Red Kidney Bean Salad

My 100th post!!!! I thought it should be healthy :)

Ingredients:

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained (or 1 lb beans soaked overnight and boiled)
2 tablespoons extra-virgin olive oil
1 bunch of chopped green onion

Method:

1. In a small bowl, combine onions and vinegar. Set aside to marinate while preparing rest of salad, or up to three hours.
2. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

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Eggplant Lasagna

Ingredients:

2 medium eggplants
1 container (16-ounce) low fat small-curd cottage cheese
1 container( 15-ounce) part-skim ricotta
6 ounces part-skim mozzarella, grated (1 1/2 cups)
1/2 cups grated Romano or Parmesan cheese
2 tablespoons grated Romano or Parmesan cheese
 Black pepper
1 cups roughly chopped fresh basil
1/2 cups roughly chopped fresh flat-leaf parsley
2 1/2 cups jarred marinara sauce


Directions:

1.Heat oven to 450 degrees F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine.

2. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F.

3. In the meanwhile, in a big bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley.

4. Spread 1/2 cup marinara on the bottom of a baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano.

5. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

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Pork Chops (chinese style)

4 pork chops
1 tablespoon soy sauce
1 tablespoon wine
2 teaspoons sugar
1/2 teaspoon salt
pinch of pepper
1 tablespoon minced garlic
1 egg
6 tablespoons cornstarch
oil (for frying)


Method:

1. Cut pork chops into pieces. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes (preferably for 1 day).

2.Before frying, pour cornstarch on top of pork and stir into marinade.

3. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

4. Serve hot.

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Almond Chocolate cake

For the Cake:

4 ounces chocolate melted with 2 Tb coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup almonds
1/4 tsp almond extract
1/2 cup cake flour turned into a sifter

For the Icing:

2 ounces  semisweet baking chocolate
2 Tb coffee
5 to 6 Tb unsalted butter


Instructions:

For the Cake:

1. Preheat oven to 350°F (175°C).

2. Butter and flour the cake pan. Set the chocolate and coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

3. Beat in the egg yolks until they are well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat for 15 mins.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in chopped almonds, and almond extract. Immediately mix one fourth of the beaten egg whites. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding untill all the eggwhites are added.

6. Pour the batter into the cake pan. Bake in middle level of preheated oven for about 25 minutes.  Sprinkle chopped almonds on top of the batter when its almost half done. Cake is done when it has puffed, and when a needle is plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes and serve.


Yield: For an 8-inch cake serving 6 to 8 people

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Crostini or Italian Croutons

Crostini is Italian croutons. Its a nibbly party food. I tried to make it for a potluck party where Italian food was the theme. It is real simple yet has elegance of Italian food.


Ingredients:

1 French baguette, sliced  approximately 1/3” thick
2-3 tablespoons olive oil or olive oil spray
Salt and pepper, to taste

Toppings: There are as many variations for toppings as the number of people making it. I am going to mention some of my favorite:

mozzarella cheese slices
chicken breasts
salted fish slices
parsley
cut mushroom slices

Method:
1. Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.

2. Season each piece with salt and pepper.

3. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.

4. Load it up with toppings right before eating it. Garnish it with salt and pepper.

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Black Forest Cake

Ingredients:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Toppings:

1 lb fresh or frozen dark sweet cherries (I used a jar)
1/2 cup kirsch
3 cups heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup sugar
chilled chocolate curls

1. Refrigerate cherries and kirsch ahead of time. Refrigerate for several hours or up to several days. Before use, drain the cherries well.

2. Preheat the oven to 350 degrees F. Butter the bottoms and sides of  9-inch round/square cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

3. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

4. Bake for 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely.

5. In a large chilled bowl with chilled beaters, beat the cream until it mounds lightly. Add 1/4 cup sugar and the vanilla and whip until the cream forms peaks.

6. To assemble the cake, place cake on a cake stand or serving plate and sprinkle 2 to 3 teaspoons of the reserved cherry brandy evenly over the top to moisten. Cover the cake with 2/3 cup of the whipped cream, spreading it all the way to the edge. Arrange half of the cherries on top of the cream. Cover the cherries with another 2/3 cup whipped cream.

7. To decorate, gently scoop up the chilled chocolate curls with your hands and press them into the sides of the cake, covering them completely with curls. Decorate the top, if desired, with rosettes of whipped cream and some extra cherries.
8. Refrigerate the cake for few hours before serving.

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Bhatura Panjabi style

 Bhatoora is a fluffy deep-fried bread from North India. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.  This is a combination of may recipes I researched over the internet. The best part is that it uses more of whole wheat flour than all purpose flour. My family liked it, so thought of sharing with you :)

Ingredients:

21/2 cups atta or whole wheat flour
1 tsp salt or as required
1 tbsp oil or ghee or butter
½ or ⅓ cup warm water
vegetable oil for deep frying
¾ cup yoghurt
½ tbsp sugar
½ tsp baking powder
¾ cup all purpose flour/maida


Method:

1. In a bowl take the yoghurt, sugar, baking powder and all purpose flour.
Mix well for overnight fermentation.

2. If the yogurt is thick, then to thin the batter, add ¼ cup water.
Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.

3. The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.

4. Take another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.

5. Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.

6. Knead the dough again.

7. Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas. 

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Grilled Cottage Cheese Paneer Tikka

Ingredients

350 g paneer
3/4 tbsp yellow chilli powder, (or red chilli powder)
1/2 tsp salt
2 tbsp gram flour
1 heaped tsp carom seeds, (ajwain)
2 tbsp Yoghurt or curd
1/2 tsp garam masala


Method

1. Soak 4-6 bamboo skewers in cold water for 20 minutes.

2. Cut the paneer into 4cm cubes. Sprinkle with the chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.

3. Combine the gramflour with the carom seeds and Yoghurt or curd. Coat each paneer cube in the spiced cream and chill for 30 minutes.

4. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

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Spicy Pumpkin / Butternut Winter Squash

Kaddu ki sabji is a popular dish served with roti, puri or parathas in northern India and Pakistan and commonly served for holidays, festivals and other special occasions. It has a slightly sweet flavor that is nicely offset by the heat of the chilis and the tang of the mango powder.

Serves 4.

Ingredients

approx 4 cups of 1 inch cubed pumpkin
1 large onion, chopped
4 cloves garlic, minced
2-3 chilis chopped
1/2 tsp fenugreek seed
1/2 tsp cumin seed
1 tsp tumeric
1 tsp garam masala
1/2 tsp mango powder
1/2 tsp sugar
red pepper to taste
salt to taste
2 Tb oil

Directions

1. Heat the oil in small wok (khadahi) or skillet and when hot add the fenugreek and cumin seeds and let them sizzle until brown.
2. Turn the heat down a little and add onion, garlic and chilies.
3. Cook until the onions are nicely browned but take care to not burn the garlic.
4. Add the spices and pumpkin and toss.
5. Turn the heat to low and cover and cook until pumpkin or squash or kaddu is soft and mash able.
6. Toss occasionally until pumpkin is separates oil. Serve and enjoy.

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Garlic Hummus Recipe

Ingredients:

One 15 1/2-ounce can chickpeas
1/4 cup olive oil
1/3 cup tahini
4 cloves garlic, minced
 Salt

Method:

1. Place all ingredients in a 3-cup food processor. 
2. Blend until desired consistency, seasoning to taste. 
3. For thinner hummus, add more olive oil
4. Serve with pita bread or as a dip.

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Chana Masala

Cook time: 60 min + overnight soaking

Serves: 6-8

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing

Method:

1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan

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Aaloo Gobhi Bhurji

Aaloo Gobhi Bhurji

Ingredients: 

1    Medium size head of cauliflower

1 medium potato

1    Medium size onion – fine chopped

2    Cloves of garlic- minced (2 teaspoons

       minced)

1    Tablespoon fresh grated ginger

1    Medium green chili – fine chopped

2    Teaspoons coriander powder

½   Teaspoon red chili powder

½   Teaspoon turmeric powder

1    Teaspoon mango powder (amchoor)

1    Teaspoon cumin seeds

1    Pinch of asafetida (Hing)

3    Tablespoons vegetable oil

1    Teaspoon salt or to your taste

2    Tablespoons chopped coriander 

      leaves

Directions:

1.  Cut the cauliflower in small florets and potato into small cubes.

2. On medium high heat add 2 tablespoons oil in a  pan, add cumin seeds and asafetida, and fry them for 2 to 3

    minutes, or till cumin seed become brown.

In a pan add cumin seeds, asafetida & oil and fry

3.  Add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions

     become light brown.

4.  Add coriander powder, red chili powder and turmeric powder and mix and fry for

     few seconds. 

5.  Add grated cauliflower and potatoes, sprinkle salt and mix with masala, cover the

     pan and let it cook for 15 to 20 minutes or until cauliflower and potato become

     tender.

6. While cooking with the spatula periodically stir'

7.  Add grated ginger and chopped green chilies, mix and cook. If there is water in the

      bottom then turn the heat high so that all the water evaporates quickly. Once the

      water dries up turn the heat down to medium. 

8.  Sprinkle mango powder and 1 tablespoon oil, with the spatula mix everything

     together and cook for 5 to 6 minutes, keep turning the cauliflower upside down,

     once masala becomes brown turn the stove off.

9. When ready to serve transfer bhurji in to a serving dish'

Cauliflower bhurji is ready

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Achari Aaloo Baigan

Achari Aaloo Baigan

Ingredients :- 

2 tbs vegetable oil

1/2 tsp each OF cumin seeds, kalongi, fenugreek seeds (methi) and fennel seeds (saunf), mustard seeds.

1 tbsp ginger shredded

1 tsp garlic chopped

1 tsp coriander powder (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 eggplant or brinjal, washed and cubed

2 medium potatos, washed and cubed

2 medium tomatoes, washed and cubed

lemon juice and salt to taste

freshly chopped coriander leaves to garnish

Method:

1. Heat the oil and fry all the seeds till they splutter

2. Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute.

4. Now add the tomatoes and pour some hot water. Cook untill oil seperates. 

5. Add the potatoes, mix well, add a spalsh of water and close and cook for 3minutes.

6. Now add the brinjal and again cook for about 3 minutes

7. Close and cook on medium flame till the vegetables are tender.

8. Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.

9. Serve it hot !!!!

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Tea Rusks

Tea Rusks:

This is served as a snack with tea. We can also eat it by dipping into the tea.

Ingredients:

Buns/ Dinner Rolls/ Hamburger Buns/ Bread slices/ Pavs
Sugar
Buttery Spread or Butter
1/2 Cardomom Powder

Method:

1. Half the buns horizontally.
2. Let butter come to room temperature naturally and add sugar and cardomom powder to it.
2. Spread a layer thin coat of butter on the inside.
4. Cut into strips.
5. Preheat the oven to 230 degrees Fahrenheit.
6. Arrange the Bun strips on the baking sheet, butter side up.
7. Place the tray in the oven and bake for 1 hour.
8. Keep changing position of the bread strips to evenly bake every 20 mins.
9. Cook till they well done and dry and crispy when we break them.
10.Once done, take them out of oven and cool down to room temperature.
11. Store in an air-tight container.

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Yummy Colorful veg Salad

Yummy Colorful Veg Summer Salad:

Ingredients:

1/3 cup white vinegar

1 tablespoon salt

1 teaspoon celery seeds

1/4 teaspoon ground black pepper

1/2 medium cabbage, chopped

1/2 large red onion, chopped

1 medium green bell pepper, chopped

1 medium cucumber, seeds removed, chopped

1 tomato, seeds removed, chopped

4 green onions, chopped

1 tomato chopped

1 teaspoon olive oil

Method:

1.Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing, olive oil, salt, vinegar, salt in a medium bowl; blend thoroughly. Pour dressing mixture over salad mix and toss to coat. Chill at least 2 hours before serving.

3. Coleslaw mix can be used too instead above chopped vegetables.

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Momos VEG

The mouth watering dish from Tibet, goes very well with soup........

For the covering( Sevres 4):
1 cup flour
¼ tsp salt
2 tsp. vegetable oil
100 mL cold water

Sift the flour and salt.
Add oil and mix properly with your fingers.
Add water gradually and keep mixing with your fingers till you get a firm dough.
Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:
2 tsp. vegetable oil
pinch of cumin seeds
1 garlic clove, chopped finely
1 tsp. grated ginger or ginger juice
1 green chili, chopped finely
1 onion, chopped finely
½ cup finely chopped cabbage
1 carrot, chopped finely into tiny cubes
3 fluid oz water
salt to taste
¼ tsp. garam masala

For the salad:
½ cup fine strips of cabbage
½ cup fine strips of carrots
¼ tsp. lemon juice
Salt to taste

Mix together all of the ingredients.



Procedure :

Heat the oil and add the cumin seeds.
Add the garlic, ginger, green chili and onions and stir for a minute.
Add the cabbage, carrots and potatoes and stir again.
Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up.
Add the salt and garam masala and stir well.
Remove from heat and keep aside.

Making Momos:
Divide the dough into three portions.
Take one portion and make a ball of it and flatten it on your rolling board.
Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board then cover both the sides with some dry flour and roll again.)
Cut this square into 9 small squares of about 3-inches.
Put approximately 1½ tsp. filling in each square.
Lift one corner of the square and join it to the opposite corner to form a triangle.
Use water to glue the sides together.
Join the three corners of the triangle and gently twist to the tip.
If the side are not stuck together, reseal them with water.
Momos can be made into different shapes like little moneybags or envelopes.
Similarly prepare all the momos.
Steam the momos for about 15 minutes until they are swollen.
Place the salad in the center of the serving dish and arrange the hot momos on the sides.
Serve with tomato chutney as a dip.

If you do not have a steamer, here is an easy way to steam the momos:
Take a big pan with a tight lid. Arrange the momos in a steel plate. Put about 2 cups water in the pan. Place a steel bowl in the pan and put the plate of momos on it. Cover the lid and steam for about 12 minutes on medium flame.

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