"For Little Tummies"- Spinach Dosa with Walnut or Peanut Chutney and Potato Bhaji

As a mother of two little kids,sometimes 'putting a meal together' seems like a problem solving process to me.There are various conditions- it has to healthy, can be ready in less time, it is not too tricky to make, can be made with ingredients that are on hand etc etc. With all the conditions...finally you should be able to make something that everyone in the family likes and tastes good too!
I thought this dosa was a good example of that.It is made from rice and urad flour (so no need to blend soaked rice and dal like in traditional dosas), has spinach for the 'health boost', the green color appeals kids, and it tastes good too!
Ingredients:
Spinach Dosas:
2 cups Spinach washed and pureed
1 and 1/2 cup Rice flour
1 cup Urad flour
1/2 cup Sooji/Rava
1/4th cup Yogurt
salt
oil

1) Mix all the above together and add water to make a smooth batter.Let it soak for 30-40 mins.
2) On a non stick pan, apply oil . Add about 1/2 cup batter and spread to make a round.

3) Once golden brown on one side, carefully flip on the other side and let it cook for another minute or so.

4) Serve with Peanut Chutney or Walnut Chutney/ Potato Bhaji/Sambar

Walnut Chutney :
http://my-kitchens-aroma.blogspot.com/2010/05/for-little-tummies-sandwiches-with.html

Peanut Chutney:

1/2 cup Roasted shelled peanuts
1 green chili
1 clove garlic
1/2tsp ginger paste
1/2tsp cumin seeds
1/4 cup chopped cilantro
salt
sugar
Blend everything together in a mixer with little water to get a smooth consistency.

Potato Bhaji:

3 medium boiled potatoes, peeled and chopped
1 onion sliced
1tsp ginger garlic paste
few curry leaves
1 green chili sliced
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp Turmeric
salt
oil
1) Heat about 2tbsp oil.When it os hot, add the mustard seeds, cumin, onions,curry leaves, ginger garlic paste, chilies.Fry for 3-4 mins.
Add turmeric powder.
2) Add the chopped boiled potatoes, salt and mix.
3) Fry for a 2 mins and take off the flame.

"Chatpata Chaat"- Corn Bhel / Corn Chaat

'Chaat' is my all time favorite! I can have chaat for breakfast,lunch or dinner....what is there not to like???...Sweet-tangy-spicy chutneys, all sorts of textures- crunchy, crispy, soft, all comes together to give us this mouthwatering delicious 'Chaat'. And there has been so much variety in the 'Chaat' that you can create chaat from almost anything!!!! Ok let me try to name all the chaats: There is Bhel, Bhel Poori, Pani poori, Sev Poori, Sev Batata Dahi poori, Radga Poori, Ragda pattice, Aloo Tikki, Chana Chaat, Papdi chaat, Samosa chaat, Basket Chaat, Tostitos chaat,Lucknowi chaat, Mexican chaat and Corn Chaat ufff...did I name them all?? I am sure there must be a zillion more that I  forgot to mention or don't know about!!

Ingredients:
A) Sauteed Corn: 

2 cups frozen and thawed/ fresh corn kernels
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp Garam masala
1tsp red chili powder
salt
2tsp Oil
1) Heat oil, add mustard, cumin.Let it crackle.Add the corn kernels,salt, masala, chili powder.Mix.


To make Chaat:
B) Sweet Tangy Spicy Tamarind and Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

C) Toppings

1) 1/2 cup finely chopped Onion and tomatoes
2) 1/2cup 'Farsan'/ Hot mix
3) 1/4cup Fine sev
4) chopped cilantro

D) Mix together sauteed corn, tamarind-jaggery chutney and all the toppings.
Add more chili powder for a spicier taste.
Enjoy!!!

"Pat a Cake"- Vanilla Sponge Cake with Chocolate Buttercream frosting

She is baking way too many cakes...is that what you are thinking???? Yes, lately there has been quite a lot of baking going on in my kitchen.But this was made for some friends to give them a 'Cake Baking Demo'.
We baked a Vanilla Sponge cake and frosted it with chocolate butter cream icing.
I love love love the Vanilla Sponge cake recipe from 'CakeBoss' (www.cakeboss.com).The cake comes out PERFECT every time! It has pretty less amount of butter and still it is soft and spongy.It seems, the' beating of the eggs' is the trick....that makes this cakes so spongy.
Recipe:
http://www.cakeboss.com/CakeBossSpongeCake.aspx
By popular demand, it's the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them. 



My additions to the 'Cake':
Sugar Syrup Spray to make the cake 'extra' moist
1/4 cup Sugar
1/2 cup Water
2-3 drops vanilla essence
Boil 10-12 mins to make the sugar syrup.Let it cool.
1) Loosen the sides of the cake from the pan with a knife.Flip onto a serving platter.
2) Spray the sugar syrup with a spray bottle on the cake from all sides.
Let it soak for 30-45 mins.
3) Frost with your favorite frosting:

Chocolate Butter cream frosting:
Good enough for one 8 inch round cake

1 stick(8 Tbsp) unsalted room temperature butter
1 and 1/2 cups Powdered sugar
1/2tsp Vanilla extract
4-5 tbsp milk

1) Beat all together with stand mixer/hand mixer till smooth and well blended
2) Take out about 1/4th cup of 'white' frosting for decoration.

3) To the rest add 1/2 cup cocoa powder.Mix. Add more for more for more chocolaty color and flavor.
4)Apply on the cake in a thin layer.Smoothen with a butter knife or frosting knife.
5) Decorate as desired with white frosting, m and m's, sprinkles, colored sugar.

 Take a bite of this divine chocolaty goodness!

"Everyday Cooking"- Egg Bhurji Pav/ Spicy Egg Scramble Sandwich

Amongst the 'street foods' in Pune, this one is probably not a very famous one.Mostly because it is sold on 'not so fancy' carts and also sold mostly outside ' drinking bars'.We made 'Egg Bhurji' many times back home and had it mostly with chapati.It was so quick, tasty and high protein food.
The other day, I wanted to make a 'fancy' sandwich for dinner.I thought..why not 'up-notch' Bhurji-Pav , give it a 'Make over' and make it into a 'fancy' sandwich!!!

Ingredients:
For all the vegetarians out there:  Use Paneer to make 'Paneer Bhurji' instead of eggs.
 
Eggs Bhurji/Spicy egg scramble:

4 Eggs
3/4th cup Chopped onion
1/2tsp turmeric powder
1tsp Chili powder
1/2tsp Chicken masala/ Kitchen King masala
1/4th tsp Black ground pepper
1tbsp Chopped cilantro
oil
Salt

Toppings:
1/4th cup sliced red pepper
1/4th cup sliced green pepper
1/2cup sliced onions
1/4th cup shredded cheddar cheese
1/4th cup Maggie Hot and Sweet sauce( I loveeeee this sauceeee!!!!)

4 Brat Buns

Method:
1) Stir fry the sliced red,green pepper and onions for couple mins.Season with salt and black pepper.Keep aside.
2) In 1 tbsp oil, fry the chopped onion till for 3-4 mins, add the chili powder,chicken masala, black pepper,salt and add the eggs one by one.Keeping stirring to get a good scramble.Cook till well done.Add the chopped cilantro.
3) Cut open the Brat bun, add  the green and red peppers, onions,eggs bhurji.Top with cheese and maggie hot sauce

4) Heat a grilling griddle and grill the sandwich ( on little butter if you like) till it gets the grilling marks.
5) Serve this Spicy Sandwich ....Hot hot hot!

"Pat a Cake"- Vegan Chocolate Cake (Eggless,Butterless)

Flower Shaped Cake: Happy 11th Month B'day my sweet little flower  "A "

Recipe by:Sheetal Momaya
My good friend Sheetal bakes amazing 'vegan' cakes. She is so good at baking, you cannot believe you are eating a home baked cake. I wish I could show you all the pictures of the cakes she has baked.They are truly a piece of art.Her cakes, though butterless and eggless...are still so moist, fluffy and delicious!!! You do not miss anything that is not in there!!! What you realize is that...you are in mouthful of Cake bliss!!!
Finally this week,I got to learn this cake from her.We made a 'Bundt' Cake which was totally 'vegan'.The Icing was melted 'white chocolate' (non vegan).
 But you can use 'vegetable- shortening' based icing to make it vegan.

 Ingredients:
1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th cup Cocoa powder
1tsp Baking soda
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar
1 cup cold water

Icing:
3/4th cup White chocolate chips
Sprinkles for decoration
Oreo cookies for flower 'center'

Method: ( Sheetal gave me her 'expert' tips to bake this cake)
1) Preheat the oven to 350F (preheating is very imp). Grease the bundt pan/ any 8 inch pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1/2hr or so before icing.
9) Melt the white chocolate in low power in the microwave oven till melted. Slather onto the cake.
10) Decorate with oreo cookies (flower center) and sprinkles to give it color.

Serve the cake at room temperature.The white chocolate hardens at cold temperature and will crack when cutting.

"Appetizers"- Vegetable Manchurian(Dry)

Indo-Chinese cooking is fun, tasty and one of my favorites. Back in Pune, there were always tons of street vendors selling this type of food.It used to be a 'to go' spot for youngsters. The food was tasty- really spicy- and probably nothing like the real 'Chinese' food!!!Actually many of the cooks at these stalls were 'Nepali' and not real 'Chinese'!! But they had successfully captured the 'Indian taste buds'!!

Ingredients:
1/2 cup finely chopped cabbage
1/2cup finely chopped carrots
1 tsp Ginger garlic paste
1tbsp chopped cilantro
2tbsp Soy Sauce
2tsp Maggie hot and sweet sauce
1/4tsp black pepper
1/4tsp red pepper flakes
1/4 cup finely sliced green peppers
1/4 cup sliced carrots
few broccoli crowns
1tsp sliced green chilies
2tbsp all purpose flour
1tbsp Corn flour
salt
oil

Method:
1) Mix together finely chopped cabbage, carrots, all purpose flour,corn flour,black pepper,1/2tsp ginger garlic paste, red pepper flakes, salt,1 tbsp soy sauce.
2) Add little water and make into thick batter( you should be able to make Manchurian  'balls' for frying)
3) Deep fry the balls till golden brown. Keep aside

4) Shallow fry sliced green peppers, carrots, broccoli, green chilies and remaining ginger garlic paste. Fry just for couple mins.The veggies should remain crisp.
5) Add the soy sauce, hot and sweet sauce, Manchurian balls and mix.
6) Garnish with Cilantro.

"Fusion Cuisine"- Pav Bhaji Pizza

Pav Bhaji (meaning a mix- vegetable -spicy mash served along with buttered bread) is one of the most famous and favorite street foods in India. They have this big flat tava (pan), on which they make the Bhaji as per demand and toast the bread on 'ample' amounts of 'Amul' butter!!!! The combination is just mouthwatering! And 'eye' watering too ..due to the spiciness!
Pav Bhaji is 'M's favorite.Even now, when we visit India, he wants to eat the red spicy buttery Pav Bhaji with an 'extra' Pav Jodi! Whenever I make it at home, he tells me to make it enough for at least 3 meals.He can eat it everyday...if I decide to make it that often, that is!
So..it means many times I have Pav bhaji left over from previous meals. I decided to revitalize the leftovers and make this 'Fusion' pizza---- Pav Bhaji Pizza. Later I got to know that my 'innovation' came a little too late...a restaurant in California already has 'Pav Bhaji Pizza' on menu and my sister tells me, it is very common in Pizza joints in Pune! Oh well....may be someday I will really make some food innovation!

Pav Bhaji:
3 boiled potatoes
1/2 cup finely chopped cauliflower
1/4 cup finely chopped cabbage
1/4cup carrots finely chopped
1 cup finely chopped green pepper
1/2 cup green peas+ 2 tbsp peas(boiled)
1 big onion chopped
3 red ripe tomatoes finely chopped/ tomato puree
1 tsp ginger garlic paste
1-2 tsp Everest Pav Bhaji masala
1/4 tsp Garam masala
1-2 tsp Red chili powder
salt
oil
Butter(Amul if possible)
Veggies: Green beans, zucchini etc can also be added to make it more nutritious.
Method:
1) Pressure cook all the veggies. Mash them well.Grate/mash the boiled potatoes.
2) In 2 tbsp oil, fry the chopped onion til tender.Fry the tomatoes till soft and tender. Add the pav bhaji masala, garam masala, chili powder,salt,veggies and fry. Add little water to get desired consistency.
3) Top with butter.Add the 2 tbsp green peas for pop of color.
4) Serve with toasted bread nicely buttered. Garnish the Pav bhaji with chopped onions ,cilantro and squeeze of lemon juice.
5) Serve Hot!

Pav Bhaji Pizza:

1) Boboli Pizza base
2) 1 cup Pav Bhaji
3 ) 1/2 cup Onions and green pepper sliced vertically
4) 1/2 cup Pizza blend shredded cheese(mozzarella,, cheddar etc)
5) 3-4 tbsp Ketchup/Pizza sauce
6) 2 pinches ajwain/Oowa
7)Chopped cilantro

Method:
1) Spread the ketchup/ pizza sauce on the pizza crust
2) Top with Pav Bhaji, onions, green peppers, cheese, ajwain, cilantro

3) Bake at 400 F( or as per directions on Pizza base/crust) for 8-10 mins
4) Bake till all the cheese is melted and bubbly...and the base is crisp.
5) Broil for 2 mins to melt the cheese and get the golden brown color
5) Serve hot!

                                        Enjoy the 'Indianized' version of pizza!

"Everyday Cooking"- Vegetable Lo mein

After coming to US, I became a big fan of Food Network.After coming back from work in the evening my favorite show was '30 minute meals' by Rachael Ray. She 'put together' an entire meal in 30 minutes! Now,that is what a 'tired' girl wants after a long day at work...a quick, easy, fast cooked hot meal!!
Rachael uses 'Spaghetti' as Noodles for many of Thai and Chinese dishes. I liked the idea.No need to run to 'chinese' store to hunt 'Hakka' noodles and more important ......pastas are less sticky...so the Noodles come out perfect and non sticky..everytime!

Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. 

Ingredients:
4 'fistfull' of 'Thin Spaghetti' Pasta
1tsp ginger-garlic paste
1/2cup Sliced Green pepper+ Red Pepper
1/2cup sliced Carrots
1/4 cup sliced mushrooms
1/4 cup chopped Green onions
1/4cup corn kernels
2tbsp Soy sauce
3tsp Maggie hot and sweet sauce
1/2tsp Sambal Olek(Red chili+garlic paste) optional
or
red pepper flakes
1/2tsp Black ground pepper
1tsp Roasted Sesame seeds
Oil
Salt

Method:
1) Boil the noodles in ample water with salt. Cook till 'just' done.Do not overcook the pasta...it will get sticky.Stir occasionally.Follow the directions on the packet for how long to boil it(usually 8-10 mins)
2) Drain the pasta well and spread on flat dish. With oiled hand spread the pasta.
3) Meanwhile, in 3-4 tsp oil, fry the veggies on 'high' heat. We want to cook the veggies and still keep them crisp.Cook on high flame for only 2-3 mins.Do not over fry/ cook to make the veggies 'limp' and loose color.The veggies should be crisp and maintain good color.
4) Add the ginger -garlic paste and stir.
5) Add the noodles, sauces, black pepper, salt to taste (soy sauce is salty, so go easy on salt)
6) Garnish with chopped green onions and roasted sesame seeds.
7) Serve hot!!

"Sweet Treats"- Chocolate Burfi

Last week was 'M's birthday.He has a sweet tooth and will eat anything and everything sweet! This 'burfi' was a surprise treat for him.

Ricotta Cheese has become my 'go to' ingredient for making Indian sweets. You can make-
Pedhas:
http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-ricotta-cheese.html
Kaju- Pista Rolls:
 http://my-kitchens-aroma.blogspot.com/2010/11/ricotta-kaju-pista-rolls.html
Rasmalai:
http://my-kitchens-aroma.blogspot.com/2009/11/sweet-treats-no-big-deal-ricotta-cheese.html
Kalakand (yet to try) and many other sweets.


Chocolate Burfi recipe
Ingredients:
425 gms Whole milk Ricotta cheese
1 and 1/4th cup Carnation milk powder
2.5 Tbsp Cocoa powder
3/4th cup sugar
1/4th cup milk+2tbsp milk
1tsp ghee
1tsp Vanilla essence
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, 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.The mixture should become like soft dough( thick enough to be able to be rolled)

3) Add the vanilla. Mix well. Take off the gas.

4)Let it cool.In the cocoa powder add 1tbsp milk and make into smooth paste.If required add the other tbsp milk.But do not make the mixture too runny.
5) To 1/3rd of the Ricotta mixture add the cocoa powder and mix till well blended.
6) Apply ghee to the surface of a aluminum foil sheet.Spread the chocolate-ricotta mixture and roll with buttered rolling pin till about 1/2inch thick square/rectangle

 7) On top place the white ricotta mixture and roll gently.

8) Place a large platter on the white rectangle and flip to transfer the burfi onto the plate

9) Cut into squares and decorate with almonds

9) Store in refrigerator

"Appetizers"- Paneer-Spinach Puffpastry Pinwheels

'Puff pastry' is my favorite 'tea time/ breakfast time/ snack time/ anytime....favorite thing to bake!!!!It is an 'Anytimetizer'!!! With all the help available from 'Pepperidgefarm'...baking Puff pastry is a breeze.
And you can use them is so many ways- change fillings, fold them in different shapes-
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-puff-pastry-pinwheels-with.html
or
http://my-kitchens-aroma.blogspot.com/2009/10/everyday-cooking-spinach-cheese-swirls.html
or
http://my-kitchens-aroma.blogspot.com/2009/09/everyday-cooking-veggie-puffspattice.html

 Recently I invited some families over for 'tea' on different weekends.' Puff pastry' was on the menu for each one of them.'M' actually joked that if they meet each other and talk about our meeting over 'tea', they all are going to find out that I made the 'same menu' for them !!!

Paneer-Spinach Pinwheels:
Filling:

1 and 1/2 cup Thawed,drained(well) frozen Spinach
1 cup grated Paneer
1/2tsp Garlic paste
1/2tsp Garam masala
1/2tsp Red pepper flakes
1 tbsp Bread crumbs(to soak any extra moisture in the filling)
salt


Method:
1) Squeeze the Spinach to remove all the water (you can add this water to soups, curries etc)
2) Mix all the ingredients.
3) Thaw the puffpastry sheets as on packet directions.
4) Fold and fill the Pinwheels-
Detail Directions:
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-puff-pastry-pinwheels-with.html

 5) Bake the Puffs at 350F till golden brown and crisp

6) Serve Hot with Maggie 'Hot and Sweet' Sauce. Enjoy!