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Cinnamon Roll Sugar CookiesCinnamon Roll Sugar Cookies
Over the weekend, I baked a large batch of Cinnamon Roll Sugar Cookies that I gift packed for my dear cousin who was visiting us.
Baking is therapeutic and I always look forward to heat up the oven. With Christmas season upon us, my oven is busier than usual. I find that the best time to bake is early morning when the house is calm. I love it when my son wakes up to the warm aroma of baking and asks me, “Amma, what are you baking for me?”Cinnamon Roll Sugar Cookies before going into the oven for baking
I adapted this holiday cookie recipe from Heat Oven to 350 while the orignal recipe is from The King Arthur Flour Cookie Companion cookbook. The texture of this cinnamon flavored eggless cookie recipe is similar to a butter cookie, neither too soft nor too crunchy. Simple and classic holiday cookie that can be served plain or drizzled with sugar glaze.
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As far as I am concerned, Durga Puja kicks off the festive season. The first big celebration before Diwali, Kali Puja and then the grand finale of Christmas.
As a self-respecting NRI mother, I dust the cobwebs off my sarees, kit the kids out and make way to the nearest pujo pandal. But not before I have seized the moment to teach my errant toddlers the story of Ma Durga.
I sit them down in their fake Shah Rukh Khan / Karisma Kapoor outfits and start the search. Thank mercy for YouTube, I smile. If there is one place for a suitable animation of the story of Goddess Durga and all her incarnations, this is it.
YouTube, as it turns out, is not the go to place for suitable. I watched as the Goddess of Strength in my animation of choice partook in a blood bath, where splodges of tomato ketchup landed here, there and everywhere. With every raised spear and splodge of colour on the screen, I watched the bundles turn a paler shade of brown.
When the asuras heads ended up in her grips along with the blood stained weaponry, I spotted that ominous “see you at night time look”. I finally dived forward and switched to a furry oversize puppet singing the ABC song. Next time I’ll just tell the story without the quasi horror visual gags.
There is no better excuse to try something a little out of the comfort zone than during the festive season. For Durga Puja, I didn’t venture much further than the special Bhoger Khichuri of course. But for Diwali, I turned my attention to a slightly more tricky Aloo Tikki Chole, a spicy, tangy snack of potato cakes on a bed of chickpea curry doused with sweet and sour chutneys, topped with crunchy onions and crunchy gram flour noodles.
I say tricky, because it involves the preparation of four different things, not forgetting the need for a number of specialist ingredients that require a focused trolley dash. This, in my life, is the almighty faff that only festivity can justify. Only just.
The key here, as with most Indian cooking, is in timing. Cook the aloo tikkis under a hot grill, so that you can be getting on with preparing the other bits and bobs. And make the chutneys the day before, so that’s one less thing to think about.
For the tikkis
For the chole
First get the aloo tikkis going. Peel and boil the potatoes until they fall apart when you insert a knife into one of them. This should take about 20-25 minutes on a rapid boil. Drain, cover and leave to cool (I like to save the potato water for adding to the chole later). Whack the grill to a high setting, then simply use your hands to mix the cumin, chilli powders and salt into the potatoes. Grab a pin pong ball sized amount of the potato mix, flatten in your palm and fashion into disc.
Next place on a lined and lightly oiled baking tray and stick under the hot grill for about 30 minutes, 15 on each side. They should be golden brown on either side.
For the chole, peel and puree together the onion, ginger and garlic. In a large non-stick wok or kadai, get the oil to sizzling on a high heat and tip in the pinch of asafoetida. As it sizzles up, mix in the onion paste. Stir this paste for 10 minutes until it starts to take on a golden colour.
Now, chop up the tomato or puree it in the blender, and stir it in, along with the cumin and chilli powder. Saute this for another 10-15 minutes until the aroma of the spices change from raw and pungent, to a more pleasing one altogether. Next, drain and rinse the chick peas and chuck them in, along with two cups of (potato) water.
Then reduce the heat to a low-medium and let the chick peas cook for another 10-15 minutes until you get a thicker gravy and oil oozing out of pores on the surface of the curry.
Finish by stirring in the garam masala, amchur or chaat masala and adding salt to taste. Resist the temptation to add these earlier as the chole will just go bitter.
To serve, simply leave bowls of the garnish, the chole, the tamarind chutney, the green chutney and a platter of aloo tikkis out for everyone to help themselves. Ladle the chole on plates first, place the aloo tikkis on top and then garnish with the toppings.
I recently stopped by Nupur’s blog and was inspired by her monthly ‘The List’ series, where she jots down memorable tidbits of life for the month that just passed by. I think it’s a wonderful way to journal all the meaningful things that happened to you and your family. Imagine looking back at the end of the year, or even a couple of months later, and refreshing your memory with the things that really mattered. Most often than not, it’s the little things that make the most impact and its nice to get reminded of that once in a while. Here’s my list for this past November – a fun-filled month indeed!
COOKING: The month began with a bang with the onset of Diwali. We had an impromptu dinner party, which made me realize that with a few tricks up my sleeve, I could pull off a fantastic evening for over 15 people with Baby Dear in tow. I wanted to break free from the standard Indian dinner party menu, and decided to host a chaat/street food buffet. We had Ragda Tikkis, Kachori Chole and Corn Chaat, with accompanying chutneys and toppings, all made from scratch. I also served fresh baked frozen Samosas and Pakodas, and an assortment of Namkeen. The night was a blast (literally speaking, since we even had fireworks outside), and the food was both – fun to cook and delicious of eat! I’ll definitely be hosting more Chaat Nights in the coming future.
LOVING: The weather! I’m a big fan of winter – even with all the snow we get. There’s absolutely no better feeling that walking into a warm home from the chilling cold outside, and cuddling under soft fleece blankets on the couch infront of a fireplace. Add to that a mug of decadent Hot Chocolate, and I’m in my happy place.
EATING: Home made baked goods! I’ve never been a baker, but this month, I suddenly had this strong urge to shower my family with delicious, warm goodies straight out of my oven. I’ve baked a Choco-Chip Banana Bread twice, a Pumpkin Loaf and a batch of Almond cookies. I also decided to make care packages of home-baked goodies for some of our close friends as well as Hubby Dear’s colleagues during the Holiday season. I can’t wait to try out some of the recipes I’ve bookmarked.
DOING: A couple of weeks ago, I received an email from The Dr. Oz Show, asking me if I’d be interested in sharing a recipe video for their Soups of the World’ series. They wanted me to cook Rajma and send them a clip of myself cooking it. It was such a fun learning experience for me! From figuring out the lighting, to how to adjust the angles on the tripod – I did it all by myself. You can catch a glimpse of me on the January 10th episode.
FAMILY TIME: The 3 of us took an impromptu getaway across the border to Buffalo for a weekend to just shop, eat and enjoy some quality time. We also visited the newly opened Trader Joe’s and came home with a bunch of treats that we’ve been rationing carefully!
Dal Amritsari ~ Punjabi Dal RecipesDal Amritsari
Hot off the stove pulkas with smoky flavored Dal Amritsari is comforting winter food at its best! There is something about langar food at our local Gurudwara that is almost magical, not only is it deeply satisfying but you leave the holy place with a certain feel good factor. It is difficult to recreate the same flavors at home though it is simple, wholesome and humble khana, the dal sabzi and roti fare. I have deepest respect for the Sikh tradition of food charity (langar) for all, irrespective of caste or creed, rich or poor and upholding the values of equality (oneness of all human beings) service and brotherhood.
The chownk or tarka, the final sizzling garnish, where spices are fried in ghee until aromatic and mixed into the creamy Langarwali dal just before serving gives the dal a unique and smoky flavor. A comforting rich Punjabi dal recipe that goes best with hot rotis/pulkas.
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Gobi Masala ~ Gobi Recipes North Indian styleGobi Masala
Gobi is a favorite in our home and come winter, we buy cauliflower like there is no tomorrow. Learning how to cook Gobi is essential to truly relish its distinctive taste and texture. Almost all my cooking of gobi recipes involves dunking the gobi in salted hot water for at least 15 minutes before sauteing it till it forms a golden crust. Honestly, this process of blanching and sauteing does make a big difference in the overall flavor of the gobi dish I am making. The gobi dish I am talking about today is Gobi Masala with North Indian flavors. I have added matar aka fresh green peas as I love the combination of gobi and matar and would like to utilize winter vegetables to the fullest when in season. I served this flavorful vegetable curry with rotis along side Amritsari dal, yogurt and salad which made for a complete North Indian style meal.
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Espresso Chocolate Shortbread CookiesEspresso Shortbread Cookies
Christmas is almost here. Are you gearing up to whip up some baked goodies for family and friends this holiday season? I thought I will share a couple of cookie and cake recipes for the benefit of those looking out for Christmas baking recipes. I will start with a simple yet addictive shortbread cookie that I have made from Dorie Greenspan’s baking book “Baking: From my home to yours”. It has chocolate and coffee in it. Can one go wrong with this match made in heaven? Yes, espresso chocolate shortbread cookies get extra points for having coffee that makes a perfect balance with chocolate.Shortbread cookie dough refrigerated ~ Shortbread cookies ready for baking
The flavor of coffee in the shortbread deepens after a day or two. One of the best cookies I have had in a long time and and there is nothing I would suggest changing about this recipe, except, include a dash of salt and increase the amount of powdered sugar slightly. The cookies might appear underbaked as they do not change too much color, so do not overbake as the texture of the shortbread will be affected. You want a delicate soft texture. Look at the underside of the baked cookie and if it has a nice golden shade, its done.Espresso Chocolate Shortbread Cookies
Dorie Greenspan’s espresso chocolate shortbread cookie recipe is a winner and should make it to your list of Christmas baking gift ideas. They are addictive and taste great with a cup of coffee.
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I received an email from a newly married home maker who is learning the nuances of Indian food cooking. She had a query for me – “How to make easy breakfast recipes that are not only tasty but quick to make as I need to fix my husband’s breakfast by 7.30 am?”. Over the years, I have received many such emails requesting for easy, quick to make and tasty recipes. I have shared a few tiffin recipes that include breakfast dishes that can be fixed in less than 30 minutes. I am sharing yet another South Indian breakfast recipe, Gojju Avalakki, that fits the bill and a much relished dish in our home.Gojju Avalakki ~ Tangy Spiced Poha
Gojju Avalakki also popularly known as Huli Avalakki is a Karnataka vegetarian breakfast dish this is prepared with beaten rice aka Poha or Atukulu. (Gojju = gravy and avalakki = beaten rice). Beaten rice is ground to a coarse powder, dunked in a tamarind water that is sweetened with jaggery and spiced with rasam powder before sauteed in a tempering of spices and roasted peanuts and finally garnished with fresh coconut and coriander leaves. The roasted peanuts provide a nutty crunch that complements the tangy, sweet and spice flavors of this vegan dish. A variation is the addition of a ground mix of dry roasted black pepper corns and sesame seeds which flavors Gojju Avalakki with a surprising depth.
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Marble Bundt Cake
This year Children’s Day marked the 125th birth anniversary of Pandit Jawaharlal Nehru (Chacha Nehru). Though belated here’s wishing all our children a very Happy Children’s Day! I treated my son, Nehal and his friends to his favorite, Marble Bundt Cake, on this occasion . A simple, no frills, easy recipe for kids with vanilla and chocolate as the primary flavors.Hot off the oven marble cake in a bundt pan
Those of you who are absolutely new to the nuances of baking might ask what is a marble bundt cake? Its nothing but vanilla cake batter that is swirled with dark chocolate cake batter in a bundt pan and baked to perfection. Learn more about bundt pans. I followed award winning chef Sarabeth’s marble bundt cake recipe which is a keeper. An unbeatable flavor with a tender texture, nice crust and tastes better as it ages. An addictive cake that will have your friends swoon and ask you to bring it for every get-together you attend for the rest of your life. And its no exaggeration!Marble Chocolate Bundt Cake
Marbling the batter is easy peasy. Just spoon the vanilla batter and chocolate batter in a random manner and swirl a chopsick through the batter to create a marble effect. If you do not like to serve a plain cake, sprinkle some powdered sugar or pour a thin chocolate glaze or ganache all over and you are good to go. Honestly, this marble bundt cake needs no adornment. Just slice through and serve a piece of the marbled beauty with a cup of coffee for the adults and a glass of milk for the kids. You can halve the recipe and make a loaf cake. And cake baking enthusiasts, if you haven’t yet invested in a bundt pan then I strongly recommend you buy one.Marble Bundt Cake
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Badusha ~ North Indian sweets (also known as Balushahi or Badhusha)Badusha
This week marks the 8th anniversary of Sailu’s Kitchen and to celebrate I made a classic Indian sweet, Badusha. 8 years, phew!! It is difficult to put in words how I feel at this point of time. You wouldn’t know how grateful and thankful I am for each one of you for making Sailu’s Kitchen what it is today. Thank you all for visiting, your loyalty, valuable feedback and appreciative comments which never fail to brighten my day!How to make Badusha – Step by step Deep fried Badusha soaking in sugar syrup
Badusha is a popular Indian sweet sold in almost all the mithai stores across the country. It is a flaky, puffy, round shaped, golden colored sweetmeat that is popularly known as Badusha in the South and Balushahi in the North. Small balls that are slightly flattened are shaped out of a dough consisting of flour (maida), ghee and curd, deep fried to a golden shade and dunked in a warm sugar syrup. This classic Indian sweet has an amazing texture with a crisp outer layer and a soft, juicy interior.Badhusha
It might be intimidating for a beginner wanting to make this Indian sweet. Badusha recipe is not as difficult as one thinks it is. There are certain crucial steps to be followed while making them and if you follow them to the ‘T’, you will be successful. Making depressions in the rolled out balls, cooking them over slow flame and preparing the sugar syrup to the right consistency are the three most important steps that need to be taken care of while preparing Badusha.Balushahi
For all the new readers of Sailu’s Kitchen, I am offering a FREE Ebook, ‘The Best of Sailu’s Kitchen’ that has 27 all time popular recipes with photos. To download the free recipes Ebook, you need to enter your name and email address in the form below. You will be taken to the download link of the Ebook ‘The Best of Sailu’s Kitchen’.
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Aloo Rasedar ~ North Indian Food (Uttar Pradesh style)Puri served with Rasedar Aloo ki Sabzi
Who doesn’t love Puri Bhaji? It is India’s most loved indulgent vegetarian North Indian breakfast fare. The mere sight of Puri Bhaji is enough to set my spirits high and comfort my soul especially on a rainy or gloomy day. I do indulge myself and my family to a plate of puri bhaji every now and then and I also like to try out different versions of the potato curry to go with puri especially those that do not require too much work. One particular potato curry that has caught my fancy in the recent past that requires no onion and no garlic is Aloo Rasedar. It was during a weekend visit to a family friend’s home that I learnt about Aloo Rasedar. My friend tells me that she learnt this North Indian style potato curry from her mother in law who belongs to Uttar Pradesh and it is served with puri in their home. She also mentioned that back at her in-laws home town, each home cook gives her own twist to the versatile Aloo Rasedar and the mix of spices might differ. There is also another version which calls for tomato puree which I’m told is delectable and the addition of matar aka green peas makes it irresistable. My friend was kind enough to share with me the recipe of aloo sabzi that is served with Kachori. I am looking forward to make it during the winter days.
Aloo Rasedar is a simple recipe with an eclectic mix of fragrant spices that perk up the wet sabzi. The only preparation work involved is boiling the potatoes and in less than 15 minutes, you have a simple yet flavorful rasedar aloo ki sabzi ready to be served with warm puffed up puris. Do try Rasedar Aloo the next time you venture to make Puri Bhaji for your family. Let me tell you that it is an addictively comforting meal!Aloo Rasedar
Gujarati Dal Recipe
I like to try out different types of dal recipes especially from regional Indian cuisines. There are numerous easy to cook recipes that we are not aware of and I try to unearth a few culinary gems and add them to my repertoire. One such classic is Gujarati dal recipe that is a super hit at home. Most Gujarati food recipes call for the addition of jaggery or sugar and you will find a hint of sweetness in their everyday meals. I love Gujarati vegetarian food especially the dhokla, everyday shaak (subji/kuralu) and dal.Our lunch ~ Phulka, Gujarati dal, Bhindi fry, curd, slices of raw tomato
Gujarati Dal is a refreshing change from the usual everyday dal. The flavors are complex, khati meeti – tangy and sweet with a hint of spice. Love how the flavors mingle to bring out a winner of a recipe and make for a fantastic side with phulkas. You can serve it with rice as well and let me tell you that it is finger licking good.
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Pala Munjalu ~ Traditional Indian sweets for DiwaliPala Munjalu ~ Andhra Traditional Vantalu
It’s Diwali and time for indulgence, festive food and fun. Don’t we all have a special place in our hearts for all the tradtional dishes that our grandmothers lovingly made for us? It was fascinating to watch my ammamma (maternal grandmother) cook Andhra vantalu (cooking) with effortless ease especially those recipes that required expertise and I relished Boorelu prepared by her. I have a soft spot for Boorelu (also called as Poornalu), a culinary gem from Andhra. A close cousin to this classic sweet dumpling is Pala Munjalu. Similar in looks to Boorelu, it differs in terms of flavor and texture of the outer covering.
Pala Munjalu is a deep fried sweet which has the same poornam (filling) that goes into Boorelu, a sweetened bengal gram mixture that is flavored with cardamom powder. Instead of coating the poornam in a batter made with black gram dal and rice for Boorelu, we enclose it in a rice flour dough that has been cooked in milk. An absolutely soft and melt in the mouth sweet recipe that you can serve your family as part of your Diwali festival food spread.How to make Pala Munjalu
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|Facebook Album: Photos from Breaking Bread -2|
I should say, making this Kuzhalappam, unlocked a bag of emotions in me. I almost felt suffocated with the sudden outburst of all these emotions. I started off with the feeling of excitement, the excitement of trying something new, something I considered difficult, then it moved on to sadness when one of the steps reminded me about one of my fav persons of all time who is no more, next I felt guilty for not remembering her for so long, then it moved on to frustration, when I thought something went wrong in between, then the excitement again when I got it right, next the happiness when I got exactly what I wanted and sadness again at the thought that, I couldnt share what I made with my parents. But I ended the cycle with feeling a little bit proud of myself for making this :)
So it brings me to the question that I always ask you… can food affect our emotions? Can food make us happy or sad? Or is it the other way round, does emotions affect our eating habits? Coming to think of it, it’s co dependent, isnt it? I mean, sometimes food reminds you of happy times, like burger and fries or samosas reminds you about the college days with your friends. Similarly, sometimes when you are sad, you might eat a chocolate or ice cream to cheer you up. Looks like food and emotions are intertwined!
I bookmarked this recipe long time ago, but I always thought it was too difficult and time consuming. Time consuming – yes, especially when you are making it the first time. Difficult – not so much. Is it worth it – YES! It would be great if you can find some good company while you make this, one of you can roll it and shape it and the other can be in charge of frying. This is one of those recipes, when a good company in kitchen is appreciated!
So… what shall I tell you about Kuzhalappam, hhmm.. If you’ve already tasted it and liked it, this is a good recipe to try at home. If you havent tasted it, this is one of those deep fried goodness! It’s savoury and has a crunchy texture. If you dont mind homemade deep fried snacks, this fits the bill. This keeps well for 2-3 weeks in an airtight container. This can be a part of your Christmas goodie bag, for those who dont enjoy the sweet treats.
Here you go with the step by step pics…
Grind together small onion, garlic, cumin and 2 tbsp coconut with 1-2 tbsp water to a smooth paste…
Combine rice flour and grated coconut (1/2 – 3/4 cup). Just pulse it in food processor or mixie for a few seconds. Dry roast the rice powder coconut mixture in a heavy bottom pan / vessel, on low flame for 8-10 mins…
Add the coconut milk mixture to this gradually. Continue cooking on low flame for 2-3 mins…
Remove from fire and add boiling water to make a smooth dough. The dough should be soft and not sticky…
Add sesame seeds to the dough and knead for 3-4 mins. Roll the dough into circles (refer notes)…
Wrap the rolled out dough around a greased rod or you can use a wooden rolling pin. Press the overlapping edges together to form a small curl. Slide it off the rod. Repeat till all the dough is used up…
Heat oil in a deep pan. Make sure the oil is hot, but not smoking hot. Add the shaped rolls and fry it till it turns golden or darker shade of brown. Cool and store in airtight containers…
Recipe adapted from “Flavours of the Spice Coast” by Mrs. K.M.Mathew
Please read the “notes” section before you proceed with the recipe.PrintKuzhalappam Author: Maria Jose Martin Recipe type: Snacks, Tea time sides Cuisine: Kerala, Indian, South Indian Serves: 10-12 Ingredients
Make sure the dough is covered with a damp cloth throughout, otherwise it will dry out.
If you find it difficult to roll it, you can make small size balls as seen in the second picture and fry it.
When you’re rolling out the dough, you can roll it thin or thick as per your preference. I like slightly thicker ones, so I rolled it out thickly.
If you are finding it difficult to roll, keep the dough in between baking paper or greased banana leaves. I rolled it on a wooden cutting board without any baking paper. If it sticks to the cutting board, use a knife to lift it slightly. After rolling out the dough, I used a small lid to cut out a perfect circle.
The trickiest part is frying. The oil temp should be correct to get it perfectly. Once the oil is really hot, reduce it to low-medium flame and keep frying. Dont worry if the first few ones doesnt work out, you will get a feel of it after frying 3-4 rolls. If you are rolling it out thickly, you’ve to make sure the inside is cooked as well.
I’m sorry to say this, but I dont think shallow frying will work for this recipe.3.2.2124
The Holiday season is fast approaching and most often than not, it’s already here banging on my door before I can even bat an eyelid. Oh, who am I kidding! My Holiday season began early this month with the onset of Diwali. What started as a simple family brunch, quickly turned into a full fledged dinner party that included some close friends as well. What can I say, I LOVE entertaining and feeding people, and when the opportunity arose – I just couldn’t stop myself from playing hostess. You see, the past couple of years have been pretty lowkey for us on the dinner party front – mainly because it was hard to cater to a baby and guests at the same time. So while we still had friends over, it was mainly for lunch or brunch. With Thanksgiving just peeking around the corner, I thought I’d take the time to address the topic of entertaining with baby in tow.
I’ve had a few readers ask me tips on how to throw a decent party while still managing the demands of a baby/toddler. Although it may seem like an impossible task to take on, I promise you that with a few tips and tricks, you can definitely make it happen. And look like a pro while you do it! Here are some of the few things I did as a new mom that helped me keep sane by not alienating my friends altogether.
Do Lunch Instead: For the past 2-3 years, I always hosted people before 7PM. Sunday lunch was my favourite time pick. That way, I had enough time on Saturday to prep and cook a large part of the menu as well as tidy up the house. I planned my menus in such a way that come Sunday morning, all that was left for me to do was reheat a few things, put some in the oven to bake and add finishing touches like garnishes to the rest. I made sure not to serve anything that needed extra care or undivided attention. Most Indian dishes taste even better the next day, and I solely relied on this when I mapped out my menus. Lunch is generally considered a lighter fare than dinner, so it’s easy to get away with 3 hearty options as opposed to 5. Here is my general rule of thumb: Pick two curries that you can cook the previous day and refrigerate. Add in a dry dish that can be made a day ahead too, or something quick enough to whip up in the morning. Cook the Pulao fresh in the morning, adding in a bunch of pre-chopped frozen veggies for more oomph. Chop up a large bowl of salad and refrigerate, tossing in the dressing when you’re ready to serve. Pick a few bags of frozen Naan/Rotis and warm them in the oven right before serving. Add a few bowls of store bought pickles and some yogurt/Raita on the table, and you’ve got a feast! Dessert is always store bought; take your pick from the huge variety of cakes, ice creams or chocolates readily available at your finger tips. Here are some of my favourite meal combos that always prove to be a hit around here:
Opt for Tea/Coffee with Snacks: On most weekends, 4 PM in India is a widely popular time to meet up with friends and socialize over endless cups of hot steaming tea or coffee. Throw in a few plates of fresh baked goodies, some store bought savouries and you’ve got a party started! I loved having friends over for coffee when Baby Dear was teeny weeny because it was easy and made me feel empowered. All I had to do was bake a simple, delicious banana or cranberry loaf, fry up a mix of veggie pakodas, and reheat some store bought or frozen Samosas. It’s plain, no fuss entertaining where you can bake your cake and eat it to – literally!
This year, Baby Dear just turned 3 and is now old enough to allow me to manage a dinner party. Only difference is, our dinner parties now start and end at a much earlier time than pre-baby! But who cares, as long as I can cook a feast and feed my village (you all know who you are!) I’m a happy camper. This Diwali was a memorable one – my first big party since Baby Dear was born and it was a soaring success. Since it was a Sunday, I wanted to do an early dinner since everyone had to prep for the dreaded Monday morning start of the week. I decided to go with an Indian street food theme – my all time favourite!
I’d love to hear any tips you have that helped you entertain as a new mom, ‘coz we all know there always new things to learn. So please, do share!
Prep time: 15 min | Cooking time: 20 min | Serves: 2-4 as main, 6 as side Ingredients:
2 tbsp light cooking oilDirections:
1 tsp cumin seeds
1 large onion, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp amchur powder
2 cups tomato puree
500 gms paneer, diced into bite-sized cubes
2 cups frozen peas, thawed
1 tbsp dried fenugreek leaves
water, as needed
salt, to taste
Heat oil in a large heavy bottomed pan on medium heat and add in cumin seeds. As soon as it starts to sizzle, add in onion and fry for 2-3 minutes till lightly browned.
Add ginger, garlic and spices, and fry for a few seconds till fragrant. Stir in the tomato tomato puree and combine well with the onion and spices.
Mix in the paneer cubes and cook covered for 2-3 minutes on low heat. Stir in frozen peas, dried fenugreek leaves and salt, and cook covered for another 3-5 minutes. If you prefer a bit more of gravy, add some water and bring it to a slow simmer.
Serve hot with fresh made rotis or a side of rice.
Have you soaked the fruits for the Christmas cake? Before that let me ask you this.. are you planning to make Christmas fruit cake? Then what are you waiting for, go ahead and soak the fruits right away! I’ve been soaking the fruits for a year now, yes you heard it right. As soon as I use one batch I soak the next one, so it’s been resting on my kitchen counter for a year, waiting to be used.
The truth is, most of the time I’ve seen people making faces when fruit cake is offered. Not many people are big fans of it,myself included. So here’s an alternate option for you, Mixed Nuts Cake. If you like nuts, then you’ll enjoy this cake. I should say this cake is loaded with nuts with a subtle lemony flavour. It’s moist and flavourful.
I got this recipe from Australian Women’s Weekly Baking book. This cake is a Greek New Year’s cake called Vasilopita. This recipe is traditionally made with a single coin baked into it, legend having it that the person who is served the slice containing the coin will have good luck in the coming year. Interesting, right? Now I’m not quite sure whether you should insert a coin into it… I remember my brother swallowing a 25 paise coin during his school days and I didn’t see anything “lucky”associated with it ;)
Anyways, coin or no coin, this is a good cake which can be made for Christmas, New Year or just for your evening tea time. Ready to give it a try?
Combine flour, baking powder and baking soda;Combine butter, rind and sugar in small bowl; beat with electric mixer until light and fluffy…
Add eggs, one at a time, beating well between additions. Mixture will curdle at this point but will come together later…
Using wooden spoon, stir in sifted dry ingredients and milk in two batches, start and end with flour…
stir in juice and nuts…
Spoon mixture into prepared pan and spread the nut topping on the leveled cake. Bake cake for 30 – 40 mins…
PrintMixed Nuts Cake Author: Maria Jose Martin Recipe type: Dessert Cuisine: Greek Serves: 14Ingredients
You can mix and match varieties and quantities of nuts to suit your taste. It was a bit too nutty for my taste. If you also prefer a slightly milder version of nuts, you can reduce the qty of nuts topping to ½ – 1 tbsp each.
Caster sugar substitution – process 1 cup granulated sugar (regular sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar.
The cake can be stored in an airtight container @ room temp for 2-3 days.3.2.2124
My sons have been asking for a caramel cake for quite sometime now. The eldest one wanted it for his birthday but I ended up making egg less pumpkin cupcakes, vegan vanilla cupcakes and a raw, vegan cheesecake. Hearing his brother constantly mentioning caramel cake, the little one too started asking for it and he said he wanted it for his birthday. Now who can ignore a soon to be turning 3 year old’s cute request, who didn’t even know what he was asking for! So I set off my search for a good caramel cake to only see that there were many. I sifted through the search results and picked this and this as a base for my version of caramel cake; egg free.
|Eggless Decadent Caramel Cake|
Read More: http://www.egglesscooking.com/2013/11/22/eggless-decadent-caramel-cake-recipe/
|Sago Dosa with Vengaya Chutney|
This year, Thanksgiving just whizzed by me. Mostly because this time around, Canadian Thanksgiving, which normally falls on the second Monday in October, plopped itself right on Baby Dear’s third birthday! So while the rest of the country feasted on mouthwatering seasonal fare, we folks in the HoH household celebrated the tiny tot’s big day with things that made him most happy – cake, toys and Biryani.
I’ve always loved the idea of Thanksgiving. After all, what’s there to complain about? A whole day dedicated to spending time with loved ones and eating good, comfort food – count me in! Roasting an entire bird large enough to feed half of my neighbourhood has never been my kinda thing, so I always went for something else. Over the last couple of years, my sister volunteered roasting a whole chicken (something I can never manage to do successfully, no matter how many kinds of recipes I tried!), while I’ve been more than happy to lay out a spread of delicious sides ranging from luscious pulaos, creamy rich curries and a variety of assorted vegetable dishes.
Early on this year, without glancing at the calendar of course, I had decided that I wanted to host a wonderful Indian-inspired Thanksgiving feast. Well, Thanksgiving came and went. And now here I am still caressing the desire to feed my family and friends. So like I always do in most cases, I just decided to throw caution to the wind and host a dinner anyway. Folks in the US can say I celebrated with them, while rest of the world can take this as my pre Holiday Season bash. The menu I had in mind definitely resonates with a traditional Thanksgiving feast seasoned with an Indian touch. Here is what my ideal Indian-inspired Thanksgiving dinner table will look like, good enough for a gathering of 12-15 hungry tummies:
Mini Samosa Puffs with Tamarind and Mint-Coriander Chutneys
Tandoori Chicken Pops with Minty Yogurt Dipping Sauce
Rajma (recipe follows)
What does your Thanksgiving menu look like? I’d love to hear some of your favourite dishes and traditions around this holiday, so please do share!
Rajma (Curried Kidney Beans)
Prep time: 5 min | Cooking time: 20 min | Serves: 2-4 as main, 6 as side Ingredients:
2 tbsp light cooking oilDirections:
1 large onion, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 tbsp tomato paste
2 medium tomatoes, finely chopped
a 19oz/450ml can of red kidney beans, drained and rinsed thoroughly
water, as needed
salt, to taste
handful of finely chopped cilantro leaves for garnish
Heat oil in a large deep pan on medium heat and add in onion, and fry for 2-3 minutes till lightly browned.
Add ginger, garlic and spices, and fry for a few seconds till fragrant. Stir in the tomato paste and combine well with the onion and spices.
Add in tomatoes, stir well, and let it cook covered for a few minutes till the tomatoes start to pulp and blend with the spice mixture.
Stir in kidney beans, and about 1-2 cups of water (depending on the thickness of gravy you prefer), and cook covered for 5-6 minutes on low heat. If you prefer a bit more of gravy, add some water and bring it to a slow simmer. Season with salt.
Garnish with fresh cilantro leaves.