Mango-Cream JELL-O, Mint-Coconut-Peanuts Chutney

I am bringing a sweet and super easy dessert "Mango-Cream JELL-O" for Meeta from "What's for lunch honey" blog's "Monthly Mingle" with the theme of " Mango Mania " this month. I thought I wouldn't be able to make anything for MM this month since I am getting ready for a Summer blog break but squeezed in one more post anyway. Who can resist Mangoes! Hope you like it Meeta, great choice of fruit!:)

Mangoes:
Mangoes have been cultivated in India and South East Asia for thousands of years, also cultivated in many tropical regions and distributed widely in the world. Mango is one of the most popular and well loved fruit. Raw or ripe Mangoes can be in various sweet and spicy dishes and Mango leaves are used for religious ceremonies, during Hindu festivals and weddings in India.. For a great collection of unique Mango dishes, click here!

Mango-Cream JELL-O:
I have made so many Mangoes dishes before in my blog as you see in my list below, I thought I will keep it very simple this time. This cool dessert was delicious and so easy to make. It's specially great for kids. Hope you make it!:)

You need these:
1 3/4 Cup Mango pulp (I used Kesar canned Mango pulp),
1/2 cup Cream half and Half or Heavy whipping Cream, divided into half, (heat 1/4 cup cream to dissolve Gelatin)
2 Envelopes(1/4oz each) of Knox or Jell-O Original unflavored unsweetened Gelatin,
1-2 tbsp powdered sugar, if mango pulp is not sweet enough, up to you.
1 tbsp crushed Pistachios and Some Whipped cream to garnish.(optional)
To make it:
1. Add Mango pulp, half of the cream and powdered sugar, mix until creamy.
2. Heat 1/4 cup of milk or cream, add gelatin and let it dissolve. Then add this mixture to Mango to whisk well.
3. Pour in any shaped molds and chill in the fridge for 3 hrs.
4 Serve chilled, sprinkled with some crushed Pistachios or with more cream on top if you like. Enjoy!:)

Note: Add 1 Gelatin envelope to 1 1/4 cup or less liquid, total proportion to get a good Jello texture. You can also add Gelatin to cold Mango mix but have to whisk (or mix in blender) hard to dissolve Gelatin and adding Gelatin to warm cream first to dissolve it, makes it easier set the Jello! :)

Check out these dishes!
Jaggary Jello!
Mango Cobbler,
Mango Dal,
Mango Lassi,
Mango-Coconut Pound cake.
Mango-Coconut Burfi.
Mango Kheer.
Mango Ice cream!

Have fun cooking with Mangoes!:)

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Dee from "Ammalu's kitchen" has started a new event celebrating various herbs called "Herb Mania" this month. She has chosen "Mint" as her choice to start with. Here is my simple Mint, Coconut, Peanuts chutney from me Dee, enjoy hosting your event!:)


Homegrown Mint from my backyard:
Mint grows uncontrollably in a moist, well drained soil if you don't contain it in the pots. I always plant the good quality mint in a large pot rather than the in the ground. They thrive in the sunshine, but need to bring in the house for Winter, although they are very easy to grow every Summer. These Mints are called Peppermint, has good mild flavor to cook but it doesn't exactly smell like Pepper or like toothpaste like Spearmints do!:D

Mint:
Dried mint leaves were found in Egyptian pyramids, dating from 1000 BC. The plant is thought to be indigenous to Europe, northern Africa, and western Asia and it was introduced into America, Australia later.
Peppermint and Spearmint are the two best known of the mints but there are literally hundreds of varieties of mint. Mint is not only used in cooking and in drinks (Mojitos!), it also doubles as medicine to clear Sinuses, relieves Colic, added to bath water to soothe the muscles and in Tea with Honey. Mint flavor is added in Tooth pastes and in Medicinal syrups to make it pleasant to take too.

Green Moong Idlis with Mint, Coconut, Peanut chutney:
These delicious light green and super soft green Moong Idlis are from Sushma's "CookSpot" blog. I made these last week to link at FH and made some spicy Mint chutney to go with it. Thanks for these Idlis Sushma, they were excellent and so nutritious too!:)

For chutney, you need:
1 large bunch or 2 cups loosely packed of Cilantro,
1 cup loosely packed Mint leaves,(Spearmint, I find it too strong, use less),
1/4 cup fresh Coconut,
1/4 cup roasted Peanuts,
2-4 Green chillies,
Few curry leaves,
1"fresh ginger,
1 tsp Tamarind juice or you can use 2 tsp Lemon juice too,
Salt.
To season:
1 tbsp oil, 1 tsp Mustard seeds, 1 tsp Urad dal, few curry leaves.
To make it:
1. Roast Peanuts in the Microwave for 30 seconds on a plate, let them cool.
2. Add the cooled peanuts to coconut etc and grind all them in a blender until smooth.
3. Heat a pan, add the seasoning ingredients and when they splutter, add to chutney and mix.

Note: Mint tends to discolor when exposed to air which turns it to blackish color. Although taste doesn't change, it will look darker.To avoid this, you have to more lemon juice to chutney.
You can also wilt the cilantro, curry leaves and mint for a second in a hot pan, roast green chillies before grinding but not necessary.

Have a great weekend. I have one last post to go here at Aroma and 2 more posts/weeks at FH before I take a blog break. See you all next week!:)

Dahi Moong, MW cooked Lemon pickle!

Siri of "Siri's corner" is hosting a new event with a ever popular and well loved ingredient "YOGURT" this month. We,as Indians, LOVE yogurt and use it almost everyday in India or wherever we are in the World and however we can use in the dishes. Here is my Dahi Moong, a simple and delicious side dish. Enjoy Siri!:))

Yogurt:
Yogurt is nutritious which is available year-round and researchers have evidence that milk and yogurt may actually add years to your life as is found in some countries where yogurt and other fermented dairy products are consumed everyday. Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken." (Info from WHFoods)

Dahi Moong:
Dahi is Yogurt/Mosaru in Kannada and Moong is Green gram. Green gram cooked in mildly spiced Yogurt gravy, that's what "Dahi Moong" means in Hindi, just in case you didn't know already! :)
This dish very tasty, subtly flavored with ginger, green chillies, mildly spiced with garlic, Cumin, coriander pd, garam masala and added with up to a cup of thick Yogurt or Sour Cream for that tang, it's a great side dish with chapatis or cloves and ghee seasoned rice. Enjoy! :)

Step by step photos:
Click on the collage to see the lager photo.

You need these:
1 cup green whole green Moong, soaked overnight, 1/2 cup strained thick Yogurt or Sour Cream, salt, 1/4 tsp Turmeric, 3 tbsp Cilantro, 2 slices of Jalepeno.
Grind to paste: 1" fresh ginger, 2 Jalapeños or green chillies.
Spices: 1 tsp Cumin seeds pd, 1 tsp Coriander seeds, 1/2 tsp Garam Masala.
To season: 1 tbsp oil, 1 tsp ghee, 1/2 tsp Mustard seeds, 1-2 garlic chopped, 1-2 dry red chillies, pinch of hing/asafoetida.
To make it:
1. Heat oil and ghee in a pan, add mustard seeds, red chillies, garlic, hing. Add ginger-green chilly paste,stir for a minute.
2. Add soaked and drained Moong to the pan, 1 1/2 cup water, sliced Jalapeño pieces, Turmeric, cover and cook for 10 mins or until Moong is almost cooked.
3. Take the pan off of the heat and leave it on the counter for a minute for the dish to cool down. Add all the dry spices, salt, Cilantro and 1/2 cup thick Yogurt or sour cream to the pan and mix well.
4. On a low heat, simmer the Dahi Moong for 5-7mins until thickish. Adjust the salt and spices. Serve with Chapatis or with seasoned rice.

Note: You must take off the pan off the heat before adding the yogurt to the moong dish. If the gravy is too hot, yogurt will split resulting in very thin grainy gravy. Once you add the yogurt and mix it, you should simmer the gravy on low heat. That's it!:)

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Microwaved Lemon pickle is my entry to "Easy cooking with Microwave" which is hosted by Srivalli of "Cooking 4 all seasons" with a theme of "bottled" this month. Thanks for hosting Sri, enjoy!:)



Indian Pickles:
Indian pickles, which are very different from Western pickles, are a variety of usually spicy and sometimes hot and sweet condiments popular in India, often made with different vegetables, green Mangoes, limes, Pearl Onion, green leaves,Garlic, ginger and Lemons etc.
Usually, I buy most of the pickles from the Indian store as they are easier to buy than making them. When Limes, Lemons or even Florida Key Limes are in season, I make these pickles in huge quantities to store in the fridge which lasts a year in the fridge if made correctly.
I found this cooked (or microwaved) Lemon pickle in one of the Premila Lal's Indian cookbooks long time ago.I liked this method so much that it has become a tradition now! Cooked Lemon pickle is like a instant pickle, ready to eat as soon as they are cooled. Since they become soft and absorb the masala quickly, there is no need to wait to eat the pickle. Try it!:)

Lemon pickle with two flavors:
Red colored Lemon pickle, like this Bamboo shoot pickle, is flavored with the traditional Methi seeds, red chillies,Mustard seeds powder, which I already had in the fridge made few months ago and sometimes I use SWAD brand "Achar Masala"(pickle masala) as well which has the same ingredients.
The yellow pickle masala is made from Ranji's Thambale powder. I used just 2 large Yellow Lemons for this yellow pickle just to show you. I recently made a yummy Eggplant dish from Ranji's blog with this masala pd. She mentioned that I could also use this powder to make pickles too, so here it is! Thanks Ranji, it tastes good, looks beautiful as you can see!:)

How to make Microwaved Lemon Pickle:

You need:
2 large Lemons, cut in to small pieces like shown, take seeds out since it's going to be cooked,
3-4 tbsp pickle powder, home made or Thambale pudi or SWAD Achar mix, salt, 1 tsp sugar.
To season: 1/4 cup Canola oil or any oil you like ,4 whole or sliced peeled Garlic, 1tsp mustard seeds, few fresh curry leaves, 2 dry red chillies, 1/4 tsp hing/Asafoetida powder, 1/2 tsp chilli pd.
To make the pickle:
1. Add chopped Lemon pickles, 1/2 cup water, 2 tsp salt to a clean dry glass bowl and Microwave it for 10 mins or until lemons are light yellow and soft.
2. Take it out, add Thambale pudi or SWAD, sugar, mix with a clean wooden spoon and let it cool.
3. Heat oil in a pan until very hot, slide the pan off the heat to cool for a minute. Place the the pan on the low heat this time.
4. Add all Garlic, Mustard seeds, red chillies, curry leaves. When the garlic becomes golden, add hing and chilli pd and take off the heat. Cool the oil.
5. Add the seasoning to the pickle, mix well. Taste the pickle, add more salt,chilii pd and pickle pd if needed. They all should balance perfectly with the tartness of lemon juice.

When the pickle is completely cooled, add it to a clean dry glass bottle and store in the fridge. It will stay in the fridge for a month. Make sure your hands, bowl and wooden spoon you use is very clean and dry when pickling or else it will go moldy on ya!

Another close up!!

Bottled!! :)

Have a wonderful weekend. See you all next week!:)

DOSA GALORE; RAVE DOSE, MOONG, MASOOR AND BROWN RICE ADAI WITH KARELA MASALA!

My Dosa galore post goes to "Dosa Mela" and to Srivalli from "cooking for all 4 seasons", who calls herself a "dosa freak" and is calling all of us to send her loads of dosas!!:D
I added two more new dosas to your list Sri. Enjoy them all to your heart's content my friend! Hahaha!




Rave dose, restaurant style!!
I accidentally found this recipe or the way of making restaurant style Rava dosa while I was surfing on the net one day. Vahchef Sunjay Thumma, has become my favorite chef on the "youtube" world since then for showing us the authentic dishes as they cook in the restaurants. His way of making rava dosa absolutely fascinated me. Just look at the result! (Click on all the photos to enlarge them to see better pictures)


I was skeptical at first. When I tried his way sprinkling the very thin dosa batter with a lacy pattern using your hand on a electric griddle, which is perfect to make a huge, thin, crispy rava dosa, I was in for a delightful surprise! It looked exactly like they serve in the restaurant, crispy and tasted delicious. I changed the recipe a bit, added the dry spices instead of fresh to keep the batter smooth and easy to sprinkle, didn't use the raw onion. Here is how I made it with some changes of my own, I thank chef Thumma for showing us the secret of restaurant style Rava dosa and other dishes too!:)

To watch Vahchef's "Rava Dosa" video demo, click here.
The Vendy award (award for the best street Vendor of New York)2007, runner up; The dosa man, Tiru kumar!! Watch him here and here and here!

To make Rava dosa:
1. Mix 1 cup fine rava/Semolina/cream of wheat, 1/4 cup plain flour, 1 cup rice flour, salt, 1 tsp of cumin powder, 1/2 tsp each of garlic pd, ginger pd, chilli pd, 1 tbsp onion pd with enough water (3 or more cups) or buttermilk to make a very thin batter with buttermilk consistency. (Watch the video to see how thin and how to sprinkle the batter on the griddle).
2. Heat the non-stick electric griddle on moderately high/375F to 400F heat, sprinkle the batter with your hand or use a plastic Mustard or Ketchup bottle to squeeze the batter out like I did (cut the tip off if the hole too small) and let it get crispy golden on the bottom, no flipping required. Drizzle oil or ghee on top. Serve right away. (Mix the batter well or shake the bottle every time you use it. Rava tends to sink in the bottom)

Tastes excellent just with thin and spicy coconut chutney to dip in. I served it with Sambhar, coconut chutney and some homemade ghee. Hope you try.

Spicy green Moong, Masoor dal and brown rice Adai:
I love Adai because of the ease of making them without fermentation and very nutritious as well. I keep adding different pulses and beans, this is one of those with Masoor dal, green Moong and brown rice. It has a beautiful pinkish green color inside. Adjust the spices to your taste.



To make Adai:

1. Soak 1/2 cup whole green Moong in water overnight. Next morning, add 1/2 cup Masoor dal (split red lentils) and 1 cup Brown rice to the same water and let it soak for 2 hrs.
2. After 2 hrs, drain the water and grind all these in batches with enough water, 1 tbsp cumin seeds, 1/4tsp turmeric, 2-3 red dry chillies or chill pd, salt, few curry leaves until you get smooth batter of pourable consistency.
3. Take the batter out into a bowl, add 1 tbsp chopped cilantro and a pinch of baking soda.
4. You can use this batter right way to make dosas or chill in the fridge to use later. Add soda just before making dosas.
5. Heat a iron tawa or non-stick griddle, add some oil, spread a ladleful of batter to a circle. Drizzle some ghee or oil on top, flip and cook both sides until crisp and golden.

Serve with red Chutney powder (roasted dry coconut, red chillies, garlic or garlic pd, salt, hing, cumin seeds, ground) and ghee.

Now presenting my Dosa/Pancake/Griddle cake/Crepe Museum!! ;D

These are all the Dosas, Crepes, pancakes, griddle cakes I have made and posted in both of my blogs so far, I am sure I will make some more of these in future!:D

Alrighty, let me link to each of them; from top left to right. Have fun! :)

1. Kerala Aapam (Rice-coconut milk pancakes),
2. Roti Jala (Malaysian flour pancakes),
3. Mysore Masale Dose,
4. Avalakki dose (Flattened rice flakes pancakes),
5. Thari dose (crushed rice-coconut milk steamed pancakes),
6. Thatte dose, plain and with veggies and dal (savory plate pancakes),
7. Uddina bele-Menthya dose (Urad dal-fenugreek seeds dosa),
8. Uttappa (vegetable pancake),
9. Rava dose (Semolina/cream of wheat pancakes),
10. Adai (Brown rice and multi dal dosas),
11. Adai masale dose (spicy brown rice dal dose),
12. Spicy Corn-Zucchini griddle cakes,
13. Zucchini pancakes,
14. All American pancakes,
15. Butternut squash griddle cakes,
16. Soy flour-veggies pancakes,
17. Patishapta (flour-coconut pancakes),
18. Chocolate Crepes,
19. Halasina hannu dose (Jackfruit pancakes),
20. Kayi-bellada dose (Molasses-coconut pancakes).

Are you still awake?! WAKE UP!! Hahaha!!

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Karela Masala is my second entry to Pooja of "creative Pooja" blog's "Vegetable of the week" event. She has chosen "Bitter Gourd/Karela" as her vegetable for this month. You can have this too from me Pooja!:))




Karela/Bitter Gourd masala:
I somehow manage to eat few tbsps of Bitter gourd dish every time I make Bitter Gourd dishes although when cooked and balanced with spices, it won't be as bitter to taste. My husband loves Karela dishes, so I do buy just two of them to cook whenever I can get them in the Indian store. This Karela masala dish comes with a delicious gravy, goes well with rice rottis usually or rice if you can handle it! :D


To make Karela masala:
1. Heat 1 tbsp oil in a non-stick pan. When hot,put in 1/2 tsp mustard seeds, 1 tsp cumin seeds, few curry leaves, 1 red chilli.
2. Add in 1 medium onion,chopped, fry for 2 min. Add in 2 finely chopped garlic, 1/4 tsp turmeric pd, pinch of salt, stir fry for a minute.
3. To this, add 2 cups of slightly peeled and chopped Bitter gourd pieces and fry until it gets a reddish color on the edges. Add salt and 1 tbsp tamarind juice.
4. Pour in 1/2 cup tomato sauce or 2 chopped Tomatoes, 1 tbsp coriander seeds powder, 2 tsp cumin seeds powder, 1/2 tsp chilli pd, 1 tbsp or more to of powdered Jaggery. stir fry and simmer until oil shows on top. Add some water it's too thick and simmer again.
5. Adjust the heat and sourness in the gravy, tastes good the next day. Add 1 tsp of ghee on top and few tbsps of chopped cilantro, mix and serve.

Long beans Kootu, Eggplant Pachadi, Karela Masala served with plantation style Akki/rice rotti:


Recipes for the other dishes you see on the Thali are here:
For Yardlong beans Kootu dish, click here or you can use this kootu masala to cook with Yardlong beans too. Yardlong beans are also called Mangaluru beans in Kannada.
For Eggplant chutney/Pachadi/bajji recipe, click here.
To make coffee plantation "style" Akki/rice rotti, click here.

That's "all" I have this week, Phew! :D

TURKISH IBRIK, MASOOR DAL KHICHDI

Turkish Ibrik is my "Show us your Metal" entry to Jai and Bee of "Jugalbandi" blog's "Click" event with the theme of "Metal" this February. My thanks to all the judges this month and JaiBee too!:)


About Ibrik:
Ibrik is long handled Turkish coffee pot which is traditionally used to brew coffee in Turkey. It was originally used to make coffee on hot desert sand but can be used on stove top too. It comes in different sizes, from 1 cup like this pot to large capacity as well. Ibriks are made of copper, brass and stainless steel. This particular genuine Ibrik from Istanbul is a gift from somebody. I tried making coffee once in this pot and now it sits pretty on my fireplace mantle! You can buy the modern Ibriks here and how to make Turkish coffee in Ibrik is here.

Turkish Ibrik, my entry to "Click" Metal:


Camera used:
Cannon PowerShot SD 600
Digital ELPH

Another look:



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Masoor dal Khichdi, cooked in the Microwave is my entry to "Microwave easy cooking" which is hosted by Srivalli of "Cooking 4 all seasons" with a theme of "Rice dishes" this month. Thanks for hosting Sri!:))



About Khichdi:
WIKI says "Khichdi literally means mish-mash or hodge-podge mixture, is an Indian dish that contains a combination of rice,one or more lentils and spices. Khichdi is commonly considered to be a North, East, West India's comfort food served with Kadhi and was the inspiration for the Anglo-Indian dish called kedgeree".
In southern part of India, we make a somewhat similar dish called BisiBele Bhath or Sambhar Rice which has even more and different ingredients than this dish and is our own style comfort "Khichdi" of the south! :)

Microwave Masoor dal Khichdi:
Khichdi is a mixture of rice and various dals cooked with flavorful spices, usually it's thinner and wetter than the usual Pulao or Biryani. Cooking Khichdi in MW is relatively easy since it's a one pot dish. Every MW is of different power strength, so you will have to make that judgment for how long to cook and how much water to add to the rice and dal mix, so it cooks evenly until soft.Adjust the spices to your taste. This is how I made it.


To make the Khichdi in the Microwave:
You need:
1 cup long grain rice, 1/2 cup Masoor dal (red lentils) washed and drained, 1/2 cup 1/2" cubed Carrots, salt, 2 cups or more water and 1/4 cup Tomato sauce or 2 tbsp Tomato puree, more or less according to your liking.
(You may soak rice in 2 cups of water for 15 mins before adding this to the MW bowl if you like)
Season:
1 tbsp oil, 1/2 tsp mustard seeds, 2 tsp finely grated or ground ginger.
Spice powders:
1 tbsp Coriander seeds pd, 1 tsp Cumin seeds pd, 1/2 tsp Garam masala, 1/2 tsp or more Kashmiri chilli powder, 1/4 tsp turmeric powder.
Garnish:
1 tbsp chopped Cilantro, 1 tsp Ghee, cucumber slices or cucumber Raita.
How to make:
1. Take a glass bowl, big enough to hold 4 cups of liquid. Add oil, microwave for 1 min on high.
2. Now, add all the seasoning ingredients, cover and heat for 30 seconds or more until ginger gets reddish color. Open and add spice powders, mix well.
3. Add rice, lentils, Carrots, water and cook without covering the bowl for 6-8 mins on high/100% power. Make sure rice and lentils are almost cooked before adding tomato. Cook for few more mins if not done, adding more water if necessary.
4. Pour in the tomato sauce, salt, mix well. Cover the bowl with the plate this time and cook at 50% power for 4 or more mins until everything is completely cooked and still little wet in texture, not very dry.
5. Take the bowl out, adjust the salt and heat. Add in cilantro, mix the Khichdi well.
Serve with Cucumber slices or Raita and a tsp of ghee added on top. You can serve this with Pickle, papad, or plain yogurt too. Tastes better after few hrs but tends to get a bit drier as it cools. Enjoy!:)

Arusuvai next!:)

PEAR-BLACK BEANS SALSA AND A BALANCED BREAKFAST

Pear-Black beans Salsa is my contribution to "A Fruit A Month", which is started by Maheswari of "Beyond the Usual" blog. Raaga from "The singing Chef" is guest hosting this month for AFAM and her fruit of choice is "Pears". Thanks for hosting Raaga!:)


Pears:

The English word pear is probably from Common West Germanic pera, it belongs to Apple family. Pears have been cultivated in China for approximately 3000 years.Pears can be consumed fresh, canned, as juice and dried, juice made into jams and jellies and fermented Pears are called Perry, a type of Cider.
Pears are the least allergenic of all fruits.Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture.It is also used for wood carving, and as a firewood to produce aromatic smoke for smoking meat or tobacco.

Pear and Black Beans salsa:
Here is an easy and spicy Salas mad with Pears, Black Beans, corn etc. It can be served as a side dish for any main meal or on it's own on a bed of Lettuce.

How to make Salsa:
1. Chop one red and one green firm Pears into 1/2" cubes, add to a big glass bowl.
2. Add in 1 cup/can yellow and white corn, drained, 1/2 can of Black Beans drained and rinsed, 1 cup finely chopped Tomato, 1 Jalapeño finely chopped, 1 tbsp Lemon juice, 1/2 tsp Cumin powder, 1/4 tsp Garlic powder, salt, pepper, 1/4 cup Celery, 1/4 cup red onion, finely chopped, 3 tbsp Cilantro, 1/8 tsp Chilli flakes, mix everything.
3. Adjust the spices and salt, chill in the fridge until ready to serve. Makes excellent lunch wrapped in Lettuce.

Enjoy the spicy, tangy and sweet Salsa!

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A balanced breakfast of Omelet with spicy Pear-Black Beans salsa and toast is my contribution to Mansi from "Fun and food", who is hosting WBB this month with "Balanced Breakfasts" theme. "Weekend Breakfast blogging" event is the brain child of Nandita from "Saffron Trail". Thank you for hosting Mansi, I kept my promise!:)

A balanced breakfast:
A low calorie,low fat, nutritious and balanced breakfast should supply us with a good combination of protein, healthy carbohydrates, fiber. One should always start the day with a nutritious breakfast which helps us with better concentration and problem-solving skills throughout the day, controlling hunger pangs and binge eating around noon. People who eat breakfast are more successful at losing weight and also maintaining that weight loss. Breakfast is specially important for growing kids who go to school which helps them to concentrate better. So, here is a balanced breakfast from me. Little spice in the morning kicks you in gear faster too!:D

Omelet/Omelette and Toast with Black Beans, Pear and Corn Salsa:
Any leftover fruity, spicy Salsa from above recipe also makes a well balanced and satisfying breakfast served with toast and fluffy Omelet! This serves one.

To make this breakfast:
1. Heat 1/2 tsp butter in a non-stick pan. Add 1 tsp milk and one extra large egg, beat with pinch of salt, add to the pan.
2. Scrape the bottom with a wooden spoon gently and then let it settle and cook on medium heat. 3. Flip gently and cook the other side. Place it on plate, add 3 tbsp of Salsa in the middle and fold the Omelet over. Grind a little pepper on top.
4. Garnish with Cilantro sprig, and serve with toast and Orange juice.

That's it! You are good to go until noon!! :)

VEGGIE-SOY NUGGETS WITH CHEESE STEAK FRIES AND CHINESE CHILLI OIL

Veg Nuggets and Cheese steak fries are my entry to Vanamala from "My Kitchen World" blog's event called "Kid's food" this month. Hope you like these Mala, enjoy!:)



If you have kids at home, you know how fussy they can be about food and how we parents struggle everyday to feed them the right kind!! As parents, it's our responsibility to make sure they get all the nutrients to help them grow and be healthy. There lies the problem when kids like only the "junk" food or high fat frozen prepackaged food, which I am sure most kids love. We have got to be smarter than them in that department by sneaking in Greens, vegetables, healthy Soy products etc in their favorite foods. My kids LOVE Chicken Nuggets from 'you know where', so these Nuggets are one of those sneaky things I do at home and they have no clue that they are eating "healthy junk"! Of course, I NEVER EVER tell them these nuggets have Soy flour and green beans!!:D

Vegetables-Soy Nuggets, cheese steak fries and fruit cup:
You can use any combination of vegetables, beans you have at home but make sure you add few tbsps of Soy flour which is a super healthy flour. Serve these with BBQ sauce or ketchup. Yeah, I have saved those Mickey and Minnie fork and knife my kids used to eat with eons ago. As teenagers now, they don't like Mickey and Minnie anymore!:D


To make Nuggets, you need:
2 large Potatoes,cooked and peeled, 1 cup cooked or canned Kidney beans, 1 can of Broad/flat/Italian green beans, cooked and drained Dill or Spinach leaves, 4 tbsp Soy flour, 2 tsp cumin seeds powder, 1/2 tsp chilli powder, salt, Mango powder or Chaat powder, 1 tsp Pav Bhaji masala.
1 tbsp Corn starch+ 1 tbsp water (Tandoori masala is optional) and 1/2 cup seasoned wheat bread crumbs in two separate plates to coat the Nuggets. Some grated Cheese to sprinkle on Cutlets.
To make:
1. Mix all the above (except ingredients to coat) and mash well to a thick dough. Divide them into balls, make rectangle nuggets for kids, round patties for adults. Dip in the corn starch mixture (I added Tandoori mix powder,that's why the red color!) and then in breadcrumbs until all the sides are coated.
2. Heat a wide non-stick pan, add about 3 tbsp of oil and fry the nuggets and patties both sides until golden, sprinkle cheese on the patties, cool on the rack and reheat in the oven to serve or serve immediately with steak fries, ketchup or BBQ sauce and fruit cups.

To make cheese steak fries:
Potatoes cut into wedges instead of finger chips are called Steak fries. Russet potatoes are floury potatoes, easy to cook and they are crispier when sauteed than other potatoes like red waxy potatoes
1. Take 2 large Russet potatoes, wash and slice into thinner wedges. No need to peel the skin. In the same pan you cooked the Nuggets, add 2 tbsp oil, spread the potatoes wedges and let it cook until golden both sides on medium heat.
2. Sprinkle salt, garlic pd, chilli flakes, pepper, and some grated cheese on the wedges and take them out on a plate.

Note: You can also bake both patties and fries in the oven at 375F for about 30-40 mins. Spray a little oil on the patties and the potato slices if you bake. You might not get that golden colored crust you see on the nuggets above. Sprinkle spices and cheese 5mins before you take them out of the oven.

Have fun lil' kids and big kids!:)

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Chinese Chilli oil sprinkled on scrambled Eggs is my entry to Bindiya from"In love with food" blog. Her event "These are a few of my favorite things" this month has a theme of "Chinese food". I thought of making one of the usual Chinese dish but then I remembered a yummy recipe for Chilli oil I make at home which we splash on to give a zing to any dish, made a dish too to use it on, enjoy. Thanks Bindiya!:))


Chinese Chilli oil:
Chinese Chilli oil is a spicy condiment you can sprinkle on practically everything including snacks, savory pancakes, steamed Dim Sums, Pot stickers, Omelettes etc to spice them up. I am giving you how I make chilli oil at home which we use on soft Scrambled Eggs and such. A hint of Sesame oil makes it smell, taste delicious and authentic Chinese.

To make Chilli oil:
1. Take a thick bottomed pan, pour in 1/2 cup Canola oil, 2 tbsp Sesame seeds oil, 1 tsp or more red dry chilli flakes as per your taste, few crushed Schezuan peppers, 2 tbsp finely minced onion, 2 minced Garlic, 1/" minced ginger, 1/4 tsp of Paprika for color.
2. Heat it gently until oil becomes hot. Do not let the spices burn but just sizzle.
3. Put a fine sieve or cheese cloth over a clean bottle and pour this oil immediately to strain all the solids and discard it. Let the oil cool and then store in the fridge.
4. Shake and use when needed. It's hot and spicy!!:)

Fluffy Scrambled Eggs sprinkled with spicy Chilli oil:

To scramble Eggs:
1. Spray little no-stick oil in a non-stick pan. Add 1 tbsp milk, 2 beaten Eggs. Keep stirring with a small whisk or wooden spoon.
2. Add a 1 tsp Soy sauce (optional), pinch of salt and few grinds of pepper or 1/2 tsp steak seasoning. When Eggs starts to settle but still semi-solid, take off the heat. It will cook further as it cools. Do not keep it on the heat until they become lumpy and hard.
3. Stir once more gently, garnish with 1 tsp few minced fresh Parsley or green onion and few splashes of chilli oil on top and serve with toast.
Enjoy!:))

TAPIOCA-TRICOLOR GRAPES PUDDING ON PASTRY AND BASIC MW TOMATO SAUCE!

Grapes and Tapioca pudding served on pastry, is my contribution "A fruit a month aka AFAM" which is started by Maheswari of "Beyond the usual" blog.This month's guest host is our sweet "Swapna from "Swad of India" blog with her choice of fruit "Grapes".Thanks for hosting Swapna!:))






This is also my contribution to Marta of "An Italian in the US" blog. Her event is "Fresh produce of the Month" and her choice this month is "Grapes" as well! Easy for us, thanks Marta!:)






Beautiful juicy and seedless Tri-color Grapes!!

Grapes grow in clusters of 6 to 300, and can be black, blue, golden, green, purple, red, pink, brown, peach or white. White grapes are evolutionarily derived from the red grape.Grape helps to lower cholesterol levels in the body and thus slows the build up of deposits in the arteries.Grapes have been positively linked to fighting cancer, heart disease, degenerative nerve disease and other ailments. Dried grapes are also called Raisins,Sultanas, Currants and Grapes are used to make Wine, which is found to be helpful in fighting Heart diseases if Wine is consumed everyday in moderation.Info from WIKIPEDIA.

Tapioca-Grapes Pudding on quick baking Crescent pastry drizzled with Grape jam:



You need:
1 can of Pillsbury Crescents pack or any kind of crust you like or even a slice of cake will do too, 1 large tub of Tapioca pudding (store-bought or homemade), 2 cups of washed,dried Grapes, chopped into smaller pieces and 1/4 cup Grape Jam ,thinned slightly with with litter water or any juice.


How to make the dessert:
1. Open the can of Crescent, spread on sheet withot separating the triangles,seal a rectangle in the middle.Gather the edges,squeeze to seal like a cup and bake as instructed on the pack.Cool.
2. Chop Grapes and mix with pudding and keep aside. Thin the Grape a little to make it spreadable.Keep it in the firdge until you are ready.
3. Just before serving, place a baked crescent shell on a plate, spoon some pudding along to the lenght of the pastry and drizzle with jam.

That's it! Enjoy. Makes a great light dessert after a meal!

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Basic Tomato sauce cooked in the Microwave is my entry for the event "Easy cooking with Microwave" which is launched by Srivalli from "cooking4all seasons" with a theme of "Basics" this month. Thanks for hosting Srivalli!:))



Basic Tomato sauce which can used in a myriad of dishes!

Though it is botanically a fruit, the tomato is nutritionally categorized as a vegetable. Tomato has an acidic property that is used to bring out other flavors. This same acidity makes tomatoes especially easy to preserve in home canning as tomato sauce or paste.
Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing many disease.Info from WIKI.

Here is the step by step of how to make it:


1. Choose about 10 to 15 ripe red Plum Tomatoes or any kind with thick pulp ones.Wash and dry them. With a knife, puncture the skin of each Tomato in 3-4 places to avoid them bursting in the Microwave.
2. Add all of them in a deep microwaveable bowl with 1 cup of water,cover with little gap on top and cook on high for 20mins.Take the bowl put and let it cool for 15mins.
3. Now take a plate and peel the skin (very easy now the Tomatoes are cooked and skin separated) and squeeze the pulp gently to remove the seeds (which makes the sauce sour if you don't), add to a blender.
4. When done with all of those, grind the sauce until very smooth.Let it cool completely.
5. Pour in a clean jar, store in the fridge. Shake or stir the sauce before using and use it within a week!

Ready to go!!:))


Some of the dishes you can with this sauce:
Rasam,
Marinara sauce,
Tomato Paneer,
Aloo Tamatar,
Any gravy which needs a little color and tang,
Tomato Saaru/Sambhar,
Lasagne,
On Pizza and Pies,
Gazpacho,
Any pasta dishes,
etc.,enjoy!:))

APPLE-CARROT CHUTNEY

Delicious Apple-Carrot chutney/Relish is my contribution to Mahesh from 'Beyond the Usual's "A Fruit A Month" event.This month's theme involves Apples!!Thanks Mahesh:)





Who doesn't like these gorgeous Apples?!


The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole-body" health benefit.A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma.For more information,click on Washington State Apple Commission.



Apple-Carrot Chutney/Relish:


I have been making desserts for every entry to AFAM so far.I didn't feel like making another this time as well and thought I would make a sweet,hot and tangy western Chutney or relish instead.With Apples,Carrots,sweet spices and Apple cider,this relish makes a wonderful condiment served with Ham or any meat and a great spread on warm toast in the mornings!! Enjoy:)


You Need:



2 Apples any kind chopped ,1 medium size Carrot grated,3 tbsp Raisins, 1/2 cup sugar or more to your taste,1/3 cup Apple cider Vinegar,2 tbsp sweet butter,1/2 tsp salt, 2 tsp sweet Cinnamon pd, 1/2 tsp Allspice(not Garam masala)1 tsp Ginger pd,and 1/2 tsp red dry Chilli flakes.



How to make Chutney:



Prepare the Apples by chopping into small pieces and grate carrots.Heat the butter in a wide non-stick pan,add all the above ingredients to the pan and let it come to boil on a medium heat.Boil for 5 mins and turn down the heat to simmer and let it cook.




When the apples etc cook down to a thickish sauce, taste it and adjust the spices like salt,sweet and chilli as you prefer.It should sweet and tangy with apple cider than hot! When it shines on top,it's ready.It must be cooled completely before you bottle the Apple chutney.It lasts for few weeks if kept in the fridge.




Bottled up and ready to go!:)



Enjoy it on warm toast or with any meat, goes well with Ham!