Happy New Year 2014 with Colorful Mini Idlies made with Vegetable Purees!!!

Here's Wishing You and all the Lil Ones a Happy and Healthy New Year 2014 filled with lots of Colorful veggies and fruits!!!

 It was New Years Party and I was planning on making Idlies. I had seen 'Colored Idlies' on a food forum I subscribe to and couldn't resist making these lil nutrition packed bite-size idlies for the Lil ones.I was surprised that the vegetables did not impart much of a taste to the idlies and gave gorgeous colors. They looked too pretty to be real and can make the Prettiest of the Appetizers!!

Doesn't it look like a Artist's Color palette? 

Batter-

 After steaming the idlies-

 Recipe:

1 Cup Urad dal

2 Cups Rice

Salt

2tsp Oil

Oil Spray

Green peas puree(about 2tbsp for 1/2 cup batter)

Grated beets(about 1tsp for 1/2cup batter)

 Turmeric (about 1/2tsp for 1/2 cup batter)

Method:

1)Soak the dal and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.Put the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand  (I used a microwaveable min idli stand) with oil cooking spray. Add vegetable puree to 1 cup batter in separate bowls.Mix gently.Add more puree if needed to achive desired color. 

 

6)Add batter to the idli molds and steam for 15-20 mins .

7) Serve steaming hot along with Chutney/ Sambar or Skew them into skewers/ toothpicks for the Prettiest of Appetizers!

 

 

 

 

 

 

 

 

Spicy 'Chicken Tikka' Sandwiches

It was a lazy weekend and we were making plans to go out to Lunch....Italian, Mexican, Chinese were the options that came up.....Ehhh Not really!! Nothing fared in front of the idea of having a Spicy Chicken Tikka sandwich...made to perfection at HOME!!

The juicy tender chicken marinated in Chicken Tikka masala and the caramelized onions on a crusty bread....a sandwich at its best!!

Ingredients:
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp  Chicken tikka masala powder
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

French Bread cut in the center
1 Large onion thinly sliced
Spinach and Sliced tomatoes
Maggie Hot and Sweet sauce (optional)

Method:
1) Saute the marinated pieces of chicken in a non stick pan with some oil, until cooked and show brown marks.
2) Saute the sliced onions till golden brown
3) Apply Maggie hot and sweet sauce to one side of the bread. Add the veggies, onions, Chicken tikka.
4) Warm/ toast on a hot griddle for the perfect Hot Toasted sandwich!

 

'Tandoori spiced' Tilapia Fish bites

Now that I am back to my 'Non vegeterian' self...well almost!! ....My head is spinning all sorts of delicious non-veg recipe ideas. Last night...to go along with the Pasta dinner...made these Spicy 'Tandoori spiced' Tilapia bites. Since Tilapia cooks like a breeze...did the cooking on a stove top pan.But you can always bake these in the oven.
Here is a Salmon Tikka recipe from early this year:
http://www.my-kitchens-aroma.blogspot.com/2013/01/first-recipe-of-2013-salmon-tikka.html

Ingredients:
20 bite size cut up square pieces of Tilapia. Salmon would work better in this recipe as it is sturdier.
2tsp Yogurt
2tsp Tandoori Chicken masala
1tsp Red chili powder
1/2 tsp turmeric
1tbsp chopped cilantro
salt
oil

Method:
1) Mix yogurt, spices, chopped cilantro and salt.
2)Marinate the fish pieces in the yogurt+spice mixture.Keep in refrigerator 15 mins
3) Heat anon stick pan. Add few drops of oil.Place the fish squares and cook till slight brown. Turn them gently and cook on the other side. Tilapia breaks easily.So be gentle.Salmon won't break so easily.
4)  Remove from pan gently and place in the serving platter.Garnish with cilantro.Serve hot!

"Mix Daal" + Brown Rice Idlies/ Dosa with Mint-Spinach Peanut Chutney

It is amazing that how a cooking process/ way of cooking changes the same 'batter' into two extremely different textures!! The same batter results into a Crispy thin Dosa and Tender fluffy idlies!
I have experimented with a bunch of variety of Idlies (You can find the recipes here-http://www.my-kitchens-aroma.blogspot.com/search/label/South%20Indian%20Food)....and today I used 3 different daals and brown rice to make this delicious idli-dosa combo lunch!

Here is "E's favorite way to eat dosa..."Topi" Dosa....dosa folded like a hat!

Ingredients:
1.5 cups Long grain brown rice
1/3 cup Urad daal
1/3 cup Moong daal
1/3 cup Chana daal
salt
Sliced carrots(optional) for Idlies

Method:
1) Soak the daals and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.But the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand with oil cooking spray. Add sliced carrots(optional), add batter and steam for 15-20 mins
6)Serve hot along with Chutney and Sambar

Dosa
1) Heat a nonstick pan on medium heat.When heated apply oil to the pan with a paper towel.
2) Spread a large spoonful batter thinly into circular shape quickly.
3) Add few drops of oil to the sides.Let it crisp up and turn golden brown.
4) Serve hot along with Chutney/Potato bhaji/ sambar

Mint-Spinach Peanut Chutney

1/2 Cup roasted peanuts
1/2 cup baby spinach leaves
10-12 mint leaves
2-3 green chilies
1/2tsp ginger
1/2tsp cumin
salt
sugar
 In a blender/mixie and all the ingredients and blend into a fine paste with some water.

'Tom yum/kha' like Thai soup

Winter is here and so are the winter blues. Along with that came the colds and coughs and sneezes. What will make you feel better than a warm bowl of steaming hot soup? I love Thai food and the flavors that go in there.However I do not carry all the thai specific ingredients in the pantry at all times. I had the coconut milk...but not the galangal, thai basil, kafir lime etc that belong in the soup. This is my version...with common items in the refrigerator.

Ingredients:
1 can coconut milk
1/4 cup thinly sliced carrots
few broccoli florets
1tbsp green onion leaves
2-3 mushrooms thinly sliced
2-3 ginger slices (about 1 inch long)
1-2 green chilies sliced
2-3 tsp Maggie Hot and sweet sauce
1/2tsp Sambal Olek chili paste
1/2tsp sugar
salt
1/2tsp oil
Cilantro to garnish

Method:
1) Heat 1/2 tsp oil in a pan, add the carrots, mushrooms and broccoli.Saute for 1 min. Add the ginger slices and green chilies.
2) Add the coconut milk, rest of the spices and warm on low flame till warmed through.
3) Serve hot and garnish with green onions and cilantro

Chicken Curry....just like my Moms:)

Childhood memories are amazing...a place...a smell...can take you back to your favorite time in childhood. For me, back the, Sunday morning started with "Rangoli" ( Hindi songs playing on the TV)  and then later the aroma of warm spices filling the air...with my moms special blend of spices for the Chicken Curry. Sunday was usually 'non veg' day and chicken was the most frequent Non veg item.

I made this curry the very same way my mom used to make with a little bit of difference here or there...

Ingredients:
2 Cups chicken cut up in small pieces (I used boneless)
2tsp Yogurt
1tsp Chicken curry masala ( store bought/ homemade blend)
1/2tsp red chili powder
1/2tsp turmeric
salt
Marinate the chicken with the above spices and keep in refrigerator for 1/2 hour.
Then cook in pressure cooker for 2 whistles/ or you can cook in the gravy itself and boil longer till tender.

Curry/Gravy:
2 Onions sliced
3/4 cup fresh coconut grated/ or I used 1/2 cup coconut milk+ 1/4 cup dry coconut powder
1 tomato chopped
1tsp Coriander seeds
1tsp Sesame seeds
1tsp Chicken curry masala
1tsp red chili powder
1/2tsp fennel seeds
2 cloves garlic
small piece of ginger
1tsp Shah jeera/cumin
1piece cinnamon stick
1 bay leaf
1tbsp oil
salt

Cilantro for garnish

Method:
1) Heat 1 tsp oil. Fry the sliced onions till golden brown, add the grated coconut and fry till golden. (if using dry coconut+ coconut milk, don't add milk at this point)
2) In a blender add the fried onion+coconut mixture, tomato, sesame, fennel, coriander seeds, ginger-garlic and blend into a smooth paste.
3) Heat the remaining oil, add shah jeera, bay leaf, cinnamon stick and the pureed gravy.Fry for few mins.
4) Add the cooked chicken, rest of the spices,salt and coconut milk. Simmer for 5 mins.
5)  Serve hot along with Chapati/ Rice or my favorite any kind of 'crusty' bread to soak up that spicy curry!!

 

Chole- Saag (Spinach and Chick Peas Curry)

 Weekend comes and goes by so fast...there is hardly much that I can do..as planned by my Foodie brain;) I had planned to bake a apple cake...but the apples are still on the fruit stand and the flour still in the pantry...
However, I managed to make this delicious steaming curry of Spinach and Chole....two of my favorite ingredients and also that made "E" have lunch at breakfast time (because he loved this curry along with his favorite Naan bread:))

Ingredients:
4 Cups Spinach chopped and pureed
1 Cup Chick peas soaked and cooked (I used canned)
1 tomato chopped
1/2 onion chopped finely
1/2 cup milk/ cream
1.5 tsp Corn flour mixed in some water
1tsp Kitchen king masala
1/2 tsp red chili powder
1/2 tsp shah jeera
1/2tsp Garlic paste
1/2tsp sugar
1bay leaf
2tsp oil
1tsp Ghee/ butter
salt

Method:
1) Heat oil in a pan, add the shah jeera, bay leaf, garlic paste and chopped onion. Fry till the onion is translucent.Add the chopped tomatoes and fry till well cooked.
2) Add the pureed spinach, milk and cornflour paste, mix and let it simmer till it thickens a little.
3) Add the rest of the spices, sugar, Chick peas and let it boil for few mins.
4) Add the butter/ ghee, cover and turn off the flame.
5) Serve steaming hot with naan/ chapati or Rice

Maharashtrian "Masale Bhat"

It was a friend’s traditional baby shower and the menu was ‘typical’ Maharashtrian….with Alu (Colocassia) bhaji, Batata bhaji, Shrikhand, Poli, Koshimbir,Papad, Loncha, Varan-Bhat and ofcourse…..Masale Bhat!

Masale bhat is a must have in a traditional Maharashtrian thali. The Rice is flavored with Cloves, bay leaves, coconut, and a bunch of other spices which make up the “Goda masala” ( you can find this in the Indian stores under the brand name KPra or Bedekar). Adding vegetables like green peas, tondala (tindora) etc is optional. This way or the other….it’s super tasty and is complimented perfectly with papad/ pickle and Spiced buttermilk (mattha)!

 

Ingredients:

1 Cup Rice (washed and drained for 20-30 mins)

½ cup green peas/ cut up tindora

2tbsp Peanuts

2tsp Goda masala

1tsp Jaggery

1/2tsp each Turmeric, red chili powder, cumin and mustard seeds

7-8 Curry leaves

4-5 cloves

1-2 small pieces of cinnamon

2-3 green chilies

1 bay leaf

Salt

1tbsp Oil

2tsp Ghee

2 cups Water (Double of the Rice )

Garnish- fresh/ dry shredded coconut, chopped cilantro, cashews, raisins, dried cranberries etc

Method:

11)      Heat up water in microwave/pan.

22)      Heat up oil in a pan. Add the mustard and let it crackle. Add cumin, green chilies, cloves, bay leaf, curry leaves, Veggies, peanuts etc. Fry for few seconds. Add the rice and sauté for 1-2 mins.

33)      Add the rest of the spices and turn the flame to medium.

44)      Add the heated water, jaggery, salt and let it cook till all water evaporates and rice is well cooked. Add ghee and cover with lid, turn off the flame and let it rest.

55)      Serve hot  with a extra teaspoon of ghee!!Garnish with coconut, cilantro, cashews, raisins etc

Dahi Vada/ Dahi Bhalla

The soft urad vadas soaked in Sweet-tangy yogurt and topped with tamarind-date and mint chutney.. Red chili and Cumin powder... A Tasty perfection!!!
Hadn't made this delicacy in like years....but last weekend was perfect occasion.It was a friends baby shower and what she was craving was.... Dahi Vadas!!
Made them under my mom in laws guidance and tips and the result was super delicious!!

Ingredients:
Vadas:
2 Cups urad dal
2tbsp Moong dal (this makes them less oily it seems)
1tsp ginger
3-4 green chilies
salt
Oil to fry 

Luke warm Water for soaking

Yogurt:
3 cups yogurt thinned with water
Add  about 1tsp salt and 2-3 tsp sugar to make a 'sweet-tangy' yogurt. Keep Chilled in the refrigerator.
1/2 tsp red chili powder
1/2tsp Cumin powder
1tsp Tamarind-Date chutney
1tsp Mint Chutney
2-3 tsp Pomegranate seeds
2-3tsp Chopped cilantro

Method:
1) Soak Urad dal and moong dal together for 6 hrs.Grind into coarse paste along with ginger and green chilies, in minimum water.Add salt and mix/ whip for 1 min.
2) Heat oil in a deep pan. Drop the batter with a spoon/hand. I like to make bite size vadas.The vadas will soak up water and yogurt and increase in size even more.
3) Drain the vadas on paper towel for 15 mins. Drop in the lukewarm water and let them soak for 15 mins. Squeeze out water by pressing in between both hands.
4) In a serving dish, place the water soaked vadas, top with sweet-tangy yogurt, chutneys, red chili and cumin powder, cilantro, pomegranate etc.
Serve cold/ or at room temperature .
Enjoy every bite!

Ricotta Cheese and Veggie Bhurji

After the last weeks "Kalakand"...all that was left over was few crumbs of the kalakand and half a tub of the Ricotta cheese. The kalakand was long gone....but half of that Ricotta tub was still sitting in the refrigerator. After all the "sweet" overindulgence in Diwali..I hardly could dare to make anything sweet with the Ricotta. So I put my thinking cap on.....and came up with this Spicy Ricotta Bhurji Recipe....and it was worth it!! We had a perfect tasty colorful 'subzi' to go along with rotis for that days dinner.

Ingredients:
14 Oz Ricotta cheese
1/2 onion chopped
1/4 cup chopped Red Pepper
1/4 cup chopped Green pepper
1/4 cup green peas
1tsp Kitchen King masala/ Shahi Paneer masala
1/2tsp Red chili powder
1/2tsp Cumin seeds
salt
oil

Method:
1) In a microwave safe bowl....add the Ricotta. Cook 2 mins. Stir. Cover with loose lid and cook for 3 mins. Stir again. Cook again for 3 mins loosely covered. Drain the excess water. Let the cooked Ricotta cool.
2) Heat oil, add cumin and veggies. Saute till slightly tender.Add the Shahi paneer masala, chili powder,salt and ricotta cheese.Mix.
3) Serve hot along with Rotis/Naan/Chapati

Wish you All a Very Happy Diwali 2013 with "Two layer (Chocolate Malai) Kalakand "

                                        Happy Diwali 2013 !!!

Over the last few years, I have made a variety of 'Diwali Faral' recipes and posted them on TheSizzlingPan.
Here is a compilation of  those:
http://www.my-kitchens-aroma.blogspot.com/search/label/Diwali%20Treats

This, year...it's different!! I am enjoying and being pampered with 'mom' made faral/ treats by mom-in- law and my mom:)) 
But could help myself making this sweet specially for Diwali!

Two Layer (Chocolate-Malai ) Kalakand 

 Malai Kalakand

 
This recipe is adapted from "Showmethecurry"(www.showmethecurry.com)

My version:
15 oz Ricotta Cheese
14 oz Sweetened Condensed milk
1/2 cup milk powder
1/2tsp Cardamom powder
1/2tsp vanilla essence
1/4cup unsweetened Hershey's cocoa powder

Chopped Pistachios, sugar pearls etc for garnish

 
 Method:

1)Follow instructions from "showmethecurry.com"
2)After the kalakand is made.Split it into two parts.To one part add cardamom powder, to other add Vanilla and chocolate ----mix.
3) Apply ghee to a pan in which you want to set the kalakand.Press the white layer.On top layer which chocolate layer.
4) Garnish with nuts etc.
5) Let it set for 1 hour in refrigerator.Cut into pieces with sharp knife.

One layer Malai kalakand -