Foodie Mom Cooks

Quinoa and Oats Kozhukattai

noreply@blogger.com (FoodieMomCooks) — Fri, 29 Aug 2014 09:41:00 +0000

India is the land of perennial festivals,each house holds a calendar inviting celebration every month.Every religion has its own customary gala but the whole nation enjoys the practice.We do stand up on Unity in diversity especially when the fete glitters with the word"FOOD"Honestly the spirit of any festivity remains the same,the deep roots and culture follows you leaving imprints in the path travelled.

Pic:freeclipart

Being away from India, I do miss witnessing the hustles and buzzes of festive period but thanks to friends and of course the Facebook wall which is the vital evidence and reminder of ongoing merry time.My wall is filled with illustrations of Ganesha;the popular elephant head idol with unique symbolisms.Every year as Ganesh chathurthi rolls;the sweet aroma of jaggery and coconut hits you and the craving never ends until you grab the bite of sweet and succulent dumplings called kozhukattai aka modak.Again the name varies according to the region but all relate prosperity to One's belly.
The origin of this sweet dumpling believed to be from Maharastra naming them Modak.Extending its branches and adapting the various moulds according to the province just like the names of Ganesha it holds a book of glossary.The traditional recipe is a steamed sweet dumpling made of rice flour filled with jaggery and coconut.Further they made it with wheat flour either steamed or fried.You can check my post on sweet kozhukattai.The filling components trended and kept changing its face and they continue getting a makeover as the age grows.Well the makeover I'm planning is just right to my pantry filling.Granny's kozhukattai recipe tweaked with my favourite Quinoa and Oats.

Let me make it clear,this is not a low fat recipe;just a twist to traditional recipe with high fibre and low glycemic grains.It worked absolutely great satisfying my sweet palate.Handling dumplings would be nightmare for the first timers but all you need is patience,right ratio and texture of the flour.

For Kozhukattai we use parboiled rice which is soaked,drained,dried and powdered to fine texture.Alternately you can buy readymade idiyappam powder which are equally good;just make sure it is free of salt or reduce the salt in the recipe.

I used Quinoa and Oats here enriched with some chia seeds.Make sure the Quinoa is washed well before cooking to avoid any bitterness in the recipe.I prefer steel cut or rolled oats than instant ones,the former take long time to cook so used rolled oats in this recipe;You can opt for instant too.Similarly you can replace flaxseed or meal instead of chia seeds.The jaggery proportion is right sweetness thereby I added shredded unsweetened coconut,if you want to use fresh coconut make sure to reduce the jaggery and cook until the moisture from coconut is fully faded.

Quinoa and Oats Kozhukattai

Prep Time: 20 mins Cook Time:20-30 minutes Yield:6-10 kozhukattai

INGREDIENTS:
For Kozhukattai Dough:

1 cup Fine rice flour or Idiyappam Flour
1 tsp gingelly/sesame oil
¼ tsp salt

water as needed

For Filling:

1 cup cooked Quinoa

½ cup Rolled Oats

¼ cup shredded unsweetened coconut

½ cup Jaggery,grated

1tbsp chia seeds(Or flax seed meal)

½ tsp cardamom powder

METHOD:
Prepare Filling:
Dry roast the rolled oats for a minute in a pan.Remove from heat,let it cool and grind into a coarse(not fine) powder in food processor.Keep aside.

In a small saucepan mix grated jaggery with water(enough to immerse jaggery) and bring to boil until jaggery is completely dissolved.Strain the syrup to remove any impurities.
Note:Alternately buy Organic jaggery with less impurities.

Heat a skillet and add the jaggery syrup bringing it to boil,add the cooked quinoa,oats and cardamom.
Stir the mixture for a minute.Add the coconut and chia seeds.Keep stirring until the mixture thickens forming sticky consistency and leaving the edges of the skillet.

Remove from heat and keep aside.

Prepare Dough:

In a mixing bowl sieve flour with pinch of salt and keep aside.(You can use fine rice flour but idiyappam flour is easy to handle.While buying readymade flour keep a note on salt level)

In a small saucepan,bring water to boil with salt and a tsp of gingelly or sesame oil.

Add the boiling water to the flour and mix well with wooden spatula,it will turn into lumps,keep stirring until it comes together.Cover with a damp cloth and keep aside to turn warm(Warm enough to handle the dough)

Once warm,knead the dough until smooth.Divide the dough and make equal sized balls.Keep covered with damp cloth to prevent dryness.

(For a smooth covering;apply sesame oil to hands while handling the dough)

Prepare Kozhukattai:
Shaping Kozhukattai:Either semicircle or the tear drop.
With oil coated palms,roll the dough and press flat to circle shape(Or make a cup by pressing from the edges to centre of the dough deep enough to hold the filling)

Spoon the filing to circle and press seal the edges by folding the circle to form semi circle.You can pinch the seal edges,resembling frilled seam.
Prepare rest of the kozhukattai and steam them in steamer or idli cooker for 5-7 minutes;until they turn translucent and soft.
Serve Hot.

Its the food festive season and Lord Ganesha is on leave but we do need to hit the gym.How about 1 kozhukatai=10 sit ups?Cheers!

Spicy Baked Eggs

noreply@blogger.com (FoodieMomCooks) — Thu, 28 Aug 2014 03:57:00 +0000

Do you know there's a huge difference between 6:00 and 6:05?Only happens to exists in the mornings.Its an awesome feeling when you get into bed after a long day,fall right to sleep and peace covers all night suddenly interrupted by a nightmare which keeps snoozing at the side table.

Pic:Picgifs

My alarm is seriously running a possessive psychological issue;it hates my relationship with bed.These are the days when my favourite song "Just give me a reason"by Pink which happens to be my alarm tune turns into torment of the hour.Am usually a morning person but tiredness and rainy days are genuine excuses to keep you cozy under the blanket.Dont you agree?

The aroma of fresh brewing coffee and eggs are the eternal smell of hope in the morning.
Our mornings are incomplete without eggs and when they are baked I would say thats a breakfast which is worthy to get up from the bed.
Simple baked eggs with added spice in basket of vegetables....ahoy!

You can add any vegetables of your choice,endow it with extra cheese and cream if you want it creamy,replace the oil with butter,accord it with seasonings which favours you.The choices are endless with baked eggs.

I'm baking eggs with little spice and vegetables cutting down the cheese and butter to my gym's choice.Regarding the baking part,it generally takes 8-10 minutes for the eggs to get firm top whereas the yolk is still running.You can bake it further for 2 minutes to get well done eggs.
If you don't prefer the baking method;You can cover and cook the same in the stove top.
Serve hot with bread toast,my dark rye had managed to get its perfect company.

Mornings and Eggs are best when its your choice.

Spicy Baked Eggs

Prep Time: 3 mins Bake Time:10-12minutes Cook time:3-5 minutes

INGREDIENTS:

2 Eggs
1 small onion,sliced
2 garlic cloves,chopped
1 cup sliced white mushrooms
½ cup sliced green/red peppers
½ tsp mixed herbs
½ tsp paprika
½ dried chili flakes
salt and pepper to taste
1tsp olive oil
Garnish:Fresh Parsley or basil leaves
Butter or cooking spray for lining the baking dish
To serve:
Toasted Bread

METHOD:
Preheat the Oven to 350 degreesF
Line 2 ramekins or baking dish with butter or cooking spray and keep aside.

Heat olive oil in a iron skillet,add onions and garlic and sauté until it turns transparent.
Add the mushrooms and cook until the moisture is absorbed.

Add the peppers and toss well.Season with salt,mixed herbs(or herbs of your choice),paprika and chilli flakes according to taste.Mix well until the spices coat the vegetables.Remove from heat.

Spoon the vegetable mixture to the ramekins (divide equally)or baking dish.Carefully break and add the eggs on the top.Season the egg with salt and pepper.
Note:At this stage you can add cheese or some cream to enrich the recipe.I want to cut down my cal.

Bake for 10-12 minutes until eggs are firm on top.

Garnish with basil or parsley and serve hot with bread.

Have a good day.

Cheers!

Cocoa Quinoa Bars(No-Bake)

noreply@blogger.com (FoodieMomCooks) — Mon, 25 Aug 2014 11:50:00 +0000

The biggest challenge of day is to ignore the screaming of the heavy lungs and burning ache of the muscles after a complete workout.Glimpses of skinny jeans,bikinis,crop tops doesn't help to cease the sore thoughts but a quick snack does.

Pic:Freeclipart

Everyday's to-do list has three vital things:Eat,workout,feel awesome.Unless you strike out first on the list;the rest of the day self destructs.I do prefer to start my workout with crunches,not the cookie or popcorn ones though it sounds tempting but granola or whole grains are delicious when packed perfect.Nothing tastes as good as being fit however to bring out the optimum you need a cracking start.Do remember 100 abdominal crunches on the way.

Quinoa is the power house of anti-inflammatory phytonutrients and even after cooking,the creamy ones maintain a slight crunch which is ideal for this no-bake energy bar.When I came across this recipe at my favourite blog SugarfreeMom by Brenda just couldn't resist trying it out.

Quinoa blended with cocoa,creamy almond butter,no-bake ,no refined sugar and above all it tastes delicious.There is no reason left out to stop adding these refreshing energy bars to the snacking counter.The original recipe advocates coconut butter apt for kids with nut allergy as the recipe is also gluten and dairy free.I opted for almond butter because I love it and got one big bottle to finish.No bake recipes are superb when you have less time,no oven yet appeasing the healthy sweet tooth.It is also a good fill for kids snack box as loved by all in the family.

Cocoa Quinoa Bars(No Bake)
(Recipe adapted from Sugarfreemom)

Prep Time:5 mins Cool Time:1 hr Yield : Makes 8(4×2 inches)bars

INGREDIENTS:
¼ cup unsweetened cocoa powder
1 cup cooked quinoa
¾ cup dry rolled oats
½ cup shredded unsweetened coconut
¼ cup ground flax seed
¼ cup sesame seeds
½ tsp salt
½ tsp stevia
⅓ cup softened almond butter(recipe calls for coconut butter)
⅓ cup honey
1 tsp vanilla extract

METHOD:

In a large bowl stir quinoa with cocoa powder,oats,coconut,flax seed,sesame seeds with salt until well blended.

In a microwaveable bowl add the almond butter, honey, and vanilla. Allow to melt for a minute and stir to mix well.

Pour the wet ingredients to the dry ingredients and mix well.

Line an 8×8 baking dish with parchment paper hanging over opposite sides(easier to lift the bars)

Pour the mixture into the baking dish and spread evenly to the edges.Using a spatula, press down to even the top of the mixture.

Refrigerate for 60 minutes.Remove and lift by parchment paper onto a cutting board.Slice into squares or bars.

Storage:Wrap individually to store in airtight container.Keep refrigerated for up to a week.

I love crunches so much;both energy bars and abs.
Cheers!

Pumpkin Brownies

noreply@blogger.com (FoodieMomCooks) — Thu, 21 Aug 2014 13:12:00 +0000

Set the mood...
Change the location...
google it up...
get inspired...
stay caffeinated...
yet you're stuck!

Google found this...Speaking my mind

Neither my kitchen is on holiday nor I'm starving but there is always a lame excuse for not blogging,yeah you got it right.Its the "NO-TIME"mantra of dormancy.
I had tried all measures to break this deferment that includes holiday and elaborate retail therapy which ended up filling my cupboard with kitchen and photography props,they're indeed hibernating.

How often are you carried away with moratorium,?Whats your retrieval mantra?

If the incantation involves the word "CHOCOLATE"then you caught me right, the sole reason behind this post is the same culprit.Believe me thy are not only good at eating my wardrobe but also mental block.It's been a year since I'm running on low or no-sugar recipes and today is an exception.Time to dive straight into chocolate with sugar and creamy pumpkin blended delight.

There are also added perks when baking with chocolate??

True happiness when you find that extra piece of chocolate not going into the recipe.Yeah that made my hour!

more sinful indulgence to follow at end of the day...

Pumpkin Brownies is equally sinful as any chocolate brownie.I used white whole wheat for this recipe inspired from Jamie's my baking addiction ,an awesome blog for baking addicts.They turned out really good with soft texture and crisp top but yes they are slightly dense unlike all-purpose ones.Beware fudge lovers these aren't you're type brownies unless you use APF and extra sugar 1/4 cup. For whole wheat lovers; please note they're served with extra dose of chocolate ganache.

Pumpkin Brownies
Adapted from My Baking addiction

Yield: 12 Brownie Prep Time: 20 minutes Bake Time: 30-35minutes

INGREDIENTS:

4 ounces unsweetened chocolate; coarsely chopped 
¾ cup unsalted butter, cut into cubes 
1-cup sugar 
3 large eggs 
1 tsp. vanilla extract 
¼ tsp. salt
1 cup white whole-wheat flour
For the Pumpkin Swirl
½ cup cream cheese, softened 
½ cup pumpkin puree 
¼ cup sugar 
1 tsp. grounded ginger
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. pure vanilla extract
To serve
¼ cup chocolate Ganache

METHOD:

Preheat oven to 350 degrees.
Line an 8×8 inch-baking pan with parchment paper or with butter or nonstick cooking spray.

Pumpkin filling: In a medium bowl, combine cream cheese, pumpkin puree, sugar, ground cinnamon, nutmeg and ginger with vanilla extract. Beat with an electric mixer well combined and smooth. Set aside.

Melt the chocolate and butter in a microwave-safe bowl at medium for 3-4 minutes or until butter is melted. Remove and stir in until chocolate is completely melted and blended with
butter. Allow it to cool.

Once the chocolate mixture is cooled down; add the sugar, eggs, vanilla and salt. Whisk to combine, slowly add in flour; stir until incorporated with the batter.

Spread ¾ of the brownie batter into prepared pan. Spoon pumpkin filling and spread evenly over the brownie batter. Spoon the remaining brownie batter over pumpkin filling.

Use a wooden skewer to cut through the batter several times in different directions to create a swirled pattern. (Mine was mixed evenly. Thanks to my boy who was adamant to make swirls. His artistic skills resulted in golden pumpkin brownies than marble or layered ones)

Bake in preheated oven for 30-35 minutes.
(I baked it for 34 minutes for crisp top,if you're looking for soft texture don't bake over 30 minutes)

Allow it to cool completely on wire rack or fridge before cutting into squares.

Serve Brownies topped with generous chocolate ganache.

There you go all yours.Join my happiness and let me know where your happiness lies.

Cheers!

Shahi Tofu

noreply@blogger.com (FoodieMomCooks) — Sun, 13 Apr 2014 13:45:00 +0000

T is for Tofu and T is for Terrific;so is my brain...just checked the Brain fact!

Pic Courtesy:Google

Tofu is the only versatile protein which despite of being bland and tasteless converts and adapts with any co-ingredient and absorbs the flavors resulting downright delicious dish.

It's perfect to pair with any cooking method.Firm or silken you don't need to be an expert to cook Tofu.In Indian cooking,tofu is popular replacement for Paneer.

Palak paneer or paneer burji is made with tofu and given the healthy tag.

If you can use the butter dripping from authentic indian parathas,trust me you can make half dozen of muffins.Not all Indian food is supposed to be buttery but if it has the word it better make total justice to it.

When I was first introduced to Tofu,I had no clue what this bland thing doing in my soup,kind of wishy-washy.Currently I'm the Tofu queen of the house,give me some and you get whatever in return.You take time to realise the character of things and when you understand its quality;you adapt it in and out.

Shahi Tofu

Prep Time: 10 minutes Cook Time: 20 minutes

INGREDIENTS:

1 cup firm Tofu,cubed
1 Onion,chopped
4 Tomatoes,chopped
½ tbsp ginger,chopped
2 green chilies
1 tsp kashmiri chili powder
½ tsp garam masala
¼ tsp kasuri methi
Whole spices:2 cloves,1 cardamom,1 black cardamom
¼ cup low-fat milk
1 tbsp tomato sauce
3 tbsp oil
salt to taste
To serve:
Rotis

METHOD:
Heat a tbsp of oil,add the whole spices allow to splutter.Add onion,tomato,ginger and green chilies and cover to cook until mushy.
Remove and let it cool.Blend the mixture to fine paste with little water.

Heat 1 tbsp of oil in the pan,add the blended mixture.Now add the garam masala,tomato sauce and salt to taste.
Bring it to boil,add the tofu and mix well.
Gently stir in the milk and continue stirring until the tofu combines with mixture and oil leaves the sides.You can replace milk with light cooking cream.
Finally add the kasuri methi and gently mix and cook in simmer for another minute.

Serve hot with rotis.

Have fun with terrific Tofu!
Cheers!

Egg Hakka Noodles(Indian Hakka)

noreply@blogger.com (FoodieMomCooks) — Mon, 16 Sep 2013 02:17:00 +0000

Hakka cuisine, or Kuhchia cuisine,originated in Southeastern Chinese is often mistaken with Indian Hakka cuisine.Both are far away planets with no match.Hakka cuisine from India is popular for its style:spicy flavors with crunchy vegetables makes it scrumptious.

Indian Hakka Noodles is one of the favorite recipes among Indo-Chinese cuisine.One of the standard ingredient in these recipes is Egg so thats what I'm thinking....

Pic:Google

Very quick and easy and hundred times worth than instant cup-a-noodles.

"Indo-Chinese"every food lover from India or who had travelled along the streets serving the fast foods can relate to the term.The oozing oil and scrumptious coating sauces call for a must-try food jab.
Authentic Chinese food are my favourite but when you hold a cup of Indo-chinese food its hard to deny.All in all a luscious experience.

Egg Hakka Noodles(Indian Hakka)

Prep Time: 10 minutes Cook Time: 15 minutes

INGREDIENTS:

1 pack of Hakka noodles(200gm)
1 onion,sliced
1 capsicum,cut into julienne strips
1 medium carrot,cut into julienne strips
1 egg
1 tbsp soy sauce(low-sodium)
1 tsp vinegar
1 tsp red chili sauce
1 tsp green chili sauce
salt and pepper to taste
3 tsp sesame oil
few spring onions(greens) for garnish

METHOD:
Boil 3 cups of water with pinch of salt and cook the noodles to 3/4th(al dente )texture.Drain and wash it with cold water to clear the excess starch.
Add 1 tsp of oil to the noodles,mix and keep aside.

Heat 2 tsp of oil and add the onion,garlic and saute for a minute.Add the carrot and capsicum and saute for 2 minutes.

Move the vegetables to one side add the egg and stir to scramble(either creamy to coat the vegs or well done)
Add soya sauce,vinegar and both chili sauces,stir in.Add salt and pepper to taste.

Stir in the noodles,toss well to combine and serve with spring onions greens as garnish.

Grab the quick noodles with Indo-chinese-aka-Hakka flavors and crunchy vegetables.
See you soon.
Cheers!

Prawn Biryani

noreply@blogger.com (FoodieMomCooks) — Wed, 11 Sep 2013 07:12:00 +0000

My love for seafood started since early childhood as my family consists of tagged seafood slaves.Last vacation at Philippines; we went on a fishing trip and my Boy caught 2 groupers and me ?well I would prefer to destine with cooking part.

Pic:Google

Mom's fish curry and prawn masala makes one drool just by the aroma of its making.
Prawn Biryani aka Jhinga Biryani is one of the popular recipe not to be missed in Indian seafood category.

Even though chicken or meat wins in bingo when it comes to Biryani.Prawns biryani stamps its own place by uniqueness.The flavors are divine and truly appreciated only by pure seafood lover.

Its time to open Mom's treasured recipe box and create "Prawn biryani"-the right spice mix and tender prawns is all you need to make this delicious recipe.The taste grows by the end of the day so try to prepare it early and devour it after few hours;that makes it ideal for lunch or brunch or dinner parties.

Coconut is one of the key ingredient of South Indian Biryani as it balances the spices and creates the need melange.You can add chilli according to your taste;this recipe is not too spicy at the bite but as you devour you can feel it kicking in.

Mastering Biryani is an art by itself,getting the rice cooked perfectly separating each grain isn't big deal if you opt to experiment cooking them twice a week.Yeah,that won't be good unless you're upgrading the wardrobe in the coming month.
So slow and steady ,take one at a time with your best pal labeled "Patience".

Prawn Biryani

Prep Time: 80 minutes Cook Time: 45 minutes

INGREDIENTS:

500gm Prawns

1 cup shallots,sliced

½ cup chopped tomatoes

3-4 Green Chillies – slit lengthwise
¼ Cup yogurt
½ Cup Mint Leaves,finely chopped
½ Cup coriander leaves,finely chopped
Whole Spices (Cinnamon – 2” ; 3 Cloves;2 cardamom,bay leaf and star anise,1tsp fennel seeds)
2 tbsp ginger garlic paste
1 tsp - Chilly Powder
½ tsp Turmeric Powder
1 Tbsp Lime Juice

1 cup coconut milk

2 tbsp oil

1 tbsp ghee

Salt to Taste
To serve:
Raita or salan

METHOD:

Wash Rice and soak for 30 minutes,drain it completely and keep aside.
Wash and remove the Shell, devein Prawns and wash well and drain. To the Prawns add the chili powder,turmeric,salt lemon juice,yogurt and 1 tbsp ginger-garlic paste and leave to marinate for an hr.

Heat oil in the pressure cooker,add whole spices and allow to splutter.Add shallots,green chillies, ginger garlic paste and saute for a minute till golden brown.
Add the mint and coriander leaves with tomato and saute for 2 mins.

Add the marinated prawns and saute till light brown for about 4-5 minutes.

Add coconut milk with 3½ cups water.Check the seasoning add salt if needed.

Gently stir in the completely drained rice and sprinkle the ghee on top.Cover the lid of cooker(without the whistle)and cook in simmer for 30 minutes.

Switch off the heat,allow the Biryani to rest for 5 minutes.Remove the lid and gently stir(without breaking the rice)and serve with raita or salan.

See you soon with another recipe from treasure box.
Cheers!

Mysore Pak

noreply@blogger.com (FoodieMomCooks) — Mon, 09 Sep 2013 07:58:00 +0000

Have you heard about Kakasura Madappa?the genius brain who made the sweet taste buds burst with the simple concoction of gram flour, sugar and loaded ghee.Yeah-its time to enjoy the genuine creation made with simple ingredients found to address common people of Mysore.
Sometimes its cool to get inspired but implementation results in sweat...so keep calm!

Pic:Google

The traditional Mysore pak,made with ghee is more porous and melts with each and every bite.It is cooked at very high temperature thereby the mixture retains the heat in the cooling down period giving it classic brown color in the centre.

The Krishna sweets in Chennai(India)made its stamp in Indian sweets with the invention of pure ghee and non-porous "Mysore Pa".
Mysore Pak or Mysore Pa,the answer is yes when it is offered in the dessert plate.

The pivotal technique while making Mysore pak is the sugar syrup;getting it at right consistency.There is very thin line difference between Mysore pak and besan burfi,the former is porous and light while the latter is fudge.
Please keep a note that the ghee is always hot and sugar syrup has one-string consistency producing lots of bubbles while adding the flour to the mixture.

Mysore Pak

Prep Time: Nil Cook Time: 30-35mins

INGREDIENTS:

1 Cup gram flour(besan)
1 Cup ghee
1 Cup sugar
½ tsp cardamom powder
½ cup water

METHOD:

Grease a pan with ghee or parchment paper and keep aside.

Heat 1 cup of ghee in a pan until hot and keep aside.

In a mixing bowl add about 1 tbsp hot ghee to the gram flour and mix well.Sieve the gram flour and keep aside.

In another shallow pan(preferably non stick),bring sugar and water to boil to one-string consistency syrup.(When you touch the syrup between thumb and index finger,it will form a string)
Note:The bubbles in the sugar syrup contributes to the porous texture of Mysore pak.

Gently add in the gram flour to the sugar syrup,stirring continuously. Add a ladle full of hot ghee and continue stirring.Keep repeating unless the 1 cup ghee is completely added to the gram and sugar mixture.
Continue stirring until the mixture leaves the sides of pan.The total process would take about 15-18 minutes.

Pour it on the greased plate and let it set.Cut into squares when warm and allow to cool down completely.
Store in airtight container.

You don't need a special occasion or reason to enjoy a piece of Mysore pak....grab a bite and relish.
See you soon.
Cheers!

Sindhi Chicken Biryani

noreply@blogger.com (FoodieMomCooks) — Thu, 05 Sep 2013 09:09:00 +0000

Homemade vs Store bought masalas?
This argument is ongoing and incessable,I would say it depends on every individual's taste and time.My Mom had to cook for 20 people everyday thanks to the joint family strategy and she preferred to make homemade masalas considering taste as well as the economical value.

My mini family of three relies on homemade masala purely for taste but I have tried most of the store bought masalas,in fact it was one of my favorite aisle during pre-kid phase.

When I say store bought masalas the main check list will be biryani masala,garam masala,tandoori masala apart from basic kashmiri chili and coriander powder.
After a period of experimenting homemade masalas,I have a set of my own fool-proof recipes declining(trying...trying..)my visit to masala trail during shopping.
Its not a brainstorm that a woman will always end up with bag of extra grocery which is not mentioned in the list;because every shopping list starts with the word "SALE"

Pic:Google

Biryani masala:You might find hundreds of brands and thousands of recipes under the name,but when you check the ingredients you will find the fact that it is more or less the same.Among the hundred brands few do make a mark and one among them is Shan masala.

The popular Sindhi and Bombay Biryani mix is hardly unnoticed.I have used both and I feel the spice balance is excess to the rice which in turn somewhat diminishes the meat/chicken flavor.This is purely my opinion as my Hubby still loves that recipe.

To devour Sindhi Biryani satisfying both his and my palate,I came out with a copy cat recipe like Shan Sindhi biryani mix,thanks to vahchef and khanapakana for inspiring this recipe.The trick is simple,you need the basic biryani spices and aalo bukharey (dried plums/prunes) the key ingredient of this spice mix.Alternately you can also use dried apricots for similar taste.
The same recipe can be incorporated with vegetables or seafood or lamb than chicken.

All copy cat recipes sound simple,you come across hundreds of them in the blog world but sure there will be a lag meeting the final results.
We're food lovers and all we care about is taste and after two hours of cooking one meal you can't expect a frown while tasting it.Do you?
Fortunately this recipe keeps up the taste and accolades the hard work.There were rounds of applauds on the dining today and I'm clapping along because thats what I wanna do!

Sindhi Chicken Biryani

Prep Time: 45 Minutes Cook Time: 60minutes

INGREDIENTS:

For Biryani:

500 gm Chicken,medium pieces

3 cups Basmati rice

Whole spice for cooking rice(1 bay leaf/cinnamon stick and clove)

½ cup Yogurt

3 Tomatoes,sliced

2 potatoes,diced

3 Onions,sliced

1 tbsp Garlic Paste

1 tbsp Ginger paste

4-5 small Green Chilies,slit

I cup fresh Coriander leaves,chopped

1 cup Mint Leaves,chopped

3tbsp ghee

few saffron strands(soaked in warm milk)

salt to taste

fried onions/cashews for garnish

3 tbsp Sindhi Biryani masala(Recipe below)
To serve Biryani:
Raita or salan

Recipe for Sindhi Biryani Masala

Ingredients:

5 aloo bukharey (dry plums)

2 bay leaves

2 cinnamon sticks(1”)

4 black cardamom

3 green cardamom

2 tsp coriander seeds

2 tsp shahi jeera(cumin)

a small piece of mace

½ tsp dry mango powder(aamchoor)

2 tsp red chili powder

¼ tsp turmeric

Method:Dry roast the whole spices(bay leaf,cinnamon,cardamom,coriander,cumin,mace) in a pan for few seconds,mix it with turmeric,chili,mango powder and plums and crush it coarsely using mortar and pestle.

METHOD:

For Biryani:

Wash and soak the rice for 30 minutes. Drain completely and set aside.

Bring 4½ cup of water to boil, add salt and few drops of ghee, a clove, cinnamon and bay leaf.Cook until it is done ¾^th and drain completely. Add saffron to part of rice and set aside.

Heat 2 tbsp ghee in shallow pan add onions and fry them to golden. Add ginger-garlic paste with green chilies(reduce if you need less spicy) and sauté for a minute.

Add chicken, potatoes and sauté to cook for 5 minutes.

Mix yogurt and the biryani masala and stir in about ½ cup water and continue cooking until chicken is tender and mixture is almost dry.

Remove half of the chicken mixture and keep aside.

Simmer the heat of pan with remaining half of chicken mixture covering the bottom of the pan evenly and spread the tomatoes, coriander and mint leaves over the chicken(Do not mix ).Cover and cook for another 3 minutes.

Layer it with the cooked rice covering the chicken mixture,repeat another layer of chicken mixture followed by tomatoes/coriander-mint and finally rice.Sprinkle fried onions/cashew(if using )and few drops of remaining ghee on top.

Cover and cook in simmer for 20-25 minutes

Serve hot with raita/salan.

Clap along;see you soon.
Cheers!

Black bean and Broccoli Burger

noreply@blogger.com (FoodieMomCooks) — Tue, 03 Sep 2013 10:07:00 +0000

America is the home of the quintessential comfort food called Burgers but as the decade stretched;the love for the recipe produced endless number of varieties according to region.

Early in 1948 McDonald brothers introduced the evolution of selling drive-in hamburgers with fries and shakes which eventually created routes for others turning it more sophisticated.There came Kangaroo burgers from Australia,Hambaagu from Japan or Spicy Indian style burgers like Aloo tikki from India.

The tag called fast food or junk food couldn't cease the craving for this comfort food thereby extending the options for healthy versions.

That reminds me of Mom's thought about balanced meal:P

(Pic:Google)

I'm a Foodie but Mom who eventually has the similar logic drilled in brain to incorporate the word "Healthy"to kid's menu.
After brainstorming hour it was concluded that today's menu is Black bean burger with broccoli.
Yeah!cool down tigress.

Over the last decade the fast food technology is growing eventually in terms of healthy and skinny concept.From deep fried to pan-fried and pan-fried to baked.Not to forget the recent evolution of air-fryer got many to crane up their necks.
Said that fast foods still hold their place;ask me the relief of catching the McD sign board when you're driving 2 hours on highway in search of food.Now that I call as true hunger talk.

Anyway the perks of homemade gives you opportunity to widen up.Healthy as well as tasty burgers served beautifully;who am I deny?

This recipe is from The kitchn by Emma Christensen;my handy website for all kitchen needs.
I used oats flour as binding agent;alternately you can use an egg.It is spicy and flavourful recipe served with tangy and spicy avocado salsa.Black beans are my favorite and this version made it more tempting and hidden broccoli made it a safe play with my kid.

Bean burgers turned out delicious and filling.Just go for it and relish the flavors.

Black Bean and Broccoli Burger
(Recipe inspired from The kitchen by Emma Christensen)

Prep Time: 3 hours Cook Time: 15 minutes Yield:6 Burger patties

INGREDIENTS:

2 cups broccoli florets

½ cup brown rice cooked

1 onion, diced

3-4 garlic cloves, minced 

2 tbsp cider vinegar 

¼ cup old-fashioned rolled oats

2 ½ cups black beans(cooked)

1 tbsp extra-virgin olive oil 

1 tbsp paprika 

2 tsp mustard 

1 tsp cumin powder

½ tsp coriander powder

½ tsp dried thyme 

Salt and pepper to taste

few coriander leaves,chopped

To Serve:

Burger Buns

Spicy Avocado salsa

cheese slices(Jack or cheddar)Optional

METHOD:

Bring 3 cups of water to a boil with salt and add the rice. Reduce the heat to a simmer and cook the rice until firm and not completely mushy around 30 to 40 minutes. Drain the rice and set it aside to cool.(or left over)

Heat olive oil in a skillet. Add the onions and a pinch of salt and cook until they are golden brown. Add the garlic and sauté for a minute. Pour in the cider vinegar and wait till it is evaporated, remove and let it cool.
Process the oats in a food processor until they have reduced to fine flour, remove and keep aside.

Either you can cook the beans or use canned ones.If you're cooking the beans,add cloves with a garlic pod to enhance the flavors.

Add half of the beans in food processor and pulse until the beans are roughly chopped not mushy (Alternately you can slightly mash them using potato masher). Mix the other half of the whole beans and combine.

Blanch the broccoli and finely chop them.(Yes,more hidden more better)

Combine the broccoli, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, mustard,paprika, cumin, coriander, and thyme with coriander leaves. Mix all the ingredients until combined. Add salt and pepper to taste. Finally add the oats flour and mix well until incorporated.

Cover the bowl with plastic wrap and refrigerate the burger mixture for at least 2 hours or overnight. (The mix can also be kept refrigerated for up to three days before cooking)

When ready to cook the burgers, first shape them into burgers patties between palm of both hands.

Heat oil in the skillet; transfer the patties to the pan. Cook the patties for 2 minutes and then flip them to the other side (if breaks off just pat them back into place with the spatula)for another 2 minutes,until brown on both sides.

Serve with burger buns or toasted sandwich bread along with spicy avocado salsa.

Spicy Avocado salsa:

INGREDIENTS:
2 cups tomatoes,chopped
2 avocados
1 tbsp olive oil
1 onion, finely chopped
1-2 fresh red chilies, chopped
1 red capsicum, chopped
1 tbsp tomato pasteMETHOD:

Heat oil in saucepan add onion and sauté for 3-4 minutes. Add chili and capsicum and sauté for another minute.

Add the tomato paste and tomatoes and bring to boil. Reduce the heat and cook in simmer for 15 minutes until thick. Let it cool completely and add finely chopped avocados mix well and serve.

Sending this post to "The groovy gourmets"for September month-Burgers event.

See you soon.

Cheers!

Bottle gourd Halva(Lauki ka halwa)

noreply@blogger.com (FoodieMomCooks) — Sun, 25 Aug 2013 13:50:00 +0000

Knock! Knock!
Knock who?

Pic:Google

Knock! Knock!
Knock who?
Bottle gourd
Bottle gourd who?
Your not so favorite vegetable
Wrong door
Did I say Bottle gourd Halva
Wait!coming right away

This recipe from North India is a simple twist to use bottle gourd in dessert form.
An utile recipe for quick fix situations.This traditional recipe is just like carrot halva made by killing the vegetable by drowning it in sugar syrup which is awfully liked by ones with sweet tooth.
All Indian dessert comes with the tagline "keep calm and just enjoy"and this one is no exception.

I hear and even use the term "picky eater"when it comes to kids.Honestly I think they pick what they want to eat and the way they want to eat. Isn't that normal?yeah except the times when they can carefully pick out the peas from casserole dish or in peak situations where they can literally separate mustard from the curry.
I hope the melon seeds in this recipe is not going for a toss.

Bottle Gourd Halva(Lauki ka Halwa)

Prep Time: 5mins Cook Time: 15 minutes

INGREDIENTS:

2 cups grated Bottle gourd
¼ cup khoya
¼ cup sugar
½ tsp cardamom powder
2 tbsp ghee
2-3 tbsp cashew nuts/Almonds and pistachios,chopped
1 tsp melon seeds for garnish

METHOD

Wash and peel the bottle gourd,discard the core (with seeds)and grate the gourd using grater or food processor.

Heat ghee in a shallow non-stick pan and add the chopped nuts and saute for few seconds and remove the nuts and keep aside.

To the same pan with ghee add the grated gourd with sugar and keep stirring until the water evaporates completely for about 5-6 minutes.

Add the khoya and nuts with cardamom and keep stirring for another 3-4 minutes in simmer.
Remove from heat,garnish with melon seeds and serve warm.

See you soon with another quick recipe.Have a good week.
Cheers!

Oats and Beet Brownies

noreply@blogger.com (FoodieMomCooks) — Thu, 22 Aug 2013 11:32:00 +0000

We have been in the situation when you are standing in the wall with a bowl of vegetable serving on one hand and kids with sealed lips on the other.

Pic:Google

Moms dealing with a picky eater would agree with the above,well in that case we are forced to sneak the veggies in the food with available possibilities.

If Moms are best when it comes to cloaking the vegetables,kids are masters of sleuthing and make the whole process challenging.

Today's recipe is a definite bet to win one of such intense challenges.Honestly,I'm not in favor of eggless baking,if recipe calls for eggs I just go with it without a second thought.As I came across this particular recipe from Eggless cooking by Madhuram- I tried it out at impulse.The recipe is very interesting with different ingredients emanating delicious results.

Oats and Beet brownies are made with Chocolate enriched by Oats flour and Beet puree;the primal ingredients.I have tried chocolate and beet cupcakes/cakes earlier using eggs and love the combination which is nonetheless a natural red velvet cake.

The usage of oats flour adds nice variation to the brownie,I tweaked little almond flour in the recipe and the texture was slightly crisp covering with a gooey or pudding like centre.I would say this recipe is worth the shot and great way to mask up the vegetables(beets/zucchini/carrots) yielding a healthy lunch box snack.

Kid's nutrition is a sore topic in every household when it comes to picky eater.As a parent you're loaded with advices,measures,acts and list of procedures to overcome the stress.Practically speaking nothing works,each child differs so are thy parents.My mantra is to Keep calm and follow my instinct as a Mom.Please do yours.

Oats and Beet Brownies
(Recipe adapted from Eggless cooking by Madhuram)

Prep Time: 15 mins Bake Time: 40 mins Cool time:30mins

Yield:Makes 10-3 by 1” squares

INGREDIENTS:

1 cup Beet Puree
3 ounces Bittersweet Chocolate(Or semisweet)
½ cup Light Brown Sugar, firmly packed
¼ cup Unsweetened Cocoa Powder
2 tbsp Coconut oil(or margarine)
1tsp Pure Vanilla extract
¼ cup Unsweetened Applesauce(or 2egg whites or ¼ cup beet puree)
¾ cup Oat Flour
¾ tsp Baking Powder
¼ tsp salt
¼ cup almond flour
Icing sugar for dusting

METHOD

Oats flour: Dry roast the rolled oats or instant oats for a minute and grind it to fine powder in the mixer.

Beet puree: Wash and peel 2 medium sized beets, chop and cook until soft. Blend into fine puree in a blender or food processor.(Yields-1 cup)

Preheat the oven to 350 degrees F. Line 8 inch square pan or 10 inch rectangular tray (for thin slices)with parchment paper.

In a mixing bowl whisk oats flour,almond flour,baking powder and salt and keep aside.
Place the chopped chocolate in a glass bowl and melt it in a double boiler over a low flame or microwave oven to smooth.
Add the beet puree, sugar, cocoa powder, oil, vanilla and unsweetened applesauce to the chocolate and whisk well until smooth and creamy.

Gently stir in the dry ingredients mixture with a wooden spoon.

Pour the batter into the prepared pan, spreading evenly and bake for 35-40 minutes, until brownie springs back to touch.

Let the brownies cool completely on a wire rack for 30 minutes. Cut into squares, dust with icing sugar or chocolate syrup (if preferred) and serve.

Storage: Refrigerate for a week in an airtight container.

These brownies were well appreciated by everyone at home including the little one;so without delay give it a try and fill up the snack box compartment with smile.

See you soon.

Cheers!

Zafrani Pulao

noreply@blogger.com (FoodieMomCooks) — Tue, 20 Aug 2013 07:07:00 +0000

Did you know that the World's Most Expensive Omelet costs $1,000? Yes,it is the Zillion Dollar Lobster Frittata.

The first word came from my mouth was"ridiculous"

Some expensive food always makes you droop which is not less when it comes to expensive ingredients.I have an average shopping list with pretty determined budget yet my trolley lacks space during each visit.

Yeah..I see you;we belong to the same category pal!

The expensive ingredients reminds me of "Saffron" priced at $1500/pound and differs with the grade.

If you ask me what is the fuss all about?

This stringy red spice is actually the dried stamen of a high maintenance flower called crocus.

The pure saffron has a unique flavor difficult to describe but makes the dish extremely delicious giving it a explicit yellow color.
Today's menu is about enjoying this rich flavored saffron via Zafrani Pulao rooted from Awadi cuisine.

Zafrani pulao is a sweet rice enriched with spices,nuts/dry fruits and distinct saffron flavor.

The roots of Awadhi cuisine originates from Lucknow in India.Their cooking skills are more likely with Moghul style favouring the Royals and they take pride of being masters of special techniques like cooking with dum and low fire.
Like Indian Royal feast the Awadh choice of ingredients and presentations ooze richness in every inch.

Zafrani Pulao
(Recipe adapted from Vahchef)

Prep Time: 30 mins Cook Time: 30-35 mins

INGREDIENTS:

1 cup Basmati Rice

1 Onion, sliced

¼ cup mint and coriander leaves, chopped

½ cup yogurt

1 tsp ginger garlic paste

½ tsp coriander powder

¼ tsp cumin powder

¼ cup nuts and raisins(5-6 almonds(Soaked/peeled)/cashew nuts and golden raisins)

Whole spices(bay leaf/2 cloves,star anise,mace,cinnamon stick and cardamom)

1tsp shahi jeera or cumin

1 tsp Saffron

3 tbsp warm milk

Salt to taste

1tbsp oil

1tsp butter

Garnish: fresh pomegranate seeds/fried onions

METHOD

Slightly dry roast the saffron, crush it and soak in warm milk and keep aside.

Wash the rice and soak in just enough water to cover it for half an hour. Drain the water completely and keep aside.

Heat oil in a shallow pan add whole spices and shahi jeera,allow to splutter.

Add the nuts and raisins(don’t fry too much or it may turn the mixture bitter) and sauté for 3-4 sec.

Add the onions with salt and ginger garlic paste and sauté for 2 minutes.

Stir in the chopped mint and coriander leaves followed by yogurt with coriander and cumin powder and sauté for another 2 minutes. Check seasoning and add salt for rice (if needed).

Add water (1:1.5 =rice:water)and allow to boil, add the soaked and completely drained rice and gently stir in to combine. Cover the pan with lid and allow the rice to cook until the water is almost absorbed (the little holes starts appearing on the rice surface).

Sprinkle the saffron milk, garnish with fried onions or pomegranate seeds and top it with butter. Cover the lid and cook it simmer for 5 minutes.

Remove from heat, serve hot with your favourite korma.

Include saffron to the shopping list and enjoy the lovely pulao and relish the flavour. Add the Royal touch to your budget dining.
See you soon.

Cheers!

Rava Idli

noreply@blogger.com (FoodieMomCooks) — Thu, 15 Aug 2013 06:21:00 +0000

"Freedom"a strong word and one doesn't realise it unless he had struggled for it,that weakens his soul.

Cool down... I'm not talking philosophy just trying to understand the need to enjoy this special day;when my country was officially declared "FREE"

Pic:Google

At the dawn of history India started on her unending quest, and trackless centuries are filled with her striving and the grandeur of her success and her failures.
Through good and ill fortune alike she has never lost sight of that quest or forgotten the ideals which gave her strength
- Jawaharlal Nehru

India celebrating the 67th year of Independence today;a proud moment to cherish.

"Freedom is not worth having it if does not include the freedom to make Mistakes"said Gandhi and sometimes I wonder we took only the latter part of the saying.Well time to consider the worthiness part as well.

Facetiously,the term Independence is still subjective and there are gloomy issues awaiting to uncover but that doesn't stop one from singing patriotic songs or recalling the struggles of thousand lives who revived our breathing.

I'm celebrating My Mother India's best day with my favorite breakfast glittered with tiranga(tricolor)which denotes courage,peace and prosperity.

Let's make Rava idli with coconut,Onion-tomato and Mint Chutney.

Rava idlis are essential part of Indian breakfast category,prepared as a quick fix when fermented idli options run out.

Few don't prefer it because of the sour smell of the yogurt;thats why its tempered and given additional dress up.Its a pure delight when made in the right way;especially the accompanying chutneys are not to be missed.It truly brings justice to the colours:peace-prosperity and courage to try out more.

Rava Idli

Prep Time: 25 mins Cook Time: 10 mins

INGREDIENTS:

1 cup rava(semolina)

½ cup yogurt

½ tsp of baking soda or Eno fruit salt

salt to taste

water as needed

For Tempering:

1 tsp ghee

2 tsp Bengal gram(Chana dal)

1 tsp mustard seeds

½ tsp cumin seeds

a pinch of asafetida

¼ tsp grated ginger

3-4 curry leaves;chopped

1 tbsp of coriander leaves;chopped

4-5 fried cashew nuts

grated vegetables(carrot/beans/cabbage/paneer)-Optional

METHOD

Dry roast the semolina in a pan for 2 mins and remove.Allow it to cool.

To the same pan heat ghee,add bengal gram to golden brown.Add cumin;mustard,asafetida,grated ginger,curry leaves and allow to splutter.

In a mixing bowl add the roasted semolina,yogurt,baking powder or Eno and mix well by adding little water to thick batter.Allow the batter to rest for 15-20 minutes.

Add the prepared tempering along with cashews and coriander to the batter and mix to combine.

Grease idli plate and fill the mold with batter.Steam idlis in the idli or pressure cooker for 5-8 minutes until idlis are well cooked(tooth pick inserted comes out clean)

Serve hot rava idlis with chutney.

Notes:

*Ghee adds nice flavor to the idlis,you can also use oil.

*Prepare thick batter to get nice and soft idlis.

*Do not add more Eno or baking soda;though it would result in porous idlis but will end up very crumbly.

Coconut Chutney:

Ingredients:

½ cup grated coconut

3 green chilies(less or more according to spice level)

½ cup roasted gram

salt to taste

For tempering:

1tsp oil

½ tsp mustard seeds

½ tsp split urad dal

curry leaves

a tiny pinch of asafoetida

Method:

Grind all the ingredients for chutney together with little water.

Heat oil in the pan add the ingredients for tempering,allow to splutter.Add to the above chutney and serve.

Onion-Tomato Chutney:

Ingredients:

2 Onions,chopped

2 Tomatoes,chopped

2-3 red chilies

½ tsp tamarind

½ tsp urad dal

salt to taste

For tempering:

2 tsp oil

½ tsp mustard seeds

Method:

Heat a tsp of oil in a pan,add chilies and urad dal and allow to splutter.Add the chopped onions and tomatoes and saute for 3 minutes.

Remove from heat and allow the ingredients to cool down.Grind the mixture in a blender.

Heat a tsp of oil and add mustard seeds and allow to splutter.Mix this tempering to the chutney and serve.

Mint Chutney:

Ingredients:

1 cup Mint leaves

1 tbsp roasted gram

4-5 green chilies

½ tsp tamarind

salt to taste

water as needed

For tempering:

1tsp oil

½ tsp mustard seeds

½ tsp split urad dal

Method:

Wash and drain the mint leaves,dry roast in pan for a minute.

Grind it with the rest of the ingredients for chutney to coarse paste sprinkling little water at a time.

Heat oil in a pan add mustard seeds and urad dal and allow to splutter.Add the tempering to the above chutney and serve.

Wishing everyone in India,South Korea,Congo and Bahrain-Happy Independence day.
Cheers!

Paneer Tikka Ravioli

noreply@blogger.com (FoodieMomCooks) — Tue, 13 Aug 2013 02:10:00 +0000

Let's face it,each of us have addiction for certain flavors either by growing up factor or strong liking.It sounded weird to me that you can eat pineapple with ham until I saw the concept of Hawaiian pizza.Yeah,thanks to Indian genes which tends to find curry and spices at least in one dish at a buffet spread.

Pic:Google(Pepper.ph)

Cooking other cuisine with your own flavors is an art as well as an experiment;chances of good results are fifty-fifty but there is no harm in giving it a shot.I wont call it a weird medley but conditioning of the recipe.
If you ask my kid he would come up with concept of chocolate ball spaghetti or peanut butter lasagne.Now thats not going to happen at family meals.

Twisting the recipe from Western or other cuisine with Indian flavors is not a new concept.From desi-pizza to mexican dosa the course of remodeling continues its adventure.
Today's recipe is about one such experiment in my kitchen,clubbing the classic ravioli with spicy Indian Paneer tikka.

Paneer tikka ravioli made with fresh home made pasta and tikka. The method is simple for first time ravioli makers,you don't need a pasta machine but a rolling pin and patience to cook.

You can adjust the thickness of the pasta according to the your preference,thinner the better.Also thin or thicken the sauce as needed.Serve with fresh mozarella to add on taste.

Paneer Tikka Ravioli

Prep Time: 50-60 mins Total Cook Time: 1hr 20 mins(sauce 1 hr)

INGREDIENTS:

2½ cups pasta flour or all purpose flour

3 eggs,beaten

1 tsp salt

Filling:Paneer tikka(recipe below)

Sauce: Tomato basil (recipe below)

To serve

Fresh mozarella(optional)

For Filling-Paneer Tikka:

1 cup paneer cubes

3 tbsp thick yogurt

2 tsp tandoori masala

1 tsp ginger-garlic paste

½ tsp chat masala

1 tbsp lemon juice

salt to taste

oil or butter as needed

For Tomato-basil sauce:

4 pounds-tomatoes,seeded and diced

2 tbsp fresh basil,chopped

2 tbsp onion,chopped

2 garlic cloves,chopped

¼ cup olive oil

salt and pepper to taste

METHOD

To make Fresh Tomato-Basil sauce:
In a saucepan,cook tomatoes and basil until the tomatoes turn soft.Remove and keep aside.
In another pan,heat 1 tbsp olive oil add onion and garlic and saute for a minute.
Add the tomatoes and remaining olive oil.Add salt and pepper according to taste.
Let it cook in simmer for an hour.Keep stirring in between until sauce is thick.

To make Paneer tikka:
Marinate paneer cubes with yogurt,tandoori masala,ginger-garlic,chat masala and lemon juice with salt for 30 minutes.

Heat skillet,sprinkle few drops of oil or butter.Fry the marinated paneer until golden on all sides.
Remove and allow to cool down.Crumble the paneer tikka and keep aside.

To make Ravioli:
Sift the flour and salt onto a mixing bowl,make a well in the centre and add the eggs.

Stir with a fork to gradually incorporate the flour into the liquid to form a dough.

Knead for about 5 minutes,until dough is smooth.
Wrap using plastic wrap and let it rest for 20 minutes.

Roll the dough with pasta machine(if you have)or rolling pin about 1/8 inch/3mm(thin enough) and cut into squares about 2½ inch.

Place a spoonful of paneer tikka filling in the center of half the squares.Brush the edges with water and place the remaining squares on top,pressing to seal.

Bring a saucepan with 3 cups of water to boil with a large pinch of salt.(You can add a tsp of garlic olive oil for flavor)
Add the prepared ravioli and bring back to boil.Cook for 3 minutes,until ravioli is tender but firm to bite.
Drain well,toss it with tomato basil sauce and serve with fresh mozarella.

All it took was giving it a shot and it was worthy,you always have a next chance.Try it out and share it with me.
"Learn how to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!”
~ Julia Child
Cheers!

Honey-Nut Brownies

noreply@blogger.com (FoodieMomCooks) — Tue, 06 Aug 2013 07:03:00 +0000

Another interesting week of vacation spent with late night movies and popcorn.We went to watch the latest solo of one of the Avengers "The Wolverine".I'm a biggest fan of marvel comics and movies brought in the best of them and rekindles the best moments of childhood.

My kid is no exception,he awaits to see the day when human spider will make a grand appearance and bite him.Did I mention "Oscorp industries"and "Stark Industries"are on his must-visit-places list:P

(Photo from Google)

Wolverine:Honestly I never liked X-men series and had no excitement in watching this installment.

Despite of best set of muscles, most liked beard and Adamantium claws;Wolverine fails to make his mark.This Japanese saga is slow paced with cliched twists and turns but definitely a good step in recovering the X-men franchise.

Not great but decent recommendation for Wolvie fans who look forward to the days of future past.

Today's recipe will shout out loud:"Honey;I'm going nuts over these brownies".It is Honey-nut brownies from Baking Queen Dorie. Chocolate and sweetness are inseparable and when the its accompanied with natural honey;even bees can't resist.Please keep the windows shut.

Unlike other brownies,its not chocolatey nor gooey.It has a crisp crust with cake like texture and awesome honey flavor spiked with nuts.I used walnuts,you can choose any of your preference(almonds,hazelnuts,macadamia-just play around).

It's darn easy to make and disappears within moments as served.Keep calm and grab one with your coffee.

Honey Nut Brownies
(Recipe adapted from Baking from my home to yours)

Prep Time:10mins Bake Time:45-50mins Cool Time:10mins Yield : 12-16 squares

INGREDIENTS:

1 cup honey
2/3 cup sugar
1 tsp vanilla extract
1 cup all purpose flour
1 stick unsalted butter
4 oz. bittersweet chocolate, chopped
4 large eggs
½ tsp salt
1 cup coarsely chopped nuts(walnuts or your choice)

METHOD

Preheat oven to 325 degrees F. Line a 9 x 9 inch pan with butter and parchment paper.

Place the chocolate on a bowl placed on sauce pan filled with water in medium heat and stir in until chocolate melts to smooth consistency.

In a mixer, combine eggs and salt, beating until foamy. Add honey, sugar, and vanilla, and beat 2 minutes on medium speed.

Reduce the speed to low and add in melted chocolate until incorporated. Gently add the
flour until the flour disappears. Using a rubber spatula fold in the nuts.

Pour batter into prepared pan and bake for 45 to 50 minutes, or until knife comes out clean.

Allow it to cool for 5-10 minutes on wire rack .

Cut into 16 squares and serve warm.

Linking this post to "The Groovy Gourmets-August challenge".

See you soon.
Cheers!

Oatmeal and Dates Bar

noreply@blogger.com (FoodieMomCooks) — Sun, 04 Aug 2013 02:46:00 +0000

I muck around the thought of avoiding a pack of dates;which was a gift from a friend who had no clue that I'm not a great fan of them.I don't hate them but the aversion is purely because of the pressure to eat them since childhood as they are rich in iron and prescribed for aneamics like me.

Thanks to Motherhood and good food that I'm no more anaemic and love my iron rich foods in different formats.

Pic:Google

The picture of bowl of dates and Mom's stern looks to finish them flashes before me.Life comes a full circle and now I find myself doing the same to my kid but for a change its not in form of whole dates but dates bar,an oatmeal sandwich filled with dates.

The popular dates squares are made with oatmeal crusts with sweet dates filling,I used recipe this from Joyofbaking with few tweaks.I used whole wheat flour and enriched it with nuts,you can avoid the nuts(if allergic).

I also reduced the sugar (the original recipe calls ¾ cup sugar)and tinted the dates with orange zest adding subtle flavor to the filling.
The dates are sweet melts between the oatmeal shortbread amended with nuts.

My Mom use to make laddus aka truffles as my son calls them;it is furbished with dried fruits and nuts blended in flour and pure clarified butter.

Bars,truffles,energy balls are names derived by Moms who had convinced to to give new forms to food which will renew the generation.Overall the pleasure is to cook and see people enjoy them.

Oatmeal and Dates Bar
(Recipe adapted from Joy of Baking)

Prep Time:15mins Bake Time:30-40mins Cool Time:1hr Yield : 20,2-inch squares

INGREDIENTS:

3 cups seedless dates

1 cup water

1 tsp pure vanilla extract

2 tsp orange zest

2 cups rolled oats

½ cup whole wheat flour

½ cup all purpose flour

½ cup packed light brown sugar

½ tsp baking soda

¼ tsp salt

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

¼ cup walnuts

1 cup cold unsalted butter,cut into small cubes

METHOD

Place the seedless dates and water in a saucepan and cook over low heat, stirring occasionally, until the dates are soft for 8- 10 minutes.

Remove from heat and stir in the vanilla extract and orange zest.Allow it cool down and then puree to paste in a blender.

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line the bottom of the pan with parchment paper.

In the bowl of your food processor, place the oats,nuts, both flours, sugar, baking soda, salt,ground cinnamon and nutmeg. Pulse to combine.

Add the cold butter and pulse until the mixture is crumbly and just begins to come together.

Press about 2/3 of the oatmeal mixture onto the base of the prepared baking pan. Evenly spread the date puree evenly over the oatmeal crust. Sprinkle the remaining oatmeal mixture over the top of the dates and press down gently.

Bake for about 30 - 40 minutes or until golden brown. Place on a wire rack to cool.

Wrap and refrigerate at least one hour or until firm enough to cut easily into squares.

Yes,its the cook who brings soul to the recipe and ignites one's tongue...See you Soon.

Cheers!

Hot dog or Burger Buns

noreply@blogger.com (FoodieMomCooks) — Wed, 31 Jul 2013 13:17:00 +0000

When it comes to grilling,first choice of my kid is hotdog.I'm not a fan of processed meat so it is a rare affair at my home.My family is in for a game when it comes to burger and hot dogs with grilled meat.

Be it good summer day grilling or picnic even lunch box,hot dogs or burgers buns are one easy accomplishments to fill up.

Pic:Clipartbest

They are undeniable especially with home made buns,no wonder I'm a sucker for home made breads.It tastes so much better than store bought ones.

I have tried two recipes for the same,First is from Kingarthurflour using only all purpose as well as whole wheat flour.The texture is soft while using all purpose than whole wheat;I felt the latter a bit dry and very dense.

Second is from allrecipes and this wins every trial,very soft and yielding.The recipe is simple just follow the rising time of 1 hour after you knead the dough until smooth(the original recipe calls for no rise)or it may make the bread dense.

You can add onion, garlic powder,cheese,poppy seeds or your favorite topping and play around in creating your own savory bun.

I should warn you that once you are used to these buns,you wont prefer the store bought ones.Wanna bet?

Hot Dog/Burger Buns
(Recipe adapted from allrecipes)

Prep Time: 20mins Rise Time:30-35 mins Bake Time:10-12mins Cool Time:20mins Yield : 12-14 burger buns/14-16 (6x4 inch)hotdog buns

INGREDIENTS:

1 cup milk

½ cup water

¼ cup butter

4 ½ cups all-purpose flour

2 ¼ tsp instant yeast

2 tbsp white sugar

1 ½ tsp salt

1 egg

butter or egg wash for glaze

Sesame/poppy seeds/cheese/garlic or onion powder for topping

METHOD
Mixing:In a saucepan, heat milk, water and butter until very warm, (50 degrees C).
In a large bowl, mix together 1 ¾ cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg.

Stir in the remaining flour, ½ cup at a time, beating well after each addition.

Kneading:When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.Cover the dough and let it rise for an hour.

Shaping:

For Burger Buns:Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.

For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. (Makes about 14-16 hot dog buns)

Glaze the buns with butter or egg wash.Sprinkle with sesame seeds or your favorite topping.

Baking:Preheat the oven at 400 degrees F.

Bake for 10 to 12 minutes, or until golden brown.

Allow the bread to cool down on wire rack.

Serving:
Hot dogs/Burger:Slice the buns,fill with grilled hot dog or grilled meat patty,top it with toppings like cheese,onion,lettuce,tomato,pickle,peppers,mustard,chili,ketchup,mayonnaise.

My son prefers grilled hot dog with cheese shavings topped with organic mustard and ketchup.

Happiness is Homemade!
Cheers!

Idiyappam with Cauliflower Kurma

noreply@blogger.com (FoodieMomCooks) — Wed, 24 Jul 2013 12:37:00 +0000

Good grandmas have sticky floors,messy kitchen,laundry piles and happy grandchildren;yeah remembering my Granny as I see a little girl walking beside with her Grandma giggling on her jokes.
All I remember about my Granny is the cooking part;she was my Mom's teacher and squeezes her out when it comes to cooking food in her perfect kitchen.The thought of her delicious recipes fills my air with aroma and salivates my tongue.

Pic:Google-freebies

Idiyappam aka Sevai aka String hoppers are popular in South Indian breakfast menu.I remember the iron press called Sevai Nazhi(the traditional press)used for making idiyappam though now we have fancy press which is quarter of its size and weight.My Granny still uses a wooden press;which is an antique piece with bronze filters.

Surprisingly my little one loves Idiyappam;we prefer to eat it with some spicy kurma or kadalai curry rather than coconut milk with sugar.

The key factor of making good Idiyappam is the flour.I get my flour from my hometown,which are ground especially for making idiyappam.The store bought flour or rice flour are the other options but doesn't satisfy my palate.

Talking about Spicy kurma for idiyappam reminds you of Hotel Saravana Bhavan;the popular vegetarian chain in Chennai.They serve idiyappam with cauliflower kurma;a must-try recipe in their menu.This recipe isn't the exact replica or copy cat version but a good combo to try out.

The main ingredient of any south Indian kurma are the poppy seeds;which gives a great flavor and consistency to the gravy.Since we don't get it in Singapore;I have used the available ingredients.

Idiyappam with Cauliflower Kurma

Prep Time: 5 minutes Cook Time: 5-8 minutes

For Idiyappam:

INGREDIENTS:
1 cup Idiyappam flour
¼ cup hot water
¼ tsp salt
½ tsp coconut oil
To serve
Cauliflower kurma(recipe below)

METHOD:
Line the Idli or Idiyappam plates with coconut oil or wet muslin cloth and fill the idli pot or cooker with water and bring it to boil.

Heat the water in a saucepan and allow to boil,add salt and oil.
In a mixing bowl,add the idiyappam flour(sift it if needed) and partly add the hot water and stir it with wooden spatula.
Add the remaining water and keep stirring the flour until it forms a pliable dough.

Fill ¾ of Idiyappam press with the dough and pipe out Idiyappams in the prepared plates.Steam it for 4-5 minutes in Idli pot or cooker.
Remove and Serve hot with Cauliflower Kurma

For Cauliflower Kurma:

Prep Time: 20 minutes Cook Time: 20-25minutes

INGREDIENTS:
2 cups Cauliflower florets
1 Onion;finely chopped
1 tomato;finely chopped
1 tsp garlic paste
1 tsp ginger paste
¼ tsp turmeric powder
½ tsp chili powder
1 tsp coriander powder
½ tsp garam masala
salt to taste
1 tsp oil
Ground to paste:
2 tbsp shredded coconut
1 tsp fennel seeds
8-10 cashew nuts
1 green chili

METHOD:
Soak the cauliflower florets in hot water with a large pinch of salt for 10-15 minutes.Drain and keep aside.
Heat oil in a saucepan and add onions to sauté for a minute.Add ginger-garlic paste and sauté for another minute.
Add the chopped tomatoes with turmeric;chili;coriander and garam masala with salt and let it cook until the tomato is mushy and raw smell from masala disappears.

Add the ground paste to the above with ¼cup water and bring it to boil.Add the cauliflower florets and cook it with lid on until the florets turn soft.

Remove the lid and cook in simmer for 5-8 minutes;until the kurma reaches desired consistency.
Serve with hot Idiyappams.

Time to enjoy my brunch.What are you making from your Granny's Kitchen?

Cheers!

Szechwan Chili Potato with Egg plant

noreply@blogger.com (FoodieMomCooks) — Fri, 19 Jul 2013 13:42:00 +0000

I had been surviving on salads past week;that explains been on my heels rather than foot.My food craving boys are pushing me to kitchen to cook rather than toss the raw ingredients...

Pic:Google

Yeah yeah..salads are the best but today we gonna toss some fried vegetables instead of raw ones.
Fried?say Deep fried?Yes,Indo-Chinese.

The options of Indo-Chinese food are abundant when you're in real mood of spending some oil.I keep avoiding Indian Hakka cuisine for controlling the oil expenditure but ended up using it today.

My Family requested for spicy Indo-Chinese and I chose Chili potatoes.Very classic recipe known for its spiciness and texture.Eggplants added nice variation to the routine recipe and gained thumbs up.Lets check out the recipe.

Szechwan Chili Potato with Egg plant

Prep Time: 10 minutes Cook Time: 8-10minutes

INGREDIENTS:
3 Potatoes,cubes
3 Eggplants,wedges
½ cup red capsicum, diced
2 tsp corn flour
1 tsp rice flour
½ tsp chili powder
3-4 garlic cloves,chopped
1 onion,chopped
1 tsp red chili sauce
1 tsp vinegar
1 tsp soy sauce
½ tsp brown sugar
Oil for frying
salt to taste
To serve:
Noodles or fried rice.

METHOD:
In the mixing bowl add the potatoes with corn flour,rice flour,chili powder and salt.
Heat oil in a shallow pan,add the eggplants fry for 2 minutes,drain and keep aside.
In the same oil fry the potatoes to golden brown,drain and keep aside.

Heat 1 tsp of oil in a wok,add the onions,garlic and saute for a minute.Add the red capsicum and saute for few seconds.
Add the eggplants and potato and toss well.

Add the chili sauce,vinegar and soy sauce with brown sugar.Toss well and cook for another minute.
Serve Hot with noodles or fried rice.

Time to spend the evening at gym.

Cheers!

Oats Kheer

noreply@blogger.com (FoodieMomCooks) — Wed, 17 Jul 2013 13:00:00 +0000

Hey there!

Just dropped by to share a quick post on the quick fix section.

While shopping your grocery or searching for a recipe the word "INSTANT"is an eye-catcher.Not all instant stuffs are tasty but the shelf does hold a long list of good and key recipes which are life savers for few of us.

Pic:Free Clipart

Today I'm making an Oats porridge tinted with Indian flavors and since its a dessert we named it as "OATS KHEER"

Whats good about that?Just to add the nutty flavor to the traditional recipe.Some argue replacing oats for rice considering the fibre value aka Healthy replacement;anyway there is no change in the carbohydrate or as such fat value.

In fact calories from fat are more in oats compared to raw-shortgrain rice.But Oats are high in protein and fibre content ;they also fill you up faster.

Said that it also depends on the variety of oats just like the variety of rice.Steel cut oats are the best oats in terms of fibre content,so is brown rice among rice types.Its better to have a mix of complex carbs in diet rather than complete replacements.

Oats Kheer

Prep Time: 5 minutes Cook Time: 15 minutes

INGREDIENTS:

1/2 cup rolled oats

1/4 cup boiled basmati rice

2 cups whole milk

1/4 cup sugar

4-5 saffron strands

1/4 tsp cardamom powder

2tsp flax seed powder(optional)

1/4 cup -silvered almonds and chopped pistachios

water as needed

METHOD:

Dry roast the oats in a pan and ground it to powder in a blender.Keep aside.

Note:You can also add 1/2 tsp ghee or butter to roast the oats.

Heat the milk the saucepan and bring it to boil,add the boiled rice and cook to blend for 5 minutes in simmer.

Gently stir in the oats powder and keep stirring until the mixture thickens for 3-5 minutes to porridge consistency(If the mixture thickens in excess ;add little water and thin it out)

Add cardamom powder ,flaxseed powder(enhances the nutty flavor),sugar and mix well to combine.

Stir in the saffron and nuts.

Serve warm or cold.

There you go yummy kheer with rich nutty flavors.There is another good point about instant recipes;I need not write and brag a lot....just keeping it short and sweet.

See ya soon,

Cheers!

Rosemary Garlic Focaccia

noreply@blogger.com (FoodieMomCooks) — Thu, 11 Jul 2013 13:18:00 +0000

No school...Vacation…Family time…Sleepover...Late nights…Beaches… Sunglasses… Flip flops …. Warm air… Palm trees…Blue skies..Sand castles… Bonfires… Ice-cream …Lemonade… Barbecues … Photography…Memories.... Summer is all fun but the post effects aren't great enough to quote.

Pic:Free Clipartpanda

Summer isn't great for Chennailites like Me as we have only 3 types of season there-mild,extreme and very intense Summer but living in tropical climate like Singapore;I love summer as it brings along vacation.

Talking about vacation;My dear herb garden isn't happy about it because of the haze attack past month and continues dryness hasn't helped in cheering them up.

Among all Ms.Rosemary;the lucky dew of sea is twinkling with her usual shine and glow.

In order to reward and celebrate the dew Princess of herbs,I planned to make focaccia sheet.I know it's a long and tiring process in bread baking but this recipe from The Bread Bible by Rose is laudable and fool proof one.I have tried most of her bread recipes and every time she takes me by surprise.

The key point in making successful bread;follow the measurements-rising time-baking time alias follow the step by step method.

Yummy golden focaccia with zing of garlic and rosemary;it is incredibly light yet moist and chewy.This makes the recipe process worthy.

Rosemary Garlic Focaccia
(Recipe adapted from The bread bible By Rose Levy Beranbaum)

Rise Time:5 hrs Bake Time:13-14mins Yield : Makes 16-by-11-by-1-inch

INGREDIENTS:

For Focaccia:
2 ¾ cups unbleached all-purpose flour

3/8 tsp instant yeast

2 liquid cups minus 2 tbsp water, at room temperature

¾ tsp sugar

¾ tsp salt

¼ tsp sea salt

3 tbsp extra virgin olive oil

2 ½ tsp fresh rosemary needles

Pockets of garlic(recipe below)

For Pockets of Garlic:

2/3 cup of peeled garlic and 1 cup extra virgin olive oil

METHOD:

Method for Pockets of Garlic:Place the garlic in saucepan and cover it with olive oil;partially cover the saucepan and allow the oil to boil in simmer for 15-20 minutes until the garlic soften(Not mushy)Lift the garlic separately and allow the oil to cool down.(This garlic-infused oil can be used over focaccia to enhance the flavor or store for future use)

Method for Focaccia:
Mixing the dough (can be done 1-2 days in advance).
In the mixer bowl, with the paddle attachment on low speed combine the flour and yeast; gradually add the water until the dough comes together for about 3 minutes.

It will be very soupy. Increase the speed to medium and beat until the dough wraps itself around the paddle attachment for about 20 minutes. Add the sugar and salt and beat until they are well incorporated, about 3 minutes.

Dough rise: Phase 1(can be done 1-2 days in advance).
Grease shallow bowl with olive oil. Using an oiled spatula, scrape the dough into the bowl (It will look like melted mozzarella: smooth and shiny) Oil the plastic wrap and cover the bowl.

Allow the dough to rise for about 4 hours or until doubled. If you want to make the bread next day; let it rise for 2 hours and move it to the fridge overnight.

Shape and second rise:Phase 2: Coat the sheet pan with olive oil. Pour the dough into sheet pan. Coat your hands with oil and stretch the dough to fit the pan without tearing it.Let it rest for 10 minutes. Spread the dough to almost fill the entire sheet, maintain the bubbles in the dough(do not pop the bubbles)
Note:If dough is very elastic and resists stretching, allow to rest for another 10 mins)

Garlic pockets:Make even depressions in the dough with your finger tips and gently press prepared garlic cloves(recipe above) to each one(as dough rises it will partially enclose the garlic and prevent it from darkening while baking)

Place the rosemary needles along side of the garlic evenly covering the whole dough(You can also sprinkle it before baking)

Cover the pan with large plastic box or greased plastic wrap and allow the dough rise until doubles its original volume, about 1½ hour.
Note: If you are using the dough from refrigerator (allow it to set for 20 minutes in kitchen top before stretching) and the second rise may take about 2 hours.

Preheat the oven: Preheat the oven to 475 degrees F for 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before pre-heating.

Toppings and Baking:
Uncover the dough and drizzle the olive oil(use the garlic infused oil)and sprinkle with sea salt and some rosemary(if not using before rising).

Place the pan on the hot stone or baking sheet and bake for 12-13 minutes until golden brown.

Remove from the oven and drizzle on extra virgin olive oil; if desired and serve.

See you soon,
Cheers!

Flourless Dark Chocolate Cake

noreply@blogger.com (FoodieMomCooks) — Wed, 10 Jul 2013 09:32:00 +0000

Hey there!

Hope you all had a good summer;I'm still enjoying my summer vacation but I know my lazy mood is not a great excuse for not blogging.

After giving myself a little pep talk and a slice of creamy and rich chocolate cake;here I'm with a sinful post featuring the Dark Chocolate minus the flour.

This recipe is from Karina-the gluten free goddess;a must try recipe especially for those who are affected by DEATH-BY-CHOCOLATE SYNDROME".I have to agree with the raising eyebrows that none of the Researchers have found a permanent solution to this syndrome but this recipe addresses for the symptoms such as "immediate craving":))

The principle behind flour less cake is the aerated chocolate custard made by low heat melting of chocolate.These cakes are relatively light and the texture varies from fudge like to crumble depending on the ingredients used.The fudge like flour less cakes resemble thick cheese cake whereas crumb like cakes result from almond meal but equally rich and moist.When we look for gluten-free super rich decadent ones,these win hands down.Sinfully yum and tastes great by the day.

Flourless Dark Chocolate cake
(Recipe adapted from Gluten-free Goddess)

Prep Time: 15 mins Bake Time:50-60 mins Yield : serves 10

INGREDIENTS:

6 ounces dark chocolate, chopped

6 ounces bittersweet chocolate,chopped
1 1/2 sticks unsalted butter, cut into pieces
1 tsp expresso

1 tsp vanilla extract
7 eggs
1 cup light brown sugar, packed
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 cup almond flour
garnish:Sifted confectionary sugar
To serve:
Whipped cream/ice cream
Berries

METHOD:

Preheat oven to 350ºF.Line the bottom of a 9-inch pan with parchment paper and keep aside.

Using a double boiler or microwave,heat the chocolate and butter to melt.Remove from heat and set aside the to cool a bit;stirring in between to keep it silky smooth.

Using an electric mixer, beat the eggs until they turn pale and frothy.Add the sugar and beat until the mixture is thick and creamy for about 5-6 minutes at medium speed.

Reduce the speed of mixer and slowly stir in half of the warm chocolate mixture to combine.

Add the remaining chocolate mixture followed by expresso(it will enhance the chocolate flavor but if you add it excess you will end up making mocha cake) and vanilla extract.
Sift the cocoa into the batter followed by almond flour and gently stir to combine using a wooden spatula.

Pour the batter into the prepared pan and bake at 350 degrees F. for about 50-60 minutes until the tooth pick inserted in the centre comes out clean.
The distinguish feature of flourless cake;the top cracks with crisp edges and centre is moist with crumb texture.

Dust the cake with powdered sugar and serve with ice cream or berries.

From the proud patient of Death-By-Chocolate Syndrome;
Cheers!

Asparagus and Mushroom Salad

noreply@blogger.com (FoodieMomCooks) — Fri, 05 Jul 2013 14:04:00 +0000

Nonstop rain + Chill breeze + My lazy mood=Salad day:)

I want to have a bowl of soup or a warm salad because its too pleasant weather outside with soothing breeze.I'm settled in my couch with a book named"And the Mountains Echoed"by Khaled Hosseini.

Pic;Wiki

One of my favorite author I look forward to his books which has a waiting time for years,this one took about 6 years but worth the wait.

My last visit to market has brought home some asparagus and fresh mushrooms both white and shiitake,so I made a warm salad using both.On regular basis we have roasted asparagus in the salad but today I just blanched it and using a facile dressing to boost the flavors.

Asparagus and Mushroom Salad

(Recipe adapted from Vegetarian by Bay books)

Prep Time: 5 minutes Cook Time: 8-10 minutes

INGREDIENTS:

150gm asparagus spears

400gm button mushroom,halved

1 red capsicum,cut into strips

150gm rocket(arugula)

1 tbsp sesame seeds

3 tbsp orange juice

2 tbsp lemon juice

1 tbsp orange zest

2 tsp lemon zest

2 garlic cloves,crushed

2 tbsp honey

1 tsp olive oil

salt and freshly ground pepper to taste

METHOD:

Snap the woody ends from the asparagus spears and cut it diagonal.Blanch in boiling water for a minute until tender.Drain,wash it with cold water and set aside.

Heat oil in a pan,saute the mushrooms till light golden.Remove and keep aside.

Place sesame,orange and lemon juice,zest,garlic and honey in a large saucepan.Season with freshly ground pepper.

Bring to boil,add the mushroom tossing for 2 minutes.Remove from heat.

Remove the mushroom from the sauce,return the sauce to heat bring to boil,simmer and cook for 5 minutes until reduced and syrupy.Remove from heat and let it cool down.

Toss the mushroom,asparagus,rocket leaves and capsicum.Put on a serving plate and drizzle with remaining sauce.

Let me enjoy my salad and finish my book.Hope you have a great day.

Cheers!

Coconut Rice

noreply@blogger.com (FoodieMomCooks) — Wed, 29 May 2013 15:14:00 +0000

The Climate today in Singapore is awesome,gentle breeze and slight drizzle is keeping up my mood.Today's lunch menu is a great match to such soothing mood.When I say freshness,it relates to palm trees bringing in the aroma of Coconut.
Coconut bring flavors and freshness to the day and this quick recipe delivers it in ease.

My blog has a great collection of Mom's variety rices made from leftover rice and this recipe is one of the best among them.
Coconut rice is made with freshly grated coconut and simple tempering giving the rice irresistible flavor and taste.

I'm going to have my fresh coconut rice with tangy gongura(sorrel leaves) chutney,a great combination found by Mom.

Coconut Rice

(Recipe adapted from My Mom)

Prep Time: 20 minutes Cook Time: 10-12 minutes

INGREDIENTS:
1 cup cooked rice
1½ cup freshly grated coconut
salt to taste
For tempering:
2 tsp coconut oil
1 tsp mustard seeds
3-4 dried chilies
a large pinch of asafetida
2 tsp split urad dal
2 tsp channa dal(soaked in water for 20 minutes)
few curry leaves
fried cashew nuts for garnish
To serve:
Papad/Chutney or Curry

METHOD:
Heat oil in the pan(you can alternately use ghee,gives nice flavor to coconut)add the ingredients for tempering and alloe to splutter.
As the channa dal and urad dal gets golden brown add the grated coconut and saute for 5-7 minutes.

Now gently stir in the cooked rice and mix to combine well with the coconut mixture.
Serve hot with papad or chutney or dry veggie curry.

See you soon,try out fresh flavors and enjoy your lunch!

Cheers!