RecipeGrabBag

Classic Home Made Guacamole

2011-11-15T18:07:00.000-08:00

Hello everyone, in case you are wondering, why I have not been posting new recipes, visiting and commenting on your blogs..... i am extremely busy with an assignment and not able to devote time for blogging. Hopefully things should be back to normal sometime next month....

Today I am sharing a very easy way to make guacamole. The advantage of making it homemade is that you get to control the ingredients and taste according to your family needs.

Ingredients: 3 Haas Avocados, 1/2 onion - chopped, 1 tomato seeded and chopped (optional), 3 jalapenos seeded, 1 garlic clove, 1 Lime juiced, salt to taste.

Procedure: Cut the avocados and remove the seed. scoop the flesh out with a spoon. Pour lime juice over it to prevent it from oxidizing. Mash it finely with a fork (alternately you could puree it in a food processor along with garlic and jalapeno). Keep aside. Grind together the jalapeno and garlic. Add this to the avocado along with chopped onion and tomato (i have not added tomato today). Add salt and mix thoroughly.

Serve with tortilla chips of your choice. Here, I served them with multi-grain tortilla chips.

Quick and Easy Vegetarian Enchiladas

2011-11-07T09:26:00.000-08:00

I am sharing this very simple and easy Vegetarian Enchilada recipe today. It is my favorite go to recipe whenever I need to put something on the table really quick. I have taken the help of a lot of ready made pantry items to cut down on the prep time.

Ingredients: Multi-grain Tortillas - 6 nos, Bush's Black bean fiesta - one 21 oz can, vegetarian re-fried black beans - 1 can, shredded cheese - Kraft Mexican style four cheese 1 8 oz pack, chopped garlic 1 tsp, chopped jalapeno - 3, chopped green onions - 2 tsp.

Enchilada sauce: I simply pureed the leftover chunky tomato salsa - mild (24 oz) I had along with 2 seeded jalapenos. This recipe need about 2 cups of sauce so adjust accordingly.

Filling: Heat a saucepan and add 1 tsp crushed garlic and 3 tsp chopped jalapeno (adjust according to taste). Saute for 2 mins and then and add Bush's black bean fiesta and refried black beans and cook for 8-10 mins. At the end of the process the filling should be thick and not watery.

Assembly: Put some sauce at the bottom of a glass or any baking pan. Then take a tortilla and spread some sauce on it and then spoon about 3 tbsp filling in it and roll. Put it in the baking pan. Continue the process with all the other tortillas. Pour the remaining sauce over the enchiladas.

Baking: Preheat oven at 350 degrees Fahrenheit. Bake for 18-20 mins. Then put shredded cheese and chopped green onion (optional) on the tortillas and bake for 2-3 mins. Serve with guacamole or sour cream and as side of Mexican rice! Enjoy........

Tip: This recipe is really versatile and you could add shredded chicken or any other meat if you want in the filling and make it non-vegetarian.

Patwadi or Patodi Rassa

2011-10-31T15:53:00.000-07:00

Today I am sharing a very different recipe with you. It is a typical Maharashtrian Rassa ot Curry and not many people know it. The name of the dish is Patwadi or Patodi Rassa Bhaji. The procedure involves making the Patwadis or Patodis (Gram flour or Besan vadis) and then adding them to the curry. The concept is kind of similar to Gatte ki subzi, a specialty from Rajasthan, but the taste is totally different as the procedure and masalas are different.

Procedure to make Patwadis:

Mix together 1/2 cup besan, 1 tsp red chilly powder, 1 tsp clove powder, 1 tsp poppy seeds, 2 tbsp fresh shredded coconut, 1 tbsp yoghurt, 1 tsp coriander powder, 1 tsp ajwain, 2 tsp oil, salt to taste and 1 cup water. Put the mixture in a thick bottom pan, and cook for 4-5 mins stirring continuously so that there are no lumps. Then cover and cook for 4 -5 mins more on medium low heat. Take care to keep stirring so that the mixture does not stick to the bottom. When the besan/gramflour is fully cooked and kind of thick, transfer it to a greased plate, spread it around the plate and let it cool. Cut it into small squares or diamonds. At this point the patwadis can be eaten as is or put in a curry.

Procedure for making Curry or Rassa:
Take a pan and put 1 tbsp oil and fry 1 &1/2 cup chopped onion (till they are golden brown), then add 1 cup chopped tomatoes, 1 tsp poppy seeds, 1 tsp coriander seeds, 1 tsp sesame seeds, 1/4 tsp cloves, 1 inch ginger, 4-5 garlic cloves, 2 chopped green chillies, salt to taste and 2 tsp maharashtrian goda masala or garam masala and fry for 5 mins. Grind everything to a smooth paste.

Final Assembly:

Take another pan and put 1 tbsp oil. Add 1 tsp mustard seeds and when they crackle, add 1/4 tsp asofoetida, 1 tsp turmeric powder, 1 tsp red chilly powder and some curry leaves. Add the paste and bring it to a boil. Then add the patwadi or patodi pieces and cook for 4-5 mins. Garnish with cilantro and serve with Roti or Poli.

Note: The traditional curry has a lot of oil floating on top, but being health conscious, I have added only as much oil as necessary. You can adjust the amount of oil as per your preference.

Almond Coconut Barfi (Badam Naral Vadi)

2011-10-25T18:08:00.000-07:00

To all the friends and readers of this blog - Wishing you and your loved ones a very Happy Diwali . Have a safe one!!

Wow can't believe Diwali is already here!!! Its such a joyous time of the year. Friends and families getting together, feasting and enjoying...... just love it.

Today, I am sharing with you a quick and easy barfi recipe. Its another of the must have sweets on a Maharashtrian Diwali Platter. I made this in a microwave, but it can be made on stove top too.

Ingredients: 1 &1/2 cup fresh shredded coconut, 1/2 cup almond powder, 1 cup milk powder dissolved in milk (about a cup), 1 can condensed milk (big), 1/2 cup ghee, 1 tsp crushed cardamoms, 1 tsp saffron strands. I have just used condensed milk for sweetening. If you want more sweetness, you can add a couple of tablespoons of sugar.

Procedure: Put ghee in a heavy bottom pan and when it melts add all the ingredients except crushed cardamom and saffron. Stir till the mixture on medium heat till it starts to leave the sides - about 30-40 mins and then add cardamom and saffron. Grease a plate/tray and set the mixture in it. Cool and cut and store is refrigerator for extended shelf life.

Alternatively you can microwave it in a microwave safe bowl. Stir after every 3 mins and take care it does not run over. When the mixture is little thick, add the crushed cardamoms and Saffron and follow the above steps to cool and cut.

Sharing my Homemade Maharashtrian Diwali Faral Taat: Barfi, Modak, Karanji, Ladoo, Shankarpali, Chivda, Kadbole, Chakli and Shev. I have made Upma which is in the center....... On the first day of Diwali (Narka Chaturdashi) we eat this for breakfast in the morning!

Have a great festival everyone!!! Take care.

Healthy Bread Dosa

2011-10-21T11:27:00.000-07:00

There is some happy news in the blogosphere.....one of our blogger friends Nithya of 4thsensecooking is getting married this November. So her blogging friends decided to host a virtual bridal shower for her - by cooking dishes from her own blog. She is a very talented photographer, so do check out her blog for some awesome clicks. I am making Bread Dosa recipe from her blog today. Its really simple to make and yet very tasty. I added some yoghurt and rava/semolina to give it a little interesting taste and texture.

Ingredients: Whole Wheat Bread - 4-5 slices, 3/4th cup all purpose flour, 1/4th cup semolina/rava, 1 tbsp yoghurt, 1 tsp red chilli powder, salt to taste.

Method: Break the bread into pieces and soak them in a cup of water for 2-3 mins. Then grind all above the ingredients in the mixer along with the bread. The consistency should be that of a dosa batter. Heat a pan and put a few drops of oil on it. Then pour a ladle full of batter and cook for about 4-5 mins on each side. Serve with Chutney or Ketchup.

Hope you like the recipe Nithya. Wishing you a very happy married life.........

Karanji with Coconut Filling (Sweet Indian Empanadas)

2011-10-19T15:29:00.000-07:00

Today I am sharing a very simple and easy method of making Karanji which is like a sweet empanada. It is made with a delicious sweet coconut filling. This sweet is also traditionally made for Diwali Faral (feast) in Maharashtra. This is yet another one of our family favorites.

Ingredients:

For the cover: take 1.5 cups wheat flour or maida/all purpose flour (your choice), 1/2 cup fine rava/sooji/cream of wheat, 2 tsp hot oil, pinch of salt.

For the filling: 2 cups shredded coconut, 1&1/2 cups sugar (adjust according to sweetness of sugar), 2 tsp rice flour, 1 tsp crushed cardamom, 1/4 tsp saffron (optional) or few drops of rose essence (optional).

Method:

Add a pinch of salt to the flour and then pour hot oil (2 tsp) over it and knead the dough with water and keep it under wet cloth for 1 hr. You have to keep kneading it after every 20 mins to make it soft.

In a thick bottom pan, mix the shredded coconut and sugar and cook it till the coconut is soft. Then add the rice flour to it and cook for 3-4 mins. Turn off the heat and add the crushed cardamom and saffron or rose essence. Let it cool.

Then make lemon size balls of the dough and roll out little discs. Put about 3 tsp filling and fold it over to make a cresent shape and cut off the edges with a karanji cutter (pinwheel cutter) or you can seal them with maida paste (add some water to maida or all purpose flour and make semi thick paste), if you want.

Deep fry them in hot oil. Cool and refrigerate for extended shelf life. Personally I like to add rose essence to the filling. It gives it a very distinct and interesting flavor.

Sweet Shankarpali/Shankarpale (Sweet Diamond Cuts)

2011-10-18T16:54:00.000-07:00

This is in continuation of my Diwali Sweets posts since the festival is fast approaching. Today I am sharing the recipe of Sweet Shankarpali/Shankarpale. They are shaped like diamonds and can be either sweet or savory. Today I am sharing the sweet version.

Ingredients: 1 cup all purpose flour/wheat flour (depending on your preference) - all purpose gives more crispy results but wheat flour is more healthy, so its your choice :), 1/4 cup ghee (melted), 1/2 - 3/4 th cup sugar (adjust according to sweetness of sugar), a pinch of salt, and oil to fry.

Method: Add sugar and a pinch of salt to the flour and pour 1/4th cup hot melted ghee over it. Knead it into dough using water or milk as needed (Milk makes them more crispy). Keep it under a wet towel. Keep kneading it every 1/2 hour. After 2 hours, make balls out of the dough and roll them with a rolling pin. Take a pinwheel cutter and cut diamond shapes out of the rolled dough. Fry them in hot oil till they are light brown. Cool and store them in airtight container.

I am sending this to South Indian Home's - Dish it out - with Wheat and Jaggery originally started by Vardhini and also sending it to Kirthi's Kitchen Festival Potluck.

Patal Pohya cha Chivda (Thin Poha Chivda)

2011-10-14T14:58:00.000-07:00

Diwali is definitely on the horizon now. Can't wait for the festive season to start. So today I am sharing this Chivda recipe loved by all my family members and is a must have on our Diwali plate.

Ingredients: 1lb thin pohe (approx), 1/2 cup peanuts, 1/2 cup chana dalia (daala in marathi), 1/4 cup of thin vertical pieces of dry coconut, 1 tbsp white sesame seeds, 10-15 chopped green chilies, 3 tsp coriander powder (optional), 3 tsp cumin powder (optional), 1 tbsp Chivda Masala (optional), salt to taste, 1 tbsp finely ground sugar (confectioners sugar). For Tempering: 1/2 cup oil, 2-3 tsp turmeric powder, 1 tsp asofoetida, 15-20 curry leaves.

Method: Take a pan and put 1 tsp ghee and roast pohe on medium heat until crisp. Add little oil in the same pan and fry peanuts until light brown. Remove them and fry coconut pieces until light brown. Chop and fry green chilies - 1/4 inch pieces. Wipe the pan with paper tissue. Then prepare tempering by adding oil. When it is hot, add mustard seeds, turmeric powder, asafoetida, curry leaves, sesame seeds, chana dalia and fried chilly pieces. Finally add pohe, peanuts and coconut pieces and mix. Add salt, coriander-cumin powder, chivda masala, sugar and salt and toss gently just to coat pohe with all the spices. Cool before storing in an airtight container.

Tips and Variations:

Instead of roasting pohe on the stove, you can preheat the oven to 375 - 400 deg F and roast pohe on sheet pan for 8 -10 minutes or until crisp. Keep an eye on them constantly as they can burn easily.
You can roast and add Puffed Rice to the chivda if you like.

Till my next post, take care everyone.

Rava Naral Ladoo (Semolina and Coconut Ladoo)

2011-10-11T11:09:00.000-07:00

Ingredients: 2 cups semolina (ideally the fine kind), 1 1/2 cups shredded fresh coconut, 2 cups sugar (if sugar is less sweet add 1/4 cup more), 1 cup water to make sugar syrup, 1 cup ghee (melted), Raisins (handful) and Crushed Cardamom 4-5 pods

Method: Roast semolina in ghee over medium heat till its golden brown. Add coconut to semolina and keep roasting for 10-12 minutes. Simultaneously when you are roasting the rava, make 1 string syrup by combine sugar and water in a thick bottomed pan. Add this to the roasted rava and coconut mixture. Mix thoroughly and keep aside. Keep mixing it after every 20 mins. The mixture will become slightly thick in about 1-2 hrs. Add raisins and mix in the cardamom powder - you can add chopped cashews or almonds too. Shape the mixture into balls of desired size. Store them in an airtight container and enjoy your yummy Ladoos!

Tips: How to make One String Sugar Syrup: Take 2 cups sugar and 1 cup water and boil in thick bottom pan. As the solution starts to thicken (If you are lucky enough to check with a thermometer - between 230-234°F) put a drop of the syrup on a plate and touch it with your finger (be really careful and allow it to cool a wee bit before you touch as your hand could burn). Then touch 2 fingers together and try to pull them apart. If you see a single solid sting forming, your syrup has reached 'One String Consistency'.

I am sending this off to: Tickling Palates, Kirthi's Kitchen (started by ohtastensee) and Yummy food and Mharo Rajasthan's Recipes: A veggie/fruit a month event - Coconut.

Banana, Coconut and Coffee Cake

2011-10-06T16:48:00.000-07:00

Normally I don't like to bake. But one rainy day when I had nothing better to do, I decided to try this recipe. I added bananas, coconut and coffee to the original plain cake recipe I got from a magazine long ago (have the cutting but not the name, sorry) and it turned out to be really good! I also substituted whole wheat flour for the all purpose flour. The aroma filled the whole house and the warm just baked cake tasted divine with tea. Surprisingly the flavors of all ingredients blended in with each other really well.

Ingredients:

1 1/2 cups whole wheat flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick melted unsalted butter
3 mashed bananas (ripe)
1/4 cup dessicated coconut

2 tsp Instant Coffee Powder
2 eggs
1 teaspoon vanilla extract

Procedure:
Preheat oven to 350 degrees. Whisk together flour, sugar, baking powder, baking soda, coffee powder and salt. Add butter, mashed bananas, dessicated coconut, eggs, and vanilla. Stir and mix thoroughly, I did it with a hand mixer. Pour in a greased 9 x 13 inch baking pan. Line the baking pan with parchment paper so the cake comes out clean. Bake for 25 to 30 minutes. Insert a knife in the center of the cake, if it comes out clean that means the cake is done. Enjoy!!

This also looks like a perfect recipe to send to: A Veggie/Fruit a month Event originally started by Priya of Mharo Rajasthan's Recipes who also happens to host it this month!!

This recipe also goes to Easy and Tasty Recipe's HCC (Healthy Cooking Challenge) -Bakes originally started by Smitha.

Vermicelli Kheer with Almonds and Saffron - Back after a long Break :)

2011-09-28T11:05:00.000-07:00

Vermicelli Kheer with Almonds and Saffron

Hello everyone, I am back after a much needed blogging break :) Thanks to all the friends who asked about my well being and missed me, I missed u all too.....

Today I am sharing one of my family's favorite desserts - Vermicelli Kheer or Porridge. The almond paste gives it a creamy and rich taste and the saffron adds nice rich color. Its one of the quickest and simplest to make dessert recipe.

To make this kheer, put 1 tbsp ghee in a pan and roast 1 cup vermicelli (i used bambino as I had them on hand). When the vermicelli is light brown, add 3 cups milk to it and bring to a boil stirring constantly. Add 1&1/2 cup sugar (adjust according to desired sweetness).

Then add Almond paste to this (to make almond paste, soak 20-25 almonds in warm water for 3-4 hrs and peel them and grind them in a mixer). After stirring and boiling on medium heat for 5-10 mins, then add 1 can evaporated milk. This lends a very nice flavor to the kheer. Then add 6-8 crushed cardamoms and a generous pinch of saffron strands. When the kheer is nice and thick, take it off the gas and cool.

It tastes best chilled. Garnish with cut almonds before serving.

Will be blogging on and off for some time, hope to be more regular after a while. Take care everyone.

Queso Sauce with Nutritional Yeast - for Maitri Friendship Chain

2011-06-01T15:22:00.000-07:00

I was paired with Shubha of Chutki Bhar Pyar in the Maitri Friendship Chain. She sent me a pretty interesting ingredient. I had no idea what so ever, as to what it was so I asked her for a clue. She said it was used in vegan cooking. Armed with that information and with lots of help from Google, I correctly guessed it was Nutritional Yeast!!! [Phew :))]

Now the second part was to find recipes :)) I got the Queso Sauce Recipe here. As usual I added my own touch to customize it.

Recipe: In a saucepan mix together 1/4 cup nutritional yeast, 1/4 cup all purpose flour, 2 tsp paprika, 1/2 tsp garlic powder, 1 cup water, 2 tbsp olive oil, 1/2 cups Habanero salsa and salt to taste. Whisk on medium heat till the mixture is thick - takes about 3-5 mins. Serve with tortilla chips!!

I also want to share the picture of the beautiful Maitri package Shubha sent me. The cookies we really yummy and everyone loved them. Thank you so much Shubha, I am so glad we got to know each other courtesy of Maitri chain!!!

Beetroot and Carrot juice with Coconut Water!

2011-05-10T15:31:00.000-07:00

This recipe experiment is a result of a recently purchase - Individual Coconut water packs from Costco. They are Natural, super refreshing and perfect for summer.

Today when I was making Beet and Carrot juice, decided to experiment a little bit and added coconut water to enhance the taste. The result was amazing. Tasted so yummy!!

Here is the recipe: Peel and cook 2 beets and 2 carrots (medium size) in a microwave for 8-9 mins (till fully cooked and and soft). Alternatively you can also cook them in a pressure cooker. Upon cooling, mix it with coconut water about 11 0z pack and puree/grind everything in a mixer. Chill and serve. It is really that simple!!

This refreshing recipe will be sent off to:

Kurinji Kathambam's HRH - Healthy Summer

Divya's Show me your Summer Cooler

Simply Food's Only Coolers and Mocktails originally started by Pari.

Torview Toronto's Food Palette Pink

Healing Foods Sukham Event originally started by Siri.

Till my next post, take care everyone!!!

Dal Palak ( Lentils with Spinach)

2011-05-09T15:19:00.000-07:00

I am so thankful that everyone in our family loves Spinach! This dal is a staple in our house. Its very quick and simple to make and nutritious too.

Here is how I make it: Cook 1.5 cups tuvar dal with 1 bunch washed and chopped spinach in a pressure cooker. Then it lightly. In a pan heat 3 tsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asofoetida, 1 tsp turmeric powder and 1 tsp red chilly powder and 7-8 cloves of crushed garlic. Add 1/2 chopped onion and 1 chopped tomato. Cover and cook till onion and tomato is soft ie approx 4-5 mins. Pour the lightly mashed dal and spinach in the pan. Boil for 3-4 mins. Add 1 tsp garam masala and salt to taste. Add 1/2 tsp lemon juice. Serve hot with Rice or Roti.

I am sending this to Kannada Cuisine's MLLA #35 originally started by Susan and Veggie Platter's CWF: Toor Dal/Pigeon Peas originally started by Kiran and Rasoi's Veggie/Fruit a month: Spinach originally started by Priya.

A Veggie/Fruit a Month - Pineapple Round Up and Maitri Update!

2011-05-04T15:57:00.000-07:00

This is the roundup of my first blog event!! I got an awesome response. A big thank you to all the friends who participated. Each and every recipe was lovely and special.

There is no particular order in which I have listed the recipes. So here goes.........

Kavitha of Kavis Aromatic World: Pineapple Peanut Butter Smoothie
http://kavisaromaticworld.blogspot.com/2011/04/pineapple-peanut-butter-smoothie.html

Priya of Mharo Rajasthan's Recipes: Pineapple Pachhadi (Pineapple Chutney)
http://mharorajasthanrecipes.blogspot.com/2011/04/pineapple-pachhadi-pineapple-chutney.html

Richa Priyanka of Ambrosia: Pineapple Sambar
http://ambrotos.blogspot.com/2011/04/pineapple-sambar.html

Ambreen of Simply Sweet and Savory: Pineapple Coconut Muffins

http://simplysweetnsavory.blogspot.com/2011/04/pineapple-coconut-muffins.html#more

Nutan of Rice n Spice: Pineapple Bread

http://rice-n-spice.blogspot.com/2011/04/pineapple-bread.html

Shriannalakshmi of Shriannalakshmi: Pineapple Upside Down Cake

http://shriannalakshmi.blogspot.com/2011/04/pineapple-upside-down-cake.html

Dhyuthi of Mélange: Chilly Mustard Flavored Pineapple
http://indianspicee.blogspot.com/2011/04/chilly-mustard-flavoured-pineapple.html

Krithika of Krithi's Kitchen: Grilled Pineapple Rings

http://krithiskitchen.blogspot.com/2011/04/grilled-pineapple-rings.html

Vaishali of Ribbon's to Pasta's : Pineapple Sheera
http://ribbonstopastas.blogspot.com/2011/04/pineapple-sheera.html

Aipi of US Masala: Mini Pineapple Bundt cake
http://usmasala.blogspot.com/2011/04/pineapple-mini-bundt-cake-eggless.html

Denny of Oh Taste n See: Pineapple Upside Down Cake
http://www.ohtastensee.com/2011/04/25/pineapple-upside-down-cake/

Shy S. a newbie blogger of Shy's Kitchen Chronicles: Pineapple Chutney
http://shyskitchenchronicles.blogspot.com/2011/04/pineapple-chutney-quick-or-exotic-you.html

Rani Acharyulu of Home made vegetarian recipes: Candied Pineapple
http://rangaraniacharyulu.blogspot.com/2011/04/candied-pineapple.html

Priya of Priya's Easy N Tasty Recipes sends 2 recipes:

Vegan Pineapple Muffins

http://priyaeasyntastyrecipes.blogspot.com/2011/04/vegan-pineapple-muffins.html

Eggless Pineapple & Cornmeal Pancakes

http://priyaeasyntastyrecipes.blogspot.com/2011/04/eggless-pineapple-cornmeal-pancakes.html

Kurinji of Kurinji Kathambam sends 3 recipes:

Pineapple Lassi
http://kurinjikathambam.blogspot.com/2011/03/pineapple-lassi.html

Pineapple Kesarihttp://kurinjikathambam.blogspot.com/2011/03/pineapple-kesari-my-150th-post.html

Pineapple Juicehttp://kurinjikathambam.blogspot.com/2011/04/pineapple-juice.html

Nayna of Simply.food: Pineapple Icecream

http://www.simplysensationalfood.com/2011/04/pineapple-icecream.html

Suma Gandlur of VeggiePlatter: Microwave Pineapple Jam
http://veggieplatter.blogspot.com/2011/04/aam-kesar-phirni-microwave-pineapple.html

and finally 3 entries from my blog......... Rupali of RecipeGrabBag:

Pineapple Menaskai:

http://recipegrabbag.blogspot.com/2011/04/pineapple-menaskai.html

Pineapple Chutney:

http://recipegrabbag.blogspot.com/2011/04/pineapple-tomato-chutney.html

Pineapple Raita:

http://recipegrabbag.blogspot.com/2011/04/pineapple-raita.html

Please let me know if I have left out any entries. Next month's veggie is: Spinach, so head on to my friend Reshmi's blog: Rasoithekitchen and send in your entry.

Now for some exciting Maitri update. I am matched up with Shubha of Chutki Bhar Pyar. Can't wait to see what mystery ingredient she sends!!

Friends, please join Maitri friendship chain, its really exciting to make new friends who share your interests! Priya of Mharo Rajasthan's Recipes had posted a great running roundup of Maitri so far.

Hope you all enjoyed the roundup as much as I did. Till the next post, take care everyone!!

Pineapple Menaskai

2011-04-26T12:17:00.000-07:00

I came across this Pineapple Menaskai recipe while browsing for pineapple recipes. The very next day went and bought a fresh pineapple and tried it out. It was really delicious! I have made some minor changes in the recipe to experiment.

Procedure: Cut 1/2 Pineapple, about 2 cups into cubes. Boil the pieces with approx 1 tsp tamarind paste and 2 tsp jaggery (adjust jaggery according to sourness of pineapple) and 1 tsp paprika. Cook with salt and water for about 5 mins or until done. Drain the water and keep aside.

In the meanwhile heat pan and roast 2 tsp sesame seeds, 2 red chillies, 1 tsp coriander seeds and 1 tsp cumin seeds. Grind them with 1/2 cup fresh coconut. Mix this with the pineapple pieces and cook on medium heat for 3-4 mins. Adjust salt and seasonings.

Then prepare the tempering in a seperate pan. Heat 3 tsp oil in a pan. Add 1 tsp mustard seeds. When they crackle, add 1/2 tsp asofoetida, 1 red chilly, 4-5 curry leaves and pour the tempering on the pineapple mixture. Serve with rice or roti.

This dish is traditionally served in weddings or festivals.

Sending this off to US Masala's Bookmarked Recipe Every Tuesday Event originally started by Priya and also to A Fruit/Veggie a month on RecipeGrabBag originally started by Priya.

Pineapple Tomato Chutney

2011-04-19T11:30:00.000-07:00

This chutney is a product of my successful kitchen experiments, a very rare phenomenon I should add :)

Its really simple to make and versatile to use. The sweet and sour flavors of tomato and pineapple blend really well in this chutney and result in an exotic flavor!

Cut 3-4 ripe tomatoes. Heat oil in a pan and cook them for 3-4 mins on medium heat. Add 8oz crushed pineapples from a can, or use 1/4th fresh pineapple. Cook for 3 mins till everything is soft. Add 2 tsp of white sesame seeds and 2 tbsp of roasted peanuts. Continue cooking for 4 more mins. Add 2 tsp red chilly powder, 1/2 tsp turmeric powder, 1 tsp sugar (optional) and salt to taste.

When the mixture cools, grind to a paste. After this point, you can enjoy as is or add tempering, depends on your taste. For the tempering (optional) - heat 2 tsp oil and add 1 tsp mustard seeds and 1/4 tsp asofoetida. Pour over the chutney. Enjoy with dosa, paratha, bread, ie pretty much anything.

This is my second entry to the guest event on Recipegrabbag A Fruit/Veggie a Month - Pineapple originally started by Priya of Mharo Rajasthan's Recipes.

Amrakhand (Mango Shrikhand)

2011-04-14T15:08:00.000-07:00

This is a fruity version of the Shrikhand recipe I had posted some time back. For Amrakhand, just add 8 oz of Mango Pulp to the recipe (ie half of the 14 oz can - I don't know if you can get a smaller mango pulp can). Alternatively you can puree 1 - 14 oz mango slices can. Works better, but since I had pulp on hand, used it for this recipe, nothing like fresh mango though, for this recipe you can add 4 sliced mangoes. Adjust the sugar as per need because sometimes the canned mango pulp can be little more sour.

Ingredients:
Plain yogurt (for chakka - that's what we call the strained yoghurt) - 2 lbs container (Used two 2 lbs Dannon), Sugar - (typical ratio: 1 cup chakka : 1 cup sugar - but adjust sweetness according to your own preference), 8 oz Mango Pulp, 1/4 tsp - nutmeg powder (best if freshly grated), Cardamom - crushed, 5-6 pods.

Procedure:
Usually I strain the yoghurt overnight. Place a cheesecloth/thin soft towel or cloth in a strainer with a bowl underneath. Pour the yoghurt in it. Tie up the cloth and hang it (idea is to strain out all the water from the yoghurt) on a banana holder/your kitchen sink tap (keep a bowl underneath to catch the dripping water - my mom re-used this water to knead doug because it has lot of nutrients). The Chakka/strained yogurt looks like this:

The next day, place the strained yogurt, mango pulp and sugar in a bowl and mix it thoroughly. Typically I use a hand mixer - saves time and effort. When the sugar dissolves, add the nutmeg powder, crushed cardamom and mix again with a spoon. Chill and serve!!

I am sending this recipe off to Kaarasaaram's Healing Food - Mango Event originally started by Siri.

Pineapple Raita

2011-04-11T12:31:00.000-07:00

Today I am sharing a super simple, quick and refreshing pineapple raita recipe with you to kick off the A Fruit/Veggie a month Event on my blog - RecipeGrabBag originally started by Priya of Mharo Rajasthan's Recipes.

Procedure: To make this raita, mix together 1 cup yoghurt, 1/4 tsp black pepper, 1/4 tsp chaat masala, 1 tsp sugar and salt to taste. Add 8 oz crushed pineapple. mix thoroughly. Garnish with chopped cilantro and a pinch of paprika. Enjoy as a side dish with any meal. Makes a great accompaniment for spicy biryani!

Guest Hosting Veggie/Fruit a Month Event - Pineapple!!

2011-04-01T07:47:00.000-07:00

Let me start this post by thanking my good friend Priya of Mharo Rajasthan’s Recipes for giving me an opportunity to guest host this popular event that features either a veggie or a fruit as the star ingredient and you have to share your recipes using it as the main ingredient.

For those of you who don’t know her, Priya is a really good friend and an awesome hostess! She is ever so bubbly, has an infinite amount of energy and contagious laughter :)

Now coming to the star ingredient or Fruit of the Month, it is Pineapple!!!

The reason I choose pineapple is because it is a very versatile fruit which is used in almost all the cuisines and its available fresh or tinned any time of the year. It makes for some great sweet as well as savory dishes. Pineapple is also an excellent source of manganese and vitamin C. Plus my family loves it :) so this will give me an opportunity to find new ways to use this fruit. So get creative and share all your wonderful recipes!

One more thing, as with all events, this one comes with a set of rules too. So, browse through them before you get cooking. Here goes……

Pineapple has to be the STAR of the recipe ie the main ingredient, not the garnish.
It can be cooked in any way or can be in its raw form in the recipe.
It can be any course of the meal, snack, etc.
Recipe has to be strictly vegetarian (eggs are allowed).
You HAVE to make new recipes and old archived posts are not allowed.
Use of Logo is compulsory.
Please link your recipe to this page and also link to Priya's event announcement page.

Please send in your entries with the subject of "Fruit A Month – Pineapple” , before April 30th, 2011 to rgrabbag [AT] gmail [DOT] com with the following details:

Your Name:
Blog Name:
Recipe URL:
Picture attached:

Non bloggers can email me your name, recipe and picture at rgrabbag AT gmail DOT com with the subject of "Fruit A Month - Pineapple" before April 30th, 2011.

Happy cooking and looking forward to all the wonderful creations!!!

Paneer Kati Roll

2011-03-29T14:34:00.000-07:00

I first tasted Kati roll a few years ago in India. After we came to US, I tried to make them at home simply because I could not find them in any restaurant here. One day, while searching for variations for the vegetable filling I normally made, I came across this recipe on Inhouse recipes. It was a great hit with the family and I have been making kati roll in this manner ever since. My Favorite chef Sanjeev Kapoor also has a nice variation if you want to try it. He uses paneer tikka in the kati roll, which tastes divine too.

This is the way I like to make Kati Rolls (customized to suit my family's palette):

Filling: I used Nanak fried paneer pieces (8 0z), simply because I had them on hand that day. (You can use the normal block of paneer or home-made paneer). Then I marinated them in 1/2 cup beaten yogurt with 1 tsp ginger garlic paste. My kids are not big fans of spicy food, so i left out the spice in the marination. You can add green chilly paste or red chilly powder if you want.

Then in a separate pan, heat 1 tbsp oil and add 1 tsp ginger garlic paste, 1vertically sliced onion and 2 vertically sliced green peppers. I used the 3 pepper blend from the grocery store for convenience. Then add a pinch of black pepper, 1 tsp red chilli powder, 1 tsp chaat masala and 1 tsp garam masala. Fry everything till its semi soft and then add the marinated paneer pieces. Cook till it gives out a nice aroma and it loses almost all the moisture. At the end, crush and sprinkle a pinch of kasoori methi. It enhances the taste and add an interesting flavor.

Now coming to the paratha part: Mix 2 cups wheat flour with salt and 1 tsp oil and knead it into a dough. Roll out the parathas and cook them on both sides. I make them a little thicker than usual so that it holds up to all the fillings.

Assembly: Keep the paratha on a plate. Spread some green chutney (grind together 1/2 bunch cilantro, 1/4 the bunch mint leaves, 3 green chillies, 1/4 the cup dry shredded coconut (optional), 1/2 tsp lemon juice and salt to taste). Put the cooked paneer mixture, add shredded cabbage/onion or any other raw veggies you like and roll it. Wrap one end in a parchment paper and an aluminum foil as it helps to keep the wrap in shape. Enjoy this versatile Indian street food!!! What is your favorite street food? Write back in your comments. Till my next post, take care everyone!

This recipe is going to US Masala's Bookmarked recipe Every Tuesday Event - Volume 34, originally started by Priya.

Mulyacha Thecha/Koshimbir (White Radish Salad)

2011-03-28T13:04:00.000-07:00

Hello friends, its been quite some time since I posted anything new. Had been really busy on the personal front. Hopefully now I will be able to devote some time to my much neglected blog. Thanks to everyone who expressed concern while I was away.

Today, I am going to share Mulyachi Koshimbir recipe (white radish koshimbir/salad) with you. This is a typical Maharashtrian specialty, exactly the way my mom makes it. I love the way the peppery radish tastes with the cold yogurt and the tempering. Its really simple to make too.

Soak 1/4th cup chana dal for 1 or 2 hrs and grind it roughly. Grate 1 big radish (white). Mix the radish and chana dal with 1.5 cups yogurt, add some salt and sugar to taste. In a seperate pan, heat 2 tsp oil, add 1 tsp mustard seeds, 1 pinch asofoetida, 1 tsp cumin seeds, 1/2 tsp methi/fenugreek seeds (very important), 1/2 tsp turmeric powder (optional) and 2 green chillies chopped or sliced. Pour the tempering over the radish and yogurt mixture, garnish with cilantro and serve as a side dish with roti/rice.

This is also my entry for Sweet Artichoke's :Veggie/Fruit of the Month Event originally started by Priya.

I am also sending this for Seduce Your Tastebud's -Flavors Of Maharashtra' event originally started by Naina.

Matar Karanji (Indian Green Peas Empanada)

2011-01-11T09:21:00.000-08:00

This is another one of my mom's specialty recipes. The green pea filling tastes divine in this karanji. I used to beg her to make this on almost all my birthdays and also when I was pregnant!

Even though the procedure looks elaborate, its really simple to make: For the cover, take 1.5 cups wheat flour, 1/2 cup fine rava/sooji/cream of wheat, 2 tsp hot oil, salt to taste in a bowl. Knead the dough with water and keep it under wet cloth for 1 hr. You have to keep on kneading it after every 20 mins to make it soft.

Meanwhile, prepare the filling. Heat 2 tsp oil in a pan and add 1 tsp cumin seeds, 1 tsp roasted poppy seeds (khus khus), 1/2 cup chopped onion, 1/4 tsp turmeric powder (optional) and 1 tsp crushed garlic. Saute till the onions are soft. To this add about 1.5 cups crushed green peas. The green peas should be very coarsely crushed. Cover and cook for 5 mins on medium low heat. Add salt and lemon juice to taste and 1/2 cup freshly grated coconut along with a little chopped cilantro. Let it cool.

Then make lemon size balls of the dough and roll out little discs. Put about 3-4 tsp filling and fold it over to make a crescent shape and cut off the edges with a karanji cutter or you can seal them with a fork, (the folding and sealing process is exactly like you would do for an empanada). Take care not to put excess filling or else you will not be able to seal the karanjis properly and they will break open while frying.

Deep fry them in hot oil and serve with green chutney or ketchup!!

This recipe is going to Mharo Rajasthan's Bookmarked Recipe Every Tuesday Event: Volume 24, hosted by US Masala.

Tikhat Mitha chya Poorya (Maharashtrian Masala Pooris)

2011-01-05T11:56:00.000-08:00

Recently, Socal was going through a bad patch of weather along with the rest of the globe. To overcome the rainy day blues, I decided to make my all time favorite snack....... Tikhat Mithachya Poorya. Mom used to add Owa/Ajwain to these pooris and we were in 7th heaven whenever she made them. The ajwain gives a very unique flavor to the pooris. These pooris are also popular picnic or overnight trip food amongst Maharashtrians. 'Tikhat' means red chilly powder and 'mith' means salt, so the loosely translated, it means hot and savory pooris :)

To make them, take 2 cups wheat flour, add 1 tbsp besan (gramflour), 1 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp ajwain/owa, 1 tsp sesame seeds, 2 tsp chopped cilantro and salt to taste. After this add "mohan" ie heat about 3 tsp oil in a pan and pour it on the flour. This helps pooris to puff up. Knead the dough with some water. It should not be too soft or too firm. Keep it covered for 1/2 hour and then roll out little discs and deep fry them in hot oil. Serve with any pickle of your choice. Do try them out.

Thank god I thought of clicking the pictures before I called my kiddos over for snack time; because they finished all of them in exactly 5 mins :))

Sending this as an entry for two events:
Seasoned and Dressed's: Cooking with Seeds Event originally started by Priya and also to Tickling Palates: Deep Fried Snack Event.

Showcasing Awards and Answering Tag Questions!

2010-12-16T17:13:00.000-08:00

Many thanks to Kurinji Kathambam for passing on this award. She is very talented. Do find time to visit her lovely recipe blog, where you get some additional perks like her occasional posts on lovely rangoli designs, pictures and poems, etc :)

I want to pass on this Best Blogger award to: Sanyukta, Soumya's Kitchen, Oriya Rasoi, PriyaNowServing, specialtyrecipesfrommykitchen, Bakasoor, Cookingstation, JaisyJames, Sayali, Shama Nagarajan. Please accept this award and pass it on to your friends.......

My gratitude and apologies to Sayali of Treat your Tongue . She had passed on this award quite a few months ago. Sorry Sayali, I was on blogging break at that time......

I am passing on these awards to: Kavita, PanchPakwan, CozyLittleKitchen, Vibaas, Banaraskakhana, Apskitchen, Shoumya, Cookingiseasy, Gayathri'scookspot, Indianspicemagic. Please accept the circle of friends and sunshine award and pass it on to your friends.......

Questions & Answers

I was also tagged by Mrs. K of Kavita's kitchen to answer some fun interview questions. Kavita has a lovely space with recipes from a variety of cuisines to choose from; count on her to leave a lovely, well composed comment on your blog :)

So here are the tag questions........

1. Are you a vegetarian, or have you thought about being one?
Although I eat both Veg and Non-Veg, I tend to be more partial toward vegetarian choices.

2. Who inspired you to cook or bake?
My mother is my biggest inspiration. She instilled in me the love of cooking at a very early age. We were lucky enough to taste a myriad of amazing dishes, both cooked and baked by my mom :)) She also does not like to waste things, so in that process, she ended up inventing a ton of new dishes much to our amazement!

3. How do you celebrate Christmas?...or a favorite holiday of your choice?
Christmas celebrations at our house typically include decorating a tree, hanging out stockings, exchanging gifts amongst friends, drinking hot chocolate with marshmallows on Christmas eve while watching Rudolph the Red nose Reindeer or something in that genre and leaving cookies and milk for Santa Clause 'cause we still have one big time "Santa believer" left in our house - my youngest one who is just 3 and a half yrs old :)

4. Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home?
We normally prefer to celebrate New Year with a few close friends because they are like our extended family out here; or if we are lucky, sometimes we do get to celebrate with close family too.

5. If someone were to ask you to bring dessert to a party, what would you bring? Store bought, or homemade, and if you were to make homemade, what would you make?
It totally depends on the notice time.... if party plans are improptu, I would just pick up ice-cream or cake from the store :) But if it is planned well in advance, I would definitely try and bring something home-made depending on the party menu or theme and the number of people; but mostly it would be a trifle, crumble, pudding, or something on those lines, an Indian menu, would call for Kheer, Gulab jamun, Shrikhand or similar Indian desserts.

6. How will you celebrate your next birthday?
Hmm... Life is too uncertain to plan that far ahead...... plus I love surprises [this is a hint for family and friends reading this post :))].

7. Do you have a New Year's resolution-and will you be sticking to it?
Long time ago I made a new year resolution - "Never to make any New Year Resolution", well, I am still sticking to it :))

I am now tagging 12 of my blogger friends to answer this same questionnaire. I had a ton of fun answering these questions and I hope you all will too:

KitchenBoffin, Krishnaveni, Authentic Food Delights, HGormetFoodie, JoyofCooking, Khaugiri,
VeggiePlatter, Satrupa , Sangeeta, Torviewtoronto, USMasala, Padhu. Please tag 12 friends after answering these questions.

I am really grateful to all my blogger friends for showering me with so much love. Believe me I want to share these awards with all of you. Till my next post, Happy holidays and take care everyone!!!