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As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
Salt
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
Sugar
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
Salt
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
8
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
Mayonnaise
As required
Cheese Slices
As required
Avocado Slices
As required

 

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Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.

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Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.

 

 

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So I am back with one more ice cream recipe. I thought before the harsh winter knocks at your door why not enjoy the full on summer with cold novelties and treats. And whats better than a scoop of ice cream. Or a tub? That sounds better I must say. By the way you don’t need any excuse of weather to enjoy any food. . . For me, weather has never been a decisive factor to enjoy any type of food. I can very well enjoy a hot bowl of  soup in a hot summer day or ice creams and other cold novelties in winters. Ice cream in winters is actually fun as there is less of dripping and melting. So you can enjoy it long and you will also have less people to share, I guess so. Food is all about comfort and whats better than an ice cream. It works well even when you are having a bad day and I think many of you would agree to that. I am one of those guilty mom who sneakingly enjoys her favorite ice cream or cake when the little one is taking his afternoon nap and blame it all on my mood, bad day ,exertion or whatever works. So point here is food gives me inner pleasure and it would be same for many of my kind.

My motto for this summer was to try various interesting flavors. The Ice cream recipe which I am sharing here today is unique and my second favorite flavor after Mango. Paan or betel leaves are very good for digestion and is very famous in India as a mouth freshener. Mostly its enjoyed after a meal but people who loves it can be seen chewing anytime. The thought of Paan ice cream would not have strike me had I not tried it on my own. And I instantly fall in love with the fresh flavors and pleasant taste. So what are you waiting for. Try this and do let me know your reviews.
Ingredients :-

Betel Leaves, washed and finely chopped
5
Fennel Seeds
1 teaspoon
Pitted Dates, Finely chopped
2 tablespoon
Tutti Frutti/Candied fruits
2 tablespoon
Gulkand/Rose petaled jam
2 tablespoon
Rose essence
1/4 teaspoon
Cardamom Powder
1/4 teaspoon
Cashew and Almond, chopped
2 tablespoon
Whole Milk, chilled
1/4 cup
Condensed Milk, chilled
1/2 cup plus 2 tablespoon
Heavy Whipping Cream, chilled
1 cup

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Method :-

  • Soaked the dates in half of the milk for about 1 hour.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • In a blender jar add the chopped betel leaves, fennel seeds, gulkand, dates along with remaining milk and blend all the ingredients very well to form a homogeneous mixture.
  • Beat the chilled whipping cream in the bowl on medium speed until the cream is nice and thickened.
  • Add condensed milk to it and beat for 1 more minute.
  • Now add the betel leave paste, tutti frutti, rose essence, chopped nuts and cardamom powder to the ice cream base and fold them gently into the mixture until well combined.
  • Transfer the ice cream mixture into airtight container.
  • Garnish it on top with some tutti frutti and chopped nuts.
  • Cover it tightly with plastic foil wrap. Make sure the plastic foil touches the ice cream mixture everywhere and there is no air between the ice cream mixture and plastic foil wrap.This ensures that there is no ice crystal formation in the ice cream. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it all alone or if you are generous enough to share enjoy it with your loved ones.

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Notes :-

  • Tutti Frutti (Candied fruits), betel leaves, gulkand( rose petaled jam), fennel seeds and rose essence can be easily found in any Indian grocery store.
  • Optional – If you want you can add 1-2 drops of green food color to enhance the color of ice cream. Personally I don’t like food colors so I skipped it. 
  • As always mentioned in all my ice cream recipes chill the ingredients specially the whipping cream, condensed milk, evaporated milk if using any.

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Every time I decide I will cutoff sugar from my diet, I get tempted and lured by some interesting dessert recipes. When it comes to ice cream, there is hardly anyone who can resist temptations. Ice cream is utterly creamy and melt in mouth delight. This year has been the ‘ice cream’ year for me as I have tried various varieties of it since onset of summer. I am not that fond of eating ice cream except for few selective flavors but my near and dear ones do like it which motivates me to try different varieties and when they give heads up it gives me immense satisfaction. Of course, who doesn’t like all the praises attached with all the hard work you have put in! It really makes my day happy happy.

Today I have brought you the smoothest and creamiest concoctions that can me made right into your kitchen with no effort at all. I could not stress on the fact that it tastes so so much like store bought ice cream. Before I go gaga about this ice cream I just want to let you know I didn’t want to make it in the first place because of its content – Coffee and Chocolate – which are not in my favorite list. Once it was made, I was very pleased and actually liked the taste of it. The secret (or not so secret) about this ice cream is a key ingredient – Mascarpone cheese. I have never tried my hands on with Mascarpone cheese except Tiramisu cake. After the outcome with this ice cream, I think I will try this ingredient more often in my dessert and specially with ice creams. The Mascarpone cheese leads to less or no churn and less work with great results. So let not go much into talking and start with the recipe. Do try it once and let me know your inputs and reviews.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Mascarpone Cheese
6 oz
Hazelnut, Toasted and roughly chopped
1/2 cup
Coffee powder, any of your favorite
2 tablespoon
Condensed Milk, chilled
1 cup
Chocolate Chips
1/2 cup
Chocolate Shaving, optional for decoration
2 tablespoon



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Method :-

  • Brew the coffee powder in 2 tablespoon of water and let it cool completely.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • Beat the chilled whipping cream in the bowl for about 10 minutes till it becomes dense and peaks are soft.
  • Add the condensed milk, mascarpone cheese, brewed coffee and beat on high for 5 more minutes until the mixture is well combined.
  • Finally add the toasted hazelnuts and chocolate chips and fold it gently.
  • Take a wide glass pan or loaf pan and pour the mixture into it.
  • Spread Chocolate shavings on top of it.
  • Cover it tightly with aluminum foil or plastic foil wrap so that there is no ice crystal formation. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it as it is or with some drizzled chocolate syrup.

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Note :-

  • Amount of sweetness can be increased or decreased depending on individuals taste.
  • Chiller the ingredients are better the ice cream will be. This is the mantra for homemade ice creams.

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I wonder how simple things in life can bring so much peace to your inner self. It can be anything like your one cup of coffee or tea in the morning or one sweet gesture from a stranger. These simple little things makes your life so easy and uncomplicated. For me its my son’s sweet smile and his unconditional love. He makes my imperfect life so perfect. Same thing applies for food. You may drool over all the fancy items you see in the restaurant but when it comes to homemade food nothing can beat it. Not only its simple, healthy and nutritious but also its made with so much love. Today I am presenting you a dish which is very simple to make at home and is one of the world famous Indian dish which can be found in all or most of the Indian restaurants (Except vegetarian ones) – Tandoori Chicken or Tandoori Murgh. The dish tastes best when marinated overnight which enhances the flavor. In restaurants, its made in a Tandoor (bell shaped clay oven also used to make Naan and Roti) which is the traditional way of cooking this dish. This dish is deliciously spiced with super crisp skin to die for. Generally, in restaurants it gets its bright red color with artificial color which is not only unhealthy but also unnecessary so I skip it. The red chilli paste instead provides excellent color but it also increases spice level. The Kashmiri red chili powder or Paprika will keep the spice level low but also add rich color to the dish.
Ingredients :-

Chicken drumsticks  8 pieces
Red Chilli Paste 4 teaspoons
Ginger and garlic paste 3 tablespoons
Salt to taste
Chat Masala 1 and 1/2 teaspoon
Tandoori Masala 1 and 1/2 teaspoon
Oil 1 tablespoon
Hung Curd 3 tablespoons
Lemon juice 1 tablespoon

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Method:-

  • Preheat the oven at 400 degree Fahrenheit.
  • Mix everything except Drumsticks under ingredient list in a big bowl.
  • Wash the drumsticks properly and pat dry with kitchen towel or tissue paper.
  • Using a sharp knife make deep slashes in the drumsticks. This makes ensure that the marinade penetrate deep in the meat.
  • Toss the drumsticks with marinade well, cover and refrigerate it minimum for 4-5 hour or overnight. 
  • Line a baking tray with aluminum foil and place an oven proof rack over top.
  • Arrange the marinated drumsticks on the rack keeping some distance in between.
  • Cook for 30-40 minutes until the chicken is well cooked.
  • Turn the oven switch to broiler and flash each side of chicken under the broiler for about 5 minutes until the skin is super crisp and bit charred.
  • Serve it hot as a starter or a side dish.

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Notes :-

  • As usual I like my Chicken dishes bit spicy but here you can adjust the chili paste according to your taste.
  • If you don’t have chilli paste you can use Kashmiri or paprika powder for color.

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There are times when days feel long, tiring, or hectic and you really do not want feel like doing anything. You would expect someone to make a good meal for you or at least you want to cook something very quick. Luckily for those long days, Shakshuka comes to the rescue. You may or may not have heard this name before. I have eaten this dish (with different variation) few times in Pune (India). In short, this dish is a variation of an Indian egg curry without boiling eggs. Eggs are poached in flavorful juices of tomato and spices. Shakshuka is believed to be of Jewish, Tunisian or Middle Eastern origin. I have tried three versions of this dish – with feta cheese, with coconut milk and a combination of both. This is best enjoyed with bread but you can have anything like rice, roti, naan, pita bread along with it. The variation I made from the original dish is to cook eggs for a long time as I don’t like runny eggs but the original dish requires the egg to be runny and less cooked.

Ingredients :-

Eggs, large 6
Onion, large finely chopped
Red bell pepper,finely chopped
Garlic cloves, thinly sliced 3
Fresh Ginger, grated 1 tablespoon
Black Pepper 1/4 teaspoon
Green Chilies, Chopped 2
Tomatoes, finely chopped 4-5
Garam Masala 1/2 teaspoon
Coconut Milk 1/2 cup
Cilantro, Finely chopped 2 tablespoons
Turmeric powder 1/2 teaspoon
Paprika 1/2 teaspoon
Olive Oil 2 tablespoon
Salt  to taste
Parsley leaves, dried or fresh 1 tablespoon

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Method :-

  • Heat oil in a pan over medium heat. Add onion and bell pepper and saute it until soft.
  • Add ginger, garlic and green chilies and saute for 2 more minutes.
  • Add turmeric, black pepper, paprika and garam masala and cook it for 1 minute.
  • Add tomatoes and keep sauteing until the tomatoes get fully cooked.
  • Add coconut milk and stir it gently. Let it simmer for 5 minutes.
  • Add salt according to your taste and give it a quick stir.
  • Make well for each egg and crack the egg one by one directly into the simmering sauce. Lower the heat to medium low, cover the pan and cook the eggs until they have a faint layer of white over the yolks. I cooked it for more five minutes until the eggs are fully set. 
  • Garnish it with cilantro and dried parsley leaves over the top and enjoy it warm with any kind of bread or rice you want.

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Notes:-

  • You can even bake this dish once you put egg in it. For that preheat the oven to 375 degree Fahrenheit and use a oven proof skillet to cook the dish. Cook it for about 10 minutes.
  • You can add any type of cheese on top of it but feta cheese goes best with this dish.
  • Spiciness of the dish can be modified according to taste. I like to have this dish with some sprinkled red chilies on it.

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Burger! It’s mostly termed as a junk and unhealthy food but it can be as healthy as any food depending on the condiments and ingredients you pick and choose. A homemade burger, or for that matter any dish, can be tailor-made depending on individual choices. Like for example if you want to skip mayonnaise you can add homemade guacamole (instead of store bought since I like it fresh) which is not only healthy and natural but delicious too. I have attempted to make the burger as healthy and yummy as possible that you will probably not miss the burger from your favorite joint. Am I exaggerating? Nope, cause it tastes damn delicious and is full of healthy & nutritious ingredients which will make you forget all the guilt you have of burger. It’s free of trans fat, chemical & preservatives which you get in frozen burger patties. Here I have not used any cheese or mayonnaise, but of course if you are making this for kid you can’t omit cheese as its good for them. The key ingredient of this dish is soy granules which is made from soy beans and is protein rich. The Soy beans assist in controlling blood sugar and cholesterol levels. Besides the popular Tofu (Bean Curd), Soybeans are consumed in direct and indirect way in Indian and Asian cuisine. In most Indian grocery stores in the USA, you will be able to find Soy sauce, Soy nuggets, Soy granules, etc. So what are you waiting for. Do try this and let me know how you find it.

Ingredients :-

Soy granules 1 cup
Burger buns 4
Oil 4 teaspoons
Salt to taste
Onion 3 medium
Green Chilies, Chopped 2
Tomato Ketchup 6 tablespoons
Mustard Paste 2 tablespoons
Cilantro, finely chopped 2 tablespoons
Potatoes, Boiled and grated 2 medium
Fresh whole wheat bread crumbs 1/2 cup
Red Chili Powder 1 teaspoon
Tomatoes, Sliced 2 medium

Method :-

  • Roast the Soy granules for 4-5 minutes on medium heat until lightly roasted. Allow it to cool.
  • Soak the granules in sufficient water for 10 minutes. Squeeze the water out and put it in a bowl. Keep it aside.
  • Chop one onion and cut other two into roundels.
  • Heat two teaspoon of oil in a pan. Add chopped onion and green chilies and saute.
  • Add soy granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, chopped cilantro and continue sauteing till dry.
  • Remove from heat and transfer into a bowl. Keep aside to cool it slightly. Add boiled and grated potatoes, bread crumbs and mix properly. Divide the mixture into four equal proportions.
  • Take one portion of the mixture and shape it into patties. Roll it into some more breadcrumbs and keep aside. Similarly make rest of 3 patties.
  • Heat little oil on a griddle pan. Place the patties on the pan and cook it both sides until golden brown.
  • Separate onion roundels into rings. Heat two teaspoons of oil in a pan and saute the rings until golden brown. Drain and set aside.
  • Cut the burger buns. Heat a tawa/griddle and roast the burger buns. Apply the remaining tomato ketchup to the burger bases, place some tomatoes roundel, caramelized onion rings over it and then place the patties over it.
  • I didn’t have lettuce so I sauteed some broccoli florets with garlic in one teaspoon of olive oil and placed it in top of patties. These broccoli are also side dish for burgers.
  • Similarly prepare rest of the buns. Apply mustard paste to the top half of the burger bun and place over it.
  • Secure with a toothpick and serve hot.

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Notes :-

  • Amount of chilies depend on your taste so you can increase or decrease accordingly.
  • Here I have used sauteed broccoli as side but if you want to go traditional but healthy way you can make baked potato wedges.
  • To make the burger even more healthier you can use one parboiled grated carrot to the mixture. 

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The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
Saffron
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops

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Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.

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Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.

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Being mother is hard, fun, challenging and life changing. Each day you learn so many things from your child, from the circumstances, etc., you hardly get time to enjoy yourself by having your own personal time. When things are tough, you have to find alternate ways of keeping yourself busy and overcome unwanted / unpleasant situations. Luckily, there is food to the rescue. I eat or make food when I feel sad, overwhelmed, exhausted, happy, etc. Creating something new and healthy gives inner satisfaction to my soul. Sometimes they do not turn out as I wanted (and I get mad) but slowly I start analyzing positives and learn from mistakes.

Coming back to this post, it’s one of the most delicious dishes and can be made in a jiffy. This recipe makes good use of the leftover rice (brown or white) which otherwise might be sitting idle in refrigerator. I always like fresh ingredients hence using fresh corn in this recipe will make it taste even better. The patties can form base for many dishes like burgers, wraps, sandwiches, subs etc. I have used them in the form of a wrap and it becomes the wholesome dinner/lunch OR can be enjoyed as snacks with a hot cup of tea.  You can even add grilled shredded chicken or scrambled egg to make it more hearty and meaty. The combination is endless so get your creative mind rolling and try it on. It also works well with picky toddlers/kids who likes specific type of food.

Ingredients :-

For Corn Rice Patties/Cakes:-

Fresh boiled corn/Canned corn kernels 1 and 1/2 cup 
Oil 4 tablespoons
Onions, chopped 2 medium
Cilantro, finely chopped 2-3 tablespoon
White/Brown rice, boiled 1 and 1/2 cup
Potatoes, peeled and boiled 2 medium
Salt to taste
Green chillies, finely chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup

For Wrap/Roti

Whole wheat flour 1 cup 
Oil 1 tablespoon
Salt a pinch

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Method :-

  • If you are using fresh corns take out the kernel and boil it until soft. Discard the extra water.
  • Heat 2 tablespoon oil in a nonstick pan. Add onions and saute it until onion turns light brown.
  • Add the corn kernels and saute for 2-3 minutes.
  • Take out the onion corn mixture in a bowl.
  • Add rice, mashed potatoes,salt, green chilies, crushed red chilies, cilantro leaves and mix well mashing the contents slightly.
  • Add the fresh breadcrumbs and mix well. Keep the mixture aside for 10-15 minutes.
  • Heat 2 tablespoon oil in another non stick pan. Divide the mixture into equal parts and make oval or round shape patties/cakes out of it.
  • Place the patties on the second pan and cook each side till both sides are equally golden.
  • Serve hot with any sauce, salsa or tomato ketchup. 
  • For oven spread the patties in a baking sheet and spray a little oil over them.Then cook them in a preheated oven of 350 degrees Celsius for 15 minutes.
  • If you want charred effect broil it both sides for 2 minutes each.

For wraps :-

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  • Divide the dough into four equal portions and roll out each portion into a round circle approx of 8 inch diameter using a little flour.
  • Heat a non-stick griddle and lightly cook the rotis/wraps on both the sides. Keep aside.

Assembling :-

  • Cut julienne of a medium onion.
  • Just before serving warm a roti on griddle.
  • Place the roti/wrap on a clean, dry surface and spread one teaspoon of green chutney, ketchup or any of your favorite sauce or salsa on the wrap/roti.
  •  Arrange 2 patties/cakes in a row in the center of the roti/wrap
  • Spread some onion julienne over the patties.
  • Roll the wrap tightly and serve it hot.

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Notes :-

  • Instead of rotis you can try this rolls with soft tacos.
  • You can even deep fry the patties/cakes.
  • Amount of chillies can be increased or decreased according to your taste. 
  • If you like the taste of mint leaves you can add some of it in patties.
  • Here I have used yogurt sauce for the rolls. If you want you can follow the recipe for yogurt sauce here Falafel – The Healthy Way

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While browsing through the food pictures from last year, I came across above picture and thought to post it on the blog. Its not one of the best pictures I clicked but I did not get time to bake this cake again for new pictures. There are too many dishes to experiment with and hence most of the times I am not able to re-create my old recipes. I love this cake for its sweet and tangy taste. The sweetness comes from blueberry and tangy taste comes from fresh squeezed orange juice. In the picture you can see how hastily I cut the cake before it cooled down. I am just like that – impatient. I couldn’t wait for the cake to cool down to have a good slice as I wanted to taste it so badly. That will be my advice and tip for any cake – make sure that the cake is not hot/warm and is cooled before cutting the slice from it. You will get the best slice of cake if kept in freeze for at least one hour.You can relish this cake with a cup of milk, coffee or tea. This cake can be a prefect gift to someone you love, someone special like mom as mother’s day is nearby. 

Ingredients :-

All purpose flour 1 and 1/2 cup minus 3 tablespoon
Blueberries 1 cup
Orange juice 1/2 cup
Orange zest 1 tablespoon
Sugar 1 cup
Baking powder 1 and 1/2 teaspoon
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Yogurt 1/2 cup
Cornstarch 3 tablespoon
Oil 1/2 cup
Vanilla essence 1 teaspoon

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Method :-

  • Preheat oven to 350 degree Fahrenheit.
  • Coat a 9×5 inch loaf pan well with non-stick cooking spray or butter. You can even line the bottom of pan with parchment paper.
  • Wash the blueberries and pat them dry with a kitchen towel. Add some all purpose flour to the blueberries once they are dry and give a good mix. Keep it aside.
  • Sieve the all purpose flour/maida along with cornstarch/cornflour twice to ensure the even mixing.
  • Mix yogurt and sugar in other bowl and add baking powder and baking soda and let it rest for 2-3 minutes so that mixture turns bubbly and frothy.
  • After the mixture turns frothy add oil, vanilla and orange juice to it. Mix well.
  • Add the flour mixture one tablespoon at a time to the wet mixture and mix well. Do not over mix.
  • In the end add the blueberries and orange zest and fold them gently.
  • Put the batter into the prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
  • Allow to cool it on wire rack. Let it completely cool before slicing and serving.

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Notes :-

  • You can use orange flavored orange yogurt to enhance the taste
  • You can use cranberries instead of blueberries or mix of both as as both goes well with orange 
  • If you see the top browning too fast loosely cover the cake with aluminium foil.

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Chicken, in any form and style, is one of my favorite food. Chettinad is a region in Tamil Nadu state in India and famous for its spicy and flavorful cuisine. I would love to visit this place to try other dishes of this cuisine. I have tried this recipe many times mainly with Chicken but also with Mushrooms and it has always turned out good with its bursting and tickling taste. I have never tried this dish at a restaurant but researched online before making it. Also, I don’t get good variety of food in Indian restaurant in our town. As always, the inspiration behind this recipe is the great chef Sanjeev Kapoor. Traditionally, the Chettinad cuisine offers spicy food with lot of red chillies and spices. The most important thing about this dish is the freshly grounded masala made of roasted spices and fresh coconut. For a vegetarian version, you can try this with Mushroom as they are as meaty and similar in texture as Chicken. Of course, my preference is Chicken over the Mushroom. Don’t let the long list of ingredient scare you as the end result will be very delicious. Enjoy this dish with ghee (clarified butter) rice or roti (whole wheat flat bread).

Ingredients :-

Chicken 1 pound (approx 500gm)
 Oil 2 tablespoon
Poppy seeds, soaked 2 teaspoon
Ginger, chopped 1 inch
Garlic, chopped 1 tablespoon
Cashew nuts, soaked 8-10
Onions, finely chopped 1/2 cup
Curry leaves 8-10
Tomatoes, finely chopped 2 medium
Turmeric 1/4 teaspoon
Salt to taste
Crushed black pepper 1 teaspoon
Lemon Juice 1 teaspoon
Cilantro, finely chopped 1/4 cup

For Chettinad Masala :-

Coconut, scraped 1/2 cup
Coriander seeds  1 teaspoon
Cumin seeds 1/2 teaspoon 
Fennel seeds 1 teaspoon
Dried red chilies
6-7
Green Cardamoms 3
Cloves 2-3
Cinnamon 1 inch piece

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Method :-

  • Add a pinch of salt, turmeric powder and lemon juice to the chicken. Keep it for marination for one hour
  • Heat one tablespoon of oil in a nonstick pan. Add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and saute on medium heat for four to five minutes.
  • Cool and grind the above mixture with ginger, garlic, poppy seeds and cashew nuts and some water into a smooth paste. Put water as little as possible.
  • Heat the remaining oil in another non-stick pan.
  • Add the curry leaves and onion. Saute onion till golden brown.
  • Add the ground paste and saute for 5 minutes.
  • Add the tomatoes, salt  and mix well
  • Cook for five to seven minutes or till the oil separates.
  • Add the chicken, crushed peppercorns and saute for more five minutes.
  • Serve hot garnished with coriander leaves.

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    Notes :-

  • I have used here boneless chicken breast but you can try it with thighs or chicken with bone. The cooking time would differ.
  • You can decrease the hotness of this dish by reducing amount of red chillies.
  • If you can’t find fresh coconut you can use the dried coconut powder.
  • This curry is known for the flavors, the spice and the aroma due to its fresh grounded spices. You can get ready made store bought masala but it will not justify the real taste of this dish.