Tasty Touch

Make a difference in their tiny worlds!!

2012-01-27T16:12:00.000-08:00

We make a living by what we get, but we make a life by what we give." - Winston Churchill

It is hard to read a story of an orphan let alone associate the stories with their innocent pictures. I often listen to myself screaming at my little one to eat food and I am sure every household has a similar storyto narrate. These kids who seem more mature and responsible than grownups do not waste a single grain of food and do not have seconds of acurry because they know they need to share with the rest of their friends.

It was a very touching conversation with Siri when I first heard about her visit to the Ashram and the implausible stories.It is one thing to write a check to a charity but a very different experience hearing a story which really gets to you and moves you into tears.Yes, there are a lot of people with less or no opportunities but I feel the most for the kids. Perhaps, because I am a Mom!

When I look at these kids, I see Courage and Perseverance- the courage to put on a beaming smile despite what life threw at them, the perseverence to survive knowing that the circumstances have left them with very little choices. It is only sad that their parents missed out on the best treasures!

Each of us can make a difference in their little and innocent worlds. It is a small gesture that we can make in the hope to make their lives better, the life that they deserve, the life every kid deserves.

A Huge Thanks to Siri (proud to say she is my SIL:-)) and her idea that got me into participating in this fund drive. Enough words cannot express how I feel.

I am sponsoring a Wine and Cheese basket/Gift Basket(Code: RU3) which comes with flavored fine wines, Cheese Spread, cookies, truffles, Pretzels, crackers and Pralines.For those of you who are not wine lovers, I will substitute that with Chocolates or Coffee and Tea Baskets.

How you can help!

Click on the ChipIn button on the below widget.

Each raffle ticket is $10 or 500 rupees

You can pay via PayPal or Credit CardSo, if you give $10, you can get a raffle ticket that you can use on any of the raffle prizes.For the list of raffle prizes, please check here.

Once the contribution is made, please send your confirmation message to info(dot)siri(at)gmail.com and also send the prize code.

If you would like the Gift Basket, please choose RU3

"Putting all eggs in one basket" in this case will improve your chances of winning!!

Within 24 hours of the confirmation, your name will be added to the list of contributors.

Please check the list of contributors here.If you would like to stay anonymous or any further questions, please inform Siri in advance.

The event runs from January 26th through February 25th, 2012.Finally, there will be a draw by the Ashram kids and the lucky winners will be announced for each of the raffle prizes on the 27th February.

“Kindness in words creates confidence. Kindness in thinking creates profoundness. Kindness in giving creates love.”- Lao Tzu

Pictures and Credits :-) - Cooking with Siri

Spanakopita

2012-01-22T18:40:00.000-08:00

“Everything in moderation... including moderation.” - Julia Child

V comments and smirks, "Your blog should have 2 categories- 'Artery cloggers' and 'Healthy recipes'!. I might as well! My blog is not all about healthy foods but a combination. I do not believe in substitutions with light ingredients definitely not in desserts. It takes away the inherent taste.But no one knows more than me about weight loss. There were innumerable attempts to shed, with every new diet on the market only to be disappointed. But of late, I have come to realize that moderation is the key and which happens to work well for me.There is nothing like eating 2 bites and stopping it than continue gulping even after the hunger is long gone. I am slowly trying to embed moderation in my diet which will not deprive me from things that I love and crave.
Spanakopita, a Greek Dish, is a layered pastry dish with Spinach filling. Traditional filling includes Spinach, Feta Cheese, and scallions mixed with eggs. The pastry is rolled into triangles and baked in a preheated oven for 25 min.

6 tbsps Olive Oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
Salt and freshly ground black pepper
½ pound feta cheese, crumbled
2 eggs, lightly beaten
2 sticks unsalted Butter, melted
1 pound filo pastry sheets

Preheat the oven to 350F
Line the sheet with a foil and brush the sheet with melted butter
Heat 3 tablespoons of oil in a pan
Add spinach and sauté until it wilts about a couple of min
Take the spinach out and squeeze out any excess water
Add the remaining 3 tbsps of Olive oil
Add scallions and sauté until soft
Add the spinach to the scallions
Add salt and pepper
Cook over low heat for 4 min and set aside to cool down
Combine the feta and eggs with Spinach mixture
Follow the directions on the package to thaw the filo dough. Typically, you need to place the dough in the refrigerator for 8 hours or overnight prioir to the use. And thaw for 30 min outside.
Unroll the dough on a flat surface
Keep them covered with moist paper towel so that it does not dry. Once it dries out, it tends to become brittle and it is practically useless\
Brush one sheet of the dough with melted butter
Place another sheet on top and smooth the surface
Brush with melted butter again and place one more sheet of filo.
Cut the filo dough into 3 inch by 11 inch strips
Brush the filo with melted butter
Place a spoonful of spinach filling 1 inch from the end of the pastry
Fold the end over the filling to form a triangle and continue to fold up the strip in triangles like you would do a flag
Repeat the same process with the remaining strips of dough
Brush the triangles with butter and bake for 25 min or until golden
Serve hot or warm

* You can freeze them by placing the triangles between layers of waxed paper. You need to bake the frozen triangles for an additional 10 minutes

Chocolate Chip Cookies

2012-01-08T19:29:00.000-08:00

So the little one was way too excited to go to her day care on Friday and the reason being that the school has an hour long class to prep them for Kindergarten. Not certain on if she is excited for K or excited to have fun in those classes. Regardless of the reason, I feel she has no grasp on what the school will be like and what she can expect for the next 15 or so years going to school. It certainly is pushing me over the edge that she will start going to school this year. So far, I have only heard about moms accompanying them to school bus and kiss them goodbye but as the months are nearing, the stories are soon going to turn into reality. I have had some enjoyable 5 years- going to India anytime 'my' schedule permitted, projects free, classes free, and above all, stress-free! It is soon going to change and will only get worse before it gets any better!

Recipe: Ghirardelli
10 ounces Bittersweet Chocolate Chips
2 1/4 cups unsifted flour
1 teaspoons baking soda
1/2 teaspoons teaspoon salt
2 sticks Unsalted butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsps Pure Vanilla Extract

Preheat oven to 350F
Line 2 baking sheets with Parchment Paper
Beat the butter, white sugar, and brown sugar until smooth
Add Vanilla
Beat in the eggs one at a time.
Combine Baking Soda, Salt, Chocolate Chips, Flour in a separate bowl
Add the butter and sugar mixture into the Flour mix
Drop a tablespoon full of dough on to the parchment paper
Bake for about 10 minutes until edges are nicely browned
Allow them to cool on a wire rack
Keep them in an airtight container
Will stay good for about a week or so

Chana Chaat

2012-01-05T16:44:00.000-08:00

It is very rare that a chaat vendor goes unnoticed on the street side. It seems like an art when they quickly put together a plate of chaat. It is hard to mimic that act, replicate the proportions and get a similar taste.
This is a simple and an easy to make Chaat. Toss with a few ingredients, refrigerate and serve chilled!!

2 cups Garbanzo Beans
1/2 cup finely chopped red onions
1/2 cup finely chopped tomatoes
1 small potato, peeled, cubed and boiled
1/2 cup grated carrots
2 tbsps Mint coriander chutney
1/2 cup peanuts, dry roasted
2 green chillies, finely chopped
1 tbsp Tamarind Date Chutney
1/2 cup cold yogurt
1 tsp Amchur/Mango Powder1 tbsp finely chopped coriander

Combine beans, red onions, onions, tomatoes and peanuts
Toss with the Chutneys and yogurt
Garnish with coriander
Evenly spread it in a pan or a dish
Refrigerate for atleast a couple of hours before serving
Serve Cold

Raspberry Trifle

2012-01-03T15:31:00.000-08:00

Wish you all a very Happy New Year!! I make this dessert atleast once a year and every time I make, it has been a huge hit among my friends and family.Given how easy it is to make this, it is as sinful and it is no understatement when I say that.

It is adapted from a book called Crazy for Chocolate and it is published through Bay Books. There is no one author. Each and every recipe that I try, either for parties or just for a casual weekend, comes out perfect.

If you do not have a trifle bowl, use a regular glass dish that is typically used for Baking. I used a rectangular baking dish.

Note-Feel free to substitute all the light ingredients with Regular ones. You can also use Sponge cake instead of the Saviordi Biscuits.You can also totally skip the liqueur if you do not like the taste of it.

8 oz Light Cream Cheese
2/3 cup Cream
4 eggs, separated
8 oz Mascarpone Cheese
2 2/3 oz White Chocolate
1/3 cup Caster sugar
2 cups black coffee, strong( Make it as mild as you like)
1 tbsp soft brown sugar
1/8 cup Chocolate based liquer, optional
1 lb Sponge finger biscuits. (You could use a Sponge cake instead)
10 oz Fresh Raspberries
1/4 cup Dark Cocoa Powder

Beat the Cream cheese until soft.
Add Cream and yolks and continue to beat until the mixture has thickened
Fold the Mascarpone Cheese and Chocolate into the mixture
Stir until the mixture is smooth
Please DO NOT over beat as it can curdle
Beat Egg Whites in a bowl until stiff peaks form about 4 min
Add sugar gradually and beating after each addition until the mixture is thick and glossy
In another bowl, combine coffee, sugar, liquer
Dip each Sponge finger into the coffee mixture and arrange it in the bowl
Sprinkle with a tablespoon cocoa and 1/3 rd of raspberries
Spread with a 1/3 rd of the Mascarpone mixture
Repeat the layering until all the biscuits are completed
Cover and refrigerate overnight
Top with whipped cream and sprinkle with Cocoa Powder

Happy Holidays!!

2011-12-23T19:46:00.000-08:00

I am truly excited-I won the MLLA for November!!I usually am not in luck with the lucky draws and so I could not believe when Simona mailed me that I won.Thank You Susan and Simona and of course, my lucky stars!! It is the perfect end to 2011 for me.

Wishing you all a Merry Christmas and Happy Holidays!!

Have a safe and a fun season!!See you all in 2012.

Hugs,

Shri

Onion & Tomato Focaccia

2011-12-13T19:30:00.000-08:00

Focaccia is a rustic Italian bread with a taste and fragrance similar to pizza.It can be topped with herbs or cheese or Onions. While not very common, I have seen some exotic toppings like fruits as well. It requires very little or no kneading at all, one of the few breads that is simple to make.It can be served as an appetizer by topping some mild cheese on top or as a sandwich. I chose to top it with Tomatoes and Onions sprinkled with Rosemary.

Recipe: Martha Stewart
7 cups Bread Flour

3 1/2 cups warm water
1 tsp active dry yeast
2 tbsps coarse salt+Extra for sprinkling
3/4 Extra Virgin Olive Oil+1 tbsp
1 tsp Dried Rosemary
2 tomatoes, finely clied
2 Medium Onions, finely sliced into half moons

Combine flour,water and yeast in a bowl
Cover the bowl and keep it aside ina warm place and let it rise for 2 hours until the dough is tripled and consists of sponge like bubbles
Add salt
Using a mixer with a dough hook, mix the on low speed for 3 to 5 min
When the dough clings to the sides of the bowl, raise the soeed and beat for an additional 15 seconds
Turn the dough onto a floured surface. DO NOT add flour to the dough. Add more flour, if necessary to the work surface
Fold the bottom edge about one third of the way to the center and the top edge to the center
Repeat with left and right sides until all edges meet at the center
Place the dough once again in a lightly floured bowl with the smooth side up
Cover the bowl and let it rise in a warm place for an hour until doubled
Return the dough on to a well floured surface
Repeat the folding process of folding the edges towards the center
Return the dough into the bowl and let it rise for an hour
Preheat the oven to 450F
In the mean time, heat 1 tbsp of Olive oil
Saute the onions till translucent and cook tomatoes till tender
Add the dried rosemary and keep the mixture aside
Pour 1/4 cup of olive oil on to 2 baking sheets
Coat the sheets well
Place the dough on the floured surface
The dough should be very soft
Divide the dough into 2 portions
Evenly coat the dough with oil and place the 2 portions on the baking sheets
Shape them into ovals or rounds
Drizzle with the remaining olive oil
Evenly distribute the tomato and onion mixture onto the 2 doughs
Sprinkle with sea salt
Bake until the focaccia is browned on the top about 25 to 30 min
Serve the Focaccia warm

Black Bean Soup

2011-12-11T19:30:00.000-08:00

'Santa Claus is coming to town'. Under that pretext we make the little one clean her toys, eat her food etc., Yes, Bribe it can be considered but I consider it to be a motivator.And trust me the solace is only temporary.Things will go back to normal for the most part come January.I enjoy while it lasts!!
I wish I had Santa and the Celebrations growing up. My mom's life would have been much easier. We put up the tree and decorate the tree as a family. It is something that she looks forward to and something that I look forward to in the gloomy winter season.
Here is a hearty soup perfect for Winter.I used canned black beans and allow me to blame it on the impatience to make this soup.

Adapted from:Eating well
2-15 oz cans of Black Beans, drained and washed(To clean any excess salts)
1 Red Bell Pepper,finely chopped
2 Medium Onions, finely chopped
1/2 cup Salsa
2 tsps Cumin powder
1/4 cup Sour Cream, optional
2 tbsps Olive oil
2 garlic cloves, minced
1 cup Water

Heat 2 tbsps olive oil in a pan
Add onions and red bell peppers
Cook till they are soft
Add Garlic and let it cook for 2 min
Stir in the cumin powder ans salt
Add beans, salsa, and water
Simmer for 15 min
Puree half of the soup in a blender
Combine the puree with the remaining soup and simmer for an additional 10 min
Stir in a dollop of sour cream if desired
Serve hot with bread

Chocolate Truffle Cheesecake

2011-12-04T19:55:00.000-08:00

She looks and smiles! She shouts in joy! The little one gets a sparkle in her eyes and a sense of excitement when she sees a full moon or a Sunset.And then the pretend play of going to the moon or space begins.I try to deflect and procrastinate the "Rocketship launch" as she refers to it as I usually am deeply burrowed with house work but she is persistent each and every time.She whisks us into her tiny world in no time and we lose track of time.We become kids once again to only let the reality hit us hard.This luscious dessert is for my "Mini astronaut"

Recipe: Hershey's Recipe Collection

3- 8 oz packages Cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup whipping cream
2 tsps Vanilla extract

1/4 tsp Salt
2 cups Dark/Bittersweet chocolate chips
1/2 tsp Shortening

Brownie layer
6 tbsps Melted Butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsps All Purpose Flour
1/3 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt

Preheat the oven to 350F
Butter a 9 inch Spring foam Pan
Combine Melted Butter,Sugar,and Vanilla Extract in a bowl
Add 2 eggs and mix until well combined
In another bowl, combine flour,Cocoa Powder,Baking Powder,and Salt
With the Beaters on the low speed, slowly add the Butter mixture into the flour mixture and beat until all the ingredients are incorporated well
Pour into the pan and bake for 30 min until the brownie begins to pull away from the sides
In the meantime, prepare the cheesecake batter
Beat Cream Cheese and sugar in a large bowl untilsmooth
Set aside 2 tbsps chocolate chips
Gradually beat in the eggs, whipping cream, Vanilla and Salt until well combined
Place the remaining chocolate chips in a microwave safe bowl and microwave for about a 1 1/2 min until chocolate is smooth after stirring.
If needed, microwave for another 15 sec
Slowly, add it into the cheesecake mixture
Once the brownie is removed from the oven, immediately pour the cheesecake batter over the browniePlace a roasting pan or a pan big enough to hold the Spring foam pan
Return the Cheesecake batter pan to the oven; Place it in the roasting pan and pour hot water until the water comes halfway to the spring foam pan
Bake for 50 min until the center is set
Remove from the oven
Set aside to cool on a wire rack
Let it cool and remove from the pan
Place the remaining 2 tbsps of Chocolate chips and shortening in a bowl
Microwave for 30 sec and stir till smoothIf needed, microwave for an additional 10 sec or in 10 sec increments until smooth
Drizzle on top of the cheesecake
Refrigerate for at least 8 hours
Serve cold

Pindi Chana

2011-11-29T17:28:00.000-08:00

I first bumped into this dish in a buffet at a restaurant which my mom and I instantly fell in love with. My initial impression of this dish was that it is Chana Masala which came with a different name.However, it had a completely different taste and was I wrong in thinking that it IS Chana Masala!!

Pindi Chana is a dish from Rawalpindi and hence the name 'Pindi'. Pindi chana uses tea bags which imparts the dark color.

1 15 oz can of Chick Peas
1 tea bag (Plain)

2 tsps Cumin Seeds
1 tbsp Cumin Coriander powder
1/2 tsp Amchur Powder
2 Medium Onions, chopped
3 Green Chillies, chopped
1 Tomato, chopped
1 tsp Garam Masala Powder
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric Powder
1 tsp Kashmiri Chilli powder
4 tbsps Ghee

Pressure cook Chana along with the tea bag until soft
Once cooked remove the tea bags
Heat 3 tbsps of ghee
Add one teaspoon cumin seeds and let them become brown
Add onions and sauté till golden.
Stir in ginger-garlic paste, chilli powder, turmeric powder, cumin-coriander powder
Add cooked chana and salt
Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes.
Add green chillies and a little salt and toss.
Cook till soft by adding a little water
Add to the chana along with Amchur Powder and Garam Masala
Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.

Hoppin' John

2011-11-24T17:02:00.000-08:00

Here is another rice dish- Hoppin' John! Hoppin John has many variations and no single place to give the origins from, but it is fundamentally a rice and black eyed peas dish. Black eyed peas are considered to bring luck when eaten on New years Day. This is a vegetarian version and has some mild Indian flavors.
Happy Thanksgiving!

1 15.5 ounce can black beans
2 cups short grained rice
4 cups Vegetable Stock
1/2 cup Red Bell Pepper, finely chopped
1 Garlic clove, chopped
3/4 cup Celery, chopped
1 Bay leaf
1 green chilli, chopped
2 tbsps Olive oil
1 tsp Cumin powder
1 Medium onion, chopped
1/2 tsp dried Thyme

Heat oil in a pan and add the onions
Cook till translucent
Add the Chillies, clove,Red bell pepper and celery
Cook till the vegetables are cooked
Add the Bay leaves, dried thyme, and cumin powder
Pour the stock and boil the stock
Slowly add the rice and cook till the rice is soft
Let the rice cool down
Fluff the rice with a fork
Serve it warm

Dum Biryani

2011-11-22T17:22:00.000-08:00

Biryani is a rice dish that has many variations which can include Vegetables, Meat, eggs and nuts. The name is originated from the Persian word berya(n) which translates to 'fried' or 'roasted' (Source: Wiki)
Dum Biryani differs from the regular biryani in the way it is cooked. It is quite popular in Hyderabad. The cooked rice, typically Basmati or any long grained rice, flavored with Yogurt is alternately layered with spiced Vegetable mixture which is then covered with dough and cooked on coals slowly and this process is referred to as 'Dum' . Now, that is the traditional way. I cook mine in a similar way with some substitutions.
The ingredients seem to go on and on but it is not as difficult as it seems.

Adapted from Tarla Dalal.com
For The Rice
1 cup rice, preferably Basmati
2 cloves, whole
3 Cardamom Pods
1 Cinnamon Stick
3 Bay leaves
Salt to taste
1 tsp Oil

Masala-
6 whole Red Chillies
1/2 cup Cashew nuts
1 tsp chopped Ginger
3/4 cup chopped onions

Yogurt Masala
1/4 cup beaten Yogurt
2 tbsp chopped Coriander leaves
2 tbsp chopped Mint leaves
1 tsp garam masala

For The Gravy
3 tbsp Butter
1 tsp Cumin Seeds
1 Medium Onion, finely sliced
1 Potato, peeled, cubed and boiled
2 carrots, chopped
1/4 cup Peas
1/4 cup Beans, chopped
1/2 cup Cauliflower florets
1 tsp Ginger garlic paste
Salt to taste

For Garnishing
2 tbsps Ghee

1/4 cup Cashew nuts
1 small onion, finely sliced into half moons

Assembling-
1/8 tsp red food coloring (Optional)

Soak the rice and set aside for 15 min
In a large pan, bring 1.5 cups of water to a rolling boil
Add the cloves, cinnamon, bay leaf, cardamoms and salt.
Slowly add rice and 1 tsp of oil
Cover and simmer till the rice is nearly cooked
Blend all the ingredients-Red chillies, Cashew nuts,Ginger, Onions to make a paste for the masala
Heat 2 tbsp butter in a pan
Add the cumin seeds
Add Onions and cook till the onions turn translucent
Add the vegetables, blended red masala, and salt if required and 1/2 cup water
Cover and cook till the vegetables are cooked
In the mean time, in a bowl, combine beat yogurt,coriander leaves,mint leaves, and garam masala
Remove the vegetables mixture and set aside
In a heavy bottomed deep vessel, spread the vegetable mixture
Spread the cooked rice evenly and then with the Yogurt Masala
Cover it with a lid or an aluminum foil
Place it on a tawa and cook on a slow flame for about 20 min
Heat 2 tbsps ghee and fry Cashew nuts and Onions till golden brown and crisp
Top the rice with the fried onions and Cashew nuts
Sprinkle the red food coloring and gently mix with the rice. The red food coloring should not over power the rice.
Serve hot with Raita or Mirchi Ka Salan

Flan

2011-11-20T18:00:00.000-08:00

Here we are in mid-November and I wonder where 2011 has gone. The months have disappeared and I feel not much has been accomplished from my to do lists that I usually draft at the beginning of the year.I had a few books to read and things to do with the little one and I will tell you with a good amount of guilt that I could have done much better. However, I can safely say that this year was one of the most traveled, if not the most.Besides the nearby places,Alaska and Montreal are the two places which involved long journeys. With the little one and over 10 hours of flight/drive each way, I am proud to say, we survived!The trip to Alaska is one of our best travels.Long journeys got us exhausted but each place was unbelievably beautiful.
Here are some pictures from our trip!

The flan recipe is extremely simple and the end result is fabulously delicious. It needs just a few ingredients and you will have a sinful and an elegant dessert.

Recipe: All recipes

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Preheat the oven to 350F
In a pan, melt sugar until it melts and turns golden in color.
Pour the hot syrup into a 9 inch round pan or a baking dish
Quickly rotate the dish such that the dish is evenly coated with syrup
Set aside
In a bowl, beat eggs
Mix in the condensed milk, Evaporated milk and Vanilla extract
Pour into the set dish and cover with an aluminum foil
Bake it covered for an hour
Remove from the oven and let it cool completely about 2 hours
Invert the dish onto a plate
Cut into pieces and serve

Rumali Roti & Mutter Paneer

2011-11-17T19:30:00.000-08:00

'Rumali' translates to 'Hand kerchief' in Hindi. The Roti is as thin as a cloth and hence its name.Preparing Rumali Roti can be seen as a daunting and an overwhelming task in the house. Of course, we cannot match a restaurant's texture and size but it was a good experience to make it. While I could not perfect thinning it out by flying in the air,my Rumali roti had a combination of thinning out with a rolling pin and flying in the air. I followed Sanjay Thumma's You tube video to make it. The end result is a decent sized thin roti.I have yet to master the art of "throwing the dough in the air", but I am quite happy with my results. The idea of using an inverted steel bowl to make it is pretty neat.

Recipe: Sanjay Thumma

Rumali Roti

1 1/2 cup Whole Wheat Atta flour

1/2 cup Maida (All purpose flour)

1 tbsp Oil

1 tsp Salt

Water to knead

Combine the Whole Wheat flour and the All Purpose flour
Add Salt
Slowly adding water, knead the dough into a soft and an elastic dough
Cover the dough with a moist paper towel and set aside for 15 min
Divide the dough into equal portions and make balls out of the dough
Roll the dough into a 8 inch diameter circle. Make sure that the edges are thin
Now, as shown in the video, follow the instructions on how to throw the dough into the air and make the roti as thin as possible.
Heat an inverted stainless steel bowl on the stove
Coat the bowl with salt water
Quickly place it on the bowl and cook until a few brown spots appear.
Do the same on the other side
Fold or roll the roti like a handkerchief
Serve with Mutter Paneer (recipe follows)

Mutter Paneer-

1 block of Paneer, cubed and soaked in water for 15 min to soften it
3 cups of peas, frozen and thawed
2 tbsps oil+ 1 tsp of oil
1 cup of Cherry tomatoes, halved; You can use the regular tomatoes as well but I like these as they tend to be sweeter.
1 tsp Cumin seeds
1 Medium Onion, finely chopped
3 green chillies
1 tsp of Tomato paste
1/2 tsp Kasuri Methi
1 tsp Ginger Garlic paste
1/8 tsp of turmeric
1 tsp Cumin coriander powder
1 tsp Garam Masala
1 tbsp Chopped fresh coriander
*2 tbsps of cream(optional)

Heat 2 tbsps of oil and add Cumin seeds
Add the Onion and green chillies. Cook for a few min until onions turn translucent
Stir in the ginger garlic paste,turmeric, garam masala, kasuri methi and cumin coriander powder
Add the cherry tomatoes and cook for about 5 min until they are soft
Dissolve the tomato paste in 1/4 cup of water until smooth
Pour it into the curry and simmer for a few mim
In the meanwhile, heat a the remaining oil in a pan and fry the softened paneer pieces until very lightly browned.
Set aside on a paper napkin to drain any extra grease
Add the peas in to the curry; Cook for 3 min
Add the paneer pieces very gently. The paneer pieces should retain the shape
Stir in the cream if desired and garnish with coriander
Serve hot with the Rumali Roti

Hugs,

Stuffed Shell Pasta

2011-11-15T18:40:00.000-08:00

Believe it or Not! I don't own an iPhone or an iPad.Most of my friends/relatives carry either one of them or both.It is not because I don't care for the creator or admire his creativity. I just do not care for any technology. It is an irony that someone with an engineering background is not very fond of tech stuff. I love reading paper backs and use a paper and a pen to write. Well, at least when I have an option!In recent months, I have grown to admire Jobs and his work.So, when I read about the release of his biography by Isaac Waterson,needless to say, I bought the book.It is a humongous book(good to use as a mini bench:-),definitely bigger than I expected.I will certainly need some time to sit down and read it end-to-end. What do you own - relating to Jobs or Apple?

Adapted from Eating well

3 cups Whole milk Ricotta Cheese
1 bag of fresh Spinach, finely chopped
2 Medium Onions, chopped
1 garlic clove, minced
I box of Jumbo Shell Pasta about 24 (I used Barilla)
1 tbsp of dried Italian Seasoning
1/4 tsp Nutmeg
1 tbsp of Olive Oil
1/2 cup Bread crumbs
2 /2 cups of Tomato-Vodka sauce
1 1/2 cup Parmesan Cheese
Sea Salt to boil the water
1/8 tsp salt

Preheat the oven to 375F
Cook the pasta according to the package instructions
Boil 6 quarts of water with salt
When the water comes to a rolling boil, add the pasta
Once al dente*, typically will take about 15 min, drain the water preserving a cup of water
In the mean time, heat a table spoon of olive oil
Add the chopped onions and cook until the onions turn translucent
Add the garlic and the Italian seasoning
Add the spinach and 1/8 tsp salt and cook till the leaves wilt
In a bowl, combine the spinach mixture with the Ricotta Cheese and the breadcrumbs
Set aside
In a 8X11 baking dish, spoon a 1/2 cup of sauce evenly in the dish
Soon after draining the water, separate the shells on a plate; Else, they tend to stick and can ruin the shape of the pasta
Stuff about 1 1/2 tablespoons of Spinach Ricotta mixture inside each shell
Place the shells in the baking dish in an even single layer. The shells can be close to each other and need not be apart
Pour the remaining sauce on top of the shells
Sprinkle with Parmesan Cheese
Bake in the oven for about 25 min or until the cheese melts
Serve warm (*I cook for about 18 min to make it softer for the little one)

Hugs,

Mashed Amaranth

2011-11-10T18:09:00.000-08:00

I have misunderstood Amaranth to be Gongura for the longest time, until very recently when I came across Amaranth labeled as Thotakura which came as a surprise, of course!It was always a challenge for me to identify Gongura leaves from Thotakura leaves. I believe I am getting better at it now. Gongura has red leaves or red stalks depending on the variety and Thotakura does not. That is the best way I can describe the difference.
Thotakura was the most used vegetable in my maternal grand parents' house. It used to be cooked as a curry- finely chopped seasoned with simple 'tadka'. Today's dish is Mashed Amaranth. Amaranth leaves are lightly boiled and pureed which is mixed with cooked moong dal and simmered with spices to perfection.

Recipe- Chandra Padmanabhan
1/4 cup Moong Dal, rinsed
1 cup water
2 bunches amaranth leaves( Thotakura in Telugu)
Salt to taste

Seasoning-
2 tsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2 red chilli
Pinch of Hing(asafoetoda powder)

Bring Moong dal and 8 oz of water to a boil
Continue to cook for about an hour
Do not drain any water. Add salt and mix well
Set aside
Wash the Amaranth leaves and chop them finely
Boil the leaves but making sure the leaves do not change color
Puree the boiled leaves
Heat 2 tsps of ghee in a pan
Add Urad dal, cumin seeds and mustard seeds, Red chillies and hing
Add the seasoning to the mashed amaranth
Mix this with the cooked dal
Cook for 10 min
Serve hot with rice!

This goes to one of my favorite events MLLA, guest hosted by Simona of Briciole and started by Susan of The well seasoned Cook.

Green Capsicum Chutney

2011-11-06T19:59:00.000-08:00

Some have suggested that perhaps, I should add more Indian dishes to the blog and I am slowly going towards that path. Over the next few weeks you will see me add more Indian dishes to my posts, dishes that I cook on a daily basis.I hope you will enjoy them!

2 Green Capsicums/Bell Pepper, coarsely chopped
6 red chillies, broken, dry roasted
3 green chillies, chopped
1/2 cup peanuts, dry roasted
1/4 cup Sesame seeds, dry roasted
1/3 cup fresh grated coconut
3 tbsps fresh coriander, chopped
1/4 cup tamarind pulp
2 tbsps oil+ 1 tbsp oil
2 tbsps urad dal
1 garlic clove, minced (Optional)
1 tsp cumin seeds
1 tsp mustard seeds
6 curry leaves
Pinch of turmeric

Heat the oil in a wok
Add the capsicum pieces, green chillies and turmeric.
Dry roast the peanuts, sesame seeds, red chillies separately
Cover the wok with a plate of water
Let it cook till the pieces are tender
Blend the cooked capsicum pieces, roasted peanuts, roasted sesame seeds,coconut, tamarind pulp, coriander seeds and garlic clove to a smooth paste; Add water as needed but please make sure to add water in small increments such that the paste wont be runny
Heat the remaining spoon of oil
Add the urad dal, cumin seeds, and mustard seeds
Fry for a min until they turn golden brown
Add the hing
Stir in the blended chutney

Aloo Bonda w/ Coconut Chutney

2011-11-03T18:10:00.000-07:00

Deep Frying is a big no-no in my house. Either because me and V are not in the best health, best shape or that the house starts stinking after a while. We never used to notice when we deep fried earlier, that there used to be a certain smell that you cannot get rid of easily in the house. I guess that is where my love for baking began.
However, I will admit that frying has its own taste and it can be quite addictive. We very rarely deep fry as is evident from my blog posts but I will never say never!!

Aloo Bonda has become one of my favorites after one of the cooks at my mom's made this and I fell in love with it.And yes, my Bonda has a few ears too:-)

3 potatoes, boiled with the skins
4 Curry leaves
1 tsp Cumin seeds
1 1/2 tsp Urad Dal
1 tsp Mustard seeds
1 inch ginger, chopped into pieces
1/2 tsp turmeric powder
5 green chillies, finely chopped
Pinch of Hing

Batter-
1 cup Besan/Gram flour
Salt to taste
Pinch of Baking soda(Optional)
Oil to deep fry

Aloo Stuffing

Peel the skin off of boiled potatoes and mash them; Set aside
Heat a tbsp of oil and fry Urad Dal, Cumin seeds and Mustard seeds
Fry for a couple of min until they turn golden brown
Add the green chillies, curry leaves and turmeric
Add a whiff of hing
Combine till the potato mixture is well coated with the seasoning
Divide the mixture into golf sized balls
Set aside

Batter-

Combine the besan with enough water to make it a smooth batter.
Stir in the salt and baking soda, if using

Bonda -

Heat Oil in a wok. To test if the oil is hot enough, drop a small drop of batter and look to see if it turns golden brown and floats
Dip the potato ball in the ball and evenly coat it
Drop it slowly into the oil and fry until it is golden brown
Continue till all the balls have been fried
Serve them hot with coconut chutney

Coconut Chutney-
1 cup Dahlia(Putnala pappu)
1/2 cup fresh grated coconut
1/4 cup roasted peanuts
6 green chillies, finely chopped
1 inch Ginger, finely chopped
1 tbsp Ghee
1 tsp Cumin seeds
1 tsp Mustard seeds
Pinch of Hing

Blend the Pappu, Coconut, Peanuts, chillies, ginger with enough water to make it a smooth paste; You can also add buttermilk if you would like slightly sour taste
Heat a tbsp of Ghee
Add Cumin seeds and Mustard seeds
Add some hing
Mix it quickly to the blended coconut paste

Methi Thepla

2011-11-01T17:28:00.000-07:00

It was so much fun to watch Shriya as Cinderella this Halloween. We have been loyal to Disney the last couple of times with her being a Minnie Mouse last year.I will hate to get to those years when she will no longer want to dress up and I can no longer shop for these fancy costumes.Oh well! We will cross the bridge when we get there...
Fall is my favorite season and you would have heard me say this a lot of times in my posts. It is a very pleasant season with vibrant colors. It is almost like Nature puts on a show every year. But sadly, this year the leaves have withered away even before we realized it was Fall. Not to mention the unusual snow at this time of the year. We were with out power for a couple of days and that is the longest we have ever been with out power. It in fact did seem like a spooky Halloween weekend!!
Methi Thepla is a type of bread similar to roti, but it has lot more flavors than the regular roti.This can be served for lunch, dinner or breakfast. This can accompanied with yogurt or pickle but I like to eat it as is!!

1 cup Wheat flour/Atta
1/2 cup Methi leaves, stems separated and discarded and leaves chopped
1 tbsp Kasuri Methi
1/4 -1/2 cup buttermilk; Add more if needed
1 tbsp oil
Pinch of Turmeric
Salt to taste

Combine Wheat flour, salt, Methi leaves, kasuri methi, turmeric
Adding the buttermilk slowly,begin to knead until the dough is elastic
Add the oil and continue kneading until it becomes soft
Cover the dough using a moist paper towel and keep it aside for half hour
Divide the dough into balls of equal sizes
Using a rolling pin, roll out into thin circles similar to rotis of about 6" in diameter
Heat a tawa and apply a 1/4 tsp of oil
Place one thepla and cook on both sides for a couple of min
Roll it and serve hot with pickle if desired

Paneer Bhurji

2011-10-23T20:10:00.000-07:00

To those of you who do not eat eggs at all, this version of Paneer can be a great substitute. Especially when Paneer is cooked like Bhurji, it resembles scrambled eggs. Infact, I have seen some interesting variations of curries with Eggs and Paneer on the internet. Perhaps, I will try that soon. For now, enjoy the 'paneer only' Bhurji version.

1 block Paneer, soaked in warm water for 10 min and crumbled
2 Medium Onions, finely chopped
1 tomato, finely chopped
1/2 cup Green Peas, Optional
2 green chillies, finely chopped
1 tsp Ginger Garlic paste
1 tsp Garam Masala
2 tsps Cumin Powder
Pinch of turmeric
1/2 tsp of Kasuri Methi
1 tsp of Pomegranate Powder
2 tsps Oil
1 tsp Coriander leaves, finely chopped

Heat 2 tsps of oil
Add Onions and let it cook till translucent for about 5 min
Add tomatoes and cook till soft
Stir in the ginger-garlic paste, turmeric, Garam Masala and Cumin Powder
Cook for a couple of min
Add the Kasuri Methi and Pomegranate Powder
Add the crumbled paneer and make sure that the paneer is well coated with the seasoning
Garnish with Coriander leaves

I like to squeeze in some lime juice when I am eating just the curry but that is completely optional

Coconut Rice

2011-10-19T19:00:00.000-07:00

Coconut Rice is prepared in various cuisines and countries. One of my friends who is Puerto Rico mentioned to me that they make rice with coconut milk as the base.It was always my impression that Coconut Rice is an Indian dish primarily hailing from Kerala. It is quite a pleasant surprise that Coconut Rice either in the form of pudding or simply rice is served across the world.

1 cup Rice ; I used Tilda Basmati
1/2 - 3/4 cup fresh grated Coconut
3 Green Chillies, slit vertically
6 Curry Leaves
1 tbsp of Oil
1/2 tsp of Turmeric
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Cumin Seeds
Pinch of Hing
Lemon juice Optional

Cook Rice using 1:2 rice to water till soft but the grains should be separate
Heat a tablespoon of oil in a pan
Add Chana Dal, Urad Dal, Cumin Seeds and Mustard seeds.
Fry till golden brown
Add Curry Leaves and Hing
Add Green Chillies and turmeric
Add the coconut and fry till the coconut turns golden brown
Add the cooked rice and mix well until all the tempering has coated the rice
Squeeze lime juice and serve

Red Bell Pepper Chutney

2011-10-16T20:09:00.000-07:00

A very dear friend of mine invited my parents when they were here a couple of years back which is when she prepared this fabulous Bell Pepper Chutney. She is a fabulous cook and her Biryani needs a special mention. I firmly believe that a recipe when prepared by different people will create different flavors. While I can replicate the recipe, I cannot replicate the taste. But, But!! I finally could achieve a similar taste after experimenting for several times and of course a few flops.So,a big thank you, Pooja!

2 Red Bell Peppers, coarsely chopped
1 Garlic Clove, peeled and minced
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Chilli Powder
3 Curry Leaves
2 Tbsps Oil+ 1 tsp
Pinch of Hing/asafoetida
1 tbsp finely chopped Coriander leaves
3 tbsps thick tamarind pulp
Salt to taste

Heat 2 tbsps of oil in a pan

Add the Red Bell Pepper pieces and Curry leaves and cook till they are soft but they should NOT turn black; Else, there can be a slight bitter taste when blended

Add the minced garlic

Cook for a min or so

Stir in chilli powder and salt

Add the tamarind pulp and let it cook for a couple of min, until the raw smell goes away.

Blend the Red bell pepper mixture along with the coriander leaves until smooth

In a small pan, heat the remaining tsp of oil

Add Cumin seeds, Mustard seeds and hing; Let them splutter

Quickly add them to the blended Bell pepper mixture

Serve hot with rice or idlis or dosas

Polenta w/Mascarapone, Tomatoes & Chard

2011-10-11T20:00:00.000-07:00

Polenta is an Italian dish. It is made with cornmeal, yellow or white. It is smooth and creamy and resembles Upma both in taste and texture. It was once considered a peasant's food but today, you can find this on the menus of some gourmet food places.

Recipe:Food Network

1 cup instant polenta
1 can plum tomatoes
1 bunch swiss chard
1 tbsp extra virgin olive oil
4 tbsps unsalted butter
Salt and Pepper to taste
Mascarpone or Farmer's cheese

Bring 5 cups of water to a rolling boil; Whisk polenta slowly until it is smooth and creamy
Top with the unsalted butter and allow it to melt
Add salt and pepper to taste
Stir in butter, salt and butter till well combined.
Pour evenly into a rectangular dish and let it cool down. You will be able to cut into squares once cooled
Cut the swiss chard into about an inch pieces; Coarsely chop the tomatoes
Heat a tablespoon of olive oil in a pan
Add the tomatoes and chard and saute till the chard leaves welt about 10 - 15 min
Let it come together; Set aside

Assemble:

Cut the cooled polenta into squares or shapes of your choice
Place a polenta square on a plate
Spoon the tomato & chard mixture on top
Garnish with a dollop of mascarpone cheese. Alternately, garnish with crumbled farmer's cheese
Serve warm

Chakra Pongali

2011-10-06T12:01:00.000-07:00

Happy Dassera to you all! My India trip has been a very short but a very sweet one. I could not fit all the things in the few days that I was there but I spent time with my family to my heart's content.But, my heart is still heavy..I miss home and I suspect it will take some time to settle down.Still struggling with jet lag and sleeping and getting up at odd hours!! Hope I will be myself next week.

Recipe: Dakshin by Chandra Padmanabhan

1/2 cup Moong dal
1 cup uncooked long grain rice
2 1/2 cups water
1 cup milk
3 cups powdered jaggery
3/4 cup water
4 tbsps ghee
2 tbsps cashews
2 tbsps raisins
5 whole cardamoms, crushed
2 cloves, crushed
1/4 tsp powdered nutmeg
Pinch of saffron

Dry roast the Moong dal for 2 - 3 min. Remove from the heat
Cook the rice and dal with 2 1/2 cups water and 1 cup milk until soft; Add water as needed to make the rice and dal mixture soft.
In another pan, dissolve jaggery in the 3/4 cup water and cook till jaggery melts
Continue to cook until the jaggery water becomes slightly sticky.
Add the cooked rice and dal
Heat 4 tbsps of ghee in a pan
Saute the nuts and raisins for 2 -3 min
Add them to the pongal
Add the crushed cardamoms, cloves, nutmeg and saffron
Stir well and serve hot

Zabaglione with Berries

2011-09-29T20:02:00.000-07:00

Zabaione/Sabayon/Zabaglione is an Italian custard made from just eggs, sugar and marsala wine.Ideally you need a double broiler to make this dessert but don't fret if you don't have one.
You can use two heat resistant bowls.Make sure that you use a heavy bottomed pan for simmering water and then use a bowl that has a base that fits the rim of the pan.

Source: Internet
4 large eggs
1/4 sugar
1/4 cup dry Marsala Wine or white wine
1 tsp lemon zest
1 cup of Heavy or Light Whipping cream (I used Light)
Berries of your choice to serve

Bring a bowl of water to simmer. The water should not be boiling
In another bowl, whisk eggs and sugar until foamy
Place the bowl on the simmering water making sure the bowl does not touch the water
Gradually pour the wine and continue to whisk the eggs until the custard has doubled in volume
The custard should be very thick
Whip the Heavy cream until it forms soft peaks
Gently fold the whipped cream into the custard.
Refrigerate for at least half hour
Spoon into bowls and top them with berries

Black Bean and Corn Quesadilla

2011-09-27T19:30:00.000-07:00

Although these are served in restaurants as appetizers, these can be served as main course. I can get completely stuffed if I eat 2 of them. The fillings can be as hearty as black beans, corn or Veggies or simply cheese. These can be put together in no time.Served with Sour cream and Salsa or Guacamole, these will be great for a party or just a weekend meal with the family.

2 tsps Olive Oil
1/2 cup Canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
10 7 inch Flour tortillas
1 cup Mexican blend cheese
1 bunch coriander leaves, chopped
1/4 cup Store bought Salsa + 1 cup to serve

In a pan, combine black beans, corn and 1/4 cup salsa and cook for a few min until all them are heated through
Place it in a bowl and set aside.
Heat a tablespoon of Oil
Place a tortilla and spread a tablespoon of the Black Bean and corn salsa.
Sprinkle a handful of Mexican Cheese

Fold the Tortilla into a half moon and press tightly with another bowl or a vessel for a minute
Turn it the other way and press for another minute until the cheese is melted and the tortillas have browned
Cut it into half
Serve with Light Sour cream and Salsa

Chutney Pulao

2011-09-25T20:26:00.000-07:00

Hope all of you are enjoying the nice weather on the other side of the pond. I am having a wonderful with my family here in India.Lots of family time, good food, stuffed with love and pampering, I hate to get onto the flight the next weekend!

Recipe: Sanjeev Kapoor

2 tsp Oil or butter
1/2 cup Mint leaves, chopped
1 small bunch Coriander leaves, chopped
4 green chillies
1/2 inch Ginger piece
1 1/2 Basmati Rice, soaked in water for 15 min
1 cup paneer, cubed
1/2 cup corn
3 Bay leaves
1 inch stick Cinnamon
2 cloves

Blend the mint leaves, coriander leaves, chillies and ginger in a mixer to a fine paste adding a tsp of water if needed. The paste should be thick
Heat oil in a pan and add Paneer pieces
Fry until lightly browned; Set aside on a paper towel to drain out any excess oil
In the same oil, add bay leaves, cinnamon, cloves and fry the spices.
Add 1/3 cup of chutney and corn and mix well
Toss the rice gently until well combined
Add 3 cups boiling water and salt
Cook until the rice is completely cooked through
Gently add the paneer cubes into the rice
Serve hot with Raita

Soup Au Pistou

2011-09-22T20:00:00.000-07:00

There is something about fall and the dramatic changes it brings - the pleasant weather and the vibrant bursts of colors of the leaves with the holiday season just around the corner! It also happens to be my favorite season. As a family, we tend to do lot of activities during Fall - hay rides, corn mazes, perfect weather for biking in the scenic mountains and of course a beautiful hike or a walk along a trail covered with leaves.I cannot wait..
What better way to start this colorful season than with a hearty soup? Gather all the veggies with a trip to farmers market or use the veggies in your refrigerator and start cooking!
Pistou Soup has its origins in France.This is Vegetable rich soup and the Pistou gets stirred in the end giving the soup lots of flavor.In the Provencal dialect, pistou translates to 'pounded'.The difference between traditional Pesto and Pistou is the nuts. Pistou is Tomatoes, basil, garlic and olive oil, minus the nuts blended together to form a paste.

Sources: Food Network and Internet

3 tablespoons extra virgin olive oil
1 bunch of leeks, with the dark green part discarded and the light green parts chopped
3 carrots, peeled and chopped into 1/2 inch sticks
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
10 green beans, chopped
1 small zucchini, skin peeled and chopped into big chunks
1 yellow squash, skin peeled and chopped
1 15-ounce can white beans, drained and rinsed
1/2 cup spaghetti, broken into pieces.
Salt and pepper

Pistou -
2 bunches of basil leaves, chopped
3 garlic, cloves, peeled and crushed
6 tbsps Extra Virgin Olive Oil
4 Plum tomatoes, chopped

To make Pistou - Blend all the ingredients together to form a smooth paste.

In a large pot, heat olive oil.
Add Onions and carrots and cook till they are browned
Add leeks and garlic and cook for about 5 min
Add beans and pour 8 cups of water and bring it to a boil
Add zucchini and squash and continue to simmer until the vegetables begin to soften about 6 min

Add the broken pasta and cook until the pasta is al dente about 8 - 10 min
Stir in about 2 tablespoons of Pistou into the soup
Sprinkle with parmesan cheese and serve hot with bread.

Hugs,

Vanilla Pound Cake w/ Greek Yogurt

2011-09-20T19:22:00.000-07:00

The Greek Yogurt is smooth and very rich in taste. This is similar to chakka, yogurt drained in cloth.In fact a lot of times, I love to use the Greek Yogurt for making Shrikhand which saves a lot of time without having to give up on the taste.
Greek Yogurt is a great substitute for Sour Cream in this recipe.

Source: Chobani
1/2 C (1 stick) plus 1 Tbsp unsalted butter, cut into pieces and softened
1 C plus 2 Tbsp all-purpose flour
½ tsp baking powder
1 C sugar
2 large eggs, at room temperature
1/2 tsp kosher salt
1 C Vanilla Chobani Greek Yogurt, at room temperature

Preheat the oven to 375F
Brush a 8 1/2 X 4 1/2 X 2 1/2 loaf pan with butter
Combine flour, baking powder and salt.
Beat butter and sugar with a mixer until light and fluffy
Add one egg at a time and beat for a minute or so
Scrape down the sides of the bowl with a spatula as needed
By alternating the flour mixture with Yogurt and by starting and ending with the flour mixture,slowly add the flour mixture and Yogurt
Pour into the loaf pan and smooth the top with a spatula
Bake in the oven for 40 - 45 min' The cake should spring back when pressed
Remove the cake to cool down
Invert the pan and continue to cool on a rack.
Serve with fresh fruit or a drizzle of fruit puree

Pav Bhaji

2011-09-18T19:21:00.000-07:00

Again, my today's dish has to do with bread. It is hard to resist bread especially when the accompaniment is unparalleled Bhaji. Pav Bhaji is the quintessential street food particularly in Mumbai. When it comes to Indian street food, Pav Bhaji is my favorite hands down. I used a store bought Pav Bhaji Masala, main stay in my pantry.Most of the times, I use Pav Bhaji masala in various items in place of Garam Masala, which works perfectly well.

3 Potatoes,peeled and cubed
1/2 head of cauliflower, florets separated
10 beans, chopped
4 carrots, peeled, chopped
1 cup peas
4 tomatoes, chopped
1 Onion, chopped, divided + 1/4 cup extra to serve with the Pavs
4 green chillies, chopped
3 tbsp Pav Bhaji Masala
Lemons quartered into wedges
1 bunch Coriander chopped
2 tbsps butter + Extra butter for the Pavs
8 Laadi Pavs

Bhaji

Boil all the vegetables with sufficient water in a pressure cooker.
Set the boiled vegetables in a colander so that any excess water drains out
Heat 2 tbsps butter in a pan
Add 1/2 of chopped onions and chillies
Saute till the onions are translucent
Add the tomatoes and cook until they are soft
Add the boiled vegetables and using a slotted spoon mash the vegetables.
Stir in the Pav Bhaji Masala
Continue cooking till all the vegetables are combined well and the curry forms a thick gravy.

For the Pavs-

Heat a pan and swirl a tablespoon of butter
Cut the pav into halves and place them on the pan. The white side should be directly on the pan while the brown side should be face up
Cook till they are lightly browned
Serve the pav with the bhaji
Garnish with Chopped onions and coriander
Serve with a lemon wedge

Breadsticks

2011-09-15T20:00:00.000-07:00

Carbs are evil and we all know that. Especially the refined starch in the all purpose flour. Yet, we cannot stay away from anything white which includes sugar:-) I believe anything in moderation is good. The more you want to stay away from a particular food item, the more you get attracted to it.So I rather eat one than eat none!! What do you think?

Recipe:Food Network
Dough
1 package active dry yeast
4 1/4 cups all purpose flour and extra for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon salt
1 1/4 cups warm water +2 tbsps

Topping
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Sprinkle yeast in a 1/4 cup warm water and set aside until foamy
Combine flour, butter, sugar, salt and warm water in a bowl
Using a mixer fitted with paddle attachment, mix it until a dough forms about 5 min. The dough should be slightly sticky
On a floured surface, knead the dough until soft for about 3 min
Roll into a 2 foot long log
Cut into 12 1 1 /2 inch long pieces
Knead each piece shaping into a 7 inch long bread stick
Arrange the sticks 2 inches apart on a baking sheet

Cover with a moist towel and let them rise until doubled which is about 45 min to an hour
Preheat the oven to 400F
Brush the bread sticks with 1 1/2 tbsps of melted butter and sprinkle the kosher salt.
Bake until lightly golden for 15 min
Combine the remaining butter, 1/4 tsp of salt with garlic powder and oregano.
Brush the warm bread sticks with the remaining butter and the garlic, oregano and salt mixture

Cherry Clafoutis

2011-09-13T01:04:00.000-07:00

I doubt if there is anyone who has not heard of Julia Child. Julia Child and her recipes are iconic to say the least. Known popularly from her PBS show 'The French Chef' and someone who demystified French Cooking and the cuisine, I have only seen her cook scrambled eggs in one of the episodes.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." - Julia Child
Clafoutis (Pronounced as klä-fü-ˈtē/kla-foo-TEE) is a french dessert which can also be served for breakfast. Typically desserts carry a wide range of ingredients with very methodical and elaborate procedures.Often they also come with tongue twister names. This dish is as easy as it can get.True to the quote above!!

Recipe:Julia Child

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

Preheat the oven to 350F
Blend the Milk, 1/3 cup sugar, Eggs, Vanilla, flour, & Salt
Butter a baking dish (9" X 1 1/2") and pour a 1/4 inch layer over the bottom
Place the dish in the oven for about 10 min until a film appears on the top but the mixture should not be baked.
Remove the dish from the oven by keeping the oven on.
Distribute the cherries evenly over the batter and sprinkle the remaining sugar
Pour the remaining batter over the cherries and sugar
Bake in the oven for 45 - 60 min until the clafouti is baked and the knife comes clean
Sprinkle with Powdered sugar.

Appam & Stew

2011-09-11T19:46:00.000-07:00

Hope all of you had a wonderful Onam! Ask a newly married where they are heading out for their honeymoon in India and most likely the answer is Kerala.I have heard at least a dozen times. No wonder it is everyone's favorite spot and justifiably so. As a kid, I have known Kerala as a highly educated state with the literacy rate above 90%, the highest in India.Sadly, I have never gotten a chance to visit this gem of a place.But I have seen the most picturesque palm lined beaches,elephants adorned with ornaments, the famous backwaters, Tea plantations and the beautiful temples, of course in the photos taken by my friends. This is also the home to Yoga, Ayurvedic Medicine,and Kathakali (a form of dance usually presented in the form of folk play and based on epics also carries a moral). And not to mention the Boat race during Onam.It is as intriguing as a place can get. It has to be on everyone's list to see before we die!!
Today's dish also hails from the land of coconuts -Appam and Stew.It is a lacey crepe which is very light in texture and flavor.Served with stew, you are a step short from Heaven. I had my share of utter flops and some good hits with this dish. This recipe seems to give me perfect Appams every time I make it.So try it!

Source:Internet

1 cup Rice flour (There is also rice flour meant for making Palappams under the name of Nirapara)
1 1/2 tbsps cooked rice
1/2 cup coconut milk (I used a canned coconut milk)
Salt to taste

Yeast Mixture
1 packet active dry yeast packet
3 tsps sugar
1/4 cup water

Appams

Dissolve the sugar in 1/4 cup water and add the yeast.
Set aside in a warm place until it is frothy.
Blend the rice flour, yeast mixture and cooked rice
Set aside the batter to rise and ferment overnight. You cannot go wrong with the sour and the yeast smell.
Before making the appams, add the coconut milk and salt.
Heat the Appam Chethi.
Pour a ladle of appam batter and quickly swirl the pan such that it covers the edges of the pan in order to get the shape of a bowl leaving a puddle in the center.
Cover it with a lid and cook for 2 min.
Once the appam is cooked, the appam will start peeling away from the edges of the pan
Gently remove the appam from the pan and place it on a plate.
Serve it with Vegetable stew(Recipe Follows)

Vegetable Stew
2 potatoes, peeled, cut into big cubes and boiled
3 carrots, peeled, chopped and boiled
15 beans, cut and boiled
1 Onion, cut in half and thinly sliced similar to half moons
3 cloves
1 Cinnamon stick
2 Bay leaves
2 Green chillies, chopped
2 cups coconut milk
1 tbsp coconut oil
8- 10 Curry leaves, divided
1/2 tsp Cumin seeds
1 tsp Oil

Heat a tsp of oil in a pan and add cumin seeds.
Add the chillies and 4-5 curry leaves;Fry them for 2 min
Add the cloves, Cinnamon stick and Bay leaves
Cook for a few min.
Pour the Coconut milk and simmer for 5 min
Add the Carrots, Beans and Potatoes
Continue simmering such that the flavors of the veggies are well absorbed
Stir in the Coconut oil
Garnish with the rest of the curry leaves.
Serve with hot appams

Hummus Wraps

2011-09-07T14:38:00.000-07:00

Hope you all had a nice long weekend. The long weekend went by pretty fast.The weekends always do. It was a lot of fun with my uncle and family dropping by. The little one thoroughly enjoyed their stay playing with her cousins. Sitting and chatting and spending time with family are simple pleasures. Precious.
~~Tuesday~~-Monday evening, the reality hit hard that the week is about to start and here we were scrambling through things,laundry, pressing clothes, cooking -the whole nine yards..

1 packet of Flour Tortillas ( Wraps)
1 store bought Red Pepper Hummus
Fresh Lettuce
Onion, sliced thin
Tomatoes, chopped
Chickpeas, canned
Feta cheese

Place a tortilla on a plate or on a clean working surface
Spread a tablespoon of Hummus on the tortilla in the center
Add a handful of lettuce, 2-3 onion rings/slices, a spoonful of tomatoes, chickpeas and feta cheese.
The filling should be in the center and the edges should be clear
Follow the instructions on the packet to make a wrap:
Fold the sides about 3 inches towards the middle.
Then start rolling the bottom edge (edge on your side) toward the top edge such that it is tight and snugly.
Cut the wrap diagonally into halves.

Tomato Chutney

2011-09-06T03:31:00.000-07:00

My mom's tomato chutney is a favorite of mine. Her secret is to add methi seeds(Fenugreek seeds). It has a mild bitter flavor but not overpowering. In fact it imparts a nice smell similar to the smell in Pickles.She also adds a few leaves of coriander to it. One of my good friends brought the Tomato chutney with coriander to a party and guess what that reminded me of.So I adapted this recipe from both of those recipes.

8 Large tomatoes, chopped
2 bunches of coriander leaves
1/2 tsp Methi seeds(Fenugreek seeds)
2-3 green chillies, chopped
1 tsp turmeric powder
1 tsp urad dal
1 tsp cumin seeds
1 tsp mustard seeds
Pinch of Hing
1/4 cup of tamarind pulp
1 tbsp oil + 1 tsp

Heat a tablespoon of oil in a wok.
Add the fenugreek seeds, urad dal and cumin seeds;Fry for a couple of min until they turn golden brown.
Add green chillies and tomatoes; Cook until they are soft
Stir in the turmeric powder
Add coriander leaves.Cook until the leaves are wilted
Blend the tomato and coriander mixture along with tamarind pulp.
Add the remaining tsp of oil
Add the mustard seeds and fry till they splutter
Add hing and quickly stir the tempering into the blended tomato-coriander mixture.
Serve hot with Rice/Idlis/Dosas.

Happy Ganesh Chathurthi! Pulihora

2011-08-30T16:00:00.000-07:00

Wish you all a very Happy Ganesh/Vinayaka Chathurthi.It is probably different time that each of us celebrate the Chavithi given that our time zones are different. Regardless, I hope you all get to make the Modakams/Undrallu.

As a kid, I loved going to temples.It is for the most part the Pulihora or the Dadhojanam that attracted me. So much for Spirituality!!The temple Pulihora has a unique flavor and I think it is almost impossible to achieve the same flavor when made at home.This is the closest I have gotten to the temple version.

Pulihora (పులిహోర)/புளியோடரை is a popular South Indian rice dish which is mostly served as Prasadam or Naivedyam in temples. The dish has distinct flavors of Sesame seeds, Peanuts and a tangy flavor from the Tamarind Pulp.
I have adapted this recipe from Cooking with Pedatha.

2 cups Uncooked Rice; I prefer Sona Masoori
1/2 tsp Turmeric Powder
1/2 tsp Fenugreek Seeds
4 tbsps Sesame Seeds
1/2 cup Roasted Peanuts
Pinch of Hing/Asafoetida Powder
1 cup Thick Tamarind Pulp; I like to microwave a small ball of Tamarind with water for about 3 mins. Then set it aside for 10 min.Squeeze the ball which should be softer to make thick pulp.
1 tbsp Ghee
2 tbsps Oil
Salt

1st Tempering

1 tbsp Bengal Gram/Channa Dal
1 tbsp Urad Dal
1 tbsps Mustard Seeds
5 Red Chillies, halved or quartered
4 green chillies, vertically slit
8-10 curry leaves

2nd Tempering
1 tsp Chana dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds

Boil the rice with turmeric powder until soft. Set aside to col down
Dry roast the Fenugreek seeds and Sesame seeds separately
Grind each of them into a fine powder, separately
Heat a tbsp of oil and add the chana dal.
Let the chana dal turn golden brown;Add mustard seeds and allow them to pop
Add the red chillies, green chillies and curry leaves
Fry for a couple of minutes
Add the tamarind pulp, hing, fenugreek powder, sesame powder and simmer for about 6 min
Add the rice and salt.Combine them well.
Heat the remaining tablespoon of oil and add the chana dal, urad Dal and Mustard seeds
Add the roasted peanuts
Stir in the ghee
Pour this over the tamarind rice.

Creme Brulee

2011-08-29T06:00:00.000-07:00

I hope all those that were in the path of Irene are safe. There are newspapers reporting that Irene has caused much less damage than anticipated but to me Saturday night felt like an eternity. Perhaps, because hurricanes dont hit the NY-NJ-PA tristate area as much and my experience with hurricanes almost nil.
Power outages to flooding, of course, ruined the entire weekend...during Summer...Arrgghhh!

Recipe:Aida Mollenkamp

Creme Brulee

1 Vanilla Bean
2 cups Heavy Cream
2 Cups Half and Half
8 Large egg yolks
1/2 cup + 8 tsps Superfine sugar
1/2 tsp Kosher Salt

Preheat the oven to 325F
Split the Vanilla bean lengthwise. Scrape the seeds with a paring knife.
Combine the cream, half and half, Vanilla seeds along with the pod in a saucepan.
Bring them to a simmer over medium heat

Reduce the heat to low and continue to simmer to infuse the cream,about 10 min
Discard the Vanilla pod.
Remove the cream mixture and let it cool down
Whisk the egg yolks, 1/2 cup sugar and salt ina bowl until the sugar is well combined and completely dissolved; The mixture should be pale yellow and thick.
Whisk the Cream mixture into the egg mixture slowly.
Remove any bubbles on the surface with a spoon or a ladle
Pour the mixture into 8 ramekins evenly among them
Place the ramekins in a roasting pan and pour boiling water such that it comes half way through
Bake until the custards are set, about 40 to 45 min
Remove the ramekins and refrigerate them uncovered for about 2 hours.
Before serving, sprinkle 1 tsp sugar over the custard.Tilt and turn around the ramekins so that the sugar is evenly distributed
Turn on the broiler
Place the ramekins for a few minutes until it begins to turn into Amber color and a few black spots begin to form.
Refrigerate it until the crust is hard about half hr
Serve cold

Lessons learnt-

After sprinkling sugar and before caramelising the sugar, wipe the excess sugar on the rim of the ramekins. If not, the sugar crystals that are on the ridges also caramelize. There is nothing wrong with it but it does not give a clean look to the dish.

Baklava

2011-08-24T14:47:00.000-07:00

As the Summer is winding down, the urge to squeeze in 'just one more beach trip' or 'just one more Theme park visit' is rather high. It makes me sick to my stomach that Winter is fast approaching..The lazy evenings on the Patios, Beach hangouts, walks at dusk and outdoor food shops - I will miss them all.
I am not a frequent visitor to Farmer's market but my visit to Marche Jean Talon in Montreal, one of the city's open air food markets, made me fall in love with the Farmers Market and the local produce. Whether or not you make a purchase, it is just incredible to take a walk and immerse yourself in the smells of the fresh produce and cheeses.The market is lined with a wide array of chocolatiers, fromageries,bakeries and wine shops.We had a well crafted and a very tasty piece of Baklava from one of the shops.
Baklava is a middle eastern/Mediterranean layered sweet pastry. I have skimmed through the internet and could not find the origin of this sticky dessert. All along my impression was this was a Greek dessert but I could not find evidence on that.
It is made from Phyllo dough layered with nuts and spices soaked in honey syrup - The result is a crisp and a decadent diamond shaped pastry.

Recipe: Emeril Lagasse

Syrup

1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon fresh lemon juice
2 Cinnamon Sticks
1 (1-inch) strip lemon zest
Pinch ground cloves
Pinch ground cardamom
Phyllo Dough:

1 pound walnuts
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions

Procedure:

Syrup-

Cook sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom in a saucepan over medium heat
Stir occasionally until the sugar has completely dissolved
Continue cooking until sugar forms a thick syrup
Remove the cinnamon sticks. Cool the syrup
Pulse the nuts in a food processor
Combine the nuts mixture, cinnamon and salt well
Melt the butter over low heat in a pan.
Butter a 13X9 inch baking dish Measure the thawed phyllo sheets. If the size is more than the baking dish, cut the dough to match the baking dish dimensions.
Cover the sheets with a damp cloth while working otherwise the sheets tend to dry out if left uncovered
Preheat the oven to 350F

Working one sheet at a time, place a sheet on the bottom of the dish.
Brush with melted butter. Pastry brush works best while brushing the butter Repeat the procedure with 6 more sheets of phyllo for about 7 layers Then spread 3/4 cup of nut mixture evenly over the buttered phyllo sheets Repeat with 7 more sheets buttering each layer like before and spread the 3/4 nut mixture on top. Continue this process until all the sheets and the nut mixture have been used
Use a sharp knife, cut the prepared layers lengthwise such that there will be 5 equal strips.
Then cut diagonally to form diamond shapes.
Bake the Baklava until golden brown for about 40 min
Remove from the oven and set aside to cool for 5 minutes
Using a cup, slowly pour the honey syrup over the warm baklava such that the entire baklava gets covered completely with the syrup
Let it stand for a few hours. Typically I would make this in the morning for serving in the night. I would say a good 8 - 9 hours will allow the baklava to absorb the flavors making it juicy.

Methi Baingan

2011-08-21T13:24:00.000-07:00

Growing up, eggplant was the most cooked vegetable in my house. I can safely say that I have tasted most of the dishes that can possibly be made with Baingan, be it Eggplant chutney, Bagara Baingan or Baingan Bhartha or Vankaya karam (Eggplant with Redchillies) One of my favorites from my mom's kitchen is the Vankaya kothimeerakaram (Chinese eggplants simmered in Coriander gravy).
The combination of Methi and Eggplant sure is unusual but you have to trust me on this. The bitter methi leaves simmered in tangy tomato gravy with the crisp brinjals makes a perfect combination with rotis or rice.

Recipe:Sanjeev Kapoor

2 bunches Methi leaves, leaves separated and washed
12 small eggplants
2 Big Onions, chopped
4 green chillies, chopped
1/2 tsp Amchur powder or Chat masala
1 cup Gram Flour/Besan
Pinch of Baking Soda
1/2 tsp Mustard seeds
6 curry leaves
2 tbsps Ginger garlic paste
3/4 cup Tomato Puree
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Garam Masala powder
1/2 tsp turmeric
oil to deep fry
Salt to taste
Red chilli powder(optional)
Coriander leaves to garnish

Slit the eggplants vertically by keeping the stem intact
Place them in a bowl of salt water and set aside.
Heat a tablespoon of oil in a pan.
Add mustard seeds,chillies, onions, curry leaves and fry for a couple of minutes
Add the methi leaves and stir fry for 5-8 min
Add the ginger garlic paste and saute for a few more min
Stir in the Cumin-coriander powder, red chilli powder and then add the tomato puree.Cook for a few minutes
Add salt, garam masala, turmeric powder and 1/3 cup water and cook for about 10 min until the gravy thickens.
In the mean time, make the besan batter by mixing the gram flour, baking soda, salt, redchilli powder, and amchur powder.Make sure that the batter is not very watery. 1 cup besan can take about 3/4 cup water give or take.
Heat the oil about 1 cup oil in a wok to deep fry
Dip the eggplants one by one in the besan batter and carefully immerse them in to the oil
Deep fry them and place them on a plate lined with a paper tissue to drain off any excess oil
Arrange them in a bowl and pour the gravy over the eggplants
Garnish with Coriander leaves
I loved it with roti.

Double Chocolate Brownies

2011-08-19T01:58:00.000-07:00

Bertha Palmer, an American Socialite requested a chef in the Palmer house Hotel in Chicago to create a dessert that is less cakey and can be eaten straight from a lunch box (Source:Wikipedia).That is how brownies were created and the first brownies had Walnuts and Apricot Glaze in them.These are still being served in the Hotel based on the original recipe.
Chocolate Brownies are simple to make. One can always have variations tot he chocolate brownie by mixing things up. My favorite has to be the simple and the basic brownie.

Recipe:Joy of Baking

5oz semisweet chocolate chopped
1 stick(1/2 cup) unsalted butter
2 tbsps cocoa powder
1 cup fine sugar
1 tsp pure vanilla extract
3 large eggs
3/4 cup all purpose flour
1/4 tsp salt
1/2 cup mini semi sweet chocolate chips

Preheat the oven to 350F
Butter an 8 inch square pan and line with a parchment paper
Melt the chocolate and butter in a bowl placed over a bowl of simmering water
Once melted, remove the bowl from the heat.

Mix in Sugar and the Cocoa Powder
Stir in the Vanilla extract.
Whisk in the eggs, one egg at a time, making sure they are well combined
Stir in the flour, Salt and the chocolate chips
Pour into the pan and bake for about 25- 30 min until a toothpick comes out with a few moist clumps
Do not over bake as it can become dry
Remove from the oven and let them cool down
Cut them into about 2 inch squares

Bobbatlu/Puran Poli

2011-08-17T00:51:00.000-07:00

Bobbatu/Puran Poli is a sweet bread that is popular across India. The fillings could be made of chana dal, moong dal or toor dal. The most popular filling in Andhra is chana dal mixed with Jaggery. I did not have jaggery and so I substituted Sugar which is equally tasty.

Purnam/Filling
1 cup Chana Dal/Bengal Gram
1 1/2 cups sugar
1 /1 4 tsp Cardamom powder
1/2 tsp Nutmeg Powder

Dough
1 1/2 cups Maida (All Purpose flour)
1/4 to 1/2 cup Ghee
1/2 cup water

Mix the flour with the water and ghee as needed to form a smooth dough.Cover it and set aside for 2 hours
In the meantime, cook chana dal with 2 cups of water. If you are not pressure cooking, use more water as needed until the dal should is soft but not mushy.
Mix the sugar,cardamom and nutmeg into the cooked Dal.
Transfer into a pan and cook until it starts leaving the edges of the pan and becomes a paste
Let it cool down
Divide the Chana Dal mixture into 8-10 balls.
Divide the dough into 8-10 balls as well.
Flatten a dough ball into a small circle; Place Chana Dal ball on the circle. Cover the ball with the dough edges and seal it covering the chana dal ball completely.
Roll into a 6 inch diameter circle.
Heat a tawa/nonstick pan
Cook the bobbattu on both sides using a tsp of ghee.
Cook till brown spots appear like a chapathi
Repeat with the remaining dough and filling.

Mumbai Pulao

2011-08-11T15:25:00.000-07:00

When I saw post on Supriya's blog, I knew I was going to make it.I am huge fan of tomatoes. There can never be enough of tomatoes in my kitchen and every dish has to have it. Of course exceptions always apply!!
Simple, can be made in a jiffy and delicious! and Oh..did I mention that can be made with left over rice!I used left over brown rice and white rice. I tweaked the recipe to match the ingredients in my kitchen.I like the nutty texture of the brown rice in the dish.http://www.blogger.com/img/blank.gif

1 cup rice
1 big onion
2 big tomatoes
½ cup tomato ketchup
1 Medium potato, peeled, cubed and boiled
2 tsp pav bhaji masala
1 tsp chilli powder
½ tsp turmeric powder
½ cup boiled peas
1 tbsp ginger garlic paste
1 tsp cumin seeds
Oil
Salt

Heat a tsp of oil. Add cumin seeds, ginger garlic paste,onions and cook till the onions become translucent.
Add the tomatoes and peas. Stir for a minute and cook until tomatoes become soft.
Add the potato and stir for a minute or so.
Add the Ketchup,Pav bhaji masala, turmeric, and chilli powder.
Add the rice and salt and combine it such that there are no lumps.The tomato mixture/gravy should be evenly distributed.
Garnish with coriander leaves

Croquembouche

2011-08-08T07:23:00.000-07:00

Also known as Piece Montee, Croquembouche is a delectable tower of pastry puffs filled with Pastry cream. The pastry cream could be of any flavor. I chose half Vanilla and half chocolate.Croquembouche (Kroh-Kuhm-BOOSH)means 'Crunch in the Mouth'.

The 70 Profiteroles are dipped in caramel that acts as glue and piled up high in the form of a Pyramid.The Caramel is then swirled around the pyramid so as to form a web.
Break the web with the back of a fork, and you can pull a pastry puff off from the "tree"!!
It would look like a Christmas tree, done right! It is not as hard as one might think but a little patience goes a long way in making this divine and ornamental masterpiece.

I have to give credit to my SIL, Siri who wrote 3/4s of the recipe as I was making the tower.!!

Courtesy:Food Network
Ingredients:
For the cream fillings:

1/4-ounce packet unflavored gelatin (2.5 teaspoons)
4 cups whole milk
2 vanilla beans
12 large egg yolks
1 cup sugar (fine white variety)
6 tbsp cornstarch
1/4 tsp salt
5 tbsp unsalted butter
6 ounces bittersweet chocolate, chopped (I used 1.5 bars of Ghiradelli chocolate)
1 tbsp powdered espresso
1.5 cups of heavy cream

For the pastry puffs:

10 tbsp unsalted butter, cut into pieces
1.5 tsp of sugar
1/2 tsp salt
1.5 cups all-purpose flour
6 large eggs

Note: Unfilled cups can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg. Bake 5 minutes at 350 F.

Caramel

3 cups sugar
3 tablespoons light corn syrup

Preparation:

1. Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
2. Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to simmer, then cover and remove from the heat.
3. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.
4. Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.
5. Whisk the egg mixture into the remaining milk in the pan. Cook cover medium heat, whisking constantly, until the mixture boils and thickens, for about 6 minutes. Continue boiling until the mixture is custard-like, for about 3 minutes.
6. Remove the pan from the heat. Slice the butter into pieces, and whisk into the custard, then stir in the gelatin mixture.
7. Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tbsps hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
8. Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
9. When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
10. Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand).
11. While the fillings chill, make the pastry puffs: Preheat the oven to 450 F. Bring 1.5 cups water, the butter, sugar and salt to a simmer in a sauce pan over medium heat, stirring to melt the butter.
12. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
13. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
14. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1.5 inch balls of dough onto the paper. (about 48 total).
15. Smooth the dough peaks with a wet finger. Bake until puffed about 20 minutes and lower the temperature of the oven to 350F and bake until golden.
16.Turn off the oven and keep the puffs inside for 10 min.
17.Pierce each puff with a with a piping tip.And then transfer to a rack to cool down
18.Fill 2 pastry bags, one with Vanilla Cream and one with Chocolate cream.Insert the tip into the hole that was pierced and squeeze the cream until full. Fill half the puffs with Vanilla cream and the other half with chocolate cream. Fill all the puffs and refrigerate the puffs until well chilled.

Making the caramel-

-Combine sugar,corn syrup and 1 cup water and bring it to a boil over high heat.Do not stir.
-Then continue boiling until the syrup turns amber in color about 20 min
-Dip the bottom in ice cold water to stop the cooking
-Transfer the caramel into a measuring cup and cool down.Make sure it is still in a liquid state while it is cooled down
-Draw a 7 inch circle on a parchment paper with a pencil.Turn around the paper so that you can still see the circle but the pencil does not impart marks on the puffs
-Quickly dip each puff in the caramel and place them on the circle. Place more puffs on the circle as it builds a stable base.
-When the caramel hardens, melt it in the microwave
-Continue building the conical tower and top the tower with a single puff
- Place more parchment paper on the sides. The final step will be messy. Once the last step is done, you can take out the parchment paper
-Dip the tip of the fork in the caramel and quickly turn it around the Croquembouche in circles.It should be thready as you are doing it. But once it cools down, it hardens.
-Once you get the hang of it, you don't want to stop this. Atleast I did not want to.
-Do this to your heart's content:-)
- Once you are ready to eat, crack the tower with the back of a fork.

Eggplant & Paneer Curry in a Coconut Gravy

2011-07-13T10:00:00.000-07:00

I was mentioning to one of my friends that I made Eggplant with Paneer curry and he was almost shocked. Eggplant with Paneer!!! The combination doesn't sound like any of the paneer curries that we make. But it tastes equally good.

The beauty of eggplant is it can be cooked any which way and it has an inherent taste that makes the dish delicious.I have eaten eggplant in every form, from curries to pickles to Lasagna. However, not this one!This dish has a mild Thai flavor while retaining the Indian flavor from the Ginger garlic paste and the curry powder.

The eggplant with Paneer(substituted for Tofu) is simmered in coconut milk alongside with wilted spinach and tomatoes.I have adapted this recipe from Food Network Magazine.

3 tablespoons vegetable oil
1 medium onion, thinly sliced, into half moons/semicircles
3 cloves garlic
1 3-inch piece ginger, peeled
1 14-ounce can whole plum tomatoes
6-8 green chillies
2 Japanese eggplants, cut into 3/4-inch pieces
1 1/2 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
1 block Paneer, cubed and lightly fried in bitter or oil
3 cups spinach
Salt and pepper

Place eggplant in a bowl filled with salt water.Set aside.
Heat a tablespoon of oil in a nonstick vessel
Add the onions and let them cook until softened.
In a blender, puree ginger, garlic, green chillies with a little bit of water
Drain the tomatoes from the can preserving the juice
Crush the tomatoes with a fork
Add the remaining 2 tbsps of oil to the pan. Drain the water and add just the eggplant.
Cook for a couple of min.
Add the blended ginger garlic chilli paste;Stir in the curry powder
Let them cook for 2-3 min
Add the tomatoes and not the juice yet.Let the tomatoes cook for 2-3 min.
Then add the juice, 1 cup water, coconut milk
Let them cook for 4-5 min, until eggplant is tender
Add the spinach and cook until wilted.
Finally add the lightly fried paneer pieces.
Serve with hot rice.

Frozen Yogurt with a dash of Honey & Fruits

2011-07-06T12:02:00.000-07:00

I am back from my Alaska Trip and back to my routine.The trip was awesome, exciting and exhausting.I could take another vacation to fully recover from this one.
Alaska is beautiful beyond words. Every place will have its distinctive character and beauty, but Alaska is one of those few places with sparkling blue water, towering mountains, shimmering glaciers(literally blue ice) and lush green landscape with wildlife.There is nothing that nature cannot offer in Alaska.

The weather was perfect, not too cool nor too hot. Somewhere in the 50s - 60s.The train rides were relaxing (without having to drive),taking you along the scenic coast while you gaze at the Dall Sheep studded in the rocky mountains or the Whales playing around while preying on the fish or to just lose yourself in the glaciers. I can definitely write a never ending experience of my trip but in one word - I would definitely recommend visiting atleast once.

To me/us, the long journey, the time and the energy especially with a 4 yr old spent on the trip was all well worth it.

To enjoy the summer, I got a new ice cream maker:-) to make some delicious icecreams.My first experiment was the frozen yogurt...Whether it is Pinkberry yogurt or Yogurtland or homemade Yogurt, frozen Yogurt is as close as you can get to a rich, creamy, not so calorie loaded dessert. This recipe is from Food Network Magazine again...from their almost frozen section. I froze it for a longer time as I wanted it to resemble Icecream instead of a fluffy Frozen Yogurt..

2 cups plain whole-milk yogurt (I used Stony field)
2 cups plain nonfat or reduced-fat Greek yogurt
1/2 cup superfine sugar
3 tablespoons light corn syrup
Strawberries, quartered

Please follow the manufacturer's instructions. Typically you will need to freeze the bowl for a good 16 hours. I freeze it for about a day. I learnt this the hard way. The first time I froze for the dish for a few hours and I started churning the yogurt and much to my surprise... nothing happened.*Laughs*

Combine the Whole Milk Yogurt and the Greek Yogurt together.
Whisk in the Sugar and corn syrup with the yogurts.
Pour into the ice cream maker and freeze again following the manufacturer's instructions.
Drizzle with honey and some fruits.

Rosemary Bread (Macaroni Grill)

2011-06-21T13:28:00.000-07:00

Most of us have Italian cuisine somewhere in the top as one of our favorite cuisines.Especially, when it comes to the carbs loaded bread served before the meal. While we are frequent visitors to Olive Garden, Macaroni grill's and Carrabba's breads need a special mention. The Carrabba's olive oil dip or the Rosemary bread served in Macaroni grill are simply irresistible. There were times when we just got bread for take out...That sums up my love for the bread, I guess!!

Those of you who subscribe to the Food Network Magazine might know about the 'Almost Famous section' where the Food Network Kitchens try to create a recipe similar in taste to a famous dish.Their recipes are very close if not the same exact taste.

Recipe - Food Network Magazine;Inspiration Macaroni Grill

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 1/2 teaspoon fine salt
Freshly ground pepper

Mix the yeast, sugar and 1/4 cup warm water in a bowl. Let it sit until it is foamy. It takes anywhere from 5 min to 12 min.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water.
Stir with a wooden spoon until a dough forms.
Turn the dough onto a lightly floured surface.Knead the bread with your palms for about 8 mins, until the dough is elastic and smooth. When you press the dough it should spring back.
Brush a large bowl with olive oil. Place the dough in the bowl and cover it.
Let is double in size for about 2 hours
Brush 2 baking sheets with olive oil.
Put the dough on a floured surface. Divide the dough into 4 parts
Sprinkle some flour onto the dough, then fold the top and bottom portions into the middle
Now, fold in the sides to form a square.Tuck the corners to form a ball
Place the seam side down onto the baking sheet. Repeat with the remaining 3 parts
Place 2 dough balls on each baking sheet.
Let it stand uncovered for about 2 more hours
Preheat the oven to 400 degrees F.
Bake the loaves for 10 minutes
Brush the loaves with Olive oil and sprinkle salt and 1/2 tbp rosemary
Bake until the loaves are golden brown about 10 more min.
Serve the bread with Extra Virgin Olive Oil and Black Pepper

Kadhi Pakora

2011-06-16T15:17:00.000-07:00

With different versions and tastes, Kadhi Pakora is very popular across India although it is primarily a Punjabi dish.Typically, it has the bay leaves and in some cases masala as well, but I skipped all of it. I simmer onion pakoras in a simple gram flour and buttermilk mixture seasoned with Ginger, Cumin seeds, Curry leaves and Red chillies. The Kadhi or also called Majjiga Pulusu in Telugu is my Ammamma's recipe, rather how she used to do it.

2 Medium Yellow onions
3 tbsps of Besan/Gram flour
1 tsp of red chilli powder
1/2 cup Vegetable oil
Salt

Cut the onions thinly into half moons.The slices should be less than an 1/8th of an inch
Stir in the flour,chilli powder and salt
Let it stand for a min or so
Mix the flour until well combined
Heat the oil a wok
Drop a tablespoonful into the oil
Fry it till golden brown;Set aside on a plate covered with paper napkin to drain any excess oil
Repeat until all the besan mixture is over

Kadhi-
4 cups buttermilk
1/2 cup gram flour/besan
1/2 inch ginger root, chopped
1 tbsp oil
1/4 tsp turmeric
4-6 green chiilies, vertically slit
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
6-8 curry leaves
1 tsp chilli powder
Pinch of Hing

Stir buttermilk, salt, turmeric and gram flour
Whisk it until well combined
Add the ginger.
Boil the mixture until it is thick and coats the back of a spoon
Heat oil in a small pan
Add fenugreek/methi seeds, cumin seeds, curry leaves, green chillies and hing
Pour the seasoning into the buttermilk mixture
Simmer it for 3-4 min
Stir the red chilli powder
Add the deep fried Pakoras
Serve hot with Rice/Khichdi

Mexican Gumbo (Qdoba Style)

2011-06-09T14:03:00.000-07:00

People who know me well, know that I love NYC. Over the years that I have stayed in the East Coast, it wouldn't be an overstatement if I said, I visited NYC at least twice an year.And every time I visit, the place gets me excited even more. I could walk down the streets & avenues without feeling monotonous.I don't believe I felt that with any other place that I visited.

My SIL and my brother got us into this Gumbo at Qdoba. PA does not have many locations within a decent driving distance and while I would like to call NYC my backyard with just an 1.5 hr drive, it wouldn't be practical for me to drive all the way every time I crave for the Gumbo:-(..So I have decided to make my own Gumbo of course to mimic the original 'masterpiece'.

Recipe:Internet

1 Tbsp Vegetable Oil or Olive Oil. I think Olive Oil workes best

2 Yellow Onions, chopped

3 Garlic Cloves, minced
2 tablespoons Cumin Powder

3 Banana Peppers , chopped
1 tsp Black Pepper POwder
32 Oz Vegetable Broth
16 oz water

1 Big Can of diced Tomatoes

1/4 cup Medium/Hot Salsa
1 cup cooked rice, preferably short grain
Lime Wedges
1 cup Black Beans, soaked overnight and cooked till tender;Alternately you can use the canned version but use it after draining all the liquid and washing the beans through the sieve
1/2 cup Parmesan Cheese
Sour Cream
Chopped Corainder
4-5 Tortilla Strips; If you cant find them in the store, cut the tortillas into strips and deep fry them.

Heat the oil in a large nonstick pot
Add the onions and cook till soft.
Add the garlic and banana peppers and cook for a few min.
Stir in the Cumin Powder and black pepper
Add the Broth, water and diced tomatoes
Simmer it for about 20 - 30 min.
Stir in the Salsa and garnish with chopped coriander

To layer-

Place a scoop of cooked rice,2 tbsps of black beans, a big ladle of the soup, sprinkle with parmesan cheese, a few lettuce leaves (optional).
Serve with a scoop of sour cream and a lime wedge on the side with a few tortilla strip on top.
Serve hot.

Hugs,

Mirchi Ka Salan

2011-06-06T13:47:00.000-07:00

The Hyderabadi cuisine is very popular for dishes like Baigara Baingan,Dum Biryani , Khabuli and Mirchi Ka Salan. Having lived there for a decent part of my life, I can eat any amount of gravy curries and the strong Biryanis.

Mirchi Ka Salan can sound like a hot and spicy dish. While you can make your tongue burn with spiciness you can also make a mild version of it without losing the inherent taste of the Mirchi.
It is best served with Biryani or Roti.

Recipe:Zaiqa

10 Jalapeno Peppers
1/2 cup Sesame Seeds
1/2 cup Peanuts
1 tsp Coriander Seeds
Fresh Coconut - 1 cup
1/2 cup Vegetable/Canola Oil
2 Big Yellow Onions, sliced into semi circular rings
2 tsp Ginger Garlic paste
1 1/2 tsp Red chilli Powder
1/2 tsp Turmeric
1/4 cup Fresh chopped Coriander
1/4 cup thick Tamarind Pulp; I like to microwave for 3-4 min and then let it sit for 15 min to get a thick pulp
2 tsp Cumin Seeds
8 - 10 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Fenugreek Seeds

Slit the chillies in half vertically. If you dont want the dish to be to spicy, scrape all the seeds from the chillies.
Do not take the stems out
Dry roast the peanuts, sesame seeds, coriander seeds, cumin seeds separately, until it is slightly browned or changes color to a more dark version
Once the spices are done, cool them off and rub the skin of the peanuts
Blend the Peanuts, Sesame Seeds, and the fresh grated coconut. It does not become a powder but will be a smooth paste
Blend the coriander seeds and cumin seeds separately to make a fine powder(You can always use coriander cumin powder)
In a pan, roast the onions till brown. Once they are soft, keep them aside and let them cool.
Once it is cooled down, blend them into a puree
Heat the oil in a wok.Add the chillies and fry them till the skin has blisters.
Remove the chillies and place them on a plate with a paper napkin to remove any excess oil
In the same wok, add the cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.
Add the pureed Onion and cover the lid.
Cook for a minute; Add ginger garlic paste and cook for 3-4 min
Add the coconut, peanut and sesame paste and cook unti you can see the oil separate on the top
Stir in the Red Chilli powder, Salt and Turmeric well
Continue to cook until the raw smell of peanuts goes away
Then add the Coriander seeds & cumin seeds powder
Add the chopped coriander until well combined
Add 4 cups of water and the tamarind pulp
Add the fried chillies and stir in well
Cover the lid and cook for about half hour until all the flavors are well absorbed
The oil should separate from the gravy
Serve it with Bagara Rice

Pina Colada (Virgin)!!

2011-05-28T15:57:00.000-07:00

When I first started my blog, I participated in most of the events that I came across in the blogosphere. But lately, my work, my growing daughter, her classes and just cleaning up takes away most of my time in a day. As summer approaches, I tend to unveil a long list of to do things, list of recipes to cook and blog and giddy with excitement. So many things to do and so little time....

What better way to kick of my long list with a cool Summer drink. I have decided to make Pina Colada(non alcoholic) with freshly made coconut milk and chopped Pineapple.

Coconut Milk in Ayurveda is considered very healthy and according to Wiki, it can cure Ulcers. Pineapple is a good source of Vitamin C and is a good antioxidant.

This goes to Sukham Coolers, hosted by Jigyasa and Prathibha of Pritya Books. The event is started by Siri as Healing Foods.

1 1/2 cup Chopped Pineapple
1/4 cup Coconut Milk (To make Coconut Milk, see below)
1/4 cup fine sugar
1 cup ice

Blend all the ingredients.
The juice will have the pineapple pieces. If you do not like it and would like a smoother texture, strain through the sieve.

Coconut Milk

1 cup of Fresh grated Coconut
1/4 cup Water

Blend the Coconut with a quarter cup water and blend it till it is smooth.
Some of the blenders cannot make it too smooth. In that event, please strain through a fine sieve.

Stay Cool!!

Paal Paayasam(Rice Pudding)

2011-05-26T14:47:00.000-07:00

Between a fancy dessert and a rice pudding, the rice pudding will be the winner for me.Any Day!Paayasam is so simple yet the most delectable dessert.Some recipes carry Condensed milk but I thought just simple milk would do the trick as my mom always made this rich dessert with out any condensed milk.This one is for a good friend of mine who is not from India but is fond of Spicy Indian food and Rice Pudding.I am glad I made it for her and I hope she and her family enjoyed!!

10 cups of Whole Milk
3/4 cups of Basmati rice
1/2 cup Sugar
1 tsp saffron mixed with a 3 oz of warm milk
1/4 cup Jaggery; If Jaggery is unavailable, use Brown Sugar
1tbsp Ghee
6 Whole Cardamoms, crushed
1/4 cup of Cashews
1/4 cup Raisins

Dissolve Saffron in warm milk and set aside for about 15 min
In a heavy non stick pot, boil milk and sugar.
Stir it constantly
Continue to simmer until the milk reduces in half
Add the sugar and Jaggery/Brown sugar. Do not add the jaggery before boiling the milk as it tends to curdle the milk
Stir it until it is well combined
Add the saffron with the milk. This gives the paayasam/pudding a subtle yellow color
Heat the ghee in a small saucepan, and add cashews, raisins, cardamoms;Let the cashews brown slightly and the raisins plump
Add it to the Pudding
Simmer for about 1o more minutes until the mixture gets thicker.
Serve warm or cold;Personally I like it cold.

Vegetable Lasagna

2011-05-23T14:39:00.000-07:00

Every time I think of Lasagna, Garfield is what comes to mind. Garfield(comic strip)a cat born in the Italian Kitchen is very fond of Lasagna, actually obsessed is the right word.I read this comic strip once in a while or when I come across.It is undeniably hilarious.

While there are many funny jokes/quotes, this is one of my favorites and one I could find on the internet. It is not quite often that you find a meatless lasagne in an Italian Restaurant.The lasagna, a one pot dish,is usually a crowd pleaser with its rich flavors and great textures, with alternating layers of Vegetables & cheese and cooked noodles. There are plenty of recipes in the internet but the inspiration comes from Oprah.com.

16 - 18 sheets of Lasagna Noodles
6 cups Marinara Sauce, store bought
24 ounces Ricotta Cheese
1/4 cup Italian Seasoning
32 Ounces of Italian blend of cheeses
1 egg plant,cut in circles
6 Zucchini,cut in circles
2 cups of Fresh Spinach
1 cup Broccoli
1 cup Mushrooms, chopped
2 Onions, sliced
2 cans diced tomatoes
1/4 cup Extra Virgin Olive Oil

In a sauce pan, heat 3 tablespoons of oil.
Saute the veggies until the water from the veggies evaporates
Stir in the Italian Seasoning
Boil the Noodles as per the instructions on the package
Preheat the oven to 350F
I used a 8X13 rectangular glass pan
Spread a table spoon of Marinara sauce on the bottom of the pan
Layer 3 - 4 noodles in the bottom
On top of the noodles, spread 1/3 of the Marinara Sauce, 1/2 of the Ricotta Cheese, 1/2 of the vegetable mixture,and 1/2 of the Italian Cheeses
Cover it with Noodles again
Repeat the process one more time
Layer the remaining noodles on the top.
Spread the remaining Marinara sauce and if you would like more cheese
Cover the pan tightly with an aluminum foil and bake it for 35 minutes
Remove the cover and bake for an additional 10 min at 450F
Remove the pan and let it sit for about half hour
Cut the Lasagna into 2X2 squares and serve with more cheese if desired

Samosa Chaat

2011-05-19T14:46:00.000-07:00

There have been endless evenings with never ending arguments and profound reasonings - all because of Food.My Mom and I always had arguments leading up to fights about me eating food on the streets. She never approved of me eating from street vendors, of course, for valid reasons.However,that never seemed to stop me from eating out and falling sick. Now that I am a Mom, I know what she said, what she meant and what she felt!

I have used Frozen Samosas in this recipe-

12 Mini Samosas, frozen
3/4 cup Chick Peas
1 potato, cubed and boiled
1/2 cup Red onions, chopped finely
1/2 cup Tomatoes, chopped
1/2 cup Plain Yogurt
1/4 cup Tamarind Date Chutney
1/4 Cup + 2tbsps Mint Chutney
1/2 cup Fresh Coriander, chopped
1/4 cup Fine Sev

Deep fry the Samosas
Once the Samosas cool down, Mash the Samosas with a fork gently, just enough to crack the shell
Layer the Samosas on a plate.
Add the Chickpeas, Boiled potato, Onions, Tomatoes and 1 tbsp Mint Chutney
Combine all these gently with a spoon
Drizzle Yogurt, Mint Chutney and Tamarind Date Chutney
Garnish with Coriander and Sev
Yummy or What??!!

Tiramisu

2011-05-16T14:58:00.000-07:00

If there is an obsession for desserts, it should start with Tiramisu! Tiramisu,which literally means 'Pick me up' is an Italian layered dessert.It almost adorns every Italian Restaurant dessert menu. It is elegant and can easily seduce you with its rich layers of Mascarpone cheese and lady fingers.
In my fascination for desserts, I like to think I can conjure up any dessert when I look at one in a restaurant, but of course, it is not that easy.
Mascarapone cheese is a cross between Cream cheese and creme fraiche in taste and resembles thick butter in texture.You can find it in most Speciality food stores.Skipping the rum will alter the taste but the taste is equally good.

Recipe:Giada

6 Egg Yolks
3 tbsps Sugar
1 lb Mascarapone Cheese
1 1/2 cups Espresso
2 tsps Dark Rum (Optional)
24 Lady Fingers(Saviordi)
1/2 cup bittersweet chocolate shavings
1/2 cup cocoa powder

In a bowl, beat egg yolks and sugar until thick and pale, for about 5 min
Add the mascarapone cheese and beat until smooth.
Add a tablespoon of espresso and mix until well combined
In another dish, combine espresso and rum.
Dip each ladyfinger in to the espresso-rum mixture for 1-2 seconds with out making the ladyfinger too soggy
In a 8X8 square pan,start placing the lady fingers vertically. If needed, break them to fit in the pan.
Once the lady fingers are layered, spread 1/2 of the mascarapone mixture on top.
Once again, layer another set of lady fingers on top of the mascarapone mixture. Spread the remaining masacarpone mixture.
Cover the pan with plastic wrap and put it in the fridge overnight
Using a sieve, sprinkle cocoa powder.
Cover and refrigerate for another half hour
Cover with chocolate shavings before serving.

Kachori

2011-05-09T09:06:00.000-07:00

Last year, I was amused to see that every blog I visited had the Kachori recipe. I later realized it was part of ICC Challenge. At the time, I was not willing to touch any event that had 'challenge' in the title with a 10 foot pole.But I have always admired the exceptional recipes these folks cooked, be it Macaroons of Daring Bakers or Kachoris of ICC. But now, I guess I am willing to experiment even if that means to bring the dish to ruins.Luckily, this turned out to be fabulous. But, let me confess- some dishes that I made were beyond recognition.I know, I know!! But believe me, I have not posted those dishes on this blog....

While you could make the filling 3 ways, I made the traditional filling with Moong Dal..
Recipe - DK

2 cups All Purpose Flour
1/4 cup Oil
1/2 tsp Salt

Moong Dal Filling

1/2 cup Moong Dal
1 tsp Cumin Seeds
Pinch of Asafoetida
1 tsp of Curry Leaves, chopped
1 tsp of Green Chilli
1 tsp of Ginger Paste
1 tsp Fennel Seeds
1/2 tsp Garam Masala
1/2 tsp Chilli Powder
1 tsp Chat Masala
1 tsp Oil
Salt to taste

Combine the flour and salt in a bowl. Adding Oil slowly, mix the flour until it forms some bread like crumb
Knead until it forms soft dough about 5- 8 min
Cover and keep it aside for half hour. Do not leave with out covering.

Filling -

Wash and soak Moong Dal for an hour. Do not soak for more than 4 hours.Drain
Grind the dal coarsely
In a pan, heat a tsp of oil. Add the Cumin Seeds, curry leaves and asafoetida.
Add the dal
On a low heat, cook the dal until it turns light brown.
Add the masala and cook for a few more minutes
Add salt.
Remove it from the stove and cool it down.
Make sure that the mixture does not have too much liquid/water

Kachoris-

Roll the dough into a small ball
Flatten the ball and shape it into a small circle with your palms.
Place a 1 -2 tsps of the Dal mixture into the middle of the circle
Cover the mixture by bringing around the edges over the filling.
Seal the edges
Repeat the process until the dough is over.
Now, slightly press the balls making sure the filling is not coming out.
Heat oil for deep frying
Drop a small dough into the oil; If it comes up to the top, the oil is done
Place 2 balls slowly in the oil.Fry both sides until they are cooked and light brown in color.
Fry the remaining balls.
Serve with Mint/Tamarind Chutney

Paneer Butter Masala

2011-04-30T15:45:00.000-07:00

Known with several different names and cooked with distinctive styles,Paneer Butter Masala is a popular punjabi dish that is rich in flavor and creamy in texture. I cook this in a nut based gravy simmered with Tomato sauce and spices. I add the fried Paneer in the end.

1 block Paneer , cut into cubes
1/4 cup cashews, soaked for 15 min
1 Onion, finely chopped
6 Green Chillies, Slit Vertically
1 cup Tomato Puree
1tsp Cumin Coriander Powder
1/2 tbsp Garam Masala
1 tsp Ginger Garlic paste
1/4 tsp Kashmiri Chilli Powder
1 tsp Kasuri Methi
1 tbsp Tomato Ketchup
1/2 cup Heavy cream
Coriander to garnish
1 tbsp Butter

Heat 1 tbsp oil in a kadai. Add the cubed Paneer pieces. Fry till they start turning color.Do not fry till they are brown. Set aside on a napkin to remove the excess oil
Blend the cashews to a fine paste.
Heat 1 tbsp Butter in a pan.
Add Onions and fry for a few minutes until they turn slightly brown
Add the ginger garlic paste, chillies and Tomato Ketchup;Cook for 2 min
Stir in the spices - Kasuri methi, cumin corainder powder and garam masala
Add the cashew paste and tomato puree;cook for 3 - 4 min until the raw taste of cashews is not present
Add Heavy Cream; Cover and simmer on medium for 5 min
To this, add the fried paneer cubes and garnish with Coriander
Serve hot with Naan.

Eggplant (Kathirikkai) Rasavangy

2011-04-20T15:50:00.000-07:00

When I first came across the Rasavangi recipe,I was quite amused by the name.Although I was in India for the majority of my life, I have never come across this dish. But then, I realized it is a variant of Sambar or Pappuchaaru as we call in Telugu. This recipe is a delicious combination of eggplant, lentils, coconut and fresh spices.Serve it with rice and that will be heaven!!

1/2 cup Toor Dal
2 cups water
a small piece of tamarind pulp
1 cup hot water
2 green chillies
1 small tomato, chopped
4 eggplants
1/2 tsp turmeric
1/2 tsp sambar powder
1 small block of jaggery
4 tbsps of Coriander, chopped

Paste
1 1/2 tbsps coriander seeds
1 tsp oil
2 red chillies
Asafoetida powder
5 1/2 tbsp fresh coconut
Tempering
2 tsps ghee
1 tsp mustard seeds
1 red chili halved
few curry leaves

Cook the dal with the 3 cups water, salt and turmeric until soft, about 1 1/2 hour
Microwave the tamarind in water for 1 min. Set aside.
Heat the oil and add coriander seeds, red chillies, asafoetida powder.
Saute for a few min.
Add coconut and blend it to a fine paste
Heat the ghee in a pan. Add the mustard seeds, red chilli, and curry leaves
When the mustard seeds begin to splutter, add the green chillies, tomato, egg plants
Add the Sambar powder, tamarind pulp, jaggery, and salt to taste
Cook until the vegetables are done.Add the dal and the coconut paste
Simmer for a few minutes
Garnish with chopped coriander

Lemon Curd Cake

2011-04-15T15:33:00.000-07:00

I made this the day before V's Birthday. It came out perfect!! The taste was much better the day after...I have been aiming to make a layered cake on his Birthday each year but the time that it can take and the procedure together, made me hesitant and overwhelmed.This year, I took the plunge and it proved to be well worth the time and the effort.

The only change I made to this recipe is, I have used less lemon curd.The layer between the cakes does not have lemon curd. You can always use the store bought lemon curd.

Recipe: Martha Stewart

2 sticks Unsalted butter, room temperature
1 1/2 cups All Purpose flour, plus more for pans
1 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup sour cream
1 tbsp fresh lemon juice
2 cups sugar
4 large eggs
2 tbsps freshly grated zest of 2 lemons
2 recipes lemon curd
Lemon Swiss Meringue Butter cream

Preheat the oven to 350F
Butter 2 9X2 inch round cake pans and line the bottoms with a parchment paper
In a bowl, sift the flours, baking powder, and salt
In another bowl, combine sour cream, lemon zest and juice
In a bowl fitted with an attachment, beat the butter on medium high speed until fluffy.
Add sugar and continue beating until light and fluffy, 4 to 5 min
Add eggs one at a time, beating for 1 min after each addition
With the mixer set on a low speed, add the flour mixture alternating with sour cream beginning and ending with the flour mixture.Do not over mix.
Divide the batter evenly between the two pans.Bake until cakes are golden brown and pull away from the sides of the pan, about 30 to 35 min
Transfer the cake to cool down.
Invert the cakes and remove the parchment paper. Re invert them so that the tops can be cool down
Trim the top of the cakes.Slice each cake in half and in two layers.On the bottom layer, spread 1/2 cup lemon curd over the top. Cover it with a top layer. Repeat the same with the other cake.(I skipped the lemon curd between the cakes)
Spread a thin layer of Swiss Meringue Butter cream to seal the crumbs. Refrigerate until chilled
Spread the remaining Butter cream on the cake.
Refrigerate 30 min before decorating with Lemon Curd
Fill the Lemon curd into a ziploc bag. Pipe the dots on the top of the cake
You can pipe vertical lines on the sides of the cake

Lemon Curd
8 egg yolks
1/2 cup lemon juice plus 2 tbsps
1 cup sugar
1/8 tsp salt
1 1/4 sticks of unsalted butter

Combine the yolks, lemon zest, lemon juice and sugar in a saucepan
Cook over medium heat, stirring constantly until the mixture is thick, 8 to 10 min. The thermometer should register 160F
Remove from the stove. Add salt and butter, one piece at a time, till smooth.
Strain through a fine sieve into a medium bowl.Stir in the zest
Cover with wrap and refrigerate until chilled for an hour

Lemon Swiss Meringue Butter cream
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into tablespoons
1 tsp vanilla extract

Combine the egg whites and sugar in a bowl set over simmering water
Whisk constantly until the sugar has dissolved and it is warm to the touch
Remove from the heat; Using a mixer, beat the mixture on high speed until stiff peaks form.
Beat the mixture until it is fluffy and cooled about 5 min
With the mixer on low speed, add the butter few tbsps at a time.
Beat in vanilla at the lowest setting.Stir until the frosting is smooth

Meringue with Yogurt, Balsamic Reduction and Berries

2011-04-11T06:45:00.000-07:00

It is so beautiful here in PA with the temperature going upto 80F. While I feel that Winter was not as brutal this year except for January, the arrival of Spring and Summer is always exciting.

Having grown up in the Southern Parts of India,with the notorious hot weather where temperatures can shoot up to over 100F, warm weather was not something that I looked forwarded to. I have always dreamt of the cold/Snow places until I started shoveling my driveway!!Now, the appreciation for the different seasons is much more especially Summer.

Meringues are very light, crispy on the outside and chewy on the inside. It is served with Yogurt cream made out of Greek yogurt and Cream served with a Berries and a drizzle of Balsamic Reduction.

A few years back, I had this dessert in a restaurant and to my surprise, I saw the recipe for that in a local magazine.It came out perfect.

Recipe: Local Gourmet magazine

8 Egg Whites
1/2 tsp Salt
2 cups Sugar
1 Vanilla Bean, Scraped
3 tsp Corn Starch
1/2 tsp Cream of Tartar

Preheat the oven to 275F
Whip Egg Whites with Salt until it forms stiff peaks
Add Sugar 1 tbsp at a time until the mixture is shiny and stiff
When half the sugar is incorporated, beat in the vanilla, cream of tartar and cornstarch
Add the remaining sugar until all of the sugar is incorporated
Place the mixture in the pastry bag or a Ziploc bag
Pipe into 6 or 8 mounds, about 2 inches apart
Place in the oven and bake till crisp, about 1 hour

Topping -
1 cup Heavy Cream
1/2 cup Greek Yogurt
2T Balsamic Reduction
1/2 cup Mixed Berries

Place Heavy Cream and Yogurt in a bowl and whip it to soft peaks
Place the Meringue and top with the yogurt cream
Spoon the fruit and drizzle the balsamic reduction around and on top

Balsamic Reduction -

Place 1 cup of Balsamic Vinegar in a pan and boil it until it is reduced by half
The Vinegar has an inherent sweet taste to it but if you would like little bit more sweetness to it, add a tablespoon sugar to it before reducing it.

Beans Parippu Usili

2011-04-05T15:49:00.000-07:00

Here is one of my other favorites from Dakshin by Chandra Padmanabhan-

1 cup toor dal or Masoor Dal; I used Masoor Dal
3 cups water
5 red chillies
Asafoetida Powder
1 lb Green Beans, finely chopped
1/2 tsp turmeric

Tempering

2 tbsps oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1 red chilli, halved
7-8 curry leaves

Soak the dal and the red chillies in water for about an hour
In the meanwhile, boil beans with salt and turmeric till tender/soft
Drain water and set aside
Drain the water from the dal and add salt and asafoetida
Blend it to a smooth paste
In a pan, heat 2 tablespoons of oil. To it, add chana dal, urad dal, cumin seeds,mustard seeds, red chilli and curry leaves
Once the seeds splutter, add the dal paste
Keeping the stove on low heat, stir the paste occasionally until the paste gets the texture of breadcrumbs and crisp.
Add the boiled beans and saute for 3 min.
Serve with rice

Ginger Rosemary Spritzer

2011-03-29T15:50:00.000-07:00

This is my take to mimic Melting Pot's Ginger Rosemary Spritzer. Ideally, this should have Vodka but I skipped it...

Ginger Rosemary syrup
1 cup Sugar
1 cup water
2 tbsps Ginger, chopped
1 1/2 tsps Dried Rosemary

Combine Sugar, Water, Ginger, and Rosemary
Simmer until the syrup is golden in color
Strain the liquid through a sieve
Refrigerate the syrup for atleast an hour

The Lemon Lime Soda works best. You could use Sprite or Seltzer(lemon lime flavor)
If you are using Sprite, use 1 tbsp of the syrup. But if you are using an unsweetened version of Lemon Lime Soda, you can use 2 tbsps of the syrup

1 cup Lemon Lime Soda
2 tbsps Syrup
Crushed Ice
1 lemon wedge, optional

Combine Lemon Lime Soda, syrup, Ice
Garnish with a lemon wedge

Potato (Urulaikizhangu) Dosa

2011-03-23T15:51:00.000-07:00

Even as an adult,I find some of the children's books engrossing. 'The Very hungry Caterpillar' and 'Jamberry' are two of my favorite books that I love to read while putting Shriya to bed. Those books, I know, will later move to my shelf to sit with Calvin and Hobbes or Hitchhikers Guide to the Galaxy.
What is your favorite Toddler/Preschooler book?

Recipe: Dakshin by Chandra Padmanabhan

2 large Potatoes
1 cup Rice flour, softed
1/2 cup Yogurt
2 green chillies
1 bunch of coriander leaves
Salt
Water as needed
Oil

Boil the Potatoes with their skins.
Peel and mash them
Blend the mashed potatoes, yogurt, rice flour, chillies, coriander leaves, and salt.
Add enough water to make it like a dosa batter consistency
Heat Tawa and sprinkle some water to see if it is hot enough. It is sizzles, then the pan is ready
You can smear a little bit of oil but I used Crisco Nonstick Spray.
Pour the batter with a ladle and spread in a circular motion until dosa is about 6 in in diameter
Pour oil around the edges and cook for 3 min or until the bottom is golden in color
Turn gently by lifting the edges
Cook the other side for a min
Serve hot with Chutney

Apple Crumble with Vanilla Sauce

2011-03-19T18:32:00.000-07:00

As the tragedy in Japan unfolds, it is very sobering to realize what nature can do and the damage it can cause. The earthquake and the tsunami were horrific and coupled with that a nuclear melt down only made the matters worse.
While it is common in Japan to have earthquakes and Tsunamis, the power of the recent 9.0 magnitude earthquake that bent the tip of the Tokyo Tower can fundamentally change the face of the nation. Day after Day on the TV, the devastating pictures and the harrowing stories undeniably makes you dazed.

That said, I think a country with resilient people which recovered from WW II and the Hiroshima Nagasaki destruction will definitely make its way through this one...

Recipe: Mallika Badrinath

6 Apples
4 Tbsps Sugar
1 cup All Purpose flour
3 1/2 oz Butter
5 Tbsps Caster Sugar
2 tbsps Lemon Juice

Preheat the oven to 350F
Peel the apples and cut them vertically into finger shaped pieces
In a pan, place the sliced apples, sprinkle a handful of water, 4 tbsps of sugar and lemon juice
Cook for 5 min and remove from the stove.
Wit a hand mixer, mix the butter, the flour until well mixed but make sure not to make it into a dough. It should be crumbled
Apply butter to a pan or a pie dish
Arrange the apples. Sprinkle the crumb mixture on the top by covering it completely
Press lightly and you can make shapes if you are feeling upto it
Bake in the oven until the top is golden brown
Take a scoop and place it in a bowl. Serve with Vanilla Sauce (Recipe follows)

Vanilla Sauce

2 Egg Yolks
1 tsp Corn Starch
1 1/2 tbsps Fine Sugar
1 cup warm milk

Beat the eggs with Vanilla extract
Add and corn flour to the egg mixture
Add the milk and continue to stir until it thickens and has a custard consistency

Raw Mango Rice

2011-03-07T17:27:00.000-08:00

I have owned the 'Cooking at home' with Pedatha (Pedatha means (elder aunt) in Telugu, typically father's sister) book for a couple of months now. At the risk of making it sound like a review/critique, I wanted to share my thoughts on this book.

It is a very simple cookbook, down to the rudimentary concepts. This book will take you to your grandma's kitchen and memories of her cooking.I have always spent time in preparing desserts from scratch but I rarely prepare(d) Indian masalas & podis, which I am sure most of you know.I end up using the store bought ones.This, I believe is the first or one of the first dishes that I actually went through the whole nine yards- roasting, blending...!! As laborious as it may sound, the results were nonpareil!!

It is very unusual and stimulating to see recipes like Karivepaku pachadi (curry leaves chutney) or Bangaladumpa vepudu(Potato fry) when all you see in Indian cook books are how to cook Biryani or Paneer 100 different ways.

The best thing that I liked is how the book was presented- with clean lines and crisp pictures, with the dishes shown in copper vessels

2 cups Uncooked Rice
2 Medium Sour Mangoes
1/2 tsp Turmeric Powder
3 tbsps Oil
Salt to taste

Paste

1 tsp Mustard Seeds
1/2 cup fresh grated coconut
3 green chillies
2 tbsps coriander

Tempering

1 1/2 tsps Channa dal
2 tsps urad dal
1 tsp Mustard seeds
3-4 Red Chillies
1/4 tsp Asafoetida powder
10 curry leaves
2 tbsps roasted peanuts

Boil the rice with turmeric powder; I used Basmati rice and the ratio of rice : water is 1:1.5
Let the rice cool off
Peel and grate the mangoes.
Grind mustard seeds, fresh coconut, green chillies and coriander leaves to a fine paste. Use very little water
Heat the oil in a pan. Add the channa dal, urad dal, mustard seeds, red chillies and let them turn golden
Add curry leaves, asafoetida and peanuts
Add the grated mangoes and paste and stir for 3 min
Add the cooled rice and salt

Chocolate Crackles with M&Ms

2011-01-17T14:28:00.000-08:00

Its that time of the year where the Holiday decorations are down and every one I am sure is bracing for the snow storms and blizzards in the next couple of months. While this is definitely not my most preferred season, this will let me relax and unwind on the weekends.No running around theme parks and other outdoor activities.

I made these during the Holiday season and we definitely enjoyed them. With Shriya not being a fan of Chocolate, I made thumbprint cookies, which I will be posting soon.

Source:Food Network Magazine
Makes 24 cookies

1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup Dutch process cocoa powder
1 tsp baking powder
1/2 tsp salt
6 tbsps unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup M&M's
1 cup powdered sugar

In a bowl, whisk the flour, sugar, cocoa powder, baking powder and salt
Whisk the melted butter and eggs into the dry mixture until well combined
Stir in the M&Ms; Cover with a plastic wrap and refrigerate for an hour, until firm
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Remove the chilled dough. Roll 2 tablespoonfuls of the dough in powdered sugar until well coated
Place the balls on the sheet, 1 inch apart.
Bake till the cookies are puffed and the tops are cracked, about 10 min.
Transfer them to a wire rack and let them cool
Store them in an airtight container.They can be stored for up to a week.

Enjoy the cookies

Till then,
K

Campanelle Pasta with Tomatoes, Spinach and a hint of lemon

2011-01-10T15:29:00.000-08:00

Campanelle in Italian means "BellFlowers".The edges of this pasta are fluted and has is hollow in the center for holding the sauce.This is very "Holiday-ish" looking Pasta.

I personally like pasta dishes with little or no sauce. This is a taste that I have acquired over years. Just a dash of Olive Oil will do for me.

I did not add any sauce to this dish as I wanted it to be light.So I tossed it with Sauteed Spinach, Grape Tomatoes and Extra Virgin Olive Oil.I also add lemon zest to enhance the flavors in the dish.

1 lb Campanelle Pasta (I used Barilla)
1 box Cherry or Grape Tomatoes, Halved
1 Block of Fresh Mozzarella Cheese, cubed
1 Bag of Spinach, preferably used in Salads
2 tbsps Italian Seasoning
2 Garlic Cloves,crushed
1tbsp of Lemon Zest from 2 fresh lemons

Add Salt and bring 6 Quarts of water to a rolling boil.
Add the pasta and cook for about 10 minutes, uncovered
If you want more soft/tender pasta, cook for an additional 1 min
Heat a table spoon of Extra Virgin olive oil in a saucepan and saute the Spinach until wilted
Add Garlic and Tomatoes and cook for 3 min
Stir in the Seasoning
Add the Mozzarella Cubes and lemon zest
Add the remaining table spoon of EVOO and toss all the ingredients.

Ciao,
K

Veg Korma

2011-01-05T15:28:00.000-08:00

Thank You for all the wishes. The Holidays have been fun and very relaxing. We had a couple of parties and the posts that I will be doing in the next few weeks should be all the dishes that I made. I am very excited and trust me, this time around, I will definitely be visiting your blogs.

The Radio City Christmas Spectacular to North Pole Express this Holiday Season were so much enjoyable. What did you do this Holidays?

This recipe is adapted from 'Dakshin' by Chandra Padmanabhan

1 cup Green Beans, Chopped
1 cup chopped Carrots
2 potatoes, chopped
1/2 cup shelled green peas
1 large tomato, chopped
1 tbsp Ghee or butter
2-3 bay leaves

To make Paste-

1/2 cup fresh grated coconut
6-8 green chillies
1 small onion, chopped
1 piece of fresh ginger
1 tsp turmeric
1/2 cup chopped fresh coriander
Little water

Masala Powder-

1 tbsp aniseed
1'4 " tsp cinnnamon bark
4 cloves
2 cardamom pods
1 tbsp poppy seeds

Blend the coconut, chillies, onion, ginger, turmeric and coriander leaves to a fine paste, by adding a little water
Dry roast the spices and poppy seeds in a saucepan, until it gives out strong aroma
Boil the chopped beans, carrots and potatoes till tender
In a saucepan, heat a tablespoon of ghee. Add the tomatoes and peas.
Add the bay leaves and cook for 3 min
Add the boiled vegetables.
To this, add the coconut paste. Stir in the masala powder into the paste
Simmer this for 5 minutes.
Garnish with Coriander
Serve hot with Puris or Rice.

2011-01-01T05:53:00.000-08:00

Lemon Ricotta Cookies

2010-11-30T18:26:00.000-08:00

These cookies have a texture somewhere between a shortbread cookie and a cake.I added some color to the glaze just to make it more colorful.You can totally skip it. They are not too sweet but the combination of Ricotta Cheese and lemon flavor is very tasty.

Recipe: Giada, Ofcourse

2 1/2 cups all-purpose flour
1 tsp baking powder
1 teaspoon(s) salt
1 stick unsalted butter, softened
2 cups sugar
2 large eggs
1 15-ounce whole-milk ricotta cheese
3 tbsps fresh lemon juice
Grated zest from one lemon

Glaze
1 1/2 cups Confectioners' sugar
3 tbsps fresh lemon juice
Grated zest of one lemon
2 drops of green food coloring, optional

Preheat the oven to 375F. Line two baking sheets with parchment paper
Mix the Flour,baking powder and salt in a bowl.
Beat butter and sugar until fluffy, about 2-3 min
Adding one egg at a time, beat until well combined
Combine the Ricotta Cheese, lemon juice, zest in a bowl
Stir the dry ingredients in the ricotta mixture
Drop about 2 tablespoonfuls of dough on to the baking sheet.
Bake for 15 min until golden on the edges
Remove them form the oven and let them cool down about 20 min

To make Glaze-

Combine Confectioners' sugar,lemon juice,zest and food coloring and mix till well combined
Pour about 1/2 tsp on each cookie and spread it evenly on the cookie

Have fun,
Shri

Indo Chinese Fried Rice

2010-11-26T18:40:00.000-08:00

The Indo Chinese Style, Veg Fried rice is hard to get in an Indian Restaurant in the States. There are 2 good Indo Chinese restaurants in New Jersey- Naan King and the Ming.Let me know if there are any good places that I need to know -

Basic Recipe:From Anubhavati blog ( I have adapted it by adding ketchup and using short grain rice)

2 cups Short grained rice or basmati rice
1/2 cabbage, shredded
4 carrots, chopped
2 Spring Onions, chopped
1 inch Ginger
2 garlic pods, chopped
1 1/2 tsp Soy Sauce
1 tbsp Ketchup

Cook the rice with 4 cups water until soft and tender
In a wok, heat about 2 tbsps oil and add Ginger and garlic
After a few min, add Cabbage, Carrots and Spring Onions, salt and pepper
Stir fry the veggies for a few min.
Add the soy sauce and ketchup and continue cooking till the veggies are soft but not overcooked and mushy.
Add the rice and combine it well with the Veggie mixture in the wok.
Garnish with spring onions
Serve hot with Veg Manchurian

Till next,
Hugs,
Shri

Veg. Manchurian

2010-11-23T13:36:00.000-08:00

The Indo Chinese cuisine is very popular all across India. Every Restaurant that serves rice most likely has the Manchurian and Fried Rice on its menu.Once that taste is acquired, it is hard to eat the Chinese food here.

While I have adapted this to my taste, the basic recipe is from a TV show. I believe it is Sanjeev Kapoor's Khana Khazana. I had the recipe written down on a paper but cannot track the source. It was those days when I had Zee TV and when I used to watch his show very religiously.:-)

Veg Manchurian

5 Carrots , peeled, grated
1 Cabbage, Shredded
3/4ths Cauliflower, grated
3 tbsps Maida, more or less depending on the consistency of the mixture
3 tsps Dark Soy Sauce
1" Ginger, chopped
2 cloves, Garlic, Chopped
1/2 Onion, chopped
5 green chillies, chopped
1 1/2 tbsp Tomato Ketchup
2 tsps corn starch
3 Spring Onions, chopped
1 tbsp White Vinegar
Salt

Mix Carrot, Cabbage, Cauliflower in a bowl
Add Salt, Maida and half of the green chillies
Shape into small balls about the size of a marble
Heat 2 tbsps of oil
Add onions, ginger, garlic and the remaining chillies and cook till fragrant
Add Ketchup, Soy Sauce, and Vinegar and cook for a few minutes
Add about half a cup of water about 4 oz
Add in the cornstarch and stir it continuously until the mixture is thick. Stirring continuously avoids any lumps' formation
Heat oil in a wok for deep frying
Add the balls one by one and fry till golden brown
Place the balls for a while on the paper tissue but not until they lose the crispy texture
Add the balls to the sauce and cook for a few min
Add the spring onions and mix
Serve with Veg Fried Rice

Up Next Veg Fried Rice

Till then,
Love
Shri

Fried Idli

2010-11-19T14:02:00.000-08:00

I have seen this recipe on my visit to India this time. It was aired on a Telugu Channel , I believe Maa TV but I am not sure. This has been by far the best Fried Idli I have ever eaten. It is made like a curry except the main ingredient is Idli.

4-5 Idlis, cubed. A day old idlis work best but also fresh made idlis after cooling down works well too.
1 Medium Potato, peeled, cubed and boiled
1 Tomato
3 green chillies
1/4 cup boiled Peas or Carrots or both
3-4 fresh curry leaves
1 tsp ginger garlic paste, optional
1 tsp Red Pepper
1 tsp cumin seeds

Heat a tablespoon of oil in a pan
Add cumin seeds, chillies and curry leaves. Fry them for a min
Stir in the ginger garlic paste
Add the tomato and potato and cook till soft.
Add the cubed idlis to the mixture.
Mix till the idlis get coated nicely with the tomato and potato mixture.
Add salt and red pepper powder
Garnish with cilantro and serve with a lemon wedge

Hugs,
Shri

Cucumber & Tomato Raita (with a secret ingredient)!!

2010-11-16T13:54:00.000-08:00

Raita is something that I have adored from my childhood. It is very tasty and very easy to make. I like raita to sit in the refrigerator for an hour at the very least before serving it chilled, with rice.

At one of my daughter's birthday party, one of my very dear friends mentioned to me that she adds Sour Cream in her Raita. After I tried her version, it is hard to go back to just yogurt!!

1 cup thick yogurt

1/2 cup water

1/4 cup sour cream

1 medium cucumber grated

10 cherry tomatoes, halved

4 green chillies

1 tsp cumin powder

Salt and Black Pepper

Whisk the yogurt with water until it is thick
Add the sour cream to it
Add the grated cucumber, cherry tomatoes, chillies, cumin powder, salt and pepper
She also uses her hand to mix all the ingredients by squishing the tomatoes, instead of a spoon
Serve cold with rice or any rice dish

Shri

Khubani Ka Meetha

2010-11-11T14:25:00.000-08:00

Made with apricots and sugar, this dessert hails from Hyderabad and is often used in combination with Vanilla ice cream. Khubani/Qubani means apricots in Urdu.
I ate one of the best in a restaurant called ' Waterfront' on Necklace Road in Hyderabad. Very well made with just the right amount of sweetness...That was the best. This is a try to mimic that.

1 box Turkish Apricots; I got them in Fresh Market. They are dark brown unlike the regular ones which are golden yellow in color
1 cup fine sugar
1/2 - 1 cup of water
1 tsp cardamom powder
1/4 cup blanched almonds

Soak the Apricots in water overnight.
Heat a pan and place the soaked apricots in the pan
Stir in the sugar and add half a cup of water and cook until it is saucy, about 20 min.
Stir the mixture occasionally
Add more water as necessary just to make it similar to tamarind pulp, Don't add water if it is of the right consistency
Add the Cardamon powder and mix in the blanched almonds
Cool it down
Serve it over a scoop of cold vanilla ice cream

Love,
Shri

Khaman Dhokla

2010-11-09T14:51:00.000-08:00

This is the first time I have tried making Khaman Dhokla at home. I have always used the Ready to make version but obviously this is so much tastier.

Recipe: Sanjeev Kapoor

2 cups gram flour, sieved
1 cup yogurt, preferably sour
1 tsp ginger and chillies, paste ( If you do not have the paste, use chillies and ginger)
1/2 tsp turmeric
2 tbsps oil
1 tbsp Lemon juice
1 tsp baking soda
Salt to taste
1 tsp Mustard Seeds
Fresh grated coconut
Fresh chopped coriander leaves

In a bowl, add yogurt and warm water to the gram flour and mix with out any lumps
Mix in the salt and leave it on the side to ferment for 3 hours
After it has fermented, add turmeric and ginger chilli paste
Whisk lemon juice, baking soda, and 1 tsp of oil. Mix in with the fermented batter
Grease a plate and pour the batter. Steam it for about ten minutes
After it has cooled down, cut into squares
Heat a pan and fry mustard seeds in oil until they splutter
Pour the mixture on top of the steam cooked dhoklas.
Garnish with coriander leaves and grated coconut

Hugs,
Shri

Black Eyed Peas Curry

2010-11-01T10:06:00.000-07:00

I don't remember eating this in India but after I came to States, it has become one of our favorites for an easy dinner. I like to use the dried peas, soak it in water overnight and pressure cook it. That said, I don't think the canned one compromises the taste. It is just a matter of preference.

1 onion, finely chopped
4 green chillies, chopped
2 tomatoes, chopped
2 medium potatoes, scrubbed, peeled,cubed & boiled
1 cup black eyes peas, soaked in warm water/ 1 can of black eyed peas
4-5 curry leaves
1 tbsp lemon juice
1 tbsp curry powder
1 tbsp cumin coriander powder
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tsp mustard seeds
Cilantro to garnish

If you are using dry peas and soaking in water, pressure cook them with salted water and turmeric, until 3 whistles
If you are using canned version, make sure to drain the water and rinse them under fresh cold water.
Heat a tablespoon of oil in a pan
Add cumin seeds and mustard seeds. Allow them to splutter.
Mix in the Green chillies and curry leaves.Fry them for a minute
Add the onions and saute them till translucent
Stir in the ginger garlic paste, cumin powder, curry powder
Add the tomatoes and potatoes and cook until the spices have blended in
Add the cooked black eyed peas and cover and cook for a few min
Garnish with coriander and lemon juice
Serve hot with rice

Hugs,
Shri

Mexican Salad w/Avocado Dressing

2010-09-28T10:08:00.000-07:00

I have eaten a terrific salad at On the Border Mexican Restaurant and ever since, I have tried making a salad to mimic that. Finally I found this Rachel Ray's recipe and I have tried adapting the recipe based on the ingredients that I have at home.

2-3 Roma tomatoes, chopped
1 Red Onion, chopped
1 Bunch Romaine Lettuce, Chopped
1/2 cup Mexican Cheese
1/2 of Avocado, cubed

Dressing

1 ripe Avocado, chopped
Juice from 3 lemons
3 tbsps Cilantro Leaves, chopped
1 tsp salt
3 tbsps water
3 tbsps Extra virgin olive oil

Dressing-
Blend all the ingredients in a blender until smooth

To make the Salad-

Arrange the lettuce and layer the onions, tomatoes and avocado
Sprinkle cheese

Have fun,
Shri

Pomodoro Sauce

2010-09-17T10:05:00.000-07:00

With my daughter asking me for Pasta almost every other night, I wanted to make Pomodoro sauce in the home, the semi home made version.

I adapted from Dave Lieberman's recipe

5 tablespoons Olive Oil
8 garlic cloves (The original recipe calls for 12)
6(28 ounce) cans chopped tomatoes
2 1/2 tsps sugar (I thought this made such a difference in the taste)
1 tsp Italian Seasoning

Heat the olive oil in a pan on medium heat
Add the garlic and cook till it is fragrant. Do not brown it, it gives you a bitter taste
Add the tomatoes and the Italian seasoning and simmer it for about 15 to 20 min
Add the sugar and season with salt
Serve over any cooked pasta

Love,
Shri

Couscous with Apples, Cranberries and Almonds

2010-08-30T10:07:00.000-07:00

I absolutely love the blend of flavors in this dish-Apples, cranberries and almonds..Can you imagine that? There is a lot of crunchiness to the dish and the apples add the subtle fruity flavor...

Recipe:Giada

2 tablespoons olive oil
2 cups Israeli couscous
4 cups Veg broth;The original recipe calls for Chicken Stock
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 McIntosh Apple, sliced and cubed (The original recipe calls for a green apple)
1 cup dried cranberries
1/2 cup slivered almonds, toasted

Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Heat the olive oil in a saucepan.
Add the couscous and cook until it is slightly brown.
Add the veg broth and simmer until the couscous is cooked/soft but not mushy.
Toss with parsley, rosemary, cranberries, apple and almonds

For the vinaigrette:

Combine Apple Cider Vinegar, Maple syrup, Olive Oil , Salt and Pepper
Pour it over the couscous and mix in the toasted almonds
To toast the almonds, preheat the oven to 350 degrees F. Place the almonds in a single layer and toast them for 8 min.

Have fun
Shri

Palak Paneer

2010-08-22T10:04:00.000-07:00

Palak Paneer is one of our family favorites.Me and my brother loved that dish especially when it is from Minerva.Yes, the same Minerva that I keep raving about.So here is my take on that dish.

1 bag Fresh Spinach, roughly chopped;I am not very fond of the frozen ones
1/4 tsp ginger garlic paste
2 garlic cloves
5 long green chillies,halved and vertically slit
1 medium Onion chopped
1/2 cup tomato sauce or 2 tomatoes, chopped
Pinch of turmeric
1 tsp cumin seeds
1 tbsp cumin coriander powder
1 tbsp curry powder
1 tbsp garam masala
1/4 tsp Kasoori Methi
1 pint cream
1 tbsp butter
1 block of Paneer, cubed (I used Nanak Paneer)

Heat a tbsp of butter in a pan and fry the paneer pieces until brown
Remove them from the pan and place them on a paper napkin to drain any excess butter Boil Spinach in water for 8 min.Drain the water
Grind the Spinach to a puree
In the same pan, add a tsp of oil and add cumin seeds
Add onions and let them cook for a bit and add tomatoes or the sauce depending on what you are using, green chillies and turmeric.
Stir in the cumin coriander powder,Kasoori Methi, curry powder and garam masala
Add the pureed spinach and simmer for 10 min
Add the fried paneer
Drizzle the cream
Serve it with roti or rice

Have fun,
Shri

Baked Ziti

2010-08-13T07:19:00.000-07:00

This is one of my daughter's favorites after Spaghetti with tomato sauce. One of our favorite versions is from Olive Garden and after searching for quite some time, I have found this mouthwatering dish on Martha Stewart's website.I have adapted it based on some other recipes through out the internet.

8 oz Ziti pasta
3 cups of Tomato Sauce
1 cup Ricotta Cheese1/4 cup Italian Blend (I used Sargento)
1 egg lightly beaten

Ziti topping

1/2 cup Italian Bread Crumbs
2 garlic cloves, chopped
1 cup Italian Blend cheese

Preheat the oven to 450F
Cook the pasta according to the package instructions until Al Dente
Combine the Tomato sauce, cheeses and egg together well
Spread the tomato sauce and cheese mixture on the bottom of the baking dish
Then layer the cooked ziti pasta and spread the remaining the tomato cheese mixture
Now, combine the ziti topping ingredients and put the topping mixture evenly on top
Bake it for about 20 min, until the cheese begins to bubble up
Serve hot!

Hugs,
Shri

Aviyal

2010-08-09T07:19:00.000-07:00

I have eaten Aviyal a lot of times but my aunt's version just made me a big fan of this highly flavorful and popular curry from Kerala. You could serve it with rice but I like it to eat with puris.
This recipe is the exact version from my aunt.She got it from her friend and I am not so sure of the exact source but try it and you wont be disappointed.

Ingredients-
Sour Cards - 2 cups
Raw Banana - 2
White Pumpkin: 1 piece
Carrots - 2
Arabhi (Colacasia) - 6 - 7 pieces
Drumstick - 4
Beans (Medium) - 100 grams
Potato (Medium) - 3
Cluster Beans (Chikudukai) - 100 grams
Yam (Kanda) - 100 grams
Oil - 2 tbsps

Grind to paste:
Coconut - 1 or 1 cup grated
Green Chillies - 6 - 8
Cumin Seeds(Jeera) - 2 tsp

Cut vegetables into long strips.
Pressure cook with little water adding salt and turmeric.
Make coarse paste with coconut, green chillies and cumin seeds.
Mix with curds and add curd mixture to the cooked vegetables.
Boil for five minutes.
Add hot oil (preferably coconut oil) with curry leaves and serve.

Lots of love,
Shri

Simple Okra curry with Peanuts

2010-08-07T10:05:00.000-07:00

Love the idea of adding peanuts to Bhindi and cashews or peanuts to Tindora.

1 frozen bag of Okra, thawed
1/2 cup of peanuts
1 tbsp of oil
1 tsp Urad Dal
1 tsp Cumin seeds
1 tsp Mustard seeds
1 red chilly broken into pieces
5-6 curry leaves
1 tsp cumin coriander powder
1tsp Pepper powder

Heat a tbsp of oil.
Add Urad Dal, Cumin Seeds, Mustard Seeds.Fry them for a min
Add curry leaves and red chillies
Add Peanuts and roast them for about 3-4 min
Stir in the Cumin Coriander Powder
Add the thawed okra and cook over medium for about 8 min until all the moisture has evaporated and the curry looks more or less dry.
Serve hot with rice

Have fun
Shri

Pineapple Smoothie

2010-07-18T06:45:00.000-07:00

It has been quite hot lately and a good smoothie might help to stay cool:) Here is a quick one.

2 scoops of Frozen Yogurt (Vanilla or Vanilla Bean)
1/2 can of Pineapple Rings
1 tbsp of Orange Juice

Blend them all with a few ice cubes in a blender

Stay Cool:)
Shri

Roasted Tomato Soup

2010-07-13T06:44:00.000-07:00

Cream of Tomato Soup is very popular in India.Every restaurant that you go to has this on its menu.My favorite has to be the one in Palace Heights in Abids, Hyd.It is hard to replicate the Cream of Tomato Soup.Tomato Soup in any shape or from is really tasty and here is an oven roasted tomato soup and you can always top it off with cream.

1 lb Tomatoes ( like Grape/cherry or I am thinking even plum might work well), vertically slit
1 small potatoes,peeled,cut and boiled
1 medium Onion, roughly chopped
1 garlic clove, crushed
2 Bay leaves
1./4 tsp Curry Powder
1/4 tsp Cumin-Coriander Powder
2 cups Water/Stock
1 tsp chopped coriander

Preheat the oven to 350F
Cut the tomatoes and onions lengthwise and spread them on a baking sheet
Drizzle olive oil and season with salt and pepper
Roast them until they look wilted and take them out
Cool the potatoes and tomatoes
Blend them with boiled potato,garlic and enough stock with out making it too runny(You could pass this through a strainer if you don't like the tomato skins)
In a pan, heat a table spoon of Olive oil and add the Bay leaves
Transfer the blended tomato-onion-potato mixture into the pan
Stir in the curry powder and cumin-coriander powder
Simmer it for 15 min
Add the chopped coriander and salt and heat it for 5 more min
Serve hot!

Hugs,
Shri

Orecchiette Pasta with Spinach, Chickpeas & Ricotta Salata

2010-07-04T21:32:00.000-07:00

This pasta is very unique in shape, almost like small cups.The Ricotta salata (Not ricotta cheese) is the Italian version of Feta Cheese.

Recipe:Giada

1 pound Orecchiette (You can usually find this in specialty stores)

1/2 cup olive oil

2 garlic cloves, crushed

6 cups of Spinach or greens of your choice

1 15-ounce can garbanzo beans, rinsed and drained

2 cups (12 ounces) small cherry or grape tomatoes

2 cups (8 ounces) crumbled ricotta salata cheese

2 teaspoons grated lemon zest (from 1-2 lemons)

Salt and freshly ground black pepper

Procedure:

Bring a large pan of salted water to a boil

Add the pasta and let it cook until it is tender/al dente about 10 min.I cooked it a little bit more for my daughter, about 8 more min.

Heat oil in a pan and add the garlic and cook until the garlic turns light brown.To this add spinach or greens and cook until they wilt.

Add the tomatoes and cook for a couple of min and add the garbanzo beans

Drain the pasta, reserving about 1 cup of the pasta water.

Transfer the pasta in to the pan and add half of the cheese and lemon zest.If it is thick, thin with the reserved pasta water.Season with Salt

Add the remaining cheese and serve it hot!

Love,
Shri

Mango and Methi Dal

2010-06-20T09:15:00.000-07:00

One of my all time favorite dals.Well, actually Mango Dal is my favorite and one of my cousins was mentioning about this dal that she made that day and I tried it out.It was a great combination of a subtle bitter taste along with the sour taste.I love to eat this dal especially with the fried buttermilk chillies (Majjiga Merapakayalu)

1 Green Mango,peeled and cut into pieces(Throw the seed out)
1 cup Toor Dal
1 bunch of methi leaves, stalks discarded
1/8 tsp of Turmeric
1/4 tsp of Ginger Garlic paste
3 green chillies chopped
1 tsp of Urad Dal
1/2 tsp of Cumin Seeds
1/2 tsp of Mustard seeds
Pinch of Hing
2 red chillies, roughly broken
4-5 Curry leaves, washed and chopped I believe it tastes better as opposed to the whole curry leaves
1/8 cup of Tamarind juice (If the Mango is not sour enough)

Wash and Soak Toor Dal with Turmeric for about 15 min
Pressure cook/Boil Toor Dal (I usually use 1 Cup Toor Dal to 3 Cups Water) You could always use more or less water depending on the consistency that you want
If you are pressure cooking, after 2 whistles, you can add the mango pieces and let it cook with out putting the lid on.With the regular method, you can add the mango pieces once you feel that the dal is beginning to become soft.
Heat 2 tablespoons of oil in a pan
Add Urad dal, Cumin Seeds, Mustard Seeds and red chillies.Once they splutter, add the curry leaves and hing.
Add the methi leaves and cook until they wilt but not dry
Add immediately to the cooked dal.Add Salt to taste.
If the dal is not sour enough, you can always add tamarind juice or lemon juice and cook for 5 more min
Serve hot with rice

Hugs,
Shri

Minestrone Soup with Pesto

2010-06-13T16:16:00.000-07:00

This is very close to Olive Garden style Minestrone soup.I am not sure if Olive Garden's soup has pesto in it but the pesto just takes the soup to an entirely different level in terms of the flavor.If you dont like pesto or for some reason allergic to pine nuts or nuts in general , you can always avoid it.I simmer the ingredients for half hour in Veg Broth (Could always use Broth of your choice) and I serve it with Rosemary & Olive Oil Bread (That I got from Wegmans)

6 Cups of Vegetarian Broth
3 garlic cloves, sliced vertically
1 Big Yellow Onion, chopped
1 can of 14 1/2 ounce of crushed/diced tomatoes
2 celery stalks, diced
2 carrots, chopped/cubed
2 Zucchini, peeled, chopped
1 cup of Fresh Spinach, chopped
1 can of Canellini beans
1/2 can of Kidney Beans
2 red potatoes, peeled, cubed
1 cup seashell pasta
1 tablespoon of dried thyme
2 tbsps of Basil pesto
Salt and Pepper

Heat 2 tbsps of Olive Oil.Saute the chopped onions until soft
Add garlic, celery and carrots and cook till tender
Add the spinach and cook for 5 min
In the meantime, bring a pot of water with some salt to a boil.Add Pasta and cook till tender about 8 to 10 min.Drain the water in a colander.
Stir in the Thyme and Pesto
Now, add the beans, zucchini, and potatoes along with the tomatoes
Pour in the broth and stir all the contents once before you bring it to a boil.
Cook until potatoes are soft.
Simmer it for about half hour or so and then add the pasta
Season with parmesan cheese and serve immediately.

Ciao,
Shri

Has it been that long? Vanilla Panna Cotta

2010-06-09T03:44:00.000-07:00

Tasty Touch has turned 1!And Can you believe it, I missed it!It just seems like yesterday when my SIL was pushing me to open a blog. At the time it felt like a good idea to have an online recipe diary and interact and share ideas with fellow bloggers. I thought I had some idea of what I was getting into but little did I realize that I will be knowing some fine chefs, incredible photographers, articulate writers and some very warm people. It has been a wonderful experience throughout and thank YOU, especially the readers of my blog.Some of you have even become my household names. I have seen a lot of you celebrate 2nd, 3rds and even some 4th anniversaries.So in that way, it is a very small thing to celebrate for..Trivial or not, I personally feel its a huge accomplishment. Given my lethargy levels, I did not imagine I will stay in 'business' for this long! So, Thank you so very much for that:)

I do have some good news that I would like to share with you all.I will be going back to work full time after 4 years which is exciting and at the same time nerve wrecking.So,I may not post dishes for a while until I settle down with work.So, please bear with me and I promise, I will come back even before you know it!

Panna Cotta (Recipe: Gale Gand with some changes)

3 tbsps water
1 tbsp Powdered Gelatin like Knox (About 1 sachet)
4 cups Heavy Cream
1/2 of Vanilla bean, seeds scraped
1 tsp Vanilla bean extract
1/2 cup Sugar

In a small bowl, take water and sprinkle the gelatin powder.Do not stir.Let it soak for 10 min
In a pan, heat the cream, sugar, vanilla extract and Vanilla bean seeds.
Bring the contents to a simmer.Add the gelatin mixture and stir in until gelatin is completely dissolved.
Pour in ramekins or glasses.It should serve about 6 people.
Chill it for 4 to 6 hours
Slice the berries and top the panna cotta.

Lots of love,
Shri

Ricotta Raspberry Mousse

2010-05-09T20:06:00.000-07:00

Happy Mothers day to you all moms out there!This post comes in late in wishing but I hope I caught just in time to wish you all of you.
It is after a long time, almost month and a half that I am posting this recipe.So I will keep it easy, simple, quick and out of this world.

Recipe: Giada
15 oz Whole Milk Ricotta Cheese
1/2 cup Raspberry Jam
1 cup whipping cream'
3 tbsps powdered sugar
Strawberries or Raspberries to garnish
In a blender or with an electric mixer, beat the cheese until light and fluffy
Add the jam and beat it until it is well incorporated
In a separate bowl, whip the cream until thick.
Add the powdered sugar until the cream forms stiff peaks.
Fold the cream into ricotta mixture in batches.
Refrigerate for atleast an hour.
Spoon into bowls and enjoy!

Love,
Shri

I am back!

2010-04-30T16:20:00.000-07:00

Folks,

I am back from India few days back but unpacking and jet lag took over the priority list..I felt terrible the first few days as I missed home very badly.I feel a lot better now.
The wedding went very well and it was a lot of fun.I was kidding with my mom that I wish I had more siblings!By now, you would have peeked into the wedding pics.
It was very hot there and coming back to a cold place was definitely a relief especially for Shriya..
I know I haven't been able to blog hop recently.It may take a few more days before I can get back to my routine and can blog.But till then you take care.And I hope all is well with you and are enjoying some warm weather!

Love,
Shri

White Butter Cake w/Raspberry Filling & cream cheese frosting AND a blogging break

2010-03-14T18:04:00.000-07:00

Before I leave for India, I planned on posting a few desserts but time did not permit.My packing and shopping left me with little or no time to blog hop or post a recipe.I will be leaving this week and will be back in the third week of April.I may blog hop occasionally but I have no idea how much access I will have to internet and if I can gather some time to do it.So before I leave, I thought of posting a white butter cake recipe from Joy of Baking.

I cant wait to go to India, see my parents and I really am looking forward to my brother's wedding.Until I am back, don't have too much fun and miss me every time you are eating something sweet!!I will miss you all and your fun reads very much!The weather is getting pleasant, at times that is and Spring is just around the corner.Enjoy the weather!
I made this cake for one of my friends' baby shower and everyone really liked it.I made a few changes like making a raspberry whipped cream instead of jam.

1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs separated
1 tsp Vanilla extract
1/2 cup Milk
1/8 tsp cream of tartar

Filling
1/2 cup Raspberry Jam
4 oz of Whipped cream (Light)

Frosting
1/2 cup unsalted butter
8 oz Cream Cheese, room temperature
2 1/2 cups Powdered Sugar
Zest of 1 lemon
1 tsp Pure Vanilla extract
Preheat the oven to 350F.Grease 2-8 inch round cake pans.Line the bottoms with parchment paper
Separate the eggs while still cold.Place egg yolks in a bowl and the whites in another.Cover them with plastic wrap for about 30 min
Sift flour, baking powder and salt
Beat the butter until soft and add 3/4 cup sugar.Beat until light and fluffy.Add egg yolks beating after each addition .Using a spatula scrape down the sides of the bowl.Add vanilla extract
With mixer on low speed, add flour and milk alternately, beginning and ending with flour
In a separate bow,beat the egg whites until foamy.Add cream of tartar and beat until soft peaks form. Add the remaining sugar (1/4 cup) and beat until stiff peaks form
Fold the egg whites into the batter until combined.* Do not over mix as this will cause the batter to deflate*
Pour the batter evenly into the 2 prepared pans and bake them in the preheated oven for 20 to 25 min or until a tooth pick comes out clean
Cool the cakes completely and wrap the cakes in a plastic wrap and place the cakes in the refrigerator for about an hour.
Filling
You could use just any jam of your choice but for some reason I love this filling
Combine the whipped cream and jam well.Do not use any blender or hand mixer.Do it with hand as you would egg whites.

Frosting
Cream the butter and cream cheese without any lumps
Add the powdered sugar one cup at a time, making sure it is mixed in well
Add the zest and Vanilla extract and beat on high speed until the frosting is fluffy
Place one layer of cake on a plate.Spread the cake with the Raspberry whipped cream .Place the other cake onto the filling.Spread the frosting on top and on the sides.

Take care and lots of love
Shri

Breton Biscuits

2010-03-09T11:34:00.000-08:00

The cookies get their name from a region in France, Brittany and are known for their buttery taste.
Recipe: Martha Stewart

1 1/2 cups All Purpose Flour and some for dusting
1 cup Cake flour
1 1/2 tsp baking powder
1/2 tsp Salt
1large egg +4 egg yolks
1 cup sugar
2 sticks Unsalted Butter, room temperature
Preheat the oven to 325F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper
Sift the dry ingredients-All purpose flour, cake flour, baking powder and salt
Beat the egg yolks and sugar until it doubles in volume about 2 to 3 min
Add the butter in four parts and beat until well combined
Add the flour on low speed and beat until well combined
Place the dough on a lighly floured surface.Divide the dough in half and flatten them and wrap in plastic.Refrigerate for about 30 min
On a lightly floured surface, place one of the discs and roll out to about 1/4 inch thick.Do the same with the other one and place the discs on the prepared baking sheets.Refrigerate for about 15 min
Remove from the fridge and using a 2 1/2 inch cookie cutter, cut out rounds and place the rounds about 1 1/2 inches apart
Whisk the egg and a table spoon water and brush on top of the cut out rounds.Using a knife, score a lattice pattern and make sure you don't cut all the way through
Bake until the edges are golden, about 18 to 22 min
Transfer them to a wire rack and allow the cookies to cool completely

Love,
Shri

Potato-Broccoli Curry

2010-03-07T19:13:00.000-08:00

As you all know, my brother's wedding is in less than a month and I will be leaving for India the next week.I can't wait!I wanted to post desserts this week but it is late in the night and I am feeling lazy to write an elaborate recipe. So definitely the next post/s will be biscuits and cakes.I have a new found addiction these days- Farmville! My cousin got me into this and I am loving it.I know a lot of blogger friends are my neighbors now and it is really fun! Do you play Farmville too or should I ask are you addicted too?

3 Russet Potatoes peeled and cubed
1 Broccoli Crown, florets separated and boiled
2 tbsp Olive Oil
1 tsp Ginger Garlic Paste
1 tsp Turmeric
1 tsp Curry Powder
2 tsp Cumin-Coriander powder
1/2 tsp Red Chilli powder, Optional
Salt to taste

Seasoning
1 tsp Urad Dal
1 tsp Cumin Seeds
3-5 Curry Leaves, washed and chopped

Boil Potatoes in a microwave for about 5 min or on the stove till tender.Drain the water
Heat 2 tbsps of Olive Oil in a wide bottomed pan
Add Urad dal,cumin seeds and curry leaves
Add the boiled potatoes into the pan.
Add Turmeric, cumin coriander powder, curry powder, Ginger-Garlic Paste and salt
Combine them well and cook for about 5 min
Add the boiled broccoli and continue cooking until potatoes start to turn brown.Don't let them turn brown though.
Serve with roti or rice.My daughter loved with plain roti:)

Have fun,
Shri

Tagliarelle/Pappardelle with White Truffle Butter

2010-03-03T18:30:00.000-08:00

Tagliarelle pasta is extra thin pasta which usually cooks in about 3 min and if it is Pappardelle, a slightly wider noodles, it takes about 4 min.
I initially got the Tagliarelle (which you can see in the pic below) but the final dish has pappardelle.Any guesses why? I over cooked and it was no longer the ribbons that I was dreaming about.It was a big lump and it could no longer be called pasta, definitely not the gourmet dish that I was venturing to make.It was more or less like a dough.So I used up the pappardelle that I had with me.

I put the pasta in the water and I totally forgot as one of my friends called after quite a long time, a very long time and I did not realize that this pasta is so delicate.So be extra careful and when the directions say 3 min..that is EXACTLY 3 min.And not to mention a box of these cost about 8 bucks.So yes, for pasta that is a lot of money but it is so worth it.
And for the white truffle butter, you can get in the refrigerated section along with milk and juices of any gourmet food stores like Whole Foods or Fresh Market.
This is one of the best pastas I have ever eaten!

Recipe:Ina Garten

1 box of Tagliarelle or Pappardelle pasta(I have used Cipriani)
1/2 cup Heavy Cream
3 oz White Truffle Butter
3 tbsps Fresh Chopped Chives
3 oz Parmesan Cheese
1 tsp Salt + 1tbsp for boiling pasta
1/2 tsp Pepper
Bring a large pot of water with a tablespoon of salt to a boil
Heat cream in a pan until it comes to a simmer.Add truffle butter, salt and pepper and stir it until the butter melts
Add the pasta and cook for 3 min or as per the directions on the box
Drain the pasta after reserving 1/2 cup of pasta water
Toss the pasta in the pan with the truffle butter sauce
Add just enough water to the pasta just to make the pasta creamy
Garnish with chives and parmesan cheese

Note:You could add a half cup of mushrooms which you can saute and add to the truffle butter sauce

Hugs,
Shri

Stuffed Tindora (Ivygourd)

2010-02-28T18:24:00.000-08:00

Growing up, my mom would make this stuffed version of Tindora which is very flavorful than her other versions of this veggie.

3/4 lb-1 lb Tindora/Dondakaya (Ivy gourd)
1/2 cup Besan
2 tbsp Sambar Powder
4 Tbsp Olive plus 2 tbsp
1 tbsp Cumin Coriander powder
1/4 tsp turmeric
1/2 tsp salt +1/8 tsp
1 tsp Red chilli powder
5-6 curry leaves
1 tsp cumin seeds
Slit Tindora vertically just enough to open up for stuffing.Do not cut it all the way through
Boil them in enough water with salt just till tender
Drain the water in a colander and let the veggies sit until all the water is drained
Combine besan, sambar powder, cumin and coriander powder, turmeric, chilli powder and 1/8 th of a tsp salt.
Stuff the veggies with the above mixture.The stuffing WILL fall out but that is okay.We will add the rest of the spice mixture later to the Tindora
Heat 4 tbsp oil and add cumin seeds and curry leaves
Add the stuffed Tindora and add the remaining of the spice mixture on top an cover till they are browned.If you observe that it is getting too dry, add the extra 2 tbsp of oil
Serve hot with rice

Hugs,
Shri

Blueberry Buttermilk Pancakes

2010-02-25T07:05:00.000-08:00

Make the pancakes from scratch and serve with pure maple syrup and tell me you won't do it again!These are fluffy and melt in the mouth pancakes..We loved it!
Recipe:Food Network

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter , and some for frying
Sift all the dry ingredients-all purpose flour, baking powder, baking soda, salt and sugar
Beat the eggs and combine them with buttermilk and melted butter
Combine the dry ingredients with the wet ingredients into a lumpy batter, making sure not to over mix.Do not over mix; You will end up with a heavy pancakes
Heat a tablespoon of butter and pour a ladle of batter and sprinkle some blueberries on it Cook for a couple of min on each side
Serve with pure maple syrup

Love,
Shri

Basundi

2010-02-22T18:54:00.000-08:00

Milk and sugar, and that is all there is to this rich, creamy and calorie loaded dessert! Yes, you need some patience while it is boiling. That is when you can get a good movie or watch CSI! I started it at at about 10 PM hoping it would be over in 20 min or so but it does not come anywhere close.So start early and enjoy the dessert for dinner!

2 liters of Whole Milk
2/3 cup sugar
4 -6 strand of Saffron strands
1 1/2 tsp cardamom powder
10 or so pistas, chopped or sliced, based on your preferences
In a heavy bottomed non stick pan, pour milk and boil it for about 20 to 25 min by periodically stirring making sure it is not getting burnt.
Once the milk reduces to a third, add sugar and saffron
Continue boiling for another 2o min or so until the milk begins to thicken
Add cardamom powder and continue to simmer on low heat for a few min
Garnish with Pistas
You could serve it cold or warm!

Love,
Shri

Bagara Baingan

2010-02-18T14:19:00.000-08:00

The 'word' is out and most of you know by now that my little brother (actually,no longer little) is getting married this April. And the bride is Siri. And no, I don't boss her around! Well, may be I will... after the wedding!Just kidding...
Time flies and I can hardly believe that he is getting married.Of course, my parents said the same when I got married.I guess someone in the household has to pass that 'I can't believe ...married' statement. Although we live in the same country, we can hardly squeeze in time to talk.Growing up, we fought a lot and talked very little.In fact we were two violent kids on the block-from biting to pulling hair to kicking in the stomachs. And all of that for a piece of chocolate or Diwali crackers! Looking back, I do cherish those memories although I wish we were more gentle on each other..Nice thing here is we both did okay given how violently we fought!Did you guys fight with your siblings too?I just wonder..
The one thing we never fought was the restaurant!We both love Minerva (in Hyd)and we both love North Indian food or for that matter any food!I could write pages and pages of my memories but I won't bore you to death!
On to this delicious delicacy!I tweaked a little bit to suit our taste but I gave you the link that takes you to the recipe.Since I did not have Poppy seeds, I skipped them.

Recipe: Sanjeev Kapoor

8 small baby brinjals
2 Medium Onions
1 1/2 tbsps ginger garlic paste
6-8 Curry Leaves
2 tsps Cumin Coriander Powder
1 1/2 tbsps Sesame Seeds
2 tbsps Peanuts
1 tbsp Dry Coconut
2-3 seeds of methi seeds
Pinch of Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Jaggery
2 tbsps Tamarind Pulp
1/2 cup Olive Oil
Salt
Wash and slit brinjals vertically making sure they are not slit all the way through.The vegetable should be intact at the stem, so it should open up like a flower when you cut.Start at the opposite end from the stem.
Cut Onions into quarters.
Dry roast the onions on a tawa till they are soft
Dry roast the peanuts, cumin seeds, coconut, sesame seeds, methi seeds till it changes color
Grind together roasted onions, cumin coriander power, roasted spices, ginger garlic paste and salt, turmeric powder, chilli powder, jaggery and tamarind pulp to a fine paste
Stuff this mixture into the cut brinjals.
Heat oil in a pan and add curry leaves and fry for a min.Add the stuffed brinjals and saute for about 10 min
Add the remaining stuffing and add half a cup water
Cover and cook until the oil starts to separate and the brinjals are cooked
Serve hot with rice

Hugs,
Shri

Bagara Rice

2010-02-16T18:23:00.000-08:00

I would like to say this is a specialty of Hyderabad but you sure can enlighten me on this!I don't know if there are more versions of the same, but my friend makes it this way and I really like it!

2 cups Basmati, soaked in water for 15 min
10-15 Mint leaves
1 Medium Onion, Sliced thin
4 whole cardamoms
1 cinnamon stick
3 cloves
3 bay leaves
1/2 tsp Cumin seeds
1 tsp Ginger garlic paste
3 green chilies, slit vertically
2 tbsp oil
Heat oil in a pan and fry cumin seeds and chilies for a min
To this, add onions and cook till translucent
Stir in the spices-Cardamoms, Cinnamon stick, cloves, bay leaves and ginger garlic paste
Add Mint leaves and cook until the leaves are wilted
Pour in water (1 cup rice:1.5 cup water ratio) and bring it to a boil
Add rice till cooked and not soft
Serve it hot with curry or raita

Up next:Bagara Baingan

Till then,
Have fun
Shri