DARING BAKERS - Chocolate Tart

                             All you need is love.  But a little chocolate now and then doesn't hurt. - Charles M. Shulz.




Chocolate haunts me.  Let's face it we either love or hate chocolate.  Do you Love chocolate or Hate it?

With every kind of chocolate in my pantry, you can easily guess how much I use it and enjoy it. My  coffee gets a dose some days and that's a treat.

So, it came as a pleasant surprise when I saw a message from DARING BAKERS. This month's challenge is hosted by the very talented Rachel from PizzaRossa  Being my first with Daring Bakers Challenge, I smiled with excitement.  I've always admired the recipes they put out and how impressive the final result turns out.



Passionate about Baking, is one of the blogs I follow religiously.  Deeba, the author has some stunning desserts and shows how passionate she is about baking.  She, I can say inspired me to join Daring Bakers  indirectly.





Not much to think about, because the recipe was laid out, the rules were, not to mess around too much with the original recipe..I was ready for it with excitement.



 After choosing a CHOCOLATE CARAMEL Tart, for obvious reasons, I decided to steer a bit from the original recipe just to suit my taste. I had fun with it, isn't that the whole point.

The crust I chose was coconut and macadamia which was a bit nuttier and a simple chocolate ganache with coconut milk. It was perfect combination of tropical and chocolate combined. The silky smoothness was a delight.  If you love coconut, this is surely be a pleasing dessert.

COCONUT CARAMEL CHOCOLATE TART

Ingredients:

For the base:
coconut powder             - 1 cup
macadamia nut powder  -  1 cup
Agave nectar                 - 2 tbsp
vegetable oil                -  2 tbsp
pinch of salt   

For the filling:
coconut milk                            -  1 cup
bitter sweet chocolate chips     -   1 cup
caramel syrup                           -   1 cup(cream+ water cooked to caramel color)
vanilla extract                          -   1/2 tsp
agar powder                            -   1 tsp ( alternative to eggs, you could use gelatin too)

topping
shredded coconut and caramelized macadamia nuts.

Method:

1. Process the coconut powder, macadamia powder along with agave nectar, oil and salt. Once you pinch it together and it holds shape, then you know the tart base is ready. Do not overwork the dough. Press the mixture in a 8 or 9 inch tart pan, evenly. 
2. After preheating the oven at 350 degrees for 10 minutes, bake the base for 15-20 minutes making sure not to burn the edges. Let the base cool on a rack for an hour.
3. Mix the agar powder in 3 tbsp of coconut milk and keep aside.
4. For the filling, heat the coconut milk till scalding point and pour it in the chocolate chips.  Mix well and add the agar mix to it to.  
5. Add add caramel syrup and vanilla extract.  Mix till smooth. 
6.  Let cool and pour it in the tart base and chill it for 2 hours or until set. NOTE- when you refrigerate it, in order to prevent it from forming a coating, wrap with plastic wrap.  Let the wrap touch the chocolate filling.
7. Top with shredded coconut and caramelized macadamia nuts.

For Caramel:

Spread the sugar evenly across the bottom of a small, heavy-based, non- coated saucepan (it needs to be metallic so you can see the color). Heat over a medium-low heat without stirring until the sugar starts to melt and becomes liquid around the edges. Once about a quarter of it has melted, gently stir continuously with a wooden spoon or heat-proof spatula until it turns a deep amber color, a few minutes depending on how high the heat is.

Remove from heat and very slowly and carefully pour 1 cup of the hot cream into the caramel, stirring continuously – it will splutter and steam so be very careful as it is extremely hot. The cream needs to be hot and poured very slowly, otherwise the caramel will seize. Keep stirring until it stops bubbling and is well combined then set aside to cool.

Caramelized Macadamia Nuts
In a pan, add 3 tbsp of sugar to 1 tsp of water and 1/2 tbsp of butter.  When it gets to a caramel color, add the hazelnuts. Mix well and let the mixture coat the nuts.  Take it out on a wax paper and let cool. 

NOTE- This is eggless, I have use Agar to set the chocolate part.  
ENJOY!!

INDIAN - HYDERABADI Chicken Biryani -

      Food for the body is not enough. There must be food for the soul.- Dorothy Day

An Indian feast is only complete if there's Biryani on the menu, don't you'll agree?  An invite for a carnivore means you are in for a BIG belly filling treat.   The gracious host never feels full filled if there's one missing from their menu of chicken/lamb, egg, fish, shrimp and more....It sounds like a lot, but that's the ritual that we Indians, in fact a lot of the cultures follow especially to celebrate a special day, special event and that special guest.  It's an absolute satisfying meal followed by a satisfied heart. I would love to know what other parts of the world cook on a special day.  




Although a ninety percent vegetarian, I love a good biryani.  It's something I relate to, to  my days back home.   My aunts, who are fabulous cooks, make some mean non vegetarian food.  They wait to cook their delicacies and fill me up whenever I visit home.  

My hubby dearest loves a good biryani, so when our friend called us over for a dinner, I expected good food( she is a great cook), but didn't expect a feast.  It was like a Sunday afternoon in India on a Saturday night with everything from Hyderabadi Biryani which was cooked to perfection, chicken curry, egg curry very south indian style and an endless array of vegetarian spread.   Had a good laugh, good conversation with great food.  

Having tried so many places for a good biryani when I don't want to slave over the stove, I always come back to the one we love, home made.  So this is an ode to my friend's biryani, which takes some labor but made with patience and love it can make anyone smile.

Simmered with spices, the aroma spreading throughout the house, it is  elegant and bursts with flavor.  Serve it  with Salan(curry),  cucumber raita and a refreshingly easy strawberry lassi. 

HYDERABADI CHICKEN BIRYANI

For the marinade:   
                                                                       
Chicken                    - 2 lbs                                                                   
yogurt                      - 2 cup                                                                  
ginger- garlic            - 2 tbsp                                                                 
green chillies            - 2- 3 slit                                                               
mint leaves              - 1 cup chopped                                                
coriander leaves       - 1 cup chopped
cumin                       - 1/2 tsp
peppercorn               - 1 tsp
coriander powder      - 1/2 tsp
chili powder            - 1/2 tsp
whole spices 
cardamom, cloves,star anise, bay leaf,javitri- 2 of each        
onions                       -  4 onions shallow fried in oil
salt                           - to taste
ghee                         - 2 tbsp
oil                            -  2 tbsp

Rice:

basmati rice              - 2 cups ( soaked in water for atleast 30 minutes or upto 2 hrs)
jeera/cumin              - 1 tsp
salt                          - 1 tsp
oil                            -  1 tsp
water                       - 6-7 cups
saffron                1 pinch soaked in some hot milk

Method:

1. Marinate the chicken with yogurt, ginger garlic paste, green chillies, 1/2 cup, mint leaves,1/2 cup coriander leaves, cumin powder, peppercorn, coriander powder, chili powder, whole spices, salt, 2 tbsp oil and 1/2 of the fried onion.  Mix well and marinate overnight or minimum for 4 hours.
2.  In a large pan, add water, add 1 tsp cumin/jeera, salt, 1 tbsp oil and let it come to a boil.  Then add the rice and cook the rice until it is half done.  Do not fully cook the rice.  This might take 5 minutes.  Keep an eye on it.  Once it is half done, drain the rice in a colander and keep aside.
3. Now in a tight lidded pan, add the chicken which is marinated and spread it evenly through out the bottom of the pan.  Then add the half cooked rice on top of it.  Add the rest of chopped coriander and mint leaves on top of the rice with the rest of the fried onions.
4. Sprinkle the soaked saffron around the pan and close the lid.  Simmer and cook for 30-40 minutes.
I use a towel to cover the pan and then use the lid, that way, the air is trapped in and the biryani stays moist and doesn't dry out.  
You could also put the biryani pan on top of a thick pan/tava and then simmer it for 40- 45 minutes, called the dum style.

ENJOY!!

Inspired by Vah Chef on YouTube...check him out, his recipes are the best.  His Hyderabi Biryani has been explained quite well on his channel.

Black Rice Salad with Spicy Honey Balsamic Dressing

"When walking, walk. When eating, eat." rashaski • Zen Proverb

During the years when China was ruled by an emperor, black rice was dubbed as the "Forbidden Rice". It was cultivated in very small amounts because it was only for the emperor's consumption. 

Sporadic visits to the gym and binge eating regularly does make one want to postpone summer for a bit longer.  A rude but healthy gesture came along when I got handed a huge bag of black rice.  I know, I know I like my rice but I'm not ready to combine my daal with black rice.  Would you?

When you photograph anything this dark, there has to be fun complimentary colors right? So a slow stroll in my local market helped. Came home all inspired with some tiny sweet bell peppers and beautiful sunflowers to deck my table.  It did turn out to be a beautiful summer day filled with colors.

I am constantly taken by surprise when my boys enjoy a salad and ask for more. Now, I just wish I was as experimental as they are when it comes to trying new food out.

Do you like black rice? What are your ways to use black rice? Now you know, I have a huge bag, gotto use that up...HELP!

Here goes a filling, satisfying and healthy meal which we enjoyed a lot.

BLACK RICE SALAD with Honey Balsamic Vinegar

Ingredients:

Black rice         - 1 cup cooked in some salt
bell peppers     -  thinly sliced 1 cup
corn                 - 1/2 cup cooked
garlic               - 4 very thinly sliced
basil                - 6 leaves cut to thin strips
pine nuts         - 2 tbsp
egg                - optional
olive oil         - 1tsp

For Vinaigrette:

balsamic vinegar   - 2tbsp
orange juice         -2 tbsp
honey                  - 1 tbsp
hot sauce             - 1/2 tsp(I used 1 tsp of sriracha) use accordingly
olive oil                      - 4 tbsps
salt and pepper
Blend the ingredients for the vinegar and set aside.

Method:

1. In a saute pan, add olive oil.  Add the corn, garlic and saute for a minute on low heat.
2. Add the bell peppers,  saute for a minute and add the cooked rice.  
3.  Heat through, turn of the heat and add the basil.
4.  Add the vinaigrette little by little until the desired taste has achieved.  You can add more, but you cannot take it away, so please note, add little at a time.
5. Top with pine nuts and egg if desired.
ENJOY!!

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BAKING- FOCACCIA topped with Carrots and Grapes

                 “If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning

 Growing up home made bread was not a norm.    Moving to California where there is so much diversity in food and it's cuisine that my love for food just quadrupled(and more).  I was fascinated by a good garlic bread,  chiabbata,  french baguette and my favorite of all FOCACCIA.   With so many bakeries and grocery stores carrying freshly baked bread,  they made it's way to my home quite often than my waistline would have liked.   The olive oil crusted bread is famously topped with rosemary and onion, crazy good.

Baking my own bread has really allowed me to appreciate the process. Bread baking to me is very therapeutic, from the  kneading, to letting it double in volume, which I always though was fascinating.  If that's not enough to make you smile, you put it into the oven and see and smell the magic.  FRESH BAKED BREAD has nothing against anyone, it's the best.  

This focaccia is unbelievably tasty with it's crust from the olive oil oil and it needs no spread or accompaniments, it stands proud and accomplished alone.    My family of food lovers wait near the oven and sometimes can't even wait for it to cool down.  It's gone even before it appears on my dining table and we still crave for another piece.  SO  I'm expecting this to make more appearances in my kitchen.  

When you got to a different country or place, what food did you enjoy the most??

Adapted from Laura In the Kitchen , you could check her out  here.

FOCACCIA BREAD topped with Carrots and Grapes

Ingredients:

All Purpose Flour              - 4 cups
Yeast                              - 1 packet
extra virgin olive oil         -  3 tbsp
sugar                               -  2 tbsp
Warm water(110degrees)  - 1 cup 
Carrot grated thick           - 1/2 cup
Grapes halved                  -1/2 cup
parmesan and pepper to top the focaccia

Method:

1. Add yeast in warm water and let it bubble up for 5 minutes.  Make sure the temperature of the water should be warm, not too cold or not too hot.
2.  In a stand mixer or food processor, add the all purpose flour, sugar, salt and give it a whip until all the ingredients are well combined.
3. Add the oil, and yeast mixture and let it whip.  Once the dough has come together, let it mix for another 10 minutes. 
4. Take it out on a floured surface and knead it a little by hand, coat it with olive oil, put in a bowl, wrap tight and let rise for 11/2 to2 hours or until it's doubled in volume.
5. Take it out and punch it down gently.  You are ready to roll.
6. Oil the pan you want to bake it in and roll the dough to fit the pan to 1/2 inch in thickness and let it rise for another 20 minutes covered loosely.
7. Preheat your oven to 400degrees.
8. After 20 minutes, brush the top of your dough with olive oil, sprinkle your grated carrot and arrange the grapes. 
9. Bake at 400 degress for 20 minutes in the lower part of your oven.
10. Halfway through the baking you can sprinkle some parmesan on top.
ENJOY with some balsamic and olive oil mix.

SORBET - MIXED BERRY SORBET with Coconut syrup- and NO icecream maker

I was supposed to get a nice body for summer, but there's a small problem...I like food. - Unknown

Summer Vacation is here, and aren't I glad I am a stay at home mum. Waking up after everyone(when I'm lucky, that is) and coming down to a noisy kitchen with dishes all over, refrigerator left open and all for what, to toast up some waffles.  But, I am not about to complain about the petty little things which would have bothered me a while ago. I know my priorities now.. :)  Today, I feel good to see the boys manage their breakfast without their mom.

Sat in the same spot on my sofa, ate my cereal, and pretending to still recover, it wasn't that hard to coax my preteen to make some quick lunch for the three of us.  The eager kid is ready to cook anything when mom's not over his shoulder nagging about how slow he is moving or how messy he is in the kitchen.

Made a smoothie for the little one's coach yesterday and it was so thick, it would've been perfect as a sorbet. Inspired by the thick quick smoothie with the magic ingredient, Torani Coconut syrup, our  sorbet experiment starts with out an ice cream maker. 

 I know, how the process goes, the mixing of ingredients can be easy, but scraping and breaking the ice crystals every 30 minutes might not be a lot of work, but it is boring work. Please don't judge, but still not  in a mood of walking to my refrigerator every hour, my hyper little cook decided he's gonna take full responsibility for the sorbet.  Let's see how that goes.  Two hours down, and he has done good.  The third needed some reminding....and he finished his frozen sorbet after five hours, 10 mixes and a lot of forks..:) 

I don't have an ice cream maker, but if you have one, it would turn out much creamier than mine, but I enjoyed the fruits of my baby's labor..and it tasted good.

MIXED BERRY/Coconut SORBET

Ingredients:

Frozen Berries(thaw them a bit) or Fresh Berries(even better)
(rasberries, strawberries, blueberries, blackberries)          -  2 cups
TORANI Sugar Free coconut syrup                                     -  3/4 cup
lemon juice                                                                   - 1/4 tsp
Agave nectar                                                                 - 2 tbsp

Method:

1. In a blender or food processor add the Berries, and give it a whirl.
2. Add the coconut syrup, Agave nectar and lemon juice and grind it fine.
3.  You can either strain the seeds out using a colander or leave the seeds( I liked the crunch of the seeds).
4.  At this point if you have an icecream maker follow the instructions and you are set.
5.  If you are planning with icecream maker, pour the berry mixture in a glass, freezer safe bowl, cover and freeze for 1 hour.
6.  Take it out and mix it very well, using a fork to break the crystals.  Alternatively, you could process it too.
7.  Every 30 minutes, take it out, break the crystals, mix well and freeze it back.
8.  After 4-5 mixes, your BERRY SORBET will be ready to serve.

ENJOY on a warm summery afternoon!!!

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The Versatile Blogger Award - Thank You

                          Awards are like REWARDS- Anonymous

Starting a blog was in the works for a long time.  Thanks to my friends who were the reason for the blog. Writing and executing a blog is much more work than I thought it would be, but I am enjoying it thoroughly.  But the success to a blog lies in it's readers, comments and virtual awards and I am so happy to find many in the blog world and one such sweetheart is  Femme from Femmehavenn.  Please do check out her page.  You will find great recipes like Jackfruit Biryani to MAWA kulfi. Passionate about food, art and fashion, she is a person I would like to call as friend.  Thanks for sending this Award especially when I feel like my blog is just born and trying to fit in.

Rules of this Award:

• Nominate 15 fellow bloggers for the Versatile Blogger Award
• Let the nominated bloggers know that they have been nominated for this award
• Share 7 random facts about yourself
• Thank the blogger who has nominated you
• Add the Versatile Award picture to your post

I have been inspired by many , the top 15 in no particular order that I would like to nominate are:

1.   E Curry

2.   Plated Stories

3.   Tales of my Cooking

4.   Divya's Journey
5.   Merry Tummy
6.   Jopreet's Kitchen
7.   Little Cooking Tips
8.   Foodolicious
9.   Indian American Mom
10. Indian Beauty Zone
11. Amatueurs Cooking Diary
12. Lolacoci

13. Sicilian Creative In Cucina
14. Oh So Very Pretty
15. Wah Sush's Kitchen

Thanks Femme to have given this opportunity to credit fellow bloggers, and for the AWARD.  HAVE fun blogging and looking forward to learning and getting to know each one of you in the future.

Little about me:

1. Started cooking only after I got married.  The first coffee was almost thrown down the drain by my dear Hubby.

2.  I can wake up 4 a.m. to make some bread and enjoy it before sunrise with a cup of coffee...I am addicted to baking.

3.  Like all you girls, I am a dreamer...I had a poster my dad put up when I was 3,,'WHEN YOU DREAM, DREAM BIG'...

4. I am super loyal to the people I love, and that's a lot of people.

5. Didn't touch any caffiene for the first 80% of my life and now I cannot live without it.

6. HATE beaches....No, not the beaches, but what the sun and water does to my skin...ewww...I burn bad..

7.  My pet peeve would be, when some one doesn't give credit for where it belongs......

Your time and patience to go through this post is truly appreciated.
 Hope you all enjoy your day and Award.

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Obbat/ Puran poli - Happy Father's Day!!

                                                       Distance means so little when someone means so much.

                                                                                                   ~Anonymous

If you could describe your dad in three words, what would it be??

My DAD,as he would like to be called as 'a man of simple needs'.  The oldest of all, he grew up with a huge family and lots of responsibilities.  Man of principles, with very strong opinions and seasoned habits.

 Holding his hands, going for a walk every Sunday evening was our ritual which I enjoyed.  His over protective and possessive nature played  a huge part in my life.  His strong opinion on not allowing me in the kitchen to cook was annoying, but coming back home from work with a bagful of goodies always made me happy.  He would sit for hours over my bedside when I had a fever, pampered me like crazy which I miss the most as I'm surrounded with three boys who need pampering all the time. Among a lot of his attributes, one of the things I admire most is his love for food. To him, all food was either "marvelous" or not worth mentioning.  He taught me that food is an experience, how you make it and how you serve it, the pleasure it brings leaves an impression. 

 

I wonder at times, when I wake up real early before the sun shows an appearance, what is it with my  internal clock..It would be nice to get some extra zzz's but I guess I've taken that from  my Dad.  It gets stronger with my breakfast routine.  I get to my fruits, and there's a pattern there , it's a triangular cut 1/4 inch in size, any smaller or bigger my breakfast routine will not go that well.... Are genes that strong?  I am a lot like my dad.  

   

The spices in correct proportion, the chapatis, the right size, rice cooked not a minute longer or shorter..his specs never end.  I honestly get a kick out of getting appreciated from my dad, then I know I've done good.  He gets brutally honest at times, that sucks, but when there's an expression of genuine satisfaction, I know I've scored big.  He is the Simon Cowell of our household...I love him..

Staying in the path and not deviating even a bit, here goes one of his favorites which I make better than MOM>>so he says;-)

Many enjoy these flaky sweet parathas, smothered in ghee/clarified butter. Another way popularly eaten in our household is to mash a banana and pour hot milk, mix it all up and use your hand to enjoy it...
The famous Pooran Poli which is made on special occasions definitely called to be made today..

OBBAT/PURAN POLI/POLI/OBBATU                                             These make 15 Obbat/Puran Poli

Ingredients:

Coating:
maida/All purpose flour    -   1 cup
whole wheat flour            -   1 cups
orange food color            - couple of pinches(optional)
salt                                  - 1/2 tsp
oil                                    - 2-3tbsp
water to mix

Stuffing:
channa daal                          - 2 cups(washed and soaked for 1 hr)
jaggery/brown sugar cubes    - 3/4 cup or 1 cups( if you prefer very sweet, add 1 whole cup)
cardamom powder                -1/4 tsp
nutmeg                                  - pinch(optional)

Method:
 Coating
1. Mix both flours well, add food colour, salt and add 1/4 cup of water at a time and make a smooth dough.  It should not be very stiff like chapathi dough or very soft like bread dough. If using a food processor, mix it well for 2-5 minutes until the gluten forms.  If kneading by hand, it takes a while to get the dough to smoothen.
2.  Add the oil and mix it in again and let it rest for at least an hour.  Let it sit for 3-4 hours for best results.
 Stuffing    
1.  In a thick vessel, add the jaggery with 1/2 cup of water and bring it to a boil and switch of the flame.  We do this to eliminate any stones or unwanted particles sometimes present in jaggery.  Slowly drain the top of the jaggery, not stirring it too much and let the sediments remain in the bottom.
2.   Wash the daal well and in a thick bottomed vessel, add the daal and double amount of water and let it cook, do not cover.  Lower the heat and DO NOT over cook this to a mush.  It has to be fully cooked, but not pasty.  The daal has to retain it's shape.  Once cooked, drain the water.
3.  Add the jaggery mixture to the daal and let it cook again, until the raw smell of the jaggery is gone and the  channa concoction looks thick but not too dry and let cool. Add cardamom powder and nutmeg.
4.  Grind in a food processor or mash and strain it till very very smooth.
5.  Portion out the mixture to a 1/4 each or as required.

Making the Obbat
On a aluminium wrap or wax paper, take one golf size ball of the coating and flatten with your hand.  Note, use oil as required.  Keep the center a little bit thicker than the edges.  Place a portion of the stuffing, wrap it like you would dumpling and pinch of the excess dough.  Again, apply a little oil on the surface, and flatten uniformly. You could use wax paper on top of the dough to help flattening it out.
On medium to low flame, cook on both sides until you see brown spots.
ENJOY it hot with some ghee or as my dad say 'IT IS THE BEST WITH BANANA AND MILK'.
HAPPY Dad's DAY!!

Vegetable Quinoa Spicy Patties with Mango Salsa - Light dinner and lunch box for the next day

A healthy outside starts from the inside. -Robert Urich 

There are so many grains that some of us have no clue about, but if  I can speak for all, Quinoa is not one of them.  Popular among the gluten free population, it's a grain which looks simple and humble to being cute once cooked.  Packed with antioxidants and filled with fiber, these tiny grains gives a new meaning for power punch. If you want to learn about some new grains check out this LIST, it's interesting.

I try to incorporate quinoa into our diets few times a week.   They are very adaptive. You walk around the web, browsing through recipes, and you can find that the uses for the grain is endless.  I wrack my brain every night for next day's lunch box, don't you??  This dish is a double whammy. Not only a quick dinner, stuff it in a pita bread with some salsa, voila you have the lunch ready too.

The days I get health conscious, these patties on a salad bed makes an appearance. When you have girlfriends over for lunch, this is a nice way to feed some of your super health conscious beauties.. Quite simple to whip up, loaded with vegetables, spiced up a bit, these patties are crispy on the outside, moist  inside with a lot of textures and flavors going around it.  Served with some fresh mango salsa atop arugula,  this is a light dinner and a good lunch along with a  Sorbet...and your friends will silently thank you for not loading them up with stuff...  Here goes this simple and healthy patty.

________________________________________________________________________________
Quinoa Vegetable Patty with Mango Salsa

Ingredients:

Quinoa                  - 1/2 cup
Potato                   - 1 boiled and mashed
Peas                      -  1/2  cup boiled
Carrots                  - 2 thinly sliced in quarters
Onion                    - 1/4 chopped finely
ginger/garlic paste   -   1 tsp
green chilly              -   1 finely chopped
pepper                   - 1/4 tsp
olive oil                  - 4 tbsp
salt to taste

Method:

1.  Wash quinoa and cook for 15 minutes until you see it sprouted, or as per instructions, drain all water.
2.  In a saute pan, add 1 tsp olive oil, fry onions for a minute.  Add ginger garlic paste and fry.  Add the sliced carrots, green chillies, and fry for 2 minutes and turn off the heat and let cool.
3.  In a mixing bowl, add the cooked quinoa, mashed potato, peas and the cooled onion/carrot mixture.  Add salt, pepper and mix well.
4.  In a non stick pan, add little oil, take 1/2 cup of mixture, shape it to disc and fry it in a pan. You can crowd the pan and let brown on both sides well on medium flame.  It takes about 3-4 minutes on each side.
Enjoy!!

Mango Salsa

Mango                   -  1 diced
Red bell pepper     -  1/4 very finely chopped
Onion                    -  1/2 medium finely diced
jalapeno                -  1 finely chopped
English cucumbers  -  1/2 finely diced
lemon juice            -  1 tsp
salt to taste

Mix everything together and  top it on the Patties.
ENJOY!!                                                                                                                                                

3 Homemade food gifts - PERFECT Hostess gifts

                  The manner of giving is worth more than the gift.  ~Pierre Corneille, Le Mentuer

With busy schedules around school year, entertaining can get  a bit stressful. In summer, there's a lot of free time and it's time to socialize.  We all need a reason to get together for a cup of coffee or just for a chat.   .:)

The blog keeps me busy, and I finally feel I can give back something and feel rewarded in a way. After all the endless hours browsing and admiring talented people all around, I've learnt and created so much along the way. Journey is fun and never ends.

 Gifts from the kitchen are gifts from the heart. I like to make take-home gifts, and although it might be the simplest of things, I have seen my friends liking it a lot.  These are few of the simple gift ideas, and you can customize each one.  You could print a small recipe and attach it so that your friends can try it at home too. 

Home Made CURRY POWDER

I've used home made garam masala powder, but you could use any of your mixes.  Think about putting it in glass jars, make 'em pretty. The simplest of gifts can look elegant with few details. You can find a detailed recipe of dvery good garam masala HERE.

 BANANA BREAD

This is one of my favorites to give out for friends, teachers, my mailman, neighbors...   Make a huge batch of these mini loaves, because you might not have enough to give out.  They are so good it's unbelievable, perfect recipe for kids, needs no fuss and bakes beautifully.  Wrapped in a fancy colored plastic wrap, along with a recipe card and your friends are going appreciate the effort you put in(with not a lot of effort on your part). Recipe for  The Best Banana Bread.

SAVOURY CRACKERS

Found these mugs at a store, DAISO, if you get a chance to visit this beautiful Japanese store, please do. They have the cutest little things for under 2 dollars.  I am all for a bargain especially when it looks good.  Think about adding a pop of color, which can brighten anyone's day. Wrap this in clear plastic, you have a nice hostess gift. Watch Manjula's Kitchen on YOUTUBE making these CRACKERS, she's such a sweet lady.

All the packaging was bought at DAISO, for under couple of dollars.
Hope you enjoy the post, please do take a few minutes to leave me your feedback, I would really appreciate it.  

EGG Curry - in a Hurry

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Hi Friends, how is the weather???

It's really hot in San Francisco, welcome summer, not that I am jumping with joy.  Our Air condition is not working and I am not in my best behavior.  Walking around fuming at everyone is not working either.... Funny how we look into perfection with the weather and everyone around right?

I want to eat something spicy, is it too much to ask.  Today's post is a simple egg curry I made.  Sometimes, just the basics can be underestimated.   It's a quick authentic curry, perfect for a day like this when I don't feel on top of the world..

I had some masala which I had frozen in a ziploc from a week ago.  The chicken curry I made didn't need that much of the curry/masala, so the leftover worked perfect for the egg curry a week later.  How much easier can it get?  I was not up for any kind of cooking today with a weather like this but don't we moms still have to feed our younglings...

Oil in a pan, with some cumin, added the paste and let it simmer.  Broke some eggs directly into the masala , and let it simmer for 15 minutes covered and VOILA, we had curry and some satisfied customers.

EGG CURRY

Ingredients:

Onion                   -  1 small diced
tomato                  - 1 small
ginger                    - 1/2 inch cut
garlic                     -4 sliced
red chillies whole   - 4-6 or accordingly
pepper corn          - 1/4 tsp
cumin                    - 1/4 tsp
coriander              - 1/4 tsp
cardamom             - 2
cloves                    - 3
coconut                - 3 tbsp
oil                         - 2 tbsp
cumin(tempering)   - 1/4 tsp
Water                    - 1-2 cups
Eggs                      - 3 whole eggs

Method:

1. In a  pan, add 1 tbsp of oil and fry the whole spices on low heat for about a minute.
2. Add chopped onions, ginger, garlic and fry for 2 minutes on low heat.
3. Once the onion is turned a little golden brown, add the tomatoes and fry for 2 minutes or a little bit of the water is dried out from the tomatoes.
4. Add coconut fry for a minute and switch off the flame.
5. Once the mixture is completely cooled down, grind it to a fine paste.
6.  At this point you can freeze this mixture in a ziploc or an airtight container for 2 weeks.  Defrost it in the refrigerator the night before whenever you are ready to cook the curry.
7.  In a pan, add 1tbsp of oil, add 1/4 tsp cumin seeds and add the paste and fry for couple of minutes on low heat.  Then add 1 glass of water and simmer it for 10 minutes.
8.  Break the egg in a small bowl, and drop it slowly in the simmering curry.  Cover and simmer for 10 minutes.
ENJOY!! Perfect with rotis or dosa/idli.

I would like to hear your shortcut to making some curry in a hurry?

INDIAN- MANGALORE BUNS- Mildly sweet Banana Puris

Indian food has a lot of spices and aromas, but that doesn't mean spicy hot ... The spice is in the aroma of the dish..--unknown source..

One of the great themes pervading Indian life is social interdependence.  People are born into groups-families,clans, religious communities and feel a deep sense of inseparability from these groups.  People are deeply involved with others, and for many, the greatest fear is the possibility of being left alone, without social support.  Economic activities, too, are deeply embedded in the social nexus. Through a multitude of kinship ties, almost everywhere a person goes, he finds a relative from whom he can expect moral and practical support.
  

Fear of the unknown filled with anxiety mixed together with excitement  is common among all who come to live in foreign countries especially after marriage.  When you find your niche with some lovely people, you take a deep breath and try to find the same solace you had in your motherland.  

I feel extremely lucky to have a friends like family in every stage of my life.  Moving from a cozy apartment to our own home was a new venture and an exciting one.  My very pretty neighbor and I formed a Home Improvement bond, in the sense we saw only the top of our heads:).  Passing a cup of sugar, to liquid detergent..nothing was off boundary when it came to needing something urgent...There were times, when we thought, we have to break two boards of the fence so it's easier for kids to walk over and for us to not just see the top of our heads when we talk.  

A good cook she is, LUCKY ME. One rainy day she shared this banana poori also known as Mangalore Buns  with spicy lentil curry, and  all I can say about it is yummmmm.  Served with something spicy, it makes the  slight sweetness of the Poori a bit subtler.  It's a little deviation to the normal poori (a deep fried flat bread), this has bit of a spongier and denser feel to it with a bread like texture.  Talked about this to my foodie dad, and he jumped back saying he knew about this and has eaten this on his trips to Mangalore...umm and now that I know about it, I make it often and we all just love it, thanks to my friend...Very simple with few ingredients is a must try.  


BANANA POORI/ MANGALORE BUNS

Ingredients:

All purpose flour/maida  - 2cups - could also mix in whole wheat flour
2 whole very ripe bananas mashed
1/2 tsp baking soda
2 tbsp yogurt
1/2 tsp nigella seeds
Salt
Vegetable Oil for deep frying

Method:

1.  In a large bowl, add All purpose flour, salt, baking soda, nigella seeds and mix well.
2.  Add yogurt, mashed bananas and make the dough with no water at all.  If the dough is very sticky you can add a bit more flour to make it to a chapatti/tortilla dough.  It shouldn't be very soft or very hard.  
3.  Leave it covered for 2-3 hours.
4.  Keep 2-3 cups of vegetable oil and bring it to very hot temperature.  Please be cautious at this point. Test if the oil is ready by either dropping very slowly a small piece of the dough in the oil or dip a wooden stick, if bubbles form around it, it is ready to fry.
5.  Take a small portion and make small pooris and deep fry in oil.   
It's great with any spicy curry or ginger chicken curry(which I'll have in a later post). 

ENJOY!!