Strawberry Parfait

Both me and D have a thing for strawberries, from strawberry milkshakes to cakes ( read cheesecakes) , from smoothies to ice cream,from fruit bowls with a large amount of strawberries to chocolate icecreams with chunks of strawberries embedded , we always find ways to include them. So it was only obvious that I would be making this small discovery while wanting to enjoy the goodness of fresh strawberries. This recipe would go as a perfect dessert when you want to entertain a group of guests. For this I would recommend frozen strawberries,  store bought concentrates are a strict no no.

Prep time - 10 mins

Serves 2 in medium sized cocktail glasses.

Ingredients:

Strawberries - 11 - 12, frozen
Greek Yogurt - 1/2 cup ( or more as per taste),
Oatmeal cookies - 3 - 4
Sugar - 2 tbsp

For Greek yogurt - Strain the yogurt on a muslin cloth to remove the excess water or whey.

Procedure:

Blend the strawberries and sugar till you get a crumbly homogenous mixture.

Whisk the yogurt to a smooth paste.

Crush the oatmeal cookies with your hands into coarse powder.

Assembling:

In your serving glasses layer with  1 -2 tbsp of strawberry puree, top it up with 3 tbsp ( or less ) of yogurt. Refrigerate and chill. Just before serving, sprinkle the oatmeal cookie crumbs.

Enjoy the chiilled dessert as it slowly melts in your mouth!

Masala Toast

Delicious and mouth watering offering which comes to my mind the first thing I get bread.. This takes somewhat a little time to make, and will probably suit you when you have some free time. But certainly compensated for by its taste!

Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients:

Whole wheat brown bread - 8 slices
Green chutney - 5-6 tbsp
Aloo masala - 1 - 1.5 cup
Butter - 1 tbsp
Cucumber - 1, cut into thin slices
Tomato - 1, cut into thin slices
Onion - 1, cut into thin slices
Tomato ketchup - as per taste

For the Green Chutney:

Coriander - 1 cup, roughly chopped
Coconut - 1/4 cup, grated
Garlic - 2-3 pods, roughly chopped
Green chillies - 4-5 or as per taste
Water - as required for grinding
Lemon juice - 1 tsp or as per taste ( optional )

For the Aloo Masala:

Potatoes - 1 cup , boiled and mashed
Ginger - 1/2 inch, roughly chopped
Green chilli - 2 or as per taste , roughly chopped
Cilantro - 1 tbsp , finely chopped
Turmeric powder - 1/2 tsp
Curry leaves - 5-6 leaves
Mustard seeds- 1/2 tsp
Oil - 1tsp

Procedure :

Cut off the edges of the bread and keep aside.

Preparing the Green Chutney:

Grind all the ingredients under the "for the green chutney" section into a smooth paste.

Preparing the Aloo Masala:

Grind ginger and green chillies into a smooth paste.
In a small wok , heat oil . Once hot, add in the mustard seeds and let them splutter. Add in the curry leaves and saute for few seconds and add the mashed potatoes , turmeric, ginger- green chilli paste, coriander and salt and mix properly. Cook for 4-5 mins on medium flame and keep aside.

Assembling the Masala Toast:

Preheat the grill/ toaster.

Take two slices of bread and apply butter on one side of both the slices. Place one slice on a plate and spread green chutney generously on the side that was buttered and place 1-2 tbsp of aloo masala over the chutney . Top it with tomato , cucumber and onion slices and squeeze in some tomato ketchup. Complete it with the other slice of bread.

Place in toaster/ grill and cook till it turns golden brown. Repeat the same for more servings.

Best served when still warm and the bread slices are toasty and tasty!!

Dried Fruits Chocolate Truffles

D and me both are really fond of dry fruits,  we always end up adding more than needed for the recipe. On the side, we recently went to a herb Souk in a certain Middle East city and we got excited at the wide variety, quality and most of all enjoyed the taste. In a recent 'brainwave' abetted by an extreme craving for chocolates and dryfruits, I concocted this recipe of a nutty, smooth chocolatey byte! If you have a sweet tooth, then follow me, and drool at the different pictures and head to the kitchen to make and splurge on this delicious, decadent dessert! 

Prep Time - 25 mins

Ingredients :

Almonds -         1/4 cup, roughly chopped

Cashews -         1/8 cup, roughly chopped

Pistachios -        1/4 cup, roughly chopped

Figs -                 1/8 cup, roughly chopped

Golden raisins -  1/8 cup, roughly chopped

Apricots -           1/8 cup , roughly chopped

Heavy cream - 2- 3 tbsp

Butter  -           1 tbsp

Dark chocolate - 200 grams, roughly chopped

Procedure :

Dry roast the almonds, cashews and pistachios for 2-3 mins or till you get a nice aroma. Cool and ground it to a coarse mixture. Separately grind the figs, apricots and raisins to a coarse paste. 

Take a large pan and add water ( for double boiling method) . When the water starts boiling, place a bowl with cream and butter till you get a homogenous mixture. Add in the chopped chocolate and keep stirring continuously till the chocolate melts. Give it a good mix again and turn off the heat. Transfer all the contents to a big mixing bowl and add the dried fruits. Mix it with your hand till the dried fruits get incorporated into the melted chocolate fully. Take small portions and roll them into truffles. If you find it difficult to roll them , store the mixture in refrigerator for 10 mins and then roll.

Alternatively you can just mix the dried fruit mixture and roll them into small balls ( the figs, apricots and raisins mix will help bind the other dried fruits ) and dip those into the melted chocolate, but I prefer the first method where i get dried fruits and chocolate in every bite.

You can further roll these truffles in cocoa powder. Or one can melt white chocolate and decorate with simple words or just plainly drizzle on them. There are lots of ways to play around and make your truffles a success.

Store in refrigerator and serve. Can even be kept for  a week!

D's Special Dosa

D made an interestingly shaped dosa ! I thought this needed a special mention here ! A few pictures below..

Black Bean and Brown Rice Veg Burger

I love the black bean burger but when I came across this recipe that included brown rice and pepper, I have been sticking to it. Its healthy and not that difficult to make since all the ingredients required are usually present in a kitchen.

Inactive Prep Time - 8-9 hours

Active Prep Time - 15 mins

Cooking Time - 20 mins

Ingredients :

For the patty :

Black beans - 6 ounces / 3/4th cup, 

Cooked brown rice - 1/2 cup

Green bell pepper - 1/2 medium, chopped finely

Onions - 1 medium, chopped finely

Garlic - 3 cloves, chopped finely

Cumin powder - 1/2 tsp

Ground pepper - as per taste

Chili powder - 1/2 tsp

Bread crumbs - 1/2 cup

Salt - as per taste

Oil - 1 tsp + for drizzling ( if shallow frying )

For assembling the burger :

Burger Buns

Lettuce

Tomatoes - cut into slices

Cucumber - cut into slices

Onions - cut into slices

Cheddar cheese 

Tomato Ketchup

Any other ketchup/sauce of your choice

If  you are using dried beans (not canned), soak them overnight and pressure cook till they become soft.

Procedure :

In a small wok, heat oil. Once hot, add onions and garlic, fry till the raw smell goes off. Keep this aside.

Coarsely ground kidney beans and brown rice. Transfer this coarse mixture into a big bowl , add the onion and garlic and other remaining ingredients from the " for the patty section ". Mix properly till all the ingredients get incorporated properly. Form into firm patties and shallow fry with little oil on both sides till they turn golden brown. ( you can even grill/bake /fry as per your convenience). I have tried grilling the patties but I feel they turn out dry sometimes.

  

Toast the burger buns and assemble by placing lettuce on them followed by the patty, cheese ( I melted my cheese in a double boiler), ketchup, tomato, cucumber, onions. You can also choose your own veggies and place them in any order your choice. Make sure the ketchup is not exactly at the top, lest after your first bite you end up with an evil red grin!

I served my burgers with baked sweet potato fries.

Baked Sweet Potato Fries

Ah...Here I am, back after 7 months of hibernation from blogging with a dish which I remembered having in a place called Crane Alley (in downtown Urbana).

    

Prep Time - 15 mins

Baking Time - 20 - 30 mins

Ingredients :

Sweet potatoes - 4, medium sized , peeled

Seasoning :

Olive Oil - 1 - 2 tbsp
Garlic - 2-3 flakes, minced ( optional )
Paprika - 1/2 tsp
Black pepper - 1/2 tsp ( or as per taste )
Salt as per taste

15 mins prior to baking :

Soak the sweet potatos in water as soon as you peel them as they tend to get black when exposed to air. Cut the sweet potato into half, cut it into large slices about 3/4th inch thick . Now cut these slices into finger sized fries ( 1/2 inch thick approx ).

Pre heat the oven at 300 F / 150 C.

Procedure :

In a small bowl mix all the ingredients under the seasoning section and keep it aside.
Drain all the water and transfer the sweet potatoes to a large bowl. Pour the seasoning and toss till the sweet potatoes are covered with the seasoning evenly.

Line the baking tray with parchment paper and spread the sweet potatoes in a single layer. Bake until the sweet potatoes are tender and golden brown. ( Ten minutes into baking take out your baking tray from the oven and turn the fries ).

Serve warm with your favourite sauce!

Cranberry and Granny Smith Apple Pickle / Thokku

This is my first venture into pickles and thanks to M ( read Meena ) for this recipe which by the way is her creation. This pickle turned out to be a hit and vanished in no time! Infact we tasted this pickle during one of our get togethers at M's place and I immediately asked her for the recipe. She mailed me the step by step procedure for the same. I followed them as specified and it turned out perfect - spicy, tangy and with a tinge of sweetness. I plan to make some more before the end of cranberry season!

Prep time : 20 - 30 mins
Cooking Time : 20 - 25 mins

Ingredients :

Fresh cranberry - 12 oz ( one packet ), cut into 4 - 6 pieces

Granny Smith apples - 3 nos, medium sized, grated

Red chilli powder - 6 - 7 tsp or as per taste ( the chilli powder that I  was using was not very hot, ideally 3-4 tsp should work )

Mustard seeds - 1 tsp + 1 tsp ( to grind )

Fenugreek seeds - 1/2 tsp

Turmeric powder - 3/4 tsp

Salt to taste
Oil - 1 - 2 tbsp

Ten mins prior to cooking :

Roast 1 tsp of mustard seeds and fenugreek seeds on medium to low heat till the fenugreek seeds turn golden brown in color. Cool and grind into a fine powder.

Procedure :

Take a big wok and heat oil on medium. Once it is hot add in the mustard seeds, and as they crackle add in the turmeric powder, chilli powder, fenugreek powder and mustard powder ( Turn the heat to low, just in case, you feel you might burn them ). Give a quick stir and add in the cranberries and grated apple along with salt ( increase the heat to medium again ) . Keep stirring in between and cook till the cranberries and apple become real mushy ( approx 20 -25 mins on medium heat ). Check for salt and tartness. If you feel its still very tart add some more chilli powder. For more sweetness you can even add jaggery ( Since the sweetness from apples was enough, I didn't add jaggery ).

When you get a homogenous mix and feel the taste is perfect ( spicy, little tangy with a tinge of sweetness), turn off the heat. Serve with curd rice!

Semiya Payasam / Seviya Kheer

New year a new decade and a new sweet post ! Semiya payasam / Seviya kheer comes real handy on those days when you want to make a rich flavourful sweet dish ( with lots of dry fruits) and yet is very easy to prepare. D's mom shared this delicious sweet dish in detail. This dish can be had on many festive occasions and would definetly be a sure shot success.

Prep time : 5 mins

Cooking time: 15 mins

Ingredients :

Semiya / Vermicilli - 1 cup

Sugar - 1 and 1/4 cup

Water - 1 cup + 1/4 cup ( if required )

Milk - 2 cups

Ghee - 2 tbsp

Cashew nuts - 1 tbsp ( broken )

Raisins - 1 tbsp

Elaichi - 2 nos, roughly powdered

Saffron - 3-4 strands (optional )

Yellow color - 1/8 tsp

Procedure :

Soak the saffron ( if using) in a tbsp of milk 20 mins prior to cooking. If you forget soaking it, just microwave the saffron with a tbsp of milk for 30 seconds ( this also works! )

Take a small pan on medium heat, heat a tbsp of ghee and fry the raisins and cashews respectively ( fry them seperately, else the raisins might get burnt as they get cooked faster ). In the same pan heat the remaining ghee and add the semiya / vermicilli and roast on medium - low heat till it gets a nice golden brown color ( This should approx take 8 - 10 mins ).

Once the vermicilli turns golden brown add one cup of water. Stirring in between , wait till the water comes to a boil ( the vermicilli / semiya would be half cooked ) . Pour the 2 cups of milk and again wait till it comes to a boil, stirring in between ( approx 5 mins on low- medium heat ). Buy this time the semiya/ vermicilli would have plumped up. Now add the sugar and stir in between till the sugar melts completely. At first, after adding the sugar, the payasam / kheer might look watery. Let it boil for 5 mins till you get a homogenous consistency. Again if the kheer looks very thick add some water and let it boil. At this stage add the dry fruits, yellow color, saffron ( if using ) and elaichi. Allow it to boil.

Can be served hot / chilled.

Oven Baked Vegetables

D and me wanted to eat something healthy, also a one-meal dish that is easy to make. We thought about making baked vegetables and we came up with a recipe including our own seasonings. The result was extremely tasty and we have been making it two days in a row. The good thing is it can be custom made with your vegetables of choice and you can even add or remove items from our recommended seasoning!

Prep time - less than 5 mins
Baking time - 45 mins

Ingredients :

Vegetables:

Red Potatoes - 4 medium, cut into cubes
Cauliflower - 6-7 , medium size florest
Green bell pepper - 1 medium, cut into 1/2 inch piece
Red onion - 1 medium, cut into thick strips
Sweet corn - 1/2 cup
Tomato - 1 large, cut into big cubes

Seasoning:

Garlic - 3 medium pods, minced
Paprika - 1 tsp [ or as per taste ]
Olive oil - 2 tbsp
Basil (dried) -1 tsp [ or as per taste]
Lime juice - 1/2 tsp
Vinegar - 1/2 tsp
Pepper - 1/2 tsp [ or as per taste]
Salt as per tatse

Procedure :

Whisk together all the ingredients under the "Seasoning" section homogenously.

Wash and cut all the vegetables and keep the vegetables in a colander till all the water drains. Take a big mixing bowl and place all the vegetables in the bowl. Pour the seasoning evenly over the vegetables and mix properly with the help of a wooden spoon. [ we want the vegetables to be properly coated with the seasoning, at the same time vigorous mixing with the spoon might break the cauliflower florets ].

Pre heat the oven at 400 F. Line a baking tray with an aluminium foil and place the vegetables over the foil and bake for 45 mins [ or till the vegetables are fully cooked, I checked this by piercing with a toothpick ]. Once they are cooked, turn on the broil option in your oven for 5 mins to make your veggies crispy and brown.

Stuffed Indian Eggplant / Bhareli Vaangi

Here's another Maharastrian delicacy which R shared with me recently. One of the main ingredients of this recipe is goda masala ( a Maharashtrian spice blend ), I got the masala from R. This masala can also be made at home, the link for the same is here ( I haven't tried to make it). Also in case you don't have small eggplants (Indian eggplants) you can also use regular eggplants cut into cubes, and can also add potatoes to the same.

Prep Time : 20 mins

Cooking time - 35 mins

Ingredients :

Indian eggplants  - 7 small sized

Peanuts - 1/2 cup + 2 tbsp

Sesame seeds - 3 tbsp

Coconut - 3 tbsp, grated

Onion - 1 medium, finely chopped

Ginger garlic paste - 1 tsp

Goda masala - 1 tsp

Red chilli powder - 1 tsp [ or as per taste ]

Turmeric powder - 1/4 tsp

Jaggery - 3/4 tsp, crushed [ or as per taste ]

Cilantro - 2 tbsp [ for the gravy ] + 2 tbsp [ for garnishing], finely chopped

Salt - as per taste

Mustard seeds - 1 tsp

Asafoetida - 1/8 tsp

Lemon juice - 1 tsp [ or as per taste]

Oil - 1 tbsp

Procedure :

Wash the eggplants and make 2 vertical slits in each eggplant. Do not slit till the end, stop 1- 1.5 cm before the stem.

Now in a small pan on medium heat, dry roast peanuts, sesame seeds and coconut till they are golden brown. Keep stirring constantly and take care that the coconut doesnt get burnt. Another option is to dry roast each ingredient one by one to make sure of that. Once they turn golden brown , keep aside and cool. Ground into a fine powder once cool.

  

To this powdered mix, add salt and 1/2 tsp of turmeric and give it a good mix. Slowly stuff this mix into each eggplant [ there will be about half of the powdered mix left after the eggplants are stuffed ].  Keep the eggplants and the powdered mix aside.

In a large wok, heat oil on medium . Once hot add the mustard seeds, and once they splutter add asfoetida, onions and remaining turmeric powder. Stir till the onions turn golden brown, add the ginger garlic paste and stir till the raw smell of ginger-garlic goes off. Now add 2 tbsp of chopped cilantro and give a quick mix. Now turn the heat to low and slowly add the stuffed eggplants, sprinkle some water and cover with a lid and cook for 3-4 mins. Open the lid and stir again, sprinkle water if necessary. Keep doing this till the eggplants get half cooked.

Now add the remaining powdered sesame - peanut - coconut mix, red chilli powder, goda masala and sprinkle some more water. Mix properly and again cover with the lid and cook for 2-3 mins. Open the lid and stir again , sprinkle water if necessary. Keep repeating this process till the eggplants and masala is completely cooked and you will also get a nice aroma from the gravy. [ Insert a toothpick near the stem of eggplants, if it goes in easily without resistance, the eggplants are done. For the masala, when the oil floats on top of the gravy, the masala is done. Check for both these signs].

Now add in the powdered jaggery and again give a good mix. Turn off the heat and sprinkle lemon juice and garnish with cilantro.