Fireworks in My Kitchen

Eggless whole grain pancakes - a perfect way to start a day

2010-02-09T11:29:00.033-06:00

Pancakes are my little D's favourite. He is a very picky eater and when it comes to sugary items....he always says a big "NO". So we were shocked and surprised when he had pancakes the first time and actually enjoyed them. So now I make them at least twice a month.

The first time I wanted to try pancakes at home, I just thought how difficult could it be????? Then as I slowly started to try out various recipes......oh god....it sure is an art. My first pancakes are the classic white flour pancakes with eggs and butter. Then I slowly started experimenting using all the healthy alternatives.

Little D always asks me for a smiley pancake....I make them every time and this is one of my recipes that sure brings the smile out of both big J and little D.

Ingredients:

(Makes 6 to 7)

1 1/4 cups of whole wheat flour

1/2 cup oats flour

1/4 cup barley flour

1/4 tsp salt

1 tbsp organic sugar(can be substituted with white sugar)

2 1/2 tsp baking powder

1 cup of reduced fat milk

2 tbsp ground flax seed

1/2 cup water

little olive oil (optional for drizzling)

In a bowl beat the ground flax seed with the water till they blend together and add the milk to this mixture and mix them completely. Now in a separate bowl sift together all the other dry ingredients. Make a well in the center and pour the wet ingredients. Gently mix them until smooth.

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately 1/4 cup for each pancake. Cook them till they turn brown on both sides and serve hot with your favourite syrup. I topped them with some sliced bananas and maple syrup:)

Channa chaat - A refreshing snack

2009-11-24T08:51:00.011-06:00

I have been craving for this channa chat for a long time. Since I usually make these kind of snacks for the evening, I would often forget to soak the channa in the morning. So yesterday as soon as I woke up I soaked the chick peas. You could also make them using the canned chick peas also. But I always prefer this way:)

This is a wonderful snack that you could munch any time of the day. You can even serve them in one of your dinner parties and it will definitely be a hit. Jagan(my husband) also loves it so much, it is one of our favourite snacks that we both would never get enough or get tired of. Do try this recipe.

Ingredients:

1 cup dried chick peas/channa
1/2 cup finely chopped onion(I used the yellow onion)
1/2 cup finely chopped tomatoes(remove the seeds before chopping them)
1 green chili finely chopped(remove the seeds)
2 tbsp lime juice
2 tbsp finely chopped coriander leaves
1 tsp olive oil(or any kind of oil)
1/2 tsp chaat masala(adjust according to your spice level)
pinch of red chili powder(to add an extra kick)
salt to taste

Soak the chick peas overnight or at least 6 hours. Cook them along with 3 to 4 cups of water and 1/2 tsp salt. I usually pressure cook them for 3 whistles. Drain the chick peas and toss them with the oil. This would prevent them from getting dry. In a big bowl add all the other ingredients along with the chick peas and mix them. Keep aside for minimum 30 minutes for the flavour to come together. Serve them as a snack with a hot cup of tea or as a salad during meal.

If you are using canned chick peas, just make sure you drain and wash the chick peas before using them.

New look, new recipes...I am ready.... lets meet again:)

2009-10-21T09:43:00.002-05:00

Oh god....its been already six months since I blogged. It really was a busy time. My parents visited me here. I was all excited in seeing them after three years. Then we went to India for our vacation. After we came back I was all jet lagged and home sick.

It was my husband and my friend Meena who were constantly reminding me-definitely not those gentle reminders:) So here again sitting in front of the system and meddling with the blog.
I received lots of good feedbacks from my friends and relatives for this blog. Many of my friends had requested for more vegetarian dishes. So I am planning to blog lots of vegetarian dishes also.

Kindly visit the blog for more updates. Lets start our culinary tour again....gear up...get ready for action

Amazing Carrot muffins

2009-05-27T15:16:00.009-05:00

zThese are really awesome muffins...With mild sweetness and a soft texture, this would definitely be a winner:) You can serve them as breakfast or as a evening snack. I made a big batch of them during the hurricane and had them during those two/three days when we were out of power and water supply.

Ingredients:
(Yields 12 muffins)

1 1/3 cup All purpose flour
2 tsp Baking powder
1 1/4 tsp Baking soda
1/2 tsp Salt
3/4 tsp Cinnamon powder
3 Eggs
2/3 cup Olive oil
1 cup Dark brown sugar
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins
1 cup warm water

Pre-heat the oven to 350F. Grease or line the muffin tray.

Meanwhile soak the raisins in the warm water for 15 mins. Drain and squeeze the water from the raisins and keep aside. Sieve together all the dry ingredients the flour, baking powder, baking soda, salt and cinnamon powder. In a separate bowl whisk the eggs, oil and the brown sugar until they blend. Add the dry ingredients, carrot, walnuts and raisins and fold the mixture(don't mix too much at this stage). Spoon the mixture into the muffin tray and bake for 20 mins or until done.

Black forest cake for my husband

2009-05-24T12:41:00.004-05:00

Yesterday was his birthday and I made his favourite "Black Forest" cake. He loves it so much and at least I make this once in two months for him. The cake was a huge hit and everybody loved the cake. I will post the recipe soon but this is just a glimpse of the cake. Please don't mind the mess in the photo as I was very busy on the day baking the cake and cooking dinner for the guests, I took the snap in a hurry:)

Poha Chivda - A simple and healthy snack

2009-05-21T15:44:00.006-05:00

If you are looking for a healthy and tasty snack you could munch anytime without feeling guilty about the fat or the calorie content, then you are at the right place. You can take them with you anywhere you want and enjoy them. This is would make a good substitute for the regular mixture we used to have and please do try it and let me know your comments:)

Ingredients:

2 cups thin poha (thin rice flakes)
1 cup red rice poha
(Matta rice flakes available in some Indian grocery stores, this is optional. I add this because this has 100% recommended Vitamin B and 25% iron content. So it would make this snack nutritional)
2 tbsp raw peanuts
2 tbsp roasted channa dal
1 tbsp cashews
2 dried red chillies
1 garlic clove sliced
1/4 cup Poha corn
(Available in Indian grocery stores. This is just the raw corn flakes generally deep fried and added to the traditional "Indian mixtures". You can substitute this with regular corn flakes)
2 roasted pappad crushed into bit sized pieces
1/4 tsp turmeric powder
1 tbsp olive oil
salt to taste

If you are using the Poha corn, just sprinkle few drops of oil and place them in a microwave safe plate in a single layer for 2 minutes stirring every 30 secs.

Heat the oil in a large pan at low flame. When the oil is hot enough add the red chillies and garlic and saute for 2 mins. Then add the peanuts, roasted channa dal and cashew nuts and roast them till they turn golden, take care that you don't burn them. Now stir in the turmeric powder and salt. Then add the regular thin poha and the red poha and roast on low flame for another 10 mins or until they turn crisp. Finally add the microwave cooked poha corn or corn flakes and the
roasted pappad and mix well. Let it cool and serve them with a hot cup of coffee/tea.

Spicy mutton fry

2009-05-18T14:03:00.007-05:00

Hello everyone..sorry for the long gap....I lost my camera charger and couldn't get the pictures of all my cooking:( Finally I found that in my son's toy box and ta da..here I am blogging.

I remember the Sunday mornings I used to go to the meat shop with my mom(I used to be a vegetarian those days). It used to be too crowded, people in a hurry to get the meat and go. We would return home with the meat and my mom would start cooking....so it used to be always a late lunch for us on Sunday afternoon. But now I get the meat the previous night and cook them the next day:) This is one simple mutton fry which taste great which can be served as a side dish for rice. We had them along with zucchini and green beans sambhar. Definitely try this out and tell me how was it.

Ingredients:

1 lb mutton, washed cut into small pieces
1 cup of thinly sliced onions
2 green chillies slit lengthwise
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp chilli powder(adjust according to your taste)
1/4 tsp coriander powder
1/2 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp fennel seeds
1 tbsp oil(I use less oil but you can increase the amount if you want)
salt to taste

Pressure cook the mutton for 4 or 5 whistles along with 2 cups of water, turmeric powder, salt, 1 tbsp ginger garlic paste, pepper, cumin powder and coriander powder. In a separate pan, heat the oil and when the oil is hot enough add the fennel seeds. Then add the onions and green chillies and cook them till the onions turn golden. Then add the ginger garlic paste and saute for another 3 minutes. Now add the cooked mutton pieces along with the water(in which it was cooked) and add the chilli powder and garam masala. Cook till all the water evaporates and garnish with chopped coriander leaves.

Carrot halwa - A real treat

2009-04-27T18:50:00.008-05:00

After the tiring and depressing last week, I thought I would make something for my sweet husband who did take care of both of us. But since I have not yet recovered completely, I wanted to make something super easy. The bag of carrots lying in my refrigerator caught my eyes and ding.....I started grating the carrots. We just finished it real quick as it was delicious:)

Ingredients:

3 cups grated carrots
2 1/2 cups of milk
1/4 cup of non-fat dry milk
1/4 cup of sugar
2 tsp ghee(more if you want)
1 tbsp broken cashews
1 tbsp golden raisins
pinch of saffron
pinch of cardamom powder

Combine the dry milk and milk in a heavy bottomed pan and bring it to boil. Meanwhile, heat 1 tsp of ghee in a separate pan and fry the cashews and raisins till golden and keep aside. Using the remaining ghee in the same pan saute the carrots until they are half cooked for about 5 to 10 mins. Then add the sauteed carrots to the boiling milk. Cook till the carrot is completely cooked and all the milk is absorbed add the sugar. Keep stirring them, when it is not sticking to the bottom of the pan stir in the remaining ghee, cashews, raisins and cardamom powder and mix well. Remove from the heat and you can serve them either hot or cold. This would make a good dessert for guests and you can make them well ahead.

Back to blogging with yummy Chicken 65

2009-04-24T23:15:00.011-05:00

Its been a week since I blogged. Me and my little one, both were sick and the week was pretty hectic. It was only my husband cooking most of the days and the kitchen was a no-entry zone for me:(

Even after I started feeling better, I was able to cook only simple meals. This is one such simple yet delicious chicken recipes that you could make for any time of the day. You can have them like appetizers are as a side dish for a meal. Especially for bachelors this would be a very easy dish to make. It is a one of the favourite dish of my husband.

Ingredients:

1 lb skinless boneless chicken breasts
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp chilli powder(adjust according to your taste)
salt to taste
pinch of orange red food colour(optional)
oil for deep fry

Wash and cut the chicken into small bite sized pieces. Marinate the chicken with all the other ingredients except oil and refrigerate for at least 30 mins. Heat oil in a deep pan/kadai. When the oil is hot enough deep fry the chicken at medium heat. If you fry them at high heat, then the chicken will not be cooked properly in the inside. Fry them until they turn golden colour in medium heat. Serve hot. Isn't it really inviting??????

Whole wheat oatmeal cookies - A successful experiment

2009-04-17T14:20:00.008-05:00

Its not everyday my experiments in the kitchen turns successful the very first time. These cookies were one such hit in my house. I just played with some ingredients and wow the end result was really good:)

Both my husband and my son liked it so much it just disappeared the same day I made them.

Ingredients:
(Makes 16 medium sized cookies)

1 cup quick cooking oats
3/4 cup whole wheat flour
1/4 cup corn starch
1 cup powdered sugar
3 tsp honey
1/4 tsp baking powder
pinch of baking soda
1/2 cup Olive oil
2 tbsp chopped walnuts
2 tbsp golden raisins

In a big bowl, mix together all the dry ingredients including the walnuts and raisins. Then add the oil and honey and form a dough. Divide the dough into 16 portions and shape them using your palm. Bake them in a preheated oven at 350F for 12 to 15 mins or when the cookies start to brown(depends on the thickness of the cookies and the performance of the oven). Cool them on a wire rack before serving.

A very simple and easy way to enjoy the home baked goodness without feeling much guilty. I am sending these cookies for the "EFM - Cookies" event hosted by Sri.

Eggplant and Pepper fry

2009-04-15T13:53:00.004-05:00

Recently we had eggplant and green pepper fry in one of our friend's house and it was good. So today when I saw few eggplants and peppers lying in my refrigerator I thought to make the same. Its another simple and easy recipe that tasted really good.

Ingredients:
(Serves 2)

3 small eggplants cubed
1/2 green pepper cubed
1/2 red pepper cubed
1/4 cup finely chopped onion
1/4 cup finely chopped tomatoes
2 garlic cloves chopped finely
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp mustard seeds
1 tbsp oil
salt to taste
1/4 cup water

Heat oil in a pan. When the oil is hot enough add the mustard seeds and when they start to splutter add the onions and garlic. Add the salt and fry till the onions turn transparent. Now add the tomatoes and saute for 2 mins. Then add the eggplant, green pepper and red pepper and saute for another 5 mins. Stir in the chilli powder, coriander powder and cumin powder and mix well. Add the water and close and cook on low flame for 10 mins. Serve with rice or rotis.

Simple Plantain fry

2009-04-13T15:13:00.004-05:00

In my family we all love plantain. My mom makes variety of dishes using them. Its very simple to cook and makes a wonderful side dish with rice. Its always good to have plantain at home as it would come handy when you are cooking in a hurry. This plantain fry is very easy to make. It goes very well with sambhar, rasam, kurma, curd rice, lemon rice, puliohara etc., So please try this recipe and let me know how it turned out.

Ingredients:

1 plantain/Raw banana
1/2 medium sized onion chopped
2 garlic cloves minced
1/4 tsp turmeric powder
1 tsp sambhar powder
1/2 tsp pepper powder(you can adjust the pepper according to your spice level)
salt to taste
1/4 tsp mustard seeds
1/2 tsp split urad dal
pinch of hing/asafoetida
1 tbsp oil

Peel the plantain skin using a knife or peeler and cut them into bite sized pieces. Soak them in a bowl of water immediately after cutting. Heat the oil in a pan. When the oil is hot enough add the hing, mustard seeds and the urad dal. When the mustard seeds start to splutter add the minced garlic and fry for a minute. Then add the chopped onions and fry for another 2 minutes. Now add the plantain and saute for 2 more minutes. Then add all the spices, salt and very little water and mix well. Simmer and cook till the plantains are cooked completely. Make sure that the heat is very low and stir at regular intervals to avoid them from sticking to the bottom of the pan. Sprinkle water if necessary while cooking.

Rawa kesari - Quick and yummy dessert

2009-04-11T16:44:00.006-05:00

In India unexpected guests are more common. In those days, there were no such formality like calling somebody before visiting them. So when we used to have such unexpected guests at our home, my mom usually makes this kesari along with some onion/plantain bajji. Even for marriages, they serve kesari with the morning tiffin. My mom makes so many variations to this and makes pineapple kesari, dry fruits kesari etc.., I learnt the basics for the kesari and upma from my mom. It takes less than 20 mins to make this yummy rawa kesari:)

Ingredients:
(Serves 4)

1 cup coarse sooji/rawa
1 1/2 cup sugar
2 1/2 cup water
4 tbsp ghee (you can use instead 2tbsp ghee + 2 tbsp oil)
1/4 tsp cardamom powder
2 tbsp broken cashews
2 tbsp golden raisins
pinch of kesari colour or any food colour of your choice

Heat 1 tbsp ghee in a heavy bottomed pan. When the ghee is hot enough fry the cashews and raisins till they turn golden and keep aside. Then add the rawa in that ghee and roast them in medium to low flame for 15 mins or until they turn golden. While roasting the rawa stir continuously to avoid them from burning. Now add the boiling water(you can boil the water in a separate pan simultaneously while roasting the rawa) to the rawa and cook. When the rawa is cooked add the food colour and sugar and mix well. Keep stirring them for few minutes to avoid lumps. When it is not sticking to the bottom of the pan stir in the remaining ghee/oil, cashews, raisins and cardamom powder and mix well. Remove from the heat and serve.

Bachelor's chicken curry

2009-04-08T16:59:00.006-05:00

I always prefer recipes that would require less effort from me...after running behind this little one I really get too tired for cooking elaborate recipes. This is one such simple curry that we love so much. It goes really well with everything..rice/roti/paratha/briyani/dosa..I am posting this especially for bachelor's who want to cook chicken at home. Do try this recipe and tell me how it came out.

Ingredients:
(Serves 2)

1/2 lb chicken breasts
1 medium sized onion sliced
1 tbsp ginger garlic paste
4 to 5 red chillies
whole garam masalas - 2 cloves, 2 cinnamon pieces, 2 green cardamom, 2 black cardamom(optional), 2 bay leaves
1/2 tsp turmeric powder
1 tsp chicken masala(store bought any brand, available in all Indian stores)
1/2 tsp garam masala
1 tsp kasoori methi(available in Indian grocery stores)
salt to taste
1 cup yogurt(whip the yogurt using a whisk/spoon, this is very important otherwise the gravy would be curdled)
1 tbsp oil

Wash and cut the chicken into bite size pieces. In a heavy bottomed/non-stick pan heat the oil. When the oil is hot enough add the red chillies and fry for a minute. Then add the whole garam masalas and when they start to splutter add the onions and salt. Fry the onions until they turn soft, then add the ginger garlic paste and saute for another 2 mins. Now add the chicken and saute for 3 more mins. Finally add the turmeric powder, chicken masala, garam masala, kasoori methi and the whipped yogurt. Cover and cook on medium to low heat for 20 mins or until the chicken is cooked completely.

Kadai vegetables - Nutritional side dish

2009-04-06T13:19:00.010-05:00

I love eating vegetables. I could eat them any time of the day. Mostly on Mondays I make some kind of mixed vegetable dish, anything where I can use all my fresh veggies. This is one such easy and tasty dish that goes very well with Roti and pulao. All you need to do for this dish is cut vegetables and the rest is so simple.

Ingredients:
(Serves 6)

2 small potato cubed
2 carrot diced
Handful of green beans cut lengthwise into 1 inch pieces
1 small cauliflower cut into florets and soaked in hot water for 10 mins
1/4 cup frozen green peas
1 green pepper diced
1 red pepper diced
1 onion cubed
1 tomato cubed
2 tsp ginger garlic paste
2 green chillies slit lengthwise
1 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
2 tsp kitchen king masala
1 tsp garam masala
1/2 tsp turmeric powder
1 tbsp broken cashews
1 tbsp crushed kasoori methi
salt to taste
2 tbsp oil

Heat oil in a skillet. When the oil is hot enough add the cumin seeds and when the cumin seeds start to splutter add the cashews and fry till golden. Then add the onions and green chillies. Add the salt and fry till the onions turn transparent. Now add the ginger garlic paste and saute for 2 mins. Then add tomatoes and cook for a minute. The tomatoes should not turn mushy. Now add the green beans, carrots and potatoes. Saute these veggies in medium flame for about 5 mins. Then add the green pepper, red pepper, cauliflower and green peas. Add all the spices and kasoori methi and mix well so that the vegetables are coated well with the masala. Cover and cook on medium to low flame for 15 to 20 mins or until the veggies are cooked but still crisp.

Serve hot with roti/paratha or pulao. This is one of my favourite vegetarian side dish loaded with nutrition, I like to have with rotis. So I am sending this to the "WYF:Side dish" event hosted by EC.

Simple, soft and easy to make Idlies

2009-04-04T23:33:00.008-05:00

Who wouldn't like soft idlies soaked in hot sambhar? Idli is a very comforting food. Not too heavy but the same time appetizing. If you could get those soft idlies with less effort then why do you hesitate to try it:) Here is a simple method to make idlies please do try and tell me how it came out.

Ingredients:
(Makes 16 idlies)

3/4 cup split uradh dal
1 cup idli rawa (you can get them in any Indian store)
1 cup rice flour
pinch of baking soda
salt to taste

Soak the uradh dal for minimum 6 hrs and grind them to a smooth batter using water. You can add up to 2 cups of water while grinding, but don't add too much water as idli batter should always be a little thicker. Add the ildi rawa and rice flour to this batter and mix well. Let it ferment for minimum 12 hrs. Add the salt and baking soda just before you make the idlies and mix well. Grease the idli moulds with little oil and pour a big spoon full of batter in each mould. Steam them for 12 to 15 mins in medium heat. Serve hot with sambhar or your favourite chutney.

Note: You don't need an Indian mixer or grinder for grinding the batter, any blender would do fine.

A healthy snack - Fruit salad

2009-04-03T23:11:00.008-05:00

When you are really in a mood for a snack, this would be the best choice. I love to eat variety of veggies but when it comes to fruits I don't show that much interest. So this is an easy and better way to eat fruits. He likes to have this fruit salad with ice cream. But I could eat this just like that. You can even serve this as a dessert for your guests.

Ingredients:

1 cup cantaloupe cubed

1 cup water melon cubed

2 small bananas sliced

1 cup grapes

1/2 cup orange juice

1 tbsp honey

2 tbsp raw almonds

1 tbsp raw walnuts(if you don't like raw walnuts just toast them and add)

1 tbsp pistachios

In a large mixing bowl, add all the fruits and other ingredients and mix well. Refrigerate for at least an hour before serving. If you would like to add richness then serve with ice cream:)

Healthy veg spaghetti

2009-04-01T00:49:00.007-05:00

If you want to include lot of vegetables in your diet then this is the easiest way to do it. I make this at least once in two weeks. Making him eating veggies is a difficult task, when it comes to broccoli its a real challenge:) But he likes this veg spaghetti a lot. Sometimes he even complains that I trick him into eating veggies this way.

Ingredients:

4 oz uncooked spaghetti
2 cups of veggies(I used broccoli, carrots, cabbage, green pepper and red pepper)
2 stalks chopped green onions
2 garlic cloves minced
2 tbsp tomato ketchup(use the hot and sweet ketchup variety...if you don't have then substitute this with 1 tbsp regular tomato ketchup and 1 tbsp chilli sauce)
1/2 tsp pepper powder(adjust according to your spice level. if you don't prefer spicy food then don't add pepper powder)
1 tbsp olive oil
salt to taste

Cook the spaghetti in a large pot of boiling water along with salt for 8 mins. Then drain, rinse and keep it aside. Heat the oil in a skillet. When the oil is hot enough add the garlic. Then add the onions and saute for a minute. Now add all the veggies and stir fry them until they are 3/4 done. Stir in the salt, ketchup and pepper. Add the cooked spaghetti and mix them along with the veggies on high heat for 2 to 3 mins. Serve hot.

Cracked wheat pongal

2009-03-28T00:10:00.006-05:00

Are you a fan of cracked wheat like me? then this is a dish just for you. Even people who doesn't like cracked wheat would definitely eat this. You will never be able to tell the difference in this pongal. Pongal with wheat instead of rice might sound crazy but tastes great:) This is yet another simple recipe from my kitchen, please do try this and tell me how you like.

Ingredients:
(Serves 2)

1 1/4 cups cracked wheat
1/3 cup split yellow moong dal
4 cups water
1 tsp chopped ginger
1 tsp cumin seeds
1 tsp pepper
1 tsp cashew nuts
pinch of hing
salt to taste
1 tbsp oil
1 tbsp ghee

Wash and soak the cracked wheat and dal together for 30 mins. Then cook them along with the water and salt in a pressure cooker for 2 whistles or on stove top till they are done.

In a separate pan heat the oil and ghee. When the oil is hot enough add the hing, cumin seeds, pepper and the ginger. When the cumin seeds start to splutter, add the cashews and fry till they turn golden then switch off the stove. Add this to the cooked wheat and dal and mix them on low flame for 2 to 3 mins. Serve hot with your favourite chutney, sambhar or kosthu:)

I am sending this yummy and healthy version of pongal for the "JFI:Wheat" event announced by Roma.

Vegetable Manicotti

2009-03-23T22:34:00.013-05:00

I had never had lasagna or manicotti in any restaurant. The first I had those was when I made them at home. If there is some lunch meeting then mostly it would be pizza or lasagna for him. The first time he had the vegetable lasagna in their office, he liked it so much. I thought why not try them at home? The main reason I wanted to make them at home so that I could use all low fat versions of the cheeses and use healthy veggies. It came out really well and we both enjoyed every bite of it. Then I wanted to try the manicotti recipes also. I like manicotti better than lasagna because of its looks:) So here is the very simple and healthier version of my favourite recipe.

Ingredients:

6 Manicotti shells
1 tbsp extra light olive oil
1 cup chopped veggies(I used broccoli, zucchini and carrots, you can use mushrooms also)
1 garlic clove minced
1 cup low fat ricotta cheese
1/2 cup low fat cottage cheese
2 cups store bought marinara sauce
1/4 cup part skim mozzarella cheese
1 tsp dried parsley
1 tsp red chilli flakes
salt to taste

Preheat the oven to 350F.

Cook the Manicotti as per the instructions given on the back of your packet. I just cook them for 7 mins and rinse them in cool water. Set this aside.

Meanwhile heat oil in a large skillet over medium heat. Add the garlic and saute for 2 mins, stirring occasionally. Stir in the veggies, salt and 1/2 tsp red chilli flakes; continue cooking. When the vegetables turn soft and tender remove them from stove and set aside to cool.

In a medium bowl add the ricotta cheese, parsley, cottage cheese and the remaining red chilli flakes. Stir in the vegetable mixture and mix thoroughly.

Spread 1 cup marinara sauce over bottom of 13x9 inch baking dish. Fill Manicotti with the veggie mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with mozzarella cheese. Cover with foil. Bake for 30 minutes. Uncover and continue baking for another 5 mins or until the cheese is melted.

You can substitute chopped fresh/frozen spinach instead of the veggies.

Since this is one of the Italian recipes we love that is so easy to make. I am sending this to the "WYF cuisine event" hosted by Simple Indian Food blog.

Thai Vegetable fried rice

2009-03-23T13:07:00.008-05:00

We both like Thai cuisine very much. I always feel that Thai food taste a lot like our Indian food. My husband's favourite dish next to briyani is this Thai fried rice. I make this for lunch regularly as it is very easy to cook and taste great. If you have noticed, most of the dishes I post here are very simple to make and needs less time. So definitely try these recipes and let me know your comments.

Ingredients:
(Serves 2)

1 1/2 cups uncooked Thai Jasmine rice
2 cups water
2 eggs
1 cup frozen vegetables(you can use fresh veggies also)
3 stalks of green onions chopped finely
1 cup soy sauce
1/2 tsp garlic powder
1/2 tsp pepper
2 tbsp sesame oil(if you don't have sesame oil, use any cooking oil)
salt to taste

For better taste and texture, cook and refrigerate the rice the previous day itself. Just wash the rice and cook along with little salt and 1/2 tsp oil(or as per the instruction given on the back of your rice package).

The next day whenever you are ready to cook, heat the oil in a wok. When the oil is hot enough add the slightly beaten eggs. Scramble them making sure that they don't burn and saute till they get cooked. When the eggs are cooked add the chopped onions and vegetables. Saute them for another 5 mins. Now add the cold rice, salt, soy sauce, pepper and garlic powder. Mix well and cook on high flame for 5 more mins, make sure you saute them continuously while cooking so that they don't get burned at the bottom. Garnish with little green onions and serve hot with any curry or just plain ketchup. We like to have them with spicy shrimp curry.

Microwave Plantain/Raw Banana chips

2009-03-19T22:43:00.011-05:00

Everybody likes to munch something and when it comes to munching the best snacks is obviously "chips". But being health conscious/weight conscious you would like some better alternative to chips. These microwave plantain/banana chips would be one of the best mid-afternoon snacks at work as you can still enjoy chips without worrying. They are a little harder than the traditional fried chips but they taste equally good and definitely healthy. Just make them the day before and pack them to office so whenever you feel like munching you could have them:)

Ingredients:

2 Raw bananas/Plantains(You can use any variety, I used the raw version of the traditional nendram pazham)
1/4 tsp turmeric powder
salt to taste
2 tbsp olive oil(any kind of oil can be used, I prefer Olive oil)

Boil the plantains in water for 15 mins. Take them immediately from water and let them cool. Once they are cooled just remove the skin and slice them thinly either using a knife or a slicer. Add the oil, turmeric powder and salt to the slices and mix them well so that they are evenly coated. Now spread them as a single layer in a microwave safe plate/dish. Don't overcrowd the plate as that would result in uneven cooking of the plantains. If you don't have enough room for all the slices just cook them in batches. Cook them on high for 8 mins, taking the plate out and stirring them after every 2 mins. Keep an eye on the chips during the last 2 mins to avoid burning. Allow them to cool completely so they would get crispier.

Since these are good and healthy alternative for the normal snacks, I am sending them for the "Sunday snacks - Grab n Go" event hosted by Pallavi.

Mouthwatering Chicken tikkas

2009-03-17T21:55:00.011-05:00

As I have already told in my other posts, me and my husband both are big fan of any chicken dish. But for me if there is a recipe that doesn't need any time near the stove then its a real bonus:) This is one such recipe which is definitely a healthy and easy way to cook chicken. I still remember the first time I made this, I was so excited and happy the way it turned out. I make them very often at home as my husband is a big fan of this.

Seriously, doesn't it look gorgeous and inviting:) Even though I just now had it I couldn't help drooling on this

Ingredients:
(Serves 2)
1/2 lb chicken breasts (use only the chicken breasts for this recipe)
2 tbsp yogurt
2 tbsp ginger garlic paste
1 tbsp olive oil (you can also substitute butter but I always use Olive oil as it is heart healthy)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp black pepper
1/2 tsp cumin powder
1/4 tsp amchoor powder
salt to taste
pinch of orange red color
4 to 5 bamboo skewers or stainless steel skewers(you get them in almost all the stores)

Clean and trim all the visible fat from the chicken. Cut them into medium sized cubes(a little bigger than you cut for any chicken curry). Now in a big bowl mix all the other ingredients except chicken for marinate. Whisk them with a fork so that all the spices come together. Now add the chicken pieces to the marinate and coat them well in the spices. Cover and let it sit in the refrigerator for minimum 4 hrs(or even overnight).

If you are using the bamboo skewers just soak them in water for 30 minutes to prevent them from burning. Pre heat the oven to 425 F. Weave the chicken pieces one by one onto the skewers. For a better presentation you can alternate cubed onions, red peppers and green peppers between the chicken pieces. Otherwise just weave the chicken pieces alone onto the skewers and bake them for 25 to 30 mins or until the edges start browning. Remove the chicken pieces from the skewers and serve them hot.

Definitely try them at home and if you have any questions or doubts just feel free to email me, I would be happy to help:)

Pepper Chicken 2

2009-03-16T14:47:00.013-05:00

This is another one of my recipes for pepper chicken that is very different from the previous one. My little one was very sick for the last few days and so I couldn't spend much time in the kitchen. The whole Friday and Saturday he was running very high fever and both me and husband were constantly taking care of him. So on Sunday when he got a little better, I wanted to fix something quick for lunch. Then I decided on this pepper chicken which takes less than 30 minutes to cook and would require hardly 10 mins for preparation. I made this chicken along with rasam rice and it was very yummy.

Ingredients:
(Serves 2)

1/2 lb chicken breasts cubed
1/2 big onion sliced
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp oil
salt to taste
1 tsp pepper powder(optional)
whole garam masalas - 2 cloves, 1 piece cinnamon, 2 bay leaves, 1 green cardamom

To grind into coarse powder:
3 red chillies seeds removed
1 tsp black pepper
1 tsp cumin seeds

Clean and wash the chicken pieces and marinate them with the turmeric, salt and ginger garlic paste. Keep this in the refrigerator for at least 10 mins. Heat oil in a pan when the oil is hot enough add the whole garam masalas. Then add the onions and fry until they are soft. Now add the chicken pieces and saute for 5 mins. Then add the masala powder and mix thoroughly so that the chicken pieces are well coated with the masalas. Now cover and cook on medium to low flame for about 25 mins or until the chicken is cooked completely. If you prefer them a little hot then you can add 1 tsp pepper powder and mix well before turning off the stove. Serve this curry with rice or rotis.

Guilt free Simple eggless Chocolate cake

2009-03-13T20:29:00.009-05:00

Do you want to indulge in the pure ecstasy of the moist chocolate cake without feeling guilty? Then try this wonderful recipe of eggless chocolate cake which would definitely win your heart. This is a very simple recipe, even a 10 year old can make this cake perfectly. So if you want a bite of this simple eggless cake, grab your mitts and get ready for the show:)

Ingredients:

(Yields one 9 inch round cake)

1 1/2 cup of all purpose flour

1 1/4 cup of sugar

1/2 cup cocoa powder (I like it with strong chocolate flavour, if you want you can reduce the quantity to 1/3 cup)

1 tsp baking soda

1/8 tsp salt (just a pinch)

1 tsp vanilla extract

2 tbsp non-fat yogurt

1/4 cup extra light olive oil

1 cup cold water

Pre-heat the oven to 350F. Grease and flour a 9 inch round cake pan. In a large bowl sift together the flour, cocoa powder, salt and baking soda together. Add the sugar and mix well with a fork, so that all the dry ingredients are combined well. In a separate bowl combine all the wet ingredients (oil, yogurt, extract and water). Whisk them together using a wire whisk till they blend. Now add this to the dry ingredients and mix thoroughly. Pour the mixture into the 9inch round pan and bake at 350F for 25 to 30 mins or until a toothpick inserted in the center comes out clean.

Enjoy the cake with your favorite topping. You can also frost this cake.

Vazhapoo vadai/Banana blossom vada

2009-03-12T14:31:00.007-05:00

On a rainy day what would be a better snacks than a hot vada. I had a banana blossom left in my fridge and hence thought I could use them. The banana blossom adds a nice taste and crunchiness to the normal masala vada. Yet another simple recipe that would be a definite winner in your family:)

Ingredients:

1 small banana blossom/vazhapoo
3/4 cup bengal gram/channa dal
3 small red chillies
1 garlic clove
1/2 cup chopped onions
2 small green chillies chopped (adjust them according to your taste)
1/2 tsp fennel seeds
salt to taste
oil for deep frying

Wash and soak the channa dal along with the fennel seeds for 30 mins. Meanwhile work on the banana blossom. Peel the outer layers and discard them. Just collect the small florets found inside each layer. Take a small bowl of water and add turmeric to that. Immerse the florets immediately in this water, otherwise they would turn black. Repeat this until you reach the last layer where there wouldn't be any more florets. Chop these florets into small pieces and immerse them in the water till you cook.

Drain the channa dal and fennel seeds and pulse coarsely in the blender few times along with the red chillies and garlic. Add the chopped onions, green chillies, salt and the chopped banana flowers and mix them well. Heat oil in a frying pan. Prepare vadas and deep fry them in the oil till they turn golden on medium heat. Serve hot.

Simple Potato fry

2009-03-08T17:42:00.012-05:00

With all the running and chasing behind my little one, sometimes cooking is a real challenge for me. Especially preparing lunch during week days would be a little tough. So if I am making a last minute side dish for lunch then my first choice would be this simple potato fry. It takes no time at all to prepare this and taste great with sambhar, rasam, curd rice or lemon rice. After all who wouldn't love to cook something that taste great without any effort.

Ingredients:
(Serves 2)

2 medium sized potatoes
1 tsp sambhar powder
1 tbsp oil
salt to taste

Wash the potatoes and cut them into thick wedges along with the skin. Heat oil in a pan. When the oil is not enough add the potatoes. Saute for 2 to 3 mins and then add the salt and sambhar powder. Sprinkle little water and mix well so that the potatoes are coated well with the spice.
Cover and cook on medium to low flame for 5 mins. Then again sprinkle some water and cook for another 10 mins stirring frequently. Serve hot as a side dish for rice.

Mouth watering Gulab jamuns

2009-03-08T00:14:00.009-06:00

Gulab jamuns are the most popular dessert of our country. Those soft dumplings soaked in the sugar syrup would make anyone crave for more. Hot gulab jamuns along with ice cream is my husband's favourite combination. Its very easy to make these gulab jamuns from scratch. In India we used to make them with the khova. But after coming here I started using the non-fat dry milk instead of the khova. They are real treat for both our eyes and tongue: 0)

Ingredients:
(Yields 10 medium sized jamuns)

3/4 cup non-fat dry milk
2 tsp all purpose flour
1 tbsp ghee
1/4 tsp baking soda
2 tbsp +1 tsp yogurt
oil/ghee for deep frying

For the sugar syrup

2 cups water
2 cups sugar
1/4 tsp cardomom powder
few drops of rose essence

Combine the dry milk, flour, baking soda and ghee together and start crumbling. Then add the Yogurt little by little and start to knead. The dough should be soft but not too sticky so just add enough yogurt to make the dough, don't add all at once. Cover it with a wet cloth or tissue and let it rest for 5 mins.

Mean while boil the sugar and water together to make thin sugar syrup. Add the cardamom powder and rose essence to the syrup for flavour.

Heat oil/ghee in a pan. When you fry the jamuns, the temperature of the oil is very important. It should not be too hot as that would cause uneven cooking. So to check if the oil is hot enough, just drop a pinch of the dough into the oil. If the dough stays down in the oil before rising to the top of the oil then you can start frying the jamuns at medium to low flame. While frying the jamuns make sure to keep stirring the oil with a spoon continously as that would ensure even coloring. Once they turn golden remove the jamuns from the oil and drain them on a paper towel. Let the jamuns cool before adding them to the sugar syrup. Add the jamuns to the hot syrup and allow them to soak for at least 1 1/2 hrs before serving. You can serve them at room temperature or slightly warm them before serving. As I told you earlier, hot gulab jamuns with ice cream is a killer combination so please do try them and let me know how you like it:)

Soya chunks and vegetable pulao

2009-03-07T15:35:00.008-06:00

Soya chunks are good for the health. I try to make something out of them as frequently as possible. Today I made spicy soya chunks and vegetable pulao. It was really good and is very simple to make. I like one pot meals as they are easy to prepare and would require less oil and you could include as many veggies as possible.

Ingredients:

1 1/2 cups Basmathi rice

1 cup soya chunks

1 cup mixed veggies (I used red pepper, green pepper, green peas and carrots. You can use any combination of veggies or just frozen vegetables)

1/2 medium sized onion chopped

1/2 tomato chopped

2 green chillies chopped

1 tbsp ginger garlic paste

1 tsp yogurt

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/4 tsp turmeric powder

salt to taste

2 tbsp oil

1 tsp ghee

Whole garam masala - 2 cardamom pods, 2 cloves, 1 piece cinnamon, 2 bay leaves

Wash and soak the rice for 15 mins. Pre cook the soya chunks as per the instructions given on the box. I usually boil them along with 4 cups of water for 5 mins, then switch off the stove and keep them aside for another 10 mins. Then rinse them in water and squeeze the water out off them. It is very important to squeeze the water completely.

In a pressure cooker/pan heat the oil. When the oil is hot enough add the whole garam masalas. After they start spluttering add the onions and green chillies and saute till the onions turn transparent. Then add the ginger garlic paste and saute for 2 to 3 mins. Now add the tomatoes and saute for another 2 mins. Add the vegetables and cook them till they are half done. Finally add the pre cooked soya chunks, yogurt, turmeric powder, red chilli powder, coriander powder, garam masala and salt and mix them well. You can now add the rice and saute for few more mins.

If you are cooking in a pressure cooker just add the water and ghee and cook for two whistles or 10 mins whichever comes first. Alternatively after adding the water and ghee you can transfer the contents to a rice cooker and cook till they are done.

The aroma of the rice and soya chunks cooking will just make you hungry. It has an very nice flavour and taste. You might not even need any curry or side dish for this rice just serve them hot along with raita.

Easy Ragi Idiyappam

2009-03-05T19:27:00.005-06:00

Ragi is a very good source of calcium and iron. I had seen people especially in villages taking ragi for breakfast. Including ragi in kids diet is very good for them. We introduce ragi porridge to babies even before they are an year old. As they grow you can start giving them ragi roti, idiyappam, puttu etc., at various stages. I had seen toddlers liking idiyappam a lot and so this is one way you can make them eat ragi.

This recipe is not only for the kids, even we can eat them at any time of the day. I usually make them as evening tiffin. It is a very simple and easy recipe, do try if definitely.

Ingredients:
(Serves 2)

1 1/2 cups of Ragi flour
1/2 cup of Rice flour
1 1/2 cup of water
2 tbsp of oil
salt to taste

Boil the water, salt and oil in a pan. When it comes to a rolling boil add the rice and ragi flour. Combine the flour with the water by stirring it in and switch off the stove immediately. Cover it with the lid and keep aside. After 5 mins gently knead to form a smooth dough. Meanwhile grease the idli/idyappam plates. Fill a murrukku/idiyappam press with the dough and press them into the plates. Steam for 7 to 10 mins or until done.

You can serve them with little grated coconut, sugar and cardamom powder for the kids. This also goes very well with vegetable stew, kurma, tomato masala and egg curry.

Feeding toddlers is definitely a challenging job. They have their own preferences. Sometimes I even bribe him with his favourite snacks to make him eat healthy food:) So when Padmajha annonced the "Tasty Bites for Toddlers" event, I got interested. I am eagerly waiting for the round up of this event, as it would be an excellent opportunity to learn different recipes for feeding the picky toddlers. And this recipe is a contribution from me for the event.

Tempting Boondhi Ladoos

2009-03-04T00:48:00.012-06:00

In South India, Ladoos hold a special place among all the other sweets. Whether it's a wedding/ engagement/ baby shower or any other such occasion, you could always spot these "Ladoos". It is a custom in our place to send the bride to her in-law's place with lots of sweets and one such important sweet is Ladoo. I could still remember the ladoos, the cook made for my second sister's marriage. It was the best one I had ever tasted and everyone loved them.

My mom used to make them for Diwali, long time back. We used to have them for at least two weeks, even after Diwali. I remember coming from school eagerly for those ladoos. But as she got busy with our marriages she stopped making them at home.

I always prefer to make the sweets at home because it saves time and money. Also here its very difficult to get fresh sweets. This is a very simple and easy recipe for the yummy ladoos. I don't like if the ladoo is too dry, I usually prefer them moist and dense. I make very small batches of them as our evening snacks. You can increase the amount as per your requirement.

Ingredients:
(Yields 8 to 10 medium sized ladoos)

For the boondhi:
1 cup besan flour
1/2 tsp rice flour
pinch of salt
pinch of baking soda
Oil for deep frying

For the sugar syrup:
1 1/4 cup sugar
1/3 cup water
1/4 tsp cardamom powder

you will also need:
1 tbsp broken cashews
1 tbsp golden raisins
1 tbsp ghee

Sieve the besan and rice flour and mix them together. Add the salt and baking soda to this mixture. Add water little by little and bring this to bajji batter consistency(Don't add too much water as the boondhi's will go flat). Now heat oil in a kadai or pan. When the oil is hot enough reduce the flame. Hold a boondhi strainer(I don't have one so I used normal spatula with small holes what we call as jalli karandi) near the oil. Pour one big spoon of the batter on the strainer and gently tap it with the spoon so that the boondhis will start falling into the oil. Don't hold the strainer/spatula too far from the oil as the boondhis will loose their shape and become elongated. Fry them on low flame. When they are 3/4th cooked, take them out from the oil and drain on a paper towel. Follow the same procedure for the remaining batter.

When you are finished frying the boondhis. Take the ghee in a small pan and fry the cashews and raisins until they turn golden. Keep them aside.

Now make the sugar syrup by boiling the sugar and the water till one string consistency. Add the cardamom powder to the sugar syrup. Now switch off the stove and add the fried boondhis, cashews and raisins to the syrup. Mix them well and let it rest for 5 mins. After 5 mins when they are still warm shape them into balls by pressing nicely using wet hands(make sure you don't burn your hands). Allow the ladoos to cool completely to hold their shape.

Goat Liver Masala

2009-02-28T15:25:00.006-06:00

Everyone in my family will definitely know my husband's favourite Sunday breakfast, "Poori with Goat liver masala". Only after coming here, he couldn't have them regularly. But when he was in India he used to enjoy his Sunday breakfast so much and would never miss them for anything:) Since he absolutely loved them, his mom would get the "Goat Liver" first thing on Sunday mornings and prepare them for breakfast. Since I used to be a vegetarian my mom-in-law used to make special side dish for me:)

Before marriage even my mom always used to insists us to eat the Goat liver. She used to say that it has lots of vitamins and irons and is very good for the health. But in my family everyone used to prefer seafood and so my mom would make them only once in a while. My mom usually makes them as a dry curry, I would post that recipe soon.

This is my mom-in-law's style. Even before my marriage I learnt this recipe from her. Probably this was the first recipe I learnt from her. This masala goes very well with Poori /Roti/Dosa/Idly but we had never tried with rice.

Warning: Poori with this masala is really addictive....if you have it once then you cannot stop thinking about the taste.

Ingredients:

1 lb Goat liver washed and chopped into bite sized pieces
1 medium sized onion sliced
1 tomato chopped
2 green chillies slitted
5 to 6 garlic cloves peeled
2 1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 cup grated coconut
1/2 tsp fennel seeds
2 cloves, 1 big piece of cinnamon, 2 cardamom pods, 2 bay leaves
salt to taste

Heat oil in a medium sized pan. When the oil is hot enough add the fennel seeds and whole garam masalas. When the garam masala start to splutter add the onions, garlic and green chillies. Saute till the onions turn transparent. Then add the chopped tomatoes and cook till the oil start leaving the sides. Now add the goat liver, salt, turmeric powder and all the spices and mix. Add 3 cups of water to this masala and close the pan. Let it simmer for 20 to 25 mins or until the goat liver gets cooked completely. Meanwhile grind the coconut into a smooth paste by adding little water. Add this coconut paste to the cooked liver masala and cook for another 10 mins. Garnish with chopped coriander leaves and serve hot.

Spinach Wheat Pinwheel Rolls

2009-02-26T19:22:00.017-06:00

I am a big fan of Popeye and so a big fan of Spinach. During pregnancy I used to make spinach twice a week. I could eat spinach in any form. But to make him eat spinach....hmmmmmmmm...
I usually bribe him with chicken whenever I make spinach or else I would sneak some spinach in his favourite snacks like cutlets, pizza, lasagna or pakoda:) This is one such way to make him eat spinach.

Ingredients:
(Yields 6 rolls)

1/2 packet of 7g /14oz rapid rise yeast
3/4 cup Whole wheat flour
1 1/2 cup of all purpose flour
3/4 cup warm water (110F to 120F)
3/4 tsp sugar
1/2 tsp salt
1 tsp butter

For the filling
2 cups washed and chopped spinach(You can use frozen spinach also)
1/2 tsp red chilli flakes
1 tsp pepper powder
2 garlic minced
salt to taste
1 tsp olive oil
1/4 cup mozzarella cheese

To prepare the filling:

In a pan heat the olive oil, when the oil is hot enough add the minced garlic. Saute the garlic for 2 mins at low flame. Then add the red chilli flakes and saute for a minute. Now add the chopped spinach(squeeze out the water completely), salt and pepper. Cook till all the water from the spinach is absorbed.

To prepare the rolls:

In a large bowl, dissolve the yeast in the warm water. Add the sugar, butter, salt and 1/2 cup of all purpose flour and beat until smooth. Now stir in the remaining all purpose flour and wheat flour to form a soft dough.

Turn this onto a floured surface and knead for about 6 mins to get a smooth, elastic dough. Apply some oil on the surface of the dough. Cover and let it rise in a warm place until doubled for about 30 mins. Punch dough down. Turn this dough into a floured surface and roll into a rectangle(approx. 6-in x 5-in). Now top this with the filling leaving 1/2 inches on each side. Sprinkle the cheese over it. Roll up like jelly-roll style, starting with a long side; pinch the seam side to seal. Then cut this into 6 rolls. Place rolls cut side up on a baking pan. Cover and let rise until doubled for about 15 mins. Bake at 350F for 25 to 30 mins or until golden. Let it cool completely before serving.

Italian Roasted Potatoes

2009-02-25T23:27:00.005-06:00

Potato is one vegetable most of us eat without complaining about the taste. If we invite our friends for dinner, we would make at least one potato dish. This is one such dish that is very simple to make for your guests. The aroma of the potatoes and the herbs baking in the oven would really make your guests hungry:)

Ingredients:
(Serves 2 to 3)

1lb small red potatoes.
1tbsp olive oil
1 tbsp Italian seasoning
1/2tsp garlic powder
1tsp pepper
salt to taste

Wash and cut the potatoes into big chunks. Place them in a big bowl and drizzle with the oil. Sprinkle the seasoning, salt, garlic powder and pepper over the potatoes and toast to coat evenly. Transfer the potatoes to a baking pan and bake at 400F for 30 mins. Stir them once and bake again at 350F for another 10 mins or until they turn golden. Serve hot.

Whenever we eat in Olive Garden, I just love the potatoes that they give us a side. This is one such version of mine. So when I saw the "It's A Vegan World: A Food Event" hosted by Vaishali, I didn't even want to think. I just decided this must be the one I should be sending. I am sending this to the "It's A Vegan World: A Food Event".

Poha and Moong dal payasam

2009-02-23T19:08:00.010-06:00

I had some left over of thick variety poha, that has been sitting in my pantry for a long time now. When I saw it today I thought I should make something with that and finish it. I was so in a mood for something sweet and I thought I would make poha payasam. But there was not enough to make for 2 people, so I just added some moong dal along with it. It came out real good. Even my husband who normally eats very little payasam liked it.

Ingredients:

(Serves 2)

1/2 cup yellow moong dal

1/2 cup thick variety poha

1 cup grated jaggery

1/2 cup coconut milk

1/4 tsp cardamom powder

1 tbsp broken cashew nut

1 tbsp golden raisins

1 tbsp sliced coconut

3 1/2 cups water

1 tsp ghee

Wash and soak poha in water for 15 mins. Meanwhile in a small pan fry the moong dal in 1/2 tsp ghee on medium flame till golden. In a separate pan boil the water. When it comes to a rolling boil add the moong dal and cook. When the moong dal is 3/4 cook, add the poha and cook for another 10 mins on medium flame. Then add the jaggery and coconut milk. Cook till the jaggery is completely dissolved. Now fry the cashew, raisins and coconut slices with the remaining ghee and garnish the payasam. Serve hot.

You can increase the amount of ghee for richness.

Pepper chicken

2009-02-22T15:47:00.012-06:00

There is nothing like a good non-veg meal on a Sunday afternoon. Today we had Eggplant sambhar and pepper chicken. This yummy chicken is adopted from my mother-in-law's mutton recipe. She usually make this with mutton. Since I buy mutton only once in a while, I usually make this with chicken. Its very simple and takes less than 10 mins for preparation and 20 mins for cooking.

Ingredients:

1 lb chicken cut into bit size pieces(I used boneless skinless chicken breasts)
1/2 tsp turmeric powder
1 tsp salt(adjust according to your taste)
2 tbsp oil

To grind into a coarse paste:
8 to 10 red pearl onions/sambhar onions(washed and peeled)
2 garlic cloves peeled
1 small green chilli chopped
1 tsp pepper
1 tsp cumin seeds
1 tsp fennel seeds
3 cloves
1 inch cinnamon piece

Wash and marinate the chicken with the turmeric powder and salt. Let the chicken sit in the refrigerator for 15 to 20 mins. Meanwhile grind the above ingredients with little water into a coarse paste, don't grind them into a smooth paste as that would change the taste. Take a non-stick pan(or traditional kadai which we use in India) and heat the oil. When the oil is hot enough add the chicken pieces and cook on medium heat for 5 mins. Now add the ground masala and mix it well with the chicken. Close the pan with the lid and let it simmer for 15 to 20 mins or until the chicken is cooked completely. Don't add water to the chicken while cooking. By the time the chicken is ready all the chicken pieces would have been completely coated with the masala. Garnish with chopped coriander leaves and serve.

This chicken goes very well with sambhar, rasam, korma, moor kuzhambu or just plain curd rice. Do try this Pepper chicken and let me know your comments.

Cauliflower and Peas pulao

2009-02-21T13:34:00.004-06:00

You cannot always make elaborate meals. Sometimes you might be out of veggies or time or ideas. On any such occasion you could make this. A quick fix that would definitely score. Its also a good choice if you want to pack lunch for someone.

Ingredients:

1 cup Basmathi rice

1/2 cup chopped cauliflower florets

1/4 cup frozen peas

4 to 5 garlic cloves

1 inch ginger

2 green chillies

1/4 cup chopped onions

1 tsp salt(according to your taste)

1 tbsp oil

1/2 tsp ghee

1 tsp cumin seeds

little pepper and cumin powder

Wash and soak the rice for 30 mins. Cook the rice with half the salt separately(Use water as per your rice, I use 1 1/2 cups of water). Meanwhile soak the cauliflower florets in hot water for 5 mins. Grind the ginger, garlic and green chillies into a paste. Heat oil in a pan. When the oil is hot enough, add the cumin seeds. Then add the chopped onions. Saute for 2 mins and add the ginger garlic and green chilli paste. Saute for 3 mins. Now add the cauliflower and saute till they are half done. Then add the frozen peas and cook till the veggies are done. Add the remaining salt, ghee and the cooked rice. Mix them carefully with the veggies without breaking the rice. Finally sprinkle some pepper and cumin powder and mix. Serve with any curry or just with plain raitha. A yummy meal with less effort:)

Instead of the ginger, garlic and green chilli paste, you can use stored bought ginger garlic paste and finely chopped green chillies.

Walnut and Raisin Bars

2009-02-20T19:52:00.010-06:00

Eating walnuts were always an challenge in India. Breaking them and eating them was a difficult task. I don't know if they sell the nuts alone there without the shells. As we always bought them with the shells, whenever we buy them there would be a war between us and the walnuts. It has an unique taste among all the other nuts. When we were kids we used to even have a competition to see how many one can break and eat:)

After coming here my job was made easy. When I was pregnant with my little one, someone told me that walnuts are a good source of Omega3. So I used to get lots of those chopped walnuts from the stores and eat them regularly:) If there is someone who could tell you all the possible ways to use walnuts I might be the best person. Since I decided to eat them regularly, I used to toast them and sprinkle a lot in my ice cream, cake, sweet puttu, carrot halwa(I had a sweet tooth during by pregnancy)...I used to make banana nut muffins very often(as I was also that eating banana regularly is also good during pregnancy).

So when I saw the event "Announcing Lets Go Nuts: walnuts and pecans " I thought I should definitely send something. So I made these bars. This is a healthy bar with the goodness of the oats, walnuts and raisins. It is a very simple and easy recipe which you can make at any time. It takes very less time to prepare and bake.

Ingredients:

1 1/2 cups Quick cooking oats

1/2 cup chopped walnuts

1/4 cup golden raisins(you can use any raisins)

1/3 cup Dark brown sugar

3 tbsp honey

2 tbsp canola oil

2 tbsp butter

1/2 tsp cinnamon powder

Preheat the oven to 350F. Meanwhile melt the butter in a pan on the stove. Once the butter is completely melted remove from the heat and quickly stir in the oil and honey. Mix them completely. Add the oats, sugar, walnuts, raisins and the cinnamon powder to this and mix until all the ingredients blend together. It should be a little crumbly but if it is too dry then add few drops of oil to the mixture. Now pour this mixture in a 8x8 inch square baking pan. Press the mixture tightly with the back of the spoon. Now bake them in the preheated oven for 20 mins. Cut them into squares when they are still warm(Don't remove them from the baking pan as they have to cool to hold the shape). Cool them on a wire rack. Munch them whenever you like:)

I am sending this as an entry for the "Announcing Lets Go Nuts: walnuts and pecans " .
Since they also fit into the healthy and easy to gran and go as a snack, I am sending them to the "Sunday snacks - Grab n Go" event hosted by Pallavi.

Bread Omelette - Quick and easy

2009-02-19T21:05:00.029-06:00

Well when you are really lazy to cook breakfast or a snack then you could try this. We used to eat this very often in a juice shop near my home. It tastes really yummy....and a better way to substitute whole wheat bread instead of the regular white bread. For kids reduce the amount of chillies. For a quicker version use store bought salsa instead of the chutney.

I have tried to explain the procedure with pics for better understanding. Do try this recipe and let me know your comments:)

Ingredients:

2 Eggs

4 slices of any kind of sandwich bread (I used whole wheat bread)

1/2 onion chopped finely

pinch of turmeric powder

salt and pepper to taste

few drops of extra light olive oil

(you can use butter/ghee/cooking oil instead of olive oil)

Chutney/Spread:

1 1/2 cup washed and chopped coriander leaves

1 inch of ginger

1/4 cup roasted channa dal

2 green chillies(adjust according to your spice level)

salt to taste

Grind the chutney using a blender. Toast all the bread slices slightly on one side until it turns little golden in color. Spread the chutney on the toasted side as shown below.

In a bowl take few drops of water and add the turmeric powder, salt and pepper and mix them completely(this will make the turmeric, salt and pepper to mix with the egg completely). Now break the eggs and add to this. Whisk the egg using a spoon/fork. Add the chopped onions and blend this with the egg mixture. Heat oil in the pan and spread half the mixture to make one omelette.

When the egg is almost done place 2 bread slices on the egg with the chutney side down. Let the egg cook completely.

Now fold the slices carefully with the omelette sandwiched. You can scrape the eggs on the sides of the bread and stuff them in the center. Cook till the bottom slice turns golden.

Then flip the bread omelette so that the other slice gets toasted. When the other slice also gets golden, remove from the pan. Now repeat the same procedure with the remaining egg mixture and the other two slices. Serve hot with ketchup:)

Healthy Wheat Pizza - Eat guilt free

2009-02-18T19:21:00.014-06:00

I would have already mentioned that I am always conscious about what I eat. But I never avoid any kind of food. Wherever possible I would try to make an healthier version of the food and enjoy them without guilt. One such food is pizza.

I make a healthier version of it replacing half the quantity of all-purpose-flour with whole wheat flour,using less amount of cheese and adding as much of veggies as possible. We both enjoy this in the evenings after he comes home and have a very light dinner. It is very easy to bake them at home. I have tried to explain the procedure step by step with the pictures, but if you have any questions please feel free to contact me.

Ingredients:
(Serves 4)

For the dough:
3/4 cup whole wheat flour
3/4 cup all-purpose-flour(you might need extra flour for dusting)
3/4 to 1 cup warm water(not too hot but just about 120F)
1/2 tsp salt
1/4 tsp sugar
2 tbsp and 1 tsp of extra light olive oil
1 packet of quick rising yeast(I use Fleischmann's RapidRise 7g packet)

For the topping:
1/3 cup Pizza sauce(store bought)
1 cup veggies your choice(I used chunks of onion, green pepper, red pepper and pineapple)
1/3 cup part skimmed mozzarella cheese
red chilli flakes and pepper to taste

Combine the salt, sugar, yeast and water in a bowl. Whisk them with a wire whisk or spoon so that the yeast gets completely dissolved. Leave it for 5 mins. Then add the 2 tbsp oil, wheat and all-purpose-flour to this yeast mixture. Knead the flour and when it comes together as a dough transfer the dough to a dusted surface and knead them into a smooth elastic dough. Add flour if it still sticks to your hands. Keep this in a bowl and sprinkle little oil on the dough so that it doesn't get dry. Cover it with a wet cloth and keep it in a warm place for 20 to 30 mins.

The dough will rise as shown below.

Transfer the dough into the working surface dusted with flour. Punch them hard with your hands(dust your hands with little flour). Then roll the dough into a circle with either a rolling pin or just with your hands. You can roll them to any desired thickness..however you like them...as some go for thin crust and some for thick. I make thicker crust as that is what he likes.

Then spread the pizza sauce and sprinkle the pepper and red chilli flakes.

Top them with the veggies.

Sprinkle the cheese above the veggies.

Bake them in a preheated oven at 500F for 8 to 10 mins or until the cheese turns golden. Go ahead, slice and serve them hot.

I am sending this to the "Sandwich event" hosted by Sindhura.

Egg Briyani

2009-02-17T14:03:00.011-06:00

Briyani is an all time favourite of my husband. He used to always make fun of me saying that he proposed to me just for my briyani. Before marriage I used to make only the traditional Virudhunagar briyani. But after coming here I learnt to make the layered briyani which is very easy to make for a crowd.

Egg comes very handy in case I don't have sufficient meat or seafood to cook. Egg briyani has an unique flavour and taste. Last week we invited few of our friends for dinner. There were both non vegetarians and few vegetarians who take only eggs. So I made this Egg briyani for them. It was a big hit and finally there was nothing left for us to eat. So immediately my husband asked me if I could make some again this week. So as promised, today I made them just for us:)

Ingredients: >
1 1/2 cups Basmathi rice(washed and soaked for at least 30 mins)
3 Eggs (boiled, peeled and cut into halves)
1 cup onion sliced
1 tomato chopped
1 tbsp ginger garlic paste
1/4 cup and 1 tbsp mint leaves(washed and chopped roughly)
1/4 cup and 1 tbsp coriander leaves(washed and chopped)
2 green chillies (seeds removed and slit)
1/4 cup yogurt
2 tsp briyani masala (any brand, I use Shan)
1/2 tsp garam masala
1/4 tsp red chilli powder(optional for extra hot)
1/4 tsp turmeric powder
1 1/4 tsp salt(according to your taste)
pinch of food color/saffron threads (if using saffron, soak them in hot water for some time)
3 tbsp oil
1 tbsp ghee
3 bay leafs
3 cinnamon sticks
5 cloves
2 black cardamom pods
2 green cardamom pods
1 tsp fried onions (optional)

Heat the oil and 1/2 tbsp ghee in a pan, when the oil is hot enough add 2 bay leafs, 3 cloves, 1 black cardamom, 2 cinnamon sticks and 1 green cardamom pod. Then add the onions and green chillies. Saute them till the onions turn golden color. Then add the ginger garlic paste and when the raw smell disappears add the 1/4 cup of mint and the coriander leaves and saute. Finally add the tomatoes and cook till all the tomatoes are mashed. Now add the yogurt, 1 tsp of salt, turmeric powder and the spices. Cook till the oil separates and all the masalas are combined. Switch off the stove and add the eggs. Mix them carefully so that the eggs get completely coated with the masala without breaking.

Meanwhile in a separate vessel take 6 cups of water and add add the remaining whole garam masalas, 1/4 tsp salt and 1 tbsp mint leaves and coriander leaves. Bring them to a rolling boil and add the rice. Cook the rice for 5 mins(or until 3/4 done). Drain the rice immediately and fluff it off with a fork.

In a oven safe dish layer the egg masala in the bottom. Then top them with the cooked rice. Sprinkle the remaining ghee, food color/saffron soaked water, fried onions and few mint and coriander leaves. Cover and cook in a preheated oven at 250F for 30 to 35 mins or until the rice is done.

The picture above shows the briyani hot from the oven ready to be mixed and served. Before serving just mix the rice using fork or the back of a spatula without breaking them. Serve hot with raita or any curry.

We had them with shrimp curry:)

Tandoori Chicken

2009-02-16T14:40:00.006-06:00

Me and my husband can eat chicken at any time. He used to like Chicken 65 so much and so after our marriage I used to make it every week. But since it is deep fried, I was looking for a healthy alternative. When we went for an Indian restaurant here, we had the Tandoori chicken and it was good except for the spice level. After coming home I thought I could give it a try. And then after so many trial and error methods I finally started making them perfectly.

Crispy and juicy Tandoori chicken with rasam rice is our favourite combo. But we have them along with Briyani and sambhar rice also. This time we had them with Chicken briyani(one of our friends made the briyani and she makes it really good). This recipe requires very minimal effort but you need to marinate them for a long time for better taste.

Ingredients:
6 Chicken leg pieces (Skin and fat removed)
1/4 cup curd
2 tbsp ginger garlic paste
1/4 tsp turmeric> <>>1/4 tsp amchoor powder
1/2 tsp pepper powderIV>

1 tsp chilli powder (you can add less for mild, we like it hot)
1 tbsp any Tandoori powder (I use Shan)
2 tbsp Olive oil
1 tsp Salt or according to your taste

Wash the chicken pieces. Make slits on the sides of the chicken with knife and also slightly pierce them with fork so that the masala could penetrate. In a big bowl make the marinade with all the ingredients listed above. Add the chicken pieces to the marinade and coat them well with the marinade, you can even apply some marinade through the silts in the chicken using the fork. Cover and refrigerate overnight(You can even marinate for just 4 or 5 hrs). Now preheat the oven to 425F. Arrange the chicken pieces in a baking tray and bake them for 30 to 40 mins or until tender(depends on the size of the chicken pieces and your oven). Then keep them under broil for 3 to 5mins(this gives the outer layer extra crispiness you can omit this step if you want them soft). Keep and eye when you broil them as it would bet burned easily. Garnish with raw onion rings, sliced carrots and lemon wedges and serve.

This makes a perfect party food for guests. Everyone just loves it and it takes less effort while you are cooking for a big crowd. So next time you invite someone just give this a try and it will be a sure hit:)

Whole Masoor Dal Curry

2009-02-14T14:45:00.011-06:00

When we visited our friend's place two years back, they made this curry for dinner. We both had never tasted masoor dal before, but had no choice then. But the moment we tasted this we both knew that it is definitely a keeper. It had a nice texture and a unique taste. I got the recipe from her immediately. I adjusted the spice and flavourings to suit our taste. This is a very simple and easy recipe that goes very well with plain basmathi rice, roti, pulao etc.,

You can get this dal labeled as "Lentils" in small packets in any American or Mexican grocery shops. I make this curry regularly as it is tasty, healthy and also very appetizing. I had very little oil as it tastes good even without too much of oil.

Ingredients:

1 cup of Whole masoor dal
4 cups of water
1/2 tsp garam masala
1 tsp red chili powder
1 tsp coriander powder
1 tsp crushed kasoori methi
1 medium sized onion sliced
1 small tomato chopped
1 tbsp ginger garlic paste
1/2 tsp cumin seeds
salt to taste
2 tbsp oil

In a pressure cooker add the dal, water along with the salt, spices and kasoori methi and cook for 4 whistles or until it becomes soft but not mushy. In a separate pan heat the oil. When the oil is hot enough add the cumin seeds. Then add the onions and saute till they turn transparent. Now add the ginger garlic paste and saute for 2 to 3 mins. Then add the chopped tomatoes and saute till all the tomatoes gets cooked and oil starts oozing out. Finally add the cooked dal to this and simmer for another 10 mins. Switch off the stove and serve hot with roti or rice.

Ashwini of "Ashwini's Spicy Cuisine" is hosting the Lentils Mela. Do check the link given below to see the details, she has provided lots of information on the health benefits of various lentils.

This is my entry for the "Lentils Mela" hosted by Ashwini.

Methi Pulao

2009-02-13T18:28:00.006-06:00

If I have to fix a quick lunch and could find fresh methi leaves in my fridge then immediately I will make this methi pulao. It has a nice aroma and is very delicious. You can have this with any curry or simply with raita or just with plain potato chips.

Ingredients:

1 cup Basmathi rice
1/2 fresh methi leaves chopped
1/2 cup diced green and red bell pepper
1/2 medium sized onion sliced
2 small green chillies(remove the seeds and slit)
1 tsp grated ginger
1 tsp grated garlic
1/2 tsp fennel
1/2 tsp garam masala
1/2 tsp coriander powder
1 1/2 cups of water
salt to taste

Heat oil in a pressure cooker, when the oil is hot enough add the fennel seeds. Then add the onions and green chillies. When the onion turns transparent, add ginger and garlic and saute for 2 to 3 mins. Then add the methi leaves and bell peppers and saute for another 2 mins. Now add the washed basmathi rice and saute. Add the salt, garam masala, coriander powder and water. Close the lid and cook for 2 whistles(or 10 mins after you put the weight on the cooker).

Masala Tea and Crunchy Butter biscuits/cookies

2009-02-10T09:26:00.028-06:00

After a long day of work, when he is very tired he needs nothing but a cup of tea. But he knew that he would scare me off if he ask me, so he either wouldn't ask for it or he would silently enter the kitchen and make his own cup. Since I had never tasted tea or coffee in my life (till now) I used to be really scared that I would never come up with a decent cup of tea. At least coffee I had the courage to make as there were instructions given on the label. But tea!!!!! how would I know which goes first, water or milk. I know that I could have asked my mom or mother-in-law but I was really embarrassed....even before marriage everyone used to say that I am a good cook. I used to try different cuisines but 'tea' never...it was like I had sworn against tea.

Finally I decided that if there is one person whom I could ask without spoiling my image then it would me my husband. So I asked him for a class room session. He was very happy to teach me (a chance to boss around). In the beginning it used to turn slightly bitter. I was really frustrated about the keep trying concept with this, but he neither complained about my attitude nor wasted the tea I made but gave honest feedback. Then slowly I started improving with time.

Now I am so proud and happy to say that he really loves my tea. I started with plain tea, then tried flavoured like cardamom tea, ginger tea and now its always the masala tea. Even though I have not tasted this I could really see that people loved this whenever they have it at my place.

Ingredients:
(for 1 cup)

1 cup water
1/2 tsp whole black pepper
3 cloves
1 inch cinnamon stick
2 cardamom pods(slightly crushed)
1 inch ginger(grated)
1 1/4 tsp of sugar
1/2 cup milk
3/4 tsp tea leaves(any brand)

Boil the water in a pan. When it starts boiling add pepper, cloves, cinnamon, cardamom and ginger. Wait till the water reduces to half the quantity. Then add the tea leaves and let it boil for 2 mins. Then add the sugar and milk. Wait till it comes to a rolling boil. Switch off the stove and filter this using a tea filter. Serve hot with biscuits/cookies.

I may not know how the tea taste but I definitely know the taste of the butter biscuits that I serve along with this tea. When I used to be a kid we used to always get these biscuits and stock them. It will be served along with tea or coffee to the unexpected guests. There is a place near my home where they make these biscuits fresh and pack them for distributing to other shops. We used to get them hot from the oven. They taste heavenly especially during rainy season.

Butter biscuits

Ingredients:
(Yields 6 biscuits)

1/4 vegetable shortening
1/4 sugar
1/2 cup All purpose flour
pinch of salt and baking soda

Cream the sugar and shortening using a wire whisk. Then add the salt and baking soda and then start adding the flour little by little to make a dough. Then divide them into 6 small balls. Flatten them using your palm. Bake them in a preheated oven at 350F for 12 to 15 mins or till they turn golden brown. Munch these with a cup of tea or coffee and enjoy.
Note: You may wonder why there is no butter in these biscuits:) I seriously don't know why they call this "Butter biscuit" since they use only "Dalda"(Hydrogenated vegetable oil) to make them in our place.

In most places tea is always served with one such biscuits. I had seen so many of my friends and families dipping their biscuits in the tea and savouring them. So when I saw the 'Made for Each Other' event in Asvadha I immediately thought of this "Cute couple". A hot cup of tea with crunchy biscuits is a perfect combination and hence make a perfect pair so I am sending this entry for the 'Made for Each Other' event.

Update:

I just baked 3 batches of these biscuits for Valentines Day for all the kids around my place:)

It came too good so I couldn't resist and hence treated myself with some.

Oats Pesarattu with Garlic chutney

2009-02-04T00:28:00.011-06:00

Pesarattu is one of my favourite tiffin. Whenever I go to a good Andhra restaurant I used to eat this. When I realized that it was a very easy recipe, I started to make them regularly. Especially during my pregnancy I used to eat pesarattu a lot. I add Oats to this pesarattu for two reasons: to make my hubby eat oats:); I also feel that oats gives a little crunchy taste to this.

Ingredients:
(Yields 7 to 8 dosas)

1 cup whole green moong dal
1/2 cup oats (quick cooking oats)
2 tblspn raw rice
1 or 2 green chillies
1 inch ginger
salt to taste

Wash and soak moong dal and rice together for 2 to 3 hrs. Then grind them along with oats, green chillies, ginger and salt adding water. The batter should be smooth and of pouring consistency. Heat a tava or griddle. Then pour a spoon full of batter on the center and spread it like you do for normal dosa. Wait until the bottom turns golden color. Sprinkle oil over the dosa and spread the oil evenly, using the back of the spatula. Now reverse the dosa and let it cook for few seconds. Serve this pesarattu with peanut chutney/ginger chutney/ garlic chutney.

Today we had them with garlic chutney.

Garlic Chutney
Ingredients

1 small garlic clove peeled
1/2 cup grated/shredded coconut
2 tblspn roasted channa dal
2 to 3 dried red chillies(adjust spice according to taste)
salt to taste

For tempering:
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp split black gram dal
few curry leaves
little asafoetida

Dry grind roasted channa dal, red chillies, garlic and salt. Then add coconut and water and grind them to a smooth paste. Heat oil in a small pan for tempering and add asafoetida, mustard seeds, split uradh dal and curry leaves. Let the mustard seeds splutter, then add this to the chutney and serve.

Stepping into my fantasy world with Reduced fat Jam Cookies/Biscuits

2009-02-02T16:38:00.004-06:00

It feels soooo amazing to finally start my own blog. Cooking has been my passionate hobby since I was in high school. It always felt too right for me to be in the kitchen. My family was very big. Everyone had different tastes and different preferences and it used be very challenging for me to cook there. Cooking in my Mom's kitchen is the toughest job, she is a big critic and I was always scared of any disasters. After marriage I have a kitchen of my own and a guinea pig (who married me). He always encourages me to try different items and is ready to take chances:) Whatever I am blogging here are the recipes that I have tried and tested.

So from today there will be lots of fireworks in my kitchen and I hope it will be worth all the efforts:)

Whenever my sweet tooth nags me for something, immediately I will make this cookie. Believe me it is very easy to make and nothing can go wrong. I am always a little conscious about what I eat, so I use Butter blend/Butter substitutes instead of regular butter wherever possible to reduce the fat. You can use butter if you like(I had never tried them with regular butter) but trust me these cookies are really good even with the butter substitute. I like my cookies soft and chewy so here is the recipe:

Ingredients:(Yields 9 cookies)

1/4 cup Smart balance 50/50 butter blend (you can use any brand but check the label if it is suitable for baking)
1/4 cup sugar
1/2 cup flour
pinch of cardamom powder
2 tblspn of Jam (I have used mango Jam)

Keep the butter in room temperature for about 5 mins and cut them into small pieces. Whisk the sugar and butter together till they mix completely. Then add the cardamom powder and flour to this mixture and combine to make a dough. Meanwhile pre-heat the oven to 300F.
Make small balls out of the dough and flatten them slightly with your fingers. Press your thumb in the center and make a hollow impression. Then fill them with the jam. Place them in a cookie tray(I use the non-stick one so didn't grease them) and bake them till they start to brown around the corners.I never bake cookies in batches as we like them fresh from the oven and hence the small quantity:)