Rosemary Bread (Macaroni Grill)

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

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)

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

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)!!

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)

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

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

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

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

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