Translate

Friday, December 26, 2014

Baked Broccoli Kale

Ingredients

Broccoli florets    - 1 cup
Kale                     -  1 small bunch
Black pepper        - 1-2 tsp
Turmeric powder - 1/2 tsp
Ginger powder     - 1 tsp
Salt                       -  as per taste
Oil of choice        - 1 tbsp

Wash the Kale and broccoli. Break down the kale bunch into small leaves. In the meantime pre-heat the oven to 350 F.Steam the broccoli in the microwave for 5 minutes. Mix the oil with the spices. Add half of this oil with the kale and bake for about 10 minutes until half crisp. Now add the steamed broccoli to this kale and bake for another 10 more minutes or until the Kale is crisp.
It is ready to serve with rice, chapathi, tortillas or tacos.






Saturday, November 22, 2014

Ginger snap cookies

With the cold weather already settling in early this year it is time to get the baking recipes started and light up the fireplace.I started off my first cookie baking this year with ginger snaps.

Ingredients:

Whole wheat flour       - 1 1/2 cups
All purpose flour         - 1/2 cup
Soy flour                     - 1/4 cup
Baking powder           - 1 tsp
Nutmeg powder          - 1 tsp
Black pepper powder - 1 tsp
Cocoa powder            - 1 tbsp
Fresh ginger               -  1 tbsp( grated)
Brown palm sugar     - 3/4 cup
White sugar               - 1/4 cup
Large egg                   - 1
Butter                         - 1 stick
Oil                              - 3 tbsp
Almond milk             - 1/4 to 1/2 cup
Salt                            - 1 tsp

Leave the butter out in room temperature for half hour. Powder the brown sugar.
Add all the dry ingredients together in the food processor and blend well. Now add the melted butter, oil and the egg yo the dry ingredients. Let them blend well. Add the milk and run the processor in dough setting for a couple of minutes until it forms a soft dough. 


Take the dough out and refrigerate it for an hour to two wrapped in cling wrap or a tight container.

Pre-heat oven to 375 F.
Remove the dough from the fridge and roll it into one inch balls and flatten it to 1/2 inch thickness on a baking tray. Bake it for 12-15 minutes. Makes about 40 cookies.

Recipe source:
http://smittenkitchen.com/blog/2011/11/gingersnaps/



Monday, November 3, 2014

Cauliflower Lentil salad

Fall is here and so is the cold weather. I tried this Mediterranean recipe with a twist to suit the cooler weather.

Ingredients:

Lentils                     - 1 cup
Cauliflower florets  - 1 cup
Cilantro(coriander) - 1/2 cup(chopped)
Tomato                    - 1 cup (chopped)
Green chilli             - 1 (chopped)
Lime                        - 1/2 to 1 as per taste
Salt                          - as per taste
Turmeric powder     - 1/2 tsp
Ginger powder         - 1 tsp
Oil                           - 1 tsp(optional)


Cook the lentils until soft but not mushy. I pressure cooked mine for 15-20 minutes. Break the cauliflower florets into small pieces and steam cook it with salt and turmeric powder. Take a bowl and add the cooked lentils, cauliflower,chopped tomatoes, green chilli, ginger powder, salt and oil. Add the juice from the lime and mix well.
Serve warm or cold.







Sunday, October 12, 2014

Quinoa banana muffins

Dry ingredients:
Whole wheat flour                  - 1 cup
Quinoa flour                           - 1 cup
Ginger powder                       - 1/2 tsp
Salt                                         - 1/4 tsp
Baking powder                       - 2 tsps
Baking soda                           - 1/2 tsp
Wet ingredients:
Ripe Bananas                          - 3 (mashed)
Basil seeds                              - 1  tsp
Chocolate Almond Milk           - 1/2 cup
Agave                                      - 1/8 cup
Water                                       - 1/4 cup or as needed


Soak the basil seeds in 1/4 cup of water for about 10-15 minutes.It will swell up to become a gelatinous mixture Preheat oven to 400 F.
Add the dry ingredients to the processor then the mashed bananas,agave, basil seed mixture and blend well for a couple of minutes. Now add the milk and blend till you get a semi-solid consistency (not too dry or too runny).

Fill 3/4 in each hole of the muffin pan and bake for 20-25 minutes or until a knife comes out clean when placed in the center of the muffin.

Tips:
1.I toasted 1 cup of red quinoa and powdered it to a flour.
2.You can replace 1 banana with 1 egg or applesauce.
3.You can skip the agave if you want a the muffins to be less sweet.
4.The basil seeds can be replaced with flax seeds.



Sunday, August 24, 2014

Red quinoa savory crackers

Ingredients:
Red quinoa flour       - 1 1/2 cups
Whole wheat flour     - 1/2 cup
Oil of choice              - 1/4 cup
Salt                             - 1/2 tsp
Baking powder           - 1 tsp
Paprika powder          - 1 tsp
Dry Oregano              - 1/2 tsp
Black pepper powder - 1 tsp
Water                          - 1/4 to 1/2 cup


Mix all the ingredients in the food processor until it forms a soft dough.

Pre-heat the oven to 350 F. Roll the dough on a floured surface until 1/8 inch thickness. Cut into desired shapes and place them on the baking tray. Bake them for about 20 - 30 minutes. My five year old helped me with cutting them into shapes and placing them on the tray.

Baked crackers
Baked crackers

































 Tips
1.I toasted quinoa and powdered for the quinoa flour.
2. Baking soda could be used instead of baking powder.
3. You could avoid using whole wheat flour and use only quinoa flour.

Recipe source :
http://www.cookstr.com/recipes/quinoa-salt-and-pepper-crackers-with-almond-cheese

Tuesday, August 12, 2014

Sun dried sago fritters(javvarisi vadaam)

This was made by my husband inspired by the three digit summer temperatures we have been having in the past few days.

Ingredients:
Sago pearl(small size) - 1/2 pound
Water as required
Salt as per taste
Green chillies - 2
ginger             - 1/2 inch


Soak the tapioca pearls in water for 2-3 hours just enough to soften the pearls with salt. Ensure that the pearls are still separate and not clumpy after they soak.
Then cook it with a little water and crushed green chillies and ginger until it gets to a porridge consistency.
Then scoop a tablespoonful on a plastic sheet and spread to desired shape of 2 mm thickness as shown in the below photo. Let it dry in the sun.

 


It took us 3 days in the Texas heat for it to dry



Once well dried, you can fry it in oil.

Fried vadam

 Tips

1.You can use any size tapioca pearls.
2. Add just enough water to avoid clumping and do not soak for more than 3 hours.
3.The cooked porridge should be thick and not clumpy.
4.The green chillies/ginger can be avoided or you could add more or less depending on the taste level.






Sunday, June 22, 2014

Banana corn muffins(dairy free)

With some help from my 5 year old I made these dairy free muffins.

Dry ingredients:
Whole wheat flour                  - 1 cup
Cornmeal                                - 1 cup
Unsweetened Cocoa powder  - 2 tbsps
Salt                                         - 1/4 tsp
Baking powder                       - 2 tsps
Baking soda                           - 1/2 tsp
Wet ingredients:
Ripe Bananas                          - 2 (mashed)
Egg                                          - 1  
Fresh ginger                            - 1/2 tsp(chopped)
Rice Milk                                 - 3/4 cup
Agave                                      - 1/8 cup
Apple sauce                             - 1/4 cup (home made)

Preheat oven to 400 F.
Mix the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl.Whisk the dry ingredients into  the wet ingredients without mixing too much.
Pour the batter into the regular sized muffin pan filling each 2/3 of capacity. Bake them for about 20-25 minutes or until done.I got 12 regular sized muffins.


Cook half apple(chopped) with a tsp of water and 1/2 tsp cinnamon powder in a covered pan until it becomes soft.Once cooked mash it well.

Tips :
1. You can replace 1 egg with 1/4 cup yogurt
2 Agave can be substituted with sweeteners like honey or sugar(1/2 cup)
3. I mixed 1/4 cup of toasted cashew nuts with half of the batter(6 muffins)
4.Any other non-dairy milk or regular milk can be used instead of  rice milk.






















Tuesday, June 10, 2014

Cashew almond plum snack balls

Ingredients

Home made cashew almond butter - 1/4 cup
Dried plums (prunes)  *                    - 3

Blend the plums and butter together in a processor.Another option is to fine chop the plums and mix it with the butter with your hands. Roll the mixture into balls. I got 8 small sized nut balls.

 *you can use dates or raisins instead of plums.

Almond-cashew Chocolate butter

Ingredients

Cashews(toasted)                 - 1 cup
Almonds(toasted)                 - 1 cup
Salt                                       - 1tsp
Unsweetened cocoa powder - 1 tbsp
Olive oil                                - 2 tsps

Pulse the cashew and almonds together in the food processor until finely chopped. Pulse into finer pieces adding the cocoa powder.

Then add the salt and pulse until a smooth paste. Finally add the oil and pulse for a few seconds.

 













 Tips:
1. You can use raw cashews and almonds to avoid using the oil.
2. I added 1/2 tsp of water in the final pulse as mine was a little dry.
3. You can add 1-2 tsps of honey or sugar if you want a sweet taste to the butter.

Friday, May 16, 2014

Grit vegetable uppuma kozhakattai(steamed grit vegetable cakes)

Ingredients:

Quick cooking grits                           -  1 cup
Moong dal(cheru paruppu)               -  1/2 to 3/4 cup
Chopped vegetables                         - 1/2 cup ( greens of leeks, green beans, carrot, red potato)
Red onion(chopped)                         - 1/4 cup
Ginger(finely chopped)                     - 1/2 inch piece
Asoefatida                                         - small pinch
Green chillies(finely chopped)          - 1
Water                                                - 2-3 cups
Dry coconut(optional)                        - 1 tbsp
turmeric powder                                - 1/2 tsp
Salt                                                    - as per taste

To saute:
Oil                                                      - 2 tsp
Mustard seeds                                   - 1 tsp
curry leaves                                       - 2-3


Soak the moong dal for half hour, drain the water then cook it on stove top or in the microwave.

Heat a pan and pour the oil once the pan is hot. Add the mustard seeds and curry leaves. Once the mustard seeds splutter, add the chopped onions, ginger and green chilly. Saute until the onions are translucent and add the rest of the vegetables, turmeric powder and saute for 3 to 4 minutes.
Pour the water and cook in medium heat with closed lid allowing the water to boil. Toast the grits lightly on stovetop( I toasted it in my small toaster oven in light toast).

Once the water has boiled add the salt and the grits. Cook covered until the grit is done. I added a little dry coconut as the grits the water was a little excess.Switch off the stove once done and leave it open the lid for it to cool.

Roll into balls and steam in idli plates for 5 - 10 minutes.




Once steamed serve with green or tomato chutney. It also goes well with mor kuzhambu and sambar.





Tips:
1. You can use slow cooking grits also, but make sure you use more water and the grits are cooked completely.
2. The uppuma can be had even without steaming once cooked if using quick cooking grits.
3. The soaked moong dal can be added along with the grits to cook on the stovetop.
4.You can skip the green chilly and add red chillies to the oil once the mustard seeds splutter.



 

Friday, May 9, 2014

Kerala Matta(red) rice biriyani

We recently bought the Kerala red rice( Matta/Palakkad rice) and like it's texture. It is little healthier than the regular white rice owing to it's high fiber and lower glycemic index.

Ingredients:
Red rice                            - 1 and 1/2 cups
Black eyed peas                - 1/2 cup
Vegetables(chopped fine) - 1 cup (carrot, green beans, bok choy stems)
Garlic(chopped fine)         - 3
Ginger(chopped)               - 1/2 inch piece
Green chilli(chopped)       - 1/2
Leek greens                      - 1/2 cup
Tomato(chopped)             - 1
Pineapple(cubed)             - 1/2 cup
Parsley(chopped)             - 1/4 cup
Oil of choice                     - 2 -3 tsps.
Mustard seeds                 - 1/2 tsp
Salt                                  - as per taste

Masala
Star anise                         - 1
cloves                               - 4
Cinnamon stick                - 1 small
Fennel seeds                    - 1 tsp
Cumin seeds                    - 1 tsp
(Jeera)
Black pepper corns         - 8-10
Cardamom powder         - 1/2 tsp

Dry roast the above spices except cardamom powder and grind to a fine powder. Add the cardamom powder to the ground powder.
Directions:
Soak the black eyed peas in water for about 30-40  minutes. In the meantime cook the rice with water in  covered pot (2 cups of water for 1 cup of rice). Start on medium heat until the water boils and then simmer it down to low heat until rice is cooked.Cook the black eyed peas with adequate water taking care not to overcook it. I cooked it in the pressure cooker for one whistle.

Heat a pan and add the oil. Once the oil is hot add the mustard seeds and let it splutter. Add the chopped garlic, ginger, green chilly and leek greens and saute.Saute for 2-4 minutes.
garlic/ginger/green chilly/leeks
Then add the chopped vegetables and 1 tsp of the masala and saute for 5 minutes. Cover and cook for another few minutes until the vegetables are cooked. You can add a 1/4 cup of water if required.
  
Chopped vegetables


Add the salt and add the cooked black eyed peas. Cover and cook for another 5 minutes on medium heat.
Cooked black eyed peas
Finally add the chopped tomatoes and pineapple and saute until they all blend together on medium heat. 
Finally add the cooked rice to this and mix well. Cover and cook on low heat for another couple of minutes.Switch off the stove and garnish with chopped parsley. 

Biriyani
Serve with raita.

Tips
  1. Black pepper corns can be reduced or increased in number depending on the your spice level
  2. You can use whole cardamom for the masala, toast them and remove the skin before you powder it.
  3. I used the cooked water of the black eyed peas for the vegetables.
  4. You can add 1/4 cup of yogurt and after adding the rice for additional flavour. I avoided yogurt as my little one recently has been detected with a dairy allergy so use less dairy.
  5. You can pressure cook the rice as an alternative, the red rice does not overcook and remains   
     non-sticky.The excess water can be drained out.
  6. You can grind the garlic, ginger, green chilly and tomato into a paste and saute it with the vegetables.
  7.  Store the rest of the masala in an airtight container. It can be used for gravies.









Tuesday, May 6, 2014

Thattai(baked)

Ingredients
Rice flour                          - 2 cups
Urad dal powder               - 1tbsp*
Red chilli powder              - 1 tsp
asoefatida                         - a small pinch
Sesame seeds                   - 2 tsps
dry thyme                         - 1/2 tsp
Gram/Channa dal             - 2 tbsps
Butter                               - 2 tbsps
Salt                                   - as per taste
Oil                                    - 1 tbsp or as required
water as required.

* toast the urad dal and powder it fine.
Soak the gram dal in water for half to one hour.
Mix the dry ingredients together in a bowl. Add the melted butter to the flour.Drain the water from the soaked dal and add it to the flour mixture. Mix them into a soft dough by adding water.


Cover the dough so that it does not get dry and roll them into small balls. In the meantime, preheat the oven to 425 F.
Layer each ball on a parchment paper and flatten them into thin circles. Place them on an aluminium foil coated with a thin layer of oil.Brush the top of the dough with some oil.

Bake them for 25 minutes or until light brown. Once done switch off the oven and let it cool on the oven rack for half hour before taking them out.

  
Tips -
1.My first batch was very low on salt, so I brushed oil mixed with salt over the dough to correct this.
2. You can also use a flat bottom vessel to flatten the balls between two sheets of parchment paper or ziploc bags or thick plastic sheets.(as adviced in the link below).
3.After 10-15 minutes of baking you can flip the thattai and brush the other side with oil.

Recipe source - Raks kitchen 

Spaghetti squash/water melon rind mor kuzhambu(yogurt gravy)

Ingredients

Spaghetti Squash(chopped into small cubes)                           - 1 cup
Water melon rind(skin peeled and chopped into small cubes) - 1 cup
salt                                                                                             - as per taste
turmeric powder                                                                        - 1 tsp
Asoefatida                                                                                 - a small pinch
Curd(yogurt)                                                                             - 1/2 cup or more as required
Water as required
To grind
Almonds(toasted)      - 6-7 
Black pepper corns    - 4-5 (number as per spice level)
Urad dal(toasted)       - 1/2 tsp        

 To garnish
Oil                   - 1 tsp
Mustard seeds - 1 tsp
curry leaves     - 2 - 3 
red chillies       - 2

Cook the watermelon rind and squash in water just enough to immerse them with salt and turmeric powder. Grind the almonds, pepper corns and urad dal. Mix them in thick curd (yogurt).Once the squash/watermelon rinds are cooked, lower the heat and add the yogurt(curd) mixture to it.
Switch off the stove once it start to boil.

Heat the oil and add the mustard seeds, once they splutter add the rest of the garnish ingredients.
Add this to the cooked gravy.

The gravy goes well with rice, dosai, adai and noodles.





Tuesday, April 15, 2014

Tofu chips(baked)

Ingredients

Tofu(thin slices)                  -18-20 slices
Oil of choice                       - 2 tsps
Turmeric powder                - 1/4 tsp
Red pepper                         - 1 tsp
Garlic powder                    - 1/2 tsp
Salt                                     - as per taste

Mix the dry spices, salt with the oil in a small bowl.
Spread the aluminium foil in a baking tray and brush a thin layer of the oil mixture on it. Then layer the tofu slices on the foil and brush the oil mixture over the tofu. Let it marinate for 30-45 minutes.



Then pre-heat the oven to 400 F and bake it for about 20-25 minutes or until light brown/crispy.
You can add the spices of your choice to flavour the chips.


Loquat sweet and sour chutney (chammanthi/thogayal)

Spring is here! We have many of the loquat trees fruiting in our complex, these are native to south central China. The fruit has a mild sweetness with a touch of sourness which makes it a perfect ingredient for Indian style chutneys. So if you do happen to get this fruit in the store or find the trees near by this recipe is an interesting one and could substitute the raw mango in some dishes.

Ingredients

Loquat fruit(half ripe) - 6-8 medium size
Green chillies             - 4 small ones*
Almonds toasted        - 10-12
Salt                             - as per taste
Oil of choice              - 1 tsp
* Use as many depending on the level of spice you need.


Saute the green chillies with a little oil. Then cut the loquat in half, take out the seeds and the white thin layer between the seeds and the flesh of the fruit. Chop them into small pieces.
Add the cut fruit, green chillies, almond and salt to a blender. Grind them to a smooth paste.

You can garnish the chammandi with mustard seeds and curry leaves heated in a little oil.Goes well with rice/curd rice, dosa or adai



Thursday, April 10, 2014

Aval oats sweet appam

I made this today to satisfy my five year old's sugar and chocolate craving. He wanted something 'quickly' in his words so I came with this recipe. 

Ingredients
Oats                              - 1/2 cup
Aval                             - 1/2 cup
Banana                        - 1 ( tiny one - nino ones)
Whole wheat flour    - 1 tbsp ( optional)
Jaggery(palm sugar)  - 1/4 cup 
Chocolate powder      - 1 tsp
Salt.                                - 1/8 tsp
Water as required
Oil/clarified butter for frying

Toast the oats and aval lightly and powder it. Powder the palm sugar and add it to the oats/aval mixture.Add the rest of the dry ingredients and mix well. Mash the banana and add it to the oats mixture. Slowly add water to make it into a thick batter. Heat oil in a pan/appakaral.
Deep fry the oats mix, I used an appakaral(similar to mini pancake with deep holes) until done. Drain excess oil on a paper towel if required.


Monday, March 31, 2014

Cookie cups

Ingredients:

Whole wheat flour  - 1/2 cup
Virgin coconut oil   - 1 and 1/2 tbsp
Cocoa powder         - 1 tbsp
Banana essence      - 4 drops
Dates                      - 10
Milk of choice         - 2- 3 tbsp(I used almond milk)
salt                          - 1/4 tsp

Soak the dates overnight in 1 tbsp of milk. In a mixing bowl add the dry ingredients and mix well. Rough chop the dates and add it to the bowl and blend well. Slowly add the oil and rest of the milk while kneading with your hand until you get a firm non- sticky dough.
Divide them into 6 equal balls and flatten each to about 1/2 inch thickness with your hands. 

Pre-heat oven to 375 F. Place each flattened dough along the curvature of the holes of a greased muffin pan. Gently press it in the center before putting it in the oven.
Then bake for about 20-25 minutes or until done. Press the center of the dough every 4-5 minutes ( I used the ends of my rolling pin). Switch off oven and let it cool before taking it out.
With a little more effort you can get cups of the same size, I did not have the patience for it.

Recipe source  http://quicknhealthy.blogspot.com/2014/03/milk-in-cookie-cups.html

Baked cookie cups

Sunday, March 30, 2014

Savory salad/soup cups(Katoris)

I was inspired by Quicknhealthy blogspot recipe milk-n-cookie cups for this recipe. Since the savory version is preferred by the folks here at home attempted this version. Made them in two sizes.

Ingredients:
whole wheat flour - 2 cups
Oil of choice         - 1 1/2 tbsp
Milk/water            - 1/2 cup or as required (I used almond milk)
Salt                       - as per taste
Garlic powder      - 1/2 tsp
Dry thyme            - 1/2 tsp

Mix all the dry ingredients together. I used my food processor for mixing. Add the oil and milk little by little to make a slightly sticky dough. Knead the dough with your hand for half a minute.
Keep the dough aside for an hour. You can make them immediately too.
Small cups (katoris):
Roll the dough into small balls, flatten it with your palm and then press from the center towards the sides to make a small cup. Ensure the thickness of the cup is even all around for uniform baking.
Preheat oven to 350 F. Meanwhile layer a baking tray or pan with aluminium foil and brush the cups with a little oil and bake for about 20-30 minutes or until done.
Baked small cups
Big bowl (katoris):
Baked big bowls
Roll into medium sized balls(3-4 cm diameter) and flatten it. Use a small bowl greased with a little oil and place the dough on the flat surface of the bowl. Then spread the dough over the curved surface of the bowl get a cup shaped dough with even thickness.I used a small glass jar for this. Take the dough out of the bowl brush the outer side with a little oil. Bake at 375 F for 20-30 minutes or until done.

Serve them filled with food of choice.The small cups could be used as a trendy way to serve snacks or appetizers  for parties.
I used the small cups to serve Indian salad(kosumalli - finely chopped raw cabbage, carrots,chopped cilantro/coriander leaves and cooked moong dal seasoned with salt and pepper).
We had the big bowls filled with beetroot soup (Russian borscht)  for us adults and shredded carrots and beets with cheese for our little one who prefers to eat salads.

Small cups with salad
Kosumalli


Savory cup with beets and cheese
  

Savory bowl filled with beetroot soup(Russian borscht)
savory cup filled with carrots and cheese