Feast For the Eyes


Popular Recipes

Thursday, April 10, 2014

High Fiber Idlies

Here I am in a time crunch to Cook....Click and Blog. However, I do post pics and short recipes on my facebook page ...

Here is the recipe from last week that I posted there-(Just Copy and Pasting :))

High Fiber Idlies

1 cup urad daal
1.25 cups brown rice
1.25 cups wheat dalia
1/4 cup cooked rice

Soak, grind and ferment like usual idli batter. Steam and serve hot with sambar and chutney. I had them 'duboke" in sambar.. With some sev on top... Just the way my dad used to like :))

Tuesday, March 18, 2014

"Mahim /Bombay Ice Halwa" like Halwa

I call it "Mahim/Bombay Ice Halwa" Like  Halwa.....because The texture wasn't quite the same...as I couldn't get it to roll thin enough.....but Taste wise...it was Ffffabulous!!
Every now and then....I want to try my hands at the traditional Indian sweets.Not only are they delicious...but involves quite some craftsmanship and talent. I have tried and semi-failed numerous times...mostly in terms of texture....haven't yet gotten the sugar consistency judgement under my belt.
I had read this recipe on the forum I subscribe to....with some modifications...here is my version...

Ingredients: This makes a LOttt of Halwa. 4-5 Chapati Size rolls
1 heaped cup All purpose flour
1 cup water ( or 1/2 cup water and 1/2 cup milk)
2.5 cups sugar
3/4 th cup Ghee
2 tsp Rose essence
1tsp Cardamon powder
1tbsp Chopped Pistachios and Almonds.

1) In microwave safe glass bowl, mix all ingredients except the chopped nuts with a hand mixer..till smooth
2) Microwave for 18 mins.After every 5 mins, take out and mix.Mixture will get thicker.

3) Let it cool for 2 mins.
4) Place a large spoonful on buttered surface.Roll out with buttered Rolling pin.Press the chopped nuts and roll again.

5) Cut into desired shape.

6)Store in airtight container.

Red Quinoa Tikkis

It was the first time I had bought this 'Red' variety of Quinoa and wanted to try something with it...that the kids would enjoy too. Lately, they have been fans of  'Sabudana Tikkis' and I have to keep a frozen pack handy, as the demand strikes almost anytime:)
So...I thought...May be if I make Red quinoa tikkis with crushed peanuts, cumin etc ..similar to Sabudana tikkis...they would probably eat it...And THEY DID!!

1 Cup Red Quinoa
2 Cups water
1/2 Cup Crushed roasted peanuts
1-2 green chilies finely chopped
1tbsp Chopped cilantro
1/2tsp Cumin
some sugar
Oil to shallow fry

1) Wash the Quinoa and pressure cook it with water and little salt.Let it cool down.

2) Add the Crushed peanuts, green chilies, chopped cilantro, salt,cumin, sugar and knead.
3) Form into tikkis.
4) Shallow fry on a nonstick pan with little oil.
5) Serve with Ketchup/ Chutney/Yogurt.

Monday, February 24, 2014

Larabar like "Healthy Chocolate bars"

I love the 'simplicity' of the larabars.No long list of artificial ingredients....just a few ingredients making a nutritious and delicious snack.They are still high in calories.....but nutrition packed calories..not the 'empty' kinds.
The base is almost 'Mejdool dates' every time....and then you can flavor them by adding different ingredients.The result is a 'chewy' delicious bar! There are a zillion varieties like...Cashew cookie, banana bread etc etc

I had read this recipe to make homemade larabars on:
So simple and easy to make...it was done in minutes!

Ingredients: Just 3!!

6 Mejdool dates de seeded
3/4 cup Almonds
1/3 Cup unsweetened cocoa powder

Just Pulse everything together in a mixer till it starts to come together....press into bars...cut...DONE!
I store mine in the refrigerator.

Friday, February 21, 2014

Spicy Batate Wada

There are some foods....that make you drool the minute you see them....and 'Batata wada' is one of them for me. Spicy potato filling encased in a besan deep fried coating...yummmm.To top the spiciness..eat it with more spicier chutneys and fried green chilies....heaven!!

There are different versions of the potato filling...some add onions, mint, ginger garlic paste, dry fruits etc etc. No matter how you make it...It comes out super delicious!!

And the accompaniments are the icing on the cake....you got to have a chutney- green spicy or a sweet-tangy type, fried green chillies, chopped raw onions may be......I am drooling already!!!

3 Boiled and mashed potatoes
1/2 onion chopped
4-5 green chilies finely chopped
2tsp mint cleaves chopped
1tsp Ginger-garlic paste
1/2tsp each cumin, mustard seeds
1/2tsp turmeric
few curry leaves
oil(for saute and for frying)
3/4 cup Besan(gram flour) + water to make semi thin paste
1/2tsp Ajwain seeds
1/2tsp turmeric
1/4tsp red chili powder

1) Coating: Mix together besan and water and make into thin paste.Add the ajwain seeds, chili powder, turmeric, salt etc.Keep aside
2) Heat 3tsp oil, add the mustard, cumin, curry leaves, green chilies, onion, ginger-garlic paste etc.Fry for few seconds. Add the boiled mashed potato, salt, mint leaves etc.Mix. Let it cool.
3) Make the potato filling into flat round balls.
4) Heat oil in a deep pan for frying. Dip the potato filling ball into the besan paste and deep fry till golden brown in the hot oil.
5) Serve HOT with Coconut-Peanut-Garlic chutney and fried green chilies.
Or Eat with bread just like the famous Indian street food...'Vada Pav' aka 'Indian burger":)

Sunday, February 16, 2014

"Shades of Hearts" Eggless chocolate cake cake with Butter-Cream cheese icing colored with Beet juice!

 It was Valentines day 2014...and surely I wanted to make something special :))  What can be more special than a 'homemade' treat? 'E' and 'A' were all set to celebrate Valentines day at school and I wanted to make them feel special at home too. On top..I was sure..'M' would love this cake too:)

Looked into the fridge...to find....OOopps no eggs...So set out to make this simple 'Eggless' chocolate cake with Butter-cream cheese frosting. Instead of putting any artificial colors...squeezed the good red beet juice into icing...to get lovely shades of pink!

1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th cup Cocoa powder (I used Hershey's dark chocolate powder)
1tsp Baking soda
1/2tsp Instant coffee powder
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar (use just few drops less then 1tbsp..to avoid the vinegary smell)
1 cup cold water

For Icing:
1/2  stick Unsalted butter
4tbsp Cream cheese
3/4 to 1 cup powdered sugar (adjust according to sweetness desired)
1/2tsp vanilla essence
Beet grated and juice squeezed out
Mini chocolate chips/ grated chocolate bar

1) Preheat the oven to 350F (preheating is very imp). Grease the 8 inch pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1hr or so before icing. 

1)With a electric blender mix together butter,cream cheese, powdered sugar and vanilla till smooth and fluffy.
2)Add beet juice to achieve the desired shades of pink (I made 3 different shades)
Spread the white icing in thin layer on the cooled cake.
3)Fit the icing bag ( you can use a ziplock bag with tip cut) with a small round icing tip.Fill a icing bag with 1 colored icing.Pipe out hearts on the cake.Use the other shades and pipe out the entire surface of the cake with hearts.
4) On the sides of the cake, stick the mini chocolate chips/ grated chocolate bar with a flat knife.
5) Keep the cake refrigerated and covered.

Enjoy with your Loved ones:))


Sunday, February 9, 2014

"Tamarind Quinoa" and "Cranberry Panchamrut"

"Puliogare"(Tamarind Rice) ..the quick version with MTR Puliogare powder..has become my 'to-go' favorite recipe! The rice comes out so flavorful and is ready in minutes! I almost sound like a MTR spokesperson don't I ;)
 In the quest to find more ways to use Quinoa in 'acceptable' ways in an Indian household...I came up with the 'swap' version...where the boiled rice is replaced with boiled Quinoa...and you have a nutritious,wholesome and 'Tangy-Spicy' meal ready!
Spicy-Tangy-Sweet Panchamrut:
Panchamrut is a maharashtrian favorite...sort of  a 'Chutney" made with roasted peanuts, coconut, tamarind, jaggery, green chilies etc. To add to the 'Sweet-tangy' theme..I added dried cranberries to give a boost of color and flavor!

For Tamarind Quinoa:
3/4th cup quinoa boiled as per package directions with some salt
1tbsp roasted peanuts
1-2tbsp MTR Puliogare powder
1tsp each Urad dal, chana dal
1/2tsp Red chili powder
1/2tsp mustard seeds
few curry leaves
2tsp oil
Cilantro for garnish

1) Boil quinoa till fluffy.Fluff with a fork and let it cool.
2) Heat oil, add mustard,the dals and fry till light brown. Add the peanuts, puliogare powder,chili powder curry leaves and the boiled quinoa, toss.
Cranberry Panchamrut

1/2 cup roasted peanuts
1/4 cup dry roasted coconut
1/4cup dried cranberries
1tsp maharashtrian goda masala
1tsp jaggery
1tsp oil
2 green chilies
1/2 tsp each mustard, cumin, methi seeds
1/2tsp Tamicon tamarind concentrate
1/2tsp red chili powder
1/2tsp turmeric
1 pinch asafetida(hing)
few curry leaves

1)  In a blender, turn the coconut,peanuts, tamarind, jaggery into coarse paste
2) Heat oil, add mustard, cumin, methi seeds, curry leaves, turmeric.Add the coconut-peanut paste and the rest of the spices and some water
3) Add the cranberries and cook for 1 min.
Serve like 'Chutney" with Chapati/ rice/ Ghavan etc

Wednesday, February 5, 2014

"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
2 cups hot water

 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Tuesday, February 4, 2014

Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper

1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
 Cilantro for garnish

1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri