Peruvian Dish Rocoto Relleno/ Stuffed Bell Peppers

I simply love my gang of lovely ladies of the Wild Asparagus Table who keep us updated with cuisines from around the world.
This time we were visiting Peru and trying  out Peruvian dishes in our virtual  potluck monthy meet.

Rocoto Relleno is the dish I am trying  for the first time. Even though it was time consuming and had various cooking procedures the end result was fabulous and worth all the efforts.

In Peru, this recipe is made with rocotos, but they are difficult to find in the India so Red bell peppers work well as a substitute. I added bit more spices to even out the sweetness of the raisins. And you can substitute chicken mince for beef in this Rocoto Relleno recipe 

Ingredients

1 onion (chopped)
1/2 cup raisins
1 tsp garlic paste
3 large bell pepperd
3 tablespoons olive oil
1 teaspoon cumin powder
1 tablespoon paprika
1 large tomato
1 tbsp chilly sauce
1/2 kg  beef mince
1 hard-boiled egg (coarsely chopped)
1 cup grated cheese
1 tsp chilly powder
1/2 cup boiled green peas
Salt and pepper to taste
1 sprig of parsley

Method

1 Sauté the chopped onions and garlic, and peppers in the olive oil until  they turn soft and translucent.

2. Add hot water to the raisins and let  the raisins swell up and become  plump.

3. Add the cumin powder, chilly powder and stir for 2 minutes more.

4. Add the beef mince and cook until browned. Add one  cup broth or water for cooking at this stage.

5. While the beef is cooking, boil water in another vessel. Slice the tops off of the bell pepper and keep aside. Clean the inside of the peppers, removing the seeds and veins. Now add to boiling water and keep for ten minutes. Drain the bellpeppers and dry with paper towels.

6. Add the chilly sauce and chopped tomato and cook till the beef is cooked.

7. Drain the raisins and add them to the beef. Let it simmer.for 5 minutes until most of the liquid is gone.

8. Stir in the chopped hard-boiled egg and boiled green peas and season it  with salt and pepper to taste.

9.  Lastly add the cheese to the beef mixture.

10. Now fill  each pepper with some of the beef mixtures. And top it with the bellpepper

11. Place the peppers on a baking tray and bake the peppers for 10 to 15 minutes, or until the cheese melts and peppers get tad bit softer.
You can even pan sear the peppers on all sides in a frying  pan with a closed lid.

This was my version of Rocoto Relleno. Bon Appetit!!

Capsicum Rings Omelette/Egg with Capsicum

Its healthy to eat a hearty breakfast in the mornings. I try to experiment on Sunday mornings. Sometimes pancakes or cheesy precautions.  But this time Inmade a Capsicum  ring stuffed with omelette.

Capsicum  Rings Omelette

After watching a trending video on #tiktok a few weeks back, I was aspired to try it out.
And yes, it did turn out well. It’s easy and can be done quickly. Fun to  eat and it feels great knowing that its healthy. Can be savoured for  breakfast to start your day or even a piping hot TV dinner.

Time : 1/2 Hour
Meal : Breakfast

Ingredients

2 eggs
1 large capsicum
1 small onion
1 chopped green chilli
1/2 tsp ginger garlic paste
1 tbsp chopped coriander
1/2 chopped tomato
1 tsp milk
1/2 tsp red chilli powder
2 tbsp cooking oil
Salt to taste

Method

1. Chop the onion, green chilly and coriander leaves, add to a mixing bowl.

2. Crack the eggs in the mixing bowl and mix  it.

3. Now add the ginger garlic paste, half chopped tomato,  milk, red chilli powder and salt to taste.

4. Now whisk it with a fork.

5. Slice the capsicum into ring shapes.  Remove the inside seeds.

6. Add the oil to the frying pan and heat on medium flame.

7. Now place the capsicum rings in oil.

8. Pour the batter in the rings. The mixture will ooze out of the rings but that is not a problem. Try to contain it inside when a little semi solid.

9. Now you can flip it and adjust the egg batter inside the capsicum  ring. Cover the lid and cook for one minute.

10. Flip it and cook on both sides till brown. Do not over cook the capsicum to make it limp.

11. Remove from the pan a d serve it hot with buttered toast and ketchup.

Note

You can add cheese to the egg batter.
Or even break a whole egg in the capsicum ring.

However this was my improvised version. Do do check it out and let me know how your Capsicum rings Omelette turned out.

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Oreo Biscuit Ice cream Recipe in Lockdown

Oreo Biscuit Ice cream Recipe in Lockdown

Ever since lockdown there are a number of recipes that are trending. First was the Dalgona coffee, and then the choco chips cookies. And now the very easy Oreo biscuit Ice cream is going the rounds on YouTube, Instagram and Facebook.

It is an extremely simple recipe that can be done. Yet waiting for the Ice cream to set is difficult. These lockdown challenges are really good fun and who doesn’t enjoy a little bit of indulgence once in a while. And again it’s just a 3 ingredient recipe. I added a few walnuts for that extra crunch.

Ingredients

2 packets of Oreo biscuits

2 small cups of milk

2 tbsp Milk Powder

Few crushed walnuts

 

Method

1. First we need to crush the oreo biscuits. You can do that by pounding the biscuits with a rolling pin. Or even crushing them in a mixer. See that the biscuits are not crushed into fine powder. A little course and pieces of biscuits will be better to savour in the ice cream.

2.Now add the mixture to a bowl. And stir in the milk.

3.Add the nuts and milk powder to make a creamy batter.

4.If you have ice cream moulds you can use that. But if you don’t have, there is another easy trick, you can use the wrappers of the oreo biscuit. Just pour the batter and put an ice cream stick inside it.

5.Let it freeze for 3-4 hours and then remove the wrapper and enjoy your oreo biscuit ice cream .

Tip

If you are using a mould, you must know how to take out the ice cream. As it gets stuck to the side and may break halfway. So place the ice cream stand or mould in a pot of warm water for a few seconds. Then the ice cream will come out easily.

 

Now don’t wait, enjoy it before it melts.

Makai no Dano or Makai no Chevdo Recipe

Makai no Dano or Makai no Chevdo Recipe

This recipe of Makai no Dano or Makai no Chevdo is a recipe I discovered while chatting  about food and what to cook with my co sister Ms Meena Parikh. She is a member of my extended  Gujarati family as my daughter is married into that household. 

This is Gujarati snack  or dish made for a meal too. It is made from desi corn or white corn as I was told. This specific recipe is from south Gujarat from the  Panch Mahal Jilah.  However now sweet corn is the best available option. In some part of Gujarat, it is known as Makai khichdi.

The taste of makai no dano is a perfect blend of spiciness and   sweetness.  The heat  comes from ground garam masala ( cloves, peppercorns and cinnamon) and green chilies. The sweetness comes from the corn and added sugar that Gujaratis love to add to any dish they cook. 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

1 cup sweet corn

1 tsp ghee

1 cup milk

2 tbsp fresh cream 

1 piece grated ginger

2 finely chopped green chillies

1 tsp sugar

Few cloves, peppercorns and one cinnamon stick(grind to a powder)

5 sprigs of coriander leaves

Salt to taste 

Method

1. Roughly grind the sweet corn in a mixer grinder jar.

2.  Heat the ghee in a non-stick pan.

3. Add the ginger paste and chillies to the pan. Saute for a minute.

4. Add the Corn  paste  to the pan now and mix it well.

5. Slow cook for 2 minutes stirring occasionally. You can cover pan and cook to avoid a splatter.

6. Now add one cup milk and cook further for 5 minutes.

7. Add salt, sugar, ground garam masala, and mix it well. Cover the pan and cook for 5 minutes. Stir in between to prevent sticking.

8. Lastly keep the frame on low and add the fresh cream. Switch off the gas.

9. Uncover the lid and add chopped coriander leaves at the end.

10. Now serve it like a snack or baste. Or at mealtime with roti.

Enjoy the Makai no Dano while it hot. Trust me if you cook it once, you will get so addicted to the taste that it will remain on your family menu forever.

3 Ingredient Prawn Shezwan Stir Fry.

Prawn Shezwan Stir Fry.-  3 ingredient recipe?

How is it even possible? You ask me. And what if I told you to check the hashtag #3ingredientrecipe on TikTok. You will be surprised at the super scrumptious and delicious recipes you can cook up.

For starters, main course, and even desserts.  My daughter Zenia Irani took up the three-ingredient challenge to make the most delicious mouthwatering ore truffles.

Here is the three ingredients recipe I tried that was quite successful and delicious too.

Ingredients

1 cup deveined and shelled prawns
1/2 cup of Shezwan sauce
3-4 spring onions

Method

1. Wash the prawns thoroughly and chop the onions and greens. Keep separate for use.

2. Take a pan and add the Shezwan sauce and chopped onions. Saute for two to three minutes on medium flame. The Shezwan sauce contains oil and salt so there is no need to add extra.

3. Now to in the prawns and stir it in the mixture. Cover the pan with a lid and cook till prawns are done.

4. You can now open the lid and add the spring onion greens and serve the dish piping hot.

5. It serves as a great appetizer or side dish with pot rice.

Here is a video to explain the entire recipe.

Note

A friend of mine tried a similar recipe with a twist. She added garlic butter, and Thai sweet chili sauce. Amazing looking isn't it. And yes. It was a 3 ingredients recipe as well.

Bon Appetit!!

Watermelon Rose Drink - Sherbet E Mohhabat.

Those were the days!! When Summer months meant shopping outdoors at Crawford market in the hot afternoons.  All drenched in sweat, hands filled with shopping bags, and looking out for a thirst quencher cum cooling drinker. Instant refreshment can be achieved from street vendors selling different kinds of milk juices, mango, apple, and yes, this one Sherbat E Mohhabat.

 

Sherbet E Mohhabat.

Watermelon is the main ingredient, along with rose flavoured milk. Together, it is blended to make a delicious and beautiful pinkish. Freshly small pieces of watermelon chunks are added to the milk, which gives it a refreshing bite and character. Some people even add falooda seeds for a really cooling effect on the tummy.  I made the drink with just three basic ingredients and ice cubes.

Ingredients 

Half a watermelon
1 cup rose syrup ( Roohafza)
Half litre milk
1 cup of ice cubes
Falooda seeds optional

Method

1. Boil the milk and then set aside to chill.
2. Deseed the watermelon and cut it into small pieces like tutti-frutti
3. While assembling the drink, mix the ice cubes in the milk to chill it further.
4. Now add the rose syrup and mix well.
5. In the end mix in the water melon pieces.
6. Pour it in a glass and further top it with more chopped watermelon.
7.  Serve it chilled.

A super easy and quick recipe that is popular as pyar Mohabbat sharbat in the streets of Delhi. It can be enjoyed during Ramadan and hot summers too. Here is my Youtube video of the making of the sherbet.

Easy Gujarati Style Dal Dhokli Recipe

 Gujarati Style Dal Dhokli

Dal Dhokli is a traditional dish usually prepared in Gujarati as well as Rajasthani households. While in Rajasthan it is tempered with whole garam masala and is spicy the Gujarati version is sweet and tangy yet bursting with the right delectable flavours. 

 It is a wholesome meal made by simmering whole wheat flour bits in Dal along with various other spices and condiments. This one is prepared in my kitchen with the help and demonstration of Ms. Meena Parikh is a real pro at this dish. But guess what? My dish turned out so well, that I perfectly know how to make it again, thanks to this easy recipe.

Ingredients

For dal:

1 cup Toor dal (wash and soak for an hour)

4-5 cups water

1 tsp oil

1 tsp ghee

2 tbsp peanuts

1 tsp mustard seeds

½ tsp cumin/jeera

1 chili, broken

A pinch of asafetida ( hing)

1 tsp grated ginger paste

1/2 tsp turmeric powder

1 tsp lemon juice

¾ tsp red chili powder

½ tsp coriander powder

4-5 cloves

1 stick cinnamon

Small piece jaggery / gud

Salt to taste

Coriander leaves for garnish 

For the dhokli:

1 cup wheat flour / atta

¼ tsp turmeric

½ tsp red chili powder

½ tsp salt

2 tsp oil

Water for kneading

Method 

1. First put the toor dal in the pressure cooker with 2 cups of water, salt and turmeric powder for 15 minutes to cook till it’s mushy. 

2. Now knead the dhokli dough. Take a flat dish, add the atta, salt, chilli powder, turmeric powder, oil and slowly add water to knead into thick dough. Keep aside till dal is ready. 

3. Take a kadai and add the cooked dal, 2 to 3 cups of more water to it. Add the grated ginger, peanuts, jaggery ,  whole red chillies and 1 tsp lemon juice to the boiling dal. You will ask me, why is the dal so watery? well it is fr the dhokli to soak up the water and cook.

4. Now roll the dhokli dough like a chappati and cut it into rectangular strips as shown in the picture. 

5. Once the dal begins to a boil, drop in dhokli pieces one by one and give a gentle mix.

6. Let it simmer for 5 to 8 minutes.

7. Take a tiny vessel, add the half oil and ghee to it. Now to this heated oil add cumin and coriander seeds, Asafetida powder, cloves, and cinnamon. Switch off the gas, add coriander and chili powder to the oil.

8. Pour this over the dal and mix it well. By now the dal dhokli must have thickened by absorbing the water in the dhokli.

9. Lastly, add the chopped coriander leaves. 

10. Serve it hot with rice and a tall glass of chaas (buttermilk). Do not forget a squeeze of lime and a drizzle of delicious Desi Ghee before you sit for your meal to relish the Gujarati Style Dal Dhokli