December 30, 2007

End of the year already!

We had some big changes this year... new place, new jobs, new chapter in life. I feel like it was just yesterday when I had my new year's plans, and then the move and suddenly it's time to bid adieu to the new year and get ready for the next one.

But before the new year ends, the last post is for the two events hosted by two of my favorite bloggers.

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Click is hosted by Jai and Bee at Jugalbandi and the theme for December is Nuts. We had some delicious roasted almonds and chestnuts as part of the end of the year celebration thanks to the event :) This is my entry to the event.

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Nupur of One Hot Stove is hosting Best of 2007. And this is the perfect time to look back and see all the things I wanted to do - learn new recipes, experiment with some to come up with my own, make some healthy choices and really at the end of the day, serve healthy and nutritious food.

It is so hard to choose from the recipes and posts for my favorites. Looking back, I thought each recipe, event and dish gave me something new - a new taste, a new recipe, a new grain, a new flavor, above all, something delicious. In no particular order, here are some of the recipes and moments from last year.

Oven Poached Sea Bass with Quinoa Pilaf - We started the year with this wonderful dinner to celebrate our first wedding anniversary. I learnt how to poach fish and also discovered a new grain. Something new, something exciting, this definitely has set the tone for the years to come. Now that the 2nd anniversary is around the corner, I have to think of something for the special dinner. Any ideas? :)


Home Baked Bread - You probably know how much I wanted to bake my own bread. And I finally did it when I baked the No Knead Bread. With the crunchy outer crust and the softness inside, it had given me the inspiration to keep baking. So lookout for new breads this year!


Enchorer Dalna (Jackfruit Curry) - I celebrated the blog anniversary with the taste of Jackfruit curry, a taste I have not had in many years. This curry took me back to the childhood days when we visited grandparents every summer and had endless Mango and Jackfruit eating sessions. Now that I have rediscovered it, I am bound to make more of such recipes.

Spring Chocolate Sundae - With the blog community I feel like I am constantly experimenting and it is broadening my horizons. This was one of those moments. I mixed some fresh mangoes, chocolate, a berry sauce and the result was this flavorful sundae. It captured the taste of spring for me :)

Spicy Beetroot Soup - I like soups and I am always trying to make something that is quick, wholesome and nutritious. This was one of them. This year I also tried Thai Soup with Tofu, Roasted Sweet Potato Soup and Slow Cooker Black Bean Soup. I already have a list of soups that I want to try next year.

Black Forest Cake - I baked one of our favorite cakes this year for Aswin's birthday. I have one word for this - indulgence!

Indonesian Trout Curry with Chestnuts - I end the year as I started 2007 with a new recipe and a new flavor. This Indonesian curry with the creaminess of coconut milk, the chestnuts and the smoothness of the fish gave me a new appreciation for trying out new recipes. I am hoping to continue the same next year.

Everyone has aspirations for the new year. For my kitchen and for us we want to do more of the same. Hopefully we will continue to make simple quick dinners and lunches, indulging our tastes, learning new recipes and making healthy food.

Thank you everyone for your encouragement and continued support. Wishing everyone a

WONDERFUL AND EXCITING NEW YEAR.

December 24, 2007

Chicken Malai Kabab

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When we were in Buffalo visiting friends a couple of months ago, one of our friends made this delicious chicken kabob. It took about 20 minutes to cook and tasted delicious as an appetizer with wine and even went well with dinner. I had been thinking about the recipe for a while and decided to make it for our little celebration for the Christmas Eve.

I used the chicken from the Farmer's Market to try out the kabob, so it had a mix of boneless and boned pieces. After marinating it for a couple of hours, we put it in the oven. I tried my broiler for the first time, and it worked out like a charm, just like the malai kabobs.

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This is Swati's chicken kabobs

Ingredients:

1 lb chicken pieces cut in small pieces. (I used a mix of thighs, breasts, and legs)
3 tbsp fresh lime juice
1/4 cup yogurt
2 tbspoon fresh ginger-garlic paste
1 tbspoon garam masala
2/3 tspoon red chilli powder
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
Salt to taste
1 tbspoon olive oil

Method:
Make the marinade by combining salt, yogurt, ginger-garlic paste, lime juice, garam masala, turmeric powder, coriander powder and red chilli powder in a medium bowl. Mix well. Add chicken pieces to the marinate and coat well. Let it marinate overnight in the refrigerator. If not atleast marinate it for a couple of hours.

Heat the oven to broil and then put the chicken in for 20 minutes. At the 10 minute interval, take the tray out and turn the chicken pieces. Check on the chicken often to ensure it's not overcooked or undercooked.

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Serve with lime, onions and cilantro.

BEST WISHES FOR A WONDERFUL CHRISTMAS TO
FELLOW BLOGGERS, FRIENDS & FAMILY.

December 16, 2007

Indonesian Trout Curry

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We knew that a snow storm was heading our way, there had been abundant warning about that. What we didn't expect was that we would get a foot of snow. In the evening, when the snow was finally tapering down, we went out and cleaned our car. And tried driving around, but gave up after 15 min of driving and skidding on the road at 10 mph.

Instead we headed back home for a warm fish curry. We got a nice long Trout fillet from Whole Foods recently and I instantly knew that we had to make something special with that. I looked around for a different recipe. I came across this recipe which sounded delicious. So I adapted it to our tastes adding a tomato, and some more spices.

Also I baked the fish curry instead of cooking it on stove top. Let me tell you how it tasted. It had the spicy notes mixed with the smooth coconut milk, the meatiness of the chestnuts complimenting the soft fish. In all it was one delicious curry which we enjoyed with rice.

Ingredients:
(adapted from Chef Jane Thatcher)

1 long Trout Fillet or 2 medium
1 Medium Onion - chopped thinly
2 cloves Garlic - chopped fine
1" cube Ginger - chopped fine
1 medium tomato- chopped thinly
1/2 tspoon red chilli powder
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/3 tspoon clove powder
1 can coconut milk (I used lite version)
1/2 tspoon cumin seeds
1/4 tspoon fenugreek seeds
1 dried red chilli
6-8 chestnuts - steamed and chopped
Salt to taste
1 tbspoon Olive Oil

Method:
Roast the chestnuts in the oven at 250 deg F for 20 minutes. Make a 'X' on the chestnuts so that the steam can escape. Let it cool and then chop it roughly.

Marinate the Trout fillet with turmeric powder and salt for a couple of hours. Heat 1 tspoon oil in pan and lightly saute the fillet on each side. Set it aside.

Heat the rest of the oil and temper it with cumin seeds, fenugreek seeds and dried red chilli. Then add the ginger and garlic and saute for 2-3 minutes. Then add the sliced onions and saute till then turn translucent. Add the tomatoes and mix well.

Make a paste of all the powder spices and add it to the pan. Add the coconut milk and mix well. Take it off the heat and set aside. Place the trout fillets in a baking dish and then pour the coconut and spices on the dish. Add the chestnuts on top of the fillet. Bake it at 300 deg F for 30-35 min till the fish is completely cooked.

Serve warm with rice.

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This is going to Grindless Gravies hosted by Sra at When My Soup Came Alive.

In case you haven't heard as yet, Menu for Hope-4 is going on at Chez Pim. I am offering two interesting books for prizes this year. One of them is a limited edition facsimile (bound as a book) of first by an African American published in 1866. The other one is a guide to parmesan cheese by Ari Weinzweig (founder of Zingermans).

Here's How to Participate in A Menu for Hope-4
1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim.

2. Go to the donation site at First Giving and make a donation.

3. Please specify which prize you'd like in the 'Personal Message' section in the donation form. You must write in how many tickets per prize, and use the prize code. (Each $10 you donate will buy one raffle ticket toward any prize.For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02.)

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we could contact you in case you win.Your email address will not be shared with anyone.

Check back on Chez Pim on Wednesday Jaunary 9 for the results of the raffle.

December 09, 2007

Menu for Hope - 4

Menu for Hope -4, an annual fundraising event hosted by Pim Techamuanvivit on her blog Chez Pim, kicks off Monday morning. Five years ago, the first Menu for Hope was born after the devastating tsunami in Southeast Asia. Since then, the campaign has become a yearly affair, raising funds to support worthy causes worldwide. Food Bloggers from around the world offer prizes for raffle tickets. The money raised goes to the UN World Food Program, so be generous to the worthy cause, and you may just win a prize!

Check Chez Pim early
Monday morning to see all the prizes and get more details about how you can participate. And check out Kalyn's Kitchen for all the prizes offered by the Midwest bloggers.

And the site for donation - First Giving
, that Pim set up is secure and safe and accepts major credit cards. I donated using the site last year and it was easy and quick. Like Indira so aptly said: Cynicism is fine but compassion rocks!

I am offering two prizes this year.



UC 08 - Facsimile Copy of only known of cookbook by the first African American published in the 19th century.

Limited edition facsimile of this historic cookbook authored by an African-American in 1866 is now available. This is a full color reproduction of the only known copy of Domestic Cook Book by Malinda Russell, edited by Jan Longone. It includes recipes for a delicate rose cake,
elegant catfish fricassee and sweet onion custard among others.
Read about the book and Jan Longone's search for Malinda Russell here.


UC09 - Guide to good Parmesan by Ari Weinzweig

Founder of Zingermans (regularly voted as one of the best food organizations in the US if not in the world) writes this delightful book. The journey from the green can cheese to the real Parmigiano-Reggiano deal has led Ari all over Italy and deep into libraries. This book combines history, journalism, and recipes to paint a fascinating portrait on real parmesan that's great for novices and experts alike.
More about Zingermans here.

Here's How to Participate in A Menu for Hope-4
1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim. (Check the morning of December 10 to see all the prizes.)

2. Go to the donation site at First Giving and make a donation.

3. Please specify which prize you'd like in the 'Personal Message' section in the donation form. You must write in how many tickets per prize, and use the prize code. (Each $10 you donate will buy one raffle ticket toward any prize.For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02.)

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we could contact you in case you win.Your email address will not be shared with anyone.

Check back on Chez Pim on Wednesday Jaunary 9 for the results of the raffle.


December 07, 2007

Spicy Toor Dal Fry

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Even though I have been really busy this past week, I couldn't miss JFI:Toor Dal hosted by lovely Linda of Out of the Garden. A dear friend and a fellow Michigander at heart, she has a collection of amazing pictures of Michigan. I am looking forward to exploring and discovering Michigan with abundant help from her.

So I present to you Spicy Toor Dal Fry. You could probably make dal fry using a combination of dals as well. Dal Fry is another dish that I remember from my various road trips in India, specifically Uttar Pradesh. We would stop by a roadside dhaba and order some dal fry, sabzi and rotis. Almost always, the dal fry was spicy and delicious. Also taking a cue from the dhaba experience, I didn't grind my ginger and garlic, rather I cut them in small, thin slices. Biting into cooked garlic and ginger pieces gives an intense flavor to delight, but not intense to overwhelm.
Ingredients (serves 2-3)
3/4 cup toor dal
2 medium tomatoes - chopped
1 medium onion - chopped
2-3 cloves garlic - chopped thinly
1" ginger- chopped thinly
1 cardamom
piece of cinnamon
1 green chilli
2/3 tspoon cumin seeds
1/3 tspoon mustard seeds
pinch of asafoetida
1/2 tspoon red chilli powder (acc to taste)
1 tspoon coriander powder
1/2 tspoon cumin powder
1/4 tspoon garam masala
1/2 tspoon butter
1 tspoon oil

Cilantro leaves for garnishing
salt to taste.


Method
Boil the toor dal till it's completely cooked. Set it aside.
Heat oil and butter in a deep bottom pan and temper it with asafoetida,
green chilli, cumin seeds and mustard seeds. Add cardamom, cinnamon
along with ginger and garlic and saute till they start turning brown. Add
the onion and let it cook till onions start to turn brown. Add the
tomatoes and cook on closed lid till it turns soft.

Mix all the masalas together with a little water to a paste and add it to the
pan and let it cook for 2-3 min till it all mixes well. Add the boiled dal
and mix it well together. Add 1 cup water or more as needed.

The dal should be thick, not too watery. Cook for 3-4 min till dal
comes to a boil.

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Now take it off heat and serve it warm with roti or rice. We enjoyed ours with
roti and matar paneer. This is our entry for JFI: Toor Dal.

December 02, 2007

Dinner and a Movie (Pasta and Lambrusco)


Around 6 o'clock last evening, just as the first snow storm of the season began sweeping across southeast Michigan, we were driving back from a matinee show of the Madhuri Dixit comeback, Aaja Nachle. We stopped at a Trader Joe's on the way and decided to make an evening of it - a nice bottle of Lambrusco, button mushrooms, red bell peppers, zucchini, tofu, a bottle of sphagetti sauce, and organic sprouted wheat pasta (pappardelle). And we picked up some dark chocolate as well!

The whole meal takes no more than 30-40 minutes.

Ingredients:
1 packet pappardelle
1 zucchini - chopped
10-12 button mushrooms - chopped
1 red bell pepper - chopped
1/3 block tofu - chopped
1/4 cup vegetable sphagetti sauce
1/4 tspoon rosemary, sage and thyme (I used dried)
1 tbspoon olive oil

Method:
In one vessel, boil the pasta. And as that is getting done, chop up the vegetables and tofu. Saute the tofu for 8-10 minutes (both sides) and set it aside.

Add rosemary, sage, and thyme to olive oil. To this, add the zucchini and red bell pepper and let them cook for about 5 minutes. Then add the mushrooms and cook for another 4-5 minutes. Now add spaghetti sauce and let the whole mixture cook for 6-8 minutes.

Make sure it isn't too soft (al dente, as they say).

Drain the pasta and spoon the sauce onto the pasta.

And don't forget the dark chocolate!

November 28, 2007

Slow Cooker Black Bean & Veggie Soup

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Every year around this time, I take out my crockpot and get ready for the soup season. I can put all the ingredients - vegetables, beans, rice, liquids either at night before going to bed or in the morning before leaving for work and I have a big flavorful, bubbling pot waiting for me for dinnertime.

With some buttered bread slices or a quick salad, this makes a delicious weekday meal when we are either running late from work, a stuck in traffic or just plain tired.

In the slow cooker, food is cooked over low heat for a long period and retains all the nutrients and flavor. Since it also cooks at a lower temperature it also uses less energy. This week, I made black bean and vegetable soup.

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Here is a picture of the red kidney beans and vegetable soup I made last week. And last year I even tried Mulagatawny Soup in the slow cooker too. It turned out great!

Ingredients:
1 can black bean
1 red pepper- chopped
2 medium carrots - chopped
2 celery stocks - chopped
6-8 mushrooms - chopped
3-4 shallots/green onions- chopped
1 clove garlic - grated
1/4 tspoon oregano (I used dried)
1/2 tspoon coriander powder
pinch of turmeric powder
1 can vegetable broth
1/2 cup water
Salt and black pepper according to taste

Method:
I like to slightly saute the garlic and the spices together and then add it to the crockpot.

Add all the chopped vegetables and the beans to the slow cooker. Then add the spices, broth and water and let it cook. The one I have has only two settings high and low. I set it to ow and let it cook for 5-6 hours.

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Garnish with cilantro and serve warm.
This goes to Suganya at Tasty Palettes who is hosting November as Vegan Month.

November 26, 2007

Bandhakofi (Cabbage) Tarkari

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Cabbage
Tarkari is a simple vegetable dish to make, after you have finished cutting the cabbage that is! My mom makes it quite regularly during winter from cabbage grown in vegetable garden. Somehow mine always turned out a little lacking. I asked my mom what her secret was and was determined to try it again... soon. So when I found some small cabbages at the Farmer's Market, I decided to try my hand at cooking Bandhakofir Tarkari.

My Phisi would also add shrimp in the sabzi and it adds another layer of taste and texture. Since I couldn't add shrimp I sauted some Tofu and added it in and both Aswin and I enjoyed our new version of Tofu Cabbage sabzi.

Ingredients:
2 small cabbages or 1 medium
3/4 cup peas (I used frozen)
1 cube ginger- grated
1 tspoon cumin seeds
pinch of mustard seeds
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
2 green chillis
pinch of asafoetida
1/2 cup water
2 tbspoon oil
1/4 cube Tofu - cut in small cubes
Salt to taste

Method:
Cut the cabbage in small strips. Set aside.
Saute the tofu till the Tofu becomes golden brown. Keep it aside.

Heat half of the oil and temper it with asafoetida, cumin seeds, mustard seeds, and green chillis.
Add the grated ginger and then add the chopped cabbage. Add the turmeric powder, coriander powder and let it cook on closed lid for 2-3 minutes.

Then add the peas, water and let it cook for 7-8 minutes till the cabbage is almost cooked. Then add salt, tofu and let it cook on closed lid for another 2-3 minutes.

Once all the water has disappeared, add about 1 tspoon oil and lightly saute it and mix well. Serve warm.

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We enjoyed ours with spinach dal and parathas. This is my entry to Sunita's Think Spice... Ginger event. I hope she will accept my late entry!

November 25, 2007

Back!

You haven't heard from me in the last few days because I wasn't cooking all that much. The lingering cough that started a few weeks ago developed rapidly into bronchitis and I had my first taste of major illness and ER in the US.

It was also the first time I was going to a University Hospital instead of a clinic. And when the resident walked in, I couldn't stop comparing him to characters in Grey's Anatomy. Actually that is what we called him - Bailey!

My food consisted of various dal soups which Aswin cooked for me and oats. That is all I could eat. But now that the antibiotics course is over, my taste buds are longing for more.

Inspite of all this, I did enjoy Thanksgiving at a friend's place. They made Salvadorian Turkey, Corn Tamales, cabbage side and we took Green Bean Casserole, Mashed potatoes, Pecan Pie and Carrot Halwa. It was lovely.

So watch out this space, many delicious recipes are coming up... and thank you so much for checking in :)

November 14, 2007

Black Forest Cake

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It's cake time! Last year at this time baked my first cake from scratch for aswin's birthday. So when the year did a full circle, I wondered about what to make for this year. I initially thought of Tiramisu, but didn't have enough ingredients or the time. I settled on the next favorite cake - Black Forest but with some modifications.

Usually, being the novice, I stay away from the decoration. But this time I decided to give it a try and wasn't disappointed. It did look and taste great!

So now for the modifications. I didn't use cocoa powder in the cake. Rather I chopped a full bar of 100% cocoa (wow, that's bitter!) and mixed it in the dough. It gave a great texture to the cake. The chocolate shavings are also from the 100% cocoa bar. Also, I used brown sugar instead of white which gave some of the color to the cake. And I mixed some of the cherry liqueur in the whipped cream for some extra flavor to the cake.

The cake turned out delicious, moist and not too sweet, my favorite kind! And don't try to figure out the candles, it's complicated :)

Ingredients:
Cake1 ¾ cups flour
2 cups brown sugar
1 100% cocoa bar - chopped thin
2 tspoons baking powder
1/2 tspoon salt
2 eggs
1 cup milk
½ bar butter - melted
1 tspoon vanilla extract
3/4 cup hot water

Whipped Cream
2 1/2 cups heavy whipping cream
1/3 cup white sugar
1 tbspoon cherry liquor

Cherries
1 cup cherries (1/2 chopped thin, keep the rest aside)
1/3 cup cherry syrup

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Method:

Cake
Preheat oven to 350 degF. Grease and flour two round pans. In a large bowl, mix flour, sugar, baking powder and salt. Then add the chocolate. Add the eggs, milk, butter and lastly vanilla. Stir till it mixes well together. Then add the hot water and mix for a couple more minutes. Then pour the batter on the pans and bake for 30-40 min till a tooth pick inserted in the center comes out dry. Cool for an hour.

Whipped Cream
Mix all the ingredients till soft peaks form.

Cherries
Soak the cherries in the syrup. Take the full cherries out and set aside. Mix the chopped cherries with the cherry sryup.

Assembling the Cake
Place one layer of cake on a serving plate.
Sprinkle half of the cherry syrup and chopped cherries on the cake.
Then spread the whipped cream.
Put the second layer of cake on top.
Sprinkle the rest of the cherry sryup and chopped cherries on top.
Then top it with whipped cream.
Add the chocolate shavings the rest of the cherries on top.

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Black Forest Cake Refrigerate overnight. This helps set the cream and the cherries.
This was quite a treat :)

November 09, 2007

Happy Diwali!

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Wishing everyone a wonderful Diwali,

Bright with prosperity,

Happiness never ending,

and Success ever lasting!

November 06, 2007

Giving Thanks to Foodies!

Thanks to Food Blogging my word bank, knowledge bank, recipe bank, spice bank, and friends bank have soared. I cannot even recall how many delicious discoveries I have made in last year and a half. Infact, It happens everyday!

While I may have blogged about some (here and here), most of the time the food is cooked, oohed-aahed over and is gone in no time.

Here are some that I have tried and loved over the last several weeks:

Sandeepa'a Machha Besara - it reminds me of sarshe ilish, yet has it's own distinct taste. I tried it with Salmon. (photo to come)

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Hema's Celery Thokku - Innovative, creative, unusual were the words that came to mind when I saw this post. Of course, I had to try it. It was quick and delicious.

Manisha's Lime and Green Chilli Pickle - it was a big hit among friends and family. Everyone wants the recipe and I know I am making a bigger batch next year.

Gini's Fried Green Tomatoes - We got the green tomatoes for a stew, but we made these delicious fried green tomatoes instead :)

Shaheen's Tilapia Curry - This quick and delicious recipe works for weekdays and weekends. Absolutely delicious.

Thank you foodies, I love being a part of this vibrant community!

October 31, 2007

Peach Pancakes


Two breakfast posts in a row! Is that what you are thinking? Well, pancakes and omelettes are on our favorite weekend breakfasts lists, but I had no intention of posting them one after the other. Infact, I wanted to make peach crumble and even had everything ready for it. But having the ingredients is not enough. You see, my oven went kaput!

I put my oven to bake and nothing happened, so I waited, and waited... But after some time I couldn't stop smelling the sweet peaches. It was hard to resist, so I searched for an alternative.

We settled on peach pancakes. With some organic maple syrup from farmers market, this was our midweek indulgence.

Ingredients: (serves 2)
1 cup organic pancake mix (we bought this batch from Whole Foods bin and is really great)
1 cup milk
1 tspoon oil
1 medium peach- peeled, and chopped fine

Method:
Mix the pancake mix with milk and oil. Add some water if you need to.
Add in the peaches and set it aside for 10 minutes.
Heat griddle and pour the batter to make pancakes. Once you see bubbles, turn it over.
Serve warm with butter, whipped cream, maple syrup or honey.

This goes to Manasi of Fun and Food who is hosting A Fruit a Month:Peach this month. Thank you for hosting Manasi!

More fruit pancakes:
Berry Pancakes

October 29, 2007

Turkish Omelette


Recently we went to Cafe Zola for our weekend brunch where I tried Turkish eggs. It was an unusual combination of spinach, feta, eggs, and olives. I was intrigued. So when Kanchana announced Omelette as the theme for Weekend Breakfast Blogging, I searched for Turkish Omelette and came across the recipe in Almost Turkish Recipes blog. It is called kaygana and the recipe dates back to the Ottoman empire.

There are various ways of making Kaygana - savory ones with vegetables and sweet ones with honey.

I tried the similar recipe on Burcu's blog and reduced the flour in the Kaygana to one tspoon for every couple of eggs and added chopped onions as well. The combination of onions, cheese and parsley in the omelette was delicious and flavorful.

Ingredients: Serves 2
(Recipe Source: Almost Turkish Recipes)
4 eggs
2 tspoon flour
2 tbspoon water or milk (I added milk)
1 tspoon olive oil
bunch of parsley - finely chopped
1/4 cup crumbled feta cheese
1 medium onion - finely chopped
freshly ground black pepper
red pepper flakes
Salt to taste

Method:
Mix the flour with the eggs. Whisk well. Then add the milk and whisk some more.

Then add parsley, feta, onions, black pepper, and red pepper flakes to this mix and stir till it all mixes well together.

Now heat oil in a frying pan. When the oil is hot, add the mix and make a round omelette, much like a dosa. Cook till it is brown on each side and serve warm.


This was our weekend breakfast and our entry to Kanchana's WBB#16: Omelette.

October 23, 2007

Baked Tilapia with Onions, Mushrooms & Peppers

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I first had a taste of this recipe at Red Lobster. While a friend was visiting Ann Arbor from Buffalo, we went out for dinner and Aswin ordered the Tilapia in a Packet (or something like that). It came in a little packet filled with fish and veggies cooked together and seasoned well. It was quite delicious. And being the experimenter that I am, I decided to give it a try at home, or a version of it.

So I got the fish fillets, cut the veggies and seasoned everything. When I was ready to put it in the oven, I realized that I did not have the packet material! So I put it in a casserole. And it turned out perfectly delicious. I know I'll be making it again soon.

The fish is lightly flavored with mint and lemon which gave it a refreshing taste and went well with the baked fish.

Ingredients:
2 fish filets
1 medium onion - chopped
1 medium green pepper - chopped
6-8 mushroms - chopped
1/2 lemon
spring of mint leaves
1/2 tspoon turmeric
1/2 tspoon chilli powder
1/2 tspoon coriander powder
1/2 tspoon minced garlic
salt and black pepper to taste
bunch cilantro - for garnish

Method:
Wash the fish fillets and marinate it with half of the chilli powder, turmeric powder, coriander powder, lemon juice, garlic, mint leaves, salt and black pepper. Marinate the fillets for 2-3 hours.

Chop the onions, mushrooms and peppers and marinate it with the rest of the spices, salt and pepper. Set aside.

In the meantime, heat the oven to 350 deg f. Now take a dish and layer it veggies and fish. The first layer was onion, the second was mushrooms, third was green peppers and the fish was put on top and covered with a glass dish.

Bake it for 30-40 minutes till the fish is completely cooked. Serve it in a similar way with the fish on top. Garnish with chopped cilantro and serve warm.

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This is my entry for this week's Weekend Herb Blogging which recently celebrated two years! Kudos to Kalyn for this fabulous event. It's being hosted this week at Nami Nami.

October 19, 2007

Click: The Remains of a Meal

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Click is a great new event started by Jai and Bee of Jugalbandi.

This event did challenge me. Not only is egg a difficult subject to shoot, but the pictures I had in mind were already in Jai and Bee's entry list! So I had to think hard and quickly, and then think some more...

And then I finally had this idea to craft the frame with egg shells in the forground and part of the yellow and white (cooked) of a egg in the background.

The Picture Setting:
  • Two Eggs Eaten
  • White Sheet with pattern for the background
  • Natural Light coming from Left
  • Clicked with .017 s exposure time and f/1.8 aperture time.

October 17, 2007

Clay Pot Tofu Curry

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I
heard about the clay pot cooking few months ago. I've seen it in my childhood but never cooked in one myself. So when I came across a clay pot in a garage sale this summer I grabbed it. After reading and getting the clay pot ready for cooking, I recently made tofu curry perfect for the fall weather- with carrots, tomatoes, broccoli and pumpkin.

Ingredients:
1/2 block Tofu - cut in small pieces
1/2 pumpkin - cut in medium pieces
2 green onions
1 floret broccoli chopped
2 medium carrots - chopped
2 tomatoes - chopped
2 celery sticks
1/2 tspoon chilli powder
1/2 tspoon coriander powder
1/2 tspoon soy sauce
1 1/2 cup water
salt and pepper to taste
cilantro to garnish (optional)

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Method:
Cut all the veggies and keep it aside.
Take a tspoon oil and lightly saute the tofu. Keep it aside.
In the meantime heat the oven to 300 degF and heat the claypot in the oven for 10 minutes before adding the veggies. Soak the clay pot in water for 24 hours prior to cooking in the pot.
Put all the veggies, tofu and the spices in the clay pot and close the lid tightly.
Put it in the oven and let it cook at 300 deg F for 30 -40 min till all the veggies are cooked. Garnish with cilantro and serve warm with rice.

This turned out so good, I can't wait to try biryani in the clay pot next!

October 08, 2007

JFI:Banana Roundup Part 2

This is Part 2 of JFI:Banana and features all the Banana Recipes. I have been careful to include raw banana entries with the banana, separate from Plantains.

Read about the goodness of bananas and other stories here:
  • Banana beer and other banana information at PuSiVa's

BANANAS


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Manisha's (Indian Food Rocks) Glazed Bananas


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Indira’s (Mahanandi) Banana Biscuits


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Suma’s (Veggie Platter) Sapaada Bhakshya


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Meeta’s (What’s for Lunch, Honey?) Banana Brioche


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Sudha’s ( Cypress Vine) Banana & Strawberry Milkshake


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Aarti’s (Aarti’s Corner) Kolar Boda


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Linda’s (Out of the Garden) Chapati Ya N’dizi Tamu


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Vandana’s (Eat Well Live Well) Banana Blueberry Muffins


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Asha’s (Foodie’s Hope) Banana and Coconut Raita


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Swapna’s (Swad) Kelyacha Sheera


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Mahek’s (Mahek’s Kitchen) Banana Raita


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Sushma’s (Cookspot) Banana Dosa


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Vandana’s (Eat Well Live Well) Vazhaikai Podimaas


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Suman’s (My thoughts, My Space) Raw Banana & Yam Curry


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Rina’s (Rina’s Recipes) Raw Banana in Mustard Sauce


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Shuba’s (Chutki Bhar Pyar) Raw Banana Bonda


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Asha’s (Foodie’s Hope) Baked Banana


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Puspha’s (PuSiVa’s Culinary Studio) Banana Pancake


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Deepa’s (Letz Cook) Fruit Kebabs with Banana Yogurt Dip


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Madhu’s (Ruchi) Banana Soji Bath


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Suman’s (My Space My Thoughts) Banana Halwa


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Menu Today’s (Menu Today) Banana Chapati


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Mahek’s (Love 4 Cooking) Banana Muffin


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Pooja (Masala Box) Banana Nut Cake


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Shubha’s (Chutki Bhar Pyar) Banana Fritter Delight


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Ashwini’s (Food for Thought) Mangalore Buns


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Bee Yin Low’s (Rasa Malaysia) Banana Nut Muffin


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Sheela’s (Quick and Easy Recipes: Delectable Victuals) Spiced Banana Shakes


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Shuba’s (Chutki Bhar Pyar) Banana Coffee Mocha Smoothie


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Helen’s (Fuss Free Flavors) Banana Chutney


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Sailaja (Sailu’s Kitchen) Banana Halwa


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Tigerfish’s (Teczcape) Tutti Frutti Salad


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Rajitha’s (Hunger Pangs) Banana Pudding


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Lissie’s (Salt and Spice) Kerela Banana Pulisseri


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Madhuli’s (My Foodcourt) Kelchi Shikran


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Roopa’s (My Chow Chow Bhath) Banana Dosa


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Pearlin’s (Purl Up and Crochet) Banana Halwa


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Sig’s (Live to Eat) Banana Colada


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Padma’s (Padma’s Kitchen) Banana Chocolate Muffin


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Indy’s (Adhi Potoba) Shrikran


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Latha’s (The Yum Blog) Pancharutham


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Devi’s (Devi’s Kitchen) Valakkai Varuval


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Saju’s (Chachi’s Kitchen) Raw Banana & Beans


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Srivalli’s (Cooking 4 All Seasons) Banana Raisin Buns


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Viji’s (Vcuisine) Banana Pal Payasam


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Deeba’s (Passionate About Baking) Banana Walnut Choc-Chip Muffins


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Dhivya’s (Culinary Bazaar) Banana Walnut Bread


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Seema’s (Recipe Junction) Balehannu Appa


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Keerthi’s (Esculent Cuisine) Banana Pancake


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Bindiya’s (In Love with Food) Banana Bread


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Namratha’s (Finger Licking Food) Rasayanna


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Namratha’s (Finger Licking Food) Banana Custard


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Sharmi’s (Neivedyam) Banana Walnut Bread


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Prajusha’s (ICook IPost) Banana Samosa


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Vini’s (Mavila Kitchen) Banana Bread


Jayashree’s (My Experiments with Food) Neyyappam


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Seena’s (Simple and Delicious) Unnakkai


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Kamini’s (Bubbling Cauldron) Avakai & Banana Halwa


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Kajal’s (Kajal) Raw Banana Curry


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Swapna’s (Tastes from My Kitchen) Banana Nut Bars


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HC’s (My Kitchen Treasures) Chocolate Banana Cake


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Praveena’s (Simply Spicy) Wheat Payasam with Fried Bananas


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Mansi’s (Fun and Food) Thai Fried Banana with Ice Cream


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HC’s (My Kitchen Treasures) Kerala Banana Chips


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Sia’s (Monson Spice) Rasayana


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Nags’ (Cooking and Me) Ghee Fried Bananas


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Nags’ (Cooking and Me) Ethakka Thoran


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Shyam’s (Food in the Main) Nutty Curranty Banana Bread


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Sushma’s (Cookspot) Banana Idli

My entries:

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Bengali Raw Banana and Papaya Curry

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Banana Blueberry Milkshake
(For full disclosure, I should add that Chandrika sent me a note that she had also blogged about the same recipe a month earlier which I had somehow missed.)

If I have missed anyone's recipe and entries, please leave me a comment with the link and I will add it to the roundup.

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