Tzaziki

Ever heard of tzaziki? Came across the recipe in my mom-in-law�s Continental cookbook. Tzaziki is a traditional Greek condiment / sauce made with either plain yogurt or sour cream served with plain or toasted pita bread, salads and other Mediterranean specialties. At its best, tzaziki is a thick, tangy sauce with a little bit of spiciness.
This dish is a wonderful summer treat. The main ingredients being yogurt & cucumber with addition of chopped garlic and salt & pepper. The best tzaziki takes a few hours to prepare, so be sure that you have plenty of time.

Ingredients:

• 2 cucumbers
• 400 gms / 2 cups yogurt
• 2 tsp olive oil
• 1 garlic clove, skinned & finely chopped
• 1 tbsp fresh mint leaves, chopped
• 1 tbsp fresh coriander leaves, chopped
• 1 tsp salt (to taste)
• � tsp freshly ground pepper (to taste)
• 1 tsp lemon juice
• diced & round slices of cucumbers, for garnishing
• lemon wedges, for garnishing

Procedure:

1. Pour yogurt in a cheesecloth-lined colander / strainer (to drain the excess water) and collect the firm & thick yogurt for the tzaziki base. Allow the yogurt to drain for 30-45 mins).
2. Meanwhile wash, peel and roughly dice the cucumber. Put the diced cucumber into a colander / strainer, sprinkle with salt and leave to stand for 30 mins (to draw the juices). Rinse and drain well.
3. Transfer the strained yogurt in a large mixing bowl. Add chopped garlic, mint and coriander leaves. Add lemon juice, salt and freshly ground pepper and mix well.
4. Place the diced cucumber in serving bowl. Pour the yogurt mixture over the cucumber.
5. Cover and chill in the refrigerator for atleast one hour (so that the flavours mingle thoroughly). Drizzle olive oil on top before serving.
6. Serve as a dip / sauce with toasted bread, grilled chicken / fish. You can even use this as a spread on bread.

Tips:

1. It is best to refrigerate the yogurt while it is draining.
2. If possible, refrigerate the final tzaziki overnight and enjoy the following day.
3. If you don�t want to go through the process of straining yogurt you can use sour cream instead.
4. Prepare tzaziki with low fat or nonfat yogurt (if you are watching your weight!).

Sending this to the AFAM: Cucumber event hosted by Neha of Tasty Recipes.

Chocolate Fudge Cake

It's been a long time since I have baked a cake. A recipe for Chocolate Fudge Cake as found in a cake recipe book.

Ingredients:

• 325 gms plain chocolate cake covering
• 275 gms white butter
• 175 gms caster sugar
• 4 eggs, beaten
• 175 gms self raising flour
• 50 gms ground rice
• 10 ml / 2 tsp vanilla essence
• 50 gms flaked almonds
• 100 gms icing sugar
• 10-15 ml coffee essence
• toasted almonds, half dipped in melted chocolate, to decorate

Procedure:

1. Line a 9 inch round cake tin with buttered greaseproof paper.
2. Warm half the cake covering in a bowl over a pan of simmering water.
3. Whisk 225 gms butter and caster sugar together in a bowl until pale and fluffy. Gradually beat in eggs, keeping the mixture stiff.
4. Slowly beat in the flour with ground rice, vanilla essence and flaked almonds and the cool, (but still liquid) chocolate cake covering.
5. Turn the mixture into the prepared cake tin and bake in oven at 180�C / 350�F, mark 4 for 11/2 hours. Cool in the tin for 30 mins before turning out.
6. Melt the remaining chocolate cake covering and coat the top and sides of the cake.
7. Whisk the remaining butter in a bowl, beat in sifted icing sugar and coffee essence.
8. Spoon into a piping bag fitted with a star nozzle and pipe around the cake top (You can pipe design as per your choice). Decorate with toasted almonds.

Cannellini, Carrot & Chicken Soup

Making my son eat vegetables and legume is a tough matter. So I try to prepare dishes as per his liking utilizing vegetables and lentils which are not visible in the final dish. Here is a healthy Continental soup with cannellini beans, carrots and chicken.

Ingredients:

• 200 gms cannellini beans / white Italian kidney beans
• 1 large chicken leg portion
• 150 gms onions (peeled & finely chopped)
• 125 gms carrots (peeled & finely sliced)
• 1 stick celery (trimmed & sliced)
• 1 bay leaf
• 1 ltr water
• salt to taste
• freshly ground black pepper
• chopped coriander leaves (optional) for garnish

Procedure:

1. Soak the beans overnight. Take a pressure cooker, put the beans, add water as required and bring to a boil.
2. Cover and pressure cook for 3-4 whistles, simmer and cook the beans for about 40-45 mins. Drain.
3. Now put the onion, carrots & celery slices with the beans, chicken portion, a pinch of salt and bay leaf in the pressure cooker.
4. Add 1 ltr water, cover and pressure cook for 3-4 whistles and simmer to cook for 20 mins.
5. Remove the chicken portion from the pressure cooker, remove the bone and make small chicken slices. Discard the bay leaf.
6. Put all the boiled vegetables except the chicken pieces in a blender, add a little stock and blend to form a puree.
7. Take a deep bottomed saucepan, add the puree & rest of the stock and adjust the salt. Add the chicken pieces in the pan and mix well.
8. Serve hot in serving bowls with 2 small knobs of butter, chopped coriander leaves and buttered garlic bread toast.

Baigan ka Bharta

Learnt this recipe of Baigan ka Bharta from my mother-in-law, who loves to experiment and turn the same old dish into a new one. Only remember to prepare Baigan ka Bharta either on a Tuesday / Saturday.

Ingredients:
2 medium sized long brinjals (baigan / eggplant / aubergine)
1 medium capsicum, finely chopped
2 medium onions, finely chopped
1 medium tomato, finely chopped
1 tsp garlic cloves, finely chopped
1 tsp garlic, finely chopped
1 green chilli, finely chopped
3 eggs
� tsp red chilli powder
3 tbsp white oil
salt to taste
1 bunch coriander leaves, finely chopped

Procedure:

1. Wash the brinjal, make a long vertical slit. Brush the brinjal with a little oil and roast it on a gas burner over medium heat (Will take around 10-15 mins).
2. Remember to turn the brinjal upside down (to get even roasting on all aides), until fully roasted.
3. After the brinjal is fully roasted, hold it under cold running water or in a bowl full of water. Cool the brinjal and peel off the blackened skin. Mash the flesh. Keep aside.
4. Heat oil in a non-stick pan. Add onion and saut� over medium heat until onions becomes translucent and turns light golden brown in colour.
5. Add tomatoes, ginger & garlic, red chilli powder and salt. Mix well and stir fry & cook until tomatoes are tender.
6. Add mashed brinjal, mix well and stir fry 3-4 minutes over medium flame.
7. Break the eggs directly over the mashed brinjals, mix well and stir fry until the eggs are completely absorbed in the bharta.
8. Remove from fire and transfer to a serving bowl and garnish with chopped coriander leaves.
9. Serve hot with Rotis / Paranthas.

Tip: Try to prepare this dish using the black brinjals and not the green brinjals.

Roasted Pasta Salad

As my kid loves pasta, tried out this pasta salad. This salad can be served as an appetizer, a dinner accompaniment or as a main course. Vegetables like carrots, beans, peas, button mushrooms can be added and even shredded chicken can be added to turn this dish to a full meal.

Ingredients:

• 200gms (2 cups) penne pasta
• 1 green capsicum, large
• 1 red capsicum, large
• 1 tbsp olive oil / white oil
• 3 tbsp cream / mayonnaise
• 8 cups water (1 cup 200 ml)
• 1 tsp salt
• 1 spring onion, finely sliced (garnish)

Dressing:

• 4 tomatoes, large
• 3 tsp ready made tomato puree
• 1 tsp crushed garlic
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp red chilli flakes
• Salt to taste

Procedure:

1. Boil water in a large sauce pan, add a little salt and few drops of olive oil. Add pasta to boiling water, stir occasionally so that pasta does not stick to the bottom of the pan. Cook for 7-8 mins till pasta turns soft but firm. Remember not to overcook as the pasta turns too mushy.
2. Remove from fire and leave pasta in hot water for 2 more minutes. Strain water and leave pasta in the strainer till all the water drains out. Add 1 tbsp olive oil to the pasta to prevent them from sticking to each other.
3. Transfer the cooked pasta in a bowl, add cream / mayonnaise, mix well and keep aside.
4. Wash capsicums thoroughly and roast directly on the gas flame (make sure to roast lightly so that the capsicums are not blackened).
5. Remove from fire, cool and chop the roasted capsicums into small pieces. Add to the cooked pasta.
6. To prepare Dressing, blanch tomatoes in boiling water, remove from water, peel the outer skin of the tomatoes and grind in a blender to form a smooth puree.
7. Heat oil in a pan, add garlic, stir for 2 mins and add the fresh tomato puree, ready made puree, white vinegar and salt. Mix well and cook for 2 more mins.
8. Remove from heat and pour over the pasta and stir gently. Garnish with chopped spring onions, chilli flakes and oregano and serve with buttered bread.

Stuffed Chicken Roast

Let me share the recipe of Stuffed Chicken Roast, a must have dish for New Year�s Eve, if you are having a continental dinner............
I learnt the techniques from my mom-in-law while celebrating Christmas for the first time after marriage.

Ingredients:

• 1.8 - 2.3 kg (4-5 lb)
• Stuffing (mentioned below)
• 1 onion, skinend
• 1 lemon wedge (optional)
• 40 gms (1� oz) buter (for stuffing and roasting)
• salt and freshly ground pepper (to taste)
  
  Serves 4-6

Procedure:

1. If the chicken is frozen, allow it to thaw out completely. Wash the bird and dry thoroughly.
2. Stuff with the requisite stuffing at the neck before folding the neck skin over. (For added flavour put the onion, lemon wedge together with a knob of butter into the body of the bird).
3. Place the chicken on a deep roasting plate, brush with melted butter and sprinkle with salt and freshly ground pepper.
4. Roast in the oven at 200 degree C (400 degree F), basting from time to time with butter, allowing 20 minutes per 450 gm (1 lb) plus 20 minutes.
5. Put a piece of greaseproof paper over the breast if it shows signs of overbrowning.
6. Alternatively wrap the chicken in foil before roasting. Allow the same cooking time, but open the foil for the final 15-20 minutes to allow the chicken to brown.
7. Bacon rolls, sausages, bread sauce and gravy are the usual accompaniments with thin potato slices, boiled peas and broccoli (green cauliflower).

Stuffings:

Rice Stuffing:

• 50 gms (2 oz) rice
• 25 gms (1 oz) peas, shelled
• 2 chicken livers, chopped
• 1 small onion, skinned & chopped
• 50 gms (2 oz) seedless raisins
• 50 gms (2 oz) blanched almonds
• 30 ml (2 tbsp) fresh parsley, finely chopped
• 25 gms (1 oz) melted butter
• salt & freshly ground pepper (to taste)
• 1 egg, beaten: 1

Procedure:

1. Bring a pan of salted water to boil and cook the rice for about 45 minutes until tender. Drain well and cool.
2. Mix the cooled rice with all the other ingredients, binding them well with the egg.

Herb Stuffing:

• 40 gms (1� oz) butter
• 1 large onion, skinned & chopped
• 75 gms (3 oz) breadcrumbs
• 30 ml (2 tbsp) fresh parsley, finely chopped
• salt & freshly ground pepper (to taste)

Procedure:

1. Melt the butter in a frying pan and fry the onion until softened.
2. Stir in the remaining ingredients and mix thoroughly.

Mushroom Stuffing:

• 25 gms (1 oz) butter
• 100 gms (4 oz) mushrooms, wiped & chopped
• 1 small onion, skinned and chopped: 1
• 15 ml (1 tbsp) fresh parsley, finely chopped
• 100 gms (4 oz) breadcrumbs
• salt & freshly ground pepper (to taste)
• 1 egg, beaten

Procedure:

1. Melt the butter in a frying pan and lightly saut� the mushrooms and onion for 2-3 minutes until soft but not coloured.
2. Add the parsley, seasoning, breadcrumbs and bind with the beaten egg.

Picture courtesy: google