"Sweet Treats"- Almond-Chocolate Chip Biscotti

My real introduction to 'international' cuisine,after coming to USA, happened not only due to 'Food Network' and 'eating out' for dinner,but because I started working at 'Cornell'. As in any University, we had so much diverse population in the department,that it was obvious for the cultures to be shared and intermingle. There were 'Coffee Breaks', 'Lunches at Haustorium' (Dining room of Plant Path Dept) and bringing in 'Left overs'...that exposed me to various cuisines and dishes. One of our older Custodians loved to bake.But her husband was diabetic and she did not want him to eat all that sugar..so she always brought those goodies to the Dept for 'homesick' students and us research assistants. It was amazing to see that smile on her face,when we complimented her about her baking!

I had my first 'Homemade' Biscotti in my lab at Cornell."Biscotti" is a type of Italian Cookie/Biscuit and it literally means 'twice baked' because of the way it is baked.

 One of my colleagues liked to bake and she would bring her baked goods to the lab the next day for everyone to munch.I was always fond of 'dunking' something in my tea or coffee and especially something this crunchy!So got the recipe from her to try out myself. I still have the hand written paper with the recipe she gave me. She had drawn illustrations of 'biscotti making' for me to follow. That was really nice of her! Till now, I always made Biscotti from that recipe...changing a little here and there....adding chocolate chips/cranberries/walnuts etc etc. Not that the Biscottis came out 'the best' or extraordinary but somehow I just stuck to that recipe. Today I thought of trying this new recipe from "GoodHouseKeeping".I used 'Almonds' instead of Walnuts as I did not have enough of those and reduced the amount of chocolate chips and almonds to 1/2 cup each.Other than that the recipe was pretty straight forward.

The recipe can be found here  on "GoodHouseKeeping"

http://www.goodhousekeeping.com/recipefinder/chocolate-chip-biscotti-739

Dunk the Biscottis in your favorite Tea/Coffee and enjoy the Sweet Crunch!

"Everyday Cooking"- Sweet Corn Soup

This whole week 'E' has no school....you know what that means? Where to start......that means..constant need of attention, many water color paintings gone wild,crayon wrappers peeled and thrown all over, shoe closet coming down four times a day, searching for tiny cars all around the house, beeping of 'Choo-choo train' non stop, making and breaking LEGO cars, hearing 'mumma mumma' after every minute, reading all the books over and over again and answering same questions over and over,and..........................
 the list goes on.....
Since he started school, I have noticed, he is demanding more attention from me when he is at home. At school they constantly engage them in activities and play.So he has gotten used to being 'busy' and playing with others.So at home....it all comes down to me! I have to play, jump, read, sing.....all when he wants!
Haha....that's the fun of being a mom! I love it ....but you know sometimes....I feel exerted due to this 'NON STOP' action mode!!!
So today, since it was 'Veterans Day' holiday for all schools, we had arranged a playdate for 'E' and couple of his friends. Just imagine that.....3 toddlers running around the house and having a 'gala' time! God save us!
For lunch I had planned a simple menu of Sweet Corn soup, Vegetable fried rice and some Samosas (filling and dough left over from yesterday). The kids loved the soup....especially because of the 'sweet corn' .
The samosas did not come out as crispy as the other day.Don't know why?
Here is the recipe for Sweet corn soup:
Ingredients:
2cups Whole Sweet Corn kernel (frozen)
2tsp Corn starch mixed in some water to make paste
2tsp Soy sauce
1/4tsp Black pepper
1/4tsp Ginger garlic paste
1/4tsp Red chili paste
1/2tsp Sugar
1/2tsp Maggie hot and Sweet sauce
2tbsp Green onions + leaves sliced diagonally
1tsp oil
Salt
3-4 cupsWater

Method:
1) Heat 1 tsp oil,fry the ginger garlic paste for few seconds,Add the frozen corn kernels.Saute for 2 mins.
2) Add water,let it simmer
3) Add the corn starch,black pepper, all the sauces, sugar, salt etc.Let simmer till the soup thickens a little due to corn starch.The soup should be semi-transperant and taste mildly hot and sweet at the sametime.
4) Turn off the heat.Add the green onions and leaves.
5) Serve hot and enjoy the UMAMI!

"Appetizers"- Vegetable Samosas

Just couple days ago,I was craving 'Samosa'. It was so much easier in India...you crave something...either ask 'mummy' to make it for you or just go around the corner and buy it from the store!There were so many chaat,fast food stalls everywhere....that your cravings were never left unfullfilled.

But here is USA, especially in small town like Ithaca,you have to make everything yourself.When I was pregnant (with 'E') I was craving Pani poori soo much.But none of the stores in Ithaca carried it then.So 'M' went all the way to Syracuse(about an hour from Ithaca) on a weekend and bought packets of pani poori ...so that I could eat till my heart content!

Anyways....good old memories...

Last year I read this interesting book...'The Hindi Bindi Club" by an Marathi author Monica Pradhan.It was about immigrant families and especially about 3 women and their 3 daughters who were born and brought up in USA. The book discusses challenges of women shaped by ancient ways but living modern lives.Their struggle between their traditional upbringing and the 'new' land they were living in.

One more interesting fact of the book was, after every chapter the author writes about some 'recipe' related to the chapter content.It is from this book that I got my recipe for vegetable samosas.

I was very confident about making the filling for samosas..it is a 'no brainer'....but the pastry covering...not so easy!! I tried this recipe from the book and it comes pretty good.

I substituted  the 'vegetable shortening' in the book with vegetable oil.I do not cook myself with 'shortening' so did not have any on hand.But...vegetable shortening is the best shortner (shortens wheat gluten strands) and makes the best flaky pastry....as I learn from my food science courses.So if you really want to make it 'authentic' try some vegetable shortening.But my samosas with butter+oil came out flaky and crispy too!!

Ingredients

For the Pastry/Dough:

2 cups All purpose flour

2tsp corn starch

3/4stick cold butter

2tbsp vegetable oil

1/2tsp Ajwain seeds

salt

Oil for frying

Ice cold water to make dough.(Add ice cubes to water)

1) Cut cold butter into small pieces.

2) Mix with the flour and corn starch by gently rubbing the butter on to the flour.The mixture should look crumbly.

3) Add oil,ajwain,salt and slowly add ice cold water and knead the dough firmly.

4) Cover and place in the refrigerator for 1 hour.

Secret to best flaky pastry is keeping everything cold till ready to fry.

For the Filling:

2 Potatoes boiled and mashed

1/2 cup boiled green peas

1 onion chopped

1/2tsp ginger garlic paste

1/2tsp Garam masala

1/2tsp Cumin-corainder powder

1/2tsp chili powder

1/2tsp turmeric

1/2tsp mustard seeds

1/2tsp Cumin

1/2tsp Fennel seeds(Gives nice flavor.Try it if you haven't used it before!)

5-6 Curry leaves

1/2tsp Mint powder/paste

1tsp chopped cilantro

salt

oil

1) Heat 1tbsp oil, add mustard,cumin,curry leaves and fennel seeds.Add chopped onion,ginger garlic paste,turmeric and fry.

2) Add the potatoes,peas and mix well.Add the mint paste,cilantro,garam masala and other spices and fry.

3) Let the filling cool.

Assemblying the Samosas:

1) Knead the dough again before rolling out.Take a small portion of the dough.Roll out into a circle(about 6 inch).

2) Cut into half moon shape.Arrange with straight edge close to you.

3) Fill 2 spoons filling in the center

4) Fold the right edge over the left edge.Press it shut

5) Press the semicircular bottom with fingers.The samosa resembles a triangle now. You can press the edges with a fork to seal well and make it look prettier.

6) Fry in hot oil on low-medium flame.This is important to make the Samosas crisp.Fry till Golden brown.It takes time for samosas to change color and become crisp.Be patient!

7) Serve hot with Mint chutney/ Ketchup/ Tamarind chutney/ Maggie Hot & Sweet sauce.

8) Enjoy every Bite!!!

"Food For Thought"- To be Vegetarian or Non vegetarian...(About movie Food Inc)

Yesterday watched an interesting movie, Food Inc by Robert Kenner. Actually it was a pretty disturbing movie.It was about the nations food industry,food supply and the 'mass' production of foods.
I have read about these issues both online and in my Food Science courses, but when you actually 'watch' something it shakes you up. Samething happened....when we watched the movie, mind you...it was pretty graphic, I am troubled and thinking about it again and again...
They show how your foods reach you.How they are produced. When they show the chicken, cattle or pigs raised for meat,the conditions they are kept in, how they are slaughtered...it is very disturbing.
There is an 'assembly' line for everything...from start to finish everything is done mechanically...mass produced. They show that the hens are breed in a way so that they grow big in 1/4th the time as the traditional hens, they put on as much weight that they cannot stand on their own feet.They are given hormones so that they put on weight on their breasts....to inrease the 'breast meat' production.
Similar thing about cattle....and the pigs.They are fed diets they are not accustomed to.....just to increase 'meat production".
Other than that, the movies discusses,the emergence of E.coli strains and Salmonella strains that are found in meat...and people getting sick. The 'insecurity' of the food supply and how it affects us...
They mention that a  few 'big' companies rule the food supply and production....the farmers,consumers are not the key players anymore...

Everytime I read or watch something like this....I feel like ....I don't want to eat Chicken/meat anymore.
But again in few days..all is forgotten..and I am back..cooking with it and eating it.
To be vegetarian or Non Vegetarian???
I keep asking myself.
But till now, I haven't quite understood,why people criticize only 'mass' production of meat.Killing is killing.You kill in traditioanl way.....or in 'mass' produced way. You are still killing and eating.
So you either give up eating meat or go with the system and demand....
I am myself very confused and disturbed about this whole issue...
What about you?

On the other side...

Nov 16,2009
Just couple days ago....I read a chapter about "Food Security". It explains why the companies have to do certains things, which customers or other people find offensive....
I thought we all should learn to read at both ends...before making any conclusions.So here are some explanations from the other side...
About 'repetitive' nature of  job of slaughterhouse workers-
When I watched the documentary,it showed that the workers are made to do same job again and again so that they can be payed less. But in reality the "Food security" guidelines by the government ask the companies to compartmentalize the jobs.So that at any time,there should be only 'certain' authorized personnel allowed in that department of the slaughterhouse.This is important in 'food security' of the food supply. So every department has few personnel who always are responsible for that particular job.This makes it easier to 'track' if intentional food contamination or 'bio terroism' like activity occurs.

About common feeding operations and meat processing-
The documentary shows that the cattle are feed in 'Common Feeding Operation' grounds and not 'let out in natural environment" for grazing.
The goverment and the companies have to be really carefull of what the cattle eat. Letting out the cattle to graze in 'natural' environment also makes them likely to be targets of intentional food contamination.If everything is controlled, it becomes easier for the food companies and the government to make the food supply safer.
Meat processing by only a few companies has its advantages as well as disadvantages....
Advantage is....if food contamination occurs,the government knows excatly where it was processed and what could be the potential targets.

Like every coin has 2 sides....so does everything else
You have to look at both before making any opinion or decision ....

"Around The World in 30 Weekends"-Weekend 6= Nepal

Dish Name: Vegetable MOMO's with Sesame-Tomato Achar(Sauce)/ Nepali Vegetable stuffed dumplings

Last night I was thinking.....where to 'go' for my weekend culinary travel..which country to visit for "Around the world in 30 weekends" segment that I am doing for this blog? And , I suddenly realised....I have never had 'Nepali' food before! Nepal being so close to India....I still haven't explored the cuisine of that country.How strange! Immediately I started exloring 'Nepal recipes" and found this interesting recipe for MOMO.

Now...these MOMO's are nothing but flour dumplings stuffed with vegetables/meat/shrimp/paneer. Their shape is somewhat similar to Indian 'Modak' which we offer to 'Ganesh'...but instead of being sweet,they are spicy.Being made of 'all purpose flour' they are easier to handle than the classic Rice flour Modaks.When I tasted these, my feeling was....they are a classic fusion of Chinese and Indian cooking.MOMOs have vegetable stuffing similar to chinese spring rolls/dumpling..... but had Indian spices for flavoring.Also, MOMO's are usually served with some kind of sauce....tomato achar/ tamarind sauce/ soy sauce.I decided to give the 'Tomato Achar' a try. The combination of Vegetable MOMO's with the tangy and spicy tomato achar was delicious! What I wasn't expecting was....my little 'E' would like these...but he just LOVED these! He kept asking for more MOMO's and with the sauce!  That was the best part of making these! As far as 'M' is concerned, he has a 'special' connection with Nepal....his favorite actress ( back when he was in college) was..'Manisha Koirala' who comes from the Royal family of Nepal. So he was excited to try this delicacy from his fav 'Manisha's' land and also helped me with photographing the MOMO's.

The recipe I found on the internet was from Creative Nepali Cooking with Tulsi Regmi. I have modified the recipe a little to suite my cooking and taste. But you can look at the original recipes on the above link.

Ingredients:

For MOMO Dough-

1 cup All pupose flour

1tbsp oil

salt

water

Knead all together and make into dough.Keep covered for 30 mins.

For MOMO Filling-

1/4 cup Carrots Julienned (thinly cut into strips)

1/4 cup cabbage thinly cut

1/4cup capsicum thinly cut

1/4cup onion thinly chopped

1/4cup Paneer crumbled

1tbsp cilantro cut

1/2tsp Ginger Garlic paste

1/4tsp Turmeric

1/8tsp Fenugreek seeds

1/4tsp Chili powder

1/4tsp Curry powder

Salt

1tsp water-flour mixture

oil

Heat oil,add fenugreek, let it splutter.Add turmeric,ginger garlic paste and all the veggies,paneer and spices.Saute for 3-4 mins.Do not over cook the veggies.Add the water flour mixture,stir for 2- 3 mins.Let the filling cool.

 For Sesame-Tomato Achar-

1/3 cup Sesame seeds

1tsp mustard seeds

1tsp cumin seeds

1/4 cup crushed tomato

1/2tsp ginger garlic paste

1tbsp cilantro chopped

1tsp lime juice

1/4tsp lime zest

1/2tsp chili powder

1/2tsp sugar

1/4tsp Asafoetida

salt

oil

Roast the mustard,cumin and sesame seeds together untill they splutter and turn golden.Don't let them burn. Powder them in a blender.

Heat oil, add ginger garlic paste, asafoetida, tomato puree and fry for 3-4 mins.Turn off the heat.Add remaining spices and cilantro.Blend together along with sesame powder,lime juice,zest,salt etc and make into smooth paste. Serve along with steamed MOMO.

Assembly of MOMO:

1) Knead the dough again before rolling out.Roll out the dough into thin chapati.With a cookie cutter cut out poori like circles.Keep covered till ready to fill.

2) Take 1 circle, pleate the edges with fingers,by pressing the edges vertically at regular intervals.Stuff with 1 spoonfull of vegetable filling and close the MOMO by twisting the pleates all together...Like modak.....but with less or no  'peak' on top.

3) Oil some plates/vessels for steaming the MOMO

4) Steam in a steamer/pressure cooker without whistle for 10 -12 mins.

5) Serve hot with Sesame-tomato achar.

6)Enjoy!

"Appetizers"- Spinach-Artichoke Phyllo cups

Couple days ago....I was just browsing through freezer section isles of 'Wegmans' and came across this appetizer.Since 'Thanksgiving' is approaching there was a variety of 'hors d'oeuvre' which were either ...ready to bake, ready to fill or ready to serve.It is amazing how many types of appetizers you can put together without much effort.And its literally 'feast for the eyes' as they all look so delicious and tempting.

Their is so much variety in 'semi' ready made foods here in USA....it makes your life so much easy! Unlike in India...you pretty much make everything from scratch.If and when I go back to India...it is definately on back of my mind to start a business like 'Making semi ready foods' for freezers and also 'Gerber' like Indian baby meals! Hahaa....what plans I have!

 Anyways..

I remembered I had some phyllo cups left in my own freezer from the time I made 'Baklava cups' . Immediately next day I tried these out with frozen spinach and artichoke(marinated artichoke quarters) that I had. It tasted good and offered textural contrast of soft spinach-arichoke filling to the crisp crunchy phyllo cups. These Phyllo cups are surely a ' great ' find..you can fill it up with so many things....sweeet/ savory and it all tastes good!

Ingredients:

12 Phyllo cups

1/2 cup frozen spinach thawed & drained or 1 cup fresh spinach sauted and drained

1/4cup cooked marinated artichoke hearts

1/4cup chopped onion

1tsp mayonnaise

1/4 cup shredded cheese (Pepper jack)

1 clove garlic crushed

1/8tsp black pepper

1/2tsp oil

salt

Method

1) Heat 1tsp oil, add crushed garlic,onion, saute for 1-2 mins.

2) Add the spinach and artichoke hearts,mix.Take off the heat .Let cool for 2-3 mins.

3)Add black pepper, salt,mayonnaise mix again.

4) Pre heat oven to 350F.

5) Add spoonfull spinach artichoke mixture to the phyllo cups.Top with shredded cheese.

6) Bake for 8-10 mins till cheese melts and phyllo cups become golden brown

8) Serve immediately.

Note:

I took the above picture before baking in the oven. It just looks prettier with the shredded cheese before melting!

"Everyday Cooking"- Butter Chicken/Chicken Makhani

Sometime last week,my friend 'P' gave me a sample of some Butter chicken that she had cooked for lunch.It was so delicious and tasted so much like butter chicken from 'Indian restaurant'...it was obvious that I asked her for the recipe.She said it was 'Vah' chefs recipe...from 'VahreVah'.
So I visited this site -'www.vahrevah.com'  and looked up this recipe by Chef Sanjay Thumma.
I have tried making Butter chicken before and know the general outline of the sauce..tomato cream sauce with cashews etc....but this recipe also had 'Kasoori Methi' which gives the chicken its distinct flavor and smell like from 'Indian restaurant'. Also,in the restaurants,they make butter chicken by using boneless chicken pulled off from 'Tandoori chicken'.So it has that 'smoky' flavor as well as distinct red color.
I followed the general theme of the recipe..not the exact amounts (I never do so except for Baking) and added or modified it a little bit here and there...
Ingredients:
1.5 lbs Chicken Drumsticks/ Boneless chicken
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) Remove the skin from Chicken Drumsticks.Marinate with some ginger garlic paste,chili powder,salt and red color(optional..I did not use it).Put on baking sheet and bake in the oven for 40 mins at 375F.Let it cool for sometime to let the juices redistribute in the meat.
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) Pull the chicken from the bones, slice it vertically and add to the gravy.Let it cook for 3-4 mins.
5) Add garam masala to the gravy.Mix.
6) Turn off the heat,add cilantro and almonds.
7) Serve hot with Naan/Chapati/ Rice.

"Pat a Cake"- Halloween Cake

Last week was pretty busy...with exams, 'E's Halloween parades,costume making, friends visiting over weekend etc etc.But I thought it will be fun to have a cake for 'halloween' .....so that 'E' knows that cakes are not only for 'birthday' parties....but any special occasion. But the funny part is ....when we cut the cake....he started singing 'Happy birthday E...Happy b'day dear E...."!!! So for him...cutting a cake..is still his Birthday....everytime!! Hahahha!

So..when I wanted to bake a cake..I started to look around for decoration ideas. Many images of halloween cakes were very freaky and spooky..with fake eye balls,worms, spiders etc etc.I am not that brave to eat a cake with eye balls on it....so tried out this simple design..of 'Cobweb' appearance.It was pretty simple to make and the cake did look like it was for 'Halloween'.
I baked this cake with a 'mix'....just because I was short on time....but you can always bake same cake from scratch.One surprising fact I found was....many professional bakeries use cake mixes to bake their cakes!
And I am on the same page with them...cake mixes are convenient, consistent results everytime....good when you want to bake on a hectic schedule.

Ingredients:

1/2 pack Betty Crocker German chocolate cake mix
1/2 can Betty Crocker Fluffy white icing can
1 tube orange food color
1 tube black food color
1/8 cup orange and brown M&M's.
Eggs,oil, water ( as per directions on the cake mix packet)

Method:

1) Bake the cake as per directions on the box.Let the cake cool.

2) Mix orange food coloring in part of the icing and mix well.
3) Cut the cake horizontally into 2 halves. Carefully lift the upper layer and put on a separate dish.
4) Apply 'white' icing from the can to the bottom layer.

5) Carefully place the upper layer of cake on top of this iced bottom layer.

6) Apply the 'orange' frosting on top and sides of the cake.Spread evenly and smooth out.
7) With black food coloring draw concentric circles on top of the orange icing.
8) With a toothpick,carefully pull the toothpick from the innermost circle to the outermost circle and to the edge of the cake.Do this at equal distances to get the cobweb apprerance.
9) Decorate the cake edges with alternating brown and orange M&M's
10) Enjoy .....Boo!

My Little 'E' as Cowboy for Halloween 2009

"Appetizers"- Baked Chicken Kheema Balls ( Minced Chicken balls)

One of my favorite non veg dishes, back in India,was 'Kheema' .There, we could mostly get 'mutton' kheema.Chicken kheema wasn't so popular or not so much readily available.My mom made number of tasty dishes from kheema....she made kheema curry, kheema pattice (potatoes stuffed with spiced kheema), Kheema pav (bread stuffed  with kheema).I remember how much I liked those....and wished we could have them everyday!

Another thing about kheema is....it is very versatile.You can use it in number of ways.Like I mentioned before, in curries or as stuffing for appetizers or parathas.Couple years ago when I visited a friend in NJ,she had made some kind of kabobs...she had coated boiled eggs with kheema and then fried those.

In Kolhapur (city in Maharashtra,India),they make 'Goli Pulav' i.e Spicy rice with kheema balls.Kind of like Biryani,but they cook the kheema balls along with rice.I haven't made it myself, but want to give it try some time.

Over the weekend..... when I was thinking about what to make for my friends (who were visiting us for the weekend)....I thought of making something out of kheema ....for appetizers. First I thought about making kabobs.....but ran out of colorfull veggies to put on the skewers along with the kabobs. Did not want to bother 'M' with another trip to the grocery store.So just made these spicy kheema balls and layed them on bed of fried onions and fresh green onions levaes for garnishing.They turned out very delicious and tempting and the smell when they baked in the oven  was..just heavenly...we could hardly wait to pop these in our mouth!

Ingredients:

1lb minced chicken/kheema

1 medium onion chopped finely
2tsp mint paste
1tsp ginger garlic paste
1tbsp chopped cilantro
1/2tsp chicken curry masala
1/2tsp garam masala
1/2tsp chili powder
1/4tsp turmeric
1/2tsp cumin-corainader powder
1/4tsp black pepper
1/4 cup Bread crumbs

1 egg

salt to taste
oil to brush hands

For garnishing:
2 medium onion sliced and fried in oil for 2-3 mins.Just till they loose their raw onion flavor but retain their crunch.
Chopped green onion leaves.

Method:
1) Preheat oven to 350F.

2)Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.

3) Brush  hands with oil
3) Take small amount of kheema mixture and roll into balls
4) Place onto baking sheet lined with aluminum foil
5) Bake for 30-35 mins till cooked through
6) Broil for 2 mins to get nice golden brown color on top.
7) To serve- place on bed of fried onions and sprinkle green onion leaves.

Variations:

1) Place the balls on skewer sticks/ toothpicks along with other veggies like cherry tomatoes,green/red peppers, onions etc

Note:
I am sending this recipe as entry for "Think Spice: Think Turmeric" event hosted by http://bengalicuisine.net/

" Everyday Cooking"- Misal Pav (Mixed sprouts curry and bread)

I am Back! Done studying for the exams! Can't wait to get blogging again!Had a great weekend with couple friends- 'A'(who was my classmate from Garware B.Sc class) and 'S' our childhood friend from Pune.It was so nice to remember those good old times...laugh our hearts out on the same old  jokes...chat...It was just too much fun! Wish we could have such great time every weekend! So,Since both my friends are still 'students' I was sure they are looking forward to some 'good food' at our house and satisfy their cravings for 'homemade' food. This curry 'misal' is very famous in Maharashtra ...it is sort of fast food...sold in stalls and eaten in 'not so fancy' restaurants.It is 'laymans' food. But have you heard of a 'healthy' fast food and a 'All in one' dish??? This 'Misal' falls in that category.Misal literally means 'everything mixed up".It has various kinds of bean sprouts, topped with tomatoes,onions,potatoes cilantro and poha and for crunch ....sev and farsan (mixture) and a squeeze of lemon.How good does that sound? Rarely you find something with all textures and flavors and nutrition packed into one single dish.And, eat it with bread....you will have a complete delicious...satisfying meal ...and you will keep craving more!

My friend 'P' had been asking me for this recipe for a long time. Finally made it this weekend and got to share it...This one is for you 'P'..

Ingredients:

1/2 cup moth beans/Matki

1tbsp black eyed peas

1tbsp pink beans

1tbsp whole Masoor

1tbsp cup Navy beans or any other beans

This ratio and type of beans can be changed as per liking.Soak all beans overnight. Let them sprout for 1-2 days.

 For Masala:

Fry 1 chopped onion till golden brown.Add 1/2 cup fresh grated coconut.Fry till golden brown. In a blender add the fried onion,coconut,2-3 garlic cloves, 1/2tsp ginger,1 tbsp cilantro.Grind into smooth paste.

Dry Masala:

1tsp Maharashtrian Kanda lasun masala(onion garlic masala) if you cannot find this,use chicken curry masala

1/2tsp cumin coriander powder

1/2 tsp turmeric

1/2 tsp chili powder(Adjust to your taste.This is a 'spicy' dish)

1/2 tsp Jaggery

1/2 tsp Amsul/ Tamarind

5-6 curry leaves

oil

jeera

mustard seeds

Salt

For Toppings:

Thin Sev

Farsan(mixture)

Poha(made as usaual with onions,green chilies etc)

Boiled mashes potatoes

Chopped onion,tomatoes and cilantro

Lemon wedges

Method:

1) Pressure cook the bean sprouts till cooked (but not mushy).About 3 whistles.

2) In a pan heat some oil,add jeera nad mustard seeds.Add the ground onion-coconut masala paste.Fry till it starts leaving some oil.All curry leaves,turmeric,cumin coriander powder,kanda lasun masala,chili powder.Mix.

3) Add the cooked beans, salt,jaggery, amsul/tamarind and enough water to make 'curry' (about 1-2 inches of water above the beans) and boil.Garnish with Cilantro.

4) To serve,take couple tbsp curry in a bowl,top with all the toppings and garnish with cilantro.

5) Serve hot with bread.

Variations:

1) Add green peas and potatoes to the curry.

2) Along with other toppings add a spoonfull of yoghurt to tone down the spice.

3) For more 'tangy' taste....add spoonfull of tamarind-jaggery chutney on the curry.

Note:

1) I am sending this recipe for the MLLA-17(My Legumes Love Affair) event hosted by Susan :

http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html

AND

http://whenmysoupcamealive.blogspot.com/2009/11/my-legume-love-affair-17.html

2) I am sending this entry to RCI-mumbai(Regional cusines of India) event hosted by Kitchen Chronicles and Lakshmi Krishnan. of Veggie Cuisine (http://veggiecuisine.blogspot.com/)

"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.