TilGul / Tilachi Vadi

 TilGul Ghya Goad Bola!!! 

Every year...I am trying out new TilGul recipes...some I have liked....and some I need to improve on and practice. Couple years ago, when Mummy was here, she made these Soft,Sweet 'Sesame-Peanut' vadis. They had a perfect texture/ softness to them yet holding their shape properly. Lazy me...I forgot to note down exact ratio of what she added. I asked her today..and like all 'Pro' cooks...she says...just add the ingredients by your judgement. No Mummy..I am not as great cook as you are..I am still under training...I need exact ratios:)

But here is the recipe with Mummy's and my friend Soniya's guidelines:

Ingredients:
1 Cup coarse ground roasted sesame(til) seeds
3/4 Cup coarse ground roasted peanuts
1 and 1/2 cups grated Jaggery
1tsp Ghee + little to coat a plate
1tsp water
1tsp Cardamom powder
2tsp grated coconut for garnish
Few Pistachio pieces for garnish or dry edible rose petals 

Method:
1) Lightly roast the sesame seeds. Make into coarse powder after cooling
2) Heat a pan, add ghee and the jaggery +1tsp water.Let it melt completely
3) Butter a plate to make vadis
4) Add the sesame powder, peanut powder, cardamon powder and mix till everything comes together.
5)Press this mixture onto the buttered plate with a  buttered steel bowl/vati.
6) Sprinkle dry coconut powder and press again
7) With a sharp buttered knife, cut into small squares.Press a pistachio piece onto each vadi or decorate with dry edible rose petals. Let it cool completely
8) Cut again with a sharp knife

Happy Makar Sankranti to All! 

Dark Chocolate Mocha Granita

A refreshing cold ..Icy...Chocolaty....Dessert ...Just for both of you:)
( It has Coffee and hence 'adults only' dessert!!)

"Granita" is a Semi frozen, icy dessert made with Sugar, water and various flavorings. It looks like shaved ice/ crushed Popsicles!

I was watching "Melissa De'Arabian" on Food Network that day in the afternoon.In her $10 meals ...was this easy breezy icy dessert called "Mocha Granita". I just couldn't wait to try it out..and gave it my version by additions of Dark chocolate and chocolate chips.....and our very favorite ...Bru Instant Coffee :)
I thought the dark chocolate makes it more richer tasting and the mini chocolate chips give a pleasant surprise when you bite into the icy granita.

Ingredients:
2 Cups Water
1/2 cup milk
3 tsp Bru Instant Coffee
4tsp sugar ( add more for sweeter granita)
3tsp Hersheys Dark Chocolate cocoa powder( unsweetened)
1/2tsp Vanilla essence
1 tbsp 'mini' chocolate chips

(You can use Whipped cream to garnish the Granita)

Method:
1) Boil water and add the coffee. Let it boil for 2-3 mins
2) Add sugar, cocoa powder, milk and mix. Let it cool completely
3) Add the Vanilla essence and stir
4) Pour in freezer safe glass dish( I used 8x8 glass container)
5) Sprinkle the mini chocolate chips and stir.
6) Freeze for total 4-5 hrs.Stir every 45 mins or so.
7) When serving defrost on counter top for 5-10 mins. Scrape with a fork

 8) Scoop out with ice cream scoop. You can garnish with a dollop of Whipped Cream ( I didn't have any in the refrigerator) and more mini chocolate chips.

Linguine with Artichoke hearts,Red Bell Pepper,Mushrooms and Broccoli

Atleast once a week..we have a "Pasta" meal time! Everyone at home likes Pasta and then there are so many variations that you can play with..it's always fun!!
When I first came to USA....my culinary knowledge was limited.."M" taught me how to make "Pasta". It was like---In short--- Boil Pasta, Open Garden Combination "Ragu" bottled sauce, add frozen Mix Veg....tadah...All Done!! For few years I did make my Pasta the same way!! We have so many of those empty bottles hosting other ingredients in the pantry even now!
But now....with all the culinary exposure...I have learned many different sauces and a lot of variation in Pasta making and... We hardly buy the 'Pasta sauce' anymore!

Ingredients:
(Serves about 4-6)
1/2 pkg Linguine pasta
1/2 cup  Artichoke hearts( I used canned)
1/2 cup chopped Red bell pepper
1/2 cup sliced mushroom
1/2 cup broccoli florets
1/2 cup chopped tomatoes( I used canned)
3 garlic cloves minced
1/2tsp black ground pepper
1/2tsp dried basil
1tsp oregano
1/2 to 1tsp red pepper flakes (adjust spice level)
1/4 cup grated Parmesan cheese
2tsp lemon juice
salt
2tbsp olive oil
Parsley/ Cilantro for garnish

Method:
1) Boil the pasta as per package directions in salted water.
2) Heat 2 tbsp olive oil in the pan, saute the garlic and the veggies for few seconds.
3) Add the drained pasta, herbs, spices,salt, lemon juice and toss.
4) Just before serving, add the Parmesan cheese and toss.

 Serve hot along with a warm bowl of soup/ salad or a crunchy Garlic toast!

First recipe of 2013 -Salmon Tikka !!

It was the first recipe of 2013...and it had to be Sizzling Hot..Spicy...Delicious...Salmon Tikka!!!

There were couple fillets of Salmon sitting in the freezer. Hadn't particularly planned what I would do with them.The taste of the 'Chicken Tandoori' and 'Shrimp fry' that we cooked at the Cottage for the New Years Eve was still lingering in the mouth.
TADAHHHH.....came into being these Sizzling Hot- Spicy-mouthwatering ..bite size Salmon tikkas!

I used Salmon for this recipe...but I guess any fish would work just fine. The Salmon fillets worked perfect for cutting into bite size chunks.

Ingredients:
2 Salmon fillets( Skin OFF) cut into around 20-25 Cubes
3tsp Yogurt
2tsp Chicken Tandoori masala ( I used 'Shan' Chicken Tandoori Masala)
1tsp Red chili powder
1/4tsp Turmeric
1tsp toasted sesame seeds
1/2 tsp Cumin powder
1/2tsp Garlic paste
1/4tsp oil
salt
Onion Cut into rings
Cilantro for garnish
Non stick oil spray

 Method:
1) Cut the onion into rings. Cut the Salmon into chunks
2) Mix together yogurt,spices,salt,oil etc to made the marinade.
3) Toss the salmon chunks into the marinade and marinate into the refrigerator for 1 hr.
4) Preheat the oven to 400F
5) Line a cookie sheet with aluminum foil and spray with cooking spray
6) Place the onion rings and marinated Salmon on the cookie sheet.
7) Bake at 400 F for 22mins. Then broil for 2-3 mins till brown on top.
8) Garnish with Cilantro

Serve Sizzling Hot along with baked onion rings/raw onion ring and a wedge of lemon !!!

 The soft flaky Salmon encrusted with the spicy marinade is a Fish lovers paradise!!





 

Happy New Year 2013!!

Wish You All a 'Deliciously Sizzling' Happy New Year!
-Deepti

Tres Leches Strawberry Cake

I know you are drooling over this one..just by looking at the pictures!!! Soft creamy whipped cream over a amazingly moist cake (almost custard like!) topped with fresh strawberries....I am with you! Love Love Love it!!!
I had never had or made "Tres Leches Cake"[ 'Tres' means Three and 'Leches' mean Milk....probably all must have come across these words...living in 'Spanish' translated America!] . I came across this one...on  a Facebook Foodie Community "Bon  Appetit'...One of the fellow members,Shalmali Thakur-Pradhan, had posted the cake recipe on her blog (Bakasoor.blogspot.com).Check the detail recipe here--
http://bakasoor.blogspot.com/2012/12/tres-leches-cake.html

It was a very pretty looking ....luscious...tempting cake..and I couldn't resist baking it! Since Christmas was right around the corner...we celebrated Christmas with this aweesomeely delicious 'Tres Leches Strawberry Cake'!!!

I pretty much followed the instructions on Shalmali's blog...with few modifications.

1) Bake a cake with "White Cake " Mix. I used 8inch round pan. I made 1- 8inch round cake and 6 cupcakes

After the cake bakes...let it cool for 1/2 hr or so...transfer to a disposable aluminum pie dish (which you can cut out after soaking the cake in 3 milks)
2) Poke the cake with fork all over and soak it in 3 milk mixture. Let it soak for 1 hour. Keep the cake in the refrigerator for that time.

 3) Cut out the sides of the aluminum plate and top with whipped cream and decorate with fresh cut Strawberries.Done!

Indulge into the rich, moist, milky, whipped creamy, strawberry goodness!!

My Sizzling New Kitchen!

Christmas break started ...and we were wondering where to go???  The places that were warm were far away...and the near ones were going to be as cold as Columbus. All in all ...."M" and I scratched our heads..and still couldn't decide on a place to go for the break...
But then...An Idea came by....why not take up some home renovation project??? It will be fun!
I was wanting a "Kitchen Backsplash"...for obvious reasons...the oil was flying to the walls...the food was spluttering on the walls behind the stove...and those marks didn't look so pretty.
We studied on the internet about the Kitchen Backsplash...went through all the steps...materials, tools that were needed and finally decided on what we wanted to do.
The project went well...it wasn't as easy as shown in the videos on the net...but 'do-able'. It was fun...hard work...but in the end...My Sizzling New Kitchen Looked Gorgeous!! "M' did most of the work...I was helping him around here and there.

3 Days of Hard Work later.... The Kitchen Backsplash was all done!
Picture on the left is "Before The Kitchen Backsplash" and One on the right is "After the Backsplash " was done.

The "glass mosaic" tiles that we used..gave a 'Modern' look to the Kitchen!

I will be Cooking and Blogging soon..from the Newly Updated "Sizzling" Kitchen..See you then!
Deepti

Brown Rice Idlis and Dosa

Brown Rice....how many times have I decided to start using it..mainly as "Rice"....but somehow my palate isn't ready...and I keep postponing it.

Few months ago, when "E' was performing a dance at the Ganapati festival, we had the crispiest, yummiest Dosa at one of his friends house. 'V' makes excellent South Indian food.I was amazed at how delicious and crispy the Dosa was..and could hardly make out....that it was made with brown rice, neither by color nor texture nor taste.

Couple days ago....I made up my mind..and bought a 2lb bag of Brown Rice at Walmart for $ 1.32(good deal ha!!)
Inspired by "V''s Brown rice Dosa....I decided to make the batter and mark the beginning of "Brown Rice" era at home!

Batter--
2 Cups Brown rice
1 Cup Urad Dal
Water to soak
Soak the Rice and Daal separately in water for 5-6 hours.The water should cover the rice/daal and little over it.
Grind into a fine paste with the water that it was soaked in.So the rice doesn't loose any essential vitamins.
Let it ferment overnight.I preheat the oven to 'warm' for 5 mins, TURN IT OFF, before I put the batter in a large vessel and keep it overnight in the oven to ferment.
After it ferments and fluffs up...add salt to taste.
Idlis-
Steam the batter in idli stand for 15-20 mins. Serve hot with sambar and chutney

Dosa--
Preheat non stick pan/tava
Smear oil with a paper towel on the tava.
Spread a spoonful batter onto the tava and let it cook on low-medium flame till it browns and crisps up.
Serve immediately with Sambar and chutney.



 Sambar--

1 Cup well cooked Toor dal/masoor dal
1/2 cup Veggies like drumsticks, pumpkin, raddish, gourd,potato etc
1 tomato sliced
1/2 onion sliced
1/2tsp mustard seeds
1/2tsp Cumin
1/2tsp Methi seeds
2-3 tsp Sambar masala ( I used MTR brand)
1tsp red chili powder
1/2tsp turmeric powder
1/2tsp Tamarind concentrate
1/2tsp Jaggery
Curry leaves
2 Red whole chilies
2 tsp oil
salt

Heat the oil, add the mustard seeds, cumin,methi seeds, curry leaves, red chili.Fry for few seconds.Add the onion,tomatoes and veggies and fry for 2-3 mins.
Add turmeric, sambar masala,chili powder and the daal.
Add enough water to make desired consistency and then add the remaining ingredients. Let it boil for few minutes till the veggies cook.Serve hot!


 Coconut-Cilantro Chutney--

1/2 cup fresh coconut
1/2 cup fresh cilantro
3-4 green chilies
1/4tsp ginger
1 clove garlic
1/2tsp cumin
salt
sugar
few drops lemon juice
1tsp oil,1/2tsp mustard, curry leaves for tempering

 Grind coconut,cilantro,chilies etc into a fine paste in a blender. Heat 1tsp oil add mustard seeds and curry leaves. Let it crackle and then add to the ground Chutney.

"Sweet Treats"- Pineapple Sheera

Past week and a half has been pretty rough.'M' was out for work for 4 days..the kids were sick...then the Connecticut tragedy got me shaken to the core...and..illness in the family in India...All in all... I don't feel like doing much...

I  had made this Sheera for lunch before 'M' left for Mexico last week.Even a simple thing like Sheera with variations...can become a whole new dessert!

Ingredients:

1) 1 cup rava/sooji/cream of wheat

2) 1&1/2 cup water

3) 1 cup whole milk

4) 1/2 to 3/4 cup sugar

5) 1/4tsp Cardamom powder

6) 1 pinch saffron

7) 1 pinch salt

8)1/8tsp nutmeg powder

9) 3/4 cup butter/ghee

10) 1/2 cup Canned pineapple pieces(bite size)

11)4tsp sugar to saute the pineapple

12) Dried cranberries

Method:

1) Boil water+milk together

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

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

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

5) Saute the pineapple pieces in 4tsp sugar for 3-4 mins.

6) Mix the sauteed pineapples in the sheera. Mix

5) Garnish Dried cranberries

6)Serve warm.

 

 

Baklava

Which 'Sweet' is Sweet,Crunchy,Buttery,Gooeey,Nutty...all at the same time?? And the answer is.............BAKLAVA is a 'sweet lovers' winner for sure! The variety of textures and depth of flavors it offers is just phenomenal and promises to satisfy the 'sweetest of the sweet tooth' :))

I made these for a friend, for her to take to her "International Business class about Turkey" as a treat after the presentation. It was a great 'project" for me..to estimate the cost, estimate how much each ingredient I will need to make the 50 pieces that she needed, how many pans and what size pieces to cut! All in all...It was a good brain workout:)
Ingredients:
1 lb Athens Fillo Pastry Sheets (I used 30 sheets)
1 stick unsalted butter
Butter flavored Cooking spray

Filling:

10 oz Almonds
10 oz Walnuts
2/3rd cup Sugar
1tsp Cinnamon powder
Zest of 2 lemons/ zest of 1 orange
1/2tsp salt
Few pieces of Pistachios for decoration

Syrup:
1.5 cups  Sugar
1.5 cups water
3/4 cup Honey
2 slices of lemon
few drops Rose essence

1) Thaw the Fillo sheets as per packet directions
2) Toast the Almonds and Walnuts separately in the oven/ microwave till slightly toasted ( 4-5 min in microwave, remove every minute and turn the nuts...otherwise they burn) Let them cool
3) In a blender pulse the nuts till coarse along with sugar, cinnamon, zest salt etc.OR chop nuts with a knife.
4) Preheat the oven to 350F
5) Brush a 8in x 12in Pan with butter or coat with butter flavored cooking spray
6) I did this pattern for assembly---(15 sheets Fillo---then nuts layer---then 5 sheets fillo---then nuts layer---and finally 10 sheets fillo) 
Details-Place1 sheet of fillo on the bottom.Spray with cooking spray/ brush evenly with butter.Repeat for the 15 sheets. Then spread half of the nuts mixture. Then place 5 fillo sheets (spreading butter in between each sheet). Then spread remaining half of nuts mixture.Then the 10 fillo sheets (spreading butter in between each sheet) and on top of the last sheet.
LIFE SAVER:  I sprayed the butter flavored cooking spray on the sheets that had broken.Spreading butter on those was really hard.
7) After the assembly, cut with a sharp knife into 30 square pieces ( 6 vertical lines by 5 horizontal lines) Place a small piece of Pistachio in the center of each piece.
8) Bake uncovered for 40 mins till golden
9) Remove from oven and let it cool uncovered for 1and 1/2 hrs
10) Syrup: Mix sugar, honey, lemon slices, rose essence, water in a pot. Bring to a boil. After it comes to a boil...boil for 10 mins. Let it cool till lukewarm
11) Pour the warm syrup on the baked Baklava. Let it soak overnight or several hours. Cut again on the same lines as  before and serve at room temperature.

Store at room temperature for upto 5 days. 

Same Filling as above in the Fillo Cups, garnished with dried Cranberry and topped with 1 tsp sugar-honey syrup

Chicken Kheema balls in Indo-Chinese Gravy

Like always...I overestimated how much Chicken Kheema (Ground Chicken) I would need for the Kabobs that I made for a party (http://www.my-kitchens-aroma.blogspot.com/2012/12/chicken.html) and bought like 3 lbs of it!! I had to use up the leftover Kheema...and well ....make up a yummy Lunch for the weekend. I made these delicious "Indo-Chinese Style" Curry/Gravy with Chicken Meat balls.The Spicy-Tangy Curry with the Chicken balls was a tasty lunch deal!
 "E" loves the meat balls and he had them with .any .guesses...YES.. his favorite NAAN!!

Recipe:
Ingredients:
Chicken Kheema balls--
1lb minced chicken/kheema
1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
2tsp Roasted sesame seeds
2tsp Kitchen King masala
1tsp Sambal Olek paste
1tsp Ketchup
2tsp chili powder
1/4tsp turmeric
1tsp cumin-coriander powder
1/4tsp black pepper
1 egg salt to taste
Oil for pan frying the Chicken balls
oil to brush hands

For gravy:
1/2 cup thinly sliced Green,Red and Yellow Peppers each
1 Cup thinly sliced onion
2 tsp finely chopped garlic
1/2tsp ginger
2tbsp Ketchup
2tbsp Hot and sweet sauce
1tbsp Soy sauce
2tsp All purpose flour/maida(I ran out of corn flour)
1/2tsp Black pepper
1/2tsp Red chili powder(add more for spicier taste)
salt (in needed,Soy sauce is  salty)
oil

Method:
1)Gently mix together all the above ingredients for Meal balls.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. Keep a non stick pan with little oil on medium heat.
3) Take small amount of kheema mixture and roll into balls.Place the balls on the hot pan.Once they brown from one side, turn them.Keep a lid for 2 mins for them to cook.Turn from oil sides to brown them slightly. Drain well on paper towel.

 4) Heat 2 tsp oil. Fry the veggies in the oil along with ginger-garlic. Add 1/2tsp oil to the center of the pan, add the all purpose flour.Fry the flour in oil by stirring it for few seconds. Add water to the pan and add the sauces.
5) Add the rest of the spices and cook the Garvy till slightly thickened.
6) Just before serving, place the Chicken balls in the serving bowl and pour the curry on top.
Serve Hot with Rice or Rotis/Naan if you like!!

Chicken 'Rainbow' Kabobs with Chinese Dipping Sauce

So colorful, so tasty...you won't stop dipping and popping them in your mouth!

It was 'Diwali Firecracker Party" at 'J' kaka's house and the menu decided was 'Indo-Chinese". After much thinking...I decided to make my favorite "Baked Chicken Kheema balls" with a Chinese Dipping sauce.
 When entertaining a large crowd....I think..these work perfect as appetizers.You can make Indian, Italian, Chinese versions with the same recipe and just a few modifications.You can flavor them according to the occasion/theme and they will be mouth watering every time!!
For Indian version: Use Chicken curry masala, Ginger garlic paste
For Indo-Chinese version: Sambal olek paste, Ginger garlic paste, Kitchen King masala and serve with Chinese Dipping sauce
For Italian version: Italian herbs, cheese, crushed garlic

Recipe:
Ingredients:

1lb minced chicken/kheema

1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
2tsp Roasted sesame seeds
2tsp Kitchen King masala
1tsp Sambal Olek paste
1tsp Ketchup
2tsp chili powder
1/4tsp turmeric
1tsp cumin-coriander powder
1/4tsp black pepper

1 egg

salt to taste
oil to brush hands

For Kabobs:
Green.Red,Orange,Yellow Bell peppers cut into small squares
White onion cut into small squares
Toothpicks

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. Sprinkle some sesame seeds on top.
4) Place onto baking sheet lined with aluminum foil and sprayed with cooking spray
5) Bake for 30-35 mins till cooked through
6) Broil for 2 mins to get nice golden brown color on top.

 For serving: Place a Chicken Kheema ball,bell pepper and onion on each toothpick

Chinese dipping sauce

1/4 cup Ketchup
1/4 cup Maggie hot and sweet sauce
2tbsp soy sauce
1/2 tsp Chili powder
1/2tsp sugar
Some toasted sesame seeds.Mix the sauces and chili powder together.Garnish with sesame seeds and cilantro.