Eggless Chocolate cake

Eggless Chocolate Cake

The best part of this cake is that despite it being eggless, it retains its moisure and is absolutely delicious. Another wonderful part is that it uses just one mixing bowl to make this entire cake. Saves a lot of time in cleaning and very little mess. I usually frost this with molten chocolate with heavy cream and it is sinfully tasty! It would work great as a birthday/anniversary cake or even a casual desert.
Ingredients:

- All purpose flour - 1 1/2 cups
- Sugar - 1 cup
- Unsweetened Cocoa -1/4 cup
-Baking powder -1 teaspoon
-Baking Soda -1 teaspoon
-Salt - 1/4 teasoon
-Unsalted Butter - 1/3 cup (melted)
-Warm water - 1 cup
-Lemon juice - 1 tablespoon
-Vanilla extract - 1 teaspoon
Frosting:
- Semi Sweet Chocolate - 6 ounces ( I use Bakers or Ghriradelli) ( Chopped)
- Heavy Cream - 3/4 cup
- Unsalted Butter - - 1 tablespoon ( room temp)

Proceedure:
1. Preheat the oven to 350 F degrees
2. In an 8 inch square/Rectangle pan, add flour, sugar, sifted cocoa powder baking powder, baking soda and salt. Give it a nice stir.
3. Add the melted butter, water, lemon juice, and vanilla extract to the flour mixture. Using a spatula, mix everything well. Make sure all the ingredients come together smoothly. Bake for 35 mins and make sure when a toothpick inserted comes out clean. Let it cool completely.

Frosting :
- Place the chopped chocolate in a bowl. Heat the cream and butter and let it come to a rolling boil. Pour out the boiling butter and cream mixture over the chocolate. Let it stand for about 5 mins. Using a fork, stir it smooth. Then let it sit in the room temperature for about an hour and then beat it ganache untill it is light and creamy. Using a knife or spatula spread it over the cooled cake.

PS: Use M&M's to decorate, or any kind of icing of your choice.

Badam/ Almond Cake / Halwa

Badam Halwa:

I am sure most of us aware of the nutrional value of Almonds. Almonds are loaded with protien, Calcium, Magnesium, and Pottassium. Halwa is a rich comforting dessert and is popular in lot of cultures around the globe. There are different kinds of halwa's.. Carrot, Wheat, Semolina, Nuts Etc.. Some with milk, some with condensed milk etc. Particularly I love badam Halwa for its richness and its divine taste.

Ingredients:

-3 cups of Badam

-Add milk to cover it

-4 tablespoon ghee

-3 cups sugar

-Saffron

-Food color

- 2- 3 Cadamom

Proceedure:

1. Soak the badam in water for about 2-3 hours and peel the skin. Alternatively, drop the Badam in boiling water for about 30 mins and peel the skin. Or buy the blanched badam's - they work great too.

2. In a blender, add the Badam's and add milk just to cover it. Run the blender to grind it into a coase paste.

3. Heat 2 tablespoons of ghee in a nonstick pan and add the badam mixture to it. Start stirring the mixure. Add sugar to this mixture. Now it should be a quite liquidy mixture. Keep stirring. After a while you would begin to notice that the mixure is cooking. Continue to stir without taking your hands of the laddle.

4. Add some saffron bits, food color and cardomam and continue to stir. The key here is to not to burn the mixture. It is very easy to get this burned. So continue stirring and you will see the mixture begining to thicken. Stir Stir and Stir for abt 30 mins totally. Add 2 tablespoon ghee to make sure that the halwa is not sticking to the pan.

5. When the halwa is not sticking to the pan and you see it is just about easy to take it off the pan, that is when you know your halwa is ready. Transfer it into a plate/ tray. Halwa begins to solidify when it is cooling. So when you see it is still in a semi - solid stage take it out and transfer it. I cooked it a lil more and it became a cake, but if you want it in halwa consistency transfer it when it just is in semi- solid stage.

This is the best sweet I have ever eaten . Enjoy!

Apple Pie

Apple Pie

Usually Apple pie is one of America's favorite dessert. I personally love Apple pie because of the spices and the brown sugar'd apples which yeild a divine taste. Usually you can use any firm Apples which would stand the heat from baking them. I have made Apple pie several times and each time I made them, I tried different combinations of Apples. I have used Granny Smith, Golden Delicious, Rome and Braeburn. You get these apples year around and I usually buy it from the local farmers market as I reaslised they are of superior quality and flaovor. The base of the Apple pie - the pie crust can be bought from the store, however I make it myself, that ways it is easier for me to tweek it a lil bit to adjust to our tastebuds. This recipe was orginally taken and from Joyof Baking and Rose Levy Beranbaum Pie and Pastry Bible who says this pie needs to be baked on a baking stone which gives the bottom crust fully brown and wonderful taste. This apple pie can be served just as is or it tastes even better with vanilla icecream or whipped cream.

Pie Crust:

-1/2 cups All-purpose flour
-1 teaspoon Salt
-2 tablespoon granulated white sugar
-1 cup unsalted butter, chilled, and cut into cubes
-1/4 to 1/2 cup ice water

Apple Pie Filling

-2 1/2 pounds apples (about 6 large), peeled, cored, and sliced
-1/4 cup granulated white sugar
-1/4 cup light brown sugar
-1 tablespoon lemon juice
-1 teaspoon ground Cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon salt
-2 tablespoons unsalted butter
-1 tablespoon plus 1 teaspoon cornstarch (corn flour)

Proceedure:

Pie Crust:

1.Take the flour, salt, and sugar and mix until combined. Then add the butter and using a hand mixer or your processor, mix until the mixture resembles coarse meal (Say about 15 seconds).

2. Add 1/4 cup water in a slow, steady stream, until the dough just holds together when pinched. If necessary, add more water. Use your hands and knead into a ball. This again should resemble a chapati dough.

3.Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

4.After about an hour or more, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

5. Then remove the second round of pastry and roll it into a 12 inch circle. Transfer to a baking sheet, cover with plastic wrap, and place in the refrigerator.

Apple Pie Filling:

1.In a large bowl combine the sliced apples, sugars, lemon juice , ground cinnamon, nutmeg, and salt.

2.Let the apples macerate at room temperature for 30 minutes to three hours. (I usually keep it in the fridge overnite.)Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup of juice.

3.Spray a heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup . (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove - This has worked the best for me all the time that I tried this dish.)

4. Meanwhile, take the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften . Transfer the drained apples slices to this pastry crust nd mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Moisten the edges of the pie shell with a little water or milk and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.

5.Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven. Preheat the oven to 425 degrees F . Place the oven rack at the lowest level. Place a piece of aluminum foil on the pan to catch any apple juices. The apple juice will definitely wooze out and make sure you have an alumnium foil below. Bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

6.Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch pie.

Lattice Crust:

If you would like to make a lattice crust, as in the picture, roll the top pastry into a 13 inch circle. Using pizza cutter, cut the pastry into 2 cm strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. Once the bottom crust is filled with the apple slices, remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, space the strips about 2 cm apart. Use the shortest pastry strips at the outer edges. Then, rotate pie plate a quarter turn, and repeat the process with the rest of the strips. Weave the top strips over and under the bottom strips. Trim the edges of the strips, leaving a 1 inch overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.

Source:

-The Pie and Pastry Bible - Beranbaum, Rose levy.

-Joyofbaking

Dal Makhini

Dal Makhini
My husband is a great fan of Dal Makhini. It is the easiest dish I have ever prepared and the creamy texture of this dish is absolutely divine. Makhini in hindi is buttery and this dish totally lives up to it:) Its nutional value is no less. One cup of the Black urad Dal has about 27 grams of Protein. The spices blend together so well and gives out a complex flavour. If you are entertaining a wondering what to prepare, Dal Makini would be your best bet. Here you go with the recipe.

Ingredients:
1 cup whole urad dal (Black Lentils)
1/4 rajma (Red Kidney Beans)
Abt 10 channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
1/2 inch ginger, peeled and Grated
2 – 3 Garlic cloves
2 Green chillies
salt to taste

Tadka
1 tspn cumin
2 – 3 garlic and cloves
2 - tomatoes or 1/2 can Tomato paste
1- Onion
Cilantro to garnish
2 Teaspoons butter
1/2 cup cream
1/2 teaspoon or more chilli powder
1/2 tspn garam masala
1/2 tspn Turmeric powder

Proceedure:

1. Soak all the lentils together for few hours. Say about 3-4 hrs. Wash and rinse them .

2. Pressure cook them with Ginger, Garlic, Cloves, Tomato, Onion, Garam masala, Chilli Powder, Turmeric powder and Salt. Make sure you keep them in a low fire and let it go atleast 5 - 6 whilstles. That is when, the lentils cook well together and gives out a wonderful texture.

3. Once the lentils are cooked, using the back of a laddle, gently mash the lentils till they come together. In another pan warm up some butter and toss in the Jeera and add these lentils. Stir in the cream till and cook in a low fire for about 10 mins. Now you should get a nice creamy consistency. Add salt if required.

4. Garnish with Cilantro. Serve with Jeera rice or Rotis!

Cuban Beans and Jasmine Rice

Cuban Beans and Jasmine Rice:

Dry beans lend themselves well to slow cooking and when they slow cook, the spice blend in well to emit a nice complex flavor which is absolutely authentic and wonderful. This recipe was extracted from 'Cooking light' in which they say this recipe is a protien rich.

Ingredients:

- 1 pound dried Black beans

- 2 cups water

- 2 cups vegetable broth

- 2 cups chopped Onion

- 1 1/2 cups chopped Red bell pepper

- 1 cup chopped Green pepper

- 2 tablespoons olive oil

- 2 teaspoons salt

- 2 teaspoon fennel seeds, crushed

- 2 teaspoon ground corriander

- 2 teaspoon ground cumin

- 2 teaspoons ground oregano

- 2 teaspoons sherry or red wine vinegar

- 2 cans diced tomatoes and green chilles - drained

- 3 cups Jasmine Rice

Hot sauce (optional)

Proceedure:

1. Soak the beans for about 8 hours. Drain beans.

2. Combine beans, 2 cups of water and the next 1o ingredients in an electric slow cooker. Cover and cook on HIGH for atleast 5 hours or untill the beans is tender. Stir in Vinegar and Tomatoes. Serve over rice and sprinkle with Hot sauce.

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Paneer Jalfrezi

Paneer Jalfrezi
For most people from India, Paneer is one of the favorite ingredients that they would like to toss in their dishes. Paneer is high in protien and it is absolutely versatile. Paneer retains it shape and texture when fried, boiled in curry sauce and can even be grated. There are many dishes that you can create out of paneer. Here is one of my favorite dishes. I personally like Paneer Jalfrezi for the fact that I can toss in some veges, which would keep up to the nutritional value of the dish as well. Check out the recipe below and leave me a comment to let me know how your dish turned out to be.

Ingredients:
Tomato - 3( Diced) Or Tomato paste - 1 can -
Onions - 2 ( Big) (Diced)
Paneer - 1 packet ( make sure it is cubed and fried, or please cut and fry the paneer till the sides become golden brown)
Colored Capcicum/ Pepper - 3 ( I used Red, Yellow and Green Peppers)
Green chillies - 3
Ginger - 2 teaspoons
Garlic - 3 pods
Red chilli Powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Black pepper ( Freshly ground) - 1/2 teaspoon
Corriander seeds/ Dhania - 1 teaspoon
Jeera - 1 teaspoon
Butter - 2 teaspoons
Salt to taste
Lemon Juice - 1 teaspoon
Cashew - 3 teaspoons

Proceedure:
1. Take butter in a cast pan and warm it up. While the butter is getting warm, toss in Jeera, Corriander seeds and Onion. Wait till the onion gets to a golden brown color. Add the diced tomato, green chilli, Cashew, garlic and ginger. Fry it a lil more. Add a lil salt to the mixture and you will see the mixure generating a lil water. Let the mixure cook well till the tomato - onion mixture becomes nice and mushy. Bring the flame to low and continue to fry it. To this, add turmeric powder, red chilli powder, garam masala and black pepper. Make sure everything cooks in a low flame for some time. This ways all the spices blend well. After everything is incorporated well, turn the flame off and let it cool for sometime. Using a blender, blend the cooled mixture into a fine paste. The key is blending into a real fine paste.

2. Take another pan and add a teaspoon of butter and fry the paneer. When the paneer is getting fried add the Colored Peppers/ Capcicum. Fry till the peppers become tender. Add the groung tomato - onion mixture to this. If the gravy is too thick, add some cream or milk to give it a creamy consistency. Finally add salt to taste and garnish it with sping onions and Cilantro.

Paneer Jalfrezi is ready to be served with Naan/ Roti or Jeera Rice.

Note: The recipe is written for hot spicy tougue's. Please feel free to adjust the spice level. :)

Cauliflower in Mugalai Gravy!

Cauliflower in Mugalai Gravy!

- 2 small sized Cauliflowers
- 1 teaspoon - turmeric,

- 1 teaspoon Garam masala

-1 teaspoon Chilli Powder

- 3 green Chillies

-1 tablespoon Ginger,

-1 tablespoon Garlic finely chopped

-1 teaspoon Cumin seeds

-2 teaspoons Coriander seeds

-1" piece Cinnamon broken or 1 teaspoon Ground Cinnamon

-4- 5 green Cardamoms
-2 tablespoons Cashewnuts

-2 large Onions finely sliced

-4 tablespoon milk

-1 cup Tomato puree (Hunt Tomato puree is good)

-1 cup water

-2 tablespoon Grated Paneer

-4 tablespoon oil

salt to taste

-Fresh cream and

-finely chopped cilantro sprigs for garnishing

Proceedure:

1. In a cast pan toast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are slightly brown and aromatic. Add 2 teaspoon of oil and fry the onion till it turns golden brown. Allow to cool. Grind together onions, toasted spices, green chillies and chopped ginger-garlic. The key here is make sure the mixture is completly ground well into fine paste.
In a stock pot bring enough water and a little salt to a rapid boil. Turn the stove off and then place the cleaned cauliflowers in hot water for about 10 minutes. Make sure the cauliflowers dont cook too much, otherwise it looses its shape and becomes tender and mushy. We are trying to retain the shape of the cauliflower.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflower. Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. It is very important that when you fry the cauliflower you are gentle with it. Make sure it does not loose shape. Slowly remove fried cauliflowers and set aside.
Add the remaining oil, heat it till hot and fry the paste on till the oil separates. Add the turmeric powder, garam masala . Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add little of this mixure on to the cauliflower. While the cauliflower marinates in the gravy for sometime add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream and finely chopped coriander leaves.

Serve it with Jeera rice or Roti/Nan

Pineapple Orange Muffins!

Pineapple - Orange Muffins!

When I first made them, I was so doubtful about the whole recipe. It has an whole 8 ounce can of crushed Pineapple and it has Orange zest, extract and Juice. I was thinking it is going to be super tangy and usually tangy stuff hurts my throat. I was just amazed how this the Pineapple, Pecans and the Oranges come together to give a flavor explosion. None of the ingredients stand out, and this recipe is a perfect example of how different things can yield to one common flavor. This recipe is all about flavor and it works very well for a dessert with fruits like in the picture or can be served during breakfast along with yogurt. Either ways it tastes wonderful.

Ingredients:
1/2 cup - Pecans
2 cups - All-purpose Flour
1/4 teaspoon salt
3/4 teaspoon Baking soda
1/2 cup unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 teaspoon pure orange extract
1 tablespoon orange zest
1 - 8 ounce can crushed pineapple, drained

For the Glaze:
1/2 cup - granulated white sugar
1/3 cup (80 ml) fresh orange juice

Procedure:

1)Preheat oven to 350 degrees F . Toast the pecans for 8 to 10 minutes. Set aside to cool and then chop them roughly.

2) Greast 36 miniature muffin pan.

3)Take a large bowl and combine, the flour, salt, and baking soda. Make sure you whisk them well.

4) Beat the butter and sugar until light and fluffy using a hand mixture. Add the egg and beat until it blends well. Beat in the sour cream, orange extract, and orange zest. Finally add the flour to the mixture and beat just until everything comes together as a thick batter. Now as the last step fold in the toasted pecans and drained pineapple.

5)Fill the muffin tray little by little. Make sure they are half filled.

6) Bake for 15 to 20 minutes or until lightly browned While the muffins are baking combine the

7) While the muffin is baking get together the glaze ingredients (sugar and orange juice) in a cup.

8) Once the muffins are totaly done, and sprinke the glaze over the muffins while they are nice and warm.

Your Pineapple orange muffins are ready!

Extracts : Joyofbaking

Asparagus, Spinach, Pesto Pasta

Asparagus, Spinach, Pesto Pasta
Ingredients
1 pound -Asparagus
1/4 cup -Pistachios, or Walnuts or Pecans
1/4 cup - Spinach,
1 clove- Garlic
1/4 cup -Freshly grated Parmesan cheese
2 tablespoons - Olive oil
1 teaspoon -lemon juice
1 (12-ounce) - Whole wheat pasta
Directions:

1)Bring pot of water to a boil. When the water is ready, add the asparagus and cook for 3 minutes. Slice off the tips and set aside. Roughly chop the rest.

2)Add a cup of the chopped asparagus to a food processor or bleder along with the spinach, garlic, 2 tablespoons of the pistachios, parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste; this would serve as your pesto.

3)Cook the pasta according to the directions on the box. Drain the pasta when done.

4) Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.

5)Chop the remaining pistachios or any other nut. Serve the pasta and garnish with the pistachios, and more grated parmesan cheese. Season with salt and crushed red chilli.
This can be served with warm bread rolls or salad.

The freshly grated parmesan cheese adds texure to the pasta. Alternatively you can add Olives, and peppers which would make it healthier and colorful!


Courtesy: cooksrecipe

Baked Spaghett - Spinach, Peppers and Mushroom!

Italian Delight -
Baked Spaghetti - With Spinach, Peppers and Mushroom

Ingredients

-1 large egg, beaten

-1 minced Onion

-1/2 cup sour cream

-1/4 cup milk

-1/2 teaspoon salt

- Freshly ground pepper to taste

-2 cups (16-ounces) shredded Monterey Jack cheese

-1(10-ounce) Fresh Spinach

-4 ounces spaghetti, Cooked and drained

-4 tablespoons freshly grated Parmesan cheese

- 1 diced colored Pepper

- 3- 4 small Mushrooms

Proceedure:
-Preheat oven to 350°F (175°C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
-In a large bowl, combine egg, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.

- Saute the Onion in 2 tablespoons of Olive oil and wait till it turn golden brown. Add the colored peppers and wait till they turn tender. Add the mushrooms and the spinach to the mixure. Saute till the vegetables are tender- crisp.
-Add this mixture to the egg, sour cream mixure,and add the cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan .
-Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.

The delicious and nutritious pasta is ready. Great served with bread or salad with dipping oil and butter!

Stuffed Pepper/ Capcisicum - Topped with Tomato -Onion Sauce!

It would be hard to believe, when I think about how I picked the ingredients for this dish. I went to the store, saw this capcisum/ pepper, fresh and green. I always wanted to make stuffed pepper and I was thinking that it is a super complicated process. Then when I made it this time I realized this is no rocket signs and was such a simple recipe. It is super tasty and a very different recipe to try your hands on!

Ingredients:
1) Large Pepper/ Capsicum - scooop put the seeds using a knife
2) Basmati rice - 2 cups
3) Paneer - 3/4 cup (grated)
4) Onions - 2 large onions - diced
5) Ginger 1/2 inch( grated)
6) Garlic - 3 pods ( diced into tiny pieces)
7)Tomato - 2 -3
8) Green Chillies - 2 - 3
9) Cilantro to garnish
10)Jeera - 1 1/2 teaspoon
11)Butter - 2 teaspoon
12)Salt
13) Black pepper - 1/4 teaspoon
14) Peas (optional) - handsful

Proceedure:

Cook the basmati rice just as usual. When the basmati rice is cooking add a teaspoon of butter, 1/2 - 1 teaspoon salt. Take a pan, add a spoon of butter and jeera, onions, ginger, garlic and chillies to it . Finally add grated panner to it after turning off the fire. Transfer these into the cooking Basmati rice and give it a good stir. (Add some peas if you desire)

Use the same pan and add butter, jeera, onions, tomatoes, ginger, garlic, chillies and with a little turmeric and salt - fry them in a low flame till you get a thick tomato - onion paste. ( You can add garam masala if you prefer)

Take the Green Pepper/ capcicum. Wash it well. Cut out the top portion just where the stem is and scoop out the seeds. Sprinkle some black pepper and salt. Preheat in the oven to 350 F and once the oven is ready spray some cooking oil over the pepper and leave it in the oven till the outer skin becomes nice and tender.

As soon as the rice is cooked transfer them into a plate/tray and let it cool completely. Once the rice is done stuff them slowly, taking care to see that they dont break and fill the pepper to the brim and close it with some Mexican cheese. This will prevent the rice from falling out. Put the stuffed pepper in the oven and wait till the cheese melts.

Serve it over steaming rice, tomato onion sauce and garnish with cilantro!

PS: You can get creative by adding grated veges like carrot, cabbage, Spinach Etc. Toss in a handful of various nuts to make it nutritious.

Enchilladas with Black bean Salad, Salsa and Sour cream

Enchilladas with Black Bean Salad, Salsa and Sour cream!

Most of us from India, love Mexican cuisine because it is very close to the Indian style of cooking. There are many healthy food combinations that you can make out of Mexican ingredients. I go gaga on most of the lentils and Blackbeans tops the list because it is a good source of Protein, Thiamin, Magnesium, Phosphorus and Manganese, and a very good source of Dietary Fiber and Folate. It is super tasty and can be eaten raw - as in salads or can be cooked as well!

- Blackbean Salsa

- Enchilladas

- Blackbean Salsa:

- 1 Large Red Onion - chopped into tiny pieces

- I large Tomato

- 1 Med Corn ( slightly micowave it for abt 30 secs)

- 10 - 15 slices of Jalapeno Peppers ( Depending ur spice level)

- Cilantro

- Olive oil

- 1/2 fresh lemon

- Parsley

- Freshly ground Black Pepper

Proceedure:

Combine all the ingredients, and give it a quick toss with Olive oil and squeeze 1/2 fresh lemon. Garnish with parsley and Cilantro.

You could get creative by adding some ripe mangoes to the salsa. It would taste wonderful.

Enchilladas:

- Soft totillas - 3

- Mexican cheese - 1/2 cup

- Enchillada sauce - 1/2 can

- Mexican Rice.

Proceedure:

Cook the rice as per package instructions. Lay a thin layer of rice over the soft tortilla and roll it up. Keep the open edges facing down, this ways it does not open up. Pour enchillada sauce over the filled tortilla and garnish it with some Mexican cheese. Bake it in the oven for 350 degrees till the cheese melts. Delicious mexican wraps are ready! Makes a wholesome lunch or dinner.

Serve with the BlackBean salad, Salsa and Sourcream. You can also add Mint, Basil Lemon juice as a drink.

Variations:

- Try tofu to go inside the wrap. I would include tofu as much as possible for its nutional value.

- Try just cheese and veges

- Try Blackbeans and Rice

Chocolate butter cake!

Chocolate butter cake!
Who would refuse a chocolate cake? It's taste so divine that you eat this like a kid. The best part of this cake is, there is unsweetened cocoa used all over and the cake taste just wonderful. It is neither bitter nor too sweet. It works as a perfect desert over vanilla icecream.
Ingredients:
-4 ounces unsweetedned chocolate, chopped
-1/3 cup unsweetened cocoa powder (not Dutch-processed)
-1 cup boiling water
-2 1/4 cups all purpose flour
-2 teaspoon Baking powder
-1 teaspoon Baking soda
-1/4 teaspoon salt
-1 cup unsalted butter room temperature
-2 cups granulated white sugar
-3 large eggs
-2 teaspoons pure vanilla extract
-1 cup milk

Frosting:
-5 ounces unsweetened chocolate, chopped
-1/3 cup milk
-1/2 cup unsalted butter,
-4 cups confectioners Sugar, sifted to remove lumps
-1/8 teaspoon salt
-2 teaspoons pure vanilla extract

Proceedure:

Preheat oven to 350 degrees F and place rack in center of oven. Butter, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

1) In a bowl, place the unsweetned chopped chocolate and cocoa powder. Pour the boiling water over it and srir it untill they have completed melted. It should be a semi - thick chocolate sauce consistency. Set aside to cool while you make the batter.

2) In a another bowl, combine, the flour, baking powder, baking soda, and salt. Set aside.
Using a different bowl, beat the butter until smooth and creamy. Then add the sugar and continue beating until the mixture is fluffy.Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate into the mixture and beat to combine.

3) Add the milk and flour mixture in three additions beginining and ending with the flour mixture.

4)Divide the batter evenly between the two pans. Here you have to remember the cake would rise to considerable amount. Make sure you distribute the batter evenly.

5) Bake for about 35 - 40 minutes or when a fork or toothprick comes out clean when pricked.

6)Remove from oven and let it cool for about 10 minutes. Then remove the cakes from their pans and cool completely before frosting.

Frosting: Melt the chopped chocolate in bowl placed over a pan of simmering water. Remove from heat and let cool. In a bowl add the melted chocolate, milk, confectioners sugar, salt, and vanilla extract and give it a quick whisk with your hand mixer. Then add in the soft butter and beat it for about 2 mins till the frosting comes together. Make sure the frosting is nice and creamy. Scrape down the sides of the bowl with a rubber spatula. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Garnish it with fresh fruits like Rasberry, whipped cream and shaved chocolate. I used a lil bit of red icing here too.

Your wonderful chocolate cake is ready!





Courtesy - JOB

Tofu and Pineapple Stir fry

Tofu and Pineapple stir fry!
I am a big lover of Pineapple. Essentially, it is high in Vitamin C and rich in Thiamin, Vitamin B6 and Copper. Pineapple is such a versatile fruit and I use it to toss it in the tofu, Pineapple Rasam, Pineapple upside down cake, Pineapple Orange muffins, Rum spiked Pineapple and many more.. For people like me, who love a slight tangy taste in their food, is sure to try out this Pineapple - Tofu stir fry..The proceedure for the pineapple stir fry is pretty similar to any other tofu stir fry, with the extra ingredient of pineapples.

Ingredients:
- Tofu - 1 packet
- Soy sauce - 3- 4 tea spoons
- Onions - med sized -1
- Colored Pepers - 2-3 ( I use the frozen ones)
- Green chillies - 3- 4
- Garlic - 2 -3 pods
- Ginger - 1/4 inch
- Pineapple- Canned or Fresh

Procedure:
Add some 2 -3 teaspoons of olive oil to a cast pan and while it gets warm, chop the Onions and saute them in the oil. Fry the Onions till it turns golden brown. Add the Ginger, Garlic and fry a lil more. Then add the peppers and pineapple. They kind of cook well in the gooey mixture, add the tofu and mix them well. Add salt to taste ( if desired). Make sure you have your stove in low fire and keep stirring them well. Garnish with spring onions or cilantro!
Usually served with Jasmine Rice!

Shortbread Cookies!

Shorbread Cookies:

For people who grew up in India, I am sure you are aware of the butter biscuit that we get at the tea shops. This is just the same. The picture shows you the American version of the same. It compliments so well with your morning cofee and evening tea. When you wake up in the morning and turn the oven on, and put the cookies in the oven, before you could brush your teeth and brew your cofee.. your warm cookies is ready for you. The best part of this cookie is the dough can be stored in the refrigerator for several days and it still remains fresh! Try it out and leave your comments to let me know how it worked for you.

Shortbread Cookies:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract

1/2 cup sugar ( 60 grams)

Proceedure
In a bowl mix the flour with the salt. Keep it aside
Beat the butter until smooth and fluffy . Add the sugar and beat until creamy say about 2 minutes. Add in the vanilla extract and stir in the flour mixture just till the ingredients are blended well.. Here use your hands and combine the dough together just like the chappathi dough consistency Flatten the dough into a disk shape, and then wrap it a plastic sheet and chill the dough for at least an hour. ( I usually save it for days together)
Preheat oven to 350 degrees with the rack in the middle of the oven.
On a lightly floured surface roll out the dough and use a cookie cutter to cut out the shapes. Or you can just use a knife and carve shapes on the dough. Since this dough is made of butter, it tends to loosen up quickly. Leave the cut shapes again in the refrigirator for about 15 mins. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned.

The most delicious cookie - butter biscuit is ready!

Rum n' Rasin Mini Bundt cake!

Rum N Raisin Mini Bundt cake

Ingredients
1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
1 egg
1 1/4 cups white sugar
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
2/3 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
3. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Tomato Basil Bisque

Tomato Basil Bisque:
It is such a simple recipe and tastes wonderful! I took 4 big tomatoes, boiled them throughly. In the meanwhile, I sauteed onions and waited till they turned translucent to add2 -3 pods garlic, chilli flakes and 1 cup of ...Basil leaves. Made sure all of these were througly cooked and added them to the tomatoes.. Ran the blender till they were throughly pureeed and finally stirred in some vege broth and some cream to give in flavor and texture.. for the finaly touch, garnished it with some seasoned croutons... thats all abt it :)

Newyork cheese cake

Newyork cheese cake
It is all about Cheese. People like me who think cheese is the best thing ever, certainly cannot resist this. The slightly tangy taste of lemon zest and sour cream combined together and the subtle taste of cream cheese makes this desert almost a delicacy. The cheesecake slowly cooks and the aroma quickly spreads the room tickling your tastebuds.

Here you go with the recipe:
Ingredients:
Crust:
- 2 cups graham crackers
- 1/4 cup granulated white sugar
-1/2 cup unsalted butter.

Filling:
- 32 ounces cream cheese
- 1 cup granulated white sugar
-3 tablespoons All purpose flour
-5 eggs (room temeperature)
-1/3 cup Heavy whipping cream
-1 tablespoon lemon zest
-1 teaspoon pure vanilla extract

Topping:

- 1 cup sour cream

- 2 tablesppon white sugar

-1/2 teaspoon vanilla extract

Proceedure:

Start with greasing a 9 inch springfoam pan with Oil spray. make sure the pan is placed on a bigger baking sheet (Aluminium foil, Parchment paper etc), that ways if is an overflow it would not be messy. Preheat the oven to 350 degrees

Crust:

Comine the molten butter, graham crumbs and sugar. Press this against the base of springfoam pan. It would not be a smooth texture and will wither away. Dont worry about it and leave it the refrigirator to set while the filling is done.

Filling:

1) In a bowl, beat the cream cheese, flour and sugar. Before you start beating, mix the battaer with a spatula. Then beat the batter for about 1 -2 mins. Make sure you do not over beat the batter as it would begin to crack when you are baking.

2) Add the eggs slowly and beat 30 seconds after adding each egg. This would give you a slight yellow color.

3) Add the whipping cream, lemon zest, vanilla extract, and beat everything till everything is totally incorporated.

4) Remove the crust from the refrigirator and pour the filling over the crust. Once you fill the crust, bake for about 15 - 20 mins in 350 degrees and then reduce the temperature to 250 degrees and then continue to bake for 1 1/2 hrs or till the cheese cake becomes firm and the center of the cake is still a little wobbly.

5) Remove from the oven and let it cool a bit.

Topping:

1) Meanwhile combine sour cream, sugar and vanilla extract. Mix it well and spread the topping over the warm cheese cake. Run a spatula or knife over the edges of the cheesecake, which will prevent from cracking.

2) Bake for another 15 mins and then remove from oven and let it cool compeletely. Use a plastic wrap and cover and put it in the refirirator for atleast a day.

This can be served with fresh fruits or chocolate sauce.

Pecan Tassies

A one-ounce serving of pecans (approximately 20 halves) contains 196 calories, 20.4 grams total fat (1.8 saturated fat), 0 mg cholesterol, 0 grams sodium, 2.7 grams dietary fiber and over 19 vitamins and minerals including vitamin A, vitamin E, calcium, potassium and zinc.
Pecans are also a good source of oleic acid, vitamin B1, thiamin, magnesium and protein.
-http://www.ilovepecans.org/nutrition.html#weight

Ingredients
Cream Cheese Pastry:
-1 cup unsalted butter - at room temperature
-6 ounces regular cream cheese - room temperature
-2 cups all-purpose flour

Pecan Filling:
-3 large eggs
-3 tablespoon unsalted butter, melted
-1 3/4 cups light brown sugar
-1 teaspoon pure vanilla extract
-1/4 teaspoon salt
-1 cup - chopped pecans

Cream cheese Pastry:

Using a hand mixer, blend the cream cheese and butter untill it is light and fluffy. Add the flour to this and make a dough. Do not use your hand mixer, instead use your hands and knead them into a smooth ball. Flaten this dough and make into a thick disk and wrap it in a plastic and leave it in the refrigirator to set for about one hr. Preheat the oven to 375 degrees. After about an hour, take a little bit of the dough and line a greased muffin or minature muffin pan. Repeat the same with the rest of the dough.

Filling:

Take a seperate bowl, beat the Eggs, Sugar, Butter,Vanilla and Salt untill all of the ingredients are well incorporated. Scoop a spoon of the filling into the muffin pans and garnish it with some Pecans.

Bake for about 20 mins or till the pastry shells are golden brown. It would still have a soft center and take it out and leave it to cool.

Delicious pecan tassies are ready for a great snack!

Courtesy : Joyofbaking.

Pecan tassies

Pasta with Onions, Peppers, and Herbs!

Pasta Sauteed with Onions, Peppers and Herbs

Herbs are rich in minerals and Antioxidants. Their fragrance will say pick me now...I grow Basil, Rosemary, Sage, Oregan and Mint in my patio. I have to see and smell the fresh plants and it instantly refreshes me even before my morning coffee.. They are so fresh and wonderful to cook:)

Here you go with the recipe:

1) Olive Oil - 2-3 teaspoons

2)Any kind of pasta like Rotini, Farfelle, will work

3) Red crushed pepper - 2 teaspoons

4) Garlic - 2 -3 pods

5)Black pepper - 1 teaspoon

6) Colored peppers ( I used a half packet of the frozen ones)

7) Onions- 1

8) Herbs (Basil, Oregano, Thyme, Rosemary) - chop them tiny - 2 tablespoons

Proceedure:

1) Heat the olive oil in the slillet and fry the onion. Wait till it turns golden brown, add the coloured peppers and chopped herbs to it. Add the garlic, red pepper, and black pepper. Finally add the pasta and give it a good toss.

2) Add grated cheese like fresh paremesan, or Mozarella.

Delicious pasta is ready!

Methi Adai:
Adai is protein packed South Indian dish that is made by combining various lentils!
Ingredients
-Rice - 1/4 cup
- Whole Green Mung - 1/4 cup
-Toor Daal - 1/4 cup ...
-Channa Daal - 1/4 cup
- 1/4 cup Onion
- 1/2 small Green Chili
- 1, to taste Cilantro Leaves
- 5 sprigs Curry Leaves
- 1 sprig Asafoetida (Hing)
- 1 pinch Salt - to taste
- Black Pepper - 1/4 tsp or to taste
Ginger - 1/2″ piece
Fenugreek seeds - 1/2 tsp (optional)
Oil - for pan-frying How to make Adai
Proceedure:
1. Wash and soak the following in in 4 cups of water for 3-4 hours - Rice, Whole Green Mung, Toor Daal & Channa Daal.
2. Drain out the water.
3. Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter
Note :I also added methi leaves to the batter.
Make the batter accordingly and spread it on a hot tawa. Wait for it to turn golden brown by adding a little oil. Flip it over.
Methi Adai is ready to be served with the delicious sambar!

Blueberry tart

Berries, are high in their nutritional value and some berries help in preventing some form of cancer. Cranberries and Blueberries prevent bladder infection. So, for people who love berries, here is a wonderful recipe. This blueberry tart just melts in your mouth and works as a wonderful desert topped with light whipped cream or vanilla icecream.

For the Pastry:
- 1 1/2 cup All purpose flour
-1/2 teaspoon salt
- 2 tablespoon white sugar
-1/2 teaspoon vanila extract
- 1/2 cup butter ( 1 stick)
- 1 egg

For the filling :
- 2 1/2 cup fresh blueberries
- 1/4 cup granulated white sugar
- 1 1/2 tablespoons all purpose flour

Garnish
Strawberry, Blueberry, Blackberry, Rasberry

Proceedure:
Pastry:
In a bowl combine flour, Salt and Sugar and whisk it together. Then pour Egg and Vanilla extract in a steady stream and combine with the mixture. Use your hands and make an even ball out of the dough. Grease a tart pan and flatten out this dough like you are lining the pan. Make sure the sides and the bottom are even. Leave this in the regrigirator for about 10 mins or more.
Filling :
While the shell is getting set, take another bowl, combine the blueberries, flour and sugar and mix them well. Make sure the blueberries are coated with sugar and flour. Heat the oven to 425 degrees. When the oven is getting preheated, take the dough off the refirirator and pour the blueberry mixtue into the dough. Once the oven is preheated, put this in the oven for the bluberries to cook into a jam like texture. Cook for about 15- 18 mins. Then with the spoon, kindle the mixture that ways all the blueberries are smoothly and evenly cooked. Then reduce the temperature to 350 degrees and cook for about 30 - 40 mins. You would see the crust turning golden brown and the blueberries turning into a complete jam. Leave it out for it to cool. Then take the rest of the berries or fruits and top them according to your design and taste.
Once it is completely cool, you can slowly scoop the tart of the pan and serve it with whipped cream or vanilla icecream.

Makes a wonderful desert. Enjoy!

Courtesy :joyof baking

Chocolate Shortbread!

For people who love chocolate, this is a such a divine recipe. A butter rich chocolate shortbread covered with warm molten chocolate and glazed with Hazelnuts or Pistachoes is absolutely difficult to resist!

Chocolate Shortbread! (Chocolate Lover's delight)

Shortbread

- 1 cup - All purpose flour

- 1/4 cup - Unsweetened cocoa powder

- 1/4 teaspoon salt

-1/2 granulated sugar

- 1/2 teaspoon Vanila extract

- 1 large egg yolk ( optional)

Glaze:

- 3 ounces semi sweet chocolate ( I buy the chopped ones)

-2 tablespoons butter

- 1/3 cup Unsalted Roasted Pistachios, Walnuts, Hazelnuts. ( The above image has Hazelnuts).

Proceedure:

Start with preheating the oven to 350 degrees. Grease a tart pan with butter or vegetable oil. While that is done, take a bowl and mix the flour, cocoa powder and salt. Keep it aside. Then take another bowl, beat the butter and sugar until smooth. Add the vanilla extract and the egg yolk. To this, add the cocoa - flour mixture. Use your hands and knead this into a smooth dough. Press this against a tart pan and make a even layer on to the bottom of the tart pan. Bake for about 25 - 3o mins till the short bread looks all firm.

Glaze :

Melt the chocolate and butter in bowl over a pan of boiling water. This melts into a viscous even liquid. Immediately pour the glaze over the warm shortbread and using a spatula or a butter knife, evenly spread it over the shortbread covering all the edges. Sprinkle the nuts over the shortbread and gently press into the glaze. Let it cool to cut into 10 - 15 wedges.

For people who love cocoa, this is a must try. It melts in the mouth and the texture is something that your tastebuds will crave for.

Courtesy : Joy of Baking

Mint and Basil Lemonade!

Mint and Basil Lemonade!

Ingredients

- One big Lemon

- 10- 15 leaves of Mint

- 5-6 leaves of Basil

- Sugar

-Salt

- Ice

- Ice cold water

Crush Ice and water together along with mint and basil. Add sugar and salt to taste and strain the mint and basil leaves.

Cool lemonade is ready to beat the scorching sun.

Berry and Shortbread Tarts with Cream filling!

Berry and Shortbread Tarts with Cream filling!

Ingredients

Shortbread tarts :

- 1 cup unsalted butter (2 sticks)

- 1/2 cup powdered sugar

- 1 teaspoon vanilla extract

-1 1/2 cups All purpose flour

2 tablespoon cornstarch

1/8 teaspoon salt

Cream cheese filling

- 1 - 8 ounce cream cheese ( I use Philedelphia cream cheese)

-1 - 14 ounce can sweetened condensed milk (milkmaid)

- 1/ 3 cup lemon juice ( freshly squeezed)

- Zest of one lemon

- 1 teaspoon vanilla extract

Proceedure:

Shortbread Tarts:

Lightly butter or spray oil in a mini muffin pans and keep it aside. Preheat the oven to 325 degrees and place the rack in the center of the oven. While the oven is getting preheated, take a bowl and beat the butter and sugar. To this mixture, add flour, vanilla, cornstarch and salt and mix just enough for the mixture to blend into a smooth ball ( should look like chapathi/ Roti dough). Take the greased muffin tins and make small balls which will cover the muffin tins and make a small hollow in the center to fill in with the cream filling. After the muffin pans have these shells in them, leave it in the freezer for about 10 mins. This will help the shells from puffing. Then take them out and bake them for about 18 - 20 mins. If you see the the shells puff, take a fork and prick their bottoms and let them turn golden brown. After they are done, take them off the oven and let them cool completely. These can be made in large quantities and frozen.

Cream cheese filling:

Beat the cream cheese in a bowl till it is fluffy, and add the condensed milk, lemon juice, lemon zest, and vanilla and blend it well. Make sure it is not over processed, otherwise it becomes too runny!. After this is done, leave it in the refrigerator till the ingredients mingle well and the mixture becomes firm. Usually, it is great idea to do this filling a day in advance.

To serve:

Using a small spoon, scoop the cream cheese filling and fill the shells and top it with the fruit of your choice.

Note :

I used Blueberries, Rasberries, Strawberries, Blackberries and Peach!

This is a wonderful cold creamy dessert and I am sure you and your family would absolutely enjoy.

Courtesy : Joy of Baking

Tofu with Eggplant, Peppers and Onions!

Tofu with Eggplant, Peppers and Onions!

Tofu is very low in Cholesterol and Sodium. It is also a good source of Protein, Iron, Magnesium, Phosphorus, Copper and Selenium, and a very good source of Calcium and Manganese. It is undoubtedly a very healthy ingredient that I would like to add to my weelky diet! I usually get very creative with Tofu.. and one of them is below!

Ingredients:

- Tofu - 1 packet

- Soy sauce - 3- 4 tea spoons

- Onions - med sized -1

- Colored Pepers - 2-3 ( I use the frozen ones)

- Green chillies - 3- 4

- Garlic - 2 -3 pods

- Ginger - 1/4 inch

- Egg plant - 1/2 Med sized

- Tomatoes - 2 -3 Med sized

Procedure:

Add some 2 -3 teaspoons of olive oil to a cast pan and while it gets warm, chop the Onions and saute them in the oil. Fry the Onions till it turns golden brown. Add the Ginger, Garlic and fry a lil more. To this add the colored peppers. Once they are cooked then add the Tomatoes and Eggplant into the mixture. Fry everything till they become tender. Once you get a kind of gooey mixture, add the tofu and mix them well. Add salt to taste ( if desired).

Garnish with Spring Onions, or Cilantro.

This can be served with Jasmine rice!