"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

Ingredients:
1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
Salt
2 cups hot water

 Method:
 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

Ingredients:
2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper
salt

Method:
1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Ingredients:

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
Salt
oil
 Cilantro for garnish

 Method:
1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri

"Sweet-Tangy-Spicy" Red Pepper Jelly

I am literally addicted to this stuff!!! I tasted it first, just few weeks ago..when my friend "S" got it along for our New Years 'Cottage stay " trip. Everyone was helping themselves to seconds ...with their toast for breakfast.
This Red Pepper Jelly.... has a perfect combination of "Peppery Sweet-Tangy-Spicy" flavor which makes a perfect companion to a lot of things. 
The Red bell peppers impart a beautiful hue of 'Reddish- Orange' without any addition of artificial colors!

Ingredients:
3 Red Bell peppers (look for the deep red ones)
3 Habanero peppers (orange colored spicy chili peppers)
2.5 Cups sugar
1/2 Cup Apple Cider vinegar
Zest of 1/2 lemon
Juice of 1/2 lemon
Salt

Method:
1) Wash the peppers.Dry them with a towel.Cut off the stems and the inner linings and seeds.
( NOTE:: The first time I made this...the habanero peppers made my hands burn for a day....so from then on... I handle them with gloves on!)
2) Cut the red and habanero peppers into super fine pieces. (almost like mincing)

3) In a pan, saute the peppers for 5-8 mins. Add the sugar,vinegar, Salt, lemon zest and juice.
4) Let it come to a rolling boil on medium heat. Once it comes to a rolling boil....boil it further for exactly 5 mins.
5) Take off the heat and let it cool completely.At this point it will be very 'thin' in consistency. Once it cool completely..it will thicken up to a spreadable consistency.
(NOTE: If you want really thick jelly...consider adding Pectin)
6) Cool completely before storing in glass container. I store it in the refrigerator.

7) Serve it along with cream cheese+ crackers or parathas or toast or fried rice or fried chicken or as a spread for sandwiches....endless possibilities:))

"Dalia" (Cracked Wheat) Patties/ Pattice

 The 'Dalia' kheer that I made last night...did not fare so well in front of the kids. They took a bite or two..that was all about it.
So,this morning... I was left with some leftover cooked dalia....two kids ready for breakfast...and free time due to the 'snow day' at work!

Remembering the delicious Dalia 'Khichadi' with ground peanuts and cumin that I had at a friends place, the cooked dalia got the same ingredients and transformed into patties.These pattice did much better with the kids...and made up a filling breakfast along with a yogurt dip!

Ingredients:
3/4 Cup pressure cooked 'fine cracked wheat'
1/4 cup mashed boiled potato
1/4 cup ground peanuts
1tbsp chopped cilantro
1tsp cumin
1/2tsp red chili powder/ chopped green chilies
salt
oil to fry

Method:
1) Mix together the cooked dalia, mashed potato, cumin, green chilies, salt, ground peanut etc.
2) Roll into pattice- circular/ oval or any other desired shape.
3) Shallow fry in  a non stick pan with little oil, till golden brown on each side
4) Serve hot along with yogurt or cilantro- mint chutney

Happy New Year 2014 with Colorful Mini Idlies made with Vegetable Purees!!!

Here's Wishing You and all the Lil Ones a Happy and Healthy New Year 2014 filled with lots of Colorful veggies and fruits!!!

 It was New Years Party and I was planning on making Idlies. I had seen 'Colored Idlies' on a food forum I subscribe to and couldn't resist making these lil nutrition packed bite-size idlies for the Lil ones.I was surprised that the vegetables did not impart much of a taste to the idlies and gave gorgeous colors. They looked too pretty to be real and can make the Prettiest of the Appetizers!!

Doesn't it look like a Artist's Color palette? 

Batter-

 After steaming the idlies-

 Recipe:

1 Cup Urad dal

2 Cups Rice

Salt

2tsp Oil

Oil Spray

Green peas puree(about 2tbsp for 1/2 cup batter)

Grated beets(about 1tsp for 1/2cup batter)

 Turmeric (about 1/2tsp for 1/2 cup batter)

Method:

1)Soak the dal and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.Put the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand  (I used a microwaveable min idli stand) with oil cooking spray. Add vegetable puree to 1 cup batter in separate bowls.Mix gently.Add more puree if needed to achive desired color. 

 

6)Add batter to the idli molds and steam for 15-20 mins .

7) Serve steaming hot along with Chutney/ Sambar or Skew them into skewers/ toothpicks for the Prettiest of Appetizers!

 

 

 

 

 

 

 

 

Spicy 'Chicken Tikka' Sandwiches

It was a lazy weekend and we were making plans to go out to Lunch....Italian, Mexican, Chinese were the options that came up.....Ehhh Not really!! Nothing fared in front of the idea of having a Spicy Chicken Tikka sandwich...made to perfection at HOME!!

The juicy tender chicken marinated in Chicken Tikka masala and the caramelized onions on a crusty bread....a sandwich at its best!!

Ingredients:
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp  Chicken tikka masala powder
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

French Bread cut in the center
1 Large onion thinly sliced
Spinach and Sliced tomatoes
Maggie Hot and Sweet sauce (optional)

Method:
1) Saute the marinated pieces of chicken in a non stick pan with some oil, until cooked and show brown marks.
2) Saute the sliced onions till golden brown
3) Apply Maggie hot and sweet sauce to one side of the bread. Add the veggies, onions, Chicken tikka.
4) Warm/ toast on a hot griddle for the perfect Hot Toasted sandwich!

 

'Tandoori spiced' Tilapia Fish bites

Now that I am back to my 'Non vegeterian' self...well almost!! ....My head is spinning all sorts of delicious non-veg recipe ideas. Last night...to go along with the Pasta dinner...made these Spicy 'Tandoori spiced' Tilapia bites. Since Tilapia cooks like a breeze...did the cooking on a stove top pan.But you can always bake these in the oven.
Here is a Salmon Tikka recipe from early this year:
http://www.my-kitchens-aroma.blogspot.com/2013/01/first-recipe-of-2013-salmon-tikka.html

Ingredients:
20 bite size cut up square pieces of Tilapia. Salmon would work better in this recipe as it is sturdier.
2tsp Yogurt
2tsp Tandoori Chicken masala
1tsp Red chili powder
1/2 tsp turmeric
1tbsp chopped cilantro
salt
oil

Method:
1) Mix yogurt, spices, chopped cilantro and salt.
2)Marinate the fish pieces in the yogurt+spice mixture.Keep in refrigerator 15 mins
3) Heat anon stick pan. Add few drops of oil.Place the fish squares and cook till slight brown. Turn them gently and cook on the other side. Tilapia breaks easily.So be gentle.Salmon won't break so easily.
4)  Remove from pan gently and place in the serving platter.Garnish with cilantro.Serve hot!

"Mix Daal" + Brown Rice Idlies/ Dosa with Mint-Spinach Peanut Chutney

It is amazing that how a cooking process/ way of cooking changes the same 'batter' into two extremely different textures!! The same batter results into a Crispy thin Dosa and Tender fluffy idlies!
I have experimented with a bunch of variety of Idlies (You can find the recipes here-http://www.my-kitchens-aroma.blogspot.com/search/label/South%20Indian%20Food)....and today I used 3 different daals and brown rice to make this delicious idli-dosa combo lunch!

Here is "E's favorite way to eat dosa..."Topi" Dosa....dosa folded like a hat!

Ingredients:
1.5 cups Long grain brown rice
1/3 cup Urad daal
1/3 cup Moong daal
1/3 cup Chana daal
salt
Sliced carrots(optional) for Idlies

Method:
1) Soak the daals and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.But the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand with oil cooking spray. Add sliced carrots(optional), add batter and steam for 15-20 mins
6)Serve hot along with Chutney and Sambar

Dosa
1) Heat a nonstick pan on medium heat.When heated apply oil to the pan with a paper towel.
2) Spread a large spoonful batter thinly into circular shape quickly.
3) Add few drops of oil to the sides.Let it crisp up and turn golden brown.
4) Serve hot along with Chutney/Potato bhaji/ sambar

Mint-Spinach Peanut Chutney

1/2 Cup roasted peanuts
1/2 cup baby spinach leaves
10-12 mint leaves
2-3 green chilies
1/2tsp ginger
1/2tsp cumin
salt
sugar
 In a blender/mixie and all the ingredients and blend into a fine paste with some water.

'Tom yum/kha' like Thai soup

Winter is here and so are the winter blues. Along with that came the colds and coughs and sneezes. What will make you feel better than a warm bowl of steaming hot soup? I love Thai food and the flavors that go in there.However I do not carry all the thai specific ingredients in the pantry at all times. I had the coconut milk...but not the galangal, thai basil, kafir lime etc that belong in the soup. This is my version...with common items in the refrigerator.

Ingredients:
1 can coconut milk
1/4 cup thinly sliced carrots
few broccoli florets
1tbsp green onion leaves
2-3 mushrooms thinly sliced
2-3 ginger slices (about 1 inch long)
1-2 green chilies sliced
2-3 tsp Maggie Hot and sweet sauce
1/2tsp Sambal Olek chili paste
1/2tsp sugar
salt
1/2tsp oil
Cilantro to garnish

Method:
1) Heat 1/2 tsp oil in a pan, add the carrots, mushrooms and broccoli.Saute for 1 min. Add the ginger slices and green chilies.
2) Add the coconut milk, rest of the spices and warm on low flame till warmed through.
3) Serve hot and garnish with green onions and cilantro

Chicken Curry....just like my Moms:)

Childhood memories are amazing...a place...a smell...can take you back to your favorite time in childhood. For me, back the, Sunday morning started with "Rangoli" ( Hindi songs playing on the TV)  and then later the aroma of warm spices filling the air...with my moms special blend of spices for the Chicken Curry. Sunday was usually 'non veg' day and chicken was the most frequent Non veg item.

I made this curry the very same way my mom used to make with a little bit of difference here or there...

Ingredients:
2 Cups chicken cut up in small pieces (I used boneless)
2tsp Yogurt
1tsp Chicken curry masala ( store bought/ homemade blend)
1/2tsp red chili powder
1/2tsp turmeric
salt
Marinate the chicken with the above spices and keep in refrigerator for 1/2 hour.
Then cook in pressure cooker for 2 whistles/ or you can cook in the gravy itself and boil longer till tender.

Curry/Gravy:
2 Onions sliced
3/4 cup fresh coconut grated/ or I used 1/2 cup coconut milk+ 1/4 cup dry coconut powder
1 tomato chopped
1tsp Coriander seeds
1tsp Sesame seeds
1tsp Chicken curry masala
1tsp red chili powder
1/2tsp fennel seeds
2 cloves garlic
small piece of ginger
1tsp Shah jeera/cumin
1piece cinnamon stick
1 bay leaf
1tbsp oil
salt

Cilantro for garnish

Method:
1) Heat 1 tsp oil. Fry the sliced onions till golden brown, add the grated coconut and fry till golden. (if using dry coconut+ coconut milk, don't add milk at this point)
2) In a blender add the fried onion+coconut mixture, tomato, sesame, fennel, coriander seeds, ginger-garlic and blend into a smooth paste.
3) Heat the remaining oil, add shah jeera, bay leaf, cinnamon stick and the pureed gravy.Fry for few mins.
4) Add the cooked chicken, rest of the spices,salt and coconut milk. Simmer for 5 mins.
5)  Serve hot along with Chapati/ Rice or my favorite any kind of 'crusty' bread to soak up that spicy curry!!