Cooking Bliss

Photo Card

2011-11-25T21:17:00.001-08:00

Red Nosed Reindeer Christmas

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Photo Card

2011-11-25T21:16:00.001-08:00

Red Nosed Reindeer Christmas

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Cajun Fish

2011-09-24T23:20:00.000-07:00

Ingredients

2 tablespoons reduced-calorie margarine, melted
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon ground red pepper
1/2 teaspoon salt
1/8 teaspoon garlic powder
4 (4-ounce) farm-raised catfish fillets/tilapia
Vegetable cooking spray

Method:

Combine the first 8 ingredients in a large bowl.
Brush the pieces of fish with margarine mixture.
Place fish on rack of a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat 8-10 minutes or until fish flakes easily when tested with a fork and the top is slightly blackened.
Serve on a bed of hot rice or Romaine lettuce.

Honey Orange Cake

2011-09-24T23:12:00.000-07:00

Ingredients

2 tablespoons honey
4 large eggs
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
3 tablespoons melted butter
1/2 cup sugar
Additional butter, for greasing
Berries or orange slices for topping

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together butter and sugar till light and foamy.

Add the honey and eggs(one at a time) until thoroughly integrated.

Stir in orange zest.

Sift together flour, baking powder, and baking soda.

Add slowly to egg mixture.

Lightly grease a loaf pan with butter.

Add the mixture to the pan and bake.

After 40 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Serve with whipped cream and fruit toppings. Perfect for a Sunday brunch!!

Vodka Mojito

2011-09-24T23:03:00.000-07:00

Ingredients

1 1/2 cups mint simple syrup recipe follows
1 cup vodka, chilled
1/4 cup fresh lime juice (from 2 to 3 large limes)
1 cup club soda, chilled
Ice
Fresh mint sprigs, for garnish

Method:

In a pitcher, combine the simple syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.

Mint Simple Syrup:

1 cup sugar
1 cup water
1 packed cup fresh mint leaves

In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

This is a simple and yet elegant drink perfect for a cocktail party or just to add a bit of spice to a romantic evening!

Yellow Butter Cake with Chocolate and Almonds

2011-09-21T16:41:00.001-07:00

Yellow Butter Cake Recipe:

Ingredients:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

For the Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

1/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

2 tablespoons coarsely crushed almonds

Method:

Preheat oven to 350 degrees F. Spray a 9-inch x 1 1/2 inch cake pan with cooking spray, line bottom with parchment paper, then spray again with cooking spray. Set aside.

In a bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Pour the batter into the prepared pan, smoothing the surface with an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in the pans, for about 10 minutes. Then invert the cakes onto a greased rack/ cake dish. To prevent splitting, reinvert cake so that the top is up. Cool completely before frosting.

Chocolate Frosting:

In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Place the cake layer on your serving plate and spread the frosting. Scatter the almonds on top of the chocolate layer.Cover and refrigerate the cake until serving time.

I know this cake takes time but it tastes and looks yumm!

Southern Fried Chicken

2011-09-16T22:12:00.000-07:00

Ingredients

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce
2 cups flour
1 tbsp chopped parsely/rosemary or fresh oregano add a nice flavor too(optional)
1 teaspoon pepper
2 tsp black pepper
2tsp garlic powder
1 (1 to 2 1/2-pound) chicken, cut into pieces
Salt
Oil, for frying
Method:
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp.

It's tender,spicy and yummm!!!

Biscuits!

2011-09-16T22:02:00.000-07:00

Biscuit Recipe:
Ingredients:

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated white sugar (optional)

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

3/4 cup (180 ml) milk

2tsp of chopped parsley

1 large egg, lightly beaten

1 large egg, lightly beaten with 1 tablespoon milk (for brushing the top of the biscuits)

Method:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Line a baking sheet with parchment paper.

In a large mixing bowl, sift or whisk together the flour, baking powder, salt, chopped parsley and sugar.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).

Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface.

Knead the dough gently until it comes together and is a smooth dough.

Roll out dough to about a 1/2 inch (1.25 cm) thickness.

Cut out biscuits with a lightly floured round cookie cutter.

Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.

Remove from oven and place on a wire rack. Serve warm with butter.

It's the perfect soul-food!

Chocolate Chip Scones

2011-09-16T21:59:00.000-07:00

Chocolate Chip Scones:

Ingredients:

2 cups all purpose flour
1/4 cup granulated white sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup dried cherries or cranberries(optional)
1 teaspoon pure vanilla extract
2/3 - 3/4 cup buttermilk

Method:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

Stir in the chocolate chunks (or chips) and dried cherries.

In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture.

Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.

Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

Brush the tops of the scones with a little milk.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Remove from oven and place on a wire rack to cool.

Perfect with a hot cup of Cappucino!

Blueberry Muffins

2011-06-27T15:36:00.000-07:00

Everyone agrees that Monday morning blues are the worst. So to start off the week on a great note I made blueberry muffins this morning and sure to say this is a morning staple that simply is too good to resist!

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Directions
1.Preheat the oven to 375 degrees. Butter the muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
2.In the bowl stir butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Gently fold in the blueberries. Divide the batter among muffin tins. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan and let cool completely.

Enjoy with a steaming cup of coffee and you are good to go for the rest of the week!

Vegetable Chowmein, Cabbage and Potato Cakes with Chicken Satay

2011-06-06T22:08:00.000-07:00

This was last night's dinner and made from all the stuff that had been sitting inside the fridge for a while now. Some extra celery, cabbage, carrots and woala some vegetable chowmein! Another vegetable staple is potatoes---I know, I know it's not a vegetable but sometimes it reduces the guilt of consuming carbs. Better still, I mixed it up with some stir-fried cabbage into Latke style potato cake and it turned out to be a perfect side for the dinner entree. Plus I used the whole-wheat spaghetti for the noddles instead of the more starchy Asian noodles and it was good for a weeknight meal. Spruce it up if you will for a weekend dinner.

So here are the recipes:

Ingredients

* 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
* 8 ounces Spaghetti pasta/noodles
* 3 tablespoons vegetable oil
* 3 sticks of celery thinly chopped
* 1 red bell pepper sliced/ chopped
* 1 (2-inch) piece fresh ginger, peeled and minced
* 3 garlic cloves, minced
* 6 large shitake mushrooms, thinly sliced
* 1/4 cup low-sodium chicken broth
* 1/2 cup hot sauce
* 2 tablespoons soy sauce
* 2 teaspoons honey
* Salt and freshly ground black pepper
* 2 green onions, thinly sliced

Directions

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Drain and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the onions, ginger and garlic. Cook for 2 minutes until the onions are lightly browned. Add the mushrooms, celery, carrots, red bell pepper and cook for 3-5 minutes. Add the broth, hot sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Add the noodles and mix it all in. Season with salt and pepper, to taste.

Transfer the chowmein to a large bowl and garnish with the green onions before serving.

Potato and Cabbage Cakes:
Ingredients:

1/2 cup boiled and smashed potatoes
1/2 cup shredded cabbage
1 egg
1/4 teaspoon white pepper
1/2 cup breadcrumbs

PREPARATION:

1. Mix potatoes, cabbage, salt and pepper in medium bowl.
2. Spray large nonstick skillet with nonstick cooking spray and heat over medium-high.
3. Scoop and roll the batter into a ball and dip it gently into a bowl of whicked egg and then roll on some breadcrumbs till its fully covered. Gently place in skillet. Repeat with second pancake.
4. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
These go nicely with some hot sauce!

Now for the Chicken Satay:

Ingredients

* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.
4. Serve the chicken satay with peanut sauce (made with peanut butter, soy sauce and hot pepper sauce).

Raspberry Cheesecake

2011-06-05T21:09:00.001-07:00

CRUST:
• 2 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted

• FILLING:
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 1 3/4 cups sugar
• 4 large eggs
2 large egg yolks
• 1/2 teaspoon vanilla
1 tablespoon raspberry jelly
• 1 cup raspberries, preferably fresh
• 3 tablespoons sugar

Preheat oven to 325 degrees F.
Combine Graham cracker crumbs and butter well.
Press onto bottom and slightly up sides of a 9" springform pan.
Beat cream cheese and sugar together until smooth and frothy.
Add the flour and then add the eggs one at a time while gently mixing the batter.
Pour in the vanilla essence.
Pour batter into crust.
Bake for 32-40 minutes till the sides are golden brown but the center is still a bit shaky.
Keep the cake on a cooling stand and let it rest for 30 minutes.
Stir the raspberry jelly on low flame till it’s smooth and all the lumps are melted. Gently add in the fresh raspberries
Pour gently atop the cheesecake or layer them out in a single layer around the edges of the cake.

Dali Chicken (courtesy P.F Chang's)

2011-05-21T23:43:00.000-07:00

I just loved this dish at Chang's but unfortunately they took it off the menu. It was really hot and spicy and I decided to try and make my version of it at home. I found this recipe online from another fan of the dish.I tweaked the recipe for my taste a bit but the results were great---try this dish--it's hot, yummy and oh so easy to make.

Ingredients:
2 yukon gold potatoes
3 chicken breast fillets
6-8 dry red chillies
1tsp of corn starch
3 tbsp of hot sauce
3 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
Salt to taste.

Method:

Cut the 2 yukon gold potatoes cut up in thin slices then cut in half (so they looked like half moons.)
Saute them in a pan with some sesame oil and vegetable oil and some dried red chillies. Cook them in two batches and until they are somewhat browned. Drain them on paper towels and salt to taste.
Cut up 3 chicken breasts into cubes and season with salt, garlic powder, and onion powder to taste.
Saute the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp of corn starch mixed into it. Throw the potatoes back in the pan and toss the mixture until nicely coated.Take it off when the potatoes and the chicken are done, approx. 6-8minutes.

Recipe for Red Hot Chili sauce:
* 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
* 3 cloves garlic
* 2 tablespoons garlic powder, plus more as needed
* 2 tablespoons granulated sugar, plus more as needed
* 1 tablespoon kosher salt, plus more as needed
* 1 tablespoon light brown sugar
* 1/2 cup distilled white vinegar, plus more as needed
* Water, as needed

Procedure:
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.

Toasted Sesame Bread Sticks

2011-05-20T22:27:00.000-07:00

Ingredients

1 teaspoon honey
1 cup warm water (105 F to 115 F)
1 envelope active dry yeast
1-1/2 cups bread flour
1-1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 cup sesame seeds, toasted
2 tablespoons dark Asian sesame seeds

Topping:
1 egg white, lightly beaten
1 teaspoon salt
1 tablespoon sesame seeds, toasted

Method:
1. Stir honey into 1/4 cup warm water in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
2. Combine bread and all-purpose flours, sugar, salt and 1/4 cup toasted sesame seeds in large bowl. Stir in yeast mixture, remaining 3/4 cup warm water and sesame oil. Stir until dough pulls away from sides of bowl.
3. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed to prevent dough from sticking. Place dough in greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, 45 minutes to 1 hour.
4. Punch dough down. Let rest 5 minutes. On lightly floured surface, roll dough into 16 x 9-inch rectangle. Using a pizza cutter or sharp knife and beginning at a long side, cut dough into sixteen 1-inch-wide strips. Dust 2 baking sheets with cornmeal. Transfer breadsticks to pans.
5. Topping: Brush sticks with egg white. Sprinkle with salt and sesame seeds. Cover with clean dish towel. Let rise until doubled in volume, 45 minutes to 1 hour.
6. Heat oven to 425 degrees F. Bake breadsticks for 12 to 15 minutes or until golden and hard on outside. Serve warm.

Spicy Chicken and Shrimp Noodles

2011-05-20T22:15:00.000-07:00

Ingredients

* 1 packet of Chinese egg noodles(cooked and drained)
* 1/4 cup, plus 2 tablespoons peanut/sesame oil
* 2 tsp Kosher salt
* 3 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 2 tsp cornstarch
* 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
* 1/2 lb 30-41 ct shrimp
* 1 teaspoon dark Asian sesame oil
* 1 heaping tablespoon minced peeled fresh ginger
* 3 cloves garlic, minced
* 1 scallion, white and green minced
* Freshly ground black pepper
* 1/2 medium yellow onion, thinly sliced
* 1 stalk celery, thinly sliced on the diagonal
* 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
* 1/3 cup thinly sliced canned water chestnuts
* 6 ounces fresh mung bean sprouts
* 3 cups cooked white rice, hot

Method:

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Stir fry the shrimp and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Stir fry the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Stir in the shrimp, chicken,bean sprouts and finally the noodles. Make sure all the ingredients are blended well. Remove from the heat. Serve hot.

Table Settings

2011-05-20T14:53:00.001-07:00

Whether it's a laid-back picnic or lively dinner party, forget about setting a serious table. After all, it's summer and that's the perfect excuse to dish out a table that's drenched with color and wild with pattern. Since we have only a few months of reliable warm weather each year, why not make the most of them and create a special place in your kitchen for summertime dining and entertaining? With a little imagination, even the daily mundane stuff can make an interesting table setting. A plate of green artichokes as the centerpiece; three colored jars filled with water and floating tea-candles; a antique lamp/lantern; some twigs from a tree on a nice tablecloth---all add the touch of the unexpected. Bon Appetit!

Lamb "Kofta"

2011-05-18T13:59:00.000-07:00

Kofta's are simply balls of minced or ground meat — usually beef or turkey — mixed with spices and/or onions. Today I made lamb kofta for a bit of change to the usual recipe.

Ingredients:

* 1 lb minced lamb
* 5 onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tbsps garam masala (for the Koftas)
* 3 tbsps tomato ketchup
* 1/2 cup coriander leaves chopped fine
* Salt to taste
* 3 tbsps vegetable/canola/sunflower cooking oil
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp chilli powder
* 1 tsp garam masala (for the gravy)
* 4 large tomatoes cubed

Method:

* Put the minced lam, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
* Form the mixture into equal sized balls and keep on a plate.
* Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
* Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
* Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
* Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
* Stir gently so as not to break the meatballs.
* Cook uncovered till the lamb meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.

Berry and Chocolate filled Crescent Rolls

2011-05-18T13:48:00.000-07:00

This recipe can be done with both homemade or store bought crescent rolls. Honestly I first tried the rolls with store bought dough but the next time after some effort, I made the rolls from scratch and they were simply amazing. You can make these rolls both sweet or savory. I tried them with berry and chocolate filling for a nice dessert for some friends and they were a sure hit!

Homemade Crescent Rolls
2 1/4 tsp active dry yeast
1/4 cup water, warm
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature

Take a large bowl and combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well. Cut the softened butter into three or flour pieces and drop them into the dough and blend them in. Knead the dough(with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).

Preheat oven to 400F.

Put some jelly in the middle of each triangle and place rasperries/ blueberries or any other fruit filling you would like.Cover with a few pieces of cholate and roll the dough to tie both ends in a crescent shape.

Bake till the rolls are golden brown (approx. 10-12 minutes)

Penne Pasta with Shrimp and Parsley

2011-05-10T14:49:00.000-07:00

A complete comfort food that is ready within a few minutes. A perfect weeknight dinner.
Ingredients:
•1 packet of penne pasta
•2 tb butter
•2 tb olive oil
•2 garlic cloves, minced
•10 med shrimp - cleaned
•pinch salt
•pinch pepper
•1 1/2 tb chopped parsley
•1 tb Parmesan cheese

Method:
Cook the pasta as per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Pat dry the shrimp and add it with salt, pepper, and chopped parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained pasta, parmesan and remaining parsley. Serve immediately.

Yummy Chocolate Cookies

2011-05-10T14:41:00.000-07:00

Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/4 cup (30 grams) cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams)chocolate chips or chopped walnuts.

Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 10-12 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 cookies.

Chicken Enchiladas

2011-05-10T14:36:00.000-07:00

Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 cup of corn kernels
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
3/4 cup shredded Cheddar cheese

Method:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese,corn kernels, parsley, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3.Roll 1/2 the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with the rest of the mixture on top and sprinkle some cheddar cheese. Bake uncovered in the preheated oven 20 minutes.

The 2 minute Mini-Dessert!

2011-05-10T14:31:00.001-07:00

Ok, here's the deal: we all love dessert and this recipe is a perfect 2 minute solution to that sudden craving for something sweet and sinful. It's fast, easy and you get to eat a fruit too!:)

Ingredients:
6 strawberries
2 tbsp of chocolate syrup/ melted chocolate
1 tbsp of finley-chopped walnuts/ pecans

Method:
Slice a knife midway through each strawberry and gently pour the melted chocolate into the mid-section. Top with chopped nuts. Repeat with the rest of the strawberries.
You mini-dessert is ready!

Lime and Thyme Chicken

2011-04-09T11:08:00.000-07:00

Ingredients
1 small bunch fresh thyme
Juice of 2 limes
4 cloves garlic, smashed
3 jalapeno peppers, halved, seeded and thinly sliced
1/2 cup extra-virgin olive oil
2 tablespoons honey
1 tsp soy sauce
Kosher salt
3 half chickens (about 1 1/2 pounds each)
3 tablespoons unsalted butter, cut into pieces
Directions
Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey, soy sauce, and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.

Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices and garnish with some parsley.

Maple Syrup and Chili Beans

2011-04-09T11:02:00.000-07:00

Ingredients
1 pound dry red kidney beans
1 cup water
1 large yellow onion, cut in big slices
I large potato, peeled and cubed
1 bay leaf
6 whole black peppercorns
3/4 cup medium amber pure maple syrup
1/2 cup light brown sugar, lightly packed
1/2 cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
1 cup of english peas
5 ounces thick-cut smoked bacon, cubed(optional)

Directions
Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.

Place the beans in large pot with a cup of water(you can add more if necessary), the onion,potato bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.

Preheat the oven to 225 degrees F.

In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.

Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid and the peas. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Simple Yellow Bundt Cake

2011-03-25T13:49:00.000-07:00

Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk

Method:

Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.

Sift together flour, baking powder, and salt into a bowl.

Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in the bundt pan (regular pan can be used as well).

Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, about 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely. Decorate the middle with chocolate chips/ strawberries or blueberries. Serve with whipped cream. YUMMY!

A good meal, anyone?

2011-03-24T21:43:00.000-07:00

What makes a good meal?
A tried and tested (or tasted!)recipe? Hearty and fresh ingredients? A honed skill of many years or simply good company? Perhaps all of these.
My husband often asks me how I can cook so many different dishes. I hardly ever make the same recipe more than a couple of times. Even when I make the same dish twice, adding the same ingredients etc they always manage to taste a bit different. Maybe cooking a dish is just like having a relationship with someone. It may be your best friend from high school your ex-boyfriend, the postman who has been delivering mail for years now, your swimming instructor, the local barista, the man who sells you fish at the grocery store, your aunt from Hyderabad, your husband or your favorite teacher---it's all so different and yet so similar in some ways. Like the spices that add flavor to a dish, in a relationship you must have respect, love, trust, expectation, reliability and so on. Well, of course you don't need to love your barista, you just rely on her to help you start the day with a perfect cup of coffee. Maybe you don't have to trust the mailman not to peek into your mails (it's a bunch of bills anyways!) but you do expect him to be there---a familiar face somehow makes the everyday chores so much easier! You don't obviously need to love your ex (unless you are not over him yet!) but perhaps you hate him; or trust him with the secrets you shared...or not!

Like a good meal, you need all these different people and all the myriad emotions attached to each of them. Makes life so much more complicated and yet so much more interesting!

A cup of Cha (tea)...

2011-03-24T21:21:00.000-07:00

As far as I remember I was twelve years old when my mom taught me how to make tea. The sole purpose of teaching me this complicated recipe of boiling the water for a certain period of time, measuring the tea leaves accurately, adding the right amount of ginger or green cardamoms---all seemed geared to making me independent in making my own cup of tea whenever I would feel like it. Yes, I was drinking at least four cups of tea from the time I was 12! Bad parenting, I say!:)

The morning started with my dad making tea for me and then hurrying off to the local bazaar before all the fresh vegetables and fruits would disappear. The next two cups would be consumed after I came from school and finally one last cup with my mom before she retired for the night and I went back to finishing homework. Even today, more than the cups of cardamom-infused tea, I remember the conversations that flowed with it. Tea almost acted as a lubricant, clearing way for me and mom to communicate. Perhaps it also gave her a rushed guideed tour through the hours of my life which at the time was surrounded by friends, sports, gossip, fashion concerns and efforts toward having the perfect skin. My monosyllabic answers to all my mom's questions gave way at night when we relaxed on the couch holding our individual cups of this wonderfuly warm liquid in our palms. The inhibitions just melted away. Tea just made me and my mom friends for an hour each day. It was a precious hour for her and a relief for me in many ways. No more hiding, no more judgments, just plain and simple conversation. No holding back, no bars.

Today as I sit in my house, thousands of miles away from home, and drink my steaming cup of coffee( I drink tea only when I go back home to India), I often fondly smile as the memories of Ma and those many cups of Cha, flood my thoughts.

Pot Orzo!!

2011-03-23T12:59:00.000-07:00

Ingredients
1 pound orzo
1 cup peas
2 cloves of garlic, minced
2 teaspoons dried basil
Salt and pepper
1/4 cup white balsamic
vinegar(can be substituted with 1tbsp of lemon juice)
1/3 cup olive oil
1/4 cup parsley, finely chopped
1 cup shredded Parmesan

Preparation
Cook orzo in a large pot of boiling salted water according to package directions. Two minutes before pasta is done, add peas. Cook until pasta is done and peas are tender. Drain; pour into a bowl.

Whisk together garlic, basil, salt, pepper, vinegar, olive oil and parsley. Pour dressing over hot pasta and sprinkle with Parmesan. Toss well to combine and you ready to eat a healthy and nutritious meal all in one pot!

Salmon with Tomato-Basil Sauce

2011-03-17T20:20:00.000-07:00

Ingredients
Cooking spray
4 wild salmon fillets
Salt
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
2 tbsp corn kernels

Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.

Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.

In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.

Serve 4 of the salmon fillets with tomato mixture spooned over top.
Sprinkle some corn for a crunchy taste.

Roasted Brussel Sprouts and Red Peppers

2011-03-17T19:17:00.000-07:00

This is perhaps my new favorite in the veggie aisle! It's healthy and contrary to popular belief, it's DELICOUS!

Ingredients
1 1/2 pounds Brussels sprouts
3-5 small yellow/ red peppers
3 tablespoons good olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix the spouts and the peppers in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.

Mint Lemonade

2011-03-11T14:22:00.000-08:00

Ingredients

* 2 cups sugar
* 6 cups water
* 2 cups fresh lemon juice
* 1/2 cup mint leaves

Directions

To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

Strawberry Pie

2011-03-11T14:16:00.001-08:00

Ingredients
1 pre-baked pie crust shell
1 cup sugar
2 tablespoons cornstarch, sifted
1 cup boiling water
1 teaspoon strawberry extract
1/2 teaspoon vanilla extract
1 (3-ounce) package strawberry-flavored gelatin
2 quarts fresh strawberries, hulled and quartered

Directions
In a small saucepan, combine sugar and cornstarch, whisking well. Add boiling water and extracts. Cook over medium heat until mixture thickens, whisking often. Remove from heat. Add gelatin, stirring until smooth. Let mixture cool to room temperature. Arrange strawberries in baked pie shell. Pour cooled filling over strawberries, coating completely. Refrigerate until set, approximately 4 hours.

Chicken Tandoori

2011-03-04T17:17:00.000-08:00

* 1 (3-pound) chicken (I used drumsticks for the recipe)
* 1/2 cup plain yogurt
* 2 tablespoons fresh lemon juice
* 1 tablespoon minced garlic
* 1 tablespoon peeled and grated or crushed ginger root
* 1 tablespoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 1/4 teaspoon fresh-ground black pepper
* 2 teaspoons salt, or to taste
* Vegetable oil, for brushing
* Fresh cilantro sprigs and sliced lemons for garnish

Preparation:

If using chicken breasts or whole chicken make diagonal incisions into the chicken flesh.
In a bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 1/2 an hour before cooking.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, turning 3 or 4 times till the juices run clear when a piece is pierced near the bone with a knife.

(If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes).

Serve with sprigs of cilantro and slices of lemon.

BBQ Chicken with Orange Zest

2011-03-01T14:23:00.000-08:00

1/2 cups BBQ sauce
1 tbsp. grated orange zest
2 tsp garlic paste
1/3 cup orange juice
6 large boneless, skinless chicken breasts(marinated with salt and pepper)

In bowl, mix BBQ sauce, orange zest, and orange juice. Reserve 1/2 cup. Set aside.
Pour oil into a shallow pan. Add garlic paste and soon after add the chicken, turn to evenly coat. Let the chicken brown evebly on both sides and then pour the BBQ paste. Cook the chicken for another 6-8 minutes or until no longer pink inside. Turn and brush occasionally with reserved BBQ sauce mix.
Garnish with sesame seeds and coriander.

Asian Pasta Salad

2011-01-13T19:12:00.000-08:00

Ingredients

* 1/2 pound thin spaghetti
* 1 pound sugar snap peas
* 1 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1/3 cup soy sauce
* 3 tablespoons dark sesame oil
* 1 tablespoon honey
* 2 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* 3 tablespoons toasted white sesame seeds, divided
* 1/2 cup smooth peanut butter
* 2 red bell peppers, cored and seeded, and thinly sliced
* 4 scallions (with and green parts), sliced diagonally
* 3 tablespoons chopped fresh parsley leaves
* Salt to taste

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

(You can use any vegetables of your choice such as french green beans or broccoli for this dish).

Black Pepper and Panko Crusted Shrimp

2011-01-13T19:07:00.001-08:00

INGREDIENTS

* 1 pound large shrimp (20/24 count), peeled and deveined
* 2 garlic cloves, peeled and minced
* 1 bunch of chives thinly minced
* 2/3 cup panko, toasted and slightly crushed (see note below)
* 1 tbsp freshly ground black pepper
* Salt to taste
* 2 large egg whites, lightly beaten
* Cooking oil spray

In a medium bowl, toss the shrimp and garlic until well combined. Cover and place in the refrigerator for 30 to 60 minutes.

Preheat oven to 450° F. For easy cleanup, line a sheet pan, large enough to hold the shrimp in one layer, with foil. Place in the oven to preheat for about 5 minutes. Meanwhile, mix together the panko, thyme salt and pepper. Dip the shrimp into the egg white, then roll into the crumbs to coat lightly. Lightly spray the hot baking sheet with cooking oil spray. Place the shrimp on the baking sheet and roast until the shrimp are done, about 8 minutes, depending on size. These are good hot or room temperature.

Notes: Because the shrimp roast in very little time, it is best to toast the panko before using to give a browner crust. Place the crumbs on a small sheet pan and toast in a 400° F oven until golden, tossing at least once, about 7 minutes. Be careful not to brown them too much.

(If panko is not available then bread crumbs work well too)!

Lemon Cake with Glaze

2011-01-13T18:48:00.000-08:00

I made this cake on our sixth anniversary and it was soo yummy! I loved the lemony fragrance from the zest, the tanginess of the glaze and the fact that this was a cake that didn't need butter!

Enjoy this treat!

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze
1 cup sugar
2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the sugar and lemon juice and pour over the cake.

Orange Rosemary Chicken

2011-01-05T23:44:00.000-08:00

Ingredients

* 2 tablespoons Extra Virgin Olive Oil
* 1 whole chicken, cut into pieces
* Salt and ground black pepper
* 1/2 cup white wine
* 1/2 cup chicken stock
* 4 to 5 rosemary sprigs
* 1/4 cup orange marmalade
* 2 lemons, 1 sliced into rings, 1 zested and juiced

Place a large skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Then deglaze the pan with the white wine, scraping up any bits that may have stuck to the bottom. Add the chicken stock, rosemary sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble. Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.

Remove and discard the rosemary sprigs, add in the lemon juice from the zested lemon. Serve immediately.

Sugar Cookies

2010-12-31T18:45:00.001-08:00

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Salmon Patties

2010-12-30T13:25:00.000-08:00

The past one year has been super-duper busy with my two year old son learning new ways to keep me occupied and it has been a grueling semester at school too. But nothing gives me more joy than perhaps taking a long break, sipping coffee while reading a good book or cooking up my favorite recipes. I always find the cooking part easier than the taking notes part where i try to write down the recipes so I can post them here. But hopefully, the next two weeks of winter break will be more productive in that sense. Look out for some more recipes.

Ingredients
* 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
* 1/2 cup fine cracker crumbs
* 1 large egg, lightly beaten
* 1/4 cup red onion, chopped
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 2 tablespoons parsley, minced
* 1 1/2 teaspoon capers, drained
* dash hot sauce
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup mayonnaise
* 1 teaspoon lemon juice
* 2 tablespoons butter
* 2 tablespoons oil

Preparation

1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with chili Sauce.

Chocolate and Blueberry Cheesecake

2010-12-28T18:51:00.001-08:00

I tried this recipe for the first time for the Christmas dinner this year and it was a big hit and unbelievably yummy even though it does leave you guilty with all the calories consumed. But what the heck---it's Christmas!
Ingredients:

* 1 package (9 ounces) chocolate wafer cookies
* 6 tablespoons unsalted butter, melted
* 4 bars (8 ounces each) cream cheese, room temperature
* 1 1/2 cups sugar
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup sour cream
* 8 ounces semisweet chocolate, melted
* Blueberries, for topping

Directions

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. Alternately you can also use a pie dish.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Garnish with blueberries and serve!

Shrimp curry

2010-12-28T18:45:00.000-08:00

Ingredients:

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder
1 tsp garam masala
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-oz) can unsweetened coconut milk
1 tablespoon fresh lime juice
1 lb large shrimp in shell (21 to 25 per lb)

Method:
Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chilies and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and garnish with coriander leaves if desired. Serve immediately.

Chicken Curry if you are in a hurry!

2010-12-28T18:36:00.000-08:00

This is one dish where you don't have to marinade the chicken nor will it take you hours to choose and prepare the ingredients.

500gms boneless chicken diced in 3/4 inch pieces
2 medium yellow or white onions finely chopped
2 medium tomatoes finely chopped
3 tomatoes finely chopped
2 small potatoes, peeled and diced into large pieces
1/2 cup coriander leaves chopped finely for garnishing
1 tsp ginger paste
2 tsp garlic paste
1/2 tsp turmeric powder
4-5 tsp oil
1-2 tsp lemon juice
6-8 whole black peppercorns
Salt to taste

Method:

Take a pressure cooker and add oil, onions and tomatoes, ginger paste, garlic paste, turmeric powder, chicken pieces (washed), potatoes, peppercorns and lemon juice all together and stir for a few minutes. Add about 1/4 cup of water. Place the lid and let it cook for 8-10 minutes or 1 full whistle on a medium flame. Do not remove the lid and keep the pressure cooker on the same hob till the contents are cooled. This is because after you switch the gas off, the chicken will continue to cook on the heat of the same hob. Now open the lid and start the gas on low flame. At this point if you want the consistency of your curry more thin, add a little water. Let it boil and then add the salt according to your taste. And finally you can garnish with coriander leaves. Your quick and easy chicken recipe is ready to serve.

Cabbage Stir-fry with Shrimp

2010-12-28T18:27:00.000-08:00

When in Kolkata I always refused to eat the soggy cabbage dishes. But after trying a couple of recipes, I just fell in love with the crispiness and freshness of cabbage when stir-fried with the minimum of extraneous ingredients. I hope you love this dish as much as I do.

Ingredients:

1 Cabbage, cut into julienne pieces
1 Onion(preferably yellow), finely chopped
8-10 small shrimps
2 chilies, finely chopped
Salt
1 tsp Pepper
1 tbsp oil

Method:
Take a medium sized wok and heat the oil. Stir in the onions and fry till slightly softened. Add the shrimp and cook on medium heat till the shrimp turns pink. Add the cabbage and the chilies. Add the salt and pepper and stir till the cabbage is just cooked but not mushy or too soft.

Serve it hot with fried chicken. Yum!

Shahi Paneer

2010-08-24T10:23:00.000-07:00

Ingredients:
3 large bell pappers( red)
Paneer (cottage cheese) cut into cubes
4 Chilies
6 white cardamom pods
5-6 curry leaves
Cashew nuts 1/2 cup
1/2 cup heavy cream

Paprika powder 1tsp

Method:
In a deep pot boil water and add the bellpeppers, cashew nuts, cardamom and chilies.
Boil till the bell peppers are soft and forkable.
Put all the ingredients in the pot in a blender and blend well.
Pour the mixture in a pan and add Paneer and paprika powder.
Stir for a few minutes and add the cream and curry leaves.
Cover and simmer for a few minutes till you get the desired consistency. Add salt to taste.
Serve hot with naan/roti.

2010-03-20T14:20:00.000-07:00

Jeera (cumin) Shrimp

Ingredients
· 12 king prawns
· 4 Tbsp. ghee or possibly vegetable oil
· 1 onion finely minced
· 1 tomato sliced
· 1 inch smashed piece of fresh ginger
· 2 tsp garlic paste
· 1/2 red capsicum in thin strips
· 1 salt and pepper
· 1 Tbsp. whole cumin seeds
· 1 tsp turmeric

Method
Shell and clean and strain the prawns.
In a pan heat the oil to warm.
Fry the cumin add in the onion, ginger and garlic
When well cooked lower heat add in the turmeric, tomato and capsicum
Stir-fry till the capsicum has softened but retains its color then turn up the heat to high. Add in the prawns and coriander and stir fry for about 5 min then serve.
It takes only 15 mins to cook and can be served with either naan or rice.

2010-03-20T14:09:00.000-07:00

Yellow Curry Chicken

Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Method:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve with jasmine rice.

Chicken Pesto

2010-01-20T19:02:00.000-08:00

Ingredients
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup Oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Directions
For pesto, combine the first five ingredients in a blender; cover and process until blended. Sprinkle chicken with salt and pepper. Place chicken in a greased 11-in. x 7-in. baking dish; brush with butter and pour the pesto sauce over it. Bake, uncovered, at 375° for 30-35 minutes. Serve hot with pasta!

You can also make this dish the meatball style as I have done following the same directions except you can buy the chicken meatballs to prepare the dish.

Rajma Masala( Red Bean Curry)

2010-01-12T18:15:00.001-08:00

Ingredients
Rajma Seeds - 1 cup
Onions - 1 (cut thinly)
Green chillies - 4
Tomatoes- 4
Curry leaves - few
Ginger Garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Turmeric powder - 2 pinches
Chilli powder - to taste
Salt to taste
Jeera (Cumin) seeds - 1 tsp
Cloves - 5
Butter - 1 tbs

Method:
Soak Rajma Seeds overnight

Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.

Cut & puree tomatoes, green chillies in a blender

Heat oil in a vessel & add jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.

Add the blended mixture and little water & let it boil for about 5 minutes.

Add pressure cooked red beans to this (with the leftover water in the cooker). Add coriander powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & the gravy begins to thicken.

Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.

Shrimp Curry

2010-01-08T11:32:00.000-08:00

Shrimps - (medium sized, cooked)
3 medium sized onions chopped
Green chillies - 8
(split half)
Curry leaves - 2 stems
Mustard seeds - 1 tsp
Olive oil - 4 tbsp
Tomato(big) - 1
(sliced)

For marinating:
Vinegar - 1 tbsp
Ginger-garlic paste - 2 tsp
Chilly powder - 1 tsp
Black pepper - 1/2 tsp
Coriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Salt- As reqd

1)Marinate shrimps with vinegar, ginger-garlic paste, chilly powder, coriander powder, turmeric powder, black pepper and salt for atleast 1/2 hour.
2)Heat oil in a pan.
3)Splutter mustard seeds.
4)Add marinated shrimps into it.
5)Saute for 5 mins on a medium-high flame. Stir it occasionally.
6)Add chopped onions, green chillies and curry leaves and saute on a medium flame for 15 mins.
7)Let the juice in shrimp and the onions mix with each other.
8)Add sliced tomato to the boiling curry and close with a lid.
9)Turn off the flame and let it stay undisturbed for atleast 15 mins.
10)Add required salt.Garnish with chopped cilantro and serve hot with rice.

P.S: You will easily find the ginger-garlic paste in the market but there is nothing like the homemade taste. So get a mortar-and-pestle and start cooking!

Chocolate Rum cake

2010-01-08T11:25:00.000-08:00

Ingredients:
1 bar of chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

Preheat oven to 350°F. Butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.

In a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove bowl from heat and stir in bourbon or rum.

In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.

In another bowl with an electric mixer or hand mixer beat whites with salt at medium speed. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture.
Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a fork inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.

Remove parchment or foil and transfer cake to a platter. For a fancier look, dust cake with confectioners' sugar.

Spicy Carrot Soup

2010-01-08T11:21:00.000-08:00

Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Salt to taste

Method:

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute for 5 minutes till onion turns pink. Add 4 cups chicken stock, curry powder and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Pour the soup in a blender and blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Return the blended soup to the cooking pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Granish with chopped cilantro or parsley.

baigan bharta( eggplant curry)

2010-01-08T11:15:00.000-08:00

Ingredients:

1 medium Baigan (eggplant)
2 Finely chopped onions
3 Diced tomatoes
4 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped cilantro for garnishing

Method :
Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat(or bake poked eggplant in oven at 400 degrees).
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add the mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot with naan.

2010-01-08T11:03:00.000-08:00

Chicken Parmesan( quick and easy)

Ingredients
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
6 tbsp tomato puree( a mix of approximately 4 tomatoes, basil and red pepper)
Method:

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan cheese, parsley, salt, garlic salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes. Pour the tomato puree on top of the cooked chicken and sprinkle with some grated cheese on top. Bake till top turns golden brown (in 10-15 mins). Serve hot with angel hair pasta!

Almond Chicken Curry

2009-12-22T18:29:00.000-08:00

Ingredients
1. 1 1/2 lb boneless chicken
2. 1 red onion chopped fine
3. 2tbsp garlic paste
4. 1 tbsp ginger paste
5. 3 tbsp almonds paste
6. 1 tbsp red chili powder
7. 3 cloves
8. a small cinnamon piece
9. bay leaf
10. 1/2 tbsp oil

To Make Almond Paste
1. Soak the almonds in some hot water and remove the skin
2. Blend into a smooth paste

Method
1. In a pan heat oil and add the cumin seeds and wait till they sputtering.
2.Then add the clove, cinnamon and bay leaves, when they start to turn color, add the onions and sauté till brown. (for a smoother creamier gravy chop the onion really fine or blend to a paste and then sauté).
3. Add the chili powder followed by the almond paste and let it cook and now add the chicken and salt and cook till the chicken is cooked through and desired consistency is reached. For best results, simmer under low heat till excess oil starts floating on top.
Serve hot with some hot naan.

Christmas Cookies!

2009-12-20T20:02:00.000-08:00

Ingredients:
1. 1/2 cup (113 grams) unsalted butter, room temperature
2. 1/4 cup (50 grams) granulated white sugar
3. 1 large egg,
4. 1/2 teaspoon pure vanilla extract
5. 1 cup (140 grams) all purpose flour
6. 1/8 teaspoon salt
7. 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped
8. 1/2 cup jam
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.
Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Makes about 20 cookies

2009-11-20T10:50:00.000-08:00

Catfish Curry

Ingredients:

1 lb catfish cut into 1 inch steaks
3 green chilies
1/2 tsps Turmeric
1/2 tsps Red chili powder
1/2 tsps Salt
Oil
1 yellow/red onion, chopped
3 cloves of minced garlic
1 red bellpepper cut into thin slices (you can also green or yellow bellpeppers)
1 cup tomato, chopped
Cilantro

Method:
Rub the catfish pieces with turmeric and salt. Let stand 30 min. Heat oil in large, deep frying pan on medium. Add the diced onion, garlic and the green chilies, and sauté for a few minutes till the onion softens and turns pink. Add the catfish, tomatoes and the red pepper slices and stir. Add the salt and chili powder. Cover and simmer 15 minutes. Sprinkle with cilantro and let simmer for another few minutes. Serve hot with rice/ roti.

2009-11-20T10:49:00.000-08:00

Chaler Payesh(Rice Pudding)

Ingredients:
Sweet smelling Rice (Gobindobhog chaal): 100gms
Milk: 4 cups
Sugar: 150gms
Ghee: 1 teaspoon
Cashew nuts: 10gms,
Raisins: 10gms
Green cardamoms: 3 to 4
Bay leaf: 2

Method:
· Boil the milk in very low flame, and let it condense till it become almost ¾ its original volume.
· Meanwhile, add ghee to rice and mix well.
· Drop in the rice when the milk is ready, and now cook on high flame, stirring often.
· As the rice gets cooked add sugar, green cardamom, bay leaf.
· Keep on flame till the sugar melts.
· Throw in the cashew nuts and raisins.
· Garnish with raisins and cashew nuts or any other dry fruits of your choice.

Options:
· If you dont get Gobindobog, then work out with good quality Basmati rice
· The more you condense the milk, the better it tastes.
· Also, instead of sugar you can add jaggery or gur.
· To add a touch of color and flavor saffron is a good choice too.

2009-11-12T18:22:00.000-08:00

Ingredients:

q 1 tablespoon vegetable oil
q 1 tablespoon butter
q 1 large onion, grated
q 1 tablespoon grated ginger
q 2 cloves garlic, smashed
q 1 teaspoon turmeric powder
q 3 cardamom pods, pounded to split open (don’t let the seeds get away)
q 1 whole cinnamon stick or 1 teaspoon ground cinnamon
q 1 chicken breast, chopped into blocks
q 3 tomatoes
q 2 bunches of spinach
q 2 tablespoons chopped coriander/cilantro
q 2 red chilies, split
q Salt to taste

Method:
q Partially boil the spinach and blend into a smooth paste. Keep aside.
q Put oil and butter in a large pan on low – medium heat
q Once melted, add onions, ginger, garlic, turmeric, cardamom and cinnamon. Stir and let them simmer gently.
q Add the chicken.
q Let cook for a few minutes before adding the tomatoes, water, spinach and cilantro. Stir well and salt.
q Add the green chilies. Stir well and simmer covered for 1/2 an hour, till the spinach starts sticking to the sides of the pan.
q It’s a yummy dish and even those who hate spinach will love it!!

Cholar dal

2009-11-02T11:10:00.000-08:00

Cholar Dal
1 cup Cholar Dal
1tsp of turmeric powder
1 tsp of salt
i tsp sugar
2 tbs of ghee
1 tsp of cumin seeds /mustard seeds also can be used
1 tbsp sliced coconut
I tsp oil

Soak the dal in water for at least 15 minutes.
dd oil in a kadai and fry the cumin seeds and bayleaf along with the dal. Transfer the seeds and the dal to a pressure cooker. Add 3 cups of water.
Add turmeric powder and salt, sugar.
Cover and cook at medium heat till 3 whistles.
Let the pressure subside and then open the cover.
Before serving add ghee and sprinkle on top with the coconut slices.
Serve hot with white rice.

Apple pecan cake

2009-10-27T22:14:00.000-07:00

I found this recipe at a site but modified it a bit for convenience.

Ingredients:
3/4 cup (75 grams) chopped walnuts or pecans
1 pound (454 grams) apples (red delicious or fuji apples)
1-2 tablespoons freshly squeezed lemon juice
1 1/2 cup (195 grams) all purpose flour
3/4 cup (150 grams) granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup (50 grams) raisins

Method:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and coarsely chop the apples. Toss with 1 - 2 tablespoons of lemon juice.

In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Serve with softly whipped cream or vanilla ice cream.

Aloo Posto(potatoes and poppy seed)

2009-10-27T09:42:00.000-07:00

This recipe reminds me so much of Ma! Miss you Ma!

Ingredients:
3 medium sized potatoes, peeled and cubed
Poppy seeds (posto)5-6 tbsp posto bata(poppy seed paste)
Green Chillies – 2/3
Cumin seeds-3/4 tsp loosely packed
Salt
Turmeric Powder
Sugar - 1/2 tsp or none according to taste
Oil - for Cooking
Mustard Oil- a dashto sprinkle on the top

Method:
Grind the posto/poppy seeds to a fine powder. I use the coffee grinder which can be used to dry grind only. So afterwards I mix it with water to make a paste. The consistency of the paste should not be too watery. If you are wet grinding make a paste at one go.
Cut the potato in cubes.Chop or slit the green chillies.
Heat oil in a pan and add the cumin seeds and fry till they start sputtering.
Add the potato cubes in the oil with a pinch of turmeric powder.
Saute the potato lightly till they develop a golden tinge.
Then add the poppy seeds paste.
Add little water (around 3/4 cup), adequate salt, and the chopped green chillies.
You can sprinkle very little sugar if you want.Cover and cook on low heat till the paste has uniformly coated the potatoes and the potatoes are well-done. I usually wait till the gravy has dried up.
At this point you can add about 1 tsp of mustard oil and stir well before you remove from heat. Srtve hot with rive and papad!

Paneer Bhurji

2009-10-26T18:51:00.000-07:00

This a recipe I tried today itself and surprisingly even my husband who is not too fond of paneer finished off the whole helping and asked for more!

So here you go:

Ingredients:
300g fresh paneer, crumbled coarsely with hand
1 small onion, finely chopped
1 green chilli, finely chopped
1 tomato, chopped
1 teaspoon freshly grated ginger
1 teaspoon lime juice
½ teaspoon freshly ground black pepper
½ teaspoon red chilli powder
½ teaspoon sugar
¼ teaspoon turmeric powder
¼ teaspoon salt
¼ teaspoon garam masala powder
¼ teaspoon cumin seeds
Pinch of asafeotida (hing) powder

Method:

1. Heat the oil, add the onion and green chilli and fry until soft.
2. Add the cumin seeds and fry until browned and fragrant.
3. Add the pepper, chilli powder, turmeric powder, garam masala powder and asafeotida (hing) powder and stir fry till a wonderful aroma leaves the pan.
4. Next add the grated ginger, sugar and chopped tomato.
5. Now add the paneer and salt and keep stirring on medium heat till panner and other ingredients are well-cooked.
6. Remove from the heat and stir in the lime juice.
7. Serve hot with rice or Indian flat breads like roti, chapati or naan.

2009-10-26T18:38:00.000-07:00

Butter Chicken

Ingredients
1 cup yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes diced
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
1 tbsp butter
2 medium onions, sliced
4 tbsp cream

Method:

· Place the yogurt, almonds, all the dry spices, ginger, garlic, and salt in a mixing bowl and blend together thoroughly.
· Marinate the chicken in this mixture for at least 2 hrs. The longer the better (max overnight).
· Melt the butter in a frying pan. Add the onions and fry till pink. Add the tomatoes and the chicken mixture and stir-fry for about 7 to 10 minutes.
Pour over the cream and stir in well (optional). Simmer till oil starts to leave the pan. (For this recipe there is no need to add water). Serve hot with aloo parathas. Yum!

Spice Hut

2009-10-23T18:34:00.000-07:00

When I first learned how to cook I had no clue which spice had what kind of flavor. I looked at recipes and added them to a dish accordingly and as time went by understood that each spice had its own personality. To throw them unknowingly into the cooking pot was sacrilege.

No two people ever agree on the exact recipe of a favourite dish. Recipes are handed down from generation to generation, verbally in the kitchen or from hand-me-down cookbooks---all of which are closely guarded secrets in most cases. But all agree, a dish is well cooked when the spices blend into the gravy and the meat. The spices should not be have disparate flavours, or taste raw. No one spice should over-power the other and be so intrusive as to completely hide the true taste of the vegetable or meat being cooked. It should enhance the character of the dish, give it colour and fragrance and leave you wanting more!

So for an Indian kitchen what are the essential must-haves?

Asafoetida ( Hing )

Bay Leaf ( Tej Patta )

Black Cardamom ( Badi Elaichi )

Black Cumin Seed (Shahi Jeera )

Black Mustard Seeds ( Rai)

Cardamom ( Elaichi)

Cashew nuts ( Kaju )

Cinnamon ( Dalchini )

Clarified butter ( Ghee )

Cloves ( Lavang )

Coriander Powder ( Dhania powder )

Coriander seeds ( Dhania )

Cumin seeds ( Jeera )

Curry Leaves ( Kaddipatta )

Fennel seeds ( Saunf )

Fenugreek Leaves - dried ( Kasoor Methi )

Fenugreek leaves ( Methi Leaves )

Fenugreek seeds ( Methi seeds )

Garlic ( Lahsun )

Ginger ( Aadrak )

Golden raisins ( Kishmish )

Gram Flour ( Besan )

Green Cardamom (Elaichi)

Mint ( Pudina )

Moong Daal

Mustard Oil

Nutmeg ( Jaiphal )

Pistachio nuts ( Pista )

Plain Flour ( Maida )

Plain yogurt ( Dahi )

Poppy seeds ( Khus Khus)

Red chilies powder ( Lal Mirchi powder)

Red Lentils ( Masur daal )

Red chilies ( Lal Mirchi )

Red Kidney beans ( Rajmah )

Saffron ( Kesar )

Salt ( Namak )

Sesame seeds (Til )

Spice Blend ( Garam Masala )

Tamarind ( Imli )

Turmeric ( Haldi )

Wheat Flour (Aata)

Yellow Lentils ( Tur Dal)

And Panch Phoron which is often used in Bengali cooking is nothing but:
•1 quantity whole cumin seeds
•1 quantity whole fennel seeds
•1 quantity whole yellow mustard seeds
•1 quantity whole fenugreek seeds
•1 quantity whole nigella (kalonji) seeds

Potato and Leek soup

2009-10-23T11:44:00.000-07:00

Ingredients:
2 slender leeks
I small onion
2 small or medium potatoes
2 tbsps butter
3 cups of water or more
Salt and freshly ground black pepper

Method:
Trim the leeks, discarding the hard green tops and cut them into approximately one inch thin strips. Rinse thoroughly and drain. Peel and chop onions and potatoes.

Take a deep bottom pan and melt the butter
Fry the onions till soft. Add the potatoes and then the leeks and sweat them over low heat for a few minutes, stirring constantly.

Add the water and a pinch of salt and bring to a boil. Cover and cook at medium to low heat for at least 1 hr till the potatoes are velvety soft.

Now mash roughly with a potato smasher or a slotted spoon. Add the ground pepper and salt. Serve hot with bread.

bangali'r khichudi!

2009-10-22T13:07:00.001-07:00

Bhuna Khichudi

Ingredients:
1 cup moog daal (mung beans)
1 cup masoor daal (brown-skinned lentils), washed
1 1/2 cups rice, washed
4 medium potatoes, peeled and cut into large pieces
1/2 head cauliflower, separated into large florets
1 onion, diced
1 tomato, chopped
1 tsp ground cumin
1 tsp ground turmeric
2 green chillies, finely chopped
Salt and sugar, to taste
1 tbsp desi ghee

Method:
Dry fry the mung beans in a hot pan or wok until lightly browned then add water and bring to a boil. Take off the heat and stir-in the rice and lentils. Transfer to pressure cooker and cook on low heat for 30 minutes.
Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Reduce the heat and add the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic. Stir-in the vegetables and spices to the rice-lentil mixture. Cover and cook for about 5 minutes until everything is well-blended.Lastly, add the ghee and serve hot with papad!

Keema Choley

2009-10-22T10:48:00.000-07:00

Ingredients:

Garbanzo beans or Choley ~ 1 can, it said 1lb 13oz.
Ground Chicken (Keema) ~ 1 lb.
Onion ~ 2 medium blended/chopped
Tomato ~ 2 medium chopped
Green Chillies ~ 5/6 chopped
Garlic Clove ~ 1 clove chopped
Elaichi or Cardamom ~ 5
Laung or Cloves ~ 5
Darchini or Cinnamon sticks ~ a small one
Jeera or Cumin Powder ~ 1 tsp
Garam masala Powder ~ 1 tsp
Red Chilli Powder ~ your choice
Salt to taste
Coriander leaves ~ for garnish

For Marinating the Chicken:

Ginger Paste ~ 2 tsp
Garlic Paste ~ 2 tsp
Yogurt ~ 2 -3 tbsp

Method:

Marinate the ground chicken with yogurt, 2 tsp of ginger paste, 2 tsp of garlic paste and little salt. Keep it aside for 2-3 hours. I often do it night before so it’s just ready to be cooked by evening.
Make a paste of the onions. Quick Tip: I make a paste or chop onions when I have extra time. They stay in the fridge good for 3/4 days
Heat Oil in a Kadai /Frying Pan
Coarsely pound the Elaichi (Cardamom), Laung (Cloves) & Darchini (Cinnamon Sticks) and add it to the oil
Add the chopped garlic and the green chillies.
As soon as you get the fragrant smell of garlic rising add the onions.
Add a little sugar and fry them till they are light brown in color.
Add the chopped tomatoes
Continue light frying till oil separetes from the paste.
Add the marinated Keema (ground Chicken)
Continue cooking till the Keema changes color. Stir so that the keema transforms to a granulated mass. Since ground chicken here is machine processed, when raw, they are like a soft paste.
Add the Cumin & Red Chilli Powder. Mix well.
Add the choley.
Cook for some more time till all the ingredients are well blended.
Add little water, salt and garam masala powder. Cover and Cook
Cook till choley and keema are done.

Garnish with coriander leaves.
If you want add hard boiled eggs cut into half on top.

Dim Dum Di Dum

2009-10-22T10:28:00.000-07:00

Ingredients:
2 large onions--sliced
4 boiled eggs cut into half
6 green chillies---split into halves
Curry powder 1tbsp
Turmeric powder 1 tsp
Chopped coriander
Desi Ghee 1 tbsp
Salt to taste
Oil 1tbsp

Method:
Pour oil into a pan and add onions when oil starts to sizzle.
Fry onions till golden brown.
Add the green chillies and keep stirring.
Add the spices and the egg halves. Stir. Add salt to taste.
Cook for 8 mniutes or so till oil starts to leave the pan.
Add the ghee and garnish with chopped coriander.

Serve with naan or rice. Yum on a rainy day!

Kata Phata Tomato

2009-10-22T08:55:00.000-07:00

Ingredients: serves 2
6 roma tomatoes

For stuffing:
Left over chicken or fish(but please not the smelly fish left over from monday!)
1 Smashed Potato(boiled and smashed)
Oil
Chopped green chillies 4
Coriander/ parsley either work well.
1/2 tsp Red pepper powder
1/2 tsp Cumin powder

Method:
Cut the tomatoes into half and with the end of a spoon clear out the insides.

In a pan heat 2 tbsp of oil. Add the green chillies and the finely diced onion. Fry till golden brown. Add chicken, cumin and red pepper powder and then the smashed potato and stir fry for another few minutes till chicken potatoes and spices have been blended in together.

Just before turning off heat add chopped parsley or coriander.

With the help of a small spoon stuff the tomatoes and put in the oven at 350 degrees for 12 minutes.

Enjoy!

Sesame and Red Pepper Chicken

2009-10-22T04:32:00.001-07:00

Ingredients:
Sesame oil
Sesame seeds
Onion 1
Red bell peppers 2
Green Beans(optional--but healthy!)
Chicken bonless 1 lb
Soy Sauce
Red hot sauce/ chilli sauce
Corn flour 2 tsp
Salt to taste

Take a non-stick frying pan or the good old kadai.
Add tbsp of sesame oil
Stir in some sesame seeds on medium heat.
Add sliced onion
Add red bell pepper slices and continue to stir until onion becomes mildly pink in color.
Add the green beans and the diced chicken.
Continue to stir till chicken is cooked half way through.

In a bowl mix soy sauce, hot sauce, corn flour starch with 2tbsp of cold water till lumps disappear. Pour it onto the chicken.
Cover and cook on low heat for 15 minutes.

Serve hot with rice or fried chowmein.

Icchey Phoron

2009-10-22T03:57:00.000-07:00

Ranna(or cooking) for me is what I like to call "Icchey Phoron"---i.e a mixture of emotions or desires(icchey) with some cooking ingredients(phoron). So at 3.58 am today I suddenly had the urge to create my own cooking blog( as if I didn't have too much on the plate already---no puns intended)!

This blog is not for people looking for recipes to woo someone(depending on the standards of wooing of course!) but perhaps for those who don't know where to start and what to cook at the end of a busy day or are running out of ideas!

Dependent on the erratic schedule of my 14 month old son and paper deadlines at SJSU I will update my blogs as and when possible. No pesterings welcome!(kidding!)

Ok enough of a Hamletian monologue---now for the wooing recipes:)