Basic Cookie Dough recipe

1/2 c. butter
1 c. sugar (granulated or powdered
2 eggs
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
2 tsp. baking powder

Mix butter with sugar. Beat with an electric mixer until light and fluffy. Beat in eggs and vanilla until well mixed. Add flour and baking powder and blend well. Refrigerate overnight in a airtight container.

Its not very sweet at all. So you can add honey, walnuts. choco chips etc etc to make any version of cookies.

Bake at 425 for about 5-8 minutes.

Aloo Anardana

Made in as roy will call it - Raga's Cheating style.

Peel and cut in smallish cubes 2 big potatoes. Boil in microwave till it is fully cooked. In teh mean time Finely chop one small onion and 2-3 green chillies. Half a pomegranate ( peeled and fresh ofcourse )

Heat some oil in a pan. Mustard, jeera, chillies and onion gets thrown in. Saute for a while till onion is not raw. Add a pinch of haldi, salt to taste, a pinch( seriously only a pinch - we have green chillies remember ?) of redchilli powder. Throw in the poatatoes and pomegranate. I also added half a small tomato since i needed to use it up :P ! Mix it well. Add a full tablespoon of sambar powder. Yes, I am serious.Satuee for a few minutes till all the masala mixes and cooks with the potato. Since the potato is fully boiled you only have to do this for a few minutes.

Garnish if you have the patience with a sprig or two of cilatro finely chopped !

Enjoy :) !

Before and After

Before you became my baby,
Kutti, Where were you ?
I think you were a wish,
Just waiting to come true.

Before I became your Amma,
Kutti, where was I ?
I was always searching for you
In the starry skies.

Finally we met,
on a moonlit summer night.
It is you It is you,
I sang in delight

Without a fuss or worry
You snuggled against me
I knew that very instant
This was meant to be.

A new story began,
Resounding with joy and laughter
Kutti, thats the very beginnning
of our Happily ever After.

- Love Amma.

Mowgli is almost 11 months old. I keep flying back to a year ago. I will remember soo many things that he has no idea about. So I write.. for you my little kitten, I write.

Soup Matrix from Nytimes

Really neat.

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html?_r=1&scp=1&sq=soup%20recipes&st=cse

Matar Paneer

Yes, but I had never made it this way before and it turned out just Yumm. This madhur jaffery recipe has been slightly modified by me. Serves 4.

1 big Onion
Nice big piece of ginger

Grind the above two together to make a nice paste. In a pan heat some oil and fry the onions and ginger. Add salt, turmeric, red chilli flakes ( yes the one you use on pizza) and fry together. Add garam masala and fry. Add tomato (3-4)puree and cook well till the masala is well cooked. Add Matar(250gms) and Paneer (400gms) and a big spoon of yogurt and cook on low flame.

When paneer is well cooked garnish with finely chopped cilantro leaves and serve hot !

Bon Apetit.

Basic Cookie Dough

1/2 c. butter
1 c. sugar (granulated or powdered
2 eggs
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
2 tsp. baking powder

Mix butter with sugar. Beat with an electric mixer until light and fluffy. Beat in eggs and vanilla until well mixed. Add flour and baking powder and blend well. Refrigerate overnight in a airtight container.

Its not very sweet at all. So you can add honey, walnuts. choco chips etc etc to make any version of cookies.

Bake at 425 for about 5-8 minutes.

Orange Cake

See Lemon Cake.
Replace Lemon Zest and Lemon Juice with twice the amount of orange zest and orange juice (Additionally I used some of the strained pulp as well).
Also I added 1/4 cup more sugar.

Lemon Cake

Step 1:

2.5 Cups Flour
1.5 tsp baking powder
0.25 tsp salt

Mix the dry ingredients together and keep aside.

Step 2:

1 Cup Butter
1.5 Cup Sugar

Beat the above together.

Add 2 large eggs and 2 egg yolks
+ 1 tsp vanilla essence
+ 1.5 tsp lemon zest ( grated lemon peel)

Whisk above to together well into a smooth mix.

Now Slowly beat in 1/4 cup freshly squeezed and strained lemon juice. It may look like its going to curdle but beat it into a smooth mix.

Step 3 :

At this point fold in the dry mix along with 1/2 cup of milk alternating the two to get a nice even batter.

Step 4 :

Pour into a greased baking dish and bake at 425 for 25 minutes.

For the Topping:

Chopped fresh strawberries
1 Cup Fat free whipped cream. ( I used cool whip)
1 tbsp sugar

Mix the above in a bowl and refrigerate for at least 30 minutes.

After cake is done and cooled down, evenly spread this on top of the cake and refrigerate until you serve. Alternately you can split the batter to make two small cakes and use this as a layer in between.

Baked Spicy Enchilada Casserole

For 2 People:

2 medium Zucchini's chopped into small pieces.
1 medium size Onion
2 Green Chillies
1 Cup mushrooms sliced
1 medium Capsicum chopped into small pieces.
1 cup diced Fire roasted vine tomatoes

Salt, Pepper, Chipotle Chile powder, garlic powder, pinch of oregano : To Taste

7 small Corn Tortillas

2 Cups of Mix of Grated Jack and Cheddar Cheese.

1 Cup Enchilada Sauce from Trader Joes (I used the red one)

How to:

1. Pre-heat Oven to about 350 degrees.
2.In a skillet, heat a little bit of oil and add green chillies and Onions first followed by the rest of the vegetables.
3. Add the To taste seasonings and cover and cook for 5-7 minutes.
4. On an open flame, lightly cook the tortillas and keep aside.
5. Grease a deep enough baking dish lightly with olive oil.
6. Assemble all the components in the following order in nice layers: Enchilada Sauce, Tortilla, Vegetables, Cheese, Tortilla.
7. above teh last layer of tortilla, a thinner layer of sauce, veggies and cover completely with cheese.
8. Bake for about 15 - 20 minutes.

Voila !!! Serve hot and enjoy.

Chocolate-Banana Cake

You need:

1.25 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1.5 tsp baking soda
1/2 tsp salt

2 eggs
2 bananas
1.5 cup milk
1/2 cup oil

How to:

1. Mix all the dry ingredients together and keep aside.
2. Whip all the wet ingredients together.
3. Slowly fold in the dry ingredients mixed.
4. Pour in a greased baking tray.
5. Bake in a pre-heated oven at 400 for about 40 minutes.

Enjoy !

Summer Salads !

Courtesy New York Times.



http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=1&_r=1&ref=global-home

hmmm..

Jacob's Creek

Reserve

Cabernet Sauvignon

Vintage 2002

Spinach Delight

I am going to put up two versions of this recipe. The original is from Abha's mom. The modified version is a mix of that and a recipe I found on NYTimes food section.

Ingredients:
1 Bag washed and cut spinach
1/2 a medium onion finely chopped
1-2 finely chopped green chillies (Optional)
1 can Garbanzo beans
1 cup Vegetable broth
Salt to taste
Lemon to taste
Seasoning:
Oil
Methi seeds
Hing
2-3 cloves of Garlic
A touch of Jeera
Dried red chillies or red chilli powder

How to (Original Recipe from Aunty):
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add the seasonings (minus jeera).
3. Add the Spinach and cook well.
4. Voila ! its ready to serve.

Modified version:
1. Take the spinach in a big bowl and microwave for 5 minutes. It will shrink significantly.
2. Heat oil. Add all the seasonings and the finely chopped onions. If you are not using the dried red chillies then use the chopped green chillies and a pinch of red chilli powder. Saute well.
3. When onions are roasted add the garbanzo beans and Spinach. Sautee well.
4. Add the broth (add water as necessary to get a consistency you like. I like to make it like a soup or a dal) and cover and cook on low-medium flame for 5 minutes.
5. Take it off the flame and squeeze lemon. Its ready to serve.

Asian Style Tabouleh Salad

This recipe is "inspired" from Rose Reisman's Light Vegetarian Cooking book.

Ingredients:
1.5 cup Bulgur Wheat
2 Cups vegetable broth
1/2 cup peas
1 green capsicum chopped
1 cup chopped spring onions (I used 1/2 small regular onion since i didn't have spring onions)
1 cup chopped broccoli (I used cauliflower)
1/2 cup chopped cilantro
Salt and Pepper(very little) to taste

For the dressing:
4 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp oil
2 cloves of garlic chopped
1/2 inch piece of ginger
2 tbsp soy sauce

Serves about 6.

How to:
1. Bring the broth to boil and turn off gas.
2. Stir in the bulgur wheat and cover and let it sit for about 10-15 minutes.
3. Take all the vegetables (except cilantro)in a bowl and add a little water and cook (I like it a little crunchy so I only cook for 3 minutes) in the microwave.
4. Drain excess water from vegetables and mix with the bulgur wheat when it is ready.
5. Put all the ingredients for the dressing in the blender and blend well.
6. Add the dressing to the salad slowly mixing it in well. Add salt and pepper to taste.
7. Garnish with chopped cilantro and a squeeze of lemon. Serve fresh.

Butternut Squash Soup with a Twist

This recipe is "inspired" from a recipe I found on WholeFoods's website.

Ingredients:
1 whole butternut squash
1 medium size onion
1.5 inch piece of ginger
1/2 liter Vegetable Broth
1/3 can of Lite coconut milk
2 table spoons of olive oil
Few leaves chopped fresh basil
Salt and Pepper to Taste
Thai Red curry Seasoning

Will serve 4-6

How to:
1. Cutting the butternut squash proved to be a very daunting task. It took me forever to peel and cut the damn thing. Its harder than a rock. I later found out that you can throw it in the oven to soften it before you cut it. Anyways, wash peel and cut the butternut squash into medium size pieces.
2. Chop onion and ginger. Saute the squash with the onions and ginger in 2 tablespoons of olive oil.
3. Add enough broth, salt and pepper to taste and pressure cook for 2 whistles.
4. Allow to cool sufficiently and slowly puree in the blender adding the coconut milk little by little at a time.
5. Add more broth to get the consistency you need.
6. Add thai seasoning to taste and allow to simmer on low heat till all the flavours mix well.
7. Garnish with fresh basil leaves and serve hot.

Roasted Potatoes Peppers and Shallots

Serves Four

1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste

1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.

Argula Pear Salad

Serves 4

2-3 Bartlett Pears Sliced
1 packet Arugula (2-3 Ounces)
Lemon Juice (2 Tablespoons)
Olive Oil ( 2 Table Spoons)
Salt and ground black pepper to taste
Walnuts to garnish
Shaved Parmesan to Garnish (Just a little bit)

Mix all the ingredients gently in big bowl and serve :)

Wine Pick

Grand Vin De Bordeaux 2005

Chateau Candelaire

Canon ~ Fronsac


Excellent smooth wine brought over by Soumitra !

Cream of Mushroom Soup

You need:
1 pack mushrooms
1 small onion
1 table spoon butter
1/4 cup milk
1/4 cup organic veg broth
Salt and Pepper to taste

How to:
1.Sautee Mushrooms and finely chopped onions in the 1 tbspn butter until soft. Add salt and pepper to taste.
2.Blend well to thick consistency in a food processor along with the milk and broth.
3. pour back into pan and simmer for a few minutes.

Serves two.

Spinach Soup

A healthy tasty recipe that looks great too :)

You need (makes 4 servings):
250 gm of washed ready to eat baby spinach
1/2 of a mid size onion
1 small potato
1 piece ginger
2-3 garlic cloves
Salt and pepper to taste
1/2 - 1 cup vegetable broth
1/4 cup skimmed milk

1.In the pressure cooker combine choppped spinach, peeled and chopped potato, onion, ginger, garlic, salt and pepper. Add some water and cook for 2 whistles.
2. Drain out the water and keep aside.
3. Blend the rest well in the mixer.
4. Add milk and blend again.
5. Pour it out into a vessel and keep on low flame.
6. Add the drained water and broth till you get desired consistency.
7. Mix well and let it simmer for a few minutes.
8. if you like a twist, squeeze a little bit of lemon into it :).

Serve hot and enjoy !