"Sweet Treats"- Peach Panha (Refreshing Peach Drink)

And then there were those 5 peaches left in the box after the Peach Picking-Peach Recipes" week!! They had me wonder..what could I make???? 'M' had promised me..he will bake "Peach Cookies"....but with his crazy work schedule..I knew that wasn't going to happen soon.  I didn't want those gorgeous peaches to go bad....and then tadah!!!!! Memories take me back ....In Pune....in Summer months....what did we drink to cool off....."Green Mango Panha"!!!!
Panha is this Sweet-Tangy  Refreshing Mango drink made with cooking Green mangoes. 
I thought why not..Peach Panha??? And it came out to be Delicioussssss....with gorgeous Peach color ( the saffron was only for garnish....all the beautiful color is from the peaches) and an amazing taste...

Ingredients:
5 Ripe Peaches
1/4 to 1/3 cup Sugar (add according to the sweetness of the peaches)
1/2tsp Cumin powder
1/2tsp Cardamon powder
1tsp Salt
Saffron(optional)
Cold water 2-3 cups

Method:
1) Peel the peaches.Cook them in pressure cooker(2 whistles)
2) Remove the pulp.
3) Mix the pulp,sugar,cumin powder, cardamon powder,salt and the cold water in a blender , till nice and smooth.Add more water if the Panha is too thick.
4) Drink Cold...with extra ice...and cool off in the summer months ...in a Delicious..Peachy way!!!

 

"Pat a Cake"- Peach Cake with Toasted Almonds and Glaze

You Go 'Peach Picking'...you get all excited...all the peaches look so pretty and juicy...you can't stop picking more and more.You know, you won't be able to eat all of those..but you still can't resist picking more ..just a few more. That's what happened and we have lots of peaches at home:))
After the 'Peach-Cranberry Chunda Hot and Sweet pickle"(http://my-kitchens-aroma.blogspot.com/2012/06/blog-post.html)....that I made the other day..here is one more 'Peachy Recipe'..that you will love.

The cake came out PERFECT!!! So Peachy...so  Delicious.....so Moist .....So Spongy....with that Simple Glaze drizzle on top and the Nutty Crunchy Almonds!!

Ingredients:
1 and 1/2 Cup All purpose flour
1 cup + 2 tbsp Sugar
1 cup Finely chopped ripe peaches with the juice
2 Eggs
1/3 Cup oil
1/2tsp  Baking Soda
1/2 tsp Baking powder
1tsp Vanilla
1/2tsp Cinammon powder
1/4 tsp Salt

1/4 cup toasted Almond Chips ( Toast the chips in microwave for 1min)

For the Glaze:
1/2 stick unsalted butter
3/4th cup powdered sugar
1/2tsp Vanilla extract
1.5 tbsp milk
Melt butter and mix powdered sugar, milk, vanilla. Mix till smooth and shiny.Fill in Zip lock bag for drizzling on cooled cake later.




Method:
1) Pre heat the oven to 350F.
2) Coat a Bundt pan/ 8 inch round pan with vegetable shortening.
3) To the chopped peaches add 2tbsp sugar.Keep aside for 20-30 mins for maceration.
 4) Sieve all the dry ingredients twice.Mix all the dry ingredients.

5) Beat the eggs with hand whisk/ hand beater for 4 mins till nice and foamy. Very imp step!!
3) Add oil,vanilla to the eggs.
4) Mix dry ingredients with wet ingredients. Gently fold.
5) Add the macerated peaches.Gently mix
6) Pour into the coated pan.
7) Bake at 350 F for 25-30 mins till light brown and baked through.Check --Inserted toothpick should come out clean.

Glaze:
1) Remove cooled cake in the serving platter.
2) Cut off very small tip of the glaze filled zip lock bag.
3) Drizzle over the cake.
4) Sprinkle toasted almond chips.

Enjoy the delectable peachy peach cake!!!!

"Everyday cooking"- Peach-Cranberry Chunda/ Hot and Sweet Pickle

Peaches....Peaches....Lottsss of them!!! We went Peach picking yesterday...and came home with a box full of peaches!! I froze some...kept some fresh for eating....and turned few into this tongue teaser.....Hot and Sweet 'Peach-Cranberry Chunda'!!!
Chunda......is a Sweet-Tangy-Hot...Mango Pickle. I love love love it!!!
I am a BIG fan of "Hot-Sweet-Sour' kind of taste.... Tamarind-Jaggery Chutney.....Maggie Hot and Sweet Chili Sauce......Hot and Sour soup.....Chunda Pickle....are my favorites!!!
So the gorgeous ..juicy sour peaches ....were paired with sugar..chili powder and other spices....and turned into a mouthwatering Chunda.

Ingredients:
4 Firm Peaches (Not fully Ripe)
1/4 Cup dried Cranberries
1/2 Cup Sugar
2 Tbsp Salt
1tsp Turmeric
1-2 tsp Chili powder
1 tsp Roasted Cumin
1/2tsp Methi Seeds
1/2tsp Mustard seeds
1tsp oil
2 pinch Hing
1tbsp Lemon juice

Method:
1) Peel the peaches. Cut into small pieces. In a mixing bowl,add the salt,1/2 tsp turmeric and mix. Let it sit for 30 mins.The salt will draw out all the moisture from the peaches.
2) dry roast the cumin seeds. When cool, grind into coarse powder.
3) After 30 mins have passed, drain the juice from peaches.Hand in muslin cloth/ strainer till all the juice runs out.
4) Mix the sugar with the peaches.Add lemon juice.
5) In a heavy bottom pan, heat the oil.Add the mustard seeds, hing and methi seeds.Let them splutter.Add the turmeric.Add the sugar-peach mixture and the dried cranberries.
6) Low on medium flame till the sugar is syrupy..(about 10 mins).Test the sugar syrup ....to get 'one string' consistency.(Take out small amount of syrup.Blow on it to cool it. Now place  drop between thumb and forefinger and stretch apart.If it's one string....it's the correct consistency)
Mine went a bit far....so the Chunda is bit darker in color and bit thicker than it should be.
So keep an eye on it and stir constantly!!!!
7) TAKE OFF the heat. Add the chili powder, ground cumin .Mix.
8) Let it cool before keeping it in a sterile bottle.

"Everyday Cooking"- Grilled Pineapple

A side dish as easy as breeze...or a dessert you can make in minutes...how good does that sound??? Grilled pineapple can be served as a side dish to any of your menu or serve it as a simple fruit dessert or use it to top it with Ice cream.....even better huhh???
We had planned a 'Chinese' menu for 'G' 's parents. So the usual Fried Rice,Veggie Stir Fry, soup, Noodles etc were all there. So this turned out to be the extra 'special' side dish..which everyone(even the kids) loved...the Juicy pineapple...with hint of sugar and salt and those gorgeous grill makes....won over everyone!!!

You can either grill it on your outdoor grill or just on the a Stove top grill pan...just like what I did!

Ingredients:
1 Can of Pineapple Slices ( In Juice)
salt
sugar (very little- or you can skip it)
Non stick Cooking Spray

Method:
1) Drain the pineapple juice from the can well.
2) Heat the Grill pan.Spray with Cooking spray
3) Place the pineapple slices on the hot grill pan.
4) Sprinkle salt and sugar
5) When you see grill marks on one side, flip to the other side.Done!!!
6) Serve warm/ Cold....as is for a side dish.....or with ice cream for dessert!

'Sweet Treats"- Sugar Cookie truffles in Ice cream cones

Kids love all that ...is sweet..chocolaty and looks like...ICE CREAM!!!  I had tried .."Cake Pops" before..and had thought that they were too labor intensive. First of all.....you bake a gorgeous cake..then you break it and mash it up....to make pops .And....It's hard to get those pops to stay on lollipop sticks.
My friend 'A' had made 'Oreo Truffles" for her son's birthday. On the similar lines...I tried these Sugar cookie Truffles ( Because I had quite a few Sugar cookies in the pantry!!)
They were very very easy..believe me! Crush..Mix....Roll..Chill...Assemble...DONE!!

Ingredients:
20 Store bought Plain Sugar Cookies (Or bake your own sugar cookies.Do not let them brown!!)
3tbsp Cream cheese
1tbsp Vanilla frosting

10 Small size (Kids cones) ice cream cones

1 cup Chocolate chips
Sprinkles
Cookie Icing
M and M's

Method:
1) Crush the sugar cookies in a blender till coarse powdered.Bring cream cheese to room temperature.
2) Mix the room temperature cream cheese and icing with the powdered cookies. Roll into small balls to fit onto the small size ice cream cones.

3) Refrigerate the  for 30 mins.
 4) Melt the Chocolate chips in a double boiler or microwave. Drizzle on the truffles in desired patterns.
5) Decorate with Sprinkles, M and M's and cookie icing

6) Refrigerate the truffles..till ready to serve.  To serve...simply place the Truffles on top of the cone!

"Appetizers"- Red Bell Pepper and Broccoli Pinwheels

Little kids love colorful finger foods....They love these tiny pinwheels with Veggies....so tasty, so colorful, with their favorite cream cheese and so easy to handle for their Teeny-Tiny fingers!!
These were one of the snacks for 'E'' and 'A's Dinosaur themed birthday party last week.
These pinwheels are so versatile..you can put almost anything in cream cheese and roll these up!
I have had...Spinach-Jalapeno pinwheels, Black beans and Salsa pinwheels, Onion and green chili pinwheels.....and they all tasted delicious!!!
I went ..the colorful route..I used the vibrant Red Bell Pepper and the fresh Green Broccoli!!!Together they looked so pretty in the white cream cheese and the tortillas background...

Ingredients:
8 white/wheat tortillas

Veggie Cream Cheese
1(8oz) package of Philadelphia plain cream cheese
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped broccoli
1tsp ginger-garlic paste
1/2 tsp cumin
1/2 tsp red chili powder
2tsp olive oil
salt

Method:
1) Heat 2tsp olive oil.Add cumin,ginger garlic paste, red pepper,broccoli and salt.Saute till tender and cooked.Let it cool.
2) Bring cream cheese to room temperature.Mix red chili powder and the sauteed veggies.Mix well
3) Spread a spoonful of cream cheese-veggie mixture on the tortilla.Roll tightly into a roll.
4) Roll the Tortillas rolls and chill in refrigerator till ready to serve.
5) Cut each roll horizontally into 6 pieces. Serve at room temperature.



 

"For Little Tummies"- Spinach-Walnut Chutney and Cheese Sandwiches

Do they remind you of anything?? Or any creature to be precise?? I am sure it won't. But these were really made for 'E' and 'A's Dinosaur themed birthday party!!! Like the 'Stegosaurus" type of Dinosaurs have plates on their backs...they sandwiches had 'Almond Chips' on the back to look like Dinosaur plates!!!
The kids and even the parents loved these little " Stegosaurus Bites" !!!

The best part....they are so nutritious...with the Spinach and Walnut Chutney....the cheese...the almond chips..you will love making them again and again!!

Ingredients:
Spinach-Walnut Chutney:

1 and 1/2 cup Chopped Baby Spinach
1/2 cup Walnuts
1/4 cup fresh coconut1/4 cup Chopped fresh cilantro
1-2 green chili(add more for spicier chutney)
1/2tsp cumin
1/2tsp ginger
1/2tsp garlic
salt
sugar
1tsp lemon juice
Some water for grinding (very little)
Mix all ingredients and Make into a smooth paste in a mixer. This chutney remains fresh green colored and freezes well too.


12 Slices of white/ multi grain bread
6 slices of good Cheese ( I used Velveeta cheese slices)
1/2 cup Almond chips
Some butter

Method:
1) Apply butter to a slice
2) Place 1 tsp chutney on it and spread evenly
3) Place one cheese slice and cover with 1 bread slice
4) Cut diagonally into 4 triangles
5) Place into serving platter and decorate with almond chips, by inserting in between the sandwich.

"Sweet Treats"- Chocolate Dipped Strawberries

How pretty are they??? When you want to make something amazing.....that you can take to a party...or make for your own party...this one is the Winner!! Juicy Red Strawberries dipped in luscious chocolate.....they just win anyone over!!! Yes....it's pretty romantic too!! A good idea for a date night dessert too:)) Ohh....long gone are those days of date nights. 'M' and I hardly manage to eat our meals together...with 'E' and 'A' demanding our constant attention.Oh well....it's a prize of being a parent !

Ingredients:
10-14 Fresh juicy red Strawberries(large size)
1 cup semi sweet chocolate chips
1/4 cup white chocolate/ thin cookie icing for drizzle

Method:
1) Wash the strawberries and place on paper towel to dry. Dap them dry completely. Keep the strawberry leaves on.
2) Place small pot with water on the stove.(To make double boiler to melt the chocolate)
3) Melt the chocolate chips in a bowl  in microwave for 40 seconds. Stir.
4) Place the  bowl with chocolate chips on the pot of warm water. This will heat the chocolate mildly and keep it liquid for longer. Stir the chocolate till smooth. Do the same with white chocolate chips.
5) Dip the strawberry half way in the melted chocolate.Twist to remove excess chocolate.
6) Place the chocolate dipped strawberries on a cookie sheet lined with wax paper
7) Drizzle the melted white chocolate/ Cookie icing with a fork on the chocolate coated strawberries.
8) Place in the refrigerator for 30 mins for the chocolate to set.

 Bite into the strawberries....the chocolate cracks and melts in your mouth along with the Juicy Red Strawberries....DDDD licious!!!!

"Sweet Treats"- Butternut Squash Sheera

I love making 'traditional' foods with a new twist. I think, 'Changes' in the daily routine are welcomed by all. Similarly a traditional favorite with a new twist is surely loved by the crowd. Apart from that, if you can improve the nutrition value in dish ....by all means----- Do it!!! I used to take 'E' to a playgroup when he was little. It was pretty much a international playgroup with moms and kids from many countries. A Turkish friend had baked a cake as snack for the kids. You know what was in there?????? It was a Plain vanilla sponge cake with finely chopped Spinach!!!!! And believe me.....it was WOW!!!!
So, last week I made this Sheera for the 'Mantra Mugdha Assemblage" at our house. The 'pumpkiny' taste was not that apparent....and they didn't guess the Butternut Squash in it.But everyone said....it tasted different but Delicious!!! Also, the orange hue that the butternut squash imparted to the Sheera...... was gorgeous!

Ingredients:
1 Cup grated Butternut Squash
1 Cup Sooji/Rava
1/2 cup + 1 tsp butter/Ghee p
3/4 cup Sugar
1tsp Cardamom powder
1/2tsp nutmeg powder
1 Cup Milk
1 cup Water
Raisins for the garnish

Method:
1) In 1tsp Ghee, saute the grated butternut squash till tender and cooked. Keep aside
2) Warm the milk and water together
3) Roast the sooji in 1/2 cup butter/ milk till very light golden color.
4) Add the warm milk, water and sauteed butternut squash. Keep lid and cook till the Sooji cooks.
5) Add the sugar, cardamom powder, nutmeg powder and mix. Again keep lid and let it steam for 2-4 mins.
6) Form into molds and garnish with raisins and nuts if you like!

"Fusion Cuisine"- Chicken and Red Bell Pepper Spicy Pizza

In the quest to use up the "Rotisserie Chicken" that I bought the other day .....This Spicy and mouthwatering pizza came into being!!! Rotisserie Chicken...by the way is a great value for money... I feel. With a $7-8 Rotisserie chicken you can easily make 2-3 meals. This time I used it to make Chicken Quesadillas, Chicken Alfredo Pasta and this Chicken and Red Bell Pepper Spicy Pizza...
I buy the chicken and shred it into pieces on the same day.I make portions and freeze them, so they are ready to be used for the dish I want to cook....

Ingredients:
1 Pizza Crust
1/2 cup Pizza sauce ( Ketchup or Maggie Hot and Sweet sauce is ok too!)
1 cup Shredded Rotisserie Chicken( Or use grilled chicken or any cooked chicken pieces)
1 Red Bell Pepper chopped into small  bite size squares
1/2 Onion chopped into small bite size squares
8-10 Basil Leaves (Yes...these were from my Vegetable Garden)
1 clove garlic chopped
3 tsp olive oil
1 tsp Kitchen King masala/ Chicken curry masala
1/2 tsp red chili powder
1/4tsp Black ground pepper
1/4 tsp Owa seeds/ ajwain ( try it..it goes really well on pizza!)
1/2 tsp Italian Pizza seasoning
salt
1 Cup Shredded cheese( I used Mexican Taco blend cheese...it is very flavorful)
Red chili flakes ( for more spice)

Method:
1) Heat 2tsp olive oil.Add chopped garlic, Shredded chicken, Chicken masala, red chili powder, red belle pepper, onion. Saute for couple mins.Add salt.
2) Preheat the oven to 450 F( follow packet directions on the crust )
3) Brush the Pizza crust with 1tsp olive oil. Spread the Pizza sauce. Add the sauteed topping.Top with Shredded cheese, black ground pepper, Italian seasoning and red pepper flakes, Ajwain seeds and fresh Basil Leaves
4) Bake for 7-10 mins till cheese melts and bubbles.

Serve hot!!

"Appetizers"- Vegetable Tikki

Can you guess what all vegetables are hiding in those cute boat shaped Tikkis??? When you become a mom you have to find ways to play 'Peek-a Boo" with your kids foods! Luckily mine are not tremendously picky eaters in terms of veggies (Touchwood!!!!) But it doesn't harm to sneak some veggies in whatever you can!!!

These Tikkis can serve as appetizers or even as main course.. ..if you serve them as 'veggie patties' for burgers!! So versatile and So yummy and So easy to make...it will be your 'Go-To' recipe for a quick fix!!!

Ingredients:
3 boiled potatoes
1/2 cup finely cut Cabbage
1/3 cup finely cut Carrots
1/3cup finely cut broccoli (even the stems are fine too.I used them here)
1 tsp Ginger Garlic paste
1/2tsp Chili powder (add more for spicier taste)
1tsp Cumin seeds
1/2tsp fennel seeds
1tbsp chopped Cilantro (use can add chopped mint too)
 1/2tsp Garam masala powder/ Kitchen King masala
salt
Oil to shallow fry

Method:
1) Mash the boiled potatoes without any lumps and keep aside
2) In 1tsp oil saute the cabbage, carrots and broccoli and ginger garlic paste till tender. Let it cool
3) Mix potatoes, sauteed veggies and all the above ingredients and knead.
4) Make into 'boat' shaped Tikkis
5) Shallow fry on a non stick pan with few drops of oil till golden brown.

6) Serve hot with Ketchup/ Chutney!

() If Serving as Veggie Burgers:
Make into round shaped patties and shallow fry.  Serve in a toasted bun with sliced cucumbers,tomatoes and onions.

"Nutritious and Delicious"- Tofu Chocolate Mousse

I have been wanting to try this for quite sometime now. So easy to make...so lovely looking...and good for you too!!I came across many similar recipes for Tofu mousse all  over the 'blog world"....I thought how cool was it to eat your protein with the rich chocolaty flavor!
When I read the recipes..I thought the chocolate and the vanilla flavor will mask the 'tofuee' flavor from Tofu. But NO.....I could not take out the 'tofuee' flavor from tofu in the combination I tried.
However....it will be a Tofu lovers delight !!! It is smooth, Rich chocolaty and guilt free!!
I got a 50-50 appreciation at home. 'A' did not mind the tofu in the mousse...but 'E' said.."Mumma ..this mousse doesn't taste normal"!!! Hahaha!

 
Ingredients:
1/2 Package Nasoya Tofu (Use Silken Tofu for mild flavor)
2 tbsp Hershey Cocoa powder (use melted chocolate chips for richer taste)
1/2tbsp Hersheys Dark chocolate powder
2-3 tbsp White Sugar
1tsp Vanilla extract
1/4 cup milk
Dark chocolate shavings for garnish


Method:
1) In a blender, pulse together tofu, cocoa powder,milk,vanilla,sugar till smooth and without any lumps.
2) Pour into serving bowls. You know what I used here???? These are 'tea-light' candle holders!!
You can use shot glasses too!
3) Chill in the refrigerator for 30 mins atleast.

"Nutritious and Delicious" - Almond Lover's Homemade Cereal Bar

Love Almonds??? Love Cereal Bars??? Yes, you have arrived at the right recipe!!! I have been trying to make cereal bars at home and love trying out variations in the ingredients. This time I decided to go ...ALL Almondy!!

It has...Sliced Almonds, Almond meal and of course Almond Butter!!

Nuts about Almonds????? Well...you should be!!
Almonds are regarded as one of the healthiest nuts. They are rich in Manganese, Vitamin E and many other nutrients. Here is more information on the health facts about almonds:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20

Ingredients:

1 Cup Whole Grain Oats
1/2 cup Brown Rice puffs
1/2 cup Almonds sliced
1/4 cup Almond meal(almonds ground into powder)
1/3  cup Almond Butter
1/4 cup Wheat germ
1/2 Cup Brown Sugar
Handful of Raisins
1 tsp Vanilla
Honey for drizzling(optional)
1/4tsp salt
1 tbsp oil
2 tbsp water

Method:
1) Toast the oats and sliced almonds at 325 F for 5-10 mins or toast in the microwave for 2-3 mins.The oats should be light brown and the almonds should be crunchy.
2) Heat brown sugar and water in a pan slightly till sugar melts.Add almond butter and stir.
3) Mix the toasted oats, brown rice puffs,almond meal,wheat germ,raisins, almonds,salt,vanilla,oil etc. Pour the sugar and almond butter mixture.Mix together.
4) Line a 9*13 inch pan with aluminum foil.Spray the foil with non stick spray.Preheat oven to 325F.
5) Press the mixture into the pan.Bake at 325 F for 15-20 mins.
6) Drizzle the bars with honey ( for sweeter taste) and if they haven't bound well.
7) Cut into bars.Makes 12 bars.Store in airtight container.

"For Little Tummies"- Milky Way Teddy Cars and Strawberry Mice

Milky Way Teddy Cars:

Vroom Vrooommmm here they come!!!

 

It was 'E's friends birthday party and I wanted to take along some 'cute' foods for the little people there.

This was the cutest little thing I found on -http://planningwithkids.com/2009/05/27/milky-way-cars/
It was so easy and fun to make....I made a bunch of these in different colors!!
I need not say.......how excited were the little guests when they saw these!

This one is made with - 'Butterfinger egg' instead of the milky way bar.

Strawberry Mice

They ate all the Cheese!!!!

How cute is that????? Kids will love the fruit in this form for sure!!!

I got this idea here: http://familyfun.go.com/recipes/strawberry-mice-687541/

I made the Swiss Cheese 'look alike' Wedges with Apples cored with a straw to look like the holes in the cheese.