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Showing posts from December, 2009

Undhiu - A True Classic

One post is not enough. I actually need an entire blog to write about Undhiu. There would be one post for each ingredient..some posts for the papdi sessions...some for the stories shared during the papdi sessions...some for the layering order..some criticizing the "caterer versions"...some about the side dishes...ohh..I could go on and on...Everytime I make this, the people around me are subjected to a million stories...In my mother's household, Undhiu is a religion...Every detail matters...and you never mess with the recipe..ever... Let's see if I can fit all this in a post. If you have eaten Undhiyu at Gujarati weddings or at catered parties..this version is nothing like that oily, mix-all-curry-like substance. The Undhiu my mom makes (and I make) is an art form. It is about appreciating every single element..and yet enjoying the combined taste..but I drift again..it's basically stuffed, fresh winter vegetables, layered in a particular order and cooked slowly.

Muthia - Jaipur Mummy's Recipe

To me, these are like Laddoos, and the name Muthia sounded very strange the first time I had them. For a gujju, Muthias can be made of anything..but they're always savory. Sweet Muthias? The first time I tried them was before I started dating L. They are heavy, so you can only bring so many in your luggage. I must have been a special friend cause he shared some of these mom-made goodies with me. Now, after all these years, I finally ventured to make them myself. And this is because my mom-in-law suggested sending them through someone. I hate asking people to carry stuff in their luggage, so I requested her for the recipe...I was very scared, cause this is one of her specialities...to try to replicate it was a big deal. I'm glad I came pretty darn close. The only thing I could not recreate was the special shape. I have to learn that from her next time. The measurements are completely vague.. but that's how she gave me the recipe..and that's how I made it...but L. loved i

Daal Baati Churma

Edited version. Simpler, but tasty. Inspired by this video: https://www.youtube.com/watch?v=AXz3Jb3Abys Soak yellow and some green moong daal, toor daal and chana daal for 15-20 mins. Wash, add water, salt, haldi, boil for a bit, remove foam if possible, and then cook on a low to medium flame for 3 whistles. In a small pan, heat ghee (2 tbsp), add jeera, hing, chopped garlic, chopped red onion, fry for a bit, add chopped tomatoes, topped green chillies, red chilli powder and some more turmeric. Once the tomatoes are soft, add chopped cilantro, and boil for a few minutes. Serve with some lime. Mix 11/2 cup of atta, 1/2 cup ladoo flour, salt, about 1/4 tsp baking powder, about 4-6 tbsp ghee. Rub properly till mutthi padtu mon. Use warm water to make a dough just a bit softer than puri. Let it rest for about 20 mins. Preheat oven at 350 degrees. Make round baatis, make a cross with the side of your palm and then roll them again. Bake for 20 mins, turn the baati upside down, and bak

White Chocolate Cupcakes

I made this a while ago..but want to make sure that the recipe doesn't vanish away...Follow this recipe to the letter (especially the part about temperatures and 18 instead of 12 cupcakes)...use good quality chocolate and they turn out absolutely decadent!! http://bakingbites.com/2008/02/white-chocolate-cupcakes-with-white-chocolate-cream-cheese-frosting/ White Chocolate Cupcakes 1 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1/3 cup butter, softened 3/4 cup sugar 2 large eggs 4-oz white chocolate, chopped 1 tsp vanilla extract 1 cup plus 1 tbsp milk (low fat is fine) Preheat oven to 325F. Line muffin pans with 18 cupcake liners. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred. In a large bowl, cream together butter and su

Cosi Salad

I had this salad at Cosi..and fell in love. I tried to recreate it at home and came pretty close. dressing: dijon mustard, honey, salt, pepper, olive oil. Mixed baby greens (or butter lettuce), blue cheese, pistachios, dried cranberries. Yumm...

Pasta Salad & a romantic meal on the go

We were going to see a broadway show after work...so there was no time to grab dinner..Thankfully I planned in advance and we could pack a wonderful meal which we could eat on the train...It was really awsome.. For appetizer, I made little sandwiches made from crackers, good white cheddar and guava paste. Perfect bites and convenient to eat on the go.. Pasta Salad: Dressing: Dijon mustard + red wine vinegar + finely chopped garlic + dried oregano + dried thyme + red chilli flakes + salt + pepper + stream olive oil slowly and keep whisking. To the dressing, add boiled pasta (I used farfalle), canned artichokes, sun dried tomatoes, pimento stuffed green olives, capers, fresh mozerella (I did goat cheese that day). Can also add fresh parsley. Toss everything together. I packed it in two take out containers, along with forks and napkins. I also packed chocolate cookies. (Ina Garten's recipe follows) A note about the cookies: I make a big batch of the batter, and make scoops on a cookie

A nice appetizer - Spinach Cheese Swirls

I made this for Thanksgiving. Recipe from Peppridge Farm. Was quite a crowd pleaser. Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/2 cup shredded Muenster cheese OR Monterey Jack cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tablespoons) 1/8 teaspoon garlic powder 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained Directions Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden b

Thai Fried Rice

Really Yummy...Improvise as you go..and enjoy!! Heat oil in a wok, add chopped garlic, Sliced onions, ginger-garlic paste, green onions, green peppers, red chilli paste (like you get in chinese restaurants), thai red curry paste, Soy Sauce, chopped veggies (red peppers, baby corn, mushrooms, sugar snap peas, carrots), chopped cilantro, greens of the green onion, juice of green lime and salt. Stir fry everything well, and add cooked rice. Mix well and serve with half fried egg (optional).

Missi Roti

Very Simple preparation..but a good change from the usual..goes well with north indian dishes... Whole Wheat Flour + Besan (about 3:2 ratio). Add Salt, Haldi, Red Chilli powder, Dhania zeera powder, hing, Amchur, Kasuri Methi, Fresh shopped cilantro, Kalonji, Ajwain, oil and knead a soft dough with water. Make rotis like you would make regula fulkas (or Bajra roti).

Anniversary Lunch - Chilli Paneer

This one is from Vah re vah. Follow it to the letter - curry leaves and all. The only change I did was I added some baby corms to the leftover batter, fried them and added along with the paneer. Also added some mushrooms. It was really good.. Ingredients Directions pinch pinch ajinomoto 1 tsp chilli garlic sauce 1/2 tsp coriander powder 1 1/2 tbsp Corn flour 1/2 tsp cumin seeds 7 number curry leaves 1 number egg 1 tsp garlic chopped 1/2 tbsp ginger garlic paste 4 number green chillies 1 tsp lime juice 1 tbsp maida for fying oil 1/2 cup onion 1 lbs paneer 1 cup red bell pepper as per taste salt 1 tsp soya sauce as needed water 1 cup yellow bell pepper Cut paneer into cubes. Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida. Take oil to fry add the mixed paneer into it and fry in very slow flame. Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,lit

Anniversary cake - Tres Leches

Posted from epicurious Rave reviews..L was tired of the Chocolate cakes and fruit cakes..so wanted something new..I omitted the cinnamon, and cranberry compote. Did whipped cream instead of the Meringue. Pastel de Tres Leches Epicurious | 2002 © Michael Lomonaco, 2002 Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually reserved for the holiday season. In this recipe we preserve the traditional presentation, and add some typical American holiday flavors. The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote. Yield: Makes one 10x3-inch cake ingredients Sponge Cake 1 1/2 cups all purpose flour 1 tablespoons baking powder 2 teaspoons ground cinnamon 4 eggs, separated 1 1/2 cup sugar 1/2 cup milk Rum Milk Syrup 1 can evaporated milk (12 oz.) 1 can sweetened condensed milk (14 oz.) 1 can heavy cream (use empty can from condensed milk - 1 1/4 cups) 1 teaspoon vanilla extract 2 tablespoons dark spiced rum (Meyers or Capt