Rajma Curry / Red kidney Beans Curry

The most simple things in life are the ones that give us immense comfort. A classic example of that is the rajma curry. Rajma curry needs no intro as it is popular, comfort food in the northern part of India. It is surprising that I have never seen it on any Indian restraunt menus here in the US!
One can use the dry red kidney beans, soak them overnight and pressure cookit or take a short cut like I did and used canned ones.
Fridays can be crazy at my clinic and i wanted to come for an easy yet comforting dinner. I prepared it the night befor and refrigerated rajma curry. The kidney beans get infused with all the spices and tasted Hm.. hm... Slurp!

Get Ready:

• 2 cans red kidney beans, rinsed & drained
• 1 cup Tomato puree  ( from 3 medium roma toms)
• 1 medium sized onion sliced
• 1 tsp ginger garlic paste
• 1/2 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
•  salt to taste
•  3/4 cup water
• 2 tbsp oil
• 1 tsp cumin seeds
• salt to taste
• Cilantro to garnish

Go:

• In a pan, add 1 tbsp oil and saute the onions till they are browned. Grind them into a puree.
• In the same pan, add the remaining oil and crackle cumin seeds.
• Add the onion puree and saute till oil separates.
• Add ginger garlic paste and fry till fragrant.
• Add the cumin, coriander and red chilli powder and saute till the raw smell disappears, for few mins.
• Add the tomato puree and cook stirring in between till the oil separates from the sides. It splashes out a bit, so cover for few mins, open and stir.
• Add the rajma/ red kidney beans, 3/4 cup water, salt to taste. Let it come to a boil and simmer for 5-7 mins.
• Garnish with cilantro.

Serve hot with rice/ rotis or parathas!

Montreal Trip

School is out and it's vacation time, right! Our trip was to Montreal, Canada and we had a  wonderful time. We flew from Virginia, as it is too far to drive. But if you in the northeast, the best way is to fly to Burlington, Vermont and drive from there.

Montreal, previously called Ville Marie or the town of Mary was found in the 1600's by french colonists. They sent missionaries to basically teach bible to the native Americans there. Montreal, is an island in  St. Lawrence River. It is the second largest city in the eastern part of Canada, next to Toronto. It is very cosmopolitan and everybody speaks English, unlike Quebec city! You have the feeling of being in Europe with cobble stoned streets in Old Montreal.

Montreal hosted the winter Olympics in 1976 and they still have the Olympic park.
We visited the Botanical gardens a huge place with spectacular flowers and my favorite the Herb garden!

These were some of the cool plants found there.

This really tasted like a mint and chocolate!

They had something called the curry plant, which is very different to our curry leaf plant. The leaves in no way were fragrant as a curry, but they named it so the leaves nice smell!

Notre Dame basilica is magnificent. I learned that basilica is a status given to a church in appreciation of its architecture, beauty, and religious activities. It was a great visit.

Notre Dame Basilica

You get a wonderful panoramic view of Montreal city from a 45 degree inclined observation deck, or from Mont Royal's lookout center.

45 Degree inclined observation deck

Biosphere is the largest spherical structure in North America.

Biosphere

 They have some cool exhibits like dresses made out of various materials (i.e. garbage bags, bullets, computer paper, snakeskin, pill bottles, asphalt, etc.)

                                                       This dress was made of bullets!

Montreal people take their food seriously. They have an excellent French and American influence in their cuisine. We enjoyed French crepes thoroughly. Not to mention the Nutella and whipped cream! Mind you, the portion sizes are small.

There is a Science Center in Montreal where the kids can have hands-on fun and learn about a lot of things. There is also a great IMAX movie there.

A view of the city skyline is spectacular from the cruise on the St. Lawrence river.

So, if you are planning a vacation for a long weekend or summer break, Montreal is definitely worth it!!!

Breaking News! I'm Going on Vacation!

Hi Folks!
I am going on a brief family vacation to Montreal, Canada and will be back. I am sorry if I cannot get to your new posts while I am gone, but I will be thinking about you all the time!

Canada, here i come!

Mango Cardamom Bread

Move over banana and zucchini bread! Mango Bread is taking your space now!

I do not buy mangoes from the supermarket as most of them are not as sweet as the one we get back home. As far as I am concerned nothing can beat our indian mangoes! we have Alphonso and in the south the juicy banganapalli, rumani, neelam, imam pasand, naduchalai....How many varieties we have! Unfortunately we have a limited options here. But thanks to canned mangoes ,we can get the home flavor all through the year.

Anyway i had these plump mangoes sitting in the refrigerator for a couple of days.
After searching on line, I modified Dorie Greenspan's mango bread and made this. The original recipe called for raisins, ginger powder etc..I did not have those with me and replaced it with cardamom powder ( my favorite) and used cashewnuts. I used 2 mangoes and one of them was a little tart. The addition of raisins could have made it tad sweeter I guess!
It tastes awesome and i am taking this for a my co workers leaving party at work.

Get Ready:

• 3 large eggs
• 3/4 cup canola oil
• 2 & 1/2 cup All purpose flour/ maida
• 1 cup sugar
• 1/2 cup light brown sugar packed
•  1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp yogurt
• 2 tsp cardamom powder
• 1 tsp cinnamon powder
• 1/4 tsp salt
• 1/3 cup cashews broken
• 2 cups diced mangoes ( i used 2 mangoes)
• 1/2 tsp lemon zes
• 1 tsp vanilla extract

Go:

• Preheat oven to 350 F. Grease a loaf pan or any baking utensil you have and dust with flour.
• Whisk flour, salt, baking soda, baking powder, cardamom powder, cinnamon.
• Beat eggs and oil till combined
• Add sugar and brown sugar and combine well.
• Add the flour, cashews,mango, vanilla, lemom zest and fold till everything is combined. do not over mix.
• The batter will look pretty thick, but do not worry.
• Transfer to the baking pan and bake for 45- 50 mins or till the centre comes clear when a tooth pick is inserted.

This is my first attempt to bake from Dorie's collection, and I am happy that I did it.

So my fellow mango lovers,what are you waiting for??

Enjoy! I am gonna try an eggless version and also use kesar mango pulp the next time i mkae it.

Baingan Bartha

Baingan Bartha, or spiced eggplant curry, is very popular in the north of India. You may find it in all the Indian restaurants, too. Eggplant or baingan is charred and the flesh of eggplant is used to make a spicy curry. This curry goes well with rotis, chappatis, or even rice. I didn't char the eggplant but instead microwaved it for a quicker result. Lots of garlic gives an immense flavor but I reduced the garlic to my taste.

Get ready!

• 1 big eggplant
• 2 medium tomatoes finely chopped
• 1/2 tsp ginger garlic paste
• 1 medium onion sliced
• 1 tbsp. oil
• 1 tsp cumin seeds/jeera
• 1/2 tsp. cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp garammasala powder
• A pinch of asafetida/hing
• Salt to taste
• 1/4 cup water
• Cilantro to garnish

Go!

• Wash and pat dry the eggplant with a paper towel
• Pierce multiple holes with a fork and nuke it for 12-15 in the microwave
• Once you can handle it, peel the skin of the eggplant and cut off the top head.
• Chop the flesh of the eggplant and set aside
• In a pan or kadai, add a tbsp of oil and crackle the jeera.
• Add the onion and fry till brown
• Add the ginger garlic paste and fry till aromatic.
• Add all the dry spice powders and fry for a few seconds.
• Add the chopped tomato, salt to taste, and saute for few minutes.
• Cover the pan and cook the tomatoes till mushy for a few seconds.
• Uncover the pan and fry the tomatoes till the oil separates.
• Add the chopped eggplant and mix well. If too thick, add little water till you reach a desired consistency.
• Check salt to taste and cook for 5-7 mins. till everything is blended well.
• Garnish with cilantro and serve hot.

It tastes good with rice n yogurt!

Mani Kozhakattai / Ammini Kozhukkatai

I don't know whatz happening with blogger. Are some of you guys experiencing the same problem as I am? I am not able to post comments on certain blogs at all.
So my dear friends, please don't be mad at me for not posting comments. I have been reading all your updates, but unable to post comments on some blogs. Hope blogger will fix these issues, if real soon!

 

We were invited by our friend for a special pooja this weekend. I made mani kozhakattai which are basically mini steamed rice dumplings. This is usually made as an evening snack on Ganesha Chathurthi with leftover dough from mornings. Let's get ready!

Get Ready (serves 2):


For the rice dumplings

• 1 cup rice flour
• 1 cup water
• 1 tsp. oil
• Pinch of salt

For seasoning:

• 2 tsp. oil
• 1 tsp. mustard seeds
• 1 tsp. Urad dal
• 1 red chili (split)
• A few curry leaves
• A pinch of asafetida
• 1/2 tsp. red chili powder
• 2 tbsp. grated coconut
• Salt to taste

Go!

• In a heavy-bottomed pan, add the water, oil, & pinch of salt. Let it come to a boil.
• Add the rice flour to the boiling water and mix well without any lumps.
• Keep the heat on medium and mix it so it forms a ball of dough.
• Cover with a lid and turn the heat off.
• Once you are able to handle the dough, apply oil to your palms and make them into small chickpea-sized balls. Use ALL the dough to form balls.
• Grease an idli stand and steam these rice balls for 10 mins. in a pressure cooker. They will look shiny when they are done.
• In another pan, add oil. When hot, do the tadka with mustard seeds, Urad dal, red chili, curry leaves, and asafetida.
• Add the grated coconut, red chili powder, the steamed dumplings, salt to taste and mix well. Let it cook  on low heat for 2 mins.
• Turn the heat off.
• Serve hot with some garnished cilantro.

Rice dumplings ready to be steamed!

A perfect evening snack. Enjoy your Memorial day weekend!

White Chocolate and Cranberry Fudge

Everyone is a bit sceptical when making fudge. It's like making mysore pak, I guess. You have to get the right consistency. The traditional way is use milk, sugar getting it to the right temperature to reduce it.

But, hey when you have the easy way of doing it with Condensed milk, why fret over a tedious process.
The first time I tried to make chocolate fudge, was a failure. The taste was good, but it never set.

Tried again this time and it came out perfect. My husband and kids love white chocolate fudge and I made this specially for them. To jazz it a little, I added some pistachios and cranberries.

This is perfect dish to take for parties or as a teacher appreciation gift.

Here is the recipe:

Get ready:

• 1 14 oz. can fat free condensed milk
• 2 x 12 oz. bag white chocolate morsels
• 1 tsp. vanilla extrtact
• A pinch of salt
• 1/2 cup chopped pistachios
• 1/2 cranberries (dried)

Go!

• Line a baking/pyrex pan with foil or parchment paper so that the paper hangs out from the sides
• On medium heat, heat the condensed milk
• Add the chocolate chips and stir till the chocolate melts and combines with the condensed milk
• Turn the heat off
• Add the vanilla extract, salt, nuts, and cranberries and mix well
• Pour into the foil lined baking pan and smoothen the top
• Refrigerate  for 2-3 hrs. for it to set
• Lift the foil and cut into pieces of desired shape

keep them in the refridgerator covered.

Enjoy these sweet babies anytime!

Zucchini Rice

WHAT??...........

 

Zucchini and rice!

 

That was my first reaction to it too! But I was brave enough to try it and it proved I was wrong.

 

A very simple and yummy rice dish. My kids loved it too!

 

 

 

 

 

We were in a rush this saturday. Kids had swim lesson in the morning and hubby had to catch a flight at noon. It is ridiculous that the airline companies charge for your first check in baggage and don't give yoyu anything on board. ( except for Jet Blue). I made this quick one pot meal. I had bookmarked this recipe some time ago and wanted to give it a shot!

 

So people, don't think, get your zucchini and a grater and let's start cooking! The rice can be cooked in a pan or a cooker. i used pressure cooker and reduced the water. use 2 cups of water if using a sauce pan to cook the whole thing.

 

 

Get Ready: ( serves 2-3)

• 1 cup basmati rice
• 1&1/2 cup water
• 1 cup grated zucchini with skin
• 1/2 cup peas
• 1 tsp lime juice
• 1" cinnamon stick
• 1 bay leaf
• 1 tsp mustard seeds
• 1 tsp jeera
• 2 red chillies
• 1 tsp cashew broken into pieces
• salt to taste
• 1 tbsp oil
• 1 tsp butter

Go:

 

• Soak basmati rice in water or 20 mins, drain and keep aside.
• In a pressure cooker ( directly) add the oil and butter. once hot add the jeera, cinnamon, bay leaf, red chillies and cashews..
• When they all sizzle, add the rice and fry for 5 mins.
• Add the zucchini, 1& 1/2 cups water, peas,lemon juice, salt to taste and mix well.
• Close the cooker and cook for 1-2 whistles.
• Take it iff the heat.
• Once the pressure is released, fluff the rice, garnish with cilantro.
• Serve hot with any curry, pickle or raita.

 

I served them with home made potato fries!

Chole Paalak/ Chick peas & Spinach curry

Living in Virginia feels like living in the Pacific North West! It rains almost everyday here. It's good for the plants etc etc.. but I am so done with this rain. I want some sunshine, real bad!

Made this chole with left over spinach from my paalak paneer. It was super good and tasted awesome with chapathi's.

Chole Paalak ( serves 2)

Get ready:

• 1/2 cup  cooked chick peas or 1 15 oz can
• 3 cups chopped spinach
• 3 medium tomatoes
• 1 green chilli
• 1 inch piece ginger
• 1 tsp cumin seeds/ jeera
• 1/4 tsp asafetida
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 2/3 cup water
• 2 tsp oil
• salt to taste

Go:

• In a blender puree tomato, ginger and green chilli, set aside
• In a pan, add oil and once hot crackle the jeera and asafetida.
• Add the tomato puree, turmeric powder,coriander, cumin powder, a little salt. cover and cook for 5- 10 mins.
• add the chopped spinach, 2/3 cup water. cover and cook till spinach is soft for about 5 mins. add salt to taste.
• add chick peas, salt to taste and mix well.
• If too thick add little water till you get the right gravy consitency.
• mash a few chick peas with in the pot to give thickness.
• Add garam masala ( optional) and let it come to a boil.
• Turn heat off and serve with chapathi or poori's.

 Chatpata chole paalak is ready!

Chilli Paneer

Spring  is for showers, flowers and Pollen!

The allergy season is on and people who suffer from allergy will tell you how hard it tis to have stuffy noses and itchy eyes! Just some tips from me to keep your allergies under check,

Keep your windows closed, pollen counts are high in the morning between 5- 10 am.
keep A/C on, vaccum the floors/ carpet frequently.
If your child has stuffed animals in her bed, make sure you wash them regularly. More than pollen, house dust mite is the common allergen.
Try over the counter medications for allergy. If not improving consult your doctor.

Now, let's get out tongue tickling chilli paneer dish!

Chili paneer is a fiesty indo chinese dish made with mixed peppers and paneer. It can be served as dry or a gravy based curry. the measurements I used gave medium spicy curry, but one could always increase the spices to suit your taste. Paneer is usually deep fried and added to the dish. I shallow fried them without any corn flour and still had a wonderful taste.


Get Ready: ( serves 2-3)

• 1 cup paneer small dice
• 1 cup mixed peppers (I used red and orange)
• 1 tsp ginger garlic paste
• 2 spring onion chopped green and white separately
• 1 tomato chopped
• 1 tsp cumin seeds
•  1 tsp dhania powder/ coriander powder
• 1 tsp redchilli powder
• 1 tbsp tomato ketchup
• 1 tsp soy sauce
•  1 tsp chilli sauce
• 3 tbsp oil
• salt to taste
•  cilantro to garnish

Go:

• In a pan, add 1 tbsp oil. when hot add the paneer and shallow fry till they are golden crispy on the outside. set aside.
• In the same pan, add the remaining oil. once hot add the cumin seeds and let it crackle.
• Add the white part of chopped spring onions, fry for few mins
• add the ginger garlic paste and fry till aromatic.
• add the coriander powder, red chilli powder and saute for a minute
•  add the tomatoes and cook till mushy.
• add the peppers, a little salt and fry on medium to high heat till they are soft yet crunchy.
• add the ketchup, soy sauce, chilli sauce and salt to taste.
• Mix everything well and let it cook for a minute or two.
• Add the paneer cubes and toss everything well.
• Tyrn the heat off.
• garnish with cilantro and green of spring onions.
• serve hot with chapathis.

Strawberry Muffins

I've never used cake flour to bake. i had picked up a box of cake flor sometime back. Also had some strawberries shrivelling inside the fridge. Googled and found that cake flour gives a much lighter texture.
Combined the above 2 and made these yummy muffins. They were so fluffy, almost like the blueberry muffins you get in Dunkin donuts. i used 3/4 th sugar, it was little sweet, you can always reduce the sweetness if you want to. Adding nuts might be another good idea. my kids don'y like nuts in their muffins and I skipped it. They were soft and moist the next day as well.

 

Get Ready: (Yields 7 muffins)

• 1 cup cake flour
• 1/2 cup coarsely pureed stawberries
• 1 tsp orange zest
• 1/2 tsp vanilla extract
• 1 egg
• 3/4 cup sugar
• 1/3 cup milk
• 1/4 stick butter melted
• 1/2 tbsp sourcream or yogurt
• 1/2 tsp baking powder
•  salt a pinch

Go:

• Preheat oven to 350 F
• Line muffin tin with liners or spray.
• Cream melted butter and sugar till smooth.
• Add egg, and all wet ingredients.
• Mix well till all are well incorportaed. I used an electric mixer, medium speed for 3 mins.
• add the flour, stawberry puree and fold.
• Do not over mix.
• fill 3/4 of the nuffin tin and bake till a tooth pick comes out clean.

Enjoy for breakfast or any time as a snack!

Paalak Paneer

Palak paneer is pretty popular in the western world, next to Chicken tikka masala and channa masala. One could compare it with creamed spinach minus the aromatic spices, right!
This is a simple and very nutritious curry to go well with roti, naan or rice. I am sure ebery household have their way of doing this. some may fry the paneer, some not etc etc..

I did not deep fry my paneer and used fresh spinach rather than frozen. Addig cream gives very rich consistency to the gravy, but i replaced it with whole milk. Evoparated milk works fine too.

Get ready ( serves 2)

• 1/2 box of fresh baby spinach leaves
• 2 large tomatoes pureed
• 1 medium onion , mushed up in food processor or blender
• 1 tsp ginger garlic paste
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup paneer cubed
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 "' cinnamon stick
• 1 clove
• 2 green cardamom
• 2-3 tbsp whole milk
• salt to taste.

Go:

• In a large sauce pan, add the spinach leaves, a little water to wet them. let it  boil till the spinach leaves wilts.
• turn the heat off. remove the spinach leaves without water and puree them. keep aside.
• In a pan, add oil and let the cumin seeds,cinnamon, clove nd cardamom and let it sizzle.
• Add the onion and fry till golden.
• add the ginger garlic paste and fry till the raw smell goes.
• Add the coriander powder, garam masala, redchilli powder and fry till raw smell disapperas for a minute.
• add the tomato puree, salt to taste. let it come to a boil
• Cover, and let it cook for 5 -10 mins.
• Add the spinach puree and check for salt and spices.
• let it come to a boil uncovered
• Add the paneer cubes and gently fold them into the gravy.
• let it cook for a minute or so uncovered
• Add 2 tbsp of milk and turn the heat off.

Serve hot with roti, chapathi or rice.

Enjoy this green goodness!

2 min Chocolate cake in a mug, Seriously!

2 min Chocolate cake in a mug, Seriously! No kidding!

The Moment I saw this cake here and  there , I was determined to make it.

I liked the idea of adding coffee and used the recipe from not quite nigella.
It looked simple, no fuss and yet a tasty treat. Adding instant coffee bring out a great chocolatey flavor to this cake. The cooking time varies slightly with the power of your microwave. I stringly recommend the initial cooking for 1 min and then increase by 30 seconds as needed. I cooked mine for 1 min and 20 seconds.

Get Ready: ( serves 2 )

• 1 Mug
• 4 tbsp  all purpose flour
• 5 tbsp sugar
• 2 tbsp cocoa powder
• ¼ tsp baking powder
• pinch of salt.
• ½ tsp instant coffee powder (optional)
• 3 tbsp chocolate chips ( optional)
• 3 tbsp milk
• 3 tbsp oil
• A dash of vanilla
• 1 large egg

 Go:

• In a separate bowl, whisk the eggs, milk, oil well.
• Add the dry ingredients ( flour, sugar, cocoa powder, salt, baking powder, instant coffee powder) and incorporate well.
• Add chocolate chips, vanilla extract.
• Grease 2 coffee mugs with cooking spray.
• Divide the batter into 2 coffee mugs.
• Microwave on high for 1 min. the cake will rise, but will not spill if you use a big mug.
• Cook for additional 30 secs if you need a softer cake, or just 10 secs, if you want a gooey middle.
• Serve warm with vanilla, or coffee ice cream or whipped cream.

Enjoy your Mother's day with this super simple chocolate cake in a mug!

PS: Ask your DH and children to read this post as they can make it in a jiffy too!

This recipe is sure a keeper!

Butternut Squash Raita

ButterNut Squash (BNS) is a frequent visitor in my kitchen. I use them for sambar, curry, Curried butternut squash soup and this yummy raita. As any other raita, there is yogurt and what makes it unique is using raw mustard seeds with coconut. I learnt this recipe years ago from my aunt. It goes well with rotis. or any spicy pulao or vathakuzhambu.

The only pain in cooking butternut squash is peeling the lard skin. Life is made easier for those who don't want to do this by selling diced BNS.
I served it with rice and the left overs, was used as a spread on my tortilla rollups as lunch.

Get Ready:

• 1 cup diced BNS, boiled and mashed
• 1/2 tsp mustard seeds
• 1 tbsp shredded coconut
• 1 tsp chopped ginger
• 2-3 green chillies ( more if you like it hot)
• salt to taste
• 1/4 - 1/2 cup plain yogurt.

Go:

• Grind mustard seeds, green chilli, ginger and coconut with little water.
• add it to the mashed BNS
• add yogurt, salt to taste and mix well.
• Doesn't need any tadka.

Serve chilled.

Sending this to kiranjay and Priya's  cooking with mustard seeds event.

Enjoy!

No Knead Bread Rolls for Maitri

Many of you might have heard about Maitri  an awesome event for all bloggers in USA. This is a brain child of Priya and Reshmi. I was so excited to be a part of this. I was paired with Divya of divya-dilse and she sent me an ingredient with which I had to cook. Pretty cool right! For more information or if you would like to be a part of maitri check out..here

 

Divya was so sweet to send me a card and cute potato peeler. She sent me Flax seeds to be included in the cooking.

 

 

 Flax seeds are rich in Omega 3 and help to lower cholesterol. I had book marhed a no knead bread roll from here.

 

I included flax seeds in the rolls and they were super soft and delicious too! I quarterd the recipe and it gave me rolls. The rolls get cooked in 20 mins ,but the hardest aprt is the waiting for 2-3 hrs! yes, you just want to see the dough rise and want to get your mouth into it! For the original recipe check PW!

 

 

 

Get Ready (yields 11 rolls)

• 1 cup milk
• 1/4 cup sugar
• 1/4 cup oil
• 2 and 2 tbsp flour
• 2 tbsp flax seeds coarsely ground
• 1 and 1/4 tsp yeast
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

 

 

Go:

• Pour 1 cup of milk into a pan. add sugar and oil and scald the milk.  let it bubble at the sides,but not boil.
• Turn the heat off.
• Wait to cool well, so that the when you touch the pan with the palm of your hand it feels comfortable. you don't want to kill theyeast if the milk mixture is very hot.
• Once cooled, add 1 cup flour and 1 & 1/4 tsp yeast.
• Mix well with a spoon. once the flour and yeast are well incorporated,add another cup of flour.
• Stir well and allow it to sit covered with a tea towel for 1 hour.
• The dough should double by now.
• After an hour add the 2 tbsp of flour,baking powder, soda and salt and mix well.
• ( it's ok, to kead if you want to!)
• Butter any baking dish of your choice. I used a 9 " ci rcular cake pan.
• Form balls of desired size from the dough, smoothen it and arrange in the baking pan.
• Once you are done with all the dough, cover and let it sit in a warm place for 2 hrs.
• Bake in preheated 400 F oven for 17 -25 mins till golden on top.
• Rub with a little butter to get that extra shine.

 

 

 

Look how soft and fluffy the inside is! Thanks Priya, Reshmi and Divya, it was fun and totally enjoyed this event!

Channa Dal curry/ Kadalai paruppu curry

Channa dal  has a low glycemic index and we all know foods with low glycemic index is good for us. It is basically split and polished garbanzo beans.
It is used widely in the south indian cuisine for vadai, adai, cootus, spice powders and thogayals. I make dal with this, which is some time a nice change from the usual moong or toor dal.

This is a basic recipe and you can always add or take out any ingredient you want too. I served it with chapathis and rice and we all enjoyed it.

Get Ready ; (serves 2)

• 1/3 cup channa dal
• 2/3 cup water + plus more
• 1 small onion chopped
• 1 green chilli slit
• 1 tsp chopped ginger
• 1 clove garlic chopped ( optional)
• 1 tsp garam masala
• 1/2 tsp tamarind concentrate
• 1 tbsp grated coconut
• salt to taste
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• chopped cilantro
• 1/2 tsp sugar ( optional)

Go:

• Wash and soak the channa dal for 20 mins.
• Heat oil ina pressure cooker.
• Once hot add the mustard seed, cumin and let them pop.
• Add the garlic and fry till golden.
• add the onions, green chillies, ginger and saute till the onions are golden.
• Add the dal, 2/3 cup water, tamarind paste, coconut, salt to taste and mix well.
• Pressure cook for 3 whistle, simmer for 5 mins and turn the heat off
• Release the pressure. If the dal is a little runny, let it boil till thickened to desired consistency.
• Add 1/2 tsp sugar, cilantro.

Serve hot with rice, rotis, chapthis or parathas.
Simple satisfying meal on a busy weekday is ready!

Puff Pastry Swirls: Paneer and Nutella!

Puff Pastry sheets are one of the best ready made baking items that you could get here! Saw the recipe for spinach swirls on the back of the box, but did not care much to do it.

 

I used paneer, grated carrots, onion for a savory one and nutella, chopped pistachios for a sweet one!
It is unbelievebly easy to make, although the final product gives an impression that you slogged!
Very easy afterschool/ tea time snack that could be prepared in no time and satisfy hungry kids and adults.

 

You use any cheese you want and add any fillings of your choice.

 

Thaw the puff pastry sheets on the counter for 40 mins before you start. It comes as 2 sheets in a box, I used one sheet , paneer filling on one side and nutella on the other half.


Get ready: ( makes 10 swirls)

• Puff pastry sheet
• ketchup
• melted butter to brush

 For the paneer filling:

• 2 tbsp finely chopped onion
• 1 tbsp grated carrot
• 2 tbsp crumbled paneer
• 2 tbsp chopped cilantro
• 1/8 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp red chilli powder
•  salt to taste
• 1 tsp oil

To make the paneer filling:

Add 1 tsp oil in a pan.
add the onions and fry till golden
add the carrots and saute for few mins.
add the crumbled paneer, all the powders, salt to taste.
cook for few mins and turn the heat off.
set aside

To assemble the paneer swirls:

• Pre heat oven to 400F
• Linea baking sheet with foil and spray with cooking spray.
• Dust a working surface with flour.
• Open the puff pastry sheet and even it out with a dusted rolling pin.
• Spread ketchup as a thin layer on the pastry sheet leaving about 1/2 inch on all four sides.

• add the paneer filling and spread it evenly on the ketchup.

• from the side closer to you roll it tight like a jelly roll.
• seal the edges with a little water. this is the seam side
• Turn the seam side down and cut them into 1/2 inch think slices.
• arrange them on the baking sheet

• Brush the swirls with either milk or egg wash ( 1 beaten egg with 1 tbsp of water) to get a golden color after baking.

For the Nutella swirls:

• Nutella
• chopped pistachios

• Brush the pastry sheet with melted butter
• spread nutella on top and leave 1/2 inch on all 4 sides.
• add any chopped nuts like macadamia, walnuts on top of the nutella
• Roll in the same away as desribed above and seal.
• Cut into 1/2 inch slices
• arrange on baking sheet
• do the milk/ egg wash

• Bake all of them for 12- 15 mins till they are golden

Allow to cool for few mins
Serve with any chutney or ketchup

Enjoy with a cup of chai!

Kerala Paal Payasam/

Kerala paal payasam is one of a kind. It has basic ingredients milk, rice and sugar, but tastes like heaven. If you haven't tasted one, you should try this soon! Paal payasm is equivalent to the rice pudding here and is served during special feasts or poojas like baghavath sevai ( pooja for goddess durga/ bhagavathy).

The payasam has a slight pinkish color from the reduction of the milk and red rice( chomanantha ari) ,exclusive of kerala. i had some red rice brought from India which I used. One could totally replace it with basmati rice too!
Another method is to do the payasam in the pressure cooker, which gives a pink color, but some how I doesn't give the same flavor. I cooked mine in the bottom of a pressure cooker (without lid).Stir constantly taking care not to burn the milk. the aim is to reduce the milk to half while the rice gets cooked in the milk. Once the milk is reduced your desired consistency, add the sugar. Adding sugar earlier will not let the rice cook well.

So you need a little patience and that is totally worth all the effort. You don't need any garnishing for this payasam.

Here is our family recipe!

The rule of thumb is 1 fistful of rice for a litre ( 4 cups) of milk. I measured my fistful of rice which was 1 & 1/2 tbsp.

Get Ready: (serves 2-3)

3 cups 2% milk
1, 5oz can evoparated milk
1/2 cup sugar
1 and 1/2 tbsp rice

Go:

• Add 3 cups of milk to a heavy bottomed pan
• wash the rice and add it to the milk.
• let it come to a boil and then reduce the heat to medium.
•  keep stirring intermittently as the milk will boil and foam up. stirring will prevent from spilling over.
• When the rice is half done, add the evoparated milk.
• Once the rice cooked well and milk reduces  add the sugar.
• Let it boil for a few mins and take it off fro mthe heat.
• Serve hot or cold!

The traditional way of eating pal payasm in kerala is with Puran poli!



Milk before reduction.



Milk after reduction

Payasam ready !

sending this to Priya's Celebrate sweets with rice event and niveditaskitchen

Desi Lasagna

We had a great vacation in Miami, florida and came back home today. I will post some infor on travel to miami beach soon. I made this lasagna over the weekend before travelling and wanted to share it with you all.

I have been making this version of lasagna for the past few years. My first taste of lasagna was from my cousin Rama in UK. since then, I have tried many versions and finally nailed it to this one. I have spiked it with a lot of indian ingredients, trust me I did not add sambar powder here...!

A true italian may laugh at this version, but hey, this works out best for me and my family.

Get Ready: ( serves 3-4)

• 1 medium onion
• 1 clove of garlic crushed
• 1 zucchini diced
• 1/2 red pepper diced
• 1 carrot diced
• one handful of peas
• 1/4 egg plant diced
• 1 tsp ginger garlic paste
• 1 or 1/2 jalapeno pepper slit
• 1/2 jar marinara sauce ( i used a large bottle)
• 1/2 cup ricotta cheese
• 1/2 cup cilantro
• pepper powder to taste
• salt to taste
• 6 no cook lasagna noodles
• 2 tbsp oilve oil
• Parmesan and shredded mozzarella cheese
• 1 tbsp of butter

Go:

• In a large sauce pan, add oilve oil.
• Once hot add the onions and fry till tranaslucent.
• Add the garlic, ginger garlic paste, jalapeno and fry till aromatic.
• Add all the diced vegetables, salt to taste and saute for a few minutes till they are soft, still crunchy.
• Add the marinara sauce, salt to taste and cook till everything comes to a boil.
• Turn the heat off and set aside.
• add cilantro to the ricotta cheese and mix well till it's well incorporated. add pepper powder according to taste and keep the cheese mixture aside.
• Eventhough the lasagna noodles are no cook, I cook them them for a few mins. you can skip this step if you want to.
• Cook lasagna noodles for a few mins till they are aldente.  lift them up care fully, brush with oilve oil and keep them on a plate.
• Preheat oven to 350 F
• Grease a 2 qt baking dish with non stick spray
• add a layer of tomato veggie sauce at the bottom.
• Arrange the lasagna noodle on top of the sauce.
• Spread the cheese mixture on top of the noodles.
• repeat layers of noodles, sauce and cheese and fill up to the top.
• Sprinkle both cheeses on the top layer.
• add pieces of butter on top of the cheese to give a nice golden crust.

• Cover the baking dish with foil and bake for 40 -45 mins.
• Check around 30 -35 mins to see if the cheese is bubbling. then remove foil and bake for another 10 mins to get the golden crusty top.
• let it sit in the oven for 20 mins before you serve.

The steps may seem a lot of work, but actually very easy to put together.
Any left overs ( if present) taste awesome for the next day!.


I am sending this for Fusion recipes  guest hosted by priyasnowserving and  Pari's foodelicious
I would also like to thank priya for passing a cute  namesake award! Love ya!

Jay of tasty appetite was so sweet to share two awards with me. I am so humbled by all your gesture and would like to give you a big hug!



I would like to pass these awards to all my friends, so please fell free to pick up!

Enjoy your lasagna!

Jeera Aloo/ potatoes with cumin

 The talk of the town is about our victory in world cup! What an amazing match that was! I am so proud to be an Indian and wanted to thank every single member of our cricket team to make this success happen after 28 years!

I stumbled upon this easy potato recipe from master chef Sanjeev Kappor's website.I made this today and it was simple, comforting and really good.

Baby potatoes sauted with lots of cumin/ jeera and crushed coriander seeds bursts with flaovors. The Amchur power gives a little tanginess and makes this curry irresistable for any body! i happen to find only red baby potatoes in the market, but you can use any size or type.

Here we go with the good stuff!

Get Ready: ( serves 2 )

Red baby potatoes 14
2 tsp Jeera/ cumin
2 tsp coriander  seed/ dhaniya cushed ( without roasting)
1 tsp cumin powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp amchur powder
A pinch Hing/ asafetida
salt to taste
Oil 2 tbsp
1 tbsp chopped cilantro

Go:

• Wash and cook the potatoes till soft. I did not care to peel the skin. if you pressure cook, cook for just 1-2 whistles. set aside
• Once potatoes are cooled, cut them in half.
• In a pan add oil.
• Once oil is  hot add the cumin and let it sizzle.
• Then add the crushed dhaniya, turmeric, cumin, red chilli powder, amchur powder, hing,
• Saute till a nice aroma comes and raw smell disappears from the spices.
• Add the potatoes, salt to taste and toss them around till all the spices coat the potatoes.
• Reduce the heat and cook uncovered for 5- 10 mins.
• Turn heat off, garnish with cilantro and enjoy!

Goes well as a side with rice or a snack by itself!