Wednesday, February 27, 2013

Oats Porridge

Aishwarya usually likes to have cereals for breakfast. But as she got her braces fitted just yesterday, it was painful for her to chew. So when I asked her what else she would like to have for breakfast, she asked for the oats porridge the way my mom makes it. This is the only way she would have the oats porridge and she always claims that her grandma's recipe for this is the best in the "whole wide world". This is not a quick recipe, but the end result justifies the time and effort.
Oats-1 heaped tablespoon
Water-1 cup
Sugar-2tbs or to taste
Milk-1 cup
Add oats and water to a thick bottom pan and cook the oats at medium heat stirring occasionally till the oats is cooked and water is reduced to half the amount. By this time the oats would have thickened and would be looking like thick paste. Now add sugar and milk and  stir continuously till it comes to a boil. Add cardamom and switch of the stove. It may not look so thick now but will turn to a smoothie consistency  once it cools down.

Sunday, February 24, 2013


Whenever I prepare a batch of dosa batter, I typically make it as thick as possible. This way I can dilute it to whatever consistency needed for the specific dish I am making. I always make it a point to prepare the batter almost every week. Having the dosa batter ready and available in your fridge is a lifesaver as it opens up so many different possibilities of the foods you can make in a jiffy - dosa, paniyaram, masala dosa and uthappam. Uthappam itself you can make in so many different variations - like onion uthappam, tomato uthappam or a mixed uthappam like this one, not to forget the plain uthappam.
Of the different variations of uthappams, this particular one is my favorite. Hope you would all like this too.
Dosa batter
Coconut-1/2 cup grated
Onion -1/2 cup sliced
Green pepper-1/2 cup sliced
Tomatoes -1/4 cup deseeded and  sliced
Green chillies - 2-3 (chopped)
Cilantro few (chopped)
Curry leaves - few (optional)

Mix onion,green pepper,tomatoes,chilli,cilantro and salt and set aside.
Heat a pan when a it is hot pour a ladle full of the batter onto the hot pan and slightly spred if needed  it should be thick like a pancake.Sprinkle coconut over the batter. Now add the mixed veggies over  the coconut sprinkled batter. See that you do all this immediately after pouring the batter before the batter starts to cook.Drizzle a tsp of oil around the uthappam. Cover the uthappam and  cook for 4-5 mins on low heat.When golden brown, turn drizzle a few drops of oil around the uttappam  and cook for another minute.Serve with chutney of your choice or just tomato ketchup.

Thursday, February 21, 2013

Cheesy'N Garlicy Cauliflower Bread

I am yet to see any kid who doesn't like pizza. But that is not the same when it comes to veggies for most kids. One of the complaints that I often hear from moms is about how difficult it is for them to make their little ones have their daily dose of veggies. But what if you can make a pizza with just the veggies only - and tasting as delicious as a real pizza? Well, look no further. This recipe is so easy to make and delicious that your little ones would be after you asking for more.

Recipe Source:Mom,What's For Dinner
1 &1/2 cups cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil
For Topping:
2 tablespoons softened salted butter
 2 cloves garlic, finely minced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping

Preheat oven to 450 degrees.
Wash the cauliflower and rice the cauliflower. I minced it in my food processor.The minced cauliflower should be around 1 1/2 cups, for that amount I used half a medium sized cauliflower.Now microwave this for 5 minutes.Let it cool.

Meanwhile prepare your baking sheet or pan by spreading a small amount of olive oil on it and top with parchment paper,I used aluminium foil and it turned out sticky at the edges.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into desired shape
Bake at 450 degrees for 15 minutes.
Remove from oven.

Mix 2 Tbs butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!

Monday, February 18, 2013

Huevos Rancheros

Today got up late and lazy which is norm for me on any holiday . But I woke up with a big appetite. As I got up late, I thought of combining the breakfast and lunch in one meal - have a big meal that would keep my family full till the dinner-time. When I checked my refrigerator  I had some veggie loaded chillis and some ripe avocados that needed to be used up. As always I had Tortillas  in my pantry. So whipping this up took only about 10 minutes and it was one delicious and wholesome meal.
Huevos rancheros - means "Rancher's Eggs" in Spanish and is a traditional mid-morning food served in Mexican farms. Non-Mexican additions like cheese, sour cream, lettuce etc. also became part of the many variations of the basic recipe over the years.

Recipe source: Foodnetwork
One 15-ounce can whole peeled tomatoes, undrained
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One 16-ounce can refried beansor vegetarian chilli optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
shredded iceburg lettuce
Sour cream, for serving
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.I have used a  chilli that I made with black beans and kidney beans and loaded with veggies

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place some lettuce on the tortillas followed by beans or chilli ,sauce top it with 1 egg. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream. Repeat  with the rest of tortillas.

Wednesday, February 13, 2013

Mocha Chocolate Cake with Butter Mocha Frosting

Valentine's Day had always been just like any other day for me. But it all changed 12 years back. And even more so in the past 3 years. Some of you may be wondering about these numbers. So let me put to a rest all your questions before you come up with your on conclusions.  I had been married for 12 years, and being someone who always believed in love after marriage, Valentine's day had no special significance to me prior to that. And coming back to the significance of the number 3, it was 3 years ago on a Valentine's day that I started this blog - something that brought me friends from all around the globe. Though I don't say this often, I would like to thank all of those who visit me here and those who takes their time to comment. It is you guys who keeps me motivated. Love you folks- I am sure I won't be able to find a  better day to say that to you all.
This Mocha chocolate cake with butter mocha frosting is a perfect cake. If you are a mocha lover you will not be able to stop with just one slice.
Wishing all of you a Happy Valentines Day!
May this Valentine’s Day and all the coming days be filled with love, understanding, and contentment as you journey through life with those you hold dear.
Recipe source (cake):
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Butter Mocha Frosting recipe follows
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or as I did one heart shaped pan and cupcake pan . Line with parchment paper or cupcake liners, then butter and flour the heart shaped pan. I made one heart shaped cake and 8 cupcakes with this batter.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place the cake  flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the frosting.I used Bournvita crumbs to decorate the sides and piped the top with more frosting using a round tip

Butter Mocha Frosting
2 1/2cups  powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1tbs hot water mixed with 1 tbs instant coffee
1 teaspoon vanilla extract
3 tablespoon sour cream
Combine powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough sour cream to make a smooth and spreadable frosting..

Sunday, February 10, 2013

Serradura/Sawdust Pudding

As this is the Valentine's day week, I thought of posting a dish that is simple and requires no cooking.  As this year the Valentine's day  is falling on a working day, this would be an quick,easy and delicious dessert for those who want to woo your other half with your culinary skills. This is so simple to make that even a beginning cook can put this together with little effort.

Recipe Source:Corner Cafe
Makes 4 cups
125g (about 15 pieces) Marie biscuits
300ml thickened (whipping) cream
90g (3 oz) sweetened condensed milk

Roughly break the biscuits and put into a food processor. Blend into fine crumbs; set aside.
Beat the cream and sweetened condensed milk together until firm. Transfer the sweetened whipped cream into a piping bag fitted with a 2cm star- or round-nozzle. Spoon about 1 tablespoon of the biscuit crumbs into the bottom of each glass . Pipe a single layer of whipped cream on top of the biscuit crumbs . Repeat layering  1 more time with the crumbs and cream until you have 2 layers of crumbs and 2 layers of cream in the glass. Spoon another tablespoon of biscuit crumbs on top to finish .
Chill in the refrigerator until ready to serve.

Wednesday, February 6, 2013

Garlic Naan

Most of the Indian breads I have tried making at home. But naan was an exception. But this is a favorite of Aishwarya. Whenever we go out to an Indian restaurant, she would have this for sure. So one day she challenged (tricked ?? ) me to making naan.
This turned out to be soft and fluffy and retained its softness even after a few hours. I already made it couple of times and am sure would be making many more times.

1 tbs active yeast
1 cup warm water, about 110 degrees F
1/4 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
6 cups flour or as needed
16 cloves of garlic
Cilantro optional
Nigella seeds optional

Dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
knead the dough again for a minute
Preheat the oven with baking tray to 500 degrees F .Divide the dough into 8 equal parts and shape them into balls.Roll out each ball into triangle, ovals or your favorite shape about 1 cm thick. If desired, top with nigella seeds or minced garlic and cilantro.I used only garlic.Slightly press it into the dough.Transfer the rolled out dough into the baking tray and bake for 4 to 5 minutes.Then after that broil for 1 minute.
Take naan out and brush with butter and serve hot.

Sunday, February 3, 2013

Dukbokki (Korean Spicy Rice Cakes)

Aishwarya has friends from different nationalities. Whenever her friends comes over, I serve only mildly spicy dishes  thinking that they won't be able to tolerate spicy food as well as we do. So it was a surprise to me when Aishwarya's Korean friend wanted to try out the Indian pickle. At first I refused, thinking that it would be too hot for her, but she insisted on having it and ate it without any issue. Then she told me that some of their Korean food was even spicier.This made me wanting to try some such hot dishes.
This is one such dish I tried out.

2 Cups Sticky Rice Cake Sticks,
2 Cups of Cabbage
1/2 Onion
1/2 Carrot
2 King mushroom
2 Green Onion
5 Garlic
2 1/2 Cups Water(if you prefer less sauce add 1/2 cup)
3 Tbsp Red Pepper Paste
1 Tbsp Pepper Powder
 2 Tbsp Corn Syrup
1/2 Tbsp Sugar
1 Tbsp Soy Sauce
 Sesame Seeds  and green onion to garnish (optional)
Sock the rice sticks for a minimum of 1 hour.
Heat a tablespoon of oil in a saucepan.Saute garlic and onion for a few seconds,add rest of the vegetables.Add water and rest of the ingredients and cook stirring occasionally till the sauce gets almost dried up.Serve hot by garnishing with green onion and sesame seeds.

Saturday, February 2, 2013

Pizza Pull-Apart Bread for Super Bowl Sunday!

With the Super Bowl fever on, everyone is loading up with foods to go with the big occasion. Of course, being San Francisco Bay Area residents, we would be rooting for 49ers. But whichever team you are rooting for, this would be a good snack to root for.
Recipe source: Southern Bite
2 – 6.3 oz can of large southern style biscuits (8 in each can)
1 – 14.5 oz jar of pizza sauce
1/2 green pepper, seeded and diced
1/2 onion, diced
2.25 oz can sliced black olives
2 cups mozzarella cheese, divided
1/4 cup grated Parmesan cheese
Open biscuits and cut each biscuit into quarters. Place in a large bowl.
Add pizza sauce to bowl and Stir gently to coat. Add diced pepper and onion, Parmesan, olives,  and 1 cup mozzarella cheese. Stir gently to combine.
Pour mixture into a greased Bundt or tube pan and bake at 350 degrees F for 45 to 50 minutes or until golden brown and biscuits are done throughout.
Remove from oven and invert onto a platter while hot. Top with remaining cup of mozzarella.
Related Posts Plugin for WordPress, Blogger...