my food blog !!

Almond flan

2011-12-11T22:43:00.003-05:00

Had this at a friends' place for a dinner party and was floored.
I had to try it. The original recipe is here:

http://www.epicurious.com/recipes/food/views/Almond-Flan-238188

I tweaked it as follows:

3/4 cup sugar
2/3 cup blanched, slivered almonds
1 (14-ounce) can fat free sweetened condensed milk
1 (12-ounce) can fat free evaporated milk
3 whole eggs
3 egg yolks
A pinch of saffron
A pinch of cardamom powder

Method

Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar — it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.

In a blender, combine the almonds, condensed milk, evaporated milk, eggs, yolks, saffron and cardamom.. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.

To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.

Chicken Burritos

2010-01-02T02:11:00.004-05:00

Just listing ingredients. use taste

Ingredients
1 Thinly sliced chicken breast pieces
1 chopped tomatoes or, salsa of choice
Taco spice or a combination of cumin, red chilli powder, coriander powder, turmeric,oregano
2 cloves minced garlic
4 slices of fat free cheese
1 teaspoon of oil or less
1 thinly sliced onion
salt to taste

Toppings
Shredded Lettuce
Guacamole
Sour cream (I use fat free)
finely chopped tomatoes + onions

Method:

1. Spay a non stick pan with oil
2. Add onions and saute till soft
3. Add rest of the ingredients and cook through and slightly cool.
4. Instead of building a burrito with the all the ingredients inside, I serve everything as toppings so that I can heat the burrito through to get the cheese melted.
5. To assemble, place the chicken mixture with a slice of cheese and roll up. I put a toothpick through to keep it together.
6. Arrange all prepared burritos in a microwave-safe dish.
7. Cover with a plastic wrap and microwave for 1 minute or till the cheese melts through
8. Serve with all the toppings

Christmas Mint Cookies

2010-01-02T02:03:00.002-05:00

From Recipezaar.com

http://www.recipezaar.com/Christmas-Mint-Cookies-48641

Very easy, and , really tasty if you like the chocolate-mint combo

Ingredients

* 1/2 lb Melting Chocolate baking chocolate
* 2-3 drops peppermint extract
* 1 package Ritz cracker

Directions

1.Melt Chocolate over low heat.
2.Add 2 to 3 drops of Peppermint oil.
3.You do not need alot so make sure they are small drops.
4.Mix.
5.Line a cookies sheet with foil.
6.Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.
7.Chill until firm.
8.Enjoy.

What I did:

1. Used Nestle Dark Chocolate + Mint chips
2. Microwaved chocolate in 30 second bursts
3. Used two forks like many suggested. They looked almost 'professional' per some friends
4. I also tried a batch of milk chocolate. To make them look non-plain, I drizzled melted white chocolate
5. I used low fat Ritz crackers

Reeses Peanut Butter Cup cookies

2010-01-02T01:57:00.003-05:00

From Recipezaar:

http://www.recipezaar.com/Stormys-Reeses-Peanut-Butter-Cup-Cookies-2-Ingredients-31311

Ingredients

1 (18-24 count) package miniature peanut butter cups, unwrapped
1 (18 ounce) package refrigerated peanut butter cookie dough or refrigerated sugar cookie dough

Directions

1.Place unwrapped peanut butter cups in freezer before starting.
2. Preheat oven to 350 degrees.
3. Using miniature muffin tins, place a 1 inch ball of dough in each cup.
4. Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
5. Remove from oven and leave in pans.
6. Remove candy from freezer and carefully press one into each cookie.
7. Remove from tins after they are almost cool.
8. Cool completely on racks.

Exactly followed the recipe. Tried peanut butter cookie dough + reeses cups. Was a hit at a holiday party. Later, tried with sugar cookie dough and milk chocolate chips. These turned out good as well, but were a tad sweet.

** Also I baked for almost as much time as suggested and was still fine. I was afraid that they might taste raw otherwise

* I baked them in mini muffin wrappers. They looked cute

Pineapple curry

2008-11-20T17:39:00.003-05:00

Adapted from http://redchillies.us/2008/04/24/pineapple-in-spicy-sweet-coconut-curry-ananas-sasam/

I used ready at hand ingredients. So, its ready in literally 10-15 minutes.

Ingredients
1 can diced pineapple
Oil
Mustard seeds
pinch of Asafoetida
curry leaves
salt
1 can coconut milk
1/2 teaspoon tamarind extract
1-2 teaspoons red pepper flakes
jaggery for taste
salt

Preparation:
Heat oil
Add mustard seeds, asafoetida
Add pepper flakes
Add pineapple and jaggery
Add half the coconut milk
Cook for about 5-7 minutes on low to medium heat being careful to not let the coconut milk curdle.
Add rest of the coconut milk and heat through
Add salt to taste

Pita pizza - Indian style

2008-04-09T19:22:00.005-05:00

I wanted to use some whole wheat pitas. So, I thought I could make individual pizzas and give it an Indian twist. We were very pleased with the results. Not perfect measurements, but, here goes .

Makes 3 individual pizzas

Ingredients

3 wholewheat pitas
1/2 - 1 cup pizza sauce (depends on how much sauce you like on your pizza. Also, I use Trader Joes pizza sauce)
1 clove garlic
1/2 teaspoon grated ginger
1/2 cup chopped pineapple
1/2 cup julienned green bell peppers
1/2 cup sliced mushrooms
1/2 cup sliced red onions
1/2 teaspoon red pepper flakes or red chilli powder
1/2 teaspoon kitchen king masala
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 teaspoon yogurt
1-2 cups grated cheese ( I wanted to use up a packet of Mexican blend, so I used tat)
salt to taste

Method
1. Preheat oven to 350
2. Heat the pitas in the oven for about 3-5 mins - I did this so that the pitas get a little tough on the surface and the pizza doesnt come out soggy
3. Mix everything other than the pizza sauce and cheese
4. Take out the pitas and spread the pizza sauce
5. Sprinkle a layer of cheese
6. Spread around the vegetable mixture
7. Put the pitas back into the oven for 7-10 minutes
8. Take out, slice and serve

** I think that the spice combination will work very well with chicken and paneer. Want to give that a try some time soon too.

Gaajar ka halwa

2008-04-08T21:40:00.002-05:00

This turned out much better than I expected.

First, let me tell you the mistake I made - the carrots had enough water and so I decided not to add any milk. Dont do that. It just makes the halwa a little dry and not the mushy consistency we expect halwa to be. But, I amended it. So, I have the amended version here

Ingredients

2 pounds shredded carrot - I got the ready shredded ones as I wanted this to be quick
1 tub whole milk ricotta cheese - (We didnt get khoya, so this was our substitute. I will update the size of the tub, but, it was the medium sized one)
1 cup sugar or more to taste
1 teaspoon cardamom powder
4 tablespoons golden raisins
4 tablespoon slivered almonds
1/2 cup or more ghee
1/2 cup half and half ( I assume evaporated milk, condensed milk or just cream would work equally well. But, this is what I had at hand)

Method

1. Heat the ghee
2. Add the raisins and fry for a bit
3. Add the carrots and let them cook down a little till the water dries off the carrots
4. Add cardamom,sugar,ricotta cheese and half and half
5. Cook down for some more time till everything mixes well and the carrots soften down significantly into a mushy consistency
6. Enjoy!!

Awesome Potata Puffs

2008-03-23T17:01:00.003-05:00

These truly were awesome. I wanted to try out some puff pasty snacks . This is the first time I have used puff pastry , so, I decided to make something simple. I made potato puffs. Its obviously high in calories, so, eat with caution :)
As this was my first experiment, I used only one puff pastry sheet

Ingredients

1 puff pastry sheet I I used pepperidge farm ones)
Filling:
2 potatoes - boiled and mashed
4 green chillies -chopped
1/2 teaspoon garlic - grated
1/2 teaspoon ginger - grated
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspon turmeric
1 teaspoon garam masala
1 cup onion - chopped
1 teaspoon onion
salt to taste

Method:

Pastry Sheet:
1. Thaw the pastry sheet for 40-45 minutes
2. Roll the sheet to get a 8 inch by 8 inch sheet

For the filling:
1. Heat oil
2. Add mustard and cumin.
3. When they crackle, add green chillies, ginger, garlic and onions
4. fry for 4-5 minutes
5. Add potatoes , turmeric,salt and garam masala and mix well
6. Cool

For assembly:
1. Preheat the oven to 400. You should do this while the pastry is thawing
2. Cut the sheet into 16 squares
3. Place the filling in about a half inch layer on alternate squares
4. Put the pieces without a filling on top and pinch to seal the edges
5. Put in the oven and bake for around 20-25 mins till they get golden brown.
6. Enjoy!!

Black Forest Trifle

2008-03-23T11:05:00.003-05:00

This is a quick, elegant and tasty dessert to make.
I had something similar from one of the stores that gave me this idea. I served it in tall glasses.
I would say that it would make around 16 generous servings for one full cake.

Ingredients

Devil's food cake pieces (You can buy readymade chocolate cake. I baked one from a cake mix )
Cherry Pie filling - you might need 2 cans
Whipped cream
chocolate sauce

Method
Layer the above ingredients
Chill for 1-2 hours and serve.

Ragda Patties

2008-03-04T19:00:00.002-05:00

Updated 03/04: I had posted this recipe last year. Since then, we have discovered Bombay Masala Burger at Trader Joes. So, instead of making the patties, I just heat the burgers up in our toaster oven. It a lot less work and healthy too with other veggies in it.
Its perfect for a weekday dinner for us. I have also seen veggie potato burgers in the Indian store, butjwe like the Trader Joes ones, so , havent tried those yet

For Ragda
1 1/2 cups white dried peas, soaked overnight
3 cups water (saved from the boiled peas)
1 tablespoon oil
3 green chilies
1 tablespoon chopped cilantro
1 tablespoon chopped mint (optional)
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon cinnamon
salt

For Patties ( Cutlets )
4 potatoes, boiled peeled, mashed
1/4 cup semolina
1/2 cup breadcrumbs
8-10 green chilies, chopped fine
1 teaspoon ginger, grated
1 tablespoon oil
1/4 teaspoon turmeric powder
salt
oil, to shallow fry patties

Method for Ragda:.

Wash and pressure cook peas in water till well done. (If you dont have a pressure cooker, boil them in a sauce pan).
Cool 3 tablespoons peas for blend.
Blend together cooled peas, green chillies, mint, coriander
Heat oil, add paste. Fry for a minute.
Add dry masalas, fry further 2-3 minutes.
Add peas, water and bring to boil.
Simmer for 7-8 minutes till gravy thickens.

Method for Patties:.

Mix all ingredients well with hand.
Knead lightly.
With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
Roast few at a time on a greased hot griddle.
Turn once to roast other side, making them crisp and golden brown. Keep aside.

To Serve:.

Green chutney, Tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt.

Place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it.
Sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt.
Sprinkle cumin, salt to taste.
Garnish with cilantro and chopped onion. Serve hot.

Moong daal chilla.

2008-02-23T22:40:00.002-05:00

We had this for a light dinner. Its different and tasty. I will make this pretty regularly as its quite a healthy dish.

from Archana's kitchen :

http://www.archanaskitchen.com/2008/indian-street-food-cooking/moong-dal-chilla/

I am putting the recipe down verbatim. But, here are the changes I made:

1. I doubled the recipe to have leftover batter for tomorrow.
2. I used frozen chopped spinach. I thawed it and squeezed out the water
3. I added scallions and onions directly to the batter.
4. Additionally added ajwain to the batter
5. I made chillas on my nonstick without any oil.
6. Served with coconut chutney, garlic chutney and pickles.

Ingredients

1 cup Yellow Moong Dal
¼ cup White Urad Dal
2 cups Finely Chopped Spinach
1 large onion sliced finely
2 green chilies chopped finely (optional while giving children)
1 teaspoon Cumin Seeds
1 teaspoon Turmeric Powder
1 teaspoon fennel seeds
Salt to taste
Vegetable/Sunflower Oil

Method

1.Soak the Yellow Moong Dal and Udat Dal together for 2 hours.
2. Grind into a fine paste by adding 1 ½ cups of water. The batter should be of thick pouring consistency.
3. In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions.
4. Sauté on medium heat till the onion changes color.
5. Add the sautéed onions, chopped spinach, chopped green chilies (optional), turmeric powder and salt to the lentil batter.
6. Heat the non stick griddle on medium heat; spread 1 ladle full of batter on the griddle. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.

You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture.

Baked Lemon Pudding

2008-02-23T12:37:00.001-05:00

I had this in my "to try" list because its quite low fat.
I made this today. It was great. I used the zest and juice of two limes.
Also, I halved the sugar to 1/2 cup, used non fat milk and added a hint of vanilla essence to the mix.
I made it in my pie dish. The top browned evenly to a golden brown color and looked amazing.

from recipezaar : http://www.recipezaar.com/73493

Ingredients

1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon lemons, zest of
2 eggs, separated
1 tablespoon melted butter
1 cup milk

Method

In a medium mixing bowl, combine sugar, flour and salt.
Stir in lemon juice, zest, beaten egg yolks, butter and milk.
In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
Pour into buttered 6 cup casserole dish.
Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
**During baking this separates into a cake-like topping with a lemon sauce beneath.

KFC Coleslaw

2008-02-22T23:17:00.002-05:00

I absolutely LOVE KFC Coleslaw. I found this recipe at recipezaar :

http://www.recipezaar.com/33489

This looks easy , with ingredients I usually have on hand. I want to try this out soon.

Ingredients

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Directions

1. Cabbage and carrots must be finely diced.
2. (I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

Sweet-and-Sour Stir-Fried Chicken

2008-02-22T23:04:00.001-05:00

From americastestkitchen.com

This stir-fry is a favorite weeknight meal because it cooks up so quickly, and convenient frozen vegetables work almost as well as fresh. Serve over steamed rice, with soy sauce or hot sauce.

Serves 4
6 tablespoons red wine vinegar
1 (20-ounce) can pineapple chunks in juice, drained, 6 tablespoons juice reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/2-inch-thick slices
1 pound salad bar vegetables, cut into bite-sized pieces
3 cloves minced garlic
1 tablespoon grated fresh ginger

Whisk vinegar, reserved pineapple juice, sugar, ketchup, and cornstarch in bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook, stirring often, until no longer pink, about 3 minutes. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. Add pineapple chunks, garlic, and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve.

Dabeli

2008-02-22T19:17:00.003-05:00

I love dabeli. The best ones I have had are the ones sold outside Anand Railway Station in Gujarat. Used to work there and almost had 1, if not 2 dabelis every day.
I have made dabeli earlier using the readymade dabeli masala. Our Indian grocer stopped carrying the masala and hadn't made it in a while. Today I thought that I should try to make some on my own. And boy!! These were awesome - I say that humbly :)
Please adjust the spices if you cannot bear the heat.

Ingredients

For dabeli mixture:

5 medium potatoes finely mashed
a pinch of asafoetida (hing)
1/2 teaspoon cinnamon powder
1 teaspoon garam masala powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon anaardaana (dry pomegranate seeds)
1 teaspoon chaat masala
1/2 teaspoon black pepper powder
1/2 cup water
2-3 tablespoon date-tamarind chutney
1 teaspoon oil
salt to taste

To serve:

pomegranate seeds/ chopped grapes
roasted peanuts
finely chopped onion
garlic and red chilli chutney (dry) - Thin it out with water
buns (halved)
date-tamarind chutney
chopped coriander
sev

Method

For the filling:

1. Heat the oil
2. Add all the masala powders and heat for about a minute
3. Add potatoes, date-tamarind chutney and water and mix well
4. Add salt to taste
5. Heat through.
6. The mixture should be a little mushy, so add more water if needed.

To assemble:
1. Slather the potato mixture on to a bun - overstuff them essentially
2. Apply tamarind chutney on one side and garlic chutney on the other
3. Sprinkle pomegranate seeds, peanuts
5. Add chopped onions and cilantro
6. Sprinkle sev
7. Cover with the other half. Enjoy!!

Green Vegetable Medley

2008-02-18T13:31:00.004-05:00

This is a quickh - 30 minute from start to finish vegetable dish. One for the busy days.
I made sort of a fusion version, but, if you put garam masala instead of the soy sauce it would taste as good

Ingredients

2 cups broccoli florets
1 green bell pepper
1 cup green peas
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon red pepper flakes
1/2 teaspoon crushed black pepper
1 teaspoon brown sugar
1 tablespoon soya sauce ( or a teaspoon garam masala)
1 tablespoon ketcup
salt to taste
1 teaspoon oil

Method

1. Heat oil
2. Add red pepper flakes, ginger and garlic and cook for 30 seconds to a minute
3. Add broccoli and cook for about 2-3 minutes
4. Add green peas. Cook for 4-5 minutes
5. Add green peppers and cook for additonal 2-3 minutes
6. Add soya sauce, ketchup, salt , pepper and sugar and stir till well mixed
7. Serve with chappatis

** Variation - If you want it to be more saucy to serve with rice, make a sauce with tomato ketchup, soya sauce, water , corn starch and sugar and add when veggies are done

Gujarati Kadhi

2008-01-13T11:56:00.000-05:00

Well, I LOVE Kadhi. I decided to post the recipe because the latest combination I tried was the most awesome I ever made.

Well, most ingredients are optional or you can mix and match. But, this worked best for me this time around

Ingredients

1 tub low fat yogurt ( 2 lbs )
1 teaspoon garlic grated
1 teaspoon ginger grated
1 teaspoon green chillies - chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1/2 teaspoon turmeric powder
2 teaspoon chickpea flour ( besan )
2-3 cloves
1/2 teaspoon asafoetida (hing)
1/2 teaspoon methi seeds
1/2 teaspoon cinnamon powder or a cinnamon stick
4-6 tablespoons sugar ( less or more for taste)
salt to taste
1 teaspoon oil
1 teaspoon ghee
1 stalk curry leaves

Method

1. Beat the yogurt
2. Add salt and sugar, turmeric and the chickpea flour and mix well
3. Keep aside
4. Heat the oil
5. Add cumin, mustard,curry leaves , methi seeds, asafoetida, red pepper flakes and cloves and let them crackle
7. Add the ginger, garlic and green chillies
8. Fry for a minute or so
9. Add the yogurt mixture stir well
10. Keep stirring on a medium to low heat till heated over. If it gets too hot, the yogurt will curdle
11. Add a dollop of ghee and serve with rice or khichadi

Brussel Sprouts Stirfry

2008-01-13T11:50:00.000-05:00

We decided to try Brussel Sprouts for the first time. And, we are glad we did that. It makes a nice vegetable dish without the wateriness of cabbage. So, here goes my recipe:

Ingredients

1 lb brussel sprouts( I am guessing because I dont remember what my bag size was. I will update later once I check one out in the market)
1/2 cup chopped onions
3-4 close grated garlic
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 tablespoon oil
1 tablespoon sesame seeds
salt to taste
pinch of pepper

Method

1.To prepare the brussel sprouts, remove stem , cut in quarters and blanch in hot water for about 2 minutes.
2. Heat the oil
3. Add garlic and onions, fry for a bit
4. Add the sprouts
5. Cover and cook for about 5 mins
6. Add rest of the ingredients
7. Cook till you get the level of crunchiness you would like
8. Serve with chappatis

Kanda-Keri kachumbar ( green mango - onion relish)

2007-12-16T22:31:00.000-05:00

For the first time I bought green mangoes from the Indian store. I thought of making this kachumbar from my childhood days. Its basically a Gujarati recipe. And it was awesome!! I can eat it all in one sitting, though, it might not be good for your health :).
You could adjust to your taste.

Ingredients:

1 green mango, grated ( probably about 3/4th cup)
1/4 cup onion - grated or finely chopped
1 teaspoon red chilli powder
1/2 teaspoon cumin powder
1/2 - 1 teaspoon sugar depending on taste
salt to taste

Method:

Mix and serve.
Good with dhebras, parathas, rice --- anything!!

Batata Poha

2007-12-01T19:11:00.000-05:00

I make this for a light dinner

Ingredients

2-3 cups poha ( flattened rice flakes - the thick ones)
1 cup diced potatoes
1 cup chopped onions
5-6 green chillies hot (reduce if you dont like it hot)
1 tablespoon grated ginger
juice of 1 lime
1 tablespoon sugar (optional, but not for me)
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons oil
salt to taste
1/2 - 1 cup toasted peanuts ( usually fried are used)
4-5 tablespoons chopped cilantro to garnish

Method

Wash the poha and let it sit. You just need to dampen it not make it soggy
Heat the oil. (Okay let me say this - you could add more oil as is done in Gujarati households and it does make it taste better. But its a balance for us between health and taste :) )
Add mustard and cumin
Add green chillies and ginger
Add potatoes and onions
Add turmeric
Add salt and sugar. You can add more later to adust the taste
Cook till the potatoes are soft
Add the poha
Add the lime juice
Mix carefully and only enough to mix well.
Be careful not to mix a lot as it might break up the flakes.
Turn down the heat and let the tastes incorporate - around 5 to 10 minutes
Garnish with the cilantro and Serve.

Now, the variations I have seen:
1. People sprinkle sugar and more lime juice
2. Some like it with ketchup
3. Some like it with sev

Maple-Walnut Granola

2007-12-01T19:05:00.000-05:00

from http://www.recipezaar.com/258376

Well, I really wanted to have oats for breakfast, but, without the work.

So, I made this. Now, I can have old fashioned oats for breakfast with cold milk
I am posting the original recipe here.

I didnt add walnuts and reduced the maple syrup to around 1/2 a cup.
I want to try this once with honey and also with some brown sugar.

Ingredients:

3 cups old fashioned oats
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1 cup pure maple syrup 1 tablespoon vanilla extract 3 tablespoons canola oil

Heat oven to 325 degrees.
Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl,mix maple syrup, vanilla, and oil.
Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
Stir and return to the oven 10 minutes longer.
Remove from oven and allow to cool completely.
Granola may be stored up to 2 weeks in an airtight container.

Moong sprouts curry

2007-11-11T11:06:00.001-05:00

Samosa Chana Chaat

2007-11-06T20:41:00.000-05:00

Well, this is not a recipe either :)

Most of the "ingredients" are not that quick to put together, but, if you have all the stuff on hand, its a great dinner.

Ingredients:

Samosas - I buy the frozen samosa packets and bake them in my toaster oven
Mint-cilantro chutney - I make it if I have time and store it or buy the handy frozen chutney
Date Tamarind chutney - I make it as it is less hassle than having to clean loads of mint and cilantro
Chopped onions
Chopped tomatoes
Chopped green chillies
Beaten yogurt
Chole curry or White peas curry

To serve:

Take a deep plate or bowl
Arrange the samosa(s) depending on the size of the serving dish
Top with the rest of the ingredients
You can also add sev or farsaan to this

Haandvo

2007-11-06T20:36:00.000-05:00

Ok, so, this is NOT a recipe , but still would want to have it on hand
I make Haandvo atleast once a month. It is a quick dinner or lunch.

I have been brought up in Gujarat, and so have had many such Gujarati delicacies made at my neighbours' homes and my friends' homes. I only tried it after coming here and seeing the readymade mix. My friend's mother used to mix all the flours etc. and she used to bring it for us to enjoy away from home. So, I think you could make your own mix and keep for use instead of buying it.

So here goes my "method"
I use the readymade SWAD Haandvo packet
Follow the directions mentioned on the packet.
Sometimes, I add about a cup of grated bottle gourd (doodhi to it) and reduce the amount of water.
Cook it in a non-stick pan on the stove.
I have tried to bake in it in the oven , but, that means I have to clean two cake tins and I think it takes longer.
I have a dutch oven style non-stick pan in which I can make it all at once.

If you are feeling adventurous caloriewise, you can make thick pancakes instead of one cake-like haandvo. My friend used to do this . This way you get more crust :)

Serve it with green chutney and ketchup.

Paneer butter masala

2007-11-04T12:28:00.000-05:00

Used the gravy recipe from my butter chicken recipe:

http://sanashaikh.blogspot.com/2006/12/butter-chicken.html

I marinated paneer blocks in lime juice, turmeric,red chilli powder and garam masala.

I added the marinated paneer to the gravy when it was done.

It was good :)

Microwave Kalakand

2007-11-04T12:25:00.000-05:00

Made kalakand from Sandeepa's blog :

http://bongcookbook.blogspot.com/2006/10/kalakand-for-deepavali.html

I used half a block of paneer and finely grated it and replaced the ricotta with the paneer.

Sandeepa's instructions are great. It took me around 15 minutes to get the perfect kalakand.
Pictures to come :)

Squash Curry

2007-10-24T21:02:00.000-05:00

I bought a packet of chopped butternut squash as it looked good and I wanted to try it.
Went around various blogs I browse and checked recipes for pumpkins, squashes etc.. And, after looking at various recipes for olan, erissery et al. I came up with this. It tastes awesome - somewhat a cross between bottle gourd and yams. It has a buttery texture too.

Ingredients:

1 lb butternut squash chunks ( I would say about 3 cups)
2-3 chopped green chillies
1/2 teaspoon ginger grated
1 teaspoon garlic grated
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red pepper flakes or whole red chillies
oil to temper
salt to taste
2 cups water
2 -3 tablespoons coconut milk - I used light

Method

1. Heat oil
2. Add mustard seeds, red pepper flakes, cumin seeds,ginger and garlic
3. Add the squash
4. Add turmeric,salt and garam masala
5. Add water and cook for around 10 minutes . I overcooked a bit as I didn't know better and didnt check in between. But do check for doneness.
6. It should be cooked through, but dont let it turn to mush ( like mine did :) ). I think it would taste better chunky
7. Add the coconut milk and heat through
8. Enjoy with chapattis or rice

Kerala Chicken Stew

2007-09-16T13:16:00.000-05:00

Well, this is what mom makes with appams, but, I havent ever tried to make it by myself.
I got this recipe a loooong time ago from the web, so, not sure where from.

I finally made this with chicken. So, I am updating the measurements

INGREDIENTS

1 pound cubed mutton/chicken
1 cup sliced onion
2-3 green chillies
1/2 table spoon grated ginger
1/2 tablespoon grated garlic
1 tsp peppercorns
10 curry pattas
1 can coconut milk
salt to taste
1 teaspoon oil
1 cinnamon
4 cardamoms
4 cloves
1 meduium size cubed potato
1/2 cup diced carrots
1/2 cup green peas
water

METHOD

Boil potatoes and carrots. Set aside.
Heat oil and sauté sabut garam masala, onion, green chillies, ginger, garlic,curry patta, peppercorns.
Add chicken and heat till almost cooked.
Add the boiled vegetables
Add half the coconut milk with equal amounts of water and cook to a boil
Add the remaining coconut milk and just heat through.
Serve with rice, chappatis, bread or appams.

Was planning to make some appams, but this was over way before the weekend for me to make appams

Tajine Msir Zeetoon - Moroccan Chicken With Lemons

2007-09-16T12:54:00.000-05:00

from recipezaar: http://www.recipezaar.com/191643

The Chicken

1 chicken, cut into serving pieces (thighs or drumsticks) or 8 chicken pieces (thighs or drumsticks)

Marinade

1 tablespoon cumin
2 teaspoons paprika
1/2-1 teaspoon ginger
1/2-1 teaspoon turmeric
5 garlic cloves, chopped
fresh coriander, Several handfuls, chopped
2 lemons, juice of
black pepper, ground (to taste)
cayenne pepper, ground (to taste)
3-5 tablespoons flour

Sauce

4 tomatoes, chopped (either ripe or canned)
10-15 green olives or black olives, drained (See note below)
1 lemon, cut into 6 wedges
50 ml extra virgin olive oil
250 ml chicken stock

Extras

lemons, juice of, to taste (optional)

Method

Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer.
Leave to marinate for 30 mins, then add the flour, and toss together to cost well.
Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish.
Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed.

Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.

Grilled chicken drumsticks

2007-09-16T12:50:00.000-05:00

From recipezaar: http://www.recipezaar.com/216937

Ingredients

10 chicken drumsticks
1 cup thick coconut milk
2 tablespoons sugar
salt
2 star anise
1 cinnamon stick
2 pieces tamarind pulp
kaffir lime leaves

Pounded Ingredients

10 small onions
10 dried chilies
4 cm fresh ginger, slice
3 cm fresh galangal, slice
2 cm fresh turmeric, slice
3 stalks lemongrass, slice
5 candlenuts

Method

Marinate chicken with pounded ingredients, salt, sugar, star anise, cinnamon stick for at least 2 hours.
Arrange chicken in greased heatproof oven/stove dish and grill or bake for about 20 to 30 minutes. Turn drumstick and grill for another 20 minutes (keep gravy for later use).
Transfer drumstick to serving dish, pour gravy into hot oven/stove dish and heat on the stove. Mix coconut milk, tamarind and kaffir lime leaves.
Bring to boil and simmer until thick. Season with salt and sugar. Pour hot gravy over drumstick. Served with rice or bread or spaghetti or macaroni or etc -- .

Thai-style ground beef

2007-09-16T12:46:00.000-05:00

from recipezaar: http://www.recipezaar.com/150739

Ingredients

cooking spray
1 cup thinly sliced leeks
1 teaspoon minced garlic
1 lb lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1 tablespoon asian fish sauce
3 cups hot cooked short-grain white rice

Method

Heat a large skillet over medium-high heat. Coat pan with cooking spray.
Add leek; sauté 5 minutes.
Add garlic; sauté 1 minute.
Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
Serve with the rice.

Kibrisli Kofte / Köfte - Turkish Cypriot Fried Meatballs

2007-09-16T12:36:00.000-05:00

from recipezaar : http://www.recipezaar.com/220465
Ingredients

1 kg ground chicken or minced chicken or minced beef or ground beef
1 1/2 kg potatoes, peeled and finely grated
1 onion, finely chopped
1 egg, whisked (optional)
150 g flat leaf parsley, finely chopped
3 teaspoons ground cinnamon
3 teaspoons dried mint, grounded
1 1/8 teaspoons salt
1 teaspoon ground black pepper, to taste vegetable oil, for frying

Method

Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.
Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

Moroccan Ramadan Couscous With Meat and Veggies

2007-09-16T12:33:00.000-05:00

from recipezaar: http://www.recipezaar.com/216759

Spices

1 teaspoon turmeric
1 teaspoon pepper
2 teaspoons ginger
1 teaspoon cumin
1 pinch saffron
1 teaspoon paprika
2 teaspoons salt
1 teaspoon coriander

Stew

2 lbs lamb or chicken
2 tablespoons olive oil
1 teaspoon minced garlic
1 onion, chopped
4 cups water
1 cup tomato sauce
1/2 red bell pepper, minced
2 carrots, quartered
1 zucchini, quartered
1 yellow squash, quartered
1 medium potato, peeled and quartered
1 (16 ounce) can chickpeas

Caramelized Onion Topping

1 onion, minced
2 tablespoons olive oil
3/4 cup brown sugar
1 teaspoon cinnamon

Couscous

2 cups dry couscous
3 cups water
4 teaspoons chicken base
1/4 cup butter

Method

Mix all spices in a dish and set aside.
Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
Add onion and garlic. Sauté for 5 more minutes.
Add water, spices, and tomato sauce. Cook for 5 minutes.
Add carrots and potato pieces. Cook for 10 minutes.
Add zucchini and bell pepper to stew. Cook for 20 minutes.
Add the chickpeas and cook last 5-10 minutes.
Meanwhile, prepare onion topping. Sauté onions to a light brown color.
Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
Boil the water for couscous. Add chicken base and butter.
Add couscous. Make sure this is the last part of the recipe you make.
Once the couscous is added, leave it alone for 5 minutes.
Fluff couscous with fork. Time to eat!
Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.

Red Moroccan Harira

2007-09-16T12:28:00.000-05:00

from recipezaar : http://www.recipezaar.com/216613

Spices

1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon basil
1/4 teaspoon turmeric
1/4 teaspoon ginger

Veggies

1 stalk celery
1/2 red bell pepper
1/2 onion
1 carrot
1/8 cup fresh parsley
1/8 cup fresh cilantro
1 (15 ounce) can diced tomatoes

Other

2 tablespoons olive oil (or more)
1 teaspoon minced garlic
1/4 cup uncooked brown lentils
1/4 lb chickens
1 (15 ounce) can tomato sauce
1/4 cup thin tiny pieces pasta
1/2 (15 ounce) can chickpeas (or full)
1/8 cup flour
1/4 cup milk
1/2 fresh lemon

Method

Mix all spices in a small cup. Set Aside.
In a food processor, puree all veggies.
Fry garlic and lentils in oil for 2 minutes in a pan.
Add Veggie Puree to pan. Sauté on med/high heat for 15 minutes. Stir once in awhile.
Meanwhile, chop meat into 1/2 inch cubes.
In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and sauté mixture.
Bring to a light boil. Let it all cook for 30 minutes on low heat. Stir occasionally.
Add spices, chickpeas and 1 more c water.
Dissolve flour in 2/3c water. Add to stew. Cook 10 more minutes.
Add Milk. Cook 5 more minutes.
Squeeze in fresh lemon and turn off.
ENJOY!

Mutton Kaleji Bhuni (Roasted Mutton Liver)

2007-09-16T12:27:00.000-05:00

from recipezaar:http://www.recipezaar.com/25510

Ingredients

500 g liver, washed,wiped dry
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon chili powder
1/2 cup yogurt
1/4 teaspoon garam masala
salt
2 tablespoons canola oil or butter oil
1 cup grated onions
2 tablespoons coriander leaves
lemon wedges, for garnish

Method

Chop the liver into small pieces and mix in the ginger, garlic, chilli powder, yogurt, garam masala and salt.
Keep aside for atleast 1/2 hours.
Meanwhile, heat the oil, add the onions and sauté till golden brown.
Add the liver mixture and sauté till the fat separates.
Add ½ cup of water and pressure cook for 5 minutes.
If not using pressure cooker, cover and cook till liver is tender.
Finally, uncover and stir-fry to dry the water completely till oil starts oozing out on the edges.
Serve garnished with coriander leaves and lemon wedges.

** I added about 2 tablespoons of kasoori methi and almost doubled the onion. it was good.

Rooz Ma Lahem (Rice With Meat)

2007-09-16T12:21:00.000-05:00

from recipezaar : http://www.recipezaar.com/83892

Ingredients

5 cups cooked rice
1/2 lb ground beef or ground lamb or ground turkey
1/3 cup diced onions
3 garlic cloves
1 (15 ounce) can chickpeas
seasoning, are to taste
1 teaspoon allspice
3/4 teaspoon cinnamon
1 tablespoon seasoning salt or salt (more if desired)
1 tablespoon garlic powder
1/2-3/4 teaspoon black pepper
1/4 cup diced red peppers (for color) (optional)

Method

Set cooked rice aside.
In a pot combine onions,chopped garlic,seasonings and ground meat and brown.
try to keep the meat from forming large clumps, you want it taco meat in consistency, so keep stirring often.
Once its almost brown add drained can of chick peas and let meat brown.
When meat is browned drain any remaining fat from pan and add rice and stir until well blended.
Enjoy --(variation to it can be to substitute chick peas for mixed can of mixed veggies).

Crumbled Soy patties in BBQ sauce

2007-09-15T20:17:00.000-05:00

Well, this is a blogworld inspired recipe.

The two recipes that inspired me:

1. Nupur's (of Onehotstove.blogspot.com ) BBQ sandwiches from here http://onehotstove.blogspot.com/2007/09/breaking-bread-with-bloggers.html and
I had some soyburgers I wanted to use up - I used those insted of seitan that Nupur used
2. Asha's (of Foodieshope.blogspot.com) BBQ sauce for pulled chicken sandwiches from here
http://foodieshope.blogspot.com/2007/07/independence-day-lunch-and-amaranth-dal.html

I remembered seeing the recipe and so, I used the BBQ sauce recipe.

I made sandwiches using the French Loaf I baked.
The sandwiches were great. I am going to try some with real chicken next

So, the recipe I followed:

1. Microwave the soyburgers and shred them
2. Make BBQ sauce per Asha's recipe.
3. Add in the shredded burgers

Noting down recipe here for reference.

Barbecue Sauce:

Ingredients

1 tablespoon oil
1 tablespoon garlic paste,
1/2 cup chopped onion,
1 1/2 cups of tomato sauce ( I only used a cup)
1/4 cup of ketchup
1/2 cup of water
1/2 tbsp mustard powder, (used spicy mustard)
1/2 tsp ginger powder
1 tbsp lemon juice
1/2 tbsp Liquid smoke (didnt have it)
3 tbsp apple cider (used apple juice)
2 tbsp Worcestershire sauce
1/4 cup brown sugar or Molasses (used sugar + maple syrup)

Method:

Heat the oil
Add the minced garlic,cup minced onion and saute until transparent.
Stir in tomato sauce, ketchup,1/2 cup of water and boil.
Add the mustard powder, ginger powder,lemon juice,Liquid smoke, apple cider and Worcestershire sauce alongwith brown sugar or Molasses.
Simmer gently until thick.
Add chili pepper flakes, salt, and black pepper to your taste.
When sauce is thickish, add chicken, Simmer for 5 minutes, adjust the seasoning, and serve on burger buns

Whole Wheat French Bread

2007-09-15T20:15:00.000-05:00

From Recipezaar - http://www.recipezaar.com/102132

First time baking a loaf of bread. This tastes great. Next time, want to try whole wheat flour and white flour in a 3:1 ratio.

Ingredients:

1 tablespoon yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons olive oil or canola oil
2 cups whole wheat flour
2 cups white flour

Method

Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired.
Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour).
Bake at 375°F for 30 minutes.
Use within one day or double wrap and freeze.

Chicken Varattiyathu

2007-08-25T19:00:00.000-05:00

Today, I made Chicken Varattiyathu from Annita's website.
This is the link http://deepann.wordpress.com/2007/08/06/chicken-varattiyathu/

It was good. I followed her recipe, but made a lesser quantity

So, am putting down my quantities for future reference

Ingredients:-
4 drumsticks
3 medium sized onions thinly sliced
8 cloves garlic
an inch of ginger
1 sprig of curry leaves
3 tablespoons chilli powder
3 tablespoons coriander powder
1 tsp kitchen king masala ( am out of garam masala and no patience to grind my own right now :) )
2 tablespoons olive oil
salt to tate

Method : Exactly Annitas

Marinate the chicken with 1 tsp ginger garlic paste and salt for 1 hr preferably in a refrigerator.
Heat oil in a pan ,add onions,curry leaves,salt and rest of ginger-garlic paste and saute it for around 10 minutes until onion turns very translucent and soft
Add all the spices and fry it for 3 more minutes.Now add cooked chicken and fry it well till the chicken is well coated with the masala.Or else you can add the uncooked chicken directly into the sauteed masala and allow it to cook in the masala itself.
When a reddish brown color is attained,switch off the stove and allow it to stand for half an hour.Once cooled,the dish will turn into a dark brown appealing color.Serve with rice/roti.

Dudhi ka halwa

2007-06-03T16:21:00.000-05:00

Well, I don't usually need a recipe to gajar ka halwa. So, when I came to know that dudhi ka halwa can be made in the same manner, I decided to wing it. So , no perfect measurements here.
I made this for my husband's birthday and it was superb.
Maybe next time I make it, I will have better measurements.

Ingredients

6 cups grated dudhi (bottle gourd) ( I used two medium sized ones and grated it in the food processor)
1/2 a cup or less ghee
1/2 cup sugar
1/4 tablespoon saffron
1 tablespoon charoli
1/2 teaspoon cardamom powder
1 can sweetened condensed milk
2-4 tablespoons slivered almonds
2-4 tablespoons golden raisins

Method

Heat the ghee
Add the grated dudhi
Keep stirring intermediately
After the water almost dries off, add the saffron, nuts and raisins, cardamom and the condensed milk
Taste and add sugar to your taste and mix well.
Cook till almost dry.
Serve hot or cold

Simple Mixed Greens curry

2007-05-26T13:25:00.000-05:00

For the first time, I tried greens other than spinach. I got a mixed bag of spinach, mustard greens , collard greens and turnip greens. I made it like my spinach curry. It was really good. The tastes of the different greens went well together

http://sanashaikh.blogspot.com/2006/12/spinach-curry.html

The Foodie Blogroll

2007-05-25T18:58:00.000-05:00

The Foodie Blogroll seems like a good idea. So, I enrolled.
For details, check this out:

http://www.leftoverqueen.com/the-foodie-blogroll/

Pav Bhaji

2007-05-25T17:43:00.001-05:00

Pav Bhaji is one of my most favorite foods - I make it once a week :). This is my version. I have "standardised" it as my husband suggested and hence jotting it down. Measurements are not perfect, but are close. Adjust spices to your liking

Ingredients

To boil:

1 - 1 1/2 cup peas
2-3 cups potatoes ( 2-3 medium sized or 4 small sized potatoes)
2 cups cauliflower ( about half a head of a medium cauliflower)
1 cup tomatoes ( 1 medium tomato, add more if you like tomatoey flavor)
1 cup onion in large chunks
Optional Vegetables
1 cup cabbage (1/4 head of cabbage)
1 cup green beans
salt
1/2 teaspoon turmeric powder

To saute:

1 cup onions
1 tablespoon ginger
1 tablespoon garlic
4 green chillies
1/2 tablespoon cumin powder
1 tablespoon coriander powder
4 tablespoons chopped cilantro
2 tablespoons pav bhaji masala ( I use Badshah brand )
1 tablespoon kitchen king masala
1 tablespoon oil
salt to taste

Condiments:
chopped cilantro
chopped onions
chopped tomatoes
garlic chutney

Method:

1. Boil the vegetables in just enough water and mash them. (If water is excess you will either get runny bhaji or you need to drain it thus loosing nutrients and some flavor).
2. Heat the oil and saute the remaining ingredients
3. Add the mashed vegetables and bring to a boil.
4. Your bhaji is ready
5. Serve with crusty bread and the condiments.

Kaaram ( Chutney for Dosas and Idli)

2007-05-24T18:13:00.000-05:00

Another one from Asha at Foodie's hope.

http://foodieshope.blogspot.com/2006/08/karam.html

Today's dinner was courtesy of Asha's blog. I made the rava dosa and Kaaram from her blog.

Am posting the recipe from her blog for my reference - just changed a few things depending on what I usually have on hand and to my taste

Ingredients:

To Saute`:

2 teaspoons red pepper flakes
1 1/2 tbsp Chana Dal
1/2 tbsp Coriander seeds
1/2 tsp Fenugreek seeds
1/2 Big Onion
4-6 Tablespoons Dry Coconut
1-2 Garlic
Few Curry Leaves
1 tablespoon oil

Grind With:

1/2 teaspoon turmeric powder
1/2 teaspoon tamarind paste
Salt
1/2 tsp sugar
enough water to thin

SEASON:
1 tsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Curry Leaves
1 Red Chilly

HOW TO:

1. Heat 1 tablespoon oil
2. Add chana dal first and fry for a minute
3. Then add fenugreek seeds and coriander seeds
4. After they crackle, add ginger and garlic
5. Add onions and coconut
6. Grind with others to a paste.
7. Season with 1tbsp oil

Rava Dosa

2007-05-24T16:13:00.001-05:00

This was our dinner today with Asha's Kaaram.
From Foodie's Hope:

http://foodieshope.blogspot.com/2006/08/tasty-mysore-tomato-gojju-gravy-with.html

This makes about 10-12 dosas
Followed the recipe to a T. Its as follows:

1 cup Rava (Semolina)
1/4 cup all purpose flour
1/4 cup yoghurt
1 1/2 cup water
salt
pinch of baking soda
1. Mix Rava,all purpose flour, yoghurt,water and salt and let it rest for half an hour.
2.Add pinch of soda.(optional)
3. Heat Tava and pour a ladleful of batter and spread to a circle and drizzle some oil around and on top of the dosa.
3. When golden, flip and cook the other side

** Now this is easy for experts. Sometimes, if the pan becomes too hot, you are not able to spread the dosa easily. So, when you flip to cook the other side, lower the flame so that the pan becomes a little cooler for your next dosa.

Simple Eggplant(Brinjal) fry

2007-05-24T12:54:00.000-05:00

So, this is simple. We wanted to have something with minimal spices and still tasting good. And, the measurements are guesstimates as I made it a while back and didnt jot down. Will update with measurements next time, but I dont think it matters a lot.

Ingredients

1 large eggplant chopped ( I would say it would give 2-3 cups)
1/2 large onion sliced ( 1 cup ?)
2 green chillies chopped
2-3 cloves of garlic - grated (1/2 tablespoon)
1/2 tablespoon ginger - grated
turmeric
pinch of ajwain
pinch of garam masala
1 tablespoon chopped cilantro
salt to taste
1 tablespoon olive oil

Method

1. Heat oil
2. Add ajwain seeds
3. Once they crackle add rest of the ingredients
4. Stir occassionally
4. The vegetables will be ready in about 15 minutes

Mirchi wok

2007-05-23T21:24:00.000-05:00

Well, I thought that since we LOVE eating out, I should just maintain a list of things we ordered at different places. So, let me start with Mirchi Wok. The address is:

Mirchi Wok,
6365 B, Dobbin RoadCoumbia, MD 21045
(410) 730-4689

Mirchi Wok has the best lunch buffet - or dare I say the best "tasting" lunch buffet we ever had. And, believe me, we have had many. For the $10.95, its just unbelievable.

The cherry on top of the amazing food is that everything they serve is zabihah (halal) and so, it turns out great for us. But, the vegetarian food is equally tasty.

The menu is just awesome, with things you can just find at restaurants in India.

Check it out at : http://www.ezcolumbia.com/restaurants/menu/3866311345ce1bbc_1.pdf

So, we had mushroom pepper soup, hyderabadi biryani , gun powder roast and gulab jamuns.

As usual, everything was awesome, but the gun powder roast was too hot to handle even though it was too tasty. Probably will ask them to make it a bit milder as they do mention in the menu that its hot. We couldnt imagine that something could be that hot.

Vegetable Biryani from Chachi's Kitchen

2007-05-17T10:30:00.000-05:00

To try from here

http://chachiskitchen.blogspot.com/2007/05/hyderabadi-vegetable-biryani.html

Peanut butter frosting

2007-02-14T17:19:00.000-05:00

** from http://www.recipezaar.com/33520
** We love peanut butter :)

1/2 cup peanut butter, smooth
5 tablespoons margarine, softened
1 cup powdered sugar (or more, to taste)
1-3 tablespoon milk (only if needed to thin) (optional)

Method

Beat butters together with electric mixer, add sugar.
If too thick, add a little milk.

Chocolate Cake

2007-02-14T17:16:00.000-05:00

** Another chocolate cake - this one from scratch
** From http://www.recipezaar.com/31804
** Used the peanut butter frosting http://www.recipezaar.com/33520 also posted on the blog.
** Easy and goooood!!

3/4 cup cocoa powder
3/4 cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Method

Mix cocoa and boiling water.
Mix buttermilk, oil, eggs and vanilla together.
Mix dry ingredients together.
Mix dry ingredients into buttermilk/oil mixture.
Mix in cocoa.
Bake at 350 degrees Fahrenheit in two greased and floured and parchment lined 9-inch round pans.
Bake until tester comes out clean, approximately 30 minutes.

Whole Masoor and Rice pulao

2007-02-11T18:26:00.000-05:00

** Inspired by the dal-chaawal pulao on www.srefoodblog.com http://srefoodblog.blogspot.com/2007/01/dal-chawal-pulao.html

** I changed the spices to our taste but used the combination of whole masoor and rice. The measures are guesstimates. This was pretty spicy, but we like it that way

1 1/2 cup rice
1/2- 3/4 cup masoor
1 red onion thinly sliced
1 tablespoon ginger paste
2 tablespoons garlic paste
1 tablespoon chilli powder
2 tablespoon coriander powder
1 tablespoon cumin powder
1 - 1/2 tablespoon garam masala powder
1 teaspoon turmeric powder
1 tablespoon whole black pepper
1 teaspoon cinnamon powder
3-4 cardamom pods
3-4 whole cloves
salt to taste
1-2 tablespoon oil
water

Method

Soak the masoor and rice for half an hour approximately. ( Whole masoor doesnt take a lot of soaking time and cooks pretty quickly too compared to other whole pulses)
Heat the oil and add the whole masala and onions
When the onions are fried well, add the ginger and garlic
Add the remaining spices and heat for around 5 minutes
Add the rice and masoor
Add water - I cook in my pressure cooker, so the quantity I would use is almost as much as it comes to the top of the rice and dal, but not totally above it. But people who use pressure cookers would have a pretty good idea.
If you are not using a pressure cooker, I would say add as much water as it comes to the top of the masoor-rice mixture and close with a tight lid.
It will be ready in 10-15 mins. You can check the doneness and do accordingly.

Sesame Chicken

2007-02-07T10:30:00.000-05:00

** http://www.recipezaar.com/28785

3 whole boneless chicken breasts

Marinade

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3-5 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons brown sugar
1 teaspoon vegetable oil

Sauce
1 cup water
3 tablespoons hoisin sauce
2 tablespoons brown sugar
4 teaspoons dark soy sauce
2 teaspoons vegetable oil
2 cloves garlic, minced
2 tablespoons cornstarch
1 green onion, thinly slice
2 tablespoons toasted sesame seeds
3 1/2-4 cups peanut oil (for frying)

Method

cut the chicken into small, approximately 1-inch cubes.
Add the marinade ingredients and marinate the chicken for atleast 20 minutes.
While the chicken is marinating, prepare the sauce.
Mix together all of the sauce ingredients except for the green onion.
Pour them into a small pot and bring to a boil.
Turn the heat down to a low and keep warm while you are deep-frying the chicken.
Heat oil for deep-frying.
When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
Deepfry until golden brown.
Remove the cooked chicken pieces from the oil and drain on paper towels.
Repeat with the remainder of the chicken.
Just befoe you are finished deep-frying, bring the sauce back up to a boil.
Mix in the green onion.
Place the chicken on a large platter and pour sauce over.
Sprinkle with the sesame seeds.
Serve over rice.

Ginger dipping sauce

2007-02-07T10:25:00.000-05:00

** from http://www.recipezaar.com/108265

1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
3/4 cup white vinegar
1 1/2 cups soy sauce

Method

Put into a food processor mix onion and ginger.
pulse until well blended.
add lemon juice,vinegar and soy sauce.
mix well.

Chocolate buttercream frosting

2007-02-07T10:23:00.000-05:00

** from http://www.recipezaar.com/89207

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half)
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder, for light flavor or 1/2 cup unsweetened cocoa powder, for medium flavor or 3/4 cup unsweetened cocoa powder, for a dark rich flavor

Method

Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
Beat with an electric mixer, until the desired texture is achieved.
Note: because of the additional cocoa more cream may have to be needed to reach desired consistancy.

Strawberry Cheesecake Trifle

2007-02-07T10:21:00.000-05:00

** from http://www.recipezaar.com/48957

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

Method

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 tsp.
vanilla and the almond extract; set aside.
Fold the cool whip into the cream cheese mixture.
Gently stir in cake pieces; set aside.
Combine strawberries and sugar, stirring until sugar is dissolved.
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
Continue layering; finish with strawberries.
Cover with plastic wrap; and chill several hours.

"whatever Floats Your Boat" Brownies!

2007-02-07T10:19:00.000-05:00

** from http://www.recipezaar.com/32204

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

WHATEVER FLOATS YOUR BOAT

1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or nuts or M&M's or Reese's pieces or miniature marshmallows

Method

Preheat oven to 350 degrees.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in"WHATEVER FLOATS YOUR BOAT"!
Spread in pan and bake for 25 minutes.
Cool completely before cutting into squares.
For Vegetarian omit the marshmallows.

Microwave Chocolate Fudge

2007-02-07T10:15:00.000-05:00

** from http://www.recipezaar.com/123142

1 (400 g) can condensed milk
375 g dark chocolate melts, i use nestle (can use milk)
100 g slivered almonds (or favourite nut)
30 g butter

Method

Place choc, butter and condensed milk in microwave bowl, place in microwave for 3 minutes (Or till melted and glossy) stopping and stirring after every minute.
Stir in nuts and pour into slice tin lined with glad bake (sets quickly so don't dawdle -- lol)
Place in fridge, once set cut into bite size pieces.

Fresh Orange Muffins

2007-02-07T10:13:00.000-05:00

** from http://www.recipezaar.com/14325

1 orange, quartered and seeds removed (with peel)
1/2 cup orange juice
1 large egg
1/2 cup butter or margarine
1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda

Method

Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
Add egg and butter to food processor and combine; pour into large bowl.
Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
Stir to combine.
Fill muffin cups about 3/4 full.
Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

Banana Cinnamon Snacking Cake

2007-02-07T10:11:00.000-05:00

** from http://www.recipezaar.com/119804

1 1/2 cups all-purpose flour
1/2 cup sugar (or more for a sweeter cake)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup mashed ripe bananas
2 tablespoons oil
1 egg
1 teaspoon vanilla

Method

Set oven to 350 degrees.
Grease a 9-inch square baking pan.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not overmix!).
Spread the batter into prepared baking pan.
Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan.
Cool cake in pan on rack for 10 minutes.
Loosen sides of cake with a dinner knife or a spatula.
Invert cake right side up and cool completely.
Frost with cream cheese frosting or sprinkle lightly with powdered sugar.
Delicious

Nachos

2007-02-04T19:42:00.000-05:00

** Again, not a recipe with measurements. Just a list of ingredients with a method

Tortilla chips
Grated cheese ( I use Mexican Cheese Blend )
prepared Guacamole
Cooked black beans or refried beans - I like the Goya brand
Finely chopped tomatoes, onions/green onions, bell peppers
prepared salsa
hot sauce - I like Goya green HOT sauce
sour cream

Method

Preheat oven to 350 F
Line 1-2 baking sheets
Arrange the chips in a single layer
Put some beans on every chip
Sprinkle cheese generously :)
Bake till the cheese melt and the chips are a little crisp - about 7-10 minutes
Top with salsa, chopped veggies, guacamole, sour cream and hot sauce
Enjoy!!

Seviyan

2007-02-03T20:00:00.000-05:00

** A traditional Muslim dessert and one of my husband's favorites.
** I got this recipe from some website , but have tweaked it to make like my mother-in-law makes it. All of my friends who have tasted it LOVE it
** You can add more or less sugar as you like. And, about not getting it mushy - slow fire is a must. Also, once you make once or twice, you will know if you need to add more water or how much to add.

250 gms Seviyan or fine vermicelli (tastes better with the wheat seviyan)
100 gms Ghee
2 tbsps Honey
125 grams Sugar
Ground cardamom seeds
2-3 tablespoons poppy seeds
Finely sliced almonds, pistachios and fried raisins
Charoli

Put sugar , 6 ounces water and honey in a pan and dissolve on a slow fire.
Remove from fire and keep aside.
Heat ghee and put in vermicelli and fry gently to a golden color. Put in the prepared syrup, cardamoms and poppy seeds.
Mix well and cook on a very slow fire until the water or moisture is all absorbed.
Add more water if required.
When ready it should be separated and not mushy or sticking together.
Serve hot garnished with nuts and raisins.

Black Bean Soup With Cilantro Cream

2007-02-03T19:43:00.000-05:00

** from http://www.recipezaar.com/206388

1/2 cup sun-dried tomatoes
1 cup boiling water
4 slices bacon, chopped
1 small onion, chopped
1 tablespoon olive oil
1 (425 g) can black beans, drained and rinsed
14 ounces chicken stock or vegetable stock
1 large garlic clove, peeled and minced
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (Tabasco)
1/4 cup chopped fresh cilantro leaves (coriander)

Cilantro Cream

1/4 cup sour cream or creme fraiche
1
tablespoon chopped fresh cilantro leaves (coriander)
1/2
teaspoon ground coriander, spice
1 1/2
tablespoons fresh lime juice

Method

Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
To make the coriander cream: Combine all ingredients in a small bowl and mix well.
Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.

Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.

Salmon Cakes

2007-02-03T19:41:00.000-05:00

** from http://www.recipezaar.com/175118

3/4 cup plain breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1/4 cup sour cream
1 tablespoon Dijon mustard
1 egg white, beaten
1 (14 ounce) canned salmon, drained (WATER PACKED)
1 (4 1/2 ounce) can chopped green chilies, drained

Method

In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

Italian Stir Fry

2007-02-03T19:39:00.000-05:00

** from http://www.recipezaar.com/100766
** chef's comment from recipezaar.I highly recommend you do yourself a favor and get the hermetically sealed tofu (NOT the ones floating in water!). There is a big quality/flavor difference. Also, do not expect the same results if you do not make the recipe according to instructions. If you leave the liquid in the tomatoes or don't cook it according to instructions it will come out completely differently.

1 tablespoon oil
6-12 garlic cloves, minced
1-3 teaspoon red pepper flakes, to taste
1 (12 1/3 ounce) package extra firm tofu (I use Mori-Nu Silken)
2 (15 ounce) cans whole tomatoes, packed in juice
1/4 teaspoon oregano
1 teaspoon basil
salt, to taste
pepper, to taste
1 (12 ounce) package spaghetti, cooked, rinsed and drained
1/2 cup fresh parmesan cheese, grated

Method

Squeeze juice from tomatoes til dry; reserve tomatoes and juice in separate bowls.
Remove tofu from the box and place in a small bowl.
Squish with your hands until approximately the size of small peas; set aside.
Put oil, garlic, pepper flakes and tofu in wok or deep skillet; saute til garlic is golden (about 2 minutes).
Add squished tomatoes; stir 3-5 minutes.
Add spices; stir 3-5 minutes.
Add reserved tomato juice; continue to stir 3-5 minutes.
Add cooked, drained pasta; stirr 3-5 minutes.
Remove from heat; add cheese, toss and serve.
Let cool.
Best served at room temperature.

Tuna/Salmon patties

2007-02-03T19:37:00.000-05:00

** from http://www.recipezaar.com/158532

1 (6 ounce) can tuna (water packed)
2 medium size eggs
2 tablespoons lime juice (preferred, but lemon ok)
1 teaspoon dill
1/4 onion, finely minced (red or white)
crushed corn flakes, as bonding ingredient
olive oil, to brown patties

Method

Combine 1st 5 ingredients in a mixing bowl.
Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
Divide into 4 equal portions on a cutting board.
Shape patties & flatten to 3/4 in thickness.
Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
Note: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.

Lebanese Chicken

2007-02-03T19:35:00.000-05:00

** from http://www.recipezaar.com/34474

4 boneless skinless chicken breasts
1/3 cup onions, chopped
1 clove garlic, minced
1 tablespoon butter or margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Method

Rinse chicken and pat dry with paper towels.
Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
Add orange zest, orange juice and salt to skillet.
Bring to boil; reduce heat and simmer, covered, for 5 minutes.
Sprinkle cinnamon and all spice onto chicken.
Drizzle with honey.
Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
Meanwhile, cook couscous according to package directions.
Top couscous with chicken and sauce before serving.

Middle Eastern Tuna Salad Pitas

2007-02-03T19:32:00.000-05:00

** from http://www.recipezaar.com/169389
** usually have all of these ingredients on hand - will try one day soon

1 cup hummus
1 (12 ounce) can solid white tuna packed in water, drained and flaked
1/4 cup prepared mayonnaise
2 teaspoons dark sesame oil
1/4 cup green onions, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
1 pinch cayenne pepper
salt, to taste
4 whole-wheat pita bread, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves boston lettuce or red leaf lettuce, cleaned and patted dry

Method

To prepare tuna salad:

Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
Taste and add salt and more cayenne, if desired.
Salad can be prepared 1 day ahead.
To store, cover and refrigerate.

To assemble sandwiches:

Divide tuna salad equally and mound in pita pockets.
Add several tomatoes slices and a lettuce leaf to each pocket.
Arrange sandwiches in a basket or on a serving plate. Serve immediately.

Skillet Pizza Crust

2007-02-03T19:19:00.000-05:00

** from http://www.recipezaar.com/115005
** Ok, I tried these finally. I used half whole wheat flour and half all-purpose for a healthier version. I did add the Italian seasoning to the crust and they taste good
**They were really good and eaaasy to make. And what is even more great is I have some in the freezer for whenever I want a quick lunch/dinner.
** Our toppings: red onions,bell peppers, olives, pineapples, mushroom and cheese. I use whatever pasta sauce I have. Also, I saute the vegetables a bit because it doesnt stay in the oven for a long enough time for the veggies to get cooked through

3 (1/4 ounce) packages active dry yeast
1 teaspoon sugar
3/4 cup warm water (105 115)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water (105-115)
2 tablespoons olive oil
vegetable cooking spray
1 tablespoon Italian spices (optional)

Method

In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
Turn out dough onto floured surface; knead 5 minutes.
Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
Punch dough down; knead 4 – 5 times.
Divide dough into 6 equal portions; roll each into 8” circle.
Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
Cool crusts and freeze in an air-tight container up to 6 months.

TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.

FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

Sambar

2007-01-23T14:20:00.000-05:00

** Well, not an original recipe, but the propotions I like
** Add water to get desired quantity of sambar

2 cups Boiled vegetables - carrots, cauliflower, peas, drumsticks, eggplant
1 - 1 1/2 cup tuvar dal, soaked in water for 30-40 minutes
2-3 cups of water
1/2 -1 cup chopped tomato
1/2 -1 cup chopped onion
tamarind paste to taste
2 tablespoons sambar masala
1 tablespoon coriander powder
1 tablespoon chilli powder
1/2 tablespoon turmeric
1/2 tablespoon cumin seeds
1/2 tabespoon mustard seeds
1/2 tablespoon asafoetida (hing)
1/2 tablespoon methi seeds
2 tablespoons oil

Method

1. Boil the dal in water and keep aside
2. Add all the seeds and let splutter
3. Add the onions and tomatoes and saute till soft
4. Add all the spices
5. Add dal and vegetables
6. Add tamarind paste
7. Bring to a boil

Spicy Moong Dal

2007-01-22T13:32:00.000-05:00

** Our kind of comfort food. It will open up your nose and throat if you have cold :)
** I didnt add tomatoes , but this would taste good with some tomatoes or some tamarind extract

2-3 cups moong dal
2 tablespoons grated ginger
2 tablespoons grated garlic
1/2 cup chopped onion
2 tablespoons chopped green chillies
2 tablespoons coriander powder
1 tablespoon cumin powder
2 tablespoons garam masala
1 tablespoon turmeric powder
1 tablespoon chilli powder
2 tablespoons chopped coriander
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
4 cups water
salt to taste

Method

1. Soak the dal for half an hour
2. Boil the dal in water and keep aside.
3. Heat the oil
4. Add cumin and mustard seeds
5. Add ginger, garlic, onions and green chillies. Saute till the onions are a little soft
6. Add all the other spices
7. Add the cooked dal and mix well
9. Boil the dal till you get the desired consistency.
10. Serve with plain rice and pickle

** Remember, the dal will thicken up a little once it cools down

Microwave pudding for one

2007-01-17T16:52:00.000-05:00

** from http://www.recipezaar.com/46975
** Easy and delicious for the chocolate fix. I absolutely love this, hubby, not so much :)
** I add a little peanut butter to this - I love peanut butter :)

1/2 cup milk (I use 1%)
1 1/2 teaspoons cornstarch
1 pinch salt
1/4 cup chocolate chips

Method

Mix together milk, salt and cornstarch in microwave safe bowl.
Stir in chocolate chips.
Put in microwave uncovered for 40 seconds on HIGH.
Stir until chips are well melted& blended.
Heat another 30 seconds.
Keep a close eye on it so it doesn't bubble over.
At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
Do keep an eye on it at all times.
Eat it right away (which is the way I like it) or let it cool.

Kheema Mattar

2007-01-17T15:06:00.000-05:00

** I made this for the first time today and it turned out great. I have just estimated the measurements. If this sounds too spicy to you, please decrease the amount of spices

3 cups ground meat
1 cup peas
1 cup chopped onions
1/2 cup chopped tomatoes
2 tablespoons garlic paste
2 table spoons ginger paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 tablespoon garam masala
1 tablespoon cumin powder
2 tablespoons coriander powder
2 tablespoons oil
4 tablespoons chopped cilantro
salt
water

Method

1. Heat the oil.
2. Add the onions, garlic and ginger.
3. Once softened, add the seasonings.
4. Saute for about 3 minutes and add the peas and tomatoes.
5. Add the ground meat and cook.
6. Add water to get the consistency you want.
7. Add salt to taste.
8. Cook till done and add the cilantro and mix it.
9. Serve with bread or rice.

Apricot Barley Casserole

2007-01-17T12:25:00.000-05:00

** from http://allrecipes.com/recipe/apricot-barley-casserole/Detail.aspx
** We had this at our friends' place.
** This is really good. We loved it. Want to try it soon.

INGREDIENTS

2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins

DIRECTIONS
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.

Low-Fat Carrot Cake Muffins

2007-01-16T12:04:00.000-05:00

** from http://www.recipezaar.com/181385
** These were great. You will love it if you like carrot cake. I used I cup whole wheat and 1/2 cup white flours. I also added some cardamom powder.
** To top it all - they are LOW FAT

1 1/2 cups whole-wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup brown sugar (can use more or less)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out moisture with hands)
1/2 cup raisins
1/4 cup chopped walnuts

Method

Set oven to 350 degrees.
Line 12 muffin tins with paper liners.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done

Pickled turnips

2007-01-13T00:20:00.000-05:00

** from http://www.habeeb.com/Lebanese-food/Lebanese-recipes.15.html
** Had these at a Lebanese restaurant recently. The recipe looks easy enough to give it a try

Ingredients

2 cups water
1 cup vinegar
2 tsp. salt
1 beetroot
Several garlic cloves

Method

Wash turnips well and cut off a slice from the tops and bottoms.
Slice lengthwise into quarter-inch slices to within a half-inch of the bottom of the turnip.
Do not separate the slices entirely from each other.
Soak in water overnight.
Wash well in the morning.
Place in glass jar with the beetroot, to give color to the pickles.
Cover with the pickling solution prepared from the above ingredients.
These pickles may be eaten after three days.

Pineapple Fluff

2007-01-12T21:09:00.000-05:00

** from http://www.bawarchi.com/contribution/contrib1187.html
** Well, I havent made this recipe yet. But, I had a very similar dessert at a party and it was wonderful. I think I will add some coconut and leave out the dry fruits and nuts

Ingredients

8 oz Whipped Cream
16-20 oz Sour Cream
20 oz Crushed Pineapple
14 oz Condensed Milk

Method :

Mix sour cream & condensed milk, then add crushed pineapple & whipped cream. Mix well.
Set in refrigerator for 1/2 hour before serving.
Garnish with any or all....black grapes, raisins, currants, cherries, nuts......!!!!
Store in refrigerator & consume within two days.

Banana Coffee Cake With Strawberry Glaze

2007-01-12T20:48:00.000-05:00

** from http://www.recipezaar.com/159403

CAKE

1 1/2 cups Bisquick baking mix
2/3 cup sugar
1/4 teaspoon nutmeg
1 large egg
3/4 cup light sour cream
1/3 cup milk
1 1/2 teaspoons vanilla
1 1/2 cups mashed bananas

STRAWBERRY glaze

3/4 cup mashed strawberries
1/4 cup water
3/4 cup sugar
2 tablespoons cornstarch

Method

CAKE.
-Preheat oven to 350.
-Spray an 8x8 inch cake pan with butter-flavored cooking spray.
-In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
-In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
-Make a well in the center of the dry ingredients; pour in the liquid.
-Stir well to combine.
-Fold in mashed banana.
-Spread batter evenly into prepared cake pan.
-Bake for 25 to 30 mins or until a toothpick inserted in center comes out clean. Cut into squares & serve warm or cold -- or with Strawberry Glaze and dust with powdered sugar, if you wish.

Glaze.

In small saucepan, combine mashed strawberries, sugar and cornstarch. Cook over low heat, stirring constantly, until clear and slightly thickened. Cool. Pour glaze over cake. Chill.

Easy Coffee Squares

2007-01-12T20:45:00.000-05:00

** from http://www.recipezaar.com/76734

1/2 cup oil
2 cups brown sugar
2 eggs
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla (can use 2 teaspoons)
1 cup strong black coffee
12 ounces chocolate chips (or to taste)

Method

Set oven to 350 degrees.
Grease a large cookie sheet.
In a bowl combine oil, sugar and eggs, beat until well combined.
In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
Add the vanilla and coffee; mix until combined.
Stir in chocolate chips.
Spread on a cookie sheet.
Bake for about 35 minutes or until bars tests done.
Cool and cut into squares.
Delicious!

Egyptian Kebabs

2007-01-12T20:44:00.000-05:00

** from http://www.recipezaar.com/138110

2 boneless skinless chicken breasts
3 tablespoons yogurt
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 small onion, cut in half and broken up into layers
4 small tomatoes, halved
8 bamboo skewers
1 lemon, cut in wedges
parsley

Method

Cut chicken breasts into 1 inch cubes, 16 in total.
Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
Soak skewers in water.
Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
Grill or broil about 8-10 minutes, turning half way through cooking time.
Garnish with parsley and serve with lemon wedges for squeezing on top.

Thai Coconut Pudding/Custard

2007-01-12T20:42:00.000-05:00

** from http://www.recipezaar.com/98307

2 eggs
1/2 tablespoon all-purpose flour
1/2 teaspoon vanilla essence or rose essence
1/4 cup fresh grated coconut (optional)
5 tablespoons brown sugar
1/2 cup coconut milk
mint leaves, for garnish
icing sugar, for garnish
fresh fruit, cut into chunks or slices to serve
butter, for greasing dish

Method

Grease one baking dish or 3 individual ramekins with butter.
Preheat oven to 260°C.
Beat eggs and sugar well till it thickens.
Add essence and coconut milk.
Beat again.
Mix in grated coconut.
I have to add here that I think you should use only fresh coconut for the best result.
Mix well.
Pour into baking dish.
Place dish in a baking tray filled halfway with hot water.
Bake for 35 mins or till the top is brown and a tester comes out clean.
Chill and serve overturned in a plate or in the ramekins.
Dusted with icing sugar.
Served with any fruit (mango is wonderful) and garnish with the mint

Shish Tawook

2007-01-12T20:38:00.000-05:00

** from http://www.recipezaar.com/66035
** Hubby loves this , so gotta try this soon

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Method

Cut chicken breasts into pieces for skewers.
Mix remaining ingredients together to make a marinade.
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
Thread chicken on skewers and grill or cook under a broiler

Cheesecake cookies

2007-01-12T20:36:00.000-05:00

from : http://www.recipezaar.com/8166

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

Method

Heat oven to 350.
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.

nei appam

2007-01-08T19:39:00.001-05:00

To try

From,

http://what2cook2day.blogspot.com/2006/08/nei-appam.html

Burgers

2007-01-07T14:09:00.000-05:00

** First time making burgers, they turned out great. I made this with lamb , but I think any other meat should work fine too.
** Measurements are guestimates

For 3 burgers,

3 cups mground meat
1 teaspoon red pepper flakes
1 teaspoon worcstechire sauce
1 tablespoon garlic, grated
salt and pepper to taste
oil

Toppings

1/2 cup sauted sliced mushrooms
1/2 cup sauted sliced onions
lettuce
tomato
mayo
mustard
ketchup

Method

Make 3 patties
Put a hole in the center of the patties- This is to help the patties regain their size. The hole will close once the patties start cooking
Heat oil - only the first one might require oil coz ground meat already had some fat content
Cook the patties on one side for 3-4 minutes and flip and cook the other side for 3-4 minutes

Serve with the toppings

Mexican Flan ( Baked Caramel Custard)

2007-01-05T17:27:00.000-05:00

** from http://www.recipezaar.com/12354
** My first time making baked caramel custard - this was gooood. I did manage to get some crack patterns due to air pockets though. I guess that was coz of the kind of bowl I used. Will make again. **Also, I used skimmed milk

1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

Method

Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
In a large mixing bowl, lightly beat the eggs.
Stir in milk,1/2 cup sugar, vanilla and orange peel.
Place caramel coated ring mold in another pan and place on an oven rack.
Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
Bake at 325Ffor close to l hour or until a knife comes out clean.
Cool flan on a wire rack, Chill for at least 3 1/2 hours.
To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
Spoon the caramel that may remain in the mold on top of the flan.
Pile sliced fruit in the center and serve.

Indian-Spiced Stuffed Cauliflower

2007-01-04T17:45:00.000-05:00

** http://www.recipezaar.com/133109
** want to try this one day. the reviews this recipe has are too good

1 tablespoon ground turmeric
salt
3 lbs head cauliflower, core trimmed
2 tablespoons chickpea flour
1 cup plain low-fat yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons vegetable oil
1/4 cup roasted cashews, coarsely chopped
1/3 cup green beans, finely chopped
1 small carrot, finely chopped
1/4 teaspoon garam masala
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground fenugreek
1 cup cottage cheese
1/4 cup cheddar cheese, shredded
2 tablespoons dried currants
fresh ground pepper

Method

Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour into a medium bowl and let cool, then stir in the yogurt, Ginger Paste, Garlic Paste and 1 tablespoon of the oil; season with salt.
In a mini food processor, finely grind the cashews. In the small skillet, heat the remaining 1 tablespoon of oil. Add the green beans and carrot and cook over low heat, stirring, until crisp-tender, about 5 minutes. Add the garam masala, cumin, cayenne and fenugreek and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool, then stir in the cottage cheese, Cheddar, currants and ground cashews; season with salt and pepper.
Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets and in the crannies on the underside of the head. Set the stuffed cauliflower in a baking dish, right side up, and spoon the yogurt topping all over the head. Bake the cauliflower for about 1 hour, or until richly browned. Let cool for about 5 minutes before serving.

Santa Fe Beans and Rice

2007-01-04T17:42:00.000-05:00

** Want to make one of these days
** http://www.recipezaar.com/151779

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Method

Preheat oven to 350.
In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
Transfer to a greased 2 quart baking dish and top with onions and olives.
Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Tuna Salad Sandwich

2007-01-04T17:37:00.000-05:00

** Not a recipe, just a list of ingredients
** You can say that I like EVERYTHING in my tuna salad

mix
tuna
mayonnaise
mustard
relish
ketchup
horseradish
bell peppers
green onions
salt
pepper
horseradish

build

lettuce
tomato
bread slices

sometimes I add cheese slices to make tuna melt

Queso Blanco Dip

2007-01-04T17:34:00.000-05:00

** http://www.recipezaar.com/136923
** this is so easy. I want to try this out soon as hubby likes the what we get in restaurants

1 lb land o' lakes white American cheese, in the deli at Walmart
2 (4 ounce) cans diced green chilies, undrained
1/2-1 cup heavy cream, depending on thickness of dip you like

Method

Simmer all on the stove in a saucepan until smooth.

Toolie's partysize salsa

2007-01-03T15:48:00.000-05:00

**http://www.recipezaar.com/156085
10 roma tomatoes
500 ml low-fat sour cream
2 cups cheese, mozzarella cheddar and monteray jack mix
2 cups refried beans (fresh or canned)
5 large fresh garlic cloves, chopped fine
10 jalapeno peppers, seeds and pith removed
2 red bell peppers, seeds and pith removed, chopped fine
2 green bell peppers, seeds and pith removed, chopped fine
2 yellow bell peppers, seeds and pith removed, chopped fine
6 scallions, chopped with greens
1 medium zucchini, chopped fine
1 medium carrot, shredded on medium holes
1 lime, juice of
3-4 tablespoons extra virgin olive oil
1 cup flat-leaf Italian parsley, chopped
1 bunch cilantro, chopped
salt and pepper
cayenne pepper, to taste

Method

Shred cheeses, blend and set aside.
Scald tomatoes, remove skins and chop; add to large mixing bowl.
Clean pith and seeds from red, green and yellow peppers -- Chop medium and add to bowl.
Chop garlic cloves and scallions with greens and add to bowl.
Shred carrot on medium grate and add to bowl.
Chop and add herbs to bowl; use the entire bunch of cilantro; and half bunch of parsley.
Add other seasonings to bowl.
Cut 10 jalapeno peppers in half, lengthwise, remove pith and seeds.
Roast and peel 5 (10 halves) jalapeno peppers, cut into strips and chop; add to bowl.
Cut raw jalapeno peppers into strips and chop medium; set aside.
Add olive oil lime juice to bowl.
Combine ingredients in the bowl and mix well.
Set in refrigerator to blend flavours.
Next day: Heat refried beans; serve salsa, cheeses, sour cream, raw jalapeno peppers and beans each in their own bowl.
Serve with Tortilla chips or grilled pita bread, cut into triangles.

Easy Coffee Cake

2007-01-03T15:45:00.000-05:00

** http://www.recipezaar.com/152152

2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup sugar
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 egg, separated
1/2 cup whole pecans, chopped

Method

Preheat Oven to 350 degrees.
Spray bottom of 13x9 baking dish with a non-stick cooking spray. (Original recipe does not have this step, but i included it to make the removal of the cake easier).
Spread one can of the Crescent Rolls in the bottom of the 13x9 Pan. Pinch all the edges together to make one sheet.
Cream together 3/4 cup of sugar, cream cheese, Vanilla and egg yolk till creamy and smooth.
Spread mixture over the Crescent rolls.
Top with the second package of Crescent Rolls. Again, pinch together all the edges to make it one sheet.
Beat the egg white till frothy and spread on top.
Sprinkle the top with the remaining 1/4 cup of sugar and Pecans evenly.
Bake for 30 to 35 minutes till nice and golden brown.

Baklava

2007-01-03T15:42:00.000-05:00

** from http://www.recipezaar.com/54872
** I have made this once, it turned out very good. Its relatively easy to make and looks very pretty. Would be good for a good gathering.

1 lb phyllo pastry, thawed if frozen
1 cup butter, melted at room temp
3/4 cup sugar
1 teaspoon ground cinnamon
2 cups chopped walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey

Method

Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
Sprinkle nut mixture evenly over buttered phyllo in pan.
Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
Cut diagonally into squares, cutting completely through all layers.
Bake in preheated oven until crisp and golden, about one hour.
Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
Heat to boiling; pour evenly over hot baklava.
Let stand loosely covered 8 hours or overnight

Cabbage Sabji

2007-01-03T07:37:00.000-05:00

** A once a week deal

2 cups chopped cabbage
1-2 green chilies
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 cup chopped onions
1 teaspoon oil
1 teaspoon chopped cilantro
1 dash asafoetida powder
salt

Method

Heat the oil.
Add the cumin and mustard seeds.
Add the asafoetida powder.
Add ginger, garlic, chillies and onions.
Cook till the onions are a little soft.
Add the cabbage.
Add salt and turmeric powder.
Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
Add chopped cilantro.
Serve with Indian bread.

Variations:

I have these variations which I use depending on what I am in the mood for

1. Add chopped tomato along with the onions.
2. Add boiled, diced potatoes.
3. Add grated fresh coconut or dry coconut with the cabbage.

Bhindi (okra) sabji

2007-01-02T21:53:00.000-05:00

** Measurements are guesstimates.

4 cups bhindi

2 cups sliced onion

1 tablespoon ginger paste

1 tablespoon garlic paste

2 tablespoons coriander power

1 tablespoon cumin powder

1 1/2 tablespoon red chilli powder

1 teaspoon turmeric powder

1 teaspoon garam masala

salt to taste

2-3 tablespoons oil

water

Method

Heat the oil

Add onions and fry till the onions are glazed

Add ginger and garlic and saute for 2-3 minutes

Add the bhindi and cook through

Add water if needed.

Add all the spices and heat through

** I use frozen okra by microwaving it for 7-8 minutes. So, I usually do not need to add any water

Six layer mediterranean dip

2007-01-02T18:14:00.000-05:00

** from http://www.recipezaar.com/47041
** This is really great. I didnt divide the yogurt and drain it as it was for almost immediate consumption. Used basil-pepper feta. This time we didnt have olives at hand, but this would surely taste good topped with olives

8 ounces prepared hummus
1 1/4 cups plain yogurt, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemons or lime juice
1 cup seeded and chopped tomatoes
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
4-6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives

Method

First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
Combine remaining strained yogurt and cumin and spread over the hummus layer.
Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
Add a layer of feta, then finish it all off with olives.
Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

Easy Cinnamon Flop

2007-01-02T18:11:00.000-05:00

** recipe from http://www.recipezaar.com/77397
** Really great tasting and easy

2 cups flour
1 cup sugar
1 1/4 cups milk or half-and-half
3 teaspoons baking powder
1 pinch salt
1/2 cup brown sugar, more if desired
1-2 teaspoon cinnamon
1/4 cup butter, melted

Method

Prepare a greased 13 x 9-inch baking pan (this can also be baked in an 11 x 7-inch baking dish, or two smaller round cake pans).
In a bowl, mix all ingredients, except the brown sugar, cinnamon and melted butter.
Pour into prepared baking pan.
Generously spread dark brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for 20-25 minutes.
Note: if desired you may add in 1 egg, for a more cake-like texture, but it is not necessary.

Lemon Bars (Lighter Version)

2007-01-02T18:08:00.000-05:00

** from http://www.recipezaar.com/98582

3/4 cup all-purpose flour, sifted
1/4 cup yellow cornmeal
1 pinch salt
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
1 cup sugar, divided
1 large egg yolk
1 tablespoon nonfat yogurt
1/4 teaspoon vanilla
2 large eggs
1 large egg white
1/2 cup fresh lemon juice, strained
1 large lemon, zest of
1/4 cup all-purpose flour
powdered sugar, for dusting

Method

Position rack in lower third of oven and preheat oven to 350°.
Spray pan lightly with vegetable oil spray.
Make the crust: Stir the 3/4 cup of flour, the cornmeal, salt and baking soda together with a whisk to combine; set aside.
In a medium mixing bowl, beat the butter until creamy.
Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass.
Beat in the egg yolk, yogurt and vanilla.
Add the dry ingredients and beat on low speed just until combined--scrape the bowl and beater.
Knead the mixture briefly with your hands to mix thoroughly.
Press the dough evenly into the pan and prick all over with a skewer or fork.
If pan is lightweight, place on baking sheet.
Bake until brown on top, about 20-25 minutes.
Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
Whisk in the lemon juice and zest.
Whisk in the 1/4 cup of flour.
When crust is golden, reduce oven temperature down to 300°.
Pour topping over hot crust and bake 15-20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth.
Cool on a rack.
Chill before cutting into squares.

Shawarma

2007-01-02T18:06:00.000-05:00

** from http://www.recipezaar.com/13432

2 boneless skinless chicken breast halves, cut into bite-sized chunks
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons white vinegar
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 tablespoon oil
1/2-1 teaspoon ground sumac (optional)

Method

Mix all ingredients, cover and let marinate for an hour.
Cook over medium heat in a large saucepan until done (should be dry).
(I don't like onions and garlic all that much, so i pick the chicken out).
If you can get arabian pita bread from an international store, do so, it is a million times better than pita.
Heat bread, spread with a little mayo.
Put chicken along one side and wrap.
Variations: try adding french fries, or pickles.
Instead of plain mayo, mix some mayo with lemon juice, olive oil and garlic.

Cinnamon Raisin Bread

2007-01-02T18:04:00.000-05:00

** from http://www.recipezaar.com/98867

1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Method

Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
Remove from heat.
Let cool until lukewarm, about 120-125 degrees.
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
Roll up tightly (the long way).
The roll should be about 3 inches in diameter.
Cut into thirds, and tuck under ends and pinch bottom together.
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from oven and let cool on rack.
Take melted butter and spread over tops of loaves.
After about 20 minutes, lay loaves on their sides and remove from pans.
Allow to cool before slicing.

Rava Laddoos by Saffron hut

2007-01-02T07:25:00.000-05:00

**Got the recipe from this blog:
http://saffronhut.blogspot.com/2006/10/sandy-treats-rava-laddoo.html

** I made this to take to a New Year's Eve Party - they were great
** I have "tried" to made RAva Laddoos with the other recipe in this blog, but wasnt very successful. But this recipe worked for me. I still have to come up with a perfect recipe, but this is up there.
** The changes I made - I added about half a cup of dessicated coconut and used almonds. Also, I had to add milk inorder to make the laddoos as suggested by the tip given in the recipe.

I am putting down the the recipe here:

Ingredients:

1 cup rava (semolina)
3/4 cup sugar
1/2 cup water
1/4 cup ghee (you can use less if you want, it is not critical to the recipe)
3 tbsps cashewnuts
3 tbsps golden raisins
1 tsp powdered cardamom powder

Method:

Melt the ghee in a saucepan or wok.
Fry cashew nuts till golden brown and remove with a slotted spoon.
Fry the raisins in the same ghee and remove with a slotted spoon.
Fry the rava/semolina gently till golden brown and fragrant. There should be very noticable change in color and aroma when compared with the raw semolina. Set aside.
Mix the sugar and water in a pan.
Heat gently to a rolling boil and keep stirring.
Check the sugar syrup for a 1-string consistency. This means that when you lift the spoon from the syrup and feel the syrup coating the back of the spoon, it should be very sticky. Blow on it a bit before you touch it - it will be hot!. Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers. This is known as "one-string" sugar syrup.
Slowly stir in the the semolina to avoid forming lumps.
Stir in the cashews, raisins and cardamom powder.
Remove from heat and let cool.
When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.
Tips: My mixture became a bit powdery and I had to use a few drops of milk to form balls. This is A-OK!I'm sending these over to lovely Vee of Past, Present and Me for her special edition JFI-Diwali Treats.