Avanti's Recipes

Couscous Salad with Almonds and Cranberries

avanti — Thu, 18 Feb 2010 15:12:02 +0000

Here is a healthy side dish which we made to go with some grilled chicken this past weekend. It does not take more than 10 minutes to make. The couscous takes 5 minutes to cook, once you add it to the chicken broth. You can go all vegetarian by using vegetable broth instead. Using broth instead of water helps flavor the couscous.

Ingredients:
1 cup whole wheat couscous
1 and 1/2 cup chicken broth
2 Tbsp + 1 tsp olive oil
2 Tbsp lemon juice
zest of 1/2 a lemon
1/4 cup sliced almonds
1/4 cup dried sweetened cranberries
1/2 cup chopped scallions
salt

In a sauce pan bring the chicken broth to a boil, add 1 teaspoon olive oil and the couscous. Stir and take it off the heat. Cover and let stand for 5 minutes. Fluff with a fork.

In a small bowl, combine the lemon juice, zest, salt and the olive oil to make the dressing. In a bowl, mix the couscous, almonds, cranberries, scallions and the dressing.

Note:

Zest the lemon before juicing it.

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Pork Ancho Mole

avanti — Mon, 15 Feb 2010 12:55:23 +0000

This was my first attempt at making a Mexican mole. I was trying to find dried Ancho chillies for a while now and was surprised to find them at our local grocery store in the Mexican foods aisle. I have seen Bobby Flay use it in quite a few recipes on the Food Network and I just had to give them a try.

I cannot say that it was authentic, but it sure tasted good. The Ancho chillies impart a dark red color to the mole. It complemented our Mexican menu for the super bowl party that we had with family. I managed to save some for the picture before it was all gone. If you love Mexican food, you have to give this a try. It tastes better the longer it sits!

You can substitute chicken instead of pork and a dark chocolate for the Mexican chocolate.

Enjoy!

Ingredients:
5 dried Ancho chillies
2 pounds pork, cubed
1 large onion
1 jalapeno
5 clove of garlic (with peels)
1 quart chicken stock
1 ounce Mexican chocolate
1 tsp ground cumin
1 tsp ground coriander
4 medium plum tomatoes
1 tsp cayenne
salt and pepper
2 Tbsp canola oil
about 2 cups hot water

Peel and cut the onion into wedges. Place them on a sheet pan along with the tomatoes, jalapeno and garlic. Roast at 425 degrees F for about 30 minutes or until they are charred at the edges. Allow to cool. Peel the garlic and the tomatoes. Blend the onions, tomatoes, jalapeno and garlic with 1 cup of the chicken stock. Season with salt. Meanwhile soak the Ancho chillies in hot water for 30 minutes. Remove the stems and seed the peppers. Blend the peppers with a couple of ladles of the soaking water.

Season the pork with the ground cumin, coriander, cayenne, salt and pepper. Heat a cast iron pot on high heat and add the oil. Add the pork in one layer and brown both sides. You can do this in two batches if the pork does not fit in the pot in a single layer. Lower the heat to medium and return all the pork to the pot. Add the onions and tomato mixture to the pot. Stir, scrapping the bottom of the pan to pick up the drippings. Cover and cook until it starts bubbling. Add the ancho chilli paste, chocolate and the remaining the chicken stock. Season with salt. Cover and let cook for about and hour on low heat or until the pork is cooked and falls apart with a fork.

Garnish with cilantro and lime. Serve with rice or warm corn tortillas.

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Chocolate Espresso Mousse

avanti — Tue, 09 Feb 2010 13:00:59 +0000

This is a borrowed recipe from Giada De Laurentis from the Food Network. On one of her shows she showed how to make this decadent desert. I found that it didn’t use heavy cream like other mousse recipes and hence makes you feel less guilty eating it. Best of all, it is extremely quick and easy to make.

Its the kind of desert that can wow your guests and only you would know how easy it was to make. I love to have some make ahead deserts in my repertoire for entertaining. With Valentine’s day around the corner this is a great desert to surprise your Valentine!

I have adjusted the recipe from the original, by reducing the sugar by 1 Tbsp, using good quality dark chocolate and doubling the espresso.

Ingredients (makes 6 servings):
1 cup whole milk
1 tsp espresso powder
1/4 cup sugar
2 cups dark chocolate chips
6 large egg whites
2 Tbsp Grand Marnier (optional)

Garnish:
Light whipped cream
chocolate shavings

In a sauce pan over medium heat, heat the milk, sugar and espresso powder until it is just scalding. Do not let the milk boil. You can do this step in the microwave as well.

In a blender add the chocolate chips and pulse it a few times to break them up. Then with the blender running add the hot milk through the opening in the blender cap. Allow to run for about 30 seconds. Then pour in the egg whites and the grand marnier. Beat for about 1 minute. Pour the mousse in serving cups and refrigerate for at least 3 hours before serving.

When ready to serve, garnish with some light whipped cream and chocolate shavings.

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Roasted Vegetable Frittata

avanti — Mon, 08 Feb 2010 15:18:17 +0000

I love making roasted vegetables as sides. So, I usually make a big batch and use the leftovers to make soup, frittata or pasta.

I had roasted onions, bell peppers, broccoli, zucchini, grape tomatoes and garlic. If you haven’t tried making roasted vegetables, you should give them a try. The sugars in the vegetables caramelize when roasted and they taste great. Just toss the vegetables with olive oil, salt and pepper and roast them on a cookie sheet at 350 degrees F for about 30 minutes.

Ingredients: Serves 4
2 cups chopped roasted vegetables
2 tsp olive oil
3 eggs
3/4 cup egg product (egg beaters)
1/2 cup milk
1/4 tsp cayenne pepper or hot sauce
salt & pepper

Heat a saute pan on medium heat. Add the olive oil and heat the vegetables through for about 5 minutes, stirring occasionally.

Meanwhile, in a bowl combine the eggs, egg product, milk, cayenne, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the vegetables and lower the heat to low. Using a silicone spatula gently mix the eggs and the vegetables. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.

Notes:

You can use 3 egg whites instead of the egg product.

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Homemade Tomato Ketchup

avanti — Mon, 01 Feb 2010 14:11:33 +0000

Here is a secret about my eating habits that only people close to me know. I cannot stand the taste of fresh tomatoes! I know..you think I am crazy! But it is true. I can eat any amounts of tomatoes when they are cooked, but not raw. So I use ketchup on my burgers and sandwiches instead of fresh tomatoes.

This is derived from a recipe that John and Patty shared with me. John and Patty are working on their cook book where they will have healthy recipes and information on harmful chemical ingredients found in prepackaged foods like MSG. More information can also be found on their website.

I have modified John and Patty’s recipe a bit to suit our taste. The first 3 ingredients are the essential ingredients to making a ketchup. You can can use other spices to your liking. I have added 8 ounces of tomato sauce to make the ketchup a little thinner, so if you like your ketchup to be thick, leave it out.

Ketchup can be used as a base to make other condiments like BBQ sauce, Russian salad dressing, cocktail sauce etc.

Ingredients:
14 oz tomato paste
1 cup white vinegar
3/4 cup sugar
8 oz tomato sauce
1/2 tsp ground cinnamon
1/2 tsp crushed cloves
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp all spice
1/2 tsp salt

Combine all the ingredients and cook on medium heat until the mixture just starts to bubble (about 10 minutes). As EASY as that!

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Chicken and Tomatillo Stew (Pollo Verde)

avanti — Sun, 17 Jan 2010 12:44:07 +0000

I had always wanted to try and use tomatillos because I love their tangy, fresh flavor. So when I saw tomatillos at the farmers market last weekend I went ahead and bought some to make some salsa verde (Green Salsa). The week went on and I didn’t get around to making the salsa. When Friday came and I was clearing my refrigerator I saw the tomatillos sitting there and thought I would make a stew using some chicken and the tomatillos. The salsa verde would just have wait until another day, maybe superbowl?

The stew turned out great. I loved the tangy taste the tomatillos impart to the stew. It is the kind of dish that tastes better the longer it sits. It reminded me of the green curry chicken that my mom used to make, using a lot of cilantro. My big B (brother) used to call it the “Military Curry” because of its color .

Ingredients:
1 and 1/2 pound of chicken breast cut into chunks (you could use bone-in chicken as well)
1 pound Tomatillos
1 large onion diced
1 cup cilantro, chopped
3 large cloves of garlic
1 jalapeno
1 and 1/2 tsp cumin powder
1 tsp dried oregano
salt and pepper
1 and 1/2 cup chicken stock
1/2 cup water
2 Tbsp canola oil

Remove the husks from the tomatillos and wash them under cold water. Cover the tomatillos with some water and cook the on medium heat until they change color. The tomatillos will turn from bright green to a khakhi. Seed and chop the jalapeno. In a blender, blend the tomatillos, water, cilantro, jalapeno,salt and garlic.

Heat a cast iron pot on high heat and add the oil. Add the chicken in one layer and season with salt, pepper and 1 teaspoon cumin powder. You can do this in two batches if the chicken does not fit in the pot in a single layer. Brown the chicken on both sides and remove from the pot. Lower the heat to medium low and add the onions to the pot. Season with salt, pepper, the remaining cumin powder and the oregano. Stir, scrapping the bottom of the pan to pick up the chicken drippings. Cook for about 15 minutes until the onions are softened. Add the chicken back to the pot along with the chicken stock. Cover and let cook until the stock comes to a boil. Add the tomatillo sauce and cook covered for another 30 minutes on low heat, stirring ocassionally.

Serve with rice or warm corn tortillas.

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Zucchini Bread

avanti — Fri, 15 Jan 2010 14:24:59 +0000

Last Sunday at Church, after the service a kind lady offered me a small loaf of her home made Zucchini bread as a Christmas gift. I was very touched by the gesture. We always sit in the same pews (she in front of me) every Sunday and she never forgets to wish me whenever we meet at church. The irony is, I don’t even know her name! The Zucchini bread was scrumptious. It had chocolate chips, walnuts and raisins and it was soon gone. The best Christmas gift I got this season.

Her Zucchini bread reminded me that I had always wanted to try making it, but had never got to it. So in honor of my dear friend from Church I decided to make my own Zucchini bread.

Ingredients
1 and 1/2 cup wheat flour
1 cup sugar
3/4 cup oil
2 eggs
1 cup shredded Zucchini
1 cup mini semi-sweet chocolate chips
1 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp baking soda
1 tsp vanilla essence
1/2 tsp Salt

Preheat the oven to 350 degree F. Sieve together wheat flour, salt, baking powder and baking soda. Beat the sugar, essence and oil on medium speed for about 3 minutes. Add eggs one at a time and beat well. Add the flour slowly while mixing. Do not over beat. Fold in the Zucchini, chocolate chips and walnuts. Bake in a 9 inch loaf pan for about 45 minutes.

Notes:

To prevent the chocolate chips and the walnuts from settling to the bottom of the bread, toss them in a tablespoon of flour before adding to the batter.

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Christmas Sweets 2009

avanti — Mon, 28 Dec 2009 21:07:30 +0000

Christmas is my favorite time of the year. It brings back memories of Christmases past and its a time when you can reminisce about all the things that have happened throughout the year. Its been more than 10 years since I have spent Christmas with my parents. I never get a chance to visit them during the holidays.

The fondest memories I have of my childhood is the time when we would all gather around the kitchen table to help mom make all the Christmas goodies. Santa rarely visited our house back then and it didn’t matter to us. We looked forward to adorning our new clothes and staying awake till we got to the midnight mass on Christmas eve. After coming home from church, mom would have a feast prepared for us. We would all eat, drink and sing Christmas carols.

I try to keep some of the traditions alive, especially where food is concerned . I try to make at least some of the traditional sweets that my mom used to make and also include some quick cooking goodies that I have learn over the years. This year I wasn’t sure if I was going to get around to making the Christmas goodies, but somehow I found the time to make some with the help of my dear hubby.

From left: carrot cake, kul kuls, maple pecan cookies, chocolate fudge, milk toffee, donuts, mava cake

I cannot share all the recipes with you in this post. Here are a couple of simple ones. Enjoy!

Chocolate Fudge with Nuts and Fruit
The recipe is derived from the Eagle brand Condensed milk recipe. I find that adding semi sweet chocolate makes the fudge a bit too sweet. Here is my variation..
Ingredients
1 can fat free sweetened condensed milk
2 cup dark chocolate chips
1 cup semi sweet chocolate chips
1/4 cup unsalted cashews
1/4 cup almonds
1/4 cup pecans
1/4 cup walnuts
1/4 cup dried sweetened cranberries
1/4 cup golden raisins
1/4 tsp salt
1 tsp vanilla

Prepare a 8×8 or 9×9 square cake pan, by lining the bottom and sides with some parchment paper.

Preheat the oven to 300 F. Place all the nuts on a cookie sheet and toast them in the oven for 15-20 minutes. Cool and coarsely chop the nuts.

In a non stick pan, add the condensed milk and the chocolate. Cook on low heat, stirring constantly until all the chocolate is melted. Take it off the heat and add the chopped nuts, cranberries, raisins, salt and vanilla. Pour the chocolate mixture into the prepared cake pan. Refrigerate for about 4 hours. When the fudge is firm, remove it from the pan and cut into desired size pieces.

Use any nuts and fruits that you like in the fudge.

Maple Pecan Cookies
Ingredients (makes 3 dozen cookies)
1/2 cup butter
1 cup all purpose flour
1 cup whole wheat pastry flour
1 cup powdered sugar
1/2 cup pure maple syrup
1 egg
1 tsp baking powder
1 cup chopped pecans
1 tsp vanilla
1/2 tsp salt
36 pecan halves

Preheat the oven to 375F.

In a large bowl cream the butter and sugar on medium speed for about 2 minutes. Scrape the sides of the bowl and add the egg and maple syrup. Mix until combined. In another bowl combine the flour, baking powder and salt. Add the flour to the wet ingredients a little at a time, while beating it on low speed. When all the flour is mixed in, stir in the chopped pecans.

Drop the dough on parchment lined cookie sheets by rounded teaspoons. Press a pecan half on top of each cookie. Bake for 8 – 10 minutes. Remove on cooling racks and allow to cool.

The recipe for the carrot cake can be found here.

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Roasted Vegetable Soup

avanti — Sun, 06 Dec 2009 16:12:20 +0000

The first snow of the season calls for some comforting soup. There is nothing better then curling up with a warm blanket, a good read and some hot soup on a cold snowy day. So when the weather guys predicted snow for Saturday I got the soup pot out and made this wonderful fall soup.

This soup is made with root vegetables, but any leftover vegetables in the fridge would do. I had some leftover parsnips, sweet potatoes and rutabaga from Thanksgiving. Root vegetables have a longer shelf life and can last for days if stored in a dry place.

Ingredients:
4 slices of center cut bacon (optional and can be replaced with 2 Tbsp of olive oil)
2 Tbsp Olive oil
1 medium onion diced
2 stalks of celery diced
1 large carrot diced
2 medium potatoes, peeled and cut into 1 inch cubes
1 large parsnip, peeled and cut into 1 inch cubes
1 medium red skinned sweet potato, peeled and cut into 1 inch cubes
1/2 a medium rutabaga, peeled and cut into 1 inch cubes
2 tsp fresh thyme
2 tsp fresh rosemary
2 bay leaves
1 Qt chicken or vegetable stock
1/2 tsp crushed red pepper flakes
Salt & pepper

In a large bowl toss the parsnips, potatoes, sweet potatoes, rutabaga, salt, pepper and 1 Tbsp olive oil. Spread them on a parchment lined cookie sheet and bake in a 350 degree F oven for about 1 hour.

In a large pot add the remaining 1 Tbsp olive oil (leave this out if you are not using bacon and use the 2Tbsp olive oil to replace the bacon) and the bacon(cut into 1/4 inch strips). Cook on medium low heat until the bacon has rendered its fat. Remove the bacon and reserve on some paper towels for garnish later. Add the onions, celery, carrots, thyme, rosemary and bay leaves and cook until the vegetables are tender(about 15 minutes). Add the roasted vegetables and the chicken stock and cook covered for another 15 minutes. Turn off the heat and using an immersion blender, puree the soup to desired consistency. Add more chicken stock if you want the soup to be thinner. You can blend the soup in a regular blender as well, but be sure not to overfill the blender jar and allow the soup to cool a little.

Garnish the soup with the bacon bits and some chives or green onions.

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Ultimate Double Chocolate Cookies

avanti — Thu, 03 Dec 2009 14:31:30 +0000

I have a subscription to the Bon Apétite magazine and almost every issue has an ad for the Ghirardelli chocolate. The November issue had an ad with these scrumptious double chocolate cookies. The cookies looked so decadent that a chocoholic like me could not resist trying them out. So I made a batch yesterday and decided to share some with a friend and her sweet daughter.

I have tried to stay as true to the recipe as I could. Just reduced the sugar by a third and added some extra flour (recipe called for 1/3 cup) to make the batter a little more thick. The cookies came out great. They require a little more effort than the regular chocolate chip cookies, but they are worth it. Nothing beats the aroma of fresh baked cookies, especially during the holiday season. Santa will be very happy to find these waiting for him when he climbs down that chimney!

Ingredients (Makes 2 dozen cookies)
1 bag Ghirardelli 60% cacao bittersweet chocolate chips (11.5 oz)
6 Tbsp unsalted butter
3 eggs
2/3 cups sugar
1/2 cup all purpose flour
1/2 tsp baking powder
1 bag Ghirardelli semi sweet chocolate chips (12 oz)
1 cup chopped walnuts

Melt the bittersweet chocolate and the butter in a double boiler. Combine the flour and the baking powder in a small bowl. In a large bowl beat the eggs and sugar until thick (approximately 5 mins). Stir in the melted chocolate. Slowly add the dry ingredients and stir until well combined (do not over mix). gently fold in the walnuts and the semi sweet chocolate chips.

The dough will be a little wet compared to other cookie doughs. Place the dough in the refrigerator for about 30 mins. Then divide the dough in half and roll into two logs, each 2 inches in diameter and 8 inches long using some plastic wrap. Refrigerate the logs for another hour or until firm.

When ready to bake, preheat the oven to 375 degrees F. Unwrap the dough and cut each log into 3/4 inch slices. Place the slices on parchment lined baking sheets about 1 & 1/2 inches apart. Bake for 13 – 15 minutes.

Notes:

When melting chocolate in a double boiler, make sure that the water is just simmering and not boiling. Also make sure that the water does not touch the bowl in which you are melting the chocolate.

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Shrimp and Calabash in a Coconut Curry.

avanti — Thu, 05 Nov 2009 16:12:23 +0000

I call this the ‘Blend of Cultures’. This is a very traditional East Indian curry that I have modified and cooked the Malvani way. And I must say I am very happy with the result. For those who do not know, I am an East Indian Catholic and am married to a Malvani (from the Konkan Coast of India) guy. So I am always trying ways to blend the two cultures. In the East Indian version of this dish, coconut milk and vinegar is used in place of the roasted coconut paste and the kokums.

Calabash which is also called Bottle Gourd or Lauki (in Hindi) is widely available throughout India. This is my mom’s favorite vegetable and she would be happy to eat it everyday if she can. Myself and my sister-in-law share this liking with her as well. I think its a girls and guys thing in our family as the guys don’t seem to enjoy it as much , but who cares, they get to eat whatever we cook!

Hope you enjoy the blend of my cultures as much as we did! Comments are welcome as always.

Ingredients:
1/2 pound of raw shrimp, peeled and de-veined
1 small Calabash (bottle gourd or dudhi or lauki) peeled, seeded and cut into 1 inch cubes
2 cups chopped onion
3/4 cup grated coconut
3 cloves of garlic, crushed
1 tsp coriander seed
2 tsp grated ginger
1/2 cup crushed tomatoes
6 curry leaves
3 Kokums
2 Tbsp meat masala
1 and 1/2 cups of water
coriander to garnish
1 Tbsp + 2 tsp cooking oil
salt

In a skillet, heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and coriander seed and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

In a 3 quart cooking pot heat the oil on medium heat. Add the curry leaves (stand back to avoid getting splattered). Add the onions and ginger and cook for about 5 minutes. Add the calabash,and the salt and let cook for about 10 minutes. Add the meat masala and stir well. Add the crushed tomatoes and 1/2 cup of water. cook on medium heat until it comes to a boil. Add the coconut and onion paste and the kokums. Stir and cooked covered for another 5 minutes.

In the end add the shrimp and cook covered for 5-7 minutes. Garnish with cilantro and serve with rice.

Notes:

Calabash or bottle gourd is availbale in Asian and Indian grocery stores. If you cannot find it substitute with Zucchini.
You may also substitue the kokums with 1 Tbsp red wine vinegar.
The Cucumber and Onion Salad goes great with this curry.

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Potato Bacon Frittata

avanti — Tue, 15 Sep 2009 12:39:26 +0000

A simple and easy egg dish that can be served for breakfast, lunch, brunch or dinner. For those who haven’t heard of Frittata, it is an omelet that is baked. Its a quiche without the crust.

The Frittata can be made using other fillings as well. The Italians even add pasta. I have made a sausage, peppers and onion Frittata in the past and it turned out great as well. I love the flavor that the bacon imparts to the potatoes. How can you go wrong with those two ingredients?

Ingredients: Serves 4
2 large Idaho potatoes
6 slices of center cut bacon
4 scallions, chopped
3 eggs
3/4 cup egg product (egg beaters)
1/2 cup milk
1/2 tsp paprika
1/4 tsp red chili flakes
1/4 tsp garlic powder
salt & pepper

Cook the Potatoes. Peel and chop them into a 1/2 inch dice. Cut the bacon into 1/2 inch pieces and add it to a saute pan (use one with a metal handle, which can be used in an oven). Cook on medium low heat until the bacon renders. Add the potatoes, salt, pepper, garlic powder and the chili flakes. Toss well with the bacon. Raise the heat to medium. Cook for about 5 minutes until the potatoes start to brown. Add the scallions and cook for another 3 minutes.

Meanwhile, in a bowl combine the eggs, egg product, milk, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the potatoes and lower the heat to low. Using a silicone spatula gently mix the eggs and the potatoes. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.

Notes:

You can use 3 egg whites instead of the egg product.
You can leave out the bacon and use 1 Tbsp of olive oil instead.
Serve with a side salad for lunch or dinner.

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Meat Masala

avanti — Thu, 10 Sep 2009 21:02:47 +0000

In some of my Indian recipes I have posted on this website, I have used an ingredient called “Meat Masala”. This is nothing more than a blend of spices that goes into preparing any meat dish. The term “Masala” in Hindi means blend of spices. Indians use various blends of spices( masalas) that are used for different dishes, like fish masala for a fish curry, sambhar masala which is used for a south Indian lentil and vegetables curry and many more.

In India, each family has their own recipe for the masala. This is safely guarded secret recipe that is handed down from generation to generation and tweaked as per the liking of the person making it. The ingredients in the masala vary. Some masalas have few and manageable ingredients and some have as many as 50. This masala is usually made at home in large quantities to suffice the family for at least 1 year.

Once a year the women of the family would shop for the ingredients and get together to roast and pound them using a stone mortar and pestle. This tradition is slowly being lost in the hustle and bustle of the busy lifestyle that people now live. These days it is much more convenient to purchase the masala at the grocery store.

To those who wish to try my recipes that call for the meat masala, here are a few tips:
1. Check to see if you have an Indian grocery store in the neighborhood and buy the masala there. Check to see the manufactured date on the box, the fresher the better!
2. Try and find it online. Though I think it may be a bit expensive buying online.
3. Use the curry powder which is now available in many supermarkets.
4. Make you own blend with the spices you already have in the pantry. Some of the common ingredients and proportions in the meat masala are:

chillies(65%)
cardamons(3%)
coriander(6%)
cloves(3%)
turmeric(6%)
cinnamon(3%)
cumin(6%)
black pepper(6%)
nutmeg(1%)
bay leaves(1%)

The masala tastes best when freshly ground. Ideally stone ground is prefered compared to a spice mill, as the masala does not get heated. If you make more than you need for a recipe, store the remaining masala in an airtight jar in a cool, dry and dark place.

Meat masala is not limited to meat dishes only. It can even be added to beans and other vegetable curries. Adding more masala than what the recipe calls for may result in the dish tasting a little bitter. Always lower the heat and add the masala while cooking so that it doesn’t burn. Add the masala to the recipe and cook it for a couple of minutes before adding the liquids to get rid of the raw taste.

Hope this post helps you to understand the very versatile ingredient in my kitchen!

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Zucchini Fritters

avanti — Wed, 02 Sep 2009 14:50:23 +0000

Another traditional dish which I learned from my grandmother. Traditionally this is made with Chinese Okra which is grown abundantly in Vasai and is generally available throughout the monsoon season (June-September). These crispy fritters are perfect accompaniments with fish curry and rice.

Chinese Okra is not available in US supermarkets, but can be sometimes be found in Asian and Indian grocery stores. I have used Zucchini here instead.

Ingredients: Makes about 24 fritters
1 medium Zucchini
1medium red onion, sliced thinly
1 tsp grated ginger
2 cloves garlic, crushed and chopped fine
1 green chilli, chopped fine
2 Tbsp chopped cilantro
1 Tbsp meat masala
1/4 cup rice flour
1/4 cup chick pea flour
salt
2 Tbsp cooking oil

Cut the Zucchini into 4 slices lengthwise. Taking two slices at a time, chop them finely into strip. Add to a bowl with all the remaining ingredients except for the oil, rice flour and chick pea flour. Allow to rest for about an hour. This was my grandma’s trick to avoid adding water to the batter. When you let the mixture of Zucchini and onions stand for a while, the salt draws out the water from the veggies which is enough to form a batter.

Add the rice flour and chickpea flour to form a thick batter (thicker than pancake batter). Heat 1 Tbsp oil in a saute pan(preferably non stick) on medium heat. Drop the batter one tablespoon at a time, flattening it with the base of the spoon. Fry on each side till they are brown, remove on paper towels to drain excess oil.

Notes:

Add extra rice flour if the batter isn’t thick enough.
The batter can be frozen for up to 1 week.
If using Chinese okra, peel the Okra, slit it into half lengthwise, seed it and slice it thinly.
You could use 1/2 tsp chili powder,1/2 tsp turmeric, 1/2 tsp cumin powder and 1/2 tsp coriander powder instead of the meat masala.

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East Indian Bafat (Shrimp and Vegetable Curry)

avanti — Thu, 27 Aug 2009 16:43:24 +0000

This is my all time favorite curry. A hot and tangy dish that is completely irresistible and a complete meal in itself. Its got the veggies, shrimp (protein) and carbs(rice & potatoes). Traditionally this dish is made with dried Bombay Ducks. Other dried fish or shrimp can be used as well.

This curry brings back fond memories of home. Its a fave with everyone in the family. On a wet monsoon day, this is a perfect curry with rice and Chinese Okra fritters (recipe coming soon). This is a curry that is usually found made in Vasai, which is a suburb of Bombay, among the East Indian catholic community. I learned to make it from my mom who in turned learned it from my grandma. Every cook has a special way of making it. My grand aunt Mary (Mary Aatu) also makes a great version of this using her pressure cooker.

My dear cousin Aashoo keeps requesting me for more recipes of curries to go with rice (dhaan ke upar Kaanji), because her husband loves them. She probably knows this one, and I know for sure its her favorite too. I hope she will comment on this one and share her secrets to this recipe.

Ingredients:
1/2 pound of raw shrimp, peeled and de-veined
1 large potato
1/2 cup of valor beans shelled
4 small eggplants
1 large onion, diced
3 cloves of garlic, crushed and diced
2 tsp grated ginger
tamarind about the size of 1 lime
6 curry leaves
2 Tbsp meat masala
1 and 1/2 cups of water
coriander to garnish
1 Tbsp cooking oil
salt

In a microwave safe bowl, add the tamarind and 1/2 cup of water. Cook in the microwave for about 30 seconds. Using your fingers to squeeze out the pulp from the tamarind. You may also use 1 teaspoon tamarind concentrate and combine it with 1/2 cup of warm water. Set aside.

In a 3 quart cooking pot heat the oil on medium heat. Add the curry leaves (stand back to avoid getting splattered). Add the onions, garlic and ginger and cook for about 5 minutes. Dice the potato into about 1 inch cubes and add them to the onions. Season with salt. Let the potatoes cook for about 5 minutes. Cut the eggplants in quarters and add to the pot along with the valor beans and continue to cook for another 6-8 minutes. Add the meat masala and stir well to coat all the veggies.

Add the tamarind pulp to the veggies and stir. Add the remaining 1 cup of water (you may add more if you need more curry). Cover and cook for about 10 minutes until the veggies are almost cooked. Add the shrimp and cook for another 5 minutes. Garnish with cilantro.

Notes:

Always add the salt in layers. Add some after every addition of the main ingredients. In this case, add some after the onions, potatoes, beans and eggplants. Add enough salt to flavor the ingredient you are adding and you are guaranteed the right amount of salt at the end of cooking.
If you have trouble finding valor beans, you can used shelled edamame.

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“Throw em all in” Veggie Burgers

avanti — Mon, 24 Aug 2009 14:01:20 +0000

It was Friday evening and I was trying to clean up my fridge for the weekend groceries. I had a few veggies in the vegetable drawers and thought of making a veggie burger. Had some leftover black beans and corn from the southwestern pasta I had made earlier, and they went in the burger as well.

Do not limit yourself to the veggies I have used here. Use whatever veggies you like. I have used the new “Sandwich Thins” for the bread. I love this new product. For me its just enough bread that I want to have with my burgers. I also made a quick pesto mayo and some ketchup to go along with the burger.

Ingredients: (Makes 6 burgers)
1 large potato, cooked
1 cup cauliflower, cooked
1/2 cup cooked yam
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 medium onion, finely diced
1/2 cup corn kernels
1/2 cup cooked black beans
1/2 cup edamame, shelled and cooked
1/2 cup peas and carrots, cooked
1/4 cup finely chopped fenugreek leaves (can substitute Spinach)
1/4 cup finely chopped cilantro
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 Tbsp + 2 tsp cooking oil
salt

In a sauté pan, cook the peppers and onions in 2 tsp of the oil on medium low heat until they are softened.

Combine all the remaining ingredients except the oil in a bowl. Add the cooked peppers and onions. Using a potato masher, mash all the veggies until they are soft enough to form patties. If your mixtures gets too soft, add some breadcrumbs.

Fry the burgers in a non stick pan on medium heat until they are browned on both sides (5 minutes per side).

For the Pesto Mayo: Combine together 1/4 cup light mayonnaise and 1 teaspoon pesto.

I did make the ketchup at home too, but that will be another recipe. Check back again for it!

Notes:

I cooked my veggies in the microwave. Using a microwave safe bowl, I first cooked the potatoes, yams, edamame and cauliflower. Them I added the rest of the veggies to the same bowl and cooked until they were all tender.
I used the frozen peas and carrots.
For the pesto mayo I use the olive oil mayonnaise, which is naturally low in fat.

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Southwestern Pasta Alfredo

avanti — Tue, 18 Aug 2009 12:51:46 +0000

Here is a neat twist on the classic alfredo pasta. You must know by now that I love spicy food. So, here is how I tried to add some spice to the good ol’ alfredo.

I am using store bought alfredo sauce, just to save some time, but you can make your own. This is a vegeratian version of the pasta, and would taste great with some grilled chicken or chorizo. I have used a penne pasta here, but any short cut of pasta will do.

Ingredients:
3 cups pasta, uncooked
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves of garlic, crushed
1/2 cup corn kernels
1/2 cup cooked black beans
2 Chipotle in Adobo sauce
1 tsp cumin powder
1 cup light Alfredo sauce
1 Tbsp olive oil
salt & pepper
Cilantro to garnish

Cook the pasta according to the instructions on the package. Before draining the pasta reserve 1 cup of the cooking liquid.

In a large saute pan, heat the oil and add the onions and garlic. Allow to cook for a couple of minutes and then add the bell peppers. Cook until they are softened. Add the corn and black beans. Chop the chipotle peppers very fine and add them to the pan along with the cumin. Season with salt and pepper. Cook for another 2 minutes. Add the alfredo sauce and lower the heat to low. Add 3/4 cups of the pasta cooking liquid. Stir well. Toss the pasta and garnish with cilantro.

Note: If you cannot find chipotle in adobo, you can add 1/2 tsp of Chipotle powder or mexican chilli powder.

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Sautéd Tuna

avanti — Fri, 14 Aug 2009 12:24:46 +0000

Growing up in the coastal region of India, seafood was a staple in our house. However in the monsoons when the fishermen docked their boats and stayed home, we had to do with canned seafood (if you are lucky enough to get it). This is a recipe my mom used to make with canned tuna. It can be easily adapted to use any kind of canned fish.

Use your imagination to flavor the canned tuna. Since I am making it in the Indian style, I am going to be using curry powder. If you would like to make a Thai version of this, use some red curry paste with a dash of coconut milk and fish sauce. For Italian, use some hot pepper flakes, capers and some Italian seasoning. You can even just use good ol’ salt and pepper.

Ingredients:
2 6 oz cans of tuna, drained and flaked
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves of garlic, crushed
3 scallions, chopped
1/4 cup chopped cilantro
2 tsp curry powder
1 Tbsp canola/olive oil
salt & pepper
Cilantro to garnish

Heat the oil in a sauté pan over medium heat. Add the onions and garlic. Cook for a couple of minutes. Then add the sliced bell peppers, salt and pepper. Cook the onions and peppers until they are almost tender (about 10 minutes). Add the tuna, the scallions and the curry powder. Stir and continue to cook for another 5 minutes. Garnish with cilantro.

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How do you like it now?

avanti — Wed, 12 Aug 2009 18:03:46 +0000

Welcome to my redesigned blog. It has all the same delicious recipes as before, only in a different setting. Let me know whether you like this new look or prefer the old one.

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

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Cucumber and Onion Salad

avanti — Thu, 06 Aug 2009 13:05:09 +0000

Last summer my dear friend Veronica spent a day with us. We had fun shopping and cooking. Veron taught me to make mutton xacuti, which is a goan speciality, and it was YUMMY! To go along with the spicy xacuti, she decided to make a cucumber and onion salad. The recipe for this salad originated from Veron’s aunt in Goa, India. This is a very refreshing crunchy salad with sweet, sour and spicy notes. It goes well with spicy food and would also be great as a burger topper too.

So this one is for you Veron! Thank your aunt for it! Hope to spend some more time in the kitchen with you soon.

Ingredients:
1/2 English cucumber
1 medium red onion
1 green chilli (optional, if you do not like the heat)
1/4 cup chopped cilantro
1 tsp sugar
1 Tbsp red wine vinegar
juice of 1/2 a lemon
salt

Cut the cucumber lengthwise and then slice each half into thin slices. Slice the red onion as fine as you can. Add the cucumber and onion to a bowl.

Dice the chilli very fine and add it to a small bowl. Add the vinegar, lemon juice, sugar and salt. Stir well to make the dressing. I let the dressing sit for a little while to let the flavors combine.

When you are ready to serve toss the dressing with the cucumbers and onions and sprinkle the cilantro on top.

Notes: If you cannot find English seedless cucumber, you can use one regular cucumber, but remember to seed it first.

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Spinach Pilaf

avanti — Tue, 04 Aug 2009 19:27:54 +0000

I was trying to find ways of making spinach taste good without having to add lots of butter or cream. I had once had spinach pulao in a small restaurant in Pune (India), and thought of recreating it. The result was great. Even my husband who doesn’t like spinach loved it. I tricked him by adding cashews which he loves.

Ingredients:
1 and 1/2 cup basmati rice
4 cups fresh spinach (about 1 sack)
2 shallots finely sliced
2 cloves of crushed garlic
1/4 tsp red pepper flakes
1/4 tsp cumin
1 Tbsp garam masala
8-10 unsalted cashews
2 and 1/2 cups chicken stock or veggie stock or water, heated
1 Tbsp canola oil
salt

Wash the rice and place it in a sieve allowing the water to drain well. Meanwhile steam the spinach and puree it in a food processor.

In a saute pan (with high sides and a lid), heat the oil on medium heat. Fry the cashews until they are golden brown. Take them out of the pan and drain on paper towels. Add the cumin and red pepper flakes to the oil. Add the shallots and galic and allow to cook for about 5 minutes until the shallots are translucent. Add the rice and keep stiring for a couple of minutes so that the rice is coated with the oil. Add the garam masala and let cook for another minute. Now add the spinach puree and salt, stir to combine all the ingredients. Add the chicken broth and cover the pan. Lower to heat to low and cook for about 20 minutes until all the liquid is absorbed and the rice is cooked. Add the cashews and fluff with a fork.

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Cranberry-Oat Ricotta Muffins

avanti — Fri, 31 Jul 2009 12:22:26 +0000

This one is one of my absolute favorites. The ricotta creates a nice crust on top. This muffin is a cross between a muffin and a scone. Can be served with morning coffee or afternoon high tea!

Ingredients: Makes 12 muffins
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/2 cup rolled oats
1/2 cup dried sweetened cranberries
1 cup part skim ricotta cheese
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 stick butter at room temperature
1/3 cup canola oil
3/4 cup sugar
1/2 tsp vanilla extract

Preheat the oven to 350 degree F. Sieve together the flour, salt, baking powder and baking soda. Beat the sugar, butter and oil. Add the egg and beat well for about 3 minutes. Add the ricotta cheese and vanilla extract and beat for another 3 minutes. Add the flour slowly and mix well. In a small bowl combine the cranberries and about 1 tsp all purpose flour. Toss the cranberries with the flour to coat. This prevents the cranberries from sinking to the bottom when baking. Add the cranberries and oats and stir to mix. Using an ice cream scoop, drop the mixture into a muffin pan lined with paper cups. Bake for about 25 minutes.

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Roasted Cauliflower and Broccoli with Indian Spices

avanti — Thu, 30 Jul 2009 14:50:55 +0000

I usually make a cauliflower curry which requires me to slave over the stove. To try to make it easier I tried to add the same curry flavors to the cauliflower without having to keep stirring the pot. Since I had broccoli in the fridge, I decided to add it too. The result was great. Serves as a great vegetarian side dish. Let me know if you like it!

Ingredients : Serves 4
1/2 head of cauliflower cut into florets
1 head of Broccoli cut into florets
1 Tbsp cooking oil
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp mustard seeds
salt & pepper

Preheat the oven to 350 degrees F. In a large bowl combine all the ingredients. Transfer to a baking dish and bake for about 30 minutes. That’s it! As easy as that!

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Chicken Salad with Grapes and Pistachios

avanti — Tue, 28 Jul 2009 13:42:35 +0000

A quick lunch that I like to make when I have any leftover roasted or grilled chicken. A traditional chicken salad uses a lot of mayo, I limit the amount of mayo used in the salad and substitute it with some low fat yogurt.

Ingredients : Serves 4
1 cup cooked chicken cubed
2 scallions(green onions) finely chopped
3/4 cup diced celery
1/2 red bell pepper diced
3/4 cups grapes cut into halves
1/4 cup roasted shelled pistachios
1/4 tsp hot sauce
juice of 1/2 lemon
3/4 cup yogurt (I prefer low fat)
2 Tbsp light Mayonnaise
Salt and pepper

Line a sieve with some cheese cloth or kitchen paper towel and place it over a bowl making sure that the sieve does not touch the bottom of the bowl. Place the yogurt in the sieve and allow the liquid to drain for about 4 hours in the refrigerator. This makes the yogurt thick and creamy and gives it the consistency of a cream cheese.

In a bowl combine all the ingredients including the yogurt and mix well. The chicken salad is ready! You can serve the chicken salad on a bread with some lettuce and tomatoes or it is also great served inside a pita.

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Sausage Hash

avanti — Sat, 25 Jul 2009 20:18:08 +0000

This is a breakfast favourite at our house. A complete meal in itself, this dish is not limited to breakfast alone, you can make it for lunch, brunch or dinner.

Ingredients : Serves 4
4 Cooked Sausage links (use your favorite)
1 cup diced onions
1 cup diced green bell pepper
1 cup diced red bell pepper
1 large potato cooked and diced into 1/2 inch cubes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp paparika
salt and pepper
1 Tbsp olive oil

Cut the sausages lengthwise and then cut into a quarter inch dice. In a non stick saute pan. heat the olive oil on medium high heat. When the oil starts to ripple, add the potatoes and saute until they are golden brown. Add the sausages and cook for a couple of minutes. Add the rest of the ingredients and lower the heat to medium low. Cook until the onions and peppers are a little softened (about 5 minutes).

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Pizza Time!

avanti — Tue, 21 Jul 2009 14:48:42 +0000

We try and have pizza night on a couple of Fridays a month. I usually try and make everything from scratch, and why not? Its easy to make and I can control what goes into it! Pizzas do not have to be round, I use a baking sheet to bake mine.

Pizza Sauce
Ingredients:
2 tsp Olive Oil
1 shallot finely chopped
2 cloves garlic, crushed
2 cups crushed tomatoes
1/4 tsp pepper flakes
1/4 tsp dried Oregano
1/4 tsp dried Thyme
Salt & Pepper

In a sauce pan, heat the oil on medium heat. Add the garlic and pepper flakes and allow the flavors to infuse into the oil. Add the shallots and cook on low heat until they are softened. Add the Crushed tomatoes, salt, pepper, oregano and thyme. Cook on medium low heat for about 15-20 minutes.

This recipe produces sauce enough for two pizzas. Make one and store the remaining in the freezer for the next pizza night. You can leave out the pepper flakes if you do not like your pizza to be spicy.

Pizza Dough
Ingredients:
2 and 1/2 Cups Bread flour
1 Cup Whole Wheat Pastry flour
1 and 1/4 cups water
2 Tbsp Olive Oil
1 packet dry yeast
2 Tbsp Sugar
1 and 1/2 tsp Salt

The pizza dough before rising.

The pizza dough after rising.

Add the sugar to the water and heat to about 120 degrees C. Add the yeast and allow to stand for about 10 minutes. If the yeast doesn’t froth at the top, the yeast is probably old and you need to start again. In a large mixing bowl add the whole wheat pastry flour and 1 cup of the bread flour. Add the yeast mixture and start mixing the dough. Keep adding the bread flour 1/4 cup at a time till the dough comes together and is not very sticky. Knead the dough on a floured surface for about 10 minutes. Form the dough into a ball. In another bowl add some oil, place the dough in the bowl, coating it with the oil. Store in a warm place covered with a moist cloth.

After about an hour the dough will be doubled in size.

Pizza Toppings
1 medium onion chopped length wise
1/2 red bell pepper cut into strips
1/2 green bell pepper cut into strips
1/4 cup vermouth
2 tsp olive oil
1/2 tsp oregano
1/2 tsp thyme
salt
1 grilled chicken breast cut into cubes
1/4 cup grated parmesan cheese

In a saute pan heat the oil. Add the onions and bell peppers and saute on medium high heat for about 5 minutes. Add salt, oregano and thyme and cook for another minute. Add the vermouth and de-glaze the pan. Cook until the liquid is evaporated.

I use a cookie sheet to make my pizza. Oil the cookie sheet and spread the dough. Spread about 1/2 cup of the pizza sauce leaving about an inch border around the dough. Add the cooked onions and peppers and the chicken. Sprinkle the Parmesan cheese and drizzle some olive oil on the top. Bake in a preheated oven at 400 degrees F for about 20 minutes. Allow to cool for about 5 minutes before slicing.

Since I do not use a lot of cheese in my pizzas, I cook the onions and peppers before adding them to the pizza. If you do not mind the cheese, you can assemble the pizza with the raw onions and peppers and they will cook as the pizza bakes. You can top the pizza in many different ways. Let me know what your favorite toppings are. Enjoy!!

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Black Pigeon Peas Curry

avanti — Fri, 10 Jul 2009 16:18:07 +0000

This recipe is how my mother in law cooks all her beans. My husband comes from the coastal region of the southern part of the state of Maharashtra (India) called the Konkan coast. This region has an abundance of coconut palms and the residents use coconut in all their dishes.

In the native language(malvani) this curry is called “Kalya Vatanyachi Usal”.

Ingredients :
1 and 1/2 cups Black Pigeon Peas (dried)
3/4 cup grated coconut
2 cups chopped onion
1/2 cup crushed tomatoes
2 Tbsp Malvani Meat Masala
1 Tbsp + 2 tsp cooking oil
2 cloves garlic, crushed
2 tsp grated ginger
5 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1 pinch of asetofodia
3 Kokums
2 Tbsp Chopped coriander
2 cups of water
Juice of half a lime
salt to taste

Soak the peas overnight and cook them with some salt until they are tender.

In a skillet heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

Heat the remaining oil in a pot and when it starts to ripple add the curry leaves, mustard seeds and cumin. When the mustard seeds start to crackle add the asetofodia and the onions. Cook on medium low heat until the onions are softened. Add the meat masala and cook for a minute. Then add the cooked peas, grated ginger and salt and mix well. After cooking for another couple of minutes add 1 cup of water and cook covered for about 5 minutes. Add the coconut and onion paste, crushed tomatoes and the kokums and continue cooking. In another 10 minutes the curry is ready. Take it off the heat and add the lime juice and coriander.

Notes:
1. Use any meat masala instead of the malvani meat masala.
2. Kokums are optional.
3. Can be served with rice or chappati.

Tips: Do not throw away the stems of coriander. Chop them up and add them to the onions. They impart good taste and aroma.

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Salmon Curry Burgers with Tartar Sauce

avanti — Thu, 25 Jun 2009 16:01:51 +0000

This is a quick and easy dinner idea. The burgers can be served on a bun or without (for those who are watching their carbs). A side salad will go well with the burgers. Enjoy!

Ingredients : (makes 4 burgers)
2 6 oz cans of boneless skinless salmon, drained
3 scallions (green onions), finely chopped
2 cloves of garlic, grated
2 tsp grated ginger
1 Tbsp curry powder (meat masala)
1/2 red bell pepper, finely diced
2 Tbsp chopped coriander
1 egg, slightly beaten
3/4 cup bread crumbs
salt to taste
1 Tbsp cooking oil

For the Tartar Sauce:
1/2 cup light mayonnaise
2 Tbsp sweet pickle relish
1/4 tsp hot sauce
1/2 tsp brown mustard

Combine all the ingredients for the burger except the cooking oil in a bowl, until they are well mixed. Form 4 burgers. In a non stick frying pan, heat the oil. Cook the burgers till they are well browned on both sides.

Combine all the ingredients for the tartar sauce.

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Fish Dinner

avanti — Thu, 25 Jun 2009 15:49:27 +0000

A seafood dinner with a side of potatoes and vegetable. I would consider this a healthy balanced meal that tastes great! Try it for yourself and let me know.

Ingredients : (makes 4 servings)
4 6 oz fillets of Mahi Mahi (you can use any other fish)
4 tsp olive oil
4 tsp Cajun seasoning

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Brush the Mahi Mahi fillets with olive oil and sprinkle the Cajun seasoning. Place the seasoned fish on the baking sheet and allow to marinate for about 10 minutes. Bake for about 20 minutes.

Sauted Asparagus
1 bunch or asparagus
2 tsp olive oil
juice of 1/2 a lemon
salt and pepper

Trim the asparagus and cut into 1 inch pieces. Steam or blanch the asparagus until they are half cooked (slightly tender). Heat the olive oil in a non stick pan over medium heat. Add the asparagus, salt and pepper. Saute till the asparagus turn a little brown around the ages. Add the lime juice and take it off the heat.

Roasted Ranch Potatoes
2 pounds of baby potatoes, cut into half.
1 Tbsp olive oil
1 Tbsp Ranch salad seasoning

Preheat the oven to 400 degrees. In a large bowl combine all the ingredients and toss till all the potatoes are coated well with the oil and seasoning. Bake on a baking sheet lined with foil or parchment paper for 35-40 minutes.

Tip: To trim an asparagus, hold the ends of the asparagus in your two hands and bend till it snaps. Discard the root end.

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Strawberry shortcake trifle

avanti — Sun, 22 Feb 2009 16:37:33 +0000

Ingredients : (makes 6 individual servings)
1 pound cake
30 oz frozen strawberries
2 Tbsp sugar
1/4 cup water
8 Oz fat free Cool whip
1/3 cup liqueur

In a saucepan add 20 oz of the strawberries, sugar and water and cook on medium low heat until the strawberries start to break down. Add the remaining 10 OZ of strawberries and cook for another 10 minutes. Allow to cool completely.

Cut the pound cake into 1/2 inch cubes. In a glass, arrange the pound cake into a single layer and douse with some liqueur. Spoon about two tablespoons of the strawberry sauce and add a layer of the cool whip. Repeat again with cake, sauce and cool whip. Assemble all six trifles and chill for 3-4 hours before serving.

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Tri-Color Gratin

avanti — Fri, 06 Feb 2009 15:17:50 +0000

Ingredients :
10 medium tomatoes
4 medium yukon gold potatoes
2 large zucchini
1/4 cup grated Parmesan cheese
1/4 + 1 Tbsp cup olive oil
Salt & pepper

Halve, core and seed the tomatoes. Arrange them on a parchment lined baking sheet, cut side up. Drizzle 2 tablespoon olive oil over the tomatoes and season with salt and pepper. Roast in the oven at 350 degrees F for about 75 minutes. When soft, remove from oven and allow to cool. Skin the tomatoes using your fingertips.

Cut the potatoes into 1/4 inch rounds. Combine them with 2 Tbsp olive oil salt and pepper. Spread them on a baking sheet and bake in the oven at 350 F for about 45 mins.

Meanwhile cut the Zucchini into 1/4 inch slices and saute them in a non stick frying pan with the remaining 2 Tbsp olive oil.

Lightly butter a 9 inch pie pan. Starting at the outer edge of the dish and working towards the center, arrange the tomatoes, potatoes and zucchini slices, overlapping slightly. Sprinkle with salt, pepper and the Parmesan cheese.

Preheat oven to 359 degrees F and bake uncovered for about 4o-45 minutes.

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Sauted corn with bacon

avanti — Fri, 06 Feb 2009 15:15:54 +0000

This recipe is from Patty Glasgow (my American mom). She always made this for us when we went to John and Pattys for dinner. Santosh loves it!

Ingredients :
6 slices of center cut bacon, diced
2 cups frozen or fresh corn kernels
salt & pepper

Start the bacon in a cold pan and saute it on medium heat until it renders all the fat. Drain some of the fat and leave about a tablespoon in the pan. Add the corn and saute till it turns slightly translucent. Season with salt and pepper.

Note: Go easy on the salt as the bacon contains some salt.

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Caramel Custard

avanti — Mon, 27 Oct 2008 20:40:06 +0000

Ingredients : (makes 6 individual servings)
1 cup egg beaters egg product or 4 eggs
2 cups low fat milk
3/4 cup sugar
1 tsp vanilla

Preheat the oven to 350 degrees F. In a heavy bottom saucepan heat 1/2 cup sugar until it melts and turns brown. Immediately pour the caramel into the custard cups. Combine the eggs, milk, remaining sugar and vanilla in a large bowl. Pour the egg and milk mixture into the custard cups. Place the custard cups into a 13×9 baking pan and pour hot water in the pan until it comes to about an inch from the bottom of the cups. Bake for about 45-50 minutes. Remove from the oven and allow to cool. Can be served chilled or at room temperature.

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Curried Butternut Squash

avanti — Wed, 01 Oct 2008 13:11:48 +0000

Ingredients
1 medium butternut squash
1 Tbsp olive oil
salt & pepper

1/2 cup chopped onion
1/2 tsp mustard seed
1/2 tsp cumin seed
3 small green chillies
2 tsp garam masala or curry powder
1/2 cup fresh grated coconut
2 tbsp chopped coriander (cilantro)
1 Tbsp cooking oil
salt & pepper

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a cookie sheet with the cut sides facing up. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 350 degrees F for 50-55 mins.

When the butternut squash is cooled cut it into 1 inch cubes, discarding the skin. In a saute pan, heat the cooking oil and add the mustard seeds and cumin seeds. When the seeds starts crackling add the onion. Cut the chillies lengthwise and add to the onions. Saute the onion till it turns translucent. Season with salt and pepper. Add the squash and the garam masala (or curry powder). Combine well, cover and cook on low heat for about 10-15 minutes. Add the grated coconut and cilantro and take it off the heat. Serve with chappati or other flat breads.

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Maple Pecan Pie

avanti — Wed, 01 Oct 2008 12:08:43 +0000

Ingredients
1 9-inch unbaked pie shell
1/4 cup brown sugar
3 eggs
1 cup maple syrup
1 tsp vanilla
1 and 1/4 cup pecan halves
1/2 tsp salt

Preheat the oven to 350 degrees F. In a large bowl beat the eggs. Add the sugar, maple syrup, vanilla and salt and mix well. Add the pecans and stir to combine. Pour the mixture into the pie shell. Bake for about 40 mins. Let cool before serving.

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Cranberry Walnut Scones

avanti — Fri, 01 Aug 2008 21:51:12 +0000

Ingredients
1 and 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup firmly packed brown sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup of dried cranberries (or raisins)
1/3 cup chopped walnuts
2/3 cup fat-free vanilla yogurt (or use regular yogurt and 1 tsp vanilla)
2 egg whites, lightly beaten
2 Tbsp half and half or whole milk
2 Tbsp raw sugar (coarse grained sugar)

Combine the first 6 ingredients in a food processor; add the butter and pulse it until the mixture resembles coarse meal (This can also be done in a bowl using two knives to cut the butter). Transfer it to a mixing bowl. Add the cranberries and walnuts; toss well. Add the yogurt and the egg whites, mix just until the dry ingredients are moistened (dough will be sticky).

Turn the dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle and cut into 10 wedges. Transfer each wedge carefully to a baking sheet greased with cooking spray or lined with parchment paper. Brush each scone with the half and half and sprinkle with the raw sugar. Bake at 350° for 22-25 minutes.

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Banana Bread

avanti — Thu, 03 Jul 2008 15:31:34 +0000

Ingredients
2 Eggs
2/3 cup sugar
2 very ripe bananas
4 tbsp melted butter or vegetable oil
1/3 cup milk
1 tsp vanilla
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts

Preheat the oven to 350 degrees F. Grease a loaf pan with some butter.

In a large bowl, beat the sugar and butter. Add the eggs one at a time. Mash the bananas and add them to the mixutre along with the vanilla. Beat for 1 minute.

In a seperate bowl sift together the flour, baking powder, baking soda and salt.

Alternately add the flour and the milk into the banana mixture, mixing just until blended. Reserve one tablespoon of the flour and toss the walnuts in it. This prevents the walnuts from settling at the bottom of the bread while baking. Fold in the walnuts. Pour the batter into the pan.

Bake until golden brown and a toothpick inserted into the loaf comes out clean. (50-60 mins). Remove bread from pan and let cool.

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Mango Pudding

avanti — Mon, 30 Jun 2008 14:14:59 +0000

Ingredients
1 Can or 3 cups Mango Pulp
12 oz Lite Cool Whip
1 Cup Milk
1 Cup Sugar
1 Cup Water
3 small envelopes or approx. 3 tbsp Knox Unflavored gelatin

Mix together the mango pulp, milk, sugar and the cool whip in a large bowl. Boil the water and dissolve the gelatin in it. Pour the dissolved gelatin mixture over the mango pulp mix. Mix well to combine. Pour the mixture in a 13×9 pan and refrigerate for at least 4 hours. Cut into desired size and serve.

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Chocolate Espresso Cake with Frosting

avanti — Thu, 29 May 2008 15:35:30 +0000

Ingredients: makes 2 dozen cupcakes
For the Cakes:
1 cup whole wheat pastry flour or other fine ground wheat flour
1 cup all purpose flour
2/3 cup unsweetened cocoa
1 and 1/2 cup sugar
1 cup Low fat Mayonnaise
3 eggs
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
Pinch of salt
1 cup water
1/4 cup cooled espresso (mix 1 Tbsp instant espresso powder in 1/4 cup of of water and cool)

For the frosting:
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners’ sugar
1 tsp espresso powder dissolved in 1 Tbsp hot water and cooled
1 Tbsp chocolate syrupPreheat the oven to 350 degree F.

Prepare the muffin pans, by lining with paper cups. Sieve together wheat flour, all purpose flour, cocoa powder, salt, baking powder and baking soda. Combine the water and espresso and set aside. Beat the sugar, vanilla essence and eggs at high for about 3 minutes until smooth. Reduce the speed and add the mayonnaise. When completely blended, add the dry ingredients slowly alternately with the water-espresso mixture and mix well. Bake for 35 mins or until a toothpick inserted in the center comes out clean. Cool the cakes before frosting.

Frosting:
Combine all the ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Frost the cupcakes using an offset spatula or a butter knife.

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Mustard and Pistachio Crusted Salmon

avanti — Fri, 23 May 2008 15:12:47 +0000

Ingredients : Serves 4
4 Salmon fillets
2 Tbsp Dijon mustard
6 drops liquid smoke
Salt & pepper
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 cup shelled pistachios
1/4 cup bread crumbs
1 tsp melted butter

Grind the pistachios till they resemble the consistency of bread crumbs. In a small bowl, combine the ground pistachios, breadcrumbs, melted butter, salt and pepper.

Preheat the oven to 350 degree F. Line a baking sheet with aluminum foil and grease generously with some oil to prevent the salmon from sticking. Place the salmon fillets on the baking sheet. In another bowl, combine the mustard, liquid smoke, garlic powder, chili powder, salt and pepper. Spoon the mixture equally over each fillet. Sprinkle the pistachio and breadcrumb mixture on top, pressing down slightly so that it forms a crust on each fillet. Bake for about 20 minutes.

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Green Bean and Potato Salad

avanti — Wed, 21 May 2008 15:58:17 +0000

Ingredients: Serves 4
1/2 lbs green beans
4 small potatoes
1/2 red bell pepper
1/2 yellow bell pepper
1/2 large onion
1 grilled chicken breast (optional)
2 tsp canola oil
Salt & Pepper

For the Dressing:
2 Tbsp Dijon mustard
1 tsp honey
1/4 tsp garlic powder
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil

Parboil the potatoes and cut them into 1 inch cubes. Clean, trim and cut the green beans into 2 inch pieces. Steam the green beans for about 5 minutes. Slice the onion and bell peppers into 2 inch strips. In a large skillet heat the canola oil on high heat. Add the potatoes, onions and peppers. Saute for about 5 minutes. Add salt and pepper. Dice the chicken into 1 inch cubes and add it to the skillet. Turn off the heat and allow the mixture to cool.

Meanwhile prepare the dressing. In a small bowl add the mustard, garlic powder, honey and vinegar. Mix all the ingredients well. Stream in the olive oil while stirring continuously.

In a large bowl, add the green beans and season with salt and pepper. Add the potato, bell pepper and chicken mixture. Pour the dressing on top and toss well.

This salad can be served hot or cold

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Stuffed Eggplant (Brinjals)

avanti — Wed, 07 May 2008 14:44:01 +0000

Ingredients: Serves 4
8 small eggplants
1/2 tsp mustard seed
1/2 tsp cumin seed
1/2 cup water
1 Tbsp Canola Oil

For the Sauce:
2 medium onions
3/4 cup crushed tomatoes
6 cashews
2 Tbsp meat masala
1 and 1/2 cup water or chicken stock
2 tsp canola oil
salt to taste

For the filling:
1 small onion finely chopped
1 cup grated coconut
1 Tbsp ginger garlic paste
1/4 cup ground peanuts
2 Tbsp sesame seeds
2 Tbsp chopped coriander
1/2 tsp turmeric
1 tsp ground coriander and cumin
1/4 tsp red chili powder
1/2 tsp garam masala
1/2 tsp aamchoor powder (dried mango powder)
2 tsp oil
salt

Filling: In a saute pan heat the oil and cook the onion until tender. Add the ginger-garlic paste, turmeric, chilli powder and the ground coriander and cumin. Saute for a couple of minutes. Add the grated coconut and roast until the coconut dries out. Then add the ground peanuts and sesame seeds and the aamchoor powder. Toast for another 5 minutes. Add the chopped coriander and the garam masala. Turn off the heat and allow the filling to cool before

Sauce: In a saute pan(with high sides) heat 2 tsp of canola oil. Add the onions finely chopped. Add salt and cook till they are tender. Add the cashews and toast them till they are lightly browned. Add the meat masala and cook for 1 minute till the raw smell of the masala goes away. Add the crushed tomatoes and cook for another 5 minutes. Remove the pan off the heat and allow the mixture to cool for about 15 minutes. When the mixture is cool, blend it in a blender with the water or chicken stock till it forms a nice and thick curry.

Clean and dry the eggplants. In a small bowl mix together 2 teaspoons salt and 1/4 tsp chili powder. Cut the eggplants in quarters, making sure not to cut all the way through. Sprinkle the salt mixture in the insides of the eggplants. Stuff each eggplant with about 2 tablespoons of the filling. Reserve 2 Tbsp filling to garnish.

In a saute pan heat 1 Tbsp canola oil on medium heat. When the oil is heated add the cumin and mustard seeds. When the mustard seeds start sputtering, add the stuffed eggplants. Add the water and cover. Let the eggplants cook covered on medium heat for about 5 minutes. Turn the eggplants with tongs carefully. Add the sauce and cook covered for another 10-12 minutes till the eggplants appear soft. Garnish with the reserved filling.

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Almond Biscotti

avanti — Wed, 23 Apr 2008 14:54:55 +0000

Ingredients: Makes 2 Dozen
4 Tbsp unsalted butter
1 cup all purpose flour
1 cup fine ground whole wheat flour or whole wheat pastry flour
1 whole egg + 2 egg whites
3/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1/4 cup chopped almonds

Preheat the oven to 375 degree F. In a large mixing bowl cream together the butter and sugar. Add the whole egg and the egg whites one at a time while beating the mixture until it is light. Add the vanilla extract. In a separate bowl combine the flours, baking powder, almonds and salt. Add the dry ingredients to the wet and stir to combine. Do not over mix. Turn the dough out onto a lightly floured surface and divide it into 2 parts. Shape each half into a 12 inch log and place it on a greased cookie sheet. Bake for about 20 minutes till they are light brown.

Take the logs out of the oven and allow them to cool for 10-15 minutes. Do not turn off the oven. When the logs are cooled slice them diagonally into 1 inch wide slices using a serrated knife. Place the cut pieces on the baking sheet with one of the cut sides facing down. Return the biscotti to the oven and turn the oven off. Allow the biscotti to dry out in the oven for 2 hours. Store in an airtight container.

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Dum Aloo

avanti — Thu, 17 Apr 2008 21:14:53 +0000

Ingredients: Serves 4
10 baby potatoes
2 medium onions
3/4 cup crushed tomatoes
6 cashews
2 Tbsp meat masala
1 and 1/2 cup water or chicken stock
1 Tbsp + 2 tsp canola oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
salt to taste
coriander (cilantro) for garnish

In a sauce pan cook the potatoes in salted water till they are fork tender. Drain and peel them.

In a saute pan(with high sides) heat 2 tsp of canola oil. Add the onions finely chopped. Add salt and cook till they are tender. Add the cashews and toast them till they are lightly browned. Add the meat masala and cook for 1 minute till the raw smell of the masala goes away. Add the crushed tomatoes and cook for another 5 minutes. Remove the pan off the heat and allow the mixture to cool for about 15 minutes. When the mixture is cool, blend it in a blender with the water or chicken stock till it forms a nice and thick curry.

Clean the saute pan used for making the above curry and return it to the stove on medium heat. Add the 1 Tbsp canola oil. When the oil is heated add the cumin and mustard seeds. When the mustard seeds start sputtering, add the cooked potatoes. Fry the potatoes in the oil till they are golden brown, turning them occasionally. Add the curry and simmer for about 10 mins. Garnish with coriander.

Notes: You can leave the peel on the potatoes if you want. You can also use any home made masala that you would use for cooking chicken or any other meat in place of the meat masala.

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Oatmeal Rasin Cookies

avanti — Mon, 14 Apr 2008 15:25:20 +0000

Ingredients: Makes 3 dozen cookies
1 and 1/2 cup uncooked quick-cooking oats
1 cup firmly packed brown sugar
1/4 cup softened butter
1/4 cup canola oil
1/2 cup golden raisins
1/4 cup toasted wheat germ
1 egg
3/4 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup whole wheat flour
1/4 cup all purpose flour

Preheat the oven to 375 degree F. Beat the butter, oil and sugar in a mixing bowl until well combined. Add the egg and vanilla and mix well. In a separate bowl, combine the wheat flour, all purpose flour, wheat germ, salt and baking soda. Add the oats and raisins to the wet mixture. Stir in the flour, do not over mix.

Drop the dough by rounded tablespoonfuls, 2 inches apart on a lightly greased cookie sheet. Bake for 10-12 minutes until they turn golden brown.

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Broccoli Rabe

avanti — Wed, 02 Apr 2008 15:29:52 +0000

Ingredients: Serves 6
2 Bunch of Broccoli Rabe
1 tbsp Olive oil
1/4 tsp Red Chili Flakes
2 big cloves of garlic
1 tbsp red wine vinegar
1/4 cup Chicken broth
1/2 tsp sugar
1/4 tsp ground pepper
Salt to taste

Wash, trim and chop the Broccoli Rabe. In a skillet heat the olive oil. Add the chopped garlic and the red chili flakes. Allow it to infuse for about 30 seconds. Add the chopped broccoli rabe, salt and pepper. When it starts to wilt down, add the vinegar, broth and sugar. Allow it to braise till all the liquid evaporates.

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Roasted Potatoes

avanti — Wed, 02 Apr 2008 15:26:08 +0000

Ingredients: Serves 6
15 baby potatoes (red or yellow)
2 tbsp Olive Oil
2 tbsp Italian Seasoning
1/4 tsp Red Chili Flakes
1/2 tsp ground pepper
Salt to taste

Preheat the oven at 400 degrees. Wash and cut the potatoes in half. Put them in 13×9x2 baking pan. Drizzle the olive oil and sprinkle all the seasonings. Bake for about 40-45 mins.

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Garlic Bread

avanti — Wed, 02 Apr 2008 15:20:31 +0000

Ingredients: Serves 6
6 individual Ciabatta bread or 1 big loaf
1 tbsp Olive oil
2 tbsp butter
2 big cloves of garlic
3 tbsp Pesto

Preheat the oven to 400 degrees. In a small microwave safe bowl add the oil, butter and crushed garlic. Microwave for 30 seconds. Crush the garlic in the oil and butter with the back of a spoon. Cut the breads in half. On the bottom halves spread the pesto and on the top half spread the oil and butter. Wrap the breads in a aluminum foil and bake in the oven for about 15 mins. Unwrap them and bake for another 10 mins.

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Coconut-Cranberry Macaroons

avanti — Mon, 31 Mar 2008 16:27:15 +0000

Found this recipe on recipe card by Food Network.

Ingredients
2 large egg whites
1/4 cup sugar
1/2 cup dried cranberries finely chopped
Zest of one orange
2 tsp vanilla extract
pinch of salt
3 cups finely shredded sweetened coconut

Preheat oven to 350 degrees F. Grease baking sheet. Lightly whisk egg whites in a large bowl. Stir in sugar, cranberries, orange zest, vanilla, salt and coconut. Combine well.

Moisten fingertips with water and form heaping tablespoons of the batter into pointed mounds or pyramids. Place on the baking sheet, spacing them about 1 inch apart. Bake until the edges are golden brown (about 20 minutes).

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Mom’s Carrot Cake

avanti — Mon, 31 Mar 2008 16:13:43 +0000

I have modified mom’s recipe by adding the walnuts. The cake tastes just as good without them. This recipe yields one 9 inch round or square cake or 18 cup cakes.Enjoy!!

Ingredients
1 and 1/2 cup wheat flour
1 and 1/4 cup powdered sugar
1 and 1/2 cup oil
3 eggs
1 cup grated carrots
1 cup chopped dates
1 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp baking soda
1 tsp vanilla essence
Pinch of salt

Preheat the oven to 350 degree F. Seive together wheat flour, salt, baking powder and baking soda. Beat the sugar, essence and oil. Add eggs one at a time and beat well. Add the flour slowly and mix well. Fold in carrots, dates and walnuts. Bake for 45 mins.

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