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Mango Ginger Panna cotta

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The Mango Ginger Panna cotta is creamy and delectable with a hint of ginger and layer of mango. This is a winning combination and a party delight.

Panna cotta is the easiest thing to make. I first made this at work, when catering to a graduation party. It was an instant hit. I made these in 3-ounce delights for a crowd of 35 people, making 75 Cups. Took me 30 minutes to prepare. The only thing I had to mind is to remember to let the mango layer set before I added the ginger layer.

What is Panna cotta?

A sweetened creamy confection thickened by gelatin and flavored by just about everything – vanilla, coffee, lavender and in this case mango and ginger. Panacotta, meaning cooked cream, is an Italian dessert. Its origin is kind of a question. Some claim its from Northern Italy but there is little or no literature to confirm this. What I know is that it is delicious.

Panna cotta in My Rambles

Panna cotta is one of the desserts that I am happy to have been introduced to my rambles in the United States of America. I had it first in Pittsburgh, PA during winter. The snow was falling gently and we were finishing dinner at an Italian restaurant. After a scrumptious dinner, we decided to end the meal with a shot of bourbon and Pannacotta. As I was waiting for the order I googled what it was, its history and geography and so on…

Then it arrived. This little cylindrical vanilla wonder sitting in a small pool of raspberry sauce, surrounded by fresh fruits. It was heavenly. Since then, I have been obsessed with making different flavors of panna cotta

Mango Ginger Pannacotta

Mango Ginger Panacotta

Now, this where I combine my Indian roots with my rambles. Ginger, is a ubiquitous ingredient in every Indian household. We wake up ginger flavored tea. And it pairs marvelously with Mango. It’s summer and mango season. If I was back home in India right now, I will be tripping on mangoes all day and week and month. We get so many varieties!

This panna cotta is layered, first with thickened fresh mango juice. I have used Alphonso mangoes. You can use any ripe variety you like. The second layer is the ginger flavored pannacotta. When the creamy, zinged panna cotta touched your tongue married with the sweet-tart mango, you will dance a jig, trust me!

I created this dessert as a final course for a very talented young lady graduating college. The dessert is as fresh and vibrant as this beautiful girl. Her friends had seconds and thirds. I was just glad I remembered that I was catering to a college crowd.

Recipe Notes

  1. I steeped ginger in water and boiled on high heat to extract the ginger flavor. I did not want to steep the ginger directly into the cream as it might curdle.
  2. The amount of ginger extract depends on how strong the ginger is. You want a delicate taste, not a pungent strong one. So when adding the ginger extract, taste and add as you go along.
  3. The Mango puree should be smooth, not fibrous. If you are unsure, strain with a fine mesh or chinois.
  4. You can use plant-based Agar Agar powder instead of Gelatin.

Add Spiced Candied Pecans on top when serving for a satisfying crunch.

I made this pannacotta without taking stepwise pictures. I apologize. My only excuse is I was making them for an event and wholly concentrated on the end result. I will post the steps in the coming weeks.

Mango Ginger Pannacotta
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Mango Ginger Panna cotta
Prep Time
10 mins
Cook Time
10 mins
Chilling Time
8 hrs
Total Time
20 mins
 

Creamy and delectable with a hint of ginger and layer of mango. This is a winning combination and a party delight. 

Course: Dessert
Cuisine: Italian
Keyword: #pannacotta, dessert, easy, ginger, mango, party
Servings: 12 servings
Calories: 387 kcal
Ingredients
Mango Layer
  • 500 ml Fresh Mango Puree about 3 Cups
  • 50 grams Granulated Sugar
  • 10 grams Unflavored Gelatin or Agar Agar about 1 Tablespoon
Ginger Layer
  • 1000 ml Heavy Cream about 4 Cups
  • 250 ml Whole Milk almost 1.5 cups
  • 100 grams Granulated Sugar
  • 1/4 teaspoon Salt
  • 15 grams Unflavored Gelatin or Agar Agar About 1.5 Tablespoons
  • 100 grams Ginger
  • 1 Cup Water
Instructions

  1. Have twelve 5 ounce glasses, containers or ramekins washed and ready

For Mango Layer

  1. Heat 2.5 Cups (625 grams) of Mango Puree and Sugar till it is hot to touch. Don't let it boil over. 

  2. In the meantime, sprinkle gelatin over the remaining Mango puree (125 grams). Set aside for 5-10 minutes. The gelatin will dissolve and the mixture will thicken resembling a paste. 

  3. Add the 1/2 Cup of the warm puree into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm puree. This way you will avoid those pesky lumps that are so undesirable in a pannacotta. 

  4. Divide the mixture evenly among the prepared glasses/ramekins. You can either pour half way or a quarter of the cups. Let it set in the refrigerator for an hour/ hour and a half. 

For the Ginger Layer

  1. Smash or cut the Ginger in smaller pieces. I like to use the mortar and pestle and crush the ginger.

  2. Bring Ginger and water to a boil and reduce it a quarter cup of concentrated ginger flavored water. Set aside 

  3. Heat the cream and 2/3 of the whole milk with sugar and salt over low heat until it is steaming hot. Remove from the heat. Stir in the ginger water. 

  4. In the meantime, dissolve gelatin in the remaining 1/3 of the milk and set aside for 10 minutes.

  5. Add the 1/2 Cup of the warm cream mixture into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm cream. This way you will avoid those pesky lumps that are so undesirable in a pannacotta. 

  6. Divide the mixture carefully and evenly on top of the set mango layer in the ramekins pouring it to the top. Let it set in the refrigerator for overnight or 6 hours at least. 

  7. Grab a spoon and enjoy. 

Recipe Notes
  • If you are using canned mango puree, don't add the sugar.
  • After adding the gelatin to the entire quantity of cream, if you think or see the gelatin has not dissolved completely, strain the mixture through a fine mesh strainer or chinois. 
  • Taste the cream mixture after adding the ginger. If you want a stronger ginger flavor, make more of the ginger water and add.
  • You can try adding 2 teaspoons of ginger powder to the cream mixture instead but strain the mixture before filling the ramekins. 
  • The panna cotta stays in the refrigerator for 3-4 days. 

Paneer – Pistachio Spinach Pesto Parathas

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The Paneer – Pistachio Spinach Pesto Parathas are an easy put-together main course. High in beneficial fats, Vitamin B6, potassium and a good source of fiber, protein, and antioxidants.  And they are delicious.

Friends ask me all the time, how to to use sauces in different ways. I think of a sauce as a blank canvas that you can build on, adapt it to any cuisine with just a few changes. My experience has been, if you have sauce, your meal is minutes away. This is one such recipe.

Paneer - Pistachio Spinach Pesto Parathas
Paneer Pistachio Spinach Pesto Parathas

 

How to use Pesto in Indian Cusine

Pesto, that is traditionally used in Italian cuisine is a yummilicious (I know it’s not a word!) concoction that I learned to make after moving to the United States. I can eat pesto out of a jar straight. It took me a few years to think of pesto as a sauce that I can use not just in pasta or pizza, but in various other dishes. Sure, they won’t be authentic but isn’t that way we develop new recipes?

I first had to think of pesto not just with basil but with other greens. Spinach is one of favorite greens ever – there are so many varieties and I love them all. At any point in time, there will always be three kinds of spinach in my refrigerator.

Pistachios are another change from the traditional pine nuts used in pesto. I have tried walnuts but pistachios with spinach is a winning combination. I make pesto without cheese so that I can use in absolutely everything.

Variation

Use Dandelion Greens Pesto instead for another interesting take on this amazing dish. The greens are nutty and pleasingly bitter in taste and add an amazing dimension to what you are eating.

Paneer - Pistachio Spinach Pesto Parathas
Print
Paneer Pistachio Spinach Pesto Parathas
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Main Course
Cuisine: Indian, Italian
Keyword: parathas, pesto, pistachio, spinach
Servings: 6 parathas
Calories: 283 kcal
Ingredients
  • 450 grams Paneer grated
  • 100 grams Pistachio Spinach Pesto
  • 1/2 teaspoon Salt
  • 1 Green Chili minced
  • 1 Recipe Basic Whole Wheat Flour Dough for Indian Breads
  • 1 Cup flour for dusting
  • 6 teaspoons Vegetable oil
Instructions
For the Filling

  1. Combine grated Paneer, Pistachio Spinach Pesto, salt and green chilis. Divide into 6 portions and make them into balls. 

    Paneer - Pistachio Spinach Pesto Parathas
For the Parathas

  1. Divide the dough into 6 parts each about 85grams

  2. Roll out one position into a small circle

  3. Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.

    Paneer - Pistachio Spinach Pesto Parathas

  4. Flatten the package with your palm. Dust with flour and roll it out into a circle 1/2 Centimeter thick

    Paneer Spinach Pesto Parathas
To Cook the Parathas

  1. Heat a Skillet/Tawa till it's hot to touch

  2. Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.

    Paneer - Pistachio Spinach Pesto Parathas

  3. The parathas are done when the light brown spots turn into lovely golden brown dots.

    Transfer to a plate. They are ready to eat or be rolled up for the lunch box. 

Tomatillo Dal

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A tangy, delicious Tomatillo dal which is as different as it is easy to make. A South Indian dal made with a Mexican fresh produce.

Tomatillos are a new taste that I love since moving to the United States. My first taste was like most people at a Mexican restaurant having it Salsa Verde. It was so different from what I have ever tasted. Kind of like tomatoes but more sour, with a delightful kick and beautiful flavor. I have been stuck on them ever since and it’s been 10+ years that I have lived here.

What is a Tomatillo?

They are fruits actually. Not green tomatoes (unripe tomatoes) though they certainly look like them. And, that’s no surprise as they are of the same nightshade family as the tomatoes. Called, “tomato verde” or “husked tomato” in Mexico, they are a staple in their cuisine.  They can be eaten raw, fire roasted or blanched.

They grow abundantly in Mexico and Guatemala and to some extent in the United States. The weather in California makes it perfect for them to grow here, as they are somewhat cold resistant and grow in warm full sunny areas.

Tomatillo Dal

How to purchase or select and store Tomatillo?

Choose small thinly husked tomatillos. The husks should be light brown and not be shriveled. The tomatillos should be firm and smoothly green. Do not remove the husks if you are not using them immediately. The husks protect the tomatillos and keep them fresh longer.

They are good anti-oxidants and have a bit more protein and fat than tomatoes. Low in calories and tangy in taste, they make your taste-buds sing. Lip-smacking is the word to use here.

Tomatillo Dal Recipe

This recipe is very simple to make.

  1. Grate the tomatillo and garlic in, after cooking the dal.
  2. If you are using any other type of salts like Kosher or table salt instead of Himalayan pink salt, measure it out accordingly as they very different.
  3. I like green chilies in this dal. The ones on the picture are those grown in my garden and close to the taste of Thai green chilies which are more spicier (almost 100,000 in Scoville scale). That’s the reason I have used only one. But, adjust the spice level according to your taste.

What can you pair with Tomatillo Dal?

  1. Rice, roti or parathas make an excellent canvas to enjoy this dal. Try my Green Beans Stir Fry as an accompaniment to complete the meal.
  2. Use it as a sauce for any protein like oven-roasted Tofu for an easy appetizer.
  3. If you are non-vegetarian, it goes excellently with poached chicken and any lean fish like Branzino.
  4. A fabulous dipping sauce. Make a platter of assorted flatbreads like Naan, Injera, Pita or Gözleme.

Tomatillo Dal

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Tomatillo Dal
Print
Tomatillo Dal
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Sauce
Cuisine: Indian, Mexican
Keyword: dal, easy, sauce
Servings: 4 servings
Ingredients
  • 300 grams Toor Dal (Split Pigeon Peas) approx: 1.5 Cups
  • 1/2 teaspoon Turmeric powder
  • 3 Cups Water liquid measure
  • 300 grams Tomatillio approx: 10-13
  • 3 cloves Garlic
  • 2 Thai green chili
  • 8 grams Himalayan Pink Salt approx: 1/2 Tablespoon
Tempering
  • 1 tsp Mustard seeds
  • 2 tsp Sesame seed oil or Vegetable oil
Instructions
Cooking the Dal

  1. Stock Pot

    Add Toor dal, turmeric and water to a medium sized heavy bottomed vessel like a crockpot and cook on medium flame, stirring often till the dal cooks and becomes mushy. 

    Pressure Cooker

    Pressure cook the dal, turmeric and water for 3 whistles and wait for natural pressure release. 

    Instant Pot

    In the pot, add the Toor Dal, turmeric and 3 Cups of water. Close the lid with the vent in sealing position. Set to manual or pressure cook mode and cook at high for 5 minutes. When you hear the beep, release pressure naturally for 5 minutes, and then manual pressure release for another five. Now open the lid and switch to sauté mode for the next step.

Tomatillo Dal

  1. In a small bowl, grate the tomatillo and garlic together. Finely chop the Thai peppers.

    Tomatillo Dal

  2. Add the tomatillo with garlic, green chili, and salt to the dal. Let it cook for 5 minutes till the mixture thickens and becomes cohesive (you can do this on medium size pan over stove top or switching to saute mode in the Instant Pot). Taste and adjust for salt according to your taste. Transfer to a serving bowl.

Tempering/Tadka

  1. Add a couple of spoonfuls of oil to a small pot or pan and heat over medium heat until the oil is hot. Add mustard seeds. The pan will sizzle and the mustard seeds will sputter and pop. Turn off the flame and pour over the top of the dal. Serve.

(Aloo) Potato Hummus Parathas

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I love parathas. Especially ones that are protein packed. Adding hummus to the usual potato filling gives it a distinctly Mediterranean twist to this delicious Indian classic. And this Potato Hummus Parathas is a spectacular lunch meal, wholesome, healthy and a complete winner. My family loves it.

(Aloo) Potato Parathas

Aloo parathas consists of whole wheat dough stuffed with a mixture of boiled, mashed potatoes and spices, which is rolled out and cooked on a hot skillet with oil or clarified butter.

Now I am from the South of India, where breakfasts are idlis, dosas, and vadais served with piping hot sambar and delectable chutneys. I lived and worked in Delhi, India for two years. The cook in the place where I stayed (yes, I had a cook!) would serve me these hot (garama, garam in Hindi) carb-rich, stuffed flatbreads of heaven with a dollop of butter, a cup of yogurt and a side of Indian pickles. I could only eat one but I was ready to tackle my day, full of energy. I fell in love with them. Now I make them for my family, sometimes, for breakfast, but mostly for lunch. Specifically weekday lunches.

Hummus

Hummus is a Mediterranean classic made from blending cooked, mashed chickpeas, tahini, olive oil, lemon juice, garlic and salt. It is creamy, tangy, full of fiber and protein. I can eat an entire bowl in one sitting. It is usually served with Pita bread or as an accompaniment with grilled fish or vegetables.

You can buy ready-made Hummus at any grocery outlet in the United States. I like the Sabra brand. Of course, making it from scratch at home is equally simple. The only thing to remember is to soak the dry chickpeas overnight. You can use canned chickpeas but I prefer the dry ones. Here is the recipe.

  • 4 garlic cloves
  • 2 cups pressure cooked Chickpeas
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 3 Tablespoon Olive Oil.
  • 1 teaspoon Kosher Salt

Combine all the ingredients in a food processor/blender and process until smooth. Store in a dry container.

(Aloo) Potato Hummus Parathas Recipe

I came up with this recipe when I had leftover hummus in the refrigerator and I was looking to put together a quick lunch for all of us on a weekday because I slept in. And my son’s has to leave for school at 7.30 AM.

6.30 AM –  Boil the potatoes in the microwave 15- 20 mins.

6.35 AM – And while they were cooking, grate paneer (which you can make at home or buy at an Indian grocery store).

6.40 AM – Make the Whole Wheat Dough (I usually always have it in the refrigerator as its a staple in my house)

6.50 AM –  Heat the skillet. Combine the ingredients for the filling.

6.55 AM – Stuff and roll out the paratha. See my You Tube channel link on How to stuff and roll parathas.

Cook the paratha on the skillet while you roll out the second paratha.

7.10 AM – Lunch boxes are ready

This recipe is a perfect Mediterranean Indian Fusion Food recipe.

Try my Pistachio-Spinach Pesto Paratha for an Italian Indian Fusion Food recipe twist.

Potato Hummus Parathas

Potato Hummus Parathas
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Potato Hummus Parathas
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Creamy hummus pairs beautifully with carb-rich potatoes stuffed in a healthy delicious whole wheat wrap. 

Course: Main Course
Cuisine: Indian, Mediterranean
Keyword: #potato, hummus, paneer, parathas
Servings: 6 parathas
Calories: 242 kcal
Ingredients
  • 500 grams boiled/mashed White Potatoes approx: 4 Potatoes
  • 300 grams grated Paneer approx: 1 Cup
  • 3 Tbsb Hummus
  • 1 teaspoon ground Cumin
  • 1/2 teaspoon Chili powder
  • 1 teaspoon Kosher Salt
  • 1 recipe Whole Wheat Dough
  • 6 teaspoon Sesame seed oil
Instructions

  1. Combine boiled/mashed potatoes, grated paneer, hummus, cumin, chili powder, and salt. Divide it into 6 equal portions. 

    Potato Hummus Parathas

  2. Divide the dough into 6 parts each about 85 grams


    Paneer - Pistachio Spinach Pesto Parathas

  3. Roll out one position into a small circle. Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.


    Paneer Spinach Pesto Parathas

  4. Heat a Skillet/Tawa till it's hot to touch. Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.

    Potato Hummus Parathas
Recipe Notes
  1. Air dry the potatoes after boiling them. This removes the extra moisture which makes for a perfect filling. 

Blueberry Muffins …..simply irresistible!

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Blueberry Muffins are simply irresistible. Fresh luscious blueberries folded into a simple batter make sweet flavor bursting muffins with a firm cake-like crumb. Though I categorize them under Dessert, I can eat these for breakfast, snack, and dessert.

Blueberries

Blueberries are new age fruits to me. I tasted them only after coming to the United States. So it is an ingredient from my Rambles. I fell in love with these delicious beauties. At the height of the season – summer, they are sweet and tart and oh so yummy!

Blueberries are considered a superfood, full of rich antioxidants, vitamins A, C and K and lots of other minerals. They are beneficial for healthy skin and hair and are recommended by doctors for lowering the risk of heart attacks. And they are tasty so it is no hardship to eat them.

Blueberry Muffins

This muffin recipe makes the blueberries a star. Though blueberries are available throughout the year, it is during summer that they are their most sweet, fleshy and big in size. So I make these muffins only in summer because sour blueberries don’t do that well in this recipe where it’s the star.

  • I have added avocado instead of half the butter in the recipe as well I am obsessed with avocado but also because it is very creamy, adds flavor and is really more healthy. But you can eliminate the avocado and use melted butter instead.
  • You can add raspberries instead of blueberries for a variation.
  • You don’t need any special equipment for these muffins. Just 2 bowls and a wooden spoon. I use a kitchen scale though to measure ingredients as I get accurate results every time when I do that.

Blueberry Muffins

Blueberry Muffins
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Blueberry Muffins .....simply irresistible!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Delicious, flavorful muffins full of luscious fresh blueberries that you can make in a snap. 

Course: Dessert
Cuisine: American
Keyword: #blueberrries, #breakfast, #easydessert, #muffins, snack
Servings: 12 muffins
Calories: 199 kcal
Ingredients
  • nonstick vegetable spray or muffin liners
  • 265 grams All Purpose Flour
  • 12 grams Baking Powder approx 1 Tablespoon
  • 1/2 teaspoon Kosher Salt
  • 200 grams Sugar
  • 290 grams thick Yogurt
  • 30 grams Butter melted and cooled
  • 30 grams mashed Avocado
  • 1 Egg large
  • 250 grams fresh Blueberries washed and dried
Instructions

  1. Preheat oven to 350˚F (177˚C)

  2. Coat a 12 cup muffin pan with nonstick vegetable spray/butter or line with muffin liners. 

  3. Sift flour, add baking powder and salt in a medium-sized bowl. Add the blueberries and gently toss. By coating the blueberries with flour, you can prevent them from sinking to the bottom of the muffins. 

    Blueberry Muffins

  4. In another bowl, mix together sugar, yogurt, mashed avocado, melted butter, and egg. Stir with a wooden spoon to combine. 

  5. Add the wet ingredients to the blueberry and flour mixture. In few turns as possible stir to combine. Do not beat. 

    Blueberry Muffins

  6. Divide the batter equally using a small ice cream scoop or tablespoon. 

    Blueberry Muffins

  7.  Bake in the preheated oven for 22 to 25 minutes until golden brown and a cake tester inserted in the center of the muffins comes out clean. 

  8. Cool on wire racks. When you cut into the muffin, the crumb should be small and cakelike. 

    Blueberry Muffins
Recipe Notes
  • Use a kitchen scale for accurate results.
  • Toss the blueberries gently, taking care not to smash them. 
  • The cooking time in the oven can vary according to your oven settings. Start checking after 20 minutes if you are not sure.
  • Don't open the oven door before 20 minutes as you will let the heat out and change the baking conditions. 
  • Make sure that the leavener - baking powder is not old or the muffins won't bake properly. 

Roasted Beet Hummus

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This Roasted Beet Hummus is seriously delicious. Creamy and delectable, stunning in color, full of flavor, topped with oven roasted whole garlic cloves and crumbled goat cheese.

This recipe does not conform to the usual Mediterranean recipes. There is a beet hummus recipe, several in fact. The one by Ottolenghi is spectacular. But, for me, hummus should contain chickpeas. It has to.

This is an extremely easy recipe full of flavor. I don’t have a story to tell for this one though. I had beets and just about half a cup of cooked chickpeas. I was in the mood for hummus sandwiches. So I decided to combine them. And top it off with whole roasted garlic cloves instead of grinding the garlic into the hummus.

I have made it many times since then. It is a stunning party appetizer. Pair with a vegetable platter with a mix of raw and roasted vegetables and you are gold. The colors are a show stopper. Even the most finicky eater will not be able to resist.

Or pair it with my Foccacia Bread to start off the meal.

Beet Hummus

Beet Hummus
Print
Roasted Beets Hummus
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Creamy and delectable, stunning in color and nutrition in every bite. 

Course: Appetizer
Cuisine: Mediterranean
Keyword: beet hummus, hummus recipe, roasted beets hummus
Servings: 2 Cups
Calories: 601 kcal
Author: My Roots, My Rambles
Ingredients
  • 1 pound Red Beets approx: 4 medium beets
  • 200 grams Chickpeas approx: 1 Cup, cooked
  • 1 Tablespoon Tahini (Sesame Seed Paste)
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Greek Yogurt
  • 1 small red chili
  • 1 1/2 teaspoon Kosher Salt
  • 3 Tablespoon freshly squeezed Lemon Juice
For Garnish
  • 20 cloves Garlic
  • 3 Tablespoon crumbled Goat Cheese
Instructions

  1. Preheat the oven to 350°. Wash and place each beet (with skin on) on a square piece of foil big enough to cover the beet. Sprinkle some salt, cover and bake for about 1 hour, until tender. Let cool slightly. You can now scape off the skin easily. 

  2. Preheat the oven to 350°. Peel the beets, cut into wedges and transfer to a food processor. Add the chickpeas, chile, tahini, yogurt and pulse until blended. Add the olive oil, and puree. Season with salt and lemon juice. Scrape into a wide, shallow bowl. Top with roasted garlic pods and goat cheese

For roasting garlic

  1. Preheat the oven to 350°. On a sheet pan lined with parchment paper, scatter in a single layer garlic tossed with 1 teaspoon olive oil and a sprinkle of salt. Roast in the oven for 15 minutes till the garlic is nicely browned. Be careful not to burn it. 

Vegetable Stew in Lemon Leek Sauce

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When I was thinking about what all I can make with the Lemon Leek Sauce as the base, Vegetable Stew came foremost to my mind. It tastes incredible!

My Stew Story

My first stew experience was in Kerala, India, at my friend’s house.  It was the day before her wedding and we had all arrived, giggling and happy and just a bit incredulous that she was actually going through with this. She was the first in our group to get married.

Back to the delicious, creamy stew that her mother made for breakfast served with Appam (a type of crepe/pancake, made with fermented rice batter and coconut milk). Delicately spiced, the stew was out of this world. Then when I started traveling on work, I had the English pot pie, which is essentially stew enclosed in a flaky pie crust. Thus my love affair with stew began. And has been going strong, very strong.

Vegetable Stew in Lemon Leek Sauce Recipe

Here I am combining some elements of the Kerala stew with fall vegetables found in the United States in my favorite Lemon-Leek Sauce.

  • The dish takes 30 minutes from start to finish if you have the sauce ready. Which, I usually do as I make a big pot of it and freeze the sauce in small batches.
  • Now if you don’t have the sauce ready, it takes only an additional 15 minutes. get it simmering while you are cutting the veggies.

Vegetable Stew

Vegetable Stew
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Vegetable Stew in Lemon Leek Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: Indian
Servings: 6 people
Calories: 228 kcal
Ingredients
  • 20 ml Vegetable Oil
  • 450 grams Cauliflower approx: 1 medium size head of Cauliflower
  • 250 grams Carrots approx: 2 medium or 1 large carrot
  • 250 grams Butternut Squash approx: 1/2 a medium sized squash
  • 200 grams Zucchini approx: 2 medium
  • 3/4 Tablespoon Kosher Salt
  • 500 ml Lemon Leek Sauce
  • 50 grams Parsley for garnish (finely chopped/hacher)
Spice Mix
  • 2 Star Anise
  • 2 Cardamom pods
  • 1 Cinnamon stick small
  • 10 Black Peppercorns
  • 1 dry red Chili
  • 400 ml thick Coconut milk approx : 1 can
Instructions
For the Spice Mix

  1. Pound the spices in a mortar with a pestle till they are slightly coarse but close to fine in texture. 

    Vegetable Stew
For the Stew

  1. Wash and cut all the vegetables approximately the same thickness and length. I always start with the Cauliflower and keep the florets as a measure for the other vegetables. 

  2. In a medium-sized Dutch oven, heat 20 ml of oil. When slightly hot to touch, add all the washed and cut vegetables. Saute for 2 minutes. 

    Vegetable Stew

  3. Add salt and spice mix. Saute for another minute.

    Vegetable Stew

  4. Now add the Lemon Leek Sauce. 

    Vegetable Stew

  5. Open the can of Coconut milk and carefully remove the top thick cream of the coconut into a small bowl. Add the rest of the milk in the can to the stew along with half a cup of water. Close the dutch oven with a lid and cook the stew on medium flame, gently for 10 minutes or till the vegetables are tender when pierced with a fork. 

    Vegetable Stew

  6. Switch off the flame and swirl in the reserved thick coconut cream. Ladle into bowls and garnish with parsley. Serve with noodles, rice or chunks of warm crusty bread. 

    Vegetable Stew
Recipe Notes
  • I have used Kosher Salt. If you are using any other salt like Table salt or Himalayan Pink Salt, the amounts will vary accordingly
  • Only salt the vegetables sparingly as the lemon leek sauce already contains salt. Adjust at the end after the stew is cooked through. 

 

Oven Stewed Red Pepper and Tomato Sauce

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Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic. It really is finger licking delicious. Like many of my sauces, this too does not have strong spices which give me the latitude to adapt it to any cuisine.

Why Beefsteak Tomatoes?

This recipe is made with juicy beefsteak tomatoes. I know they are not the kind usually used for sauces like other tomato varieties like Roma, Jersey Devil or San Marzano. So why did I choose them?

Beefsteak Tomatoes are perfectly balanced in acidity and sugar content. They are also meaty in texture and very juicy (more water content than other tomatoes). Paired with Red Peppers they provide a full-bodied flavor. Because it matures late compared to many other tomatoes, it will provide a fresh harvest in the latter part of the season which makes it ideal for end of summer/fall recipes.

You can make this sauce with Roma tomatoes too but you have to use at least 8-10 tomatoes.

Red Pepper and Tomato Sauce

What can you make with Oven Stewed Red Pepper and Tomato Sauce?

  1. Toss with pasta with parmesan and sauteed spinach. Use it like a lasagna base.
  2. Make a rich Paneer/Tofu curry.
  3. Make the Rasam, the South Indian delicacy by thinning it out with water and using it as the broth. Trust me, it’s wonderful.
  4. Transform it to salsa by thinning it out slightly and adding fresh oregano or cilantro.
  5. Use it as a dip for Spring rolls. It’s delicious
  6. Drizzle it on a stuffed vegetable omelet.
  7. Or a simple sauce for fish and chicken.
  8. Make a complete easy appetizer with Vegetable platter and Sour Cream swirled with Oven Stewed Red Pepper and Tomato Sauce.

The possibilities are endless…

Try my Lemon-Leek Sauce and Dandelion Pesto too.

Red Pepper and Tomato Sauce
Print
Oven Stewed Red Pepper and Tomato Sauce
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic.

Course: Sauce
Cuisine: Indian, Italian
Servings: 30 ounces
Calories: 25 kcal
Ingredients
  • 500 grams Red Bell Pepper approx: 3 average size peppers
  • 500 grams Beefsteak Tomato approx: 1.5 to 2 tomatoes depends on the size.
  • 1/4 teaspoon Cayenne
  • 5 Black Peppercorns
  • 1 tablespoon Granulated Sugar
  • 3/4 teaspoon Himalayan Pink Salt
  • 1/4 Cup Water
  • 5 cloves Garlic big cloves minced/hacher
  • 50 ml good Extra Virgin Olive Oil approx: 4 Tablespoons
Instructions

  1. Preheat the oven to 350ºF/177ºC. 

  2. Wash the tomatoes and peppers. Deseed the peppers. Roughly chop the peppers and tomatoes. Add the peppers, tomatoes, cayenne, peppercorns, sugar, and salt to an oven proof dutch oven along with the 1/4th cup water. 

    Red Pepper and Tomato Sauce

  3. Cover with the lid and stew in the oven for 2 hours. 

    Red Pepper and Tomato Sauce

  4. Remove from the oven and let cool slightly. Blend in a Vitamix/standard blender/hand blender. If you want the sauce a little thicker, simmer it on top the stovetop for another 20 minutes or till reaches the consistency you like. I like it thick so I did this additional step.  

    Red Pepper and Tomato Sauce

  5. In a medium saucepan, heat 50ml of olive oil. When it becomes warm to touch, add the garlic and slowly roast on medium-low flame till all the pieces are nice and golden brown. Remove immediately from the flame and add to sauce. Stir to combine.

    Red Pepper and Tomato Sauce

  6. Cool completely and store in sterilized jars. 

Recipe Notes

 

  1. The salt measure given is only Himalayan Pink Salt. If you table salt of Kosher or any other salt, the measure will be different. Please add accordingly. 
  2. I make a big batch of this sauce and freeze it in smaller quantities of 20 oz bottles. Thaw it in the refrigerator overnight before using. Keeps for 2 months in the freezer.  My thinking is, if I am going to make it, might as well make more and use it later. 

Butternut Squash Vadai (Fritter)

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Have you had those days when you are distracted but you have people coming over for dinner and so obviously everything goes wrong? I have those often but once what was looking to be a disaster turned out to be delicious. Yep, I am talking about this recipe for Butternut Squash Vadai (Fritter) which was actually a kitchen mistake.

The Story

So the story starts on a sunny Saturday afternoon. I had friends coming for dinner and planned for it beautifully. Then, there was an almost accident with the garage door where it came crashing down narrowly missing my five-year-old daughter. We were in shock, fear and thankful nothing bad happened. And as with all those emotions, also comes my panicked voice which goes all high-pitched and shrieky.

When this was happening, I was actually in the process of grinding the Dal in the wet grinder.  With all the shouting outside, I ran outside leaving it running. The result, when I came back after my blood pressure was sort of normal, the toor dal has been ground into a thick paste. And I was trying to grind it coarsely because that’s how we make the batter for Paruppu Vadai.

Now not only had I soaked the wrong dal (I had soaked Toor Dal instead of Channa Dal), I also ground it to a pulp. Now I did not have a choice nor the desire or the energy to make another appetizer (I had 3 kinds of chutney ready for this!). So I forged on, praying it would taste good. It was fantastic! No, really! Just amazingly tasty.

The guests went ga-ga over it and I had to stop my son from finishing them before they arrived. I mean literally had to keep it on top of the refrigerator.

Butternut Squash Vadai (Fritter)

After a swimmingly stunning success that night, I decided to experiment with it. I deliberately, this time soaked Toor Dal for three hours and ground it to a completely smooth consistency batter. Added tiny chopped shallots. Woo! It was a winner again.

So the next time I went further and added puréed Butternut Squash. The taste was perfect. Crunchy on the outside, spongy soft on the inside, with a hint of heat from the green chilies and a touch of sweetness from the squash. Heavenly!

I have made it many times since and it’s now one of my favorite recipes to WOW a crowd.

Butternut Squash Vadai

Recipe Notes

  • The batter has to thick, thicker than idli batter. You should be able to scoop it on a spoon.
  • The Butter Squash purée acts as the liquid instead of the water. So DO NOT add water at first. Look at the consistency and if needed sprinkle water as needed to make a thick batter.
  • You don’t have to shape the fritter. Just drop a spoonful of batter into the hot oil and deep-fry it.
  • I like serving it with tangy chutney like my Tomato Chutney or Cilantro Chutney.

Butternut Squash Vadai

Butternut Squash Vadai
Print
Butternut Squash Vadai (Fritters)
Prep Time
10 mins
Cook Time
20 mins
Soaking Time
3 hrs
Total Time
30 mins
 
Course: Appetizer
Cuisine: Indian
Keyword: fritters, partyrecipe, vadai
Servings: 24 small sized vadais
Calories: 216 kcal
Ingredients
  • 200 grams Toor Dal Soak for 3 hours in 5 Cups of Water
  • 100 grams Butternut Squash cut in cubes, steamed and puréed
  • 3/4 Tablespoon Kosher Salt
  • 3 Thai Green Chilies minced
  • 500 ml Peanut Oil for frying
Instructions

  1. In an Indian grinder or Vitamix, grind together soaked and drained Toor Dal, Butternut Squash, Thai green chilies, and Salt. Sprinkle water as needed to grind a thick smooth batter. 

  2. Heat oil in a shallow heavy-bottomed pan (I use cast iron pans) to 350°F. (Another way to test if the oil is heated enough is to drop a pinch of batter into the oil. If the batter quickly rises to the top immediately, the oil is heated enough).

  3. Start with dropping a tablespoon of batter into the oil and fry the vadai (fritter) till it crispy golden brown. Remove the vadai (fritter) from the oil with a slotted spoon and drain on paper towels. Taste and adjust for salt as needed before you fry the rest of the batter. 

  4. Deep-fry the rest of the batter similarily in batches. I was able to fry up seven fritters at a time. 

  5. Serve with chutney of your choice. 

Mixed Peppers Pasta Upma – South Indian Style

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What do you get when you combine sweet mixed peppers with carrots and green Kale, toss them with Penne pasta, and garnish with South Indian style tempering of aromatic spices, aka, tadka, curry leaves and crunchy peanuts?!!! You get an Italian in South India, shaking hands over a delectable, healthy and delicious Mixed Peppers Pasta Upma – South Indian Style.

Mixed Peppers Pasta Upma – South Indian Style

I am from Tamil Nadu where we use the tempering used in this recipe for almost all types of food, from chutneys to simple stir-fry.

  • Mustard seeds – Known as “kadugu” in Tamil and “rai” in Hindi are the small round seeds of the Mustard plant. We use the black seeds in South India.
  • Urad dal – A lentil with origins in India, we use the white variety which has the outer black covering removed.
  • Dry red chilis – Indian use dried red chilies in nearly every dish, even cold drinks, and desserts. Roasting the chilies brings out their natural flavor and adds depth to the dish.
  • Asafoetida – Called as “hing” in Hindi and “perungayam” in Tamil, it is a gum extracted from the root of the plant “Ferula” which is dried and ground. An extremely pungent spice which when combined in small quantities in dishes creates a smooth finish to a dish. It is considered as the “umami” of Indian cuisine.
  • Curry Leaves – A quintessential ingredient of South Indian cooking. Called “karuvepalai” or “sweet neem”, the leaves are distinctly aromatic with a slightly nutty pungent taste.

The above ingredients are fried in a teaspoon of sesame seed oil. The smell, the heavenly smell that wafts through the air when you are preparing the tempering is only second to the sound of the sizzle that you hear when poured on top of a dish. It completes and enhances a dish.

Pasta is used in various forms around the world. In India, Vermicelli (Semiya, Seviyan) is in savory and sweet recipes. We make Semiya upma with various spices all across India.

So using Penne pasta that is made in South Indian style is not a stretch. This recipe is a perfect combination of new age vegetables like the superfood kale and end of summer medley of sweet peppers with South Indian cooking techniques. An example of my Rambles.

Try my Paneer Pistachio-Spinach Parathas for another Italian-Indian Fusion dish.

South Indian Tempering

Variations

  1. Make it with only root vegetables and celebrate Fall.
  2. Garnish with toasted fresh coconut for a tropical feel.
  3. Or make it lemony by adding juice from 3 lemons.

Mixed Peppers Pasta

5 from 1 vote
Mixed Peppers Pasta
Print
Mixed Peppers Pasta - South Indian Style
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Indian, Italian
Servings: 8 Servings
Calories: 472 kcal
Ingredients
For the Pasta
  • 450 grams Penne Pasta approx: 1 full box of Barilla Penne Pasta
  • 2 Tbsb Kosher Salt
  • 16 Cups Water approx: 3500ml
For the Vegetable Sauté
  • 2 Tbsb Sesame Seed Oil
  • 5 cloves Garlic minced
  • 1 inch Ginger minced
  • 15 Peppercorns
  • 2 Green Chilies
  • 3/4 Tbsb Kosher Salt
  • 1000 grams Mixed Peppers, sliced in 1" squares approx: 8-10 Peppers - your choice of green, red, yellow or Spanish peppers
  • 200 grams Carrot approx: 2 large carrots sliced thin
  • 500 grams Kale approx: 4-5 stalks of dark green Kale
For the Tempering
  • 3 Tbsb Sesame seed oil
  • 2 teaspoon Mustard Seeds
  • 3 Tbsb Urad Dal
  • 1/4 teaspoon Asafoetida
  • 100 grams Roasted Peanuts
  • 25 Curry Leaves
  • 3 Dry Red Chili
Instructions
For the Pasta

  1. Bring a big pot of water with salt to a boil. Add the dry pasta and cook for 15 or so minutes till the penne is al dente (cooked through but firm to the bite). Drain and set aside. 

    Mixed Peppers Pasta
For the Vegetable Sauté

  1. While the pasta is cooking, heat oil in a medium skillet, add minced garlic, ginger, green chilies, salt and ground peppercorns. Sauté for a minute. Now add the peppers and carrots, sauté till the peppers have softened and carrots are cooked but firm to bite. Toss the vegetables with the cooked pasta.

    Mixed Peppers Pasta
For the Tempering

  1. Heat oil in a small skillet till hot to touch, add mustard seeds. After the seeds, crackle, add urad dal and roast till golden brown. Add asafoetida and red chilies. Stir. Switch off the flame. Add curry leaves. The curry leaves will burst as the oil touches the leaves. Add the peanuts and toss to combine. 

Plating and Serving

  1. Spoon the pasta into a big serving bowl and garnish with the tempering. 

Recipe Notes
  1. Don't add oil to the salted water when you cook the pasta. 
  2. Adjust spice levels according to your taste.

Storage: The recipe makes for 8 servings. You can reduce it or make the entire recipe for the next day. It keeps well in the refrigerator for a week in an airtight container. 

Leftovers: These are yummy leftovers for lunch the next day. And taste so good when cold or at room temperature too. 

Parmesan Coleslaw, Fire Roasted Corn, Spinach Multigrain Sandwich

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I made this bread, “Bloomer” Multigrain Bread a couple days back and it’s been sitting on the kitchen whispering every day, “use me”, very lovingly. Or creepily, depending who is listening. Ok, back on track. It’s been beckoning me to make a sandwich. Now my normal breakfast every day is plain oatmeal.  But, the smell of scintillating fresh bread on the counter was too good to resist. So I pulled out all stops.

I pulled corn from their husks and roasted them, added lime juice and green chilies. Then I made coleslaw which I usually don’t make. Why? I don’t really like them but this recipe in my head kept telling me, “make coleslaw and add parmesan to it”. I was like “Okay?!!!” So I did. But I did not have all the ingredients for a traditional coleslaw. This is my warning to you as this is not traditional coleslaw but I am calling it that anyway.

So with all the thoughts rambling in my head as I am rambling on this page, I toasted, I filled and I had! Sigh! It was delicious just as my cranky morning head told me it would be.

Now grab the recipe for making the “Bloomer” Multigrain Bread here. Or if you are like, I just want the sandwich not bake bread, I like Trader Joe’s Multigrain Bread which is thick and dense and healthy as mine is.

"Bloomer" Multigrain Bread

multigrain sandwich
Print
Coleslaw, Lime and Green Chili Roasted Corn, Spinach, Multigrain Bread Sandwich
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Crunchy, creamy, lip-smacking healthy sandwich. 

Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast sandwich, multigrain sandwich, sandwich
Servings: 4 sandwiches
Calories: 304 kcal
Ingredients
Fire Roasted Corn
  • 1 Corn in the husk
  • 1 Green Chili
  • 2 Tablespoon Lime Juice
  • 3/4 teaspoon Kosher or Himalayan Salt
Parmesan Coleslaw
  • 115 grams Mayonaise approx: 1/2 Cup
  • 25 grams grated Parmesan approx: 1/4 Cup
  • 2 Tablespoon Lime Juice
  • 1/2 teaspoon Kosher or Himalayan Salt
  • 1/2 Cup thinly sliced Green Cabbage
  • 3 Tablespoon thinly sliced Celery
Fresh Spinach
  • 225 grams fresh Spinach approx: 1 Cup
Multigrain Bread
  • 8 thick slices
  • 4 teaspoon Olive Oil
Instructions
Fire Roasted Corn

  1. Remove the husk and silk from the corn. On a medium flame, grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.

    multigrain sandwich

  2. Cool slightly. Place a small bowl inside a larger bowl. Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

  3. Combine with green chili, salt, and lime juice. Set aside. 

Parmesan Coleslaw

  1. Combine all the ingredients together in a small bowl. Taste and adjust for salt. 

Fresh Spinach

  1. Snap off the stalk, wash, dry and keep aside.

Make the Sandwich

  1. Toast the bread with a little olive oil. Layer one toasted bread slice with coleslaw, roasted corn, and spinach. Close with the other slice.

“Bloomer” Multigrain Bread

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I realized late one evening that I had nothing in the house for breakfast. No eggs, no bread, no cereal and no dosai maavu. I was low on flour too, whole wheat, all-purpose. What I did have was a Multigrain Flour that my friend had given me which she said she would never use. So I made a slow rise “Bloomer” Multigrain Bread that was ready to bake in the morning.

You are going, “Why did you just not step out and buy a loaf?” The reason is that there are days when you just want to get your hands dirty and wade elbow deep into flour and water. There is really nothing more satisfying than kneading dough for bread. The scintillating smell of bread baking in the oven just fills you with peace and a sense of accomplishment. Try your hand at making any type of bread and you will understand.

This recipe had been adapted from the one for white bread (Bloomer bread recipe by Paul Hollywood) which I tweaked. . .

  • Replaced bread flour with multigrain flour equally
  • Added 2 teaspoons of vital wheat gluten and 6 tablespoons extra water for every cup of flour to give the finished product a stronger structure and higher rise.

The resulting bread is lovely, dense with a tight crumb and texture. I think it will make an excellent sandwich bread.

What is Vital Wheat Gluten?

It is wheat flour that has been hydrated to concentrate and activate the gluten, then processed by removing everything but the gluten. In simple terms, Vital Wheat Gluten is “Pure Gluten”. Very useful for making bread with low protein flours like whole wheat and multigrain, rye to name a few which have low capacity to develop gluten.

I use it in making my pizza dough too with 00 flour for that delicious extra stretch and chewiness.

What should the finished “Bloomer” Multigrain Bread look like?

  1. It should be a lovely dark brown color
  2. When you lift the bread off the sheet pan from the oven and turn it upside down, tap on the bottom of the bread, it should sound hollow.

"Bloomer" Multigrain Bread

Things to remember when baking the “Bloomer” Multigrain Bread

  1. Make sure the dough is wet and sticky before you knead it. Multigrain flour absorbs a lot of water. You will get a good texture with a wetter dough.
  2. Keep kneading the dough till it is smooth. One way to ensure this especially if you are a beginner is to wash and dry your hands each time you think you are not able to handle the sticky dough. Rub some olive oil on your hands before you knead.
  3. I like Paul Hollywoods advice to not dump salt and yeast on top of each other. The salt will slow down the action of the yeast. Put them on opposite ends of the bowl with the flour and then mix together with water.
  4. When baking especially, I have discovered that using a measuring scale will give the closest to accurate results. The kitchen scale that I use is Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale
  5. Don’t open the oven door till the last 5-10 minutes to check or you will let out all that lovely steamy heat and the bread will deflate and become dry and hard.
  6. Cool the bread all the way. The bread is still cooking even when you take it from the oven. You don’t want all your lovely effort to be a waste if you cut into it too quickly.

Where to find the ingredients?!!!

  1. Multigrain Flour – You will find this at specialty stores Indian Grocery Stores or even at Costco and ofcourse on Amazon. I like to use the following brands
    • Organic Multigrain flour – Tattva brand (can’t find a link for this for some reason) – available at Indian specialty grocery stores and Bay Area Costco.
    • Mantra Organic Multigrain Flour – available at Indian Grocery Stores.
  2. Vital Wheat Gluten – I currently use Bob’s Red Mill brand but I also like the King Arthur brand. It’s available most grocery stores like Safeway, Trader Joe’s, Wholefoods.

The links above show you what the product looks like. It is more economical to buy it off the shelf at stores than at Amazon.

Other Bread recipes to try from the Blog

What to make with “Bloomer” Multigrain Bread?

Multigrain Bread

"Bloomer" Multigrain Bread
Print
"Bloomer" Multigrain Bread
Prep Time
10 mins
Cook Time
40 mins
Resting Time
3 hrs
Total Time
50 mins
 

A healthy and lovely, dense bread with a tight crumb and texture. I think it will make an excellent sandwich bread.

Course: Bread
Cuisine: European
Keyword: #bread, muligrain bread
Servings: 1 Loaf
Calories: 2285 kcal
Ingredients
  • 500 grams Muligrain Flour
  • 8 teaspoon Vital Wheat Gluten
  • 10 grams Kosher Salt
  • 7 grams Active Yeast
  • 40 ml Olive Oil
  • 445 ml Water
  • Extra oil for kneading
Instructions

  1. Mix all the dry ingredients and oil taking care not to have the salt and yeast touching. Add 340 ml Water and slowly wet the dry ingredients with your fingers.

  2. Add the remaining 95 ml gradually till you can gather it into a dough meaning when all the flour sticks together and leaves the sides of the bowl. 

  3. Now comes the elbow grease where you get a good arm workout. Oil your hands and surface of the counter. Turn the dough out onto to the counter and knead for 10 minutes by turning the dough half onto itself and pressing with the heel of your palm. Shape it into a ball. The finished dough should be smooth. 

    Basic Whole Wheat Flour Dough

  4. Now transfer the dough into an oiled bowl that is twice as big as the dough. Let it rise at room temperature for 2 hours or until it's doubled in size.  

  5. Take it out of the bowl and place in on the counter. Knock out all the air with your knuckles and folding in half till all the air has been knocked out. Flatten it into a rectangle and bring both ends of the long sides to the middle and seal the seam.  Roll it gently to shape into a rectangular boule. 

  6. Place the dough seam side down on a sheet pan lined with parchment paper. Cover with the bowl and let it rise again for two hours or you can at this point leave it to rise in the refrigerator for a slow rise. It should again be double the size. 

  7. Preheat the oven to 425ºF/220ºC. Place a baking tray (like a lasagna pan) filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking.

  8. Lightly spray the shaped, risen dough with water and dust with a little flour covering the top and sides. Be gentle, don't deflate the dough. Make four diagonal slashes 1/4 inch thick using a sharp knife across the top.

  9. Place the loaf on the middle shelf and bake for 25 minutes. Then lower the heat to 400ºF/200ºC and bake for a further 10 -15 minutes. 

  10. Remove from the oven and cool completely on a wire rack before cutting. 

Saffron infused Couscous Vegetable Stir-fry

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Saffron infused Couscous Vegetable Stir-fry is a light, welcoming and satisfying side or main course. A perfect homage to the farmers market loot.

Is vegetable stir-fry a no-brainer? Absolutely! The market is overflowing with the bounty of the harvest with rich flavors and mesmerizing taste. Summer and Fall are a perfect time to make it. It’s so hard not to combine them all and create your own beautiful dish.

This Recipe!!!

This recipe has its origins in the Mediterranean. Funnily enough, I first had couscous only after moving to California a few years back. The first dish that I tasted it in was couscous stuffed peppers in a restaurant. It was wonderful, mixed with parsley and thyme and baked to perfection. Since then I have made it at home and at work in restaurants.

Couscous

Couscous is not a grain though it is sometimes called as such, but they are actually small round semolina and is, in fact, part of the pasta family. I always keep these in the pantry for a quick meal.

The Mediterranean and Indian (My Roots) cuisine use similar spices in different ways.  Saffron, cumin, ginger, fresh herbs are an essential component of both cuisines.

The vegetables used in this recipe is all California, aka my current Rambles – colored, green and red, sweet peppers, beautiful stringy yellow spaghetti squash, and refreshing orange carrots form a rainbow of colors to make this dish sing. The vinaigrette adds the touch of spice and zing to round things off. Fresh Basil is added at the end to brighten the dish further. All in all, a perfect California fusion meal!

Don’t forget to have an equally delicious Mango-Ginger Panna Cotta to end this delightful meal.

Print
Saffron Infused Couscous Vegetable Stir-fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 243 kcal
Ingredients
For Couscous
  • 173 grams Couscous approx: 1 Cup
  • 235 grams Water approx: 1 Cup liquid measure
  • a pinch Saffron approx: 20 threads
  • 1.5 grams Kosher Salt approx: 1/4 teaspoon
  • 5 grams Olive Oil approx: 1 teaspoon
For Stir-fry
  • 15 grams Olive oil approx: 1 Tablespoon
  • 2 grams Cumin Seeds approx: 1 teaspoon
  • 300 grams Spagetti Squash, desseded and cut into segments approx: 1/2 medium Spagetti squash
  • 125 grams Carrot cut into batons approx: 1 medium Carrot
  • 15 grams Jalapeño, desseded and chopped approx: 1 medium size
  • 75 grams Red Bell Pepper approx: 1/2 medium Bell Pepper
  • 75 grams Green Bell Pepper approx: 1/2 medium Bell Pepper
  • 60 grams White Onion approx: 1/2 medium Onion
  • 5 grams Kosher Salt approx: a little less than teaspoon
For the Vinaigrette
  • 30 grams Red Wine Vinegar approx: 2 Tablespoons
  • 45 grams Extra Virgin Olive Oil approx: 3 Tablespoons
  • 15 grams Honey approx: 1 Tablespoon
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Ginger Powder
  • a pinch Kosher Salt
To Garnish
  • 20 grams Fresh Basil approx: 15 to 20 leaves
  • 25 grams Almonds (Optional) approx: 1/4 Cup
Instructions
For the Couscous

  1. Bring 235 grams of Water (1 Cup) to a boil with salt and saffron threads. Add Couscous. Stir to combine. Take off the flame, close with a lid and set aside for 10 minutes. Fluff with a fork. 

For the Vinaigrette

  1. Whisk to combine all the ingredients. Set aside. 

For the Vegetable Stir-fry

  1. In the meanwhile, in a pan on medium flame, add 1 tablespoon of olive oil. Once it is hot, add the cumin seeds to crackle. 

  2. Roast the spaghetti squash first till golden on both sides. 

  3. Add the rest of the vegetables and Jalapeño. Increase the flame to medium-high. 

  4. Pour in the vinaigrette and add salt. Stir to combine. Close with a lid and let the vegetable soften for 2 minutes.

  5. Take off the lid and cook by stirring continuously. Cook until the vinaigrette is completely absorbed, the spaghetti squash disintegrates into golden caramelized threads and the carrots are cooked through. The appearance will be shiny and quantity reduced.  

To Serve

  1. In a mixing bowl, combine cooked couscous, vegetable stir-fry, and fresh basil leaves. Garnish with almonds. Serve warm or cold. 

Recipe Notes
  • I have used Kosher Salt in the recipe. If you are using Table Salt, you will have to lower the quantity.
  • Please adjust spice and salt quality according to your taste.  

Ginger Grapefruit Iced Tea

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The weather is hot and I long for a refreshing iced tea. So I grabbed the grapefruit from the bowl, squeezed it, made syrup, added water and Voila! Ginger Grapefruit Iced Tea. It’s that easy.

The slight bitterness from the grapefruit pairs marvelous with ginger from the tea bags. The resulting taste is sweet with a kick. I make iced tea all the time for parties. It is refreshing, simple to make, does not require much time or planning, and a drink that pleases everyone. And sounds like it’s difficult to make.

I can make it an alcoholic beverage in a cinch too. Just replace water in the last step with your choice of poison. I like personally like Bacardi Rum and white Mezcal mixed in. It is quite delicious.

Grapefruit Nutrition Facts

The grapefruit is a hybrid, bred as a cross between pomelo and orange. It is sweet with a hint of bitterness and grows in clusters like grapes. Hence the name Grapefruit.

It is very beneficial for health. Reduces blood pressure, promotes healthy hair and is recommended for weight loss. Of course all this for eating the fruit as is without adding sugar. It is a superfruit just as anything bitter is considered good for your health like kale and bitter gourd.

I love eating grapefruit. The slight bitter-sweet taste with the citrus flavor is quite pleasing on the tongue for me. It is an acquired taste though. My husband who loves bitter gourd will not touch grapefruit.  He likes grapefruit iced tea though.

Grapefruit Iced Tea

  1. The simple syrup that you make at the beginning is the basis for any cocktail or iced. Simmer equal parts of sugar and water till the sugar dissolves. So please don’t buy it from the store. It’s ridiculously simple to make.
  2. Strain the grapefruit juice to reduce the bitter taste. When you add it to the simple syrup, it will be sweet.
  3. I used ginger flavored tea bags but you can add just plain tea bags and 1/2″ smashed, fresh ginger to the water when boiling it.
  4. Pair it with my Purple Kale Salad with Pomegranate Vinaigrette for a healthy colorful lunch.

Grapefruit Iced Tea

Grapefruit Iced Tea
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Ginger Grapefruit Iced Tea
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Refreshing and so easy to make. A party pleaser. Save a glass for yourself the next day

Course: Side Dish
Cuisine: American
Keyword: #icedtea #grapefruit #juice #mocktail #partydrinks, #summerdrink
Servings: 16 glasses
Calories: 70 kcal
Ingredients
  • 475 ml Grapefruit juice freshly squeezed approx: 2 medium Grapefruit
  • 235 ml water approx: 1 Cup (liquid measure)
  • 235 grams Sugar approx: 1 Cup
  • 5 tea bags ginger flavored
  • 1 pinch Salt
Instructions

  1. Squeeze the grapefruit using a citrus squeezer. See Notes. 

    Grapefruit Iced Tea

  2. Strain the juice through a fine mesh strainer

    Grapefruit Iced Tea

  3. In a medium saucepan combine sugar and water. Simmer till the sugar dissolves. 

  4. Add the grapefruit juice, tea bags. Bring it to a boil. Then simmer for 3 minutes. The liquid will reduce. 

    Grapefruit Iced Tea

  5. Take it off the flame and let cool. The grapefruit syrup is now ready to use. 

  6. To serve, mix equal amount of water and syrup. Add ice cubes. 

Recipe Notes
  • I use a handy electric citrus squeezer that I got from Walmart that is so simple to use and easy to clean. And only $20. I like that it has an option to squeeze the pulp the end to extract the maximum juice. 
  • I make the grapefruit syrup and store it for 3 weeks. And use it whenever I feel like drinking iced tea, I just add water to it. 
  • It's an easy make-ahead party drink.  

Perfect Italian Buttercream

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Crème au Beurre or buttercream is a light, smooth icing that we use often in pastry kitchens. I learned how to make buttercream at my culinary school – International Culinary Center.

Buttercreams taste heavenly. Did I mention that?

There are many variations of the basic formula of the buttercream. The well known are, French (made with egg yolks), Swiss and Italian (made with meringue) and Crème Mousseline.

The Italian Buttercream is made by whipping meringue and butter, then drizzling in sugar syrup into it. This buttercream is lighter than the yolk-based buttercream and white in color. The finished buttercream should be shiny and easy to spread, smooth with no lumps from the butter or sugar crystals. And should have no visible air pockets.

It goes perfectly with the Decadent Chocolate cupcakes. Though I have been known to lick it right off the whisk.

Italian Buttercream
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Perfect Italian Buttercream
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A light, smooth icing that is velvety rich and a favorite in pastry kitchens. 

Course: Dessert
Cuisine: American, French
Keyword: #cake, #cupcake, #frosting, #icing
Servings: 24 Cupcakes
Calories: 198 kcal
Ingredients
  • 300 grams Granulated Sugar approx 1.5 Cups
  • 65 grams Granulated Sugar approx 1/3 Cup
  • 150 ml Water approx 2/3 Cup
  • 150 grams Egg Whites approx whites from 5 large eggs
  • 1 teaspoon Vanilla Extract
  • 455 grams Butter unsalted butter, cubed and softened at room temperature approx 2 Cups
Instructions

  1. Combine 225g sugar and 150ml water in a medium-sized saucepan. Stir with a wooden spoon, until the mixture is the consistency of wet sand.

  2. Use a wet pastry brush, clean all the sugar crystals from the sides of the pan to prevent the sugar from crystallizing.

  3. Heat over medium heat, undisturbed until the syrup reaches soft ball stage, around 240°F (when you drop some syrup into a cup of room temperature water, you should be able to roll it into a ball)

  4. Meanwhile, place egg whites in a stand mixer fitted with a whip attachment, beat to aerate. Add 65g of sugar and beat till soft peaks form.

  5. As soon the syrup reaches the sift ball stage, slowly drizzle the hot syrup down the side of the bowl with the motor running. Take care not to pour the syrup onto the whip, or the syrup may splatter.

  6. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.

  7. Remove the Whip attachment and replace with the Paddle attachment. IMPORTANT!

  8. Add butter one cube at a time, beating well after each addition until all the butter has been incorporated and is very smooth.

  9. Use immediately or refrigerate in an airtight container in the fridge for up to two weeks or in the freezer for up to one month. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again.

Recipe Notes
  • Use a kitchen scale to measure ingredients to get the accurate result'
  • If you are not using a kitchen scale, use a liquid measuring cup to measure liquids. This might seem silly to say but you will be amazed at how many people don't know this.
  •  Similarly, use measuring cups and spoons to measure dry ingredients

Rasam Powder Spiced Red Pepper and Carrot Soup

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Rasam Powder Spiced Red Pepper and Carrot Soup is a low carb, no oil, easy and healthy soup to make.

I came up with this recipe when my son fell ill. He wanted soup and I really wanted him to have Rasam. Hence the Rasam Powder Spiced Red Pepper and Carrot Soup. It takes very little effort to make and is so good for a cough and cold. Ginger added to the soup is divine.

This soup is my roots (South Indian rasam) awakening to blend perfectly with fresh California produce.

What is Rasam?

Rasam – a childhood favorite and ubiquitous in every South Indian household. The blend of simple spices, especially black pepper in a tomato and tamarind broth will wake you up to sigh in pleasure. It is comfort food. Drink it like a clear soup or serve over rice.

The spices are roasted and ground to a fine powder to be used whenever needed. My Mom sends me a batch every six months as I am too lazy to make my own. Plus I think hers tastes so so good. You can get ready-made Rasam powder at any Indian Grocery Outlet. The brand that makes Rasam Powder close to my mother’s recipe is 24 Mantra Organic Rasam Powder. It will last for a year.

Recipe Variations

  • Try making this with butternut squash or yellow pumpkin for a different taste.
  •  Fresh fennel added to the soup will give a wonderful variation.

Carrot Soup

carrot soup
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Rasam Powder Spiced Red Pepper and Carrot Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A delicately spiced soup that packs a punch. 

Course: Soup
Cuisine: American, Indian
Keyword: easy, soup
Servings: 6 servings
Calories: 51 kcal
Ingredients
  • 450 grams Carrots chopped roughly. Approx 3 big carrots
  • 225 grams Red Bell Pepper Approx 1 large bell pepper
  • 180 grams Roma Tomatoes Approx 3 tomatoes
  • 30 grams Ginger Approx: a little more than an inch of ginger
  • 6 grams Rasam Powder Approx: a little less than a tablespoon
  • 5 grams Salt Approx: a little less than a tablespoon
  • 3 Cups Water
Instructions

  1. Chop all the vegetables roughly. Combine all the ingredients in a pressure cooker, instant pot or crockpot.

For Instant Pot:

  1. Close lid and turn the seal vent. Click the "manual" button and set the time to 10 minutes. Once cooking completes let the pressure valve release naturally (about 10 minutes)

For Pressure Cooker

  1. Pressure cook for 2 whistles. And let the pressure release naturally.

For the Soup

  1. Blend the contents to a smooth consistency. 

Recipe Notes
  1. This soup is awesome on picnics and tastes delicious cold too. 
  2. I have given a link for the Rasam Powder brand that I like. Click on "Rasam Powder" in ingredients to take you there. 

Easy-Dessert: Cashew Coconut Milkshake with Dates and Bananas

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An Easy-Dessert, the Cashew Coconut Milkshake with Dates and Banana is creamy without any cream, and delicious for those dinner nights at home or a weekend dinner party. And its low calorie to boot and vegan.

My Friday night frenzy!

I was running around on a Friday night, trying to get everything ready for the dinner party the next day. My mind was set on these elaborate dishes for the main course that of course took time. So, I knew that I would not have time to make an elaborate dessert too. And when I reflected upon my menu for the evening, I realized that I really wanted a simple dessert. So I set about souring my cookbooks and the internet.

I came across an earmarked page in one of my favorite cookbooks by Michelle Mckenzie (Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs). It was a breakfast recipe for Cashew Milk with Oats. I kept staring at it and decided I would convert this into a dessert, because, well, it was really late, my eyes were drooping and I was really tired of looking at recipes. So I soaked a cup of cashews and went to bed.

Success!!!

Next morning when I woke up, with my kids going all wonky in the background, as they do on a Saturday morning (no school, right?!!), I fished out my blender and made the milkshake with just a vague idea that it should come out right. It was delicious! And so thick and creamy and oh so slurp worthy! And I had it for breakfast. It was like having kheer (Indian dessert) without all that stirring. And a perfect end to a perfect meal. My guests loved it!

Try this easy-dessert for those sweet tooth cravings or an after-dinner treat.

If you have more time, try these decadent Caramelized Banana Muffins.

cashew coconut milkshake
Ingredients
easy-dessert
Print
Easy Dessert – Cashew/Coconut Milkshake with Dates and Bananas
Prep Time
5 mins
Cook Time
5 mins
Resting time
4 hrs
Total Time
10 mins
 

A creamy, delicious and easy dessert that's will make you sllluuurrrppp!

Course: Dessert
Keyword: dessert, easy, healthy, milkshake
Servings: 4 glasses
Calories: 291 kcal
Ingredients
  • 1 Cup Cashews Soaked for 4 hours or overnight
  • 4 Dates Mejdool
  • 1/4 inch Candied Ginger
  • 2 pods Cardamom Optional: Use only the seeds inside the pod
  • 1/4 Cup Coconut Milk thick
  • 2 Bananas frozen
  • 2 Cups Water
Garnish
  • 1 tsp Rose Petals crushed
  • 1 tbsp Pistachios chopped
Instructions

  1. Blend together all the ingredients with 2 cups of water. The milkshake should be thick and creamy. Garnish just before serving with crushed rose petals and pistachios.

Recipe Notes

I like using frozen ripe bananas for this recipe because it makes the milkshake thick, cold and creamy. If you are using fresh bananas, blend it with ice and reduce the amount of water to 1.5 cups.

 

Split-pea Soup

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I just love peas in any form. You are going eh?!! I do! It’s sweet and brilliant green in color. And it is comfort food. And… it is so easy and quick to make. This protein-rich pea soup is hearty and healthy.

Split-peas is not a stranger to India and definitely not to France. Traditionally Pea Soup or Potage Saint-Germain is cooked in broth with carrots, leeks and pureed thick. My version of the has only some remnants of the traditional style. I have fresh peas and dry split-peas, fennel, leeks, ginger, and jalapeño to give that insane kick. 

Pea Soup

I like to blend my pea soup till it is silky smooth mainly because I roughly chop the veggies. But you can keep it chunky if you want.  I keep the leftovers in the refrigerator and warm it up in a mug for lunch. What I like about this soup is that it has got all the nutrition needed in one pot. Add a thick wedge of my Focaccia bread and you are good to go.

This is one of easy family dinner recipes that I can make while I surrounded by chaos – homework getting done on one side, prepping for the next morning and trying to have a conversation with my husband at the same time. This soup keeps my hand free and gets done with minimal supervision.

pea soup
Dry Split-peas

Pea Soup Nutrition Facts

Peas and Split-Peas are very high in protein and low in fat. 1/2 cup of cooked split-peas contains 8 grams of protein. It is fiber rich like most legumes. And are a good source of vitamins A and B, potassium and magnesium needed for red blood cell production and essential energy needed by the body. This is why mashed, pureed peas are often given to babies as first foods. Plus they taste so, so good. For more nutrition facts, go here

Quick Variations

  1. You can use only split-peas and avoid fresh peas if you are out of it. But add a carrot for that touch of sweetness if you do.
  2. Add 1/2 teaspoon of Cayenne instead of jalapeño for a spice variation. 
  3. Make it curried by sautéing a small diced onion with 1 teaspoon curry powder. 
  4. Add richness to the soup with 1/4 cup soaked and pureed cashews. You will have to add a little heat to it if you do like cayenne or jalapeño or it will be bland.
pea soup
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Pea Soup made with Fresh Peas and Split-Peas
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This protein-rich pea soup is hearty, healthy and delicious.

Course: Soup
Servings: 4 people
Calories: 337 kcal
Ingredients
  • 2 TBSB Olive Oil
  • 5 Cloves Garlic peeled and crushed
  • 1 inch Ginger crushed
  • 1/2 Jalapeño Pepper sliced thin (optional)
  • 225 grams Leeks approx 1 large Leek, washed and roughly chopped
  • 200 grams Fennel approx 1 small Fennel, chopped
  • 3/4 TBSB Kosher Salt I prefer Himalayan Sea Salt
  • 1/4 teaspoon Black pepper freshly ground
  • 200 grams fresh/frozen geen Peas
  • 200 grams dried Split-Peas
  • 1 Bay Leaf
  • 25 grams Parsley Sprig
  • Rosemary Spring for Garnish (Optional)
  • Clotted Cream for Garnish (Optional)
Instructions
Stove Top Method

  1. In a 4-quart stockpot on medium heat, sauté the leeks, fennel, jalapeño, and garlic and ginger with the olive oil, salt, and pepper until the onions are translucent. About 8 minutes.

  2. Add the bay leaf, parsley split peas, fresh peas and vegetable stock. Bring to a boil. Skim off the foam while cooking. Simmer for another 40 – 50 minutes till the split peas are soft. Adjust for salt and pepper.

  3. Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Instant Pot or Electric Pressure Cooker Method

  1. On sauté mode, sweat the vegetables (leeks, fennel, jalapeño, and garlic). Add the stock, bay leaf, parsley dried peas and fresh peas.

  2. Cook under high pressure for 15 minutes and then let it naturally release for at least 5 minutes manually releasing it the rest of the way. 

  3. Blend with an immersion blender or Vitamix till silky smooth. Serve hot.

Recipe Notes

Banana, Almond, Rice Flour Pancakes

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Banana, Almond, Rice Flour Pancakes are delicious, gluten-free, easy to make pancakes. They can be made vegan too. See instructions. I dusted it with powdered sugar and served with fresh fruits and pure Maple syrup. Top it off with my yummilicious Strawberry Jam to kick it up a notch. 

My Sunday Morning

Sunday morning and my kids wanted pancakes! As usual. My pantry though had no all-purpose flour. So I got out my “Whole Life Nutrition Cookbook” (a good book to have if you have allergies). I had to make some substitutions to the pancake recipe as I did not have all the ingredients. So after some research, I turned the recipe with what I had on hand. And so were born Banana, Almond, Rice Flour Pancakes. 

My family doesn’t have gluten allergy neither are we vegan. But, I like to experiment and try different textures. Being of Indian origin, I make dishes with rice flour all the time. So, it is a staple in my pantry.

The pancakes do taste different. I was a little apprehensive that the family would find it a wee bit strange. I was, however, pleasantly surprised. My daughter actually asked for a second helping. 

My next experiment I think would be to make it savory. Maybe fold in green chilies, spinach into the batter. Maybe add some crispy bacon. Mmmmm. That sounds good.

Recipe Notes

  • Xantham Gum is a thickening agent and stabilizer that is used to prevent ingredients from separating. Cornstarch would do in a pinch if you don’t have xantham gum.
  •  Use ground flax seeds in very hot water instead of eggs.
  • You can mix in a whole egg in Step 2. I like whisking the egg whites separately as it makes the pancakes very fluffy.
Banana, Almond, Rice Flour Pancakes
Banana, Almond, Rice Flour Pancakes

[amd-yrecipe-recipe:32]

 

Pistachio Spinach Pesto

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I love pesto! It’s one of these easy, delicious concoctions that can be spread on or tossed with anything. The Pistachio Spinach Pesto is one such wonders. The creamy, rich pistachios blend marvelously with the nutritious, brilliant green spinach. The resulting pesto is satisfyingly nutty, a little sweet, garlicky, with a hint of lime.

Spinach Pesto
Pistachio Spinach Pesto

The Wonder Greens, Spinach.

We all grew up eating spinach. Did your Mom force down green goo when you were a child? Told you that it was so good for you and helps in your cognitive function? She was right. It is all that and more.

Spinach is a leafy, green vegetable, that grows easily, is affordable and one you have no excuse not eating. It is rich in vitamins and minerals including iron, calcium, potassium, vitamin A, C, and B6. Spinach is rich in beta-carotene which is good for your eyesight.  Eating spinach is known to maintain blood pressure, help fetal development and recommended for people with anemia and neurological disorders.

I love spinach! I can eat it raw or cooked. And my mother never had to force me. I ate it and asked for it voluntarily. My bag is usually overflowing with greens whenever I am shopping for produce. My favorite place to get them is the farmers market where I get to talk to the farmers and get an amazing variety of freshly picked greens.

Pistachios

Wonderful pistachios! They are sweet and gorgeously green in color. High in beneficial fats, Vitamin B6, potassium and a good source of fiber, protein, and antioxidants.  And they are delicious.

Pistachios are a member of the cashew family. They are native to the Middle East. Interestingly, the pistachios that were exported by the Middle East countries before the 1980’s had shells that were dyed a bright red. This was because the shells got stained when harvested in the traditional method and were unappetizing to look at. Read this article, “Red Pistachios: Where Did They Go and Why?” for more information.

Today, though, United States is one of the largest producers of pistachios. About 90%+ of that production comes from California. American pistachio producers dry and hull the nuts before they are able to get stained, so they are a beautiful green.

Pistachio Spinach Pesto

This spinach pesto is like the traditional basil pesto recipe, except the spinach is blanched before blending. And its pistachios instead of pine nuts. And it had NO parmesan. So it’s gluten-free. Though you can add parmesan to it if you want.

Now how can you use it? The first I made was a pasta, easy, nutritious and full of flavor. It was lip-smacking delicious. Since then, I have also used it as a spread on sandwiches, a dip on the cheese board, even spread it on multigrain rotis for a healthy school box lunch.

Try my Dandelion Greens Pesto for a variation.

Spinach Pesto
Pistachio Spinach Pesto Pasta
Spinach Pesto
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Pistachio Spinach Pesto
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

The creamy, rich pistachios blend marvelously with the nutritious, brilliant green spinach. The resulting pesto is satisfyingly nutty, a little sweet, garlicky, with a hint of lime.

Course: Main Course
Cuisine: Italian
Keyword: pesto, pistachio, sauce, spinach
Servings: 16 ounces
Calories: 53 kcal
Ingredients
  • 60 ml Olive Oil
  • 120 grams Spinach 2 Cups packed (Use a liquid measure)
  • 30 grams Garlic approx 3 big size cloves
  • 40 grams Pistachios A little less than 1/2 Cup
  • 2 tablespoon Lemon Juice
  • 8 grams Black Pepperrcorns approx 2 tablespoon
  • 4 grams Salt approx 1 teaspoon
Instructions

  1. Wash the Spinach leaves thoroughly. Blanch the leaves in a pot of boiling water for a couple of minutes. Immediately plunge them in an ice bath (a bowl of cold water with ice). This will arrest cooking and keep the green color. Squeeze out the excess water and set aside.

  2. On a sheet pan, line the pistachios in a single layer and bake them in the oven at 350F for 3 minutes till they are hot to touch. This will help when you grind them in the blender/food processor. 

  3. In a food processor or blender, pulse/coarsely grind together all the ingredients (greens, garlic, lime/lemon juice, pistachios, black peppercorns and salt). Drizzle in olive oil in a steady stream and blend until smooth.

  4. Transfer the pesto to a bowl or bottle. If you are freezing, then transfer to an airtight container and top with more olive oil. It can be frozen up to 6 months. But I tell you, it doesn’t last that long in my house.

 

Back-to- Basics…….Mint-Lentil Coconut Rice

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Mint-Lentil Coconut Rice is my go-to simple, delicious, refreshing dinner for those busy weeknights or lazy weekends. You can eat it as is or with an equally simple yogurt sauce (raita). It hearty and healthy! Plus the whole dish takes only 20 minutes to make, from start to finish. And it’s vegan.

Coconut Rice

I grew up with eating coconut rice. I am from South of India which is the seat of coconut production in the country. It produces over 90% of the coconut demand in the country. And the reason, why we have so many coconut-based dishes, from savory to sweet, across the country.

In South India, Coconut Rice is prepared for lunch, dinner, as part of a marriage feast and for festivals (we have so many, you see). One such festival is Pongal in Tamil Nadu (a Southern state in India). We celebrate, the harvest festival, Pongal, during the month of January. On the third day of the festival, called Kanu Pongal, we usually make “variety rice or kalanda saadam”. Coconut Rice is one of the delicacies prepared on that day along with lemon rice, tamarind rice, and yogurt rice.

So, it’s very special to my family and has a lot of happy memories attached to it. I learned to make this rice by watching my mother make it. And over the years, I have added my own special touches to it. Like in this recipe, I have added refreshing mint and hearty lentils, giving it a new depth.

Notes

Try more traditional recipes with coconut like my Coconut Chutney recipe.

I have used Urad Dal and Toor Dal in this recipe You can buy these through the link or at your local Indian grocery store.

I like 24 Letter Mantra ORGANIC URAD White Whole 2lbs and 24 mantra Organic Split Pigeon Pea (Toor Dal) 2 lbs.

Mint-Lentil Coconut Rice

Coconut Rice
Print
Back-to- Basics…….Mint-Lentil Coconut Rice
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Healthy, simple and delicious rice with the goodness of lentils, the sweetness of coconut and refreshing taste of mint. A one-pot meal.

Course: Main Course
Cuisine: Indian
Keyword: #15minuterecipes, #indian, #instantpotrecipe, #maincourse, #onepotmeal, #pressurecookerrecipe, #rice, #weeknightdinner, easy, healthy
Servings: 4 servings
Calories: 365 kcal
Ingredients
  • 6 grams Butter approx 1 teaspoon
  • 180 grams Raw Basmati Rice approx 1 Cup Rice
  • 75 grams Toor Dal/ Split Pigeon Peas approx 1/2 Cup Dal
  • 270 ml Water approx 2 Cups
  • 9 grams Kosher Salt approx 1/2 tablespoon
Seasoning
  • 14 grams Vegetable Oil approx 1 Tablespoon
  • 5 grams Mustard seeds approx 1 teaspoon
  • 12 grams Urad Dal approx 2 teaspoons
  • 225 grams Yellow Onion chopped. approx 1 Cup
  • 1 Serrano Pepper slit down the middle
  • 7 grams Ginger chopped. approx 1 inch Ginger
  • 2 grams Asafoetida approx 2 pinches
  • 50 grams Fresh Mint finely chopped. approx 2 Cups
  • 50 grams fresh/frozen Coconut grated. approx 1/2 Cup
  • 3 grams Sambar Powder approx 1 teaspoon
  • 1.5 grams Turmeric powder approx 1/2 teaspoon
  • 6 grams Kosher Salt approx 1 teaspoon
Instructions

  1. Wash the rice 2 or 3 times to remove the excess starch

  2. Sauté the rice and dal in 1/2 teaspoon of oil/ghee or clarified butter just till it gives a nice aroma. Don't brown the rice. Add 2 cups of water and salt. Cook the rice.

  3. Instant Pot - If you are using the Instant Pot, use the sauté function for the above step. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure. Turn off the heat and do a 10 minutes Natural Release. Release the remaining pressure and open the lid carefully.

For the Seasoning

  1. In the meantime, when your rice is cooking, prepare the seasoning.

  2. Heat oil in a medium-size saucepan, add mustard seeds and wait till it splutters

  3. Then add the urad dal and red chilies and roast till the urad dal turns a lovely golden brown.

  4. Add the onions (if using) and fry them till they slightly turn color. you don't have to brown them.

  5. Now you can add the remaining ingredients - green chilies, slivered ginger, asafoetida, mint, coconut, sambar powder, turmeric, and salt. Sauté for 2 minutes, until it combines and comes together. (The mint will wilt).

Serving

  1. Toss with the cooked rice, Taste and adjust for salt. Garnish with peanuts (optional) and serve hot. 

Recipe Notes

I use a kitchen scale to measure all the ingredients.

 

Decadent Chocolate Cupcakes

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Decadent and moist, these Chocolate Cupcakes are velvety smooth and so very delicious!

I made these for my daughter’s birthday and the kids decorated their cupcakes with M&M’s and sprinkles. They had a ball! I decorated mine with crystallized ginger. My husband had his plain. You can do so much with these cupcakes that are a blank canvas for your creations.

Chocolate Cupcakes

These cupcakes have an intense, strong, sweet chocolate flavor. It has a tight crumb and moist, dark brown appearance, with an even rise and a domed center. Buy the best cocoa powder for making these cupcakes like
Ghirardelli Chocolate Unsweetened Cocoa Pouch, 8 Ounce or Valrhona Pure Cocoa Powder, 8.8 oz. The butter and eggs should be at room temperature for best results.

The cupcakes can be decorated with anything you choose. You can use cocoa nobs, desiccated coconut (I would toast them first), chopped nuts, sprinkles, even fresh raspberries.  Dip the cupcakes in ganache (any flavor, though I love coffee flavored chocolate ganache) or jams like my Strawberry Jam, to add another dimension to these delectable beauties.

I piped an equally decadent Italian Buttercream on these for the party. Come on- its a party! Forget those calories!

Chocolate Cupcakes

Chocolate Cupcakes
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Decadent Chocolate Cupcakes with Velvety Smooth Italian Buttercream
Prep Time
20 mins
Cook Time
15 mins
Resting Time
2 hrs
Total Time
35 mins
 

Decadent, moist chocolate cupcakes with exquisite, smooth, delicious Italian buttercream.

Course: Dessert
Cuisine: American, French
Keyword: #birthday, #buttercream, #cake, #chocolate, #cupcakes, #richdesserts
Servings: 12 Cupcakes
Calories: 266 kcal
Ingredients
  • 225 grams Sugar approx 1.5 Cups
  • 200 grams Cake Flour approx 1 Cup
  • 3/4 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt
  • 80 grams Butter approx 6 tablespoons
  • 80 grams Vegetable Oil approx 1/3 Cup
  • 65 grams Cocoa Powder approx 2/3 Cup
  • 1 large Egg
  • 175 grams Buttermilk approx 3/4 Cup
  • 1 teaspoon Vanilla Extract
Instructions
For the Chocolate Cupcakes

  1. Preheat the oven to 350°F

  2. Line a 12 cup muffin pan with cupcake liners.

  3. Sift together sugar, flour, baking soda and salt

  4. Combine cocoa powder, vegetable oil and 3/4Cup (175g) water in a medium saucepan. Cook on medium-low heat till the butter has melted, whisking constantly. Take care not to get it too hot or it will cook the eggs when added to the batter.

  5. Pour the cocoa-butter mixture over the dry ingredients. Stir to blend.

  6. Add buttermilk and vanilla to the mixture.

  7. Lightly beat the egg and egg yolk separately and add to the cocoa mixture. Mix just to combine. Don't over mix or the cupcakes will be tough.

  8. Spoon in the batter equally into the muffin cups.

  9. Bake for 10 to 12 minutes or until a cake tester inserted into the center of the cupcakes comes out clean and the top springs back when gently touched.

  10. Unmold the cupcakes and cool to room temperature on wire racks. They can now be stored, covered in the refrigerator for 2 days or frozen for a month.

  11. The cupcakes are ready to be decorated with frosting or dipped in chocolate ganache. 

Recipe Notes
  • Use a kitchen scale to weigh ingredients and get accurate results
  • In baking, unless specified, you always get good results when all the ingredients are at room temperature
  • You will get 24 mini cupcakes. Start checking the oven after 7 minutes though for doneness.  

 

Purple Kale Salad, Carrot-Broccoli Slaw, with Pomegranate Vinaigrette

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This purple kale salad is colorful, delicious and a super fun way to eat a Super-Food. See, what I did there?!! This is probably why my kids ignore me when I drop them at school. However, they will, and have eaten this scrumptious salad without a fuss. I usually pair it with a simple pasta dish like my Dandelion Greens Pesto Linguini. They like putting the salad on top of the pasta and eating it.

Do you like salads? I love them. My husband? Meh! Not so much. At least before. I have converted him. Not fully, mind you. But, enough. He absolutely loved this salad though. Did not have to coax him or anything.

Purple Kale Salad

The purple kale salad is a bowl full of healthy ingredients like micro greens, alfalfa sprouts, carrot and broccoli stem slivers, crunchy bean sprouts with a delightfully simple vinaigrette. Kale, which is becoming a superfood star, contains fiber, antioxidants, calcium, and vitamin K.  The sprouts have high levels of vitamin B, vitamin C, vitamin D, vitamin E and a variety of proteins and other important minerals.

To know more about the health benefits of kale and sprouts, read the following articles.

You are going, whoa! Yup, I kid you not. This is a power packed salad which leaves you satisfied and craving more. I like having a big bowl of this for lunch, happily munching away. My daughter eats it just for the color. She says, “Mom, that’s so pretty.”

They are such party pleasers. And stunning on the table.  I made this for a group of friends as part of dinner one evening. Several of them made a meal of just this salad. It’s also a great option for a low-carb dinner or lunch.

kale salad

kale salad
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Purple Kale, Carrot-Broccoli Slaw Salad with Pomegranate Vinaigrette
Prep Time
10 mins
 

A colorful, delicious salad with the goodness of kale, sprouts and broccoli-carrot slaw. Dressed in a delectable and easy pomegranate vinaigrette.

Course: Salad
Cuisine: American
Keyword: #glutenfree, #salad, healthy, vegan
Servings: 6 servings
Calories: 95 kcal
Ingredients
For the Pomegranate Vinaigrette
  • 1 Tablespoon Pomegranate Molasses
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly ground Black Pepper
For the Purple Kale, Carrot-Broccoli Slaw Salad
  • 170 grams Purple Kale approx 1 medium head of kale
  • 50 grams Alfalfa sprouts approx 1/2 Cup
  • 50 grams Broccoli Stem approx 1/2 Cup
  • 50 grams Carrot approx 1/2 Cup
  • 50 grams Mixed Micro Greens approx 1/2 Cup
Instructions
For the Pomegranate Vinaigrette

  1. Shake all ingredients in a tightly-lidded container OR drizzle in the olive oil as you whisk together in a small bowl.

For the Purple Kale, Carrot-Broccoli Slaw Salad

  1. Use a mandoline slicer and julienne the broccoli stem and carrot. 

  2. Wash the Purple Kale and Micro Greens. Tear the kale by hand. Plunge them both in an ice water bath for 5 minutes to crisp them up. Drain. Using a salad spinner or paper towels, dry them thoroughly.

  3. Combine all the ingredients in a bog bowl. Toss with the Vinaigrette.

Recipe Notes
  • You get mixed micro greens box at the grocery store which is usually a mix of pea shoots, cilantro, garnet amaranth, green daikon or radishes. 
  • I like this Mandoline Slicer

 

 

Spicy Tomato Relish

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This Tomato Relish is spicy, tangy and so full of flavor that explodes in your mouth. I love this relish. I recently made this for a gift basket order and it was a big hit.

Spicy Tomato Relish

Don’t you just love tradition! This is my grandmother’s recipe (Thakali Thoku in Tamil).  A favorite of mine and so she made it often. I remember her sitting on this high stool at the stove, stirring this big pot of tomato mixture, the wafting smells filling the entire house. I would run into the kitchen several times to sneak a taste. And now, I make it for my kids. 

This is a great way to make tomatoes the star. And it goes with everything! Corn muffins, bread (all kinds including naan, roti, sourdough), on top of fish and chicken, with crepes. Everything! 

On lazy days, I toss it with pasta and parmesan and it tastes so good!

Spring’s in the air and the market is going to be overflowing with sweet and tart tomatoes soon. Try this with my delectable Buttermilk Corn Muffins or my Spinach and Tur Dal Parathas.

Tomato Relish
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Tomato Relish
Print
Spicy Tomato Relish
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This Tomato Relish is spicy and tangy. Think exploding flavors and you going Mmmmmmm. A perfect condiment to go on top of everything - from sandwiches to chicken.

Course: Main Course
Cuisine: Chinese, Indian, Italian
Keyword: #relish, #tomato, sauce
Servings: 16 ounces
Calories: 40 kcal
Ingredients
  • 600 grams Tomatoes approx 6 medium size Tomatoes.
  • 10 grams Indian Chili Powder approx 1 Tablespoon + a little more
  • 4 grams Sugar approx 1 teaspoon
  • 4 grams Salt approx 1 teaspoon
  • 56 grams Sesame Seed Oil approx 4 Tablespoon
Instructions

  1. Dice the tomatoes finely with skin on. Use all parts including the juice and seeds.

  2. In a Dutch Oven, add the tomatoes and all the spices and sesame seed oil.

  3. Cook on medium heat for 30 minutes or more, till the mixture, thickens and the liquid in the tomatoes is almost gone. Stir often. You will see the oil separating from the mixture at the sides.

  4. You should be able to scoop it up with a spoon and should be in a thick jam-like consistency.

  5. Cool completely. The relish can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer.

Recipe Notes
  • I like Vine or Beefsteak Tomatoes
  •