" Sweet Treats" - Filo Cups with Sweet Coconut, Raisins and Nuts

I love taking traditional recipes and using the ingredients involved, in different manner or presenting them differently.It can create a whole new dish or can brighten up the recipe so much that you end up making the newly created dish often rather than the traditional one!
Here is one example of this!

I love the 'Sweet Coconut' Karanjis that are typically made as dessert for Indian festivals. I took the 'coconut filling' idea from the karanjis, brightened it up with nuts and raisins and filled it in the buttery, crunchy filo cups!Now you have a whole new 'dessert' which is sweet-crunchy-eye pleasing-classy looking and tasty too!
Come on ...dig in with your Sweet tooth!

Ingredients:
1 box of Filo cups,pre baked( 15 cups)
3/4 cup fresh grated/ frozen coconut
1/3rd cup sugar(use less for less sweet filling)
1tsp poppy seeds
1/2tsp Cardamom powder
1/4tsp Nutmeg powder
1tbsp raisins
1tsp cashews
1tsp Pistachios
1tsp almonds
2 tbsp milk

Method:
1) Mix together coconut, sugar,milk, cardamom, nutmeg, raisin, poppy seeds and other nuts and cook on low flame till cooked and the filling is translucent and dry.Let it cool

2) Warm the Filo cups for 3-4 mins at 350 F for added crispness(as directed on the package)
3) Fill a spoonful of the coconut filling in the filo cups.Garnish with poppy seeds, sliced almonds and pistachios.

You will love the Sweet Coconut-Raisin-Nuts in the crisp Filo Shells!

"Sweet Treats"- Quick-Easy-Delicious homemade Saffron-Mango Icecream

Recipe Idea: Ananya Joshi
This was so far the BEST homemade ice cream I have ever had. Really....it was soooo creamy, smooth
,"non greasy',delicious and Best of all .....quick quick quick!!!! It took 2 mins to' make' the ice cream mixture and then 3-4 hrs to set it in the freezer! There was no mixing every 1/2 hour, no tedious work involved, no ice crystals.....and the results were still luscious and heavenly!!

Last time when I was at Ananya's house, her husband had made 'Anjeer icecream' at home with same recipe.It was so delicious and creamy, that I couldn't wait to try out myself....
It tasted just as good as 'Kaware Mango Icecream' back home in Pune. I wish I could send this homemade ice cream to my mom in Pune who just lovessssss Mango ice cream!

Ingredients:

This is all you need!
1) 1- 32oz can of  Mango pulp (found in Indian stores)
2) 1- 8 oz tub of Kraft Cool Whip
3) 1- 14 oz can of Sweetened condensed milk
4) 1 tbsp milk
5) Few strands of Saffron (Optional) 

Method:
1) Warm the 1 tbsp milk.Add the saffron strands to the milk to make 'Saffron milk'.Keep few strands for garnishing.
2) Mix to together Mango pulp, Cool Whip, saffron milk and condensed milk, till all the cool whips lumps are gone.
3) Pour into a freezer safe container and freeze!

Enjoy the cold-creamy-sweet Mango ice cream with hint of saffron!

"Appetizers"- Flattened rice(Poha) and Veggie Cutlets

Recipe idea by: Manisha Kute

It was our weekly playdate on thursday and I had planned on making 'Pohe'(Stir fried flattened rice) and Strawberry + icecream shake for the kids and their moms. I had soaked some extra 'pohe' and did not know what to do??? I asked my friend 'Manisha' who is quite 'resourceful' in recipes ...if she had any recipes with 'soaked pohe'. She gave me the idea of making these cutlets with veggies.
I used Cabbage-carrots-cauliflower-potato combo for the cutlets along with the soaked Pohe.

Ingredients:
1 cup soaked Pohe (wet the flattened rice with water, drain almost all the water and let sit for 1/2 hr)
1/4 cup each finely chopped carrots, cabbage, cauliflower
1/4cup mashed potato
1/4cup bread crumbs
1tsp ginger garlic paste
1tsp finely chopped green chilies
1tbsp chopped cilantro
1/2tsp cumin seeds
1/2 tsp turmeric
salt, oil to fry

 Method:
1) Saute the chopped carrots, cauliflower,cabbage and ginger garlic paste on little oil. The veggies should remain a little crunchy.
2) Add the above sauteed veggies to the soaked pohe and mashed potatoes.Add the cumin, salt, green chilies, bread crumbs,cilantro, turmeric and knead well.

3) Make the cutlets into 'boat' shape and fry on oil till golden brown.
4) Serve hot with your favorite chutney/ ketchup/ sweet chili sauce

These cutlets can also be used as 'burger patties'  to make Veggie burgers!

"Aroma From a Guest Kitchen"- ( Guest-Soniya Keskar)- Mango Pudding/Mango Cheese Cake

Guest = Soniya Keskar
I know Soniya, since we moved here to Coumbus,IN. Apart from being a very genuine person and a good friend, she (and I would say the whole of 'Keskar' family) is incredibly talented and enthusiastic.For 'E' and 'A's birthday party last month, they made this wonderful truck with Parle-G biscuits and chocolates.It was a big hit at the party! Kids just loved it!!!

Mango Cheesecake/ Mango Pudding in Graham Cracker Pie crust

Soniya made a amazingly delicious dessert for my friend 'S's send off party.She made this 'Mango Pudding in Graham cracker crust pie shell' It was a mix perfect between a cheese cake and a pudding. Everyone went 'head over heels' for the dessert!

Here is the recipe that Soniya shared with us:

Ingredients:

8 oz Cream Cheese ( I use Philadelphia Original Full Fat Cream cheese)

8 oz  Kraft Cool Whip (1 container)

16 oz Mango Pulp (Alphanso / Kesar Mango Pulp)

½ oz Knox unflavored Gelatin ( ½ oz = 2 envelops)

¾ cup Sugar  ( If the mango pulp is sweetened  you will need less sugar)

Few Kesar/ Saffron sprigs

1. Bring Cream Cheese and Cool Whip to Room temperature. Soften the cream cheese in a large mixing bowl. Add Cool Whip. Blend it with the hand mixer till you get even soft creamy texture. Add Mango Pulp and blend again.
2. Mix dry gelatin powder and sugar in a small mixing bowl. Add 1 cup bubbling hot boiling water over it and stir continuously till all the gelatin crystals melt. Let the mixture cool down to lukewarm temperature.
3. Combine sugar, gelatin mixture with cream cheese, cool whip and mango pulp mixture. Add Saffron for color and flavor. Blend it all together to get soft creamy mixture.
4. Pour the mixture  in a glass pie dish. Decorate it with almond halves or other dry fruits. Keep the dish in the refrigerator. It takes around 3 hours to set. 
5. I like to set it in a  ready made Graham cracker piecrust . This mixture makes two 9 inch round Cheese cakes.

Enjoy the cool smooth silky sweet Mango pudding with a hint of tartness of the cream cheese in the butteryness of the graham cracker crust.....nothing can be more satisfying to the taste buds!!!

"Appetizers"- Kothimbir Vadi / Cilantro Wedges

** Kothimbir Vadi Recipe Post from 2011 is updated with new pictures 

As we moved to Columbus, we have celebrated more 'sendoff's' than any other parties.Yeah seriously,the community is so mobile and transient here....people come and go frequently.You get to know someone, make friends and then you get to know that they are leaving Columbus in couple months. ...
So, my good friend 'S' is leaving this week.I had invited her family over for dinner. This traditional maharashtrian appetizer was on the menu.

Ingredients:
3 cups chopped cilantro along with stems
3/4 cup Gram flour/besan
1/4 cup rice flour
1 tbsp roasted Sesame seeds
1 tsp finely chopped green chilies
1 tsp ginger garlic paste
1 tsp poppy seeds
1 tbsp lemon juice
1/2 tsp Baking soda
1/2 tsp turmeric powder
1 tsp Maharashtrian Goda Masala/ garam masala
Salt and sugar to taste

Water to make batter
Oil for greasing the pans and shallow frying.

Method:

1) Mix all ingredients and make batter like thick 'cake batter' consistency with only as much water as needed. Batter should not be too runny. 
2) Oil two 6 inch pans.Pour the batter in the pans. Sprinkle some sesame seeds on top. 
3) Steam in a pressure cooker (without pressure) for 15-20 mins.
4) Let it cool.Cut into wedges

5) Shallow Fry in oil till golden brown.

Serve hot along with Ketchup/ Maggie Hot and Sweet sauce or just by themselves 

"Appetizers"- Deviled Eggs

Believe it or not, it is the first time I have ever made this simple appetizer. I had invited 'A's family for dinner last night and was looking for a simple side dish/ appetizer.I came across this website..dedicated solely to these tasty hors d'oeuvres.
http://www.deviledeggs.com
They have done some 'serious' work on eggs...really I mean....there is 'nutritional info on eggs',how to position the egg yolk in the center, how to perfectly hard boil the eggs, peel them, recipes..etc etc....is given step by step.I thought it was pretty neat!

Ingredients:
6 'perfectly' hard boiled eggs (visit the above website for tips)
1and 1/2 tbsp Kraft 'Chipotle' Mayo
1/4tsp black pepper
1tsp hot and sweet sauce
red chili powder for garnish
salt
cilantro for garnish

Method:
1) Hard boil the eggs.Peel after the eggs cool.Slice into halves.

 2) Remove the eggs yolks carefully with a spoon.Mash completely with a fork.Add the mayo, hot and sweet sauce, black pepper, salt etc and mix well.The filling shouldn't be too loose. You should be able to pipe in from a pastry bag/ icing gun. The filling tastes spicy and 'smoky' with a little 'tangy' flavor from the hot and sweet sauce.

3) Pipe the filling in the center in the egg whites(where the egg yolks originally were) with a pastry bag or a icing gun.Fill the cavity completely.
4) Sprinkle some red chili powder and garnish with cilantro.Serve at room temperature.

"Sweet Treats"- Fruit Custard in Filo cups

For last weeks Potluck, I was in charge of making the dessert.Potlucks are a lot of fun, especially since, you get to meet everyone and also taste variety of good food. Needless to say, it adds 'happy pounds' on you!!!
So the menu for this weeks potluck was...2 types of pastas, a soup, a salad and then a dessert.Everything tasted good and we had a satisfying meal at 'V''s new house.

Ingredients:
For Fruit Custard

Milk
Custard powder of your favorite brand and flavor
Fruits cut into bite size pieces: Apples,peeled oranges,Pineapple, grapes, bananas
Handful of chocolate chips
Vanilla essence
Sprinkles for decoration

1) Make the custard according to directions on the custard powder can.Let it cool
2) Add the Vanilla essence,chopped fruits,chocolate chips and chill in refrigerator.

Phyllo/Filo Dough Cups:
6 Phyllo sheets
2tbsp melted butter
muffin pans
1) Thaw the filo dough as per packet directions
2) Place 1 rectangular sheet of filo on cutting board. Apply melted butter gently with a brush.Apply through the whole sheet. Be gentle, otherwise the sheets will tear.

3) Place next sheet on top of this buttered sheet.Apply butter.Repeat the same and stack all sheets on top of one another.Cut into 6 squares and place them in muffin pans.

 4) Bake at 350F for 8-10 mins till golden brown.Check packet for exact baking time for that brand of filo dough.

5) Let the filo cups cool before filling with fruits custard.

6) Just before serving, fill the cups with cold Fruit custard till the top and garnish with sprinkles.

The crisp buttery filo along with chilled creamy fruit custard gives a wonderful explosion of textures in every bite!

"Appetizers"- Black- Eyed Beans Fritters/ Chavali che Vade/Vada

 'M' is out for work for 2 weeks, and my friends have been taking good care of me!!!!Almost everyday I have been going to lunch or dinner at some friends house...love you all for being so nice!!!
"A" had invited me over for dinner a couple days ago. I decided to make these fritters to take over, which I had been wanting to try out for so long.This is my friend Manisha's recipe.She says it was passed onto her by her 'in -laws'. The fritters/ vadas are crisp on outside, soft and spicy on the inside and have an 'irrestible' taste.
You got to try these out!

Ingredients:
1cup Black-eyed beans
1-2 green chilies
2 clove garlic
1tsp ginger paste
1tsp cumin seeds
1/2tsp Turmeric
salt
oil to fry

Method:
1) Soak the black eyed beans for 5-6 hours in water. Drain all the water.
2) Grind the beans along with ginger,garlic, green chilies,cumin,salt etc with minimal water into a coarse paste.
3) Add the turmeric and mix well.

4) Add small lemon size batter into hot oil and fry on medium heat till golden brown.
5) Serve hot along with a 'tangy' sauce like 'Maggie hot and sweet chili sauce' or plain ketchup.

My version of 'Hot and sweet' sauce:

1/4 cup Plain ketchup
1tsp Red chili-Garlic paste (store bought)
1/2 tsp sugar add more for more sweeter taste.
1/4 tsp salt
water to thin out the sauce
Mix everything together to get Spicy-Tangy-Sweet Sauce that goes well with anything and everything!!

"Appetizers"- Eggplant Rollatinis

Are there any 'food choices' that are different between you and your significant other? They say that....after years of living together, a couple becomes 'like' each other. Do their food preferences change too???

Between me and 'M', there are many 'food differences'. I love Rice and dishes made with rice.He eats rice in the form of 'Biryani' only. I like eggplant.He hates eggplant.I like bananas.He can't stand bananas.I like prawns....he can hardly taste them....

So, when he is out for work..I indulge into my favorite foods!!! 

This was one such 'Eggplant' indulgence for me....

Ingredients:
8 Eggplant slices(about 3/4th cm thick, cut from center of a large eggplant)
1/4cup Cream cheese
1/4 cup pepper jack cheese shredded
2tbsp Parmesan cheese
1/2tsp red pepper flakes
1/4th tsp ground black pepper
1/4tsp garlic paste
1/4th cup chopped cilantro
salt
oil
Maggie hot and sweet sauce/ Marinara sauce/ ketchup

Method:
1) Apply salt and pepper on the eggplant slices. Rub a little oil.Grill on a 'grill pan' for a minute on both sides to cook the eggplant and get those gorgeous 'grill marks'.
( I love to eat the grilled eggplant just by itself too!!!!)

2) Mix the cheeses, red pepper, black pepper, salt, cilantro,garlic. etc to get the filling.
3)  Place the filling in the center of the grilled eggplant and roll it up into 'Rollatini'

4)  Serve along with Maggie hot and sweet sauce ( this one is my favorite.I can eat anything and everything with it!!!)  or Marinara sauce or Plain ketchup.

5) You can also bake the Rollatinis before serving with extra sauce and cheese on top.

                Enjoy the cheesy,spicy eggplant rollatini warm or hot!!