Adapted the recipe from the book Savoring soups and salads.
1/2 cup raw whole cashews
In a heavy wok, pour the oil and place over medium heat. When the oil is hot, add the cashews and keep frying until golden brown.
Cut the puff pastry sheet to form a long rectangle shape. Line a baking sheet with parchment paper and dust with some flour. Place the pastry in the baking tray.
Place a rod/dowel in the center of the puff pastry and fold them. If the dough is too sticky, sprinkle with flour.
Cut the edges into 1/4 inch strips running the knife. Make sure not to apply pressure on dough, so they won't tend to stick together. Unfold the dough carefully and remove the rod.
Place the chopped eggs diagonally in the center. Sprinkle with salt and pepper. Top it with the onion mixture.
Bake in a preheated oven at 375 degree F for about 30 to 40 minutes, or until the edges are golden brown. Cut into long puffs and enjoy!
It’s incredible how we cook frantically at times, to fix a quick dinner or a short lunch. But often times, we crave for a delicious meal, slow cooked and simmered to perfection, with an enormous touch of seasoning. I suppose in those days, women spend most of their time in their kitchen, relaxing and taking their own time to cook. And I suppose that’s one of the best workouts, which keeps them fit all through.
Today often we eat out at work, microwave some pre-cooked foods or worse, grab a burger from a fast-food restaurant. Not really knowing (or rather caring) what's good and what's not. I suppose this is mostly the daily happenings with working women.
But, for all those days of fast-food, for all those days of eat-outs, for all those days of unhealthy-meals,
here is something with a difference. Inspired and adapted from Panera Bread’s soup in a bread bowl, dear friendly friends, I present you, savored and sweltered onion soup in an incr(edible) bowl.
SOUP IN A BREAD BOWL
Slice the bread at the top, just to make a slight opening at the top. Scrape out the soft bread carefully from inside the loaf. It should look like a hollow bowl. Place the bread bowl under broiler for 1 minutes(or less), just to harden the surface. This is done to avoid the bread from absorbing the liquid from the soup.
In wide pan, heat the butter and oil over medium heat. Add the onions and leave it to cook till tender[do not stir in between]. Once tender or lightly browned, fry the onions over medium heat, till they become nicely browned(dark golden brown).
Add the vegetable stock and beef or chicken broth if using, along with the ginger and bring to boil, reduce and simmer for 20 minutes. Mix in the chopped cilantro.
Spoon in the soup into the bread bowl, and top it with cheese if using and broil for just 30 seconds or until the cheese is melted. Serve immediately with corn or tortilla chips.
So, there I stood. Right in the kitchen. I hesitantly took a peep at my pantry. One fat onion was boldly starring at me. And that's it. No tomatoes. No Eggs. No Greens. May be a few leftover vegetables. What could be much worse than your pantry missing few important ingredients, especially tomatoes, especially when your friend is joining you for lunch?
And what could be better than calling mom and asking for suggestions? And what else could be better than the simple mix matches she gives? And so, there I stood. Right in the kitchen. I hesitantly mix matched the ingredients. I was boldly looking at the simply, but enormously savored vegetable curry.
Grind the above ingredients to smooth paste adding little water or more as required.
For the Kurma
In a hot pan, add oil, mustard seeds, curry leaves and onions and fry till golden brown. Add the ginger garlic paste and fry till the raw smell goes.
Add the vegetables, salt, coriander powder, cumin powder, simmer, cover and cook until the vegetables are done.
Add the grinded mixture along with water and bring to boil for about 10-15 minutes. Switch off. Garnish with Coriander leaves.[Which my pantry was missing this time:( ]
Can go well with rice, chapathi, or as a soup by itself.
P.S And my friend loved it a lot, so much that she took the left over with her- sparing me the empty vessel :(
Sending this recipe to Cooking with Seed-Cardamom event hosted by Priya's Easy N Tasty Recipes.
Somewhere in the middle of shaping the candies, I looked down at my fingers. I Just looked. I hear you say, so what? doesn't everyone look at their fingers...or actually hands? Yes. Well, okay. But, not everyone have memories attached to it, well..maybe or maybe not, as I do.
There we [my sister, brother & me] were, standing near the kitchen door wanting,..no waiting...no watching. Wait,..yes definitely its 'watching' this time - watching our mom's tender fingers wandering in the coarse, stickier, nuttier peanuts, well you get the point. She tries to shape them into perfect round candies. For some reason, our cravings for these soft, sticky candies becomes harder, ignoring her little efforts.
Do you think we waited for our mom to shape them? Yes, No..I mean No. Cravings overcoming patience! And you know what happens. Grab a handful. Indulge in happily. Ignore mom's little angry face. Such a fragrant and delectable fellas you see. Couldn't stop eating them - then and even now. But, I do have the patience now, to shape them - just to complete my mom's work. Sweet isn't it?
PEANUT CANDY/KADALAI URUNDAI
Sometimes life feels like more of co-ok-ing. Breakfast and lunch and dinner and snacks and finally cleaning up the mess. Everything just inside the kitchen. That completes the active part of our daily life. But do we get exhausted and tired? No, we don't. Luckily there are feelings -accomplished and satisfied to the rescue.
We spread a little love on everything that comes out from our kitchen. But wait, what about the dull and cranky mornings? Pour a bowl of cereal or spread a little butter on a steamy toast! cereal - boring, bread and butter - not again, please.
What else can go on a breakfast toast? why not spread a little super-fast, healthy and delicious 'Spread'...and spread with warm feelings? I am not talking about Philly here. Well, you will see!
Mix everything in a bowl and spread them over a nicely toasted bread. Can use 1/2 inch cut French bread or Italian bread slices.
For me, inspirations comes in all forms. Looking at a beautiful picture-I get inspired to paint. Looking at the 'seconds' needle- I get inspired to keep trying. Looking at a tempting food- huh, lets see. Do I get inspired to cook? gosh no, with no second thoughts, I would dig in right away.
But, I do get inspired to cook-looking at a tempting food picture. And that is what I did when Madhur Jaffrey talk about the delicious and healthy Moongdal Chilla in her cookbook. I liked her idea of adding lightly mashed peas to the dosa-which gave a vibrant look to the dosa. Yellow and green!
Have you read her book? I was enchanted at the start, with her perfectly pictured spoon of fresh garam masala and the reason for making them fresh, to a wide range of Indian dishes with healthier options, and finally her question in blissful ignorance-And, to end, would you care for a paan? oh.. I would, definitely!
MOONGDAL DOSA/CHILLA WITH PEAS
[in Andhra its called as Pesaratu]
Soak the moongdal in water for overnight or for at-least 4-5 hours, and grind adding little water to make a dosa batter.
Cook the green peas for 5-10 minutes and slightly mash it with your finger. Add the green peas, onion, salt, turmeric, baking soda and coriander leaves to the dosa batter.
Make dosas slightly thinner, than the normal dosa, to cook it evenly. And make sure to add 1/4 tsp of oil or more at the edges of dosa while cooking.
And, to end, would you care for some more interesting moongdal dosa recipes? Here are other reasons to be inspired-
Or rather should I say Healthy Kitchen? In her kitchen, she inspires us by making moongdal dosa with brown rice. Weight watchers, you might want to keep a close tab on her blog! Almost all her recipes are health-friendly.
Priya's Easy N Tasty recipes
Substituting rice with Oats in otherwise normal moongdal dosa-gives us an insight about her touch of creativity! With wide variety of innovative dishes from all around the world, her space is definitely one of the essential bookmark in everyone's kitchen.
Simple Indian Food
Gives us a traditional and an authentic pesaratu! A blog with almost all Indian recipes you would look out for. You name it, and she has it. Not just recipes, her blog is also a path to- hundreds of active Indian food bloggers through her blogger series.
Opening a blog to the sight of a delectable dish, with pleasurable and inspiring photograph, is definitely one of the pleasant blogging experience. With it, comes the passion for cooking and the reason for indulging in food photography.
Those simple thoughts of innovation and touches of creativity, brings an utterly incompetent dish out from your kitchen to others. And that, truly is reward-able.
This post 'Dedication with Love' comes with the feel-good love for all my lovely readers, on this special day. Dedicating this sweet treat to all the lovely bloggers, who unknowingly by their endless efforts inspired and encouraged many others to cook including me! So, herez wishing you all a very Happy Woman's Day!
CARAMEL CHOCOLATE SHORTBREAD BARS
Adapted the recipe from food network.
Preheat the oven to 350 degrees F and place the rack in the center of the oven to avoid burning the shortbread.
Line the baking dish with parchment paper or grease with butter.
Cream the butter with Sugar, add the vanilla extract and mix well, add the salt and flour and mix using a hand or electric mixer for few minutes until everything is well mixed and forms a soft dough.
Press the dough onto the baking dish to about 1/4 inch thickness and bake for about 15-20 minutes depending on your oven, till its slightly brown on the edges. Remove and cool.
Transfer the caramel to a microwave bowl and warm for about 2-3 minutes and spread evenly over the shortbread and leave it to set for about 20 minutes.
Melt the chocolate along with butter in a bowl, placed over a simmering pan of hot water, and let the chocolate melt. Once melted pour over the caramel layer and leave it to set for 10-15 minutes.
Cut with the sharp knife into equal squares, store in an air-tight container & refrigerate and definitely Enjoy!
Sending this recipe to Bake-Off event.
Sometimes, we crave for delicious, home-cooked, complete and a filling meal, like the simmering pot of chicken curry from our grandma's kitchen. But there are times, when we want simple and 'on the go' breakfast. As simple as bread, butter and sugar! Here is one such recipe. Bake the pancake and toss in few vegetables and there you go, healthy and a simple breakfast.
BAKED VEGETABLE PANCAKES
Recipe Courtesy : tasteofhome magazine.
For the Pancake
All purpose flour - 1 cup
Eggs - 1 beaten
Milk - 1/2 cup
Baking Powder - 1/4 tsp
Baking Soda - 1/4 tsp
Butter - 1tsp
Salt - 1/4tsp
Or, for a quicker breakfast, use a store bought Bisquick Pancake mix!
For the Topping
You can use any vegetables you prefer, but here is what I used.
Broccoli florets - 1/2 cup
Green Bell Pepper - 1/4 cup
Onions - 1 Sliced lengthwise
Tomato - 1 Chopped
Mushroom - 1/4 cup (Optional)
Frozen Corns - 1 tbsp
Jalapenos - 1 tsp Chopped (Optional)
Carrot and peas - 1/2 cup
Oil - 1 tsp
Ground Pepper or Chili Powder - 1 tsp
Cheese - Shredded 1/2 Cup (Mozzarella or Cheddar)
Place the un-melted butter in a pie-pan, and place it in the oven, pre-heated at 450°F, and heat until the butter is melted.Carefully, tilt the butter to coat the pan.
In a separate bowl, mix the ingredients for the pancake until smooth. Pour into the pie-pan and bake for 12-16 minutes or until brown.
While the pancake is baking, heat oil in a skillet, add the onion and fry for few minutes, add the vegetables and fry for few minutes in a high flame, till tender and crisp. Add salt and chili powder.
P.S.Cooking the vegetables can be skipped, if you prefer raw-vegetables.
Once the pancake is done, remove the pan carefully, sprinkle the cheese and top it with the cooked vegetables. Return the pie-pan to the oven and bake for another few 3-5 minutes, or until the cheese is melted.
P.S. Instead of vegetables, you can top it with berries, powdered sugar and whipped topping for a sweet treat!
Sending this recipe to Sunday Snacks-Healthy Snacks event, Jihva for Ingredients event hosted as Jhiva-Breakfast event. Sending the photo to the DMBLGIT event hosted by Susan of the The well seasoned cook
Gone are those days
Memories remain, close in many ways
Cooking and Photographing, tired she lays
Thinking about, Mom's salad days!
Got too emotional, I guess..never mind! My favorite evening-munch. Coming back from school, I would right-away indulge in the salad, never bothering to change my uniforms. Its the 'only' healthy food I loved those days:).
Coming to the recipe, I always prefer my mom's way, with no optional ingredients listed. But you can always try adding some onions & tomatoes, and I guess the kids would love it with fresh grated coconut.
CHICK PEAS SALAD
Garbanzo Chickpeas - 1 Can Or [1 Cup Soaked Overnight and Cooked]
Coriander Leaves - 1/2 cup
Mint Leaves - 8 to 10 leaves
Green Chili - 1 small
Lemon - 1 tsp
Oil - 1 tsp
Onion - 1/4 onion Chopped finely (Optional)
Tomato - 1/4 tomato Chopped finely(Optional)
Coconut grated - 1/4 cup (Optional)
If using canned peas, remove the peas from the can, transfer to a vessel and wash in fresh water 2 to 3 times. Set aside.
Grind together coriander, mint and green chili to a coarse paste.
In a non-stick pan, heat oil over low heat, add the paste and fry for 2 minutes. Add the chick peas and salt and fry for few minute until well coated.
Add lemon juice and adjust salt. Sprinkle with onions and tomatoes or coconut (if preferred). Serve hot!
Sending this recipe to Show me your Salad and Carnival of Salads events. Also sending this recipe to My Legume Love Affair (MLLA) Edition 21 event and Family Favorite event.
If you have ever been to coffee day, and diligently lingered on those smoky, vegetable stuffed croissants, you will understand the reason behind my post-title. Yes! The soft-sweet croissants with the spicy stuffing made me a coffee-day fanatic.
But I never took it to making them at home, not until..couple of days back. When I came across 'Crescent Samosas', yes, that's how they named it in the 'tasteofhome' magazine, it unknowingly kindled my remembrance of those tasty eat-outs. So, here I am.
Followed the same procedure as mentioned in the recipe, with an authentic-samosa stuffing. You can try using your own savory or the kids-friendly sweet stuffing. Do watch this video, if your are not familiar with rolling the crescents.
I used 1 Can(8-0z) reduced-fat crescent rolls [I used Pillsbury Crescent]. Contains 8-triangles.
In a pan, saute the cumin seeds, green chili, garlic and onion in oil until lightly browned. Stir in the peas, carrot and potato. Add the coriander powder, armchur powder and pepper. Transfer to a bowl and lightly mash them Sprinkle with garam masala.
Separate the crescent dough into 8 triangles. Place 1 tablespoon of the stuffing on the wide end of each triangle; roll from the wide end and curve at the edges to form the crescent shape. Make sure to keep the pointed-end underneath when arranging on a baking sheet. Use an un-greased baking sheet.
Bake at 375° for 10-12 minutes as per the instructions on the tube or until golden brown.
If there is any food, that seems comforting and calming, its definitely a warm bowl of soup. A sip of warm, creamy, flavorful soup during the winter is heavenly, as most of us would agree.
Adapted the recipe from here. There are quite a few versions of making a lentil & carrot soup, like adding whole veggies or lentils to the soup without blending. Even the type of lentil used might give a different taste. But, I liked this one, a modified version with a hint of ginger and sourish yogurt at the finish. And hence sticking to the same!
P.S.In all the excitement, I forgot to add the turmeric! That would be the reason for my 'pale' yellowish soupy!
CARROT LENTIL SOUP
Dry roast the cumin seeds in pan over a medium heat and ground the cumin coarsely, using a grinder or a mortar-pestle.
Heat oil in the same pan, add the ginger pieces and onion and fry till browned. Add the vegetable stock along with the grated carrots, turmeric and lentils and cook over a medium heat, until the lentils are tender.
Stir in the grounded cumin. Switch off and let it cool. Blend smoothly in a blender. Transfer the soup to the pan and re-heat for about 3-4 minutes. Add some more vegetable stock if the soup is too thick.
Serve sprinkled with coriander leaves, red chili flakes and pepper powder and yogurt.
Sending this recipe to Usha's Healthy Inspirations event.
Upon kind request from my dear husband, I have been cooking all sorts of greens, lately. So much that, I wanted to add greens to all my dishes.
When I googled for a chicken recipe with greens, came across quite a few interesting combination, and finally settled for the one in this page. This recipe seemed very simple and also suited me. I modified a little, well, mostly the method and consistency and tossed in a few additional ingredients.
Methi and Chicken is an authentic hyderabadi recipe. The soft chicken complements the slightly bitter methi well, and the tangy tomato gravy adds an additional taste to this curry.
METHI CHICKEN/MURGH CHICKEN
Wash and marinate the chicken with 1/2 tsp salt and turmeric powder for 10 minutes.
Take a heavy-bottomed pan, heat oil, splutter the mustard seeds, cumin seeds, cardamon, clove and curry leaves. Add the onion and fry till nice brown. Add the ginger garlic paste and fry till the raw smell goes.
Add cumin powder, coriander powder and red chili powder and fry for 1 minute. Now add the chicken pieces and toss everything to coat the chicken well. Cover and cook for 15 minutes in a low flame, till the chicken is tender.
Now add the methi leaves and cook for another 2 minutes in a medium flame uncovered, till the methi leaves starts to wilt.
Add the tomato puree along with yogurt and 1/2 cup water and bring to boil. Cook for another 10-15 minutes until the oil oozes out. Add coriander leaves and switch off.
Note: For the chicken to be tender, after thawing, transfer the chicken to a Ziploc bag. Take a big, nice pestle or any similar tool and beat the chicken on both sides, taking care not to crush the chicken or tear the bag. This helped me especially when I used frozen poultry.
Sending this recipe to the event Served with Love, organized by Gourmet Affair.
Its been over a year I visited my home country, and for me apart from few other things, it means only one thing. My kitchen pantry is missing homemade masala's from my mom. By which, you are forced to making your own masala, and believe me it was worth an experience.
We often wonder why the food is so tasty and authentic at our grandparent's, its just because they use everything fresh, starting from the stone grinded coconut paste to fresh ginger garlic paste and much more.
Here is my attempt to make my curry paste at home for a 20-minute dinner! Yes! it just took me 20-minutes for making this healthy sweet potato and spinach wraps from scratch, of-course except for the pre-cooked chapathis!
SWEET POTATO WRAPS
My plan was to make the most common and popular street food known in every corner of Tamilnadu, the so called 'Kothu Paratha'. Unfortunately my pantry was missing the important ingredient-'the egg' to make the recipe.
But this one is yet another paratha recipe, which is a daily menu in almost all south-Indian restaurants. I used almost the same ingredients which calls for chili paratha, but varying the method of preparation. There are few different recipes for a chili paratha, which I promise to post later.
A simple recipe but a hot and spicy one, as its name suggests.
Until few months ago, the cutlets I have tasted, or as a matter of fact, the ones I made, be it vegetable or meat, its always just been a combination of potato, bread and the cooked vegetables combined all together and deep fried.
But, a couple of months ago, I happened to taste seasoned meat stuffed inside potato shells at my friends. Its was so delicious, and the taste that lasted in my tongue took me here. Mostly followed the usual cutlet recipe, with just a traditional vegetable stuffing.
P.S. Don't be deceived by the ingredients and steps, its was quite simple and easy to make.
STUFFED POTATO CUTLETS
For the shells
Let the potato sit on the counter top, and let it cool down. Mash the potatoes in a large bowl with hand or a potato masher.
Soak the bread in warm water, squeeze out the water keeping the bread between your palm, and add it to the mashed potatoes.
Add salt and knead the dough well.
If the dough looks to sticky, add few dry bread slices and knead well.
Brush with oil and set aside and proceed with the rest of the ingredients.
For the filling
Heat Oil, splutter the cumin seeds and red chili or green chili.
Add ginger, garlic and curry leaves and fry for few minutes.
Add Onion and fry till slightly brown. Now add all the ingredients fry for 2 minutes.
Add water, simmer, cover and cook for 10-15 minutes till tender.
Once the water has been absorbed, or evaporated, fry for another 1 minute or so, till the filling looks absolutely dry and well fried.
For the Coating
Making the Cutlets
Apply few drops of oil in your palm, Take a small portion of the dough, and flatten out with your palms, or roll using a rolling pin.After rolling, spoon in the filling.
Fold the dough, from one side and seal the edges. Dip it in the beaten egg and cover with the bread crumbs.
Shallow fry the cutlets in a wide pan with 4 tbsp of vegetable oil and dry in a paper towel. Serve with mint or coriander chutney.
Sending this recipe to Think Spice - Think Amchur event hosted by Bhagya of Taste Buds, started by Sunita of Sunita's world.
Now add the coriander powder, red chili powder, turmeric powder and salt. Fry for 1 minute.
Add the spinach paste and let it simmer for 3-4 minutes. Add the tomato paste along with 1/4 cup of water and cook for 3-4 minutes in medium heat and bring to a smooth consistency. If preferred, you can add cashew-nut powder now along with the paneer cubes and cook for another 1 minute string.