Cranberry and Cottage Cheese (Paneer) Parfait | Another Super Quick Dessert to Enjoy The Holidays

Thanks to blogging that I got many good friends. Thanks to social media for connecting like minded people.One such good friend of mine is Swathi from zestysouthindiankitchen. Very talented and enthusiastic and above all such a humble person , to describe about her.

About a month ago , she asked me if I'm interested in doing a guest post for her.I thought this recipe will be apt  for a Holiday season.I'm sharing a super quick parfait with bright white and red color .
 Please visit here for the recipe here and share your thoughts .

Beet root Halwa quick and easy with condensed milk | Quick Dessert with Beets and Sweetened condensed milk

Wishing you all a Very Happy and Prosperous New Year.Let this year fill your homes with Love , Joy and Peace !!!

Wanted to end this year on a sweet note.Bringing this super easy dessert for you all. All you need is some beets and condensed milk.The rest of the things are quite easy from pantry.

Hope to meet you all in the New Year with lot more interesting and traditional recipes!!

I'm using the regular beets here( beet roots ) here.But I'm sure golden beets look great for this recipe too.Also I like to have some texture to my Halwa , so I have not shredded them very fine.

The aroma from ghee and cardamom along with the crunch of the toasted nuts and the  rich flavors from milk makes me go for again and again.

Ingredients

Beets / Beet roots ..................... 4 cups, shredded
Sweetened Condensed Milk .....1/2 cup
Granulated Sugar .................... 1/2 cup (adjust )
Ghee / Clarified Butter .............. 3 to 4 tbsp
Assorted nuts .......................... 2 tbsp ( Cashews, Almonds, pistachios, pepitas)
Green Cardamom ...................... crushed seeds , 1/2 tsp


Method

• Heat a  wide and shallow pan with a tbsp of ghee and add the beets and saute for 5 minutes.
• Then steam cook the beets( use a steamer / pressure cooker) * see notes
• Mean while dry roast ( toast ) the nuts and chop them roughly.
• Again use the same pan , add the cooked beets , condensed milk and sugar and cook till the moisture evaporates.
• When you see they form a mass , add the ghee and cook for 3 more minutes.
• Add the cardamom powder and along with some  nuts, reserving some for garnishing.
• Turn off the heat when you see a glossy look on the top.

Note

• Do not add water to beets while pressure cooking.Use water in the cooker and a inner container with beet roots to cook this in steam.

Parmesan crusted Garlic Knots

As the days are getting colder and colder , mind and body needs something warm and soothing. These are the days we rely on simple but filling soups. To pair with  warm soups comes this cheesy , garlicky knots.

I generally make the dough ahead and keep them refrigerated. When needed I make some Naan ( leavened Indian Flat Bread ) / Stuffed Buns / Garlic Knots. These knots are slightly crusty on the top and buttery and soft inside gives the perfect touch .

Before I continue with my recipe I would like to thank you all for joining my journey and I wish you all a Wonderful New Year !!

Ingredients

For the dough


Whole wheat flour   ............................  1 cup
Unbleached All purpose Flour .............. 1/2 cup + little extra for dusting
Instant dry yeast ................................ 11/2 tsp
Sugar ............................................... 1 tsp
Warm Water ..................................... 1/2 cup
Warm Milk ....................................... 1/4 cup
Parmesan Cheese .............................. 2 tbsp
Salt ............................................... to taste
Oil ............................................... little bit to handle the dough


For garlic Butter

Unsalted Butter ................................ 1 1/2 tbsp
Salt ............................................... a pinch
Garlic ............................................ 4 cloves( 2 tbsp minced)
Fresh herbs / dry herbs ................... to taste ( I used 1 tsp fresh parsley and 1/2 tsp dry mixed herbs)

Method

• In a small bowl add 1/4 cup warm water , sugar and yeast and mix gently and leave for 10 minutes to proof.
• Later mix all the ingredients with remaining water to form a soft and sticky dough.
• Grease a large bowl with little oil and transfer the dough and cover with a damp cloth and allow it to double in a warm place ( Might take from an hour to 2 hrs depending upon climate)
• Meanwhile in a small saucepan , slightly melt the butter with garlic and herbs( for a minute).
• later add a pinch of salt and set aside.
• Preheat the oven to 375 F.
• Line a baking tray with parchment paper.
• Take out the dough and punch the air out and divide it into 3 equal balls.
• Roll a ball into a disc of 8 inch diameter.( Dust with APF)
• Using a knife/ pizza cutter cut the disc into 1 inch ribbons.
• Now gently  tap each ribbon and make a knot out of it. (let the knot be loose )
• Brush liberally with garlic butter and  sprinkle the grated parmesan.
• Bake for 15 minutes or until golden.
• Brush the top with remaining butter and sprinkle little bit Parmesan.
• Serve it warm.

Note 

• The dough has to be soft and sticky, making a tight dough will result in hard bread.
• If using all purpose flour / maida alone , reduce a bit of water.

No bake Cherry Cheese cakes

Hope you all are  enjoying a great Holiday time. The best part of the season to me is the family time and the festive mood. The oven worked continuously , had so much fun making and sharing some .
Days are getting completely gloomy and giving  me a hard time to click.

I'm a person who would love to cook and share and that too when friends are here ...do I need to mention? While I enjoyed chatting with my best friends, kids were having a real blast and the house was filled with happiness and joy and of course lots of noise.The time just flies like anything when you get to meet some one after a long time.

Will you make something quick as our snack ... called my kiddo. This is now becoming a repeated mantra for him. Thought of making something colorful and healthy to make the boys happy.

The best part was when the 4 year old innocently asked me "Aunty will you pack me some ?"

This is super easy to make . All you need is a colorful fruit and some cheese and approximately 20 minutes. A dessert can't get easier than this.

Ingredients

Cookies ............................ 5 (oats cookies/ ginger snap cookies / digestive biscuits )
Unsalted Butter....................1 tsp ( room temperature)
Ricotta Cheese ...................3/4 cup
Fresh Sweet  Cherries ........ 3/4 cup
Honey ............................... 1/4 cup ( adjust to taste and  you can substitute with sugar  * see notes)
Agar agar Powder .............. 1 tsp
Vanilla Extract .................... 1 tsp

Method 

• Use a blender and blend cookies and butter to make a coarse flakes and set aside.
• Wash the cherries and add 1/4 cup water and bring it to a boil.
• When you see the cherries turn mushy, add agar agar powder and let it  boil for another 2 minutes.
• Once it thickens turn off the heat and add  half of the honey to it.
• While this cools down , mix the remaining honey and vanilla extract  to the ricotta cheese and mix well.
• In a serving bowl , add required amount of crushed cookies mixture and alternately layer the ricotta and cherry mixture in layers.

Note

• If you are using sugar , add sugar to the cherries along with water and cook until mushy and then add the agar agar powder and cook till it resembles jelly.
• You can use any soft cheese like cream cheese , ricotta or mascarpone.
• Make use of any seasonal fruit or fruits to make variations.
• Make ahead and refrigerate for later use.

Potato Pancakes | Lunch Box Special

Sometimes things doesn't happen as and how it was planned to be.But the same things, sometimes brings the best out of you. This is the story behind this potato pancakes.

This month has been one of the busiest months for me.I'm a person who goes by plan for my routine.
Two days back, it was a busy morning and aloo parantha ( potato filled roti) was the plan for my kiddo's lunch box and I was already boiling the potatoes.

Slowly the boy peaked in and said "Amma , Could you please make something special for my box ?"
There it started and whipped up things together and  there this potato pancake is born. To me , this is something similar to our aloo tiki but for him the cheese and little but with his favorite herbs made it special.

This makes a wonderful snack for kids party too and add little bit of chopped green chillies to pair with a cup of coffee ? tea for your cold evenings.

Ingredients

Potatoes , boiled and peeled ................... 2 large
Unsalted Butter ...................................  2 tbsp
Cheese ............................................... 2 tbsp (grated )
Salt .................................................... to taste
Pepper ............................................... to taste
Mixed Herbs ....................................... 1/2 tsp
Finely chopped spinach ....................... 2 tbsp (optional)
All purpose flour ................................ 1 1/2 tbsp
Oil for shallow frying

Method

• Mash the potatoes thoroughly. Slightly melt the butter.
• Mix everything together with a spatula and make a dough.
• Dividee it into equal sized balls.
• Heat a griddle on medium heat. 
• Grease your palms with some oil.
• Flatten each ball to the desired size and thickness.
• Cook it in the griddle , drizzling some oil along the edges.
• Flip and repeat the same for the other side too.

Note

• I have added some finely chopped spinach for health benefits, you can omit this.
• Other grated veggies can be added to make it a more healthier version.

Cranberry Kara Kuzhambu - A Lip Smacking South Indian delicacy with cranberry

                                   Thoughts lead on to purpose, 
                                    purpose leads on to actions,
                                    actions form habits,
                                    habits decide character,
                                    and character fixes our destiny.
                                                                  - Tryon Edwards
 

  
My love for cranberry continues. Last week was quite hectic and I was in the mid of so many things.That weekend,when I was coming out of my bedroom, that house smelled awesome and something new.My better-half was there in the kitchen ,doing some busy cooking leaving me clueless.The look was even more appealing. I must say that was one of the most awesome gravies I would have ever tasted.

After tasting the same, he told me that the kuzhambu / gravy had cranberries in it. I was blaming myself for not making an attempt like that.Out of the box thinking always brings a kind of uniqueness.I have made this 3 times so far.You can understand how crazy I'm with this stuff.

This is one such quick gravy / Kuzhambu you can make ahead and relish later.Longer it waits, better it tastes.I used onion and tomato to enhance the taste.You can make a No onion garlic version too.

Ingredients

Fresh Cranberry ................................ 15
Onion ..................................... ..........1 , finely chopped
Tomato ............................................. 1, finely chopped
Tamarind ........................................... 1 tsp , tightly packed
Turmeric ........................................... 1/2 tsp
Asafetida ............................................ 1/4 tsp
Sambar Powder / Vatha Kulambu mix ..... 1 1/2 tsp
Salt ...................................................... to taste
Sesame Oil ............................................ 2 tbsp
Mustard .............................................. 1/2 tsp
Fenugreek seeds .................................. 4
Curry Leaves ........................................ 1 sprig

Method

1. Soak tamarind in half cup of warm water and extract the pulp.
2. Make a puree of cranberry with little water.
3. Heat oil in a deep pan / kadai
4. Add mustard seeds and fenugreek seeds.
5. Once mustard crackles, add chopped onion and curry leaves.
6. Saute until the onions become translucent.
7. Now add the tomatoes and turmeric and cook till they turn mushy.
8. Add the sambar powder / vatha kuzhambu mix and cook for 30 seconds.
9. Now add the cranberry puree and saute for 3 minutes.
10. Add in the tamarind pulp , salt and asafoetida .
11. Adjust the consistency by adding some water if needed.
12. Allow it  boil and become thick.
13. Once you notice the oil floating on the top, the gravy is ready.

Enjoy this over a bed of steaming rice. Roasted paapad / appalam will do more justice .

Vatha Kuzhambu Mix

Pepper ...................... 10
Red chillies ............... ..2
Fenugreek seeds .......... 4
Toor dal .................... 1 tsp
Urad dal .................... 1 tsp
Channa Dal ............... 1 tsp
Curry Leaves ........... 5 / 6 leaves.

Method

Roast everything(except curry leaves) on a low flame until golden brown( dry roast).
Turn off the heat and add curry leaves, this will get roasted in the pan heat.
Grind it to a fine powder.



 

Cranberry Pickle | Cranberry Preserve |Cranberry Oorugai

I loooooove pickles and by this time you would have noticed that I'm much on the spicy side. Yes. I try to make another variety before my pickle jar gets empty to maintain the supply chain. But ,very limited quantity (else pickle would end up as a side dish!) is what I consume as that is how it is supposed to be used.

I love cranberry for the sharp acidic nature. I make a rice recipe with it often.But after Thanksgiving ,  got some more on good deals. This is exactly when I met Simi Jois through FB. I was like a small kid visiting Disney for the first time (spellbound , dumbstruck .......) when I visited her blog,turmericnspice.Each and every picture inspired  me so much that made me realize I have a long way to go.And there I saw her spicy cranberry pickle.The same minute I decided to try that.

Here I'm with my cranberry pickle with slight modifications to suit my taste buds.I tried making a small quantity . I have used sesame oil ( Since I got the mindset nallenai illama oorugai illai meaning no pickle without sesame oil from my mom.Also I haven't used molasses.

On seeing that bottle with pickle,My husband would ask me "When are you going to let me try that?".
I used to tell him, this is not instant pickle,let's just wait so that the pickle gets ready. After two weeks time, today I tried tasting them.verdict - irresistibly delicious !! A big thanks to Simi once again.Now I would eagerly wait for the arrival of fresh cranberries.

Ingredients

Fresh Cranberry .................................1 cup
Mustard seeds..................................... 1 tbsp
Fenugreek seeds ................................. 11/2 tbsp
Asafoetida ........................................... 1/2 tsp
Sea Salt .............................................. to taste
Red chilli Powder ................................ 2 tbsp
Sesame oil ............................................ 3 tbsp
Turmeric ............................................. 1/2 tsp


Method

• Wash and dry the cranberry completely.
• Dry roast the fenugreek seeds until  a little darker than golden brown in a slow flame.(do not brun them) and keep it aside.
• In the same pan , dry roast the mustard a bit,they need not crackle and let it cool.(alternately,you can sun dry also)
• Once mustard and fenugreek cools down , transfer to a blender along with sea salt ,turmeric, red chilli powder, asafoetida and blitz until coarse( I like little texture, you can make it fine too).
• Now heat oil in the same pan and turn off the heat and add the ground mix.
• Now mix it with cranberry and transfer in to a glass container once it cools and allow it to get ready for 2 to 3 weeks.

Note

• Little  it of water can ruin the pickle, so completely dry them.
• Always use clean dry spoons.

Tomato, Cheesy Salsa Fresco Quesadillas | Guest Post By Nisha

Winter is around the corner and it feels good to have some extended hours of sleep, snuggling tightly . Also some quick and easy cooking as the weather makes you slightly lazy (!?). Today , I'm bringing one such recipe for you .

Well, today , my friend Nisha Pillai  from Mamma's Melting Pot is here to share her yummilicious recipe with you all.The basic connect between us is food and we met through FB on common grounds as she says. Not only her voice, she is also such a sweet person to come across .While food being the common connect , her flavor bursting recipes always amaze me with its own creativity and simple techniques .

Many thanks to you Nisha for taking her time and sharing her recipe with us.

Now let's hear from Nisha.

Hi everyone,
I am honoured to be penning down a guest post for my friend and fellow blogger Sujatha. Sujatha has always been a special friend since the day I met her at our common grounds on Facebook. Her beautiful images, attention to detail and sweet replies to every single comment or query is what makes me look forward to every post of here. Her cooking style has a simplicity and elegance that reminds me of my grandma's home and kitchen.
Vegetarian cooking does not come easy to me as much as I love to binge on it. I was a brand new bride who didn't know anything about cooking when I came to U.S, almost one and a half decade back. So my cooking style has very strong American influences but stronger Indian roots. But living here and raising non veggy loving kids, I have my own creations to sneak enough veggies into their plate and mine.
So for my guest post, I am posting a simple vegetarian snack post. This is very simple and customizable and hope my technique is easy enough to follow.

 Tomato, Cheesy Salsa Fresco Quesadillas (makes 2 quesadillas)

Ingredients:

1 large ripe tomato finely chopped
1 small onion finely chopped
1 tbsp finely chopped cilantro
3-4 finely chopped green chillies
1/2  tbsp juice of lemon
salt and pepper- as needed
4 burrito sized quesadillas
1 cup grated Mexican Cheese blend or 6 slices of American Cheese slices
Oil 4 tspn

Method:-

• In a bowl, mix together the tomatoes and onions and squeeze the lemon juice and salt in it and let it sit for 5 minutes. After 5, drain it in a colander and gently squeeze it to remove any extra moisture, mix in the cilantro and re-season if needed.
• In a large griddle big enough to hold the tortilla flat, heat 1 tsp of oil in medium high heat. Then reduce the heat to 35 percent capacity, put one tortilla on top of the oil and using your palm or a spatula, rotate it so that oil spreads on the entire tortilla. Now spread 1/4 cup of cheese on the tortilla and  sprinkle half the tomato mixture then sprinkle another 1/4 cup of cheese on top.
• Put the other tortilla on top and gently press on top to get the stuffing inside to settle. 
• Now invert a plate on top of the quesadilla and placing a palm on the top of the plate, flip the pan to dump the quesadilla unspilled onto the plate. Add another tspn oil to the pan and gently slide the quesadilla, tugging lightly on the tortilla at the bottom and sliding it onto the oiled griddle.
• Cook for a minute or until the bottom turns golden and toasted, and the cheese inside melts. 
• Remove the quesadilla onto a cutting board and let it cool down for about 3 minutes.
• Repeat the process with the remaining salsa, cheese and quesadilla.
• Cut the toasted quesadillas using a pizza cutter into 4 quarters and serve hot, with guacamole or sour cream if desired.

Note 

• In case you are using the cheese slices, cut each slice diagonally in half, until you have 12 triangles in all.
• On the tortilla, make a pinwheel pattern with 3 triangles and spread the salsa mix on top. Now, making sure the slices are not on top of each other but rather in alternate positions from the first layer, add 3 more triangles in the pinwheel pattern. This positioning is a little nerdy like me, but ensures the cheese reaches all corners. Now top with another tortilla and follow the recipe in toasting.

Lemon Pickle | Lemon preserve South Indian Style

We , Indians love pickle. Across the country , you get to taste variety of pickles, be it with roti or with rice. Often the pickling ingredients remain the same while the main ingredient differs from state to state with the availability of fresh produce.Also, one can notice the intensity of heat in a pickle increases from North to South.From a simple household meal to that of a royal restaurant feast, every meal includes at least one pickle.

My grandma is just an expert in cooking and she excels when it comes to pickles. Cut mango pickle and poodu orrugai (garlic pickle ) are my favorite picks among all other varieties.Knowing our love towards these pickles, she would walk all the way to our house carrying a small jar of pickles whenever she makes some. While these pickles being tasty to the buds it also aids in digestion by increasing the secretion of saliva, she used to tell us.

Usually , they make pickles in bulk in oorugai parani (tall pickling jar ) and tightly cover with a white cloth and a lid ,with mustard, turmeric and fenugreek being natural preservatives .We, kids aren't allowed to go near it.For day to day servings, there will be a small jar of pickle and that too with a strict protocol( clean hands, long  and dry wooden ladles).

I prefer homemade pickle than a store bought one.Often, the reason being you get the control over the salt in take and also get to eat fresh and preservative free pickles.This lime pickle goes well with rice, dosa, uthappam, upma and paratha . My favorite combo is creamy curd rice (thayir saadham ) and this pickle. You can see this from my pictures.

Ingredients

Lemon .............................. 6 , fresh and juicy, ( I used US  lemons, if using Indian variery,10 lemons)
REd chilli powder ............... 4 tsp ( or adjust to your spice level)
Fenugreek seeds.................  3/4 tsp
Turmeric ..........................  1 tsp
Salt .................................. 3 tsp (adjust to your need)
Mustard seeds .................... 1 tsp
Asafetida ........................... 1 tsp
Sesame Oil ......................... 3 tbsp

Method

• Wash and dry the lemons .Cut them to bite size pieces discarding the seeds.
• In a clean glass bowl , mix salt and trumeric along with lemon pieces.
• Keep it tightly covered for 3 days, just giving a gentle mix everyday.
• After 3 days , you will notice lot more liquid than it was in day 1.
• In a pan, dry roast the fenugreek seeds to golden brown and grind it to a fine powder.
• Add the fenugreek powder, red chilli powder and asafetida and mix well.
• Heat oil in a pan and add mustard seeds.
• Once the mustard crackles, take off the pan and allow the oil to come to room temperature.
• Pour it over the prepared pickle and transfer it into a glass jar / bottle.
• It takes a week to 10 days to get ready.

Notes

• For longer shelf life, refrigerate it.
• Always use a clean ,dry  wooden spoon.
• If you can't get sesame oil, you can choose canola / vegetable oil.

Thayir Saadham | Creamy curd rice | Rice with yogurt and story about Thanksgiving

“Not all of us can do great things. But we can do small things with great love.”
                                                                                      - Mother Teresa

Hope you all had a lovely Thanks giving and great weekend ! It takes time to settle down after a long week end, usually , to get prepared mentally to face the upcoming week . Not to mention to set right the messy house when you have a hyperactive kid(!)

Though I'm living in US fro the past 5 years, I have never adopted the custom of Thankgiving.
This time also I had no plans to do so until my kiddo shooted some questions at me.Here is the conversation, for you .

Kido : Amma , what's the plan for Thanksgiving meal?
Me: You know, regular lunch.

Kido : But why?
Me : We don't have that in our custom.

Kiddo : You only told me,'if something is good to follow we should take it forward'.
Me:  Yes. But we thank God Sun who helps in harvest by a festival called Pongal/Sankranthi.

Kiddo : Ok, you thank God Sun but what about the rice kernel ? Why don't you thank ?
Me : Blank ... then , Alright let's make it happen this time.

I had made my plans that night so that I can put up everything on the table . Enjoyed making as well as eating vegetable dhum Biriyani, Cucumber raitha, Paneer Tikka, Salad and Pineapple Halwa/Kesari.But as everyone was around me giving no time for me to click, I can't share them here. But soon ,will try to share.

But after some heavy food , shopping at odd times, the entire routine was at toss.That's when your body and mind will long for a simple and soothing food.These are the moments I make creamy thayir saadham ( Curd rice) and simply enjoy with a pickle.This is an authentic recipe which is often served as the final course of meal in any restaurant or house hold.

Ingredients

Rice .......................................... 1 cup
Fresh yogurt /Curd ....................... 2 cups, preferably homemade
Milk ........................................... 1/2 cup, boiled and cooled to room temperature
Butter ......................................... 1/2 tbsp
Salt .............................................. to taste
Fresh curry leaves ......................... 1 sprig
Fresh coriander leaves .....................2 tbsp, finely chopped
Cucumber .......................................1/4 cup, diced
Mustard seeds.................................. 3/4 tsp
Ginger .............................................3/4 tsp, peeled and finely chopped
Green chilli ..................................... 1, finely chopped
Urad dal .......................................... 1/2 tsp
Oil .................................................. 1 1/2 tsp
Mor Milagai ..................................... 2  ( cured green chillies in curd)

Method

• Cook the rice until soft , I pressure cooked with 3 cups water.
• When the rice is still hot , mash it well along with butter and salt with a wooden spoon.
• Make sure that you mash it really as it helps in achieving the consistency.
• After the rice cools down a bit add curd/yogurt and milk.
• Now the rice should look creamy, adjust with curd , milk if you need more .
• Stir in the cucumber and coriander leaves .
• Heat oil in a small wok/kadai .
• Add the mor milagai and saute until it turns brown.
• Add mustard seeds, urad and saute for 30 seconds.
• Once mustard crackles and the urad turns golden brown add the ginger , green chillies and curry leaves and saute for another 30 seconds.
• Pour this tempering over the prepared rice and mix well.

Simple tempering with mustard and urad along with ginger and aroma from curry leaves and mor milagai and crunchy bits of cucumber , oh I'm again salivating as I describe ...

Enjoyed this humble rice with a homemade lemon pickle and I must admit it was a bliss.


Notes

• You can skip mor milagai, if you don't have but it gives a wonderful flavor to this rice.
• You can add some diced fresh grapes or raisins too.
• You can add thinly sliced coconut pieces and grated carrot for a variation too.