Visual Treat

"Everyday Cooking"-Veggie Puffs/Pattice

If anyone asks me..what was my favorite weekend breakfast back in India(Pune)? The answer will be the 'pattice' from Green bakery!

It used to be kind of a 'delicacy',because these bakeries will only make those on certain days of the week..and that too you have to stand in a queue to get this on busy weekends!

And ya...there were weekends when we went to the bakery a little late in the morning....and they ran out of the pattice.''Pattice NOT Available' the board would say.How heartbreaking was that!They were 'so' much in demand!

Even now,when 'M' and I go back to India,one of our 'culinary' agendas is eating the Green bakery pattice. They make such a flaky pastry stuffed with spiced potatoes and peas. We even make use of our 'jet lag' and wake up early and walk to the bakery very early in the morning to buy the pattice. 'M' always has one question.....if they are 'so' much in demand ...and they run out of the pattice early in the mornings itself.....then why don't they make more of those???????

They should work out their 'Supply-Demand' equation again!(His MBA is speaking here!)

Here in USA...you don't get the pattice anywhere....but you do get the Puff pastry.I tell you..I was so glad when I discovered that! So I started making my own 'veggie puffs' ...close enough to the 'green bakery way'!

Ingredients:

1 packet Pepperidge farm puff pastry

2 boiled potatoes mashed well

3/4 cup boiled green peas

1 tbsp chopped onion

1/2tsp garlic ginger paste

1/2tsp Garam masala

1/4tsp turmeric powder

1/4tsp chili powder

1/4tsp cumin-coriander powder

5-6 curry leaves

1/4tsp fennel seeds

1/4 tsp mustard and cumin seeds

2tsp oil

Salt to taste

Method:

1) Thaw the puff pastry sheets as instructed on the packet

2)Preheat oven to 400F

2) Heat 2tsp oil,add mustard, cumin,curry leaves and fry for few secs.Add ginger garlic paste,turmeric powder,chopped onion and fry.

3)Add the mashed potato,peas,chili powder,garam masala,cumin coriander powder,fennel seeds, salt,and mix all together.Fry till everything warm ups.

4) Cut the puff pastry sheets in desired shape.Stuff with the above stuffing.I usually make 'triangle' puffs (like green bakery),but this time made the rectangle ones.

Press the edges with a fork and place on baking sheet.

5) Bake for about 25 mins or till golden brown and flaky

5) Serve warm with Ketchup/ mint chutney

Variations:

Very versatile and can be stuffed with 'anything'.....spiced shredded boneless chicken, egg bhurgi(spicy scramble eggs),boiled eggs, minced chicken/lamb(kheema) etc.

About the picture:

'M' took this picture and it was his idea to put those 'ketchup' lines in the background, on the plate! How cool was that!

Note:

I am sending this recipe as entry for Meeta's "Monthly Mingle: Brunch" hosted by http://whatsforlunchhoney.blogspot.com/

'Pat a Cake'- Cream cheese pound cake with orange zest

Since last evening 'E' has been down with cold.He is sneezing,has runny nose and is...pretty cranky! That means only one thing......me spending minimal time in the kitchen! Did not even cook anything for lunch.Asked 'M' to eat at work cafeteria,I ate the leftovers from the fridge and made only some warm rice and 'aamti' (daal) for 'E'.

So there is nothing 'new' I have here to share.But....

Good news.....tadah!!!!!!!!!!!!!!

I have been taking pictures and saving the recipes.....whenever I bake something (May be I thought..I will publish it one day!) Here is one such recipe...

What I had liked about it was.....it was a pound cake but made with adding cream cheese and orange zest.It was so much more flavorful than ordinary plain cake and pretty easy to bake.

The recipe comes from 'www.JoyofBaking.com'.This website has numerous recipes and many tips and tools for baking better.

Ingredients:
1) 3 cups (420 grams) all purpose flour
2) 1 teaspoons baking powder
3) 1/2 teaspoon baking soda
4) 1/2 teaspoon salt
5) 1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
6) 1-8 ounce (226 grams) package cream cheese, room temperature
7) 3 cups (600 grams) superfine or castor sugar
8) 6 large eggs, room temperature
9) 1 tablespoon pure vanilla extract
10) Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
Method:

1) Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.
2)In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3)In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
4) Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
5) Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6) Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)
7) Serves 10 - 12 people.
8) Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.

My Variations:

1) I halved the recipe and used everything 1/2 of what they say

2) I used a normal 'loaf' pan instead of a bundt pan

"Sweet Treats"-My 'Kaju Katli' Saga

My 'Kaju Katli' Saga

I know what you are thinking...that's not how 'Kaju Katli' is supposed to look...that's a Pedha! Well..you are absolutely correct.....this was my try on Kaju Katli...which ended up being a pedha .

I was very excited yesterday,that I got the Kaju Katli recipe from my friend 'V'.

Both 'M' and 'E' love Kaju katli and today being 'Dussera' wanted to give it a try and surprise 'M'.

So this morning after dropping 'E' to pre school,stopped at TOPS on my way back, to pick up some raw cashews.Came home,pulled up the recipe given by 'V', and started to follow it.

The recipe calls for soaking the cashews in water for 1 hour and then grinding it into a coarse paste with very minimal amount of water.

Now, the problem is...I have this 'Hamilton Beach' Wave station blender....and to tell the truth..it's useless at times for Indian cooking. For most general applications where the water ratio doesn't matter..it's fine to use.But where you need to wet-grind without water or very little(like for medu vada's , for idli etc)....it practically can't! But surprisingly it can grind dry peanuts into a powder well!

Anyways....

So when I was grinding the cashew into paste,I ended up adding more water.In the latter steps I had to cook it longer than the recipe directions to form into dough. The when I tried to roll it out,it still was loose and sticky and wouldn't allow me to make those classic 'diamonds' of kaju katli.

I still had enough patience and enthusiasm,so I thought why not make 'Kaju Rolls' instead? So I mixed some green color and yellow color in parts of the dough and decided to make 'tri color' Kaju rolls. But in vain....

That didn't work out either....it was all sticky, wouldn't form into nice shapes...

So...finally with little (actually 'NO') patience left.....I rolled them into balls, like pedhas, and garnished them with sliced almonds(As seen in the picture above).

When 'M' came home for lunch, he said the pedhas look perfect and taste like Kaju katli..the shape doesn't matter..all that matters is the taste....etc.He also realized I wasn't happy with my current blender....so has offered to buy one ....which I like! Any Suggestions?

Till we buy the new blender,my friend 'V' had offered to demo the Kaju katli recipe for me...so will be posting the recipe..as soon as I learn it from her.

Till then..'Happy Dussera'!

"Sweet treats"-Sheera/Sooji Halwa

Just yesterday,I wrote in the blog ... 'M' being very busy (@work+studies) and being lazy to cook in the kitchen, and that his 'helping' in the kitchen is ordering a Pizza to 'take care' of the meal..blah blah blah....

But....yesterday evening....he himself offered to make 'Sheera/Sooji Halwa"(needless to say ...one of his favorites) !!!!

He asked me for the recipe and instructions and was all enthusiastic about making it himself.Though I believe in him, I couldn't help myself looking over his shoulder to make sure he was doing as I instructed.That is a bad habit and the 'chef' should be given all the freedom when he cooks but 'head chef of house' in me....wouldn't let me do that...

'M' did a great job and the 'sheera' tasted perfect! Thank you 'M' for being such a 'sweet' husband!

Ingredients:

1) 1 cup rava/sooji/cream of wheat

2) 1&1/2 cup water

3) 1 cup whole milk

4) 1/2 to 3/4 cup sugar

5) 1/4tsp Cardamom powder

6) 1 pinch saffron

7) 1 pinch salt

8)1/8tsp nutmeg powder

9) 1/2 cup butter/ghee

10) Cashews and raisins

Method:

1) Boil water+milk together

2) Roast the rava in butter/ghee till golden in a deep pan

3) Add the hot water+milk to the roasted rava,mix.Cover and steam for 1-2 mins on low flame

4) Add saffron,cardamom,nutmeg,sugar,salt and mix well.

5) Garnish with cashews and raisins.

6)Serve warm.

Variations:

1) Mango puree can be added to the sheera to make 'mango sheera'.

2) Pineapple pieces can be added to make 'Pineapple sheera'

3) When offering to god,we usually add banana cut into small pieces.

"Around the World in 30 Weekends"-Weekend 2=Italy

Dish Name: Spaghetti with Zucchini strands


Amongst the cuisines which I have tasted and liked after coming to USA,I would rate 'Italian' amongst the top.Over the years,I have developed taste for Italian food and also gotten comfortable cooking it myself. First thing which comes to your mind when you hear Italian food is Pizza and Pasta.For my 'Around the world series' I decided to make Spaghetti with Zucchini strands.Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
I had read this recipe by Chef Michael Chiarello(From Food Network) in Readers digest.It's pretty simple,attractive and very 'apt' for taking me on a 'Virtual Culinary tour' to Italy!

I had the spaghetti in the pantry, a Zucchini squash from 'E's school garden and fresh basil from my own garden.So with all the ingredients on hand....I was set to make the pasta.....the Michael Chiarello way...
Ingredients:
3/4 lb. dried spaghettini (I used 1& 1/2 fist full)
3/4 lb. zucchini (I used 1 whole zucchini)
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tbs. minced garlic
1/2 tsp. red pepper flakes
3 tbs. coarsely chopped fresh basil
2 tbs. finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tbs. freshly grated Parmesan cheese
Method:
1. Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2. While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper.
3. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
4. Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Turn on exhaust fan, and add red pepper flakes. Quickly add basil and parsley; mix well. Remove from heat.
5. When pasta is done, drain, reserving about 1/2 cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining 1/4 cup oil, garlic mixture, and 1/2 cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tbs. cheese and serve at once.

My variations:
I took a 'general' idea from Michael Chiarello's recipe and modified it a little bit to suite our taste.
1) Cut the Zucchini strands length wise little thicker than julienne, otherwise they get too flimsy in the sauce.
2)Used 2tbsp 'Crushed tomatoes' in the sauce to make garlic-tomato sauce
3)Used only 1tbsp olive oil instead of 1/2 cup
4)Added 1/2tsp 'Italian seasoning' to the sauce
5)Used about 1tbsp Parmesan cheese in the sauce and some more to sprinkle on top while serving.
5)Added a 1/4tsp Ajwain/owa seeds.

About the picture:
The yellow flower in the picture is a squash flower.It is supposed to be edible ,but never tried it myself.The green leaves are fresh basil from our garden.

"Food for Thought"-Is fresh food better than canned food?

Is fresh food better than canned food?
By Peggy Trowbridge Filippone, About.com
Photograph from: Wikipedia/canning
Canned Foods
© 2008 Peggy Trowbridge Filippone
Question: Is fresh food better than canned food?Studies show that canned foods are just as nutritional, if not more so, than fresh foods
Answer: The current trend is pushing fresh, organic foods for nutrition and health, but truth be told, fresh vegetables are not necessarily more nutritious than canned. A 1997 study1 by the University of Illinois Department of Food Science and Human Nutrition found that canned fruits and vegetables provide as much dietary fiber and vitamins as the same corresponding fresh foods, and in some cases, even more. For example, canned pumpkin provides 540% of the Recommended Daily Intake of vitamin A, while fresh pumpkin only provides only 26%.

Fresh foods begin losing vitamins as soon as they are picked, and often sit in warehouses or in transit for as long as two weeks before they find their way into the market to sit even longer waiting to be purchased.

Fresh fruits and some vegetables are harvested before they are even ripe, and depend upon time and other means to reach the ripened state. Canned foods are harvested at their peak of ripeness and normally cooked and processed from the source within hours, thus preserving more vitamins than their fresh counterparts.

Over 1,500 food products are available in a canned state, lending convenience and diversity to those with a busy lifestyle. The sodium content in commercially-canned foods has been significantly reduced, up to 40% over old canning methods.

Most canned foods are also now available in low-salt, no-salt, low-sugar, and no-sugar preparations for those with special dietary needs and/or those who want a more natural flavor.

Other artcles in support:
http://www.essortment.com/all/cannedfoodsaf_rkxj.htm

In opposition:
http://en.allexperts.com/q/Food-Science-1425/2008/10/Canned-food-bad.htm

Any thoughts? Anyone??

"Everyday Cooking"-Potato and Peas Paratha

Yesterday's 'Navaratri Potluck' was a big hit.It was so nice to meet all friends together,share good food, laughter and for a change we (the adults) got to play cards while the kids played on their own..without (much) brawling! I really look forward to such potlucks..where things are kept casual..... just catch up with friends,relax, share recipes and good food,laugh..be your own self....it is soooo much fun !
The 'bread pakoda' appetizer I took along for the party....was liked by everyone.Everyone joked about the color combination in the pakodas.....to be 'very patriotic'! See... now I have a 'special' appetizer I can take along to 'Independence day' potluck ..if we have any!
Since we got back home really late after the card game (which I won... once..yeah!!) last night,waking up this morning was....ummm a bit difficult.But 'E' wakes up at his usual 7.30am time..so we had to too!
What's cooking for lunch?.....No that was not 'M' asking me about lunch(he hardly does!)...it was me asking myself...
'M' isn't interested in food as much as I am.He loves to eat good food...but I guess....he's too lazy (and yes...verryyyyy busy) to make it himself,try out different things,learn about it..etc.His way of 'helping' me in the kitchen would be to order 'pizza' for the meal! Hahahha!
So......without much hesitation..on what to cook for lunch... decided to make Aloo parathas.My friend 'V' had been asking me to put up this recipe,as she likes the parathas I make.So this one is for her...
She herself is an incredible cook....and I have hardly tasted anything she made, which was far from 'perfect'.
Ingredients:
For the stuffing/filling:
2-3 large potatoes boiled mashed without any lumps
1/2 cup cooked green peas mashed well
1/2tsp cumin
1/4 tsp garam masala
1/2 tsp chili powder
1/4 tsp cumin-coriander powder
2tsp chopped mint (optional)
1tsp garlic paste
2tsp chopped cilantro
salt to taste

For dough:
1 +1/2 cups whole wheat flour
2 tsp oil
1/4tsp ajwain/owa seeds
salt to taste
water for kneading

Method:
1) Mix flour,oil,salt,ajwain seeds and knead into a soft dough.Keep aside covered.
2) Mix the mashes potatoes,peas,garlic paste,cumin,garam masala,chili powder,cumin-coriander powder,salt etc and knead well.
3) Make lemon size balls of the dough.Roll into a small circle.
4) Put a small lemon size ball(little small than the dough itself) in the center of the rolled out dough.
5) Cover the stuffing completely by folding the dough from all sides.Stuffing should not ooze out.
6) On a well floured surface, gently (without heavy pressure) roll out the paratha.Roll out thicker than chapatis.
7) Roast the parathas on hot pan, with occasional brushing with oil.
8) Roast till both sides are golden brown.
9)Serve hot with mint-coriander chutney/raita/ketchup/butter.

'Appetizers"-Bread Pakoda

So after yesterdays try on Rava dhokla.....which failed, decided to look for some easy appetizer recipe for tonight's 'Navaratri Potluck'.Found this interesting site -'www.showmethecurry.com'.
Those women are doing a great job with the recipes and they even have videos on the website.It's pretty helpful to be actually able to see the recipe being cooked.

I decided to give their 'bread pakodas' a try.

Near my college in Pune,there was this small snacks bar named 'Bipin',which served similar bread pakoras..they called it 'bread patties'. They would make a sandwich of bread with spicy aloo stuffing,dip in besan and then deep fry the whole sandwich like pakoras.It was served with this amazing sweet-sour tamarind- jaggery chutney and chopped onions on top! Ohh boy...my mouth is already watering..with those memories.It was such an amazing snack..especially after long days at lab..practicals...lectures...rainy days. Of course we had to keep our 'calorie consciousness' aside to enjoy that tasty pakora!

Anyways...

Here's the recipe from 'Showmethecurry':
Ingredients:
Sandwich Bread – 3 slices
Tomato Ketchup
Cilantro or Mint Chutney
Oil – for deep frying

For the Batter:
Chickpea Flour – 1.5 cups
Water – 1/4 cup
Baking Soda – 1/8 tsp
Salt – to taste
Red Chili Powder – to taste
Turmeric Powder – 1/8 tsp
Roasted Cumin Powder – 1/4 tsp
Chaat Masala – 1/2 tsp

Method:
1. Cut the edges off the bread slices.
2. Open the bread and spread Mint/Cilantro Chutney.
3. On the other side spread the Tomato Ketchup. Keep aside.
4. In a flat bottomed platter, add in the dry ingredients for the batter. Mix well.
5. Slowly add in the water.
6. Mix well to a smooth batter, making sure there are no lumps.
7. Heat the Oil (for deep frying) on medium heat.
8. Once the Oil is hot, dip the bread sandwich in the batter.
9. Make sure to get all the sides and corners.
10.Place gently in the Oil and allow it to cook (golden).
11.Turn and cook on all sides.
12. Once done, take the Pakoda out and place on a paper towel.
13. Allow it to cool down just a little and cut into desired sizes.
14. Serve hot.
Tips:
1. For a variation, dip plain bread slices in the batter and fry.
2. Allow the Oil to heat up at Medium heat…and evenly.

I made little variations:

1) Made Mint+Cilantro chutney

2) Added owa/Ajwain seeds to the batter

3) Added 1/2tbsp rice flour to the batter.

Though I liked the ease of this recipe (no aloo stuffing needed) and looks attractive after cutting,the taste is surely not as delicious as 'Bipins' bread patties. Next time,I will surely make aloo stuffing and try out 'Bipins' way..and serve with that tangy tamarind and jaggery chutney.

As for today...these bread pakoras will be the appetizer for tonight's party! Let's see what my friends at the potluck party,have to say about these?

"Everyday Cooking"- Black bean and Corn Quesadilla

Had a rough start to the day.'M' usually leaves for work at 6.45 am on Thursdays. 'E' and me sleep till a little later.But today 'E' decides to wake up even before 'M' leaves for work.So obviously I have to wake up early and start the day....
Then.....after the daily chores,I decide to try out this 'Rava Dhokla' for a Potluck party on friday.But...the rava:soda ratio was all messed up and..so was my dhokla....all brown colored and tasting like 'soda'. Cancelled the plans of making this for the party, and started to work towards making lunch. Had planned to make 'Wheat dosas' with grated carrots..and eat it with leftover curries in the fridge..and mint-coriander chutney.But the 'unlucky' streak continued..and my mint-coriander chutney was... bitter..strong tasting....too minty.....not good :(
On top of everything..'E' was in a special mischievous mood today.He spilled one box of juice all over himself, stuck play- doh balls all over the furniture,wanted to play with scissors (!),wanted me to pick him up all the time....and muchhhhh moreeee....
Anyways...
Good part though...was I got a little better at photographing food!( That's what I think!).I took this picture of the 'Black Bean Corn Quesadillas' this morning,between all the craziness...and I believe it came out good! This quesadilla is based on the flavor/tastes of the 'flatbread' we had at the farmers market the other day.I tried it out and it came out really good.
Ingredients:
1/2 cup Black beans,boiled (I used canned,drained) and seasoned with salt,chili powder,cumin coriander powder
1/2 cup corn(frozen,thawed in microwave) seasoned with salt and pepper
1/2 cup Tomato salsa (recipe follows)
1 cup Pepper jack cheese shredded/Mexican blend chesse
4 Spinach/Corn/Wheat Tortillas
1 tbsp Cilantro chopped
Olive oil to warm and crisp the quesadillas.
For Salsa:
3-4 ripe tomatoes boiled,peeled and crushed OR 1 can of crushed tomatoes
1tsp olive oil
1 clove garlic chopped finely
1 tbsp onion chopped
1/4 tsp cumin coriander powder
1/4tsp sugar
salt,pepper,chili powder to taste
Method:
Salsa:
1) In a pan,heat 1 tsp oil,add crushed garlic and onions.Fry for 1 min
2) Add the crushed tomatoes, salt, sugar, chili powder,pepper,cumin-coriander powder and heat for 2-3 mins.Turn off heat.
Quesadilla assembly:
1) Spread about 1-2 tsp salsa on the tortilla.
2) Add 2 tsp black beans, 2tsp corn, 1/4 tsp cilantro,1tbsp pepper jack cheese and fold into half.( Semicircle)
3) Warm on a heated flat pan by brushing olive oil on both sides
4) Warm till the cheese melts and the tortilla gets golden brown marks.
5) Serve hot with sour cream or salsa.

Note:
1) Quesadillas can be made with various different fillings like fried Onions+Mushrooms/ fried broccoli/ green peppers/just cheese/Chicken etc
2) Cheese-I personally like the pepper jack cheese due to its spicy taste
3) Instead of corn tortillas,I have also made them with regular whole wheat 'chapatis'.(I usually make them for 'E').They taste pretty good too!

"For Little Tummies"-Squash 'Sweet Hearts'

'E' had a play date yesterday morning with my friend 'P's son and one another boy from his playgroup.Was wondering what snack I could make for them? Just 2 days ago,had asked my mom about the 'pumpkin pooris' she used to make for us.Since,I had the butternut squash left in the refrigerator,decided to make these.

My friend 'P',who by the way is a food fanatic like me, was curious about these pooris too.So we decided to make them together.The pooris came out pretty good but I wasn't so happy with appearance. We just made them into 'rounds' and fried.

In the evening though,before 'M' came back from work,decided to remake the squash pooris and this time.....give them a makeover into 'Squash Sweet Hearts'.

'M' was happy to munch on his childhood's favorite food ,'E' was excited about the 'heart' shape and I...felt ...elated to see my 'sweet hearts' happy!

Ingredients:

1 cup Butternut squash grated
1-2 cups whole wheat flour

1/2 cup jaggery
1/2tbsp sugar
1/4tsp Cardamom powder
1/8 tsp Nutmeg powder
1tsp oil
salt to taste
Oil to fry

Method:

1) In a pan,mix together grated squash,jaggery and sugar.Cook till all the sugar and jaggery melts. On low flame cook about 2 mins more till the mixture looks translucent.

2) Add cardamom and nutmeg and let it cool completely
3) Slowly add wheat flour,salt,oil and knead into a soft dough.Add only as much flour as the squash jaggery mixture can absorb.Can add 1 tsp milk,if dough becomes too hard.

4) Roll out the dough (thicker than chapatis) and cut into desired shapes with cookie cutters.

5) Deep fry in oil until golden brown.

Note: I am sending this recipe to Laura Tabacca's Blog (http://thespicedlife.blogspot.com/
for her 'Family Recipes Event'.

"Everyday Cooking"- Potato and green beans patties

'E' goes to Pre school on Monday,Wednesday and Fridays..so these are the days.... I can do elaborate cooking. For lunch made green bean subzi and chapatis.Now you will say..what's so elaborate in 'Green bean' subzi..but believe me....with 'E' hanging around in the kitchen with me...with all his toys(made into an obstacle course for me), his constant nagging, emptying the shoe-closet in the dining room,demands that I should race his 'hummer' truck once in a while, draw a car on a paper even when I am making dough for chapatis.....ufff....and what else...the list goes on.....With all this ....peeling green beans,cutting into small pearls....let me tell'ya verryyy time consuming...

So after he went to school.....I made the green beans subzi..with green beans cut like small pearls, onion,tomatoes and garlic.This is not the usual way I make it,but tried this one out today.It came out OK....not as I had expected.

In the evening,for dinner,hardly had any appetite for the same green beans and chapati.So turned them into these delicious patties with potatoes and made a complete meal by serving those like 'burgers' in whole wheat bread.Also,realised that, its a great way to 'hide' the beans into the potato,so kids cannot make out what they are eating!Though I cannot complain about my little 'E'..he likes the green bean subzi with chapati.

Here goes the recipe:

Ingredients:

2 large boiled potatoes -mashed

1 cup green beans (cooked and seasoned with turmeric,chili powder,cumin-coriander powder and salt) or prepared leftover subzi

1 tsp garlic ginger paste

1-2 tsp mint leaves chopped( Mint is imp.It will cover the 'beany' taste of beans )

1/2 tsp cumin seeds

1/4 tsp chilli powder

1/4tsp garam masala

salt to taste

Bread crumbs to fry

Oil to fry

Tomatoes,onion slices to garnish

Method:

1) Heat 1tsp oil in a pan.Add cumin,garlic ginger paste,fry for a min.

2) Add the mashes potatoes,green beans,chilli powder,mint leaves,garam masala,salt etc and mix all together

3) Let cool.Mix well.

4) Make into patties,roll into seasoned (salt,chili powder) bread crumbs and shallow fry in oil

5) Serve with Ketchup/mint chutney and with tomato and onion slices (like cutlets)

6) Can be eaten as veggie burgers in burger buns or plain slice bread.

7) Instead of mixing the green beans,they could also be stuffed inside the potato covering and then shallow fried.

'Everyday Cooking'-Farmers Market

Ithaca Farmers Market

Had a perfect 'lazy' Sunday.Got up late...didn't cook much...except for the 'Quiche' for the around the world' segment....then went to farmers market.
Ithaca Farmers market is located on the shore of Cayuga lake. Many people come to relax and sit near the water, feed the ducks,play music ... There are boating rides, food stalls, fresh veggies and much more.Its nice to taste the variety of different foods at the stalls..there is Chinese,Vietnamese,Indian,Cambodian,Cuban....baked goods,juices,health foods...you name it..and probably find it there.
We tried these delicious brick oven baked 'flat breads' yesterday.They had it in 3 varieties...
1)southwestern(with corn,black beans and salsa), 2) herb oil and asiago cheese 3) tomato and mozzarella.We tasted the first too.
They were made by thinly rolling out dough which was also hand stretched(the shape was pretty rustic). Then were topped with one of the above combination of toppings,cheese and baked in the brick oven for 3-4 mins.They came out crispy thin, the cheese was bubbling all over the bread and incredibly tasty. Loved em'.
Can't wait to try making them at home myself!
After the delicious lunch, bought some veggies at the stalls. There were these orange banana peppers...which the lady said aren't hot.Planning to stuff those and make some pepper boats/ bhajjis.


All the others will be used in the recipes as and when need.We will see..how they come out!

"Around the World in 30 Weekends" -Weekend 1-France

Dish name: Spinach and mushrooms ‘Quiche’

Though Tokyo and London has unseated Paris as the world’s culinary capital, for all practical purposes, ‘French cuisine’ is still considered as the ultimate cuisine.
What better place could I start my culinary journey of ‘Around the world in 30 weekends’ other than France?
I decided to make ‘Quiche’. In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche can be eaten warm but is more commonly eaten cold, making it a suitable component of the food served in a typical summer picnic.

I have baked quiches several times before and this one is my favorite vegetable combo. It is a great way to get kids to eat vegetables and eggs. ‘E’ loves to eat this quiche with ….what else???…Ketchup! Its ‘M’s favorite dish too. Whenever we go grocery shopping to Wegmans, he wants to pick one up from the eatery section. I always promise him to bake one myself .....yes..I do!

So here we go to France…

Ingredients:
1 Ready to bake frozen pie crust
6 eggs
1 bag baby spinach finely chopped
1&1/2 cup sliced mushrooms
¾ cup pepper jack cheese
½ cup mozzarella/cheddar cheese
1tbsp whole milk/heavy cream
½ tsp red pepper flakes
1/8tsp black pepper
1tsp olive oil
Salt to taste
Method:
1) Preheat oven to 375
2) Bake the empty pie crust for about 8 mins.
3) Heat 1tsp olive oil; add the finely chopped spinach and 1/2 of the mushrooms. Saute for 3-5 mins. Add salt, black pepper. Turn down the heat. Keep the pan in slanting position to drain all the excess liquid. Gently press the vegetables and get out all the excess liquid. This can be used in soup later.
3) Whisk 6 eggs and milk. Add the cooked vegetables and half of the pepper jack and cheddar cheese.
4) Pour into the half baked pie crust, top with remaining cheese, red pepper flakes, arrange remaining mushrooms in circles and bake for about 45-50 mins till the eggs set and top turns golden brown.
5) Cut into wedges and serve (with Ketchup if you like!)

"Chatpata Chaat"- Basket Chaat

Who doesn't like chaat?? It's mouthwatering tasty, sweet-sour,spicy,crunchy ....with so many textures and tastes going in one dish it's hard to resist.....and too tempting!

'Basket chaat' is especially dear to me.It takes me back to days..when 'M' and I were dating (the Indian way! )There was this place on FC road..'Maan meet'....(has anyone else been there?) which served all kinds of Lucknowi chaats.'M' and I went there ..well to 'hide' from everyone else and also for the 'Basket chaat'.They used to make their baskets with sev molded into baskets.

I am sure all the Puneites are nostalgic about this chaat.I know my friend 'A' is.....just last week she was asking me about the recipe.....

My mom read the recipe somewhere and tried it.She made the baskets differently though..with rava and maida.I like to make the way she makes it....and here is her recipe.

For the Crispy Baskets-

Ingredients:

1/2 cup all purpose flour

1/2 cup rava

1/4th tsp salt

1tbsp hot oil

Oil for frying

Method:

1) Mix Rava,all purpose flour,salt, hot oil and knead well.The dough should be 'hard' and not soft.

2) Roll out into thin circle.Place the circle on a steel bowl/mold/vaati.Make the dough fit snugly on the molds outer side.

3) Fry the dough along with the mold in hot oil. Remove the mold gently after the dough is set in oil.

4) Fry both sides of the basket on low flame till golden brown.Drain on paper towel.

5) Store in airtight container after cooling.

For Filling

Filling in Basket chaat is pretty versatile.You can add whatever you like..like boiled potato/corn/ chick peas/soya chunks etc etc.

Season the above with salt,chili powder,cumin coriander powder,chaat masala.

For Tamarind-Jaggery-Mint Chutney

1)Dissolve 1/4 cup jaggery in 1/2 cup water.Add 1/2-1 tsp tamarind paste.Mix

2) Add 1tsp mint paste,salt,chili powder,chaat masala.Stir.

Assembly of the Basket Chaat:

1) Place the basket in serving plate.Fill with boiled mashes potato/corn/chick peas filling.

2) Top with finely chopped onions,tomatoes,sev/farsan, tamarind chutney,cilantro.

3) Dig in!

'Everyday Cooking'- Layered Chicken Biryani

Before starting to cook for lunch, asked 'M' whether he would like 'Chicken curry' or Chicken Biryani' for lunch? 'M' is not a big fan of rice.He says,when he was a graduate student in Chicago,all he and his roommates would cook was....rice. It was easiest thingto cook and so he has had so much rice during those years..that now..he tries to avoid it whenever possible!

But, I have seen him eat rice whole heartily in one dish....'Chicken Biryani'.

With his approval on hand,I set to cook Chicken Biryani with 'layers'. Many 'dum biryani' recipes layer the rice and chicken alternately..and that's how famous 'Trushna's Biryani house' in Pune used to make it ,that's how my mom used to make it..and that's how I like to cook it too!

Recipe for Chicken :

Ingredients:

1 lb boneless chicken( you can use with bones too) cut into cubes

2 medium onions chopped vertically

1/2 cup grated coconut(fresh or dry)

2 tbsp tomato puree

2 cloves garlic

1/2 tsp grated ginger

1/2tsp sesame seeds

2tsp cilantro leaves and stems

1/2tsp chicken curry masala

1/2 tsp garam masala

1/2 tsp chili powder

1/4tsp turmeric

1/4 tsp cumin-coriander powder

2tsp mint paste

1tsp cumin seeds

1-2 bay leaves

1tbsp oil

salt to taste

Method:
1) Heat 1tsp oil, add the chopped onions and fry till golden brown.Add coconut,roast till brownish colored.Blend into smooth paste along with cilantro,garlic,ginger,sesame seeds.Keep aside.

2) Heat 2tsp oil,add bay leaves, cumin,the above paste and fry for 5-6 mins.Add turmeric,garam masala,chicken curry masala, chili powder,cumin coriander powder,tomato paste,mint paste,salt and fry again for 2-3 mins.

3) Add the cubes chicken and let it cook till well done.Add little water as and when needed.But the gravy should be thick and not too runny.

4) Garnish with cilantro leaves.
Recipe for Rice Pulav:

Ingredients:

1 cup Basmati rice,washed and drain

2 cups hot boiling water

1/2 cup mixed vegetable cut into small pieces (carrots,green beans,peas,corn etc)

2tsp ghee/butter

1/2tsp cumin

5-6 cloves

1/4tsp cinnamon powder

1/8tsp black pepper

1/8tsp cardamom powder

5-6 saffron sticks

Salt to taste

Method:
1) Heat 2tsp ghee,add cumin,cloves,rice and fry for 3-4 mins.

2) Add boiling hot water,black pepper,cinnamon,cardamom,saffron ,salt,vegetables etc and let it cook till almost well done.

3) Rice should be cooked,but individual grains should be seen (rice shouldn't be sticky).

4) Remove onto a plate and let cool.

For garnishing:

1) Fry 1 potato into finger chips

2) Fry 1 small onion into vertical chips

3) Roasted cashews

4)Chopped cilantro

5) Saffron sticks mixed in 1tsp milk

Layering Chicken and Rice to make Biryani:

1) In a heavy bottom pan, add 1tsp oil.Add 1/2 of the cooked chicken with gravy,some fried onions.

2) Add about 1/2 of the cooked rice on the chicken.

3) Sprinkle few drops of saffron milk and sticks

4) Add the remaining chicken,onions, cashews etc

5) Layer with remaining rice ,fried onions,potatoes,cashews.Sprinkle with saffron sticks in milk.

6) Close the pan with a tight lid.

7) Place the pan on a tava and then on a stove (this way the biryani won't burn when steaming/dum)

8) Steam the biryani for about 8-10 mins Without letting much steam escape.

9) Garnish with cashews,cilantro and Serve hot.

10) Can be served with cucumber raita/tomato soup/papad etc

'Everyday Cooking'- Moong Dal+Rava Uttapa

Moong Dal+ Rava Uttapa

Amongst my favorite cuisines, I would rank 'South Indian' food in the top places.Growing up in multicultural Pune (Maharashtra,India),south indian food was on the menu of most of the restaurants. Though the variety was limited to idlies, dosas, uttapas and vadas. Even at home, idlies and dosas were made quite frequently.After coming to USA, amongst the many things I miss about India, are, the udipi restaurants and their paper thin,crisp dosas served with steaming hot sambar and spicy coconut chutney.'M' and I sometimes visit New Jersey for 1 reason....eat authentic south indian food! Yeah..it sounds crazy..that we drive 3-4 hrs from here down to NJ...but it is worth it! Even the temple in Bridgewater,NJ has a very good cafeteria with good south indian food.
My mom used to make these fluffy moong dal uttapas at home in Pune.I make them a bit differently.She made them with moong dal alone.I prefer to add rava.I don't even know, whether there is 'really' this particular kind of uttapa in south indian cooking (My South Indian friends..can help me here),but let me tell you, it is delicious and nutritious. Even 'E' loved it! Actually today, when he got back from his pre-school,first thing he said was' mummm mumm' i.e food.He was starving,he probably did not eat any snacks they gave him at school.So, as soon as I gave him the uttapa with chutney and sambar,he finished it right away!
Ingredients:
1 cup yellow split moong dal
1&1/2 cups rava
1/2 cup sour yogurt
1 green chili
2 cloves garlic
1 onion finely chopped
1 green chili finely chopped
1 tomato cut into thin rounds
2tsp cilantro finely chopped
1/2tsp cumin seeds
salt to taste
Method:
1)Soak the yellow moong dal overnight
2) Grind with 1 green chili,and garlic into a smooth paste.
3) Add the rava,yogurt,and water to make thick batter.
4) Put in a warm place for 4-5 hrs.
5) Add cumin seeds, salt, mix the batter.Thin out with water if needed.
6) Heat a nonstick pan on medium heat.Rub the surface with oil, and spread 1 tbsp batter into a thick circle.
7) Top with tomato,onion,cilantro and green chillies.Dab little oil on the edges.
8) Cover with lid and cook for about 2 mins.Flip the uttapa and cook again for 2-3 mins until golden brown and crisp.
9) Serve with spicy Coconut-cilantro-mint chutney and steaming hot sambar.

Coconut Cilantro Mint Chutney
Ingredients:
1/2 cup grated coconut (fresh or dried)
1 tbsp dalia (i.e yellow 'pandharpuri' dal added to chivdas)
1/4 cup chopped cilantro
2tsp chopped mint
1 green chili
1 clove garlic
salt,sugar to taste
1tsp oil, 1/4tsp cumin,mustard seeds for 'tadaka'
Method:
1) Grind together coconut,cilantro,mint,green chillies,dalia,garlic with salt and sugar.Grind into smooth paste.
2) Heat 1tsp oil and mustard seeds,cumin. Once they crackle, add to the chutney.
Enjoy!

'Everyday Cooking'-Tomato soup (semi homemade way)

Tomato Soup/Saar

Was driving 'E' back from his gymnastics class yesterday evening and thinking as I was driving...umm what do I feel like eating for dinner?? Pizza...yes Pizza! But quickly dismissed the thought....as I remembered there were enough left overs from lunch which we could eat for dinner. And also, last week, during our Cape Cod trip we had pizza a lottt of times..So..no pizza

:( I thought...

But.....when I got home 'M' said he was wondering if we could order...(guess what????? ) for dinner?? PIZZA!!!!!! Even he was craving the same! This has happened a lot of times before...'M' and I think alike a lot of times! You know..as they say....married couples start becoming like each other in each others company....I believe its true! We are becoming 'one' truly!

It's good in lot of different ways...but I guess..NOT..when both feel like eating pizza ...way too many times! Especially when worrying about going past certain(don't want to mention!) mark on the weigh scale!

Anyways.....we ordered the 'Chicken supreme' pizza with extra jalapenos from Pizza Hut. To go along with the pizza (and to feel less guilty about ordering outside food) I decided to make my 'semi homemade' tomato soup.

I have been making this soup for quite sometime now....and it has sort of become a staple for all my party menus.The reasons being: its easy to make, and evvvveryyyyone likes it....from my mother in law to my mom.....and from 'E' and 'M' to all my friends seem to love it...

I buy the canned Campbell's condensed tomato soup cans,and jazz it up my way...

The canned soup saves me tons of efforts of boiling the tomatoes, peeling...blending etc etc.And believe it or not....its cheap to buy this can than to but tomatoes to yield the same amount of soup.

I don't really know how I have come up with this recipe...but this concoction works just perfect!

It's mix of Indian and Italian spices and herbs.....which gives this soup a very warm and comforting flavor.It's sour, sweet, spicy all at the same time.Perfect on those cold winter nights or as an accompaniment to other dishes.

Ingredients:

1 can Campbell's canned tomato soup(or any other brand would do)
1&1/2 to 2 cans water (usually on the can,recipe calls for only 1 can water.But I add more)

1/4 tsp cumin

5-6 curry leaves

1/8tsp black pepper powder

1/8tsp grated ginger

1/8tsp Italian seasoning/or just dried basil

1/8 tsp cinnamon powder

1/8tsp chili powder

Salt,sugar to taste

2tsp ghee/butter

Croutons,cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter in a pan.Add cumin,grated ginger,curry leaves.Fry for 30 secs.

2) Add the canned condensed tomato soup, 2 cans of water,mix well and let simmer.

3) Add black pepper,chili powder,Italian seasoning,cinnamon powder,salt and sugar.

4)Let it simmer for 3-4 mins

5) Garnish with cilantro, ghee and croutons

6) Enjoy Hot!

About my Blogs name...

MyKitchensAroma
'M' just pointed out to me this morning that he found blogs with similar names when he was browsing the net....there was 'Aromas of my Kitchen' ...'My Kitchen Aromas' etc etc...
My sincere apology to those other blog owners, but the resemblance in the name was purely unintentional and did not mean to 'copy' or hurt anyone.
When I was thinking about starting this blog....the first thing came to my mind was....sharing my kitchen/passion with everyone.....and what other quality of food other than 'aroma' can travel faster?
So....'Kitchen' and 'Aroma' were definitely the words I wanted in my blog. And so.....put them together to make: MyKitchensAroma
But did not quite realize in this 'blogging' world....there are many who think alike...my mistake!
Anyways..as long as all live in harmony and have no hard feelings....we are good!
Hope 'MyKitchensAroma' brings the joy and satisfaction I desire from my cooking and sharing.... to me and to all!

'Everyday cooking'-Butternut Squash curry and chutney

Butternut Squash

Went grocery shopping last evening with 'E'. 'M' stayed @home because he wasn't feeling very well( and well..he isn't a grocery shopping enthusiast either!) He has this theory,where scientists work on making a 'food capsule',which you take once every 6 months..and you don't need to go grocery shopping,cook, eat and do the dishes! How convenient..and ya..how lazy????
Anyways......

At the grocery store,there were these fresh pumpkins and all kinds of colorful squash.'E' loved to look at those and touch them. I usually buy the 'precut' butternut squash,as it makes my life easier and they do a pretty good job of cutting into neat squares.But yesterday I thought..oh well..'E' will love to take a whole one home.So I bought this whole butternut squash.

This morning 'E' woke up and sensed that we are getting him ready for his pre school(Which just started last week..and ohh boyy..there is a lotttt of crying and 'mumma' mumma' there.) He started crying and telling me he doesn't want to go to school.Just to distract him,I reminded about the pumpkins we saw at the grocery store yesterday...and that mumma is going to make 'pumpkin curry/bhaaji' for him today after he comes back from school. I got him ready..and started for school.Throughout the way he kept crying..and telling me 'I want to eat pumpkin bhaaji..I want to eat Pumpkin bhaaji'!!!!! My poor little one...he thought if I make the bhaaji now,he doesn't have to go to school! How innocent!

Squash Curry/Bhaaji

Ingredients:

2 cups Butternut Squash cut into cubes
1 green chilli

5-6 Curry leaves

1/4tsp methi seeds

1/4 tsp cumin

1/4 tsp mustard seeds

1/4 cup ground peanut/cashews(I use cashews because 'E' is allergic to peanuts)

Turmeric,asfoetida,salt to taste

1tsp oil

1/2 cup Water
Method:

1) Heat 1tsp oil,add cumin,methi,mustard,turmeric,asfoetida,curry leaves.

2) Add the precut squash.

3) Saute,add water,salt,water and simmer for about 7-8 mins

4) Add peanut/cashew powder,mix

5) Garnish with coriander.
6) Serve with warm rotis/chapatis/rice

Squash Chutney

This year when we visited India,my mother in law mentioned that pumpkin is her favorite vegetable.She said,it not only tastes good,but you can use all the parts of the pumpkin and nothing goes waste.She makes curry/bhaaji out of the pulp(is that what you call it?) ,she makes chutney from the pumpkin peel/skins and dries the seeds to use as snack later! Wow! I decided to follow her foot steps and use the squash to the fullest!

Ingredients:

1/2 cup Squash peels ground in a blender

1/4 cup peanut/cashew powder

1/4 tsp Cumin,mustard ,sesame seeds

1 green chilli ground along with squash peels

1 clove garlic ground along with squash peels

Turmeric,asafoetida,salt,sugar,chilli powder to taste

1tsp oil

Method:

1) Heat oil,add mustard,cumin,sesame seeds.Add the ground squash peels.

2) Saute on low flame for 6-7 mins

3) Add salt,peanut powder,chilli powder,sugar.

4) Saute again for 2-4 mins.

Feel good about using the squash to the fullest and stretching the dollar!

'Everyday cooking'- Ziti Pasta bake with broccoli and tomatoes

Ziti Pasta Bake with Broccoli and Tomatoes

Opened the refrigerator this morning,only to realize...'time to go grocery shopping'! With the very few things left in the fridge,'what to cook' for lunch becomes more prominent.Found a head of broccoli and 4-5 large jumbo sized tomatoes(which we bought @ the Tomato festival on this weekend).Always have some kind of Pasta on hand( coz... well ..easy to cook and both 'E' and 'M' seem to like it).And then..put together this pasta bake.Usually I like Spinach in white alfredo sauce,but didn't have any..so well...used up the broccoli head.'E' asked me to take out all the broccoli when I was feeding him..but ate the pasta and the tomatoes.

Ingredients:

2 cups uncooked Ziti Pasta

1/2 cup brocoli cut into bite size pieces

2 tomatoes cut into round slices

1 cup milk

2tsp corn flour

2 cloves garlic crushed

2 pinches of owa/ajwain seeds(taste similar to Oregano)

4tsp Ketchup/marinara sauce

Black pepper,salt,red pepper flakes,italian seasoning to taste

1tsp butter

1/2 cup shredded mozarella

1/4 cup pepper jack cheese

Method:

1) Boil the pasta till cooked (8-10 mins),drain well.

2) Heat 1tsp butter,added crushed garlic,corn flour.Saute for minute.Add broccoli and saute again for 1-2 minutes on low flame.

3) Add milk slowly,and cook the sauce till thick.Add salt,black pepper,italian seasoning,red pepper flakes,ketchup 1/4 cup of shredded mozarella etc.

4) Add the cooked pasta and mix.

5) Pre-heat the oven to 375.

6) Put the pasta in oven safe dish,sprinkle with ajwain seeds.Place the sliced tomatoes on top.Cover the tomatoes with shredded cheese.

7) Cover with aluminum foil and bake for about 15 mins till the cheese melts.

8) Broil for 2-3 mins till the cheese turns golden brown.

9) Garnish with cilantro/parseley leaves

10) Enjoy hot.

'For Little Tummies'-Zucchini Fritters

Zucchini Fritters

What to make for snack? Everyday the same question....and have to meet the following criterion-must be healthy and nutritious, easy to digest, must appeal to 'E's eyes, tasty,easy to pick up with his little fingers etc etc.Last evening remembered the 'ghosavalyachi bhaji/fritters' my mom made @ home in Pune. Vegetable resembling ghosavala....ummmm..ummm...tadah!....Zucchini! And luckily had a zucchini in the fridge,so tried this out.Came out really well....and appealed to my little 'E' who by the way gets his 'picky eater' genes from 'M'.I served it with Ketchup...coz....anything dippable in Ketchup...is 'yummy' (As E thinks)!

Ingredients:

1 medium Zucchini cut into thin rounds

1/2 cup besan/gram flour

1tbsp rice flour

1/8 tsp owa seeds/ajwain seeds

Oil to fry

salt,chili powder,turmeric,asafoetida powder to taste.

Method:

1) Mix besan,rice flour,turmeric,salt,owa seeds,chili powder etc together.Add water and make into smooth paste.Not to watery nor too thick.Must coat the zucchini well.

2)Dip each zucchini round into the batter and fry in heated oil till golden brown and crisp.

3) Serve with ketchup/mint chutney.

4) Enjoy hot!

'For Little Tummies'-Shevayi Upma/ Vermecelli with vegetables

Shevayi Upma

'E' is a bit of a picky eater.I have to modify recipes to suite his taste.He likes 'softer' foods ( or is it the laziness to chew?). This Shevayi(Vermecelli) Upma is a fusion between 'upma' and 'chinese noodles'. It is easy to digest,easy to make, has vegetables for nutrition and if pumped up with 'chilli sauce' is perfect for 'bigger tummies' too!

Ingredients:

1 cup Roasted Vermecelli ( or roast the non roasted vermecelli in 1tsp ghee/butter till golden brown)- I use the 'Savorit' Vermecelli found in 'Indian' section in the grocery stores

1 tsp ghee/butter

1/8 cup shredded carrots

1/8 cup frozen corn kernels

1/8 cup other veggies(onions,peas,capsicum)

1/2 tsp roasted sesame seeds

1/4 tsp cumin seeds

1/4tsp Mustard seeds

1/2tsp tomato ketchup

1 cup hot water

Salt and sugar to taste

Pinch of chilli powder/black pepper

1/8tsp Turmeric powder

1/8tsp Garam masala powder ( optional)

3-4 Curry leaves

Cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter add cumin, mustard seeds and saute the carrots, corn, onions, capsicum etc till nice and tender.

2) Add the roasted vermicelli and roast for another minute or so.

3) Add the hot water,salt,sugar,ketchup,chilli powder, turmeric, garam masala and put on a lid for about 2-3 mins.

4) Remove lid, mix, again put lid till all the water is evaporated.Fluff up the noodles with a fork.

5) Garnish with toasted sesame seeds and cilantro before serving.

6) Tastes great when warm and with additional ghee/butter on top!

Getting Started...

Finally got myself to start blogging! Today,September 14,2009.....and I am all set to cook, click and share!
Why:
Been a food fanatic,have always wanted to share my recipes,thoughts, get advice and so much more than just usual day to day cooking in my kitchen. Though I like cooking,and love doing it for my family.....sometimes I find myself in 'lack of motivation' state.Can't really decide what I should make for lunch/dinner/snack etc etc.When I thought about starting this blog,one of the reasons was to feel motivated and come up with or try new recipes.This will surely relieve the boredom of day-to-day cooking..will feel like I am on a mission and have something to look forward to everyday in my kitchen.
How:
My love for food began, when I was little.I have sort of 'inherited' the genes from my parents who loved to cook and try out different recipes.My mom would make these incredible recipes and my dad would reward her and us (me and my younger sister) for helping my mom in her passion.These I guess, were the roots of my passion.
As I grew older,I stepped on my moms footsteps and starting experimenting myself.It gave me immense satisfaction and also gave my mom some rest from her busy routine.
After getting married to 'M'(who is my longggg time friend and now husband of 6 years) and becoming a mom to the cutest little boy 'E',I have tried to keep up my passion and interest in food. To give it a 'scientific' edge,I am also pursuing a course in food science offered by Ohio State University.
What next:
Hope I succeed in my mission and get more than what I have expected out of this!
I have number of ideas for this blog and want to do it in segments.....some ....on top of my mind are....
'Everyday cooking'.....where I share my 'day to day' cooking experiences and recipes.
'For little tummies'......this one will reflect my experiences in cooking for my little one(who by the way turned 2 in June 2009).Their tummies are little, but let me tell you, its hard making that baby food!
'Around the world in 30 weekends'.......where I try out a recipe from some part of the world every weekend.
'Taste of India'.....as the name suggests ,will be making Indian recipes from North-South-East-Western India.
And....what else???
Ohhhh..almost forgot(how can I????) ....'Pat a Cake'.....where I want to share my baking adventures! Have already been praised by friends for my delicious cake pictures which I upload now and then on 'orkut'.
Enough of this ambitious planning...and get ready to cook for real and share 'MyKitchensAroma'!