A Hint of Spice

A dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art.Some people consider it as pasta and attribute its origin to China ;while some others claim its origin to East africa.Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed.
               In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold , or as a side dish.

             
The first time I heard about couscous was from a friend who had lived for considerable time in Cyprus.She was describing Salad made from Couscous and I was intrigued.So the next time ,I was out in whole food store I went looking for it.
This is a easy and fast recipe for couscous salad and it goes well with Grilled Salmon,Grilled Chicken  or as a dish in itself.

Ingredients
1 cup Couscous
2 cups Vegetable Stock/Chicken Stock/Plain Water
1/2 tsp salt ( or more depnding on your taste)

3 tblsp freshly squeezed lemon juice
1/2 cup -1 cup chopped fresh parsely leaves(I like more of the parsley leaves,since they give a fresh earthy taste to the Salad)
1/2  red onion finely chopped
1 Zuchinni finely diced
1/2 Green Pepper(Capsicum) Finely Diced
1/2  Yellow Pepper finely diced
1  tomato finely diced
2-3 tsp olive oil
Black pepper(acc. to taste)

Directions
1.Boil 1 and 1/2 cup of liquid with 1/2 tsp salt and 1 tsp Olive oil.
2.Put 1 cup Couscous in  Salad Bowl.Once the liquid is boiled ,pour it over Couscous  and  cover the Salad bowl with a plate for about 5 minutes.
3.After 3 minutes have elaspsed fluff the Couscous using a  fork ,if couscous seems too dry add 1/2 cup of the remaining liquid.
4.Once the liquid has been absorbed,add the lemon juice,2 tsp olive oil,Black pepper and the finely diced vegetables and parsley leaves.
5.Mix well.Adjust the seasonings and lemon juie according to taste.
6.Serve Cold or at room temperature.
7.Serve with Salmon or Grilled Chicken.
'njoy!!

Chutney is a word incorporated into English from Hindi,describing a pasty sauce in Indian Cuisine.Chutneys usually are wet, having a coarse to fine texture. In the past,chutneys were made using stone mortar and pestle.Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order.
Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour.The Various types of chutney are-

1.Coriander(Cilantro)
2.Mint (Usually Coriander and Pudina Chutneys are also referred to as Hari(in Hindi Hari means Green) Chutney)
3.Tamarind Chutney(Imli Chutney,also referred as Meethi Chutney as in Hindi Meethi means Sweet)
4. Coconut Chutney
5.Prune Chutney
6.Tomato Chutney
7.Red Chili Chutney
8.Green Chili Chutney
9.Mango Chutney(made from raw ,green mangoes)
10.Cilantro Mint Coconut chutney
11.Tomato Onion chutney
12.Peanut chutney
13.Garlic Chutney
       to name a few
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.
Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.
Spices most commonly include fenugreek, coriander, cumin and asafoetida.

small piece of ginger
1 -2 tsp jeera (cumin) seeds
lime/lemon juice as per taste
salt per taste
1 -2 green chilies as per taste
1 tbsp unsalted peanuts

Directions
1.Wash the cilantro leaves very well and place the cilantro leaves,chopped onion,ginger,chilies and unsalted peanuts in a blender and blend until smooth,adding a little water if necessary.
2.When a fine paste is formed add the seasonings and lemon juice,adjusting seasonings if necessary.
3.Eat this with Indian food (including as a dip for poppadom), use as a condiment for roasted or smoked meats and poultry, serve with grilled foods, including fish.
'njoy!!!

Tips:-
1.You can store the chutney in the refrigerator for a week and it retains the same fresh green color.
2.If you want to make chutney in bulk and freeze it there are two ways to go around it.
     (a) Make the paste as written in step 1 and instead of adding water ,add vegetable oil to blend the  cilantro.Also do not add salt and lemon juice.Store the paste in an airtight container in the freezer and whenever you need it,just add the required amount of lemon juice and salt.
     (b) The second method....which is tried and tested more often than I care to admit .This trick was shared by my friend Sonal.Make green Chutney the way suggested above.Keep as much as you require for use for a week or so in an airtight container in refrigerator,For the rest-spread the chutney inside a Ziploc freezer bag and put the freezer bag vertically in the freezer ,till the chutney freezes.When you are ready to use the frozen chutney,open the Ziploc bag  and the frozen chutney can be snapped just like chips.Let it thaw at room temperature or if in hurry,thaw it in microwave for few seconds.

This Mango salsa serves great with all types of grilled seafood and meats.You can also use Pineapples and peaches instaed of mango.

Ingredients
4 ripe mangoes
1 medium red onion,peeled and minced
1 tsp ground cumin
Juice of 2 limes(about 6 tblsp)
1/4 cup chopped fresh cilantro leaves
1 tsp salt
1/4 tsp ground black pepper

Directions
1.Dice the mangoes into 1/4 inch pieces.
2.Add the remaining ingredients .Toss gently to mix,and let sit for few minutes.

This is one of my go-to dishes on the weekends,when I don't want to spend my time cooking,but need some good,hearty,comfort food to fill me up.We have tried vegetarian burgers (the frozen kind) you get in many stores,but always found that they needed something more ...like the spices I crave  or as my dear Husband says...they lack your touch,so finally we started making these faster version of burgers at home,but to remind you burgers and fast food does not mean we are comprimising on nutrition.
                        Black Beans are a large source of proteins and it does not stop at that.They are a big source of multivitamins like vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease.(I think now my mom will be satisfied ,that I am not feeding my husband fast food.)

2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1/2 white onion finely chopped
1 carrot finely grated
1 tsp hot sauce(more if youlike your burgers with a kick)
Salt to taste
1 tsp cumin powder ( to give the burgers a smoky flavor)
1 tsp coriander powder
1-2 tsp taco seasonings
1/4 cup finely chopped cilantro
1 tsp lemon juice
Bread Crumbs ( to bind the burgers)
Salsa

Suggested Toppings
Red Onions
Tomatoes
lettuce
Avacado Slices
Cheddar Cheese Slices or Shredded Mexican Cheese
Carrot Slaw

Directions
1.Heat the extra virgin olive oil in a medium sized skillet over medium-high heat. Add the garlic and onion; saute 2 minutes. Then add the shredded carrot; saute until vegetables are tender, about 2 to 3 minutes. 2.Add all the seasonings and hot sauce. Remove the skillet from the heat.
3.Transfer contents of skillet to a large bowl. Stir in black beans and chopped cilantro. Using a potato masher, thoroughly mash all ingredients.
4.Add bread crumbs (just enough ,so that the black bean mixture starts binding together).Shape mixture into 6 burgers.
5.Place burgers in the refrigerator  (to harden) for 10-15 minutes.
6.Lightly coat a large skillet with extra virgin olive oil. Heat over medium-high heat. Add burgers and cook approximately 5 minutes per side.
7.Alternatively you can grill the burgers on an indoor grill.I use my George Foreman Grill (I am in love with it.)
8.Finally to assemble the burgers-warm the burger buns on a skillet.You can also use a little butter while warming the buns.
9.On a burger bun,first put some lettuce leaves,then slices of onion,tomatoes,avacado then the burgers.Top with salsa and slices of Onion and tomatoes.
10.Enjoy with a cooling limeade.

Tips:-
1.Please remember to drain the black beans from the liquid they are stored in ,as the liquid contains too much salt.Rinse the beans in fresh water.If the black beans don't look too soft to be mashed,Put them in the microwave with 2 tblsp of water for 2-3 mins.
Sending this to Siri for her My Legume Love Affair #25 and also to Susan who started this wonderful event.

Are you Confused with the Title.....thinking what is A-O? Well why worry when I am here.A-O is a abbreviation for Anti Oxidants and what are berries full of if not Anti Oxidants? Therefore the title is so apt-A glass full of antioxidants which is Delighful.
This is such a simple beverage to make and it gives you an instant kick of freshness and energy with a lot of flavor.

Ingredients
3-4 servings
1/2 cup Blueberries
1 cup Strawberries
1 Banana
1 and 1/2 cups Milk
1/2 cup Vanilla or Strawberry Yogurt
1 tblsp Vanilla or Strawberry Icecream(optional...if you wan't the smoothie more richer and creamier)
Few Ice cubes (to make the smoothie more frosty and thicker)

Directions
1.Chop all the fruits roughly and with 1/2 cup of milk blend it to a paste.
2.Once you get the fruit puree ,add the rest of the ingredients including the ice cubes and give it a swirl.
'njoy!!!

Chaach is Indian skimmed buttermilk with live-culture.The milk is boiled, cooled down to warm, fermented to make Dahi (Yogurt). The Dahi (Yogurt) is churned in the cool morning hours. The Makhan (White butter) would float that is skimmed off. After the butter has been removed, the remainder is called Chaach. Chaach is low in fat (since the butter was removed), with live culture, and most of the lactose was changed into the lactic acid.
                       American Buttermilk is different from the one I described above since buttermilk has evolved overtime from olden thin skimmed cultured beverage to modern thick cultured buttermilk that may not be skimmed.In the olden days, the cream was skimmed off the raw milk. The cream was collected for a few days. During this time the cream became sour from the natural good bacteria present in the raw milk. The cream was then churned to separate Butter which was skimmed off leaving behind the fluid called as buttermilk. The buttermilk had live-culture, skimmed, and thin.The modern buttermilk is a form of clabbered milk. Culture is added to pasteurized milk. The milk may be skimmed, 1%, 2%,or regular milk. The fermented milk is thick like clabbered milk (not thin like the old buttermilk made by separating butter from cream) with live culture. The modern buttermilk is thick, has tart taste due to culture. The buttermilk may be may also be pasteurized so the culture is not alive.

            Well,I am glad we are over the science and explanation part of what Chaach or buttermilk is,so I can tell about how good Masala Chaach feels on a hot humid day.Indian summers ,as many of you know are very very hot and the only thing that helps is keeping hydrated through refreshing cool drinks.

Ingredients
1 cup of fresh curd (dahi)
1 glass of water (Will require 1 1/2 glass if not using ice)
Ice cubes (optional )
A tiny piece of ginger (less than 1/2 inch piece, use lesser if you do not like strong flavor)
3-4 sprigs of mint(pudina)
3-4 sprigs of coriander
1/2 tsp of Cumin seeds
1-2 pepper corns
Rock salt (or normal salt) as per taste
Chaat masala (optional)

Directions
1.Blend all the ingredients except yogurt together with a little water and then add yogurt and give it a final spin.
2.Serve with some more ice(optional), garnish with some rock salt/ chaat masala/ black pepper powder etc.
'njoy!!!

Shrikhand is an Indian Sweet Dish made from strained yogurt.It is one of the famous desserts of Gujrati and Maharashtrian cuisine.This is a milk product and it takes some time to strain the water out of the yogurt,BUT it's worth the wait.The traditional way to make Shrikhand is to tie the yogurt in a piece of linen so that the liquid(whey) drains out and the yogurt becomes thick and creamy.Then sugar,cardamom powder,almonds,pistachios are added.The Shrikhand tastes best when it is served chilled.Now I am getting nostalgic....as kids,me and my little brother used to demand mom to make shrikhand and then we would keep a sharp eye on her,so that we are not cheated out of our rightful amount of this delectable dish.Then to top it off,we would take our own merry time enjoying every spoonful and our Dad having quickly finished his share would be left seeing us and waiting for seconds.Ha ha ha what a time.
The recipe I am sharing here is an easier(read quicker) way to make Shrikhand.
Ingredients
1 cup sour cream
1/2 cup powdered sugar (adjust the quantity according to your taste)
3 tblsp greek yogurt or 1 cup plain yogurt
1/2 tsp cardamom powder
pinch of saffron
1 tblsp lukewarm milk
2 tblsp Mango pulp(optional-If you want to make mango shrikhand)
Almonds,Pistachios,Cashewnut pieces for garnish

Directions
1.Mix Saffron in lukewarm milk.
2.Mix Sour cream,sugar and yogurt and leave them for 15 minutes at room temperature so that the sugar dissolves.
3.Pass the sour cream-sugar-yogurt mix through a sieve so that you get a creamier texture.
4.Add cardamom powder and mango pulp.
5.Add saffron (mixed with lukewarm milk) to give the shrikhand a nice color.
6.Add the almonds,pistachios and cashewnuts and refrigerate for 2-3 hours.
7.Serve chilled
'njoy!!!
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.

A few days back I was talking to my friend about Summer Vacations,kide being at home,mom's getting annoyed,kids getting bored....... and I started remininsing about the summer vacations I had as a kid.Spending time with my cousins at my grandpa's (my mom's parents) where we were involved in every kind of mischief you can think of.I miss those hot days where you are cooped in the home whole day as it's boiling hot outside.I miss eating kulfi's (a icecream) from the thela.I miss drinking homemade lemonade,Mango lassi,Sweet and Spicy Lassi, and Panha (I do homemade....but here homemade refers to everything made my mom or aunts and we enjoying it).

                 Well the Panha I wrote about above is a drink made from raw mangoes.It is a sweet-spicy-sour drink.The original recipes wanted us to boil the raw mangoes(called kairi),cooling them and taking the pulp off these raw mangoes.Then making a solution of sugar,water,salt and black pepper.Trust me it's heavenly.I miss it staying here in US as I don't get raw mangoes.Then a friend of mine -Priti from IHM( a forum ) mentioned a recipe of Panha using applesauce.Ohhhh thank you so much Priti.It turned out to be as good as the one my mom used to make with kairi.The recipe she mentioned was of a fellow blogger "The Cooker".

Ingredients
1 cup unsweetened applesauce
1 cup water
6 tblsp lemon juice (less it you don't like tart Panha)
4 tsp sugar (more if you like it sweeter)
pinch of elaichi powder
pinch of salt
pinch of black pepper
Saffron strands(optional)

Directions
1.Heat the applesauce at low heat till it changes color.
2.Turn the heat off and add the sugar,salt,black pepper,lemon juice,saffron strands and water.
3.Mix well
4.Serve the Panha chilled.
'njoy!!!

10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar(optional)
1/8 teaspoon salt

Bernard-Paul Heroux said "There is no trouble so great or grave that cannot be much diminished by a nice cup of tea." That is so so true.
The Indian word for Tea is "Chai" although in west it is more often referred as "Chai-Tea".I had to remind many friends and acquaintances ,that chai & tea refer to the same thing but alas.......you cannot correct everyone.Ask any Indian what Chai is to them.....For some it is drink to start your day fresh,for some others it is a much needed drink to give that drive away the mid day lethargy.For some others it is a way to meet new people,and for others it is to catch up with old friends.
Chai from India is a spiced milk tea that has become increasingly popular throughout the world. It is generally made up of:
• rich black tea
• milk
• a combination of various spices
• a sweetener

The spices are varied.....cardamom,ginger powder,cinnamon,cloves,black pepper etc.Chai Masalas are available in stores and believe me they make a marked difference in the taste of tea ,which has no spices.
Before I had purchased a coffee grinder,I used to buy the chai masala,but I always had the feeling that it lost it taste after some time even if I kept it in air tight conatiner.But then my coffee grinder is god send.Now I make the chai masala at home,once a month.That's what make it special!!!

INGREDIENTS
1 black cardamom pod
Seeds from 25 green cardamom pods
4 cloves
1/2 tea spoon fennel seeds (saunf)
1/4 teaspoon black peppercorns
1/4 teaspoon carom seeds(ajwain) - Optional
1 tea spoon dried, ground ginger powder(saunth)
1 tea spoon ground cinnamon powder

DIRECTIONS
1.Simple.....Put all the ingredients in a coffee grinder or if you have a magic bullet and grind the ingredients to a coarse texture.For 2 cups of tea you can use 1/4 tsp or more according to your taste.
'njoy!!!

Jasmine Heiler said "Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward."  and I could not agree more.This fruit is the very first to blossom in the spring, and are so juicy and succulent .


1 tbsp. vanilla extract
1 cup pureed or mashed strawberries
Red food coloring (if desired)
2 cup whipping cream, whipped (do not use non-dairy whipped topping)
2 tblsp blueberries(optional)

DIRECTIONS
1.In large bowl, combine sweetened condensed milk and vanilla extract.
2.Stir in strawberries and red food coloring (if desired).
3.Fold in whipped cream.
4.If you like variety ,add 2 tblsp chopped blueberries.
5.Pour into a 2 quart Air tight container.
6.Freeze 6 hours or until firm.
'njoy!!!

Tips:-
1.To store opened ice cream, first place a piece of plastic wrap on the surface and smooth it down lightly with your fingers. Then close the lid securely (use a rubber band if you have to) and return to the depths of your freezer.

2.Scooping ice cream: A variation on a theme. Try this! Have a large Pyrex measuring cup or other heat proof container filled with just boiling water standing by. Dip the metal scoop into the hot water, let it heat up for a moment, and then DRY the scoop on a towel. Quickly drag the hot scoop across the ice cream creating tight rolls of the divine stuff. Do not smash the ice cream with the scoop. Think ribbons, not chunks. Repeat the process for each serving.

3.Serve ice cream in chilled bowls, preferably glass. Not only is the frosted bowl refreshing to look at, but the ice cream will retain its shape longer.
Sending this to Akheela from Torview for her Supercool Cold Desserts Event.

Ask any Punjabi staying away from Home ,"what do you miss the most in home cooked meals"? Rajma Masala is what the majority will answer.To put it correctly most will answer "Ma ke haath ka Rajma Chawal"(Rajma Chawal made by my mom).I Keep this dish in the category "Comfort Food".Here is what I think is a simple recipe of Rajma.


Ingredients
Rajma (Kidney Beans)-1 cup
Water-4 cup
Asafoetida-1 pinch
Red chilli powder-1 tsp(more if you like it spicy and hot)
Salt to taste
Turmeric powder-1/4 tsp
Green Chilli-1(optional)
oil-2 tbsp
Garam Masala-1 tsp
Coriander Powder-1 tsp
Tomatoes-2 cup pureed
Garlic-1 tsp (minced)
Ginger-1 tsp(grated)
Onions-2 (medium sized) grinded to a paste
Cilantro-finely chopped-1/2 cup

Directions
1.Soak Rajma in 4 cups of water overnight.
2.In the morning remove the water in which the rajma were soaked and add 4 cups of water to them again and add a pinch of asafoetida and let the rajma boil in a pressure cooker.
3.Cook the Rajma in the pressure cooker for 3 whistles and then on medium low flame for 30 mins.
4.Grind the onions and garlic together.
5.In a medium size pan ,put the 2 tblsp oil and then saute the onion garlic paste on medium heat till it turns brown in color and has lost its raw smell.
6.Meanwhile grind the tomatoes,ginger and green chilli together to a paste.Th reason for the onion-garlic and ginger-tomato combination is that ginger burns quickly at higher temperature and then the masala will carry the burnt ginger taste in it,if we saute the ginger with onion and garlic.
7.When the onion-garlic masala is sauted,add turmeric powder,red chilli powder,salt,coriander powder and garam masala.
8.Add the tomato ginger paste and let it saute.It will be cooked till the masala comes all together and leaves the side of the pan and also start leaving oil.
9.Once the rajma in the pressure cooker are cooked and the pressure is released.Add the Masala to rajma and let it cook on medium heat for few minutes to let it mix and boil.At this stage if you feel that rajma is not cooked enough (is not soft) ,add a little water if the gravy is too thick and put on the pressure cooker lid and let it cook for 2-3 whistles.
10.Mix in some of the cilantro and save some for the garnish.
11.Voila Rajma masala is ready.Serve it with Naan, or Matar Pulao.
12 Side dishes that go good along with Rajma are Boondi Raita,Vegetable Raita,Gobhi Aloo,Paneer Achari,Pickled Onions ,Masala Papad etc.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

Tips
1.Every Pressure cooker is different.Some may or may not take a longer time to cook the Rajma.
2.In step 2 I said replace the water in which the rajma were soaked with fresh water.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean.I added asafoetida for same reason.
3.If you want to make rajma in a jiffy,you can get canned Red kidney beans from the store.Don't use the water they are soaked in as it has lot's of salt.Instead rinse it in fresh water and if the kidney beans do't look soft enough cook it in pressure cooker with enough water.
4.When I am planning dinner parties,I make the onion tomato masala well ahead of time and keep it in fridge.It stays fresh.The recipe for the masala and storing it can be found here.

Every year in late december I start looking for some special recipes I can make on our Anniversary ,which falls in late January.You all must be thinking why plan so long?Well,Planning is my middle name.When people say they are planning on a vacation to our place I start my menu planning.....hmmm.Well,this year I decided to make something easy and quick for our anniversary breakfast.It is so easy it feels like cheating.:)It was inspired by Semi Homemade by Sandra lee
(Please excuse the pictures.They did not turn  up as good as I wanted.)

    


1 can (13.9 oz) Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls)
Orange Marmalade or any other Jam or Jelly flavor you like
Heart shaped cookie cutter

DIRECTIONS
1.Heat oven to 400 degree Faranheit.
2.Spray some cooking spray on a cookie sheet or a rectangular piece of aluminium foil.
3.Take out the individual sweet rolls and roll them on a surface dusted with flour.
4.Cut out the rolls in desired shape....I used the heart shaped cookie cutter.
5.Repeat the same for all the 8 rolls.
6.You may be left with some dough from each of the rolls after cutting in the desired shape.
7.Using wet fingers ,make some grooves or indentation for the filling.
8.Bake the heart shaped biscuits in the oven  for 8-10 mins till golden brown.
9.Serve them warm with a filling of orange marmalade or any other jelly.I preferred orange marmalade,because firstly I had some of it made at home and secondly it goes with the orange flavored dough.
10.The pillsbury orange flavor sweet rolls  comes with icing.Drizzle it over the biscuits if you like them extra sweet.
11.Serve this with a side of sausages and fried eggs.Don't forget your espresso
'njoy!!!
           
Sending this recipe to Priya for her St.Valentine's Day Event.

According to wikipedia Espresso Coffee is "espresso; is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee."You get Espresso machines here in US to make espresso styled coffee and they range anywhere from $40 to $ 250 and sometimes even more.

                          My earliest memory of drinking espresso was in India when I was around 8-9 years old.It was the time parents used to ensure kids don't get any caffine(I know my parents and relatives around us were very committed to no caffine rule).So,how did I get to taste the heavenly espresso?Well I was my Dad's Favorite(Yes bhai I finally admitted it) and we had gone to the wedding reception of one of his colleagues.They had so many entrees ...I cannot even list them,but my eyes and nose were all set for taking a sip of the cup in which foam was at the top.I just wanted to see...what was so special about it?Well,my Papa let me try it,and trust me I was hooked.The came the quest of having it at home,which was a difficult task because according to ma "you should drink milk at this age,not coffee or tea".But my gaurdian angel of coffee ha ha ha (what a phrase) was at my side and one of my relatives made this espresso coffee at their place without the big bulky machine.I was entralled.How can just a cup and a spoon make such delicious coffee?Well try the following recipe and believe me you will love it.

 
 
 
 


INGREDIENTS
For 1 cup of Joy!!!
1 Tablespoon Instant Coffee Powder (adjust the quantity according to your taste)
2 Tablespoons Sugar(adjust acc. to taste)
1 Cup Milk(2%) (or 3/4 cup Whole Milk + 1/4 Cup water)

DIRECTIONS
1.In a bowl or cup put the coffee and sugar  and add few drops of water,just to make the combination of coffee and sugar moist and crumbly and not completely drowning in water.
2.Beat  it with a fork or spoon.If you have a hand electric beater ,even better.If not,just use a plain and simple sppon to beat the coffee and sugar combo to incorporate as much air as possible.At one point this combination changes color from Dark brown to a light golden brown.












3.While you are beating the air out of coffee ,boil 1 cup of milk on stove top or heat it very well in microwave.
4.Pour the milk on coffee sugar combination and mix it quickly.
'njoy !!!!

TIP
1.You can experiment with spices in your coffee.Try mixing a pinch of cinnamon and nutmeg to the coffee and sugar before you beat them.
2.You can also try ground cardamom powder(elaichi )powder  in the espresso.
3.Experiment with Vanilla essence(2 drops) to change the flavor.
4.Over christmas I served this espresso with candycane syrup to get into that festive spirit.Remember to reduce the sugar you add to coffee.

GOOOOOOOOOOO Nuts!!!!

Not in literal sense !!!!People associate nuts with high calories,but eat them in moderation and they are high source of protein,fiber and antioxidants.So how to reap the healthy benefits of nuts....hmmm "Moderation" is the word my friends.Instead of adding nuts to your daily diet ,use them as a replacement for foods high in saturated fat and limit the intake of these nuts to 1-2 oz per day.
Now moving on from health talk......these spicy sweet nuts are really yummy,easy to make.Serve them as appetizer in a party and they'll be an instant hit.You can also use them as a in-between-meal snack.


Ingredients
1 & 1/2 cup pecan halves
1 & 1/2 cup almonds
1 cup unsalted peanuts
4 tsp Salt
1 tsp black pepper
1 tsp grated nutmeg(or nutmeg powder)
1/2 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp cayenne pepper( or red chilli powder.You can increase or decrease the amount according to how spicy you want it.)
1 tsp allspice powder
1/3 cup maple syrup ( you can also use 1-2 tsp of sugar according to how sweet you want the nuts)


Directions
1.Preheat an oven to 350 degrees.
2.Spray a baking sheet with non stick spray and spread the nuts .
3.Let them roast on for around 20 minutes.(Keep checking the nuts so that they don't burn.Gently stir the nuts.)
4.Take the nuts out from the oven and add Salt,Black pepper,Nutmeg,Cumin Powder,Cinnamon Powder,Cayenne Pepper,All Spice powder,Sugar(or maple syrup).Mix the spices well on the nuts and roast the nuts agin for around 10 minutes.
5.Allow to cool and store them in an airtight container.They Keep well for a month(if they don't end up in somebody's stomach before than.)
'njoy!!!

Note:-
1.Instead of using 1 & 1/2 cups each of pecans and almonds,you can try 1 cup of each and add 1 cup of walnuts or cashews.
2.Great hostess gift.Store them in air tight container and decorate with a ribbon bow.I gifted these in a christmas container ,to one of my son's therapists and she loved it.

Papad is a wafer thin disc made from ground lentils and legumes.They are served roasted or fried and make a great appetizer or even a side dish.This is a slightly different way of frying the papads without deep frying them.




Ingredients
2 Papads
¼ Medium Onion , finely chopped
½ Medium Tomato , deseeded and finely chopped
5 Sprigs Cilantro , finely chopped
1 Green Chili , finely chopped, to taste
½ tsp Lemon Or Lime Juice
½ tsp Chaat Masala
Salt , to taste
Red Chili Powder , to taste

Directions
1.Mix the vegetables for the toppings and also add the spices to the vegetable mix.
2.For prepping the papad you have many options,You can dry roast the papad in microwave for 1 minute.Another option is to dry roast the papad on a griddle (tawa).
For frying the papad,you can either deep fry them(not an healthy option) or the best way to achieve the deep fried taste without frying them is to put a teaspoon of oil on tawa and roast the papad on it.
3.Finally sprinkle the toppings generously on the papad and serve hot.
'njoy!!!
Sending this to Suma from Veggie Platter for her event Sidedishes other than Dals/Subzis.

Peda is a sweet which is said to be originated in Uttar Pradesh specifically Mathura.They are basically dough like sweets rolled in round shape and are made from khoya,sugar and few other ingredients to give it its distainct taste.Trust me nothink can beat a peda made from Khoya (mawa) but the following peda can still give it competition.

'njoy!!
Sending this recipe to Srivalli from Cooking 4 All Seasons  for her event "365 days of Microwave Cooking " and also to Jagruti from Joy of Cooking for her sweet event Celebrate Sweeta-Peda.

Hey Everyone,

Sorry I am posting after a long hiatus.Just had to take some personal time off.....what with the festival season and many other things going on in life.Now I am back and fully recharged.So for a fresh start ,why don't we start with something sweet.

Ingredients
1 cup Crumbled Paneer(Chena)
1 cup powdered sugar
1 cup shredded coconut
1/4 tsp elaichi powder (cardamom powder)
3-4 drops kewra essence
raisins (kishmish) to garnish
1/2 cup shredded coconut to garnish

Directions
1.Prep the paneer...by prepping I mean,If you have store bought paneer crumble it and mash it so that it is very smooth.If you have home made paneer,ensure that all the water is drained and then mash it.
2.Mix all the ingredients (except raisins) well and start making them in any shape you want...peda,roll etc.
3.Garnish each roll with a single raisin and sprinkle shredded coconut over them.
4.Keep the rolls in fridge for 10-15 minutes to set.
5.Store the rolls in fridge.They will stay fresh for 2 weeks (if they don't end up in your tummy before that).
'njoy!!!!

Ingredients:-
1 can (12 oz)evaporated milk
3/4 can mango pulp(preferably with kesar)
1 can(12 oz) sweetened condensed milk
1 tub(16 oz) whipped cream
12 oz Half and Half
1/4 tsp cardamom powder
Almonds-12-20
Pisrachios 12

Directions
1.Whisk Evaporated milk,mango pulp,condensed milk,half and half ,whipped cream and cardamom powder together using electric beater or blender or just a plain old whisk.
2.Finely cut the Almonds and Pistachios finely but keep them aside.
3.Pour the kulfi mixture in an air tight container or kulfi mold.Mix the Almonds and Pistachios in the kulfi mixture.(One thing I have learned from experience,If you put the dry fruits in the kulfi mixture before pouring it in the containers they sink down to the bottom and the last scoop looks more like nut icecream with a little hint of mango,not the other way around.)
4.Put in the freezer to set keeping an eye and ear out for your kids and husband whenever they enter the kitchen or go near the fridge.They may just lick off the mixture and not wait for it to set.
'njoy!!!

Tip:-
1.If the mango pulp does not have saffron mixed in it,Take a few strands of saffron and soak then in 1-2 tsp of warm milk.Finally mix it with the Kulfi Mixture while mixing everything else.
Sending this wonderful and easy recipe to Akheela from Torview for her Event "Cold Desserts".

Ingredients
For Stuffing:-
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
For Dough
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas


Directions
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
'njoy hot!!!!!

Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.