Honduras Special - Chicken

Finally!!! here comes my first non-vegetarian dish. Some of my friends have been eagerly waiting for non-vegetarian recipes and here it comes. In order to make it more special I asked my special friend Daisy to make this dish and she immediately agreed. Thanks to her for making this wonderful and delicious dish.

Ingredients:

Chicken - 3 Breast pieces
Ginger and garlic - 1 tsp
Salt - to taste
Pepper - to taste

Spiced chicken slices - 3 [as shown in the figure]
Mozzarella Cheese - 1/4 cup shredded
Oil - 2 tbsp
Red capsicum - 1/2
Medium onion - 1
Cream or milk - 1/3 cup
Chicken broth powder - 1 tsp

Preparation - Chicken:

1. Take the chicken breasts and marinate them with ginger & garlic paste, salt and pepper and leave it for 30 minutes. 
2. Try to slice the chicken breasts in to half by running the knife from one end to the other but, make sure that the other end is still intact. 
3. Open one of the chicken breast and then place a thin chicken slice on top it. Now add about 2 tbsp of mozzarella cheese on the center and then close the chicken breast. 
4. Repeat this for all the chicken breasts. Coat these pieces in bread crumbs and keep them aside.
5. Heat the pan and add about 1 tbsp of oil and fry the chicken breast pieces on medium heat till they are 90 percent done. 

Sauce:

1. Heat another pan and add 1 tbsp of oil. Add chopped onion, chopped capsicum, salt, pepper and chicken broth powder.
2. Cook till the onions become transparent. Add the milk and cook for another 2 minutes. 
3. Switch off the stove and let the mixture cool for some time. Then blend the mixture in to a paste. 
4. Cook this paste for a min and then taste it [adjust the seasonings if needed] before adding the chicken breast pieces.
5. Add the 90 % done chicken breast pieces and cook them for another 10 minutes. 
6. Serve hot.

Enjoy it with hot rice or potato puree!!!!

Bonda

Its Saturday night and we spent the whole day watching movies and relaxing. The best part of the day was when we got to see the much awaited 'Big bang theory' season 4. I am a big fan of this TV series. Well coming back to the cooking we were up till 2 in the night and all of a sudden I felt like eating something crispy. This is the first dish that came in to my mind. It is a very tasty snack and only suggestion is save some thing for your self before your serve because it will be gone in no seconds.

Ingredients:

All purpose flour - 1.25 cup
Salt - to taste
Chilli powder - 1/4 tsp
Long green chilli - 1
large onion - 1
Baking powder - 1 tsp
Ginger - 1/2 inch piece
Oil - for frying
Yogurt - 8 to 9 tbsp

Preparation:

1. Chop the large onion and take it in to a mixing bowl.
2. Add chopped ginger, flour, chopped chilli, salt, chilli powder, baking powder and yogurt to the above and mix it well. It forms a very thick batter. Do not add water or any other liquid to make it loose as it will absorb more oil once it becomes loose. 
3. Heat the oil in a pan. 
4. Once the oil is hot enough add small portions of the batter (from step 2) in to the oil. 
5. Fry the bonds until they turn golden brown as show in the picture.

Enjoy them with sweet chutney or ketchup!!!

Note: Be careful while dropping the small portions of batter in to the oil as the hot oil might spill on you. Check the taste of the batter before dropping it in to the oil to make sure that the seasoning is according to your taste [by adjusting the salt and chilli powder]

French toast

Back in India we have millions of varieties of sweets. For every occasion (like festivals etc) my mom used to make at least ten different types of sweets. I am a huge fan of sweets and I love to eat anything that is sweet. French toast is one of the easiest and delicious recipes ever.

Ingredients:

Bread - 5 slices
Eggs - 2
Milk - 1.25 cups
Sugar - 2 tbsp
Gram flour - 2 tbsp
salt - pinch
Cardamom powder -  pinch
Butter - to toast the bread

Preparation:

1. Add the gram flour to the milk and mix it till well with out any lumps. 
2. Add eggs, sugar, salt, cardamom powder to the above and mix it well in to a fine batter. 
3. Take the bread slices and dip them in the batter. Make sure that all the bread slices are coated well with the batter and leave this aside for some time so that the batter is completely absorbed by the bread pieces.
4. Heat a pan and add about 1 tsp of butter on to it. Once the butter melts fry each of the soaked bread pieces separately on the pan until they turn brown on both sides. 
5. Place these toasted bread pieces on a baking sheet and bake them in the oven at 180 C for few minutes. 

Enjoy with some whipped cream and honey!!!!

Note: Be careful while frying the bread on the pan. They are very delicate and tend to break apart very easily. 

Pasta with dal

This is an experimental recipe. I was not sure of the dish in the beginning but in the end I loved the combination and gave it a nick name - 'pappu tho pasta' (funny was of saying in my mother tongue - Telugu). I made my friends and husband try it and they liked it. They were curious when they heard the name as to what they will be eating but in the end it turned out to be good. :)

Ingredients:

Lentils - 1 cup
Cumin seeds - 1tsp
Garam masala - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Chilli powder - to taste
Ginger garlic paste - 3 tbsp
Green chillies - 3
Hing - pinch
Lemon juice - 1/2 tbsp
Urad dal -  1 tsp
oil - 3 tbsp
curry leaves - 2 to 3 stems
Onion - 1 large
Jaggery - 1 to 2 tbsp
All purpose flour - 3/4 cup

Preparation:

1. Add a pinch of salt to all purpose flour and mix. Then add water and mix well in to a tough dough and keep it aside for 1.30 hrs (maintain the consistency of  a pasta dough)
2. Boil the lentils and blend it in to a fine paste. 
3. Take another pan and add 2 tbsp of oil. Once the oil is heated add the mustard seeds and let them crackle. Add cumin seeds, Urad dal, turmeric powder, hing and curry leaves to the above and it cook for some time.
4. Then add about 2 tbsp of ginger garlic paste and fry till is turned in to golden brown. Add the green chillies and let it cook for few seconds and remove it from the heat. 
5. Add the above tempering to the dal (from step 2). Mix well and keep aside. 
6. Take another big pan and add 1 tbsp of oil. Once the oil is hot add the chopped onion and fry it till it is cooked. 
7. Then add the dal mixture (from step 5) along with 4 to 5 cups of water to the onions and then cook for few minutes. 
8. Add salt, chilli powder, lemon juice and garam masala and let it boil. Then add about 1 or 2 tbsp of jaggery (if you dont want it too sweet then add just 1 tbsp) to this mixture and mix well. 
9. Take the dough (from step 1) and roll it as a thin layer on top of the board. The thickness of this rolled sheet should be less than that of a normal chapathi.
10. Once it is rolled take a knife and cut it in to squares or triangles like paste pieces. Then drop these thinly sliced pasta pieces in to the boiling dal mixture (form step 7)
11. Once you add all the pieces then cook the pasta for about 10 to 15 minutes. 

Enjoy while it is hot!!!!

Note: drop the pasta carefully in to the dal mixture as it might break. Also keep mixing the pasta in between until it is cooked so that it does not stick to the bottom of the pan.

Spiced mushrooms

This is one of the best recipes that I made using mushrooms. If you love spicy food then this recipe is totally for you. Very easy and requires few ingredients but very delicious. The recipe called for portobello mushrooms, but as I couldn't find them I used button mushrooms and the recipe tastes great.

Ingredients:

Button mushrooms - 6
Cloves powder - 1/3 tsp
Cinnamon powder - 1/2 tsp
Cardamom powder - 1/2 tsp
Salt - 2/3 tsp [or to taste]
Chili powder - 1/2 tsp [This is a bit spicy. Use 2/3 tsp paprika for mild dish]
Grated ginger - 2/3 tbsp
Lemon juice - 2 tsp
Oil - 1 and 1/2 tbsp

Preparation:

1. Wash the mushrooms and remove the stems. 
2. Slice them in to 1/2 inch think strips. 
3. In a bowl mix cloves powder, cinnamon powder, cardamom powder, salt, chili powder, grated ginger, lemon juice and oil together. 
4. Add the mushrooms mix is such a way that all the mushrooms are coated properly with the marinate. Mix carefully otherwise the mushrooms might break. 
5. Bake them in the oven at high for about 3 to 5 minutes. 

Enjoy with yogurt sauce!!!!

Note: Be careful while coating the mushrooms with the marinate as them might break. Also keep an eye while baking as the mushrooms might get burnt very easily.

Walnut rice pudding

I wanted to eat something sweet today and the first thing I found when I entered my kitchen was walnuts, so I decided to make this dish. Normally the desserts that I make are extremely sweet but this dish has its own speciality. It is mild and when you put it in your mouth, it just melts away. It some times tastes like there is coconut in the dish, but the recipe does not use any coconut. So, be prepared for surprises.

Ingredients:

Milk - 5 cup
Rice - 1/3 cup
Jaggery - 4 to 5 tbs
Green cardamom powder - 1/2 tsp
Walnuts - 3/4 cup

Preparation:

1. Soak the rice for about 1 hr and then blend it in to a past in a mixer. 
2. Bring the milk to a boil in a pan and once it starts boiling add the blended rice paste
3. Mix well and stir for about 5 to 10 mins. Once the mixture starts thickening then add the cardamom powder to it and mix well. 
4. Add the jaggery and mix well till it is melted completely. 
5. Remove it in to a separate bowl and let it cool for some time. The mixture thickens as it cools down. 

Enjoy!!!

Note: Keep stirring the milk mixture continuously so that it prevents the mixture from sticking to the bottom and getting burnt.

Indian 'Chai'

Many of my friends in Germany think that Indian Tee is just like any other Tee (e.g. green tee, jasmine tee etc) where you just dip some tee packets in hot water. I was actually surprised that a star hotel in Delhi (north of India) served me hot water with a tea bag in it when I ordered for 'chai'. Traditionally in India tee preparation takes its own time just like any other cooking and it also needs attention. One of my friends Daisy loves this tee and this recipe is for her.

Ingredients

Water - 2 cups
Mill - 1.25 cups
Cardamom - 2 pcs
Sugar - To your taste ( I like 6 to 7 tsp)
Indian tee powder - 5 tsp

Procedure

1. Add the water in to a bowl and add the tee powder.
2. Bring it to a boil. Make sure that the water is infused with the tee flavor. 
3. Add the milk and wait for it to come to a boil. One the milk starts boiling add the sugar and the Cardamom powder. 
4. Keep an eye on the tee as it might boil over and spill all over your stove. 

Enjoy with some biscuits on the side!!!

Note: You can also add 2 cloves along with the cardamom and it becomes Masala tee. The more your boil the tee with your milk the better it tastes

Aubergine (eggplant) Bhaji

This is a great snack and goes well with any sweet and spicy chutneys. I love to eat them with tamarind chutney (made by my grandma). If you cannot handle the spicy mirchi bajjis then this is a greta alternative.

Ingredients:

Eggplant (big size) - 1 

Basin powder (gram flour) - 1 cup 

rice flour (or you can use all purpose flour) - 2 tbs 

salt - to taste

baking powder - 1 tsp

Oil (for frying) - 4 to 5 cups  

Sweet chutney - used as a dip 

Preparation:

1. Wash the egg plant under water and pat it dry with a paper towel. 
2. Slice them in to 5 cms thick pieces.
3. Mix the gram flour, rice flour, 1/2 tsp salt, backing powder together. Add some water and mix it in to a thick paste like consistency. (make sure that it is not too liquidy, because if the batter is too loose it will absorb more water. 
4. Take the oil in the frying pan and switch on the heat. Drop a little amount of batter in to the hot oil to make sure it is ready. 
5. If the batter immediately floats on to the top of the oil, it means the oil is ready for frying. 
6. Dip one slice of eggplant in to the batter and then place it in to the oil.  
7. Let it fry till golden brown and remove it on to a paper towel so that the excess oil is absorbed on to the towel. Repeat the procedure for all the bhajis. 

Enjoy it with a chutney!!! 

Note: It is very important to have the bajjis when they are hot. So eat them when they are hot. Also be careful when you drop the battered bajjis in to the hot oil as it might spill on you.

Mirchi Bhaji

Back in India, the only dish that you can think of, when it is raining is hot and spicy mirchi Baji. The thought of having hot and spicy mirchi Baji, when it is cold and raining outside it self makes me very happy. I made them recently when my brother visited me from London, as he cannot get them there. This is probably one of the most easiest and best dish to make.

Ingredients:

Basin powder (gram flour) - 1 cup 

rice flour (or you can use all purpose flour) - 2 tbs 

salt - to taste

baking powder - 1 tsp

long green chillies (non spicy) - 5 to 6 

Oil (for frying) - 4 to 5 cups  

Onions - 1 large

chat masala - 1/2 tsp

lemon - 1/2 (large)

Procedure:

1. Wash the chillies under water and remove the seeds inside and keep them aside. (I like to keep the seeds as my family likes to eat spicy bajjis)
2. Chop the onion in to very thin pieces. Add the salt, lemon, chat masala to this chopped onion, mix well and keep it aside.
3. Mix the gram flour, rice flour, 1/2 tsp salt, backing powder together. Add some water and mix it in to a thick paste like consistency. (make sure that it is not too liquidy, because if the batter is too loose it will absorb more oil. 
4. Take the oil in the frying pan and switch on the heat. Drop a little amount of batter in to the hot oil to make sure it is ready. 
5. If the batter immediately floats on to the top of the oil, it means the oil is ready for frying. 
6. Dip the mirchi in to the batter and make sure it is coated on all side and place it in to the oil. 
7. Let the mirchi bajji fry till golden brown and remove it on to a paper towel so that the excess oil is absorbed on to the towel. Repeat the procedure for all the bajjis. 
8. After frying, slice open the center of the bajjis and then add the onion mixture (step 2) as shown in the figure. 

Enjoy!!! 

Note: It is very important to have the bajjis when they are hot. So eat them when they are hot. Also be careful when adding the battered bajjis in to the hot oil as it might spill on you.

Spaghetti aglio e olio

I first had this dish in Austria and became a huge fan of it. When I made it at home I made lot of changes and kept it as simple as possible. I just love the flavors of this dish. The dish usually has shrimp in it, but I make the vegetarian version - which is basically no shrimp :).  If you are a garlic lover and if you are looking for a simple, quick and easy recipe then this dish is for you.  

Ingredients

Olive oil - 4 tbsp
Green chillies paste (Indian origin) - 1 tsp  [I like 2 tsp - add it only if you think you can handle it]
Garlic - 8 to 10 cloves
Basil - 4 to 5 big stems
grated parmesan cheese - used as topping in the end.
Spagetti - use adequate amount for two persons.
Salt - to taste

Preparation:

1. Add about 2 liters of water to a vertical pan. Add 1/2 tsp salt and olive oil to this water and bring it to a boil.
2. Add the spaghetti to the boiling water and let is cook till it is done. [Dont let the spaghetti sit in water for too long as it might be over cooked and you definitely dont want to eat that]
3. In an other pan heat the olive oil and add the sliced garlic to it. After a few seconds add the chilli paste and let it cook, so the flavors can be infused in to the oil. 
4. Dont burn the garlic. Immediately add the cooked spaghetti and toss it till it is mixed with the flavored oil. 
5. Add salt and toss it again.
6. Add chopped basil and mix it well and switch off the stove.  
7. Serve it on to a plate and sprinkle freshly grated parmesan cheese.

Enjoy!!! 

Note: You can add the shrimp but cook is separately and make sure it is cooked well before you add it to the dish. Don't try to reduce the amount of olive oil as the dish might turn out dry if you do so. Olive oil is good fat so it does not harm to add a little more.  

Dosa with Masala palak and feta cheese

I love French crepes, especially with meat and cheese topping. So, I like my crepe more like an appetizer rather than like a dessert. When I was eating it I suddenly wanted to try this concept with the Indian flavors.  In India we make Dosa - which is made from rice and lentils. I tried to combine it with masala palak (which is basically Spinach puree cooked with rich masala flavors) and Feta cheese (which is my favorite cheese with a unique and slightly bitter flavor). I immediately liked it and had a similar opinion from my husband.

Ingredients 

Rice - 3 cups
Urad dal (lentils)  - 1 cup
Salt - 1/2 tsp
oil - 1/2 tsp per dosa
Masala palak - 2 to 3 tbs (depending on your taste) per dosa
Feta cheese - 50 gms for 4 dosas

Preparation

1. Soak rice and Urad dal separately in water for about 6 hours. 
2. Throw away the water and blend them to a fine consistency. It is important to remember not to add a lot of water while blending. The final batter should be smooth but not liquid. After blending leave the batter outside for about 2 to 3 hrs for the batter to rise. 
3. I use this batter for approximately 3 days. So scoop out the amount that you need and put the remaining back in the refrigerator. 
4. Add very little water to loosen up the batter a bit and add the salt and mix well. 
5. Heat the pan nice and hot and pour the adequate amount [1 big spatula should do, also depends on the size of your pan] of the loosened batter on to the pan. Spread it out evenly on to the pan [ about 2 to 3 cms thick) with the spatula. 
6. Let it cook on the bottom side first and then turn it to the other side. Once you see that the dosa is done you can remove it from the pan and spread it on the place. Normally in India, we fold the dosa in to half after it is done, but for my dosa I will plate it with out folding.  So that I can conveniently use my topping.
7. After the dosa is plated apply about 2 to 3 tbs of masala palak [the recipe for which you can find on my blog] on top of it and spread out evenly. 
8. Add a few pieces of thinly sliced feta cheese on top. [It is one of my favorite, but watch out if you are not a fan of it. It is possible to replace Feta cheese with Paneer - which is Indian cottage cheese, although I hight recommend to try it with Feta.]
9. Place these dosas along with the toppings on the baking sheet and bake them for a couple of mins in the oven at 180 C. [you have to keep an eye on this, as the Dosa gets burnt easily]

Enjoy!!!!!

Note: Dont follow step 9 if you have too much palak on the dosa as it might make the dosa soggy and difficult not only to eat but also to plate it. The reason why I bake these dosas is because this process softens the feta cheese a little bit and it tastes even better,  you dont have to do it when you are using paneer.

Colorful Flavors!!

Finally!!! I am so excited to start another cooking blog. This is my second blog and I am more than happy to  share my cooking recipes and experiences. To start off with a little information about my self, I am Anusha. I live in beautiful city called Saarbruecken in Germany. I have done my MBA. I am originally from India. As a kid I never cooked back in India, but after I moved to Germany along with my husband I sort of started cooking slowly and eventually realized my passion for cooking. I sometime find myself cooking at even 2 or 3 in the night. For me cooking is the best technique to release stress.

I changed the name of my blog to "Colorful flavors" as it is short and cute. Also, in the south of India and we cook a lot of spicy food which is very colorful. I also believe that food which often looks beautiful also tastes beautiful. First reason to create this blog - I can browse these recipes at any corner of the world as they are on web. No need to carry any more books or related gadgets. Second reason - Could help some people who are looking for tasty Indian food.

It might be a little funny to know the story behind why I wanted to start this blog. I got an SLR camera as a gift from my hubby on my 26th birthday. I totally loved and and stared taking picture of everything I like, particularly my cat and the food that I made. When I started looking playing back the pictures I thought that it would be a good idea to upload them on the internet and also to post the recipes so that I can share them with my family. My mom especially is so proud that I am able to cook good food, given that I had no experience in the past. My friends often liked what I made and this is a good opportunity for me to share my food recipes.

I will try to cook different types of recipes from different countries.  So far I have tried various cuisines which include Indian, French, Italian, Thai, Chinese and so on. I am still learning and will probably keep learning more and more interesting recipes.