Desi Fiesta

Fast food

Guacamole Jalepeno pizza – Mexcian Style Pizza

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Here I am with yet another pizza which I experimented without a tomato base sauce . This is much heathier and delicious to taste we liked it a lot :). Giving an Mexican twist to the pizza , when i say mexico the first thing comes in our mind is our very own guacamole right ? so here i have given the pizza an mexican twist by using guacamole instead of  sauce :). Guacamole is a great dip with Doritos and tortilla chips but they tasted yummy on top of a pizza too . This is another way to make a pizza with a different sauce instead of tomato sauce always you can try something different and healthier this way . 

You can add any topping on this pizza but I had added only jalapeno here .  This was an wonderful experiment for me Don’t use store bought guacamole for this make it fresh at home so that you can make adjustments to the taste you want them to be . Here my second pizza for my  week 3 BM ..Check Blogging Marathon page for the other Blogging Marathoners doing BM# 35 

 

Ingredients

For pizza dough 

Refer  my veggie pizza post to make pizza dough
I used one half part of the dough for this recipe

Guacamole

2 ripe Avocados
1/2 cup red onion  (chopped)
1/2 ripe tomato, seeds and pulp removed, chopped
1-2 No green chillies (finely chopped)
salt to taste
Black pepper (as needed)
2 tbsp cilantro  finely chopped
1 tbsp lemon juice

Topping 


Jalapenos’s – 2-3 (cut into roundels)
Mozzarella cheese – Shredded  ( as required)

Method

For Guacomole

  •  Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
  •  Using a fork, roughly mash the avocado.  Add the chopped onion, cilantro,chillies, lime or lemon, salt and pepper and mash some more. .
  •  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Assembling and Baking Pizza

  • Pre heat the oven at 350 F for 15 mins .
  • Roll the pizza dough prick it with fork place on a tray and bake it for 10 mins.
  • Then remove the pizza base spread guacamole, top them with jalepeno and cheese.
  • Bake  them on the rack till all the cheese is melted and  corner turn light brown in color.
  • Enjoy them warm .

Chutney Pizza – Indian style Pizza

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I love to make pizza at home fresh from scratch and have been experimenting with different sauces and topping . We have a very good indian pizza shop in our neighborhood , we visit them many times and after tasting their chutney pizza i was so inspired to try them at home . They tasted so yummy and delicious  and a unique taste makes it so wanting . If you are bored with the same old tomato sauce based pizza then this green chutney pizza might attractive you visually and also taste wise it is so yummier . 

I chose this week’s theme as pizza for BM and am so happy to share this very appealing and delicious pizza with chutney it in it totally desi style you may say. My H loves green chutney’s a lot and so this pizza is like a heaven to him . I had fun making pizza from scratch at home. So here is my first pizza for this week . .Check Blogging Marathon page for the other Blogging Marathoners doing BM# 35 

Ingredients

For pizza dough 

Refer  my veggie pizza post to make pizza dough
I used one half part of the dough for this recipe

For Green Chutney 

Coriander Leaves -1 bunch 
Mint leaves – 1 cup
Tamarind – 1 small marble size / 1 tsp 
salt to taste
Green chillies- 3-4 No ( adjust according to your taste)

For Toppings


Paneer – 1/2 cup ( cubed)
Capsicum – 1/4 cup ( I took  3 different colors) 

Other Ingredients 


Mozzarella cheese  – 1/2 cup ( grated)

Method


Green chutney 


In a blender blend all the ingredients together till a smooth paste and keep it aside. 

For Pizza 

  •  Pre heat the oven at 350 F – 400 F
  •  Roll the dough on a work surface keep dough slightly thick around the edges.  Prick the rolled dough so that they don’t puff up.
  • Bake the base on a pizza tray for 10 mins .
  • Remove it from the oven , then spread chutney add the topping, sprinkle some mozzarella cheese and bake them on the rack for 15 – 20 mins or till the corners turn golden brown and if you wish a crispy crust the bake a little longer.
  •  Using a pizza cutter cut the pizza into four and enjoy them warm .

Tips

  • You can add any veggie topping of your choice but paneer  and capsicum taste good .
  • Adjust the green chillies for chutney as per your spice level .

Dabeli

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Dabeli is a maharashtrian spl chaat which is becoming my most favourite chaat a very easy to make , the list of ingredients would sound that there is lot of work to do but once to have gathered all the ingredients it is simple to assemble and enjoyed .It is very much popular in maharashtra and also gujarat .This is a  spicy snack made with boiled and mashed potatoes with dabeli masala and sandwiched in a pav bun with some additional ingredients and chutneys added to it and garnished with pomegranate. Even though I haven’t totally followed the traditional dabeli recipe I got so much compliments for this from my neighbours with whom I share this and also H loved it a lot .

As this post is dedicated for vegan thursday I would like to mention that this dabeli is totally vegan , even the buns i used are potato rolls and the package said it doesn’t contain milk in it. So this a spicy treat for vegan food lover and perfect snack .I also haven’t used dabeli masala instead i used pav bhaji masala and the taste was absolutely delicious but next time I make will try it with dabeli masala too.   You can check the other members in this  group – “Vegan Thursday” Here.

Ingredients

Potato Rolls / Pav / Buns ( I used potato rolls and this makes it vegan )
1/4 cup sev 
butter ( optional if roasting the buns)
1/4 cup Roasted peanuts
1/4 cup pomegranate
3 tbsp Khajur imli ki chutney
3 tbsp Garlic chutney 
1/4 cup onion 

For the filling 
2 -3 Medium sized potatoes ( boiled and mashed )
1 sprig curry leaves
1/4 cup Onion  ( chopped)
1 small tomato ( chopped)
1/2 tsp ginger garlic paste
2 tbsp chopped Coriander
1 tbsp Pav bhaji masala / dabeli masala
1/2 tsp red chilli pd
1/4 tsp  Turmeric pd
1/4 tsp cumin pd
1/2 tsp coriander pd
Salt to taste
1 tbsp Oil


For Garlic chutney 

7 -8 garlic cloves 
1 tsp red chilli pd
1/4 tsp turmeric pd
1/4 tsp mustard seeds 
salt to taste

For imli khajoor ki chutney


1 cup tamarind 
1 cup dates 
1/2 cup jaggery / sugar
1 tsp Red chilli pd 
1/2 tsp fennel seeds
a pinch of salt
a pinch of black salt (optional)

Method


For garlic chutney

  • Peel the garlic and chop the tomatoes.
  • Put all the ingredients except oil and mustard seeds in a blender and grind it to a fine paste.
  • Heat oil in a pan add mustard seeds let them splutter add the ground paste .
  • Now cook the paste till the mixture leaves oil in the sides of the pan .
  • Garlic chutney is ready.

For imli khajoor ki chutney

  • In a saucepan take dates and tamarind with 3-4 cups of water and boil them for 20 – 25 mins till you can’t see any dates.
  • Add the jaggery/sugar, red chilli pd , fennel seeds, to the mixture and boil them well till the the jaggery/sugar dissolve .The mixture should have combined well and become a little thick.
  • Add salt and black salt to it and mix well.
  • Cool and strain the mixture with the help of a sieve .
  • Use as required and store the rest in refrigerator .

For Filling 

  • Heat oil in a pan add curry leaves , onion , ginger garlic paste and saute till the onion turn translucent.
  • Add tomato and saute till they turn mushy.
  • Add the redchiii pd coriander pd , turmeric pd , cumin pd , salt , pav bhaji masala  , mashed potato  and mix them well till they combine well.
  • Add coriander leaves , switch of the flame and add lemon mix well once again .
  • Taste for spice level and salt if needed you can add some more .

To assemble 

  • In a wide bowl add a layer of potato masala , then some chopped onion  , drizzle some Tamarind/ imli chutney .
  • Add  some Peanut ,again layer them with potato masala drizzle some garlic chutney, some onion ( chopped) ,some  pomegranate and garnish them with sev and chopped coriander leaves 
  • Now if you want you can roast the buns but i didn’t .Take the bun ans slice them half way thru .
  • Then apply garlic chutney in one side and imli ki chutney in other side .
  • Now scoop 3 tbsp of assembled filling or more as you like and stuff it in the buns then top it with little roasted peanuts , pomegranate , sev and coriander .
  • Warm it up in microwave or roast on a tawa in very low flame to just warm them up ..
  • serve them warm , have a big bite and  enjoy this delicious dabeli .
Tips
The chutney proportion depends on the the individuals taste you can add less or more.

Combo platter 3 – Hot Dog Tikki Taco with Til Tomato chutney ( aloo tikki taco)

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This was suppose to be my 3 day combo platter am a bit late but wanted to complete this month’s BM successfully . So this is the 3 rd combo platter which is an experiment from my kitchen again . Aloo tikki’s are all time fav for me and H so wanted to include them in this combo platter and also made a Aloo tikki taco with it which I loved a lot . Fusion cooking is always been my fantasy and this is a great theme to knock my brains door and create some unusual combination so came an idea to Mix up tikkis with taco.

 I  made this Hot dog Tikki Taco with the potato pattie / tikki and gave it a  sausage shape , so this a pure vegetarian Hot dog taco . It was a very delicious snack time treat for us . I made the tikkis a bit spicy but change the spice level as per your taste . They are very yummy to have when they are warm.   Lets move on to the recipe of my 3 combo platter in the series . Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients

For aloo Tikki

Boiled Potato – 2 No 
Onion ( chopped ) – 1/4 cup
Red chilli pd – 1 tsp
Salt to taste  
Turmeric pd – 1/4 tsp 
Coriander leaves – 3 tbsp ( chopped )
Green chillies – 2 -3 Nos ( Chopped)
Lemon juice – 1/4 tsp
Bread crumbs – 1/4 cup

Til Tomato Chutney

Tomato – 1 No
Red chillies – 2- 3 Nos 
Til / sesame seeds – 1 1/2 tbsp
Ginger garlic paste – 1 tsp
oil – 1 tsp
salt to taste 

 Hot Dog Tikki Taco

Tomato sauce
Cabbage sliced 
Coriander leaves for  garnish 

Method

For Aloo Tikki

  • In a bowl mash the potatoes and Mix in red chilli pd ,turmeric pd,onion, green chilli, coriander leaves , salt and Mix well.
  • Divide the mixture in to equal parts and shape them  in roundels or elongated shapes.
  • Coat the tikki’s with bread crumbs from all side and set them aside
  • Heat a griller or tawa and roast the shaped tikkis till they turn golden brown from both sides . 
  • Flip the tikki’s and roast them in medium flame so that they get cooked well.

Tips


If you feel the potato mixture contains more moisture and if you are unable to shape them then you can add 1-2 tsp of rice flour for binding.

For Til Tomato chutney 

  • In pan heat oil add red chilli , til/ sesame seeds  and roast the for a while .
  • Then add ginger garlic paste , Tomato and saute them till the peel of the tomato is well cooked .
  • Add salt and Transfer this mixture to a Blender .
  • Grind them to fine paste , No need to add water to this .
  • Serve them as accompaniment for tikki/ cutlets or even with Momos.

Hot dog Tikki Taco

  • Follow the instruction in your taco container to heat them .
  • spread a little tomato sauce inside the taco and top it with some sliced cabbage.
  • Place the elongated tikki’s in it and at last with add some chutney on top.
  • Warm them in microwave and enjoy.

Tips 

You can also include some beans , lettuce to the taco .

Combo Platter 2 – Bottle Gourd and Broccoli Stalk Tikki , Tikki Sandwich With Chocolate Chai

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Today in the second day of BM 4 th week as you all might be knowing I have chosen combo platter for this week as theme and thinking of making some innovative platter I came up with this delicious combo platter which includes Bottle gourd broccoli stalk tikki , tikki sandwich and Chocolate chai . This was an unusual combo but they went well together . In this cold weather any thing  had Hot and warm  feels so good so I made this delicious combo platter of tikki sandwich with chai  for our evening refreshments . Chai is always a very important Indian drink which when accompanied with any  savory  makes it a perfect Tea time snack . Here I have accompanied Tikki sandwich , Tikki as an evening tea time snack .

Tikki’s are my all time fav i have made bottle gourd tikki’s couple of times but this time I added Broccoli stalk to it and they tasted yummy and this is the healthy way you can sneak in some healthy veggies which your kids are not a fan of. My H loved the tikki’s and sandwich where as I enjoyed the chocolate flavoured chai. I am not fond of tea but with chocolate in it I was unable to resist and taste them . So here is My second Combo platter for BM33 .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients

For Bottle gourd and Broccoli stalk tikki 

Bottle gourd – 1 cup grated
Broccoli stalk – 1/2 cup grated
Bread slices – 2 
Rice flour – 2-3 tbsp 
Salt to taste
Garam masala – 1/4 tsp
Turmeric pd – 1/4 tsp
Red chilli pd – 1/2 tsp (as needed )
Chaat masala – 1/4 tsp ( optional)
Bread crumbs – For coating 
Oil for shallow frying 

For sandwich 

Bread slice – 2  No
Green chutney – 3 -4 tbsp ( I used coriander chutney )
Prepared Bottle gourd and Broccoli stalk tikki  – 1No
oil for Toasting

For Chocolate chai

Milk – 1 cup
Cocoa pd – 1 tbsp
Chai pathi / Tea pd – 2 tbsp
Sugar as required 

Method 

Bottle gourd and broccoli stalk Tikki


  • In a bowl put grated bottle gourd, grated broccoli stalk, garam masala, turmeric pd, red chilli pd, salt , crumble the bread slice, rice flour and mix them well.
  • After they are well combined divide them into equal parts and shape them into desired shapes.
  • In a plate put bread crumbs and coat the shaped cutlets with bread crumbs from all over.
  • Heat a tawa place the Tikki’s drizzle some oil and shallow fry them from both sides till golden brown.
  • After they turn golden brown from both sides remove them from tawa and keep them aside.

To make Tikki sandwich 

  • Take two bread slice and spread green chutney in one side of  both the slices .
  • Keep the Tikki in a middle of a bread slice and cover it with the other slice on top of it , chutney side facing down.
  • Now heat a griddle / Tawa place the assembled bread slices and toast them till golden brown from both sides.Drizzle some oil if needed.
  • Press the toast a bit while toasting 
  • Serve them Hot with any sauce .

Chocolate chai 


Method

  • In a saucepan heat milk add sugar , chai pathi and boil them .
  • After you get a boil add cocoa pd and milk well .
  • Simmer the flame and boil them for 10 minutes till you get the nice aroma of tea and also when the color changes switch off the flame .
  • Strain it in a cup and sip this Hot chocolate tea with Tikki sandwich .
Tips 
  • Adjust the spice level according to your taste.
  • In chocolate chai you can increase the amount of cocoa pd if you like.

Combo platter with Tikki / patties 1 – South Indian Idli burger with Upma cutlet and Idli french fries

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Thinking of what to make for my BM Theme which i chose combo platter using tikkies and patties for the 3 rd week  i was having lots of things running in my mind and  suddenly when I went to my kitchen to check the leftovers I found leftover upma which I made and also had a small amount of idli batter in my fridge so thought of using them and so this combo platter popped up in mind .. Why not i make a south indian idli burger and also to accompany with it idli fries .  They turned out so yummy I had very less leftover green chutney too so used it too 🙂 It feels so good when we use of all the leftovers in an interesting way isn’t it. They tasted so delicious and went well together . 

For idli burger I used leftover spicy upma , but if you have not added any spice to the upma then you can add before turning them to cutlets. This a delicious breakfast burger you can say which i experimented and liked them. You can even add some molaga podi to this burger the will taste the south indian way :). This is my own invention, you can tweak the recipe as you like though .  Lets move to this interesting combo platter which I made for 3 rd week first day for BM . Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients 


Idli  – 4 No’s ( freshly steamed )
Leftover spiced Rava Upma – 1 cup
Rice flour -1 tbsp 
Bread crumbs – 1/2 cup
Tomato ketchup – as required 
Green chutney ( Mint or coriander chutney) – 2 tbsp or as required 
Lettuce leaves – 1 leave
Cherry tomatoes – 4 no’s + for garnishing
Oil for shallow frying
Maida paste – 2 tbsp maida , chopped  coriander, salt, pepper (if needed), water – Mix and make a thick paste (batter like consistency)

Method

  • Make idli in idli cooker store them in hot case.

To Make Upma cutlets


  • Now In a bowl take  leftover upma add rice flour in it and mix them well.
  • Divide the in to equal parts
  • Shape them into cutlet shape or give them any shape as you like.
  • Dip the patties in maida paste  and them in bred crumbs.
  • In a plate take bread crumbs and coat the shaped upma in it well.
  • Heat a tawa , add oil and place the upma cutlet to shallow fry in low flame till golden brown both the sides.
  • Use two ladles if necessary and carefully turn the cutlets and cook the both the sides till golden brown.
  • Remove them from tawa and set aside.

 To assemble the Idli burger 

  • Place a idli spread some tomato ketchup on it then place the upma cutlets .
  • Then place the chopped cherry tomato and lettuce leaves.
  • Take another idli spread green chutney on the bottom side of the idli and place it on the lettuce.
  • Prick a toothpick in the middle and fix an whole cherry tomato on the top for garnish.

Idli French Fries

Ingredients

Steamed idli – 2 Nos
Chaat masala to sprinkle
Pepper a pinch
salt to taste
Oil to fry 

Method

  • Cut the idli length wise and keep them a side.
  • Heat oil in a kadai once it is hot enough simmer and fry the cut idli.
  • Once it is golden brown from all sides remove them from oil using a ladle.
  • Place them on tissue or Kitchen towel to absorb all the excess oil.
  • While it is still hot sprinkle  pepper pd, salt, chaat masala and mix them well so that they are well coated .

Pumkin in Pav bhaji

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Pav bhaji is staple street food all over India , they are mainly found most at streets of mumbai. This is a spicy blend of vegetables served with roasted pav bread . Pav bhaji are generally made with a mixture of vegetable but i did add a twist to it by adding pumpkins to it. They tasted really yumm and much much better than the usual pav bhaji  i make . Lets quickly look at this yummy fast food recipe of pumkin in pav bhaji 🙂

 

 

 

Ingredients
Pav buns – 6 nos
Tomato(chopped)-1 no
Yellow Pumpkin (chopped)- 2 cup heaped
Onion(chopped)- 2 no medium sized
Potato(chopped)- 1 no medium sized
Vegetables(beans, carrots etc.,any vegetable of you choice chopped)- 1 cup
Pav Bhaji masala – 2 tbsp (as per your spice buds )
Chili powder- 1 tsp
Turmeric powder – 1/4 tsp
Ginger garlic paste- 1 tsp
Lemon- 1/2 no
Cilantro(to garnish)
Salt to taste
Oil/butter – 2 tbsp + for toasting the buns as required

Method

  • Set aside 1 chopped onion for garnishing. Cook mixed vegetables, potatoes and pumpkin in a pressure cooker or boil them in a pan of hot water till the are well done
  •  Don’t add too much water while cooking. After the vegetables are done, drain and mash them coarsely. Heat butter (or oil) in a pan and fry onion and ginger garlic paste.
  •  When onions turn translucent, add tomatoes. Continue frying till it turns soft. Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry for another couple of minutes.
  • Now you can add the mashed vegetables. Turn up the heat and continue stirring till everything is well incorporated. Take off the stove when the bhaji is thick.
  •  Cut Pavs in half and lightly smear some butter. Roast them on hot griddle/tawa just before you serve. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.
Sending to eniniyeillam

 

Paneer Tikka Pasta Recipe | Indian Style Paneer Tikka Pasta ~Pasta Recipes

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Pasta Recipes

Pasta is always loved by kids and its my all time easy to make dish .. My daughter loves pasta and I wanted to try something Indianized style with these so I came up with this yummy recipes.. This idea was given by my hubby 🙂 he likes paneer a lot n just wanted me try this  … thank u so much Mr. hubby for this wonderful idea as it tasted so good ….

 

Paneer Tikka Recipe

Lets quickly  look for the ingredients needed so tat you can hurry to the pantry n try this yummy pasta 🙂

 

Paneer Pasta Recipe

Paneer Tikka Pasta

                                          Category
      Preparation time
   Cook Time
                                         Pasta Recipes
1-2  hr
 15 mins
Indian Pasta Recipes  Ingredients

  Pasta – 1 cup (elbows pasta)
  Water – 3 cups
Chopped capsicum – ¼ cup (Finely chopped )
  Tomatoes puree- ¼ cup
  Ginger-garlic paste – 1 tsp
  chilly flakes – 1/2 tsp
  oregano – 1/2 tsp
  Mozzarella cheese- 1 tbsp
  Cumin pd- 1/2 tsp
  Chilly powder/ hot sauce – 1 tsp
  Garam masala – ¼ tsp
  Tomato ketchup – 1 tsp
  Oil- 2 tsp
  Salt to taste
  Coriander leaves ( chopped)- for garnishing
  For the Marinating Paneer
  12-15 cubes of Paneer
  3 tbsp Thick/Hung Curd
  1/4 teaspoon ground cardamom
  1 tsp Turmeric powder
  1 tsp Garam masala powder
  1/2 tsp Dried kasturi methi leaves (optional)
  1 tsp Lemon juice
  Salt to taste
  1 tsp Oil
  Method

 

  For the Marination :

  • Take your thick yogurt and transfer it to a muslin cloth, keep aside for 20 minutes, so all the water is removed from it. Mix the curd with masala powders, kasoori methi, lemon juice and salt. Then add paneer to the yogurt mix and marinate for an hour.

  How To Proceed

  • In a deep pan heat water and bring it to a boil.
  • Add pasta, salt and let cook for 8 minutes or as directed in the packet , until it is fully cooked (soft but firm).
  •  Drain the water.. drizzle some olive oil and mix them so that pasta (macroni) don’t stick with each other and keep aside.
  •  In a pan heat a some oil and shallow fry the marinated paneer till the outer layer is golden brown . Fry them and keep them on a tissue paper so that excess oil gets drained off.
  •  In a separate pan heat oil.Saute the capsicum till its half cooked (don’t over cook the capsicum).
  • Next add the ginger garlic paste, tomato puree, chilli flakes, chilly powder/chilly sauce, salt,ga and oregano to it . saute till  the mixture is cooked.
  •  Then add the fried paneer and cooked pasta and mix well..
  • Toss everything together and sprinkle some grated cheese , garnish with coriander leaves.
  Tips
  • If you wish u can marinate the capsicum ,shallow fry them and include them in the recipe but i marinated only the paneer.
  • You can even use tofu paneer ..and include other veggies like carrot , beans , peas etc..