Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

(S)Cream Cheese Swirl Brownies!!!!

Shoba13 Comments

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Brownies are a welcome dessert treat at my home and there seems to be always room for brownies right after dinner!  It`s a favourite for my older daughter to have the home smelling of chocolate brownies as she returns form school. But some how i always end up making them a little before dinner so ends up that their appetite for dinner is mysteriously lost!  I have recently started slightly modifying my weekly kitchen prep plans a little based on the produce on sale at the local farmers market or at Sprouts. I had two packages of cream cheese for a buck and I thought it was really high time I try the Oreo Cheesecake that I have eyeing for quite some time and the Cream Cheese Brownies Swirls. It was very flavorful and moist and chewy yet deliriously chocolatey with the hint of sweet salty from the cream cheese swirls. Try it and there`s really no looking back!

INGREDIENTS:

1 1/2  Sticks of butter (3/4 Cup).

2/3 Cup Cocoa.

1 2/3 Cup Sugar.

1/4 Tsp Salt.

2 Eggs at room temperature.

1 Tsp Oil.

1 Tsp Vanilla Essence.

1 Cup All Purpose Flour.

1/3 Cup Semi Sweet Chocolate Chips ( Could be substituted for any good quality chocolate).

Cream Cheese Filling:

4 oz softened cream cheese.

4 tbsp Sugar.

1 Tsp Vanilla Essence.

PREPARATION:

The best part of this batter preparation is that its completely fool proof AND its all done in one go – one vessel over the stove, a whisk and some measuring and adding!

  • Take a deep dish with a strong base, and add the 1 1/2 sticks of butter to it. Place a whisk in to the dish and allow the butter to  melt slowly on low flame.
  • Meanwhile butter an oven proof dish and preheat the oven to 350F/180C. I always like to line by dish with parchment and allow it to hang on either side so there is no messy clean up.
  • Lay out all your ingredients in an assembly line  on the counter so you can reach to them when they are needed.
  • Beat the cream cheese, sugar, vanilla and a little egg white until its nice and smooth. Set aside. ( I used a little egg white from the 2 whites reserved for the brownie itself).
  • Measure out the 2/3 Cup of cocoa powder and slowly dunk it in to the melted butter.
  • The cocoa laps up the butter happily and glistens.
  • Continue whisking and add the 1 2/3 Cup pf Sugar, and the 1/4 tsp of salt.
  • Whisk and at this stage it gets a little gritty with the sugar crystals. Keep going!
  • Add the eggs one at a time and whisk them in. This stage gives the brownie batter all the body it needs. You are still on low flame so make sure you keep whisking.
  • Flavour the brownie with the vanilla essence and mix it all in.
  • Now measure out exactly 1 cup of flour and add it to the pot. Slowly fold the flour it to the silky batter.
  • At the last stage add the 1/2 cup of chocolate chips and let them melt in.
  • Pour this brownie batter in to the baking dish.
  • Empty out the cream cheese filling on to the top of the brownie batter and using a butter knife cut out marbled swirls.
  • Bake for about 35-40 minutes depending on the capacity of your oven. Do keep an eye on them and do not let them burn.
  • Remove and allow to cool for a good hour or so before attempting to slice in to little squares.
  • Makes a a great return gift for a kids birthday party!

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Mexican Cuisine. · Salads/ Recipes for the Calorie Conscious.

Taco Bell Cantina Bowl – Fresh, Low Carb and Low Sodium Version – A fitting 300`th Post!!!

Shoba12 Comments

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The Taco Bell Cantina Bowl is my all time favourite one bowl lunch option! It has carbs from the rice,  protein from the beans, fat which are abundant in avocados, the smoothness of the green goddess dressing, tart and crunchy corn salsa, all doused with the undertones of cilantro and lemon in every bite. The original Cantina Bowl has tonnes of sodium and a total of 540 calories. By substituting ranch with thick curd, it makes it more healthier with lower fat and of course fresher. The probiotics in the curd are extremely beneficial to the body and then there is the special relationship between the beans, the cilantro rice and the dressing all tied together with douses of fresh lemon juice! Try it and life would never be the same again!

 THE TACO BELL CANTINA BOWL TYPICALLY HAS:

  1. Bottom Layer of the herby cilantro lemon rice.
  2. The next layer of spice blended cooked black beans.
  3. A bed of crisp romaine lettuce.
  4. Liberal douse of citrusy fresh Green Goddess Dressing.
  5. A dollop of Guacamole.
  6. 2 Tbsp Pico De Gallo.
  7. A handful of lemony grilled corn.
  8. 1 Tbsp of sour cream( Optional).
  9. Garnish of tortilla chips(Optional).

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HERBY CILANTRO LEMON RICE:

1 Cup Basmati or Long Grained Rice.

1/2 Onion sliced long.

1 Tbsp Chopped Garlic.

1 Tbsp chopped cilantro.

1 Tbsp chopped parsley.

1 Tbsp Lemon Juice.

  • Cook the basmati/long grained rice with a few drops of oil and a few drops of lemon juice.
  • In a wok, saute onion and when pink, add all the herbs – garlic, cilantro and parsley.
  • Add the cooked rice and mix and finally add the lemon juice. Add salt as needed.
  • Add more chopped cilantro to enhance the flavour.
  • This forms the bed of the Taco Bell Cantina Bowl.

 

BLACK BEANS:

1 Cup Black Beans soaked overnight and cooked in a little salt.

1 pinch of seasoning salt.

A pinch of paprika.

A few drops of Lemon Juice.

  • Combine the cooked black beans with the seasoning salt, paprika and lemon juice. Set aside.

GUACAMOLE:

 

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INGREDIENTS:

2 Hass Avocados .

1 Small Ripe Tomato.

1 Jalapeno.

1 Lemon`s Juice.

1 Garlic Pod.

Sea Salt.

Pepper.

Cilantro to garnish.

PREPARATION:

  • Split the avocados in half, remove the seed, and scoop out the flesh.  Transfer to a shallow bowl.
  • Immediately squeeze the lemon juice over the avocados to prevent oxidation and mix it in.
  • Add the sliced jalapenos, tomatoes, salt, pepper,  crushed garlic and mix it all with the back of a spatula.
  • Add a dash of chopped cilantro for garnish.

PICO DE GALLO:

 

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1 Fresh Tomato chopped very fine.

1 Onion chopped fine.

1 Jalapeno~ chopped fine.

Chopped Cilantro to garnish.

A few drops of lemon juice.

  • Combine all the above ingredients in a shallow bowl. Garnish with chopped cilantro.

FIRE ROASTED CORN SALSA:

 

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2 Cups Sweet Corn.

1/2 Cup Cilantro .

2 Japaleno Peppers.

1/4 Tsp Garlic Powder.(Optional)

Salt.

Juice from 1 lemon.

PREPARATION:

  • Thaw the sweet corn and pat it dry. Flavour it with salt and a little lemon juice.
  • In a food processor puree the cilantro, jalapeno and lemon juice to a rough paste.
  • Marinate it over the sweet corn kernels for about ten minutes.
  • Grill it on a stove top/ grill/ oven until lightly brown.
  • Adjust salt and garnish with more cilantro and a few more drops of lemon juice.
  • This is one of the ingredient to garnish of the Taco Bell Cantina Bowl.

ASSEMBLING THE TACO BELL CANTINA BOWL:

The Cantina Bowl is assembled for every person in the bowl in which they would be served in. So individual portions are made as per preference and served, as follows:

  1. In the serving bowl layer a bed of the herb and citrus flavoured rice.
  2. Next, add a ladle of the seasoned black beans, over the rice.
  3. Drizzle a layer of chopped romaine lettuce over the beans. This provides crunch and is a surprise layer.,
  4. Slather a ladleful of the fresh and citrus bursting Green Goddess Dressing.
  5. A big dollop of Guacamole is served on top of the dressing on one side.
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  7. Another spoonful of sour cream is served on the other side.
  8. These are sprinkled with the prepared Pico De Gallo.
  9. The entire bowl is drizzled with a handful of grilled corn.

Can anything else beat that???

Cakes / Pastries / Cookies/ Bread/Muffins.

Just ten mins of work and your own loaf of bread!!!

Shoba29 Comments

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“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”

—Mahatma Gandhi

Baking my own loaf of bread has been a revelation – lessons in patience and perfection, that comes only by practice. There are times when you have to allow things to  happen on their own and all you can do is watch and wait. It`s such a basic truth of life. My bread baking has been inspired  by so many blogs – The Kitchn Blog, and of course this one. Try this just once and enjoy the aroma of bread wafting in your kitchens!

INGREDIENTS:

3 Cups Bread Flour/ All Purpose Flour.

2 Tbsp Sugar.

1 Tsp Salt.

1 – 1 1/8 Cup Water.

2 Tbsp Olive Oil.

1/2 Tbsp Yeast.

A few notes about Yeast:

What is yeast? Why is it required to make soft fluffy airy bread loaves?

Bread wouldn’t be bread without yeast and yeast can’t work without sugars.  Yeast is alive—living organisms—and living organisms need food for fuel, in this case, simple sugars.  Yeast needs to feed on these sugars and multiply to create two  byproducts—alcohol (ethanol) and carbon dioxide.  The carbon dioxide is what leavens the bread—carbon dioxide gases filter through the bread and creates beautiful air pockets and the alcohol evaporates during the process of baking. 

Proofing of Yeast:

Every packet of dry active yeast is used in making many different kinds of breads, cakes, loaves etc. Since its the very basic requirement of any bread, it is important that we know that the yeast is going to work its magic and multiply, thus fermenting the dough to make it rise. Some times, the yeast is old and not active and hence will not “proof”. We need to “prove” that the yeast is good enough and active and will aid in the baking process.  All one has to do is to take a bowl of lukewarm (not hot) water and add some form of sugar – sugar crystals/ honey/ agave nectar/ maple syrup which is required for the yeast to start its process of “proofing. Then add the yeast and mix it in. leave the bowl undisturbed for about 7-10 minutes. The surface of the water will slowly bubble and get frothy. Allow it to stand for the full ten minutes. If the surface is all bubbly and frothy (yes it is a little smelly!!!) then the yeast has “proofed” and can be added to the flour to make bread etc. If this does not happen, dump the water and start the process afresh.

PREPARATION:

  • Measure out 1 1/8 cup of water in a glass jar and microwave for about 30 seconds. When you insert the finger in to the water it has to be just warm it should not be hot,as this would kill the yeast.
  • Yeast needs a sweet medium to multiply, so next add the 2 tbsp of sugar. Now add the yeast, give it a stir and let it sit for about ten minutes.
  • While the yeast is “proved”, we can get the dough ready.
  • In a mixing bowl, measure out the flour and salt and sieve once. Add the olive oil and the yeast+sugar+water mixture.
  • Using a spatula or a wooden ladle, mix it until you get a sticky dough. Add flour or water as needed until you get a smooth dough.
  • Oil the base of the mixing bowl and place the dough in the bowl. Smear more oil on the surface and cover it up with a moist kitchen cloth.
  • Keep for about 1 1/2 hours in a warm place undisturbed until the dough doubles in size.

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  • Punch the dough lightly and remove the air inside and fold it a couple times until its shaped as shown.
  • Grease a loaf pan and place the dough inside.
  • Lightly cover with a thin kitchen cloth and place inside the oven with the light switch on, or in a warm place for another 45 minutes, until the dough rises.

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  • Preheat the oven to 375F or 190 C and place the loaf pan in the middle rack.
  • Spray a couple squirts of water  on the sides of the oven. This step is optional but helps keep the outside of the loaves moist and supple so that the bread can spring for as long as possible. Once the outside of the loaf begins to dry out it hardens, preventing further spring. Then the crust begins to form.

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  • Bake for about 35-40 minutes or until the top of the loaf sounds hollow and the crust is a beautiful golden brown.
  • Cool for about 30 minutes before slicing.

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STORING HOME BAKED BREAD:

  • I have always found that baking bread at home is extremely therepautic and energising, but when it comes to storing home  made bread for even 3-4 days, its a challenge. 
  • Many people recommend placing it the sliced side down on to a cutting board.
  • Some suggest a bread box, but I have not found it too helpful.
  • I did see an online bread storage bag like this one: http://www.amazon.com/gp/product/B0000VLGIY/ref=s9_psimh_gw_p79_d1_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1WFPVF7AATRM6RSP6ZM4&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846 but did not read very many good reviews.
  • I have this time around, sliced my bread, but fashioned them as a loaf, moved them to a plastic grocery bag, and then stored it in an air tight rubbermaid container, to keep fresh for at least 4 days. I am not a fan of mold at all.
  • How do you store your bread??
Rice Varieties.

Chettinad Mushroom Biriyani with a twist!!!

Shoba11 Comments

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There are always people who dont like mushrooms and then there are us – the people who love mushrooms for their taste, texture and versatility. I always have a brown bag of mushrooms ready in  my refrigerator. My all time favorite mushroom dish is the Restaurant Style Mushroom Butter Masala which I love to pair with simple Jeera Pulav or Peas Pulav. But on days when I really feel like eating spicy food, I resort to this Chettinad Mushroom Biriyani  or sometimes the Hyderabadi Biriyani. My sister wanted me to try this from Divya`s post and I readily obliged.It`s a simpler version of the Hyderabadi Biriyani and definitely a lot more forgiving in the prep work, but very very delicious to say the least. I savour this biriyani with simple Cucumber Raita. I made this Biriyani with brown basmati rice and added Seitan instead of soya nuggets for added protien!

INGREDIENTS:

2 Cups Brown Basmati Rice.

1 Pound Mushrooms Cremini/ Bella or White.

2 Onions sliced long and thin.

1/2 Cup Coconut Milk.

1 Packet of Seitan.(optional or you could substitute with Soya Chunks, or Tempeh)

MARINADE:

1/2 Cup Fresh Curd.

2 Tsp Ginger Garlic Paste – Fresh.

1 Tsp Red Chilli  Powder.

1 Tsp Dhania Powder.

1 Tsp Garam Masala Powder.

A pinch of haldi Powder.

1/2 Cup Mint Leaves.

1/2 Cup Cilantro chopped.

WHOLE SPICES FOR SEASONING:

2 Tbsp Ghee/Butter/Oil.

1 Inch Cinnamon.

4 Cloves.

1/2 Tsp Cardamom Powder or 2 Cardamom Pods.

2 Star Anise.

1 Tsp ShahJeera.

1 Tsp Jeera.

PREPARATION:

  • Wash the basmati rice and soak it in 3 cups water for about 30 minutes.
  • In a kadai, add a spoon of oil and shallow fry the onions until they are completely brown. I have a Calphalon Sear Pan so I can sear all the onions without a drop of oil.
  • Now we  work on the marinade – Add the seitan and the mushroom on to a bowl and add all the ingredients under “Marinade” and finally add half of the yummy pan fried onions. Save hte rest for later.
  • Cover the bowl with a cling wrap and refrigerate for about 30 minutes.
  • After 30 minutes, take a wide mouthed non stick pan and add 2 tbsp of ghee. Now season it with all the ingredients under “Seasonings” and give it a second to fry in the oil.
  • Add the marinated mushroom+Seitan mixture in to the pan and saute on a medium low flame until you see the mushroom getting cooked, sweaty and start shrinking.  This should take about 5-6 minutes.
  • Now add the coconut milk to the pan and cook for another 3-4 minutes.
  • Now add ONLY the rice that has been soaking but SAVE the water in which it was soaked.
  • Ahh you threw it out, never mind, just get fresh 3 cups of water!!!!
  • Add in the required salt and then the 1 Tsp of Garam Masala.
  •  Add the 3 cups of water and cover and cook undisturbed for about 15 minutes or until the grains of rice are cooked fluffy and to perfection.
  • Garnish with fried onions and serve with a side of thick Cucumber Raita.

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Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Oreo Truffles – 3 Ingredients, 30 Minutes.

Shoba21 Comments

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It`s already Feb 14`th and I had a really crazy week, running errands, kids, homework and classes and little did I realise the d-day was already around the corner! When I did a rough pantry check, I was mortified that I had no butter!!! That really gives me a panic attack. One never knows when the drive to bake assumes ginormous proportions and I had to be ready. No butter on Valentine`s eve and there was really no way I could run to the grocers. I had  been wanting to try out any form of chocolate  truffles for a very long time and I remember seeing many blogs with this quick version and what better way than to make them today.  They dont need any butter or eggs and no baking either. Try them out and tell me how they were!!!

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INGREDIENTS:

18 Oreo Cookies.

4 Oz Cream Cheese softened.

4 Oz Chocolate blocks/chips.

PREPARATION:

  • Prep up a baking tray and line  it with parchment paper. Keep aside.
  • In a food processor, pop in the oreo cookies and give them a quick pulse. Add the softened cream cheese and pulse until well combined to form a soft dough.
  • The fat in the cream cheese combines with the butter cream icing in the oreos and the mingling creates pure magic.
  • If you do NOT have  a food processor, simply crumble the oreos in the mixer and then mix in the cream cheese and mix it until the heat from your palms brings them all together.
  • Transfer to a dish and seal with cling wrap. Refrigerate for over an hour.
  • Remove from refrigerator and scoop out balls of oreo cookie dough and smooth them in to balls of the same size. Set them on the parchment paper. Return back to the refrigerator.
  • Take a clean deep vessel and fill it with water. Set the flame on medium low.
  • Now place a dish with the chocolate/chocolate chips over the vessel containing water. This is a double boiler. We dont want to introduce any direct heat on the chocolate and we use the steam from the water to slowly melt the chocolate.

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  • Stir with a rubber spatula to aid in the uniform melting. When the chocolate is melted its silky smooth and shiny.
  • Using a fork/spoon gently pick up the oreo ball and drop it in to the chocolate.
  • When its coated with the chocolate, spoon it on to the parchment sheet again. Repeat and continue until all the balls are coated.

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  • When the truffles are still wet, sprinkle with toppings of your choice – Nuts/ Sprinkles / Candied Sugar/ Confetti/ Colored Sugar Crystals.
  • Refrigerate until the chocolate hardens.
  • Enjoy decadent Oreo Truffles . Make them as gifts for your valentine!!!
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Cakes / Pastries / Cookies/ Bread/Muffins.

Eggless Ghirardelli Chocolate Brownie Bites – It`s been 4 years….

Shoba9 Comments

IMG_6308Bite sized brownies are an all time addiction for my older daughter S. She loves chocolate in any form, so unlike me, added to the fact that this gives me an awesome opportunity to try my baking results on her . I had taken a back seat from baking for some time as my little one alwatys wanted to crawl in to the oven. Yes, you did read that right. I was petrified of managing the oven door, the kiddo and the cake, and I decided it was best left to later. Now that she is 3, I think its about time, I came back to what I loved doing before! – Baking. It`s an addiction that never lets you go. Here are these litle bite sized brownies, that I made for my 4`th Bloggiversary last week.

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INGREDIENTS:

1 Cup All Purpose Flour.

3/4 Cup Unsweetened Ghirardelli Cocoa Powder.

1/2 Cup Heaped White Sugar.

1/2 Cup Mashed Bananas.

4Tbsp Butter at room temperature.

3 Tbsp Hot Water.

3 Tbsp Milk at room temperature.

A pinch of salt.

1 Tsp Vanilla Essence.

1 Tsp baking Powder.

1/4 Tsp Baking Soda.

5-6 walnuts chopped.

PREPARATION:

  • Measure out the flour and add in the salt, baking powder and baking soda and gently sift it through.
  • This is basically to air out the flour and remove impurities if any.
  • In a mixing bowl add the mashed banana, hot water, sugar, vanilla essence and briskly mix it all in.
  • Melt the butter in the microwave or stove top and add the measured cocoa powder and whisk it well so all the cocoa powder is well incorporated in to the butter.
  • Add this chocolate mixture to the mashed banana mixture and mix them well. If at this stage you find your wet ingredient base to be a little dry, add a few more drops of oil/ milk and loosen it up.
  • Now tip in the flour mix and whisk gently until you get a homogenous dough.

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  • Preheat the oven to 350F.
  • Grease the bottom of a cake pan or a tray and line with parchment paper.
  • Pour out the chocolate batter on to the tray and smooth well with the end of a spatula.
  • Bake for about 30-35 minutes depending on whether the crust becomes well set and well cooked. If you take out the brownies as soon as they are just baked, they might come out looking like cakes.
  • Cool for about 2 hours at least before you cut them in to little brownie bites! This is important as they take time to cool down and set well. The interiors are soft and a little chewy and the outside is am little thick and crusty.
  • Serve with a dollop of ice cream or hot chocolate sauce.

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Salads/ Recipes for the Calorie Conscious. · Snacks & Tiffin Items

Quinoa Upma or is it Khichdi???

Shoba5 Comments

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“From the bitterness of disease man learns the sweetness of health.”

It is definitely a boon to stay healthy and live a life of good habits and good values.  The road to good health per se has been a long journey for me with so many learnings about the greatest creation of God – Man! The human body is a very complex structure that has many million functions running at a particular instant and requires all of  them to do so, ever so smoothly for us to be able to take a breath of air. Isnt that really amazing? Of my latest learnings, I am beginning to delve in to the subject that been discussed to death – PROTEIN.  Why do we need protein? Proteins are the building blocks of life.

The body needs protein to repair and maintain itself. The basic structure of protein is a chain of amino acids.

Every cell in the human body contains protein. It is a major part of the skin, muscles, organs, and glands. We need protein in your diet to help your body repair cells and make new ones. Quinoa is a a very rich source of protein needed by the body and is also a complex carbohydrate that digests slowly and does not cause a spike in sugar and insulin levels. I started off making an upma from Quinoa but finished up as a khichdi. It was extremely delicious and very filling!

INGREDIENTS:

1 Cup Quinoa.

1 Medium Red Onion or two small onions diced fine.

1/4 Cup Raw/ Roasted Peanuts.

1 Red Chilli.

1 Tsp Salt.

A pinch of turmeric.

Half a lemon`s juice.

2 1/2 Cups Water.

Seasoning:

1 Tbsp Oil.

1 Tsp Mustard Seeds.

1 Tsp Bengal Gram.

4-5 Cashew nuts.

Curry leaves.

2 Tbsp Ginger diced.

1 Green Chilli diced.

PREPARATION:

  • In a large kadai, add the oil and when its hot, add the seasonings  – Bengal Gram, Cashew nuts, ginger, green chillies, and when they are sauted in the oil, add the mustard seeds and the curry leaves. If you add the mustard seeds first, they will burn and it then wouldnt be possible to roast any of the remaining ingredients. 
  • Now add the diced onions and saute for a couple minutes until they turn a dull pinking brown. Now add the measured quinoa in to the pan and saute until it mixes in with the onions.

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  • Add a pinch of turmeric and add in the measured 2 1/2 cups of water.
  • Now add salt and mix it in and on medium flame give it a couple minutes to come to a boil.
  • Now reduce the flame to low and cover and cook the quinoa for about 20 minutes. I am guessing it would be much faster on an LPG stove so keep the flame really low and let it cook.
  • This is almost like allowing rice to cook on a low flame so it doesn’t burn. Quinoa is a nutty tasting gluten free grain that has the ability to fluff up when cooked well. So give it some love.
  • In the mean time take a dry pan and roast the peanuts for about 3-4 minutes until it emits an amazing aroma. Add one red chilli and give it a quick stir. When slightly cooled, transfer to a mixer jar and give it a quick pulse. Set aside.
  • Keep a check to make sure that there is moisture in the pan along with the quinoa. When its almost done squeeze the lemon juice and garnish with the powdered peanut-chilli powder.
  • This is exactly the same one I use in the Sabudhana khichdi which is another amazing dish.
  • Serve hot with Tomato Thokku and enjoy the flavours of nutty quinoa, onions, ginger, lemon and peanut-chilli powder all  in  one bite. Sounds over-powering? no way they all marinate beautifully and give out an indulgent taste!

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Salads/ Recipes for the Calorie Conscious. · Soups

Tomato Soup for the Soul!!!

Shoba22 Comments

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“Do you have a kinder, more adaptable friend in the food world than soup?” 

One of the best dishes that adds warmth and comfort at any time of the day is definitely “Soup”! I am guessing it has to do with the comfort in sipping a bowl of piping hot soup, which warms your heart and comforts your soul. A soup cannot be had standing in line, in a hurry and while on the go. A soup deserves to be treated kingly….to be given complete attention to, sipped unhurriedly and partaken wholly. I have a version of Tomato Soup made by amma when we were little. She used to make this soup right after she came home from work and we used to sip in to bowls of piping hot soup seasoned with pepper and jeera and topped with pieces of pan toasted bread ! This is a version inspired from here.

INGREDIENTS:

1/2 Tbsp Oil.

1/2 Tbsp Butter.

1 Bay leaf.

5-6 Black Peppercorns.

1/2 Tsp Pepper Powder.

1 Tbsp Sugar.

1 Tsp Garlic chopped.

1/2 Stalk Celery. (Optional)

1 Onion Medium Sliced.

2 Carrots sliced in to rounds.

5 – 6 Large Tomatoes (10-12 Roma Tomatoes or small tomatoes).

1 Medium Beetroot.

3-4 Cups Water.

PREPARATION:

  • Chop the tomatoes and set aside.
  • Grab your favorite wok and add the oil and butter and then add the bay leaf, garlic paste, onions and celery and the chopped carrots and beetroot.
  • Give them a couple minutes to sweat n the wok and then add the chopped tomatoes.
  • Season with salt and black peppercorns and stir for a couple more minutes.
  • Add the water about 2 -3 cups and let them cook for some time.
  • After about 10 to 12 minutes, remove the wok and drain the water and puree the ingredients after bringing down the heat to room temperature.
  • Save the water
  • Bring back the pureed paste to the wok, add the water and now season with a little more salt, pepper powder, sugar and bring to a boil.
  • To thicken the soup you could add some  1 Tsp cornflour dissolved in 1/4 cup water and mix it in to the soup.
  • When its boiled well, switch off the stove and serve piping hot with bread croutons or soup sticks!
Indo-Chinese Cooking. · Kid Friendly Recipes. · Snacks & Tiffin Items

Chappati Chowmein (Wheat flatbread sliced and spiced in to stir fry!)

Shoba6 Comments

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All the forces in the world are not so powerful as an idea whose time has come!!!

–Victor Hugo

One of my most popular posts that tops the hits on Anubhavati everyday, is the Restaurant Style Indo Chinese Fried Rice, and I am sometimes overwhelmed at the comments posted on the blog. So many people also e-mail me saying that it thrills them that they can make something so close to a restaurant taste – sans the grease! This keeper recipe is simply a rehashed version of the Fried Rice. Only we make it all the more interesting by playing with the textures  – Remove the rice, replace noodles – Remove the noodles replace Chappati Slices.

INGREDIENTS:

2 Chappatis.

1 Inch Ginger julienned.

2-3 Elephant Garlic pods sliced thin. (Use 4-5 of the thin variety).

1/2 Cup thinly sliced Cabbage.

1/2 Cup thinly sliced Carrots.

1 Capsicum sliced thin.

2 stems of green onions chopped fine.  – (Seperate the white parts and the green leafy parts.)

3/4 Tsp Pepper Powder.

1 Tsp Soy Sauce.

Salt to taste.

PREPARATION:

  • Its always been on my mind to fashion leftover chappathis from dinner in to chowmien the next day, but my little one always liked to smear fresh fruit jams on them and roll them up and enjoy the burst of sweetness after the bite in to the flatbread. I never had any leftover chappatis!
  • This time I went ahead and make a couple extra just to try out the chowmien. My pantry co-operated with the right ingredients and I made it for lunch for S.
  • Roll up the chapattis and slice them lengthwise. Now cut  away thin slices with your kitchen shears. Set aside.

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  • Heat up a kadai and add the required amount of oil. Pop in the sliced ginger and garlic and allow a minute or two for them to get fried in the oil. Do not hasten this step as this is what provides the flavour to the chowmien!
  • Now add the white portion of the spring onion and give it a quick saute.
  • Nice, now dunk in all the veggies in to the pan and give it a quick stir.
  • Add salt, pepper powder and soy sauce and allow to saute. DO NOT allow to cook enough to get mushy, as the veggies need to retain their crunch.
  • Now toss in the sliced chappati slices and mix in well.
  • Garnish with the green portion of the spring onion.
  • Serve hot with tomato ketchup! Kids love this for lunch!

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Italian Cuisine. · Mexican Cuisine.

Green Goddess Dressing – Zingy Creamy Dressing / Dip.

Shoba7 Comments

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The Green Goddess Dressing originated in the west coast of the United States, before the advent of the now famous creamy “Ranch” dressing. In its original version it`s base was mayonnaise, sour cream, parsley, anchovies , chives, lemon juice and pepper and everything else thats nice and creamy but its a very forgiving recipe. It allows so many different modifications – I drew inspiration from the Taco Bells Cantina Bowl, retained the creaminess by substituting mayo for fresh thick curd. I am guessing its alright to do with Greek Yogurt too, hashed in the cilantro and the chilies and added an avocado for added silkiness! This forms the base of the Cantina Bowl and I think its a very fresh delectable dressing/dip. A great do ahead party dip that serves as a side for Pita chips, or even cut veggies. Rehash it with dill, parsley or mint for some extremely gratifying results..I told you so..

INGREDIENTS:

1/3 Cup Sour Cream.(Substitute Mayo / Greek Yogurt  if sour cream not available.)

1/3 Cup Fresh Yogurt.

2 Garlic Cloves. or 1 Tsp Fresh Garlic Paste – Please do not use store bought versions!

1 Ripe Hass Avocado.

1 Bunch of Cilantro Leaves.

1 Tbsp Fresh Parsley Leaves.(Optional).

1 Jalapeno.

A few inches of spring onion leaves or chives if available.

1 Lemon`s Juice.

1 Tsp Salt.

1 Tsp Tarragon.( The recipe calls for this herb but I did not have it)

PREPARATION:

  • Add the ingredients in the order mentioned in a food processor or blender and pulse it to get a creamy mint green goddess dressing.
  • Transfer to a glass jar with a tight lid and store for over a week.
  • Slather the dressing on toast for a zingy breakfast.
  • Use it as a creamy dip for pita chips or tortilla chips.
  • Is a great salad dressing without the carbs from the ranch.
  • Can be used instead of Aioli in burgers and sadwiches.
  • The Green Goddess Dressing ties together my favourite Taco Bell`s Cantina Bowl.

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