Daring Bakers February 2012 - Pineapple Loaf Cake

Up until the beginning of this month I had no idea what a quick bread was. So when I saw the title for the challenge I assumed we were going to make some type of bread. Then when I saw the recipe I thought, "hmm, this is a cake recipe..." I was really confused on the whole quick bread thing and hopped on to google to get some answers. So, what I have learnt so far is that a quick bread has a distinctive method of mixing ingredients and does not use any leaveners like yeast to raise the baked goods.

Blog-checking lines: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Though we were asked to make our own flavors I was hesitant to try anything of my own. I tried two recipes from the net and both were good. I thought the pineapple loaf would be a bit of a problem based on the reviews but that was the recipe that got rave reviews from my tasters.

Recipe Source - Slightly adapted from the Coconut - Pineapple Loaf Cake from Martha Stewart

Ingredients - I have reduced the recipe quantity from the original to fit my loaf pan.

2/3 Cup Sweetened Shredded Coconut

2/3 Stick (approx 80 Gms) Unsalted Butter (at room temperature)

1 Cup All Purpose Flour

1/4 Tsp + 1/8 Tsp Baking Soda

1/4 Tsp + 1/8 Tsp Salt

2/3 Cup Sugar

2 Large Eggs

2/3 Cup Thick Yogurt

6 Pineapple Rings (from a can - Drained and Chopped finely)

Note - Make sure the pineapple is really well drained. Place it on multiple sheets of kitchen towels to remove as much moisture as possible.

1. Preheat oven to 350 degrees F. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
6. Using a rubber spatula, fold pineapple and coconut into batter. Spoon into prepared pan, and smooth top.
7. Bake until a toothpick inserted in center comes out clean, approx 60 minutes. Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Happy Eating!!

Chicken 65

Another weekend has gone by and its a brand new week at work. Friday was very hectic for me as we had guests at home and I was cooking non stop all day! I served this chicken for dinner along with mutton curry and chicken kheema with some pulav and rotis. My mutton curry didn't turn out so good but this chicken was good as always. It is a very easy recipe which I learnt from Latifs aunt. My mom used to make this a lot a few years back but somehow she 'forgot' how to make it. How can you forget a recipe??? Anyways, when I ate it again in Dubai I remembered the same taste and learnt the recipe to make at home. The ingredient quantities given below are a rough estimate. You can increase or decrease the quantities to your personal tastes.

Recipe - Serves 6

Ingredients

1 Kg Chicken - Small Pieces, Bone - In

1 Cup Onion (Diced In 1 Inch Pieces)

1 Cup Capsicum (Diced In 1 Inch Pieces)

3 Tbsp Butter, Divided (Salted Or Unsalted)

4 Green Chillies (Slit Vertically Halfway Through)

8-9 Curry Leaves

For the Marinade

2 Cups Thick Yogurt (Strain If Yogurt Has Too Much Water)

2 Tsp Red Chilli Powder

1 Tbsp Ginger Garlic Paste

1 Cup Tomato Ketchup

Red Food Colouring (Optional)

Salt To Taste

1. Mix all the ingredients for the marinade in a big bowl. Taste and adjust the seasonings as required. This is supposed to be a little sweet and sour. Place the chicken pieces in the marinade and keep in the fridge for an hour. After an hour, remove the chicken pieces from the marinade and keep aside. Reserve the marinade.

2. Meanwhile, melt one tablespoon butter in a skillet over medium heat and saute the onions and capsicum till translucent. Do not soften as we want them crunchy. Remove from pan and keep aside.

3. In another pot, melt the remaining two tablespoon butter over medium heat and add the curry leaves and green chillies.
4. Add the chicken marinade reserved earlier and let it cook till it changes colour. Place all the chicken pieces in the pot, stir well and lower the flame. Cover and cook till chicken is no longer pink. If gravy is required add some water and cook for five more minutes.
5. Add the sauteed onions and capsicum just before serving and garnish with coriander leaves.

Figure Friendly No Bake Cookies

One night as I was sitting all alone at home and browsing the web I came across this recipe and did a double take. Chocolate? Check. Peanut Butter? Check. Figure friendly and no bake? Wow! This was too good to be true. So I ran to the kitchen and a quick pantry survey told me that I had all the ingredients on hand (even the reduced sugar preserves!) I quickly whipped this up and after half an hour of setting in the fridge I was happily munching on a fudgy treat. I am not sure on the figure friendly part but these are a nice alternative to baking on a hot day.

Recipe Source - Given below as is from Cooking Ventures (My changes and notes in red)

Ingredients - Makes 1 Dozen Cookies

2 Tablespoons Butter
1/2 Cups Low-fat Milk (skim Works Fine) – Used Skimmed Milk
1/4 Cups Sugar
2 Pinches Salt
3 Tablespoons Cocoa Powder
1/2 Cups Reduced-sugar Strawberry Preserves – Used Sugar Free Raspberry Preserves
1/4 Cups Peanut Butter (reduced-fat Works Great) – Used Reduced Fat but would prefer to use regular next time
1/2 Tsp Vanilla
2 Tablespoons To 3 Tablespoons Splenda (Depending On How Sweet You Like Things) – Omitted this
1-1/2 Cup Rolled Oats – Used Instant Oats
2 Tbsp Chopped Almonds

1. Add a piece of waxed paper to a small cookie sheet. Place the cookie sheet in the freezer to chill.
2. To a medium saucepan over medium heat, add the butter, milk, sugar, salt, cocoa powder, and strawberry preserves. Use a fork to break up any large pieces of strawberries. Whisk often and bring to a light simmer, then immediately remove the saucepan from the burner.
3. Add the peanut butter, vanilla, and Splenda. Whisk lightly to incorporate the peanut butter.
4. Add the oats and almonds and use a wooden spoon to stir the mixture. Allow the mixture to rest in the saucepan for 6 minutes, stirring after 3 minutes. This resting period will allow the mixture to firm up slightly.
5. Use a cookie scoop or a spoon to place mounds of the mixture on the chilled cookie sheet. Refrigerate for at least two hours to allow the cookies to fully gel. Keep refrigerated until ready to serve. These cookies, when properly prepared, should not be hard and brittle. They should be soft and fudgy.

Note from Cooking Ventures: I tried this recipe using sugar-free preserves, without success. To me, sugar-free preserves have a very artificial taste that is distracting in this recipe. Reduced-sugar preserves are not normally made with artificial sweeteners (but do have a reduced amount of sugar). - My husband and brother tasted the cookies and did say that they got an artificial taste so I can vouch for this! Will surely use reduced sugar or regular preserves next time.

Happy Eating!!

Chilli Cheese Toast

Eating Chili Cheese Toast is like killing two birds with one stone. You get something filling that is healthy and tasty as well. I ate this for the first time at my best friends house way back when I was in school. The same day I went home and made it for my mom. We all loved it and I have been making this ever since for everyone I know! It is very easy to make and can be had for breakfast, brunch or an evening snack. It requires a little bit of prep work but the cooking time is very quick. This is a great way of using any bread that is being ignored in the bread basket or the fridge. If you have kids at home who don't eat veggies you can sneak in a few more veggies like grated carrots or pureed beans and peas (pre-cooked of course!). They wont know the difference and you will be much happier!

Recipe

Ingredients - Serves 2

4 Slices Wholewheat Bread (White or Brown will also do)

4 Tsp Salted Butter

4 Tbsp Chili, Mint and Coriander Chutney*

1 Cup Finely Chopped Onions

1 Cup Finely Chopped Tomatoes

2 Cups Grated Cheese (Mozzarella or cheddar)

Ketchup For Serving

1. Preheat oven to 180 Degrees C.

2. Place the bread slices on a baking sheet covered with foil.

3. Apply 1 tsp butter on each slice followed by 1 Tbsp chutney. (You can apply more or less depending on  your tolerance to heat).

4. Sprinkle a little cheese on top, followed by the onion and and tomatoes.

5. Finish by adding cheese and covering the top completely.

6. Place in oven and bake for 10 - 15 minutes till the cheese has melted and the bread is toasted. Serve hot with ketchup.

*Note - To make the chutney, simply grind together mint leaves, coriander leaves and green chilies with a little water and salt. Quantities are to be adjusted according to personal taste.

Tip - If you do not have an oven, make this in a sandwich maker or frying pan. Butter the outside of the bread and place it on the heated pan (buttered side down). Apply all the toppings on the other side, cover and cook on a low flame till the bread is crispy and the cheese has melted.

Happy Eating!!

An Iftaar Treat - Dahi Bread

During ramadan there are some days when I just don't feel like going to the kitchen and preparing something elaborate. Well, this is what happened recently and I knew I had to make something for iftaar but didn't want to labour away for long. Then I saw some bread on the counter and immediately remembered this dish that I have always eaten in a relatives house during ramadan. It is easy to make and tastes good. Though I didn't know the exact way to make it  I started off with my own quantities and it turned out perfect. The amount of yogurt used was just right as the bread soaked it up nicely but did not become soggy which is something that can easily happen in this dish. I think whole wheat bread is really good for this as it is not very soft to begin with. But Latifs' aunt (from whom I learnt this) always uses white bread so I guess its just a matter of choice.

Recipe

Ingredients  - Serves 4 - 5

5 Whole Wheat Bread Slices (White or Brown will also do)

1 1/4 Cup Thick Yogurt (Divided)

3/4 Cup Water (Divided)*

3 Tbsp Sugar

Pinch of Salt

Red Chilli Powder - As needed

Cumin (Zeera) Powder - As needed

1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Coriander Leaves (Cilantro)
Plain Sev for Topping

* Note - If your yogurt is not thick do not add water. Whisk well and use as is. You may need to increase the quantity of the yogurt.

Trim the sides of the bread slices with a sharp knife to get a square shape. Keep aside.

Combine 1 cup of the yogurt with 1/2 cup of water, sugar and salt. Whisk well till the sugar is dissolved.

Take an 8X6 rectangle glass dish (or a similar dish with high sides). Pour 1/4 cup worth of the whisked yogurt on the bottom and arrange two slices of bread on top.

Sprinkle a little red chilli powder and cumin powder according to taste.

Repeat with the remaining yogurt and two bread slices ensuring that all the bread is completely soaked in the yogurt. Trim the 5th slice of bread and fit it into the corners where the bread slices are missing.

Combine the remaining 1/4 cup thick yogurt and 1/4 cup water and pour evenly all over the top. Sprinkle with red chilli powder and cumin powder.

Cover with plastic wrap and place in the refrigerator for at least an hour. Remove from the fridge just before serving and garnish with the onions, coriander leaves and sev. Cut into 9 equal portions using a sharp knife and serve immediately.

Happy Eating!!

Cinnamon Toast

When I read a post about making cinnamom toast the right way on the Pioneer Woman, I had no idea what Cinnamon toast was and was wondering what all the fuss about making it the right way was. So one weekend I decided to try the recipe and after biting into the crisp buttery and sugary goodness I was convinced that making this any other way would be a sin! There is nothing much to the recipe as its basically just butter,sugar and cinnamon. But it does give a nice alternative to the usual buttered toast or french toast. I only made 4 slices and quartered the recipe but was left wanting more! Try it on a lazy morning with a hot cup of tea or give it to your kids and watch them scarf it down. Don't  be surprised if they keep asking for more! 

Recipe Source - Given as is from The Pioneer Woman. My notes in red.

Ingredients - Makes 16 Slices

16 Slices Bread - Used Whole Wheat

2 Sticks (200 Gms) Salted Butter (Softened) - Used Unsalted
1 Cup Sugar
3 Tsp Ground Cinnamon
2 Tsp Vanilla Extract - Used Vanilla Essence
1/8 Tsp Ground Nutmeg - Omitted this

Preheat oven to 175 degrees C (350 degrees F).
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.

Happy Eating!!

Say Hello to the Pumpkin - Kaddu Ki Sabzi

Say Hello to My New Friend!

 So, if you have read one of the first posts of this year on my blog you may remember me telling that I will try to cook and eat more vegetables at home. Well, er, that didn’t happen! Yeah, its not as if you don’t get vegetables here. Oh my, one stop to the supermarket and you can see every possible vegetable imported from around the world. The variety is just endless and the produce is fresh. However, me being the dimwit I am, have no idea how to cook them. Give me a chicken and I will give you butter chicken. But a vegetable? That’s another story.

Well, I have finally decided to try new vegetables and will tackle something new every now and then. By new I don’t mean something that I have never eaten it before. Of course I have eaten them but I have never cooked them!

When I saw the pumpkins (the Halloween ones, LOL) in the supermarket I decided to start with it. I bought only half of it and tried a new recipe from the net. The verdict? I loved it. The sweetness of the pumpkin and the tangy masala complements each other perfectly.

Hubby’s reaction? This is our conversation

Latif – Why did you make a new vegetable?

Me – I want to try out new stuff. Moreover it is healthier and you don’t eat enough vegetables. Isn’t it nice?

Latif – Well, the masala is spicy and the pumpkin is sweet. It is confusing my head. Try to cook normal vegetables.

Me – Errrr…..What vegetables do you want to eat?

Latif – Make potato sabji. I will eat it.

Me - Rolling my eyes in horror!!

So I guess I'll be eating my vegetables all alone. Unless you join me!

Recipe Source – http://www.about.com/

Ingredients

500 Gms Pumpkin Seeds Removed, Cut Into 1" Cubes
2 Large Onions Sliced Thinly
3 Tbsp Finely Chopped Garlic
3 Dry Red Chilies
1/2 Tsp Fenugreek Seeds
1 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
1/2 Tsp Raw Mango Powder (I Used Lime Juice Instead)
1/2 Tsp Sugar
2 Tbsp Cooking Oil
Salt To Taste

Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chilies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes.
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.

Happy Eating!!

Aloo Palak

All through my years of growing up (and even when I had grown up all I could) I would carry a lunch box with me for my afternoon meal. First through 10 years of school, then five years of college and even during the three years that I worked before I got married. This lunch box was of course prepared by my darling mother, who would have a harrowing time everyday thinking what to give her picky daughter for lunch. Not that I am very picky when it comes to food, but something about eating cold food in the confines of a classroom was very boring. Moreover, I never had the brains to buy one of those boxes that keep your food warm or microwave my food before eating. My meal would always consist of one roti and one vegetable. I would rarely take rice and some days (the happier ones) would take chicken or mutton. I can actually write down all the vegetable dishes that I used to take as they were repeated on weekly basis (perhaps this has something to do with my aversion to Moong). Anywho, this aloo palak was one of the honored dishes on that rotation and I now bring to you the recipe. It is simple, delicious and reminds me of my mom every time I eat it. Now that I have to make my own lunch everyday I would give anything for the weekly rotation of veggies and roti ;)

Recipe

Ingredients - Serves 2

4 Cups Spinach – Washed and Chopped

1 Medium Potato

4 Cloves Garlic (Crushed)

1/2 Tsp Turmeric Powder

2 Green Chilies (Slit Halfway Vertically)
1/2 Tsp Cumin

1 Tbsp Cooking Oil 

Salt  To Taste

Heat the oil in a pot; add the green chilies, garlic and cumin and sauté till the garlic is fragrant. Add the potatoes, salt, turmeric powder, and a little water. Cover and cook on low flame till the potatoes are completely cooked. Add the chopped spinach and cook on medium heat, stirring in ten second intervals. Cook till the raw smell of the spinach goes away and it acquires a dark green colour. Serve hot with roti or as a side with dal and rice.

Happy Eating!!

Prawns Balchaun

My dear hubby has a never ending love for prawns. He can eat them three times a day everyday and in any way you make them (theory not tested). Whenever I ask him what he wants for dinner I don’t even have to wait for his answer as I know what it is going to be. Not that I make him prawns every time he asks for them (who is going to sit and clean the buggers all the time) but I do include it in the menu at least twice a month. At my in laws place and surrounding places back in India they make a paste out of red chilies which is applied to fish which is then fried. This same paste is used for prawns as well and I cook the prawns along with garlic and tomato. Tired of making them the same (although very tasty) way every time I searched the net for a new recipe. I got this recipe on Shilpa’s website (check it out to get some detail on the dish and its origin) and loved it as I love anything with ketchup in it.. hehehe.. I did reduce the number of red chilies when I made it again as the first time I made this I was literally on fire. The vinegar gives it a tangy taste and this is a great dish for any sweet and sour lovers out there. In the original recipe the prawns are fried and then added to the gravy but since I am on a diet (ahem) I just sautéed them in a tablespoon of olive oil. Also, I added more water to it to get gravy since we were having this with rice. Any way you make it is a great dish that can be served with rice or chapattis.

Recipe Source – Aayi’s Recipes

Ingredients - Serves 4

2 cups Prawns (Shelled and De-veined)

1 Tsp Turmeric Powder

For The Paste

10 Peppercorns 10

8 Cloves Garlic

1 Tsp Cumin Seeds

1 Tbsp Coriander Seeds

4 Red chilies

6 Cloves

2 1/2 cm Cinnamon Stick

2 cm Piece of Ginger

For The Gravy

1 Cup Chopped Tomato

1 Cup Chopped Onion

1 Cup Tomato Ketchup

2 Tsp White Vinegar

Salt To Taste

Coriander Leaves For Garnish

1 Tbsp Oil  

1. Apply turmeric to the cleaned prawns and keep aside.
2. Grind all the ingredients for the paste with a little water.
3. Heat 1 Tbsp oil in a pan and shallow fry the prawns till fully cooked. Remove from pan and add the remaining oil to the same pan. Sauté the onions and once transparent add the ground paste and stir to evaporate any water in the paste.
4. Add the tomatoes and cook till soft.
5. Add the ketchup, prawns and salt (at this point you can add water if you want more gravy), mix well and cover with a lid.
6. Let the prawns absorb the flavors for a minute, remove the lid and add the vinegar. Cook for a minute and turn off the heat.
7. Garnish with coriander.

Happy Eating!!

Punjabi Kadhi With Onion Pakoras

Kadhi is one of my favorite vegetarian dishes. It packs a great tangy flavour and I love the fluffy pakoras (deep fried onion dumplings) that are soaked in it. This recipe is from my mom and is so easy to make that you can never go wrong with it. Moreover, it requires only two main ingredients i.e., curds and besan (chickpea flour) which are a staple in every Indian home. The best part about this is that the older your curd is the better the dish will be (great way to use tons of leftover curd). This is because the older the curd the tangier it will be and this gives the dish its true taste. There is another version of this which is the Gujarati Kadhi. It is thinner and has sugar in it but I prefer this version as we are not very fond of sweet curries. The onion pakoras are different from the onion bhajjis that we eat coz here the ratio of flour to onion is different. It is best served with plain white rice the day it is made and the leftovers are great with rotis as it thickens on heating.

Recipe

Ingredients

For The Curry
400 Gms (2 cups) Yogurt
2 Tbsp Besan (Chickpea Flour)
3 Green Chilies
1 Tbsp Ginger Garlic Paste
1/2 Tsp Turmeric Powder
1 Cup Sliced Onions
Coriander Leaves for Garnish
Salt To Taste

For The Tadka (Tempering)
1 Tsp Mustard Seeds (Rai)
1 Tsp Cumin Seeds (Jeera)
3 Dried Red Chilies
2 Cloves Of Garlic
Few Curry Leaves
4 Tbsp Oil

1. In the jar of a blender, put all the ingredients for the curry (except the onions) and run for 1 minute till all the ingredients are mixed well. (You can do this in a bowl and beat with a whisk or fork).
2. Place a wide bottomed pot on medium flame and pour the contents of the blender into it. Add the onions and let it cook on medium flame for 5 minutes. Stir occasionally. The mixture will come to a boil so keep an eye on it. Add 2 cups water and stir. It will keep thickening so add more water if required. Cook till the smell of besan goes away (around 5 minutes). Taste and adjust seasonings. Lower the flame and prepare the tadka.
3. In a pan, heat the oil and add the mustard and zeera when the oil is ready. Add the garlic, curry leaves and red chilies. When done pour directly over the curry. Remove the curry from the heat. Add the pakoras and garnish with coriander. Let the pakoras soften a bit before serving.

Happy Eating!!

Best Chocolate Sheet Cake. Ever.

Ree Drummond aka The Pioneer Woman calls this the Best Chocolate Sheet Cake. Ever. I really don’t know if this is the Best ever chocolate sheet cake coz I have never eaten chocolate sheet cake before. (A sheet cake is a cake baked in a large, flat rectangular pan such as a sheet pan or a jelly roll pan. These single-layer cakes are almost always frosted, and may be decorated on the flat surface on the top.) But I do know that this cake is awesome!! So, it might just be the Best Ever. It is so easy to make, and can impress any chocolate lover. We had company yesterday and I made this for dessert. It baked so quickly that I had a warm, fudgy cake ready in 40 minutes from start to end. I bought some to the office and sure enough everyone loved it.

I halved the recipe as I didn’t want to make a lot and even then I had 12 servings. This is a rich cake so the servings were small. Below I have given the measurements that I used. This was baked in a 9 X 13 glass baking dish as I didn’t have a sheet pan that matched the size but you can use any sheet pan or jelly roll pan. The original recipe called for pecans in the frosting and while I love pecans they are EXPENSIVE over here and so I substituted them with almonds. You can use anything you like. Even Walnuts might taste good.

Recipe Source – The Pioneer Woman

Ingredients

For the Cake
1 Cup All purpose Flour
1 Cup Sugar
1/8 Tsp Salt
2 Tbsp Cocoa (heaping)
1 Stick Unsalted Butter (100 Grams or 8 Tbsp)
1/2 Cup Boiling Water
1/4 Cup Buttermilk
1 Egg
1/2 Tsp Baking Soda
1/2 Tsp Vanilla Essence
For The Frosting
1/4 Cup Finely Chopped Almonds
87.5 Grams Butter (Approx. 7 Tbsp or 7/8 Cup)
2 Tbsp Cocoa (Heaping)
3 Tbsp Milk
1/2 Tsp Vanilla
3/4 Cup Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup or bowl, pour the buttermilk and add the egg, baking soda, and vanilla. Mix well and pour this into the butter/chocolate mixture. Mix completely with a spoon to combine all the ingredients. Pour into sheet cake pan and bake at 175 degrees C (350 degrees F) for 20 minutes. While the cake is baking, make the icing. Chop almonds finely. Melt butter in a saucepan. Add cocoa, stir to combine, and then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares. Serve warm. Or Cold. Just Eat.

Happy Eating!!

Home made Poha Chivda

I first tasted this chivda at my house in Mangalore when my mom made it. We kids were eating her head to give us something to eat in the evening and she quickly whipped this up for us hungry souls. And I have loved it ever since. Poha is made of beaten rice (yes it is rice that is flattened) and is usually eaten for breakfast. I guess it is a dish native to Maharashtra though we do have other versions of it in Karnataka and other states as well. This chivda is a sweet and spicy variation made by roasting the add ons in a little bit of oil and then mixing the crispy beaten rice flakes to it. It’s great to have as a tea time snack with hot chai and is a breeze to make.

The original chivda contains peanuts in it but since I didn’t have any peanuts on hand (thanks to a certain somebody who always eats the stock I keep) I substituted them with cashew nuts. You can add both as well!

Recipe

Ingredients

3 Cups Beaten Rice (Poha - Thinnest variety)

1/4 Cup Peanuts (Peeled)

2 Tbsp Roasted Chana Dal (Dalia)

5-6 Curry Leaves

4 Green Chilies (Slit Halfway Vertically)

1 Tsp Mustard Seeds

2 Tbsp Oil

2 Tsp Sugar

Salt to Taste

In a big vessel, dry roast the beaten rice till the flakes curl slightly and are crispy. Keep stirring continuously to avoid burning. Alternatively you can roast them in the microwave or oven. Spread it in an oven safe pan and place in pre heated oven for 15 minutes or microwave on high for 2 minutes. Remove and keep in a bowl. In the same vessel, heat the oil and add the mustard seeds, chilies, chana dal, peanuts and curry leaves. (Keep all these ingredients ready on a plate as they need to be added quickly to the oil. If you delay it will get burned!!!) Stir and roast all ingredients on medium flame for 2 minutes. Add the roasted beaten rice, salt, turmeric powder and sugar. Taste and adjust salt. Mix well for a minute and turn of the heat. Cool completely and store in an airtight container or finish it immediately like I did!!

You can also add thin flakes of dried coconut, sesame seeds and other spices like cumin powder, asafoetida (heeng) etc for a variety of tastes!

Happy Eating!!

Baingan Ka Bhartha

When I was a kid I would hate eating brinjals (also known as eggplants or aubergines). I used to eat only one type of brinjal dish that my mom used to make, eating only the gravy from it and happily leaving out all those poor pieces brinjals. Then one day my sister (the third one, directly elder to me) made me taste Baingan ka Bhartha from her plate and that day I realized the beauty of this vegetable. Now, I still don’t eat it in any other form but this is one dish that I have wholeheartedly adopted.

When I got married, my husband grandly announced – "I don’t eat two vegetables - ladyfingers and brinjals. So please don’t ever cook them." Hmmm, I thought. Let’s see how you don’t eat this Bhartha. And make him eat I did. And he too has adopted it, albeit not wholeheartedly.

Baingan ka Bhartha literally means Eggplant mash in English and that is exactly what it is. The brinjal is roasted over a slow flame till its skin is puckered and crisp. Then it is gently peeled and mashed and mixed with the other ingredients. There are many different ways of making this dish but this is the type that my mom makes and I have learned this from her. This is a very easy and quick recipe and goes perfectly with roti or chapathi.

Recipe

Ingredients

1 Large Brinjal (Approx 200 Gms)
1 Cup Sliced Onions
1 Tbsp Cumin seeds
1 Tbsp Chopped Garlic
3 Green Chilies (Slit Halfway Vertically)
5 Curry Leaves
2 Tbsp Oil
Salt To Taste
Fresh Coriander Leaves For Garnish

Wash and pat dry the brinjal. Roast it over an open flame on the stove top until the skin scorches and starts peeling off and it starts to shrink. Mine was done in about 10 minutes. Hold the head of the brinjal (the green stem) and keep turning it every few minutes to ensure that it is uniformly roasted. I have also tried roasting it in the oven but it takes a long time and you don’t get the smoky flavour that the Bhartha is all about. But if you don’t have the patience or time to stand in front of the stove, prick the brinjal all over with a fork and place in an oven proof vessel or foil. Turn on the oven to 260 degrees C and roast till done, turning it every 15 minutes.

Once it is roasted, dip it in a bowl of cold water. Remove and keep on a plate. Start peeling off the skin and then cut off the stem. Take a fork and mash the pulp completely. Keep aside.

Heat oil in a pot and add the cumin seeds and curry leaves. Cook for a few seconds then add the onions, garlic, green chilies and sauté until browned.

Add the mashed roasted brinjal and salt. Mix everything to combine and taste the salt and spice. Adjust accordingly. Cover and cook over low heat for 5 - 10 minutes till all the flavors mingle.

My favorite way of eating the Bhartha is along with curds. Take 1 cup of yogurt and 1 tsp sugar. Whip it till the sugar is mixed. Pour this on top of the Bhartha and eat with hot rotis.

Happy Eating!!

Ras Malai And A Fun Weekend

This weekend Latif's uncle and his family had come to stay over at our place as we had invited them for dinner on Friday. They are leaving Dubai for good and now will be invited by everyone in the family for dinners... (lucky!). Anywho, it was the first time I cooked up a meal for more than two people (all by myself!) and lucky for me everything went smoothly. I made two desserts along with Mutton Korma, Murg Chana and the Indonesian chicken (recipes coming soon!) served with pulav and naan. One of the desserts I made was Ras Malai which is my favorite Indian dessert. It is so easy to make and tastes heavenly! I learnt to make this from my mom and I'm sure no one will say no to a bowl of cold Ras Malai! Yummy!

Recipe

Ingredients

1 Cup Instant Full Cream Milk Powder (e.g. Nido or Rainbow)
3/4 Tsp Baking Powder
1 Tsp All Purpose Flour (Maida)
1 Egg
2 Tbsp Clarified Butter (Ghee)
1 Liter Whole Milk
Few Strands Of Saffron
1/4 Cup Sliced Pistachios
2 Tsp Cardamom Powder
1/4 Cup Sugar*

Pour the milk in a wide bottomed pot and bring to boil. Add the sugar (*-Taste the milk and add more sugar if you prefer it sweeter), 1 tsp cardamom powder, saffron strands and pistachios (reserve few for filling) to the milk and let it cook on a low flame. Stir occasionally. Place the remaining ingredients in a mixing bowl and knead lightly to form soft dough. Divide into 14 portions and form small balls. Flatten each ball in the palm of your hands and place a few pieces of sliced pistachios in the middle. Cover from all sides and roll into a ball. Press slightly to flatten. When the milk has thickened very slightly, gently drop each ball in the milk and turn up the heat to bring the milk to a boil one more time. The balls will start to puff up and look spongy. Lower the heat and let the balls cook in the milk for some time. Handle them gently ensuring they are covered in the milk. Turn off the heat and let the ras malai cool. Refrigerate and serve chilled.

Happy Eating!!

Spicy Indonesian Chicken and a Stolen Recipe Book

I have a recipe book in which each recipe is lovingly and painstakingly handwritten. I however have not lovingly and painstakingly written those 100 + recipes in the book. I, rather stole it. Haha, ok let me be clear before you start judging me. My sister, who is a very good cook like my mother, used to live with my eldest sister for a good 6 years before the two of them got married. During this time it was her who would do the cooking in the house and she started this recipe book. I don’t know if all the recipes in this book are tried or not. I do know that they are colleted from many different sources like newspapers, magazines, cooking shows and of course from my mother. So, when she got married, she left behind this book at our house. And who came across it? I did! I pounced on it and staked all claim as mine! I started making dishes out of it and had great success with few and not so great with some of them.

This recipe is one with which I had a good experience. I made this last night with plain ol' khichdi to spice things up. The unique flavour of the chicken makes you want to keep eating it. The brown sugar and pepper give it a great twist and it is very easy to make. I have no idea why it is called Indonesian chicken. I tried to Google the name to see if something like this turns up but no luck. The only info I got about Indonesian cooking is that they usually have a sweet and sour flavour in one dish like honey and lime or lemon grass and sugar etc. But who cares where this is from as long as it tastes yum! So let’s cook chicken I say!

Recipe Source – Stolen recipe book from sister!! Lol!

Ingredients

1/2 Kg Chicken – Small pieces
1 Tsp Cumin (Jeera) Powder
1 Tsp Brown Sugar (use regular sugar if not available)
1 Tsp Black Pepper
1/2 Cup Tamarind Pulp
1/2 Tsp Turmeric Powder
1 Tsp Coriander Seeds Powder
1 Tbsp Garlic Paste
Salt To Taste
1/4 Cup Oil

Mix all the ingredients in a big bowl and marinate for one hour. Taste the marinade and adjust the seasonings according to personal taste i.e. spicier or sweeter. Heat the oil in a pan and add the marinated chicken. Fry on high for a few minutes till the chicken turns brown. Turn the heat to low, cover with a lid and cook till the chicken is done. If it is too dry add a little water. Serve as a side dish with pulav or khichdi (khichdi recipe coming soon!).

Happy Eating!!

Baked Fudge or Love in a Cup

I was going through the Pioneer Woman's website and came across a post for V day. The pioneer woman told me to bake fudge for my valentine. So I baked it, and now I am telling you to bake this if you love chocolate and want to lose yourself in the deep mysteries of all things that are sweet and ooey-gooey.

This recipe is so simple you can make it with your eyes closed (actually you can't but I just like to say that). But seriously, just melt the butter, crack open the eggs, throw in the flour, cocoa, sugar, vanilla and bake. Can life get any simpler??? Ha! Also I got a chance to use my new Ramekins… hehehe... I just needed an excuse to use my new bake ware.

Remember I mentioned mini cupcakes somewhere around here? Turns out I don’t have a mini cupcake pan. Someone needs to buy me one. Hello?? Are you listening? I guess not... I’ll just make the trip to the supermarket myself. Meanwhile, you make this; and share it with your loved one. I may or may not have shared it. Ah yes, don't forget the vanilla ice cream to scoop on top of the hot cakes. Ah Bliss!

Here is the recipe at The Pioneer Woman website.

Happy Eating!!

Spicy Mutton Curry

When my in laws were here I had made this spicy mutton dish that Ammi liked a lot. It does not have too much of gravy but is not very dry either making it a perfect compliment for rice or roti. The lime gives it a nice tanginess and the red pepper powder makes it fiery. I just threw in whatever masalas I had on hand and cooked it in the easiest possible manner. I didn’t expect it to turn out so good and was very happy with the results. All of us enjoyed this with hot rotis.

The best part about this is that there is no grinding of masalas and you don’t need any pre made stuff as well. It is simple enough for new cooks to try but very tasty that it can be served to guests as well.

I had made this again last night and added a bit too much red chili powder (uh oh). Latif kept on eating it and after some time looked up and asked “Are you testing my limit?” (hehehe) “Is it too spicy for you?” I asked (worried look on my face), “No, I like it.” Yay!!

Recipe - An Everybunny Loves Food Original

Ingredients

½ Kg Mutton (medium pieces with bones)

For the Marinade:
4 Tbsp Red Chili Powder (Kashmiri Chili Powder)
1 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tsp Garam Masala Powder
2 Tbsp Ginger Garlic Paste
4 Tbsp Lemon Concentrate
1 Tsp Fennel Seeds Powder
½ Tsp Pepper Powder
Salt To Taste
For The Gravy:
¼ Cup Oil
2 Onions (Large – Peeled And Sliced)
1 Tomatoes (Medium – Sliced)
1 Potato (Large – Boiled And Quartered)
For Garnish:
Coriander Leaves
Mint Leaves

Wash and pat dry the meat. In a large bowl mix all the ingredients for the marinade. Coat the meat evenly in this, cover and keep aside for an hour.

Heat the oil in a pressure cooker (or any big dish), add the sliced onions and fry till golden. Add the tomatoes and cook till they are soft. Add the meat and one cup of water for it to cook. Close the lid with the whistle. Good quality mutton usually cooks in two whistles. You may have to cook it according to the meat and the quantity used. Once the meat is cooked, open the cooker and add the boiled potatoes, coriander leaves and mint leaves. Taste and adjust seasonings accordingly.

Happy Eating!!

A Lazy Weekend Breakfast - Spicy Egg Toast

My travel date is coming nearer (yayayaya!!) and we had planned to finish all our shopping this weekend. The plan was to wake up early and head off after breakfast. However we never woke up early and eventually never went out till eight in the night!! I didn’t want to make any traditional breakfast stuff and also wanted to use up the bread we had at home. Neither did I want to make an omelette or my fav Peanut Butter and Jelly sandwich. That’s when I remembered my cousin telling me about a spicy bread toast made with eggs and bread. They usually make this back home in India as they are not big fans of the sweet French Toast. I didn’t know the exact recipe so made my own version. It turned out to be delicious and filling, a great twist on the usual omelette. Perfect for a lazy weekend.

Recipe

Ingredients

6 Slices Bread
3 Eggs
1/4 Cup Cream Cheese
1/4 Cup Milk
3 Green Chilies
1/2 Onion
1 Tsp Ginger Garlic Paste
1/2 Tsp Turmeric Powder
1 Tsp Pepper
1/2 Tsp Salt
Butter for frying

Place all the ingredients except the eggs, bread and butter in a blender and blend to a smooth paste. Add the eggs to the blender and beat till evenly mixed with the paste. Taste and adjust seasonings according to taste. Pour into a wide bottomed bowl. Cut each bread slice diagonally. Place a frying pan on low and melt one tsp butter. Dip the bread in the egg mix and fry, turning on both sides till golden brown. Repeat with the butter and bread till all slices are used up. If any egg mix remains use more bread slices to finish it up.

Happy Eating!!

Non Alcoholic Tiramisu or Watchamacallit!!

Ok get ready to hear this….I have never had Tiramisu before!! Yikes!! I know!! Which world do I live in? Right? Wrong!! First of, I’ve lived most of my life in India wherein this dessert is simply not as popular as elsewhere. Moreover, I don’t consume any form of alcohol so the traditional tiramisu is just out of the picture. But this dessert is so popular on many of the blogs that I just had to try and make a non alcoholic version of it. So when I came across this on Dozen Flours I knew I had hit the jackpot. What can be better than non alcoholic tiramisu?? However there was a glitch with the Starbucks drink which I could not find in any of the supermarkets and also I have no idea how to make an espresso (egad!!) or even which coffee powder to buy for it (shakes head). I wrote to Julia and she gave me a lot of helpful tips which I used to make my own version. I used the traditional ladyfingers instead of the sponge cake in the recipe. This recipe is so forgiving that you can use whatever ingredients you like without the worry of raw eggs and all that. The result was a fantastic dessert (not calling it Tiramisu coz I don’t know if it tastes like it’s supposed to or even close!!) that tasted great with the right hint of the coffee flavour. What's more, this can be enjoyed by children, pregnant woman and everybody else who cannot have alcohol! Yay!

Recipe Source - Adapted from Dozen Flours

Ingredients

22 ladyfingers (Savoiardi)*
200 gms Mascarpone Cheese
1/2 Cup Powdered Sugar
2 Cups Whipping Cream
1/4 Cup Powdered Sugar
1 bottle Starbucks Double Shot** or Frappuccino Coffee Drink (mocha)
1/4 Cup Instant Coffee***
1 - 2 Tsp Unsweetened Cocoa

In a bowl, beat the cheese, ½ cup sugar and two tablespoons of the coffee till smooth. Cover with plastic wrap and refrigerate.

Whip the cream, sugar and 2 tablespoons coffee on high till peaks are formed. Take half cup of this mixture and mix it with the cheese mixture (removed from fridge). Set aside.

Pour out the Starbucks drink into a tall glass (the length of the ladyfingers) with a wide mouth or a bowl with a wide bottom. Have ready a square or rectangle glass dish that must be at least 2 inches deep.

Start dipping each biscuit in the Starbucks drink for 2 – 3 seconds and arrange in a row on the bottom of the dish. Repeat till the bottom is neatly covered with the ladyfingers. If any pieces are broken place them in the center of the dish and keep the good ones for the edges. (I dipped mine a little longer fearing that the ladyfingers would not soften up. Boy was I wrong! They were very soft. Next time I know to dip them just for 2 seconds.)

Spread half of the cheese mixture onto the ladyfingers and cover all of them evenly.

Put the whipped cream mix on the cheese layer and spread completely.

Repeat the layers with the ladyfingers, cheese layer and whipped cream layer.

Cover with a plastic wrap and place in fridge for 2 – 4 hours (I left it overnight).

Before serving, dust the top with a coat of cocoa powder. Cut into squares and serve immediately.

* - May require more depending on the size of your dish. I used a 9 X 8 rectangle.
** - The original recipe called for doubleshot but I used the frappuccino which is much lighter. For a stronger coffee taste use the double shot or strong espresso coffee.
*** - I used Nescafe decaf with milk

Happy Eating!!

Mera Lazywala Maggi

If you have been watching Indian television you will definitely understand the title of this post. Some days when I come home from office I don’t feel like cooking anything (that’s most of the days actually hehehe) but alas a housewife’s duty calls and thou shall feed your lazy husband reverberates in my ears. Eating out in our area is a bit expensive so I try to make something instant and what can be more easier than instant noodles!! Usually I just throw in whatever I have in the fridge but this is the version that I love the most. That’s why this is my lazy maggi.

Maggi has been with me since childhood and whenever there was nothing in the house this was a quick solution to satisfy hungry tummies. It is also a great way to sneak those veggies into your child’s diet. So if you are in one of those lazy moods, or don’t have anything else in the house, make a huge pot of this and watch the smiles on everyone around you.

Recipe (Serves 2)

Ingredients

2 Packets noodles (any brand like Maggi will do)

1 Cup Mixed Vegetables*

1 Onion (Sliced)

2 Chicken Franks (Sausages – Cut In Small Pieces) **

2 Tbsp Butter

2 Tsp Red Chili Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Seeds Powder

2 Tbsp Oil

Coriander Leaves (For Garnish)

In a pot, heat the oil and sauté the onions till golden brown. Add the butter, sausage pieces, vegetables, red chili powder, coriander powder and turmeric powder. Sauté till the veggies are cooked.

Remove this to a plate and fill the same pot with water. I always cook my Maggi in less water than called for on the packet as I don’t like it to be watery. Open all the masala packets that come with the noodles and mix in the water. Once the water comes to a boil throw in the noodles and let it cook.

When the noodles are done and a little water is left add the cooked vegetables and toss well. Garnish with coriander leaves and serve hot.

*- I mostly use a mixed pack of frozen vegetable (carrots, peas, Beans, Corn etc) coz I am too lazy to cut the fresh ones or there are no fresh ones in the house.

**- If you don’t have sausages you can use 1/2 cup boiled chicken pieces (boneless) or omit the meat completely.

Happy Eating!!