My Kitchen's Aroma

"Everyday Cooking"- Zucchini Masala Rice

2012-01-20T11:30:00.000-05:00

It was last months potluck..and I was out of ideas.What could I make...that would be easy, tasty, fulfilling and 'not so common'?? Because everyone is looking forward to some new dishes and recipes in the Potluck party!
I remembered the "Capsicum Masala rice" that my friend 'P' makes.....
Here is the recipe for the "4 Colored Capsicum Masala Rice" that I had posted earlier...
http://www.my-kitchens-aroma.blogspot.com/2011/09/everyday-cooking-4-colored-capsicum.html

I did not have the colored Capsicums ....and this time ...The 'neglected" zucchini can be the centerpiece of my dish!! It may not be every ones favorite veggie..but I like it! You can use it in so many ways...in Pastas, In sweet Zucchini breads, in curries , in roasted vegetables etc etc. It is very versatile.
It was funny...when my mom thought it was a 'cucumber' and made raita out of it!!! LOL!

Recipe :
http://www.vahrehvah.com/indianfood/capsicum-masala-rice/
Substitute the Capsicum with sliced Zucchinis

1) Prepare white basmati rice and let it cool.Grains should be separate.
2) Slice the Zucchini into half moon shape. Dry roast the 'masala' ingredients given in the recipe. Grind the masala ingredients.

3 ) Fry the Zucchini for just couple mins. It should remain 'crisp'. Add the masala powder and fry for few seconds.
4) Add the cooked rice.Toss. Add 2 tsp Ghee.Toss again.

Serve hot along with cool yogurt or curries or your favorite soup. Enjoy!!!

"Aroma From a Guest Kitchen"- (Guest- Soniya Keskar)- Shahi Tukda

2012-01-16T12:47:00.000-05:00

Guest Recipe by: Soniya Keskar
This recipe comes from my friend Soniya, who these days I call....'The Queen of Sweets" ....she makes amazing desserts of various kinds. She made this delicious luscious Mango dessert for a party. I already got this wondeful recipe of Mango Cheese Cake from her-
http://www.my-kitchens-aroma.blogspot.com/2011/07/aroma-from-guest-kitchen-guest-soniya.html
Then the other day she made a 'Cake pudding' similar to bread pudding..but with pound cake,nuts and chocolate.It was sooo good....everyone was tempted to go for seconds:)
The 'Shahi Tukda" was her first attempt and a wonderful dessert I thought after a traditional meal.
It consisted of bread cut into heart shape and fried to crispy golden brown.Then it was dipped in sweetened milk and topped with 'Malai - Kesar Pedha mixture. The crispy bread soaked in milk and topped with smooth sweet malai....was heavenly combination!

Ingredients:
White slice bread
oil/ butter/ghee to fry the bread
Milk- sweetened like basundi and flavored with cardamom/ Saffron etc
Malai mixture-Ricotta cheese, milk powder, sugar, saffron.
Garnish- chopped nuts/ almonds/ sliced cherries

Method:
1) Cut the bread with a cookie cutter into heart shapes. Deep fry in Butter/ Ghee/ oil till golden brown and crispy.

2) Heat milk and add sugar, cardamom.Let it cool to 'luke' warm temperature.
3) Make the Malai mixture by this recipe. Keep the consistency little loose than the 'Pedha' , so that the malai mixture can be easily spread on the bread.
http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html

4) Just before serving....dipped the fried bread in warm milk and place on the serving plate. Spread the malai mixture on the bread and garnish with chopped nuts/almonds.

Serve this 'new' dessert along with your traditional meal and 'wow' your guests!

"Pat a Cake"- Eggless Mandarin Orange Cake with Orange Glaze

2012-01-10T16:53:00.001-05:00

Now that I have the 'perfect' recipe for eggless cakes.....I am trying all sorts of flavors with a little modification to the same recipe!!! And the best part is.....every time it works!! Best eggless cake you ever had...moist, spongy and delicious!!! I can't thank my friend 'S'..enough...for the eggless cake recipe:))

You got to try this Mandarin orange cake out....I am sure you will love it too!!!

Ingredients:

1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th CUP of cut up canned Mandarin oranges in 'light syrup'(cut into tiny pieces)-[Add upto 1/3rd cup for more orange flavor]
1tsp Baking soda
1/2tsp salt
1 tbsp Vinegar
1/2 cup fresh orange juice
1/2 cup 'light syrup' from the canned mandarin oranges
Orange zest of one orange(add more for stronger flavor)

Method:
Preheat the oven to 350F (preheating is very imp). Grease the 8 inch round pan or a Bundt 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.Add the chopped up mandarin oranges and 1/2 of the orange zest to the batter.Save the remaining for the glaze.
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 glazing

Glazing:

1/2 stick unsalted butter
3/4th cup powdered sugar
2tbsp milk
orange zest
Melt butter and mix powdered sugar, milk, orange zest. Mix till smooth and shiny.
Pour over the cooled cake
Sprinkle some orange zest over the zest for garnishing.

You will love this moist, spongy,orangy cake...with extra dash of orange flavor in the glaze!!!

"Sweet Treats"- GulabJamun with Sweet Ricotta filling

2012-01-03T15:40:00.000-05:00

A Twist on the old favorite!

To keep up with the ever changing tastes of the world...you have to change yourself ....so that you accommodate within the new world....

Recipe Idea: Manisha

Like you see many sweets getting a new face and getting served in different combinations....these "Gulab Jamun with Sweet Ricotta filling' serve as a perfect example.....( Gulab Jamun with Malai pedha in the center) The others would be- Gulab Jamun with Vanilla ice cream, or warm Vermicelli kheer with cold icecream or Burfis molded into shapes of fruits and vegetables, Rasgulla sandwiches...

I had seen,'M' made these for her daughter's birthday and everyone was crazy about these little bundles of goodness! She had made the Gulab Jamun's little larger than usual and fried them on more darker side to get a good visual effect of brown jamun's with plain white ricotta filling.

Ingredients:

1) Gulab Jamun mix of your choice( Gits/ Deep/ Chitale)

2) Sugar syrup ( 1 and 1/2 cups sugar and 1 cup water) Add rose essence/ Saffron/ Cardamon

3) 1/2 cup Ricotta cheese

4) 3 tsp milk powder

5) 3-4 tsp sugar

6)1/2tsp ghee

Method:

1) Make the Jamun's as directed on the packet

Make the Jamun's the size of a small table tennis ball and fry them a little longer than usual to get a dark brown color

2) Soak into the sugar syrup which is little thicker than normal.( 1 and 1/2 cup sugar to 1 cup water)

3) After 15-20 mins, carefully pull out the jamun from the syrup and let it sit on a plate

4)Ricotta Filling: Meanwhile heat a non stick pan and heat 1/2tsp ghee.Add the ricotta cheese and let it cook for 15-20 mins on low flame till it solidifies. Add the milk powder and sugar and continue to cook till dough like.

Detail recipe:http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html

5) Cut the Jamun in the center about 3/4th through.Fill with 1/2tsp of the ricotta filling

6) Do the same for the remaining Jamuns.

"Sweet Treats"- Orange- Almond Biscotti with white and dark chocolate drizzle

2011-12-22T10:38:00.000-05:00

My First Recipe for the blog from my brand new Kitchen.It had to be Sweet.... and my favorite- -Biscotti!!!
Love Love Love Biscottis....any flavor and every flavor!!
I tried this combination of Orange and Almonds for the first time and it tasted ..just awesome!!

I found the guidelines for the recipe here....and a 'neat' idea to drizzle chocolate on the biscotti.It was pretty cool to do it this way!
http://www.lolfoodie.com/archives/2010/12/almond-orange-biscotti/

Since I modified the recipe here and there, here is how I made it:

Ingredients:
3 and 1/2 cups All purpose flour
5 Tbsps unsalted butter at room temperature
3 large eggs
1/4cup sliced almonds
1/4cup oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
2tsp orange zest
1/4cup orange juice
1tsp Vanilla essence
For Chocolate drizzle:
1/4 cup White chocolate
1/4cup Dark chocolate

Method:
1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 350F and grease a cookie sheet.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them. Bake at 350F for 25 mins

5) Slice horizontally or at an angle with a sharp knife.

6) Place the cookies flat on the cookie sheet and 're bake' at 325 F for 10-12 mins until slight golden

7) Let them cool on the cookie sheet it self.
8) Chocolate Drizzle-

1) Microwave white/ dark chocolate chips in a small bowl for 20 secs. Stir and microwave again for 30 secs.
(I tried microwaving the chips in the zip lock bag as told in 'lolfoodie' recipe...but the bag bursted as I was squeezing it while piping the chocolate.)
2) Fill the melted chocolate in a ziplock bag and press it shut

3) Cut a tiny hole in the bag corner and squeeze the bag to drizzle the chocolate on the Biscotti

You can do white chocolate only or dark chocolate only or a combination of both ...

Dunk and enjoy this sweet crunchy Biscottis with your favorite cup of Coffee or tea....

Coming soon...."MyKitchensAroma" from a brand new Kitchen!

2011-12-14T16:00:00.000-05:00

A house is made of walls and beams; a home is built with love and dreams.....

We finally moved to our new home...and soon, MyKitchensAroma will be coming from my brand new kitchen:))

"Sweet Treats"- Eggless Banana Almond Muffins

2011-12-01T16:55:00.000-05:00

I was scared of 'eggless' baking till now.I tried to avoid that route when baking.My friend 'S' who baked some excellent cakes, taught me how to bake a 'Eggless Cake' and Viola!! Now I am totally into it!!
Sometimes baking involves 'luck' too, along with the 'technique'. At times my baking just fails...no matter how well I follow the recipe.For now....I can say....baking 'luck' is with me:))

Ingredients:
1 and 1/2 cup all purpose flour (sifted)
1/2 cup Granulated Sugar
1 tbsp Honey
2 medium ripe bananas mashed
1/3rd Cup Canola oil
1tsp Baking soda
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar(add few drops less than 1tbsp)
1/2 cup cold water
Sliced almonds for garnishing

Method:
1) Preheat the oven to 350F (preheating is very imp). Grease muffin pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.Or use cup cake liners.
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 all the 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.Add the mashed bananas.Mix.Add to the muffin pan till 1/2 full.Garnish with almonds.
5) Bake in preheated oven for 15-20 mins.Do not open the door for first 12 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 after cooling

Enjoy every bite of the Spongy moist banana muffin !!!

" Everyday Cooking"- Pulav with Chicken Kheema balls( Kolhapuri Goli Pulav)

2011-11-30T16:17:00.003-05:00

I wanted to try this 'Goli Pulav' out for so long!!! Finally last night for dinner I made it and it was a biggggg hit!!!Even my little 'E' and 'A' had it!!! I had 'Goli Pulav' once when I was in Kolhapur and that too many years ago... but the taste still lingers in my mind!!!
There they make the Goli /Kheema balls with Mutton Kheema and cook them along with other spices with the rice.I made it with chicken kheema and cooked the kheema balls and rice separately. It came out really well and was lip smackingly tasty!

For Pulav:

1 and 1/2 cups basmati rice

2 and 1/2cups water

1/2tsp Shah jeera

2tsp dried mint leaves

1/4tsp whole black pepper

1 stick cinnamon

4-5 cloves

1 bay leaf

1 star anise

1 tsp turmeric

1/2tsp Chili powder

salt

1 tbsp oil

Sliced almonds

1 Finely sliced onion, fried till golden brown and kept aside.

1) Wash the rice and keep aside for 30 mins.
2) Boil the water.
3) Heat 1 tbsp oil, add the spices and fry few seconds.Add the washed rice and stir for 1 min.
4) Add the boiled water, salt etc and cook for 10-15 mins till the rice is fluffy and cooked. Keep aside.

For the Kheema Balls:

1lb minced chicken/kheema

1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
1tsp chicken curry masala
1/2tsp Kolhapuri Kanda Lasun masala/Garam masala
1/2tsp chili powder
1/4tsp turmeric
1/2tsp cumin-coriander powder
1/4tsp black pepper
1tbsp chopped cilantro

salt to taste
oil to brush hands
Oil to fry
Optional- 1tbsp chopped mint

1) Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.
2) Brush hands with oil
3) Take small amount of kheema mixture and roll into cherry sized balls.
4) Shallow fry the kheema balls till golden brown from all sides and cooked through. Drain the oil well and keep aside.

For the baked version:
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-chicken-kheema-balls-minced.html

5) These Kheema balls can be served by themselves as appetizers along with some fried onions...

6) While serving- Mix together the Pulav, the kheema balls, fried onion and garnish with sliced almonds and cilantro.

"Appetizers"- Quick Puff Pastry Cheese Straws

2011-11-30T15:35:00.000-05:00

Looking for a quick appetizer or a side dish???? This one is sure to please you!
Puff Pastry is my favorite ingredient to work with.You can make either sweet or savory dishes with it, it readily available in USA, tasty delicious..buttery..flaky and you can mould it into so many shapes and wow your guests...

Ingredients:
1 sheet Pepperidgefarm puffpastry sheet
1/2 to 1/3rd cup grated Parmesan cheese
1tsp Italian seasoning
1/2tsp dried Basil
1/2tsp Red chili powder
1/4tsp black ground pepper

Method:
1) Thaw the puff pastry sheet as directed.Pre heat the oven to 400F
2) Cut the puff pastry into thin strips with a knife
3) With one end in each hand , twist the strips to get to spiral shape.
4) Mix together the cheese, seasoning, chili powder, black pepper in a large plate
5) Roll the spirals/straws into the cheese and place on baking sheet as you make them.

6) Bake for 15 mins or till golden brown.

7) Serve with your favorite dipping sauce like- Marinara sauce, Sundried tomato Pesto etc.

"Sweet Treats"- My Little MasterChef -Eshan's 'Ice Cream Sandwiches"

2011-11-30T15:11:00.000-05:00

My Little Master Chef: Eshan Thete

This recipe comes from my own Kitchen.....but made by my little 'Eshan'!!! I think I did manage to pass some 'foodie' genes to him and yes... once in a while he loves helping me out in the kitchen.His favorite thing to do.... Roll out chapatis and decorate stuff with sprinkles....and yes...peeling boiled eggs...and DID I MENTION the... Making MESS yet???? Hahhah!
So....since we were not having the 'typical' Thanksgiving meal on Thanksgiving day.....we made our day special and sweet, with these little treats...
I thought this was a fun treat.....kids would love making it....and of course the whole family can enjoy a special dessert!!
For us.... Eshan made these cute sandwiches

Ingredients:
4 Cookies (We used oatmeal cookies to 'up' the nutrition)
2 scoops of your favorite ice cream ( We used the black walnut ice cream)
Sprinkles, chocolate chips or chopped nuts etc

Method:
1) Place the cookies in the freezer for 15 mins to chill them.
2) Make a sandwich by placing a scoopful of ice cream on one cookie and covering with the second cookie.
3) Press the upper cookie just a little to make the sandwich compact.
4) Roll the sandwich into sprinkles or chocolate chips or chopped nuts.
5) Done!!!

Enjoy the special treat of crisp crunchy cookies and cold ice cream in between!

"Appetizers"- Bruschetta Bites and Toast with Sweet Ricotta and Pineapple

2011-11-28T10:28:00.000-05:00

My favorite appetizer!!!! I already wrote a post on this one before...on how to pronounce it and how I got mad at a waitress when she corrected me ...when infact I was the one who pronounced it right!!
(http://my-kitchens-aroma.blogspot.com/2009/10/everyday-cooking-bruschetta.html)
Anyways...
I found this really cute little bread called "Party Cocktail Bread" at Kroger the other day. They came in various flavors like white bread..sour dough etc.But I bought the plain white one.The slices were a perfect size for making 'Appetizer Bites' and looked sooo fancy!

I made two types of appetizers with this bread....Bruschetta and Toast with Sweet Ricotta cheese and Pineapple topping.

Bruschetta:

Ingredients:
8 slices of party cocktail bread
1/4 cup chopped onion
1/4cup chopped Roma plum tomatoes
1/2tsp Basil(dried or fresh)
1/4tsp black ground pepper
1/2cup shredded mozzarella (fresh is best)(I used Pepper jack)
1 tbsp olive oil
1clove garlic crushed
1tsp Balsamic Vinegar
salt
Cilantro/parsley or fresh basil for garnishing

Method:
1) Preheat the oven to 350 F.
2) Mix olive oil and crushed garlic.Apply liberally on the bread slices.Toast in the oven for 5 mins or so till slightly golden.Let them cool.
3) Mix onion,tomatoes,basil,black pepper and salt.Place a spoonful on the garlic toast

4) Add the shredded cheese on top.Drizzle few drops of balsamic vinegar. Done!

Toast with Sweet Ricotta cheese and Pineapple topping

Ingredients:
8 slices of party cocktail bread
1 tsp melted/softened butter
1/4 cup Ricotta cheese
1/4cup pineapple pieces
2-3tsp sugar

Method:
1) Preheat the oven to 350 F.
2)Apply butter liberally on the bread slices.Toast in the oven for 5 mins or so till slightly golden.Let them cool.
3) Mix together ricotta cheese and sugar
4) Place a spoonful of the ricotta cheese on the toast and garnish with pineapple pieces.

"Pat a Cake"- Eggless Mango Cake with Simple Glaze

2011-11-23T11:12:00.001-05:00

It was our monthly 'Tea party' and it was my turn to host it. I get all excited about cooking and baking for parties...though sometimes I go overboard and exhaust myself out.But after all.... it is worth it...to get together with friends chit-chat,laugh, share stories....it washes all the tiredness out of me!
So for the tea party I planned a menu of ---This Eggless Mango cake with simple glaze, Dabeli (http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html), Bruschetta (recipe coming soon to the blog) , toast topped with sweet Ricotta cheese mixture and pineapples and then chip,cookies etc to munch.

This eggless cake...I tried out for the first time...and it was my recipe!!!! Yipeeeeee!!!! It came out DELICIOUS, moist, soft and tasted sooooo good....I myself can't stop eating it!!

Ingredients: (measured with standard measuring spoons and cups)
(I had doubled this recipe and baked 2 cakes---- one 8 inch round cake and one bundt cake)

1 and 1/2 cup All Purpose flour
3/4th cup sugar
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
3/4th cup Cold water
1/4th cup Mango Puree( I used Swad Kesar Mango pulp)
1/4th cup (Finely cubed 'Mexican' Mango found in walmart or other grocery stores)

For the glaze
1/2stick unsalted butter
1 and 1/2 cup powdered sugar
1/2tsp Vanilla
2tsp milk

Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar, mango puree, vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the cubed Mango pieces
6) Mix again.
7) Grease the pans with shortening and dust with flour.
8) Pour in the batter till 3/4th full.
9) Bake at 350 F for 20-25 mins until golden brown.

10) Let the cakes cool completely before glazing.

Glazing:
1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake.

Enjoy this mouthwatering moist,Mango--eeee, soft eggless cake either with tea or as dessert!

"Fusion Cuisine"- Collard Leaves Rollups ( Collard leaves--Aloo Vadi)

2011-11-14T11:56:00.000-05:00

These 'Rollups' or 'Vadis' are typically made with " Aloo" i.e Colocasia leaves(Shown in the picture below) and are one of my favorites!!

But since colocasia leaves are not easily available here in Columbus, I substituted the leaves with 'Collard Greens" and tried out the vadis. They came out pretty good and tasted very much like the 'real deal'.

So try this out.....I think it's a good way to eat your greens too!

Ingredients:
4 Large Collard leaves
1cup Besan/gram flour
1tsp chili powder
1/2tsp turmeric
1/2tsp goda masala (maharashtrian masala)
1tsp sesame seeds
1tsp tamarind extract
1-2tsp grated jaggery
salt
oil

Method:
1) Gently wash the greens and dry them with paper towels.
2) Trim the stems from the backside of the leaf, so that the leaves are pliable and can be easily rolled.

3) Mix besan with turmeric,chili powder, masala,salt,sesame seeds,tamarind, jaggery and water.Make into a thick paste which can be spread on the leaves.This paste should be 'Spicy-sweet and tangy'

4) Spread the paste on the backside of the largest leaf. Sprinkle few sesame seeds.Place the next leaf on top of this one. Spread another 2 tsp of paste on this leaf.Repeat for all 4 leaves.

5) Roll the stack of leaves into a tight roll. Seal the edges with the besan paste.

6) Steam in the pressure cooker for 15-20 mins.

7) Slice horizontally.

8) Shallow fry in oil till golden brown. Serve hot or at room temperature.

"Everyday Cooking"- Quick and Easy-- Apple Pickle

2011-11-10T16:25:00.000-05:00

"Quick and Easy" are the key words of my "Everyday Cooking" lately.....
With two little kids ....it's already a handful! Anything 'extra'....festivals, potlucks, parties, guests, doctor visits, tonsillectomies,colds..runny noses......and I am EXHAUSTEDDDD...With all this, all I can manage cooking is...just plain Chapati,Bhaji, Bhat and Amti.
But today there was a potluck and along with the 'Curry" that I was supposed to make, I made this 'quick-easy-and delicious' Apple pickle. I had it once at "A's house. Her mother- in- law had prepared it and I had absolutely loved it!!!!
There are some people...whom you visit and every time you learn something new from them...it's the case with "A's mom-in law.She is so brilliant in cooking and making so many different things.So.. is my friend "M"...she always has some new food, or some new tips and always 'wow's me!!!

Ingredients:
1 Gala Apple
1/2 tsp mustard seeds
1/4tsp Turmeric
1/4tsp chili powder
1/2tsp salt
1tsp lemon juice
1/8th tsp Asafoetida(hing)
1tsp oil

Method:
1) Cut the apple into small cubes.leave the skin on.It gives nice 'red' back to each cube.
2) Apply salt and lemon juice to the cubes. to stop them from becoming 'brown' due to maillard reaction.
3) Heat the oil, add mustard seeds (let them crackle). Add the turmeric and hing.
4) Pour over the cubed apple
5) Add chili powder.Mix and serve.
6) Refrigerate any leftovers.

Treats for Diwali

2011-10-21T11:57:00.000-04:00

"Aroma From a Guest Kitchen"- (Guest- Shyam Jugade)- Spring Onion and Egg Pakoda

2011-10-14T13:38:00.000-04:00

Guest- Shyam Jugade
This amazingly crispy and tempting pakodas were made by Shyam kaka last week for our weekly 'Mantra Mugdha assemblage' at the 'Jugades brand new Palace'!
There is so much to learn from kaka..... his friendliness, his passion towards acting/theater, his leadership skills, his genuine nature and now.... I newly learn ....he has great 'cooking' skills too!!!
These pakodas made that day, were a 'vegetarian' version(with potatoes -I think that was Swati kaku's idea!) of the original 'Egg' pakodas.But Shyam kaka says the ones with 'eggs' came out tastier!

Ingredients:
2 bunches of spring onions chopped
4 hard boiled eggs grated OR use potatoes for vegetarian version
1-2 tsp Gram flour
1tsp ajwain seeds
red chili powder
salt
oil to fry

Method:
1) Mix together spring onions,grated eggs, gram flour, ajwain seeds, salt, chili powder.Add just a little water to 'wet' the mixture. Don't add too much water.
2) Take 2 spoons.Take one spoonful batter in one spoon, with other spoon scoop the batter and make 'Egg shape' and drop it into hot oil and fry till golden brown.
note- Kaka had used a deep fryer to fry these pakodas.
3) Serve hot along with your favorite chutney/ ketchup.

These pakoras came out really cripsy and tasty.....everyone was going in for the seconds and asking for the recipe!!!

"Aroma From a Guest Kitchen"-(Guest-Aditi Kakde)- Sandwich Delight

2011-10-10T08:53:00.000-04:00

Guest = Aditi Kakde
'The Taste of Columbus" Cooking Competition 1st prize winner in the "For Little Connoisseurs-Nutritious but Delicious snacks for Kids" category

The Tri colored 'Sandwich Delight' made by Aditi looked so colorful and pretty and it all came together to taste great and sure to be your little ones favorite!!!

Aditi tells about her recipe:
I always think that preparing any item for kids is always challenging...since they are the best judges always....

and more over I feel that they usually get attracted to some sort of color combination ...

this inspired me to make a tri-color sandwich which is easy to prepare and also looks attractive ...yet its nutritious values are maintained...

Ingredients:

Whole Wheat bread

Butter

For Red Layer:

Shredded beet root

Shredded carrots

Vinaigrette made with olive oil,honey, vinegar and salt

For Green layer

Green Chutney( cilantro, mint,green chilies,lime,salt, sugar and ginger)

Potato boiled and shredded

Onion

Sprouted mung beans

salt

White layer

Cream cheese, paneer and yogurt(mix to make a 'spread' and add salt and sugar)

Cooked corn kernels

Pineapple slices

Method:

1) Cut the edges of 3 slices of wheat bread

2) On one slice apply red layer, on the 2nd apply the white layer and on the 3rd apply the green layer.

3) Toast the sandwich on a skillet with little butter till it is golden brown.

4) Cut into triangles and serve!

"Appetizers"- Grapes coated with Cheese and Nuts

2011-10-03T09:59:00.000-04:00

'Navaratri' 2011 celebrations are going on all over.....and we celebrated 'Bhondla' last week here in Columbus! 'Bhondla' is a Maharashtrian 'All Girls' celebration where in......girls and women get together all dressed up in nice clothes.They hold hands and go around in circles singing songs.Some of these songs are hilarious ...praising their 'maher'(mothers side) and talking about how bad their 'in-laws' side is!!!
After the songs ....it's yummy food time!!! Each women brings in some snack/ food item which she won't disclose.Everyone else has to make guesses ....what the dish could be! So...everyone tries to make things that are hard to guess...

Yes...you guessed it.....mine was really very hard to Guess!!!! I made these yummy sweet and sour and nutty grapes.....coated with Cream and blue cheese...
"P' had made similar ones for 'K's birthday with Goat cheese and walnuts .
Ingredients:

1) About 50 Red/ green seedless grapes washed and dried with paper towel
2) 8 oz Cream cheese
3) 1-2 tbsp Blue cheese( If you like....)
4) 2tbsp milk
5) 1 tbsp sugar
5) Finely chopped Pistachios and almonds
6) Grated sweetened coconut flakes

Method:
1) Mix together cream cheese and blue cheese with electric mixer. Add the milk and beat again.
2) Coat the grape with cream mixture with your hands and place on a cookie sheet lined with parchment /wax paper

3) Sprinkle sugar on the cheese coated grapes
4)Roll the grapes into chopped almonds/ pistachios/ sweet coconut and place on the wax paper

5) Chill for few hours before serving.Can be made a day or two in advance.

Serve the chilled, sweet and sour- cheese and nuts coated grapes and 'wow' your guests!!

"Everyday Cooking"- Thai Green Curry

2011-10-01T17:12:00.000-04:00

Thai food can be easy to prepare and tasty if you take some help from the 'store'. For last weeks party, I did just that...... and the Green curry came out to be perfect and so much easier!!! I bought the canned 'coconut milk' and the 'Green curry paste'. While it would be good to know and learn, what all spices go in the green curry paste, I decided to keep the 'learning session' for the next time and go ahead and use the canned green curry paste!

Ingredients:
2-3 cups canned coconut milk
1-2 tbsp canned Green curry paste (First taste it! If it's too spicy add less or if you like spicier, add more)
1/4 cup each-square cut pieces of red pepper, green pepper, yellow pepper, onions, bamboo shoots, baby corn, Tofu, green beans,mushrooms etc
1tbsp black Raisins
chopped cilantro for garnishing
oil
salt

Method:

1) Heat 1 tbsp oil, Stir fry the veggies and tofu on high heat.
2) Add the coconut milk, green curry paste and mix. DONE!! That's it!

3) Add salt as per taste and let it simmer for few minutes.Add the raisins and chopped cilantro.
4) Serve hot with Jasmine thai rice

"Sweet Treats" - Thai Iced Tea

2011-09-26T17:40:00.000-04:00

This weekend had invited 'A' and 'G''s family over for dinner. On menu was Thai food from start to finish!
Appetizers- Thai chicken satay and Tofu fry
Entree- Veg Rice Noodles with peanut sauce and Green Curry and Rice
Dessert- Thai iced tea and Thai coconut custard
It was the first time I made such an elaborate thai menu all at once!
It was fun to cook and more fun to enjoy the food with friends......

I love the thai iced tea and every time we go to the thai restaurant I order one. 'R' had gifted me these gorgeous glasses on my birthday and I thought....these would be perfect for Thai icea tea!!!
Now, I did not have 'thai' tea so I used some regular black Indian tea along with a 'Fruit Tea' packet and it worked out PUURRRRRFECTTTT!!!

Ingredients:
2 tsp black tea
3 tsp sugar
2 packets/ tea bags of a fruit flavored tea( I used Black cherry tea)
4 tsp condensed milk
1/4 cup regular milk
4cups water
Ice cubes

Method:
1) Boil 4 cups water, add the sugar and tea, and fruit tea to it. Let it brew for few minutes.The thai tea will usually give 'orange' color.But because I used black tea, my tea was dark brown colored.
Let it cool.Chill in the refrigerator

2) While serving- Fill the glass 3/4th with tea, add a spoonful of condensed milk to it.It will sink to the bottom.Add the ice cubes

3) Add just a splash of regular milk. Serve cold. Mix it up as you drink it!

Sip the Sweet-fruity- cold iced tea along with your favorite dinner or just by itself!

"Sweet Treats"- Besan and Wheat flour Burfi

2011-09-21T09:45:00.000-04:00

Sweet Indulgence...
Do you reward yourself at times???
So....past couple weeks I have been working out at 'Tipton Lakes Athletic club.'M' enrolled me in this program, where they give you 3 workout sessions a week with a personal trainer....all for free for this month!!!!
I am planning to take the 'Zumba' dancing class after this session! I have NO idea what that is...but sounds cool..isn't it!!!
I so much needed this....to get back into the habit of exercising, loose that baby weight, get fit and feel good about myself.....The last one is the most important!
I hope it does:)

Ingredients:
1 and1/2 cups 'Ladoo' Besan (This gram flour has a 'coarse' texture to it and gives nice texture to the burfi or ladoo)
1/2 cup Wheat flour
3/4th cup Ghee/ Clarified butter
1 and 1/2 cup sugar
1tsp Cardamom powder
2tbsp Almond, pistachio slices for garnishing
Cooking spray/ little ghee to coat the tray

Method:
1) Roast the besan and wheat flour with the ghee in a non stick pan.
2) Roast on low to medium flame till the color changes a little and you smell the roasted aroma of besan
3) Add the sugar and cardamom powder.Mix well. Take off the flame.
4) Coat the tray/ cookie sheet with cooking spray or apply ghee with hands.
5) Pour the besan mixture in the tray and form into square/ rectangle which is about 2 cm thick

6) Garnish with sliced almonds and pistachios.
7) Let it set for 15-20 mins.
8) Cut into diamond shape with a knife

9) Place in the refrigerator for about 1 hour for hardening.

10) Carefully cut the burfi and store in airtight container.
You can make ladoos with the same mixture

Indulge into the crumbly,buttery, sweet Besan-wheat Burfi!!!

"Fusion Cuisine"- Oatli ( Oat Idlis)

2011-09-16T21:12:00.000-04:00

Oatli.....such a cute name isn't it!!!! No.....unfortunately I did not coin that term...someone already did before me:(

I was talking to 'V' the other day and she mentioned about making these 'Oat Idlis' .Couldn't wait to try these.Got the 'Rava' from the Indian store last evening and we had 'Oatlis' for lunch today!!!
There are various recipes out there for the oat idlis..some people use Rice + Oats to make these and the other used Oats + Semolina or rava. I made them pretty similar to the 'Rava Idlis' but more of the rava was substituted by oats....

Ingredients:
2 cups whole grain quick cooking oats
1 and 1/2 cup Rava
3 and 1/2 cups yogurt
1tsp Baking soda
2 tbsp oil
2 tsp grated ginger
2tsp finely chopped green chilies
1tsp Chana daal
1tsp Urad dal
1tbsp Cashew pieces
6-8 Curry leaves
1tsp mustard seeds
Salt
Water
Cooking spray

Method:
1) Dry roast the oats till slightly brownish.Let them cool.Powder coarsely in a blender.
2) Heat 2 tbsp oil , add the mustard seeds, chana dal, urad dal, grated ginger,green chilies, curry leaves torn into small pieces, cashew pieces and fry till everything is golden brown.
3) Add the rava and roast till it just starts to change color. Let it cool.Add salt and baking soda
4) Mix together the rava mixture with the coarsely ground oats.

5) Mix the yogurt with little water to thin it out.
6) Spray the Idli pans with cooking spray. Boil water in large pan/steamer for steaming the idlis.
7) For 1 cup of the oats+ rava mixture add 1 cup of yogurt.Mix. The batter is thicker than the usual idli batter. Mix yogurt only to the mixture that will be used up immediately for steaming.Once yogurt is added you have to steam the idlis. If kept longer with yogurt, the soda will loose its action and the idlis will not be fluffy.

8) Steam for 10-15 mins.

9) Serve hot with Sambar and Coconut Chutney

Enjoy the nutritious but delicious fluffy Oatli and feel good about stuffing yourself to full!

"Everyday Cooking"- 4 colored Capsicum Masala Rice

2011-09-15T09:46:00.000-04:00

Last week, it was yet another 'bye-bye' to a friend here in Columbus. 'S'(this is the 3rd friend with name starting with 'S'.... I had to say 'good bye' to in the past few months:( was going to leave Columbus for good. She and her family were busy packing and I wanted to help her out with the dinner that night. I had these colored Peppers(capsicum) ...green, red, yellow and orange...I love those bright colors and how 'fancy' or 'festive' they make the food!

I remembered 'P' making this delicious and spicy 'Capsicum rice' in New York. Gave her a call...got the recipe and fixed dinner for S's family!

'P' mentioned that she got the original recipe from www.vahrevah.com.
Here is the recipe from their website:
http://www.vahrehvah.com/indianfood/capsicum-masala-rice/
Basically----
1) Prepare white basmati rice and let it cool.Grains should be separate.
2) Slice the Peppers. Dry roast the 'masala' ingredients given in the recipe. Grind the masala ingredients.

3) Fry the peppers for just couple mins. The peppers should remain 'crisp'. Add the masala powder and fry for few seconds.
4) Add the cooked rice.Toss. Add 2 tsp Ghee.Toss again.

Serve hot along with cool yogurt or curries or your favorite soup. Enjoy!!!

"Aroma From a Guest Kitchen"- (Guest- Prachi Ranzekar)- Zucchini Patties

2011-09-11T16:57:00.000-04:00

Guest: Prachi Ranzekar
Prachi was one of the contestants of the 'Taste of Columbus' Cooking contest. She made these incredible 'Indian style Zucchini Patties" for the 'Spice Fusion ' Category, where you had to make an Indian dish using ingredient that was not so typical in Indian cooking. What I loved most about the patties was, the texture of the crust! It was so crispy and crunchy and stayed so for a long time!! Prachi had dipped them in corn starch batter and then coated them with bread crumbs.This was a neat idea!!
The patties looked so tempting and mouth watering and all the spectators were drooling...just looking at them!!!

Ingredients:
3medium zucchinis
1/2tbsp red chili powder
1/2tb cumin powder
1 and 1/4 cup fresh bread crumbs
1/4 cup water
2 tbsp corn starch
salt and black pepper for taste
oil for frying

Tamarind Sauce to go along with the patties

Method:
1) Grate the zucchinis.Mix zucchini, red chili powder, cumin, salt pepper and 1/4 cup of bread crumbs
2) Mix 1/4 cup water and corn starch
3) Form the zucchini mixture into small patties
4) Dip each pattie into the corn starch mixture and then into the remaining 1 cup of bread crumb mixture
5) Fry in hot oil for about 2 mins on each side till golden brown.
6) Serve hot along with tamarind sauce or ketchup!

OMKAR 2011- "Taste of Columbus" Cooking Contest

2011-09-09T17:26:00.000-04:00

For the Ganesh Festival 2011(OMKAR 2011) in Columbus(Indiana), we had organized a cooking competition. I really enjoyed being a part of it and organizing it and more so.... judging it!! I got to taste some excellent food and experience a great deal of creativity shown by the participants. Some interesting recipes that were made for the competition and also some that won will be shared on the blog with the participants permission.

Here is the flyer for the competition:

‘The Taste of Columbus"

Cooking Contest for OMKAR 2011

When: September 4, 2011

Where: Commons Mall

Categories:

1) U-pick and Dish-it-up

Mandatory Ingredient: Rava (Cream of wheat/Semolina/Sooji)

Optional Ingredients: (You pick 2 of the following)

a) Corn

b) Sugar/Jaggery/Honey

c) Potato

d) Apples

Create a dish using ‘Rava’ plus 2 of the ‘optional’ ingredients as main ingredients in the dish

(Other household ingredients like oil, butter, salt, spices, milk etc. may be used as needed)

*You can either make a ‘sweet’ or a ‘savory’ dish.

2) 2)Spice-Fusion

Use any one of following ‘Non-Indian’ ingredients to create an ‘Authentic/Traditional Indian dish’

a) Tofu

b) Ricotta Cheese

c) Oats

d) Zucchini

(Other household ingredients like oil, butter, salt, sugar, spices, nuts, vegetables, milk etc. may be used as needed)

3) 3)For the ‘Little Connoisseurs’ (Nutritious but Delicious)

Create a ‘Nutritious Snack’ for kids with the ingredients of your choice.

*Rules for the Contest:

1) Dish should be completely prepared at home and arrive in time for the contest

2) Each entry/ dish should have a Name, Written recipe, Time of preparation, Nutritional value (if you know) along with it.

Judging Criteria:

a) Originality/ Creativity
b) Taste
c) Presentation
d) Nutrition value
e) Time consumed for preparation/ Ease of preparation

The winners received a certificate and an apron.Had fun making those at home!

" For Little Tummies"- Oats and Peanut Butter laddos

2011-09-05T07:57:00.000-04:00

I had a jar of peanut butter sitting in the pantry.Now, I am not a big fan of having peanut butter with bread and was wondering how could I use this jar up??? I have used peanut butter to make the 'Thai' peanut sauce for dipping and for noodles before, but this was the first time I tried this recipe!

The combination of oats and peanut butter worked really well and the ladoo texture was pretty similar to the 'Besan' ladoos.Also, to make it even 'protein richer'...I sneaked in powdered Cashews-almonds and pistachios. Now that's a ladoo any kiddo will like!!!!

Ingredients:

1 and 1/2 cup powdered whole grain oats ( Quick cooking oats)
1/2 cup-1/3rd powdered sugar (add more for sweeter ladoos)
1/4 cup peanut butter( with low sodium)
2tbsp Ghee/Clarified butter
1/4 cup powdered cashews-almonds-pistachios
1/2tsp cardamom powder
Almonds, raisins etc for decoration

Method:
1) Powder the 'whole grain quick cooking oats' in the mixer.
2) Roast the oats powder in 2 tbsp ghee till golden brown

3) Take off the heat.After it cools down completely, add the peanut butter, nuts powder, sugar, cardamom powder etc and knead into a dough

4) Roll into small balls/ladoos and decorate with almonds, raisins etc