Grubs Club

Quick Pizza - Quick fix in microwave!

(Prepared by my husband for a lazy weekend dinner!)

INGREDIENTS:

1) Pizza Base (bought from market)

2) Tomato Sauce

3) Cheese Spread

4) Pizza Cheese/ Processed Cheese

5) Tomato

6) Onion

7) Capsicum

Chicken Salami or Paneer Cubes

9) Salt

10) Oregano for Seasoning

11) Little oil

PREPARATION:

1) Take the pizza base and spread the cheese spread on it

2) Put a thick layer of tomato sauce on this and spread out evenly

3) Chop the onion, tomato and capusicum into medium pieces and put on top of this

4) Shallow fry the salamy or paneer in oil till golden brown, cut into small pieces and add to the topping

5) Grate the piza cheese on top so as to cover the topping completely

6) Sprinkle salt and oregano seasoning on top (can add chilli flakes for the spice lovers)

7) Grill in microwave for 5 minutes

Cut into pizza slices and serve hot!

TIPS - Add little butter on the pizza to get a even better flavour (considering you are not on a diet

Kachori Bun

(It was experimental, but very tasty)

INGREDIENTS:

1) Flour - 2 cups

2) Egg - 1

3) Cream - 2 tablespoons

4) Sugar - 2 tablespoons

5) Salt - 2 teaspoons

6) Baking Powder - 2 teaspoons

7) Milk - as required

Oil - to deep fry

9) Any stuffing

PREPARATION:

1) Mix the flor, egg, cream, sugar,salt and baking powder and knead into soft dough using milk when required.

2) Make round pancake like structures using hand

3) Put stufifng inside it and seal the mouth

4) Fry in oil on low flame till the outside becomes golden brown as in the picture.

5) Serve Hot!

STUFFING:

To make the stuffing use any left overs, for example left over vegetable preparations,

or chicken preparations.

Also can use gram flour stuffing, or green peas stuffing.

Easy Chilli Fish

INGREDIENTS:

1)  Boneless fish - 250 grams

2)  Cornflour - 1/2 cup

3)  Flour - 1/2 cup

4)  Egg - 1

5)  Salt - 2 teaspoons

6)  Green chillies - 4

7)  Ginger Paste - 2 teaspoon

  Garlic paste - 1 teaspoon

9)  Tomato  - 3 large

10)Capsicum - 1 large

11)Onion - 2 large

12)Vinegar - 4 tablespoons

13)Tomato Sauce - 3 tablespoons

14)Soya Sauce - 1 tablespoons

15)Sugar - 1 teaspoon

16)Water

17)Oil - 1/2 cup

PREPARATION:

1) Cut the fish into small cubes.

2) Mix the cornflour, flour, 1 teaspoon salt, 2 teaspoons vinegar in a bowl.

3) Break the egg and mix into this, and add water to make a medium consistency.

4) Put the fish cubes into this mixture and let them marinate for 1 hour.

5) Heat oil in a pan and deep fry the fish coated with this mixture, till the pieces are golden brown.  Do not fry all of them at once, fry a few at a time.

6) Cut the onion into medium sized pieces and fry in oil till golden brown.

7) Chop the tomato very finely and add to the frying onions.

Add the tomato sauce, soya sauce 1 teaspoon salt, 2 teaspoon vinegar and 1 teaspoon sugar to this and fry well for 2 minutes.

9) Now add the capsicum and the fried pieces of fish.  On high heat, fry this, while continuously stirring for 2 minutes.

10) Serve hot as starter or as any side dish!

Malpua - Authentic Bengali Fried Sweet

INGREDIENTS:

1) Sooji/Samolina/Farina - 1 cup

2) Flour/Maida - 1 cup

3) Sugar - 1/2 cup

4) Salt - 1 pinch

5) Milk - 1/2 cup

6) Oil - 1 cup (to shallow fry)

PREPARATION:

1) Mix the Sooji, Flour, Sugar, Salt and Milk in a bowl, and leave it covered for an hour - this allows the sugar to melt and also the sooji to soak in the liquid, so that it expands

2) The consistency of the mixture should not be very thin or very thick, you can add water to make it thinner, if it is very thick, or add flour to increase the consistency

3) Heat the oil in the pan to medium heat

4) Take large spoon full of the mixture and fry in the oil on medium flame, till golden brown.

5) Fry both sides well till golden brown in color

6) Cool the sweets before serving

FACTS: This is a very traditional Bengali Sweet which is usually prepared in the month of January, when they have their festival called "Sankranti"

Bread Pakoda

INGREDIENTS:

1)  Sliced Bread - 1 small loaf

2)  Potato - 2 large

3)  Ginger Paste - 2 teaspoons

4)  Black Pepper - 1 teaspoon

5)  Onion - 1 large

6)  Salt - 2 teaspoons

7)  Sugar - 1/2 teaspoon

  CornFlower - 2 tablespoons

  Water

9)  Oil - to deep fry

PREPARATION:

1) Boil and peel the potatoes and mash them

2) Add the salt, ginger paste,sugar and black pepper

3) Chop the onion and add to the mixture

4) Take the slices of the bread and soak in water for 2 minutes

5)  Now crush the soaked breads into the mixture and mix everything together

6) Add the cornflower into the mixture

7) Now make small flat patties with the mash and deep fry on medium flame, till both sides are brown

Serve hot with tomato ketchup

TIPS: Use paper napkin to drain out the extra oil before serving!

Onion Pakoda

INGREDIENTS:

1) Onion - 1

2) Besan / Chick Peas Flour - 1 cup

3) Salt - 1 teaspoon

4) Green Chillies  -2/3

5) Coriander Leaves - a handful

6) Sugar - a pinch

7) Oil - to deep fry

PREPARATION:

1) Mix all the ingredients in a bowl

2) Add water so that the mixture sticks together

3) Heat the oil in a wok

4) Take small amounts of the mixture and fry in the hot oil, can fry 4 or 5 at a time

5) Serve hot!

TIPS: Serve with any Drink

Kaju Chicken (Chicken cooked in Cashew Gravy)

INGREDIENTS:

Chicken - 250 gms

Cashews - handful

Ginger Paste - 1 tablespoon

Garlic Paste - 1 tablespoon

Onion - 1 large

Cumin (Jeera) Powder - 2 teaspoons

Salt - 2 teaspoons

Sugar - 1 pinch

Tomato Sauce - 1 tablespoon

Sahi Garam Masala - 2 teaspoons

Yogurt or Curd - 2 tablespoons

Khas khas or poppy seeds - 1 teaspoon

Oil - 4 tablespoons

Milk - 1/4th cup

PREPARATION:

1) Mix the yogurt with the cumin ginger paste, garlic paste and salt

2) Marinate the chicken in this mixture for an hour

3) Heat the oil

4) Chop the onions and fry till golden in color

5) Now add to it the marinated chicken and fry all the spices for 5 minutes

6) Grate the cashews and khas khas together and add this grated mixture to the chicken and mix well

7) Add the tomato sauce and mix this in as well, let it cook for 3 minutes

Add the milk and some water

9) Now put a lid on the pan and let it cook for 10 to 15 minutes

10) Finally add the garam masala on top and mix once and take off the flame

TIPS: Serve with roti, paratha or rice~!!!

Baked Papaya by member Charles Thompson

This dish can be eaten alone or can be served with pork or fish dishes like pork chops, roast pork, or a sturdy fish like Mahi Mahi, red snapper, etc.  A full-bodied white wine like a Chardonnay is a good choice for a wine.
If you want more than 2 papayas make sure to double, quadruple, etc. ingredients.

INGREDIENTS
2 papyas; if green when purchased allow to ripen 1-2 days to a green-yellow color.  Soft to the touch.
1/4 cup fine bread stuffing
1/4 cup parmesan cheese – I used Parmigiano Reggiano
1 cup onion, finely diced
1 tomato, skinned & chopped
2 tbsps. butter
Salt & pepper

PREPARATION:
1) Preheat the oven to 400 degrees.
2) Mix the stuffing and parmesan cheese together in a bowl and set aside.  

3) Cut papayas in half length-wise, remove and throw away black seeds.  

4) Dig the meat out of each half with a spoon leaving the remaining shell intact for refilling later, chop the meat coarsely then set aside.  

5) Skin and chop the tomato and set aside.  

6) Finely dice the onion.
7) Heat the butter in a skillet until it bubbles then add the onions and cook until clear not brown.  

Add the papaya meat.  Add the tomato.  Stir the whole mixture together.  

9) Season with salt and pepper.  

10) Cook over medium heat, stirring gently from time to time.  

11) When mixture is thick, after several minutes, turn off the fire.
12) Place the papaya shells in a casserole dish in a half-inch of water so they won’t burn.  

13) Spoon the cooked mixture into the shells evenly.

14) Top each off with the bread crumb-parmesan mixture.  Dot each with butter.
15) Bake in the oven for 30 minutes or until the tops are brown.

Maacher Jhal (Bengali Preparation of fish in mustard sauce)

INGREDIENTS:

Fish - 5 medium sized pieces

Onion - 1 large

Ginger Paste - 1 tablespoon

Mustard Oil - 6 tablespoons

Mustard Paste - 3 tablespoons

Khas khas (Poppy Seed) Paste - 2 tablespoons

Green Chillis - 2 or 3

Salt - 1+2 teaspoons

Red chilli powder - 1 teaspoon

Turmeric (Haldi) Powder - 1+2 teaspoons

PREPARATION:

1) Mix 1 teaspoon turmeric powder 1 teaspoon red chilli and 1 teaspoon salt

2) Coat the fish pieces with this mixture of spices

3) In a pan take the oil and first heat the oil for 3 minutes

4) Fry the fish pieces in this oil, till they become reddish in color

5) Take the fishes out of the oil

6) In the same oil fry the chopped onion and ginger paste, till they become golden in color

7) Add the chopped green chillies and the mustard and khas khas paste and 2 teaspoons turmeric powder

Add water and boil for 2 minutes till all the spices come together

9) Add to the sauce the fried fish pieces and cook for 5 minutes.

TIPS: Serve hot with rice

If you have to prepare the mustard and khas khas paste, soak overnight or for around 3 hours before grating, to get even paste.

Golden Pancakes

INGREDIENTS:

Flour - 1 cup

Oil / Butter - 2 tablespoons

Sugar - 5 tablespoons or to taste

Salt - 1 pinch

Egg - 1

Milk - 1 cup

Baking powder - 2 teaspoon

Vanilla Essence - 1 teaspoon

PREPARATION:

1) Take everything into a bowl

2) Mix all the ingredients well

3) Beat till smooth and even

4) On a griddle, put 2 tablespoons of the mixture and create a roundish shape by rotating it

5) When bubbles appear on the top, and the bottom become golden in color, flip over the pancake and leave to cook for 1 minute

6) Serve hot with honey or chocolate syrup

TIPS: If you do not eat egg, replace it with cream