Dahi Aloo (Baby Potatoes in a Tangy Creamy Curd Gravy)....comforting ain't it !!

"Comfort food is absolutely moving upscale."
~ Danny Meyer

The world has seen a lot in the last few months. Failed banks, frozen lending, bankruptcies...a stock market like a weary phoenix, rising from its ashes then plummeting again. In turbulent times like these, don't we all need a little comfort food?!

Comfort food, as it turns out, is a global phenomenon. A case in point-- When I am asked what is the one thing that I would want to eat to make me feel really comfortable and soothe my ruffled seams; without batting an eyelid I say Kadhi-Chawal ( Mildly spiced creamy chickpea-flour based curd gravy tempered with mustard and curry leaves, accompanied by plain steamed rice).

**For a variation of the 'kadhi' see this.

And what makes it comfort food?
It's our soul food and I think these are the kinds of food you hanker for. Something that you've had as a child, as a baby. Something that goes down easily. Something that will always be true.

We all have memories of a very special dish that we ate when we were kids. Every time we eat it we feel safe and warm. We are back home. Actually, we don't even have to eat it - just smelling it triggers happy feelings. It then, not just remains food-- it's the taste, the smells, the memories of home!

Studies suggest that comfort food applies the brakes on a key element of chronic stress.

Stress or no stress, at some point in our lives we all crave comfort food. Each kitchen has its own story to tell and its own set of comfort foods. Be it the country side or the huge mansions, the city or the hamlets....all have their fair share of foods/Sunday meals that bind a family together.

I remember how after a really l-o-n-g time when I was returning home from Florida, I called up mom from the New York airport only to request her to prepare my favourite kadhi-chawal, and nothing else but that. It wasn't that I had any issues with food in U.S. Infact it was only here, that I first did try Thai and Mexican. The best pizzas were at my office cafeteria...forget Dominos' or Pizzahut! Mac n cheese ...aah!

Applebees' and Red Lobster are still my reigning favourites when it comes to fun-food. Ybor street dotted with its varied cusine houses, lured me to try the Middle-east and Lebanese dishes too. Yes, I was in a cultural melting pot but oh! how I missed home food. (By home food I don't mean the stuff that Indian restuarants' in foreign land, dish out claiming to be Indian.)

However something is amiss at times....and you CRAVE it badly! Thats' soul food...a.k.a. comfort food...mom's cooking!

The dish I talk about here is only second to my all time favourite Indian Comfort Foods.

Its Dahi Aloo. Dahi= curd, Aloo= potatoes, in Hindi.

Dahi Aloo (Baby Potatoes in a Tangy Creamy Curd Gravy):

Ingredients-

250 gms baby potatoes,boiled and chopped in halves
1 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
1 whole dried red chilli
1/2 tsp aesofoetida
1/2 tsp turmeric powder
2 tsp ground coriander seeds/coriander powder
1 cup curd, beaten
1 tsp ginger-garlic paste
1 tbsp cooking oil
1 cup water or less (depending on the consistency of the gravy)
salt to taste

Method-

In a wok, heat oil. Add the cumin seeds, mustard seeds and curry leaves. Once they splutter, add the whole red chilli and ginger-garlic paste. Add the boiled potatoes. Mix carefully.

Now add the turmeric powder, coriander powder and aesofoetida. Stir. Take care not to break the already soft potatoes.

Add the beaten curd and mix thorougly. Finally add water and stir. Season.

Cover and simmer for a minute, on medium flame.

Serve hot with steamed rice or parathas/chapatis.

Cheeky Chikoo Smoothie..for the Maman and Gourmand Smoothie/Shake Recipe Contest!

An excerpt from our life; the morning of April 28th 2009.

DH: “Hun I don’t want to have anything for breakfast…not feeling like it.”

Me: “ What…not again…I am not letting you go till you have breakfast…it’s the most important meal of the day.”
DH: “In that case just give me liquid breakfast…one of your fruit smoothies/milk shakes…you have chickoos in the fridge..right?!”

Well that is how the Sapodilla fruit smoothie came about. In my quest to provide wholesome nutrition (without tipping the balance) to ourselves,at breakfast. Here is my Cheeky Chikoo smoothie (pardon the pun). ;p




I am a fruit-person (from the dessert-first type category). If you are a regular reader ….you would know the concoctions I have made using fruits.
Try my Austrian Walnut-Strawberry Torte, or spoon out my Bluberry-Papaya Syllabub, or my prize winning Persimmon & Walnut Croquants Trifle, or the Dragon fruit brownie in true fusion style, the Berry Jam, or the more recent Alphonso milk shake...to name a few. I love fruits and I love having them plain as well as in innovative forms.

I added a little ground almonds to this smoothie to make it healthier and it imparts a beautiful nutty flavour to the drink. Since the chikoos were extremely sweet I did away with the sugar too. It’s a simple, no-hassle smoothie prepared in a jiffy.
(Ideal for working couples with/without kids, especially if their significant half/child doesn’t like the idea of having to ‘eat’ breakfasts.)

The fruit of the Sapodilla tree is called Chikoo /Sapota in India.
The use of ripe chikoo in our diet gives agility and freshness.
It activates the performances of intestines. It eliminates the excessive bile in the body.
Infact the Ayurveda has held this humble fruit in high opinion…just do a google search and you will know what I mean.
It is one of the few fruits that have edible skin. I just wash them and slice the ripe brown fruit. However I skip the skin when preparing my smoothie/shake.

Not many of us know that the latex extracted from the chikoo stem forms the base material for the chewing gum.

Cheeky-Chikoo Smoothie

Ingredients-
2-3 ripe medium sized frozen chikoos/Sapodilla fruit, washed,peeled & de-seeded
1 ½ glasses skimmed milk, chilled
1-2 tbsp sugar (optional)
3 tbsp ground blanched almonds (which I keep ready in the fridge at all times)


Method-
In a blender puree the chikoo fruit with the ground almonds. Now add the milk with sugar, if using.
Blend on high and serve chilled.
This smoothie is pretty filling and a glassful only keeps you satiated till lunch.

Update: I have edited this post as a few friends wanted to vote for my drink for the contest. However thats not happening as I am not listed. Just a tiny glitch in the contest rules and my entry. No problems. Thanks all ..anyways!

Sincere apologies....with the 'King of all fruits'.

Friendship isn't a big thing - it's a million little things.

I know I am very late in posting this, but trust me when I say that I have been extremely tied down with home-shifting, either family and friends visiting over or we making courtesy calls. (Infact as I write this post my hub's busy booking tickets for another trip in May.)

There have been festivities but not without certain mishappenings innundating all this time. In the past month I have seen the frolic of a 'mundan' (a hindu ritual where the kids head is clean shaved) of my nephew, starkly contrasting the deep anguish followed by nervous calm when my maternal uncle lived through a major cardiac arrest.

In all this flurry I admit to have ignored my 'virtual' home and friends. All the wonderful endearing comments and concern as to how I am and whether I am doing fine makes me guilt ridden. For all those who showed concern and who remembered me in my absence, who support me always....I seriously love you guys! You all rock!!

Please accept my apologies though.

Quite true that friendship is a million little things.....a million kind words/thoughts lighting up my day!

It was a love affair long before we knew what love was. They were golden, dripping with a heavenly juice, fleshy and aromatic. As kids we didn't understand why we could gorge on them just once a year, but were happy just to be able to dig into them. The perfumed 'Alphonsos', the green 'Dasheharis', the succulent 'Chausas' and the golden skinned 'Langdas' (I am still intrigued why its called a 'langda' which means crippled), gleaming in their jewel tones - red, yellow and dark green.Decades later, the mango still has such a magnetic hold on my generation. Is it because it is so much more than a mere fruit? It represents a rite of passage, a time of giddy childhood, of endless summer days and life stretched into infinity - an unending field of gold, an abundant orchard of luscious mangoes dangling from countless shady trees....


Mangoes are ephemeral - here today, gone tomorrow - so many Indians hoard them and have found ways to keep the gem-like fruits with them as long as they can. Green unripe mangoes are pickled in so many different ways, to be drawn out in the cold of winter, to be relished - summer relived. Another delicious pickled treat is mango murba - mangoes marinated in a sweet sugar sauce, with garlic and black onion seeds. It's a real comfort food when eaten with a bowl of kichdi (rice gruel) or a chappati - you can feel all's right with the world. For a full-blooded Indian, any time is mango pickle time, and a dollop of ambh achaar enhances any meal.


Where did this wondrous fruit come from and why does it have such a hold on the Indian psyche?

The earliest mention of mango, Mangifera Indica, that means "the great fruit bearer," is in the Hindu scripture dating back to 4000 BC. The wild mango originated in the foothills of the Himalayas of India and Burma, and about 40 to 60 of these trees still grow in India and Southeast Asia.

The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios.

So passionate are modern day Asian Indians about their most adored fruit, the cultivated mango, that during mango season in India, families actually argue heatedly about which of the many varieties is best for their favorite mango dishes. For the rest of us, we're just delighted to welcome mango season ( the only good thing about the otherwise sweltering heat), enjoy the luscious tangy fruit that dribbles down our chins, and leave the fistcuffs out of it!

According to M. Varadrajan, author of The History of Tamil Literature, the eye of a woman is compared to a tender mango cut in half, with the stone being the pupil of the eye. Alexander the Great was a big fan of Indian mangoes and The Mughal Emperor Babur called it "O Fairest Fruit of Hindustan."

Alphonso Milk Shake
Ingredients-
1 medium sized alphonso or any mango of your choice
1/2 litre of skimmed milk
2 tbsp sugar (adjust according to sweetness of mangoes)
a pinch of ground cardamom

Method-
Blend all the ingredients together in a juicer/blender.
Serve chilled with cubes of golden ripe mangoes.



Folklore

India is a country rich with folklore that sometimes becomes woven into cultural rituals as well as religious ceremonies, and it's little surprise that it's India's national fruit.
It is said that the Buddha was given the gift of a whole grove of mango trees where he could rest whenever he wished. From that time on the mango tree was held in awe as capable of granting wishes.
So revered is the mango tree in its home country that it has become a symbol of love.

(A symbol of the love and adoration I have for my readers/friends and well wishers. I thus offer this exotic fruit as apology.)

Offerings of mango leaves are presented at wedding ceremonies, a ritual that guarantees the couple will bear many children.
In the villages there is a powerful belief that the mango trees grow new leaves each time a son is born. To herald the new birth to their neighbors, doorways are decorated with mango leaves.

Old Sanskrit writings reveal a legend of deep love and beauty that sprang from the mango tree. It was the daughter of the sun, Surya Bai, who transformed herself into a golden lotus to evade persecution of an evil sorceress. The sorceress became angry when the King of the land fell in love with the beautiful lotus, and she burnt it to ashes. Good overcame evil when a magnificent mango tree sprang from the ashes and Surya Bai stepped out from a ripe mango that had fallen to the ground. The King instantly recognized her as his long lost wife, and the two rejoiced.

Health Benefits

Revered not only for their exotic sweetness and juicy quality, mangoes are known for their many health blessings. They contain an enzyme similar to papain in papayas, a soothing digestive aid.

In India mangoes are used as blood builders. Because of their high iron content they are suggested for treatment of anemia and are beneficial to women during pregnancy and menstruation. People who suffer from muscle cramps, stress, and heart problems can benefit from the high potassium and magnesium content that also helps those with acidosis.
One lab test turned up rather startling results that raised mangoes to the "highest perch." Mango juice was poured into a test tube that contained viruses. Shortly, the viruses were destroyed.

I don't need a 'STRAW' to drink this 'BERRY' Shake !! :p

"Imagine," said the wise man, "that the moon was made of strawberry. Would all socks be pink and all flowers meringue? Perhaps... and when evening falls shall we slide down the crescent laughing as we splash into warm waters of sweet milk, how enchanting life would be."

Guess where I got this quote from.......

......a tube of pink strawberry milkshake scented body scrub! lol.... Who knew toiletries could be so whimsical.



Today is Maha Shivratri - the name means "the night of Shiva". The ceremonies take place chiefly at night. This is a festival observed in honour of Lord Shiva and it is believed that on this day Lord Shiva was married to Parvati.
On this festival people worship Lord Shiva-The Destroyer. This night marks the night when Lord Shiva danced the 'Tandav'.

About the Lord-
Shiva - the word meaning auspicious - is one of the Hindu Trinity, comprising of Lord Brahma, the creator, Lord Vishnu, the preserver and Lord Shiva or Mahesh, the Destroyer and Re-Producer of life. Shiva is known by many names like "Shankar", "Mahesh", "Bholenath", "Neelakanth", "Shambhu Kailasheshwar", "Umanath", "Nataraj" and others.

He is the most sought-after deity amongst the Hindus and they pray to him as the god of immense large-heartedness who they believe grants all their wishes. Around him are weaved many interesting stories that reveal His magnanimous heart. Not only this, but the related stories and legends also enrich the Indian culture and art.


A few of the stories attatched to this festival-
(1) This is a famous legend on Shivaratri and happened during the churning of ocean by Devas(gods) and Asuras(demons) to get ‘Amrit’- the secret blessed rasa(juice) that could give eternal life. While churning the ocean, a pot of highly toxic poison was also released before the amrit could be found. Lord Shiva drank this posion. For the poison to have no effect, Lord Shiva should not sleep. So the ‘devas’ and ‘asuras’ kept praying the whole night. Pleased with the devotion Lord Shiva said "whoever worships me on this day will get their wishes fulfilled".

(2) There once lived a tribal hunter who was a Shiva devotee. One day he lost his way while hunting and was lost in the forest at night. Soon wild animals started to gather around him and he climbed a Bael tree. In order to keep himself awake, he started plucking the trees' leaves and dropped it down repeating ‘Om Namah Shivaya’. In the morning, he discovered that he had been dropping the leaves on a Shivling/Lingum. And the word spread that he was saved by Lord Shiva. People started celebrating the day as Shivratri.

The story is mentioned in the epic Mahabharata by Bhismha while lying on the bed of arrows. The hunter was re-born as King Chitrabhanu who could remember his previous births.

(3)Apart from these myths, it is said that the reunion of Lord Shiva and Parvati happened on this day, hence it is auspicious.


The Festivity-
People observe a strict fast on this day. Some devotees do not even take a drop of water and they keep vigil all night. The Shiva Lingam is worshipped throughout the night by washing it every three hours with milk, curd, honey, rose water, etc., whilst the chanting of the Mantra "Om Namah Shivaya" continues. Offerings of Bael leaves are made to the Lingam as Bael leaves are considered very sacred and it is said that Goddess Lakshmi resides in them.

Hymns in praise of Lord Shiva, such as the "Shiva Mahimna Stotra" of Pushpadanta or Ravana's "Shiva Tandava Stotra" are sung with great fervour and devotion. People repeat the 'Panchakshara' Mantra, "Om Namah Shivaya". He, who utters the names of Shiva during Shivratri, with perfect devotion and concentration, is freed from all sins and attains Nirvana.

Infact its believed that if unmarried girls/spinsters fast on this day and pray to Lord Shiva they are granted the husband of their choice soon.

Well I cannot confirm this myth as I never fasted and still have been blessed with a man I could never have dreamed of...my love...my pride....the reason behind my smile, my husband.

I made this milkshake today for myself and those who fast can take this too as its fruits and milk which is permissible during fasting.

Strawberry Milkshake

Ingredients-

2 glasses milk, chilled (skimmed/2 %/ whole)

1 1/2 cup fresh strawberries, washed and hulled

2 tbsp scant sugar (adjust according to tartness of strawberries, mine were extremely sweet)

Method-

In a blender churn all the ingredients together. Garnish with a strawberry slice and serve.

Cheesy Beans on Baguette......& Gong Hei Fat Choy/ Jai Hind !

“Red beans and ricely yours."

Louis Armstrong loved red beans and rice so much he signed his personal letters thus.

Who says cooks don't need breaks....well certainly I do. Its Chinese New Year (Gong Hei Fat Choy) and the biggest holiday time here. Made some delectable stuff about which I will post later(please be patient!)

Its the 2009 Lunar New Year Cup soccer tournament and hub is having friends over so will have to make some (read 'a lot') snacks and drinks for everyone. And I am making my popular (by demand) Cheesy baked beans on Baguette with some Masala Cola.

Baked beans are a classic example of a "loss leader", a product sold by supermarkets for an abnormally low price, often less than cost. If you are in the US, you might ask where can I get Baked Beans. There are a number of places I know in the Seattle area, Cost Plus (various locations), English Pantry (Redmond), you can also ask the guys at the Kangaroo and Kiwi Pub in North Seattle.
Baked beans are to be found everywhere and its a great way to sneak in proteins in vegetarian diets and kids who are picky eaters.

This is one appetizer I serve when I have surprise guests or large crowds to please. I have been making these for as long as I can remember. They were a hit when I made these for my friends when they were over at my place for "group-studying"...supposedly.

Its simple and is put together in just two minutes...no I am not exaggerating. My version is tasty, simple and extremely quick.


Cheesy Beans on Baguette
Ingredients-
1 baguette (or any other crusty bread)
1 can baked beans (Heinz or any brand)
1 tsp garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
handful of black olives, sliced in halves
1 cup grated cheddar cheese


Method-
In a microwave safe bowl, pour the canned baked beans. Add salt, cayenne pepper, garlic, olive oil and mix well. Microwave for 40 seconds on high.

Meanwhile, slice up the baguette and toast the slices, in the middle rack of your oven for 30 seconds.

Place the baguette slices on the serving plate. Spoon out a tablespoon of the beans on it. Top with grated cheddar and olive slices. Heat for another 20 seconds or so.

Voila! Its done.


I send this over to the SuperBowl night at Cathy's place.

And to all fellow Indians out there--- A very happy and cherished Republic Day! Jai Hind!

Tipsy...err....Persimmon Trifle with Walnut Croquants

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”

I am a nuts-about-fruit girl ...anything with fruit in it can lure me easily. I am game for all kinds of fruits...the rarer and more exotic it is...the more I crave it...lol. And if the fruit is in a dessert form...nothing beats it! As you know from these-fruit custard, choco-strawberries in a jiffy, going bananas over banana, jamming with strawberry.... my surrender to desserts with fruits is a common instance. I even start my day, sweet....so lets continue the sweet-celebration.


The latest two fruits added to the long list of 'fruits I have eaten' are-dragon fruit and persimmon. And as you guys must have guessed I did make desserts out of both. :)


However we will stick to 'persimmons' today. Persimmons are a mysterious, surprising fruit, unknown to many, eaten by few.

When I first saw a persimmon at the fruit stall here, I thought they were tomatoes...just not very ripe ones. I kept wondering why they were selling it with the other fruits and not vegetables, till one day I couldn't stand it any longer and in broken cantonese-cum-english-cum-sign language I managed to understand that they are fruits and not vegetables. Came back home hurriedly and googled for pictures/information on this queer fruit. After much research, I bought the fruit. Let it ripen for two days before I sliced it open...and the fruit was luscious and sweet ...it tastes like a mix between Rhubarb and Toddy Palm fruit/Palmyra (which is also referrred to as Taad or Taad-Gola in India). The fuyu, non-astringent variety of this fruit has got a heady...almost sweet alcoholic taste.

Native to China thousands of years ago and then introduced in Japan, the persimmon has become Japan’s national fruit and one of the traditional foods of the Japanese New Year.

Persimmons are well worth trying not only for their exceptional flavour but also for their beta carotene; they also have some vitamin C and potassium. There are two types of persimmons: astringent and non-astringent. As novice persimmon eaters often belatedly discover, the astringent persimmon has two personalities. When ripe, it possesses a rich, sweet, spicy flavour. The unripened fruit, however, tastes so bitter that biting into it causes the mouth to pucker.

The astringency is due to the presence of tannins, a group of chemicals that occur in tea, red wine, and in a few other fruits, such as peaches and dates, before they ripen, though the quantity in a persimmon is much greater. As the fruit ripens and softens, the tannins become inert and the astringency disappears.

It tasted great as a fruit and immediately I thought of pairing it with chocolate and chantilly...with may be a dash of rum.

Caution: Never eat this fruit on an empty stomach and the fruit should be extremely ripe before it can be eaten.

You can read more about this fruit here and here.

Chocolate Persimmon Trifle
(with Walnut Croquants & Creme Chantilly)

Ingredients-
(for two cups of trifle)
1 persimmon fruit, pulp/cubed
1 recipe of your favourite chocolate cake, 1/2 pound (you can keep half the cake in the fridge for later use)
1/2 cup chantilly-(1/2 cup whipping/heavy cream mixed with 4 tbsp of sugar + 1/2 tsp of pure vanilla extract)
4 tbsp of melted dark chocolate
2 tbsp of light rum with 1 tbsp sugar dissolved

For walnut croquants-
a handful of crushed walnuts
5 tbsp brown sugar
5 tbsp water

Method-
First warm the cake for half a minute. Use half the cake. Then pour the sugar-rum syrup over it. Break/crush the cake with your fingers. Set aside.

Make the creme' chantilly using the heavy cream, sugar & vanilla extract.

To make the walnut croquants--
Mix the sugar and the water over a medium flame till its sticky but not too viscous. On a foil lined cookie sheet, spread the walnuts and pour the sugar syrup on top. Bake in the oven for a minute or less. Allow to cool to harden a little.

For the assembly--
In a glass, first layer with the cake, then the melted chocolate, followed by persimmon fruit and the walnut croquants. Top this with chantilly.
Repeat these layers once more. Serve chilled with a chocolate cake slice,if desired.

Now for my signature interesting facts-

Persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae). They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. While the persimmon fruit is not considered a "common berry" it is in fact a "true berry" by definition.

The sexuality of persimmons is particularly baffling. Some trees are male, some are female, some have flowers of both sexes, some change their gender in midlife, no doubt for personal reasons. Some are self-fertile, some need a pollinating tree. Some have no seeds. The most important distinction for the cook is that some taste horrid all the way up until the moment they ripen, at which point they become so soft inside they are like little jellied balloons. Others -- the so-called "non-astringent" types -- sweeten while still firm.

Folklore..
It is said that you can predict the winter by taking the seeds out of some persimmons and then slicing the seeds. The shape that shows up the most inside each seed will tell you what kind of winter to expect. The three shapes resemble three eating utensils.
A Knife shape means there will be a cold icy winter (as in the wind will slice through you like a knife).A Spoon shape means there will be plenty of snow for you to shovel.A Fork shape means there will be a mild winter

Culinarily, persimmons have fared less well. Many people remember their first taste as a form of persecution: an unripe sample offered by a teasing grandfather, a wicked older sister or the neighborhood bully. Had they persevered and tried one ripe, they might have grown up prizing them as much as the native tribes prized their Diospyros virginiana or the Japanese their Diospyros kaki.


If ever you get a chance try this fruit...its worth it! I am in love with this exotic fruit and you will see more concoctions here...soon.

I send this over to The Alchemist Chef's Valentines' Day Recipe Competition.

I share this with Trupti for her AFAM: Persimmon event, brainchild of Maheshwari.

Also in the second picture (from top), I made an A3 size, paper table mat for kids with mickey mouse cut-outs from a magazine. Its easy to make and can be disposed off. The kids enjoy it. I share this crafty idea with Shama for her 2009 Kids friendly crafts.

Chicken Gazpacho

“Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.” -Fran Lebowitz, journalist

I got acquainted with this refreshing soup for the first time when I was working with HSBC. A Latin American colleague of mine introduced me to this soup. Now at my mum's place, a soup means it has to be piping hot...or its not a soup, so I never really tried making this.

However my hub has trotted the globe quite a bit and I guess is worldly-wise (grin) and is far more adventourous than I am ...even in terms of the food he eats.(chuckle!)
I have made several versions of this gazpacho, as I don't like repeating my dishes ...unless absolutely necessary...lol.
So without much a do I made this soup today morning for breakfast...(trying to keep it slim and healthy....as long as I can) !

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil. My twist to this classic is only in adding shredded poached chicken to the otherwise garden-full bowl !


Chicken Gazpacho
Ingredients-
1/4 cup diced red-peppers
1/4 cup diced yellow pepper
1/4 cup diced carrots,slightly blanched
1/4 cup or less chopped green beans,blanched
2-3 small green chillies (adjust according to taste)
2 tbsp vinegar
1 celery stalk, chopped finely
1 stalk of spring onion, chopped
2-3 basil leaves,minced
2 cloves garlic, minced
1 tsp cumin powder
1/2 cup cooked fusilli (optional)
a dash of olive oil
4-5 cups of vegetable broth/chicken broth
1 large ripe tomato,boiled and pureed
1/4 cup tomato juice
salt & pepper to taste
1/4 cup shredded poached chicken (optional)


Method-

In a saucepan boil 2 cups of water and add the diced carrots and green beans, for a minute. Immediately drain them and place under cold tap water.

In a blender add the garlic, chillies,tomato puree, tomato juice,vinegar, celery, half of the red & green peppers ,half of the carrots and puree them together with the broth. ( I like my gazpacho not so thick/creamy so I added more broth.)

In a heated deep bottomed pan, add the olive oil with the chopped spring onions, basil leaves, cumin powder, remaining red & yellow peppers, blanched green beans and remaining carrots. Stir.

Finally add the puree with the broth. Season with salt and pepper. Add the shredded chicken and fusilli. Remove from heat and let cool/chill.

Serve warm/chilled (traditionally its served chilled) with croutons or cheese bruschetta.





During its long, arid summers, Andalucía cools itself down with chilled gazpacho, a hearty and pungent soup that has gained fame throughout the world for its amazing thirst-quenching quality.

Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this soup replenished them with the necessary salt and vitamins lost through physical exertion.

Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World. Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.








Note: This soup can be made vegetarian/vegan by skipping the chicken and/or adding tofu/cottage cheese cubes instead.



I share this with HotM(Heart of the Matter) which is dedicated to healthy cooking and eating.

Creole Baby-Mac Salad with Coriander Viniagrette

"A man too busy to take care of his health, is like a mechanic too busy to take care of his tools."

--Spanish Proverb

My apologies to all my readers, for having been away from blogosphere for the past couple of days. I started my blog on October 15th 2008. Its been a joy ride since then, untill a couple of days back when I came across an unwanted element here on blogosphere (my first bad experience). The person in question has been notoriously involved in chatting up young women bloggers and bothering them (which I later found out from fellow bloggers). I was taken aback when the person dared to leave a comment on one of my posts saying that he has saved my profile picture to his screensaver....talk about pliagrism!

For once I actually thought I should delete my picture.I was upset and very disturbed. But then my hub...my rock...cajoled me into being brave and reinstated the point that this is a public forum, so I should take this incident with a pinch of salt. A few blogging friends too advised the same.



All my readers, my blogger friends, my visitors,...you guys are my support system! I owe it to you and so I had to share this with you all.
I was not going to sit back and let things happen. I want to forewarn my friends here. Be cautious and lets stay united!

We had gone for morning walks lately, as the weather is not all that chilly now. So keeping in with the healthy streak I made some quick macaroni salad.



Creole Baby-Mac Salad with Coriander Viniagrette

Ingredients-
Coriander Viniagrette- (can be made ahead and kept in jars,in the fridge)
1 tbsp white wine
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 cup coriander leaves
2 tbsp champagne vinegar/plain white vinegar
2 tsp coriander seeds
1 tsp finely minced garlic
a pinch of sugar
salt and pepper to taste




For the salad-
1/2 cup sweet corn kernels
1/2 cup chopped cherry tomatoes
3 salad shallots/onions, minced
1/4 cup green peas
1/4 cup shredded carrots
1/2 tsp capers
1/2 tbsp minced green/red chillies(adjust according to taste)
3 cups baby elbow-macaroni,cooked
a dash of olive oil



Method-

Coriander Viniagrette-
Roast the coriander seeds slightly in a pan,over medium flame.
Put all the ingredients, except the oil and the coriander, in a blender. Process until smooth.
With the blender running, slowly pour in the oil until it’s well blended.
Chop the remaining coriander very fine and stir into the dressing.
The coriander taste is very strong, start with 2 tblsp and only increase the quantity if you want a stronger-tasting result in your salad.


Note:This vinaigrette is an excellent marinade for ribs or fish. If you like a stronger lime flavour add 1 tsp lime zest to the blender as well.




Now, for the salad--
In a bowl,mix all the ingredients (for salad) and toss with 2 tbsp of the coriander viniagrette.
Check seasoning and serve with some refreshing lemonade.



See the lbs vanishing!! :D

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Caribbean, Mediterranean, American, and African influences. It also bears hallmarks of Italian and German cuisine. There are some contributions from Native Americans as well.



South Louisiana has two unique cuisines: the Creole cuisine with its rich array of courses indicating its close tie to European aristocracy, and Cajun cuisine with its one potmeals, pungent with the flavor of seafood and game.



Most people eat to live, Creoles and Cajuns live to eat! Their very existence is food, more food and still more food! They are not greedy and certainly not selfish. They will gladly share a meal with you, offering the choicest morsels for your pleasure. They have adopted the Spanish "my house is your house" philosophy and are happy to make sure your stomach is full.



What is the difference between Creole and Cajun cooking? Most Louisianians claim the answer is simple. Many of the early Creoles were rich planters and their kitchens aspired to the grande cuisines. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. The Cajuns, on the other hand, were refugees who relied on their Acadian cuisine tradition and made the best of what south Louisiana offered merely to survive!



The Creoles were the European born aristocrats, wooed by the Spanish to establish New Orleans in the 1690's. Second born sons, who could not own land or titles in their native countries, were offered the opportunity to live and prosper in their family traditions here in the New World. They brought with them not only their wealth and education, but their chefs and cooks. With these chefs came the knowledge of the grand cuisines of Europe. The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine. The terminologies, precepts, sauces, and major dishes carried over, some with more evolution than others, and provided a solid base or foundation for Creole cooking.



Creole cuisine, then, is that melange of artistry and talent of cooking, developed and made possible by the people of various nations and cultures who settled in and around New Orleans, and is kept alive by Louisiana sharing it with the rest of the world.

I take this over to the Housewarming party hosted here.

And to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co hosted by Erin (of The Skinny Gourmet).

To health and happiness!

Vegan Banana Chocolate Bread..a slice of goodness!

The banana plant is not a tree. It is actually the world's largest herb!

As my regular readers would know, that I like to dig up dirt..err...history about the food I eat. Although I may not be a food historian(as so many of you have asked me), but you can trust the information you have here to be true and reliable. Afterall, I wouldn't tell you things I did not believe in. However (as a disclaimer), still the content here are only my humble views/finds and your discretion is advised. ( ahem! I sound so formal..)

The food we eat always has some story attatched to it...and I like exploring them. It can be a simple burger, the humble dal, a rustic gatte ki sabzi , the medicinal use of spinach dumplings, or the new experience of the khasta kachori,the sweet story behind the torte,the tradition of the challah, the love story in the gateau, or the history of the speculas, or even the twist in the krusczyki ...and lots more that you get to read here at Zaayeka.

I love to share ...so alongwith the delicious recipes I share the 'his'-'story' of the food too. You sure want to know all about the stuff that goes on your plate...and eventually in your stomach. The story intrigues...it excites..it informs, and at times I have used the stories alone to feed kids....they eat it all up ....just listening to all the interesting anecdotes about the food.



Coming to today's recipe I made this delicious and healthy Vegan Banana Chocolate Bread. This is my first foray into vegan cooking. Its rich with the banana flavour and so moist it practically melts in your mouth. A must try if you are going to have guests over; as the bananas spread their fragrance...right through from the oven in your kitchen into the whole house (you don't need to spray any room freshener) and enticingly welcome your guests, making them feel at home instantly!

Vegan Banana Chocolate Bread
(The recipe is adapted from here.)

Ingredients-

1 cup self-raising flour
1/2 cup + 2 tbsp whole wheat flour
pinch of salt
1 tsp baking soda
1 cup caster sugar
3/4 cup margarine/vegetable fat,softened
1 tsp corn starch
1 tsp pure vanilla extract
3 large bananas, mashed to pulpy form
1/2 of a large banana, sliced
1/2 cup chocolate chips
1/2 tsp nutmeg powder
1 tsp cinnamon powder


Method-
Grease a bread loaf pan and set aside.
In a medium mixing bowl combine the flours,baking soda,corn starch, cinnamon, nutmeg, salt and make a well in the center.
In a separate bowl combine the bananas, sugar, vanilla extract and vegetable fat.
Add the wet mixture to the dry mix, all at once.
Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin.Fold in the chocolate chips.
Layer the sliced bananas on top.
Bake in the oven for an hour or so (depending on your oven),or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Tip: Since this cake does not contain any protein from the egg, and has mashed fruit pulp, it may take longer to cook. Be patient, but keep checking!



Now for the interesting bit-

The true origin of 'bananas', world's most popular fruit, is found in the region of Malaysia. By way of curious visitors, bananas traveled from there to India where they are mentioned in the Buddhist Pali writings dating back to the 6th century BCE.
In his campaign in India in 327 BCE, Alexander the Great relished his first taste of the banana, an usual fruit he saw growing on tall trees. He is even credited with bringing the banana from India to the Western world.
According to Chinese historian Yang Fu, China was tending plantations of bananas in 200 CE. These bananas grew only in the southern region of China and were considered exotic, rare fruits that never became popular with the Chinese masses until the 20th .
The people in this region were rice eaters, and wheat was unknown here, so breads were not part of their culture.

Theophrastus (a Greek naturalist philosopher) around the 4th century B.C., in what is probably the first scientific book on botany, describes the banana plant. We know that the Greeks made bread with honey, spices and fruits around the time of Pliny (23-79 A.D.), and we also know that Pliny had knowledge of the banana (he also described them in 77 A.D.) So, could the Greeks have made any banana bread? A possibility, they made 'bread' and had bananas.

It was almost 350 years later that Americans tasted the first bananas to arrive in their country. Wrapped in tin foil, bananas were sold for 10 cents each at a celebration held in Pennsylvania in 1876 to commemorate the hundredth anniversary of the Declaration of Independence.
Instructions on how to eat a banana appeared in the Domestic Cyclopaedia of Practical Information and read as follows: "Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried or boiled, and are made into fritters, preserves, and marmalades."

However, Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder, in the 1930s (and appears in Pillsbury's 1933 Balanced Recipes cookbook). The origin of the first banana bread recipe is unknown. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of this bread that added fruits and nuts.







Bananas & Us--


Anaemia: High in iron, bananas can stimulate the production of haemoglobin in the blood and so helps in cases of anaemia.
Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect food for helping to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.
Brain Power: 200 students at an English school were helped through their exams this year by eating bananas at breakfast, break and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation: High in fibre, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin - known to make you relax, improve your mood and generally make you feel happier.
Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.
Heartburn: Bananas have a natural antacid effect in the body so if you suffer from heart-burn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous system.
Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods (such as bananas) every two hours to keep levels steady.
PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer, trypotophan.
Smoking: Bananas can also help people trying to give up smoking, as the high levels of Vitamin C, A1, B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.
Stress: Potassium is a vital mineral, which helps normalise the heartbeat, sends oxygen to the brain and regulates your body's water-balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be re-balanced with the help of a high-potassium banana snack.
Strokes: According to research in "The New England Journal of Medicine"eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!
Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.
Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronic ulcer cases. It also neutralises over-acidity and reduces irritation by coating the lining of the stomach.
Warts: Those keen on natural alternatives swear that, if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

To health and goodness!

I share this recipe with Sweet and Simple Bakes' current challenge.

Grace for her Cinnamon Celebration. And this goes to Varsha who is hosting the One Page cookbooks' event for the dessert part/section.

A friendly reminder-

Rose (of All about Cakes) who is giving away a 100 piece Betty Crocker Cake Decorating Kit at her blog, to celebrate her 100 posts. Visit her to win the bundle!

My style Dundee/Mixed Fruit Cake....indulgence without guilt!

"Probably the reason we all go so haywire at Christmas time with the endless unrestrained and often silly buying of gifts is that we don't quite know how to put our love into words."

And for us cooks/bakers, when even buying gifts isn't enough..we put our love into our cooking/baking. The joy in my heart and the love for my beloved is poured with care, into this Dundee cake of mine...and his loving reciprocation in the mm..hmm...yum...sounds he makes after devouring it, allows me to have the satisfaction of a job well done. Loves' labours' not lost..but won!!


Although I do not like to clip/chip off the authentic traditional recipes...I am all for healthy eating, so will cut corners (if I can) on the fats and sugars used in the original without giving up much on the flavour or texture of the final product. And oh yes, did I mention I am bought by the simplicity and ease of a recipe. Hence, most of the recipes you find here, will be simple and relatively easy and are prepared in far less time than their original counterparts. (wink wink)

The origins of Dundee Cake are thought to date back to a time when fruit cake was popular during the 19th century and Keiller's of Dundee sold a version of the cake but with almonds on top. This gave the fruit cake a new distinctive look and flavour and was named Dundee Cake.

This is a really good fruit cake for those who don't like the heavy, rich sort. It does have an excellent flavour and crumbly texture. It's said a large cake should be stored for a week before eating to improve the flavour...well patience in not one of my virtues!

At an unknown date towards the end of the 17th century, Janet Keiller bought going cheap a load of oranges from a ship forced to dock in Dundee harbour due to bad weather. With sugar from her husband'’s grocery business she cannily turned the fruit into marmalade, which she then sold through Mr. Keiller's store. Mrs. Keiller's marmalade proved to be a great success, and in Dundee in 1797 a full-time business was established producing marmalade, and also eventually producing jams, confectionery and Dundee cakes. Keiller's quickly evolved into large-scale food producer, with the work-force and equipment to produce other goods alongside the marmalade.
Dundee cake was first made by Keiller's at some point in the 19th century. They cannot take the credit for the recipe, as similar fruit cakes were made across Scotland, but they were able to produce cakes commercially which then sold across the globe as 'Dundee cake'. The use of almonds on top, to decorate the cake in a distinctive way, was probably just a marketing ploy to ensure product individuality. For Keiller's cake making was also a clever way of ensuring the factory workers were kept busy when oranges were out of season, and to use up any left-over peel.


My style Dundee/Mixed Fruit Cake
Ingredients-
2 over ripe bananas, mashed ( in place of butter)
1 cup + 2 tbsp honey ( in place of sugar; you can use molasses too if desired)
3 large eggs, beaten ( u can add two more mashed bananas + one extra pinch of baking powder & one pinch of baking soda instead)
1 cup all purpose flour + extra flour for dusting
1 cup whole wheat bread/pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground mixed spice
2 tbsp ground almonds
1/2 cup chopped blanced almonds
1/2 cup currants
1/2 cup sultanas
1/4 cup chopped glace cherries
1/2 cup chopped mixed fruit peel
2 tsp finely grated zest of lemon and orange (one tsp each)
1 tsp of lemon juice/orange juice
3-4 tbsp whisky/rum/brandy

(my extra additions, optional)-
1/4 cup chopped strawberries/cranberries
1/4 cup chopped fresh/preserved mangoes
1/2 cup semi sweet chocolate chips, chopped
1/2 cup golden raisins
1/4 cashew nuts, chopped



Method-

Sift both the whole wheat and all purpose flour, baking powder, baking soda and spice into a bowl, set aside.
Put all the fruit, including the grated lemon and orange zest(except the bananas), into another bowl. Dust with enough flour to coat all the fruits and peels.
Tip: This prevents the fruits from sticking to one another and forming lumps.


Now in a big bowl, whisk the eggs, honey, orange/lemon juice and your choice of alcohol together.
Add the mashed bananas.
Fold in the dry ingredients to the above (whisked) mixture.
Spoon the batter out in your cake mould and bake in microwave for 8-10 minutes.
Note: The batter would be a little liquidy, thus will take a little longer to cook. And if you are not using eggs...it will take even longer,so be patient and keep checking. :)


(If you want the temperature settings/timings for a conventional oven, please do get in touch.)

Once done, check with toothpick in the centre of the cake,if it comes out clean, its done.
Cool. Decorate or simply cut and store them in air tight containers..or better still...EAT! :)

There is a legend connected to Dundee cake which talks about Mary Queen of Scotland.

The story goes that Mary didn'’t like cherries in her fruit cake, and so a Scottish baker came up with a special recipe which didn't include them. This a 'genuine' Dundee cake should therefore not include cherries.
However almost all the recipes that I have seen include them..its all about flavour and your choices...'coz its your cake!

So you will not find the decoration of blanched almonds in my version, instead tiny dollops of whipped cream and to add to the richness, a whole lot of fruits (and ofcourse chocolate) go in, making this cake healthier ( and yummier) than it already is !

Wising all a Merry Christmas and joys untold for this Yuletide season !! Live, Love, Laugh... !

I share this with -

A dear friend, Sangeeth for her Eat Healthy-during Pregnancy event, as this dish is filled with health,(with all the fruits n sans fat). :)

Cooking with Alicia & Annie--Chocolate Chip Fudge (Brownie)

Fudge brownies are my favourite dessert....(although I don't want to rule out the other options of ice-cream, chocolate, cakes, panna cottas,puddings et al), if possible I would dig in ..and keep digging in my 'huge' plate of fudge brownie with vanilla ice-cream...a match made in heaven!!

I had one this weekend (when my sugar craving had hit again). Its Thursday today and I wanted to taste the chewiness and warm fudginess, all over again. So I made one, this time in my microwave.

Ooey, gooey & chewy Chocolate Chip Fudge Brownies were calling my name!
Everyone loves a good old-fashioned brownie with a tall glass of cold milk. I am no different (except I can skip the milk) ;p. Chocolate Chip Fudge Brownies are so moist and chewy it is hard to resist just one...thats why I made a whole bowl...all for myself !

Here is my variation to the original recipe that I found at Annie's recipes.

Chocolate Chip Fudge Brownie

Ingredients-
1 cup broken squares of unsweetened chocolate
1 cup margarine
2 1/2 cups sugar
4 eggs
1 tbsp vanilla
1/8 tsp salt
1 cup unbleached white flour
1/2 cup semi-sweet chocolate chips


Method-

Melt the broken unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
Using a wooden spoon or spatula, stir in sugar until well mixed.
Add eggs, vanilla and salt and beat well with a fork.
Fold in flour and mix just until smooth. Add the semi sweet chocolate chips to the batter.
Pour into a microwave safe bowl.
Bake at medium high setting for 5 minutes.

Top with vanilla ice-cream and serve while still warm.

I offer this to Cooking with Alicia and Annie's Dec. blog event.

This also goes to JZ (of Tasty Treat) who is hosting her very first event-Santa's Holiday Challenge.

If you are a beginner in terms of baking, this is an easy one-bowl recipe that will surely fetch you appreciation. I send this to Vandana (Cooking Up Something Nice)'s Baking For Beginners' event.

Also, this goes out to Susan (of Food Blogga) for her Eat Christmas Cookies event. You can see a variety of other christmas goodies here.

On my friend, Purva's request I send this to her Christmas Feast Event...its here for you Purva!

"Don't wreck a sublime chocolate experience by feeling guilty."

Cooking with Alicia & Annie--Easy Pancake Mix

I have always watched my mom being busy in the kitchen all day long to make delicacies for us...her way of showering us with love. To her food and love are synonymous.

So now after being married, whenever we visit her in Kolkata, shes' so caught up in the kitchen that she hardly gets time to relax and have a chat with me...a long mother-daughter chit-chat, alas!

And this isn't the story of my mother, but I presume all mothers around the world. The best conversations for them happen in the kitchen!

Ever since I have been looking for ways to make life easier for all the moms that toil hard in the kitchen to pass on the love with which they have prepared the food, to their beloveds who relish the fruits of their labour. I understand traditional ways of cooking should be kept alive, but with the fast paced times that we live in, a little ease and speed is most welcome; especially with working mothers and the 'jack(oops...jill)-of-all-trades' woman of today. In the end it all boils down to cooking healthy and tasty morsels in a jiffy. No harm done!

Heres' another of my cheats, (as I call them) using which you can get away without burning out yourself and yet people will think you have been slaving all day in the kitchen. :p

I found this at Alicia's recipes.

Easy Pancake Mix

Ingredients-

12 cup sifted flour ( I use a mix of whole wheat and all purpose flours, in equal proportions)
2 tbsp. salt
3/4 tsp. baking powder
3/4 cup sugar
4 cup dry milk powder
1 stick of vanilla pod

oil for pan frying

Method-
Mix well all ingredients and store in airtight container with the Vanilla pod.
Tip: The Vanilla bean/pod adds a lovely fragrance to this mix.

When ready to use- for each 1 1/2 cup pancake mix, use-
1 egg beaten,
1 cup water,
and 2 tablespoons melted shortening.
Mix well and fry on hot griddle.
A minute on each side.

Serve with vanilla pudding, your favourite jello/jelly and fresh fruits, for a hearty breakfast.



This goes to Cooking with Alicia and Annie's Dec. blog event.

This Pan Cake Mix is gifted to Happy Cook (My Kitchen Treasures) for Home Made Christmas Gifts event. You can find new ideas for such gifts here.

Quick Strawberry Jam

Doubtless God could have made a better berry, but doubtless God never did.

Phew! Get togethers to attend, parties to throw, pre-christmas/new year shopping, goodies to wrap, gifts to give (and get) and to top it all home made cookies, fruit cakes, pudding and pie...not to mention savoury three to six course meals...and then the 'pressure' to look calm, composed and welcoming...we women manage it all with elan...don't we!

With no kids nor a job, I pretty much have the time in the world u must think...yes and no. I try and find new recipies and cook up as much as I can...blog,read,paint,play, etc..do all that I enjoy doing ...till I have the time, that is. :)
Here's a little something I thought the "busy queen bees" can do with...easy and quick recipes (my regular readers would notice that the past few posts here have been one-pot, no-fuss, no-bake stuff) that can double up as gifts too.

Quick Strawberry Jam

Ingredients-
1 kg ripe strawberries
1/4 kg or less sugar
5 pieces of star anise
water


Method-

First, clean and roughly chop the strawberries.
In heavy bottomed deep pan, heat equal amounts of sugar and water. Throw in the star anise.
Add the strawberries and keep stirring on medium heat till all the mix is of a pulpy consistency.
Mash the strawberries with the stirring spoon while leaving a few chunks on. It gives a nice and rich fruitiness to the jam.
Once the jam is ready,pick out and discard the star anise.

Pack in pretty jars and store or gift.
Or, serve with scoops of vanilla ice-cream as dessert.

I gift this to Happy Cook (of My Kitchen Treasures)You can find inspirations here too. :)
And I share this lovely jam with Purva's Christmas Feast Event (of Purva's Daawat).

Quick and Easy French (Eggless) Dinner Rolls (MICROWAVE)

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”--Mahatma Gandhi

Bread baking is something new to me. Although I have made several Indian breads (leavened & unleavened) I have never really baked a loaf of regular white bread. It is a little ambitious, when it comes to yeast, patience and me…not quite a winning combination.


However, Usha (of VegInspirations) tagged me on baking for a noble cause. Two very good reasons to go ahead with my “Project Bread”.
One, it was my very first “tag”.
Second, it is for a great cause….to feed the multitudes in Africa who cannot afford the luxury of a piece of bread.



I have been doing social service for as long as I can remember..and I still do. Teaching poor children, co-ordinating with NGOs to re-build schools for children of sex workers’ and drug addicts, teaching dance to orphans and organizing charity shows etc. I was an active member of the Corporate Social Responsibility Committee in HSBC. God’s work still continues...
But never have I done something in the virtual world that will in turn,help in the real world. It amazes how my one act here can touch a life , miles away from me.


Breadline Africa is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.


It launched the Worldwide Blogger Baker Bake-Off Challenge aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."


The following is quoted from the Breadline Africa Bake-Off site:

On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.

With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.

Quick and Easy French (Eggless) Dinner Rolls (MICROWAVE)

Ingredients-
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp sugar
1 tsp salt
1 tbsp active dry yeast
2 tbsp oil
1 cup warm water (not hot)

Method-
In a large bowl, seive together the whole wheat and all purpose flour.
In a separate bowl take warm water, add the yeast, sugar and salt and oil.

Tip:The yeast should release bubbles when warm water is added. This is a sign of good yeast.The water should not be too hot, as it will kill the yeast instead.

Now, make a well in the centre of the heap of flour, and add the warm mixture slowly.
Knead it well to form a soft pliable dough.Cover the dough in a slightly greased bowl with a cling wrap or moist kitchen towel, for about 2 hrs./ till it doubles in volume.
Then punch the dough back and knead it for another 10 mins. Rest covered again, for an hour.
Punch again after an hour and knead well.

Now, divide the dough into equal sized balls. Using your hands roll each ball of dough to form a long cylindrical (almost snake like) rope.Then, from one end of the long dough rope, keep rolling towards the other end. Twist and seal the loose end to look like rolled buns.

Arrange on baking tray, close to each other. Let rest (covered) for 30 mins.Bake on medium high setting in the microwave for 8 minutes.

Serve with jam, butter, cheese or your favourite dip or curry.

Note: The microwave doesn't brown the tops, like a conventional oven. However they look pretty and have a great texture. Soft and tasty!

The rules for bloggers are outlined below:
1.If you are tagged, copy and paste the rules into your post.
2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
3.Give dough, donate to Breadline Africa and help us end poverty.
4.Tag five bloggers, and ping us so we know you’ve done so.
5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:
Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.

I in turn tag Sudeshna, Maria, Arundhuti, Anudivya and Sangeeth.

I send this recipie to Lore.

I send this to Vandana (Cooking Up Something Nice)'s Baking For Beginners' event, beacuse some of us out there also want to use the MW for quick baking. :)