"Sweet Treats"- Prezel and Chocolate Butterflies

I wanted to try these...'Pretzel-chocolate butterflies' for so long....and last week was the perfect occasion ....it was "E's friends birthday.Best of all...this was where 'E' helped me decorate the butterflies. It was a great kids project. The only messy part was piping the melted chocolate as 'glue' in the butterflies. The kids can decorate with their favorite sprinkles and candies.Along with 'E'...I had fun too:)) He looks so tall in this picture...but he is standing on a chair;)

Recipe:

http://www.pillsbury.com/recipes/pretzel-butterflies/8f37d2ac-ddaa-4448-8ca0-e317db9c3436/

 Kids love eating what they created as a fun project!!!

"Sweet Treats"- Besan Nankatai/ Besan Cookies

 There was a BIG pack of 'besan'/ Gram flour lying around in the pantry...and a friend had reminded about 'Besan Nankatai's" just last week. My 'Teeny Tiny" A'...is on a High calorie diet..and I am always looking for foods..that are high calorie, rich in nutrients and relatively healthy for her. These 'Nankatai's....are sure a winner in this category!!! I had baked All purpose flour nankatai's before...and are still my most favorite..
http://my-kitchens-aroma.blogspot.com/2010/04/sweet-treats-nankatai-indian-sugar.html

It is kind of hard to cater 3 different diets in the family. 'M' and I need low calorie diet.......because guess what......nobody is getting any thinner :(   Little 'E' needs to eat normal diet...as he needs all the fat,nutrients and calories for his growing body. And then there is little tiny 'A'..she has been low on the weigh scale and the doctor asked us to give her a 'High Calorie' diet!! So..here I am ..the Master Personal Chef of 'Thetes'....catering an array of diets at home!

Ingredients:
Recipe Guidance from:
http://www.cinnamonnchillies.com/2011/03/besan-cookieschickpea-flour-cookies.html
1 stick unsalted room temperature butter
1 Cup Besan/ Gram flour
1 Cup powdered sugar
1/2tsp Baking powder
1tsp Vanilla extract
1 pinch salt
Chopped nuts for garnish

Method:
1) Preheat oven to 300 F/ 150C.
2) Lightly butter a cookie sheet
3) Cream together the butter, vanilla and sugar till light and fluffy with a hand mixer.
4) Sieve the Besan, baking powder,salt.Add to the cream butter sugar mixture.
5) Knead into soft dough.Make little 'Pedha' like balls.Press them a little.
6) Place on cookie sheet and press chopped nuts on top.Or make 'Tic tac toe like pattern"

7) Bake at 300 F for 12-15 mins ..until slight brown on bottom.Cool the cookies.

**My First attempt at Besan Nankatai ---Verdict
The cookies looked excellent....they tasted good too....they had the 'hole' in them too....But..they were a little bit 'chewy'...not the texture of the typical nankatai...

" Nutritious and Delicious"- Watermelon and Strawberry Pops

Feeling Hot in Summer??? Want to cool off with a healthy treat???? I promise...you will love this one!!! I had invited 'G' and 'A' yesterday for dinner. I was thinking about dessert.Since 'G' loves 'healthier' foods...I thought about this Sweet...Juicy..Watermenoly....Berrilicious treat!! The sweet watermelon juice with the tart strawberries..is a wonderful combination and you will definitely go for one more without feeling guilty!!!

It is so simple to make...and you can make these with any Juicy fruits...like Peaches puree, Orange juice, Apple Juice, Kiwi Puree and add berries or other fruit pieces to it.....Freeze into Pops...DONE!!!
Kids love anything that is cold and on a stick!!! You won't feel guilty if they eat two of these at once!!

Ingredients:
2 cups watermelon pieces
1/2 cup sliced strawberries(you can add any berries)
1 tsp sugar(skip if the watermelon is sweet enough)
1/2tsp salt

Method:
1) Puree the watermelon in the blender along with salt and sugar.
2) In the Popsicle molds add the sliced strawberries.Try to press them on the sides of the mold...so that they look pretty.
3) Pour the watermelon juice in the mold
4) Insert Ice cream sticks/ mold inserts in the molds.
5) Freeze in the freezer for 4 hrs..ENJOY!1

"Everyday Cooking"- 'Three Pepper' Spicy Shrimp

"M' has been away for this whole week. I am bored... tired ...handling both 'E' and 'A' on my own... and.... can't wait for this week to get over!!
To give myself some 'enthusiasm'...I cooked this for lunch today. 'M' is not a big fan of Shrimps (He thinks they look  like worms!!! LOL!!) So Shrimp is my 'lonely' food...i.e food that I cook ..when he is out on work tour ...
I like my Shrimp spicy....and today I made it with three types of peppers- Green Chili Pepper(green chilies), Green Bell Pepper and Black Pepper...
And that gorgeous...delicate Cilantro...is from my very own vegetable garden!!!

Ingredients:
1 Cup cleaned deveined Shrimp
1/2 large onion sliced thinly
1 large tomato sliced thinly
1/4 cup Green Bell pepper sliced thinly
1-2 Green Chili sliced thinly
8-12 whole Black Peppers
1 Clove Garlic finely chopped
1/2tsp Chicken Curry Masala
1/4tsp Cumin
3tsp oil
Salt
Chopped Cilantro for Garnish

Method:
1) Heat oil in a pan, when hot add the cumin and black pepper.add the sliced onions.Fry till golden brown.
2) Add the Chilies, Green peppers,garlic and tomatoes and salt and fry till nicely cooked and brown.Add the masala powder and fry 1-2 mins.
3) Add the cleaned washed Shrimp to the pan. Cook for 2-3 mins till the Shrimp is tender and cooked through.
4) Garnish with chopped cilantro.Serve HOT with Rotis/ Naan/ Rice.

"Sweet Treats"- Cranberry-Almond-Pistachio Biscottis

Back from a great vacation to 'Put-in-Bay ,South Bass Island' in Ohio. It is a tiny little island on Lake Erie and was a great spot to spend the day with the kids. Little 'E' and 'A' had fun riding in the Golf cart on the petite roads of the island.
Now that we are back, and having being missed by my kitchen for 4 days (just kidding!)...I made these Lovely Crunchy Colorful- Cranberry-Almond-Pistachio Biscottis ( my all time favorite!!!) to warm up the oven!

I have come to love the combination of Red Cranberries and Green Pistachios...and have been using it a lot in desserts lately.I think it looks colorful and festive and makes the food 'pretty looking'!

Ingredients:
3 and 1/2 cups All purpose flour
5 Tbsp unsalted butter at room temperature
3 large eggs
1/4cup oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
1/2 cup Chopped Almonds and Pistachios
1/3rd cup chopped dried Cranberries
1tsp Vanilla essence

Method:
1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 350F and grease a cookie sheet evenly.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them.

5) Bake at 350F for 25 min. Remove from oven and let cool for 10 mins.Turn the oven  down to 325F
6) Slice the baked log horizontally or at an angle with a sharp knife.
7) Place the cut-up Biscottis flat on the cookie sheet and 're bake' at 325 F for 10-12 mins until slight golden.Do not let them brown!! Remove from oven promptly.
8) Let them cool on the cookie sheet it self. Store in airtight container.

 Dunk and enjoy this sweet- crunchy- nutty -colorful Biscottis with your favorite cup of Coffee or tea....

"Sweet Treats"- Peach Panha (Refreshing Peach Drink)

And then there were those 5 peaches left in the box after the Peach Picking-Peach Recipes" week!! They had me wonder..what could I make???? 'M' had promised me..he will bake "Peach Cookies"....but with his crazy work schedule..I knew that wasn't going to happen soon.  I didn't want those gorgeous peaches to go bad....and then tadah!!!!! Memories take me back ....In Pune....in Summer months....what did we drink to cool off....."Green Mango Panha"!!!!
Panha is this Sweet-Tangy  Refreshing Mango drink made with cooking Green mangoes. 
I thought why not..Peach Panha??? And it came out to be Delicioussssss....with gorgeous Peach color ( the saffron was only for garnish....all the beautiful color is from the peaches) and an amazing taste...

Ingredients:
5 Ripe Peaches
1/4 to 1/3 cup Sugar (add according to the sweetness of the peaches)
1/2tsp Cumin powder
1/2tsp Cardamon powder
1tsp Salt
Saffron(optional)
Cold water 2-3 cups

Method:
1) Peel the peaches.Cook them in pressure cooker(2 whistles)
2) Remove the pulp.
3) Mix the pulp,sugar,cumin powder, cardamon powder,salt and the cold water in a blender , till nice and smooth.Add more water if the Panha is too thick.
4) Drink Cold...with extra ice...and cool off in the summer months ...in a Delicious..Peachy way!!!

 

"Pat a Cake"- Peach Cake with Toasted Almonds and Glaze

You Go 'Peach Picking'...you get all excited...all the peaches look so pretty and juicy...you can't stop picking more and more.You know, you won't be able to eat all of those..but you still can't resist picking more ..just a few more. That's what happened and we have lots of peaches at home:))
After the 'Peach-Cranberry Chunda Hot and Sweet pickle"(http://my-kitchens-aroma.blogspot.com/2012/06/blog-post.html)....that I made the other day..here is one more 'Peachy Recipe'..that you will love.

The cake came out PERFECT!!! So Peachy...so  Delicious.....so Moist .....So Spongy....with that Simple Glaze drizzle on top and the Nutty Crunchy Almonds!!

Ingredients:
1 and 1/2 Cup All purpose flour
1 cup + 2 tbsp Sugar
1 cup Finely chopped ripe peaches with the juice
2 Eggs
1/3 Cup oil
1/2tsp  Baking Soda
1/2 tsp Baking powder
1tsp Vanilla
1/2tsp Cinammon powder
1/4 tsp Salt

1/4 cup toasted Almond Chips ( Toast the chips in microwave for 1min)

For the Glaze:
1/2 stick unsalted butter
3/4th cup powdered sugar
1/2tsp Vanilla extract
1.5 tbsp milk
Melt butter and mix powdered sugar, milk, vanilla. Mix till smooth and shiny.Fill in Zip lock bag for drizzling on cooled cake later.




Method:
1) Pre heat the oven to 350F.
2) Coat a Bundt pan/ 8 inch round pan with vegetable shortening.
3) To the chopped peaches add 2tbsp sugar.Keep aside for 20-30 mins for maceration.
 4) Sieve all the dry ingredients twice.Mix all the dry ingredients.

5) Beat the eggs with hand whisk/ hand beater for 4 mins till nice and foamy. Very imp step!!
3) Add oil,vanilla to the eggs.
4) Mix dry ingredients with wet ingredients. Gently fold.
5) Add the macerated peaches.Gently mix
6) Pour into the coated pan.
7) Bake at 350 F for 25-30 mins till light brown and baked through.Check --Inserted toothpick should come out clean.

Glaze:
1) Remove cooled cake in the serving platter.
2) Cut off very small tip of the glaze filled zip lock bag.
3) Drizzle over the cake.
4) Sprinkle toasted almond chips.

Enjoy the delectable peachy peach cake!!!!

"Everyday cooking"- Peach-Cranberry Chunda/ Hot and Sweet Pickle

Peaches....Peaches....Lottsss of them!!! We went Peach picking yesterday...and came home with a box full of peaches!! I froze some...kept some fresh for eating....and turned few into this tongue teaser.....Hot and Sweet 'Peach-Cranberry Chunda'!!!
Chunda......is a Sweet-Tangy-Hot...Mango Pickle. I love love love it!!!
I am a BIG fan of "Hot-Sweet-Sour' kind of taste.... Tamarind-Jaggery Chutney.....Maggie Hot and Sweet Chili Sauce......Hot and Sour soup.....Chunda Pickle....are my favorites!!!
So the gorgeous ..juicy sour peaches ....were paired with sugar..chili powder and other spices....and turned into a mouthwatering Chunda.

Ingredients:
4 Firm Peaches (Not fully Ripe)
1/4 Cup dried Cranberries
1/2 Cup Sugar
2 Tbsp Salt
1tsp Turmeric
1-2 tsp Chili powder
1 tsp Roasted Cumin
1/2tsp Methi Seeds
1/2tsp Mustard seeds
1tsp oil
2 pinch Hing
1tbsp Lemon juice

Method:
1) Peel the peaches. Cut into small pieces. In a mixing bowl,add the salt,1/2 tsp turmeric and mix. Let it sit for 30 mins.The salt will draw out all the moisture from the peaches.
2) dry roast the cumin seeds. When cool, grind into coarse powder.
3) After 30 mins have passed, drain the juice from peaches.Hand in muslin cloth/ strainer till all the juice runs out.
4) Mix the sugar with the peaches.Add lemon juice.
5) In a heavy bottom pan, heat the oil.Add the mustard seeds, hing and methi seeds.Let them splutter.Add the turmeric.Add the sugar-peach mixture and the dried cranberries.
6) Low on medium flame till the sugar is syrupy..(about 10 mins).Test the sugar syrup ....to get 'one string' consistency.(Take out small amount of syrup.Blow on it to cool it. Now place  drop between thumb and forefinger and stretch apart.If it's one string....it's the correct consistency)
Mine went a bit far....so the Chunda is bit darker in color and bit thicker than it should be.
So keep an eye on it and stir constantly!!!!
7) TAKE OFF the heat. Add the chili powder, ground cumin .Mix.
8) Let it cool before keeping it in a sterile bottle.

"Everyday Cooking"- Grilled Pineapple

A side dish as easy as breeze...or a dessert you can make in minutes...how good does that sound??? Grilled pineapple can be served as a side dish to any of your menu or serve it as a simple fruit dessert or use it to top it with Ice cream.....even better huhh???
We had planned a 'Chinese' menu for 'G' 's parents. So the usual Fried Rice,Veggie Stir Fry, soup, Noodles etc were all there. So this turned out to be the extra 'special' side dish..which everyone(even the kids) loved...the Juicy pineapple...with hint of sugar and salt and those gorgeous grill makes....won over everyone!!!

You can either grill it on your outdoor grill or just on the a Stove top grill pan...just like what I did!

Ingredients:
1 Can of Pineapple Slices ( In Juice)
salt
sugar (very little- or you can skip it)
Non stick Cooking Spray

Method:
1) Drain the pineapple juice from the can well.
2) Heat the Grill pan.Spray with Cooking spray
3) Place the pineapple slices on the hot grill pan.
4) Sprinkle salt and sugar
5) When you see grill marks on one side, flip to the other side.Done!!!
6) Serve warm/ Cold....as is for a side dish.....or with ice cream for dessert!

'Sweet Treats"- Sugar Cookie truffles in Ice cream cones

Kids love all that ...is sweet..chocolaty and looks like...ICE CREAM!!!  I had tried .."Cake Pops" before..and had thought that they were too labor intensive. First of all.....you bake a gorgeous cake..then you break it and mash it up....to make pops .And....It's hard to get those pops to stay on lollipop sticks.
My friend 'A' had made 'Oreo Truffles" for her son's birthday. On the similar lines...I tried these Sugar cookie Truffles ( Because I had quite a few Sugar cookies in the pantry!!)
They were very very easy..believe me! Crush..Mix....Roll..Chill...Assemble...DONE!!

Ingredients:
20 Store bought Plain Sugar Cookies (Or bake your own sugar cookies.Do not let them brown!!)
3tbsp Cream cheese
1tbsp Vanilla frosting

10 Small size (Kids cones) ice cream cones

1 cup Chocolate chips
Sprinkles
Cookie Icing
M and M's

Method:
1) Crush the sugar cookies in a blender till coarse powdered.Bring cream cheese to room temperature.
2) Mix the room temperature cream cheese and icing with the powdered cookies. Roll into small balls to fit onto the small size ice cream cones.

3) Refrigerate the  for 30 mins.
 4) Melt the Chocolate chips in a double boiler or microwave. Drizzle on the truffles in desired patterns.
5) Decorate with Sprinkles, M and M's and cookie icing

6) Refrigerate the truffles..till ready to serve.  To serve...simply place the Truffles on top of the cone!

"Appetizers"- Red Bell Pepper and Broccoli Pinwheels

Little kids love colorful finger foods....They love these tiny pinwheels with Veggies....so tasty, so colorful, with their favorite cream cheese and so easy to handle for their Teeny-Tiny fingers!!
These were one of the snacks for 'E'' and 'A's Dinosaur themed birthday party last week.
These pinwheels are so versatile..you can put almost anything in cream cheese and roll these up!
I have had...Spinach-Jalapeno pinwheels, Black beans and Salsa pinwheels, Onion and green chili pinwheels.....and they all tasted delicious!!!
I went ..the colorful route..I used the vibrant Red Bell Pepper and the fresh Green Broccoli!!!Together they looked so pretty in the white cream cheese and the tortillas background...

Ingredients:
8 white/wheat tortillas

Veggie Cream Cheese
1(8oz) package of Philadelphia plain cream cheese
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped broccoli
1tsp ginger-garlic paste
1/2 tsp cumin
1/2 tsp red chili powder
2tsp olive oil
salt

Method:
1) Heat 2tsp olive oil.Add cumin,ginger garlic paste, red pepper,broccoli and salt.Saute till tender and cooked.Let it cool.
2) Bring cream cheese to room temperature.Mix red chili powder and the sauteed veggies.Mix well
3) Spread a spoonful of cream cheese-veggie mixture on the tortilla.Roll tightly into a roll.
4) Roll the Tortillas rolls and chill in refrigerator till ready to serve.
5) Cut each roll horizontally into 6 pieces. Serve at room temperature.



 

"For Little Tummies"- Spinach-Walnut Chutney and Cheese Sandwiches

Do they remind you of anything?? Or any creature to be precise?? I am sure it won't. But these were really made for 'E' and 'A's Dinosaur themed birthday party!!! Like the 'Stegosaurus" type of Dinosaurs have plates on their backs...they sandwiches had 'Almond Chips' on the back to look like Dinosaur plates!!!
The kids and even the parents loved these little " Stegosaurus Bites" !!!

The best part....they are so nutritious...with the Spinach and Walnut Chutney....the cheese...the almond chips..you will love making them again and again!!

Ingredients:
Spinach-Walnut Chutney:

1 and 1/2 cup Chopped Baby Spinach
1/2 cup Walnuts
1/4 cup fresh coconut1/4 cup Chopped fresh cilantro
1-2 green chili(add more for spicier chutney)
1/2tsp cumin
1/2tsp ginger
1/2tsp garlic
salt
sugar
1tsp lemon juice
Some water for grinding (very little)
Mix all ingredients and Make into a smooth paste in a mixer. This chutney remains fresh green colored and freezes well too.


12 Slices of white/ multi grain bread
6 slices of good Cheese ( I used Velveeta cheese slices)
1/2 cup Almond chips
Some butter

Method:
1) Apply butter to a slice
2) Place 1 tsp chutney on it and spread evenly
3) Place one cheese slice and cover with 1 bread slice
4) Cut diagonally into 4 triangles
5) Place into serving platter and decorate with almond chips, by inserting in between the sandwich.

"Sweet Treats"- Chocolate Dipped Strawberries

How pretty are they??? When you want to make something amazing.....that you can take to a party...or make for your own party...this one is the Winner!! Juicy Red Strawberries dipped in luscious chocolate.....they just win anyone over!!! Yes....it's pretty romantic too!! A good idea for a date night dessert too:)) Ohh....long gone are those days of date nights. 'M' and I hardly manage to eat our meals together...with 'E' and 'A' demanding our constant attention.Oh well....it's a prize of being a parent !

Ingredients:
10-14 Fresh juicy red Strawberries(large size)
1 cup semi sweet chocolate chips
1/4 cup white chocolate/ thin cookie icing for drizzle

Method:
1) Wash the strawberries and place on paper towel to dry. Dap them dry completely. Keep the strawberry leaves on.
2) Place small pot with water on the stove.(To make double boiler to melt the chocolate)
3) Melt the chocolate chips in a bowl  in microwave for 40 seconds. Stir.
4) Place the  bowl with chocolate chips on the pot of warm water. This will heat the chocolate mildly and keep it liquid for longer. Stir the chocolate till smooth. Do the same with white chocolate chips.
5) Dip the strawberry half way in the melted chocolate.Twist to remove excess chocolate.
6) Place the chocolate dipped strawberries on a cookie sheet lined with wax paper
7) Drizzle the melted white chocolate/ Cookie icing with a fork on the chocolate coated strawberries.
8) Place in the refrigerator for 30 mins for the chocolate to set.

 Bite into the strawberries....the chocolate cracks and melts in your mouth along with the Juicy Red Strawberries....DDDD licious!!!!

"Sweet Treats"- Butternut Squash Sheera

I love making 'traditional' foods with a new twist. I think, 'Changes' in the daily routine are welcomed by all. Similarly a traditional favorite with a new twist is surely loved by the crowd. Apart from that, if you can improve the nutrition value in dish ....by all means----- Do it!!! I used to take 'E' to a playgroup when he was little. It was pretty much a international playgroup with moms and kids from many countries. A Turkish friend had baked a cake as snack for the kids. You know what was in there?????? It was a Plain vanilla sponge cake with finely chopped Spinach!!!!! And believe me.....it was WOW!!!!
So, last week I made this Sheera for the 'Mantra Mugdha Assemblage" at our house. The 'pumpkiny' taste was not that apparent....and they didn't guess the Butternut Squash in it.But everyone said....it tasted different but Delicious!!! Also, the orange hue that the butternut squash imparted to the Sheera...... was gorgeous!

Ingredients:
1 Cup grated Butternut Squash
1 Cup Sooji/Rava
1/2 cup + 1 tsp butter/Ghee p
3/4 cup Sugar
1tsp Cardamom powder
1/2tsp nutmeg powder
1 Cup Milk
1 cup Water
Raisins for the garnish

Method:
1) In 1tsp Ghee, saute the grated butternut squash till tender and cooked. Keep aside
2) Warm the milk and water together
3) Roast the sooji in 1/2 cup butter/ milk till very light golden color.
4) Add the warm milk, water and sauteed butternut squash. Keep lid and cook till the Sooji cooks.
5) Add the sugar, cardamom powder, nutmeg powder and mix. Again keep lid and let it steam for 2-4 mins.
6) Form into molds and garnish with raisins and nuts if you like!