Cooking Adventures

Asian Salad with Crispy Tofu

noreply@blogger.com (Poonam) — Fri, 11 Nov 2011 21:18:00 +0000

We enjoyed this refreshing salad for a quick dinner last week. What I particularly enjoyed about this salad, was that everything can be prepared in advance and just tossed together before serving. The quantity below is just a rough guide, use your common sense, gut feeling and adjust for your taste.

Adapted from http://thematisametaphor.wordpress.com/2010/06/15/
Ingredients:
Romaine Lettuce
Half a red pepper, sliced
1/2 cup shredded carrots
Handful of sugar snap peas
1 cup broccoli florets, blanched in boiling water for about 2-3 min until just tender
1 TBS sesame seeds, toasted for topping

Toss everything except the sesame seeds and keep aside

For the crispy tofu
Extra firm tofu, quantity as needed, cut in triangles
1 cup water
1 TBS soy sauce
1 bay leaf
Whole wheat flour
Corn meal
Olive oil
Sesame oil

Bring the water, soy sauce and bay leaf to a boil, add the cut tofu and simmer for 20 minutes. Remove the tofu and let cool. Dredge the tofu in a mixture of wheat flour and corn meal. Heat some olive oil and sear the tofu until brown/caramelized on both sides. Toss some sesame oil on top.

NOTE: Tofu can be prepared up to 8 hours in advance. Warm the tofu again on a pan before serving if prepared in advance.

Dressing:
~2 TBS olive oil
1 tsp sesame oil
1 TBS soy sauce
Dash of sriracha sauce
1 clove of garlic, grated or minced
1 tsp grated ginger

Whisk everything together and toss with the salad just before serving

Method:

Toss the dressing with the salad just before serving. Arrange the warm tofu on top. Drizzle some toasted sesame seeds on top for a great garnish.

Healthy Rustic Potpie

noreply@blogger.com (Poonam) — Fri, 23 Sep 2011 04:20:00 +0000

Not enough time to write a post today, but here is the recipe for the potpie made for dinner today! It was a great success and both my adult kid and two year old kid loved it...

Rustic Potpie
Serves 3-4 with a side salad

Ingredients:

2 TBS extra virgin olive oil
2 sausage or veggie sausage patties

2-3 cloves of garlic, finely minced

2 TBS chopped sun dried tomatoes in oil

1 medium sized sweet onion, chopped
4 spring onion, chopped, white and green
2 medium sized carrots, cubed
2 medium sized potatoes, cubed
1/2 cup frozen sweet peas, thawed
1/2 cup frozen corn, thawed
1 bunch kale, washed and finely chopped
Pinch of grated nutmeg
1-2 TBS cumin coriander powder
1 cup black eyed peas cooked OR 1 can black eyed peas, drained
1/2 cup cooked brown rice
Salt as per taste
1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 TBS water, to use as an egg wash

Method:

In a large sauté pan, cook the patties on both sides until brown. Remove the patties and let them rest.

Then saute the garlic, sun dried tomatoes, sweet onions and spring onions over medium heat until the sweet onions are translucent.

Add carrots, potatoes, peas and corn, stir and cover. Continue stirring occasionally until cooked.

Add kale, stir and cook without covering for about 5-7 minutes. Add the nutmeg, cumin coriander powder and stir well.

Now add the black eyed peas, rice and sausage patties (cubed) and salt. Cover and cook for about 5 minutes, adding about 1/4 cup water if too dry.

Spread this mixture evenly in a 9X13 greased oven proof dish.

Sprinkle some flour on the counter and roll a sheet of puff pastry to fit the 9X13 dish. Cover the mixture with the sheet. Apply the egg wash with a pastry brush on to the pastry sheet. Sprinkle some salt on top if desired.

Bake in a 325 deg oven for about 20-25 min OR until the puff pastry is golden brown.

Serve:

Serve hot out of the oven.

Note:
Can me made in to 4 individual portions.

Okonomiyaki - Japanese Savory Pancakes

noreply@blogger.com (Poonam) — Thu, 03 Mar 2011 21:29:00 +0000

I was browsing for some recipes on the internet when I came across this word "Okonomiyaki" accidentally. I had never heard of Okonomiyaki, a Japanese savory pancake. It has several ingredients in it. The recipes that I stumbled upon looked easy and healthy. The word okonomi means "what you want" or "what you like". It happens to be a dish which is prepared right in front of you using your choice of ingredients(meat, vegetables etc.) It seemed like this one was going to give me plenty of opportunities to experiment with my ideas and play with a lot of ingredients!

The recipe that follows is an outcome of those ideas. As always, I have made quite a few modifications to the classic recipe. The batter is made of whole wheat flour with ground cumin, cloves and black peppers, making it more nutritious. Instead of serving it whole as any usual pancake, I cut it in quarters and stacked them up with a dab of soy sauce on each quarter. The panko gives the pancake a great crunch while the soy sauce gives it the perfect salty bite. We ate these delicious pancakes with a side of citrus salad.

Okonomiyaki - Japanese Savory Pancakes

Serves 2 with a side salad or soup

Ingredients:

1 cup whole wheat flour

1 1/2 to 2 cups water

1/2 tsp cumin, 1 clove and 4 black peppers, finely ground

1 egg, lightly beaten

1/4 head of a cabbage, thinly sliced

1/4 cup baby bella mushrooms, roughly chopped

1 medium carrot, peeled and grated

4 TBS panko (Japanese bread crumbs, can substitute regular bread crumbs)

1-2 TBS soy sauce

2-3 TBS extra virgin olive oil

Salt as per taste

Method:

Mix the flour and spices and add water as required to make a pancake-like batter.

Add the egg, vegetables, salt and stir.

Heat a medium sized (about 8 inch) skillet. Add 1 TBS olive oil. Pour half the batter in the pan and cook for 2 minutes. Sprinkle 2 TBS of panko on top. Cook for 8 to 12 minutes per side adding more oil if needed. NOTE: The panko topping is only on one side.

Use the same procedure for the remaining of the batter.

Serving:

Cut each pancake in quarters and stack on top of each other (panko topped side on top) with a dab of soy sauce on each quarter. Enjoy with a soup or salad.

Baked Mini Pita Chips with Roasted Red Pepper & Greek Olive Dip

noreply@blogger.com (Poonam) — Tue, 08 Feb 2011 04:25:00 +0000

When it comes to nutritious snacking, I am in deep trouble every time. I mean there is always the fruit, nuts and homemade cracker and cheese option available. But what I am trying to say is that at a party or when hanging out with friends, snacking items such as chips, sauces and dips mostly come out of a store bought box. Now those who know me well, know that I have some serious friction with "packaged products" where the ingredients listed don't seem to have any relationship with the product itself. Read this to understand exactly what I mean.

Not that I don't eat such treats at all but I am forever trying to find some easy, low sodium and home made munching treats to cater my nutritious needs. These baked pita chips and dip provide a quick and stress free alternative to the typical off-the-rack nibbles. The dip is very versatile too. It can also be used as a salad dressing or as a sauce or spread.

This is also my entry to February's Monthly Mingle. Astrid of Paulchens FoodBlog is asking us to make Small Bites: Soul Food for Loved Ones. These small bites will look very elegant if served whole with a tiny dollop of the dip on top sprinkled with some finely chopped cilantro or parsley. Since, we ate them during the super bowl, they were served "sports style" as seen in the picture. But no matter how you serve them up, I will guarantee the taste! Thanks, Meeta for your wonderful event!

Baked Mini Pita Chips with Roasted Red Pepper & Greek Olive Dip

Serves 4

Baked Mini Pita Chips-

Ingredients:

About 20-25 mini pita bread*, halved

2-3 TBS olive oil

Method:

Toss the halved pita bread liberally with the olive oil on a baking sheet. Bake in a 450 deg F oven for about 10-15 minutes. Serve immediately with the dip.

Roasted Red Pepper & Greek Olive Dip

Ingredients:

1 small or half a medium red bell pepper

3-4 greek olives, chopped finely

1/4 to 1/2 tsp curry powder

Salt

1 cup of sour cream*

Method:

Roast the red pepper on a gas stove or outdoor grill until charred. Place in a glass bowl and cover with plastic wrap for about 5-7 minutes. Remove the plastic wrap and peel the charred skin of the pepper. Chop finely.

Mix the finely chopped pepper, olives, curry powder and salt as needed with the sour cream. OR coarsely puree the pepper, olives, curry powder and sour cream in a food processor. Serve with the warm pita chips.

Notes:

*Substitute sour cream with thick greek yogurt and a squeeze of lemon for a lighter option.

Edamame and Mushroom Burgers with Ginger Lime Mayo

noreply@blogger.com (Poonam) — Mon, 07 Feb 2011 18:07:00 +0000

The past weekend was special! I went with my girl friends for a ladies night out on Friday. After a longest time we were able to relax with a few cocktails, clear some brain space of inessential gossip and make room for more. We drank, laughed hard and
clearly had too much fun......so much that the lady at the next table asked us if we were having a bachelorette party! Now that was quite a compliment because, except for one, all of us have kids ranging from a twenty month old to a ten year old. The evening ended on a high note with all of us making plans for yet another ladies (or should I say girls?) night out!

This much needed break from my recent mundane activities brought back so much energy in me that by Sunday afternoon I had actually been able to spend time with Myra and hubby before finishing my weekend chores to watch the super bowl. And oh, how can I forget Saturday? We (including my 20 month old) binged at a local Chinese buffet......certainly not typical for my family!!

We had a good time watching the super bowl with these edamame and mushroom patties which I
managed to prepare and freeze before the big kick off.
The soy sauce gave it a nice salty bite, while the ginger lime mayo gave it the right amount of tartness.

Ingredients:

Makes 4 patties

1 cup frozen edamame beans*

1/4 cup extra virgin olive oil

1 shallot, finely chopped

1 clove of garlic, finely chopped

1/2 cup finely chopped red bell pepper

1 cup finely chopped potato

1 cup baby bella mushrooms

2 TBS soy sauce

1 tsp Sriracha sauce or any hot sauce (add more if you like it extra hot)

1/4 cup old fashioned rolled oats**

Salt to taste

For the Ginger-Lime Mayo

Mix 1/2 cup good quality mayo, 1 tsp freshly grated ginger, zest and juice of a lime in a bowl, add salt, mix and set aside

Method:

Bring 2 cups of water to a boil, add salt, stir and add the edamame. Cook until al dente (about 8 minutes). Drain and coarsely chop the edamame on the cutting board with a knife or pulse in a food processor.

In a large saute pan, heat the olive oil and saute the garlic, shallots, pepper, potato, mushrooms until the vegetables are almost cooked. Add the edamame, soy sauce, hot sauce and stir. Turn the heat off and add the oats. Taste the mixture and add salt only if needed.

Let the mixture cool for about 15 minutes. Then form into 4 patties. Cover individually in plastic wrap and freeze for at least 1 hour or until ready to use.

In a saute pan, add some olive oil and cook the patties for 2-3 minutes per side until golden brown.

Serving:

Enjoy the patty with some lettuce and mayo on a ciabatta roll or bun.

Notes:

* You can substitute edamame for any beans of choice such as kidney beans, white beans or chick peas.

** Oats can be substituted with other binders such as corn, rice flour or bread crumbs. You can even add some cooked leftover rice.

Why do I make my own granola?

noreply@blogger.com (Poonam) — Wed, 24 Nov 2010 21:23:00 +0000

Because.......if I were to box my homemade granola, the ingredient label would read: Organic old fashioned oats, sunflower seeds, walnuts, pistachios, almonds, brown sugar, honey, vanilla extract, canola oil, cranberries, dates, apricots.

Any similar factory produced granola would have the following ingredients: Oats, sugar, blueberries, almonds, xanthum gum, locust bean gum, carrageenan, guar gum, dextrose, alpha tocopherol acetate, niacinamide, Vitamin A palmitate, natural and artificial flavors, caramel color, BHT.

Period.

Crunchy Homemade Granola:

Makes about 6-7 cups

Ingredients:

3 cups rolled oats

2 cups combined nuts and seeds of choice*

1/3 cup brown sugar

1/2 cup vegetable oil

1/2 cup honey

1 TBS vanilla extract

1 cup mixed dried fruit**

Pinch of salt

Method:

Mix the oats, nuts, seeds, brown sugar and salt in a large mixing bowl.

Combine the oil, honey and vanilla extract in another bowl. Pour over the oat mixture and combine with dry hands to coat thoroughly.

Bake at 325 deg F for 30-40 minutes. Toss a couple of times during the baking process to ensure even browning.

Cool completely and then add the dried fruits. Store in an airtight container in a cool place for up to 1 -2 months.

Serving:

Serve about 1/2 cup of granola with milk or yogurt. Top with fruits and/or berries.

Notes:

*I used a combination of 3/4 cup chopped almonds, 1/4 cup chopped walnuts, 1/4 cup chopped pistachios, 3/4 cup raw sunflower seeds.

**I used 1/2 cup sweetened cranberries, 1/4 cup chopped apricots, 1/4 cup chopped pitted dates.

Vegetarian Shepherd's Pie

noreply@blogger.com (Poonam) — Tue, 26 Oct 2010 04:01:00 +0000

While spring notions cool breezes & colorful blooms, summer reminds beaches & berries, fall cues halloween & pumpkins, winter sparks snow and comfort foods!

Although we are still enjoying some warm days, the nights are getting pretty cold. We have been indulging in some delicious and easy comfort foods such as casseroles, mac n cheese, hot soups & sammies on these chilly evenings. To me comfort foods are foods that drive the dullness and boredom away and bring on some motivation and coziness!

This shepherd's pie is one such recipe which gives warmth from within and helps enjoy the cold winter evenings. Unlike the traditional shepherd's pie which has beef as its main ingredient, you will find tons of healthy vegetables in this recipe. The cumin and coriander powder gives this dish a slight Indian twist while kale is the secret ingredient which gives it a 'wow' effect!

Vegetarian Shepherd's Pie

Ingredients:

2-3 TBS olive oil

1/2 tsp cumin coriander powder

1 1/2 cups of mixed frozen vegetables (I used corn, peas, beans and carrots)

1 cup frozen corn

1 cup asparagus, cut in 1 inch sticks

2 cups of kale, chopped

2-3 cloves of garlic, grated

1/4 tsp nutmeg, grated

2 TBS tomato puree

1-2 TBS soy sauce

2 TBS all purpose flour

2 medium potatoes, cubed

1/4 cup whole milk

1/2 cup gouda cheese, grated

1/4 cup whole milk mozzarella, grated

Salt & Pepper

Method:

In a medium sized sauce pan bring water and the potatoes to a boil with the lid on. Remove the lid when the water comes to a boil and cook until the potatoes are tender. Turn the heat off, drain the water and mash the potatoes. Add 1/4 cup grated gouda cheese, milk, salt & pepper and mix well. This is the topping for the pie.

Heat olive oil in a sauce pan, add the cumin coriander powder and saute the mixed vegetables, corn & asparagus for about 5-10 minutes. Add the kale and saute until the leaves begin to wilt. Add the garlic, nutmeg, tomato puree and soy sauce and mix well. Add the flour and cook for about 2 minutes, mixing well. Turn the heat off.

Spray with cooking oil, a 8X8 baking dish or casserole dish. Pour the vegetable mix in the dish. Top with the mashed potatoes. Spread the remaining cheese on top.

Broil until the cheese has melted and browned, about 2-3 minutes.

Serving:

Serve hot with garlic bread.

Date & Almond Cornmeal Biscotti

noreply@blogger.com (Poonam) — Tue, 26 Oct 2010 04:01:00 +0000

My exposure to biscotti had been limited to a large jar that we picked at our bulk food stores during the holiday season. I loved them as they were individually wrapped and I could choose from a variety of flavors. I never thought about them beyond buying that jar every year and gobbling down a few with my weekend coffee.

Then one day, I ate an almond biscotti at some Italian coffee shop. Flawless biscotti! It was divine! The taste was pure and the crunch was supreme sounding. Soon I found myself digging for the ultimate biscotti recipes. I tried several recipes but could not get close to the accuracy I had in mind.

Finally I landed upon this date and almond cornmeal biscotti in a Martha Stewart book. The recipe gave me the perfection I wanted and the ease I am always looking for while baking! The taste is subtle, the almonds give it the perfect crunch and the dates add to the sweetness. Also, I found the batch size more manageable in home ovens.

Date & Almond Cornmeal Biscotti

Adapted from Martha Stewart

Yields about 16 to 18 biscotti

Ingredients:

1/2 cup plus 2 TBS all purpose flour

1/2 cup plus 2 TBS yellow cornmeal

1/2 tsp baking powder

Pinch of salt

3 TBS unsalted butter, at room temperature

1/2 cup sugar

1 large egg

1 TBS vanilla extract

1/2 cup chopped pitted dates

1/2 cup chopped almond

Method:

Line a baking sheet with parchment paper. Place the rack in the center of the oven and preheat the oven to 350 deg F.

Combine the flour, cornmeal, baking powder and salt in a bowl, mix with a whisk or fork and set aside.

With an electric mixer, cream the butter until smooth. Add the sugar and mix until light and fluffy. Beat in the egg until well combined. Add the vanilla extract and beat again.

Now add the flour mixture all at once, and beat on a low speed until just combined.

Add the dates and almond and mix in with a spatula or fork.

Transfer the dough on to the prepared baking sheet and with wet hands pat the dough to form a log shape of about 13-14 by 3-4 inch size. Bake for about 30 minutes or until the log is lightly browned, firm to touch and slightly cracked on top.

Remove from oven and let cool on the baking sheet for 15-20 minutes. Transfer the log to the cutting board leaving parchment on the sheet. Cut the log crosswise using a serrated knife in to 1/2 inch thick pieces. Place cut side down on the baking sheet. Bake for about 15-16 minutes until just beginning to brown rotating sheet halfway through. Remove from oven and let cool on the baking sheet.

Store the cooled biscotti in an airtight container for up to 3 weeks.

Serving:

Perfect for dunking in your coffee, tea or even wine!

Note:

Recipe can be easily doubled.

Try with a combination of macadamia nuts and apricots, cranberries & pistachios, white & dark chocolate, cashews and raisins!

Pumpkin & Vegetable Risotto

noreply@blogger.com (Poonam) — Mon, 25 Oct 2010 00:36:00 +0000

Fall, my favorite season of all! My heart skips a beat when I realize that this may be my last experience of this gorgeous season. Next year we are headed back to our home country where the only season that exists is "sweat"! Literally. Although the thought that we will be close to family and childhood friends ignites a whole different spark within us, I just cannot grab enough of fall to take back with us!

Seven years back when I first moved to the United States, fall or autumn, just meant the approaching winter. It took me a few years to stop, look around and appreciate what impact a change of season can create on a human mind and its functioning. It was after this realization that I started waiting for fall to arrive! The cool breeze in the air, leaves changing their colors from green to yellow, orange, red and more, the smell of pumpkin spice lattes at coffee shops, the halloween decor, pumpkin carvings and freshly baked pumpkin breads and pies.......hummmm......sounds like we will have to cross the ocean every year just to catch some of this excitement!

I am trying to capture and perfect some lip smacking comfort foods to take back home with us! That way fall would only be a kitchen away. We can then close our eyes, sit back and virtually imagine "Fall" while finishing our bowl of this yummy pumpkin and vegetable risotto!

Pumpkin & Vegetable Risotto

Serves 2

Ingredients:

2 cloves of garlic, finely minced

4 scallions, chopped (white & green parts)

2 TBS unsalted butter

1 cup arborio rice

2 TBS sun dried tomatoes, chopped

2 TBS pitted black olives, sliced

1/2 cup broccoli

1/2 cup pumpkin puree

2 TBS parmesan cheese, freshly grated

4 cups water, plus more if needed

Salt & Pepper

Method:

Bring 4 cups of water to a boil. Add salt and cook the broccoli for 2-3 minutes. Remove broccoli and reserve the water.

Melt 1 TBS butter in a medium sized saucepan. Add the rice and saute for a minute until the rice is completely coated with the butter. Add the garlic and scallions and saute for 2 minutes.

Now add 2 cups of reserved water, increase the heat to medium and stir frequently. Cook until al dente.

Add the pumpkin puree, sun dried tomatoes, olives and mix well. Gradually add the rest of the water, a little at a time and stir frequently.

Finish by adding the cheese & broccoli.

Serving:

Serve hot with more parmesan cheese if needed.

Note: For a bolder pumpkin taste, add up to 1 cup pumpkin puree and/or omit the cheese & broccoli.

Whole Wheat Banana Walnut Bread

noreply@blogger.com (Poonam) — Sat, 10 Apr 2010 23:08:00 +0000

I am not a big fan of store bought baked goods. Most of the times, the ingredients in them sound more like some factory chemicals than anything edible. But because both Pratik and I are baked food junkies, not buying such ready-made cakes and desserts simply means creating them in our own kitchen. This is no doubt the best way to know exactly what goes in to the food that we eat!

Moreover, now that Myra has started demanding a piece of everything she sees on our plates, I knew it was time to start making healthier food with whole-grains and low-fat ingredients. While I found it relatively easy to incorporate nutritive options for her lunch and dinner, making baked snacks was where it was a little more challenging. While I am sure there are plenty of healthful options and recipes out there, my first option is always to tweak my tried and tested recipes in order to cut down the sugar and the butter, replace the regular non-nutritious flour with a higher food value alternative.

This whole wheat banana walnut bread is a result of one such tweaking experiment. The bread baked perfectly to give the desired texture and moistness. The walnuts provided a nice crunch in the background. But what really gives a kick is the sweet aroma from the bananas that fills the house while the bread is being baked. It teases you right from when those bananas ripen perfectly to be used in the bread, to watching the baked bread cool in the pan. But I can assure you, the end result if absolutely worth the wait!

Whole Wheat Banana Walnut Bread
Makes 1 loaf (about 10 slices)

Ingredients:

4 tbs unsalted butter, melted
1 cup sugar
1/2 cup unsweetened apple sauce
1 extra large egg, room temperature
1 tsp vanilla extract
1 tsp baking soda
1 cup all purpose flour
1 cup whole wheat flour
2 cups of banana, mashed (approximately 3 large bananas)
2/3 cup walnuts, toasted & roughly chopped (pecans can be substituted for walnuts)
Pinch of salt

Method:

Preheat oven to 350 deg F. Melt the butter in a microwave safe bowl. Dip a pastry brush in the melted butter and grease a 9x5x3 inch loaf pan & flour it.

Sift the flours, baking soda and salt in a bowl.

Add the sugar, apple sauce and vanilla extract to the melted butter and whisk until well mixed. Add the egg and whisk until well combined. Now add the bananas, flour mixture and walnuts one by one and mix just until all the ingredients are incorporated. It is important at this stage to not over mix the batter as this will result in a rubbery end product.

Pour the batter in the prepared loaf pan and bake for about 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cover the loaf pan with a foil tent if the top starts to turn dark before the bread has completed baking.

Let the bread cool in the pan before cutting. Remove on a cutting board and cut slices of desired thickness.

This bread tastes even better the next day with the aroma of the banana completely infusing the bread and giving it the desired body and moistness.

Serving:

Serve as a healthy light afternoon snack or have a slice with your hot coffee for breakfast. Munch on this at a picnic or neatly wrap a slice in a plastic wrap and eat your snack on the go!

Storing:

Cover in plastic wrap or air tight containers at room temperature for about 2 days or in the refrigerator for about 4-5 days.

Pratik's Vegetarian Enchiladas

noreply@blogger.com (Poonam) — Thu, 01 Apr 2010 18:17:00 +0000

Wow! I cannot believe that Myra is already 10 months old. Now that was fast...wasn't I pregnant until last week?? Hmm...

In these past months, we have had our share of easy and tough days but never have we had a dull day. Thanks to the abundant activities we have around here in Albuquerque. Weekdays are full of musical activity classes, mom n baby yoga, toy library time and a few play dates. We are indeed having a ball. These activities are well designed and are definitely helping Myra grow into an affectionate, social and caring individual.

I feel good about being at home to give her the most deserved attention. There is a lot of work to do but with the amount of help and support that Pratik offers, even a regular day turns out to be very special. Like last Friday, Pratik got back home from work and surprised me with these flavorful enchiladas loaded with tons of healthy vegetables and decked up with a spicy salsa. Pratik's vegetarian enchiladas did a great job of taking the edge off from the weekly routine.

These enchiladas have five plus points.
Plus Point No.1 ...they are made of whole wheat tortillas.
Plus Point No.2 ...they are loaded with vegetables.
Plus Point No.3...they are a nice change from the regular bean and cheese version.
Plus Point No.4 ...they be easily made for two, four or a crowd alike.
Plus Point No.5 ...they come and go off the table like a breeze!

Pratik's Vegetarian Enchiladas

Serves 2 (as a complete meal)

Ingredients:

4 medium sized whole wheat tortillas
1 red bell pepper, cubed
1 zucchini, cubed
1 red onion, cubed
1 1/2 tsp cumin-coriander powder
1/4 cup pepper jack cheese, grated
1/4 cup sharp cheddar cheese, grated
1 cup spicy salsa, any good store bought variety
Salt & Pepper
Olive oil

Method:

Drizzle some olive oil in a non stick skillet. Turn the heat to medium high. Once the skillet is hot, drop the vegetables and saute until they are tender and start to caramelize. Add the cumin- coriander powder, salt & pepper and cook for another minute. Turn the heat off.

Pre-heat the oven to 350 deg F. Coat the bottom of an 8X8 baking pan with some olive oil. Arrange the four tortillas on the kitchen counter and coat the top side with some salsa. Stuff the tortillas with the vegetable and some sprinkling of cheese. Roll and arrange in the baking pan with the seam side down. Cover the tortillas with the remaining salsa and top with the rest of the cheese. Bake in the pre-heated oven for about 15 minutes until the cheese is bubbly.

Serving:

Remove from the oven and serve immediately. Garnish with cilantro and sour cream.

Blueberry & Banana Parfait

noreply@blogger.com (Poonam) — Mon, 22 Mar 2010 21:39:00 +0000

Breakfast is undoubtedly my favorite meal of the day. You would be surprised at how a big balanced breakfast can fuel your body to sustain the pressures of your daily routine. No matter how much you travel or how stressful your job is, a healthy breakfast is your password to a bright, energetic and happy day. In today's fast paced life, I believe it is the need of every family to watch what they eat for breakfast although they may not be able to make this meal their family meal.

Lately, we have been skipping breakfasts for one reason or the other, starting our day with a heavy dose of caffeine and eating heavy in the evenings. As a result, we get grumpy during the day, overeat in the evenings & feel fatigued and bloated the following morning.

This blueberry and banana parfait did a marvellous job of breaking this vicious cycle. It gave us something incredibly delicious to indulge in as we started our day. This balanced whole meal has the capacity to keep your body fueled for a busy morning. You get your carbs, calcium & protein as well as your berries & fruit in a single delightful bowl. This was our ultimate solution to ensuring that we ate our 'breakfast like a king'.

Blueberry & Banana Parfait

Serves 2

Ingredients:

1 large banana, thinly sliced
6 oz packet of blueberries, washed
1 cup granola of choice (I used 7 grain granola)
2 cups plain yogurt
4 TBS sugar

Method:

Mix the sugar and yogurt in a bowl. Take two glass cups or parfait bowls. Arrange the granola, fruit, yogurt & berries in alternate layers. You can create as many or as little layers as you like depending on the size of your parfait bowls.

Serving:

Serve immediately at room temperature or chill for 15 -20 minutes before serving. Cover & store in the fridge if preparing in advance. This can be prepared a day in advance.

Notes:

1. Replace the fruits & berries with what you have at hand.
2. You can substitute the plain yogurt with some flavored yogurt or try Greek yogurt for some extra thickness.
3. Add any nuts of your choice for some added crunch.
4. Use maple syrup or agave nectar as a natural sweetener in place of sugar.

Enjoy!

Cranberry & Pistachio Bran Muffins with Orange Zest

noreply@blogger.com (Poonam) — Wed, 10 Mar 2010 00:40:00 +0000

I know, I know...Christmas is still a long way away....you folks are probably wondering what these bright red and green colors are doing here at this time of the year? Here's what... I had stumbled upon some high quality pistachios and dried cranberries while grocery shopping one weekend in February. I had to buy them, but first I had to think of a recipe I would use them in. That wasn't difficult at all and the result was these moist, delicious and nutty muffins. I shared them with some of my friends, some of whom actually made them at home. I got rave reviews and all of them told me how delighted they were to bake them. I was ecstatic!

With that verdict I set off with my whisk and those rich quality ingredients to try a newer, healthier version of the original muffins. This time by substituting some of the all purpose flour with bran. Yeah! And it was a success! The bran gave a wonderful, nutty texture to these muffins which complimented the sweetness of the cranberries. Pistachios, which are my all time favorite, provide the perfect crunch along with some rich buttery goodness.

I will still be playing around with this recipe to incorporate more whole grain flour, reducing the butter, changing the baking temperature to get an appealing golden brown crust. But for now here is the recipe to these gorgeous healthier muffins.

Cranberry & Pistachio Bran Muffins with Orange Zest

Makes 12 standard sized muffins

Ingredients:

Dry Ingredients-
1 cup all purpose flour, sifted
3/4 cup wheat bran
1 tbs baking powder
3/4 cup cranberries, sweetened
1/3 cup pistachios, unsalted & unroasted
Pinch of salt

Wet Ingredients-
2/3 cup whole milk, room temperature
1 stick unsalted butter (1/2 cup), melted
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup apple sauce
3/4 cup granulated white sugar
1 tbs orange zest

Method:

Preheat the oven to 400 deg F. Line a standard muffin tin with muffin cups.

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients in a 2 cup measuring bowl and whisk until well combined (Mixing in a measuring bowl just makes it easy to pour the wet ingredients in to the dry ingredients. You can mix the wet ingredients in any bowl).

Pour the wet ingredients over the dry ingredients. Using a rubber spatula fold the ingredients using minimal strokes. Do not over mix.

Fill each muffin cup with 1/4 cup batter.

Bake for about 13-15 minutes until the tops are golden brown. Allow them to cool in the pan for about 15 minutes and then transfer to the cooling racks.

Serving:

Enjoy with a cup of hot coffee for breakfast or as a snack.

Basil Pesto

noreply@blogger.com (Poonam) — Thu, 25 Feb 2010 21:11:00 +0000

When it comes to hosting parties, we like to keep it simple these days. With Myra being so little, things may not go exactly the way we plan them. But that absolutely does not keep us from not having friends over for dinner at home.

This past weekend we hosted a fun pizza party at our house. While the kitchen was left in the hands of the men, we girls enjoyed chit chatting over a few drinks. The kids of course had a gala time with Myra crawling all over the place.

I'll write another post showcasing all the pizzas we prepared. For now, let me share this simple basil pesto recipe which we used as a topping for one of the pizzas.

I love pestos, and particularly this one for its versatility. It can be used as a spread on crostinis, tossed in with pastas, used as a marinade for grilling and even as a substitute for the regular tomato sauce on pizzas. The possibilities are endless. The only secret in making a good pesto, I think, is using fresh ingredients.

Basil Pesto
Yields about 1 1/2 cups

Ingredients:

2 cups fresh basil, packed
2 cloves of garlic
1/2 cup freshly grated Parmesan cheese
1/2 cup walnuts
1/2 cup good olive oil
Salt & Pepper

Method:

Add the basil, garlic, walnuts and salt and pepper in to the food processor. Process until the mixture looks minced, but not completely pureed. Then with the processor running, add the olive oil in a steady stream and process until the entire mixture is pureed. Add the cheese and process again for a minute.

You can use the pesto right away. It can also be stored for up to 6 weeks in air tight containers with a thin layer of olive oil on the top. This prevents the pesto from coming in contact with air and keeps the pesto fresh and green looking.

Serving:

Serve the pesto as a spread on crostinis, use it as a sauce for pizzas or as a marinade for grilling. Toss it on pastas or use it as a dressing for salads. You won't be wrong!

Note: This recipe yields a slightly thicker pesto. Use extra olive oil if you prefer a thinner consistency.

Cranberry & Pistachio Muffins with Orange zest

noreply@blogger.com (Poonam) — Wed, 17 Feb 2010 00:18:00 +0000

Boy, did I ever think it would be so much fun to play with kids? Not until this past Sunday! Myra had her first play date at home with some of our friends' kids that day. It wasn't anything formally arranged. A few of us friends had got together at a community function. As it ended and everyone was waving their final good byes, I just happened to ask if the kids wanted to come home to play with Myra. With approval from their respective parents, the kids, ranging in age from three to ten, headed home with us.

And the next thing we knew, Myra was having the time of her life. Our eight month old was laughing her heart out watching a seven year old do cart wheels. The kids enjoyed crawling in and out from the see through tunnel, playing peek a boo with Myra (absolutely her favorite!), reading her favorite stories and singing some classic rhymes for her. The added fun factor was that they were allowed to hold Myra, pick her up, sit her on their laps and drive her in her mini car. And while Myra took her afternoon nap, all the kids enjoyed making sugar cookies and watching their favorite movie. We did not want the fun to end.

We went to bed happy and dreamed of all the fun things we did during the evening. We woke up the next morning to these scrumptious cranberry pistachio muffins and coffee. The sweetness of the cranberries and the nuttiness from the pistachios go along very well. The orange zest gives the perfect tang in every bite of this muffin. Additionally they are easy to make and can be put together in no time.

Cranberry & Pistachio Muffins with Orange Zest

Makes 12 standard sized muffins

Ingredients:

Dry Ingredients-
1 3/4 cups all purpose flour
1 tbs baking powder
3/4 cup cranberries, sweetened
1/3 cup pistachios, unsalted & unroasted
Pinch of salt

Wet Ingredients-
2/3 cup whole milk, room temperature
1 stick unsalted butter (1/2 cup), melted
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup apple sauce
3/4 cup granulated white sugar
1 tbs orange zest

Method:

Preheat the oven to 400 deg F. Line a standard muffin tin with muffin cups.

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients in a 2 cup measuring bowl and whisk until well combined (Mixing in a measuring bowl just makes it easy to pour the wet ingredients in to the dry ingredients. You can mix the wet ingredients in any bowl).

Pour the wet ingredients over the dry ingredients. Using a rubber spatula fold the ingredients using minimal strokes. Do not over mix.

Using an ice cream scoop fill the muffin cups about 1/2 to 3/4 way up leaving room for the muffins to rise as they bake.

Bake for about 13-15 minutes until the tops are golden brown. Allow them to cool in the pan for about 15 minutes and then transfer to the cooling racks.

Serving:

Enjoy with a cup of hot coffee for breakfast or as a snack.

Grilled Vegetables with Cilantro Sauce

noreply@blogger.com (Poonam) — Sat, 23 Jan 2010 23:49:00 +0000

It has been over a year now since I published my last post. Phew! what a year? Nothing in our life so far has been more exciting, exhilarating and exhausting, all at the same time. I call it the triple "E" effect. We are now blessed with a little baby girl, Myra. A lot of other changes have occured as well. First, I quit my job to be mom in chief (!), Pratik started working on his new post-doctoral position, my brother-in-law got married, my sister got married, we moved to a new city and to top it all, we made some exciting friends in our new town....families we truly like spending time with. What more could we ask for?

So now, as Myra is peacefully napping, I decided to get down to writing some serious stuff. You see, we have been cooking some great food inspite of the never ending everyday list of things to do with a now eight month old. However, coming up with something, taking good photographs and then blogging about it does require a lot of time. Right now things seem to have fallen back in shape and it looks like we are almost starting to follow some sort of schedule. But then again, this might not be my come back post. I will be blogging sporadically, Myra being my priority. Of course, I will brag about my new role as a mom in the posts to follow. Right now, I have exactly one hour before my little girl wakes up to play her 100th peek-a-boo adventure.

I hope you enjoy these delicious grilled vegetables and paneer as much as we did. The cilantro sauce adds freshness to the vegetables and paneer giving them a creamy texture. It is full of flavors and will warm your taste buds on a cold winter day. We ate ours with petite pita pockets but you can let your imagination run wild on how to serve them.

Grilled Vegetables and Paneer with Fresh Cilantro Sauce

Ingredients:

1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 carrot, cubed
1/2 cup of paneer, cubed
1/3 cup of butternut squash, peeled and cubed
Olive oil
Salt
Pepper

For the sauce-

1 cup of fresh cilantro, chopped
2 tbs olive oil
1 tbs plain yogurt
2-3 tbs mayonnaise
1 tsp maple syrup
2 tsp lemon juice
Salt & Pepper

Method:

Get your indoor grill pan screaming hot. Drizzle with some good olive oil to coat the bottom of the pan completely.

Grill all the vegetables evenly on all sides, tossing and turning every couple of minutes. Season with salt and pepper. Remove them from the grill pan onto a platter and then grill the paneer cubes until they turn golden brown. Season the paneer with salt and remove onto the platter.

Cilantro sauce:

Put all the ingredients for the sauce in a blender and blend together to make a fine paste.

Serving:

Serve on a big platter with the cilantro sauce kept in a bowl at the center. Alternately, toss the sauce with the grilled veggies and paneer and serve in a bowl. Goes well with charred pita pockets, tossed into some cooked pasta or on a bed of cooked wild rice or even as a side itself.

This recipe is packed with the fiber and vitamins from the vegetables, protein from the paneer, carbs from the pita bread or pasta. The cilantro in the sauce is a great digestive.

All in all, this recipe is quick, good and healthy for you!

Lemon & Ginger Risotto

noreply@blogger.com (Poonam) — Wed, 03 Sep 2008 13:30:00 +0000

For us, weekday lunches are mostly quick meals made at home, and then boxed to take along to work. There are several reasons for this. First, I love to cook. Second, I am a big home-made food fan. Third, I like to know exactly what goes into everything that I eat and last but not the least, I need to write this food blog and come up with new recipes to keep up with you guys!

While home-made lunch boxes are great, nothing compares to a lunch of piping hot cup of soup right off the stove, or a freshly assembled salad or even a great bake to just dig in. And when you have the luxury of making these on a Friday afternoon, as I have had for the past few weeks, the experience matches only to that of eating a fabulous dessert before a meal. And that is the real spice which takes it to the next level!

My past Friday afternoon was exactly like this, and I made a delicious risotto to compliment the rains and the chill outside. Lemon and ginger added the perfect flavor combination for the muggy afternoon. A home-made chocolate cake followed, and then a tight afternoon nap on the couch made the Friday perfect! I wish all Fridays were like this!

Soak yourself into the flavors....

Ingredients:

Serves 2
1/2 lemon, juice
Zest of 1 lemon
1 tbs freshly grated ginger
1 bunch scallions, cut in rings
3/4 cup short grained rice (Do not wash the rice)
3-4 cups of vegetable stock or whey (You may need more depending on the rice that you use)
2 tbs butter
Salt & pepper

Method:

In a sauce pan, melt the butter and then add the white part of the scallions, lemon zest and ginger. Saute for about 30 seconds.

Now add the rice. Mix well until well coated. Then add 11/2 cups of stock or whey. Mix well and let it cook on a slow simmer. Continue adding the rest of the stock in 1/2 cups until the rice is cooked but still has a bite. Add salt & pepper. Mix the green parts of the scallion and lemon juice a few minutes before serving, leaving some for garnish.

Serving:

Serve hot in warm bowls. Garnish with the remaining green parts of the scallions. You can also top with any sharp cheese of choice but do not let the cheese over power the flavor of the lemon and ginger.

Beetroots in Coconut Milk

noreply@blogger.com (Poonam) — Sun, 31 Aug 2008 14:09:00 +0000

My life would have been so much easier if chocolate chip cookies had been beneficial to our health compared to say, slices of beetroot. Don't get me wrong here. I absolutely enjoy every bit of my fun filled life..........until it comes to making Pratik eat beetroot. Yep, his dislike for them matches only to my dislike for crows! I have come up with so many beetroot recipes to date that my brain has given up on ideas. None of them have worked so far!

And that is exactly when you folks came to help me. I want to thank each one of you who left me some gorgeous recipes and links for making use of the abundant beetroots in our home. I also searched online and some have even made beetroot ice-cream! In fact, Alexa has made a wonderful beetroot mousse filled in chocolate cups! Now that is certainly commendable and I am sure it tasted great! But I think it is reasonable to conclude that you folks also have to come up with something eye catching to make your family eat beetroots?

In whatever form, I am just happy when I see the recipe work. This side dish of beetroots in coconut milk is not only healthy but packed with abundant flavor from fennel seeds. And as I had expected it worked well on my husband! Hurray!

Ingredients:

4 medium cooked beetroots, cubed
1 yellow onion, finely chopped
1 garlic clove, grated
1 tbs olive oil
1 tsp turmeric
1 tsp ground fennel
2 tsp curry powder
1/2 cup whey or vegetable stock
1/2 cups coconut milk
1-2 tbs lemon juice
Cilantro for garnish
Salt

Method:

Heat the olive oil in a saute pan. Add the onions and garlic, ground fennel, turmeric & curry powder. Saute for 2-3 minutes.

Add the cubed beetroots and mix well. Add whey or vegetable stock and simmer until reduced by half. Add the coconut milk and simmer again for 5-7 minutes.

Add salt and lemon juice and mix well.

Serving:

Serve warm as a side. Garnish with cilantro.

I am sending this recipe to Sunita for her wonderful "Think spice" event. I hope the fennel spices up your event anniversary menu.

Pasta with Fresh Tomato Cream Sauce

noreply@blogger.com (Poonam) — Sat, 23 Aug 2008 19:28:00 +0000

What do you do when you are left with a dozen tomatoes after using them in all kinds of soups, salads, sandwiches and more?

# 1: You vow to stay under control the next time you see these delicious red beauties at the market!

# 2: You create this extraordinary tomato cream sauce to please your family and almost make them forget that all they have been eating for the entire week has been tomatoes in various forms! Yeah, you have to make this sauce to believe that I am not exaggerating here. It is seriously a knock-out of a kind! Topped on any pasta or gnocchi, it offers a satisfying and easy to prepare meal, especially when you are super-tired. Our pasta tasted extra special because we ate this while watching Micheal Phelps take that 8th gold. And boy, is that man for real? What a win!

In ecstasy over this Phelps phenomenon, we helped ourselves to a few extra servings on this pasta! The freshness of the tomatoes added with the smoothness of the cream and two very dear spices, bay leaf and whole peppercorn, take this sauce to a whole new level!

And now before we go to the recipe, please tell me, what do you do when you are left with a dozen beetroots after using them in soups, salads, sandwiches and more? I know #1-- don't lose control when you see them at the market the next time. But for now, please help me with # 2 How about a spicy pink sauce for another pasta night?

Ingredients:

Serves 4
Pasta of your choice
2 tbs olive oil
2 tbs unsalted butter
2 medium yellow onions, finely chopped
3 cloves of garlic, finely chopped
2 1/2 cups finely chopped tomatoes
4 bay leaves
10 whole black peppercorns
3/4 tsp salt
1/4 tsp pepper
1 cup water, whey or vegetable stock plus more if needed
2 tbs tomato paste
1/3 cup heavy cream
Parmesan cheese for topping

Method:

Heat the olive oil and butter in a medium sauce pan. Add the bay leaves and peppercorn and lightly roast for a minute. Add the garlic and onions and saute for about 2 minutes.

Now add the tomatoes and cook until the tomatoes are soft. Add the tomato paste, water or whey or vegetable stock, salt and pepper and stir well. Simmer for about 3-4 minutes. Add the cream and simmer for another minute or two.

Cook the pasta as per the instructions on the box.

Serving:

Mix the sauce well with the cooked pasta. Top with some grated or powdered Parmesan cheese. I prefer to leave the bay leaves in the sauce but you can pull them out before serving.

I am sending this pasta over to my friend, Ruth for her weekly Presto Pasta Night event! Ruth is a wonderful lady and her event has given me the perfect pasta recipes for numerous dinners! I hope you enjoy this one, Ruth!

Blueberry Buttermilk (Yeah Buttermilk!) Panna Cotta

noreply@blogger.com (Poonam) — Tue, 19 Aug 2008 01:54:00 +0000

Whoever came up with the idea of letting the common man onto a farm to pick fruits must have been a genius. Pratik and I had been fascinated by the idea of picking berries on a farm for a while, but had never actually got a chance to try it out. So when we made a trip to Canada this summer to visit my aunt, we were delighted when she asked whether we wanted to go strawberry picking. In that excitement, I remember letting out a brief shriek, confusing my aunt about whether I was really excited about the idea or whether it sounded so disgusting that I was in some sort of panic mode. It was hysterical. Anyway, things were sorted out and we jetted off to one of the farms close to her home.

It was an awesome experience. We could pick what we wanted, eat what we picked and to top that, take home a basket full. All for just 5 bucks. Eating all the strawberries picked fresh off the farm on a beautiful summer day! What more could one want? The tartness of these fruits, along with their sweetness is what makes these summer fruits extra special!

Back from the trip, my memory still fresh from the lovely strawberry picking experience, I went looking for strawberries at our farmers market. I wanted to try out a strawberry panna cotta. As luck would have it, they didn't have any! However, the bluberries there looked fabulous. I picked some up with the idea that I would now make a blueberry panna cotta instead.

Like most of you know, panna cotta translates to 'cooked cream'. Given our calorie filled vacation though, I wanted to create a lighter, healthier version. So I experimented with using buttermilk instead of the cream. We absolutely loved the result and will definitely make this again!

As a completely random side, are any of you watching the basketball games at the Olympics? Chris Kaman, playing for Germany, summarized Team USA's performance absolutely perfectly after Germany got routed by them yesterday: "Nobody is going to beat them. No way, it's just not going to happen". Gotta love those guys! More on that later.

Here we go with the recipe:

Ingredients:

2 cups low fat buttermilk
1 cup milk (I used 2% fat but whole milk will be the best)
1/4 cup plus 2 tbs sugar
1 tbs vanilla essence
1 tbs unflavored gelatin
2 tbs cold water
1/4 cup of fresh blueberries
1 tbs sugar for the blueberry puree
Mint sprigs (optional)
Few extra blueberries for topping (optional)

Method:

Grease 8 small ramekins with some oil.

Process the blueberries and 1 tbs of sugar in a food processor until smooth. If desired, strain this puree through a fine sieve.

Soak the gelatin in cold water.

Combine the first four ingredients in a small saucepan. Bring it to a slow simmer stirring continuously. Add the soaked gelatin in this mixture while whisking steadily. Add the blueberry puree and mix well.

Pour into the greased ramekins. Allow to cool outside for 10 minutes. Keep in the refrigerator overnight.

Serving:

To unmold, dip the ramekins in hot water for about 10 seconds and carefully flip on to a plate. Alternately, run a knife along the edges of the ramekins and then flip on to a plate. Top with mint sprigs and more blueberries if desired.

Note:

It is very important to stir the buttermilk continuously while simmering to prevent it from curdling. I have used buttermilk to keep the dessert healthy. You could use a combination of buttermilk, half & half; heavy cream (1 cup each).

Health Benefits:

Buttermilk is lower in fat and helps digestion. For more information click here.

Blueberries (or for that matter, berries in general) are packed with antioxidants, help in improving vision, protect against cancer, help protect the brain & promote gastrointestinal health. For more information click here.

Cauliflower & Potato Gratin

noreply@blogger.com (Poonam) — Thu, 14 Aug 2008 03:31:00 +0000

The taste of the cauliflower gratin served at my friend’s house when we were in France last year is still tantalizing my tongue. When I took the first bite, I was in heaven. The vegetable combined with the cheese sauce just melted into my mouth. Needless to say, the cauliflower was picked fresh from their own garden and the cheese was authentic French. An absolutely satisfying and savory experience. Truly one of a kind! It was, I thought, the best way to convert the otherwise bland cauliflower into a hearty meal.

In the previous few posts, I have been raving about my trips to the farmers market. I don't want to go on and on about it, but I really think that fresh cauliflower right from the garden as in our friends case or a farmers market, as in my case, can totally change the taste of this gratin. Believe me, I've tried the same thing with frozen stuff and it isn't even half as good. I invite you all to try out this amazing cauliflower and potato gratin, created with the finest cauliflower head, unblemished baking potatoes and fresh cheese bought at our farm market.

Dig in!

Ingredients:

1/4 cauliflower head, cut
1 medium or 3/4 large baking potato
2 bay leaves
1tbs lemon juice
Salt and pepper

For the cheese sauce-
1 tbs butter
1 small shallot, finely cut
1 clove of garlic, grated
1 tbs all purpose flour
2 cups milk
1tbs heavy cream
1/4 cup mix shredded cheese such as sharp cheddar, pepper jack, etc.
1-2 hot and sweet peppers
4 tbs powdered Parmesan cheese

Method:

1. In a pot of boiling water, add some salt, lemon juice and the bay leaves. Stir and add the cut cauliflower. Cook partially covered for about 10 minutes or until the cauliflower is tender. Drain the water and let the cauliflower cool. Add some pepper. Then remove the bay leaves.

2. Cut the baking potato in small cubes. In a microwave dish, place the cubed potatoes with 2 tbs of water. Cover partially and microwave for 4 minutes. Remove, let cool, then add some salt and pepper.

3. In a sauce pan, heat some butter and saute the shallots, garlic and hot and sweet peppers. Add the flour and cook for a minute. Slowly add the milk, whisking gently as you add the milk. Add the heavy cream and continue to whisk slowly. The sauce will gradually start to thicken. Now add the powdered Parmesan cheese, salt and pepper and stir. Add half of the grated mixed cheese and stir.

4. Pre heat the oven to 350deg F.

5. Grease 4 ramekins with some butter or oil. Divide the cauliflower equally in the ramekins. Layer the mixed cheese equally and evenly in the ramekins. Layer the potatoes. Now add the cheese sauce until the tops are covered. Sprinkle top with some more Parmesan cheese, if desired. Alternately you can create the same layers in an oven proof casserole dish.

6. Bake at 350deg F for 45 minutes to one hour. Remove from the oven and let cool for 1-2 minutes before serving.

Serving:

Serve hot. Sprinkle some pepper on top and garnish with chopped cilantro if desired.

The Perfect Carrot Cake!

noreply@blogger.com (Poonam) — Sun, 10 Aug 2008 01:34:00 +0000

Every weekend I buy huge bounties of berries, fruits and vegetables at the farmers market. During my last trip, I was totally in the mood to make a carrot cake, and so some gorgeous juicy carrots were what I picked up first. Then came everything else. But it is not just the produce section that gets my attention. The fresh jams, pickles, dressings, sauces, pies and cookies also keep me lingering at the market for a long time. While browsing through these sections, I also picked up a jar of spiced apple sauce the same day.

When I got back home, I began my search for the perfect carrot cake recipe. After reading tons of recipes here and there, I decided to follow the trusted source for baking. Not only did I get what I was looking for, the recipe also allowed me to use the spiced apple sauce. For my cake though, I completely omitted the cream cheese frosting.

Thank you Stephanie for teaching me the perfect carrot cake!

The ingredients and the recipe can be found here.

Cool Summer Salad

noreply@blogger.com (Poonam) — Sat, 09 Aug 2008 22:29:00 +0000

Today was a perfect Saturday morning. The air was cool outside and the morning sun was shining bright. After a good night's sleep, I walked in the backyard with a cup of tea and with no to-do tasks in my mind. Such mornings are very rare, when I am not thinking of the next thing to do while finishing the one in hand. One cup of tea was followed by another, and yet there was no rush!

This flawless start followed through for the rest of the day. I almost felt like I had forgotten what it feels like to take things so easy. To top that, Pratik asked if I could make one of his favorite beetroot salads for lunch. How perfect, I thought.

On went the apron, out came the grater and 15 minutes later, my man, who otherwise goes berserk over candy and chocolate, was eating this fantastic beetroot salad.

Beets add the vibrance, peanuts & yogurt add the creaminess and lettuce and carrots add the crunchiness to this cool summer salad.

Ingredients:

For the salad-
1 medium beetroot, shredded
1 medium carrot, shredded
1/2 lettuce head, cut into 4 quarters
2 tbs lemon juice

For the peanut dressing-
2-3 tbs lightly salted peanuts
1/4 cup plain yogurt
1/2 tsp red chilli power
Salt

Method:

1. Lightly mix the shredded beetroot, carrot, 1 tbs of lemon juice and some salt.
2. In a coffee grinder, grind the peanuts until they are finely powdered.
3. Mix the powdered peanuts, yogurt & red chilli powder with some salt. This is the dressing for the salad.

Serving:

Arrange the four quarters of the lettuce on a serving plate & drizzle 1tbs lemon juice. Add a dollop of the peanut dressing over the lettuce cups. Spoon the shredded beetroot and carrot over the dressing. Add more dressing on the top and garnish with some chopped cilantro, if desired.

Roasted Corn & Vegetable Soup

noreply@blogger.com (Poonam) — Tue, 29 Jul 2008 02:00:00 +0000

It was a beautiful evening. I felt like walking and walking and walking and walking. Pratik and I recently found out about this trail, less than a mile from home! For approximately 3 miles it runs through a dense wooded patch and the rest continues through open corn fields. On one side is a small fishing pond which is equally calm to sit at. This past weekend, we walked hand in hand through these tranquil woods and corn fields. This was probably one of the most relaxing weekend walks we have had in a long time.

Coming back from the walk, we just decided to spend the rest of the evening in our backyard, grilling some sweet corn. And dinner simply turned into a delicious feast, yet another quick barbecue between the two of us. The sweet corn on the cob, chunky burgers topped with sharp cheddar cheese bought fresh from the farm market that morning, and our favorite freshly baked bread were the stars of the evening. The added zing was this roasted corn and vegetable soup which I had attempted the previous evening. I have to admit that this was also one of the recipes which just turned out superb inspite of not following any fixed proportions. Just a handful of this and a fistful of that worked really well!

Ingredients:
2 sweet corn
3-4 different varieties of sweet and hot pepper
1 inch hot paprika
2 medium carrots
2-3 different varieties of zucchini
3/4 pint cherry tomatoes
1-2 cups of water or vegetable stock
2 cloves of garlic
1tbs chopped cilantro

Method:
1. Arrange the tomatoes closely on skewers. Brush with some olive oil.
2. Cut the vegetables lengthwise in to strips of medium thickness. Brush with some olive oil.
3. Arrange all the vegetables, tomatoes and corn on the grill. Roast on all sides until grill marks appear.
4. Remove from the grill and let cool completely. Remove the kernels of corn.
5. Blend through a food processor with some garlic & paparika. Leave some kernels of corn as is if you wish and add them while you simmer the soup.
6. Add water up to desired consistency to this mixture and simmer for 15-20 minutes in a soup pot. Add salt and pepper as per taste.

Serving:
Serve hot with some crusty Parmesan cheese bread or any baguette toasted with cheese. Sprinkle some chopped cilantro on top.

Note: If you desire, you can roast the garlic too. Just keep a close eye if you decide to do this because nothing as bad as the taste of burnt garlic.

Saffron Rice Pudding

noreply@blogger.com (Poonam) — Mon, 28 Jul 2008 04:12:00 +0000

It's been a blissful summer so far. Not only did we get to spend some memorable time with our family but Pratik and I were also able to complete several of the ever lingering things on the "to do" list. And it feels great to be back with more time to cook and blog!!

My parents and my in-laws visited us in Hershey during the months of May and June. We spent most of our time away, vacationing in Texas, California and Canada. I must say, it was a one-of-a-kind vacation, not only because we all had fun, but also because every single one of us was craving for this time together. And oh yes, these days were not just fun filled, but also calorie filled. Tons of tasty food cooked in "ghee" at home, greasy pizzas and creamy pastas while on vacation, topped with zero exercise. Yeah, I neither cared nor dared to stand on the weighing scale.

Besides all these good things happening this summer, I am now also working some flexible hours at work. I get to take off early on Fridays and that means more time to try new recipes on Friday afternoons. This creamy saffron rice pudding was an outcome of my first such Friday. It is nutty and creamy and above all it is original! The saffron gives this dessert a rich color and perfect taste. An exquisite recipe to leave an everlasting impression on your guests.

Ingredients:

1/2 cup long grained rice
2 cups of milk
1/4 cup sugar
1/2 tsp saffron threads
1 tbs of milk for soaking the saffron threads
2-3 tbs raisins

Method:

1. Wash the rice with tap water and blanch in boiling water for two minutes. Drain all the water.
2. Add 1 cup of milk to the rice and bring it to a slow simmer. Add the sugar. Continue to add the remaining milk in small proportions just like while making a risotto. Stir the mixture to ensure that the rice does not stick to the bottom of the pan. You can add more milk depending on the desired thickness of the pudding.
3. Warm 1 tbs of hot milk in the microwave and soak the saffron threads. Stir with a spoon until the milk turns to a bright yellow color.
4. Add this to the pudding. Add raisins and stir the pudding.
5. The rice pudding is ready when the grains of rice are cooked completely. I kept the rice very very slightly undercooked to give it a nutty texture.
6. Place the pudding in small ramekins or dessert bowls and bring it to a room temperature. Chill for two hours before serving.

Serve:

Serve chilled (preferably) with some more saffron threads and raisin topping.

Note: Basmati rice will make the most flavorful pudding. But if you want to keep the dollars low, any long grained rice would do just fine.