Restaurant Style Chicken Kuzhambu

This is a fantastic recipe that is from mythreyi's blog. I tired it one night and we couldn't have enough of it. Recipe as follows::

Chicken pieces with bone- 1/2 kg( 1 pound)
Onion large( chopped)- 3 nos
Tomato large( chopped)- 2 nos
Garlic cloves ( whole and peeled)- 6 nos
Whole dry red chilli- 4
Curry leaves- few sprigs
Ginger and Garlic paste- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 4 tbsp
Fennel seeds/ Sombu- 1 tsp
Cinnamon- small piece
Cardamom- 2
Cloves- 3

Masala paste ingredients
( grind the below ingredients to smooth and fine paste)
Coriander seeds( dry roasted)- 2 tbsp
Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)
Black peppercorns( dry roasted)- 2 tsp
Fennel seeds/ Sombu- 1 tbsp
Grated coconut- 2 tbsp


Method
Clean and wash the chicken pieces. 
Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins. 
In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water. 
Pressure cook chicken pieces for 5 mins. 
Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy. 
Return the pan to heat and simmer the chicken curry for 3 mins. 
Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves. 
Fry the whole masalas for few mins and add this tempering to simmering chicken curry. 
Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.

Notes::
1. I ground the onion and tomatoes and added to pressure cooker.
2. Instead of grinding the masala paste, I used coriander powder,red chilli powder, fennel powder and ground coconut. I left out the dry red chillies.
Tasted fantastic even with these alterations.

Zucchini Soup

Zucchini Garlic Soup
1 1/2 quarts
4 tablespoons butter
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half
full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld

Recipe from

Assembling a Cheese Platter - Ina Garten

1. Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment of cheeses—hard sharp cheeses, soft creamy ones, and pungent blue cheeses. I look for an interesting mix of flavors, textures, and colors. For example: French Camembert, Le Chevrot (a sharp goat cheese), Rondin with herbs (a creamy goat cheese), and Montagnolo (a creamy blue cheese).
2. Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving.
3. Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese.
4. Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free!
5. Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.

                                        Courtesy of Ina Garten from Barefoot Contessa

The Perfect Cheese Platter -Part 2

 

What to buy―and how much―to create a delightful and delicious spread.

 Selecting the Cheese

• Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:
  Aged: Aged Cheddar, Comte, Goat Gouda
  Soft: Constant Bliss, Camembert, Brillat-Savarin
  Firm: Manchego, Mimolette, Parmigiano-Reggiano
  Blue: Gorgonzola Dolce, Valdeón, Stilton
• You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate.
• Serve at least one familiar cheese.

How Much Is Enough?

• For a party in which cheese is the main event, plan on buying 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

Accompaniments

• Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s a good idea to vary taste and texture among the breads as well as the cheeses.
• Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata. If you have a bit more time, prepare caramelized onions, which complement most cheese plates.
• Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
  

Serving Tips

• Separate strong-smelling cheeses. If you want to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn’t overpower more delicate ones. four or five choices are enough.
• Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.
• Remove the cheese from the refrigerator an hour before serving―cold mutes flavor.
• Spread out the spread. Place the cheese platters and the other nibbles on several tables to avoid guest gridlock.
• Label each cheese so you won’t need to recite the names all evening. If you like, also jot down a few poetic adjectives describing its flavor

The Perfect Cheese Platter

* Never serve cold cheese. Take it out of the fridge an hour or two before serving (less in hot weather) allowing it to drop down to room temperature (approx 17ºC).
* A classic cheese platter usually includes:
1. Soft cheese, such as a ripe brie or camembert;
2. A sharp, semi-soft blue;
3. A firm yet melt-in your-mouth rich cheddar; OR try a single variety, such as parmesan.
* Serve your selection on a rustic wooden chopping board or flat white platter.
* Don’t overcrowd your cheese to ensure the flavours remain distinct.
* Provide a separate knife for each cheese variety.
* FRUIT & NUTS: Crisp apple or pear slices; Nuts, including whole walnuts, hazelnuts, toasted almonds; Dried fruits, such as muscatels, apricots, dates and figs.
* CRACKERS: Always include a high-quality variety of crisp crackers such as water crackers, crispbread or lavash AND/OR slices of FRESH BREAD, such as crusty sourdough, fruit & nut bread or french.
* FRUIT PASTES such as quince or fig are another complement to sharp cheeses.  Honey is a good accompaniment for a bold blue cheese. Lay rocket under fresh goat’s cheese.





                                            Courtesy of Holly from hollyandrose

Easy finger food

Chips and Dips - Serve spinach dip, salsa, guacamole, onion dip, or hot artichoke dip with tortilla chips or pita bread cut into small triangles. Click here for dip recipes.
Cheese and Crackers - Serve a variety of crackers along with two or more cheeses.
Chicken (Teriyaki or Sate) - Serve on skewers with teriyaki or peanut sauce.
Baby Shrimp - Need we say more? Serve with cocktail sauce.
Chicken Wings - Especially popular with the men at couples showers, served with ranch dressing!
Meat Balls - Another strong performer, especially at couples showers, make sure to serve the small variety.
Mini Pizzas - Everyone loves pizza, so when they're small enough to pop in your mouth, they go fast.

Assembling a Vegetable Platter

You will need a round serving tray or a specially designed veggie tray that has divided cavities for placing your vegetables in. If your tray doesn't come with a vegetable dip container, you will need to supply one.

It is recommended that you choose 5-7 vegetables to present on your party tray.

Preparation:

Wash and pat dry all of your vegetables. Cut off any roots, stems or unwanted leafy portions.

Vegetable Selection:

Leafy Lettuce: Separate the lettuce leaves and use them to line your vegetable tray.

Green Broccoli / purple broccoli : Cut florets off the stalk into individual serving-sized pieces.

Cauliflower: Cut pieces from head of cauliflower into individual serving-sized florets .

Cherry Tomatoes: Remove stems. Wash and pat dry.

Cucumbers: You can remove the skin or leave it, that is entirely up to you. Slice cucumber into 1/4" thick round slices.

Carrots: If using baby carrots, you will will not need to slice them down. If using full-sized carrots, you will need to slice them down into sticks measuring approximately 1/4" by 4" in size.

Celery: Cut off leafy portions. Cut celery stalks into 4" long pieces.

Radishes: Cut off top portion of radishes and any roots that might remain. It is best to use radishes that are less than 1 1/2" in diameter.

Mushrooms: If you are using baby mushrooms, leave just a 1/4" of the stem remaining. If using larger sized mushrooms, slice them down into individual pieces.

Green Pepper: Remove the stem and seeds. Cut down into sticks measuring 1/4" by 4" in length.

Asparagus (I prefer them blanched) : remove ends and chop into 4" lengths.

Assembly:

Arrange the lettuce leaves on your tray, covering the entire bottom of the tray. Take your prepared vegetables and arrange them around the tray in sections. Try to keep your colors separated and spread out the green colored vegetables. I like to use a green vegetable, then a colored vegetable and then another green vegetable and so forth as I go around my tray. This looks attractive and colourful. Leave an opening in the center of your tray for your vegetable dip.

Garnish Ideas (optional) :

If you are using a flat serving tray, you can separate your vegetable sections by laying a celery stick or carrot stick between each section. I like to add some additional color by garnishing with green and black olives, purple cabbage curls, radish shaped flowers or even a few green and red grapes.

Dip :
Dip holder is placed in the centre of the veges for easy of eating and aesthetics.

Fresh Vegetable Platter

1. Choose a large plate or serving tray as the base for your platter.

2. Choose a variety of fresh vegetables, such as carrots,red and yellow bell peppers, cauliflower, radish, cucumber, broccoli ,celery and tender snow peas.

3.Thoroughly wash all the vegetables with cold water. Remove the top sections from the zucchini, bell pepper,button mushrooms, radish and cucumber. Remove the leaves and stems of the cauliflower and broccoli. Cut into florets.
Chop the vegetables into uniform sticks length wise.

4. Place the vegetables on the tray around the central dip holder. Group the same vegetables .

5. Pour the dip into shallow cups. Place in the centre of the tray.

Dip options:
Choose varied types of dip for your platter. Consider ranch salad dressing, hummus, sour cream mixed with chopped fresh dill, garlic mayonnaise, Mexican salsa and guacamole.

Easy dip recipe:
Equal parts of cream cheese, yogurt,sour cream. Mix them till combined.
Add some minced garlic and dill. Salt if wanted.
Serve chilled.

Seeraga samba vegetable pulao

Seeraga samba rice 2 cups
Carrots 2 chop small
Peas,fresh 1/2 cup
Fresh green chillies 3-4, minced
Tomato, 1 small chopped
Onion, 1 small chopped
Ginger, 1 tsp, minced
Mustard seeds 1/2 tsp
Jeera 1 tsp
garam masala 1 tsp
Cloves 4
Cardamom 4
Cinnamon 2 sticks
Jeera 1 tsp
Curry leaves 6
Salt
Oil/ghee 4 tbsp

Take 4 tsp oil in a wok, add mustard till it sizzles, add jeera,cinnamon, cloves,cardamom,curry leaves,chillies,ginger and onions.sauté till onions are transcluscent. Add tomatoes and sauté well.
Add garam masala powder, add carrots. Sauté till carrot is half cooked.
Add peas and drained rice. Add water and salt to taste. Cover and cook till rice is just done.
Serve with tomato and cucumber raita.

Tip: this variety of rice cooks faster especially when soaked so be careful and leave flame on medium or low and check 10 mins after water comes to a boil. If if need a few more mins, have an eye on it.

Zucchini rice

Rice 1 cup(I used seeraga samba rice)
Water 2 cups
Shredded/chopped zucchini 1 cup (with or w/o skin)
Oil 2 tsp
Ghee 2 tsp (optional)
Cumin seeds 1/2 tsp
mustard seed 1/2 tsp
Red chilli 4 whole
Bay leaves 2
salt to taste
Cinnamon stick about 1/2 inch
Lemon juice 1 tsp


Heat the oil and ghee in a heavy saucepan over medium heat.
Add cumin seeds and mustard seeds to the oil. After seeds crackle, add dry red chilli, cinnamon and bay leaves. Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice. Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover till rice is cooked.
Serve with yogurt and pickle.

Quick spinach pesto

Serves 2

Spinach 1 bunch
Pasta spirals 250 gms(boiled till al aldente)
Sun dried tomatoes
Fresh green chillies 2 minced
Nutritional yeast flakes 3 tbsp or
Grated Parmesan cheese 4 tbsp
Salt
Pepper

Puree washed and chopped spinach coarsely with sundries tomatoes.

Olive oil in a wok, add green chillies.when it sizzles, add the spinach puree, cook well till the raw smell goes away.season with salt and pepper. Toss pasta,mix.
Add Parmesan or nutritional yeast(add whilst still hot so it melts into pasta) and mix well.

Best chicken Biryani

Chicken thigh fillets 750 gms
Rice 3 cups
Yogurt 1/2 cup
Tomato 3-4 chopped
Garlic paste 1 tbsp
Garam masala 1 tbsp
Cloves 6
Cinnamon stick 2
Bay leaf 2
star anise 1
Cardamom 5 full pods
Cashews broken 6
Green chillis 5 minced
Coriander 1/2 cup
Mint 1/2 cup(optional)
Coriander powder 1 tsp
Chilli powder 2 tsp
Oil
Salt
Pepper 1/2 tsp
Lemon juice 1/2 a lemons worth
Saffron strands 1/2 tsp (dissolved in warm water)

Marinate chicken in yogurt,garlic and Garamond masala and keep aside for 2 hours. You can even marinate and keep aside till the masala is ready,longer marination makes the Biryani more flavorful.

Soak rice in water and keep aside.

In a kadai,take oil about 4 tbsps, when hot, add cinnamon,cloves,bay leaf,cardamom,star anise
and cashew nuts.when sizzles add minced green chillies and tomatoes. Mix well and allow tomatoes to thicken and oil to separate. Around 10 mins. Add marinated chicken,mint and coriander and mix well.add chilli powder,pepper powder and coriander powder and sauté till chicken is sealed and starts oozing oil.


Cover and let chicken cook till almost done and tender. Then add 5 cups water (not 6 as the yogurt and juices from the chicken itself contributes to about 1 cup) and let water boil.add salt to flavour.
Add rice and saffron now,stir once and cover and leave on low flame till rice is cooked.
Once done,squeeze 1/2 lemon on top.
Serve with raita.

Capsicum rice

Green Capsicum 2, sliced
Onion, 1 small sliced
Garlic 2 cloves, minced
Mustard 1/2 tsp
Cashew nuts 8 (grind cashew and g.chillies to a paste)
Green chillies 2-3
Salt and pepper
Cooked rice 3 cups
Sesame oil or canola oil 3-4 tbsp (I used sesame oil)

Oil in a pan, add mustard seeds,let splutter, add onion and garlic and sauté for 1 min. Add the capsicum and sauté.
Add the cashew-chilli paste and sauté well.add salt and pepper and cooked rice. Check for taste. This dish needs to have more oil for the taste.

Karunai kizangi fry (Yam fry)

Yam 400 gms chopped (I used a frozen variety)
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Fresh Coriander ,4 tbsps chopped
Chili pwdr 1/2 tsp
Coriander pwdr 1/2 tsp
Salt to taste

Put oil in a pan, add mustard,urad dal and cumin, allow it to sizzle. Add yam pieces.sauté.then add chilli-coriander pwdr. Add 1/4 cup water and cover till yam is cooked well.Season with salt. Sprinkle coriander leaves and turn off flame.

Methi potato fry

Potato 3, cubed
Fresh fenugreek(methi) leaves 1 bunch, chopped
Red chilli powder 1/2 tsp
Coriander powdr 1/2 tsp
Mustard seeds 1/2 tsp
Salt
Oil,as needed

Put oil in a pan, add mustard seeds. Once it splutters, add potato pieces,chilli and coriander pwdr and sauté well. Close the lid after sprinkling water till potato is cooked. Add fenugreek leaves and salt. Sauté till done.

Poosinikai Mor kozumbu (Pumpkin in buttermilk curry)

Yellow butternut squash 500 gms, cut into cubes
Dry red chillis , 2 broken
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Curry leaves 10
Turmeric pwdr 1/4 tsp
Fresh curds 2 cups
Water 1 cup
Oil
Salt

Oil in a wok, add mustard seeds.
Once it splutters, add urad dal seeds, dry chillies,broken in half and curry leaves.
Put pumpkin in and cover till it cooks. Takes about 10 mins on medium heat.
Mash so the pumpkin is half soft and half chunky.

In a blender add fresh curds,water,salt and turmeric. Blend for a few seconds.
Uncover the pumpkin and add the curd mixture.
Simmer on low for 30 seconds and switch off flame.
Serve hot with rice and crispy papaddums.

Poosinikai kootu (Pumpkin dry fry)

Yellow butternut squash 500 gms, cut into cubes
Dry red chillis , 2 broken
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Curry leaves 10
Turmeric pwdr 1/4 tsp
Oil
Salt

Oil in a wok, add mustard seeds.
Once it splutters, add urad dal seeds, dry chillies,broken, turmeric pwdr and curry leaves.
Put pumpkin and mix well.season with salt and cover till it cooks. Takes about 10 mins on medium heat.
Serve hot with roti or a side to rice.

Pulka

Whole wheat atta flour 2 cupsSalt
Water
Oil 1-2 tsp
Ghee, as needed

Take WW flour in a deep pan, add salt and oil. Mix with finger tips. Add water and mix lightly, till all the flour comes together into a ball. Do not knead with too much pressure as dough gets too hard and tough.
Leave aside for 10 mins.
Roll out into small rotis is with some dry flour.

Take a hot tava and fry one at a time. Place on tava, once partially cooked on one side,flip over til partially cooked. Then using tongs,place the roti on direct flame and watch carefully.it should fluff up, then flip over and let it cook with the steam inside the puffed roti. Immediately transfer to palate and add a dollop of ghee on the phulka.keep covered till time to serve.

Mushroom and peas dry gravy

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4

sliced mushrooms 2 cups
green peas 1 cup
diced tomatoes 1 cup
shredded ginger 1 tsp (opt)
fenugreek leaves(fresh or frozen) 3 tbsps (also known as kastoori mathi)
oil 2 tbsp
cumin seeds 1 tsp
turmeric 1 tsp
coriander powder 1 tsp
red chilli pwdr 1 tsp
salt (adjust to taste) 3/4 tsp
lemon juice 1/2 tsp
green chili 1 chopped

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil.

Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduced to half.

Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
Cook until mushrooms and peas are tender.
Add lemon juice and green chili if you like. Serve hot.

Notes:

Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro.

Veal and pork bolognaise

Veal and pork mince, 500 grams
Ripe tomatoes 3,chopped
Carrots,2 chopped small
Onion,1 chopped small
Olives, 1/4 cup,chopped and drained
Garlic 2-3 cloves minced
White wine,1/2 cup
Tomato ketchup 2 tbsp
Red chilli flakes 2 tsps
Bacon, cooked and chopped,1/2 cup
Salt,pepper
Olive oil
Parmesan cheese


Take a wok, add oil.add garlic,onion,sauté well. Add tomatoes and carrots. Cook till carrots are soft.
Add mince,olives,red chilli flakes and 1/2 cup water. Close pan and let simmer for 15 mins till meat is cooked.
Add the white wine and cover and cook for about 30 mins on low flame.Add chopped bacon. Season with salt and
pepper.
Serve hot on pasta of your choice.
Grate Parmesan cheese on top before serving.

Lemon rice

Rice, 1 cup (cooked and cooled)
Juice of 1 lemon
Groundnuts 2 tbsps
Dry red chilli 2, broken
Sesame oil, 4 tbsp
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Turmeric powder 1/4 tsp
Few curry leaves
Salt
Asafoetida,a pinch

Add oil to wok, add mustard seeds,once it's splutters.add Bengal gram, then groundnuts and sauté well.add red chillies, curry leaves,asafoetida and turmeric. Switch off flame. Immediately add the lemon juice and salt, stir once and pour the mixture into the rice. Mix well.

Serve with brinjal curry.

Serves 2

Pasta with creamy Spinach pesto

Ingredient
Large spirals 250 gm (cooked till al dente)
Almonds 8 (soaked in water, you can use as is if you don't have the time )
Spinach 3 cups(blanched)
Kalamata olives 1/4 c ,chopped
Sundried tomatoes, about 4,drained
Olive oil, 1/4 cup or more
Pepper and salt

Blend the almonds,half of the olives,sundried tomatoes till smooth. Add the spinach and little water and pulse till coarsely ground.
Take a wok,add extra virgin olive oil.Add pesto paste and remaining chopped olives. Warm through. Add cooked pasta.Season with salt and pepper.
Steamed asparagus or crunchy green beans or artichoke hearts preserved in oil can be added to make it more healthy.
Enjoy!

Adai - Savory Indian pancakes



I love the taste of crisp, golden brown and flavourful adai.

I brings back memories of my grandma fussing over all the grand kids, sultry summer afternoons and carefree childhood days.

How time flies but I can still smell the aromas of crackling mustard seeds and ginger wafting over the house that would make our mouths water . This is savory and choc-a-bloc packed with protein, perfect for breakfast or dinner and requires hardly an time for the batter unlike idlis or dosas.

Toor dal 1 c

chana dal 1 c

urad dal 1 c

masoor dal (red lentils) 1 c

rice 1 c

asafoetida 1/4 tsp

dry red chillies 3

garlic crushed 1 tbsp

mustard seeds 1 tsp

curry leaves 2 strands

cumin seeds 2 tsp

oil

salt

Take a bowl and soak all the dals and rice, red chillies and 1 tsp of the cumin seeds for 4 hours or overnight.

Grind the mixture to a smooth pancake like consistency.

In another wok,add oil ,splutter mustard seeds and 1 tsp cumin, add ginger and asafoetida, saute well.

Add this to the batter,mix well and add salt.

Take a skillet/kadai and add 1 tsp oil, make pancakes with the batter and cook both sides till crispy. It does need a bit of oil to get them tasty and crisp.

Serve hot with chutney podi or tomato thokku. (Recipe here )

Saffron and Almond Panna Cotta

I was craving something sweet and decadent. All I could think of was my moms rice pudding but with a twist.
I found this pannacotta recipe with such a delicate blend of aromas that it swept me away, perfect to satiate that sweet tooth.
Adapted from the blog " Whats for lunch, honey?"  The recipe is  found  here  Do check out Meeta's blog for some culinary gratification. Beautiful site, she has a way with words that captures the readers heart.

                                                                                                                                    Serves 4-6
 heavy cream 1 1/4 cups

sugar 6 tsp (about 1/4 cup

salt pinch

cardamom pods  3 crushed

saffron strands - 1/4 tsp crushed

whole milk 1/2 cup

gelatin granules 1 1/2 tsp

almond ,chopped coarsely

Heat the cream, sugar, and salt in a small pan until hot and sugar is well dissolved. Stir well to prevent the cream from burning as that wreaks the dish

Add the cardamom  and remove from heat.


In the meantime pour the milk into a small bowl warm, sprinkle the  saffron strands and gelatin over it. Set aside - about 5 mins to allow the gelatin to soften.

Add the milk-gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin.


Divide the mixture evenly between 4 to 6 bowls


 Cover with plastic wrap. Chill in the refrigerator for 12 hours or overnight.


To serve: Sprinkle with chopped almonds and a few saffron strands.

Egg masala

This is a wonderful accompaniment for rice and can be whipped up in a jiffy. Takes about 20 mins, boil the eggs at the start so you can make the gravy while the eggs cook.Then peel the eggs and drop them into the prepared gravy.

Eggs are a wonderful sourse of protein and essential fatty acids.
Best to use organic or free range eggs.
Adjust the spice leve to suit your palatte.


Egg 6 nos

Oil 2 tbsp 

Curry Leaves 1 strand

Big Onion 2 nos ( medium )

Tomato 6 nos ( medium )

Mustard seeds 1 tsp

Garlic paste 2 tsp

Chili Powder  1 tsp

Coriander Powder 1 tsp

Turmeric 1/2 tsp

Water 1/2 cup

Salt to taste

Tamarind pulp 2 tbsp


Cook the egg, boiling in water for 10 -15 min and remove the shell. With the knife just make  longitudinal slits in the egg.

 Chop Onion and tomato finely.

In a wok heat oil. When hot add mustard seeds, curry leaves, garlic and onion. Fry till the onion is translucent. Add chopped tomatoes and  saute for 5 mins.

Add coriander powder, turmeric powder, red chili powder and salt. Fry for 2 min.

Add tamarind pulp and water and allow it to boil.

Add the egg after gravy thickens and coat the eggs well.

Serve hot with rice or rotis.

Tomato thokku

This is a very quick and easy thokku very common in tamil homes.Can be make in large quantities and stored in the fridge.Use as a chutney for rotis,dosas,adai and idlis.Goes very with hot white rice and ghee.I even use it as a spread on bread instead of butter.

I adapted it from here

Tomato 12 nos ,finely chopped

Sesame Oil 6 tbsp

Mustard 1 tsp

Dry red Chillies 3 ,broken

Red Chili powder 2 or 3 tsp ( as per taste )

Turmeric 1 tsp

Hing /Asefoetida 1/4 tsp

Curry leaves 10 no's

Salt to taste

Fenugreek seeds 1/2 tsp ( Optional )

Jaggery 1 tsp ( Optional )

Fry and Grind fenugreek in to fine powder

In a nonstick pan, pour oil, add mustard & wait till mustard crackles, add curry leaves, asafoetida, fenugreek powder, red chillies , red chili powder, turmeric and saute well.

Add tomato. Taste the mixture and adjust the salt if required . Allow this to cook  for about 30 mins, till the oil separates from the mixture and no moisture remains.

Adding jaggery is optional.I never tried it, but it does balance out the flavours

Note.Can be stored for upto 2 weeks in an air tight bottle in the fridge but make sure you add a lot of sesame oil while cooking and top off the bottle with more oil before storing to increase the shelf life. Also use a dry spoon while serving the thokku.

Flourless peanut butter cookies

All I can say is that you like peanut butter cookies you have to try these.
The flavour is so intense you need a glass of cold milk to complement it. I loved the flaky chewiness.The lack of flour makes it healthy too.( If I may say so, hehe)


Recipe was adapted or rather followed from here
Joy is one talented baker from LA and I love browsing her site, this recipe I assure you is a keeper.

Makes 2 dozen

1 cup all-natural chunky or smooth peanut butter (I used smooth,organic peanut butter)

1/2 cup castor sugar( use lesser if you please)

1 egg

1 teaspoon baking soda






Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a bowl combine peanut butter and sugar until well combined, add egg and baking soda and mix well.
 Roll into walnut sized balls and create a criss-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 8-10 minutes, until lightly browned.
 Cool on a baking sheet.

Note: you can add about 3 tbsp plain flour if you want them a bit harder.These are very delicate and crumble easily even after cooling.

Turkish carrot dip

This is a simple carrot dip very common in turkish mezze platters, I love how the simple flavours combine in this dish.
I normally have this with falafels and pita bread.
Even S,who normally hates veges or salad asked for seconds.
I came across this recipe on Food Safari featuring Turkish food and I tried it the same night..
Of course,Baba Ghanoush is still my fav but this one is so quick to whip up on those crazy week days.


Ingredients


carrots,  4 medium sized, peeled and finely grated

 olive oil 1 tbsp

 salt , to taste

natural yoghurt 1 c

garlic cloves, 2-3 finely grated

squeeze of lemon juice from 1/2 lemon


Method

In a large skillet, cook the carrot with the oil until just cooked through. Set aside to cool down a bit.

Mix the carrot with the yoghurt and garlic. Add salt and lemon juice.

Transfer to a serving plate. Serve with warm pita bread and falafel as a side.
It can also be served as a side for bbq meat and bread rolls.

A beautiful baby shower!

                                             
I had a baby shower this weekend and it was none others than my gorgeous friend and colleague,Caroline.
It was a sunny saturday with lots of good food,friends and beautiful presents to un wrap.Carolines mom mad e a lovely dessert ,I really dont know what its called exactly but it was a lovely layered jelley with fruits through the jelly base, topped with loads of crean and topped with some succulent seasonal friuts,blueberries and strawberries.

Thats with the cream, I thought it was ready to be served and started clicking away.Oops, theres more to come



                                             


Topped with some slivered almondno,we not done yet

All adorned and ready to be devoured...

 And this is my friend C, all glowing with the signs of motherhood....I will miss her at work but here's wishing her love and happiness as she enters a very special phase in a womans life.

Couscous cakes with sun dried tomatoes and feta.

This is one protein packed dish.Can be served with a salad or a meat stew for a heavier meal. very versatile and flavourful.

couscous 1 c

water 1 cup

salt 1 t

red chillies, 3 minced

garlic clove 3

eggs, 2 beaten

sundried tomatoes in oil,1/2 c, drained and chopped

crumbled feta 1/2 c

raisins, 2 tbsp (optional)

olive oil, for frying

In a saucepan bring water and salt to a boil. Stir in couscous, remove from heat and let it sit for five minutes. Fluff with a fork to separate grains.



In the bowl add garlic,chillies,sun dried tomatoes,feta and raisins. Add to the couscous and mix well. Add salt to taste and break 2 eggs into the couscous, mix thoroughly.



In a wok, heat olive oil until it is very hot. Put cakes into oil and gently cook for 4-5 mins. Flip cakes and cook another 3-4 minutes on the other side.
You can also bake these at 350 F for about 20-30 mins.
Serve hot with a spinach salad or meat main dish..

Treating a cold

Treating a cold :

1Start the day with the honey-pepper mixture : grind 6 black pepper balls and mix with a teaspoon of honey.Following the honey-pepper mixture, swallow, without chewing, one-half of a garlic clove with a glass of luke-warm water.
2 Take 3-4 times daily a tea made from one tablespoon of fenugreek seeds, six black peppercorns and one teaspoon of fresh minced ginger, which were boiled in two cups of water reduced to one cup. 
3 Mixing equal parts of honey and lemon juice and drink this thrice. This provide relief from cough and laryngitis.
4 Making the necessary changes in the diet and taking necessary precautions by avoiding cold drinks, cheese, creams, yogurt, ice cream. Include warm foods that contain steamed vegetables, vegetable soup, herbal teas and fruits like papaya and apple are recommended. Also spices like black pepper, coriander and clove are found to be effective in treating cold.
5 Stewed Apple is considered to be an excellent dessert during winter. Steam the apple by piercing it with 3 to 4 cloves,once done,remove cloves and enjoy.
6 Steam inhalation done by boiling 2-3 liters of water,add 3-5 drops of eucalyptus oil or vicks vapor rub to it and inhale the vapours deeply. Cover the head with a towel or sheet will concentrate the steam towards the face. Be very carful with children around so they don't get scalded.
7 Herbal teas 2-3 times a day like ginger tea to which a teaspoon honey added.