dough-re-me

Blackeyed Pea, Taro and Mint Salad

2017-03-05T17:05:00.003-06:00

I posted this picture on Instagram (IG: @priyakapoor) and I got so many requests for the recipe. This is a seriously simple salad and this is what I did. I don't really have a recipe for it, its all just estimation and more of what you like. You can supplement with any beans and vegetables that you like.

RECIPE: Blackeyed Pea, Taro and Mint Salad

Ingredients
2-3 cups cooked black eyed peas
3-4 Taro root, cooked and cubed
1-2 cups steamed green beans 1" pieces
1 potato, cooked and cubed
handful of mint leaves, chopped
3-4 stalks green onions
2-3 Tomatoes, diced
chopped green chilli
Dressing:
2 tbspAvocado oil
2 tbsp lemon juice
chilli powder
salt and pepper to tatse
1 tbsp honey

Toss it all together for a refreshing and healthy salad.

Protein Shakes: To do or not to do

2017-01-24T13:49:00.000-06:00

Wish you all a very Happy New year. Hope 2017 may be the year to flourish and achieve new heights.

I have been MIA and taking a sort of break from social media. I have been more focused on healthier eating and being more physically active. I don’t have any resolutions for 2017 but for bringing about some change in habits.

Which brings me to the topic of healthy eating. I have been reading a lot of nutrition based articles and trying to keep an open mind on the stuff I have read. I am not a big proponent of pushing on protein/protein shakes in conjunction with exercise and lifting weights. I have always felt them unnecessary and an overload on the body and organs to process it all. This is not just my concern but a lot of friends who feel the same way.

A recent article by Dr. Spencer Nadolsky (link to article: Protein shakes for weight Loss ) answers some of the general concerns and myths in a very simple and concise way that spoke to me for the very first time. Usually it is someone endorsing a product and pushing it on people and marketing it as a miracle cure for all your health and weight related problems that were an instant turn off.

I would encourage you to read the article and then make up your mind and decide if its for you or not. I am not saying I am suddenly a believer but it has shed some positive light on the benefits of supplementing with protein shakes. There is nothing better than real food, fruits and vegetables but in today’s world where time to prep and prepare a meal can sometimes be a struggle, this is a great option than getting your hands on anything that comes in front of you.

I rarely do protein shakes but when I do use them in smoothies, my favorite one is from IsoPure that I buy from VitaCost. ( http://www.vitacost.com ). Hope this helps clear some things for you.

I like to keep mine as low in calories as possible. I like to peel and cut the overripe bananas that no one will eat and freeze them in a ziploc bag to use in smoothies especially if I am on the go and have nothing prepared in advance meal wise.

1 scoop Protein powder of choice

1/2 frozen banana

handful of Power Greens Trio (baby Spinach or baby kale blends)

Ice/water

Blend it all together.

Citrus Orange French Madeline's aka Muffin Cake

2016-11-29T13:21:00.000-06:00

And that's how goes the story of the Muffin Cake...

Never heard of a Muffin Cake, well I hadn't either. This only seems like yesterday, when my younger son was 18 months old (now 7). One day, he decided he wanted to eat a Muffin Cake. My older son and I pulled out every conceivable thing that remotely resembled a muffin or a cake and put it in front of him but nothing worked and as the minutes went by so did his crying and tantrum. He was so upset that we were not understanding what he was asking for and so eventually we all forgot about it. (Boy! am I glad it was over). Weeks or maybe months later, I stopped by at Starbucks to grab a quick coffee and he pointed at the Madeline's sitting by the checkout register grinning from ear to ear saying "Muffin Cake". I could not stop laughing at his merriment and finally fitting the piece to the puzzle. To this day we all call the Madeline's our Muffin cake.

RECIPE: Citrus Orange French Madeline

Ingredients

2/3 cup sugar
1 tsp vanilla extract
1TBSP lemon zest
1 TBSP orange extract
1 pinch salt
1 cup all purpose flour
1/2 cup butter, unsalted
1 eggs

Method

Preheat the oven to 350F and grease your pan with some melted butter or oil.
Mix the sugar, eggs, vanilla, lemon zest, salt and orange in a mixing bowl.
Add the flour in 2-3 increments and stir till incorporated well.
Slowly add the melted butter and beat until well blended.
Pour the mixture into your Madeline mold making sure they are 2/3 way full. Bake for 11-12 minutes. Let cool.
Dust with powdered sugar just before serving.

Now all I need is some freshly brewed french press coffee and enjoy some after lunch snack.

NOTE: I did reduce the heat and bake time since this photo shoot so as not to get the Madelines to brown.

What to cook this week: Stuffed Spaghetti Squash

2016-11-21T10:08:00.000-06:00

You know how those videos pop up on your Facebook feed from your past browsing history or interests. Well! No big surprise when I get a ton of food clips and pictures on mine. I generally get short videos from Tastemade,Tasty or Buzzfeed. This one in particular caught my attention. It looked really good and for once I had most of the ingredients sitting at home.

I decided this would be a good "Adult" lunch since the kids would turn up their noses at the sound of anything squash and especially stuffed squash. So in keeping with out palette, I made it souped up and spicy.

The boys decided to take a taste test from my husband and who would have thought that they would absolutely LOVE it and pretty much devour it with huge gulps of water in between (Spicy much). Long story short, they asked me to make it again the following day minus the spices. Lets get to the best part...

RECIPE: Stuffed Spaghetti Squash

Ingredients
1 TBSP olive oil
1 spaghetti squash (baked in the oven)
1/2 onion, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4-5 mushrooms, diced
2 cloves garlic, minced
1 tomato, chopped
1 chipotle pepper (canned, chopped)
1/2 cup chicken, cooked and diced
1/2 cup black beans
1/2 cup corn kernels
1/2 cup heavy cream
1 cup pepper jack cheese, shredded
cilantro for garnish

Directions

Place the halved spaghetti squash, cut side down on an foil lined baking sheet. bake at 350 degrees for about 15-20 minutes. Let cool.
Heat the olive oil and saute the onion for a few minutes till opaque.
Add the diced mushroom and bell peppers to it and saute for a couple more minutes.
Add the cooked chicken breast, corn and black beans. Stir and saute.
Add the garlic, chipotle pepper and chopped tomatoes. Stir.
Season with salt and pepper and pour in the heavy cream. Stir to combine and turn off the heat. let it cool a little.
Using a fork, scoop out the spaghetti from the shell. Mix in half of the pepper jack cheese and the spaghetti to the skillet and toss it well to combine.
Fill the shells with the mixture. Sprinkle the rest of the cheese on top and bake in a 400F oven for 12-15 minutes or till the cheese bubbles and browns. Garnish with chopped cilantro and serve.

A great way to use up leftover turkey and stuffing etc to make the filling for a stuffed squash. Hope you all have a Happy Thanksgiving.

Finally: Hands on Cooking Classes

2016-11-15T13:06:00.003-06:00

It’s been a long time coming; only I did not know it.

I was approached by two young girls and their mom who wanted me to host a cooking class for them. I have thought about it but never actually put in the time or effort to do anything about it. Where would I start? How would I do it and would I actually be any good at teaching someone else? A lot of questions that I did not have an answer to. This call from them was a sign and I could not refuse so we decided to meet on November 13 at noon.

Now I was committed and I had better come up with a plan. I decided on a Kebab-licious menu with two different types of kebabs from scratch, saffron rice and a refreshing salad.

What I got from all of this was, I really do love to teach and spread the love for cooking. The whole process was a lot of fun and a learning experience for me.

My Favorite's list from Trader Joe's, whats yours?

2016-11-01T12:18:00.000-05:00

I get this question a lot so I though I would do a blog post about things that top my list from Trader Joe's. Seems like a super long post but believe me you don't want to miss a single word. I have tips and tricks to make use of them in the best way possible. Also, they have a lot of new and ever changing things according to the seasons so if you would like to see a seasonal update, please send me a quick word.

This is not a sponsored post, I was not paid to talk about their products (I wish they did, though $$$) and I bought everything on my own. Now that that's out of the way and clarified, lets move to the top 10 or 11 or 12....in no particular order...

1. Sun Dried Tomato and Basil Chicken Sausage: I have used this in pasta recipes either pan seared/grilled and sliced or remove casing and saute the mince. Both ways it has turned out different and delicious.

2. Breakfast Trail Mix: Makes for a great anytime snack, for the kids at school, after games and for me with a cup of coffee. Has just the perfect amount of sweet to take care of the afternoon cravings.

3. Riced Cauliflower: I have nothing against regular rice. I am always looking for ways to add more vegetables to our diet and this has been great. I have used it in place of rice and also used it in soups and curries.

4. Mandarin Orange Chicken: Is there a kid on this planet who does not like this sweet and sour chicken. Some days when I have been running around and come dinner time have no idea what to do, this had come to the rescue. The kids love it with some steamed rice and broccoli.

5. Vegetable Masala Burger: This is sooo good, tastes just like tikki (indian potato dumpling/pancake, somewhere in between). I have added this to salads, made sandwiches and veggie burgers and used it in place of tikki with Chickpea curry.

6. Chicken Gyoza Potstickers: Another kid (and adult) favorite in our house. the best way to make these is to heat a non stick pan on high heat. Place the frozen dumplings on it. when they sizzle add 1/2 cup of water and cover with lid. Still on high heat, let the water dry out and the crust brown a little. Uncover, flip and let the other side brown and crisp a little. I know what I am having after I get done here.

7. Milled Flaxseed with blueberries: Can this get any more nutrient and anti-oxidant rich. makes for a great addition to pancakes, muffins, oatmeal and smoothies.

8. Broccoli and Kale slaw salad with dressing and dried cherries: Another family favorite and I am never out of this. No matter what I have for lunch or dinner, this is always an option to toss and on the ready. the best thing about this is that it has a great shelf life even when it is tossed. You can refrigerate the leftovers and pack for lunch to be used the next day. tastes just the same and even better once it has had a chance to marinate and absorb the flavors overnight.

9. Everyday Seasoning with built in grinder: a great addition to everyone's spice cabinet. It has chunks of spices that are coarsely ground and add so much flavor. A simple pasta with some olive oil, grated cheese and some of this spice does wonders.

10. Himalayan Sea Salt with Truffles: Have really enjoyed using this to replace with regular sat in a lot of dishes like chopped salads to go with Indian food.

11. Scallion Pancakes: Pan sear these babies to a delicious crispness with some sunny side eggs sprinkled with salt and cayenne pepper. You can thank me later :)

12. Fiberful Granola Bars: These have no preservatives and artificial flavors and you can totally tell by their delicious taste. Makes for a great snack for school, work or even an easy and quick to go breakfast.

13. Seafood Paella: Have you ever hit the snooze button a few too many times and realize everyone needs to be out the door in less than 45 minutes. This saved me the other day to pack a quick lunch with a side of salad and fruits.

14. Asian Vegetables with Beijing Soy Sauce: This is for when I had to go to the grocery store but could not make it and there is no fruit or vegetable in the fridge to fall back upon. Makes a great stir fry with steamed rice or fresh noodles.

15. Multigrain Blend with vegetables: There are days where I crave a nutty whole grain crunch and am stumped for ideas. This is a great way to add some wholesome grains to add variety. Toss it with some scrambled eggs, roasted peanuts and red pepper flakes.

16. Cocoa Truffles: How could I not have chocolate in this feature. Trader Joes has some of the best collection of chocolates and I literally have tried them all. This truffle is one of my favorites since it had a rich, dark chocolate taste that is rich and oh so smooth and best part its not too sweet.

My top 10 ended up being a top 16 but who cares, more the merrier in this case. Right!! Hope this helps on your next shopping trip and if you would like me to cover the seasonal stuff then leave a comment and aslo share some of your favorites.

Besan Burfi

2016-10-19T10:13:00.000-05:00

The month of October brings with it all the Indian Festivals, Dusshera, Karwachauth, Diwali, Bhai Douj and somewhat cooler temperatures in Austin. So lets kick start this season with a great Mithai (sweets) recipe.

Mithai (Sweets) is the traditional dessert or choice of sweets in countries like India, Pakistan & Bangladesh. Sweets are homemade or purchased, then shared. Many social gatherings, wedding ceremonies and religious festivals often include a social celebration of food, and the flavors of sweets are an essential element of such a celebration.

Besan, also known as garbanzo bean flour, or gram flour, is a pulse flour made from ground chickpeas known in a number of Asian countries as gram. It is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw or roasted chickpeas.

RECIPE: Besan Burfi

Ingredients

1 Cup Besan
1 stick Butter
pinch of saffron
1 can sweetened condensed milk
slivered almonds for decoration

Method

Melt the butter in a sauce pan and add the besan.
On medium to low heat, brown the besan. be very careful not to burn it and continuously move it around so as to brown it evenly. This might take 10-15 minutes to get it right. add a pinch of saffron to it.
Once browned nicely, you will be able to breathe in the nutty, toasted aroma of the besan flour. Now add the condensed milk and stir it vigorously to break up the knots so you are left with a thick but smooth batter like mix.
Pout it onto a parchment lines baking sheet. Decorate with almonds or any nuts of choice and let it cool and set for a few hours. You can refrigerate it to haten the cooling process. Cut into desired shape and serve it on a decorative platter.

What is Paneer and How to make it at home in minutes?

2016-10-18T10:14:00.001-05:00

Paneer (pronounced Pen-eer) or Chhena (chai-na) originated in the Indian subcontinent. It is an unaged, acid set, non-melting cheese made by curdling heated milk with an acid like lemon juice or white vinegar. The curds separate from an opaque liquid called the Whey. The curds are high in Casein (a slow digesting protein).

How to make Paneer at Home?

Ingredients
½ gallon whole or 2% milk
2 Tbsp White Vinegar

Method: Boil the milk in a 4-6 quart pan. When it reaches almost to boiling point, reduce the heat and add the vinegar. Stir with a wooden spoon and the curds will separate from the whey water. Drain using a mesh cloth or sieve saving the whey water. Use the curds and whey water to make a variety of different dishes.

Whey is called the “healing water” in India for its strength building properties. It is high in protein and retains many vitamins and minerals. It is low in saturated fat and cholesterol. It is a rich source of Thiamine, Vitamin B 12, Magnesium, Potassium, Zinc, Selenium, Riboflavin, Calcium and Phosphorous.

Whey water can be used in several different ways,

Whey water can be used to knead dough.
You can use it to cook oats and later add milk of choice.
It can be added to curries and gravies.
It makes delicious smoothies
It can be used as a soup base.
It can be incorporated in to baking.
Use it to make rice and pasta.

whey water after extracting paneer

What is Paneer Bhurji?

Paneer Bhurji is a staple dish in my house. My kids absolutely love it with some fresh homemade Naan or Lachha Parantha. It literally means a scramble or hash made with crumbled paneer. It is delicious served with whole wheat roti, Lachha Parantha (pan seared layered roti) or Naan.

Paneer Bhurji

Ingredients used; vegetable oil, cumin seeds, onions, ginger and garlic paste, turmeric, coriander powder, turmeric, salt, fresh tomatoes, coriander leaves, English peas and fresh crumbled paneer.

Bourbon-Caramel-Cayenne Truffles

2016-10-17T11:14:00.000-05:00

I am not a big fan of using Cane Syrup but to make certain types of Chocolate Fudge and Truffles you need to use some sugar syrup to avoid crystallization. I usually make them plain but today I have added Cayenne Pepper and Red Chili flakes to the mix and the result is outstanding with a bite to it. To make them plain just omit the peppers.

Bourbon-Caramel-Red Chili Truffles

RECIPE: Bourbon-Caramel Cayenne Truffles

Ingredients

3 TBSP Brown Sugar
2 TBSP Evaporated Milk, whole milk
1 TBSP Cane Syrup
pinch of salt
1 TBSP Bourbon
1/2 tsp Vanilla Extract
3 1/2 Oz Bittersweet Chocolate chips
1 3/4 Oz Milk Chocolate, finely chopped
1/4 tsp Cayenne Pepper
1/4 tsp Red Pepper Flakes
2 TBSP unsweetened Cocoa

Method

Combine 3 TBSP brown sugar, 2 TBSP milk, 1 TBSP cane syrup and a pinch of salt in a sauce pan over medium high heat. Bring to a boil, heat till the sugar dissolves. Remove from heat.
Add in 1 TBSP bourbon, 1/2 tsp vanilla extract, both the chocolates, 1/4 tsp cayenne pepper and 1/4 tsp red chili flakes. Let stand for a minute and stir to combine till smooth.
Pour into a shallow dish, cover and chill for 4 hours.
Heat a metal TBSP in hot water, pat dry with a paper towel and scoop out the chocolate mixture. Dip in cocoa and using both hands roll into balls. Cover and refrigerate until ready to serve.

Ingredients

Combine 3 TBSP brown sugar, 2 TBSP milk, 1 TBSP cane syrup and a pinch of salt in a sauce pan over medium high heat. Bring to a boil, heat till the sugar dissolves. Remove from heat

Add in 1 TBSP bourbon, 1/2 tsp vanilla extract, both the chocolates, 1/4 tsp cayenne pepper and 1/4 tsp red chili flakes. Let stand for a minute and stir to combine till smooth

Scoop it out into a shallow dish and chill for 4 hours

Scoop out the chilled mixture with a spoon and cover them with cocoa powder and roll.

Hope you enjoy them with your family and friends.

Phirni (Indian Rice Pudding)

2016-09-16T10:51:00.000-05:00

Its my Fathers Birthday today so wishing him a very happy and healthy long life. He is not much of a cake person and as far back as my memory goes he would request my mom to make the traditional Indian Kheer to celebrate his day. Kheer is another version of Rice Pudding just like Phirni. And so here I am celebrating the young man from 10,000 miles away with his favorite birthday dessert.

Most of us who know Indian cuisine have heard about Kheer. This is an Indian dessert pudding that is made using milk and rice. It is a very popular dessert and is available in most Indian restaurants. It is an important part of a lot of Indian festivals and occasions. Phirni is a version of this pudding, but it is made with coarsely ground rice.

RECIPE: Phirni (Indian Rice Pudding)

Ingredients

1 Cup rice
8 Cups whole milk or 2%milk
1/2 Cup milk, to coarsely blend rice
1 Cup sugar

1 TBSP rose water (optional)
1 tsp cardamom powder
1/2 tsp saffron threads
1/4 Cup golden raisins

Garnish:
slivered almonds
slivered pistachios
rose petals

Method

Soak a cup of rice in plenty of water for a few hours.
Drain all the water and coarsely blend rice with 1/2 cup milk in a blender.
Heat 8 Cups of milk in a large, heavy bottomed pan and bring to a boil. Add cardamom powder, saffron threads and rose water.
Once it boils reduce heat to medium and pour in the rice/milk blend mix slowly in a single stream while continuously stirring it. This is a very important step so as to get a smooth creamy consistency and to avoid getting a lumpy pudding.
Keep stirring the mixture till it starts to thicken. Add the golden raisins and keep stirring till it is thick enough to coat your spoon or ladle.
Add sugar and mix it well.
Turn off the heat and let it cool for a few minutes. pour into a serving bowl and let it come down to room temperature. Garnish with slivered almonds, pistachios and rose petals. Chill in the refrigerator till its time to serve.

Hope you enjoy making it!

Starbucks Banana Walnut Bread

2016-09-14T11:10:00.000-05:00

While driving the kids off to school this morning, heard on the radio that in anticipation of Fall, toilet paper makers are coming up with a pumpkin spice fragrance. First thing that crossed my mind was, YES!!! That’s what I was missing, pumpkin spice to wipe my tush. Don’t get me wrong I love me some Starbucks Pumpkin Spice Latte and my kids hide the pumpkin pie in our house so that can have a sliver before it’s all gone but toilet paper, now that did not quite sit well (no pun intended). This is a food blog so what the heck am I rambling on about, follow along and read the rest.

It’s still very hot in Austin and I am not quite ready to dive in head first into the Pumpkin spice delights so while we wait for the cooler Fall temperatures to kick in let’s get on with the next best thing and that is the warm and delicious Starbucks Banana Walnut Bread. This make for a great after school snack with milk especially when you have a lot of after school activities.

RECIPE: Starbucks Banana Walnut Bread
Adapted from Restaurant Recipes

Ingredients

1 ¾ Cup bread flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2-3 mashed overripe bananas

2/3 Cup sugar

1/3 Cup margarine or butter

2 Tbsp milk

2 eggs

1 Cup walnuts, chopped

Method

preheat the oven to 350 degrees F.
In a medium bowl combine all the dry ingredients, flour, baking powder, baking soda and salt. Stir to combine.
In another medium size bowl, cream the margarine and sugar until light and fluffy.
Add the mashed bananas and mix in eggs and milk.
Add half of the dry ingredients to the wet ingredients and fold until just mixed it. do not over mix.
Add the remaining flour and mix it in the same way. Add 1/2 cup chopped walnuts.
pour the batter into a greased loaf pan. top the batter with remaining 1/2 cup walnuts. Bake for 55-60 minutes until toothpick inserted comes out clean.
Cool, slice and dig in.

Palak Moong Dal (Yellow Dal with Spinach)

2016-08-11T12:18:00.000-05:00

Palak Moong Dal

Who would have thought this modest and simple Palak (Spinach) Yellow Dal would become quite a crowd pleaser and most sought after recipe of mine? Never have I gotten so many inquiries, requests, texts and phone calls over a recipe. The reason it took so long to get this post up was that there is really no recipe. If someone asked me off the bat how much water did you put in it, I would have no clue since I have always made it by estimation. A pinch of this and a pinch of that, just the size of that pinch varies with each herb and spice. This time I had to actually weigh and measure each step so I could write down the exact numbers for you. You are very welcome!

Dal (Dhal, Daal) is one of the most dishes in Indian cuisine. The term refers to lentils and similar legumes. It is a thick, spicy stew made from these several ingredients. There are endless variations to dal preparations; learning how to cook a basic version is a great way to get started in learning Indian cooking.

Another word to remember with Indian cooking is Tarka. Tarka is technique where spices and onions etc are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma. Tarka might be done in different ways: Its either done at the beginning of a recipe, and then the other ingredients are added to it or you make your basic dish and drizzle the Tarka on top for intense flavor.

This particular Yellow dal of mine is a great accompaniment to other spice laden meat dishes and vegetables. It is light and really compliments the rest of the Indian fare without competing with the rest of the flavors. The combination of lentils used in this are the Salmon colored Masoor Dal (it is basically the peeled and spilt version of the common lentils found in US) and the Yellow hued Moong Dal. You can easily find these at Whole Foods and Indian grocery stores. For Austin Peeps, you can swing by anytime.

Don’t let the recipe or the steps intimidate you. I have given you extra details and in-depth steps so you can’t go wrong with it. Looks complex but it’s really quite easy to follow.

The reasons for Dal's popularity are both related to flavor and diet. Lentils and other legumes are plentiful throughout India, Pakistan, and nearby areas, making them easy to find and often inexpensive. Lentils and legumes are also extremely high in protein, making them part of a balanced diet for the many Indians who follow a vegetarian lifestyle. So let’s get to it.

RECIPE: Palak Moong Dal (Yellow Dal with Spinach)

Ingredients

1/3 Cup Masoor Dal (salmon colored)
2/3 Cup Moong Dal (yellow colored)
1 tsp Salt (add more or less acc. to taste)
½ tsp Turmeric powder
~1/4 Cup finely chopped Spinach (I used frozen)
1” piece Ginger, grated fresh

TARKA:

2 TBSP Ghee (clarified butter, Trader Joes and Whole Foods carries it)½ Cup Red Onion, finely chopped
1 tsp Cumin seeds
2 small Tomatoes, finely chopped
2 TBSP Fresh Cilantro, chopped
1 Tsp Garam Masala

Method

1. Combine both the lentils and wash them thoroughly. Drain the water a few times.

2. Take a deep stockpot and add the washed lentils and 6 cups of water (you can add some more towards the end if needed. I like the end product that is not too thick and gooey.)

3. Add the salt and turmeric and set it on high heat. Bring to a boil and reduce heat to low.

4. This step is the most important and crucial step between a fabulous Dal or not. SKIM THE SCUM (now say that a few times in quick succession :)) You will see a whole lot of foamy, frothy stuff called the scum. Scoop it out and discard it.

5. Cover the pot partially and let it simmer on low heat for 15 minutes. Check to see if the lentils are soft. They should be soft enough to dissolve in the liquid. Stir thoroughly and simmer for another 15 minutes.

6. Remove it from heat and using a hand blender, liquefy and blend the dal till its watery and smooth. No grains should be visible.

7. Add frozen spinach and grate fresh ginger to it. Let it sit on low heat again and simmer while you make the Tarka.

8. TARKA: In a small pan heat the 2 TBSP Ghee on high heat. Once it is super hot add the onions to it and let them sizzle and brown. Half way done, add the cumin seeds.

9. Once the onions are crispy and browned add the chopped tomatoes, cilantro and garam masala. Reduce heat to medium and cook till the tomatoes and cilantro get incorporated into the onion mix. Set adise.

10. When it’s time to serve heat the dal and add a little water if it is too thick. It should be soupy consistency not stew. Pour it into your serving dish and spoon in the Tarka on top. Add some fresh cilantro on top. Serve with Rice, Naan and other Indian dishes.

Masoor Dal

Moong Dal

Scum forming on top

grating ginger into it

cumin seeds

Spicy Chicken Wings

2016-05-18T12:10:00.002-05:00

This has been a much sought after recipe buy a whole lot of Austin peeps. I served this over a Christmas get together and it got some of the rave-est reviews of all times. My sincerest apologies in uploading this post after so long. I totally forgot about it until a very recent and not so subtle reminder. The prep and making of these wings is super easy but filming and editing took me more time so lets get to it.

RECIPE: Spicy Chicken Wings

Ingredients

2 Lbs Chicken wings

Marinade,

1/4 C Crunchy peanut butter

1 tsp Soy sauce

1 tsp Brown sugar

Tabasco to taste (according to how spicy you want them)

1 tsp Lemon juice

1 Tbsp White vinegar

2 tsp Vegetable oil

2 tsp water

salt and pepper to taste

Method

In a big bowl stir in all the marinade ingredients and blend well. Throw in the wings and let marinate overnight. Pre-heat the over to 375 degrees and bake wings uncovered on middle rack for 60-75 minutes.

That's pretty much it.

Hope you enjoy making this with your loved ones. School will be out soon and this will be a perfect summer snack by the pool.

Slow Cooker Chicken Curry

2016-04-25T10:20:00.004-05:00

Why is Monday so far from Friday and Friday so close to Monday?

Anyone else feels like I do today? It was one of those mornings where getting out of bed was super hard. All I wanted to do was pull the covers over my head and go back to sleep.

That brings me to today's post about keeping it simple in the kitchen. If you love Indian Curries but find it too time consuming because of the work it involves, fear not you will love this recipe. Let your slow cooker do all the work while you enjoy the perfectly rich and moist Chicken Curry a few hours later.

RECIPE: Slow Cooker Chicken Curry
Adapted from Cooking Curries

Ingredients

1 Pack Chicken thighs (11/2-2 lbs)
Olive oil
4-5 Garlic cloves, finely chopped
1" piece Ginger, crushed
1/2 Large red onion, chopped
3 Roma Tomatoes, chopped
1 tsp Red chilli powder
1/2 tsp Turmeric
1/2 tsp cumin seeds
1 tsp coriander powder
2 tsp garam masala
salt to taste
1 can Coconut milk
Cilantro to garnish

Method

Turn on the Slow Cooker to High and add all the ingredients except the coconut milk and Cilantro. Mix it all up and let it cook for 2 hours.
Stir in Coconut milk and cook for another hour.
Before serving let it warm a little on the warm setting and garnish with cilantro.

This is by far the easiest hands-off Chicken Curry recipe. Hope you enjoy making it. A friend called and asked me if she could use Greek Yogurt instead of Coconut Milk and it brought me to the idea of calculating out how it would affect the calories in the recipe so here is a breakdown. This recipe will make 8 servings.

With Greek Yogurt	With Coconut Milk

Coconut Tapioca Pudding

2016-04-12T13:31:00.000-05:00

Tapioca is starch extracted from Cassava root, native to Brazil but popular all over the world. It can be found in the form of Pearls (like in the popular Asian bubble teas) or in powder form to add thickness to gravies and soups. For more details on Tapioca and its types, read the Article "What is Tapioca, Anyway?" from Food52. They have covered it in detail and I could not do justice to it even if I tired.

A very popular dessert in India, Kheer is made with milk, sugar, rice, nuts and raisins and some spices. Sometimes rice was substituted with Tapioca Pearls for variety. I personally like the Tapioca version better because I loved the delicacy and texture that the pearls provided in the dish. It made the traditional Kheer a little more unique and contemporary and it was not as rich and heavy. The Tapioca gave it a light airy feeling.

TIP: To prevent the milk from scalding and sticking to the bottom of your pan, rub and ice cube (1 whole ice cube) before you start. Drain the water and begin cooking. The base of the pan will be clean and will save you a lot of time and energy in the end. This is tried and tested by me several times and has been a savior. The last thing I want to do is scrub the dishes after cooking (I just want to get down to eating as soon as possible ;)

RECIPE: Coconut Tapioca Pudding

Ingredients

1/2 Cup Tapioca Pearls
3 Cups Whole or 2% milk
1/2 Cup Sugar
1/2 Cup Golden Raisins
pinch of salt
7 oz Coconut Milk (1/2 a can or use fresh)
1 tsp Chia Seeds
1/2 Tsp Ground Cardamom

Garnish,
2 TBSP Sliced Almonds
Chopped Mango
Rind of a lime

Method

Rinse the Tapioca Pearls with fresh water a few times and let them drain in a fine mesh sieve or colander.
Bring the milk to boil in a heavy based pan. Once it reaches the boiling point reduce heat and add sugar and stir until dissolved.
Stir in the Tapioca Pearls, raisins, salt, coconut milk and chia seeds. Let it simmer for 10-15 minutes till the pearls soften and become transparent.
Remove from heat and stir in the cardamom powder.
Pour the mixture into individual serving bowls and garnish with almonds, rind of the lime and fresh mango.Serve it warm or cold.

Hope you enjoy making this dessert.

TURMERIC: A HEALING PERSPECTIVE

2016-03-30T10:52:00.000-05:00

I don’t know if I should call this coincidence or something else. I am on my laptop working on this post (it’s been in the works for a couple weeks now) and my phone beeps. It’s a text from a dear friend and neighbor asking if I have any turmeric and if she can borrow a teaspoon of it. So of course I call her to find out what she needs it for (maybe I inspired her to cook some Indian Food :)).

She has been in a lot of pain from tendinitis in her thumb and wrist and she has been looking for some natural remedies. After some research she came upon an article that said to use it topically on the affected area. I went over to her house to deliver the magic potion and you can read the rest below to find out the healing powers Turmeric.

I will link to the Ingredients so you can find them easily.

Fresh, raw Turmeric Root

Raw Turmeric Root and Turmeric Powder

The term that comes to mind when I think about Raw Turmeric is “Superfood” but in the recent years the term has been tainted and overused by advertisers and marketers alike. Every few months you see a new superfood spotlighted in the grocery stores but Raw Turmeric has been used in Indian Culture and Cuisine for centuries. It’s one of the major ingredients in Indian cuisine and Ayurveda. According to Indian belief and research, Turmeric and its primary compound Curcumin have profound healing benefits for the entire body. So, whenever someone got badly hurt or was recovering from surgery Milk with Turmeric (latte style) was the first thing they got to drink since it helped heal faster.

Benefits of Turmeric

It’s a Natural Anti-inflammatory and pain reliever for muscle and joint aches. It helps reduce inflammation and help heal the affected area.
It is extremely beneficial for Diabetics since it naturally reduces blood glucose levels and reverses Insulin resistance.
Turmeric is Anti-bacterial and rich in antioxidants, improves overall skin health. Since it is Anti-inflammatory in nature it reduces skin irritation and redness helping with eczema and other skin ailments.
It can safely be ingested or applied topically to the affected area to provide relief. Unlike western medicines, you won’t see any benefits instantly. Continuous use over a few weeks is what it takes to start seeing any real long term results. Like any traditional Ayurveda treatments, topical application is best if turmeric powder is mixed in with Ghee (clarified butter). Ghee is used as a carrier because of its supreme penetrating qualities thus able to carry the turmeric and its healing properties deep into the tissues.

Cons

The only negative I could come up with was that it stains easily. Chopping raw turmeric will stain your hands a deep golden yellow but fear not, washing your hands with dish washing soap will take most of the stain out. If you manage get it on your clothes, apply the dish soap liquid to the stain and put it in direct sunlight for 30 minutes and it will magically disappear.

RECIPE: Turmeric Milk

½ tsp Ghee (clarified butter)

½ Cup Regular low fat Milk or dairy free version like Soy, Almond or Coconut milk

½ Cup water

1 pinch Cinnamon

1 tsp Turmeric

1 tsp Honey (to taste, preferably local and raw)

Method

Heat the Ghee in a saucepan on medium heat. Remove from heat and add the turmeric, stir it for a few seconds and make sure it does not burn.
Will only take a couple seconds.Add everything else and bring to a boil.
Pour it into a cup and drink it hot.

RECIPE: Pickled Raw Turmeric Root

This is another great way to ingest Fresh Turmeric. Turmeric root looks a lot like Ginger root. Peel the turmeric root with a peeler, cut it into slices and then julienne it. Put it into a glass bowl that has a lid. Squeeze the juice of a lemon in it and add some salt and cayenne pepper powder and toss it all up. Use it in salads or eat it as a side with your meal. It is delicious and easy to find. Most stores like Whole Foods, Trader Joes and Asian supermarkets carry fresh Turmeric in the produce section. To purchase online click on the link, Fresh Raw Organic Turmeric Root.

Hope this was informational and helpful.

No-Bake Chocolate and Pretzel Egg Nests

2016-03-25T13:51:00.000-05:00

Saw this super fun idea for Easter brunch and these would make a perfect centerpiece for my table. They are not only adorable to look at but taste delicious too.

RECIPE: No-Bake Chocolate and Pretzel Egg Nests
Adapted from Nikki's website (Chefintraining.com)

Ingredients
1 bag Guittard milk chocolate chips
1 bag Guittard butterscotch chips
1 bag Alphabet pretzels (12 oz)
peeps or small chocolate eggs to put in the nests

Method

In a microwave safe bowl melt together chocolate chips and butterscotch chips in 30 second increments and stir each time. Will take you 3-4, 30 second periods to fully melt the chocolate.
Stir in a couple handfuls of pretzels and coat them with the melted chocolate. Add as needed.
Drop spoonfuls into a greased medium size muffin tin and mold into nest shapes.
set it in the refrigerator for about an hour.
Pull it out of the fridge and let it come to room temperature, will unmold a lot easier.
Decorate with small eggs or peeps.

Hope you enjoy making them with your kiddos this Easter.

Pumpkin Bread (Starbucks style)

2016-03-21T09:35:00.000-05:00

The cooler temperatures in Austin brought out the cravings for this classic Pumpkin bread. This was so moist and good that it is pretty much an any season favorite now. making is twice in one week is testament to how good it is.

RECIPE: Pumpkin Bread (Starbucks Style)
Adapted from coptkat.com

Ingredients

Dry,
1 1/2 Cups Flour
1 Cup Sugar
3/4 tsp salt
1 tsp Baking soda
1/2 tsp Nutmeg
1/4 tsp Cardamom powder
1/4 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Clove powder

Wet,
2 Eggs
1 Cup Pumpkin puree
1/2 Cup Vegetable oil
1/2 tsp Vanilla
2 Tbsp Molasses (optional)

Pumpkin seeds to garnish

Method

Preheat the oven to 350 degrees
Combine all the dry ingredients and mix them well
Beat the eggs and the wet ingredients together. Molasses gives the bread a darker hue and I personally love the flavor it adds but its totally optional.
Mix the wet and dry ingredients and mix them just enough to get rid of the lumps. Do not over mix.
Pour the mix into the loaf pan that has been sprayed with some cooking spray.
Sprinkle with pumpkin seeds.
Bake the bread for 60 minutes or till the toothpick inserted comes out clean.
Ten the pan with foil at the 30 minute mark to avoid the top getting too dark or burnt.
Cool and unmould the bread onto the cooling rack.

Hope you enjoy making it and please leave me some feedback on how it turned out for you.

A Slice of Spring: Fruity Cheesecake Pie

2016-03-18T10:14:00.000-05:00

If Cheesecake ever decided to marry a Fruit Tart, their offspring would be this deliciously creamy and Fruity Cheesecake Pie (a tad late for Pi day but better late than never). What better way to celebrate Spring with the true bounty of fresh berries and kiwi in every mouthful. With Easter around the corner, this Pie would be a perfect addition to any Brunch table.

RECIPE: Fruity Cheesecake Pie

Ingredients

Pie Base,
1 1/4 Cup Nilla Wafers, crushed (about 45-50 wafers)
1/2 stick Butter, salted

Cheesecake Filling,
8 oz Cream Cheese, softened
1/4 Cup Sugar
1 Cup Whipped Cream (I used Cool Whip)

Fruit Topping,
Strawberries, sliced
Kiwi, sliced
Blueberries
Blackberries
Raspberries

Glaze,
1 Cup ice cubes
3/4 Cup Boiling water
1 pkg Lemon Gelatin, Jello

Method

Mic the melted butter and Nilla Wafer crumbs in a small bowl. Press into the bottom of a tart pan. NOTE: Take your time with this step and make sure it is very firmly packed and pressed on the bottom or it will crumble and fall apart later during slicing and serving. Place it in the fridge while you work on the filling.
Beat the cream cheese with the sugar. Once it is fluffy and incorporated well. Add the whipped cream and very gently fold it in. You do not want to loose the light, fluffy texture.
Spoon the mixture into the crust and level it with a spoon. Arrange the berries and kiwi on top. Place it in the fridge again while you make the glaze.
In a small saucepan mic the gelatin with boiling water till it is fully dissolved. add the ice cubes till they fully melt and the mixture thickens a little. Spoon the glaze on top of the fruits and place it in the Fridge for a couple hours to set.

I have never seen a dessert disappear at this rate in my house. That should be reason enough to give it a try. Hope you have a great weekend!

Graham Cracker and Blueberry Pancakes

2016-03-14T09:58:00.003-05:00

I might have just a little bit of a crush on Graham Crackers. They are perfect just by themselves but when you pair them with some chocolate and freshly roasted marshmallows, they are a dream. On a recent visit to the Hyatt Hill Country Resort in San Antonio, they offered free S'mores each evening and I am sure they have reevaluated that decision since last week.

Its Spring break for us this week and I am so glad not to be waking up at the crack of dawn and having some leisure time in the morning to make a more elaborate breakfast for the family. Breakfast is my favorite meal of the day and today we made some pancakes with a twist.

RECIPE: Graham Cracker and Blueberry Pancakes
Adapted from CDKitchen.

Ingredients

Dry,
1 1/2 Cup Graham Cracker crumbs
1/2 Cup All purpose flour
1 tsp baking powder

Wet,
1 Egg
1 Cup 2% Milk
2 Tbsp Honey
1 Cup Blueberries

Method

Mix the dry ingredients in a bowl
In a separate bowl whisk the wet ingredients.
Add the dry mix to the wet and stir just until its all moistened.
Add the Blueberries.
Heat a non stick pan on medium heat and spray with cooking spray, Ladle 1/4 cup batter and cook till its a little browned on the bottom and the bubbles form on top. Flip over and cook the other side.
Serve with whipped cream, maple syrup and a side salad of additional berries.

Hope you try making this with your kids during spring break.

Amritsari Fish Fry

2016-03-11T09:18:00.003-06:00

Austin weather has been amazing and feels much like the monsoon season in north India. The non-stop rains and cooler temperatures bring out the inherent need for fried food and steaming Chai. Traditionally, pretty much every household and road side food stall would fry up some sizzling hot and spicy batter fried vegetable pakoras with a steaming cup of ginger laced tea while it was pouring outside. And feeling much the same way I have to whip up something batter fried, something sizzling, something spicy, something crunchy with my cup of tea ;)

Amritsar is the city that is home to The Golden Temple in the state of Punjab, India. This dish originated in Amritsar as the name suggests. Now you know what to order when you check off Golden Temple from your bucket list. I have been there a couple of times and its worth the trip and experience. The city has to offer the best North Indian food that you will ever taste.

NOTE: I prefer Catfish or Tilapia for frying but have used Cod for this recipe because it was fresh and wild and Costco was out of Tilapia . Wasn't too happy with Cod because it wasn't the best for frying so if you can use Tilapia that would be the best choice. Also, traditionally the Dish has an orange hue because of the food coloring added to it. I do not add it to mine.

RECIPE: Amritsari Fish Fry

Ingredients

2 Lbs Fish Fillets, cut into pieces
1 Lemon
Salt to taste
2-3 TBSP Besan (chickpea flour)
1 tsp Ginger Garlic paste
Red Chilli powder to taste
2 tsp Cumin powder
1 tsp Ajwain powder (Carom Seeds, powdered)
1 TBSP Dry Fenugreek leaves, crushed
1 tsp Garam Masala
2 tsp Amchoor Powder (dry raw mango, powdered, adds a sour tang)
1 TBSP Corn Starch
1/4 Cup Greek Yogurt
1 Egg
Vegetable oil for Frying

Garnish:
Chat Masala (optional, not everyone likes the pink salt taste)
Cilantro leaves
Onion Rings
lemon wedges

Method

Wash, clean, pat dry to prep the fish fillets and cut into pieces.
Marinate it in the lemon juice and 1 tsp salt.
Heat a small skillet and roast the chick peaflour, red chilli powder, cumin powder, garam masala on medium to low heat. You just need to roast them a little but it can burn easily hence the lower heat. Roast for 3-4 minutes by stirring continuously until you get a nice aroma from the chickpea and spice mix. Let it cool for a few minutes.
In a mixing bowl mix together the yogurt, ginger and garlic paste, cornstarch, egg, ajwain (carom) powder, Amchoor (mango) powder, crushed dry fenugreek and the roast mix to make a thick batter. If needed add a little water but it should be fairly thick so it can coat the fish pieces.
Coat the fish pieces in the batter and let marinate for 30 minutes.

NOTE: Most common mistake people make is to let it sit too long thinking the more it marinates the better the flavor and that might be true for most meats but not Fish. The lemon, salt and spices will cook the fish if it is left sitting too long and it will fall apart during frying. So make sure you do not let it sit too long 15-30 minutes is the window to get it to the frying stage.

6. Heat the oil in your frying pan and fry the fish in batches till golden brown. Let it drain on some paper towels.
7. Serve the steaming hot Fish on a large platter garnished with onion rings, cilantro, lemon wedges sprinkled with chat masala.

Ajwain (Carom) Seeds

Serve it hot with some Dal, Salad and piping hot Naan or Tandoori Roti. Hope you enjoy making it.

Quick Shrimp Curry

2016-03-09T10:31:00.001-06:00

Really enjoying the rainy weather in Austin today. From my living room window it feels like I am sitting in a hilly vacation resort in India which brings me to my favorite topic, Food!!!

I could eat some piping hot Malabar Shrimp Curry with steamed rice right about now and that is exactly what I am making today. This is a much easier and quicker version of the actual Malabar Shrimp curry but tastes quite similar and is my go to version when I am pressed for time or just feeling lazy ;)

RECIPE: Quick Shrimp Curry

Ingredients

1 TBSP Sunflower oil

1 Onion finely chopped
2 Tbsp Ginger, grated
6 Cloves Garlic, grated
1-2 cups English peas (use as much as needed, I like them a lot)
2 tomatoes, chopped

1 tsp Turmeric powder
1/2 tsp Chilli powder or flakes
salt to taste

1 1/2 lb Shrimp, uncooked
1 can Coconut milk
1 lemon, sliced
1 cup Cilantro, chopped.

Method

Heat the Sunflower oil and saute the onions till they are a little caramelized and starting to brown.
Add the ginger and garlic and saute for a minute or two till you can smell the aromas.
lower the heat and add the dry spices, turmeric, chilli powder or flakes and let them cook for a minute.
Add the tomatoes and salt and cook till the tomatoes soften a bit. Once soft, time to add the peas and cook them for about 5 minutes while stirring the mixture often. Fresh english peas take time to cook and soften unlike the frozen sweet peas that are much sweeter and pre-cooked.
Now add the Shrimp and they will turn pink in a couple of minutes.
Pour in the coconut milk and let simmer for 8-10 minutes. Stir in chopped cilantro, saving some for garnishing. Serve the lemon slices in a separate bowl and use as needed.

Enjoy and let me know how it turned out for you. Thanks and talk to you later.

Mapo Tofu (Asian Cuisine)

2016-02-29T11:22:00.001-06:00

This recipe can be made vegetarian as well. Omit the chicken and add extra tofu and vegetables to your liking.

RECIPE: Mapo Tofu

Ingredients
1 pack ground chicken (I used turkey in this instance)
1/2 TBSP minced ginger
1 TBSP minced garlic
red pepper flakes to tatse
1 pack Tofu cut in 1"cubes
4-5 Button mushrooms, sliced
1 TBSP Sunflower oil (anything you have on hand will do)

For the Sauce:
2 TBSP Garlic Bean Sauce
3 TBSP Soy Sauce
3 TBSP Mirin
2 TBSP Sugar
6 TBSP Water
1/2 TBSP Sesame Oil
Salt and pepper to taste

Corn Starch:Water, 1 TBSP:1 TBSP
Green Onions, cut on bias

Method

1. Heat 1 TBSP oil. Saute ginger and garlic. Add some red pepper flakes to it.
2. Next up, add the minced meat and cook till it is opaque and a little browned.
3. Add the sliced mushrooms and cook a little.
4. While it is cooking, prepare the sauce. Add to the chicken and mix it up.
5. Add the corn starch, water mix and stir till it thicken a little.
6. Lastly, add the tofu and carefully toss it all. Garnish with green onions.

It could not be any simpler to whip it all up and serve with some steamed rice.

Mango Chutney

2016-02-22T11:36:00.000-06:00

There would hardly be anyone who has never tried some variation of this most versatile condiment. Well, I ran out of mine (mom's handmade real stuff) that had traveled some 10,000 miles to get to me. Since making that journey was impossible I had to try and replicate the best I could. Real test will be when the kids come home and tell me if it compares to what their grandmother makes.

The versatility of Mango Chutney knows no bounds. I have served it with Cheese and crackers, as an accompaniment with an Indian meal, as a topping with roast pork, in a panini, on a ham sandwich and on a bruschetta with brie. I am sure I am missing a few other innovative ways it can be served.

RECIPE: Mango Chutney

Ingredients

2 Medium, Raw Mangoes, peeled and cubed
1 Lemon, juiced

4 TBSP White-wine vinegar
1 tsp crushed red pepper flakes (or to taste)
2 tsp roasted Cumin seeds
1/4 tsp Onion seeds (also called nigella)
6 Cloves
8-10 Peppercorns
1 1/2 tsp Salt
1 Cup Dark Brown sugar

1-2 inch piece Ginger, sliced
2 garlic cloves, crushed
2 tsp lemon zest

Method

1. Place tha Mango cubes on a glass bowl and pour the lemon juice over it. Toss and set aside.

2. In a sauce pan, add 4 TBSP of white wine vinegar and the next 7 ingredients. Turn heat to high, once it is boiling turn the heat to low and simmer for 15 minutes. It should gwt fairly bubbly and thick.

3. Now add the Mango pieces, ginger, garlic and lemon zest to it. Toss it all and again let it cook for 15-20 minutes. The mangoes will turn a little translucent and pulpy.

4. Let it cool completely and transfer to a storage glass jar. Ready to use as needed. I would store it in the refrigerator.

Hope you enjoy making it and leave me comments on how it turned out for you.

Thanks and Happy Monday!

Green Tea Pound Cake

2016-02-19T11:27:00.002-06:00

Think outside the tea bag for a minute. I love the flavor of tea in cakes and desserts. I have to make my Earl Grey Tea Cake and Chamomile Almond Torte for ya'll soon (like you would let me forget).

One of my all time favorite desserts is the green tea ice cream and I never pass an opportunity to devour some. So, got me to the brilliant idea of baking a green tea cake. Lets see if it turns as good as I think it will.

Ideally, one would use Matcha or Sencha powders in the batter but since I don't have any I will be splitting open my tea bags and using it in my cake. You can blitz it in a coffee grinder to make a fine powder but I am keeping the leaves as it for a mild texture in my cake.

RECIPE: Green Tea Pound Cake

Ingredients

1 Cup All-purpose flour
½ tsp Baking soda
½ tsp Sea salt
2 tsp Matcha/Sencha tea bags split open
1/4 cup plus 2 Tbsp Sugar
1/4 Cup Sunflower oil
1/4 Cup Apple sauce
2 large Eggs
1/4 Cup Greek yogurt
1 tsp Vanilla flavor

Method

1. Preheat oven to 350°F and grease grease a loaf pan with cooking spray.

2. In a large bowl, beat together sugar, oil, apple sauce, eggs, yogurt and vanilla until smooth.

3. Sift together the all-purpose flour, baking soda, salt and green tea leaves into the larger bowl, mixing as you go in make sure it is all incorporated and the mixture is smooth.

4. Pour batter into the prepared loaf pan.

5. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool on wire rack for 20 minutes before turning out of the pan.

7. Before serving dust with powdered sugar and serve with sliced, fresh strawberries or with fresh blueberries and a dollop of Mascarpone and of course a pot of freshly brewed green tea.

Makes about 10 servings with roughly 172 calories per slice. Its a dessert after all. Hope you enjoy making it and leave me a comment with your favorite baking with tea recipe.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 172
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 1 g	5 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 37 mg	12 %
Sodium 17 mg	1 %
Potassium 37 mg	1 %
Total Carbohydrate 26 g	9 %
Dietary Fiber 0 g	2 %
Sugars 16 g
Protein 3 g	6 %
Vitamin A	1 %
Vitamin C	2 %
Calcium	1 %
Iron	4 %