Dinner Rolls with 0 Butter

First of all am really sorry for that blunt post that I posted previously, I was in a rush to leave and I did post it before leaving even without leaving a message how those muffins tasyed like... The idea of preparing those muffins came up all of a sudden and I was in need of Cognac/Kirsch/Rum/Fruit Liquor... I know for sure that I dint have Cognac/kirsch/Rum I went in search of Fruit Liquor and I had Orange Liquor but I was skeptical about using it with Cranberries so I thought of using Vodka and pour in the remains of soaked Vodka as well as a coupla tblsp's too. I liked the taste of those dunked drunken Cranberries and they tasted awesome, infact they made me happy...

Now for todays recipe, everyone loves those appetizers served in Bertucci's the dinner rolls with Olive Oil, Chilli Flakes, Garlic, Rosemary and Salt... I am a die hard fan of those rolls hard on the outside and soft and chewy inside. I was speaking to my Mom and found out that if I use no Butter they come out awesome... She is a wonderful cook and a baker, when she was 19yrs old she took up a baking class and later improved her baking and cooking skills, ofcourse she did pass on them my way too... I hardly bake if I do so I never have posted many baked goodies...



Ingredients:

A.P. Flour - 3 cups
Whole Milk - 1 cup
Yeast - 1 1/4 tsp
Salt - 1/4 tsp
Brown Sugar - 2 tbsps
Maple Syrup

Method:

1. Preheat the oven at 375 degrees. Sift A.P. Flour and Salt a couple of times this will airate the Flour and help in raising.

2. Heat Milk for 3 mins and add Sugar and let it dissolve. Now add the Yeast and let it raise.

3. Pour in the Yeast mixture to the Flour lil by lil and make a dough using your fingers.

4. Knead the dough thoroughly well not tearing the dough and simply folding it. Tearing will not help the dough do its work.

5. Let the dough raise to its double. I had switched on the dishwasher and they rose perfectly well, in about 30 mins they rose upto 2.5 times its size.

6. Punch in the dough using your fist and enjoy the softness fold in for a few mins and then roll them into desired size balls ( to get large rolls let it rest for another 20-25 mins for the balls to raise, I dint have time so I put them immediately into the oven). Glaze with Maple Syrup.

7. Arrange on presifted trays and bake for 15-20 mins.

8. When baked for 7-8 mins open the oven door letting the hot air out (old Ovens dont have any vents).

Cranberry Vodka Muffin

Ingredients:

A.P. Flour - 1 1/4 cups
Sugar - 2/3 cup
Butter - 1 stick
Baking Soda - 1 tsp
Salt - 1/2 tsp
Egg - 2
Almond Essence - 1/4 tsp
Cranberry - 2/3 cup soaked in Vodka or Kirsh
Vodka - 2 tbsps

Method:

1. Preheat the oven to 375 degree F. Grease a muffin tray or use baking cups.
2. Sift Flour, Baking Soda and Salt.
3. Beat Eggs and Essence until fluffy.
4. Bring Butter to room temperature.
5. Cream Butter and Sugar adding Sugar in batches.
6. Now add the beaten Egg gradually and mix thoroughly well.
7. Drain the Cranberrys and mix in along with the Vodka.
8. Add the Flour in batches and fold in the mixture.
9. Spoon the mixture into the tray or into the baking cups and bake for 20-25 mins or until a toothpick comes out clean.

Sesame Chicken

Who can resist all the food offered at the Chinese joint??? I am a die hard fan of their Sesame Chicken, Orange Chicken and Teriyaki Chicken I can stop here though. Winter now and so much food yes the same old Calorie count comes to mind but couldnt stop there I decided to make Sesame Chicken, it was close to what I wanted... I did try something like this with the Shrimps and Chicken earlier check them out, but this is with a lil variation.



Ingredients:

For the Chicken:

Chicken - 1 lb
Flour - 1 cup
Baking Pwd - 1/4 tsp
Garlic Salt - 1 tsp
Chilli Pwd - 1 1/2 tsp
Soy Sauce - 1 tbsp
Buttermilk - 2 cups

For the Sauce:

Soy Sauce - 1/2 cup
Orange Juice - 1/4 cup
Sugar - 1/4 cup
Garlic Pods - 3
Red Chilli Flakes - 1 1/2 tbsps
Shallots - few stalks
Salt to taste

For Garnishing:

Sesame Seeds
Cilantro few Stalks



Method:

1. Clean and cut Chicken into desired shape and marinate in Buttermilk for 1-2 hrs.
2. Remove the Chicken and toss in the Flour (Flour, Garlic Salt, Baking Pwd, Chilli Pwd) and Soy Sauce and let it rest for 10-15 mins.
3. Mix all the ingredients for the Sauce and cook over low or medium heat for 10-15 mins.



4. Deep fry the Chicken (in batches) in Oil, dry them on kitchen towel and quickly dip in the Sauce and remove immediately.
5. Garnish with Sesame Seeds and Cilantro .

Serve with: Rice or Noodles



I can see New Year approaching yup the realization is a lil early though I got a mail each asking me to subscribe for recipe calendars, one was Betty Crocker and the other one Pillsbury and surprisingly they were absolutely free. Check out the links for the calendars.

Butternut Squash soup with Green Chutney

Oh God, Monday is so much work yup weekends just end up so quickly, we lazing all the time purposeless talks and purposeful laughs, so good to land on weekends every other day. Not to forget the food during weekends, thoughts about those wickedly delicious tasting dishes, least did we think about the calories oops did I say calories probably Monday is too early to think about it though, is it??? Oh no, its definitely the right time cos weekends start on Friday here less time to work out for all that we ate during weekends. Why not cook something light and delicious and ofcourse healthy too??? I landed up in A.Russo & Sons this weekend, its absolutely a fascinating place, its "the food lovers food store" located in Watertown MA. Everything is either farm fresh or fresh from their bakery including pasta I just liked those Butternut Squash Raviolis, did I mention, the prices were nominal. I picked up a Butternut Squash for the soup at A.Russos's, oh I know you all must have done this soup quiet often now, but when the lady who served me the soup told that I could make a chutney with the soup and thats how her Indian friend had served the soup. I was all mentally thinking how and what to do with it all the while when I was grocery shopping. I made the Soup with Almond Chutney for the extra spice.





Ingredients:

Butternut Squash - 2 cups diced, deseeded and deskined
Onion - 1 medium
Shallots - 3/4 cup chopped
Garlic - 3 pods minced
Stock - 2 cups (Vegetable or Chicken)
Water - 1 cup
Nutmeg a pinch
Aniseeds - 2
EVOO - 2 tbsps
Pepper to taste
Salt to taste
Butter a small dice (optional) Where did my calorie count disappear when I dropped a cube of Butter???

Almond Chutney:

Jalapeno - 2 deseeded
Almonds - 1/4 cup
Coconut - 4 tbsps
Salt to taste
Water


Have a healthy Tea time snack with Butternut Squash Soup, Figs, Dates and Almonds

Method:

1. Heat EVOO (Extra Virgin Olive Oil) and Butter in a saucepan drop the Aniseeds when color changes add the Onions and Garlic and cook until transparent.
2. Now add the Butternut Squash and stir well pour the Water cover and cook until the Squash is tender.
3. Add the Stock and cook for a few minutes let it cool. Remove the Aniseeds add Salt and blend the mixture and strain it (if you have kids back home).
4. Sprinkle Nutmeg, Pepper and Shallots before serving.
5. Grind all the ingredients for the Almond Chutney and mix it according to your spicy desire.

Serve with: Bread

Have you heard about Working Mothers??? Oh yeah every Women is a Working Mother I meant the Magazine??? How would you feel if you get the subscription for Working Mothers all free for two years??? You can visit the link and just fill in the details for your copy, if you dont wanna disclose your name you know what to do :) (Ignore all other offers that they mention, you neednt even have to give your real email)



Hope you all enjoy reading Working Mothers. Have a great day ahead.

Spicy Vegetable Kurma

I was all done for the day so early, yup early cause I was all organized and well planned for the day so I dint have this confusion of what to cook so did I have other plans too. I walked to my fav La-Z-Boy and sat back rocking it all the time and picked up my Panasonic fone not fidgetting with it though, I knew who I was gonna talk. So dialled in the number and Kringggg Kringgg pause Kringgg Kringgg there was a sweet voice, which answered the fone yup it was my all time friend to whom I could confide everything to - My Mom. She was so surprised that I called her unusually early I told her I was all done.

Yup, the usual question of how and why I was early to call was the first thing she could ever think of, when I told her about the menu Indian Rice Noodle (Sevai, which I would post another time) and this nice spicy Vegetable Kurma she felt I was all on the way doing something radical. she can never think of Indian Rice Noodle with Kurma though. I tried telling her that Rice Noodles and Kurma was a great combo, anyways there she was still having the thought that Kurma doesnt taste good with Rice Noodles.



Ingredients:

To Boil:

Potatoes - 3 medium peeled and cubed
Peas - 1/2 cup
Carrot - 1 large peeled and cubed
Cauliflower Florets - 3/4 cup chopped
Salt to taste
Water

To Paste:

Coconut - 1/2 cup
Poppy Seeds - 1 tbsp
Fennel Seeds - 1 tbsp
Green Chillies - 2
Cashewnuts - 2 tbsps
Water

For the Kurma

Cooking Oil - 2 tbsps
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/4 tsp
Garam Masala - 1 tbsp
Coriander Pwd - 1 tbsp
Onion - 1 large
Tomato - large
Ginger-Garlic Paste - 2 tbsps
Coconut Milk - 1 cup
Cardamom - 2
Cloves - 2
Cinnamon Stick - 1/2 inch
Bay Leaves - 2
Curry Leaves a few
Cilantro finely chopped
Salt to taste



Method:

1. Microwave the Vegetables Potato - Cauliflower combo and Peas and Carrot combo with Salt and Water for 3 mins covering them. Reserve the Stock for the kurma.
2. Make the paste and set aside and if you are not using ready to use Coconut Milk prepare Coconut Milk and seperate the skins.
3. Heat Oil in a pan add Cinnamon, Cloves, Cardamom, Bay Leaves, Cumin Seeds and Mustard Seeds. When Mustards splutter add the Curry Leaves and chopped Onions.
4. When they turn golden add the Ginger-Garlic paste and fry once the raw smell disappears add the Red Chilli Pwd, Tumeric Pwd, Garam Masala, Coriander Pwd and Saute well.
5. After a min add the chopped Tomatoes, when its all cooked and tender add the Microwaved Vegetables and the Coconut paste let it cook.
6. Now add the Coconut Milk and adjust Salt and sprinkle Cilantro and cover and cook. If needed add the reserved Vegetable stock to get the liquidy consistency.

Serve with: Rice, Roti or Indian Rice Noodles

Yes, I have yet another award to go this time its an own creation, this is an award to all our fellow foodie bloggers who take the effort and give every dish they prepare a 360 degree eye view. I am starting it off with a few fellow bloggers and from them I wish it dissipates to all the other foodie bloggers I call it the 360 Degree Foodie Award.



Alexa, the perfect lady she makes sure that she has everything perfect so her kids like them for those who have kids back home and would like to cook delectable dishes, grab a few things from her blog, mind you everything is gluten free in her kitchen, right Alexa?

Dhivya Vikram, she is a versatile cook and you can see all the food trails from across every region in her kitchen. Her presence is felt in every blog she never fails to visit the other foodie blog, even if you fail to visit her.

Doggy Bloggy, has an excellent cooking arena I should say oh Jees look at the picture of how he rolled up his pork chops, I just fell in love with his blog. He brings about an comfort zone to who ever happens to drop by his blog. Just peep in when you have time.

Grace makes everthing look nice and easy. She is a chatting foodie, she speaks speaks and speaks and then you realize she is almost into her recipe and took us half way through, you will love her food and no doubt her too. She cooks to her hearts content and speaks to make you feel good. I admire her pictures.

Happy Cook, not only is she a happy cook she makes us all happy when you happen to visit her Kitchen. Its definitely a treasures throve though cause she has everything from Italian to chinese to Indian and Kerala to mention, there. I just love her Desserts with gelatine which makes me drool.

Kitchen Flavours quick time cook yup call her that, most of her recipes are just under 10 step preparation and I hardly understand how she manages to do that. She has all the time in the world to give a POB (Pat On the Back) for the other foodies.

Sagari, she is one adorable cook she keeps things simple and admirable. Anything she cooks she gives an Indian touch to it so when I get guests who prefer too much Indian I prefer to peek in and take a few tips from her recipes.

Shama Nagarajan, to be honest her kitchen is full of easy to cook recipes and I love to visit her place for all the nice recipes she has and she will be into her 100th post quickly. Starters to Tea time appetizers there you get it.

Sukanya Ramkumar has a black and white kitchen and she chats awhile before she goes to the recipes, the shakes and juices are my fav. Hey its not too Indian in her kitchen she gives a tint of everything and makes them look nice and lip smacking. She has a lovely appetizer section too all you gotta do is look in and virtually taste them, yup virtually.

Uma, she not only cooks and posts nice recipes she has her Glossary for food items too, she gives an easy and interesting twist to her recipes like the Jamoon recipe she posted. I though her recipes would be spicy (as her blog title say "Essence of Andhra"), little to be scared she considers chilliness in her food.

Usha, I visit her place often, everything is vegan there, from cakes to crakes, soups to gravys everything is Egg less and if you want more of cookies, crackers or simply a companion for your Tea pick up those cripsy crackers and cookies that she bakes.

Veena, has a nice black and white blog which she keeps in mind when she click a picture. She has a tips page which has many nice things to dole to the community. Oh good Lord any Kerala festival mmm I can see all the dishes that will be served at her place, look at the menus page. She makes people linger around her page every now and then, that depicts how nice her kitchen will look like.

Vij, I know she is wearing a cooks hat now and all her complaining saga about food is over. She always feels happy thats a great gesture and thats how a cook should always feel. When you drop by her kitchen she re-kindles our childhood memories and cooks like how your Mom would cook for you. One day its Indian at her kitchen and another day its something else. She cooks from others blog and present them really well.

Viki Xavier, she has everything experimented in her kitchen, she is very open, when she made her first cake for her anniversary she put that down and you wont belive it was no where close to what first time cakes look like. She has a lotta patience and makes nice chettinad dishes too. You will find a dish to cook for any time of the day she has a vast collection of recipes.

Yasmeen, oh I should call her Health Nut, everything in her blog point towards being healthy. I used to add flax even in rotis but when I started reading her blog I found out that she uses more flax than I do. She has all exotic baked goodies. Did I tell you she makes energy goodies, you can also find the other tempting dishes like curry's, roti's, dhal.... you better check her.

Have a great Day!!! Catch you later...

Jalapeno Ceddar Corn Bread

I was feeling too lazy today to cook, yup I can hear you ask me loud and clear "this is not the only day you feel lazy to cook"!!! he he he I wanted to make a nice snack time bread, chilly evening a nice cup of hot chocolate drink and a spicy soft and filling snack was all that cam eto my mind. I was mentally scanning all the ingrdients in the pantry to make something for the evening, this small can of Corn Meal came to my mind and quickly I jumped from my La-Z-Boy and went to the pantry pulled the Quakers Corn Meal to start the new episode of Quick Bread.



Ingredients:

All Purpose Flour - 1 cup
Corn Meal - 1 cup
Scallions - 4 to 5 stalks finely chopped or minced
Jalapeno - 3 deseeded and finely chopped or minced
Baking Powder - 1 tbsp
Corn Kernels - 1 can (11 oz.) drained
Egg - 1
Milk - 1 cup
Olive Oil - 12-15 tbsps
Salt - 1 tbsp
Low Fat Ceddar Cheese - 1/2 cup more cheese makes the bread soggy, so proportionately increase Flour

Method:

1. Mix the all Purpose Flour, Corn Meal, Salt and Baking Powder then add the Scallions, Jalapenos, grated Cheddar Cheese and Corn Kernels mix well and set aside.
2. In another bowl beat the Egg and add Milk. Now add this mixture to the Flour, pour the Olive Oil to the mixture and stir well.
3. Transfer the mixture to a greased tin or baking sheet and bake for 30 mins at 350 degrees F.
4. Poke a knief to check if the insides are done and serve hot.



In the past month my other blogger friends passed on some awards I inturn wanted to pass them on, but waited for the right moment. Vibaas passed me the Good Job Award and so did Teresa for my other blog



I would like to pass this award to

Anudivya, she is a little devil surprises me with new recipes. She will post a wonderful recipe and I would crave for that and she will let us do for a day or 2 while we visit her blog all the time and then boom she would come with another blast of recipe. She is a perfect blogger friend, she would pop out from no where and put some inspiring words in your posts.

Dailymeals, she is an awesome gal everytime she comes up with a recipes that we can do with just all the ingredients that we have in the pantry will never makes us go for a shopping spree... I guess she has taken a break now but still I peep in to check if she has anything new cooking there.

Deesha is a Veggie person I love her dishes she cooks everything from Punjabi to Western and I always wonder how she gets those perfect colors in her dish... I am giving her an invite to visit me, so she can make all those delectable food and I can have those lazing at home :)

Gita, she has a wonderful blog specially a week of tofu dishes I enjoy visiting her blog, she always gives a small and crispy description of the food and then goes to the recipe, I like her presentation and she has a nice archive of recipes. Do peek into her kitchen.

Jaishree, I love the Maharastrian touch she gives to the recipes that she makes. She add different ingredients in the dish make me wonder how she gets to do that. I am a devoted visitor of her blog.

Jo, not only is her blog named as Sugar and Everything Nice so are her recipes I love the variations she makes in her posts, not always one kinda food from beef to cupcakes yup she has everything cooking there. Not to forget her 2 lil puppies I kinda feel nice when I drop in her place.

Mahimaa, this gal has an awesome Veggie recipe archieve and easily crossed her 100th post, she is always there to compliment bloggers post did I mention she is always there before me grrr... Most of the recipes that I have come across so far of hers is quick and easy to make.

Priya has everything easy and colorful in her blog yup I mean easy no knead bread and then everythings Beets I love her handwork blog too. Mexican food mmm she can help you, Indian yup yup and anything that you wanna bake she has it in her blog.

Raaji, she makes us think that the recipes are simple and easy to cook but her presenation wow makes us crave for her food. She reminds us of the simple recipes that we had all our childhood, if I dont mention her pictures then I am making a Himalayan Blunder though. I am a crazy person who keeps checking on her blog for new posts always and keep drooling over the pictures.

Ramya Bala, this gal she manages a kid and gets to cook and post too she has a community in Orkut (if you gals orkut see you all there), how does she manage to cook and blog mmm seriously I love the recipe by ingredients. I love her Kaju apples my fav.

Ramya Ravichandran, she has an awesome blog and a great deal of blogger friends, she has posted a long list of recipes and she has been blogging ever since 2003 and she writes reviews too these days. Name an ingredient and you can find a dish with that in her kitchen.

Sharmi, her blog is so authentic and welcoming. She is a great cook she made so much for Diwali so any festivity just drop by her kitchen to steal all her food I wish she stayed soemwhere close so I could do that too.

Sireesha has a good Andhra kitchen and I love the way she brings out recipes that we wouldnt have thought about itself like the Sago dishes that she posted, instant podis and cakes wow makes me crazy.

Ujju, yup she has a kitchen thats full of spices mmm Andhra kitch exactly... She is so very easy going and picks up everything right for her and her recipes, she has a lovely cuisine point you want any chutney or Podi - Andhra style delve into her kicthen.

Uj/Ujwal, birthday time dont hesitate to peek into her Kitchen and grab all her ideas and that lovely cake too she had a great birthday menu prepared and otherwise too she has so much to offer us.

I will be back with another recipe and an Award.

Sweet Puffs

Muah Muah, yes I knew there was something big waiting for me after those sweet muah's and yup I guessed it right, then started the sweet talks which lead all the way to the kitchen and pull out the measuring cup, yup the measuring cup and drag the box of all purpose flour and then the lengend followed - none other than Sugar. Once baked and decked up these sweet puffs travelled all the way to the office and nonetheless bothered to stay back for my company. Sweet Puffs are something interesting to make and ofcourse after all the pain one takes to make them, the pleasure remains when they disappear in a blink of an eye.



Ingredients for the Puffs:

All Purpose Flour - 1 cup
Water - 1 cup
Butter - 1 stick cut into small pieces to bring it to room temp.
Sugar - 1 tbsp
Salt - 1/4 tsp
Egg - 4 nos. + 1 no. extra

Method:

1. Heat Water in a large pan add the Butter, Sugar and Salt, when it boils remove from heat and add the All Purpose Flour all at once and stir them well not allowing any lumps to form. This might be painful but when all the mixing is done the dough will be shiny.
2. Replace the pan over medium heat and keep stirring continuously until the dough is rich and shiny. Remove from heat and transfer to another bowl.
3. Beat all the Eggs in a bowl and start adding little by little to the dough and mix the dough thoroughly well. Keep the Egg as the variable ingredient you might not use all of them or you might need an extra egg too.
4. Continue to add all the Egg and mix the dough well, check the dough between fingers, when they form peaks the dough is all set. Transfer the dough to a pastry bag with a star nossel.
5. Preheat the oven to 425 degrees and in the meantime either grease a tray or lay parchment paper over the tray and make desired shapes and bake for 20 mins now reduce the heat and bake for another 10-12 mins.
6. Let the puffs cool for 10 mins on cooling racks and make the creme for the filling.

Ingredients for the Creme:

All Purpose Flour - 1/3 cup
Sugar - 1/2 cup
Egg Yolks - 5 nos.
Vanilla - 1 tbsp
Half and Half - 1 cup
Heavy Cream - 1/2 cup
Salt - 1/2 tsp

Method:

1. Beat Egg Yolks and Sugar until creamy then add the Flour gradually and well so no lumps form.
2. Heat Half and Half when it boils remove from heat and add the above mixture and mix well and replace on medium heat. When the mixture behgins to bubble (you will hear a blimp noise) remove from heat.
3. Place the cream and transfer to a cool bowl and place over a bowl of ice cubes mix in the Vanilla and let it cool, when cool add the Cream and mix.
4. Fill in pastry bags with a thin nossel. Reverse the puff and dig a hole with a ponted knife, fill the puff with the cream and store in airtight cointainer.



I definitely missed them but I was duly appreciated by everyone who had it. You can make a variety of cream filling add in melted chocolate morsels or instant coffee powder to the cream to have variations.

Now its award time though, Jo from Sugar Everything Nice passed me the Kreativ Blogger Award and so she stumped me by asking me to do the following



7 things I say more often

1. Oh God Oh No
2. Seriously speaking
3. Holy Cow
4. I can do it
5. I love blah blah blah
6. Awesome
7. Namo (my brothers name) and Dad

7 things I did Before

1. Danced, acted in plays and did Yoga
2. Spoke too much over the fone
3. Had food at restuarants 5 days a week ;)
4. Worked in IT, oh God I miss that badly
5. Tuck a teddy near me :(
6. Painted and embroided
7. Gardening

7 things I do now

1. Cook and bake mmm thats always a pleasure
2. Shop shop and shop till I fall
3. Watch History Channel when ever I get time
4. Blog Blog and Blog
5. Do Yoga
6. Collect wooden antiques
7. Fall in line with fashion trend

7 things I want to do

1. Pottery class is my long time dream
2. Take up my job again
3. Build my dream house, a kitchen with an island and elegant equips and utensils
4. Take up a beautician course
5. Set up a reading room with all kinds of books
6. Watch Patriots match (specifically Patriots win the Giants) at Gillette Stadium
7. Own a BMW 2 seater

7 things that attract me about the opposite sex

1. Attitude
2. Smile and eyes
3. Straight Forwardness
4. Clever and witty
5. Humor but no nonsense
6. Sportive and bubbly
7. The art of recognition

7 favorite food

1. Brownies nothing but brownies
2. Japanese Rice noodles with egg and veggies
3. Ice creams with fudge and brownie
4. Grilled Beef
5. Seafood stock pot
6. Pizza for all the cheese and the extra cheese ;)
7. Idly with Chicken stew with coconut milk and the chetinad touch

Now for the 7 bloggers whom I would like to pass this on to:

Teresa Cordero Cordell, Malar Gandhi , Purva Desai, Bhawana , Pavani , Vibaas and Vidhas

Vegetable Biriyani

mmm, What to cook for lunch??? I decided on making a Teff bread but unfortunately I dont have Teff Flour (the idea of Teff bread came to mind while I was watching History channel). I was in no mood for a shopping spree now and I was lazy too so thought of finishing off lunch quickly I had Carrots and Lima Beans so why not ahem Veg Biriyani the easy way I mean in just 20 mins (I did the chopping while things were cooking on the stove).



Ingredients:

Onion - 1 medium
Tomato - 1 large
Carrot - 1 medium
Lima Beans - 1/2 cup
Chilli Pwd - 1 tbsp
Green Chillied - 2 slit in the middle
Turmeric Pwd - 1/4 tsp
Coriander Pwd - 1 tbsp
Cumin Pwd - 1/2 tbsp
Ginger - 1 inch
Garlic - 3 cloves
Cloves - 2 nos.
Cinnamon Stick - abt an inch
Cardamom - 2 nos.
Bay Leaves - 2 nos.
Cooking Oil - 3 tbsps
Cashewnuts - 2 tbsps

Basmati Rice - 2 cups
Water - 4 1/4 cups

Garnishing:

Bread - 1 slice
Butter
Coriander Leaves few stalks

Method:

1. In a pressure cooker heat Oil add Cinnamon, Cloves, Cardamom and Bay Leaves - once they change color add the Onions and cook until color changes drop the Green Chillies and Cashews.
2. Crush in the Ginger and Garlic once smell disappears add Chilli Pwd, Turmeric Pwd, Coriander Pwd, Cumin Pwd mix well and cook for 2 mins.
3. Mix in chopped Carrots and Lima Beans and cook with 1/4 cup of Water.
4. Add the chopped Tomatoes and cook until soft and tender. Now mix in the washed Rice and let it absorb the masala.
5. Pour the remaining Water and adjust Salt and cook until the Rice absorbs the Water (now almost all the water would be consumed) close the lid and fix the weight and cook for just 5 mins. 6. Remove the lid and sprinkle Coriander Leaves. Toast a slice of Bread and dab it with Butter, slice it and mix with Rice.



Serve with: Raita or Side Dish

Tonno Pizza

Who doesnt love Pizza??? I have had pizza with fruits, veggies, Pepperoni, chicken, plain, just Sausages and lotsa and lotsa of cheese but Pizza with Fish was something new I was so excited when the thought of Fish and Pizza came to my mind... I thought why not try Tonno on Pizza (I was a lil skeptical as I dint wanna waste the tonno cos Krish bought them back from Italy along with him). To be honest the pizza turned out really great, its very simple no sauce preparation ha ha but it did have an Indian touch though... The smell was lingering all around the house and the aroma was all alive in the oven which made me open it a coupla times until it slowly died later :(



Ingredients:

For the Pizza Dough:

All Purpose Flour - 2 cups
Baking Powder - 1 tsp
Salt to taste
Buttermilk

For the Topping:

Onion - 1 medium thinly sliced
Tomatoes - 2 medium deseeded, thinly sliced
Green Pepper - 1 medium deseeded and sliced
Garlic Pods - 3 finely chopped
Red Chillie Flakes - 2 tbsps
Garlic Salt - 1 tsp
Tonno - 1 can drained
Dried Parsley - 1/4 tsp
Marjoram - 1/4 tsp
Seasoning Salt - 1/4 tsp
Italian Seasoning - 1/4 tsp
Mozzarella Cheese - If I say a 2 balls cheese lovers will start hating me so I leave it to you.
Coriander Leaves a few stalks



Method:

1. Add all the ingredients for the Pizza Dough and add Buttermilk lil by lil until you form a dough a little less firm.
2. Set the dough aside for 30 mins and cover with a damp kitchen towel and let it raise.
3. Meantime clean and cut all the ingredients and preheat the oven at 425 degrees.
4. Roll the Pizza dough to desired shape and sprinkle Garlic Salt on the dough. Sprinkle Onion, Tomatoes, Garlic, Green Peppers, Tonno and chunks of Mozzarella add all the seasoning.
5. Bake for 10 mins at 425 degrees then reduce and bake for another 5-7 mins or even more until the pizza is done.

Cauliflower Crepe/Dosa

Planning for a different dinner every night is a pain in the neck... Dont you agree??? I was able to recollect Cauliflower Crepe/Dosa, which is my brothers all time fav... I decided I make it for dinner today, this might not be the actual recipe and there may be more than one way to make this I did adopt a version of my own...



Ingredients:

Cauliflower Florets - 1 cup
Green Pepper - 1/2 finely chopped
Onion - 1 medium
Tomato - 1 large
Ginger-Garlic Paste - 2 tbsps
Coriander Pwd - 1 tbsp
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/4 tsp
Green Chillies - 2nos.
Red Chillies - 2nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Cooking Oil - 2 tbsps
Salt to taste
Curry Leaves a few
Water

For Dosa:

Rice and Urad Dhal batter fermented for a day

Method:

1. Clean and chop Cauliflower florets and soak in Water with a pinch of Salt and microwave for 5 mins.
2. Heat Oil add Mustard Seeds, Cumin Seeds and let it splutter. Add the Onions and Curry Leaves, fry until golden brown.
3. Now add the Ginger-Garlic Paste and fry until the raw smell disappears, add in the Powders and fry well.
4. Add the Chopped Tomatoes and once they are tender add the boiled Cauliflower Florets and cook with Water until the Florets become tender.
5. Now add the Bell Peppers and cook for a couple of minutes garnish with Coriander Leaves and set aside.
6. Prepare the Dosa batter, heat a tawa and make Dosas, spray Oil and cover and cook.



7. When the Dosa is cooked spoon the Cauliflower Masala on the Dosa and roll them over.





Serve with: Sambar or Chutney

Spicy Carrot Chutney

Ingredients:

Carrot - 1 medium
Onion - 1 medium
Tomato - 1 large
Garlic Clove - 1 no.
Ginger Root - 1/2 "
Channa Dhal - 1 tbsp
Red Chillies - 2 nos.
Salt
Cooking Oil - 1 tbsp

Tempering:

Cooking Oil - 1 tbsp
Red Chillies - 2 nos.
Urad Dhal - 1 tsp
Asafoetida a pinch
Curry Leaves a few

Method:

1. Dry fry Channa Dhal, Red Chillies separately and set aside.
2. Heat 1/2 tbsp of Oil and fry Onions, Garlic and Ginger let it cool.
3. In 1/2 tbsp of Oil fry chopped Tomato and grated Carrots until the raw smell leaves.
4. Once cool grind all the fried ingredients with Salt.
5. Temper with Asafoetida, Mustard Seeds, Red Chillies, Curry Leaves and Urad Dhal.



Serve with: Idly or Dosa

Rasmalai

Happy Diwali to You. Diwali is a festival of lights and fireworks. For those who are away from home or staying alone, there is always next time to spend with our families each time is unique though. So this time I wanted to make one of my Mom's speciality yup Rasmalai... Everytime I see a post of Rasmalai I used to call my Mom to tell her that I miss her Malai's, this time she suggested that I make it. So did I try it and ofcourse it came out well.



Ingredients:

For the Malai

Milk - 1/2 gallon
Vinegar - 1/4 cup
Sugar - 1 1/2 cups
Water

For the Ras

Milk - 1/2 gallon or Heavy Cream
Sugar - 1 1/2 cups
Cardamom Pwd - 1 tsp
Saffrons - few strands
Pista - 1/4 cup chopped
Almonds - 1/4 cup chopped

Method:

1. Heat Milk in a saucepan and keep stirring continuously not allowing a thin film to form at the bottom of the pan.
2. When Milk comes to a boil add the Vinegar remove from flames and set aside for the Milk to curdle and form soft Cheese.
3. Now strain the Cheese using a Muslin cloth and knead the cheese (still in the muslin cloth) for it to loose the water over another cloth. Take care not to strain too much, else the Malai balls will break down.
4. Make small marble sized balls and press them on the top to form a circle or you can make it into any desired shape. Do not press the Malai's too much they will not absord the sugar water and they tend to become hard.
5. Boil Water and Sugar in a large pan, when Water boils add the Malais one by one and let it cook and absorb the Water. The Malai will expand in size so use a bigger pan or bowl. Remove from Water and set it aside.
6. Boil Milk or heavy cream in another saucepan, stirring continuously until the Milk condenses.
7. Add Sugar, Saffrons and Cardamom Pwd and keep stirring it well enough until the Milk looses its liquid form, add in the chopped nuts.
8. When the Milk cools down drop in the Malais and refridgerate and serve them cool.



Diwali time and its not enough to make just sweets and let go I would like to share the Hard Working Food Blogger Award passed on to me by Ramya to my foodie friends
Valarmathi, Anudivya, Liz, Hetal, Daily Meals, Alexa, Chou, Divya, Pavani, Suma

Quick Teriyaki Chicken

I am a die-hard fan of Teriyaki Chicken, I know no one can ever beat their (Chinese) taste and texture. I sometimes crave to have them and its always impossible to go to Chinese Rest, in my words Panda Express. So a quick do of Teriyaki at home sounds interesting though, at the same time its not very time consuming. Here goes my version, I promise you 2 things one its quick and two, the taste is good.



Ingredients:

Chicken - 1 lb washed and cut into pieces
Tamarind - Lemon Size
Gingely Oil - 1 tbsp
Water

Sauce:

Gingely Oil - 2 tbsps
Ginger - 1 inch minced
Garlic - few cloves minced
Brown Sugar - 1 tbsp
Molasses - 1 tbsp
Soy Sauce - 1 tsp
Salt to taste
Chilli Flakes

Garnish:

White Sesame Seeds - 1 tbsp
Shallots few chopped



Method:

1. Wash and cut Chicken into desired size. Extract Tamarind pulp, mixing it with Water.
2. Mix all the ingredients for the sauce and mix thoroughly well.
3. Heat a pan add Oil and drop the Chicken pieces when the color changes to white or when they are cooked partially add the sauce.
4. Mix thoroughly well and let the Chicken blend and cook for 5-10 mins add Tamarind pulp and cook until the sauce reduces, remove from heat.
5. Garnish with Sesame Seeds and Shallots and serve hot.

Serve With: Pulav or Noodles or as starters

Aloo Paratha

Everybody loves Aloo and definitely we would have tried this at home one day or the other. Just a lil variation, I used cheese, I always find ways of using Cheese :)



Ingredients:

For the Filling:

Potatoes - 2 medium
Onion - 1 small minced
White Pepper Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt to taste
Oil - 2 tbsps

For the Parathas:

Whole Wheat Flour - 2 cups
Buttermilk - 1 cup
Salt to taste
Flax Seeds - 1 1/2 tbsps

Others:

Cheese grated and crumbled
Garam Masala

Method:

1. Wash, peel and boil Potatoes and mash them.
2. Heat Oil in a pan add Cumin Seeds when they splutter add minced Onion and cook until they turn golden.
3. Sprinkle Salt, Turmeric Pwd, Chilli Pwd, Pepper, Cumin Pwd and Turmeric Pwd mix well.
4. Add the mashed Potatoes and cook for a coupla mins and remove from flames and let it cool.
5. In the mean time Mix all the ingredients for the Parathas and roll them into balls larger than golf balls.
6. Now separate the Potato mixture and make a ball put some crumbled Cheese and place them within the Paratha balls and roll them using a rolling pin.
7. Toss the Parathas on a Tava by spraying Oil and cook both the sides.
8. Serve by sprinkling Garam Masala on them and grated Cheese.

Serve With: Curry

Malai Kofta

I mostly avoid dishes with lotsa Carbs, guess what with a 10 lb bag of Potatoes in the pantry I am left with no choice than to indulge into cooking with lotsa and lotsa of carbs :)... I know its a pain in the neck with just 2 ppl at home and all these dishes, I guess by the end of this Potato Saga my BMI would shot high... Anyways all that apart with one Potato lover backing the idea of a Potato week :) I love Malai Kofta's the first time I made them it was all a mess, the second time I progressed and the dish came out fantastic... I make them a little different, the ingredients are all the same, but a little easy way in making them is all I did... I used to Microwave the koftas to avoid deep frying, if microwaved they need to be cooked on the reverse side too, most importantly they cannot be man handled, so I deep fried this time...



Ingredients:

For the Kofta's:

Potatoes - 3 nos. Medium sized
Carrot - 1 large
Peas - 1 cup
Cabbage - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Bread Crumbs - 2 tbsps
Cashewnuts - few
Salt to taste
Cilantro a few stalks
Water
Oil for frying
Plain Flour - 2 tbsps
Paneer/Cottage Cheese

For the Curry:

Onion - 1 Medium minced
Tomatoes - 2 Medium
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Ginger - Garlic Paste - 2 tbsps
Oil - 2 tbsps
Butter - 1 tbsp
Malai/Cream/Whole Milk - 1/2 cup
Cilantro few stalks
Salt
Water

For Garnishing:

Garam Masala - 1 tbsp
Cumin Powder - 1/2 tbsp
Cashewnuts a few
Cheese

Method:

1. Wash, peel and dice the Potatoes and boil them with Water and Salt. Once tender mash them.
2. Soak the Cashews in hot Water, I soak them cause the kofta's will be tender and the nuts when soaked becomes tender rather than crispy.
3. In a bowl grate Carrot, add Peas and chopped Cabbage mix with Water and microwave for 4-5 mins or until they become tender. When cool squeeze the water out of the Vegetables and reserve the Water for the Curry.
4. Mix the Vegetables, soaked nuts, Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Cumin Seeds, finely chopped Cilantro. Add Bread Crumbs based on the dryness of the Vegetables, try to make small golf-sized balls if they fall apart add more Bread Crumbs and roll them into balls.
5. Cut the Paneer/Cottage Cheese into small pieces and center them within the balls and roll them (I like soft cheesy and elastic centers, you can grate them and add the Paneer with the veggie).
6. Roll the koftas into Plain Flour and dust the excess flour, mean while heat Oil. When Oil is hot deep fry the koftas until they turn brown. Remove and strain on kitchen towel.

7. In a pan heat Oil and add Butter, Cumin Seeds and let them Splutter. Add minced Onion and mix well.
8. In a bowl add Water and place the Tomatoes and microwave them for 2 mins, they cook and become tender. Remove the skins and mash with a spoon.
9. Add Ginger-Garlic Paste when smell disappears add the Masala's and stir well, then pour the Tomato paste and the reserved water from Kofta's, in just 2 mins they will cook and give out the aroma.
10. Mix in Cream/ Whole Milk and stir well add choppped Cilantro.
11. In a bowl arrange the Kofta's and sprinkle Garam Masala and Cumin Powder over them and then pour the Curry and Garnish with Cashews and grated Cheese.

Serve With: Roti or Pulav

Bengali Fish Curry and Fish Fry

Ingredients:

To Fry

Fish - 2 lbs
Chilli Powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Garlic Crushed - 4 cloves
Lime Juice - 4 tbsp
Salt to taste
Cooking Oil

To Paste:

Tomatoes - 2 nos.
Green Chillies - 4 nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Roots - about an inch
Yogurt - 2 tbsps

For Curry

Cooking Oil
Cumin Seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Onion Seeds - 1/4 tsp
Salt to taste
Water

Garnish:

Curry Leaves a few
Cilantro a few

Method:

1. Wash and cut the fish into desired slices and pat them dry with a kitchen towel.
2. Mix Chilli Powder, Turmeric Powder, Garlic, Salt and Lime Juice and marinate for a couple of hours.
3. In a tawa heat little Oil and fry the Fish either side or deep fry in a skillet.
4. When cooked remove and drain on paper towels.



5. Paste all the ingredients for the curry and mix Yogurt and set aside.
6. Heat a skillet and add the remaining Oil after frying the Fish this give more flavor to the dish.
7. Add all the Seeds and let it splatter, mix in the Paste and stir well adding sufficient Salt and Water.
8. When the curry starts thickening add the fried Fish and simmer for a few mins, garnish with Curry Leaves and Cilantro.



Serve With: Rice or Dosa

Coconut Diya and Lentils

Today is a special day for Goddess Saraswathi (Goddess of education), why only this day??? Anyways years back we (me and my brother) would long for Saraswathi Pooja, just because this is the only day when elders ask kids not to study yahoooooo... Holiday for Saraswathi!!! oh not really, but officially elders say not to study for a day... Above all there will be lotsa sweets and snacks awaiting us throughout the day, when we near dusk all kinds fear creep in about the next day studying, anyway thats part of life... I wanted to make a special sweet for a special occasion then came the thought of Coconut Diya.

My Diya may not be perfect enough, I dint take much time to craft it well I say... I lil secret I would share with you, I dint have milk powder, rather had Infant Formula which I substituted for Milk Powder ha ha ha...



Ingredients:

Coconut Powder - 1 cup
Milk Powder - 3/4 cup
Water - 1 cup
Sugar - 2 tbsps
Cardamom Pod - 1

For Decoration:

Sprinkles
Pista



Method:

1. In a bowl add Water and Milk Powder and mix well. Heat the mixture on low heat stirring frequently.
2. Add Sugar and mix well then add the Powdered Coconut. Grind the Cardamom Seeds and discard the pod and sprinkle over the mixture.
3. Cook until the mixture is thick enough to roll them into balls. Let it cool.
4. Roll them into small balls and make a nossel to resemble a Diya or cover a diya with a plastic sheet, place the ball and press to take the shape of the diya.
5. Decorate with Sprinkles and place a Pista for the light.



Lenthils:



Lenthils are not never a difficult dish to make... Soak the Lenthils for a few hours they will take a lotta Water, after around 4 hours they will be bulged up. Boil Lenthils in Water and Salt in just 5 mins they will be cooked.

In a pan heat Oil once Oil is hot add Mustard Seeds and let it crackle, then goes Curry leaves and Red Chillies and a pinch of Salt. When Onion turns golden toss the boiled Lenthils and let it stand for a few mins and serve hot.

Blueberry Cookies

Everytime I pull out the bottle of Blueberry preserve I can only think of Vinoth (good friend of mine), he simply loves Blueberries. I cant forget the day we went Blueberry Doughnut Cake hunting at almost every Dunkin Doughnuts store in Boston. He is simply crazy about Blueberries, we were able to convince him to have pancakes (which he hates) by adding blueberries to the pancake dough.



Ingredients:

All Purpose Flour - 1 cup
Rice Flour - 1 cup (roasted)
Butter - 100 gms
Sugar - 3/4 cup
Baking Powder - 1 tsp
Egg - 2 nos.
Vanilla Essence - a few drops.
Salt a pinch
Blueberry Preserve

Method:

1. Sift All Pupose Flour and Baking Powder and mix the Rice Flour and set aside.
2. Bring Butter to room temperature (do not melt it, let it cool down).
3. Beat Egg with Essence until nice and froathy.
4. Add Sugar one spoon at a time and mix well then add the beaten Egg little by little without forming lumps at anytime.
5. Now spoon the mixed Flour and mix continuously until all the flour is added. 6. Roll the dough into small balls and dig a small hole at the top and burry the Blueberry Preserve and slightly flatten it.
7. Bake the cookies in a microwave oven for 6-7 mins. While placing the cookies in the tray give sufficient space between them. If you have more than one set to bake the consecutive sets will take less time to bake.



Makes : 15-16 nos.