Multigrain Jeera Kali Mirch Namakparey/Nemki and Happy Diwali

 

Greetings for a very Happy Diwali.

May festival of light brings loads of happiness and peace to you and your family.

I often think festivals brings out much positivity among us, as we gather around and mingle with family more and spend quality time. We share generously and reach out to friends and family members, whom we haven’t met or talked for a while now. This pandemic is turning out more challenging for each of us, as we slowly try to adjust and live our ‘new normal’. That doesn’t take away the spirit of festivity within us. We are home bound, restricted but not lacking the festive spirits. We lighted 14 prodeep/Diyas yesterday to celebrate' Choto Deepawali' and today also we lighted candles. And festivals without some ‘pet puja’ is incomplete as well. Here is our platter for this Deepawali.

I have made Kaju katli and Balushahi and these multi grain Kali mirch jeerey wale namakparey in Hindi or nemki in Bengali and these are delicious. We always make some savoury snacks for Deepawali. These multi grain nemki were crunchy and bustling with flavours. I have added freshly grounded cumin seeds and whole black pepper to give a nice kick and flavor.

 Now to the recipe

Jeera Kali Mirch Multigrain Namak parey/Nemki

Recipe requirements

• 2 and half cups of multi grains flour
• 3 tsp of cumin seeds
• 10-15 whole black pepper
• 1 tsp of red chilly flakes
• 1 tsp of sonth (ginger powder)
• 2 Pinches of hing (asafetida)
• 1 tsp of salt
• 3-4 tbs of cooking oil
• ¼ tsp of baking soda

For deep frying namkin/namakparey

• 2 cups of cooking oil

Method

• Take a big mixing bowl. Add all the multi grain flour.
• Dry roast 2 tsp of cumin seeds and whole black pepper for about 2-3 mints. In a mortar and pestle, dry grind, toasted cumin seeds and whole black pepper.
• Now add all the spices in the mixing bowl with multi grain flour. Cumin and whole black pepper coarse powder, rest of cumin seeds, ginger powder, red chilly flakes, hing, baking soda and salt.
• Mix all well. Now add in 3tbs of cooking oil. Knead the dough with water. Just enough to hold it together. Cover it and leave it to rest for about 2-3 hrs.
• Now divide the dough in equal portions.
• Meanwhile, heat up a fry pan, add cooking oil. Let it heat up properly.
• Take one portion and roll into big round just like chapati.
• Cut them into diamond shapes out of them and fry the namakparey in hot oil. Take out and drain over a kitchen towel.
• Store in air tight container and it stays fresh for about 4-5 days.

Recipe Mentioned 

Kaju Katli

Balushahi

Enjoy Deepawali with your friends and family.

Happy Diwali everyone. Have a good one.

Multigrain Laddu - Happy Vijayadashmi and Shubho Bijoya

 Festivity invokes myriad feelings. The feelings which takes you back to growing up years, recalling the food, laughter and joy shared with friends and family. Even though, we are in midst of a Covid pandemic, the surroundings around us have become somewhat pleasing with beautiful fall colors. Besides that, it brings much relief to us these days, amidst the chaos, we sometimes observe around the globe happening in present time.

And autumn coincides with Dussehra, Bijoyadashmi and Kojagori Lakhsmi pujo, Halloween and then, soon festival of lights- Deepawali. Autumn season imparts a lovely sense of calmness and a festive spirit. May the festive spirit linger on to give us courage and strength to carry on our daily life.

These days, we are mostly confided to home as social gathering is restricted or we have left with limited options, either with morning walks in local parks, occasional local super-market rounds and compulsory school days over here. 

‘Sharadoutsav’ had started couple of days ago and a Bengali in me, was yearning for that ‘Pujo- Pujo’ feeling. So, we caught up with Live telecast of Durga Puja at Belur Math, Kolkata. We missed the Pujo buzz surrounding Pujo pandals this year just like many of you. So, we tried to recreate the atmosphere with home-made Bhog er khichuri, labda and tomato chutney and offered Pushpanjali in home listening to Mantra chanting by Priest, of course there are many videos on YouTube,which came to our aide and also caught up with some other old telecast of local “Sarbojonin” Durga Puja as well. This created a magnificent ambience for us -It says “Something is better than nothing.”. 

Let’s keep our traditions alive in our hearts and try to adjust and live with our ‘new normal’ as of now.

Moving on to our recipe of Multigrain laddus’, I have made these laddus on Shashti and these turned out moist and delicious. I have made whole Wheat Laddus  and Boondi Laddu earlier as well. These laddos are much more flavorful with multigrain. Multigrain atta is easily available everywhere these days, so no need to dry grind all grains in home. This flour mixture of grains had-Oats, Wheat, Maize, Quinoa, Channa, Spelt and Soya. Please read labels if you are allergic to any ingredients before making these laddos. You can create your own version of multigrain flour as well. You need a heavy-duty grinder/mixer for that purpose. 

Now to the recipe.

Multigrain Laddus

Recipe requirements (Makes approx- 16)

• 3-4 cups of multigrain atta/flour
• 1 cup of granulated sugar 
• ¾ cup of desi ghee
• 4-5 cardamom pods

Method

• Put a deep pan on flame. Add 2-3 tbs of ghee to it. Add multigrain flour and roast them for 10-15 mints at medium-low flame, stirring in between.
• Add in sugar and mix well. Add in freshly crushed cardamoms. You can use cardamom powder as well.
• Add ghee slowly and keep mixing. When all the ghee is poured into the flour sugar mixture. Keep stirring, till it starts to collect well.
• Stop stirring and take it off. Let it cool a bit.
• Clean your hands with soap and water. Start shaping laddus with some portions. I have made approx. 16 laddos with this much of quantity.
• Store in cool and dry place. Stays fresh for 3-4 days. Further, if required after 4 days, please put them in refrigerator.

Enjoy festivity and wish you all a very Happy Dussehra and Shubho Bijoya.

Paneer Makhana Ki Sabzi

Well, we are into a new year and I haven’t yet updated the blog. Let me wish a very happy new year everyone. May you have a happy, healthy, peaceful and joyous 2020.

A fresh start in to a new decade. It makes me pause for a moment to realize that 10 years have passed and in blink of a second, all memories keep flashing by. Well, each year was eventful and memorable and hope the same for you all.Once again- Happy New Year 

I will start this year on a very simple and homely food recipe of Paneer Makhana ki sabzi. As I understand after indulging in loads of sweets and desserts during holiday time, it’s time to go slow on sugar. Paneer a great alternative to chicken or meat can be cooked into a delicious curry.

This paneer makhana was served along with Gobi Aloo-matar -cauliflower potato green peas dry curry.

Now to the recipe

Paneer Makhana Ki sabzi

Recipe requirements

• 250 Gms of paneer
• 1 large cup of toasted lotus seeds/makhana in ghee
• 2 medium size onions
• 2-3 garlic cloves
• ¼ inch ginger
• 1 medium size tomato
• 1 cup whole cashews
• 2-3 green chilies

Seasonings

• 1tsp of red pepper powder
• 1 tsp of Kashmiri red pepper powder
• 1 tsp of coriander powder
•  ½ tsp of cumin powder
• 1 tsp of garam masala
•  1 tsp of cumin seeds
• 1 tsp of Salt or as per taste
• 2-3 tsp of ghee
• ¼ cup of cooking oil

Method

• Cut paneer block into cubes.
• In a food processor or mixer/grinder, grind onions, garlic, ginger, tomato, quarter cup of cashews and green chilies in to a smooth paste.
• In a fry pan, add in ghee about 2 tsp, fry the makhana or lotus seeds till they turn little puffy. Take out in a bowl.
• Now heat up a heavy bottomed fry pan, add cooking oil. Add in cumin seeds. Let it splutter.
• Add in the prepared paste, add in salt, turmeric powder, red pepper powder, Kashmiri red pepper powder, cumin powder and coriander powder and keep on stir/fry for 10-15 mints at medium high flame. Add in 2 cups of water. Preferably warm water.
• Add in rest of whole cashews and makhana/ fried lotus seeds and of course paneer pieces.
• Now cover the pan. Lower the flame and let it cook slowly for about 15-20 mints.
• At the end add in ghee, garam masala and mix well. Add kasoori methi if you like it as a garnish. You can add green peas also.Serve and enjoy with rotis.

Happy Cooking Friends

Quinoa with Broccoli and Spring Onions

If a year was tucked inside of a clock, then autumn would be the magic hour.

-          Victoria Erickson

Autumn season is in its full vigor these days in our neck of the woods. The parks and roadside trees have acquired lovely fall colors all across. The walks into parks have become even more interesting and refreshing.

I happen to take these pictures yesterday, thought of sharing it here.

I have been thinking of including Quinoa in our daily meal plans. I picked this tricolor Quinoa from our local grocers couple of days ago. These are available very readily over here. I was more looking for a warm bowl of Quinoa cooked with some veggies. This Quinoa with broccoli, spring onion and potato stir/fry is a very satisfying meal when it comes to variations. Quinoa can easily be replaced with rice and pastas and are high in fiber and protein contents. So, when I no longer crave for rice, I can always skip it and replace it with Quinoa. Broccoli and spring onions are stir/fried with turmeric and red pepper powder which adds up to the flavor of this dish. This recipe is Diabetic friendly as well as Quinoa is whole grains (actually it’s a seed) in itself. You can replace Potatoes with orange sweet potatoes for a diabetic friendly recipe.

Now to the recipe

 Quinoa with Broccoli and Spring onions

Recipe requirements (serves 2)

• ½ cup of Quinoa
• 2 cups of broccoli florets
• 1 medium size potato/or 1 medium size orange sweet potato
• 1 bundle of spring onions
• ½ tsp of turmeric powder
• ½ tsp of red pepper powder
• 2 dry red pepper
• 1 tsp of salt+ ¼ tsp of salt for Quinoa
• 2 tsp of cooking oil

Method

• Chop potato into small bite size pieces. Cut spring onion and separate broccoli florets.
• Wash them well in water.
• Put a fry pan over cooking flame. Add in cooking oil. Now add dry red pepper, potatoes, stir/fry them for 1-2 mints.
• Add in broccoli and chopped spring onion. Keep on stir/fry for about 2-3 mints.
• Add in turmeric powder, red pepper powder and salt.
• Cover the lid and cook vegetables for about 7-10 mints or till the potatoes are soft enough.
• Meanwhile the vegetables are cooking. Put a pot with ample water to cook Quinoa. For every quarter cup of Quinoa, add in 1 cup of water. Ratio should be 3:1. Add in salt as well.
• Let the quinoa slowly cook in water for about 15-17 mints. Once cooked, drain the excess water.
• Now place the cooked Quinoa over serving plate. Now assemble the stir/fried broccoli, potatoes and spring onions over it. Serve and enjoy.

Other Post on Quinoa- Quinoa with Scrambled eggs

Happy Cooking Friends

Chocolate Pistachio Oats Bars and Happy Diwali

Festival season brings loads of memories of our childhood days. And being away from home means, it’s even more noticeable and felt. 

The smaller things which we took granted while growing up, resurfaces with intense feeling of recreating them in my kitchen. My Ma used to make namkins and sweets during festivals and these things which went unnoticed during those days, suddenly makes sense to me now, when I myself have started to make them from scratch these days. The preparation for festivals itself was a daunting affair but a very memorable experience for each one of us. The small nitty-gritty associated with festivals added up to the much-awaited festival days. 

The Diyas, we used to soak in water the night before Deepawali, and then would sundry next day morning, to be preparing them to light up on Deepawali- the ‘Amavasya’ night. The kitchen used to smell of various sweet aromas infused with desi ghee and the atmosphere around our neighborhood was filled with various sweet and savory aromas coming from neighboring kitchens and homes as well. We used to distribute sweets in our neighborhood and would look forward to the various goodies that used to come from our neighbors and well-wishers very eagerly. 

Deepawali is festival of lights, so diyas, candles and light bulbs were part of every homes, that used to celebrate Deepawali. Let me wish everyone a happy Diwali, may festival of light brings good health, happiness and prosperity to you and to your family.
There are loads of other things which suddenly sprung up in my mind, but I will like to reserve those for some other days.

I wanted to make each one of us notice the festivity, so made batches of Besan Laddos and Kaju Katlis and these Chocolate Pistachio Oats bars and send them over to dear daughter’s school friends and better half’s Deepawali celebrations in his office. Soon it will be Halloween as well and schools over here have closed for half term break, much needed solace from daily routine.

Now to the recipe for this post

Chocolate Pistachio Oats bars 

Recipe requirements ( Makes 40 bars approx )

• Quick Oats- 3/4 cup
• 1 bar chocolate ( 150 Gms of 35% chocolate )
• 1 cup of shelled and chopped pistachios+ ¼ cup more for garnishing (finely chopped and crushed) 
• 3/4 cup of flour
• 2 cups of milk powder
• 1 can condensed milk+ 2 tbs of milk
• 3-4 tsp of ghee/clarified butter

Method

• Dry roast flour and oats for about 5-6 mints at medium flame or till the rawness is gone.
• Take out in a separate bowl. Mix together well.
• Now in the same pan, add in chocolate chunks and milk. Melt chocolate at low flame, stirring continuously. Take it off from the flame when some of the chocolate chunks starts to melt. You can microwave it also. Trick is not to burn the chocolate.
• Add in condensed milk now. Mix well and add milk powder as well. Transfer the pan over to flame now.
• Keep on stirring, the mixture will start to become more like a liquid consistency.
• At this time add in flour and oats slowly about half a cup at a time, stirring continuously. Do not stop mixing the mixture.
• Meanwhile grease a tray or plate with about 2 tsp of ghee.I ended up using 2 roasting trays.
• Keep on stirring for about 7-8 mints, the content will start to collect well. Transfer the content to the prepared tin and even out the surface with the help of your hands or spoons.
• Let it cool off a bit before you cut them into squares. Let it cool off and then transfer it to refrigerator. You can directly eat from fridge. These bars will remain fresh for about a week if kept in fridge.

Happy Cooking Friends and Have a Happy Diwali !!

Orange Avocado and Mint Salad

Now that Ma Durga has gone back to Shiva’s abode with her children, leaving behind us with heavy hearts, the routine life for most of us has started whether you are living in New York, London or Kolkata or for that matter, any part of the world. Each and every year, we so look forward to spent these 4-5 days with loads of enthusiasm and zeal. But once those days are spent, the longing to spend, few more days keeps on coming back. I haven’t yet wished Vijayadashami to my readers. Let me wish everyone a Shobha Bijoya and Happy Dussehra.

I have been receiving few messages for Bijoya and Dussehra greetings. Couple of them got my attention, so thought its worth mentioning here. Dussehra festival is celebrated in India and abroad by Hindu people and it’s a very inclusive festival, where everyone is encouraged to participate and celebrate irrespective of their choice of religions. The community food distribution during these days is open to all sects of the society, where ever you can go and join in. The ethos implies in ‘Vasudhev Kutumba-kum’ in Sanskrit meaning -"Entire cosmos is our family". 

In today’s context Dussehra implies in these few lines.

“The demon is always within.

The Goddess is always within.

The battle too, is always within.

And so is the triumph of one, over the other.

Which one, over which one?

That choice is also, somehow always within.”

Everyone is capable of making good choices for themselves, no matter how much adverse circumstances can be. As The headmaster of a wizard world ‘Hogwarts’- Albus Dumbledore once said to Harry Potter in the famous Book- Chamber of Secrets.

“It is our choices, Harry, that show what we truly are, far more than our abilities.” The choices made by us defines our personalities as well.

Now to the recipe for this post- Orange Avocado and mint salad. We have been getting fresh oranges over here and since autumn and oranges go hand in hand, thought let me share a very simple salad recipe. After eating out all sorts of rich and festive food items, now its time to detox a bit. This salad is healthy and very diabetic friendly recipe. It is also good for people who wants to keep a watch on their blood pressure levels.

Now to the recipe

Orange Avocado and Mint salad

Recipe requirements

• 2-3 oranges
• 1 avocado
• 1 large carrot
• 1cup of mint leaves
• ½ cup of grated paneer
• For dressing
• 1-2 tsp of olive oil
• Salt as per taste
•  ¼ tsp of Crushed black pepper

Method

• Peel oranges and separate pieces. Cut and chop avocado, carrot into bite size pieces. Separate mint leaves from its twigs.
• In a big salad bowl, put all the above – oranges, avocado, carrot and mint leaves.
• Now grate a big block of paneer to get about a quarter cup.Add to the salad bowl.
• Now add in olive oil and seasonings- salt and freshly crushed black pepper.
• You can add red chilly flakes for an extra kick in the salad.
• Tip- to make it even more filling, can add cooked black beans or rajma as well.

Happy Cooking Friends 

Peach Upside Down Cake

We are embracing colder mornings and evenings last couple of days now, paving up its way for autumn season here. While, I do appreciate every season, as each has its own charm. Autumn is somewhat more colorful and enticing. I got a peek into nature’s cycle with few colorful leaves fallen on my walking trails. I tried to capture with my mobile phone and this is what I got.

 I have completely stopped using DSLR these days and all these food pics that you all keep seeing here are mobile phone camera captures. May be, I am losing the habit of carrying or using DSLR camera these days. I may like to think the quality is passable, as I don’t rely on heavy use of editing software.

 This kills the natural tones and color of that particular shots. 

Although, I can’t imagine completely shunning the use of DSLR cameras, but as of now it’s me, my mobile and my solitudes, that works fine for me.

I want to squeeze in every bit of whatever golden summer days are left over here. I have been buying peaches a lot these days and was thinking of making a cake with them. This cake turned out dense with a nice sweet peachy layer on top-absolutely scrumptious. I have used whole wheat flour with plain flour and am planning to make next batch with whole wheat flour completely. That will make the cake even more dense with a nice textured fruity and peachy cake.

Here is the recipe for peach upside down cake

Peach Upside Down Cake

Recipe requirements

• 3-4 peaches
• 1 cup whole wheat flour
• 1 cup plain flour
• 1 and half tsp of baking powder
• ½ tsp of baking soda
• ¾ cup of caster sugar
• 3-4 tbs of yogurt
• 1 tsp of vanilla essence
• 2 eggs
• ½ cup spreadable butter
• 3-4 tbs of light muscovado sugar
• 2-3 pinches of salt

Method

• Take out spreadable butter, egg and yogurt and let it all come to the room temperature.
• Peel the skin and destone peaches and slice them neatly.
• Sift flour and add in baking powder, baking soda and salt.
• In a big mixing bowl, cream together spreadable butter and castor sugar. Add in vanilla essence.
• Add in 1 egg at a time, mixing very well. Add in yogurt.
• Now mix this wet mixture with the dry mixture and make a smooth cake batter.
• Preheat oven at 175 deg and prepare the cake tin. Spread some butter on the tin and then flour.
• Arrange peach slices well over the sprinkled muscovado sugar.
• Now pour in the cake batter and tap it gently.
• Put the cake tin in preheated oven and bake it for 40-45 mints or till the middle of the cake comes out clean, when pricked with a toothpick or wooden skewer.
• Take out and cool and flip the sides.Peach upside down cake is ready.Enjoy.

Happy Cooking Friends 

Chunky Feta Cheese Mint and Padron pepper Salad

We have been using feta cheese quite often these days and this salad is just one of those ways of preparing it. I have also included Padron peppers which are mild peppers, but imparts a nice crunchy texture and a greenish color to the salad. 

Padron peppers are very much part of Tapas bars in Spanish cuisine, specially the blistered Padron peppers that comes with potatoes etc. Padron pepper originates from a region in Spain known as Galicia. The combination of feta cheese and Padron peppers in this salad was very appetizing and was well received by my folks.

Now to the very simple recipe for this salad 

Chunky Feta cheese Mint and Padron pepper salad

Recipe requirements ( serves 2 )

•  About a cup of chunky Feta cheese pieces
•  1 small Onion
•  Half a Cucumber
•  10-12 Cherry tomato
•  6-7 Padron peppers
• half cup of chopped mint leaves

Method

• Chop onion, cucumber, tomato into half and Padron peppers.
• Separate green and healthy leaves of mint and chop them roughly.
• Cut feta cheese into pieces.
• Mix all in a salad bowl. Chill for about 1-2 hrs. and serve.
• You may use some salad dressing as well or drizzle very little olive oil with some black pepper and salt.

Happy Cooking Friends and have a relaxing weekend everyone.

Posto'r Bora- Pan Fried Poppy seed paste Fritters

We have had a good spell of rain to cool off the raised summer temperature over here. And fried stuff specially fritters are integral part of rainy season /Monsoon. I generally don’t do much fried stuff specially pakodas or cutlets these days. But that was a different day. I had some poppy seed paste (posto bata) and I was reluctant to use it in a Jhinge posto( ridge gourd with poppy seeds paste - recipe link-Here) or aloo posto ( potatoes with poppy seed paste - recipe link- Here) nor I was interested to make posto murgi ( chicken with poppy seed paste Recipe Link Here).
I asked my better half and my daughter about Posto’r bora and they absolutely liked the idea of having them.

I recalled, my mother making posto r bora in a deep fry pan/kadai as kind of deep fried. However, I have shallow fried them over Tava/iron skillet. This time I had a non-stick tava, which I utilized for this purpose.

Here is how, I have prepared them

Posto’r bora- Pan fried Poppy Seed Fritters

Recipe requirements (Makes 6-8)

• 100 gms of poppy seeds
• 4 tbs of besan
• 1 tsp of red pepper powder
• 1 tsp of freshly grounded black pepper
•  Half cup of chopped onion
• 2-3 green chillies finely chopped
• 1 tsp of grated ginger
• Salt as per taste
•  4-5 tbs of cooking oil

Method

• Soak poppy seeds for about 3-4 hrs in water. Grind them into to a smooth paste in a mixer grinder with some water.
• In a big mixing bowl, take the smooth poppy seed paste, chopped onion, chopped green chillies and grated ginger. Add in besan/black gram flour.
• Add in red pepper powder, freshly ground black pepper and salt.
• Now whisk and mix the contents very well.
• Heat up a flat fry pan or iron skillet. Now when the pan is ready, add in 1-2 tsp of cooking oil.
• Now with the help of spoon, drop the fritter batter on the hot fry pan. Spread the batter so that they become somewhat flat. Make about 4 fritters at one time. Now drop some more oil, by sides of the fritters for an even fry.
• It takes about 3-4 mints each side for proper frying at medium flame. Take out and drain over kitchen towels. Serve and enjoy with warm cooked rice or tea as snacks.

Happy Cooking Friends

Phirni - a sweet recipe

We were craving for some sweets for a long while. Phirni is rice pudding with a difference, the difference lies that the rice is grounded and then made into a paste unlike normal kheer where rice grains are used. To me taste wise phirni is a smooth and evenly flavoured pudding with kesar and rose essence water.

I was running short of time, so thought of using rice flour, instead of the whole process of soaking rice grains and then grounding it. This saved me some time as well. Rice flour is easily available these days in many supermarkets and every city has their own chain of supermarkets. You can easily spot them in Indian supermarkets here in abroad.

To the recipe now

Phirni- Sweet Recipe

Recipe requirements

4 and half teacups of whole milk

½ cup of rice flour

½ cup of sugar

2-3 pinches of saffron strands

3-4 tbs of rose essence water

2-3 green cardamoms

Method

In a cup of whole milk, dissolve rice flour slowly and if needed add more whole milk to form a lump free smooth mixture. Keep aside.

In a heavy bottom pan, add in rest of the whole milk. Crush some green cardamoms and add in to the simmering milk. Let it come to one boil. Lower the flame and add in sugar. Keep on stirring.

Now add in rice and milk mixture slowly, stirring and mixing well to make sure it doesn’t stick to the bottom of the pan. Phirni requires constant mixing otherwise the pudding will have lumps.

After about 10-15 mints when the sugar has dissolved properly and the milk mixture will start thickening. Take it off from the flame.

Add in rose essence water and stir once again. Garnish with saffron strands.

Set in individual moulds and chill in fridge for 3-4 hrs. Phirni is best enjoyed when it’s chilled.

Garnishing can be any types of nuts as well.

Wishing a very Happy Eid who are celebrating. Enjoy and have fun. Eid Mubarak!!

Easy Vegetarian Fusilli Pasta with Spinach

Spring season brings new and fresh green leaves on trees and with that a new phase of life starts on mother earth. This also marks our Bengali new year in April. Although, bit late but anyways, it’s good to be late than never. Let me wish everyone a ‘Shobho Naba Borsho’. May you all have a great year ahead filled with delicious food, good health and happiness.

We are having school holidays over here with Good Friday and Easter approaching soon. Let me also wish everyone have a ‘Good Friday’ and a very ‘Happy Easter’ in advance also.

This fusilli pasta recipe with baby spinach is a quick way of fixing dinner, in case you are running out of time. I have liked fusilli pasta because of its shape, bit of twist to a normal pasta and the flavours are bursting and more prominent.

Now to the recipe

Easy Vegetarian Fusilli pasta with spinach 

Recipe requirements

• 400 Gms of fusilli pasta
• Baby spinach leaves
• 1 Onion
• 1 Tomato
•  2-3 tbs of pasta sauce
• ¼ cup of mascarpone cheese
• Salt as per taste
• Black pepper as per taste
• 3-4 tbs of cooking oil
• some paneer cubes

Method

• Take a large pot with ample water. Add in salt and 1tbs of cooking oil to it. Let it come to one boil. Add in dried fusilli and cook al dente (cooked but still firm).This may take about 7-10 mints of time depending on the cooking flame.
• In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in rest of cooking oil and then add baby spinach, chopped onions and tomato. Add in pasta sauce.
• Stir/fry all for about 4-5 mints. Add in cooked fusilli with the cooking water. Add in mascarpone cheese .Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.
• Sprinkle some chilli flakes and enjoy. I have added some paneer cubes as well.

Happy Cooking Friends

Kiwi Salsa Recipe

I had a batch of kiwis lying in my fruit basket and I wanted to utilize in a different way. Some would suggest a kiwi smoothie, which I find somewhat mundane. I needed to pair things up with kiwi as their tangy and juicy taste goes well in an appetizer like a salsa. This Kiwi salsa is the outcome of that quest. I would say it is a keeper recipe. You can have it with loads of tortilla chips  if you are a fan of having less cheesy version of Mexican food or as side with main course meal. 

I had served it with grilled salmon and asparagus. The recipe was well received by my folks.

I have stopped using my DSLR camera and now rely only on mobile camera for blog pictures. The pictures I believe has come out nice as well, at least it serves the purpose.

Now to the tangy recipe of Kiwi salsa

Kiwi Salsa Recipe

Recipe requirements

• 4 kiwis
• 1 medium size white onion
• Half cucumber approx 1 cup 
• Half large red bell pepper approx 1/2 cup 
•  ½ cup of chopped coriander leaves

 Seasoning

• Salt as per taste
• ½ tsp of red chilli pepper powder
• 1 tsp of cumin powder
•  ½ tsp of freshly grounded black pepper powder
•  2-3 tsp of olive oil

Method

• Cut and chop all – Kiwi, onions, cucumber, coriander leaves and red bell pepper into small pieces.
• In a big salad bowl mix in all the chopped kiwi, onion, cucumber and red bell pepper with seasonings – cumin powder, red chilli powder and freshly grounded black pepper powder.
• Refrigerate for about 2-3 hrs before serving.
• Just when you are about to serve, add in salt as per taste and olive oil , toss well.. Enjoy tangy Kiwi salsa.

Happy Cooking Friends

Coconut Cookies

When I was making these coconut cookies, I was just putting up every ingredients as per my instinct. I had about 250 Gms of freshly grated coconut which I wanted to utilize. These cookies turned out nice and brown, after I took them out from oven. These turned little soft after they have cooled,leaving a nice coco nutty flavour and that it almost reminded me of ‘Thekua’ minus the crunchiness of the Thekua.
If I would have deep fried these cookies , I am sure they would have turned out exactly like Thekua.

Anyways since this is a baked version and also I happened to add eggs, I really can’t call it Thekua.
Thekua as you must be knowing is made during ‘Chat’ Puja in Bihar and in Puja ceremonies, all preparations are preferably vegetarian.
This recipe minus eggs and baking agents can still be made into Thekua.

These coconut cookies were more flavourful the next day.I also added bit of pineapple pieces not required though if you want to skip, can do so. If kept outside these remain fresh for 3-4 days, after that the flavour starts to deteriorate, as we have used freshly grated coconut.
If you wish, you can freeze or refrigerate them and use desiccated coconut in place of fresh coconut. This way the shell life may increase. I will suggest try consuming within 2-3 days.

Now to the recipe for these delicious coconut cookies

Coconut Cookies

Recipe requirements

• 1 and half cup of whole meal flour/Atta flour
• 250-300 Gms of fresh grated coconut
• 1 cup of sugar
• ½ cup of oil
• 3 eggs
• 1 and ½ tsp of baking powder
• 1 tsp of baking soda
• ½ tsp of salt

Method

• Whisk in eggs in a bowl well.
• Take all the dry ingredients in a big mixing bowl. Whole meal flour, baking powder, salt and baking soda and mix well.
•  In a separate bowl mix in oil and sugar well. Add in freshly grated coconut.
• Now add egg mixture slowly into the flour bowl and mix. Add in oil, sugar and grated coconut mixture in batches and keep mixing till you use up whole of the content.
• The dough will be collecting well, but still will be semi-soft. Keep this dough in fridge for about 3-4 hrs.
• Take out and divide the dough into 4 portions. Roll each portions to long cylindrical shape and then cut in about a gap of 1 inch.
• Prepare oven. Preheat it at 160 deg C.
• Line a baking paper or foil over baking tray.
• Place the portions at equal distance and gently press them with a fork.
• Bake for about 20-25 mints or till they turn out nice and brown.
• Take out and cool. Enjoy these delicious coconut cookies.

   

As we are approaching Eid soon, shopping malls are all decked up with lovely Eid decorations.

Grocer stores and super-markets are filled with gift hampers as well. Eid is a major festival and is joyfully celebrated in Malaysia.

Wish you all, who celebrate Eid, a very happy and joyous Eid.Enjoy and celebrate with good food

Eid Mubarak!

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

I was delighted to spot tender pumpkin leaves or Kumro Pata in our local vegetable market recently. I brought back a bunch of leaves and made this pata chorchori.The recipe, well, nothing different than a usual chorchori recipe. I happened to have brinjal, potato, pumpkin, radish and carrot which added a lovely taste and texture to the chorchori.We had with warm cooked rice.

Here to the recipe

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

Recipe requirements

•  1 whole bunch of tender pumpkin leaves approx. 400 Gms
• 1 medium size potato
• 1 medium size round brinjal
• 1 medium sized radish chopped into cubed
• About a cup of pumpkin pieces  
•  ¼ inch ginger root

For tempering and seasonings

• 1 tsp of turmeric powder
• 1 and ½ tsp of red pepper powder
•  2 tsp of coriander powder
• 1 tsp of salt or as per taste
• 1 tsp of sugar
• 3-4 dry red chillies
• 1 tsp of panch phoron
• 5-6 tbs of mustard oil
• 1 tsp of ghee
• 1/2 tsp of garam mosla 

Method

• Clean tender pumpkin leaves and stems properly in water. Sometimes when tender leaves are not available, you can use the fully grown leaves as well. But chop them roughly.
• Heat up a fry pan, add mustard oil, and add in panch phoron and dry red chillies. Let them splutter.
• Now add in finely chopped ginger.
• Add in potato, pumpkin, radish, carrot and brinjal pieces.
• Keep on stir/fry for about 8-10 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt. Add sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Add in pumpkin leaves as well. Coat well with spices. Let it cook, covered for about 10-12 mints.
• Add in ghee or butter and garam masala at the end. Gently mix in with spatula.
• Take out and serve. Enjoy with rice.

I am leaving this post with a beautiful sunrise pic.

Wish you all a very happy and healthy holy Ramadan month. Ramadan Mubarak.

Melon Colada Mocktail Recipe

Our vegetable and fruit market is being flooded with fully ripened melons and cantaloupes these days. I often buy them fresh and we relish juicy melons a lot. Since Malaysia is a tropical country, these fruits are readily available. 

This mocktail recipe was made and relished very much. Mocktails are well, mock, that is minus alcohol. This is such a refreshing mocktail drink for a hot summer evening. Although, you can add alcohol of your choice to spike it and call it cocktail. 

You can use shaker with ice to make this mocktail. I have blended all in a mixer, which is what I have.

As a thumb rule in Pina colada, white rum is added but you can choose any other liquor as well. I have included papaya as well to make it healthy and filling. This is a kid-friendly recipe.

Melon Colada Mocktail Drink Recipe

Recipe requirements (serves-1)

• 2-3 slices of fully ripened Sunlady melon or cantaloupes
• 1 thin slice of fresh papaya
• 12 tsp of fresh coconut milk
•  3 oz. of sprite
•  ½ tsp of honey as sweetener
• Ice cubes and mint leaves for garnishing

Method

• Pick fully ripened and fresh melon and papaya for better flavour. Use freshly made coconut milk for best flavour, otherwise you can use canned one or coconut cream in place of coconut milk.
• Cut and chop melon and papaya into slices. Pick 2-3 slices or wedges from melon and 1 wedge from papaya. Make a mixture with honey and coconut milk in a blender. Now cool it in fridge. At the time of serving take out and mix it with sprite again in mixer. Sprite itself is sugary, so less honey is added. More over the fully ripened melon and papaya gives a nice sweet flavour. Serve chilled with mint leaves.
• Easy and delicious papaya melon colada is ready. You can spike it with alcohol of your choice (rum/vodka/tequila) if you want a nice cocktail.

Happy Cooking Friends and have a relaxing weekend.