Monthly Archives: December 2015

Grilled Cauliflower Veggie Panini

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A cold wintry day in my part of the world today!! This morning took me by surprise..I had not watched the weather so I did not know it was going to snow!! But what is Christmas without the snow!! Christmas ain’t any fun when its not white! Here’s how it looks now in my backyard 🙂

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So a cold wintry day such as this calls for something hot!! How about these yummy delicious Grilled Cauliflower Paninis..so easy and delicious.. this came about when I got a recipe idea from an instagram friend @kalpanasareesh. I had some leftover cauliflower potato rassa/curry that i transformed into a grilled cauliflower stuffing for this recipe. This was a couple of weeks back and it was a super hit at home, so this time I made it again from scratch with making the cauliflower and then grilling it!

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You will need:
For the Cauliflower/Potato Rassa:
1/2 head Cauliflower – Break into tiny florets and wash thoroughly in hot water
1 large Potato – Peel, wash and cube
1 Small onion – Peel, wash and chop fine
1 Medium Tomato – Wash and chop into cubes
1 Green chilli – Chop fine
2 pods garlic – Peel and mash
1 small piece Ginger – Peel and grate
Dry Powders:
1 tsp Dhaniya Powder
1/2 tsp Curry powder or Red chilli powder
1 tsp Pav Bhaji masala/Chole masala (whatever is handy)
Salt to taste
Oil and cumin seeds for seasoning

Method for Rassa:
In a pan, heat the oil. Add the cumin seeds. Then add the onions, green chillies, ginger and garlic and saute for about 3 minutes. Add chopped tomatoes (you can alternatively puree the tomato), salt and saute until tomatoes are mushy. Add the dry powders and fry for a minute. Then add the chopped cauliflower and potatoes. Add more salt if needed, 1/2 cup water, cover and cook until almost dry. Allow this rassa to cool. The best part is you can use any leftover cauliflower sabji for this recipe.
Spread this cauliflower potato rassa in a baking dish or cookie tray and grill in the oven for about 15 minutes at 350 degree F. If you cannot grill in the oven you can even roast until slightly charred in the pan itself. I love the grilled taste.

To Assemble the Paninis:
You will need:
Bread of choice – I have used French Baguette
Green chutney (optional) – Recipe here
Sliced cucumbers
Sliced Bell Pepper/Capsicum
Sliced/Chopped Onions
Sliced/Chopped Tomatoes
Chopped cilantro/Coriander leaves
Grated Cheese (I have used grated Havarti cheese, you can use whatever is available)

1. Slice the bread in half. Spread green chutney on the insides/optional you can spread butter.
2. Layer with cucumbers, bell pepper slices, tomatoes.
3. Spoon the grilled cauliflower potato mixture on the slice.
4. Top with chopped onions and more tomatoes. Sprinkle some chopped cilantro.
5. Sprinkle grated cheese. You may even add some mayo if you like.
6. Cover with the other half.
7. Grill in a panini press or on a hot griddle. If grilling on a hot tava/griddle, you can press with a large plate on top until well pressed. Use butter if you want for grilling.
8. Serve hot!!

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Hope you enjoyed this wholesome, delicious hot Cauliflower paninis!!

Merry Christmas and Happy Holidays!!

Chennai Chipotle and Chef Yogi

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On my blog today, I would like to make a special introduction to Chef Yogi. Chef Yogi is a passionate cook who whips up these innovative dishes in a jiffy!! Chef Yogi wanted me to keep him anonymous, so I gave him a pseudo name, but due credits should go where they are deserved 🙂 A long time friend and connoisseur of good food, Chef Yogi  dishes out yummy scrumptious meals for his family and friends on a regular basis. After much begging on my part :-), Chef has agreed to be a regular contributor on my blog here! So Yay!! Please join me in welcoming Chef Yogi’s first post!!

Today in the Masalamagic kitchen, he is sharing his famous “Chennai Chipotle” recipe..Easy to put together and delicious, he says that this recipe is “A Mexican Dish with a twist”!!

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You will need:
Guacamole,
Black Beans,
Diced Tomatoes,
Cilantro,
Green Chilies (or Jalapeño),
Basmati Rice,
Grilled Veggies (used frozen stir fry veggies from Costco),
Chilli powder
Mexican seasoning,
garlic salt,
Sour Cream (or Home made Yogurt).

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Chopping:
Finely dice Tomatoes and green chillies. Cut veggies if you use fresh ones.

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Grilling:
Takes about 20 Min – 30 Min depending on the oven and amount of veggies.

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Cooking:
Cook Basmati Rice add finely chopped cilantro and squeeze fresh lemon to taste. Microwave the Black beans, Corn for 2 min.

Preparing the Cilantro rice:
Add finely chopped cilantro and some lemon juice to the rice. Add salt if you like but it is not necessary. Mix well.

In his own words “The good part about this dish is no mess and quick to prepare. The time consuming activity here is the grilling and cooking the rice. This can be done in parallel and with minimal attention. During that time cut the tomatoes, onions and green chilies. Microwave the corn and black beans for 2 min each. Add seasoning to the veggies (I like garlic salt and chill powder). You can also add Mexican seasoning.”

Serving:
BURRITO BOWL!
Two scoops of cilantro rice, add cooked black beans, corn and veggies. Top it with Guacamole, Salsa, and Sour cream. If you like lemon, add that to the salsa. Blue corn chips would be another great addition, if you like it crunchy.

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Enjoy a scrumptious Chennai Chipotle Burrito Bowl by Chef Yogi!!

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Thanks for stopping by.

Chitranna

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“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Chitranna with Dill (Sabassige Soppu Chitranna)

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You will need:
1 cup cooked rice
1 cup Fresh Dill Leaves – Remove all stalk, wash and chop fine
1 Medium Onion – Chop fine
4 Green Chillies – Slit lengthwise
a few curry leaves
1 tbsp Grated coconut
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
Juice of 1/2 a lime
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

6. Serve hot.DSC_0040-001

Tomato Chitranna

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You will need:
1 cup cooked rice
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into fine cubes
4 Green Chillies – Slit lengthwise
a few curry leaves
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

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4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.DSC_0619

Thanks for stopping by 🙂