recipe development Archives - Travels for Taste

Homemade Spice Rub

June 16, 2016 by manjirichitnis Leave a Comment

Spice rub for everything from Vegetables to meat and seafood

Elevate the taste profile of your grilled or roast vegetables ( or seafood or meat) with this delicious homemade spice rub.

Now I have tried this spice mix on broccoli, kale, and roast potatoes and it always works wonders. But we have loved it most with fish. Grilled, BBQ’ed, fried, steamed, or baked – we love eating fish in our house and I have created my own recipe for an Indian spice rub. I used this on haddock fillets on the BBQ this Sunday and the result was very satisfying. Even with frozen fish fillets straight out of the freezer onto the hot grill, the spice mix hit all the right notes.

It was incredibly easy to create this spice rub at home using my Optimum G.21 Platinum blender, the panel has six pre-programmed functions which are a real no brainer and one of those functions is ‘Grind’. I try and use my Froothie blender as much as possible and not just for my morning smoothies, it has just made my life that much simpler!

Homemade Spice Rub

Manjiri Chitnis

Homemade spice rub – Versatilespice mix works perfectly well for vegetables like cauliflower, mushrooms,potatoes. Great with chicken chicken , lamb and seafood especially for fishsteaks and prawns

Print Recipe

Prep Time 2 mins

Total Time 2 mins

Course Side Dish

Cuisine Indian

Servings 2 people

Equipment

High-speed blender

Ingredients

1/4 tsp Peppercorns
2 Cloves
1 Dry Kashmiri Red Chilli
1 Badi Elaichi or black cardamom
3 Green cardamom – without the outer green pod
2 cloves Garlic peeled
Cinnamon stick – roughly the length of the tip of your thumb
1/2 tsp Turmeric powder
2 tsp Cumin/ jeera
1 tsp Amchoor powder / dried mango powder
1 tbsp Kasoori methi
1 Heaped tbsp fried onion
1 tbsp Coriander seeds lightly roasted on a pan
1 Whole round Red Chilli
1/2 tsp Himalayan pink salt
a tiny pinch of Asafoetida

Instructions

Add all ingredients into a grinder and blend till you get a grainy consistency
Do not grind to a very smooth paste because the texture this consistency will lend to the fish, will hit the right spot on your palate. A finer texture I think would work better for meat
Though this spice rub is suitable for freezing, since it contains garlic and fried onion, I would not advise keeping in the freezer for over 10-15 days
If you make a small batch and little remains, try adding into your curry for a lift in flavour
If you do not deal well with spicy red chilli flavours, then rule out the whole round red chilli completely and instead add a small pinch of paprika just for a hint of flavour

Keyword Spice mix

Homemade spice rub for grilling vegetables, meat, and seafood

These quantities yield enough spice mix for 2 medium-sized fillets with a little leftover. If you want to use it for 4 or 6 fillets simply double the quantities.

Why not try my recipes for Tandoori spiced grilled Lobster tails and Haddock fillets with this spice rub?

*This post has affiliate links.

A slice of Costa Rica – Casado

September 10, 2015 by manjirichitnis 2 Comments

With summer firmly on it’s way out and Autumn settling in, the chilly nights demand some great comfort food. I wanted to try something different so I choose a popular Costa Rican dish – Casado. Why? Well, it’s the ideal comfort food, easy to put together and tastes amazing! Best part is it’s very easy on the pocket and if you plate it well, it looks like a posh meal – no one would guess what went into making it!

Costa Rican Casado

Casado literally means a ‘married man’ and it is said that the name probably originates from how the local men expected food to be served when they were eating outside so that it reminded them of familiar tastes of a home cooked meal. An authentic Casado which is served at ‘sodas’ or local cafes is accompanied by what is known as a Lizano sauce. The brand name Lizano is now generic and retails in N. America. Since this sauce is yet to hit UK shores ( believe me I did a fair bit of looking around in shops that sell Mexican ingredients, Asian, Carribean and most of my local supermarkets) I finally decided to make my own ,which was a great decision – why ? Well scope to experiment and innovate for one, coupled with freedom to incorporate easy to procure, local ingredients – resulting in a deliciously moorish creation! A traditional root vegetables dish from Costa Rico called Picadillo is a popular side dish with rice and tortillas. You can safely say that the gravy sauce is a marriage of sorts between the Lizano sauce and the Picadillo. I have done a fair amount of customisation and the most interesting part of cooking Casado was creating the gravy sauce, combining it with root vegetables and serving it as a wholesome gravy side dish. Let’s get started with the sauce aka gravy as this will take the most time to cook of all the other sides.

Costa Rican Casado

Recipe is good for 2 with generous helpings.

Root Vegetable Gravy Side

Prep & Cooking Time: 35 mins

Ingredients:

1 medium juicy tomato – finely chopped
2 small red onions finely chopped
3 medium carrots chopped into tiny cubes
3 small sweet fresh peppers finely chopped
A handful of cauliflower florets
A handful of very finely chopped sweet potato
1 heaped tbsp of finely grated celeriac
A pinch of garlic puree
Half a dry red Kashmiri chilli
½ tsp of thick tamarind puree
2-3 bay leaves
1 tsp dried red chilli flakes
2 tsp freshly grated black pepper
1/2 tsp sugar
½ tsp turmeric
½ tsp roasted cumin powder
2 tbsp Oil
Salt as per taste
A handful of finely chopped coriander

Method:

In a large saucepan, heat oil and add the chopped onions, add the garlic puree and cumin powder and stir well.
When the onion starts to reduce add the bay leaves, the chopped tomato and chopped sweet peppers, stir the the tomato & peppers around vigorously bit to get them to release their juices and reduce the flame to a minimum.
Throw in the finely chopped carrot cubes, sweet potato, grated celeriac, tomato puree and add enough water to cover this mixture.
Cook with lid on till the sweet potato and carrots begin to soften, then it’s time to toss in the cauliflower florets, season with the dry red chilli,tamarind,cracked black pepper, salt and sugar and give it a good stir.
Let this cook on a low flame with lid for about 25 minutes.
Keep opening the lid, stirring and adjusting the water if it becomes to run dry, we need a gravy like consistency.
When it done, add some finely chopped coriander in the tamarind should give it a bit of tangy twist, while the dried Kashmiri chilli gives it colour and mild heat, the sweet pepper and tomato puree work their magic together and the gravy is delicious and wholesome what with so many veggies hidden inside!

Red Kidney bean side

Prep and Cooking Time: 15 min

Ingredients:

1 can of red kidney beans
1 medium sized red onion
2 large tbsp tomato puree
1 tsp garlic puree
1 tsp red chilli flakes
Salt to taste

Method:

In a large saucepan, heat oil and sauté the chopped onions, add the garlic puree and stir well.
After the onion has sautéed, add the tomato puree and stir then add the beans and mix well.

Red onions for Kidney Beans

Add some water to the mixture and reduce the flame to a minimum, cook with a lid on but check often so that it does not burn or run dry.
4.Since the canned and ready to eat red kidney beans are preserved in salty water, check the taste before adding in any more salt, chuck in some dry red chilli flakes for flavour and set aside.

Red Kidney Bean side is done

Boiled white rice

Cook 1 cup rice using exactly double the water and a pinch of salt

Fried Plantain

Peel and chop the plantain into large chunks and fry in hot oil in a kadhai or wok until they are a light brown. It’s easy for them to char so get them out as soon as the colour turns a golden shade of brown, allow to cool on a plate on a bit of kitchen roll to soak excess oil.

Don’t fret if like me you can’t peel the plantain I simply use a knife and remove the thick green skin, even if that means that the plantain pieces are hexagonal or cubes now, well I never was too good at geometry 😉

Fish

Casado can be served with meat, fish or chicken. Chop one large fillet of fresh salmon and pan fry both sides till done in about 1 tbsp oil.

Cheese Tortilla

Heat a large flour tortilla –shop bought on a pan and adds a generous helping of grated parmesan cheese on tortilla. Just as the tortilla heats up and the cheese shows sign of melting fold the tortilla in half and flip over and toast each side till you have a crispy yum cheesy tortilla, slice into neat triangles ready to be served.

Cabbage Salad

Chop a fresh cabbage fine to get one large handful of cabbage, add half a red onion and a small handful of finely chopped cucumber, squeeze half a lime, sprinkle some cracked black pepper, a small amount of fresh finely chopped coriander and toss all these together. Easy-peasy right?

Serve the steaming hot rice with the salmon on the side, topped with some of the root vegetable gravy. Mop up the beans with the cheesy tortilla and munch on the sweet fried plantain with generous bites of the tangy cabbage salad in between mouthfuls of everything else.

Costa Rican Casado

Tikka Masala curry paste

July 3, 2015 by manjirichitnis 1 Comment

Chicken Tikka Masala is the poster child for British Indian cuisine and definitely tops the list of the nation’s favourite curry. CTM as it is popularly known as is also the top choice for a Friday Night takeaway when ordering in Indian food.

Like any good curry, it’s best to use a homemade marinade, so if you can spare some time, it’s best to make your own tikka curry paste. I made mine and here is a simple recipe that you can use. The quantity is enough to marinade 1 kilo of skinless, boneless chicken breast pieces. I used 5000 gm of chicken for my CTM so the rest is in my freezer and can continue to live there for at least 2 months – I don’t think it will though because am sure the craving for a curry can strike sooner rather than later. Actually the tikka paste can be used as a starter marinade for grilled chicken kebabs as that is what is the basis of a good CTM. Or can be used for marinating even meat or fish to grill or as part of a curry dish.

Tikka Masala curry paste

Manjiri Chitnis

Print Recipe

Course Ingredient

Cuisine Indian

Ingredients

2 tsp oil
1 bay leaf
Half a red chilli de-seeded
2 medium-sized Kashmiri chillies
2 heaped tsp ginger garlic paste
2 heaped tbsp garam masala
1 tbsp coriander and green chilli puree
1 tsp turmeric
1 tsp roasted cumin powder
1 tsp roasted coriander seeds powder
1/2 tsp smoked paprika
Salt as per taste

Instructions

In a small saucepan heat the oil
Reduce the flame to a minimum then add the bay leaf and the dried red Kashmiri chillies, which add flavour and colour and not heat.
Then add in the ginger-garlic paste. Stir for 30 seconds before adding in the garam masala, that will allow the ginger garlic paste to mix well with the hot oil but prevent it from drying up the oil.
Once the garam masala is mixed well with the paste and the oil add the screaming dry spices and mix well. Allow to cook on a very low flame for under a minute and then add the coriander and green chilli puree. (Again, I make my own puree – simply spitz 2 large bunches of fresh coriander leaves with two small Indian green chillies, add some water in a small food processor to make a thick puree. This can be frozen and used for many curries and sabzi’s or bhajee’s as we call them in Marathi. I store mine for upto 3 weeks)
The smoked paprika will work with the chicken while making the curry and impart a fabulous smoky flavour that is hard to miss.
Allow the paste to cook for about 2 minutes, stirring occasionally to ensure it does not burn or become too dry.
The water content in the coriander and green chilli mixture will totally dry out and you will be left with a dark reddish-brown paste

Looking for an easy yet delicious Chicken Tikka Masala recipe to make at home? Try my super-easy Air-Fryer Fakeaway version here and let me know what you think of it in the comments below!

Like any marinade, there are many things that been added or omitted according to one’s preferences. For example, the red chilli can be eliminated to reduce the heat. A small pinch of sugar can be added to balance out the green chilli too. Also, a small amount of water can be sprinkled to give the paste a more fluid consistency if required.
I use the dried Kashmiri chillies and the bay leaf later in the curry base and did not purree the tikka paste further. Why? Because the garam masala already contains both these spices. After marinating the chicken with the paste, the same Kashmiri chilli and the bay leaf can be added to the hot oil, to impart fragrance and colour.

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback.

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Roasted mini Romanesque cauliflower with dukkah yoghurt dip

May 25, 2015 by manjirichitnis 16 Comments

I do hope some of you may recollect me mentioning that Cauliflower is one of my beloved vegetables, and after I found mini cauliflower and mini Romanesque cauliflowers it was love at first sight, in my mind, they run rings around even the baby courgettes and baby leeks! I mean they look like beautiful little green diamonds, such a beautiful shape, almost too pretty to be eaten!

Mini Cauliflower and Romasque Cauliflowers

Mini Cauliflower and Romanesque Cauliflowers

I just had to bring these beauties home and rustle up something tasty and easy with them. I have written earlier about the many health benefits of cauliflowers and how they are an aid to weight loss. But here are some fun facts for you:

Every 100gm of cauliflower i.e 1 cup has:

25 calories
Total Carbs only 5 grams
Total Fat 0.1 grams
Vitamin C – 77%
Vitamin K – 20%

I have been obsessing with the idea of whole roasted Cauliflower and today I was craving something different for tea. I did not want to load on excess and unwanted calories and wasn’t interested in deep-fried stuff at all.

So I tweaked the original recipe and used fragrant baharat, a fabulous Middle Eastern with dried rose petals and hints of smoked paprika for a kick and roasted cumin. This simple snack makes for a perfect tea time treat especially if like me you are craving cauliflower bhajji/fritters ( bhajji in Marathi is a deep-fried vegetable fritter coated in spiced besan ie. chickpea flour)

I decided to dry roast two cauliflowers and coat two on the four mini cauliflowers just to see how the taste varies when coated with a greek yoghurt marinade.

Ingredients

2 baby cauliflowers
2 baby Romanesco broccoli or the Romanesque cauliflower
3 large heaped tablespoons Greek yoghurt
3.5 tsp baharat
2 tsp dukkah

Method

In a small bowl add 2 tbsp Greek yoghurt and add and mix well 2 tsp baharat
Pick one each of the baby cauliflower and the baby Romanesco broccoli or the Romanesque cauliflower and coat it completely with the seasoned yoghurt marinade.
Place them onto a baking tray.
Then take the remaining baharat in another dry small bowl and coat the other 2 cauliflowers thoroughly.

Mini Cauliflower and Romasque Cauliflowers marinated

Mini Cauliflower and Romanesque Cauliflowers marinated

Bake in a preheated oven for 20 minutes at 180° C
Make a quick dip with the remaining yoghurt topped with dukkah

Mini Roasted Cauliflower with a Dukkah dip

Serve with hot Turkish tea for a Mediterranean Treat.

Mini Roasted Cauliflower with a Dukkah dip

Whole Sea Bass steamed with a Rainbow side salad

May 1, 2015 by manjirichitnis 16 Comments

A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

1 large sea bass scaled and gutted
1 large lemon
2 sprigs of Rosemary
Thyme
Chives
Garlic sea salt
Red Chilli powder

For the steamed veggies on the side

2 small carrots per person
Handful of green peas person

For the Rainbow Side Salad

Ingredients:

1 fresh pepper (capsicum)
1 small red onion
1/2 a courgette
1 tomato
1 tbsp Red wine Vinegar
2 tbsp chopped parsley
Freshly cracked black pepper
Sea salt
Olive Oil

Method:

To steam the fish

Pre-heat the oven to 200 °C
Wash the fish and place on the foil.
Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
Steam the veggies in a steamer.

To make the Rainbow Salad:

Chop all the vegetables into tiny bite sized cubes.
Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
Mix well

To Serve

Plate a portion of the fish and serve the steamed carrots and peas on the side.
Serve a generous helping of the crunchy veggies salad.

Here is another recipe to try if you are cooking sea bass:

Fennel and Pancetta Baked Sea Bass from Anne’s Kitchen

Beetroot and Chickpea salad

February 6, 2015 by manjirichitnis 19 Comments

Who doesn’t love a salad that you can put together in no time? This easy to make and super quick to put together Beetroot and Chickpea salad recipe is just the thing when you want to eat healthy and not compromise on taste at the same time. I have added in amchoor powder which is a tangy dried mango powder which will give this salad a fabulous twist when combined with balsamic vinegar.

If possible try and buy baby beetroot cooked in vinegar as these would be the perfect size and also have the right amount of vinegar. If you are not sure of how much balsamic vinegar you can handle, add 1?2 tbsp first and then if you feel brave add another half. I have a whole collection of flavoured vinegar and if you can get your hands on cranberry infused vinegar, I highly recommend adding that in as it will totally elevate the flavour of your salad.

Serves: 4 as a side and 2 as a main

Ingredients:

1?2 a can of boiled and cooked chickpeas
4 small beetroot cooked and peeled – roughly 250 gm
1 tbsp balsamic vinegar
1 small red onion sliced length wise
2 tsp amchoor powder
2 heaped tsp pomegranate seeds

Method:

In a large mixing bowl add the chickpeas
Chop the cooked and peeled beetroot into bite size chunks. Add them into the chickpeas. Add the chopped onion and pomegranate seeds.
Add the vinegar and the amchoor powder and mix well.
Serve and sprinkle with more pomegranate seeds if desired.

I have found the perfect linky to add my virtuous yet superbly delicious salad to. It’s this month’s Spice Trail with the theme ‘ Temple Food‘ hosted by the lovely Vanesther on her blog called ‘Bangers and Mash’. The whole concept of respecting your body by treating it like a temple is really apt for the way I have recently begun to think about food. I have to re-think and re-align what I feed my system and actually begin to ‘listen’ to what my body is speaking to me. It’s important that after years of neglect I FINALLY pay attention to what is entirely my own – my body.

By linking to this challenge I take heart in knowing that I am not ALONE. There are other like-minded foodies who are re-thinking their ways of eating. I do hope my recipe is one of the many delicious, innovative, and beautiful ones that will help my readers on their journey to eating healthy and feeling more energetic.

Stuffed Marrow Bake

September 28, 2014 by manjirichitnis 6 Comments

It was on a sunny summer Sunday morning that I finally went to the local car boot sale to look for any treasures that I may find to use as food props and found this beauty.

But it wasn’t just this beauty that we came home with. We found a beautiful marrow and I instantly knew what we would be having for dinner. sometimes things just come to you by some sort of divine alignment of separate incidents to become one. I had some Lactofree mature cheddar cheese which I was looking to experiment with and this was the perfect chance to use it in a bake. Had a packet of smoked bacon cubes and yes had some cute, tiny bottles of olive oil which had been sent to me. I normally would infuse my own oils and always have a big bottle of olive oil into which I stuff a few cloves of crushed garlic, some chill flakes and fresh herbs – the oil adds beautiful depths of flavour in whatever I use it for and because it is a lovely bottle, it looks pretty on my kitchen counter too – which reminds me I need to get around to doing this again soon – hummm

Also, I had these bright and colourful mini chilli plants now sitting on my window sill, looking all pretty and waiting to be used – yellow and deep aubergine coloured chillies – this was going to be one colourful bake!

So this beautiful marrow came home with us and just like that became part of our dinner plans…..

Stuffed Marrow Bake

Ingredients

1 beautiful marrow
3 heaped tbsp grated Lactofree mature cheddar
3 flakes of garlic chopped fine
500 gm smoked bacon cubes
4 tbsp sweet corn
2 medium-sized red onions
2 tbsp chilli infused Terra Rossa Olive Oil
1/2 tsp chilli flakes
Sea salt to taste

Method

Chop the red onions lengthwise, set aside.
Cut the marrow into half and scoop out the insides and discard, I know I should have saved them for making something else …

In a saucepan heat 1 tbsp chilli Terra Rossa Olive Oil.

Sauté the chopped garlic first and when it begins to brown and the aroma explodes into the kitchen its time to add in the chopped red onions and toss them around till they begin to change colour. Then add the smoked bacon cubes and cook on a medium flame stirring occasionally for about 3 minutes.
Then add in the sweet corn and mix well for about a minute, season with sea salt and chilli flakes.

Remove the saucepan with this onion, bacon and sweet corn mixture off the flame and set aside.
Line a baking tray with parchment and brush some olive oil on the marrow inside out so that it has a bang of flavour when you bite into it.
Stuff both halves of the marrow with the mixture.

Wrap the stuffed marrow halves in foil and bake for half an hour at about 180°C – I have a fan oven, please adjust time accordingly to suit your oven.
Remove from foil and add the grated Lactofree mature cheddar cheese on the top.
Then bake again without foil till the cheese browns or for 10 minutes approximately.
Serve with a warm fresh baguette or a cheesy bread – simply so that you can scoop every single bit of juicy goodness as you eat

The Terra Rossa oils, I received a pack of 3 exquisite Jordanian infused extra virgin olive oils – chilli and lemon infused oils and an unfiltered, cold dripped Sinolea extra virgin olive oil. Not only is it good to have in the store cupboard, I think it makes for a lovely gift idea too! Yes, it isn’t too early to start planning your Xmas gift list is it?

It is incredible how much flavour this humble marrow packs in. I cannot wait to use it again in soups and stews. Yes, it’s autumn and we are going towards colder weather. So along with getting those woollies out we also need to get started with beautiful soups and stews hummm – the seasons they are a-changing! This easy recipe is perfect for busy weekend evenings ( or for a lazy Sunday evening when you want to spend some time watching telly sipping a glass of wine and chilling out rather than slaving in the kitchen!) when you do not want to compromise on flavour and want a wholesome meal too. For a meat-free option replace the bacon with a spicy potato and cauliflower mix. Whatever you choose to add as the stuffing, the result will always be satisfactory – that’s the nature of this beautiful marrow ….

*With thanks to Terra Rossa for the samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

June 24, 2014 by manjirichitnis 12 Comments

My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉

Ingredients:

1 large pack Chestnut Mushrooms sliced
1 large red Lamuyo sweet pepper
8 cloves Garlic- bash and chop fine
1/2 red onionchopped very fine
2 chillies- (more or less acc to your taste) – chop fine
3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
2 tbsp Olive Oil
Sea Salt to taste
Parsley- a handful -chopped finely

Method:

Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!

Smoky and Spicy Lamb Burgers

June 16, 2014 by manjirichitnis 27 Comments

Come Summer and I am one happy bunny,more so because I really miss the omnipresent sunshine from back home in Mumbai city! But the one thing I love the most about the British Summer is the amazing BBQ’s we have ! Last years most fun barbie was at our friends place , we OD’ed on grilled seafood and Pimms – hoping to have a repeat of that this year !

Some friends have a BBQ planned for later this month but I couldn’t wait so got myself some lamb mince and decided to use some fresh mushrooms and add my own twist to the burgers with a bright red smoked sweet red pepper! My trusty old griddle pan at hand , I turned my tiny urban open plan kitchen into a tiny BBQ party venue!

Perfect time to use up some of the wonderful La Chinata smoked paprika powder.

Ingredients:

500 gm Lamb Mince
1 bunch of spring onion
1 big sweet red pepper
250 gm button mushrooms
150 gm cherry tomatoes
3 tsp sweet paprika powder La Chinata
1 tsp red chilli flakes
2 tsp garlic paste
4 tsp coriander powder
a large sprig of fresh rosemary
1 1/2 tbsp chilli oil
Salt to taste

Method:

Flame roast the sweet red pepper on a gas flame, if you’re doing a BBQ ,first rub some oil and garlic paste onto it.
After it has been roasted and cooled down a bit,peel off the skin and chop fine
Chop the mushrooms to tiny bite sized pieces
Finely chop the spring onions and cherry tomatoes
Wash the lamb mince under a running tap by placing it inside a sieve.
Mix the chopped smoked sweet red pepper, mushrooms,spring onions ,cherry tomatoes,rosemary,chilli flakes,sweet smoked paprika powder from La Chinata and coriander powder,paprika and salt.

Knead all the ingredients into the mixture.
Make mini burger patties by taking palm sized portions of this mixture and ty and pat them into roughly round shape.
On a griddle pan add some chilli oil and place a few burgers on it. Cook them for a few minutes on one side and them flip and repeat.
Serve the cooked lamb burgers inside wholegrain soft burger buns generously lined with butter , a thick slice of cheese, pickles,crunchy salad leaves and doused with ketchup. Or if you’d rather not then eat them plain – I did , served with some grilled button mushrooms and tender shoots of asparagus on which I slathered generous amounts of smoked paprika sweet chilli powder mixed with some oil and garlic paste – pure heaven!

The sweet smoked paprika powder gives the lamb burgers a definite sweet hot flavour and the others spices combine well with the vegetables.Its also a great way to get fussy eaters to eat veggies hidden in layers of delicious meat and spices. I would have loved to add some boiled green peas too, they would add more bulk and taste too.

*With thanks to La Chinata for sending samples for review.No monetary compensation was provided for this post.All views expressed are my own.

Zingy Turkish Poached Eggs

April 2, 2014 by manjirichitnis 30 Comments

I am a fan of eggs in any form and when I chanced upon this delightful Turkish recipe for combining eggs with thick and fulfilling greek yoghurt I just had to go ahead and experiment! Total Greek Yogurt 0% is fat-free, gluten-free and suitable for vegetarians and pregnant women – all good, no nasties! Besides these virtues its consistency is great and I have in the past few days consumed one of the smaller pots per day part in smoothies and just a dollop with my rice and curry dinner. There are so many versatile combinations that are possible with this yoghurt. From smoothies and shakes to use in cooking as a marinade or cooling dip with chopped goodies like fresh chives, garlic, chilli flakes etc.The thick and creamy consistency is a bonus if you’re trying to watch your weight too!

I made these poached eggs for brunch and served them with wholemeal pitta toasted in the same pan where I made my chilli butter – fabulous!

Traditionally this dish is called Cilbir (pronounced as chillburrr, roll the r’s!) is a Turkish dish of poached eggs with yoghurt (often with garlic mixed in). There are records of Cilbir being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. (Source: Wiki)

Serves :2

Ingredients:

4 large eggs – 2 per person
a handful of fresh mint roughly chopped
5-6 cloves of garlic peeled and chopped fine
500gm Total Greek Yogurt 0%
Butter 50gm
1/2 tsp smoked paprika
Plenty of freshly cracked black pepper
Sea Salt as per taste
a pinch of chilli powder – as per your tolerance levels

Method:

Boil water in a large saucepan (my time-saving trick -boil water in the kettle and add to the saucepan), then cover with the lid and allow to simmer on a medium flame for a while
When the water is absolutely boiling hot, take off the lid and reduce the flame to a very low simmer. Then, carefully crack the eggs into the water one by one. They seem to sort of go ‘freeze frame’ once dropped into the boiling water. Give them about 30 seconds and when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , its a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg 🙂
Use two bowls or plates to serve. First, scoop some yogurt into each of the serving bowls. Season with sea salt, a generous sprinkling of cracked black pepper and a pinch of chilli powder. Mix well
Create a bit of shallow space in the middle of the yoghurt mix and place the poached eggs on top
Heat a non-stick pan on a medium flame, reduce flame to a simmer. Melt the butter and before it starts to brown add the finely chopped garlic and smoked paprika. Then add some sea salt
Quickly pour this delicious golden spiced butter over the eggs and yoghurt
Garnish by sprinkling some fresh mint leaves, roughly chopped for a burst of fresh flavour
Toast the mini wholemeal pitta bread portions in the same pan that was used to melt and spice the butter and it will give your pitta that extra kick of flavour!
Scoop the flavoured poached egg and the cooling yogurt with the pitta bread. It’s a beautiful sensation on your palate as the cold yogurt and smoked paprika work their magic on your taste buds.