Fiesta Rice

This is great weeknight dinner when tired from work or just don't want to cook anything too complicated. Super simple recipe with common ingredients readily available in the pantry. This Mexican rice is usually served with cheese enchiladas as a side dish.

Ingredients:-

• 1 cup Long Grain Rice
  
• 2 cups Vegetable Broth
  
• 1/2 cup Onion, chopped
  
• 1/2 cup Hot Salsa,
  
• 1/4 cup Yellow Corn Kernel
  
• cup Black Beans, canned, rinsed and drained
  
• 1-2 Jalapeno, chopped
  
• 2 Garlic Cloves, chopped
  
• 1 tbsp Taco Seasoning
  
• 1/2 tsp Cumin Powder
  
• 2 tbsp Scallions, chopped
  
• 1-1/2 tbsp Olive Oil
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1.Heat oil in sauce pan, saute onion, garlic, jalapeno for 2-3 minutes.

2. Add rice and toast for 1 minute, and add taco seasoning, salsa, corn, black beans, cumin powder, scallions, and salt. Mix well.

3. Add vegetable broth, and bring it up to the boil. Turn down the heat, cover pan with lead and cook rice for 15-20 minutes.

4. Fluff up the rice with fork and add cilantro.

5. Serve hot with tortilla chips on side.

Enjoy...

Tip :- Use grilled corn and roasted bell peppers to enhance the flavor even more.

Manchurian Soup

Indian-style Chinese is my third-most favorite cuisine, and Veg Manchurian is my most favorite dish. I crave it in the middle of the night sometimes. It is very hard to find Indian-style Chinese food here in US and sometimes my untimely cravings makes it even harder. This is my solution to quench that craving. It is very quick and easy to make compare to real manchurian and tastes pretty much the same. The fried vegetarian balls give Manchurian a pleasant munch and I think my use of pasta and fried noodles works the same magic for the soup. Must enjoy this when it is piping hot.

Ingredients:-

• 1/2 cup Cabbage, finely chopped
  
• 1/3 cup Onion, finely chopped
  
• 1/3 cup Carrot, finely chopped
  
• 2 tbsp Green Beans, finely chopped
  
• 2 tbsp Green Bell Pepper, finely chopped
  
• 2 tbsp Green Onion, chopped
  
• 2 tbsp Vermicelli or Angel Hair Pasta
  
• 1 tbsp Ching's Manchurian Sauce
  
• 1/2 tsp Soy Sauce
  
• 2 Green Chillies, finely chopped
  
• 1 Garlic, grated
  
• 1/8 tsp Ginger, grated
  
• 1 tsp Sugar
  
• 1/2 tsp All Purpose Flour
  
• 1-1/2 tbsp Olive Oil
  
• 4-1/2 cups of Water
  
• Black Pepper, ground
  
• White Vinegar to taste
  
• Salt to taste
  
• Fried Noodles, store bought
  

Method:-

1. Heat oil in sauce pan, saute cabbage, onion, carrot, green beans, bell pepper, green onion, garlic, green chillies, and ginger with little salt for 3-4 minutes.

2. Add all purpose flour, Manchurian sauce, soy sauce, and sugar. Cook for another 2-3 minutes.

3. Add water, vermicelli, black pepper, and stir well. Cover with lid and Bring to a boil.

4. Reduce the heat and simmer the soup for 15-20 minutes.

5. Turn Off the heat, and add vinegar.

6. Serve hot with fried noodles sprinkled on top.

Enjoy...

Lemon Chocolate Cake

Hi All, I missed many delicious posts and events during my short break from blogging. :(

This cake is another great combo of citrus and chocolate. This is soft and very moist cake. The lemon syrup adds juiciness to this cake. Don't be afraid to pour lemon syrup on cake, cake will absorb the syrup like a sponge and it will enhance taste to an extent.

Ingredients:-

• 1-1/2 cups All-Purpose Flour
  
• 1 cup White Granulated Sugar
  
• 1/2 cup Unsalted Butter, room temperature
  
• 2 Whole Eggs + 1 Egg White
  
• 2 tsp Vanilla Extract
  
• 1 3/4 tsp Baking Powder
  
• 1/2 tsp Baking Soda
  
• 3-1/2tbsp Unsweetend Cocoa powder
  
• 1 tsp Salt
  
• 1/2 cup Milk, room temperature
  
• 1/4 cup Boiling Water
  
• 1 tbsp Lemon Zest
  

-- For Lemon Syrup

• 1 cup Water
  
• 1/4 cup Sugar
  
• 1/8 cup Lemon Juice
  

Method:-

1. Preheat oven on 350°F. Grease and flour cake pans. Set aside.

2. Mix flour, salt, baking soda, baking powder, cocoa powder through sieve in large bowl.

3. Add sugar and mix with spoon. Add butter, vanilla, and beat with hand mixer on medium speed.

4. Add egg (One at a time) and beat on medium speed. Add milk and again beat on medium heat for 2 minutes.

5. Carefully add boiling water, and lemon zest. Stir well and pour this batter in cake pan.

6. Bake this cake for 30 to 35 minutes.

7. Cool the cake for 10-15 minutes and remove from the pan to wire wrack. Cool completely.

-- For Lemon Water

1. Mix sugar, water, and lemon juice in big mug, and microwave for 1-1/2 minutes. Stir well.

2. Poke cake with toothpick, or with wooden kabab skewers 7-8 time in cake.

3. Transfer your cake on cake base, and Pour little little amount of syrup on the cake with big spoon.

4. Dust some powder sugar on top of the cake, and serve.

Enjoy...

I thought I would share some pictures of other cakes that I made...

-- Zebra Cake.






-- Chocolate Cake with Orange Marmalade Filling and Cover with ButterCream Icing.






Enjoy...

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))

Ingredients:-

• 4 cups Spinach, finely chopped
  
• 1 1/2 cups Fenugreek Leaves , finely chopped
  
• 1/4 cup Cilantro, finely chopped
  
• 1 tsp Ginger Paste
  
• 1 tbsp Green Chilli paste
  
• 1 tsp Garlic Paste
  
• 2 tbsp Whole Wheat Flour
  
• 2 tbsp Besan
  
• 1 tbsp Semolina
  
• 1 tbsp Rice Flour
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Dhania-Jeera Powder
  
• 2 tsp sugar
  
• 1 tbsp Yogurt
  
• 1 tbsp Lemon Juice
  
• 1 tbsp Olive Oil
  
• Salt to taste
  
• Oil for greasing
  

-- For the Tadka/Tempering

• 1/2 tsp Mustard Seeds
  
• 1/4 tsp Asafoetida
  
• 1/2 tsp Sesame seeds
  
• 1 Small Green Chille, chopped
  
• 3-4 Curry Leaves
  
• 1 tbsp oil
  

Method:-

-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.

Enjoy...

Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food



Enjoy...

Paneer Koftas In Nakhrali Gravy

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.

Ingredients:-

-- For Koftas

• 1 cup Paneer, grated
  
• 1/4 cup Potato, boiled and mashed
  
• 3 tbsp Bread Crumbs
  
• 1/4 tsp Cumin Powder
  
• 2 Green Chilli, chopped
  
• Pinch of Turmeric Powder
  
• Salt to taste
  
• Oil For Shallow Fry
  

-- For Gravy

• 2 Onions, cut into big pieces
  
• 2 Big Tomatoes, cut in 4 pieces
  
• 1 Red Bell Pepper
  
• 1 Green Bell pepper
  
• 2-3 tbsp Scallions,
  
• 5 Garlic Cloves
  
• 1 tsp Cumin Seeds
  
• 1/4 tsp Ginger, grated
  
• 1 tsp Garam masala
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Cumin powder
  
• 1 tsp Tomato Paste
  
• 1 tsp Anardana Powder
  
• 1/4 tsp Kasuri Methi
  
• 5-6 tbsp Evaporated milk or Heavy Cream
  
• 2 tbsp Olive Oil
  
• 1/4 cup Vegetable Stock
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.

Enjoy...

This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite



Also sending Paneer Coconut laddu



Mini Paneer Chilli Paratha



Paneer Tikka Pulav




also sending this entry to Visual Treat Event hosted by Sanyukta.



Enjoy...

Fennel Cooler

I am big fan of fennel seeds. One thing you'll definitely find in my purse is fennel seeds. Fennel seeds are not just mouth freshener; they have medicinal uses as well and are very helpful for our gastrointestinal system. My dad used to drink fennel seeds water every morning to help relieve some acidity problems.

Use fennel seeds in tadka for the Dry aloo subji, it will be super flavorful. Fennel seeds powder can be used to in spice cake for a unusual kick in the taste.

This is the recipe for my favorite drink in hot summer days. I usually soak fennel seeds in water overnight but if you don't want to wait whole night, you only have to soak them in water for a couple of hours for similar flavor. I also prepared ginger and mint infused syrup in advance and to my surprise they taste delicious together.


-- For Mint-Ginger Syrup

Ingredients:-

1 cup Sugar
2 cups Water
1 tbsp Ginger, grated
10-12 Fresh Mint Leaves

Method:-

1. Combine all ingredients in a small saucepan. Bring to a boil on over medium-high heat, stir occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened.

2. Let it cool completely, and pour this syrup through a sieve into jar.

-- For Fennel Cooler

1. Soak 4-5 tbsp of fennel seeds in 2 cups of water for 3-4 hours or overnight. And pour this water through a sieve into the bowl. Discard seeds.

Ingredients:-

1/2 cup Fennel Seeds Water
1/4 cup Mint-Ginger Syrup or to taste
1/4 tsp Sea Salt
1 cup Sprite
2-3 Fresh Mint Leaves
3-4 Ice Cubes
1 tbsp Lemon Juice
Pinch of Black Salt

Method:-

1. Blend all ingredients in the blender.

2. Serve chilled.

Enjoy...

Kesar Mawa Peda

"Happy Raksha Bandhan" to you all. Pedas are the most famous sweet in India. Pedas are distributed when announcing marriage, birth of a child, a new home, a new car and all other happy occasions plus at festivals like Diwali. Mawa/Khoya, cardamon, Kesar(Saffron) are the traditional ingredients for the peda. The pedas at sweet shops in India take long time to make since the milk is boiled for hours to prepare Mawa/Khoya, the main ingredient. This is a super quick recipe with Khoya readily available in Indian stores and the use of Microwave makes it even faster.

For the holy festival of Rakhi, here's peda recipe. Enjoy this day :))


Ingredients:-

• 1 cup Mawa, grated
  
• 2 tbsp Condensed Milk or to taste
  
• 1/4 tsp Freshly Powdered Cardamom
  
• 5-6 Saffron stigmas, soak in 1 tbsp milk
  
• Almonds, Slivered
  

Method:-

1. Mash Khoya with your palms in Microwave-safe bowl

2. Add Safforn and milk, cardamom powder, and condensed milk. Mix well.

3. Microwave for 2 minutes, stirring well after every minute.

4. Let it cool little bit and make peda in your desired shape and put them on parchment paper.

5. Put slivered almonds on top of pedas.

6. Serve at room temperature.

Enjoy...

Tip :- Use melon baller, smallest ice-cream scoop or measurement spoon to shape pedas to avoid greasing the palms with butter or ghee.

I am sending this peda to two events "Celebrate Sweets ~ Pedha " with Jagruti



and

“KIDS DELIGHT” with Pari Vasisht