tag:blogger.com,1999:blog-51865253960469181812024-02-07T03:08:20.422-08:00...and a little bit more...For all the foodies who share the passion for good, healthy food.anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-5186525396046918181.post-32476766257398028872012-11-14T21:21:00.000-08:002012-11-15T12:22:39.309-08:00Tiramisu Whole Wheat Layered Cake<a href="http://www.flickr.com/photos/30493790@N08/8186442941/" title="IMG_6501 by blogdivya, on Flickr"><img alt="IMG_6501" height="333" src="http://farm9.staticflickr.com/8490/8186442941_e94f376a01.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/30493790@N08/8186442817/" title="IMG_6502 by blogdivya, on Flickr"><img alt="IMG_6502" height="333" src="http://farm9.staticflickr.com/8341/8186442817_2b40b813d6.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/30493790@N08/8186442723/" title="IMG_6504 by blogdivya, on Flickr"><img alt="IMG_6504" height="333" src="http://farm9.staticflickr.com/8062/8186442723_d5c28a1a2c.jpg" width="500" /></a><br />
<b><br /></b>I got a slice of Tiramisu cake from the local French Bakery on a day out with my little girl, we shared that single slice happily one evening never realizing that we would have a whole cake all to ourselves the very next day. I couldn't resist recreating it at home. I made the 2 layers of cake with whole wheat flour, layered with one layer of lady fingers and some custard/frosting in between. It is not the traditional Tiramisu custard<b> </b>in the sense that I did not use Mascarpone cheese at all. Omitted that all together and instead just used home whipped cream along with the egg custard to give it some volume and lightness. But if you do have some Mascarpone cheese to spare, then by all means add that instead of the whipped cream. It would result in a richer and creamier custard.<br />
The layers in this cake synced up harmoniously and it just complimented each other just perfectly.<b> </b>Just like a regular Tiramisu, it is best eaten the next day, being in the refrigerator overnight marries all the layers and flavors well.<b><br /></b>
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The littlest person in the house was ready for a tasting even before I could get it all assembled.<b> </b>She went on "repeat" with "Can I eat it now?" for the whole time I spent making it.<b><br /></b><br />
And she ended loving it! Yippie!<b><br /></b><br />
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<a href="http://www.flickr.com/photos/30493790@N08/8187485590/" title="IMG_6425 by blogdivya, on Flickr"><img alt="IMG_6425" height="333" src="http://farm9.staticflickr.com/8488/8187485590_0b1d3ca2a9.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/30493790@N08/8186443033/" title="IMG_6498 by blogdivya, on Flickr"><img alt="IMG_6498" height="333" src="http://farm9.staticflickr.com/8061/8186443033_b59be54fc2.jpg" width="500" /></a><b><br /></b>
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<b>Tiramisu Whole Wheat Layered Cake </b><br />
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<b>Ingredients:</b><br />
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<i>For the custard/frosting:</i><br />
Eggs - 5<br />
Sugar - 3/4 cup (Or a 1/4 cup more if you want it sweeter)<br />
Pure Vanilla - 1 tsp<br />
Whipping cream - 1 cup<br />
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<i>For the ladyfinger's layer:</i><br />
Lady fingers - 10-12 (more or less depending on the size of the pan)<br />
Instant Coffee - 2 tsp<br />
Warm water - 1 cup<br />
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<i>For the cake:</i><br />
Whole wheat pastry flour - 1 cup<br />
All purpose flour - 3/4 cup<br />
Cocoa powder - 2 tbsp<br />
Vegetable oil - 1/3 cup<br />
Eggs - 2 large<br />
Sugar - 1 cup<br />
Water - 1 cup mixed + Instant coffee - 2 tbsp (mixed together)<br />
Baking soda - 1/2 tsp<br />
Pure vanilla - 1 tsp<br />
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<b>Method:</b><br />
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<i>For the cake:</i><br />
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Preheat oven to 350F.<br />
Mix both the flour, baking soda and cocoa powder and keep aside.<br />
Beat the oil and the eggs till the eggs become light in color. Add the sugar and whisk well.<br />
Add the water to the instant coffee powder till well combined. Mix into the egg mixture along with the vanilla.<br />
Slowly add the dry ingredients to the wet and whisk just until well combined. Do not overmix.<br />
Pour into a 8" round pan and bake at 350F for about 40 min or until a toothpick comes out clean.<br />
Remove from pan after baking and set it down on a cooking rack till the cake is completely cool. You may alternatively set it in a refrigerator after it reaches room temperature.<br />
After chilled, removed and slice the cake into two halves. Set aside.<br />
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<i>For the custard/frosting:</i><br />
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In a double boiler, in a simmer, whisk the egg yolks and sugar on the top bowl till it is pale in color. Add in vanilla essence. Cool this thoroughly.<br />
Whip the heavy whipping cream in a large bowl separately and slowly add into the custard mixture.<br />
Whip everything well. Set in the refrigerator to cool.<br />
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<i>For the assembly:</i><br />
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Take an 8" <b>spring form</b> pan of your choice that will fit the cake perfectly and is about 3"-4" in height.<br />
Lay one half of the cake on the bottom and layer on a-third of the custard/frosting evenly.<br />
Dip the lady fingers in the coffee for the next layer and lay close to each other one by one.<br />
Now, for another layer of frosting/custard.<br />
Lay the other half of the cake and press down gently. Spoon in the last layer of the custard/frosting on top and make sure it is even. Tap down very gently.<br />
Cover the pan with a plastic wrap or a plate and set it in the refrigerator overnight to chill. This is mandatory for best taste and texture.<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8186442633/" title="PicMonkey Collage by blogdivya, on Flickr"><img alt="PicMonkey Collage" height="500" src="http://farm9.staticflickr.com/8206/8186442633_fe4095a28e.jpg" width="500" /></a><br />
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The next day, sift on some cocoa powder evenly on the cake. Open the latch on the spring form pan. Cut out a slice and enjoy!<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8186443093/" title="IMG_6491 by blogdivya, on Flickr"><img alt="IMG_6491" height="333" src="http://farm9.staticflickr.com/8210/8186443093_db0471085d.jpg" width="500" /></a><br />
<br />anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com16tag:blogger.com,1999:blog-5186525396046918181.post-16294516782776827612012-11-11T09:14:00.001-08:002012-11-11T09:20:38.590-08:00Quinoa Mint Burger/Cutlet <a href="http://www.flickr.com/photos/30493790@N08/8174206245/" title="IMG_6394 by blogdivya, on Flickr"><img alt="IMG_6394" height="333" src="http://farm9.staticflickr.com/8487/8174206245_b211e58b22.jpg" width="500" /></a>
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A blog post after a while... have really missed being around!
Every time I promise myself that I will be more consistent, I try, but then fail sometimes. Life has been exciting. So can't complain!
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Quinoa has ended (replaced?) our brown rice saga temporarily. I guess we just needed a change and a really good one at that. Quinoa promises, it is versatile, and I have made some good dishes with it. You probably will be seeing a lot more of this wonder grain/seed on my blog.
Slap these patties on hearty whole grain bun, and some lettuce, tomato and mayo and call it a burger or just eat it plain and simple and call it a cutlet.
So, burger/cutlet/patty, whatever you want to call it... this has replaced our lunch for the day and it was scrumptious! I see myself making a lot more of this for sure!<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8174205825/" title="IMG_6398 by blogdivya, on Flickr"><img alt="IMG_6398" height="333" src="http://farm9.staticflickr.com/8201/8174205825_9cf4b8ff00.jpg" width="500" /></a>
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<b>Quinoa Mint Burger/Cutlet</b><br />
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Ingredients:
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Organic Quinoa - 2 cups washed, rinsed and cooked (just like you would white rice)<br />
Potatoes - 2 small boiled and mashed
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Scallions - A cup chopped finely<br />
Onions- 1/4 cup chopped
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Mint - 1/2 cup chopped
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Cilantro - 2 tbsp chopped
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Carrots - 1/2 cup finely diced
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Ginger - 1 tbsp chopped
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Garlic - 1 tbsp chopped
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Green chillies - 1 small chopped (more if you want more heat)
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Pepper - 1/4 tsp
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Bread crumbs - 1/2 cup
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Salt - To taste<br />
Oil - To roast patties on a griddle
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Method:
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Mash the potatoes thoroughly and add all the ingredients except the quinoa and bread crumbs. Reserve the oil for the griddle.
Add the quinoa to the mashed vegetables and mix in the bread crumbs lastly.<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8174206505/" title="IMG_6385 by blogdivya, on Flickr"><img alt="IMG_6385" height="333" src="http://farm9.staticflickr.com/8344/8174206505_78fe592f93.jpg" width="500" /></a>
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Try not to mash up the quinoa too much. The texture is nicer if you don't.
Form into patties, depending on what you are aiming to make. Bigger for the burger patties and smaller if you are making cutlets.<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8174206373/" title="IMG_6388 by blogdivya, on Flickr"><img alt="IMG_6388" height="333" src="http://farm9.staticflickr.com/8344/8174206373_9ef11283f2.jpg" width="500" /></a>
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Pour a little oil and roast the quinoa cakes on the griddle in batches. Make sure it is browned evenly on both sides. It gets nice and crispy on both sides.
Remove from heat and serve warm. The beautiful mint flavor is something to look out for! Enjoy.<br />
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<a href="http://www.flickr.com/photos/30493790@N08/8174238122/" title="IMG_6396 by blogdivya, on Flickr"><img alt="IMG_6396" height="333" src="http://farm9.staticflickr.com/8485/8174238122_fce1dbacb4.jpg" width="500" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com5tag:blogger.com,1999:blog-5186525396046918181.post-35140198085025917812012-04-10T05:00:00.007-07:002012-04-10T05:00:09.058-07:00Paneer Tikki<a href="http://www.flickr.com/photos/30493790@N08/6917407666/" title="IMG_5082 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7191/6917407666_b928b66f19.jpg" width="500" height="333" alt="IMG_5082"></a><br /><br />Beautiful, gorgeous weather in Seattle for the last few days. We had a glorious weekend and a even better Monday! When there aren't very many days of sunshine in a place like ours, we learn to appreciate the sunny days a little more than what you blessed folks do. All we talk about is the "weather" when we meet with friends or anyone on the street!<br />This was so not the time to stay indoors and cook but there was one dish that I enjoyed making for a quick snack - Panner tikkis/cutlets. My daughter seemed to love it, so that means it should have been good!<br /><br /><span style="font-weight:bold;">Paneer Tikki<br /></span><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/7063488855/" title="IMG_5080 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7215/7063488855_71160cc420.jpg" width="500" height="356" alt="IMG_5080"></a><br /><br />Ingredients<br /><br />Paneer - 2 cups shredded<br />Potatoes - 2 medium boiled and mashed<br />Onion - 1 medium chopped finely<br />Cilantro - 1 cup chopped<br />Bread slices - 2 <br />Turmeric - 1/2 tsp<br />Chilly powder - 1 tsp (You may use green chillies)<br />Salt - To taste<br />Olive Oil - About 1 tbsp for every 4 tikkis<br />Bread crumbs - To coat<br />A.P flour - 2 tbsp mixed in 4-6 tbsp of water. It should be pretty runny.<br /><br />Method<br /><br />Soak the bread slices in water. Squeeze out the excess water, tear it apart with your hands into small pieces and add to the mashed potato and paneer.<br />Add the rest of the ingredients to this (except the oil) and mix well.<br />Pinch out even balls and flatten into a disc shape.<br />Dip in the flour and water paste and then coat evenly with breadcrumbs.<br />Heat a non-stick pan (works better because of the less oil) and roast the tikki in batches, and on both sides.<br />I used about a tablespoon or two for every 4-5 tikkis/cutlets.<br /><br />Serve with onions, mint chutney or ketchup.<br /><br />Notes:<br /><br />*Clean pan in between batches of frying the tikkis. It prevents the loose breadcrumbs from burning further.<br /><br />* Dust off extra breadcrumbs before frying and ensure a good even coating <br /><br />* Freeze the paneer for 30 min before shredding. This will make the grating a little easier.<br /><br />* Use the cookie cutter to cut out the tikkis into fun shapes for the kids.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6917407766/" title="IMG_5089 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7041/6917407766_e4b8368f0f.jpg" width="500" height="333" alt="IMG_5089"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com19tag:blogger.com,1999:blog-5186525396046918181.post-68837887061185859482012-03-11T18:17:00.023-07:002012-03-12T22:34:32.246-07:00Quinoa Idly (Gluten-free)<a href="http://www.flickr.com/photos/30493790@N08/6828492964/" title="IMG_5000 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7187/6828492964_0c9442ec13.jpg" width="500" height="333" alt="IMG_5000"></a><br /><br />A huge bag of Quinoa in my pantry prompted me to try out this Idly. I have used it in place of white rice in other recipes, but this one is by far the best. If you are used to regular idlies, then this may take some time getting used to since it has a distinct and strong earthy taste with a hint of sweetness. Some kind of chutney or Idly chilly powder to go along with it is highly recommended. <br />Quinoa is gluten-free, has a low glycemic index and is a good source of protein for vegetarians, thus making this a perfect healthy food.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6828499018/" title="IMG_4987 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7066/6828499018_c83d8c858b.jpg" width="500" height="333" alt="IMG_4987"></a><br /><br /><span style="font-weight:bold;">Quinoa Idly</span><br /><br />Ingredients:<br /><br />Quinoa - 3 cups<br />Urad Dal - 1 cup <br />Fenugreek seeds - 1/2 tsp<br />Salt - To taste<br />Water - To grind <br /><br />Method:<br /><br />Wash the quinoa well, say 4 to 5 times. Soak in water for about 6 hours or overnight.<br />Wash Urad Dal and soak in water for 6 hours or overnight along with the fenugreek seeds. Do not close either of them.<br /><br />Grind both separately using a blender or a wet grinder. I used a blender since I was experimenting and had only a small quantity to work with. Then mix both together and add salt.<br />Let it sit covered in a warm place and allow to ferment. It would take anywhere from 8 hours to 12 hours depending on the climate. Warmer climate ferments the batter very quickly. But in a place like mine it took 12-14 hours.<br /><br />Then grease idly plates and steam in a pressure cooker for about 10 min. <br />Scoop out the idlies and enjoy with some chutney, sambar or some "Idly molagai podi."<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6828492780/" title="IMG_4993 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7206/6828492780_e06bf0f8da.jpg" width="500" height="333" alt="IMG_4993"></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6974615783/" title="IMG_5010 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7045/6974615783_2e02ac681f.jpg" width="500" height="333" alt="IMG_5010"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com15tag:blogger.com,1999:blog-5186525396046918181.post-42132648425947306092012-03-08T16:46:00.018-08:002012-03-08T20:03:48.074-08:00No Fry Sweet Puri<a href="http://www.flickr.com/photos/30493790@N08/6819731372/" title="IMG_4977 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7199/6819731372_539534e7bc.jpg" width="500" height="333" alt="IMG_4977"></a><br /><br />This vaguely has been adapted from my earlier <a href="http://mixtomatch.blogspot.com/2008/07/almond-puri.html">recipe</a> which happens to be one of my favorites. This is a healthier version and has layering in the puri itself. These puris are crunchy and sweet. Almost like a cookie. <br />The rose flavoring is by far the best when it comes to fried (in this case -baked) sweets dunked in sugar syrup. You may add other flavorings like saffron, almond,or even vanilla if you don't have the suggested flavoring in your pantry. <br />Lastly, make sure it is not too brown when it is baked. I removed mine when it was slightly golden in color. The layers give a parotta texture to it and ensures even baking.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6965852653/" title="IMG_4985 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7059/6965852653_ec9036b8f3.jpg" width="500" height="333" alt="IMG_4985"></a><br /><br /><span style="font-weight:bold;">No Fry Sweet Puri</span><br /><br />Ingredients:<br /><br />For Puri<br />Whole wheat flour/Atta - 2 cups<br />All purpose flour - 3 tbsp<br />Salt - 1/4 tsp<br />Sugar - 1 tsp<br />Baking powder - 1/2 tsp<br />Oil - 1 tbsp<br />Water - For the dough<br /><br />For Syrup<br />Sugar - 1 1/2 cup<br />Water - 1/4 cup<br />Rose essence - 2 drops<br />Cardamom - A pinch<br /><br />For layering<br />Melted butter/Ghee - 3 tbsp<br />Rice flour - 1 tbsp<br /><br />Sliced Almonds- For garnish (optional)<br /><br />Method:<br /><br />Mix the melted butter/ghee and the rice flour and set aside.<br /><br />Mix the flour, baking powder, salt and sugar in a mixing bowl. Add the water and knead to a dough. Add the 1 tbsp of oil and knead for about 5 min till the dough becomes soft.<br />Let it rest covered for 5 min.<br /><br />Preheat oven to 375F.<br /><br />Roll out the dough into a large circle and about 1/4" thick using a rolling pin. Spread a thin layer of the butter+ rice flour mixture. Let it sit for 2 min.<br />Then roll the dough from one side to form a tight log. Cut into 1/2 inch thick pieces. Flatten each one with you palm.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6819730318/" title="IMG_4967 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7188/6819730318_e694c04fcb.jpg" width="500" height="333" alt="IMG_4967"></a><br /><br />Roll out each round into 3" diameter circles. Lay them on a cookie sheet that has been sprayed with non-stick spray. It would look something like this.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6965851779/" title="IMG_4971 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7194/6965851779_ebb61bb912.jpg" width="500" height="333" alt="IMG_4971"></a><br /><br />Bake at 375F for about 8-10 min or until golden.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6965851477/" title="IMG_4970 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7185/6965851477_2255b4dac1.jpg" width="500" height="333" alt="IMG_4970"></a><br /><br />Flip it over and bake for another 8-10 min. Both sides should be golden brown in color.<br /><br />While the puris are baking in the oven, heat the sugar and water in a pan and bring it to a boil. To prevent crystallization, you may add a couple of tablespoons of corn syrup.<br />When the sugar reaches soft ball stage/one-string consistency, turn off the heat and add the rose essence and cardamom.<br /><br />Dip the puris one by one in the sugar syrup and let it dry on a sheet.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6819731108/" title="IMG_4976 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7179/6819731108_0a885af8d2.jpg" width="500" height="333" alt="IMG_4976"></a><br /><br />You may garnish with sliced nuts and saffron if you have some on hand.<br /><br />Enjoy!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6819731556/" title="IMG_4981 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7196/6819731556_9254492b97.jpg" width="500" height="333" alt="IMG_4981"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com11tag:blogger.com,1999:blog-5186525396046918181.post-83227930099217423572012-02-28T12:10:00.002-08:002012-02-28T12:13:27.939-08:00Karakuzhambu<a href="http://www.flickr.com/photos/30493790@N08/6792991638/" title="IMG_4941 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7201/6792991638_7746fb7544.jpg" width="500" height="333" alt="IMG_4941"></a><br /><br />This recipe if from my friend R who is great at cooking traditional South Indian food. The thing is I have not tasted her Karakuzhambu, but I asked her for this recipe since I knew that it would be good. Well, her other dishes are, so I made sure this was on my blog :)<br />I have this strong attraction for South Indian food these days, that all these traditional cooking is taking main stage in everyday food. I am so glad R shared the recipe with me, this is one of the best kuzhambu I have tasted. Somehow reminded me of the "Grand Sweets" Karakuzhambu that they have in Chennai. Only even better.<br />She asked me to add either manathakkali or sundakka vathal, but I added both since I had it. The "Grand Sweets" version has both too. This recipe calls for a lot of heat, so if it does not suit you, then you may adjust it according to your palate.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6939104867/" title="IMG_4946 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7209/6939104867_56e728359f.jpg" width="500" height="410" alt="IMG_4946"></a><br /><br /><span style="font-weight:bold;">Karakuzhambu</span><br /><br />Ingredients:<br /><br />Small onion - 1 cup<br />Garlic cloves - about 12<br />Curry leaves - A sprig<br />Red chillies - 3<br />Mustard - 1 tsp<br />Fenugreek seeds - 1/2 tsp<br />Cumin seeds -1/2 tsp<br />Manathakkali vathal - 1 tbsp<br />Sundakka vathal - 1 tbsp<br />Coriander powder - 2 tbsp<br />Chilly powder - 1 tbsp(more if you can take more heat)<br />Asafoetida - 1/4 tsp<br />Sesame Oil - 3-4 tbsp<br />Tamarind extract taken from a lemon sized ball<br />Salt - To taste<br /><br />Method:<br /><br />In a pan, heat the oil and add the mustard seeds, fenugreek seeds and cumin seeds.<br />Once the mustard starts to splutter, add the red chillies and curry leaves. Add the sundakka and manathakkali vathal. After they get roasted, add the small onion and garlic cloves.<br />Then add salt, coriander powder and chilly powder. <br />When everything starts to get nicely sauteed, add the tamarind extract of about 4 cups taken from a lemon sized tamarind. You could alternatively used tamarind extract, but it may not give the same result.<br />Let the kuzhambu boil down and reduce a little in volume. It took me about 10-15 min on medium flame.<br />Add the asafoetida finally and boil for a minute more. Turn off heat.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6792991736/" title="IMG_4945 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7203/6792991736_e376bd78dc.jpg" width="500" height="333" alt="IMG_4945"></a><br /><br />Serve with hot steaming rice. It tasted even better the next day. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6792991536/" title="IMG_4927 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7038/6792991536_658f5b0aea.jpg" width="500" height="333" alt="IMG_4927"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com12tag:blogger.com,1999:blog-5186525396046918181.post-89483321682446069922012-02-21T18:57:00.001-08:002012-02-21T18:58:58.556-08:00Avocado Bruschetta<a href="http://www.flickr.com/photos/30493790@N08/6773062178/" title="IMG_4856 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7062/6773062178_c5c1a7cea7.jpg" width="500" height="333" alt="IMG_4856"></a><br /><br />A little different from the regular tomato bruschetta, this avocado variant is lemony, fresh and vibrant. All that we need here for the gloomy, wet weather we have been enduring for a really long time. I served it on whole wheat mutligrain bread drizzled with some EVOO and baked in the oven prior to adding the avocado. You could alternatively toast using a toaster. The stove top method did not get the bread toasty enough to hold the avocado topping. <br />So the next time you have some bread and avocado sitting in your counter, you know what to do!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6773061980/" title="IMG_4854 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7188/6773061980_1ea5545eae.jpg" width="500" height="333" alt="IMG_4854"></a><br /><span style="font-weight:bold;"><br />Avocado Bruschetta</span><br /><br />Ingredients:<br /><br />Avocado - 3 medium<br />Vinegar - 2 tbsp<br />Lemon Juice - 2 tbsp<br />Red Chilly flakes - 1/4 tsp<br />Salt - To taste<br />Garlic - 1 small pod finely chopped<br />Cilantro - 2 tbsp<br />Olive Oil - 2 tbsp<br /><br />Whole wheat bread - About 4 slices<br /><br />Method:<br /><br />Take out the seed in the Avocado. Score the avocado flesh into little squares and scoop out leaving the skin.<br />In a mixing bowl, mix the lemon juice and vinegar. Slowly stream in about 2 tbsp of Olive oil mixing vigorously. It should form a nice emulsion. Add the rest of the ingredients and mix well.<br />Add the dressing to the avocado and toss to coat.<br /><br />Serve on a slice of toasted bread. I put my oil drizzled slices in a preheated 425F oven for about 5 min. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6919178029/" title="IMG_4865 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7069/6919178029_3e5696ffe0.jpg" width="500" height="333" alt="IMG_4865"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com2tag:blogger.com,1999:blog-5186525396046918181.post-59220627335020310672012-02-15T22:28:00.002-08:002012-02-17T20:15:59.768-08:00Beetroot Biriyani/Pulao with Black Beans Raita<a href="http://www.flickr.com/photos/30493790@N08/6884832695/" title="IMG_4806 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7059/6884832695_8673551ae0.jpg" width="500" height="333" alt="IMG_4806"></a><br /><br />My mom always has had rave reviews about this particular kind of rice called "Seeraga Samba."<br />She tells me that this rice has a very aromatic quality to it just like basmati rice and is also very flavorful. It is extremely cute to look at, kind of like baby basmati. <br />If you are not able to find this at your store under the name of "Seeraga Samba" or "Kalijira", you could use the regular white basmati rice. It shouldn't make that big of a difference. The grated beets add a lovely pinkish red hue to the rice grains. I tried not to add any other vegetable just to keep the color intact. <br />It looks beautiful when it is done, like the tiny grains just blushed!<br /><br />The raita was something I decided to make with the pulao when I started planning this meal. Keeping the beans crunchy is key to making this raita. Mushy beans and yogurt is not what I would recommend. Finish off with some cilantro for some fresh flavor.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6884832933/" title="IMG_4817 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7065/6884832933_f512321d49.jpg" width="500" height="333" alt="IMG_4817"></a><br /><br /><span style="font-weight:bold;">Beetroot Biriyani/Pulao with Black Beans Raita</span><br /><br /><span style="font-weight:bold;">Beetroot Biriyani/Pulao:</span><br /><br />Ingredients:<br /><br />Seeraga Samba rice - 2cups<br />Water - 3 cups<br />Clove - 3<br />Cinnamon stick - 2-3<br />Cardamom Pod - 3<br />Star Anise - 1<br />Beetroot - 2 cups (grated and packed)<br />Shallots/Onions - 1 cup chopped<br />Tomato - 1/2 cup chopped<br />Chilly powder - 2 tsp (or to taste)<br />Green chillies - 2 small slit<br />Salt - to taste<br />Oil - 2 tbsp + 2 tbsp<br /><span style="font-weight:bold;">Grind to a paste:</span><br />Garlic - 6-8 pods<br />Ginger - 2 tbsp roughly chopped<br />Shallots - 2 tbsp roughly chopped<br />Fennel seeds - 1/2 tbsp<br /><br />Method:<br /><br />Grind the ginger, garlic, shallots and fennel seeds to a paste and set aside. Do not add water.<br /><br />In a large pan, add 2 tbsp oil, and add the washed and thoroughly drained rice. Sauté till the grains turn opaque. Turn off heat and cool. At this point I add the rice to the rice cooker and use the same pan for making the masala.<br /><br />Heat 2 tbsp oil in the same pan, add the cloves, star anise, cinnamon, cardamom and green chillies. <br />Add the ground ginger-garlic paste and sauté well till the raw smell is gone.<br />Then add the chopped shallots, followed by the tomatoes. Once they are halfway cooked, add the grated beets and mix well. Allow to cook till the beets soften. Finish off with salt and chilly powder.<br /><br />Now add this beets masala to the rice. Add 3 cups of water, and let the rice cooker do its thing. If you are using a pressure cooker, cook for about 20 minutes or two whistles. Do not overmix after it is done. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6884832835/" title="IMG_4810 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7038/6884832835_f3ddde5099.jpg" width="500" height="333" alt="IMG_4810"></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6884832605/" title="IMG_4801 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7049/6884832605_e4efe0b340.jpg" width="500" height="333" alt="IMG_4801"></a><br /><br /><span style="font-weight:bold;">Black Beans Raita:</span><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6884833043/" title="IMG_4821 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7043/6884833043_40afe6d72e.jpg" width="500" height="333" alt="IMG_4821"></a><br /><br />Ingredients:<br /><br />Dried Black Beans - 1 cup <br />Yogurt - 1 cup<br />Shallots - 1/2 cup<br />Cilantro/Coriander - 1/4 cup chopped<br />Salt - to taste<br /><br />Method:<br /><br />Soak the black beans overnight in some water. Pressure cook the beans for about 15 min or 2 whistles depending on your cooker. It should not get mushy, it should still have a bite to it.<br />Drain water, rinse with cold water till the water runs clear.<br />Add yogurt, shallots, cilantro, salt and mix well. Garnish with a little more chopped cilantro and serve with biriyani or any kind of rice.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6884833121/" title="IMG_4835 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7046/6884833121_b8f12452e3.jpg" width="500" height="333" alt="IMG_4835"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com8tag:blogger.com,1999:blog-5186525396046918181.post-16508344089722644862012-02-12T22:42:00.000-08:002012-02-12T22:43:23.090-08:00Tandoori Paneer Pizza<a href="http://www.flickr.com/photos/30493790@N08/6867924773/" title="IMG_4741 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7053/6867924773_de98509292.jpg" width="500" height="333" alt="IMG_4741"></a><br /><br />I am an avid lover of Indianised pizzas. I try mixing Indian spices into the pizza sauces, adding cilantro, topping it off with <a href="http://mixtomatch.blogspot.com/2008/10/eggplant-curry-pizza-on-pita.html">curried eggplants</a>. Really, the list just keeps going on and on in my kitchen. My daughter loves to keep it simple... the two magic words "Cheese" and "pizza."<br />So, whenever I make "adult" pizza at home, I try to reserve some dough to make a small cheese pizza for her. At least, it is made with whole wheat, so I don't feel that guilty. But I wished that she would eat something as colorful as this!<br />And for this pizza, I added colorful bell peppers I got at my local store, mixed it up with some spring onions and finished it off with the wonderful robust flavors from the tandoori paneer. I do not own a tandoor, and I turned to my trusty oven to bake the paneer cubes.<br />Here goes the recipe. <br /><br /><span style="font-weight:bold;">Tandoori Paneer Pizza</span><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6867925033/" title="IMG_4746 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7210/6867925033_c5af13afd8.jpg" width="500" height="333" alt="IMG_4746"></a><br /><br />Ingredients:<br /><br />Whole wheat/Regular pizza dough (Recipe coming up)<br />Pizza sauce - As required<br />Paneer - 2 cups cubed into one inch pieces<br />Red bell pepper -1 small<br />Green bell pepper -1 small<br />Yellow bell pepper -1 small<br />Tandoori spice mix - 1 tbsp<br />Thick yogurt - 1/2 cup<br />Salt -To taste<br />Red chilly powder -1 tsp<br />Cumin powder - 1/2 tsp<br />Turmeric powder - 1/4 tsp<br />Cilantro - 2 tbsp chopped<br />Green onions - A bunch chopped<br />Part Skim mozzarella cheese - As required (I went really light, so about 1 cup for the entire large pizza)<br /><br />Method:<br /><br />Preheat oven to 400F to bake the paneer.<br /><br />In a bowl combine yogurt, spice mix, cumin, salt, red chilly powder, turmeric, cilantro. Toss in the paneer and let it marinate for about 30 min.<br />Bake the paneer pieces till they get firm and golden brown on the sides. About 15 min. Keep aside.<br /><br />Raise the temperature to 450F to bake the pizza.<br /><br />Spread the pizza dough onto a tray/stone and spread some pizza sauce on it.<br />Add the peppers and spring onion evenly on the dough and sprinkle some salt over it. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6867924621/" title="IMG_4718 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7179/6867924621_986417c50b.jpg" width="500" height="333" alt="IMG_4718"></a><br /><br />Finally add the paneer and the cheese.<br />Bake till the crust is brown and the cheese is melted.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6867924895/" title="IMG_4744 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7187/6867924895_8047862d44.jpg" width="500" height="333" alt="IMG_4744"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com8tag:blogger.com,1999:blog-5186525396046918181.post-66864199362165452562012-02-02T16:57:00.007-08:002012-02-02T17:23:41.319-08:00Easy Chocolate Fudge<a href="http://www.flickr.com/photos/30493790@N08/6809540763/" title="IMG_4681 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7172/6809540763_57b6f957af.jpg" width="500" height="351" alt="IMG_4681"></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6809540417/" title="IMG_4663 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7031/6809540417_829be023b9.jpg" width="500" height="333" alt="IMG_4663"></a><br /><span style="font-weight:bold;">Easy Chocolate Fudge</span><br /><br />Ingredients:<br /><br />Dutch processed cocoa - 4 tsp<br />Fat-free Condensed milk - 1 can<br />Skim Evaporated milk - 1 can<br />Butter - 4 tbsp<br />Vanilla - 1/2 tsp<br />Sliced almonds - For garnish<br /><br />Method:<br /><br />Mix all the ingredients in a non-stick pan or a heavy-bottomed pan on medium-low heat. Keep stirring till it starts to pull away from the sides of the pan.<br />At this stage it should not be sticking to the pan anymore.<br />Pour it into a small tray lined with parchment paper. Top with the sliced almonds. Allow to cool for at least 2 hours. <br />Cut into desired shapes.<br />Store in airtight container.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6809539957/" title="IMG_4662 by blogdivya, on Flickr"><img src="http://farm8.staticflickr.com/7034/6809539957_0108634708.jpg" width="500" height="333" alt="IMG_4662"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com9tag:blogger.com,1999:blog-5186525396046918181.post-86652000730966820052011-11-10T17:25:00.002-08:002011-11-10T17:32:15.978-08:00Kurma Pasta<a href="http://www.flickr.com/photos/30493790@N08/6333518506/" title="IMG_3170 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6110/6333518506_e9d77f036e.jpg" width="500" height="375" alt="IMG_3170"></a><br /><br />This recipe works for me on so many different levels... I am not too fond of a tomato-based sauce with my pasta, and this is a great way to use over my leftover kurma from the previous day.<br />Even though I had entertained the thought of marrying the Indian kurma/korma and the Italian pasta, my aunt's "Kurta" (Pasta+Kurma, my cousins put that term together, so smart I think!) was what inspired me to eventually try this. She had used a combination of kurma and marinara sauce for her pasta if I am right. I decided to omit the marinara, and added some ricotta cheese for a creamier texture and give it some body.<br />You can use the very same kurma that you make at your house, whatever different blend of spices and vegetables that you throw in normally will work. Even some leftover kurma from the dinner you had from your neighborhood Indian restaurant the previous night will be perfect. But make sure the kurma that you add is something that you will enjoy eating in the first place. There is no point in adding something that does not taste good. It might eventually spoil the entire pasta dish.<br /><br />Baking and serving it in individual ramekins makes for a pretty presentation and this way everyone gets a fair share of that lovely crust we put on top.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6333518336/" title="IMG_3168 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6037/6333518336_375698bc20.jpg" width="500" height="427" alt="IMG_3168"></a><br /><br />Ingredients:<br /><br />Whole wheat pasta (any shape) - 1 lb box<br />Leftover vegetable Kurma - 3 cups<br />Ricotta cheese - 1 cup<br />Plain bread crumbs - 1 cup<br />Parmesan cheese - 2 tbsp grated<br />Mozzarella cheese - 1 cup<br />Salt - To taste<br />Oil - 1 tbsp<br /><br />Method:<br /><br />Preheat oven to 425F.<br /><br />Cook pasta in a quart of boiling water. Remove before it is fully cooked. It will continue to cook in the oven with the kurma, so try not to over cook them at this step.<br />Drain the pasta, and now add oil, ricotta cheese and mix well. Then add the kurma and salt if necessary (if you haven't already salted the pasta water)<br />Spoon the pasta mixture into small ramekins. Spread a little of the mozzarella cheese a little on each cup. Sprinkle the bread crumbs mixed with the Parmesan cheese on the top.<br />Drizzle a little olive oil at the end.<br />Now place the ramekins in an oven-safe tray and bake till the top is brown and bubbly.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6333518426/" title="IMG_3171 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6036/6333518426_e2033663b2.jpg" width="500" height="375" alt="IMG_3171"></a><br /><br />Let it cool down a little bit and enjoy.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6332766731/" title="IMG_3175 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6042/6332766731_62cc9fe3a1.jpg" width="500" height="375" alt="IMG_3175"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com14tag:blogger.com,1999:blog-5186525396046918181.post-82031033470376693832011-08-05T08:00:00.001-07:002012-02-04T10:36:31.129-08:00Baked Gulab Jamun<a href="http://www.flickr.com/photos/30493790@N08/6010818390/" title="IMG_6526 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6149/6010818390_38c63d1f0b.jpg" width="500" height="375" alt="IMG_6526"></a><br /><br />Yes! You heard it right! They are baked... these beauties are not fried, not this time around... :)<br />This recipe is dedicated to my cousin H. I promised her one for her bridal shower and never got around giving it to her. I wanted to make something healthful, an Indian dessert and one that I could create just for her. I have tried this recipe a couple of times once from a ready made mix and another time from scratch. Both have turned out very well. So here is the recipe for you my dear H... <br /><br />Note: The jamun balls once placed in the oven needs your utmost care and patience. This recipe switches between baking and broiling in your oven. When you turn the broil mode on, you cannot take your eyes off the oven. It takes just seconds to burn them, so giving you all a heads up.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6010269687/" title="IMG_6510 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6150/6010269687_177c703a92.jpg" width="500" height="359" alt="IMG_6510"></a><br /><br /><span style="font-weight:bold;">Baked Gulab Jamun</span><br /><br /><span style="font-style:italic;">For the Jamun:</span><br />Khova powder/Mava powder - 1 cup<br />All purpose flour - 1/2 cup<br />Ghee/Clarified butter - 1 tsp<br />Baking soda - 1/4 tsp<br />Cardamom - 1/4 tsp<br />Skim Milk - 2 tbsp (just enough to make a stiff dough)<br /><br /><span style="font-style:italic;">For the Sugar Syrup:</span><br />Sugar - 1/2 cup<br />Water - 1/4 cup<br />Corn Syrup - 2 tbsp<br />Rose essence - 1/4 tsp<br />Cardamom - 1/4 tsp<br /><br />Saffron - For garnish<br /><br />Method:<br /><br />Preheat oven to 375F.<br /><br />For the sugar syrup, Place a pot on medium heat, add sugar, water and corn syrup and let it boil till it reaches a syrupy consistency. The corn syrup prevents the sugar from crystallizing. You can omit this if you are familiar with making this kind of syrup. Switch off the flame and add the cardamom and rose essence. Set aside.<br /><br />In a mixing bowl, combine all the ingredients listed under "Jamun" and knead well to make a stiff dough. Make small balls and place on a greased baking sheet. Place the tray in a pre-heated 375F oven. Bake the jamun balls till they are very lightly brown on the bottom. Just around that time, switch the oven to broil mode and let the jamuns get golden brown on the top. Make sure to keep a constant look on the tray, as the broil mode in an oven typically reaches 500F, and will burn the jamuns in no time. This should take about 2 minutes or less.<br />Once the jamuns are brown on both sides as shown in the picture, take them out and plop them into the sugar syrup and let it soak. You may make more sugar syrup if you like, the recipe that I have given makes just enough to soak the jamuns. It was my way of not adding too much sugar into the recipe. <br />Allow to cool completely and enjoy. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6010818274/" title="IMG_6525 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6131/6010818274_3e30b902c0.jpg" width="500" height="375" alt="IMG_6525"></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/6010269741/" title="IMG_6517 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6129/6010269741_394d9ce878.jpg" width="500" height="375" alt="IMG_6517"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com37tag:blogger.com,1999:blog-5186525396046918181.post-42309128708525044012011-07-16T21:05:00.007-07:002011-07-16T21:38:27.717-07:00Corn and Black beans salsa with Baked Corn Chips<a href="http://www.flickr.com/photos/30493790@N08/5944775551/" title="IMG_3197 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6030/5944775551_8bcbf44e8c.jpg" width="500" height="375" alt="IMG_3197"></a><br /><br />Some dishes though simple are capable of making a meal by itself. This dish belongs to one of those categories. I know it sounds more like an appetizer, but with the chips being baked, it may not be all that bad to indulge in a few more. And it is pretty filling as well with the beans and corn. The salsa is pretty chunky and that is how we like it. The texture contrast makes for one amazing party in your mouth. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5944775453/" title="IMG_3187 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6150/5944775453_b399283390.jpg" width="500" height="375" alt="IMG_3187"></a><br /><br /><span style="font-weight:bold;">Corn and Black beans salsa with Baked Corn Chips</span><br /><br />Ingredients<br /><br />For the Salsa:<br />Frozen cut yellow corn - 1/2 cup thawed completely in a microwave<br />Black beans - 1 can washed thoroughly under cold water<br />Tomato - 1 medium chopped<br />To blend:<br />Tomato - 1 large <br />Serrano chilly - 1<br />Onion - 1<br />Garlic - 2-3 cloves<br />Cilantro - A handful<br />Salt<br /><br />For the corn chips:<br />Yellow corn tortilla <br />Oil <br />Salt and Pepper<br /><br />Method:<br /><br /><span style="font-weight:bold;">Chips:</span><br />Preheat oven to 400F.<br />Stack the tortilla one on top of the other and keep drizzling a tiny bit of oil in between each layer.<br />Cut it into four or more wedges depending on the size of the tortilla and lay it on a baking tray without touching each other. They should be apart for the chips to crisp up. Bake for about 5-8 min or till the edges start to brown. Immediately remove and sprinkle salt and pepper. Cool before eating.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5945332188/" title="IMG_3184 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6148/5945332188_b7d3ea6ab3.jpg" width="500" height="375" alt="IMG_3184"></a><br /><br /><span style="font-weight:bold;">Salsa:</span><br />Quarter the onion and lay it on a pan without oil. When they start to brown or blacken (yes, it is okay for the onions to become black where it touches the pan, it adds a smoky flavor), then add the Serrano chilly and garlic. When they start to brown up, add all of it to a blender with the tomato and cilantro. Blend it smooth.<br />In a bowl, add the beans, thawed corn, salt and the blended mixture.<br />You may add more cilantro for garnish.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5944775509/" title="IMG_3188 by blogdivya, on Flickr"><img src="http://farm7.static.flickr.com/6025/5944775509_38db62b375.jpg" width="500" height="375" alt="IMG_3188"></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com13tag:blogger.com,1999:blog-5186525396046918181.post-12527463092347680122011-02-18T08:15:00.000-08:002011-02-18T08:16:21.030-08:00Chocolate and Walnut Loaf<a href="http://www.flickr.com/photos/30493790@N08/5452356241/" title="IMG_5384 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5211/5452356241_80c6d14d3d.jpg" width="500" height="375" alt="IMG_5384" /></a><br /><br />For all practical purposes this is a cake. Except that it is made in a loaf pan to give an appearance of a loaf of bread. We love this here at home, made it plenty of times and just can't seem to get enough of it.<br />The chocolate on top adds to the decadence and the sensual aspect of this loaf, you could totally omit this if you watching what you eat.<br />Adding oil instead of butter yields a very moist cake, whereas you can't beat the buttery taste when you add the latter. I don't care that much for the buttery goodness, so I add any neutral tasting oil to it.<br />Ahem, I could write more... but really, if you will excuse me, I need to get back to eating my slice... :)<br />Happy viewing!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5452356021/" title="IMG_5400 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5176/5452356021_48db119963.jpg" width="500" height="386" alt="IMG_5400" /></a><br /><br /><span style="font-style:italic;">Chocolate and Walnut Loaf</span><br /><br />Ingredients:<br /><br />Whole wheat pastry flour - 2 cups<br />Sugar - 1/2 cup<br />Baking powder - 1/2 tsp<br />Baking soda - 1/2 tsp<br />Egg - 1<br />Skim milk - 3/4 cup<br />Vegetable Oil/Butter - 1/3 cup<br />Vanilla - 1 tsp<br />Semi sweet chocolate chips - 6 oz.<br />Chopped walnut - 1/2 cup<br />Melted chocolate - To drizzle on top<br /><br />Method:<br /><br />Preheat oven to 350F.<br /><br />Cream together butter and sugar together using a hand/stand mixer. Add egg and vanilla and beat well.<br />Sift together baking soda, powder and flour.<br />Add the flour mixture and milk alternating between the both till everything is combined.<br />Fold in the chopped walnuts and chocolate chips.<br /><br />Transfer the mixture onto a greased loaf pan and bake at 350F for about 45-55 min.<br /><br />Check if the loaf is done using a toothpick. Insert it into the middle. It should come out clean.<br /><br />Let it cool on a wire rack and then drizzle melted chocolate on top. The top of the loaf will be cracked a little bit. It is normal.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5452356095/" title="IMG_5383 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5291/5452356095_e8ef490f19.jpg" width="500" height="375" alt="IMG_5383" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com34tag:blogger.com,1999:blog-5186525396046918181.post-14661186072326789532011-02-15T22:07:00.002-08:002011-02-16T21:05:05.335-08:00Baked Idli (Rice cake) Manchurian<a href="http://www.flickr.com/photos/30493790@N08/5450292768/" title="IMG_6885 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5096/5450292768_0893e2d47a.jpg" width="500" height="375" alt="IMG_6885" /></a><br /><br />Me missing from the blogging scene is not even a surprise now! I love cooking and blogging, but other things take priority every now and then like it rightfully should, so this time I am not even going to the why and what of my absence. But I am happy to blog at the moment and I will relish this till I am done with this post.<br />Idli Manchurian is not something I ate a lot or was familiar with when I was back home. I probably have had it a couple of times, not because I did not like it but because it was way too greasy and unhealthy. It is made by frying the Idli pieces that were dipped in batter and then stir fried with vegetables and sauces. Sounds yummy right? I know!<br />For my version, I baked them (vs. frying) and tossed it with a bunch of crunchy vegetables and tomato sauce and called it a day! It tasted good and knowing that I am eating something good made me a very happy camper right there in my kitchen.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5449683323/" title="IMG_6878 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5131/5449683323_b1ccdc395b.jpg" width="500" height="375" alt="IMG_6878" /></a><br /><br />Baked Idli (Rice cakes) Manchurian<br /><br />Ingredients:<br /><br />Steamed Idli (Rice cakes) - 6-8 cut into cubes<br />Carrot - 1 cup shredded<br />Green pepper - 1 cup shredded<br />Cabbage - 2 cups shredded<br />Ginger - 2 tsp chopped<br />Garlic - 3 tsp chopped<br />Mint leaves - 1 cup chopped<br />Curry leaves - About 6 leaves chopped<br />Spring Onion - 1 cup chopped lenghtwise<br />Salt - To taste<br />Soy sauce - 2 tbsp<br />Tomato ketchup/sauce - 2 tbsp<br />Corn flour - 1 cup (Chick pea flour/besan flour should also work)<br />Rice flour - 2 tbsp<br />Chilly powder - Depending on your heat level<br />Turmeric powder - 1/4 tsp (optional)<br />Black pepper -1/2 tsp<br />Oil - 2 tbsp + 2 tbsp<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5450292438/" title="Veggies by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5060/5450292438_ea2499ed55.jpg" width="500" height="375" alt="Veggies" /></a><br /><br />Method:<br /><br />Preheat oven to 400 F.<br /><br />Mix the corn flour, rice flour, salt, 2 tbsp oil, chilly powder (about 1/2 tsp), turmeric powder with a little water to make into a paste. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5449683097/" title="Mix by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5135/5449683097_3e11442512.jpg" width="500" height="375" alt="Mix" /></a><br /><br />Add the idli pieces and mix well. The batter should be just enough to coat the pieces.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5449683139/" title="Marinate by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5178/5449683139_e219983339.jpg" width="500" height="375" alt="Marinate" /></a><br /><br />Spread it evenly on a greased baking sheet and bake until lightly brown and the coating of batter is baked. Check after 15 minutes of placing the tray in the oven.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5449683241/" title="Bake by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4076/5449683241_bd729286c9.jpg" width="500" height="375" alt="Bake" /></a><br /><br />Meanwhile in a large wok, add the oil, when hot add the curry leaves, ginger, garlic, pepper. Then add the veggies and stir fry with some salt. Add the mint and spring onions, soy sauce and tomato sauce at last. Now, add the baked idli pieces and mix well till it absorbs all the sauce and flavors from the veggies and herbs.<br />Serve hot.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/5450292670/" title="IMG_6874 by blogdivya, on Flickr"><img src="http://farm6.static.flickr.com/5218/5450292670_cc5f755832.jpg" width="500" height="375" alt="IMG_6874" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com21tag:blogger.com,1999:blog-5186525396046918181.post-55897970897665071552010-08-25T08:50:00.002-07:002011-02-15T21:59:54.577-08:00Baked Edamame Fritters - Secret to a perfect no-fry Vadai<a href="http://www.flickr.com/photos/30493790@N08/4909707048/" title="IMG_1230 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4076/4909707048_8047aa4fc5.jpg" width="500" height="375" alt="IMG_1230" /></a><br /><br />Vadai/Indian fritters is by far one of the most loved snacks down South of India. A rare cold afternoon with rain thrashing down on the roof calls for a hot cup of chai and its most beloved companion - Masala Vadai. <br />The aroma of the vadais wafting from the gloomy kitchen with Amma frying them up ever so elegantly with me wrapped up in my blanket standing beside her is a memory that I cherish and yearn for even now.<br />My daughter would probably have memories of her mom pulling out a tray of healthy vadais right from the oven as opposed to frying them up!<br />I have already tried my hands on <a href="http://mixtomatch.blogspot.com/2008/09/crispy-lentil-fritters-healthy-masala.html">baked masala vadais</a>, and they came out beautifully. It uses a different procedure. <br />Baking is not the same as frying them, agreed... but pretty close with the new method I have come up with. And without all those calories, do I hear anyone complaining?<br />Okay, here is the secret: "broiling"<br />Baking the vadais for about 10-15 minutes, and then putting the oven on broil mode for 2-4 minutes and getting that beautiful crispy crust on the top is as close you will ever get to frying them.<br /><br />So the concept is, the fritters cook from below when you "bake" them, and then from above when you "broil" them. The coil heats up from the respective sides when you use the bake and broil mode. <br />And voila! You have the best crispy healthy vadais you will ever have!<br /><span style="font-weight:bold;"><br />Note: Do not move away from the oven when it is on "broil" mode. Temperatures reach up to 500F- 525F and will burn whatever is in the oven in no time.</span><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4909707046/" title="IMG_1227 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4136/4909707046_045e3b1627.jpg" width="500" height="375" alt="IMG_1227" /></a><br /><br /><span style="font-weight:bold;">Baked Edamame Fritters - Secret to a perfect no-fry Vadai</span><br /><br />Ingredients:<br /><br />Edamame - 1 lb bag<br />Channa Dal/Dried split chickpeas - 1 cup<br />Cabbage - 1/2 cup chopped<br />Green chillies - 3 tbsp chopped<br />Red onions - 1 large chopped<br />Ginger - 2 tsp chopped<br />Rice flour - 1/4 cup<br />Garam masala - 1/4 tsp<br />Turmeric - 1/2 tsp<br />Asafoetida - A pinch<br />Chilly powder - 1 tsp (adjust heat according to your taste)<br />Curry leaves - 3 tbsp torn into pieces <br />Salt - To taste<br />Oil - 2 tbsp<br /><br />Method:<br /><br />Soak the channa dal/lentils in water for about two hours.<br />Cook Edamame until it is al dente. Do not overcook, it shouldn't be mushy.<br /><br />Preheat oven to 400F.<br /><br />Grind the channa dal/lentil and edamame until coarse. Do not make a smooth paste out of it.<br />In a large mixing bowl, add the ground up lentil and edamame. Add all other ingredients and mix well.<br /><br />Take a large baking tray, line with aluminum foil and give a good shot of non-stick spray.<br />Take small balls of the mixture, flatten it in your palm and line them out on the baking tray like shown below.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4909707032/" title="IMG_1209 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4121/4909707032_9757424a81.jpg" width="500" height="375" alt="IMG_1209" /></a><br /><br />Bake at 400F till the bottom is golden brown (about 15-20 min).<br /><br />Then put your oven in broil mode and let the fritters sit for another 2-4 minutes in the oven, till you get a golden color on the top as well.<br />Keep a constant eye when your oven is on "Broil" mode. It will burn whatever is in your oven in a jiffy! <br /><br />Take it out when it is done and enjoy warm with some <a href="http://mixtomatch.blogspot.com/search/label/Chutneys">chutney</a>.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4909707038/" title="IMG_1219 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4116/4909707038_9757424a81.jpg" width="500" height="375" alt="IMG_1219" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4909707044/" title="IMG_1222 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4115/4909707044_89ea5fa7f8.jpg" width="500" height="375" alt="IMG_1222" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com44tag:blogger.com,1999:blog-5186525396046918181.post-68073506497093447592010-08-19T07:30:00.000-07:002010-08-19T07:30:21.966-07:00Baklava Cigars<a href="http://www.flickr.com/photos/30493790@N08/4905505100/" title="IMG_6503 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4095/4905505100_1c44692f15.jpg" width="500" height="375" alt="IMG_6503" /></a><br /><br />One of the reasons I love Baklava is because it is loaded with nuts, has my favorite rose syrup all over it and uses the delicate phyllo dough! <br />Working with Phyllo sheets are tricky. You need to thaw them out to the right temperature so they are not too dry from the cold that they break or they are too thawed out that they stick together. One good tip is to use a damp kitchen cloth and keep the sheets covered until you are ready to work with them. Keep them covered even if it is only for a couple of seconds. That way they will stay soft and easy to work with. <br />It is not a pretty sight to have brittle phyllo dough all over your kitchen counter. Been there, done that! <br />Psst... I have even thrown the tiny broken pieces of the phyllo burying them along with the filling and rolled it all up in the hope that no one would ever find out! :)<br /><br />This quick and individual portions of baklava are perfect for parties and for dunking in some sinful rich silky chocolate sauce, or caramel, or oh! oh! how about some dulce de leche? <br />Okay, allright! Let me stop right there because we did neither... no party, or dunking nothing in anything. We just enjoyed it way the simple way. The little sugar syrup on top was the right amount of sweetness especially if you are watching what you are eating. There is no need to let them soak in syrup like the regular Baklava. Sorry about being a little devil tempting you right there with the dunking part. Er.. remember?... We try to cook healthy here. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4905505096/" title="IMG_6499 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4142/4905505096_3050f787f2.jpg" width="500" height="375" alt="IMG_6499" /></a><br /><br /><span style="font-weight:bold;">Baklava Cigars</span><br /><br />Ingredients:<br /><br />Phyllo sheets - 2 sheets for each cigar (buy a box, and use as many as you need)<br />Melted butter - 3 tbsp<br />Rose essence - 1/2 tsp<br />Dates - 1/2 cup<br />Roasted almonds - 1/2 cup<br />Roasted walnuts - 1/2 cup<br />Toasted Hazelnuts - 1/2 cup<br />Roasted Sunflower seeds - 1/4 cup<br />Raisins - 1/2 cup<br />Chocolate chips - 1/2 cup (optional)<br />Powdered sugar - 1/4 cup<br />Water - 1/2 tsp<br /><br />Method:<br /><br />Take out phyllo sheets from the freezer, open and cover with a damp cloth and set aside. <br />In a food processor pulse the nuts and seeds till they are coarse bits. Transfer onto a clean dry bowl.<br />Then blend the raisins and dates (chop them roughly before you put them into the food processor). Add the nuts, chocolate chips. Pulse only till combined. The whole mixture should still be coarse. You should be able to pinch out a lemon sized ball and roll it without sticking. It can definitely be on the drier side too. If it is powdery, that is okay too.<br /><br />Preheat oven to 350F.<br /><br />Now slowly separate out one phyllo sheet, and place on a working surface. Brush ever so slightly with melted butter and place another sheet over it and brush again with butter. Now place the filling in one corner of the sheet. Filling should be about 3" long and 1" thick. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4905505088/" title="IMG_6494 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4138/4905505088_c47a1e16c4.jpg" width="500" height="375" alt="IMG_6494" /></a><br /><br />Roll the sheet like you would a burrito. Seal the edges with a drop of melted butter.<br /><br />Roll all the cigars the same way until you have exhausted all the filling. Brush all the cigars with a light touch of melted butter.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4905505094/" title="IMG_6495 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4139/4905505094_b44464d80e.jpg" width="500" height="375" alt="IMG_6495" /></a><br /><br />Place on a greased cookie sheet and bake till the cigars are golden brown in color.<br /><br />Allow to cool completely. Meanwhile mix the powdered sugar and rose essence with a 1/2 tsp of water and pour over the cooled baklava cigars. This way it is not soaking wet in sugar syrup.<br /><br />Enjoy when the sugar has slightly set. Tastes even better the next day! <br /><br />Happy baking! :)<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4905505104/" title="IMG_6505 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4139/4905505104_4032ca0c37.jpg" width="500" height="375" alt="IMG_6505" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com36tag:blogger.com,1999:blog-5186525396046918181.post-88935850710711241072010-08-09T22:02:00.002-07:002010-08-12T16:23:32.055-07:00Eggless Chocolate chip Walnut cookies - Happy Birthday Amma<a href="http://www.flickr.com/photos/30493790@N08/4876975261/" title="IMG_1051 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4120/4876975261_a601a7d481.jpg" width="500" height="375" alt="IMG_1051" /></a><br /><br />I am guilty of not being the first person to wish Amma today. I wish I had. I know she does not expect anything from anyone, and she probably does not even care for such days. <br />And she is not going to be too thrilled for announcing this day on my blog :) <br />I know, and yet it makes me smile. <br />This cookie I baked today is just for her. She only has one criteria when it comes to eating what I make... it has to be completely vegetarian. No eggs, no fancy ingredients, just keeping it plain and simple. Just finished baking these, and let out a sigh of relief when she said she liked it. <br />Thank you for letting me make these for you today. You deserve much more than just cookies.<br />Happy Birthday Amma.<br /><br />Chocolate chip cookies are one of the most comforting cookies that you could ever find. Making it eggless was a little challenging for I was afraid how it was going to affect the texture of the cookies. I have used flax as a substitute for egg in my breads and they have turned out nicely. So took that hint and ran with it this time. I avoided using any hearty flour like whole wheat or oat flour since I was already experimenting sans eggs. <br />I could not have hoped for a better tasting cookie. Loved the texture (which is crisp) and the no-fuss recipe... goes down in my book as a success.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4876975257/" title="IMG_1048 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4102/4876975257_1e4d8b2d6e.jpg" width="500" height="375" alt="IMG_1048" /></a><br /><br /><span style="font-weight:bold;">Eggless Chocolate chip Walnut cookies</span><br /><br />Ingredients:<br /><br />All purpose flour - 1 3/4 cup<br />Unsalted Butter - 1 stick<br />Brown Sugar - 1/2 cup (I added a little less, probably close to 1/3 cup)<br />White Sugar - 1/2 cup (Again I added a little closer to 1/3 cup)<br />Pure vanilla extract - 1 tbsp<br />Baking soda -1/2 tsp<br />Flax meal - 2 tsp (mixed with enough warm water to form a paste)<br />Chocolate chips - 1/2 cup<br />Walnuts - 1/2 cup<br /><br />Method:<br /><br />Cream together butter and sugars until light and fluffy using a hand mixer.<br />Add the flax meal paste, vanilla and baking soda and beat well.<br />Add the flour in three parts, mixing well after each addition.<br />After all the ingredients are well combined, add the chocolate chips and walnuts and mix with a wooden spoon.<br /><br />The dough will be pretty thick, roll it into balls and flatten them out evenly. They spread slightly, so leave 2" between them before baking.<br /><br />Bake at 350F for about 12-15 min or until golden brown. Cool on a wire rack and enjoy with a tall glass of milk.<br /><br />Yields: 20-24 medium size cookies<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4876975253/" title="IMG_1047 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4137/4876975253_783b7a4a96.jpg" width="500" height="375" alt="IMG_1047" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com40tag:blogger.com,1999:blog-5186525396046918181.post-53281560605613340892010-08-02T20:54:00.014-07:002010-08-03T08:45:14.021-07:00Potato Caraway Whole Wheat Bread<a href="http://www.flickr.com/photos/30493790@N08/4855453639/" title="First 1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4096/4855453639_39f33da924.jpg" width="500" height="375" alt="First 1" /></a><br /><br />I happen to love rye bread for its aroma and slightly pungent taste. Caraway seeds are usually added to Rye breads which gives this very unique taste. Caraway is related to the fennel/cumin variety and that type of flavor is not unknown to Indian cuisine. So when I was trying to come up with a recipe that used these seeds into an easy simple bread, I just couldn't wait to get baking.<br />The potato gives this bread a nice softness on the inside. The crust is just beautiful and thin, and this is by far the best flavor I have had in a bread. It would blend beautifully into a panini or a simple grilled sandwich.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855460947/" title="Macro by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4074/4855460947_76a7d338e6.jpg" width="500" height="375" alt="Macro" /></a><br /><br />I finally got a well aerated bread. Here is a macro shot to prove what good hydration can do to your bread. Spraying the insides of the oven with water and placing a small bowl of water in the oven while the bread is baking are all methods which also help with hydration.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855453137/" title="First by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4114/4855453137_def88a379b.jpg" width="500" height="375" alt="First" /></a><br /><br />Bread baking by far is the most fulfilling experience in the kitchen.<br /><br /><span style="font-weight:bold;">Potato Caraway Whole Wheat Bread</span><br /><br />Ingredients:<br /><br />Whole wheat flour - 3 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup<br />Vital gluten - 2 tbsp<br />Salt - To taste<br />Bakers yeast - 3 tsp<br />Warm water - 1/4 cup<br />Sugar - 1/2 tsp<br />Mashed boiled potato - 1 large<br />Caraway seeds - 2 tsp<br />Olive oil - 3 tbsp<br /><br />Method:<br /><br />Combine all the three flours, salt and vital gluten and set it aside.<br />In another large bowl, take the warm water and add the sugar. To this sprinkle the yeast and let it bloom for about 10 minutes. It should start to foam up.<br />To this add the dry ingredients, mashed potato, caraway seeds and olive oil. Add water as needed to form into a soft dough.<br />Knead the dough for about 10-15 minutes by hand, lesser if you are using a kneader attachment on your stand mixer.<br /><br />The dough will be pretty sticky. Do not add more flour, the dough should be very soft and supple.<br />Grease a large bowl with oil, and toss the dough around allowing it to coat well in oil. Cover and set in a warm place to rise and double in size. It should take about 2 hours.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855453681/" title="Picnik collage by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4076/4855453681_087d5cc2c7.jpg" width="500" height="500" alt="Picnik collage" /></a><br /><br />After the first rise has taken place, punch down the dough (it will be sticky and kneading again is kind of tricky, so skip handling the dough too much.)<br />I just shaped mine into a round, and let it rise for another hour or so. If you'd like, use two loaf pans and divided the dough equally and let it rise again. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855460951/" title="Rise by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4115/4855460951_912fe18452.jpg" width="500" height="375" alt="Rise" /></a><br /><br />Bake at 375F for about 60 min or the bread manages to give a hollow sound when tapped at the bottom.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855452619/" title="Baked by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4116/4855452619_3a0668edaa.jpg" width="500" height="375" alt="Baked" /></a><br /><br />Allow to rest, and slice.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4855453371/" title="Last 1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4115/4855453371_823db72f97.jpg" width="500" height="375" alt="Last 1" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4856071634/" title="Last by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4137/4856071634_feaa71f090.jpg" width="500" height="375" alt="Last" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com10tag:blogger.com,1999:blog-5186525396046918181.post-45739957503143190212010-06-30T21:44:00.000-07:002010-07-21T12:01:51.870-07:00Beetroot Chocolate Cake with Rose scented Apricot Glaze<a href="http://www.flickr.com/photos/30493790@N08/4723283252/" title="first by blogdivya, on Flickr"><img src="http://farm2.static.flickr.com/1409/4723283252_539b01a078.jpg" width="500" height="375" alt="first" /></a><br /><br />I enjoy watching people cook, there is something more intriguing about actually seeing someone cook either in person or on television, than actually reading a cookbook. The only kind of books I have or read are novels (plenty of them.)<br />I do not own a cookbook, and I have an attention span of probably five minutes when I scan through one. I probably stop to ogle at those luscious pictures (especially desserts)<br />You can imagine what goes through my mind when some well intentioned friend tells me that I should write a cookbook! The irony of it. A person who does not own a cookbook, actually writing one!<br /><br />This recipe is not from a cookbook, neither is it from a cooking show. This dish was born on a lazy Saturday afternoon. No fancy story to it, we were craving for some dessert after a nice lunch, decided to make something, anything with beets in it. Threw a bunch of stuff that I thought would meld together nicely and lo and behold my beetroot chocolate cake was born.<br /><br />It has some sugar and butter use in relatively minimal quantities, but there is also whole wheat, beetroot, applesauce, and oats to make it into something that you can enjoy and yet not feel super guilty about it.<br />The glaze just rounded up everything beautifully. The Oat crust is completely optional. You could make the cake without it as well.<br />Verdict: It tasted just perfect. There is nothing I would ever change considering the whole cake lasted only that weekend. It was gone, far away to our very happy tummies.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4723283284/" title="first1 by blogdivya, on Flickr"><img src="http://farm2.static.flickr.com/1062/4723283284_741fd8e33c.jpg" width="500" height="375" alt="first1" /></a><br /><br /><span style="font-weight:bold;">Oats crusted Beetroot Chocolate Cake with Rose scented Apricot Glaze</span><br /><br />Ingredients:<br /><br />For the Oat crust:<br /><br />Old fashioned oats - 1 cup<br />Light brown sugar - 4 tbsp<br />Milk powder - 1/2 cup<br />Melted butter - 3 tbsp<br /><br />For the Beetroot Chocolate cake:<br /><br />Whole wheat pastry flour - 3/4 cup<br />Finely grated raw beetroot - 3/4 cup<br />Original applesauce - 4 oz.<br />Room temperature butter - 5 tbsp<br />Light brown sugar - 1/2 cup<br />Baking powder - 1/2 tbsp<br />Large eggs - 3<br />Cocoa powder - 2 tbsp<br />Vanilla essence - 1 tsp<br /><br />For the Glaze:<br /><br />Apricot preserves - 4 tbsp<br />Rose essence - 3 drops<br /><br />Method:<br /><br />Combine all the ingredients for the oat crust and press it down onto a single even layer on a 8" greased springform cake pan.<br /><br />Sift together flour, cocoa, and baking powder and set aside.<br /><br />In a mixing bowl, cream together butter and brown sugar using a hand mixer.<br /><br />Add the eggs and continue mixing for another 3-4 minutes until the eggs turn pale yellow in color.<br /><br />Then add the applesauce, vanilla and beetroot and continue mixing. It will get a little messy, so do remember to keep the mixer on low speed.<br /><br />Then add the sifted ingredients slowly into the wet batter.<br /><br />Pour the batter into the cake pan already layered with the oats.<br /><br />Bake at 375F till a toothpick comes out clean when inserted in the middle. Probably after 25 min.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4723283248/" title="Collage by blogdivya, on Flickr"><img src="http://farm2.static.flickr.com/1116/4723283248_965dbe125d.jpg" width="500" height="168" alt="Collage" /></a><br /><br />Allow the cake to cool completely before adding the glaze.<br /><br />For the glaze, mix the apricot glaze and the rose essence and spoon just before serving.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4723283292/" title="last by blogdivya, on Flickr"><img src="http://farm2.static.flickr.com/1183/4723283292_b04f72645b.jpg" width="500" height="375" alt="last" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4723283294/" title="last1 by blogdivya, on Flickr"><img src="http://farm2.static.flickr.com/1168/4723283294_528e7b84a1.jpg" width="500" height="375" alt="last1" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com31tag:blogger.com,1999:blog-5186525396046918181.post-87909576093446588582010-06-11T08:08:00.000-07:002010-06-11T08:08:39.050-07:00Almond and Yogurt Flatbread cookies<a href="http://www.flickr.com/photos/30493790@N08/4689356902/" title="last1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4055/4689356902_ceb4635322.jpg" width="500" height="375" alt="last1" /></a><br /><br />Last few weeks have been pretty eventful. I hardly have had time to think about cooking or blogging, I wouldn't complain or trade these days for anything else. It is all good!<br />So, today we have a flatbread cookie made with some yogurt, whole wheat and my favorite thing to include in cookies - Almonds. My love for the taste and texture of cookies with almonds has exponentially grown ever since I made <a href="http://mixtomatch.blogspot.com/2008/12/low-fat-almond-and-oats-cookie.html">Eggless Almond and Oats Cookie</a>. It was/is a huge huge hit, and I now continue to make it for my friends and family. I haven't gotten a negative feedback till date. One cookie that I will never stop making! <br /><br />This flatbread cookie is nothing like I have ever made so far. I saw a recipe in a book which I remembered and tried to make something similar. It does not have a very strong sweet or savory taste to it, which makes it ideal for pairing with a sweet fruit preserve or maybe head along the path of some salty garlicky butter.<br />Considering the addict I am for anything sweet, I spread some raspberry preserves and devoured them without a second thought. Even if you are not someone who bakes cookies at home, with a few simple ingredients this is one recipe where you can't really go wrong.<br />One wouldn't think Almonds and yogurt are something you put into a cookie dough together. It may sound odd but it would convert you the very minute you take a bite! <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4689356896/" title="first1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4067/4689356896_476b17e1f5.jpg" width="500" height="375" alt="first1" /></a><br /><br /><span style="font-weight:bold;">Almond and Yogurt Flatbread cookies</span><br /><br />Ingredients:<br /><br />Almond Meal - 1/3 cup<br />Plain Yogurt - 1/3 cup (I used low fat)<br />Whole wheat flour - 1/2 cup<br />Whole wheat pastry flour - 1/2 cup<br />Salt - 1/2 tsp<br />Baking soda - 1/2 tsp<br />Unsalted butter - 2 tbsp<br /><br />Method:<br /><br />Mix room temperature butter and yogurt well.<br /><br />Sift flour, salt and baking soda and add to the yogurt mixture. Add almond meal and knead for about 10-15 min.<br />Let it rest for 5 minutes. Then, roll it out into a thin sheet using a rolling pin, say about 1/4" thickness.<br />Cut into squares and lay it on a greased cookie sheet lined with parchment paper.<br /><br />Bake at 400F for about 7-8 min or until lightly golden.<br /><br />It will firm up a little on cooling. Serve with your choice of butter or jam.<br />Never tried peanut butter on it... hmmm.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4689356898/" title="last by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4066/4689356898_27b88e2cd8.jpg" width="500" height="375" alt="last" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4689356888/" title="first by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4033/4689356888_7b43cec315.jpg" width="500" height="375" alt="first" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com22tag:blogger.com,1999:blog-5186525396046918181.post-27710571856847733302010-05-17T08:09:00.002-07:002010-05-17T08:11:11.732-07:00Creamy Whole Wheat Orzo Pudding<a href="http://www.flickr.com/photos/30493790@N08/4614567360/" title="First by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4037/4614567360_728b8d0a2d.jpg" width="500" height="375" alt="First" /></a><br /><br />Orzo is the most cutest shaped pasta ever in my eyes. They look like rice but only they are pasta. The regular Orzo would typically look white as they are made with Durum wheat/semolina, but these that were used in my pudding are whole wheat and hence they have this brownish hue to them. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4614567384/" title="Orzo2 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4066/4614567384_e20a93d965.jpg" width="500" height="375" alt="Orzo2" /></a><br /><br />I was so thrilled to find the w.w. ones, just because I had not seen them until then or see them being used in any of the recipes I came across. <br />So very excited, came home, made a beautiful Orzo pasta salad with my favorite vegetables, cranberries and plenty of sunflower seeds and the rest went into making this pudding. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4614567380/" title="Orzo1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4049/4614567380_d1045945b7.jpg" width="500" height="375" alt="Orzo1" /></a><br /><br />I love Rice pudding, especially the Indian kind. It is called Payasam or Kheer and is very similar to that of its American counterpart. Except there is no eggs in payasam. <br />My mom to this date makes the best payasam. I don't know what it is that she does, but turns out just right every single time. Rich, creamy... with nice crunchy cashew nuts and fat raisins that cannot get any fatter from drinking all that milk that it soaks up. I could keep on dreaming about it. My, she works such magic with desserts!<br />So in short, that is where my Orzo pudding inspiration comes from. You could always substitute regular Orzo if you are not a fan of the w.w. kind. <br />Do keep an eye out for the tempering process (I have detailed it in the recipe below.)<br />It is a little tricky if you add too much hot liquid into the cold eggs. Gradually heating the mixture is key, just like any other pudding.<br />Just a small note before we head on to the recipe... this pudding does tends to thicken as it cools.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4614567362/" title="First1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4052/4614567362_90cc587e5d.jpg" width="500" height="375" alt="First1" /></a><br /><br /><span style="font-weight:bold;">Creamy Whole Wheat Orzo Pudding</span><br /><br />Ingredients:<br /><br />Skim milk - 2 1/2 cups<br />Whole wheat Orzo - 2 1/2 cups<br />Fat free evaporated milk - Half a can (or) 6 oz.<br />Brown sugar - 1/3 cup (More or less according to taste)<br />Organic Blue Agave - 4 tbsp (I like the taste of Agave, if you do not have it ready, you can add more of the sugar)<br />Egg - 1<br />Baking soda - A pinch<br />Nutmeg - 1/4 tsp grated fresh<br />Cinnamon - 1/4 tsp<br />Pure Vanilla essence - 1 tbsp<br />Almonds - 1/4 cup chopped/slivered<br />Raisins - 1/4 cup<br /><br />Method:<br /><br />Beat together brown sugar, agave and egg in a bowl.<br /><br />Combine skim milk and evaporated milk in a non-stick pan and bring it to a boil. Add orzo and let it cook till it is closer to al dente. Do not overcook since it will continue to cook during the process. Keep stirring every now and then to avoid sticking to the bottom.<br /><br />Pour a little (maybe a ladle) of the milk mixture to the egg and sugar mixture and mix well. Add a two more ladles, one at a time and gradually mix it. Then add the entire mixture back to the pot and let it simmer with a pinch of baking soda. <br />Very slowly heating up the egg mixture is called tempering. <br />If you add it all at once to the hot pot of milk, the eggs will curdle and you will get scrambled eggs. And it is totally not pretty!<br /><br />Add the nutmeg, cinnamon and vanilla essence and stir well. Also add almond and raisins at this step.<br /><br />The mixture will thicken as it is cooling. The pasta tends to drink up a good amount of milk. <br /><br />I like mine thoroughly chilled. It tastes best that way.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4614567374/" title="Last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3359/4614567374_fa71e6a6ef.jpg" width="500" height="375" alt="Last" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4614567366/" title="Last1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4070/4614567366_cef90abb25.jpg" width="500" height="375" alt="Last1" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com34tag:blogger.com,1999:blog-5186525396046918181.post-41137126071760059902010-04-27T11:14:00.000-07:002010-04-27T11:20:14.493-07:00Nutty Stollen Wreath Bread (Whole wheat)<a href="http://www.flickr.com/photos/30493790@N08/4555435408/" title="first by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4008/4555435408_fc7266247a.jpg" width="500" height="375" alt="first" /></a><br /><br />Stollen is usually a holiday bread made with dried fruits and nuts and citrus peel. <br />When I say "usually" you might have gotten the drift. Yes, my recipe here is not the traditional one, neither is it holiday time, nor is it sweet.<br />I know someone in the far corner of this world is probably shaking their head, going... why does this woman have to twist up every single traditional recipe that ever existed!<br />Sorry, can't help it!<br /><br />I do like the sweet kind, but once in a while I do like them savory especially when I load them with nuts like this one. Oh, those delightful little mixed nuts that come in a jar! What is your favorite kind of nut in the medley? Mine is hazelnuts. Why, oh why do they put so few of them in there?<br />But that said, not many can keep their hands off of the salty golden brown cashews in them.<br />Ahem... the cashews in the jar keep disappearing magically and ever so slowly in our household! Just when there are just a few broken lone peanuts left, the vanishing act stops. If that person is reading this, then I think its time to own up!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555435432/" title="first 2 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3088/4555435432_49590a4dab.jpg" width="500" height="375" alt="first 2" /></a><br /><br />So, for this recipe I also used some roasted sunflower seeds (I always have a few of those and pumpkin seeds on hand.) Like I have mentioned in the past... Always keep nuts in the freezer (especially if you have a large quantity), this prevents the natural oils in them from turning rancid quickly. They stay fresh longer, and if you are worried that they might turn hard, not to worry...they do not freeze.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555435420/" title="first 1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4026/4555435420_f1869c2caf.jpg" width="500" height="375" alt="first 1" /></a><br /><br /><span style="font-weight:bold;">Nutty Stollen Wreath Bread (Whole wheat)</span><br /><br />Ingredients:<br /><br />Whole wheat pastry flour - 3 1/4 cup<br />All purpose flour - 3/4 cup<br />Vital Gluten - 1 tbsp<br />Sea Salt - To taste<br />Baker's yeast - 2 tsp<br />Warm water - 1/4 cup (to activate yeast, more for making the bread dough)<br />Sugar - 1/2 tsp<br />Roasted sunflower seeds - 1/4 cup<br />Salted mixed nuts - 1/3 cup (Peanuts, Cashews, Filberts, Pecans, Hazelnuts, Walnuts, Brazil nuts)<br />Coarse chop them if they are too large.<br />Egg wash - For brushing on top (One whole egg, mixed with a teaspoon of water) You will not need the entire egg.<br /><br />Method:<br /><br />Mix warm water, yeast and sugar and let it sit for about 10 min. The water should not be too hot or too cold. The former kills the yeast and the latter fails to activate the yeast. Yes, it is a little tricky if you are a first timer.<br /><br />After the yeast starts to bloom, add the flour, vital gluten salt and form a dough by adding more water. Just enough to form a soft loose dough.<br /><br />Knead for about 15 minutes by hand or use a dough hook attachment and knead till it is soft and supple. <br /><br />Oil a large bowl, and let the dough sit in it covered for about a couple of hours. This is the first rise.<br /><br />After it has doubled in size, add the nuts and knead just enough to distribute the nuts evenly.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411170/" title="first rise by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3046/4555411170_ed131b0fe1.jpg" width="500" height="375" alt="first rise" /></a><br /><br />Time to pre-heat the oven to 375F.<br /><br />Using a rolling pin, roll out to about 1/2 inch thickness and slightly elongated as shown in picture.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411184/" title="roll out by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4029/4555411184_ab68e363ae.jpg" width="500" height="375" alt="roll out" /></a><br /><br />Roll the dough (just like you would roll the cake for a jelly roll)<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411182/" title="roll in by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4002/4555411182_d6126f85cf.jpg" width="500" height="375" alt="roll in" /></a><br /><br />Seal both edges by inserting one into another and making into a round wreath shape. The seam will be visible.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411186/" title="seal by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3329/4555411186_a557ab1110.jpg" width="500" height="375" alt="seal" /></a><br /><br />Let it sit for about 10 minutes on a baking tray that you are going to use to bake. This is the second rise.<br /><br />Then, using a pair of scissors cut the wreath partially (not entirely) into sections. The round shape should still be intact.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411200/" title="wreath by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3635/4555411200_ff72be5c9c.jpg" width="500" height="375" alt="wreath" /></a><br /><br />Brush lightly with a egg wash if desired. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555411192/" title="wash by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4062/4555411192_1f4d8d7c28.jpg" width="500" height="375" alt="wash" /></a><br /><br />Bake at 375F for about 45-50 min till golden brown, and it should sound hollow when tapped.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555438178/" title="last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3123/4555438178_d84d4cfc01.jpg" width="500" height="351" alt="last" /></a><br /><br />Let it rest for 10 minutes. Serve with warm butter/spread. I like mine with a little dollop of jalapeno jam. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555438192/" title="last 1 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3589/4555438192_058df7a398.jpg" width="500" height="375" alt="last 1" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4555438198/" title="last 2 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3142/4555438198_f4f86bfd1a.jpg" width="500" height="375" alt="last 2" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com32tag:blogger.com,1999:blog-5186525396046918181.post-12787675158999715992010-04-23T10:51:00.001-07:002012-02-16T10:53:17.287-08:00Instant Oats Idli (Savory steamed cakes) with wheat bran<a href="http://www.flickr.com/photos/30493790@N08/4539072125/" title="first by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4017/4539072125_3732749b1d.jpg" width="500" height="375" alt="first" /></a><br /><br />I like oats, especially in this <a href="http://mixtomatch.blogspot.com/2008/12/low-fat-almond-and-oats-cookie.html">cookie</a> form. But I am not a big fan of eating it with milk and getting it all squishy and slimy early in the morning. <br />I found a way to incorporate them into breakfast crepes and started making <a href="http://mixtomatch.blogspot.com/2007/04/oats-dosai.html">Oats dosai</a>. <br />So eventually I started making Idlis with Oats as well. I somehow never got that right, maybe because I used oats in its raw form without dry roasting or whatever, and ended up with squishy idlis every time. I could not resist trying out Usha's <a href="http://www.veginspirations.com/2008/12/instant-oats-idli.html">recipe</a> for Oats idli, I really did not think it would work, but it did! I have a few more of my recipes up for posting, but I simply had to schedule this one first... this is so good.<br />It is soft, spongy and totally scrumptious. I have made it twice already and this is probably the only kind of idlis I am going to be eating for a while.<br />I added some wheat bran to give it more airiness and make it fluffier. It worked! If you don't have it, you can totally skip it. <br />If you are a breakfast person like me who<br />-likes to eat healthy <br />- is tired of eating rice-based breakfast dishes<br />-doesn't want to go anywhere near milk and bland oats put into a bowl and eating it for the sake of eating it<br />-have no time to get any kind of cooking done in the morning<br />...then this is the recipe for you.<br />The idli mix can be made well ahead of time, and used whenever you need it. So you are not scrambling in the morning to get everything together.<br /><br />Only caveat is... if you are not into full fledged Indian cooking, then chances are you might not have the hardware, which is the idli maker. If you have one, print out the recipe and get going!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4539072133/" title="first 1 by blogdivya, on Flickr"><img src="http://farm3.static.flickr.com/2729/4539072133_e4d2a5c2a8.jpg" width="500" height="375" alt="first 1" /></a><br /><br /><span style="font-weight:bold;">Instant Oats Idli (Savory steamed cakes) with wheat bran</span><br /><br />Ingredients:<br /><br />Old fashioned Oats - 3 cups<br />Semolina flour - 1 1/2 <br />Wheat bran - 1/2 cup (optional)<br />Fat free plain yogurt - 4 1/2 cups<br />Curry leaves - 7-8 leaves<br />Cilantro - 2 tbsp chopped<br />Broken Cashew nuts - 2 tbsp<br />Mustard seeds - 1 tbsp<br />Urad Dal - 1 tbsp<br />Channa dal - 1 tsp<br />Ginger - 1 tsp finely chopped<br />Dry red chillues/Fresh green chillies - 1 tbsp finely chopped<br />Olive oil - 1 tbsp<br />Baking soda - 1 tsp<br />Salt - To taste<br /><br />Method:<br /><br />Roast the old fashioned oats without oil in a pan for about 5 min on medium heat. It does tend to burn quickly if left unattended.<br />Cool completely and in a blender using the "pulse" mode grind it into a coarse powder and set aside. <br /><br />Re-heat the same pan, add oil and when it is hot, add mustard seeds. Let it splutter.<br />Add urad dal, channa dal, ginger, chillies, curry leaves and cashews and roast well.<br /><br />Now add the semolina on top of this and roast till it changes slightly in color (say a very light brown). Add salt and keep mixing.<br /><br />Allow that to cool and transfer into a mixing bowl. Add oats powder and wheat bran.<br /><br />This may be stored in an air tight container for later use. If you are using it the very same day, then add the yogurt and mix well. Add water if need be to loosen the batter a little bit. I had to do that.<br /><br />Just before pouring them into idli mould, add the baking soda and mix thoroughly. Ladle the batter a little more than halfway and steam in a cooker or use a microwave idli maker.<br /><br />Allow to rest for 5 minutes after steaming. Scoop out, and serve hot with chutney or chilly powder (molagai podi)<br /><br />Yields 24-26 medium sized idlis.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4539072139/" title="last by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4034/4539072139_3c49567c43.jpg" width="500" height="375" alt="last" /></a><br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4539072145/" title="last 1 by blogdivya, on Flickr"><img src="http://farm3.static.flickr.com/2731/4539072145_7488fe6e8f.jpg" width="500" height="375" alt="last 1" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com35tag:blogger.com,1999:blog-5186525396046918181.post-78237414245840504392010-04-12T15:19:00.000-07:002010-04-12T15:19:13.973-07:00Zebra stripe cake<a href="http://www.flickr.com/photos/30493790@N08/4505884377/" title="first by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4044/4505884377_79b19cd1d4.jpg" width="500" height="375" alt="first" /></a><br /><br />A cake could look stunning by the way you decorate it, but this is the first time I have seen a cake look beautiful from the inside. There are multiple versions of zebra cake on the net, I chose to go with Farida's <a href="http://www.azcookbook.com/zebra-cake/">recipe</a>, and it turned out beautifully. <br />I initially tried making it with whole wheat pastry flour and the stripes totally did not stand out. Though I am not a fan of a.p. flour, I had to stick with the recipe one more time. I did use skim milk (I know that only does not constitute healthy eating), but this is one indulgence that compensates with its beauty. I might try dividing the recipe in half and use whole wheat pastry flour for the chocolate part of the batter next time. It is a lot of work, but I am curious to see if that would work. Or maybe a different kind of flour...<br />I added vanilla essence only to the chocolate batter since it dulls the white if added to the entire mixture. <br />I used Dutch-processed cocoa and unsweetened cocoa powder on two different occasions. The unsweetened cocoa gave a very light color to the chocolate stripes. I would definitely go with the Dutch kind. The black and white contrast is very prominent, just the way it should be.<br />After baking my cake cracked on the surface a little bit, but was not structurally damaging or anything. If yours breaks on the top, do no panic. All is beautiful inside!<br /><br />This is probably one of the most elaborate posts I have done so far. So, here we go!<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505884379/" title="first 1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4044/4505884379_1f7906e591.jpg" width="500" height="375" alt="first 1" /></a><br /><br /><span style="font-weight:bold;">Zebra stripe cake</span><br /><br />Ingredients:<br /><br />Dry:<br />All purpose flour - 2 cups<br />Dutch-processed Cocoa powder - 2 tbsp<br />Baking powder - 1 tbsp<br /><br />Wet:<br />Canola/Vegetable oil - 1 cup<br />Large eggs - 3<br />Sugar - 1 cup (Sugar is considered a wet ingredient, don't ask me why)<br />Skim Milk - 1 cup<br />Pure vanilla essence - 1 tbsp<br /><br />Method:<br /><br />Sift the all purpose flour and baking powder together and set aside. This is to aerate the flour.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878387/" title="dry ing by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4017/4505878387_d4e5a7626d.jpg" width="500" height="375" alt="dry ing" /></a><br /><br />In a mixing bowl, using a hand mixer combine oil, eggs, sugar, milk for about two minutes till creamy. Do not add vanilla essence.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878385/" title="wet ing by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4029/4505878385_821213bc32.jpg" width="500" height="375" alt="wet ing" /></a><br /><br />Divide the mixture into two equal halves and to one half mix the cocoa powder and vanilla essence and mix using a hand mixer. Do not add vanilla essence to the white half of the mixture.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878395/" title="Collage1 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4010/4505878395_f21bc4868b.jpg" width="500" height="181" alt="Collage1" /></a><br /><br />Grease a 8" round cake pan with non-stick spray. Preheat oven to 350F.<br />Use separate equal size ladles for each half of the batter. Ladle the white batter first, then immediately add the brown batter as shown in the picture. It should automatically spread out in the pan, there is no need to wait or tilt pan.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878399/" title="Collage2 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4029/4505878399_33da36dd45.jpg" width="500" height="500" alt="Collage2" /></a><br /><br />Keep alternating batter until you have exhausted both batters.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878403/" title="Collage3 by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4026/4505878403_ef7f393aa5.jpg" width="500" height="168" alt="Collage3" /></a><br /><br />Bake in a pre-heated 350F oven for about 45 min or till a toothpick when inserted in the middle comes out clean.<br />Let it rest for about 15 min in the pan. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505878383/" title="baked cake by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4010/4505878383_9b53af81a6.jpg" width="500" height="375" alt="baked cake" /></a><br /><br />Invert and cool on a wire rack.<br />Enjoy the cake with your favorite frosting/whipped cream or just keep it plain. It is gorgeous the way it is.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/4505884381/" title="last by blogdivya, on Flickr"><img src="http://farm5.static.flickr.com/4065/4505884381_5dedb01b95.jpg" width="500" height="375" alt="last" /></a>anudivyahttp://www.blogger.com/profile/05434767236694075431noreply@blogger.com52