The Yummy Morsel

Cream cheese Tomato Spinach Sandwich

noreply@blogger.com (Unknown) — Mon, 22 Jul 2013 00:23:00 +0000

Cream cheese is not just for bagels!

Cream cheese, tomato and spinach come together in this simple yet delicious sandwich. They are light and refreshing — the perfect sandwich for summer, no matter how little time you have to make them!

My colleague, Bob, brought these to our office party. They were so yummy and I couldn't stop with just one!

In my opinion, cream cheese pulls it off very well. It adds a very slight tang, body, and flavor, it also adds creaminess and moisture. Fresh tomatoes and spinach give these sandwiches a colorful appeal. Refrigerating the sandwich helps the juice from the tomatoes to sink into the cream cheese giving it a mild flavor profile.

They're perfect for brunch, lunch or to cut up and serve as appetizers. Slather and layer it all on a perfect slice of bread and you have yourself a deliciously decadent sandwich. It’s quick, easy and tasty.

Cream cheese Sandwich

Makes - 4-5 Servings

Choice of bread	- 1
Cream Cheese	- 1 block
Tomato	- 2 - 3 sliced
Spinach	- handful

Spread generous amount of cream cheese on both sides of the bread

Artisan/Italian/ciabatta Bread or Baguette work great for this sandwich

Layer tomato slices on one side

Then top it with a layer of spinach.

You can substitute spinach with fresh basil

Press together, wrap it in a plastic wrap and refrigerate for couple of hours.

Remove from refrigerator and cut it up before serving.

Quinoa Stir Fry Bowl

noreply@blogger.com (Unknown) — Fri, 31 May 2013 05:19:00 +0000

Fuel your day with this healthy quinoa breakfast. It is a quick and flavorful way to get in a serving of nutrients you need.It will totally keep you full ’til lunch!

I believe in the phrase 'Breakfast is the most important meal of the day'. I really do. A well-rounded breakfast can kick-start your energy level.

Small, round, and a good source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of nutrients you need. Quinoa is considered a complete, whole food and the super grain! So why not have it for breakfast?

Quinoa Stir Fry bowl is a delicious and flavorful dish. This easy, toss together quinoa is fabulous hot from the pan. But it's also delicious when reheated! Make more than you think you'll need and you've got breakfast for the next day.

Vegetable-packed quinoa is hearty and healthy. Crunchy roasted lentil, fragrant curry leaves and spicy green chilies give a flavorful face-lift to the usual quinoa. Coriander powder adds to the dimension of flavor. Add extra protein to this dish by throwing in some black beans and scrambled egg.

Fuel your day with this healthy quinoa breakfast. It will totally keep you full ’til lunch!

Quinoa Stir Fry Bowl

Makes - 2 Servings

Quinoa	- 1 cup uncooked
Onion	- 1/2 chopped
Vegetables	- 1/2 cup (chopped carrots and peas)
Green Chilies	- 2 split lengthwise
Channa Dal	- 1 tbsp
Mustard Seeds	- 1 tsp
Coriander Powder	- 1 tsp
Curry Leaves	- 6-7
Cilantro	- handful (optional)
Salt	- to taste
Oil	- 2 tbsps

Cook quinoa as per the directions on the pack and keep aside

Heat oil in a pan; add mustard seeds, channa dal and green chilies. Fry for a minute, then add the curry leaves

Fry until it splutters and the dal starts to brown

Add onions and vegetables and fry till they are cooked and tender, about 7- 10 minutes

Add salt and coriander powder and mix together

Add quinoa to the pan and stir fry for few minutes. If using cilantro add it to the quinoa and give it a stir

Do a taste-check and add salt as required

Remove from heat and serve

Vegetable Cutlet

noreply@blogger.com (Unknown) — Thu, 25 Apr 2013 04:55:00 +0000

Perfect combination of a light, crispy outside with a tasty, soft centre - a sublime combination of texture and flavor! This delicious, family-favorite has enough flavors to be the star of any plate.So go on, unearth the goodness of these cutlets!

The absolute most perfect use of potatoes is to turn them into French Fries. I think, the next best use is in cutlets!

Vegetable Cutlet is the perfect combination of a light, crispy outside with a tasty, soft centre. Mildly seasoned mashed potato and vegetables are formed into bite-size shape, dipped in batter, coated with breadcrumbs and shallow fried to crispy perfection. The cutlets sizzle in the pan just long enough to form a golden crust, keeping the potato on the inside tender. So, you'll have a luxuriously tender interior to encase in a delicately crisp shell – a sublime combination of texture and flavor!

These crisp-tender patties are accented with caramelized onions, parmesan cheese and seasoning. Potatoes take a walk on the mild side in this subtle but flavorful dish.This delicious, family-favorite has enough flavors to be the star of any plate and will have your crowd clamoring for more.

If you weren't hungry before you read this, I bet you are now! So go on, unearth the goodness of these cutlets!

Vegetable Cutlet

Makes - 8- 10 Servings


Potatoes	- 2 medium	Parmesan Cheese	- 1/2 cup
Vegetables	- 1 cup (carrots,green beans,peas)	All purpose flour	- 1/2 cup
Onion	- 1/2 medium finely chopped	Water	- 1/2 cup
Chili powder	- 1 tsp	Salt	- to taste
Coriander Powder	- 1 tsp	Breadcrumbs	- 1 cup
Cilantro	- a handful	Oil	- to fry

Boil the potatoes until they are cooked and tender. Drain the water and let it cool

Boil the vegetables until just cooked. Drain the water and cool

Peel the potato skin off and place them in a bowl

Squeeze out the excess water from the vegetables and add it to the potatoes and mash them together

Excess water from the vegetables will make the potato mixture very loose and difficult to shape it

Heat little oil in a skillet, about a tbsp, and sautee the onions until soft and translucent

You can also make these cutlets with chicken or meat. Just fry the meat with the onion until its cooked

Add it to the potato mixture and stir

Add cilantro, chili powder, coriander powder, parmesan cheese, salt and mix. Taste and add more if needed

Batter

Take all purpose flour and a pinch of salt in a bowl. Add water and mix to make a thick batter

Breading

Take breadcrumbs in plate

Divide the potato mixture into 8 - 10 equal portions. Now shape each portion into flat round pattie about half inch thick.

Dip each pattie in the batter and roll it in breadcrumbs to coat it on all sides

Frying

Heat enough oil, about 1/2 inch, in a pan for shallow frying

In batches, fry the cutlets 2 to 3 minutes on each side until they are golden brown

Serve hot with tomato ketchup

Deviled Eggs

noreply@blogger.com (Unknown) — Sat, 06 Apr 2013 05:32:00 +0000

A great way to dress up and style your plain boiled eggs. Deviled eggs with creamy Queso and Mayo filling make it a wonderful appetizer at any party.

Take the plain hard boiled eggs a notch up and turn them into a wonderful appetizer!

Deviled Eggs are a great way of spicing and styling up your eggs. Hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg yolk’s mashed and mixed with a variety of other ingredients. There are so many wonderful variations you can make.

My version of this two-bite hors d'oeuvre needs just-firm yolks that are combined with mayonnaise and Salsa Con Queso, to yield the creamiest filling. Sometimes, I switch up the flavors by adding guacamole or jalapenos. Deviled Eggs make a fun appetizer at any party.

After trying these out there is one change you might want to make—double the recipe, because one batch is never enough!

Deviled Eggs

Makes - 6 Servings

Boiled Eggs	- 6
Mayonnaise	- 2 tbsps
Salsa Con Queso	- 4 tbsps
Paprika/Cayenne	- for garnish (optional)

Cut eggs into halves lengthwise

Scoop the yolks out from the eggs into a bowl and mash until smooth.

Stir in the mayonnaise and con queso. Mix thoroughly.

Try other combination using guacamole, mustard, Jalapenos, cheese, etc

Scoop into halved eggs. If you want it stylish, pipe mixture using piping bag/zip loc with a star tip.

Sprinkle paprika and/or cayenne, and serve.

Chocolate Chip Cookie Bar

noreply@blogger.com (Unknown) — Thu, 28 Mar 2013 02:31:00 +0000

Totally easy, totally tasty chocolate chip cookie bars have all your favorite flavors in one bite. Layer of buttery graham cracker crumbs topped with chocolate chips, coconut flakes and nuts all together make it a perfect treat.

We all are familiar with one pot meals, now how about a one pan sweet treat!

Making sweet treats at home use up to two to three dishes or pans to prepare’em. You always need a working dish, sometime even two, and a baking dish. Then, of course, other gadgets like spatulas, electric beaters, etc. Then you have the mixing, stirring, whisking, and pouring. Lastly, the cleaning!

Chocolate chip cookie bar is fast and easy to make and needs just one pan! So there is no mess and no fuss.

It features a thin layer of buttery graham cracker crumbs topped with chocolate chip morsels, condensed milk, sweetened coconut flakes and pecans. All you have to do is layer the ingredients in a pan and bake. Totally easy, totally tasty!

Melted chocolate morsels give the gooey texture, condensed milk and coconut make it chewy and the crispiness comes from the crumb crust. With crispy edges and chewy middles these bars have all your favorite flavors in one bite! These scrumptious bars are hard to resist and make a perfect treat.

Chocolate Chip Cookie Bar

Makes - 10- 12 servings

Graham cracker crumbs	- 1 1/2 cups
Condensed Milk	- 1/2 14oz can
Chocolate Morsels	- 1 cup
Sweetened coconut flakes	- 1 cup
Pecans	- 1 cup
Butter	- 3/4 cup (melted)

Pre-heat oven to 350F

Pour the melted butter in a 9”x9” baking pan.

Spread graham cracker crumbs over the butter and press it down evenly

Layer chocolate morsels on top of it

Pour the condensed milk evenly over the chocolate morsels

Then sprinkle nuts and coconut flakes. Press lightly so they stick to the mixture

Bake for 15 – 20 minutes till it gets lightly golden brown

Remove from oven and cool. Cut bars and enjoy!

Black Forest Cake

noreply@blogger.com (Unknown) — Sun, 10 Mar 2013 00:29:00 +0000

Is there anything more satisfying than baking a beautiful homemade cake? Black Forest cake is chocolate, cherry and cream extravaganza.

Is there anything more satisfying than baking a beautiful homemade cake? That too, for a dear one on their birthday.

Black forest cake is a classic German masterpiece. It is essentially layers of chocolate cake, with whipped cream and cherries between each layer. Additional whipped cream, flurries of chocolate shavings and lightly sweetened cherries adorn this luscious chocolate cake. Boy, this is German Engineering or what!

The cake is usually made of layers of chocolate cake washed with cherry brandy or cherry syrup and smothered with whipped cream. Gently tucked in the middle of the cream are cherries soaked in syrup. Chocolate shavings are liberally slathered on top and decorated with more cherries.The rich chocolate cake absorbs the liquid and stays moist, cherry filling is sweet yet tart , the simple whipped-cream frosting gilds the edges and wraps everything to create a chocolate, cherry and cream extravaganza

What’s not to like in this cake, the decadent chocolate cake, the cherry filling, the soft and fresh whipped cream or curls of shaved chocolate? One thing is for sure, this is one forest you'll want to get lost in!

Black Forest Cake

Makes - 10 - 12 Servings

Cherry Pie Filling	- 1 cup	Whipped Cream
Cherry Brandy/Cherry Syrup	- 1/4 cup	Heavy Whipping Cream	- 3 cups
Cherries	- 20	Confectioner Sugar	-1/2 cup
		Vanilla Extract	- 2 tsps
Chocolate Shavings
Semi-sweet chocolate	- 1 bar
Butter	- 1 tbsp

To make chocolate cake

Please follow my Chocolate Cake Recipe to make the chocolate cake

Once the cake is done, cool the cake.

To make whipped cream

Combine all the ingredients under Whipped Cream and beat using an electric beater or stand beater until stiff peaks form. It takes around 5 minutes.

To prepare chocolate shavings

Melt chocolate and butter in a bowl using a microwave or double boiler.

Thinly spread the chocolate over a sheet pan and keep in freezer for a minute.

Touch it with your thumb, if the chocolate is still soft, stick it in the freezer for another 1/2 minute and try again.

In my experience, the temperature of the chocolate is the most important factor for curling the chocolate. If it is too hard, it will just flake off. If it is too soft, it will get mushy

Using a knife or an offset spatula, scrape the chocolate to form curls/shavings. Store the curls/shavings in the refrigerator until needed.

To assemble the cake

I’ll warn you assembling the cake gets really messy but the finished product is well worth it!

Cut the cake into two layers using a serrated knife.

For a four layer cake you will have to bake two cakes. Of course, you will need more whipped cream and cherry filling

Brush the cake liberally with cherry brandy or cherry syrup

Spread whipped cream over the cake

Spread half of the cherry pie filling over the whipped cream

Now, place the next layer on the top

Frosting and decorating the cake

Using an offset spatula spread the whipped cream on the sides and top of the cake evenly to seal the cake

Then, using another offset spatula, take some chocolate shavings and gently press it to the sides of the cake. Some of the shaving will fall down in this process, and this is ok

Now, take some whipped cream in a piping bag/ziploc fitted with a star tip

Make rosettes on top of the cake

Place a cherry on each rosette. Dust the center of the cake with chocolate shavings

And voila! Your cake is done. Chill the cake for a while before serving

Tawa Pulao

noreply@blogger.com (Unknown) — Wed, 20 Feb 2013 16:39:00 +0000

Here’s how ordinary white rice gets extraordinary flavor! Tawa Pulao is a boldly flavored dish prepared in one skillet (tawa).So get out your skillet and get ready for a meal that packs a punch and is sure to please the whole family.

Here’s how ordinary rice gets extraordinary flavor.

Plain rice combined with an assortment of vegetables stir-fried in spicy tomato sauce seasoned with medley of masalas all prepared in one skillet(tawa). The right combination of convenient ingredients and cooked rice make this one-skillet meal absolutely delicious.

The rich color and deep flavor comes from the tomato sauce and masala seasoning, vegetables add a touch of heartiness to this flavorful dish.

This is a meal that packs all the punch into one convenient skillet. So get out your skillet and get ready for a boldly flavored dish that's sure to please the whole family.

Tawa Pulao

Makes - 2 Servings

Rice	- 4 cups cooked	Cinnamon	- 1 1/2” inch stick
Onion	- 1 medium chopped	Ginger Garlic Paste	- 1 tsp
Tomatoes	- 2 chopped	Cloves	- 3
Vegetables	- 1/2 cup chopped (carrots, peas, potatoes)	Fennel seeds	- 1/2 tsp (optional)
Garam Masala	- 1 tsp	Bay leaf	- 1 leaf
Chili Powder	- 1- 2 tsp	Cilantro	- 1 handful chopped
Corriander Powder	- 1 tbsp	Oil	- 4 -5 tbsps
Salt	- to taste

Heat oil in a skillet; add cloves, cinnamon, fennel seeds and bay leaf. Wait till they are aromatic and splutter a little

Add chopped onions and cook till soft and translucent

Add ginger garlic paste and sauté for a minute

Then add the vegetables and continue to cook till they become soft and tender

Add tomatoes to the skillet, mix together, and cook for couple of minutes. Then close a lid on the skillet so the tomatoes can let out the juices and become soft

If it is getting thick too soon, you can sprinkle some water as the tomatoes cook

Open the lid, add all the powders, garam masala, cilantro, salt and mix together

Alternatively, you can use pav bhaji masala for garam masala

Let it cook till it forms a thick gravy consistency. Taste to check salt and spices

Now, add cooked rice and mix together to coat the rice evenly. Let it sit on heat for few more minutes so the rice can absorb the flavors

Turn off heat, garnish with cilantro, chopped onions,slice of lime and serve hot with cool raita

Rabri

noreply@blogger.com (Unknown) — Mon, 07 Jan 2013 23:29:00 +0000

A sweet condensed milk dessert known for its taste and texture.Rabri sits lightly on the tongue and fills you up in a few spoonfuls. This crave-worthy dessert will take your taste buds through a milky melody!

I really don't know why I blog certain dishes versus the others. I guess, I do it if I feel like it! But there were couple of things about this dessert that nudged me into blogging it.

First time I made Rabri for a family gathering, everybody loved it. To every party and potluck I take this dessert, it always receives compliments and pleases even the pickiest of eaters. I realized this dessert had a lot of potential and decided to make this for the Holiday dessert bake–off at work. To my surprise, it was voted as the best dessert. Yay! With all these accolades, it would be unfair not to blog this star dessert and share it with everybody.

Rabri is a sweet condensed milk dessert. It is milk in its purest essence and is known for its taste and texture. Milk is thickened by evaporating on low flame and then sweetened and flavored. The delicious small pieces of solidified milk cream come along in every spoon with a nice aromatic flavor of saffron and cardamom. It is rich, creamy, and perfectly perfect!

Sweet, and rich, rabri sits lightly on the tongue and fills you up in a few spoonfuls. This crave-worthy dessert will take your taste buds through a milky melody!

Rabri

Makes - 4-6 Servings

Milk	– 1/4 gallon
Cream	– 1/4 gallon
Sweetened Condensed Milk	– 1 14oz can
Pistachios	– 1/2 cup chopped
Saffron	– few threads
Cardamom	– 2 - 3 pods(optional)

Heat milk and cream together in a heavy bottomed pan

Take 2 tbsps of warm milk in a small bowl and soak saffron threads. Keep it aside

Bring the milk in the pan to a boil stirring frequently to prevent milk from scorching the bottom

Then, simmer and let it cook for 15 – 20 minutes

Now, pour the can of condensed milk and continue boiling till the milk reduces to half the quantity

Adjust sweetness as per your taste.You can reduce the quantity of condensed milk if you want it less sweet.

As it cooks you will see layers of cream forming on the top and sticking to the sides and bottom of the pan. Keep stirring the milk, pushing the layers to the side and scrapping the sides and bottom of the pan. These little pieces of milk cream gives this dessert it's taste and texture.

When it has reduced to half, add saffron milk,cardamom and pistachios. Let it cook for few more minutes

Remove from heat and cool. Place in refrigerator to chill

Garnish with pistachios and serve chill

Minestrone Soup - Cold weather, Hot soup!

noreply@blogger.com (Unknown) — Wed, 05 Dec 2012 04:08:00 +0000

Perfect cold weather fare that warms up and satisfies the soul on a chilly day. Packed with vegetables, quick-to-fix and nutritious, this soup is a meal in itself!

What cold weather fare comforts and warms the soul more than soup? It's the perfect belly-warmer for the chilly days, and just holding a hot bowl of soup thaws out chilled hands.

Brimming with a harvest of vegetables, minestrone soup is a quick-to-fix soup fresh-tasting and nutritious. The tomato-based broth is full of everything from carrots and celery to beans and elbow macaroni. It is a versatile recipe that you can alter to fit whatever's in your pantry. Make it hearty or light; keep it vegetarian or not -- it's up to you. Just sauté the veggies, add broth, tomatoes and season with your favorite herbs and spices and simmer until the vegetables are tender.

I always make a big pot of this easy minestrone soup because it’s simple to put together and the flavor is so wonderful.I could eat it for lunch and dinner all week long, and I usually do. Packed with vegetables, beans and pasta, this soup is a meal in itself.

A hot bowl of minestrone soup is both mouth-watering and soul satisfying.

Minestrone Soup

Makes - 4 servings

Carrots	- 1 cup chopped	Bay leaf	- 2
Green Beans	- 1/2 cup chopped	Garlic	- 2
Celery	- 1/2 cup chopped	Salt	- to taste
Onion	- 1/2 cup chopped	Pepper	- to taste
Cannellini Beans	- 1/2 cup	Parmesan cheese	- 1 cup (optional)
Elbow Pasta	- 1 cup cooked	Olive Oil	- 1 tbsp
Diced Tomato	- 1 cup
Tomato Paste	- 1/4 cup
Chicken/Vegetable Broth	- 4 cups

In a large pot, heat oil over medium high heat.

Add garlic and onion and cook until translucent.

Add broth, tomato paste, celery, carrots, beans, bay leaf, and tomatoes and cook for 20 to 30 minutes, until vegetables are tender.

You can use vegetables of your choice and quantity. Sometimes, I like to add cabbage, zucchini, spinach and additional seasoning like parsley, oregano or basil to the soup.

Add cannellini beans, pasta and simmer for another 20 minutes.

Season with salt and pepper.

Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

Honey Walnut Cream Cheese Spread

noreply@blogger.com (Unknown) — Wed, 05 Sep 2012 01:04:00 +0000

Looking for a perfect spread for breakfast?Honey Walnut Cream Cheese spread is a natural partner for bagels, breads and muffins. It is creamy,crunchy and just sweet that it will melt in your mouth.

I love to start my day with a crispy toasted bagel but sometimes the question arises what am I going to spread on it today?

Cream cheese and bagels are a classic breakfast choice and my favorite. You can always buy cream cheese at your grocery store, but what if you want something more gourmet, something more flavorful? You can make homemade cream cheese spread of course!

This luscious Honey Walnut Cream Cheese spread is a natural partner for bagels, breads, muffins and more. Softened cream cheese is whipped together with honey and dash of walnuts.The sweetness of the honey mixes perfectly with the cream cheese with the nuts adding a little crunch.The creaminess, hint of sweetness and the crunch together make a melt-in-your-mouth combination.

Honey Walnut Cream Cheese Spread

Makes - 8 Servings

Cream Cheese	- 8oz, softened
Honey	- 3 - 4 tbsps
Brown Sugar	- 2 - 3 tbsps
Walnuts	- 1/2 cup chopped

In a bowl, combine softened cream cheese, honey, brown sugar, Whip together using an electric beater or hand blender until smooth and fluffy. Alternatively, you can blend in a food processor.

Add the chopped nuts and mix.

Chill in refrigerator until ready to serve.

Baklava

noreply@blogger.com (Unknown) — Mon, 25 Jun 2012 02:18:00 +0000

Layers of delicately crispy phyllo pastry and sweet nut filling, kissed with honey syrup that is perfectly sticky and sweet.A bite of baklava will take your taste buds on a journey through several layers of eternal bliss from the delicate crispy buttery crust followed by chewy nuts held in place by thick syrup and a final layer of moist pastry.

Light, flaky layers of crust and a sweet nutty filling, kissed with honey syrup. It is a piece of ambrosia dropped straight from heaven to the plate! Baklava truly is the dessert of the gods.

Baklava, a rich sweet made with layers of paperthin dough smothered with butter alternated with chopped nuts drenched in fragrant infused sugar syrup and baked to perfection. All those layers and layers of delicate crusty pastry, perfectly sticky & sweet honey syrup with the nuts is a heavenly treat.

I absolutely love the Baklava experience; from making to eating! While baking, I love the sweet aroma of the butter, sugar and nuts, it is so inviting. The crackling sound when pouring the syrup over hot golden brown Baklava hints to me that the pastry is soaking in the syrup and I am almost there! When it is cooled and the syrup soaked in, I lift a piece to my mouth and pause to savor the fragrance. Finally, I pop it into my mouth and the baklava experience is complete as the flavor pervades the palate.

A bite of baklava will take your taste buds on a journey through several layers of eternal bliss from the delicate crispy buttery crust followed by chewy nuts held in place by thick syrup and a final layer of moist pastry.

Baklava

Makes - 10 Servings

Phyllo Dough	- 1 packet
Butter	- 1 - 2 sticks melted
Honey Syrup		Nut Filling
Sugar	- 2 cups	Pistachios	- 2 cups
Honey	- 1/3 cup	Almonds	- 1 cup
Water	- 1 cup	Sugar	- 6 tbsps
Cinnamon	- 1" stick
Rose water/orange peel /lemon juice	- 1 tbsp (optional)

Thaw phyllo dough to room temperature.

Pre-heat oven to 350 F

Honey Syrup

In a pan combine sugar, water, honey and cinnamon. Boil on medium heat, stirring till the sugar melts and the syrup thickens. Remove from heat and let it cool.

You can add rose water or orange peel or lemon juice to the honey syrup for fragrance infused syrup.

Nut Filling

Place nuts and sugar in a blender or food processor and pulse it till the nuts are coarsely chopped. Keep aside.

Baklava

Trim the phyllo dough sheets to the size of 9 X 13 baking pan.

Brush the bottom and sides of the pan with melted butter; lay down a sheet of phyllo and brush with melted butter. Repeat this step 9 more times for a total of 10 sheets of phyllo.

Spread 1/2 the nut filling evenly over the phyllo sheet.

Layer 8 more sheets of phyllo with butter in between them.

Spread remaining nut filling over the phyllo sheet.

Top with 8 more sheets of phyllo, brushing each sheet with melted butter. Brush the top sheet with butter.

Using a sharp knife, gently cut phyllo layers into 2" squares or diamonds.

Bake baklava for 35- 45 minutes or until golden brown.

Remove baklava from oven and immediately pour the honey syrup over the baklava.

Allow it to cool for few hours and soak up the syrup.

Cut a piece of Baklava and enjoy the heavenly sensation!

Deep Fried Batter Balls

noreply@blogger.com (Unknown) — Sun, 06 May 2012 00:46:00 +0000

Little delicious fluffy pillows with an appetizing golden brown color, a crispy exterior and a soft interior.They are a light, airy and fun to eat, you can never keep count of how many you ate!

Fritter is any food coated in batter and deep-fried. How about just deep frying the batter? Different isn't it?

When batter is deep fried, they puff up into little delicious fluffy pillows. These little fried batter balls have an appetizing golden brown color with a crispy exterior and a soft interior.They are a light, airy and fun to eat, you can never keep count of how many you ate!

This is my back up recipe when I don't have anything at home to dip in the batter and make fritters! These babies are seriously perfect to make for a group of friends. Warm up your cool spring evening with a plateful of fried batter balls.

Deep Fried Batter Balls

Makes - 5-6 Servings

All purpose flour	- 1 cup
Rice flour	- ½ cup
Baking soda	- a pinch
Yogurt	- ½ cup
Onions	- ¼ chopped
Green chillies	- 3 chopped
Curry leaves	- 3-4 (for added flavor, optional)
water	- to make thick batter
Salt	- to taste
Oil	- for deep frying

Heat oil in a pan to about 350 F.

Take all the ingredients in a bowl, add water and mix together to form a thick batter. You want the batter thick enough to be able to scoop with a spoon.

First, test oil by dropping few drops of batter in the frying pan. Taste to make sure it is fully cooked.

Now, simply mound the batter on a teaspoon and drop the batter into the hot oil.

Fry in small batches in oil over medium heat for about 3-4 minutes or until a deep golden brown.

Drain on paper towel and serve immediately with tomato ketchup.

Chickpea Salad with Cilantro Lime Dressing

noreply@blogger.com (Unknown) — Fri, 06 Apr 2012 01:00:00 +0000

What better way is there to start a meal than a refreshing, nourishing salad?Add a little panache to your daily meals with a delicious and satisfying chickpea salad

What better way is there to start a meal than a refreshing, nourishing salad?

Crisp and cool, salads are ideal and refreshing before a hearty meal. Add a little panache to your daily meals with a salad of mixed greens, legumes and elegant toppings.

Chickpea salad with cilantro lime dressing is one of my favorite side salads. The salad is delicious and satisfying. The cilantro lime dressing adds a fresh and refreshingly flavor. I add kidney beans to the mix for a nice contrast both visually and texturally. Also, I sprinkle a dash of chat masala for a sweet and tart flavor. Let the salad sit for an hour in the refrigerator to give time for the flavors to develop.

A healthy and light salad. It is super fast and very easy to assemble and of all, no need to measure ingredients, just add to suit your tastes. This is a nice change from typical lettuce salads. A great dish to make ahead of time - the longer it sits the more flavorful it gets.

A great side salad you can't beat for taste and nutrition. A great salad to serve when you have company at home. I bet your company will not leave even a trace of salad!

Chickpea Salad with Cilantro lime dressing

Makes - 2 servings

Chickpea	- 1 can
Kidney Beans	- a handful
Lime Juice	- ½ cup freshly squeezed
Cilantro	- handful roughly chopped
Chat Masala	- 1 tsp
Salt	- to taste

Add washed and drained chickpea and kidney beans to a bowl.

Pour the lime juice, add cilantro and mix together.

Sprinkle Chat masala and mix. Taste and add salt if needed.

Cover with plastic wrap and keep in refrigerator.

Take it out 20 mins or so before you are ready to serve.

Enjoy!

Cilantro Lime Rice and Black Beans

noreply@blogger.com (Unknown) — Sun, 26 Feb 2012 02:45:00 +0000

Fluffy white rice tossed with fresh squeezed lime juice and chopped cilantro.A great blend of flavors that give a soothing and comforting taste.

Delicious, slightly tangy, basmati rice with a touch of cilantro.A great blend of flavors that give a soothing and comforting taste. Fresh lime juice wake up your taste buds and cilantro jazz up the white rice to create an outstanding rice dish.

My love for this dish started here......

Friday nights are almost often eat-out nights! Its the end of the work week so we are tired but we are in mood to eat something tasty (of course!), healthy(yeah right!) and satisfying. By default, our friday night eat out place is Chipotle. We loooooove the burrito bowl and my favorite part is cilantro lime rice.

Burrito bowl is black beans layered on a bed of Cilantro lime rice, with a serving of grilled meat or veggies, topped with pica de gallo, a dollop of sour cream and guacamole served in a bowl.

Fluffy white rice is tossed with fresh squeezed lime juice and chopped cilantro. The tangy lime infused basmati rice is mild yet flavorful. Seasoned black beans add a nice bite and the extra kick to the dish. This light, healthy and hearty dish is the perfect choice for any meal.

Cilantro Lime Rice and Black Beans

Makes - 2 Servings

*Cilantro Lime Rice*		*Black Beans*
Basmati Rice	- 4 cups cooked	Black Beans	- 1 can
Lime Juice	- 1/2 cup	Vegetable broth	- 2 cups
Cilantro	- a handful roughly chopped	Cumin	- 1 tsp
Oil	- 2 tbsp	Oil	- 2 tbsp
Salt	- to taste	Salt	- to taste

Heat oil in a pan.

Stir in rice, lime juice and cilantro.

Add salt and stir till the rice is heated through.

In another pan, heat oil.

Add the vegetable broth, black beans, cumin and salt.

Let it boil for few minutes till the broth thickens a little.

Now layer some cilantro lime rice in a bowl, top with some black beans,pica de gallo or corn salsa and serve with dollop of sour cream.

Gobi Manchurian

noreply@blogger.com (Unknown) — Wed, 08 Feb 2012 03:00:00 +0000

A popular Indian Chinese dish that is guaranteed to tickle your taste buds. Deep fried fritters tossed in sweet n spicy sauce and stir-fried on high heat.

I remember the time when Hot n Sour soup, Fried rice, Hakka noodles,Gobi Manchurian, Schezuan Paneer started to appear on restaurant menu cards. These Indian Chinese dishes were so well accepted that it gained popularity in no time. Today, the Indo-Chinese food has become an integral part of the Indian culinary milieu. Now, every eating joint in India, big or small, carry a wide range of Indo-Chinese dishes in their menu.

Fusion of Indian ingredients and Chinese seasoning and techniques resulted in this winning combination!These dishes are prepared with basic ingredients of an Indian dish like onions, garlic, ginger, chillis but instead of adding Garam masala, Soy sauce and Vinegar are added!

A popular dish amongst them is Manchurian. Deep fried fritters tossed in Manchurian sauce and stir-fried on high heat. Instead of plain flour batter, a batter seasoned with chili sauce and ginger garlic paste is used. The sauce contains caramelized onions, bell peppers, and ketchup and for the 'Chinese' flavor, an overdose of chilli sauce, garlic and ginger, and generous portions of soy sauce and vinegar is added to top it all off .

Manchurian is bold, vibrant and has varied flavors. It has a nice balance of sweet, tang and spice all in one bite! It is a tantalizing dish that is guaranteed to tickle your taste buds!

Gobi Manchurian

Makes - 4 Servings

Manchurian Sauce		Batter for Fritters
Spring Onion	- 2 bunches	Cauliflower	- 2 cups of florets
Bell Pepper	- 1/2 cup chopped	Flour	- 1/2 cup
Ginger	- 1 tbsp chopped	Corn Flour	- 1/2 cup
Garlic	- 1 tbsp chopped	Ginger Garlic Paste	- 1/2 tsp
Sriracha Sauce or any Red Chili sauce	- 1 tbsp	Sriracha Sauce or any Red Chili sauce	- 2 tbsp
Tomato Paste	- 3 tbsp	Salt	- to taste
Tomato Ketchup	- 2 tbsp	water	- as needed
Soy Sauce	- 2 tbsp
Vinegar	- 2 tbsp
Brown Sugar	- 1 – 2 tsp
Salt	- to taste

Mix all the ingredients under 'batter for fritters' except cauliflower to make a thick batter.

Heat oil in a pan over medium-high heat for deep frying.

Working in batches, dip cauliflower florets in batter, then fry until golden brown, about 4 to 5 minutes. When done remove fritters from the pan to a plate lined with paper towels.

You can use Mushrooms, Paneer, Chicken, Fish or anything of else your choice for this dish

Mix all ingredients under 'Manchurian Sauce' except onions, bell pepper, ginger and garlic. Keep aside.

Heat oil in a wok or a pan.

Add chopped ginger and garlic and saute till it flavors the oil.

Add chopped spring onions and saute for a few minutes till soft and translucent.

You can use both the onion part and the green part of the spring onions but reserve little for garnish.

Add bell peppers and saute for couple more minutes till they are slightly cooked but still crisp.

Now add the mixed sauces and stir for about 5-7 minutes till it all comes together.

If you like manchurian with more sauce, just double the ingredients for sauce

Toss the fritters in sauce and stir-fry on high heat for a few minutes to coat them well.

Remove from heat, garnish with spring onions.

Serve hot with fried rice or noodles.

Chocolate Brownies (a foolproof recipe)!

noreply@blogger.com (Unknown) — Mon, 16 Jan 2012 05:07:00 +0000

A delicate crisp crust enveloping an intensely chocolatey, wonderfully rich and dense brownie that is just as fudgy and moist.

Brownie has a special place in my heart!

We had cats for most of my childhood. My grandmother was fond of cats so she always had at least one in the house. However, there was a period when we did not have any. Then, one day we heard meowing coming from our backyard and to our surprise, we found two kittens :-)! I named them Snowy, Browny since one was white, and the other was brown. I was very attached to Browny. I would play with him every day after school, feed him and pamper him. We shared this unknown bond of love. If I were not at home even for a day, he would stand in front of my door and meow. After few years on one day, Browny went missing and we never found him.

I was first introduced to brownies here in the US. Since it had the same name, I developed a special attachment to it. Every time I bake brownies, I take special care and interest in making’em. This post is a dedication to my lil cat Browny.

Brownies come in variety of textures. They are thick n fudgy while others are light and cake like. Brownies I make usually fall in between. They have a delicate, crisp crust enveloping a wonderfully rich, dense but moist brownie that is just fudgy enough. Symphony of chocolate, cocoa and more chocolate creates an intense chocolate experience that the chocolate lovers are sure to cherish. This amazingly rich brownie takes perfection with a deep chocolate flavor and heavenly taste that melts in your mouth.

When something is all about chocolate, it can only taste divine. This is just pure chocolate magic!

Chocolate Brownie

Makes - 10-12 Servings

Flour	- 3/4th cup
Semi-sweet Chocolate	- 2 cups
Cocoa Powder	- 2 Tbsps
Butter	- 5 tbsps
Eggs	- 3
Sugar	- 1 1/2 cups
Brown Sugar	- 1/2 cup
Vanilla Extract	- 1 tsp
Instant Coffee powder	- 1 tsp
Baking Powder	- 1 tsp
Salt	- just a pinch

Pre-heat oven to 350 degree F. Line 8 x 8 pan with baking paper/parchment paper and butter the paper.

Lining the pan with baking paper makes it easy to remove brownies from the pan. You can remove them right out by lifting the paper.

Whisk together flour, cocoa powder, baking powder, salt, and set aside.

In a bowl, melt butter and chocolate.

You can substitute milk chocolate for semi-sweet chocolate but reduce the quantity of sugar, as milk chocolate is sweeter.

You can melt them by placing the bowl over a pot of simmering water, stirring until its melted completely. On the other hand, you can use a microwave to melt it. Let it cool for a few minutes.

While it cools, stir together sugar, eggs, vanilla extract and coffee powder.

Pour the chocolate mixture into the egg mixture. Stir until combined.

Add the flour mixture little by little and whisk to incorporate completely.

Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on a rack.Cut brownies and serve!

Simple Noodles

noreply@blogger.com (Unknown) — Thu, 22 Dec 2011 01:30:00 +0000

Quick and easy noodles with mild flavors that taste pleasing to the palette. A one-dish comfort food that is healthy, balanced and nutritious.

I am a noodle person! I love noodles all the way.

Of course, my all time favorite is Maggi noodles! However, I do have a homemade favorite, mom’s noodles. Gosh, how much I love it.

Colorful vegetables stir fried on high flame and tossed with noodles and sauce. A one-dish meal with vegetables, starch, add in some tofu or chicken for protein, all in one bowl makes it a healthy, balanced and nutritious dish.

This is not a rich, sophisticated dish containing bold flavors. It is more towards light, simple, mild flavors and a soothing taste. It is such an unassuming dish but so pleasing to the palette. It will definitely catch you by surprise – something made with simple ingredients and plain flavors can taste so good.

Simple Noodles

Makes - 2 servings

Egg noodles/Soba noodles	– 1 pkt	Soy sauce	- 2 tbsp
Onion	- 1 chopped	Vinegar	- 2 tbsp
Capsicum	- 1/2 cup chopped	Sriracha/Chilli sauce	- 1 tbsp
Cabbage	- 1 cup chopped	Brown sugar	- 1 tsp
Carrot	- 1	Oil	- 3 tbsp
Green Beans	- 1/2 cup	Ajnimoto(Chinese salt)	- 1 tsp (Optional)
Ginger	- 1/2 tsp minced	Salt	- to taste

Boil noodles as per the instructions on the packet. Keep aside.

In a bowl, mix soy sauce, vinegar, brown sugar, sriracha sauce. Set aside.

Heat oil in a pan or wok, add minced ginger and stir till it flavors the oil.

Add the vegetables and stir-fry until they are tender and cooked but still crisp.

Add the cooked noodles to the pan and mix.

Add in the sauce, salt, and mix to coat the noodles and vegetables.

Stir on flame for 5 minutes to give the noodles some time to absorb the sauce.

Remove from stove and serve hot.

Cheesy Garlic Bread

noreply@blogger.com (Unknown) — Mon, 12 Dec 2011 02:00:00 +0000

Looking for an easy,super fast and yummy starter? Cheesy garlic bread is crispy with garlicky buttery flavor and bubbly with melted cheese.

It's holiday season and we were hosting a dinner party for our friends. I put together a fool proof menu but was undecided on the last appetizer. Keeping in mind the preping ,cutting , frying and cooking I already had in line I safely settled for the cheesy garlic bread. They are extremely easy, super fast to make and of course, very yummy!

I dabbed some butter on the french baguette, dusted a little garlic powder, sprinkled parmesan cheese and seasoning ,then generously topped with mozzarella cheese and baked'em ! Out of the oven came these bad boys crispy and bubbly with melted cheese.Each bite had just the right amount of crunch and cheesy, garlicky flavor.

These warm pieces of bread are very simple and unassuming but absolutely delicious. Garlicky, cheesy and buttery, this bread is off the charts in flavor and ease. As you bite into the bread piece, the hot cheese stretches into long strands and the garlic flavor really comes through. These are best when served warm with marinara sauce.

Cheesy Garlic Bread

Makes - 10 - 12 Servings

French Baguette	- 1
Butter	- 4 tbsps
Parmesan Cheese	- 1 cup
Mozzarella Cheese	- 2 cups
Garlic Powder	- 2 tbsps
Italian Seasoning	- 2 tbsps

Preheat oven to 350 degrees.

Slice bread in half lengthwise and place the two halves, cut side up, on a baking sheet.

Spread butter on cut surfaces.

Sprinkle garlic powder, seasoning and Parmesan Cheese.

Top with Mozzarella cheese and some more Parmesan cheese.

Bake for 10- 15 minutes or until cheese is melted and bubbly.

Cut the bread into 1 to 2-inch pieces, and serve warm with marinara sauce.

Creamy Spinach

noreply@blogger.com (Unknown) — Thu, 24 Nov 2011 06:20:00 +0000

A lusciously rich, softly spiced and mildly sweet dish. It is so creamy that it coats the palette leaving a taste that will linger around

Many of us have this habit. We try to mimic a dish we had in a restaurant or at a party, right?

I love an Indo-Chinese restaurant and often visit it when I am in the neighborhood. I think I have pretty much tried everything on the menu! One item I specifically remember is ‘Creamy Spinach Masala’. I loved it so much that I tried to make it at home. As much as it is fun, it is also challenging to reconstruct a dish just from the taste. I can’t say if I was even close but definitely the creamy spinach I prepared was a tongue-tickler!

A creamy blend of spinach, shallots, tomatoes and heavy cream, makes a rich and flavorful dish. This lusciously creamy dish has the earthy flavor of spinach and delicate sweetness of cream. It is softly spiced, mildly sweet, and so creamy that it coats the palette leaving a taste that will linger for a long time.

Creamy Spinach

Makes - 4 servings

Spinach	- 2 bunches	Garam Masala	- 2 tsps
Cream	- 3 cups	Pav Bhaji Masala	- 2 tsps
Green Peas	- 1/2 cup	Cloves	- 3
Onion	- 1 small	Cinnamon	- 1 inch stick
Tomato	- 1 medium	Salt	- to taste
Oil	- 2 tbsps

Heat oil in a pan. Add cloves, cinnamon, and fry for a minute.

Add chopped onions and cook until soft and translucent.

Add chopped tomato and cook until it becomes soft and mushy.

Now add chopped spinach, green peas and mix.

Close the lid and cook for about 10-15 minutes. Stir occasionally to make sure it does not burn.

Spinach gives out water as it cooks. If there is not enough water, you can add some.

Now add salt, masalas, and mix and cook for few more minutes.

Pour in the cream and cook for 5 more minutes till all the flavors blend.

You can add some green coloring to give the dish a nice bright color.

Turn off the heat and serve hot with rice or rotis.

Apple Crisp - Warm Fall Dessert

noreply@blogger.com (Unknown) — Sun, 06 Nov 2011 23:45:00 +0000

A simple dessert that combines fresh fruit with a topping. Warm baked apples coated with crunchy brown sugar oat streusel, a dessert that gives the feeling of fall and warmth for the season.

The temperature has dropped down to 50’s, leaves have changed color and its dark by 6pm. Fall is here!

So what does this mean?

It’s time for sweaters, soups and warm comfort food. Also, it’s the season for abundance of apples!

Apple crisp is a dessert of warm baked apples topped with a tasty crust. It is a simple dessert that combines fresh fruit with a topping. Soft chunks of sweet-tart apple covered in a crisp and crunchy topping made with flour, sugar, butter, oats and nuts.

Warm from the oven with a dollop of ice cream, apple crisp is the ultimate comfort food dessert. Soft fruit coated with a crunchy brown sugar oat streusel gives the feeling of fall and the warmth for the season!

Apple Crisp

Makes - 6 - 8 Servings

For Topping		For Filing
Flour	– 1 1/3cup	Apples	– 6
Brown Sugar	– 1 1/3 cup	Sugar	– 1/2 cup
Oats	– 1/2 cup	Cinnamon Powder	– 1 - 2 tsps (optional)
Butter	– 8 tbsps or 1 stick
Pecans/Walnuts	– 1/4 cup (optional)

Pre-heat oven to 375 degrees. Grease bottom and sides of a baking dish.

For topping, mix the flour, brown sugar, oats and nuts (optional) in bowl.

Blend the butter into the mixture until it’s crumbly. Set aside.

Peel the apples and cut into 1 inch pieces.

I use two varieties of apple; Granny Smith and Gala. Granny smith is tart and Gala is sweet. I do this to give a combination of sweetness and tartness. You can use any sweet apple variety and if you like, add lemon juice for the tartness.

Add sugar and cinnamon powder (optional) to the apples and toss to coat well.

Place the apples in the greased baking dish and spread the topping evenly over the apples.

Bake for 40 – 50 minutes until apples are bubbly and, topping turn golden brown.

Remove from oven and let it cool a little.

Serve warm with a dollop of ice cream or whipped cream.

Caramel Custard

noreply@blogger.com (Unknown) — Fri, 28 Oct 2011 00:14:00 +0000

Have you wondered what ambrosia tastes like? Sure! It tastes like a piece of this dessert.A light, silky and luscious dessert with soft caramel on top.

Have you wondered what ambrosia tastes like? Sure! It tastes like a piece of this dessert.

Caramel custard is a rich, light, silky and luscious dessert. It has an impressive shiny appeal, a golden color and a divine flavor.Sugar syrup cooked to caramel stage is poured into the mold and then filled with custard. It is cooked on a stovetop or in the oven and set in the refrigerator to chill. It is served inverted with the layer of soft caramel on top.

This dessert is my family’s favorite and one of my mom’s classic desserts. Every time she made it, we would sit around the dining table and she would invert the big dish on to the plate to unmold the custard. As she gently lifts the dish, we would eagerly look at the slowly uncovering custard and the caramel running down from it. A moment worth waiting for is to see the creamy, smooth custard in entirety with the layer of caramel shinning on top. Every piece of the silky custard with caramel sauce over it is a real treat.

Caramel Custard

Makes - 6 Servings

For Custard		For Caramel
Milk	– 2 cups	Sugar	– 1 cup
Eggs	– 3
Sugar	– 1/3 cup
Vanilla Essence	– 2 tsp

Pre-heat oven to 350 degrees

Heat the milk until very hot. Turn off and let it cool while you prepare rest of the ingredients.

I start with the milk first to give it sometime to cool before combining it with egg.

In a heavy saucepan, melt the sugar until you reach a nice golden color.

Be very careful! The caramel will continue to darken once removed from the heat and you can end up with a bitter caramel. I turn off the heat as soon as the sugar has caramelized and the color starts to turn amber.

Divide it among 4 ramekins. Let the caramel cool for about 5-10 minutes to harden.

In a bowl, beat the eggs and sugar until pale and well blended.

Slowly pour the milk over the eggs/sugar mixture little by little and whisk until well incorporated.

The key here is to add milk little by little as adding hot milk all at once will cook the eggs!

Now, beat in the vanilla essence and let the mixture cool for a bit.

You can run the mixture through a sieve/colander to remove any lumps that could have formed while combining hot milk and egg mixture.

Prepare the water bath for baking. Pour some hot water to about an inch deep in a deep baking pan.

Pour the egg custard mixture on top of the caramel filled ramekins.

Set your ramekins into the baking pan. Add more water if necessary; the water bath should come to about half way up the sides of the dishes.

Bake for about 20-30 minutes until the custards are just set and a knife inserted into the center comes out clean.

Carefully remove from the oven, remove the ramekins from the water bath, and let them cool to room temperature. Refrigerate and chill for about 4 hours before serving.

To serve, run a thin sharp knife along the side of the ramekin to loosen and invert onto dessert plates. Shake gently or slowly tap on base of the inverted ramekin to release onto the plates.

Tofu Masquerade!

noreply@blogger.com (Unknown) — Fri, 07 Oct 2011 04:10:00 +0000

Don't like tofu? Here is a trick to mask the taste of tofu from your palette, a flavorful dish, which by taste you cannot tell it has tofu!

Yeah Yeah…I know tofu is healthy!

I have worked hard to get myself to like tofu! At every chance I have substituted tofu for Paneer but it never tasted the same! The farthest I could go with getting myself to eat tofu is pan-frying it in oil! Then talk about healthy?

With many unsuccessful attempts, I realized the only way out is to mask the taste of tofu from my palette! So, here’s the recipe to trick yourself into eating tofu with this great tasting dish. You can eat this healthy, warm and easy tofu egg scramble by the bowlful!

I felt it is easier to infuse flavors into tofu when scrambled than cubed pieces. I camouflage the bland taste of tofu by cooking it with onions and tomatoes flavored with medley of masalas. To enhance the taste and texture, I add egg and scramble it together. This creates a flavorful dish, which by the taste you cannot tell it has tofu!

Tofu Egg Scramble

Makes: 4 Servings

Tofu	- 1 block	Ginger Garlic paste	- 1 tsp
Eggs	- 4	Cinnamon	- 1 inch stick
Onion	- 1 large	Cloves	- 3
Tomato	- 2	Curry leaves	- 4-5
Chili Powder	- 1 tbsp	Cilantro	- a handful
Garam Masala	- 1 tbsp	Oil	- 3 tbsps
Pav Bhaji Masala	- 2 tbsps	Salt	- to taste

Heat oil in a pan; add cloves, cinnamon, and sauté until it flavors the oil

Add onions and sauté until translucent

Add ginger garlic paste and fry for a minute

Add tomatoes and cook until it is soft and mushy

Add all the spices, masalas, curry leaves and stir till it is all incorporated

You can add spices and masala of your choice.

Now, add crumbled tofu to the pan and mix well. Cook for about 8- 10 minutes or until done

Add salt and taste to adjust the masala and spices.

Now, add the eggs to the pan and mix until it combines. Keep stirring as you would for making scrambled eggs until the eggs are completely cooked.

Stir an additional 5 minutes on high heat after the eggs are cooked.

Turn off the heat, garnish with a bunch of cilantro and serve hot with rice or chapattis.

Taco Pasta

noreply@blogger.com (Unknown) — Thu, 15 Sep 2011 01:30:00 +0000

It's mix n match this time. A dish made using Italian ingredients and Mexican flavor. This lively combination will send your taste buds to different countries at the same time!

It’s about mix n match this time!

Cooking involves trial and error. Think of your kitchen as a research lab if you will! We have to take risks and dare to cook with different ingredients, flavors and try new combinations. Some of them can turn out disastrous but others can be lip smacking!

I am presenting here a dish made using Italian ingredients and Mexican flavor!

This is a mild pasta dish cooked in a Mexican flavored sauce. I use Taco seasoning combined with cream to make a rich creamy sauce. I toss the pasta in the taco sauce along with stir-fried veggies. Taco Seasoning has a hearty flavor that is not too spicy but warm enough to complement the vegetables and pasta.

This lively combination will send your taste buds to different countries at the same time!

Taco pasta

Makes - 3 Servings

Spaghetti	- 1/2 pound
Taco Seasoning	- 3 tbsps
Cream	- 1 cup
White Wine/ Marsala Wine/broth	- 1/2 cup
Onion	- 1 medium
Green bell pepper	- 1/2
Red bell pepper	- 1/2
Green peas	- 1/4 cup
Salt	- to taste
Oil	- 2 tbsps

Cook pasta according to the directions on the box.

Heat oil in a pan, add veggies and stir-fry for 1- 2 minutes.

You can add vegetables of your choice. Mushroom and chicken are great add-ons for extra flavor.

Sprinkle 1 tbsp taco seasoning on the veggies and continue stirring until they are cooked but still crisp.

Remove the vegetables from the pan on to a plate and set aside.

In the same pan, add wine or broth to deglaze the pan.

You can replace wine with vegetable/chicken broth or use both.

Then, add the cream and taco seasoning. Stir to make sure it does not form lumps.

Cook for a few minutes until the liquid thickens to form a sauce.

Taste the sauce, and add salt and seasoning as required.

Color of the sauce depends on the taco seasoning you use. I use cheesy taco seasoning.

Add the cooked pasta and vegetables and toss it around in the sauce.

Remove from heat and serve hot with red pepper flakes or freshly ground pepper.

Summer Simplicity – Melon Balls

noreply@blogger.com (Unknown) — Mon, 05 Sep 2011 02:00:00 +0000

Sweet watery fruit balls are a perfect thirst quencher on a summer day. Healthy, easy, colorful and perfect dessert for summertime entertaining. A dessert made with just one ingredient!

Nothing speaks summer simplicity like the melons. The vibrant color, light and refreshing taste gives a comforting summery feeling. A big bowl of melon is a perfect thirst quencher on a summer day.

More than a recipe, this is a fun presentation. Melon balls are healthy, easy, colorful and perfect for summertime entertaining. A dessert made with just one ingredient, melon!

I mix up two varieties of melons to make it colorful- Cantaloupe and Watermelon. Cantaloupe is firm, light with medium sweetness and Watermelon is watery, almost airy and sweet. This combo doubles up the melon extravaganza.

This is a refreshing and fun way to get fruit into your daily diet. This presentation works great with kids, unlike the normal cubed pieces of fruit; these sweet watery fruit balls can attract any kid to grab a taste.

Mellon Balls

Makes: 4-5 Servings

Watermelon	- 1
Cantaloupe	- 2

Cut the melon in halve.

Using a melon baller, scoop small round balls from the melon.

Serve melon balls in a bowl.

Channa Curry

noreply@blogger.com (Unknown) — Sun, 21 Aug 2011 18:16:00 +0000

Channa Curry …Channa masala …is cooked in almost every Indian home. What amazes me the most is everybody makes it and everybody makes it differently!A simple dish that can have so many textures, consistencies, aroma and taste is definitely worth a spotlight here.

Channa Curry …Channa masala …is cooked in almost every Indian home. What amazes me the most is everybody makes it and everybody makes it differently! Comparing every place I have ate Channa Curry, no two curries were similar! At home I make at least three variants of it and I call all of them Channa Curry :-)! A simple dish that can have so many textures, consistencies, aroma and taste is definitely worth a spotlight here.

Channa curry is a multi-spiced, high spirited, full masala dish but can be as mild or as hot as you like it! My spin on channa masala is I add lentils to the curry! Yes! Lentils give the curry a wholesome texture and earthiness.

Onions and tomatoes cooked together to make gravy. Sugars in both the tomatoes and the onions caramelize giving a sweet but also a tart tinge. Combining warm cooked lentils to the gravy gives the dish a homey and hearty touch. Channa slowly simmered in this gravy along with fragrant spices and masala is just nose tickling and mouth watering!

To me this is a wonderful comfort food– eaten with rice, chapatis, pooris or poured on top of a samosa to make a spicy chaat.

Channa Curry

Makes: 4 Servings

Channa	- 2 cup cooked	Ginger Garlic Paste	- 1 tsp
Toor Dal	-1/2 cup	Channa Masala	- 3-4 tbsps
Onions	- 1 chopped	Garam Masala	- 1 tbsp
Tomato	- 3 chopped	Chili Powder	- 1 tbsp
Clove	- 4	Turmeric powder	- 1 tsp
Cinnamon	- 1 inch stick	Salt	- to taste
Curry Leaves	- 4	Oil	- 3-4 tbsp

Cook dal in a pot of water or in a pressure cooker until just done. Do not make it mushy.

Heat oil in a pan. Add cloves, cinnamon, curry leaves and stir till it flavors the oil.

Add onions and cook until soft and translucent.

Add tomatoes and cook till it becomes mushy and combines with the onions to make gravy.

At this time, add the cooked lentils and all the powders ,masalas and salt. Cook for a couple of minutes. Pour in a cup of water if the curry starts to thicken.

Add the cooked channa to the curry, cover lid and cook for about 5 -10 minutes till the channa absorbs the taste of the curry.

When you feel right about the taste and consistency, turn off the stove.

Garnish with some cilantro and serve hot.