Eatomaniac :)

Cranberry Pickle

2020-12-21T00:46:00.004-05:00

Hello Again!

It has been a good long while since I have connected with you all. Hello!

In recent times, much of my time has been dedicated to playing mama and working some along the way. I have missed writing here, especially since I have so much to share. I think a lot about cooking deliciously balanced meals to support healthy growth of my beloved tiny humans. My mother, meanwhile, has thought a lot about cooking deliciously balanced and nourishing meals for me, as I was growing these tiny humans inside, and then outside, of me. We have so many recipes to share for postpartum mamas and kids. And we will get to it.... soon. But today.....

I want to share a holiday special - Cranberry Pickle. This sweet and sour and spicy goodness is just too good not to share. Cranberry has the perfect flavor profile for an Indian-style pickle. I have dreamt of this pickle for years now. I have diligently bought a pack of cranberries each year around thanksgiving and then... life happened. This year, however, was different because you know....2020! My mother, my culinary guru, perfected this recipe for me. I have since made several batches to send to friends and family near and far. Everyone has commented on the flavor explosion that follows once you put some of this pickle in your mouth. For those of you gor keri and chunda fans (both sweet and spicy raw mango pickles), this comes pretty close.

Without further ado, here goes.... Cranberry Pickle :)

Ingredients:

cranberries - 2 lbs

sugar - 1 lb

jaggery - 1 lb coarsely chopped

achaar masala (an Indian spice-blend for pickles) - 1 cup

salt to taste

Procedure:

1. Wash and sort 2 lbs of cranberries. I set aside the ones that are too soft or bruised (these can be used for other dishes if the are not spoiled).

2. Once washed, drain and dry the cranberries.

3. Marinate the clean and sorted cranberries in 1 lb of sugar, 1 lb of coarsely chopped jaggery and about 2 teaspoons of salt. Marinate overnight or for 8-12 hours. If jaggery is unavailable, you may substitute with dark brown sugar. At the end of 8-12 hours, the cranberries will have started to soften a bit. Also, this may seem like a lot of sugars (it did to me at first) but cranberries are uber tart and the sweet helps cut the tart.

4. Cook the marinated cranberries on medium flame, stirring frequently. Once the sugar and jaggery have melted, pop the cranberries using the mixing ladle. Many may have popped while cooking already. Turn off the flame. Be sure not to overcook the marinated cranberries as the sugar and jaggery may start to harden like in candy. The step takes about 5 minutes, give or take.

5. Let the cooked cranberries cool for 30 minutes. If you are looking for a sweet and sour preparation, you can stop here. Otherwise, please proceed :)

6. Add 1 cup of achaar masala and mix in thoroughly (Use less or more to suit your spice preference). Achaar masala is a spice-blend for Indian pickles. I have had good luck with many brands. Here is one I used for the most recent batch to give you an idea of what it looks like.

7. Taste and adjust salt/spice levels as needed.

8. Cool completely and bottle.

9. Enjoy :)

Flavor-filled Cranberry Pickle is ready to be savored :)

In my household, we have enjoyed this with most everything - a dip for rotis, parathas, adai, as a spread on toast, or just a side that offers a flavor boost to any meal. Others have loved it with crackers and cheese. This pickle has been enjoyed by kids and adults alike. I hope you do too.

To reconnecting :)

Orange Avocado Dark Chocolate Truffles

2015-02-15T16:21:00.001-05:00

Hope you had a Happy Valentine's!

February 14th is a very happy day in my life and I like to celebrate with something sweet. This year I am thrilled with my discovery. I love EVERY single ingredient in this recipe. Avocado is one of the best foods I was introduced to in the United States. Chocolate, I heart. So you can imagine my excitement when a friend of mine introduced me to the idea of avocado truffles! I knew I had to try it. And since orange and dark chocolate is my favorite combo, I knew I had to zest things up. So here goes - Orange Avocado Dark Chocolate Truffles :)

Ingredients:

avocado - 1 small to medium
orange zest - 1/2 to 1 orange (adjust to taste)
orange extract - 2-3 teaspoons (adjust to taste)
semi-sweet chocolate chunks - 1 cup
cocoa - 2 teaspoons

Procedure:

1. Puree the avocado and orange zest into a smooth paste in a food processor or blender.
2. Melt the semi-sweet chocolate using any method that works for you. Depending on how much time I have I do one of two - outcome has been pretty similar! You can heat the chocolate for about 1 and a 1/2 to 2 minutes in a microwave. Another option is to place the bowl of chocolate over boiling water and let it melt. This takes a little longer. Once the chocolate chunks have softened enough, use a spatula to mix it into a smooth and silky paste.

3. Add the avocado and orange zest puree and orange extract to the melted chocolate. Mix into a smooth mixture.
4. Cover the mixing bowl and refrigerate for 2-3 hours till the mixture firms up.
5. Wash your hands and get ready to have some messy fun with chocolate!
6. Line a pan or working area with parchment or wax paper.
7. Use a tablespoon to scoop out the chilled mixture on to the parchment or wax paper. This mixture yields about 12 to 15 truffles.
8. Roll each chunk between your palms to create a smooth surface.
9. Roll each truffle in cocoa to coat.

10. Store in the refrigerator for long shelf life. Serve chilled or at room temperature.

Yummylicious Orange Avocado Dark Chocolate Truffles are ready to be devoured :)

I am in love with these. Every bite is bursting with flavorful chocolaty goodness. Also, these are a much healthier alternative to traditional truffles with heavy cream. As someone who loves her chocolate, I didn't feel like I was compromising on flavor or fulfillment. I will be making many batches and trying more variations.

My valentine gave it a thumbs up.

To love :)

Zucchini Bread

2015-02-01T10:00:00.000-05:00

Hello World!.

Quite contrary to this blog, my life has been quite eventful over the past year and a half. Lion King and I welcomed a baby girl into our lives and it has been a magical ride since. Professional milestones have been met. And MUCH food has been cooked, fed, and eaten in our household. I am eager to start sharing culinary adventures again and hope to build up the pace quickly. My grand plan includes recipes that facilitate postnatal care and homemade baby foods, in addition to my usual kitchen explorations.

Today, I will start simple - Zucchini Bread :)

Ingredients:

unsalted butter - 1/3 cup melted
brown sugar - 3/4 cup
egg - 1
vanilla extract - 1 teaspoon
salt - 1/4 teaspoon
baking soda - 1 teaspoon
zucchini - 1 cup freshly grated (about 2 small to medium zucchinis)
whole wheat pastry flour - 1 cup
unbleached all purpose four - 1/2 cup

Optional:
ground cinnamon - 1/2 teaspoon
ground cloves - 1/4 teaspoon

Procedure:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine melted unsalted butter and brown sugar.
3. Whisk in one egg.
4. Add vanilla extract.
5. Whisk in baking soda, baking powder and salt.
6. Optional: Add ground cinnamon and cloves if you choose to.
7. Fold in freshly grated zucchini.
8. Fold in flour, 1/2 a cup at a time.
9. Pour cake batter into prepared loaf pan (coated with butter and then dusted with flour).
10. Bake for 50 to 55 minutes at 350 degrees Fahrenheit until cake tester comes out clean.
11. Let it cool in the pan for 10 minutes and then transfer to a cooling rack.
12. Once cool, slice and serve. I find that the bread is crumbly if sliced when it is hot. So I try very hard to wait patiently for at least 15 minutes.

Hearty Zucchini Bread is ready to eat :)

As always, serve fresh for maximum deliciousness. This is a slightly dense, very moist bread. It is the perfect companion for tea, coffee or a cup of milk at any time of the day really! And guess what, my 15-month old loves it. So YAY!

To writing again :)

Cream Cheese Frosting

2013-08-25T17:44:00.000-04:00

Icing :)

Cakes are delicious but the icing on top adds a special layer of deliciousness, transforming the cake. Today I will share a simple recipe for one of the best kinds of icing - Cream Cheese Frosting :)

Ingredients:

cream cheese - 1 8-ounce package at room temperature
butter - 1/4 cup at room temperature
powdered sugar - 1 cup
vanilla essence - 1 teaspoon

Procedure:

In a mixing bowl, combine softened cream cheese and butter. Stir in vanilla essence. Gradually mix in icing sugar. You can use an electric hand mixer with the whisk attachment or simply a whisk. Keep mixing till all ingredients are smoothly combined without any lumps.

Delicious Cream Cheese Frosting is ready for some cake :)

You can use it at room temperature to ice cakes and cupcakes. Should you wish to save it for later use, they keep well in the refrigerator for up to a week. Alternatively, you may freeze it for later use and thaw as required.

Also, you can have fun with this base recipe and add various flavors such as lemon (lemon juice and lemon zest), strawberry (pureed strawberries), chocolate (melted chocolate or cocoa) per your preference.

To cakes :)

Gujarati Kadhi - a Sweet and Spicy Buttermilk Stew

2013-07-28T16:34:00.001-04:00

Gujarati culinary deliciousness :)

Gujarat is one of the neighboring states of Maharashtra. Born and raised in a suburb of Bombay, Gujarati snacks were staples in our household. Ans as we grew up, we learned to appreciate the Gujarati cuisine more and more. I am particularly a fan of how they integrate the various contrasting and complementing flavors in their dishes - sweet and salty and sour and spicy all at once! A Gujarati thali (unending home-style meal) is one of my favorite Indian culinary experiences.

Today I will share a recipe for one of my favorite dishes that I recently discovered was incredibly simple to prepare; the Gujarati Kadhi - a Sweet and Spicy Buttermilk Stew :)

Ingredients:

for the kadhi:

besan/chickpea flour - 1/4 cup (if you are not a frequent user of chickpea flour like me, this can be made at home by finely grinding chana dal or split chickpeas. I simply dry-grind the slit chickpeas in my spice grinder or wet-grind it in the mixer by adding water to the split chickpeas).
buttermilk or plain yogurt - 2 cups
water - 1-2 cups
ginger-garlic paste - 1 tablespoon
hing/asafoetida - 1/4 teaspoon
gud/jaggery - 1 inch piece (can be substituted with 2 teaspoons of sugar)
salt to taste

for the tempering:

ghee/clarified butter or oil of your choice - 2 teaspoons
jeera/cumin - 1/2 teaspoon
dried red chilies - 2 broken into pieces
curry leaves - 1 sprig

Procedure:

1. Making the kadhi:

a. In a medium saucepan, mix 2 cups of buttermilk (or plain yogurt) with 1 cup of water.
b. On medium heat, stir in the chickpea flour till it dissolves completely.
c. Add the ginger-garlic paste, jaggery (or sugar), asafoetida and salt.
d. Add more water to adjust consistency to your preference. Also, adjust salt and sweetness.
e. Increase to high heat and bring to a boil while stirring often.
f. Once the kadhi comes to a boil (it will froth on top), turn off the flame and transfer to serving bowl.

2. Tempering:

a. Heat 1 teaspoon of ghee (clarified butter) or oil of your choice.
b. Add cumin seeds.
c. Once cumin seeds start dancing (spluttering), add the broken dried red chilies as well as the curry leaves.
d. Once the red chilies start to brown, add the tempering mixture to the kadhi prepared earlier. Stir in the tempering and serve.

Aromatic flavor-filled Gujarati Kadhi is ready to serve :)

It is best served fresh on hot rice or khichdi (a rice and lentil dish) with a dollop of ghee on top :) It is also a yummy side for parathas, particularly aloo parathas (potato stuffed Indian bread). You can prepare the kadhi in 10-15 minutes. I love the subtle sweet undertones that surface every so often. However, if sweet is not your thing, feel free to skip the jaggery. The kadhi keeps in the fridge for up to a week (I'd recommend 3-5 days at most) and reheats well.

This is yet another comforting recipe. I'm a fan!

To comfort :)

Blueberry Rhubarb Sour Cream Coffee Cake

2013-06-09T20:06:00.001-04:00

chai and snacks...

I've recently discovered the joy of a cup of flavor filled tea in the evenings and am ever ready to experiment with various herbal teas. I do, however, think that the right snack to complement the tea is essential for a complete and satisfying teatime experience. My pantry is stocked with a wide variety of snacks from the Indian store for this reason. Every once in a while though, I like to switch things up a bit and bake something delicious. I will share one such teatime favorite today.

Here goes - Blueberry Rhubarb Sour Cream Coffee Cake :)

Ingredients:

unsalted butter - 1/2 cup softened
brown sugar - 1/2 cup
egg - 1
sour cream - 1 cup (can be substituted by plain/vanilla yogurt, Greek yogurt, buttermilk)
vanilla extract - 1 teaspoon
salt - 1/2 teaspoon
baking powder - 1 teaspoon
baking soda - 1 teaspoon
unbleached all purpose four - 2 cups

blueberries - 1 cup fresh (washed and dried)
rhubarb - 1 cup (washed, dried and chopped)
brown sugar - 1/2 cup
ground cinnamon - 1/2 teaspoon

Procedure:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine softened unsalted butter and 1/2 cup brown sugar.
3. Whisk in one egg.
4. Add sour cream and vanilla extract. Whisk together.
5. Whisk in baking soda, baking powder and salt.
6. Stir in flour gradually.
7. Pour cake batter into prepared 9 inch Springform pan (coated with butter and then dusted with flour).
8. In another smaller mixing bowl, stir together blueberries, chopped rhubarb, 1/2 cup brown sugar and ground cinnamon.
9. Pour the cinnamon sugar and fruit mixture evenly on top of the cake batter.
10. Bake for 30 to 45 minutes at 350 degrees Fahrenheit until knife comes out clean.

All done!

Sumptuous Blueberry Rhubarb Sour Cream Coffee Cake is ready to devour :)

Serve fresh for maximum deliciousness :) It is the perfect companion for tea, coffee or a cup of milk at any time of the day really!

To Teatime :)

Adai - South-Indian Lentil Crepes

2013-05-12T22:49:00.000-04:00

breakfast...

is surely my favorite meal! I go through phases - cereal phase, oatmeal phase, PB&J craze, eggs on toast and more recently a deep love for protein-rich Adai - a South-Indian Lentil Crepe. I used to follow my moms recipe for the longest time and then a dear friend and culinary co-enthusiast shared her recipe with included whole lentils. After some permutations and combinations of both variations, I have arrived at this delicious recipe that really works for me.

So here goes (along with my first video demonstration!) - Adai - South-Indian Lentil crepes :)

Adai Ingredients:

tuar dal/yellow pigeon peas - 1/4 cup
moong dal/split green gram without the skin - 1/4 cup
akha moong dal/whole green gram - 1/4 cup
akha urad dal/whole black gram - 1/4 cup
rice - 1/2 cup
dry red chilies - 6-7
curry leaves - 6-7
jeera/cumin seeds - 1 teaspoon
asafoetida - 1 teaspoon
salt to taste - about 1 and a 1/2 teaspoons

oil of your choice to cook the adai/crepes

Servings: about 5 (10 Adais)

Note: You can substitute other types of lentils of your choice and also play with the rice to lentil proportion to see what you like best. It almost always works!

Procedure:

1. Making the Adai batter:

a. Soak the rice and lentils in water overnight or for 6-8 hours.
b. Drain excess water.
c. Finely grind the soaked lentils and rice along with the other ingredients (chilies, curry leaves, cumin seeds, asafoetida and salt). Adjust salt and spice to taste.

You can use the batter right away or you can let it ferment for 6-8 hours and then refrigerate for later use. You can store it for 4-5 days in the fridge.

2. Making the Adai:

a. Heat the flat pan on medium to high heat.
b. Once hot, pour a ladle full of batter in the center of the pan and spread out in concentric circles (see video below for illustration).
c. Pour a few drops of oil (about a teaspoon per adai) along the edged and in the center. The oil is essential to cook the whole lentils well.
d. Once the edges begin to brown, flip carefully to cook the other side. Each side will take a minute or two to cook. You can adjust the duration based on how crisp you would like the adai. Longer = crisper.
e. Once both sides are cooked to your preference, fold carefully in half and serve.

All done!

Hearty flavorful Adai (South-Indian Lentil Crepe) is ready to devour :)

Adai is served traditionally with fresh white butter and vellam (jaggery). I like it with yogurt and some sorta pickle or spicy chutney.

I could eat adai everyday! One of the nicest things about a protein-rich breakfast like this is that it sustains you much longer and I can actually wait until lunchtime to eat lunch.

To breakfast:)

Poondu Rasam a.k.a Garlic Rasam

2013-04-28T09:00:00.000-04:00

the Rasam Queen :)

I've said this before, and I will say it again! My amma is the undisputed queen of rasams, in my unbiased opinion of course :) It took me sometime to discover the magic of rasam. A garlic lover, Poondu (Garlic) Rasam may have opened the doors to the flavor filled world of rasams for me. It is my favorite kind!

Here's my mother's recipe for Poondu Rasam or Garlic Rasam :)

Poondu Rasam Ingredients:

for the rasam masala:

tuar dal/yellow pigeon peas - 1 tablespoon
ney/ghee/clarified butter - 1 teaspoon (can substitute with oil)
poondu/garlic - 5-6 cloves peeled
peppercorns - 20-30 per your spice preference
karuveppilai/curry leaves - 8-10 washed
jeera/cumin seeds - 1 teaspoon
water - 1 cup

for the rasam:

puli/dry tamarind - 1 inch ball
water - about 2 cups
salt to taste

for the tempering:
ney/ghee/clarified butter - 1 teaspoon (can substitute with oil)
kadugu/mustard seeds - 1 teaspoon
poondu/garlic - 6-12 cloves per your preference. I like more!

Procedure:

1. Making the rasam masala:

a. Dry roast the tuar dal till it starts to change color. It takes about 3-5 minutes. You will get the aroma of the roasted lentils. Once done, add to the blender.
b. In 1 teaspoon of ghee, pan fry the garlic cloves, peppercorns and curry leaves. Once the garlic cloves start to brown, transfer to blender.
c. Add raw cumin seeds to the blender.
d. Add 1 cup of water and blend the mixture into a smooth paste. Set aside.

2. Making the rasam:

a. Boil the dry tamarind in 2 cups of water till it comes to a boil. Set aside to cool a bit. Start this process even before you start making the rasam masala. That way you can save a good amount of time.
b. Make sure the tamarind dissolves in the water and strain out the seeds and fibers.
c. Add the rasam masala prepared in step 1 to the tamarind water.
d. Add salt to taste. If not spice enough, add some freshly ground black pepper.
e. If the rasam is too thick, add water to adjust the consistency per your preference.
f. Heat on medium flame until the rasam starts to froth and turn off the flame just before it comes to a boil.
g. Transfer to a serving bowl if different from the cooking pot.

3. Tempering:

a. Heat 1 teaspoon of ghee.
b. Add mustard seeds.
c. Once mustard seeds start spluttering, add the garlic cloves.
d. Once the garlic cloves begin to brown, add tempering to the rasam in the serving bowl.

Aromatic flavor-filled Poondu (or Garlic) Rasam is ready to serve :)

Like in the picture above, rasam is traditionally served over hot rice with assorted vegetable side-dishes and appalam or vadaam (South-Indian chips) on the side. A number of people enjoy rasam by itself as a soup/appetizer. I tend not to make the consistency of this rasam as thin as a classic paruppu rasam. As a consequence, I like poondu rasam as a dip for rotis and dosai as well.

There is something really soothing and comforting about this recipe. All in all, I'm a fan!

To comfort :)

Garam Masala

2013-04-14T10:00:00.000-04:00

the quintessential Indian spice blend :)

Garam Masala is universally associated with Indian food. For good reason, I think! It is such a rich and flavorful spice blend that works magic on your palette when prepared and used right. I am amazed at how mainstream it has become in the US. One can find it in most supermarkets in the spice rack. So you may ask why make it at home?

Because you bought a spice grinder you are itching to use? Perhaps you want the best flavor possible? Maybe you like the smell of freshly ground spices? And of course your mother has the best recipe! I do it for all of the above :)

Here's my mother's recipe for Garam Masala :)

Garam Masala Ingredients:

(Hindi/English)
dalchini/cinnamon sticks - 2 large or 4 small
laung/cloves - 1 heap teaspoon
kalee mirchi/black peppercorns - 1 level teaspoon
jeera/cumin seeds - 1 heap teaspoon
dhaniya/coriander seeds - 1 heap teaspoon
choti elaichi/green cardamom - 2-4

Procedure:

Finely grind all ingredients in a spice grinder. Store in an opaque (preferable) airtight glass container to ensure lasting freshness.

Flavorful Garam Masala is ready for you to do some cooking :)

This homemade version tends to be significantly more potent than store-bought varieties. So please use accordingly. For most dishes, I start at 1/2 teaspoon and then adjust by taste testing.

Lastly, I know Garam Masala is synonymous with Indian cooking but it makes for a great ingredient in fusion cooking. For example, here's a Mexican twist on the classic Chana Masala - Chole Mole.

To spiced up life ;)

Imli Chutney: Tamarind-Date Sweet Chaat Chutney

2013-03-24T17:37:00.000-04:00

Mrs. Green Chutney ;)

Where there is spice, there must be some sweet goodness to complement it :) So to complement and complete my previous recipe post, today I will share my mother's recipe for what I think is the other quintessential chutney for any household - Imli Chutney or the Tamarind-Date Sweet Chaat Chutney that is at the heart of most North-Indian street food, particularly chaat.

Imli Chutney Ingredients:

dates (seeded) - 2 cups
jaggery - 1 cup (can substitute with sugar/brown sugar)
dry tamarind - 1 1/2 inch diameter ball (can substitute with tamarind concentrate)
jeera/cumin seeds - 1 tablespoon
red chili powder - 1 pinch
salt - 1 pinch
water - 3-4 cups

Procedure:

1. Boil all ingredients in 3 cups of water. Once the mixture comes to a boil, simmer for 10 to 15 minutes.
2. Puree boiled mixture using a hand blender or cool and then blend in a mixer/food processor. If the mixture seems too thick, add some more water.
3. Strain pureed mixture using a colander into another pot. This will help separate the fibers and inedible parts from the tamarind, dates and jaggery.
4. Simmer strained mixture for 10 minutes.
5. Let the chutney cool and then transfer to an airtight container to refrigerate.

Sweet and Tangy Imli Chutney or Tamarind-Date Chaat Chutney is ready to enjoy.

Imli Chutney is Lion King's favorite, and no amount is ever too much :) This is one of two permanently stocked chutneys (the other one being spicy Green Chutney) in my fridge. I can make bhel puri or any item in the chaat family in a heartbeat. I use it as bread spread, sandwich spread, dipping sauce, pizza sauce, etc. etc.

This chutney keeps well in the fridge for up to a week or two. It is time to restock by then anyway :) You could even freeze it. That's what my mother does and it works really well.

To sweet and spicy life :)

Green Chutney : Cilantro-Mint Spicy Chaat Chutney

2013-03-10T16:57:00.000-04:00

I heart Spice!

What is food without a good kick to it, no? I'm so thankful for them Indian taste buds ;) Today I will share my mother's recipe for what I think is a quintessential chutney for any household - Green Chutney or the Cilantro-Mint Spicy Chaat Chutney that is the life of most North-Indian street food, particularly chaat.

Green Chutney Ingredients:

fresh cilantro or hari dhaniya - 1 bunch
fresh mint or pudina - 1/2 - 1 bunch
green chillies - 3 - 6 (per your spice tolerance/preference!)
peanuts - 1 tablespoon
freshly squeezed lemon juice - 1 - 2 lemons
salt to taste

Procedure:

1. Puree all ingredients until finely ground. Adjust salt, spice and tart to taste.
2. Store in an airtight container in the fridge.

Flavorful and spicy Green Chutney or Cilantro-Mint Spicy Chaat Chutney is ready to use.

Green chutney is one of two permanently stocked chutneys (the other one being sweet and tangy Imli Chutney) in my fridge. I can make bhel puri or any item in the chaat family in a heartbeat. I use it as bread spread, sandwich spread, dipping sauce, modified pesto, etc. etc. I am in love with this chutney :D

This chutney keeps well in the fridge for up to a week. It is time to restock by then anyway :) You could even freeze it. That's what my mother does and it works really well.

To the spice of life :)

Homemade Beet Food Coloring!

2013-02-14T00:00:00.000-05:00

Color!

We eat with our eyes, Yes? And color is a fun thing, but with chemicals in them - not so much! Inspired by my baking and cake decoration obsessed BFF (of the carrot cake pancake fame ; ), I decided to make me some all natural Beet Food Color - outcome ranges from light pink to a deep magenta. I used to color my shortbread cookies! The little girls I teach loved it :)

Happy Valentine's!

Beet Colored Shortbread Cookies

Beet Food Coloring Ingredients:

beets - I used 3

water - 1/4 cup (may need less)

Procedure:

If you have a juicer, simply run the beets through the juicer and you're done! If you have a food processor, here's how it's done :)

Wash the beets

Peel and chop up the beets

Puree the chopped beets in a food processor, add water if needed

Place cheese cloth on glass bowl and empty pureed beets into it

Use your hands to squeeze out all the beet juice

And you're DONE!

Beet juice is pretty potent in its coloring effect. And the vitamins and nutrients that come with it are a nice bonus :) Have fun with it! I believe it keeps well in the freezer. I'm gonna try it.

To Love :)

Chocolate Fondue in less than 5 minutes!

2013-02-07T11:40:00.000-05:00

the ideal dessert when friends get together and yak away to glory :)

Ingredients:

semi-sweet chocolate chips - 6 ounces

light cream - 6 ounces

Procedure:

1. Add chocolate chips and cream to a microwave safe container.

2. Microwave on 50% power for 2 minutes.

3. Whisk the chocolate cream mixture until fully combined.

4. Pour into your fondue pot.

Decadent Chocolate Fondue is ready to be devoured with sides of your choice - fresh fruits, dry fruits, cookies, marshmallows, brownie bites, cheese and such.

And guess what, it pairs well with wine!

To pure joy :)

Cafe Luna - Central Square, Cambridge, MA

2013-01-31T23:06:00.000-05:00

Cafe Luna serves the BEST Brunch in town!

The BEST part, you can eat breakfast food all day long :)

VERY Vegetarian Friendly!!!

the MOST delicious and innovative French Toast fillings

fluffy flavorful butternut squash and goat cheese egg-white omelet with

the BEST home fries in town!

and this gizmo in the end - the Leaf - is just awesome - you can split the check by item, divide it any number of parts, tip per your wish - makes Cafe Luna the ideal location for all sortsa gatherings!

AND... they take reservations BUT tables fill up real soon. So plan ahead!

I'm considering standing reservations on Saturdays, so see you there ;)

cafeluna-centralsq.com

Cafe Luna on Facebook

@cafeluna on Twitter

Carrot Cake Pancakes

2013-01-27T20:37:00.001-05:00

this is a guest post by my BFF :)

In her last post, my dear Eatomaniac shared her recipe for delicious and guilt free carrot cake. That will now be my go-to recipe when I want some sweet comfort food without the added worry of burning the extra calories. I use a similar recipe to make carrot cake pancakes. This is for when I want a quick fix to brighten up my mornings. I usually mix the batter the night before. I'm not a morning person, so spooning the batter onto a hot pan is all I want to do and can do in the mornings. This batter lasts well in the fridge for 2-3 days. So you can mix up a batch and - if you feel like it - have carrot cake pancakes on more days than one! I found this recipe on the Smitten Kitchen blog and I have modified it to suit my taste. So here goes...Carrot Cake Pancakes :)

What you'll need:
1 cup whole wheat flour - I use regular whole wheat atta, coz its healthier, easily available (where I live) and tastes good with carrots and spices. If you are not a fan of whole wheat, you could use all purpose flour.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves - I use just a tiny pinch
1 1/4 teaspoons orange zest
2 tablespoons chopped nuts - optional
2 tablespoons grated jaggery - I use jaggery, since its a staple in my kitchen. You could use the same amount of brown sugar or even maple syrup.
2 tablespoons warm water for dissolving the jaggery. If you are using brown sugar or maple syrup, you could omit this.
1 cup buttermilk - If you are using jaggery, reduce the quantity of buttermilk by two tablespoons.
1 egg
1 teaspoon vanilla extract
2 cups grated carrots
Butter, for the pan

The ingredient list seems quite long because of all the spices. If you don't fancy the spices, you could omit them. But trust me - carrots, spices and orange zest are a fantastic combination that can brighten up any dull morning.

To make the batter:
1. In a small bowl, whisk the flour, baking power, baking soda, salt, spices and nuts.
2. In a large bowl, mix the jaggery with 2 tablespoons of warm water. The jaggery will dissolve and it will be easier to combine the jaggery with the other wet ingredients.
3. After the jaggery has mostly dissolved, whisk in the egg, buttermilk, orange zest and vanilla.
4. If you are using brown sugar or maple syrup, you could skip step 2 and just whisk the brown sugar / maple syrup with the rest of the wet ingredients.
5. Add the grated carrots into the wet mixture. Stir until combined.
6. Add the dry ingredients into the carrot mixture in three additions and stir until all the flour is combined and you don't see any dry lumps of flour.

Your batter is ready, you can now pop it into the fridge and go to bed. Or if you are really eager, you can make yourself some pancakes right away!

To make the pancakes:
Heat a frying pan over medium heat. Drop some butter into the pan, once the butter has melted, spoon 2 tablespoons of batter onto the hot pan. Since the batter is packed with grated carrots (2 cups carrots in just 1 cup flour), it doesn't hold its structure too well with large pancakes. The large pancakes tend to fall apart when you try to flip them. So its best to go with small sized pancakes. They cook easily and flip well too. Cook the pancake on one side until you see tiny holes appearing on the surface and the edges seem cooked. Then flip over and cook the other side for about a minute or until the side is golden brown.
Your carrot cake pancakes are ready to devour.

If you use a non-stick pan and if you are very keen on low fat food, you could avoid the butter. Just heat the pan and follow the same method of cooking the pancakes - they won't stick to the pan. These pancakes are yummy with or without butter. If you are feeling indulgent, you could sprinkle on a bit of powdered sugar or serve them with maple syrup. I prefer them plain with a cup of hot coffee.

Cheers to bright and healthy mornings!

Carrot Cake / Bread - eggless and low-fat

2013-01-13T06:00:00.000-05:00

Self-Care

I'm going through an intense time at work and have made a self-care commitment - a delicious baked treat every week. So this past week I was in a mood for a kitchen experiment and was delighted by the result - Carrot Cake/Bread :) I love butter and believe that anything is moderation is good for you. However, I've always wondered about butter substitution in baked goods and gave it a try in this recipe. And yes, this recipe is eggless!

Carrot Cake/Bread Ingredients:

Chia seeds - 1 tablespoon
water - 1/4 cup
nonfat plain Greek yogurt - 1/2 cup (regular yogurt should be fine too)
honey - 1 cup (can use less if you prefer less sweet)
vanilla soy milk - 1/4 cup (regular milk should be fine too)
vanilla extract - 1 teaspoon
orange zest - 2-3 small oranges
grated carrot - 1 cup (about 2 carrots)
salt - 1 teaspoon
baking soda - 1 teaspoon
baking powder 1 teaspoon
cinnamon powder - 1/2 teaspoon
clove powder - 1/4 teaspoon (can use nutmeg instead)
allspice - 1/4 teaspoon (optional)
all purpose flour - 1 1/4 cups (i use unbleached flour)
walnuts - 1/2 cup chopped (optional)

butter or oil to grease the baking dish

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Which Chia seeds into 1/4 cup of warm water. Set aside for 5 minutes.
3. In a mixing bowl, whisk together honey, Greek yogurt, vanilla soy milk and vanilla extract.

4. Whisk in the Chia seeds soaked in water and mix together evenly.
5. Stir in the grated carrots orange zest.
6. Add the spices (ground cinnamon,clove and allspice), salt, baking soda and baking powder.
7. Then fold in the flour little at a time.
8. Finally, fold in the chopped walnuts.
9. Grease your loaf pan or cake pan with butter or oil and then dust with flour. Be sure to evenly coat all surfaces with grease and flour to prevent the carrot cake from sticking to the surface.
10. Bake at 350 degrees Fahrenheit for 45 - 60 minutes till the knife/toothpick comes out clean when you pierce the cake. The exact timing will vary a bit based on the form factor of the baking dish as well as the oven. Once done, carefully take out of the oven and cool for a few minutes.

11. Carefully invert on to a serving tray or aluminum foil.

12. Slice and serve.

Hearty Carrot Cake / Bread is ready to devour guilt free!!!

I am thrilled with this recipe. How often does a cake recipe pack in protein, fiber, vitamins, veggies, a minimal amount of "good fat" and a whole lot of YUM! Each slice was moist and flavorful and just about 170 calories (based on 12 portions). The orange zest adds an element of freshness that I loved. It kept well for about a week. Simply warm it for 30 seconds before eating.

AND Lion King gave it a thumbs up, even with the carrot in it ;)

To self-care :)

Orange Chocolate Chip Cookies (Eggless)

2013-01-01T19:23:00.000-05:00

Happy New Year :)

In the Indian tradition we believe in sweet beginnings, at least as far as our celebratory meals are concerned! So I decided to kick start my kitchen adventures for 2013 with many Orange Chocolate Chip Cookies :) And yes, these cookies are eggless too. You will notice more and more eggless recipes in the months (years!) to come.

Orange Chocolate Chip Cookie Ingredients:

Chia seeds - 1 tablespoon (if you must use egg, substitute the Chia seeds and water with 1 egg)
water - 3 tablespoons
butter - 1/2 cup or 1 stick at room temperature
sugar - 1 cup
maple syrup - 1/2 - 1 cup
orange extract - 2-3 teaspoons
unsweetened cocoa - 1/2 cup
all purpose flour - 2 cups
salt - 1/2 teaspoon
baking soda - 1/2 teaspoon
chocolate chips - 1 cup (you can use dark, semi-sweet or milk chocolate chips/chunks as you like)

Yields 24 large cookies

Directions:

1. Coarsely grind the Chia seeds and whisk into 3 tablespoons of warm water. Set aside for 5 minutes till the mixture becomes nice and gooey.
2. In a mixing bowl, mix together melted butter and maple syrup.

3. Whisk in the sugar till there are no clumps.
4. Whisk in the Chia paste and mix together evenly. If you are using eggs, this is where you will whisk in an egg.
5. Stir in the orange extract.
6. Add the unsweetened cocoa, baking soda and salt. Add flour gradually while stirring constantly.
7. Stir in the chocolate chips.
8. If the cookie dough seems a little watery, refrigerate. If you have the time, it is a good idea to refrigerate the dough for 15 minutes to 1/2 hour and in between baking batches.
9. Preheat the oven to 350 degrees Fahrenheit.
10. On a greased cookie-tray or tray lined with silicone sheet (preferred), drop ice-cream scoop fulls of cookie dough about 3 inches apart. These cookie dough tends to expand.
11. Bake at 350 degrees Fahrenheit for 12 minutes.
12. Turn off the oven and let the cookies sit in the over for 3 more minutes.
13. The cookies will still be soft. That's okay. Cool for 5 minutes on the silicone sheet and then transfer to a cooling rack.

Flavorful Orange Chocolate Chip Cookies are ready to devour!!!

Serve fresh! Scale the recipe up or down as per your convenience. You can freeze some of the cookie dough for later if you wish. These cookies taste best FRESH :) You can store the dough in the fridge or freezer and use as needed. However, these cookies keep pretty well. I stored them in air-tight containers for a week and they were just as delicious. They tend to get harder on the outside as days go by.

So I'm eating 2 oranges for every cookie. Glad I stocked up on 'em oranges ;)

Cheers to a Healthful 2013 :)

Shortbread Cookies or Butter Biscuits

2012-12-23T22:07:00.002-05:00

the joy of baking :)

My life in the kitchen has been revolving around baking the past couple of weeks. I've decided to spread the holiday joy through my cookies :) The peppermint chocolate chip cookies needed a buddy for the cookie package. Inspired by my girlfriend's recipe, I decided to go with classic Shortbread Cookies or Butter Biscuits :)

Shortbread Cookie or Butter Biscuit Ingredients:

butter - 1 cup or 2 sticks softened
confectioner's (powdered) sugar - 1 cup (granulated sugar will work too)
all purpose flour - 3 cups
salt - 1/2 teaspoon
pure vanilla extract - 1 teaspoon

Yields about 3 dozen cookies

Directions:

1. Microwave or heat the butter for about 30 seconds till is begins to melt. The melted butter should not get hot. Softened butter at room temperature will work as well.

2. Add melted/softened butter to the food processor. Add sugar and pulse a few times. You can use an electric mixer if you prefer. Mixing by hand is an option as well, but tends to be more tedious.
3. Add vanilla extract and salt. Pulse a few time.
4. Add flour one cup at a time and pulse to combine.
5. After all the flour has been integrated into the mixture, roll dough into a ball and place it on a long sheet of parchment paper (about 30 inches long).
6. Place another sheet of parchment paper on top and roll out the dough using a rolling pin. Roll out the dough till it is about a quarter of an inch thick.
7. Place the rolled out dough in the refrigerator for 30 minutes. Don't leave it for too much longer as it will get too hard. Should you have to leave it refrigerated longer, just wait for 5-10 minutes till the dough softens enough to carve out cookies. If you work on hardened dough, the dough will likely crack while carving out cookies.
8. Preheat over to 350 degrees Fahrenheit.
9. Place the refrigerated dough with the parchment paper on a clean working surface. Gently remove the top parchment paper.
10. You can use cookie cutters of your choice to carve out cookies (as in the picture below). However, if you are like me and don't care too much about the various shapes or don't wish to deal with rolling out the dough multiple times to prevent waste, simply run a pizza cutter or knife to slice the dough into square or rectangle shaped cookies (like the picture above).

11. On a greased cookie-tray or tray lined with silicone sheet (preferred), place the carved out cookie dough about and inch apart.
11. Bake at 300 degrees Fahrenheit for 10-12 minutes until the edges start to brown.
12. Transfer to a cooling rack to cool and serve fresh or store in an airtight box! Scale the recipe up or down as per your convenience.

Utterly Butterly Delicious Shortbread Cookies or Butter Biscuits are ready to devour!!!

Lion King loved the buttery goodness of these cookies. It was the perfect snack after a busy day at work. Turns out butter biscuits are his favorite. I'm always learning more :)

They keep really well for at least a week. However, if you don't think they will get consumed immediately (I'd be shocked if you can resist 'em!) you can freeze the cookie dough and bake fresh as you wish. These cookies are awesome just about any time, but tea time is my favorite! They are a great accent on your ice-cream bowl.

Utterly Butterly Delish :)

Peppermint Chocolate Chip Cookies (Eggless)

2012-12-18T20:45:00.000-05:00

Midnight Treats :)

I was visiting my dear dear girlfriends from college this past weekend and I knew we would be yakking away through the wee hours of the morning! So to kick start the holiday festivities I baked us many Peppermint Chocolate Chip Cookies to munch away through the night (and day)! And yes, these cookies are eggless .

Peppermint Chocolate Chip Cookie Ingredients:

Chia seeds - 1 tablespoon (if you must use egg, substitute the Chia seeds and water with 1 egg)
water - 3 tablespoons
butter - 1/2 cup or 1 stick at room temperature
sugar - 1 cup
maple syrup - 1/2 - 1 cup
peppermint extract - 2 teaspoons
unsweetened cocoa - 1/2 cup
all purpose flour - 2 cups
salt - 1/2 teaspoon
baking soda - 1/2 teaspoon
dark chocolate chips - 1 cup (you can use semi-sweet or milk chocolate chips/chunks as you like)

confectioner's (powdered) sugar - 1-2 teaspoons (optional)

Yields 24 large cookies

Directions:

3. Whisk in the sugar till there are no clumps.
4. Whisk in the Chia paste and mix together evenly. If you are using eggs, this is where you will whisk in an egg.
5. Stir in the peppermint extract.
6. Add the unsweetened cocoa, baking soda and salt. Add flour gradually while stirring constantly.
7. Stir in the chocolate chips.
8. If the cookie dough seems a little watery, refrigerate. If you have the time, it is a good idea to refrigerate the dough for 15 minutes to 1/2 hour and in between baking batches.
9. Preheat the oven to 350 degrees Fahrenheit.
10. On a greased cookie-tray or tray lined with silicone sheet (preferred), drop ice-cream scoop fulls of cookie dough about 3 inches apart. These cookie dough tends to expand.
11. Bake at 350 degrees Fahrenheit for 12 minutes.
12. Turn off the oven and let the cookies sit in the over for 3 more minutes.
13. The cookies will still be soft. That's okay. Cool for 5 minutes on the silicone sheet and then transfer to a cooling rack.
14. Once cool, top with confectioner's (powdered) sugar sifted using a tea strainer. This adds a fun snowy holiday touch :)

Minty delicious Peppermint Chocolate Chip Cookies are ready to devour!!!

My girlfriends LOVED it! I think this is going to be the cookie of the season :) Another fun byproduct of baking these cookies is the minty fresh aroma all around the house... just sayin ;)

To F.R.I.E.N.D.S. :)

Palak Paneer Galette

2012-12-12T19:11:00.000-05:00

12/12/12 :)

Cooking is FUN!!!

Last evening, I was on a mission to empty out all aging foods in my fridge/freezer and and so I did! The result was a deliciously sumptuous dinner: Palak Paneer Galette - Spinach and Indian Cottage Cheese served in a Pie Shell :)

Ingredients:

Palak Paneer or Saag Paneer:

Follow this recipe with a couple modifications
(http://www.eatomaniac.com/2011/01/palak-paneer-indian-cottage-cheese-in.html)
a. double the quantity of all ingredients
b. cut the paneer into teeny tiny pieces. You could crumble it if you wish/can.
c. don't add water, we want the filling to be thick
d. you can replace milk with tomato puree or pasta sauce
e. you don't need to cook the filling too much as it will be baked anyway!

Pie Crust - 1 Homemade (recipe) or store bought
(http://www.eatomaniac.com/2011/07/perfect-homemade-pie-crust.html)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Roll out the pie crust dough per the recipe on my blog or on the box. Since this is a filled pie, you do not have to pre-bake the crust. Simple roll out and on to the pie dish.
3. Fill the pie dish with the palak paneer filling.
4. Wrap in the edges as you see in the picture above.
5. Bake for 30 to 40 minutes till the crust starts to brown.
6. Cool!!!

Yummylicious Palak Paneer Galette is ready to be sliced and devoured.

Lion King LOVED it! So did I :)

To kitchen experiments!

Aloo Mutter - Potatoes and Peas in a Tomato Curry Sauce

2012-12-09T21:44:00.001-05:00

Just like that 3 years have passed...

When I started writing this blog I had no idea how exciting and fulfilling this journey would be. Thank you all for the tremendous support. Your continued interest is the single most motivating factor to keep cooking and writing. I celebrated Eatomaniac's 3rd birthday along with my mom's in India this year :)

I had the most wonderful time with friends and family in India. There is no place in the world like your mother's house for guilt-free relaxation :) She spoiled me silly with deliciousness. Today, I will share another one of amma's recipes I am trying to perfect: Aloo Mutter - potatoes and peas in a tomato curry sauce :)

Ingredients:

butter/ghee/oil - 1 tablespoons
jeera (cumin seeds) - 1/2 teaspoon
garlic - 3-4 cloves
ginger - 3/4 - 1 inch piece
green chilies - 1-2
tomatoes - 2-3 medium
turmeric - a couple pinches
green peas - 2 cups
potatoes - 3
garam masala - 1/2 - 1 teaspoon
cilantro or coriander leaves - 6-10 sprigs (optional)
salt to taste
water

Directions:

A. Cook the potatoes and peas: You could cook the potatoes and peas using your preferred method (boil, steam, microwave or pressure cook). Set aside.

B. Making the Aloo Mutter:

1. Grind ginger, garlic and green chilies into a coarse paste and set aside. You could mince it with a sharp knife as well.
2. Puree the tomatoes.
3. Heat butter, ghee (clarified butter) or oil in a saucepan.
4. Add the jeera or cumin seeds.
5. Once the jeera starts dancing (or spluttering), add the ginger-garlic-chili paste.
6. In a minute or 2, add the tomato puree. Stir every 30 seconds to a minute.
7. Add salt and turmeric.
8. Once the water from the tomato puree evaporates and the butter separates (you will see some bubbles), add the mashed cooked potatoes and green peas.
9. Add garam masala.
10. Add water to adjust the consistency. Bring to a boil and then simmer on medium flame for 5-7 minutes. Adjust salt and spice.
11. Top it off with coarsely chopped cilantro or coriander leaves.

Fragrant flavorful Aloo Mutter (potatoes and peas in a tomato curry sauce) is ready to serve!

Aloo Mutter is great with some hot rotis, rice, pulao or bread. Keep the spice level in check and the kids will love it! Easily scalable. Replace the potatoes with paneer and wallah! you have Mutter Paneer :)

To many more years of delicious :)

Eggless Chocolate Cupcakes with Chia Seeds

2012-10-31T00:00:00.000-04:00

Happy Halloween!

Just looking at the severed fingers and pumpkin caving from years past got me into the spirit of Halloween! However, I decided to keep it simple this time. I'm celebrating the colors of Halloween on delicious Eggless Chocolate Cupcakes made with the best egg replacement I've used thus far - Chia Seeds :)

Ingredients:

Chia seeds - 2 tablespoons coarsely ground (you could use Chia meal as well but it doesn't keep too long)
water - 6 tablespoons
butter - 1 stick
sugar - 1 cups
milk/vanilla soy milk - 2/3 cup
vanilla extract - 1 teaspoon
baking soda - 3/4 teaspoon
salt - 1 teaspoon
unsweetened cocoa - 1/3 cup
flour - 1 1/2 cups
semisweet chocolate chips - 1/2 cup (optional)

Directions:

1. Whisk together 2 tablespoons of coarsely ground Chia Seeds (I use a spice grinder to do this) and water till nicely mixed. Set aside for 5-10 minutes

2. In a mixing bowl, cream butter and sugar.

3. Stir in the Chia seed and water mixture, milk and vanilla extract. Mix until the mixture is even.
4. Fold in the baking soda, salt, cocoa and flour.
5. Stir in the chocolate chips if you wish. This adds to the richness but the cupcakes are delicious even without them. Sometimes I add heath toffee bits. You could add nuts of your choice as well.

6. Preheat the oven to 350 degrees Fahrenheit.
7. Line a muffin tray with cupcake liners. This batter is enough for 12-16 cupcakes.
8. Carefully pour in the cupcake mix into the cupcake liners till they are about 2/3 way full.

9. Bake for about 20 minutes. Check by inserting a knife or fork - it should come out clean.
10. Let the cupcakes cool on a cooling rack.
11. Ice if/as desired :)

Delicious Eggless Chocolate Cupcakes made with Chia seeds are ready to devour.

These cupcakes are so soft and moist. I'm in love with them. Chia seeds are the best! No more eggs in my chocolate cupcakes :) I've made these a couple times now and they vanish each time!!! You could have fun with the frosting - Caramel is fun, as is Buttercream frosting. The Halloween cupcakes have my favorite cream cheese frosting with food coloring.

To Tricks and Treats :)

Puli Molagai - South-Indian Tamarind Chili Pickle

2012-09-23T07:00:00.000-04:00

yet another successful Summer!

Every summer is marked by a customary trip to India. This year, however, I decided to stay "home" and enjoy the Cambridge summer. It was a delicious decision :) The summer here has been uncharacteristically warm and long, and I have loved it. So many bike rides by the river, long walks, lunches al fresco, and an abundant tomato and chili harvest. And yes, prolific herbs.

So I made SOOO much tomato thokku. Two bottles for Lion King and then care packages for the fam :) And then I had all these hot peppers. Inspired with all the enthusiastic suggestions from you all on facebook and amma's yummylicious sounding recipe, I embarked on another pickling project. Here goes - Puli Molagai or South-Indian Tamarind Chili Pickle :)

Thakkali Thokku Ingredients:

assorted hot chilies - 2 cups chopped

tamarind pulp - from fresh tamarind the size of a big lemon or tamarind paste - 2-3 tablespoons

gingili oil (nallennai) - 1/4 cup

mustard seeds - 1 teaspoon

fenugreek (methi or vendayam seed) powder - 1 teaspoon

asafoetida (peringaayam) - 1/4 teaspoon
salt - 2 teaspoons (maybe more to taste)
jaggery - two 1 inch pieces

Directions:

1. If you are using fresh tamarind, make tamarind pulp by boiling the tamarind in water and then straining out the fibers using your hands. Be sure to keep the non-fibrous pulp.That's where the taste lies. If you are using tamarind paste, dilute it in a cup of hot water.

2. Chop chilies and set aside.
3. Heat oil in a heavy bottomed pot and add the mustard seeds.
4. Once the mustard seeds splutter, add the chopped chilies, fenugreek powder, asafoetida and salt.

5. Saute the chilies for about 3-5 minutes and add the tamarind pulp.

6. Once it comes to a boil, reduce to medium flame.

7. Add the jaggery.
8. Adjust salt.
9. Keep stirring occasionally till all the liquid from the tamarind pulp evaporates and the oil starts to separate. This can take up to half hour depending on the consistency of the pulp. Also, if you could stop cooking earlier if you want a more sauce like consistency for your pickle.
10. Let it cool to room temperature and store in sterilized/clean, air-tight, glass bottles.

Tangy and Super Spicy Puli Molagai or South-Indian Tamarind Chili Pickle is ready for you whenever you are :)

While it is ready to eat right away, the spices come together in a couple days. This pickle can be stored in the refrigerator for an extended period of time. I eat it with everything - toast, dosais, rotis, crackers and rice (curd rice or thayir saadam in particular!).

Of the pickles I've made including delicious molaga manga and thakkali thokku, puli molagai might be my favorite. An irrational love for puli thanni (tamarind water) is in my DNA, YES!

Thanks amma, for yet another super hit recipe <3

kaara saaramana saapadu!!!

Rice Paper Spring Rolls

2012-08-26T19:26:00.001-04:00

Leftover makeover...

I go through phases where my cooking strategy changes. As a busy graduate student in the States, new to running my own household, I would cook for the entire week over the weekend. I did this for several years. And then when Lion King and I set up a household together, we tried to pack in as many freshly cooked meals as possible. This was tough at times, given that I was still a super busy graduate student. But it wasn't impossible. And it was a ton of fun to cook with/for someone who enjoyed a good home-cooked mean as much as I did.

We try to cook just enough for us and may be a lunch for the next day. Every so often, there would be more leftover. Leftovers are generally great, but I like to change it up a little to make it more exciting. In this "leftover makeover" expedition, Lion King introduced me to rice paper. I never dreamed of making spring rolls at home as I had deemed it too complex. Boy, was I mistaken. Here's how fun and easy they are to make. All you need is rice paper sheets and some water to add another level of deliciousness and transform your leftovers! Here goes - Rice Paper Spring Rolls :)

Ingredients:

rice paper sheets called 'Bahn Trang' - available in the Asian food section of the grocery store

water

filling - leftover (or fresh) dry vegetable dish, stir fry, rice preparation; some suggestions below

dipping sauce of your choice

Directions:

1. Fill a plate or large bowl with water at room temperature.
2. Immerse one rice paper sheet into the water for about 10-15 seconds, take it out of the water, shake out the excess water and place it on another plate or clean working surface. The rice paper should have become pliable by now. If not, leave it on the working surface for a few more seconds.

3. Place the filling of your choice on the pliable rice paper. Like I said, you can really have fun with the fillings. Paneer dishes are my favorite. If you want to whip up something fresh quickly, i'd recommend a stir fry. If you are looking for a no cook recipe, you could go with a summery salad - thinly sliced carrots, mangoes, lettuce seasoned with mint or basil.

4. Roll as shown in the pictures below.

Fresh and delicious Rice Paper Spring Rolls are ready!

Serve fresh with a dipping sauce of your liking. Lion King is the dipping sauce expert in our house and comes up with a delicious concoction each time. Some common ingredients for the sauce include sweet chili sauce, soy sauce and ketch up.

I've made this for a number of parties since. They vanish in no time and everyone is convinced I have slaved no end to create them :D Love it!

To leftovers ;)

Olive Oil and Maple Granola

2012-08-05T06:54:00.000-04:00

Culinary motivation...

Yes, we love to cook. But sometimes, the motivation is just not there. At times like these, a girl friend's visit and lotsa talk about food is the best thing that can happen to you. Thank you, my friend :)

I LOVE granola, I really love it. And have always wanted to make it at home but never quite got around to it. So this past week my friend convinced me that I absolutely had to try her recipe and it will change my breakfast experience. And so, I followed her recipe to make most delicious Olive Oil and Maple Granola :)

Olive Oil and Maple Granola

Ingredients:

old-fashioned rolled oats - 2 cups
chopped walnuts - 1 cup (you can use nuts of your choice - pistachio, almonds, pecans; in case of nut allergies, you could try sunflower or pumpkin seeds)
unsweetened coconut flakes - 3/4 cup
cranberries - 1/2 cup (you could also use raisins, currants or dried fruit of your choice)
sea-salt (or salt) - 1/2 - 3/4 teaspoon
orange zest - from one big orange
olive oil - 1/2 cup
maple syrup - 1/4 cup (you could substitute with honey or use a combination of the two. Add more to suit your preference)

Makes about 4 cups

Directions:

1. Preheat over to 300 degrees Fahrenheit.
2. Combine the oats, nuts, coconut flakes, dried fruit, orange zest and salt in a mixing bowl. Toss until evenly combined.

3. Add the olive oil and maple syrup. Mix well.

4. Spread the mixture evenly on a baking sheet.
5. Bake for 40-45 minutes stirring every 10 minutes until the ingredients are golden brown and well-toasted.
6. Press down with a spatula to get clusters and let it cool completely. Store in an air-tight container or zip-lock bag.

Sumptuous Olive Oil and Maple Granola is ready!

You may enjoy the granola with yogurt and fruit, or just milk. This granola makes for a great snack as is. I really like it as dessert topping also. You can really have fun with the ingredients and try various combinations.

Granola and Blueberry Parfait

My friend was SO right! I could not wait for my breakfast parfait and it never tasted better :) Every bite was bursting with flavor.

To good breakfast :)