Curry and beyond

Princess Cake and some exciting news...

2012-01-29T20:28:00.000-08:00

Another cake from my Princess Cake collection. Its a Vanilla cake with Butter cream icing. The Victorian roses are made with royal icing. A friend of mine had requested this cake for her daughter's 5th birthday. It made another girl extremely happy and of course all the kids at her party couldn't wait for this birthday cake to be cut.

Princess Cake

Also I have some exciting news to share. Since many of you know by now how passionate I am about baking and cake designing/decorating. I have decided to take my hobby to the next level. I have started my very own home based business " Sweet Tooth " which specializes in custom cakes and cup cakes. Also I intend to showcase my cakes and bakes here . Hope to see you there from time to time. Looking forward to all your suggestions and your feedback. Also let me know what you think about the name, Sweet Tooth. I did a lot of brainstorming and finally settled for this name. Since this is a new venture I'm very excited and at the same time let me tell you I'm extremely nervous about it too. I thought it was high time I got myself out of my comfort zone and took some risks. So lets see how it all plays out...I would need all the love and support. I have been fortunate to have some very encouraging and supportive readers who have now become my friends. These roses are for all of you who have stood by me..and you all know who you are !!!. Till you hear from me again..Enjoy !!!

Victorian roses with Royal icing

Princess Cake

Falafel - Deep-fried Chickpea balls/fritters

2012-01-03T18:36:00.000-08:00

Falafel- Deep fried Chickpea fritters

Falafel is a middle eastern food which is popular all over the world. They are made with ground chickpeas or a combination of chickpeas and fava beans. Falafel balls are served in a pita bread with salad (tomatoes, cucumbers,lettuce ) along with some tahini sauce. They can also be enjoyed as a snack.

Falafel

Ingredients :

2 cups dried chickpeas
1 onion chopped
4-5 cloves of garlic
1 bunch fresh cilantro/coriander leaves
1 tsp red chili powder
1 tbsp cumin powder
1 tsp coriander powder
1/4 tsp freshly ground black pepper
oil for deep frying
salt

* You could even use 1/2 cup fresh parsley and 1/2 cup fresh Cilantro leaves.

Preparation : Soak the dried chickpeas in about 6 cups of water and keep it overnight or for about 10-12 hours. Drain the chickpeas and dry them well. Now grind it in a food processor along with the chopped onion , garlic and fresh Cilantro. Add the dry spices- red chili powder, cumin powder, coriander powder, black pepper and salt. Mix it well. Heat oil in a thick bottomed pan. Take about 2 tablespoons of the falafel mixture onto your palm and shape into balls. Some like to flatten it a bit and make into patties . Now carefully drop the falafel balls into the oil and cook for 1-2 minutes until golden brown. Drain on paper towels. This recipe makes 30 falafel balls. To serve : Place 3-4 falafel balls in a pita bread pocket. Add some lettuce, chopped tomatoes and cucumber. Add some pickled jalapenos. Drizzle some Tahini sauce and enjoy.


Falafel

Rava Ladoo - Sooji(Semolina) Ke Ladoo

2011-12-17T18:00:00.000-08:00

Sooji ke Ladoo / Rava Ladoo

The countdown to Christmas begins. Our Christmas tree is all set up and the kids are again eagerly waiting for their dear Santa. Each day my younger one who is four keeps looking at the calendar and keeps track of the date.

This year for Christmas I decided to make some traditional Indian sweets which are prepared during Diwali as well as for Christmas. If you were to ask a foodie like me I just may need an excuse to make these, be it Christmas or Diwali.

These are quick and easy to make with just five ingredients and taste awesome. These also make as an excellent gift for Christmas.

Ingredients :

1 cup Rava/Sooji /Semolina
1 cup sugar
1/4 cup unsalted butter / ghee
1/4 cup raisins *
1/4 cup cashews *

* Fry raisins and cashews in about 1 tbsp ghee/unsalted butter

Preparation : Heat a thick bottomed pan / Kadhai. On medium flame dry roast the Rava/sooji for about 5-7 minutes. Keep stirring continuously so that the Rava does not get burnt. Take it off the heat and let it cool. Now in a grinder, grind the roasted rava and sugar into a really fine powdered consistency. To this add the fried cashews and raisins. Warm the ghee/unsalted butter and add to the mix. Start making the ladoos immediately.Take a little of the mixture into your hands and form them into small balls. This recipe makes 12 -14 ladoos.

Just in case...
The ladoo mix gets too dry add a little ghee/butter and continue making the ladoos. Some people do add a little warm milk to the mix . This I do agree makes it much easier to make the ladoos, but the shelf life is not much - just about 3-4 days.

Happy Holidays. Enjoy !!!


Sooji ke Ladoo / Rava Ladoo

Instant Uttapam - Savory Onion and Tomato Pancakes

2011-11-13T19:21:00.000-08:00

Onion & Tomato Uttapam / Savory Pancake

Uttapam are savory pancakes. At my house my kids can eat this for breakfast, lunch or dinner. I love the versatility it offers. You could incorporate a lot of veggies. It could be enjoyed with good old ketchup, green Cilantro Chutney , Mulagai podi(chutney powder) or Sambhar. Most of the time I make it right from scratch. I presoak the rice and Urad dal(white lentil) separately and then grind them. Mix it well , add some salt and leave it for fermentation. This fermented batter is then used to make Idlis, Dosa and Uttapam.

Since I did not have any batter to make this , I googled for an instant recipe and came across the LOVE4COOKING blog and followed the Instant Onion Uttapam recipe.

Its a very easy recipe and the Uttapams/Pancakes came out great. My kids loved them and did not have much left to take some decent clicks. Now I would call it an almost instant recipe as we still have to keep the mixture aside for half an hour. But that half an hour goes quick..believe me. Also that time could be utilized for chopping the veggies (onion,tomato, green cilanto leaves, green chillies). If you still have some time left you could enjoy a cup of tea and watch your favorite show.

Ingredients :

Instant Uttapam Mix

1 1/2 cup Semolina /Sooji/Rava
1/2 cup rice flour
1 cup yoghurt
1 cup water
salt to taste

Preparation : Take 1 cup of yoghurt and mix about 1 cup water. Whisk it well. Make it like buttermilk consistency. Now to this add semolina and rice flour. Mix it well. Cover and keep it aside for half an hour for fermenting. Now chop the veggies (1 red onion, 1 tomato, 2-3 green chillies and a handful cilantro leaves). After its been resting for 1/2 hour, the Uttapam mixture will be a bit dense as the semolina absorbs most of the water. Add about 1/2 cup to 1 cup water , mix it well. Add salt and the chopped veggies. Heat a griddle/Tawa. When its hot, pour about 1/4 cup batter onto the griddle and spread in a circular motion. Apply some oil around the Uttapam. Once its cooked turn it and let it cook on the other side.

Onion & Tomato Uttapam / Savory Pancake

Enjoy your Uttapam/Savory Pancakes with Sambhar, chutney or ketchup. This recipe yields 12-14 Uttapams/Pancakes.

Paneer and Mixed Vegetables Pulao - Cottage Cheese and Mixed Vegetables Pilaf

2011-11-08T08:24:00.001-08:00


Paneer & Mixed Vegetables Pulao

Paneer & Mixed Vegetables Pulao

This is another quick and easy one pot meal. This recipe does not use onion and garlic. It really comes handy on certain auspicious days according to the Hindu calendar when we are required to cook without onion/garlic. Also many people are allergic to onion/garlic, so this recipe is for them as well. I know this first hand as my FIL(father-in-law) is allergic to garlic and when they were visiting us I cooked many dishes without garlic and many of them without onion as well. I was really surprised at the results. Also, since I just love fresh herbs I try to incorporate a lot of that in my cooking as well. I happened to have fresh mint and had to use this in this recipe. I hope you like my minty flavoured Pulao.

Ingredients:

2 cups basmati rice
1 cup paneer diced
1 cup mixed vegetables (peas,carrots, green pepper,red pepper)
2 tbsp freshly grated ginger
2-3 green chillies slit
a few fresh mint leaves
1 tomato chopped
2 tsp cumin seeds
2 bay leaves
cinnamon stick
1 black cardamom
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin-cilantro powder
4 tbsp olive oil
salt to taste

Preparation : Wash and Soak 2 cups of rice in 4 cups of water. Keep this aside for around 15-20 minutes.Heat some oil in a pan. Add cumin seeds, bay leaves, black cardamom and cinnamon stick. Add the grated ginger. Fry for a minute. Next add green chillies , chopped tomatoes and mint leaves . Fry for about 2 minutes on medium flame. Add the diced Paneer and mixed vegetables. Stir fry for about another couple minutes.Then add turmeric powder, salt, red chilli powder and cumin-coriander powder. Add rice with the water which we had kept aside earlier. Let this cook uncovered on medium flame. Now when you see that most of the water has dried up (like 85-90%) set the stove to the lowest flame and cover the pan with a lid and cook for about 5 minutes.

Paneer & Mixed Vegetables Pulao is ready to serve. Serve with Raita of your choice.This recipe serves 4. Enjoy. Bon appetit !!!

Paneer & Mixed Vegetables Pulao

Palak Paneer - Spinach and Cottage Cheese

2011-10-15T21:15:00.000-07:00

I'm back. I've been back for a while from my vacation. I always find it hard to get back to blogging if I take a break. I guess its a case of the Blogger's Block. I did have a very relaxing and good time in India though. Got to meet up with family and my kids had a wonderful time as well.

Today's recipe is one of my favourites. Its an easy and classic North Indian recipe.

Ingredients :

2 large bunches of Spinach (Palak) - washed and chopped
250 gms Paneer (cottage Cheese) - cubed
1 onion finely chopped
4 cloves of garlic minced
1 tomato chopped
2 green chillies chopped
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin - coriander powder
salt to taste
oil

Preparation : Blanch the chopped Spinach for about 3 minutes. Let it cool and then grind it until you get a course texture. Heat oil in pan. Add the chopped onion. Fry till golden brown. Add the minced garlic. Fry for about a minute. Add chopped tomatoes and green chillies. Fry for about 2 minutes and add the dry spices - turmeric powder, red chili powder, cumin-cilantro powder. Let it cook for about 3-4 minutes until its all well combined. Add the Spinach paste and mix well. Add the cubed Paneer. Add Salt and mix well. Add little water if required. Cover and let it cook for about 5 minutes. Palak Paneer is ready to serve with any Indian bread. I even love it with Jeera Rice- Cumin Rice. This recipe serves 4. Enjoy.

Hydrangeas Cupcakes- Vanilla Cupcakes

2011-05-20T21:48:00.000-07:00

Its been a while that I posted a recipe here. Have been a lot busy as recently started a new job. It takes a little time to get into a routine especially if you've been a full time mom for the last three years. But I'm loving it. Its GOOD busy. My younger one gets to be at his school and daycare and interact with kids his age and I get some time away from the never ending household chores.

Last weekend we all went to the Nascar Event(car Racing) at Dover Delaware. Both my kids and my husband are great fans of Nascar. At my house you will hear nothing but Nascar conversations and friday nights and weekends they will religiously follow it on TV. Though each of them follow a different driver. That day none of their drivers won, but it was an interesting race and we all had a good time.

Also I happened to bake these vanilla cupackes over the weekend and I wanted to try my hand at decorating them with hydrangeas. These are my favorite flowers. They are just so beautiful and love their colors. I particularly love the bluish purple hydrangeas. Though I could'nt quite get that color for the icing.

Ingredients :

1 1/2 cups all purpose flour
1/2 cup unsalted butter
3 eggs
2/3 cup granulated white sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp Vanilla extract
1/4 cup orange juice

Preparation :

Preheat oven to 350 degrees F (177 degress C) and line muffin cups with paper liners. I have used mini muffin cups which will yield 24 mini cupcakes.
In a bowl sieve together all purpose flour, baking powder and salt. Keep it aside.
Beat butter and sugar using an electric mixer or a hand mixer until light and fluffy. Add eggs one at a time and beat well. Add the Vanilla extract and mix it well.
Now add the flour mixture and orange juice alternately in about three additions and mix it well.
Fill the muffin cups with the batter and bake for about 17-20 minutes until a toothpick inserted into a cupcake comes out clean.
Allow to cool for about an hour and then decorate them with buttercream icing. I have used wilton tip #2D for my hydrangeas.

Recipe adapted from The joy of Baking.

2nd Blog Anniversary and Happy Mother's Day...

2011-05-07T22:24:00.000-07:00

Wishing all mothers a very happy Mother's Day. Also I'm so happy that Curry and Beyond is celebrating its 2nd anniversary.

It has been a beautiful journey and I have made such wonderful friends and learnt so much. Thanks to you , all my awesome readers for your support and encouragement. Curry and beyond would'nt be here without YOU !!!.

Princess Cake

2011-05-01T17:06:00.000-07:00

Vanilla cake with Buttercream icing.

Begin by baking two 9" cakes and one dome shaped cake. They are cooled for an hour and then the center of each cake is cut out. This will make it easy to insert the Barbie doll and the cakes will form the Barbie's elegant dress. Then apply the pink icing in between the layers and then around it. Let it be in the refrigerator for about an hour before you can pipe the icing and make the dress. A real barbie doll is then wrapped with plastic and inserted in the center of the cakes. Soon you are ready to dress up your Princess doll. You can use your imagination and and make the dress of your choice using different decorative icing tips.

Voila , your Princess Cake is ready to Party !!!

This Princess cake was baked for a friend's daughter's 5th Birthday. I'm gald I could help. It was worth the time and effort when I saw the look on her face and the joy it brought her...That was priceless!!! Also all the kids at her birthday party(including my 2 boys) were happy and excited and could'nt wait to have a slice of this cake. Must say so I was a little emotional when it was the cake cutting time..LOL.Well got a bit attached to my Princess as this was my first attempt at making this cake.

Saved a slice of this cake for You, You and You..All of my readers !!!. Enjoy.

Palak Pakodas- Spinach Fritters

2011-04-18T20:11:00.000-07:00

Palak Pakodas are an excellent choice for appetizers or hors d'oeuvres. If you are planning to have a dinner party for family and friends, these pakodas will be a favorite with your guests. Also if you are in a mood for a quick and easy snack with your tea , this is a great option. Especially on dull rainy days, hot Palak Pakodas/Spinach fritters with your hot ginger tea is sure to put you in a wonderful and cheerful mood.

Ingredients:

1 bunch Palak/Spinach finely chopped
1 1/2 cup besan / gram flour
2-3 green chillies finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp amchur powder/dry mango powder
salt to taste
water
Oil for deep frying

Preparation :

In a bowl , mix together all the ingredients listed above except Spinach and oil . Add water as needed so as to make a thick batter. Make sure that there are no lumps.
Now add the chopped Spinach/Palak and mix it well.*
Heat oil in a thick bottomed pan for deep frying the pakodas.
Scoop the pakodas batter with your hand and gently drop them into the oil or use a spoonful of batter and gently drop them in the oil. Fry on medium heat till golden brown in color.
Palak Pakodas / Spinach fritters are ready to be served with green chutney or Ketchup and a hot cup of ginger tea.
This recipe yields about 20-22 Pakodas/fritters and serves 4.

* If you find the batter is not thick enough to make pakodas, add a little besan/gram flour.

Puran Poli - Indian Flatbread with a stuffing of lentil cooked with Jaggery.

2011-04-16T19:07:00.000-07:00

I love Puran Poli and made these for Gudi Padwa. These are made for special days and mostly for festivals. Gudi Padwa is the festival of Maharashtra which is celebrated to ring in the Hindu new year.

Now in Karnataka and Andhra Pradesh this festival is called Ugadi. In Tamil Nadu, it is Puthandu and Baisakhi in Punjab. The Sindhis call it Cheti Chand and the Manipuris call it Sajibu Cheiraoba.

Also Puran Poli or Puranachi Poli is made in other states of India too and known as Holige, Obattu, Bobbatlu, Bhakshalu and Poli. Whatever name you call it , it is just divine...

I followed the recipe from one of my dear blogger friend Pavithra. Her blog Dishes from my Kitchen has such amazing recipes with detailed step by step instructions.

Her presentation and clicks are mesmerising and professional. It was a pleasure to use her recipe and I was happy as I made the Puran Poli for the very first time and everybody at home loved it. Click here to check out her blog and check the original recipe for Obattu/Puran Poli.

Ingredients :

For the Poli -Flatbread

1/2 cup All Purpose Flour
1 cup Wheat Flour
1/4 tsp salt
3 tbsp warm oil
Water as needed

For the Puran - Stuffing

1 1/2 cups Chana dal /Bengal Gram Dal
1/2 tsp turmeric
salt to taste
2 cups Jaggery
10 Cardamoms (powdered)
1 tbsp Ghee
Ghee for roasting
Some wheat flour dusting

Preparation :

1. Prepare the dough for the Poli /Flatbread. Mix together all the ingredients in a mixing bowl listed under the ingredients for the Poli except water. Add water little at a time. Knead the dough well. Add some oil , cover and keep aside for about 5 hours.

2. Prepare the Lentil Stuffing. Wash and soak Chana Dal for about 1/2 hour. Then cook it in a pressure cook with 1 cup water , turmeric and salt. Cook until fully cooked for about 3 whistles.

3. Now take the cooled dal and drain if you have any water and mash it to a fine paste using a food processor.

4. Heat ghee in a thick bottom pan or Kadhai. Add the mashed Chana dal and the jaggery. The jaggery will melt and keep cooking on medium flame till the mixture thickens. *

5. Get if off the flame and add the powdered cardamoms and keep aside. The mixture will further thicken and dry out once it cools down.

6. Now divide the dough into 10 -12 equal sized balls and likewise divide the cooled stuffing mixture into 10-12 equal sized balls.

7. Now its like making any stuffed paratha- You roll the dough ball into a small circle using a little flour for dusting. Now place the stuffing onto the circle. Close it and press gently so as to be able to roll it into a paratha/roti. Roll it gently using a little flour.

8. Now fry this Puran Poli on a heated griddle/Tawa using some ghee.

9. Cook on both sides.

10. Your Puran Poli are ready to be served. Serve warm with some ghee and a glass of milk. Its simply divine...

* I have used a different method for step#4. I added the jaggery with the chana dal paste and cooked them together. Pavithra melted the jaggery first and strained it. Then she used this with the dal paste and cooked them together.

Celebrate Baisakhi - Tamil New Year- Vishu with Semiya Payasam - Seviyan Kheer

2011-04-14T09:51:00.000-07:00

Wishing you all
Happy Baisakhi ,
Happy Vishu and
Happy Tamil New Year.

Recipe for Semiya Payasam - Seviyan kheer

Click on the above link for the recipe. We all absolutely love Semiya Payasam - Seviyan Kheer at my house. It tastes divine and absolutely easy to make. May the new year be filled with sweetness like this payasam and be prosperous to you all... Lets all enjoy the harvest festival and be thankful for the bounties of nature.

Recipe Index

2011-04-13T20:56:00.000-07:00

Breakfast

Wheat Blueberry Pancakes

Cornmeal Strawberry Pancakes

Apple Green Raisin Muffin

Morning Glory Muffin
Blueberry Muffins
Banana and Walnut Muffins(Eggless)

Rava Dosa

Bunuelos - Mini Doughnuts
Lemon Sevai
Tomato Omelette

Beverages

Blueberry Banana Smoothie

Strawberry Banana Smoothie

Strawberry Pineapple and Orange Smoothie
Carrot and Honey Milkshake

Soups
Broccoli Ka Shorba- Cream of Broccoli
Carrot and Peas Oatmeal Soup
Beetroot Soup
Irish Potato Soup

Escarole and Bean Soup

16 Bean Soup
Lettuce Soup

Appetizers - Hors d'oeuvres
Hara Bhara Kebab
Baked Potato Wedges
Escarole Pakoras-Escarole Fritters

Vegetable Delight
Aloo Shimla Mirch - Potato and Bell Pepper
Makai ki Subzi- Corn in Tomato Gravy
Kamal Kakdi aur Aloo Ki Subzi-Curried Lotus Roots with Potatoes
Aloo Baingan Ki Subzi-Potato and Eggplant in Tomato Gravy
Broccoli and Paneer Stir-fry
Gobi Manchurian-Cauliflower Manchurian
Brussels Sprouts in Tomato Gravy
Bhindi Masala-Okra Masala
Mushroom Manchurian
Lazeez Broccoli Paneer-Curried Broccoli and Cottage Cheese
Baingan Ka Bhartha-Roasted Eggplant Dip
Red Cabbage Stir-fry
Jhatpat Vegetable Masala-Vegetable Medley

Dal-Lentils and Beans
Rajma - Red kidney Beans Curry
Dal Pakhtooni
16 Bean Curry
Zayekedar Dal -Split moong and split Urad
Dal Makhani -Maa ki Dal
Kala Chana - Black Chick peas Curry
Adraki Dal
Khatti-Mithi dal - Gujarati dal
Lauki(Bottle gourd) with Moong dal
Escarole Wali Dal- Escarole and Red lentils
Dal Kabila

Spinach and Cranberry Dal

Rice- Pilaf and more...

Cranberry Ginger Pilaf
Tricolor Pilaf
Paneer Cilantro Pilaf

Mattar Paneer Pulav

Pineapple Stir-fried Rice

Pasta and Noodles
Easy Cheesy Vegetable Farfalle
Rotini Pasta with Basil and Margherita Sauce
Vegetable Hakka Noodles

From the Bread Basket
Naan
Masala Paratha
Gobi Ka Paratha-Flat Bread with Cauliflower Stuffing
Brussels Sprouts Parathas
Ajwain Paratha-Carom seeds Paratha
Ragi and Vegetable Paratha-Finger Millet Paratha

Classic Indian Desserts
Gajar Ka Halwa-Carrot Pudding
Pineapple Halwa - Pineapple Pudding
Seviyan Kheer-Semiya Payasam-Vermicelli Pudding
Sabudana Kheer-Tapioca Pudding
Moong Dal Ka Halwa
Phirni-Rice Pudding
Ney Payasam-Rice Pudding with Jaggery and Ghee
Besan Rava Ladoos-Chickpea flour and Semolina Ladoos
Besan Ladoos - Chickpea flour ladoos

Popular Indian Street Food(Mumbai)
Pav Bhaji
Vada Pav

Broccoli and Paneer Stir Fry.

2011-04-12T06:53:00.001-07:00

Broccoli and Paneer Stir Fry

This is another quick and easy recipe. I have used Paneer in this recipe but could be substituted with Tofu as well. This recipe has been in my folder for so long and decided its high time it sees the light of the blogosphere. This recipe was created just on the spur of the moment when one afternoon I really did not have much time to prepare lunch and wanted something which was quick and delicious.When I made this dish I must say I was pleasantly surprised and loved it and so did my 3 1/2 year old. It goes well with just plain rice.

Ingredients:

1 lb broccoli cut into florets
1/2 lb Paneer(Indian Cottage cheese) cubed
1 small red bell pepper/capsicum cubed
2-3 cloves of garlic minced
1 bunch spring onions (6-8) chopped *
2-3 green chillies slit
1 tbsp soy sauce
1/2 tbsp red chilli sauce
1/2 tbsp vinegar
1 tbsp cornstarch/cornflour dissolved in 1/4 cup water
salt to taste
2 tbsp oil

* Keep the greens and the whites of the spring onions separate. The whites are used in the beginning of the preparation and the greens are reserved for garnishing this dish.

Preparation:

Heat oil in a thick bottomed pan or Kadhai. Add minced garlic and the whites of the spring onions. Add paneer and stir fry on high flame for about 2 minutes.
Add the broccoli florets, red bell pepper , green chillies and stir fry on high for another 2 minutes.
Next add the soy sauce, vinegar, red chilli sauce and stir it well.
Add the cornstarch mixture and stir for about a minute. Adjust the salt. Remove from the fire.
Garnish with the greens of the spring onions kept aside.
Serve your Broccolli and Paneer Stir fry with white rice.

This recipe serves 4.

Brussels Sprouts Parathas- Brussels Sprouts Flatbread

2011-03-21T15:01:00.000-07:00

If you know me enough you will know by now that I love to try all my vegetables and especially the ones which are not really loved at my house and make parathas/flatbread. I know its disguising the veggies and one can't really tell many a times what vegetables have been incorporated in the parathas. But many a times thats the whole plan. So before my DH and kids can say no to that vegetable , it happily is converted into a paratha. The things we do for love to keep our family healthy. Alright Brussels Sprouts(look like miniature cabbages) do happen to fall in that category, my kids don't really care for it much. Since it have so many health benefits ( rich in Vitamin A, Vitamin C, folic acid, fibre), I was very keen to make parathas with them and everybody loved it.

So for those who have not tried Brussels Sprouts yet, this recipe is a must try. For those who tried and did not quite like the taste..try these yummy parathas and you'll be converted for sure into a hardcore Brussels Sprouts fan!!!.

Ingredients :

10-12 brussels Sprouts finely chopped *
3 cups wheat flour
2 green chillies finely chopped
1" piece ginger grated
2 tbsp fresh cilantro leaves chopped
1 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp amchur powder/dry mango powder (optional)
salt to taste
1 tbsp oil
water as required

* almost a pound of Brussels Sprouts.

Preparation :

Mix all the above mentioned ingredients together and knead it into a dough. Use as much water as required so as to make a paratha dough.
Now divide the dough into 18-20 equal parts/balls which will yield about 18-20 parathas.
Using some wheat flour roll each ball into a paratha(disc shape).
Cook the paratha on a hot griddle or Tava using oil. Cook on both sides.
Your Brussels Sprouts Parathas is ready to be served. Serve them with pickle, Raita or just plain yoghurt.

More Brussels Sprouts recipe- You could try my Brussels Sprouts in tomato gravy.

Pineapple Halwa - Pineapple Pudding

2011-02-25T19:28:00.000-08:00

I had heard about Pineapple Halwa but never attempted to make this at home and also had never tasted one. Gajar ka halwa/ Carrot Halwa being my favorite. But always had a desire to try making pineapple halwa. This opportunity came quickly as about half a pineapple made its presence felt everytime I opened my refrigerator. We had used half of it for making Raita and used it also in the black bean salad. But we still had some left. So I set out to make this halwa for the very 1st time and I was happy. Its delicious and just melts into your mouth. I'm sure this halwa is going to be a regular at our house.

Ingredients :

3 cups Pineapple finely chopped/grated
1/4 cup clarified butter/ghee
3/4 cup sugar *
1/2 cup whole milk
1/2 cup Milk / Mava powder

1/3 cup cashews and slivered pistachios

* You could adjust the amount of sugar in this recipe depending on the sweetness of the pineapple. I used 1/2 cup sugar first and then found out it needed 1/4 cup more.

Preparation :

Heat ghee in a thick bottomed pan / kadai. Fry the cashews and pistachios. Keep them aside. In the same pan add the grated pineapple along with its juice. Fry for about 4-5 minutes on medium heat.
Now add 1/2 cup whole milk and mix it well. Cover and let it cook on low-medium heat until all the milk is absorbed. This takes about 10-15 minutes.
Add sugar and mix it well. Add the milk / mava powder and stir well making sure it does not stick to the bottom of the pan. Add the fried nuts. Let it cook on slow flame until the halwa/pudding starts to leave the side of the pan.Turn off the flame.
Your Pineapple Halwa is ready to be served. Its best enjoyed warm or at room temperature.
This recipe serves 4.

Quinoa and Vegetable Stir Fry.

2011-02-24T21:01:00.000-08:00

For many of us who have not heard or know little about Quinoa pronounced as "Keen-wah" , this post is for you. It was only recently that I heard about this super grain and set out to find more about it. It was hard to find this in the local grocery stores. Once on a visit to my nearby Trader Joe's I found Quinoa and I'm highly impressed with the results. This is my first recipe with Quinoa and I'm sure I'm going to use it more often after reading about the tons of health benefits it provides.

Alright lets get introduced to the key player in this dish, shall we...Quinoa

Now Quinoa is most commonly considered a grain but in reality it is a seed. It is a species of goosefoot which is a grain-like crop which is grown for its edible seeds. They are no ordinary seeds as it is high in amino acids. In simpler terms high in protein and that too a complete protein, which means it has all the 9 essential amino acids. With me so far..or did I confuse you.

Alright apart from being a Protein Powerhouse, its ideal for people with celiac disease (as its gluten-free), great for vegans and people who are lactose intolerant as it provides Calcium as well.

It is a recently rediscoved ancient "grain". It was native to South America and once considered "The Gold Of The Incas" as the Incas discovered the intake of Quinoa seeds increased the stamina of their warriors.

Some of the other health benefits are:

Lowers the Risk of Type 2 Diabetes.
Provides cardiovascular health - for those concerned about atheroscherosis.
Helps prevent Migraine headaches.
Prevents heart failure.
Provides Cardiovascular benefits for postmenopausal women.
Protection against breast cancer.
Prevention of gallstones.

For more details about the health benefits Click here.

Cooked Quinoa has a fluffy, creamy , a bit crunchy texture with a nutty flavor. It is very versatile and can be easily adapted to savoury or sweet recipes and even to salads or soups.

Ingredients:

1 cup Quinoa
1 cup shredded green cabbage
1 carrot cut
1 orange bell pepper cut ito strips
1 green bell pepper cut into strips
2-3 cloves garlic minced
1 bunch green scallions chopped
1 tbsp Ching's soy sauce
1 tbsp Ching's red chilli sauce
1 tsp Ching's green chilli sauce
1 tbsp vinegar
1 tbsp oil
salt to taste

Preparation :

Quinoa can be cooked the same way as you would cook regular rice. The only thing to remember is to wash it thoroughly under running water in a fine sieve or a cheese cloth. Quinoa in its natural state does have a bitter coating called saponins ..some of it is removed while packaging some may not be. So always a good idea to wash it well.
Now cook the washed Quinoa by adding 2 cups of water in a pot.Add some salt to taste.Bring it to a boil and cover and let simmer for about 15-18 minutes until the water is all absorbed and the Quinoa is cooked. Keep this aside.

3. In a skillet, heat some oil. Add the minced garlic. Saute for a minute. Add the white portions of the scallions. Add all the chopped vegetables. Mix well. Add soy sauce, red chili sauce, green chili sauce, vinegar. Mix well. Let it cook on high heat for 2-3 minutes. Adjust the salt.

3. Next add the cooked Quinoa. Mix it well. Cook for 3-4 minutes on high heat till its well incorporated with all the veggies and the sauce. Turn off the heat. Garnish with the greens of the scallions and serve.

4. This recipe serves 2-3. This is a complete meal by itself. Its healthy and packed with nutrients which makes it a guilt free indulgence. Enjoy and stay healthy.

Mini Chocolate Chip Cupcakes

2011-02-17T18:28:00.000-08:00

These cupcakes were made for my younger son's Valentine's day party at his preschool. I really enjoyed making them and my son was very happy too. He loves nature and when I said how about I decorate them with roses he was excited. I'm a bit late with this post but I wanted to share the process of making decorative roses for your cupcakes. I hope this post helps. Maybe you could make them for your next years Valentine's day or maybe just for yourself whenever you are in a mood for them..After all who can say no to such delectable delights !!!

Ingredients:

For the cupcakes- This recipe makes 24 mini cupcakes.

1 + 1/2 cups all purpose flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
2 tsp vanilla essence
1/2 cup vegetable oil
1/2 cup milk
1 cup sugar
1/4 cup chocolate chips
2 eggs

For the decorated roses

16 oz box of Betty Crocker's Rich and Creamy white frosting
Wilton's tip #2D
food colors of your choice
Disposable pastry bag(s)

Preparation :

For the Mini Cupcakes

Preheat oven to 350 degree F (180 degree C). Line the muffin/cupcake pan with the cupcake liners.
Sieve together all purpose flour, cocoa powder, baking powder and salt and keep aside in a bowl.
Add sugar and vanilla essence and mix well.
Add milk, vegetable oil , beaten eggs and chocolate chips. Mix until all ingredients are blended.
Pour into the prepared cupcake pan and bake in the preheated oven for about 12-14 minutes until a wooden pick inserted in the center comes out clean
Allow the cupcakes to cool completely before decorating them to your liking.

For the decorated Roses

Tint the frosting with the food color of your choice. I have used Wilton's pink and yellow colors. I have decorated half the cupcakes with the yellow roses and half with pink. So I tinted half the frosting with yellow and the rest with the pink color.
First you begin by cutting off the tip of the pastry bag.( You will need to cut depending upon the decorating tip you are going to use). Then Insert the tip#2D into the pastry bag. Fill it with the frosting using a spatula upto about 3/4th of the bag and leave some room so as to be able to twist the bag and secure it.
Now hold the pastry bag between your fingers and thumb. Applying pressure squeeze the frosting and start making the roses by starting at the center of the cupcake and going around it. It might need a little practice before you make them onto the cupcakes. But I found this is the easiest way to make roses and the cupcakes look so beautiful.

Chocolate Dipped strawberries

2011-02-11T11:28:00.000-08:00

In case many of you are looking for ideas for a perfect Valentine's Day treat or gift look no further. Presenting you the classic Chocolate Dipped Strawberries. They are easy to make look amazing and taste heavenly. What more can one ask for.. Wishing everyone a Happy Valentine's Day.

Also Valentine's Day is a little extra special day for me as, this was the day I was married so it marks our wedding anniversary too. We'll be celebrating our 11th anniversary. "S" is a remarkable , loving and kind person and friend and I really can't believe its been 11 years. It still feels like yesterday. Ours was a love marriage and I was and still am a die-hard romantic thats why I wanted to get married on Valentine's day. I'm happy our love story had a happy ending.

Ingredients:

18 fresh Strawberries
1 1/2 cups chocolate chips
baking sheet lined with wax paper

I have used Nestle's toll house milk chocolate morsels/chips

Preparation :

Wash the strawberries and pat them dry. Keep the stems intact.

Melt the chocolate chips in a double boiler (one heat proof bowl contained the chocolate chips and it was placed on top of another pot with simmering hot water). Whisk gently till the chips are all melted. Turn off the heat. Now Dip each strawberry into this melted chocolate by holding onto the stem. Swirl the strawberry and let the excess chocolate drip back into the bowl. Place the Strawberry gently onto the baking sheet lined with wax paper. Repeat the same procedure with the rest of the strawberries.

Chill the strawberries in a refrigerator for about 30 minutes. You can see the chocolate coating has set well. Enjoy your Chocolate dipped strawberries and share them with your loved ones.

Pineapple and Mango Raita

2011-01-31T12:14:00.000-08:00

Our East coast has been transformed into a winter wonderland. Last week we got about 20" snow. They are calling for some more snow tomorrow. Kids are having a blast with No school days..and parents are praying for no MORE SNOW !!!. But you take what nature gives you right ..so we made the most of all the snow by making a Snowman, making snow balls, made snow angels. If you have any more suggestions, please let me know as we have more snow coming...

This raita is just a diversion from the winter blues and the likes. This refreshing Raita will surely help you look forward to Spring and maybe even Summer!!! Its a flavorful, delicious and healthy accompaniment to any meal.

Ingredients:

1 cup pineapple diced
1 cup ripe mango diced
2 carrots chopped
1 small red onion finely chopped
1" piece ginger finely chopped
1-2 green chillies chopped
1 tsp fresh cilantro leaves chopped
1 1/2 cup yohurt whisked
salt to taste
white pepper to taste
1/2 tsp chaat Masala (optional)

Preparation : Add all the ingredients in a bowl and mix it gently. Adjust the salt. Your Pineapple and Mango Raita is ready to be served. Enjoy.

Ragi and Vegetable Paratha - Millet and vegetable flatbread

2011-01-25T06:33:00.001-08:00

This is a fun and healthy combination. I know as mothers we are constantly trying to incorporate more veggies in our kids diets. This paratha has Ragi (Finger Millet) in it too which has tons of health benefits. Like being a rich source of Iron, Calcium and proteins. This paratha has become a hit with my kids as they get to choose the vegetables in it. You can make them with boiled potatoes, fenugreek leaves(methi), Collard greens and so on. Today I have used some carrots and spinach.

Ingredients:

1/2 cup Ragi Flour/Finger Millet Flour
1 cup wheat flour
1/4 cup besan /Chickpea flour
1 cup grated carrots
1 cup chopped spinach
1/4 cup yoghurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp amchoor powder/dry mango powder
1/2 tsp cumin powder
1 tsp ajwain seeds/Carom
2 tsp oil
salt to taste
1/4 cup water

Preparation :

Mix all the ingredients mentioned above and make the paratha dough.
Now divide the dough into 10 equal parts/balls which will make 10 parathas.
Roll each ball into a disc or a triangle or any desired shape (believe me I have made so many differnet shapes to make my kids eat) using some wheat flour.
Cook the paratha on a hot griddle/Tava using oil. Cook on both sides applying some oil.
Your Ragi and Vegetable parathas are ready to be served. Serve it with Raita or pickle or just plain yoghurt. They taste delicious anyway you serve.

Phirni - Rice Pudding

2011-01-08T16:32:00.000-08:00

Phirni is a North Indian dessert prepared by using just rice, milk and sugar. It has a creamy texture almost like custard. For a dessert with such minimum ingredients and easy preparation, the taste is just awesome.

For me it is special as I grew up eating Phirni. It reminds me of my childhood and brings back beautiful memories. Even now when I visit my parents(India), my dad always will remember to get some Phirni for me. Its mostly served in earthern bowls/clay pots and that imparts a beautiful earthy flavor to this Phirni.

I just needed some comforting and a little pampering for myself. So had to really make this dessert. I can say this, if you have never tried this dessert, you taste it just once and I'm sure you will be hooked forever...

Ingredients:

4 cups/1 quart/1 litre whole milk
1/4 cup rice
3/4 cup sugar
1/2 tsp cardamom powder
10 almonds slivered
10-12 pistachios chopped

Preparation :

Soak rice in about 2 cups of water for about 1 hour. Now drain the rice and grind it with as little water almost to a grainy texture.
Take a thick bottomed pan and add milk and sugar. Mix it well and bring to a boil. Now add the freshly ground rice slowly stirring continuously as you do not want any lumps to form.
Keeping it on medium flame stir until it starts to thicken. Almost takes 15-20 minutes.
Now add the cardamom powder , slivered almonds and pistachios and mix well.
Get it off the flame and pour it into the serving bowls.
Garnish with almonds and pistachios. Chill it for a while and serve. (When you chill it, Phirni will thicken a bit more). Enjoy !!!!

Divinely Decadent Pineapple Upside Down Cake

2011-01-04T10:17:00.000-08:00

Wishing all my readers a wonderful and fun filled 2011. Wishes for new beginnings, new dreams , new possibilities, new hopes, new desires and new recipes for you all to try... I'm pretty excited about this new year as well..At the onset of new year I always feel like we are each presented with a clean slate to start all over again.. I can't wait to get started.

I thought hard about the 1st recipe/post of 2011..and this divinely decadent Pineapple upside down cake came to my mind and I just baked it last night..and here is the recipe for you all to try and share the joy with your dear ones. I'm sure you are ready for a sweet start.. (I'm always ready as I do have a sweet tooth...)

Ingredients :
For the topping

1 can sliced pineapple
Maraschino cherries
1/4 cup unsalted butter
3/4 cup packed light brown sugar

For the cake batter

1 1/2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter
2 eggs separated
1 tsp vanilla extract
1/2 cup milk
1/4 tsp cream of tartar

Preparation :

Preheat oven to 350 degrees F.

Take a 9" X 2" round pan and melt 1/4 cup butter in it. ( I just place it in the oven for few minutes until the butter is melted). Now tilt the pan sideways so that the sides are well coated with butter as well. Sprinkle 3/4 cup light brown sugar over the melted butter. Now is the time to arrange the pineapple slices starting with the center and then place 6 slices around it. Then arrange the Maraschino cherries in the middle of each pineapple slice as well as the space between the slices. Its got a WOW effect when its baked and presented.

Now in the mixing bowl, beat the egg whites with 1/4 tsp cream of tartar until its light and fluffy and holds a firm peak using an electric mixer or hand mixer. Keep this aside in a different bowl. (As we'll need this mixing bowl to prepare our cake batter, in case of the electric mixer).

In a bowl , sieve together flour and baking powder and keep aside. Now in the bowl of the electric mixer cream butter and sugar until light. Beat Vanilla essence into it. Add the egg yolks one at a time and beat well after each addition. Add the flour mixture alternately with milk. Now gently fold in the beaten egg whites into the cake batter. Pour into the prepared cake pan and smoothen the top using a spatula.

Bake in the preheated oven for 45-55 minutes until the top of the cake is nice and brown as in the picture and the toothpick test comes out clean.

Let it cool for 10 minutes and then invert the pan onto a serving plate. Be Prepared to be wowed...Enjoy this delightful cake. It not only looks beautiful but tastes just heavenly as well.

Recipe adapted from Joy of Baking.

Aloo Shimla Mirch - Potato and Bell pepper Subzi and my 100th post

2010-12-31T13:32:00.001-08:00

Wishing all my readers a very happy, prosperous, healthy and peaceful NEW Year...

I'm a little excited too as this is my 100th post..I did not think I was going to survive so long..Its all due to the love and support of my readers and my dear blog pals. Thankyou...

Sharing with you all one of my favorite subzi.. Aloo Aur Shimla Mirch.

Ingredients:

2 medium potatoes peeled and cubed
2 bell peppers/Capsicum/Shimla Mirch cubed
1 small red onion finely chopped
2-3 cloves of garlic minced
1" piece of ginger grated
1 large tomato chopped
2-3 green chillies chopped finely
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin-cilantro powder
1/2 tsp cumin seeds
salt to taste
oil

Preparation : Heat oil in a pan. Add cumin seeds ,when they splutter add onion and saute till golden brown, Now add minced garlic and fry for a minute. Add the tomatoes , green chiilies and ginger. Mix well. Fry for about 2 minutes. Next add all the dry spices (tumeric powder, red chili powder, cumin-cilantro powder, salt). Mix well. Add the potatoes and about 1/4 cup water. Cook on medium heat covered for about 8-10 minutes. Keep stirring from time to time. Now when the potatoes are halfway done/cooked, add the bell pepper. Mix well. Cook covered for about 5-8 minutes. Add fresh cilantro and mix well. Your Aloo-Shimla Mirch is ready to serve. Goes well with Phulkas and Parathas.

Gobi Ka Paratha - Flat bread with Cauliflower stuffing

2010-12-30T21:01:00.000-08:00

Parathas...I just love them . There are so many variations you could have. Its a complete meal by itself. Parathas could be served for breakfast, lunch or dinner.

Ingredients :

For the paratha dough

2 1/2 cups wheat flour
1/4 tsp salt
1 tsp ajwain/carom seeds
1 cup water
1 tbsp oil

For the Stuffing

2 cups grated cauliflower/Gobi
2 green chillies finely chopped
1" piece ginger grated
1 tbsp fresh cilantro chopped
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp amchoor powder/dry mango powder
salt to taste

Preparation :

Mix all the Paratha dough ingredients mentioned above and knead the dough for the parathas. Keep it aside.
Make the stuffing by mixing all the ingredients mentioned for the stuffing.
Now divide the stuffing into 8 equal parts to make 8 parathas. Also divide the dough into 8 balls.
Now roll each ball into a disc. Place the stuffing in the center and very gently bring the edges together and seal it on top. Now roll it again into a disc about 1/4 " thick. Cook the paratha on a hot griddle/Tava using oil, butter or ghee. Cook on both sides applying oil/butter.
Your Gobi Da Paratha is ready to serve with some yoghurt and pickle.

Helpful tips :

I use the food processor to finely grate the Cauliflower. Its a great time saver.
Make sure you squeeze all the water/juice from the cauliflower or it will be hard to roll the parathas.
If you find hard to roll parathas this way you could do it the layering way. Roll one disc. Place the filling and then place another disc on top and roll it just a bit.