Avocado Ice-cream

Ingredients:
Avocado - 2 small (Yielded ¾ cup)
Sugar - 1 cup (or) as per taste
Whole milk - ¾ cup
Heavy cream - 200 ml
Vanilla extract - few drops

Method:
Deseed and scoop out the flesh of avocado.
Add avocado, sugar, milk in blender and blend.
Make sure sugar dissolves :) .
Combine the cream and vanilla extract.
Freeze them in a covered plastic container or any other container.
Whisk vigorously every hour for 4 to 5 times till the ice cream is set well.
Enjoy!!!!

Sent off to Siri's "Healing Foods: Avocado".

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Methi Chapati & Instant Tomato Thokku

Methi chapathi

Ingredients:
Fenugreek leaves - a small bunch
Moong dal - ¼ cup
Onion - 1 (small-chopped)
Garlic - 2
Tomatoes - 1 (chopped)
Wheat flour - 2 cups
Gram flour (besan) - ¼ cup
Salt (to taste)
Red chili powder - ¼ tsp.
Amchur powder - ¼ tsp.
Cumin powder - ¼ tsp.
Garam masala - ¼ tsp.
Oil

Method:
In a sauce pan add moong dal and required water and cook.
When the dal is half done, add the fenugreek leaves, onion, garlic and tomatoes.
Cook till the leaves become tender. Cool.
Take one cup of methi dal and grind it coarsely.
In a mixing bowl add wheat flour, besan, salt, garam masala, cumin powder, red chili powder, amchur powder and mix well.
Now add the methi dal and mix.
Add required water and knead into a soft pliable dough.
Make lemon sized ball and roll them circle.
Cook on both sides on a tawa by brushing with oil.
Enjoy with curd or any other side dish.
We ate with tomato thokku.

Note:
With the remaining dal, temper it with mustard seeds, cumin seeds and whole dry red chilies.
Serve as a side dish with rice.


Tomato Thokku

Here is the tomato thokku which I prepare whenever I am in a hurry. My mom and my aunt used to add sambar powder. I use red chili powder.


Ingredients:
Tomatoes (ripe) - 5
Garlic - 3 (grated)
Red chili powder - 1 tsp.
Mustard seeds - 1 tsp.
Fenugreek seeds - 1 pinch
Urad dal - ¼ tsp.
Cumin seeds - ¼ seeds
Asafetida - 1 pinch
Salt
Sesame Oil

Method:
Wash and pat dry the tomatoes.
Heat oil and add the mustard seeds, cumin seeds, urad dal, fenugreek seeds & asafetida.
When mustard seeds crackle, add the grated garlic and sauté.
Add the finely chopped tomatoes, salt and sauté.
When tomatoes become mushy and the water (released by the tomatoes) should be evaporated.
Now add the red chili powder and sauté till the oil oozes out.
Remove and enjoy.

This participates in Yasmeen's "Health Nut Challenge 4: Bitter Better Health," Srilekha's "EFM-Parathas and Gravies/Curries" and Shama's "Family's Favorite Food Event".

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Peanut & Tomato Chutney

Ingredients:
Peanuts - ½ cup
Tomatoes (ripe) - ½ cup (chopped)
Garlic - 2 cloves
Green chilies - 2
Coriander leaves - a small bunch
Red chili powder - ½ tsp.
Cumin seeds - 1 tsp.
Salt (to taste)

For tempering:
Mustard seeds - ½ tsp.
Asafetida - a pinch
Curry leaves - a sprig
Oil

Method:
Dry roast the peanuts, remove the skin and powder them.
Heat oil and add the cumin seeds, chopped tomatoes, garlic flakes & green chilies.
Sauté till they become tender.
Add red chili powder and salt.
Then again sauté for a minute.
Cool them.
Add this mixture, chopped coriander leaves, powdered peanuts in a blender and grind them by adding required salt.
Finally temper them.
Serves as a good side dish for idlis and dosas.

Sent off to MLLA-20 hosted by Rachel and originally started by Susan.

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Black-eyed Peas, Pasta & Tofu Soup

Ingredients:
Pasta (elbow) - 1 cup
Black eyed pea - ½ cup
Tofu - 200gms (cut into cubes)
Onion - 1 (chopped)
Garlic - 2 cloves (chopped)
Tomato - 1 big (chopped)
Ripe red chilies - 1 (sliced)
Potato - 1 (peeled & chopped)
Mixed herbs - 2 tsp.
Ajwain - 1 tsp.
Salt and pepper (to taste)
Olive oil

Method:
Soak overnight and cook black-eyed peas in a pressure cooker.
Cook pasta as per instructions.
Heat oil and add onion and garlic.
Fry till onion becomes tender.
Add the red chili and tomatoes.
Fry for 2 minutes.
Add potato and required water .
When potatoes are tender, add the pasta , water & black eyed peas.
Bring it to a boil.
Now add the mixed herbs, ajwain, tofu and salt
Cook it for 5 minutes in a low flame.
Finally add the fresh ground pepper and enjoy the soup.

Sent off to MLLA-20 hosted by Rachel and originally started by Susan and to Pasta Party hosted by Jyoti.

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Baked Falafel in Pita Sandwich

Falafel

Ingredients:
Dried chickpeas - 1 cup
Onions - 1 (diced)
Garlic - 3 cloves (chopped)
Cumin powder - ¾ tsp.
Coriander powder - 1 tsp.
Chili powder - ½ tsp.
Parsley - 2 tbsp.
Coriander - 2 tbsp.
Baking powder - 1 tsp.
Bread crumbs - ¼ cup
Salt and pepper (to taste)
Olive oil

Method:
Soak chickpeas with enough water over night.
Drain the chickpeas.
Place the uncooked chickpeas in a food processor or blender with onions, garlic, cumin powder, coriander powder, chili powder, parsley, coriander leaves and salt.
Process all until pureed & NOT a paste (without water).
Now add the baking powder and give a pulse.
Transfer the mixture into a bowl and add the pepper (optional) and bread crumbs. Mix well.
Cover and refrigerate for a hour.
Form a ball or use a falafel scoop. I used a bottle cap to shape them.
Brush the falafels with olive oil on one side.
Bake them at 190°C for 25-30 minutes by flipping them in the middle of the baking (after flipping brush with oil on the other side and continue baking).


Tahini sauce

Ingredients:
Tahini - ½ cup
Fresh lemon juice - from 2 Indian lemons
Salt (to taste)
Garlic - 2 cloves (minced)
Cilantro - 1 tsp. (chopped)
Parsley - 1 tsp. (chopped)
Olive oil - 1 tbsp.

Method:
Mix all the ingredients in a bowl and add required water to make the sauce quite thin.


Pita Sandwich

Method:
I lightly toasted the pita bread and cut it open into half . Stuff the pita bread with tahini sauce, sliced onion pieces, cucumber, tomatoes, olives, baked falafel and enjoy!

We had it for our lunch and the whole falafel batch was finished!

Note:
In Egypt, people don't use coriander leaves and chickpeas are substituted by fava beans.


Sent off to MLLA-20 event hosted by Rachel and originally started by Susan.

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Roasted Eggplant Pasta

Ingredients:

Eggplant - 1

Pasta (Fusilli Tri-colored) - 500 gms

Onions - 1 (diced)

Garlic - 3 big cloves (chopped)

Roasted tomatoes - 5 to 6 (chopped)

Green peppers - 1 (diced)

Red chili flakes - 1/2 tsp.

Pasta seasonings - 2 to 3 tsp.

Olive oil

Salt

Pepper

Coriander leaves - 1/4 cup

Feta cheese (crumbled)

Method:

Cut the eggplants into bite sizes. Mix the pieces with salt and throw them in the colander. Let it be for 20-30 minutes.

Rinse the eggplant and pat dry.

Now mix the eggplants with olive oil, salt and crushed pepper.

Bake them in 200°C by placing them in a single layer on a baking sheet for 20-30 minutes or until tender.

Heat oil and add the onion onions.

Add garlic, red pepper flakes, seasonings, green bell pepper, roasted tomatoes, salt and pepper.

Add half a cup of water and bring it to a boil.

In another burner, cook the pasta.

Once the sauce thickens add the coriander leaves and remove.

Serve the pasta with roasted eggplants and crumbled feta cheese.

How I roasted tomatoes:

Cut the ripe medium sized Roma tomatoes into 4.

Place them on the baking sheet and sprinkle olive oil, dry thyme, crushed pepper and salt.

Bake the tomatoes in 200°C for 25 to 30 minutes.

Adapted from Kevin's "Closet Cooking".


Sent off to Anita's "Vegetable Marathon: Eggplants" and Jyothi's "Pasta Party".

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Makki Di Roti, Sarson Da Saag & Lassi

Makki Di Roti

Ingredients:

Maize flour - 2 cups
Salt
Asafetida - 2 pinches
Ghee/cooking oil
Butter (to smear on top of roti)

Method:
Mix flour, salt and asafetida.
Add sufficient hot water to form a stiff dough.
Carefully add the water by using a large spoon.
Knead well and form balls. Cover and keep aside for 10 minutes.
Place a plastic sheet on the surface. Place the ball on sheet.
On the top of the ball, again place the plastic sheet.
Now flatten into round discs with fingers.
Carefully remove the upper sheet and remove the disc and place over the greased griddle.
Add cooking oil or ghee.
Cook thoroughly on both the sides.
Continue with the remaining balls.
Smear the roti with butter and serve with sarson ka saag.

Note:
To this roti, spinach, fenugreek leaves & radish can be added and prepared. But I preferred the plain one.
Always Knead every ball before making discs.
If you want to make rotis in larger quantity, knead them in smaller quantity.

Sarson Da Saag

Ingredients:
Mustard greens - 1 bunch
Spinach - 1 bunch
Onions - 1 chopped
Ginger - 1 inch (grated)
Garlic - 3 cloves (finely chopped)
Tomatoes - 2 (small chopped)
Ghee
Maize flour - 1/3 cup
Green chilies - 4 (chopped)
Black pepper - ½ tsp. (crushed)
Red chili or red chili powder - ¼ tsp.
Salt

Method:
Clean, wash & chop the greens.
Bring water to a boil and add the greens, pepper, red chili and salt.
Cook over a slow flame or medium flame till the greens are tender.
Don’t discard the water.
Blend them coarsely.
Make a paste of maize flour and add it to the cooked greens.
Mix well.
Now return the saag to the fire and cook for 5 minutes in a low flame.
Meanwhile in another burner heat ghee and add onion, garlic, ginger, green chilies one by one and fry till they turn golden color. Add the tomatoes and fry.
Add this to the greens and stir for a couple of minutes and remove.
Serve the saag with butter.

Note:
Bathua or fenugreek leaves can be added in a small quantity.

Lassi

Ingredients:
Yogurt - 500 gm
Khoya or pedas - 50 gm (I used sweetened khoya)
Milk - 100 gm
Sugar - 3 to 4 tsp.
Kewra essence - 2 to 3 drops
Almonds - 4

Method:
Beat the yoghurt thoroughly.
Add khoya or peda and sugar to it.
Add the milk. Blend properly.
Add the essence. Sprinkle the chopped almonds.
Serve the lassi in glasses.
Note: Add ice cubes in summer.

Serves 3 persons.



Sent off to Pari's "Combo event".

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Adai & Aviyal

Adai

\
Ingredients:
Raw rice - 1 cup
Arhar dal - ½ cup
Bengal gram - ½ cup
Urad dal - ¼ cup
Whole dry red chilies - 4
Asafetida - ¼ tsp. to 2 pinches
Coconut (grated) - ¼ cup
Curry leaves - 2 sprigs (chopped)
Corainder leaves - 3 tbsp. (chopped)
Salt
Oil

Method:

Soak rice and the dals separately for 2 to 3 hours.
Then grind the rice.
Add red chilies, asafetida and dals in a blender and grind coarsely like sooji.
Mix rice, dals, coconut, salt, curry leaves and coriander leaves.
No fermentation required.
Batter should be thicker than idli batter.
Spread one ladle of batter on a griddle and make a hole in the centre.
Sprinkle oil on the sides and the centre of adai.
Cook on both the sides.
Continue with remaining batter and enjoy with aviyal and jaggery.

Note:
You can also add water in batter if it’s difficult to spread.
Instead of coconut, shallot pieces can be added.



Aviyal
Ingredients:
Drumsticks (murungakai) - 1 (chopped into pieces of 1 inch)
White pumpkin - 1 cup
Plantain - 1
Yam - 1 cup
Carrot - 1
Coconut (grated) - 1/3 cup (firmly packed)
Curd - ¼ cup
Green chilies - 3
Cumin seeds - ½ tsp.
Coconut oil - 2 tsp.
Curry leaves - 2 sprigs
Salt
Turmeric powder - a pinch

Method:
Grind coconut, green chilies and cumin seeds without adding water. Keep aside.
Cut the vegetables like thick french fries with a length of an inch.
Add water in a pan and bring it to a boil.
Add turmeric powder and salt.
Add the veggies one by one.
Harder vegetables goes first and tender veggies after few minutes.
Once all the veggies are boiled, discard the excess water.
Now add the coconut mixture to the veggies. Mix gently (vegetables shouldn’t be mushy).
Let it cook for 2 to 3 minutes in simmer mode.
Remove from heat.
Now add the curd, coconut oil and curry leaves.
Mix and enjoy with adai.
Note: You can also add vegetables of your choice.
Also you can grind 4 to 5 shallots and curry leaves along with coconut.

Sent off to "Pari's Combo" event.

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Kachori-ICC

My kachoris did puff up well which you can see in second photo.

The Dough
Ingredients:
All purpose flour/Maida - 2 cups
Oil/Ghee - 1/4 cup
Salt - 1/2 tsp.
Water (for kneading)

Method:
Mix the flour and salt. Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Special Tips/Notes:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.

The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

The Green pea filling
Ingredients:

Green peas - 2 cups
Green chillies (chopped) - 1 tsp.
Ginger (grated) - 1 tsp.
Nigella seeds (kalonji) - 1/2 tsp.
Fennel seeds (saunf) - 2 tsp.
Bay leaves - 2
Chilli powder - 1 tsp.
Garam masala - 1 tsp.
Coriander (chopped) - 4 tbsp.
Oil - 2 tbsp.
Salt


Method:
Coarsely grind the green peas, green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan, add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.


Kachori
Method:
Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp. of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney.

Special Tips/Notes:
You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.

The Green Chutney
Ingredients:
Coriander leaves - 1.5 cups
Mint leaves - 0.75 cups
Green chilies - 3
Salt
Lemon juice - from half an Indian lemon

Method:
Throw all the ingredients in the blender except lemon juice in the blender and grind them by adding little water.
Finally add the lemon juice and enjoy with kachori.


This is a participation of the Indian Cooking Challenge for January 2010.

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Curried Shrimps with Mushrooms

Ingredients:
Shrimp - 250 gm
Mushrooms - 10 (chopped)
Onions - 2 (big-chopped)
Ginger - 1 inch
Garlic - 2 cloves (big)
Tomato - 2 (chopped)
Fennel (saunf) - 1 tsp.
Cinnamon - 1 inch
Chili powder - ¾ to 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt
Oil
Coriander leaves (chopped) - 1 tbsp.

Method:
Crush ginger, garlic, fennel seeds and cinnamon in mortar with pestle.
Heat oil and add onion. Fry till onion changes color.
Now add crushed ginger mixture and stir fry for 2 minutes.
Add shrimp and mushrooms. Sauté for 2 minutes.
Add tomatoes and fry till it becomes mushy.
Add chili, coriander, turmeric powders & salt and fry for a minute.
Pour a cup of water. Cover and cook .
When mushrooms and shrimps( turn pink) are done, fry till it becomes dry.
Add coriander leaves and serve hot.

Sent off to Priya's "Hearts for St. Valentine's" event.

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Tomato Rasam

The Rasam

Ingredients:
Tomatoes - 4 (ripe & medium-sized)
Tuvar dal - ¼ cup
Rasam powder - 1 tsp.
Garlic (big) - 4 cloves (crushed)
Green chilies - 2 (slit into halves)
Mustard seeds - 1 tsp.
Salt
Oil
Curry leaves - 2 sprigs
Coriander leaves (chopped) - 2 tbsp.
Turmeric powder - ¼ tsp.

Method:
Boil the tomatoes and peel the skin. Puree  the tomatoes after peeling.
Boil the dal and keep aside.
In a bowl, mix tomato puree, water and boiled & mashed dal along with its water, salt, turmeric powder.
Heat the oil and add the mustard seeds. Allow them to crackle.
Add green chilies and garlic & sauté for 2 minutes.
Pour the rasam mixture.
Now add the rasam powder and curry leaves.
Let it cook in a medium-flame.
When there is an arising of foam, switch off the stove (don’t allow to boil).
Now add the coriander leaves and enjoy the rasam.


Rasam Powder
Ingredients:
Tuvar dal - 1 tsp.
Chana dal - ½ tsp.
Cumin seeds - ½ tsp.
Pepper - ¼ tsp.
Whole dry red chilies - 2
Coriander seeds - ¼ tsp.
Fenugreek seeds - ¼ tsp.
Asafetida - 2 pinches
Oil - ¼ tsp.

Method:
Dry roast the cumin seeds, pepper, fenugreek seeds and asafetida.
Fry tuvar dal, chana dal, coriander seeds, red chilies in ¼ tsp. of oil.
Let both of the mixtures cool.
After cooling, grind the spices together.

Sent off to Shama's "Family's Favorite Food Event".

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Carrot & Papaya Kootu

Ingredients:
Carrot - 4 (medium-chopped)
Papaya(green) - ½ (medium-chopped)
Green peas - ½ cup
Moong Dal - ½ cup
Salt
Turmeric - a pinch
Coriander leaves (chopped) - few
To grind:
Chana dal - 1 tbsp.
Coriander seeds - 2 tsp.
Whole dry red chili -2
Cumin seeds - 1/2 tsp.
Coconut - 1 tbsp. (grated)
Green chili - 1

For seasoning:
Mustard seeds - 1 tsp.
Urad dal - ½ tsp.
Asafetida - 2 pinches
Curry leaves - 2 sprigs
Oil

Method:
Pressure cook the veggies and dal by adding required water, salt and turmeric powder.
Fry the chana dal, coriander seeds and red chili in a teaspoon of oil. Let it cool.
Now throw the roasted ingredients and other remaining ingredients in the “to grind” list in a blender.
Grind them without adding water.
Heat oil and add the seasonings.
Pour the boiled dal and veggies into the seasoning.
Add the ground paste and mix well.
Check for salt.
Let it cook for 3 to 4 minutes.
Finally add the coriander leaves.

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Mixed Salad

Ingredients:
Red pepper - ½
Yellow pepper - ½
Cucumber - 1 (small)
Spinach - 10 leaves
Onions - 1
Carrots - 1
Lettuce
Sweet potato - 1 (boiled, peeled and cubed)
Mint leaves - few
Oregano
Lemon juice - a few drops
Red chili flakes
Walnuts - 8
Salt

Method:
Cut red, yellow pepper, cucumber, onion, cucumber, carrot and lettuce.
Dry roast the walnuts and cut into half.
Toss all in a bowl.
Enjoy!


Sent off to Divya's "Show Me Your Salad".

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Strawberry & Pineapple Smoothie

Ingredients:
Strawberry - 1 cup
Pine apple - 1 cup
Coconut milk - 1 cup
Dates syrup - 2 tbsp.
Ice cubes - 5

Method:
Throw all the ingredients in a blender and blend.
Pour the smoothie in a tall glass and drink.


Sent off to PJ's "No Cook Event".

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Shortbread Cookies

Ingredients:

All purpose flour - 2 cups
Powdered sugar - ½ cup
Unsalted butter - 1 cup (room temperature)
Salt - ¼ tsp.
Vanilla extract - 1 tsp.
Food color - 2 to 3 drops

Method:
In a bowl, combine the sifted flour and salt.
In another mixing bowl, cream the butter with electric mixer or hand mixer.
Add the sugar and beat until smooth (for 2 minutes).
Beat in the vanilla extract and food color.
Stir in the flour till incorporated (forms like a soft dough-better to use hands).
Flatten the dough into a disk shape and wrap in plastic wrap,
Chill the dough for one hour.
On a lightly floured surface roll out the dough to ¼ inch thick ( I flattened the dough with right palm).
Cut into desired shapes with the help of the lightly floured cookie cutter.
Place the cookies on the cookie tray with a parchment paper.
Keep in the refrigerator for 15 minutes.
Bake in a preheated oven for 10-14 minutes or until the cookies are slightly browned.
Cool them on a wire rack.
Store them in an air-tight container for a week.
Source : Joy of cooking


Sent off to Priya's  "Hearts for St. Valentines' Day".

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Sesame Buns

One day, as usual, I was crawling in Google Reader, and suddenly, I saw Sunitha’s post popping in. I checked the post and I had the urge inside me to give this a try later but I didn’t expect myself to try it now.

After reading the method of the recipe, I was skeptical that if it was possible for me to follow the instructions. Then I decided to prepare this today morning.

The recipe goes for two packets of yeast as I didn’t know the exact measurements, & I wanted to ask her about it but unfortunately for me, it was already night-time (I think so).

So I searched in the internet and found out that 1 packet = 7 gm. So I added 1 tbsp. of yeast.

Always check the manufacturing date while buying a new packet of yeast. If yeast doesn’t become frothy discard it and buy a new one. To check the warm water, and dip your clean finger & you should be able to bear the heat. This is the right stage for adding the yeast.

Thanks to Sunitha for this recipe.

Ingredients:
Flour - 4-5 cups
Milk - 1 ½ cup
Dry yeast - 1 tbsp.
Warm water - ¼ cup
Vegetable oil - ½ cup
Granulated sugar - ¼ cup
Salt - 1 tsp.
White sesame seeds (to sprinkle on top of the buns)

Method:
Fill a bowl with warm water and incorporate yeast, sugar & water.
Keep it for 10-15 minutes to turn frothy (mine took 15).
Then combine milk, oil, sugar and salt in another large bowl for kneading the dough. (be sure that they are at room temperature).
In case the milk is cold, warm the milk in a microwave and make sure it won’t get hot. Otherwise, it will kill the poor, friendly, cute yeast. :’(
Mix the cup of yeast and add the flour.
Add a cup of flour at a time and keep stirring the mixture till you finish 4 cups of flour.
If you can’t knead the dough and it’s gooey, add spoons of flour at a time.
Flour the clean counter top.
Place the dough on the floured countertop and incorporate the flour slowly into the dough kneading well.
The dough should be in a sticky condition.
Use the index finger and the middle finger to press the dough. If the hole stays, then the dough is kneaded well.
Leave it to rise for an hour and throw a good glance at it.
To make sure the dough has risen, touch it lightly and if the imprint still stays, then it has risen well.
When it has risen fully, punch down the dough and take it in your hand.
Then shape it like a mushroom. Smooth the top and the dough tucked under.
Let it rise once more around 20 minutes or until the dough has doubled in size.
Either punch the dough again and shape it or cut it with a knife or shape.
Lay the buns on the greased sheet or the tray. Brush the buns with milk and sprinkle sesame on top.
Leave it covered to double around 20 minutes.

(There was a power cut in between in the house. Both the back-up power and the inverter power didn’t have enough capacity to get the oven running, so I had to wait for 40 minutes for the electricity).

Bake at 200°C (400°F) for 10-15 minutes.
After baking brush butter on top while the buns are hot.

Sent off to Priya's "CWS" event.

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Sesame Cookies

Got this from here.

Ingredients:
Plain white flour - ½ cup + 2 tbsp.
Light brown sugar - 1 cup (packed)
Unsalted butter - 4 tbsp.
Egg -1 (large)
Sesame seeds - 1 cup (dry roasted)
Baking powder - ½ tsp.
Vanilla extract - ½ tsp.
Salt - ½ tsp.
Lemon juice - 1 tsp.

Method:
Combine the sifted flour, baking powder and salt. Keep aside.
Cream the butter and brown sugar until fluffy and light with an electric hand mixer .
Blend in the egg, vanilla extract and lemon juice.
Add the flour mixture slowly and mix just until incorporated on low speed.
Then pour in the sesame seeds. Combine with the dough.
Cover the dough and let it rest in the refrigerator for an hour.
Pre-heat the oven on a temperature of 180°C (350°F).
Place the parchment paper on the cookie tray.
Drop the dough teaspoon by teaspoon on the parchment sheet leaving a gap of 7 cm (2.8 inches).
Then bake it for 7-9 minutes or until golden brown.
Take the sheet and then place it on the wire rack with the cookies.
After 5-10 minutes of cooling, remove the cookies carefully and delicately and place them on a wire rack.

Tips & Warnings:
If you don’t leave spaces between the cookies, they’re sure to join like a double circle cookie. Or consider this a crazy fashion of cookies.
These cookies are very fragile (worse than handling raw eggs).


Sent off to Priya's CWS event.

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Hummus Sandwich

I prepared this dish from scratch.

Tahini/Tahina
Ingredients:
Sesame seeds - 2 tbsp.
Sesame oil - ½ tsp.
Salt - ¼ tsp.
Lukewarm water - ¼ cup

Method:
Place sesame seeds in a blender and grind till smooth.
Add sesame oil and salt. Blend till they get combined.
Add water in small quantity at regular intervals and blend till smooth.
Refrigerate the tahina.
R.C

Hummus (Red pepper, Zucchini and coriander hummus)
Ingredients:
Dried chickpeas - 1 cup
Tahina - 3 tbsp.
Lemon juice - 2 tbsp.
Garlic - 2 cloves
Salt and ground pepper (to taste)
Cumin powder - ½ tsp.
EVOO - For grinding + sautéing + garnishing
Red pepper - ½ cup (chopped)
Zucchini - ½ cup (grated)
Coriander leaves - 4 tbsp. + for garnishing
Chili powder to sprinkle

Method:
Soak the chickpeas overnight and cook till soft.
Drain the chickpeas and reserve the liquid.
Keep ¼ cup of chickpeas separately for garnishing.
Add remaining chickpeas in a blender.
Meanwhile heat olive oil and sauté the red pepper for 5 minutes.
Now add the grated zucchini for 2 to 4 minutes. Add the coriander leaves and sauté for a minute.
Cool them.
Along with the chickpeas now add the tahina, lemon juice, garlic, salt, pepper, cumin and required reserved liquid.
Grind them smooth.
Transfer the hummus in a bowl and garnish with olive oil, chickpeas, chili powder and coriander leaves.
Serve with raw vegetables and pita wedges.


Hummus sandwich:

Spread the hummus on the bread. Sprinkle the olive , place the lettuce leaves, tomatoes or you choice of veggies and enjoy the sandwich!

Sent off to Priya's "CWS" event.

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Bread Triangles

Ingredients:

Bread slices - 12

For the filling:
Potatoes - 4
Onion - 1 (chopped)
Ginger - 1 tsp. (grated)
Garlic - 1 tsp. (grated)
Green chili paste - ¾ tsp.
Carrot - 1 (grated)
Coconut - 3 tbsp. (grated)
Coriander leaves - 2 tbsp.
Lemon juice - 1 tsp.
Sesame seeds - as required
Oil
Salt
Butter

Method:
Dry roast the sesame seeds and keep aside.
Boil, peel and mash the potatoes.
Cut each bread slices into 4 triangles.
Heat oil and add the onions.
When the onions change color, add the ginger, garlic and chili paste.
Sauté till the raw smell fades.
Add the coconut and carrot. Sauté for 2 minutes.
Add the mashed potatoes and mix well.
Add salt, coriander leaves and mix.
After 2 minutes, remove heat and allow it to cool completely.
Now add the lemon juice and mix.
Take a bread piece and spread the potato mixture.
Sprinkle the roasted sesame seeds on top and press.
Continue spreading on 7 pieces of bread..
Heat a non-stick tawa and add the butter.
Place the bread pieces and toast on both sides by turning gently till they turn light golden color.
Continue with other bread pieces.

R.C.

Sent off to Priya's "CWS" event.

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Aloo Bhindi

Ingredients:
Potatoes - 1 ¾ cup (diced)
Okra - 1 ¾ cup (cut into pieces)
Capsicum - 1 (small-square pieces)
Paneer cubes - 200 gm
Chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Cumin powder - ¼ tsp.
Amchur powder - ½ tsp.
Garam masala - 2 pinches
Cumin seeds - ¼ tsp.
White sesame seeds - 1 tbsp.
Oats - 2 tbsp.
Salt
Oil
Coriander leaves - few (chopped)

Method:
Dry roast the oats and sesame seeds separately.
Cool and powder them.
Heat the oil in a kadai and add the cumin seeds.
Add the onions and ginger. Sauté till onions are translucent.
Reduce heat and add chili powder, turmeric powder, coriander powder & salt .
Mix well for a minute.
Add required water to boil the potatoes. Don’t close them with a lid.
When potatoes are half done add the cumin powder and amchur powder.
Meanwhile in another kadai heat oil and add the okra.
Shallow fry till they are tender by adding salt.
When the potatoes are cooked, add the paneer cubes and capsicum.
After a minute add the tender okra, powdered mix, coriander leaves & garam masala.
Mix gently.
Enjoy with roti.

Sent off to Priya's "CWS" event.

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Zucchini Soup

Ingredients:

Zucchini - 2 (medium & chopped)
Scallion - 1 (big-chopped)
Basil leaves - 8 (small)
Oregano - 1 tsp. (dry)
Milk - ¼ cup (1% fat)
Extra virgin olive oil
Salt
Pepper
Flax seeds powder
Lemon juice - 2 tsp.

Method:
Heat the olive oil and add the scallions.
Add the zucchini and sauté for 2 minutes.
Add water by covering the zucchini.
When it is tender, add torn basil leaves and oregano.
Let it cook for 2 minutes.
Remove from heat and let it cool.
Blend them.
Add milk and give a pulse.
Add salt.
Sprinkle pepper powder, flax seed powder and lemon juice.
Have it warm with any bread.

Sent off to Usha's "Healthy Inspirations Event-Soups".

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Green Chickpeas Salad

Ingredients:
Green chickpeas - 1 cup
Red bell pepper - ½
Yellow bell pepper - ½
Onion - 1 (small)
Cucumber - 1 (small)
Carrot - ½
Beet root - ¼ cup

Dressing:
Lemon juice - 1 tsp.
Extra virgin olive oil - 1 tsp.
Pepper and salt

Method:
Toss all ingredients in a bowl.
Enjoy!

Sent off to Divya's "Show Me Your Salad" and PJ's "No cook event".

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