CIABATTA SANDWICH ON A RAINY DAY!

Cloudy cold days and Ciabatta sandwiches go hand in hand! Nothing beats eating a warm sandwich with soup on a dreary evening, watching Andaz Apna Apna or maybe Jo Jeeta Wahi Sikander( two of my many favorites!).I have made a sandwich using a little butter, grilled veggies, pesto and mozarella...all healthy options in moderate quantities. Then I placed it on a grill( you don't have to have one, a griddle will do just fine), put somthing heavy on it....heavy can be really anything...few soup cans, a garden brick, pressure cooker!! ( see, there is always room for creativity!) Let me tell you how I made it first ...the recipe follows...

Ingredients

• 1 full Ciabatta - you can get it at a grocery store or at your favorite bakery
• Store bought Pesto ( Homemade is great too!)
• Unsalted butter
• Mozarella cheese
• 1 Onion cut in rings about 1/4 inch thick
• 1 Zuchini cut in 1/4 inch rings
• 10-12 Asparagus Spears
• 4 Oven roasted Yellow and Red Bell peppers( I used store bought)
• Pepper to taste

Method

• Brush a hot grill with little olive oil and arrange all your veggies on it.
• Grill approx. 3 mins. on each side for onions and about 2 mins. each side for asparagus and zuchini, or until you get grill marks on both sides and veggies become tender. Remove on a plate.
• Cut your Ciabatta through the middle using a sharp knife. Be careful not to slice it completely through.
• Spread butter on one side of the bread and pesto on the other.
• Cut mozarella into 1/4 inch slices.
• Arrange veggies and mozarella,season with pepper and put the flap side back on so that you have a filled sandwich.
• On the same grill/griddle, place the sandwich and press down with a heavy weight for about 5 mins. on each side or until heated through.
• Remove on a plate and cut into quarters for easy eating!

After toasting the ciabatta becomes nice and crunchy , the insides still nice and tender because of the butter and pesto. Hope you guys enjoy this recipe, coz I definitely do!

BESAN LADOO

Although I cannot make fancy Diwali treats like Chirota or Anarsa, I can definitely make Besan Ladoos! It's an easy fun sweet to make and doesn't need the excuse of a festival to make. I followed the recipe of Kamlabai Oagle(who by now is known to majority of the maharashtrian girls).I went a little easy on the sugar and ghee(clarified butter). This is how I made it...

Ingredients

• 4 cups besan (Gram flour)
• 3 cups confectioner's sugar
• 6-8 cardomom (powdered)
• 8-10 coarsely ground almonds
• 15-20 raisins
• 1/4 cup milk (slightly warmed)
• 1.5 cups clarified butter/ghee

Method

• Heat a heavy bottomed vessel and add clarified butter.
• Once the butter has melted, add the besan and roast until it turns golden brown. Be careful not to burn it ie. do not let it overbrown.
• Take it off the heat and gently sprinkle the milk over it. Mix thoroughly.
• Let it cool for about 10 mins. Then add sugar, mix thoroughly and let the mixture cool completely.
• Remove onto a plate, big enough to contain all the mixture and knead through, roughly 10-15 mins.This aerates the mixture and smoothens it in texture.
• Add almonds, cardamoms , raisins and mix.
• Roll the mxture into balls. If the mixture is too dry add little warm milk , enough to bring the mixture together.

STIR FRIED VEGETABLE AND ROTINI PASTA

Ingredients (Serves 4 people)

• 1 red pepper
• 1 yellow pepper
• 1 small head of brocolli
• Handful of french beans/green beans
• 1/2 cup snow peas/ sugar snap peas
• 1 medium sized carrot
• 1 medium sized zucchini (green or yellow)
• 1/4 cup thinly sliced scallions
• 1 tbsp minced garlic
• 1/2 tbsp grated ginger
• 3 tbsp olive oil
• 1 tbsp soy sauce (Kikkoman)
• 1 tbsp chinese hot sauce
• 1/4 tsp worcestershire sauce
• 1 tsp sesame seed oil (can be omitted)
• 1 medium sized box rotini pasta (can be substituted by penne or egg noodles)
• Salt to taste

Method

• Cut all vegetables at an angle into half inch strips.
• In a large vessel, bring water to a boil. Add pasta and cook until Al dente(tender).
• Drain water and keep aside. Sprinkle little olive oil and toss gently to prevent pasta from sticking to each other.
• Heat wok on medium high and add olive oil.
• Add ginger and garlic and stir for few seconds only until the flavor is released. Be careful not to burn it.
• Add carrot,french beans and saute for a minute.
• Add brocolli, peppers, squash and snow peas.
• Stir until vegetables become tender but should still retain bite.
• Add soy sauce, hot sauce, worcestershire sauce, salt and combine.
• Add chopped scallions.
• Add pasta, sesame oil and toss to combine well.
• Serve warm
  

HEALTHY FRUIT N VEG SALAD

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 medium sized carrot
• 1 medium sized apple
• 1 medium sized pear
• 1 yellow squash1 green squash/zucchini
• Quarter cup peeled and cubed jicama.
• Mint leaves cut into ribbons to garnish
• 3 slices of mozarella cheese (torn into bits)

Dressing

• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 1/4 tsp crushed black pepper
• 1/6 tsp crushed thyme (can be omitted)salt to taste
• 3 tbsp poultry/grill or any seasoning of choice
• pinch of chilli powder

Method

• Cut all vegetables and fruits into cubes.
• In a small bowl, combine all the dressing ingredients and whisk with a fork to homogenize.
• Pour it over cut vegetables and fruits. Add mozarella cheese and combine. Check for taste.
• Garnish with mint ribbons.
  

GREEK SALAD AND HUMMAS

Hummas

Ingredients

• 16 oz garbanzo beans (1 can)
• 2 cloves of minced garlic
• 2 tbsp olive oil
• 2 tsp lemon juice
• salt to taste

Method

• Empty the can of garbanzo beans and water into the blender.
• Add garlic, lemon juice, olive oil and salt to taste and blend to a smooth puree. The puree should be little on the grainier side.
• Check for taste.Serve with warm pita bread cut into quarters for easy dipping. (I used store bought whole wheat pita pockets).

Greek Salad

Ingredients

• 1/4 cup brown lentils
• 1 head iceberg lettuce
• 15-20 medium sized olives sliced in halves
• 1/2 medium sized onion sliced thinly
• 1 medium sized zucchini chopped into bite sized chunks
• 3/4 tbsp crumbled feta cheese
• 2-3 tbsp olive oil, salt and pepper to taste.

Method

• In a small vessel, bring 1.5 cup water to boil.
• Add lentils and cook on medium heat, stirring gently until tender.
• Set aside, drain and allow lentils to cool.
• In a mixing bowl, tear lettuce by hand into chunks, add lentils, onions, olives, zucchini, feta cheese, olive oil, salt and pepper. (Since feta cheese is slightly salty, go easy on adding the salt)
• Toss gently, checking for taste.
  

CHICKEN POLENTA, SALSA SALAD and PUMPKIN POLENTA

We purchased a new grill plate and we wanted to put it to use right away. It's late October and the weather is turning cooler. What better than to have some warm grilled chicken, salad with grilled pineapple and some pumpkin polenta to go with it.
Thanks to Rachel, I found just the perfect recipe to make. Here is the link -

http://www.foodnetwork.com/recipes/rachael-ray/bbq-spiced-chicken-salsa-salad-and-pumpkin-chipotle-polenta-recipe/index.html

RAJMA CURRY

Rajma is one of our favorite dish we cook once in a while. It is something my MIL would cook once every few weekends and my husband has grown fond eating it and I have come to appreciate it as well. Therefore I turn it over to my husband to pen this recipe.

Ingredients (Serving size = 6 people)

• 3 cups red kidney beans also called rajma in hindi soaked overnight
• 1 tsp cumin seeds.
• 2 tsp MDH Garam Masala
• 2 medium sized onions finely chopped
• 3 medium sized tomatoes medium chopped
• 2 inch ginger strip
• 3-4 garlic cloves
• 1 tsp red chilli powder
• cilantro to garnish
• 1 tbsp butter

Method

• Soak the red kidney beans overnight for atleast 8 hours.
• Pressure cook the kidney beans so that they are cracked but not mashed up. Preserve some of this dark brown water from the cooked kindey beans which we will use later.
• In a large vessel, heat about 2 tbsp of cooking oil. When the oil is warm, sprinkle some cumin seeds so that they crackle.
• Add your finely chopped onion and let the onions cook until the sweet flavor disappears.
• Add 2 tsp of garam masala to the onions and stir for about a minute.
• Make ginger garlic paste ( 2 inch strip ginger and 4 cloves of garlic) and add to the mix
• Pour some of the red kidney beans water cooked in the pressure cooker into the vessel. This prevents your masala from burning as well as at the same time allows your curry to get the flavor of the rajma masala.
• Add your medium chopped tomatoes and add more red kidney bean water if required.
• Put the lid on the vessel and allow the curry to cook on medium flame for atleast 15-20 minutes until the tomatoes are soft and loose their chunkiness.
• Add your cooked kindney beans and you may add some more of the red kidney bean water for gravy.
• Add 1 tsp of red chilli powder
• Add 1 tbsp of butter for buttery flavor.
• Add salt to taste and let the rajma curry cook on low heat for 20 minutes. This will allow your rajma to soak in the gravy flavor.
• Garnish with some cilantro and you can serve rajma with rice or indian bread.

Rajma tastes even better the next day .You can compliment your rajma with some whole urad or black gram lentils in your cooking.

OKRA / BHINDI MASALA

Ingredients (Serves 4)

• 1 kg or about 2 lbs of Okra
• 1/2 tsp mustard
• 1/4 tsp asafoetida powder
• 1/4 tsp turmeric
• 3 tsp - dhana jeera powder(corriander-cumin powder)
• 1/2 tsp chilli powder
• cilantro to garnish
• salt to taste

Method

• Wash your okra under running water and then thoroughly dry the okra with a kitchen napkin or towel.
  Note: Okra needs to be thoroughly dry before cutting
• Cut off the both ends of the okra and and then slice into thin vertical strips.
• In a cooking pan, heat oil. When hot, add mustard seeds and let them crackle.
• Then add, asafoetida powder, dhana-jeera powder, turmeric powder, red chilli powder and salt to taste. Stir for half a minute. Your masala is now ready.
• Now add cut okra and and stir gently but thoroughly so that the masala and okra mixes properly.
• Put a lid on the vessel and let the vegetable cook under low-medium heat.
• Stir gently couple of times for about 30 seconds (Note: When taking off the lid to stir, let all the steam go out before stirring).
• Garnish with cilantro before serving.

RASAGULLA AND RASMALAI

Ingredients (Makes about 45-50 paneer balls)

• Half n Half milk for rasmalai (2 Quart=1.8 litres)
• 1 gallon whole milk (to make paneer balls)
• 4 green limes to curdle milk
• 1 cup sugar ( 1 cup sugar to 6 cup water for making sugar syrup)
• slivered almonds(15-20)
• 1/4 tsp saffron
• 6 cardamoms
• 1-2 tsp of rose water to put in rasgulla syrup.
• Lots of patience and 3 large vessels :)
  

Method
How to make paneer balls

• In a deep vessel, bring one gallon of milk to a boil
• Keep juice of 4 limes ready. When the milk comes to a boil, turn off the heat and add lemon juice slowly while stirring the milk gently.
• When the cheese (curd/paneer) seperates and the water runs clear, add a bowl of ice cubes to stop further curdling. This allows you to make soft cheese/paneer.
• Let it rest for 5 minutes and then drain it on to a clean thin cloth. Tie and bundle the paneer into the cloth and hang it for about 20-25 minutes. At this point you want the paneer to be soft and not soggy.
• Take a clean napkin and lay it on the table. Take the paneer bundle and slowly but firmly dab it with the clean napkin from all sides. This serves two purpose - this action removes excess moisture as well as helps to smoothen the paneer.
• Remove the paneer onto your working sheet and knead gently to smoothen it roughly for 2 minutes.Make round balls with the size you want, keeping in mind that they will double in size after being cooked.

• In a large vessel, bring sugar water syrup to a boil ( 6 cup water to 1 cup sugar) and add about 2 cardamom pods for added flavor.After the syrup starts boiling vigorously, add the paneer balls and close lid . You need to make sure all the paneer balls should be covered completely in syrup while cooking. Cook on a medium flame for about 7-8 minutes.
• Slowly open the lid and spoon out the still soft balls into a vessel.Add enough syrup to the vessel so that the balls do not dry out. After every batch of paneer balls are cooked, add some water to the sugar syrup so that liquid level does not go down. Make all balls in this manner.
• Take some of the sweet syrup and place the cooked paneer balls in it so as they do not dry out. When the ras malai is ready, squeeze gently but firmly the water from the balls and place it in the ras malai.
• Sprinkle some saffron for flavor and color.
• Add slivered almonds for taste.
• For rasgulla, take out the cooked paneer balls with sugar syrup and place it in a bowl.
• Add 1-2 tsp rose water to rasgulla syrup for added flavor.
• Rasgullas and rasmalai are to be served chilled.

How to make Ras Malai

• Slow heat 2 quart of half and half mik for hour and half, so that milk thickens. (milk quantity would reduce approximately by one quarter to half)
• Add sugar as per taste.
• Add 6 grounded cardamoms .
  
  

RAGDA PATTIES

I love street food, be it pani puri, sandwich,pav wada or ragda patties.My favorite is bhel and ragda patties eaten on a cool summer evening.The whole idea was to go window shopping and stop by your favorite "bhelwalla" for bhel and ragda patties before heading home.
This is my version of making the ragda patties . Enjoy !

Ingredients

• 2 cups/katoris/measure dried yellow peas2. 5 medium sized potatoes.
• 1 large onion finely chopped
• 1.5 tbsp ginger paste
• 2 green chillis (ground to fine paste)
• 2 tbsp chopped cilantro
• 1/4 tsp asafoetida
• 1 tbsp garam masala
• 1 tbsp red chilli powder
• 1 tbsp cumin-coriander powder (dhana-jeera powder)
• 1 tsp turmeric
• 1 tsp. mustard seeds
• Salt to taste
• Oil to fry
• 1/4 tsp baking soda
• Tamarind date chutney
• Cilantro to garnish
• Fine Sev to garnish
• Whipped yogurt

Method

• Soak yellow peas overnight. Pressure cook peas with baking soda until tender (peas to water ratio=1:2.5)
• Boil and mash potatoes
• Add ginger chilly paste,salt,turmeric powder and knead well to a smooth mixture.Check for taste.
• Make small patties and shallow fry in oil on medium heat.Roughly 2-3 mins. on each side.
• Remove onto a kitchen towel so that extra oil is absorbed.
• Heat oil in a pan. When oil is hot add mustard seeds and let them spluter. Add asafoetida.
• Add half the chopped onion and cook until onion is translucent.
• Add turmeric powder,dhana jeera powder,red chilly powder, garam masala and salt and stir for a few seconds.
• Add cooked yellow peas and cook until the mixture come to a boil or until all the ingredients are well integrated into the ragda(curry).

To Serve

• Arrange patties onto a shallow dish.
• Pour just enough ragda to cover the patties thoroughly but be careful NOT to drown them in ragda !
• Add few tablespoons of whipped yogurt, tamaraind date chutney.
• Add cilantro and Sev to garnish.

PESTO FETTUCCINE

I love italian food and I wish I was born in Italy or in any part of the world as long as they eat pasta there!!
I prefer fettuccine to any other type of pasta.
Seeing fresh basil bunches at the local grocery store prompted me to dish up this Pesto fettuccine recipe!!

Ingredients

1. Basil (1 and 1/2 bunch)
2. 4 garlic cloves
3. Parmesan cheese (1/4 cup - roughly 2 handfuls)
4. Olive oil (1/4-1/2 cup)
5. Salt to taste
   

Method

1. Dry roast the pine nuts on a flat pan on medium heat until they turn golden brown and give out a nutty aroma, roughly 4-5 minutes.
2. In a blender,first coarsely grind basil and garlic, then add parmesan cheese. Keep running the blender and slowly stream in olive oil.
3. Blend upto a minute.
4. Add salt as last ingredient after checking for taste.As parmesan cheese is slightly salty in flavor, you might not need to add salt for taste.
5. The resulting pesto should not be too runny. It should be just the right proportion of oil to basil,garlic and cheese.
6. Add more oil if the paste appears too thick.

Pasta - I use the Barilla fettuccine. Pesto goes with any kind of pasta - spaghetti, bow tie etc.. Cook as per instruction on the packet. Pasta should be "Al dente". It should be just cooked and should retain its bite.

Pair it up with garlic bread and a glass of wine and you are ready to dine!!

EGG BIRYANI

Biryanis are the easiest dishes to make, either for a quick one dish meal on a cold winter day or for an elaborate sit down dinner.I love all kinds of biryanis, vegetable , egg or chicken.In our house, Sundays are usually biryani days ! Just team up the biryani with cucumber raita or even just plain cool yogurt making it a delicious combination of hot and spicy with the cool !

Ingredients

• 5 eggs boiled and peeled and cut into quarters( preferably lengthwise)Sprinkle with salt and red chilly powder
• 2 medium sized onions finely sliced and browned
• 3 tbsp. of raisins, 8-10 almonds roughly chopped, 3 tbsp. cashews . Saute raisns till they plump up and almonds and raisins until golden brown and keep aside.
• 3 medium sized tomatoes finely chopped
• 1 big onion finely chopped
• Ginger garlic paste
• Coarse paste of corriander and mint leaves.(1:1)
• 2 cups basmati or any long grained rice
• 1 tsp. Cumin seeds
• 2 tsp. red chilly powder
• few saffron strands dissolved 1/3 cup warm milk
• MDH Biryani masala (optional) I used abt 2 tsp.
• 2 potatoes sliced in roundlets
• Salt to taste
• Oil

Method

• Parboil the rice with 2 Bayleaves, 3-4 peppercorns, 2-3 green cardamoms, 1/2 inch cinamon and drain thoroughly. Gently fluff with a fork. You want the grains to remain umbroken.

Curry

• Heat oil in a pan. Add cumin seeds and saute for 1 min. Add ginger garlic paste and fry until the raw smell goes and you get a flavorful aroma.
• Add chopped onions and fry until slightly brown. Add chopped tomatoes and fry until tomatoes are cooked and you get a mushy consistency of the whole mixture.
• Add corriander mint paste and cook until rawness of the paste dissappears.
• Add red chilly powder, biryani masala and saute for 2 mins . or until you get a good aroma of a mixture well sauted.
• Add salt to taste. Add a little more since the rice does not have any salt.

Layering

• In a heavy bottommed pan/pot/vessel add a little oil and evenly palce potato roundlets to cover the bottom. This will prevent the bottom layer of rice from drying out.
• Layer rice,curry, fried onion, fried nuts and raisins, egg in this order. Sprinkle the saffron milk mixture along the side and the top.Repeat until everything is used up.
• Your last layer should be that of rice.

Close the lid and cook on low medium to medium heat for approx. 20 mins. Slow cooked biryani gives off a wonderful aroma. Enjoy with a side of cold whipped yogurt or raita !

SHALIMAR STYLED SAAG CHICKEN

"Shalimar " is a pakistani restaurant on El Camino Real .Known for its tasty dishes at a reasonable rate makes it a favorite haunt amongst the Indian community here in San Jose." Saag Chicken" is a dish made from whole spices,tender chunks of chicken and lots of Spinach.It is one of our favorite dishes and we always order it when we we go to Shalimar and I must say that the taste is consistent every single time ! I have made the recipe using fresh spinach, so I would recommend using fresh spinach, also because I have never used frozen spinach so I wouldnt know how the taste differs from the fresh.This is our version of the saag chicken that that we gorge on on our visit to Shalimar !

Ingredients

• 3 10oz bags /3 big bunches of spinach leaves
• 1.5 inch fresh ginger
• 5 garlic cloves
• 2 green chillies
• 3 bay leaves
• 1/2 tsp. peppercorns
• 3-4 whole cardommoms
• 1 big onion finely chopped
• 3 medium tomatoes, blanched, peeled and finely chopped
• 2.5-3 tsp. MDH Chicken Karahi Masala( availible at any Indian store)
• 2 tsp. chilly powder
• 3 tbsp. plain yogurt(low fat or otherwise)
• salt to taste
• scant 1 cup water
• 4 chicken breasts cleaned and skinned

Method

Cut chicken into even sized medium chunks and brown them on all sides in fairly hot oil(about 7-8 tbsp.) Only enough oil is used so that the chicken can brown. Think quantity of oil that is used for sauteeing .Brown roughly 1-2 mins on each side. Remove on to a kitchen towel so that excess oil is absorbed.

1. Bring a pot of water to boil . Add spinach leaves and close lid. Blanch for approx. 5 mins. and remove spinach immediatley. At this point the leaves should be a dark green and not greenish black.
2. Put the spinach, ginger , garlic with 1/4 cup of the measured water into the food processor and blend to a thick puree. Set aside.
3. Heat oil (medium to high flame)in a medium sized heavy bottommed or a non stick vessel.When the oil is hot, add bay leaves, peppercorns and whole cardommoms and saute until you get a flavorful aroma, roughly 2 mins.
4. Add chopped onion and further saute for another 6-7 mins. or until the onion is evenly browned.
5. Add the blanched tomatoes and simmer for about 4-5 mins.Add MDH karahi chicken masala and chilly powder. Cook for another 2-3 mins over medium heat or until the oil starts leaving the sides.
6. Stir in the spinach puree and add the reamining water and simmer for 5 mins.
7. Slowly add yogurt, 1 tbsp. at a time stirring thoroughly after adding. Add salt to taste.
8. Add chicken pieces and stir thoroughly so that the chicken gets coated.
9. Cook on low medium to medium heat(for an electric stove top) for approx. 30 -35 mins or until the chicken is tender and cooked through.

Tastes great with naan, hot chappatis and a side of finely sliced onions with a dash of lemon and salt !

FALAFEL WRAP

Falafel Wrap

Few weeks ago, my husband and I were in San Francisco Golden gate park riding our bicycles. After the ride, we were contemplating to get a quick grub and relax in the park and my husband suggested getting Falafel wrap from this hole in the wall place called "Truly Mediterranean" in the Mission District.
It is located on 16th and Guerrero for people visting San Francisco.

We both ended up ordering the "Deluxe Falafel Wrap" with a baklava (middle-eastern sweet) to share between us and I have to say it was the best falafel I ever had.

We decided to replicate the recipe at home and here is what I have for you guys to try out

Ingredients (50-55 falafel balls)

1. Garbanzo beans (1.5 cup) + fava beans (0.5 cup) soaked overnight


2. 5 tbsp wheat flour


3. 2 tsp levelled baking powder


4. Cilantro (1/2 cup packed)


5. 6 cloves of garlic


6. Red chilli powder (2 tsp) and salt to taste


7. Dry roasted sesame seeds (2 tbsp)


8. 1/2 medium sized onion.
   

Wrap ingredients

1. Grilled eggplant


2. Thick potato wedges


3. Sliced onions


4. Zucchini


5. Tahini sauce and Red hot sauce.
   

Directions

1. Soak the garbanzo and fava beans overnight.


2. In a blender, first blend onion, cilantro, garlic cloves and sesame seeds


3. To the mix above, add garbanzo beans,wheat flour and baking powder and blend it until it is in between soft and coarse.


4. Add salt and chilli powder as per taste.


5. Cover the mix and set it aside in the refrigerator for half hour.


6. While the mix is set aside in refrigerator, you can prepare your wrap ingredients


7. Roll the mix into small balls and deep fry them on medium heat until the balls turn golden brown.
   

Wrap Ingredients

1. Grilled Eggplant - Slice your eggplant into long 0.5 inch thick slices. Brush olive oil on either side and sprinkle some black pepper powder and salt. Grill them at 350F/180C and turn them once to grill both sides.


2. Thick potato wedges - Deep fry your potato wedges in cooking oil. You can use this oil to fry the falafel as well.


3. Cut onion and zucchini


4. Tahini sauce - You can take the ready made tahini sauce (thick sesame paste) and add water to dilute it. Squeeze some lemon juice, salt in it to taste.


5. Red sauce - you may use the chinese hot sauce.
   

KANKECHE LADOO/ATTA LADOO

KANKECHE LADOO/ATTA LADOO
I love the kankeche ladoo my MIL makes. She makes them with whole wheat flour (“kanik” in Marathi), sugar, almonds, walnuts, raisins, sugar and clarified butter. It is nutritious, healthy and good to eat during winter months. I adapted this recipe from the Marathi extremely famous cookbook “Ruchira” written by Kamlabai Oagle. It is like a family heirloom handed down from mother to daughter as well MIL to DIL!

The recipe is easy to follow and you will have tasty, delicious and nutritious ladoos in no time at all.

Ingredients (Makes 18-20 ladoos)

• 4 cups whole wheat flour
• 2 ¼ cup bakers sugar
• 1 cup clarified butter or ghee
• 1 cup chopped almonds, raisins and dates
• Powdered cardamoms

Method

1. Heat a medium sized pan. Add clarified butter.
2. When the butter melts and becomes a little warm, add whole wheat flour.
3. Dry roast on medium heat for 8-10 mins. or until u get a flavorful smell of flour well roasted.
4. Add almonds, raisins, dates and powdered cardamoms.
5. Add sugar and combine.
6. Let the mixture cool a bit, approximately 5-7 mins.
7. Knead the mixture thoroughly with hands. The more you knead it the better the ladoos will turn out.
8. Roll into balls. If it gets a little dry and difficult to mould add a little warm milk. Milk helps to bind.

VEGETABLE CUTLETS

I have always wanted to make picture perfect cutlets. The kind you get in restaurants that cause you to drool over them! My previous attempts were good in taste but just not too great to look at. I used to shallow fry them in few teaspoons of oil, trying to keep it healthy.

So, this Sunday, I threw caution to the wind and decided to deep fry the cutlets. Another improvement from past attempts was to first dip them in a flour water paste before rolling them in breadcrumbs.

The result – nice looking and great tasting cutlets!

Cutlets can be made from just about anything – a whole lot of veggies thrown in together, veggies and ground meat or just meat. As long as you throw in binding agents in the form of boiled potatoes, pieces of bread soaked in water , squeezed and torn into pieces or even egg , cutlets should turn out just fine. I have used potatoes.

Hope you like the recipe!

Ingredients:

• 5 medium sized potatoes
• ¼ cup of chopped carrots
• ¼ cup of chopped French beans
• ¼ cup chopped Broccoli
• Make sure chopped veggies are evenly cut .They should be finely cut, but not too fine.
• 1/3 cup peas
• 2 tsp. finely chopped ginger
• 1tbsp. finely chopped green chilies
• 2 tbsp. finely chopped cilantro

Seasoning:

• 1tbsp. aamchur powder or dried mango powder
• 2tbsp. garam masala powder
• Salt to taste
• 1tbsp. cumin seeds
• Bread crumbs to coat
• Oil to fry
• 4 tbsp. all purpose flour and water paste

Method:

1. Pressure cook potatoes or boil them in the microwave for about 8 mins. or until tender.
2. Steam carrots, beans, peas and broccoli in the microwave for 5 mins. Make sure that they are not completely cooked and retain their bite.
3. Peel potatoes. Mash gently. Make sure it doesn’t form a lump.
4. Drain water from veggies and add the mixed veggies to the potatoes. Do not mash veggies.
5. Add the above seasoning and combine. Check for taste and make necessary adjustments.
6. Make a watery paste of all purpose flour (maida) and water. This acts as a binding agent for the breadcrumbs.
7. Heat oil. Temperature of oil is very important. It should be hot but not fuming hot. If you see a slight ripple in the oil, it is ready
8. Make medium sized slightly flat patties of about ½ inch thickness of the potatoes and vegetable mixture.
9. Dip the patties in the flour paste and then roll them in breadcrumbs.
10. Make sure that patties are evenly coated.
11. Fry until golden brown. Roughly 3 mins. on each side.

BANANNA ALMOND CAKE

BANANA ALMOND CAKE

I love the trio:- ripe happy yellow bananas, evenly browned almonds and cake! I don’t bake a lot or let’s say this is the first time I actually baked since I left India! I wanted to make a cake which was easy to make, did not have too many complicated steps and ingredients so that I wouldn’t feel bad if it did not turn out right.

To make this cake one can use any kind of nuts, almonds, pecans, walnuts, pistachios.Adding dates are also a good idea if you want it to be a bit chewy.

I want to try a cake made out of whole wheat flour and see how it tastes. For this particular cake I have used unbleached all purpose flour.

This cake turned out nice and moist and dense. It definitely satiates your pang to eat something sweet but at the same time is not overbearingly sweet. Bananas and almonds add a health factor to cake eating! It can sit nice and fresh in an airtight container for up to 5 days provided it is not over first!

Ingredients

• 1/3 cup softened unsalted butter
• ½ cup baker’s sugar
• 1 large beaten egg
• 2 cups all purpose flour
• 2 level tsp. baking powder
• 4 ripe mashed bananas
• ½ cup chopped almonds (or nuts of your choice)
• 1tsp vanilla extract

Method

1. Grease a 9” x 13” inch cake tin. Set the oven to 350F/180C.
2. Whisk together butter, sugar and egg. Sift in flour and baking powder. Whisk again to combine. Always add dry ingredients to wet ones.
3. Add mashed bananas, vanilla extract and almonds to the above mixture and combine well.
4. Spoon the mixture in the cake tin and bake for approximately 40 mins.
5. To check whether completely done, the cake should spring back when gently pressed and should look nice and brown and leave the sides of the cake tin.
6. Let cake cool completely before turning it onto a plate.

It is difficult to say for how many people this cake is meant for. Well, depends on how big a cake lover you and your family size!

I would say this cake is sufficient for 4 people.

AUTHENTIC SOUTH INDIAN SAMBAR

Authentic South Indian Sambar

Welcome to our blog Spice is Nice.
Today we debut our food blog by writing an authentic Sambar recipe (spicy south indian curry) that tastes wonderful with idlis, wadas or just plain white rice.

Ingredients (6 people serving)

• 1tbsp coriander seed
• 5 red chilli pepper
• 1 tsp pepper corn
• 1 tbsp cumin
• 1 tsp mustard
• 1 tbsp rice
• 1 tbsp chana dal
• 1 tsp fenugreek seeds
• 4-5 cloves
• 2 inch cinnamon stick
• 10 curry leaves
• 1 tbsp grated coconut
• 3 big flakes garlic
• 1 inch ginger
• 1 tsp turmeric
• 2 tomatoes (medium sized)
• 2 long green chillies (cut)
• tamarind date sauce
• 1 large onion sliced as medium pieces
• You may use different vegetables like okra, potatoes, carrot, cauliflower, bottle gourd(lauki), drum stick, green beans for sambar
  

Directions

1. On medium flame, first dry roast,
   1 tbsp coriander seed
   5 red chilli peppers
   1 tsp pepper corn
   1 tbsp cumin
   1 tsp mustard
   1 tbsp chana dal
   1 tsp fenugreek
   4-5 cloves
   0.5 strip cinnamon
2. After dry roasting these ingredients, set it aside in a blender.
3. Now add some olive oil to your pan, add garlic (3 big flakes) and 1 inch garlic sliced to the oil, add 1 tbsp grated coconut and part of cut tomatoes. Sauté it a bit and put this in a blender to the dry roasted mix already in it.
4. Add water and blend the masala mix and set it aside.Separately, cook tuvar daal ( 2 cup measure) with 4.5 cups of water in a pressure cooker.
5. In a tall cooking pot, add 3-4 tbsp oil and put on medium flame.When oil is warmed up, add mustard, cumin seeds, and fenugreek(methi) seed as they pop.
6. Add cut onions, some turmeric and some green chilies and sauté until the sweet smell of the onions disappears.
7. Add all the veggies, tamarind sauce, masala mix and lots of water and let the veggies 3/4th cook.
8. Add the cooked dal to this and some more water to dilute the sambar.
9. Add salt, brown sugar and/or tamarmind sauce as per your taste.
10. Enjoy!!