Potato and Spinach Quiche

In a mood for something savory and something different…a quiche it is.

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Potato and Spinach Quiche
Servings
Ingredients
For the filling
Servings
Ingredients
For the filling
Instructions
  1. Sieve the maida.
  2. Add the chilled cubed butter, salt and sugar pwd.
  3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
  4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
  5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
  6. After 30 mins, flour the platform and roll the dough till it is say 4 - 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
  7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
  8. Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
  9. Using a fork, prick the base of the pastry
  10. Blind Baking the pastry: Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1)
  11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).
Filling
  1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
  2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
  3. Slice the boiled potatoes thinly and set aside.
Bringing it all together
  1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
  2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture)
  3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!

Nutty & Minty Pasta

Today i decided to make a variation of the pasta that i usually make.. to change the taste decided to add some peanuts and mint leaves as well to see how it tastes…and the end result was quite nice.

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Nutty & Minty Pasta
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a vessel, add the onions and garlic and suate till the onions are golden brown in colour.
  2. Add tomatoes, Carrots, mushroom and peas and let them cook.
  3. Add the dry herbs, little salt and sugar and mix well.
  4. Add the mint leaves and bay leaf and mix well.
  5. Add the cooked pasta and mix well and cook for a couple of minutes.
  6. Add the crushed peanuts, 1/2 cube of cheese and mix well.
  7. Grate the rest of the cheese and grill in the microwave for 2 minutes.
  8. Serve hot.

Corn Mushroom n Cheese Omlete

Hi everybody, a post here after a looooong time….. This is something which D made as lunch for us last week..so here goes

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Corn Mushroom n Cheese Omlete
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Take the eggs and whisk them nicely in a bowl till it becomes frothy.
  2. Add the milk to this along with salt and sugar.
  3. Heat 1 tsp butter in a non sticky pan, add the egg mixture to it and spread it nicely so that it coats the pan uniformly.
  4. On top of this add tomatoes, onions, mushrooms and corn.
  5. Sprinkle the grated cheese & 1tsp butter on top of this and put powdered pepper and oregano and close the pan with a lid for 10 mins ( till the cheese spreads nicely on top of the omlete and the corners start becoming brown).
  6. Serve hot with toasted bread

Sarson ka Saag & Makke di Roti

Well this new year i have planned to try out new recipes…make dishes that i have never tried before… so to begin with..here goes Sarson ka saag and makke di roti

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Sarson ka Saag & Makke di Roti
Servings
Ingredients
Makke di roti
Servings
Ingredients
Makke di roti
Instructions
  1. Pick the leaves from both the greens and wash them nicely in water.
  2. Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this helps in retaining the green colour).
  3. Puree the onions and tomatoes and set aside.
  4. Puree the cooked greens and set aside.
  5. Heat oil in a kadai and add jeera to it. Once the jeera starts spluttering.. add the ginger-garlic paste.
  6. Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
  7. Now add the pureed greens.. Add salt, turmeric powder and chilli powder ti it and cook for 5-8 minutes.
  8. Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and set aside.
  9. Add 1 cube of cheese and serve hot with makke di roti
Makke di roti
  1. Mix all the ingredients with water and knead it into a dough.
  2. Cover the dough and Set aside the for 1 hour.
  3. Make balls of the dough of size equivalent to 2-3 lemons put together.
  4. Take a plastic cover or greased paper for making the rotis.
  5. Grease the plastic cover with oil and keep the maize flour ball on it.
  6. Slightly wet your hands and pat the balls flat to a desired size.
  7. Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet / cover.
  8. Cook the rotis on both sides and set aside on a plate..
  9. Serve hot with Sarson ka Saag

Pav Bhaji

This is Pav Bhaji with a difference, have made this in the microwave (most of the vegetable cooking), but the result was good

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Pav Bhaji
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Prick the potatoes all around with fork and cook on High for 9-10 mins in the microwave and set aside.
  2. Cook the rest of the diced vegetables in the microwave for 10 min on high (use a lid which has vents or else do not close the microwave container with a lid whiile cooking)
  3. Peel the potatoes and dice the cooked potatoes.
  4. Take 50% of cooked potatoes and mash them with a ladle or with hand.
  5. Take half quantity of the cooked diced vegetables and mash them in a mixer to a pulp and set aside.
  6. Take oil in a kadai and heat it. Once the oil is hot add choppped onions and ginger garlic paste and saute for a minute...
  7. Once the onions are cooked, add the chopped tomatoes and saute till the oil seperates from them.
  8. Add the various masala powders and saute for some more time.
  9. Add all the cooked vegetables (pulp and diced) and mix well.
  10. Add salt, pav bhaji masala and let the whole thing simmer for some time.
  11. Before serving, add chopped onions, grated cheese, lemon juice and garnish it with corriander leaves
  12. Serve hot with toasted pav / bread.