Annarasa

Spicy Black Bean Fusili

2008-07-23T20:57:00.000-07:00

The great thing about pasta is that its just so so versatile. I simply love to be innovative with it and every time I decide to make some, I try to work with ingredients in my refrigerator and pantry. Last Sunday, after a beautiful and very fun day out, I was rummaging in my pantry when I suddenly felt a craving for black beans. I love Vegetarian Tacos with black beans, acaraje, and salsa. But I had never tried it with pasta. So I asked myself - why not? And below is the result :)

Ingredients:
1 can black beans, drained
1 large green pepper, diced
1 jalapeno pepper, diced
1 spring onions
1/2 cup carrots, chopped
1/2 cup olives, sliced
4 cloves garlic, minced
2 tbsp colby jack cheese, grated
2 tbsp low fat cream cheese
1/3 cup milk
11/2 cups vegetable stock
1 tbsp cornflour
Salt & Pepper
3 cups dry pasta
1 tbsp olive oil

Method:

Boil the pasta in plenty of water and one teaspoon of salt.
Heat the oil in a large non-stick saucepan. Add the chopped garlic, onions, and the jalapeno pepper, lower the heat and stir fry for 2 minutes. To this, add the black beans, olives, carrots, and green pepper. Stir once, then cover and cook for 5 minutes.
In a separate bowl, mix the milk, stock, and the cornflour. Pour into the vegetable and bean mix, stirring constantly. Once the sauce begins to thicken, add the cheeses, and the salt and pepper to taste. Mix well and stir on low heat for around five minutes.
Taste the sauce, adjust the seasonings, and pour over the pasta.

Serve hot and enjoy the explosion of flavours. This recipe goes out to Katie who is hosting Presto Pasta Nights #73. Thanks Ruth Once Upon a Feastfor keeping this super event going!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Multi-Grain Banana Bread

2008-07-17T12:06:00.000-07:00

I am always on a lookout for healthier alternatives to everyday treats. So when I saw Manasi's announcement for Healthy Cooking - A Cookbook Giveaway Event, I decided to go right ahead and try a new recipe that I put together last week, while considering a healthier approach to Banana Bread. Now, Banana Bread is a great favourite in my home and we adore it warm with hazelnut-cinnamon coffee!! But as we all know, Banana Bread is addictive and can become an adorably sinful if delicious treat.

I had, in fact, been toying with the idea of turning my favourite recipe for this yum cake around for a while and I have to thank the Healthy Cooking challenge for giving me the push that I needed to venture forth!!!! So, this is how I went about it: Firstly, I decided to substitute all-purpose flour with whole wheat, and a combination of grains including cornmeal and triticale. Next I dropped the white sugar and replaced it with soft brown sugar and some molasses. And finally, I replaced the butter in the recipe with canola oil. The result was a highly textured, dense, and moist banana bread with a rich malty-banana flavour. Absolutely and utterly delicious.

While this is also know in our home as the disappearing cake, I find that this cake stay best when stored in a refrigerator in an airtight storage box. Cut only as much as you are serving and enjoy it with your favourite beverage or with a lite soft cream cheese spread. Yummmm, and without further ado here's my recipe for Annarasa's Multi-Grain Banana Bread.

Ingredients:
1 cup whole wheat flour
1 cup mixed grains (cornmeal, soy, rye, triticale, rolled oats, wheatgerm, flax meal)
3/4 tsp baking soda
1/2 tsp salt
1/2 cup Canola Oil
3/4 cup soft brown sugar
1/4 cup molasses
2 eggs
1 tsp vanilla extract
2 cups mashed very ripe bananas

Method:

Preheat the oven to 325F. As I like to make smaller loafs, I used 2 samll loaf pans. But a larger pan will work just as well. Grease the pans well.
In a bowl, mix together the flour and the grains. Blend in the salt, baking powder, and baking soda.
In a separate bowl, beat the oil, vanilla extract, molasses, and sugar until light and fluffy.
Now add the flour-grain mixture, and the mashed bananas, and mix well using a spatula.
Pour the prepared batter into the loaf pans. Bake for around an hour or until a toothpick inserted comes out clean. Cool in the pans for around ten minutes.
Turn out and allow the loafs to cool on the wire rack.

Enjoy :)

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Rice Plate Chole

2008-07-16T20:45:00.000-07:00

Now that's an unusual name for a recipe isn't it? Not if you've been to University in Delhi, Bombay, or many of the other metros in India. When I was completing my Masters in Delhi, I spent long long hours soaking up books in the library. Reading often gave way to a ravenous appetites and late after the local cafes and canteens closed doors, it was the corner shops that catered to the hunger of budding professionals. I remember stepping out of the library with some buddies, turning a quick corner, and ordering a steaming hot Rice Plate. Quite simply this comprised a plate heaped with rich and served with a deliciously simple curry, usually either chole (chickpeas) or red kidney beans. At what can only described as a nominal price, each plate served was always enough food for two!! Filling, satisfying, and nutritious, it was an excellent motivation to go back and hit the books.

This is my version of the very same chole made to go with rice. I add cinnamon, star anise, and nutmeg as they impart a delicately sweet flavour to this otherwise spicy curry. Here's to some great memories of Delhi, University, and the ubiquitous corner shop with a Rice Plate menu!!

Ingredients:
1 1/2 cups chickpeas, soaked overnight
2 onions, chopped fine
3 tomatoes, chopped fine
3 cloves garlic, minced
6-8 curry leaves
1" piece ginger, minced
1 black cardamom
2 points star anise (from 1 flower)
1/2 tsp cumin
6 black peppercorns
2 bay leaves
A few shavings nutmeg
Small stick cinnamon
1/2 tsp turmeric
1/2 tsp red chilli powder
Salt, to taste
2 tbsp oil

Method:

Drain the chickpeas, and pressure cook with with some fresh water, the cinnamon stick, cardamom, star anise, 1/4 teaspoon cumin, peppercorns, bay leaves, a few shavings nutmeg, a pinch of salt, ginger, and 1/4 teaspoon cardamom.
In a deep frying pan, add the oil. Once it is heated, add the cumin, the curry leaves, garlic, and onions. Fry until the onions are golden brown, then add the tomatoes, salt to taste, remaining turmeric, chilli powder, and 1/4 cup water. Cook until the tomatoes are soft and you have a semi liquid curry.
Pour the chickpeas with the liquid they were cooked in into the tomato-onion paste. Stir, cover and cook for 20 minutes. Check for seasonings and adjust according to taste.
Serve hot with rice. Enjoy!!

I am sending this recipe out to Sri of Cooking for All Seasons for Curry Mela. This will be my very first entry to her Mela series :)

I am also sending this out to Aparna My Diverse Kitchen who is hosting this month's Think Spice, Think Nutmeg.
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

A Desi Take on the Danish Braid

2008-06-29T18:10:00.000-07:00

The June Challenge from the Daring Bakers took me right back to my early days as a novice baker!! Still in high school, I had an insatiable need to experiment with all goods baked. Thumbing through an old Woman & Home magazine, courtesy my grandmother's collection, I found myself fascinated with the very flaky puff pastry. Out came the flour, butter, and rolling pin, and with a some great recipes and enduring love for the puff pastry was formed.

The Daring Bakers recipe for the Danish Braid is simply super. Yet it did set me in a bit of a quandary. I was keen on making a savoury rather than a sweet braid, and I wanted to avoid using the egg and vanilla essence combination as my olfactory sensation is not taking kindly to it!! So here's the alternative recipe I developed.

For the Pastry:
1 sachet yeast
1 tbsp sugar
1/2 tsp onion seeds
2 cups flour
1/2 tsp red chilli powder
1 stick butter
2/3 cup milk

For the Filling:
1 large onion, sliced fine
1 garlic, minced
2 cups mushrooms, sliced
Salt, to taste
Freshly ground pepper, to taste
1 tsp butter
A drop of olive oil

Method:
Prepare the pastry as per the original recipe. For the filling, heat the butter and olive oil in a pan. Add the garlic, and then the onions, reduce the heat to medium, and cook until the onions are delicately caramelised. Now add the mushrooms, turn up the heat and fry, stirring all the time. Once the mushrooms are cooked and there is no water in the pan, add the seasonings. Mix well, remove from heat, and cool.

Prepare the braid, fill, and bake for 15-20 minutes. Remove from oven. Serve warm or cool.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Moth Bhaji (Stir-fried Dew Bean)

2008-06-15T21:26:00.000-07:00

Moth, Matki, Mat, are all synonyms for the Dew Bean. Very small and creamy brown in colour, the Moth bean resembles Mung bean. But it has a stronger, fresher flavour with a deliciously nutty aftertaste. Moth is very healthy with high amounts of both protein and fibre. Moth bhaji is a delicately seasoned stir-fry. It is excellent on its own as a quick snack or incorporated into any meal as a main dish.

Ingredients:
1 1/2 cups Moth, soaked overnight
2 large potatoes, cubed
6-8 spring onions, sliced
1/2 cup peanuts
1/2 cup grated coconut
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin
1/2 tsp mustard seeds
6-8 curry leaves
1/4 cup cilantro, chopped fine
Juice of half a lemon
Salt, to taste
1 tbsp oil

Method:

Place the Moth beans and peanuts in a large saucepan. Cover with water. Add one teaspoon of salt and cook till tender. Drain and set aside.
In a saucepan, heat the oil. Add the mustard seeds and cumin. When the seeds pop, add the curry leaves and the sliced spring onions. Fry well.
Add the cubed potatoes, half a cup of water and cook until the potatoes are just done but not too soft.
Now add the cooked Moth, peanuts, grated coconut, red chilli powder, and the turmeric.
Adjust the salt and other seasonings.
As a snack, serve warm with a squeeze of lemon and some cilantro. For a meal, this dish goes best with hot Chappatis and ghee.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Tomato Paneer (Indian-Style Cottage Cheese)

2008-05-19T19:36:00.000-07:00

Tomatoes and paneer are a truly beautiful combination. Almost every Indian home has its own special way of making this dish. I love paneer with fresh tomatoes, but when I make this curry style dish with tomato puree, its just finger-licking good!! Try this with Lasun Parathas , or Zeera Rice.

Ingredients:
1 1/2 cups paneer, cubed
1 small tin tomato puree
6-8 curry leaves
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chilli powder
1 cup water
Salt, to taste
1 tbsp fresh cilantro, chopped
Oil, as required

Method:

In a large nonstick pan, pour 1 tbsp oil. Add the paneer cubes and on a low to medium heat, fry them until they are just brown.
Remove the cubes onto kitchen paper and allow to drain.
In the same pan, add 1 teaspoon of oil. when hot, add the mustard seeds and curry leaves. When the seeds begin to pop, add the tomato puree, 1 cup water, turmeric, and chilli powder.
Boil on high heat for 5-7 minutes, then reduce heat and let the curry thicken a little. Now add the paneer cubes and salt and cover completely with the curry, cover pan and cook on low heat for another 5 minutes.
Remove into a serving dish, season with cilantro, and serve hot with parathas or rice.

Bhuna Masala Lobhia

2008-05-03T18:50:00.000-07:00

Lobhia or Black-eyed beans are one of the more popular beans cooked across the Indian sub-continent. They are easy to prepare, very tasty, and chock full of nutrition - including calcium, folate, and Vitamin A!! They can be prepared in a dry vegetable style or in a more soupy way as a curry. They are excellent served with Parathas or rice.

Ingredients:
2 cups lobhia, soaked overnight
1 black cardamom
1 tsp cumin
6 black peppercorns
2 bay leaves
1 small piece star anise
2 cloves
1/2 tsp turmeric
Salt, to taste
2 large dried red chillies
1 tsp ginger-garlic paste
1 large onion, diced
2 large tomatoes, diced
1 tbsp olive oil

Method:

Pressure cook the lobhia with a pinch of salt and turmeric. If you do not have a pressure cooker, cook it in a pan until soft.
In a large saucepan, heat the oil. Next add the cumin, cardamom, bay leaves, black peppercorns, cloves, and star anise. When these spices release a delicate aroma, add the onions and fry until transparent. Now add the chillies, and the chopped tomatoes.
Cover and cook for 10 minutes, stirring occasionally.
Now add the beans along with the water they were cooked in. Mix well. Boil and the cook on reduced heat for another 10 minutes.
Adjust the seasonings, and serve steaming hot with rice.

Note: This curry can be frozen and will stay well for at least a month in the freezer. Pull it out when you have surprise guests for a meal, or you need to add one dish to your dinner!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Cheesecake Pops a.k.a Daring Bakers

2008-04-27T19:22:00.000-07:00

Back with the Daring Bakers for an all new creation - Cheesecake Pops!! When I saw this recipe I was both excited and apprehensive. I'd never tried this before and as eggs are not really my favourite food, mostly because they don't agree with me, I decided to experiment. I halved the recipe and dropped the eggs altogether! The result was fabulous. The cheesecake turned out delicious - could not resist a taste as I rolled out the pops. Yumm!! I covered the pops with dark chocolate and coated them with cranberries and coarsely chopped Turkish apricots. Both provided the tartness that set set off the sweetness of the pops. Heavenly was the verdict. This recipe is a keeper. Looking forward to May!!!!

P.S. You can find the original recipe here!!
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Quick Microwave Upma

2008-04-22T18:41:00.000-07:00

Upma is a great breakfast food - quick to make, filling, and very nutritious too. When I was a child, we had it every weekend for brunch amongst other goodies. But often as a treat it found its way into our school lunch boxes!! Over time I have worked to simplify the recipe so that its microwave ready for a whenever snack!!

Dry Ingredients:
1 cup sooji (cream of wheat)
1 tbsp chana dal
1 tbsp urad dal
1 inch piece ginger, grated fine
2 large dried red chillies, crumbled
1/2 tsp mustard seeds
1 tbsp fresh cilantro, chopped fine
1 tbsp ghee
1/3 cup cashews, chopped

To Make Upma:
Salt to taste
Warm water, as required

Method:

Heat the ghee in a large non-stick pan. Add the mustard seeds, and when they begin to pop, lower the heat.
Next add the chana and urad dals. when they turn golden brown, add the cashews and red chillies. Fry until the chillies are crisp and the cashews golden brown.
Now, add the cilantro and grated ginger and continue to fry for 30 seconds. Finally tip the sooji into the frying pan and roast with all the other ingredients on low heat until it gives off a fragrance. Remove into a heat resistant plate and let cool completely. The upma mix is ready.
Store in an airtight box in the refrigerator to shelf for 7-10 day until needed. Alternatively it will stay in the freeze indefinitely.
To make Quick Microwave Upma, remove desired amount into a microwave safe bowl (avoid using plastic), pour hot water and add salt to taste. Generally 2 parts water to 1 part upma mix should be enough.
Place in the microwave, and cook for 2 minutes per serving in the pan. Enjoy with your favourite chutney or plain yogurt.

Spinach & Mushroom Rotini

2008-04-16T09:02:00.000-07:00

Spinach and mushroom make for a wonderful combination. And with whole grain rotini, the taste is almost heavenly. This is one of my favourite recipes, one I created on one of those long winter evenings when I had a craving for a hearty yet healthy meal!! I am sharing this with all pasta lovers via Presto Pasta Night, hosted by the lovely Ruth.

Ingredients:
3 cups whole grain rotini
1 cup frozen spinach
1 1/2 cups mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, crushed
1/2 cup milk
1 cup vegetable stock
2 tbsp low fat cream cheese
1/4 cup pepper jack cheese, grated
Parmesan cheese, shaved
1 small green pepper, sliced
1 tbsp olive oil
1 tsp cornflour
Salt, to taste
Black Pepper, freshly ground

Method:

Boil the pasta as per instructions on the packet in plenty of water and 1/2 teaspoon of salt.
Heat the oil in a large heavy bottomed saucepan. Add the garlic and stir. Next add the onions and and fry until golden brown.
Add the peppers and mushrooms, stir and cover the pan and let the vegetables cook for 3 minutes.
Microwave the spinach for 6 minutes on high, and add to the saucepan. Mix well with the peppers, mushrooms, and onions.
In a separate bowl, blend together the stock, milk, and cornflour. Pour into the pan and stir to make a sauce with the cooked vegetables. When the liquid begins to thicken, blend in the cheeses, and season with the salt and pepper. Your spinach and mushroom pasta sauce is now ready.
Now add the cooked rotini to the pasta sauce. Mix well.

Serve this deliciously creamy pasta very hot, topped with shavings of Parmesan cheese.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

A Perfectly Delicious Start for a New Daring Baker

2008-03-29T19:53:00.000-07:00

Hello Everyone,
I am delighted to announce that I have successfully completed my very first Daring Bakers Challenge. I have been a silent admirer of this great blogging community since I began my blog in December 2007. Baking and I have a long and happy history. I began baking fairly regularly when I was in high school - cakes, biscuits, pastry, bread! My love affair with baking continued well into my University years, when the demands of career and travel left me with little time to boil an egg, let alone bake. Slowly, yet steadily now and with much encouragement from my husband :) I am returning to this great passion - and so I welcome Daring Bakers into my life!!

Here's my experience with the very first challenge. A couple of weeks before the challenge was posted, I ran across Dorie Greenspan's book Baking: From My Home to Yours at my local library. Browsing through, I found several recipes I was keen on trying. However, as we were expecting visitors from out of town in March, I knew there would never be enough time to get started. And then I thought I'd better wait for the recipe from the Daring Bakers, and focus on my very first challenge. To my complete and utter delight, Morven chose a recipe from the very same book!!

The Perfect Party Cake was simply a breeze to bake. Its one of the simplest recipes I've seen and without doubt a guaranteed success. Its also incredibly versatile, and given citrus addition to the batter makes it a wonderful base for any recipe requiring a slab of cake! A few notes on the process:

I did bake the cakes the day before I iced them. They stayed well overnight.
I put both lemon and orange rind in the batter and as a result got a wonderfully fresh flavour in the cake!
The icing is fresh cream. It turned out delicious, except that I am not so fond of vanilla essence and I doubt that I will use it again to flavour the cream.
I filled the cake with home-made cranberry and apple preserve which gave a great tangy taste twist to this otherwise sweet treat.
Finally, the blueberries and blackberries on the top were perfect to give both a fresh look and taste to the cake.

So, presenting Berry Delight with Cranberry Preserve, my version of Dorie Greenspan's Perfect Party Cake. A big Thank You to the Daring Bakers for organizing this event!! P.S. For the original recipe, look here March Challenge and Blog on....

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Dreamy Vegetarian Pizza

2008-03-20T14:16:00.000-07:00

So, I was surfing the internet for interesting food events.... Yup, feels like I have been doing a lot of that lately!! But then there are so many wonderfully enthusiastic chefs out there, each dreaming up new ways to challenge our skills and creativity!! I still continue to be quite literally gobsmacked at the variety and range of food events online.

Anyway, the first site to pop out from the blogosphere was Stephanie's blog announcing a Pizza Party. Just perfect I thought. And then, almost simultaneously - what exactly is a pizza? I mean I know what a pizza is, I have eaten it often enough, I bake it at home quite frequently - and yet - what is a pizza?? Quite simply, a pizza as we know it today is an Italian open pie usually made of thin bread dough spread with a spiced mixture of a.k.a tomato sauce and cheese. According to the Smithsonian, the pizza could be said to be a descendant of the focaccia or bread rounds covered with herbs and spice which made their debut in Naples around 1000 years ago. Essentially a peasant food, it was a way of recycling leftovers by placing them over thin crusts of dough and the baking them. Indeed there was no tomato on the earliest pizzas as Europeans came to know of this beautiful fruit sometime in the 16th century, and it was added to the pizza only sunsequently.

The world's first pizzeria Port'Alba opened in 1830 pizza. The pizzas there were cooked in ovens lined with lava from Mount Vesuvius. Talk about gourmet! The first truly modern pizza was the Margherita Pizza. Named to honour when Queen Margherita Teresa Giovanni, the consort to the Italian King in 1889, it featured fresh tomatoes, mozzarella cheese (used for the very first time on a pizza), and basil - ingredients that reflected the colors red, white and green for the Italian flag. Pizza was brought to the USA by the Italian immigrants. The first pizzeria in the USA was called Pizzeria Neapolitan and opened in 1905 in New York City. It however gained currency only towards the end of WW II when American servicemen returning from Europe popularised it in the States. More recently, Ike Sewell invented the deep-dish pizza. You can still find it at the Pizzeria Uno in Chicago.

Fun facts about Pizza:

Americans eat almost 350 slices of pizza each second! With 3 billion pizzas being sold annually, it is no wonder that pizza is a $30 billion industry today.
Close to 40 per cent of all pizzas sold are pepperoni pizzas. Other popular toppings include onions, extra cheese, and green pepper. The least popular topping is - you guessed it - anchovies.
Some intriguing topping that one might be tempted to sample include oysters, dandelions, and peanut butter and jelly!!!!
While Americans prefer meat toppings, a popular pizza topping in Japan is squid and tofu. In India tandoori chicken and chilli paneer are favourites. Brazilians enjoy green peas on a pizza while Russians top it with mockba - a mix of sardines, tuna, mackerel, salmon and onions.
The original Italian pizza was made with green peppers and mozzarella cheese. The original Greek pizza was simply crust and vegetables - no cheese!!
And you might be interested to note that October is National Pizza Month.

Now if that's whet your appetite, here's the real deal!!

Ingredients:
Ready prepared pizza dough (I used Pillsbury)
1 can tomato paste
1 red onion, minced
2 cloves garlic, crushed
1/2 tsp Italian herbs
1 tbsp olive oil
Salt & Pepper, to taste
2 large tomatoes, sliced fine
1 large Spanish onion, sliced fine
1 large green pepper, sliced fine
1 Jalapeno pepper, sliced fine
1/2 cup black olives, halved
1/2 cup mozzarella cheese, shredded

Method:

First, prepare the pizza sauce. Pour the oil into a saucepan. When warm, add the crushed garlic, and then after a minute the minced red onion. Fry until transparent. Now add the tomato puree, a cup of water, the Italian herbs, and salt and pepper to taste. Cook for 10-15 minutes until you get a sauce of medium thick consistency. Set aside to cool.
Roll out the pizza dough as per instructions on a large cookie sheet. Set the oven at 350F.
Pour the sauce over the dough and spread evenly. Layer the vegetables over the sauce starting with half the cheese and green peppers. Next place the tomatoes, onions, Jalapeno peppers and olives. Lastly sprinkle remaining cheese over the pizza.
Bake for 10-15 minutes until the cheese is melted and the crust begins to turn golden and crispy.
Slice and serve your dreamy vegetarian pizza hot with your choice of condiments!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Khaman Dhokla

2008-03-08T22:01:00.000-08:00

As my husband and I simply adore Khaman, I thought this might be the best treat to share on International Women's Day 2008. Thanks to Zorra, the web today has been flooded with warm, fragrant, and delicious messages of awareness and love!

Ingredients:
1 cup chickpea flour
3/4 cup water
1 tbsp oil
1 tbsp lemon juice
1/2 tsp red chilli powder
1 tsp sugar
1 tsp ginger-chilli paste
1/4 tsp asafetida
1 tsp baking soda
Salt, to taste

Method:

Mix all the dry ingredients except the baking soda in a large mixing bowl.
To this mix, add the oil, water, and ginger-chilli paste and blend well to make a lump-free paste.
Put 2 cups of water in a pressure cooker or a steamer, and bring to a boil. Meanwhile grease a cake pan or pie dish that will fit into the steamer such that it can also be easily removed with a few drops of oil.
Now add the baking soda and lemon to the chickpea flour mix, blend well and pour into the pan. Leave at least a 3/4 inch space in the pan above the batter.
Lower pan carefully into the steamer. If using pressure cooker, do not place the weight. Cook for 15 minutes.
Remove the cake pan from the streamer. Let the dhokla cool. Turn out, cut into squares.
Serve warm or cold with your favourite chutney or sauce.

Pasta with Chickpeas and Parsley

2008-03-06T19:46:00.000-08:00

There is nothing quite like having a few recipes for quick and easy one dish dinners handy. Amongst my favourite recipes is Pasta with Chickpeas & Parsley. This is a deliciously spicy pasta with a tremendously hearty flavour. Its completely no-fuss to make. It was perfect for our move last week - fast to make and truly yummy!!

Ingredients:
3 cups mixed pasta
1 large can chickpeas
2 small onions, diced
2 cloves garlic, diced
1 large bunch flat-leaf parsley, chopped
1 tbsp olive oil
1 1/2 tsp hot red pepper flakes
Salt, to taste
Pepper, freshly ground

Method:

Boil the pasta with a pinch of salt and a teaspoon of olive oil in plenty of water. Set aside when ready.
Heat the oil in a large saucepan. Add the garlic and onions and cook until transparent.
Drain the chickpeas and add to the pan. mix well cook covered on medium heat for 2 minutes.
Now add the pepper flakes (you can reduce or increase the quantity according to taste), and the parsley. Blend in and cook for another 5-8 minutes or until the chickpeas are warmed through.
Season with salt and pepper and toss the cooked pasta into the chickpea mix.
Serve hot with extra freshly ground black pepper and red chilli flakes.

I am sending this across to Meeta's Monthly Mingle One Dish Dinners. This recipe is also my very first entry to Ruth fabulous event Presto Pasta Nights!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Gujarati Kadhi

2008-03-03T21:53:00.000-08:00

Hey Folks! I'm back after a short hiatus. February was supposed to be our home moving month, with the actual move planned for the end of the last week. However we had some rather unexpected warm and sunny weather on the weekend of 23-24 February. Given the 100 plus inches snow that we have plowed our way through since the start of this year, the ray of sunshine seemed promising, and indeed too good to pass up. At the very last minute we decided to take advantage of this good fortune that nature had sent us and move a week before planned. There was some unfinished maintenance at our new home, yet we decided to chance it :)

Moving is tough work and while I am still unpacking the boxes (does that ever end??), I made sure the kitchen was set up and functioning on 'Day One'. Now where have I hear that phrase lately?? LoL, but seriously - I needed the inspiration and the creativity to survive the sheer tediousness of the move, the packing, and the unpacking. And what better way to unwind at the end of a long day than to bring together cereals, lentils, vegetables, and spices and watch them transform into beautifully creative meals - with mouth-watering appeal....

While I am sure that many a blog here will find its way linked to 'the move', I think enough said about it for the present. Onto a dish that turns up in many an Indian home on cold winter evenings. It is heartwarming, delicious, nutritious, and wholesome - it is Gujarati Kadhi. Golden and creamy, yet amazingly light on the stomach, this Kadhi is best served with fresh steamed Basmati rice, and a dollop of ghee!!

Ingredients:
1/3 cup chickpea flour
1 cup yogurt
2 cups water, warm
1 tbsp sunflower/canola oil
1/2 tsp mustard seeds
1/2 tsp cumin
1/4 tsp fenugreek seeds
8 black peppercorns
4 cloves
2 dried red chillies
6-8 curry leaves
1/2 tsp turmeric
Salt, to taste

For tempering:
1 tbsp ghee
1/2 tsp coarsely grated red chilli powder

Method:

Pour the oil into a deep, heavy bottomed pan. When hot, reduce the heat to medium.
Add the cumin, mustard seeds, fenugreek seeds, peppercorns, cloves, and red chillies to the oil.
When the mustard seeds begin to pop, and a fragrance emerges from the pan, add the warm water into the spices. Take care when doing this as the oil can sputter when water is added.
Now mix the chickpea flour, turmeric, salt, and the yogurt. Blend well so that the mixture is free of any lumps.
Gently pour this mix into the the water and spice mixture.
Cook the Kadhi on a medium heat stirring constantly. You will notice the mixture thicken and acquire a deeper yellow colour.
The Kadhi is ready when you can no longer taste the rawness of the chickpea flour. set aside.
Prepare tempering by heating the ghee in a small shallow pan. When warm, add the red chilli powder. Pour over the Kadhi.

The Kadhi is now ready. Serve immediately with steamed rice.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Watercress & Potato Soup

2008-02-20T22:38:00.000-08:00

Now there's nothing quite like warm soup on a cold winter's day. And here in the Great Lakes area we appear to be having the coldest, snowiest winter ever. In fact, not only do we have 3 feet snow on the ground, the branches of trees have frozen over and are glittering like shiny ornaments in the bright winter sun! Yes I spent the better half of my day admiring this sight and taking loads of photographs. With the setting sun, I decided to get back in and get some hot soup going.

We love soup so much around here that I have taught myself to prepare it 'from scratch'!! Yes, I make my own soup stock, freeze it, and keep it handy to boil up a steaming hot favourite in a snap. Here's my recipe for our favourite Watercress & Potato Soup.

Ingredients:
2 tbsp butter
1 oinion, chopped fine
1 potato, diced
5 oz watercress
2 cups vegetable stock
11/2 cups milk
Lemon juice, to taste
Salt to taste

To Serve:
Pepper, to season
Sour Cream
Orange peel

Method:

Warm the butter in a large non-stick saucepan. Add the onion and fry over low heat until it becomes translucent. Add the potato and fry for 3-5 minutes. Cover the pan, and cook for 5 minutes over medium heat, stirring occasionally.
Wash the watercress, strip the leaves, and chop the stems.
Add the stock and milk to the pan and once they are warm, add the watercress. Simmer for 10-15 minutes.
Season with salt and pepper, then process in a blender. Return to the saucepan and heat.
Adjust seasoning, pour into warmed soup bowls, garnish with sour cream and orange peel.
Serve with warmed crusty bread or freshly baked biscuits.

I am sending this delicious and nutritious recipe over to Lisa for her wonderful new food event No Croutons Required....

I am also sending this great winter warmer to Jen at the The Left Over Queen. Jen hosts the delightful and very easily accessible web resource: The Foodie Blogroll. It is a superb link, indeed must-have for all Food Bloggers in the Blogosphere!! Thanks Jen!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Rose-Coloured Kalakand Hearts

2008-02-12T11:45:00.000-08:00

Kalakand is a much-loved sweet in Indian homes. It is milk-based treat that graces festivals, marriages, and many more celebratory events.

Kalakand has a melt-in-the mouth feel. It is grainy in texture often due to the multiple milk based ingredients that make it up. The best Kalakand is that which is gently sweetened and allows the combination of both flavour and texture to explode simultaneously in a single bite. Though almonds, cashews, and indeed even walnuts can be added to Kalakand, I find that this indulgent sweet holds its flavour best when paired with pistachio nuts! Needless to say, this sweet is for everyone who loves milk, adores fudge, and has the desire to give in to toothsome delights every so often. And with Valentine's Day round the corner, what better treat for your sweet than these dainty Rose-Coloured Kalakand Hearts!

Ingredients:
340 gms (12oz) khoya/mava
1 cup full-fat milk
3/4 cup Ricotta cheese
1/4 cup sweetened condensed milk
1/4 tsp pistachio nuts, chopped coarsely
1/2 tsp cardamom powder
1/2 tsp ghee (clarified butter)

Method:

Coarsely grate the khoya.
In a heavy-bottomed pan, heat the milk until it begins to boil. Add the grated khoya to the milk. Reduce heat, and blend well, stirring constantly.
Once the khoya melts completely, add the ricotta cheese one tablespoon at a time and mix well.
Cook this mixture on medium-high heat until it begins to thicken. Now add the cardamom powder, pistachios, and the condensed milk, stirring constantly.
When the mixture starts to dry out and it will begin to leave the sides of the pan. Lower heat and cook till the mix dries out completely and begins to take the shape of a lump. You will notice the mixture change colour and acquire a faint rose shade.
Grease a cookie sheet or square cake pan with ghee. Remove the Kalakand on to the sheet, pat down to achieve desired thickness, and let it cool.
Using a sharp knife or cookie cutter, cut into desired shapes.

I am sending this recipe over to Zorra's Valentine's Day: A heart for Your Valentine and to Pooja at Theme of the Week - Valentine's Day. Enjoy the Kalakand with the entire family and friends. Mine can testify - there's no better way to say: I love You!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Mumra Wale Kanda Pohe

2008-02-03T18:03:00.000-08:00

Pohe is an all-round favourite at breakfast on weekends or for a heavy tea. My current favourite is a recipe that I learnt from a friend but have tweaked to taste. This pohe is made not with Pohe Rice (flattened rice) but with Mumra or Puffed Rice. It has a different and unique flavour and texture. But I found that the puffed rice absorbed the flavours better than the flattened rice. Also it retained a moisture and softness that pohe rice tends to lose if not served immediately. This recipe of Mumra Wale Kanda Pohe is for Jhiva for Ingredients: Onions, which this time has been hosted by Radhika of Radhi's Kitchen.

Ingredients:
6 cups Mumra (Puffed Rice)
1 tbsp oil
2 large onions, sliced finely
2 green chillies, slit
6-8 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt, to taste

Method:

Take 2 cups of Mumra in a large bowl. Pour enough tap water over the Mumra tosoak them through. You may have to use your hands to push the Mumra under the water. Allow to soak for 1-2 minutes until they lose their crispness and become soft. Taking one handful at a time, squeeze the water out of the Mumra completely. The Mumra should not retain any water yet hold its shape at this point. Spread out in a large colander.
Repeat this until all the Mumra are in the colander.
Heat the oil in a large pan. To this, add the mustard seeds, and when they pop add the cumin, curry leaves, sliced onions, and green chillies. Cook on medium heat until the onions become transparent.
Now add the prepared Mumra, turmeric, red chilli powder, and salt to taste. Stir in the spices so that all the ingredients are blended well. Cover and cook for 2 minutes.
Remove the cover of the pan, stir, and keep on the heat until the Mumra is completely cooked - about 5 minutes.

Serve Mumra Wale Kanda Pohe hot with a squeeze of fresh lime and your favourite pickle!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Lasun Parathas (Garlicky Parathas)

2008-01-25T22:12:00.001-08:00

Garlic is part of the onion family and is packed with antibiotic and antifungal properties, Vitamin B, minerals, and flavanoids! It is believed to have several health benefits and is believed to help prevent heart disease, high cholesterol, high blood pressure, cancer, and even regulate blood sugar levels.

Garlic is used extensively in Indian foods. Its sharp, pungent taste adds much flavour and richness to vegetables, lentils, and curries. It is sometimes though rarely incorporated in Indian breads, and I have often wondered why this is the case. I love different kinds of rotis and parathas and am always experimenting with them. Here's my recipe of Lasun Parathas for Think Spice... Think Garlic!!

Ingredients:
2 cups whole wheat flour
1/3 cup wheat flour for rolling the bread
1 tsp ghee (clarified butter)
1 tbsp garlic, finely chopped
1 tsp cilantro, finely chopped
1/4 tsp turmeric
Salt, to taste
Water
Ghee/oil, as needed

Method:

Mix all the dry ingredients except the wheat flour for rolling. Add the garlic and cilantro to these ingredients and mix well using both hands. Knead the dough by adding the 1 tsp ghee and water as needed to these ingredients.
Divide the dough into equal-sized ball (size of a key lime). Roll each into a flat disc (paratha) around 3 inches in diameter.
Heat a griddle/frying pan, place one paratha on it. Cook both sides evenly on medium heat. When cooked, remove on a plate, smear with ghee, and keep warm in aluminium foil.
Make all the parathas in the same way.
Serve warm with your favourite vegetable or curry!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Til Gur (Crunchy Sweet Black Sesame Diamonds)

2008-01-21T20:07:00.000-08:00

The change in seasons has always been a cause for celebration amongst peoples across the world. For Indians, one of the most auspicious days on the monthly calendar is marked by Sankranti - the day on which the sun moves from one sign of the zodiac to the other. Of all such days, it it the day of Makar Sankranti that is believed to be the most holy. This is because it is on this day that the sun returns to the Northern Hemisphere thereby marking the end of a long cold winter and the return of spring.

As it is in the month of Magha that the sun enters the Makar Rashi or sign on the zodiac known as Capricorn, this Sankranti is known as Makar Sankranti. The terms come quite literally from the fact that the sun leaves the Tropic of Cancer and enters the Tropic of Capricorn. The ensuing period is also known as the Uttarayan Punyakalam.The most famous celebration of the arrival of this auspicious period is at the Kumbh Mela, celebrated Allahabad, Haridwar, Ujjain, and Nashik.

Makar Sankranti is also celebrated as a harvest festival inalmost all parts of the country. Known as Bhogali Bihu in Assam, Pongal in TN, Lohri in Punjab, Haldi Kumkum in Maharashtra, Khichiri Sankranti in Uttar Pradesh, and Uttarayan in Gujarat, Makar Sankranti is celebrated with kite flying competitions, folk dancing, bonfires, decorating cattle, and of course sharing sweetmeats.

While Mitha Pongal, Kurmure Laddoo, Sarson ka Saag, Khichiri, Ariselu, Ellu, Sugarcane, are all foods made and shared on Makar Sankranti, Til Gur has come to be synonymous with the festival. While Til Gur is often made with white sesame seeds, I have always preferred the taste of black sesame seeds. They impart a delicious flavour and when combined with jaggery give a sparkling look to this evergreen sweet. Here's my recipe for the nuttiest, smokiest, and crunchiest Til Gur ever!!

Ingredients:
1 cup black sesame seeds
1 cup jaggery
1 tsp ghee
2 tbsp raw peanuts
1/2 tsp cardamom powder

Method:

Dry roast the sesame seeds on medium heat until it changes colour and gives off a sweet fragrance. Set aside to cool.
Roast the peanuts in the same pan until the skin begins to fall off, and the nuts become golden brown. Remove into a separate plate. Once cool, remove the peels, and crush coarsely.
Place a heavy-bottomed pan on the hob. Put 1/4 cup water into this and warm slightly. Now add the jaggery and one teaspoon ghee. Cook until it begins to bubble and splutter. Be careful at this stage as the heated jaggery might fly out of the pan. Keep stirring until the jaggery acquires a thickness.
Add the sesame seeds, peanuts, and cardamom powder to the jaggery. Mix well, and cook for 2-3 minutes.
Grease a cookie plate or pan with some ghee. Remove the Til Gur into the thali. Quickly pat down evenly. Once the Til Gur begins to set, mark out squares or diamonds of a desirable size. Cut into pieces once the Til Gur is completely cool.
Store in an airtight container and enjoy with hot tea!!

Cranberry Orange Relish

2008-01-15T20:05:00.000-08:00

For Taste & Create V, I have been paired with Jill of Hey, That Tastes Good! Eagerly, I browsed through Jill's site for a recipe to create. Jill's site was an education for me - it was my first encounter with a blogger who blogs gluten free. Hmmmm, I thought, here's a challenge for me!! After reviewing several recipes that appeared delicious, I settled on the Cranberry-Orange Relish, for several reasons! Firstly, I love cranberries. Secondly, I adore oranges. Thirdly, I am fanatical about relishes. And last but not the least, I had never tried making anything with cranberries thus far.

Jill's original recipe can be found at: Cranberry Orange Relish. It calls for the pulp and zest of 1 orange, 3 cups cranberries, and 11/2 cups sugar to be whisked together in the food processor, refrigerated to blend well, and then enjoyed.

Much as I liked this recipe, I found that I could not follow it exactly. Firstly, my food processor had just given way. And secondly, an uncooked relish would not do too well in my home! I had tried a chutney with pineapples recently, and learnt a lot from the experience. Besides, the moment I saw Jill's recipe, my creative cap came on and I could not resist the cook's licence to create. Here's my version of this wonderful relish.

Ingredients:
11/2 cups cranberries
2 oranges
3/4 cup sugar
1/2 cup water
1" stick cinnamon
1/2 star anise
2tbsp lemon juice

Method:

Peel the oranges, remove any seeds, and chop roughly.
In a large saucepan, combine the cranberries, chopped oranges, water, and sugar. Cook until the sugar melts and the fruit is soft.
Add the star anise and the cinnamon stick, and cool the relish until it reduces in half. Now add the lemon juice. Stir well, and cook till all the liquid is gone and the relish acquires a jelly like mass.
Turn off the heat. Allow the relish to cool, bottle, and refrigerate. Leave for a few days before use.

Enjoy this relish with biscuits, cheese, and cold meats or on a sandwich! Thanks to Jill for an inspiring recipe.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Kulhad Wali Chai (Masala Tea in Earthenware Pots)

2008-01-07T19:24:00.000-08:00

Anyone with any experience of travelling by rail in India will be all too familiar with 'Kulhad Wali Chai'. Served in earthenware glasses which are baked by potters in wood-fired furnaces, this syrupy and spicy Chai carries with it the sweet smell of the earth.

Without doubt, 'Kulhad Wali Chai' beckons the weary traveller and is the ultimate liquid comfort in a glass. I have had a passionate love for tea since I first sipped this concoction as a child travelling between Nagpur and Aurangabad!! For me, chilly winter mornings are synonymous with holding a warm tea glass in my bare hands, slowly sipping this soothing liquid. As comforting as the strum of the guitar to Simon & Garfunkel lyrics:

But look around, leaves are brown now
And the sky is a hazy shade of winter

This one's for jugalbandi Click: Liquid Comfort, January 2008.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Winter Warmers: Healthy Vegetarian Tacos

2008-01-03T21:54:00.000-08:00

Tacos are a great favourite in my home and I am very experimental with the filling I make for for them. Here's a version of some yummy healthy vegetarian tacos that I made last weekend.

Ingredients:
4 large taco shells
1 tbsp olive oil
3 cloves garlic, crushed
1 medium onion, chopped fine
1 green pepper, chopped
1 green zucchini, chopped
1 yellow zucchini, chopped
1 tin black beans, drained
1 Jalapeno pepper, chopped fine
4 medium tomatoes, chopped fine
1/2 cup chunky tomato salsa
1/2 tsp Italian herbs
1/2 tsp crushed black pepper
Salt to taste
1/2 cup grated cheese (I used a mix of Cheddar and Mozzarella)

Method:

Set the oven to 350F. Place the taco shells on a cookie sheet, at least 1 inch apart. Heat for 10 minutes or until they appear toasted and lightly brown. Turn off the heat.
In the meanwhile, prepare the filling. In a wide-bottomed saucepan, pour the olive oil. When heated, add the garlic and fry until it releases a fragrance. Now add the onions, and fry them till transparent.
Add the chopped green peppers, the yellow and green zucchini, and the black beans for around 6-7 minutes. Now add the tomatoes, the chunky tomato salsa, Jalapeno pepper, crushed pepper, and Italian herbs. Blend well, cover and cook for another 6-8 minutes.
Remove cover, reduce the liquid in the sauce if any. Turn off the heat.
Carefully, remove the taco shells from the oven. Spoon in the filling. Sprinkle with 1/4 of the grated cheese. Replace on the cookie sheet. Repeat with each of the shells.
Set oven to 350F. Place cookie sheet in the oven and bake for 8-10 minutes or until the cheese has melted completely.

Rocking The Nutty Boat!!

2007-12-30T21:45:00.000-08:00

A simple entry for jugalbandi Click: Show us your nuts, December 2007.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.