Chef Al dente

Mushroom Couscous

2016-02-06T04:30:00.000-08:00

This dish is inspired from Show Me The Curry. While rice and curry has always been my preferred choice for lunch, some days I am either too lazy to cook an elaborate meal or there is no time or I am just too bored of rice! On such days I get a bit adventurous, googling my head off, trying to find a recipe that is easy, healthy and filling. This dish was born on one such day :P I have a big pack of couscous in my pantry so I thought of using it and browsing through several recipes, I stumbled on this version of couscous where it is flavored with mushroom and garlic.

Mushroom and garlic is an amazing combination and I simple love the umami flavor that mushroom lends to any dish it is added so I immediately ran to my kitchen and cooked this dish up :) And it was packed with flavor, so easy to make…my lunch was ready in no time. My son enjoyed it as well so that was a huge plus! As I progress through my journey of motherhood, I realize that feeding a toddler is no easy feat :-S I paired this couscous with sautéed mushroom and spinach. A squeeze of lemon at the end and it turned out great.

If you are new to couscous, it is time you tried it as it is by far one of the easiest things to cook! Take one volume of couscous in a deep bowl. Add one volume of boiling hot water seasoned with salt, pour it over the couscous, cover the bowl and leave it to rest for 5 minutes. That is all! When it is done fluff it gently with a fork and add a blob of butter if you like, for added flavor and to separate the grains better. It pairs up well with any gravy or can be used as an ingredient in salads. Very versatile. If you do not like the flavor of mushroom, you can try adding any other vegetable broth of your choice. Enjoy!

Recipe: Mushroom Couscous

Ingredients:

Couscous - 1/2 cup
Button mushrooms - a handful (roughly 5 -6), sliced
Water - 1/2 cup + 1 or 2 tbsp
Baby spinach - 1/2 cup or more as required
Garlic - 4 cloves crushed
Butter or olive oil - as required
Salt, pepper and any dried herb of your choice - for seasoning, to taste
Lemon wedges for serving

Method:

Take couscous in a deep bowl and set it aside.
Prepare the mushroom broth. In a pan, warm some butter or olive oil and then add the sliced mushrooms. Saute on a high heat till they begin to brown. Then add the water. Season with salt, pepper and dried herbs (I used dried parsley and thyme). Let it come to a boil. Then lower the heat and let it simmer for few minutes to extract the flavor of the mushrooms.
Once done, strain it and you should have half a cup of mushroom broth.
Pour this hot broth over the couscous. Stir it lightly with a fork and cover the bowl tightly with cling film or a lid. Leave it for 5 minutes or as instructed on the pack. After the required time, fluff it gently and you can add more butter if you like.
In another pan, warm some butter or olive oil. Add the crushed garlic and sauté well till they begin to brown. Do not burn the garlic as that will spoil the flavour. To this add the strained mushrooms and some baby spinach. Saute for few minutes on high heat till the spinach wilts. Pour the mixture over the cooked couscous. Squeeze some lemon on top and serve it hot.

Lauki Sabzi

2016-01-31T09:13:00.000-08:00

Pressure cooker seems to be my favorite cooking vessel for now :D It just makes my life so much more easier! Just chop, mix, sauté and seal and after few whistles your dish is ready… So pressure cooker friendly recipes are very enticing to me right now. And this is another one of those easy peasy recipes.

Lauki or bottle gourd is something that I don't buy very often. But after having tried this recipe for couple of times it has become part of my weekly grocery shopping list. Easy to prep and takes less time to cook; so its a very handy ingredient. There is a very unique flavor when you add lauki and I enjoy it with both rotis and rice equally.

Don't get fooled by the white, pale appearance as these are quite nutritious. Low in calories and fat, high in fibre - they are easy to digest preventing constipation and also offer various other health benefits like reducing high blood pressure, improving liver function and is very heart friendly. Nice, is it not?

Lauki Sabzi Recipe:

Ingredients:

Lauki / Bottle gourd - About 300gm, washed, peeled and cubed
Onion - 1 medium finely chopped
Tomatoes - 2 medium chopped
Green chilly - 1 small slit
Garlic - 4 cloves crushed
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/4 tsp
Coriander powder - 1/4 tsp
Asafoetida - 1 big pinch
Kasoori methi - 1/2 tsp crushed
Salt to taste
Water - about 1/4 cup
Coriander leaves - chopped for garnish
Ghee or clarified butter - 1 tbsp

Method:

Heat ghee in a pressure cooker and add the cumin seeds. When they splutter add the asafoetida, onion, garlic and green chilly. Saute well till the onions become translucent.
Add the chopped tomatoes and cook till they get mushy.
Add the spices i.e. turmeric, chili and coriander powders followed by salt to taste. Give it a quick mix.
Add the cubed bottle gourd or lauki and mix well. Pour enough water (this will depend on the consistency you want. I used about 3/4 cup). Let it simmer.
Once it begins to boil put the lid on and cook for 2 whistles.
After the pressure is let out, open the lid and simmer again. Garnish with chopped cilantro if you like.Serve hot with rotis or rice.

Palak Paneer

2016-01-14T19:10:00.000-08:00

#Throwback #Repost #Favourite

This is a very simple (and ever so popular North Indian dish; also called Palak Paneer) which I love to make for a quick dinner. I used to refer to other recipes to make this (once upon a time!) but then I found my own simple way of making this and have stuck to it ever since. As I have mentioned before, for me the secret to cooking greens is always keeping it minimal i.e. very less spices or ingredients. Greens have a fantastic flavour of their own and the dish turns out well when this flavour predominates - at least that is my humble view on the subject!

Below is the nutritional profile for spinach (source: WHF Foods):

Can you even believe the amount of nutrients this humble food offers?! Spinach is always thought of as a rich source of iron - thanks to Popeye! But if you have a look at the above table you can see that that is not all. In fact it is ranked as one of world's healthiest foods. Good old spinach!! So let's stop running after fancy ingredients and include more of this wonderful 'green' in our diet; this recipe is a great way to start :)

Palak Paneer: Recipe

Ingredients:

Fresh Spinach (or Palak): 2 bunches chopped (roughly 3 - 4 cups)
Cottage Cheese (or Paneer) - 250 gms cubed or diced
Green chillies - 2 slit
Onion - 1 small finely chopped
Salt to taste
Cumin seeds - 1/2 tsp
Ginger paste - 1/4 tsp
Garlic paste - 1/4 tsp
Cashew nuts - 6 to 8 roughly chopped
Low fat Milk - less than 1/4 cup
Oil - 2 to 3 tbsp
Cream to garnish

Method:

Heat little oil in a skillet. Fry the cashews for a while followed by the chopped onions and the green chillies.
When the onions are translucent, add the chopped spinach and stir fry for few minutes. Set aside to cool and then grind this into a fine gravy.
Heat oil again. Add the cumin seeds. When they sizzle, add the ginger and garlic paste. Saute for couple of minutes and then add this gravy (Add a little water to wipe clean your grinder jar and pour this also. That will fix the consistency). Simmer for few minutes.
To this add milk and salt to taste. Simmer for few seconds and then add the cubed cottage cheese or paneer.
Cover and simmer for few minutes till the gravy is nicely absorbed by the paneer. Garnish with cream and serve hot with rotis.

Linking this to my on going event Gimme GREEN!, Cuisine Delights - Holi event, Comfort Food by Resh, Holi event by Sizzling Tastebuds

Spanakorizo

2015-12-10T04:41:00.000-08:00

I am falling in love with Greek cuisine! Such fresh food with amazing flavors. You always feel that you are eating healthy! I was always under the impression that Greek veg is all about salads but I am so wrong. It was one of my lazzzy days which is normally defined as - me being super hungry but super lazy to cook anything :D I was really picking my brains wondering what I could cook that would be easy and both me and my son would enjoy. Scouring through the items in my fridge it had to be something I could do with spinach (as I had loads of it) and lemons. I was thinking of making the regular Indian spinach rice when I stumbled upon the name Spanakorizo - how cute does it sound! Intrigued I started browsing and finally ended up having it for lunch.

It is super easy and yummy! Great item to pack for kids' lunch boxes or if you want to cook up something real quick that is not only tasty but nutritious. My son loved it and I am really happy coz spinach is a super food that is always ignored. This is just my version. I don't know what the authentic recipe is but most recipes I saw on the net seem similar with just few minor changes.

Give this a try if you have never tried spinach rice before. I am sure you will get hooked soon ;)

Spanakorizo Recipe:

Ingredients:

Basmati rice - 3/4 cup, washed, drained and soaked in about 2 cups of clean water
Baby spinach - 2 cups - washed and chopped finely
Garlic - 2 small, minced
Tomato puree - 1.5 to 2 tbsp
Salt and pepper - for seasoning, to taste
Olive oil - 1 tbsp
Parsley - few sprigs finely chopped, to garnish
Feta cheese - 1/4 cup or more crumbled, to garnish

Method:

Warm olive oil in a non stick pan and add the minced garlic. When it begins to brown add the chopped spinach. Cook on high flame, stirring frequently till the water evaporates.
Turn the heat. Add the tomato puree. Saute for few minutes.
Add the soaked basmati rice with the water. Season with salt and pepper. Taste the water and adjust the seasoning. You can also add some dried herbs if you want to increase the flavor.
Cover and cook undisturbed for about 15 minutes. Cook till all the water is absorbed and the rice is cooked. Cover and leave it to rest for about 5 minutes and serve warm with few lemon wedges, if desired.

Dum Aloo

2015-12-02T05:37:00.000-08:00

This is a very easy recipe but maybe a bit time consuming. Normally, the potatoes have to be deep fried which is something that I do not prefer. I came across the Show me the curry version where they are steaming the potatoes and then grilling them in the oven to give it a crisp skin. I have tried that once and it has come out pretty well I must say! But this time I thought why not just grill it directly - so I scrubbed the potatoes and grilled them with the skin on and it tasted really good. This dish goes extremely well with steamed rice and curd.

If you do not have baby potatoes in hand you could use the normal potatoes. I am quite sure that would not make a difference in the taste. My potatoes were left a bit too long in the oven so you can take them out as soon as they begin to turn golden brown. I have seen many recipes calling for lemon juice or yogurt but the gravy is pretty tangy due to the tomatoes and I have added some sugar to balance the flavors.

Dum Aloo: Recipe

Ingredients:

Baby potatoes - about 10, scrubbed, washed and cut into halves or quarters.
Onion - 1 medium chopped
Tomatoes - 3 big chopped
Green chili -2 slit
Garlic - 4 cloves crushed
Ginger - 1/2" crushed or finely chopped
Cream - 1.5 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chili powder - 1/2 tsp
Garam masala - 1/4 tsp
Cinnamon - 1" stick
Cloves - 2 or 3
Salt to taste
Brown sugar - 1 tbsp or to taste
Ghee or oil - 1 tbsp and 1 tsp
Olive oil or vegetable oil - as required
Carom seeds or Shahi jeera - 1 tsp
Cilantro - chopped to garnish
Water - about 2.5 cups or more

Method:

Drizzle olive oil or any vegetable oil of your choice on the potatoes. Mix well. Place them flat on a baking tray and grill in the oven till they turn golden brown. Keep aside.
While the potatoes are getting cooked, heat oil in a skillet and add the onion, green chili, garlic and ginger. Saute well till the onion begins to brown.
Add the tomatoes and cook till they are soft.
Grind this onion tomato mixture to a fine paste and set aside.
Heat some more oil and add the carom seeds when oil is hot. When it splutters, add the cinnamon stick and the cloves. Fry for few seconds. Add the ground onion tomato paste.
Followed by the spice powders - turmeric, coriander, garam masala and red chili and also the salt. Saute well till it well cooked. The oil will begin to release from the sides.
Add the water and simmer for few minutes so that the flavors are well combined.
Add the cream, mix well and simmer on low heat for few more minutes.
When the gravy begins to thicken add the grilled potatoes. Cover and cook for few minutes so that the potatoes absorb the flavors.
Add the sugar and stir well. Garnish with cilantro and serve hot with steamed rice.

Paneer Makhani

2015-11-20T11:35:00.000-08:00

This is one of my favorite paneer dishes. If I am in an Indian restaurant and unsure of what to order, this is the safest bet! It is actually a very simple recipe but since there is grinding involved I always hesitate to cook this at home. I am not sure what the authentic Punjabi recipe is like but this is how I make it at home. Love it paired with jeera or saffron rice or plain parathas. Mine always turns out to be a very thick and creamy gravy. You can adjust the consistency by altering the amount of milk you add - more will give you a thinner gravy and less will give you a thicker gravy. I also generally do not add any fresh cream but you can add that to get a more rich flavor. Also try to use fresh paneer if possible as that always tastes better, in my opinion. If not you can always use the frozen paneer.

Again this is a very basic recipe and paneer is a very versatile ingredient that can be altered to suit your taste buds - add the paneer fresh or grilled, skip the cashews to make it nut free and sub fresh cream instead or vice versa to avoid dairy. The possibilities are limitless! Do try it and feel free to experiment. Enjoy :)

Paneer Makhani - Recipe

Ingredients:

Paneer (fresh or frozen) - 200 g cubed
Onion - 1 small chopped
Tomatoes - 2 large chopped
Green chili - 1 slit
Ginger garlic paste - 1 tsp
Tomato paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt to taste
Cashews - a handful
Kasoori methi or dried fenugreek leaves - 1 tbsp
Sugar - 1/2 to 1 tsp or to taste
Full fat milk - less than 1/4 cup or as required
Whole garam masala - 1 bay leaf, 3 cloves, 1/2 inch cinnamon stick
Oil - 1 tbsp
Butter - 1 tbsp

Method:

Heat oil in a non stick pan and add the whole garam masala. Fry for few seconds followed by the onion, ginger garlic paste and the green chili. Saute well till the onions begin to brown at the edges.
Add the chopped tomatoes and salt. Fry at medium high heat till they turn mushy and the oil begins to to release. Make sure you stir at regular intervals.
Once they reach this stage, add the tomato paste and fry for few more minutes. Then add the spice powders - turmeric and red chili and sauté well for few seconds. Switch off the flame and let the mixture cool down.
Once cooled grind it to a smooth paste along with the cashews, sugar and the milk.
Heat some butter and add this ground paste. Adjust the consistency by adding more or less milk. Add the kasoori methi. Add the paneer cubes. Cover and let it simmer on a low flame for few minutes. Serve hot with plain paratha or rice.

Pav Bhaji

2015-10-20T12:26:00.001-07:00

Probably the most popular of all the Mumbai street foods, this one is certainly my favorite. I do not make these quite often even though it is a very simple dish that can be put together quite quickly. You can make the bhaji in bulk and freeze it as well. If doing so, freeze them in single portion sizes or batches and thaw in the refrigerator overnight. Then just heat and use it with some fresh bread! Great time saver huh?

Not really a pav bhaji expert but few pointers: Use fresh pav bhaji as that is the main flavor so if using store bought masala, use a good brand. Always eat it with some chopped onions; it makes a world of difference! Do not mash the potatoes or vegetables too much as that will turn it into a paste. There has to be some texture to the gravy so keep it bit chunky. Using good quality and fresh bread also matters. A touch of lime or lemon juice just before serving also elevates the flavors.

You can make the bhaji with either only potatoes (which is how I prefer) or add mixed vegetables of your choice. Green capsicum need not be boiled and should be added only later to retain bit of its crunch. I have tried making another variation using beets - you can find the recipe here.

Pav Bhaji - Recipe

Ingredients:

Potatoes - 3 to 4 medium, boiled or steamed and crumbled roughly
Onion - 1 small, finely chopped and extra for garnish and as side
Ginger garlic paste - 1 tsp
Green chili - 2 finely chopped
Tomatoes - 3 small finely chopped
Tomato paste - 1 tsp
Green capsicum - 1/2 medium finely chopped
Turmeric powder - 1/2 tsp
Red chili powder - 1/ 2 tsp
Pav bhaji masala powder - 1 tsp or to taste
Salt to taste
Olive oil - 1 tbsp
Hot water - as required
Butter - as required
Cilantro - finely chopped for garnish
Lemon or lime wedges to serve

Method:

Heat olive oil in a wok. Add the onions, ginger garlic and green chili and sauté on high flame till they begin to turn golden brown.
Add the tomatoes and sauté well till they turn mushy and the oil begins to show on the sides. Add the tomato paste and sauté for few minutes.
To this add salt, turmeric powder, red chili powder and pav bhaji masala powder. Fry for few seconds.
Add the green capsicum and sauté till they almost soft but do not make it mushy.
Add the crumbled potatoes mixing it thoroughly with the tomato masala and gently mash it further with the back of the spoon or ladle while doing so.
Add some water and let it simmer. Keep stirring at regular intervals and add more water if it get thicker. You can adjust it as per your desired consistency. It is better to keep it bit creamy; not too thick or thin.
In another pan, heat a blob of butter. Add a pinch of red chili powder and some pav bhaji masala and few chopped onion. Saute for fews seconds and then pour it into the prepared bhaji. Mix well.
Spread some butter and toast the pav or bread inside and out till they are slightly crisp on the edges and brown spots appear.
To serve, place pav and bhaji on a plate with some chopped onions, a lemon wedge and sprinkle chopped cilantro onto the bhaji. Top it up with another blob of butter. Have it hot.

Masala Oats Porridge

2015-10-08T10:09:00.001-07:00

Instant oats may not be everybody's favorite when it comes to breakfast but it sure is the easiest and most filling dish! Perfect for those crazy mornings when you need to eat something in a jiffy. I do not have any dislike or strong liking for oats but it is something very easy to make so it is part of my daily routine. Having said that, I do get bored of having the regular oats everyday and that is when I thought of trying this spicy variation :)

It is basically like a khichdi made with oats instead of rice. Again this is a very basic recipe and the combinations are endless so you can modify it by adding vegetables of your choice and altering the spices to suit your taste buds. If you can manage your kids to like this dish then it is also a very good way of getting some veggies into their daily meals. For the very fussy eaters, I suggest that you grate the vegetables and they probably wouldn't even realize that they are eating them ;)

Oats is a fibre rich, heart-friendly cereal that is also low GI. It is also a good source of nutrients like manganese, molybdenum, phosphorus and copper. Oh and considering the fact that it takes just few minutes to cook this, I think you have more than enough reasons to include this your diet ;)

Masala Oats Porridge: Recipe

Ingredients:

Instant oats (I used Quakers) - 1/2 cup
Moong dal - 1/4 cup, washed and drained
Mixed vegetables (frozen or fresh) - 1/4 cup
Onion - 1 small, chopped
Tomato - 1 small, chopped
Green chili - 1 slit
Garlic - 1 or 2 cloves, minced
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Salt to taste
Ghee - 1 tbsp
Jeera seeds - 1/4 tsp
Water - 1.5 cups
Coriander leaves - finely chopped for garnish

Method:

Heat ghee in a pressure cooker (preferable non-stick) and add the whole jeera seeds. Followed by the garlic, onion and green chilli. Saute well till the onion turns translucent.
Now add the tomato and the spice powders namely turmeric and red chili. Fry well for few minutes until the tomatoes turn mushy and start releasing moisture.
Add the mixed vegetables and season with salt. Cook for few minutes and then add the oats. Mix well to combine.
Add the moong dal and water. Stir and taste the water to check the seasoning. Make changes accordingly. Cover and pressure cook for one or two whistles.
Once the pressure settles, mix well and garnish with coriander leaves. Serve hot with some pickle and curd, if you prefer.

Mushroom Gouda Frittata

2015-09-26T02:52:00.000-07:00

Aah…frittata! Italian cuisine is a blessing in many ways especially for vegetarians like me ;) And need I mention, the simplicity of cooking Italian food! If you are new to the frittata concept, here is what Wikipedia says:

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to "fried".

Apart from the fact that it is simple to make and so good! This has become one of my favorite brekkie or dinner items due to one other main reason; my son doesn't eat eggs as such but this he devours! So this is a great way of including egg with veggies in your or your children's diet. I myself I avoid the egg yolk and prefer only the egg whites. But with frittatas it is a different story ;) This is just a basic recipe that anybody can experiment with. Think of it as a crustless pizza and you can top it up with all your favorite ingredients. And it is definitely more nutritious and filling than a pizza!

I always prefer mild gouda cheese for frittatas as I find it very appealing but you can easily substitute it with any cheese of your choice - mozzarella, parmesan, white cheese, processed cheese…just about anything. Cooking is simple and does not involve any particular techniques but you have to make sure you cook it on a low flame so that the egg does not get burnt at the bottom. I have read that left overs cane refrigerated to be used later but cold egg is not my kinda thing so I have never tried that out. Anyways we never have anything left overs as we all enjoy it pretty well :) Try it out and you may get addicted to frittatas like me!

Recipe: Mushroom Gouda Frittata

Ingredients:

Eggs - 4
Whole milk - 1/2 tbsp
Mild Gouda cheese - few slices
Onion - 1/2 medium, finely sliced
Garlic - 2 cloves crushed or minced
Spring onions - a handful finely chopped
White button mushrooms - 3/4 cup, sliced
Rocket leaves - a handful
Cherry tomatoes - 6 - 8 halved
Salt and pepper to season as per taste
Olive oil - 1 tbsp
Chives or herbs of your choice - for seasoning

Method:

Preheat the oven on broiler setting.
Lightly beat the eggs and milk. Season with salt and pepper. Keep aside.
Warm oil in an oven proof (preferably non stick) pan and add the sliced onions and minced garlic. Saute for few minutes till they turn translucent.
Add the sliced mushrooms, sprinkle some salt and fry on a high heat, stirring continually, till they begin to brown on the edges.
Then add the beaten egg mixture and spread it evenly in the pan. Cook on a low flame. You can lift the edges gently with a spatula and allow the raw egg to run between and underneath. But be gentle, taking care not to scramble the whole mixture!
When you see the edges beginning to firm, layer toppings of your choice - I used cherry tomatoes, rocket leaves, spring onions along with the gouda cheese slices.
Switch off the flame. Place the pan in the oven and let it cook till the cheese begins to melt and the top surface of the frittata turn golden brown.
Cut into slices and serve warm with bread and a green salad of your choice.

Tiramisu

2015-09-23T07:54:00.000-07:00

The popular Italian dessert - Tiramisu....(Ohh..the very thought of this delicious layered dessert makes me drool!). Literally translated as 'pick me up', for me this is one dessert I would scoop up and finish off in a flash; always left wanting to have more :D I always thought its probably very complicated to try at home but the truth is: not only is it delicious but also super easy to make one yourself! I saw the recipe for the first time on a cookery show and was surprised at how little work goes into making this scrumptious dessert.

The main ingredient is the Italian ladyfinger biscuit; also called as Savoiardi (which means from Savoy, where these biscuits originated). Light and puffy, they are quite delightful to be eaten as such and also form the core ingredient in many puddings and trifles. Due to its porous texture, these biscuits absorb any kind of liquid like coffee or milk to be transformed into light sponge layers which serve as the base for many desserts; Tiramisu being one of them. Soak the biscuits in coffee and layer it with mascarpone cheese. That's tiramisu in very simple words! Normally raw eggs are beaten into the mascarpone cheese. This gives it a better texture but avoiding the eggs doesn't really affect the taste. I am always wary of using raw eggs as it is a potential food poisoning threat if the eggs contain Salmonella. So if you want to add eggs, pasteurized eggs are always recommended.

Mascarpone cheese is the right cheese for Tiramisu. But I decided to experiment with Kraft Philadelphia Cream Cheese instead and was not disappointed :) Here's how I made it...

Tiramisu: Recipe

Ingredients:

Italian lady finger biscuits - 200 gm
Philadelphia cream cheese (I used low fat) - 200 gm
Thick cream - 200 gm
Sugar - to taste ( I like to keep it mildly sweet)
Nescafe Red Mug coffee - 2 tbsp dissolved in 1 cup of boiling water (Set aside to cool)
Unsweetened cocoa powder - to sprinkle as required.

Method:

Using a hand processor whip the thick cream for about 5 minutes on medium speed till it becomes fluffy.
Beat the cream cheese and sugar till it is creamy. Add this mixture to the whipped thick cream and gently fold it in.
Choose a deep container to layer the dessert. Soak the biscuit one after the other, by dipping it in the cold coffee for less than 10 seconds and then arrange it across the bottom of the container to form a layer.
On top of this spread a layer of the cream cheese - thick cream mix. Spread it gently with a thin spatula.
Then add another layer of the lady finger biscuits soaked in coffee. Place them diagonally opposite to the first layer. Followed by another generous layer of the cream and cheese mix.
Take a small sieve and add some cocoa powder. Tap it lightly over the top of the dessert so that the cocoa is sprinkled evenly on this final layer of cream. Cover and refrigerate for at least 5 hours or leave overnight and simply dig in!

Linking this to Priya's exciting event - 60 days to Christmas!

Broccoli Pesto

2015-09-06T06:24:00.000-07:00

Update:

This is an improved recipe. Earlier I made the pesto using steamed broccoli but this time I tried roasting it before grinding and the flavor was far better! Also added bit of rocket leaves and fresh basil to enhance the taste. You can avoid the parmesan if you want to make it more healthier. On to the recipe…

This is a very simple recipe using the super food - broccoli. Personally, I do not like broccoli as such but when combined or had in other forms it is not really bad! Traditional pesto refers to the dip or sauce made by grinding mainly basil, pine nuts, olive oil, Parmesan cheese and lemon juice. But now there are so many variations and pesto is not restricted to just basil. This is one such version.

It would be a shame if I do not share with you the health benefits of broccoli - I hope people who dislike broccoli (like moi) would try and include it in their diets in some form, once they are aware :D Broccoli is a plant from the cruciferous family like cabbage and it is the flower head which is used for consumption. As you are probably aware, anything green is always nutritious. Anti-inflammation, cancer prevention, detoxification and most importantly protection against cardiovascular diseases are some of the highlights. The nutrient profile of broccoli can be seen in the below table (source: WHFoods).

Thankfully it is pretty easy to cook broccoli - steaming is the healthiest method of cooking it; takes barely 5 minutes. You can have it as such after seasoning with olive oil, salt and pepper. Or you can add it to dishes like pasta, make stir fries, soups or dips like the one shown here.

Broccoli Pesto: Recipe

Ingredients:

Broccoli - 1 small head (approx 1- 1.5 cup florets)
Garlic - 2 cloves peeled
Nuts - 2 to 3 tbsp (I used walnuts and pine nuts), lightly toasted
Extra Virgin Olive oil - about 1/4 cup
Rocket leaves - a handful
Fresh basil leaves - 1 tsp
Parmesan cheese - grated, 1/4 cup or more (optional)
Lemon juice - about half a lemon squeezed
Salt and pepper to taste

Method:

Preheat the oven. Wash the broccoli florets thoroughly and place them on a baking tray along with the garlic cloves. Drizzle some olive oil and sprinkle some salt. Slightly toss the florets and then place the tray in the oven. Roast it for about 15 mins or so till the edges of the broccoli begin to brown and you see that it is cooked. Do not over cook it. Set aside to cool.
Add all the remaining ingredients and blend them into a roughly smooth paste. Broccoli pesto is ready! Use it as a healthy dip, sandwich spread or a creamy sauce for pasta.

Paneer Matar Masala

2015-09-01T06:19:00.000-07:00

Paneer or cottage cheese is a fave with all vegetarians. Add in few cubes and any ordinary vegetarian dish turns into something exquisite :) I have tried making fresh paneer at home. Although easy I find it bit time consuming and of course I don't have the patience to do all that prep work to cook something! But definitely fresh home made paneer tastes the best. We get fresh paneer in the stores here so I always stock up on those. Makes it lot easier.

This is one of my favorite dishes. Goes well with rice as well rotis. The combination of peas with the paneer is like 'made for each other' :D And it is really simple to make. You can use fresh green peas in this recipe. For that boil the fresh peas and drain. Do not discard the water. Keep it aside and you can add it to make the gravy which would make it more flavorful. If you like a smooth texture, then once the tomatoes are cooked, just before you add the spice powders, you can grind the onion tomato mixture. Add the ground paste and then proceed with the remaining steps in the recipe.

Recipe: Paneer Matar Masala

Ingredients:

Fresh paneer / cottage cheese - 250g, cubed or diced
Frozen green peas - 1/2 cup
Onion - 1 large finely chopped
Tomato - 3 medium, finely chopped
Garlic - 3 to 4 cloves crushed
Ginger - 1" piece crushed
Green chili - 1 slit
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp or to taste
Garam masala - 1/4 tsp
Salt to taste
Cumin powder - 1/4 tsp
Kasoori methi (dries fenugreek) - 1 tbsp, crushed lightly between your palms
Water - 1.5 cups
Cream - 1 tbsp
Cilantro - for garnish, chopped
Ghee or oil - 1 tbsp

Method:

Heat ghee / oil in a non stick wok or pan. Add the cumin seeds when the oil is hot.
When the seeds splutter add the chopped onion, garlic, ginger and green chili. Add some salt and sauté well till they begin to brown.
Add the chopped tomatoes and cook well till the oil begins to separate. (At this stage you can grind the mixture to make a smooth gravy and then proceed to below steps.)
Add the spice powders - turmeric, red chili and garam masala.
Fry for few seconds and then add the water with the green peas. Stir and cook covered on a low flame for five minutes.
Then add the kasoori methi and paneer cubes. Stir through the cream. Cover and let it simmer for few minutes. Garnish with chopped cilantro and serve hot with rice or rotis.

Mushroom Marinara Pasta

2015-08-24T02:42:00.000-07:00

I never get tired of pasta! And if you browse through my blog you can find so many recipes - rocket pesto papardelle, spaghetti pomodoro, creamy tomato pasta, pasta caprese and many more! Italian food is my weakness and ever since I realized how easy it is to make at home, I keep trying different combinations. This is one such attempt. Marinara sauce is a very basic sauce with tomato, garlic, onions and herbs. It is very versatile and you can pretty much add any other ingredient of your choice to bring out unique flavors; veg as well non veg. I have added mushrooms here. Since my son loves pasta as well, I just served it with some green spinach sautéed in butter and seasoned with salt and pepper. Sort of ups the nutrient quotient ;)

As always, I cannot stop myself from saying how easy making a pasta dish is - a wholesome meal ready in a jiffy! Perfect for mommies like me who do not have much time to spare lol

Recipe - Mushroom Marinara Pasta

Ingredients:

Pasta of your choice (I used farfalle or bow tie) - 1.5 cups
White button mushrooms - roughly sliced to make 1.5 cups
Crushed tomato - 1.5 to 2 cups
Garlic - 3 cloves, crushed
Onion - 1 small, finely chopped
Dried herbs, salt and pepper - to taste
Butter - 1 tbsp
Olive oil - 1 tbsp
Sugar - 1 tsp

Method:

Cook pasta as per instructions on the pack. Drain and set aside.
Meanwhile, warm olive oil and butter in a non stick pan and add the garlic and onions.
Saute well till they begin to brown at the edges.
Add the sliced mushrooms and cook on a medium flam, stirring frequently, till they begin to lose moisture and begin to dry out. Do not let it dry out completely.
To this add the crushed tomato puree and season with herbs, salt and pepper. Cover and let simmer for about 10 to 15 minutes so that the flavors blend well.
Do a taste test and adjust the seasoning if required. Add some sugar if you find the sauce bit too tart.
Add the drained pasta and combine well so that the sauce is uniformly coated. Serve it hot. You can add grated cheese like parmesan if you like.

Rocket Pesto Pappardelle

2015-07-30T06:18:00.000-07:00

I simply pesto in any form - be it made from spinach, basil or rocket! And it has to be one of the most tastiest and easiest pasta sauces ever… All it takes is just to blend together the ingredients and mix in with the cooked pasta. How easy is that? Rocket leaves tend to be a bitter compared to the sweetness of basil so if you do not like that flavor you can always add more basil or just use basil completely and avoid the rocket leaves. Make sure the leaves are fresh as the pesto will taste magnificent with fresh ingredients. Never heat the pesto sauce. Just toss in the drained pasta and you are done!

Rocket leaves are a great addition to your diet since it offers several health benefits. Crisp, crunchy with a hint of peppery taste, it is low in calories and very nutritious with many vitamins and minerals - Vitamin C, Vitamin A and Vitamin K being the most prominent. Also known as Arugula, they are excellent to make fresh salads as well apart from making pesto. This pesto recipe is from the website here and is so simple and tasty that it is a must try!

Rocket Pesto Pappardelle - Recipe

(Source - Adapted from Taste.com.au)

Ingredients:

Pappardelle pasta - 400 gm
Rocket leaves - about 100 gm, washed, drained and roughly chopped
Basil leaves - 1/2 cup
Parmesan cheese - 1/3 cup, grated
Extra virgin olive oil - 1/2 cup
Toasted walnuts - 1/3 cup
Toasted pine nuts - 2 tbsp and few for garnish
Garlic - 1 small clove
Salt and pepper to taste

Method:

Cook the pasta in boiling salted water as per the packet instructions. Drain and set aside.
To make the pesto, blend together the rocket leaves, basil, parmesan cheese, garlic and nuts till they are finely chopped. Then as they are being ground slowly drizzle the extra virgin olive oil till they come together as a thck, coarse paste or sauce. Season with salt and pepper.
Add the pesto to the cooked pasta and toss well till each pasta is well coated with the sauce. Garnish with some grated parmesan and pine nuts. Serve warm.

Kanda Poha

2015-07-17T13:31:00.000-07:00

Gosh! This is one of my favorite breakfast dishes at the moment. Nutritious, healthy and oh so simple! Just takes few minutes to prepare. Perfect when you don't have much time in hand. A very Maharashtrian dish, I just recently started making this. Never been a fond of rice flakes / beaten rice / poha :-S In Kerala, we normally prepare sweet stuff with it and I don't enjoy it much. So it has never been part of my pantry until I started making Kanda Poha!

The first time I wanted to make it I referred to many recipes online and they all seem pretty similar. Anyways, this is my standard method of making it now and I have used minimal ingredients. Very fuss free recipe :) I prefer buying brown rice flakes as they are more nutritious. Poha or rice flakes are very good for small kids as it is easy to digest. It is also supposed to be rich in iron. Not having a strong flavor, it is very versatile and you can easily make your own versions of poha by adding vegetables or nuts of your choice. I sometimes add tomato to make a tangy version but the recipe below is very basic. So suit yourself by modifying it as per your taste requirements.

Kanda Poha - Recipe

Ingredients:

Brown rice flakes / poha - 1/3 cup
Roasted peanuts - 1/4 cup
Onion - 1/2 medium, finely chopped
Green chili - 1 final chopped
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coconut oil - 1 tbsp

Method:

Firstly, wash the poha under running water in a colander or strainer till it begins to soften and loses its crunch. Set aside.
Heat oil in a non-stick pan. When hot, add the mustard seeds. When it splutters add the curry leaves, chopped onions and green chili. Saute well till the onion begins to caramalise or turn brown.
Add the roasted peanuts, turmeric powder and salt. Give it a good mix and fry for few seconds.
To this add the washed poha and combine well till ever rice flake is nicely coated with the masala. If you like you can. garnish with some chopped cilantro and lemon wedges or serve simply like that.

Whole Wheat Coconut Cookies

2015-06-30T13:12:00.000-07:00

I am not a big fan of biscuits or cookies. Especially since most of the store bought cookies contain so many additives and preservatives. I remember, the first time I baked cookies was when I was in school. It was a very long time back and had never bothered trying it out again. That is till I came across this recipe on the blog here. Very simple recipe with minimal ingredients. What I loved is that it was made from whole wheat flour! Perfect snack for my son as well :)

I first made the cookies with the combination of whole wheat flour and almond flour, as the recipe states. It tasted great. I made thumb print cookies but found it tasting far better without the jam. So the next time I decided to make just plain cookies. However, I didn't have any almond flour in hand so instead I substituted with some coconut flour. Ended up with some nice buttery, coco-nutty cookies. If you enjoy coconut flavor and love cookies then this recipe is a must try. And it is just so simple…really!

Whole Wheat Coconut Cookies - Recipe

(Source: Adapted from Pinch My Salt)

Ingredients:

Whole wheat flour - 1 cup
Coconut flour - 1/2 cup
Unsalted butter - 1/2 cup
Brown sugar - 1/3 cup

Method:

Preheat oven to 350 degrees
Using a hand mixer, cream together butter and sugar until light and fluffy.
Sift the whole wheat flour and coconut flour and then add to butter mixture and blend well.
Put the cookie dough in refrigerator for 30 minutes. This will make it easier to form the cookies.
Line a baking tray with some baking paper or aluminum foil. Take about a tablespoon of the dough and form small patties with your hand. The dough is bit crumbly so you have to be gentle. Place them on the baking tray. Make sure you leave some gap between the cookies.
Bake for 15 minutes or until the edges are just slightly brown. Let cool on wire rack. Enjoy!

Coconut Rice

2015-06-16T08:15:00.000-07:00

Normally in the coconut rice recipes I have come across, the rice is either dry with just grated coconut or it is cooked in coconut milk. This recipe combines both to a certain extent so that you get the texture of grated coconut and the awesome nutty flavor from the coconut milk. If you love coconuts then this is a dish that could drive you nuts! Well, not because it is complicated - it is super easy and quick and full of coconut goodness and richness…yummy :)

Since this is my first post on coconuts, let us have a look at the nutritive value of this nut (source: www.quitehealthy.com).

Firstly, I am a great fan of coconut oil. Yep! Use it in all my cooking except for the Italian dishes. Once a villain, the coconut oil is now being heralded as the biggest super food, with self confessed health freaks even drinking it raw! Sadly, we indians still keep shunning it, turning to the more unnatural trans-fats but are highly processed. Well, each to his own!

The beauty of this incredible nut is that it has loads of health benefits in all forms - be it oil, milk, water or flesh. Awesome right? It is indeed high in saturated fat but now research shows that all of it is not really that harmful. So it is not as bad as we think it is…

Enough of the science…I for one am all for this super food :) Let's get on with the recipe!

Coconut Rice - Recipe:

Ingredients:

Basmati rice - 1 cup, soaked for at least 1 hour and drained.
Thick coconut milk - 1/2 cup
Grated coconut - 1-2 tbsp
Water - 3/4 cup
Onions - 1/2 medium onion, thinly sliced
Garlic - 2 cloves, finely chopped
Mustard seeds - 1/4 tsp
Dry red chili - 1 no.
Curry leaves - 1 sprig
Cashews - a handful, roughly chopped
Virgin coconut oil - about 1 tbsp

Method:

Heat coconut in a deep non-stick pan. Add the mustard seeds. Once it splutters, add the dry red chili and curry leaves and fry for few seconds.
Then add the onions and garlic. When the onion turns translucent add the cashews and grated coconut. Saute for few minutes till the cashews begin to brown and the coconut gets toasted.
Now add the basmati rice, coconut milk and water. Season with salt and give it a good stir.
Cover the pan tightly and then let the rice cook undisturbed on medium-low flame, for about 15 minutes. Open the lid and check if the rice is cooked. If not, adjust the water and cook covered for few more minutes.
Once cooked switch off the flame and leave it to rest for about 10 minutes. When ready to serve, gently mix with fork or spoon and serve warm.

Moong Dal Dosa

2015-05-29T00:15:00.000-07:00

I love dosas but crispy dosas have never been my strength when it comes to cooking :-S So I almost gave up! Then one day while looking for some nutritious brekkie ideas for my son I came across Moong Dal Dosa. Never tried it before so I browsed through few recipes online and remember trying out one. It came out so pathetic, stodgy and thick…none of us enjoyed it and I had to throw away all the batter. Vowed never to make moong dal dosa ever again!

Well, that was a while ago. I came across this again on a food show recently. Their dosa looked so much like the real deal. I was amazed. I made a mental note of giving this a try again. Frankly, I can't remember the recipe but I just mixed and matched and finally this is how I make it these days. I love it and so does my son. My hubs - ehhh…not that much :-P Anyways, he is way more fussier than my son when it comes to food I think lol If you love the moong flavor then I am pretty sure that you will enjoy these quick brekkie delights. Apart from being a wholesome, nutritious dish, the fact that it is so simple is probably what drives me the most towards this recipe. So give it a try and do let me know how it turns out :)

Couple of pointers based on my trial and error:

Do not blend the moong to a very smooth paste. It should be bit coarse like how the rice paste is for normal dosas. So it is best to just pulse it few times rather than blend it.
Do not add too much water. In case you do, you can adjust it by adding more of rice flour. The taste and texture may vary though.
The pan should not be too hot neither cold. Only then you will be able to form the crepes properly.
These are best had hot, as soon as they are made. If left for few minutes, tends to get a bit chewy.

This is just a basic recipe. Feel free to experiment by adding more flavors and you should end up with some amazing dosas. Happy cooking!

Moong Dal Dosa - Recipe

Ingredients:

Moong dal - 3/4 cup, washed, soaked over night and drained.
Rice flour - 2 heaped tbsp or more as required
Green chili - 1 roughly chopped
Onion - 1/2 medium, sliced
Salt to taste
Water - as required
Ghee / Coconut oil - as required

Method:

Grind/blend together the drained moong dal, salt, onion and green chili with just couple of teaspoons of water. Pulse it a couple of times. The mixture should not be very smooth but bit coarse.
Transfer this mixture into a mixing bowl and stir in the rice flour. Add few more teaspoons of water (if required) to make a batter of dropping consistency.
Heat a non stick pan and grease it with some ghee. Add a small ladle of the batter at the centre of the pan and smear it gently but quickly, moving your hand in concentric circles, to make a dosa. Being gentle and swift is very important here…
Drizzle some coconut oil all over the dosa and allow it to cook till it turns golden brown underneath. Then gently flip it over and let it cook few more minutes. You will see golden spots appearing which means it is cooked.
Roll it over or fold it over to make a half moon and serve immediately with fresh coconut chutney of your choice.

Cream Cheese Tomato Pasta

2015-05-22T08:04:00.001-07:00

This is a very simple dish to make! In fact it is something that I make quite often due to lack of time. I love pasta for the very same reason as cooking pasta makes for an almost instant meal that is yummy and filling too. I have used ready made tomato puree to make the sauce but if you have the time you can definitely substitute freshly pureed tomatoes. And if you do not have cream cheese handy, try adding any other grated fresh cheese like parmesan or mozzarella, it will still turn out great.

If you like more sauce then add more tomato sauce and a bit of the water in which the pasta was boiled. You could add mixed vegetables of your choice to make it a more healthier meal. So the next time you are lazy to cook and tempted to order some restaurant food, why not try making this instead - homemade and fresh food is always the best, is it not? ;) Enjoy!

Cream Cheese Tomato Pasta: Recipe

Ingredients:

Pasta of your choice - 1 cup
Tomato puree - 1/2 to 3/4 cup
Garlic - 4 to 5 cloves crushed
Italian mixed herbs - 1/4 tsp
Salt and black pepper - to taste
Extra virgin olive oil - 1 tbsp
Cream cheese spread - 1 heaped tsp or more
Fresh basil leaves - a handful, torn

Method:

Boil pasta in enough water and adding good amount of salt. Drain and set aside.
Warm olive oil in a non stick pan and add the crushed garlic. Saute it well, stirring continuously, till it turns golden brown. Make sure you do not burn the garlic!
Add the tomato puree, season with salt and pepper. Add the mixed herbs. Stir well and simmer on a low flame for few minutes till the sauce begins to thicken. Do a taste test to check the seasoning.
Add the torn basil leaves and cream cheese. Mix well for few seconds.
Dump the freshly cooked pasta and give it a good toss till all the pasta is well coated with the sauce. And serve hot. Easy peasy!

Chickpea Pulao

2015-05-06T00:47:00.000-07:00

This is a great one pot meal that is a must try especially if you are a big fan of chickpea or chana :) And such an easy meal! Saw this first in a magazine and went ahead and tried my own version and loved it. Mildy spiced, chunky rice dish that is very filling. I love the combination of chickpeas with rice anyways. I used canned chickpeas due to lack of time but it is always preferred to use fresh chickpeas, soaked overnight and pressure cooked till they are very soft. You can also make it more spicy to suit your taste.

The rice should be cooked carefully so that it doesn't turn mushy. It is also important to rest the rice i.e. leave it covered in the pan after the flame is switched off, as if you stir through immediately it will get more mushy. I didn't have any coriander leaves but add in chopped coriander as well. Makes it more flavorful! This is a great dish to pack as tiffin for lunch. Pair it with some yummy dal of your choice or even have it with just some yogurt and pickle. Tastes delicious :)

Chickpea Pulao - Recipe

Ingredients:

Canned chickpeas - 1 can, water drained
Basmati rice - 3/4 cup, soaked for few hours (at least 1 hour) and drained
Onion - 1 medium, finely sliced
Ginger garlic paste - 1 tbsp
Tomato - 1 medium finely chopped
Green chilly - 1 or 2 slit
Whole garam masala - black pepper (4 nos.), cloves (4 nos.), cinnamon (1" stick), black cardamom (1 no.), Shahi jeera or carom seeds (1/2 tsp) & bay leaf ( 1 large)
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Water - twice the quantity of rice plus 1/4 cup
Ghee or oil - about 1 tbsp
Mint leaves - a handful, torn apart
Coriander leaves - chopped for garnish

Method:

Heat ghee or oil in a large pan and add the whole garam masala. Fry for few seconds so that the flavors seep into the oil. Then add the ginger garlic paste and sauté well till the raw flavor disappears.
Add the sliced onion and green chilly and sauté till the onion turns translucent. Followed by the chopped tomatoes. Cook till they turn mushy.
Add the spice powders - turmeric, red chilly and coriander and mix well.
To this add the cooked chickpeas and season with salt.
Add the drained basmati rice and water. Stir well and taste the water. Adjust the salt if needed. Cover and cook undisturbed for about 15 minutes on a low medium flame.
Check if the rice is cooked. If the water has dried up and the rice is yet to cook add some more. Cover and cook till the rice is done. Garnish with coriander leaves. Leave it to rest for about 10 minutes and serve hot with some yogurt and pickle.

Veggie Garlic Rice

2015-04-07T00:51:00.000-07:00

When you are in a rush and you are managing a baby… and you are starving!; you are bound to come up with some ingenious recipes that not only satisfy your appetite but also tastes good and is healthy too. Aah! yes…this is one of those culinary creations lol. Using the limited ingredients I had in hand I tweaked my Mom's version of simple garlicky rice. It is yet again a kid friendly recipe and also something that can be easily packed for tiffin. I love it as it is very easy and a great way to squeeze in some veggies. Great for fussy eaters!

You can use as little or as much as veggies you like but I prefer the combination of spring onions, mushrooms, capsicum and cabbage. The main flavor here is imparted by the garlic fried in the butter so the more garlic the better. While cooking the rice make sure it is just done and not too mushy. Adding a dash of soy sauce and some white rice vinegar can easily turn this into Chinese fried rice as well. Feel free to experiment ;)

Now onto the recipe…

Veggie Garlic Rice Recipe:

Ingredients:

Basmati rice - 1/2 cup
Assorted vegetables - 1.5 to 2 cups, finely diced or shredded
Butter - 2 tbsp
Garlic - 6 cloves, crushed
Salt to taste
Pepper to taste

Method:

Wash and soak the rice in water for at least 30 mins. Cook the rice till it is just done and set aside to cool.
Meanwhile, heat butter in a non stick pan. Add the crushed garlic and sauté on a low flame, stirring continuously till it begins to get crisp. Make sure it doesn't brown or burn.
Now add all the veggies and cook on a high flame for couple of minutes till they begin to soften. Don't make it too mushy. Season with salt and pepper.
Stir in the boiled rice and mix well. Combine so that each grain of rice is coated well with the vegetables. Do a taste test to adjust seasoning.
Gently fluff the rice with a fork. Garnish with some chopped spring onions and serve hot with raita and pickle.

Cottage Cheese Pancakes

2015-03-18T10:29:00.000-07:00

This has gotta be one of my favorite pancakes at the moment! It has cottage cheese, egg, milk and yogurt. Pretty much everything that my son doesn't prefer otherwise… So it is a great recipe for kids and makes for a cozy and easy weekend breakfast as well :) The cottage cheese flavor that comes through is pretty amazing and we enjoy it as such though sweetening it with a little maple syrup makes it even more delicious. These pancakes are very soft and crumbly and my son gobbles it up with great ease.

I have added some all purpose flour so that it doesn't become too dense. But feel free to avoid that and you can make it more healthier by using only whole wheat flour. I haven't tried that yet so wouldn't be able to comment on how it tastes. Make sure that when you add the melted butter it is not hot as the heat can cook the egg in the batter. I prefer adding the baking powder right when I am ready to cook the pancakes. This ensures that the pancakes turn out fluffy. If you cannot find cottage cheese, Anari cheese is also a great substitute.

Cottage Cheese Pancakes Recipe:

Ingredients (Makes about 8 - 10 pancakes):

Cottage cheese - 125 gm
Butter - 1 tbsp, melted
Whole wheat flour - 3/4 cup
All purpose flour - 1/2 cup
Egg - 1
Full fat yoghurt - 1.5 tbsp
Full fat milk - about 3/4 cup (to be used as needed)
Baking powder - 1/2 tsp
Salt - 1/4 tsp

Method:

Blend the yoghurt and the cottage cheese to form a smooth paste. I used a hand blender for this.
Add the egg and combine again - either use the blender or a balloon whisk. Set aside.
In a separate bowl, mix the flours and salt. Pour the cottage cheese egg mixture to this and mix well.
Gradually pour the milk to form a thick pancake batter.
Add the melted butter and baking powder and mix well.
Heat a non stick pan or girdle. Grease it with some butter and pour a ladle of the pancake batter.
When bubbles appear at the top surface, flip it and cook for few more minutes.
Serve warm with maple syrup or jam of your choice.

Black Eye Peas Curry

2015-03-06T08:09:00.001-08:00

I usually make a stir fry with black eye peas (also called black eye beans). You can find my stir fry recipe here. So this time I wanted to try something different. These beans are similar to kidney beans in texture and flavour so I thought of making a curry like the popular Rajma. Well, you can make rajma with kidney beans but I always forget to soak them overnight! And they take quite a while to cook and soften. But with black eye peas there is small trick that my mom taught me. You can soak the beans in boiling water for couple of hours, drain and then just pressure cook it. It will be done in no time :)

I have used store bought crushed tomatoes that makes my life a lot easier! But you can use fresh tomatoes instead. This is a warm, mildly spiced chunky curry that tastes like rajma and goes extremely well with hot rotis, steamed rice or even toasted bread (which is how my hubby enjoys it).

Black Eye Peas Curry: Recipe

Ingredients:

Black eye peas - 3/4 cup (soaked in water and drained)
Onion - 1 medium finely chopped
Crushed tomatoes - 1/2 - 3/4 cup (depending on how much gravy you like)
Green chillies - 2 slit
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cumin seeds - 1/2 tsp
Red chilli powder - 3/4 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Fresh cilantro - chopped to garnish

Method:

Take the drained peas in a pressure cooker and add enough water (about half an inch rising above the peas), add some salt and a pinch of turmeric. Cover and cook under pressure till the beans are soft (took me about 6 to 8 whistles but this may vary).
Allow the steam to escape and set it aside.
Heat oil in a kadai and add the cumin seeds. As they start to sizzle add the finel chopped onions, ginger, garlic and green chillies. Saute well till they start to brown.
Add the crushed tomatoes and cook on medium flame till the oil begins to separate.
Then add the spice powders - red chilli, turmeric, coriander and garam masala along with salt to taste. Saute well for couple of minutes.
Add the cooked peas along with the water and stir well. Do a taste test and adjust accordingly. Let it simmer for few minutes till the gravy begins to thicken. Press against some of the cooked peas with the back of a spoon to make it a chunky gravy.
Garnish with cilantro and serve hot.

Linking this to the event - My Legume Love Affair hosted by Cooking with Siri and Lisa's Kitchen.

Yule Log Cake

2015-02-20T09:48:00.000-08:00

This cake pops up on my computer screen every now and then towards the year end and I always make a mental note to find a good recipe and try it! And finally this Christmas I did lol I must confess that I was more eager to decorate this cake than actually bake or even eat it. But by the time I was done with the baking and the rolling of the cake all that enthusiasm just sort of died and all I cared about was just finishing my job :-/ So the cake doesn't look as great as I had imagined; nevertheless I am still proud of this first attempt as it does look like some kind of log cake lol

Nope it is not really that hard but time consuming,yes. I chose Nigella Lawson's recipe and it was really simple to follow. In case you wish to try the same, here are some of the things that I encountered:

The cake turned out to be extremely moist so while rolling it up the cake kept sticking on to my hands and bits kept coming off! I baked it exactly for 20 mins as the recipe says but on hindsight I think I should have baked it few more minutes so that it dried up a bit. So use your judgement here and bake it more or less than 20 mins as necessary.
Rolling is easy if you hold on tightly to the parchment paper than the cake itself. Will give it better shape.
My icing was a bit too soft to work with but I still went ahead. Later I realized that I could have just left it in the fridge so that it sets. That makes it easier to apply and carve the log design.
Leaving the cake to cool in the fridge before icing will also make it lot easier :)
I was short on chocolate and hence the lighter color. If you use 175g of dark chocolate you should get a deeper colored, better looking log.

No matter what it looks like, it tasted amazing and everybody loved it! So I will be definitely making this again. Hopefully decorate it better next time :D

Yule Log Cake Recipe:

(Source: Nigella Lawson)

Ingredients:

For cake:

Eggs - 6, separated
Caster sugar - 150gm
Cocoa powder - 50gm
Vanilla extract - 1 tsp

For the icing:

Icing sugar - 250gm
Dark chocolate - 175gm, roughly chopped
Butter - 225gm, at room temperature
Vanilla extract - 1 tbsp

Method:

To make the cake:

Preheat the oven to 180 deg C. Line a swiss roll tin with parchment paper, leaving generous overhang on the edges. This will enable easy transfer of the cake after baking.
In a clean bowl, whisk the egg whites till they begin to form soft peaks. Add 1/4 cup of the caster sugar and whisk again till they form stiff peaks.
In another bowl, whisk together the egg yolks and the remaining caster sugar till the mixture becomes pale and thick.
Fold in couple of spoons of the egg white into the egg yolk mixture and combine well. Then gradually stir in the rest of the egg white (in parts), mixing with a light hand to keep the air whisked intact.
Pour the cake batter onto the tin and bake for about 20 mins - till the cake is done. Leave it to cool.
Spread another sheet of parchment paper onto your work area and dust bit of icing sugar all over the paper. Then using the overhang, lift the cooled cake from the tin and lay it flat onto the second paper. Spread a thin layer of the icing (see the below steps) on the top surface of the cake.
Holding onto the parchment paper, gently roll the cake to form a swiss roll. Be very gentle and take your time at this step!

To make the icing:

Melt the chocolate over a double boiler and set aside.
Remove any lumps from the icing sugar by blitzing it in a processor or blender. Then combine with the butter till you get a smooth mixture.
To this add the melted chocolate and vanilla extract and whisk again to make a smooth icing.

To decorate the cake:

Using a spatula or a flat bread knife carefully spread the icing onto the log cake, making sure its even and covering all parts of the cake. Then draw lines to make wood like marks. Use your imagination and creativity - there's no right or wrong here! :) Once complete, dust some more icing sugar to complete the Yule log look. Enjoy!

Falafel Burgers

2015-01-12T06:29:00.000-08:00

I love falafels! They are a veggie foodie's delight when it comes to the Arabic style vegetable sandwiches or wraps. Falafels are quite easy to make but they need to be deep fried which make them crisp on the outside and soft on the inside. So I have never really ventured into making these until I saw recipes for baked falafels :)

Sounded good to me and now this is what I like to make once in a while, if not everyday. I must say that fried falafels have a better texture and crunch most definitely! But these baked ones are quite good as well - bit dry and crumbly maybe but that can be compensated for by adding extra tahini sauce. Very simple to make especially if you have a food processor. The mixture stays good in the fridge for about 3 days so you can just form them into patties and bake them every time you need to make a wrap.

Falafel Burger: Recipe

Ingredients:

Chickpeas - 200 gm, presoaked over night, cooked under pressure till very soft and drained.
Onion - 1 small, finely chopped
Parsley - handful finely chopped (you can add more if you like)
Garlic - 1 clove chopped
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Red chili powder - 1/2 tsp
Salt to taste
Olive oil or vegetable oil - as required

Method:

Preheat the oven to 250 deg C, on grill setting.
In a food processor or blender, combine all the above ingredients till you get a crumbly mixture.
Scoop up handfuls of the mixture and shape them into medium sized burger patties.
Line a baking tray with baking paper or aluminum foil and lay down the burgers.
Using a pastry brush or your hand, spread some oil on the top and bottom surfaces of the patties.
Bake it for about 15 to 20 mins till the surface is browned and crisp. Make sure you don't leave it for long as that will cause the burgers to be extremely dry and crumbly.
Once done, fill a pitta bread with a salad or salsa of you choice, drizzle tahini sauce generously and place the burgers. A scrumptious filling wrap is ready!