"Fusion Cuisine"- Tandoori Chicken and Naan/Roti Quesadillas

I was watching Guy Fieri's show"Diners, Drives Ins and Dives"  on Food Network the other day. They featured a restaurant named "Red Lion" that made 'Fusion Cuisine". Interestingly they made a Indian -Tex Mex fusion of Tandoori Chicken and Naan Quesadillas!!! Oh Boy...since I saw those...all I wanted to do was.....Bite into those Spicy Quesadillas!!!!

Since I so badly wanted to try those out, for my birthday 'M' suggested that we make those for dinner. We changed the recipe here and there to suit our tastes and the outcome was ...TERRIFIIIIICCCC!!!!
We tried the same Tandoori Chicken in Naan and in Tandoori Rotis.....and we polled that the Tandoori Chicken-Tandoori Roti Quesadillas were a notch above! (Sorry I don't have any pictures for that combo:(
Vegetarian Option:
We also tried the same with 'Tandoori Paneer- Naan ' Quesadillas.....and they turned out just as good.  Just substitute Chicken with Paneer in the recipe

Ingredients:
1) For Tandoor Chicken -
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp Tandoori Chicken masala
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

2) Topping:
1 Onion thinly sliced
1 Green Pepper/Capsicum thinly sliced
1/2tsp black ground pepper
salt
2tsp olive oil
Shallow fry the onion and green pepper in oil till just cooked.Add salt and pepper and keep aside

3) Naan/ Tandoori Rotis (I used the frozen ones)
4) Shredded cheese ( I used the Mexican style blend of -Monterey jack,Cheddar, Queso Quesadilla and Asadero cheese)
5) Olive oil

Method:
1) Thaw the frozen naan/ rotis in the refrigerator
2) Pre heat the oven to 375 F/ ~190C
3) Oil a baking sheet and place the marinated Chicken on the sheet.The pieces should not touch each other.Spread them out. Bake at 375 F for about 20-25 mins(For Paneer bake for 10-12 mins or so).Broil for 2 mins to slightly brown the chicken.Let it cool. Shred with hand into pieces to place in the Quesadillas.
4) Take a Naan/ Roti, place some onion-green pepper on the naan/roti, some shredded chicken and some Cheese. Toast on a skillet with some olive oil. Toast till  golden brown and the cheese has melted
5) Cut into squares/ Wedges and Serve Sizzling HOT!!

"Appetizers"- Fried Green Tomatoes

It was few years back, in Ithaca New York, we went to a 'Tomato Festival'. As the name says...it was all about TOMATOES!! There were many different tomato products being sold and in one stall..were the Fried Green Tomatoes.Being a Food Network fan..I had already seen them on TV. I couldn't resist and I tried my first fried green tomato...at the Tomato festival...how cool is that! It had a crispy coating ....covering the ....tangy green tomato slice which was HOT straight from the fryer.

For my birthday couple days ago..I remembered that I wanted to try out this recipe on my own. The coating was the usual flour-egg- bread crumb coating. I wish I had tried the 'besan' coating like the Indian pakodas to try  a variation.Oh well...there is always a next time!!

Ingredients:
1 Large Green firm Tomato sliced into sturdy slices
1/2tsp salt
1/2tsp black pepper
Rub the tomato slices with salt and pepper and keep aside for 10 mins. Let the water drain.

Coating:
Put the following in 3 separate bowls
3/4 cup all purpose flour+1/2tsp salt+1/2tsp red chili powder+1/4tsp black pepper
1 Egg beaten+1tbsp milk+1/2tsp salt+1/2tsp red chili powder+1/4tsp black pepper
3/4 cup bread crumbs+1/2tsp salt+1/2tsp red chili powder+ 1/4tsp black pepper
 Oil for frying

Method:
 1) Heat oil in a pan
2)Place the tomato slices rubbed with salt in the first bowl with flour.Let in coat the slice
3) Dip the slice in egg mixture
4) Then dip in bread crumb mixture.
5) Fry the slice till golden brown in hot oil
5) Serve HOT as is or along with what else....MY favorite....Maggie Hot and Sweet sauce!!

"Nutritious and Delicious"- Eggless Spinach Cake and Zucchini Squares/ Veggie Cake topped with simple glaze,toasted Almonds and dried Cranberries

Spinach Cake/ Squares

Zucchini Cake/ Bars

A 'mom' is a person who can create just about 'anything' to make her child healthy and happy...... Do you agree??? So, this is my 'Good- mom recipe'...a delicious cake with a nutrition boost! An eggless cake with veggies! Now the 'eggs' would actually boost up the nutrition in this one...but I had baked these not only for 'E' and 'A' but a bunch of vegetarian friends....so it had to be eggless!
So, few years ago, in Ithaca NY, where we lived before we moved here.....we had weekly playdates for kids.We had a very multicultural group...kids from China, Europe, Mexico, India, Japan,Turkey etc all played together and the moms shared stories! On a 'what you feed your kids' potluck....my Turkish friend baked a Pound Cake with Spinach......I was so impressed with the idea...and the kids had loved it!!!  Since then, the idea dwelled in my mind..and finally made it this week! I baked the same recipe with Spinach and Zucchini and topped them with toasted almonds and dried cranberries.
Kids don't mind eating veggies in this form at all!
 Love those tiny green specks in the cake due to the Spinach/ Zucchini.

Ingredients:
Use standard measuring cups and spoons for the recipe
1 and 1/2 cup All Purpose flour
1/2 cup finely grated Zucchini (along with the peel) or finely chopped fresh Spinach (Squeeze water from the veggies and save in measuring cup to use in the cake*)
3/4th cup sugar (This is mild sweet cake.Increase sugar to upto 1 cup...if you want a sweeter cake)
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp white distilled vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
1 cup Cold water (*Take Veggie juice squeezed from zucchini or spinach...plus add cold water to make a total of 1 cup water)
1/2tsp Cinnamon powder
1/4tsp Nutmeg powder

 For the glaze:
1/2stick unsalted butter
 3/4 to 1cup powdered sugar
1/2tsp Vanilla
2tsp milk
1/2 cup chopped toasted almonds
1/4 cup dried cranberries

Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar,vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the grated Zucchini OR chopped spinach
6) Mix again.
7) Grease a 9 by 13 inch pan with shortening and dust with flour. Use larger pan/ Cookie sheet for thinner bars/squares
8) Pour in the batter and spread evenly with spatula.
 9) Bake at 350 F for 20-25 mins until golden brown.
10) Let the cake cool completely before glazing.

Glazing:
1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake. Spread with spatula.
3) Top with toasted almonds and cranberries. Cut the cake into squares or desired shape.

"Nutritious and Delicious" - 'Ragidlis' =Ragi Idlis/ Nachani Idlis and Ragi Dosa with Coconut-Spinach Chutney and Sambar

Sometimes,there are some simple things to do....and somehow you have never made them before!! I have made 'Idli's zillions of times and I always have tons of 'Nachani'/ Ragi on hand for little 'A'...but never did I make 'Ragidlis' before!! The other day,'S'  and I were talking about healthy 'grains' and she mentioned to me that she had tried these once before. I just couldn't wait to try these myself!!
These are excellent health food for kids, adults and diabetic patients.
'Ragidlis' were obviously brown/reddish colored and tasted great! The same batter made excellent dosas. 'M' loved the dosa better....it came out crisp just like paper dosa! Sorry the picture isn't that great...but believe me..there was 'crunch' in every single bite!!!

Ingredients:
Ragidlis/ Ragi Dosa
1 Cup urad dal
2 cups Ragi flour/ Nachani flour
salt
1tsp oil
Cooking spray to spray idli molds.

Coconut-Spinach Chutney

 3/4 cup shredded fresh coconut/ frozen coconut
1 cup chopped fresh tender spinach leaves
1 clove garlic
1-2 green chilies
salt
sugar
few drops of lemon juice
Grind all the above ingredients till smooth.
Tempering: Heat 1tsp oil, add 1/2tsp mustard,1/2tsp cumin, pinch of asafoetida.Pour on the chutney.

Sambar:
1 cup well cooked Toor dal  (cook in pressure cooker)
1/2 cup well cooked masoor dal
1 cup cut up veggies- drumsticks, onions, eggplants, zucchini, carrots,cauliflower etc
1 tomato sliced/chopped
2tsp Sambar masala
1tsp red chili powder
1tsp turmeric powder
7-8 curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp tamarind concentrate
1tsp jaggery
1-2 red dried chilies
1tbsp oil
salt
1) Heat  oil, add mustard seeds, cumin,red chilies, curry leaves.Add the vegetables and stir for 2-3 mins. Add the sambar masala, turmeric,red chili powder etc. Add the cooked dal and water.
Let it simmer till the vegetables cook. Add tamarind, jaggery, salt etc and boil for another 5-6 mins.

Method:
1) Soak Urad in water for 5-6 hours.
2) Soak Ragi flour in water for 1 hour.
3) Grind the dal into smooth paste. Blend the ragi flour paste in blender couple times.
4) Mix ground up dal+ ragi and let it ferment overnight in warm place.The batter will rise 2-3times.
5) Add salt and 1tsp oil to the batter. Make batter in the Idli molds and steam for 20 mins.

 6) For Dosa: Heat a  non stick pan. Lightly coat with oil. Place a large spoonful batter and make a circle by spreading quickly. Let it cook on medium -low flame. Remove when crisp and done.
7) Serve the Idli/ Dosa hot along with steaming hot sambar and fresh coconut-spinach chutney!!

"Everyday Cooking"- Spinach-Red Onion-Feta Cheese Pizza

There is nothing satisfying like Hot 'Out of the oven pizza'....with the Cheese bubbling all over it...with your favorite toppings and done just the way you love it!! The delivery/ take out won't give you this satisfaction. Moreover...it's fun to play with the toppings on the pizza.....try various combinations..some typical some not so typical. I feel even the 'layering' matters.If you put one topping on the other...or vice versa..the taste changes! Yes...try it yourself!

Ingredients:
1 ready to bake Pizza crust (or make your own!)
1/2 cup Pizza sauce/ Crushed tomatoes with added some Italian herbs
1 cup fresh Spinach leaves
1/2 Red onion sliced in rings
1/2 tsp minced garlic
1/2 cup Shredded Mozzarella cheese
1/4 cup Feta Cheese
1/2tsp Pizza seasoning/ Oregano+Basil etc
1/4 tsp Red pepper flakes( add more for spicy pizza)
1/4 tsp Black ground pepper
1tsp olive oil

Method:
1) Pre heat oven as per the Pizza crust instructions.
2) Brush the crust with olive oil
3) Spread the pizza sauce .Sprinkle the minced garlic
4) Spread half of the spinach leaves. Add half of the mozzarella. Add the rest spinach leaves and then the mozzarella.
5) Place the sliced onion rings.Add the feta cheese, pizza seasoning,black ground pepper, red pepper flakes.

6) Bake 7-8 mins and then broil for 1-2 mins until the cheese is bubbly and starts to brown.
7) Serve HOT OUT OF THE OVEN!

" Everyday Cooking"- Ragada Patties

'Ragada Patties' is not new to my Indian friends. It is a very famous street food and a very popular 'one dish meal' for a 'tasty' evening!!!
It satisfies your senses at all levels...you eat it steaming hot, it is spicy-tangy-sweet due to the chutneys, the onions add a crunch and the whole meal is filling and satisfying.
Whenever I am making 'White peas' curry to have with Chapati/rice , I also make some extra...so that we have this delicious meal the day after with this 'ragada'  and all I have to make is the potato patties!

Ingredients:
Ragada:
2 cups White chana/peas soaked in water overnight
1/2tsp mustard
1/2tsp cumin
5-6 Curry leaves
1/2tsp Turmeric powder
1tsp red chili powder
1/4 tsp Tamarind/  1-2 Amsul
1/2tsp Jaggery
1tsp Maharashtrian goda masala
salt
oil

Patties:
2-3 boiled potatoes
2tbsp boiled white peas/chana
1/2tsp grated garlic
1/2tsp Cumin seeds
1/2tsp red chili powder
salt
oil

Chutney:
Tamarind-Jaggery Chutney
1/2tsp Tamarind concentrate
2-4 tbsp grated jaggery
1/2tsp red chili powder
1/2tsp cumin-coriander powder
salt
1/2 cup water
This chutney should be sweet-tangy and spicy
Mix together till everything is well blended.

Green chutney:
1/4 cup cilantro chopped
1/4 cup fresh mint
1 green chili
few drops lemon juice
salt
some water
Grind everything together till smooth paste

Chopped onion and Cilantro for garnish
Optional: Fine Sev for garnish

Method:
1) Boil the soaked white peas in pressure cooker till well cooked. I usually keep for 3-4 whistles.
2) Patties:Boil potatoes in the same cooker as white peas. Peel the potatoes, mash them. Mash 2 tbsp of the boiled white chana and add to the potatoes. Add the rest of the ingredients for the patties and form into flat rounds. Shallow fry in oil till golden on both sides.
3) Ragada: Heat 1 tsp oil, add the mustard, cumin ,curry leaves, turmeric powder. Add the boiled chana.Add some water, chili powder and the rest of the ingredients for ragada. Boil for 4-5 mins on low flame.
4) To serve: Place some hot ragada in a plate.Place the hot potatoes-peas patties on top. Add the chutneys, chopped onion, cilantro and sev.

                                    Enjoy a satisfying and tongue teaser meal!

"Everday Cooking"- Rotini with Basil-Walnut Pesto

In this years Sizzling hot and dry summer, the only plant that has really stood well in my garden is the ...BASIL!! And doing fairly OK is the Zucchini.No matter they make into my cooking often!!
Basil has a strong flavor and smell and so I cannot incorporate it in most Indian dishes.It doesn't go that well. It makes it into the Pizza's, Pastas, Pestos or Thai curries that I make etc.
Zucchini has a different story.It is a versatile Veggie...it will go in Curries, in Pakodas, in upma, in burger patties, in vegetable tikkis, in breads, cupcakes, pancakes...you name it..and we can add zucchini to that dish!!!
So here comes the recipe-Rotini Pasta with Basil-Walnut Pesto

Ingredients:
Basil- Walnut Pesto
1 cup fresh basil leaves
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1/ cup Olive oil
1 clove garlic
1/2tsp Black ground Pepper
salt
 Few drops of lemon juice

Pasta-
3 cups Rotini pasta ( I used the tricolor garden Rotini)
1 cup Sliced zucchini
1/2 cup sliced mushrooms
1/2 cup broccoli florets
1tsp minced garlic
1/3 cup grated Parmesan cheese
2tbsp Extra virgin olive oil
1/2 tsp red chili flakes/ Powder
salt

Method:
1) Boil pasta as per package directions in Salt water. Drain well.
2)Grind together all the ingredients for the Basil-Walnut pesto into smooth paste.
3) In 1 tbsp olive oil, saute the veggies and the garlic.
4) Toss in the boiled pasta and the basil-walnut pesto
5) Drizzle the olive oil, red chili powder salt (if necessary)
6) Just before serving ,sprinkle with the grated Parmesan cheese.

  Enjoy the Rotini Pasta with Basil-Walnut Pesto with your favorite bowl of hot soup!

 

"Sweet Treats"- Mango-Pineapple-Cream cheese Gelatin molds

From the last weeks ''Mango Sago pudding"...I had Mango pulp and condensed milk leftover. To use that up and to make some snack/ dessert....these pretty  Gelatin molds came into being!!
'E' loved snaking on these after coming from school,, and we made Gelatin hearts and flowers with the cookie cutters!
I had loved this dessert- 'Mango Cheese Cake' that 'S' had made.
http://my-kitchens-aroma.blogspot.com/2011/07/aroma-from-guest-kitchen-guest-soniya.html

On similar lines with few modifications, I made a tropical "Mango-Pineapple Cream Cheese gelatin mold"

Ingredients:
1 Cup Mango Pulp(I used Kesar Mango pulp)
4 oz Cream cheese
1/2 can of Sweetened Condensed milk
1 pkg Jello Island Tropical Pineapple gelatin
Mango slices for the garnish
Cookie cutters for cutting shapes

Method:
1) Bring cream cheese to room temperature. Microwave for 4 secs just to make it soft.
2)Heat 1 cup water. Dissolve the Pineapple gelatin in the water by stirring.
3) Mix the mango pulp,condensed milk in the gelatin mix.Stir the cream cheese. Use hand /hand mixer to blend it well and make it smooth.
4) Pour into a flat  glass tray/dish.Spray the dish with cooking spray before pouring the gelatin.

5) Let it set in the refrigerator for few hours.
5) Serve cold by cutting 'pie' shapes or by cutting various shapes with a cookie cutter.Garnish with sliced mango.

"Sweet Treats"- Quick and Easy Mango Pedhas

My little 'A' turned TWO!!!! Like all mothers say...I am going to say...YES the time flies suppperrr fast!!! Still remember the day ....minute by minute....all that nervousness, that anxiety, that joy...those tears...those hugs...those teeny tiny toes...each and every thing is still fresh in my mind...and I hope it never fades!!!

So my little 'A' is still Teeny Tiny and not a big eater. She eats small portions and feeding her is a challenge. But just before her birthday we had been to a friends place.When my friend offered these Pedhas made my her mom in law...'A' readily took it and finished it!!! It was great joy for the mom in me!!
The very next day...it was her birthday and I made these for her...
They are super quick...3-5 minute Pedhas.....good protein due to the milk powder and amazingly tasty!!!

Ingredients:  Makes 20 or more small Pedhas
Note: Since the brand of milk powder, microwave oven, the glassware you use differs--- the cooking time and the amount of milk powder might have to be increased!!
1/2 stick Unsalted butter (at room temperature)
1 and 1/2 cups Milk powder ( I used non fat dry milk) --You might need more*
1/2 can of 14 oz Sweetened condensed milk
3tbsp of Mango pulp/ Puree
1/4tsp nutmeg powder
1/4tsp cardamom powder
Some granulated sugar to roll the Pedhas

Method:
1) Mix together milk powder, butter,condensed milk,nutmeg,cardamom,mango etc in microwave safe big bowl
2) Microwave for 3-4 minutes total. After every minute stir the mixture. *If the mixture doesn't thicken in 4 mintues, add a little more milk powder and microwave another minute.Keep doing this till it is thick.
The mixture will fluff up in the microwave as it is cooking. It will thicken as it is cooked. Remember to stir every minute!
3) After it thicken enough to roll in to Pedhas, let it cool. Make into small Pedhas.
4) Roll into granulated sugar lightly. Store in the refrigerator.

" Around the World in 30 Weekends"- Weekend 7- China:: Chinese Mango Sago Pudding

I missed my 'Culinary' travel around the world for so long!! Finally, got to write this post about the new dessert I tried at home. It was my friend "M's surprise birthday party and the menu decided was "Chinese".
Since, the noodles, fried rice, stir fries are not new anymore and we make them so often....and  since I was to make a dessert....I decided to try out this Chinese Mango Sago Pudding. Traditionally, this pudding is made with both Mango and Pomelo (a citrus fruit). Since I didn't have any Pomelo...I just did the Mango version.

Now, 'Sago Kheer"/ Sabudanyachi kheer is a typical food for religious fasts in Maharashtra,India. I am not a big fan of that kheer, but I decided to try this one out anyways.
I wouldn't say, I will make this one again and again....but it was worth trying once. But, all you Sago and Mango lovers...worth a shot! And it can serve as a variation to the usual Sago kheer too!

Ingredients:
2 Cups soaked sago (soak sago overnight in water.Add as much water as to cover the sago plus a little more)
1/2 cup Sweet condensed milk
1 cup mango pulp(I used the Kesar mango pulp)
1/2 cup Whole milk
1 Cup cubed Mango pieces
1/2tsp cardamom powder(optional)
Sugar if needed

Method:
1) In a pan, heat 2 and 1/2 cups water.Bring to a boil.
2) Add the soaked sago to the water and cook while stirring. Cook till the sago turns translucent. Add more water if too thick.
3) Take off the heat and let it cool. Add the mango pulp, condensed milk, milk, mango pieces etc. Add more milk to adjust to desired consistency. Add sugar if not sweet enough.
4) Chill in refrigerator.Garnish with sliced Mangoes before serving.

"Nutritious and Delicious"- High Fiber Cereal bars with Oats, Wheat bran and Almonds

Instead of the 'Wheat germ' that I buy for the cereal bars, I accidentally picked a pack of 'Wheat Bran" the other day at the grocery store. And the next day... we had "High Fiber" homemade cereal bars!!
Wheat bran is one of those "super good for you foods". Here are few nutrition facts about wheat bran:
http://www.ehow.com/facts_5497557_wheat-bran-nutrition.html
In short...a cup of wheat bran gives almost the daily needed fiber!!! In addition to that it has many more benefits...high in protein, low saturated fat etc etc
Along with wheat bran there are whole grain oats ,almonds, flax seed meal...all the 'Good for you' stuff that go in the bar! You have to try these!!

Ingredients:

1 and 1/2 cup Whole grain Quick Oats

1 cup Unprocessed wheat bran

1/4 cup Flax Seed meal

1/4 cup Almonds

1/8 cup White chocolate chips

3/4 to 1 cup Light Brown sugar (add more for sweeter bars)

1 tbsp Honey

1 Egg

1tsp Vanilla

1/4tsp Cinnamon

1tbsp Canola Oil

1 tbsp All purpose flour

1/4tsp salt 

 

Method:

1) Preheat oven to 350F. Spread the oats and almonds on a cookie sheet and warm in the oven for 8-10 mins...until slightly toasted. Don't let the almonds or oats burn.Take out sooner if needed!!!  OR Toast the oats in microwave oven for 3 mins and the almonds for 50-60 sec.

Now Reduce temperature to 325F. Coat a 8*11 inch pan or 9* 9 inch pan with aluminum foil.Spray with nonstick cooking spray.
2) Beat the egg.Mix oil, sugar and all of the above ingredients, stir well.

3) Press the mixture in the coated pan.

4) Bake at 325F for 15- 20 mins ....till slightly golden brown. Do not let them burn.Take out sooner if needed!
5)Let them cool  a bit and then cut onto bars with a oiled sharp knife

6) Store in airtight container.Makes 12 bars.

 Delicious, High fiber healthy bars for your breakfast/ snack from your own oven!!!

"Everyday Cooking"- Pasta Salad with Italian dressing

I love 'colorful' food. It instantly pleases your eyes...and makes your mouth water.As they rightly say...'First, You feast with your eyes'. And more the color on your plate...more Nutritious it is going to be!! Remember your grandma telling....you should have 1 green+1 yellow vegetable + Protein+ Carbohydrate+ salad on your plate! This salad is almost like eating it all in one plate!

This pasta salad here has variety of colors from the vegetables and the various textures make it more interesting...the juicy tomatoes, the soft cubed cheese, the crunchy sweet red onion, fresh green broccoli all contribute to the yumminess of the salad!

Ingredients:
(I used 2 pastas here...you can use one which you like)
2 cups 'al dente' Cooked Penne Pasta
1 Cup 'al dente' cooked Farfalle pasta
3/4 to 1 cup 'Zesty Italian Dressing
1/3 cup Grated Parmesan
1/2 cup Broccoli florets
1/2 cup sliced Red onion
1/2 cup Cubed Cheese (I used Pepper Jack Cheese)
8-10 Cherry tomatoes cut into two pieces
10-12 Fresh Basil leaves
1/2tsp Black ground pepper
1/4 tsp red pepper flakes
1/4tsp dried oregano
5tsp olive oil
salt


Method:
1) Cook the pasta as per packet directions in salted water. Drain well and let it cool. Drizzle 2 tsp olive oil and some black pepper.Keep aside
2) Saute broccoli in 1tsp olive oil till slightly cooked but still crunchy.
3) Mix the Pasta,broccoli, Italian dressing, onion, cheeses and everything from the ingredient list
4) Make ahead of time.Let it marinate at least for 2-4 hours before serving.Marinate in the refrigerator.
Before serving, microwave for 20-30 seconds, just to bring it to Room temperature
This salad is served at room temperature or cold.

"Nutritious and Delicious"- Oatmeal-Almond-Wheat Bran-Chocolate chip Cookies

 Would you like a cookie for Breakfast?? Not a question you would expect..right??? But a Cookie THIS Good and Wholesome...you won't feel guilty about having it for breakfast with a glass full of milk! If you don't mind the butter :)

For my little "E" , the milk won't go 'in', till he has some cookies with it. He is a BIG fan of Pepperidge farm 'Milano' cookies by the way!!
In order to make this meal of his..a bit more wholesome and nutritious...I am always looking for some good cookie recipes.

I found a Oatmeal Cookie Recipe on the box of Oatmeal that I buy. I made some modifications and here we have a "Oatmeal-Almond-Wheat Bran-Chocolate Chip" Cookie!!!

Ingredients- (makes about 18-20  large cookies)
1 stick unsalted butter
1 and 1/2 cup Quick cooking Oats
1/2 cup Wheat Bran
1/3 cup Finely Chopped Almonds/Almond meal
1/4 Cup Flax seed meal
1/3 cup all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 Egg
1tsp Vanilla
1/2tsp Salt
1/2tsp Baking soda
1/2 cup White Chocolate Chips/ Semi Sweet Chocolate Chips

Method:
1) Preheat Oven to 375F. Grease Cookie Sheets.
2)  Cream Butter and sugar until smooth.Beat eggs and vanilla in.
3) Combine and blend flour,wheat bran,flax seed meal, chopped almonds,baking soda, salt into the creamed mixture.Stir in the oats.Divide the batter into two. Add white chocolate chips to half and the brown chocolate chips to the other half.Mix till combined.
4) Drop on the cookie sheet by rounded spoon/scoop. Or round them with hand.
5) Bake for 10-12 mins. Check the cookies after 8 mins and make sure they don't burn! Adjust time accordingly!

Take a bite of the Oatmealy-Almondy-Chocolaty Goodness!!

" The Sizzle from a Guest Kitchen"- (Guest- Ananya Joshi) Eggplant Pesto Burger)

Guest- Ananya Joshi
Recipe= Eggplant Pesto Burger

Ananya and I were neighbors since we moved to Columbus. Like they say "Like minds think alike"...many a times....we end up cooking similar meals. Co-incidently..we have cooked Sandwiches (of the same type....that too ...three colored!!!!), Misal Pav, Idlies etc on similar days!!! The other day..I made a  'Bean burger' for dinner and the very next day....Ananya sends me this picture and recipe of a Eggplant Pesto burger!!

Eggplant pesto burger!!! How good does that sound! I have never had a Eggplant burger before. I love Eggplant Curries, Bharit, Eggplant Parmesan...but hardly make it at home (Well, because....M is not a Eggplant lover). He hates the eggplant mushy texture when cooked in curries. I guess...He wouldn't mind a Eggplant burger....that too, so flavorful with the fresh Basil Walnut Pesto and the Maggie-Mayo(see the recipe below! )

I can't wait to try it myself!!!

Recipe-
Pesto:
1 cup fresh basil leaves, packed
1/3 cup shredded Parmesan cheese
1/3 cup olive oil
1/3 cup walnuts
2 medium sized garlic cloves, minced
1 green chili, minced
Combine the basil with the walnuts, pulse a few times in a food processor. Add chopped garlic, green chili, cheese and pulse it few more times while slowing adding olive oil. Add salt if needed.

Eggplant Patties:
1 whole eggplant, 1 inch diced
1 Tbs parsley (dried)
1 Tbs Oregano (dried)
1/2 cup shredded Parmesan cheese
1/2 cup bread crumbs
1 tsp minced garlic
Handful of chopped coriander
Salt, red chili powder, cumin powder as per taste
Oil to shallow fry the patties
Saute eggplant on low heat till grey and very soft.Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator. Form Patties and cover them with corn meal/rava/bread crumbs. Shallow fry each side of patty for about 5 mins on medium heat.
Toast burger buns and assemble with cut onion, pattie, maggie-mayo (Maggie hot and sweet sauce and mayo mixed together) on one side and pesto on other side.