"Food For Thought"- What's your shopping style?

How do you shop? Make a list first or shop for things that look good and fresh???
By shopping style.....I of course mean Food shopping style here....
For me....I have a list ready, based on what I want to make over the whole week and buy veggies and other ingredients accordingly....
I never thought too much about this...But just last week...I was watching Ina Garten (on Food Network)...and she came up with this issue.
She herself accepted that she is a 'list' person and decides her menu before she shops.
But....
She mentioned that when she visited France, there were these Open Street markets and people shopped for 'what looked fresh that day'...and designed there meal based on that. They look for fresh ingredients and that’s what makes their food better.
Similarly, a contestant on 'Next Iron Chef' was poorly judged by the judges, because she shopped for poor quality Shrimp and that reflected in her dish.

I do not of course buy things, which look poor quality obviously or things that are rotten or decayed.....but here in USA there are hardly any veggies that don't look fresh. Their produce always looks fresh.
Back in India, I never remember my mom making a list before she goes to get vegetables. She will always buy what looks fresh that day and shop accordingly....like in 'France'. And I think same was the case with everyone back there....
So...why has it changed for me here? Why do I have to decide everything in advance? Is it because life is busier here? Grocery shopping is a 'chore' and to be done just 1-2 times a week.....not everyday?

Just some thoughts..... wanted to share with you guys....

Slow on Blogging this week....

Exams This Week:
I don't remember if I mentioned to you guys, that I am taking some courses in 'Food Science' through Ohio State University.It is a year long program and the courses are online.I have to complete 5 courses overall to complete this program.I am on my 4th course now. Every 5 weeks we have an exam to submit.
This week is my 'exam' week and I am going to be working on that.
And yes....that's the reason I am going to have very little time to cook and blog.
Just wanted to let you guys know that I will be slow on blogging this week...but next week as soon as I submit my exams...I will be back in full spirit again!
Hope you guys will come back with me!

"Around The World in 30 Weekends"- Weekend 5= Thailand

Dish Name: Sangkaya mapraw (Thai Coconut Custard)

Saturday had a great time with some friends in Syracuse.They bought this 'huge' house in suburb of Syracuse and had invited us and few other friends for a dinner party/house warming party. It was great to meet everyone and toast for our friends new house.My friend 'O' had made yummy Gujju (Gujrati) food and had quite a spread...as she always does- Undhiyo,Pooris,Fried Potato, Shrikhand, Khandvi, Rice, Daal, Papad, different kinds of chutneys and pickles...etc etc.I am going to make some on these soon and blog about them too.

But today's blog is about my 'Weekend culinary travel around the world'.Last week was Diwali...and I missed making food for this segment.Today I thought about traveling to Thailand.What do you first think of ....when you think of Thai food? For me..its the Spicyness, the coconout milk and the peanut sauce in the dishes.
Whenever we go to Thai restaurants, we order the Tom Yum/Tom Kha soup and the spring rolls as appetizers. We are half full there itself.Then 'M's favorite main course is 'Pad Thai' (he never even wants to look at the menu card and orders the same everytime! ) and I go with anything that has peanut sauce...I like the Rama noodles,the cashews tofu/chicken and ofcourse all the curries.By the time we finish with this...there is hardly any room for dessert! So,believe it or not....I have never had Thai dessert before! And so, I decided to make one myself for this segment.
This one seems pretty easy and I had all the ingredients to make it.Lets see how it comes out ....and tastes!
It came out well,nicely set and tender. I did have problems flipping it out on a plate and actually one of them broke in the ramekin. So I did not try stunts with the other one!
It definately tasted like our known egg pudding....but ofcourse with 'coconutty' taste from the coconut milk.The green lime zest gave a nice aroma to the whole dish.

Ingredients:
3 eggs
3/4 cup Coconut milk
1/3 cup white sugar
1tbsp light brown sugar
1tsp Vanilla extract
1/2tsp Lemon zest for garnishing

Method:
1) Blend together eggs,sugar, vanilla,coconut milk.Do not beat.Just mix till well blended
2) Boil water in a pan and pour it in a oven safe baking dish till about 1/3 full.
3) Preheat oven to 300F
4) Pour the egg-coconut milk mixture into oven safe ramekins till 3/4 full.
5) Place the ramekins with egg-coconut milk mixture into the baking dish with hot water.
6) Place in oven and bake about 35-45 mins till the custard sets.
7) Garnish with lemon zest.
8) Chill and serve cold.

"Everyday Cooking"- Pasta al forno in bianco

Baked Pasta in White Sauce-Spinach Alfredo pasta with tomatoes

Two Spinach Dishes in a row? Yes....you guessed it right....I had quite a lot of Spinach in the refrigerator that needed to be used up! So, day before yesterday I made the Spinach Wheat dosa and yesterday this pasta.

Pasta is often considered as 'comfort' food for many people.And to tell you the truth....it is becoming so... to me as well. Especially, creamy hot pasta.....right out of the oven..with cheese bubbling all over it..nice golden crust...ohhh my..what can be more comforting???It's almost as comforting as 'Varan Bhat' (Maharashtrian yellow daal and rice)..except for few extra calories!!

It was not the case earlier though when I first came to USA.It took a while for me to 'develop' a taste for 'white sauce' based pasta.It was too cheesy and bland for my taste.But when I started to make it myself....it was much better.I could alter the ingredients as I wanted..change it to suite our taste. One more reason to like this pasta was that ....we got 'addicted' to Papa Johns 'Spinach Alfredo Pizza' sometimes with chicken and tomatoes..sometimes just plain. This Pasta comes close to those pizza toppings and has become one of our family favorites. I have shared this pasta with some friends and they instantly became fans too!

Ingredients:
1 lb Pasta -
(Any kind like Ziti, Penne etc. I personally like Rotini because it can hold more sauce in it's ridges)
Shredded cheese-
(Either Italian blend of Parmesan, mozzarella, asiago. Or Just Mozzarella or pepper jack -1 block or 1 medium size bag
Whole milk (about 2 -3 cups) -little more may be needed
Spinach finely cut (2 cups)
Garlic 3-4 cloves
Black pepper (1/4th tsp)
Nutmeg (2 pinches)
Salt
Butter (2tsp)
Flour (2tsp)
Chili powder
Ketchup (2tsp)
Tomato slices (10-12)
Red chili flakes
Italian seasoning (rosemary, thyme, oregano, basil) -1/4th tsp

Method:
1) Cook the pasta in boiling water+salt, till al dente. Drain and keep aside.
2) To make sauce- Melt butter in a pan. Add finely crushed garlic, and flour. Fry for a minute or two.
3) Add spinach, fry for couple mins. Then add the milk. Keep stirring till the mixture comes to a boil and thickens like a paste. Add salt, Italian seasoning, black pepper, nutmeg, chili powder to suit your taste. Add the ketchup and stir.
4) To the above sauce, add the cooked pasta, 1/2 of the shredded cheese. Stir well. If the pasta looks dry, add more milk to the sauce. The pasta should have enough sauce.
5) Preheat the oven to 375 F. Transfer the pasta to the buttered baking tray. Sprinkle with 1/4th cup of milk. Put the round tomato slices on top of the pasta. Layer with the remaining cheese. Sprinkle red chili flakes and black pepper on top. Cover with aluminum foil. Bake for about 20 mins till cheese melts.
6) Remove the foil. Transfer to the broiler (heat should be from the top) till the cheese browns up a little bit (will take only about 2-4 mins), so that it forms nice crust on top.
7) Remove, serve hot
8) Enjoy!

Tip: You can also add chicken pieces to the pasta to make ‘Chicken Alfredo’ like pasta

"For Little Tummies"- Spinach-Carrot Wheat Dosas

It is kind of interesting, how your cooking 'style' changes according to the people you cook for. You tend to cater to their likings and needs. I have learned/discovered some recipes which I had never tasted before in my life. Cooking for 'E' , has been a learning experience for me.And I am sure, same goes with every 'new mom'. You have to cook and modify recipes to suite your little one and your family.

'E's palate has always been sensitive to 'texture'. As a baby, it took him a while to graduate to 'solid' foods. So he started eating the typical Indian food like chapati+ Bhaji (subzi ) very late. To incorporate 'wheat' and veggies in his diet...I started making these dosas. They are pretty soft(not crisp like the regular dosas) and packed with nutrition.He used to really like these and had no problem chewing. Sometimes I would also add the 'oat flour/ baby whole grain oat cereal 'to the batter.

Now that he has all his teeth (well almost..) at 2 years, he has finally started eating 'normal' food like..chapati,bhaji,parathas etc.

Though I started making these for 'E', both 'M' and I like these too.They are easy to make,taste delicious,are good for you...what's not to like???We often make these for lunch/dinner and have with sambar/chutney/ketchup/pickle.

Here is the recipe I started making as 'my experimentation as a new mom'-

Ingredients:

1 cup whole wheat flour

1 cup finely chopped Spinach

1/4 cup finely shredded carrots (shred with finest grater)

1/4 cup chopped onion

2 cloves garlic finely chopped/paste

1/2tsp Cumin

1/4 tsp chili powder/green chilies

Salt to taste

Oil

Method:

1) Mix together, whole wheat flour, spinach, carrots,onion,garlic,cumin,salt, and make into batter by adding little water at a time.

2) Keep aside 10-15 mins.

3) On a non stick pan, on medium heat, spread some oil and add a table spoon of the batter.Spread into a circle evenly.Dab some oil on the sides

4) Once the dosa sets, and turns golden brown,flip on the other side. Fry for 2 mins on that side

5) Serve warm with Ketchup/Chutney/Sambhar etc

Variations:

1) Spiciness can be increased by adding ginger-garlic-green chili paste.

2) Add some owa seeds.Gives distinct flavor.

3) Finely grated potatoes can also to added to the same batter.

4) I have also tried adding,oat flour/baby oat cereal to the batter. The dosas come out softer.But then its difficult to flip them.

"For Little Tummies"- Sweet Potato Cuppy Cakes

At 'E's pre-school,parents take turns to provide snacks for all the children.The school has certain guidelines for the snacks like...should include whole grains,protein, fruits etc.It's not a compulsion to stick to these guidelines....but be as close as possible.Every 15-20 days,it's my turn to provide the snacks.Last time,I provided some Indian snacks (small sized mix veggie parathas and mini idlis with carrots, and for fruit-watermelon) on the teachers suggestion.She said its good to introduce different tastes at this age and get to know different cultures.The kids did try the Indian food....but the 'garlic' 'cumin and other spices..were 'little' too different for them.

This time I decided to stick with what they are comfortable with. I baked a batch of 'Sweet Potato' muffins.It was the first time I tried these and I was happy with the outcome.

Because the sweet potato is naturally sweet, less sugar need to be added to the muffin batter . Also, the sweet potato released all the juices while baking and the made the muffins nice and moist from within.While the crust was caramelized because of the brown sugar.

I also added some 'Ricotta' cheese to the batter (I see Giada, on Food Network, add that to many of her cake recipes).

I did not use 'Whole wheat' flour though....firstly I still haven't mastered baking with 'whole wheat flour' and secondly I did not want to mess up the recipe.

So "E' and his friends are going to have Sweet Potato cuppy cakes, Cheddar cheese and grapes for tomorrows snack! Anyone wants to join'em?

Ingredients:

•6 tablespoons butter, softened
•2/3 cup sugar
•2 eggs
•1 teaspoon vanilla extract
•2 cup sifted all-purpose flour
•1 1/2 teaspoons baking powder
•1 teaspoon cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon salt
•2/3 cup evaporated or regular milk
•1 1/2 cups peeled finely shredded sweet potato
•2/3 cup sliced almonds /walnuts/pecans
•1tbsp Ricotta cheese
•1tbsp light brown sugar
•1 tsp light brown sugar for sparkling on top
•Sliced almonds for decoration

Method:
1)In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar(both white and light brown) until light and fluffy.
2)Beat in egg,Ricotta cheese and vanilla until well blended.
3)In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened.
4)Stir in sweet potato and chopped nuts.
5)Spoon batter into greased muffin cups, filling about 2/3 full. Sprinkle some sliced almonds and light brown sugar.
6)Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip.
7)Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 16 sweet potato muffins.

Glaze:
I glazed some of the muffins with 'simple' glaze and they tasted delicious.
Add 1tsp melted butter + 2tbsp powdered sugar+few drops of water.Mix well.Drizzle on the cooled muffins and let dry.
Enjoy the sweet, moist and tender muffins with occasional crunch of the almonds!

"Food For Thought"- Saute your food

Everyday,'M' gets 'tip' through his work email about 'Healthy living'.The tips come through 'CCHL" i.e Cayuga Center for Healthy Living.
Just today he forwarded me this tip about 'Sauteing Food".I thought it was helpful and worth to share with everyone.
TIP BY CCHL-
Do you enjoy your veggies sautéed in a little oil? If so, you can keep
calories and fat down by using oil sparingly. All cooking oils are
high in calories, approximately 125 calories per tablespoon. When
sautéing, heat the oil to a searing-hot cooking temperature before
adding veggies to your skillet. Doing so will decrease the amount of
oil the veggies absorb. Consider using canola oil. It is low in
saturated fat, has more omega-3s than other vegetable oils, and it
does well with high-temperature cooking.

Isn't Chinese food supposed to be made this way....cooked on really high temperature...so that the veggies are seared on outside but remain crisp?
But I have also noticed that it appears oily at times.Is it because the food doesn't absorb that much oil when cooked with this method and remains in the pan...or is it cooked incorrectly using excess oil?
What do you think?

"Everyday Cooking"- Black Bean Burger

Couple weeks ago,when I visited my friend 'P', she had made these Black bean patties. I have eaten 'Guiltless black bean' burger @ Chili's...but what 'P' had made were far more tastier and probably healthier than the ones at Chilis! Even 'E' enjoyed it....and asked for more.

So I got the recipe from 'P' and last night,made these for dinner. What I liked about these was, they were actually a 'complete' meal in themselves...black beans,rice and veggies. If you want you could have it with bread or just eat as 'Patties'.....they tasted delicious!

'P' said she got the recipe from Martha Stewart's cooking DVD.

Here is the recipe in 'P's words:

Oil - 1 tbsp
1 Medium Onion
1 Medium Red Pepper
Garlic Clove - 3 - 4 No (finely minced/grated)
Turmeric pwdr - 1/4 tsp
Cumin pwdr - 1/2 - 1 tsp
Ketchup - 2 tbsp
Chinese Chili Sauce - 1 tsp (Actual recipe calls for Tabasco sauce)
When it all comes together, remove from flame. Let cool.

In a blender: Just pulse
Cooked Rice - 1 C
Cooked Black Bean - 1.5 C
Sauteed veggies
Pulse to combine

To the pulsed mixture add - 2C - Freshly prepared White Bread Crumbs.
Salt as per taste.

Form Patties & shallow fry.

Variations:
The only variations I made were:
1) I added 1tbsp chopped cilantro to the mixture
2) Used leftover rice(actually basmati 'jeera rice')
3) Used store bought seasoned bread crumbs.
4) Used 1/2 red pepper and 1/2 green pepper ( just because I did not have one whole red pepper)
5) I added 1/4 tsp black pepper

"Everyday Cooking'- Bruschetta

For Diwali weekend, M's Mama from Canada visited us. It was great to have 'family' over for Diwali.And Mama is such a great person..I love when he visits us! He has a PhD in Food science...and knows....'everything ' in the world.You ask him..and he has an answer for you!

So much knowledge, so much enthusiasm at 65 yrs age....he is truly an inspiration for us!

Now, especially since I am taking Food Science courses,it was great to discuss some topics with him....and gain new insight.

On Sunday night, he was going to 'treat' us for dinner.We took him to our favorite Italian restaurant ..."Joe's" in Ithaca. 'M' and I go there to celebrate our 'special occasions' there..well I should say 'used to go there in the past '....as now... with 'E' ...eating out has become a rare event!

Everytime we go to Joe's we order the Italian 'Antipasto' ..Bruschetta.We love the crunchy toasted bread in olive oil and garlic....the fresh salsa made with tomatoes and onions ..fresh tender mozzarella cheese with slight drizzle of Balsamic Vinegar. The whole combination is just 'Perfect'!

So as usual, we ask the waitress to bring us (I pronounced)'Brus-ket-tah'....she look at us for few moments as though we were saying something 'foreign' and then says...Ohhh 'Bru-shetta'.

I felt a little embarrassed...but I have heard 'Giada De Laurentiis' on Food network refer to it as 'Brus-ket-tah'.

So after we come home....we 'Googled' it and found the correct pronunciation...

The Italians call it 'Brus-ket-tah'..and the Americans call it 'Bru-shetta'!

So I was correct! I was more 'authentic' ! Felt like going back to "Joe's ' and giving back the waitress the same 'weird' look and correcting her pronunciation!

Anyways...

I have tried making Bruschetta at home....and it has come closer to the 'Joe's' one...though many different versions of Bruschetta are possible and are made ...

Ingredients:

4 slices Italian bread

2 tomatoes cut 'chunky'

1 onion cut 'chunky'

1/4 tsp crushed garlic

4 tsp olive oil

1/4 tsp Italian seasoning

4 slices Fresh mozarella cheese (not the processed one)

5-6 leaves of fresh basil

1-2 tsp balsamic vinegar

Salt and black pepper to taste

For more info on cheese:
http://homecooking.about.com/od/dairycookinginformation/a/mozzarellatypes.htm

Method:

1) Brush the bread slices generously with olive oil mixed with garlic paste.Sprinkle Italian seasoning and bake in the oven at 275F till crispy(about 10 mins)

2) Mix tomatoes,onions, salt,black pepper and some Italian seasoning.

3) After the bread is toasted,add a spoonful of the tomato salsa on the bread,place the mozzarella slice,sprinkle with cut basil leaves

5) Drizzle few drops of balsamic vinegar on the bruschetta.

6) Serve immediately otherwise the bread goes soggy.

"Chatpata Chaat'- Tostitos Chaat

So, as I had mentioned earlier Saturday night was the 'Diwali Potluck'. I love these potlucks, first of all we get to meet all the friends,secondly we can 'dress up' in traditional way to out hearts content and thirdly we get to sample all this great food! This time I was in charge of making 'appetizers'. Since it was Diwali,and I had to do Pooja, cook other things for Diwali,clean the house as M's mama was visiting us for Diwali etc etc.....I decided to make an easier appetizer.How easy can anything get than making..rather ...'assembling' a 'Chaat'??? I had tried making 'Sev Poori' with 'Tostitos' before and it tasted delicious...did not miss the 'traditional sev poori' pooris there.The really 'main' item I had to prepare was the chutney....because that's what's going to give the chaat its 'tempting ' flavor....and make your mouth water!
I could prepare everything in advance and just assemble when we were ready to eat! Though ..the assembly took quite some time and I needed few extra hands to do that(of course my friends were helpful and did not complain!)
Here is the recipe for 'Tostitos Chaat':
Ingredients:
1 Bag Tostitos Scoops (look for unbroken ones)
1 onion chopped
3 tomatoes chopped
1/4 cup cilantro chopped
1/2 cup Farsan/mixture
1/2 cup Thin sev
1 cup boiled mashed potato
1 cup boiled green mung beans
1/2 cup Mint-Cilantro-Tamarind -jaggery Chutney (recipe follows)
1/2 tsp chaat masala
1/4tsp ajwain seeds

For Chutney:
1/2 cup mint leaves
1/4 cup cilantro
2tsp tamarind extract
1/4cup grated jaggery
1/2 green chili
1/4 tsp crushed garlic
1/4 tsp cumin-coriander powder
1/2tsp chili powder
salt to taste
Grind all together in a blender with little water,to make chutney. Adjust seasoning if needed to make the chutney Sweet-sour-spicy.

Method:
1) Boil potatoes and mash well.Add salt,chaat masala and ajwain seeds and mix.
2) Soak and cook green mung beans. Do not over cook.They should remain 'whole'.Add salt,chili powder and mix.
3) For assembling the chaat....
Take a Tostito scoop, add 1/2 tsp boiled potato,1/2 tsp mung beans.Top with farsan, onions,tomatoes, chutney, sev and cilantro.
4) Serve immediately. The tostitos are pretty 'hardy' and won't go 'soggy' easily,but who can resist eating such tempting ....mouth watering chaat ?
.......Not me!
Enjoy!

Happy Diwali!

For this, is a special time when family and friends get together,for fun.
Wishing laughter and fun to cheer your days,
In this festive season of diwali and always!!!!!!!!
“Happy Diwali”!!!

"Treats for Diwali"- Chakali/Murukku

As planned earlier,my friend 'V' and I decided to make chakalis together for this Diwali. There were two motives..first of all I had never made chakali with this recipe(see below) i.e.with rice and urad flour.( In Maharashtra chakali is made from a special mixed grain flour..called Bhajani).So needed some guidance in making these...and 'V' is a master in making chakalis....so decided to try under her wing!

Secondly making chakalis is a lot of work....kneading the dough, making chakalis, frying them....all needs some muscle.It's better done with someone elses help.

This arrangement worked out pretty well and we managed to make a whole lot of chakalis in just 2 hours ( there was a time limit, as I had to pick up 'E' from school)!

As you can see from the picture the chakalis came out very crispy,crunchy and spicy...yummm!

They did taste different than the 'Bhajani' Chakalis....but were no less tasty! I would definitely make these when I do not have 'Bhajani' (like this year) and I also noticed that they did not soak as much oil as the bhajani chakalis do...

Here is my friend 'V's recipe:
Ingredients:
Rice flour -4cups
Urad flour -1cup
Chana Dhalia -1/2cup
Melted butter -1stick(8tbsp) ---we actually used 5tbsp
Hing -1/2tsp
Chilli pd -2tsp
Sesame -1tbsp
Cumin -1tbsp or Ajwain seeds
Salt -to taste
Method:1) Powder the roasted channa dhal(dhalia).
2) Melt the butter on stove until it bubbles.
3) In a mixing bowl mix all the ingredients together with melted butter and knead by adding enough warm water.(the dough should be little thick to get perfect chaklis)
4) Stuff the dough in the chakli press and press it into spirals on a paper towel or on a plastic sheet.
5)Heat enough oil and deep fry them. Fry on medium flame until golden brown

6) Drain on paper towel

7) Store in an air tight container.

"Treats for Diwali" - Ricotta Cheese Pedhas with Saffron /Kesar-Malai Pedhas

Have you ever wondered...how you crave certain things NOW...which you really did not care for much, when you were back in India?

It happens to me a lot! Many vegetables like (karela, tondali, paapdi,green bhopala etc) which actually my mom had to force us to eat when I was in India....but now..when I go to Indian grocery store...those are the vegetables I hunt for! Because we cannot find those in 'normal' American grocery stores here.Those are like 'delicacies' now! Similar goes for certain sweets like pedhas.Those were never in my 'most favorite' list in India.But now...I crave those sometimes and actually want to make those at home! I did not know, I could make those here at home.But for 'E's naming ceremony, one of friend made these and we were really surprised how delicious ..'melting in your mouth' they were!And the bigger surprise was..they were made from...RICOTTA CHEESE!

I thought that was really Cool...and immediately hunted for the recipe.Have been making these ever since for Diwali and everyone loves them..especially my 'M' who has a sweet tooth!

Ingredients:
425 gms Whole milk Ricotta cheese
1 cup Carnation milk powder
3/4th cup sugar
1/4th cup milk
1tsp ghee
1/4th tsp cardamom powder (Elaichi)
1 pinch saffron (kesar)
Pista and almond chips for decoration

Method:
1) In a non stick kadhai/skillet, melt 1tsp ghee. On medium to low flame add the ricotta cheese. Stir for about 15 mins. First the cheese will melt and then start getting thick again. This is similar to Khoya/ Khava.
Ricotta can burn easily. So, use non stick skillet and keep the flame low/medium!

2) When it starts leaving the sides of the kadhai, add milk (mixed with saffron/ kesar), sugar and milk powder. Stir all together. Cook till it starts leaving the sides of the kadhai. This will take about 15 mins or so. The mixture will become thin first and then thick.

3) Add the cardamom powder. Mix well. Take off the gas.

4) Let it cool. Then roll into small pedhas and decorate with pista and almond chips.

5) The above ingredients yield about 40-55 pedhas depending on how big or small you roll them.

6) Pedhas can stay in the refrigerator for about 1 week.

7) Enjoy!


Announcement:
I'm sending this recipe to Mansi's Sweet Celebration Contest being held at Fun and Food Cafe

1 Month and Blogging...

"If you Cook with Love and Affection ...you can create Magic in the Kitchen'! - Alex Guarnaschelli (Food Network)

Wow! It's already been a month, since I started this blog! Time really flies by fast.
So far...it has been a lot of excitement,fun, cooking,clicking pictures and writing...I am enjoying it.
When I started the blog I wasn't sure how far I will be able to take it...how satisfied I will be with it?
But 1 month has passed...and I feel GOOD! I feel motivated each morning I wake up..each meal I cook....each recipe idea I read.
It is encouraging me to be a 'perfectionist' and try to make everything 'perfect' as possible.
It is definitely giving me chance to try out something out of my comfort zone...making food from different parts of the world,trying out different tastes and cuisines.
Other than cooking, I am actually enjoying the photography and the writing part too! It's like I have a new friend( all you guys..who like to read my blog..and support me sooooo much)....I can talk my heart out,share my creations with you.It feels NICE! I feel APPRECIATED!
I am going to continue cooking..and clicking..and writing...and see how many more friends I can make....and how better I get at what I am doing! It's like a quest for me...and I am ready to take it!
And like it is rightly said:
"There is no love sincerer than the love of food" -George Bernard Shaw
I am going to .....keep loving my food!

'Treats For Diwali'- Alu Bhujia Sev/Potato Sev

Making Sev wasn't on my 'To Do' list for Diwali.But in the enthusiasm yesterday,I decided to give it a try. I wanted to make 'Aloo Bhujia Sev' similar to 'Haldirams'. This one came pretty close, but not quite the same. When I was hunting for recipes, I did not exactly find what I was looking for. So I decided to try it with my 'instincts'.The experiment was successful and we had this crispy,crunchy,spicy sev!

Recipe for Aloo Bhujia Sev:

Ingredients:

1&1/2 cups Gram flour

1tbsp Rice flour

1 cup boiled mashed potato

1tsp garlic paste

1/4 tsp turmeric

1/4tsp black pepper

1/2tsp chili powder

1/4tsp owa/ajwain seeds

2 pinch asafoetida

1/4tsp Chat masala+ 1/2 tsp for sprinkling on top

salt to taste

4tsp hot oil+ oil for frying

Method:

1) Mix, gram flour,rice flour,mashed potato,chili powder,turmeric,owa,1/4tsp chat masala,black pepper,garlic paste,asafoetida,salt and 4tsp hot oil.Knead into a soft dough with warm water.

The dough is very sticky.Oil hands to make it manageable.

2) Oil the 'Sev press' and use the 'thin' sev sieve/jaali.

3) Heat some oil in a deep-pan on low flame.

4) Press the sev dough directly into hot oil.Fry on low flame.This is necessary to crisp the sev.

5) When the dough crisps up, drain well and remove from oil.Sev burns easily and continues to cook a little when a take it outside.So remove promptly.

6) Sprinkle with chat masala as soon as the sev comes out from oil.

7) Drain on paper towel

8)Store in airtight container.

Tip:

I was talking to my friend 'V' few minutes ago,and she said they add mint juice and green chillies to Haldiram's Alu Bhujia. Oh Well....may be next year I will make exact replica of 'Haldiram's Aloo Bhujia"!

"Treats for Diwali"-Shankarpali(Sweet Diamond Biscuits)

Diwali is here! Well almost...on the 17th of October!And I am already excited! Have already stared preparing the 'faral/treats' for Diwali, our 'akashkandil/lantern' is already hoisted and we have a 'Diwali Potluck' all planned up!

Just couple days ago,I was reading on 'Facebook'...one of my friends living in USA,was wondering how her son will ever know 'true' Diwali ??? That's a daunting question.'M' and I have sort of come to a solution...somewhat.We have decided to celebrate each and every Indian festival...as much as possible...so that 'E' is introduced to all Indian values and traditions. I feel, if 'we' don't do it...he will never know what it is. It is sort of our responsibility now, to introduce him to 'Indian' culture miles away from India.We celebrate Ganapati, Holi, Sankranti, Dussera,Diwali...here in USA. Last year couple of 'M's friends and their families visited us for a week, in Ithaca for Diwali.We did the 'faral' , abhyang snan (morning diwali special bath), laxmi poojan,bhaubiz...everything.It was soooo much fun.This year, we could not plan such a get together,but still, plan on celebrating 'Diwali' with enthusiasm as if we were in India.Hope 'E' has as much fun as we had as kids in India, in Diwali...ofcourse without the 'fire crackers' here!

Here is the recipe for 'Shankarpali'/Sweet Diamond biscuits that I made yesterday...and they came out really good....crunchy,crispy,sweet and delicious!

Ingredients:
(Measured with  standard 'measuring cup' and measuring spoon.Do not use household drinking cups and eating spoons to measure.Ratios will change and end product may not come out as good.)
2 and 1/2 cups All purpose flour
1 and 1/4 cups sugar
2 and 1/2tbsp unsalted butter
½ cup cold milk (use how much ever is necessary for kneading dough)
1/2tsp baking powder
1tsp Vanilla extract
1 pinch salt
Oil for frying

Method:
1)Bring the butter to room temperature. In a pan beat the butter (like for cake)
2)Add sugar and mix well
3)Add Flour, salt, baking powder, vanilla etc and knead like chapati dough with cold milk.
4)Keep the dough covered in refrigerator for about 1-2 hrs.
5)Knead again with oiled hands
6)Roll out the dough (thicker than chapati) and cut into diamonds
7)Fry in medium hot oil over medium to low flame till golden brown(this is necessary to crisp them up).The shankarpalis will be soft when you take them out.But crisp up once they cool.
8)Drain on paper towel.
9)Let cool. The shankarpalis will be nice and crispy!

Tip:  If for some reason(with any recipe) your Shankarpalis don't crisp up....

If the Shankarpalis aren’t crispy enough, place them on baking sheet and warm in the oven for 10 mins at 275 F.
Let cool… shankarpalis will be nice and crispy!

"Around the World in 30 Weekends"-Weekend 4= Greece

Dish Name: Baklava Cups


Baklava is the most famous of the Greek pastries, and every area of Greece - and sometimes every family within a region has their own version.
Baklava is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
When I decided to take on the project of making Baklava, I decided to take on the ‘short and easy’ route. I thought, a newbie like me, should start by making this ‘easier’ version and then once I master it, try to take on the ‘authentic’ recipe.
I had seen this recipe on Food network in Sunny Anderson’s show. She uses Phyllo dough cups instead of the phyllo dough sheets. Since last week, I had been searching for Phyllo dough cups, but none of the grocery stores carried them. They said they will only stock those in ‘holiday season’ beginning end of October. But yesterday, to my ‘good luck’ I found those in TOPS and hence could plan my trip to Greece this weekend! Another reason to try our this recipe on this weekend was...if it turns out good...I can make it for upcoming Diwali! Just another 'Sweet' addition to all the other Diwali spread!

Here is Sunny Anderson's Recipe:
Ingredients :•1/2 cup pistachios
•1/2 cup walnuts 1/2 cup almonds 1 lemon, zested
•1/4 cup, plus 3 tablespoons sugar
•2 tablespoons butter, melted
•1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each
•1/2 cup water 1/4 cup honey

Method:Special equipment: 2 (12-cup) mini cupcake pans, food processor
1) Preheat oven to 350 degrees F. Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
2) Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
3) Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
4) Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
5) Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
6) Refrigerate at least 5 hours, or overnight. ( I do not know why this has to be done? But I chilled mine anyways!!)
My Variations:
1) Used regular muffin pans instead of mini (Because I did not have the mini muffin pan)
2) Used cashews along with other nuts
3) Used orange zest instead of lemon zest
4)Did not add any butter to the nut mixture (counting calories you see!)
5) Did not add vanilla extract (the recipe already had other strong flavors like cinnamon, lemon/orange zest so decided to leave out vanilla)
6) Would add only 1tsp of honey-sugar syrup to the cups.2 tsp turned out little too sweet.
7) Garnished with orange zest

"For Little Tummies"- Jello Fruit Mold

'E' still has some cold and was really cranky yesterday. The doctor said colds can last about 2 weeks and I shouldn't be worrying so much. I know, I shouldn't be worrying over cold,but you know...with all the 'Swine Flu' everywhere...I do worry and want to make sure he is OK.

As you must have guessed, I am not spending 'creative' time in the kitchen for couple days or so.Cooking mostly what I absolutely need to cook.

Therefore ....

I am going to share this recipe I made back in June....for 'E's playgroup 'Sprinkler Party'. Before they dispersed for Summer vacation,E's playgroup had organized this party.It was a potluck party and all parents got something to munch.I wanted to make something 'Summery'( is that a word?) and of course which kids will love and enjoy.As a kid, I remember liking the 'Jelly'(as we called it in India). Here they call it 'Jello'. I decided to make 'Jello' Mold with 'Fruits' to make it more healthy and of course ...look attractive!

It was pretty simple to make,I messed it once though.My fruits were floating in the gelatin instead of settling in the mold.I re-did everything and the second time it came out much much better. Here is the recipe and tips to make the 'perfect' mold in one try!

Ingredients:

1 packet Strawberry/raspberry Jello Gelatin (buy the flavor to match the fruit color you are using)

8 strawberries sliced like petals

1/4 cup blueberries

Non stick cooking spray

Water to make Gelatin

Method:

1) Make the Jello gelatin as instructed on the packet (to step of mixing water and stirring)

2) Spray a glass mold with cooking spray.

3) Arrange the fruits as you like on the bottom of the glass mold.Be creative..make beautiful shapes and designs!

4) Pour very little gelatin on top of fruits.If you pour more gelatin or hastily,the fruits will start to float in the gelatin instead of sticking to the bottom.So pour only as much as need to slightly cover the fruits.

5) Refrigerate the mold for 1/2 hr.The gelatin will help the fruits stick to the bottom of the mold and 'stick' there.

Keep the remaining gelatin at room temperature(this should not set)

6)After the fruits and gelatin in the mold set,pour the remaining gelatin on top slowly and gently.

7) Cover with plastic wrap and carefully lift the mold and refrigerate for 2-4 hrs.

8) To remove the mold onto serving platter,place the glass mold in warm water for 2 mins.

Once the sides loosen ( carefully run knife edge on the sides),cover the glass mold with serving platter and turn upside down.(Like flipping a cake from the mold)

9) Serve immediately and enjoy ....It melts pretty fast!

Tips:

1) Use cooking spray for easy removal of the jello mold

2) Can use almost any fruits except for pineapple..I think the enzymes in the pineapple will not let the gelatin set.

3) Layered gelatin can be made with different colored gelatin's and fruits.Overlay one color on top of the other.

4) For more ideas:

http://brands.kraftfoods.com/jello/recipes/

Here are couple pictures of my little 'E' ...enjoying the Sprinklers!

"Appetizers"- Spinach-Cheese Swirls

How many times have you actually read the 'Recipe Ideas' which are printed on the carton when you buy something? For me atleast...not many times.I am pretty much decided what I want to cook before I open... or sometimes... even before I buy the ingredient.So very few times have I actually read a recipe and saved it.This one is.... one of those few times!
I was looking for a 'appetizer' recipe for a dinner party at my house.We had invited our friends and their parents visiting from India.Now, I did not want to make the same old typical appetizers...pakodas,vadas,samosas etc especially because I wanted to make something 'new' for my friends parents.So while searching for a 'novel' appetizer....I came across this recipe...Where???.....In my freezer! Hahaha!
I had some Pepperidge Farm puff pastry in my freezer.Just before making my weekend brunch favorite 'Veggie puffs' ,I happened to look at this recipe on the back of the box.And Tadah!!!!! I had the appetizer recipe idea for the dinner party the next week! Everyone devoured it and none was left over after the party!
Here is the recipe from Pepperidge Farm Puff Pastry Carton: (I modified it a little bit to suite our taste and for my convenience)
Ingredients:
1 Puff pastry sheet
1 bag Spinach,cooked and well drained OR Use frozen-thawed and well drained
3/4 cup Pepper jack cheese
1/4 cup Parmesan cheese
1 onion chopped
1/2 tsp garlic paste
1/4tsp Black pepper
1tsp oil
1 egg
1tbsp water
1/2 tsp red pepper flakes
Salt to taste

Method:
1) Thaw Puff pastry sheet as per packet instructions and preheat oven to 400F
2) Heat 1tsp oil, add garlic paste stir.Add chopped onions and fry for 2 mins.Add the cooked, well drained spinach,salt and fry for 2 more mins.Let it cool.
3) Beat 1 egg and mix 1tsp water - use for brushing puff pastry
4) Add the cheeses,red pepper flakes,black pepper to the Spinach mixture and mix well.
4)Unfold puff pastry on lightly floured surface.Brush with egg mixture.Top with spinach and cheese mixture.Spread evenly.
5) Starting at the short side closest to you,roll like a jelly roll.Cut horizontally into 20 slices.
6) Place slices,cut side down on baking sheet ( sprayed with cooking spray).Brush with egg mixture.
7) Bake for 15 mins or until golden brown.
8) Serve warm with Ketchup/Hot chili sauce.

I actually made the rolls and slices the day before the party and froze them on a baking sheet in the freezer.On the day of the party,half hour before I wanted to serve it,I just popped them in the oven and ....Voila! We had our delicious Spinach Cheese Swirls!

"Sweet Treats"-Kaju Katli and Kaju Flowers

Kaju Katli: A Cooking lesson
So today was the big day,when my friend 'V' (who still is modest and does not want to me to reveal her actual name to give her credit!) was going to teach me and my other friend 'P' ...how to make Kaju Katli. 'P ' and I decided to make 2 batches...one 'V' would demo us and other batch 'P' will make simultaneously. It was great to get a 'hands on' demo and the Kaju katlis came out much better than my last weeks experiment. We could cut perfect diamonds and put the silver leaf on to make it look 'authentic'. Thanks to 'V' ...I finally could make real Kaju Katlis! And Thanks to 'P' for lending me the 'Silver leaf' and making my katlis prettier!
Here is V's recipe
Ingredients:
1 cup Cashews
1tbsp Milk powder
~1 cup Sugar
1/4tsp Cardamom powder
1 pinch Saffron
1/4 cup water
1 pinch salt
1tsp ghee
Method:
1) Soak cashews in water for 1 hr.Coarse grind the cashews with about 1/4 cup (or as less as possible) amount of water. Measure the amount of paste.
2) Remove the paste in a nonstick pan.On medium heat,stir the paste.Add as much sugar as the quantity of the paste.(i.e.for 1 cup paste add 1 cup sugar)
3) Keep stirring the paste till it looks 'dough' like and starts to leave the edges of the pan.Add salt and 1tbsp milk powder and mix.
4) Add saffron and cardamom,mix well.
5) Apply ghee to the counter top/non stick foiled surface.
6) Roll out the Kaju katli dough with rolling pin on the flat surface
7) Stick the silver leaf on top
8) Cut into diamonds
9) Kaju Katli is ready!

Last Evening:
I was very excited last evening for today's cooking class but wasn't quite happy that I did not have the 'Silver leaf/Vark' to put on the Kajukatli to make it look 'authentic'.So,just to check if AC Moore would have it,'M' and I went to the store.But ..No..they did not have any:(
But what they had was....'Pearl dust' which is used to color 'fondants' for cake decorations.This dust is edible and comes in various colors.'M' encouraged me to be innovative..and said that I could make some other designs with the Kaju katli and decorate as I wish.I really liked the idea,and thought about making 'Kaju flowers'.I bought the 'flower' shaped fondant cutter and some pink pearl dust.I already had the 'sprinkles' to make the flower centers.Here are my Kaju Flowers:They look too good to be eaten!

"Appetizers"-Steamed Cabbage and Carrot Rolls

This morning was pretty relaxed as 'E' did not have to go to school today(He goes only 3 times a week) and also mainly because...we had left overs from last night and therefore did not need to cook for lunch today.Last night made 'Pav Bhaji' for dinner. Whenever I make Pav Bhaji ,'M' always reminds me to make it sufficient atleast for 2 meals.Reasons for that-Well...

It's one of his favorites ... so eating it once doesn't satisfy his 'craving' for Pav Bhaji.Secondly, pav bhaji tastes better the next day...all the flavors marinate and come together well....and lastly...it saves 'cooking' the next day! How thoughtful is that!

So, I had some time on hand...and I decided to experiment on Cabbage I had in the refrigerator.

The whole idea behind these rolls was...kind of 'fusion' of 2 recipes or cuisines. First one is the 'Alu chi vaadi'/Patra Rolls' made in Maharashtra with Colocasia leaves.The second inspiration was 'Paula Deen's (Food Network)Cabbage rolls stuffed with meat.

I used the ingredients that are used to make Patra rolls but used Cabbage leaves instead of Colocasia leaves and instead of using any meat (as in Paula's Cabbage rolls),I used carrots and besan.

There were some modifications I had to do to make Cabbage 'work' like Patra in this recipe-like boiling the cabbage leaves prior to making the rolls and trimming the stems to make the leaf more pliable.

The rolls came out pretty good (Making them was a bit messy though)...and they tasted really delicious after shallow frying (like patra rolls).To my surprise even 'E' liked those!

Here is the recipe of my experimentation:

Ingredients:

1) 4 Whole Cabbage leaves

2) 1/4 cup Carrots(Julienne cut) Fancy name hmm...i.e cut thinly into strips!

3) 3/4 cup besan/gram flour

4) 1/2 tsp sesame seeds

5) 1/2 tsp ginger garlic paste

6) 1/4tsp tamarind extract

7) 1/4tsp jaggery

8) 1/4tsp Chili powder

9) 1/4tsp Ajwain seeds

10) 1/4tsp turmeric powder

11) Oil to fry

12) Salt to taste

Method:

1) In a big pot keep water for boiling. Carefully cut 4 whole cabbage leaves from a cabbage head.

Immerse them in boiling water for 3-4 mins just to soften them and make them pliable.

2) Mean time make a thick paste of besan,chili powder,sesame seeds, turmeric, ajwain, salt, tamarind and jaggery.The paste should be thick enough to coat the leaf surface.It should taste spicy, and little sweet-sour.

3) Take out the cabbage leaves from water.Let them cool a little bit.With a sharp knife,carefully trip the backside if the cabbage stem.(So that it becomes thin like leaves and easy to roll later)

4) Keep the biggest leaf on flat surface.Apply the besan paste on the inside of the leaf evenly.

5) Keep the next leaf on top of the pasted leaf.Repeat the same and stack the leaves on top of each other.

6) On the last leaf,spread the besan paste and the julienned carrots.

7) From the edges,start rolling the leaves into a big roll

8)Stick the edges with besan batter

9) Oil a plate/pan, and keep the roll on it.Steam the roll in a cooker( without whistle) for about 15 mins.Let it cool

10) Cut the roll horizontally into discs.

11) Shallow fry the rolls/discs in oil till golden brown.

12) Serve hot with ketchup.

"Pat a Cake"- 'Car' Vanilla Cake

Had a perfect lazy and relaxing weekend. Since 'M' had to work on his MBA assignments, did not go out much either.Just attended 'E's friends birthday party.
Lately I have been experiencing 'homegrown' competition......are you wondering what that means??? Hahaha! "M' had been pretty active in the kitchen on weekends.Last weekend he made 'sheera'...this weekend he made 'Aloo-Chole' for Saturday night dinner.And he is really good...all the seasonings are perfect! It's a threat to my 'head chef' position in the house...but I love the 'threat' of this homegrown competition...it gives me some time off the daily cooking!
So, since I was 'relaxing' this weekend,I thought of sharing this cake which I baked for my Little 'E's 2nd birthday(in June 2009).'E' is crazy about cars...and needless to say he has tons...literally tons of those.So, when I thought about baking a cake for him,I did not have to think much....'CAR' was the first thing that came to my mind.Here is the cake I baked for my Little Racer...
Ingredients:
2 cups sugar
4 eggs
2-1/2 cups All-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 tsp baking powder
1 tsp vanilla essence

For the icing:
2 cups powdered sugar, sift before measuring
1 1/2 tbsp butter, soft
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbsp milk
1 tbsp cocoa powder for chocolate icing
Edible colors

Method:
1)Preheat oven to 350 degrees F (180 degrees C). Grease one 9x13-inch (23 x 33 cm) rectangular baking pan.
2) In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't over beat. Pour batter into the prepared baking pan.
3)Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
4)Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack. Let cool completely before covering with frosting.

Icing:
1)Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more powdered sugar.
2)In a small bowl mix some cocoa powder in the icing to make chocolate frosting

3) Divide the rest of the icing into parts and mix the desired colors for the car.

Cut the Vanilla Cake into 'Car' Shape by placing a car stencil on the cake.I just drew and colored the car on a paper and cut out the shape.

'Car' Cake after been cut.

Slice the cake horizontally into 2 layers. Spread the chocolate frosting in between and place the upper layer back again.

Spread and decorate the 'Car' with remaining frosting mixed with desired colors.
The 'Car' is ready to Race!

"Around The World in 30 Weekends"-Weekend 3 = Egypt

Dish Name: Basbousa(Egyptian Semolina Cakes)
Middle Eastern ‘Basbousa’ is a dessert traditionally served in Middle Eastern countries, primarily Egypt. Sugar syrup drizzled over the top makes it a unique dessert for any occasion, but Middle Eastern Basbousa is traditionally served with tea or coffee.

I first had this dessert when I was working at Cornell University. One of my colleagues wife is from Egypt. She once made this cake and send it to the lab for all of us.
Is was so delicious, sweet, moist, little crunchy from the almonds…we just devoured it!
I asked for the recipe the very next day….and since then, I have been making this dessert at home for ‘M’ who just loves it! It reminds us of the 'Eggless Rava cake' that mom used to make back in India.
We hardly have it with tea or coffee as they have it in middle east, as it is too sweet to have with tea/coffee. It makes a perfect dessert/ snack on its own though!
Here we go to Egypt ...with the sweet taste of Basbousa:
Ingredients:
For the Cake:
1 and 1/4 cup Semolina/Rava
1/4 cup All Purpose flour
3/4 cup Yogurt
1/2 stick unsalted butter
1/2 cup sugar
1 pinch salt
1/2 tsp Baking powder
1/4tsp baking soda
1/2 tsp lemon juice
Water
Almonds for garnishing
For the Syrup:
1 cup water
1 cup sugar
2tsp lemon juice
Boil water,sugar,lemon juice,together for 10-15 mins.
Method:
1) Mix together melted butter,semolina,yogurt,all purpose flour.Keep aside for 1/2 hour
2) Add sugar,baking soda,baking powder,salt,lemon juice and mix together into smooth batter( Consistency like cake batter) Add little water if necessary.
3) Garnish with sliced almonds and bake at 350F for 40-45 mins.
4) Pour warm syrup over hot cake evenly.Let soak for 15-20 mins.Cut into classic 'diamond' shapes of Basbousa or into wedges like a pie.
5) Enjoy hot/warm/cold!

"Pat a Cake" - Black Forest Cake (easy version)

"Schwarzwälder Kirschtorte" is the actual name of this German Dessert.It is one of my favorite cakes(and probably everyone else's too...right??)
I took a baking course back in India,and this was one of the cakes the teacher taught us.Since then, for my sister's birthday,for my mom's birthday,father's birthday,their anniversary....all I wanted to bake was ....this black forest cake! Everyone loved it...and I liked spending the whole day in the kitchen baking this 'masterpiece' from scratch!
But,now, especially after 'E' was born,I do not have the luxury of spending the whole day in the kitchen just baking....so when I baked this cake (On Valentine's day Feb 2009)....I took some help from the store..and made it the 'semi homemade' way and hence the 'easy version' in the title.
But let me tell ya' this one was no less delicious than the one made from scratch ...and on top of that I actually got to enjoy 'Valentine's Day' with my sweethearts....instead of being in the kitchen the whole day....baking.
So here is my 'easy' version of this chocolaty delight!

Ingredients:
‘Betty Crocker’ chocolate cake mix 1 box
Pillsbury ‘whipped’ fluffy white icing 1 can
Hershey’s Semi sweet/dark chocolate bar 1
Pepsi/coke ¼ cup
Cool whip Whipped cream topping ½ can
(Or make whipped cream at home)
Coffee 1/2 tsp
Maraschino cherries 1 bottle

Method:
1)Bake the chocolate as directed on the box. Let it cool completely before cutting and icing.

2)Meanwhile boil ½ tsp coffee in ½ cup water and then let it cool

3)Make chocolate curls by peeling the chocolate bar with vegetable peeler( option: grate the chocolate bar with grater)

4)When the cake is cooled, cut carefully into 3 layers. Cut with a big sharp knife and carefully lift the layers with 2 flat spatulas and keep them on separate plates.

5)Mix the cooled coffee, ½ can Pepsi/coke and little cherry syrup from Maraschino cherries bottle and put in a spray bottle. Spray all the 3 layers of cake with this mixture evenly and generously. Let is sit and absorb for atleast 15 mins. Otherwise it will be difficult to put the icing on.

6)On the 1st layer of cake sprayed with coffee/Pepsi, spread the cool whip topping evenly. (Optional: cut the cherries into tiny pieces and add on the whipped topping)

7)Put the 2nd layer of cake on this. Repeat step 6.

8)Add the last layer. On this layer spread the Pillsbury icing evenly.
9)Add the chocolate curls/grated chocolate bar on top

10)Decorate with the remaining icing and cherries.
11)Refrigerate the cake (because of the whipped cream the cake has to be refrigerated immediately).

12)If you want to store longer, you can also freeze it. Just thaw for 10 secs in microwave before eating.

13)Enjoy with your loved ones!

"Appetizers"- Gobhi Manchurian

I am always intrigued ....how different cuisines are modified to suite the taste of the locals.Like for example....Chinese food.The 'authentic' Chinese food is much different than the Chinese food sold in the restaurants in India or US. It is more aptly called 'Indo-Chinese' food in India.It is heavily spiced with chillies,garlic,ginger etc to suite the taste of 'we' Indians...otherwise it will be mere 'bland' food for us.
It is interesting, that every person has an acquired taste for certain food.A food which is 'delicious' for one could be 'tasteless' for other person.As it is rightly said by Lucretius (96 BC - 55 BC), De Rerum Natura :'What is Food to One,is to others bitter poison".Leaving aside the extremity of 'poison',the quote is really true! We like food, which our taste buds approve of.If our taste buds are 'tuned' to certain taste,we prefer only 'that' type of food.You have to go out of your way to appreciate other tastes and other's food.
This makes me wonder,how the judges at food competitions like 'Iron chef' ,can judge impartially??? If the judge himself is born and brought up in .....say Italy and has mostly cooked and judged Italian food (And may be other European food),how can he appreciate a ..say..Japanese chef..or an Indian chef? Are his taste buds appreciative of all tastes???
Anyways.....the 'Indo-Chinese' dish that I prepared today,made me ponder on the 'Taste Buds' and these other thoughts...
Here is the recipe:
Ingredients:
1) About 20 florets of cauliflower
2) 5tbsp All purpose flour
3) 3tbsp Corn flour
4) 1/4 tsp black pepper
5)1/4 tsp chili powder
6) 1/4-1/2 tsp chili sauce(depends how spicy you want)
7) 1tbsp Soy sauce
8)2tsp Ketchup
9) 1/2tsp Ginger garlic paste
10) Water
11) Oil to fry
12) Green onion stems for garnishing
13)Salt to taste
Method:
1) Wash the cauliflower florets and dry well.
2) Mix together all purpose flour,corn flour,black pepper,chili powder,salt and water to make smooth paste.Not to watery nor too thick.
3) Dip each floret in the batter and fry till golden brown on medium heat.Drain well and keep on paper towel.
4) In a pan,heat 1/2 tsp oil,add the ginger garlic paste,soy sauce,ketchup,chili sauce and the fried cauliflower florets.Mix all together.Take off the heat.
5) Garnish with green onions stems cut diagonally.
6) Serve with noodles/fried rice,soup etc.

Variations:
1) Other vegetables like carrots,mushrooms,onions,capsicum etc can be diced and added to the sauce.
2) Manchurian gravy can be made by adding water and corn starch to the above sauce.

Visual Treat