Sujana's World

Introducing our precious little one... Aria

2012-06-08T23:55:00.000-05:00

"Aria" our little angel was born in January, 2012 in Shanghai. She has brought in a loads of cheer, happiness and joy into our life. Aria is an Italian name, which means "melodious". She is 5 months old now and is keeping me pretty occupied. Wanted to share her picture with my blog world friends.

Back from Hiatus...

2011-11-30T00:24:00.001-06:00

I have been away from the blogging world for quite a long time now....

Was busy with a new job, then moved to a different continent... Finally, after settling down and setting up my vpn.. this is Sujana saying "Ni Hao"(means hello, in Chinese), from Wuxi in China.

My sincere apologies to the amazing bloggers who had sent in their entries for the Sandwich Event, I could not complete the event.

Have to catch up with the blogging world friends and find out what's cooking in their kitchens... keep watching this space for my latest recipes!!

Thanks for the lovely entries...

2011-02-28T21:39:00.000-06:00

To all the blogger friends who have linked their favorite sandwiches... A Big Thank you !!!!!
Hubby dear and I will be choosing our favorite sandwich and announcing the winner of this event along with the prize by this weekend.

Few things have been keeping me busy off lately... Waiting to get back to the blogging world and catch up with all the wonderful posts that I have missed so far...

Celebrating Sandwiches - My 2nd Event (Feb 2nd to Feb 28th)

2011-02-02T16:10:00.000-06:00

Hubby dear loves sandwiches. From a simple peanut butter jelly sandwich or a simple cheese sandwich with jalapenos to parmesan chicken sandwich or any panini, he simply loves them. This time he suggested that I host an event where everyone can showcase their sandwiches and we both would pick one sandwich which we would love the most. A small gift will be presented to the blogger, whose sandwich makes us fall in love with it.

Use the linky to link your sandwich entries and please provide a link to this event announcement along with the logo. (If you face any difficulty in using the linky, you can mail me the recipe URL and I can link it up for you)
Non bloggers can mail me the recipe along with a picture of the sandwich to worldofsujana@gmail.com and I will post it on their behalf.
Hoping to see a lot of entries !!!

Oats Cashew Cookies

2011-01-26T22:40:00.001-06:00

I wanted to bake cookies but realized that I had run out of butter. So, I made these oats cashew cookies with honey and canola oil. The cookies turned out extremely wonderful. They were soft, tasty and most of all healthy too, since I did not use any all purpose flour, butter or refined sugar. To make vegan cookies, replace honey with corn syrup.

Ingredients:

Oats Flour - 2 cups

Finely Ground Cashews - 1 cups

Honey - 2/3 cup

Canola Oil/Any other oil - 1/2 cup

Salt - 1/4 tsp

Almond Halves - few (Optional)

Method of Preparation:

1. Preheat the oven to 325F. Line a baking sheet with wax paper or parchment paper.

2. Combine the oats flour, finely ground cashews and salt in a medium bowl.

3. In a small bowl add honey and oil and whisk them together. If the honey is too thick and does not mix well, place the bowl over a bowl of warm water and whisk.

4. Now combine the wet ingredients with dry ingredients and form a smooth soft dough. In case the dough turns out very soft (Form a small ball and see if it retains its shape, if it doesn't the dough is too soft) add a little more oats flour and combine.

5. Form small bowls of the dough and place them on the lined baking sheet. If using almonds, place one half of the almond on each ball and press slightly. Bake the cookies for 15-20 minutes or until the cookies turn golden brown.

Note: You can even dry roast the oats flour and cashew powder separately for few minutes in order to avoid the raw smell.

Sending this to Champa's 'Bake-off'

Celebrating Regional Cuisine - Event Roundup

2011-01-18T10:14:00.004-06:00

My sincere apologies for the delay in posting the round up of celebrating regional cuisine. Thanks for the overwhelming response to the event "Celebrating Regional Cuisine". I was very apprehensive, when I first thought of hosting my very own event. Then me and my dear hubby sat together and thought of the various themes on which we could base our event. Finally, we settled down on Regional cuisine, thinking that, if I do not get any entries, at least I will have my own recipes to post :). A total of 50 entries plus 2 entries of my own makes a grand total of 52 recipes. Thanks once again to all the bloggers who participated and made this event a success!!!
Please leave a comment or drop a mail if I left any of your entries and I will include them in the roundup.

Santosh Bangar of Santosh's Kitchen sent the following recipes

Zarda Sweet Rice, regional dish of Punjab, served to guests before meal

Khandvi, a Gujarati Dish

Marvari Dal Bati, regional dish of Rajasthan

Dal Makhni, a delicacy of Punjab

Sarson Ka Saag Makke Ki Roti, a delicacy of Punjab
Tahemeem of Tahemeem's blog sent the following recipes

Nawabi Guchhi, royal regional dish of Uttar Pradesh

Ambada Bhaji, regional dish of Andhra Pradesh, served at Muslim feasts
Priya of Priya's Easy N Tasty Recipes sent the following recipes

Murgh Musallam, regional dish in Awadhi Cuisine

Lachha Paratha, multi layered Indian flat bread from Punjab

Rosogollar Payesh, Bengali sweet dish

Akheela of TorviewToronto sent the following recipe

Yogurt Custard, Bengali sweet dish (Bhapa Doi)
Amarendra Mulye of Amu's Recipes sent the following recipe

Modak, Popular Maharashtrian Sweet
Akhila of Learning-to-cook sent the following recipes

Urundai Mor Kuzhambu, regional dish from Tamil Nadu

Mangalore Rasam, regional dish from Mangalore, Karnataka

Mango Rasam/Mangai Rasam

Simple Paruppu Rasam

Paavakkai Puli kuzhambu

Paruppu Urundai Kuzhambu/ Dal balls gravy

Manathakkali Vatha Kuzhambu

Priya Sreeram of Bon Appetit sent the following recipes

Kashnam Molagootal, Palaghat Iyers local dish

Manga Chammandi, Green Mango Chutney, a Kerala Dish

Kappa Puzhukku, a tapioca curry from Kerala
Smitha of Essence-De-Life sent the following recipe

Sarva Pindi, a regional dish of Telangana in Andhra Pradesh
Mehnaaz Kapadia of Chef Naaz - The Mistress of Spices sent the following recipe

Khubbe Ke Mutkule, regional dish from a village 'Gangolli' in Udipi district, Karnataka
Shobha of Food Mazaa sent the following recipes

Aloe Vera Curry, regional dish of Rajasthan

Varo, Sindhi pista badam chikki

Dal Pakwaan, a typical Sindhi Breakfast
Radhika of Just Home Made sent the following recipe

Eggless Pumpkin Pie
Chanchal of Recipe raaga sent the following recipe

Chuin aloo besara bhaja, a Oriya dish
Charitha of WomansEra sent the following recipe

Kattu Pongali, Pongal in Dry form, a dish from Andhra

Monika of Sin-A-Mon sent the following recipe

Onions Vetha Kuzhambu, a dish from Tamil Nadu
Swathi of Zesty South Indian Kitchen sent the following recipe

Kuzhalapam, a savory snack from Kerala

Veena of Veg Junction sent the following recipe

Thengai Sevai, Rice noodles made from Coconut
Niveditha of Nivedita's Kitchen sent the following recipe

Maadli/Maaldi, a sweet dish from North Karnataka
Sayantani of A Homemaker's Diary sent the following recipes

Gobi Paratha, flat bread stuffed with cauliflower, a dish from Punjab

Baked Nippattu, Savory South Indian Snack

Nolen Gurer Payes, a rice pudding dish from Bengal

Supriya of Celebrating Little Things in Life sent the following recipes

Chikki, a famous sweet dish from Maharashtra

Baked Handvo, a Gujarati Dish

Goli Baje, a Mangalorean Specialty

Kolhapuri Rassa Sabzi, a vegetable curry from Kolhapur

Mangalore Buns, a specialty of Mangalore

Udupi Sambar, a specialty of Udupi

Undhiyo, a colorful sabzi from Gujarat

Zunka, a spring onion stir fry
Sudeshna of  Cook Like a Bong sent the following recipe

Lotiya Shutki, a dry fish curry from Bangladesh
Ramya of  Hot From My Oven in Life sent the following recipes

Vegetarian Pad Thai, a famous dish from Thailand
Kavita of  Seasoned & Dressed sent the following recipe

Nimona, Green Peas Delight

Vanishri Bhat of  Veggie Flavours sent the following recipe

Loganathan, a friend of mine sent the following recipe, Kollu Paruppu, a chutney made from horse gram. This recipe is very unique to Kongu Naadu area of Tamil Nadu(Erode, Coimbatore)

Ingredients

§ 1 Cup of Horse gram

§ One Big onion ( or 5-6 sambar onions) chopped roughly

§ 4 pods garlic

§ 1 tomato

§ 2 red chillies

§ 1 tsp coriander seeds

§ 1/4 tsp cumin

§ Curry Leaves & coriander leaves

§ Mustard Seeds

Method

Pressure cook the Horse Gram with 2 cups of Water until soft and mushy. There will be very little

Water left after cooking, just retain the Water.

In a pan heat Oil and fry Mustard Seeds, Red Chillies, Curry Leaves , Cumin Seeds, Coriander Seeds, Onions and Tomato. Finally add coriander leaves and the cooked Horse Gram. Add salt

Let it cool and blend roughly in a food processor or blender. Do not make it watery, keep it thick and coarse if you like.

Serve with Rice and Ghee.

Finally Here are my Contributions

Uggani, a breakfast/snack dish from Rayalseema, Andhra Pradesh

Vankaya Pullagura, tangy spicy eggplant curry, a delicacy from Rayalseema

Masoor Dal (Lentils) With Swiss Chard

2011-01-11T07:31:00.000-06:00

Swiss Chard is one leafy vegetable that I have always wanted to try out after coming to US, but never did. Finally, this week I got home the much awaited leafy green, Swiss Chard. I paired the greens with masoor dal and the outcome was a comforting, soul satisfying curry, that was well paired with hot steaming rice. You can replace the swiss chard with spinach and make the same curry, in case you can't get swiss chard locally.

Ingredients:
Lentils/Whole Masoor Dal - 1 cup
Swiss Chard - 1 cup, finely diced (include the red colored stalks too)
Onion - 1 medium sized, diced
Tomato - 1 medium sized, diced
Tomato Paste - 2 tsp
Chilli Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Garlic - 3 cloves, finely minced
Oil - 1 tbsp
Salt - As per taste

Grind To Paste
Fresh Grated Coconut - 2 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1//2 tsp
Water - 2 tbsp

Method of Preparation:
1. Cook the lentils/masoor dal and half of the chopped onions with 3 cups of water either in a pressure cooker for 1-2 whistles or in a pot with water for 20 - 25 minutes or just until the lentils are cooked.
2. Heat oil in a heavy bottomed vessel. Add mustard seeds, after they splutter, add the remaining chopped onions, fry for a minute, then add the minced garlic and fry for few seconds. Add the chopped swiss chard and stir until the greens are slightly wilted.
3. Add the chopped tomatoes and fry till they slightly soften.
4. Add the cooked masoor dal/lentil including the water in which they were cooked. Add more water to get the desired consistency. Add the chilli powder and salt.
5. Let the curry simmer for 5-10 minutes.
6. Add the tomato paste along with the ground paste, mix well. Simmer the curry for 5-10 minutes on low heat.
7. Serve the Masoor Dal with Swiss Chard along with hot rotis or steamed rice.

Instant Rava Idli

2011-01-10T10:13:00.001-06:00

Hubby dear was down with flu last week. I made this instant rava idli for him last week and it turned out very well.

Ingredients:
Sooji - 1 cup
Curd/Yogurt - 1 cup
Water - 1/2 cup
Green Chillies - 2 finely chopped
Carrot - 1, finely chopped
Green peas - 3 tbsp
Cilantro/Fresh Coriander - 1 tbsp, finely chopped
Broken Cashews - 2 tbsp
Ginger powder/Grated Ginger - 1/2 tsp
Baking Soda - 1/4 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tbsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Add sooji to a small pan and fry on medium heat till a pleasant smell is emanated.
2. Transfer the sooji to a mixing bowl. Meanwhile heat oil in a small pan and add mustard seeds. After they splutter, add urad dal, chana dal, broken cashews and fry till they change color. Add the chopped carrots, green peas, chopped chillies and fry for 2-3 minutes on medium high heat.
3. If using ginger powder, add it in the end, just before removing from heat. If using fresh ginger, add it just before adding the vegetables and fry till raw smell disappears.
4. Add this mixture to the mixing bowl and mix well. Add salt, baking soda, yogurt, water and whisk well.
5. Grease the idli molds with a little oil and add the batter in each mold. Steam the idlis for 7-10 minutes or until a toothpick inserted in the center comes out clean.
6. Serve the instant rava idli with a chutney and sambar of your choice.

Brown Rice Crispy Treats

2011-01-05T18:45:00.000-06:00

I love eating puffed brown rice. I can eat them without adding any thing. I have been thinking for a long time about make crispy treats using them and marshmallows. Finally today I made them and lovedddddddd the yummy crispy treats. In order to be guilt free, I avoided adding butter and used vegetable oil instead. Puffed brown rice are easily available in the cereal section in Walmart.

Ingredients:
Puffed Brown Rice - 3 cups
Mini Marshmallows - 2 cups
Oil - 3 tbsp + little to grease your hand
Almonds - 6, sliced finely
Pumpkin Seeds - few (optional)
Nutmeg Powder - a large pinch

Method of preparation:
1. Add some water to a large heavy bottomed vessel and let the water simmer. Grease a square baking tray with a little oil and keep aside.
2.Add the puffed brown rice to a large baking sheet or an oven proof bowl and bake them for 5 minutes at 400F.
3. Add oil, marshmallows and nutmeg powder to a mixing bowl, that can be placed on top of the simmering water.
4. Stir until the marshmallows melt. Then quickly add the toasted puffed brown rice and sliced almonds to the mixing bowl and stir well using a spatula.
5. Transfer this mixture to the greased baking tray. Coat your hands with a little oil and spread the mixture evenly in the prepared tray. Sprinkle the pumpkin seeds on top, if using
6. After the brown rice crispy treats cool down completely, cut them into desired shapes and store in an airtight container.

Blackened Chicken Breasts

2011-01-04T13:55:00.000-06:00

This is a very simple dish with chicken breasts which are coated with spices and herbs and are cooked on a heavy frying pan.

Ingredients:
Boneless Chicken Breasts - 3
Butter or Margarine - 3 tbsp
Garlic Paste - 1/2 tsp
Finely grated Onion - 2 tbsp
Chilli Powder - 1/2 tsp
Pepper - 3/4 tsp
Ground Cumin - 1/4 tsp
Dried Thyme Leaves - 1/8 tsp
Salt - as per taste

Method of Preparation:
1. Slice each chicken breast into half length wise or horizontally, using a sharp knife.
2. Melt the butter in a small saucepan together with the garlic paste.
3. Combine all the rest of ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter, then sprinkle evenly with the seasoned mixture.
4. Heat a heavy large frying pan over high heat until a drop of water sprinkled on the surface sizzles. This will take 5-8 minutes.
5. Drizzle a teaspoon of melted butter on each chicken piece and place them in the pan , 2 or 3 at a time.
6. Cook until the underside begins to blacken, around 2-3 minutes. Turn over and cook for another 2-3 minutes or until the other side blackens too.
7. Serve the hot blackened chicken breasts with roasted Asparagus on the side.

Besan Saag

2011-01-02T21:39:00.000-06:00

Besan Saag is a simple yet delicious curry that is best paired with Pooris. This is my mom's recipe.

Ingredients:
Besan/Chickpea Flour/Senagapindi - 4 tbsp
Onion - 1 medium sized, sliced length wise
Potato - 1 medium sized, peeled and diced
Carrot - 1 medium sized, peeled and sliced
Tomato - 1 medium sized, diced
Green Chillies - 3, slit length wise
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Water - 3-4 cups
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Chopped Cilantro/Coriander - 1/2 tsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a heavy bottomed vessel and add mustard seeds. After they splutter add cumin seeds. Add turmeric powder, chopped green chillies, onions, carrots and potatoes and mix well.
2. Fry till the vegetables are half cooked. Then add the chopped tomatoes and mix well. Cook till the tomatoes soften a little bit.
3. Then add the water and salt and wait till the water starts boiling.
4. Meanwhile add the chickpea flour to a small bowl and add water to make a paste. Ensure that no lumps form.
5. After the water starts boiling, add the chickpea flour paste, stir well and reduce the temperature to medium low. Let the curry simmer for 3-4 minutes. If the curry is too thick, add a little hot water to get the desired consistency.
6. Finally add the garam masala and chopped cilantro, mix well and turn off heat.
7. Serve the besan saag hot with pooris.

Happy New Year!!!!!

2011-01-01T05:51:00.000-06:00

Wishing all my readers a very and happy prosperous new year!!!! May this new year bring in loads of happiness and cheer into your lives :)

Fastest Fudge Cake

2010-12-31T01:11:00.000-06:00

I have been not able to blog lately, thanks to the holidays. We went skiing in Wisconsin, caught up with friends and had a hell of a time. Couple of days back, I made this fudge cake in under 30 minutes. I was running short on time and had hardly enough time on hand to bake a cake for friend's birthday. I found this amazing recipe in a book called 'Birthday Cakes'. The cake came out super moist and yumm. Couldn't really capture a nice picture of the cake as we were getting late.

Ingredients:

All Purpose Flour - 1 cup

Unsweetened Cocoa Powder - 1/4 cup + 2 tbsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup (1 stick), melted and warm

Brown Sugar - 11/4 cups, firmly packed

Large Eggs - 2

Hot Water - 1/2 cup

Method of Ingredients:

1. Preheat the oven to 350F, position the rack in the lower third of the oven. Butter the bottom of an 8 inch square or 9 inch round cake pan or line it with parchment paper.

2. In a medium bowl, combine all purpose flour, cocoa powder, baking soda and salt. Use a whisk to blend the ingredients. If the cocoa remains lumpy, sift the mixture.

3. In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla essence and beat until well blended.

4. Add the flour mixture all at once. Using a rubber spatula or wooden spoon, stir just until all the flour mixture gets moistened.

5. Pour the hot water over the mixture all at once. Stir just until the water is incorporated and the batter becomes smooth.

6. Scrape the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake pan to a wire rack and let the cake cool for about 10 minutes. You can unmold the cake onto a wire rack or leave the cake in the pan and frost only the top of the cake.

Ingredients For Frosting:

Butter - 5 tbsp

Granulated Sugar - 3/4 cup

Unsweetened Cocoa Powder - 2/3 cup

Salt - a pinch

Heavy Cream - 3/4 cup

Vanilla Extract - 1 tsp

Method of Preparation:

1. In a medium saucepan, melt the butter. Stir in the granulated sugar, cocoa and salt. Gradually stir in the cream. Heat, stirring constantly, until the mixture is smooth and hot but not boiling.

2. Remove from heat and stir in the vanilla. Let cool until thickened to spreading consistency.

3. Frost the top of the cake and enjoy.

Pepper Rasam - Another Version

2010-12-23T09:27:00.001-06:00

Earlier, I had blogged about a very simple pepper rasam. Today's recipe is a slight variation, which makes the rasam taste even yummier.

Ingredients:

Pepper Powder - 1/2 tsp

Garlic - 3 pods

Onion - 1, small sized, cut into quarters

Cumin Seeds - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - a large pinch

Tamarind - a large lemon sized ball

Sugar/Jaggery - 1/2 tsp

Roasted Chana Dal Powder/Pappula podi - 1 tsp

Salt - As per taste

For the Tempering:

Oil - 11/2 tbsp

Mustard Seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Curry Leaves - 6

Dry Red Chillies - 3, broken into pieces

Method of Preparation:

1. Soak the tamarind in warm water for 30 minutes and extract the pulp.

2. Using a pestle, crush cumin seeds in a mortar, add coriander powder, pepper powder, salt and garlic pods and the quartered onions. Crush them too. (If you do not have a mortar and pestle, place the ingredients on a chopping board and crush them using a rolling pin)

3. Heat oil in a vessel and add the cumin seeds, mustard seeds and curry leaves. Once the seeds start spluttering, add the turmeric powder and crushed pepper garlic mixture on low to medium heat and mix well for 30 seconds.

4. Add the tamarind pulp, water(to dilute the tamarind pulp), sugar/jaggery and mix well.

5. Adjust the salt and let the rasam boil on medium heat for 5-8 minutes. Then add the roasted chana dal powder and mix well. This thickens the rasam a lil bit. Simmer the rasam for couple of minutes.

6. Enjoy the pepper rasam with steaming hot rice.

Quick Eggplant Rice

2010-12-21T11:25:00.001-06:00

I was stuck with some important work and could not blog actively. I am toooo happy to be back blogging. Today, we made a quick eggplant rice and it was yummmm!!!!

Ingredients:

Cooked Rice - 3 cups

Eggplant - 1 cup, diced

Onion - 1 medium, diced

Thick Tamarind Pulp - 3 tbsp

Chilli Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Chana Dal - 1 tsp

Urad Dal - 1/2 tsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Oil - 2tbsp
Salt - As per taste

Grind To Powder:

Dry Shredded Coconut - 1 tbsp

Coriander Seeds - 1 tsp
Cumin Seeds - 1/4 tsp

Cloves - 12

Method of Preparation:

1. Heat oil in a pan add mustard seeds, after they splutter add chana dal, urad dal, cumin seeds. Fry for a minute. Add chopped onions, fry for 2 minutes on medium heat.

2. Add turmeric powder, chopped eggplant and stir. Cook covered for 3-4 minutes. Stir in between.

3. Add the ground powder and tamarind pulp, salt, mix well. Cook covered for 2 minutes on medium to low heat.

4. After oil starts oozing out, add the cooked rice and mix well so that all the rice gets an even coating of the eggplant mixture.

5. Cook on low heat for 2 more minutes, stirring in between.

6. Enjoy the quick eggplant rice hot.

Easy Chocolate Pudding

2010-12-14T22:57:00.003-06:00

I found this fabulous recipe in the book 'Starbucks Passions For Coffee'. The recipe was quite simple and easy to make. I did not have white chocolate at home, so, I just used 2 types of chocolates. The pudding came out a tad thicker than what we had expected. We really were not bothered about the consistency though, we enjoyed the chocolate pudding.

Ingredients:(Serves 6-8)
Egg yolks - 4, extra large
Granulated Sugar - 3/4 cup
All Purpose Flour - 1/4 cup
Cornstarch - 3 tbsp
Milk - 2 1/2 cups
Semi Sweet Chocolate - 5 oz (11tbsp), finely chopped
Unsweetened Chocolate - 2 oz(4 tbsp), finely chopped
White Chocolate - 4 oz(8 tbsp), cut into 1/2 inch pieces
Vanilla Extract - 1 tsp
Whipped Cream - For Garnish(Optional)

Method of Preparation:
1. Add the egg yolks, sugar, flour and cornstarch to a medium bowl. Add 2 tablespoons of milk and mix all the ingredients to a smooth paste.
2. Add the remaining milk to a medium saucepan over medium-high heat and let it start boiling.
3. Remove the milk from heat and stir into the egg mixture. Pour the milk-egg mixture back into the saucepan and place over medium heat, whisking constantly, until it begins to boil and thicken.
4. Reduce the heat to low and cook for 2 more minutes, stirring constantly. Ensure that the bottom is not burned.
5. Remove the saucepan from heat and add the semi sweet chocolate, unsweetened chocolate and vanilla extract. Stir until the chocolate melt and the mixture becomes smooth.
6. Let this cool for 5 minutes, then gently fold in the white chocolate pieces, just to incorporate.
7. Spoon the pudding into individual glasses and cool at room temperature, then refrigerate until serving time.
8. Garnish with a dollop of whipped cream and enjoy the easy chocolate pudding.

Linking this to

Mullangi Chutney

2010-12-14T13:01:00.001-06:00

Mullangi is the Telugu word for white radish, which is also known as daikon. It is known as mooli in Hindi. This is a very simple chutney, which my mother makes. I used to love it so much that, I would eat up the chutney all by itself.

Ingredients:
Daikon/Radish - 11/2 cup, peeled and grated
Onion - 1 medium sized, diced
Turmeric Powder - 1/8 tsp
Tamarind - marble sized ball, soaked in warm water
Chilli powder/Paprika - 1 tsp
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal/Bengal Gram - 1/2 tsp
Salt - As per taste

Method of Preparation:
1. Add the grated radish, chilli powder and tamarind to a mixer/grinder and grind to a paste. Add the water used to soak tamarind, if required.
2. Heat oil in a pan and add mustard seeds. After they splutter, add cumin seeds, urad dal and fry for 30 seconds, then add the chopped onions and fry till the onions become translucent(for a minute or two).
3. Add turmeric powder and the ground radish mixture to the pan and mix well.
4. Cook till most of the moisture evaporates and raw smell disappears, add salt and take off heat.
5. Enjoy the mullangi chutney with hot steamed rice or rotis.

Instant Tomato Pickle / Thakkali

2010-12-12T23:47:00.001-06:00

This is a recipe which our family friend had shared with our family when I was hardly 7 years old. Thanks to Thangamani aunty, who taught us this wonderful recipe, which we have made innumerable times, since then. This is a very simple recipe, in which mostly no one can go wrong.

Ingredients:
Ripe Tomatoes - 5, large
Fenugreek seeds - 10-15
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Chilli Powder/Paprika - 1 tsp(Adjust according to taste)
Turmeric Powder - a large pinch
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Slice the tomatoes length wise and discard all the seeds.
2. Heat oil in a heavy bottomed pan, preferably, nonstick. Add fenugreek seeds, cumin seeds and mustard seeds. After the mustard seeds splutter, add the sliced tomatoes.
3. Mix well, add turmeric powder. Keep stirring in between, until most of the moisture is reduced and the tomato mixture becomes soft.
4. Add chilli powder and salt and stir.
5. When you feel that most of the moisture has been eliminated and oil oozes out, turn off the heat and let it cool down.
6. Transfer the tomato thakkali to a dry, clean air tight container. Tomato thakkali stays fresh for nearly a week, when you use a fresh dry spoon every time.(We finish up the whole thing in a couple of days ;)
7. Enjoy instant tomato pickle/thakkali with rotis, dosas, upma, hot steamed rice, etc.

Mixed Greens Curry

2010-12-10T20:32:00.000-06:00

I wanted to use collard greens, but wanted to make something different this time. Then I recollected that my mother used to prepare a mixed greens curry by combining different green leafy veggies. I tried to recollect what all went into that curry and made a mixed greens curry using collard greens, spinach and fenugreek leaves. When my husband tasted the curry today, he just loved it.

Ingredients:
Collard greens - 1 cup, stems removed, finely chopped
Spinach - 1/3 cup, chopped
Fenugreek leaves - 1/3 cup, chopped
Onion - 1, medium sized, roughly chopped
Tomatoes - 2, large, roughly chopped
Garlic - 3 cloves, roughly chopped
Green Chillies - 5, roughly chopped
Turmeric powder - a large pinch
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste
Tamarind - very small piece (optional)

Method of Preparation:
1. Heat oil in a pressure cooker and add the mustard seeds, after they splutter, add the chopped onions and fry for a minute. Then add the chopped garlic and fry for 30 seconds.
2. Add the chopped tomatoes, turmeric powder, green chillies and fry for 2 minutes.
3. Add the chopped greens - spinach, fenugreek leaves and collard greens and mix well. Stir occasionally until the leaves wilt slightly.
4. If the tomatoes are not very sour, then add a small piece of tamarind. Add salt and 3/4 cup of water.
5. Pressure cook for 3-4 whistles. After the pressure is released, adjust the salt.
6. Enjoy the mixed greens curry with hot steamed rice or rotis/chapatis.
Sending this to "Only greens" by Pari & Saraswathi

Ciabatta

2010-12-09T23:45:00.000-06:00

A ciabatta, is an Italian bread which is rather flat and full of holes. Since the ciabatta dough is wet, baking the dough in a cake pan or baking dish will hold its shape better. Also, it is easier to mix the dough in a mixer than by hand.

Ingredients:
All purpose flour - 3 cups
Barely warm water - 11/4 cups plus 2 tablespoons
Active Dry Yeast - 11/2 tsp
Extra Virgin Oil - 1/4 cup
Salt - 3/4 tsp
Butter - a little at room temperature, to grease the baking dish

Method of Preparation:

Making the Starter: Put 3/4 cup of flour and 3/4 cup of water in a bowl and combine with a whisk and sprinkle the yeast over it. Wait for about 3 minutes, for the yeast to moisten and stir again until the mixture has a consistency of a thick batter. Cover this mixture with plastic wrap and let it rise for 2 hours, until doubled or tripled in volume.

Mixing: Combine the started with the remaining flour, water and oil. Mix with a stand mixer fitted with dough hook for about 2 minutes or by hand for about 2 minutes. Cover with a moist towel or plastic wrap and let it rest for 20 minutes.

Kneading: Add the salt and knead with a stand mixer on medium speed for about 7 minutes or by hand for about 10 minutes or until the dough is smooth and stretches without breaking.

Fermentation: Cover the dough with plastic wrap or a moist towel. Leave the dough for about 2 hours at warm room temperature for a faster rise or for 30 minutes at room temperature then overnight in the refrigerator for the slowest rise.

Shaping: Transfer the dough gently into an oiled 11 inch cake pan, don't punch it down.

Proofing: Cover the baking dish with plastic wrap and let it rise at room temperature for about 2 hours or about twice its original volume.

Baking: Preheat the oven to 450F. Place a sheet pan on the bottom rack of the oven and pour in enough water to cover the bottom of the sheet pan (Be careful not to drop any water on the hot glass of the oven). Slide the baking dish with the ciabatta dough onto a rack over the pan with water. Turn down the oven to 425F. Bake for around 35 minutes or until the loaf sounds hollow when tapped. Let cool for 5 minutes before turning the ciabatta out onto a cooling rack.

Let the ciabatta cool down completely, before slicing it.

Dhansak (Chicken Cooked With Lentils And Vegetables)

2010-12-07T21:28:00.000-06:00

Dhansak is the best known and liked dish in Parsee Cuisine. Parsees adopted Gujarati as their language and absorbed local influence into their cuisine. 'In Parsee Gujarati, 'Dhaan' means rice and 'Sak' means vegetables. Dhansak is a meat, vegetable and lentil curry which is eaten with caramelized brown pulao rice. Although the dish contains many ingredients, it is quite simple to prepare. The following recipe is from the book 'Great Curries of India' by Camellia Panjabi. I did not add red pumpkin and used water instead of chicken stock. Me and my husband loved the curry. I am jotting the down exact recipe given in the book.

Ingredients:(Serves 6)

Chicken - 3 lb, cut into 6 or more pieces

Toor Dal - 11/2 cups (10 oz)

Tamarind Pulp - 4 tbsp

Ginger - 2 inch piece, peeled

Garlic - 6 cloves

Onions - 2, large, chopped

Red Pumpkin - 3/4 cup, chopped

Eggplants - 2/3 cup, chopped

Potato - 1, chopped

Fresh Dill - 1/4 cup, finely chopped

Turmeric Powder - 1/2 tsp

Cilantro Leaves - 1 cup + 1 tbsp

Fresh Mint Leaves - 20

Oil - 1/4 cup

Fresh Fenugreek leaves - 1/2 bunch (or 2 tsp kasuri methi)

Parsee Sambar Masala - 3tsp

Dhansak Masala - 2 tsp

Cumin Powder - 1 tsp

Coriander Powder - 3 tsp

Cayenne Powder - 2 tsp

Tomatoes - 3 medium sized, chopped

Green Chillies - 3, chopped

Jaggery/Palm Sugar - 1 tbsp

Lime Juice of 1 whole lime

Salt - As per taste

For the Dhansak Powder:

If unavailable at the grocery store, use a mixture of 11/2 tsp garam masala, 1/4 teaspoon star anise powder and 1/4 teaspoon nutmeg powder.

For the Parsee Sambar Masala:

Mix 3/4 teaspoon fenugreek powder, 1/2 teaspoon mustard powder, 1 teaspoon red cayenne powder and 1/2 teaspoon ground pepper.

Method of Preparation:

1. Wash the toor dal and soak it in water for 30 minutes. Chop finely 4 garlic cloves and 11/2 inch of ginger piece.

2. In a large cooking pot, add the dal to cook in 3 cups water along with chopped onions, pumpkin, eggplants, potato and dill. Add the turmeric powder, whole remaining piece of ginger, remaining 2 garlic cloves, 1 tbsp of chopped coriander leaves and 8 mint leaves. Simmer until the dal is very soft. Allow to cool slightly. Liquidize with an egg beater to achieve a creamy consistency. Season with 1 teaspoon salt.

3. While the dal is cooking, heat the oil in a large frying pan and fry chopped ginger, garlic, 1 cup cilantro leaves, 12 mint leaves, fenugreek, Parsee sambar masala, dhansak masala, cumin and coriander powders, cayenne powder, tomatoes and green chillies and fry for 2 minutes, stirring continuously. Add the chicken and saute for 2 minutes. Season with 1 tsp of salt and stir well.

4. Add the chicken to the dal with 3 cups of water or chicken stock. Add the jaggery, simmer until the chicken is cooked through before adding the tamarind pulp and lime juice. Adjust the salt, then simmer for a couple of minutes.

5. Serve the Dhansak with hot steamed rice or pulav.

Awards Time

2010-12-07T08:53:00.003-06:00

I received my first award in October from Chaitrali Pathak and then the second one from Gayathri. Thank you Chaitrali and Gayathri for the lovely awards. The award they had passed on to me had a rule attached to it - asking me to pass the award on to 15 other blogger friends. Since, my first award was a great source of inspiration, I was on the hunt to find new budding bloggers, on to whom I could pass the 'One Lovely Blog Award'. Finally I think, I have found the deserving blogs that need to be highlighted.

I am handing over the 'One Lovely Blog Award' to the following 14 bloggers, do check out their lovely blogs, when time permits.

1. Mehnaz from 'Chef Naaz - The Mistress of Spices'
2. Tahemeem from 'Tahemeem's Blog'
3. Archana from 'The Mad Scientist's Kitchen'
4. Nisa Homey from 'Cooking Is Easy'
5. Deesha from 'Vegetable Platter'
6. Indian Spice Magic
7. Hasna from 'Kachuss Delights'
8. Joyti from 'Darjeeling Dreams'
9. Roshan from 'Roshan's Cucina'
10. Kavita from 'Seasoned & Dressed'
11. Pavani from 'Food Lovers'
12. Smitha from 'Essence-De-Life'
13. Ayush from 'Kejriwal's Kitchen'
14. Latha from 'A Peek Into My Kitchen'

The 'Sunshine Award', was passed on to me by Chaitrali Pathak. Do check out her blog 'I am not a Chef'and I am thankful to Chaitrali for the lovely award and would love to share this award with all my blogger friends.

Eggless Orange Banana Cake

2010-12-06T17:04:00.001-06:00

I wanted to use up an over ripe banana and few oranges, which were sitting around in the kitchen for quite sometime now. Searched over the internet and found some interesting recipes, finally came up with my own version, in which I used self rising flour and whole wheat flour. I also added shredded coconut, walnuts and raisins. I didn't realize that the self rising flour I had bought recently, already contained salt and baking powder.

Ingredients:
Overripe Banana - 1
Orange Juice - 3/4 cup (I used fresh orange juice)
Self Rising Flour - 1/2 cup (The one I used, had salt and baking powder already)
Whole Wheat Flor - 1/2 cup
Brown Sugar - 1/4 cup, firmly packed
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Cinnamon Powder - 1 tsp
Dry Shredded Coconut - 1 tbsp
Chopped Walnuts - 2 tbsp
Raisins - 1 tbsp
Oil - 3 tbsp

Method of Preparation:
1. Preheat the oven to 350 F and grease a cake pan with oil. Mash the banana with a fork and it to a mixing bowl. Add the brown sugar to it and mix well.
2. Add the dry ingredients, self rising flour, whole wheat flour, baking powder, baking soda, cinnamon powder to a sieve and sieve them twice.
3. Add them to the mashed banana mixture and mix well, ensuring no lumps are formed.
4. Now add the orange juice and mix well. Then fold in the shredded coconut, chopped walnuts and raisins.
5. Finally add the oil and mix well so that it gets incorporated into the batter.
6. Pour the cake batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the middle of a cake comes out clean.
7. Let the cake cool down before slicing. Dust the cake with confectioner's sugar/powdered sugar.

Sending this to Champa's 'Bake-off'

Collard Greens With Moong Dal

2010-12-04T18:23:00.001-06:00

Collard greens are an excellent source of beta carotene, Vitamin C, Manganese, Vitamin E and Zinc. They also provide 5 core antioxidants. They have excellent cholesterol lowering abilities. I got a large bunch of collard greens this week. Since the leaves are a little tough to cook, I pressure cooked them with moong dal. The collards green with moong dal was very comforting and delicious.

Ingredients:
Collard Greens - 2 cups, finely chopped
Onion - 1 medium sized, roughly chopped
Tomato - 1 medium sized, roughly chopped
Garlic - 1 clove, finely minced
Moong Dal/ Split Green Gram - 1/2 cup
Garam Masala Powder- 1/4 tsp
Chilli Powder - 1/4 tsp
Green Chillies - 3, roughly chopped
Freshly Grated Coconut - 1 tbsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a pan and add cumin seeds. Then add the chopped onions and fry till they become translucent.
2. Add the minced garlic, fry for 45 seconds. Then add the chopped collard greens. Fry till the greens wilt slightly.
3. Then add the chopped green chillies and tomatoes and fry for couple of minutes.
4. Meanwhile wash the moong dal and add it to a pressure cooker along with 3 cups of water. Then mix in the collards green mixture into the pressure cooker. Add salt, mix well and pressure cook for 2-3 whistles.
5. After the steam is released, open the lid and mash the whole mixture slightly using a masher or a hand blender. Put the pressure cooker on medium heat and add the grated coconut to it.
6. Adjust the salt and let the whole mixture simmer on low heat for 5 minutes.
7. Enjoy the collard greens with moong dal with hot steamed rice or rotis.
Sending this to "Only greens" by Pari & Saraswathi

Chocolate and Almond Sandwich

2010-12-03T22:51:00.001-06:00

A simple, easy and delicious cake. I made this last week, when we visited our friends. The cake was yummy.

Ingredients:
Butter - 1 stick
Sugar - 5 tbsp
Egg - 1, beaten
All purpose flour - 6 tbsp
Blanched Almonds - 6 tbsp, powdered/ground
Cocoa powder - 1 tbsp
Baking Powder - 1 tsp
Milk - 3 tbsp
Salt - 1/4 tsp

For the Chocolate Filling:

Semi sweet chocolate - 4 oz, grated

Milk - 11/2 tbsp

Confectioner's sugar/Icing sugar/Powdered Sugar - 1/4 cup

Butter - 6 tbsp

Almond Extract - few drops

Method of Preparation:
1. Preheat the oven to 400F. Grease twp 7 inch pans and bottom line with baking parchment paper.
2. Cream the butter and sugar. Add the well beaten egg to it.
3. Mix together the flour, ground almonds, cocoa powder, baking powder, salt and sift into a bowl.
4. Add the sifted mixture alternatively with the milk to the creamed butter and sugar mixture. Combine thoroughly.
5. Divide the mixture into two portions and transfer one portion to each prepared baking pan and bake for 20 minutes.
6. Let both the cakes cool down completely before proceeding to the next step. When cool, sandwich the cakes together with the chocolate filling.
7. To make the chocolate filling, mix the chocolate with milk and warm over a low heat or microwave until the chocolate has melted. Remove from heat, beat in the confectioner's sugar and let the filling cool down. Cream the butter and then add the chocolate mixture and the almond extract, beat until the filling becomes light and creamy.
8. You can either cover the top of the cake with confectioner's sugar or can apply a thin layer of the chocolate filling.

Sending this to Champa's 'Bake-off'