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Updated: 2018-03-16T07:27:20.863-04:00


Laotian Eggplant with Tomatoes for #Food of the World


This month's country for 'Food of the World' event is Senegal, a country located in West Africa. I wasn't familiar with Senegal or Senegalese cuisine until I started looking for recipes for this event. I made this simple quinoa salad with mango from here.Since Senegal borders the Atlantic Ocean, fish is a very important component in the cooking. Most other meats are also popular except for pork due to the nation's large muslim population. Peanuts are the primary crop of Senegal along with couscous, white rice, sweet potatoes, lentils and various vegetables.The salad that I made today is traditionally made with Fonio. Fonio is a kind of millet that has been cultivated in West Africa for thousands of years. It has a nutty flavor, almost like a combination of couscous and quinoa in appearance and texture.It is a favorite in salads, stews, porridge and even ground into flour. It is gluten free and nutritious.I couldn't find fonio locally, so made the salad with quinoa instead. This salad uses seasonal fresh produce and is very tasty and refreshing. The cucumber, tomatoes and the herbs are from my backyard, so it is a great way to use up your summer harvest. It is a great addition to picnics or potlucks. Senegalese Quinoa Mango Salad Ingredients: 1cup Cooked Quinoa 1 Small Ripe Mango, peeled and diced 1 Small Cucumber, peeled and diced 2tbsp Red Onion, finely chopped 3tbsp Fresh Parsley, finely chopped 3tbsp Fresh Mint, finely chopped 1/2cup Grape Tomatoes, halved 2tbsp Lemon/ Lime juice 3~4tbsp Olive oil To taste Salt & PepperMethod: In a small bowl, combine lime/ lemon juice, salt and pepper. Drizzle olive oil and whisk until the dressing emulsifies. In a mixing bowl, combine quinoa, herbs, mango, onion, tomatoes and cucumber. Mix well and stir in the dressing. Serve right away and enjoy!! Please visit our cohosts blogs and follow their sites! Diane: Adelina: Shey: Mireille: http://www.myspicykitchen.netPavani: http://www.cookshideout.comSubscribe to our mailing list  An InLinkz Link-up[...]

Thai Tofu Pizza on Spelt Crust


Blogging Marathon# 66: Week 2/ Day 3Theme: PizzaDish: Thai Tofu Pizza on Spelt CrustFor the last day of this week's marathon, I have an interesting pizza recipe. The base is a No-rise spelt flour crust and the topping is spicy peanut sauce with crumbled tofu. I was in an experimenting mode and found these recipes -- crust recipe from Vegan Richa and Thai tofu topping recipe from Nasoya -- and wanted to give them a try.No rise instant pizza crusts seem to be the common theme for all three days this week (check out the instant-pizza crust and chickpea flour crust). This spelt flour pizza base doesn't need any rising time and is ready to roll once you have the topping done. Richa's original recipe has BBQ tofu topping, but I used the Thai style peanut-Tofu instead.I was skeptical how the family would react to this quite unusual pizza. To be on the safe side, I made a tomato and cheese pizza for the kids on the same spelt base. They loved the crispy thin crust and my son wanted me to make it again very soon. So the crust is a keeper.As for the peanut topping, my husband loved it a lot. It's spicy, sweet and well peanutty :-) I can see myself making this topping very often now. There's far less guilt-factor eating this pizza than eating a regular one. So this recipe goes straight into my favorite folder :-)Crust recipe from here and Thai Tofu recipe from here: Thai Tofu Pizza on Spelt CrustIngredients:For Spelt Pizza Crust: 3/4cup Spelt flour 2tsp Instant Yeast 1/2tsp Salt 1tsp Maple Syrup 1tbsp Corn starch or Arrowroot starch 2tsp Extra virgin Olive oil 1/4~1/2cup Warm WaterFor Thai Tofu: 7oz. (half of a package) Extra firm or Firm Tofu, drained, pressed and crumbled 2tsp Oil 1cup Grated Mozzarella cheese (use vegan cheese for a vegan pizza option) 1cup Chopped Broccoli 3 Scallion, thinly sliced 1tbsp Roasted Peanuts, choppedFor the Peanut Sauce: 3tbsp Creamy Peanut Butter 1tbsp Soy Sauce 1tbsp Rice Vinegar 1tbsp Water 1 Garlic clove, finely minced 1/2" Ginger piece, finely grated 1tsp Sesame Oil 1tsp Agave Nectar or Honey 1tsp Chili garlic sauceMethod: Make the Dough: In a bowl, combine flour, yeast, corn starch (arrowroot starch), salt, maple syrup, extra virgin olive oil and 1/4cup water. Mix and knead to form a smooth dough. Add more water 1tbsp at a time, if needed. Cover and set the bowl near the oven. Preheat the oven to 450F. Lightly grease a baking sheet or line it with parchment paper. Prepare Peanut Sauce: In a bowl, combine all the ingredients for the peanut sauce. Whisk until the sauce is smooth. Prepare Thai Tofu: Heat oil in a nonstick skillet, add the crumbled tofu along with 3tbsp peanut sauce. Cook on medium high heat, stirring frequently, until tofu is crispy, about 5~7 minutes. Make Pizza: Roll out the dough into 12~13" round or oval shape. Place it on the prepared baking sheet. Spread the remaining peanut sauce over the crust and top with sauteed tofu, cheese, broccoli and scallions. Bake in the oven for 10~12 minutes or until the crust is slightly browned around the edges. Remove from the oven. Sprinkle chopped peanuts and more scallions, slice ad serve.  Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Maple Pecan Scones for #BreadBakers


For this month's Bread Bakers, we are baking with natural sweeteners. I looked high and low for yeast bread recipes using natural sweeteners but couldn't find one that I wanted to try. Finally found the recipe for these Maple-Pecan Scones in Vegetarian Times Magazine. Our host for the month Mayuri (Mayuri's Jikoni) wanted us to bake using natural sweeteners like maple syrup, honey, blackstrap molasses, dates, coconut sugar etc. These are healthier and tastier alternates to refined sugar, high fructose corn syrup and artificial sweeteners.These scones are a little different from the other scone recipes I've tried. First off these are eggless and are made in the food processor AND use maple syrup for sweetness. It is important to freeze the butter and have it ready for the scones.These come together in no time. Only a part of the flour is added to the dough and the rest is used to roll the scones in before baking. Please read the recipe completely before starting to make it. The dough is quite sticky which is why rolling in the flour makes them easy to handle.The scones turned out flaky and delicious. I was surprised that both my kids loved them too (even though they didn't have any chocolate in them). I liked them with a tiny bit of jam, but cream cheese would taste great too. They are perfect when eaten fresh, but they stay well for 2~3 days when stored in an airtight container.Maple Pecan Scones Ingredients: 3cups All purpose flour (I used 2cups APF and 1cup Wholewhat pastry flour), divided use 11/2tsp Salt 1tsp Baking powder 11/4tsp Baking soda 1tsp Cream of tartar 1 stick (8 oz. or 1/2cup) Unsalted butter, frozen and cut into small pieces 1cup Pecans 3/4cup Maple Syrup 1cup Chilled Sour Cream (low fat is OK)Method: Preheat oven to 350F. Lightly coat 2 baking sheets with cooking spray or line them with parchment paper. In a food processor, pulse 2cups flour, salt, baking powder, baking soda and cream of tartar until combined. Add the butter and pulse until butter reduces to pea-size pieces. Transfer to a large bowl. Grind the pecans in food processor until they start to clump together. Stir pecans into butter mixture, add maple syrup and sour cream and mix until just combined. Do not overmix. The dough is rather sticky at this stage. Place remaining 1cup of flour on a plate. Scoop 2" balls of dough into the floor and roll to coat with flour. Arrange the dough balls 2" apart on prepared baking sheets and bake for 24~26 minutes or until the edges turn golden. Transfer to a wire rack to cool before serving. Breads with Natural Sweeteners:Blackberries and Honey Bread by KidsandchicCheddar Honey Flowers by AmbrosiaDate and Chai Muffins by Mayuri's JikoniDate Sweetened Banana Bread by Herbivore CucinaEggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling TastebudsEggless Carrot Coconut Quick Bread by Gayathri's Cook SpotEggless Wholewheat Maple Banana Oat Muffins by Spill the SpicesEinkorn Drop Biscuits with Peaches and Blueberries by The Wimpy VegetarianEnglish Granary-Style No Knead Bread by Karen's Kitchen StoriesGrape Bread by The Bread She BakesHealthy Banana & Blueberry Bread by Baking in PyjamasHoney Almond Banana Muffins by Baking YummiesHoney Cider Quick Loaf by Food Lust People LoveHoney Cornbread by Magnolia DaysHoney Oat Pain de Mie by Hostess At HeartHoney Pineapple Pull-Apart Rolls by Cindy's Recipes and WritingsJackfruit Honey Bread by The Schizo ChefJackfruit Semolina Muffins with Jaggery by My Cooking JourneyMangalore Buns by Sneha's RecipeMaple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough StoryMaple Pecan Scones by Cook's HideoutMaple Oatmeal Bread by A Baker's HousePain au Levian avec Banane by What Smells So Good?Tangerine Honey White Bread by A Day in the Life on the Farm#BreadBakers is a group of bread loving b[...]

Chickpea flour Pizza with Pesto


Blogging Marathon# 66: Week 2/ Day 2Theme: PizzaDish: Chickpea flour Pizza with PestoAfter yesterday's Instant pizza recipe, I have another instant pizza today too. This one's made with chickpea flour or besan. The crust tasted a lot of cheela to me, but instead of cooking on the stove top, the crust here is baked in the oven. Apparently this chickpea crepe is also associated to France where these are called Socca and are a popular street food usually served with frosty-cool rosé.As I was looking for instant pizza bases, I found this Socca Pizza recipe on Cookie and Kate blog. The chickpea base in baked under the broiler until set -- so the longer it bakes, the more crispy and browned the pizza gets.Topping can be anything from good old marinara sauce to any of your favorite pizza toppings. I put some store bought pesto sauce along with onion, tomato, basil and cheese. Both my kids loved this pizza and I loved it because it is quick and easy to make and is protein rich when compared to regular pizza.Chickpea flour Pizza with Pesto Ingredients:For Chickpea Crust: 1cup Chickpea flour or besan 1cup Water 3tbsp Olive oil, divided 1~2 Garlic cloves, finely minced To taste SaltFor the Topping: 1~2tbsp Pesto (store bought or homemade) 1 Small Onion, finely chopped 1 Medium Tomato, deseeded and chopped 2tbsp Basil leaves, chopped 1/2cup Grated Cheese (I used a Mexican blend, but mozzarella or any other melting cheese would work)Method:For Chickpea flour Crust: Combine chickpea flour, water, 2tbsp olive oil, salt and garlic in a bowl. Whisk well to make sure that there are no lumps. Cover and set aside for at least 30 minutes. Turn on the broiler with the rack about 6~8" from the top. Place a 10" cast iron or oven-safe skillet in the oven to preheat. Once the oven is hot, remove the skillet out of the oven using mitts (be very careful as the skillet will be VERY HOT). Add 1tbsp olive oil and swirl the pan to evenly distribute it. Pour in the chickpea batter and return the skillet to the oven. Broil for 6~8 minutes or until the crust starts to pull away from the sides of the skillet and the edges start to brown. Remove the skillet from the oven. Turn off the broiler and turn on the oven to 450F. Spread the pesto on the crust and top it with chopped onion, tomato and grated cheese. Bake for another 6~8 minutes or until the cheese is melted and the crust is crisp. Remove from the oven and sprinkle the chopped basil on top. Let the pizza cool for a few minutes before slicing and serving.  Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Saag Pizza (Indian Style Spinach Pizza)


Blogging Marathon# 66: Week 2/ Day 1Theme: PizzaDish: Indian Style Saag PizzaWe are into 2nd week of blogging marathon and my theme for this week is 'Pizza'. With the kids home on summer vacation, I knew they would be very happy if I made some pizza at home, so picked the theme. First up is a Indian style pizza topping on an Instant pizza crust.I have quite a few pizza recipes on the blog and most of them are traditional crusts that need at least 3 hours to up to 18 hours of rise time. So I wanted to try a crust recipe that doesn't need too much time to make. This recipe from Mel's Kitchen worked out perfectly. It needs just 10 minutes of rise time and then you are ready to make pizzas.I used an Indian style topping for the pizza. It is very similar to our Saag Paneer but without the paneer. This recipe is from the Kitchn site. It is a creamy spinach curry that takes about 10 minutes to make which is perfect -- so when the dough is resting, you can preheat the oven and make the topping.I was skeptical how the kids would like this Indian twist in pizza, but they loved it. If you don't want to be bothered with making the crust, just use store bought naans instead -- they would work beautifully here. Saag Pizza on Instant Pizza Crust Ingredients:For Instant Pizza Dough: 2~3cups All purpose flour (I used 1cup Wholewheat and the rest AP flour) 1tbsp Instant Yeast 1tbsp Honey 1tsp Salt 1cup Warm Water 1tbsp Oil 2tsp Pizza Dough Flavor (optional)For the Spinach Topping: 1 lb. Frozen Spinach, thawed 2tbsp Oil 1 Medium Onion, finely chopped 1 Garlic clove, finely minced 1/2" Ginger piece, finely grated 1tsp Garam Masala 1/2tsp Red chili powder To taste Salt & Pepper 1/3cup Heavy Cream 1~2cups Mozzarella Cheese, grated 1tbsp Lemon juiceMethod: Prepare Pizza Dough: Combine yeast, honey, salt, oil and water in a large bowl or the bowl of a stand mixer. Whisk well. Gradually add the flour and mix until the dough starts to pull away from the sides of the bowl. Dough should be soft and smooth. Knead for 5~6 minutes. Cover and set aside for at least 10 minutes (or longer if you have the time). Preheat the oven to 500F. Make the Spinach Topping: While the pizza dough rests, make the saag (greens). Heat oil in a pan, add the onion and cook till it turns translucent. Add garlic and ginger and cook for 30 seconds or until fragrant. Add red chili powder, garam masala, salt and pepper. Squeeze out the excess water from spinach and add it to the onion mixture. Cook till all of the moisture from spinach evaporates, about 2~3 minutes. Remove from heat and add cream and lemon juice. Stir to combine. Taste and adjust the seasoning. Roll the dough out into 1 12~13" round pizza or 2~3 6~8" round pizzas. Place them on a lightly greased baking sheet or preheated baking stone. Divide the spinach mixture among the pizza bases and spread into an even layer, leaving about 1/2" border. Sprinkle with cheese. Bake 1 baking sheet at a time until the cheese is melted and the crust is cooked through, about 8~10 minutes. Remove from the oven, let cool for couple of minutes before slicing and eating. Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)


Blogging Marathon# 66: Week 1/ Day 3Theme: 3 Veggies that are FruitDish: Vankaya Perugu PachadiFor the final day of this week's theme '3 veggies that are fruit', I have a dish made with eggplant -- you know I can't miss an opportunity to try and post a new recipe with my favorite veggie. I watched this yogurt based eggplant dish being made on a Telugu cooking show.I planted a few eggplant saplings in my backyard this year and they just started to flower and grow. My daughter counts the flowers and the tiny eggplants everyday. Hopefully I'll have more eggplant dishes for you this summer.Perugu pachadi or yogurt based chutney can be made with a variety of vegetables like onion, tomato, cucumber, spinach, eggplant and so on. I rarely make yogurt based dishes at home, but this eggplant based one was too tempting to pass on.This dish is rather simple, roasted eggplant is mixed into a spiced yogurt mixture and that's it you have a delicious side dish for roti or rice. The only time consuming part of the dish is roasting the eggplant, once you have that done the whole dish takes just a few minutes to finish.Vankaya Perugu PachadiIngredients: 1 Small Eggplant 1 Small Onion, finely chopped 2~3 Green Chilies, finely chopped 1 cup Yogurt, whisked well 2tsp Oil 1tsp Mustard seeds 1tsp Chana dal 1/2tsp Urad dal 1~2 Dry red chilies A pinch Asafoetida/ Hing ¼tsp Turmeric 8~10 Curry Leaves To taste SaltMethod: Roast the eggplant until tender inside and the outside is blistered either directly on the stove or in the oven (at 425F for 30~35 minutes). Let cool slightly, peel and coarsely chop the flesh. In a pan, heat oil, add the mustard seeds, chana dal, urad dal, red chilies and asafoetida. Once the seeds start to splutter, add curry leaves, green chilies, turmeric and the chopped onion. Once the onion turns slightly soft, add salt and turn off the heat. Stir in the chopped roasted eggplant and mix well. Finally add the whisked yogurt and mix well. Adjust the seasoning and serve with rice or roti. Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Tomato Cheese Sandwich with Pesto


Blogging Marathon# 66: Week 1/ Day 2Theme: 3 Veggies that are FruitDish: Tomato Cheese Pesto SandwichTomato is probably the most popular vegetable that is in fact a fruit. Today I have a simple sandwich recipe that needs just a few ingredients but tastes absolutely amazing -- Tomato Cheese Sandwich with Pesto.This dish doesn't really need a recipe. Assemble the ingredients listed in the name, pile them on bread and enjoy as is or if you like the cheese melted and the bread toasted, then grill the sandwich. I like it toasted, so that's how I served it.Speaking of tomato, I was so excited to see the little flowers on my backyard tomato plants ( my 3 year old was ecstatic about the little tomatoes that were just developing), but the deer ate them ALL in one night. This is the first year that happened and I was so disappointed. Initially it was exciting to see the deer in the neighborhood (silly me took some pictures of them too), but now I wish they go back to where they came from.We fenced and meshed up our little raised garden and the first thing I do everyday is to peek into the backyard to see if everything's alright. Keeping my fingers crossed that we can enjoy some of the tomatoes before deer get to them. Anyway in the meantime enjoy this easy to make sandwich. Tomato Pesto & Cheese Sandwich Ingredients: 2 Whole grain Bread Slices 1 Medium Tomato, thinly sliced 2 Fresh Mozzarella cheese slices 1tbsp Pesto (homemade or store bought) To taste Salt & PepperMethod: Spread pesto on one side of the bread slices. Top with tomato and mozzarella, sprinkle with salt and pepper, press and serve. If you want, grill the sandwich until nicely toasted and the cheese has melted.Photo idea from Bon Appetit magazine. Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Creamy Cucumber Gazpacho


Blogging Marathon# 66: Week 1/ Day 1Theme: 3 Veggies that are FruitDish: Creamy Cucumber GazpachoCan't believe it's July already and half the year passed off so quickly. We are starting a new edition of blogging marathon today and my theme for this week is dishes made with 'Veggies that are fruit'.Technically speaking fruit is a part of the plant that develops from a flower. It is also the section of the plant that has seeds. Other parts of the plant are considered vegetables -- like stems, leaves or roots. Good example of  'veggies that are fruit' are cucumber, eggplant, tomatoes, peppers, squash and so on. But from a culinary point of view, vegetables are more savory and fruits are sweet.So first up I used cucumber in this very summery soup. Gazpacho is a soup made with raw vegetables and served cold. This recipe is slightly spicy with the addition of scallions and garlic and creamy with the sour cream. For a vegan version, skip the sour cream and add the avocado right into the blender for a creamier version.Recipe from Epicurious: Creamy Cucumber GazpachoIngredients: 1 Medium English Cucumber, chopped 1 Medium Green Pepper, chopped 2~3 Scallions, both white and green parts chopped ½cup Sour Cream 1~2tbsp Lime juice 1 Garlic clove 2 tbsp Basil leaves, chopped To taste Salt & Pepper 1 Ripe Avocado, peeled and chopped 1tbsp Chopped AlmondsMethod: Combine cucumber, green pepper, scallions, sour cream, lime juice, garlic clove, salt and pepper in a blender. Blend until creamy or leave it chunky if you like it that way. Divide into bowls and chill for at least 1 hour. Serve topped with chopped almonds and avocado.  Lets check out what my fellow marathoners have cooked today for BM# 66.[...]

Peach Ice Cream (Eggless Recipe)


Blogging Marathon#65: Week 4/ Day 3Theme: Bookmarked Recipes Dish: Peach Ice CreamI didn't know that peach ice cream existed until I had it at a dairy farm last summer. It tasted so fresh and full of peach flavor. I was looking for an opportunity to make it and when I saw peaches on sale in our local grocery I bought and made this yummy ice cream.When buying peaches, look for fruit that smell like what you want them to taste like. One good thing about peaches is that they ripen even after they have been picked. So you can buy them slightly ripe and finish ripening at home. But make sure to buy peaches that are heavy for their size but are not too hard (these will never ripen).Recipe is from Southern Living and there is no cooking involved in making the base. All you need to do is chop the peaches, blend till smooth and mix the other ingredients. Then chill and freeze in your ice cream machine. This recipe uses instant vanilla pudding powder to thicken the base and I've never used it before.The peaches I bought needed a couple of days to ripen, so I left them on the counter. They were perfect after 2 days -- sweet and juicy. One thing I liked about this recipe is that the peach flavor comes entirely from the fresh fruit with no added flavors. So make sure to use the best tasting and flavorful peaches.The Ice cream turned out creamy and oh-so yummy. I think the next time, I will leave some of the peaches as chunks instead of blending them all into a puree, this will give nice texture to the ice cream.Recipe from Southern Living:Peach Ice CreamIngredients: 4~5 Medium Peaches, peeled and chopped 1/3~½cup (depending on the sweetness of the peaches) Sugar 4tbsp Instant Vanilla Pudding powder (half of a small 3.5oz package) ¾cup Evaporated Milk ½cup Sweetened Condensed Milk 2cups Half-n-half (I used 2/3cup heavy cream and 1/3cup whole milk and 1cup 1% milk)Method: Combine chopped peaches and sugar in a bowl and set aside for 1 hour. Blend the peaches with sugar into a smooth mixture. In a medium mixing bowl, mix peach mixture, vanilla pudding powder, evaporated milk, condensed milk and half-n-half. Whisk well to incorporate all the ingredients. Chill the mixture for at least 4 hours or overnight. Freeze the mixture in an ice cream maker according to manufacture's instructions. Remove into an airtight freezer safe container and freeze until ready to serve.  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]

Coconut Peanut Sesame Chutney


Blogging Marathon#65: Week 4/ Day 2Theme: Bookmarked Recipes Dish: Coconut-Sesame Chutney from PriyaI'm always looking for different chutneys to serve with idli, dosa or upma. So when Priya did a whole month of Dosa-chutney recipes for the mega marathon, I knew I will have a lot of interesting chutneys and dosas bookmarked to try. I really wanted to try her jackfruit savory dosa and the breadfruit peel chutney, but haven't had a chance. Do check Priya's space from some amazing Indian and International dishes, her bakes are out of this world.Coming back to today's coconut-peanut-sesame chutney (that's quite a loooong name :-). I make peanut-coconut chutney quite often but never added sesame seeds to it. Addition of a tiny bit of sesame seeds changes the taste and gives it a yummy nuttiness. This version is going to be made quite often in my kitchen from now on. I served the hot wheat flour paniyarams with the chutney for our snack. Recipe from Priya's I Camp in my Kitchen: Coconut Peanut Sesame ChutneyIngredients: ½cup Fresh grated Coconut 3tbsp Peanuts 1tbsp Sesame seeds 2~3 Dry red chilies (adjust as per taste) 2tsp Tamarind pulp 6~8 Curry Leaves 2tbsp Cilantro To taste Salt 1tsp Oil ½tsp Mustard seeds Pinch Hing 6~8 Curry leavesMethod: Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool. Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool. Grind the peanut mixture along with coconut, tamarind, curry leaves, cilantro and salt. Add water as needed to make a smooth paste. Remove into a serving bowl. For tempering: Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add the tempering to chutney and mix to combine.  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]

Rose Milkshake


It's officially Summer in our neck of woods and the temperatures are slowly rising. So this colorful and refreshing Rose milkshake is just perfect for the season. Recipe is from a TV cooking show.It wasn't until recently that I got to know that my mom likes rose milkshake. We were talking on the phone a few weeks ago and she was telling me about how she used to drink it when she was little. I wish she had told me that while she was in US, I would have made this for her. Next time she visits us, I know what to make for her.I love the beautiful pink color rose syrup gives the drink. It might be perfect to serve for Mother's day :-) Rose Milk shakeIngredients: 2cups Milk (Dairy or non-dairy -- I used Almond milk) 2tbsp Sugar (adjust as per taste) 2~3tbsp Rose Syrup (adjust as per taste) ½cup Vanilla Ice Cream ½tsp Vanilla extract As needed Chopped Almonds, for garnishMethod: Combine all the ingredients (except the almonds) and blend until smooth. Pour into glasses and serve chilled with chopped almonds on top. Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 4'.[...]

Wheat flour Kuzhi Paniyaram


Blogging Marathon#65: Week 4/ Day 1Theme: Bookmarked Recipes Dish: Wheat flour Kuzhi Paniyaram from SandhyaWe are starting the last week of blogging marathon today and my theme is 'Bookmarked Recipes'. This happens to be one of my favorite themes because it gives me a chance to try some of the recipes that I bookmarked. First up are these delicious Wheat flour Kuzhi Paniyaram from Sandhya.Sandhya made these instant paniyaram for the mega marathon and they looked too good to pass up. So I bookmarked them and tried them right away. Paniyarams are usually made with leftover idli batter, but this instant version uses atta (or whole wheat flour) and doesn't need any fermenting.I was surprised how soft and fluffy these turned out when cooked. They are great for breakfast, snack and to pack for lunch. They are best when served hot, but taste good even at room temperature. Serve them with your favorite chutney or tomato ketchup and Enjoy!!Recipe from Sandhya's blog: Wheat flour Kuzhi PaniyaramIngredients: ¾cup Wheat flour/ Atta ¼cup Rawa/ Semolina 2tbsp Rice flour ½cup Yogurt ½tsp Baking soda 1small Onion, finely chopped 2~3 Green Chilies, finely chopped 1tsp Ginger, finely grated ½tsp Mustard seeds ½tsp Cumin seeds 1tsp Urad dal A pinch Asafoetida/ Hing 6~8 Curry leaves 2tbsp Cilantro, finely chopped To taste SaltMethod: In a bowl, combine wheat flour, sooji, rice flour and salt. Mix well. Next add the yogurt and enough water to make a thick batter. Make sure to whisk well to make sure that there are no lumps in the batter. In a small pan, heat 2tsp oil and add urad dal, mustard seeds and cumin seeds. Once the seeds start to splutter, add hing, curry leaves, ginger and onions. Cook till the onions turn translucent. Season with salt. Do not add too much because the batter already has salt in it. Add the onion mixture to wheat batter along with cilantro and mix well. Heat the appam pan, add about 1/2tsp oil in each hole. Add about 1~2tbsp of the batter, cover the pan and cook the paniyarams until golden brown. Gently flip and cook until golden on the second side. Remove and serve with your favorite chutney.  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]

Chettinad Beet Kola Urundai (Indian style Beet Croquettes)


Blogging Marathon# 65: Week 3/ Day 3Theme: 1 Vegetable -- 3 DishesDish: Beet Kola UrundaiFor the final day of this week's marathon, I made these delicious Chettinad style Beet kola urundai. Some of my BM friends have made them during the last mega marathon and I thought they were very interesting but I wasn't sure how they would taste.These urundai can be made by soaking and grinding dal like in Gayathri's recipe. But I wasn't really prepared to make this dish the day I made them, so went with Nalini's recipe for an instant recipe which uses ground roasted gram to hold them together.Like I said, I wasn't sure what to expect. But once I tasted one I couldn't stop myself from popping a few more in the name of tasting. These urundai are spicy, delicious and just melt in your mouth. They are great to serve as appetizer or snack and also as an accompaniment to rice dish.Recipe from Nalini's Kitchen:Beet Kola UrundaiIngredients: 1 Small Beet, peeled and grated ½cup Fresh grated coconut 1 Small Onion, chopped 3~4 Dry red chilies (adjust as per taste) 2 Garlic cloves 1" Ginger piece 1tsp Fennel seeds 4 Cashews 2tbsp Cilantro, chopped 4tbsp Roasted gram dal To taste Salt For frying OilMethod: Powder the roasted gram dal and keep aside. In a blender, combine coconut, onion, red chilies, ginger, garlic, fennel seeds and cashews. Pulse to form a coarse paste. Do not add any water. Add the grated beets and blend into a coarse mixture. Remove the beet mixture into a bowl and add the roasted gram powder, salt and cilantro. Mix well and make small gooseberry sized balls. Heat oil for deep frying on medium heat. Gently add the few beet balls and fry until golden brown on all sides. Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining beet mixture. Serve warm or at room temperature as a snack or a side dish with rice and sambar.  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]

Beet and Quinoa Salad


Blogging Marathon# 65: Week 3/ Day 2Theme: 1 Vegetable -- 3 DishesDish: Beet and Quinoa Salad with SpinachI have another salad with beets today. This one's with quinoa, carrot, edamame and other delicious and nutritious super foods.Recipe is from Cookie & Kate. Original recipe suggests using spiralized beets and carrots. Spiralized vegetables are quite a craze these days. I have one, but I haven't figured out how to use it yet. But grating the vegetables give the same salad almost same texture.This is a hearty, filling and colorful salad. It is a meal in itself, but can be served as a side too. Salad can be made ahead of time but don't add the greens and avocado. Add these 2 ingredients just before serving.Recipe from Cookie & Kate: Beet and Quinoa Salad (Serves 2~4)Ingredients:For the Salad: ½cup Quinoa, rinsed and drained (I used a combination of white and black quinoa) 1cup Frozen Edamame, thawed ¼cup Pepitas or Slivered Almonds 1 Medium Beet, peeled and grated 1 Medium Carrot, peeled and grated 1 Avocado, peeled, deseeded and diced 2cups Baby spinach or Arugula, roughly chopped To taste Salt & PepperFor the Dressing: 3tbsp Apple cider Vinegar 2tbsp Lime juice 2tbsp Olive oil 1tbsp Cilantro or Mint, finely chopped 2tbsp Maple syrup or Honey ½tsp Dijon MustardMethod: Cook the quinoa: In a small saucepan, combine quinoa and 1cup of water. Bring to a boil, lower the heat, cover and cook for 15~18 minutes or until all the water has evaporated and quinoa is tender. Fluff the quinoa and set aside to cool. Toast almonds or pepitas until slightly golden around the edges. To make the Dressing: Combine all the ingredients for dressing in a small bowl and whisk well. In a large mixing bowl, combine grated beets, carrot, toasted almonds/ pepitas, cooked edamame, chopped spinach/ arugula, avocado and cooked quinoa. Stir in the dressing and gently toss to combine everything. Season with salt and pepper. Serve right away!!  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]

Sweet Milk Ice Cream


Here's a recipe for ice cream that tastes like the kulfi we are used to eating in India. This recipe for Sweet milk ice cream is from King Arthur catalog. It is one of the few recipes that I made the same day I saw it.Fortunately I had all the ingredients on hand and the ice cream base came together in no time, though I had to wait overnight to freeze and make the ice cream. This recipe is made from a predominantly milk base instead of a custard base (with eggs) but it is creamy and almost gelato-like. The tapioca starch takes the place of the eggs to stabilize the base, lending it a rich, creamy texture to the finished ice cream.I served the ice cream with homemade caramel sauce and chocolate fudge sauce (recipe for this is coming up soon) and it tasted creamy and amazing. Serve it over some brownie for a yummy treat that kids would LOVE.Sweet Milk Ice Cream Ingredients: 3cups Whole Milk 1cup Heavy Cream 1/2cup Dried Whole Milk 1cup Sugar 2tbsp Tapioca Starch 2tbsp Corn Syrup 1tbsp Vanilla extract or Vanilla crushMethod: In a large saucepan, combine dried milk powder, sugar and tapioca starch and whisk well to combine. Add the remaining ingredients and whisk until smooth. Set the pan over medium-high heat and cook stirring constantly, until the mixture gets thick, slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, about 4~5 minutes. Remove the pan from the heat and pour into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming. Transfer the bowl to the refrigerator for at least 4 hours, to chill thoroughly. Freeze the base in an ice cream maker according to the manufacturer's directions. Transfer the ice cream to a covered container and freeze until ready to serve.Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 3'.[...]

Indian Style Beet Salad


Blogging Marathon# 65: Week 3/ Day 1Theme: 1 Vegetable -- 3 DishesDish: Indian Style Beet SaladWe are starting a new week of blogging marathon today and my theme for this week is to pick 1 vegetables and make 3 dishes. My favorite eggplant and the family favorite potato were fighting to get into the spotlight this week, but I wanted to give the less favored Beets a chance, so this way I can add new recipes to my repertoire.I am not a big fan of beets but at the same time I don't completely dislike it. The whole family is against it -- the color doesn't attract them at all, I think it actually make them go the other way. Anyway my husband liked this beet salad that I made during the detox diet (I guess he was forced to like it after eating the same dishes 3 days straight), so that is one of the main reasons for picking Beets for the week.First up is an easy and nutritious Indian style Beet salad. Recipe is from a Telugu cooking show. Salad is made with Indian flavors with some crunch from peanuts, roasted gram dal and cashews. Even with such simple ingredients, the salad tasted amazing.Indian style Beet SaladIngredients: 1 Small Beet, peeled and grated 1~2 Green Chilies, finely chopped 1 Small Onion, finely chopped 2tbsp Cilantro, finely chopped 3tbsp Fresh coconut, grated 2tbsp Peanuts 1tbsp Cashews 1tbsp Roasted gram dal (Putnalu or dalia) 6~8 Curry leaves 1~2tsp Lemon juice 1tbsp Sesame seeds, toasted To taste SaltMethod: Heat 2tsp oil in a pan, add peanuts and cook till they turn lightly brown. Next add cashews, roasted gram, curry leaves and saute till they turn color. Next add the grated beets and cook for 2~3 minutes. Season with salt. Remove the beet mixture into a bowl. Add chopped green chilies, onions, cilantro, grated coconut and lemon juice. Mix well. Sprinkle with toasted sesame seeds and serve warm or at room temperature.  Lets check out what my fellow marathoners have cooked today for BM# 65.[...]