Gulbadan

Gulbadan

Ingredients
Spices-
- Fennel seeds
- Kasuri methi
- 1:1:1 cardamom:cinnamon:clove ground fine
- cumin seeds
- ginger cuts
- paprika(my fav spice these days)


Other
- 1 can regular coconut milk
- 1 red, 1 yellow, 1 green peppers,
cut in long strips
- onions, cut long
- baked carrots(peeled first)
- bamboo shoots

Preparation-
Heat oil, add the cumin seeds, fennel seeds, kasuri methi, ginger and the masala mix and onions until they turn brown(not pink). Add coconut milk and peppers at the same time. Salt and 2-3 spoons of sugar(I also like jaggery), salt. Simmer until veggies are cooked.

Invention-II Left of Leftovers(LOL)

Another creation that can easily pass as an Indian Curry dish for the less informed.
Ingredients-
- Oil for cooking
- Whole peppers
- Bay leaves
- Poppy seeds
- Peanut powder
- Spring onions
- Green peas
- Carrots to add color only.
- 2 spoons of flour
- Fat free sour cream
- Ginger slices
- 1-2 chillies

Heat oil, add peppers, bay leaves and ginger. Saute for 1 minute. Add the spring onion. Then, if you have it, add some Biryani masala for the flavor not the spicyness. Saute. Add chillies, poppy seeds and some peanut mix, green peas. Add water to make the mixture a little watery. Then, add fat free sour cream in any amount that pleases your palate(don't worry, it is fat free). Because the cream is fat free, I have to add some flour(maida) to make the curry thicker. If a redder color than the random color that comes to this preparation is preferred, add paprika as it will add more color but not too much heat. In the end add some carrot chunks to add some more sporadic color. I peel and cook carrots in microwave, then cut them in bite size pieces. Love baked carrots. Since I had some fresh shredded coconut on had, I used it to garnish.

One mistake I made last time I prepared LOL was that I added tonnes of garlic. For the mild taste I was aiming, garlic didn't work.

The Reluctant Cooks

Some people have greatness thrust upon them, and some people have "roles" thrust upon them. But one tries to make the best of what one is dealt. This blog is an attempt to log our exploits in the kitchen.

Menu for a tapas style game party.

It is the time of the year when everyone is having a penultimate
party before the year ends. I am having one next Friday and have
decided to make it tapas style borrowing from dishes I've tasted in
Indian/Spanish cuisine.

Tapas
- Samosa tarts - Indian origin
- Vegetables with aioli - Spanish origin
- Bite size pizzas on lavash bread - Dunno origin
- Paneer Pudina Tikkis - Indian Origin ( Page 51, Snacks under 10
minutes, Tarla Dalal)

Samosa tarts
- Baked red potatoes with skin on as I like it, green peas
- Ginger
- Turmeric for color
- Paprika for the color as well
- Green chilies
- Lemon juice
- Salt to taste
- Can add spinach for some more green look.

Mix mashed baked potatoes, cooked beans, spinach and rest of
spices. This will be the filling. I am going to make the phyllo dough
baskets 2-3 days in advance. Will serve the shells filled with sweet
tamarind chutney on top.

Vegetables with Aioli-
A dish that was an instant hit last time me and my husband were
treated to a quaint Spanish restaurant in San Diego. The dish's
original vegetable was asparagus.
- Bell peppers - 1 green, 1 yellow, 1 red
- Carrots - 2
- Aioli - store bought.

Cut peppers in vertical strips, carrots as well, about 1.5 inch
long, 0.5 inch thick. Spread out the veggies in a single layer on a
baking tray lined with foil in order to save clean up effort. Spray
oil on veggies, sprinkle only slight amount of salt as more of it
makes the veggies ooze too much water. Bake at 425F for few minutes,
turn once midway. Serve with generous amount of aioli. I don't bake
the vegetables completely so that they retain some crunch..that's the
way I love them.

Bite sized pizzas with lavash bread-
There is no end to what combinations one can do with this. The
toppings are unlimited. However, since I've used up carrots, peppers,
peas and potatoes and don't want to work with meat, here is what I am
left with-
- Lavash bread/chapatis/nan/any other thin flat bread
- Tomatoes, sliced
- Capers
- Olives, sliced as well
- Parsley
- 3in1 shredded cheese mix.(I also like feta cheese but don't know
how it takes baking, besides I want the top cheese layer to melt to
hold the other stacked veggies in place).

Use a pizza cutter to make 3 in x 3 in squares that are 2 layers
thick. Layer tomatoes, onions if you like, capers, parsley. Top with
cheese. Bake at 400F, keeping an eye to not burn. Use a foil as we are
not using any oil, some pizzas will stick.

If all the ingredients are ready, this is a dish that allows the
guests to help and get involved.

Paneer Pudina Tikkis
I've never had this dish before but the description looked 'jara
hatke' from standard Indian taste. The book calls for deep frying. I
am going to pan fry.
For 16 tikkis
- 3/4 cups of paneer, grated
- 4 tablespoons mint, finely chopped
- 3 green chillies, finely chopped
- 2-3 cups of cornflour(I am substituting it with flour).
- salt to taste
- oil for deep frying(I am using oil spray)
- chaat masaala for serving( I am going to use 1:1:1 mixture of
dhana pwdr:jeera pwdr:paprika + salt)

Combine all ingredients in a bowl, mix well. Divide mixture in 16
equal portions, shape into a round flattened nugget. Deep fry over
medium flame until golden brown. Drain on absorbent paper, Serve hot
with chaat masala.

I am going to microwave paneer so that it gets cooked before
grating, so that I may use crumbled paneer in the end as well! Am also
going to make the patties a day ahead. Will pan fry when guest arrive.
Serve with the 'dhaNa-jeeru' mixture.

Drinks
- Cosmopolitan/Screwdriver

Salad: Spinach/Avacado/Apple

Ingredients-

- Olive oil
- Green olives, pitted
- Apple cider vinegar
- Sugar
- Apple/Mango
- Avacado
- Walnuts/any other earthy tasting nut like pecan/almonds
- Bacon bits/Chicken sausage sauteed if need meat in salad.
- Salt/Pepper to taste

Mix dressing and spinach. Serve. Eat. Be happy.

I've found that if you'd like to add cheese, only a flavorful
cheese does justice. I suggest Gruyere. A glass of smooth red also
helps.