Peanut Noodles

Ingredients:

whole wheat Fettucini
2 tbsp Olive oil
2 garlic cloves crushed
1 onion chopped
1 green bell pepper chopped
1 zucchini roughly chopped
3/4 cup roasted peanuts

For the dressing:
1/4 cup olive oil
grated zest and juice of 1 lemon
4 dried red chillies chopped
1-2 tbsp balsamic vinegar
salt and ground pepper

Method:
Cook the noodles as per instructions in the box.

Meanwhile heat the oil in a pan and cook the garlic and onion until they begin to soften.
Add the peppers and zucchini and cook for 15 mins over medium heat until they begin to soften and brown.

Add the peanuts and cook for another min.


Whisk together the olive oil, grated lemon zest and 3 tbsp of the lemon juice.Add the red chillies and balsamic vinegar to taste.
Season with salt and pepper.


Toss the noodles into the vegetables and stir-fry to heat through.Add the dressing, stir to coat and serve immediately.

Tang Loaf with Apples, Walnuts and Raisins

This cake is from one of the cookbooks I own.I hadn't looked into this book in years and as I was tidying up my itsty bitsy shelf in my kitchen dedicated to cookbooks, I started going through it and found this recipe.The original recipe had orange juice which I did not have and I searched my pantry and found I had a can of tang that I substituted with and the fruits in it were apricots and apples with orange peel.

This is the the original recipe.I have added my substitutions in brackets.

Ingredients:

2 cups whole wheat flour
1 tsp baking powder (I added baking soda)
1 pinch salt
1/2 cup sunflower or low-fat margarine (I added butter)
1 cup light brown sugar (I added 3 tbsp sugar with the brown sugar)
Juice of 1 Orange (Made one cup tang as per instructions on box and added that)
2 large eggs lightly beaten
rind,grated and juice of one Orange (Used 1 cup Tang)
1/2 cup walnuts chopped
1/3 cup dried apricots chopped (used 1 tbsp raisins)
1 large cooking apple (used 1 small red apple)
oil for greasing (I used oil spray with flour)

Method:
Preheat Oven to 350 deg F.
Grease a 2 pound loaf pan and line the bottom with wax paper .(I lined my loaf pan with Aluminium foil and sprayed with oil spray)

Mix flour, baking powder and salt in a mixing bowl.
Add the margarine,sugar,eggs,orange rind and juice.(Instead of orange rind and juice I added tang)

Stir ,then beat with an electric beater till smooth.(I stirred and beat with a wooden ladle)

Stir in the walnuts, apricots(I used raisins).
Quarter ,core and peel the apple.Chop coarsely and add to the mixture.



Stir and spoon the mixture into the prepared pan and level the top.

Bake approximately 30 mins till you poke with a knife ad it comes our clean.My book did not have the exact time.So I kept checking every 5 mins.I baked for 30 mins and then switched off the oven and kept for a while.



Needless to say, the substitutions all worked and I love the end product.My son lapped it all up and said me-me (Yummy) :)

Sneaky Mac and Cheese

This month has been everything about sneaking in Veggies into R's diet.He refuses to eat them whole.So this is one more thing I tried and succeeded in getting him to eat.

R loves pasta..esp buttery pasta with cheese grated on top.So I sneaked in some veggies into his bowl of pasta for lunch today.

Ingredients:

1/2 cup elbow macaroni
1 tsp butter
salt
grated parmesan cheese
cauliflower puree 2 tbsp (you can add more )
(Steam cauliflower florets in the microwave for 5 mins and puree in mixer.Store in freezer)

Method:

Cook the pasta as per instructions in the box
Drain and pour in a bowl
Add a pinch of salt and the cauliflower puree.Stir well.
Add the cheese and mix well.
Serve hot.It was gulped down instantly. Big grin on this moms face for today.

My lil one loves pizza

I had this premade pillsbury dough in the fridge and decided to use it today.I looked into Jessica Seinfeld's cookbook and decided to use her method of pureeing veggies and sneaking them in.My son loves pizza and nowadays refuses to eat any veggies or fruits in their true form.This pizza is a lifesaver for me.He loved it so much that I barely got to taste it myself.But from what I tasted, this is one delicious pizza .

Preheat oven to 425 deg F
1 cup frozen shopped spinach microwaved for 3 mins and pureed.
store bought pizza sauce
mozzarella cheese

roll out the dough into desired shape.I used 1/2 the dough.
Spread the pureed spinach
spread the tomato sauce
top with the cheese
Bake for 10-14 mins
Enjoy !

Sabudana Khichdi

I love love love Sabudana Khichdi.I like it only my way.It is so easy to make and so delicious.

Ingredients:
1 1/2 cup Sabudana
4/5 green chillies finely chopped
Oil
2 tsp Cumin seeds
Handful Peanuts
2 Potatoes boiled (I wrap the chopped potatoes in cling wrap and cook in the microwave for 5 mins)
Salt to taste
Coriander leaves chopped for garnish
lime

Method:
Soak the sabudana in just enough water to cover it for an hour.
Drain it and keep it in the strainer for another hour.
Heat oil in a large vessel.
Add cumin seeds and green chillies.
Add peanuts and saute till nicely brown
Add the boiled potatoes and salt and mix well
Once the potatoes are crisp, add the sabudana.
Stir for 5 mins .
Garnish with coriander and lime juice.

I like to eat it with some curds

Kathrika Pitla (Eggplant Coconut Curry)

This is another recipe I have tried from The Budding Cook within the same week. It came out so good.I made it for the breakfast club my husband belongs to (yeah yeah his club and I cook) and I got fantastic feedback from everyone.Thanks again Budding Cook.This is her recipe.

Ingredients:
6-7 brinjals, cubed and placed in a bowl of salted water to prevent discoloration.
A big ball of tamarind soaked in hot water
1-2 tsp brown sugar or jaggery (optional)(I did not add it)
½ cup cooked toor dal/split pigeon peas

For roasting and grinding:
1 Tbsp oil
1 Tbsp urad dal/white lentils
1 Tbsp chana dal/split chickpeas
1 ½ Tbsp coriander seeds
5-8 red chillies
2-3 Tbsp coconut

For seasoning:
I Tbsp Oil
½ tsp mustard seeds
½ tsp urad dal/white lentils
4-5 curry leaves
A pinch of asafoetida

Method:
Cook the eggplant cubes with some salt in the tamarind extract. Add the jaggery. Cook till eggplants are soft.

Add the roasted and ground spice mixture to the cooked eggplants and cook on medium heat for 2-4 minutes.

Add the cooked dal to the above mixture. Add desired amounts of water depending on the consistency required. Cook for 5 minutes or so. Bring to a boil and turn off the heat.

In a small pan, heat the oil and add all the ingredients for seasoning. Pour the seasoned oil over the pitla.

This went very well with the Ven Pongal I had made for the club.

Egg Curry

I had bookmarked this recipe for Egg Curry by The Budding Cook a long time ago and always meant to try it. Tonight I did try the recipe and it worked for me. I like the flavour of the curry and enjoyed it with rice.

I used the exact recipe as Budding Cook .The only thing I did different was I added the tomato paste with the sauteed onions and tomatoes and boiled it well before pureeing it and then gave the puree a boil with the spices and the eggs.

Ingredients:

6 hard-boiled eggs
3 onions chopped
2 tomatoes chopped
2 Tbsp tomato paste
1/2 tsp ginger-garlic paste
5-6 green chillies, chopped finely
1 ½ tsp coriander powder
1 tsp garam masala powder
Coriander leaves for garnishing
Salt to taste

Seasoning :
1 Tbsp oil
1 tsp cumin seeds

Method:
Heat oil in a pan & add the cumin seeds.
Add the ginger-garlic paste ,green chillies and chopped onions. Saute till the onions are tender.

Add the chopped tomatoes
Add the tomato paste and 1/2 cup water.
Boil and grind in mixer.

Add the ground paste into a pan.
Add the coriander powder, garam masala and salt.
Add the boiled eggs and cook for 15 mins on medium.

Garnish with chopped coriander leaves.
Enjoy hot with rice.

Dosa

Ingredients:
3 cups raw parboiled rice
1 cup urad daal (whole black gram lentil)
1 tsp fenugreek seeds
salt

Method:
Soak rice in double the quantity of water.
Soak the urad daal and fenugreek seeds in 2 cups water.

Soak the above for 6 hours
Grind the rice first until coarse.
Then grind the urad.
Mix the rice with the urad and add about 1 1/2 tsp salt.
Keep it in a warm place overnight (atleast 8 hours).
The dough will rise to double its original consistency.


Heat oil on a pan
Add the dosa batter and spread on pan.
Flip the dosa over after a minute.
Serve with chutney powder.

Garlic Rasam

This recipe has been given to us by our good friend Ani.His aunt visited him a couple of years ago and we got to eat her deliciously cooked south indian fare.This is her recipe.

Ingredients:

4 cups water
1 tbsp tamarind paste
1/4 cup chopped coriander leaves
1 sprig (about 7) curry leaf
6 pods garlic crushed
1 tomato chopped
1 1/2 tsp cumin-pepper powder (Grind equal quantity black pepper and cumin seeds)



1 tsp asafoetida powder
1 tsp salt
1 tsp red chilli powder (I use 1 tsp rasam powder instead)

Seasoning:

1 tsp ghee
1 tsp mustard seeds
1 tsp urad daal (black gram lentil)
1 red chilli

Method :

In a pan, take 4 cups water.
Add the tamarind paste, cumin-pepper powder,coriander leaves , curry leaves and crushed garlic.
Add the asafoetida, tomato ,salt and chilli powder
Heat on medium flame till the aroma of tamarind is gone .(about 10 mins)

Add a cup of water and give a boil.
Add the seasonings and serve hot with rice.

Quick Bhel

Ingredients:

2 cups instant bhel mix from Indian store (I used Bombay Bhel)
1/2 onion chopped
1/4 cups coriander leaves chopped
1 tomato chopped
1 tsp green mango chopped (optional)
1/4 cup mint chutney
1/2 tsp chaat masala (optional)

Method:
Combine the onion, tomato and coriander leaves



Add in the instant bhel and mint chutney



Add the chaat masala and green mango
Enjoy

Peas Pulav

Ingredients:

1 1/2 cup Basmati rice
2 tsp Ghee
salt to taste
2 tsp cumin seeds
2 green chillies split lengthwise
1/2 cup green peas
1 sprig mint
1/4 cup coriander leaves

Method:

Heat ghee.
Add the cumin seeds and green chillies.
Add the basmati rice and saute for a few mins.
Add peas and salt .


Transfer the above to your electric cooker.
Add 3 cups water and turn your cooker on.

Chop the mint and coriander leaves finely.




Add to rice once done and serve hot.
You will love the aroma as well as the taste of the pulav.

Delicious Arhar Daal

Ingredients:

1 cup Pigeon pea(tuar daal) pressure cooked for 3 whistles
salt to taste
2 green chillies
1 inch piece of ginger
1 pod garlic
1 tsp juice of lemon
1/2 tsp turmeric

Seasoning:
2 tsp oil
1 sp cumin seeds

coriander leaves chopped for garnish

Method:
Pressure cook the daal
In a pan, add oil and cumin seeds

To that, crush the ginger ,garlic and green chillies and add.
Add turmeric powder
Add the pressure cooked daal and salt.
Give it a boil.
Add the lemon juice, garnish with coriander leaves and serve hot with rice or rotis.Very delicious daal in a few steps.

Molagu Kozhambu (Spicy Sambar)

Since I was making Poricha Kootu which is my abso fav thing in the world esp if made by my mom, I decided to make Molagu Kozhambu for D as he is not very into Kootus. Anyways it has come out so well today that I can't wait for my hubby to come and try it out. :)

Ingredients:

1/2 cup Small red onions peeled by hand and sliced fine
1 tsp Tamarind paste
Oil for frying

Seasoning:

1 Tbsp oil
1/4 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
few Curry leaves

Ground paste:
Heat little oil in a small pan
Add 4 red chillies
1 tsp Tuar daal
1 tsp Urad daal
Add to mixer along with a a sprig of curry leaves
Grind to a coarse powder form.

Method:
Heat oil in a pan
Add the seasonings.Then the onions.
Fry till golden.
Add ground paste and fry for a couple of mins.
Add the tamarind paste and 2 cups water and salt to taste.
Boil till oil floats on top.
Serve on hot rice.

Poricha Kootu (Mixed Veg Coconut Curry)

This is one recipe I love love love !! My mom makes one version of it (adds different veggies but any veggies will usually do) and we loved eating it with hot rotis.I have tried making it to get the exact taste as my mom but have never come as close as I have this time.So am posting this recipe as an ode to her ! Thanks Amma.


I had plenty of leftover veggies in the fridge. You know the veggies that you use for a recipe and have some remaining which you keep for another day.You can use any veggie combination. I used

1 cup of white pumpkin chopped
1 green banana chopped
1 carrot chopped
1 zucchini chopped
1 long gourd chopped
Pressure cook the above for 3 whistles with 1/4 cup tuar daal(Pigeon pea).

Seasoning:
2 tsp oil
1/4 tsp mustard seeds

Ground paste:
Fry in oil and grind with 1/4 cup coconut
6 red chillies
1 tsp cumin seeds
1 tsp urad daal (black gram daal)
I added 1/4 tsp black pepper pods but it is optional.
1 cup water .add little at a time while grinding.

Method:
In a deep pan add the pressure cooked veggies
Add the ground mixture, salt and boil.
Heat oil in a pan and add the mustard seeds.
Season the veggies when mustard seeds crackle.
Mix well.
Garnish with curry leaves and enjoy with Rotis or rice.

Mint Coriander Chutney

2 sprigs mint
1 bunch coriander leaves
2 green chillies
salt to taste
1 tsp raw peanuts
1 tbsp roasted chana daal (split chickpea)

In a mixer, add all of the above and grind with little water.
Chutney is ready.

Green Mango Daal

This is a Daal I got to try out at a friends place while visiting her for a weekend. I had to try it out as I loved the flavor of Mango in the daal. Thanks Jo ! This is the best daal I have ever had in my entire life ! I made this for lunch today and we had it with Alu paratha and also with rice. We couldn't stop eating !

Ingredients:

1 cup Toor daal (Pigeon Pea)
1 big Green mango
1 tsp Salt

Tempering:

2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Asafoetida powder
1 tsp Turmeric powder
4/5 Curry leaves
1 Red chilli

Method :

Chop the mango with skin on into cubes.Discard the seed.
Add to 1 cup toor daal and cook in water till done.I cooked it in the pressure cooker for 3 whistles.1 cup daal with 3 cups water for the pressure cooker.
Heat a pan and add oil.
Add the tempering and wait till mustard splutters.
Add the daal with mango .
Add 1 cup water, salt and cook on medium till it boils.
Enjoy with rotis and rice.

Berry Walnut Muffin

I used frozen berries for this recipe.Bought the bag having raspberry,blueberry and marionberry mix.I have tried Anu's recipe to the T except I added a bowl of the berries and 1/2 cup chopped walnuts.Check out her recipe here Raspberry and Blueberry Muffins
Bake at 400 deg F for 20 mins








Tried the cooking spray with flour.













The recipe surely works.The muffins are a hit and we can't stop eating them.

Morrocan Mint Tea

This recipe is one I just love.My friend V.M makes it often and it tastes so awesomely good.Great for summer days.

Boil water in a kettle .
Take some mint leaves(1/2 cup) in a jug.
Add 4 tea bags (I used Lipton but the flavor really pops with Earl Grey)
Add the boiled water to the mint and tea and let it steep for a few mins
Enjoy with a tsp or 2 of sugar.

Tortilla sandwich and Refreshing Buttermilk

Last night on a whim, I decided to make this dish.My husband made it when my parents were here and they loved it.So here is the recipe.Very simple and yummy.

Tortilla Sandwich


Tortillas (1 packet whole wheat,I use Rotis more often)
Cheese (I used cheddar and mozzarella)
Zucchini 2 small chopped
yellow squash 2 chopped
onion 1 chopped
capsicum (1 green and 1/2 red) chopped
salt
pepper
oil 2 tsp

In a pan, add oil add all the veggies,salt and pepper
Saute till done.Keep aside.

Heat tortilla on the pan.
Add cheese .
Add the veggies
Cover with another tortilla.
After a min, flip the tortilla .
Enjoy.

Buttermilk


This buttermilk goes really well with the tortilla dish.So very easy and refreshing.

In a glass, add store bought buttermilk and water.
Add a pinch each of asafoetida, cumin seeds, salt, pepper.
Add a curry leaf and a pinch of chopped cilantro.
mix well and enjoy.

This is my entry to AWED by DK's Culinary Bazaar.

Breakfast Out!

Today I got to eat breakfast out.So my hubby and I headed to a local cafe (we've always wanted to come here for breakfast but have only been here for dinner).I just love this place.It is always packed with people but never feels overcrowded you know what I mean.I also love the service and the cool cups and plates that they get you food in..:)

We had the Scrambled eggs with potatoes and carmelized onions, wheat toast (the butter was amazing) ,orange juice and a cappuccino.Everything was fabulous.Best of all, it was the first time D(my husband) and I got to go out to breakfast alone without R (my 2 yr old).It was so nice to relax and have a meal and not worry about R.Aah.Just for that ,we will do it again.

Tonight's dinner:Methi Sambar and Spicy Cauliflower Sabji

I am so glad to see fresh greens in the grocery aisle and this week I bought bunches of Methi(fenugreek) leaves .One of our(my hubby and mine)favourite sambhar is Methi leaves sambhar which trust me is the most flavourful sambar you will ever eat.:) Added to that I made Spicy Cauliflower with a new masala Thanks to my mom.

Methi Leaves Sambhar:


Toor daal (yellow lentils) 3/4 cup cooked
Potatoes diced 1 cup microwaved for 5 mins
Onion chopped 1 cup
Fenugreek leaves 1 cup
Green chillies 4 slit
Tamarind paste 1 tbsp
Ghee 2 tbsp
Salt 1 tsp
Mustard seeds 1 tsp
Urad Daal (black gram beans) 1 tsp
Hing (Asafoetida) 1/2 tsp
Red Chillies 2
Sambar powder 2 1/2 tsp

Heat ghee in a vessel
Add mustard, red chilli, Urad daal and Hing.Wait till mustard splutters.

Add onion,fenugreek ,Potato and Green chilli.
Fry for a few mins till you get an aroma.
Remove and keep aside on a plate.

In the same vessel,add tamarind paste and 2 1/2 cups water.Add sambar powder and salt.Boil till water reduced to half its quantity.

Add the fried items and cooked daal.Boil till the sambar is thick.

Serve hot with Rice.

Cauliflower Sabji:


Cauliflower 1 head broken into florets steamed in the microwave for 8 mins
Oil 2 tsp
Cumin seeds 1 tsp
Red Chilli 1
Everest Sabji Masala 1 tsp

Heat Oil on a pan.Add cumin seeds, red chilli and everest masala.Fry for a minute.

Add the steamed cauliflower florets.Saute till the masala coats the florets and the water evaporates.

Enjoy hot.

Vermicelli with Mixed Veggies

My typical afternoon routine is to look at blogs ,tweak my blog(so very addicted to it) and try out recipes to put on my blog:).So as I was thinking of what to cook for my son (he naps, i blog), I came across Food For Plastic Challenge III Event hosted by What's cooking?


Tupperware is celebrating April as Children’s month and they are donating $1 from the sale of selected items to the Boys & Girls Clubs.

This is my entry towards the Challenge and also my son's evening snack.(He has been eating this since he was almost a year old.Very yummy and the Veggies go in too!)

Recipe

Melted Butter or Ghee.(Clarified Butter) 1/2 tsp
Cumin seeds 1/2 tsp
Pepper as per taste (I do 3-4 rounds on the pepper mill)
salt as per taste
Turmeric 1 pinch for colour
Asafoetida 3 pinches (optional)

Frozen mixed veggies 1 small bowl
Vermicelli 1/2 cup(I buy Bambino's Roasted Vermicelli from the Indian Grocery Store)
Water to cook

In a pan, heat butter and add Cumin seeds, pepper,turmeric and asafoetida


After a minute,add the mixed veggies,salt and water.Cover and cook till tenter.


Add the vermicelli to the boiling water .Lower the heat and cover it.Cook till the water evaporates.


Serve hot.