"Sunset" orange drink

The Sizzle From a Guest Kitchen:

Guest: Devashree Shende-Nampurkar

Doesn't it look like a beautiful sunset in a glass? The pretty hues of orange-yellow make it a perfect drink for any occasion. And let me tell you, this drink was as refreshing and tasty as it looks!!
The tangy orange juice with the bubbly soda, hint of mint leaves and the beautiful color of the grenadine syrup gives the drink it's unique taste and beautiful look.

Devashree,made this super easy and refreshing drink for a bunch of ladies, and guess what ..I was the first one to taste it! It was one of the most refreshing drinks I had especially after a long day at work and and hour long drive.

Here is Devashree's recipe as she describes it:

Ingredients:
Orange juice(medium pulp)
Sprite
salt
sugar
Grenadine syrup
fresh mint leaves
crushed ice

Method:
1) Mix Orange Juice(medium pulp), sugar, salt and mint leaves.
2) Add crushed ice in an empty transparent tall glass.
3) Fill the glass 3/4th with orange juice mixture, top with sprite.
4) Add a tbsp of grenadine syrup.Wait till the syrup settles down.

Serve chilled!

The Sizzle From a Guest Kitchen: (Shruti Sanas-Jadhav) ::Cheese Cake with Strawberry Sauce

A Sizzle From a Guest Kitchen:
A section in the blog wherein, I connect with my friends and fellow foodies through their recipes and their kitchen!
Today a dear friend - Shruti, who now lives far away, and I cannot visit her, shares her 'star' recipe with me. Like you would remember your moms kitchen with the amazing 'aromas',the special aromas of the 'weekend' meals,your grandmas 'spicy stuffed eggplants' ......I recollect a friend's kitchen with their certain 'special dishes'. I remember the aroma of  a Spicy Chicken Curry, The Best Chicken Biryani ever and many more from Shruti's Kitchen!!
Today she shares : Cheese Cake with Strawberry Sauce

 Here is the recipe Shruti send me:
Here is my version of cheese cake, as the normal cheese cake recipe needs almost 5 packs of cream cheese , I have tried with one pack. Sufficient for 3-4 people unless u r making for a party. :)) njoy.
Cheese cake with strawberry sauce
Ingredients:
Cream cheese - 1 (8ounce) pack
Egg - 1
Sour cream - 1/4 cup
All purpose flour - 2 tbsp
Graham Cracker - 10
Butter - 2 tbsp
Sugar - 1/4 cup
Vanilla - 1 tsp
sugar - 1 tbsp for crust
Salt - pinch
Lemon juice - 1 tsp

Method :
Preheat the oven at 325 F
In a 7 inch spring form pan grease it with butter and put it aside. Now grind the graham cracker to form crumbs. mix in the melted butter and 1 tbsp sugar. Now put this mixture in the pan and press it with hand or bowl.
In a big bowl, take cream cheese and mix the sugar, beat it for 1 min. Now add the egg, sour cream, flour, vanilla, lemon juice, salt and mix just until combined. Do not over mix.
Pour this mixture in the pan and bake for 40 mins.
After baking the cheese cake will be slightly giggly in center and light brown on border. This is perfect. Cool the cake for 6 hours before serving. Pour the chilled strawberry sauce for added flavor n taste.
Strawberry sauce recipe:
Fresh strawberries - 500 gm
Sugar - 1/4 cup
Salt- pinch
Corn flour - 1 tbsp
Cut the strawberries in quarter.
Mix everything in a saucepan and heat this mixture for 10 minutes until sauce is juicy and thick. Cool it before chilling. And serve with any dessert of your choice.

"The Sizzle From a Guest Kitchen"- (Guest -Ananya Joshi) - Roasted Red Pepper and Garlic Hummus Crostini

It was 'House Warming" at A and A's new house and she had planned a perfect Mediterranean menu for the party! Among the appetizers was this 'Roasted Red Pepper and Roasted Garlic Hummus Crostini". The Grill toasted crunchy bread with the smooth flavorful hummus and fresh veggies on top...was just a perfect start to the Mediterranean meal!
I am not a Big Hummus person...but this hummus was so flavorful and delicious ..that anyone will go in for a second helping!!

 Recipe:
A mentioned that she got the recipe from this site and did slight modifications.
http://www.theperfectpantry.com/2011/03/recipe-for-roasted-red-pepper-and-garlic-hummus-crostini.html
Her additions:
In addition I also used siracha sauce. I garnished it with half cherry tomato and cucumber and drizzled some Mediterranean seasoning.

I loved every bite of this pretty-petite- delicious appetizer!!

" The Sizzle From a Guest Kitchen"- Guest: Pooja Shah(Recipe-Spinach Brown Rice and Kutchi Beer)

Taste of Columbus 1st Place Winner in "One Dish Meal" Category- Pooja Shah

Recipe: Spinach Brown Rice with Kutchi Beer

(Sorry...I don't have  a good picture of the Spinach Brown Rice)

I had loved Pooja's 'Kutchi Beer" recipe. The name got me interested and I looked it up on the net...why this 'Light Green, frothy, gingery, minty ...non alcoholic yogurt drink'...is called 'Beer'???? The fun fact is...this 'masala chaas' became so popular in Kutch region...that......the drink was sold in beer bottles...and hence called...KUTCHI BEER!!!!

Ingredients:
Spinach Brown Rice
1 cup brown basmati rice
1 cup chopped spinach fresh or frozen
1/2cup chopped cilantro
1tso cumin
1 clove garlic chopped
1 bay leaves
1 stick cinnamon
2 cloves
1/2tsp turmeric
1tsp garam masala powder
1tbsp butter/ghee
10-15 raisins
Roughly chopped cashews
salt
2 hot cups water

Method:
1) Wash rice 3-4 times. Soak in water for 30 mins.
2) Put the spinach in the blender and make smooth puree
3) Heat ghee, add cloves, bay leaves, cinnamon,cumin, garlic and saute'
4) Add cashews and raisins,turmeric,Pour the spinach puree and allow to boil for few seconds and then add garam masala.Mix well.
5) Add the washed rice , add hot water and allow the rice to cook. Let it sit for 30 mins before serving.


 Kutchi Beer

Ingredients:
1 Cup Greek yogurt (I used plain Dannon yogurt)
1 small green chili
small piece of ginger
few mint leaves
few cilantro leaves
1/4tsp cumin
1tsp sugar
1tsp lemon zest( I didn't add any)
salt
water

Method:
1) In a blender add green chili, mint, cilantro, ginger, cumin and make into smooth paste
2) Add yogurt,some water, salt, sugar and make into smooth consistency..like lassi just little thinner.Add lemon zest.
3) Allow to cool in refrigerator for some time.Garnish with mint/lemon. cilantro.
4) Enjoy this cool drink along with a meal or on it's own!

" The Sizzle From a Guest Kitchen"- (Guest-Dr.Sharvari Kolhatkar-Deshpande)- Hello Kitty Sandwich

DR.SHARVARI KOLHATKAR-DESHPANDE

Consulting Dietician and Naturopath

"Taste Of Columbus" Cooking Competition - 1st Place winner in the "Lunch box for Kids" category

Hello Kitty Sandwich-

Sharvari says:

Being a big time cat lover since childhood, I was always fascinated by HELLO KITTY. It’s a simple thing to make and nutritious.  Because of good presentation I believed that Kids will eat it with smile..:) There is always a scope to show your creativity in making meal for Kids. And I exactly did that...

Sharvari's Recipe:

 

Ingredients-

4 Whole wheat bread slices

2 tbsp Tomato, finely chopped

2 tbsp Onion , finely chopped

2 tbsp Capsicum , finely chopped

2 tbsp Whole green gram (sprouted)

1 tbsp grated mozzarella cheese

1-2 chopped curry leaves

A pinch of black pepper powder

Salt to taste

1 tsp olive oil

How to make it-

Cut the whole wheat bread slices in desired shape and size.

In a pan, take 1 tsp oil and heat it. Sauté onion, tomato, capsicum.

Add 1 tbsp grated mozzarella cheese in it and mix well.

Add curry leaves, black pepper powder and salt to taste and mix.

Take on slice of bread (which is already cut into desired shape) and spread the above mixture evenly on it.

Place the other slice of bread on it and press gently.

Give this sandwich in the lunch box with chutney or tomato sauce.

" The Sizzle from a Guest Kitchen"- (Guest- Ananya Joshi) Eggplant Pesto Burger)

Guest- Ananya Joshi
Recipe= Eggplant Pesto Burger

Ananya and I were neighbors since we moved to Columbus. Like they say "Like minds think alike"...many a times....we end up cooking similar meals. Co-incidently..we have cooked Sandwiches (of the same type....that too ...three colored!!!!), Misal Pav, Idlies etc on similar days!!! The other day..I made a  'Bean burger' for dinner and the very next day....Ananya sends me this picture and recipe of a Eggplant Pesto burger!!

Eggplant pesto burger!!! How good does that sound! I have never had a Eggplant burger before. I love Eggplant Curries, Bharit, Eggplant Parmesan...but hardly make it at home (Well, because....M is not a Eggplant lover). He hates the eggplant mushy texture when cooked in curries. I guess...He wouldn't mind a Eggplant burger....that too, so flavorful with the fresh Basil Walnut Pesto and the Maggie-Mayo(see the recipe below! )

I can't wait to try it myself!!!

Recipe-
Pesto:
1 cup fresh basil leaves, packed
1/3 cup shredded Parmesan cheese
1/3 cup olive oil
1/3 cup walnuts
2 medium sized garlic cloves, minced
1 green chili, minced
Combine the basil with the walnuts, pulse a few times in a food processor. Add chopped garlic, green chili, cheese and pulse it few more times while slowing adding olive oil. Add salt if needed.

Eggplant Patties:
1 whole eggplant, 1 inch diced
1 Tbs parsley (dried)
1 Tbs Oregano (dried)
1/2 cup shredded Parmesan cheese
1/2 cup bread crumbs
1 tsp minced garlic
Handful of chopped coriander
Salt, red chili powder, cumin powder as per taste
Oil to shallow fry the patties
Saute eggplant on low heat till grey and very soft.Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator. Form Patties and cover them with corn meal/rava/bread crumbs. Shallow fry each side of patty for about 5 mins on medium heat.
Toast burger buns and assemble with cut onion, pattie, maggie-mayo (Maggie hot and sweet sauce and mayo mixed together) on one side and pesto on other side.

"Aroma From a Guest Kitchen"- (Guest-Navami Venugopal)- Pickle Mania and Anika's Playdate Burger!

Navami and I got to know each other and got along together ....due to...any guesses?? Yes...it is our interest in Food!! Navami is an excellent cook and will always 'wow' you with her flavorful and variety of cooking.
She will always have a fabulous spread ready when she invites you over.

Spot the Mango Pickle!!! No Prizes!!!

One of my favorites at Navami's, have been the variety of mouthwatering pickles she makes.She shares some here:

Pickle mania...


Instant pickles:3 at a time Tada!!!
(Life span of about 4weeks if stored in fridge ,covered and if scooped
out with a dry spoon everytime)

Washed Raw Mango -1(cut into tiiiiiny cubes along with the skin if not bitter)

De skinned and washed Raw papaya-1-Cut into Juliennes-1inch long

Scraped n washed Carrots-4 long ones-Cut into Juliennes-1inch long

Pitted dates-(Optional)-10 nos-finely chopped

Vegetable oil-5 tablespoon+ 1 teaspoon

Red chilly powder-12 teaspoon(4 for each pickle-You can increase depending on the required spice level)

Roasted methi seed powder-1 teaspoon

Distilled white Vinegar-4tablespoon

Salt -About 2 tablespoon for each pickle.Feel free to adjust depending on size of the fruit/sourness of the mango or vinegar.

Mustard seeds-9 teaspoon-Approx 3 for each pickle

Sugar-1 teaspoon each for Carrot+date and Rawpappaya pickle only

Asafoetida(Hing)-1 teaspoon(1/2 teaspoon for Mango and Papaya pickle only)

Curry leaves-6 leaves cut into half

Dry Bowls-3

DryLadles-3

Ensure to wash and dry vegetables and no entry !!!! to water in any form as you start the journey.Of course you can gulp down some and use to wash your eys while roasting Chilly powder.Keep a towel /tissue handy
to wipe hands in between.

Assemble cut Mango,Raw papaya and carrot + dates in 3 different bowls.

Add salt to each of the bowls, mix well and keep aside.Add sugar to the Carrot+date and raw papaya bowls.Mix well with respective ladles.

You are gonna get 3 final products in one go.So proceed with caution hereon.

Mix2 tablespoon each of vinegar to the Raw papaya and Carrot + date mixture and use your hands to mix for the extra flavour.

Next add methi powder to the mango mixture,mix well.

Now pour oil into a kadai and add mustard seeds.

On spluttering add the whole chilly powder,mix well in the oil within 45 seconds take it off the gas and keep mixing.This is to ensure the chilly powder doesn't get burned.This is the only difficult part in the whole process.If burnt the chilly powder will give a bitter taste.Roasting like this adds that extra taste and prevents the pickle from getting spoiled.

Mentally divide the cooled Chilly mixture into 3 portions Add 1 portion each of this mixture to the raw Papaya and Carrot n date mixture .

Take small kadai.. pour a teaspoon of oil and saute the curry leaves(washed and patted dry) along with the hing.Add half quantity to the Raw papaya pickle.

Mix the rest half with the left over chilly mixture and add it to the raw mango.

Transfer pickle to dry storage containers.

These pickles can be enjoyed after an hour!

Voila...3 crunchy pickles for any party.

Add the raw papaya pickle to a normal lettuce salad or normal peanut

masala and savour the difference.

Carrot and date-Add to any burger!!!

Salsa:Mix n match the papaya and carrot pickle with avocado,a dash of lemon,onion and coriander leaves.

Mango pickle:Enjoy with nice Yogurt and Rice or Sambar and rice.

Note:Just divide the portions and make individual pickles as per convenience

Disclaimer:My favourites ...so can't go wrong for atleast few taste buds!Not able to find pics ...so excuse me plssss

• Navami shares another of her recipes....

Anika's playdate burger!

Serving:4 sliders n some extra sweet potato finger chips


Ingredients:
Small slider buns
1 sweet potato(Will make about 35 fingerchips)
Mayo-3 teaspoon
Any fruit preserve(I used fig preserve.Remember to finely chop thefruit in the preserve)-3 teaspoon
Roasted cumin powder(optional)
Finely chopped coriander leaves-1 teaspoon
Ketchup-1 tablespoon
Sour cream-1 tablespoon
Olive Oil-1 tablespoon
Lettuce-Cut to the size of the buns
Salt
Pepper
One baking sheet/tray
Olives/Cherries and Toothpick for decoration

Filling
Peel and Cut fingers out of the sweet potato.Set the oven to 400.Coat the sweet potato fingers with Olive oil,Salt and pepper.Spread on a baking sheet and bake for about 30 minutes or as crunchy as you want.Toss it on a kitchen tissue for cooling and to absorb extra oil .

Sauce on the bun-
Mix Ketchup,Sourcream ,Mayo,2 teaspoon of Fruit preserve and Coriander leaves.Add salt to taste.Let it stay for10 minutes.

Sauce on the side-
Use the leftover sauce from above and add the roasted cumin powder and remaining amount of Fruit preserve.

Assembling-
Toast buns on a Tava.Put lettuce on the bun.(Placing the lettuce prevents the bun from sogging up much if you are preparing it in advance)Spread a dollop of sauce and lay the finger chips (about5-6)on top.Top it up with the paired bun.Insert a toothpick with Olives/Cherries.Serve a dollop of the sauce on the side with the burger along with the remaining chips.Serve with a smile :-)

Note:Proportions for the ingredients for sauce can be altered to suit taste.Can be made spicy by adding Cayenne pepper or tiny bits of green chilly.

Disclaimer:You will need to have a khatta -meetha liking!!!

"Aroma From a Guest Kitchen"- (Guest -Shyam Jugade)- Bread Wada

Looks Mouthwatering...isn't it???
Yet another masterpiece from Shyam kaka! He had shared this unique "Spring onion and Egg Pakoda" recipe before- http://my-kitchens-aroma.blogspot.com/2011/10/aroma-from-guest-kitchen-guest-shyam.html and Yesterday....he amazed me with these golden crispy-crunchy-spicy-nutty Bread wadas!
Kaka loves to try out new recipes and this was one such trial and it came out super delicious!!

I couldn't even tell.......these were made with bread!!! They were so unique in taste.
You can mould these with a hole in the center like "medu wadas" or just like plain wadas. The texture is so crispy-crunchy you will surely make everyone wonder....how they are made!
The nuts/ cashew makes them nutty and gives them a extra crunch...

Shyam kaka said this recipe comes from Chef Harpal Singh Sokhi.
Here is his recipe video from Youtube-
http://www.youtube.com/watch?v=C4VTOOanj7s

You know now.....what I am making for the next Potluck party!!

"Aroma From a Guest Kitchen"- (Guest- Soniya Keskar)- Shahi Tukda

Guest Recipe by: Soniya Keskar
This recipe comes from my friend Soniya, who these days I call....'The Queen of Sweets" ....she makes amazing desserts of various kinds. She made this delicious luscious Mango dessert for a party. I already got this wondeful recipe of Mango Cheese Cake from her-
http://www.my-kitchens-aroma.blogspot.com/2011/07/aroma-from-guest-kitchen-guest-soniya.html
Then the other day she made a 'Cake pudding' similar to bread pudding..but with pound cake,nuts and chocolate.It was sooo good....everyone was tempted to go for seconds:)
The 'Shahi Tukda" was her first attempt and a wonderful dessert I thought after a traditional meal.
 It consisted of bread cut into heart shape and fried to crispy golden brown.Then it was dipped in sweetened milk and topped with 'Malai - Kesar Pedha mixture. The crispy bread soaked in milk and topped with smooth sweet malai....was heavenly combination!

Ingredients:
White slice bread
oil/ butter/ghee to fry the bread
Milk- sweetened like basundi and flavored with cardamom/ Saffron etc
Malai mixture-Ricotta cheese, milk powder, sugar, saffron.
Garnish- chopped nuts/ almonds/ sliced cherries

Method:
1) Cut the bread with a cookie cutter into heart shapes. Deep fry in Butter/ Ghee/ oil till golden brown and crispy.

2) Heat milk and add sugar, cardamom.Let it cool to 'luke' warm temperature.
3) Make the Malai mixture by this recipe. Keep the consistency little loose than the 'Pedha' , so that the malai mixture can be easily spread on the bread.
http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html

4) Just before serving....dipped the fried bread in warm milk and place on the serving plate. Spread the malai mixture on the bread and garnish with chopped nuts/almonds.

Serve this 'new' dessert along with your traditional meal and 'wow' your guests!

"Aroma From a Guest Kitchen"- (Guest- Shyam Jugade)- Spring Onion and Egg Pakoda

Guest- Shyam Jugade
This amazingly crispy and tempting pakodas were made by Shyam kaka last week for our weekly 'Mantra Mugdha assemblage' at the 'Jugades brand new Palace'!
There is so much to learn from kaka..... his friendliness, his passion towards acting/theater, his leadership skills, his genuine nature and now.... I newly learn ....he has great 'cooking' skills too!!!
These pakodas made that day, were a 'vegetarian' version(with potatoes -I think that was Swati kaku's idea!) of the original 'Egg' pakodas.But Shyam kaka says the ones with 'eggs' came out tastier!

Ingredients:
2 bunches of spring onions chopped
4 hard boiled eggs grated OR use potatoes for vegetarian version
1-2 tsp Gram flour
1tsp ajwain seeds
red chili powder
salt
oil to fry

Method:
1) Mix together spring onions,grated eggs, gram flour, ajwain seeds, salt, chili powder.Add just a little water to 'wet' the mixture. Don't add too much water.
2) Take 2 spoons.Take one spoonful batter in one spoon, with other spoon scoop the batter and make 'Egg shape' and drop it into hot oil and fry till golden brown.
note- Kaka had used a deep fryer to fry these pakodas.
3) Serve hot  along with your favorite chutney/ ketchup.

These pakoras came out really cripsy and tasty.....everyone was going in for the seconds and asking for the recipe!!!