CHAI'S CORNER

Orange Cookies

2009-04-07T10:38:00.015-04:00

Welcome back after another long break!!! Seems like I have become too lazy these days!! I had uploaded pics for this recipe immediately after I came to know about Srilekha's Cookie Event, but then I thought I had enough time and needn't have to rush. Now the last date of sending is tomorrow, so, here I am with the recipe :).

Usually when it comes to having/making cookies, I stick with chocolate and chocolate chips (This is true for icecreams, cakes or any kind of desserts :) ). But when I saw the snap of these cookies in my cookbook, I really had to give this a try! The aroma of the batter is so refreshing and taste is just awesome!! Brown sugar and cream cheese make these cookies really moist and chewy. I was happiest when my niece asked me if I would be bringing these again the next time I visit her :)). Do make these once and I am sure you'll be making them again and again...

Ingredients:

1 cup butter
1 cup packed brown sugar
3/4 cup cream cheese (I used reduced-fat)
1 egg, lightly beaten (I used eggwhites only)
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tbsp orange juice
1 tsp finely grated orange rind, plus extra for decorating
raw brown sugar (for sprinkling)

Method:

Preheat the oven to 375 F. Grease a baking sheet with oil spray.
Put the butter, sugar and cream cheese in a large bowl and beat until light and fluffy. Beat in the egg.
Sift in the flour and baking soda. Add orange juice and rind and mix well.
Drop about 25 rounded tablespoonfuls of the batter onto the baking sheet and make sure they are well spaced.
Sprinkle with raw brown sugar and bake in the oven for 10 minutes, or until the cookies are light brown at the edges.
Let cool and decorate with orange rind before serving.

After the successful attempt of the orange cookies, I decided to become innovative and tried mango-coconut cookies. ( I used mango juice instead of orange juice and used shredded coconut in place of orange rind). These were not as delicious as the orange ones :(, but they were still tasty.

I am sending my yummy orange cookies to Srilekha's cookie event.

Enjoy!!!

Nutty Beet Salad

2009-03-26T18:13:00.010-04:00

Ever since FIC-pink/rose has been announced by Priya, so many bloggers have posted recipes with beet as a main ingredient. I thought I should also join them :). Here is a mouthwatering recipe that I found in my latest recipe book with slight modifications of my own.

Ingredients:

1 1/2 cooked beet (grated)
1 1/2 tbsp red wine vinegar
1 apple (I used gala)
1 tbsp lemon juice
2 large handfuls of mixed salad greens
2 tbsp pecan halves (toasted)

Dressing:

2 tbsp non-fat yogurt
2 tbsp reduced-fat mayonnaise
1 garlic clove (chopped)
2 tsp fresh dill (chopped)
salt and pepper as needed

Method:

Put the beet in a non-metallic dish and sprinkle with vinegar. Cover with a plastic wrap and let chill in the refrigerator for 2-3 hours.
To make the dressing, combine all the ingredients in a small bowl.
Core and slice the apple. Sprinkle with lemon juice to prevent discoloration.
Remove beet from the refrigerator and drizzle dressing over it. Add the apples and mix gently to coat with the dressing.
To serve, arrange a handful of salad greens on each plate and top with a large spoonful of the apple and beet mixture.
Sprinkle the toasted nuts over the salad and serve immediately.

I would like to send this salad over to Priya's FIC-pink/rose (Food in Color) Event which was started by SunshineMom.

Enjoy!!!

Sangria (Non-alcoholic) and Loads of Awards :)

2009-03-15T10:45:00.024-04:00

On our visit to a spanish restaurant to celebrate our 2nd wedding anniversary, we first time tried Sangria. Sangria, which means bloody in spanish, is a wine punch. Both Nisarg and I don't take alcohol, so we asked for a non-alcoholic version and what they served was so yummy!!

Here is a recipe that is adapted from Giada's Italian Cooking that I tried some time ago. It was so delicious, we just drank our dinner that day :).

Ingredients:

1/2 cup orange juice
2 cups mint syrup (recipe follows)
1 lemon (zested and thinly sliced)
1 lime (zested and thinly sliced)
1 cup sliced strawberries, grapes, raspeberries
4-5 fresh mint sprigs
1 can Sprite (I used Sprite Zero)
water (to adjust sweetness)
crushed ice

Mint Syrup:

2 cups sugar
2 cups water
1 cup packed fresh mint leaves

Method:

For the mint syrup, in a saucepan, combine sugar, water and mint over medium heat.
Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes.
Strain before using and keep aside.
In a large bowl or pitcher, combine all the ingredients. Fill tall glasses with crushed ice and pour sangria over the top.

I would like to send this lovely sangria to Priya's FIC-Pink event which was started by SunshineMom.

Now awards time!!!

To start with, Madhavi and Purva passed this lovely award to me. Thank you so much guys:).

This award states that-These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement(? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

I would like to pass this beautiful award to Gopi, Srilekha, Usha, Mansi, Yasmeen, Gunjan, DK and Trupti.

Purva and Vibaas have showered me with so many wonderful awards. I am so giddy with excitement!!

Two more awards from Purva!! Thank you so much dear for making me feel so special:)

Vibaas also sent me blogging with a purpose award. Thanks once again!!

I would like to pass this bundle of awards to Sia, Madhavi, Gopi, Yasmeen, Trupti, Anudivya, Bindiya, Usha, Mansi, DK and Homecooked.

Enjoy!!!

French Onion Soup

2009-03-04T14:29:00.016-05:00

Everytime I visit a book shop (which is on average, twice a week :) ), I grab a table near the shop cafe with various cooking books and just enjoy going through all the delicious pictures of food!! I usually try to resist buying them mainly because of lack of space in my already full cook-book drawer, but, few weeks ago, I came across this wonderful book that I had to buy!!

The pictures are so beautiful, I just can't wait to try my hands at all these yet to be tasted dishes.

With the weather here being super-cold, I thought that soup would be the best dish to try out from my new book and this lovely combination of onions, french bread and gruyere cheese turned out to be perfect for a cold stormy evening.

Ingredients:

2 large yellow onions
1 1/2 tbsp olive oil
4 garlic cloves (3 chopped and 1 whole)
1 tsp fresh thyme (chopped) plus some sprigs for garnishing
1 tbsp all-purpose flour
1/4 cup dry white wine
1/2 tsp sugar
4 1/2 cups vegetable stock
6 slices french bread
1/4 cup gruyere cheese (grated)
salt and pepper as needed

Method:

Thinly slice the onions. Heat oil in a pan over medium heat, add the onions and cook for 10 minutes, or until they are just beginning to turn brown.
Add chopped garlic, sugar and thyme. Reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.
Sprinkle the flour and mix properly. Cook for 1-2 minutes. Stir in the wine. Gradually add the stock and bring to a boil. Add salt and pepper.
Reduce the heat and let simmer for 50 minutes.
Meanwhile, toast the bread slices on both sides. Rub the toasts with the whole garlic clove.
Preheat the broiler.
Pour the soup into oven-proof bowl. Float toast slices into it and sprinkle with cheese. Place under the broiler for 1-2 minutes, or until the cheese has just melted.
Pour into individual bowl, garnish with thyme sprigs and serve.

I'd like to send this over to DK's Culinary Bazaar for A.W.E.D. France Event.

Enjoy!!!

Tres Leches Cake

2009-03-02T14:39:00.011-05:00

Hello Everyone, Welcome back to my blog after a really long break!! I was in India for about a month, visiting my family and friends, and after coming back, was still in the holiday mood!!

We had 'tres leches-three milk cake' at a lovely restaurant called 'la tusca' during our trip to washington dc. Nisarg had loved it so much at that time, that I was looking for a tried-&-tasted recipe of it since then. Recently, I got the recipe from a friend and immediately tried it out. It turned out so perfect!! Thank you so much Viji for this lovely recipe:).

Ingredients:

1 stick unsalted butter (at room temp.)
4 large eggs
1 cup all-purpose flour
1 tsp baking powder
1 cup sugar
1 tsp vanilla extract
1 can(14 oz) sweet condensed milk (I used fat-free)
1 can(12 oz) evaporated milk (I used fat-free)
1 cup 2% milk

1 cup heavy whipping cream + 1 tbsp sugar for a creamy layer on top (optional)
mixed fruits (optional)

Method:

Preheat the oven to 350 F. Grease a 9 inch by 9 inch baking dish and set aside.
Sift flour and baking powder together.
Beat egg-whites till they are fluffy and create a soft peak. Add vanilla extract and add egg-yolks one at a time. Beat well after the addition of each egg-yolk.
In a separate bowl, beat softened butter till its fluffy. Add sugar and thoroughly combine.
Now, mix the sugar-butter mixture into the egg mixture and beat properly. Add sifted flour and mix thoroughly.
Pour the mixture into the baking dish and bake for about 30-35 minutes or until the crust is golden.
In a bowl, whisk condensed milk, evaporated milk and 2% milk together.
Let the cake cool completely. Scrape the top layer of the cake and poke the cake all over with a fork. Pour the milk mixture on the cake. Cover and refrigerate the cake overnight.
For the icing, beat heavy whipping cream and sugar until soft peaks are formed. Coat the cake with icing and decorate with fruits. (This step is totally optional, both Nisarg and I liked it better without the icing.)

Enjoy!!!

Thepla

2008-12-25T07:00:00.000-05:00

Thepla and Chhundo (sweet mango pickle) are as common breakfast in Gujarat as bread and butter are in western part of the world. Theplas come in different flavors, bottle gourd theplas, fenugreek theplas, cabbage theplas, rice theplas etc. With the use of these ingredients, the theplas become moist and soft. One can also opt for plain masala theplas, too. Almost all types of theplas have a long shelf life. Also, theplas can fit in with anything: subjis with gravy, subjis with no gravy, sweet pickles, hot pickles, chutneys, or all by themselves. These qualities make them very good food to keep while traveling as well.

Ingredients:

1 1/2 cups whole-wheat flour
1 cup grated bottle gourd and/or carrots
2 tbsp kasuri methi (optional)
1 tbsp garlic paste
1 tbsp ginger-chili paste
1 tsp turmeric powder
1 tbsp cumin-coriander powder
1 tsp chili powder
1 tsp paav-bhaji masala (optional)
1 tsp sugar
1 1/2 tsp salt plus more if needed
1 tbsp sesame seeds
1 tsp carom seeds (ajwain)
2 tbsp oil (I use 2 tbsp yogurt instead of oil)
water to knead the dough
oil spray/oil for cooking theplas

Method:

Mix all the ingredients to make the dough. Keep aside for an hour.
Divide into 7-8 equal portions. Roll them out (make them slightly thicker than regular rotis).
Heat a non-stick pan to a medium-high heat. Start by roasting the theplas on one side. Turn over, and apply oil spray/oil. Repeat for the other side.

I would like to send these yummy theplas over to the Singing Chef's Think Spice-Think Carom event. I'll also send them over to EFM-savories event hosted by SriLekha.

Enjoy!!!

Khajur (Dates) Ladoo

2008-12-22T04:15:00.014-05:00

This is one dessert that is totally guilt-free!! It has no added sugar, no butter, ghee, oil and all the ingredients are full of nutritional values. This dish also lasts for a long time.

Ingredients:

2 cups dates (chopped) (I used Madjool Dates)
1/2 cup chopped walnuts, almonds, pistachios
1 tsp cardamom powder
1 tsp dried ginger powder
1 tbsp shredded coconut

Method:

Put 1 cup chopped dates in a microwave-safe flat plate/bowl and heat for 30-50 seconds. (This is done to soften the dates so that they mash easily.) Mash with a potato masher and set aside. Do the same for the next cup of dates.
Add chopped nuts, cardamom, ginger powder into mashed dates and mix well.
Roll bite-sized balls and coat with shredded coconut.

Dates are a great source of fiber, vitamins, minerals. They provide energy and also help strengthen the muscles. Instead of added sugar, this dessert gives the benefit of natural sugar contained in dates.

Almonds contain calcium, magnesium for strong bones, vitamin E which help protect against cardiovascular disease.

Walnuts are considered to significantly lower the LDL cholesterol.

Pistachios provide a great source of vitamin B which is essential for energy.

Because of all these amazing benefits of various ingredients used in this dessert, I think it is a perfect entry for Eat Healthy during Pragrancy event.

I would also like to send this over to Purva's Christmas Feast Event and Tasty Treat's Santa's Holiday Challenge.

This dessert is so easy to prepare I'd also like to send this to Ramki's Recipes for the rest of us.

Enjoy!!!

Christmas FruitCake

2008-12-16T10:49:00.016-05:00

The festive season of Christmas is around, people have decorated their houses with lovely light decorations, shops and malls have started to play Christmas songs, all the food blog afficianados have started hosting festive events, and everyone over here is preparing cakes, cookies, puddings, pastries and pies. Also, mood is more than cheerful in town as Steelers are performing so well this season.

I thought that making a cake and posting a recipe for it would be very fitting on such an occasion. The cake I present over here is ideal for gift-giving, too.

Hope you will enjoy this...

Ingredients:

3 cups whole-wheat bread flour
1 tbsp baking powder
1 1/2 tsp baking soda
1/8 tsp salt
1/2 cup each of dates, crystallized ginger, dried apricots, dried pineapples, pecans, almonds, walnuts, pistachios (chopped)
3/4 cup raisins
3/4 cup cranberries
10-12 maraschino cherries
1/2 tsp each ground cinnamon, cloves, allspice, nutmeg
1 tsp lemon zest
1 tsp orange zest
1 1/2 cups applesauce
2/3 cup oil
1 cup molasses ( use 3/4 cup if you the dried fruits are sweetened)
1/8 cup vinegar

Method:

Preheat the oven to 300F. Grease and flour a bundt pan or two 9-inch round pans.
Mix flour, baking powder, soda, salt and spices in a large mixing bowl until well combined. Add all the fruits and nuts to the flour mixture and toss until well coated.
Blend together the applesauce, oil, molasses and vinegar. Working quickly, mix the wet ingredients into the dry, stirring only until mixed thoroughly. Pour the batter into the pan and place in the oven.
Bake for about 1 hour for round pans or 1 1/2 hours for bundt pan. Let it cool completely.
Garnish with cherries, pecans if desired. It slices more easily if made a day or two in advance.

I would like to send this cake over to Purva's Christmas Feast Event, Happy Cook's Homemade Christmas Gift Event, Tasty Treat's Santa's Holiday Challange and Vandana's Baking for Beginners Event.

Enjoy!!!

Dhokla

2008-12-12T18:00:00.014-05:00

I think Dhoklas are the most popular food Gujarati food. I have been asked to demonstrate Dhokla preparation by my non-Gujarati friends more often than any other item so far, making Dhoklas an absolutely worthy dish for my posts. Nisarg also loves Dhoklas very much, so I get to make them often :).

Ingredients:

1 1/2 cups rice
1/2 cup urad dal
1/4 cup yogurt
1 tbsp ginger-chili paste
2/3 cup shredded bottle gourd
1 tbsp urad dal-chana dal
1 tsp fenugreek seeds
1 tbsp dried fenugreek leaves (I didn't use it this time)
1 tbsp cilantro (chopped) (optional)
1/4 tsp asafoetida
3/4 tsp soda-bi-carb
1 tsp oil
1 tsp black pepper (coarsely ground)
salt as needed

Method:

Soak the rice and urad dal overnight and grind in a mixture the next day. Add yogurt, 1/8 cup of hot water and allow to ferment for 6-7 hours.
Add all the ingredients except black pepper and mix well.
Apply oil spray on a flat metal dish (see picture-2) and pour batter to fill half the height. For thinner dhoklas, make this layer thinner (see picture-3).
Sprinkle black pepper on top and steam for 13-14 minutes. Repeat with rest of the batter.
Cut into pieces and serve hot with green chutney.

I'd like to send this dhokla over to Lubna's FIC-white (Food in color),which was started by sunshinemom of ToungeTicklers.

Enjoy!!!

Bharelu Shak (Stuffed Brinjals with Potatoes)

2008-12-10T11:10:00.009-05:00

My dear Jagufoi sent me this mouthwatering recipe few days back along with photos. She took the pictures specially for this blog :). Nisarg is not a great fan of brinjals but when he saw the photos sent by her, he really wanted me to try it! I was planning to use onions too, but Nisarg wanted it just as Jagufoi made it :).

So, I made this yesterday with rotis and it turned out fantastic!

Ingredients:

11-12 small brinjals
4 small potatoes

For stuffing:
1/2 cup chickpea flour (besan)
1/4 cup sesame seeds
1/4 cup shredded coconut
1/4 cup peanuts (coarsely ground)
1 tbsp ginger-chili paste
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp cumin-coriander powder
1 tbsp aam-churan ( I didn't have this so I used 1 tsp tamarind paste)
1 1/2 tsp sugar
1 1/2 tsp salt + more if needed
2 tsp oil
For Tadka:

1 tsp oil
1 tsp mustard seeds
1 tsp cumin
1/4 tsp asafoetida

Method:

Wash and dry the brinjals and remove the stem. Slit them vertically and horizontally like a cross sign, without breaking them into halves.
In a bowl, mix all the ingredients needed for the stuffing. Stuff it into the brinjal slits. Keep the remaining mix for the potatoes.
Put the brinjals into a microwave-safe bowl and microwave for 5 minutes. Turn the brinjals and heat again for 3-4 more minutes.
Put the sliced potatoes in the microwave with little amount of water and cook for 3-4 minutes. When they are almost done, mix with remaining masala and heat until done-about 2-3 minutes.
Put cooked brinjals and potatoes in a big bowl. Add tadka on top and mix gently.
Serve hot with rotis.

Enjoy!!!

Dahivadas-with a twist :)

2008-12-06T00:00:00.000-05:00

The twist in the recipe is---'There is no frying involved!!' For someone like me, who is not very fond of frying, this is a great option.

We have new Indian neighbors in our apartment (We haven't met them yet) and every evening when Nisarg returns from the office, the whole lobby area smells of some delicious Indian food :). Last week or so, he informed me that the neighbors were having dahivadas, and I suddenly remembered that my bhabhi used to make this dish without frying the vadas!! So, I got on the phone with bhabhi and made these the very next day.

Ingredients:

For Vadas:

1 cup green moong daal (husk makes the vadas softer)
1 tbsp ginger-chili paste
15-17 raisins
oil spray, salt as needed

For Garnishing:

2 cups yogurt
1/4 cup chopped cilantro
1/3 cup tamarind chutney
1 tsp sugar
chili powder, roasted cumin powder to sprinkle
salt as needed

Method:

Wash and soak moong daal for about 4 hours. Grind in the mixie along with ginger-garlic paste and salt. Use minimum amount of water to make the vada batter.
Heat up the sandwich maker and once it is hot enough, coat with oil spray and pour batter. Top with raisins and let it cook.
Place the cooked vadas in lukewarm water and soak for 30-40 minutes.
Mix yogurt, salt, sugar with a hand-mixie and add some amount of water to make smooth consistency.
Squeeze the vadas gently to remove water and place in a large bowl. Pour yogurt mixture over it and let it soak for 15-20 minutes.
Drizzle tamarind chutney over the mixture and sprinkle with cilantro, chili powder and cumin powder.

Enjoy!!!

Fruit Shrikhand

2008-12-03T16:30:00.001-05:00

My kaki(Aunt) makes yummiest fruit Shrikhand. This time I tried making it myself, of course after consulting her. One of the good things about this dessert is that it is almost fat-free, and yet there is no compromise with the taste!! Not many desserts fall into that category. We originally had decided to eat it bit-by-bit and to finish it off in 3-4 days, but once we started eating it, it only lasted one evening :).

Ingredients:

3 cups non-fat yogurt ( about 2 cups of hung yogurt)
1/3 cup sugar (add more if needed)
1 1/2 cup mixed fruits ( I used pineapple, mango, apple, grapes. Avoid bananas as they tend to get black)
1 tsp cardamom powder
7-8 strands of saffron
chopped pistachios and almonds for garnishing

Method:

Put paper-towel covered colander in a large bowl and pour yogurt into it. Put this in the fridge overnight so that all the liquid from the yogurt gets drained off.
Mix together this hung yogurt, sugar, cardamom and saffron and mix really well. Use hand mixie if needed.
Add all the fruits and mix properly. Garnish with pistachios-almonds and serve cold.

I'd like to send this to Srilekha's Sweet Event.

Enjoy!!!

Blueberry-Orange Oatmeal Sundae

2008-12-01T10:00:00.000-05:00

Last Friday night, I was browsing through various recipes looking for some nice oatmeal breakfast. I had bought a large box of old-fashioned oats some weeks ago for a particular dessert, and after that one-time use, I had forgotten all about it!! I found this really easy, healthy and yummy recipe, although I had to make some changes according to what I had in my pantry. I must say the end result was as delicious as it looks in the snap :).

Ingredients:

1 cup old-fashioned oats
1 cup frozen/fresh blueberries
1/2 cup mandarin oranges
1 cup orange juice
1 cup milk
1 cup water
1 tbsp corn-starch
2 tbsp honey (add more if you need)
2 tbsp roasted walnuts (chopped)
pinch of nutmeg
pinch of salt (optional)

Method:

Put orange juice, blueberries, honey, nutmeg, corn-starch in a pan and bring to a boil. Set aside.
Heat water and milk in a pan and bring to a boil. Add oats and salt. Let it cook for 5-7 minutes or until oatmeal is thickened.
Pour oatmeal into two bowls and top with warm blueberry sauce, mandarin oranges and walnuts.

Enjoy!!!

Red and Green Lasagna

2008-11-22T12:41:00.016-05:00

Lasagna is an Italian pasta dish made with alternate layers of pastas and cheese. Traditionally, lots of Ricotta and Mozzarella cheese is used in Lasagna, but we are not too fond of Ricotta cheese, so I always used to avoid making Lasagna. This time I decided to make it, thinking that using very less Ricotta cheese and adding other veggies would be able to provide us proper flavor.

I am using two kinds of sauces here: Marinara Sauce and White Sauce with Spinach, that's why the name 'Red and Green Lasagna':). I browsed through different recipes and here is my mixed-and-matched version of Lasagna.

Ingredients:

8-9 sheets of lasagna no-boil noodles
1 1/2 cups marinara sauce (I used store-bought. Here is the home-made recipe)
2 1/2 cups white sauce ( 2 tbsp wheat flour, 2 1/2 cups milk)
2 cups frozen chopped spinach (thawed)
1/2 onion (chopped)
1/2 yellow pepper (thinly sliced)
2 small eggplants (sliced)
1 tbsp sundried tomatoes
1 tbsp garlic paste
1 tsp chili flakes (optional)
2 tbsp ricotta cheese (I used fat-free)
2 tsp oil
cooking spray
mozzarella cheese, cheddar cheese, salt, pepper as needed ( I used fat-free cheese)

Method:

Heat 1 tsp oil in a pan and add chopped onion and garlic paste. Once the onion gets cooked, add marinara sauce. Simmer it for a while. Add 1/2 tsp chili flakes. Set aside.
To make white sauce, blend wheat flour and milk with a hand mixie. Heat on the stove at medium flame. Add salt, pepper and stir continuously. Remove from the heat when it's thick. ( I like to make this as healthy as possible. You can make the white sauce the usual way by using butter, all-purpose flour and milk.)
In a pan, add 1 tsp oil and add chopped spinach. Let it cook for a while and add sundried tomatoes. Remove from the heat and add in the white sauce.
Preheat the oven at 375 F. Put sliced eggplants and bell peppers on the aluminium-foil wrapped baking sheet. Coat with cooking spray and sprinkle salt and pepper. Put in the oven for 25-30 minutes or until golden brown.
Take a conventional-oven safe bowl and put some spinach-white sauce on the bottom. Cover with lasagna noodles. Put half of marinara sauce on top and cover with eggplants and bell peppers.
Now, spread ricotta cheese on these vegetables. The next layer again will be lasagna noodles. Cover the noodles with rest of the spinach-white sauce mixture.
Put the final layer of lasagna-noodles on the top. Pour rest of the marinara sauce on top and sprinkle with mozzarella cheese and cheddar cheese. Sprinkle some chili flakes on top if desired and put in the oven for 55-60 minutes.

I would like to send this dish to Mansi's Vegetarian Thanksgiving Event.

Enjoy!!!

Apple-Paneer Toasts

2008-11-19T23:27:00.013-05:00

My husband, Nisarg, comes home so hungry after the end of his workday that he attacks almost anything that is in vicinity and is edible. Along with that, he also wants something that is light, so that he can exercise/workout properly before we have dinner. This recipe fits right into that category, light and yet satisfying the appetite.

Ingredients:

2 apples (peeled,cored and sliced)
4 slices whole wheat / multigrain bread
1 cup orange juice
1/3 cup paneer(cottage cheese) (grated)
1 tbsp lemon juice
8 cashew nuts
1/2 tsp cinnamon powder
2 tbsp honey

Method:

Sprinkle lemon juice on the apple slices.
Pre-heat the oven at 300 F.
Toast the cashew nuts in the microwave for 60-90 seconds, till golden. Let cool and crush coarsely.
Heat a non-stick pan and gently poach the apple slices in the orange juice for about 10 minutes or until soft. Add more juice if needed.
Cut the bread slices in half and toast them.
Mix paneer with crushed cashew nuts.
Put about 4 apple slices on each bread slice and cover with paneer-cashew mixture. Sprinkle cinnamon powder and put in the oven for 5-7 minutes or until golden brown.
Drizzle the honey on the toasts and serve.

Because this dish is novel and delicious, children and adolescents enjoy eating it. My younger cousins and my nephew-niece really love it. The ingredients used in the food such as honey, oranges, apples, cinnamon etc. are rich in their nutritive values as well, making it ideal for children's snacks.

Madhavi has organized Children's Day Event in her blog, and this recipe is perfect for it!!

Enjoy!!!

Chilaquiles and my first Awards:)

2008-11-17T15:16:00.021-05:00

I saw this recipe for the first time on Rachael Ray Show. Chilaquiles is a traditional Mexican dish. It is usually eaten at breakfast/brunch, but at our place we eat this for dinner. In the traditional recipe, the tortillas are fried but the baked version works very well,too.

Ingredients:

10 6-inch tortillas ( I use wheat tortillas)
3 cups frozen corn (thawed)
2 15 ounce cans diced fire-roasted tomatoes
2 15 ounce cans black beans
1 tbsp cumin-coriander powder
zest and juice of 1 lime
1 red onion (chopped)
3 cloved garlic ( grated)
1 green chili (chopped)
1 tsp hot sauce
2 scallions (chopped)
1/2 cup cilantro (chopped)
2 tsp oil
1 tsp butter
cooking spray
cheddar cheese, salt and pepper as needed

Method:

Preheat oven to 400 F.
Stack the tortillas on top of one another and slice them into strips about an inch thick. Place into a mixing bowl along with cumin, coriander and lime zest. Mix well along with oil spray and place them into a baking sheet. Bake the strips untill they are crisp and golden brown, about 10-12 minutes.
Heat 1 tsp oil in a pan and toss red onion, garlic, green chili. Once the onion gets cooked, add fire-roasted tomatoes. Season with salt-pepper and stir to combine. Put in the mixie and pulse it till it resembles salsa. You can add some store-bought salsa to enhance the flavor. Set aside.
Heat butter in a pan. Add corn and cook until they are golden brown, about 8-10 minutes. Stir only occasionally. Set aside.
Use the salsa pan to cook the beans. Add 1 tsp oil and add 1 can of beans. Using a potato masher, mash the beans to a paste and then stir in another can of beans. Add hot sauce and some salt.
Assemble the chilaquiles by putting half of the salsa into a 9x13" baking caserole dish. Arrange the toasted corn strips in the dish and top them off with black beans, followed by corn and the remaining salsa. Top with cheddar cheese and put in the oven for about 7-8 minutes.
Squeeze lime juice on the top and garnish with scallions and cilantro before serving.

Yasmeen of Health Nut has passed me my very first blog awards- Great Buddy award and the Kreativ Blogger award. Thank you so much dear:).

My nephew is very fond of corn. Ever since he was small, one his all time favorite foods has been 'corn on the cob' :). When I heard about Sharmi's 'Cooking For Kids' event which has key ingredient 'corn', I knew I had to send in this recipe. I am sure other kids are also going to love this,too.

Enjoy!!!

Thai Fresh Spring-Summer Rolls

2008-11-17T10:13:00.013-05:00

Here is another yummy thai dish I made few weeks ago.

I was planning to make spring rolls for our guests, but couldn't find spring roll wraps in our local grocery store. So, I had to work with rice wraps. When we tried these wraps for the first time in a restaurant few months ago, it took us some time to realize that the rice wraps were edible :).

I searched online for the recipe and found some very good vegetarian thai dishes at http://thaifood.about.com/ The recipe I have written here is adapted from the website.

Ingredients:

1 package of large dried rice wrappers
1 cup firm tofu (cut into strips)
3-4 oz thin dried rice noodles
1 cup boiled broccoli (cut into small florets)
2 spring onions (sliced thinly, lengthwise)
1 cup fresh cilantro (chopped)
1/2 cup fresh basil (chopped)
1 small onion (chopped)
3 cloves garlic (minced)
1 tbsp grated ginger
1 tsp oil

Sauce:

2 tbsp vegetarian fish sauce (available at vietnamese stores)
2 tbsp black bean & garlic sauce (optional)
2 tsp light soy sauce
1 tsp chili sauce
2 tsp rice vinegar
2 tbsp honey
3 tbsp water

Thai sweet chili sauce for dipping (available in the asian aisle at the grocery store)

Method:

Heat oil in a pan and fry chopped onions, garlic and ginger. Add tofu strips and broccoli florets. Add some water if the mixture gets too dry.
Mix the sauce ingredients together and add to the pan. Stir-fry for a while and remove from the heat. Do a taste-test. Add some sauces if needed. If it is too salty, add some lime juice.
Place a pot of water on stove. Bring the water to boil and add rice noodles. Turn off the heat and let it stand for 8-10 minutes. When the noodles are soft, drain them and wash with cold water (to avoid sticking). Keep aside.
Pour some hot water into a large bowl (large enough to soak rice paper). Make sure it is not too hot, as you will be dipping your fingers into it.
Place a rice wrap into the bowl and let it soften. This will take about 30-50 seconds. Lift the wrapper and put it on a flat surface (cutting board) for rolling.
Lay out little bit of tofu-broccoli mixture, rice noodles, spring onions, cilantro and basil leaves as shown in the picture.
Start by folding at the end and then go for the sides. Now lift the long side of the wrapper and tuck it over the filling to create a roll. Press the end down to secure the roll.
Serve with sweet chili sauce.

These rolls can be made quite in advance. Wrap them in a wet towel and put in the fridge. Remove from the fridge about 30-40 minutes before serving.

I would like to send this over to DK's Culinary Bazaar for A.W.E.D. Thai Event.

Enjoy!!!

Makai Handvo (Vegetable Handvo)

2008-11-13T11:50:00.015-05:00

Recently I visited my cousin in New York and she showed me some hand-written recipes by my masi. Among these, I found this delicious vegetable handvo/corn handvo recipe which is a speciality of my other masi:). I always thought that this would be way too complicated for me.

Also, in India we used to live in the same society, so whenever she cooked something special, she'd send the goodies to us,too. I never had to worry about how to cook all those yummy dishes;). But here in the US, if you want to eat authentic gujju dishes, there is no other option but to cook them yourself!!

So, I finally cooked it yesterday and it turned out so good!! Am planning to make it again soon...

Ingredients:

2 cups frozen corn (thawed and grated)
1 large potato (boiled and mashed)
1 cup cooked rice
1 cup chopped boiled vegetables(green beans, peas, carrots)
1 cup boiled corn
1 cup chopped tomatoes
1 cup bread crumbs(toast 2 bread slices and then grind in the mixer)
1 cup milk
2-3 tbsp tomato ketchup
2 tbsp coconut powder
5 tbsp chopped cilantro
3 tbsp crushed ginger-chili
1 tsp ghee
1 tbsp oil
1 tsp cumin seeds
2 tsp mustard seeds
pinch of asafoetida
1 tbsp sesame seeds
5-6 cashews (halved)
5-6 golden raisins
7-8 curry leaves
salt, sugar, lemon juice as needed
oil spray

Method:

Heat ghee in a pan and add cumin seeds. Add crushed corn, salt, 1 tbsp chili-ginger, 1 tbsp coconut, sugar, lemon juice, 2 tbsp cilantro and 1 cup milk. Let it thicken at low-medium heat. Stir continuously. Set aside.
Add 1 tbsp chili-ginger, 1 tbsp cilantro, salt, lemon juice and sugar into mashed potato and mix well.
Take a large mixing bowl and add crushed corn mixture, mashed potato mixture, boiled vegetables, tomatoes, cilantro, rice and mix well. Add chili-ginger, sugar,salt, lemon juice if needed.
Heat oil for tadka. Add mustard seeds, asafoetida, sesame seeds, curry leaves, cashews and raisins. When sesame seeds are golden brown turn off the heat and add this tadka to the mixing bowl. Mix well.
Preheat the oven at 350 F.
Coat conventional oven-safe bowl with oil spray and spread half of the mixture. Now layer with tomato ketchup. Pour rest of the mixture and layer with bread crumbs.
Put in the oven for about 20-25 minutes or until the bread crumbs are golden brown.
Serve with tomato ketchup or cilantro chutney.

I'd like to send this to Sharmi's 'Cooking For Kids' event, where this month's key ingredient is 'corn'.

Enjoy!!!

Bajri Vada

2008-11-11T12:54:00.011-05:00

When I was young, Ma would never let me help her with the frying. She would always get worried that I'd be a bit careless and hurt myself. Because of that, and because of the fact that fried items contain high fat content, I have never made fried items more than 3-4 times. So, this recipe in a way is one of the very rare fried dishes that I make.

Bajri vada is one of the several famous Gujarati 'farsaan's (salty snacks) made during Diwali festival. It is easy to make and they stay unperished for quite a long time, making it an ideal snack during Diwali festival. My husband's personal experience suggests that it is impossible to have just one vada ;) and it is extremely hard to resist temptation to have 3-4 at once:).

Ingredients:

1 cup bajri(pearl millet) flour
1/2 cup wheat flour
1/8 cup suji
1/4 cup plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 chopped green chili
1 tbsp sesame seeds
1 tsp chili powder
1 tsp turmeric powder
1 tbsp coriander-cumin powder
3 tbsp sugar
salt to taste
water/oil to knead dough
oil for frying

Method:

Mix together all the ingredients and knead the dough. For chewy texture, knead it with water, for softer texture, use oil.
The dough should be little soft. Make about 15 balls. Pat the balls with hands to make small patties.
Heat oil and fry the vadas.
These can be eaten hot or cold.

Enjoy!!!

Thai Red Curry

2008-11-05T19:54:00.011-05:00

I fell in love with Thai food the first time I tried it!!:) We had gone to a restaurant called 'Bangkok Balcony' here in Pittsburgh. I am not a huge fan of coconut, so I was a bit skeptical about trying the curries, but all the dishes were so yummy!! Since then, it has became my favorite cuisine.

We recently invited some of our friends for Thai dinner and the menu was Thai iced tea, Thai fresh summer rolls, Spring rolls, Cucumber salad, Thai red curry with brown rice, Pad thai noodles. Luckily for us, everything turned out quite good:).

I am starting with the Thai red curry recipe. I'll be uploading other pics and recipes soon...

Ingredients:

2 tbsp vegetarian red curry paste( the one I use is by 'Thai Kitchen')
1 tbsp brown sugar
2 cups unsweetened light coconut milk
2 tsp oil
3 cloves chopped garlic
2 tsp ginger paste
2-3 chopped chillies
1 cup cubed firm tofu
2 cups stir-fried vegetables( green-red peppers, water chestnuts, broccoli, mushrooms, baby corns, carrots, soy beans)
10-12 roasted cashews, 2 chopped scallions for garnish

Method:

Heat 1 tsp oil in a pan over medium-high heat. Saute the vegetables until cooked. Add tofu and mix well. Set aside.
Reheat the pan with remaining 1 tsp of oil over medium heat. Add the curry paste and stir to combine.
Add brown sugar and 1 cup of coconut milk. Add ginger, garlic, chillies, vegetables, tofu and remaining coconut milk. Cook for 10-12 minutes.
Garnish with cashews and scallions and serve with jasmine rice.

I would like to send this to A.W.E.D. Thai Event hosted by DK's Culinary Bazaar.

Enjoy!!!

Stuffed Bell Peppers

2008-11-04T16:27:00.016-05:00

Hi everyone,

Whenever I make something new or special, I usually share the photos of the dishes with my friends and family members. Stuffed bell pepper is one of the dishes that has aroused most interest. Many people have asked me about its recipe and have enjoyed it. Obviously, it makes stuffed bell peppers a worthy candidate for a blog.

Whenever we invite guests to our place over lunch/dinner, I always ask my husband "What should I make?", usually he is out of clue (and mentions dishes that do not suit with rest of the items). Finally, I have to give him some choices, but his lifeline to save himself out of the trouble has been "stuffed bell peppers". This dish can easily match with different types of cuisines. The ingredients are basically Italian, but it can match well with North Indian or continental cuisines. It is a great dish for potluck too. You can add cottage cheese and Indian spices in the filling for an Indian version of the stuffed bell peppers.

Ingredients:

4 large bell peppers
2 chopped green onions
1 chopped tomato
1/2 cup chopped cilantro
1/2 cup boiled spaghetti(you can use other kind of pastas)
1/2 cup cooked rice
1 tsp chili sauce
3/4 cup tomato ketchup
1 cup white sauce(1/2 tsp butter, 2 tbsp all-purpose flour, 1 cup milk, salt, pepper)
oil spray
salt, chili powder, cheese as needed

Method:

Cut bell peppers in half and remove seeds and stems. Put them in a microwave-safe bowl, add some water and cover the lid. The bell peppers will be almost cooked in about 5-6 minutes. Keep aside.
For the filling, mix rice, spaghetti, tomatoes, green onions, cilantro, chili sauce, salt.
Add this mixture in the bell pepper halves.
To make white sauce, heat butter and roast all-purpose flour. Add milk and stir continuously till it becomes thick. Add salt and pepper. Remove from the stove and add tomato ketchup.
Preheat the oven at 375 F.
Coat conventional oven-safe bowl with oil spray and then put stuffed bell peppers. Pour white sauce mixture over the peppers. Sprinkle grated cheese, some drops of butter, salt and chili powder and put in the oven for 15-20 minutes.

Enjoy!!!

Quick Masala Chai!!

2008-11-01T21:50:00.011-04:00

Chai is the most famous drink in India. Though it is so straightforward to make and the ingredients do not change that much, each Chai tastes different. Each house/tea shop/restaurant has its own taste of Chai, its own recipe for Chai.

There are two reasons why this Chai recipe happens to be my first blog.

i) When my younger cousin could not speak 'Chandani' properly, she started calling me something that sounded like 'Chai'. And the name has stuck even now :).

ii) Chai is, by far the most frequently made drink in our house, and it happens to be the favorite drink of my husband. Chais are made at our place almost any time. Be it early mornings, late nights or lazy afternoons. There is no bad time for tea time :).

So, here is my Chai recipe ...

Ingredients:

1 cup skim milk
1 tsp dried tea leaves
3 cardamoms(crushed) with outer shells
1/2 tsp cinnamon powder
1/4 tsp nutmeg
1/2 tsp ginger powder(or freshly crushed ginger)
2-3 mint leaves
2-3 drops vanilla essence
sugar according to taste

Method:

Put all the ingredients except milk in a flat bottomed pan. If you are using fresh ginger, that should be added later.
Heat milk in a microwave-safe cup for 60-90 seconds. This can be done on the stove,too but heating the milk in the microwave will reduce the total amount of time and will also keep the bottom of the pan from getting all sticky and black.
Add milk in the pan and bring to boil. Reduce the heat and add freshly crushed ginger at this point. Simmer it for a minute.
Strain the tea and serve immediately.

Enjoy!!!