"For Little Tummies"- Jello Fruit Mold

'E' still has some cold and was really cranky yesterday. The doctor said colds can last about 2 weeks and I shouldn't be worrying so much. I know, I shouldn't be worrying over cold,but you know...with all the 'Swine Flu' everywhere...I do worry and want to make sure he is OK.

As you must have guessed, I am not spending 'creative' time in the kitchen for couple days or so.Cooking mostly what I absolutely need to cook.

Therefore ....

I am going to share this recipe I made back in June....for 'E's playgroup 'Sprinkler Party'. Before they dispersed for Summer vacation,E's playgroup had organized this party.It was a potluck party and all parents got something to munch.I wanted to make something 'Summery'( is that a word?) and of course which kids will love and enjoy.As a kid, I remember liking the 'Jelly'(as we called it in India). Here they call it 'Jello'. I decided to make 'Jello' Mold with 'Fruits' to make it more healthy and of course ...look attractive!

It was pretty simple to make,I messed it once though.My fruits were floating in the gelatin instead of settling in the mold.I re-did everything and the second time it came out much much better. Here is the recipe and tips to make the 'perfect' mold in one try!

Ingredients:

1 packet Strawberry/raspberry Jello Gelatin (buy the flavor to match the fruit color you are using)

8 strawberries sliced like petals

1/4 cup blueberries

Non stick cooking spray

Water to make Gelatin

Method:

1) Make the Jello gelatin as instructed on the packet (to step of mixing water and stirring)

2) Spray a glass mold with cooking spray.

3) Arrange the fruits as you like on the bottom of the glass mold.Be creative..make beautiful shapes and designs!

4) Pour very little gelatin on top of fruits.If you pour more gelatin or hastily,the fruits will start to float in the gelatin instead of sticking to the bottom.So pour only as much as need to slightly cover the fruits.

5) Refrigerate the mold for 1/2 hr.The gelatin will help the fruits stick to the bottom of the mold and 'stick' there.

Keep the remaining gelatin at room temperature(this should not set)

6)After the fruits and gelatin in the mold set,pour the remaining gelatin on top slowly and gently.

7) Cover with plastic wrap and carefully lift the mold and refrigerate for 2-4 hrs.

8) To remove the mold onto serving platter,place the glass mold in warm water for 2 mins.

Once the sides loosen ( carefully run knife edge on the sides),cover the glass mold with serving platter and turn upside down.(Like flipping a cake from the mold)

9) Serve immediately and enjoy ....It melts pretty fast!

Tips:

1) Use cooking spray for easy removal of the jello mold

2) Can use almost any fruits except for pineapple..I think the enzymes in the pineapple will not let the gelatin set.

3) Layered gelatin can be made with different colored gelatin's and fruits.Overlay one color on top of the other.

4) For more ideas:

http://brands.kraftfoods.com/jello/recipes/

Here are couple pictures of my little 'E' ...enjoying the Sprinklers!

"Appetizers"- Spinach-Cheese Swirls

How many times have you actually read the 'Recipe Ideas' which are printed on the carton when you buy something? For me atleast...not many times.I am pretty much decided what I want to cook before I open... or sometimes... even before I buy the ingredient.So very few times have I actually read a recipe and saved it.This one is.... one of those few times!
I was looking for a 'appetizer' recipe for a dinner party at my house.We had invited our friends and their parents visiting from India.Now, I did not want to make the same old typical appetizers...pakodas,vadas,samosas etc especially because I wanted to make something 'new' for my friends parents.So while searching for a 'novel' appetizer....I came across this recipe...Where???.....In my freezer! Hahaha!
I had some Pepperidge Farm puff pastry in my freezer.Just before making my weekend brunch favorite 'Veggie puffs' ,I happened to look at this recipe on the back of the box.And Tadah!!!!! I had the appetizer recipe idea for the dinner party the next week! Everyone devoured it and none was left over after the party!
Here is the recipe from Pepperidge Farm Puff Pastry Carton: (I modified it a little bit to suite our taste and for my convenience)
Ingredients:
1 Puff pastry sheet
1 bag Spinach,cooked and well drained OR Use frozen-thawed and well drained
3/4 cup Pepper jack cheese
1/4 cup Parmesan cheese
1 onion chopped
1/2 tsp garlic paste
1/4tsp Black pepper
1tsp oil
1 egg
1tbsp water
1/2 tsp red pepper flakes
Salt to taste

Method:
1) Thaw Puff pastry sheet as per packet instructions and preheat oven to 400F
2) Heat 1tsp oil, add garlic paste stir.Add chopped onions and fry for 2 mins.Add the cooked, well drained spinach,salt and fry for 2 more mins.Let it cool.
3) Beat 1 egg and mix 1tsp water - use for brushing puff pastry
4) Add the cheeses,red pepper flakes,black pepper to the Spinach mixture and mix well.
4)Unfold puff pastry on lightly floured surface.Brush with egg mixture.Top with spinach and cheese mixture.Spread evenly.
5) Starting at the short side closest to you,roll like a jelly roll.Cut horizontally into 20 slices.
6) Place slices,cut side down on baking sheet ( sprayed with cooking spray).Brush with egg mixture.
7) Bake for 15 mins or until golden brown.
8) Serve warm with Ketchup/Hot chili sauce.

I actually made the rolls and slices the day before the party and froze them on a baking sheet in the freezer.On the day of the party,half hour before I wanted to serve it,I just popped them in the oven and ....Voila! We had our delicious Spinach Cheese Swirls!

"Sweet Treats"-Kaju Katli and Kaju Flowers

Kaju Katli: A Cooking lesson
So today was the big day,when my friend 'V' (who still is modest and does not want to me to reveal her actual name to give her credit!) was going to teach me and my other friend 'P' ...how to make Kaju Katli. 'P ' and I decided to make 2 batches...one 'V' would demo us and other batch 'P' will make simultaneously. It was great to get a 'hands on' demo and the Kaju katlis came out much better than my last weeks experiment. We could cut perfect diamonds and put the silver leaf on to make it look 'authentic'. Thanks to 'V' ...I finally could make real Kaju Katlis! And Thanks to 'P' for lending me the 'Silver leaf' and making my katlis prettier!
Here is V's recipe
Ingredients:
1 cup Cashews
1tbsp Milk powder
~1 cup Sugar
1/4tsp Cardamom powder
1 pinch Saffron
1/4 cup water
1 pinch salt
1tsp ghee
Method:
1) Soak cashews in water for 1 hr.Coarse grind the cashews with about 1/4 cup (or as less as possible) amount of water. Measure the amount of paste.
2) Remove the paste in a nonstick pan.On medium heat,stir the paste.Add as much sugar as the quantity of the paste.(i.e.for 1 cup paste add 1 cup sugar)
3) Keep stirring the paste till it looks 'dough' like and starts to leave the edges of the pan.Add salt and 1tbsp milk powder and mix.
4) Add saffron and cardamom,mix well.
5) Apply ghee to the counter top/non stick foiled surface.
6) Roll out the Kaju katli dough with rolling pin on the flat surface
7) Stick the silver leaf on top
8) Cut into diamonds
9) Kaju Katli is ready!

Last Evening:
I was very excited last evening for today's cooking class but wasn't quite happy that I did not have the 'Silver leaf/Vark' to put on the Kajukatli to make it look 'authentic'.So,just to check if AC Moore would have it,'M' and I went to the store.But ..No..they did not have any:(
But what they had was....'Pearl dust' which is used to color 'fondants' for cake decorations.This dust is edible and comes in various colors.'M' encouraged me to be innovative..and said that I could make some other designs with the Kaju katli and decorate as I wish.I really liked the idea,and thought about making 'Kaju flowers'.I bought the 'flower' shaped fondant cutter and some pink pearl dust.I already had the 'sprinkles' to make the flower centers.Here are my Kaju Flowers:They look too good to be eaten!

"Appetizers"-Steamed Cabbage and Carrot Rolls

This morning was pretty relaxed as 'E' did not have to go to school today(He goes only 3 times a week) and also mainly because...we had left overs from last night and therefore did not need to cook for lunch today.Last night made 'Pav Bhaji' for dinner. Whenever I make Pav Bhaji ,'M' always reminds me to make it sufficient atleast for 2 meals.Reasons for that-Well...

It's one of his favorites ... so eating it once doesn't satisfy his 'craving' for Pav Bhaji.Secondly, pav bhaji tastes better the next day...all the flavors marinate and come together well....and lastly...it saves 'cooking' the next day! How thoughtful is that!

So, I had some time on hand...and I decided to experiment on Cabbage I had in the refrigerator.

The whole idea behind these rolls was...kind of 'fusion' of 2 recipes or cuisines. First one is the 'Alu chi vaadi'/Patra Rolls' made in Maharashtra with Colocasia leaves.The second inspiration was 'Paula Deen's (Food Network)Cabbage rolls stuffed with meat.

I used the ingredients that are used to make Patra rolls but used Cabbage leaves instead of Colocasia leaves and instead of using any meat (as in Paula's Cabbage rolls),I used carrots and besan.

There were some modifications I had to do to make Cabbage 'work' like Patra in this recipe-like boiling the cabbage leaves prior to making the rolls and trimming the stems to make the leaf more pliable.

The rolls came out pretty good (Making them was a bit messy though)...and they tasted really delicious after shallow frying (like patra rolls).To my surprise even 'E' liked those!

Here is the recipe of my experimentation:

Ingredients:

1) 4 Whole Cabbage leaves

2) 1/4 cup Carrots(Julienne cut) Fancy name hmm...i.e cut thinly into strips!

3) 3/4 cup besan/gram flour

4) 1/2 tsp sesame seeds

5) 1/2 tsp ginger garlic paste

6) 1/4tsp tamarind extract

7) 1/4tsp jaggery

8) 1/4tsp Chili powder

9) 1/4tsp Ajwain seeds

10) 1/4tsp turmeric powder

11) Oil to fry

12) Salt to taste

Method:

1) In a big pot keep water for boiling. Carefully cut 4 whole cabbage leaves from a cabbage head.

Immerse them in boiling water for 3-4 mins just to soften them and make them pliable.

2) Mean time make a thick paste of besan,chili powder,sesame seeds, turmeric, ajwain, salt, tamarind and jaggery.The paste should be thick enough to coat the leaf surface.It should taste spicy, and little sweet-sour.

3) Take out the cabbage leaves from water.Let them cool a little bit.With a sharp knife,carefully trip the backside if the cabbage stem.(So that it becomes thin like leaves and easy to roll later)

4) Keep the biggest leaf on flat surface.Apply the besan paste on the inside of the leaf evenly.

5) Keep the next leaf on top of the pasted leaf.Repeat the same and stack the leaves on top of each other.

6) On the last leaf,spread the besan paste and the julienned carrots.

7) From the edges,start rolling the leaves into a big roll

8)Stick the edges with besan batter

9) Oil a plate/pan, and keep the roll on it.Steam the roll in a cooker( without whistle) for about 15 mins.Let it cool

10) Cut the roll horizontally into discs.

11) Shallow fry the rolls/discs in oil till golden brown.

12) Serve hot with ketchup.

"Pat a Cake"- 'Car' Vanilla Cake

Had a perfect lazy and relaxing weekend. Since 'M' had to work on his MBA assignments, did not go out much either.Just attended 'E's friends birthday party.
Lately I have been experiencing 'homegrown' competition......are you wondering what that means??? Hahaha! "M' had been pretty active in the kitchen on weekends.Last weekend he made 'sheera'...this weekend he made 'Aloo-Chole' for Saturday night dinner.And he is really good...all the seasonings are perfect! It's a threat to my 'head chef' position in the house...but I love the 'threat' of this homegrown competition...it gives me some time off the daily cooking!
So, since I was 'relaxing' this weekend,I thought of sharing this cake which I baked for my Little 'E's 2nd birthday(in June 2009).'E' is crazy about cars...and needless to say he has tons...literally tons of those.So, when I thought about baking a cake for him,I did not have to think much....'CAR' was the first thing that came to my mind.Here is the cake I baked for my Little Racer...
Ingredients:
2 cups sugar
4 eggs
2-1/2 cups All-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 tsp baking powder
1 tsp vanilla essence

For the icing:
2 cups powdered sugar, sift before measuring
1 1/2 tbsp butter, soft
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbsp milk
1 tbsp cocoa powder for chocolate icing
Edible colors

Method:
1)Preheat oven to 350 degrees F (180 degrees C). Grease one 9x13-inch (23 x 33 cm) rectangular baking pan.
2) In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't over beat. Pour batter into the prepared baking pan.
3)Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
4)Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack. Let cool completely before covering with frosting.

Icing:
1)Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more powdered sugar.
2)In a small bowl mix some cocoa powder in the icing to make chocolate frosting

3) Divide the rest of the icing into parts and mix the desired colors for the car.

Cut the Vanilla Cake into 'Car' Shape by placing a car stencil on the cake.I just drew and colored the car on a paper and cut out the shape.

'Car' Cake after been cut.

Slice the cake horizontally into 2 layers. Spread the chocolate frosting in between and place the upper layer back again.

Spread and decorate the 'Car' with remaining frosting mixed with desired colors.
The 'Car' is ready to Race!

"Around The World in 30 Weekends"-Weekend 3 = Egypt

Dish Name: Basbousa(Egyptian Semolina Cakes)
Middle Eastern ‘Basbousa’ is a dessert traditionally served in Middle Eastern countries, primarily Egypt. Sugar syrup drizzled over the top makes it a unique dessert for any occasion, but Middle Eastern Basbousa is traditionally served with tea or coffee.

I first had this dessert when I was working at Cornell University. One of my colleagues wife is from Egypt. She once made this cake and send it to the lab for all of us.
Is was so delicious, sweet, moist, little crunchy from the almonds…we just devoured it!
I asked for the recipe the very next day….and since then, I have been making this dessert at home for ‘M’ who just loves it! It reminds us of the 'Eggless Rava cake' that mom used to make back in India.
We hardly have it with tea or coffee as they have it in middle east, as it is too sweet to have with tea/coffee. It makes a perfect dessert/ snack on its own though!
Here we go to Egypt ...with the sweet taste of Basbousa:
Ingredients:
For the Cake:
1 and 1/4 cup Semolina/Rava
1/4 cup All Purpose flour
3/4 cup Yogurt
1/2 stick unsalted butter
1/2 cup sugar
1 pinch salt
1/2 tsp Baking powder
1/4tsp baking soda
1/2 tsp lemon juice
Water
Almonds for garnishing
For the Syrup:
1 cup water
1 cup sugar
2tsp lemon juice
Boil water,sugar,lemon juice,together for 10-15 mins.
Method:
1) Mix together melted butter,semolina,yogurt,all purpose flour.Keep aside for 1/2 hour
2) Add sugar,baking soda,baking powder,salt,lemon juice and mix together into smooth batter( Consistency like cake batter) Add little water if necessary.
3) Garnish with sliced almonds and bake at 350F for 40-45 mins.
4) Pour warm syrup over hot cake evenly.Let soak for 15-20 mins.Cut into classic 'diamond' shapes of Basbousa or into wedges like a pie.
5) Enjoy hot/warm/cold!

"Pat a Cake" - Black Forest Cake (easy version)

"Schwarzwälder Kirschtorte" is the actual name of this German Dessert.It is one of my favorite cakes(and probably everyone else's too...right??)
I took a baking course back in India,and this was one of the cakes the teacher taught us.Since then, for my sister's birthday,for my mom's birthday,father's birthday,their anniversary....all I wanted to bake was ....this black forest cake! Everyone loved it...and I liked spending the whole day in the kitchen baking this 'masterpiece' from scratch!
But,now, especially after 'E' was born,I do not have the luxury of spending the whole day in the kitchen just baking....so when I baked this cake (On Valentine's day Feb 2009)....I took some help from the store..and made it the 'semi homemade' way and hence the 'easy version' in the title.
But let me tell ya' this one was no less delicious than the one made from scratch ...and on top of that I actually got to enjoy 'Valentine's Day' with my sweethearts....instead of being in the kitchen the whole day....baking.
So here is my 'easy' version of this chocolaty delight!

Ingredients:
‘Betty Crocker’ chocolate cake mix 1 box
Pillsbury ‘whipped’ fluffy white icing 1 can
Hershey’s Semi sweet/dark chocolate bar 1
Pepsi/coke ¼ cup
Cool whip Whipped cream topping ½ can
(Or make whipped cream at home)
Coffee 1/2 tsp
Maraschino cherries 1 bottle

Method:
1)Bake the chocolate as directed on the box. Let it cool completely before cutting and icing.

2)Meanwhile boil ½ tsp coffee in ½ cup water and then let it cool

3)Make chocolate curls by peeling the chocolate bar with vegetable peeler( option: grate the chocolate bar with grater)

4)When the cake is cooled, cut carefully into 3 layers. Cut with a big sharp knife and carefully lift the layers with 2 flat spatulas and keep them on separate plates.

5)Mix the cooled coffee, ½ can Pepsi/coke and little cherry syrup from Maraschino cherries bottle and put in a spray bottle. Spray all the 3 layers of cake with this mixture evenly and generously. Let is sit and absorb for atleast 15 mins. Otherwise it will be difficult to put the icing on.

6)On the 1st layer of cake sprayed with coffee/Pepsi, spread the cool whip topping evenly. (Optional: cut the cherries into tiny pieces and add on the whipped topping)

7)Put the 2nd layer of cake on this. Repeat step 6.

8)Add the last layer. On this layer spread the Pillsbury icing evenly.
9)Add the chocolate curls/grated chocolate bar on top

10)Decorate with the remaining icing and cherries.
11)Refrigerate the cake (because of the whipped cream the cake has to be refrigerated immediately).

12)If you want to store longer, you can also freeze it. Just thaw for 10 secs in microwave before eating.

13)Enjoy with your loved ones!

"Appetizers"- Gobhi Manchurian

I am always intrigued ....how different cuisines are modified to suite the taste of the locals.Like for example....Chinese food.The 'authentic' Chinese food is much different than the Chinese food sold in the restaurants in India or US. It is more aptly called 'Indo-Chinese' food in India.It is heavily spiced with chillies,garlic,ginger etc to suite the taste of 'we' Indians...otherwise it will be mere 'bland' food for us.
It is interesting, that every person has an acquired taste for certain food.A food which is 'delicious' for one could be 'tasteless' for other person.As it is rightly said by Lucretius (96 BC - 55 BC), De Rerum Natura :'What is Food to One,is to others bitter poison".Leaving aside the extremity of 'poison',the quote is really true! We like food, which our taste buds approve of.If our taste buds are 'tuned' to certain taste,we prefer only 'that' type of food.You have to go out of your way to appreciate other tastes and other's food.
This makes me wonder,how the judges at food competitions like 'Iron chef' ,can judge impartially??? If the judge himself is born and brought up in .....say Italy and has mostly cooked and judged Italian food (And may be other European food),how can he appreciate a ..say..Japanese chef..or an Indian chef? Are his taste buds appreciative of all tastes???
Anyways.....the 'Indo-Chinese' dish that I prepared today,made me ponder on the 'Taste Buds' and these other thoughts...
Here is the recipe:
Ingredients:
1) About 20 florets of cauliflower
2) 5tbsp All purpose flour
3) 3tbsp Corn flour
4) 1/4 tsp black pepper
5)1/4 tsp chili powder
6) 1/4-1/2 tsp chili sauce(depends how spicy you want)
7) 1tbsp Soy sauce
8)2tsp Ketchup
9) 1/2tsp Ginger garlic paste
10) Water
11) Oil to fry
12) Green onion stems for garnishing
13)Salt to taste
Method:
1) Wash the cauliflower florets and dry well.
2) Mix together all purpose flour,corn flour,black pepper,chili powder,salt and water to make smooth paste.Not to watery nor too thick.
3) Dip each floret in the batter and fry till golden brown on medium heat.Drain well and keep on paper towel.
4) In a pan,heat 1/2 tsp oil,add the ginger garlic paste,soy sauce,ketchup,chili sauce and the fried cauliflower florets.Mix all together.Take off the heat.
5) Garnish with green onions stems cut diagonally.
6) Serve with noodles/fried rice,soup etc.

Variations:
1) Other vegetables like carrots,mushrooms,onions,capsicum etc can be diced and added to the sauce.
2) Manchurian gravy can be made by adding water and corn starch to the above sauce.

Visual Treat

"Everyday Cooking"-Veggie Puffs/Pattice

If anyone asks me..what was my favorite weekend breakfast back in India(Pune)? The answer will be the 'pattice' from Green bakery!

It used to be kind of a 'delicacy',because these bakeries will only make those on certain days of the week..and that too you have to stand in a queue to get this on busy weekends!

And ya...there were weekends when we went to the bakery a little late in the morning....and they ran out of the pattice.''Pattice NOT Available' the board would say.How heartbreaking was that!They were 'so' much in demand!

Even now,when 'M' and I go back to India,one of our 'culinary' agendas is eating the Green bakery pattice. They make such a flaky pastry stuffed with spiced potatoes and peas. We even make use of our 'jet lag' and wake up early and walk to the bakery very early in the morning to buy the pattice. 'M' always has one question.....if they are 'so' much in demand ...and they run out of the pattice early in the mornings itself.....then why don't they make more of those???????

They should work out their 'Supply-Demand' equation again!(His MBA is speaking here!)

Here in USA...you don't get the pattice anywhere....but you do get the Puff pastry.I tell you..I was so glad when I discovered that! So I started making my own 'veggie puffs' ...close enough to the 'green bakery way'!

Ingredients:

1 packet Pepperidge farm puff pastry

2 boiled potatoes mashed well

3/4 cup boiled green peas

1 tbsp chopped onion

1/2tsp garlic ginger paste

1/2tsp Garam masala

1/4tsp turmeric powder

1/4tsp chili powder

1/4tsp cumin-coriander powder

5-6 curry leaves

1/4tsp fennel seeds

1/4 tsp mustard and cumin seeds

2tsp oil

Salt to taste

Method:

1) Thaw the puff pastry sheets as instructed on the packet

2)Preheat oven to 400F

2) Heat 2tsp oil,add mustard, cumin,curry leaves and fry for few secs.Add ginger garlic paste,turmeric powder,chopped onion and fry.

3)Add the mashed potato,peas,chili powder,garam masala,cumin coriander powder,fennel seeds, salt,and mix all together.Fry till everything warm ups.

4) Cut the puff pastry sheets in desired shape.Stuff with the above stuffing.I usually make 'triangle' puffs (like green bakery),but this time made the rectangle ones.

Press the edges with a fork and place on baking sheet.

5) Bake for about 25 mins or till golden brown and flaky

5) Serve warm with Ketchup/ mint chutney

Variations:

Very versatile and can be stuffed with 'anything'.....spiced shredded boneless chicken, egg bhurgi(spicy scramble eggs),boiled eggs, minced chicken/lamb(kheema) etc.

About the picture:

'M' took this picture and it was his idea to put those 'ketchup' lines in the background, on the plate! How cool was that!

Note:

I am sending this recipe as entry for Meeta's "Monthly Mingle: Brunch" hosted by http://whatsforlunchhoney.blogspot.com/

'Pat a Cake'- Cream cheese pound cake with orange zest

Since last evening 'E' has been down with cold.He is sneezing,has runny nose and is...pretty cranky! That means only one thing......me spending minimal time in the kitchen! Did not even cook anything for lunch.Asked 'M' to eat at work cafeteria,I ate the leftovers from the fridge and made only some warm rice and 'aamti' (daal) for 'E'.

So there is nothing 'new' I have here to share.But....

Good news.....tadah!!!!!!!!!!!!!!

I have been taking pictures and saving the recipes.....whenever I bake something (May be I thought..I will publish it one day!) Here is one such recipe...

What I had liked about it was.....it was a pound cake but made with adding cream cheese and orange zest.It was so much more flavorful than ordinary plain cake and pretty easy to bake.

The recipe comes from 'www.JoyofBaking.com'.This website has numerous recipes and many tips and tools for baking better.

Ingredients:
1) 3 cups (420 grams) all purpose flour
2) 1 teaspoons baking powder
3) 1/2 teaspoon baking soda
4) 1/2 teaspoon salt
5) 1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
6) 1-8 ounce (226 grams) package cream cheese, room temperature
7) 3 cups (600 grams) superfine or castor sugar
8) 6 large eggs, room temperature
9) 1 tablespoon pure vanilla extract
10) Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
Method:

1) Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.
2)In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3)In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
4) Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
5) Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6) Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)
7) Serves 10 - 12 people.
8) Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.

My Variations:

1) I halved the recipe and used everything 1/2 of what they say

2) I used a normal 'loaf' pan instead of a bundt pan

"Sweet Treats"-My 'Kaju Katli' Saga

My 'Kaju Katli' Saga

I know what you are thinking...that's not how 'Kaju Katli' is supposed to look...that's a Pedha! Well..you are absolutely correct.....this was my try on Kaju Katli...which ended up being a pedha .

I was very excited yesterday,that I got the Kaju Katli recipe from my friend 'V'.

Both 'M' and 'E' love Kaju katli and today being 'Dussera' wanted to give it a try and surprise 'M'.

So this morning after dropping 'E' to pre school,stopped at TOPS on my way back, to pick up some raw cashews.Came home,pulled up the recipe given by 'V', and started to follow it.

The recipe calls for soaking the cashews in water for 1 hour and then grinding it into a coarse paste with very minimal amount of water.

Now, the problem is...I have this 'Hamilton Beach' Wave station blender....and to tell the truth..it's useless at times for Indian cooking. For most general applications where the water ratio doesn't matter..it's fine to use.But where you need to wet-grind without water or very little(like for medu vada's , for idli etc)....it practically can't! But surprisingly it can grind dry peanuts into a powder well!

Anyways....

So when I was grinding the cashew into paste,I ended up adding more water.In the latter steps I had to cook it longer than the recipe directions to form into dough. The when I tried to roll it out,it still was loose and sticky and wouldn't allow me to make those classic 'diamonds' of kaju katli.

I still had enough patience and enthusiasm,so I thought why not make 'Kaju Rolls' instead? So I mixed some green color and yellow color in parts of the dough and decided to make 'tri color' Kaju rolls. But in vain....

That didn't work out either....it was all sticky, wouldn't form into nice shapes...

So...finally with little (actually 'NO') patience left.....I rolled them into balls, like pedhas, and garnished them with sliced almonds(As seen in the picture above).

When 'M' came home for lunch, he said the pedhas look perfect and taste like Kaju katli..the shape doesn't matter..all that matters is the taste....etc.He also realized I wasn't happy with my current blender....so has offered to buy one ....which I like! Any Suggestions?

Till we buy the new blender,my friend 'V' had offered to demo the Kaju katli recipe for me...so will be posting the recipe..as soon as I learn it from her.

Till then..'Happy Dussera'!

"Sweet treats"-Sheera/Sooji Halwa

Just yesterday,I wrote in the blog ... 'M' being very busy (@work+studies) and being lazy to cook in the kitchen, and that his 'helping' in the kitchen is ordering a Pizza to 'take care' of the meal..blah blah blah....

But....yesterday evening....he himself offered to make 'Sheera/Sooji Halwa"(needless to say ...one of his favorites) !!!!

He asked me for the recipe and instructions and was all enthusiastic about making it himself.Though I believe in him, I couldn't help myself looking over his shoulder to make sure he was doing as I instructed.That is a bad habit and the 'chef' should be given all the freedom when he cooks but 'head chef of house' in me....wouldn't let me do that...

'M' did a great job and the 'sheera' tasted perfect! Thank you 'M' for being such a 'sweet' husband!

Ingredients:

1) 1 cup rava/sooji/cream of wheat

2) 1&1/2 cup water

3) 1 cup whole milk

4) 1/2 to 3/4 cup sugar

5) 1/4tsp Cardamom powder

6) 1 pinch saffron

7) 1 pinch salt

8)1/8tsp nutmeg powder

9) 1/2 cup butter/ghee

10) Cashews and raisins

Method:

1) Boil water+milk together

2) Roast the rava in butter/ghee till golden in a deep pan

3) Add the hot water+milk to the roasted rava,mix.Cover and steam for 1-2 mins on low flame

4) Add saffron,cardamom,nutmeg,sugar,salt and mix well.

5) Garnish with cashews and raisins.

6)Serve warm.

Variations:

1) Mango puree can be added to the sheera to make 'mango sheera'.

2) Pineapple pieces can be added to make 'Pineapple sheera'

3) When offering to god,we usually add banana cut into small pieces.

"Around the World in 30 Weekends"-Weekend 2=Italy

Dish Name: Spaghetti with Zucchini strands


Amongst the cuisines which I have tasted and liked after coming to USA,I would rate 'Italian' amongst the top.Over the years,I have developed taste for Italian food and also gotten comfortable cooking it myself. First thing which comes to your mind when you hear Italian food is Pizza and Pasta.For my 'Around the world series' I decided to make Spaghetti with Zucchini strands.Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
I had read this recipe by Chef Michael Chiarello(From Food Network) in Readers digest.It's pretty simple,attractive and very 'apt' for taking me on a 'Virtual Culinary tour' to Italy!

I had the spaghetti in the pantry, a Zucchini squash from 'E's school garden and fresh basil from my own garden.So with all the ingredients on hand....I was set to make the pasta.....the Michael Chiarello way...
Ingredients:
3/4 lb. dried spaghettini (I used 1& 1/2 fist full)
3/4 lb. zucchini (I used 1 whole zucchini)
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tbs. minced garlic
1/2 tsp. red pepper flakes
3 tbs. coarsely chopped fresh basil
2 tbs. finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tbs. freshly grated Parmesan cheese
Method:
1. Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2. While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper.
3. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
4. Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Turn on exhaust fan, and add red pepper flakes. Quickly add basil and parsley; mix well. Remove from heat.
5. When pasta is done, drain, reserving about 1/2 cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining 1/4 cup oil, garlic mixture, and 1/2 cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tbs. cheese and serve at once.

My variations:
I took a 'general' idea from Michael Chiarello's recipe and modified it a little bit to suite our taste.
1) Cut the Zucchini strands length wise little thicker than julienne, otherwise they get too flimsy in the sauce.
2)Used 2tbsp 'Crushed tomatoes' in the sauce to make garlic-tomato sauce
3)Used only 1tbsp olive oil instead of 1/2 cup
4)Added 1/2tsp 'Italian seasoning' to the sauce
5)Used about 1tbsp Parmesan cheese in the sauce and some more to sprinkle on top while serving.
5)Added a 1/4tsp Ajwain/owa seeds.

About the picture:
The yellow flower in the picture is a squash flower.It is supposed to be edible ,but never tried it myself.The green leaves are fresh basil from our garden.

"Food for Thought"-Is fresh food better than canned food?

Is fresh food better than canned food?
By Peggy Trowbridge Filippone, About.com
Photograph from: Wikipedia/canning
Canned Foods
© 2008 Peggy Trowbridge Filippone
Question: Is fresh food better than canned food?Studies show that canned foods are just as nutritional, if not more so, than fresh foods
Answer: The current trend is pushing fresh, organic foods for nutrition and health, but truth be told, fresh vegetables are not necessarily more nutritious than canned. A 1997 study1 by the University of Illinois Department of Food Science and Human Nutrition found that canned fruits and vegetables provide as much dietary fiber and vitamins as the same corresponding fresh foods, and in some cases, even more. For example, canned pumpkin provides 540% of the Recommended Daily Intake of vitamin A, while fresh pumpkin only provides only 26%.

Fresh foods begin losing vitamins as soon as they are picked, and often sit in warehouses or in transit for as long as two weeks before they find their way into the market to sit even longer waiting to be purchased.

Fresh fruits and some vegetables are harvested before they are even ripe, and depend upon time and other means to reach the ripened state. Canned foods are harvested at their peak of ripeness and normally cooked and processed from the source within hours, thus preserving more vitamins than their fresh counterparts.

Over 1,500 food products are available in a canned state, lending convenience and diversity to those with a busy lifestyle. The sodium content in commercially-canned foods has been significantly reduced, up to 40% over old canning methods.

Most canned foods are also now available in low-salt, no-salt, low-sugar, and no-sugar preparations for those with special dietary needs and/or those who want a more natural flavor.

Other artcles in support:
http://www.essortment.com/all/cannedfoodsaf_rkxj.htm

In opposition:
http://en.allexperts.com/q/Food-Science-1425/2008/10/Canned-food-bad.htm

Any thoughts? Anyone??

"Everyday Cooking"-Potato and Peas Paratha

Yesterday's 'Navaratri Potluck' was a big hit.It was so nice to meet all friends together,share good food, laughter and for a change we (the adults) got to play cards while the kids played on their own..without (much) brawling! I really look forward to such potlucks..where things are kept casual..... just catch up with friends,relax, share recipes and good food,laugh..be your own self....it is soooo much fun !
The 'bread pakoda' appetizer I took along for the party....was liked by everyone.Everyone joked about the color combination in the pakodas.....to be 'very patriotic'! See... now I have a 'special' appetizer I can take along to 'Independence day' potluck ..if we have any!
Since we got back home really late after the card game (which I won... once..yeah!!) last night,waking up this morning was....ummm a bit difficult.But 'E' wakes up at his usual 7.30am time..so we had to too!
What's cooking for lunch?.....No that was not 'M' asking me about lunch(he hardly does!)...it was me asking myself...
'M' isn't interested in food as much as I am.He loves to eat good food...but I guess....he's too lazy (and yes...verryyyyy busy) to make it himself,try out different things,learn about it..etc.His way of 'helping' me in the kitchen would be to order 'pizza' for the meal! Hahahha!
So......without much hesitation..on what to cook for lunch... decided to make Aloo parathas.My friend 'V' had been asking me to put up this recipe,as she likes the parathas I make.So this one is for her...
She herself is an incredible cook....and I have hardly tasted anything she made, which was far from 'perfect'.
Ingredients:
For the stuffing/filling:
2-3 large potatoes boiled mashed without any lumps
1/2 cup cooked green peas mashed well
1/2tsp cumin
1/4 tsp garam masala
1/2 tsp chili powder
1/4 tsp cumin-coriander powder
2tsp chopped mint (optional)
1tsp garlic paste
2tsp chopped cilantro
salt to taste

For dough:
1 +1/2 cups whole wheat flour
2 tsp oil
1/4tsp ajwain/owa seeds
salt to taste
water for kneading

Method:
1) Mix flour,oil,salt,ajwain seeds and knead into a soft dough.Keep aside covered.
2) Mix the mashes potatoes,peas,garlic paste,cumin,garam masala,chili powder,cumin-coriander powder,salt etc and knead well.
3) Make lemon size balls of the dough.Roll into a small circle.
4) Put a small lemon size ball(little small than the dough itself) in the center of the rolled out dough.
5) Cover the stuffing completely by folding the dough from all sides.Stuffing should not ooze out.
6) On a well floured surface, gently (without heavy pressure) roll out the paratha.Roll out thicker than chapatis.
7) Roast the parathas on hot pan, with occasional brushing with oil.
8) Roast till both sides are golden brown.
9)Serve hot with mint-coriander chutney/raita/ketchup/butter.

'Appetizers"-Bread Pakoda

So after yesterdays try on Rava dhokla.....which failed, decided to look for some easy appetizer recipe for tonight's 'Navaratri Potluck'.Found this interesting site -'www.showmethecurry.com'.
Those women are doing a great job with the recipes and they even have videos on the website.It's pretty helpful to be actually able to see the recipe being cooked.

I decided to give their 'bread pakodas' a try.

Near my college in Pune,there was this small snacks bar named 'Bipin',which served similar bread pakoras..they called it 'bread patties'. They would make a sandwich of bread with spicy aloo stuffing,dip in besan and then deep fry the whole sandwich like pakoras.It was served with this amazing sweet-sour tamarind- jaggery chutney and chopped onions on top! Ohh boy...my mouth is already watering..with those memories.It was such an amazing snack..especially after long days at lab..practicals...lectures...rainy days. Of course we had to keep our 'calorie consciousness' aside to enjoy that tasty pakora!

Anyways...

Here's the recipe from 'Showmethecurry':
Ingredients:
Sandwich Bread – 3 slices
Tomato Ketchup
Cilantro or Mint Chutney
Oil – for deep frying

For the Batter:
Chickpea Flour – 1.5 cups
Water – 1/4 cup
Baking Soda – 1/8 tsp
Salt – to taste
Red Chili Powder – to taste
Turmeric Powder – 1/8 tsp
Roasted Cumin Powder – 1/4 tsp
Chaat Masala – 1/2 tsp

Method:
1. Cut the edges off the bread slices.
2. Open the bread and spread Mint/Cilantro Chutney.
3. On the other side spread the Tomato Ketchup. Keep aside.
4. In a flat bottomed platter, add in the dry ingredients for the batter. Mix well.
5. Slowly add in the water.
6. Mix well to a smooth batter, making sure there are no lumps.
7. Heat the Oil (for deep frying) on medium heat.
8. Once the Oil is hot, dip the bread sandwich in the batter.
9. Make sure to get all the sides and corners.
10.Place gently in the Oil and allow it to cook (golden).
11.Turn and cook on all sides.
12. Once done, take the Pakoda out and place on a paper towel.
13. Allow it to cool down just a little and cut into desired sizes.
14. Serve hot.
Tips:
1. For a variation, dip plain bread slices in the batter and fry.
2. Allow the Oil to heat up at Medium heat…and evenly.

I made little variations:

1) Made Mint+Cilantro chutney

2) Added owa/Ajwain seeds to the batter

3) Added 1/2tbsp rice flour to the batter.

Though I liked the ease of this recipe (no aloo stuffing needed) and looks attractive after cutting,the taste is surely not as delicious as 'Bipins' bread patties. Next time,I will surely make aloo stuffing and try out 'Bipins' way..and serve with that tangy tamarind and jaggery chutney.

As for today...these bread pakoras will be the appetizer for tonight's party! Let's see what my friends at the potluck party,have to say about these?

"Everyday Cooking"- Black bean and Corn Quesadilla

Had a rough start to the day.'M' usually leaves for work at 6.45 am on Thursdays. 'E' and me sleep till a little later.But today 'E' decides to wake up even before 'M' leaves for work.So obviously I have to wake up early and start the day....
Then.....after the daily chores,I decide to try out this 'Rava Dhokla' for a Potluck party on friday.But...the rava:soda ratio was all messed up and..so was my dhokla....all brown colored and tasting like 'soda'. Cancelled the plans of making this for the party, and started to work towards making lunch. Had planned to make 'Wheat dosas' with grated carrots..and eat it with leftover curries in the fridge..and mint-coriander chutney.But the 'unlucky' streak continued..and my mint-coriander chutney was... bitter..strong tasting....too minty.....not good :(
On top of everything..'E' was in a special mischievous mood today.He spilled one box of juice all over himself, stuck play- doh balls all over the furniture,wanted to play with scissors (!),wanted me to pick him up all the time....and muchhhhh moreeee....
Anyways...
Good part though...was I got a little better at photographing food!( That's what I think!).I took this picture of the 'Black Bean Corn Quesadillas' this morning,between all the craziness...and I believe it came out good! This quesadilla is based on the flavor/tastes of the 'flatbread' we had at the farmers market the other day.I tried it out and it came out really good.
Ingredients:
1/2 cup Black beans,boiled (I used canned,drained) and seasoned with salt,chili powder,cumin coriander powder
1/2 cup corn(frozen,thawed in microwave) seasoned with salt and pepper
1/2 cup Tomato salsa (recipe follows)
1 cup Pepper jack cheese shredded/Mexican blend chesse
4 Spinach/Corn/Wheat Tortillas
1 tbsp Cilantro chopped
Olive oil to warm and crisp the quesadillas.
For Salsa:
3-4 ripe tomatoes boiled,peeled and crushed OR 1 can of crushed tomatoes
1tsp olive oil
1 clove garlic chopped finely
1 tbsp onion chopped
1/4 tsp cumin coriander powder
1/4tsp sugar
salt,pepper,chili powder to taste
Method:
Salsa:
1) In a pan,heat 1 tsp oil,add crushed garlic and onions.Fry for 1 min
2) Add the crushed tomatoes, salt, sugar, chili powder,pepper,cumin-coriander powder and heat for 2-3 mins.Turn off heat.
Quesadilla assembly:
1) Spread about 1-2 tsp salsa on the tortilla.
2) Add 2 tsp black beans, 2tsp corn, 1/4 tsp cilantro,1tbsp pepper jack cheese and fold into half.( Semicircle)
3) Warm on a heated flat pan by brushing olive oil on both sides
4) Warm till the cheese melts and the tortilla gets golden brown marks.
5) Serve hot with sour cream or salsa.

Note:
1) Quesadillas can be made with various different fillings like fried Onions+Mushrooms/ fried broccoli/ green peppers/just cheese/Chicken etc
2) Cheese-I personally like the pepper jack cheese due to its spicy taste
3) Instead of corn tortillas,I have also made them with regular whole wheat 'chapatis'.(I usually make them for 'E').They taste pretty good too!

"For Little Tummies"-Squash 'Sweet Hearts'

'E' had a play date yesterday morning with my friend 'P's son and one another boy from his playgroup.Was wondering what snack I could make for them? Just 2 days ago,had asked my mom about the 'pumpkin pooris' she used to make for us.Since,I had the butternut squash left in the refrigerator,decided to make these.

My friend 'P',who by the way is a food fanatic like me, was curious about these pooris too.So we decided to make them together.The pooris came out pretty good but I wasn't so happy with appearance. We just made them into 'rounds' and fried.

In the evening though,before 'M' came back from work,decided to remake the squash pooris and this time.....give them a makeover into 'Squash Sweet Hearts'.

'M' was happy to munch on his childhood's favorite food ,'E' was excited about the 'heart' shape and I...felt ...elated to see my 'sweet hearts' happy!

Ingredients:

1 cup Butternut squash grated
1-2 cups whole wheat flour

1/2 cup jaggery
1/2tbsp sugar
1/4tsp Cardamom powder
1/8 tsp Nutmeg powder
1tsp oil
salt to taste
Oil to fry

Method:

1) In a pan,mix together grated squash,jaggery and sugar.Cook till all the sugar and jaggery melts. On low flame cook about 2 mins more till the mixture looks translucent.

2) Add cardamom and nutmeg and let it cool completely
3) Slowly add wheat flour,salt,oil and knead into a soft dough.Add only as much flour as the squash jaggery mixture can absorb.Can add 1 tsp milk,if dough becomes too hard.

4) Roll out the dough (thicker than chapatis) and cut into desired shapes with cookie cutters.

5) Deep fry in oil until golden brown.

Note: I am sending this recipe to Laura Tabacca's Blog (http://thespicedlife.blogspot.com/
for her 'Family Recipes Event'.

"Everyday Cooking"- Potato and green beans patties

'E' goes to Pre school on Monday,Wednesday and Fridays..so these are the days.... I can do elaborate cooking. For lunch made green bean subzi and chapatis.Now you will say..what's so elaborate in 'Green bean' subzi..but believe me....with 'E' hanging around in the kitchen with me...with all his toys(made into an obstacle course for me), his constant nagging, emptying the shoe-closet in the dining room,demands that I should race his 'hummer' truck once in a while, draw a car on a paper even when I am making dough for chapatis.....ufff....and what else...the list goes on.....With all this ....peeling green beans,cutting into small pearls....let me tell'ya verryyy time consuming...

So after he went to school.....I made the green beans subzi..with green beans cut like small pearls, onion,tomatoes and garlic.This is not the usual way I make it,but tried this one out today.It came out OK....not as I had expected.

In the evening,for dinner,hardly had any appetite for the same green beans and chapati.So turned them into these delicious patties with potatoes and made a complete meal by serving those like 'burgers' in whole wheat bread.Also,realised that, its a great way to 'hide' the beans into the potato,so kids cannot make out what they are eating!Though I cannot complain about my little 'E'..he likes the green bean subzi with chapati.

Here goes the recipe:

Ingredients:

2 large boiled potatoes -mashed

1 cup green beans (cooked and seasoned with turmeric,chili powder,cumin-coriander powder and salt) or prepared leftover subzi

1 tsp garlic ginger paste

1-2 tsp mint leaves chopped( Mint is imp.It will cover the 'beany' taste of beans )

1/2 tsp cumin seeds

1/4 tsp chilli powder

1/4tsp garam masala

salt to taste

Bread crumbs to fry

Oil to fry

Tomatoes,onion slices to garnish

Method:

1) Heat 1tsp oil in a pan.Add cumin,garlic ginger paste,fry for a min.

2) Add the mashes potatoes,green beans,chilli powder,mint leaves,garam masala,salt etc and mix all together

3) Let cool.Mix well.

4) Make into patties,roll into seasoned (salt,chili powder) bread crumbs and shallow fry in oil

5) Serve with Ketchup/mint chutney and with tomato and onion slices (like cutlets)

6) Can be eaten as veggie burgers in burger buns or plain slice bread.

7) Instead of mixing the green beans,they could also be stuffed inside the potato covering and then shallow fried.

'Everyday Cooking'-Farmers Market

Ithaca Farmers Market

Had a perfect 'lazy' Sunday.Got up late...didn't cook much...except for the 'Quiche' for the around the world' segment....then went to farmers market.
Ithaca Farmers market is located on the shore of Cayuga lake. Many people come to relax and sit near the water, feed the ducks,play music ... There are boating rides, food stalls, fresh veggies and much more.Its nice to taste the variety of different foods at the stalls..there is Chinese,Vietnamese,Indian,Cambodian,Cuban....baked goods,juices,health foods...you name it..and probably find it there.
We tried these delicious brick oven baked 'flat breads' yesterday.They had it in 3 varieties...
1)southwestern(with corn,black beans and salsa), 2) herb oil and asiago cheese 3) tomato and mozzarella.We tasted the first too.
They were made by thinly rolling out dough which was also hand stretched(the shape was pretty rustic). Then were topped with one of the above combination of toppings,cheese and baked in the brick oven for 3-4 mins.They came out crispy thin, the cheese was bubbling all over the bread and incredibly tasty. Loved em'.
Can't wait to try making them at home myself!
After the delicious lunch, bought some veggies at the stalls. There were these orange banana peppers...which the lady said aren't hot.Planning to stuff those and make some pepper boats/ bhajjis.


All the others will be used in the recipes as and when need.We will see..how they come out!

"Around the World in 30 Weekends" -Weekend 1-France

Dish name: Spinach and mushrooms ‘Quiche’

Though Tokyo and London has unseated Paris as the world’s culinary capital, for all practical purposes, ‘French cuisine’ is still considered as the ultimate cuisine.
What better place could I start my culinary journey of ‘Around the world in 30 weekends’ other than France?
I decided to make ‘Quiche’. In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche can be eaten warm but is more commonly eaten cold, making it a suitable component of the food served in a typical summer picnic.

I have baked quiches several times before and this one is my favorite vegetable combo. It is a great way to get kids to eat vegetables and eggs. ‘E’ loves to eat this quiche with ….what else???…Ketchup! Its ‘M’s favorite dish too. Whenever we go grocery shopping to Wegmans, he wants to pick one up from the eatery section. I always promise him to bake one myself .....yes..I do!

So here we go to France…

Ingredients:
1 Ready to bake frozen pie crust
6 eggs
1 bag baby spinach finely chopped
1&1/2 cup sliced mushrooms
¾ cup pepper jack cheese
½ cup mozzarella/cheddar cheese
1tbsp whole milk/heavy cream
½ tsp red pepper flakes
1/8tsp black pepper
1tsp olive oil
Salt to taste
Method:
1) Preheat oven to 375
2) Bake the empty pie crust for about 8 mins.
3) Heat 1tsp olive oil; add the finely chopped spinach and 1/2 of the mushrooms. Saute for 3-5 mins. Add salt, black pepper. Turn down the heat. Keep the pan in slanting position to drain all the excess liquid. Gently press the vegetables and get out all the excess liquid. This can be used in soup later.
3) Whisk 6 eggs and milk. Add the cooked vegetables and half of the pepper jack and cheddar cheese.
4) Pour into the half baked pie crust, top with remaining cheese, red pepper flakes, arrange remaining mushrooms in circles and bake for about 45-50 mins till the eggs set and top turns golden brown.
5) Cut into wedges and serve (with Ketchup if you like!)

"Chatpata Chaat"- Basket Chaat

Who doesn't like chaat?? It's mouthwatering tasty, sweet-sour,spicy,crunchy ....with so many textures and tastes going in one dish it's hard to resist.....and too tempting!

'Basket chaat' is especially dear to me.It takes me back to days..when 'M' and I were dating (the Indian way! )There was this place on FC road..'Maan meet'....(has anyone else been there?) which served all kinds of Lucknowi chaats.'M' and I went there ..well to 'hide' from everyone else and also for the 'Basket chaat'.They used to make their baskets with sev molded into baskets.

I am sure all the Puneites are nostalgic about this chaat.I know my friend 'A' is.....just last week she was asking me about the recipe.....

My mom read the recipe somewhere and tried it.She made the baskets differently though..with rava and maida.I like to make the way she makes it....and here is her recipe.

For the Crispy Baskets-

Ingredients:

1/2 cup all purpose flour

1/2 cup rava

1/4th tsp salt

1tbsp hot oil

Oil for frying

Method:

1) Mix Rava,all purpose flour,salt, hot oil and knead well.The dough should be 'hard' and not soft.

2) Roll out into thin circle.Place the circle on a steel bowl/mold/vaati.Make the dough fit snugly on the molds outer side.

3) Fry the dough along with the mold in hot oil. Remove the mold gently after the dough is set in oil.

4) Fry both sides of the basket on low flame till golden brown.Drain on paper towel.

5) Store in airtight container after cooling.

For Filling

Filling in Basket chaat is pretty versatile.You can add whatever you like..like boiled potato/corn/ chick peas/soya chunks etc etc.

Season the above with salt,chili powder,cumin coriander powder,chaat masala.

For Tamarind-Jaggery-Mint Chutney

1)Dissolve 1/4 cup jaggery in 1/2 cup water.Add 1/2-1 tsp tamarind paste.Mix

2) Add 1tsp mint paste,salt,chili powder,chaat masala.Stir.

Assembly of the Basket Chaat:

1) Place the basket in serving plate.Fill with boiled mashes potato/corn/chick peas filling.

2) Top with finely chopped onions,tomatoes,sev/farsan, tamarind chutney,cilantro.

3) Dig in!

'Everyday Cooking'- Layered Chicken Biryani

Before starting to cook for lunch, asked 'M' whether he would like 'Chicken curry' or Chicken Biryani' for lunch? 'M' is not a big fan of rice.He says,when he was a graduate student in Chicago,all he and his roommates would cook was....rice. It was easiest thingto cook and so he has had so much rice during those years..that now..he tries to avoid it whenever possible!

But, I have seen him eat rice whole heartily in one dish....'Chicken Biryani'.

With his approval on hand,I set to cook Chicken Biryani with 'layers'. Many 'dum biryani' recipes layer the rice and chicken alternately..and that's how famous 'Trushna's Biryani house' in Pune used to make it ,that's how my mom used to make it..and that's how I like to cook it too!

Recipe for Chicken :

Ingredients:

1 lb boneless chicken( you can use with bones too) cut into cubes

2 medium onions chopped vertically

1/2 cup grated coconut(fresh or dry)

2 tbsp tomato puree

2 cloves garlic

1/2 tsp grated ginger

1/2tsp sesame seeds

2tsp cilantro leaves and stems

1/2tsp chicken curry masala

1/2 tsp garam masala

1/2 tsp chili powder

1/4tsp turmeric

1/4 tsp cumin-coriander powder

2tsp mint paste

1tsp cumin seeds

1-2 bay leaves

1tbsp oil

salt to taste

Method:
1) Heat 1tsp oil, add the chopped onions and fry till golden brown.Add coconut,roast till brownish colored.Blend into smooth paste along with cilantro,garlic,ginger,sesame seeds.Keep aside.

2) Heat 2tsp oil,add bay leaves, cumin,the above paste and fry for 5-6 mins.Add turmeric,garam masala,chicken curry masala, chili powder,cumin coriander powder,tomato paste,mint paste,salt and fry again for 2-3 mins.

3) Add the cubes chicken and let it cook till well done.Add little water as and when needed.But the gravy should be thick and not too runny.

4) Garnish with cilantro leaves.
Recipe for Rice Pulav:

Ingredients:

1 cup Basmati rice,washed and drain

2 cups hot boiling water

1/2 cup mixed vegetable cut into small pieces (carrots,green beans,peas,corn etc)

2tsp ghee/butter

1/2tsp cumin

5-6 cloves

1/4tsp cinnamon powder

1/8tsp black pepper

1/8tsp cardamom powder

5-6 saffron sticks

Salt to taste

Method:
1) Heat 2tsp ghee,add cumin,cloves,rice and fry for 3-4 mins.

2) Add boiling hot water,black pepper,cinnamon,cardamom,saffron ,salt,vegetables etc and let it cook till almost well done.

3) Rice should be cooked,but individual grains should be seen (rice shouldn't be sticky).

4) Remove onto a plate and let cool.

For garnishing:

1) Fry 1 potato into finger chips

2) Fry 1 small onion into vertical chips

3) Roasted cashews

4)Chopped cilantro

5) Saffron sticks mixed in 1tsp milk

Layering Chicken and Rice to make Biryani:

1) In a heavy bottom pan, add 1tsp oil.Add 1/2 of the cooked chicken with gravy,some fried onions.

2) Add about 1/2 of the cooked rice on the chicken.

3) Sprinkle few drops of saffron milk and sticks

4) Add the remaining chicken,onions, cashews etc

5) Layer with remaining rice ,fried onions,potatoes,cashews.Sprinkle with saffron sticks in milk.

6) Close the pan with a tight lid.

7) Place the pan on a tava and then on a stove (this way the biryani won't burn when steaming/dum)

8) Steam the biryani for about 8-10 mins Without letting much steam escape.

9) Garnish with cashews,cilantro and Serve hot.

10) Can be served with cucumber raita/tomato soup/papad etc

'Everyday Cooking'- Moong Dal+Rava Uttapa

Moong Dal+ Rava Uttapa

Amongst my favorite cuisines, I would rank 'South Indian' food in the top places.Growing up in multicultural Pune (Maharashtra,India),south indian food was on the menu of most of the restaurants. Though the variety was limited to idlies, dosas, uttapas and vadas. Even at home, idlies and dosas were made quite frequently.After coming to USA, amongst the many things I miss about India, are, the udipi restaurants and their paper thin,crisp dosas served with steaming hot sambar and spicy coconut chutney.'M' and I sometimes visit New Jersey for 1 reason....eat authentic south indian food! Yeah..it sounds crazy..that we drive 3-4 hrs from here down to NJ...but it is worth it! Even the temple in Bridgewater,NJ has a very good cafeteria with good south indian food.
My mom used to make these fluffy moong dal uttapas at home in Pune.I make them a bit differently.She made them with moong dal alone.I prefer to add rava.I don't even know, whether there is 'really' this particular kind of uttapa in south indian cooking (My South Indian friends..can help me here),but let me tell you, it is delicious and nutritious. Even 'E' loved it! Actually today, when he got back from his pre-school,first thing he said was' mummm mumm' i.e food.He was starving,he probably did not eat any snacks they gave him at school.So, as soon as I gave him the uttapa with chutney and sambar,he finished it right away!
Ingredients:
1 cup yellow split moong dal
1&1/2 cups rava
1/2 cup sour yogurt
1 green chili
2 cloves garlic
1 onion finely chopped
1 green chili finely chopped
1 tomato cut into thin rounds
2tsp cilantro finely chopped
1/2tsp cumin seeds
salt to taste
Method:
1)Soak the yellow moong dal overnight
2) Grind with 1 green chili,and garlic into a smooth paste.
3) Add the rava,yogurt,and water to make thick batter.
4) Put in a warm place for 4-5 hrs.
5) Add cumin seeds, salt, mix the batter.Thin out with water if needed.
6) Heat a nonstick pan on medium heat.Rub the surface with oil, and spread 1 tbsp batter into a thick circle.
7) Top with tomato,onion,cilantro and green chillies.Dab little oil on the edges.
8) Cover with lid and cook for about 2 mins.Flip the uttapa and cook again for 2-3 mins until golden brown and crisp.
9) Serve with spicy Coconut-cilantro-mint chutney and steaming hot sambar.

Coconut Cilantro Mint Chutney
Ingredients:
1/2 cup grated coconut (fresh or dried)
1 tbsp dalia (i.e yellow 'pandharpuri' dal added to chivdas)
1/4 cup chopped cilantro
2tsp chopped mint
1 green chili
1 clove garlic
salt,sugar to taste
1tsp oil, 1/4tsp cumin,mustard seeds for 'tadaka'
Method:
1) Grind together coconut,cilantro,mint,green chillies,dalia,garlic with salt and sugar.Grind into smooth paste.
2) Heat 1tsp oil and mustard seeds,cumin. Once they crackle, add to the chutney.
Enjoy!

'Everyday Cooking'-Tomato soup (semi homemade way)

Tomato Soup/Saar

Was driving 'E' back from his gymnastics class yesterday evening and thinking as I was driving...umm what do I feel like eating for dinner?? Pizza...yes Pizza! But quickly dismissed the thought....as I remembered there were enough left overs from lunch which we could eat for dinner. And also, last week, during our Cape Cod trip we had pizza a lottt of times..So..no pizza

:( I thought...

But.....when I got home 'M' said he was wondering if we could order...(guess what????? ) for dinner?? PIZZA!!!!!! Even he was craving the same! This has happened a lot of times before...'M' and I think alike a lot of times! You know..as they say....married couples start becoming like each other in each others company....I believe its true! We are becoming 'one' truly!

It's good in lot of different ways...but I guess..NOT..when both feel like eating pizza ...way too many times! Especially when worrying about going past certain(don't want to mention!) mark on the weigh scale!

Anyways.....we ordered the 'Chicken supreme' pizza with extra jalapenos from Pizza Hut. To go along with the pizza (and to feel less guilty about ordering outside food) I decided to make my 'semi homemade' tomato soup.

I have been making this soup for quite sometime now....and it has sort of become a staple for all my party menus.The reasons being: its easy to make, and evvvveryyyyone likes it....from my mother in law to my mom.....and from 'E' and 'M' to all my friends seem to love it...

I buy the canned Campbell's condensed tomato soup cans,and jazz it up my way...

The canned soup saves me tons of efforts of boiling the tomatoes, peeling...blending etc etc.And believe it or not....its cheap to buy this can than to but tomatoes to yield the same amount of soup.

I don't really know how I have come up with this recipe...but this concoction works just perfect!

It's mix of Indian and Italian spices and herbs.....which gives this soup a very warm and comforting flavor.It's sour, sweet, spicy all at the same time.Perfect on those cold winter nights or as an accompaniment to other dishes.

Ingredients:

1 can Campbell's canned tomato soup(or any other brand would do)
1&1/2 to 2 cans water (usually on the can,recipe calls for only 1 can water.But I add more)

1/4 tsp cumin

5-6 curry leaves

1/8tsp black pepper powder

1/8tsp grated ginger

1/8tsp Italian seasoning/or just dried basil

1/8 tsp cinnamon powder

1/8tsp chili powder

Salt,sugar to taste

2tsp ghee/butter

Croutons,cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter in a pan.Add cumin,grated ginger,curry leaves.Fry for 30 secs.

2) Add the canned condensed tomato soup, 2 cans of water,mix well and let simmer.

3) Add black pepper,chili powder,Italian seasoning,cinnamon powder,salt and sugar.

4)Let it simmer for 3-4 mins

5) Garnish with cilantro, ghee and croutons

6) Enjoy Hot!