Veg puffs aka Baked Samosas

Hosting a tea party? Ran out of options for hot breakfast? Craving for a samosa but want to stay out of deep frying? Well here is the answer for all.If you make it once, will never stop making it. This snack is extremely popular with my family and friends. 

Ingredients: (makes 9 puffs)

Pepperidge farm Puff Pastry Sheets (from the frozen dessert section of a grocery store) – The box has 2 sheets,1 sheet makes 9 puffs

For the stuffing:

Oil – 2 tsp
Cumin: 1tsp
Garlic-4 cloves, finely chopped or crushed
Garam masala: 1tsp
Onions – 1/4 small, finely chopped
Potato – 1 boiled Russet potato. Mash it lightly or chop roughly.
Salt – to taste
Peas– 1/4 cup
Turmeric powder – 1/8 tsp
Thai Green Chili – 2, finely chopped

Method:

1. Take one sheet out of Puff Pastry box and thaw at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.

Stuffed puffs before baking

3. For the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add cumin, garlic, green chillies. Sauté for half a minute.
5. Add Onions and sauté till they turn translucent.
6. Add in turmeric, Potatoes and salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked. Add peas.
7. Finally add Garam Masala.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square. You should get 9 squares from 1 sheet.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil or parchment paper.
14. Place in the pre-heated oven at 400 degrees F for 7 minutes.
15. Take the puffs out of the oven, flip and again pace in the oven for 8 minutes. This will ensure uniform cooking on both sides.
16. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
17. Serve with cilantro chutney or ketchup.

The stuffing looks like this once done

Almond Chai masala cookies (eggless)

These cookies are loaded with goodness of almonds, made with whole wheat flour, dont need any electric whisk or mixer and the dough is super quick to make. What else can someone ask for? Here is a super easy cookie recipe which will become a family favorite once you make it! 

Ingredients:

1 cup whole wheat flour
1/2 cup sugar
1/4 teaspoon baking powder

1/4 teaspoon salt
1/4 cup chopped/sliced almonds
1/2 teaspoon elaichi (green cardamom) 

1/2 teaspoon chai masala
1/2 cup unsalted butter (4oz stick)
few tablespoons of milk to make a smooth dough

Method

Pre heat the oven to 360 degree F.
Whisk these together: flour, salt, sugar, almonds, chai masala and cardamom powder.
Add soft butter and milk to dry ingredients to make a soft dough. 
Divide the dough into about ~20 parts and make them into balls.
Press a slice of almond into each ball in the center.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
Cool cookies on a wire rack.

Skill for a lifetime!

According to a public health research, people who frequently cook meals at home eat healthier and consume fewer calories, less sugar, less fat than those who cook less. Still, cooking is a skill which is rapidly becoming extinct. Most of the nights, the burners and ovens are untouched in many households. As per studies, more than 40% of Americans don't cook at home. Food poisoning affects 1 in 6 Americans every year. More than two-thirds of Americans are considered obese.

Last week while coming back from swimming class, Aarav asked: "Mumma why the sign says Swimming is a life skill". "Because it can save your life" I replied. That made me thinking what are the other skills which I can train him for. While cooking may not be a life skill it certainly leads to a healthier life. I could never learn swimming so made sure Aarav gets the lessons and can swim well. However cooking is something I already know, then why should I not pass it on to him?  It is very natural for a child to inherit their parent's skill. My mom cooked well so I can cook too. It comes naturally to me and is my stress buster. There is nothing like a freshly cooked homemade meal enjoyed with family. It's nutritious, saves money, increases family time, gives a control to what goes in your food.

I can't bear the thought of Aarav leaving home for college/job and craving home made food. I want him to have his comfort food anywhere, everywhere. On his birthday, signing off with this thought and hoping that home cooking is not dead in next generation!

Easy Marinara sauce

I am yet to meet a kid who doesn't like pasta. Pasta/ Spaghetti in red sauce is a great hit in my home. Found this easy tomato marinara sauce recipe as I usually avoid store brought sauces. Since most of the kids don't like to 'see' any veggies in pasta, this is a great way to sneak in fresh tomatoes, garlic and basil in food!

Ingredients:
(makes sauce for 6 servings of pasta)

6 tomatoes cut in chunks (preferably tomatoes on the vine)
6 garlic cloves- roughly chopped
handful of fresh basil leaves (use the dried basil if fresh not available)
dried oregano - 2 tsp
crushed black pepper
salt to taste
Olive oil - 2 tbsp
1 jalapeno (optional)

Sauce before blending

Method:

Mini Farfalle with marinara sauce

1. In a large pan, heat olive oil over medium heat for a minute.
2. Add garlic and saute for few seconds.
3. Add tomatoes, oregano, salt and mix it up.
4. Cover and cook for 10 minutes, this will help the tomatoes to sweat and cook quickly.
5. Uncover and keep stirring till all tomatoes break down and release all the juice (should take about 20 minutes).
6. Add basil and pepper and turn off the heat.
7. Let the sauce cool and puree in a blender (give quick 2-3 pulses, we need a coarse mixture-not a paste).
8. The delicious Marinara sauce is ready and can be enjoyed in any type of pasta!

Sweat it out..;-)

Do you Live to eat and not eat to live?
Well join the club. The last thing a foodie needs is Calorie count of every meal. We just love to eat and there should be no problem with that.

Until comes the time to draw your blood and know your 'numbers'. Blood sugar, BMI, good cholesterol, bad cholesterol, thyroid and what not.

Its very important to keep these critical numbers in check and the best way is to do it naturally.

It is not as difficult to get all your numbers right as it sounds.

Follow few ground rules-eat fresh, eat everything in moderation and burn out that food.

I have collected my favorite routines here to sweat it out.
Do these thrice a week (well at least one of these) and you will be able to enjoy more guilt free meals.

Latin Dance Fitness, Beginners 1https://www.youtube.com/watch?v=qa2IWYs3ags

Jillian Michaels 30 Day Shred: Level 1-https://www.youtube.com/watch?v=1Pc-NizMgg8

Have also combined a list of few metabolism movers to keep those calories burning :)

• Broccoli, 
• Green tea, 
• Citrus fruits, 
• Almonds, 
• Curry powder, 
• hot peppers, 
• spinach 
• and last but not the least-water.

More great tips to follow in upcoming posts. Stay tuned!

Easy Churma recipe

Churma is a delicacy served with Dal-Bati. There are various versions of churma- churma laddoos, deep fried crumbly churma, etc.
My version is healthier (read less ghee :D), and a very easy recipe. Get all the right ingredients in right quantities, mix them and you are done.

Ingredients:
(for 6 people)

6 batis
Sugar: 1 cup or to taste
2 tsp Mishri: crushed coarsely
4 elaichi: crushed coarsely
Kesar: few strands
2 tsp Gulab jal
1tbsp raisins
1/4 cup broken unsalted cashews
1/4 cup unsalted pistachios
1 tsp black pepper: crushed coarsely

Method:

1. Make batis with this recipe without adding salt.
2. Once the batis are cool enough to handle, crumble them with hands and crush in food processor.
3. Mix rest of the ingredients and you are done!
4. Churma tastes great by itself . Also tastes great mixed with dal, try it to believe it :)

Bati recipe

Marwari food is incomplete without dal bati churma. Crispy hot batis drowned in melted ghee along with spicy dal, chutney, bharta with sweet churma is a party in mouth!
Recipes of each of the above will be given in separate posts.

After lots of hits and misses, have come up with the following recipe which always makes perfect batis. An ideal bati should have golden crispy crust and crumbly inside.

Ingredients for 6 batis-
(Please double the quantities for more batis)

1 cup wheat flour
1/2 cup sooji (the coarser the better)
1 tbsp yogurt
salt to taste
lukewarm water-about 1 cup
2 tbsp melted ghee( for dough)
1 cup melted ghee ( for dipping batis)

Method:

1. Mix all the ingredients except for water and knead till the mixture looks like crumbled bread.
2. Slowly add lukewarm water and make a dough. Please note that the dough should not be hard else it would make very hard and dense batis. (The dough should be harder than chapati dough but softer than poori dough)
3. Cover the dough and let it sit for half an hour.
4. Heat oven at 400F.
5. Make 6-7 balls, taper them a little at the center and heat in oven for 15 minutes.
6. After 15 minutes, flip them over and heat again for 15 minutes. While batis are heating, warm one cup ghee in a bowl.
7. Take the batis out from the oven. The color should be golden brown from both sides and should have cracks all over which means the heat has penetrated inside.
8. Immediately transfer the batis in melted ghee.
9. Enjoy with dal, chutney, bharta and churma.

3 ingredient Chocolate Fudge

There are recipes with a long list of ingredients and tips on all the finesse required for each step. And then there are recipes you are too embarrassed to share because they are just too simple! This is just one of those recipes. Easy, quick and only 3 ingredients! When you are out of ideas for dessert, what else can you ask for?

Ingredients:

One 14Oz sweetened condensed milk can
3 cups semi sweet chocolate chips
1/2 cup roasted almonds-roughly chopped (or use almond slivers)


Method:

1. In a large microwaveable bowl, add condensed milk and chocolate chips.
2. Microwave for 1 minute.
3. Take out the bowl, add almonds and immediately mix well with a spatula.
4. Put a lightly greased aluminum foil in a square container and pour the fudge mix(just as in picture).
5. Refrigerate for about 2 hours, take off the aluminium foil from fudge and cut in desired shapes!

Double Chocolate Chip Pancake

What is better than a warm, melt-in-the-mouth buttermilk pancake? Of course Chocolate chip pancake! And what is better than a chocolate chip pancake? Double chocolate chip pancake!!

Here is an easy chocolate pancake recipe to fulfill your chocolate cravings. Its an all time favorite of kids too!


Ingredients:
(for 1 big pancake)

4 heaped tsp pancake mix (I use Hungary Jack's buttermilk pancake mix)
1 heaped Hershey's unsweetened Cocoa powder (regular or special dark-both work well)
1 tbsp semi sweet choclate chips
1 tsp brown sugar
Milk: few teaspoons to make the batter
Butter for cooking pancake

Method:

1. Heat a medium sized skilled on medium. 
2. In a small mixing bowl, add dry ingredients to milk making a thick batter; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Rub the skillet with butter stick. Put the batter on the skillet.
4. Cook for 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
5. Rub some more butter on the top of the pancake before serving.

The world's easiest and yummiest CCC!

Taking a break from spicy stuff for a mouthwatering treat!. Who doesn't like chocolate chip cookies? As Mickey mouse says-"The only thing better than a chocolate chip cookie is a double chocolate chip cookie :)".

 I found this recipe by sheer luck, had bought all purpose baking mix instead of all purpose flour by mistake. Didn't know what to do with the big bag! So found this recipe and was an instant hit! The only problem with this cookie- cannot keep both the boys at home off from the jar :)

 

 Ingredients

2 cups baking mix (or Pancake mix)
1 cup semisweet chocolate chips
1 stick softened butter(1/2 cup)              
1 cup packed brown sugar
1 teaspoon vanilla
1 egg * (See notes for egg substitute)

Method

1. Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy.
2. Add vanilla and egg and beat again.
3. Add Baking mix; beat on low speed until combined.
4. Stir in chocolate chips.
5. Onto ungreased cookie sheets, drop dough by tablespoonful about 2 inches apart.
6. Bake for 10-12 minutes or until set on edges and golden brown.
7. Cool on cookie sheets for 5 minutes. Remove from cookie sheets and once cooled, store in an airtight container.

 Notes:

• For eggless version try any of these instead of egg in step 2- One tablespoon yoghurt, Half mashed banana, 1 tablespoon flax seeds ground and added with half a cup of water.
• When you take the cookies out of the oven, they will be very soft and almost doughy on the top. Do not panic, they will solidify once cooled.
• These cookies are cakey and very soft, if you prefer crunchy cookies, this is not the recipe for you :)
• For smaller and sturdier cookies, drop the dough by a small spoon, they melt in oven and spread a lot.

ChOcOLaTe..!!!!!!!!!!!!!!

Chocolate is one of the worlds most craved foods. Ah, every bite of chocolate is pure joy. Eating a piece of that delectable chocolate arouses all the five senses- Smell the scent, judge the rich color, hear that snapping sound, feel the velvety texture in your hands and take a bite!

Last week I took a tour of Seattle's chocolate factory. It was hard to fathom that the hard bitter cacao bean transforms into delectable chocolates. In the honor of this 'food of the Gods', all of this year's post are going to be chocolaty!
So all you chocoholics, be ready for this sinful decadent journey of chocolate. 

We will have the easiest and yet most delicious recipes for chocolate chip cookies, chocolate pancakes, chocolate fudge, chocolate sauce and many more!

Breakfast day 6: Bread Pizza

Another quick and yummy breakfast, that will make your morning happier :)

 

Ingredients:

1 cup malai(heavy cream)

¼ cup rawa (suji aka cream of wheat)

Sandwich bread

1 small onion (chopped)

1 small capsicum (chopped)

2 green chilies (chopped)

Black Pepper, salt

Method:

1.        Mix malai, suji, onions, capsicum, chilies, salt, and pepper in a bowl.

2.        Spread this mixture on a bread and put on a flat pan(tawa )with the layered side facing tawa.

3.        Let the bread roast for a minute or so, then reverse it to other side.

4.        Roast the bread from other side also till it turns red.

Yummy, crispy bread pizza is ready!

Restaurant Review: Bollywood Theater, Portland

Read it's review in our hotel magazine at embassy suites.. Being an Indian and a hardcore Bollywood fan, was tempted to try this place. We didn't know that we were in for such a pleasant surprise! You could never believe you are sitting in US while dining there! The ambience and food was so authentic! We ordered Thali and vada pav, loved it. Even my toddler ate daal rice just as if it was made at home. I took tons of pics of the place and sent to my family back home in India , it was hard for them as well to believe that it's US!

https://www.tripadvisor.com/ShowUserReviews-g52024-d3267059-r207721283-Bollywood_Theater-Portland_Oregon.html#

Breakfast Day 4: Spicy Mushroom Omelette

Mushrooms and Eggs go very well together. A hot omelette with mushrooms and onions can be the most satisfying breakfast on a chilly winter morning. For overnight trips, me and hubby prefer hotels providing hot continental breakfasts. For ovo-vegetarians like us, this is the go-to item at such places. My usual order- medium done omelette with mushrooms, onions and jalapenos..yum yum. Later on, I started making this at home and this became our 'must make at-least once a week' breakfast items!

Ingredients:
(Serves 2)

3 eggs
5-6 baby bella mushrooms (chopped in quarters)
2 thai chillies
1/2 cup red onions- chopped finely
1 tsp grated ginger
Crushed black pepper - to taste
Oil-1 tbsp
green onions 1/2 cup finely chopped (optional)
Salt to taste

Method:

1. In a medium sized pan, heat 1 tsp oil and saute green chilies and mushrooms for 2-3 minutes.
2. Remove mushrooms from the pan and add the remaining oil to the pan.
3. In a mixing bowl, whisk 3 eggs. Add salt, red onions, green onions and crushed ginger.
4. Slowly pour in the egg mixture on the pan.
5. Spread the sauteed mushrooms over the egg mixture, cover and cool on low to medium heat for about 5 minutes.
6. Remove the cover and flip the omelette.
7. Turn off the heat, the pan will be hot enough to cook the other side.
8. Add crushed pepper on top and serve the sizzling hot omelette with butter toasts!

Breakfast day 3: Dahi ke Sandwich (Crispy yoghurt sandwiches)

This is my to go recipe for days when I have to fix something in a jiffy! These crunchy, creamy and light sandwiches are best eaten hot and don’t need ketchup or chutney to go with it.

Ingredients:

100 gm thick curd
 

Sandwich bread

1 small onion (chopped)

1 small capsicum (chopped)-optional

2 green chilies (chopped)

Mustard seeds

Black Pepper, salt

Ghee or butter

Method:

1.        Mix curd, onions, capsicum, chilies, salt, and pepper in a bowl.

2.        Spread this mixture on a bread generously and cover it with another slice.

3.        Heat 1 teaspoon ghee on a pan and add mustard seeds, let them splutter.

4.        Now put the sandwich on pan and apply ghee on the both the sides.

5.        Roast the bread from both  sides nicely till its golden red color.

Breakfast day 2: Sabudana khichdi

After hubby's favorite, its time for my all time favorite! This is one item which I can never get tired of eating. During first few months of my pregnancy I had developed an aversion to food with sabudana being an exception. I used to crave for warm sabudana khichdi and guess that's the reason my lil one loves it too-'Mumma, I like rolling, rolling bery much...:)'

As with poha, the first characteristics of a good sabudana khichdi is the same-
-Should be soft, must melt in your mouth but cannot be mushy
-Should have that quintessential  sweet and sour taste
-Should not be dry or chewy

The key to making just the right khichdi is how you soak it. Soak in a wide flat bottomed vessel. Water level should be just half an inch above the sabudana level.

Ingredients:

1 and a half cup of sabudana

2-3 green chillies-chopped
Medium sized potato-finely chopped
1 cup roasted peanuts- crushed (peanuts with skin are preferred as they give a nice brown color to khichdi)
Oil/ghee- 1 tblsp
jira- 1tsp
sugar- 3 tsp
black pepper - to taste
ginger-1 inch grated
salt to test
Fresh Coriander/Cilantro leaves-chopped (for garnishing)
Lemon juice-to taste

Method:

1. Wash sabudana and soak in water overnight. 
2. Heat oil in a wide bottomed pan, add jeera.
3. Add green chillies, saute for few seconds, then add finely chopped potatoes and some salt. Saute for few minutes till they are soft.
4. If using potatoes add at this point, cover and cook till they are soft.
5. Lower the heat, add crushed peanuts, sabudana, salt, sugar and black pepper.
6. Saute for few minutes and turn off the heat.
7. Squeeze some fresh lemon and garnish with cilantro.

Breakfast day 1: Poha

I start this series with Poha of course, being married to an Indori its hard to think of any other most popular morning meal :)

An ideal poha -

• -should be soft, but not mushy.
• -should have flavor, but not spicy.
• -should have crunch but should not be over crowded.

There are number of ways people make poha, I am presenting the simplest and quickest method.

 

Poha in its most pristine form!!!
 

Ingredients:

2 cups thick poha

1/2 cup red onion -chopped(save some for garnishing)
2-3 green chillies-chopped
half of a medium sized potato-chopped (optional)
1 tblsp oil
2 tsp mustard seeds
sugar- 2 tsp
salt to test
Fresh Coriander/Cilantro leaves-chopped (for garnishing)
Lemon juice-to taste

Method:

1. Wash poha in running water in a wide flat bottomed dish. After straining the water add a little(2-3 tablespoons of water) and keep it aside. (The key to making soft poha is to let it soak in a little water, this will not make poha mushy but will help it to absorb water and get softer)
2. Heat oil in a wide bottomed pan, add mustard seeds and let it sputter. (Do not substitute mustard seeds for jira, also make sure oil is hot enough before you add the seeds)
3. Add green chillies, sautee for few seconds, then add onion and some salt. Sautee for few minutes till onions lose the crunch.
4. If using potatoes add at this point, cover and cook till they are soft.
5. Lower the heat, add poha, salt and sugar, mix well.
6. Cover the pan, turn off the burner and let poha sit for few minutes. The steam inside will make all the flavors combine and the trapped steam will keep the poha soft.
7. Squeeze some fresh lemon on poha and garnish with cilantro, chopped red onion and spicy sev.

Notes:

• Red onion is the most ideal to cook and garnish on poha. I find white and yellow onion totally tasteless, colorless and without any texture.
• Do not overcrowd your poha with potatoes, peanuts, corn, anardaana. Using only one of the crunch items should be enough.

The ultimate secret of making a good Breakfast: LESS IS MORE

On popular demand, starting the breakfast series on the blog. Its no secret that breakfast is the most important meal of the day. But with busy lifestyle, these days more and more people are bending towards cereal or butter toasts in the morning.

Fortunately (or unfortunately ;)) hubby is very sentimental for a good hot breakfast. My mom also used to make great items daily morning.

Its a myth that hot breakfast takes lot of time. You can fix a good one in less than 15 min because the good thing about this meal is "LESS IS MORE."

Do not overcrowd the breakfast items with too many spices or other ingredients. Keep it simple.

There is no compulsion to use all the spices in your kitchen every time you cook. Save your coriander powder, garam masala, chilli powder for more complex meals of the day.

In the morning, stomach does not need all the spicy stuff, all it needs is some inviting, hot mini meal which will keep you full till lunch.

Presenting 7 great items for all of your week, now it shouldn't be that difficult to fix that yummy nummy morning treat :)

Mirch ki subzi (Long Green pepper sautee)

Time for a super easy Marwari subzi. I have used long green peppers for this, alternatively green bell pepper can also be used.

 

Ingredients:

 

3 long green peppers(or 3 bell pepper)- finely chopped

Oil - 1 tbsp.

Mustard seeds (Rai) – 1 tsp

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) – ¼ tsp

Green chili – thinly sliced (optional)

Salt - to taste

Chick pea flour (besan) – 1 tblsp
 

 

Method:

   

1. Heat oil in a pan on medium flame.
2. Add Mustard Seeds and let them sputter.
3. Add Asafoetida, Turmeric, and Green Chili.
4. Add peppers, salt and sautee for a minute.
5. Cover and cook for about 4-5 min on low-medium flame.
6. Uncover and add chickpea flour, sautee for 3-4 minutes or until the raw aroma of flour is gone.
7. Turn off the burner, your subzi is ready! 

Chopped chilies

Long green chilly pepper




Patta gobi ki sabzi (Cabbage sautee)

Taking a break from curries, here is a simple cabbage subzi. I like cooking cabbage in South Indian style, it is so simple yet so delicious. A great break from north indian spices to indulge in the aroma of coconut and curry leaves.

 

Ingredients:

 

Cabbage - 4 cups finely chopped

1/4 Red onion- finely chopped

Oil - 1 tbsp.

Mustard seeds (Rai) – 1 tsp

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) – ¼ tsp

Curry leaves - 1 sprig

1 inch Ginger – grated

Red chili [whole] – 1 or 2, to taste

Green chili – thinly sliced, to taste

Salt - to taste

Fresh shredded coconut or coconut powder – 2 tsp

 

Method:

   

1. Heat oil in a pan on medium flame.
2. Add Mustard Seeds and let them sputter.
3. Add Asafoetida, Turmeric, Red Chili, Curry Leaves and Green Chili.
4. Add onion and sautee for 2 minutes.
5. Add Cabbage and salt and mix well.
6. Cover and cook for about 4-5 min on low-medium flame.
7. Uncover and cook for a minute to dry any liquid.
8. Turn off the burner, add coconut and grated ginger, mix well.  

Notes: Coconut should always be added after turning off the flame, it does not need any cooking.
Also adding ginger in the last step gives lot of aroma and retains the juices from ginger.