"Appetizers"- Aloo Tikki with 'Chutney' surprise

I am reading this novel 'The Last Chinese Chef' by Nicole Mones. In the novel along with the 'story' are some details, tricks, history about 'Chinese Cuisine'. They say that no other cuisine controls 'Texture' and some other qualities of food as the 'chinese' way of cooking.Another aspect of some authentic chinese cuisine is to take the diner by 'surprise factor'. When a plate of food comes in front of you....you think it is something...but actually when you eat it...it surprises you completely.....not at all what you have thought about it....it is totally different.Like they carve chicken  into bite size pieces and put them together as though the chicken has never been cut....has crispy skin but 'melt in your mouth' tender meat. ...
I like chinese food...but have yet to discover these 'authenticities' of the great cuisine.....
So....I liked the idea of 'Surprise factor'. My mom made 'Idlies'( fermented rice+lentil cakes) with chutney in the center.She would pour some batter in the stand, then some chutney and then batter again.The 'Idlies' were steamed along with the chutney in the center.They tasted delicious!
Just as a simple try....I made Aloo Tikki's , but stuffed them with Coconut-Mint Chutney.They look like 'Normal' aloo tikkis from outside, but when you bite into them, you get a 'surprise' of Spicy Coconut-mint chutney!!!

Ingredients:
For Aloo Tikki:
2-3 Potatoes and mashed smoothly
1/2tsp Cumin seeds
1/4tsp Ajwain seeds
1/4 tsp garlic paste
1/4tsp chili powder
2tbsp Bread crumbs
Salt
oil to fry

For Coconut-Mint Chutney
1/3 cup fresh coconut
2tbsp mint paste
2-3 green chilies
2tbsp Cilantro
1tsp garlic-ginger
1/2tsp cumin
salt
sugar

Method:
1) Mix together Boiled mashed potatoes, cumin, chili powder, garlic paste,bread crumbs salt etc and knead well. Make small balls with depression in the center.
2) Grind together the coconut, mint, cilantro,chilies and other ingredients to make a smooth chutney.
3) Place a 1/2 tsp chutney in the center of the potato ball.

4) Cover the ball with some more potato mixture and gently roll into flat 'Aloo Tikki's'
5) Shallow fry the Aloo tikkis in non stick skillet on medium flame untill golden brown and crispy on the outside.
6) Serve immediately with ketchup/ Hot-sweet sauce.

Take your guest by surprise of coconut-mint chutney inside the Aloo-Tikki's!!

"Everyday Cooking"- Bitter Gourd Crisps

I know this one is not going to be many peoples favorite.Who likes Bitter Gourd???Not many hands raised up there!!! It is not my 'favorite' either. But you know, it is one of those things that take me back to India....
Back home, once in a while, my mom would make either curry or these crisps with bitter gourd....under the reason that " it cleans out your system"....."it controls blood sugar"...."its good for you" etc etc. I guess all that was true....but as kids...we hardly understood.
Then there was this chain of stores..."Hot Chips" was the name...they would make literally zillion varieties of chips.....from different veggies and fruits.It was awesome how much variety they had. They also sold these 'Bitter Gourd Chips"...

Ingredients:
1 small bitter gourd
1/4tsp turmeric
1/4tsp chili powder
1 pinch sugar
salt
oil

Method:
1) Slice the bitter gourd as thinly as possible into circles. Hollow out the center and the seeds.
2) On a flat non stick pan heat a thin layer of oil. Arrange the bitter gourd slices on the oil.
3) Season with turmeric, chili powder, salt etc. Let them fry and 'crisp up'.
4) Turn the crisps on the other side.Let it brown and become crisp on very low flame.Press the crisps with flat spatula while they crisp up to squeeze any liquid out.
5) Once they "Crisp up", turn off the flame.

" Sweet Treats"- Scones with Dark Chocolate and Orange zest

I love to have something along with my afternoon tea. Biscottis, Scones are amongst my favorite ones. Even back in India, we always had either Toasts (cake rusks), Khari (sort of puff pastry without any filling), Nan katai's ( buttery yummy cookie) along with tea. I remember there was this old man, who came weekly once, with his container full of these goodies to sell. We called him 'Chachaji'. He always gave me couple extra nankatai's on my hand , as they were my favorite!!
Even now.....after getting married....after having a kid....when I go back to India, Chachaji will still give me couple nanakatai's on my hand! I feel like my childhood has returned.....and I enjoy it!!!

"Scones" are sort of a quick bread....with crumbly texture ....can be sweet /savory....and can be made with various flavors and additions like cranberries, chocolate chips, poppy seeds ,lemon, chives, cheese, rosemary etc etc. One of my favorite flavor combinations is Chocolate + Orange. I love the way these two enhance each other.I used the recipe given by my colleague at Cornell, few years ago. I believe it was her grandma's recipe. The scones comes out nice and crumbly, sweet and perfect for dunking in tea/ coffee.

Ingredients:
2 cups All purpose Flour
1/2 or 3/4 cups Granulated sugar(adjust according to sweetness desired)
2 tsp Baking powder
1/3 cup Unsalted butter (very cold)
1/2 cup heavy cream/ whole milk
1 tsp Vanilla extract
2tsp Orange marmalade(for extra orangy taste)
1 egg
1/4 tsp salt
1/2 cup dark chocolate chips/ drak chocolate bar cut into pieces
Zest of 1 orange
1 tsp milk

Method:
1) Pre heat oven to 375F.
2) In a large bowl, mix together flour,sugar, salt,baking powder.
3) In a small cup, beat 1 egg. Keep aside 1 tsp ( for egg wash later). To the rest of the egg, add heavy cream, vanilla. Mix together.
4) Cut the cold butter into small pieces and combine with flour- sugar mixture. Use fingers to blend the butter into the flour. The mixture should look like coarse crumbs. ( Little pieces of butter should be still seen in the mixture). Add the dark chocolate and orange zest,marmalade.
5) Add the egg- cream mixture to the flour. Stir untill combined. Do not over mix.

6) Knead the dough lightly on floured surface. Roll out or pat the dough into a circle. About 1 and 1/2 inches thick. Cut into 8 wedges like pizza.

7) Place the scones on lightly greased baking sheet. Keep them apart.They will spread while baking.

8) Mix together 1 tsp egg and 1 tsp milk.Beat together. Brush onto the scones to get 'shiny' appearance on baking.

9) Bake at 375F for 15 mins or untill lightly browned.

10) Let them cool completely before taking out from the baking sheet.Store in a air tight container.

Enjoy the sweet crumbly Scones with dark chocolate and orange with your favorite tea or coffee!

"Fusion Cuisine"- Tofu Makhani / Tofu Butter Masala

Few days ago, when I posted the recipe for 'Thai Stir Fried Tofu", my friend 'N' commented how he doesn't like Tofu and it feels like he is chewing on cardboard / eraser! Hahahha!
I can totally understand how he feels....becuase at home 'M' is not a big fan of Tofu either. He tries to avoid it each and everytime. But when I made this curry- "Tofu Makhani', he quite did not realize that there was Tofu and NOT Paneer in the curry and also ate a bowl full! Now that was a success!!! May be the 'Makhani/ butter masala' sauce masked the taste of tofu and it was as soft as Paneer. So all the ....'Non Tofu Fans'.....give this one try...may be you will like it!
Ingredients:
2 cups 'Extra Firm' Tofu , cut into bite size cubes
2 medium onions chopped
2-3 ripe tomatoes or 1/2 cup canned crushed tomatoes
1/4cup cashews
2tsp cilantro chopped
1 tsp Ginger garlic paste
1tbsp Cumin-coriander powder
1tsp Butter chicken masala
1/4tsp garam masala
1/2 tsp cumin seeds
1/2tsp Chili powder
1tsp kasoori methi
1/2 cup whole milk
1/2tsp sugar
2tsp butter
oil
Red food color(optional)...I did not use it in this recipe
salt
Almonds,cilantro for garnishing

Method:
1) Cut the Tofu and lay it on a paper towel to absorb extra liquid. Then shallow fry the tofu in oil untill golden brown on each side.Keep aside.

2) Meantime,fry onion,ginger garlic paste and tomatoes in 1tsp oil till nice and soft.Puree in the blender along with cilantro,cashews and kasoori methi.
3) Heat 2tsp butter,when it bubbles,add cumin seeds and the above paste and fry nicely.Add little water and the whole milk.Add butter chicken masala, cumin coriander powder,sugar and salt.The gravy should be little thick.This is a mild sauce and shouldn't be too spicy.It has a tender flavor ...little sour,sweet and smooth and silky.
4) Add the fried Tofu.Mix well gently.
5) Add garam masala to the gravy.Mix.
6) Turn off the heat,add cilantro and almonds.
7) Serve hot with Naan/Chapati/ Rice.

"Food For Thought"- Are you a 'good' Recipe-Follower?

To be honest....
I am a very 'bad' recipe follower.There has been hardly any recipe that I have followed word by word....teaspoon by teaspoon.When I look at the recipe, I tend to look at it 'overall' what the general idea is. But never have I tried making it 'as-is'. It may be genetics.....or my lack of 'following' skills.

Genetics.....coz my mother never followed the recipe 'as-is' from her cook books. She just had to add a touch of her own. My father was of the opposite opinion.He thought.....if you do not add/ use all the ingredients and quantities, you sort of mess up the recipe. He sometimes measured the ingredients for my mom to follow a new recipe.Yes...they liked cooking together...when they had time!

Being a Microbiologist....I have had enough of measuring/ and following protocols in lab. In the lab, even 1 microliter or 1 microgram here and there matters. If you mess up..your all days work is worthless. You have to start over again.
May be that is why...I want to keep my kitchen unlike a 'lab'. No Strict measurements.No blindly following a recipe/ protocol. I want to be creative. Want to let my brain, mind and heart work together to create something delicious. I want to add a little 'Deepti' to what I cook.....and enjoy it!

It surely doesn't mean, I do not look for recipes for ideas. I sure do. But like I read on
http://www.malas-kitchen.com/    I want to use the 'RECIPE AS A THEME'. The exact words on that website were:

" A Recipe is a Theme which an Intelligent Cook can play each time with a Variation"
This approach of mine doesn't work so well with Baking. Baking is hard core measuring. Here and there....and you mess it up. May be that is why I am a 'lazy' baker. 50% times I turn to cake mixes.But even then....I will always add 'some' touch of my own to the cake mix or the icing to make it my 'own'.
When I really feel motivated ..I bake from scratch.

What about you? How well do you 'mimic' a recipe?

"Pat-a-Cake" - Chocolate Fudge Cake with Cream cheese+Ricotta cheese icing

All of last week and this week, both 'M' and 'E' had holidays. We did not travel anywhere, but did a lot of eating, relaxing , watching movies and sleeping! That is all what you are looking forward to ...at times!
So.....in the holidays..'M' had been asking me that he wanted to bake cake either for Christmas or New years. Due to my laziness, I kept postponing it.....will do it later..will do it tomorrow...were my answers.

Finally....he took the initiative...got a 'Betty Crocker' mix and baked a cake all by himself at 10 pm on 30th night!!! Now that's the Spirit! I was really proud of him!
Next day it was upto me....to do the rest.....icing ...decoration and make it look prettier! The cake came out really good ( Betty Crocker and 'M' you are the best!) ....and we further enhanced the moistness with a 'Spray' of coffee ( recipe follows) and the 'Icing on the Cake' was a creamy delicious blend of Cream cheese, Ricotta cheese and butter...and sugar! We enjoyed this dessert on New Years Eve along with some Good Friends, Laughter and a Game of Cards!

Ingredients:
For the Cake
1 packet Betty Crocker 'Chocolate Fudge' cake mix

For the 'Spray'
1 tsp instant coffee powder
1tsp sugar
1/2 cup water

For the Icing:
3/4 packet of 8 oz Cream cheese
1/2 cup Ricotta cheese
3tbsp butter
3/4 - 1 cup powdered sugar ( add as per the sweetness desired)
2-4 tbsp milk
1tsp vanilla extract
Maraschino cherries
Few brown M and M's
1 and 1/2 Hersheys Dark Chocolate bar Grated/ Curled

Method:
1) Bake the cake as per directions on the packet. Let it cool completely.

2) Boil 1 tsp coffee in 1/2 cup water and sugar for 5 mins. Let it cool.Fill the coffee in a 'spray' bottle.
3) Cut the cake carefully into 3 layers with a big knife or cake layer cutter.Place all three layers on different plates.Place the last /bottom layer on the stand you want to present the cake on.
4) Spray the layers generously with coffee mixture.Let it soak for 15 mins.
5) Mean time, mix together cream cheese, ricotta cheese, butter, sugar,vanilla and whip well with hand blender or a stand mixer. Mix till well blended, smooth and creamy.Add milk to adjust consistency.
6) Spread the frosting on the bottom most layer.Spread with a spatula evenly.
7) Place the next layer on top and repeat the same.Place the third and final layer and generously cover with the icing. Spread evenly and smoothly.

8) Grate/ curl Hersheys Dark chocolate Bar. Put the chocolate curls on the edge and sides of the cake.

9) Decorate the center with cherries and M and M's.

                            Enjoy the ULTIMATE  moist ....delicious .....creamy...chocolaty cake !!!

Happy New Year 2010!

 Wish You All a Very Happy New Year filled with ...

                           Happiness,

                                  Good Friends

                                       and Yummy Food!!!

"Everyday Cooking"- Sabudanyachi khichadi /Sago Stir Fry

One of my most favorite foods....and how did I not blog about it for soooo long?????? Haven't met a 'Maharashtrain' yet ...who does not like 'Sabudanyachi Khichadi'. It's everyones favorite! Though everyone might have a little 'choice'  how they like it done. Like my sister..prefers it not so well done. She says the Sago should still look little 'Whitish'. Others may like it cooked well..where the Sago turns translucent.I like mine...in the mid-way.Not so white but not totally translucent either. There is a 'technique' involved.Perfect soaking of the sago, the way to stir fry it, how long to cook it....  The Sago should be cooked.... but not so much that it starts to stick together and become rubbery and chewy.So making 'Proper' Khichadi is an 'art'! Each individual sago pearl should remain separate....That's the perfect version!

Sago khichadi  is mostly made during 'Fasts' ( Hindu religious fasting).....but can be enjoyed on any occasion ...as in our home.'M' and I both loveeeeee this khichadi. It is our weekend breakfast/Brunch. We have always loved the way it is made for 'fasts' and haven't really tried adding any other ingredients like...onion/ mustard seeds/ turmeric etc. We like the way.....just as we have had it throughout our childhood.
Here is the recipe of our childhood.....adulthood...all time favorite!!!
Ingredients:
1 cup soaked sago(method follows)
1/4 cup boiled potato chopped
1/4 cup crushed roasted peanuts (coarse powder)
2tsp cumin seeds
2-3 green chilies cut
1tbsp ghee ( for the 'real' taste) / oil / butter
salt
sugar (1/4tsp or so)
Cilantro, fresh grated coconut, lemon juice for garnishing

Method:
1) Wash Sago with cold water twice. Drain 'almost' all the water off.Keep little water in the sago (may be 1/4 inch on top of soaked sago).Let it soak for 4-5 hrs or overnight(preferably overnight).The Sago should plump up and look like individual pearls.It should not be 'wet' to touch.
2) Heat the ghee in a kadhai, add cumin seeds, chilies and boiled potatoes.Fry for 1-2 mins.
3) Add the soaked Sago, peanut powder, salt. Mix well on medium flame.
4) Keep stirring to avoid lumps in the sago. Add sugar(just little  for taste)When the sago starts turning little translucent, turn off the heat.Otherwise it will start clumping together.Take off the heat.DO NOT COVER SABUDANA KHICHADI WITH LID while cooking.It will become sticky.

5) Serve IMMEDIATELY...nice and hot ...topped with cilantro, fresh coconut and squeeze of lemon juice.
6) It is also served with cool 'cucumber raita'- Finely cut cucumber in Yogurt .
 (A famous dish is Pune is called 'Kakdi Khichadi' meaning 'Cucumber and Sago Khichadi'). This place that makes and sells it....makes hundreds of plates of this 'Maharashtrian' favorite everyday.....

"Appetizers"- Thai Stir Fried Tofu

I am like the person who can eat 'Everything'...well almost! What I mean is...I like to try different foods and my palate is appreciative of various tastes. My little 'E' is learning to eat different foods and getting to know different tastes. I am surprised ( touchwood!) he even likes vegetables like cabbage, eggplant, cauliflower that I did not care for when I was a kid!!! I have seen, he likes well seasoned food......may that be Indian,Italian,Chinese or anything else. I was sure he wouldn't like plain Tofu or things like Tofu milkshake. So I made this tangy yummy appetizer and he loveeeeddd it! (Ofcourse without the peanuts...coz he gets a rash sometimes after eating peanuts)

Ingredients:
1 cup 'Extra firm' Tofu cut into bite size cubes
1/4 cup Onion cut into bite size chunks
1tsp Pad thai sauce
1tsp soy sauce
1/2tsp ginger garlic paste
1/2tsp ketchup
1/4tsp red chili paste/hot sauce/red pepper flakes
1 pinch black pepper
1tbsp coarsely crushed peanuts
cilantro for garnishing
salt
oil

Method:
1) Dab the cut tofu on paper towel to remove extra moisture
2) Heat little oil in non stick flat skillet. Lay the tofu on the heated oil.Let it brown on one side.Then turn on other side.
3) Add the ginger garlic paste, onions and stir fry on high heat.The onions should remain crisp.
4) Add all the sauces, black pepper and mix well.Turn off heat. Check for salt (as soy sauce is salty)
5) Garnish with peanuts, cilantro.

5) Serve warm as appetizer or as a side dish along with Fried Noodles/ Rice etc.

"Fusion Cuisine'- Methi 'Ricotta' Mutter

'Ricotta cheese' isn't my refrigerator staple,but I am seeing that I am buying it more often than before and experimenting with it. It is a not 'real' cheese, has very creamy texture and blends well in both sweet and savory dishes. More so....I have started using it in Indian cuisine..making Pedhas, Rasmalai and now this -Methi 'Ricotta' Mutter.....which is as you all might know....a variant of  Methi 'Malai' Mutter.
Fenugreek/Methi has a distinct 'bitter' taste to it. If the bitterness in not your favorite..and you prefer mild tasting curries....this one is a good choice.
Last week, couple of my friends went to NY city for a weekend trip.I had asked them to get me some fresh methi from the Indian Grocery store.'M' isn't a big fan of just stir fried methi......so I thought I will make 'Methi-Mutter' but with Ricotta instead of the 'Malai'.

Ingredients:
1 and 1/2 cups cleaned chopped methi leaves
1/2 cups frozen green peas
1/4 cup chopped onion
2tbsp Ricotta cheese
1tbsp milk powder
1 cup Milk
2 tsp ketchup
1/2tsp cumin
1/2tsp cumin-coraineder powder
1/4tsp chili powder
1/4tsp garam masala
1pinch black pepper
1 pinch nutmeg
1bay leaf
1tsp ghee/butter
1/4tsp sugar
salt

Method:
1) Heat ghee/butter.Add cumin, bay leaf.Add onions saute till translucent.Add the chopped methi.Saute 2 mins
2) Add the milk, all the spices, milk powder, ketchup and let the methi cook on low flame
3) Add green peas and Ricotta cheese. Mix well.Let it boil for 2 mins.The curry is pretty thick.
4) Serve hot with naan/roti/rice.

"Everyday Cooking'- Kobi chi vadi/ Steamed cabbage and gram flour rolls

Ever wonder what to do with that BIG cabbage head you buy at the grocery store? It lies in my refrigerator for an awfull amount of time.Last week after buying the cabbage.....I used the cabbage to make 'Bhaji' , then in chinese type stir fry, in fried rice, in mix veg soup....but still some was left. I remembered the 'Kobi chi vadi' my mom used to make. It is nothing but cabbage, gram flour mixed together....kneaded into rolls, steamed.....cut into discs...and shallow fried. It doesn't feel that there is 'cabbage' in there and is a sure winner for those 'Cabbage dislikers' out there.
Couple months ago I tried a different version of this, but this time decided to stick with the 'known simple' version of it. They came out really good.....I was snacking on those all day long!!!

Ingredients:
1 cup cabbage finely chopped
1 and 1/2 cups Gram flour/ Besan
1tbsp corn flour
1tsp garlic ginger paste
1/4 cup roasted sesame seeds
1tsp tamarind extract+ 1tbsp jaggery mixed in little water
1/2tsp turmeric
1tsp chili powder
1/2tsp cumin seeds
salt
oil

Method:
1) Mix together cabbage, Gram flour, corn flour, turmeric, cumin, chili powder,sesame seeds, ginger garlic paste,salt etc. Knead with the tamarind-jaggery water. The dough is very sticky.Add only as much water as necessary to make semi soft dough. If dough is too hard, vadis will be hard and dry.If too soft, it will be hard to make into logs.
2) With oiled hands, roll the dough into log shape.
3) Place the logs into oiled vessels.
4) Steam in pressure cooker without whistle for 20-25 mins.Let them cool.

5) Cut out thin slices/ discs from the cooled roll.
6) Shallow fry in oil untill golden brown and crisp .
7) Garnish with roasted sesame seeds and serve warm with ketchup.

"Everyday Cooking"- Tomato-Parmesan Soup

Of the many things you cannot 'do' after having a baby ...some are.....watching a movie in a theater, eating out 'peacefully'....going out whenever 'you' want to!
'M' and I haven't been to a theater, to watch a movie together, since 'E' was born ( And 'E' is now 2and 1/2 yrs old!).We 'try' to eat out...but it is no where 'peacefull'.We have to take turns eating and entertaining 'E'...it's a Big venture!!!
So.....since 'E' started pre-school from September this year..I started dreaming on- how I would utilize the time I have 'off' and what all we could do! Those 3 hrs (9am to 12pm) were going to be 'ours'.
I made plans..once 'M' and I can go for a movie...or may be just for a 'brunch' to some Cafe. My first plan ..of going to a movie failed....as there are no shows from 9am to 12 pm in Regal Cinema,Ithaca.What a bummer! But we did work on our next plan....
Lat week 'M' took a morning off from work....we went to this place called 'Hope's Way Catering and Cafe' nearby.They have many 'brunchy' items on menu-soups, pastas, salads,scones, muffins,pound cakes,coffee cakes etc etc.Also, they are famous for their incredibly yummy desserts.
We tried this 'Tomato-Parmesan' soup on that snowy- wintry morning.The soup was nice and creamy, had a pinkish hue.It was amazing to sip on warm soup, in the cozy Cafe.....especially 'M' by my side....
I tried to make 'similar' soup at home this week...and it came out pretty good!
Ingredients:

2 Ripe tomatoes chopped
2 cup milk
1/2 cup grated Parmesan cheese (I used Parmesan-Romano cheese)
1tbsp crushed tomatoes/ 1tsp ketchup
2 tsp All pupose flour
1tsp butter
1tbsp onion finely chopped
1tsp Italian seasoning
salt
sugar
Black pepper
Red chili powder

Oyster Crackers/Croutons/  Bread to serve along

Method:
1) Heat 1tsp butter in a sauce pan. Add the chopped onions.Fry till translucent.
Add the all purpose flour .Fry for few seconds.
2) Add the milk and mix well. Let the flour cook and the 'sauce'/ soup thicken up.
3) Add the tomatoes, seasoning, black pepper, sugar , chili powder, crushed tomatoes and let it simmer.The soup gets a 'pinkish' color.
4) Add the grated cheese. Mix well. Check for salt. Cheese is pretty salty, so add salt after tasting.Adjust consistency with milk/water.
4) Serve warm with Oyster crackers/ Croutons/ Bread.

Sip on the warm,creamy soup with tomatoes with the warmth of black pepper and chili powder!

"Sweet Treats"- Chocolate-Walnut Fudge

'Fudge' was a rare treat for us in India. Most of the Fudge I have eaten in India, came from 'Lonavala'.This is hill station and picnic spot in Maharashtra. My school picninc went twice to Lonavala and that's when, one friend of mine, introduced me to 'Chocolate Fudge'.It was an instant addiction...loved the chocolaty-chewy fudge with occasional crunch of walnuts! Since then, everytime I went to Lonavala....I had to stop by for the Fudge!
Since coming to USA, fudge hasn't been a rare treat at all! You find it everywhere....and in so many different flavors...you can't imagine! This time..I thought instead of buying..I am going to give it a try....and make it myself!
I made it in two layers....Chocolate-Walnut layer topped with 'burfi' like white layer....
Need I say.....it looks pretty and tastes yummlicious??

Ingredients:
1 -14Oz can Sweet condensed Milk
1- 12 Oz semi-sweet/dark chocolate morsels
5tbsp  butter
1/2cup Milk powder
1tsp Vanilla essence
3/4 cup chopped toasted walnuts
1 tsp sugar

Method:
1) Toast the walnuts in oven at 350F for 7 mins.Let them cool
2) Line a square pan with aluminum foil. Leave excess foil on all four sides, to make it easier for removing the fudge.
3) Make a double boiler- Heat a big pot of water.On top place a little smaller glass/metal vessel which will fit snugly on the big pot.The steam from the big pot should heat this small vessel.
4) For 'Burfi' like white layer-In the double boiler, add 1/4 can condensed milk, 1/2 cup milk powder, 2 tbsp butter,1tsp sugar. Let it cook on the boiler and stir continously. Cook for 3-4 mins till everthing comes together and becomes sticky.Take off the boiler.Add few drops of vanilla essence.
5) Spread this mixture on the pan lined with aluminum foil.Spread into thin layer and let it cool.
6)For Chocolate-Walnut layer- Place another glass/ metal vessel on double boiler.Add almost all the chocolate morsels(keep handfull aside for decoration later), the remaining condensed milk and 3 tbsp butter.Let the mixture melt gently on double boiler and stir continously.Make sure it doesn't burn.
7) The chocolate morsels will melt and the mixture turns 'shiny' .Cook for 3-4 mins.Add walnuts, vanilla essence.Mix.
8) Layer this hot mixture on top of the 'white burfi' layer. Smooth the top side.Let it sit at room temp till it cools down.
9) Refrigerate 1-2 hrs.
10) Carefully remove the hardened fudge from the pan.Peel off the aluminum foil carefully.Turn the fudge up-side-down so that the white layer is on top now.

11) Cut into squares with a  sharp long knife.Wipe the knife with wet paper towel, in between the lines.
12) Press the left over chocolate morsels onto the white layer for decoration.

13) Store the fudge in refrigerator.

Indulge into ultimate 'chewy chocolaty' fudge with occasional 'walnuty' crunch!

"Aroma from a Guest Kitchen" - (Guest:Padmaja Vaithi)= Grilled Chicken And Roasted Red Pepper Sandwiches with Fontina Cheese

Aroma From a Guest Kitchen :
In this new segment I will be asking my Friends/Guests/Contributors to share their Kitchen creations, recipes, thoughts..... with all of us here.

Today's Guest : Padmaja Vaithi
My good friend from Ithaca,NY who shares a passion for food with me, is an awesome baker (we can ask her for her cake recipes for future contributions!) and a very good person...ofcourse!

Padma Says:
Almost every weekend I prepare the menu for the following week, before I go to do my grocery shopping. If that week’s menu is not on my kitchen board, Monday’s lunch is bread. (For my husband)
Having the menu planned ahead helps me include all food groups and different cuisines, group meals with intense labor with least work and also in sync with day to day activities, makes me work faster and more effectively…… especially with the prep work and a lot with my catering.
This week, as always I put out the same question to my husband “What do you want for next week?” Instead of his usual “whatever” or “observed silence” he said Chicken Sandwich with ………..some ingredients that randomly popped out of his mouth…………..I looked at him for a moment as if asking “Does this even make sense or are you just mocking at me?” Studying that LOOK ………which I’m sure is every wife’s weapon he said “Come on, surprise me.”

Well that is very easy for me; I could just send an empty box for lunch. What could be more surprising than that? (As suggested by my younger sister.)

However, I didn’t have to try too hard either. I have this faithful binder full of recipes cut out from magazines and sorted into groups : JUST FOR KIDS, CAKES, DESSERTS, PASTA, ONLY CHICKEN………..there must be a Chicken Sandwich recipe in here somewhere and sure there it was.

"Grilled Chicken and Roasted Red Pepper Sandwich with Fontina Cheese", Cooking Light (June 2004).…it was a cover recipe.. .
Naturally, the cover picture and the recipe from the magazine is its best marketing tool, so I showed that picture to my husband and it got sold. He said sure……..

Lately, I discovered this combination of Dijon mustard, thyme, lemon and chicken to be mouth watering good in Martha’s Crusty Mustard Chicken recipe. If you want to try this combination start with this Sandwich recipe. It sure didn’t fail surprising my husband’s taste buds……

Try serving it with a hearty soup (Like a Cheddar Soup) and/or with some vegetable chips to round off the meal to that wholesome finish.

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Ingredients:

Chicken Breast Halves - 1 Lb, skinless, boneless

Fresh Lemon Juice - 1 tbsp

Dijon Mustard - 1 tbsp

Extra Virgin Olive Oil- 2 tsp

Dried marjoram - ¼ tsp

Dried thyme - ¼ tsp

Garlic cloves - 5 nos, minced and divided

Cooking spray

Onion - 1 Cup, vertically sliced

Sugar - 1 tsp

Fennel seeds - ¾ tsp, crushed

Red Pepper flakes - ¼ tsp

Salt - ¼ tsp

Roasted Red Bell Pepper - 1 Bottle, (7 Oz), drained and sliced

 Buy the roasted bell pepper from the “Mediterranean Bar” rather than the bottled kind.

The bottled kind has water to its weight, which is wasted.

Red Wine Vinegar - 1 tbsp

Freshly ground black pepper - 1/8 tsp

Rosemary Focaccia - 1 Loaf (12 Oz), cut in half horizontally

Low-fat Mayonnaise - 4 tsp

Fontina Cheese - 3 Oz, thinly sliced

Preparation Instructions: From Cooking Light Magazine

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=642234

Yields: 4 servings. (Serving size: 1 sandwich quarter).

462 (24% from fat); Fat: 12.2g (sat: 4.7g, mono: 3.7g, poly: 1.7g);

Calories:

Protein: 39.5g; Carb: 51.2g; Fiber: 5.6g; Chol: 90 mg; Iron: 3 mg; Sodium 981 mg; Calc: 199mg

Source: Cooking light magazine. Cover Recipe.

Cost:

Wegmans – Boneless, skinless breast chicken - $5.66

Lemon - $0.79

Dried thyme (Bulk Section) - $0.08

Flora - Roasted red bell peppers, 12 Oz - $2.69

Wegmans – Focaccia Bread - $3.50

Fontina cheese, 3 Oz (Val D’Aost) - $5.12

TOTAL = $17.84

"Appetizers"- Chicken-Zucchini Roll-Ups

Just couple days ago..I was watching "Iron Chef America- Battle Zucchini'.The chefs had to make 5 courses with Zucchini. They made amazing dishes which you wouldn't even think were possible with Zucchini. The
Judges were arguing whether Zucchini really has any 'Flavor' of its own??? Some said yes..it definately has a 'Flavor'. The other said.....no zucchini doesn't have any real flavor, but picks up the flavor of other ingredients.
I agree on both sides....Zucchini definitely has a subtle but distinct flavor and it surely does take on the flavors of other ingredients in the dish.
Though I do not rate Zucchini as one of my Favorite veggies...I still buy it to make Zucchini bread (I love it!), I use it in Pastas, make Zucchini  fritters, use it in Sambar etc etc.
And Now......I have discovered....a new way to use it!!!
To use it as a 'wrap' for appetizers!
The little Chicken -Zucchini Roll-up Bundles looked cute and tasted awesome!!!
The chicken was Spicy and well complemented by the soft texture and subtle flavor of zucchini.

Ingredients:
6 Bite size (or little bigger) pieces of boneless chicken( I cut out cubes from a boneless chicken breast)
6 long thinly cut Zucchini strips.

1/4tsp Ginger garlic paste
1/4tsp Chili powder
1/4tsp mint paste
1/4tsp turmeric
1/4tsp tandoor masala/ garam masala
1/4tsp cumin-corainder powder
few drops of lemon juice
salt
oil

Method:
1) Marinate the chicken pieces with ginger garlic paste, turmeric, lemon juice, chili powder, tandoor masala, salt etc.Let it sit in refrigerator for 15 mins.
2) Carefully cut thin strips of zucchini. Not too thick or thin.They should be sturdy enough to hold shape and able to wrap around the chicken.
3) Sprinkle little salt and chili powder over the zucchini strips.
4) Carefully wrap the strips around Marinated chicken and secure with a tooth pick.

5) Heat some oil in Non stick skillet.
6) Place the Roll up bundles carefully in the oil, vertically(tooth picks still on). Let it brown from bottom.Then turn around till the other side browns. Chicken at both ends should be browned.
7) Then turn the bundles around on their sides. Let the zucchini brown a little bit. Do not over cook. But the chicken should be cooked well through.Check with a  toothpick.
8) Cover the pan with a lid and let the bundles cook for 1-2 mins.
9) Remove promptly and serve warm.

A perfect Party Appetizer sure to wow your guests!