tag:blogger.com,1999:blog-15073158862134944292024-03-05T03:44:00.102-05:00Soup and DessertRadhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1507315886213494429.post-59439978834916095452012-08-05T23:36:00.000-04:002012-08-05T23:36:07.494-04:00One day in Brooklyn!<div dir="ltr" style="text-align: left;" trbidi="on">
Hello everyone! It's been a really long time since I have made a post, but I am happy to announce that I now have a new blog in collaboration with Aditya. The new blog is called One day in Brooklyn, inspired by our move from NC to Brooklyn over a year ago.<br />
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I hope you all get a chance to check out the new blog, and enjoy it as much as you did Soup and Dessert, and as much as we are enjoying writing it.<br />
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Here is the new site:<br />
onedayinbrooklyn.com</div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com0tag:blogger.com,1999:blog-1507315886213494429.post-55564952613373647042010-07-15T21:32:00.000-04:002010-07-15T21:32:38.445-04:00Summer vegetable sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq21UM31BPk638OHEu4HhSXIQGK75UJ74QioaLBOJSx_szeDoKJaw852Qq_oBk0js2ugOC9n6-Rk3nIOijgKjkPVs6kRF3IiP8MUSnrSPiUP_eAm7QoroX4fiLqM5akiNy0_YHOtdC63Oe/s1600/IMG_8446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq21UM31BPk638OHEu4HhSXIQGK75UJ74QioaLBOJSx_szeDoKJaw852Qq_oBk0js2ugOC9n6-Rk3nIOijgKjkPVs6kRF3IiP8MUSnrSPiUP_eAm7QoroX4fiLqM5akiNy0_YHOtdC63Oe/s640/IMG_8446.jpg" width="428" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I know it has been really quiet here. For that I offer my apologies and propose to mend my errant ways. This summer is turning out way busier than expected and is keeping me away from what I should be doing, like blogging.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Now without further ado, I shall proceed to describe this summery vegetable sandwich. We are neck deep in summer squash through the CSA right now. Not that I am complaining. The summer squash can be super versatile, chopped into chunks that can be used in soups or pastas, grilled as a nice accompaniment or as in this recipe, grated into a vegetable medley. Along with the squash, I used other vegetables available at that moment, carrots, green peppers and a little bit of onion. The great thing about this recipe is you could add in whatever veggies you have on hand. It goes something like this: you grate up a bunch of veggies, you saute them with some garlic, add desired seasonings, then add a binder (boiled potatoes or breadcrumbs). You can then either shape these into patties and shallow-fry them or you can stuff the mixture between two slices of bread and convert it to a grilled sandwich. </span></span><br />
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These grilled sandwiches are inspired by the ever popular Bombay chutney sandwich. This is the panini's Indian cousin, where thin sliced veggies (potatoes, cucumbers, tomatoes) are layered on to thin slices of bread slathered with a spicy mint and cilantro chutney, then slapped on with butter and pressed into an individual sandwich press which is heated on an open flame. Heaven! My summer squash vegetable sandwich is tasty but not a patch on the original! It is going places though, it is my first entry to <a href="http://cookalmostanything.blogspot.com/2008/09/whb-whos-hosting.html">Weekend Herb Blogging</a> hosted at this wonderful blog, <a href="http://thewellseasonedcook.blogspot.com/">The Well-Seasoned Cook</a>.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Recipe:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 summer squashes, peeled</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 medium sized carrots</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 green bell pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 onion</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup corn</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 small potatoes, peeled and boiled</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon garlic</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon black pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon chaat masala (optional)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Grate all vegetables from squash through onion in a food processor or by hand. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a pan heat the oil, when hot add the grated vegetables along with garlic and saute for a couple of minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the corn and saute for a few more minutes till vegetables are soft. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Mash the boiled potatoes and add to the vegetable mixture.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the salt, black pepper and chaat masala if using.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Butter slices of bread and add the vegetable mixture, cover with another bread slice and grill!</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Makes 3 cups of vegetable filling.</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com3tag:blogger.com,1999:blog-1507315886213494429.post-46478488711056036442010-06-24T21:56:00.000-04:002010-06-24T21:56:55.286-04:00Cauliflower and Potato soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh820UxBcr1V9urw1W1j568CftU1Zy2DGeE2jg5ouxkUfzeXqGU5dVH5GjBvjXUfq1FqyEH-Dix6kC1JdrE29fIdTUTwW_wi2aDrpVc92-BaQGzFS4A5BatOu6vUPlDDeyFiTON2QQqjxlb/s1600/IMG_8372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh820UxBcr1V9urw1W1j568CftU1Zy2DGeE2jg5ouxkUfzeXqGU5dVH5GjBvjXUfq1FqyEH-Dix6kC1JdrE29fIdTUTwW_wi2aDrpVc92-BaQGzFS4A5BatOu6vUPlDDeyFiTON2QQqjxlb/s640/IMG_8372.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This post has been way overdue and the reasons are too many to elaborate. My sister was visiting from India, work was crazy, was trying to run too much, etc etc. All of which translated to me not cooking a whole lot and blogging even lesser. I missed both so I am trying my best to get back in the groove. </span></span><br />
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We have been getting a lot of great produce from our summer CSA, which we have been cooking in the fastest possible way by sauteing it in some olive oil and keeping the spices to the bare minimum. This has been very tasty and efficient however I would like to be more creative and come up with some interesting ideas. That being said, simple meals are currently the norm in our kitchen. The cauliflower and potato soup which I am blogging today is one such recipe. This was actually inspired by my sister who made a great potato soup when she was here. My sister was not much of a cook when we lived together. But now that she has married a pastry chef, the tables have turned, much to our delight! I absolutely loved her soup and decided to changed it only a wee bit to include cauliflower. The result is delicious, creamy and velvetty.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">It is also super easy to put together. The main flavor ingredient here is the browned garlic so be careful not to burn it (especially if you are prone to burning things like me). Here goes then, thanks to my lovely sister who I wish was here longer.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 large potato, peeled and chopped into chunks</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 medium sized cauliflower (florets separated)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 garlic cloves, sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 onion, chopped into chunks</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Heat the butter and olive oil in a stockpot.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the garlic cloves and saute till light brown.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the onion chunks and also saute till soft and light brown.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- While the onion is browning, cook the potato and cauliflower till soft (I cooked them in the pressure cooker).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the potatoes, cauliflower and onion garlic mixture into a food processor along with some cooking liquid from the boiled vegetables.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Blend till smooth and return to the stockpot.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add milk, more water if required (depending on the consistency), salt and pepper.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Bring to a simmer and serve hot with some extra cracked pepper on top.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 4 side servings.</span></span><br />
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</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com4tag:blogger.com,1999:blog-1507315886213494429.post-28160716973872251432010-06-02T20:22:00.000-04:002010-06-02T20:22:39.790-04:00Goat cheese, pesto and swiss chard pasta<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6TMCq1Gt_gAFM0Fp2_rSHakvXDTwB5d69QXlYr-97SwM0XbeilHGjreIY2_2jV6_vIzPuHVPUZ3Ej22vn8kTfK5ylTymSCpN7XMBYH1z0PbaNhnyDbFgUhu6OxP-umPm_AUQjiwzBIuF/s1600/IMG_8275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6TMCq1Gt_gAFM0Fp2_rSHakvXDTwB5d69QXlYr-97SwM0XbeilHGjreIY2_2jV6_vIzPuHVPUZ3Ej22vn8kTfK5ylTymSCpN7XMBYH1z0PbaNhnyDbFgUhu6OxP-umPm_AUQjiwzBIuF/s640/IMG_8275.jpg" width="426" /></a></div><div><br />
</div>Hope everyone had a great Memorial day weekend. Mine was great, at the beach with friends, great food, a lot of sand and water. I really did not want it to end. It did end though only to make me realize this was only the beginning, the beginning of summer, my most favorite time of the year! Having grown up in Bombay, heat is only second nature to me and I don't mind it in the very least. In fact I quite love it. </span></span><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Also another thing I love about summer is the fresh produce. This year we signed up for the summer CSA with Coon Rock Farms, which started a few weeks back. Coon Rock is a local farm an hour away from Raleigh, NC. Theirs is a great story which started with the owners walking away from highly successful careers to work on a farm. For the six years that this farm has been in existence, its grown into a completely self sustained farm which produces the best tasting vegetables, eggs and meat.To more read about their amazing story, check this great </span></span><a href="http://www.nytimes.com/2010/04/25/magazine/25food-t.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">write-up</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> NY Times did on them. When you do what you like best, it makes a huge difference. With Coon Rock, it shows in the excellent produce. </span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The CSA box is a true indication of the seasons. For the last weeks, it has been mostly cooler weather greens and lettuces. It has also consistently featured one of my favorite vegetables, chard. Either swiss or rainbow varieties. I have been putting the chard to good use and now have enough recipes for a chard 1-2-3, which I am about to embark on! The first recipe in this series is a pasta in a pesto and goat cheese based sauce enveloping some sauteed chard. I also added some pistachios for a little crunch and also because I think anything can be made better by adding pistachios! The creamy pesto sauce works perfectly with the pistachios and chard to make a healthy, tasty and quick one dish meal. I am going to send this recipe to </span></span><a href="http://www.prestopastanights.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Presto Pasta Nights</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> which is being hosted by </span></span><a href="http://www.blogger.com/profile/11173472189049022779"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ruth</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> of </span></span><a href="http://onceuponafeast.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once Upon a Feast</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">.</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups whole wheat penne pasta</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup or more goat cheese</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons pesto</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">half a bunch of chard, swiss or rainbow, cut into ribbons</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons white wine (optional)</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup pistachios, toasted</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons shredded parmesan </span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Boil pasta according to directions till cooked, drain and set aside. Reserve some of the pasta cooking water.</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a bowl, mix together the goat cheese and pesto. Add in a couple of tablespoons of the hot pasta cooking water to make a sauce. Add salt/pepper to taste.</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a separate pan saute chard with olive oil, salt and pepper. Cook covered with a little water till tender. Season with white wine if using.</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Combine pasta and chard with the pesto sauce, adding pistachios and topping with some shredded parmesan. Serve warm.</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 4 main servings.</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
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</span></span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com4tag:blogger.com,1999:blog-1507315886213494429.post-82817876875259157072010-05-23T22:29:00.001-04:002010-05-23T22:31:59.768-04:00Spize Cafe and a Thai Cooking class!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOdBu0Rx5p0Xgmk2h3lhahjPZYiLwiWIvasXxvrtNEhafHds5uZxYcSiH5vcr-2E_G3BBl0vUAtcon2-CX0rhLJFVUBpU52CGdVVk3bGkoEUkmklJaOedeb6IAErNK9nagbeFgsiPoCAa/s1600/IMG_8256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOdBu0Rx5p0Xgmk2h3lhahjPZYiLwiWIvasXxvrtNEhafHds5uZxYcSiH5vcr-2E_G3BBl0vUAtcon2-CX0rhLJFVUBpU52CGdVVk3bGkoEUkmklJaOedeb6IAErNK9nagbeFgsiPoCAa/s400/IMG_8256.jpg" width="266" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Last Thursday Aditya and I attended a cooking class at our favorite pan-Asian restaurant, <a href="http://www.spizecafe.com/">Spize Cafe</a> in downtown Raleigh. Their super talented chef and owner Meechai showed us how to make lemongrass pork rolls, tom kha soup and tilapia in a panang curry. All of which, though I must admit I am a little too partial towards the tilapia, were amazing.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I had been meaning to write about restaurants in the Triangle (Raleigh-Durham-Chapel Hill) area that I really like but never got around to doing so. This cooking class gave me the perfect opportunity to change this and no better place than to start this off than Spize!</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Spize serves mostly pan-Asian flavors concentrating on Thai, reflecting chef Meechai's roots. Other than the delectable fare what attracts me to this place are the very hospitable owners, Meechai and his lovely wife Jacq. Meechai is a software engineer by day and chef by night and if that in itself is not commendable, then its definitely his passion for perfection. We learnt at the class that everything from the spice powders to the stocks to the bread is made from scratch. The difference this attention to detail makes is evident in the taste. His commitment also extends to being environmentally friendly, the marble tabletops are from reclaimed material and the tableware is from corn by-products.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWqV9OVIE-B3sRHk9j1rsJ-zeM8YdKybaWgz60TipxFPzMX4Dpzo8UYtMmgEAHZ4hTtVKc7gGgb00citObd2eAElkixcPyfqk3fD25qtWcvXAyx-Mgh9dXUwWsSW3c7rmx7cG36A0CYl0/s1600/IMG_8257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWqV9OVIE-B3sRHk9j1rsJ-zeM8YdKybaWgz60TipxFPzMX4Dpzo8UYtMmgEAHZ4hTtVKc7gGgb00citObd2eAElkixcPyfqk3fD25qtWcvXAyx-Mgh9dXUwWsSW3c7rmx7cG36A0CYl0/s320/IMG_8257.jpg" width="212" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Coming back to the cooking class, we learnt how to make the marinade for the succulent and delicately flavored lemongrass pork for the rice rolls, how to stuff the rolls and how to handle them delicately. We learnt how to make a mean Tom-kha soup, how to make the penang spice paste from scratch and how to wrap it around a crispy tilapia filet. We also learnt some valuable tips like store lemongrass (in a ziplock bag in the freezer), how to make your own chilli paste (soak the chillies, deseed and then grind) and how to treat your rice paper rolls (like a lady :)). And then we got to eat it all!</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC8B7NXSc14UOmzBQU70PhR0VjSB9c2WYwE_2GBn6gZjNoA2krb-3iJWgd9w8NBi6gYOny1yI7NGcCvr0xk0FeZ3vHwhglaqffDgmdOlSotZ0CE_u4Mb9ceaRj_o7O5oim-MNYebi3T9S/s1600/spize1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC8B7NXSc14UOmzBQU70PhR0VjSB9c2WYwE_2GBn6gZjNoA2krb-3iJWgd9w8NBi6gYOny1yI7NGcCvr0xk0FeZ3vHwhglaqffDgmdOlSotZ0CE_u4Mb9ceaRj_o7O5oim-MNYebi3T9S/s640/spize1.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I wish I had better pictures to share but we were too busy enjoying ourselves. To see more pictures from the cooking class please see this <a href="http://www.facebook.com/spizecafe?ref=ts#!/spizecafe?v=photos&ref=ts">link</a>. I will not be sharing any recipes here because I really want you to go there, taste first and then attend their class if possible. If you do, I would highly recommend the open-faced Vietnamese sandwiches with spicy eggplant or thinly sliced, cumin chicken on the crusty baguettes and of course the spicy panang tilapia curry infused with kafir lime leaves. They also have an excellent hot-pot, a Thai fondue in which you can dip vegetables, tofu or meat, accompanied with some chile sauce and rice. These are my favorites but I am sure you will find yours. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">p.s. Recipes to follow once we try these on our own!</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com3tag:blogger.com,1999:blog-1507315886213494429.post-91860015225543013342010-05-16T22:49:00.007-04:002010-05-17T21:46:32.819-04:00Mujadara and Tatziki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEV1r-Br6MZq7bebITgWCjCra1znLPv9M0f19Qif3IdPjjbeJERSSj-xsJGRKtu6-KW-T4KaX5OQBVUyORc-oZJ5Lv_Ao4lf8iWkunz6PM9sUeFbqPmfugQtai-aiAwR5ghZbErYHh2iV/s1600/IMG_8234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEV1r-Br6MZq7bebITgWCjCra1znLPv9M0f19Qif3IdPjjbeJERSSj-xsJGRKtu6-KW-T4KaX5OQBVUyORc-oZJ5Lv_Ao4lf8iWkunz6PM9sUeFbqPmfugQtai-aiAwR5ghZbErYHh2iV/s640/IMG_8234.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">We always tend to draw analogies with what we are familiar with. Since Indian food is what I grew up eating the most, I find myself drawing many analogies to it. Like in this case. Mujadara is Middle Eastern comfort food. It has basic ingredients, is simple to make and to me it is very similar to the Indian khichdi. It has rice and brown lentils cooked with some aromatic spices and mixed with a generous helping of caramelized onions. Tatziki is a creamy yogurt and cucumber sauce that to me is very similar to the Indian raita. It is made with cucumber, mint and garlic all mixed in thick Greek yogurt and served cold. It is a great side for the mujadara or as a dip for pita bread or a topping on some Middle eastern spied burgers. Both are extremely popular in the Middle East so much so that the origins of each is a topic, hotly debated!</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mujadara and Tatziki, together make one of my most favorite meals, especially on hot summer days. The coolness of the cucumber and yogurt is a perfect balance to the wholesome rice and lentil mixture. As the temperature rises I find myself craving for this, especially at lunch. <a href="http://www.neomonde.com/home/">Neomonde deli and bakery</a> which is one of my favorite lunch places in the Triangle area does a great job at satisfying these cravings. In their version of Tatziki dried mint is used. If you have any on hand, feel free to use that for a more authentic taste. I didn't have any so I used fresh mint instead. The result was just as good. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This meal is satisfying, delicious and did you notice? Meatless! Going meatless even once a week can do a huge amount of good for us and our planet. Many restaurants, chefs and food bloggers have been participating in this worldwide movement by going meatless on Monday. I have decided to follow suit and I will be sending this as my first entry for <a href="http://sweetsav.blogspot.com/2010/05/my-meatless-mondays.html">Meatless Mondays</a>.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mujadara:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup brown or white rice (preferably long grained)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup brown lentils</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups water or vegetable stock</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 large onion sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon cumin powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon paprika</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cinnamon stick</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon sugar</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a stock pot, cover the lentils with water. Add half of the cinnamon stick and cook till tender. Be careful as to not overcook these. Once the lentils are cooked, add salt, paprika and cumin powder and mix well.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- While the lentils are cooking, in a separate wide bottomed pan, heat the olive oil and spread the onions evenly. Let them sit for a couple of minutes without stirring so as to get the bottom layer brown. Then stir to mix the top layer with the bottom and sprinkle with a teaspoon of the sugar. Stir till all the onions are evenly brown. Remove and set aside on a paper towel.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In the same pan, cook the rice with 2 cups of water or vegetable stock and the remaining half of the cinnamon stick.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Mix the rice, lentils and three fourth of the caramelized onions together. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Serve topped with the rest of the caramelized onions.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Tatziki</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup greek yogurt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 medium sized cucumber</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 small garlic clove</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon mint, finely chopped</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Peel the cumber, slit lengthwise and remove all the seeds. Chop evenly.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Grate the garlic into the yogurt, add in salt and mint. Mix in the cumber and serve chilled. </span></span><br />
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</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com5tag:blogger.com,1999:blog-1507315886213494429.post-62335351121229113832010-05-08T23:36:00.008-04:002010-05-09T09:50:53.462-04:00Strawberry shortcake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XUiNn5UXiK7bulMzJogR8JIZ6P5JAHkO9WifsLEkpAxuvGC1rUhfG1iG8Of9XN7RxbOzM-6zQIQlaX2m4dfhmLj30Eux-dmUAO54RiNMhnPEMbAwJO5iI2eENe2WKCIgVUFQJ-U_K_Qy/s1600/IMG_8227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XUiNn5UXiK7bulMzJogR8JIZ6P5JAHkO9WifsLEkpAxuvGC1rUhfG1iG8Of9XN7RxbOzM-6zQIQlaX2m4dfhmLj30Eux-dmUAO54RiNMhnPEMbAwJO5iI2eENe2WKCIgVUFQJ-U_K_Qy/s640/IMG_8227.jpg" width="426" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Strawberry season is in full swing. If you were at any of the local farmers markets I mentioned in my earlier <a href="http://soupanddessert.blogspot.com/2010/05/carrot-ginger-and-peanut-soup.html">post</a>, you would find them in copious amounts. We have been getting tons from the North Hills farmers market and overdosing on them. We have been diligently heading the advice that its best to eat them fresh and on the same day as they are bought so very few make it to the day after! Its like eating a potato chip, you cannot stop at one. By the way, did you know that eating only one serving of strawberries (about 8) provides more Vitamin C than an orange?</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTGyc6MwJgwlaotGtUjZu3ydtLMMMrGh5ZBU7LqnBSOg5y0JQAAnxYq_RUEgGdd504JNA-A2G00JYxP94hO3GYZE_gipafnmiAUCBNuD1xyZuOAKJOgxvsIPHou_pqsUOBIzCx9gWfAwp/s1600/IMG_8222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTGyc6MwJgwlaotGtUjZu3ydtLMMMrGh5ZBU7LqnBSOg5y0JQAAnxYq_RUEgGdd504JNA-A2G00JYxP94hO3GYZE_gipafnmiAUCBNuD1xyZuOAKJOgxvsIPHou_pqsUOBIzCx9gWfAwp/s200/IMG_8222.jpg" width="146" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nwlBdTxfjPLaRgZDelfwCQ7Edz35DPb-3I_LvaBu8x-UEipalIlkbbwipSSLXwaJ6r0cXoU3OTVv3UxVWJmkOp83Wrtm9X_OCZkjkLr_fB9JFHUD4ipSnE-PGADSQFyOWrv92ZdWYqyE/s1600/IMG_8217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nwlBdTxfjPLaRgZDelfwCQ7Edz35DPb-3I_LvaBu8x-UEipalIlkbbwipSSLXwaJ6r0cXoU3OTVv3UxVWJmkOp83Wrtm9X_OCZkjkLr_fB9JFHUD4ipSnE-PGADSQFyOWrv92ZdWYqyE/s200/IMG_8217.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnztwh2wGbcARrYlNOQFyeYKqmJA5YbuV8-6v1bmLJL7iSRzr7_IAObGMaukLLQKDvSWIfusl8BMRfguULSd3OTOCTKMvo4oHUHswocHvHlDQb3TNC7FNP9my3XwTyY9d8Su6_ui9jEgD/s1600/IMG_8219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnztwh2wGbcARrYlNOQFyeYKqmJA5YbuV8-6v1bmLJL7iSRzr7_IAObGMaukLLQKDvSWIfusl8BMRfguULSd3OTOCTKMvo4oHUHswocHvHlDQb3TNC7FNP9my3XwTyY9d8Su6_ui9jEgD/s200/IMG_8219.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After blending them into smoothies and eating quite a few in their natural state, I couldn't wait to cast them as the star ingredient in a dessert. At the same time though, I did want to maintain their natural flavor as much as possible. The solution? This strawberry short cake inspired by a recipe from Nigella Lawson's cookbook, <a href="http://www.amazon.com/How-Be-Domestic-Goddess-Comfort/dp/0786867973">How to be a domestic goodess: baking and the art of comfort food</a>, which by the way, is a great book with lots of doable and delicious recipes. The strawberry shortcake picture in the cookbook really caught my eye, a flaky shortcake halved and stuffed with strawberries, topped with a dollop of cream. It looked so pretty that I had to give it a try and it was delicious! The original recipe called for whipping cream which I substituted with Greek yogurt for a healthier and lighter version. If you haven't used Greek yogurt before you must give it a try. Its basically a really thick version of regular yogurt which you can get if you hang it overnight to remove excess water. It is a great substitute for sour cream or heavy cream. Here I whisked it with some honey and vanilla extract to top the strawberries with. Trust me, the result was just as good and the heavy cream was not missed! For a more decadent version, vanilla ice-cream cream would work really well in place of the yogurt. If you like chocolate and berries together, drizzling some chocolate syrup would be a nice idea too. Either way do give this a try!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Note: The recipe below is my modified version from the original recipe from the cookbook. The original recipe called for unsalted butter and half teaspoon salt. I also used yogurt in place of light cream for the shortcakes and heavy cream for the topping.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups plus 2 tablespoons all-purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">5 tablespoons sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup butter, frozen (I used Smart Balance)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 large egg</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup non-fat Greek yogurt or plain yogurt hung overnight</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">For the filling:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 and 1/2 cups strawberries</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">few drops of balsamic vinegar (optional)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup non-fat Greek yogurt or plain yogurt hung overnight</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons honey</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Line a baking sheet with parchment or wax paper and preheat the oven to 425F.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Mix flour, salt (if using), baking powder and 4 tablespoons sugar in a bowl.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Grate the butter into these dry ingredients and use your fingerprints to finish crumbling the butter into the flour.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Whisk the egg into the yogurt and pour into the flour mixture while kneading into a dough. You may not need all the egg-yogurt mixture to make the dough come together so use cautiously.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Turn the dough onto a lightly floured surface and roll gently to a thickness of about 3/4 inch.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Dip a 2 1/2 inch round cookie cutter into flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out, you should get 8 in all.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Place the shortcakes about 1 inch apart on the baking sheet, sprinkle with the remaining sugar and bake for about 10-15 minutes or till they are golden brown.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Let them cool on a wire rack for around 5-10 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- For the filing, crush half of the strawberries with the spoonful of sugar and the few drops of balsamic vinegar if using and halve or quarter the remaining strawberries depending on their size.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Whisk the yogurt with vanilla extract and honey.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- To assemble the shortcakes, split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop some yogurt or whipped cream on top and set the top back on.</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 8.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com7tag:blogger.com,1999:blog-1507315886213494429.post-51735666690277931742010-05-04T22:51:00.009-04:002010-05-08T23:43:30.986-04:00Carrot, ginger and peanut soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLlN7FqV1od-FiiaKTtnJM2CEmEbTwv0ZVEPeRMGyLznE7d4htBerUWjp2ylX54QisRaGWtwfIHhRRMwG6uU8v-ITJp-Pk25X4VXvvt1qeInGFA8pY_nMNaeZodr8pPQqy7hXTanwMqwC/s1600/IMG_8216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLlN7FqV1od-FiiaKTtnJM2CEmEbTwv0ZVEPeRMGyLznE7d4htBerUWjp2ylX54QisRaGWtwfIHhRRMwG6uU8v-ITJp-Pk25X4VXvvt1qeInGFA8pY_nMNaeZodr8pPQqy7hXTanwMqwC/s640/IMG_8216.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Summer is without doubt my most favorite time of the year and I know that even though its still spring here in North Carolina, its been feeling kind of like summer already. Other than the warm weather, there is much to love here. Open air farmers markets, tons of fresh produce, outdoor meals and drinks on the patio. All in all it just makes me feel like good times are in store.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
Summer is also a great time to start being more of a 'locavore'. There is an abundance of fresh produce in the various farmers markets around the area and they provide a great opportunity to try stuff you might have never tried before. Eating locally and eating seasonally will almost always guarantee that you are eating well. If you are in the Triangle area and are looking for a farmers market close to you, here is a list that might help.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://www.ncfarmfresh.com/FarmMarketDisplay.asp?FarmID=1529">State Farmers Market</a></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://www.northraleighfarmersmarket.com/">North Raleigh Farmers market</a></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://www.northhillsfarmersmarket.com/">Midtown Farmers Market at North Hills</a></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://www.5ptsfarmmarket.org/home/">Five Points Community Farmers Market</a></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://www.durhamfarmersmarket.com/">Durham Farmers Market</a></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- <a href="http://caryfarmersmarket.com/">Cary Farmers Market</a></span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Summer here though does get quite hot so my focus this season will be on recipes that require none or very little "on the stove" time. I am also hoping to experiment with some cold soup recipes, mainly because I like soups way too much to relegate them only for cold weather. This recipe here is one step in that direction though it does taste just as good when served hot. This recipe like quite a few here was inspired by a recipe for carrot and ginger soup that I saw in the latest issue of the Bon Appetit magazine. The <a href="http://www.bonappetit.com/recipes/2010/05/carrot_ginger_soup_with_chile_butter_and_roasted_peanuts">original recipe</a> was served with a chile butter and topped with peanuts. I omitted the chile butter and gave it a little bit of an Asian twist by adding some peanut butter, mixed with honey and red chili flakes. If you are not a big peanut fan, I think using almond butter would work just as well. The result is a smooth and velvetty textured soup with just a hint of sweetness and spice. Topped with some fresh cilantro and accompanied with toast and salad, it makes the perfect summer meal.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 carrots, peeled and chopped into 1/4 inch thick rounds</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 onion, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon fresh minced ginger</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 potato, diced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups low sodium vegetable broth</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups water</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons peanut butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon honey</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon red chili flakes</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt (or lesser depending on the salt in the vegetable broth)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a heavy bottom stock pot, heat olive oil. Add chopped onion, minced ginger, diced potatoes and carrots. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Sprinkle the vegetables with salt and saute for about ten minutes or until they are slightly softened but not browned.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the broth and water, bring to a boil and cook covered for about 20 minutes or till the vegetables are cooked through.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Cool slightly, then puree in batches. Return blended soup to the stock pot.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Whisk peanut butter and honey with the red pepper flakes. Add to the soup and stir well, avoiding any lumps to form with the peanut butter.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Bring to a simmer and get off the heat. Serve warm or cold topped with chopped cilanto and toasted peanuts.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 6 side servings.</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com7tag:blogger.com,1999:blog-1507315886213494429.post-13783956547050726322010-04-27T22:11:00.006-04:002010-04-27T22:40:24.260-04:00Swiss chard and potato quesadilla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSS1MvL1beLKBlHQYx1d_5IsH77CYmAiAXd-yCI8w6Gz5UkgdfdetEHL6dQJQWi_NZy4vKJJIF0HBaLnzCA0e_X_bmMfl9XEAWGtI20KD8K_W3DVMyDeTCeFgxT7QNpxBLoMkhGI_gIxO/s1600/IMG_8213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSS1MvL1beLKBlHQYx1d_5IsH77CYmAiAXd-yCI8w6Gz5UkgdfdetEHL6dQJQWi_NZy4vKJJIF0HBaLnzCA0e_X_bmMfl9XEAWGtI20KD8K_W3DVMyDeTCeFgxT7QNpxBLoMkhGI_gIxO/s640/IMG_8213.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I continue my exploration of cuisine de Mexico with this Swiss chard and potato quesadilla. Am I too stuck in time with my trip to Mexico that I cannot seek inspiration elsewhere? Well, that is not exactly true you see. Barely a week after getting back, I had to get a wisdom tooth extracted. For those of you who have gone through this, you may know that after this process, your culinary options are, well, how shall I put it? Limited. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Hence I am sure you will excuse me for another Mexico-inspired entry. Its quite good too and unintentionally vegan. It features thinly sliced potatoes sauteed with some cumin and paprika along with some thinly sliced swiss chard sauteed with onion and garlic. Swiss chard and potatoes make strange bedfellows but not in a quesadilla. They worked great together even without the cheese. If you think a quesadilla cannot be a quesadilla without cheese, feel free to add in some monterrey jack or cheddar. I used the habanero-lime tortillas from Trader Joes which I so love but any tasty tortilla would work well here. The next time I might bake the potatoes to get them a little more crispy. There is not a lot of spice in these so a spicy tomatillo or adobo chile sauce would be on the great. With my current dental condition, I avoided the spice and stuck with a mellow <a href="http://soupanddessert.blogspot.com/2010/02/black-bean-cakes-with-avocado-and.html">avocado yogurt sauce</a>. </span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On a different note, with some enforced down time, I found two excellent reads over these last few days. One was the much enjoyable murder mystery, <a href="http://www.amazon.com/Case-Missing-Servant-Investigator-Mysteries/dp/1416583688">The Case of the Missing Servant</a> by Tarquin Hall. It was recommended by one of my favorite bloggers, Nupur from <a href="http://onehotstove.blogspot.com/">One Hot Stove</a> and I couldn't wait to read this book after she wrote about it <a href="http://onehotstove.blogspot.com/search?updated-max=2010-04-05T10%3A00%3A00-05%3A00">here</a>! And I loved it. It was the perfect mix of mystery and humor set in urban Delhi and what I especially liked was the Hinglish (Hindi English).</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The second was <a href="http://www.amazon.com/Espresso-Tales-Scotland-Street-Novel/dp/0307275973/ref=sr_1_1?ie=UTF8&s=books&qid=1272422209&sr=1-1">Espresso Tales</a>, by one of my favorite authors, Alexander McCall Smith. It is the second volume of his Scotland Street series and is the perfect book to spend a lazy Sunday afternoon with. I do like my fair share of books which search your soul and move your heart, but sometimes you just need a book which is going to make you feel that everything is going to be all right with this world after all. Especially after a wisdom tooth extraction.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Here is the recipe.</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 large tortillas</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 bunch swisss chard, sliced thin</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 yellow onion, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 clove garlic, minced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 Yukon gold potatoes, thinly sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon cumin powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon paprika</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Heat olive oil in a heavy bottomed pan and add the thinly sliced potatoes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Saute them till cooked, adding salt, paprika and cumin, mixing well to coat.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- While the potatoes cook, in another pan, heat some olive oil and add chopped onion and minced garlic.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- When the onion and garlic softens, add the chard and saute with some salt.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add couple of tablespoons of water and cook covered till tender.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Heat the tortilla, line with potato and chard and fold over. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 4 quesadillas</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com5tag:blogger.com,1999:blog-1507315886213494429.post-48097932523249245732010-04-20T20:26:00.003-04:002010-04-20T20:29:16.778-04:00Banana Marmalade from Isla Mujeres<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Go9wcHMScQsi0EC7p7wEalWvaaJawKGZWFWHt8kOYFH5TRERQcVVOOFjoAOxKWOkopfwMK4TQw20EKczuqdOhcpB6tP2HcRPZHYd_aaipAXdisem-YqdoggnaGpT_xAbmyTadl0nGQw/s1600/banana_marm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Go9wcHMScQsi0EC7p7wEalWvaaJawKGZWFWHt8kOYFH5TRERQcVVOOFjoAOxKWOkopfwMK4TQw20EKczuqdOhcpB6tP2HcRPZHYd_aaipAXdisem-YqdoggnaGpT_xAbmyTadl0nGQw/s640/banana_marm.jpg" width="506" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Isla Mujeres, Mexico is where we spent the better part of the week before last. A small island, only five miles long with the bluest water and whitest sands that I have ever seen. Only a fifteen minute ferry ride separates it from Cancun but it feels like a world apart. Colorful streets, open air bars and restaurants and the beautiful waters symbolize true island living. We spent most of our time around the North Beach (Playa del Norte) area which has the calmest waters on the island and is the perfect spot for lazing around, getting your feet wet, or eating some of the best grilled fish. We did all that and more. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJP-8rHRicgI_7wDYoAqyGVJ2tfPLqYrfOKotOVngMHG9qiNGGZjOaXp2OZgD_UJY3OFkKgOx-l_X4gD7FL8xae_gOf-R7GrvpQp6iKW7pl_sCrNfQDMlGfWSmcutrRU_KYgnuMYqKePc/s1600/isla_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJP-8rHRicgI_7wDYoAqyGVJ2tfPLqYrfOKotOVngMHG9qiNGGZjOaXp2OZgD_UJY3OFkKgOx-l_X4gD7FL8xae_gOf-R7GrvpQp6iKW7pl_sCrNfQDMlGfWSmcutrRU_KYgnuMYqKePc/s640/isla_m.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">After the first three days on the island we ventured into the mainland to see the Mayan ruins at Coba and Tulum. Both were easy day trips and well worth the effort. We also found some really good eats on the way. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigur1Vdo1gF7WRrzREt1oRPDsSeTMDPax4DVxeBihZDdQpUY1i3s2pKKGDRnGpAJuHRuUglRUsI_BgRTVQ5ocZin3XZeQ50jFGuNgY-x4wXMuKeGjfptt3JW_8hogL-0VqsmON1V_zF72q/s1600/isla_beach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigur1Vdo1gF7WRrzREt1oRPDsSeTMDPax4DVxeBihZDdQpUY1i3s2pKKGDRnGpAJuHRuUglRUsI_BgRTVQ5ocZin3XZeQ50jFGuNgY-x4wXMuKeGjfptt3JW_8hogL-0VqsmON1V_zF72q/s320/isla_beach.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This banana marmalade was one of them and a delicious start to a lovely day in one of the local Isla Mujeres cafes. Marmalade for me always meant oranges till I encountered this one. This was unlike anything I had tasted before. In our broken Spanish we managed to decipher the ingredients from the friendly cafe owner. I am so glad we did because it was so simple to put together and yet so delicious. It was served with some warm oven baked rolls but back home we had it on some toasted English muffins and it was equally good. It would also be nice on pancakes or waffles. Its not really a recipe but more of an ingredients list with one step!</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Banana Marmalade</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">(Best when served fresh, can be refrigerated for 2-3 days)</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup mashed banana</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup grated pineapple</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons shredded coconut (fresh works best)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon honey</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon lemon juice (to preserve the color of the bananas)</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Combine all ingredients together, mix well and serve.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Isla Mujeres highlights: Red chilli (aquillo pepper topped) grilled fish at Picus Cocteleria, the beach at Playa del Norte, grilled fish (tixin xic) at Playa Lancheros in Isla Mujeres South, walking around or golf carting around the island, Tacos at Medina Taqueira, Breakfast in Cafe Hidalgo (terrific coffee and crepes).</span></span><br />
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</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com9tag:blogger.com,1999:blog-1507315886213494429.post-43259092821126935632010-04-15T22:45:00.028-04:002010-04-15T23:01:38.423-04:00Indianized roast chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeHSAWmZ7o0GoSxdxBguVyZgKNpFv0LoxDbEhn9WtkA1VdgvFfZwnqml9sFB_ADPCuSftxLN5THuAkUJXPVlDQ3-5rehSK81ghdIFXxSsp1QIm99k4nIaa46FnSjxhRU5lFMvmMNVvbLP/s1600/IMG_7911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeHSAWmZ7o0GoSxdxBguVyZgKNpFv0LoxDbEhn9WtkA1VdgvFfZwnqml9sFB_ADPCuSftxLN5THuAkUJXPVlDQ3-5rehSK81ghdIFXxSsp1QIm99k4nIaa46FnSjxhRU5lFMvmMNVvbLP/s640/IMG_7911.jpg" width="462" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I am back after another longish break from blogging but this time it wasn't work that got in the way. Something much more exciting, we were out on vacation. It was sun, sand, lots of great food and drink. I come back slightly darker than before (some may say sunburnt), recharged and refreshed and armed with lots of recipes that I can't wait to try. That will have to wait for another post though as today it will be back to Bombay for a recipe from my Mum's armoir.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe was a favorite of ours while growing up. It could make a great Sunday lunch, a quick weeknight dinner or if we were really lucky a weekday lunch. It never failed to satisfy no matter when you ate it. This was also one of the first things I learnt to make when I started living by myself and its simplicity never ceased to amaze me. Don't let the name fool you, its no complicated roast chicken. In fact its not even roasted. I am not sure why my Mum called it roast chicken but it worked for her so I am not messing with the name. Anyway its just cooked on the tava (griddle) till it gets all browned up. Here is how it works, you marinate the chicken, put it in a pan and cook it till its done. Then you deglaze the pan, shred the chicken and throw it in the pan for an extra juicy, well integrated flavor. The possibilities are endless! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Here is how I have tried it so far:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- On top of brown rice with some vegetables for a complete meal.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Rolled up in a chapati/tortilla wrap with some onions, cilantro and lemon for a quick chicken kathi roll (as close as you can come to it)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- With couscous and a greek salad.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">It would also be nice as:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- A very tasty sandwich filling </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- On top of a pizza for an Indianized chicken tikka pizza</span></span><br />
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If you do give this a try and come up with some more brilliant ways of putting this to use, let me know. Here is the recipe:</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Note: Boned in chicken works best here.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 big chicken pieces with bone </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup yogurt (I used plain non-fat)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ginger and garlic each</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon red chilli powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon turmeric powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon garam masala powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Juice of half a lemon</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Combine all ingredients for the marinade together.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Marinate the chicken for atleast 30 minutes (longer the chicken marinates, better the flavor). Marinating overnight works best.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Heat a heavy bottomed pan and coat with oil.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add chicken pieces along with the marinade. Cook covered till the moisture disappears and chicken is browned and cooked, turning in between.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Remove chicken pieces, add a little water to the pan to deglaze. Bring the sauce to a boil.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Shred the chicken and add back to the sauce. Cook for another 2-3 minutes.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serve with brown rice or wrapped in a chappati.</span></span><br />
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</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com7tag:blogger.com,1999:blog-1507315886213494429.post-36562096754513169882010-04-04T22:31:00.000-04:002010-04-04T22:31:52.401-04:00Chocolate cupcakes with vanilla buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhJtDluzar4v53E3n8pg5ERU7DE121NA7rg4BxY8zrx0mMlcPc8jhIfjWEfwz1HeWdIq9P12CzjNEblHIuNfl2w9ASLyQ574LVEMNDWX25Uz97jitYZH8at4NrTHzoBR9-SwKwcvYiuQO/s1600/IMG_7950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhJtDluzar4v53E3n8pg5ERU7DE121NA7rg4BxY8zrx0mMlcPc8jhIfjWEfwz1HeWdIq9P12CzjNEblHIuNfl2w9ASLyQ574LVEMNDWX25Uz97jitYZH8at4NrTHzoBR9-SwKwcvYiuQO/s640/IMG_7950.jpg" width="472" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">What does a cupcake say to you? To me, it says I'm all yours in my sweet and delectable goodness. Unlike any other dessert, which can be shared, a cupcake is unique in that it offers an individual sized treat meant for you and only you. I like that.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">A cupcake also says perfection. Perfection in baking and also in frosting. The cake has to be moist and the frosting, a perfect peak of goodness. This thought made me quite nervous as I embarked on my first ever attempt at making cupcakes. I have long been a cupcake fan but I wasn't brave enough to take it on. That changed this weekend. One of our friends was hosting a baby shower and I offered (a little hesitantly) to bring the cupcakes. I needed a tried and tested recipe for a chocolate cupcake and I knew exactly where I could find this. One of my favorite blogs, <a href="http://cannelle-vanille.blogspot.com/">Canelle et Vanille</a> offered a <a href="http://cannelle-vanille.blogspot.com/2009/02/weekend-baking.html">chocolate cupcake recipe</a> which looked absolutely spectacular (all of her picutres look spectacular btw). It was a recipe originally from the Magnolia bakery in New York and after seeing Aran's pictures, I knew I had found what I was looking for.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The baking of the cupcakes went quite well, it was the frosting which had me in a bind. I had no experience with frosting before, so my first attempts at piping these onto the cupcakes weren't exactly pretty. I abandoned the piping and just slathered them on instead. And then for an extra cute as a button touch, I adorned them with a sugar candy. I was delighted with the results even though mine didn't look as pretty. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Chocolate cupcakes (Original recipe from Magnolia Bakery can be found <a href="http://www.recipelink.com/cookbooks/2005/0743246616_3.html">here</a>.)</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cups All-purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon baking soda</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup (2 sticks) unsalted butter at room temperature</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup granulated sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup firmly packed light brown sugar (I used dark brown instead since I only had that)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 large eggs at room temperature</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">6 ounces unsweetened chocolate</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup buttermilk</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Preheat oven to 350F.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Line 2 12-cup muffin pans with cupcake papers and set aside. ( I had only one pan so I baked these in two batches, reusing after cooling the first batch for 20 mins).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Melt the chocolate. I melted mine in the microwave and let it cool for around 10 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a small bowl, sift the flour and baking soda. Set aside.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the molten chocolate, mixing well until incorporated.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are well incorporated, but do not overbeat.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake about 20-25 minutes, or until a cake tester inserted into the cupcake center comes out clean.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Cool the cupcakes in the tins for about 15 minutes. Remove from the tins and cool completely on a wire rack before icing.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Pipe or spread the icing on top of the cupcakes.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Vanilla Buttercream frosting (Recipe from Magnolia bakery can be found <a href="http://www.recipelink.com/cookbooks/2005/0743246616_4.html">here</a>, I halved it)</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup (1 stick) unsalted butter, softened</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3-4 cups of confectioners sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Place the butter in a large mixing bowl. Add 2 cups of the sugar, milk and vanilla.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of spreadable consistency.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- I added a few drops of blue color to the icing.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 24 cupcakes.</span></span><br />
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</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com11tag:blogger.com,1999:blog-1507315886213494429.post-7171143937532738032010-03-31T18:46:00.001-04:002010-03-31T18:46:39.902-04:00A guest post!<span style="font-family: Verdana,sans-serif; font-size: small;">Deepa from the lovely blog, <a href="http://www.foodlyrics.com/">Foodlyrics</a> was kind enough to invite me to make my first guest post on her blog! I was quite excited about it and submitted a recipe for a lentil and vegetable burger. You can read this post <a href="http://www.foodlyrics.com/?p=998">here</a> and make sure you go through Deepa's wonderful recipes while you are there. Thanks so much, Deepa!</span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com2tag:blogger.com,1999:blog-1507315886213494429.post-83923966513179732382010-03-30T21:46:00.008-04:002010-03-30T21:53:45.056-04:00Pasta and bean soup with pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge27OHH6LjMI-ZRly0IHt88FkyNna-9TpUsah_Fu_q9Y-YFevSpqUqa9ggfzr-ZGzVvLBBeial0KGiWV1jvztpU5LLnMwE2xsyTLeHEUz7MxFvHjqwvyFTkL5uiYJHql6-G5ukG3Xj9laB/s1600/IMG_7918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge27OHH6LjMI-ZRly0IHt88FkyNna-9TpUsah_Fu_q9Y-YFevSpqUqa9ggfzr-ZGzVvLBBeial0KGiWV1jvztpU5LLnMwE2xsyTLeHEUz7MxFvHjqwvyFTkL5uiYJHql6-G5ukG3Xj9laB/s640/IMG_7918.jpg" width="440" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pasta, beans and pesto are three of my favorite foods. Last night I had a brainwave! Use all of these in a single soup. Why didn't I think of this earlier? The best part of this soup? It can be made start to finish using ingredients from the pantry or refrigerator. That is if you are a good grocery shopper and have pasta, beans, canned tomatoes, pesto and assorted spices in your fridge or pantry. I am not, so I did have to make a grocery store run but I thought I would mention it for the benefit of all of you good grocery shoppers.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The combination of pesto and tomatoes was inspired by this <a href="http://www.theperfectpantry.com/2010/03/spaghetti-recipe-spaghetti-with-pesto-tomato-and-olives.html">Spaghetti recipe</a> on one of my favorite blogs, <a href="http://www.theperfectpantry.com/">The Perfect Pantry</a>. Actually, ever since I saw this recipe I couldn't wait to try out these two flavours together. The rest of the ingredients were only an excuse to bulk up the soup. I used Trader Joe's Genovese pesto (some of you know my obsession for this) but I think any store bought or fresh homemade pesto would work great, which reminds me that making pesto from scratch is high on my list this summer, when basil is in abundance. So if any of you have a good tried and tested pesto recipe, I would love to try it. I might even send you a container :).</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coming back to the soup, it was quite easy to put together. Other than pesto, I used oregano and crushed red pepper flakes for extra flavour. I was quite thrilled at the result, which had nice hints of pesto combined with the heat of red pepper and the tartness of tomatoes. Also the beans and pasta made it a satisfying one dish meal. It even tasted great cold! Now thats a winner.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now that you are done reading the post, I would urge you to look around and ask yourself does the blog look different? We just redid the design and would love to hear your thoughts/suggestions.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 onion, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cloves of garlic, minced</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 carrot, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 can of cannellini or white kidney beans</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup of any small pasta (I used shells)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 can of diced tomatoes</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 and half tablespoons of pesto (fresh or store-bought)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon oregano</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon red chili flakes</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Heat oil in a heavy bottom pan or stock pot.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add chopped onions, minced garlic and chopped carrots. Saute till soft.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the pesto and saute for a couple of minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the diced tomatoes, followed by oregano and red chilli pepper. Add salt to taste (adjust the quantity as per the salt in the pesto and canned tomatoes).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add the beans and saute for a couple of more minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add 3 cups of water and bring to a boil. Check seasonings.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Add pasta and cook for 7-8 minutes till pasta is tender.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Makes 4 main servings.</span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com20tag:blogger.com,1999:blog-1507315886213494429.post-41142572868346799692010-03-23T22:18:00.009-04:002010-03-24T08:59:40.255-04:00Chicken Xacuti<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vpFbRyJ_k_zsWyQrU9KvmfjRNcB4Ztp-CRP6i42qMNE78M3hHxEAlWnhRAkJgM-5jF-K7rR_u1vteAGka8njzkZsMH60VaPcdSEVe0dzAYolncRHdlupbS8j3Vepr2s9IZtGJe3ROAYv/s800/IMG_7906.jpg" /></span></span></center><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></div>Have you been to Goa? You must if you haven't. Its not just the tropical heaven or the beach paradise its made out to be. Goa has a certain oomph factor that can only be experienced but not described. Endless stretches of beautiful beaches and water, tall palm trees, quaint Portugese style churches, bustling markets and of course the famous 'sosegade' attitude which translates to why do something now, when you can do it later. Do you need any more reasons to go to place a like this? I would be ready to move there as soon as possible and I haven't even started on the food yet!<br /><br />Goa was a Portugese colony when the rest of India was under the British rule and the food bears evidence to strong Portugese influence. Especially in sweet sounding dishes like xacuti, sorpotel and vindaloo. These unique dishes combine Indian spices with vinegar in some cases, palm sugar in others and olive oil in still others. Of course no description of Goan food would be complete without mentioning the seafood. Some of the best seafood I have ever had has been in Goa. But if I have to do it justice, then it has to be a different post.</span></span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><br /><center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IegdU9vEnZ76gSVNqMNf2CpJGKAhVHwqTw8xHbdvCXC6FgFpk7IoXuhet0MyQBj63ubD8owEYMTu-x74xso0xMf1XewgdF-jRR0Pe7mWAa_X3PQtDEMO1rTC6zxBguT20zx48zf7j3t0/s800/goa.jpg" /></span></span></center><br /><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">I last visited Goa in December 2005 and had some of the most memorable meals there. One such meal was in a restaurant which was literally on the beach! The tables were on the sand and you sat facing the water. If you stayed long into the night, you had the warm sea water grazing your feet. And of course the food was amazing. Sigh, I didn't want to leave!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">To recreate the Goan food experience minus the beach I was on the lookout for Goan cookbooks for a while. After extensive research my Dad sent me this one: The Essential Goa cookbook by Maria Teresa Menzes. I loved reading this book with its witty anecdotes on Goan lifestyle and great recipes and this weekend I finally got around to trying something out of it. This chicken xacuti recipe is a shorter version from this book.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Xacuti is a really spicy chicken curry. The book recipe called for grinding together three different sets of ingredients. By any standard this is quite a long process. I tried to shorten it a little bit by using the ready made garam masala instead of grinding it fresh. The only ingredient I thought would be missing from this masala powder was fennel which I ground fresh and used. This is definitely a recipe with some amount of effort but the end result is sure worth it. Even if you are not sitting on a beach while eating it.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Chicken xacuti:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 kilo chicken, cut into pieces</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 and half large onion</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 cup grated coconut</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">3 green chillies</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">3 large garlic cloves</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">2" piece of ginger</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">handful of cilantro</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon garam masala powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon red chilli powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon turmeric powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 tablespoon fennel powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon tamarind pulp, dissolved in a couple of tablespoons of water</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">salt to taste</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Grind together the green chillies, ginger, garlic and cilantro to make a paste.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Clean chicken and marinate with the paste above. Keep aside.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Heat a tablespoon of oil and fry half the sliced onion till its golden brown. Add the grated coconut and also saute till brown.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- With a little water, grind the onion and coconut mixture into a smooth paste.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- In a heavy saucepan, heat oil and add the rest of the chopped onion.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Cook till onion is golden brown. Add a teaspoon of sugar to caramalize the onions.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add all the spices, including garam masala, red chilli, turmeric and fennel powder. Also add salt and mix well cooking for another couple of minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the marinated chicken and saute for 2-3 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the ground coconut and onion mixture and cook for another 2 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add 2 cups of water and bring to a boil. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add tamarind pulp dissolved in water and bring to a boil again. Cook covered till chicken is cooked tender.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add lemon juice before serving. Serve with rice or chappatis.</span></span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com6tag:blogger.com,1999:blog-1507315886213494429.post-73180749727298106422010-03-16T22:19:00.010-04:002010-03-16T22:56:40.139-04:00Potato cakes with Pineapple Mango chutney<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrROXIUeyDSloTNryhh7IRP8fh8Z3ug5UAEUmS76Ha0NvkmI1hcgWNzebE8PuLhWiNgn94Elx8eidJrdT-6xkiNmv94zsOTenHhWcYdYi_wn_tqKKc7DYiokBDnp7ir61-yl8xT938mGF/s800/IMG_7832.jpg" /></span></span></center><br /><span style="font-size:small"><span style="font-family:arial;"><span style="font-family:verdana;"><div><br /></div>This post is way overdue. When I started blogging I had promised myself I would not give any reasons/excuses to my readers (if I found any :)) why I have been late or not been blogging. Simply because at that time I thought no one except my Mom would be reading this and probably not be affected too much if I didnt blog once in a while. But now I am so glad to report that things have changed! I actually have some readers who have been asking me why I havent been blogging! So here are some reasons. Well reason number one has been work, it just been so busy! Reason number two has been the onset of spring which has made me deliriously excited about the not so far away warm weather. I have been thinking (and browsing for ideas) of spring dresses, spring breaks, spring brunches, spring breaks. You get the picture. All that thinking and working doesnt leave too much time for blogging. But I miss blogging and hence I am back with this great recipe that I tried for brunch last Saturday for my best friend.<br /><br />I saw this <a href="http://www.bonappetit.com/recipes/2010/03/sweet_potato_cakes_with_mango_pineapple_chutney">recipe</a> in the latest Bon Appetit issue and immediately bookmarked it. What appealed to me the most was the accompanying pineapple and mango chutney, which was really tasty. I made a few changes to the original recipes, removing the eggs from the pancakes and adding some cayenne powder for extra spice in both. With the chutney and a refreshing salad it made for a really good brunch.<br /><br />Before I post the recipe, I wanted to introduce a new blog! My husband Aditya who has been taking all these beautiful pictures for my blog has started his own <a href="http://lensored.blogspot.com/">photography blog</a> with three of his friends. I am really excited for them so do check it out if you get a chance!<br /><br />Potato cakes:<br />8oz shredded sweet potato<br />8oz shredded potato<br />3 tablespoons grated onion<br />2 tablespoons all-purpose flour<br />1/2 teaspoon flour<br />1 teaspoon curry powder<br />1/4 teaspoon cayenne powder<br /><br />- Combine the shredded potatoes and onion. Squeeze out any water.<br />- Combine all the ingredients together with onion and potato mixture and mix well.<br />- On a hot griddle, pan fry each pancake till cooked through. (Couple of minutes on each side)<br /><br />Pineapple and Mango chutney:<br />1 cup cubed pineapple<br />1/2 mango, cubed<br />1/4 cup sugar<br />1 teaspoon cumin powder<br />1/4 teaspoon cayenne<br />1/4 teaspoon salt<br />2 tablespoons rice wine/white wine vinegar<br />2 tablespoons fresh squeezed lemon juice<br /><br />- Combine all ingredients in a saucepan and simmer covered for 15 mins.<br /><br />Makes 8 pancakes.<br /><br /></span></span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com8tag:blogger.com,1999:blog-1507315886213494429.post-44764276347966274112010-03-07T20:56:00.007-05:002010-03-07T21:31:15.068-05:00Green pea soup<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySW5RJUKthokRUpxHwFZH8HK36PXnmNXZzZ6rSgr5jv6cDDctb4xQ6WiIvRoDVqBFfWbeg5FUXjvO0sGITwstmfFvXodz2E-dQOB-EXfaAsHQ8IxoKFNddpVD1n06PreYrv4jdlX8C2-e/s800/IMG_7754.jpg" /></span></span></center><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><br /></div><div><br /></div>This post is going to be a short one. There are the Oscars to watch and Sunday chores waiting to be finished as I write this. Has this ever happened to you? You think you have the whole weekend for getting all these things done besides getting some rest and recreation and before you know it, its Sunday evening and you have got your rest and recreation but none of the chores done. It happens to me a lot and as I write this I am mentally jotting down lists of things I have to get to. Phew, next weekend will be different. Hmm that sounds familiar.<br /><br />Anyways getting to the recipe for the day, its a green pea soup. I originally saw this recipe on Sanjeev Kapoor's <a href="http://www.sanjeevkapoor.com/Default.aspx">website </a>which I was quite delighted to come across. For those of you who are not familiar with Sanjeev Kapoor, he is a celebrity chef in India (very popular and one of the first to have a cooking show on Indian TV). Anyways me and my Mum used to be huge fans of his show and actually wrote his recipes down as he showed them. So I was quite pleased to find his website recently and bookmarked several recipes to try. This <a href="http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=2656&Header=Searched%20Recipe&MenuId=0">green pea soup</a> was one of them. The original recipe called for heavy cream which I substituted with a combination of avocado and yogurt. I also added some white pepper for a little extra spice. It worked quite well in giving the soup the creamy texture originally intended for with the cream. Here goes:<br /><br />Ingredients:<br />2 cups fresh or frozen green peas<br />7 white peppercorns<br />1/2 teaspoon minced garlic<br />1/2 teaspoon minced ginger<br />1 tablespoon butter (I used Smart Balance)<br />1/2 onion, chopped<br />1/2 teaspoon cumin seeds<br />2 bay leaves<br />1/2 teaspoon salt<br />1/2 ripe avocado<br />2 tablespoons non-fat plain yogurt<br /><br />- Heat butter in a saucepan and add cumin seeds, white peppercorns and bay leaves. Saute till fragrant.<br />- Add onion, ginger, garlic and saute till the onion is soft and transparent.<br />- Add the green peas and salt, followed with 2 cups of water. Cook covered till peas are soft.<br />- Move the mixture to a blender bowl, add the avocado and yogurt and blend till pureed.<br />- Add water if required to thin the soup a little, reheat and serve with a little squirt of lemon.<br /><br />Makes 4 servings.<br /></span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com2tag:blogger.com,1999:blog-1507315886213494429.post-91506114250565510762010-02-28T11:07:00.012-05:002010-02-28T11:45:33.503-05:00Crunchy Top Banana Bread<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom4gm78aqELRyWgpFDA7-EzjQ6avArRQ2dWD0bbnGizDAn361cnYQBeGuEnG9OIZVVqUTKjHf-rjoTV18YKEqt6Ya1DfA24x0BSaVzT4HMKzENoQgmKtw_x9xo5g-ktt5zgbCcuOcSjJq/s800/b_bread1.jpg" /></span></span></center><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><br /></div>I woke up yesterday morning with a distinct purpose. I had to make something which had cinnamon and sugar and pecans. The whole of my last week was spent dreaming of these flavors and I have no idea why. Wait a minute, I think I know why. Last weekend I had a not-so-successful attempt at making cinnamon rolls. In my enthusiasm and last minute rush, I missed activating the yeast correctly. The rolls tasted good but they didn't puff up as expected. However the filling I made for these rolls with brown sugar, cinnamon and pecans left a lasting impression with me. When the rolls were baking they enveloped the house in this wonderful sugary and cinnamony aroma. It was bliss and I was waiting all week to recreate it.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">So yesterday morning found me in the quest of a goodie with cinnamon and sugar. An overripe banana looking at me wistfully provided the answer - Bake a banana bread and top it with this mixture of my dreams! I got right to it... and I am very happy to report that this weekend's baking attempt was way more successful than last weekends. And yes I did recreate the cinnamon-sugary delightfulness. It was the perfect way to start the weekend!</span></span></div><div><br /><center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicokzm6F6izhwtskrdbXctoNY36BnBrRjPeWMy2l1OexnCDKGA7bEacw6FUmtk1U0M1Ru_QMsb7vM2dXFy4uwR29EhZYvIl9kpAqi_2PqIoCfVv9TzmEypf7BDzzenNfYSJ5i6ZBm2c7GK/s400/b_bread2.jpg" /></span></span></center><br /><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Crunchy topped Banana bread</span></span></div><div><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Notes: I used this </span></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549764"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Banana bread recipe</span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> from Cooking Light with a few modifications which included using half cup sugar and one-fourth cup honey in place of one cup sugar. I used another one-fourth cup of brown sugar for the topping. I also omitted salt since I was using salted butter.</span></span></i></div><div><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 cups Unbleached All-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">3/4 teaspoon baking soda</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup honey</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup butter, softened (I used Smart Balance)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 eggs</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 & 1/2 cups mashed bananas (3 medium ripe bananas)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/3 cup plain non-fat yogurt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For the topping:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup brown sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup chopped pecans</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 & 1/2 teaspoons ground cinnamon</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Preheat oven to 350F.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Combine flour and baking soda in a bowl and mix together with a whisk.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Place sugar and butter in a large bowl and beat with a mixer at medium speed until well combined (around 1 minute).</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add the eggs one at a time, beating well after each addition.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add banana, yogurt, honey and vanilla and beat until blended.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add flour mixture and beat at low speed until well combined and moist.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Spoon the batter into a 8 1/2 x 4 1/2 inch loaf pan coated with butter or cooking spray.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- For the topping, mix all the ingredients together and then sprinkle on top of the batter in the loaf pan, covering it evenly.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Bake in a 350F oven for around an hour or till a toothpick inserted in the center comes out clean.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Cool ten minutes in pan on a wire rack. Remove from the pan and cool completely.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Makes one loaf and a very happy baker!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><br /></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com7tag:blogger.com,1999:blog-1507315886213494429.post-10793824391837857462010-02-24T22:23:00.007-05:002010-02-24T22:59:40.361-05:00Curried Vegetable Frankie<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnT3kF_vIVCd3qvFjo_8pZroqbzgpc6r-IYDzlLC4QlGHKUI1fvjj_Zst2KvpCCvqAQ3dHgq5kKOHUbu17eJTfw-aXIYWi_Z-cLTk-lYsyclVoaZ3D3VWA9baHonr14_zBEaCwoP2tLLub/s800/IMG_7730.jpg" /></span></span></center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></div>If you follow cricket and that too Indian cricket you are probably very happy today. For those of you who don't, the reason for rejoice was provided by heroic Indian cricketer, <a href="http://www.guardian.co.uk/sport/2010/feb/24/sachin-tendulkar-india-world-record">Sachin Tendulkar</a> who hit the highest ever score of 200 runs in one day cricket. Some feat that was. And it sure made a lot of people proud. It certainly made me proud even though I don't follow cricket as much as I did when I lived in Bombay. Not that I had much of a choice in Bombay. My father, my sister, my neighbors, my friends were all ardent cricket fans. The kind who sat glued to the TV in nail-biting silence as the Indian team battled on. And living where we did, close to <a href="http://en.wikipedia.org/wiki/Shivaji_Park">Shivaji Park</a> didn't help either. This was and I believe still is the breeding ground for scores of young cricketers. Thousands of cricket matches are played out for an audience of none in particular. </span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Growing up, Shivaji Park had another attraction. The amazing Tibb's Frankie corner which was close by and provided arguably one of the best street foods ever. The Frankie. Frankie is basically a wrap made with a chappati/paratha which is pan fried and then rolled with a yummy filling. The filling could be potatoes, mixed vegetables or chicken which is drizzled with a sweet and sour chutney, the kind used on top of chaats. I don't think my description does it justice but believe me its really good.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Anyways with Sachin Tendulkar hitting 200 today and kicking up memories of Shivaji Park and frankies, I thought of making this curried vegetable frankie. This being a weeknight meal, I was trying to minimize kitchen time so this is far from authentic. I would like to find an authentic frankie recipe sometime and post it here. But we have to make do with this one for today. And you wont be disappointed when you try it. Here is to you, Sachin!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 onion, sliced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 clove garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 cups shredded cabbage/carrots mix</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup finely chopped green beans</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup green peas</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 small potato, boiled and mashed</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 and 1/2 teaspoon curry powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon red chilli or cayenne powder (reduce for lesser heat)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">4 wheat tortillas/frozen parathas</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- In a heavy bottom pan, heat oil and add the sliced onion and garlic.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Saute till onion is transparent.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add all the vegetables (thaw if using frozen) and cook till vegetables are tender.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add curry powder, cayenne or red chilli powder and salt. Mix well .</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Heat the tortillas or parathas without oil on a skillet and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Spoon the vegetable mixture evenly on them and roll.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Serve with tomato ketchup or a sweet and sour chutney.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Makes 4 wraps.</span></span></div><div><br /></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com13tag:blogger.com,1999:blog-1507315886213494429.post-61045618059281341772010-02-21T22:09:00.044-05:002010-02-21T23:25:40.137-05:00Goat cheese, beet and butternut squash tart<center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUoWQrn2bQfNfuRyxQXLXqxCMYpQZkWa-FaYQppkFWCjnkxPMyY_WbX7-v6sybqfox8J3NFcUButBWM5FlPyEyTVlgYrKwCmsJio77aQPIFpaAFPJB9z686WFcUwET2E7vnBgYFjHTym4/s800/pie_finshed.jpg" /></span></span></center><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span style="font-size:85%;"><span style="font-family:verdana;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">After long weekends of freezing cold weather and snow, it finally warmed up a little this weekend. The temperature hit 60 today and it was actually sunny. So we decided to celebrate with a little brunch with friends. We were quite maxed out with eggs so we decided to keep this one egg free and focus more on some vegetarian options. And as if by intuition, both A and I decided to recreate a butternut squash tart we had absolutely loved at </span></span><a href="http://www.busybeeraleigh.com/"><span style="color:#4d2388;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Busy Bee Cafe</span></span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> in downtown Raleigh, which by the way is a really nice place to get dinner or a drink or both.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 19.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Anyway, coming back to the butternut squash tart, I was trying to take the easier route by buying a pre-made pie crust. But A refused. He was intent on making the crust from scratch and he also wanted to make it a healthy one. So we decided to take a little inspiration from </span></span><a href="http://soupanddessert.blogspot.com/2010/02/oatmeal-fig-date-and-walnut-bars.html"><span style="color:#4d2388;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">this</span></span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> previous recipe and use the oats/flour combination. We did reduce the amount of sugar by a little and also added in some chopped hazelnuts. For the butternut squash mixture, it was lots of, well, butternut squash mixed in with some caramelised onions. And carmelised onions need goat cheese for company so that went in as well. We were a little worried about the lack of a binder but really we shouldnt have since everything stuck quite well together after a little oven time. The tart made for a great sunny brunch accompanied by a simple salad. Now I am just hoping that the sunny weather continues for a little bit. But alas there is forecast for rain tomorrow. Oh well.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 19.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 19.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Crust:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 cup oats</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 cup Unbleached All purpose flour</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup brown sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon salt (if using unsalted butter)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 chopped toasted hazelnuts</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/8 teaspoon cayenne powder</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup butter (we used Smart Balance)</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:verdana;"></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Filling:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 medium-large butternut squash</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 beets</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 medium onion, sliced</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 ounces goat cheese</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon paprika</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon crushed black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">bread crumbs to top (optional)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 16.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For the crust:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Preheat oven to 350F. Line 2 8-inch pie pans (we used the disposable aluminium foil ones) with a little bit of butter.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Combine all the dry ingredients for the crust with a whisk till well mixed.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add in cubes of chilled butter and mix in with hands till the mixture resembles small moist clumps.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Divide the mixture equally between the two pans and firmly pat down till it sticks to the pan and sides.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Bake till golden brown (around 35 mins). These can be baked ahead of time and frozen.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 16.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For the filling:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Peel and chop the butternut squash into small cubes. Thinly slice the beets.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Line a baking sheet with foil and spread squash evenly on it. On a separate sheet line the beets.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Drizzle both with olive oil, salt, pepper and mix well.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Bake both in a 350F oven till tender (around 30 mins)..</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- While the squash bakes, cook the onions in olive oil with a little sugar till they caramelise. Set aside.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- After the squash is ready, mix it in with the caramelised onions and goat cheese. Add paprika and more salt or pepper if required.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Line each tart shell with the roasted beet slices, then add the butternut squash mixture and top it with some bread crumbs.</span></span></p><p></p><center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAISSbO-AqtYeXzX6m0ZDTdgXwqDIIpl1hZltSFUqLgq77aW535tkRQ2dvA8KOuLXDfofzdKWCZhE2ZhG86rv6zSkd7BKapSZgLsyrk3e8DC__XK2l4C5CjX3pKxTICFcDzFCBZvinEEFe/s800/pie.jpg" /></center><div><br /></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Bake for 10 more minutes for the filling to settle in. Broil for a minute or two for the tops to get browned.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Serve with a simple salad. We made a quick dressing of lemon juice, red wine vinegar, balsamic vinegar, agave nectar, honey, olive oil and a bit of salt and pepper, which was tossed over mixed greens.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 16.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Makes two 8-inch tarts.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Verdana; min-height: 16.0px"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><br /><br /></span></span>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com6tag:blogger.com,1999:blog-1507315886213494429.post-1350517574741849722010-02-15T21:56:00.012-05:002010-02-15T23:32:46.302-05:00Oatmeal, Fig, Date and Walnut bars<center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2X6PjbCAmIYQPCllE1jG2_z5V5CWhzUavTUAcXp0cBXQN49E7OKNccfE1rwJi88Y9fZPYkRbGvoW4qIuYUD6LwYKIXfuDkplfWzLF9CTMmAvUHIsoDF3P3ttk9X-stmmLgzI6GEdVBcy/s800/IMG_7725.jpg" /></span></center><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></div><span class="Apple-style-span" style="font-size:small;">I originally meant to post this recipe a few days before Valentine's day. The intention was for it to be considered as a candidate for a sweet something you might have planned to bake for your Valentine. I know there is no chocolate involved here but hey don't you think a heart healthy sweet treat would be quite appropriate for a day symbolized with hearts? I think so. In fact an iron and omega-3 packed treat would definitely make an honest statement for undying love. But well, I didn't make this post in time. But don't let that stop you from trying these. I loved these bars so much that I would definitely recommend them for any day of the year.<br /><br />I found the recipe for these bars in the last months issue of the Bon Appetit magazine and immediately marked it as a must-try. They were originally called Oatmeal, Fig and Walnut bars. I reduced the amount of figs and sugar by a little bit and added some dates. The only gotcha I found in this recipe was the bake time mentioned was 35 mins after which it said the bars would be browned on top and firm to touch. Mine didn't look very brown at the end of the said 35 mins. I ended up baking them for almost 50 mins by which I had burned the edges. So I would definitely recommend baking them only for 35 mins (maybe just 5 mins more) even if they don't look very brown on top.<br /><br />In other noteworthy food related news from this weekend, I made a very unusual dal on a whim and it totally exceeded expectations. I had some leftover pumpkin which I wasn't sure how to use. I also felt like making a dal...so I googled (with a little bit of hesitation) for pumpkin dal. And I wasn't disappointed! Apparently I wasn't the only one to think of this and that provided some reassurance. And the </span></span></span><a href="http://mysamayal.blogspot.com/2006/06/yellow-pumpkin-dal.html"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">first link</span></span></a><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> I got looked so good that I ran with it and was thrilled at the result. There are times like these which fortify my love for the internet and the blogosphere!<br /><br /></span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Oatmeal, Fig, Date and Walnut bars</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Notes: Original recipe from Bon Appetit can be found <a href="http://www.epicurious.com/recipes/food/views/Oatmeal-Fig-and-Walnut-Bars-356871">here</a>. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Filling:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 and 1/2 cups of chopped stemmed dried figs</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 cup of chopped pitted dates</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup water</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">pinch of salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup chopped toasted walnuts</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Crust:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Non-stick vegetable spray</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 and 3/4 cups old fashioned oats</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 and 3/4 cups all purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup (packed) dark brown sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons ground cinnamon</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon baking soda</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 cup butter (chilled and cut into cubes)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style=" ;font-family:'Lucida Grande', Arial, Verdana, sans-serif;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For filling: </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br />- Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Mix in lemon juice and vanilla, then walnuts. Cool completely. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">DO AHEAD: </span></span><em><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Can be made 1 day ahead. </span></span></em><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Cover and chill. Bring to room temperature before using.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For crust: </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br />- Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Bake bars until deep brown and firm to touch, about 35 minutes. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">DO AHEAD: </span></span><em><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Can be made 1 day ahead.</span></span></em><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> Cover pan with foil; store at room temperature.</span></span></p><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande', Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:small;">Makes 48 bars</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><br /></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com4tag:blogger.com,1999:blog-1507315886213494429.post-65166478487795055322010-02-11T19:01:00.019-05:002010-02-11T19:50:43.643-05:00Doi Maach (Fish cooked in a yogurt sauce)<center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cw5kWsnlmtIBQPI7J9vvsN3vJCCVzwZuBV9SkdNQt6gG2fGFbk3iadnsNwQz0ULl2bFe54cwCtkTCy8rv8gXiG5YZRoXpfv9yrJatQb5dOTuUUwURsSv2QZ9QnER3xpcIxbrO7XbsCrP/s800/IMG_7727.jpg" /></span></center><br /><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">A couple of years back A and I visited Calcutta for the first time.</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"> I had heard so many things that I didnt quite know what to expect. Howrah bridge, rassogollas, hand drawn carts, old world charm, mishti doi all seemed to jump out when I thought of Calcutta. But after the visit I could remember only one thing. Fish cooked the Bengali way. Wrapped in banana leaves or cooked in a yogurt based curry, And this was after tasting it at a local institution called Kewpies which was recommended by my brother in law, S who is a pastry chef. I had never had Bengali food before and after trying their thali, I was quite enamored.</span></span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span><center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikje2mKaV7qFI2CHZSwvtlV3RkjgWVsTjPaZ7j-cgAMpRx9UCLHnwiSuAux86R3gidsvi_MOlW7PRwhIGFPD1pntv1vKB7sfIytdJpBv0dgLn6BJqVIt4imOCRezGDveFY6RRUmNu4ERNp/s400/IMG_3223.JPG" /></span></center><span class="Apple-style-span" style="font-size:small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Since then I had been on the lookout for a Bengali style fish curry recipe. It was only happy coincidence then that A chanced upon this amazing book "The Calcutta Kitchen" by Simon Parkes and Udit Sarkhel at our local library. I was even more excited when this book referred to Kewpies. So I had to give the doi maach recipe a try. The original recipe called for bhetki which is a sweet water fish and recommended substitutions were either cod or haddock. I couldn't find either so I used sole instead and I thought it worked quite well though being very flaky it kind of broke down in the curry. The final product was still very satisfying. Also sole has a very mild flavor so if you are not a fish eater and trying to be one, I would strongly recommend giving it a try.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 pound skinless white fish fillet (Cod/Haddock, we used Dover Sole)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 tsp salt + extra to taste</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">3 tsp turmeric</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">2 1/2 cups plain yoghurt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 tbsp chickpea flour (besan)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 tsp red chilli flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 tsp ground cumin</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">2 tsp sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">3 tbsp mustard oil if available (we used regular vegetable oil)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 large dried bayleaf</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 small onion, peeled and finely chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Wash the fish and rub it with 1/2 tsp salt and 1 tsp turmeric. Set the fish aside</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Using a whisk, mix the yoghurt, chickpea flour, remaining turmeric, red chilli powder, cumin and sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- In a wide pan, fry the fish in a little oil on both sides. Remove and set aside</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- In the same pan, add the bayleaf and onion and cook until light brown</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the spiced yoghurt and simmer on low heat for about 15 mins</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Arrange the fish pieces in the sauce, coat them and simmer for a few more mins</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Serve with steamed rice</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Makes 4 servings</span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, sans-serif;color:#333333;"><span class="Apple-style-span" style=" line-height: 20px;font-size:small;"><span class="Apple-style-span" style="font-family:verdana, serif;font-size:130%;color:#000000;"><span class="Apple-style-span" style=" line-height: normal;font-size:16px;"><br /></span></span></span></span></div></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com8tag:blogger.com,1999:blog-1507315886213494429.post-15609892974989418082010-02-07T19:10:00.011-05:002010-02-07T19:55:18.894-05:00Black bean cakes with avocado and yogurt sauce<center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4a0eybwzMdb0EJP79NQLIwVQcRb8OFfse3T56Ff4cZ1gCCAMUNQiwH2eGqnqcMdZRla0vl3jEiYgSzrKIrD4nFtetFABYYTsbwzef_Frse0mBL3bVWVMMtOLZXZxwVXbFlGfpGDG5pY0/s800/IMG_7720.jpg" /></span></center><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><div><br /></div><div><br /></div>I find it hard to believe that the first month of this new year is already over. For me this month was mostly about unusually cold weather, of either me or A being sick and blogging much lesser than I would have liked. So in a way I am glad that January is over and I am going to pretend that its the start of the new year all over again with February (I know we are a little into Feb as well but thats ok by me). With this new beginning I am making a few New Year resolutions too. They include more cooking, more blogging and more reading. Not necessarily in that order but lets see which one gets done more.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Aditya came up with this idea for the black bean cakes based on a somewhat similar dish he tried at a local restaurant. So we decided to give this a try for lunch today by raiding the refrigerator and finding everything that could go into these. We ended up using a carrot, some corn and a can of black beans for the cakes. We were both tired of eating bread so we decided to top these with a little bit of shredded cabbage and top it with an avocado sauce. The avocado sauce was inspired by both guacamole and sour cream and we made it by blending avocado with some mint and jalapeno along with yogurt. The end result was quite satisfying. Heres the recipe.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /><center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbmaeVFUWHu1PaRfIHrz13d2VXUhLzHFmqfE3eNNWtRJUlkKOgtpXOa2f82RNlDufXr5MqbWBXgsmPAV6F3upl_iHkrqmL1axUPfK8rHOom5VEUEnZULdyTdjtdIxSD781XpTJQeWqqjG/s400/blackbbean.jpg" /></span></center><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Black Bean Cakes:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons oil</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 onion, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 cloves garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 jalapeno, deseeded and minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 carrot, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup corn</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 can black beans, rinsed and drained</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon paprika</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon cumin powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon cayenne powder</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">lime juice of 1/2 a lime</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons corn meal</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Heat around a tablespoon oil in a pan.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add garlic and onion and saute for 2-3 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add jalapeno and carrot and saute for another 2-3 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add corn, followed by salt and black beans.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Sprinkle with a little bit of water and cook covered till the beans and carrots are soft.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Puree 3/4 of the mixture and mix in with the remainder.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Add corn meal (vary quantity depending on the wetness of the dough). Refrigerate for 10-15 mins so that mixture binds well.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Use 1/3rd cup measures to spoon into patties.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Coat with a little cornmeal/semolina and cook till brown on both sides with the remaining oil.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Avocado and Yogurt sauce</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 Avocado, chopped into chunks</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 jalapeno, deseeded and minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon mint, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">lime juice of 1/2 a lime</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons yogurt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">- Combine all ingredients and puree together.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Serve the black bean cakes, topped with a little bit of shredded cabbage and the avocado sauce.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Makes 4 cakes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com7tag:blogger.com,1999:blog-1507315886213494429.post-61064402970585088532010-01-31T10:21:00.011-05:002010-01-31T10:58:25.369-05:00Spinach and Potato soup<center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaG8O5LAdazMTVczpvFOEvmeuXTlE_CYMXABhdrop6YtUOkOsyCNcvRx6HhhTGVyIbSpUWy-n13Pp4mupa0Y-yz9BbBUz-knlJoZAeC3pKUIDdLISDGGuBCvws09SVicmnJBEcn-0GvoOi/s800/IMG_7706.jpg" /></span></center><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">We have had a completely white weekend. 3-5 inches of snow for Raleigh means a grinding halt to life as you know it and also a raid on the milk and bread racks of grocery stores. In the news frenzy preceding this snow storm, I particularly liked the advice of this one radio host who insisted on Friday evening that we make sure we are at a place we want to be for the rest of the weekend. My question is as opposed to?</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /><center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYi5AjZFUydZ1S6ZHOBPxZl6cLHSHdkGVDZEtBWUTGKpoKFCMTrcPXgHgfQwsRlBic-b7RBpRQjwzMyKPJd0KHvppBc_oODMXbMI7cK-p82JMkUdn-l_OG68BuWxcOu8MOO5nFBYFG1Sm8/s400/IMG_5508.JPG" /></span></center><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Anyways I do like the snow. Atleast watching it from the warm insides of our house. Having grown up in Mumbai where winters bring in "cool" temperatures of 70F, being out in the snow is not one of my favorite things. And even though our house always maintains Mumbai-esque temperatures, the outside freeze inspired me to cook up a warming soup.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">This one was quite easy to put together with spinach and potatoes being the star ingredients. Topped off with a little bit of parmesan it warmed us enough to endure the snowy outsides for the rest of the weekend.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 pack of frozen spinach/1 pound of fresh spinach</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">2 medium sized Yukon Gold or any white potatoes, peeled and diced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon butter</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/2 onion, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1 large clove of garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">4 cups water/vegetable stock</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">1/4 cup milk (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">salt and pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">shaved parmesan to top</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Heat butter in a heavy bottom pan.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the onions and garlic and saute till the onions are soft.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the diced potatoes along with some salt and mix well.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add the water and bring to a boil. Cook covered till the potatoes are cooked.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add spinach and cook for another 2-3 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Blend to a smooth puree and return to heat.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Check for seasonings and add more salt/pepper.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Add milk if using and keep on heat for a couple of more minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">- Serve hot, topped with some parmesan. Stay warm!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;">Makes 4 side servings.</span></span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com9tag:blogger.com,1999:blog-1507315886213494429.post-89818567835207330952010-01-28T19:48:00.010-05:002010-01-28T20:43:54.824-05:00Spaghetti squash with peanuts and green chillies<center><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5G9I8biwuBgtEUK66i_F5vFgnTq4gTh4k3zyjR0ZbqYZ61-dKoHnQAjKG_E6qWVB2lgeodTHJmsoOA_17fewn1S_G3daeAA5uZeV8mv0isG9CyndeZzQUwlR4wB5uZqGA6sWeC2isf9z/s800/IMG_7703.jpg" /></span></center><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></div><span class="Apple-style-span" style="font-size: small;">If you grew up in India there is a strong chance you encountered foods which fit into the "fasting" category. And yes by fasting, I refer to the tradition of staying away from food, which is normally practiced for detoxification for spiritual or religious reasons. So how can the act of fasting spawn off an entire sub-cuisine? I am not sure but what a fantastic idea! The idea is you don't eat food which you would eat regularly but instead eat something which is officially made for a fast. These foods are always vegetarian and made without ginger, garlic and onions. Green chillies and peanuts are star ingredients in the Maharashtrian versions of these.</span></span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Just like in this extremely tasty dish called "batata kees" which roughly translates to shredded potatoes (kind of like hash browns) cooked with ground peanuts and green chillies. This has been a long time favorite for both A and me so I must admit he was a little worried when I decided to give it a twist by substituting the much loved but carbalicious potato with a healthier spaghetti squash. I oven roasted the squash and then scraped it to get the thin spaghetti-like strands. I cooked these exactly like the shredded potatoes in the kees recipe. And the results? Good enough to fast for!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">The next time you are in Bombay stop by Prakash in Shivaji Park, a local institution for the best fasting (and not-meant-for fasting) Maharashtrian foods. Their sabudana vadas (sago/potato fritters), batata vadas (battered potato fritters) and misal (spicy sprouts gravy with all sorts of goodies) are worth the trans-atlantic flight!</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 medium sized spaghetti squash (I used half of a really large one)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">3/4 cup roasted unsalted peanuts</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">3-4 small green chillies or 1 large jalapeno (or more depending on preferred spice level)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon butter</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon cumin seeds</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">chopped cilantro for garnish</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">yogurt to serve with</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Preheat oven to 350K and split the squash vertically in the middle.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Put cut sides down in a oven proof dish with a little bit of water.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Bake for 30 mins or till the squash is tender. Remove from oven and let cool slightly.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- When its cool enough to handle scrape the insides with a fork to form thin spaghetti like strands.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Coarsely grind peanuts and green chillies together.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Add the peanut mixture to the squash along with salt and mix well.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- In a non-stick pan, heat butter and when hot add cumin seeds. Let them sizzle for a few seconds before adding the squash mixture.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Mix well and cook for 2-3 minutes more.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Top with some chopped cilantro, extra peanuts if required and serve with a dollop of yogurt.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Makes 4 side servings.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana, serif;font-size:small;"> </span></div>Radhikahttp://www.blogger.com/profile/10656177500526988129noreply@blogger.com4