Amisha's Kitchen

Spinach, zucchini and corn lasagna

2012-01-22T22:21:00.000-08:00

I made this vegetable lasagna for a xmas dinner when my brother and sister in law were visiting from India. I was supposed to have a dinner with friends over, but unfortunately Anishka fell ill, and had high fever so we decided to cancel the party. We had an intimate dinner amongst ourselves, where I had made tiramisu the previous day, made lasagna, bread with garlic compound butter and mixed green salad with balsamic vinaigrette. DELISH! :) Was a xmas eve dinner to remember :)

Ingredients:

Two 15-ounce containers part-skim ricotta

2 large eggs

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon cracked black pepper, plus more for seasoning

1 teaspoon red pepper flakes

1/2 teaspoon dried oregano

2 cups shredded mozzarella cheese

1 1/2 cups shredded Parmesan

1 cup fresh basil leaves, torn

1 tablespoon extra-virgin olive oil

1 yellow onion, diced

1 zucchini, diced

6 cups store-bought or homemade marinara sauce

12 no-boil lasagna noodles (8 ounces)

1 bag of chopped spinach
3-4 fresh corn off the cob boiled
1/2 large onion thinly sliced
3-4 garlic cloves minced

Method:

Preheat the oven to 400 degrees F.

In a medium bowl, whisk together the ricotta, eggs, salt and pepper. In a separate bowl, combine the mozzarella, Parmesan and basil.

Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the spinach, corn and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt, pepper and red pepper flakes. Remove from the heat and drain off any excess liquid.

Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.

Honey Vanilla Pound Cake with Nutella

2012-01-22T21:56:00.000-08:00

This is Ina Garten's recipe and I had been wanting to try it for the longest time. Pound cake is called pound cake cause it used to be one pound of butter/sugar/flour/eggs(main ingredients). I made a few variations like not adding lemon zest as the recipe calls for, and adding nutella(YUM!!!). It turned out great! Loved the smooth soft texture, and goes so well with coffee or tea!

Ingredients:

1/2 pound (2 sticks) unsalted butter, at cool room temperature

1 1/4 cups sugar

4 extra-large eggs, at room temperature

2 tablespoons honey

2 teaspoons pure vanilla extract

1/2 cup nutella

2 cups sifted cake flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

Method:

Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, and vanilla in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Add the nutella and swirl it around gently with a thin spatula to create ripples. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Vegetable Enchiladas

2012-01-14T23:21:00.000-08:00

I made these vegetable enchiladas last week, something that I wanted to try out for the longest time. I was inspired by the enchiladas, that I had at this small mexican eatery in Palo Alto called Sanchos. Delicious mexican food, and just the perfect seasoning and perfect condiments. Could not ask for anything more or less! Even my 2 yr old loved the enchiladas at this place! I was determined to replicate them at home, and so I did :)

next on my to do list is the perfect the black beans and salsa!

Ingredients:

4 corn tortillas
1 small zuchinni thinly sliced
1 small red bell pepper thinly sliced
1 small onion thinly sliced
2 garlic cloves minced finely
1-2 tablespoon olive oil
About 2 cups red enchilada sauce(recipe to follow)
2 cups grated cheddar cheese + monterey jack cheese
1/4 cup chopped green onions for garnish
1/2 teaspoon paprika powder
1/2 teaspoon cumin powder
salt and pepper to taste

Method:

In a saute pan, pour in the olive oil, and add in all the vegetables, along with paprika, cumin and salt and pepper to taste. Saute the veggies on high heat to char them a bit to get the grilled flavor. Put the veggies aside.

In a plate, pour one cup of the red enchilada sauce, and keep it aside. In the same saute pan, grill a corn tortilla for a couple of minutes. Then add it to the plate with the red sauce, and coat both sides with the sauce. Add 1/4 of the veggie mixture in the center, with about 1/4 cup of the cheese mixture, and roll it up and add it to a ceramic baking pan. Do the same for the remaining 3 tortillas, until the baking pan is filled with the enchiladas.

Now cover the entire baking pan with the remaining enchilada sauce, add in the remaining 1 cup cheese on top, and bake it in the oven for 10 minutes at 350 degrees until cheese melted. Garnish with the green onions! its ready to eat with some guacamole, black beans and salsa! yummm! dont forget the hot sauce ;)

Hot Chocolate!

2012-01-14T22:46:00.000-08:00

A perfect end to a cold night :) HOT CHOCOLATE! :)

Ingredients :
2 cups whole milk
2 cups half and half
8 ounces bittersweet chocolate
8 ounces semi-sweet chocolate
1 tablespoon sugar
1 teaspoon vanilla essence
1 teaspoon instant espresso powder

Method:

In a saucepan, on medium heat, add the whole milk and half and half, and add in the chocolate pieces as well. Stir until combined. Add in the remaining ingredients and stir until well combined and boiled once.

Pour in your favorite mug, add a dollop of whipped cream and get cozy and comfortable :)

Vegetable Burrata Sandwich

2012-01-05T14:17:00.001-08:00

My hubby and I, have been into eating good sandwiches lately. I created this recipe from experimentation, and it turned out delicious!! I used pugliese bread(DELISH!) and burrata cheese, and veggies and micro greens. It is so filling! a VERY satisfying meal!
Burrata cheese is essentially mozarella cheese, but very soft and creamy in texture and yes Delicious!!:)

Ingredients:
- Loaf of Pugliese bread
- small container of burrata cheese(from Trader Joes)
- red and yellow bell peppers(grilled)
- Tomato slices(about 3 per sandwich)
- Sundried tomatoes in olive oil (about 1 tablespoon per sandwich)
- micro greens
- about 4 cloves of garlic
- olive oil
- salt and pepper to taste

Method:
Cut slices of the bread, brush it with olive oil and toast it lightly for a few min, about 5 min in the oven at 350 degrees. Once it is out of the oven, immediately rub it with the garlic clove, so that it gets a nice garlicky taste.
Layer 3 tomato slices on the bread, some grilled bell pepper slices, a tablespoon of the sundried tomatoes. Spoon a tablespoonful of sundried tomato olive oil on top of all the veggies. Layer the burrata cheese on top to form a layer over the veggies. Sprinkle salt and pepper on top. Add micro greens and cover it with another slice of bread.
Your sandwich is ready to eat! :) With some kettle potato chips it is delicious!! :) ENJOY!

Grilled Vegetable and herbed goat cheese sandwich

2011-09-05T21:16:00.000-07:00

I found this recipe on the SF gate website, and it was with a ricotta basil spread. I modified it with herbed goat cheese since I am not too fond of ricotta. We took this sandwich as our picnic lunch over the weekend with some chips and soda, and some homemade brownies and the sandwich turned out great! :) It kept well too for a few hours. We plan to do many more picnics with modifications of this recipe :)

Ingedients:

1 medium eggplant, about 10 ounces, cut lengthwise into 1/2-inch thick slices
2 green, red or orange bell peppers, stemmed, seeded and quartered
3 medium zucchini, about 1 pound, sliced lengthwise into 1/2-inch thick strips
1/4 cup + 2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme, finely minced
-- Kosher salt
-- Freshly ground black pepper
1/2 cup goat cheese
1/4 cup firmly packed basil, finely minced
1 teaspoon fresh thyme, finely minced
2 medium-sized tomatoes cut into 1/2-inch rounds
3 cups fresh arugala
-- Ciabatta bread or baguette, sliced horizontally and toasted or grilled
-- Leftover pesto if desired

Method:
Prepare and heat a grill to high, or preheat a grill pan. Meanwhile, combine the eggplant, peppers and zucchini with the 1/4 cup olive oil, the vinegar, thyme, a few pinches of salt and a few grinds of pepper, and let marinate as the grill is heating. Combine the goat cheese with the basil and thyme, the remaining 2 tablespoons of olive oil, salt and pepper, and set aside.
When the grill is hot, grill the vegetables on both sides until cooked through and with clear grill marks - 2-3 minutes per side.
To assemble, spread the herdbed goat cheese on one side of the bread, then layer the grilled vegetables and tomato on top. Spread the arugala on the sandwich. Spread the other slice of bread with leftover pesto, if using, and top off sandwich. Cut into portions and serve.

Grilled Squash Quesadillas with Charred Tomato Salsa

2011-08-31T23:36:00.000-07:00

I saw this recipe on Cooking Channel TV blogsite and loved the sound of it. It looked so enticing that I had to try it out. As usual I made my own variations and it turned out fantastic!! We had the quesadillas with the tomato salsa, sliced avocado and light sour cream on the sides. This combination was so good, that we wanted to eat the same dinenr 2 nights in a row which does not happen ever in our home! yum yum yum :)

Ingredients:

Makes 8 quesadillas

1 zucchini or summer squash, sliced lengthwise 1/4-inch thick

1 red bell pepper thinly sliced

1/2 onion thinly sliced

About 3 tablespoons olive oil or melted butter or a combination
Kosher salt and freshly ground black pepper
8 white corn tortillas
1/4 to 1/2 cup Ancho Chile Paste, recipe follows, or store-bought
8 ounces thinly sliced or shredded Manchego cheese
2 scallions, white and green parts, very thinly sliced

Charred Tomato Salsa, recipe follows, or your favorite green or red salsa

1 avocado cubed or sliced

1/2 cup light sour cream

Ancho Chile Paste:
6 dried ancho or pasilla chiles or a mixture
1 teaspoon Kosher salt

2 tablespoons extra-virgin olive oil

Charred Tomato Salsa:
4 ripe medium tomatoes (about 1 pound)
1 jalapeno
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 scallion, white and green parts chopped
1/2 cup fresh cilantro leaves
Kosher salt

Method:

Heat a grill or grill pan over medium-high heat. Add in the olive oil. Put in the zucchini, bell pepper and onions onto the grill pan. Add salt and pepper and saute it till charred well enough. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then the sauted veggies and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.

Cut the quesadillas into wedges and serve with the Charred Tomato Salsa, avocado and sour cream! yum yum yum!

Ancho Chile Paste:
Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
Put the chiles in a blender with the salt (not a food processor, it won’t be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.

Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month. Makes 1 1/2 cups.

Charred Tomato Salsa:
Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.
Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.) Makes about 1 1/2 to 2 cups.

Asparagus Soup with toasted Ciabatta bread

2011-08-02T10:06:00.000-07:00

I made Asparagus soup yesterday for the first time. Asparagus is so healthy for you, and soups make a great way to have your veggies, no chewing and you can have it with some delicious toasted cheesy garlicy ciabatta bread.

Ingredients:

1 bunch asparagus, roughly chopped

1 finely chopped onion
3 garlic cloves finely chopped
1 cup of chopped basil leaves
2 tablespoons sour cream
1 teaspoon oregano
3-4 cups of water

salt and pepper to taste

1 tablespoons of olive oil

1 tablespoon of butter

Toasted Ciabatta bread:
Ciabatta bread
clove of garlic
1 teaspoon olive oil
Shredded mozarella cheese
salt and pepper to taste

Method:

In a stock pot on medium heat, add the olive oil and butter and after a minute, add in the onions and garlic. Saute it for about 5 minutes till onions are translucent. Then add in the asparagus, and the salt/pepper/oregano. Saute it for a couple of minutes and then add in the basil leaves. Add in the water and cover and let it cook for about 10 minutes till asparagus is soft.

Blend the mixture in a blender and then add it back to the stock pot. Add in the sour cream and let it cook for about 10 minutes. And the soup is ready!

For the Ciabatta toast, pre-heat the oven at 350 degrees. Slice the Ciabatta bread into half, drizzle olive oil over it. Put the bread on a baking tray and put it in the oven for about 5 minutes. Remove it and rub the garlic clove over the bread so that it gets a nice garlicy taste. You will be able to smell the garlic over the warm bread. Now add the shredded cheese on top, add salt and pepper and broil the toast for a couple of minutes till the cheese melts and is golden brown in color! Toast is ready to eat with the soup. Dip the toast in the soup, it is delicious!! :)

Fresh Tomato Soup

2011-04-23T21:50:00.000-07:00

We have tomato soup and grilled cheese atleast once a week. The Fresh Tomato Soup is made of fresh tomatoes, carrots, and i add whole milk instead of cream so that its not heavy. It turns out delicious! Great for taking it to work for lunch the next day as well! :)

Ingredients:

3 tablespoons good olive oil

1 1/2 cups chopped red onions (2 small onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup cilantro finely chopped
3 cups water Or vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup whole milk
Croutons, for garnish

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, water or vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the milk to the soup and blend it in the blender until processed completely. Strain it through a sieve. Add the cilantro and reheat the soup over low heat just until hot and serve with croutons. Enjoy with grilled cheese! :)

Carrot Walnut Coconut Bread

2011-01-23T21:31:00.000-08:00

I baked today, after so many months! Ever since Anishka started crawling, i have had no time to bake or make something different. With her growing older(17 months now), and more understanding, its become a bit easier to do some cooking! So I decided to bake today! Made this carrot walnut coconut bread that even she could eat. She devoured it :)

Its made out of wheat and all purpose flour making it healthier. You could even substitute the white sugar for brown sugar, giving it more flavor and depth.

Ingredients:
Vegetable oil cooking spray

3 medium carrots (7 ounces), thickly sliced
1/2 cup walnut halves
1 cup wheat flour
1/2 cup all-purpose flour
1/2 cup dessicated coconut
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/4 cup vegetable oil
1/4 cup low-fat buttermilk

Method:

Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil. Add the carrots and boil over moderately high heat until tender, about 15 minutes. Drain and mash the carrots with a potato masher. Let cool.

Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until lightly browned. Let cool, then coarsely chop.

Sift both the flours with the baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar until pale yellow. Whisk in the oil and buttermilk. Stir in the carrots, coconut and walnuts, then stir in the flour mixture until blended.

Pour the batter into the prepared pan and bake for 50 minutes, or until risen and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Grilled Vegetable Salad with Goat cheese

2010-06-25T15:02:00.000-07:00

We bought a grill recently, and decided to grill something on a Sunday evening. We did not have any chicken or paneer to marinate, and grill. I came up with the idea of grilling vegetables, mixing them with balsamic vinaigrette and adding goat cheese and pine nuts to it! DELISHH!! Its one of the healthiest and best salads I have ever had!

Here is the recipe:

Ingredients:

10-12 lettuce leaves
3-4 green onion sprigs
1 zuchinni cut into 1/2 inch slices(slanted)
1 red bell pepper cut in half(for grilling)
1 red onion chopped into big rough pieces
8 asparagus sprigs with the ends cut
olive oil to coat the veggies
salt and pepper to taste
3 tablespoons balsamic vinaigrette(recipe on blog)
4 tablespoons goat cheese
1/3 cup toasted pine nuts

Method:

Coat all the vegetables lightly with olive oil. Grill the vegetables and keep turning them until you see them charred. At this point remove the vegetables. Let it cool down. Lettuce leaves, red bell pepper should be cut into thin strips. Asparagus should be cut into 11/2 inch pieces, same with the spring onions. Put all the grilled veggies in a bowl. Add the vinaigrette and pine nuts and toss it to coat well.

Add salt and pepper if required. Plate the salads into 2 plates(that is the qty). Sprinkle with crumbled goat cheese.

EAT your heart away! ;)

Strawberry Scones

2010-06-25T14:39:00.000-07:00

Scones are delicious for breakfast with tea or coffee! And I wanted something homemade one Saturday morning, so I decided to make strawberry scones. I had dried strawberries at home, so used those to make these wonderful scones! Recipe is perfect, another Ina recipe! :)

Ingredients:

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Method:

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Homemade Strawberry Jam

2010-06-04T22:24:00.000-07:00

Summer is here, and its strawberry season! I got a big box of strawberries from the farmers market, and I had to try and make homemade Strawberry Jam! It turned out realllyy good:) I have it every morning with toast and am loving it! :)

Ingredients:
2 cups sugar

1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Method:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated.

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food.

Tomato Feta Pasta Salad

2010-06-04T22:16:00.000-07:00

Summer is here! Time for pasta salads, orzo salads, and more salads :) I made this yesterday since it was a hot summer night, and it turned out really good! It tasted even better the next day after the pasta marinates over night.

Here is the recipe:

Ingredients:
1/2 pound fusilli (spirals) pasta

Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1/2 red onion finely chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan
1 cup packed basil, chopped

Method:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Cream of Tomato Soup

2010-05-18T12:52:00.000-07:00

This is an Ina Garten recipe! Hubby does not love soups, but he really liked this one. I made some of my own modifications, by adding milk instead of cream to make it creamy but yet light. I also added some parmesan cheese to add some depth in flavor.

I made the soup with classic grilled cheese sandwich! It was sooo good! :) Comfort at its best ;)

Ingredients:

1 tablespoons good olive oil

1/2 cup chopped red onions
1 carrot, unpeeled and chopped
1 tablespoon minced garlic (2 cloves)
8-10 small tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1/2 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
1 1/2 cups vegetable stock,
Salt and pepper to taste
1/3 cup milk
Croutons, for garnish

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the milk to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Chocolate Almond Torte

2010-03-30T15:48:00.000-07:00

I have been wanting to make some dessert with almond flour, so I decided to make chocolate almond torte. "Torte" means with little or no flour at all. This dessert is dense, moist and rich, and a little piece goes a long way! It is delicious! love the smooth texture and the taste of it!

Ingredients:
7 ounces (200 grams) bittersweet chocolate, chopped
11 tablespoons (150 grams) unsalted butter, cut into small pieces
3/4 cup (150 grams) granulated white sugar, divided

4 large eggs, separated

1 teaspoon pure vanilla extract

1 cup (100 grams) finely ground almonds or 1 cup of almond flour (Ground 1 cup of blanched or sliced toasted almonds in your food processor)
1/4 teaspoon cream of tartar or a splash of lemon juice(it works as a stablizer)

Method:

Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground.

Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm) springform pan with parchment paper. Set aside.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.

Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Cream the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.

In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.

Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. Dust with powdered (icing or confectioners) sugar.

Sour Cream Coffee CUPcakes!

2010-03-07T22:33:00.000-08:00

I tried Ina's Sour Cream Coffee cake recipe today, but I made them in the form of cupcakes! That way you can get a good portion to eat without feeling guilty ;) Modifications I made to the recipe are that I increased the streusel portion to make a nice layer in between and on the top to get a crusty topping! Hubby LOVED the coffee cupcakes and has already devoured 3 of them!!!

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces

Method:

Preheat the oven to 350 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon a small icecream scoop worth of the batter into each paper cup and spread it out lightly with a knife. Sprinkle with 1 tablespoon of streusel. Spoon another small scoop of the batter in the pan, spread it out, and scatter one tablespoon of streusel on top. Bake for 40 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.

Huevos Rancheros

2010-03-05T22:38:00.000-08:00

One of my favorite Mexican dishes! We had this delicious breakfast when we went to Cancun and its been my favorite ever since! I tried it out last Sunday, including making the rachero sauce from scratch and it turned out DELISH!! :) I cant believe how good it tasted! Raj loved it too!

Here is the recipe!

Ingredients:

2 whole wheat tortillas
oil OR cooking spray to cook the tortillas
2 eggs
1/2 can of black beans
1 tablespoon spring onions
1 teaspoon of cilantro
3/4 cup grated pepper jack cheese

Ranchero sauce recipe:
1 tablespoon oil
1/2 onion finely chopped
3-4 finely chopped garlic
5 tomatoes finely chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
3 chipotle peppers in adobe sauce
1 tablespoon sour cream

Method:

In a medium saucepan, at medium heat,add in the oil. Add in the onions and garlic and saute it till golden brown. Add in the tomatoes and let it cook at medium low heat for 5-7 minutes. Add in the salt,pepper, and cayenne pepper, saute it. Add in the chipotle peppers. Cook for 5 more minutes till you see that the mixture is mushy enough.

Put this mixture in the food processor and blend it till smooth! Remove it in a bowl, and stir in the sour cream till the sauce looks smooth and creamy.

Now, in a small saucepan, add in the black beans, cilantro and spring onions. Add in salt to taste. Cook on medium heat for 5 minutes till hot.

In a pan, cook the tortilla one at a time with cooking spray or oil on both sides until light brown and a wee bit crisp. Remove it on a plate.

Now, on a plate, assemble the tortilla, and add half of the cooked black beans. Now cook the egg in a pan, in a fried egg style with cooking spray or little oil. Let it cook for a couple of minutes. Now add half of the cheese on the egg and cover the pan until the cheese melts. The egg is done! Now slip out the egg onto the black beans. Top it with the drizzles of ranchero sauce. Garnish with chopped spring onions!

Disfrutar!! (Enjoy in spanish!! )

Pav Bhaji!

2010-02-26T22:23:00.000-08:00

Pav Bhaji, every Mumbaiite's street favorite!! I have grown up eating pav bhaji atleast once a week, where bhaji is the mixed vegetables and pav is the buttery soft moist bread! My mom used to make pav bhaji for our birthdays inviting all our friends, and everyone remembers her pav bhaji and her chocolate cake with chocolate ganache frosting till today!

Here is how we make it :)

Ingredients:

4 medium potatoes
1 green bell pepper diced into small pieces
1 cup green peas
3/4 cup cauliflower coarsely chopped
1 medium sized onion finely chopped
3-4 cloves of garlic
3 heapfuls pav bhaji masala
1/2 teaspoon chilli powder
2 tomatoes finely chopped
2 tablespoons tomato paste
1 lemon
3-4 tablespoons of salted butter
2 tablespoons chopped cilantro
salt to taste

sourdough bread or pugliese bread(my version of pav in the US!)
Butter to spread on the bread

Method:

Put the potatoes, cauliflower and green peas in a pressure cooker, cover with 5-6 cups of water, and pressure cook it until 4-5 whistles. Once done, let the mixture cool down. Drain the water into a separate bowl to preserve it(water has all the vitamins). Peel the skin off the potatoes. Now mash the entire mixture really well into a mush.

In a morter and pestel, add the garlic, 1 teaspoon of salt and the chilli powder and grind it until really fine.

In a medium saucepan, on medium heat, put in the butter, and melt it. Add the chopped onions. Saute it until golden brown. Add in the garlic mixture. Add in the chopped tomatoes, and saute it for 2-3 minutes. Add in the chopped bell pepper and saute for about 2-3 minutes. Add in the pav bhaji masala, and let it cook on low to medium heat for 5 minutes, until it looks well blended.

Add in the potato mixture and add in about a cup of the preserved water, and mix this really well. Squeeze the juice of one lemon. Now mix the entire bhaji well, stirring it occassionally and keep it at low heat. Cook it for about 10 minutes. Add in the chopped cilantro as garnish and a tad bit of butter that melts beautifully on top to make it look silky!

Slice the bread loaf into about 2-3 slices/person. Slather it with butter on both sides. Now at medium heat on a saucepan, add the slices and let it brown and crisp nicely on both sides! The pav bhaji is ready to eat! :)

You can garnish the bhaji once on your plate with cilantro, some chopped onions and a dash of lemon! Yum!

Curried Couscous

2010-01-30T21:39:00.000-08:00

A very close friend of mine, had made curried couscous for my baby shower. I have had it before at her place, and I had liked it then too! Its really simple to make and so tasty! It can be stored and eaten the next day as well!

Here is the recipe!

Ingredients:
1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Method:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Margharita Pizza

2010-01-18T22:12:00.000-08:00

So, my first attempt at making pizzas was a success! :) I tried the basic simple margharita pizza, with fresh mozarella cheese and fresh basil on the top. On the pizza dough, I brushed it with olive oil infused with garlic and red pepper flakes, and then added the tomato sauce, fresh mozarella and basil! Heres to more delicious pizzas for the pizza lovers of our home!:)

Ingredients:

For the pizza
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
5 cups of Pizza Sauce(recipe already on Blog : Italian)
slices of fresh mozzarella
chiffonade of basil leaves(8 leaves)

Method:

For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with tomato sauce and mozzarella. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Garnish with the chiffonado of basil leaves on each pizza and serve immediately! :)

Pizza Sauce

2010-01-18T20:50:00.000-08:00

I had been wanting to try making pizzas for the longest time! I finally came across a good recipe for pizza dough. And the pizza sauce recipe is really simple! It turned out really good!!

Here it is!

Ingredients:

1 28 ounce can of plum tomatoes
1 red onion finely diced
3 garlic cloves finely diced
3-4 tablespoons olive oil
1 teaspoon oregano
6-8 chiffonade of basil leaves
1/2 teaspoon red pepper flakes
salt and pepper to taste

Method:

In a medium pot, put in the olive oil at medium heat. After a minute add in the onions, garlic and saute it until translucent. Then add in the tomatoes, and the remaining ingredients ie salt, pepper, red pepper flakes, oregano, and basil. Using an electric blender, blend it in the pot itself.

Simmer at low to medium heat for half an hour. Make sure that the pot is covered else it will splatter everywhere.

The pizza sauce is ready after half an hour! :)

Ginger cookies

2010-01-10T17:09:00.000-08:00

We had gone to Napa over the Xmas break with the baby, and there was a bakery near our hotel, that had the most delicious ginger cookies! I love the soft chewy texture of these ginger cookies, and I had been looking for a recipe ever since.

Finally found Ina Garten's Ginger cookie recipe, and they turned out deliciouso!!! I did not put the crystallized ginger, and rolled the cookie in demerara sugar, coz the sugar gives a nice crunch to it as opposed to granulated sugar. Below is the modified recipe.

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
Demerara sugar, for rolling the cookies

Method:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in demerara sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Carrot Cake/Loaf with Cream Cheese Frosting

2010-01-09T15:37:00.001-08:00

Carrot cake is so versatile, it can be made as cupcakes for dessert, or as a carrot loaf for breakfast! This can also be made as a whole cake with frosting in between 2 round cakes and frosting on the top.

I made this as a loaf, and loved the taste and texture, and it tasted soo good with tea! I would definitely make it again. I added my own touches, of adding walnuts to the loaf. Walnuts go really well with the carrot loaf! Love the nuttiness and crunchiness of the walnuts in the loaf! One could add raisins as well, but I do not like the taste of raisins in the carrot cake.

Here is the recipe!

Ingredients:

250g/1 3/4 cup wholewheat flour
25g/8 teaspoons baking powder
1 1/2 teaspoons cinnamon powder
1 teaspoon fresly grated nutmeg
125g dessicated coconut(fine coconut)
5 medium eggs
250g/1 1/4 cup granulated sugar
185ml/6 1/2 fl oz. vegetable oil
500g finely grated carrots
1 cup coarsely chopped walnuts

For the cream cheese frosting:
2 (8 ounce) packages cream cheese
1/2 cup butter
4-5 cups powdered sugar
1 teaspoon vanilla

Equipment:
2 loaf pans

Method:
Preheat the oven to 350 degrees. Grease the 2 loafpans with cooking spray and line the base with parchment paper.

Sift the flour, baking powder, cinnamon, nutmeg together, then stir in the coconut so it does not clump together. Beat the eggs, oil and sugar in an electric mixer until it becomes pale and has doubled in volume. Gently fold in the dry ingredients, being careful not to overmix and lose volume. Fold in the carrots and walnuts. Pour the mixture equally in both the loaf pans. Bake in the center of the oven for 40 minutes until a skewer inserted in the center comes out clean. Cool the loaf, before removing it from the loaf pan.

Cream together cheese and butter until creamy and smooth. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be. Stir in one teaspoon of vanilla.

Divide the cream cheese frosting over both the loaves, and spread evenly on the loaves. Store it in a cool place!

Cilanto coconut chutney

2010-01-08T23:13:00.001-08:00

This chutney goes soo well with the kanchipuram rava idliis(the previous recipe). Its a MUST try with the idlis! Thanks to my masi again :))

Ingredients:
1 whole bunch cilantro
3/4 cup frozen coconut(fresh coconut if you can find it!)
3/4 cup yogurt
salt to taste
1-2 green chillies
1 teaspoon sugar
1/2 lemon juice

Method:

Add all the ingredients in a blender, and blend it until its fine. It is ready to eat!! :)

Kachipuram Rava Idlis

2010-01-08T22:42:00.000-08:00

This is my masi's(mom's sister) recipe, and the first time she made it, hubby and I loved it!! My masi makes the most delicious food ever! She can whip up 10 dishes in an hour! ;) My nani, mom and masis have been my inspiration and I hope I can do justice to them and continue the "good cooking" tradition!:)

Hubby wanted me to make them so I tried it at home, and they turned out really good:) Happy with the end result!! :) I unfortunately did not take a picture!! :( Until next time now!!

Ingredients:

1 cup coarse rava
2 cups buttermilk
1 small onion finely chopped
2 garlic finely chopped
1 green chilly finely chopped
1 teaspoon finely grated ginger
1 carrot peeled and chopped into tiny pieces
1/4 cup corn
1/4 cup green beans finely chopped
2 tablespoons cilantro finely chopped
1/4 cup broken cashew nut pieces
1/4 cup peas
salt to taste
1 teaspoon sugar
3 teaspoons eno
2 tablespoons vegetable oil
4-5 curry leaves
1 teaspoon mustard seeds

Equipment:
Steamer pot
idli maker
oil to coat each idli container

Method:

In a medium bowl, mix the rava and the buttermilk, and stir it for a minute or so, till it is well blended. Keep it covered for atleast an hour. It will rise a little bit after an hour.

In the meanwhile, in a medium pot, on medium heat, take the vegetable oil, and let it heat up. Add in the mustard seeds and curry leaves and let it splatter for a few seconds. Add the chopped onions, ginger/garlic/green chilly into the pot and saute it for a few minutes till onions turn translucent.

Add in the green beans, peas, corn, carrots into the mixture, and saute it again for about 5-7 minutes. Add in salt to taste.Add this vegetable mixture to the rava mixture and stir it well. Add in the sugar as well.

To make the rava idlis, First start the steamer pot with water and let it start boiling. Take half of this mixture and add 1 1/2 teaspoons eno, and stir it continuously for a minute until it gets frothy. Now take the idli stand, and then rub little oil on each idli container, and then add enough batter to cover the container. Fill all the containers with the batter and put it in the steamer. Cover the steamer for 12 minutes and let the idlis cook and rise!

The first batch of idlis are ready! Remove it from the steamer, and let it sit for 5 minutes, and then remove each idli carefully with a spoon. Make the second batch of idlis in the same manner. Your idlis are ready to eat!! :))

Florentine cookies

2009-12-25T17:50:00.000-08:00

I made florentine cookies last night on Xmas eve, for Xmas. These cookies are basically nuts in caramel! I covered half of it with Ghirardelli melted bitter sweet chocolate chips, and they look beautiful and taste delicious!

My hubby was really sweet to take care of the baby, while I baked these cookies! Its been great to be back to cooking/baking!!:)

Ingredients:

6 oz. sliced blanched almonds
4 oz. pistachios(shelled and peeled)
4 oz. hazelnuts
1 stick of unsalted butter
2 tablespoons honey
2/3 cup granulated sugar
125ml/4 fl oz. heavy cream

2 cups good quality bittersweet chocolate chips

Method:

Preheat oven to 325 degrees. Spread the nuts evenly on a baking sheet with parchment paper and bake for 10-15 minutes until the nuts are golden brown, turning them occasionally to ensure even browning process.

In a medium saucepan, on low heat, put the butter, sugar, cream, honey and let the butter melt. Now turn up the heat to medium and let the mixture boil without stirring until it starts bubbling and reaches a temperature of 245 degrees on the thermometer. Turn off the heat and add the roasted nuts into this mixture. Mix well and combine all the ingredients.

Now,I used 2 baking methods as seen in the picture. 1) I spread the mixture on a baking sheet with the silpat mat, and used a teaspoon(very little) to put the mixture keeping a good distance apart since the mixture spreads. It forms a brittle shape. 2) I put them in muffin moulds, after spraying with pam spray and a very thin layer, no thicker than the nuts themselves.

Next, bake it in the oven for 15-18 minutes near the top of the oven, until the mixture begins to bubble and boil and turns golden brown. Let this cool completely, and remove from moulds and the silpat mat.

Now, melt the chocolate chips in a medium bowl in the microwave, for 30 seconds each time and stirring it each time, for about a minute and a half, until the chocolate chips have melted completely. While this is still hot, dip half of each cookie in the mixture to coat it beautifully with the chocolate.

Now, place them on the parchment paper on the baking sheet and put it in the freezer for a couple minutes, until the chocolate sets. They are ready to eat!!! :)

California Crepe

2009-12-24T09:26:00.000-08:00

California Crepes = Crepe with Avocado!:P I came up with this crepe filling, and my hubby and I love the combination! Its avocado, tomatoes, spring onions and grated jack cheese! YUMMM!!!! :) They are very satisfying and tasty as hell! :)

I am really bad with adding pictures, but now I have the iphone making it easier to add pics! Here is a pic of the crepes we had for dinner last night ;)

An interesting fact about crepes, is that, different countries have different versions of crepe as part of their food, for eg, french have crepes, indians have dosas, ethopians have injera!! Just like different countries have a version of the fried rice, like India has pulao or biryani, Spain has paella, Asian countries have their version of fried rice!

Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3/4 cup pepper jack cheese coarsely grated
1 avocado finely chopped
2-3 spring onion sprigs finely chopped
salt and pepper to taste

Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Add the pepper jack cheese over half the crepe, add in the tomatoes, avocados and spring onions evenly. add salt and pepper. Cover the crepe, and let it cook for 2 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)

Shrikhand

2009-12-24T09:15:00.000-08:00

I realised that I had put up the recipe of oondhiyo, but NOT shrikhand! Cant have oondhiyo without shrikhand, can u!?!? Its oondhiyo season in India, and hence the shrikhand recipe :) This is the way my mom made it, and it turns out silky and smooth, and its perfect! I do NOT like shrikhand from indian stores, coz they make them too sweet!

Here is the recipe!

Ingredients:

1 container Pavel yogurt
3/4 cup confectioners sugar
1 teaspoon finely ground cardamom(from pods)
a pinch of saffron
fine slices of a few almonds and pistachios for garnish

Method:

Using a muslin cloth, add the entire container of yogurt into the cloth, and use a large strainer to drain out all the water in the yogurt. Keep it this way for a couple of hours.

In a small pan over medium heat, add in the saffron, and let it crisp up for a couple minutes, until the strands break. This ensures more flavor and a deeper richer color. Add the saffron pieces to the yogurt, once all the water is drained, into a big strainer. Add in the sugar as well. Now strain the entire yogurt mixture into a big bowl to ensure it is smooth and silky. Mix in the cardomom powder as well.

Put in the final product in a serving bowl and garnish generously with the almonds and pistachios! Enjoy :)

Minestrone Soup

2009-12-15T17:56:00.000-08:00

This is MY version of the Minestrone Soup. I love the way it turns out, and its my favorite Sunday night wintry comfort food with a tomato, basil pesto, mozarella cheese panini! DELLLISH!! :) I have adapted my aunt's recipe, and I dont know anyone who does not like this soup!

Minestrone soup consists of some sorta pasta, like rigatoni or elbow pasta, but I dont put any. Also, it consists of cannellini beans, but I use black beans instead coz of preference.

Here is the recipe!

Ingredients:

1 carrot, peeled and cut into bite size pieces
1 zucchini cut into bite size pieces
2 small potatoes cut into bite size pieces
2-3 celery stalks, cut into bite size pieces
3 cups spinach leaves
1 medium sized onion finely chopped
3 garlic cloves finely chopped
1/2 can of black beans
1/2 can of crushed tomatoes
1 teaspoon of herb du provence
salt and pepper to taste
1/8 cup good olive oil
2 tablespoons butter

Garnish:
Parmesan cheese for garnish

Method:

In a medium pot, at medium heat, add the oil and butter, and let the butter melt. Add the onions and garlic and saute until golden brown. Add in the carrots, zucchini, potato, celery and saute for a couple minutes. Add the salt, pepper and herb du provence and saute it for another couple minutes. I add a lot of pepper coz I love the peppery taste in the soup.

Add about 3 cups of water, and add in the spinach at this point, since spinach wilts very quickly. Add in the black beans as well. Let the soup come to a boil. Let it boil for about 5 minutes and then turn the heat to low.

The soup is ready to comfort you ! :) Garnish with the parmesan cheese before serving.
In

Chocolate Espresso Cheesecake with Ganache

2009-11-27T14:38:00.000-08:00

Day: Thanksgiving 27th Nov 2009
Dessert preparation: Amisha :)
What is for dessert? : Chocolate Espresso Cheesecake with Ganache!

I am writing on this blog after a long time since my pregnancy and having the baby! It feels good to be back. :) So thanksgiving was yesterday and I decided to make dessert. I was making cheesecake for the second time, but after a long time, and was afraid how it would turn out. Luckily everything went smooth and I was very happy with the end result! :) I hope to make many more cheesecakes ;)

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature

For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Method:

To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake. Put chocolate shavings on the top of the cheesecake for decoration! :)

Bateta Kanda Poha

2009-05-22T16:25:00.001-07:00

This was our snack coming home from school, and we loved it! It always came out so soft the way mom made it. Am glad I can replicate it :)) Here it goes:

Ingredients:

1 cup thick poha(flat rice)
1 small potato finely diced
1 small onion finely diced
1 green chilli finely chopped
1/2 lemon
1 tablespoon chopped cilantro
1/4 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon mustard seeds
pinch of asafoetida
salt to taste
2 tablespoons vegetable oil

Method

Put the poha in a small bowl, and add about 1/2 cup of water and make sure all the poha is soaked and wet. Keep it aside. Drain out excess water.

In a small pot, put the oil, and let it heat up on medium heat. Put in the asafoetida and mustard seeds and let them splatter. At this point, add the onions and saute them till translucent. Then add in the tiny diced potatoes, and saute them for 5 minutes, until soft.

At this point, add in the green chilli, red chilli powder, salt, turmeric powder, and saute the onion-potato mixture for a minute. Now add in the thick poha, and saute to mix it all well. Dont overmix it!

Add in the lemon juice and cilantro.

You can add a little bit of sugar. Thats the way I like it :) You can even add peas, or peanuts or both!

ENJOY!!

Pistachio Cranberry Icebox Cookies

2009-01-29T13:28:00.000-08:00

This was another cookie recipe I tried during Xmas, and I loved them! The combination of Pistachios and Cranberries go so well with the xmas theme! I would love to try making biscotti with these ingredients. Put this in my list for the following xmas??? :)

These cookies are so glittery looking with the red and green specks, and it just makes it look so festive!! I got this recipe from Gourmet Magazine, where they did an article on the featured cookies every year in the month of December, right from 1941!!! Impressive isnt it!!? I was so blown away with the entire cookie collection!! I hope to try each and every one of them some day !! :))

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)

Method:

Make dough:

Stir together flour, cinnamon, and salt in a bowl.
Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

Slice and bake cookies:

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Cooks’ notes:
Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).
Cookies keep in an airtight container at room temperature 5 days.

Star Anise Cookies

2009-01-29T13:23:00.000-08:00

I have been wanting to try making cookies with anise as the ingredient and what better time to try them than Xmas! This was another of the cookies that I baked for Xmas, turned out great! I loved the smell and the flavor of anise, especially when the cookies are baking. The smell is divine!! In this recipe, they use sugar to coat the cookies, I used colored sugar to coat it. Gives it a real nice color and touch :)

Ingredients:
1 1/2 cups unbleached all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup plus 2 tablespoons sugar
1 large egg yolk
2 tablespoons brandy
1/2 teaspoon aniseed, toasted

Method:

Preheat oven to 325°F.

Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms. Spread remaining 2 tablespoons sugar on small plate.

Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies.

Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets. Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)

Linzer Cookies

2008-12-22T21:28:00.000-08:00

It'z X'mas time and time to bake and give back to family and friends! I love the xmas season and all the festivities, the lights, the goodies everywhere, great holiday cookies etc. Its a lot of fun baking and giving goodies to your close ones. I believe that food is the best gift to give :) Its made with love and one can taste it in every bite taken :)

I saw this recipe in a Gourmet or a Bon Appetit magazine, and loved it! I had to try it as part of my gift package. I went to Sur La Table especially to get the Linzer Cookie cutters! They turned out beautiful and very yummy as well:) Ahh the joys of Baking!! :)

Ingredients

2/3 cup almond meal (3 oz)
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, softened
1/2 mashed banana
1 1/2 teaspoons vanilla
1 12-oz jar seedless raspberry jam

Special equipment: a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

Method:

Pulse almond meal and 1/4 cup brown sugar in a food processor until nuts are finely ground. Whisk together flour, baking powder, salt, and cinnamon in a small bowl. Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in banana and vanilla. Reduce speed to low and add flour mixture, mixing until just combined. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely.

Make more cookies from second disk. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Pumpkin Choco-chip Walnut Loaf with Cream Cheese Frosting

2008-12-04T22:04:00.000-08:00

In keeping with the thanksgiving theme, I made a pumpkin loaf to take it to LA for my in-laws. I made a couple mini loaves, so that we could keep one as well. Adding the cream cheese frosting just added that extra touch, that made every bite so delicious!

Below is the recipe :)

Ingredients:

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Cream Cheese Frosting:
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Method:

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Layer the cooled cake with the cream cheese frosting generously, and its ready to dig in! Tastes great with coffee. YUMM!!

Tomato, Mozarella, Basil pesto Crepes

2008-11-23T19:02:00.000-08:00

Tomato, Mozarella, basil pesto crepes, that's for dinner! They are very satisfying and tasty as hell! :)

Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3/4 cup Mozarella cheese coarsely grated
1/2 cup basil pesto (For Recipe, see the "Chutneys and Spreads" link)

Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now using a spatula, spread the basil pesto carefully, just enough to cover the crepe lightly. Then add the Mozarella cheese and the tomatoes on half the crepe. Cover the crepe, and let it cook for 3 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)

Chocolate and Vanilla-Bean Ganache

2008-11-20T23:56:00.000-08:00

Ingredients
Makes about 1 cup

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Method:

Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Chocolate Thumbprints

2008-11-20T23:55:00.000-08:00

I made these cookies last night to try them out, from the Martha Stewart Living magazine, and they came out amazing! They were so cakie, and delicious, full of chocolate goodness!! Worth trying for sure. The rolling in coconut was my touch ;)

Ingredients
Makes 90

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 cup ground coconut flakes
Chocolate and Vanilla-Bean Ganache

Method:

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 2 teaspoons dough for each, and roll each in the coconut flakes. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Cucumber Raita

2008-11-16T12:57:00.001-08:00

Easiest raita recipe and very delicious! Loved by one and all :)

Ingredients:

1 cucumber peeled and grated
2 cups yogurt
1 teaspoon finely chopped green chilli
1 tablespoon finely chopped cilantro
salt to taste
1 teaspoon sugar

Method:

Mix all ingredients in a bowl well and let it sit for 10 minutes. Its ready to eat!

Vegetable Makhanwala

2008-11-16T12:23:00.000-08:00

I tried this recipe when I had some friends over and it came out awesome! Few of my friends wanted the recipe so here it is.

Ingredients:

1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces

For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds

1 teaspoon red chilli powder
salt to taste

1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste

3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half

Garnish:
1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts

Method:

Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.

In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.

Eat it with rotis!

Ragda Pattice

2008-11-04T16:50:00.000-08:00

I had a couple of friends over on Sunday, so I decided to make ragda pattice and dahi wadas. The ragda pattice turned out really good. It is pretty straight forward. I had soaked about 2 cups of the white vatana(white peas) overnight. Here is the recipe:

Ingredients:

For the pattice
2 large potatoes
4 small green chillies finely chopped
2 tablespoons grated ginger
2 tablespoons finely chopped cilantro
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder(mango powder)
3 slices soaked bread(without the outer rim - soak the bread slices in water for 30 seconds and squeeze the water out)
salt to taste
Oil for shall frying

For the ragda
Soaked white vatana
6-7 curry leaves(kadi patta)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons finely chopped cilantro
3 tablespoons date tamarind chutney
2 tablespoons vegetable oil
salt to taste

Garnish
cilantro chutney
date tamarind chutney
finely chopped onions
finely chopped cilantro

Method:

For the pattice
1) Boil the potatoes, cool them and peel the skin off. Mash the potatoes.

2) In a large bowl, combine all the ingredients for the pattice together, and mix it thoroughly with your bare hands. Make round balls, and flatten them out about 1/2 inch thick with oil brushed on both sides so that they dont stick.

3) Shallow fry the pattice, 4 minutes on each side, until a dark goldenish brown in color and it shows that its crisp enough! Place them on paper towels to soak the excess oil.

For the ragda
1) Pressure cook the vatana for 5 whistles. Dont do more, else it will overcook.

2) In a large vessel, at medium heat, put in the oil, wait for a couple minutes for the oil to heat up. Put in the mustard seeds, cumin seeds, curry leaves, and wait for a minutes for it to splatter.

2) Add the cooked ragda, and all the remaining spices, chutney, cilantro and salt. Add about one cup of water and let it boil for about 10 minutes and then switch off the heat. It is ready!

Final Preparation:
On a plate, place 2 pattice. Add about 2-3 servings of the ragda on top of it. Add a couple teaspoons of cilantro chutney and date tamarind chutney on each pattice. Top with onions and cilantro and its ready to chow down :P Have fun!!

Almond milk

2008-09-07T22:50:00.000-07:00

This Saturday, we went to really nice restaurant in the city of San Francisco, with mediterranean cuisine. The food was really good, and for dessert we ordered doughnut holes with chocolate sauce, and almond milk. The almond milk was the best part of the dessert! Served in a shot glass with a straw and almond pieces on the top, it was simply delicious! I decided to replicate the almond milk coz we both loved it so much! I made the almond milk as below and it turned out to be as delicious as the one in the restaurant.

Ingredients:

1 cup half and half
1 scoop vanilla bean icecream
1/3 cup blanched almonds

Method:

Make a fine paste of the blanched almonds. Blend the paste, with the icecream and the half and half together in a blender. Strain the almond milk through a sieve, and the chilled almond milk is ready for dessert! Yummo!

Eggplant Parmesan

2008-08-27T16:58:00.000-07:00

I tried making eggplant parmesan last week on Friday, and it was pretty simple, just a bit tedious. It turned out great and was delicious, comparable to what you get outside! Hubby made chicken parmesan the same way, and he loved it as well. Cant wait to make it again! :)

TIP: Put less salt for drenching the eggplant. It may become too salty.

Ingredients:

1 medium eggplant, cut crosswise into 1/3-inch-thick rounds
salt to taste
1/2 cup olive oil
3/4 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
3/4 cup panko* (Japanese bread crumbs)
1/2 cup finely grated Parmigiano-Reggiano
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
basil leaves finely chopped for garnish
3 cups of marinara sauce(previous recipe)

Method:

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, 1/4 teaspoon salt, 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat the olive oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Garnish with chopped basil.

Marinara Sauce

2008-08-21T12:00:00.000-07:00

I plan to make chicken parmesan for hubby and eggplant parmesan for myself, on this coming Friday, using the below marinara sauce recipe. This is the first time I am going to try making the eggplant parmesan, and the key is to make a good marinara sauce! This is Mario Batali's recipe, and it CANNOT go wrong ;) I made the marinara sauce yesterday and it has turned out pretty good !! Very Happy with the result ! :) Look out for the eggplant parmesan recipe next!

Ingredients:

1 28 ounce can of whole and peeled tomatoes
3 garlic cloves finely chopped
1 cup chopped onions
11/2 carrots peeled and coarsely grated
11/2 tablepoons of thyme leaves chopped
3 tablespoons chopped basil
1/4 cup extra virgin olive oil
salt and pepper to taste

Method:

In a deep saucepan, at medium heat, add in the oil. After a minute, add in the garlic and the onions and saute till its translucent, about 7 minutes. Add in the thyme and the grated carrots and saute for about 5 minutes till the carrots are soft.

Now add in the whole can of tomatoes, and break the tomatoes with a fork or a masher till coarse. Add in the chopped basil, salt and pepper. Now let the mixture boil once, and then at low heat let it simmer for about 40 minutes till it reduces. Now with a hand blender, blend the sauce until it is coarse but not really smooth.

Let it cool on the side, and then you can store it in a container for about 2-3 days. OR freeze it upto a month.

Bateta nu Shaak(potato veggie)

2008-08-19T16:57:00.000-07:00

This is the first vegetable that I learnt to make as a kid when I was 9 years old from my mom:) I had my winter vacation from school, and I had the cooking kicks, and decided to make something new every day of the 2 week vacation! First recipe that I tried was bateta nu shaak. Didn't turn out good, ofcourse ;) But it does NOW :P Its every Gujarati's comfort vegetable, and it goes great with theplas. We used to have methi theplas with this vegetable, and Raj loves it too! How can one NOT like this vegetable, with the thepla combination!? YUM!!

Ingredients:

4 medium potatoes peeled and diced into cubes
3 1/2 cups water
1 teaspoon cumin
5-6 curry leaves
a pinch of asafoetida
3 garlic cloves finely chopped
1 green chilly finely chopped
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1 tomato finely chopped
salt to taste
1 tablespoon vegetable oil
cilantro to garnish

Method:

In a deep pan, at medium heat, put in the vegetable oil, wait for a minute for it to heat up, and then add in the cumin seeds, asafoetida, curry leaves. Let the seeds splatter, and then add in the garlic, and green chilly. Add in the potatoes and saute it for a minute. Then add in the water, and all the masalas like chilly powder, turmeric powder, coridander powder, garam masala, and salt and tomato, and let it cook until the water reduces to the level of the potatoes. The water helps the potatoes to cook and soften, and get the flavor from the masalas.

Insert a fork through a potato piece and it should be really soft and break easily, that is the consistency you are looking for.

Garnish this dish with chopped cilantro. And its ready to eat with rotis or theplas! :)

Mag nu Shaak(moong daal vegetable)

2008-08-18T14:09:00.000-07:00

This was my family's favorite vegetable/daal( as we Gujaratis call it! ) with meetha dhebra( sweet rotis made with jaggery(gur) ) and some fried papad! Yum! It is very hearty and so comforting and filling. My kinda favorite comfort food. My mom used to make it the best(ofcourse!) and I still need to work on getting the meetha dhebra right, similar to my mom. Once I do get it right, I will upload the recipe! :)

Ingredients:

3/4 cup small moong daal
2 cups water + 1 1/2 cup water
1 teaspoon cumin seeds
2 teaspoons vegetable oil OR ghee(clarified butter)
pinch of asafoetida
6-7 curry leaves
1 tomato finely chopped
2 big cloves of garlic, finely chopped
1 green chilly, finely chopped
1/2 teaspoon turmeric
1 1/2 teaspoons coriander powder
1/4-1/2 teaspoon chilly powder(depending on how spicy you like it)
1 1/2 teaspoons sugar
Juice of 1 lemon
salt to taste

Method:

Soak the small moong daal in about 2 cups water and let it sit for about an hour. The daal should increase in size. Pressure cook the soaked moong, along with the remaining water from soaking + an additional cup of water. Give it about 6 whistles.

In a pan, at medium heat, put in the vegetable oil, put in the cumin seeds, asafoetida, curry leaves, garlic and green chilly. Let the seeds splatter. Now add in all the spices, including chilly powder, turmeric powder, coriander powder. Now add in the pressure cooked moong, tomatoes, sugar, lemon juice, salt to taste and let it cook for about 10 minutes till it boils.

You could eat it this with rice and yogurt, or with rotis. For eating with rotis, let the consistency be a little thick. You dont want too much water remaining in the daal. Enjoy!! :)

Mango Salsa

2008-07-07T21:33:00.000-07:00

Dinner today was veggie fajitas! Recipe follows, but I made mango salsa to go with it, and that was delish!!! :) I ate the remaining salsa all by itself, was so refreshing! :)

Ingredients:

1 mango diced small
1/2 cup finely diced cucumber
1/4 cup finely diced red bell pepper
1 jalapeno finely chopped(unseeded else it is too hot)
1/4 cup finely chopped red onion
2 tablespoon finely chopped cilantro
1 lime
salt and pepper to taste

Method:

In a medium bowl, mix all the ingredients together. Mango salsa is ready to eat!

Basil Pesto

2008-07-07T21:28:00.000-07:00

I made basil pesto for the first time on Sunday. I really felt like having savory crepes for lunch, so I made a savory crepe as in the savory crepe recipe on my blog, spread some basil pesto, added chopped tomatoes, grated mozarella cheese, and wrapped it up like a present;) The result was delicious!! Raj had 2 of those crepes!

Here goes the recipe for Basil Pesto:

Ingredients:

1 1/2 cups basil
1/4 cup roasted pine nuts
1/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste

Method:

Put all the ingredients into a food processor, and blend it well and you have good basil pesto, for crepes, sandwiches, paninis !! :)

Watermelon Lemonade

2008-07-01T18:32:00.000-07:00

So I tried making another kinda lemonade this past Sunday! Since watermelons are pretty cheap now a days, and in season, and they are so sweet, watermelon lemonade was a refreshing idea. And sure enough, it WAS really refreshing and very tasty!

Ingredients:
1/2 small watermelon
1/2 cup simple syrup
3 cups water
Juice of 3 big lemons
Tray of ice.

Simple Syrup:
1/4 cup sugar
1/4 cup water

Method:

To make the simple syrup, combine the water and sugar in a small pot, and heat it at medium heat, till sugar has dissolved. Let cool.

Blend the watermelon pieces in a blender, and strain the juice through a wide strainer into a big pot. Add in the simple syrup, ice, water and lemon juice.

Watermelon lemonade is READY!! :)

Herb Coated Goat Chese Crostini

2008-06-29T12:54:00.000-07:00

I made this as an appetizer as well for the party, and it turned out really good!! A great tip though would be to make the goat cheese spread a couple days in advance and let the flavors of the different ingredients blend in well together. The taste is even more defined, and is great by the time of the party!

Ingredients:

36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted Sicilian green olives or kalamata olives, finely chopped
2 tablespoons thinly sliced chives

Method:

Preheat the oven to 375 degrees F.

Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.

As I mentioned before, the cheese mixture can be made a couple of days ahead. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

Avocado and Corn Tostaditas

2008-06-29T12:51:00.000-07:00

The avocado sour cream works as a dip, and so does the black bean and corn salsa. I uesd them as dips for a party that I had recently, but this is the actual recipe, where you put both the dips on a tortilla chip and this tastes heavenly! Excellent appetizer for parties ! :)

Ingredients:

1 ripe Hass avocado, peeled, pitted, and halved
1/4 cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
Salt and freshly ground black pepper
1 cups store-bought fresh salsa
1/2 cup canned black beans rinsed and drained
1/2 cup frozen corn kernels, defrosted, rinsed and drained
2 scallions, white and light green parts only, chopped
Dash hot sauce, or more to taste
20 round tortilla chips

Method:

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.
In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.
Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

Spinach Corn and Potato Soup

2008-06-23T13:27:00.001-07:00

I was in a mood to have a light dinner on a Sunday night, I just wanted something warm to soothe my throat, and I thought of spinach, corn and potato soup. It turned out really good, and infact Raj does not like soup, but he had a whole bowlful of soup as well! :)This soup barely look about 15-20 minutes to make. I was happy with the outcome so hear is the recipe.

Ingredients:

1 large bag of spinach
3 cloves of garlic finely chopped
1/2 an onion finely chopped
1 can of corn
2 small potatoes peeled and diced small
1 container of vegetable broth(I use Trader Joes broth)
1-2 tablespoons sour cream
1/2 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste

Method:

In a large pot, at medium heat, put olive oil and butter and let it melt. Add the onions, garlic and potatoes, and let the potatoes soften for about 7 - 10 minutes. Add the broth, and then the spinach and corn. Let the spinach leaves wilt, and boil for about 2 minutes. Add salt and pepper to taste and mix the sour cream for a creamy consistency.

Blend this mixture in 2 parts, so that it does not splash on you when blending. Now use a sieve with large pores to get a smooth consistency for the soup. It is ready for you to slurppp on! :)

Red Velvet Cupcakes

2008-06-20T21:40:00.000-07:00

I had a party last weekend at our place, and the desserts were chocolate chip coconut walnut cookies and red velvet cupcakes. I was trying out the red velvet cupcakes for the 1st time, and was a bit skeptical as to how they would turn out. I just went along with "My 1st time recipes always turn out good" vibe and I was surprised by how tasty they were!!! :P Very moist and soft, not heavy at all even after eating an entire cupcake, and with the cream cheese frosting, it was simply delicious!!! I usually had more vanilla extract than the recipe calls for, coz I love the smell and the flavor of good vanilla extract.

Here is the recipe:

Ingredients:
3 1/2 cups cake flour (not self-rising)
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large egg, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

Frosting:
2 (8 ounce) packages cream cheese
1/2 cup butter
4-5 cups powdered sugar
1 teaspoon vanilla

Method:

Preheat oven to 350 degrees.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Fill cupcake tin 2/3 full with batter. Bake in oven until a knife or toothpick comes out clean. (about 30 minutes.).

Cream together cheese and butter until creamy and smooth. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be. Stir in one teaspoon of vanilla.

Spread the yummy cream cheese frosting over the cupcakes AND Eat away!! :)

Strawberry Lemonade

2008-05-09T22:18:00.000-07:00

Ahhhh... Summer is here, and its time to cool down with a refreshing strawberry lemonade! Yumm...! Since the past 3 weeks, its become a Sunday ritual to make strawberry lemonade, and we have it almost everyday. Its citrusy, yet sweet and so pretty looking!! :) You could even add mint juice to make a mint strawberry lemonade, sounds good ha! :)

Ingredients:

20 strawberries
3 big lemons
Simple syrup(recipe follows)
full tray of ice cubes
8 cups of water

Simple Syrup:
3/4 cup water
3/4 cup sugar

Method:

To make the simple syrup, at medium heat in a saucepan, add the sugar and water, and stir it gently till the sugar dissolves. Let cool.

Puree the strawberries along with the lemon juice. Strain the strawberry puree through a sieve(may not be fine). Add the water and simple syrup and stir. Now, strain again into a pouring jar through a very fine sieve to remove all the strawberry seeds, so that clear liquid comes out.

Add the ice cubes, and its ready to sip and take you all through summer! ;)

Greek Orzo Salad

2008-05-07T12:10:00.000-07:00

Orzo is a light pasta, and it makes for a good summer salad. I decided to try and make a greek orzo salad with loads of fresh veggies. It turned out really yummy! One could even have this salad on the side with grilled chicken, making it a wholesome meal with protein, carbs and veggies!!

Ingredients:

Around 4-5 cups vegetable broth
1 1/2 cups orzo(preferrably Barilla)
2 tomatoes diced into chunks
1 cucumber, peeled and diced into small cubes
1/2 red onion either thinly sliced, OR diced into tiny pieces
1 red roasted bell pepper
About 20 pitted kalamata olives
1/2 cup finely chopped fresh parsley
1/3 cup feta cheese with garlic and herbs cut into tiny cubes

For the greek vinaigrette:
2 tablespoons red wine vinegar
Lemon juice from 1 small lemon
1 tablespoon honey
6 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 teaspoon of garlic powder
1/4 teaspoon or dried oregano

Method:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the tomatoes, cucumber, onion, parsley, roasted red bellpepper, olives, feta cheese and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Enjoy!:)

Best Cold Coffee!

2008-04-06T16:54:00.000-07:00

Raj loves cold coffee, and loves the one that I make. Apparently his frappucino wasn't good yesterday and so he wanted me to make him cold coffee today. He asked me to put the recipe up online, so that he does not have to keep asking me to make it everytime he wants cold coffee. ;) So here it is:

Ingredients:

1 cup 2% milk
4-5 cubes of ice
2 tablespoons vanilla icecream
1 1/2 teaspoons nescafe
1 tablespoon good hot chocolate powder
2 splenda OR 2 teaspoons sugar
1/2 teaspoon vanilla extract

Method:

Put all ingredients into a blender and blend it well, pulsing it a few times to make it frothy!

Pour it in a glass and top it off with whipped cream!

You could also substitute the sugar + vanilla extract with Torani vanilla syrup.

Cheese,Scallion, tomato Crepes

2008-04-06T16:37:00.000-07:00

So I did make the weekend brunch I had planned...Savory crepes! The filling was tomato, mix blend mexican cheese, scallions and egg. It turned out delicious, comparable to eating them out, and I was happy with the end result. Hubby liked them so much, he wants it for dinner as well! So at night, the filling is gonna be tomatoes, mozarella and basil :) How good does that sound?! ;)

Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3-4 scallions finely chopped
3 eggs well beaten
3/4 cup mexican cheese blend OR cheddar cheese(or whatever you prefer)

Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now add about 1 tablespoon of the beaten egg onto the crepe, and spread it and let it cook for a couple minutes. Now add about 1/4 of the chopped tomatoes, and 1 tablespoon of scallions on half the crepe. Add about 1 - 2 tablespoons cheese and fold the crepe, and press on it to make it thin. Let it heat up for a couple minutes and its ready to eat!! :)

Banana-Strawberry-Nutella Crepes!

2008-04-03T22:33:00.000-07:00

Today, at 9:45pm, I had this sudden urge to eat crepes as dessert! Crazy as I am, I did make them and finally ate at 10:15pm and they were simply awesome! It is the first time that I have made them, and I loved it! It was so satisfying! LOL , makes your mouth water ain't it! :P

I had gone to the grocery store earlier, and bought some nutella, and buckwheat flour to make savory crepes over the weekend. This weekend's brunch is going to be savory crepes to start off with, and end with dessert crepes, and my favorite kind, banana-strawberry-nutella! YUM!

Picture will be up soon!! :)

Here is the recipe:

Ingredients:

1/2 cup all-purpose flour
1/8 cup confectioners' sugar
1 egg
1/2 cup whole milk
1/3 cup water (you could substitute whole milk + water with 2% milk)
1 teaspoon vanilla extract
a pinch of salt
1 1/2 teaspoons melted butter
1 banana sliced very thin
3-4 large strawberries sliced very thin
4-6 tablespoons nutella(or more if you like!:) )

Method:

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt into another bowl and beat until smooth. Add in the flour mixture, and beat until smooth to a watery consistency.

Heat a lightly greased 6 inch skillet(Grease it with butter). Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned and turn and brown the other side.

Add about 2 tablespoons nutella OR MORE :) and spread it on the crepe completely. Make a thin layer of bananas and strawberries, on half of the crepe, and fold the other half over it and press it to set it.

Repeat process with the remaining batter, grease skillet as needed.

Its ready to EAT!! :)

Pecan Squares

2008-03-16T12:50:00.000-07:00

When I cook/bake something to give, its filled with a lot of patience and love, and when that person enjoys what I make, the joy is simply wonderful. If I can make someone happy with my food, that makes me happy :)

This is Ina Garten's recipe. She has some of the most wonderful recipes, and I have tried and tested quite a few of them. I had made these pecan squares last year for Christmas. I had basically made a package of goodies for my inlaws, and we had given them the package as a holiday gift. What better gift can there be, than some good home baked goodies!!?:) My inlaws loved all the goodies that they got and am glad that they enjoyed it all!!;)

Ingredients:
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Method:

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Potato Leek Soup

2008-03-16T12:31:00.000-07:00

With my recent visits to UK on business trips, I got to try out potato leek soup, potato being a staple food in the UK! This was the first time I was trying out potato leek soup and I simply loved it! It is so hearty and filling, that when you are in a cold country, and you just want something warm and comforting, this is just perfect!!

I tried my hand at making the soup, and it was a success! Even Raj, who is not fond of soups, really liked it and wants me to make it again ;) I took the leftovers for lunch the following day, and it tasted even better!

Here is the recipe:

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/2 white onion roughly chopped
2-3 cloves garlic finely chopped
3 leeks roughly sliced
4 small potatoes, peeled and diced
1 teaspoon finely chopped thyme
3 cups vegetable broth
1/2 cup heavy cream or 1 cup milk(if you want to make it light)
salt and pepper to taste

Method:

In a large pot on medium heat, put in the olive oil and butter. Let the butter melt. Then add in the leeks, onions and garlic, with salt and pepper to taste, and stir it until the leeks are tender for about 7 minutes.

Add in the potatoes, and add more salt and pepper and saute it for a couple minutes. Add in the thyme, cream(or milk) and vegetable broth and stir. After adding the potatoes, boil it for about 10 minutes till the potatoes are tender.

Put this mixture into a blender. Do not fill the blender to the top! This mixture is hot and the blender should be half full. Once blended well, pour this mixture into another pot with a sieve. Repeat till all the mixture has been blended. Sieve the blended mixture. The soup will have a nice smooth consistency.

Now heat this mixture in the pot for a couple minutes and its ready to serve! The best way to have this soup is with crispy sourdough bread, that has been toasted in the oven with a little olive oil, salt and pepper on the top! ENJOY!!

Daal Dhokli

2008-03-15T17:06:00.000-07:00

Another gujarati favorite and my favorite too:) Daal dhokli, authentic gujarati comfort food! It is another family favorite, that we(my family) all love!

Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish

For the Dhokli:
1 cup whole wheat flour
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
salt to taste
2-3 tablespoon finely chopped fresh fenugreek(methi)
water to bind
1 teaspoon of vegetable oil

Method:

First combine all the dhokli ingredients minus the water, and mix it with your hand. Use water few drops at a time to bind the flour into a dough like consistency. It should not be sticky but yet NOT hard.

Wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)

In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick.

Once the daal is heating, start making balls from the dough about an inch in size. Roll out each ball into a flat round chapati, and cut first horizontally twice, to make 3 strips. And then vertically twice to make 9 pieces in all. You should be able to make about 3 chapatis, 27 pieces in all.

Once the daal is boiling, add in the pieces slowly one by one, and let the daal boil for about 10 minutes to make sure all the dhoklis are cooked.

To serve, put some daal dhokli in a soup bowl, and add about 1/2 teaspoon ghee and cilantro for garnish! INDULGE in the COMFORT ... foodd!!

Jam Thumb Cookies

2008-03-02T22:28:00.000-08:00

So I adapted this recipe from one I saw online and one that my masis(mom's sisters) and my grandmother makes. The original recipe has been a family recipe for decades now and it was time for me to try it:) Well, I changed it slightly and below is my version of the recipe. It turned out so awesome that they simply melt in the mouth and Raj(my husband) did NOT stop until I had to finally snatch it away from him :P

Here is the recipe.

Ingredients:
1/4 pound(1 stick) unsalted butter, at room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract
1 1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup milk
1 cup sweetened flaked coconut
Raspberry jam

Method:

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla and milk. Separately, sift together the flour baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the creamed butter, sugar and milk. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 inch balls. Roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes, until the coconut is a golden brown. Its ready to eat!! YUM!!!

Holiday Fruit Cake

2008-01-06T21:16:00.000-08:00

Fruit cake has been part of my family for generations now, my grandmom, mom and now me! My grandmom makes delicious fruit cakes, eggless, might I add, and it has passed on!:) It's Soo british to have fruit cake with tea!! My granny learnt the recipe from living in British-governed Africa for many years.

I made this delicious fruit cake for Christmas, for my inlaws, and a few friends. I made mini loaves and decorated with pretty packaging to give as gifts! :) I made variations to the original recipe that I found online. I used rum and brandy instead of the liquors mentioned in the recipe and I used different dried fruits. It turned out excellent, appreciated by all those who got to taste it!;) It goes so well with tea in the mornings. Yumm! Its been part of my breakfast since over a week now!:P

Ingredients:
3/4 cup brandy
2/3 cup golden raisins
2/3 cup dried cherries
2/3 cup dried mango, finely chopped
2/3 cup dried cranberries
3/4 cup whole blanched almonds plus
1/3 cup for top of cake (6 ouncecs total)
1 cup sugar, divided
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 sticks unsalted butter, softened
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
3 tablespoons sweet orange marmalade or apricot preserves
3 tablespoons rum

Method:

Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand for about 2 hours. The dried fruit soak up the liquor.

Preheat oven to 325°F with rack in middle. You can put the cake in a springfoam pan or mini loaf pans. I used decorative paper mini loaf pans. Spray them with PAM spray.

Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.

Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.

At low speed, mix in flour mixture until incorporated. Spoon batter into the pans, smoothing it, and top with remaining 1/3 cup almonds.

Bake until a long wooden pick inserted into center of cake comes out clean, about 1 hour. Cool them on a cooling rack.

Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.

Cool cake completely, about 3 hours. Brush glaze over top of cake, and its ready!

The cake flavor improves the next day.

Chewy Chocolate Gingerbread cookies

2007-12-27T19:45:00.000-08:00

I got this recipe online, and they turned out simply amazing!! You have to try them out if you love gingerbread cookies. Ginger and chocolate go great together! And the cookie is soo soft and chewy! YUM!! :)

Ingredients:
7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 tablespoon dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Method:

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees F. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Oondhiyu

2007-12-21T18:03:00.000-08:00

So finally, after seeing my mom make oondhiyu every single year, I FINALLY made it myself, when I went to Bombay this November, and I was really impressed by myself;) simply coz I could actually make it, and well it turned out awesome!!! I made 2 vessels worth of oondhiyu, and it all got over in a DAY!!! NO LEFT OVERS!:)

This is my mom, and Kumud aunty's(my fav aunt) recipe.

The measurements mentioned below make 2 whole pots worth of oondhiyu. This preparation does not even require that much oil, and it is amazingly tasty! Here it is... ENJOY!

Ingredients:

500gms papdi seeds and the papdi
250gms thin papdi, whole
2 raw banana cut into small pieces with skin
500gm small brinjals slit
1kg purple yam, peeled and cut into small pieces
400gm sweet potato, peeled and cut into small pieces
100gm green garlic finely chopped
4 cloves garlic finely chopped
1 1/2 bunches of cilantro, finely chopped
1 coconut freshly ground
4 green chillies finely chopped
4 teaspoon sugar
3/4 cup vegetable oil
salt to taste
a pinch of asafoetida
1 teaspoon baking soda

1/2 cup finely chopped green garlic for garnish

Muthia:

3/4 cup wheat flour
1 tbsp gram flour(chana flour)
a pinch of asaefoetida
1/2 teaspoon turmeric powder
3/4 teaspoon chilli powder
2 teaspoons vegetable oil
4 tablespoons fenugreek leaves finely chopped
water enough to bind the dough
vegetable oil for frying

Method:

Masala preparation:
In a large bowl, put in the freshly ground coconut, same amount of cilantro finely chopped, sugar, chillies, green garlic, garlic and salt to taste. Mix it well in the bowl.

Muthia preparation:
In a large bowl, mix all the muthia ingredients together and form about an inch size long muthias, they should not be round, but more elongated.

In another large pan, heat the oil on medium heat, till ready for frying. Fry all the muthias. Leave them on the side.

Oondhiyu preparation:
In a large dish, start filling the green masala, prepared earlier, into the brinjals and the bananas. Once that is done, put in the yam and sweet potatoes and put the remaining masala in the dish. Leave about 1/2 cup for the papdis. Mix everything in the large dish, except the papdis, properly with your hand.

In another smaller dish, put both, the papdis and the seeds, and the remaining masala, and add the baking soda and about 1 tablespoon of oil. Mix it well with your hand. Now we are ready to cook.

In your largest pot:), on medium heat. Put in the oil and let it heat. Add in the papdi, and cover the pot, and let it cook for about 5 minutes. Then put in the brinjals, let it cook for 5 minutes. Then put in the yam, and bananas, and let it cook again for about 7 minutes. Finally put in the sweet potatoes and all the masala remaining in the dish and let it cook for about 5 minutes. Last but not the least, add in the muthias. Now let it cook slowly, stirring it from time to time for about 30-40 minutes on medium heat, until well cooked. Make sure that the pot is always covered! If needed, transfer into another pot, so that all vegetables can cook evenly. Garnish it with the remaining chopped green garlic.

The oondhiyu is ready to eat!!!:) ENJOY it with puris and shrikhand!! :)

Rava sheera

2007-10-21T21:38:00.000-07:00

Again, I made this today, along with the kala chana for Dasherra! Enjoy! :)

Happy Dasherra! :)

Ingredients:
1 cup rava(sooji, semolina)
1 1/2 cups whole milk
1 cup brown sugar
2 tablespoons ghee(clarified butter)
a pinch of saffron
3/4 teaspoon of cardamom powder
2 tablespoons coarsely ground pistachios and almonds

Method:

In a saucepan on medium heat, roast the rava for alteast 10 minutes till it browns up a bit. Then add in the ghee, and saute it till well blended for abou 2-3 minutes.

Add in the saffron in a little bit of the milk, and microwave it for a few seconds to get the color from the saffron. Add this to the remaining milk and add the milk to the rava mixture. Mix it well. Add in the sugar and the cardamom powder and the almond and pistachios. Blend it well for a few minutes. And its done! Yes, you have a desert in no time at all!

Garnish with coarsely chopped almond and pistachios.

Kala chana(gujarati style)

2007-10-21T21:25:00.000-07:00

It is Dasherra today, the day Raavan was killed ;)! So, I decided to make kala chana with rava sheera. Both came out really tasty. Ofcourse according to me! :D My mom used to make it at the end of Navratri after she was done with her fasting and I want to continue that tradition that she followed.

So here is the recipe:)

Ingredients:
1 cup kala chana(actually red in color)
1 medium sized potato
1 tablespoon chana aata(yellow gram daal flour)
5-6 kadi patta
1 tablespoon vegetable oil
1 teaspoon mustard seeds
a pinch of asafoetida
1 green chilli finely chopped
1 teaspoon ginger finely chopped
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons coriander powder
1 teaspoon sugar
salt to taste
cilantro for garnish

Method:

Firstly the kala chana has to soak overnight in a bowl, that has been covered, and also make sure there is enough water to soak it in.

Next day, pressure cook the chana and the potato together, for about 6 whistles. Once done, remove the peel of the potato once cooled down, and cut it into small cubes.

In a small saucepan, on medium heat, roast the chana aata for about 5-7 minutes.

In a saucepan, on medium heat, add the oil and let it heat up. Put in the kadi patta, mustard seeds, asafoetida. Once it starts crackling, add in the ginger chilli paste. Then saute it for a minute. Add the turmeric, chilli, coriander powders. Saute it for a minute. Then add in the chana potato mixture with all the water in the pressure cooker. Let it cook on medium heat. Add in the roasted chana aata. This is done to thicken the gravy of the daal. Add the sugar and salt.

Once it thickens, add in the cilantro for garnish! Eat it with puris! YUM! :)

poha chevdo

2007-10-21T20:20:00.000-07:00

This Saturday, I had a sudden urge to make roasted poha chevdo! YES! Roasted indeed!;) less oil, but amazingly tasty!! Its my favorite kinda chevdo, and I love having it with tea in the mornings! YES another weird habit of gujaratis;) lol!!, To have snacks with tea in the morning. But its an awesome combination! Anyways, I went to the indian store and got the ingredients, and made this delicious chevdo. Trust me, it does NOT take more than 1/2 hour to make it!

Ingredients:
4 cups thin poha(flattened rice)
1/2 cup broken cashewnuts
1/2 cup peanuts
1/2 cup white raisins
1/2 cup dahlia(yellow gram daal)
6-7 kadi patta
About 4 tablespoons vegetable oil for frying
1 1/2 tablespoons vegetable oil
4 green chillies coarsely chopped
1 1/2 tablespoon sugar
1/2 - 3/4 teaspoon turmeric powder
1/2 - 3/4 teaspoon chilli powder
salt to taste
pinch of rock salt to taste

Method:

First in a huge saucepan, roast the poha one cup at a time, till it is crisp for about 2-3 minutes/cup of poha. This is on medium heat. Put this into a large bowl.

Next, in the same saucepan, heat the 4 tablespoons of vegetable oil at medium heat, and then add the kadi patta and green chillies and fry them. Remove them into a second large bowl. Next, fry the peanuts, remove them into the same large bowl. Next, fry the cashewnuts, remove them into the same large bowl. Next, fry the dahlia, remove them into the same large bowl. Add the raisins to this same bowl.

Now, add the roasted poha to this bowl with all the fried mixture and add the chilli powder, turmeric, salt and sugar, and mix until well blended!

In the same saucepan, remove the dirty oil and add fresh 1 1/2 tablespoons vegetable oil, and on medium heat, add the entire mixture into this saucepan and mix it well for about 3-4 minutes. Now wait for it to cool down and its ready to eat!!! :))

Gujarati Daal

2007-10-19T16:54:00.000-07:00

Another gujarati favorite and my favorite too:) The sweet gujju daal!! YES! I know that most people dont like it sweet, including my dear husband, and I DO make it separately for him by adding the jaggery right in the end for myself! The one without the jaggery tastes awesome as well. Its even better the following day!;) A great combination is the bhinda vegetable, with rotli and this daal!

The days I am craving for some real authentic gujarati food, I make the above combination and its so satisfying!! There is nothing like home made food! :)

Ingredients:
1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish

Method:

First wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)

In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick. Garnish it with cilantro and be ready to indulge!!:)

Bhinda Bateta nu shaak(Okra potatoes vegetable)

2007-10-18T21:14:00.000-07:00

This is such a simple vegetable, and so damn yummy!! Especially with yogurt and rotli, it tastes so good! It has always been my brother and my favorite vegetable, and as kids, we would fight over the burnt pieces of bhinda! That was the best part about bhinda! ;)

Bhinda or Okra or Lady fingers :), can NEVER be washed directly under water! The best way is to take a wet paper towel, and clean individually to remove the dirt! Yea tedious for sure, but the end result is awesome ! ;) That's what keeps me going in cleaning it;)

Once that is done, cut the top and bottom of each bhinda. Then start chopping them horizontally into small pieces.

Another TIP while picking bhinda, that my mom had mentioned is that while picking bhinda in the grocery store, take each one in the hand, and snap the end of it with your thumb. If it cracks easily, its good! Another tedious job. LOL, well bhinda sounds like a very tedious vegetable to eat, but as I said, you will NOT regret the effort !! :) I used to go grocery shopping with my mom, and I would observe her, smelling fruits, cracking the ends of bhindas, and various other quarks;)! I get it all now!!

Ingredients:
2 pounds bhinda
2 small potatoes, peeled and diced into cubes
1 1/2 tablespoon vegetable oil
pinch of asafoetida
1 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 tablespoon ginger garlic chilli paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder(more if you like it spicy!:) )
3/4 teaspoon garam masala
1 1/2 teaspoon coriander powder
salt to taste
1/2 tomato diced into small pieces
1/2 teaspoon sugar! (I am gujarati after all!;) )
cilantro to garnish

Method:

Firstly, microwave the diced potatoes for about 2 minutes. They will be soft.

In a saucepan, put oil on medium heat. After 2 minutes, put in the potatoes, and fry them till they brown up a bit. Add in the asafoetida, mustard seeds and cumin seeds until they start splattering. Then add in the ginger garlic chilli paste. Saute it for about a minute or two. Then add in the cut okra, and saute it. You MAY need to ad in a little more oil to get them to crisp up! Add in all the remaining spices, like turmeric, chilli powder, garam masala, coriander powder and salt and saute it. Let it cook and crisp up. DO NOT saute it too often else it will become mushy! Add in the tomatoes after about 15 minutes.

This may take about 1/2 hour to cook up completely, in total. But ITS WORTH it! ;) add in the sugar and saute it. Add in the cilantro on the top as garnish. Ready to eat with rotlis and yogurt! YUM! :)

To make it punjabi style, I add in about 1/2 an onion, thinly sliced, when adding in the ginger garlic chilli paste and wait for the onions to become pinkish. It gives a great taste!

Vegetable Pulao

2007-10-17T22:23:00.000-07:00

This is my family creation, started by my grandmother and it goes delicious with the gujarati kadhi! It is so simple and delicious that it can be eaten alone with yogurt or with the kadhi and it would taste just as good! Great for taking to work for lunch as well ;)

Ingredients:
1 cup basmati rice
1 carrot, peeled and diced into tiny pieces
1/2 cup peas
2 small potatoes, peeled and diced into tiny pieces
4-5 small cinnamon pieces
1 teaspoon cumin seeds
1 teaspoon garam masala
a pinch of asafoetida(hing)
2 teaspoons vegetable oil
salt to taste

Method:

Soak the rice in a pan with 2 1/2 times the quantity of water, for about 1/2 hour.

In a large saucepan, put oil on medium heat. Put cumin seeds, asafoetida and cinnamon pieces and let them be till you hear a crackling sound. After that put in the carrots, potatoes and peas and saute them for a couple minutes. Add in the garam masala and salt and saute again. Put in the rice and the water and let it cook, keeping the saucepan covered!

After about 20 minutes, stir the pulao mixture to remove any stuck pieces at the bottom. Keep stirring occasionally till all the water has evaporated, and the rice does NOT appear sticky! Its ready to eat! :)

Beet goat cheese salad

2007-10-16T21:56:00.000-07:00

This is our favorite salad to make! Its simple, does not take much time, filling and amazingly delicious!:)

Ingredients:
1 bag mixed greens
1 beet boiled and cut into thin slices
1/2 log goat cheese
1/5 cup walnuts pieces
1 scallion cut into small pieces
2 tablespoons balsamic vinaigrette dressing(more or less depending on the way you like your salad!)

Method:
Put the mixed greens, scallions, beets into a bowl and add the dressing. Toss it until all the greens are covered in dressing. Plate it into 2 plates, and top is with walnuts and goat cheese, equally distributed!

I usually make variations of this same salad, by adding tomatoes and/or cranberries, or even use red wine vinaigrette instead of balsamic vinaigrette. Especially in the summer this salad is so light and refreshing! Too bad that summer is over, and its cold again,, back to hot preparations!!

Balsamic vinaigrette

2007-10-16T16:46:00.000-07:00

Once you understand how vinaigrettes are made, its very simple to create your own vinaigrette recipes, like I created this one and its simply delicious!! :) Key is the acid should be half quantity of the extra virgin olive oil, and you can use any acid you want, like lemon, balsamic vinegar, apple cider vinegar, white wine vinegar or red wine vinegar.

Ingredients:
1/4 cup good balsamic vinegar
1/2 cup good extra virgin olive oil
1 1/2 tablespoon honey
2 garlic cloves finely chopped
1 teaspoon pepper
salt to taste

Method:

In a blender, put the balsamic vinegar, honey, salt, pepper and finely chopped garlic and blend it until well blended. Slowly add the extra virgin olive oil while blender is on, and make sure its completed blended.

Make any salad you like with this dressing. Its so good!

Olive Tapenade

2007-10-03T18:35:00.001-07:00

I am a huge Giada fan, and hence have learnt a lot of italian terminologies, as well as dishes cause of all the Everyday Italian shows that I have seen so far!! I modified this recipe with parsley and capers. I have made crostinis as well as veggie sandwiches with this spread. It is delicious! Meat lovers, can make meat sandwiches with this spread, cheese, and thinly sliced meats and ofcourse some arugula for freshness.

Ingredients:
1/4 cup red wine vinegar
2 garlic cloves
1/4 cup pitted black olives
1/3 cup pitted green olives
1 tablespoon capers
2 tablespoons parsley
1/4 cup roasted peppers
1/2 - 3/4 cup extra virgin olive oil
salt to taste
1/2 teaspoon of freshly ground black pepper

Method:

Put all the ingredients in a food processor and blend it for a couple minutes. Make sure the consistency is not too fine. Its ready! As simple as that!

For crostinis, take a baguette, thinly slice it, and lightly toast it in the oven brushed with olive oil. Once toasted, put the tapenade on it and its ready to serve!

For veggie sandwiches, take a baguette, slice it horizontally but not through the entire baguette. Spread the tapenade evenly all over. Layer it with tomatoes, grilled red onions, grilled zucchini, cheese(mozarella or provolone), and arugula! Sounds delicious! isnt it! :)

Papdi chaat

2007-10-01T14:51:00.000-07:00

Here is the recipe for papdi chaat! This recipe is crazy delicious as I mentioned in my previous entry!

Ingredients:
2 boiled potatoes, peeled and diced into small cubes
About 20 puris broken into big pieces
(One can even use tortillas, cut into small squarish pieces and fry them till cripsy golden brown)

1/2 cup sev
Dahi wadas(Recipe for Dahi Wadas in label: Appetizers, Snacks)

Method:

In a serving dish, plate the puris at the bottom, then spread the potatoes all over. Then plate the dahi wadas as in the dahi wada recipe method. After putting the yogurt, date tamarind chutney, and spices, sprinkle sev generously on the top and then garnish with cilantro.

You will NOT have leftovers! ;)

Dahi wadas

2007-10-01T13:56:00.000-07:00

I had some friends over yesterday for dinner, and I had decided to make dahi wadas since they are so popular with everyone! I dont know anyone who does not like dahi wadas!! It is a perfect blend of fried wadas with yogurt, tamarind chutney and spices! I learnt how to make these from my dear mom, who made the best dahi wadas!

So coming back to last night's dinner, I had friends over and decided to make papdi chaat instead of serving dahi wadas, and they turned out amazingly delicious! :) Papdi chaat is made with puri and sev, where puri is fried small rotis made with white flour. You can even make puris out of tortillas, cut them into small pieces and fry it. I will post the papdi chaat recipe next :)

Ingredients:
1 1/2 cup urad daal
2 green chillies
1 teaspoon ginger minced
salt to taste
oil for frying

2 cups nonfat yogurt
1-2 tablespoons sugar
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon cumin powder(make sure the cumin seeds are roasted and freshly ground)
1-2 tablespoons date tamarind chutney (Recipe in Label : Chutneys)
Chopped cilantro for garnish

Method:

Soak the ural daal in water overnight. Next morning put all the ural daal in the grinder with very little water, and grind it along with the green chillies and ginger until it is pasty and of smooth consistency. It should NOT be watery at all! it should be of thick consistency for the wadas to be fried well. Add salt to taste.

Heat the oil at medium to high heat in a large frying pan. Wait till the oil is really hot. You can ensure this by putting a drop of the batter into the oil and if it rises up quickly, you know that the oil is ready. Now drop in tablespoonfuls of the batter into the hot oil and fry the wadas till golden brown. Let them rest on a plate for a couple minutes.

Keep a large bowl with water next to the stove. Next soak the fried wadas into the water for 2-3 minutes and then squeeze them between your hands, till the water is drained out. Put them in a container and let them sit in the fridge for an hour for them to be cold.

In a medium bowl, take the yogurt and mix it with a little water, and a pinch of salt and the sugar, and mix it until it is well blended. It should again NOT be of runny consistency. It should be smooth.

When ready to serve, in a serving dish, place the wadas neatly. Now pour the yogurt mixture all over the wadas. Drizzle the date tamarind chutney all over it. Sprinkle salt, chilli powder and the cumin powder all over evenly. And finally garnish it with cilantro! Its ready to eat!:)

Tiramisu

2007-09-29T16:06:00.000-07:00

Everyone's favorite -- TIRAMISU! :) This is Giada's recipe and it rocks!

Ingredients:
*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Method:

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Cabbage potato vegetable ( patta gobi aloo sabzi )

2007-09-29T15:23:00.000-07:00

I love this recipe! It can be made in 15 minutes and its delicious and healthy! :) I love the combination of this veggie with gujarati daal and rotis! YUM!

Ingredients:
1/2 cabbage finely shredded (I shred it in the food processor, its extremely quick!)
1 teaspoon mustard seeds
pinch of asafoetida
4-5 curry leaves
1 clove garlic minced
1 teaspoon ginger minced
1-2 green chillies minced
1 medium sized potato
1/2 - 3/4 teaspoon turmeric
1/2 - 3/4 teaspoon garam masala
pinch of chilli powder
1 1/2 teaspoon coriander powder
salt to taste
1 small tomato chopped into tiny pieces
2 teaspoons of vegetable oil
finely chopped fresh cilantro to garnish

Method:

Peel the potato, dice it into small pieces, and microwave it in a dish for about 2 minutes. Saves the cooking time for the potatoes to soften!

In a large saucepan at medium heat, put the oil and let it heat for a couple minutes. Put in the asafoetida and the mustard seeds, and wait for it to splatter. Once is starts splattering, put in the curry leaves, and the garlic, ginger, chilli paste. Saute for a couple minutes, and then put in the potatoes, and wait for them to brown up on all sides. Then add the shredded cabbage, and saute it again for about 3 minutes till its well coated with the oil and the fresh spices. Put in the masalas and the tomato and saute it again for about 4 minutes. Dont overcook it!

Garnish it with the cilantro and its ready to eat!:)

Date Tamarind Chutney

2007-09-24T22:42:00.000-07:00

This sweet chutney is soo versatile! It is used in chaats, indian appetizers or even with regular food! I usually make it in bulk and store it in the deep freezer. It keeps very well, and tastes just fine every time I want to use it. This recipe below is the way my mom used to make it, and its simply fabulous! I follow her recipe, and here it is!

Ingredients:
3 cups pitted dates
1/2 cup tamarind OR 1/4 cup tamarind paste
1 teaspoon of salt
1/4 cup jaggery
1/2 teaspoon of chilli powder
5-6 cups of water

Method:
In a large saucepan, put all the ingredients and let it boil for about 15 minutes. Let it cool once the water has reduced to about 2/3rds. Put this mixture in a blender and blend it for a couple minutes. Put this mixture through a strainer into a container. Strain it out completely to get a smooth consistency in the container. It should not be runny. It should be smooth in flow. Store it in small containers and freeze it for future use!

Batata wadas

2007-09-22T11:44:00.000-07:00

Last Sunday, I had this urge to eat pav wadas, an indian fast food dish, readily available at any street or any corner of Bombay! I was making batata wadas for the first time, and was extremely enthusiastic about it! They turned out really tasty(thats's me praising my own food! ;) ) and Raj, who had never eaten a pav wada, loved it too! Here goes the recipe!

Ingredients:

3 medium boiled and peeled potatoes
2 green chillies finely chopped
3 garlic cloves finely chopped
3/4 teaspoon ginger finely chopped
1 1/2 tablespoons finely chopped fresh cilantro
1 teaspoon mustard seeds
6-7 curry leaves
1/2 teaspoon turmeric powder
pinch of asafoetida(hing)
salt to taste
Juice of 1/2 lemon
1/2 - 1 tablespoon vegetable oil

For the batter:
3-4 tablespoon of gram flour(besan)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
pinch of asafoetida
salt to taste
1/5 cup of water

vegetable or canola oil for frying

Method:

First step, mash the potatoes, not completely though.

In a deep pan, on medium heat, put the oil. Once hot, put in the asafoetida, mustard seeds, curry leaves, and let it splatter. Then put in the ginger, garlic, green chillies, and saute for a couple of minutes. Put in the mashed potatoes, and the spices, namely turmeric and salt, lemon juice and cilantro. Mix it until well blended. The paste is ready.

Now for the batter, in a small bowl, take the gram flour, with the spices and mix it until blended. Now put in water a tablespoon at a time, and put just enough to make a thick pastey like batter. It should NOT be runny. It should be smooth and thick enough to be able to coat the potato mixture.

Now, make small balls of the potato mixture. They should be about the size of small limes.

Heat the oil for frying in a saucepan at medium heat. Put a drop of the batter, if it comes up immediately, the oil is ready to fry. Now coat each potato mixture ball in the batter, and put it immediately into the oil. Put about 4 at a time for frying. Fry them until golden brown about 1-2 minutes each side.

The batata wadas are ready!! :) To make the pav wadas, cut the bread roll in half, put a little garlic chutney, tamarind chutney and the batata wada, and ENJOY! :)

Hazelnut Chocolate Chip Cookies!

2007-09-15T23:36:00.000-07:00

Ok! These are the most delicious cookies that I have ever made! Especially when they come out straight from the oven, oh my god! They simply melt in my mouth! AND Raj's mouth! LOL! Yea, he IS THE Cookie Monster! These cookies simply DON'T last in my kitchen! Here is the recipe.. you can modify it if you dont like hazelnuts, and just use chocolate chips. Another variation is, add chocolate chunks! It makes it even more chocolicious!! ;)

Ingredients:
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips OR same quantity of chocolate chunks

Method:

Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Red wine vinaigrette

2007-09-15T23:31:00.000-07:00

For orzo salad, or any other kinda salad! Its yum! Make sure you use good quality honey as well as extra virgin olive oil. I used to use store bought honey, and then I switched to this clove honey, that I bought from the Oakville Grocery store in Palo Alto, and I simply love that honey! It is it's money's worth! Make the vinaigrette so flavorful!

Ingredients:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Method:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

Orzo Salad

2007-09-15T23:28:00.000-07:00

This is one of my favorite summer salads! Raj loves it too. I always make the entire quantity mentioned below, and we take it for lunch. Since its a cold salad, it doesnt require reheating as well. Also, it has carbs, proteins and veggies, all in one! ;)

Ingredients:
4 cups chicken OR vegetable broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Method:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Berry healthy smoothie

2007-09-15T17:56:00.001-07:00

I have been gyming more regularly now a days, and me being a vegetarian, I do not get a substantial amount of protein intake, hence I started having this smoothie that I make in minutes! We had gone to the farmer's market on Sunday and we got these really sweet strawberries and raspberries. I love raspberries in any form, icecream, chocolates or even cakes! One can even make this with blueberries or blackberries! Ok now for the recipe...It is simply berrilicious!!;)

Ingredients:
2 1/2 cups low fat vanilla soya milk(available at Trader Joe's)
1 banana
8-10 frozen strawberries
12-14 frozen raspberries
1 teaspoon sugar(or splenda)
About 5 ice cubes

Method:

Put all ingredients in a blender, and blend it until really smooth and well blended!

Enjoy the berry healthy smoothie! ;)

Tzatziki dip

2007-09-15T17:48:00.000-07:00

This dip is excellent with a bunch of different foods. Goes great with falafel sandwiches, OR pita chips OR fresh veggies like carrots, celery, brocolli OR even with any kinda chips!

Ingredients:
1 1/2 cups non fat greek yogurt ( available at Trader Joe's)
1 peeled and grated cucumber
1/2 small lemon
salt to taste
3/4 teaspoon freshly ground black pepper
1 big clove or 2 small cloves finelly chopped garlic
1/2 tablespoon finely chopped parsley

Method:

Strain the grated cucumber between the hands, to remove all the water possible! In a bowl add the greek yogurt and whisk it until it is of smooth consistency. Add the chopped garlic, parsley, cucumber, lemon juice from the 1/2 lemon, salt and pepper and mix it all well until blended. Simple and easy! :)

Harissa sauce

2007-09-15T17:40:00.000-07:00

I made this sauce for the first time a couple days ago, and it turned out to be delicious in the falafel sandwich. A little bit goes a long way.;) Raj loved it too. He kept making fun of me that we could just add any kinda italian dressing with some fresh herbs until he tasted this one!

Ingredients:
15 - 20 dried red chillies
1 tablespoon finely chopped mint
1 tablespoon finely chopped cilantro
1 teaspoon caraway seeds(suva)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon of salt
About 1/4 cup extra virgin olive oil

Method:

Soak the dried red chillies in warm water for about half an hour. Then remove the seeds from all the chillies.

In a grinder, finely grind the caraway seeds, cumin and coriander seeds. Add the red chillies and salt and grind this mixer. Finally add the fresh herbs, that is mint and cilantro to this mixture and grind it once more. Remove it in a storage container. Add enough extra virgin olive oil to coat the entire mixer and cover up to 1/2 cm above the mixture in the container.

Falafel sandwiches

2007-09-15T17:27:00.001-07:00

Yumm! Raj and I both love falafel sandwiches and I make them quite often. I usually make falafels, with tzatziki dip, hummus and harissa sauce, as well as some salad in a whole wheat pita. Its delicious and I make extra so that I can take it for lunch the next day as well!

Ingredients:
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
vegetable oil for frying

Whole wheat pitas
Harissa sauce (recipe to follow)
Tzatziki dip (recipe to follow)
Hummus (recipe to follow or you can buy hummus from Trader Joe's)
romaine lettuce cut lengthwise into thin strips
1 tomato diced into small cubes
1/2 peeled cucumber diced into small cubes(remove the seeds before chopping)
1/4 onion finely chopped
salt and pepper to taste
a pinch of chilli powder

Method:

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

To make the salad, in a bowl, combine the diced tomatoes, cucumber, and onions. Mix it with little salt and pepper to taste, as well as a pinch of chilli powder and mix it.

To assemble the falafel sandwiches, cut the pita into 3/4ths lengthwise and open it up. Layer it with hummus and harissa sauce. Add the chopped romaine lettuce, salad, and the falafel balls, and the tzatziki dip. Add more lettuce and salad for that extra crunch! and its ready to eat ! :)

Chana(Chole) masala

2007-08-19T19:56:00.000-07:00

Chana masala is one of the most popular, all time favorites of most people!!! Its easy to make and so tasty and it tastes even better the next day, because the flavors blend in by the following day. Traditionally eaten with bature(A HUGE ROUND FRIED ROTI!) but you could eat it with rice or roti/naan, or even bread! Yumm!! My hubby's favorite too! :) I like to make my food from scratch most of the times, especially the chana masala, because it just tastes so much more flavorful and tasty.

Ingredients:

1 1/2 cup garbanzo beans(from a packet)
1/2 large onion finely chopped
2 teaspoon garlic ginger paste
3/4 tomato finely chopped
1 tablespoon tomato paste
1 potato
a pinch of asefoitida
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 - 1 teaspoon chilli powder(depending on your spice level!)
1 1/2 teaspoon cumin powder
1 1/2 teaspoon chole masala(you can get this in a packet at any indian grocery store)1/4 cup brewed black tea
1/2 - 1 tablespoon vegetable oil
1 tablespoon chopped fresh coriander and a few finely chopped onions for garnish
salt to taste

Method:

Boil the garbanzo beans and the potato in a pressure cooker with about 3 - 4 cups water for about 6 whistles. Once done, peel the potato and cut it into medium sized cubes. Smash about 1/4 cup of boiled garbanzo beans into a pasty consistency.

In a deep saucepan, put the oil and on medium heat, let the oil warm up. Put in the asefoitida and cumin seeds, and let it crackle. Put in the onions and saute them till they are slightly brown. Put in the ginger garlic paste, and the chopped tomatoes, tomato paste, and stir it till well blended. Put in the tummeric, chill powder, cumin powder, salt, and chole masala, and stir again till well blended. Put in the boiled garbanzo beans, and the potato, along with the water in the pressure cooker and stir it again. Put in the brewed black tea, this is for the chana color. Put in the smashed garbanzo beans too. Let this cook on medium heat for about 15 - 20 minutes till the water thickens a bit.

Garnish with the fresh coriander and onions. Its ready to eat! :)

Pita chips

2007-07-31T21:43:00.000-07:00

This is an excellent snack with various kinda dips! Its healthy too, to snack on after a tiring day at work!! I have made these a few times and they always turn out great! It lasts for about 2 weeks. It goes great with the following dips: Muhammara, Hummus, Tzaztki, recipes coming next ;) Its gonna be a mediterrnean string of recipes!

Ingredients:

4 whole wheat pita bread(Trader Joes)
1/4 cup olive oil
kosher salt and freshly ground black pepper to taste
1 teaspoon of dried oregano

Method:

Preheat the oven at 350 degrees.

Cut the pita bread into neat triangles, by first slicing it into half to make semi circles, and then cutting each semi circle in quarter circles. There should be 16 quarter circles, which you will then cut further into half, to make 32 pieces in total.

Spread the pieces onto a baking sheet, and coat them completely with the olive oil. Sprinkle the salt, pepper and oregano over the pita triangles uniformly.

Bake them in the oven, for roughly about 15-20 min, until they are slightly brown. They will still be a little soft. Remove it from the oven and let them cool. Once cooled, they will be crisp and ready to eat with the dips! Enjoy!

Banana crunch muffins

2007-07-31T21:35:00.000-07:00

These are simple delicious!!!!! And it comes out awesome every single time that I have made them!! Make sure you use overripe bananas, a perfect way to use those ripe bananas, that you wouldn't want to eat otherwise! ;) I had a little bit of cinnamon for that extra zing. Trust me, they come out superb, a delectable morning snack with coffee!

Ingredients:

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Method:

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Tex-Mex Salad

2007-07-23T13:19:00.001-07:00

A delicious salad, light and refreshing for the summer! :)

Ingredients:
1 bunch romaine lettuce roughly chopped
1 avocado chopped into bite size chunks
1 tomato chopped into bite size chunks
2 corn ears
1/8 cup finely chopped cilantro
1/8 cup finely chopped spring onions
1 cup fried bite size tortilla strips
1 lemon juice
double the lemon juice quantity of extra virgin olive oil
1 tablespoon good honey
salt and pepper to taste
1/2 - 3/4 tsp tabasco sauce
1/3 cup shredded cheddar cheese

Method:

Char the corn ears on the gas until well done. Let it cool slightly and remove the corn off the ear in a bowl.

Put the romaine lettuce, tomatoes, avocado, onions, cilantro all in the same bowl.

For the dressing, mix the lemon juice, honey, extra virgin olive oil, salt, pepper and tabasco sauce in another bowl and mix it well until blended.

Pour the dressing into the salad bowl and toss it lightly to coat all salad ingredients with dressing.

Plate it and top it with tortilla chips and cheddar cheese! YUM!! :D

Bengan(Eggplant) Bharta

2007-07-17T22:32:00.000-07:00

Eggplant is not a favorite with many people, but try this recipe and its surely gonna be a hit!! ;)

Ingredients:
1 Large eggplant(bengan)
1 small onion finely chopped
1 1/2 - 2 tsp garlic ginger green chilli paste
1 tbsp tomato paste
1 small tomato finely chopped
2 sprigs of green onion finely chopped
1 tsp cumin/mustard seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 - 1 1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp chilli powder(if the green chilli is not spicy enough!!)
salt to taste
1 1/2 tsp vegetable oil
chopped coriander for garnish

Method:
First, roast the eggplant. It can be done in 2 ways:
1.) I usually roast it in the oven for about 30 minutes at 450 degrees and then broil it on all sides for about 4 minutes turning it periodically to burn all sides of the eggplant. I do this cause I have an electric stove and not gas.
2.) A friend of mine suggested to do it on the electric stove and turning it periodically for about 15 minutes or until it starts to wrinkle and the skin is burnt. Basically, we are cooking the eggplant before putting any flavoring into it.

Once that is done, cool it slightly and then remove the contents from the eggplant by removing the outer skin. Mash the mixture completely.

In a deep pan, heat the vegetable oil, put in the cumin/mustard seeds until they start crackling, and put the asefoitida too. Put the chopped onions, garlic, ginger and chilli paste and cook at medium heat until it turns slightly brown. Then put in the tomatoes and the tomato paste and let it simmer for 2-3 minutes. Put in all the masalas, and then the eggplant, and half of the chopped green onions. Let it cook for about 8-10 minutes until the eggplant has caught all the various flavors n garnish with the remaining chopped green onions and coriander.

Eat it with hot rotis!! :)

Gujarati Kadhi

2007-07-09T23:22:00.000-07:00

This is one of my favorite gujarati dish!!! Its made out of yogurt, and its delicious with jeera rice! Yumm!!

Ingredients:

2 cups yogurt
4 cups water
2 tbsp gram flour(besan)
2 small green chillies(1 if you like it mildly spiced)
a small piece of ginger
1 tbsp chopped fresh coriander
1 tsp cumin seeds(jeera)
3/4 tsp methi seeds(fenugreek seeds)
a pinch of asefoitida(hing)
3-4 curry leaves(kadhi patta)
3-4 cloves
3-4 pieces cinnamon
salt to taste
sugar(optional, though I LOVE it sweet!! ;) )
1 tbsp clarified butter(ghee)

Method:

Put the yogurt, gram flour, water, ginger, chillies, coriander in a blender and blend it well.

In a large pot, put the clarified butter, and on low heat wait for it to melt and warm up. Put the cumin seeds, methi seeds, curry leaves, and asefoitida and let it crack. Once you start hearing the cracking sound, put the mixer in the blender into the pot, and start stirring the mixer. Put salt to taste, and add sugar if you like it with a tinge of sweetness!

The trick to amazing gujarati kadhi is to keep stirring it continuously for 15-20 minutes, until the kadhi starts boiling, and the color changes to a mild yellow. And its ready!! Garnish it with coriander leaves, and have it with jeera rice!:)

Brownies!

2007-06-10T13:07:00.000-07:00

I am putting up this recipe by popular demand!! :) These are the BEST brownies I have ever eaten. Veryy DELICIOUS!! Its one of my favorite chef Ina Garten's recipe. I make sizzling brownie sundaes with these brownies, and they are always a hit with my friends ;)

Ingredients:

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut piecesPreheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1
1/2-inch sheet pan.

Method:

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Thai salad

2007-06-06T21:54:00.000-07:00

A delicious refreshing summer salad! veryy Yummy!!

Ingredients:

For the salad:
1 napa cabbage thinly chopped
1 cup shredded carrots
1/2 cup long thin slices of cucumber
1 cup fried wonton strips
2 tbsp lightly toasted sesame seeds
3 tbsp chopped scallions
sprigs of coriander to garnish

For the peanut sauce dressing:
2 tbsp peanut butter
1 1/2 tbsp honey
2 tbsp soya sauce
2 tsp chilli sauce
4 tbsp vegetable oil

For the cilantro lime dressing:

1 tbsp finely chopped cilantro/coriander
1 lime juice squeezed
1 tbsp sugar
2 tbsp vegetable oil
salt to taste

Method:

Mix all the salad ingredients, except wontons and sesame seeds in a large bowl and toss it.

For the peanut sauce dressing, mix all the ingredients except oil. Pour in the oil and stir it in till well blended.

For the cilantro lime dressing, mix all the ingredients except oil, till well blended. Stir in the oil till well blended.

Pour in the 2 dressings, making sure not to overpower the salad with too much dressing. It should be just enough to coat the salad. There should NOT be any dressing at the bottom of the bowl. Lightly toss the salad.

Sprinkle the salad with the wonton and the sesame seeds and toss it lightly.

Its ready to eat!! :) Enjoy!

Paneer Koftas

2007-06-06T21:44:00.000-07:00

Ingredients:

For the Kofta:
3 medium sized potatoes peeled
1 cup grated paneer
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tbsp finely ground fresh coriander
2 freshly ground green chillies
salt to taste

Oil to fry

For the ground masala:

1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts

For the curry:

1 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste

1bsp chopped fresh coriander for Garnish.

Method:

For the Koftas, boil the potatoes in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.

Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.

For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.

In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit.

You can now put in the koftas just few minutes before eating. Garnish with chopped coriander.

Vegetable Koftas

2007-04-17T16:01:00.000-07:00

By request from my masi(aunt), although shes a great cook herself. :)

Ingredients:

For the Kofta:
3 medium sized potatoes peeled
1 1/2 cups diced carrots and green beans , peas
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tsp freshly minced garlic
1 tsp freshly ground ginger
2 freshly ground green chillies
1/2 tsp amchur powder
salt to taste

Oil to fry

For the ground masala:

1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts

For the curry:

1 tbsp ghee or oil
1/2 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste

1bsp chopped fresh coriander for Garnish.

Method:

For the Koftas, boil the vegetables in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.

Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.

For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.

In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit. You can now put in the koftas. Garnish with chopped coriander.

Eat this with rotis or rice! It is very tasty, I guarantee you! :)

Guacamole

2007-04-02T13:17:00.000-07:00

Excellent dip!! Also, very healthy, contains no oil and avocado has all the good fat! :)

Ingredients:

2 ripe Haas avocados
1 roma tomato diced into small pieces
1/2 red or white onion finely chopped
1 lemon or 2 small limes
1-2 tbsp finely chopped cilantro
1 jalapeno finely chopped(remove the seeds, else it will be very hot!)
salt and pepper to taste

Method:

Cut the avocado length wise, all around with the seed in the middle. Twist the avacodo with both hands, one going clockwise and the other hand going anti-clockwise. Remove the seed. Scoop out all the ripe avocado with a spoon into a big bowl.

With a fork, start breaking the avocado into smaller pieces but NOT smashing it. It should look chunky. Squeeze the lemon or lime over the avocado. Put in the diced onions, tomatoes, cilantro, salt and pepper and fold it in gently in such a way that the avocado does NOT break further. Fold it till well blended.

Its ready to be eaten with tortilla chips or even pita chips! ( baked pita chips recipe next!)

Mexican Lasagna

2007-03-28T21:43:00.000-07:00

An Italian classic, gets a south of the border twist! My husband Raj loves mexican food, he likes the spiciness of it, but you can only have tacos or enchiladas, but after a while that becomes boring. So I combined one of my favorite foods Lasagna, with the flavors and ingredients that my husband loves so much!

Ingredients:

3 corn tortillas ( available at Trader Joes )
1/2 can of black beans
1/2 small can of sweet corn kernels
1 small roma tomato finely chopped
1/2 onion thinly sliced
1/2 large red/yellow bell pepper
1/2 tbsp of chopped cilantro
1 tsp salt
1/2 tsp pepper
1 tsp tabasco sauce ( or less depending on how spicy you like it! )
3/4 cup mexican cheese blend ( available at Trader Joes )
1/3 cup salsa sauce
1 tsp cumin seeds
4 tsp vegetable oil
1/2 tsp cumin powder

Method:

In a small saucepan, put in about 2 tsp vegetable oil and let it heat up at medium heat. Put in the cumin seeds and let them crackle. Put in the 1/2 can of black beans and 1/2 can of corn kernels and stir it till blended. Put in the tomatoes and cilantro, salt, pepper, tabasco sauce and cumin powder. Mix it all well, and leave it for about 5 minutes at reduced heat. This mixture is ready.

In another flat pan, pour the remaining 2 tsp of vegetable oil, heat it at little more than medium heat. Add the thinly sliced bell pepper and onions and saute it for about 5-7 minutes until the onions are browned and the bell pepper has specks of black on it. This mixture is ready.

Preheat the oven to 350 degrees.

To assemble, put about a tbsp of salsa sauce and spread it at the bottom of a square baking pan. Put a corn tortilla on the top. Put half of the vegetable mixture, and spread it evenly on the corn tortilla to cover it properly. Put half of the black bean mixture and spread it evenly and thinly. Put half of the remaining salsa sauce, and spread it evenly. Put 1/3 of the mexican cheese blend and spread it evenly.

Cover this with another corn tortilla and repeat the above assembling procedure. Top it off with the last corn tortilla and spread the remaining 1/3 of the cheese on top. Cover the baking pan with an aluminum foil and put it in the oven to bake. Keep it in for 20 minutes. After 20 minutes, remove the aluminum foil and keep it on broil for 2 minutes for the cheese on the top to brown and melt really well.

Cool it for 2 minutes after removing it from the oven and its READY!!! Cut it into 4 pieces and eat away this delicious Mexican Lasagna with guacamole and salsa and Doritos!!!! :)