Month: October 2016

Healthy Baked Bread Katori Chat ….

Posted on Updated on

Festival Time ,  have parties at home whether Diwali or Holi or Christmas or Eid .. What we need is to serve some thing which is Healthy keeping in mind the health problems which in our own families people are with . It gets absolutely  doubled  post festivals due to lots of eating and celebrations … So lets Celebrate Healthy Way ….
Katori chaat: quick and easy,oil free, guilt free,spicy, tangy and chatpati chaat which can be made in no time.
Ingredients
  • Bread slices:  at least 8
  • Boiled chopped potatoes: ½ cup,
  • Sweet corn ( Fresh one ) : ½ cup,
  • Cucumber fine chopped: ½ cup,
  • De seeded tomatoes: ¼ cup,
  • Fine chopped onions: ¼ cup,
  • Coriander chutney: 3 tbsp,
  • Sweet and sour chutney: 3 tbsp,
  • Yogurt: ¼ cup,
  • Chaat masala: 2 tsp,
  • Black Salt,
  • Sugar: 1tsp,
  • Salt,
  • Sev,
  • Fine chopped coriander leaves: 1 tsp,
  •  Olive Oil: 1 tsp
Instructions
  1. Take  Hung yogurt. Season it with some sugar and salt and keep it aside and Whisk it till  it foams up .
  2. Flatten the breads with a rolling pin till it is flat and single out .
  3. Take a bowl or cookie cutter or even a small katori or muffin tin  and cut flatten bread slices in circles
  4. Take a muffin tray and Brush it with little Olive oil. Press the bread rounds in muffin tins till they take  the shape of the muffin cup .
  5. Coat them with little oil and bake them in a pre-heated oven at 375F or 190C for 10 minutes or till bread cups become crispy.
  6. In the meanwhile take a mixing bowl and mix together boiled potatoes, corns, cucumber, tomatoes, onions,  half of coriander chutney and sweet & sour chutney,   keep it aside. Donot put the Salt and Chaat Masala now .
  7. After 15 minutes, once bread cups are crispy and brown take them out.
  8. Once the bread katoris are ready take them out and let them cool down before serving.
  9. Whenever you are ready to serve take bread cup or katori, fill it with veggie mixture, top it with seasoned yogurt or curd, sweet chutney, coriander chutney, chaat masala, sev and fine chopped coriander leaves. Now add a little salt and Chat Masala or you can serve seperately on the Table and One wishes to have at their own taste … Also keep extra Chili flakes or Green chilies and Chutneys so that one can enjoy according to their Taste .
  10. Serve katori chaat immediately.

 

Notes
1. You can make bread katoris or bread cups ahead of time.
2. Fill katori with veggies and chutneys only when you are ready to serve them otherwise they will become soggy.
3. Prefer using white sandwich bread loaves  as it is big in size.

This entry was posted in Uncategorized and tagged .

Festive Recipes from Chef Ranveer Brar , Dr. Oetker, FunFoods, Creative Kitchen

Posted on Updated on

The celebrations of Diwali have always been a special thing to me just because  every body  get’s  a  grand opportunity to eat delectable Diwali food and can spend quality time with my friends and family. All the fun and enjoyment cannot be complete without the delicate tastes and flavors of special Deepavali food.On all continents around the world, people rely on delicious food from Dr. Oetker . This festive season  Dr. Oetker, FunFoods, Creative Kitchen has shared with us  3 dishes from 2 master Chefs on India ….

·         Herb Rice with Vegetable Skewers and Tomato Mustard Sauce by Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

·         Khatta Meetha Chicken Kebab by Chef Ranveer Brar, Dr. Oetker FunFoods, Creative Kitchen

·         Broccoli and Cauliflower Gratin by Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

 

Herb Rice with Vegetable Skewers and Tomato Mustard Sauce

Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Servings: 2

 Ingredients:

1 medium Onion, cut into 1 inch cubes

¼ medium Red, Green and Yellow Capsicum, cut into 1 inch cubes

3 small Button Mushroom, cut into 4 pieces and boiled

100 g Broccoli florets, boiled

75g (4tbsp) Dr. Oetker FunFoods Pesto Rosso Pasta Sauce

4 long wooden Skewers, soaked in water

3 tbsp Olive Oil

2 Garlic Cloves, chopped

1 tsp Thyme, dry

100 g Rice, boiled

Salt

1 tbsp Parsley, chopped

1 tbsp Dr. Oetker FunFoods American Mustard

1 tbsp Cream

Directions:

  1. For vegetable skewers: In a bowl add onion, peppers, mushroom, broccoli, 3 tbsp pesto rosso sauce and mix well. Place vegetables alternatively in skewers and refrigerate for 30 minutes.
  2. For rice: Heat oil in a nonstick pan (low flame) add garlic, thyme, rice, salt, parsley and sauté for a minute. Keep it aside.
  3. For sauce: Heat sauce pan (low flame) add remaining pesto rosso sauce, mustard, cream, salt, pepper and cook for a minute or till it thickens.
  4. In a non-stick pan (low flame) add remaining olive oil and grill skewers from both sides till light brown in colour.
  5. Serve skewers with rice and sauce.

 

herb-rice-with-vegetable-skewers

Level: Intermediate

Preparation time: 20 Minutes

Cooking Time: 15 Minutes

 

Khatta Meetha Chicken Kebab 

Chef Ranveer Brar, Dr. Oetker FunFoods, Creative Kitchen

                                                         

Servings: 2

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise

2 tsp Tamarind Pulp

1 tbsp Dr. Oetker FunFoods Tandoori Mayonnaise

1 tsp Red Chilli Powder

1 tsp Ginger Garlic Paste

1 tsp Lemon Juice

1 tsp Garam Masala Powder

Salt

1 tbsp Roasted Gram Flour

¼ each Red, Yellow & Green Bell Pepper, de-seeded and cubed

1 medium Onion, cubed

150 gm Boneless Chicken, diced

Directions:

  1. For marination: In a bowl, add veg mayonnaise, tamarind pulp, tandoori mayonnaise, red chili powder, ginger garlic paste, lemon juice, garam masala powder, salt and gram flour. Mix well until smooth mixture is formed.
  2. In above marination add bell peppers, onion, chicken and mix well. Place chicken and vegetables alternatively in skewers and keep in refrigerator for 30 minutes.
  3. Preheat the oven to 220 °C. Place skewers in oven and cook for 10- 12 minutes or till cooked.
  4. Remove from oven and serve hot.

Level: Beginner

Preparation time: 10 Minutes

Cooking Time:  15 Minutes

14-khatta-meetha-chicken-kabab1311                          

 

Broccoli and Cauliflower Gratin

Servings: 2

By Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Ingredients:

1 tbsp Butter

1 small Onion, chopped

60 g (4tbsp) Dr. Oetker FunFoods Pasta Alfredo with Cheese

50 ml Full Cream Milk

Salt

Black Pepper Powder

1 small Cauliflower florets, boiled

1 small Broccoli florets, boiled

1 tbsp Bread Crumb

50 g Processed Cheese, grated

5-6 Parsley Leaves, chopped

Directions:

  • Heat butter in a non-stick pan add onion, alfredo sauce and milk. Stir and cook till sauce thickens. Use salt and pepper as seasoning.
  • Preheat oven to 180°C.
  • Place cauliflower and broccoli in a baking dish, pour the prepared sauce on top. Sprinkle bread crumbs and cheese. Bake it in oven for 5 minutes.
  • Garnish with parsley and serve hot.

Level: Beginner

Preparation time: 15 Minutes

Cooking Time:  10 Minutes

broccoli-and-cauliflower-gratin

This entry was posted in Uncategorized and tagged .

3 Italian Salad Dressing Recipes with Extra Virgin Leonardo Olive Oil …

Posted on

You’ll see people arguing about animal fats, seed oils and almost everything in between.But one of the few fats that most people agree is healthy is extra virgin olive oil.This oil, part of the Mediterranean diet, is a traditional fat that has been a dietary staple for some of the world’s healthiest populations.

So what makes this Italian dressing so good? A mix of red and white white vinegars supply plenty of zing, while shallots, minced garlic, and red pepper add the zip with Olive Oil . Dijon adds a tanginess and also helps thicken things up, and a hint of honey balances things out. I prefer  Leonardo Olive Oil specifically The EXTRA VIRGIN OIL which is darkish in color , which can have tendency to give exact  flavors which we require in a salad dressing . And while some folks may not prefer dried herbs, I find they are crucial to getting the desired flavor I want to achieve. A good Olive Oil  emulsifies  the ingredients, yielding a creamy, dreamy Italian vinaigrette.Italian Salad Dressing

Makes 1 1/2 cups (using 2-4 tablespoons per salad) … So This dressing one can preserve for atleast one month’s …  It could be used with other snacks … like Tikki’s  or even with Dhokla ‘s or Kebab’s
m-extra-virgin-oil

Classic  Olive Oil with Mustard Dressing 

1 cup Leonardo Olive Oil ( Extra Virgin ) … 
1/4 cup white wine vinegar
2 tablespoons red wine vinegar
1 large garlic clove, pressed
2 tablespoons finely chopped shallots
2 tablespoons finely chopped red bell pepper
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
Pinch of red pepper flakes
Freshly ground black pepper, to taste

Method

Combine all of the ingredients in a jar with a tight fitting lid.  Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.

Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.

 

Olive Oil and Lemon Salad Dressing

Ingredients

  • 8 cloves garlic, minced or finely chopped (more if you LOVE garlic)
  • 1/2 tsp of black pepper (more if desired)
  • 2 tsp salt
  • 1/2 cup Extra Virgin Olive Oil ( Leonardo Extra Virgin Olive Oil )
  • 1 cup Freshly squeezed lemon juice

Directions

1) Mix all ingredients into a container with secureable lid

2) Tighten lid

3) Shake vigorously until olive oil and lemon juice blend into one, after about 1 minute of shaking.

4) Spread over fresh spinach or any shredded salad greens

ROASTED BABY  POTATO SALAD WITH LEMON-OLIVE OIL DRESSING

INGREDIENTS

  • 1 kg Baby potatoes, cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil ( Leonardo extra Virgin Olive oil )
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons salt
  • 3/4 teaspoon ground black pepper

 

 

PREPARATION

  • Roast the Baby  potatoes just until tender, about 7 – 10 minutes at grill in the Microwave . Once the peels seems to come  out just remove potatoes from the microwave  Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

This entry was posted in Uncategorized.