Quick and Easy Homemade Strawberry icecream

It's strawberry season here....and the markets all full of these lovely red berries!! What's the next better thing than eating them fresh.....turn them into a creamy luscious pretty pink Strawberry ice cream!! Agree??
I love this Quick and easy recipe of using whipped cream and condensed milk to make ice cream.The ice cream comes out creamy, perfect texture every single time.
It took 4 mins to 'make' the ice cream mixture and then 5 hrs to set it in the freezer! There was no mixing every 1/2 hour, no tedious work involved, no ice crystals.....and the results were still luscious and heavenly!!
Using the same recipe...this is my favorite Mango ice cream..and I promise it will be yours too:)
Quick and Easy Mango Saffron ice cream

http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-quick-easy-delicious.html

Ingredients:

This is all you need!
1) 12-14 fresh strawberries
2) Half of the 8 oz tub of Kraft Cool Whip
3) Half of the 14 oz can of Sweetened condensed milk
4) 2 tbsp milk
5) 2tbsp Strawberry syrup

Method:

1)  Thaw the cool whip in refrigerator for 1/2 hr till softens.

2)Wash and Cut off the strawberry leaves and stems.Put them in the blender along with 2tbsp milk.Puree them.

2) Mix the 1/2 container of cool whip, 1/2 container of sweetened condensed milk, strawberry puree and syrup.Mix gently till lumps are gone.

3)  Pour into a freezer safe container/ individual serving glasses( I like the 'bath' cups...they are perfect for single serving of ice cream)

4) Freeze for 5-6 hrs.Done!!!

Pearl Barley and Spinach Patties

"Barley"...yet another grain..I hadn't cooked with before. Yesterday, I cooked it with an intention to make Barley soup..but these patties came impromptu to my mind...and made a delicious evening snack!
Pearl barley:

Barley is yet another "Nutritional powerhouse"(http://www.barleyfoods.org/nutrition.html) It has the slow digesting carbohydrates called "beta glucans" in the grain.I also read that, the beta glucans and the fiber is distributed throughout the grain and hence...even if it is "pearled" barley( bran and outer layers removed)...it is still better than many other refined grains.(http://www.oprah.com/health/Why-Barley-Makes-the-Best-Breakfast)
 Cooked Pearl barley:

Ingredients:
1/2 cup pearl barley (pressure cook in 1 cup water plus little salt)
1/2 cup finely chopped spinach
1/4 cup finely chopped onion
1/2 boiled potato(mashed)
3/4 cup whole wheat bread crumbs( E doesn't like his sandwich with crust.I cut them off,freeze them..pulse them to make these whole wheat bread crumbs.)
1/2 tsp finely chopped garlic
1/2tsp red pepper flakes
1/4tsp cumin
salt
olive/ canola oil for shallow frying

Method:
1) Cook the pearl barley in pressure cooker -3 whistles.Let it cool completely.
2) Mix the cooked barley,chopped spinach,onion,mashed potato,garlic,red pepper flakes,cumin,salt,1/4 cup of bread crumbs and mix well.
3) Heat a non stick pan with oil for shallow frying.
4) Make patties with the above mixture.Roll them in the bread crumbs and fry on medium- low heat till they are golden brown and crisp on the outside.
5) Serve hot along with your favorite sauce/ maggie hot and sweet sauce( I love it!!)/ green mint chutney.

Eggless "Saffron-Mango" Cake (Kesar-Mango Cake)

Looks more like a 'Rangoli' (a traditional Indian design made with rangoli powder/salt/rice flour), than a 'cake' isn't it!!! Last week, was all a 'birthday' celebration week. 3 of my friends had their birthdays.This cake...was baked specially for a friend...who doesn't eat eggs and hence is egg less.The Mango and saffron gives the cake a rich flavor,a beautiful aroma and lovely golden yellow color!!

For my last birthday, a friend had gifted these lovely cake stencils.Didn't have a chance to use them so far.It was so easy to make the cake look stunning with these stencils!

The only down side is.....the powdered sugar melts in few hours especially if it is hot and humid outside...and therefore the design can be done only few hours before serving the cake!The Cocoa powder might work well..but still have to try that one.

Ingredients: Makes 8inch round cake
1 and 1/2 cup All Purpose flour
3/4th cup sugar
1/2 cup Mango Puree (I used Swad Kesar Mango pulp)
1/2 cup Cold water
1/3rd cup Canola oil
1/2tsp salt
1tsp baking soda

1/4 tsp saffron strands
1tbsp vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)

1/2 cup powdered sugar for dusting


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.
 4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the saffron and Mango puree
6) Mix again.
7) Grease the pan 8 inch round pan with shortening and dust with flour.
8) Pour in the batter till 3/4th full.
9) Bake at 350 F for 20-25 mins until golden brown.
Let it cool completely before dusting with powdered sugar

10) Just before serving: Place the stencil over the cooled cake. In a small sieve place the powdered sugar.Sprinkle over the stencil till all the cake is covered.Lift the stencil gently.

Quinoa with peanuts and potatoes (Like Sabudana Khichadi)

The first time I cooked Quinoa ( Quinoa Veggie Upma for my 300th blog post:http://www.my-kitchens-aroma.blogspot.com/2013/03/celebrating-300th-blog-post.html), the grain when cooked, instantly reminded me of me favorite 'Sabudana/ Sago/ Tapioca pearls'.!!! And then it was obvious , With Quinoa....I was going to try my 'have to have every week' favorite "Sabudana Khichadi"!!

The organic Quinoa I bought from Jungle Jim's was much more fluffier and 'looked' like Sabudana. This one was slightly smaller and reminded me of 'Vari Tandul"...though bigger then those!

Ingredients:
1 Cup Quinoa
1/2 cup powdered roasted peanuts
1 potato cubed
1.5tsp cumin seeds
2-3 green chilies cut into pieces
2tsp oil/ghee
2tsp lemon juice
salt
sugar
cilantro for garnish

Method:
1) Clean the quinoa and wash the quinoa in small mesh sieve with water.
2) Boil the quinoa with 2 cups water and little salt and 1/2tsp cumin for 15-20 mins till cooked and fluffed up.Fluff with a fork.
3) Heat 2tsp oil/ ghee, add the green chilies, cumin and chopped potatoes. Fry till potatoes are golden.
4) Mix the cooked quinoa with fried potatoes/chilies and peanut powder.Add salt, sugar to taste. Squeeze lemon juice and mix.
5) Serve hot with garnish of chopped cilantro.

Eggless Fruit Tartlets

I am in charge of making dessert for the next weeks 'Potluck' party for couple of my vegetarian friends. Now that means, I could turn to the traditional Indian sweets(usually made without any eggs) or try out something new!! Since I am shying away slightly, from the really 'sweet' sweets....I thought this mildly sweet, creamy, yet colorful and crunchy 'Fruit Tartlets' might just be the thing to do!!
The shells and the filling both are eggless.

Tartlet Shells/Shortbread crust:

Ingredients:
Tartlet shell/Shortbread crust: (Makes 22 tartlets)
1 Cup All purpose flour
1/2 cup unsalted butter(cold)
1/3 cup powdered sugar
1/8tsp salt
few drops of water

Custard cream filling:
1 Cup whole milk
2tbsp vanilla custard powder
2.5 tbsp sugar
3tbsp cream cheese
1/2tsp lemon zest

Fruits:
Cut up Strawberries or other berries and kiwis


 Method:
1) Cut the butter into small pieces. Sieve together flour,sugar,salt.Add the butter.With your hands rub the butter on the flour, till the mixture looks crumbly. Form into a dough , by adding few drops of water if needed. Chill the dough in the refrigerator for 20-30 mins.

 2) Preheat the oven to 350F.Spray a mini muffin pan with non stick cooking spray.Roll out the dough, into about 3 mm thickness. Cut out rounds with a cookie cutter.I used a small tartlet mold for the flowery borders!

3) Place the cut out dough in the mini muffin pan.Prick 2-3 times with a fork.Bake at 350F for 18-22 mins, till golden brown. Remove from the pan and let them cool.These can be stored for few days in air tight container.

 4) Cream filling:
 Bring the cream cheese to room temperature.
Mix together custard powder and 4tbsp milk,till no lumps are seen.Mix this with the rest of the milk and sugar. Boil on low-medium flame while stirring continuously till it thickens and forms a thick creamy filling. Let it cool completely.Stir every few mins even while cooling to avoid lumps from forming.
Beat the cream cheese till soft and smooth.Fold into the custard.Add lemon zest.Mix

5) Before serving the tartlets-Fill the custard-cream cheese mixture in a ziplock bag. Cut out a small end. Squeeze the filling in the tartlets.

6) Decorate with cut up fruit! Chill for 20 mins. Enjoy!!

A Sizzling Good Read:: "Omnivore's Dilemma" by Michael Pollan

"Ignorance Is Bliss" they say....but NOT when it comes to FOOD.. as Michael Pollan says - "I think we enjoy food much more if we take a little time to know what it is we're putting in our mouths".

So true!!! Food is such an integral part of our 'being',of our health, that it does deserve special attention and 'that' much importance. I always wonder, when people treat food as something like a 'chore' and take 'pride' in saying that they know little or have little interest in food/what they are eating or they are not interested in 'cooking' or learning to do so. I feel it's like saying - I don't care for myself and my family....Would you take pride in saying that?

In the book,there were many things about 'WHERE and HOW' our food comes from...many shocking facts....many eye openers!!! The book talks about 'Industrialization' of food, corn corn corn being everywhere, animal treatment in the factories (this was the hardest part to read)...no wonder many readers turned into 'Vegetarians' after reading the book...I might be on the verge....let's see.

I am glad...I am educating myself in this regard...but at the same time it's almost hard to think about food, as mere pleasure. All other thoughts keep lurking in my mind...it is indeed a Omnivore's Dilemma!

"1/2 Whole Wheat- Walnut-Cranberry" Biscotti

After an failed attempt of "Whole Wheat -Beet and white chocolate Biscottis", I finally made peace with myself and settled for a 1/2 whole wheat flour substitution!
 Failed attempt:

 I couldn't just like the texture and taste of the 'all' wheat flour biscottis. But in my opinion, 'mid-way' is better than 'no-way'!!! So here we go...a 1/2 whole wheat flour Biscotti with lots of nuts and dried cranberries!!!

Ingredients:
1.5 Cups Whole wheat flour
1.5 Cups All purpose flour
3/4 cup Chopped Walnuts
5 Tbsp unsalted butter at room temperature
1/3rd cup chopped dried Cranberries
2 large eggs
1/4cup olive oil or Canola oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
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 325F and grease a cookie sheet evenly. Otherwise the dough will stick.
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 325F for 25-27 min.(Check at 20 mins to see if they are done.The log will harden.But should brown too much at the bottom) Remove from oven and let cool for 10 mins.Turn the oven  down to 300F
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 300 F for 8-10 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.

Veggie Chickens!

Aren't they cute??? These 'Veggie Chickens' are cute, easy to make and tasty too!!
It was Easter Egg hunt party and these made up one of the many treats for the kids. The base is bread with veggie cream cheese, topped with streamed sweet corn, olives for eyes,tomato for nose, strawberry for the tuft and carrots for the feet!!!

Method:
1) Cut the bread into circles with cookie cutter.
2) Spread a spoonful of  veggie cream cheese on the bread slice
Veggie cream cheese Recipe:
(Adjust the quantity as per how many slices you want to make.(You will approximately need 1tsp cream cheese per slice)
http://my-kitchens-aroma.blogspot.com/2012/06/appetizers-red-bell-pepper-and-broccoli.html

3) Spread steamed sweet corn kernels on top

4) Place the olive rings, strawberry cut into tufts and carrot slices cut like chicken feet on the slice.
Keep chilled till served.

Oh..what looks like a 'plant in the pot' next to the chicken is actually...a Basket full of  Eggs;) Kiwi slice makes the pot and carrot slices with cream cheese make the eggs!

Puffed Sorghum / Popped Jowar Chivda

"Add a variety of whole grains to your diet".....was the message I gained from 'food' books I was reading.Really what has changed...how many types of grains are we eating compared to our 'traditional diets' (back in India)?? Jowar, Bajra, Nachani (Ragi) ....all very traditional grains to our diets....hardly make it to our daily meals now.
I found this Puffed Jowar Chivda, was a simple, yet tasty snack to add as a 'adding whole grain ' to the diet agenda. And, I remember my grandmother making these as snack, before the whole 'Pop Corn' culture came!

Ingredients:
4 Cups Puffed Sorghum/Jowar ( Found in Indian grocery stores)
1/2 cup peanuts
10-12 curry leaves
1/2tsp mustard seeds
1/2tsp turmeric
1/2tsp red chili powder
4tsp oil
1/4tsp Hing/Asafoetida
salt and sugar to taste

Method:
1) Heat oil, add the mustard seeds. Let them splutter.
2) Add the peanuts, curry leaves and fry till the peanuts turn golden.
3) Add the turmeric, hing, red chili powder and the puffed sorghum.Toss till mixed well.
4) Take off the heat .Let it cool. Store in air tight container.

South Indian Fiesta!! Semi-homemade Puliogare and Pesarattu with Tomato-Ginger Chutney

Need I say..I LOVE South Indian food?? With all the Idli and Dosa recipes I post....you know it by now...I love that cuisine!! My friends A, P,V and T have a lions share in that. I have had the most deliciousssest of the foods cooked in their kitchens!
In the past couple weeks, I cooked these delicacies for a birthday and a baby shower and thought of sharing them with you all!
Semi-Homemade Puliogare :

It's the small things that make a BIG difference. I bought the MTR Puliogare powder and I love that stuff.So yummy..it's perfect! I jazzed up the rice with a 'tadka' of extra peanuts, urad dal, chana dal, red chilies, curry leaves and the colorful festive Pomegranate! Small additions making it look and taste more 'mouthwatering'!

Ingredients:
1 Cup long grain rice
4-5 tsp MTR puliogare powder
4tsp Peanuts
2tsp Urad dal
2tsp Chana dal
1/2tsp mustard seeds
2 Dried Red chilies
few curries leaves
Chopped cilantro
1/4 cup Pomegranate seeds for garnish
salt
4tsp oil

Method:
1) Wash the rice, drain and keep aside for 30 mins.
2) Boil 2 cups water.Heat 1tsp oil, saute the rice for 2-3 mins. Add the boiled water and some salt (very imp!!...makes the rice tasty).Let it cook till all the water is gone and the rice is cooked.Turn off the heat.Keep it covered for 5 mins. Then spread it on big platter to cool off.This way the grains will remain separated.Let it cool completely. You can cook the rice a day before too and store in refrigerator.
3) In another pan, heat 3tsp oil, add the mustard seeds, peanuts.Fry for 1 min.Add the curry leaves, dal,red chilies and fry till dals are golden.Add the MTR Puliogare powder,mix. Add the cooked rice, mix.Adjust for salt.
5) Before serving, garnish with chopped cilantro and pomegranate seeds.


Pesarattu with Tomato-Ginger Chutney:

 I had my first Pesarattu at 'P's house. I loved how healthy and easy to make this dosa was..and ever since this 'light green dosa' is a staple in our kitchen!

Ingredients:
1 Cup Green whole moong
1/4 cup rice flour
1/2 inch piece of ginger
1tsp cumin seeds
1-2 green chilies
salt
oil

Method:
1) Soak the green moong for 8-10 hrs. Drain the water. Let them sprout for a day or two.
2) Grind together sprouted moong, ginger, cumin, chilies. Make into fine paste.

3) Add the rice flour, salt and mix
4) Heat a non stick pan/tawa, brush lightly with oil (I use a small piece of paper towel dipped in oil an drub it on the tawa).
5) Place a large spoon of batter and spread into a dosa. Let it cook on low-medium flame till it crisps up.
 6) Roll it and serve with Sambar and chutney
Sambar recipe:http://www.my-kitchens-aroma.blogspot.com/2012/12/brown-rice-idlis-and-dosa.html
 Green Peanut Chutney: http://www.my-kitchens-aroma.blogspot.com/2011/05/for-little-tummies-spinach-dosa-with.html

 Pesarattu Uttapa:
With same batter, make Uttapas with chopped onion, green chilies,cilantro and sliced tomato in the center!

 Tomato-Ginger Chutney:

Ingredients:
2 large Ripe red tomatoes chopped
1/2 inch piece of ginger
2 red chilies
3tsp urad dal
1tsp chana dal
3tsp roasted chana dal(daala/pandharpuri dal)
1tsp mustard seeds
1/2tsp cumin seeds
salt
2tsp oil
8-10curry leaves

Method:
1) Heat 1 tsp oil, add 1/2tsp mustard seeds, urad dal, cumin, half of the curry leaves, red chilies, roasted chana dal etc and fry. Add the tomatoes and fry for few mins, till they are cooked and most of the water evaporates.Add salt, ginger piece.Let it cool completely.
2) Grind into fine paste.
3) Tadka: Heat 1tsp oil, add the mustard seeds, curry leaves, drizzle over the chutney.