Today is my second son's Birthday. I baked Tres Leches Cake from Chef in You site. The cake was very tasty and moist. Tried some basic decoration with some items I had at home. Nothing fancy but my two boys liked the cake. I am not going to post the recipe as I followed it exactly. Please check out the recipe here .
I know it is almost 20 days into 2011 but I had made this chocolate cake for a small get together in my home. I got the original idea from 4th sense cooking and it was huge success. It was the "Perfect" chocolate cake. It was moist inside and it tasted like a small bite of heaven in my mouth. I did not make a single change to the recipe so see no point reposting it. I decorated the top with white chocolate chip and we loved the contrast. Make this and I am sure you will enjoy it.
Sending this to Bookmarked Recipe's hosted by Priya.
This recipe is a total inspiration from Priya's blog. This one was a brilliant use of the super nutritious quinoa in our traditional cooking. I got her inspiration but I used my mom's method of making this dish. I would have never guessed quinoa to go well with eggplant but this dish was super yummy.
Ingredients :
- 2-3 eggplants cut to bite size pieces(I used the Japanese eggplant)
- 1 cup quinoa
- 1 tsp curry powder
- 1 tsp turmeric powder
- salt to taste
Seasoning :
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dhal
- 1/2 tsp jeera
- pinch of hing
- peanuts (optional)
- curry leaves (0ptional)
Method:
1. Wash the quinoa and then add two measure of water for one measure of quinoa. Microwave it for 20 minutes. The grain will turn into a glossy color. You can fluff this with your fork.
2. In a large pan add the oil and the seasoning ingredients. Once the urad dhal turns brown add your chopped eggplant. Add turmeric and salt and cook till the eggplant becomes soft. Now add the curry masala and mix till the spices coat the eggplant well.
3. Turn the heat down and add the cooked quinoa and mix it well. Use a fork for this other wise the quinoa breaks a lot.
Serve hot with raita or papad.
Sending this recipe to
Bookmark recipes created by Priya of Mharo Rajasthan and and hosted by US masala.
Cooking with whole grains guest hosted by Priya Mitharwal and started by Kiran
This months tried and tested event features vegi inspiration. I had a few recipes I had book marked and I decided this was a good time to try these. I picked two of her recipe to make a light dinner. The first one is Sweet potato buns. This was a simple and a healthy bun to prepare. Made very few changs to the original recipe.
Ingredeints:
- 3/4 cup oat flour
- 1 cup whole wheat flour ( atta)
- 1/4 cup toasted wheat germ
- 1 1/2 tsp bread machine yeast
- 2 tsp brown sugar
- 1 cup mashed cooked, mashed sweet potato
- 1 1/4 tsp salt
- red chili flakes to taste
- 2 tbsp oil
- ground cumin and whole pepper, flax seed
Method:
1. Mix the oat and wheat flour with salt.
2. Add the ground cumin, black pepper and flax powder. Mix in your crushed red chili flakes with salt and brown sugar.
3. Now add the salt, and yeast (as I am using bread machine yeast I typically skip the proofing part). Add the sweet potato and now kneed the dough with required water until you get a soft and a pliable dough. I kneeded mine for 10 minutes.
4. Add 11/2 tbsp of olive oil and kneed it more until the dough absorves all the oil. Coat this soft dough with more oil and keep in a clean bowl that is twice the size of the dough.
5. Keep this in a dry place and let it rise for an hour or so. It should double its original size.
6. Now take the dough and seperate them to small balls. The size depends on how big you want your bread to be. Now line these dough balls in a greasd baking sheet. Let it raise for another hour.
7.Meanwhile preheat your oven to a 375 degree. Bake these buns for 20 minutes. Adjust temp to suit your oven.
Serve them hot with a soup which is exactly what I did. I made a minestrone soup to go with these delicious bread which was another recipe from veg inspiration. Here is a link to the original recipe. I had the day to myself and I was planing this soup for dinner. So I used a cast iron pot and simmered it all day. When I served it at night it was very flavorful and the vegi's had become very tender.
Ingredients:
- 1/2 cup white beans (I used lima beans) cooked
- 1 cup dried pasta ( I used shell pasta)
- 1 medium yellow onions
- 2 medium carrots chopped
- 2 stalks of celery chopped
- 3 very large tomatoes
- 1 tsp each of dried basil and oregeno
- 1 tsp red chili flakes
- 1 tsp of black pepper
- 1 tbsp of sun dried tomatoes (I used the one soaked in oil)
- 3 tbsp of tomato paste (I used this because I did not have vegetable stock)
- 1 tbsp oil
- salt to taste
Method:
1. In a large cast iron pot add oil and saute your onions. Once they become translucent add the carrots and celeray.
2. Cook them for a couple of minutes. Now add the chopped tomatoes, tomato paste and 2 - 3 cups of water, salt and let it simmer. I let this go at a low flame for an hour.
3. Now add your sun dried tomatoes, and all the spices. Add more water if needed. Mix in your boiled beans.
4. If you have time then I suggest you keep the cast iron pot in a low heat and let it cook through out the day. Otherwise try to use a vegetable broth. In spite of not using vegetable stock cooking it in a low flame just made the soup very flavorful.
5. About half an hour befoe serving add the uncooked pasta and cook till the pasta becomes aldente.
Garnish with parsley and serve hot with a som bread or bun. This was a real easy and healthy dinner.
Sending this to Tried and tested hosted by the taste space – steam, bake, boil, shake!
This is the dish I tried from Singing Chef blogby Raaga for the Tried and Tested challenge. She has an amazing blog and I was not sure what to try out first. I choose this recipe for a couple of reasons. Being a south Indian kootu is a staple at dinner time in my house. This dish had a different combination of spices and it is always fun to jazz up old dishes. This recipe also gives you the option of being creative by using any vegetable combination you like. The Sukke (I tend to call it kootu) was very tasty and it is a great addition to my repertoire. Here is how I did it..
Ingredients:
- 2 carrots
- 2 turnips
- 1 potato
- 2 tsp coconut
- 1 tsp rice flour
- small lemon size tamarind softened
- 1/4 tsp Turmeric
- Salt to taste
Dry roast in a pan (oil is optional):
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Urad Dal
- 3-4 Red Chillies
Seasoning:
- 1 tsp oil
- 1/2 tsp mustard seeds
- pinch of hing
- few curry leaves
Method:
1. Peal ( I did not peal my potatoes as the skin was tender) and chop all the vegetables to bite size pieces. Boil the vegetables with some salt and turmeric till they become tender.
2. Grind the fried spices with coconut, tamarind, red chilies, rice flour (I added this as I wanted to reduce the quantity of coconut in the dish) to a coarse paste.
3. Add it to the vegetables and let it for 4-5 minutes at medium heat.
4. In a separate pan heat a teaspoon of oil and add the mustard seeds. Once it starts to splutter add hing and curry leaves. Add this to the simmering vegetables.
This will taste very well with rice but we had it with pesarattu
Off it goes to Dil se tried and tested event
I saw this recipe in BareFood Contessa's Cooking show. I made it vegetarian and tried the recipe.It was very easy to make and the omelette was tasty. Here is the link to the original recipe.
Ingredients
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 Bell pepper
1 tablespoon minced jalapeno pepper
4 extra-large eggs
2 tablespoons milk or cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Directions
Preheat the oven to 350 degrees F.Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
Note: To make it an Indian version, add 1 tsp of garma masala with the eggs and beat it.
I tried the Orange Coconut Muffin from Vaishali's website I made some modifications to the recipe. The muffin came out so well. Since I eat eggs I used one egg instead of egg replacer powder. Here is the link to the original recipe.
(Makes 12 muffins)
Ingredients:
1 cup unbleached all-purpose flour
1 cup Whole wheat Pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup orange juice
1/2 Cup Aunt Jemina's Syrup
Zest of 1 orange (set aside 2 tsp or so for the orange glaze)
1/4 cup vegetable oil
3/4 cup water
1.5 cup sweetened shredded coconut
In a large bowl, whisk together the flours, egg replace powder, baking soda, baking powder, and salt.
In a separate bowl, dissolve the egg replacer with the orange juice. Add the agave nectar, orange zest, oil and water
Add the wet ingredients to the dry ingredients and mix together until they are just combined. Do not overmix. Add the coconut and mix in.
Grease a 12-cup mufifn tin and divide the batter equally between the cups.
Bake in a preheated 350-degree oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Place on a rack to cool. Unmold after 10 minutes and continue to cool the muffins.
Orange Glaze
Ingredients:
1 cup confectioners' sugar (powdered sugar)
1/4 cup orange juice
2 tsp orange zest
Heat the orange juice in a small saucepan until it begins to boil.
Add the powdered sugar and zest and turn off the heat. Whisk together well.
Pour over the cooled or barely-warm muffins.
I tried the Cherry-Walnut Banana Bread from the FatFreeVegan blog. Here is the link to the recipe. I subtituted dried cherries with dried BlueBerries. The bread was chewy and very tasty.
I tried this Recipe from Ina Garten. I did not change anything. The cake was very tasty.I did not try the frosting part. The original recipe is here
I tried this recipe from Ina garten. I reduced the second baking time to 20 minutes and I increased the sugar quantity. As I did not have honey I did not use it. The original recipe is here
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