Spanish Tortilla (Omelette)

Whenever I thought of making a simple omelette for my breakfast, I always wanted to try out the Spanish version of it but never made for the simple reason that it is super rich & heavy. But last weekend, I just couldn't resist & committed this sin. But my tummy was at peace. Ah! Tortilla! Sabroso!

"Spanish Tortilla" is one of the popular Tapas dish in a Spanish cuisine. You should not miss out on this one. This Potato & onion filled thick omelette wedges complete any tapas combination. "Tortilla" in Spanish means "Little Cakes" & this sure looks & tastes like one. You can make these delicious rich tortillas and pack them up in your kids lunch boxes or can even serve as an appetizer at any evening parties. Hot or Cold....Spanish Tortillas can be relished however you want. Yeah...but you need to put aside your guilt for the time being...Remember...I serve you food with love & calories...... ;)

Ingredients:

• 5 large eggs
• 1 large potato
• 1 big onion
• 3 & 1/2 tbsp olive oil
• salt & pepper to season

Method:

1. Firstly, use a light weight frying pan (preferably non stick) to make this omelette, as you need to invert the pan at one stage. Also the diameter of the pan should be an ideal 20 cm and not more in order to make thick wedges of the omelette.
2. Finely slice the onion and keep aside. Peel and slice the potato into thin rounds or squares.
3. Heat 3 tbsp of olive oil in the non stick pan. When the oil is very hot, add the sliced onions and cut potatoes. Turn the heat to medium and let the onion and potato become tender and not brown. Season them with some salt & pepper.You need to stir frequently and stew them in oil.
4. Meanwhile, beat the eggs in a bowl with a fork and keep aside. Season the eggs with salt & pepper.
5. Transfer the cooked potatoes & onion along with the oil to the beaten eggs. Stir well.
6. Heat the pan again & pour half tablespoon of oil to it.
7. Turn the heat to the lowest & pour the egg mixture to the pan. Spread the potatoes and onions throughout the pan with a spoon. Cook the omelette on low fire for 15 minutes till all the liquid is set and you think its ok to flip.
8. Take a plate and cover the frying pan with it. Now invert the pan so that the omelette is on the plate.
9. Take a wide spatula and slide the egg back into the pan in order to cook on the other side. Cook for another 2-3 minutes & switch of the heat. Leave the omelette to rest and then remove it from the pan.
10. Cut the omelette into wedges & serve them hot or cold.

Mushroom Xacuti

I bring you another popular dish from Goa after "Prawn Balchao". Its the famous "Xacuti" Curry. Xacuti is pronounced as Sha-koo-ty and its origin is from Portugal. As I have mentioned earlier that Goan cuisine is largely influenced by the Portuguese Culinary basics, so you can expect lots and lots of flavourful spices in any of the Goan curries.

"Xacuti" masala is prepared by dry roasting all the popular whole spices with grated fresh coconut and combining it with a tang of tamarind juice. You can add chicken, lamb, mutton, seafood or even paneer to this masala and make a delicious Goan Curry. Here I have used mushrooms in my Xacuti Curry to please both vegetarians & non-vegetarians. :)

Ingredients:

• 8 whole cloves
• 10 whole black peppercorns
• 1/4 tsp ajwain (carom seeds)
• 1/2 tsp saunf (fennel seeds)
• 1/2 tsp jeera (cumin seeds)
• 2 tbsp coriander seeds
• 1 cinnamon stick
• 2 star anise
• 4 dried red chillies
• 1/2 tsp grated nutmeg (powder)
• 1 tbsp poppy seeds
• 1 cup grated fresh coconut
• 5 cloves of garlic
• 3 tbsp oil
• 2 big red onions (finely chopped)
• 30 - 40 button mushrooms (quartered)
• lemon sized tamarind
• salt to taste

Method:

1. Soak the tamarind in 1 cup of lukewarm water.
2. Dry roast the cloves, peppercorns, ajwain, fennel, cumin, coriander, cinnamon, star anise, chillies, nutmeg powder & poppy seeds in a non stick wok or kadai. Roast until fragrant.
3. Now add the coconut & ry roast again for 3-4 minutes until it is lightly browned.
4. Let it cool & then grind it to a wet fine paste by adding 1 cup of water along with the garlic.
5. Heat oil in the kadai & add the chopped onions & saute till golden brown. Now add the mushrooms & salt at this stage. Saute for 2-3 minutes.
6. Now add the ground paste to it along with 1 cup of water.
7. Remove the tamarind pulp & pour the tamarind juice to the gravy and allow it to simmer for 5-8 minutes more.
8. Serve hot with Chapathis, pav, bun or even rice.

Italian Chicken Parcels

I have got something special for the pasta lovers this time . With this recipe, turn your simple pasta dish to a delicious Italian "Fine Food". Steamed Chicken parcels are super easy to make and in no time too. Steaming allows you to cook without fat & these little foil parcels retain all the natural juices of the chicken. So cook up some delicious Italian Chicken parcels and bring your routine simple cooking to restaurant standards.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 2 tbsp hazelnuts
• 2 garlic cloves
• 250 gm pasta (any shape, penne or fusilli preferable) (I have used whole wheat pasta, which is a much healthier option)
• 2 tomatoes (can use sun dried tomatoes also) (chopped)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 10 olives (pitted, green or black)
• salt & pepper to season

Method:

1. Place the chicken breasts between pieces of cling film & eat with a rolling pin to flatten evenly.
2. Blend the basil leaves, hazelnuts, garlic with some salt & pepper until coarsely chopped.
3. Spread the basil -nut mixture over the flattened chicken breasts & roll up from one short end to enclose the filling.
4. Wrap the chicken roll tightly in another fresh cling film or aluminium foil so that they retain their shape.
5. Cook the pasta as per its instructions in the packet (in salted, boiling water). Place the chicken parcels in a colander or steamer basket and put it over the boiling pasta pan. You can even steam the chicken separately. Cover with a lid and steam for 10 minutes.
6. You will notice that the chicken cooks very quickly & the meat turns white.
7. Drain the pasta & coat them with lemon juice & olive oil. Add the chopped tomatoes, olives & season it with salt & pepper.
8. Take out the chicken parcels and pierce with a skewer to make sure the juices run clear & the meat is fully cooked & not pink. Slice the chicken.
9. Arrange the chicken pieces over the pasta. Garnish with some fresh sprigs of basil.

Spinach & Orange Salad

This is a refreshing and very nutritious salad. Add the dressing just before serving so that the leaves do not become soggy. The total calories are only 130 and its absolutely healthy and filling. I saw this recipe in a food magazine & thought to share it with all of you. :)

Ingredients:

• 250 gm spinach leaves
• 2 oranges
• 1/2 red onion

1. Wash the spinach leaves & dry them thoroughly on a kitchen paper. Remove any tough stalks and tear the larger leaves into half.
2. Peel the orange and carefully slice between the membrane of the orange to remove the segments. Reserve any juices for the salad dressing.
3. Finely chop the onion.
4. Mix together the spinach, orange segments & arrange in a serving dish. Scatter the chopped onions over it.

SALAD DRESSING:

Ingredients:

• 3 tbsp extra virgin olive oil
• 2 tbsp squeezed orange juice
• 2 tsp lemon juice
• 1 tsp honey
• 1/2 tsp mustard seeds
• salt & pepper to season

Whisk together the above ingredients together in a small bowl. Pour the dressing over the salad just before serving. Toss the salad well to coat the leaves with the dressing.