"Aroma From a Guest Kitchen"- (Guest- Vidhya Souresh)- Carrot Kheer

 

Guest: Vidhya Souresh

Dish: Carrot Kheer

 

Vidhya is my friend  'V' that I mention in many of my recipes. We spend a good 6-7 years together in Ithaca,NY. In those years...I must have learnt a lot of recipes, techniques from Vidhya and had her delicious food countless times!Oh how I miss those days :( 

When I was pregnant with 'A', Vidhya made this really nutritious and delicious (at the same time)..Carrot kheer for me. She said this kheer was made by her mom when she was little. The Carrot kheer  can be had as a 'warm dessert'/ or cold with a scoop of ice cream or even as a 'drink' for the kids. Either ways.... it tastes "AWESOME!!!

 

Ingredients:

carrots-3cups

sugar -1cup or little less

cashews-10nos(soaked in milk for 20 min)

ghee-1tbsp

sliced almonds-4tbsps(garnishing)

cardamon-1tsp

saffron-1tsp

milk-5cups (healthier version)

or

half & half-1cup & milk 3cups(occasionally.........to jazz up your taste buds)

1/8 tsp -salt.

vanilla ice cream(optional).

Method:

     

-grate the carrots and saute in ghee until raw smell disappears.

-pressure cook the carrots with enough milk and puree the carrots.

-make a syrup with sugar and add the puree.
- cook till the mixture turns transparent.

 -make a coarse paste out of cashews and add to the mixture.

 -pulse the milk in the blender for 2mins(this gives a creamy texture to the milk)and add to the mixture.

  -add half&half, cardamon,salt and saffron.

  -boil it for 10mins.

 -serve warm or cold with a scoop of ice cream.

 

~ Vidhya

 

"Sweet Treats"- Shrikhand/ Fruit and Nut Shrikhand

HAPPY GUDHI PADWA 2011!!!

'Shrikhand' is one of the favorite sweets at home.Back home in India, it was surely on the menu for 'Padwa'. Last night I had all forgotten about 'Padwa' being today. This morning when I remembered,I checked the refrigerator and found 1 can of yogurt and some fruits. There I had the sweet for the occasion!
Earlier ...Shrikhand mostly came in 2 flavors- Elaichi and Mango (Amrakhand)...but now they make various different varieties...Fruit Shrikhand, Nuts Shrikhand, Dry Fruits Shrikhand etc etc...
I decided to sort of combine all of that and make my 'Fruit and Nut Shrikhand'

 Ingredients:

1- 32 Oz can of Plain yogurt(Will make about 1+ cup of Shrikhand)
1/4-1/3rd cup sugar (depends on how sweet you want it)
1/2 tsp Elaichi powder(Cardamon)
1/4tsp Nutmeg powder
1 pinch Saffron
1tsp warm milk

Fruits and Nuts cut up in small pieces:
Mango
Apples
Raisins
Almonds
Pistachios
Cashews

Method:
1) On a cheesecloth, drain the yogurt.Tie the cheesecloth and hang for atleast 4 hrs.

2) All the water in the yogurt should drip away to give thick 'Chakka'. You can do this overnight.But 4-5 hrs will yield sufficient thick chakka.
3) Squeeze the cheesecloth occasionally to help water drain.

4) To the Chakka, add  sugar, cardamon, saffron in warm milk,nutmeg and mix well.Garnish with saffron and nuts.

5) For' fruit and nut' Shrikhand add the fruits and nuts.

"Aroma From a Guest Kitchen"- (Guest= Seema Bakre)-Shrimp Biryani

Guest: Seema Bakre
Dish: Shrimp Biryani
After moving to Columbus,IN....Seema's house is like my 'Maher' (sister-brother's house). I get to go there and taste all the delicious food that she makes.She is always so enthusiastic about having people over...and making really good food for them.She had promised me to make her special 'Paneer Laddos'(and I haven't forgotten that Seema ;) I am going to make her make those sometime:)) But today she shares with us,this spicy- mouthwatering Shrimp Biryani which she made on a special occasion...her husbands birthday!

Ingredients:

1 lb raw Shrimps washed and remove excess water.

2 big onion chopped vertically, fry till crisp on low heat and keep aside.

½ green bell paper chopped in 1” pieces

½ yellow bell paper chopped in 1” pieces

2 tbsp ginger garlic paste

½ tsp shahi jeera

3 large tomatoes, finely chopped

¼ tsp turmeric

1 tsp red chilli pwd

2 tsp coriander powder

1-2 bay leaves

3 tbsp oil

pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts

roasted cashews and fresh coriander leaves for garnish

2 tbsp mint coriander chutney (optional)

salt to taste

Dry roast on low flame for 2 mts and grind to a fine powder:

6-7 pepper corns

1″ cinnamon

4 cloves

1 green cardamom

1 black cardamom

½ star anise

Marinade:

1 tsp ginger garlic paste

1/2 tsp red chili powder

1 tsp lemon juice

2 tbsp Tandoor Chicken masala

salt

Method :

1.    Marinate shrimps with the ingredients called ‘marinade’ for 1/2 hr.

2.    Heat 3 tbsp oil add shahi jira and bay leaves

3.    Add ginger garlic paste and saute for 1 minute.

4.    Add dry roast masala powder and saute for 1 minute.

5.    Add chopped tomatoes and saute till the tomatoes are cooked and turn like a thick gravy.

6.    Add shrimps, green and yellow bell paper and cook till the shrimps are cooked. around 3 minutes. Do not over cook shrimps!

7.    Now add ¾ of the fried onions to this gravy and mix well.

8.    Add coriander powder, turmeric, chili powder.

9.    Adjust salt as per taste.

10.  Mix well and keep aside.

 

Ingredients for rice:

1 ½ cup Basmati rice

2 cloves

1 cardamom

1/2″ cinnamon stick

1 bay leaf

1/2 tbsp oil

1 tbsp salt

water as required

Cook rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil and salt till its 80% cooked. Strain the water and spread the rice on a large wide plate.

Take a wide deep vessel to prepare the biryani.

1) In a heavy bottom pan, add 1tsp oil. Add 1/2 of the cooked shrimps gravy.

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

3) Add 2 tsp mint coriander chutney (optional) but gives very nice aroma to the rice.

4) Add the remaining gravy, and chopped cilantro.

5) Layer with remaining rice, fried onions and 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 while steaming)

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

9) Garnish with cashews, cilantro,tomatoes and Serve hot!

~ Seema

"Sweet Treats"- Pistachio-Honey Biscotti

It's been over 9 months I haven't baked Biscotti.Since 'A' was born, life has gotten really really busy.Some friends told us before we had kids that....with 1 kid your life is 'busy' but with 2...it's 'Crazy'...and YES....I DO BELIEVE IT NOW!!!!
Anyways... today was our weekly play date for the kids, which is also a 'food date' for the moms and I decided to bake Biscottis to go along with our favorite tea!

Ingredients:
3 cups All purpose flour
1/2cup toasted Pistachios
2/3 cups sugar
1/3 cup Honey
2 large eggs
1/2 stick unsalted  butter
1/4tsp salt
1and 1/2 tsp baking powder
1tsp Vanilla extract
Cooking spray/Butter for the cookie sheets.
Some sugar to sprinkle on the biscottis after baking

Method:
1) Preheat oven to 350F
2) In a electric mixer, blend together eggs, sugar,vanilla and honey.
3) Bring butter to room temp and beat with whisk till smooth.
4)  Sift together flour,baking powder and salt. Roughly chop the Pistachios and keep aside.
5) Mix the butter with eggs -sugar- honey.Add the flour and mix together.Add the Pistachios to the dough. Form into a soft dough.Mix only till everything comes together well.Oil your hands if necessary as the dough will be sticky.
6) Form into a 'log' shape and bake on buttered cookie sheet at 350F for 25 mins( till it becomes hard on outside and golden brown). Let the log cool.

7) Bring oven temperature to 325F.
8) Cut diagonally and place cut side down on cookie sheet. Sprinkle little (1-2 pinches) sugar on cut side.Bake again at 325F for 7 mins.Turn on the other side and bake again for 7 mins.

9) Let the Biscottis cool.Store in airtight container.

            Enjoy the crunchy biscottis with mild sweet flavor with your favorite cup of Tea or Coffee!

"Everyday Cooking"- Spicy Green Tilapia

The other day we were watching a marathi kids movie with 'E'-----'Bokya Saatbande'.In the movie Bokya's mom prepares this special fish dish for her guests- 'Chutney Bharalela Paplet' (meaning Pompret fish stuffed with green chutney and fried). It reminded me of similar fish my mom used to prepare- Fish coated with green chutney/ marinade made up of fresh ground coconut,green chilies, cilantro.....coated in 'Rava'(semolina) and fried. This was typical 'CKP'( Hindu subcaste) style of preparing fish. The fish remains tender on the inside, and the marinade/ coating just gives it so much flavor and spiciness....you will love it!
Ingredients:
2-4 Tilapia fish fillet(depending on the size)
1/2 cup fine rava/semolina
1tbsp maida/all purpose flour
salt
oil


Green Chutney/ Marinade
This marinade/Chutney can be used to prepare 'Hara Chicken Kabobs'/ Green Chicken kabobs/Green Tandoori chicken

 

1/4 cup fresh ground coconut/frozen coconut
1/4th cup chopped cilantro
1-2 green chilies(depends on how spicy you want)
2 clove garlic
salt
1/4th tsp Tamarind extract/paste
Grind the above into fine paste

Method:
1) Wash the tilapia fillet. Dry well on paper towel.
2) Marinate the fish with the green chutney.Leave for 10 mins

3) In a flat dish mix together semolina and all purpose flour.Add little salt to the mixture.Gently put the fish in the dish and coat on both sides.Press gently to help the coating to stick.

4) On a non stick flat pan, heat some oil. Fry the fish on medium heat for 2-3 mins on both sides or until cooked. The coating will turn golden brown. Handle the fish gently otherwise it will break.The rava/ semolina will give it slight crispiness.
5) Serve as a side dish/ Main dish or even with Chapati (that's how we mostly ate it back home)

<>For Green Chicken Kababs/ Green Chicken Tandoor

1) Marinate the chicken in the above green marinade for 2-3 hrs in the refrigerator.Add few drops of lemon juice/ 2tsp Yogurt to the marinade.
2) Roast in the oven at 325 F for 40-45 mins or until well done.

"Fusion Cuisine"- Paneer Chili,Grapes and Asiago Cheese Loaf Panini

A Sandwich gone a bit 'Wrong'....
I had a great lunch at my favorite restaurant....'Panera Bread' with some friends.I love all of their Paninis and soups.....I am on a mission to try each one of them, every time I visit Panera! While coming back I picked up this loaf of 'Asiago Cheese Loaf' from Panera.

While driving back, all I could think was....what kind of Panini can I make from this? Came home ...found 'Paneer' in the freezer and I knew what I was gonna fix for dinner! Paneer Chili, Grapes and Asiago Cheese loaf Panini!!! Sounds exotic isn't it!!!!

What went wrong then?: Did not taste the bread before making the sandwich.The bread had kind of a strong 'cheesy' and mild 'tart' flavor.The bread on it's own would taste good but it over-powered the Paneer Chili filling and the whole combination did not quite come together as I thought it would :(

BUT.......Make this sandwich with a plain Italian bread or a french bread...and I guarantee...IT WILL BE A WINNER!!!!!

How to make Paneer Chili:
http://my-kitchens-aroma.blogspot.com/2010/05/appetizers-paneer-chili-fry-paneer-fish.html

I added few extra veggies: Carrots, Corn this time

How to make the Panini:
1) Slice the bread into 'thick' slices
2) Slice the grapes into halves. The grapes offer a surprise 'pop of sweet-sour' flavor when you bite into the sandwich.
3) Place spoonful of filling onto the bread, top it with your favorite shredded cheese,sliced grapes and place another slice on top.Grill the panini on a grill pan.Panini maker/ plain pan. Serve hot!

" Aroma From a Guest Kitchen"- (Guest= Bhavana Paralikar) -Mushrooms Stuffed With Prawns

Guest: Bhavana Paralikar
Dish: Mushrooms Stuffed with Prawns
 I know Bhavana from college years. We studied together for 3 years, but never did we realize that we share 'love for food'.But after coming to USA and getting in touch through facebook...I realized how amazing Bhavana's cooking is. She is an artist.She makes these lovely chocolates (I will have her share those here next time) and delicious non- vegetarian and vegetarian dishes.
Today she shares this signature dish with us:

Ingredients:

Mushrooms : big 10 pieces

Prawns: 200 gms small ones

Onion: 2 medium sized

Peas, corn(optional)

Oil (2Tablespoon)

Garlic, dry coconut coriander paste

Red Chili powder, turmeric, salt to taste

Cheese

Recipe:

1.Heat oil in a pan.

2.Add garlic+coriander+dry coconut paste.saute'

3.Add finely chopped onion and turmeric, red chili powder, salt to taste

4.Add prawns

(If you want you can add corns and peas..just to make your dish colourful.)

Cook the Prawns and try to make it dry ..masala prawns and keep aside.
5.Take mushrooms (the ones which I had got were really palm sized..that's why I thought of stuffing them)

6.Now clean the mushroom from roots and keep in salted water for 10-15 mins. Remove from water and apply little butter to mushrooms

7.Add the stuffing of prawns and grated cheese on top of stuffing.

8.Microwave it till mushrooms become tender.

9.Serve it with tangy homemade chutney or tomato ketchup.

10.It s a good starter !!

~ Bhavana

"Everyday Cooking"- Mango and Black bean Salad

Still on track ladies!!!  Yes....trying to eat salad everyday! Like I mentioned in the previous posts, I am trying to eat 'right' and get back to pre- pregnancy weight. Let me tell ya.....it's a longg way though!
This salad is a 'left over' special.Like 'M' jokes: I am the queen of making something out of nothing...or more so leftovers!
I usually buy canned Black beans.It is my pantry staple.I use them to make quesadillas, black bean burgers etc.
Black Bean Burger:
http://my-kitchens-aroma.blogspot.com/2009/10/everyday-cooking-black-bean-burger.html
Black Beans and Corn Quesadillas:
http://my-kitchens-aroma.blogspot.com/2009/09/everyday-cooking-black-bean-and-corn.html

So since I had some beans left over from the quesadillas, I had the Feta cheese tub since last week ....viola..this salad came into being! The combination is more like mexican.....where they use lot of black beans, mangoes in the cooking...So here's how to put it together...

Ingredients:
Greens of your choice: Romaine lettuce, Spinach, Iceberg lettuce,Arugula,Radicchio,Red Cabbage etc
1/2 Semi Ripe Mango Cubed
Cooked black beans rubbed with salt and chili powder
Toasted Croutons
Feta cheese
Salt
Black Pepper
Dressing: I used none.The combination of Mango,feta and flavored black beans gave the salad enough flavor.Also I realized that Mango tastes good with Black pepper....it really goes well together.
Method:
1) Wash and cut the greens, drain well
2) Mix all the above ingredients in proportion that suits your taste.
3) Done!

 

Enjoy Guilt Free!

"Everyday Cooking"- Pasta Shells stuffed with Spinach,Mushrooms and Ricotta Cheese

 Making Pastas can be 'simple' or 'elaborate'.It depends on how you choose to make it.On busy days, I make pastas that are simple, just throw in cooked veggies and marinara sauce (store bought sometimes!) in cooked pasta and Done! But this was not one of those days. I chose to spend some quality time with my Pasta!
Not many times have I made 'stuffed' pasta...for the time it takes and for it's 'heaviness'.It can be a pretty heavy meal mind you! But instead of just stuffing the pasta with cheese, I used a lotttt of Spinach and mushrooms and a 'Skim' Ricotta cheese. The deal wasn't bad at all...in fact it was DELICIOUSSSSS and pretty looking!!!!

Ingredients:(Makes about 6-8 servings)
1 12oz pkg of Jumbo Pasta shells
1 15oz Skim Ricotta cheese
3/4-1 cup shredded cheese (cheddar, mozzarella)
3 cups chopped spinach
1cup chopped mushrooms
1tsp minced garlic
1tbsp chopped onion
1 cup crushed tomatoes (saute chopped tomatoes till cooked)
1/2tsp sugar
2tsp olive oil
Italian seasoning
Black pepper
Red Pepper flakes
Some milk

Method:
1) Saute chopped spinach,1/2tsp garlic and mushrooms in little oil. Saute till all water evaporates.Add salt and red pepper flakes.Drain if necessary and keep aside and cool.The water can be used in soups or the marinara sauce.

2) Heat little oil, add chopped garlic, onions, crushed tomatoes, Italian seasoning, salt, black pepper, red pepper flakes, sugar.Cook for 2-3 mins.Marinara sauce is ready
3) In the sauteed spinach mixture add the ricotta cheese, Italian seasoning and some salt.Mix.
4) Cook the Pasta shells as per packet directions.Drain and let cool a little.
5) Stuff the shells with spoonful of spinach-ricotta mixture.

6) Arrange in 'oven safe' baking dish. Spread marinara sauce and shredded cheese on top.

7) Sprinkle little milk on top and cover with aluminum foil.Bake at 325 for 20-30 mins till the cheese melts.

8) Serve the pasta steaming hot with a salad or a soup.
Salad:
http://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-field-green-salad-with.html 
 Soups:
http://my-kitchens-aroma.blogspot.com/search/label/Soup

"Everyday Cooking"- Field Green Salad with Nectarines,Gloden Raisins,Nuts and Feta cheese

I was a pretty 'healthy' eater until I was pregnant with 'A'. I had severe aversion towards some foods in pregnancy and ate only what 'comforted' my stomach.Now you know what comforts a stomach don't you?????.....Calorie rich... Carbohydrate rich foods!! I ate cold sweet cereals and milk 3 times a day, I ate warm cheesy pastas, steaming hot rice with ghee ...
Now, I am trying to get back on track. I highlighted trying....because IT IS DIFFICULT to give up all that good food!!!! But with inspiration from my new friends 'G' and 'S'...the path to 'healthy eating ' seems 'walkable'!

Ingredients:
Any field greens of your choice like -Romaine lettuce, Arugula with Radicchio etc
2 unripe Nectarines (The juices will run out if they are too ripe)
Handful of toasted Almonds and Walnuts
1 tbsp golden raisins
1tbsp Feta cheese
1 tbsp Low fat 'Thousand Island dressing'- only a slight drizzle (I like its creaminess with fruits and nuts...but you can use 'Vinegrette' style dressings too)
Salt
Black pepper

Method:
1) Wash all the greens and chop.Drain well
2) Slice the nectarines.
3) Put everything together and add salt and pepper and Dig in!

"Everyday Cooking"- Cauliflower Potato Soup

Last week was all about 'colds' and 'coughs' in the house. M and E both were down with cold. Since 'E' started preschool, he comes with a new cold almost every week. A friend mentioned that something with lots of 'black ground pepper' can help colds...and since a steaming hot soup can surely do that...I put together this soup.Actually I would rather have made a 'broth' based soup, but I did not have the right veggies and all I had was cauliflower and potatoes.
Ingredients:
1/2 cup finely chopped Cauliflower
1/4th cup boiled mashed potato
1 cup whole milk
1cup water(add more depending on how thick you want the soup or just use 2 cups milk)
1/4 cup shredded cheese(I used Cheddar and Asadero blend)
1 tbsp finely chopped onion
1/2tsp garlic paste
1/2tsp Black ground pepper
Red pepper flakes
Croutons
Cilantro
Salt
oil

Method:
1) Heat 1 tsp oil.Fry the cauliflower till tender.
2) Add garlic paste and onions and fry till tender
3) Add the mashed potato, milk, water, black pepper.Boil together till the veggies are cooked. The soup should be semi thick consistency.
4) Add 2 tbsp cheese to the soup.Use the remaining for garnishing.
5) Garnisg with red pepper flakes, cilantro and serve hot along with toasted crunchy croutons.

                        Serve steaming hot with extra dash of black pepper!

"Everyday Cooking"- Chicken Chettinad/ Paneer Chettinad

For a long long time...Chicken Chettinad is on my 'to do' list. 'V' and 'P' had mentioned about this dish that they had in a restaurant in NJ and how delicious, spicy and mouthwatering it was. I hadn't had 'Chettinad' so far.I tried it couple months ago and..yes...it was love at first bite!!!
Chettinad cuisine is the cuisine of 'Chettinad' region in Tamil Nadu State in South India.
This recipe was passed on from V to P to me. I made few changes here and there and made this amazingly delicious, aromatic ( my house smelled of Chicken chettinad the whole day!)  dish. By the way...I also had 'Paneer Chettinad' the other day at an Indian restaurant. So all you Vegeterians out there...you can substitute Chicken for Paneer in the recipe.

Here is V's recipe and some modifications by 'me'

Part A: In a tsp oil fry the following and make a powder:

Whole Pepper: 1 tsp/ I used ground pepper
Cumin Seeds: 1/2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: 1 1/2 tbsp
Red chillies: 6 Nos
Cardamom: 2/ I used 1/2 tsp powder
Cinnamon: 1 inch piece - 1/ I used 1/2tsp powder
Grated Coconut- 1/4th cup
Poppy Seeds- 1tsp

                                              Powdered masala for the Chicken Chettinad

Part B:
1)Oil - 2 tbsp
2)Onions - 2 Big finely chopped
3)Curry Leaves 10-12
- Saute until oil oozes out and separates

4)Ginger and Garlic paste - 1 1/2 tsp
5)Tomato - 1 Medium
-Saute till the tomatoes soften

6)Chicken (1.5 lbs) or USE PANEER for Paneer Chettinad
- Cook on high for 3 - 4 min, then reduce to med;
Salt
Add Part A : as desired - either all of it or as little as u want.
- Cook uncovered until it all comes together like a dry masala.
Add Cilantro

DONE!!!

Serve Hot with Rice, Rotis or Naan.