SuperChef Chennai - Title Winning Recipe

Im very happy to say that I am still basking in the glory of winning the SuperChef Chennai Title under the Appetizer Category. I made Zucchini Jalapeno Cheese Balls with Red Pepper Filling on a bed of Capsicum  salad served with a mint dip. I have been asked for this recipe again and again by many people. so here I go.

Ingredients

Zucchini - 1 cut into small pieces

Jalapeno - 2 small pieces ( pickled)

Parmesan cheese - 1 cup shredded

Cheddar cheese - 1 cup shredded

Fresh herbs - parsley and basil

Powdered pepper - 1 tsp

Red Pepper - 1 cup cut into cubes

Tomato - 1/2 cup

Bread Crumbs - 2 cups

Maida flour - 1 cup

Corn flour - 1 cup

Method

Saute Zucchini using a little oil 

Saute Red pepper cubes and set aside 

Saute the tomato along with some fresh herbs and keep it aside

Make bread crumbs , by blending bread in a blender

Cut Jalapeno into very small pieces.

Make sure you do not overdo Jalapeno as the flavor should not be predominate in the dish

In a wide bowl add the shredded cheeses.

Followed by zucchini and jalapeno

Add some fresh herbs and bind them together

Blend the red pepper and tomato into a smooth paste

Make a smooth batter with Maida and Corn flour

Make small balls with the cheese mixture

Make a dent in the middle and place some of the red pepper and tomato mixture

The idea is that, when the cheese ball is cut into two halves, the center part should be red in color while the outer circle should be white in color

Close the ball and roll it over plain Maida flour

Now dip this in the Maida , corn flour batter

Roll it over the bread crumbs and set it aside

Heat oil in a wide skillet 

When the oil is hot enough drop each of the balls one by one 

Deep fry till its golden brown

Remove on a tissue paper and set aside. 

Serve it on a bed of Capsicum Salad and along with a mint dip

Mint Dip

Blend the following to a smooth paste

1/2 cup Coriander leaves

1/2 cup Mint Leaves

 1 pod of garlic,

 2 tsp of Lemon Juice

1 tsp of Mayonnaise 

Salt to taste

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Saute zucchini and red pepper

Make bread crumbs using french bread

Ensure that the oil is hot enough. Just a few seconds is enough for the Cheese balls to be done

Decorate it with Black Olives in a tooth pick. 

Zucchini Jalapeno Cheese Balls on a bed of Capsicum Salad with a minty dip

Now isn't it a treat for the eyes?

Garden Fresh Veggie Salad

Salads are always super filling and leaves you with a light tummy. People who know me very well, will know the love I have for Salads and Soups ( not the resto ) . I had this salad once in some restaurant , and wanted to recreate it at home. My regular vegetable vendor, who knows my interest in cooking, send home yellow, red and green capsicums without even me asking for it. How sweet of her. Her gesture made me very happy for the fact that thoughtfulness comes from all quarters. 

I whipped up this easy breezy salad to office today. 

Ingredients

Red, Yellow and Green Capsicum - 1/2 each cut into julienne

Onion - 1/2 cut into julienne

Tomato - 1 cut into julienne 

Olive oil - 1 tbsp

Lime juice - 2 tsp

Salt and White Pepper powder to taste

Method 

In a salad mixing bowl, take olive oil, Lime juice, white pepper powder, and  salt

Whisk well

Add the cut veggies and toss 

Ensure that the veggies are coated with the salad dressing 

I vote it to be the most colorful salad. Its a feast to the eyes and tummy.

Tofu Burji

Day 6 of Blogging Marathon and it is Tofu Burji that I am gonna serve you people. This is one of the simplest dishes that I have ever made in my kitchen.

My interest to make food vegan has been ever increasing, from the day I mailed Srivalli about my choice of theme. I am forever thinking of making vegan dishes out of non vegan dishes. There are many other dishes which I will be trying, after this marathon. So do watch this space for more vegan dishes. A big thanks to Valli for making me think in these lines.

Ingredients:

Tofu - scrambled 1 cup
Capsicum - finely chopped 1 cup
Onion - finely chopped 1 cup
Cumin seeds to saute
Salt to taste
Oil - 2 tsp

Method:


Heat oil in a heavy bottomed wok
When the oil is hot add the cumin seeds
As they sputter , add the chopped capsicum and onion
Saute till they are half done
The crispiness of the vegetables should be maintained
Add salt to your taste
Now add the scrambled tofu and mix well
A lot of variations can be done to this simple dish.
Veggies can be added, red chili powder can be used.
Ground pepper can be used
Your imagination can be used to the maximum to make this dish
I kept is simple, as I love capsicum in my food a lot.

Check out what my fellow marathoners are cooking here  

Day 4 - Blogging Marathon - Capsicum Egg Burji

The dishes that I am posting for this marathon are the ones that were made for my nieces. This marathon is dedicated to my nieces K & T. Love you girls and missing you. Wanna make your favourite dishes again for you. Hope you are visiting us in the near future.
They like egg scramble just like that without any salt or pepper. I made it a couple of times for them. As soon they ate hot scarmble they asked me if it was cheese. This dish is an inspiration from that , as in how you can add veggies to the daily diet of kids using this dish

All that goes into this dish

• Eggs - 2 beaten well with a pinch of salt
• Onion - 1 chopped
• Capsicum - 1 chopped
• Pepper powder - to taste
• Salt to taste
• Oil - 2 tsps

How do you make this Egg Burji

• Break the eggs in a bowl and whisk them with a little salt
• In a wok add a little oil
• When the oil is hot add the chopped onions followed by capscicum
• Saute them a little
• Make sure the crunchiness of capsicum and onion is retained
• Adjust salt and pepper to the kids taste
• When it is done add the beaten egg and mix well
• Slowdown the flame and keep stirring carefully till the eggs are done
• Serve hot with bread toast or just like that

Note : You can add any veggies to the egg as long as it is like by your kid. This can also be used as an excellent filling for sandwiches

Ok, Im a little early to visit my fellow runners kitchens, so what lets go... come along ..

• 30 Minutes Meals:Priya Mahadavan, Pavani
• Seven Days of Salad: lla, Divya Vikram
• For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
• Kids Friendly: Vatsala, Jay
• Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,.