Ingredients
A bowl of spinach leaves
200 ml water
200g g flour (Type 45)
2 eggs (beaten)
1 tsp baking powder
2 tbsp olive oil
Salt to taste
* Meat Filling*
250 g minced meat
2 onions(chopped)
1 cup cooked peas (optional)
1 tbsp tomato puree
2 cloves of garlic + a piece of ginger (make a paste)
1 green chilli
1 tbsp masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Curry leaves / coriander leaves
Salt to taste
Method
Heat oil in a sauce pan.
Fry onions till light golden brown.
Add ginger- garlic paste & fry again.
Then add masala,salt & minced meat.
Add some water & cook for 10 min.
Garnish with curry leaves & keep aside.
***
Wash & blend spinach leaves with milk.
Then mix it with the rest of the ingredients to get a semi thick batter.
Add beaten eggs & mix well.
Cover & keep aside for half an hour.
***
Heat a nonstick pan / griddle with little oil.
Pour a ladle of batter & swirl it.
Dribble some oil over the pancake.
Flip & cook the other side .
* Folding*
Stuff the pancakes with the meat mix & roll as in the photo.
Repeat the same with other pancakes.
Courtesy @ Uzbek Kitchen
Smoked Mackerel Spread
Ingredients
250g Cheese spread with roasted pepper (Boursin)
2 tbsp lemon juice
1 tsp cumin seeds
A smoked mackerel ( minced)
Chives (chopped)
Salt to taste
Belgian Endives
Method
Mince mackerel with a fork.
Add cream cheese & mix well.
Then add cumin seeds, & chopped chives.
Cover with a cling film & chill for 15mn.
***
Add salt & freshly ground pepper.
Spoon on endive leaves & decorate with chives.
OR
Spread a thin layer of the spread over bread & serve.
Served as cocktail bites / as starter.
German Orange Poppy Seeds Cake
German Orange Poppy Seeds Cake
Ingredients
4 eggs
300g flour
300g yogurt
250g butter
250g sugar
2 tsp baking powder
40ml orange juice
Rind of an organic orange
2 tsp black poppy seeds
*Icing*(optional)
250g cream cheese
800g icing sugar
Method
Preheat the oven to 180°C.
Cream together the butter, sugar, yogurt & salt .
Add beaten egg & mix well.
Sieve the flour and baking powder together and fold into the cake mixture.
Add orange juice, rind & poppy seeds.
Mix & pour the batter into the greased cake pan.
Bake until a toothpick inserted into the middle of the cake comes out clean, about 35-40 mn.
Serve with tea.
Kale Kootu
Kale Kootu
Ingredients
3 tbsp freshly grated coconut
2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp cumin seeds
1/4 tsp turmeric powder
***
2 cups chopped kale
1 cup lentils (parippu)
2 garlic cloves
An onion (chopped)
A tomato (chopped)
1 tsp cumin seeds
**
1/2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp salt
For seasoning
1 tsp mustard seeds
A dried chilli
1tbsp dessicated coconut
A pinch of a asephotida (hing)
Curry leaves
Method
Grind the first five ingredients into smooth paste & keep aside.
Cook lentils with sufficient amount of water with garlic ,onion,tomato & cumin seeds.
When lentils are cooked, add chopped kale.
Then add ground coconut paste, salt & chilli powder.
Stir & cook for a while.
When cooked remove from fire.
***
Heat oil in a pan.
Splutter mustard seeds.
Add dried chilli & hing.
Then fry coconut to golden brown add to the prepared curry.
Garnish with fresh curry leaves & cumin powder.
Serve with rice.
Ismaloqli Blinchik - Meat stuffed Spinach pancakes of Uzbekistan
Ismaloqli Blinchik
Torta di Ricotta e Polenta / Polenta - Ricotta Cake
Torta di Ricotta e Polenta
Ingredients
2 tbsp rum
40g raisins
***
50g butter
200g polenta
250g ricotta
200g sugar
1 tsp baking powder
4 eggs
1 tsp vanilla essence
A pinch of nutmeg powder
50g candied orange peel
2 tsp pine nuts
Zest of half a lemon
50g icing sugar for decoration
Method
Soak rains in rum & keep aside for 30 mn.
Preheat the oven to 180°C.
Beat eggs with sugar until it's like a foam.
Then add melted butter & along with whipped ricotta cheese.
Mix polenta with the baking powder & fold into the cake mixture.
Add raisins, candied orange peel & pine nuts.
Mix well & then add spices & vanilla essence.
Pour the batter into the greased cake pan & bake for 30 - 35 mn.
Dust icing sugar & serve with cream.
Egg Piralan - Kerala Special
Ingredients
4 hard boiled eggs
2 green chillies
4 garlic cloves
A piece of ginger
1 tbsp coriander powder
1/4 tsp fennel seeds powder
1/2 tsp turmeric powder
2 big tomatoes (sliced)
3 big onions (sliced)
20 g butter + 1 tbsp oil
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
Coriander leaves
Freshly ground black pepper
Salt to taste
Method
Heat butter in a sauce pan & fry spices.
Then fry onions to light golden brown.
Then add green chillies & ginger+garlic paste.
Fry for few minutes & then add masala powders(coriander ,chilli , turmeric & fennel)
Then add the sliced tomatoes & fry again.
Add some water .
Simmer & cook for 10mn.
Add the hard boiled eggs.
Cover & cook for another 5 mn.
Garnish with freshhly ground pepper & coriander leaves.
Tomato Khara Dosa - Karnataka Special
Tomato Khara Dosai
Ingredients
1 cup white rice (sona masoori)
2 tbsp channa dal
***
2 big tomatoes
1 tsp coriander seeds
A red chilli (dried) / half tsp red chilli power
Salt to taste
****
An onion (chopped)
2 green chillies (chopped)
A piece of ginger(chopped)
Few curry leaves / coriander leaves(chopped)
1 tsp cumin seeds
Method
Wash & soak rice & dal for for 4 hours.
Blend it to a fine paste & transfer to a mixing bowl..
Then blend chopped tomatoes with coriander seeds & red chilli.
Mix it with the blended rice & add salt.
Mix, cover & keep aside for an hour.
Add all the chopped vegetables along with crushed cumin seeds.
If the batter is thick add some more water.
***
Heat a nonstick pan / griddle with little oil.
Pour a ladle of batter & spread carefully.
Flip & cook the other side
Serve hot with veg / non -veg curry.
