Jalapeño Bhajji stuffed with cheese

5 large size jalapeños cut in half with stem ends intact as much as possible, deseeded

1 1/2 tbsp garbanzo bean flour

1 tbsp finely crumbled feta cheese

3 tbsp mixed cheddar cheeses grated

Salt to taste

1/2 tsp ajwain ( carom) seeds

1/2 tsp turmeric powder

1 tbsp oil to roast the stuffing

1 1/2 cup garbanzo bean flour for the batter

Water to thin out batter

Oil to deep fry

In a tiny skillet heat the 1 tbsp oil on medium heat.

Add the 1 tbsp flour and roast it well, mixing it into the oil to make a sort of crumble.

Once the crumble turns golden brown turn off the heat.

Quickly add 1 tbsp water to it and stir vigorously to make the crumble slightly moist but not thoroughly wet. It should still resemble a crumble.

Cool this on a plate for 5 minutes.

Now add all the cheeses.

With your hands knead it together such that if try to press it all together it will adhere.

Divide this mixture into 10 equal parts.

And stuff them into the chili halves, pushing it down to ensure they stay inside the peppers.

Now in a wide dish whisk together the 1 1/2 cup flour with enough water such that the batter resembles a thick pancake batter consistency.

To this add salt to taste, the turmeric and the carom.

Heat oil to deep fry in a frying pan on high. Then reduce to medium.

Check if the oil is ready by dropping a tiny drop of batter. If it puffs up and rises to the top your oil is ready.

Now carefully using the chili's stem end dredge it in the batter on both sides.

Then drop it into the hot oil.

Repeat with a second chili and deep fry both, turning them around once.

Once they turn golden brown, slightly puffed up and firm to touch when done so with the slotted spoon they are ready.

Remove and drain on paper towels...

Continue the process with the rest 8 of the chili halves.

Serve the Bhajji with ketchup or chutney of your choice.

Tricolored egg white stack

2 eggs, just the white with the yolk removed

1 tbsp instant oats

1 tbsp Panko crumbs or any toasted bread crumbs

2 tbsp milk

1 tbsp crumbled feta cheese

2 green chilies chopped ( avoid this is cooking for kids that don't like heat)

3 tbsp chopped baby spinach

2 mini orange sweet peppers sliced like rings or use 2 tbsp regular orange peppers chopped

1 tbsp melted butter

1 tsp oil

Salt to taste ( go easy since feta has enough salt)

In an iron skillet heat 1 tsp oil and sauté the peppers for 3 mins.

Remove and set aside. 

Turn off skillet.

In a small bowl beat together with a fork the egg whites, oats, milk, crumbs, cheese, chilies and a pinch of salt.

In the same skillet on medium flame heat the butter.

Now slowly add the egg mix and spread it around as thin as a crepe.

Cook on both sides evenly and use caution while turning it.

Take off the flame.

Put it flat on a plate.

Fill one side with the spinach.

Close it like a quesadilla and top it with the peppers.

Serve warm with sauce of your choice.

Thai Sticky Rice

1 cup jasmine rice that gets cooked with 2 cups water and fluffed.

1 can coconut milk

2 tbsp toasted dry coconut

3/4 cup brown sugar.

Make sure you make this dessert right after the rice gets cooked. That way the ingredients mix together better.

Mix all the ingredients in a deep bowl till combined.

Serve warm with slices of fresh mango or any fruit of your choice

Cream of Wheat Halwa

Cream of Wheat Halwa

1 cup cream of wheat

4 tbsp butter/ clarified butter

1/4 cup butterscotch chips

1 cup sugar

1/4 tsp cardamom powder or 5 cardamom pods peeled and the insides crushed in a mortar

1/3 cup raisins( any kind)

2 cups water

In a wide skillet heat the butter on medium flame.

Now pour the cream of wheat and roast it for 5 minutes, stirring it to coat well in the butter.

Now add the raisins and continue stirring it for 2 mins.

Add the sugar and coat the mixture again.

Once well mixed add the butterscotch and the cardamom.

Now slowly pour the water into the wheat and begin stirring it consistently to avoid lumps.

Keep stirring this and keep it from sticking to the bottom. You can add an additional tbsp of butter if needed.

Cook the cream of wheat till the whole mixture has absorbed the water and gets formed into a big clump that's creamy and doesn't stick too much to the bottom of the pan.

Serve nice and warm with a dollop of ice cream.

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Chicken Curry

1 large red onion chopped ( kept in the fridge for half an hour... This removes their pungency)

2 plum tomatoes blanched and chopped

1 inch piece ginger grated

3 cloves garlic smushed

2 tbsp garam masala

1 tsp cumin Pdr

1/2 tsp coriander Pdr

Olive oil

1/4 tsp cumin seeds

1 tsp turmeric

2 pinches sugar

Salt to taste

Chicken Broth

Cilantro

Optional  Fresh Cream

Chicken thighs boneless portions, around 6 pieces cut in halves into 12 portions and beaten flat with a mallet.

1) heat around 2 tbsp oil in a wide yet deep skillet on a medium flame.

2) add the cumin seeds and let them sizzle till they let out their smoky flavors .

3) now add the chopped onions slowly into the flavored oil.

4) stir to coat the oil well. At this point add the turmeric and sugar. These ingredients enhance taste and help speed up the caramelization process.

5) now cook the onions on a medium low flame for around 15 mins or until they turn slightly soft and golden brown. 

6)now to this add the ginger and the garlic together

7) sauté for 5 mins or until the flavors combine

8) time to add the spices. First comes the cumin, then coriander, finally the garam masala.

9) as this mixture sizzles add two tbsp chicken broth to help deglaze the pan.

10) now it's time for the chicken to join this flavor fest.

11) sauté the meat for 3 mins

12) add the tomatoes and make this into a wholesome mix.

13) add salt to taste

14) increase the flame to medium high, pour a cup of chicken broth.

15) once the curry bubbles, turn the flame low, cover and slow cook for around 30 minutes. After those 30 minutes a 1/4 cup of fresh cream can be added to enhance taste n colour. Adding cream to the curry makes it a korma style one.

16) ideally curry can also be slowcooked for over 90 mins to make it way tastier. But keep checking the liquid content and if its reduced, add more broth to give it that 'pasta sauce' consistency.

17) once the curry is ready, the chicken will be tender and full of flavor.

18) garnish with cilantro and take off the flame

19) serve warm with roti bread or steamed rice. 

An alternative way to add chicken into this dish would be to first heat 3 tbsp oil in a flat skillet on medium flame. Have chicken prepped to room temperature, patted dry with paper towels( this avoids splatter) and sear the chicken for 3 mins on each side. This process seals the juices of the meat. Then add the chicken as instructed in step # 10.

Peach Milkshakes

2 cups ice cream, vanilla

1 can peaches drained

1/2 cup ice cubes

1 / tsp cardamom

1/2 tsp cinnamon

Blend all ingredients into a lovely milkshake....

Serve cold.

Kids in the kitchen series

If i were to even begin my story of how I fell into this world of culinary mystique I could go on an long journey to a time long in my past.

Hence I choose to stick to the task at hand!

Welcome bloggers, blog readers and anyone who takes the time to venture to this zone!

This blog will very simply take you on a taste journey into my kitchen and beyond.

I will be regularly as I get a chance now and then posting recipes that are tried and tested by kids ranging from the age of 6 yrs+.

They will feature ethnic influences from my experiences as a home based self trained chef. You might see a few posts on my adventures in trying to create new dishes or just plain mom related, kid related accounts.

Sometimes I may just share a recipe that I chose from another blog or website, but giving due credit to the owner of the recipe, pictures etc and a reference note.

I hope through my vision I can bring about a taste revolution in your kitchen which will please the palates of all!

Thai Crispy Chicken

2 lbs chicken tenderloins or 10 pieces of chicken tenderloins

1 tsp ginger paste

1 tsp garlic paste

1 tsp basil paste

1 tsp lemongrass paste

1/2 tsp lime zest

2 tsp soy sauce

1 tsp rice vinegar

1 tbsp oil for marinade

1/4 cup oil to pan fry chicken

3 cups Panko bread crumbs

1/2 cup white flour

In a gallon ziplock bag, lay the chicken pieces flat with 1/4 inch space between them.

Close and with a mallet tenderize them.

Empty chicken into a dish.

Now mix together the marinade.

Ginger, garlic, basil, lemongrass, soy sauce,vinegar, pepper, oil.

Spread well on chicken.

Keep aside in room temperature for 20 mins.

Then in a bowl prepare the flour with 1/2 cup water to make a thick batter that's almost like a pancake batter. 

Flavour the flour with a few drops of soy sauce.

Use more water if needed.

In a wide plate spread the Panko crumbs all over.

With tongs now dredge the chicken with  the flour batter and then coat with the Panko.

Do the same with all the chicken.

Now heat the oil in a wide skillet.

Once hot turn heat to medium high.

Now cook 4 pieces of chicken in a batch making them golden and crispy on each side.

Drain on paper towels.

Slice and serve with the Thai noodles.

Awesome Thai spiced noodles

3 cups of cooked Rice noodles ( the flat ones) or fettuccine pasta

1 handful carrot sticks, 1 handful sliced babycorn, 1 handful sliced bellpeppers

2 green onions chopped

1tsp ginger paste or shredded ginger

1 tsp garlic paste or chopped garlic

1 tbsp Thai sweet chili sauce or any Chinese Duck sauce

1 tsp lemongrass paste or a 1 inch stick of actual lemongrass

4 basil leaves or 2 tsp dried basil or 1 tsp basil paste

2 tbsp soy sauce

1/4 tsp black pepper powder

1 tsp rice wine vinegar or apple cider vinegar

Salt to taste

Oil for the cooking

In a bowl mix the sauce ingredients

4 basil leaves chopped

Lemongrass

Sweet Chili sauce

Sugar

All the ginger n garlic

Vinegar

Salt to taste 

In a skillet sauté with 1 tsp oil the carrots, the green onion and half of the bean sprouts. Set aside in a big serving bowl.

In the same skillet toss together the sauce and noodles and heat for 5 mins.

Then in that big serving bowl...toss together noodles with sauce and the veggies.

Wonton Crisps with mango sauce

2 cups oil for frying

10 wonton wrappers

1 mango chopped fine

3 tbsp light brown sugar

1/2 tsp cardamom

2 tbsp butter

Heat oil in a deep fry pan.

One by one deep fry the wonton wrappers till they are golden color on each side and crisp.

Drain on paper towels

In a smaller separate saucepan heat the butter.

Sauté the mango in it with the sugar and cardamom.

Let it bubble into a sauce like mixture, just until the mango softens.

Cool the sauce.

To serve drizzle the mango sauce over the wonton crisps .

Or serve like a salsa dip with the crisps on the side.

Vegetable Pulao ( pilaf)

1 1/2 cup basmati rice

1 carrot sliced

2 hand bunches green beans slivered

2 medium potatoes peeled and quartered

1/3 cup frozen peas ( optional)

1 red bell pepper julienned

Ghee around 4 tbsp

4 green cardamom pods

5 cloves

1 cinnamon stick

1 bay leaf

1/4 tsp cumin seeds

Salt to taste

I onion sliced

Oil 

1) In a wide skillet heat 1 tbsp oil on medium flame. Add the basmati rice to this and coat the rice with the oil. To this add 1/2 tsp salt.

2) now transfer this heated rice onto an electric rice cooker.

3) add around 3 leveled cups of water, salt to taste and turn the cooker on to cook.

4) in the same skillet heat the 4 tbsp of ghee on medium heat.

5) add all the whole spices and let them exude the flavors

6) now add the sliced onions, cook them till translucent but not browned

7) in go the potatoes, once they coat with the ghee add the rest of the veggies

8) season with salt

9) reduce flame to medium low, cover and cook till the veggies get a bit tender but yet al dente

10)once the rice gets done transfer to the veggie skillet and toss it well.

11) an aromatic vegetable pulao is ready.

Mini Pan pizzas

Mini pita pockets 1 pkg

2 roasted red peppers diced

2 cups chopped spinach

1/4 cup Spanish olives

2 red onion sliced

1 tomato chopped

1 tsp garlic chopped

Cooking spray

Dried basil to sprinkle

2 cups Italian shredded cheese

1 cup sliced turkey pepperoni

1 tsp butter melted

In one small skillet, heat the butter and add the onions.

Cook on medium heat till soft and browned.

Keep aside on a plate

Now in the same pan add the garlic and tomatoes.

Cook on medium flame till a sauce like consistency is achieved.

Cool and set aside.

Take a big wide skillet and spray with cooking spray.

Make each pita pocket into a half by opening it and separating the halves to resemble mini pizza crusts.

Assemble the pizza, first add the onions, 1 tbsp, then 1 tbsp tomato sauce, then follow with the other toppings of your choice. Between the spinach, peppers and pepperoni.

Then sprinkle with the cheese as desired .

Close the pan with a lid and cook till cheese in melty and bubbly. All this on medium heatbto mimic an oven.

Whole wheat flatbreads ( Paranthas)

1 cup whole wheat flour

1/4 tsp salt

1/4 tsp ajwain seeds ( Carom)

2 tsp oil

2 tbsp cold butter that's been cut up into tiny cubes

Water to knead into a soft pliable dough

Make a nice crumble by mixing the flour, salt, carom, oil and butter in a wide platter.

Begin a dough by adding water, tablespoon by tablespoon to each side of the crumble.

Mix with fingers and keep adding the water.

A mess will form on your hand as u try to make the flour mixture adhere together.

Keep at it until u have a dough that's crumbly yet damp enough to continue kneading.

Dump the dough on a flat, clean counter.

Continue rolling the dough, piercing it with your fist.

Fold it over and punch again with your knuckle.

Do this twice and then shape a nice smooth dough ball.

Cover with cellophane and chill for 20 minutes.

Uncover and divide the dough into nine or ten small parts.

Take one dough piece. 

return the rest to the fridge to keep chilling.

Turn on a cast iron pan on medium heat and keep ready.

Work on one parantha.

Roll that piece into a nice long log as long as it can measure your one hand spaced three times.

Then roll them up into a tight little coil.

Return each to the plate where all the dough is chilling. 

Cold dough will make it easier to roll out into a flat disc.

When ready to cook the breads.

Bring them out of the fridge, and begin making them into thin discs

This you can do on a floured counter with a French rolling pin.

Smearing flour on your pin can ease the rolling process.

Get them as thin as you can and spread them on a long tray.

You might have to keep flipping the discs till u achieve the desired thinness for the bread.

Begin the cooking by putting the bread on the hot griddle.

Let it precook for 30 secs on each side.

Then spread a few dots of butter and cook on each side till you see golden brown spots on the bread.

It will puff up a bit and that basically means it's cooked well on the inside.

Take out of the pan and keep it warm in a bread basket covered with a dry towel.

Serve nice and warm with your favourite curry or use as a base for a wrap.

The dough can be frozen after making the spirals. Defrost on a counter and follow the instructions from the rolling part.