Smitha's Spicy Flavors, Cooking my way...

Chocolate chip Cookie cake

2012-01-29T18:28:00.000-08:00

Click HERE to check out Siri's Fund drive for Vaidehi Ashram for Destitute Girls.

Click HERE to check out the Babycakes Pop Maker (Code - RU9) I am sponsoring as a raffle prize in this fund drive.

Click HERE to check out the post on how wonderful the Babycakes Pop maker is.

Click HERE to check out the Jewellery set (Code - RU22) my friend is sponsoring as a raffle prize.

Click HERE to make you BIDS and DONATIONS.

For the final day of the Marathon, I took a simple chocolate chip cookie recipe and turned it into a cake, that's why the name 'Chocolate chip cookie cake' :)

I used a 8in pie tray to bake this 'cake'. You can use either use a pie tray or a cake pan, but make sure it isn't too big or it will become a cookie instead of a cake. You can surely bake big cookie, but its going to be a chewy cookie so its going to be a soft one.
I just made it little thicker, so it turned into a cake.
I cut it into triangles, to get a smaller serving size (I cut into even smaller triangles than the ones in the picture :))

I lined the tray with parchment paper, but you surely can grease it and dust it with flour, to get a perfect round shape.
Its an easy recipe and I am sure the kids loved it because its something different, in a different shape anyway, but has the same cookie taste!

Ingredients:

Dry:

1 cup all purpose flour
1/4 cup white whole wheat flour
1/2 tsp salt
1/2 tsp baking soda

Wet:

1/2 cup butter (room temperature)
1/4 cup white sugar
1/3 cup packed light brown sugar

1/2 tsp vanilla extract
1 egg

1/4 cup milk chocolate chips

Method:

Pre-heat the oven to 350 degrees F.

Line the tray with parchment paper or grease and flour it.

Swift the dry ingredients together and keep aside.

Take the room temperature and whip it with the brown sugar and white sugar, until its white.

Add in the vanilla extract and egg. Mix until well combined.

Slowly add the dry ingredients into the wet mixture and mix until combined.

Gently fold in the Chocolate chips into the batter at the end.

Pour the batter into the baking tray and bake @ 350 degrees F for 15-20 minutes, until it browns on the top and the center comes out clean when inserted.

Cool on a rack.

Cut into pieces and serve when cool.

Enjoy!!!

Check out the Blogging'>http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#12

Sending this to Srivalli's 'Chocolate Mela'

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

Chocolate chip Pancakes made healthy with Multigrain flour

2012-01-28T12:31:00.000-08:00

Who doesn't like pancakes early in the morning?...well my kids do and would prefer me making them every morning if possible. Well, that I don't do. They are reserved only for weekend mornings. And then I would add what they love into it and mostly probably that would chocolate chips.

Trader Joe's is a good place to shop for healthy and organic stuff. One of the items I have been getting from there, is the multigrain flour. It has barley flour, oat flour, wheat flour, brown rice flour, oat bran, cornmeal and also wheat bran. Isn't that a healthy combination.
Tell that to the kids and they are going to run a half mile from the kitchen. Turn that flour into pancakes - No questions asked and nothing is left on the plate! :)

Ingredients:

1 cup TJ's Multigrain baking mix
1/2 cup milk + more to bring it to required consistency
1 egg
1/4 cup chocolate chips

Few oil drops for each pancake

Method:

Mix the ingredients (except the chocolate chips) together to the required consistency.

Heat a skillet and add a few drops of oil.

Pour a ladle full of batter into the skillet.

When you see the it bubbling, add the chocolate chip into the pancake.

Wait for a few more seconds and flip it over when it browns on one side.

Remove as soon as you see it browning on the other side too, not more than a 20 sec.

Serve immediately, drizzled with a syrup and with their favorite fruit on the side.

Enjoy!!!

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

Crunchy Flowery 'Choco' cookies

2012-01-27T16:55:00.000-08:00

For the 5th day of the Marathon... here is an easy breezy chocolate cookies...crunchy, buttery and melt in your mouth types...mmm...

Simple and very easy to make! The dough is slightly thicker than, I mean harder than regular cookie dough. So that the reason for the 'flowery look', which my kids enjoyed cos they look like flowers :)

You can skip adding the cocoa powder to make regular plain butter cookies, which also tastes just as great and make a good base for ice cream! :)

I use white whole wheat flour in equal quantities with white all purpose flour, so that the whole wheat taste stays subtle when the kids try them. This did help in keeping the flavor almost same.

Ingredients:

1/2 cup white whole wheat flour, unbleached
1/2 cup all purpose flour
1/3 cup packed light brown sugar
1 tbsp cocoa powder
1/2 cup butter

little bit of confectioner's sugar or powdered sugar for dusting
Method:

Pre-heat the oven to 325 degrees F.

Line a cookie sheet with parchment paper or silicon mat.

Mix all the dry ingredients together in a bowl and combine well.

Add the butter and mix well.

Make balls smaller than a golf ball and slightly flatten it on the parchment paper. they will crack on the edges giving them a flowery look!

Place them 1/2 inch apart.

Bake them for 15-20 minutes. They will be slightly soft when hot.
When they become cool, they will harden up.

Dust with powdered sugar when cool.

Serve when cool.

Enjoy!!!

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

Simple Easy Coconut Macaroons

2012-01-26T19:12:00.000-08:00

Coconut Macaroons as a house favorite. If we get any from the store, they are gobbled up immediately. If I make them, they are gone instantly! The box has to be opened and that's it....we jump upon them as monsters!!
OKOK Maybe I am exaggerating a tiny bit...but surely we all love them....my little one is just getting to like them, but me, my husband and my older one love them.

This has been on my to do list for a very long time. To make life easy for myself, I first tried them with the whites we get in a cartoon. they did come out good, but since the whites in the cartoon as little runny than the original egg whites itself, when they baked, the whites ran a little at the bottom.

Second time, I tried with regular egg whites and there was no running at the bottom.

Third time, I tried whipping the egg whites a little and this really gives a soft texture to the macaroon.

So I would suggest you try them in any of the above ways....the result with the last is surely better than the rest.
If you are going to eat them immediately, first and second ways are also good too.

There is egg less version of coconut macaroons, which I am going to try next :)

Ingredients:

2 cups shredded or grated coconut, unsweetened ( you can use the only you get in the Indian grocery)
1/3 cup + 2 tbsp sugar
3 tbsp unbleached all purpose flour, maida
3 egg whites, whipped till they turn white
pinch of salt
1/2 tsp vanilla extract

For Chocolate topping:

Melt milk chocolate in microwave as required.

Method:

Pre-Heat oven to 325 degree F.

Combine all the dry ingredients together in a bowl.

Gently fold in the wet ingredients.

Using a tablespoon, drop small rounds onto the baking sheet.

Bake for 15-20 min, till they start turning brown, and are cooked through the center.

Remove onto a cooling rack.

Serve when cold. They taste good even when they are warm.

After they cool, melt chocolate and drizzle over them. You can also dip the bottom half, for a half chocolate and half plain look.

Enjoy!!!

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

Check out the Blogging'>http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#12

Eggless Chocolate pudding and a Fund drive for Destitute girls of Vaidehi ashram

2012-01-25T14:31:00.000-08:00

Hello everyone...Today I am here with a very beautiful message from Siri, from CookingwithSiri, who is conducting a fund drive for some really beautiful children, an ashram actually, Vaidehi Asharam, for girls who are less fortunate than us, but who totally deserve the happiness the world can offer.

Please hop on to her blog to read about them and the fund drive, and please remember that a little of your time (and money :)) goes a long way.
The small donations you can offer can help buy them food and clothing, basic needs for them to survive.

You don't only have to donate only but she is conducting a raffle with wonderful prizes offered by the Food blogger community, which you can bid for!!! The money, in the form of your bids will directly benefit the Ashram through her.

I am sponsoring a BabyCakes Pops Maker, like you saw, and I loved, in my previous post, as a raffle prize. You can see how well you can make cake pops and also how easy it is.
I am offering this for everyone who resides in US and the prize will be shipped to the lucky draw/dip winner who will be picked by the asharm kids. All the details on how to donate and bid are on Siri's blog.
So guys what are you waiting for, jump on to her place and do your thing!!!
There are tons of other beautiful prizes to be won, so don't stop at the BabyCakes Pops maker, but indulge in which ever items appeals to you the most.

A friend of mine from, Padma Fashions, is also Sponsoring a raffle prize for people in US. You can check out beautiful jewellery set here.

The Code names while donating through Siri's page are:

Babycakes Pop Maker - RU9
Jewellery Set From Padma Fashions - RU22
What ever you do, remember its all for a good cause, for these girls who will get a better life with what we do. I know, we cannot do a lot, but we here are a big food blogging community and when we join, I am sure nothing is impossible.
The HOPE that we can bring a tiny change in a person's life, is surely enough for us to join in on this fund drive.

This fund drive is a month long...but don't wait till the end (what it is, that we always tend to forget towards the end), just do it now and I am sure it will make you happy inside :)
Remember your contributions or bids as less as ten dollars will help buy food for these sweet kids.

Coming to the Blogging Marathon, my post today is sweet and sinful chocolate indulgence!....for the kids you say...nahhh...for me too!...heavenly and delightful!

A yummy dessert after a heavy meal is all I ask, but I rarely get....I wish I could make this very often, but I know instead of the kids...I will be eating most of it!....with fruit OK!! :))
My older one really loved it! it was creamy and yum, he said!
Very easy to make with simple ingredients is what I like...I always thought it was difficult to make and may be it wont come out as creamy as we get in the store.
Quite on the contrary it was smooth and creamy....eggless too.

The first time I made it, the corn starch did not dissolve properly and it did not turn out smooth. the second time I made sure I strained the corn starch mixture before dissolving it into the whole quantity.

Its in very tiny amounts that I make. Please increase the quantity if you want more.

Makes 4 - 1/4 cup servings

1 cup half and half
2 tbsp corn starch
3 tbsp cocoa powder unsweetened ( I used Hershey's)
3 tbsp sugar (more or less)
1/4 tsp vanilla extract
1 tsp instant coffee

Adapted from David Lebovitz's Book 'Ready for desserts' - Recipe of Chocolate Pots De Creme

Method:

Heat the Half and Half in a sauce pan till it starts bubbling at the edges. Lower heat and let it simmer.

Take about 1/4 cup half and half aside.

To the rest, add the cocoa powder, sugar, coffee and vanilla extract.

To the hot half and half which you kept aside, add the corn starch and mix well, so that it isn't lumpy.
(if it gets lumpy, add more corn starch and mix. Before mixing this into the whole mixture, strain it to remove lumps.)

Add the corn starch mixture to the whole mixture and whisk until combined.

Keep whisking and you will see that the chocolate mixture will start thickening.

At this time, pour into small moulds, or one large moulds which is heat proof.

Set aside in the refrigerator until set. (about 2 hours)

Serve garnished with fruit or biscuits.

Enjoy!!!

also to Srav's for her 'Chocolate fest'

and Kavi for Kid's Delight -Something Sweet'

Mysore Pak / Sweet Chick pea flour cake

2012-01-24T14:33:00.000-08:00

For the second day of the Blogging marathon, I chose a easy sweet recipe which I know, the inner child in us desires and loved it as a kid.

Easiest and maybe one of the first sweet I tried out in the beginning of my 'Cooking career'! One of my favorites as a child and which my kids thoroughly enjoy. Its none other than Mysore pak. One of the most popular sweet in India.
My younger one couldn't resist them at all and each time he would pass by, he would pick up one...I had to hide them, so that I could save them! :)

But seriously, the mysore pak which we get in India is amazing. Loaded with tons of ghee, so soft and melt in your mouth kind of texture. The color also varies from top to bottom, a golden yellow on the top to a dark brown caramelized look for the bottom, on some varieties. Who can even resist it? :)
Though there are quiet a few variations which we find in the store, this one is the easiest one which can be done at home.
It does take lot of stirring and mixing, but just 5 ingredients and you are done!

Ingredients:

1 1/2 cup besan, fine chick pea flour
2 cups sugar
1 1/2 cup melted ghee
1/2 cup olive oil
1/2 cup water

Method:
Grease a big tray or plate and keep aside.

In a big frying pan, roast the besan on low to medium heat, till it turns slightly brown in color and you can even smell the roast besan. Remove from heat and keep aside.

In a big wide kadai or a big sauce pan, melt the sugar using the water.

When the sugar has melted, bring the heat to low and add the roasted besan slowly, so that no lumps are formed, stirring continuously to combine with the melted sugar. Turn the heat to medium now.

Then slowly add in the melted ghee, 1 tbsp at a time, till all the ghee has been absorbed. You will see that the mix doesn't stick to the sides. Keep stirring and slowly the batter will start bubbling.

Start adding the oil, 1 tbsp at a time, till all is absorbed. Keep stirring.
The batter will start to forth and bubble, that's when you know, it is ready to be removed from heat.

Pour into the greased plate, flatten it.

Let it cool for a few minutes, before cutting into it. If you let it cool completely, you may not be able to cut through it completely. So cut when its slightly cool, then let it cool completely.

You can decorate it with broken nuts if desired.

Serve when cold. Can be kept in an air tight container for about 2 weeks.

Enjoy!!!

Check out the Blogging'>http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#12

Cake pops for 2nd Blog Anniversary and Blogging Marathon

2012-01-23T07:15:00.000-08:00

Yes...its that time of the year again!!
I am so happy that 'Smitha's Spicy Flavors' turned two last week. I didn't find much time to write up a post, so now since I am again joining the Blogging Marathon team (Started by Srivalli of Spicing your Life), I decided to do this as my first post.

Thanks for all your support and comments over the past year that I am able to improve myself and do more yummy cooking! I mean experimenting and devouring!

This past year saw many changes in my life, biggest being us moving to California and settling down. There were a few days, maybe I can say months when I didn't find time to writes posts. Such were the times when I couldn't join the Blogging marathon, which I loved to do.

Anyways now I am glad to be back and hopefully will continue to do for the coming months.
With almost 200,000+ page views over the past two years and now with almost 800+ page views per day, tell me who is grinning from ear to ear??

When I first started to write blogs, I didn't even think this is possible and something like this can happen...I am Happy with what I achieved and hope to continue to keep my readers happy with my posts. I would love to hear from you guys about how I am doing and how I should improve. There is always room for more improvement and I would like to do as much as I can.

There are a few interesting things coming up in the next week or two! Keep watching and I hope everyone will participate and help out as much as you can.

Ok back to the post for today...I chose 'Kids Delight - Something Sweet' for the theme for the Blogging Marathon.

Since it was going to be my anniversary post, I wanted it to be something special for sure. Couple of months, I received a very cool gift from my friend in the East coast. It was a 'Babycakes - Cake Pop maker'. I couldn't wait to try it out. Its a very wonderful gift - Thank you guys!!...My kids are enjoying it a lot!

I am all for easy and simple dishes to make and this is the most easiest bake I have ever done!
It a very simple machine, more like a sandwich maker, only here it cooks the batter into small rounds for the cake pops.
Kids can help decorate and sprinkle stuff on it to make it fun looking!
Its so easy that I will be making this very often, and the most important part, easy clean up and 'Portion control' ...haha...but still it is a very cool kitchen gadget!

I made chocolate cake pops, with bittersweet chocolate coating and white chocolate coating. Sprinkled them with some fun colors and they were ready in an hour.
Only waiting time was to wait for them to cool down after baking. After dipping them in chocolate, I put them in the freezer for 5 minutes and the chocolate hardened quickly!

I used a very simple recipe from the cookbook which came with the machine and it worked wonderfully! :)

In case you don't own this piece of coolness....just bake a cake using your favorite recipe. After cooling, crumble it into tiny crumbs, either using hands or using a food processor. You can use jam or frosting to make small balls of the crumbled cake, insert a stick and dip into your favorite dip or melted candy melts. Decorate as you with.

Only difference with the machine is that, you don't need the jam or frosting to make balls, they are already in the shape of balls, into which we stick in the stick and dip!
So its only cake and no extra mess!

Makes about 24 pops

Ingredients:

3/4 cup all purpose flour, maida
1/2 cup sugar
3 tbsp cocoa powder (I used Hershery's)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 salt
3 tbsp oil (canola or vegetable)
1 egg
1/2 tsp vanilla extract
1/4 cup milk
3/4 tsp lemon juice

Method:

Mix together - flour, sugar, cocoa powder, baking soda, baking powder, salt in a mixing bowl.
Add in the oil, egg, vanilla extract, milk and lemon juice.
Combine well into a smooth batter.
Preheat the machine as directed.
Pour in about 1 tbsp of batter in each hole. Close and bake for 4-5 minutes or until done.
Cool and prepare for dipping.

Chocolate Dip:

3/4 cup semi sweet chocolate chips
2 tbsp vegetable shortening

Melt the chips in the microwave. Add in the shortening and mix well.

White chocolate dip:

3/4 cup white chocolate chips
2 tbsp of oil

Melt the chips in the microwave and add in the oil little by little, only till you get the consistency you want. You don't have to add all the 2 tbsp.

Prepare for dipping:

First dip the stick into the chocolate dip and insert into the cake pop. Let it dry. For quicker drying, put it in the freezer for 5 minutes.
Next, holding the stick, dip the cake pop into the chocolate dip.
Slowly tap the stick so that the excess will fall out, if not it will drip down the stick.
You can let this dry or immediately sprinkle it with sprinkles.
If you want to add the other chocolate dip on top, let it dry then dip in the next one or use a fork to draw lines.
Let it dry completely before serving.

This machine came with cake pop stands which are convenient to let the cake pops stand and dry. Otherwise you can use a piece of foam to stick the pops in to dry.

Enjoy!!!

Sending this to Srivalli's Chocolate Mela

to Kavi for 'Kid's delight - Something Sweet'

to Srav's for her 'Chocolate fest'

Check out the Blogging'>http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#12

In the meanwhile, I got some awesome awards from some awesome bloggers....Thanks You everyone....you are too kind.
Sharing these with all the sweet people who patiently read my blogs....please receive them and put them on your blog! Love you all!

Badusha

2012-01-12T19:30:00.000-08:00

Wishing everyone a very Happy Makara Sankranthi, filled with fun flying kites and Happy rangolis!!

Sankranthi always brings along some fond memories for me, days well spent as a kid, back in the good old days.

Getting on the roof tops and flying kites, colorful pretty kites....hey my childhood friends..if you are reading this...remember those days??
Waiting on the roof tops for night fall so that we can fly night kites, those which have a candle in them. I still remember those days and cherish them.

It was also around this time 2 years ago I was thinking to start a blog....so all good things come at the same time! :)

When we were in the East Coast, weather was always cold or we were covered in snow....cold or covered in snow - no difference!...so never got a chance to fly the kite actually for festival. This time maybe, we actually could...unless it rains...so lets see...keeping my fingers crossed!
Past few days hasn't been breezy enough to fly a kite...so.....lets see...

Since its festival time...here is sweet post for you guys. Not difficult to make at all...but it does take a long time to fry and it does need a right method to fry them, otherwise the inside will not cook at all and will remain uncooked.
It needs to be fried really slow, so that the whole inside is cooked properly and to get a pretty brown color on top. For Crispiness, first have the oil on high heat for a minute and then lower it to low and let them cook. Don't over brown them, otherwise the inside won't cook at all again.

For the syrup, I had to prepare the said amount 3 times to accommodate all the pieces.
When the pieces are dropped into the syrup, they absorb it and so you will have to make it again. Since its only sugar and water, while the next batch of badushas are cooking, you can make the syrup.

Ingredients:

4 cups maida, All purpose flour
1/2 tsp baking soda
1/4 cup butter
1/4 cup vegetable shortening
2 tbsp ghee
1 tsp sugar
water to knead

Oil to Deep fry
Syrup:

1 cup sugar
1/2 cup water
pinch of elaichi powder, cardamom powder
pinch of saffron

You may have to do 2-3 times to accommodate all the pieces of badusha, since each batch soaks up the syrup..

Method:

Knead the above said ingredients and keep aside for 10-15 minutes.

Heat the oil to high, but be careful that no fumes are coming!

Meanwhile make the sugar syrup ready and leave it on low heat.

Pinch of small balls of the dough and shape them kind of flat in the center, since it has baking soda, they are going to puff up slightly, so make smaller sized balls and flat in the center.
You can even pleat the edges for a more prettier look!

Drop the badushas into the hot oil and just as they are getting brown, lower the heat to low and let them cook till the perfect brown color is reached.

Remove onto paper napkins and let them drain the oil just for a minute and then drop them into the hot syrup.

Leave them in there just until you can see that they absorbed the syrup, about 2-3 minutes and remove into a serving plate.

Let them cool and get dry, before storing.

They taste wonderful when they are warm and even better when they are cold.

They do not last very long, but in an air tight container, they could stay for about a week. They are better when refrigerated.

Serve as you wish and Enjoy!!!

Bobbatlu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed flat bread

2012-01-08T10:38:00.001-08:00

Bobbatlu / Obattu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed Indian flat bread.
So many names for a such a yummy treat, but all it is a sweet jaggery filled chapathi...it surely is a treat tho, a speciality of for any festival and mainly for the coming festival - Sankranthi - Festival of Kites and Colors..thats how I remember it!!
Mine here is a very easy version of the very difficult way to doing this...so can call it the not so very traditional Bobbatlu or Bakshalu.
If you want to go even more easy...go for the Halwa polilu....that surely is more easy!

Everyone has their own way of making polis....some add sesame seeds or coconut.
It taste wonderful with any of these ingredients for sure.

As I said mine is the not so traditional, because this is made purely with all purpose flour or maida, instead I used whole wheat flour with very little maida.
Maida helps it stretching the covering for the filling out to as thin as possible. That's why adding little to the dough will help in rolling out thin polis.

These are traditional rolled or palm pressed with ghee, but I roll them out, because it hurts after a while to press them with hand and you really need to use a lot of ghee! They are even fried with a dollop of ghee...more ghee...it tastes the best!
But to keep it on the more healthier side and suitable to enjoy it without guilt, my version has very little ghee and I make it with whole wheat flour.
If you like it more stuffed, just add more filling.

Ingredients:

3/4 cup channa dal , Chenaga pappu
1/4 cup split Moong Dal, Pesara pappu
1 cup broken or shaved jaggery ( more or less)
pinch of cardamom powder, elaichi
2 tbsp grated coconut

For Dough:

11/2 cups Whole wheat flour
1/2 cup all purpose flour, maida
pinch of salt
1 tbsp oil or ghee, neyyi
enough warm water knead into soft dough

To roll out and fry:

enough flour to roll out
oil or ghee to apply on both sides while frying on tawa

Method:

Wash the chenaga pappu and pesara pappu 2-3 times, add 3 times the water and pressure cook it for 6-7 whistles. The dal should be cooked totally and the water should be almost gone.
(But my water wasn't gone....I add more, because I am scared that the dal wouldn't cook completely)

When the pressure is gone and you can open the cooker, add the jaggery to the dal and let it simmer, making it thicker.

Add in the cardamom powder and coconut.

If you think its taking long time for the water to evaporate....transfer it into a microwave safe bowl and heat it microwave, stirring every 2-3 minutes. I figured this method is much quicker than waiting for it to thicken on the stove.

Leave it aside to cool, after it reaches the desired consistency.

Knead the dough using the above ingredients into a soft dough and keep aside for 10 minutes.

Make small golf size balls of the sweet filling and keep aside.

Pinch of golf size balls of the dough and flatten it enough on the edges, leaving it thicker in the middle, as to cover the filling when placed in the middle.

Flatten it in your hand, spreading the filling out in all directions, before rolling it out using the rolling pin. This helps so that the filling doesn't come out of the covering.

Fry it on the hot tawa, until brown spots appear on both sides, apply oil or ghee on both sides and brown it more.

Serve as Naivedhym.

Serve hot with extra ghee.

Enjoy!!!

Paneer Jalfrezi / Stir fried Indian Cottage Cheese with colored peppers

2012-01-04T20:05:00.000-08:00

I hope everyone is doing well and adjusting well to New Year!.. Come on it is the New Year after all. For me well everything is back to routine! School pick ups, swim classes, tennis classes...huh ah...back to routine!

Any new Resolutions you say?....none so far...I will make them as and when I wish and if I can keep up with them that is! Only new thing I have started so far is the new photo Blog or Project 365 - A Photo A Day, named My PicXels. I would really really love to hear your comments and would really appreciate it if you would follow and comment there too!

What I am scared of New year resolutions is that i won't be able to keep them up and see the end of them.

At least I hope to keep up with this and try to post a picture a day from my life! Its really fun and I hope to capture and seal all the beautiful and pretty things I see in my everyday life!

Coming to the recipe today...I think I have not posted many Paneer recipes on my blog. Not that I don't make it...I do...its just that they don't make it to celebrity state I guess! They just finish in the making stage itself.

I love paneer and will eat fried paneer right out the frying pan itself. Let alone it making to the curry stage and then to the photo stage.

Paneer jalfrezi is one of the most easiest paneer dish to make. It will be done in no time if you have all the right ingredients...well the ingredients are also common ones found in an Indian pantry.

I used different colored peppers but you are welcome to try it out with other veggie...I think broccoli and zucchini will also go very good in this dish. But the way I made is the most traditional way and tastes very very good when made with fresh paneer.

Ingredients:

400 gm paneer / Indian Cottage cheese, cut into small cubes
1 small onion, cut into small bite sized squares
1 green bell pepper, cut into bite sized squares
1/2 red bell pepper, cut into bite sized squares
1/2 yellow bell pepper, cut into bite sized squares
2 green chilies, thinly sliced
2 tomatoes, chopped

1/4 tsp whole cumin / jeera
pinch of hing, asfoetida, inguva
1/4 tsp turmeric
1/2 tsp chili powder (add more if you like it spicy)
1/2 tsp dhaniya / coriander powder
1/4 tsp jeera / cumin powder
1/2 tsp garam masala powder
1/2 tsp kasuri methi, dried fenugreek leaves
salt to taste
1 tbsp oil + more for shallow frying the paneer cubes

Method:

Wash and cut all the veggies to bite sized pieces and keep aside.

Cut the paneer and shallow fry them in oil to brown on all sides. Remove onto a paper napkin and keep aside.

Remove the excess oil and add in the cumin seeds and hing. Let them splutter before adding in the tomatoes.

Let the tomatoes, cook down completely as to all the water becomes almost dry.

Add in the onion, green chillies and all the peppers. Saute them with some salt and let them cook till they are almost done.
I like to leave a little crisp in them and not cook them completely thru. If you like to cook them completely, please do.

Add the chili powder and turmeric. Mix it in well.

Add in the paneer pieces and saute to coat the paneer pieces well with the cooked veggies.

Lastly add the kasuri methi, lightly crushed in your palm to bring out the flavor.

Serve hot with Naan or chapathis, or even with some plain or jeera rice.

Enjoy!!!

Linking this to Sweet Heat Challenge # 4 - Let's Rock Indian hosted by Michelle, originally Sweet Heat Chilli Challenge started by Lyndsey.

Mango Panna Cotta ~ Indianized with a bit of cardamom, ginger andSaffron - Happy New Year 2012

2011-12-31T19:30:00.000-08:00

New Year and New Resolutions!! new resolutions???....well I don't even think I completed my this year's resolutions!!!....so as one joke goes 'My New Year resolution is not to make any New year resolutions' :)....just take life as it comes and be happy!...
Be Happy I say -- can anyone be just happy with what one has?....we always want more, its human nature right!!...

Wishing all my Friends and my silent and secretive readers a very Happy and Prosperous New Year! May All your wishes and 'resolutions' come true! May you reach your goals and commitments with much energy and happiness as when you made them in the first place!! :)) Love to you all!

As all good things come at once or come pouring on you, here they are pouring on me...New year, 300th post.....what better occasion to celebrate!!

300th post!!! and what way can be more exciting to celebrate the coming New Year, than to celebrate it with something sweet and something delicious. Something easy to make and equally decadent to eat!
A guilt-free and sinfully yummy dessert made healthy and more over served up with fresh fruit!!

I couldn't get a more beautiful and easy recipe to blog about on this occasion. Thanks to my 'Facebook Friends' and wonderful 'blogger friends' who gave me this beautiful idea and passed on some wonderful recipes using mango. Out of a few, I chose to make Panna Cotta incorporating the mango completely into the mix. Since I was going to use canned Mango puree, I guessed that would be the best way to go.

I wanted to make a dessert which had to be palate cleansing and light, so the addition of ginger and saffron did the trick. The combination of these to ingredients with mango gives a awesome flavor. To make the light version I chose to make it with half and half (as David Lebovitz suggested). A Indianized Mango dish can never go without a pinch of cardamom to enhance the flavor to Kulfi style (yum!)

You can omit any of the ingredients as required. Adding brown sugar gives it a nice touch to sweetness! Regular sugar can be used in its place.

Ingredients:

2 and 1/2 cups half and half (you can use cream or whole milk for a more richer version)
1 and 1/2 cups mango pulp
4 tbsp brown sugar ( or 5 if you want it more sweet or use white sugar in its place)
1/4 tsp ground ginger (I added a bit more)
1/4 tsp ground cardamom or elaichi powder
pinch of saffron strands or kesar
2 packets of gelatin

Method:

In 1/2 cup of half and half, sprinkle the gelatin and leave it aside for 5 mins. (I did this first and did the rest next, so the gelatin had enough time to soften up, up to 10 min.). It blooms and softens up.

Heat rest of the half and half in a pan, until it just starts to boil.

Add the ginger, cardamom and saffron strands along with the brown sugar and whisk it in.

Remove from heat, add in the gelatin mixture and whisk so that it combines well.

Stir in the mango pulp and whisk it in well.

Pour into tiny tea cups or ramekins and refrigerate for about 2-6 hours.
Can be made the previous day, so that you can be sure it set completely!

To unmold - let the cup sit in a large dish filled with hot water for about 2-3 minutes and then turnover on a plate. If you have some more time before serving, or you think it melted more than required, immediately put it in the freezer, it will harden up beautifully and hold shape. This can be done after unmolding on to a plate too.

Serve it up just like that or with freshly cut fruit.

Enjoy!!!

Update: Thanks to an observant reader who reminded me that I had forgot to write the step in which I added the mango pulp in. I added that step now. Thank You!

Linking this to Srivalli's Snacks Mela.

Best of the year 2011

2011-12-28T12:30:00.000-08:00

And here it is...sneaking up on us ever so quietly and quickly! "THE END OF THE YEAR"!! Cannot believe that year 2011 is already leaving us and we are gearing up for the new year 2012.
Lots of new things have happened in the past year, lots of things which I looked forward to and some which I haven't looked forward to.

Thanks to Srivalli, I decided to take part and post for Srivalli's Best of the Year 2011 event, so that I can go back up and live thru the yummy memories of 2011. I didn't think I will be able to do it, but I took out some time and did it yaayy!!

The very big thing which has happened this year, is our move to the west coast, to San Francisco.
This move has some good things and a few not so good things attached to it! Well whatever they are we have come to like this place slowly and the process of getting settled in, is slowly ending! I know its taken so long...almost 6 months....but maybe that's small compared to the 10 years which we have spent in the east coast!

There are times when I couldn't or can't blog regularly and that's what I have missed the most! Times when I can't visit other blogs and enjoy their yummy creations is what I miss most..I love oogling at yummy pictures and there are so many yummy ones out there! It gives me peace to watch at delicious posts of yummy pictures...the best way to spend my day!

I miss doing the Blogging Marathon and the Indian Cooking Challenge, which kept me on my toes and let me to discover new dishes and make new ones to enjoy.
I miss taking part in events ...oh these time constraints!!! Not liking it a bit!!

End of the year always makes me busy with all the festivals and holidays and making me not blog regularly.
I wish in the new year I will be able to overcome these issues and be more regular and come around more! Oh how I wish I will be able to do this!!

Thanks to Facebook, I have made so many friends with whom I share common interests and I know I can depend on them for prompt answers to any of my questions!...Love you all!

Not that I am not cooking or taking any pictures, I have so many in drafts that I wish I could put them in front of you guys more often! :)

Here are a few clicks for you to enjoy!

Appalu

Carrot and Ginger juice

Spicy Egg Dosa

Basil Walnut Pesto

Layered Vegetable Biryani

Madatha kaja

Chicken Enchilada

Oats Kesari

Easy Cheesy Parmesan Sticks

Easy and Quick panini

Sweet Boondi

Poha vada/ Atukula vada

Coming to the Best of the year 2011 on my blog...I should say all are yummy, delicious, simple and easy to make! but since I am going to highlight a few, here they are -

Vegetarian Dishes -

Karam Annam

Vangi Bath

Lemony Quinoa

Zucchini Sambar

Mixed Vegetable Paratha

Quinoa Side Dish with Peppers and Onion

Non-vegetarian Dishes -

Chepala Pulusu / Fish in tangy, sweet and sour gravy

Kasoori Methi Chicken

Lamb / Mutton Kofta curry

Roghan Josh

Chicken Tikka Masala

Chicken Chilli Soup

Appetizers, Snacks and Sweets -

Bruschetta

Chocolate Dipped Strawberries

Borugulu / Puffed Rice snack

Spinach and Cheese Pinwheels

Flat Mediterranean Pizza

Cinnamon Sugar Twists

Mini Zucchini Pancakes

Brown Rice and Flax seed Dosa

Blueberry Pound Cake

Vegetable and Corn Chowder

Here to name a few....
And Many Many More....I hope you guys will find time to go thru them and enjoy them as much as I did!

And soon to come my 300th Post and a delicious post yet - Mango Panna Cotta

Thanks To all of you for bearing with me and reading thru this post :)

Happy Holidays!!! :)

I will be back soon with my 300th post to welcome the new year - Mango Panna Cotta - Keep watching this space....

Sending this LiteBite's Virtual New Year's eve party, hosted by Sanjeeta of Lite Bite

Rava Kobari ladoo / Ravva Coconut ladoo

2011-12-19T06:00:00.000-08:00

So how is everyone doing?...Is everyone busy with the holidays coming up?...
We went around San Jose and San Francisco.. Christmas tree watching or should I say beautiful lights around the city watching...:)
This anyway wasn't very much possible back in the east coast, where it used to be cold and snowy sometimes that making a trip to downtown seemed as big hassle than enjoyment. That's what is different here...My plants are still sitting on the deck and its December!!...well I would have bought them in back in the east coast, but here tho it does get cold in the nights, morning sun is much warmer than in the east coast...
OK this post is becoming more like a comparison contest, let me stop here :)

Here is one of the easiest and flavourful ladoo you can make. Almost all the ingredients will be found in an Indian pantry and so its not at all difficult to put it together.
And who doesn't like the round balls of yummy goodness! :)
These are so easy and instant to make that you should really think about making them to potluck or a party which came upon you as a pouncer :). Haha...no really they are so easy to make.

Ingredients:

1 cup rava
1 cup powdered dry coconut
1 cup sugar
pinch of elaichi
1 tbsp cashew
1 tbsp raisins
4 tbsp of ghee

Method:

Dry roast the rava in a open pan, till it starts to turn color. Remove from heat and keep aside.
In one tbsp of ghee, brown the cashews and raisins and keep aside.
On very low heat, combine the dry coconut, sugar, elaichi and roasted rava along with the remaining ghee. Mix till you feel the sugar is starting to melt. This should take like 5 minutes.
Add in the cashews and raisins.
While it is still hot, starting making ladoos, by rubbing tiny amount if ghee on your palm so that the mixture won't stick to you.
This can be stored for up to 10 days in an air tight container.
Enjoy!!!

A quick twist on the regular breakfast or snack - Podi Idli - Steamed Rice cakes tossed up with delicious lentil powder

2011-12-12T11:28:00.000-08:00

Fun time is almost here...its almost Christmas and New Year's is around the corner! More importantly school vacation is almost here and Kids will be home 24/7 for 2 weeks.
Well one more week for that to happen, but I need to get prepared before vacation starts...sound proof my ears, increase voice pitch, increase in high energy and decrease on sleep!!! Isn't that the way to go?...How much we like our kids spending a few days at home hoping that we will have a well spent vacation together with quality time, things such as above have to be taken care of ;)) We do enjoy all the things and have lots of fun in the end (by breaking up fights between brothers)....how fast do these kids grow up really...cant they slow down a bit??

So as long as they are at home, I love to cook for them, make a variety of eatables, some which they enjoy, some which I want to cook :). Keep them filled and happy.

Here is a quick and easy twist on the regular idlis, steamed rice cakes. I am sure all of us at one point of time must of ordered this in the South Indian Vegetarian restaurants, so we are familiar with it.
The recipe which is a sharing with you is surely much tastier and different from the ones you get in the restaurants, I should say much more spicier and yummier too..:)

This can be quick breakfast or a mid-day snack!!

I use the mix of Kandi podi and Dhaniyalu podi (coriander spice mix powder), but you are welcome to use which ever powder you have stocked at home.
If using only single powder, don't hesitate to add a little jeera powder and coriander powder to give it a lift in taste.
Leftover idlis are best for this prep, but if using fresh ones, use ones which are cooled down completely, to avoid them breaking apart or falling apart when tossing.

Ingredients: (for single serving)

3-4 leftover or well cooled down idlis, cut into bite sized pieces
1-2 tbsp kandi podi and dhaniyalu podi mixed

1/4 red onion, sliced
2 green chillies, sliced
1/4 tsp chana dal
1/4 tsp urad dal
pinch of mustard seeds
pinch of cumin seeds
2 dry red chilies, broken
few curry leaves
chopped coriander leaves for garnish
1 tsp olive oil or if you prefer neyyi or ghee

Method:

Heat the oil in a kadai or a pan.
Start tempering with urad dal, chana dal. When they are about to turn brown, add in the mustard seeds and cumin. When they splutter add the curry leaves.
Add the onions, red chillies, green chillies and saute till they are almost translucent, but not completely!
Add the pieces of idlis along with the lentil spice mix powders or kandi podi and dhaniyalu podi. Toss the idlis so that they get completely coated with the podi.
Garnish with chopped cilantro leaves and Serve!!
Enjoy with some delicious chutney or plain! Yum!!!

Linking this to Srivalli's Snacks Mela.

Linking this to Sweet Heat Challenge -Let's rock Indian on Michelle's bog!

Baked whole wheat carom biscuits / Baked Limkilu / Baked Diamond cuts

2011-11-30T18:33:00.000-08:00

Days are just flying by, can't believe it already December 2011. I remember Jan 2011 like it was y'day. Now its already December. Where did all the months go?
Well there surely were some major changes this year for me. Still getting used the newness of this place. Do not know when I will wholly get used to this place!

With the winter coming upon us, there are times when you need something to munch on...something crispy ...if you are like me....salty the better. I do like sweets but, surely I love to munch on something salty more.
This is a simple recipe which I modified from the original recipe I had. The original recipe is called "Limkilu" and are deep fried, made of all purpose flour.
Here the modification is that, its made of whole wheat flour. Instead of using butter or ghee completely, I used vegetable shortening. And best of all, its baked like crackers, instead of deep fried.

Ingredients:

2 1/2 cup whole wheat
1/4 cup or 4 tbsp vegetable shortening
1/4 cup or 4 tsp butter
1 tsp baking powder
1 tsp chilli powder
1 tsp carom seeds
salt to taste
1 tbsp yogurt
warm water to knead
Olive oil to brush

let it rest for 10 min

bake @ 350

Method:

Pre-heat the oven to 350 degrees F.
Mix all the top ingredients together to form a soft dough. Let it rest for 10 minutes.
Roll it out to a thin chapathi. Using a knife, cut into squares or diamonds shapes.
Bake in the oven for about 10-12 minutes, turning over once and brush lightly with olive oil on both sides.
Remove when browned. This shouldn't take another minute or two.
Serve when cool. Store in an air tight container. Will keep good for a week to 10 days.
Enjoy!!!

Appalu...different version / Fried flat sweetened dough

2011-11-18T12:17:00.000-08:00

As the days get shorter, I get lazier is probably in the correct ratio!...well not really, but still so many things to do and shopping ;) has been keeping me away....I am trying to click pictures before the sun goes down and that's a real pain....as I don't have my light box made (again) as yet...which maybe now since its a sign, by the sun setting so soon, that i should go ahead and make one again!.....only problem is where can I keep it safe, without my kids getting to it!!....IN THIS TINY HOUSE!!!

Coming to the recipe, this is also one of the naivedhyam offered to God for Lakshmi Pooja. It is kind of different since it has rava, maida and coconut, and most of all its deep fried.
What doesn't taste good when its Deep fried!!...I am sure Gods love it too! :)
Anyways...the fresher the dough made...the better, so that it doesn't fall apart in the oil.
Kneading the dough well also helps in not falling apart.
The traditional way for this to be made is deep frying, but if you don't want to, then surely try the shallow fry. Just brown it on both sides.

Ingredients:

1/2 cup ravva
1/2 cup maida, all purpose flour
1/2 cup fresh coconut, grated
1/2 to-3/4 cup bellam, jaggery
pinch of cardamom powder
1-2 tbsp ghee, neyyi
water to need to dough

Oil for Deep frying

Method:

Roast the rava, for 2 min.
Mix this with maida, freshly grated coconut, grated jaggery, elaichi powder and neyyi.
Use slightly warm water to mix...and knead for a aleast 5 mins. Keep aside for 10 minutes.
Heat oil in a kadai or if shallow frying, in a open pan.
Take small pieces of the dough, flatten it in yor palms, using tiny bit of ghee or oil.
Fry till they are golden brown on both side. Remove onto a paper napkin.
Serve as Naivedhyam, serve warm if possible.
Enjoy!!!

Sweet Boondi / Sweet crunchy petite balls

2011-11-14T15:59:00.000-08:00

In my house, almost all of us will first go for any hot and spicy eatables rather any sweet stuff. My kids are now only starting to like some of the Indian sweets and are willing to try them out.

For that reason, I usually prepare spicy snacks more than sweet ones.
When I was making sweets for Diwali, I wanted to make something which would be easy and also easy to eat and something which they already know kind of thing....

I am sure we all know and have eaten sweet Boondi at one point of time in our life but the kids probably only know Boondi Ladoo and not the simple version which is the sweet Boondi.

That's the reason I went on to make Sweet boondi and it is very easy to make and takes about an hour from start to finish.
The sweetness and aroma of the saffron strands and cardamom powder makes this a very tempting and addictive snack.
This is also sometimes served as naivedyam and prasadam in Temples. So what are you waiting for, go ahead and try it out!

Required: a Boondi Ladle
Ingredients:

1 cup besan
1 cup rice flour
pinch of baking soda
warm water to make into batter

Oil for deep frying

1 cup sugar
1/4 cup water
pinch of saffron strands
pinch of elaichi

2 tbsp golden raisins
2 tbsp cashews or cashew halves
ghee for roasting the cashews and raisins

Method:

Mix the ingredients together with some warm water into a thick batter.

When oil is hot enough, Use the regular ladle to spoon some batter onto the boondi ladle.

Use the regular ladle to make circular motions on the Boondi ladle so that the batter drops as balls into the oil.

The batter, when in oil, will puff up into balls. Fry for minute, not till they are totally crunchy or brown.

Remove onto paper napkin. Make all the boondi with the rest of the batter.

Make sugar syrup in a wide pan with the sugar and water. Let it boil until it comes to one string consistency. Add the cardamom powder and few strands of saffron.

Add the Boondi and mix well to get all of them coated. They also absorb the syrup and become dry when cooled.

Fry the cashew pieces and raisins in a bit of ghee to golden brown and add to the sweet boondi.

Note: Refer to the post Spicy Boondi on how to make the boondi.

Twist on the traditional 7 cup burfi / Almond Besan burfi

2011-11-09T10:56:00.000-08:00

Its been kind of a busy few days after Diwali....and also it seemed like a good time to take some rest :)
Now as more and more holidays are coming our way, its time we dish out more sweets and entertain more friends...I am talking about Thanksgiving and Christmas Holidays....Ya they are right around the corner and kids will be home too...

Most of the sweets which I had made for Diwali are almost over, but I didn't find time to write about them, so I will post them...keep a eye on that...
And since its time to again entertain...you can feel to make these sweets for your awesome guests and I am sure they will love them! :)

Here is a quick and simple sweet, something like Mysore Pak, and something like 7 cup sweet burfi. That's why I said a twist on the traditional 7 cup burfi :)...basically I used the same type of ingredients with 1 or 2 being different to come up with the 7 cup ratio.
Its quick and easy to make and it may take anywhere between 30 to 45 minutes from start to finish.....so its surely is easy right!!!
My kids loved this and the mysore pak I made, will post mysore pak soon....and they were gone in a week. They can be stored for about 10 days in a air tight container.

Ingredients:

1 cup almond powder (I powdered some almonds as required)
1/2 besan
1/2 oil
1 cup ghee
2 sugar
1 cup milk
1 cup grated or powdered coconut (I used grated)
pinch of elaichi or cardamom powder

Method:

Grease a pan or tray or plate on all sides and keep aside.
Boil some milk in a heavy bottomed pan.
After it comes to a boil, add sugar and let it completely melt and keep simmering till the milk and sugar thicken to a one string consistency. Add in the elaichi.
Add the besan slowly so that it does not form any lumps. Stir in well.
Add the almond powder slowly as not to form any lumps. Mix in well.
Add the grated coconut and mix in well.
Slowly add the oil and stir it in so that it is well incorporated into the mix.
Then add the ghee or clarified butter, 1 tbsp at a time, so that it gets well incorporated.
Keep stirring until the whole mix leaves the sides and bubbles on the sides.
Remove onto the greased plate. Pat it down and even out the thickness.
Let it cool for 5 mins before cutting into it and making shapes.
Let it cool completely before you can break it into pieces.
Can be stored for couple of weeks in a air tight container.
Serve and Enjoy!!!

Mexican Tortilla Soup

2011-10-29T10:08:00.000-07:00

For the last and final day of the marathon, here is my another favorite 'Mexican (Chicken) Tortilla soup'

Another hearty and wholesome soup which can be called a full meal. Made with chicken and black beans, topped with crispy tortilla chips, this one is a sure hit in the winters.
Add or minus more veggies, add a avocado and its just becomes more healthy...nothing can go wrong with that.

Not a very difficult soup to create and you can always use fresh marinated chicken in place of shredded chicken, just make the cooking more more, till the chicken gets cooked.
You can always delete the chicken and add a variety of beans to make it a vegetarian soup. :)

Makes 4 servings

Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves of garlic, minced
1 Anaheim, jalapeno chili, chopped up
4 cups chicken broth or veggie broth for vegetarians
1-2 tbsp tomato paste
1 can, diced tomatoes, or 2-3 tomatoes, chopped
Salt to taste
1 can of black beans
1 cup shredded cooked chicken (optional, can add a variety of beans instead)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp chili powder
Chopped fresh cilantro

1 tbsp lime juice
Few broken pieces of tortilla chips or freshly made chips out of corn tortilla

Method:

Heat oil in a pot.
Add the onion and garlic. Cook till translucent.
Add the chopped chili, tomato paste and diced tomatoes.
Add the broth and bring to a boil, then simmer for about 15 -20 minutes.
Add the cumin powder, coriander powder and chili powder.
Add salt and simmer for another 10 minutes.
Add the shredded chicken along with black beans. Simmer for another 10 minutes.
Before serving add in the lime juice and chopped cilantro leaves.
Serve topped with sour cream, some Monterrey cheese and the crispy tortilla chips.
Enjoy!!!

Jump on here to see what's cooking on the final day of the marathon in my fellow blogger's kitchen.

Sending this to Srivalli's Soups and Salad's Mela.

Simple and Easy Cucumber Salad

2011-10-28T10:33:00.000-07:00

Today recipe for the 6th day of the blogging marathon, is probably the easiest one since I started blogging....not that most of the recipe are not easy, but this one beats all hands down!!
With just one main ingredients and rest of the items which are always stacked in the pantry, it makes for quick easy crunchy salad...now who can beat that! ?? lol....
Now this is not only a quick salad, but if your kids love to eat cucumber, you could try it this way and they might just enjoy the change.

Ingredients:

1 large cucumber, thinly sliced
1/4 cup water
1 tbsp Lemon Juice
1 tbsp sugar (or less)
1/4 tsp salt
pinch of black pepper
1 tbsp chopped parsley

Method:

Thinly slice the cucumber with the skin on.

Mix water, lemon juice, sugar, salt and black pepper.

Add to cucumber and chill for at least 1-3 hours.

Before serving, drain the liquid and add chopped parsley.

Serve chilled.

Enjoy!!!

Jump on here to check on whats cooking in my fellow marathoners' kitchen.

Sending this to Srivalli's Soups and Salads mela.

Indianized Vegetable Soup with Lentils

2011-10-27T12:23:00.000-07:00

Another hearty soup I love and eat like a whole meal is lentil soup. This is also a wintry soup which is full of good stuff, like protein and nutritious veggies.
With the winter slowly coming upon us, its always good to have such soups for a light dinner at nights. this soup also freezes well, so you can make a big batch of it and freeze it for a quick meal during weekdays.
Have it with a piece of warm baguette or french bread, for a full meal.
I like it spicy so, added few red pepper flakes and also added in some coriander powder and cumin powder for the Indianized feel. you can surely skip all that and make it the way you like it!
For the 5th day of the blogging marathon....

Makes 4 servings

Note: These are not the whole Masoor dal lentils, tho they look like them. These are the green lentils or french lentil found in your regular grocery store.

Ingredients:

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped tiny
2 bay leaves
2 tbsp grated ginger
1 carrot, chopped
1 celery, chopped
1/2 cup chopped cabbage
1/2 cup chopped tomatoes, or canned diced tomatoes
1 cup vegetable broth (can be substituted with water)
1 cup water
1 cup lentil, washed
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red pepper flakes
salt and pepper to taste
1 tbsp lemon juice
1 tbsp chopped corianderr leaves

Method:

Heat oil in a big pot.
Add the onion, garlic, ginger, carrot, celery and cook for 2-3 minutes until the onion is tender.
Add the cabbage and cook for another 2 minutes.
Add the tomatoes, cumin, coriander and red pepper flakes along with red pepper flakes.
Add Salt and pepper to taste.
Pour in the broth and water, bring it to a boil.
Add in the washed lentils and then simmer for 25 minutes to 30 minutes.
When the lentils are cooked, puree a cup of it in a food processor or with a hand blender.
Keep cooking for another 15 minutes. If needed add some more water or broth.
Add lemon juice to taste.
Garnish with chopper coriander leaves before serving.
Serve warm and enjoy!!!

Jump on here to see whats cooking in my fellow blogger's kitchens.

Sending this to Srivalli's Soups and Salad's mela.

Pasta Salad with Tomato-Lime Dressing

2011-10-26T16:02:00.000-07:00

For the 4th day of the blogging marathon, I am posting a very yummy pasta salad.
I favor pasta salads, even if I see one in a buffet. I cannot but help take a serving of it!
I don't mind even if it has a creamy base or like this one just a oil base.

With all the veggies added to it, it becomes a whole meal by itself. It surely is good to go as a side dish and what better is that it is a cold salad and can be prepared few hours to a day ahead.

Even my older one has taken a liking to this and has asked me to pack it to school lunch. For him tho, I only add veggies he likes, mainly raw tomatoes :).

You can use any kind of pasta you wish (whole grain will be much healthier). I used regular farfalle or bow-tie pasta, cos they look,....cute!!!

Ingredients:

For Tomato-Lime Dressing

1/4 cup Tomato juice (you can used canned, for fresh - Boil 1 chopped tomato in the microwave with 1 tbsp of water for about 1 minute. Squeeze the juice out and strain the juice)
2 tbsp olive oil or vegetable oil
2 tbsp Lime juice
Salt and pepper to taste
1 clove of garlic, chopped tiny

For salad:

1 pack of pasta, about 8 oz
1 large tomato, chopped to bite size
pinch of red chili flakes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1-2 tbsp chopped black olives
few Chopped basil leaves

Variation: You can add chopped cucumber, green onions, Anaheim chili, either cilantro or parsley for garnish

Method:

Mix all the dressing ingredients together in a bowl and keep aside.
Mix all the salad ingredients together along with the chopped basil leaves.
Mix the dressing as required into the pasta mixture. Gently toss it all together,
Chill for about an hour (more is OK too), before serving.
Serve chilled as a side dish. Enjoy!!!

Jump on here to check on my fellow marathoners.

Sending this to Srivalli's Soups and Salads mela.

Happy Deepawali 2011 with homemade sweets from me to you virtually! :)

2011-10-26T15:04:00.000-07:00

HAPPY DEEPAWALI TO EVERYONE!!!...MAY THE DARKNESS BE DIMINISHED IN YOUR LIVES AND ONLY LIGHT AND BRIGHTNESS WITH JOY BE FILLED!!!

Here are the sweets I made this year...please accept it virtually ...from my family to yours!!!.. Enjoy!!!

Sweet Boondi

Easy Rava and Coconut Ladoo

Simple Rice Murukku

Simple Rice Flakes Chivda / Chevda

Rosettes or Rose cookies, Gulabi Puvvulu, Rose Flowers

Baked Whole Wheat Diamond cuts with Carom Seeds ( Baked Limkilu)

Almond Besan Burfi (7 cup sweet)

Rice Murukku with Urad

Mysore Pak

Rest of the recipes will be coming up shortly and I will update this page with the links!

Thanks and Enjoy!!!

Vegetable and Corn Chowder

2011-10-25T19:01:00.000-07:00

Here is another hearty soup with lots of veggies....very comforting and heart warming soup.
To say...I might be little partial to chowder, a creamy and cheesy base....I think I love a lot. Chowders usually have potato in it and added flour thickness. But you can get a variety of chowders like clam chowder, corn chowder, meat ball chowder etc.,.
But here is a very yummy vegetarian chowder with lots of veggies.
I think I can really live on this during winter....its truly yummy!...and home made is very very tasty!
So for the 3rd day of the Blogging Marathon, here is Vegetable and Corn Chowder.
Jump on here to see what the rest of the Marathoners are cooking up!

Please be sure to check the Note below for additional comments about this soup.

Makes 2 servings

Ingredients:

1 tbsp vegetable oil or olive oil
1/2 red onion, chopped small
1/2 red bell pepper, chopped small
2 garlic cloves, chopped tiny
1 small potato, chopped into small bite sized pieces
1 tbsp All purpose flour or maida
1/2 cup milk
1- 1/2 cup water or vegetable stock (add as required to bring it to required consistency)
1/2 cup broccoli florets, broken in small bites
1/2 can creamed corn or regular canned corn, or fresh corn or frozen corn (see note)
3 tbsp cheddar cheese (you can use white or yellow, depending on the color changes, I used yellow)
salt and pepper to taste***(see note)
some grated cheddar cheese for garnish

Method:

Heat oil in large pan or pot.
Add the chopped onion, garlic, bell pepper and potato. Add a bit of salt and pepper. Cook for about 2-3 minutes.
Whisk in the flour and cook for another 30 sec.
Stir in the milk or water or vegetable stock. Cook stirring continuously for another 30 sec to a minute.
Add the broccoli and corn.
Bring the soup to a boil stirring constantly and then reduce heat to a simmer to about 15-20 minutes, until the veggies get tender.
Stir in the cheese until it melts.
Check seasoning and more salt and pepper if required.
Serve hot with more grated cheese on the top and tiny broccoli florets.
You can also garnish with chopped coriander leaves or parsley leaves.
Enjoy!!!

Note: Creamed corn makes the soup thick, since it already has added thickening agent.
If using non-creamed corn, like canned or fresh or frozen, you may have to add more all purpose flour to make the soup thicker as you wish.
Chowder is a thick soup and the consistency comes from the added all purpose flour and cheese.
I added water (or vegetable stock) as the soup got thickened to bring it to the right consistency.
***Adding salt: take care while adding salt since, cos cheese is slightly salty and this can make the salt very salty....you can add required salt while eating the soup....

Sending this to Srivalli's Soups and Salad Mela.

Bread salad / Panzanella

2011-10-24T11:12:00.000-07:00

When I first saw this recipe....I really loved it....then I came to know that its a classic made by Italians.
Tho we only know of salads which use a variety of leaves..this is a salad made purely with bread, which is kind of interesting. Its absolutely simple to make and delicious too.
So for my Soups and Salads theme in this blogging marathon, I chose this as one of my salads.

If you like crispy croutons and are like me in picking them out of the salad and devouring them, then you would like the crispy bread salad.
Its required that you use a day old firm textured bread for this salad. But I think it will even taste yummy if you use plain croutons to create this in a jiffy!

What I did was use a firm french bread, chopped into pieces, a crisped them up in the oven @350 degrees till they were turning slightly brown in color. This allows the bread not to become totally soggy immediately after the dressing is added, and they slowly absorb the dressing.

Ingredients:

2 cups Day old Italian or french bread (or any other firm textured bread), chopped into bite sized pieces, crisped in the oven @ 350 degrees till they turn slightly brown in color.

1 tbsp chopped red onion
1 tomato, chopped into tiny pieces
2 cloves of garlic, chopped tiny
1 small green bell pepper or half of a large one, chopped into small pieces
1 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh basil leaves

2 tbsp olive oil
lemon juice to taste
salt and pepper to taste

Method:

Mix the bread, onion, tomato, green bell pepper, garlic, parsley leaves and basil leaves together in bowl.
In a small bowl, mix olive oil, lemon juice, salt and pepper to taste.
Mix the olive oil mixture with the bread mixture and mix well to coat all pieces.
Chill for an hour before serving. (I liked it even before chilling, cos the pieces are crisper)
Serve and Enjoy!!!

Jump on here to check on my fellow marathoners :)

Sending this to Srivalli's Soups and Salads Mela -