April 25, 2021

@Taste Corner : Anything special about April 2021?

Is there anything special about April? Oh yeah the bees buzzing, flowers blooming, the first rays of sunlight shining down on breeze-cooled grass, all traits of a beautiful April morning. On the right is a snapshot of our apple tree. This is about 5 years old and just this year we have seen a lot of flowering on this tree, but due to the high winds, I saw that all these beautiful white flowers have dropped off.  I have read that apple trees do a lot of flowering before they start to fruit. So maybe next year I am hoping I can see some fruit ...☺ or maybe just if the bees have pollinated we can be lucky and probably even get some apples this year. 😉

Apple Tree

With this magic in the air, I am sharing few pictures of my garden patch. I have tomato plants transplanted here that we started as seeds back in Feb of this year. Once they were about an inch tall, we transferred them from plastic pots. Below is a mediocre snapshot. The taller plants in the center row are the tomato plants and the ones that are lined up at either side of the tomato plants are the kohlrabis. The last empty square patch is for our beans and peas. We have placed a wireframe beside the square patch that lines up nicely with the white fence board. This will be a good supporting framework for these plants.

Tomato and Kohlrabi

Below is a picture of our pomegranate trees. They are like maybe 4 or 5 years old but haven't started bearing fruit yet. What a bummer :-(.  At this point, I see them diligently shedding leaves in winter and coming back to life in Spring. I am wishing that one day they will bear fruits.

Pomegranate

I have some final updates on my composting project. They seem to be doing fairly well in decomposing.
Right now, I am taking care not to overwater them. Too much water will lead to wet, sticky, and smelly compost and the breakdown will not be as expected. And I am hoping that my compost should be ready to be used hopefully by end of next month.  Below are some of the snapshots of the different composting projects in our backyard. The first one is my small contribution. The tumbler and the raised bed are maintained by my husband and father-in-law. 
Composting - terracotta pots



Composting- Raised beds

Composting - tumblers

Finally, I can't end my April 2021 blog post without my book review. So here it goes!  The book that I chose for this month's read was "Where The Forest Meets The Stars". This is a debut novel by Glendy Vanderah, which is set in the forests of rural Illinois. Joanne Tealle is a returning research graduate. Jo's research is based on nesting birds and she returns to her research after fighting her own battles with breast cancer and the loss of her mother. She leads a solitary life in these forests and throws herself into her work from day until night until her secluded routine is disrupted by the appearance of a mysterious little girl. She calls herself Ursa and claims to have been sent from the stars to witness five miracles. The little girl seems to be covered in bruises which concerns Jo about the girl's actual situation. With some hesitation and reluctance, Jo lets the girl stay with her until she figures out a way to help. She gets help from her reclusive neighbor Gabriel Nash to figure out this mystery. The more they spend time together with Ursa, they find Ursa to be sagacious, and have a sense of keen discernment.

Finally, when summer nears an end and Ursa gets closer to her fifth miracle, Ursa's dangerous past closes in. Not only does Ursa's past close in but also some of the painful secrets of the others are revealed.


March 14, 2021

@Taste Corner: Black Gold, A Devoted Dog and Welcoming Spring!

Today has been such an exciting and wonderful day. 🌞 We had lovely warm weather and it was just the perfect day to be outside. So perfect that I had to walk on the grass barefoot 💖. I was in a state of peace while walking on the cool grass. I spent my whole morning cooking in the garden. Cooking, you might wonder? Well yes, I was cooking up absolutely scrumptious compost, a.k.a Black Gold! Compost isn't rich in N-P-K (nitrogen, phosphorus, or potassium) which one may encounter on a fertilizer label. It acts as more of an enricher/soil conditioner, making nutrients more accessible to the soil. My plan was to layer the ingredients in a terracotta pot just like lasagna layers and await for the compost to be ready in 3-4 months. Smell is an excellent indicator of when the compost is ready. If it has a rich earthy smell, the compost is ready; if it gives off an unpleasant odor that means it needs more time to mature. This is my second year pitching in to our family composting project. I gathered up all the ingredients that I needed to make my compost from various organic materials scattered around our backyard. I used one tall tub of food scraps, two tubs of homemade compost (leftover from the previous year), two tubs of green leaves, two tubs of dead plant material, one small tub of earthworms, one big box of regular garden soil, and finally some water.

Ingredients Needed

Step 1 - Getting our terracotta pots ready

Step 2 - Adding soil as the first layer

Step 3 - Adding food scraps for nitrogen

Step 4: Adding green leaves for nitrogen

Step 5 - Adding dead plant material for carbon
(dead leaves, twigs, branches, coco peat)


Step 6 - Last but not least, don't forget to add soil and earthworms. When adding earthworms, make sure to give them enough water, as hot temperatures can kill them. By adding earthworms to the compost, the composting process speeds up tremendously.

Note: Repeat the layering  process until the compost bin is completely filled up, finally finishing off with the dead plant material.

This project is the best way I can think of Welcoming Spring! Spring reminds me of my Iranian colleague who would bring our co-workers a variety of desserts around this time, in celebration of Nowruz (the Iranian New Year, and the start of spring). 

I had so much fun taking pictures and sharing my composting thoughts, but please do share your composting tips and tricks in the comments section. I would love to hear your thoughts.

February 15, 2021

@Taste Corner: February 2021: Book Review, Broccoli Cheddar Soup Recipe and Beginning of 2021 Garden Project

I made a resolution this year to make a blog post once every month. This is my second post for the month of February and I’ve kept pace so far! (though two months isn't much of an accomplishment). I'll be glad if I can keep the streak going until the end of the year. This month I have lined up a few things for the blog.

Book Review : The Einstein Prophecy

The book  'The Einstein Prophecy' is a supernatural thriller/mystery book, set in the year 1944. I picked this book from the many free titles offered by the Kindle Unlimited store, the title being catchy enough to grasp my attention. With vaguely predictable events, the story didn't keep me on edge. Despite that, the book kept me engaged and interested with its characters and the way the story was written. In the story, Europe and the United States are engulfed in World War II. Lucas Athan, an American army lieutenant, was assigned with another fellow soldier to recover a sarcophagus from an Egyptian tomb, located in an iron mine outside Strasbourg, Germany. The sarcophagus was shipped to Princeton University for further study, which unlocked various strange mysteries about the box. The presence of the ossuary would produce terrible occurrences from thin air, as the researchers would soon find out.

        The study was conducted by Lucas and his aide, Simone Rashid. Simone was an Egyptian professor turned brilliant archaeologist who originally discovered the ossuary, with the help of her father. During these events, Lucas gets acquainted with Professor Albert Einstein, his next door neighbor and a professor in the Princeton campus. Einstein is secretly helping the US military to develop the atom bomb before German scientists. Einstein knew of the chilling horrors that this super weapon  was capable of creating. Later, it is found that Einstein's work is not only of interest to the war powers, but also to the ancient power that is hidden in the sarcophagus. This power seemingly has a role in the development of the bomb, making Einstein its main target.

Overall this book is an impressive read. The first half was captivating, and the work of different scientists and mathematicians like Albert Einstein and Kurt Godel kept me very intrigued. I felt transported into a different world, the book being a good assembly of reality, fiction, and fantasy, all at the same time. Despite appreciating the blend of genres encapsulated into the novel, I tend to read books that are purely their genre.


Broccoli Cheddar Soup:



Ingredients:

Broccoli - 4 cups, chopped 

Carrots - 2, medium sized

Large onion - half

Garlic - 7 cloves

Heavy whipping cream - 2 cups (whole milk, heavy or light cream, or half and half can be used as well)

Mild cheddar - 2 cups finely grated (most recipes call for sharp cheddar)

Cayenne - 1 tsp

Salt - add to taste

All purpose flour - 2 tbsp

Mustard - 2 tsp

Water - 4 cups

Recipe:

1. Chop up the broccoli into small florets. Cut the carrots into paper thin slices.

2. Finely dice the onion and garlic.

3. In a heavy bottom pan, add 2 tbsp of butter. Once the butter melts, add chopped onion and carrots then saute for around 5 minutes. Once the onions and carrots are a slightly translucent, add the garlic and sauté till fragrant. Then add half a tsp of salt.

4. Add in the all purpose flour and saute for a couple of minutes.

5. Add in the water and heavy whipping cream. Once it starts simmering, add the broccoli. Cover the dutch oven or the heavy bottom pan with a lid and cook for 15 minutes. (The broccoli needs to be soft and not overcooked. Open the lid after ten minutes and check for softness. If the broccoli isn't soft enough, cook for another 5 minutes.)

6. Add the mustard and cayenne pepper.

7. Turn off the heat and add the cheddar. The cheddar will dissolve into the soup.

8. The soup can be served with croutons. Serve, and enjoy!

2021 Garden Project: The Beginnings

This year we jump-started our garden project early, with a batch of tomato seeds.

Step 1 - First we removed the tomato seeds from the packets, and lining them up in a napkin. We then sprinkled each napkin with water. (Jan. 18, 2021)

Step 2 - Once the seeds were sprayed with water, we slid them in Ziploc bags. (Jan. 18, 2021) We stowed them away in a dark place and kept them covered with a cloth so sunlight wouldn't pass through.



Step 3 - After a week in (About 01/24), our seeds had started to germinate, and we could see some growth in the seeds.



Step 4 - We then started removing seedlings from the Ziploc bags.


Step 5 - Next we transferred the seedlings to plastic pots with good soil.




Step 6 - Next we placed the seedlings under grow light. 




Step 7 - Here is what the seeds look like, 3 weeks after we placed them under grow lights. (Feb. 15, 2021)






January 18, 2021

@ Taste Corner : January Musings ,New Year Resolutions and So Much More!!

 Today is Jan 18,2021. It is a federal holiday here in the United States marking the birthday of Martin Luther King Jr. Martin Luther King was born on January 15,1929.He is known for his civil rights movement and peace movement. He believed in non-violence and was also inspired by non violent activism of Mahatma Gandhi. And he delivered the very powerful and iconic "I have a dream" speech on the steps of Lincoln memorial on August 28,1963. The message conveyed through this speech is so beautiful and powerful. I have provided the audio link below for bloggers and non-bloggers interested to hear this speech. 

https://kinginstitute.stanford.edu/king-papers/documents/i-have-dream-address-delivered-march-washington-jobs-and-freedom

We are already in the third monday of January and a myriad of events are happening around me. The riots at the Capitol, the ever increasing human death toll due to the Covid crisis , upcoming president-elect Joe Biden's  inauguration, a promising vaccine, and the list goes on endlessly. Anyway whatever goes on in that outside  world, the only thing that keeps me going is my desire to blog , bake and brew my cup of chai :-). And well that brings me exactly to my banana chocolate bread  recipe and my almost forgotten new Year Resolutions...haha. Thankfully and thoughtfully this year my resolutions are very straight forward. I am hoping to have a blog post every single month and also to be more proactive.

Below is my January recipe share- Banana Chocolate bread

Wet ingredients

ripe bananas - 3

sour cream -1/4 cup

butter -1 stick melted

eggs - 2 eggs

sugar - 1 cup

vanilla essence 1 tsp

Dry ingredients

all purpose flour -2 cups

baking soda - 1 tsp

salt - 1/2 tsp

Optional Ingredients

semi sweet chocolate chips - 1/2 cup 

walnuts - 1/2 cup fine chopped

Procedure

Mix both the dry and wet ingredients . Incorporate until well mixed. Make sure there is no dry flour left in the bowl. Add in optional ingredients and stir. Bake at 350C in a loaf pan for 1 hr. Cool for 15 min before cutting into slices.

Below is my 1000 piece puzzle that we started after Christmas and finished it on MLK day!!! Thanks to my sis who inspired me to start this puzzling activity. To be honest it is quite addictive and I am extremely happy it is complete today. I am so ready to commence my next project ..."Growing Tomatoes from Seeds". 

December 25, 2020

Magic @ Taste Corner - adiós 2020 hola 2021!!!!

I came across this quote "The way I see it ,if you want the rainbow,you gotta put up with the rain" while surfing the web. This quote immediately struck a chord with what we as a nation have endured so far hoping there would be light at the end of the tunnel. With that promise and with that sincere hope, I want to end 2020 and open up to 2021 with possibilities, dreams, and wishes coming true not just for me but for all those reading my blog and also my future blog readers --haha-- ☺

This so happened the other day, that my older son who has turned 14 years old was reading one of my old blog posts and saw one blog post titled"It's a Boy". He then commented "Mom! this blog is even older than me!" and to which my younger one who is now 6 years responded by asking if that post was about him. Sadly I responded by saying no. That post was actually an announcement about the arrival of his older brother. My little one asked if I had a blog post announcing something about him and again I sadly responded by saying no. But I ensured him by saying that I would write something about him in my next post. So here I go with my announcement of my little one after 6 years ☺. Chirpy, fun, and happy is how he loves to be, and that's how I  want 2021 to be for all of us. I have included here something that he wants to convey to the world through my blog in his own sweet little words!

" I am a grown up boy. I do lots of fun things in school. I do stuff in some Clever and IReady and IStation and Seesaw and RazKids. I do reading in RazKids and math in IReady. I have a very big brother. He is 14."

Well now I can feel less guilty and more happy that I made my little chirpy one a little more chirpier. Hooray!

Ok now for the magic part that I wanted to share was indeed a magic recipe (or you could even call it a Rasoi magic recipe!) which makes me think I can make magic in the kitchen and call myself  a magic maker ..haha.. Anyways for those who are not familiar with the term Rasoi, it means kitchen in Hindi. Rasoi Magic quite literally translates to magic in the kitchen. Rasoi Magic is a brand which manufacture spice mix packets that require just 3 steps to complete a dish. Those packets are such a time saver for hectic days. And without any further ado, here is my recipe for Paneer Tikka Masala.

1) Make tomato puree out of 3-4 tomatoes and keep it aside. 
2) Open your paneer tikka masala spice mix and make your magic paste with a cup of milk.
3) In a pan, heat oil and add the tomato puree.After 2 or 3 min add your magic masala paste and mix in  your fresh or fried paneer.







October 10, 2020

Peanut & Sesame Ladoo

 


Ingredients

  • peanuts - 1 c
  • white sesame seeds - 3/4 c
  • jaggery - 1.5 c
  • ghee - 4 spoons
  • cardamom powder - 4 

Recipe

  • Roast the peanuts in a  300 degree oven for 10 minutes. Then deskin peanuts.
  • Roast the sesame seeds lightly in a pan.
  • In a food processor, blend the peanuts, sesame seeds, and jaggery to a fine powder.
  • Now add the ghee and cardamom powder to the mix, and shape it into balls.


July 11, 2020

Rajma for Roti and Rice - Mom's Recipe


Amongst all the recipes that I have tried, tested, and tasted, this is by far the best recipe that I have ever made for Rajma curry. All I had to do was sit down patiently with my mom to hear out the recipe, ask her all the questions, clarify all the doubts, until I decided to finally go ahead making this recipe . I asked her if  I could use yogurt instead of fresh cream for the final topping? She suggested that I could boil some milk and use that cream for the topping which is what I did with this recipe. Also I did not have the dried Kasoori Methi for the final garnish so I chose to omit it. 

I used two large heirloom tomatoes in this recipe from my vegetable garden. Just to describe the color of tomatoes, they were like a mix of red, purple, and black, and when I cut them I felt like I was cutting a purple beetroot. For the taste part, they didn't have a flavor profile like a regular tomato. I didn't taste the usual sourness, sweetness or anything. You could say they tasted very mildly sweet.

Ingredients
onion - 1 large
tomatoes - 2 big 
garlic cloves - 4
ginger - 1/2 inch
green chillies - 4
red kidney beans - 2 cups

fresh cream - topping

Recipe
  1. Soak kidney beans overnight . 
  2. Cook rajma till soft. I used the Instant Pot Bean/Chilli setting.
  3. Chop onion, tomatoes,garlic,ginger,green chillies roughly  and saute them in some oil for few min. 
  4. Grind them into a nice smooth paste.
  5. Heat some oil in a pan and add turmeric powder, chilli powder,cumin powder,coriander powder, garam masala powder and finally some rajma masala powder . I haven't provided measurements because it is all per taste.Saute for a min just making sure not to overburn the spice powders.
  6. Now add the tomato/onion paste and saute your paste for 30 min in a medium flame, yes 30 min , stirring once every few  minutes. Once you are at that 30 min point you would get a fantastic aroma . 
  7. Add the cooked rajma along with the rajma water along with required salt and simmer for another 10 to 12  min until all the gravy is well combined.
  8. Finally top with some fresh cream.

May 24, 2020

Eggless Nutella Cake during lockdown



This cake is surprisingly simple and easy compared to other cakes that take enormous amounts of time in  preparing, baking, and then finally getting to eat. I have been visiting blogs and vlogs to find the perfect recipe to make for my nephew's birthday. And finally landed on this recipe link.
https://bakingcherry.com/fluffy-and-moist-nutella-cake-egg-free/.  Finally I had ended my search after I found the perfect recipe that matched the ingredients in my pantry. Hooray!


Ingredients

All purpose flour - 2 cups
baking powder - 4 tsps
oil - 1/2
nutella - 1 cup
milk - 1 1/2 cups

Toppings
Crushed almonds - for garnish

Frosting
Nutella - 1/4 cup

Recipe
1. Whisk together all-purpose flour and baking powder .
     Add milk and oil into the mix and stir enough to make  a smooth paste.
2. Add nutella and combine to make a smooth paste. Do not over mix.
3. Pour into a greased 9 inch round cake pan.
4. Bake at 350F oven for 30 min.
5. Cool cake and apply nutella on top of cake when the cake is slightly warm.
6. Garnish whole cake with crushed almonds. Cake is ready to be served.

May 17, 2020

Rotini - White Sauce Pasta

Oh wow, this recipe is a keeper for sure. Thanks to Hebbar's Kitchen for posting this recipe, I am very glad I tried this! I could easily scale up the recipe to a pound of pasta. To scale up the recipe for a pound of pasta, I just increased the amount of butter, plain flour and the milk. Also for the veggies, I used a mix of sweet peppers, instead of the usual green bell peppers. I used red onions and also the mixed veggie bag that I usually purchase from BJ's. I certainly did not want to increase the spice level of the dish, because the spice tolerance in my family ranges from mild to medium to hot, so I just wanted to keep it simple and not spicy!




Ingredients

For white sauce
butter - 4 tbsp
all purpose flour - 6 tbsp
milk - 4 cups
chili flakes -1/2 tsp
basil - 1/2 tsp
oregano -1/2 tsp
salt- 1/2 tsp
crushed pepper -1/2 tsp

For veggies
garlic cloves - 4 finely chopped
onions - 3/4 cup chopped into squares
sweet peppers -1/2 cup chopped into squares
mixed veggies - 1 1/2 cups (beans,carrots,peas,corn)
salt -1/2 tsp
black Pepper -1/2 tsp finely crushed

For pasta
tri color rotini - 1 lb or 4 cups of uncooked pasta
water - 6 cups
salt - 1 tsp

Recipe
1. Cook the pasta for 8-9 min in salted boiling water. The pasta does not need to be completely cooked. It needs to be al-dente. Strain the pasta and keep it aside.
2. For your veggies, heat some oil, add garlic to the oil, and sauté till the garlic turns brown. Add your onions, sweet peppers and mixed veggies and sauté for just 3-4 min. Add salt and pepper. Keep it aside. The veggies need to have a crunchy texture, so there is no need to saute it for more than 3 or 4 min.
3. For your white sauce, heat butter and add flour. Mix really well until the mixture turns aromatic. Incorporate the milk one cup at a time and stir it until it thickens. Now add the seasonings mentioned and mix well. Add your sautéed veggies to the sauce and mix well. Finally add in your cooked pasta and mix well.
4. Serve your pasta with a sprinkle of Parmesan Cheese.

May 13, 2020

Pizza - No Yeast

My very first attempt at making Pizza was quite exciting  and  quite nerve racking too. But I can say with a smile that all my effort at making pizza was very well worth the effort and something I will certainly love to do again. I wish I had tried this much sooner. Well it is never too late to learn something new :-) Anyway here goes my very first attempt at making pizza..


My very first Pizza !!!!!

Pizza Dough
yogurt - 1/4 cup
all purpose flour - 2 cups
water - 1/2 cup
baking powder - 1/2  tsp
baking soda - 1/4 tsp
salt - 1/2 tsp
sugar - 1 tsp
oil - 2  tbsp

Pizza Sauce
onions - 1/4 cup finely chopped
garlic - 3 cloves
tomatoes -5(blanched)- make puree of 3 blanched tomatoes and chop remaining finely.
tomato ketchup - 1 pkt
hot and sweet tomato sauce - 2 tbsp
oregano - 1 tsp
basil - 1 tsp
chilli flakes - 1/2 tsp
chilli powder - 1/2 tsp
salt - per taste
sugar - 1 tsp

Recipe
1. For the dough - Add yogurt in a bowl, add in sugar,baking powder, baking soda, salt,oil and mix        well until frothy. Now add in the flour and mix well to a crumbly texture. Add water and knead to a smooth dough. (Tip: This step is critical. You can add couple more spoons of water to make it even more of a smooth to a sticky dough). But I went with 1/2 cup and it just turned out fine. Grease dough with oil and rest the dough for 30 min.

2. For the sauce - Heat oil in a pan, add in the onions, garlic and saute well. Add chopped tomatoes. Saute well. Add the puree, ketchup, hot and sweet tomato sauce, all the aromatics and saute really well. Your pizza sauce should be ready.

3. Time for Pizza - Roll out your dough nice and round , then prick the rolled out dough all around and then transfer to a baking sheet(mine is a rectangular baking sheet ) ,spread your pizza sauce, top with your favorite cheese(I used Mexican), add your favorite toppings(I used onions and  jalapeno)and fold your dough at the edges to resemble a folded crust, and bake your pizza at 425 for about 8 - 12 min or until your  crust is firm. 


May 03, 2020

Wholesome No-Yeast Bread Recipe

Hello Bloggers,

I  am so happy to be back here in my blog after a very long gap. I just don’t know how these last 7 years have  passed. Lots of things have happened in the past 7 years . I don’t know if it is my kids, if it is my work, or just about anything, I just  couldn’t find myself to sit and write down a recipe. Over the years I have tried too many recipes off the Internet. Some of them have turned out really well and some not that much. Today is such a recipe that has turned out adequate enough , both my kids gave a thumbs up to this recipe which makes me think that this recipe will live a little longer.. :) . OK for bloggers who are wondering what I  have tried, here it is... it is a simple loaf of bread .. A bread that has no yeast. Well I had to try this bread for two reasons, one being the unavailability of yeast during this quarantine period and another trying to find an alternative for making bread without yeast. Here we go...





Ingredients

Wet
oats - 1 cup - can be old fashioned or quick cooking ones
oil - 1/4 cup( I used sunflower oil)
egg- 1 whole
yogurt - 1 cup
milk - 1 cup
honey - 1/4 cup


Dry
whole wheat flour - 1 1/3 cups
all purpose flour - 1 cup
baking powder - 2 1/4 tsp
baking soda - 1/4  tsp
salt - 1 1/4

Recipe
1. Grease a 9 x 5 inch loaf pan sufficiently with butter and set it aside.
2.For the wet ingredients, in a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
3.For the dry ingredients, in a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4.After 45 min stir the yogurt mixture into the flour mixture until combined but not over mixed as minimal mixing results in a light bread. I did have to add an extra 1/4 cup milk because it seemed like it needed it.
5.Pour the batter into the pan, spreading evenly to the edges and sprinkle a few more oats on top.
6. Preheat oven to 375°F and bake the bread in the middle rack for 55 minutes or until golden brown.
7.Remove from the oven and place the loaf on a wire rack to cool completely before cutting.
8. You could also store this bread at room temperature for 3 days or refrigerated up to a week. Also this bread can freeze well for an amazing toast.


https://www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/ - Original Recipe

January 25, 2013

Carrots with Red Pepper Hummus


 
Wow! Finally I made  my hummus...my Sweeeet redpepper hummus.Few days back my colleague and I went to  Jason's deli . We  went there  to try their  salads because we heard a lot about their salad bar and just seen about everyone enjoy it in my office.And true to what I heard and saw, the salad bar was really quite  excellent with an amazing assortment of  veggies , pastas ,dressings, nuts  and all kinds of healthy stuff. On top of this the service was very friendly.This is where I eat this hummus and fell in love with it. I definitely wanted to try this at home and browsed a gazillion recipes in the Net and most hummus recipes were more or less like the one I have below. Some recipes called for anywhere between 1 to 3 cloves of garlic.But I felt even 1 clove of garlic was too pungent.So my suggestion would be to use just a half garlic clove.

Ingredients

chickpeas- 16 oz
tahini paste- 2 tblsp(Storebought or homemade--Toast sesame seeds just for few min in a fry pan and make a paste with enough vegetable oil. Tip: Need not toast until sesame seeds turn brown.)
garlic- 1/2 clove
olive oil - 1/4 cup
roasted red peppers - 2 nos(lenghty red  peppers)
salt - 1/2 tsp
blackpepper- 1/2 tsp

Method
Blend all the above ingredients in a food processor or blender to a smooth,creamy texture.
Serve with vegetables like
carrot sticks,
celery,
broccolli,
yellow or red peppers or more snacks like tortilla chips

 

January 16, 2013

The Italian Cook Book The Art of Eating Well by Maria Gentile

Foodies Read Challenge 2013
I dont know why I picked this book..may be this book was a Kindle freebie:-) Nah! Before I picked this book I had been to the library to see if I could find some good books and after much browsing and walking on the library floors I excitedly collected all my much hopeful books and went to the counter to be thrown into a surprise. Hmm.. I was asked to become a paid member. Suddenly I became a non resident. Anyway long story short I gave up all those books and ended up with my Kindle freebie book. Anyway that's the short story behind my first challenge book called 'Italian Cooking Art of Eating' by Maria Gentile . This cookbook is based from the 1920's or 1919 to be exact. It made  a pretty good read for a silent Friday evening . Learnt few Italian words if not a whole lot of recipes because most of the recipes were meat based and since I am a vegetarian it was incredibly hard for me to really bury myself into this book like I do with other vegetarian books.Most of the recipes were short, unembellished, cut the chase kinda recipes and would make perfect sense to the veteran Italian cook.

Some recipes that struck a chord with me,

Fried Eggplants(Melanzane Fritte)
Stuffed Tomatoes(Pomodori Ripieni)
Ravioli
Basic sauces like Tomato Sauce(Salsa di Pomidoro)
Some fruit based desserts ,puddings,cakes and syrups also  made an interesting read

Here are a few Italian  fun foodie words..to tickle your brain!!

Soups- Zuppa
Vegetables -
peas-Piselli/Spinach-Spinaci/Tomatoes- Pomodori/Onions- Cipolle/Cauliflower-cavolfiore/Cabbage- cavolo/Eggplants-melanzane
Others-
Omlette-frittata/ frying-fritto,Fried-fritte/Paste- pastella/Oven- forno/Icecream -gelato/Sauce- salsa



January 10, 2013

Foodies Read Challenge - Sous Chef Level




" Foodies Read sounds like a very interesting challenge to me and I am going to go to the library this weekend to  pick  some good food books and get started to read... Thanks Vicki for hosting this CHALLENGE! My list is currently empty but my goal is to read a food book a month and post about it!!! So here goes!! Interested bloggers and non-bloggers are welcome to join the bandwagon with me...

  1.  

 

December 29, 2012

Idli Time




I have been making Idli for 10 years now  and it is suprising that I didn't post this recipe much sooner.  Anyway that being said,I have been thinking to finish this year with a good blog post  and all of a sudden Idli pops  in my mind not because of the fluffy Idli batter sitting in my fridge :) or if it is the easiest thing to make for dinner...Sh!!

Here's how I make the Idli

Ingredients

Idly rice -4 cups
Urad dhal - 1 cup
Fenugreek seeds -10
poha or  rice flakes - a handful
salt - 3 tsp

Method
Soak the rice and dal separately in water  overnight. Add the fenugreek and poha to the dal itself. Next day grind the dal to a frothy texture for about 30 min in a  grinder with sufficient water. Transfer to a big stock pot(I use 8.0 Qt/7.6Ltr). Grind the soaked idli rice for about 45 min to a fine paste making sure water is added at intervals until the end as rice has a tendency to become thick if less water is added or too thin if more water is added, so the right amount of water should be added to the rice while grinding. Add salt during the grinding process itself. Once the rice has reached a fine consistency it is time to transfer it  to the vessel with the dal. Use your hand to mix the rice and dal batter. Leave the batter out in the big vessel to ferment until next day if it is summer or 2 days if it is winter. Cold winter temperatures does not help with the fermentation process,  but what I have discovered is using Tupperware containers helps  fermentation greatly during winter.



 

March 26, 2010

Sprouted Mung Bean Curry



Soaking beans and sprouting them requires a bit of patience or a bit more patience to get it right. I had tough time sprouting my mung beans because of the quality of beans. From one cup of beans, I got only a half cup's worth of fully soaked and sprouted beans ie about 2 cups of sprouted beans. Well the rest of the beans went right into the trash. Anyway a very good recipe that inspired me to make this curry is from the very popular online cooking show 'ShowmetheCurry'. I have modified this recipe according to the ingredients in my pantry and the result was a very yummy,delicious and a tasty curry that I am going to experiment with other sprouted beans varieties too.
Ingredients
sprouted mung beans - 2 cups
curry leaves - 4 leaves
salt - to taste
Masala paste
step1
mustard -1/4 tsp
fenugreek- 5 or 6
pepper corns - 6 or 7
red chillies-3
tomato -1
In a frying pan add little oil and heat it. Now add the above ingredients in the given order. Add to the blender when they are all well fried. Proceed to step 2.

step 2
hing- a pinch
turmeric-1/4 tsp
sweet onion - 1 med
Wipe the frying pan clean and now add little oil.Heat the oil. Add hing,turmeric and the chopped sweet onion.Saute well and combine this 'step 2' mixture and 'step 1' mixture in the blender. Add 70z (I used half of 13.5oz can which is 6.75 oz )of coconut milk to the blender and blend the ingredients to a fine paste. Keep the masala paste aside.
Method
Cook sprouted mung in the pressure cooker for 2 whistles. While cooking, add half a cup of water to the sprouts. Dont add more, since it will make the sprouts mushy. When the sprouts are done, add the paste ,water(about 2 cups approx), few curry leaves and salt to taste. Simmer the curry for about 5 to 7 min. Delicious curry is ready to serve along with rice or chappathis.
I am so happy that this post will be eligible for Susan's MLLA (My Legume Love Affair)Event, hosted this month by Sowjanya of Ruchikacooks.



March 15, 2010

Navarathna Kurma


This is a kurma that I make quite often at home. My hubby likes this kurma with rice very much and a combination which I totally detest. I can consume this kurma with almost any tiffin item like puri,dosa or chappathi but I just can't imagine eating with rice. But one thing that completely excites me is that Iam sending this post to Nupur's Blog bites event. This is an event that challenges bloggers to use pressure cookers,rice cookers and slow cookers and attempt recipes from another blog. Here is my humble attempt at doing just that. I have followed the recipe from Solai Chidambaram madam's blog.(Pls click the link to go to the recipe) She has a huge collection of veg and non-veg Chettinad recipes and a huge fan base too. My hubby found this website and asked me if I could make this kurma for him and after reading this recipe I wanted to do this immediately because of the easy way she explains this recipe. And here goes the recipe....

Masala Paste

Coconut grated-4 to 5 table spoons or half coconut
Cashews-6
Chutney dhal-1 tablespoon
Poppy seeds-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Clove-1
Cardamom-1
Fennel seeds-1 teaspoon
Green chilli-6(according to taste)
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
Method

In a pressure cooker heat some oil. Season oil with spices like cinnamon, cardamom, clove and fennel seed. Add chopped onion(1) and tomato(1) pieces.Saute well.Add vegetables of your choice.Do not add more than 1 1/2 cups of veggies. Pour some water along with some salt and a tsp of chilli powder. Close the pressure cooker and cook until the steam escapes or until the veggies are cooked well. It is time to add the ground paste with a cup of water along with remaining salt.Add cauliflower and cooked peas now.Cook for 5 min and if you feel the curry is thick add water to dilute it or just leave it as such. This is such an easy dish that can be prepared less than 30 min.

February 25, 2010

BBJ (Blue Berry Jam) Toast


These are the same blueberries I was talking about a few days back while making my Blueberry crumble cake. I got them on sale and now I can buy them whenever they are on sale because I can make two perfect items from these bluey blueberries. One is the crumble cake and another is this glossy jam which uses a whole lot of blueberries. I am waiting to find a good recipe for blueberry muffins too but still havent formulated one or even browsed for one. If you guys come across one good recipe please do pass me the link.. My toddler son just loves muffins..especially banana nut muffins.Those are his favorite. Whenever I make it, I dont have to give it to him,he helps himself by opening the fridge and taking it. I have to just nuke a little.So friends, if you find a good recipe for blueberry muffins please do pass it on to me.

Ingredients
blueberries - 1 pint
sugar - 1 cup
juice of half a lemon
Method
  1. Grind blueberries to an almost smooth paste.
  2. Heat a stockpot. Add blueberries and sugar to the stock pot.
  3. Now let the mixture heat up and bubble slowly for about 15 min making sure the temp is med. The reason for keeping medium temp is taking care not to burn the jam.
  4. Now add the lemon juice and let it bubble for another 20 - 25 min.
  5. Remove from heat and after few min the jam will be set.
  6. While making bread toast, apply a layer of butter on the bread,then spread the blueberry jam for a nice,delicious taste.

February 15, 2010

Peanut Laddus(Senikai Unta)


The recipe for this laddu was given to me by my sister and it is the simplest recipe because it uses only two ingredients namely peanuts and jaggery. There is no syrup making in this recipe like most of the laddu recipes. The main reason I prefer this snack is because it is very healthy.


Peanuts are a powerhouse of protein and roasting them just boosts the level of antioxidants by a healthy 22% and according to Wikipedia these roasted peanuts even rivals the antioxidant content of the very famous berries. Well jaggery is also a harmless,natural, unrefined form of sugar that is very good for the body. It does not enter the bloodstream as rapidly as regular white sugar. People suggest taking jaggery alone for throat infections but after some research I found that it is indeed used in Ayurvedha for lung and throat infections.


My mom uses microwave to roast peanuts. She arranges the peanuts in a microwaveable tray and roasts them for about 3 min maximum, checking every minute taking care not to burn them. Roasting peanuts in a frypan is also fun. It takes a little more time than microwave but you can get the perfect texture.Iam using the conventional oven for the second time and this time I set my temperature to the lowest but took the longest to finish roasting...Next time I will stick to a higher temp like 425F and bake for just half the time...!

Anyway guys here goes the laddu recipe..........

Ingredients
Peanuts - 1 cup(skinless)
Jaggery - 1 cup

Method
1. Preheat oven to 350 degree F
2.Arrange peanuts on the tray. Roast for about 35 to 40 min.Once roasted powder these peanuts to about a semi fine powder.
3. Powder the jaggery to a fine powder.
4. Combine the powdered jaggery and peanuts.
5. Make balls and thus peanut laddus are ready.

February 04, 2010

Blueberry Crumble Cake



I have been buying these blueberries on and off. The very first time I bought blueberries I made a syrup to go with pancakes. I did not want to pop rest of these tart blueberries in my mouth. For the same reason I did not buy these for a long time.

But after watching much television and reading many a blogs, I have come to appreciate what this tiny,mighty and powerful fruit has to offer.So with all this in mind and with the unseasonal sale, I bought these blueberries . I got two boxes for the price of one. This time I certainly had few ideas in mind before buying them like muffins and pancakes but never thought about a cake, that too a crumble cake version. I got this recipe from Food Network by Chef Ina Garten. She has a video demonstration of this cake, but unfortunately I did not look at it until I was done with the cake.



For Streusel
1/4 cup granulated sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 pound(1 stick) unsalted butter,melted
1 1/3 cups all purpose flour
For Cake
Wet Ingredients
6 tblsp butter(3/4 stick) room temp
3/4 cup granulated sugar
2 extra large eggs
1 tsp vanilla extract
1/2 tsp grated lemon zest
2/3 cup sour cream
Dry ingredients
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup blue berries
Method
For streusel : Mix all the ingredients and keep aside.
For cake : Preheat oven to 350 degree F. Butter and flour a 9 inch round cake pan. Prepare the dry and wet ingredients.Now add the dry to the wet ingredients and fold in the blue berries. Spoon the batter to the cake pan and spread it neatly. Now crumble the streusel topping evenly over the cake batter. Bake for 40 to 50 min.