Cabbage Kootu

Ingredients

Cooking oil: 3-4 tsps

Mustard seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: few

tadka dhals - 1/2 tsp

Green chillies: 4-5 chopped small

Onions: 1 cup chopped small

garlic & ginger paste: 1 tbsp

Coriander powder: 2 tbsp

Tomatoes: 1 cup chopped small

Turmeric powder: 1/4 tsp

Chana dal - 1 cup

Cabbage 1/2 head

Red chilli powder: 1 tsp

Chopped fresh coriander leaves - 1/4 cup

Salt to taste

Procedure

Wash & clean the channa dal. Cook Chana dal in pressure cooker for just 1 or 2 whistles. Cook to al-dente and not too mushy

Cut Cabbage to small pieces and wash it

In a sauce pan, heat oil seasoning it with mustard seeds. Once the mustard splatters add curry leaves, jeera, tadka dhal. Once the dal is well fried, add chopped onions, green chillies and turmeric.

Once the onions are fried, add garlic & ginger paste. Fry well until the raw smell goes.

Add coriander powder & chilli powder and saute for a min

Add chopped tomatoes and fry well until oil separates

Once it's fried, add chopped cabbage and fry well. Cook the cabbage with open lid. If needed add little bit water to cook the cabbage.

Once the cabbage is cooked well, add the cooked channa dal and salt to taste. 

Cook on low flame for 10 mins. Adjust consistency by adding more water if needed.

 Garnish with fresh coriander

Easy recipes for travel or busy schedules

Since we got a vacation home in Lake Tahoe, our travel frequency has increased. Once or twice a month we are on a weekend trip with family or sleep over at a friends house.

Eating outside is nice for a change, but on eating on regular basis is not our preference. So here are some quick and easy recipes for fast cooking during vacation or bus schedules.

Many of these can be partly prepared before hand and frozen or stored away in containers.

Lemon Rice:

Peas Pulov:

Travel - Masala Box

Be it camping, weekend trips, vacation homes or RVing - ready to go Masala box

What's inside my Masala box:

I used a simple files storage box - Easy to store & carry

Peek inside:

What's actually inside:

Stuff like Rice, Dhals, Semiya, Sooji, Moong Dhal etc I pack them in zip lock cover and carry them in a separate bag. Since these persish faster, prefer to pack them as I need it.

For longer trips I like to carry coconut milk tins, tomato paste tins, tin corns, etc - based on what recipes I plan to prepare. Tins are longer shelf life, easy to carry & stock them.

Pancake mix, maple syrup small packs, fruit jams sachets could be good addition too.

Pudina Rice

Ingredients

4 spoons Oil or 1/4 cup Butter
1 bunch - pudina leaves separated
7 Green chillies (based on your spiciness preference)
1/2 bunch - Green coriander leaves
2 spoons Garlic - Ginder paste
2 whole - Star ananas flower
1 inch - chakka
3 - lavangam
1 medium size Onion (chop into thin long slices)
1 cups frozen peas
15 cashewnuts
1 can coconut milk
Dry menthi powder
3 cups basmati rice
salt

Procedure


step 1:
Making green paste:

Take a small non-stick pan, add green chillies and fry. When it starts to change color, add separated & washed pudina leaves and fry. Add a pinch of salt to pudina leaves - it helps keeping the green color

Paste together the above mixer with Coriander leaves to a smooth paste. Avoid adding extra water unless needed

step 2:

Take a kadai, add oil or butter. After oil is header add the whole spices - star ananas, chakka, lavangam. After frying them briefly add onions and fry until golder brown. Now add garlic ginger paste and fry on low flame until you have raw taste gone. Add cashewnuts and fry. Add the green paste prepared in step 1 and fry on low flame. After the paste is fried and raw smell is gone now add the frozen peas. And fry for 5 more mins

[You can also prepare step 2 & ahead of time. You can also freeze it in for later use. If you freeze it, microwave it for 2 mins before using it]

Step 3: In a rice cooker wash the basamati rice and drain out all the water. Now add 1 can coconut milk and add remaining warm water you will need 6 cups in total for 3 cups rice. Add the masala prepared in step 2 and mix. Crush the kasturi menthi in your pams and add it. Add salt to taste. Turn on the rice cooker and let it cook completely.

Serve warm with Yogurt raita.

Baked Yogurt

Baked Yogurt

This is a quick and easy, no eggs baked yogurt recipe. You can get creative with different flavors like tropical fruits - mango, pineapple, or vanilla, strawberries, pista, almonds etc

Ingrediants

Thick Yogurt - 1 1/2 cup

Cream 1/2 cup

Condensed milk 1 cup

Mango Puree - 4 table spoons

Fresh/Frozen Mango pieces (to garnish)

Raspberry/Black berry (to garnish)

Procedure

Take thick yogurt in a bowl and whisk well to make it smooth, with no lumps.

Then add cream, Condensed milk, mango puree and whisk well to form a creamy mixture

Preheat the oven for 325 F

Pour the above prepared mixture into small glass bowls or ramekins for individual serving.

Take a baking tray, create a water bath. Place the glass bowls or ramekins in the water bath.

Once the oven is pre heated, place the baking tray in the oven for 12 - 15 mins. 

To check if it is done, slightly shake the bowl, the mixture should wiggle like a jelly. Leave the bowls in the water bath till for 5 - 10 mins to allow it to cool down.

After the baked yogurt is completely cooled, pour a spoon or two of the mangoo puree to top of the baked yogurt.

Garnish it with mango pieces & Raspberry/Black berry.

Palak Pappu

Ingredients:

1 tsp cumin seeds
1 tsp mustard
6 - 8 curry leaves
3 tbsp Oil


1 cup toor dhal
1 bag palak/1 - big bunch of palak
1/2 tsp turmeric powder
2 tomatoes - chopped finely
1 - large onions - finely chopped
6 cloves garlic 
2 green chillies
1 tsp cumin powder
Red chilli powder to taste
Salt to taste

Procedure:

• Pressure cook toor dhal and smash it (not needed to puree)
• It a hot pot/pan add oil
• Add mustard and let it sputter
• Add cumin seeds
• Add curry leaves
• Add crushed garlic & fry till lightly brown (do not fry it too much)
• Add chopped onions, chopped green chillies and sauté it
• Now add chopped tomatoes, fry until soft
• Add chopped spinach leaves and some salt
• cook until spinach is almost cooked
• Take a hand blender and slightly smash the spinach
• Add smashed dhal, more salt if required, red chilli powder & cook for a few mins on low flame
• Do not add extra water, let it be thick consistency.

Palak Paneer Recipe

Ingredients:

1 tsp cumin seeds
3 tbsp Oil
1 tbsp butter (optional)
1 bag palak/1 - big bunch of palak
1 tbsp cream fresh (optional)
1/2 tsp turmeric powder
3 tomatoes - pureed
1 - large onions - finely chopped
1 tbsp garlic ginger paste
1 tsp garam masala powder
2 green chillies
1 tbsp coriander powder
1 cup paneer cubes (shallow fry paneer to golden brown if paneer not very fresh)
1 tsp cumin powder
1 tbsp fenugreek leaves
Few whole garam masalas 
Red chilli powder to taste
Salt to taste

Procedure:

• Clean and wash spinach and immerse in boiling water with little salt, for 2 min without closing the lid 
• Remove the water from spinach (save the water to use it for later if needed)
• In a small pan fry green chillies
• Mash green chillies & spinach with a hand blender/mixer to puree it
• Heat oil/butter in a deep pan
• Add cumin seeds let it splutter
• Add whole garam masala [ Chakka + bay leaves + Cloves]
• Add garlic ginder paste fry it until light brown
• Add chopped onions fry till golden brown
• Add turmeric + red chilli powder + coriander powder + Cumin powder
• Add pureed tomatoes fry well till it oozes out oil
• Now add the spinach (palak) paste and cook till it oozes out oil 
• Add some saved spinach water to get the right consistency (Dont make it to watery)
• Add Paneer pieces to the gravy and simmer in on low flame for few min 
• Top with little cream & butter ( optional).

Florentine Bars with Candied Orange and Cherries

Makes 40 squares

Shortbread:

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

1/2 cup sugar

1/2 teaspoon vanilla extract

Florentine filling:

6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces

2/3 cup sugar

1/3 cup heavy cream

3 tablespoons honey

1 cup sliced blanched almonds

1/2 cup dried cherries, chopped

1/2 cup diced candied orange peel

1/4 cup all-purpose flour

Topping:

2 ounces bittersweet or semisweet chocolate (such as Bissinger's 60%), melted

For the Shortbread: Position rack in middle of oven. Preheat oven to 350 degrees F. Coat a 13 x 9-inch pan with non-stick spray, line bottom with parchment cut to fit, then spray parchment.

Whisk flour and salt together in a small bowl to aerate and combine; set aside.

Beat butter until creamy with flat paddle on medium-high speed, about 2 minutes. Add sugar and continue to beat, about 3 minutes at medium-high speed, until very light and fluffy. Beat in the vanilla. Gradually add flour, mixing just until blended, scraping down bowl once or twice. Pat crust into an even layer in prepared pan.

Bake crust about 20 to 25 minutes or until just beginning to turn very light golden brown along the edges; it should be dry to the touch. Prepare filling while crust is baking.

For the Filling: Place butter, sugar cream and honey in a medium sized saucepan and cook over medium heat, stirring occasionally, until butter melts. Turn heat to medium-high, bring to a boil and cook to 235 degrees F. Remove from heat and stir in nuts, fruit and flour until well combined.

Pour filling over partially baked crust and bake for about 20 to 25 minutes or until filling is bubbling all over and has turned light golden brown all over. Color might be darker around edges. Cool pan completely on rack.

For the Topping: Place melted chocolate in a parchment cone and make a free-form zigzag pattern all over the bars. Chill to set chocolate; cut into 40 bars (5x8). Refrigerate for up to 1 week in airtight container in single layers separated by parchment paper.Bring to room temperature before serving.

Spiced Poached Pears

A very light and refreshing dessert. Looks very elegant and gourmet. If you have never tasted this recipe, you got to really taste it :)

Ingredients:

2 cups sugar
2 cups water
1 cinnamon stick
4 cloves
1-2 bay leaves
1 star anise  
1 orange

2 cups Port 
    [You can select any good local red wine. You need not go for an expensive red wine. For tiramasu recipes you can alternate red wine with white wine]

4 firm Bosc pears

    [Here I should tell you more about picking the correct pears. For this recipe go with   the Bosc pear. As the Bosc pears flesh is more denser, crisper and smoother. 

When picking the Pears in the market, it should be firm not very ripe. If its very ripe, it it turns out to be very soggy. Make sure you select a good one]

Procedure:

• In a thick bottom saucepan, on medium heat boil water, wine, sugar, 1 orange zest, dried spices. Get it to a good boil. Dont get tempted to add more sugar ;) but hold off from adding more sugar.

• In the mean time peal the pears, try to preserve the steam.
• Cut the pears into 2 halves, in a melon scooper scoop out the seeds [see the pic you get an idea] 

• You can also use the whole pear instead of cutting into 2 halves. But I prefer halves as I feel its a good potion for serving. If you making with the whole pear, de-seed the pears using a sculpting knife and flatten up the bottom of the pears so that you will be able to make it stand.
• Once the liquid has come to  a good boil immerse the pears slowly. Immerse all the pears completely, else the pears which are partly immersed dont get a good color.
•  Take wax paper, trace out the lid of the saucepan and cut the round.
• After immersing the pears, put the wax paper on the top of the liquid and cover the lid.
• On low heat let it simmer for about an hr or hr an a half until the pears are translucent and soft to touch but not mushy, it should be still sort of firm... [I know this sounds little complicated...but its really not :) ]

• Once its done, turn off the heat. Let them cool in the syrup and refrigerate.
• Remove the pears slowly from the liquid.
• On medium heat allow the syrup to reduce. Till it gets a syrup consistency.
• You can use this syrup to serve on the Poarched Pears or you can also use it a topping for icecreams or even for cake moisting.

You can prepare this dessert in advance, you can store in a container in the refrigerator to 2 weeks. If you are making more quantity of pears, you can reuse the liquid(before reducing it to syrup) for poaching more pears.

Serving suggestions:

Keeping the corner of the stem intact, run a sculpting knife to clear slices like a Chinese fan.

Serve Spiced Poarched Pears topped with reduced syrup.

You can also server the Spiced Poach with chocolate Sauce or Chocolate Ganash.

You can also serve Spiced Poached pears with  a scoop of Vanilla ice cream.

Serving the whole poached pear would look like this: [I dont have a picture that I took of the whole pears,so I borrowed this pic from fisherpaykel. This is just to give you an idea.]

For kids, you just need to replace wine with cranberry/apple juice. Check out my kid's friendly recipe here: Poarched pears kids friendly recipe

Poarched Pears - Kids friendly recipe

For a kids friendly recipe, follow my instructions as given in the Poached Pears Recipe but simple replace Wine with Cranberry Juice. Reduce the sugar by half, as the juice is already sweetened.
You can also reduce the spices to just use 1-Cinnamon stick or a vanilla bean, as kids dont prefer too spicy.

Serve with a scoop of ice cream... Yummm delicious & healthy too.

Spinach Cheese Swirls

We hosted a New Year Eve party at my house. For the dinner menu I wanted more of figure foods for snacking. So I decided to get some Puff Sheets and make Spinach Cheese Swirls. This is a very easy recipe, you can prepare in advance and keep it in the fridge, throw it into the oven just as the guests arrive. 

Ingredients

1sheet Puff Pastry Sheets, thawed
1/2 cup shredded monterey jack cheese
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon water
2tbsp onions, finely chopped
a little garlic powder
10oz frozen chopped spinach, thawed and well drained
salt to taste

Directions

 

   1. Preheat the oven to 400°F.
   2. Line the baking pan with parchment paper.
   3. Beat the egg and water in a small bowl with a fork or whisk.
   4. Stir the Cheese, chopped onions, spinach, garlic powder and a pinch of salt in a bowl. 
   5. Unfold the pastry sheet on a lightly floured surface. Spread the mixture on the pastry sheet. Start rolling the pastry sheet from one side like a jelly roll
   6.  Cut into 1/2 inch slices. Place the slices on to the baking sheets. Brush the slices with the egg mixture
   7. Bake for 15 mins or until the pastries are golden brown.
   8. Remove the pastries from the baking sheets serve warm.

My Culinary Classes

After a lot of googling I finally managed to find culinary classes that are conducted over the weekend. This one is at the Draeger’s Cooking School in San Mateo. Downtown. They had a very well equipped kitchen. This was a class for “Chocolate Holiday Desserts” which covered a lot of chocolate recipes.

Chef. Dede Wilson was our chef for the day. She is a cookbook author, contributing editor to the Bon Appetit magazine and she gives numerous TV shows. Her book “Unforgettable Desserts” is fully loaded with mouthwatering dessert recipes. Her book is quite different from other cook books I have read, she gives a lot of details and explains it at every step. This is very needed when it comes to baking. 

We started of the class with lite snacks, were we were server Salad and Silky smooth Tomato and Orange Soup it was yummm. I really loved the soup. It was made by Chef Bill Hutton, who is also the Execute Chef at the Draeger's Cooking school. We made Florentine Bars with Candied Oranges and cherries, Blackout Cake, Spiced Pears and White Chocolate Tiramisu Trufle and Pomegranate Panna Cotta with Pomegranate Chocolate Sause. 

 In the pic: Pomegranate Panna Cotta in Chocolate Cups with Pomegranate Chocolate Sause and Florentine Bars with Candied Oranges and cherries

In the pic: Spiced Pears and White Chocolate Tiramisu Trufle

 At the end of our class we also had chocolate tasting of  Bissinger’s Handcrafted Chocolates.

I will soon be trying various recipes from this book and will definitely share my recipes with my experience here.

I am back :)

I am now back to my small world :) Offlate it's been bit crazy with work, commute to SF, my college work & my culinary classes which have kept me away from blogging. Now I am back and all excited to share my new recipes, cakes & my experience in the culinary classes that i have been taking.

Cooking and baking initially started as my pass time, but now it's more than just a hobby. It's a growing passion inside me. I am squeezing all my time and managing to take some culinary classes over the weekends. I am just loving it :) I will share all my skills, recipes and my experiments upcoming blogs.

I am all excited to get started, just thinking where to start from :)

-Nivu

Simple Cake

Cup Cakes

Cup cakes I prepared for my colleagues for Christmas.

Rate my Cakes

Chocolate Cake with chocolate scrapes

Baby Showers cake
2 Tier cake - Butter cream icing
Butter cream roses
Butter cream icing
2 Tier Fondant cake
French Vanilla cake with Butter cream icing

CAKE TIME.............. :)

Very impressed by the cakes on the food network made me join the cake decorating classes.

I am really loving it. It makes me think I should make cake decorating my full time job hhhehhee.... I wish I could :)

But I am loving making cakes for every simple reason I get.

Here are the pics of my cakes....

Comments are appreciated.

Boarder Rangoli

My Drawings

Pencil shading

Char Coal painting

Mango Pachadi

Ingredients:

Raw Mango 4nos.
Mustard 1/2 cup + 1 tbsp
menthi seeds 2tbsp
urad dal 1tbsp
basin dal 1tbsp
red chili powder 4 tbsp
turmeric 1/2 tspn
oil 1/2 cup
curry leaves 3sticks
red chillies 5nos.
salt to taste

Procedure:

1. The mangoes should be very raw green & hard. Now peal these mangoes & grate them. Leave the seed. Keep aside the grated mangoes.
2. In a non stick pan, on medium heat. Dry fry 1/2 cup mustard & menthi seeds for 3-4mins. Remove from heat & allow it to cool. Once its cooled. Powder them into a fine powder.
3. In a non stick pan, on medium heat. Add oil, once the oil is hot add 1/2 tbsp mustard. Once mustard starts to splutter add urad dal & channa dal fry till golden brown. Now add curry leaves & red chillies. Now add the grated mango & fry. Add salt, chili powder & fine powder of mustard & menthi prepared previously. Mix well.
4. All it to simmer for 20-30mins. Keep mixing it in between.
5. Once its done, remove from flame allow it to cool. After completely cooling, store it in a air tight container. Its also gud idea to store in the refrigerator to increase the shelf life.