Filo Cups with Sweet Coconut-Cranberry and Nuts filling (Just like 'Karanji" ) !!!

In the "Food Network"jargon this would be called a "Deconstructed Karanji".....something which has pretty much the components of Karanji...tastes similar too...but looks totally different and has a enhanced taste /texture...

I took the 'coconut filling' idea from the karanjis, brightened it up with nuts and raisins and filled it in the buttery, crunchy filo cups!Now you have a whole new 'dessert' which is sweet-crunchy-eye pleasing-classy looking and tasty too!

 Here is how to make them: The Recipe from the last time I made them-
http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-filo-cups-with-sweet.html 
This time I added 'dried cranberries' for more color.

You will love these Sweet Coconut-Cranberry-Nuts in the crisp Filo Shells!

"Potato Masala" Quesadillas

Yes this is one of those "Fusion" Cuisine entries....but it was also totally 'Fixing' Cuisine. I had 'Potato Masala' leftovers from a 'Masala Dosa' lunch...and I had few Spinach tortillas in the pantry....and most important ....hungry tummies in need of something quick!!
This was perfect ...Quick Fix snack/ lunch/ dinner dish...made in few minutes and tastes awesome!

The Potato masala, cheese and the Hot and Sweet sauce make a perfect combination to make your mouth water!!

Ingredients:
4 Large Spinach tortillas
1/2 Cup Shredded cheese
1/4 cup chopped raw onions
4tbsp Maggie Hot and Sweet  Sauce
1tsp oil

For Potato Masala (Like the Bhaji from Masala Dosa)
1cup boiled potato-chopped
1/2 onion sliced
2 green chil1es
1/2tsp ginger garlic paste
few curry leaves
turmeric
1/2 tsp cumin and mustard seeds
salt
2tsp oil

 Method:
1) Heat 2tsp oil, add the mustard and cumin.Let it splutter.Add curry leaves and onions.Fry till golden.
2) Add the turmeric, green chilies, ginger garlic paste and mix.Add the boiled potato, salt and mix.
3) Heat a flat nonstick skillet. On the tortilla, spread the hot and sweet sauce, the potato masala, raw chopped onions and cheese. Fold the Tortilla into semi circle.
4) Toast on low flame on both sides with little oil till slightly crispy and golden brown.
5) Serve hot along with more sauce/ chutney!

Zucchini 'non fried' Kofta Curry

Since the time I got my new 'Appe' pan from India....all I can think is...what other than 'appe' can I make in this pan??? This, morning I had planned to make Zucchini Kofta Curry for lunch. Since we are skimping on oil, it suddenly clicked....I can make Koftas in the Appe pan!! Super Idea..isn't it?

They came out gorgeous....perfect round shape and were made in few minutes and I would say ..about 16 of them were done in 2-3 tsp oil! If I were to fry these..you can guess how much oil it would have taken!!

Ingredients
Zucchini Koftas:
1 Cup grated Zucchini, water squeezed out
1/3 cup chopped onion
1/4 cup chopped cilantro
1 cup Besan
3tsp Corn flour
1tsp ginger-garlic paste
1tsp sesame seeds
1tsp cumin seeds
1/2tsp Red chili powder
1/2tsp turmeric
1/4 tsp Baking soda
salt
some water
2-3 tsp oil

Curry:
2 Finely chopped onions
1/2 cup Crushed tomatoes
2tsp ginger garlic paste
2tsp Kitchen King masala
1tsp red chili powder
1/2tsp turmeric powder
1/2 tsp shah jeera
1/2tsp sugar
salt
2 tsp oil
few cloves, black pepper corns, bay leaf
water

 Method:
1) Heat 2tsp oil in a pan, add the cloves, black pepper, shah jeera, bay leaves. Add the onions and fry till translucent. Add the ginger -garlic paste, crushed tomatoes and fry for few minutes.Add the rest of the spices and water and bring to a boil.
2) Mix the ingredients for the koftas. Add little water to make batter, which is not too thin.
3) Add few drops of oil to each well in the Appe pan.Add spoonful of batter.Cover with lid.
4) Turn the appe once they are golden on one side. Cook for 1 min on other side.
5) Add the Koftas to the curry,bring to a boil, add chopped cilantro and serve hot along with Chapati/Roti or Rice

'Green Pepper and Feta cheese' Spicy "Caterpillar" rolls

"Caterpillar rolls"......don't they look sort of caterpillars? Well I don't know..what else would you call this shape?

I had seen someone make these and post pictures on the forum I follow on facebook...'ChefatLarge'. I thought the idea was really cool ...the way you shape this dough...and couldn't wait to try it out.
I had some 'biscuit dough' in the refrigerator.I used it to make these "cheesy spicy caterpillar rolls'.
Ingredients:
1  can biscuit dough
Cooking oil spray
2tsp  olive oil
flour for rolling dough

Filling:
1/2 cup chopped Green pepper
1/4 cup chopped onion
1/4 cup feta cheese
1/3 cup mozzarella+ cheddar cheese shredded
1/2tsp red pepper flakes
1/4tsp black ground pepper
salt

Method:
1) Separate the biscuit rounds from the can.
2) Mix together the green pepper,onion,cheeses and other ingredients.No need to cook..they will cook in the oven when the rolls bake.
3) Pre heat the oven to 400F
4) Roll out the dough into circle, place a spoonful filling at the top end. Fold the top side upto the center

5) To the bottom half of the dough, cut into strips
(In the pic below, the upper half is yet to be folded )

6) Drape the strips around the folded upper part of the dough

7) Place on greased cookie sheet ( sprayed with oil spray)
8) Drizzle with olive oil and bake at 400F till golden..about 10-12 mins.
9) Serve hot along with Maggie hot and sweet sauce.

Laccha Paratha and Saag Paneer

The 'Saag' making started with a funny incident at the Indian store....There were a few different greens and I didn't know the names of all.The store owner told me the name of this green(which I don't remember now) in his language.I asked him what all can you make with this green and he told a few dishes.He saw I still wasn't 'sold'....then he said to me.."Just buy it....why are you thinking....it's a Green vegetable....It won't harm you for sure' and then you don't have to worry about calories either'!!!
I bought the bunch:)

Saag Recipe

1 bunch greens chopped(Spinach/ Mustard/ any other)
1 cup cubed paneer
1/2 onion chopped
2 clove garlic minced
1/2 cup heavy cream/whole milk
1/4 cup yogurt
2tsp corn flour
1/2tsp Garam masala powder
1/2tsp Shah jeera
1/2tsp red chili powder
salt
sugar
oil

Method:
1) Chop the greens and pressure cook. Coarse Puree/ mash them up.
2) Heat 2tsp oil, saute jeera, onions and garlic,Add the cooked greens, milk and some water.
3) Fry the paneer cubes till golden or leave them as is.
4) Add the rest of the spices,salt sugar and yogurt to the saag.Add paneer cubes and let it simmer for few minutes.

Laccha Paratha

 I had heard about this unique technique of rolling the dough for Laccha Paratha and wanted to try it out myself.
The dough is first rolled out in a circle, then pleated like a paper fan, then rolled like a snail, pressed and then rolled out again. The result is a unique circular layered texture to the parathas!!!

1)I used regular chapati dough to make these. I applied some oil+flour on the inside to get the texture.Ideally you should apply oil/ghee liberally to get more layered texture......but I skimped on it.

2) After all the dough balls were done rolling this way..I let them sit for some time and then rolled them out into parathas.

3) Baked them on hot tava with some oil  and served them with the Saag Paneer!

Brown Rice- Spicy Green Chili and Onion "Appe"

It's weekend and have promised myself to write a blog post at least every week or two.
Since a long time, I had been wanting this 'Appe' pan, and finally I have it!!!

 Now, there might be many "Appe' batter recipes...but I remember the ones my mom made when I was little. She used the plain 'Idli' batter and added onions,green chilies and cilantro to the batter.I did just the same!! I used brown rice to make a healthier version.

Ingredients:
1.5 Cups brown rice
0.5 Cup white rice
1 cup Urad daal
salt

1 Finely chopped Onion
2 -4 green chilies finely chopped
1tbsp chopped cilantro
1 tsp cumin

Method:
1) Soak brown rice, white rice and daal separately for 5-6 hrs. Grind them into a fine paste and mix.
2) Let the batter ferment overnight.
3) Brush the Appe pan with oil and keep on the hot stove.
4) Add the chopped onion,green chilies, cilantro,salt and cumin to the batter.
5) Add 2tsp batter to the appe pan and cook with lid on for 2-3 mins.Turn the appe gently with a wooden dowel/ spoon.
6) Add a few drops oil. Let it cook for 1-2 mins till golden brown.

7) Serve  hot with your favorite chutney and sambar!

Vanilla Cake with Strawberry jelly filling and "Shaggy mum' flower design

Where have I disappeared?? Well.....meet the new Research Associate at Indiana University!!! Yes...going 'back' to work after 5 year long 'maternity' break! 
As you can guess, the passion that kept me 'busy' and 'motivated' all through the 5 years...will take a bit of a back seat now...and you won't see me blogging as before,but I will be cooking sizzling food and posting whenever possible. I hope you understand and keep visiting TheSizzlingPan as you always have:) 

Last week we celebrated our 10th wedding anniversary and I baked this cake specially for the big day!

I was looking for a Vanilla cake recipe...with oil instead of butter and I found a good one here:
http://acookatheart.blogspot.com/2011/03/simple-vanilla-cake-using-oil.html 

I baked the cakes( 2 round, 8 inch cakes) as directed.Made some butter cream icing in white and light green color.
In between the 2 cakes, I applied a layer of strawberry jelly/ jam.

Frosted the cakes with green icing. I made the shaggy mum flowers with stiff white icing. The final touch was the 'edible pearls' sprinkled on the flowers.

 What was on the menu for our Anniversary day???  We 'relived' our BIG day by recreating our 'Lagnacha menu'/ Wedding day menu on the 10th Anniversary:)

Egg-in-a-Hole!

Since the summer break started, I hardly get to watch my favorite "Food Network". Little 'E' has captured the TV and plays "Magic School Bus' NON Stop!!

Just when he was busy with something else, I happened to see a part of Ree Drummond's show and she was making ....Egg in a Hole!!! Loved the simplicity and the 'wow' factor which could be created with such few ingredients and I totally saw myself making this for breakfast the very next day!!

Here is the recipe:
http://www.foodnetwork.com/recipes/ree-drummond/egg-in-a-hole-recipe/index.html

The only thing which I had to do extra was..to cook the egg longer to cook the yolk completely. ( I don't like uncooked flavor of eggs) Some yolk was still moist....which I re-heated in the pan to cook it fully.

Vegetable Biryani

I know..I know..what you are thinking...I haven't been blogging actively lately....but a lot is happening this month and it's hard to catch up with everything!! Both kiddos birthdays in June, then the Puerto Rico trip...'in-laws' will be here next week...M's work travel....
Anyways....here is my favorite "Vegetable Biryani' recipe that I made for lil 'A's birthday party. The theme was 'Soap bubbles' as she loveeess popping bubbles and I made snack foods that were 'round' like bubbles!!

Round Melon balls in Melon shells-

Nutella sandwiches cut into circles-

Vegetable Biryani Recipe:

Ingredients:
Rice-
1 cup Basmati rice
1.5 cups Hot water plus a little more
4 of each cloves, black peppers,small cinnamon pieces
1/2tsp black jeera
salt
2tsp oil

Vegetable masala-
1/4 cup each of carrots,cauliflower,potatoes,green pepper,peas, corn kernels
1/2 cup dry/fresh grated coconut
2 medium onions sliced
2 medium tomatoes
1tbsp  chopped mint
1tsp sesame seeds
2tsp Biryani masala
2tsp red chili powder
2tsp ginger-garlic
4 of each cloves, black peppers,small cinnamon pieces
1tsp black jeera
salt
4tsp oil

Toppings and garnishing-
1 large onion sliced and fried till golden brown.
1 potato fried like french fries
1/4 tsp saffron in 2tsp warm milk
Chopped Cilantro
Chopped mint
Cashews
Almonds

Method:
1) Wash the rice and keep aside. Heat oil, add the cloves etc, ad the rice and saute for few seconds. Add the hot water,salt and let the rice cook and absorb the water. Cover for 10 mins. Then spread the rice in large plates to cool and help the grains remain separated.
2) For the veg.masala- roast the coconut, onions,tomatoes till golden. Let them cool. Grind in the blender along with ginger-garlic, sesame seeds.
3) Heat 2tsp oil,add cloves,cumin etc and the vegetables. Saute the vegetables till golden.Add the above masala paste, chili powder, biryani masala, salt etc Add very little water and cook.Add the chopped mint and mix.
4) Layering-
Coat the pan with some oil Add some cooked rice in a layer. Top with some Vegetable masala, fried onions, potatoes , chopped mint and cilantro.
Layer with rice again, then masala, then rice again. Top and decorate with the garnishing.
Pour the saffron-milk mixture all over the rice.
Steam in the oven/ stove top on low flame till steaming hot!

Serve hot along with cool cucumber-onion-yogurt Raita!

Refreshing 'Spa' Water!

Since the past few trips that we took, it has become customary (and I love it!), that 'M' takes care of the kids and I visit the Spa in the resort we are staying in! I feel guilty at times, that I get pampered, but love the occasional indulgence!

This time, in Puerto Rico, I visited this "Bali' influenced Spa named 'Mandara'. After the Spa treatment, they offered this cool refreshing drink.... Simple cold water that had Lemon slices,Cucumber slices and strawberries soaking in it ....It was SO simple yet..SO Refreshing....I drank like 4 glasses of it.....literally:)

How to make it:

Fill a glass jug with cold water. Add few cucumber slices, 1-2 cut up strawberries and 2-3 lemon slices. Just squeeze a few drops of lemon juice in the water as well and let it chill and soak up all the good flavors!!!

 You will love to sip on this refreshing water and feel rejuvenated in minutes!