Valentine’s Day is celebrated all over the world to celebrate the LOVE. While growing up, there was something fascinating about this Valentine’s Day and the tradition behind it. I mean who doesn’t love Love right? Especially those beautiful gifts, flowers, chocolates, greetings and what not. But then the time flew by and now here I wonder why people just celebrate LOVE on this special day ONLY? Why do they make such a big deal about it (includes me too)? But on the second thought I hear myself answering that may be because people get too busy in their life that they always need a reminder or an occasion just to stop for a second (or a day), breathe and celebrate with their loved ones. Just like Christmas n Thanksgiving. Isn’t it? Aaah, so I think it’s good to celebrate such days to appreciate what we have in our life. Right?

So today, here I am celebrating my Valentine’s Day with my Valentine Mr.V. What’s special going on? Nothing, really! We just want to keep it simple. Mr.V has been really really busy lately but he still managed to get me flowers yesterday night, I loved the gesture. And in return I am making Mr.V extra special fancy Italian dinner tonight. We do not want to go out to eat, first of all because there’s no time for that and secondly, we really want to just enjoy each other’s company – no driving, no waiting in the line or nothing. And anyhow Mr.V will prefer my cooking over any restaurant food. So that’s our plan.

But hey, how can I miss a chance to make something special? As I said we just need a reason. So I have made these Cake Clusters that are heart healthy, full of antioxidants and Omega-3. This is a really versatile recipe and hey you know the best part of it, it gets ready in just 15 MINUTES. Yup, you heard me right – Just 15 minutes. All you need is good quality dark chocolate and some cake if you have on hand and literally put in whatever you like(or your valentine). Melt it, mix it, scoop it, freeze it and serve. Tadaaaa!

Cake Clusters with POM and Chia seeds!

Total time: 20 minutes

Yields: A dozen

Ingredients:

• 6 oz good quality dark chocolate
• ½ cup POM seeds
• ¼ cup Almonds
• 2 Tbsp Organic Chia seeds
• ½ cup Chocolate cake
• 1/2 tsp Vanilla extract
• ¼ tsp Cinnamon powder
• A pinch of Nutmeg powder

Method:

1. Chop the chocolate finely so it melts quickly.
2. Prepare baking sheet lined with parchment paper.
3. In a mixing bowl, melt chocolate in microwave on medium power (mine was on 50) for 1 ½ to 2 minutes stirring in between. Or melt it using double boiler method on stove top. Remember, if you are using double boiler method; add in more time to the procedure. About 10 minutes.
4. While it’s melting, prepare the other ingredients that you want to put in – Crumb the cake, slice almonds, remove POM seeds etc…
5. When chocolate is melted completely, add in all the ingredients at once. Mix well and scoop out a tablespoon of mixture on baking sheet. Garnish with some POM seeds n almonds. Refrigerate it for at least 10 minutes. And it’s ready! Now how easy is that?

Serve it for dessert, enjoy as afternoon snack or give as gift. Everyone will appreciate these gourmet chocolate cake clusters. Happy Valentine’s day to you and your loved one. Enjoy!

Question: Do you celebrate Valentine’s day?

New Year, new resolutions and new YOU! First of all wishing all of my ZaikaZabardast readers A very Happy 2013. Hope this year will fulfill all your wishes to fulfill your few or the list of resolutions. Last year I had like tons of resolutions and goals that includes calling my parents at least 2 times a week, make homemade pasta, learn how to make dumplings, make your bread from scratch (well if pizza dough and focaccia counts), eat organic(50-60%) and other baking related goals that I actually never even tried but I think that’s all right. At least I accomplished 65% of them and I am proud. So did I make any resolutions this year? Yes, I did. My 2013 resolution is that I really want to give my best at anything I do this year, that’s it.

That includes focusing on eating proper healthy balanced diet. Healthy rings the bell for Quinoa – protein rich seeds and Oats – fiber rich hardy cereal grain. Both are my favorites. Love fresh oatmeal every morning and love my quinoa pilaf salad too. So wouldn’t that be brilliant to use both in one dish and that to something savory, tea-time snack? Of course it is a brilliant idea! That’s exactly what I thought after reading a Crunchy Quinoa Granola post from TwoPeasandtheirPod.

I am sure their granola is out of the world but you can’t call me a foodie if I do not tweak other recipe and give it my own touch, right? So here I present you the most amazing healthy, light and flavorful snack of all the time – tadaaa!

Curry Spiced Quinoa Granola

This recipe is very versatile, you can literally add in anything you like.

Yields: About 6 cups

Total time: About an hour but it’s worth it!

Recipe source: Inspired by TwoPeasandtheirPod

Ingredients:

• ¾ cup Quinoa
• 2 1/2 cups old-fashioned Rolled Oats
• ½ cup whole Almonds (chop if you like)
• ½ cup whole skinned Peanuts
• 1 Tbsp Sesame seeds
• Few Curry leaves
• 1/2 cup to 2/3 cup Olive oil
• ¼ cup Honey
• 1/2 Tbsp Lemon juice
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tsp Turmeric powder
• 1 tsp Roasted cumin powder
• 1 tsp Chili powder (use less for less spicy)
• ½ cup dried Cranberries

Method:

1. Preheat the oven to 300 F.
2. Line a large baking sheet with parchment paper. Set aside.
3. Rinse the quinoa under cold water and drain well. Even if it says pre-rinsed, rinse it again.
4. In a large bowl, combine dry ingredients. Except shaved coconut.
5. In a small bowl, whisk together olive oil, lemon juice and honey. Add in all the spices and mix well. Add dry mixture to wet and mix everything nicely.
6. Now spread the granola mixture evenly onto the parchment lined baking sheet
7. Bake for 35-40 minutes, or until granola is golden brown, stirring every 10 minutes or so just to make sure it doesn’t burn the top.
8. When it is at last 10 minutes add in shaved coconut and cranberries. Mix well and bake for another 10 minutes.
9. Let granola cool completely. Enjoy with evening tea.
10.  Store in an air-tight container if there’s any left.

So How do we like it: I will give it two thumbs up because of the healthy grains and curry flavor, but Mr. V thought that it can use some more crunchy texture so I think next time I am going to add in some rise krispie cereal and that will do the trick. But overall I love the flavors and texture.

Question: So did you make any resolutions this year? Would love to hear if you wouldn’t mind sharing!

Ho..Ho…Ho! Merry Christmas from our family to yours!

Can’t believe it’s already the ‘most wonderful time’ of the year again! I wonder where did the 2012 go? It just started, isn’t it? Time really flies and in few days we all will be celebrating 2013 and making all the new year’s new resolutions and what not.

But for now we would like to wish you and your family a Merry Christmas! And also we would like to thank all of you who have been reading our posts, commenting (or not but we still appreciate you) and especially trying out the recipes that we create and share with lots of love and passion. Your presence is very much appreciated in any way.

Thanks a bunch and we hope you will be getting to spend some good quality time with your loved ones and eating special Christmas delicacies!

Holidays have started and it’s time to spend some quality time with your loved ones or do the things that you love the most. We are taking it easy since it has been really hectic for Mr.V lately with his work. So just relaxing at home but food wise no compromise, I am going to cook a storm – cookies, pastries, Special dinners and what not. Here’s the quick cookie recipe which will take less than hour to prepare and you will be amazed with the results.

Black forest is one of my favorite flavors and so is raspberry. I know traditionally cherry is used in black forest but it is impossible to find cherries in this season without breaking the bank. So I decided to use all natural raspberry preserve that I bought from Trader Joe’s (exported from Belgium). Don’t you love Trader Joe’s? It’s my favorite place to shop. If I start talking about TJ I won’t stop so I better share the recipe now and let you enjoy the Holidays!

As I said earlier, it is really easy to make cookies. It hardly takes any time. 15 minutes of active time and that’s it. Rest is baking. But believe me, it’s all worth every minute you spend.

Blackforest thumbprints

Yields: 20-22 cookies

Total time: 45 minutes

Ingredients:

• 1 stick or ½ cup Margarine (unsalted butter) at room temperature
• 1 ½ cup All-purpose flour
• ½ cup Powdered sugar, sifted
• ½ cup Organic cocoa powder
• ¼ tsp salt
• 1 tsp pure vanilla/chocolate extract
• Few Tbsps of 2% non-dairy/dairy milk
• Raspberry Preserve or preserve/jam of your choice
• Chocolate nibs (optional)

Method:

1. Preheat the oven to 350 degree F.
2. Line two baking sheets with parchment paper/silicone mat.
3. In a large mixing bowl/in a bowl of an electric mixer beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes.
4. Beat in flour and cocoa powder, beginning on low-speed and increasing to medium high, until a dough forms – the dough should come together well. It should not be dry, add milk if it feels dry.
5. Once the dough is ready, take a spoonful of it and roll out small balls and place on prepared baking sheet 1” apart.  Now press and using the back of your teaspoon make thumb indentations. You can always use your thumb to make thumb prints but this will make all look alike. Choice is yours.
6. Bake for 15-17 minutes or it looks set. You won’t be able to see how brown it is because it is chocolate flavor. But you will know when it’s done.
7. Once done, remove it from oven and transfer cookies to cooling rack. If you think that the thumb prints are disappearing, then quickly do the printing process. And press it gently using the back of your teaspoon.
8. Let cookies cool completely before you fill it with the jam/preserve of your choice, here I have used Trader Joe’s all natural raspberry preserve. And it does justice to these delightful cookies.
9. Dress up your cookies with some powdered sugar and cocoa nibs and ENJOY!!!

Question: How are you going to spend your Holiday? Do share!

HAPPY HOLIDAYS EVERYONE!

Love, Grishma and Vikas

This year I got to participate in The Great Food Bloggers Cookie Swap organized by Lindsay and Julie. It was so much fun from deciding what to bake and how to ship to what we will be receiving from other bloggers. It was really an exciting process.

When I registered myself to this fun challenge, I put down myself in a vegan category (you know, first of all we do not eat eggs and secondly, vegan is a healthy choice).  Then in few weeks I received my complementary cute little OXO cookie spatula. And then I received my matches that I had to send cookies too.  I was pretty nervous at first for a complete vegan baking challenge. Although I make these crunchy vegan biscottis but still, first time some other Vegan bloggers were going to be the judge of it. I sent out cookies to Heather Blackmon, Rachel Jacobs and Jackie Burgart. I hope they enjoyed it as much as I enjoyed cookies sent to me that were Chestnut Sweet Red Bean Ginger cookies from @BeyondNFinity, Dark chocolate cranberry ginger cookies from @thesmartkitchen and Pumpkin cookies from Ashok of BitesandBytes. Thanks a lot all, we loved all the different varieties.

I was sure from the beginning that I will be baking biscottis because it’s sturdy to ship, it’s pretty looking and it’s a big long cookie. Who doesn’t love it? The recipe is really versatile. Here I have added pistachios n cranberries for festive touch but you can literally add any nuts/chocolates or flavorings.

And you know what, once you bake these beauties, you will never spend a penny in starbucks again for the same

Orange Pepper Biscotti

Yields: About a dozen Starbucks sized biscottis or 20 Medium sized

Ingredients:

• 1 stick or ½ cup Margarine at room temperature
• ¾  cup Sugar
• 1 Flax egg
• Finely grated Orange Zest (of one Big thick-skinned orange)
• 2 cups AP flour + ½ extra if needed
• 1 ½ tsp Baking powder
• ¼ tsp salt and Freshly crushed Black pepper to taste
• ½ cup chopped Pistachios
• ½ cup dried Cranberries
• ½ tsp Orange essence or Vanilla essence
• Juice of one orange
• Vanilla candy chocolate to drizzle (optional)

Method:

1. Preheat your oven to 350 F.
2. Line a baking tray with a parchment paper.
3. Rub in Orange zest with sugar and keep it aside.
4. In a small bowl, make a flax egg. Mix 1 Tbsp ground flaxseed with 2 Tbsp of warm water and keep it aside. This will give us gooey eggy textured flax egg.
5. In a large mixing bowl cream the margarine, Orange zested sugar in your mixer until light and fluffy for about 2 minutes. Add in flax egg, orange essence and mix well. Slowly add flour along with baking powder, salt and black pepper. Mix until everything is incorporated well. You will need orange juice if the dough is still dry. Use juice as required. Dump in chopped pistachios and cranberries. Mix again. Now with the help of your hands divide dough in two parts and shape each into a log. Tap it a bit about 2” wide and make two flat logs on to parchment lined baking sheet leaving about 3 inches distance between.
6. Bake the logs for about 35 to 40 minutes. Bake until golden brown. Do not worry if the top seems a bit soft. We are going to double bake it. Remove from oven and let it cool completely for about 10 minutes.
7. Now using your sharp bread knife, slice them about ½ inch thick the way you want. Diagonally or horizontally. Now arrange them back into baking sheet cut side facing down. And bake them again for another 15 minutes flipping them on other side in between.
8. Remove from oven and let the biscottis cool down completely before eating. Store in air-tight container or a zip lock bag.
9. If you decide to decorate your biscottis with chocolate drizzle then this is what you need to do. Microwave vanilla chocolate in a microwave safe zip bag on 60% power for about a minute. After a minute check and see if it needs more heating. Then microwave again for 30 seconds on 60% power. Once done make sure there is no lump left. Let it sit on counter for a minute and then cut a very tiny piece of bag from one side with scissor and paint over your cookies. It’s super fun!

Filed under: Quick Meal ]]> http://zaikazabardast.com/2012/12/13/orangepepperbiscotti/feed/ 10 Biscottis creativegrish Biscottis fbcookieswap2012_badge cookie packages biscottis process drizzle process Biscottis recipe card http://zaikazabardast.com/2012/11/10/palakpaneer/ http://zaikazabardast.com/2012/11/10/palakpaneer/#comments Sat, 10 Nov 2012 17:00:31 +0000 Grishma http://zaikazabardast.com/?p=2082 Read More →]]> Were you one of those kids who were always picky when it came to vegetables and your mother had really hard time?? Fortunately I wasn’t one of them. My mom used to run after my sisters because they were(or still are) really really picky. And so is my brother. One thing that is common in me and my brother is we love milk and spinach like anything. And my sisters are just opposite. Isn’t it amazing to see how you and your siblings are like so much alike but not so alike? God really does wonders.

When I was a kid, Popeye was one of my favorite cartoons. You know why? Because Popeye loves spinach as much I do. And you know how much I love spinach? When I get to eat spinach curry you will get to see me licking the bowl good way pass after dinner time – like midnight snack. Crazy that sounds I know! So yes, I am crazy for spinach like Popeye – the sailor man!! And that lovely Olive, oh I love her and that evil bluto, you know if I start talking about Popeye I think I will never stop so I better get back to the recipe.

Palak(Spinach) Paneer (Indian cottage cheese) is not only yummilicious curry but it is super healthy and packed with nutrients. Really easy to make, all you need to make sure is you do not overpower it with spices and you are good to go. This is a Satvik (purity/simple) version of curry where you do not purée spinach and use as less spices as you can to enjoy the flavors of both spinach and paneer. Basically it’s a comfy food. So here’s what you need to make this yummy Satvik Palak Paneer.

Satvik Palak Paneer

Yields: 4 servings

Time: About 30 minutes

Ingredients:

• Spinach – 14 to 16 Oz. bag that you find in salad section. If not, use 1 lb of spinach leaves. Organic frozen spinach works well too.
• Paneer – 7 to 8 oz. cubed
• Extra hot Green chilies – 2-3 chopped finely or to taste
• Dried red chilies – 1 or 2 (optional)
• Ginger – 1 Tbsp chopped
• Red onion – ½ cup chopped
• Olive Oil – 2 Tbsp (Preferably light flavored or use any vegetable/canola oil)
• Cumin seeds – ½  tsp
• Salt to taste
• Cinnamon – cloves powder – ½ tsp (use 2/3 of cinnamon and ¼ of cloves)
• Lemon juice to taste

 Method

1. Fill a big bowl with hot tap water and add in paneer cubes. Let it rest till you are ready to add them in curry. This way paneer will soften up and It will also get rid of the strong whey.
2. Heat oil in a pan. Add cumin seeds and let it crackle. Add hing along with dried red chili and chopped onions.
3. Saute until it’s translucent. Now add chopped ginger, green chili, salt along with spinach. Mix well and let it cook till the water from spinach almost evaporates.
4. Remember, it will take longer time to cook fresh spinach than frozen. If using frozen make sure you rinse it nicely and squeeze out extra water.
5. When spinach is almost cooked (it will look lumpy and dark green in color), remove paneer from water and lightly squeeze out water. Add paneer cubes into spinach mixture and mix well.
6. Now add cinnamon clove powder along with ½ cup of water and lemon juice. Mix well, cover the pan and cook for 10 more minutes. Let the paneer absorb all the flavors and become soft. Keep checking on salt in between.
7. Tadaa…wasn’t that super simple to make? I bet you will enjoy it.
8. Serve with hot rotis or steamed rice! Either way just enjoy the taste of Satvik Palak Paneer.

Question:

What is your favorite vegetable? And what about your favorite cartoon?

Filed under: Dinner, Family recipe, Indian, Kid-Friendly, Lunch, Quick Meal, Side dishes Tagged: Curry, Indian, Paneer, Spinach ]]> http://zaikazabardast.com/2012/11/10/palakpaneer/feed/ 3 Palak Paneer creativegrish Palak Paneer Popeye Palak Palak Paneer ingredients Palak Paneer http://zaikazabardast.com/2012/10/14/pumpkinjalebi/ http://zaikazabardast.com/2012/10/14/pumpkinjalebi/#comments Sun, 14 Oct 2012 16:03:01 +0000 Grishma http://zaikazabardast.com/?p=1281 Read More →]]>

Can’t believe we are almost half way thru October! Last thing I remember I was celebrating New year’s eve and now it is again around the corner! Time really flies but I am happy in a way because it is going to be festive season. This is my most favorite time of the year. Halloween, Thanksgiving and Christmas holidays. It all means only one thing – no wait two actually – Holidays filled with loads of good food and Shopping!!

Talking about Halloween, I always wondered the relation between Pumpkin n Halloween. Why do people carve pumpkins and make Jack-O-Lanterns? So I dig up the history and found some interesting facts. I would suggest you should read it.

No festival is complete without sweets, is it? Talking about sweets, Jalebis are my all time favorite. In India, we find Jalebi shops in every nook and corner of food streets. It is best when it is freshly made but I even like it when it is at room temperature. In short I love jalebis

Jalebi shop in India

There are different variations of jalebis made differently in different parts on India using lentils, flours or even with fruits. Here I have made these using flour and yeast. It is very easy to make and super delicious. I bet no one can eat just one!! To add festive touch to it, I added pumpkin and pumpkin spices. And actually we like this one better than a proper traditional one. So here you go.

Pumpkin Jalebis

There are four different steps to make this delicious jalebis. 1. Prepare batter and let it ferment. 2. Prepare sugar syrup 3. Deep fry jalebis and 4. Quickly dip them into sugar syrup.

Prep Time: 5 minutes active time plus fermentation time (If using regular yeast then add ½ an hour more to the fermentation time)

Cooking time: 20-30 minutes

Yields: Approx 30 small jalebis or 15 large ones

Recipe is slightly adapted from showmethecurry.com but modified according to my taste and festival.

Ingredients for Jalebi batter:

• All-Purpose Flour – 1 cup
• Rapid Rise Yeast – 1 tsp
• Corn Starch – 2 tsp
• Oil – 1 tsp plus to deep fry
• ¼ cup + 2 Tbsp pumpkin purée
• ¼ tsp pumpkin spice mix
• Non fat greek yogurt yogurt or plain – 1 Tbsp
• Warm Water – use as needed
• Empty clean ketchup or mustard sauce bottle to fill the batter

Method for batter:

1. In a mixing bowl, mix flour, pumpkin spice, yeast and corn starch. Mix well.
2. Now add Pumpkin purée, oil, yogurt to the dry ingredients. Use water as required. Mix until there are no lumps.
3. Cover and let it sit in warm place for 30-45 minutes. Or you can use showmethecurry’s method for quicker fermentation [In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes]. I have tried their method, it works well.
4. While batter is resting, start on making sugar syrup.

For Syrup: Make it while frying jalebis

• Sugar – 1 ½ cups
• Water – 1 ¼  cup
• Pumpkin spice mix  – ¼ tsp
• Saffron (optional)
• Lemon Juice – 1 tsp (adding lemon juice will prevent sugar crystallization)

Method for syrup:

In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat or until the sugar is desolved completely.

Reduce heat to a low and add pumpkin spice, lemon juice. Stir well. Let it simmer on very very low heat.

How to make Jalebis:

1. Heat oil in a large bottom pan on medium heat.
2. Mix the fermented jalebi batter well. Check the consistency, if it is too thick add more warm water and mix well. We want pourable consistency but not too watery.
3. Fill ketchup or mustard bottle with the batter (You can even use ziplock bag or piping bag).
4. Squeeze out the batter into the hot oil in about 8 small circular motions. Jalebi should about 2-3 inches in diameter. Or make 2 circles of 5-6 inches diameter. If you are planning to make larger jalebis it is advisable to use large frying pan. But I would suggest you to start with small ones first
5. Fry until the bottom side looks golden and flip once to cook the other side.
6. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.
7. Allow jalebi to stay in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.

Repeat the frying and soaking procedure for remaining batter. Once all done, serve hot jalebis in a nice platter and garnish with powdered sugar, pumpkin spice mix and some chopped pistachios. ENJOY!

NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.

You can store jalebis in an air-tight container at room temperature for a week or in fridge for a month or so.

This can be an excellent dessert to try out this Halloween!!

Question:

How are you going to celebrate Halloween? Have you planned out the menu yet? Are you going to dress up for the Halloween party?

This post is dedicated to Food Network’s summer fest’s special edition: Back to school lunches! I remember when I was a kid, tiffins were the highlights of my day! I used to wait eagerly for the lunch recess so I can sit back, relax and indulge my mom made various dishes everyday and sometimes share it too!! Aah precious childhood!

So this time I am participating with my recipe of Corn (pan)cakes with yummy black bean salad. _­Corny, spicy, lemony and cumin flavored aah absolutely refreshing! This (pan)cakes have become one of our favorites for summer or at least till we get fresh corn in the market! It’s very easy to make but I guarantee it will become your favorite too!

So here’s what you will need:

Corn (pan)cakes with Black bean, roasted corn salad

Total time: 40-45 minutes

Corn cakes: Yields: 6-8 cakes

Ingredients:

• 2 cups fresh corn or 1 cup pureed partially
• 1 ½  cup Yellow cornmeal
• 1 1/2 tsp baking powder
• 1 tsp sea salt
• 1 tsp roasted cumin seeds
• 1 Jalapeno, chopped finely
• 1 Tbsp honey
• ½ cup buttermilk (or use as required)
• Few Tbsps of Olive oil for the corn cakes

Method:

1. Puree corn using food processor. Make sure you do not completely liquidity it, leave some coarse chunks too. Keep it aside.
2. In a medium mixing bowl add cornmeal, baking powder, salt, cumin seeds, honey along with chopped jalapenos and pureed corn. Mix well and add buttermilk as required few tablespoons at a time. Again mix well and keep it aside for at least 20 minutes.
3. When you are ready to make the cakes, pre-heat the non-stick pan. Check on corn batter, if it is too dry add more buttermilk and make it a pourable consistency. Check on salt too.
4. When pan is hot, with a measuring cup pour 1/4 cup of batter into the skillet for each corn cake. Splash bit of olive oil on each side of cakes while cooking them. Cook until you see caramelized layer on the cakes. This will take 2-3 minutes on each side.
5. Serve warm with slightly cold roasted corn salad.

Note: The cakes won’t be too soft and fluffy like pancakes because we are not using eggs here. But I love the texture.

Black bean and Roasted corn salad

Ingredients:

• 2 Corn on the cobs
• 1 can organic black beans – rinsed
• 1 Red bell pepper diced
• 1 Jalapeno, chopped
• ½ cup chopped green onions (optional)
• ½ cup Chopped fresh cherry tomatoes
• ½  Cumin Vinaigrette (recipe follows)

Method:

1. Grill corn on the gas stove and let it cool down before you cut the corn off the cob.
2. In a large serving bowl, mix all the ingredients above and refrigerate it until you are ready to serve.

Cumin lemon vinaigrette

Ingredients:

• 1 tsp Roasted cumin powder
• 3 Tbsp Freshly squeezed lemon juice
• 4 Tbsp Avocado oil or Olive oil
• ½ cup Finely chopped cilantro leaves
• Salt and Pepper to taste

Method:

In a bowl, whisk lemon juice and oil along with salt, pepper and cumin powder. Mix thoroughly. Add cilantro leaves when you are ready to use the vinaigrette. Store it in a glass jar in refrigerator.

How to assemble:

Layer your serving platter with warm corn (pan)cakes and top it with Slightly cold Bean salad tossed in Cumin vinaigrette and garnish with some cilantro leaves, cumin powder and some cheese (if you prefer).

Also check out for my other foodie friends are making for this special edition!

• Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
• Made by Michelle: Almond Butter and Banana Sandwiches
• Chez Us: Healthy Tuna Salad
• And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
• Napa Farmhouse 1885: Back to School Roasted Chicken Legs
• Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
• Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
• This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches
• Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
• Haute Apple Pie: Edamame Hummus
• Feed Me Phoebe: Deviled Egg Salad Sandwiches
• Creative Culinary: Margarita Watermelon
• Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

Question: Do you pack your lunch or you eat outside? If you pack you own, I would love it if you share your ideas too!

Is it possible to travel back in the past and live those wonderful moments that we really loved in our life? I really wish that was possible then I would have traveled back to my childhood and lived all those most cherishable moments of my life with my parents and siblings. I will even take Mr. V on that tour. That will be amazing actually. So does anybody own a time machine that I can borrow?? No, really? I am not kidding. Sometimes time flies so fast that you do not just realize it. I was like celebrating New Year’s eve yesterday and not it is already September, where did the time go??

It’s funny how we always appreciate the value of things ones they are gone, isn’t it? When I was a kid, I had all the time in the world for myself but I wanted to grow up so I can have all the freedom and now when I am all grown up surrounded by responsibilities, I feel like it really is not an easy job being an adult. Now when I look at parents and I wonder, how did they do it? And that too with four kids?? Bravo to them!!

Well, but life goes on and so I have to. But the one thing I can do to keep those memories alive is to recreate it and live them again. Or at least try too.  Like this soup. I never thought that this will be a memory to remember when I grow up and it will actually make me feel homesick. So basically this soup was my all time alternate favorite to mango juice in summer. Every summer when our house was flooded with mangoes and when the mangoes were not ripe enough to eat (which was the case many times), mom used to make this. Indian summer is really hard to bear and so you have to stay hydrated. Cantaloupe is full of water and it keeps you hydrated.

Finely grated sweet cantaloupe flavored with cardamom and served chilled along with freshly made hot rumali wheat roti dipped in ghee! Yummm! It is purely a bliss. That is how my mom serves it and I love it and it became a memory of lifetime. Now I make it for Mr. V and he loves it too! See this way I am living that memory by thinking of my mom and her kitchen and her genius way of keeping us hydrated etc…etc… Absolutely adore her!

You can’t call me a foodie if I do not tweak a recipe and give it another dimension, right? So here is my version of cantaloupe soup with cardamom infused cherry syrup served with a dollop of ricotta cheese and roasted almond slices. A healthy alternate to regular dessert! Make it while the melon is still in the season.

Cantaloupe soup:

Ingredients:

• 1 Ripe cantaloupe
• Sugar – to taste
• 1 Tbsp – Lemon juice
• 1 tsp cardamom powder
• A pinch of salt

Wash and cut the cantaloupe. Using a spoon remove the seeds and chop the cantaloupe. Puree in food processor. Remove it in a big bowl and add lemon juice, sugar and cardamom powder. Mix well and let it chill.

Cardamom infused cherry compote:

In culinary arts, Compote is a recipe of any fruit cooked in some type of syrup. Normally you get to eat the big chunks of fruits but here I have pureed the compote to change the texture that goes with my soup. But it is totally optional. This can be made ahead and store in refrigerator for a week or so.

Ingredients:

• 1 cup pitted cherries – chopped
• 1 – 2 Tbsp Brown sugar (Depends how sweet your cherries are)
• 1 Tbsp Balsamic Vinegar
• ½ tsp Cardamom powder
• ¼ tsp salt

In a saucepan, add all the ingredients and cook on medium heat for about 10 minutes or cherries are soft, cooked. Let it cool down and either serve like that or purée in food processor. Store in refrigerator for a week or so. Use as required.

How to serve:

Serve a ladle full of soup in a soup bowl. Top with a spoon full of cherry syrup along with a dollop of fresh ricotta cheese and some roasted sliced almonds. Enjoy!

“My mom’s way of serving it – Simple yet delicious’

Make sure to give it a try! You will like it as much we did

Question: It’s a long Labor day weekend, how are you all celebrating it?

We will be celebrating it with our friends and also celebrating Mr.V’s birthday! It is going to be busy weekend! Have a happy Long weekend!

In this stir fry I have used the combination of jalapeno and green bell peppers but you can go wild with how hot you like. This stir fry is super easy to make. It goes really well with hot roti, rice or as a side dish or salad. I was just munching on it like snack. This is a recipe of one of my aunt who we visited every summer when we were kids. This stir fry was always there in her menu because she knew how much we loved it. She is one loving and caring person who is always ready to give and do things for other. She always has this bright big smile that will enlighten your day any time of the day. Love her! And you know the most exciting part of our visit was that we got to eat farm fresh food every time besides her warm hospitality.  And that was a real treat for us. I do not know the exact recipe but I do remember how it looked and tasted. So here’s my version of quick and easy Peanut-Pepper Stir Fry!

Yields: 2 servings

Ingredients:

• 1 – 1 ½  cup chopped Peppers
• 1 cup boiled Peanuts
• 1 tsp Sesame Seeds
• 1 Tbsp Canola oil or any vegetable oil
• ½ tsp Cumin seeds and mustard seeds
• A pinch of Hing
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• Lemon juice to taste
• 1/4 cup chopped Cilantro

Method:

• Rinse peanuts and boil it in a microwave with a pinch of salt in it for 7 minutes. While it’s boiling, chop the peppers. Be careful while handling it. Rinse hands with generous amount of salt after using it.
• Heat the oil in a medium wok or stir fry pan. Add cumin seeds and mustard seeds. Let it crackle.
• Add sesame seeds and hing along with some salt and chopped peppers. Toss or mix and let it cook on medium heat for about 5-6 minutes.
• Once peppers are almost cooked add boiled (strained) peanuts. Add rest of the spices and mix well. Let it cook (covered) for another 5-7 minutes.
• Drizzle with some lemon juice and check the salt before serving it. Garnish with some cilantro and sesame seeds. Enjoy with hot roti or rice or just munch on! Enjoy!

Also check out what my other blogger friends have made with peppers!

Jeanette’s Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce
Cooking With Elise: Roasted Red Pepper Hummus
What’s Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs
And Love It Too: Roasted Red Pepper Paleo Hummus
Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce
Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema
Delicious Lean: Peppery Kung Pao
Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce
Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas
Thursday Night Dinner: Black Bean and Sweet Pepper Salad
Cooking Channel: 5 Stuffed Pepper Favorites
HGTV Gardens: Garden to Table: Peppers
Sweet Life Bake: Rajas de Poblano con Elote y Crema
Zaika Zabardast: Peanut Pepper Stir-fry
Dishin & Dishes: Bacon, Onion and Green Chile “Jam”
Healthy Eats: Peppers for Breakfast, Lunch and Dinner

Question: Do you like Peppers? If yes, how do you enjoy it?