Food (Really) Matters...

Stuffed Sweet Peppers

2012-03-23T01:16:00.000-04:00

We had a very mild winter this year (I'm not complaining), and spring is already here. Flowers are blooming and the golden yellow daffodils are in plenty so early in the year. With the seasonal change, the markets are filled with colorful fruits and veggies, and I happened to stumble upon these colorful peppers. I wasn't quite sure what I would do with these when I bought some home. A Google search offered the usual fare of stuffed peppers but I wanted something different. A search in the pantry and fridge yielded some leftover feta cheese, olives, some salami, and herbs.

I crumbled the cheese, diced the olives and salami, and tossed in some breadcrumbs and chopped scallions and cilantro. Freshly ground black pepper and the stuffing was ready.

The peppers were stemmed, cut lengthwise and stuffed. I sprinkled little grated parmesan cheese on the peppers and drizzled a generous dose of extra virgin olive oil. Pre-heated the oven to 400 degrees and roasted the peppers until the cheese melted and the peppers were sizzling.

It was a perfect appetizer - easy and quick to assemble and serve.

Chocolate Brownies

2012-02-10T20:01:00.000-05:00

Craving a warm chocolate brownie? Just bake a batch of these chocolate goodness and your cravings will disappear. Recently a friend presented me with a book, Blissful Brownies, and I thought how appropriate, brownies are pure bliss! The fabulous book has all kinds of brownie recipes, plain old brownies, brownies for special occasions, etc., etc. This recipe was titled Sticky Chocolate Brownies.

I baked these brownies on a recent weekend, when nothing seemed inspiring, except sticky chocolate brownies.....and, were they inspiring? You bet! If you are a chocoholic, you'll love these chewy treats. They are comforting - as in comfort food.

To make these sticky brownies, I used:
3 oz. unsalted butter
3/4 cup sugar
1/2 cup dark brown sugar
4 oz. semisweet chocolate chips
1 tbsp corn syrup
2 eggs
1 tsp vanilla extract
3/4 cup all purpose flour
2 tbsp unsweetened cocoa
1/2 tsp baking powder
Confectioner’s sugar for dusting

Directions:

1.Preheat the oven to 350 degrees F. Lightly butter an 8 x 8 inch pan and line the pan with parchment paper.

2.Place the butter, sugars, chocolate and corn syrup in a saucepan and heat gently, stirring until well blended. Remove from heat and let cool.

3.Beat together eggs and vanilla, and whisk in the cooled chocolate mixture.

4.Stir together the flour, unsweetened cocoa, baking powder and fold gently into the egg and chocolate mixture.

5.Pour the batter into the pan and bake for 25-30 minutes. Cool completely, dust with confectioner’s sugar, and cut into squares (makes large 9 squares).

Chocolate-dipped Strawberries

2012-02-04T10:26:00.000-05:00

Strawberries and chocolate - a perfect combo for a quick and easy sweet treat. We had some unexpected friends over the other day who ended up spending all day with us and we talked and laughed and of course, the most important highlight of the day, we cooked a whole meal, complete with chocolate-dipped strawberries. I'll talk about the main course some other time, but these little morsels of chocolate and fruit were the best part of the meal.

I am sure no one needs a recipe for this - simply melting chocolate and dipping the strawberries in it. After it has set, melt some white chocolate and drizzle on top. Set aside again to firm up, and enjoy!

Fresh Dinner Rolls and Vegetable Soup

2012-01-01T15:51:00.000-05:00

We had a simple lunch today, soup and fresh dinner rolls (I wonder why I shouldn't call it lunch rolls since I had it for lunch). I was in a mood to bake, but nothing fancy that would keep me glued to a recipe. So, I went to my favorite recipe for rolls from the King Arthur Flour website. It is a recipe for cinnamon rolls, but instead of the cinnamon filling, I simply brushed the dough with some melted butter and italian seasoning and let it rise, then baked the rolls at 375 degrees for about 15 to 20 minutes. As soon as it was done and out of the oven, drizzled some extra virgin oil, italian seasoning and sea salt. Yummy and warm....there were only six rolls left when it was time for lunch!

The vegetable soup is literally "an everything but the kitchen sink" soup. In went one potato, one turnip, one kohlrabi, 2 medium carrots, 1 parsnip (all diced), one small leek (coarsely chopped), 1/2 cup green peas, and 1/2 cup dandelion greens (that is what I had in the refrigerator). Sauteed one finely diced veggie sausage link, added the leek and allowed to soften. Then added all the vegetables and 4 cups of vegetable stock (if you prefer, add chicken stock for extra flavor). Dumped it all in a pressure cooker, added some salt, and cooked it for 7-8 minutes..... the soup was ready. Topped with dandelion greens, freshly ground black pepper, and extra virgin olive oil.

A Refreshing Glass of Fruit Juice

2011-12-29T06:49:00.001-05:00

Doesn't this glass of juice look gorgeous? Well, can you guess what fruit juices are in here to give it the stunning color....take a guess.

OK, find out how close you are….a combination of stunning colors from a couple of apples and carrots, 3 celery sticks, 1 cup of fresh cranberries, a piece of fresh ginger….into my juicer with some ice, a few seconds later, there you have it. I sprinkle some salt and a few grinds of fresh black pepper to kick it up a notch. How can you not want to drink this beautiful concoction – healthy, good for you, and so easy to whip up in seconds.

Aniseed Braid

2011-12-27T22:14:00.000-05:00

Earlier this month I happened to lay my hands on a book that captivated me with the beautiful breads and cakes. Warm Bread and Honey Cake – Home Baking From Around The World by Gaitri-Pagrach Chandra, a food historian who is a Guyanese Hindu of Indian ancestry. Educated in North America and Europe and married into a European Jewish family, her book abounds with anecdotes and recipes from several parts of the world. If you are a home baker looking for something different and like to bake authentic recipes from other countries, this book is for you. I baked a couple of other breads and cakes, and hopefully will post them some time soon.

I followed the recipe and made no changes. The recipe can be accessed here.

I baked this bread for Christmas and it was a huge success....there were no leftover crumbs! Everyone loved the aniseeds that imparted a characteristic flavor to the braid. Here is my braid yeasting away....

And the finished braid...

I hope you bake this beautiful bread. I am sending it off to Yeastspotting @ Wild Yeast.

Quinoa Split Pea Salad

2011-12-26T15:47:00.000-05:00

Everyone seems to be talking about whole grains these days, and they are ubiquitous, found even in little grocery stores in small neighborhoods. Quinoa, kasha, bulghur wheat, wheat berries, farro, and the list goes on. I use most of these grains in various recipes, ranging from soups to salads to pilafs, and even baked into breads when I am in the mood. This simple salad was the result of leftover cooked quinoa that was used for quinoa pilaf.

Quinoa and split peas make a wonderful combination, chewy quinoa and the soft peas tossed with sauteed onions, garlic, cilantro, and jalapeno. I used half a cup of cooked quinoa, half a cup of cooked split peas, a little diced onion, a clove of garlic - minced, and a few sprigs of fresh cilantro. A pinch of turmeric gives the salad a vibrant yellowish tinge. A pinch of salt, freshly squeezed lemon juice and a sprinkle of olive oil round off the salad. Serve warm or at room temperature. The leftover salad made for an excellent sumptuous lunch the next day.

No Bake Peanut Butter Chocolate Bars for Christmas

2011-12-26T15:27:00.001-05:00

I do not know what to call my latest creation, so I call it Peanut Butter Chocolate Bars, assuming the reader knows at least two of the ingredients. Last year I made some graham cracker desserts and thanks to my photography skills, the pictures were so terrible, I'm sure no one ever attempted to make them. However, this year, I am a year older and wiser and I think these bars look pretty tempting, or will at least tempt little kids.

The easy no-bake bars are perfect for a quick sweet bite, easy, and healthy with the oats and peanut butter.
I crushed vanilla wafers (2 cups), added 1 cup quick cooking oats, 1-1/2 cup confectioner's sugar, 8 tbsp. melted butter, 1 cup smooth peanut butter and mixed it well. Lined a 9 x 13 inch baking pan with parchment paper and pressed down the oats mixture firmly. Refrigerated for 30 minutes. Meanwhile, melted 8 oz. semisweet chocolate chips and poured over the oats layer. Sprinkled some colored nonpareils (Christmas mix), and allowed to set for another 30 minutes in the refrigerator. Lift the parchment paper and cut the oats-chocolate into squares. The peanutty chocolatey combo is fabulous (even if I say so!).

Pan-seared Brussels Sprouts

2011-11-23T02:34:00.000-05:00

These tiny beautiful brussels sprouts pack a ton of nutrition as do other members of the Brassicaceae family, like broccoli, cauliflower, cabbage, and kale. Not everyone likes brussels sprouts because they can become mushy and taste bland if overcooked. The trick to cooking brussels sprouts is to brown them or caramelize them to bring out a hint of sweetness, which masks the characteristic odor of the sprout. I was not a fan of the brussels sprouts until recently when I started cooking it myself. I discovered that a generous amount of oil and patience can bring out the flavor and goodness while giving us all the nutrition.

I’m sure no one needs another recipe for brussels sprouts – they’ve been roasted, fried, stir-fried, baked, and even ended up in curries. But, I didn’t know that enthusiastic bakers had made Brussels Sprouts Cakes……here. If carrots can be baked into cakes, why not brussels sprouts I guess. Folks either love the sprouts or hate the sprouts, and I hated them too. Now that I have found a simple way to cook the sprouts, I find them delicious when roasted or pan-seared. I don’t know about baking cakes with the sprouts, however, if I do get so adventurous, I’ll post some pictures and let you know how it tasted.

I made these pan-seared brussels sprouts for dinner tonight and they were incredibly delicious and almost crunchy. I first trimmed the sprouts and cut them in half. Then, blanched the sprouts in salted boiling water for about 4-5 minutes and drained the water. While the sprouts were simmering away, I sliced some onions and began caramelizing them in a tablespoon of oil. When the onions were golden brown, I added the blanched brussels sprouts and continued to cook on medium heat until the sprouts were well seared, brown, and almost crunchy. In went some red pepper flakes, stirred it all around until well mixed. It needed a pinch more salt, and that’s it. I know this is how I like my brussels sprouts, I hope you do like it too.

Colorful Peppers Make A Simple Tasty Dinner

2011-11-01T21:00:00.000-04:00

Colorful bell peppers are seen in plenty at the markets during Fall - of course, they are seen in supermarkets all year around when they are expensive and not as flavorful as they are now in the peak season. Bell peppers are commonly used in stews, soups, casseroles, and stuffed with ground meat, rice, beans, corn, etc. etc, Stuffed peppers are very common and make a wholesome one-pack meal, and leftovers are delicious too. Peppers and potatoes make a perfect combination (that recipe is for another day).

We use a lot of peppers in our cooking, not only the bell peppers, but also thai bird chillies, jalapenos, red pepper flakes, dried chillies, and the list goes on. Mexican peppers also find their way into stews and curries. Peppers are packed with vitamin C and capsaicin, which is known to reduce inflammation and improve circulation. Pickled chillies are delicious, isn't it?

In the basket above, the small green chillies and habaneros are from our little garden that I picked this past weekend before the snowstorm arrived....yes, snow in October!

I had a few bell peppers, one red, one yellow and one orange...was wondering whether to roast them or make a simple salad, but decided to make a quick saute that was ideal to eat with rotis. I sauted some colored bell peppers with onions, garlic, ginger, and added a little frozen spinach for a quick dinner tonight. A few hard-boiled eggs were cut up and dressed with a pinch of salt and some freshly ground black pepper. Heated up flatbreads (rotis) and dinner was ready. There is no real recipe or measurements to what I dished up tonight. I used half cup thinly sliced onions, 1 clove garlic, a piece of ginger, one tomato, and some peppers.....that's about it. When it was all softening up in olive oil, I added a handful of frozen spinach, some salt and a little water. Simmered it for a few minutes, garnished with some chopped cilantro....and scooped it up with a roti...delish!

Pumpkin Curry with Healthy Greens

2011-10-17T17:02:00.002-04:00

With the arrival of Fall, pumpkins and squashes of all sizes, colors, and shapes fill the farmers' markets, supermarkets, and farmstands. Pumpkins have begun to adorn homes and all accessories seem to go with the theme of Halloween, Thanksgiving, and the warmth of the season. Nothing like a delicious piece of pumpkin pie or a slice of warm pumpkin bread straight out of the oven. How about a pumpkin curry to shake things up a little bit - with the warmth of cumin, coriander, chillies, and turmeric. A handful of sturdy greens like chicory or dandelion will complete the picture - a pretty one too. Although the ingredient list is long, it takes only about 20 minutes to get this curry together. I had this pumpkin curry with basmati rice and some plain yogurt for lunch. Since I'm home these days, it is easy to dish up a quick lunch with seasonal and local produce. This curry is good with flatbreads too. It can easily be modified to a soup with the addition of some beans and broth.

Ingredients I used for the curry:
2 cups pumpkin, cubed and boiled
1 cup chicory, finely shredded (use your favorite greens)
2 tbsp diced onion
2 tbsp diced tomato
1 clove garlic. minced
A small piece of ginger, minced
1/4 tsp coriander powder
1/4 tsp cumin powder
1/8 tsp chilli powder
1/8 tsp turmeric
1/8 tsp black mustard seeds
A pinch of salt
1/2 cup water
2 tbsp olive oil, divided

Just follow these steps:

Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender.
Add the spices (coriander, cumin, chilli and turmeric) and stir well. Allow to cook for a minute.
Add the chicory and stir until the chicory begins to wilt.
Add the diced pumpkin and water. Add salt to taste and cover.
Cook for about 10 minutes until well combined.
Heat 1 tbsp oil in a pan and add mustard seeds. When seeds pop, add to the curry and stir.
Variation: You can substitute coconut milk instead of water for a creamier curry.

Bulgur Wheat Salad with Caramelized Pears and Sweet Potatoes

2011-10-13T16:22:00.002-04:00

I am not sure why sweet potatoes are considered a Fall favorite. They are my all-year-round favorite potato, anyway, what's not to love about them. The gorgeous orange color, loads of beta carotene and fiber, and so forgiving. It is adaptable in stews, soups, salads, roasted, baked, broiled, and boiled into delicious desserts, salads, and anything you like. I love pears and sweet potatoes and was thinking of a way to combine them into one delicious meal. Cannot cook anything elaborate and so decided to go with bulgur wheat. Soaked a handful of bulgur, browned up some diced pears and sweet potatoes with a bit of chilli, mixed it all up and sprinkled lemon juice and cilantro....and a delicious, beautiful, and absolutely healthy meal was born.

Ingredients I used:
1 medium sweet potato, peeled, and cut into chunks
1 pear, peeled and diced into small cubes
1/2 cup bulgur wheat
1 cup hot water
1 small chilli, finely minced (optional)
1 tbsp fresh lemon juice
1 tbsp chopped cilantro
1/2 tbsp butter
Salt to taste

A few simple steps and you are done:

Soak the bulgur wheat in one cup hot water, close the pan, and set aside.
Boil the sweet potato chunks and dice it.
Heat a medium skillet and add butter, diced pears, and sweet potato. Add minced chilli and salt.
Continue cooking until the pears and sweet potatoes begin to caramelize and look yummy....
Remove from heat and set aside.
Uncover the bulgur wheat and fluff with a fork. Add a pinch of salt and mix well.
Toss the caramelized goodness into the bulgur and toss gently - do not mash up the lovely brown diced pears.
Sprinkle with lemon juice and chopped cilantro. Enjoy warm or at room temperature.

Creamy Rice Pudding - two ways

2011-10-13T14:06:00.001-04:00

Here I am, recuperating from surgery, being cared for by my husband, who is making sure I eat well and get rest. But, you know, most men cook main meals well, but when it comes to desserts, some men cannot score an A+ in that category. Well, the chef here falls into that category, who loves his desserts but cannot make them. So, what do I do when I cannot get what I want? I've no choice but try to make it myself. You cannot tie down a foodie....who knew.

I'll post the recipes later, but for now here is the rice pudding with two different toppings. The first one has slivers of crystallized ginger, and the other caramelized pears.....yes, I managed to caramelize pears!

Quesadillas with Apples, Cheese, and Carmelized Onions

2011-10-12T20:01:00.000-04:00

Caramelized apples and onions are a perfect combination, especially when ooey-gooey cheese jumps into the mix and a browned crusty tortilla holds the cheesy mixture. This is a perfect quick snack, adaptable depending on your favorite cheese, or what you have in your refrigerator when the craving strikes. I put this together in a few minutes for a quick snack. I always stock pepper jack cheese at home, definitely one of my favorite cheeses, although brie is my favorite. I like to brown my quesadillas until toasty and crispy, simply love the crunchy tortilla before being hit with an explosion of flavors, sweet, tart, spicy, cheesy.......it cannot be easier if you have the few ingredients at home.

Ingredients for the quick snack:
1 medium apple, peeled, cored, and thinly sliced
1 medium onion, thinly sliced
1/2 cup grated pepper jack cheese
A pinch of salt
2 medium sized tortillas (whole wheat)
1 tsp olive oil

A few quick steps before you can dig into the quesadilla:

Heat olive oil in a small skillet and brown apples and onions until carmelized. Set aside.
Warm a griddle and warm a tortilla until browned.
Spread the apple-onion mixture on the tortilla and top with grated cheese.
Place the other tortilla on the apple-onion mixture and continue to heat until the cheese begins to melt.
Carefully flip over the tortillas and brown the other side.
When browned to your perfection, slide onto a cutting board.
If you can wait until the quesadilla slightly cools, that would be great. If not, cut into wedges and enjoy!!

Cabbage with Edamame and Green Peas

2011-10-07T11:52:00.002-04:00

This is a quick go-to recipe that is not only easy to prepare, but beautiful too with its different hues of green. It is healthy and kids love this pretty dish too. It tempts you to dig your fork in even if you are not a fan of cabbage, in which case you can use your favorite greens instead of cabbage. You could also use napa cabbage or savoy cabbage. If you do not have edamame (fresh soy beans) or green peas, you can prepare the dish without it. I think using red cabbage will also be ideal. I use fresh cilantro, but feel free to use your favorite herb.

Ingredients:
1 lb. cabbage, finely shredded
1 cup frozen edamame
1 cup frozen green peas
1 medium onion, thinly sliced
2 cloves garlic, minced
1 small jalapeno, finely diced (optional) or 1/4 tsp red pepper flakes
1/4 tsp cumin seeds
2 tbsp olive oil
1/4 cup water or vegetable broth
Salt to taste
1 tbsp. fresh lemon juice
1 tbsp. fresh herb (your favorite herb)

Method:

Heat olive oil in a medium skillet and add cumin seeds. When cumin seeds are toasted, add sliced onions and minced garlic and cook to medium brown.
Add jalapeno or red pepper flakes and stir.
Add frozen edamame and green peas and cook for a minute.
Add cabbage, salt, and water or broth. Cover and cook on low heat for 10 minutes or until cabbage is tender.
Garnish with any herbs of your choice and sprinkle lemon juice.
Serve warm or at room temperature.

Beets - juicing and baking

2011-03-12T18:07:00.004-05:00

When life gives you beets……

When it comes to beets, people have a love-hate relationship with the vibrant root vegetable...they either love them or hate them. Those who love them will find every possible way to eat them, drink them, or whatever in between. The beet haters will look the other way when they see beets in any of the dishes. I love beets, any color, shape, or size. You find the regular red beet in the markets all year long, and in some larger supermarkets, you find golden beets very often too. I frequently stop by the friendly grocery store on my way home from work. Last week as I stopped to buy some spinach, I saw these huge bunches of beets for only a dollar. How could I resist picking up some of the fresh beets? I had no idea what I would do with so much beet, but thought beets are not easily perishable and so I could use them over several days.

Well, I made a stir fry with curry powder, and it was delicious to eat with rotis (no pictures, because I couldn’t wait to eat it!). I made carrot and beet juice and enjoyed every sip of it. The next day I juiced some beets and carrots again but added one apple, and this was absolutely refreshing and sweet.

As I was cleaning the juicer, I picked up the pulp that had collected from the carrot, beets, and apple to trash it, but couldn’t bring myself to throw away this beautiful colored pulp. I saved it in a container and kept it in the fridge. I then searched for recipes using beet pulp. Google came up with several bread and related recipes. I tweaked some of the bread recipes, and came up with my own recipe finally. What you see below is the beautiful bread….the color is absolutely stunning. I added some cheese for flavor and toasted pumpkin seeds for crunch. The bread is dense and did not rise too much, but tasted delicious. I cut it into thick slices and had it for breakfast the next day. It tasted delicious as a snack with the tanginess of the cheese and the occasional crunch of a toasty pumpkin seed. It was sitting pretty on the kitchen counter in all its colored glory...and then it was all gone before too long. I hope to bake it again... when life gives me beets….

Beet Bread with Carrots and Apple

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
A pinch of salt
2 eggs
1 cup brown sugar
½ cup grated cheddar cheese
¼ cup toasted pumpkin seeds
¾ cup canola oil
2 cups of pulp (I used beets, carrots, and an apple)

Method:
Heat the oven to 375 degrees.
Combine the two flours, baking powder, and salt well. Set aside.
In another bowl, add 2 eggs, oil, and brown sugar and mix until well combined. Fold in the pulp of beets, carrots, and apple), cheese, and pumpkin seeds. Gently blend the wet ingredients into the dry ingredients. Do not over-mix.
Turn the batter into a loaf pan (9x5 inch) and bake in a preheated oven for about an hour until done. Remove and cool completely before slicing.

Graham Cracker Dessert for Christmas

2010-12-26T17:12:00.005-05:00

I really didn't have any time to bake cookies this Christmas, and yet wanted some festive-looking treat to fill up some gift bags and goody bags for kids. I was browsing for some easy no-bake cookie recipes when I chanced upon Saltine cracker treats. Hmmm....then thought why not use graham crackers instead so that kids and adults both can enjoy it. I wanted to tweak the recipe further and decided to use some peanut butter with the butter. I knew I must have a box of graham crackers stashed away in the pantry and chocolate chips and butter are always at hand - aren't they among staple items to have in a pantry? I also decided to chop some toffee into bits and add on top with the sprinkles.

Luckily, I found an unopened box of graham crackers, chocolate chips, a handful of butterscotch chips, and red, green, and white colored sprinkles. So, I set to work and in a couple of hours had a whole tray of goodies that were crunchy, sweet, and pretty too! The peanut butter and butterscotch chips give a whole different taste to the treats. It doesn't get better than that.

Baking time is only 7-10 minutes and you must watch carefully so as not to burn the candy. Keep the chips and sprinkles ready to go.

Ingredients:
One box of graham crackers
1 cup granulated sugar
1 stick butter
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
A handful of butterscotch chips
1/2 cup sprinkles
1/2 cup toffee bits (optional)

Method:
Heat the oven to 375 degrees F.
Line a sheet pan with aluminum foil.
Arrange the graham crackers in a single layer on the foil.
Melt butter, peanut butter, and sugar until it comes to a boil.
Pour over the graham cracker base and spread uniformly with an offset spatula.
Bake for 7-10 minutes and remove carefully.
Sprinkle all the chocolate and butterscotch chips over the baked crust and leave for a minute.
As soon as the chocolate begins to melt, spread in a layer covering all the crackers.
When it begins to set, scatter the toffee bits and sprinkles all over the surface and press lightly.
Set the tray in the refrigerator for an hour to firm up the chocolate.
Remove and break into bits.
Enjoy!!

Rose Cookies

2010-12-26T16:09:00.004-05:00

Christmas is baking time in most homes and seasonal favorites are baked and stacked in containers, packed in dainty little bags and tied up with tinsel to give a friend or neighbor. In India, it is also time for some sweets and savories that are traditionally made for Christmas. One of these all-time favorites are Rose cookies or Achappams, as they are called in the southern Indian state of Kerala. It may have gotten its name because it resembles a flower. In Malayalam (the native language of Kerala), 'achu' means mold and 'appam' is any fried sweet, and because the flower-shaped mold gives it the shape - it is called Achappam. They are delicious - very light and crunchy, mildly sweet, although families make achappams according to their preferred taste. Some use coconut milk while others use regular milk and yet others use sugar syrup instead of plain granulated sugar. Rice flour is commonly used, and sometimes rice flour is mixed with all purpose flour to make the batter. Achappams adorn tables laden with other delicacies and everyone enjoys them.

Back home in India, it is a teatime snack and often given to school kids when they return from school as a snack or simply enjoyed at any time. I made them occasionally and my family enjoyed it. After moving to the US, I seem to have made Achappam an annual affair at Christmas, and decided not to break my tradition this year.

December 24th was a holiday and so I spent the day making some goodies. I made some achappams and graham cracker treats (the next post). Making achappams is a tedious job because you can make only one or two at a time, but they fry up very quickly and it takes only a few seconds to ruin them if you burn them. So, you cannot leave the stove at all....so, are you ready for some achappams? The mold must be very hot so that the batter will stick to it and help form the shape of the flower. As it fries it drops into the oil and is ready in a few seconds. Here is a picture of the flower-shaped mold.

Ingredients
Rice powder - 1 ½ cups
All Purpose Flour- ½ cup
Sugar - ½ cup
Coconut Milk - 1 ¼ cup
Eggs - 2
Sesame seeds - 2 tsp
Salt - ¼
Oil for deep frying

Method
Beat the eggs, and add sugar and coconut milk. Mix until the sugar dissolves. Mix in the other ingredients to make a thick batter. Heat the oil and dip the mold in it. The mold should be very hot . When the mold is hot, dip 3/4th of the mold in the batter and then dip the mold into hot oil. After a few seconds slightly shake the mold so that the Achappams separates from the mold. If you shake too vigorously the Achappams may break or they may not hold their shape.

Fry both sides on medium heat until light golden brown. Remove from oil and drain on paper towel. Continue in the same way with the remaining batter. Store in airtight container. Enjoy it with a cup of tea.

Rosemary and Olive Focaccia

2010-09-12T17:11:00.009-04:00

My passion for baking has taken a hiatus this summer with the temperatures soaring and not the best time to heat up the kitchen. But today, NYC is cool and cloudy, and although the forecasters were expecting rain, we have had a drizzle for the most part. I am not complaining that the temperature is only 68 degrees, because that gives me an excuse to turn on the oven.

Last week we were at Arthur Avenue in the Bronx, that is the Little Italy of Bronx, and you can get fabulous italian food and groceries in the neighborhood. I picked up a rosemary and olive focaccia and couldn't stop nibbling. I knew I had to bake this as soon as I could. Today seemed just the perfect day with the sun hidden all day. And, so I set about proofing the yeast, doubling the dough and as I type this, I am nibbling away on a warm salt-crusted focaccia....heaven in one bite. Who needs soup and salad, I could just eat this for supper. I have yet to try a variation with toppings, but for now, here is what I used after browsing and mixing and matching focaccia recipes.

Ingredients:
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:
2 tablespoons olive oil
2 garlic cloves, minced
10 Kalamata olives, pitted and sliced
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

Directions:
In a bowl, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Slowly add the flour to the bowl and mix with yeast mixture. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. A stand mixer is of great help, since I do not own one, I mixed it all the old-fashioned way - good exercise for the arms :)

Turn the dough out onto the counter or work surface and fold over a few times. Form the dough into a big ball and place in an oiled bowl, turning to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 30-45 minutes.

Coat a sheet pan with a little olive oil and corn meal. After the dough is doubled in volume, turn it out onto the counter. Roll the dough and stretch it out to an oblong shape about 1/2-inch thick. Gently lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat oven to 400 degrees F. Uncover the dough and dimple all over with your fingertips. Brush the surface with olive oil and then add garlic, olives, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes. Cool and serve warm or as needed.

This is a favorite in our house and tastes divine when still warm. This is my first post to Yeastspotting....with more posts to follow in the coming months.

Our cat TS Eliot

2010-09-12T16:32:00.002-04:00

I thought it is time I returned to my blog after several months of absentia. I traveled to India, stopping at Singapore, and as always, it was great to be home. I returned to a full schedule at work and soon after that our dear old cat was sick. Three years ago he nearly died from heart failure, but the best animal hospital in NY city saved him and to have him back with us was worth every penny we spent on him back then.

Boogie, as we often called him, was a handsome cat. Wasn't he cute? He was the friendliest cat you'd ever meet. He was comfortable with strangers and friends alike. Everyone who visited us, always had to stop by to say Hi TS....and he loved the attention he got. He was unique too. He hated cat toys - perhaps he thought only kittens played with toys! He ate fresh greens everyday, and loved crumbs of pound cake and Kraft cheese (which he rarely got). He loved to chew on ornamental grass growing in the garden.

Our cat, TS Eliot, was my buddy, following me all over the house. He always greeted us when we returned home until a few months ago. He had slowed down considerably and age had caught up with him. But this time, we knew that he was not going to be around for too long. All our efforts to give him the best care did not save him and he died on July 6, 2010. We were fortunate that we were both with him when he slipped away finally.

It is been two months since TS died and even now I sometimes feel he will creep up behind me, or follow me to the kitchen for handouts. All his favorite places, indoors and outdoors, seem so different without him. His favorite chair is still in its place. His food and water bowls have disappeared, but in the backyard, his favorite spot under the little bench looks forlorn without him. TS cannot be replaced, but we will surely bring home another cat to keep us company who will get spoiled all over again.

Salmon with cumin and capers

2010-03-19T22:49:00.005-04:00

Occasionally I come home to a fragrant meal and I know that dinner must be special on such nights as my husband was home and decided to cook dinner for us. He was busy in the kitchen when I got back from work this evening....he was marinating a salmon fillet and I found some interesting spices on the counter - cumin, capers, chilli powder - I had never thought of that combo before and wondered why couldn't I be more imaginative. I have to admit that he is creative (I know he'll read this post and brag about his cooking!). Well, an hour later the salmon fillet was in the oven and the aroma was making me ravenous, and I couldn't wait to sit down to dinner. I got a simple green salad ready, and knew that I had a blog post for tonight.

We are big on spices - bold and earthy. Both of us love chillies, and at any given time you will find our fridge stocked with fresh green chillies (the thin green ones from the Indian grocery stores). Jalapeno peppers are not so popular in our kitchen but chilli powder - extra hot - is in stock always and used liberally in our curries and stews. Dried red chillies be they Mexican or Indian are part of our spice mixtures too. Coming back to the salmon, the cumin and capers were spices from two different worlds but found a common ground when mixed with the fresh garlic, chilli powder, salt and olive oil.

What can I say - the salmon was simply out of this world and a winner- done to perfection and flaked easily with a fork. The spices had blended so well and formed a delicate crust around the salmon. This was something I could never have imagined - yes, we need to imagine the food we eat to dream up recipes and variations to recipes, isn't it? And, if you are planning up this salmon recipe, here is what you need:

One large or two medium salmon fillets
3-4 crushed garlic cloves
1 tsp chilli powder
1tsp roasted cumin seeds
1 tsp capers
1/4 tsp sea salt
3 tbsp olive oil

Heat the oven to 350 degrees. Mix the garlic, chilli powder, roasted cumin seeds, capers, salt, and olive oil to form a paste. Smear the paste liberally on the salmon and refrigerate for 30 minutes to an hour (depending on your patience!). Place on a baking tray and bake for 25-30 minutes until the salmon flakes easily with a fork. Remove and set aside for 15 minutes. Serve warm with a salad or vegetable stir fry.

Storm Fury

2010-03-19T22:25:00.003-04:00

The rainstorm last weekend took a toll on the Northeast with several thousand homes losing power. It is a week since the storm and slowly power has been restored in most places. We were lucky to have power but lost cable, which meant no internet, TV, or phone. And, that was a problem for me as I couldn't blog!My neighborhood was in the path of the storm as you can tell from these pictures.....and fortunately there was no one in the ambulance at the time the tree decided to find a new resting place!

Stuffed okra (stuffed ladyfingers, bharwa bhindi)

2010-03-08T22:41:00.003-05:00

Okra is one of my favorite veggies and I end up cooking okra very often. Since there is an ongoing request for new flavors and variety, I make okra sambar, poriyal, pachadi, etc. For the non-Indians reading this post, these are all typical South Indian preparations. In North India, okra fry is very common, as is stuffed okra. I make dal and bhindi with rotis and rice very often. Today I had tender okra and decided to stuff them with spices. It is a time-consuming chore, but definitely worth the effort. Cleaning and slitting the okra takes time, then you have to have your spice mix ready to begin stuffing and when all the okra are stuffed, frying begins.

There are regional variations to stuffed okras and several recipes are available on the web. I have developed my own spice combination for the filling.

To prepare stuffed okara, you need:
1 lb. okra, prepped and slit vertically
Oil for frying

Masala stuffing:
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp amchur powder (dried mango powder)
1/2 tsp fennel powder
1/2 tsp salt

Mix the spices for the masala stuffing and keep aside. Stuff the masala into the slit okras and arrange in a skillet. Drizzle oil over the okra and pan fry until brown and the okras are no longer slimy. Stir the okra gently to brown all sides. We enjoy these okras with rice, roti and dal. Today it was channa masala (garbanzo curry) and stuffed okra.

Cheese with cranberries

2010-02-28T20:35:00.002-05:00

I love cheese, but not every kind of cheese out there. My problem is well addressed by my neighborhood gourmet food store where several samples are place out for customers like me who are very picky about their cheese. I love to sample some of the interesting cheeses at the neighborhood gourmet store and then buy a different new cheese each time I visit the store and that way I know what to buy when I am in a rush and have no time to savor various cheeses and decide. Creamy brie cheese is my all-time favorite although I try to experiment with new cheeses, and yesterday I saw this beautiful cheese - cheese with cranberries! I tasted the sample and loved the complexity of flavors of the cheese melding with the cranberries. You can actually get little bursts of the berries and it is very innovative. The cheese is flaky, crumbly and moist made with cows milk and comes from Upper Wensleydale in England. My husband didn't much like the sweetness (he is not fond of desserts either), and you know what that means, I get to savor all the cranberry cheesy goodness!

Eggs never tasted so good....

2010-02-27T17:07:00.002-05:00

In my earlier post, I showed you the snowicane pictures. And, did I have to shovel and shovel to get the inches of wet heavy snow off our steps and sidewalk. After all that snow shoveling with the wind blowing half of it back into my face and eyes, I am ravenous and famished and ready to eat a pig which obviously is not waiting for me in the dining room :), and so what do I eat in a jiffy. The eternal standby- Eggs. I don't think there is a recipe for this instant 2-minute dish. If there was, it would go something like this...

Heat a skillet, add a few drops of oil, and crack an egg into the skillet. Sprinkle salt and freshly ground black pepper, lots of it. Swirl, scramble, whatever suits you, and tear in some baby spinach. Give it all a good mix and pile onto a toasted roll.....serve warm. And, believe me, plain ol' eggs have never tasted so good.