Stuffed Dates - with nuts and dipped in chocolate

"People forget what they ate, but they always remember Dessert, so make it memorable".- Ina Garten

Medjool dates with their crinkly top, sweet second layer was known as the fruit of the royals.  But,  it's easily accessible to us commoners now.   The chewy texture, the naturally maple sort of taste and it's size makes for a easy pick me up snack.

Dates are consumed on it's own for it's nutritional value and distinctive taste. But, the middle easterners have gotten quite creative with these pick me up beauties.  Taking a note from their page, the MEDJOOL dates get makeovers every chance a cook gets.

"Good food is all about simplicity: David Rocco"

Sometimes I find that the simplest of food with few additions  can change how one thinks about an ingredient, check out my  Dates Panncotta. I love pistachios and hazelnuts, put them together and it's magic.  The richness of the hazelnuts combined with an earthy  sweetness of pistachios , stuffed in the sweet date just elevates it to the next level.  And if that wasn't decadent enough, I dipped it in chocolate and sprinkled lightly with coconut.  All of these different textures and flavors really makes you sing when you take a bite at them.  

Stuffed Medjool Dates

Ingredients:Pitted medjool dates- 15
Pistachios                -1/4 cup
Hazelnuts                 -1/4 cup
cardamom powder   - 1/4 tsp
sugar                        - 1 tsp
Dark chocolate         -Melted 4 tbsp
Shredded coconut     - 1 tbsp

Method:
1.  See to it that there are no pits in the dates, if it is pitted then will already be a slit vertically.
2.  Grind shelled pistachios and hazelnuts to a coarse powder with sugar and cardamom.  DO NOT MAKE IT too powdery.
3.   Now, stuff each date with about 1 tsp of the nut powder and stuff it well, if you have remaining stuffing, you can use on any dessert.
4.  Melt a little dark chocolate in the microwave at 10 second intervals till smooth.
5.  Dip each of those dates in chocolate and keep it on a piece of wax paper. Sprinkle a little coconut for another level of flavor.

You can store in the refrigerator for couple of weeks in a air tight container, if they last that long....
ENJOY!!

INDIAN VEGETARIAN- Pineapple Curry- tangy and spicy

                                               "Appearance are often deceiving"- Aesop's quotes.

Some kind of curry with tamarind is a staple in a South Indian home. South Indians have a large repertoire for their vegetarian curries and this is just one variation of a tamarind curry. A spicy and tangy sauce atop some steamy plain white rice is comfort food for many.  It's almost all the time accompanied by a mild dish.  You will never be able to find authentic dishes like this in any restaurant.  Some of the curry recipes are passed on from generations and if followed religiously, the taste is pretty spectacular.  In Karnataka, where I'm from and many of their dishes are  generally spiked with a touch of sugar or jaggery(brown sugar).  Their sambhar, tamarind rice, rasam,  tamarind kozhumbu( curry), their dishes are spicy yet a bit sweet and I love it.

My family was shocked when I revealed the secret ingredients that went into our meal today.  It's an accomplishment when your little one devours food, then to find out he just had something he's not fond of.
I haven't made this pineapple curry in a long time, wondering why....this is one of those bookmarked recipes I wanted to post when my blog starts running, and today this dish makes an entrance. This curry looks very familiar to a south Indian but it's got quite a unique taste to it and extremely simple to make too.  I made some cucumber chutney(I'll post the recipe for that soon...it's sooo good) to go along with it.  Might not have been the traditional combo....although I enjoyed it.

  Please do send me a feedback if you try this one out.

PINEAPPLE KARA KOZHUMBU

Ingredients:

pineapple        -  1 cup                            
tamarind         - 1 tbsp
coconut          - 5 tspn
urad daal        - 1 tsp
channa daal    - 2 tsp
red chillies      -  8-9(accordingly)
cumin seeds    - 1 tsp(optional)
poppy seeds    - 1/2 tsp
jaggery            - 1 tsp
mustard seeds  -1 tsp
asafoetida       - 1/4 tsp
salt to taste
curry leaves  

Method:

1.  Fry urad daal, channa daal, red chillies, cumin seeds and poppy seeds in 1/4 tsp oil on low heat. Grind it with coconut to a fine paste.
2.  Boil pineapple in 2 cups of water with tamarind for 10 minutes.  Mash it lightly.
3.  Mix the ground paste with the pineapple mixture, add salt, jaggery or brown sugar and boil for 15 minutes.
4.  In a small tempering vessel, add oil, add mustard seeds, asafoetida and curry leaves.  After it splutters add it to the pineapple gravy.
ENJOY!!

PINA COLADA Parfait with Mangoes

                               Mango among fruits, pork among meats, tea among leaves.

We are in the midst of  spring with weather acting very moody.  Taste buds getting confused.  It's hot and I want something cool and quick.  It gets colder and I crave for something baked and goey.  But  one thing remains constant, a want for a quick dessert.  I recently discovered parfaits and it's many variations.  I've combined a lot of different ingredients and this one seems to be my hubby's favorite.  Although he has an aversion to coconut when not fresh...this one has passed his test.


Fruity cocktails have always inspired me with my desserts.  Sometimes, its all in the name.  Entertaining is fun when cocktails are involved and especially involved in a dessert but slightly guilt free.  This is especially a good one to bookmark, cause' you can prep everything ahead and spoon it into beautiful glasses and you are good to hang out with friends.  

Had my girlfriends over for a light lunch and this won them over.  Not a great mango lover myself...(don't hate me)...I added mango bits to satisfy my gals who love the king of fruits.  

The Parfait is a delicate mix of yoghurt and coconut cream whipped up with pureed pineapple and topped with mangoes.  You could make this a bit naughty by adding a dash of coconut rum and the adults would not have a thing to complain about. This bright flavored parfait surprised me and truly makes anyone feel special, best of all a dessert doesn't get simpler than this.

PINA COLADA PARFAIT

Ingredients:                                                                                                          Serves 4

Pineapple- 1/2 cup pureed
Thick coconut cream-1/2 cup
Yoghurt  thick hung   -1/2 cup
Sugar                        - 2 tbsp
Mangoes                   - 1 whole chopped

Method:

1.  Use the thick part of the coconut cream from a can.
2.  Beat the coconut cream and yoghurt with sugar till a light airy consistency
3.  Mix in pureed pineapple
4.  Spoon in glasses alternative with the cream and mangoes.
ENJOY!!

SALAD- Light Pasta Salad- light and healthy lunch

Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad. - unknown

Every once in a while there comes a new variety of fruit or vegetable becomes a wonder. It's the case with the hybrid variety called a grape tomato. Originally introduced as an exotic item in upscale grocery stores, this vegetable has become extremely popular and can be found in many stores now.  They are packed with nutrients.  

Grape Tomatoes are filled with valuable fibre.
Grape tomatoes are full  of vitamin C. 
Red and orange fruits and vegetables, such as grape tomatoes, are rich sources of a vitamin-A compound called lycopene.

Now that we know some good stuff about these sweet tiny tomatoes, on to our light salad.  

Sometimes it's nice to throw a light salad together and not feel guilty about eating a huge plateful.   It's just as simple as cutting up some fruits adding cereal and milk to a bowl.  I used some whole wheat pasta, sauteed some chives, garlic, peas, tomatoes and added some simple grilled chicken.  It's hearty and you feel full longer.  

Simple, Tasty and Healthy,, here goes..

PASTA SALAD

Ingredients:
Whole Wheat Penne Pasta- 2 cups
Peas                                             - 1/2 cup
Grape tomatoes                    - 15
grilled chicken                       
garlic                                        - 3 finely chopped
chives                                      -  4 tbsps finely chopped
Olive oil
Pepper and Salt
Parmesan Cheese              - 2 tbsp

Method:

1.  Boil your pasta according to the package instructions, not mushy at all.
2.  In a large pan, add 1 tsp of olive oil, add garlic, chives and peas and saute.  
3.  Add grape tomatoes, cut grilled chicken cubes, salt, pepper and get it warm for a minute.
4.  Add the pasta and toss in parmesan cheese and ENJOY.

For Grilled Chicken:
Paprika, Pepper, Garlic powder, Onion Powder, Salt, Olive Oil
Marinate chicken breast with all of the above and grill it.  
You could use any spice you have on hand.  
A good tandoori chicken powder to marinate chicken will add an Indian touch to it.  

ENJOY!!

Healthy- CORN FRITTERS

   “Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.”
Nero Wolfe in 'Murder is Corny' by Rex Stout 

You know sometimes how we write off saying, it's just a fritter, whats different?..Having  made patties/ fritters 1000  different ways(OK maybe not that much...I'm exaggerating). The season of corn is here, it's sweet, delicious, healthy and available in abundance throughout the summer.  The freezer section of the corn is flash frozen at it's peak and has the same nutrients and flavor as the fresh ones. It is an ingredient which can be used all year around and it is another innovative way to use fresh corn of the cob.

Corn, I think just screams that summer is here.  Was driving around with the boys and for the first time saw a man sell corn on the street side.  Was apprehensive at first to stop, but I've seen farmers sell oranges, strawberries on road sides every summer.  Decided it was a busy street and stopped to get some fresh corn and boy oh boy was I happy.  There's something about fresh produce...or is it all in my mind?.....NO it's all about freshly plucked fruits, vegetables and herbs, they just are flavorful to the core.

Lightly crushed corn, feta cheese, hint of mint, mixed in with corn flour makes this fritter a moist yet crunchy  snack.  The feta cheese is just delicious with this combo, but you could add cream cheese too, which  makes for a tangy and moist cake...  I made so much of these, that the leftovers made for a good lunch when stuffed in pita bread.

CORN FRITTER                                                                                       Makes- 10 medium size

Ingredients:

Corn kernels - 2 cups(fresh or frozen)
Corn flour     - 1/2 cup
Mint             -  3 tbsp chopped
Cheese         - Feta or Cream Cheese(2 tbsp)
Green Chillies-  2 finely chopped
Vegetable oil for frying
Salt, Pepper- according to your taste

Method:
You could use a food processor or mix everything by hand in a large bowl.  Food Processor is easier.

1.  Boil fresh corn of the cob for 3 minutes(watch that it doesn't over cook).  If using frozen don't have to boil it.
2.  In a large bowl or food processor add 1/2 the corn.  Add rest of the ingredients except OIL and whip up till it forms a dough, it will be sticky, do not panic.  If is too wet add couple tbsp more of corn flour.
3.  Transfer to a large bowl, add the mixture along with 1/2 of the reserved corn and mix well.
4.  In a shallow pan, add Vegetable oil or any oil to shallow fry.  You don't need to add a lot.  Maybe 4 tbsp to fry one batch up. Fry on medium low heat for 2 minutes on each side or until lightly brown.
5.  Enjoy with a spicy sauce..I used some honey mustard as a side.
Note- if you use olive oil to fry your fritters, the taste is a bit overpowered by the oil.
ENJOY

GIGANTES- Large white Beans/ Elephant Beans - ONLY 4 ingredients

I adore simple pleasures. They are the last refuge of the complex.- Oscar Wilde
 

 Largely popular in Greece with a light tomato sauce, this dish is not something that comes to mind when we think about Greek food right..?  GIGANTES also known as elephant beans(it looks like elephant ears)are quite popular there. I can say, that it is much flavorful than I thought it would be.  They adapt to their cooking environment very easily, are so meaty and very hearty for the non meat eater, perfect for vegans.  I had these beans at a restaurant Kokari  in the bay and wanted to reproduce it for a while now, but of course you add your touch.  How many of you, go to some restaurants, have something tasty or unique and have an urge to cook that up at home? I do it all the time, I take it as a challenge in  which I succeed at times and sometimes not.  It's always worth a shot.

The beans sat for a while in my cupboard, because I like instantaneous food and I didn't expect it to be this good and easy. This one takes a bit of time just because you have to soak it overnight and cook it for 40 minutes.  But after that it's 5 minutes of mixing things together.  The simplest of ingredients, but I will guarantee, you will be amazed.  It serves as a side to pasta, french bread, anything you can think off or just a snack.

GIGANTES/ Large White Beans sauteed in a light sauce

Ingredients:

Gigantes- 1 cup soaked in cold water overnight
1 onion  - finely chopped
1 tomato- peeled and finely chopped
Vegetable stock to cook the gigantes
Olive oil(or truffle oil) - 2tsp
1 tbsp Pepper(coarsely crushed)
1 tbsp Salt(for cooking beans)+ 1/4 tsp for sauteing onions(or according to taste)


Method:

1.  In a large pot add 1 whole box of vegetable stock( if you don't have it, it's totally ok) or plain water with 1 tbsp salt and cook for around 30-40 minutes.(do not over cook it)
2.  In a pan on medium heat add olive oil or truffle oil( I used it and loved it), add chopped onions and fry till they are translucent.  Then add the tomato and fry it till it a bit dry.  Add salt and pepper.
3.  Add the Gigantes and mix it through and garnish with either coriander or parsley.

ENJOY!!!

BAKING- BREAD - slighly spiced up.

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."M. F. K. Fisher (1908-1992)

Walking down a bakery creates a sensory overload, especially when we've had a long day.  Mom would come home in the evening  passing this Iyengar Bakery(a famous bakery in the southern part of India,which is still very famous for their special baked goods), and she often would buy the Masala Bun or Bread.  The two other members of the house were not fond of bread, then why?, I used to think then.  As time passed , I realized my mom loved a good hearty spicy bread/bun.

I started baking and breaking into the mysterious yeast proofed bread long time ago.  It's simple yet a bit tricky, failed many times before I finally succeeded and have never looked back at when it comes to this basic bread. The success I found in my kitchen was always transferred to my parents through pictures.  She would always drool over the fresh baked bread pictures.  Now, whenever I bake them I dedicate em' to MY MOM. MOM's rock....Happy MOMS Days!!

BREAD with dry  SPICES:

Ingredients:

2 cups All Purpose Flour
1 packet active dry yeast
1 tbsp sugar
2/3 cup warm water(110 degrees)
1 tsp salt
2 tbsp butter
1 tbsp pepper coarsely crushed
1 tsp garlic powder
1/2 chaat masala
1/2 tsp nigella/kalonji for topping

Method:

1.  Add sugar and yeast with warm water and let stand for
20 minutes
2.  Add All Purpose Flour, salt, butter and yeast mixture. Add all the dry spices except for the topping.
The dough should be lightly sticky.  Knead the dough by
hand for 5 minutes till a smooth ball is formed.  Then put in a oiled bowl, cover and keep in warm place for
2 hrs to rise.
3. Lightly punch the dough, divide it into equal portions and form it into any shape, keep in a pan and let rise
for another 2 hours
4.  Lightly butter it and spread some nigella seeds and BAKE in preheated 400 degrees oven for 25 minutes.  Take it out, brush it again lightly with butter or olive oil and ENJOY when it's warm...just simply simply delicious.
ENJOY!!

Drop in a comment on your Mom's favorite food and your feedback means a lot..Thanks

MAY RESTAURANT REVIEWS - 3 top Places to EAT in the Bay

      “After a good dinner, one can forgive anybody, even one’s own relations.”-Oscar Wilde.

San Francisco is a hub for culture and cuisine, famously called as the bohemian city with a sensual palate.  Frisco's culinary journey has come a long way, you name it and you will find it..  Also known as  the mother of many original recipes, SF offers  a variety in experience and food. With a bucket list of restaurant's, it is intriguing but you don't wanna fall prey to the hype of many.    Now with social media and search engines, the  outlook on restaurants is completely different.  You can yelp and find any restaurant and every detail of it.  But ultimately it's you who decides where you wanna go, your expectations and experience.

For me going out and dining has to be a pleasurable experience,  FOOD has to be exceptional.  I don't dine out often...so for me I am choosy about what and where I wanna go.  I like to experiment with food of different cultures.  Dining out for many of us can be for different reasons..But, at the end of it, we should enjoy our meal and the experience whether is fine dining or casual one.

Here are a list of my top 3 places for this month from pricey to affordable...but absolutely great food, places which are fun and exuberant with high spirits. .I would love to hear from you,,,your top 3 choices anywhere in the bay,,that way we all can try different places...

1.  The FRENCH LAUNDRY- FINE DINING- $$$$- it gives a new meaning to FINE dining

A Very Very Special occasion place. With a long wait list, it's going to take some time to get a reservation.  But once you get it, consider yourself lucky, because you are going to venture into something you want to stay for ever in. With beautiful gardens, the best service, impeccable decor and HEAVENLY FOOD with the freshest of ingredients.  It is an EXPERIENCE OF A LIFETIME. Their Risotto with truffle is indescribable and of course their princess cake was my fave. Leave your kids behind, enjoy the date and expect a huge dent in your pocket.

6640 Washington St
Yountville, CA 94599

(707) 944-2380

http://www.frenchlaundry.com

2. BURMA SUPERSTAR - Casual Dining- $$- kid friendly- no reservation and long lines but friendly staff

The Seating is crowded, the wait is a bit long when we are with kids..but the food compensates it all.  The famous TEA leaf salad is YUM YUM YUM and sits straight up to all it's hype.  Their curries are delicious but I've heard from a few fellow bloggers that it can be muted at times, but nevertheless tasty. A mix of Burmese, Thai and Indian, lightly spiced up and bit on the greasy side but good for a nice lunch with family.  So If you looking to this cuisine and are around the vicinity, it's a place you wanna try.

309 Clement St
(between 5th Ave & 4th Ave)
San Francisco, CA 94118
Neighborhood: Inner Richmond

(415) 387-2147

http://www.burmasuperstar.com/

3.  CANDY BAR - Dessert lounge - $$- with friends or a special date and light drinks

OK this one is right down my alley.  If you are a dessert lover, you will enjoy this place. Perfect for special dates, GNO , anniversaries or plain old 'I want to eat dessert'.   It's a  cozy dim place, dedicated only to sweet treats with light cocktails.  They have board games set up, which we didn't get too, cause' we were busy chatting up..It's a place you go it, get a sugar high, enjoy a good conversation and leave happy.
Almond PannaCotta, flourless torte, and my favorite tiramisu was amazing.

1335 Fulton St
(between Broderick St & Divisadero St)
San Francisco, CA 94117
Neighborhood: NoPa

(415) 673-7078

http://www.candybarsf.com

Have FUN and please don't forget to leave  a comment on your top picks to try out.  Thanks.

Baking - Orange Chiffon Cake - fresh and light

If the family were a fruit, it would be an orange, a circle of sections, held together but separable - each segment distinct.  Letty Cottin Pogrebin 

Baking is an obsession and I'm in love with it.  The basic cake is spruced up with freshly squeezed orange juice and  it's zest.  The freshness of the ingredients make this for a  light and irresistible dessert.  California is famous for their oranges, we find them everywhere.  Backyards are filled with trees blooming with oranges.  I'm one of those fortunate few, with friends who have a green thumb and a big heart to share their produce.  What can I do to thank them, I bake for them:)

It's really funny how I sometimes relate a certain food to someone, it's rare though and this is one of those cakes.  This month is quite special to me, it's the birthday month of some of the people I adore,  my friend of  22 years is one very special gal.  A thoughtful friend, a great person, wonderful mom and one of  the most patient girls I know.   We don't talk often with our busy schedules but when we do, it's just so sisterly.  I'm infamous for calling on different dates to wish...every  year I call but just not on the day itself.....feel guilty(but am I the only one who does that??)...so this year has to be different(I vowed to myself)..Baked a cake to celebrate her birthday.

A simple, flavorful cake with very few ingredients and requires no bells and whistles.  Simply garnished with some peeled almonds and served with small dollop of whipped cream. You can make couple of layers, fill it with cream and frost,  and you have a grand cake to display for a special occasion.  Today, I let the cake speak for itself.  For my lovely friend...and my friends who keep the blog running...

Orange Chiffon Cake:

1 1/4 cups All Purpose Flour

1/8    cup Cornstarch

11/4  cup Powdered sugar

2 tsp baking powder

3 large eggs separated

5 tbsp vegetable oil

6 tbsp Orange Juice

Zest of one whole orange

1 tsp orange extract(if you cannot find it, use vanilla extract, but I use orange extract)

pinch of salt

12 almonds soaked in hot water for 15 minutes and peeled for garnishing

Method:

1. Sift Cornflour+All Purpose Flour+baking powder+salt+ powdered sugar

2. Beat egg whites to soft peaks

3. Mix oil+water+yolks+orange juice+zest+orange extract

4. Stir in the wet(3) and dry(1) ingredients.  Beat with mixer till smooth but don't over beat it.

5. Fold in the egg whites gently

6. Pour in round pan and bake for 45 minutes.  

7. Let cool for 20 minutes before slicing

ENJOY..

Your comments are very important so take a minute to drop in a line on the blog.  

Thanks..

BEET Soup/Rasam

“The beet is the most intense of vegetables.  Beets are deadly serious."- Tom Robbins.

Beets have a inherently woodsy taste to them.  I've had them in desserts as well as really spicy dishes, it can be very adaptive.  I happen to love this vegetable.  A simple soup can warm you up when you are just not feeling too good.  My earliest memories of this vegetable was good, in fact great..so I've built on it's repertoire.

This is also similar to rasam (Indian style thin tamarind and lentil soup), but has a very distinct flavor which comes from this root vegetable.  I just drank it up as soup, but you could accompany this with rice or plain old bread on the side.

































BEETS SOUP/ RASAM

Ingredients:

1 large beetroot cup up in quarters
3 tbsp red lentils
1/2 red onion roughly chopped
1 tomato roughly chopped
1" ginger
3 green chillies
1 tsp cumin seeds
2 tsp whole pepper
3 sprigs coriander/
1 sprig mint leaves
1 tsp salt
1 tsp oil
1 tsp mustard seeds and 1/2 tsp asafoetida for tempering
Tortilla chips for garnishing and some lemon juice.

Method:

1.  In a large crock pot, add some oil.  Add onion, beets, lentils,tomato, ginger,green chillies, cumin seeds,pepper, coriander and mint leaves with 3 cups of vegetable stock or water.
2.  Cover and let simmer for 40 minutes,check after 30 minutes or every now and then to see if there is enough water.  There has to be minimum 3 cups once it's all cooked up. Let cool.
3.  Mash it well and strain with a strainer  to a smooth consistency.
4.  In a small tempering vessel, add little oil and add mustard seeds and asafoetida and add it to the soup(this step is completely optional)
ENJOY with a good crusty Bread/ plain rice/ or drink up plain.

Banana Buckwheat Pancakes- dropping hints for a lovely breakfast

All happiness depends on a leisurely breakfast.

                                                                              John Gunther

It's a week like these that everyone scrambles to get their presents, ideas for cooking up an easy but impressive meal for their special one.....I for one am a control freak about my kitchen..where I'm most calm and feel zen...But that doesn't stop me from expecting and nagging my boys to cook up something...well they try before I get quite impatient..does it sound like you??

 This has become our staple weekend breakfast.  Buckwheat is something I was introduced to by my blogger friend Deeba from PAB,  it's packed with some good nutritional values. The name can be deceiving, it has nothing to do with grass and wheat family. They belong to sorrel and rhubarb instead and play an important part in  Japanese cuisine.  Enough of my buckwheat story and let's get on with the recipe......Enjoy a good Breakfast!!

BANANA BUCKWHEAT PANCAKES

Ingredients:

1/2 cup All Purpose Flour
1/2 cups Buckwheat Flour
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
 2 tsp sugar
 2 tbsp melted butter
 1 tsp vanilla extract
 2 tsp mini chocolate chip
1 cup mashed banana(2 large)
1/2 buttermilk
1/4 tsp salt

Method:

1.  Mix all the flours+baking soda+baking powder+sugar+salt
2.  Beat egg with buttermilk. Add vanilla extract, mashed banana and melted butter.
3.  Mix the liquid with flours along with chocolate chips..
4.  Let it rest for 30 minutes.
5.  Heat a griddle, keep it on medium and make your pancakes with some butter.
6.  Serve with fruits and  good maple syrup.

I like this with whole wheat flour too, but the All purpose gives it the lightness.

ENJOY!!!

BROWN Chicken/Pepper Chicken AMMAMA style

“Food is the most primitive form of comfort” ~ Sheila Graham

Sundays were and are very special meal days.  Those days (not too long ago;)), I would wait for Sundays for a huge feast.  I would get ready for the part I looked forward to the whole week. It would be hard for me to convince dad, but I would tag along with him sometimes to the farmers' market in the really early morning.    Our  fancy breakfast of appam (thin pancake) and sweetened coconut milk or sweet idiyappam (rice noodles), would be ready by the time we got back..   As soon as we devoured  our breakfast, mom would start preparing for our lunch.

There were few things and habits which never changed, our Sunday menu was one of 'em.   The Brown Chicken, as my little one calls it now, was the STAR of our lunch. So glad that this Peppery curry leaves Chicken has become one of  the favorite dishes of the picky eater.

 As the Chicken simmered, I could never stop from tasting a piece and enjoying it thoroughly.  Even today, as I reminisce, the joy and happiness that those moments created makes me tingle.  The thick iron wok on a gas burner which had our chicken browning, the pressure cooker next to the wok cooking Biryani, the intense fragrance of all the delicate spices surrounding our small  loving home.

Visits to India are quite a thrill.  I get to eat all of my favorite dishes and it is just plain happiness to see my boys enjoy the foods that I grew up with.  To satisfy my little one has always been a challenge, with a very delicate palette, he can't handle spice, but hey, if you give him a bowl of HOT Cheetos, he will devour it with ooo's and aahhh's and still not complain.  So this chicken has been a winner,, THANK YOU, thank you mom for opening his taste buds to your special dish.

So here goes this simple and very modest dish with all it's splendor.  Hope you get to make it and I really hope you enjoy it as much as we do.  Try with chapatis or plain rice...

Pepper Chicken Curry

Ingredients:

Chicken - 1 kg (with bones washed and cleaned well)
1 large onion+ 1/2 onion thinly sliced
1 small tomato
3 tbsp grated coconut
5 cloves garlic
1 inch ginger
5 green chillies(as per your taste)
2 tbsp pepper+ 1/4 tsp pepper
cloves,cardamom, cinnamon (3 pieces each)
1 tsp cumin seeds
1 tbsp coriander seeds
5 sprigs coriander leaves
3 sprigs mint leaves
salt and turmeric
Oil -2 tsp+ 2 tbsp

Method:

1.  In a large pan add 2 tsp oil.  Add cloves, cardamom, cinnamon, cumin, coriander, pepper+1 large onion chopped+ginger+garlic+ green chillies with 1 tsp of salt and fry on medium low heat until it's wilted and browned a little.  Then add chopped tomato and 3 tbsp of grated coconut and fry till it's all integrated well.  Let cool.
2.  Grind the above mixture to a paste not too fine or coarse with 1 glass of water. Keep aside.
3.  In a pressure cooker, add the washed chicken with 1/2 tsp of turmeric and little salt and saute.
4.  Add the ground paste and let it boil.  Cover and put on the lid and leave for 3 whistles or 10 minutes.
5.  Alternatively, if you don't have a pressure cooker you cook slow cook in a heavy bottom vessel and turns out perfect too and you cook omit the next step.
6.  In a heavy bottom pan add 2 tbsp oil, add thinly sliced onions and 1/2 tsp of ground black pepper and fry.
7.  Once it's lightly brown, add the chicken curry to the onion mixture and let it boil and get to a thicker consistency.  Garnish with coriander and some freshly ground pepper .

This is spicy, so please adjust the chillies and pepper accordingly...

ENJOY!!

Baked ONION Rings - with a hint of naughtiness

The only time to eat diet food is while you're waiting for the steak to cook   Julia Child quotes

The preteen gets into a health frenzy quite often, when he very sweetly(demands)  asks something to be baked instead of fried...Sounds good but what happened to the tiramisu we were hawking over;))).....

Yesterday I was busy chatting with friends, researching my new photo shop program which I'm thrilled about...and suddenly the urge to make my baked onion rings.  Quickly got everything out to prepare, ran out to get a key ingredient and baked these crunchies before my two little hungry trolls got in, OK my spontaneity ends right there.  It's funny sometimes how something as simple as an onion ring can bring some glow to my little ones.

So I'll leave you  today with the simply baked crunchies side....(can be served as a snack, topped on burgers, stuff in a wrap)....with a side of wasabi Aioli...

ONION RINGS

Ingredients:
2 large Onion Rings- Cut horizontals and dry it on a paper to remove the moisture
1 cup Plain All Purpose Flour
2 small bags your favorite potato chips;)( I used Indian Style Lays- my naughty part)
1/2 tsp pepper
1/2 tsp garam masala
1/2 tsp chilly powder(optional)
1 tsp salt(or as required)
2 tbsp oil

Method:
1. Take 3 shallow bowls
2. Add 1/2 cup of plain flour in one with salt, pepper and 1/4tsp of garam masala
3. In another bowl add 1/2 cup of All purpose flour+salt+1/4 tsp garam masala+1/2 tsp chilly powder and mix with water to make a pancake consistency of batter.
4. Grind chips to a coarse powder and add to the last bowl.
5. Line a baking sheet and if you have a rack to put on top, you'll get a crispier onion ring.
6. Line all the 3 bowls for dipping.  Light dredge an onion into the plain flour mixture, then dip it in the paste and shake extra off and finally dip it into the chips mixture and line it on the rack.
7. Spray all the onion rings with little oil or you could just brush em' with little oil.
8. Bake at 325 degrees for 20 to 30 minutes turning every 10 minutes just not to brown it too much..
These are really good with a good old ketchup, mustard this KICKED up Aioli.

WASABI AIOLI:
4 tbsp low fat Mayo
1 garlic finely minced
1/4 tsp wasabi powder
1/4 tsp of lemon juice

Mix everything and serve along with the Onion Rings.

ENJOY!!