Adjaruli Khachapuri | Georgian Cheesy Flatbread

This is the first time that I get a chance to be a part of a challenge created by a food bloggers group on facebook. The members were assigned a common blog from where we can select any recipe of our choice and post it. And the blog happens to be Chefindisguise by a very hardworking and talented blogger Sawsan, orthodontist by profession with a strong passion for food. What I like about her and her blog is her simplicity in presenting the food and her stunning skills in food photography. Each recipe on her blog is a piece of art in itself, they all look fresh, crisp and full of life. After short listing loads of them, I decided to try Adjaruli Khachapuri which is a baked cheesy flat bread.

Adjaruli Khachapuri is part of Georgian cuisine and very similar to Turkish as well. This recipe resembles my previous post called Turkish Pide. Here I have prepared using cheese and zatar.

Ingredients:

• 1 1/2 cup plain flour ( + 1/2 cup more if needed)
• 1 tsp instant yeast
• 1/2 sugar
• 1 tsp salt
• 2/3 cup warm milk
• 1 egg
• 1 tsp white vinegar
• 1 tbsp olive oil
• 1 cup shredded feta cheese
• 1 cup grated mozzarella cheese

For the topping:

• Sliced tomatoes
• sliced olives
• Chopped mint leaves
• Dried basil or dried oregano
• Melted butter to brush over the bread

Method:

1. Combine yeast, sugar and 2/3 cup warm milk (not too hot or too cold) in a bowl and set aside till the yeast turns frothy or for about 10 minutes. 
2. In a stand mixer bowl attached with a dough hook - add plain flour, salt, oil and yeast mixture. Knead the mixture for about 5 to 10 minutes or until you get a smooth dough. You might require extra 1/2 cup plain flour. (you can also mix and knead the dough with hands)
3. Transfer to a lightly greased bowl, cover and set aside in a warm place until the dough doubles in size. (for 1 hour or less)
4. Preheat the oven to 250 degrees C.
5. Divide the dough into 4 parts and roll each part into a rectangle shape. Place the rolled rectangle sheets on a greased baking sheet.
6. Tightly roll the sides bringing them towards the center and forming a boat shape with the ends joined to each other.
7. Apply melted butter on the rolled sides with help of a brush or spoon.
8. Fill the boat shaped rolled out dough with desired amount of both the cheese and top with tomatoes, olives and mint leaves.
9. Finally drizzle them with dried herbs and olive oil.
10. Place the baking tray in the center of the oven and bake for 10 to 15 minutes or till the cheese melts and sides turn golden brown.
11. Serve hot.

Note: The other flatbread in the picture is stuffed with zatar, jalapenos and tomato.

An InLinkz Link-up

Grilled Cheese Sandwich

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Ingredients:

• 1 cup grated cheddar cheese
• 1 small onion finely chopped
• 1 tomato finely chopped
• 1 small capsicum finely chopped
• 1/4 cup finely chopped spring onion
• Green chilies chopped
• 2 tbsp chili sauce
• Mayonnaise as required
• Butter as required
• 6 bread slices

Method:

1. In a bowl combine together cheese, onion, tomato, capsicum, spring onion, green chilies and chili sauce. Mix well and set aside.
2. Spread some mayonnaise on each slice of the bread.
3. Spread the cheese mixture on a slice of the bread and place the other slice on top to complete the sandwich.
4. Apply some butter on the slices from outside and keep it on a hot grill pan or any non stick pan.
5. Toast the sandwich on both sides till crispy and serve hot.

Variations:

You can also add ingredients like boiled and shredded chicken, boiled and chopped egg, or any of your favorite vegetables. 

Banana Buns

Again I have come up with yet another Mangalorean speciality. You will find this dish on every menu card in a Mangalorean Restaurants which is normally served as breakfast.

The secret to this recipe is the extra ripeness of the bananas. If you want good results, then you need to set aside 2 or 3 large size bananas aside till they go black from outside and still firm and sweet from inside. But only disadvantage of this dish is, that it is deep fried. But there is no harm if you get to indulge in such a thing once in a while.

There are other recipes for over ripe bananas which are not deep fried, like you can check my recipes of Banana Bread and Chocolate Chip Banana Muffins.



Serving Size: 15 to 20 Buns
Preparation & Standing Time: 5 hours
Cooking Time: 30 minutes (approx for rolling & frying)

Ingredients:

• 3 ripe bananas
• 1/2 cup yogurt
• 1/2 cup sugar (or 1/2 cup grated jaggery)
• 1/2 tsp cumin seeds
• 1 tsp baking soda
• 1 tsp salt
• 4 cups plain flour (Approx - little more or little less)
• 3 tbsp of ghee or melted butter

Method:

1. In a blender jar, blend together - mashed bananas, yogurt, sugar and cumin seeds to a smooth mixture. ( The consistency of this mixture will be like a smoothie)
2. Mix together - plain flour, baking soda and salt separately.
3. Take a large mixing bowl and pour the banana mixture into it. Add plain flour mixture little at a time along with melted butter and make a smooth soft dough. (Add 1 cup flour at a time...mix and then add another cup...and so on. You might need a little more flour than what is mentioned or may be little less)
4. Keep the dough at room temperature for 4 to 5 hours. (more than that, you need to store it in the refrigerator)
5. Heat 5 cups of cooking oil in a deep sauce pan (kadhai).
6. Divide the dough into small lemon size balls.
7. With help of a rolling pin (bhelan) roll out each part into a small disc (like puri) but by using only oil.
8. Deep fry the buns in medium hot oil for 1 minute on each side or till they are fully puffed up.
9. Serve the buns with cheese spread or fresh cream.

Red Velvet Vegetable Cutlet Roll

To make the roll, take a roti or tortilla and spread some spoon ful of mint chutney over it.  Keep 1 or 2 vegetable cutlets along with cheese slices and fresh vegetable of your choice (lettuce, tomatoes, sliced onion etc). Roll it over and toast the roll on a hot pan with few drops of oil. Serve hot.

To make cutlets

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method:

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

Chicken Naan | Chicken Stuffed naan

Serving Size: 5

Ingredients for the chicken stuffing:

•       1 cup boiled and shredded chicken
•       1 onion sliced
•       1 tbsp. chopped garlic
•       1 green chili finely chopped
•       5 curry leaves finely chopped
•       1 tsp whole cumin
•       2 tsp red chili powder
•       ¼ tsp turmeric powder
•       1 tsp cumin powder
•       1 tsp coriander powder
•       ½ cup chopped coriander leaves
•       1 tbsp. lemon juice
•       Salt
•       3 to 4 tbsp. cooking oil

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp. vegetable oil 

Method:

1. Mix yeast, warm milk and sugar in large mixing bowl. Leave it for 10 minutes until the froth forms in the yeast and milk mixture.
2. Then add salt and oil and mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
3. Keep the dough covered in a warm place to rise and double in size.
4. To make the chicken stuffing:  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and garlic, and sauté till soft. 
5. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
6. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed). 
7. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.
8. Divide the dough into small lemon size balls.
9. Roll out each part into a small disc and keep the chicken filling in the center.
10. Bring the sides together and cover the chicken filling completely. Roll out into a normal size roti.
11. Heat a pan and roast the naan with some ghee or cooking oil on both sides till cooked and golden.  
12. Serve hot.

To see the technique of stuffing and rolling a stuffed Paratha see : Aloo Paratha

Meat & Cheese Roll Ups

Ingredients:

• 6 roti / readymade tortilla / wholewheat flatbread
• 200 gms beef mortadella slices / or cooked meat of your choice
• 5 to 6 tbsp of cream cheese spread/ or mayonnaise
• 1 cup pizza sauce
• lettuce
• Tomato slices
• Cheese slices
• Chili sauce

Method:

1. Take a roti or flatbread and spread cream cheese on it and cover till the edges.
2. Spread some pizza sauce in the center along with some chili sauce.
3. Keep a piece of lettuce leaf, tomato slice, cooked beef mortadella sheet and a cheese slice.
4. Start rolling the roti from one side tightly and securing all the stuffing inside it, till it reaches the other end.
5. Cut the roll into 3 inch slices and serve as breakfast or tea time snack. 

To make pizza sauce

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt (according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree.
2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.
3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Step by step photos

Coconut & Egg Burji | Indian Style Coconut Scrambled Eggs

Serves: 2
Preparation time: 15 minutes


Ingredients:

• 1 cup freshly grated coconut
• 1 egg
• 1 medium onion finely chopped
• 2 green chilies (broken or torn with hand)
• 4 to 5 curry leaves torn
• 1/4 tsp turmeric powder
• 1/4 cup chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil or coconut oil

Method:

1. In a bowl whisk the egg with a pinch of salt.
2. Heat oil in a thick bottom saucepan or kadhai. Add green chilies, curry leaves and chopped onion.
3. Fry onion till soft and add grated coconut. Gently cook the coconut on low flame for 2 minutes and then add the whisked egg.
4. Keep stirring constantly till all the egg has combined well with the coconut and the whole mixture is dry. Add a bit of salt if needed.
5. Finally add the chopped coriander leaves and stir well.
6. Serve hot with roti or toasted bread.

Note: Try to keep the flame as low as possible after adding the coconut, as the coconut and the eggs burn or stick to the bottom and can even end up burning.

You can check out my other recipes for breakfast.

Click here for all the recipes: Breakfast

Chicken Chili Quesadilla

Ingredients for wrap/roti/tortilla:

• 2 cups whole wheat flour
• 1 cup water
• 2 tbsp olive oil
• Salt

Method: 

1. Make a soft dough by combining all the above ingredients. 
2. Divide the dough into lemon size balls.
3. Take each lemon size ball and further divide into two parts.
4. Roll out each part to small equal size discs (peda).
5. Smear oil on each disc and dust some flour. Stick both the discs and roll out into a normal size roti/tortilla.
6. Heat few drops of cooking oil and cook the roti on both sides. Remove from heat and separate both the layers (as shown in the video)
7. Set aside and prepare the chicken stuffing.

Ingredients for the Chili Chicken Stuffing: 

• 500 gms boneless chicken finely chopped
• 1 cup chopped green capsicum
• 1 cup sliced onion
• 1 tbsp garlic paste
• 2 tbsp +1 tbsp hot chili sauce
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp dry oregano
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method: 

1. Marinate chicken pieces with garlic paste, 2 tbsp chili sauce, red chili powder, cumin powder, dry oregano powder, lemon juice and salt for 30 minutes.
2. Heat oil in a pan and cook marinated chicken till fully done. Add few drops of water if needed.
3. Then add chopped capsicum, sliced onion and 1 tbsp hot sauce. Cook for 2 minutes and remove from heat.

To assemble the Quesadilla:

Other Ingredients:

• 4 cups grated mozzarella cheese
• 1 cup chopped coriander leaves
• Chili flakes as required

Method:

1. Heat some oil in a grill pan and place a sheet of roti/tortilla.
2. Spread 2 tbsp of chicken stuffing followed by tomato slices,  handful of grated mozzarella cheese, chopped coriander leaves and red chili flakes.
3. Place the other sheet on top and cook till the bottom portion turns crisp.
4. Carefully flip over the whole quesadilla and cook on the other side as well till crispy and golden.
5. Remove and cut into four parts and serve hot.

Mince & Cheese Breakfast Sandwich

Serving size: 2 sandwiches

Ingredients:

• 4 slices of sandwich bread
• 1 cup cooked mince stuffing
• 2 eggs
• 2 slices of cheese / 1/2 cup grated cheddar cheese
• 1 tomato cut into thin slices
• 2 leaves of romaine lettuce
• 2 to 3 tbsp mayonnaise
• 1 tbsp mustard sauce
• 2 tbsp soft butter

Method:

1. Beat the eggs in a bowl with a pinch of salt and make thin omelette. Cut into two halves.
2. In a bowl mix together 3 tbsp mayonnaise and 1 tbsp mustard sauce
3. Place 2 slices of bread on a flat surface.
4. Spread some mayonnaise mustard mixture on each bread slice as needed.
5. Place the lettuce leaves, tomato slices, omelette sheets, cheese slice and finally 2 tbsp of cooked mince on each slice.
6. Place other 2 slices and complete the sandwiches.
7. Spread butter on the top of the sandwich and toast it in a pan, or a sandwich toaster.
8. Cut the sandwich diagonally and serve hot.

To make Cooked Mince:

Ingredients:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Cheese & Tomato Quiche

Quiche, pronounced as 'Keesh' is a complete meal on its own as well as a versatile dish, which could be your late weekend breakfast or brunch. Also you can enjoy it as lunch or at dinner party with friends. It is made of a rich buttery and flaky crust with a savoury custard filling with your choice of toppings and flavors. It is a part of French cuisine but is also popular in other countries. 

Preparation time for crust: 40 minutes

Preparation time for filling: 20 minutes

Baking time: 30 minutes

Serves 4 or 5

To make the crust

Ingredients for the crust:

• 1 1/2 cup plain flour
• 1/2 tsp salt
• 100 gms of cold butter (cut into cubes)
• 1/2 cup ice water
• 30 cm quiche pan (loose bottom)

Method:

1) Mix plain flour and salt well in a large mixing bowl. Add cold butter cubes and start mixing gently with your finger tips until the mixture resembles fine bread crumbs.

                                                                                     

2) Now slowly add 1/2 cup chilled water and form into a soft smooth dough. Do not knead the dough too much, stop when everything comes together as one single mass. (the dough can also be prepared in a chopper as shown in the picture using the 'pulse' button)

3)Wrap the dough in a cling wrap sheet and chill in the refrigerator for at least 30 minutes.

4) Remove from the refrigerator and leave to rest at room temperature for few minutes.

5) Place a large cling wrap sheet on the table and place the dough on it. Roll out the dough into a thin disc, a little bigger than the of the size of the quiche pan.

6) Place the rolled out disc on the quiche pan by lifting the cling wrap. (It becomes easier to handle the dough sheet with cling wrap or else it can break while lifting )

7) Cover the sides of the quiche pan with the dough evenly, remove any excess of it and prick the base with the fork so that the dough does not rise while baking. Place the prepared quiche pan in the refrigerator for 10 minutes.

  

  

8) Preheat oven to 200 deg C. Cover the chilled quiche tin and the dough with foil paper and bake for 10 minutes. Remove the foil and again bake for another 10 minutes or till the crust is light golden.

To make the filling (custard)

Ingredients:

For custard (whisk together to smooth mixture)

• 1 cup full cream milk
• 1/2 cup cream
• 3 eggs
• 1/4 tsp black pepper powder
• Salt

                                                                            

For topping

• 1 cup grated cheddar cheese or cheese slices or cheese triangles
• 1 large tomato sliced
• 1 cup cooked meat of your choice (sausage, tikka pieces, boiled, cooked mince)
• 1/2 cup chopped parsley or chopped coriander leaves
• 1 tbsp chili flakes
• 1 tbsp black pepper powder
• 1 tbsp dried oregano

Method:

1) Preheat oven to 180 deg C. Take the baked quiche crust and place a layer of sliced tomatoes.

2) Then place a layer of cheese and cooked meat evenly spread along with all other topping ingredients.

3) Finally pour over the whisked custard (cream, milk & eggs mixture) over the quiche.

4) Bake the quiche for 30 minutes. To check if the quiche is cooked, insert a knife in the center and it should come out clean.

5) Let the quiche cool for about 10 to 15 minutes and then carefully loosen the bottom of the pan.
Cut into triangles and serve hot.