tag:blogger.com,1999:blog-24004247978867251322024-03-18T15:35:42.848-07:00Cookery CornerLaavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.comBlogger428125tag:blogger.com,1999:blog-2400424797886725132.post-1779949362681668502022-05-13T10:15:00.001-07:002022-05-13T10:15:42.820-07:00Sourashtra Thakkali Pongal / Tomato Rice<p>My parents typically serve food to the less privileged to honor their parents (usually on their respective birthdays) and we were fortunate to be in India last year when this was happening. Typically my mom cooks a big south indian feast in huge quantities and the people are served at home on banana leaves. However, with covid restrictions they moved to a more packed version so it was easier to deliver the food instead... In order to make it easier for my mom, we ordered food from a Sourashtra catering group and boy it was fabulous! We ordered puliyodharai (came with a tangy mixed vegetable curry), thakkali sadham (that came with a salna and onion thayir pachadi) and my mom made some delicious chakkara (sweet) pongal to go with it. </p><p>My son was so enthused about packing and marking all the boxes and putting them in the bags and handing over to those who came home or going with my brother to deliver to those who were unable to come over. Once all the distribution was done and we sat down to have lunch - my son was blown away with how good everything tasted and he said (and I quote) that it was "bliss". He really enjoyed every dish and savored every bit of it. </p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEwhLm0B2gABeP39uVwthJljUXsMC-lG2lnmeewmmAtuR7yN_IWzlR_90t1EMrEJClF1sEJekTzoDh-aad03VqPDYaUhvCd75SdEUT84yDi57oHQF32R2HPpIR0i26OGvxqtjgsO0S0f4QemVAuLlWKxtOBPxsy6IXuntlxctTOop3ZMyyUbKGBxcQA/s2351/IMG_8951.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1899" data-original-width="2351" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEwhLm0B2gABeP39uVwthJljUXsMC-lG2lnmeewmmAtuR7yN_IWzlR_90t1EMrEJClF1sEJekTzoDh-aad03VqPDYaUhvCd75SdEUT84yDi57oHQF32R2HPpIR0i26OGvxqtjgsO0S0f4QemVAuLlWKxtOBPxsy6IXuntlxctTOop3ZMyyUbKGBxcQA/w400-h323/IMG_8951.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Enjoying his blissful meal</td></tr></tbody></table><br /><p>Once home, I searched up recipes for this tasty sourashtra tomato rice/thakkali pongal and this <a href="https://www.youtube.com/watch?v=jCkJGFtqfo8" target="_blank">video </a>looked very promising. We tried and loved this recipe and it was a hit with the entire family. I know I have already posted <a href="http://cookerycorner.blogspot.com/2009/02/tomato-rice.html" target="_blank">Tomato rice recipe</a> earlier but this a different flavor for sure and one to try without fail. The color of my verison is a lot more redder than the original becauseIi used some crushed tomatoes but typically it is much lighter when using only fresh tomatoes (which is how i made it the first time but missed getting pictures)</p><p>I used jeeraga samba rice so I have given water measurements accordingly - please feel free to adjust based on the type of rice you are using. </p><p></p><p><b><i>Saurashtra Thakkali Pongal </i></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzdHmUeY0gfCZibKaAXPWK8HlKbdYfr11iZk0izQHErurB8laemPOQyNpmqdO1S_2IofCQjv8koIdh7sLAq17B5Ju8vODzzmfxdQyIE6oBzYTDGooxVWbx34oWoAVofNqk6MBzyU3YKVcE1uFmQcedcQdN0Istgoti-IGPfNkMn6jgGEuQJVM-AaSdg/s4032/IMG_0272.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzdHmUeY0gfCZibKaAXPWK8HlKbdYfr11iZk0izQHErurB8laemPOQyNpmqdO1S_2IofCQjv8koIdh7sLAq17B5Ju8vODzzmfxdQyIE6oBzYTDGooxVWbx34oWoAVofNqk6MBzyU3YKVcE1uFmQcedcQdN0Istgoti-IGPfNkMn6jgGEuQJVM-AaSdg/w640-h480/IMG_0272.jpg" width="640" /></a></div><b><i><br />Ingredients:</i></b><p></p><p><i>Jeeraga Samba Rice - 1.5 cups, washed and drained<br />Water - 1.75 cups (1:1 ration for the rice i was using - adjust based on rice you are using).<br />Roma Tomatoes - 4, chopped into medium sized pcs <br />Chilli powder - 1 to 2 tsp (adjust based on spice levels)<br />Turmeric powder - 1/2 tsp<br />Onions - 1.5 medium, sliced thinly<br />Green chillies - 4, slit<br />Ginger - 1/2 inch piece, minced<br />Garlic - 4-6 cloves, minced<br />Mint Leaves - 3-4 tbsp, minced<br />Oil - 2 tbsp + 1 tbsp ghee (yes, this needs more oil than usual) <br />Salt to taste<br /><br /><b>Masala Seasoning:</b></i></p><p><i>Fennel Seeds/Sombu - 1 tsp<br />Cardamom - 2<br />Bay Leaf - 1 <br />Cloves - 3<br />Star Anise - 1 pc<br />Kalpasi /Stone flower - 1 pc<br />Cinnamon - 1.5 inch piece</i></p><p><b><i>Method: </i></b></p><p><i>1) I used an instant pot to make things easier. So, heat up the instant pot on saute mode. </i></p><p><i>2) Heat oil and ghee, add in the ingredients under masala seasoning and let them sizzle and impart their flavor to the oil. </i></p><p><i>3) Next add the onions and green chillies and fry well with frequent stirring. Once the onions have browned, add the ginger, garlic and saute for a few more mins before adding the chopped mint leaves.</i></p><p><i>4) Next add the tomatoes and the masala powders (turmeric, chilli, salt) and continue to stir until the tomatoes soften a bit. Add the water at this point and the washed/drained rice. </i></p><p><i>5) Jeeraga samba doesn't take very long to cook. So, I covered the instant pot, sealed it and set it to manual/pressure cook mode for 4-5 mins. After which I switched it off and allowed it release naturally. </i></p><p><i>Stir gently and serve with some onion raita and some vadaam if desired and enjoy!</i></p><p><br /></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-60209112337582267732022-03-25T10:12:00.000-07:002022-03-25T10:12:39.273-07:00 Instant pot Green Rice <p>This recipe was such a winner with the entire family and so very easy to make that I had to share and document this. Jasmine rice gives the perfect texture but you could go with any other rice - basmati should work good too. I stumbled upon <a href="https://www.foodiewithfamily.com/scallion-cilantro-lime-rice/" target="_blank">this </a>recipe when searching up uses for spring onions/scallions and it sounded really good and though I am using jasmine rice, my kids felt it reminded them of the rice from Chipotle due to the flavors and felt it was more mexican in nature. The greens add such a beautiful vibrancy. </p><p>The measurements below and timing are perfect if you are using the instant pot but if you are using different method of cooking or a different kind of rice, please adjust accordingly. </p><p>A tip that my mom gave me was to observe how milky the water is when you rinse it, the more milky looking and opaque, the newer the rice and less water that will be needed. However, the more translucent and lighter the water, it's older rice and can be cooked with more water. </p><p><b><i>Coriander-Spring Onion-Lemon Rice</i></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_D-CjX5jmEeW2o99gUfRW1AqvpkDHopC-iPLqKPYgtfspJqdZQhvpK9Rp2uRz6OnI9KL0d6CAC6jLQZibPDemqxC8Kq9Ri0B92zr5jMG7mtZuSTokkPCr2C98yzIY2Z8qX9nxiPpGKVHhyloA152M2TmncZELHxE9oqgn-LBcJEmWA8zU0UnEQwKrg/s4032/IMG_9668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_D-CjX5jmEeW2o99gUfRW1AqvpkDHopC-iPLqKPYgtfspJqdZQhvpK9Rp2uRz6OnI9KL0d6CAC6jLQZibPDemqxC8Kq9Ri0B92zr5jMG7mtZuSTokkPCr2C98yzIY2Z8qX9nxiPpGKVHhyloA152M2TmncZELHxE9oqgn-LBcJEmWA8zU0UnEQwKrg/w640-h480/IMG_9668.jpg" width="640" /></a></b></div><i><b><br />Ingredients:</b></i><p></p><p><i>Jasmine Rice - 2 cups, rinsed well and drained <br />Water - 2 cups (for jasmine rice) <br /><br /><b>To Grind:</b><br />Spring Onions - 1 bunch (about 5-6 stalks), the roots removed and cut into big pieces (I used green and white parts) <br />Coriander Leaves - 1 cup (stalks and leaves) <br />Green chillies - 4<br />Garlic - 1-2 cloves<br />Lemon Juice - half of one lemon<br />Olive oil - 3 to 4 tbsp<br />Water - 1 tbsp<br />Salt - 1 tsp</i></p><p><i><b>Method:</b></i></p><p><i>1) Add jasmine rice to the instant pot bowl along with 2 cups of water. Set to manual pressure cook for 3 mins (on high). Once done, switch off and allow it to release pressure naturally - takes about 10 mins. </i></p><p><i>2) Prepare the flavoring ingredients while rice is cooking. Once rice is cooked and you have about 3-5 minutes remaining (for the pressure to be released), grind together the remaining ingredients to a smooth paste. </i></p><p><i>3) When pressure is fully released, open the lid and add the paste. With a spatula, <b>gently</b> stir in such that it coats every grain of rice. Taste and adjust for salt, as necessary. Replace the lid and let the flavors mingle together for 10 mins or so before serving. </i></p><p><i>I served it with this <a href="http://cookerycorner.blogspot.com/2010/04/tofu-sambal.html" target="_blank">Tofu Sambal</a> but like I said, it would go great with Mexican dishes too - maybe some fajita vegetables, black beans. </i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklkscnkpHBl_cLx8nAX-lDjysDFpihMWmFO7clHqaOaJmW2eoCkeH6g-qiMHU-N-r1XgIcdoVLewMGA-Hna7doOSoYEkAWrMz45X5yBKN1GP0KGLFBJA7CRz9eXg_I3DScHk3eDo-cF8qLbhJhS1U3yvUZ73TPSJpMrIxjMorvmza2M00cAnL8-g3vQ/s3452/IMG_9667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3452" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklkscnkpHBl_cLx8nAX-lDjysDFpihMWmFO7clHqaOaJmW2eoCkeH6g-qiMHU-N-r1XgIcdoVLewMGA-Hna7doOSoYEkAWrMz45X5yBKN1GP0KGLFBJA7CRz9eXg_I3DScHk3eDo-cF8qLbhJhS1U3yvUZ73TPSJpMrIxjMorvmza2M00cAnL8-g3vQ/w560-h640/IMG_9667.jpg" width="560" /></a></div><br /><i><br /></i><p></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-72130393647094917392022-01-10T10:52:00.001-08:002022-03-25T10:53:48.455-07:00Spaghetti with Veggie 'meatballs'Happy New Year everyone! <div><br /></div><div>I know we all seem to be off to a rocky start with the new variant and even more permutations and combinations are all over the news but I hope we can see the light at the end of this tunnel during this year and return to normalcy soon...</div><div><br /></div><div>Coming to recipes, this ought to have made it in the 2021 list and has been in my drafts for several months... mainly because this has been such a hit at home and something we make frequently... so I've been wanting to document it here. I basically followed <a href="https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/" target="_blank">this </a>awesome recipe but I have made some tweaks to suit our tastes and spice it up a bit more. </div><div><br /></div><div>You can make the mixture a few days before making the "meatballs" or even make them as "meatballs" and store in the refrigerator or freeze for a longer duration making it a meal that came come together very easily. </div><div><br /></div><div><br /></div><div><b><i>Spaghetti with Meatless "Meatballs"</i></b></div><div><b><i>Makes about 20-24 meatballs </i></b></div><div><b><i><br /></i></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNfNhQqTo6rErTEJjRkaRALBU0-j9AIyh9UyZ7Wd4ptSOEqUHmexPXq_7eOpNYcaPL7_zf5fVA2lXjHJna1kH_XFi6r-cs5W2y4VWCnd2_6ehPCJnFT_BoAfzlUW04iW6Q7AJ_aP5eFNWHW6_nQw3n5kOuz2tvj6ml834R3wK2WO8kduViIuqcwZ0iA/s4032/IMG_6533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNfNhQqTo6rErTEJjRkaRALBU0-j9AIyh9UyZ7Wd4ptSOEqUHmexPXq_7eOpNYcaPL7_zf5fVA2lXjHJna1kH_XFi6r-cs5W2y4VWCnd2_6ehPCJnFT_BoAfzlUW04iW6Q7AJ_aP5eFNWHW6_nQw3n5kOuz2tvj6ml834R3wK2WO8kduViIuqcwZ0iA/w640-h480/IMG_6533.jpg" width="640" /></a></div><b><i>Ingredients:</i></b></div><div><b><i><br /></i></b></div><div><i>White Mushrooms - 16 oz, wiped thoroughly and chopped finely<br />Onion - 1/2 cup, chopped finely<br />Garlic - 6 cloves, minced<br />Rolled Oats - 1/2 cup<br />Bread crumbs - 1/2 cup<br />Parmesan cheese - 4 tbsp, grated <br />Egg - 1</i></div><div><i>Butter - 1 tbsp<br />Olive oil - 1 tbsp <br />Salt - 1 tsp, or to taste<br />Red chilli flakes - 1 tsp, or to taste<br />Paprika - half tsp<br />Oregano and Basil (dried) - half tsp each<br />Black pepper - to taste<br /><br /><b>To serve:</b><br />Spaghetti - 1 pack<br />Pasta sauce (tomato based) of your choice - 1 bottle <br />Parmesan cheese - for garnish<br /><br /></i></div><div><i><b>Directions:</b><br />1) Heat olive oil in a pan on medium, add onions and mushrooms along with salt and allow this to cook until they cook down and all the moisture has evaporated. Stir in the garlic and butter. Switch off the stove. </i></div><div><i><br /></i></div><div><i>2) Next, add in the , oats, bread crumbs, red chilli flakes, paprika, oregano, basil and black pepper and finally add the egg and parmesan cheese and stir everything together. This will create a moist mixture which holds together. </i></div><div><i><br /></i></div><div><i>3) You could make meatballs right away but it's better to cover and refrigerate this for a few hours atleast or a day if you can spare it. </i></div><div><i><br /></i></div><div><i>4)Take small portions of the mixture and form balls. Place them on the basket of an airfyer and Air fry at 350F for 15 minutes. They are now done and are quite delicious as an appetizer served with some marinara.<br /><br />5) Cook spaghetti according to package directions with some salt and warm up the tomato sauce. Add the meat balls to the tomato sauce when it's hot and let them marinate in it for 10 minutes at least. </i></div><div><i><br /></i></div><div><i>6) To serve, place some spaghetti in a bowl and ladle out the sauce and meatballs and add some grated parmesan to top. Enjoy.<br /><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73XAJ96cbhyuw2g7rYDXyV166qaDVvZepIHBq7uWnkql_clbDweUWhqdkjUvUFDzx_lDSjmYwM9tH7Aj2H3dSn7tgXxP0YVhMsgF6sjXdJR0oVR-S8rRfrxOzVH_Tlj9rZKf0FPck090vTVc2jSVKySi1t3uk6teh048YFPL_nBZdx5XnHbPoVPL0iA/s3242/IMG_6532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3242" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73XAJ96cbhyuw2g7rYDXyV166qaDVvZepIHBq7uWnkql_clbDweUWhqdkjUvUFDzx_lDSjmYwM9tH7Aj2H3dSn7tgXxP0YVhMsgF6sjXdJR0oVR-S8rRfrxOzVH_Tlj9rZKf0FPck090vTVc2jSVKySi1t3uk6teh048YFPL_nBZdx5XnHbPoVPL0iA/w640-h596/IMG_6532.jpg" width="640" /></a></div><br /><br /><div><br /></div>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-73458404546508447052021-06-01T13:00:00.003-07:002021-06-01T13:00:45.492-07:00Vazhakkai (Raw Banana) Podimas<p> While growing up, vazhakkai made an appearance on the menu very frequently and especially on Fridays at my grandparent's place...my paati usually made poriyal with fresh coconut and my parents often made a spicy vazhakkai fry (deep fried goodness) and this podimas. I had good success making podimas when in Singapore but somehow after moving to the US, the podimas did not turn out good the few times I attempted it and that's when I discovered that it's because the 'green banana' is not the same as we get in India... Once I started buying the correct type of raw banana instead - called Burro Banana, it all clicked into place. After that we have enjoyed this podimas often and it is a tasty favorite. </p><p><br /><b><i>VAZHAKKAI (Raw Banana) PODIMAS </i></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-W4dqqlEM4Hc/YLaRrCBOM6I/AAAAAAAALrw/3nTBHtH3EZcXicGsTc3KKtgbde-e-QD5gCNcBGAsYHQ/s2048/IMG_7676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-W4dqqlEM4Hc/YLaRrCBOM6I/AAAAAAAALrw/3nTBHtH3EZcXicGsTc3KKtgbde-e-QD5gCNcBGAsYHQ/w640-h480/IMG_7676.jpg" width="640" /></a></b></div><b><br /><i><br /></i></b><p></p><p><b><i>Ingredients: </i></b></p><p><i>Raw Burro Banana - 2 <br />Shallots (chinna vengayam) - 6-8 (depending on size) - chopped (you can substitute with half of a big onion)<br />Ginger - 1 inch piece, grated or minced<br />Green Chillies - 5 to 6, minced<br />Grated fresh coconut - 2 tbsp, <br />Salt - to taste<br /><br />Seasoning<br />Oil - 1.5 tsp<br />Mustard seeds - 1/2 tsp<br />Urad dhal - 1/2 tsp <br />Asafoetida - 1/8 tsp<br />Curry leaves - 1 stalk <br /><br /><b>Method:<br /></b><br />1) Cut the raw bananas into 2 equal pieces after removing the stalk and end. No need to peel. <br /><br />2) Put them in a deep bowl with enough water to cover and allow the water to boil. You will want to turn the bananas over after about 10 mins. The skin will turn black. Insert a knife and if it goes in effortlessly, the raw banana is cooked sufficiently. </i></p><p><i>3) Remove them from the water and allow to cool a bit. Remove the peels - they will come off as easily as the peels of a ripe banana now. Once peeled, grate the raw bananas, sprinkle a bit of salt while hot and set aside. </i></p><p><i>4) Now heat oil in a wide, thick pan and season with mustard seeds, urad dhal and once the mustard seeds splutter, add in the asafoetida and curry leaves followed by the onions, ginger and green chillies. Sauté them for a few minutes.</i></p><p><i>5) Now add the grated raw banana and toss together. Adjust salt as needed at this stage and continue to cook for a few minutes till it all comes together.</i></p><p><i>6) Finally add grated coconut, switch off the stove, cover and let the flavors develop for several minutes before serving. <br /><br />Enjoy with <a href="http://cookerycorner.blogspot.com/2007/06/vendakai-poondu-vathal-kuzhambu.html" target="_blank">vathakuzhambu </a>for a satisfying meal. </i></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-71849506098936861902021-05-15T20:07:00.000-07:002021-05-15T20:07:14.959-07:00Shakshuka / Egg Drop CurryWhen I first heard about egg drop curries, it didn't sound all that appetizing to me - especially since I am not a fan of runny yolks and I imagined it would make the curry more eggy than I would like. However, after tasting a well cooked poached egg and after my attempts at steaming eggs, the results were favorable so I decided to give this curry a try and we really enjoyed the taste. I made some modifications to the original shakshuka to make it a tad more spicy and less tomatoey to cater to our taste buds.<div><br /></div><div><b><i>SHAKSHUKA / EGG DROP CURRY </i></b></div><div><b><i><br /></i></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MqxI3TqLLtE/YKCMP59BsbI/AAAAAAAALqg/YB4LiRAdsa4X00pHU3E5tiyV3M93RtONwCNcBGAsYHQ/s2048/IMG_7528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-MqxI3TqLLtE/YKCMP59BsbI/AAAAAAAALqg/YB4LiRAdsa4X00pHU3E5tiyV3M93RtONwCNcBGAsYHQ/w640-h480/IMG_7528.jpg" width="640" /></a></div><br /><i><br /></i></b></div><div><b><i><br /></i></b></div><div><b><i>Ingredients</i></b></div><div><i>Eggs - 4 to 5 </i></div><div><i>Onion - 1, big or 2 medium, finely chopped</i></div><div><i>Jalapeno - 1, minced (optional) </i></div><div><i>Red Bell Pepper - 1 small or half of a big one, chopped</i></div><div><i>Tomatoes - 2, chopped</i></div><div><i>Garlic - 3 to 4 cloves, minced</i></div><div><i>Cumin seeds - half tsp</i></div><div><i>Chilli powder - half tsp</i></div><div><i>Turmeric - 1/4 tsp</i></div><div><i>Cumin powder -1 tsp</i></div><div><i>Paprika - half tsp </i></div><div><i>Parmesan cheese - 1 to 2 tbsp (optional, for garnish) </i></div><div><i>Coriander leaves - 1 to 2 tbsp, finely chopped</i></div><div><i>Salt - to taste </i></div><div><i>Black pepper - to taste</i></div><div><i>Oil - 2 tsp</i></div><div><i><br /></i></div><div><b><i>Method:</i></b></div><div><i>1) In a wide mouthed pan, heat oil and add the cumin seeds. Add in the onion, garlic, red bell peppers and jalapeno and sauté for a few minutes. </i></div><div><i><br /></i></div><div><i>2) Next, add in the chopped tomatoes, followed by the spices and salt. Cover and cook on a medium flame till the tomatoes turn mushy (adding 1/4 cup water if it sticks to the bottom). </i></div><div><i><br /></i></div><div><i>3) Add about a half cup water and once the mixture boils, reduce heat to medium low and allow to simmer for a minute. </i></div><div><i><br /></i></div><div><i>4) Make some shallow indentations in the sauce (spaced out for the number of eggs that you are using). Carefully break in an egg (or break into a small bowl and pour in the indentations to prevent any shells accidentally falling in) into each of the indentations. Sprinkle the eggs with a tiny bit of salt and black pepper. </i></div><div><i><br /></i></div><div><i>5) Cover the pan with a lid and allow to cook for about 5-6 minutes if you want runny yolks or 8-10 minutes if you want it fully cooked through (like I do). check the yolks with a small spoon to ensure they are firm. Note that the longer the eggs stay in the sauce, they continue to cook a bit more. </i></div><div><i><br /></i></div><div><i>6) Sprinkle the parmesan cheese and coriander leaves as garnish before serving with some toasted bread or roti or naan. </i></div><div><i><br /></i></div>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-13992019527895248632021-03-22T08:27:00.001-07:002021-03-22T08:27:00.407-07:00Spicy Rice Noodle Stir Fry<p>This is a delicious stir fry with rice noodles (like the one used for pad-thai) and has become a firm favorite at home. The kids love it with bok choy but feel free to mix up the veggies but what really elevates this dish is the spicy oil I mix up to go over it. The texture of rice noodles are also great and I have some tips on how best to soak the rice noodles so as to ensure they don't get mushy when stir fried.</p><p><br /></p><p><span style="font-family: georgia; font-size: medium;"><b>SPICY RICE NOODLE STIR FRY </b></span></p><p><span style="font-family: georgia; font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><a href="https://lh3.googleusercontent.com/-AY8s46IcXBk/YFJB4mDr18I/AAAAAAAALow/pbgNXsy8Cs4L3Z4gcch367cNFFjejSNmQCNcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="894" data-original-width="1187" height="482" src="https://lh3.googleusercontent.com/-AY8s46IcXBk/YFJB4mDr18I/AAAAAAAALow/pbgNXsy8Cs4L3Z4gcch367cNFFjejSNmQCNcBGAsYHQ/w640-h482/image.png" width="640" /></a></b></span></div><span style="font-family: georgia; font-size: medium;"><b><br /><br /></b></span><p></p><p><span style="font-family: georgia;"><b>Ingredients:</b></span></p><p><i><span style="font-family: inherit;">Rice Noodles (dry) - 1 16oz pack , medium (you can choose thickness according to your liking) </span></i></p><p><i><span style="font-family: inherit;">Baby Bok Choy - 5 cups, rinsed well and chopped <br /></span></i></p><p><i><span style="font-family: inherit;">Carrots - 2 to 3, julienned into think slices</span></i></p><p><i><span style="font-family: inherit;">Celery - 1 or 2, sliced thin (optional) </span></i></p><p><i><span style="font-family: inherit;">Firm Tofu - 1 block, pressed down for a few hours, cubed</span></i></p><p><i><span style="font-family: inherit;">Soy sauce - 1 tbsp (or to taste) </span></i></p><p><i><span style="font-family: inherit;">Chilli Garlic sauce or Sriracha chilli sauce - 2 to 3 tsp (or to taste) </span></i></p><p><i><span style="font-family: inherit;">Chilli powder - half tsp</span></i></p><p><i><span style="font-family: inherit;">Salt - to taste</span></i></p><p><i><span style="font-family: inherit;">Oil - 1 tbsp</span></i></p><p><span style="font-family: georgia;"><i><b>For the Chilli Oil:</b></i></span></p><p><i><span style="font-family: inherit;">Oil - 3 tbsp (I used avocado) <br /></span></i></p><p><i><span style="font-family: inherit;">Garlic cloves - 3 or 4, minced</span></i></p><p><i><span style="font-family: inherit;">Red Chilli flakes - 1.5 tbsp (or to taste) </span></i></p><p><i><span style="font-family: inherit;">Red chilli powder - 1/2 tsp (adjust to desired spice levels) </span></i></p><p><i><span style="font-family: inherit;">Paprika - 1/2 tsp </span></i></p><p><i><span style="font-family: inherit;">Salt - 1/4 tsp</span></i></p><p><b><span style="font-size: medium;">Method:</span></b></p><p>1) <i>For the Chilli Oil - In a small bowl combine the red chilli flakes, red chilli powder, salt and paprika. You can also add some garlic powder for a more intense garlic flavor if desired. Heat oil and garlic together until oil gets very hot and has bubbles and garlic sizzles and turns light brown. Pour hot oil into the bowl of chilli mix and allow to rest while preparing the noodles. This can be made ahead and stored. </i></p><p><i>2) Toss the Tofu cubes with chilli powder and some salt with about a tsp of oil. Air fry these for about 12 minutes at 370F. Set aside. </i></p><p><i>3) For the rice noodles: Put them in a large bowl and cover with very warm water (not too hot but also not lukewarm). Allow them to soak for about 30 mins covered until they loosen up. They shouldn't feel too stiff. Keep aside a few tbsp of the warm water to use while stir-frying. </i></p><p><i>4) For the Noodle stir fry - Heat a wok on medium high heat and add remaining oil. Once that is hot, add the sliced celery and carrots and stir fry for a few minutes. Next add the bok choy and continue to cook until wilted. Now add the chilli garlic sauce or srirach and the soy sauce and continue to cook until the flavors combine. Add the air-fried tofu cubes and remove to a plate. </i></p><p><i>5) Heat up the same wok and add half of the chilli oil, drain the rice noodles and add to the wok and keep tossing. Add some soy sauce to this mix and continue to toss. If noodles feel too stiff and uncooked, add a few tbsp of hot water to the pan and they will become chewy. </i></p><p><i>6) Add the veggie - tofu stirfry to the noodles and continue tossing. Add more chilli oil if desired and adjust salt to taste. </i></p><p><i>Yummy bowl of noodles are ready :) </i></p><p><br /></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-87849674392406887882021-03-17T10:27:00.003-07:002021-03-17T10:27:47.668-07:00Chocolate Berry CakeI can't believe that so many of my daughter's friends are turning 16 already (she too will be 16 later this year) and since this year birthday celebrations have been rather low key, she wanted to make a cake for her best friend. Her usual go-to flavors are chocolate and raspberry and that is a favorite for her best friend too so we decided on the cake and this recipe turned out very moist and delicious. <div>I used a mix of berries (strawberry, blueberry, raspberry and blackberries) but you can use any one that you prefer. </div><div><br /></div><div>It may seem like a lot of steps but it's a no-fuss recipe that results in a very tasty cake<br /><div><br /></div><div><span style="font-size: medium;"><b>Chocolate Berry Cake</b></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-rsK9ptCO77o/YFI7dJYeRRI/AAAAAAAALok/6_1BW2mZvqoUh_EOJfseAhl2_k8_0McqwCNcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="840" data-original-width="1188" height="453" src="https://lh3.googleusercontent.com/-rsK9ptCO77o/YFI7dJYeRRI/AAAAAAAALok/6_1BW2mZvqoUh_EOJfseAhl2_k8_0McqwCNcBGAsYHQ/w640-h453/image.png" width="640" /></a></div><br /><br /></div><div><br /></div><div><b><i>Ingredients:</i></b></div><div><b><i><br /></i></b></div><div><b><i>For the Cake</i></b></div><div><i>Sugar - 1.5 cups (you can go upto 2 cups if you like a sweeter cake)</i></div><div><i>Flour - 1.25 cups </i></div><div><i>Almond flour - 0.5 cup (you can replace this with All purpose flour)</i></div><div><i>Cocoa powder - 3/4 cup</i></div><div><i>Baking Soda - 1.5 tsp </i></div><div><i>Baking Powder - 1.5 tsp </i></div><div><i>Salt - 3/4 tsp </i></div><div><i>Eggs - 2 </i></div><div><i>Buttermilk - 1 cup </i></div><div><i>Oil - 1/2 cup</i></div><div><i>Vanilla extract - 2 tsp</i></div><div><i>Instant coffee granules - 1 tsp (optional, but helps deepen the chocolate flavor) </i></div><div><i>Boiling water - 1 cup</i></div><div><i><br /></i></div><div><b><i>For the Berry Filling (can be replaced with your favorite berry jam)</i></b></div><div><i><br /></i></div><div><i>Frozen mixed berries - 2 cups (I used frozen) </i></div></div><div><i>Sugar - 1/4 cup</i></div><div><i>Cornstarch - 4 tsp </i></div><div><i>Water - 1 tbsp</i></div><div><i>Lemon juice - 1 tbsp</i></div><div><i><br /></i></div><div><i><b>Chocolate Frosting</b></i></div><div><i><b><br /></b></i></div><div><i>Butter - 4 tbsp, melted</i></div><div><i>Cocoa powder - 6 tbsp</i></div><div><i>Powdered Sugar - 1 cup</i></div><div><i>Milk - 2 tbsp</i></div><div><i>Vanilla extract - 1 tsp </i></div><div><i>Semisweet chocolate chips - 2 tbsp (optional) </i></div><div><i><br /></i></div><div><i><span style="font-size: medium;"><b>Method: </b></span></i></div><div><i><br /></i></div><div><i>1) For the cake, preheat oven to 350F. Grease lightly and line with parchment paper two 8 or 9 inch round baking pans or a 9x13 pan (for square cake) </i></div><div><i><br /></i></div><div><i>2) In a large bowl, stir the dry ingredients together for the cake - sugar, flours, baking power, baking soda, coffee, salt and cocoa powder. </i></div><div><i><br /></i></div><div><i>3) Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Add boiling water and stir - this will make the batter very thin but don't be alarmed. Pour the batter into the prepared pans. </i></div><div><i><br /></i></div><div><i>4) Bake for 30-35 mins or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. You can wrap and freeze these which helps with the frosting later. </i></div><div><i><br /></i></div><div><i>5) <b>For the berry filling</b>: Combine sugar, water, lemon juice and cornstarch in a medium saucepan over medium heat. Add the berries and cook until they are cooked and the sauce has thickened. Allow this to cool completely. (You can skip this step and use a berry jam if you prefer)</i></div><div><i><br /></i></div><div><i>6) <b>For the Frosting</b>: Melt butter with chocolate chips (30 secs increments in microwave) and stir well. Add cocoa powder, sugar, milk and vanilla extract and beat until smooth. You can adjust consistency by varying the powdered sugar and milk quantities. This will also thicken more upon cooling. </i></div><div><i><br /></i></div><div><i><b><span style="font-size: medium;">Assembly:</span></b></i></div><div><i> </i></div><div><i>Cut the cake into layers as desired... i made 4 layers with the 2 square cakes i got from the 9x13 pan. </i></div><div><i>Place once cake on plate and spread the filling evenly, add the cake and repeat. For the final layer frost with the chocolate frosting and decorate as desired. Keep refrigerated to store. </i></div><div><i><br /></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-1SgKb4P844w/YFI7q6DhuVI/AAAAAAAALoo/eVQkxlElzlwy6l2RUdbjtH_TqSmEDzXfACNcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="830" data-original-width="1078" height="492" src="https://lh3.googleusercontent.com/-1SgKb4P844w/YFI7q6DhuVI/AAAAAAAALoo/eVQkxlElzlwy6l2RUdbjtH_TqSmEDzXfACNcBGAsYHQ/w640-h492/image.png" width="640" /></a></div><br /><br /></i></div><div><i> </i></div><div><i><br /></i></div>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-3444123073240345282021-02-01T11:32:00.007-08:002021-02-01T11:32:00.305-08:00Millet Quinoa Idli<p> With an increased popularity of millets in general and the desire to have more whole grain options to our usual idlis made with white rice and urad dhal, these idlis are just what you are looking for. </p><p>I usually have more luck experimenting with various grains for dosas but not as much with idlis. They can be quite finicky and I follow a trusted approach that I have perfected over the years to get consistently soft idlis. So, this is a combination that I was trying for dosas and while mixing the batter to make them, the consistency seemed perfect for idlis that I immediately did a trial batch and was super pleased with the results. Since then, I have made these a few times. You can vary the type of millets used but if using ragi, please don't skip the quinoa - it definitely adds to the texture of the final product. </p><p>This turns out great in a wet grinder or blendtec blender. </p><p><b><i>MILLET QUINOA IDLI - makes about 20 idlis and 10 to 12 dosas </i></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-4_xThEA5GR4/YA8mmNCM7EI/AAAAAAAALmo/CLyIJFziKd0vz2DTaKjLMuLYGJFX92RswCNcBGAsYHQ/s2048/Idli%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-4_xThEA5GR4/YA8mmNCM7EI/AAAAAAAALmo/CLyIJFziKd0vz2DTaKjLMuLYGJFX92RswCNcBGAsYHQ/w640-h480/Idli%2B1.jpg" width="640" /></a></b></div><b><i><p><b><i><br /></i></b></p>Ingredients:</i></b><p></p><p><i>Whole Ragi (finger millet) - 1 cup, rinsed thoroughly<br />Proso/Kodo/Little millet - 1 cup, rinsed thoroughly<br />Quinoa - 1 cup, rinsed thoroughly<br /></i><i>Urad dhal (whole, white) - 1/2 (Half) cup, rinsed thoroughly<br /></i><i>Salt - 1.5 to 2 tsp (or to taste) </i></p><p><i><b>Method: </b><br />1) Soak Millets and Quinoa together for about 4-6 hours or overnight. <br /></i></p><p><i>2) Soak Urad Dhal in cold water for same duration (I usually refrigerate it so the urad dhal batter is fluffy and doesn't get overheated when grinding). </i></p><p><i>3) First grind urad dhal , adding cold water little by little till fluffy. </i></p><p><i>4) Next grind the Millets and Quinoa with salt to a smooth batter. </i></p><p><i>5) Combine the two thoroughly with your hand in a whipping motion and allow to ferment overnight in a warm place (same as idlis) . Refrigerate the batter when done.</i></p><p><i>6) When you are ready to make the idlis, grease the idli plates with oil/ghee and pour the batter and steam cook for about 10 minutes or till done and serve with chutney/sambar of choice. </i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N3x-SeHSkt4/YA8mmIc3wXI/AAAAAAAALms/G3D_n_m1Vbc3CBg0PvacdVUW6-ikDLh2ACNcBGAsYHQ/s2048/millet%2Bidli%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://1.bp.blogspot.com/-N3x-SeHSkt4/YA8mmIc3wXI/AAAAAAAALms/G3D_n_m1Vbc3CBg0PvacdVUW6-ikDLh2ACNcBGAsYHQ/w400-h225/millet%2Bidli%2B2.jpg" width="400" /></a><br /><br /></div><i><b>NOTE</b>: If using a wet grinder, for the above quantity, you can start grinding the urad dhal and after 15-20 minutes add the soaked millets and quinoa as well and grind everything together till smooth (instead of doing it separately). </i><p></p><p><i><br /></i></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-77331593636903477722021-01-25T11:31:00.001-08:002021-01-25T11:31:17.985-08:00Quick Bagels<p> If you like the soft chewiness of bagels, then this recipe is definitely something you should try. This recipe has no yeast or eggs and makes for a yummy, easy breakfast that can be whipped together rather quickly. This can be baked in an over or in an airfryer and is something I have enjoyed making - thanks to <a href="https://www.skinnytaste.com/easy-bagel-recipe/" target="_blank">Gina's recipe</a>. The texture is a big different from the storebought bagels but I do like this version since it's softer. </p><p><b><i>QUICK BAGELS (makes 6)</i></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-F4_Digx6Py0/YA8cSmPE9QI/AAAAAAAALmc/PNVX6l8SFOQgAZk1svzVrBaHhyZC0P7EQCNcBGAsYHQ/s2048/IMG_E1573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-F4_Digx6Py0/YA8cSmPE9QI/AAAAAAAALmc/PNVX6l8SFOQgAZk1svzVrBaHhyZC0P7EQCNcBGAsYHQ/w640-h480/IMG_E1573.JPG" width="640" /></a></b></div><b><br /><i><br /></i></b><p></p><p><b><i>Ingredients:</i></b></p><p><i>All purpose flour - 1 cup</i></p><p><i>Whole wheat flour - 1/2 (half) cup</i></p><p><i>Greek Yogurt - 1.5 cups (if you don't have greek yogurt, hang regular yogurt in the fridge (with a bowl beneath to get rid of whey and result in a thicker, creamier yogurt)</i></p><p><i>Baking powder - 3 tsp</i></p><p><i>Salt - 3/4 tsp</i></p><p><i>Egg white or Water - to brush the bagels for toppings to stick </i></p><p><i>Everything but the bagel seasoning/ sesame seeds / garlic/chilli flakes - desired toppings (optional)</i></p><p><b><i>Method:</i></b></p><p><i>1) In a bowl, combine the flours, baking powder and salt and mix thoroughly. </i></p><p><i>2) Add the yogurt to this and stir to combine and bring to a dough using your hand and knead a bit till it is not too sticky. dust with some extra flour if needed. </i></p><p><i>3) Divide the dough into 6 portions and roll each out to thick rope (with slightly thinner edges). Bring the 2 edges together to form a circle (bagel shape) with a hold in the middle. </i></p><p><i>4) Meanwhile, preheat the oven to 350 F or if using an airfryer to 280 F </i></p><p><i>5) Now brush the bagel with water or egg white and press in desired toppings. </i></p><p><i>6) Bake the bagels for 15-20 mins in an oven or 12-15 mins in the airfryer. </i></p><p><i>7) Allow this to cool for 10-15 mins before slicing and serving with cream cheese or creamy scrambled eggs. </i></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-58480777543923737662020-12-27T12:44:00.001-08:002020-12-27T12:51:00.375-08:00Garlic Jalapeno Rolls<p><span style="font-size: medium;">These eggless garlic rolls have been such a hit and I have made them several times. They are soft, flavorful, delicious and come together very easily. Thanks to <a href="https://www.mysingaporekitchen.com/2010/07/garlic-rolls-without-egg.html" target="_blank">Suhaina </a>for this awesome recipe. It's an easy bread recipe, even for beginners and the only main thing would be to knead the dough so it's smooth and elastic. Now that my brother and sister in law got me a Kitchen-aid stand mixer, the kneading is a breeze and that has helped me increase the frequency of making this garlic bread. </span></p><p><br /><b><i><span style="font-size: medium;">GARLIC JALAPENO ROLLS (with Cheddar cheese) </span></i></b></p><p><b><i></i></b></p><div class="separator" style="clear: both; text-align: center;"><b><i><br /></i></b></div><b><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CfXk8HiYNTE/X-jxHUowb9I/AAAAAAAALkk/998JF3HND88YGUO_8cmOQ_BYf9xCg4ImQCNcBGAsYHQ/s1500/Picture1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://1.bp.blogspot.com/-CfXk8HiYNTE/X-jxHUowb9I/AAAAAAAALkk/998JF3HND88YGUO_8cmOQ_BYf9xCg4ImQCNcBGAsYHQ/w640-h480/Picture1.png" width="640" /></a></div><br /></i></b><b><i><span style="font-size: medium;">Ingredients: </span></i></b><p></p><p><b><i><span style="font-size: medium;"><u>For the Dough</u></span></i></b></p><p><i><span style="font-size: medium;">All purpose flour - 3 cups + a bit more for dusting <br />(you can also replace a third with whole wheat flour, if desired) </span></i></p><p><i><span style="font-size: medium;">Warm water - 1 cup (ensure it's not too hot so it doesn't kill the yeast - it should be slightly hotter than lukewarm) </span></i></p><p><i><span style="font-size: medium;">Active Dry Yeast - 1 pack or 2 tsp </span></i></p><p><i><span style="font-size: medium;">Sugar - 2 tbsp </span></i></p><p><i><span style="font-size: medium;">Extra Virgin Olive oil - 2 to 3 tbsp </span></i></p><p><i><span style="font-size: medium;">Salt - 1 tsp</span></i></p><p><i><span style="font-size: medium;">Garlic powder, Red chilli flakes and italian seasoning - to taste (optional) </span></i></p><p><span style="font-size: medium;"><u><b>For the Garlic Butter filling</b> </u>: </span></p><p><span style="font-size: medium;"><i>Butter - 3 tbsp, softened (you can replace a tbsp of it with extra virgin olive oil) </i></span></p><p><span style="font-size: medium;"><i>Garlic cloves - 12, minced (I used a garlic press) - should yield about 2 tbsp</i></span></p><p><span style="font-size: medium;"><i>Jalapenos (optional) - 2, minced (for people who don't like spice, discard the seeds) </i></span></p><p><span style="font-size: medium;"><i>Coriander / Cilantro - about 3 tbsp, minced </i></span></p><p><span style="font-size: medium;"><i>Salt - about 1/4 tsp or to taste</i></span></p><p><span style="font-size: medium;"><i>Sharp Cheddar cheese - 3/4 cup, shredded </i></span></p><p><br /></p><p><b><span style="font-size: medium;"><i>Method : </i></span></b></p><p><span style="font-size: medium;"><i>1) First, proof the yeast (to make sure it's active/alive). Dissolve the sugar in the warm water, and add the yeast and stir. Leave it aside for 10 mins or so till the yeast bubbles and foams. If it doesn't then the yeast is not good and this process must be restarted. </i></span></p><p><span style="font-size: medium;"><i>2) In a stand mixer (or bowl if kneading by hand), stir together the flour, salt, herbs and spices, if using. Put the dough hook and add in the yeast mixture gradually on speed 2. In a few mins it will gather together into a dough (not unlike roti dough). </i></span></p><p><span style="font-size: medium;"><i>3) Now continue to mix on speed 3 while gradually drizzling the olive oil for about 5-7 minutes until well kneaded and the dough is smooth and elastic. </i></span></p><p><span style="font-size: medium;"><i>4) Rub some oil in a bowl, put the dough in, cover with a wet towel and leave to rest in a warm place ( I put it in the oven with a light on) until it doubles in size. It takes about an hour or so. </i></span></p><p><span style="font-size: medium;"><i>5) Meanwhile, make the filling - combine, all the ingredients into a bowl (except the cheese) and set aside. </i></span></p><p><span style="font-size: medium;"><i>6) Grease a baking pan with some butter/olive oil and set aside. </i></span></p><p><span style="font-size: medium;"><i>7) Once the dough has proved, punch it down. Spread some flour and roll out the dough into a rectangle so it's about half inch thick. Now spread the garlic jalapeno butter filling evenly over it. Sprinkle the shredded cheese, if using, uniformly. </i></span></p><p><span style="font-size: medium;"><i>8) Roll up the dough (from the long side). Now cut it in half and then make equal cuts to create spiral rolls (as show in the picture). Lay them in the greased baking tin close to each other. </i></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UqMOFnBsJiM/X-jxmgPHajI/AAAAAAAALk0/d88M_8DornwkzH7FWsObYSZcK9kYt16xwCNcBGAsYHQ/s1500/garlic%2Brolls%2B2.png" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" data-original-height="1125" data-original-width="1500" height="300" src="https://1.bp.blogspot.com/-UqMOFnBsJiM/X-jxmgPHajI/AAAAAAAALk0/d88M_8DornwkzH7FWsObYSZcK9kYt16xwCNcBGAsYHQ/w400-h300/garlic%2Brolls%2B2.png" width="400" /></i></a></div><i><br /><span style="font-size: medium;"><br /></span></i><p></p><p><span style="font-size: medium;"><i>9) Cover baking tin with a wet towel or a cling wrap and allow to rest in a warm place to rest and prove again for about 20 - 30 mins. Melt some butter and brush on the top of the rolls just before popping them into the oven. </i></span></p><p><span style="font-size: medium;"><i>10) Preheat oven to 375F and place rack in the middle of the oven. Bake for about 20 minutes or till golden brown. </i></span></p><p><span style="font-size: medium;"><i>Enjoy the rolls while warm - they taste great as is or with some soup! <br />We had these rolls as part of our Thanksgiving feast as well this year with some roasted asparagus, mashed potatoes and green bean casserole and some apple blueberry crisp :)</i></span></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-KDVmj2jrSN8/X-jzcF4lq9I/AAAAAAAALlA/CqyVeKp59W0z2PT4NkQVE2JBOA2LqgIBwCNcBGAsYHQ/s1599/Thanksgiving%2B2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1599" height="410" src="https://1.bp.blogspot.com/-KDVmj2jrSN8/X-jzcF4lq9I/AAAAAAAALlA/CqyVeKp59W0z2PT4NkQVE2JBOA2LqgIBwCNcBGAsYHQ/w640-h410/Thanksgiving%2B2020.jpg" width="640" /></a></span></div><span style="font-size: medium;"><br /><i><br /></i></span><p></p><p><span style="font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vFe7GTqfTMU/X-jxHJfluWI/AAAAAAAALkg/upwHk3R4v48n2Y6ScdVFbqZ4iTeFedccwCNcBGAsYHQ/s1125/Garlic%2Brolls%2B3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="844" height="640" src="https://1.bp.blogspot.com/-vFe7GTqfTMU/X-jxHJfluWI/AAAAAAAALkg/upwHk3R4v48n2Y6ScdVFbqZ4iTeFedccwCNcBGAsYHQ/w480-h640/Garlic%2Brolls%2B3.png" width="480" /></a></div><p></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-1465366360455333202020-12-15T12:02:00.000-08:002020-12-15T12:03:33.849-08:00Coimbatore Kaalan - Air Fried Mushroom Fry <p><b> COIMBATORE KAALAN - Air Fried Mushroom Fry</b></p><p>This is bound to be a favorite for mushroom lovers and is my simplified take on a popular dish from Coimbatore. While the real deal is deep fried, this is a healthier version and leverages the air fryer to reduce the calories without sacrificing the taste of the dish. Ever since I tried this version, this has become one that is always requested when we have mushrooms at home. </p><p><b>Coimbatore Kaalan</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XBYj4EAS9NY/X9kWFektpHI/AAAAAAAALj4/RYN6fRpvL9gNjN2jH-1SM-7qn9WBho7_QCNcBGAsYHQ/s2048/mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1456" data-original-width="2048" height="455" src="https://1.bp.blogspot.com/-XBYj4EAS9NY/X9kWFektpHI/AAAAAAAALj4/RYN6fRpvL9gNjN2jH-1SM-7qn9WBho7_QCNcBGAsYHQ/w640-h455/mushroom.jpg" width="640" /></a></div><br /><b><br /></b><p></p><p><b><i>Ingredients: </i></b></p><p><i>Mushrooms - 16 oz (white or baby bella), cleaned and quartered <br />Onion - 1 large, chopped<br />Garlic - 4 small cloves, chopped<br />Ginger - 1 inch piece, minced<br />Green Chillies - 3, chopped<br />Chilli powder - 1/2 tsp<br />Garam Masala Powder - 1 tsp <br />Cumin Seeds - 1/2 tsp<br />Fennel seeds (Sombu) - 1/2 tsp<br />Black pepper powder - 1/2 tsp<br />Salt - 1/2 tsp or to taste<br />Oil - 2 tsp<br />Coriander leaves - chopped, garnish </i></p><p><i><b>For the Batter:</b><br />All purpose flour (Maida) - 4 tbsp<br />Cornstarch - 3 tbsp <br />Chilli powder - 3/4 tsp<br />Coriander powder - 3/4 tsp <br />Salt - half tsp or to taste<br />Garlic powder - 1/2 tsp (optional) <br />Oil - 2 tsp <br />Water - as required to make a smooth, thick batter<br /><br /><b>Method: </b></i></p><p><i>1) Mix all the ingredients listed under batter (except water) - you can also add some ginger garlic paste if desired and skip the garlic powder. Now add water little by little and mix thoroughly to get a lump-free, thick batter. <br /><br />2) Add the chopped mushrooms into the batter and mix to coat each piece. Spread this in an airfryer and allow to cook at 370F for about 20 mins. Tossing once when halfway through. If you don't have an airfryer, cooking this in a conventional over at 400F should do the trick or use the same temperature for a convection oven (with fan). Set the mushrooms aside when done. </i></p><p><i>3) Now in a wide pan, heat the oil and season with cumin and fennel seeds. Add in the chopped garlic, ginger, g. chillies and onion and sauté for a few minutes till they get cooked and onion gets translucent. </i></p><p><i>4) Now add the salt, chilli powder, garam masala and pepper powder, continue to stir and add a few tbsp of water to prevent the masala from burning. After a few mins when most of the water has evaporated add in the cooked mushrooms and stir together for a few mins. </i></p><p><i>5) Switch off the stove and garnish with coriander leaves. Tasty mushroom fry is ready to serve. </i></p><p><br /></p>Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-18306909346189946062020-05-12T11:32:00.002-07:002020-05-12T11:34:22.029-07:00Chilli Idli using Air Fryer / Oven<div dir="ltr" style="text-align: left;" trbidi="on">
I have begun to embrace using the air-fryer in my cooking quite a bit since it is much more quicker and easier than switching on a huge oven and waiting for it to preheat. It has also replaced a toaster in our home for most scenarios since it's easy for the kids to use as well for heating up waffles, frozen pizza, toasting bread, etc.<br />
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For Chilli Idlis, typically there is deep frying involved but I have always baked them in an oven and still had good results. Now, of course, it is easy to toss in the air fryer and be done even sooner. This recipe is something my family enjoys even the kids who usually aren't big fans of idli. It's quite easy to put together and if I have some refrigerated idlis leftover this is my go to recipes for a quick weeknight dinner. </div>
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<b><i>CHILLI IDLI using Air Fryer / Oven</i></b></div>
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<b><i>Ingredients:</i></b></div>
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<i><a href="http://cookerycorner.blogspot.com/2007/12/idlis.html" target="_blank">Idlis </a>- 16 , room temperature or refrigerated</i></div>
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<i>Onion - 1 large, peeled and chopped into 1 inch cubes</i></div>
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<i>Bell Peppers - 1 big, chopped into 1 inch cubes</i></div>
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<i>Tomato - 1 medium size, chopped finely after removing seeds </i></div>
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<i>Carrot - 1, peeled and cut into think pieces (julienne) - optional </i></div>
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<i>Ginger - half inch piece, minced</i></div>
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<i>Garlic - 3 to 4 cloves, minced </i></div>
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<i>(Replace the above with ginger garlic paste if that's easier) </i></div>
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<i>Green chillies - 2 or 3, minced (depending on spice level - can omit for a milder version)</i></div>
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<i>Coriander leaves - 2 to 3 tbsp, chopped</i></div>
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<i>Chilli powder - 1 tsp </i></div>
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<i>Sambar powder - half tsp</i></div>
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<i>Kashmiri Chilli powder / Paprika - half tsp (for a good color) </i></div>
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<i>Tomato ketchup - 1 to 2 tsp </i></div>
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<i>Salt - to taste</i></div>
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<i>Cumin seeds - half tsp </i></div>
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<i>Mustard seeds - half tsp </i></div>
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<i>Oil - 2 tbsp </i></div>
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<i><b>Method:</b></i></div>
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<i>1) Cut idli into small cubes (about 6 - 9 pieces from each idli)</i></div>
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<i>2) Toss them with half tsp chilli powderm 1 tbsp of oil.</i></div>
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<i>3) Either put them in Air fryer at 370F for 15 mins or spread on a cookie sheet and bake in a preheated oven at 400F for 20 mins or so till they are crispy on the outside.</i></div>
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<i>4) Meanwhile, cut the vegetables and prepare the ingredients</i></div>
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<i>5) In a wok or wide pan, heat 1 tbsp oil and toss in mustard and cumin seeds, once they crackle, add onions, ginger, garlic and green chillies, toss & cook them until the onions turn translucent.</i></div>
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<i>6) Now add the bell peppers, carrots and salt and continue to toss till bell peppers are cooked yet crunchy. </i></div>
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<i>7) Now add the tomato along with the remaining chilli powder, sambar powder and paprika and cook for a few more minutes before adding the ketchup as well. </i></div>
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<i>8) Now add the air fried/baked idlis into this and toss to combine so it absorbs the spices and flavors. </i></div>
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<i>9) Switch off the stove and sprinkle with coriander leaves. </i></div>
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<i>This will be great with a cooling onion raitha or just plain - Enjoy!</i></div>
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<i>My son says this reminds him of <a href="http://cookerycorner.blogspot.com/2009/04/chilli-parotta.html" target="_blank">chilli parotta. </a></i></div>
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Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com1tag:blogger.com,1999:blog-2400424797886725132.post-68111490557426514652020-05-04T17:08:00.002-07:002020-05-04T17:08:42.425-07:00Apple Almond Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Hope everyone is staying safe... what crazy times we are in now! <br />
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Having the kids at home makes them want to snack often (mainly due to boredom) and this has pushed me into trying new recipes... I have been experimenting with almond flour of late either to replace part of all of all purpose flour and thought that almonds and apple will make a great combination. This cake is not overly sweet and is also not too rich and makes for a great and easy dessert. The kids enjoyed with vanilla icecream and also loved it plain.<br />
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<b><i>APPLE ALMOND CAKE </i></b><br />
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<b><i>Ingredients:</i></b><br />
<i>Gala apples (medium size) - 3 to 4, peeled, cored and sliced think lengthwise</i><br />
<i>Almond Flour - 3/4 cup</i><br />
<i>All purpose flour - 3/4 cup</i><br />
<i>Sugar 3/4 cup + 3 tbsp (divided)</i><br />
<i>Butter - 5 tbsp, melted</i><br />
<i>Eggs - 1</i><br />
<i>Egg Yolks - 2 </i><br />
<i>Applesauce - 4 tbsp</i><br />
<i>Milk - 1/4 cup</i><br />
<i>Vanilla extract - 1 tsp</i><br />
<i>Baking powder - 2 tsp</i><br />
<i>Salt - half tsp</i><br />
<i>Slivered or Sliced Almonds - 2 tbsp (topping) </i><br />
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<b><i>Method:</i></b><br />
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<i>1) Preheat oven to 350F. Grease a 8 inch round pan or square pan and dust with flour. Set aside.<br /></i><br />
<i>2) In a wide pan, add a tbsp of butter and add the apple slices with 1 tbsp of sugar on medium flame until it cooks down a bit and loses any excess moisture. Set aside when done. </i><br />
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<i>3) </i><i>Meanwhile, b</i><i>eat together the 1 egg and 2 tbsp sugar for 2 mins till it turns pale and light. Add in 4 tbsp of melted butter, apple sauce and vanilla extract and beat until combined. </i><br />
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<i>4) In a separate bowl, stir together almond flour, all purpose flour and 3/4 cup sugar with baking powder and salt until combined. </i><br />
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<i>5) Add the above flour mixture and milk alternately to the egg batter. So, half of the flour mixture, beat lightly, then milk, beat lightly and the remaining flour mixture and beat till just combined. </i><br />
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<i>6) Remove 1 cup of this batter separately and add 2 egg yolks and beat well. To this add 3/4 of the apple mixture and stir. Reserve 1/4th of the apple mixture to top the cake. </i><br />
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<i>7) Pour this apple batter onto the base of the prepared pan and top with the other batter (that is remaining) Spread evenly. Now place the apple slices on the top and sprinkle with almonds. </i><br />
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<i>8) Bake for about 35 mins or till a toothpick inserted comes clean. Allow to cool completely and serve as is or warm with a side of icecream :) </i><br />
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<i>Enjoy!</i></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-18755884854657605022020-03-03T13:41:00.000-08:002020-03-03T13:41:16.789-08:00Capsicum / Bell Pepper Salan<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr style="box-sizing: border-box;"><td colspan="2" style="box-sizing: border-box; line-height: 26px; padding: 0px;">This salan recipe is a very easy one to make and tastes great. If you don't have capsicum on hand, it can easily be skipped and the resultant gravy is just as tasty and makes a great accompaniment to rice/pulao/biryani and even idlis. I have made this several times now and is a recipe that I got from vahchef and one that quite a few people who have tried have enjoyed. I make this quite often, especially when i get mini peppers.<br />
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<i>CAPSICUM / BELL PEPPER SALAN</i><br />
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<i><b>Ingredients:</b></i><br />
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<i><u>To Dry roast and Grind:</u></i><br />
<i>Peanuts - 1 tbsp</i><br />
<i>Sesame Seeds - 1 tbsp</i><br />
<i>Coconut powder - 1 tbsp </i><br />
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<i><u>For Gravy:</u></i><br />
<i>Capsicum/Bell peppers - 10 to 12 mini peppers or 2 big peppers</i><br />
<i>Onions - 1, peeled and thinly sliced</i><br />
<i>Ginger - half inch pc, minced</i><br />
<i>Garlic - 3 cloves, minced</i><br />
<i>Mint & Coriander leaves - 1/4 cup each loosely packed, chopped</i><br />
<i>Yogurt - 2 to 3 tbsp, thick</i><br />
<i>Chilli powder - 1.5 tsp to 2 tsp (based on how spicy you would like it)</i><br />
<i>Coriander powder - 1 tsp </i><br />
<i>Cumin powder - 1/2 tsp</i><br />
<i>Turmeric powder - 1/4 tsp</i><br />
<i>Salt - to taste</i><br />
<i>Mustard seeds - 1/4 tsp</i><br />
<i>Kalonji (Nigella) - 1/8 tsp </i><br />
<i>Methi seeds - a tiny pinch</i><br />
<i>Curry leaves - few </i><br />
<i>Oil - 1 tbsp </i><br />
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<i><b>Method:</b></i><br />
<i>1) Dry roast peanuts for a few mins on a medium low flame before adding coconut powder and sesame seeds. Allow this to cool, add little water and grind to a fine paste.</i><br />
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<i>2) Cut capsicum into bite size pieces and sauté them in a tsp of oil until softened. Set aside. </i><br />
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<i>3) Heat the remaining 2 tsp of oil, season with mustard seeds, nigella, methi and once mustard splutters add curry leaves, thinly sliced onions, ginger and garlic. Allow this to get cooked really well until onions are golden with frequent stirring.</i><br />
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<i>4) Now add the powders (chilli, coriander, turmeric, cumin, salt), </i><i>sauté </i><i>for a minute more before adding the ground peanut-sesame-coconut paste and 1 cup of water. Allow this to come to a boil, cover and simmer for 30 minutes. </i><br />
<i><br /></i>
<i>5) Now add chopped mint leaves and half of the coriander leaves and beaten yogurt thinned with a tbsp of water to the gravy. Taste and adjust seasonings if desired and also check consistency. It shouldn't be too thick. Add the capsicum pieces and allow this to cook for a few more minutes on a low flame (about 5 mins or so). </i><br />
<i><br /></i>
<i>6) Switch off the stove and garnish with the remaining coriander leaves. Allow to rest a few minutes before serving. </i><br />
<br /></td></tr>
</tbody></table>
</div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com1tag:blogger.com,1999:blog-2400424797886725132.post-83046929850981362032020-01-13T13:03:00.002-08:002020-01-13T13:03:55.189-08:00Homemade Masala Oats Mix<div dir="ltr" style="text-align: left;" trbidi="on">
I always prefer savoury / spicy foods to sweet ones. Especially for breakfast, more than pancakes, waffles, donuts I'd much rather have some idlis / dosais. Most oats recipes have sweet additions to them like cinnamon and raisins or peanut butter and honey and while they can be good, the taste of masala oats easily won me over. Especially on cold, winter days having a nice warm bowl of spicy oats is very satisfying.<br />
<br />
Most mixes available in the store have quite a few unwanted additives so I tried to re-create it at home and we have been happily satisfied. I usually make a big enough batch that lasts us for about 1-2 weeks and add a fair bit of dehydrated vegetables to punch up the nutrition. You can chop up vegetables you like or I take the easy way out by using frozen mixed vegetables from the packet, rinse and use that instead.<br />
<br />
Adding 3-4 tsbp of the masala oats to mix to 1/2 to 3/4 cup of water and cooking for a few minutes results in a quick, tasty and light meal.<br />
<br />
<h2 style="text-align: left;">
<b>HOMEMADE MASALA OATS MIX </b></h2>
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<a href="https://1.bp.blogspot.com/-LI9O6thk7Yw/XhzZ4pOZwDI/AAAAAAAALIM/vdh3QWHdsAIoJ1qa0KrDOKCP9lT2zvvcgCNcBGAsYHQ/s1600/oats1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-LI9O6thk7Yw/XhzZ4pOZwDI/AAAAAAAALIM/vdh3QWHdsAIoJ1qa0KrDOKCP9lT2zvvcgCNcBGAsYHQ/s640/oats1.jpg" width="640" /></a></div>
<br />
<br />
<h3 style="text-align: left;">
<b><i>Ingredients:</i></b></h3>
<b><i><br /></i></b>
<i>Old Fashioned Oats - 2.5 cups </i><br />
<i>Dehydrated Vegetables - 1.25 cups (approx 2.5 to 3 cups fresh)<br />[I use a mix of peas, green beans, carrots, corn, bell peppers - see below for method]</i><br />
<i>Onion Powder - 2 tbsp</i><br />
<i>Garlic powder - 1 to 2 tbsp (adjust to taste) </i><br />
<i>Tomato Powder - 2 to 3 tbsp </i><br />
<i>Sugar - 1 to 2 tsp </i><br />
<i>Black pepper powder - 1 tsp </i><br />
<i>Chilli powder - 1 to 2 tsp (adjust based on personal preference and spiciness of powder used) </i><br />
<i>Paprika (optional) - 1 tsp</i><br />
<i>Turmeric powder - 1 tsp</i><br />
<i>Coriander powder - 2 tsp</i><br />
<i>Cumin powder - 2 tsp </i><br />
<i>Dried Basil - 1 tsp </i><br />
<i>Dried Oregano - 1 tsp </i><br />
<i>Salt - 3 to 4 tsp (adjust to taste) </i><br />
<i><br /></i>
<h3 style="text-align: left;">
<b><i>Method: </i></b></h3>
<b><i><br /></i></b>
<i><b>How to dehydrate vegetables:</b> Don't pick very watery vegetables since they will take very long. For the veggies I have given above, the process I use is to microwave them for 7 to 10 mins - check in on them and give a stir every 3 to 5 mins after the initial cooking to make sure they are not burning. They will shrink down considerably. With frozen vegetables it can take upto 15 mins from frozen to dehydrated. </i><br />
<i>Here's a picture of the vegetables are after this process. <b>Ensure they are dry and there is no moistness</b> so the mixture won't spoil. </i><br />
<i><br /></i>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NoHY744ESzo/XhzaAQTNpKI/AAAAAAAALIQ/VOXAdkJTQYM9r0oE_7GL4hNJDY03WMSvwCNcBGAsYHQ/s1600/vegs1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-NoHY744ESzo/XhzaAQTNpKI/AAAAAAAALIQ/VOXAdkJTQYM9r0oE_7GL4hNJDY03WMSvwCNcBGAsYHQ/s400/vegs1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dehydrated Vegetables</td></tr>
</tbody></table>
<i><b><br />For the Masala Oats:</b></i><br />
<i>1) Gather and measure the ingredients required. </i><br />
<i>2) In a big bowl - combine the Oats with all of the ingredients and mix well together with a clean, dry spoon. </i><br />
<i><br /></i>
<i>I usually keep this in a large glass bowl covered tightly with a lid and refrigerate it. It can stay for a month or more. </i><br />
<i><br /></i>
<i>Take desired quantity with a clean, dry spoon, add water and cook (stovetop or microwave works). If microwaving, soak in water for a while and then cook. </i><br />
Garnish with coriander leaves and enjoy.<br />
<i><b><br /></b></i>
<br />
<br /></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-11119829578326203772019-12-18T11:03:00.000-08:002019-12-18T11:04:51.379-08:00Spaghetti Aglio e Olio<div dir="ltr" style="text-align: left;" trbidi="on">
I can't believe I haven't posted for more than two years - well there's still a lot of cooking going on but once you lose track of posting here, then it quickly becomes a habit and it's not easy to revert back. Well, here I am and would like to post before another year slips by and hope this is the re-start of some frequent updates on this blog.<br />
<br />
For today, I have a very simple and quick pasta dish that can be made for quick lunches or dinners and one that the kids and adults enjoy. While my recipe below uses spaghetti, it can be made with any favorite pasta shape.<br />
<br />
During the 2 year break, I have acquired an Instant Pot (Electric pressure cooker) and an Air-fryer so if you see recipes using those don't be surprised. I find the instant pot particularly suitable for cooking pasta very quickly - no need to wait for water to boil and then another 8-9 mins for the pasta to cook. In an instant pot, it requires a lot less time (usually set it to pressure cook for half the time shown on the box) and then release the steam slowly - the end result is a perfectly cooked pasta.<br />
<br />
<b><i>SPAGHETTI AGLIO e OLIO (with Broccoli) </i></b><br />
<b><i><br /></i></b>
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<a href="https://1.bp.blogspot.com/-r-JeKYS3RIc/Xfp3gvWk1EI/AAAAAAAALFU/GNeQEuCji-YVj3814go65NJcfLQJmvXXACNcBGAsYHQ/s1600/spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-r-JeKYS3RIc/Xfp3gvWk1EI/AAAAAAAALFU/GNeQEuCji-YVj3814go65NJcfLQJmvXXACNcBGAsYHQ/s640/spaghetti.jpg" width="640" /></a></div>
<b><i><br /></i></b>
<b><i><br /></i></b>
<b><i>Ingredients:</i></b><br />
<b><i><br /></i></b>
<i><b>Spaghetti - half a pound, dry/uncooked</b></i><br />
<i><b>Broccoli florets - about 2 cups (optional - omit or substitute with veggies of choice) </b></i><br />
<i><b>Garlic cloves - 3 to 4, chopped</b></i><br />
<i><b>Olive oil - 1 to 2 tbsp (more is better) </b></i><br />
<i><b>Red chilli flakes - half tsp (or to taste) </b></i><br />
<i><b>Dried Basil, Dried Oregano - 1/4 tsp each or to taste</b></i><br />
<i><b>Salt and Pepper - to taste </b></i><br />
<i><b>Parmesan cheese - 2 to 3 tbsp, grated</b></i><br />
<i><br /></i>
<i><b>Method: </b></i><br />
<i><b><br /></b></i>
<i>1) Cook spaghetti according to directions on the box till al-dente with some salt. Drain and reserve pasta water.</i><br />
<i><br /></i>
<i>2) If using an instant pot, add spaghetti and enough water to cover it and for an extra inch, add some salt and Pressure cook (Manual) for 4 mins. When it is done, switch off and wait a minute to slowly release pressure , open the instant pot, drain excess water and reserve some of the water. </i><br />
<i><br /></i>
<i>3) In a hot pan, add some olive oil and the garlic, allow it to sizzle (without letting it burn) on a medium flame, now toss in the broccoli (if using) and some salt and allow to cook covered for a few mins and then saute for a few more mins till cooked. It should hold its shape and not be overcooked or mushy. </i><br />
<i><br /></i>
<i>4) Add in the cooked and drained pasta with some of the starchy pasta water, red chilly flakes, dried basil, oregano, black pepper and some salt if desired and toss everything together for a few minutes.</i><br />
<i><br /></i>
<i>5) Switch off the stove and sprinkle the grated parmesan cheese. Serve hot and </i><span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 16px;"><i>Buon Appetito.</i></span><br />
<span style="background-color: white; color: #222222; font-family: "roboto" , "arial" , sans-serif; font-size: 16px;"><i><br /></i></span></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com2tag:blogger.com,1999:blog-2400424797886725132.post-38778596783866926372017-07-31T05:24:00.001-07:002017-07-31T05:24:53.156-07:00Sweet Aval - Podichadhu<div dir="ltr" style="text-align: left;" trbidi="on">
This is my husband's favorite childhood snack and one that he used to whip up himself. This requires no cooking actually and just a quick blend in the mixie / blender and you have a tasty snack or a delicious prasadham ready. <br />
<br />
<b><i>SWEET AVAL - PODICHADHU (powdered)</i></b><br />
<b><i><br /></i></b>
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<a href="https://4.bp.blogspot.com/-KZrHKGpp7Pc/WX8hJaqC10I/AAAAAAAAG_4/SsB_SFBBm5waMW-XCVccPn9nAsBlrjtMQCLcBGAs/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-KZrHKGpp7Pc/WX8hJaqC10I/AAAAAAAAG_4/SsB_SFBBm5waMW-XCVccPn9nAsBlrjtMQCLcBGAs/s640/IMG_4044.JPG" width="640" /></a></div>
<b><i><br /></i></b>
<b><i><br /></i></b>
<b><i>Ingredients:</i></b><br />
<i>1.5 cups aval</i><br />
<i>1/3 cup powdered vellam (or adjust to taste)</i><br />
<i>2 tbsp shredded coconut</i><br />
<i>1 tsp coconut oil or ghee</i><br />
<br />
<b>Method:</b><br />
1) First powder the aval in a mixie jar, then add rest of the ingredients and powder together.<br />
2) Tasty aval is now ready to serve.<br />
<br />
<br /></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com1tag:blogger.com,1999:blog-2400424797886725132.post-56877595974320312332017-04-12T08:54:00.000-07:002017-04-12T08:54:46.901-07:00Brussel Sprouts Paruppu Usli<div dir="ltr" style="text-align: left;" trbidi="on">
Brussel sprouts was not a vegetable that everyone in the family embraced at first go. It has a slight bitterness to it and shares some qualities with cabbage as well. Thinking of ways to incorporate it, I remembered that my friend (when studying/working) used to rave about cabbage paruppu usli that her mom made and I thought I could try that with brussel sprouts since paruppu usli works well with other slightly bitter veggies like vazhaipoo (banana flower), kothavarangai etc. We were very happy with the result and this is something I have made several times now.<br />
<br />
<b><i>BRUSSEL SPROUTS PARUPPU USLI<br /></i></b><br />
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<b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIL3daUH3ZTyJR7tkwvQMjL1RW493eimrtFMtjwb4Lbn3pN5Zkh1_Ri0U23uv_8kLTodKRLjghwH2j9pDWw19NJwPza4yYI10_U5ORpGKt9aJ85Yh9TfTnzJZQDDsO_pKnPX6Id6jObk/s1600/Brussel+Sprouts.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIL3daUH3ZTyJR7tkwvQMjL1RW493eimrtFMtjwb4Lbn3pN5Zkh1_Ri0U23uv_8kLTodKRLjghwH2j9pDWw19NJwPza4yYI10_U5ORpGKt9aJ85Yh9TfTnzJZQDDsO_pKnPX6Id6jObk/s640/Brussel+Sprouts.jpg" width="640" /></a></i></b><br />
<b><i><br />Ingredients:</i></b><br />
<i>Brussel sprouts - about 3/4 pound</i><br />
<i>Mustard seeds - half tsp</i><br />
<i>Curry leaves - few</i><br />
<i>Salt - to taste</i><br />
<i>Oil - 1 tbsp </i><br />
<i><br /></i>
<i><b>To Grind:</b></i><br />
<i>Toor dhal & Channa dhal - 1/4 cup each, soak together for 3-4 hours</i><br />
<i>Red Chillies - 5 to 6</i><br />
<i>Garlic - 1 or 2 cloves (optional)</i><br />
<i>Jeera - 1 tsp</i><br />
<i>Asafoetida (hing) - a big pinch</i><br />
<i>Coconut (grated) - 1 tbsp </i><br />
<i>Salt - to taste</i><br />
<br />
<b><i>Method:<br /></i></b><br />
<i>1) Wash, remove the hard end and chop the brussel sprouts finely.<br /></i><br />
<i>2) Grind the soaked dhals, red chillies, garlic, jeera, salt, asafoetida and coconut to a coarse paste.<br /></i><br />
<i>3) Smear 1 tsp of oil in a glass (or microwaveable bowl) and add the ground dhal paste and microwave for 2 mins, remove after a minute, stir the mixture and microwave again for another minute or two (let it stay for a minute). It should've cooked and hardened by this time but it won't be crumbly.<br /></i><br />
<i>4)To rectify this, run the cooked dhal mixture in a mixie/blender until the mixture has a crumbled texture.<br /></i><br />
<i>5) Heat a wide pan with oil and season with mustard seeds and curry leaves when hot. Add the chopped brussel sprouts and some salt to taste. Cover and allow to cook until crisp tender. Sprinkle some water as necessary.<br /></i><br />
<i>6) Add the crumbled dhal mixture and stir together until combined. Cover for 2 minutes to allow the flavors to come together and switch off the stove. </i><br />
<i><br /></i>
<i>Paruppu usli is now ready to serve. </i><br />
<br /></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-44658729458404732922017-03-15T08:02:00.000-07:002017-03-15T08:02:09.334-07:00Cajun Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-size: small;">I was amazed at the variety of food that was offered at Barbeque Nation restaurant. The fact that they have a full fledged buffet menu after all the initial appetizers came as quite a surprise and the kids and my parents enjoyed it too. My dad is a big fan of potato based dishes and he particularly liked the Cajun Potatoes that was served as one of the appetizers. Wanting to try it at home and make a healthier version of it, I gave it a shot and it turned out to be very good. I also made it as an appetizer for a party and our friends loved it too. The spicy, roasted potatoes combined the creamy dressing and the crunch of onions makes it a winner.</span><br />
<br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><strong>Tip</strong>: Mix the potatoes with the dressing only when it's time to serve. I have had success with using Red potatoes and also keeping the skin is good for a nice crispy exterior.</span> </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">
</span><strong><em><span style="font-size: large;">CAJUN POTATOES</span> </em></strong><br />
<strong><em><br /></em></strong><br />
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<strong><em><br /></em></strong></div>
<strong><em><br /></em></strong><br />
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<div style="border-image: none;">
<strong><em>Ingredients</em></strong></div>
<br />
<div style="border-image: none;">
<em>Red Potatoes - about 6, scrubbed thoroughly and washed (since we are keeping the skin on)</em></div>
<em>Olive Oil - 1 to 2 tbsp. </em><br />
<div style="border-image: none;">
<em>Red Chilli powder - about 1 tsp (adjust based on desired spice level) </em></div>
<div style="border-image: none;">
<em>Turmeric Powder - 1/4 tsp (optional)</em></div>
<div style="border-image: none;">
<em>Salt - to taste</em></div>
<div style="border-image: none;">
<em><br /></em></div>
<em><strong>Dressing:</strong></em><br />
<div style="border-image: none;">
<em>Mayonnaise - 2 tbsp. </em></div>
<div style="border-image: none;">
<em>Plain Greek Yogurt - 2 tbsp (strain regular yogurt with a cheesecloth for a few hours as a replacement)</em></div>
<div style="border-image: none;">
<em>Onions - 2 to 3 tbsp, finely chopped </em></div>
<div style="border-image: none;">
<em>Paprika - half tsp </em></div>
<div style="border-image: none;">
<em>Dried Italian herbs - 1 tsp </em></div>
<div style="border-image: none;">
<em>Black pepper - 1/4 tsp </em></div>
<div style="border-image: none;">
<em>Garlic powder - half tsp </em></div>
<div style="border-image: none;">
<em>Salt - to taste</em></div>
<div style="border-image: none;">
<em><br /></em></div>
<div style="border-image: none;">
<em>Optional Topping - Fried Onions or Jalapenos </em><em> (I used store bought) </em><em>, Coriander/Cilantro leaves or spring onion tops </em></div>
<div style="border-image: none;">
<em><br /></em></div>
<em><strong>Method:</strong></em><br />
<div style="border-image: none;">
<em>1) Boil the red potatoes in some hot water till they are par boiled. Inserting a fork in them should be easy but they should still be firm. </em></div>
<br />
<br />
<div style="border-image: none;">
<em>2) </em><em>Meanwhile combine all the dressing ingredients and let it rest while the rest of the potato preparation go on. </em></div>
<em><br /></em><br />
<div style="border-image: none;">
<em>3) Allow this to cool and cut into 1.5 inch chunks. Toss with olive oil, salt, turmeric and red chilli powder and spread evenly as one layer on a large baking sheet. </em></div>
<div style="border-image: none;">
<em>4) Cook in a pre-heated oven at 400 degrees F for about 20-30 mins till roasted and crispy. Flip once in between.</em><em><br /></em></div>
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<em><br /></em></div>
<div style="border-image: none;">
<em>5) When ready to serve, combine the warm potatoes with the dressing and top with some fried onions, cilantro etc. </em><em><br /></em></div>
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<em><br /></em></div>
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<strong><em><br /></em></strong></div>
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Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-11293874460655297422017-02-14T14:14:00.002-08:002017-02-14T14:19:03.865-08:00Vegetable Noodle Soup Bowl <div dir="ltr" style="text-align: left;" trbidi="on">
This is a very tasty, easy and healthy recipe that is also perfect for the weather we are having - which has been rather cold and rainy... I have to thank my brother for this idea since he sent me pictures of the gluten-free noodles he used and inspired me to give this a shot by sending me his recipe as well.<br />
The 'Lotus Food' brand organic millet brown rice noodles are available at Costco but really any rice noodles or thin Somen noodles will work just fine in this recipe.<br />
<br />
<br />
<br />
As for the vegetable broth, I used the vegetarian better than bouillon paste mixed with water but one could also use store bought broth or use home made as well.<br />
<br />
<i><b><br /></b></i><br />
<i><b>VEGETABLE NOODLE SOUP BOWL</b></i><br />
<br />
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<a href="https://1.bp.blogspot.com/-kyTXpqrG5Ag/WKOA_R8LX1I/AAAAAAAAG5E/dbFAzaFkrIMF0uc-jFH1q2rjxyn-yRV1wCLcB/s1600/Noodle%2Bsoup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="509" src="https://1.bp.blogspot.com/-kyTXpqrG5Ag/WKOA_R8LX1I/AAAAAAAAG5E/dbFAzaFkrIMF0uc-jFH1q2rjxyn-yRV1wCLcB/s640/Noodle%2Bsoup1.jpg" width="640" /></a></div>
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<div style="border-image: none;">
<i><b><br /></b></i></div>
<i><b>Ingredients:</b></i><br />
<div style="border-image: none;">
<i><br /></i>
<u><i><b>Soup Base</b></i></u></div>
<div style="border-image: none;">
<i>Vegetable Broth - 8 cups </i></div>
<i>Ginger - half inch piece, crushed or minced</i><br />
<div style="border-image: none;">
<i>Garlic - 3 cloves, crushed or minced</i></div>
<div style="border-image: none;">
<i>Ground red chilli paste - half to 1 tbsp</i></div>
<div style="border-image: none;">
<i>Soy sauce - half tsp </i></div>
<i>Coriander leaves / Stems - 2 to 3 tbsp, chopped </i><br />
<em>Cinnamon Stick - 1 (optional)<br />Star Anise - 1 (optional) </em><br />
<div style="border-image: none;">
<i>Ground Black pepper/Salt - to taste (since the stock and sauces have a lot of salt, taste before adding more salt) </i></div>
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<i><br /></i>
<u><i><b>Stir Fried Vegetables</b></i></u></div>
<div style="border-image: none;">
<i>5 to 6 cups of vegetables - I used a combination of carrots, beans, broccoli, cauliflower, mushroom, bell pepper, spinach, edamame (or you can use frozen stir fried vegetables and save some chopping time in the process)</i></div>
<div style="border-image: none;">
<i>Soy sauce - 1 tsp</i></div>
<div style="border-image: none;">
<i>Sriracha - 2 to 3 tsp (Red Chilly sauce)</i></div>
<div style="border-image: none;">
<i>Ground Black pepper - to taste</i></div>
<div style="border-image: none;">
<i>Sesame Oil - 1 tbsp.</i></div>
<div style="border-image: none;">
<i><br /></i>
<u><i><b>Noodles (Rice or thin Somen) </b></i></u></div>
<div style="border-image: none;">
<i>Follow package directions to prepare noodles - about half cup per person should be good. </i></div>
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<i>Drain and keep aside. </i><i>If you wish for additional spice, you could toss this with some soy sauce and sriracha (but this is entirely optional)</i></div>
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<i><br /></i>
<i><b><u>Garnish: (optional)</u></b> </i></div>
<div style="border-image: none;">
<i>Fried Onions, Spring Onions chopped or Coriander leaves</i></div>
<div style="border-image: none;">
<i><br /></i>
<i><b><u>Method:</u></b></i></div>
<div style="border-image: none;">
<i><b>For the soup</b> - In a deep pot, combine broth, ginger, garlic, red chilli paste, soy sauce, spices if using and bring to a boil. Simmer on low-medium for about 10 -15 minutes. Add black pepper and salt to taste and sprinkle the chopped coriander. Cover and let the flavors mingle for about 5-10 minutes. </i></div>
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<div style="border-image: none;">
<i><b><br /></b></i></div>
<div style="border-image: none;">
<i><b>For the vegetables</b>: Heat a wok on medium high, add the sesame oil and toss in the vegetables. Saute for 5 to 6 mins, add the soy sauce, Sriracha and black pepper and continue to cook till crisp-tender. If you have mushrooms, you will want to slice and saute in a tsp of oil separately with some salt and pepper. </i></div>
<div style="border-image: none;">
<i><br /></i>
<i><b>To Assemble</b>: In a bowl, add a serving of cooked noodles, top with the stir fried vegetables, and pour in the soup till the noodles and veggies are covered. Sprinkle with fried onions and chopped spring onions or coriander leaves. Dig in!</i></div>
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<i><br /></i>
</div>
<div class="separator" style="border-image: none; clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-GZ7XqMdn5_s/WKOBBcaoAjI/AAAAAAAAG5I/JyGiSMs3q4Ib7dCtboZ_TJZv9U8lQOAFgCLcB/s1600/Noodle%2Bsoup%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-GZ7XqMdn5_s/WKOBBcaoAjI/AAAAAAAAG5I/JyGiSMs3q4Ib7dCtboZ_TJZv9U8lQOAFgCLcB/s640/Noodle%2Bsoup%2B2.jpg" width="640" /></a></div>
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Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-57875565005406877292016-08-30T09:00:00.002-07:002016-08-30T09:00:48.225-07:00Apple Beet Jam<div dir="ltr" style="text-align: left;" trbidi="on">
I had a few apples that were a bit sorry looking and it didn't seem like we could enjoy it as is, so I was thinking about a jam and the timing of having an abundance of beetroots as well made me think of a combination of apples and beets to make a jam. The resulting jam had a beautiful color (of course) and it tasted really good. The kids loved it on slices of toast and when I quizzed them on the ingredients, they got the apple right but did not guess the beetroot and were quite surprised. I didn't add too much beets since I didn't want its flavour to overpower the jam... but it was a fairly large beetroot that I used in comparison to the size of the apples. <br />
<br />
<br />
<i><b>APPLE BEET JAM - Makes about 2 cups<br /></b></i><br />
<i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkS98BC35U_1OSdvkzSRfHYAQ63VpHu6QPg-VdSew2sXl_CeqMSilY4LC1kNcgTJqBpHoJwLeZQRUhyphenhypheneB09YVlFZULInFkv8sF-fDX0KruTclFGx9Pbx3Isa2j-r1BhZj7KnsgRC1tz4w/s1600/AppleBeet.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkS98BC35U_1OSdvkzSRfHYAQ63VpHu6QPg-VdSew2sXl_CeqMSilY4LC1kNcgTJqBpHoJwLeZQRUhyphenhypheneB09YVlFZULInFkv8sF-fDX0KruTclFGx9Pbx3Isa2j-r1BhZj7KnsgRC1tz4w/s640/AppleBeet.jpg" width="640" /></a> </b></i><br />
<i><b><br />Ingredients: </b></i><br />
<i>Apples - 5, small, peeled and cored</i><br />
<i>Beetroot - 1 large, peeled </i><br />
<i>Sugar - 1.5 to 2 cups approximately (see notes to determine how much) </i><br />
<i>Ginger - 1 inch, peeled</i><br />
<i>Lemon juice - 1-2 tbsp</i><br />
<br />
<i><b>Method:</b></i><br />
<i>1) Pressure cook the peeled beetroot for<b> </b>2-3 whistles till soft. Chop into medium sized pieces<br /></i><br />
<i>2) Chop the peeled and cooled apples into medium sized pieces<br /></i><br />
<i>3) Grind together (I used a Blendtec) the beet pieces, apples and ginger with a little water if needed to a fairly smooth paste.For the above measurements, I got close to 3 cups of the ground mixture. <br /></i><br />
<i>4) Heat a heavy bottomed, deep pot and add the ground paste with sugar. I used 1.5 cups since the apples and beet had some inherent sweetness.... you can go upto 2 cups for a sweeter jam. <br /></i><br />
<i>5) On medium heat, continue to cook this (it will splatter, so take care) with occasional stirring for the first 20 mins or so and more frequent stirring as time goes by. I found that partly covering the pot, helped reduce the splatter a bit and enabled the jam to cook faster. </i><br />
<i><br /></i>
<i>6) Add lemon juice after 20 mins and cook until the jam thickens. </i><br />
<i><b>Test</b>: You can test by freezing a plate - pour jam on very cold plate, and draw a line with your finger to split the jam, if it is done, it should not come back together (and stay on separate sides). </i><br />
<i><br /></i>
<i>7) Remove from stove and allow to cook completely (it will thicken more upon cooling). Store in a sterilized glass bottle and refrigerate. </i><br />
</div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-52199153796589978342016-05-13T10:37:00.000-07:002016-05-13T10:37:06.064-07:00Apple Oats Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
This is a great alternative to flour pancakes and has a lot of flavor from the apples, cinnamon and vanilla.... While my son likes oats, my daughter is not a fan and if I'm careful to say Apple Pancakes (instead of Apple Oatmeal pancakes) she ends up enjoying these pancakes and I am happy knowing that she is eating something healthier than pancakes made with all purpose flour / maida. <br /><br />The same batter can be thinned out a bit and also be used to make crepes quite easily. My trick for crepes is to use the non-stick aapam pan i have - perfect crepes each time. My recipe is based on <a href="http://cookieandkate.com/2015/apple-oatmeal-pancakes-recipe/" target="_blank">this </a>fabulous one, with a few modifications... <br /><br />What I like about this recipe (besides it being rather nutritious) is that putting all the ingredients in a blender means the batter is whipped up in no time. <br />
<br />
<br />
<b>APPLE OATMEAL PANCAKES</b><br />
<br />
<b><a href="http://3.bp.blogspot.com/-yf_Oarh181Q/VzYQeUeZmWI/AAAAAAAAGnE/aRVTRpObJjYJMjJP1YRZEvczqPh5jQkGQCK4B/s1600/Apple%2BPancakes.jpg" imageanchor="1"><img border="0" height="480" src="https://3.bp.blogspot.com/-yf_Oarh181Q/VzYQeUeZmWI/AAAAAAAAGnE/aRVTRpObJjYJMjJP1YRZEvczqPh5jQkGQCK4B/s640/Apple%2BPancakes.jpg" width="640" /></a> </b><br />
<br />
<b>Ingredients: </b><br />
<br />
Applesauce -- 1/2 cup (can go up to 1 cup if desired)<br />
Old-Fashioned Oats - 1 cup<br />
Egg - 1 (can be substituted with 1 tbsp ground flax seeds - see note below)<br />
Coconut oil - 1 tbsp (can use butter instead but we prefer the flavor of coconut oil)<br />
Milk - half cup <br />Sugar/Maple Syrup - 2 to 3 tbsp (if when serving you are not going to use sweeteners this is good, else reduce) <br />
Baking powder - 2 tsp<br />Vanilla extract - 1 tsp<br />
Cinnamon powder - half tsp<br />
Salt - 1/8 tsp<br />
Chocolate chips - optional topping (my husband loves the chocolate chips sprinkled on this)<br />
Coconut oil/Butter for cooking panckaes<br />
<br />
<b>Method:</b><br />
<br />
1) In a blender, add the oats, cinnamon powder, salt, baking powder and blend for 30 seconds until the oats are fully powdered. <br /><br />
2) Next add the eggs, coconut oil, milk, vanilla, sugar or maple syrup and allow this to blend for another 45 seconds until you have a smooth batter.<br />
<br />
3) Meanwhile heat a pan/griddle on medium low heat (about a 4 on a scale of 1 to 10) and when the pan is hot enough, brush some coconut oil or butter and pour batter to form small pancakes.<br />
<br />
4) Sprinkle Chocolate chips if desired and cover the pancake. Once bubbles start to appear on the top, flip and cook the other side as well.<br />
<br />
Serve plain (since it's sweet enough) or if you skipped the sugar - you can drizzle some maple syrup or chocolate syrup.<br />
<br />
<b>NOTE</b>: If using Flax seeds as a substitute for egg. Ensure you add it to the oats in step 1 and grind it. Also you will have to increase the volume of milk or water by another half cup to 3/4 cup. Due to the texture of the flax seeds the batter tends to thicken as it stands. I have tried both versions and our family prefers the version with egg since it results in fluffier pancakes but flax seeds also work fairly well as long as the consistency is taken care of with additional liquid.<br />
<br />
<br />
<br /></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com1tag:blogger.com,1999:blog-2400424797886725132.post-31831424852413204302016-05-11T07:10:00.002-07:002016-05-11T09:18:27.163-07:00Kosha Dim - Bengali Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Though we love my usual <a href="http://cookerycorner.blogspot.com/2009/06/egg-curry.html" target="_blank">egg curry recipe</a>, I was craving something new to try (and without coconut in it since I had made thai curry the previous day) and came across <a href="http://poetryoffood.blogspot.com/2013/04/spicy-egg-curry-kosha-dim.html" target="_blank">this </a>recipe and the fiery color of the curry caught my eye. I followed this recipe with a few modifications and it resulted in a finger-licking gravy that was spicy and had a hint of sweetness going through it that helped deepen the flavor.<br />
<br />
The important aspect is to cook on a low to medium flame for a longer time so the masala comes together really well and is smooth.It goes great with rice especially and also rotis. <br />
<br />
<i><b>DIM KOSHA - Bengali Egg Curry<br /></b></i><br />
<a href="http://2.bp.blogspot.com/-yY5OrL-cTyQ/VzM88EZwgUI/AAAAAAAAGm0/GikNr6KDio4TsaSCfneOHp_TXg37msw_gCK4B/s1600/IMG_3249.JPG" imageanchor="1"><img border="0" height="479" src="https://2.bp.blogspot.com/-yY5OrL-cTyQ/VzM88EZwgUI/AAAAAAAAGm0/GikNr6KDio4TsaSCfneOHp_TXg37msw_gCK4B/s640/IMG_3249.JPG" width="640" /></a><br />
<i><b><br />Ingredients:<br /></b></i><br />
<i>Eggs, hard boiled - 4 to 6, peeled</i><br />
<i>Onion - 1 large, finely chopped</i><br />
<i>Tomato puree - 1/3 cup + 1 tbsp of tomato ketchup</i><br />
<i>Ginger - 3/4 inch piece, minced</i><br />
<i>Garlic - 2 to 3 cloves, minced</i><br />
<i>Green Chillies - 2, slit</i><br />
<i>Chilli powder - 1 tsp (or to taste) + a few shakes more to fry eggs</i><br />
<i>Turmeric powder - half tsp</i><br />
<i>Garam Masala or Egg Curry Masala - 3/4 tsp </i><br />
<i>Sugar - half to 1 tsp</i><br />
<i>Salt - to taste </i><br />
<i>Cumin seeds- half tsp <br />Mustard seeds - quarter tsp</i><br />
<i>Bay Leaf - 1, small</i><br />
<i>Oil - 2 tbsp + 1 tsp (traditionally mustard oil is used, but I didn't)</i><br />
<i><br /></i>
<b><i>Method:</i></b><br />
<i>1) <b>Hard boil eggs</b>: Place eggs in a bowl of water (covered) and bring to a boil. Once water boils, switch off stove, cover and allow to rest for 20 minutes. Drain hot water and add cold water, leave for a few minutes before peeling. </i><br />
<i><br /></i>
<i>2) Score eggs on sides, Heat 1 tsp of oil in a medium hot pan and add salt, turmeric and a small sprinkle of chilli powder and gently place boiled eggs and fry for a few minutes till they take on a nice color. Keep stirring them so the skin doesn't get scorched to much on one side. Set this aside </i><br />
<i><br /></i>
<i>3) Heat 2 tbsp oil and add the mustard, bay leaf and cumin seeds, follow with green chillies, onion, ginger, garlic and fry for a few minutes before adding salt, sugar and allow this to cook on a medium flame for about 8 to 10 minutes or so, until onions soften and start to caramelize a bit. </i><br />
<i><br /></i>
<i>4) Next add turmeric powder, tomato puree, chilli powder and garam masala/egg curry masala and stir and allow this to continue to cook on a medium or medium low flame until the masala is well cooked - you may have to stir frequently to avoid it from burning. Add about a cup or so of water and allow this to simmer for 20 minutes or so. </i><br />
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<i>5) Adjust water to desired thickness and slip in the eggs at this point and allow to cook for another 5 to 10 minutes before curry is ready. </i><br />
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<br />
<br /></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com0tag:blogger.com,1999:blog-2400424797886725132.post-37188637754646225942016-03-22T08:45:00.003-07:002016-03-22T08:46:34.726-07:00Cabbage Uppu Huli Dosa & Waffle Dosas<div dir="ltr" style="text-align: left;" trbidi="on">
This, I understand is a popular Mangalore / Udipi dish and the addition of spices and tamarind sounded very interesting so I decided to give it a try. I used <a href="http://redchillies.us/2013/02/06/uppu-huli-dosa-spicy-sour-red-dosa/" target="_blank">this </a>recipe from RedChillies as a base and we really liked the end result... It's a flavorful dosai and we really liked the coconut flavor that came through as well and I added some cabbage as well to add some veggies and a slight crunch and the best part is no fermentation so just a few hours of soaking and it can be made about 30 minutes later.<br />
<br />
<i><b>CABBAGE UPPU HULI DOSA (Cabbage Spicy, sour dosa)<br /></b></i><br />
<a href="http://2.bp.blogspot.com/-Jhb2vhD98Jc/VvFoV-G_Q6I/AAAAAAAAGmY/Hjhru1hdERE648K5iPXdT-CqjIhBABbpQ/s1600/IMG_2928.JPG" imageanchor="1"><img border="0" height="504" src="https://2.bp.blogspot.com/-Jhb2vhD98Jc/VvFoV-G_Q6I/AAAAAAAAGmY/Hjhru1hdERE648K5iPXdT-CqjIhBABbpQ/s640/IMG_2928.JPG" width="640" /></a><br />
<i><b><br />Ingredients:</b></i><br />
<i>Raw Rice - 1.5 cups</i><br />
<i>Dried Red Chillies - 5</i><br />
<i>Coriander seeds - 2 tsp</i><br />
<i>Cumin seeds - 1 tsp</i><br />
<i>Tamarind - gooseberry sized ball</i><br />
<i>Grated Coconut - 1/2 cup</i><br />
<i>Jaggery - 1/4 tsp (optional)</i><br />
<i>Cabbage - 1.5 cups, very finely chopped </i><br />
<i>Coconut oil - to cook dosas and little to fry the masalas</i><br />
<i>Salt - to taste </i><br />
<br />
<i><b>Method:</b></i><br />
<i>1) Wash and soak rice for 4 hours at least. </i><br />
<i>2) In a small pan, heat half tsp of oil on low flame and fry the cumin seeds, coriander seeds and dried red chillies. </i><br />
<i>3) Drain the soaked rice and add to a blender, add the fried spices, jaggery (if using), salt and grated coconut. Add sufficient water to grind to a smooth batter. </i><br />
<i>4) The consistency usually is that of a dosa batter, however once i stirred in the finely chopped cabbage I discovered that it was not easy to spread the batter. Once it was mixed with a bit more water, it was easy to pour the batter onto a hot pan (without spreading like we do normally for dosas) and it turned out crispier this way too. </i><br />
<br />
<i>5) I used coconut oil to drizzle on the dosas. Also i covered the dosa when cooking the first side and flipped it over and cooked the other side too. </i><br />
<i><br /></i>
<i>That's it, dosas are ready and it was awesome with chutney and sambhar. </i><br />
<i><br /></i>
<i><b>WAFFLE DOSAS <br /></b></i>
<i><a href="http://4.bp.blogspot.com/-g560wp94xLY/VvFoS05pL5I/AAAAAAAAGmQ/UVysZFE-naUbpzIvNWrzH-MotZDLBJ53w/s1600/IMG_2880.JPG" imageanchor="1"><img border="0" height="480" src="https://4.bp.blogspot.com/-g560wp94xLY/VvFoS05pL5I/AAAAAAAAGmQ/UVysZFE-naUbpzIvNWrzH-MotZDLBJ53w/s640/IMG_2880.JPG" width="640" /></a></i>
<i>This is not a detailed recipe but more of a twist/idea on an existing recipe. Since the kids were getting bored with the usual dosais and idlis, I decided to pour dosa batter (follow the same recipe as<a href="http://cookerycorner.blogspot.com/2007/12/idlis.html" target="_blank"> idli batter</a> and mix with a few tbsps of rice flour and water) on the waffle iron and the result was a crispy, crunchy exterior with soft dosa in the middle. Kids really loved this twist. I used about 1/3 cup for my waffle iron and this is a normal waffle iron (not the one that makes belgian waffles). </i><br />
<i></i></div>
Laavanyahttp://www.blogger.com/profile/11778057550064849231noreply@blogger.com4tag:blogger.com,1999:blog-2400424797886725132.post-25392866055417416232016-02-12T07:50:00.000-08:002016-02-12T07:51:48.980-08:00Lemon Raspberry Thumbprint Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Even as I signed up for the Bake Sale at my daughter's school, I started imagining the possibilities and initially started with lofty goals of making cutely decorated cake pops or pretty cupcakes but then as the date drew closer and I realized I would be doing much of the baking on a weekday and so needed baked goods that were quick and easy to make, would keep well and not require refrigeration.... So, I started to fall back on my usual recipes like Chocolate chip cookies and <a href="http://cookerycorner.blogspot.com/2014/04/chocolate-brownies.html" target="_blank">Brownies </a>but my daughter got swept into the excitement of it all and insisted that we offer something different and with a twist and not the usual fare.<br />
<br />
She searched high and low for recipes or ideas and since her favorite flavors are lemon, mint and raspberry she was thrilled to find Emeril's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/raspberry-lemon-thumbprint-cookies-recipe2.html" target="_blank">recipe </a>for these Lemon Raspberry Thumbprint Cookies. I was skeptical about trying something new for a bake sale (in case it flopped, I may not have time for a redo ) but she convinced me fairly well on how this was an easy recipe, had great reviews and that it would taste good. So we chose this cookie recipe and a twist to our usual brownie recipe to incorporate some whipped cream cheese with vanilla and sugar for a Cheesecake Swirl Brownie.<br />
<br />
True to her words, this is a very easy recipe that gives fabulous results.... The cookie is buttery with a fragrant, bright lemon flavor and the tartness of the raspberry jam makes for a cookie that is not cloyingly sweet but tastes fabulous.<br />
<br />
<i><b>LEMON RASPBERRY THUMBPRINT COOKIES - makes 48 cookies</b></i><br />
<i><b><br /></b></i>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wvtlEiPzoow/Vr35ASYX3aI/AAAAAAAAGkk/Oohfl1zV3Og/s1600/IMG_2832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-wvtlEiPzoow/Vr35ASYX3aI/AAAAAAAAGkk/Oohfl1zV3Og/s640/IMG_2832.JPG" width="640" /></a></div>
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<i><b>Ingredients:</b></i><br />
<i>Raspberry Jam/Jelly - about half cup<b> </b><b>(</b>I used Smucker's Natural brand) </i><br />
<i>All purpose flour - 2 1/4 cups, levelled</i><br />
<i>Baking Powder - 1 tsp</i><br />
<i>Salt - 1/4 tsp </i><br />
<i>Butter - 2 sticks (1 cup) at room temperature</i><br />
<i>Sugar - 2/3 cup </i><br />
<i>Egg Yolks - 2 (from large eggs), preferably at room temperature<br />Fresh Lemon Juice - 1 tbsp</i><br />
<i>Lemon Zest - 1 tsp (I grated the zest of 1 large lemon)</i><br />
<i>Vanilla extract - 1tsp</i><br />
<br />
<i> <b>Method:</b></i><br />
<i>1) Combine Flour, Baking Powder, Salt and Lemon zest in a medium bowl and mix together. </i><br />
<i>2) In a large bowl, cream together butter and sugar till light and fluffy (takes about 2-3 minutes) </i><br />
<i>3) Next beat in the egg yolks , lemon juice, vanilla extract. </i><br />
<i>4) Add the Flour mixture in 2 batches and beat until moist clumps form. Mix the dough with your hands and refrigerate for about 30 minutes atleast (you can also let it stay in the fridge covered for a day). </i><br />
<i>5) About an hour before baking, remove dough from the refrigerator and leave it out. Knead the dough until it becomes pliable. This ensures that the dough won't crack </i><br />
<i>6) Preheat oven to 350 degrees F</i><br />
<i>7) Make 3/4 inch or 1 inch balls, roll them tight and place on a baking sheet. With a 1/2 tsp measure (dipped in flour) press into the dough ball gently to form an indentation (this is where the raspberry jam will go) and is technically our thumbprint :) We could use our thumb to press down but I found that using a half tsp measure provided a better, more uniform indentation. (see video below)<br /></i><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzHGHg9xO8LrG-uJrWuK61BGwSDIO--gpnqyJbP3N4kspjz1IrY4wlV4BZNK_ZgF61yuEz9wgRTZ2KygycQPw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<i>8) Once the cookies are pressed down, fill the indentations with half tsp of Raspberry Jam. </i><br />
<i>9) Bake for 13-16 minutes until the bottoms turn golden. Remove and allow to cool completely. Store in an airtight container. </i><br />
<i> <a href="http://1.bp.blogspot.com/-jkscjQs5qyQ/Vr3-Zndvk4I/AAAAAAAAGk0/XrbivkkmP3g/s1600/IMG_2812.JPG" imageanchor="1"><img border="0" height="321" src="https://1.bp.blogspot.com/-jkscjQs5qyQ/Vr3-Zndvk4I/AAAAAAAAGk0/XrbivkkmP3g/s640/IMG_2812.JPG" width="640" /></a></i><br />
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This is a very versatile recipe and you can change the fillings to make different variations and flavors.. such as strawberry. Or you can skip the lemon flavoring and fill the cookie with some nutella or with some chocolate and nuts.<br />
<i><br /></i>
<i>We packed our goodies in ziploc bags and stapled some decorative napkins (cut into strips) to make them "fancy" and more appealing. Both, the cookies and the brownies were sold out and that made us very happy. </i><br />
<i></i><br />
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