NO FRY CORN - CAULIFLOWER MANCHURIAN

Chinese Fooooood - Yummmmmmmmm,Cauliflower manchurian - YUM YUM YUMMMMM.How much ever i love having this dish i do feel guilty eating it thinking of the amount of oil that goes in making it.But that shouldnt deprive one from enjoying it. So here is a healthy way of preparing this dish and then eating it feeling guiltless about it :). This version is as good as the restaurant versions i have eaten with a big Bonus - No Frying Required and can be made in a Jiffy.Now lets go straight to the recipe.

 INGREDIENTS

Cauliflower florets - 4 cups
Corn kernels - 1 cup
Green pepper - 1 medium size, diced small
Green onion - 3-4 nos, chopped small
Ginger-garlic - 1 tbsp, chopped fine
Chilli flakes - 1 tsp
Soya Sauce - 1/4 cup
Ketchup - 1/4 cup(use more or less according to your taste)
Chilli-garlic sauce - 2 tsp
Salt to taste
Oil - 1 tbsp

METHOD

Preheat oven to 425 deg F.Coat each of the florets with some oil and season with salt and pepper.Bake for 25- 30 mins or until it turns brown.Keep aside.To make the sauce,heat some oil in a pan.Add ginger-garlic, cook for a minute.Then add green onions, stir for a minute as well. Spice it up a little with some chilli flakes.Now add the diced green peppers and corn kernels.Seaon with salt.Cook until its soft.Now add the soya sauce,ketchup and chilli garlic sauce.Cook it for a couple of minutes and then add the baked cauliflower florets.Mix it in the sauce well. Let it simmer for 5 mins.Serve warm with fried rice or rotis.

ENJOY!!!

MANGO RICE

The weather is great nowadays.The warm weather ,especially after such an horrendous winter is so welcoming that it puts everyone in a good mood.My one and a half yr old son is so happy to be out more frequently, play on the lawn and go crazy picking up leaves and sticks :).My husband taking up new home improvement projects every weekend and as for me, busy in kitchen trying out new dishes.Last week it was Mint puris, this week its Mango rice.Its got the right tang and tastes delicious. It's best when prepared using ghee.This is my first try and certainly not the last.

INGREDIENTS

Rice - 3 cups,cooked
Raw Mango- 1 cup, grated (dont squeeze the juice from it)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Peppercorn - 3-4,whole
Chana dal - 2 tsp
Curry leaves - 1 sprig
Green chillies - 3 nos,slit
Ginger - 2 tsp,finely chopped
Peanuts or Cashews - 2 tbsp, roasted
Asafoetida - a pinch
Turmeric - 1/2 tsp
Ghee - 1 tbsp
Cilantro - a small bunch, chopped
Salt to taste

METHOD

Heat some ghee in a large pan.Ones hot add mustard seeds.Ones it starts to pop add urad  dal,chana dal, peppercorn,ginger,green chillies,and curry leaves.Stir it until the dals turn lightly brown.Then add turmeric and asafoetida.Stir for a couple of seconds then add grated mango.Stir well.Now add the cooked rice and season it with salt.Add the roasted nuts in the end.Combine it all well.Garnish with coriander leaves.Serve warm.

ENJOY!!!

MINT PURI's

Nothing's more refreshing to me than a smell of mint.I dont do much cooking with it though other than make chutney or use it in the masala to make pulao.I buy it thinking this time am gonna try something different with it but end up making the same old thing.I tend to get bored making the same thing again.This time i made up my mind to explore other options and chose to try out mint puri's.This one turned out excellent. No one can hate this unless ofcourse you hate puris or mint. I could smell the mint while frying the puris.Simply irresistable.

Try it you'll never regret it.

INGREDIENTS

Wheat flour(atta) - 2 cups

Mint leaves - 2 cups or more

Oil - 1 tsp
Water - approx. 1 cup
Salt - 1 tsp
Oil for frying

METHOD

First coarsely grind the mint leaves adding very little or no water.Keep aside.In a mixing bowl combine flour,salt and oil.Mix well.Then add the mint leaves.Mix well.Slowly add water and mix until it forms a stiff dough.Knead for a couple of mins.Let it rest for atleast half an hr before making puris.Make small balls of it and flatten it out.Dont make it very thin , it wont puff up.Heat the oil and fry the puris gently pressing with a flat spoon in a circular motion.When puffed up turn over.Lightly brown on both sides.Drain excess oil on a paper towel.Serve hot with peas or potato curry.

ENJOY!!!

MOGHYA RAMDAI ( CUCUMBER CURRY)

Moghya Ramdai is the konkani term for 'cucumber curry'.A very mild tasting dish made of simple ingredients like small cucumber(yellow variety),potato ,drumsticks and some cashews.When I eat this dish it reminds me of the saying - "Simple Things in Life are Indeed the Best".Try it and am sure you all will agree with me.

INGREDIENTS

Small cucumber - 1 whole ,deseeded,peeled and diced(best to use the small yellow variety)
Potato - 2 medium size,peeled and diced
Drumsticks - fresh or frozen, cut to the length of a finger,8-10 nos
Cashew pieces - 1/4 cup
Coconut milk - 1 whole can
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Red chillies - 3-4 nos
Curry leaves - 1 sprig
Asafoetida  - a pinch

METHOD

Transfer the chopped veggies(cucumber,potato, drumsticks)and cashew pieces into a vessel and pour some water, just enough it.Add some salt.Cook it until its just done.Add the coconut milk and let it simmer for 10 minutes uncovered.Now prepare the seasoning by heating a small pan.Add a tsp of oil.Ones hot add the mustard seeds.When it starts to pop add red chillies,curry leaves and asafoetida.Pour this over the cooked veggies.Stir.Serve warm with rice or dosaas.

ENJOY!!!

Vegetable Stew

The weekend turned out excellent.India finally won the world cup :). A match which could have gone either ways until the very end.A sheer determination from Dhoni and his team finally made us world champs. Kudos to the Indian Cricket Team!!!
Do any of you experience any difficulty with your kid to eat his/her vegetables?If yes then this dish might be the answer to your problem.A very versatile dish, Vegetable stew is made with lots of  vegetables and some mild spices thats cooked in a coconut milk gravy.This might be something that your kids will relish.Great to eat with any kind of bread and rice.

INGREDIENTS

Potato - 2 medium size, peeled and diced
Beetroot - 1 medium size , peeled and diced(optional)
Carrot - 2 nos , peeled and diced
Cauliflower florets - 2 cups
Green peas, frozen - 1/2 cup
Coconut milk - 1 can
Cinnamon stick - 2" piece
Sugar - 1 tsp
Salt to taste

other veggies to use - beans,sweet corn etc

To Roast and Grind:-

Onion - 1 medium size,diced
Tomato - 1 medium size, diced
Ginger - 1 tbsp, chopped

For Seasoning -

Oil - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Green chillies - 2-3 nos, slit
curry leaves - a sprig

METHOD

Cook all the vegetables along with cinnamon stick with some salt and water until its soft.In the meantime heat a pan with a tsp of oil.Add the ginger.Stir for a minute.Then add the onions and some salt.Cook it until its soft and brown.Now add the tomatoes.Cook it until its raw flavor disappears.Transfer it all into a blender and grind it to a smooth paste.Add this, the coconut milk and a tsp of sugar into the veggie mixture.Check the salt.Simmer it for 10-15 mins.For the seasoning,heat some oil in a small pan.Add the mustard seeds.When it starts to pop add cumin seeds,curry leaves and the green chillies.Stir for a min and then add it to the stew.Serve warm with Aappam,chapathi or rice.

ENJOY!!!

Ricotta stuffed French Toast with Strawberry Compote on top

Nothing can start off your morning  right than a good satisfying whole hearty breakfast.Well this french toast made of wheat bread with flax topped with strawberry compote will definitely set your mood right.

I received this Nature Pride's Hearty Wheat with Flax bread from Foodbuzz . French Toast is one of the quickest breakfast to make when one is hungry and want something in a jiffy.I make this when i want something different than the usual dosas and idlis.

INGREDIENTS

Bread - 4-6 slices
Egg - 1
Milk - 1 cup
Sugar - 2 tbsp
orange or vanilla extract - 1 tsp

For Stuffing:-

Ricotta cheese - 1/2 cup
Sugar - 2 tbsp ( add more or little depending on ur taste)
Orange zest - of 1 orange

For Compote:-

Strawberry - 1 cup ,  sliced
sugar - 1 tbsp
water - 1 tbsp

METHOD

First to prepare the strawberry compote heat a pan and stir in all the ingredients for the sauce.Let it slowly come to a boil.Cook it until the strawberries become soft.Keep aside.

In a small bowl combine ingredients for the stuffing and keep aside.In another bowl whisk egg,milk,sugar and orange extract. Keep aside.

 

Heat a pan.Spread some butter on it.Now take 2 slices of bread and spread some generous amount of the ricotta stuffing on one of them .Place the other one on top.Dip this in the egg-milk mixture and place it on the heated griddle.Cook it on a medium low flame for a 3-4 mins or until it turns brown.Turn it and cook for the same amount of time.Serve it warm topped with the strawberry sauce and some powdered sugar.

ENJOY!!!

Carrot Cake

Hi everyone, hope all is well on your side.I have been away from blogging for a very long time, busy enjoying my new role as mom. Its so difficult to come back ones you are away from it for a long long time.Well now that i am back i intend to blog atleast ones a week. A comeback has to  always begin with something sweet. 

Carrot cake is something both B and me love.When we want it ,we usually buy it from our nearby grocery stores.It comes with this extra sweet thick layer of cream cheese or sugar frosting on top which we are not a great fan of and most of it goes to waste. So decided to bake one at home where we can have all the carrot cake without worrying the frosting going to waste or not. Here was a neat recipe i came across in a cooking book i borrowed from the library- The Complete Cooking Light Cookbook ,compiled and edited by Cathy A Wesler. The carrot cake was soooooooooooooo moist and delicious.The sweetness was just perfect. We didnt miss the frosting at all. You have got to try this one.Here is the recipe.

SOURCE:- The complete cooking light cookbook compiled and edited by Cathy A Wesler

Ingredients

All Purpose flour - 2 1/4 cups

Baking pdr - 2 tsp
Baking soda - 1/4 tsp
Cinnamon pdr - 1 1/2 tsp
Nutmeg pdr - 1/4 tsp
Salt - 1/2 tsp

Whole egg - 1

Egg whites - 2

Sugar - 2/3 cup

Dark brown sugar - 2/3 cup

Applesauce - 1/2 cup

Vegetable oil - 1/4 cup

Fat free yogurt - 1/4 cup

Vanilla extract - 2 1/2 tsp, (I used 1 tsp of orange extract )

Shredded carrot - 2 cups

Method

Preheat oven to 375deg F. Sift all the dry ingredients in a large bowl. In a separate bowl whisk in sugar, egg and egg whites together then mix in rest of the wet ingredients except shredded carrot. Add the wet mixture into the dry mixture ,stirring until just moist.Now stir in the carrots.

Line the muffin pan with paper cups.Using ice cream scoop fill the cups with the batter.Bake for 20-25 mins or until a tooth pick inserted in the center comes clean.Let it cool for 10 mins before eating.

ENJOY



ROASTED PATHRAWADA - made using collard greens

Getting to eat what we crave the most while pregnant is the utmost satisfaction.I have heard that women crave for food that either they should not eat or is not good for them or something that is difficult to make or get.Well through my experience to some extent its true.When i was pregnant I wanted to eat pathrawada . If i was in India then this wouldnt have been a problem since its easy to get hold of colocassia or taro root leaves(ones usually used to make).My mother was in a dilemma since i wanted it so bad.In US these leaves are rarely available in indian storesThen i remembered my cousin Roopa of my kitchen treats had made pathrawada ones using collard greens.I was so excited.Hubby dear bought it immediately since the leaves are easily available in any american grocery stores.
Collard greens have a great aroma and taste slightly bitter.They cook very quickly .So instead of preparing pathrawada the usual method(steaming)my mom roasted it.The result was simply incredible.It tasted very similar to the usual pathrawada .I had no more complains after eating it:).My mom was happy and i was satisfied .I want to thank roopa for the idea and my mom and hubby for their patience:).Everyone should try out this unique dish.

INGREDIENTS
Collard greens - atleast 5-6 os
oil- 1 tsp
pathrawada batter

METHOD
Remove the center vein of the leaves.Wash it thoroughly and wipe them dry.Place the largest leaf on a plate and apply batter all over it generously.
Place another leaf over it and repeat the procedure until you use 5-6 leaves.Now fold the bottom and apply batter.Then fold the sides, apply batter.Holding it tightly on both sides roll the leaves from bottom to top.(For pic instructions on how to fold click here).
Now slice them 1/2" thick.

Heat a pan.Spread a teaspoon of oil.When it gets sizzling hot place the collard slices on it.Close it with a lid.Let it cook for 2-3 mins.Then turn them ,close with lid and let it cook 2-3 mins on that side as well.Finally transfer them onto a plate.Serve warm with tea or coffee.

P.S:-Add 4 shallots while grinding the batter for extra taste.

SLOW COOKED CHICKEN CURRY

My today's post is all about slow cooking.I prepared this dish in a slow cooker.A slow cooker maintains a constant low temperature throughout while cooking and so takes a long time for it to be done.But the advantage with this slow cooking is steady low heat from the gravy infuses flavor into the meat and makes it really soft.I accentuated the flavour of this dish by adding fried onion paste to the gravy.They also help in balancing the spiciness of the dish. Its best to use a bone in meat ,that way ones they are cooked they simply fall apart from the bone.For those who dont have a slow cooker can simply cook on a low heat(simmering)in a vessel on stove top.

INGREDIENTS

Bone in Chicken - 4-5 pieces(i used 2 legs and 2 thighs)
Onions - 1 large,finely chopped
Tomato paste - 1/2 cup

ginger - 1 1/2 tsp

garlic - 1 1/2 tsp

curry leaves - of 1 sprig

Spice mix - 1 1/2 tbsp(recipe follows)

Cilantro - a small bunch,to garnish

Roast and Grind:-

Coriander seeds - 3 tbsp

Cumin seed - 1 1/2 tbsp

Black peppercorn - 1 tsp

cinnamon stick - 1/2 a piece

cardamam pod - 3 nos

Turmeric - 1 tsp
Kashmiri red chilli pdr - 2 tbsp

Fry and Grind:-

Onion - 1 large, thinly sliced
ginger - 1 tsp

garlic - 1 tsp

METHOD

Dry roast the above mentioned spices except turmeric and red chilli pdr until they turn light brown.Then remove from heat and mix in the turmeric and red chilli pdr.Grind them finely.Set aside half of the pdr in a bowl and mix in some salt.Coat each of the chicken pieces with the spice mix liberally on all sides.Let it marinate for 2 hrs.

Now fry the onions,ginger and garlc until they r lightly brown and then grind them to a smooth paste.Set it aside.

Heat some oil in a pan.Add cumin seeds,ginger,garlic and curry leaves.Stir for a minute then add the finely chopped onions.Stir until they become soft and translucent.Add the spice mix (Store the remaining spice in a dry container)and stir.Now add the tomato paste.Add some water if needed to help mix it together.Add salt.Let this cook for about 5-6 mins.Mix in the fried onion paste.Add 2 cups of water.Now pour this mixture into the slow cooker.Check the seasoning.

Coat the bottom of another pan with some oil.On a high heat brown the chicken pieces on all sides,they should not cook fully,we just want to brown them.Add them into the slow cooker and mix it until they are coated with the gravy.Put the lid and switch it on high.Let it cook for 8-9 hrs or until the meat falls apart from the bone.Garnish with coriander leaves.Serve with rice,roti etc.

BROWNIES

"Belated happy new year to all of u".

Let me start this post by sharing a good news with u all. We have a new addition in our family now :).YES!!Hubby and me have been blessed with a healthy baby boy on Oct 19th ,2009.We named him Siddharth.He is 3 months old now .Its a joy having him around.Just cant wait for him to show us his new tricks as he grows.

I wanted to make some brownies for a long time now.Everytime for some reason or the other i kept postponing it.I had to share this good news with something sweet.I found no reason to postpone this any further.Just a week back i came across this very interesting brownie recipe.Unlike other brownie recipes this particular one required an unual ingredient - Avocado.Surprised!!!Well i was too and made up my mind to try it out.The result was astounding.Not a trace of avocado but a gooey rich chocolatey nutty taste.Too good to be true.Every chocolate lover has got to try this recipe out.I made some modifications to the original recipe.


INGREDIENTS

All purpose flour - 1/2 cup

Cocoa powder - 1/2 cup

Instant Espresso powder - 1 tsp
Salt - 1/2 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup

Dark chocolate - 3.5 oz

Canola oil - 1/2 cup

Ripe Hass avocado - 1 large

Eggs - 6 nos
Granulated sugar - 1/4 cup

Dark brown sugar - 1 cup

Dried cranberries - 1/4 cup

METHOD

Preheat oven to 350 deg F.In a bowl sift together flour,cocoa,espresso pdr and salt.Light roast the nuts and chop them into small pieces.Mix it with the flour and cocoa.Chop chocolate also into small chunks and mix it with the flour and keep aside.In a blender mix together eggs, avocado, sugar, oil to a smooth paste.Now pour this mixture into the bowl with flour and cocoa and slowly mix it using a whisk.

Pour this mixture into a baking dish coated with butter.Pu the cranberries evenly on top. Bake for 30-35 mins.Let it cool completely before cutting.Serve at room temperature.