Happy Diwali!

For this, is a special time when family and friends get together,for fun.
Wishing laughter and fun to cheer your days,
In this festive season of diwali and always!!!!!!!!
“Happy Diwali”!!!

"Treats for Diwali"- Chakali/Murukku

As planned earlier,my friend 'V' and I decided to make chakalis together for this Diwali. There were two motives..first of all I had never made chakali with this recipe(see below) i.e.with rice and urad flour.( In Maharashtra chakali is made from a special mixed grain flour..called Bhajani).So needed some guidance in making these...and 'V' is a master in making chakalis....so decided to try under her wing!

Secondly making chakalis is a lot of work....kneading the dough, making chakalis, frying them....all needs some muscle.It's better done with someone elses help.

This arrangement worked out pretty well and we managed to make a whole lot of chakalis in just 2 hours ( there was a time limit, as I had to pick up 'E' from school)!

As you can see from the picture the chakalis came out very crispy,crunchy and spicy...yummm!

They did taste different than the 'Bhajani' Chakalis....but were no less tasty! I would definitely make these when I do not have 'Bhajani' (like this year) and I also noticed that they did not soak as much oil as the bhajani chakalis do...

Here is my friend 'V's recipe:
Ingredients:
Rice flour -4cups
Urad flour -1cup
Chana Dhalia -1/2cup
Melted butter -1stick(8tbsp) ---we actually used 5tbsp
Hing -1/2tsp
Chilli pd -2tsp
Sesame -1tbsp
Cumin -1tbsp or Ajwain seeds
Salt -to taste
Method:1) Powder the roasted channa dhal(dhalia).
2) Melt the butter on stove until it bubbles.
3) In a mixing bowl mix all the ingredients together with melted butter and knead by adding enough warm water.(the dough should be little thick to get perfect chaklis)
4) Stuff the dough in the chakli press and press it into spirals on a paper towel or on a plastic sheet.
5)Heat enough oil and deep fry them. Fry on medium flame until golden brown

6) Drain on paper towel

7) Store in an air tight container.

"Treats for Diwali" - Ricotta Cheese Pedhas with Saffron /Kesar-Malai Pedhas

Have you ever wondered...how you crave certain things NOW...which you really did not care for much, when you were back in India?

It happens to me a lot! Many vegetables like (karela, tondali, paapdi,green bhopala etc) which actually my mom had to force us to eat when I was in India....but now..when I go to Indian grocery store...those are the vegetables I hunt for! Because we cannot find those in 'normal' American grocery stores here.Those are like 'delicacies' now! Similar goes for certain sweets like pedhas.Those were never in my 'most favorite' list in India.But now...I crave those sometimes and actually want to make those at home! I did not know, I could make those here at home.But for 'E's naming ceremony, one of friend made these and we were really surprised how delicious ..'melting in your mouth' they were!And the bigger surprise was..they were made from...RICOTTA CHEESE!

I thought that was really Cool...and immediately hunted for the recipe.Have been making these ever since for Diwali and everyone loves them..especially my 'M' who has a sweet tooth!

Ingredients:
425 gms Whole milk Ricotta cheese
1 cup Carnation milk powder
3/4th cup sugar
1/4th cup milk
1tsp ghee
1/4th tsp cardamom powder (Elaichi)
1 pinch saffron (kesar)
Pista and almond chips for decoration

Method:
1) In a non stick kadhai/skillet, melt 1tsp ghee. On medium to low flame add the ricotta cheese. Stir for about 15 mins. First the cheese will melt and then start getting thick again. This is similar to Khoya/ Khava.
Ricotta can burn easily. So, use non stick skillet and keep the flame low/medium!

2) When it starts leaving the sides of the kadhai, add milk (mixed with saffron/ kesar), sugar and milk powder. Stir all together. Cook till it starts leaving the sides of the kadhai. This will take about 15 mins or so. The mixture will become thin first and then thick.

3) Add the cardamom powder. Mix well. Take off the gas.

4) Let it cool. Then roll into small pedhas and decorate with pista and almond chips.

5) The above ingredients yield about 40-55 pedhas depending on how big or small you roll them.

6) Pedhas can stay in the refrigerator for about 1 week.

7) Enjoy!


Announcement:
I'm sending this recipe to Mansi's Sweet Celebration Contest being held at Fun and Food Cafe

1 Month and Blogging...

"If you Cook with Love and Affection ...you can create Magic in the Kitchen'! - Alex Guarnaschelli (Food Network)

Wow! It's already been a month, since I started this blog! Time really flies by fast.
So far...it has been a lot of excitement,fun, cooking,clicking pictures and writing...I am enjoying it.
When I started the blog I wasn't sure how far I will be able to take it...how satisfied I will be with it?
But 1 month has passed...and I feel GOOD! I feel motivated each morning I wake up..each meal I cook....each recipe idea I read.
It is encouraging me to be a 'perfectionist' and try to make everything 'perfect' as possible.
It is definitely giving me chance to try out something out of my comfort zone...making food from different parts of the world,trying out different tastes and cuisines.
Other than cooking, I am actually enjoying the photography and the writing part too! It's like I have a new friend( all you guys..who like to read my blog..and support me sooooo much)....I can talk my heart out,share my creations with you.It feels NICE! I feel APPRECIATED!
I am going to continue cooking..and clicking..and writing...and see how many more friends I can make....and how better I get at what I am doing! It's like a quest for me...and I am ready to take it!
And like it is rightly said:
"There is no love sincerer than the love of food" -George Bernard Shaw
I am going to .....keep loving my food!

'Treats For Diwali'- Alu Bhujia Sev/Potato Sev

Making Sev wasn't on my 'To Do' list for Diwali.But in the enthusiasm yesterday,I decided to give it a try. I wanted to make 'Aloo Bhujia Sev' similar to 'Haldirams'. This one came pretty close, but not quite the same. When I was hunting for recipes, I did not exactly find what I was looking for. So I decided to try it with my 'instincts'.The experiment was successful and we had this crispy,crunchy,spicy sev!

Recipe for Aloo Bhujia Sev:

Ingredients:

1&1/2 cups Gram flour

1tbsp Rice flour

1 cup boiled mashed potato

1tsp garlic paste

1/4 tsp turmeric

1/4tsp black pepper

1/2tsp chili powder

1/4tsp owa/ajwain seeds

2 pinch asafoetida

1/4tsp Chat masala+ 1/2 tsp for sprinkling on top

salt to taste

4tsp hot oil+ oil for frying

Method:

1) Mix, gram flour,rice flour,mashed potato,chili powder,turmeric,owa,1/4tsp chat masala,black pepper,garlic paste,asafoetida,salt and 4tsp hot oil.Knead into a soft dough with warm water.

The dough is very sticky.Oil hands to make it manageable.

2) Oil the 'Sev press' and use the 'thin' sev sieve/jaali.

3) Heat some oil in a deep-pan on low flame.

4) Press the sev dough directly into hot oil.Fry on low flame.This is necessary to crisp the sev.

5) When the dough crisps up, drain well and remove from oil.Sev burns easily and continues to cook a little when a take it outside.So remove promptly.

6) Sprinkle with chat masala as soon as the sev comes out from oil.

7) Drain on paper towel

8)Store in airtight container.

Tip:

I was talking to my friend 'V' few minutes ago,and she said they add mint juice and green chillies to Haldiram's Alu Bhujia. Oh Well....may be next year I will make exact replica of 'Haldiram's Aloo Bhujia"!

"Treats for Diwali"-Shankarpali(Sweet Diamond Biscuits)

Diwali is here! Well almost...on the 17th of October!And I am already excited! Have already stared preparing the 'faral/treats' for Diwali, our 'akashkandil/lantern' is already hoisted and we have a 'Diwali Potluck' all planned up!

Just couple days ago,I was reading on 'Facebook'...one of my friends living in USA,was wondering how her son will ever know 'true' Diwali ??? That's a daunting question.'M' and I have sort of come to a solution...somewhat.We have decided to celebrate each and every Indian festival...as much as possible...so that 'E' is introduced to all Indian values and traditions. I feel, if 'we' don't do it...he will never know what it is. It is sort of our responsibility now, to introduce him to 'Indian' culture miles away from India.We celebrate Ganapati, Holi, Sankranti, Dussera,Diwali...here in USA. Last year couple of 'M's friends and their families visited us for a week, in Ithaca for Diwali.We did the 'faral' , abhyang snan (morning diwali special bath), laxmi poojan,bhaubiz...everything.It was soooo much fun.This year, we could not plan such a get together,but still, plan on celebrating 'Diwali' with enthusiasm as if we were in India.Hope 'E' has as much fun as we had as kids in India, in Diwali...ofcourse without the 'fire crackers' here!

Here is the recipe for 'Shankarpali'/Sweet Diamond biscuits that I made yesterday...and they came out really good....crunchy,crispy,sweet and delicious!

Ingredients:
(Measured with  standard 'measuring cup' and measuring spoon.Do not use household drinking cups and eating spoons to measure.Ratios will change and end product may not come out as good.)
2 and 1/2 cups All purpose flour
1 and 1/4 cups sugar
2 and 1/2tbsp unsalted butter
½ cup cold milk (use how much ever is necessary for kneading dough)
1/2tsp baking powder
1tsp Vanilla extract
1 pinch salt
Oil for frying

Method:
1)Bring the butter to room temperature. In a pan beat the butter (like for cake)
2)Add sugar and mix well
3)Add Flour, salt, baking powder, vanilla etc and knead like chapati dough with cold milk.
4)Keep the dough covered in refrigerator for about 1-2 hrs.
5)Knead again with oiled hands
6)Roll out the dough (thicker than chapati) and cut into diamonds
7)Fry in medium hot oil over medium to low flame till golden brown(this is necessary to crisp them up).The shankarpalis will be soft when you take them out.But crisp up once they cool.
8)Drain on paper towel.
9)Let cool. The shankarpalis will be nice and crispy!

Tip:  If for some reason(with any recipe) your Shankarpalis don't crisp up....

If the Shankarpalis aren’t crispy enough, place them on baking sheet and warm in the oven for 10 mins at 275 F.
Let cool… shankarpalis will be nice and crispy!

"Around the World in 30 Weekends"-Weekend 4= Greece

Dish Name: Baklava Cups


Baklava is the most famous of the Greek pastries, and every area of Greece - and sometimes every family within a region has their own version.
Baklava is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
When I decided to take on the project of making Baklava, I decided to take on the ‘short and easy’ route. I thought, a newbie like me, should start by making this ‘easier’ version and then once I master it, try to take on the ‘authentic’ recipe.
I had seen this recipe on Food network in Sunny Anderson’s show. She uses Phyllo dough cups instead of the phyllo dough sheets. Since last week, I had been searching for Phyllo dough cups, but none of the grocery stores carried them. They said they will only stock those in ‘holiday season’ beginning end of October. But yesterday, to my ‘good luck’ I found those in TOPS and hence could plan my trip to Greece this weekend! Another reason to try our this recipe on this weekend was...if it turns out good...I can make it for upcoming Diwali! Just another 'Sweet' addition to all the other Diwali spread!

Here is Sunny Anderson's Recipe:
Ingredients :•1/2 cup pistachios
•1/2 cup walnuts 1/2 cup almonds 1 lemon, zested
•1/4 cup, plus 3 tablespoons sugar
•2 tablespoons butter, melted
•1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each
•1/2 cup water 1/4 cup honey

Method:Special equipment: 2 (12-cup) mini cupcake pans, food processor
1) Preheat oven to 350 degrees F. Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
2) Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
3) Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
4) Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
5) Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
6) Refrigerate at least 5 hours, or overnight. ( I do not know why this has to be done? But I chilled mine anyways!!)
My Variations:
1) Used regular muffin pans instead of mini (Because I did not have the mini muffin pan)
2) Used cashews along with other nuts
3) Used orange zest instead of lemon zest
4)Did not add any butter to the nut mixture (counting calories you see!)
5) Did not add vanilla extract (the recipe already had other strong flavors like cinnamon, lemon/orange zest so decided to leave out vanilla)
6) Would add only 1tsp of honey-sugar syrup to the cups.2 tsp turned out little too sweet.
7) Garnished with orange zest

"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!