tag:blogger.com,1999:blog-42751783742729513432024-02-21T06:31:56.565-08:00Vegetarian Cultural CreativesThe kitchen is an excellent platform to unleash our creativity. Adding a whiff of creativity to cultural cuisine can help create magic that melts in the mouth. I have a passion for food from different countries and cultures, though my recipes have a strong Indian flavor. This blog is to share the successful results of my constant endevor to make my recipes more healthy, easy, quick and tasty.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-4275178374272951343.post-5816719269347365832014-10-21T12:24:00.000-07:002014-10-21T09:53:03.968-07:00Kaju Badam Katli (Cashew Almond Thins)<div dir="ltr" style="text-align: left;" trbidi="on">
I've been meaning to try out Katli for a while now. What could be a more ideal occasion than Diwali, the awesome festival of lights and sweets?! It's also a nice way for me to celebrate my comeback to the blogging world after a long, three month break! My parents visited us for a couple of months and we had great fun visiting a lot of places, though my work kept me on my toes. Coming back to the Katli, it turned out really, really good, much better than I expected! Happy Diwali to everyone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYGmA8Q9IVAsJYHGKmM2vsomYcdCX7UKN0CeKVNbfbuDPYhtr4MnjJmeRju_5XwbfygceWq0x89hmRNThyPg-FFQW_-BlBX0b5ZiRfM4ZM5vsBXUF_TSMftZqeziV3s9XRBBObb71zBA/s1600/Kaju+Badam+Katli+%2528Cashew+Almond+Thins%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYGmA8Q9IVAsJYHGKmM2vsomYcdCX7UKN0CeKVNbfbuDPYhtr4MnjJmeRju_5XwbfygceWq0x89hmRNThyPg-FFQW_-BlBX0b5ZiRfM4ZM5vsBXUF_TSMftZqeziV3s9XRBBObb71zBA/s1600/Kaju+Badam+Katli+%2528Cashew+Almond+Thins%2529.JPG" /></a></div>
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Ingredients (makes about 20 pieces):<br />
<br />
cashewnuts - 1 cup<br />
almond powder - 1 cup (or, 1 cup almonds, dry roasted and powdered)<br />
sugar - 1 cup<br />
water - 1/4 cup<br />
ghee - 1 tbsp<br />
milk - 2 tbsp<br />
yellow food color - a pinch<br />
saffron strands - a few<br />
<br />
Method:<br />
<br />
Dry-grind the cashewnuts to a fine powder. Also dry-grind almond if necessary and keep aside. (I prefer the to use store-bought almond powder, to avoid the hassles with the skin)<br />
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Soak saffron strands in milk and add the yellow food color to it. Mix well and set aside.<br />
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Take sugar in a saucepan or heavy-bottomed vessel. Add water and bring to a boil. When it reaches one-string consistency, add the cashew powder and almond powder. Now, add saffron-soaked milk and ghee. Stir well to get a soft mixture. If it is too hard, add a little more milk (one teaspoon at a time). Mix well and stir. When it reaches a mouldable consistency, allow to cool. When it is cool enough to handle with bare hands (but still warm), knead it like a dough. Grease hands with a little ghee if required, to prevent flaking. Make a soft ball and roll out to a thin layer on a flat surface (I use the back of my baking tray) with a rolling pin (1/8 to 1/4 inch thickness). Decorate with silver varak if you like. (Personally, I'm no fan of the silver varak). Cut into diamond-shaped pieces (by horizontal slicing followed by oblique slicing). Indulge your sweet tooth any time!<br />
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Notes:<br />
1. The same recipe can also be used to make just kaju katli or badam katli - by substituting the nuts / nut powders accordingly.<br />
2. The powders have to be as smooth as possible.<br />
3. The dough must be brought to a malleable consistency before turning off the stove.<br />
4. While kneading and rolling out, the dough must still be slightly warm.<br />
5. If it becomes too dry, warm it with a little more milk, stirring constantly.<br />
6. If it becomes too wet and sticky, microwave for a couple of minutes before kneading.</div>
Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-43762659518117910202014-10-20T17:11:00.000-07:002014-10-21T09:31:13.439-07:00Special Ribbon Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
My mother-in-law makes awesome Ribbon Pakoda - so it happens to be one of the family favorites. So, whenever I make this crunchy snack, the expectations are really high. Thankfully, her special recipe works for me too!<br />
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Ingredients:<br />
<br />
rice flour - 4 cup<br />
gram flour - 1 cup<br />
red chilly flakes/powder - 3 tsp<br />
salt - 2 tsp<br />
light butter - 5 tbsp<br />
turmeric powder - a pinch<br />
pakoda masala - 1 tsp<br />
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Method:<br />
<br />
Make a dough by mixing the rice flour, gram flour, salt, butter, turmeric powder, pakoda masala and red chillies. Add more water slowly, as required (about 1.5 to 2 cups), and prepare a soft but firm dough. Press the dough through a ribbon pakoda mould and deep fry in hot oil until golden brown. Allow to cool to room temperature and store in airtight container.<br />
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Notes:<br />
If the dough is too soft, it will not flow thorugh the press without breaking up. If the dough is too hard, it will have difficulty flowing through the press. Consistency of the dough is the key factor.</div>
Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com13tag:blogger.com,1999:blog-4275178374272951343.post-56005703862688946102013-04-14T16:52:00.000-07:002013-04-14T06:20:22.361-07:00Mango Pachidi - chunky mango sauce<div dir="ltr" style="text-align: left;" trbidi="on">
Mango pachidi is traditionally made in my family on Tamil New Year's day. While the practice involves using neem flowers as well, I had to forgo that as I couldn't find it anywhere in my area. The spicy, sweet-and-sour sauce is meant to reiterate the multiple facets of life.<br />
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Ingredients (makes 2 cups):<br />
<br />
raw mango - 1 (thin-skinned)<br />
jaggery - 2 small cubes (1/4 cup)<br />
green chilly - 1 large<br />
red chilly - 1 large<br />
turmeric powder - a pinch<br />
mustard - 1/2 tsp<br />
oil - 1 tsp<br />
curry leaves - a twig<br />
salt - 1/2 tsp<br />
neem flowers - 2 tbsp (optional)<br />
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Method:<br />
<br />
Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.<br />
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Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.</div>
Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com8tag:blogger.com,1999:blog-4275178374272951343.post-62929557179130353362013-03-10T19:55:00.000-07:002015-03-14T17:01:06.281-07:00Karadaiyan nombu adai - sweet and savory versions<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white;"><span style="font-family: inherit;">Karadaiyan nombu is a fasting event observed by some South Indian women. Legend has it that on this day, Savithri, a queen whose family was banished to the forest, got back everything they lost and also brought her dead husband back to life with her steadfast devotion. </span></span><br />
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<span style="font-family: inherit;">While it is supposed to be fasting food, I personally love the taste of this simple adai.</span></div>
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<span id="yui_3_2_0_31_1331606032572226" style="font-family: inherit;">Ingredients (makes about 20 sweet and 20 savory adais):</span></div>
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<span style="font-family: inherit;">rice flour - 2 cups</span></div>
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<span style="font-family: inherit;">black-eyed peas - 1 cup / 1 can</span></div>
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<span style="font-family: inherit;">grated coconut - 1/3 cup</span></div>
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<span style="font-family: inherit;">jaggery - 3/4 cup</span></div>
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<span style="font-family: inherit;">green chillies - 2</span></div>
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<span style="font-family: inherit;">mustard seeds - 1 tsp</span></div>
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<span style="font-family: inherit;">black gram - 1 tsp</span></div>
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<span style="font-family: inherit;">bengal gram - 1 tsp</span></div>
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<span style="font-family: inherit;">cumin seeds - 1 tsp</span></div>
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<span style="font-family: inherit;">curry leaves - 1 stalk</span></div>
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<span style="font-family: inherit;">ginger paste - 1/2 tsp</span></div>
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<span style="font-family: inherit;">salt - 1/2 tsp</span></div>
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<span style="font-family: inherit;">oil - 2 tbsp</span></div>
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<span style="font-family: inherit;">ghee - 1 tsp</span></div>
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<span style="font-family: inherit;">elaichi powder - a pinch</span></div>
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<span style="font-family: inherit;">asafoetida - a pinch</span></div>
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<span style="font-family: inherit;">water - 4 cups</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Heat a tablespoon of oil. Fry coconut for a minute and add rice flour. Roast for a few minutes until the smell of raw rice flour is gone, but before it starts turning light brown. If using dry black-eyed peas, pressure cook them in plenty of water until just cooked. The black-eyed peas should not be overcooked or mushy. Drain and add to the roasted rice flour. Split the mixture into two halves.</span></div>
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<span style="font-family: inherit;">For sweet adai:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Melt jaggery in a sauce pan with half a cup of water. Once the jaggery is melted, add ghee, elaichi powder and another 1 1/2 cups of water. Bring to a boil and add one half of the rice flour mixture. Mix well and cook for a few minutes. Make a soft but firm dough. Roll out lemon-sized balls, flatten them into small patties and make a hole in the center. Steam cook until the surface turns slightly shiny (my electric steamer takes about 45 minutes and gas stove steamer takes about 25 minutes).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdziXOFFLmZ_WRr3go8marghU8z0ixJZwKI5-XZPxan9lgIjviNloV6zpTlA4OH60mvKdskApb4lO-ti30VxSJDV-nWtwlFE0oTD9QnA8UlrhKsMhaRqy6pI7zJTbe3G-P5XpSOGK6Lk/s1600/Sweet+adai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdziXOFFLmZ_WRr3go8marghU8z0ixJZwKI5-XZPxan9lgIjviNloV6zpTlA4OH60mvKdskApb4lO-ti30VxSJDV-nWtwlFE0oTD9QnA8UlrhKsMhaRqy6pI7zJTbe3G-P5XpSOGK6Lk/s1600/Sweet+adai.jpg" /></span></a></div>
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<span style="background-color: white; font-family: inherit;">For savory adai:</span></div>
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<span style="font-family: inherit;">Heat a tablespoon of oil. Add asafoetida, mustard seeds, cumin seeds, bengal gram and black gram. When it splutters and the grams start turning golden brown, add finely chopped green chillies and chopped curry leaves. Then add two cups of water and bring to a boil. Add salt and the remaining half of the rice flour mixture. Cook for a few minutes and make a soft but firm dough. Roll out into lemon-sized balls, flatten them out into small patties and make a hole in the center. Steam cook along with the sweet adai if possible, for the same amount of time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55SQ_F-CZFf54n65QhJeII61Y0oTzcH6N2rL44Kre00saS84itIckaOd4faexVs_4vCNmCGt3X5soCGTPQEjWYGpleLuRbF874fMefoafQrosug4kolBnoZJuSo3sP8xMNSgmjEzmrOA/s1600/Savory+adai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55SQ_F-CZFf54n65QhJeII61Y0oTzcH6N2rL44Kre00saS84itIckaOd4faexVs_4vCNmCGt3X5soCGTPQEjWYGpleLuRbF874fMefoafQrosug4kolBnoZJuSo3sP8xMNSgmjEzmrOA/s1600/Savory+adai.jpg" /></span></a></div>
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Notes:<br />
1. Add flour little by little to the boiling water and keep stirring, to avoid lumps.<br />
2. The flour needs to be cooked well before steaming.</div>
Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com6tag:blogger.com,1999:blog-4275178374272951343.post-20085134540076634202012-03-25T12:59:00.001-07:002012-03-25T13:00:00.614-07:00Spicy red kidney beans curry (Rajma masala)Dark red kidney beans is an excellent source of protein, fiber and iron, among others. I try to include at least a cup of this every week in my meal. Here is one recipe that makes a great combo for flat breads.<br />
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Ingredients:<br />
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red kidney beans (rajma) - 1 can<br />
tomato - 2<br />
onion - 1<br />
green chillies - 2<br />
plain beaten yogurt - 1 tbsp<br />
ginger-garlic paste - 1/2 tsp<br />
garam masala - 1 tsp<br />
cumin powder - 1/2 tsp<br />
red chilli powder - 1/2 tsp<br />
oil - 1 tsp<br />
turmeric powder - a pinch<br />
asafoetida - a pinch<br />
salt to taste<br />
grated cheese - 1 tsp (to garnish)<br />
chopped coriander - 1 tsp (to garnish)<br />
<br />
Method:<br />
<br />
Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.<br />
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Notes:<br />
1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.<br />
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com10tag:blogger.com,1999:blog-4275178374272951343.post-45845665060144260302012-02-25T18:42:00.002-08:002012-02-25T18:43:10.202-08:00Milk KesariA variant of the simple kesari, I loved this when a neighbor made it as an offering at a religious family function, got the recipe from her and tried it out.<br />
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Ingredients:<br />
<br />
sooji (rava) - 1 cup<br />
milk - 1 cup<br />
water - 2 cups<br />
ghee - 6 tbsp<br />
raisins - 2 tbsp<br />
sliced almonds - 1 tbsp<br />
cashewnuts - 1 tbsp<br />
orange food color - a pinch<br />
saffron extract (kesar essence) - 1/2 tsp<br />
<br />
Method:<br />
<br />
Warm up the water and milk separately. Dissolve orange food color in a tablespoon of milk and set aside.<br />
<br />
Roast cashewnuts in 2 tbsp of ghee until golden brown, drain and set aside. Roast the sooji in the ghee until it no longer smells raw and starts turning pinkish. Add lukewarm water and keep stirring to avoid lumps. Once the water gets absorbed, allow to cook for a few minutes, stirring constantly. Then add the lukewarm milk and continue stirring. Mix in the food color and saffron extract. Let it spread evenly. Once the mixture becomes semi-solid and reaches halwa consisteny, garnish with roasted cashews, sliced almonds and raisins.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com10tag:blogger.com,1999:blog-4275178374272951343.post-30159424750731143982012-01-22T16:56:00.000-08:002012-01-22T17:00:22.601-08:00Curry Pepper Gravy (Karuveppilai Milagu kuzhambu)This gravy comes in handy especially when someone at home is having a cold or fever - a great, traditional home remedy. My mother-in-law makes it almost every week as part of her regular menu, and that helps prevent cold and flu in the first place.<br />
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Ingredients:<br />
<br />
fresh curry leaves - 1 cup<br />
turmeric powder - a pinch<br />
salt - 3/4 tsp (adjust according to taste)<br />
oil - 1 tsp<br />
<br />
For roasting:<br />
<br />
pepper corns - 1 tbsp<br />
split yellow pigeon peas (toor dal) - 1 1/2 tsp<br />
split red pigeon peas (masoor dal) - 1 tbsp<br />
black gram (urad dal) - 1 tsp<br />
coriander seeds - 1 1/2 tbsp<br />
bengal gram (chana dal) - 1/2 tbsp<br />
red chillies - 2 small<br />
fenugreek seeds - 1/4 tsp<br />
cumin seeds - 1/2 tsp<br />
oil - 1 tbsp<br />
<br />
Method:<br />
<br />
Wash and soak fresh curry leaves in a cup of water for about half an hour.<br />
<br />
Heat oil and add the ingredients listed for roasting. Fry till golden brown. Allow to cool, dry-grind in a food processor and keep aside.<br />
<br />
Grind the curry leaves to a fine paste in a food processor with a little water.<br />
<br />
Heat a teaspoon of oil, add mustard seeds and half a teaspoon of black gram. When it splutters, add the curry leaves paste, and brind to a boil with 2 cups of water. Add the dry gram powder and salt. Boil for about five minutes until the mixture thickens a bit. Serve hot with rice.<br />
<br />
Notes:<br />
Use the water used to soak the curry leaves for boiling the gravy - do not throw it away, it contains nutrients!Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com12tag:blogger.com,1999:blog-4275178374272951343.post-2788903823843633882012-01-02T13:42:00.000-08:002012-01-02T13:42:28.478-08:00Shahi bread puddingWith my sweet-tooth striking again, and not a lot of ingredients available handy to work with, I had to put together a little snack for the weekend. While the idea was in my head for a while, the New Year was the perfect opportunity! Hope this New Year brings health and all the happiness we wish for!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7iaz7AnspBOXIwiscSXPkhgEfbUREzbx2lvozFS3_o2ejVazPLe9q9BSJfG_im52of4Mtkj_e8K27tlUN8pF4D90ePYiP48fPdYz74mpJqz9aYAb4CJe2FryLlg03GzqSKRwdLZpOMM/s1600/Shahi+Bread+Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7iaz7AnspBOXIwiscSXPkhgEfbUREzbx2lvozFS3_o2ejVazPLe9q9BSJfG_im52of4Mtkj_e8K27tlUN8pF4D90ePYiP48fPdYz74mpJqz9aYAb4CJe2FryLlg03GzqSKRwdLZpOMM/s1600/Shahi+Bread+Pudding.jpg" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
white bread slices - 8<br />
butter - 2 tbsp<br />
sweetened condensed milk - 1 can<br />
raisins - 1/2 cup<br />
apple juice - 1/4 cup<br />
vanilla extract - 1 tsp<br />
whole milk - 3 cups<br />
sliced almonds - a few<br />
<br />
Method:<br />
<br />
Soak raisins in apple juice for a couple of hours.<br />
Remove the crust from the bread and cut into triangles.<br />
<br />
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.<br />
<br />
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.<br />
<br />
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.<br />
<br />
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.<br />
<br />
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.<br />
<br />
Notes:<br />
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!<br />Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-76023046282303250032011-12-28T14:12:00.000-08:002011-12-28T17:51:33.090-08:00Eggless Christmas Fruit cakeIn my childhood, we used to share Diwali sweets and snacks with our neighbors, who reciprocated the favor during Christmas. Oh, I absolutely love those awesome fruitcakes they make for Christmas! With great hesitation, I tried the eggless version of the fruit cake, but it came out pretty good. Wish you all a very happy and healthy New Year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqlUMe7po85w79jhc5U38qEGKKCcZFHR0echyphenhyphenPXNYwC26oQjFSfwPck7GkzihlvqtoRHrFwvvfNoJvFLcMiVX0nkshs_DsDIiwW-KkrZtPIkQg863B7RDrbL7IhrQ2_8dAIVKW7G4H6A/s1600/Eggless+Christmas+Fruit+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqlUMe7po85w79jhc5U38qEGKKCcZFHR0echyphenhyphenPXNYwC26oQjFSfwPck7GkzihlvqtoRHrFwvvfNoJvFLcMiVX0nkshs_DsDIiwW-KkrZtPIkQg863B7RDrbL7IhrQ2_8dAIVKW7G4H6A/s1600/Eggless+Christmas+Fruit+cake.jpg" /></a></div>
<br />
Ingredients:<br />
<br />
all-purpose flour - 1 1/2 cups<br />
butter - 2 sticks<br />
raisins - 1 cup<br />
dried cherries - 1/4 cup<br />
dried cranberries - 1/3 cups<br />
dried blueberries - 1/4 cup<br />
apple juice - 3/4 cup<br />
baking powder - 1 tsp<br />
baking soda - 1/2 tsp + 1/2 tsp<br />
vinegar - 1 tbsp<br />
sugar (light brown) - 1/2 cup<br />
milk - 3 tbsp<br />
<br />
Method:<br />
<br />
Soak dried fruit in apple juice overnight.<br />
Mix 1/2 tsp baking soda in vinegar and keep aside.<br />
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).<br />
<br />
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.<br />
<br />
Notes:<br />
1. The batter is usually thicker for fruitcake than regular cake.<br />
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com8tag:blogger.com,1999:blog-4275178374272951343.post-65026205847543695012011-12-04T19:39:00.000-08:002011-12-04T19:39:22.130-08:00Creamy Dum AlooWho doesn't love baby potatoes? Carefully selected, golden fried baby potatoes in rich and creamy gravy, this item is sure to be a hit in any party! Just put calorie-counting on hold while gorging on this though :)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRUvgplu8CjY9NcpDTzQNk6k9Z1yRYz8BcCh59Fd8i90jRxsy-OxLhg0y7v0_ZU8GOvstVVoL5yqXheDkmD8kPxWiEIRh5KfapFi_lzdrE3XUZXoXuYB8p5KZGcARWcsHcl7Gf0lG9fE/s1600/Creamy+dum+aloo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRUvgplu8CjY9NcpDTzQNk6k9Z1yRYz8BcCh59Fd8i90jRxsy-OxLhg0y7v0_ZU8GOvstVVoL5yqXheDkmD8kPxWiEIRh5KfapFi_lzdrE3XUZXoXuYB8p5KZGcARWcsHcl7Gf0lG9fE/s1600/Creamy+dum+aloo.JPG" /></a></div>
<div>
<br /></div>
<div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
baby potatoes - 8</div>
<div>
tomatoes - 2 (medium)</div>
<div>
green chillies - 4 (adjust according to taste)</div>
<div>
ginger - 1 1/2 inch piece, peeled (or ginger paste - 1 tsp)</div>
<div>
red chilli powder - 1/4 tsp</div>
<div>
coriander powder - 3/4 tsp</div>
<div>
garam masala - 1/2 tsp</div>
<div>
turmeric powder - a pinch</div>
<div>
cashewnuts - 2 tbsp (chopped)</div>
<div>
milk - 1/4 cup</div>
<div>
whipped cream - 2 tbsp</div>
<div>
yogurt - 1/2 cup, beaten</div>
<div>
oil - 2 tbsp</div>
<div>
salt - 3/4 tsp (adjust according to taste)</div>
<div>
fresh coriander leaves - 2 tbsp (chopped)</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
Boil baby potatoes (or microwave them for five minutes), cool, peel them and keep aside.</div>
<div>
<br /></div>
<div>
Soak cashewnuts in warm milk for 10 minutes.</div>
<div>
<br /></div>
<div>
Grind chopped tomatoes, green chillies and ginger in a food processor. Keep aside.</div>
<div>
<br /></div>
<div>
Grind soaked cashwenuts and blend in the whipped cream. Keep aside.</div>
<div>
<br /></div>
<div>
Heat a tablespoon of oil and lightly fry the cooked baby potatoes. when it starts turning golden brown, remove from fire, prick all over with a fork and keep aside. Heat the remaining oil and add the blended tomato mixture. Add turmeric powder, coriander powder, red chilli powder and salt. Cook for 5 minutes. Add beaten yogurt and cook for another 3 minutes. Drop the baby potatoes into the mixture and pour the cashew-cream mixture over it. Add about a cup of water and garam masala. Cook for about 10 minutes until the mixture reaches the required gravy consistency. Garnish with fresh chopped coriander leaves and serve hot with flat breads or rice.</div>
</div>Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com12tag:blogger.com,1999:blog-4275178374272951343.post-2461864341267708032011-11-23T11:20:00.000-08:002011-11-23T11:55:31.969-08:00Walnut halwaWe all know that nuts are a great option for healthy snacking. I usually don't pay much attention to those flyers from my health insurer, but there was one that spoke about nuts, which caught my attention. It identified walnuts as the king of nuts, when it comes to nutritional value. Being a great source of omega-3 and monounsaturated fatty acids, the antioxidant ellargic acid and anti-inflammatory properties, it helps support the immune system, fight cancer and protect heart health, among an array of health benefits. So, I decided to try using this incredible nut as the key ingredient in my dessert this birthday! Happy Thanksgiving!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhl0qkespHydMbw8LV05uNWzI9v-luYXs1_f5uqemsAS_oKzwi0NbObYPir1erQDzf-RYBJFXBWsGZIuRlETqpHS50_a9M4yXTtnHHHvJk2OPd8t1aYeLqJe-B3dptnABeG1HLvx80Yrk/s1600/walnut+halwa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhl0qkespHydMbw8LV05uNWzI9v-luYXs1_f5uqemsAS_oKzwi0NbObYPir1erQDzf-RYBJFXBWsGZIuRlETqpHS50_a9M4yXTtnHHHvJk2OPd8t1aYeLqJe-B3dptnABeG1HLvx80Yrk/s1600/walnut+halwa.JPG" /></a></div>
<br />
<br />
Ingredients (makes about 1 1/2 cups of halwa):<br />
<br />
walnut - 2 cups (chopped) + 2 tbsp for garnishing<br />
milk - 1 cup<br />
sugar - 1 cup<br />
ghee (clarified butter) - 2 tbsp<br />
water - 1/4 cup<br />
<br />
Method:<br />
<br />
Take walnuts with milk in a microwaveable bowl. Warm it up for about 3 minutes. Let the walnuts soak in milk for a couple of hours. When cool, grind them in a food processor to get a smooth paste.<br />
<br />
Heat sugar, add water and as soon as it starts bubbling, add the walnut paste and keep stirring. Once it starts thickening, add ghee. When the mixture reaches halwa consistency and leaves the sides of the pan, add the walnut pieces set aside for garnishing, remove from fire, allow to cool and enjoy lukewarm!Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com8tag:blogger.com,1999:blog-4275178374272951343.post-7510801227328522892011-11-14T10:31:00.000-08:002011-11-14T10:31:29.536-08:00Eggless vanilla teacakeWhen I was in India, we never had a baking oven. Since childhood, it was my dream to be able to bake some day. When I moved to the US, where almost every home has a baking oven, this was the first cake I baked - and to this day, it is my personal favorite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ggt_yeCWWg9ZUvBHtQ_HsXQKdZINEbCH1w_3Jrpmq9jRV-BeppVlku5aV9_-vF0CHIp1RrJofRxLVzKpthPyXL49HVG_MFGwjLSTkkvDNcBKNya512oO_8XN3oD2QWj4fTcawxmiHnk/s1600/Eggless+vanilla+tea+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ggt_yeCWWg9ZUvBHtQ_HsXQKdZINEbCH1w_3Jrpmq9jRV-BeppVlku5aV9_-vF0CHIp1RrJofRxLVzKpthPyXL49HVG_MFGwjLSTkkvDNcBKNya512oO_8XN3oD2QWj4fTcawxmiHnk/s1600/Eggless+vanilla+tea+cake.jpg" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
all-purpose flour - 2 cups<br />
sweetened condensed milk - 1 can<br />
butter - 1 stick (8 tbsp)<br />
baking powder - 1 tsp<br />
baking soda - 3/4 tsp<br />
orange juice or soda - 3/4 cup<br />
yogurt - 5 tbsp<br />
vanilla extract - 1 tsp<br />
<br />
Method:<br />
<br />
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.<br />
<br />
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.<br />
<br />
Notes:<br />
Baking powder and baking soda need to be mixed thoroughly with flour.<br />Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com9tag:blogger.com,1999:blog-4275178374272951343.post-55410281746092731592011-10-30T12:25:00.000-07:002011-10-30T12:30:57.780-07:00Thattai (Rice flour thin crisps)I'm surprised at how I hadn't thought of posting my husband's favorite savory rice flour thin crisps (thattai) so far. This is my grandmother's traditional recipe, also one of the items I made this Diwali. While it is not difficult to make, it certainly is time-consuming, but the result is well worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gyFXFX5qXuYboHuszsVkZl45IMUCcAU_GYaMrN8Qz1MgGIv6d2ADyLllz3AzIOiMkwXvrL0HFwvVVxjenpE5xuxFwqOqVr5RiG8Hto9_Nu8RkqDbLKH1C84QFlOVbgVEDGJ91Cpy3ew/s1600/Thattai.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gyFXFX5qXuYboHuszsVkZl45IMUCcAU_GYaMrN8Qz1MgGIv6d2ADyLllz3AzIOiMkwXvrL0HFwvVVxjenpE5xuxFwqOqVr5RiG8Hto9_Nu8RkqDbLKH1C84QFlOVbgVEDGJ91Cpy3ew/s1600/Thattai.JPG" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
rice flour - 2 cups<br />
black gram (urad dal) powder - 2 tbsp<br />
grated coconut - 2/3 cup<br />
curry leaves - a few twigs<br />
butter - 2 tbsp<br />
bengal gram (chana dal) - 2 tsp<br />
cumin seeds - 1 tsp<br />
white sesame seeds - 1 tsp<br />
chilli powder - 2 tsp (adjust according to taste)<br />
salt - 1 1/2 tsp (adjust according to taste)<br />
water - a little more than 1 cup<br />
<br />
Method:<br />
<br />
Soak bengal gram (chana dal) in water and microwave for a minute or 2 until warm. Grind curry leaves and coconut in food processor. Keep aside.<br />
<br />
Fry cumin seeds and sesame seeds in butter. Add coconut and fry for a minute. Then add the rice flour and urad flour. Roast until it no longer smells raw and starts turning slightly pinkish. Mix in the soaked gram, salt and chilli powder. Knead to a soft dough. Flatten out into round discs and deep fry till golden brown. Allow to cool to room temperature and immediately store in an air-tight container.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com10tag:blogger.com,1999:blog-4275178374272951343.post-6104030719770352562011-07-17T10:54:00.000-07:002011-07-17T10:57:48.176-07:00Spicy sweet-potato fryWhen I visited my physician for the annual check-up, I shared my general diet chart with her and asked for suggestions. She mentioned to include sweet-potatoes at least once a week, given the enormous amount of Vitamin A and other essential nutrients it contains. But that posed a bit of a challenge as my husband does not like anything sweet as part of his meal (unless it is explicitly a dessert). So, I had to come up with a way to suppress as much of the sweetness as possible. When I made this recipe, he was racking his brain as to what it was, but couldn't make out that it was sweet-potato fry!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFB1qHZJQjWsQndeip1dVpzv6WTmTWVk-qD-Z11B6dr-pmOCuKGpnNc19glyDisGd_wF-OF24NcDseN8dfIrZ93B5S9MxoucxO6_xG2XmBBcaZNTbFGik5rcj8QuxapDFe9vzehLF-_U4/s1600/spicy+sweet+potato+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFB1qHZJQjWsQndeip1dVpzv6WTmTWVk-qD-Z11B6dr-pmOCuKGpnNc19glyDisGd_wF-OF24NcDseN8dfIrZ93B5S9MxoucxO6_xG2XmBBcaZNTbFGik5rcj8QuxapDFe9vzehLF-_U4/s1600/spicy+sweet+potato+fry.jpg" /></a></div>
<br />
Ingredients:<br />
<br />
sweet potatoes - 2 (peeled and grated)<br />
red chilli powder - 1 tsp<br />
salt - 1 tsp<br />
turmeric powder - a pinch<br />
asafoetida - a pinch<br />
curry leaves - a twig<br />
oil - 1 tbsp<br />
mustard seeds - 1/2 tsp<br />
cumin seeds - 1/2 tsp<br />
black gram - 1 tsp<br />
curry powder - 1/2 tsp<br />
<br />
Method:<br />
<br />
Heat oil. Add mustard seeds, cumin seeds and black gram. When it splutters and starts turning golden brown, add asafoetida, curry leaves, salt, turmeric powder and red chilli powder. Stir to mix and add the grated sweet potatoes. Stir and allow to cook for about 5 to 7 minutes until soft but not mushy. Add curry powder, mix well and serve fresh.<br />
<br />
Notes:<br />
Grate sweet-potato in medium to large-sized julianne, so it gets cooked properly without turning mushy.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com14tag:blogger.com,1999:blog-4275178374272951343.post-16460240737412299952011-06-20T18:03:00.000-07:002011-06-20T18:04:17.821-07:00Quinoa chocolate halwaWe have tried different things with the nutrition-rich quinoa, but I wanted to figure out how well it lends itself to a sweet dish. Quite surprisingly, its nutty flavor passed the test with flying colors! I should confess that I needed a good amount of vanilla extract to mask its smell which put me off a bit, but the added flavor did the trick and it tasted great!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hHucawvvemUBRXowcNSFJWi67Sw77t1_xRDW68e38EtkDIJIqBgkT801xcoCf6mcNxNNsT8PL6OPvj_OuFB0Ja4gCJNDLamAsZCxfWW6Pt6UH-GFWFATEXo-Rq8zIAZO7Xs8RlbHWp0/s1600/quinoa+chocolate+halwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hHucawvvemUBRXowcNSFJWi67Sw77t1_xRDW68e38EtkDIJIqBgkT801xcoCf6mcNxNNsT8PL6OPvj_OuFB0Ja4gCJNDLamAsZCxfWW6Pt6UH-GFWFATEXo-Rq8zIAZO7Xs8RlbHWp0/s1600/quinoa+chocolate+halwa.jpg" /></a></div>
<br />
Ingredients (serves 4):<br />
<br />
quinoa - 1 cup<br />
milk - 4 cups<br />
sugar - 1 cup<br />
cocoa powder - 2 tbsp<br />
ghee (clarified butter) - 4 tbsp<br />
sliced almonds - 3 tbsp<br />
vanilla extract - a few drops<br />
<br />
Method:<br />
<br />
Cook quinoa in 2 cups of milk. Cool and pulse in a food processor with 2 cups of milk, to form a smooth paste - well, as smooth as possible (it is difficult to grind whole quinoa to a completely smooth paste). Heat sugar with 1/4 cup water. Once it dissolves, add quinoa paste. Dissolve cocoa powder in a little milk and add to the quinoa-sugar mixture. Add vanilla extract and cook for a few minutes until the mixture thickens. Mix in the ghee and 2 tablespoons of sliced almonds. Stir until the mixture leaves the sides of the pan. Decorate with the remaining sliced almonds and serve warm.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com14tag:blogger.com,1999:blog-4275178374272951343.post-43061158307500677272011-06-05T15:17:00.000-07:002011-06-05T15:17:20.430-07:00Chayote Squash Stew<br />
Chayote squash is probably not a major favorite in any household. It is one of those less-talked-about vegetables that seems to vanish into the background of the veggie world. This simple, tasty, fiber-rich stew is the only recipe I make with chayote squash, which is one of the few vegetables my husband eats without complaining.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYc5x9Wd7BhEdm0qzOdmDlnC-_ouOgHSEhY0MUPBpGvnT8ciUcrKYAlRbpUxMD9PYtHpGmwUI8WGqW9A8-Dz33R0MpuRsP838G0xj8jCFwhI0Faqtyr_EMu2p2DvOD3AEuX-jqio364Q/s1600/chayote+squash+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYc5x9Wd7BhEdm0qzOdmDlnC-_ouOgHSEhY0MUPBpGvnT8ciUcrKYAlRbpUxMD9PYtHpGmwUI8WGqW9A8-Dz33R0MpuRsP838G0xj8jCFwhI0Faqtyr_EMu2p2DvOD3AEuX-jqio364Q/s1600/chayote+squash+stew.jpg" /></a></div>
<br />
Ingredients:<br />
<br />
chayote squash - 2 (Peeled and chopped fine)<br />
mung beans - 1/2 cup<br />
green chillies - 2 (adjust according to taste)<br />
sambar powder - 1 tsp<br />
ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled, chopped fine)<br />
mustard seeds - 1/2 tsp<br />
black gram - 1/2 tsp<br />
cumin seeds - 1/2 tsp<br />
turmeric powder - a pinch<br />
asafoetida - a pinch<br />
oil - 2 tsp<br />
lemon juice - 1 tbsp<br />
salt - 1 tsp (adjust according to taste)<br />
<br />
Method:<br />
<br />
Heat a teaspoon of oil and add cumin seeds, asafoetida and green chillies. Then add washed mung beans and fry for a minute. Add chayote squash, turmeric powder, sambar powder and salt. Pressure cook with about 3 cups of water until the beans are done. Mix in the lemon juice. Heat the remaining oil with mustard seeds and black gram. When the gram turns golden, pour over the stew and cover immediately. Leave covered for a minute and serve hot with rice or breads.<br />Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com10tag:blogger.com,1999:blog-4275178374272951343.post-35065154166358327602011-05-25T19:27:00.000-07:002011-05-25T19:27:51.031-07:00Whole-grain Chinese vegetable fried riceMy husband and I are usually on opposite sides of the spectrum when it comes to Chinese food. This version of Chinese fried rice is the only exception. The colorful medley of vegetables combined with the goodness of whole grain and the crispiness of bean sprouts, simmered in Chinese seasoning, caters to every taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoO458OG33nyh_czoFB-Nib_c5LnsycVv-TDw7sM0P-k7Dq9wqhHMRyBV8a9Hiz7uQXr7vIu7XBqddRYpv3itl0e-ABIDAJ27Z6KVovzVOlJ3VVM4L7lNkjRGmJ2Jhh8gHEzQnysBB6M/s1600/Whole-grain+Chinese+vegetable+fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoO458OG33nyh_czoFB-Nib_c5LnsycVv-TDw7sM0P-k7Dq9wqhHMRyBV8a9Hiz7uQXr7vIu7XBqddRYpv3itl0e-ABIDAJ27Z6KVovzVOlJ3VVM4L7lNkjRGmJ2Jhh8gHEzQnysBB6M/s1600/Whole-grain+Chinese+vegetable+fried+rice.jpg" /></a></div>
<br />
Ingredients: (serves 2)<br />
<br />
<br />
long grain brown rice - 1 cup<br />
scallion (spring onions) - 1/2 cup (chopped fine)<br />
diced carrots+peas - 1/2 cup (cooked separately)<br />
bean sprouts - 1/3 cup<br />
sesame seed oil - 1 1/2 tbsp<br />
vinegar - 1 tbsp<br />
light soy sauce - 2 1/2 tbsp<br />
crushed ginger - 1 tsp<br />
sesame seeds - 1/4 tsp<br />
pepper - 1/4 tsp<br />
salt - 1/2 tsp<br />
<br />
Method:<br />
Soak brown rice in 6 cups of water overnight (or soak in warm water for a couple of hours) and microwave for 35 minutes (or until cooked). Keep aside and allow to cool. Heat sesame seed oil in a wok and fry scallion till done. Add prepared rice, carrots+peas and ginger. Mix in the soy sauce, vinegar and bean sprouts. Stir-fry for a couple of minutes. Sprinkle sesame seeds and serve fresh.<br />
<br />
Notes:<br />
Adjust seasoning according to taste.<br />Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com13tag:blogger.com,1999:blog-4275178374272951343.post-58423649876972271732011-05-15T18:06:00.000-07:002011-05-15T18:06:08.435-07:00Grilled veggie sandwichThis has been a "back to basics" week for me - getting back to good health, starting off on a new project, minimal cooking, etc. Just to give a fresh start to my kitchen as well, we settled for this refreshing bite today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwU6XDq22bLtJ0Cf2oAVqnu0xry6Ab_kAxo6rOgnKeCCe6Fnn72eegIXaAJ0bmzufedWUEENLa-xcBiPu_7m4at7k70ffAG1j8QJMngVWJrqp7bY8XzSrIr6-O7UCTWkEzoXnA2Gt-Ks/s1600/Grilled+veggie+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwU6XDq22bLtJ0Cf2oAVqnu0xry6Ab_kAxo6rOgnKeCCe6Fnn72eegIXaAJ0bmzufedWUEENLa-xcBiPu_7m4at7k70ffAG1j8QJMngVWJrqp7bY8XzSrIr6-O7UCTWkEzoXnA2Gt-Ks/s1600/Grilled+veggie+sandwich.jpg" /></a></div>
<br />
Ingredients (makes 5 sandwiches):<br />
<br />
whole grain sandwich bread - 10 slices<br />
red bell pepper - 1<br />
green bell pepper - 1<br />
yellow squash - 1<br />
mozzarella cheese - 5 tsp (grated)<br />
zucchini - 1<br />
olive oil - 3 tbsp<br />
hot paprika or crushed red pepper - 1/4 tsp (adjust according to taste)<br />
turmeric powder - a pinch (optional)<br />
salt - 1/3 tsp (adjust according to taste)<br />
<br />
Method:<br />
<br />
Cut bell peppers into 4 slices (removing the seeds, stem, etc.) Cut zucchini and squash into 2 or 3 parts (about 2.5 inches long each), depending upon the size of the vegetables. Then cut them lengthwise into half (as shown in the picture).<br />
<br />
Mix olive oil, paprika/red pepper, salt and turmeric in a small bowl. Brush a coating of the spiced oil mixture over the vegetables and bread on both sides. Grill each type of vegetable and bread separately as per your grill's instructions for each.<br />
<br />
Assemble the sandwiches by placing a layer of each vegetable on a slice of grilled bread while still warm, sprinkling a teaspoon of mozzarella cheese, followed by a slice of bread on top. Serve warm and fresh.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-26825795367984325262011-05-09T12:01:00.000-07:002011-05-09T12:01:40.868-07:00Stuffed mushrooms with creamed spinach and nut filling<br />
Most party foods, especially appetizers, end up being rich and greasy. This is a great option for someone looking for a healthy appetizer that would be a definite party hit. Well, it does take a while to prepare, but the results are well worth the labor!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoY6oLQNXvsIBr71NZrd0DQgbKcLUKNlZwevG0t4ECPsdoEgPFjXCsWWN7vGMdNiqNW7dEviAjX7QXMHjc5M50ds7MJB4WLyzNv9S9YOUirkKKKC3oqvK5NjdAtICcza7HP1r-mrUkCU/s1600/stuffed+mushroom+with+creamy+spinach+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoY6oLQNXvsIBr71NZrd0DQgbKcLUKNlZwevG0t4ECPsdoEgPFjXCsWWN7vGMdNiqNW7dEviAjX7QXMHjc5M50ds7MJB4WLyzNv9S9YOUirkKKKC3oqvK5NjdAtICcza7HP1r-mrUkCU/s1600/stuffed+mushroom+with+creamy+spinach+filling.jpg" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
large mushrooms - 30 (stems removed)<br />
bread crumbs - 1/4 cups<br />
olive oil - 3 tbsp (for brushing)<br />
broken cashews - 2 tbsp (roasted)<br />
creamed spinach - 1/2 cup (refer link for recipe)<br />
salt to taste<br />
<br />
Ingredients for creamed spinach filling:<br />
<br />
spinach - 5 oz (about 150 grams)<br />
cream cheese - 2 oz<br />
mozzarella cheese - 2 tbsp<br />
parmesan cheese - 1/4 cup<br />
cayenne pepper - 1/2 tsp<br />
<br />
Method:<br />
<br />
Add a little salt to the olive oil. Brush mushrooms with the salted oil. Bake in preheated oven at 375 degrees (Fahrenheit) for 10 minutes. In the meantime, prepare the <a href="http://vegculturalcreatives.blogspot.com/2011/04/creamed-spinach.html">creamed spinac</a>h (<a href="http://vegculturalcreatives.blogspot.com/2011/04/creamed-spinach.html">refer link for receip</a>e). Stir the bread crumbs into the creamed spinach. Drain any excess liquid from the baked mushrooms. Arrange the mushroom cups on a baking tray and fill them with some roasted broken cashews, followed by the spinach mixture. Sprinkle parmesan cheese on top and bake for 15 more minutes, or until golden brown.<br />
<br />
Notes:<br />
Any nut of choice can be used.<br />Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-50979308701410066382011-04-21T16:37:00.000-07:002011-04-21T16:41:38.271-07:00Vegetable sagoSago is widely used as a "fasting food" especially in North India. This recipe is slightly different and quite tasty - something I would love for a change, although I've not found any particularly appealing information on health benefits as such from sago.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34_1_oFuO70j5LCgLhJbWkI1ZdYf7AMVPEXrfpkdMRdWefDlVuOZ_kxWicFqg_P9MSmCAss8ohHRZ0uTdsqQ5wa-mK38VUICkdRl-wFIb1_LIhgTfKEd_ieWdckOV7RviYI7GgYd_Yp8/s1600/vegetable+sago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34_1_oFuO70j5LCgLhJbWkI1ZdYf7AMVPEXrfpkdMRdWefDlVuOZ_kxWicFqg_P9MSmCAss8ohHRZ0uTdsqQ5wa-mK38VUICkdRl-wFIb1_LIhgTfKEd_ieWdckOV7RviYI7GgYd_Yp8/s1600/vegetable+sago.jpg" /></a></div>
<br />
Ingredients:<br />
<br />
sago - 1/2 cup<br />
potato - 1<br />
peas+carrots(diced) - 3/4 cup (cooked with a little salt)<br />
roasted crushed peanut - 1/4 cup<br />
green chillies - 3 (adjust according to taste)<br />
broken cashewnuts - 1 tbsp<br />
oil - 2 tsp<br />
mustard seeds - 1/2 tsp<br />
cumin seeds - 1/2 tsp<br />
black gram - 1/2 tsp<br />
curry leaves - a twig<br />
coriander leaves - a few (chopped)<br />
turmeric powder - a pinch<br />
salt - 3/4 tsp (adjust according to taste)<br />
lemon juice - 1 tbsp<br />
<br />
Method:<br />
<br />
Soak sago until soft. Drain on a kitchen towel and keep aside. Cut potatoes into 1/2 inch pieces. Heat a teaspoon of oil. Fry potato pieces with a little salt and keep aside. Heat the remaining teaspoon of oil and add mustard seeds, cumin seeds, black gram and cashewnuts. When the mustard seeds start spluttering and cashews start turning light brown, add green chillies and curry leaves. Add sago, cooked carrots+peas, turmeric powder and salt. Fry for a couple of minutes. Add fried potatoes and broken peanuts and fry for a minute. Mix in the lemon juice and top with chopped coriander leaves.<br />
<br />
Notes:<br />
Soaking time will vary depending on the sago - if it is instant sago, just wash and drain. If it is the hard sago, it needs to be soaked for a few hours, preferably in warm water so that it soaks faster. (Do not use hot water).Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com16tag:blogger.com,1999:blog-4275178374272951343.post-90316007234360339212011-04-10T11:40:00.000-07:002011-04-10T19:25:58.909-07:00Roasted red pepper snack with cream cheese toppingThe first thing I need when I get home after a long day's work is a light snack. Needless to say, a person starving for a snack wouldn't have a lot of time or energy to prepare it. If it is a healthy one, that is definitely an added bonus. Most of my evening bites are sweet, but there are times when I need something salty and spicy. This is an adaptation from a delightful appetizer by the American Heart Association.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyRigaUmXRsFQylF0Wn_BO_IyIzetNZSpcW1oWreVq1hkBImp1GyqqjWaGx0oCHhxrz0-1Wkira6deiyhDMEHzahDlbs5Sa59s5I-ktgjawoKoqS5mAMHWKu-ArfqZGpai1hQrT_nkA8/s1600/roasted+red+pepper+with+cream+cheese+topping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyRigaUmXRsFQylF0Wn_BO_IyIzetNZSpcW1oWreVq1hkBImp1GyqqjWaGx0oCHhxrz0-1Wkira6deiyhDMEHzahDlbs5Sa59s5I-ktgjawoKoqS5mAMHWKu-ArfqZGpai1hQrT_nkA8/s1600/roasted+red+pepper+with+cream+cheese+topping.jpg" /></a></div>
<br />
Ingredients:<br />
<br />
red bell pepper - 1<br />
flavored or fat-free cream cheese - 4 oz.<br />
powdered almonds - 3 tbsp<br />
ground pepper - 1/2 tsp<br />
sliced almonds - 1 tbsp<br />
oi - 1 tsp<br />
salt to taste<br />
<br />
Method:<br />
<br />
Cut red pepper into 1 inch squares. Heat oil in a frying pan. Add sliced red peppers and stir fry with a pinch of salt and ground pepper for a couple of minutes. Leave it on for a few minutes. Remove from fire when the peppers just start getting grilled, while they and still crisp. Arrange on a serving plate.<br />
<br />
Mix cream cheese with almond powder and beat until combined. Place cream cheese mixture in a piping bag<br />
or cake decorator. Run it imaginatively on each pepper slice. Decorate with sliced almonds.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com13tag:blogger.com,1999:blog-4275178374272951343.post-78433821212240027642011-04-03T12:31:00.000-07:002011-04-03T12:31:37.050-07:00Creamed SpinachA versatile, simple, easy, healthy and delicious dish, I could enjoy the creamed spinach any time! It can be made ahead, especially to be used as a filling later, but I prefer making it fresh, as it can be made in minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K6PW0Z_uV3cMQ_PeIhDMMcJ_d21WcRk3tV9OIvl9zgAZy5m65eKyDm1aCIr0MfHKZH9dVpuMss4hV-Y41W6tPXcsv-NWLtORi9Wc236zhO1c7-SQsOeMMg8o9C17VWIPJ7Y8jf8Hw1A/s1600/creamed+spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K6PW0Z_uV3cMQ_PeIhDMMcJ_d21WcRk3tV9OIvl9zgAZy5m65eKyDm1aCIr0MfHKZH9dVpuMss4hV-Y41W6tPXcsv-NWLtORi9Wc236zhO1c7-SQsOeMMg8o9C17VWIPJ7Y8jf8Hw1A/s1600/creamed+spinach.jpg" /></a></div>
<br />
Ingredients: (makes about half cup)<br />
<br />
spinach - 5 oz (about 150 grams)<br />
cream cheese - 2 oz<br />
mozzarella cheese - 2 tbsp<br />
parmesan cheese - 1/4 cup<br />
cayenne pepper - 1/2 tsp<br />
salt to taste<br />
<br />
Method:<br />
<br />
Boil the spinach, cool it and pulse coarsely in a food processor. Mix in the cream cheese, mozzarella cheese, cayenne pepper and half the parmesan cheese. Stir on low heat until cheese melts and the mixture is creamy. Add a little salt if necessary. Mix well and serve as a side-dish or use as a filling.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-76231811674753348532011-03-27T12:00:00.000-07:002011-03-27T15:01:33.099-07:00Vermicelli noodles in yogurt sauce (Thayir semiya)This is an interesting south Indian recipe, occasionally served in wedding feasts. I would consider it as a combination of a few south Indian recipes - the vermicelli upma, yogurt rice or raita. My husband and I like this version - it seems to contain the goodness of them all, yet so easy to prepare and serves as a guilt-free one-pot meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvMco5DPL9Qeo4A1JTxtGqdV7PfmOhijuXNiIGFLamAbTJ_soqfqtdObpagHn_P5c25Tif4xF9jcFwUV9Q4vUvg8f7p7_VVsCyFvfl4jNbfk-rnNDoTj0heH-QEx3VlGAQDdfuzeCqA0/s1600/vermicelli+noodles+in+yogurt+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvMco5DPL9Qeo4A1JTxtGqdV7PfmOhijuXNiIGFLamAbTJ_soqfqtdObpagHn_P5c25Tif4xF9jcFwUV9Q4vUvg8f7p7_VVsCyFvfl4jNbfk-rnNDoTj0heH-QEx3VlGAQDdfuzeCqA0/s1600/vermicelli+noodles+in+yogurt+sauce.JPG" /></a></div>
<br />
Ingredients:<br />
<br />
vermicelli - 1 cup<br />
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup<br />
mustard seeds - 1/2 tsp<br />
black gram - 1/2 tsp<br />
cumin seeds - 1/2 tsp<br />
green chillies - 3<br />
yogurt - 1 1/2 cups (beaten)<br />
cumin powder - 1/2 tsp<br />
chaat masala - 1/2 tsp (optional)<br />
curry leaves - 1 stalk<br />
cashewnuts - 2 tbsp (broken)<br />
raisins - 1 tsp<br />
salt - 1 tsp (adjust to taste)<br />
asafoetida - a pinch<br />
oil - 1 tbsp<br />
<br />
Method:<br />
<br />
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes if you use the microwave). Keep aside.<br />
<br />
Add cumin powder, chaat masala and a little salt to the beaten yogurt. Mix well and set aside.<br />
<br />
Heat oil in a frying pan and add mustard seeds, urad dal, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then add vermicelli and roast until it turns light brown. Add the water+vegetables and cook until done.<br />
<br />
Mix in the yogurt mixture. Decorate with raisins and serve fresh.<br />
<br />
Note:<br />
Upto twice the quantity of the yogurt sauce can be used, depending on the consistency and taste you like.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com15tag:blogger.com,1999:blog-4275178374272951343.post-20248431728626794172011-03-19T15:36:00.000-07:002011-03-19T19:59:35.524-07:00Mini Strawberry cheesecake (low-fat)When it comes to desserts, portion-control has always been a problem for me. These delectable, bite-sized cheesecakes are an ideal solution. They are low in fat and sugar, topped with the natural goodness of fruits - for an almost guilt free indulgence.... If only cream cheese manufacturers can produce unsalted cream cheese, I'll be a very happy customer.....has anyone else felt so? Even better, is anyone aware of any brand that carries unsalted fat-free cream cheese (in the US)?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqMqEV-cWI59RTm8922VylvECVJ4o7-29_VfDiSDNt4tZ7JePXQElQx4DdkJXLzCLZYscgBk-REd0uFNsU0bzinor5VvXW3f4Wjw08lKi5ndYbFLugh2Gw_TcLSFjKTqg6RjpOH7WSbc/s1600/Mini+strawberry+cheesecake+%2528lowfat%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqMqEV-cWI59RTm8922VylvECVJ4o7-29_VfDiSDNt4tZ7JePXQElQx4DdkJXLzCLZYscgBk-REd0uFNsU0bzinor5VvXW3f4Wjw08lKi5ndYbFLugh2Gw_TcLSFjKTqg6RjpOH7WSbc/s1600/Mini+strawberry+cheesecake+%2528lowfat%2529.jpg" /></a></div>
<br />
Ingredients (makes about 20 cheesecakes):<br />
<br />
fat free cream cheese - 16 ounces<br />
white chocolate baking squares - 4 ounces<br />
sugar - 1/3 cup<br />
fresh strawberries - 20 (approx.)<br />
vanilla extract - 1/2 tsp (optional)<br />
<br />
Ingredients:<br />
<br />
Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.<br />
<br />
Notes:<br />
1. Dried cherries can also be used for topping.<br />
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com20tag:blogger.com,1999:blog-4275178374272951343.post-55096807426328922922011-03-12T16:21:00.000-08:002011-03-12T16:37:32.219-08:00Spicy potato and spinach curry (Alu palak)<div>
Potatoes and spinach are an irresistible combination of taste and health. This curry is a great crowd-pleaser too. The fact that it doesn't take too long to prepare is an added advantage. Every time I prepare this, it vanishes in a flash!</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEWlA8Wd7d9Qqwdg9Xqgdt95XHjyvxHScbiwpe7zDxqPr9AKygFrhhxD09t-V23rL-TTy5g7ejbqNdGvQ1EBrBQN9AAj7OLBpS6IBpten75xdY8O67obscCIrQJffn23xwduCQxaNB04/s1600/spicy+potato+and+spinach+curry+%2528aloo+palak%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEWlA8Wd7d9Qqwdg9Xqgdt95XHjyvxHScbiwpe7zDxqPr9AKygFrhhxD09t-V23rL-TTy5g7ejbqNdGvQ1EBrBQN9AAj7OLBpS6IBpten75xdY8O67obscCIrQJffn23xwduCQxaNB04/s1600/spicy+potato+and+spinach+curry+%2528aloo+palak%2529.jpg" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div>
Ingredients (serves 2):</div>
<div>
<br /></div>
<div>
potato - 1 large</div>
<div>
spinach - 2 cups (chopped)</div>
<div>
tomato - 1 (chopped)</div>
<div>
ginger paste - 1/2 tsp</div>
<div>
garam masala - 1/2 tsp</div>
<div>
red chilli powder - 1 tsp (adjust according to taste)</div>
<div>
cumin seeds - 1/2 tsp</div>
<div>
oil - 1 tbsp</div>
<div>
lemon juice - 1 tsp</div>
<div>
salt - 3/4 tsp (adjust according to taste)</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
Cut the potato into 1 inch cubes. Fry potatoes in oil with a little salt till they turn golden brown. Drain and keep aside. In the remaining oil, fry cumin seeds and tomatoes. Add chilli powder, garam masala, ginger paste and salt. Fry for a minute and add spinach. Fry for a couple of minutes. Add potatoes and cook covered for 5 minutes. Squeeze some lemon juice on top and serve fresh.</div>
</div>Sowmyahttp://www.blogger.com/profile/02086726423933056652noreply@blogger.com21