Zabaglione with Berries

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

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

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

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.

Vanilla Pound Cake w/ Greek Yogurt

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

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

  • 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


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
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

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

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

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!


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

  • 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

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

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.

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