"Everyday Cooking"- Field Green Salad with Nectarines,Gloden Raisins,Nuts and Feta cheese

I was a pretty 'healthy' eater until I was pregnant with 'A'. I had severe aversion towards some foods in pregnancy and ate only what 'comforted' my stomach.Now you know what comforts a stomach don't you?????.....Calorie rich... Carbohydrate rich foods!! I ate cold sweet cereals and milk 3 times a day, I ate warm cheesy pastas, steaming hot rice with ghee ...
Now, I am trying to get back on track. I highlighted trying....because IT IS DIFFICULT to give up all that good food!!!! But with inspiration from my new friends 'G' and 'S'...the path to 'healthy eating ' seems 'walkable'!

Ingredients:
Any field greens of your choice like -Romaine lettuce, Arugula with Radicchio etc
2 unripe Nectarines (The juices will run out if they are too ripe)
Handful of toasted Almonds and Walnuts
1 tbsp golden raisins
1tbsp Feta cheese
1 tbsp Low fat 'Thousand Island dressing'- only a slight drizzle (I like its creaminess with fruits and nuts...but you can use 'Vinegrette' style dressings too)
Salt
Black pepper

Method:
1) Wash all the greens and chop.Drain well
2) Slice the nectarines.
3) Put everything together and add salt and pepper and Dig in!

"Everyday Cooking"- Cauliflower Potato Soup

Last week was all about 'colds' and 'coughs' in the house. M and E both were down with cold. Since 'E' started preschool, he comes with a new cold almost every week. A friend mentioned that something with lots of 'black ground pepper' can help colds...and since a steaming hot soup can surely do that...I put together this soup.Actually I would rather have made a 'broth' based soup, but I did not have the right veggies and all I had was cauliflower and potatoes.
Ingredients:
1/2 cup finely chopped Cauliflower
1/4th cup boiled mashed potato
1 cup whole milk
1cup water(add more depending on how thick you want the soup or just use 2 cups milk)
1/4 cup shredded cheese(I used Cheddar and Asadero blend)
1 tbsp finely chopped onion
1/2tsp garlic paste
1/2tsp Black ground pepper
Red pepper flakes
Croutons
Cilantro
Salt
oil

Method:
1) Heat 1 tsp oil.Fry the cauliflower till tender.
2) Add garlic paste and onions and fry till tender
3) Add the mashed potato, milk, water, black pepper.Boil together till the veggies are cooked. The soup should be semi thick consistency.
4) Add 2 tbsp cheese to the soup.Use the remaining for garnishing.
5) Garnisg with red pepper flakes, cilantro and serve hot along with toasted crunchy croutons.

                        Serve steaming hot with extra dash of black pepper!

"Everyday Cooking"- Chicken Chettinad/ Paneer Chettinad

For a long long time...Chicken Chettinad is on my 'to do' list. 'V' and 'P' had mentioned about this dish that they had in a restaurant in NJ and how delicious, spicy and mouthwatering it was. I hadn't had 'Chettinad' so far.I tried it couple months ago and..yes...it was love at first bite!!!
Chettinad cuisine is the cuisine of 'Chettinad' region in Tamil Nadu State in South India.
This recipe was passed on from V to P to me. I made few changes here and there and made this amazingly delicious, aromatic ( my house smelled of Chicken chettinad the whole day!)  dish. By the way...I also had 'Paneer Chettinad' the other day at an Indian restaurant. So all you Vegeterians out there...you can substitute Chicken for Paneer in the recipe.

Here is V's recipe and some modifications by 'me'

Part A: In a tsp oil fry the following and make a powder:

Whole Pepper: 1 tsp/ I used ground pepper
Cumin Seeds: 1/2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: 1 1/2 tbsp
Red chillies: 6 Nos
Cardamom: 2/ I used 1/2 tsp powder
Cinnamon: 1 inch piece - 1/ I used 1/2tsp powder
Grated Coconut- 1/4th cup
Poppy Seeds- 1tsp

                                              Powdered masala for the Chicken Chettinad

Part B:
1)Oil - 2 tbsp
2)Onions - 2 Big finely chopped
3)Curry Leaves 10-12
- Saute until oil oozes out and separates

4)Ginger and Garlic paste - 1 1/2 tsp
5)Tomato - 1 Medium
-Saute till the tomatoes soften

6)Chicken (1.5 lbs) or USE PANEER for Paneer Chettinad
- Cook on high for 3 - 4 min, then reduce to med;
Salt
Add Part A : as desired - either all of it or as little as u want.
- Cook uncovered until it all comes together like a dry masala.
Add Cilantro

DONE!!!

Serve Hot with Rice, Rotis or Naan.

"Sweet Treats"- 3 minute Pedhas/Condensed milk Pedas

Looking for a 'sweet treat' that is fast and easy??? This one is the right choice.These Pedhas are made with 3 ingredients(plus food coloring/ essences if you wish) and in the microwave oven in 3 minutes!!!! Yes, you read it right....3 MINUTES!

The other day, it was 'S's birthday and I wanted to make something sweet for her.I remembered the 'quick' pedhas 'V' and I had made together a year or too back.There are many recipes online on sites like 'Show me the Curry' and Vah-re-vah'.
Since making these 'pedhas' doesn't take much time, you can show your 'artistry' by decorating the pedhas in various ways and shapes.
(But if you have more time and want to make the 'real' thing....like the traditional malai pedhas......try these made with Ricotta Cheese-

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

For this time I had these really cute plastic/rubber trays that I use to mold the quick pedhas:

Ingredients:
1 stick unsalted butter+ little to butter the molds
2 cups milk powder (Use Nestle Nido if you can find)
1 14oz can Sweetened Condensed milk

Flavorings:
Heart shape pedhas:

Cardamom powder
Nutmeg powder
Saffron sticks

For the Flower shape:

Rose essence
Red food coloring
Sprinkles

Method:
1) Bring the butter to room temperature.
2) In a microwave safe dish, mix butter, milk powder, condensed milk and flavorings of your choice.
3) Microwave for 3 mins.At each 1 min interval, mix everything together.
4) Let it cool,then form into traditional round pedhas or mold into various shapes. Add food coloring if desired.Decorate with saffron, sprinkles or silver foil.

"Fusion Cuisine"- Tofu Tikka Panini

'Panino'/Panini' in Italian means 'small bread rolls'. They are filled with cheese, ham, salami etc and sometimes grilled.The bread is usually ciabatta or rosetta.
In the quest of 'What to make for dinner'...I put together this sandwich.I used what I had on hand thus creating a 'Indianized grilled Panini'.
Ingredients:
1 loaf Italian bread

For Tofu Tikka:
(This recipe will work great with Paneer too)
1 pkg 'extra firm' tofu drained and dried with paper towels
1 tsp yogurt
1tsp Kitchen king masala/Tikka masala
1/2tsp ginger garlic paste
1/2tsp chili powder(add more for spicy tikka)
1tsp Maggie hot and sweet sauce
1 tsp chopped cilantro
2tsp corn starch
salt
oil

For the toppings:
1/2 cup Sliced onions
1/2 cup Sliced green peppers
1/4 cup Broccoli florets
Black pepper
salt
Slices of Pepper jack/Jalapeno jack Cheese
Butter
Slices of tomatoes

Method:
1)Tofu Tikka: Mix together yogurt, kitchen king masala, chili powder, ginger-garlic paste, salt, hot and sweet sauce. Cut Tofu into bite size pieces.rub corn starch on the tofu.Marinate with the above sauce.
Keep aside for 1/2hr
2) Saute the marinated tofu in non stick pan till golden brown on all sides.Keep aside.

3) Saute onions,green pepper and broccoli with little oil, salt and pepper.Keep aside.
4) Cut the italian bread horizontally. Apply butter on the inside.
5) Lay slices of cheese, sauted onions,green pepper, broccoli and then tofu tikka and tomato slices.Add more cheese if you like.

6) Grill the sandwich on a hot grill pan with little oil. Press with heavy pan to get the 'pressed panini' or use a 'Panini Press'
Serve hot!

                              Enjoy the 'crusty' Panini with its Spicy Tofu tikka filling!

"Everyday Cooking"- Thai Chicken Satay with Peanut Dipping Sauce

 

The other day I called 'P' to see what she was going to make for 'V's sendoff party. 'V' is moving to Florida!!! Is she lucky or what! 'P' said she is going to make 'Chicken Satay' with Peanut dipping sauce and many other items.'P' will always have a spread for a occasion.

Now I have always had 'Satay' at Thai restaurants in Ithaca.But since we moved here to Columbus, there is no Thai restaurant here and I haven't had 'Satay' for a long time now. Since Mummy is also here, I decided to give her a taste of 'Satay'...one of my favorite thai dishes...and try it at home.

'Satay' is a dish of marinated,skewered grilled meats served with a sauce.

Ingredients:

8 pieces of Boneless Chicken tenders/ strips of Chicken breast/thigh

Marinade:

1/4 cup Coconut milk

1/2 tsp Thai curry powder

1/4th tsp turmeric powder

1/4th tsp Red pepper flakes

1 tsp Soy sauce

1/4tsp Garlic

1/2tsp Ginger

1/2tsp Brown sugar

1/2tsp oil

1/2tsp chopped cilantro

salt

 (This marinate is 'Gingery', spicy and salty) It is supposed to be little more 'sweet' than in my recipe, but I like my chicken spicy.You can add more brown sugar.

8 Skewer sticks soaked in water for 30 mins

Lettuce leaves 

Peanut Dipping Sauce:

1/4th cups Peanuts

1-2 tbsp coconut milk

1tsp Sweet chili sauce

1/4th tsp chili powder

1/4th tsp ginger-garlic paste

1tsp soy sauce

1/4th tsp sugar

 salt

water to thin it out to desired consistency.

Add this after blending the sauce for some crunch-1/2tsp coarse ground peanuts

Method:

1) Mix all ingredients for the marinade.

2) Keep 1 piece of chicken at a time between plastic wrap and pound with a rolling pin to flatten it.This helps to 'sew' the skewers in the piece and also for quick cooking.

3) Marinate the chicken with the marinade and refrigerate for 2-3 hrs.

4) Sew the skewers into the marinated chicken and keep enough 'handle' on the skewers to hold while grilling.

5) Heat a 'grill' pan and spray with non stick cooking spray.Place the chicken skewers onto the pan and grill till chicken looks cooked.Then turn on the other side.

 6) Arrange lettuce leaves on the serving platter.

7)Place the grilled thai chicken satay onto the leaves and serve hot with Peanut dipping sauce.

8) Peanut dipping sauce:

Mix all the ingredients for the sauce and blend in the mixer till smooth.The sauce should taste 'Spicy+ Sweet'.Add the coarse ground peanuts for crunch in the sauce.

                       Enjoy the Thai Chicken Satay with sweet-spicy peanut sauce!

"Appetizers"- Corn in Phyllo cups

I love Phyllo dough and I love Corn....put them together... and I have this 'Lovable' appetizer or 'anytimetizer'!!!
Both 'Phyllo dough' ( Phyllo, filo, or fillo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine) and 'Corn' are so versatile you can use them in so many different ways. 
Photo Source- Wikipedia (In this photo- 'Baklava' made from Phyllo dough)

One more 'awesome' thing about Phyllo dough is that due to the 'food industry's' blessing we have already rolled- ready to bake- Phyllo dough sheets and cups, readily available.Otherwise think, what if you had to make the paper thin dough yourself...ufff! 
When I am short on time, I use the 'ready to bake' mini filo cups'.They are perfect to make bite size- single serve appetizers. Busy Girls best friend!

Ingredients:
Filling: ( The filling can be used to make Corn bhel topped with chopped onions, tomatoes,tamarind chutney or serve just as is or with a squeeze of lemon)

1/2 cup thawed corn kernels
1/4tsp garam masala
1/4 tsp red pepper flakes
1/4 tsp mustard seeds
salt
oil

For 'corn in phyllo'
15 ct mini phyllo cups
1tbsp hot and sweet sauce
1/4 cup chopped onion
1 tbsp chopped cilantro
1tbsp fine sev


Method:
1) Bake the phyllo cups according to packet instructions( I warm them up in the oven at 350F for 3-4 mins) to make them crisp.
2) Heat oil in the pan, add mustard seeds, corn kernels, garam masala,salt red pepper flakes and toss till warmed through.Let it cool.The filling should be somewhat dry.
3) To the baked phyllo cups, add 1 tsp corn filling. Top off with hot and sweet sauce, onion, sev and cilantro. Can add tomatoes too.

     Enjoy the crisp phyllo cups with the corn filling with tangy sauce and crunch onions and sev!

"Fusion Cuisine"- Indian Sloppy Joes/Chicken Kheema Pav

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun. A similar dish, mainly a 'street food' in Pune is the delicious, spicy and satisfying...or should I say 'unsatisfying'( because you will crave more.. for sure!) 'Kheema Pav'. Instead of ground beef, ground mutton/lamb is used for the recipe and is served in bread similar to 'Pav Bhaji' bread.

There was this mutton shop close to my house, who made these Kheema Pav's .The kheema were spicy from the Indian spices and went really well with the tangy tomato sauce,crunch of the onion and the buttery taste of ...well the 'butter' that they slather on the bread!

I make my 'Indian Sloppy Joes'( and yes they are very 'Sloppy' to eat..you need a plate and lot of tissues!!) with' ground chicken'/ chicken kheema and either french bread or crusty Italian bread.I think they can hold these 'sloppy joes' better!

Ingredients:
For Chicken Kheema

1 cup ground chicken
1/2 cup finely chopped onion
1 tomato finely chopped
1/4 cup finely chopped onion for garnishing
1tsp garlic finely chopped
1/4 cup boiled green peas(optional, just for 'pop' of color)
2tsp Chicken curry masala
1/2tsp turmeric
1-2 tsp chili powder(depends on how spicy you want)
1/2tsp shah jeera
oil
salt
Cilantro chopped

For sloppy joes:
Loaf of French or Italian bread, cut into sandwich size
Ketchup
Butter (Use Amul butter for more buttery taste) (skip for a low calorie version)


Method:
1) In little oil, fry the shah jeera,onions and garlic till tender.Add the tomatoes and fry for another 2 mins. Add turmeric, chicken curry masala, chili powder. Add the ground chicken, green peas,salt and cook till the kheema looks 'opaque' and cooked. Cook till all the chicken juices evaporate and the kheema becomes somewhat dry but still moist.
2) Spread butter on the inside of the bread.Add tomato ketchup, kheema, chopped onions and cilantro.
3) Warm up the 'Sloppy Joes' on little oil/ butter on a flat pan, till the bread becomes golden brown and slightly crisp.
4) Serve Hot with a Lot of tissues!

                                 Enjoy this spicy- tasty- tangy-crunchy-sloppy sandwich!

"Fusion Cuisine"- Paneer Tikka Pizza

'The grass is always greener on the other side' as they rightly say, when I was in India, I would crave the 'western' type food...and now that I am here in USA, I am craving the hot ,spicy, zesty and tasty Indian food. I love how the 'food companies' cater to the tastes of people in different countries. In India, Pizza- hut has these 'mouthwateringly-delicious' pizzas- Paneer Tikka Pizza, Chicken tikka pizza etc which are nothing but 'Indianized' pizzas with popular indian toppings. I just love those! When I visit Pune, I do eat at Pizza hut for these Pizzas.Obviously, we have no such pizzas here and hence there is only one option- make it yourself!
I made Panner tikka pizza the other day to revisit 'Pizza hut India'!
Ingredients:

For Paneer Tikka Topping
1 cup Paneer cubes
1/2 tsp Ginger garlic paste
1 tsp yogurt
1/2tsp Kitchen king masala
1tsp chili powder
1tsp cumin-cilantro powder
salt
oil
chopped cilantro
For pizza:
1 Boboli Pizza base
1/4 cup Pizza sauce (Tomato sauce with Italian herbs) ( I sometimes use plain Ketchup!!)
1/2 cup shredded pizza blend cheese/ mozzarella cheese
1/4 cup sliced green peppers
1/2cup thinly sliced onions
1/2tsp red pepper flakes
Black pepper
2 pinches ajwain seeds
salt
chopped cilantro


Method:
1) Mix together yogurt, kitchen king masala,chili powder, salt, ginger garlic paste, cumin-cilantro powder.Marinate the Paneer cubes and keep for 1 hr.
2) In a nonstick pan, stir fry the marinated Paneer on oil till golden brown from all  sides.All the chopped cilantro.Paneer Tikka is ready.Can serve as appetizer or with roti/naan.
3) Pre heat the oven to 400F.
4) On the pizza base, spread the pizza sauce.Top with Paneer Tikka, sliced onions, green pepper, cheese, red pepper flakes ,ajwain ,salt and black pepper, chopped cilantro

5) Bake at 400F for 10-15 mins or so till the cheese has nicely melted. Broil in the oven for 1-2 mins.
6) Serve hot!!

"Everyday Cooking"- Chicken Tandoori

You know, sometimes you crave things which others have...it happens to me in case of food ..A LOT!
Many a times, when a friend mentions "Oh I cooked Chinese noodles today or I made some Bhel chaat or I baked so and so.....my mind already makes plan to crave and make me make that thing in the next few days.Does that happen to you???
My friend 'S' made this really 'amazing looking' Tandoori chicken the other day and posted the pictures on facebook...and tadah...I had to make it!!! Of course I do not have a 'Tandoor' oven but roasted it in the regular oven.It was so good..spicy, juicy on the inside and caramelized on the outside....ummm ..I am craving it again already :)
TANDOOR: Is a cylindrical Clay oven used in cooking and baking.In Tandoor, the food is actually exposed to live fire of wood/charcoal etc (Sort of like Barbaque) and also hot air like the convection oven. The temperatures in the tandoor can reach upto 400C(900F). The food that comes out of the tandoor has characteristic appearance- roasted in dry heat and a little charred at some spots.

Ingredients:
4 Chicken Drumsticks(skin removed)

For Marinade:
1 tbsp Tandoor Chicken masala
1 tsp Garam masala powder
1-2 tsp Chili powder
1/2tsp Turmeric
1/2tsp cumin-coriander powder
1 tsp Ginger Garlic paste
1 tsp Lemon juice
1tsp oil
salt
few drops of red food coloring (optional)

Method:
1) Wash the chicken and dry thoroughly with paper towels.
2) Mix the ingredients for the marinade.Taste to check the spice level or add more chili powder
3) Rub the marinade on the drum sticks.
4) Marinate for 3-4 hrs in the refrigerator.
5) Pre heat the oven to 400F
6) Place the marinated chicken on a oiled baking sheet.
7) Bake for 20-30 mins till the chicken is cooked tender (starts to fall apart from the bone) and looks caramelized from outside.Oven temperatures vary- SO WATCH OUT!

8) Serve hot with onions and lemon wedges
9) Enjoy!

"Appetizers"- Suralichi Vaadi/ Khandvi

I know what you are thinking...how did she find the time and patience to make THAT??? Yes, with little 'E' and even 'littiler' ( is that a word even?) 'A', days are rough, busy, and crazy. But you know, your mouth still waters..isn't it?
 You still crave stuff...resulting into me making yum yum food like this...
This is my moms recipe( and YES!!! she is here for 3 months now!).

Ingredients:
1 cup Besan/ Gram flour
3/4th cup Buttermilk
2tsp all purpose flour
2 cups water
Salt ,turmeric, chili powder to taste
For Tadka- 1 tbsp oil, mustard seeds, sesame seeds
For Garnishing- Fresh coconut, cilantro

Method:
1) Mix besan, all purpose flour,buttermilk,water, salt,chili powder,turmeric etc into thin paste.No lumps in the batter.
2) Cook the paste in a non stick pan on medium heat and stir continuously

3) When the paste looks shiny/glossy and cooked (10mins) or so, taste and confirm that it is cooked.Taste to check if the batter is cooked or spread some on a flat cookie sheet, let it cool and see if it forms a layer that can be peeled easily.If not cooked the rolls won't come out good.
4) Spread the paste on flat cookie sheet.DO NOT oil the cookie sheet. You will need 3-4 baking trays/ thalis etc so keep those handy.The batter has to be spread fast into thin layer.Will a spatula or a steel 'vati'/bowl.

5) When cooled, with a knife draw vertical lines on the cooled batter.Roll into Vadis/ Khandvis

6) Heat oil, add mustard seeds, sesame seeds and pour on the vadis.

 7) Garnish with grated coconut, cilantro etc

                                     Enjoy the soft texture with slight sour-spicy taste of the vadis!