Lentils and Carrot Soup

Last week was pretty busy ...I was drenched from head to toe...in preparing for my very first "Lil Chefs" workshop at TheSizzlingPan!! Pictures of the workshop are here:https://www.facebook.com/Thesizzlingpan
Amongst all the craziness happening last week, 'M' was out of town for 2 days. That is when this 'soup' happened for a quick lunch!

Ingredients:
1 Cup lentils/ whole Masoor
1/2 cup baby carrots sliced into circles.
1/2 cup finely chopped onion
2 cloves garlic finely chopped
1tbsp Olive oil
1tsp cumin powder powder
1/2 tsp red pepper flakes
1/4tsp black ground pepper
salt

Fresh cilantro for garnish
Sour cream for topping
Croutons

Method:
1) Wash and soak the lentils for 3-4 hrs in water.
2) Heat the olive oil. Add the chopped onion and garlic.Fry for couple mins.
3) Add the lentils and carrots.Add the rest of the spices.Add 2-3 cups water and Mix.
4) Let the soup boil till the lentils are tender.Add the salt.Add more water to make the correct consistency.
5) Serve hot with a dollop of sour cream.Garnish with fresh cilantro and serve along with crunchy croutons!!

"Lil Chefs" Food Science Camp @ The Sizzling Pan

Had the Best Day ever with the 'Lil Chefs"!!!

More Pics here:

https://www.facebook.com/media/set/?set=a.525271180852068.1073741827.464363670276153&type=1&l=f77bd2697b

Vanilla and Chocolate "Checkerboard" Cake with Strawberry cream filling

It was 'M's birthday and like every year I do, I was going to bake a special cake for him!! Last year it was "Zebra Cake" (http://my-kitchens-aroma.blogspot.com/2012/04/pat-cake-zebra-cake-with-chocolate.html) and this year, I wanted to try something 'new'...not just 'any' cake...something new...some new technique.This one seemed to be exciting and involved some 'thinking' and planning-which type of cake to bake..soft textured or sturdier/denser cake and a bit of geometry too:)
Here is how you make it-

Basically you need 2 types/ colored cakes.I baked a vanilla and other dark chocolate. If your cake it too moist or spongy, you will have hard time cutting and lifting the cake circles. This cake modified from this recipe (http://www.azcookbook.com/zebra-cake/) is a denser cake and did hold the cutting and lifting pretty well.

Ingredients:
Bakes two -8 or 9 inch cakes
4 extra large eggs, at room temperature
2 and 1/2 cups all-purpose flour
1 and 1/4 cup granulated sugar
1 cup whole milk, at room temperature
1 cup canola oil
2tbsp butter at room temperature
1tsp tsp vanilla essence
1 +1/4 tbsp baking powder
1 tablespoons dark cocoa powder  (dark cocoa is necessary to get rich dark brown color for better contrast)
3tbsp grated dark chocolate bars- microwave for few seconds until soft.
1/4tsp salt

Strawberry cream filling
1/2 cup heavy whipping cream(cold)
1/4 cup fresh strawberry puree(chilled for 1 hour)
1tbsp sugar

Whipped cream icing
1 Cup heavy whipping cream(cold)
2tbsp sugar
1/2tsp vanilla essence

Decoration:
Mini chocolate chips
fresh sliced strawberries

Method:
1) Pre heat the oven to 350F. Grease 2 cake pans with shortening/non stick spray and dust with flour.
2) Sieve together all purpose flour, salt, baking powder.
3)Beat the eggs for 3mins with electric whisk. Add the butter and sugar and whisk till it is light color and fluffy.
4) Add the oil and milk and beat for few seconds.Add the vanilla extract.
5) Add the dry ingredients slowing and beat only till well blended.
6) Divide the batter in 2 parts. To one part add the dark cocoa powder and softened dark chocolate bar.Beat for few seconds till well blended.
7) Pour the vanilla and chocolate batters into 2 separate pans. Bake at 350F for 30-35 mins, until golden brown and inserted toothpick comes out clean.
Let the cakes cool completely for few hours before cutting and icing.
The cakes upside down for sturdier cutting.If your cake has a bulge cut and level it out:

Strawberry Whipped cream:
Beat the whipping cream on high speed with a electric mixer, till soft peaks are formed. Add the chilled strawberry puree and sugar and beat till stiff peaks are formed.Store in refrigerator.

Whipped cream icing
Beat on high speed the heavy whipping cream, sugar and vanilla till stiff peaks are formed.Store in refrigerator.

Assembling the cake:
1) With chart paper, make circular stencils or concentric circles, 1.5 to 2 inches thickness. Largest will have the diameter as your cake pan.
2) Place the stencils on the cake one at a time and carefully cut the concentric circles.Gently lift each circle and place on a platter.

3) Inserted a vanilla ring inside the chocolate outer ring.Alternate the rings and fit into each other.

4) Place the cake on the serving platter.On the bottom reassembled cake, spread the strawberry cream filling. Make sure to push it in the concentric gaps. This will help in better sticking of the 'checks'. You can also pipe the icing in between the concentric circles when you are fitting them into each other.

5) Place the other reassembled cake on top. Ice this layer and the entire cake with the whipped cream icing. Spread and smoothen from all sides. Decorate with strawberries and mini chocolate chips.
With icing tip, makes borders withe the whipped cream icing.
Chill in refrigerator till ready to cut!

6) Cut into wedges(like pie) to serve.Enjoy!!

 





 

Quick and Easy Homemade Strawberry icecream

It's strawberry season here....and the markets all full of these lovely red berries!! What's the next better thing than eating them fresh.....turn them into a creamy luscious pretty pink Strawberry ice cream!! Agree??
I love this Quick and easy recipe of using whipped cream and condensed milk to make ice cream.The ice cream comes out creamy, perfect texture every single time.
It took 4 mins to 'make' the ice cream mixture and then 5 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!!
Using the same recipe...this is my favorite Mango ice cream..and I promise it will be yours too:)
Quick and Easy Mango Saffron ice cream

http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-quick-easy-delicious.html

Ingredients:

This is all you need!
1) 12-14 fresh strawberries
2) Half of the 8 oz tub of Kraft Cool Whip
3) Half of the 14 oz can of Sweetened condensed milk
4) 2 tbsp milk
5) 2tbsp Strawberry syrup

Method:

1)  Thaw the cool whip in refrigerator for 1/2 hr till softens.

2)Wash and Cut off the strawberry leaves and stems.Put them in the blender along with 2tbsp milk.Puree them.

2) Mix the 1/2 container of cool whip, 1/2 container of sweetened condensed milk, strawberry puree and syrup.Mix gently till lumps are gone.

3)  Pour into a freezer safe container/ individual serving glasses( I like the 'bath' cups...they are perfect for single serving of ice cream)

4) Freeze for 5-6 hrs.Done!!!

Pearl Barley and Spinach Patties

"Barley"...yet another grain..I hadn't cooked with before. Yesterday, I cooked it with an intention to make Barley soup..but these patties came impromptu to my mind...and made a delicious evening snack!
Pearl barley:

Barley is yet another "Nutritional powerhouse"(http://www.barleyfoods.org/nutrition.html) It has the slow digesting carbohydrates called "beta glucans" in the grain.I also read that, the beta glucans and the fiber is distributed throughout the grain and hence...even if it is "pearled" barley( bran and outer layers removed)...it is still better than many other refined grains.(http://www.oprah.com/health/Why-Barley-Makes-the-Best-Breakfast)
 Cooked Pearl barley:

Ingredients:
1/2 cup pearl barley (pressure cook in 1 cup water plus little salt)
1/2 cup finely chopped spinach
1/4 cup finely chopped onion
1/2 boiled potato(mashed)
3/4 cup whole wheat bread crumbs( E doesn't like his sandwich with crust.I cut them off,freeze them..pulse them to make these whole wheat bread crumbs.)
1/2 tsp finely chopped garlic
1/2tsp red pepper flakes
1/4tsp cumin
salt
olive/ canola oil for shallow frying

Method:
1) Cook the pearl barley in pressure cooker -3 whistles.Let it cool completely.
2) Mix the cooked barley,chopped spinach,onion,mashed potato,garlic,red pepper flakes,cumin,salt,1/4 cup of bread crumbs and mix well.
3) Heat a non stick pan with oil for shallow frying.
4) Make patties with the above mixture.Roll them in the bread crumbs and fry on medium- low heat till they are golden brown and crisp on the outside.
5) Serve hot along with your favorite sauce/ maggie hot and sweet sauce( I love it!!)/ green mint chutney.

Eggless "Saffron-Mango" Cake (Kesar-Mango Cake)

Looks more like a 'Rangoli' (a traditional Indian design made with rangoli powder/salt/rice flour), than a 'cake' isn't it!!! Last week, was all a 'birthday' celebration week. 3 of my friends had their birthdays.This cake...was baked specially for a friend...who doesn't eat eggs and hence is egg less.The Mango and saffron gives the cake a rich flavor,a beautiful aroma and lovely golden yellow color!!

For my last birthday, a friend had gifted these lovely cake stencils.Didn't have a chance to use them so far.It was so easy to make the cake look stunning with these stencils!

The only down side is.....the powdered sugar melts in few hours especially if it is hot and humid outside...and therefore the design can be done only few hours before serving the cake!The Cocoa powder might work well..but still have to try that one.

Ingredients: Makes 8inch round cake
1 and 1/2 cup All Purpose flour
3/4th cup sugar
1/2 cup Mango Puree (I used Swad Kesar Mango pulp)
1/2 cup Cold water
1/3rd cup Canola oil
1/2tsp salt
1tsp baking soda

1/4 tsp saffron strands
1tbsp vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)

1/2 cup powdered sugar for dusting


Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar.
 4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the saffron and Mango puree
6) Mix again.
7) Grease the pan 8 inch round pan with shortening and dust with flour.
8) Pour in the batter till 3/4th full.
9) Bake at 350 F for 20-25 mins until golden brown.
Let it cool completely before dusting with powdered sugar

10) Just before serving: Place the stencil over the cooled cake. In a small sieve place the powdered sugar.Sprinkle over the stencil till all the cake is covered.Lift the stencil gently.

Quinoa with peanuts and potatoes (Like Sabudana Khichadi)

The first time I cooked Quinoa ( Quinoa Veggie Upma for my 300th blog post:http://www.my-kitchens-aroma.blogspot.com/2013/03/celebrating-300th-blog-post.html), the grain when cooked, instantly reminded me of me favorite 'Sabudana/ Sago/ Tapioca pearls'.!!! And then it was obvious , With Quinoa....I was going to try my 'have to have every week' favorite "Sabudana Khichadi"!!

The organic Quinoa I bought from Jungle Jim's was much more fluffier and 'looked' like Sabudana. This one was slightly smaller and reminded me of 'Vari Tandul"...though bigger then those!

Ingredients:
1 Cup Quinoa
1/2 cup powdered roasted peanuts
1 potato cubed
1.5tsp cumin seeds
2-3 green chilies cut into pieces
2tsp oil/ghee
2tsp lemon juice
salt
sugar
cilantro for garnish

Method:
1) Clean the quinoa and wash the quinoa in small mesh sieve with water.
2) Boil the quinoa with 2 cups water and little salt and 1/2tsp cumin for 15-20 mins till cooked and fluffed up.Fluff with a fork.
3) Heat 2tsp oil/ ghee, add the green chilies, cumin and chopped potatoes. Fry till potatoes are golden.
4) Mix the cooked quinoa with fried potatoes/chilies and peanut powder.Add salt, sugar to taste. Squeeze lemon juice and mix.
5) Serve hot with garnish of chopped cilantro.

Eggless Fruit Tartlets

I am in charge of making dessert for the next weeks 'Potluck' party for couple of my vegetarian friends. Now that means, I could turn to the traditional Indian sweets(usually made without any eggs) or try out something new!! Since I am shying away slightly, from the really 'sweet' sweets....I thought this mildly sweet, creamy, yet colorful and crunchy 'Fruit Tartlets' might just be the thing to do!!
The shells and the filling both are eggless.

Tartlet Shells/Shortbread crust:

Ingredients:
Tartlet shell/Shortbread crust: (Makes 22 tartlets)
1 Cup All purpose flour
1/2 cup unsalted butter(cold)
1/3 cup powdered sugar
1/8tsp salt
few drops of water

Custard cream filling:
1 Cup whole milk
2tbsp vanilla custard powder
2.5 tbsp sugar
3tbsp cream cheese
1/2tsp lemon zest

Fruits:
Cut up Strawberries or other berries and kiwis


 Method:
1) Cut the butter into small pieces. Sieve together flour,sugar,salt.Add the butter.With your hands rub the butter on the flour, till the mixture looks crumbly. Form into a dough , by adding few drops of water if needed. Chill the dough in the refrigerator for 20-30 mins.

 2) Preheat the oven to 350F.Spray a mini muffin pan with non stick cooking spray.Roll out the dough, into about 3 mm thickness. Cut out rounds with a cookie cutter.I used a small tartlet mold for the flowery borders!

3) Place the cut out dough in the mini muffin pan.Prick 2-3 times with a fork.Bake at 350F for 18-22 mins, till golden brown. Remove from the pan and let them cool.These can be stored for few days in air tight container.

 4) Cream filling:
 Bring the cream cheese to room temperature.
Mix together custard powder and 4tbsp milk,till no lumps are seen.Mix this with the rest of the milk and sugar. Boil on low-medium flame while stirring continuously till it thickens and forms a thick creamy filling. Let it cool completely.Stir every few mins even while cooling to avoid lumps from forming.
Beat the cream cheese till soft and smooth.Fold into the custard.Add lemon zest.Mix

5) Before serving the tartlets-Fill the custard-cream cheese mixture in a ziplock bag. Cut out a small end. Squeeze the filling in the tartlets.

6) Decorate with cut up fruit! Chill for 20 mins. Enjoy!!

A Sizzling Good Read:: "Omnivore's Dilemma" by Michael Pollan

"Ignorance Is Bliss" they say....but NOT when it comes to FOOD.. as Michael Pollan says - "I think we enjoy food much more if we take a little time to know what it is we're putting in our mouths".

So true!!! Food is such an integral part of our 'being',of our health, that it does deserve special attention and 'that' much importance. I always wonder, when people treat food as something like a 'chore' and take 'pride' in saying that they know little or have little interest in food/what they are eating or they are not interested in 'cooking' or learning to do so. I feel it's like saying - I don't care for myself and my family....Would you take pride in saying that?

In the book,there were many things about 'WHERE and HOW' our food comes from...many shocking facts....many eye openers!!! The book talks about 'Industrialization' of food, corn corn corn being everywhere, animal treatment in the factories (this was the hardest part to read)...no wonder many readers turned into 'Vegetarians' after reading the book...I might be on the verge....let's see.

I am glad...I am educating myself in this regard...but at the same time it's almost hard to think about food, as mere pleasure. All other thoughts keep lurking in my mind...it is indeed a Omnivore's Dilemma!

"1/2 Whole Wheat- Walnut-Cranberry" Biscotti

After an failed attempt of "Whole Wheat -Beet and white chocolate Biscottis", I finally made peace with myself and settled for a 1/2 whole wheat flour substitution!
 Failed attempt:

 I couldn't just like the texture and taste of the 'all' wheat flour biscottis. But in my opinion, 'mid-way' is better than 'no-way'!!! So here we go...a 1/2 whole wheat flour Biscotti with lots of nuts and dried cranberries!!!

Ingredients:
1.5 Cups Whole wheat flour
1.5 Cups All purpose flour
3/4 cup Chopped Walnuts
5 Tbsp unsalted butter at room temperature
1/3rd cup chopped dried Cranberries
2 large eggs
1/4cup olive oil or Canola oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
1tsp Vanilla essence

Method:
1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 325F and grease a cookie sheet evenly. Otherwise the dough will stick.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them.

5) Bake at 325F for 25-27 min.(Check at 20 mins to see if they are done.The log will harden.But should brown too much at the bottom) Remove from oven and let cool for 10 mins.Turn the oven  down to 300F
6) Slice the baked log horizontally or at an angle with a sharp knife.

7) Place the cut-up Biscottis flat on the cookie sheet and 're bake' at 300 F for 8-10 mins until slight golden.Do not let them brown!! Remove from oven promptly.
8) Let them cool on the cookie sheet it self. Store in airtight container.