"Food For Thought"- What are your Refrigerator/Pantry staples?

Picture Source: http://www.ehow.com/how_4770981_plan-meals-cheaply-families-budget.html

Everyone has their own Refrigerator/Pantry staples.Things you cannot think you can cook without or stay without.It all depends on your cooking style,your preference and ofcourse your convenience. By 'staples' I mean.... things which reflect your unique cooking or just your choice to have them.Some of the things can be common in everyones household ..but some may surprise you...

Some examples from people I know....and their kitchen would be-
Like for me:
In my Refrigerator you will always find Carrots, Green pepper,tomatoes and broccoli. All the other veggies will come and go on rotation.But these are so versatile for me....I can add these to curries, soups, noodles, pastas etc etc.They go well in 'any' cuisine.
My freezer is always stocked with Frozen green peas,mix veggie and frozen corn.I love to add these to many dishes I make....for nutrition as well as for the 'burst' of color they offer.
Other things I cannot cook without are onions and garlic.....I have to have these all the time!
In the Pantry..I have a stock of some kind of Pasta, crushed tomatoes (to make soups, marinara sauce for pastas,to add to curries etc) and some kind of beans (Garbanzo, kidney or blac beans) for adding to soups/salads or a quick curry.
My mom:
Apart from the 'usual' veggies, my mom always has couple 'boiled potatoes' in the refrigerator.She says they are pretty handy and she can make quick snacks, chaats, parathas,curries whenever needed and not wait for potatoes to boil 10-20 mins before she can actually make the dish.
I do that sometimes myself....but I don't have them as 'Staple' all the time.I will boil couple potaoes in the pressure cooker if there is 'extra' space in the cooker and use them in something in next 2-3 days.
My friends:
My freind 'P' said she always has 'Frozen Spinach' in her freezer.She doesn't let go any chance to add spinach if she can add it to her cooking.So it is convenient and nutritious at the sametime.I had never purchased 'frozen' spinach before.I always used to buy the fresh bagged one..which I used up within 2-3 days after grocery shopping,otherwise it goes bad.But then, if I had to cook something which 'can' have Spinach later in the week, I couldn't add it. Couple weeks ago,I did try the frozen one as 'P' mentioned...and I love it! I can use it in so many different things! I have made fillings for Phyllo Cups, Puff pastry Pinwheels etc.
Other thing 'P' buys often is "Rotisserie Chicken".She says once you buy it..you find ways and dishes to use it up! I haven't tried that one yet.
My friend 'V' once mentioned to me that most of the grocery money goes in buying 'tomatoes'! I know that was 'exaggeration'...but I am sure 'tomatoes' are the 'Staple' of her kitchen.She actually buys them from farm in bulk whenever possible.That's a smart coice!
My friend "A" is a 'heathy' eater...all about soups and salads.I guess her staples are 'lots of veggies' and 'beans'.
How about you? Would you like to share your favorite staples and some ideas to use those...

"Everyday Cooking"- Stuffed Okra/ Bharali bhendi

As a kid, I LOVED okra! We call it 'Bhendi' in marathi ( language we speak in Pune,India). My mom tells me, to get me to wake up in the morning....only thing she had to say was...." Come on wake up...There is Bhendi for lunch"!!!  And...it seems I would get up right away and ask for lunch! Hahah!
May be my mom was exaggerating....but I still remember liking it very much! My father used to joke that....since I like Okra soooo much.....I would have to marry a 'Okra Farmer" so that I can always have okra whenever I want! And the fun part is....."M" (my husband) comes from a family who did own a farm where they planted okra in one plot! How funny is that!!!!
There are number of ways you can prepare okra.You can slice it into discs and fry it, stuff it, add it to Sambar (lentils) etc etc.As a kid I liked the simply sliced one and fried in oil with turmeric,mustard,chili powder and salt. Same goes for my little 'E'...he likes it that way too!
But as I grew up,I also started liking this 'stuffed' okra that my mom used to prepare.
Here is the recipe for Sour-sweet-spicy Okra, stuffed with peanut,sesame,tamarind,jaggery etc.

Ingredients:
1lb Okra (look for slender ones)
1/2cup Finely Crushed peanut
1/4 cup roasted sesame seeds
1/2tsp ginger garlic paste
1/2tsp tamarind extract
1/2tsp Jaggery/ Brown sugar
1/2tsp turmeric
1/4tsp Chili powder
1/2tsp Cumin-corainder powder
1/2tsp Maharashtrian masala (optional)
1/4tsp Cumin
1/4tsp mustard seeds
salt
oil

Method:
1)   Mix together, crushed peanuts, sesame,ginger garlic paste, tamarind,jaggery, cumin-corainder powder,chili powder,turmeric etc. The mixture will be moist but crumbly.
2)Wash Okra and pat it dry. With a sharp knife, give a slit vertically. Gently put your finger in the slit and widen it a little bit.
3) Stuff the slit with 1/2tsp or so of the filling.Press it shut.

4) Heat some oil on low flame.Add mustard and cumin and let it splutter.Add turmeric and little bit chili powder.
5) Add the stuffed okra and gently toss.
6) Cover the pan and let it cook for 3-4 mins on low flame. Do not overcook. The okra should hold its shape.
7) Serve warm with Chapati (Indian flat bread) or roll it in a tortilla to make a tasty wrap.

"Appetizers"- Puff Pastry 'Pinwheels' with Spinach-Corn-Ricotta Cheese Filling

Awesome Discovery:
Usually I never get to watch TV in the the mornings.....too busy doing other things.But last week, 'E' did not have to go to his nursery pretty much all last week.So,one morning after engaging him in 'Painting' activity,I turned on my favorite channel.....Food Network.It was Michael Chiarello's show and he was making these amazing little appetizers from Puffpastry stuffed with pesto and sundried tomatoes. He was folding the puffpastry into 'Pinwheels'. I thought they looked really cool and couldn't wait to try them out. I first tried the shape on a paper..just to make sure...I could get it right...
For the filling: I made a different filling though.....with Spinach,corn and ricotta and parmesan cheese. I was little skeptical whether my filling will taste good,whether the Ricotta will melt and ooze out,whether the frozen spinach will be too wet for the puffpastry......but no.....the Spinach-Corn-Ricotta Pinwheels came out PERFECT!!!
Crunchy on the outside....soft creamy filling on the inside.....JUST DELICIOUS!!! I would rate these as one of the best appetizers I ever had!
I was soooooo happy with myself yesterday....
When 'M' came back from work last evening....after seeing the pinwheels his reaction was...."WOW...they are soooo beautifull !!!
I took pictures as I was doing each step ....so everyone can try these out ASAP!

Ingredients:
1 Sheet Pepperidge farm Puff pastry sheet
For the filling:
1/2 cup frozen spinach
1/4cup frozen corn kernels+ 1tbsp corn
1 tbsp Ricotta cheese
1/4cup grated parmesan cheese (gives nice nutty,salty taste)
1/4tsp garlic paste
1/4tsp black pepper
1tsp Bread crumbs (so soak extra liquid in the filling)
1 pinch nutmeg
1 pinch red pepper flakes
salt
 Microwave the Spinach and Corn for 4 mins in the microwave untill thawed.Drain any excess liquid.Mix with the cheeses, black pepper, red pepper flakes, bread crumbs, garlic, nutmeg,salt etc.Keep refrigerated till ready to use.
Method:
1) Thaw the puffpastry as per packet directions. Cut the sheet into 9 squares.Cut each square on all the 4 corners diagonally about 1 inch in.

2) Place a spoonfull filling in the center of the square. Start folding each corner towards the center of the square,onto the filling. This is the pinwheel shape.

3) Press all the four folded corners neatly but gently into the center and press some corn kernels in the center.This helps in keeping the corners in place and looks pretty too!

4) Bake at 350 F for about 20 mins till the pinwheels turn crisp and golden brown.

5) Serve warm with Ketchup/Hot and sweet sauce. Enjoy the crisp flaky pastry with smooth creamy filling!

Variations:
1) Puff pastrries are pretty versatile and can be filled with savory as well as sweet fillings.
Fruits cut up and mixed with ricotta cheese can be used as filling.For garnishing strawberries/cherries can be tucked in the center.
2) Cooked ground chicken spiced with garam masala and mint can be used as filling.Use 'cherry tomato' to tuck into the center.
3) Spiced potato filling with garam masala,mint,cumin with 'peas' tucked in the center.

The possibilities are endless.....lets explore them together....come...share your ideas!

"Fusion Cuisine"- Chinese Vegetable Pasta

"Fusion Cooking/Cuisine" is created sometimes....for 'innovation' and sometimes just for 'convenience'.
The examples of "Convenience Fusion Cooking" will be -using Wonton wrappers/Pie crust to make Samosas, using Ricotta cheese to make Pedhas, using Spaghetti to make Chinese Noodles etc etc....
We learn to create and work with whatever ingredients we have...and make something that we have either never eaten before or make something we always make but with just.... new ingredients.
One of my friends, who is actually not very much into 'cooking' makes this "Poha Pasta"! What he does is....he makes the recipe for the Poha with onions, mustard,cumin,turmeric etc..but adds cooked pasta instead of Poha!And it tastes good! Another recipe I read was about using 'macaroni' in daal to make the typical Maharashtrian 'Varan Phala".How innovative is that!
So....this weekend was 'Childrens Day"...November 14.There was a party for this occasion and we all were supposed to bring in something for lunch.I was wondering what to make...what kids will like...etc etc.
I was planning to make Chinese fried rice (because kids usually like the 'mild flavors" and colorfull veggies in this rice), but got to know that 3 other people were making some kind of rice as well. Then I thought,why not make Chinese Pasta???  Kids love pasta......and it will have all the flavors/sauces/ingredients of Chinese fried rice and the same colorfull veggies! Also, at social occasions eating in paper plates,with plastic spoons, holding the plate in one hand and eating.....it becomes hard to tackle foods like Noodles or Saucy curries/ Gravies etc. Short cut pastas( like Rotini/Fusili,Penne etc) done relatively 'unsaucy'....work, in my opinion, best.Everyone(including kids) can enjoy eating those with a fork without much hassle. Here is the recipe for my "Chinese Pasta" .I did exactly everything as I would do for 'Vegetable Fried Rice"....but added Pasta instead of rice.That was it ....the marriage of Italy and China for 'my convenience'!
Ingredients:
3 cups Short Cut Pasta of your Choice(I like Rotini because of its shape)
1/4cup Onion cut into bite size pieces
1/4cup Green Pepper
1/4cup Red Bell Pepper
1/4cup Carrots
1/4cup Broccoli
1tbsp Corn kernels
1tbsp Green peas
1tbsp Green onion leaves/spring onions for garnish
1/2tsp Ginger garlic paste
1/2tsp Soy sauce
1/2tsp Hot and sweet sauce
1/4tsp ground chili paste
1/4tsp black pepper
1/4tsp sugar
2tsbsp Roasted Cashews
salt
oil

Method:
1) Boil pasta in salted water till cooked (about 10 mins).Drain and keep aside.
2) In a Wok or big pan, heat some oil, add the ginger garlic paste and all the veggies.Saute for 2 mins on high flame.This will help in keeping the veggies 'crisp' and not soggy.
3) Add the cooked pasta,all the sauces,spices and mix.
4) Turn off the flame and garnish with spring onions and roasted cashews.
5) Enjoy the Chinese Flavored pasta warm or at room temp!

"Sweet Treats"- Almond-Chocolate Chip Biscotti

My real introduction to 'international' cuisine,after coming to USA, happened not only due to 'Food Network' and 'eating out' for dinner,but because I started working at 'Cornell'. As in any University, we had so much diverse population in the department,that it was obvious for the cultures to be shared and intermingle. There were 'Coffee Breaks', 'Lunches at Haustorium' (Dining room of Plant Path Dept) and bringing in 'Left overs'...that exposed me to various cuisines and dishes. One of our older Custodians loved to bake.But her husband was diabetic and she did not want him to eat all that sugar..so she always brought those goodies to the Dept for 'homesick' students and us research assistants. It was amazing to see that smile on her face,when we complimented her about her baking!

I had my first 'Homemade' Biscotti in my lab at Cornell."Biscotti" is a type of Italian Cookie/Biscuit and it literally means 'twice baked' because of the way it is baked.

 One of my colleagues liked to bake and she would bring her baked goods to the lab the next day for everyone to munch.I was always fond of 'dunking' something in my tea or coffee and especially something this crunchy!So got the recipe from her to try out myself. I still have the hand written paper with the recipe she gave me. She had drawn illustrations of 'biscotti making' for me to follow. That was really nice of her! Till now, I always made Biscotti from that recipe...changing a little here and there....adding chocolate chips/cranberries/walnuts etc etc. Not that the Biscottis came out 'the best' or extraordinary but somehow I just stuck to that recipe. Today I thought of trying this new recipe from "GoodHouseKeeping".I used 'Almonds' instead of Walnuts as I did not have enough of those and reduced the amount of chocolate chips and almonds to 1/2 cup each.Other than that the recipe was pretty straight forward.

The recipe can be found here  on "GoodHouseKeeping"

http://www.goodhousekeeping.com/recipefinder/chocolate-chip-biscotti-739

Dunk the Biscottis in your favorite Tea/Coffee and enjoy the Sweet Crunch!

"Everyday Cooking"- Sweet Corn Soup

This whole week 'E' has no school....you know what that means? Where to start......that means..constant need of attention, many water color paintings gone wild,crayon wrappers peeled and thrown all over, shoe closet coming down four times a day, searching for tiny cars all around the house, beeping of 'Choo-choo train' non stop, making and breaking LEGO cars, hearing 'mumma mumma' after every minute, reading all the books over and over again and answering same questions over and over,and..........................
 the list goes on.....
Since he started school, I have noticed, he is demanding more attention from me when he is at home. At school they constantly engage them in activities and play.So he has gotten used to being 'busy' and playing with others.So at home....it all comes down to me! I have to play, jump, read, sing.....all when he wants!
Haha....that's the fun of being a mom! I love it ....but you know sometimes....I feel exerted due to this 'NON STOP' action mode!!!
So today, since it was 'Veterans Day' holiday for all schools, we had arranged a playdate for 'E' and couple of his friends. Just imagine that.....3 toddlers running around the house and having a 'gala' time! God save us!
For lunch I had planned a simple menu of Sweet Corn soup, Vegetable fried rice and some Samosas (filling and dough left over from yesterday). The kids loved the soup....especially because of the 'sweet corn' .
The samosas did not come out as crispy as the other day.Don't know why?
Here is the recipe for Sweet corn soup:
Ingredients:
2cups Whole Sweet Corn kernel (frozen)
2tsp Corn starch mixed in some water to make paste
2tsp Soy sauce
1/4tsp Black pepper
1/4tsp Ginger garlic paste
1/4tsp Red chili paste
1/2tsp Sugar
1/2tsp Maggie hot and Sweet sauce
2tbsp Green onions + leaves sliced diagonally
1tsp oil
Salt
3-4 cupsWater

Method:
1) Heat 1 tsp oil,fry the ginger garlic paste for few seconds,Add the frozen corn kernels.Saute for 2 mins.
2) Add water,let it simmer
3) Add the corn starch,black pepper, all the sauces, sugar, salt etc.Let simmer till the soup thickens a little due to corn starch.The soup should be semi-transperant and taste mildly hot and sweet at the sametime.
4) Turn off the heat.Add the green onions and leaves.
5) Serve hot and enjoy the UMAMI!

"Appetizers"- Vegetable Samosas

Just couple days ago,I was craving 'Samosa'. It was so much easier in India...you crave something...either ask 'mummy' to make it for you or just go around the corner and buy it from the store!There were so many chaat,fast food stalls everywhere....that your cravings were never left unfullfilled.

But here is USA, especially in small town like Ithaca,you have to make everything yourself.When I was pregnant (with 'E') I was craving Pani poori soo much.But none of the stores in Ithaca carried it then.So 'M' went all the way to Syracuse(about an hour from Ithaca) on a weekend and bought packets of pani poori ...so that I could eat till my heart content!

Anyways....good old memories...

Last year I read this interesting book...'The Hindi Bindi Club" by an Marathi author Monica Pradhan.It was about immigrant families and especially about 3 women and their 3 daughters who were born and brought up in USA. The book discusses challenges of women shaped by ancient ways but living modern lives.Their struggle between their traditional upbringing and the 'new' land they were living in.

One more interesting fact of the book was, after every chapter the author writes about some 'recipe' related to the chapter content.It is from this book that I got my recipe for vegetable samosas.

I was very confident about making the filling for samosas..it is a 'no brainer'....but the pastry covering...not so easy!! I tried this recipe from the book and it comes pretty good.

I substituted  the 'vegetable shortening' in the book with vegetable oil.I do not cook myself with 'shortening' so did not have any on hand.But...vegetable shortening is the best shortner (shortens wheat gluten strands) and makes the best flaky pastry....as I learn from my food science courses.So if you really want to make it 'authentic' try some vegetable shortening.But my samosas with butter+oil came out flaky and crispy too!!

Ingredients

For the Pastry/Dough:

2 cups All purpose flour

2tsp corn starch

3/4stick cold butter

2tbsp vegetable oil

1/2tsp Ajwain seeds

salt

Oil for frying

Ice cold water to make dough.(Add ice cubes to water)

1) Cut cold butter into small pieces.

2) Mix with the flour and corn starch by gently rubbing the butter on to the flour.The mixture should look crumbly.

3) Add oil,ajwain,salt and slowly add ice cold water and knead the dough firmly.

4) Cover and place in the refrigerator for 1 hour.

Secret to best flaky pastry is keeping everything cold till ready to fry.

For the Filling:

2 Potatoes boiled and mashed

1/2 cup boiled green peas

1 onion chopped

1/2tsp ginger garlic paste

1/2tsp Garam masala

1/2tsp Cumin-corainder powder

1/2tsp chili powder

1/2tsp turmeric

1/2tsp mustard seeds

1/2tsp Cumin

1/2tsp Fennel seeds(Gives nice flavor.Try it if you haven't used it before!)

5-6 Curry leaves

1/2tsp Mint powder/paste

1tsp chopped cilantro

salt

oil

1) Heat 1tbsp oil, add mustard,cumin,curry leaves and fennel seeds.Add chopped onion,ginger garlic paste,turmeric and fry.

2) Add the potatoes,peas and mix well.Add the mint paste,cilantro,garam masala and other spices and fry.

3) Let the filling cool.

Assemblying the Samosas:

1) Knead the dough again before rolling out.Take a small portion of the dough.Roll out into a circle(about 6 inch).

2) Cut into half moon shape.Arrange with straight edge close to you.

3) Fill 2 spoons filling in the center

4) Fold the right edge over the left edge.Press it shut

5) Press the semicircular bottom with fingers.The samosa resembles a triangle now. You can press the edges with a fork to seal well and make it look prettier.

6) Fry in hot oil on low-medium flame.This is important to make the Samosas crisp.Fry till Golden brown.It takes time for samosas to change color and become crisp.Be patient!

7) Serve hot with Mint chutney/ Ketchup/ Tamarind chutney/ Maggie Hot & Sweet sauce.

8) Enjoy every Bite!!!

"Food For Thought"- To be Vegetarian or Non vegetarian...(About movie Food Inc)

Yesterday watched an interesting movie, Food Inc by Robert Kenner. Actually it was a pretty disturbing movie.It was about the nations food industry,food supply and the 'mass' production of foods.
I have read about these issues both online and in my Food Science courses, but when you actually 'watch' something it shakes you up. Samething happened....when we watched the movie, mind you...it was pretty graphic, I am troubled and thinking about it again and again...
They show how your foods reach you.How they are produced. When they show the chicken, cattle or pigs raised for meat,the conditions they are kept in, how they are slaughtered...it is very disturbing.
There is an 'assembly' line for everything...from start to finish everything is done mechanically...mass produced. They show that the hens are breed in a way so that they grow big in 1/4th the time as the traditional hens, they put on as much weight that they cannot stand on their own feet.They are given hormones so that they put on weight on their breasts....to inrease the 'breast meat' production.
Similar thing about cattle....and the pigs.They are fed diets they are not accustomed to.....just to increase 'meat production".
Other than that, the movies discusses,the emergence of E.coli strains and Salmonella strains that are found in meat...and people getting sick. The 'insecurity' of the food supply and how it affects us...
They mention that a  few 'big' companies rule the food supply and production....the farmers,consumers are not the key players anymore...

Everytime I read or watch something like this....I feel like ....I don't want to eat Chicken/meat anymore.
But again in few days..all is forgotten..and I am back..cooking with it and eating it.
To be vegetarian or Non Vegetarian???
I keep asking myself.
But till now, I haven't quite understood,why people criticize only 'mass' production of meat.Killing is killing.You kill in traditioanl way.....or in 'mass' produced way. You are still killing and eating.
So you either give up eating meat or go with the system and demand....
I am myself very confused and disturbed about this whole issue...
What about you?

On the other side...

Nov 16,2009
Just couple days ago....I read a chapter about "Food Security". It explains why the companies have to do certains things, which customers or other people find offensive....
I thought we all should learn to read at both ends...before making any conclusions.So here are some explanations from the other side...
About 'repetitive' nature of  job of slaughterhouse workers-
When I watched the documentary,it showed that the workers are made to do same job again and again so that they can be payed less. But in reality the "Food security" guidelines by the government ask the companies to compartmentalize the jobs.So that at any time,there should be only 'certain' authorized personnel allowed in that department of the slaughterhouse.This is important in 'food security' of the food supply. So every department has few personnel who always are responsible for that particular job.This makes it easier to 'track' if intentional food contamination or 'bio terroism' like activity occurs.

About common feeding operations and meat processing-
The documentary shows that the cattle are feed in 'Common Feeding Operation' grounds and not 'let out in natural environment" for grazing.
The goverment and the companies have to be really carefull of what the cattle eat. Letting out the cattle to graze in 'natural' environment also makes them likely to be targets of intentional food contamination.If everything is controlled, it becomes easier for the food companies and the government to make the food supply safer.
Meat processing by only a few companies has its advantages as well as disadvantages....
Advantage is....if food contamination occurs,the government knows excatly where it was processed and what could be the potential targets.

Like every coin has 2 sides....so does everything else
You have to look at both before making any opinion or decision ....

"Around The World in 30 Weekends"-Weekend 6= Nepal

Dish Name: Vegetable MOMO's with Sesame-Tomato Achar(Sauce)/ Nepali Vegetable stuffed dumplings

Last night I was thinking.....where to 'go' for my weekend culinary travel..which country to visit for "Around the world in 30 weekends" segment that I am doing for this blog? And , I suddenly realised....I have never had 'Nepali' food before! Nepal being so close to India....I still haven't explored the cuisine of that country.How strange! Immediately I started exloring 'Nepal recipes" and found this interesting recipe for MOMO.

Now...these MOMO's are nothing but flour dumplings stuffed with vegetables/meat/shrimp/paneer. Their shape is somewhat similar to Indian 'Modak' which we offer to 'Ganesh'...but instead of being sweet,they are spicy.Being made of 'all purpose flour' they are easier to handle than the classic Rice flour Modaks.When I tasted these, my feeling was....they are a classic fusion of Chinese and Indian cooking.MOMOs have vegetable stuffing similar to chinese spring rolls/dumpling..... but had Indian spices for flavoring.Also, MOMO's are usually served with some kind of sauce....tomato achar/ tamarind sauce/ soy sauce.I decided to give the 'Tomato Achar' a try. The combination of Vegetable MOMO's with the tangy and spicy tomato achar was delicious! What I wasn't expecting was....my little 'E' would like these...but he just LOVED these! He kept asking for more MOMO's and with the sauce!  That was the best part of making these! As far as 'M' is concerned, he has a 'special' connection with Nepal....his favorite actress ( back when he was in college) was..'Manisha Koirala' who comes from the Royal family of Nepal. So he was excited to try this delicacy from his fav 'Manisha's' land and also helped me with photographing the MOMO's.

The recipe I found on the internet was from Creative Nepali Cooking with Tulsi Regmi. I have modified the recipe a little to suite my cooking and taste. But you can look at the original recipes on the above link.

Ingredients:

For MOMO Dough-

1 cup All pupose flour

1tbsp oil

salt

water

Knead all together and make into dough.Keep covered for 30 mins.

For MOMO Filling-

1/4 cup Carrots Julienned (thinly cut into strips)

1/4 cup cabbage thinly cut

1/4cup capsicum thinly cut

1/4cup onion thinly chopped

1/4cup Paneer crumbled

1tbsp cilantro cut

1/2tsp Ginger Garlic paste

1/4tsp Turmeric

1/8tsp Fenugreek seeds

1/4tsp Chili powder

1/4tsp Curry powder

Salt

1tsp water-flour mixture

oil

Heat oil,add fenugreek, let it splutter.Add turmeric,ginger garlic paste and all the veggies,paneer and spices.Saute for 3-4 mins.Do not over cook the veggies.Add the water flour mixture,stir for 2- 3 mins.Let the filling cool.

 For Sesame-Tomato Achar-

1/3 cup Sesame seeds

1tsp mustard seeds

1tsp cumin seeds

1/4 cup crushed tomato

1/2tsp ginger garlic paste

1tbsp cilantro chopped

1tsp lime juice

1/4tsp lime zest

1/2tsp chili powder

1/2tsp sugar

1/4tsp Asafoetida

salt

oil

Roast the mustard,cumin and sesame seeds together untill they splutter and turn golden.Don't let them burn. Powder them in a blender.

Heat oil, add ginger garlic paste, asafoetida, tomato puree and fry for 3-4 mins.Turn off the heat.Add remaining spices and cilantro.Blend together along with sesame powder,lime juice,zest,salt etc and make into smooth paste. Serve along with steamed MOMO.

Assembly of MOMO:

1) Knead the dough again before rolling out.Roll out the dough into thin chapati.With a cookie cutter cut out poori like circles.Keep covered till ready to fill.

2) Take 1 circle, pleate the edges with fingers,by pressing the edges vertically at regular intervals.Stuff with 1 spoonfull of vegetable filling and close the MOMO by twisting the pleates all together...Like modak.....but with less or no  'peak' on top.

3) Oil some plates/vessels for steaming the MOMO

4) Steam in a steamer/pressure cooker without whistle for 10 -12 mins.

5) Serve hot with Sesame-tomato achar.

6)Enjoy!

"Appetizers"- Spinach-Artichoke Phyllo cups

Couple days ago....I was just browsing through freezer section isles of 'Wegmans' and came across this appetizer.Since 'Thanksgiving' is approaching there was a variety of 'hors d'oeuvre' which were either ...ready to bake, ready to fill or ready to serve.It is amazing how many types of appetizers you can put together without much effort.And its literally 'feast for the eyes' as they all look so delicious and tempting.

Their is so much variety in 'semi' ready made foods here in USA....it makes your life so much easy! Unlike in India...you pretty much make everything from scratch.If and when I go back to India...it is definately on back of my mind to start a business like 'Making semi ready foods' for freezers and also 'Gerber' like Indian baby meals! Hahaa....what plans I have!

 Anyways..

I remembered I had some phyllo cups left in my own freezer from the time I made 'Baklava cups' . Immediately next day I tried these out with frozen spinach and artichoke(marinated artichoke quarters) that I had. It tasted good and offered textural contrast of soft spinach-arichoke filling to the crisp crunchy phyllo cups. These Phyllo cups are surely a ' great ' find..you can fill it up with so many things....sweeet/ savory and it all tastes good!

Ingredients:

12 Phyllo cups

1/2 cup frozen spinach thawed & drained or 1 cup fresh spinach sauted and drained

1/4cup cooked marinated artichoke hearts

1/4cup chopped onion

1tsp mayonnaise

1/4 cup shredded cheese (Pepper jack)

1 clove garlic crushed

1/8tsp black pepper

1/2tsp oil

salt

Method

1) Heat 1tsp oil, add crushed garlic,onion, saute for 1-2 mins.

2) Add the spinach and artichoke hearts,mix.Take off the heat .Let cool for 2-3 mins.

3)Add black pepper, salt,mayonnaise mix again.

4) Pre heat oven to 350F.

5) Add spoonfull spinach artichoke mixture to the phyllo cups.Top with shredded cheese.

6) Bake for 8-10 mins till cheese melts and phyllo cups become golden brown

8) Serve immediately.

Note:

I took the above picture before baking in the oven. It just looks prettier with the shredded cheese before melting!

"Everyday Cooking"- Butter Chicken/Chicken Makhani

Sometime last week,my friend 'P' gave me a sample of some Butter chicken that she had cooked for lunch.It was so delicious and tasted so much like butter chicken from 'Indian restaurant'...it was obvious that I asked her for the recipe.She said it was 'Vah' chefs recipe...from 'VahreVah'.
So I visited this site -'www.vahrevah.com'  and looked up this recipe by Chef Sanjay Thumma.
I have tried making Butter chicken before and know the general outline of the sauce..tomato cream sauce with cashews etc....but this recipe also had 'Kasoori Methi' which gives the chicken its distinct flavor and smell like from 'Indian restaurant'. Also,in the restaurants,they make butter chicken by using boneless chicken pulled off from 'Tandoori chicken'.So it has that 'smoky' flavor as well as distinct red color.
I followed the general theme of the recipe..not the exact amounts (I never do so except for Baking) and added or modified it a little bit here and there...
Ingredients:
1.5 lbs Chicken Drumsticks/ Boneless chicken
2 medium onions chopped
2-3 ripe tomatoes or 1/2 cup canned crushed tomatoes
1/4cup cashews
2tsp cilantro chopped
1 tsp Ginger garlic paste
1tbsp Cumin-coriander powder
1tsp Butter chicken masala
1/4tsp garam masala
1/2 tsp cumin seeds
1/2tsp Chili powder
1tsp kasoori methi
1/2 cup whole milk
1/2tsp sugar
2tsp butter
oil
Red food color(optional)...I did not use it in this recipe
salt
Almonds,cilantro for garnishing

Method:
1) Remove the skin from Chicken Drumsticks.Marinate with some ginger garlic paste,chili powder,salt and red color(optional..I did not use it).Put on baking sheet and bake in the oven for 40 mins at 375F.Let it cool for sometime to let the juices redistribute in the meat.
2) Meantime,fry onion,ginger garlic paste and tomatoes in 1tsp oil till nice and soft.Puree in the blender along with cilantro,cashews and kasoori methi.
3) Heat 2tsp butter,when it bubbles,add cumin seeds and the above paste and fry nicely.Add little water and the whole milk.Add butter chicken masala, cumin coriander powder,sugar and salt.The gravy should be little thick.This is a mild sauce and shouldn't be too spicy.It has a tender flavor ...little sour,sweet and smooth and silky.
4) Pull the chicken from the bones, slice it vertically and add to the gravy.Let it cook for 3-4 mins.
5) Add garam masala to the gravy.Mix.
6) Turn off the heat,add cilantro and almonds.
7) Serve hot with Naan/Chapati/ Rice.

"Pat a Cake"- Halloween Cake

Last week was pretty busy...with exams, 'E's Halloween parades,costume making, friends visiting over weekend etc etc.But I thought it will be fun to have a cake for 'halloween' .....so that 'E' knows that cakes are not only for 'birthday' parties....but any special occasion. But the funny part is ....when we cut the cake....he started singing 'Happy birthday E...Happy b'day dear E...."!!! So for him...cutting a cake..is still his Birthday....everytime!! Hahahha!

So..when I wanted to bake a cake..I started to look around for decoration ideas. Many images of halloween cakes were very freaky and spooky..with fake eye balls,worms, spiders etc etc.I am not that brave to eat a cake with eye balls on it....so tried out this simple design..of 'Cobweb' appearance.It was pretty simple to make and the cake did look like it was for 'Halloween'.
I baked this cake with a 'mix'....just because I was short on time....but you can always bake same cake from scratch.One surprising fact I found was....many professional bakeries use cake mixes to bake their cakes!
And I am on the same page with them...cake mixes are convenient, consistent results everytime....good when you want to bake on a hectic schedule.

Ingredients:

1/2 pack Betty Crocker German chocolate cake mix
1/2 can Betty Crocker Fluffy white icing can
1 tube orange food color
1 tube black food color
1/8 cup orange and brown M&M's.
Eggs,oil, water ( as per directions on the cake mix packet)

Method:

1) Bake the cake as per directions on the box.Let the cake cool.

2) Mix orange food coloring in part of the icing and mix well.
3) Cut the cake horizontally into 2 halves. Carefully lift the upper layer and put on a separate dish.
4) Apply 'white' icing from the can to the bottom layer.

5) Carefully place the upper layer of cake on top of this iced bottom layer.

6) Apply the 'orange' frosting on top and sides of the cake.Spread evenly and smooth out.
7) With black food coloring draw concentric circles on top of the orange icing.
8) With a toothpick,carefully pull the toothpick from the innermost circle to the outermost circle and to the edge of the cake.Do this at equal distances to get the cobweb apprerance.
9) Decorate the cake edges with alternating brown and orange M&M's
10) Enjoy .....Boo!

My Little 'E' as Cowboy for Halloween 2009

"Appetizers"- Baked Chicken Kheema Balls ( Minced Chicken balls)

One of my favorite non veg dishes, back in India,was 'Kheema' .There, we could mostly get 'mutton' kheema.Chicken kheema wasn't so popular or not so much readily available.My mom made number of tasty dishes from kheema....she made kheema curry, kheema pattice (potatoes stuffed with spiced kheema), Kheema pav (bread stuffed  with kheema).I remember how much I liked those....and wished we could have them everyday!

Another thing about kheema is....it is very versatile.You can use it in number of ways.Like I mentioned before, in curries or as stuffing for appetizers or parathas.Couple years ago when I visited a friend in NJ,she had made some kind of kabobs...she had coated boiled eggs with kheema and then fried those.

In Kolhapur (city in Maharashtra,India),they make 'Goli Pulav' i.e Spicy rice with kheema balls.Kind of like Biryani,but they cook the kheema balls along with rice.I haven't made it myself, but want to give it try some time.

Over the weekend..... when I was thinking about what to make for my friends (who were visiting us for the weekend)....I thought of making something out of kheema ....for appetizers. First I thought about making kabobs.....but ran out of colorfull veggies to put on the skewers along with the kabobs. Did not want to bother 'M' with another trip to the grocery store.So just made these spicy kheema balls and layed them on bed of fried onions and fresh green onions levaes for garnishing.They turned out very delicious and tempting and the smell when they baked in the oven  was..just heavenly...we could hardly wait to pop these in our mouth!

Ingredients:

1lb minced chicken/kheema

1 medium onion chopped finely
2tsp mint paste
1tsp ginger garlic paste
1tbsp chopped cilantro
1/2tsp chicken curry masala
1/2tsp garam masala
1/2tsp chili powder
1/4tsp turmeric
1/2tsp cumin-corainader powder
1/4tsp black pepper
1/4 cup Bread crumbs

1 egg

salt to taste
oil to brush hands

For garnishing:
2 medium onion sliced and fried in oil for 2-3 mins.Just till they loose their raw onion flavor but retain their crunch.
Chopped green onion leaves.

Method:
1) Preheat oven to 350F.

2)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.

3) Brush  hands with oil
3) Take small amount of kheema mixture and roll into balls
4) Place onto baking sheet lined with aluminum foil
5) Bake for 30-35 mins till cooked through
6) Broil for 2 mins to get nice golden brown color on top.
7) To serve- place on bed of fried onions and sprinkle green onion leaves.

Variations:

1) Place the balls on skewer sticks/ toothpicks along with other veggies like cherry tomatoes,green/red peppers, onions etc

Note:
I am sending this recipe as entry for "Think Spice: Think Turmeric" event hosted by http://bengalicuisine.net/

" Everyday Cooking"- Misal Pav (Mixed sprouts curry and bread)

I am Back! Done studying for the exams! Can't wait to get blogging again!Had a great weekend with couple friends- 'A'(who was my classmate from Garware B.Sc class) and 'S' our childhood friend from Pune.It was so nice to remember those good old times...laugh our hearts out on the same old  jokes...chat...It was just too much fun! Wish we could have such great time every weekend! So,Since both my friends are still 'students' I was sure they are looking forward to some 'good food' at our house and satisfy their cravings for 'homemade' food. This curry 'misal' is very famous in Maharashtra ...it is sort of fast food...sold in stalls and eaten in 'not so fancy' restaurants.It is 'laymans' food. But have you heard of a 'healthy' fast food and a 'All in one' dish??? This 'Misal' falls in that category.Misal literally means 'everything mixed up".It has various kinds of bean sprouts, topped with tomatoes,onions,potatoes cilantro and poha and for crunch ....sev and farsan (mixture) and a squeeze of lemon.How good does that sound? Rarely you find something with all textures and flavors and nutrition packed into one single dish.And, eat it with bread....you will have a complete delicious...satisfying meal ...and you will keep craving more!

My friend 'P' had been asking me for this recipe for a long time. Finally made it this weekend and got to share it...This one is for you 'P'..

Ingredients:

1/2 cup moth beans/Matki

1tbsp black eyed peas

1tbsp pink beans

1tbsp whole Masoor

1tbsp cup Navy beans or any other beans

This ratio and type of beans can be changed as per liking.Soak all beans overnight. Let them sprout for 1-2 days.

 For Masala:

Fry 1 chopped onion till golden brown.Add 1/2 cup fresh grated coconut.Fry till golden brown. In a blender add the fried onion,coconut,2-3 garlic cloves, 1/2tsp ginger,1 tbsp cilantro.Grind into smooth paste.

Dry Masala:

1tsp Maharashtrian Kanda lasun masala(onion garlic masala) if you cannot find this,use chicken curry masala

1/2tsp cumin coriander powder

1/2 tsp turmeric

1/2 tsp chili powder(Adjust to your taste.This is a 'spicy' dish)

1/2 tsp Jaggery

1/2 tsp Amsul/ Tamarind

5-6 curry leaves

oil

jeera

mustard seeds

Salt

For Toppings:

Thin Sev

Farsan(mixture)

Poha(made as usaual with onions,green chilies etc)

Boiled mashes potatoes

Chopped onion,tomatoes and cilantro

Lemon wedges

Method:

1) Pressure cook the bean sprouts till cooked (but not mushy).About 3 whistles.

2) In a pan heat some oil,add jeera nad mustard seeds.Add the ground onion-coconut masala paste.Fry till it starts leaving some oil.All curry leaves,turmeric,cumin coriander powder,kanda lasun masala,chili powder.Mix.

3) Add the cooked beans, salt,jaggery, amsul/tamarind and enough water to make 'curry' (about 1-2 inches of water above the beans) and boil.Garnish with Cilantro.

4) To serve,take couple tbsp curry in a bowl,top with all the toppings and garnish with cilantro.

5) Serve hot with bread.

Variations:

1) Add green peas and potatoes to the curry.

2) Along with other toppings add a spoonfull of yoghurt to tone down the spice.

3) For more 'tangy' taste....add spoonfull of tamarind-jaggery chutney on the curry.

Note:

1) I am sending this recipe for the MLLA-17(My Legumes Love Affair) event hosted by Susan :

http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html

AND

http://whenmysoupcamealive.blogspot.com/2009/11/my-legume-love-affair-17.html

2) I am sending this entry to RCI-mumbai(Regional cusines of India) event hosted by Kitchen Chronicles and Lakshmi Krishnan. of Veggie Cuisine (http://veggiecuisine.blogspot.com/)

"Food For Thought"- What's your shopping style?

How do you shop? Make a list first or shop for things that look good and fresh???
By shopping style.....I of course mean Food shopping style here....
For me....I have a list ready, based on what I want to make over the whole week and buy veggies and other ingredients accordingly....
I never thought too much about this...But just last week...I was watching Ina Garten (on Food Network)...and she came up with this issue.
She herself accepted that she is a 'list' person and decides her menu before she shops.
But....
She mentioned that when she visited France, there were these Open Street markets and people shopped for 'what looked fresh that day'...and designed there meal based on that. They look for fresh ingredients and that’s what makes their food better.
Similarly, a contestant on 'Next Iron Chef' was poorly judged by the judges, because she shopped for poor quality Shrimp and that reflected in her dish.

I do not of course buy things, which look poor quality obviously or things that are rotten or decayed.....but here in USA there are hardly any veggies that don't look fresh. Their produce always looks fresh.
Back in India, I never remember my mom making a list before she goes to get vegetables. She will always buy what looks fresh that day and shop accordingly....like in 'France'. And I think same was the case with everyone back there....
So...why has it changed for me here? Why do I have to decide everything in advance? Is it because life is busier here? Grocery shopping is a 'chore' and to be done just 1-2 times a week.....not everyday?

Just some thoughts..... wanted to share with you guys....

Slow on Blogging this week....

Exams This Week:
I don't remember if I mentioned to you guys, that I am taking some courses in 'Food Science' through Ohio State University.It is a year long program and the courses are online.I have to complete 5 courses overall to complete this program.I am on my 4th course now. Every 5 weeks we have an exam to submit.
This week is my 'exam' week and I am going to be working on that.
And yes....that's the reason I am going to have very little time to cook and blog.
Just wanted to let you guys know that I will be slow on blogging this week...but next week as soon as I submit my exams...I will be back in full spirit again!
Hope you guys will come back with me!

"Around The World in 30 Weekends"- Weekend 5= Thailand

Dish Name: Sangkaya mapraw (Thai Coconut Custard)

Saturday had a great time with some friends in Syracuse.They bought this 'huge' house in suburb of Syracuse and had invited us and few other friends for a dinner party/house warming party. It was great to meet everyone and toast for our friends new house.My friend 'O' had made yummy Gujju (Gujrati) food and had quite a spread...as she always does- Undhiyo,Pooris,Fried Potato, Shrikhand, Khandvi, Rice, Daal, Papad, different kinds of chutneys and pickles...etc etc.I am going to make some on these soon and blog about them too.

But today's blog is about my 'Weekend culinary travel around the world'.Last week was Diwali...and I missed making food for this segment.Today I thought about traveling to Thailand.What do you first think of ....when you think of Thai food? For me..its the Spicyness, the coconout milk and the peanut sauce in the dishes.
Whenever we go to Thai restaurants, we order the Tom Yum/Tom Kha soup and the spring rolls as appetizers. We are half full there itself.Then 'M's favorite main course is 'Pad Thai' (he never even wants to look at the menu card and orders the same everytime! ) and I go with anything that has peanut sauce...I like the Rama noodles,the cashews tofu/chicken and ofcourse all the curries.By the time we finish with this...there is hardly any room for dessert! So,believe it or not....I have never had Thai dessert before! And so, I decided to make one myself for this segment.
This one seems pretty easy and I had all the ingredients to make it.Lets see how it comes out ....and tastes!
It came out well,nicely set and tender. I did have problems flipping it out on a plate and actually one of them broke in the ramekin. So I did not try stunts with the other one!
It definately tasted like our known egg pudding....but ofcourse with 'coconutty' taste from the coconut milk.The green lime zest gave a nice aroma to the whole dish.

Ingredients:
3 eggs
3/4 cup Coconut milk
1/3 cup white sugar
1tbsp light brown sugar
1tsp Vanilla extract
1/2tsp Lemon zest for garnishing

Method:
1) Blend together eggs,sugar, vanilla,coconut milk.Do not beat.Just mix till well blended
2) Boil water in a pan and pour it in a oven safe baking dish till about 1/3 full.
3) Preheat oven to 300F
4) Pour the egg-coconut milk mixture into oven safe ramekins till 3/4 full.
5) Place the ramekins with egg-coconut milk mixture into the baking dish with hot water.
6) Place in oven and bake about 35-45 mins till the custard sets.
7) Garnish with lemon zest.
8) Chill and serve cold.