Holiday Spiced Apple cake

Where to start,I'm not sure. What to share I'm not clear. But I'm just going with the flow. It was one winter morning that we got connected to each other.Thanks to FB without which we wouldn't have met. We took our time to know each other. The first thing  that clicked for me is the straight forward approach. Slowly we started understanding each other. From that minute to until now , this is one such relationship I would cherish my life time. What relationship am I talking about ? Any clues....

Whether I'm bored , whether I'm confused , whether I'm super energetic, I have something to share . This one such bonding has given me so much . I have grown in leaps and bounds as a person and as a blogger. I have realized my pitfalls and started working on them. When hundreds are ready to pull you down when you are confused, this one will  be there to guide you, help  and constructively criticize . My day never ends without OUR little time. It is very common to help whenever you have a free time. But this one is a super busy bee, who works full time , but always plans things perfectly , which I feel is the ultimate strength.

Those where the days we send greetings with personalized messages, handmade ones , then came telephones to pass messages instantly. Now everything is through FB and Whatsapp. But this one made our Diwali a memorable one with her hand crafted tea and a personalized message leaving us emotional.

If you are still clueless , it's none another than Dolphia Nandi Arnstein from Storyofcooks. And after all. November is about Thanksgiving. I don't cook a ThanksGiving meal , that's when I decided to cook something and dedicate a post to someone who has been special to me.

Now coming to this apple cake, this is simple and straight flavors, mild sweet making it perfect coffee or tea time cake. I didn't wanted it to be rich , but you can add chopped nuts or dry fruits , if you prefer.

I have used white wheat flour , as I like to avoid all purpose flour/ maida. It's totally your choice. You can chose a combination of whole wheat flour and APF combination too.

Ingredients

White Wheat Flour ...................................... 2 cups
Dark Brownsugar .......................................1 cup
Butter ....................................................... 1 stick / 1/2 cup room temperature
Milk .........................................................1/4 cup
Egg........................................................... 2 large
vanilla Exgtract ........................................ 2 tsp
Salt ....................................................... a pinch
Baking Powder ...................................... 1 tsp
Baking Powder ...................................... 1 tsp
Ground Cinnamon ................................... 1.5 tsp
Nutmeg ................................................... 2 pinches, finely grated
Cardamom ...............................................1
Cloves ....................................................2
Apples ..................................................1 cup grated
Apples ................................................ thinly sliced for garnish

Method

Grease a bundt pan with butter and set aside.
Preheat the oven to 350 F.
In a spice grinder , grind cloves, cardamom  with nutmeg and cinnamon.
In a medium bowl , sift together the flour, spices, salt , baking powder, baking soda.
In a large bowl, whisk together butter and eggs one at a time.
Add in the sugar and beat well along with milk. Finally throw in the grated apples and stir well.
Now mix the dry ingredients into the wet ingredients in batches.
Try not to over do the mixture.
Transfer to the prepared pan and place it in the top rack.
Cook for about 25 minutes or until the tooth pick inserted in the middle comes out clean.
Cool the cake and move it to the serving platter.
Arrange the thinly sliced apples and dust with a bit of spices to garnish.

Deepavali lehiyam

Wish you all a Very Happy Diwali !!! May the festival of lights fill your homes lots and lots of peace and prosperity !

When Diwali comes , our homes will be filled with sweets and savories. In Tamil Nadu , we have a tradition of making sweets and savories , and most importantly this Lehiyam. This involves jaggery , so do you think it's a sweet ? This contains loads of fresh ginger, now do you think this is a savory? If you have chosen any one of these, you are totally wrong. This is a kind of medicine we prepare to aid digestion as we might end up eating a lot of sweets and savories.

The prior night of Diwali , friends will be coming for sleep over and all girls will be having mehandi (tradition and natural tatoo). That night will be filled with endless chats, giggles and laughter.

The Day of Diwali begins usually with a heavy and loud noise from the fireworks to help us wake up(?). Mom would have prepared a special oil with pepper and ginger and she would generously apply a handful on our head and we will have a hot water bath chanting the holy bath sloga
" Ganga Cha Yamuna Chaiva Godavari Saraswati, Narmada Sindhu Kaveri Jalesmin Sannidhim Kuru"

which literally means I invoke , water from holy seven rivers  into this water to become pure and blessed.

Mom would have kept our new clothes in front of God in a Manai( wooden plank). We pray God and get ourselves dressed up with all new clothes and accessories and lots of flowers too.The first thing that we eat on this day is this medicine to prepare our tummy. By that time Dad would have prepared a small hurricane lamp to help us with our fire crackers.  
Breakfast will be usually all the savories and sweets (Bakshanams) along with a tsp of this medicine. Some homes prepare Idli and chutney .

All these  traditional  and festival memories are so fresh , which i cherish the most and I feel it's my responsibility to pass it on further.

As you all might know about the medicinal properties of ginger , cumin and coriander, all these are the basic ingredients. If prepared in a correct manner this medicine stays well for up to an year in the regfrigerator. Every morning you can take a small marble size portion and help you regulate your appetite and aid in proper digestion.

Ingredients

Ginger ..................................250 gms
Cumin Powder .....................50 grms
Coriander Powder................50 grms
Jaggery.................................500 grms
Ghee ................................. 3 tbsp

Method

• Wash and peel the ginger, slice them into roundels and grind to a fine paste without adding any water to it.
• Now add the cumin and coriander powder and mix well and set aside.
• Mix jaggery and 1/8 cup water in a heavy bottom pan and heat in medium to let the jaggery melt.
• Now strain the jaggery syrup to remove any impurities and bring it back to the same pan.
• Heat in medium and let the jaggery syrup thicken to consistency that when you drop some in a bowl of water , you will be able to roll it well.
• Now add the ginger +cumin+coriander mix and cook in low to medium flame.
• About after 15 minutes of cooking , add 1 tbsp of ghee and keep stiring.
• later after another 5 minutes add another 1 tbsp ghee and again keep stirring.
• After another  minutes, you will see the mixture is becoming a single mass  now add the remaining 1 tbsp ghee and cook.
• In about 2 or 3 minutes you will see the mixture leaving the edges of the pan and resembles that of halwa.
• Turn off the heat and remove it from the stove.
• Let cool completely and transfer to a clean air light container,preferably steel one.
• After its completely  cools down , keep it refrigerated.

Serving Suggestion:

One marble sized ball every morning.

Sweet Potato Tikki with Cranberry Chutney

It's been a while since I'm here.Hope you guys are doing good. Well , at times we need to priorotise. It's Friday and I know my boy will be expecting something special. So managed to make this yummy and quick tikki and chat pati cranberry chutney to go along with it. If you wonder what tikki means, think of croquetts  or a small patty . This is not a deep fried version so eat guilt free and enjoy.

This Indian version of croquettes are yum with full of textures and flavors unique with Indian Cuisine. I've added some corns to get that crunch and slight sweetness from sweet potatoes along with earthy and warm roasted cumin , spiciness from chillies and some dry mango to cut through sweetness and loads of fresh coriander leaves, it's a riot of flavors in the mouth.

Tikkies ready to get shallow fried

Hot tikkis with a lip smacking dip can give you a best company when the weather is gloomy and ready to pour. If you like coffee or masala chai , then you can start a party there. Hope to meet to all with lots of writing and a good recipe, probably soon.

 Sweet Potato Tikki

Ingredients

Boiled Sweet Potatoes ..............................1 cup mashed
Corn ......................................................... 1/4 cup
Gram Flour ...............................................1 - 1 1/2 tbsp as needed
Green Chile................................................2 finely chopped
Roasted Cumin Powder..............................1/4 tsp
Turmeric Powder........................................1/4 tsp
Dry mango/Amchur ..................................1/4 tsp
Salt ......................................................... to taste
Fresh Cilantro ...........................................1/4 cup, finely chopped
Bread crumbs........................................... 2 tbsp
Oil ......................................................... 2 tbsp

Method

You can steam cook or roast in ovet to get the potatoes cooked to soft, peel and mash it well.
Mix everything else together other than oil and breadcrumbs.
Grease your hands with a bit of oil and divide the dough into equal sized balls.
Press between your palm to make a patty.
Coat them in breadcrumbs and arrange them in a platter/ baking tray in a single layer.
Cover with cling wrap and refrigerate for 30 minutes.
At this stage, remove them from refrigerator and  freeze in Ziplocks for later use.
Heat oil in a shallow frying pan in medium and arrange in the  pan and cook till golden brown on both sides.

Cranberry chutney

Ingredients

Cranberry .................................... 1/4 cup
Oil..................................................1 tbsp
Asafetida/hing ................................. apinch
Red Chilli Powder............................ 1 tsp (adjust to heat)
Mustard............................................1/2 tsp
Salt ................................................. to taste
Curry leaves................................... few

Method

Heat oil in a deep pan/ Kadai.
Add mustard and curry leaves and allow them to crackle.
Add cranberries with rest of the ingredients and allow it cook til the berries break up and turn soft.
Add 1/2 cup of water and allow the chutney to boil.
Once the oil floats on top, turn of the heat.

 

Navarathri and Caramel Aval Payasam | Caramel Poha Kheer |

Happy Navrathri to all of you. Lots of interlaced memories around this festival. Navrathri a sanskrit word meaning nine nights(ten days) to worship Goddess in her different forms The first three days as Durga , the next three days as Lakshmi and the last three days Saraswathi. The tenth day is celebrated asVijaya Dasami .Every region in India has its own tradition . The city turns colorful and you'll notice more liveliness. You can read this post about Durga puja from my dear friend Dolphia to know about the Bengali traditions associated with this puja.

In Tamil Nadu ,  we start our preparations a week before as we arrange idols of god and related for the nine days pooja and we call it Golu. As kids we will look forward to this as we will be enjoying our quarterly holidays. The real fun begins when we get to open the idols wrapped in old clothes and papers from the trunk box. Some will be sparkling and some will need little bit touches. And the other fun is to set your garden set up to make an interesting golu. Amma used to allow us to bring in some soil and happily we will throw in some mustard seeds to get a natural grass set up.

The first three days we worship Goddess as Durga to destroy the evil mind and gain noble thoughts.
The next three days as Lakshmi to gain purification of mind and the last 3 days as Saraswathi to biuld knowledge on our purified mind. I remember Amma chanting slokas all day long and finally ending the morning pooja with Lalitha Shobanam and offering prashad to Goddess.Usually the morning neivedyams will be some form of sweets . Evening a simple arathi with another prasad , usually sundals ( lentils / beans boiled and sauted with simple tadka).

The most interesting part would be in the evenings you can plan and dress up in different costumes and visit other golu's (other houses) to show case your costume and taste some sundals and all accross the walk you get to discuss and compare about costumes with friends...You get to see so any police man , musicians, some kids dressed up as women with saree and boys with dhotis.... so much fun ... those were the days....

The eighth days is worshiped as Ayutha Pooja and the ninth day as Saraswathi pooja. We arrange all uour books before Goddess Saraswathi and is a norm that we don't read that day. The tenth day is Vijaya Dasami ... meaning victory by gaining good knowledge. I remember my Paati ( Grandma) saying , first you throw all bad thoghts, clean your mind so that you can gain knowledge....This is the day we pray Goddess and take a book from the set and read.

Now for the recipe, it is a quick version of payasam , you can make this in under 30 minutes from start to finish.


Ingredients

Aval / poha/ beaten rice................1/4 cup
Sugar ............................................1/2 cup or little lesser
Whole milk ..................................2 cups
Saffron......................................... few strands
Cashews and raisins ................... few
Green Cardamom....................... 3 , crushed
Nutmeg Powder .......................... a pinch
Salt ............................................. a tiny pinch
Ghee ......................................... 2 tbsp

Method

• Warm the milk and add saffron strands and set aside.
• Heat a tablespoon ghee in a heavy bottom pan and roast the cashews and raisins separately,set aside.
• Add remaining ghee to the pan and roast the poha/ avan/ beaten rice and roast until a nice aroma comes , just for about a minute or so and set aside.
• Now add the sugar to the same pan and keep cooking until it is caramelised and a beautiful color is achived.
• Now slowly remove the caramel from heat and stir in the milk with saffron whisking continuously.
• This is the right time to add in nutmeg powder.Let the milk come to a full boil and reduce a bit. 
• Now add in the poha/ aval and cook until it is cooked well and the mixture comes to a kheer / payasam consistency. 
• Add the crushed cardamom just before taking it off the heat.
• Finally add in the roasted cashews and raisins. Enjoy hot or cold.

Kathirikkai Pitla | Curried eggplants in rich coconut gravy

If you ever wonder why I come up eggplant recipes, I have only one answer, I'm a hot core fan of this humble vegetable. This time I'm bringing a typical South Indian Tambram recipe. As a kid I've never liked this gravy because of complex texture and flavor but Mom makes it especially for my sister. She can eat this gravy even in her dreams. As they say ,you never know the value of certain things when it is readily available.

As a new bride when I used to cook , my Father-in -law used to  ask me if I know to make a kathirikkai kootu( Brinjal kootu) and I would be amused to hear this. When mother in law prepared this I could figure it out that kootu is nothing but this pitla that my mom makes.

This is also called Rasavangi as it is generally served with Rasam. So many names to confuse people like me. But I'm more used to an ultimate combo of eating this along with Mor Kuzhambu (Southern Counterpart of Kadhi from North).Steaming hot rice , this pitla , some pakodas / potato fries along with mor kuzhambu .... bliss is the word.

As you know every house hold has their version for this. Usually black chickpeas is added in this gravy but it's a tradition in my In-Laws family to add  fresh peanuts , which naturally adds a bit of sweetness to this gravy. I make both variations. It's also very common to see bitter guard pitla or cluster beans pitla in some households.

Here are some more for eggplant lovers : Enna kathirikkai Kuzhambu / Baby eggplants in spicy gravy, Roasted eggplats with Za'thar

Ingredients

Eggplants / Brinjal ........................................ 1/2 lb
Fresh Peanuts..................................................1/2 cup or soaked black chickpeas
Tamarind ..................................................... 1 tbsp , tightly packed or 1/2 tsp tamarind concentrate
Toor Dal ........................................................ 2 tbsp , boiled and mashed.
Turmeric powder......................................... 1/2 tsp
Asafetida / Hing ........................................... 1/4 tsp
Salt ............................................................... to taste

To roast and grind

Dry red chili ..................................................4
Coriander seeds............................................ 1 tbsp
Channa Dal .................................................. 1 tsp
Toor dal ........................................................1 tsp
Shredded Coconut .........................................1/4 cup
Coconut oil ................................................... 1 tsp

To temper 

Coconut oil ..................................................... 1 tbsp
Mustard seeds................................................ 1 tsp
Urad dal ......................................................... 1/2 tsp
Curry leaves ................................................... few
Shredded coconuts .......................................... 1 tbsp

Method 

• Soak  tamarind in 1/2 cup warm water and extract the juice by adding 1/2 cup water. if using tamarind concentrate, add 1 cup water to 1/2 tsp of concentrate.
• Boil the peanuts until just boiled to leave some crunch to it. If using chickpeas soak them for  8 hrs and pressure cook until done.
• Wash and chop the eggplants into 1 inch cubes and immerse in water.
• Heat a deep pan  and add the ingredients listed under roast and grind except cocnuts.
• Once the dals are roasted fine, transfer to a plate and roast the coconuts till golden brown.
• Grind them to a coarse paste and set aside.
• To the same pan add the eggplants and tamarind juice. Stir in the boiled peanuts/ chick peas , salt , hing , turmeric . cover and cook til the raw smell of tamarind is gone and the eggplants are soft.
• Now add the ground paste, boiled toor dal and allow it to cook for 10 minutes in slow flame.
• You can check the consistency and add water if the gravy is very thick.
• Heat a shallow pan a tbsp of coconut oil and add the ingredients other than coconut.
• Once the mustard is done crackling and the dal is golden add the coconut and cook in a slow flame until golden brown.
• Pour this tempering over the gravy, cover with a tight lid and turn off the heat.

Golden Beets Salad with yogurt mint vinaigrette

Hope you guys are doing well. It's been two weeks since I met you all. Sometimes when my hands are filled with jobs, I had to prioritize. I felt like missing something when I don't touch my camera.
It's Fall here and colors every where. And of course our days are chilly and nippy.So thought of bringing something bright and colorful to share with you all.

These golden beets are from a local farm store. After finishing the greens, these golden beauties were just waiting . I have the tendency to postpone beets as I hate cutting them(also their bleeding nature).
yes, I did the same with these golden beets too. Now I really feel these are much better than the regular ones.

Colorful being the theme, I decided to dress up  the beets in a bit different way from usual . After giving some thought process, settled on serving this salad over a bed of blanched greens. I have used spinach , you can use any green . Garlic, mint and cilantro with yogurt .....  just too good to brighten the mood.And the final touch of adding that extra zing happened with our own chat masala .

Together it was a medley of different textures and flavors . The trick is to cook the beets just right enough to have that crunch. Adding some chopped nuts is purely optional. It will be better when beets stay warm and the yogurt dressing slightly cold. I loved the experience totally from cooking and clicking to tasting.

Ingredients

Golden Beets ........................................ 2 medium
Baby Spinach........................................... i cup
Extra Virgin Olive Oil............................ 1 1/2 tbsp
Lime juice.............................................. 1 tsp
Salt ....................................................... to taste
Ground pepper .................................... to taste
Fresh Mint .......................................... few

Yogurt Dressing

Fresh Plain yogurt ................................. 1/2 cup
Fresh Mint leaves.................................. few
Fresh cilantro leaves........................... 2 sprigs
garlic.....................................................2 cloves
Salt .................................................... to taste
Ground pepper .................................... to taste
Chat Masala........................................ 1/4 tsp

Method

Wash and peel the beets.Steam just until done.
Clean and blanch the spinach leaves for 5 seconds in hot water and immediately give them ice bath.
Mix oil, lemon juice salt , pepper until emulsified, stir in the minced mint leaves.set aside.
Mean while for yogurt dressing , strain the yogurt over a cheese cloth , we need a smooth thick yogurt.( Avoid this step by using  plain greek yogurt too)
Blitz garlic, mint, cilantro together in a blender and stir that in to yogurt.
Add in the chat masala , salt and pepper. (prepare this ahead and refrigerate for a day or 2)
Once the beets are ready to touch , dice them into bite size cubes.
To assemble, toss the spinach with a little bit of lime dressing and arrange in a plate or bowl.
Toss beets with same lime dressing in a bowl and top them over the bed of spinach.
Add a generous scoop of yogurt mint dressing.

Note

Use any salad green of your choice.
Yogurt has to be fresh not sour)
You can add toasted nuts to make it more healthy.
You can find Chat Masala in any Indian Grocers, it adds a unique taste.

Appam with vegetable stew | No yeast no soda recipe

The more you are away  from your kith and kins , the more you feel for them. You tend to stay close to your roots to regain that comfort and soothing feeling that you miss by staying abroad.Well, to me Food is the main way I chose to cherish the interlaced memories to transport me to my childhood.If you hail from a family where food plays a vital role , you'll probably agree with me. When I make a lemonade for my boy , I get to remember the day amma made us lemonade and I mimicked the famous commercial of that time .....Lehar Mirinda Good Good Good.... and there my brother and sister laughing continuously dropping their glasses and there amma giving us a blast ....though that evening ended up chaotic, I just love those memories.

While doing groceries last week , I picked up few fresh coconuts. From there it all started ... Wanted to make something so very authentic , just the way Mom made for us. What else I can think of other  than Appam and Vegetable stew. Fresh ginger, green chilles, curry leaves, coconut oil  .... mmmm. Also amma has her trademark recipe for appam. Usually yeast or cooking soda is a must for the recipe. But she never added all these, still she makes fluffy , soft appam with beautiful lace all around.When others made using raw rice alone , her trade mark is to use a mix of raw rice and boiled rice(idli rice).

Sometimes spicy onion chutney will accompany these appams , sometimes cardamom scented coconut milk and some lucky days (when she had extra time) uttelrly delicious vegetable stew will be there on the table. I just wanted to recreate here and so I made all together. Enjoyed these pillowy soft appams to the fullest . Simple pleasures of life !!!

 I would recommend you to use fresh coconut milk for best flavor and taste . Never go for store bought ones or canned milk. Simplicity is the best part of this stew.Fresh ginger , green chilli and curry leaves are the key for success here.

Recipe for Appam

Raw Rice ............................... 1 cup
Idli Rice ................................. 1 cup
Urad Dal ................................1 tbsp (dehusked one)
Coconut (grated ).................... 1/4 cup
Beaten Rice/ Poha/ Aval........... 1/4 cup (Thick variety)
Salt .......................................... to taste
sugar ....................................... 1 tsp
Sesame oil / coconut oil ............ to make appam

Method 

• Wash and Soak both the rice along with Urad with enough water for 4 hours.
• Wash and soak poha with just enough water to cover for 15 minutes.
• Blend together poha and coconuts and  reserve.
• Grind the soaked rice mixture using a wet grinder or any blender to a fine paint consistency.
• Towards the end of grinding add the reserved poha coconut paste to the rice mixture, grind together and get the batter done.
• Transfer to a big container with enough space to ferment and rise. 
• Keep covered in a warm place for 12 hrs( I keep it in my oven with light on)
• After the batter is fermented , mix salt and sugar.
• Now the batter is ready for making appam.
• Add some water to make a coating consistency batter. When you dip a ladle , the batter should just coat the ladle, that's what we need.
• Heat a curved pan and grease well with some oil and wipe off the excess with a paper towel.
• Pour one big ladle of batter and gently lift and rotate the pan to resemble a basket shape.
• Cover and cook in medium for 3 minutes. Open the lid and drizzle little oil around the edges.
• Again cover and cook for 2 minutes or until edges turn gold and the center is fully cooked.
• Transfer to a plate and again grease the pan and continue to make the next appam. 

Vegetable Stew 

Mixed vegetables ........................................ 1 1/2 cups , cut into cubes( I used carrots, beans, potatoes and green peas)
Green Chillies .............................................. 2 or 3 adjust to taste, slit
Ginger ......................................................... 1 inch piece , peeled and cubed
Onion............................................................ 1/4 cup , finely chopped
Ginger garlic paste .........................................1/2 tsp
curry leaves ................................................. 2 sprigs, fresh
Cinnamon ................................................... 1 inch
Cardamom ................................................2
Cloves .....................................................2
Salt ............................................................. to taste
Coconut oil .................................................1.5 tbsp
Thick coconut milk ...................................... 1 cup
Rice flour .................................................. 1 tsp.

Method

• Heat oil in heavy bottom pan.
• Crush cinnamon, cardamom and cloves and add to the pan.
• Add in the chopped onions, curry leaves, green chillies.
• When onions are translucent , stir in the ginger garlic paste and cook for 2 more minutes , followed by vegetables. 
• Add a cup of water ,salt and 1/4 cup coconut milk, cover and cook till the vegetables are cooked still crisp a bit.
• Mix 1 tsp rice flour to 1/4 cup water and make a lump free mixture.
• Add this mixture to the vegetables and allow it to cook for 5 minutes .
• Finally stir in the 3/4 cup thick coconut milk and remove from heat.

Cardamom Flavored Coconut milk

Fresh grated coconut .............................1/2 cup
Warm Water ...................................................3/4 cup
Sugar ..................................................1 tsp
Cardamom .........................................2

Method

• Blend water and coconut together and strain the milk from coconut with a fine seive.
• Remove the shell of the cardamom and crush the seeds.
• Mix the ground cardamom and sugar along with coconut milk.

Spicy Onion Chutney

Red Onion ...................................... 1 big
Dried red chilli .................................5 (adjust )
Mustard .........................................1/2 tsp
Split urad .......................................1/2 tsp
Sesame oil .....................................2 tbsp
tamarind ........................................ 1 marble size
curry leaves .................................. few
Salt ........................................... to taste.

Method

• Heat 1/2 tsp oil in a pan and roast the red chillies for a minute and remove the chillies.
• To the same pan oil 1 tbsp oil and saute the onions along with tamarind.
• When onions turn soft and pinkish , transfer to a plate and cool.
• Blend the onions, fried chillies with salt to make a coarse chutney.
• Heat remaining oil in a pan and temper with mustard and urad dal.Finally add in the curry leaves.
• Pour this tempering over the chutney.

 

Fattit al hommus | Chickpeas in yogurt sauce

Third week of the month means time for a themed post. When Middle Eastern food became the choice, I was kind of clueless as I wonder if I can do something completely vegetarian other than dips and Falafals. With all sort of confusions I gave a rescue call to my sister who lives in Middle East to know about their food culture and that sort.

After hunting for a week I decided to settle on a breakfast item , to keep it simple and much doable . But the big question was what to cook ? Approached a local middle eastern eatery guy to show me some choice for a breakfast item that is completely vegetarian and the result was bamm... he gave me a pathetic look.

Lost almost a weeks time in the hunt but then good thing was some real good books in the local library helped me a lot to understand the food culture over there.Finally settled on a simple Syrian Breakfast item 'Fattit al hommus' translating to chickpeas in yogurt sauce. This resembled like Indian street food aka chat items.

The first attempt on this recipe helped me in understanding the flavors.The second attempt came real good but since that happened at the evening I couldn't capture. Now I made this for the third time to capture and I'm sure this has found it's place in our breakfast menu. Quite simple, if you have some pita bread and some chickpeas in hand then assembling takes hardly 10 minutes to create this healthy and hearty breakfast. This can serve the purpose of quick after school snack or just like that to munch.

To me it was like an intelligent usage of leftover breads and other staples to create an instant breakfast without much to do actually. The flavors from garlic and mint very really doing a fair job when combined with yogurt/laban . The little bit of ghee or butter goes a long way here to add its own taste and flavor to the dish.

Serves 2

Ingredients

Chickpeas/ Channa / Garbanzo beans ...................................... 1 cup, dried, you can use canned one too.
garlic....................................................................................... 4 cloves, crushed and finely chopped
Dried Mint ............................................................................. 1 tbsp
Butter /Ghee.............................................................................1 tbsp
Salt ....................................................................................... to taste
paprika .................................................................................to taste
Pita breads ........................................................................... 2
Labneh .............................................................3/4 cup  

Method for Labneh

• Heat 6 cups of milk in  a pan until boiling.
• Cool it until you can dip your finger and count 1 to 10.
• Add 3  tbsp of plain yogurt and mix well.
• Cover and keep in a warm place for 8 hrs without peeking or disturbing.
• Line a cheese cloth over a strainer and strain the yogurt for 4 hrs in a refrigerator.
• Labneh is ready now.

Method for Fattit al hommus

• Wash and soak the chickpeas overnight, drain and add enough water and pressure cook to 4 whistles. Alternatively you can cook in a heavy bottom pan with enough water until tender. reserve. After this step you can refrigerate the cooked chick peas for a week .
• Toast the pita breads and keep it ready.
• Heat butter / ghee and add garlic and cook until golden brown and reserve garlic and the cooked butter separately.
• Mix this garlic with labneh and salt.
• Place the Pita bread in a deep bowl with a rim and add in the chickpeas with little bit of cooking liquid.
• Add the garlic yogurt sauce and sprinkle some dried mint and paprika.
• Drizzle the butter in which the garlic was cooked .
• Serve immediately.

Note

• You can tear the pita into pieces and use them too.
• If you are using canned beans , drain and wash thoroughly before use.
• Optionally you can add some toasted pine nuts on the top too.

Disclaimer:

This blog post is a part of the monthly "Cooking With Friends" themed blog post challenge.This challenge was started by a bunch of virtual friends united by their love for food , with the aim of  presenting a different theme related challenge each month.If you want to follow our theme of this month , feel free to attach your link in the comments section below and we will be glad to look into yours. Meanwhile check out what others have shared for this theme.


Anjana from At The Corner of Happy and Harried ,Dolphia from The Story Of Cooks,Jyothi from Curry Trail and Meena from Elephant and the Coconut Trees.


Here is a recap of what I've shared earlier here.

Asian Mushrooms in coconut curry

Chamomile tea infused Rice Pudding

No bake berry cheese cake

Crunchy Panko Crused Roasted Asparagus

Strawberry Rose Duo Kulfi

Jil Jil Jigarthanda

Falafal with Roasted RedPepper Thahini

Curried Red Lentil Soup and the the spirit of Fall

 It was weekend and I woke up a bit late and opened my patio door. I could see the my favorite tree starting to loose the rich and dark luscious green and I could feel chillness in the air and a foggy and misty morning it was.All these reminded me 'Summer is gone' and Fall is here.Whether I like or not is a different story.

As the temperature fluctuates, Fall starts and everyone in my family starting to Fall sick. These are the days when light , healthy  food is needed to regain the most needed energy to boost the immunity levels. A big pot of warm soup can do that job pretty well, what do you think?

I've used up some lentils, vegetables and most importantly lots of pepper and cumin to do rescue here. Grab a big pot of hot and spicy soup , snuggle and watch something in TV to cheer up is what I told my Boy. Now you can do the same too.

There is no hard and fast rule here. Just find some healthy veggies and try not to change the natural color of the soup. For me , carrots , tomato and pumpkin were just right enough to get that natural color.

Ingredients

Red Lentils/ Masoor Dal .......................... 1 cup
Red onion ................................................ 1/2 cup , chopped
Plum Tomato ............................................1 big
Carrot ........................................................2 , big or roughly 1 cup chopped
Pumkin.....................................................1/2 cup , peeled and cube
Garlic....................................................  3 cloves
Cumin Powder ......................................... 1/2 tsp
Coriander Powder .................................... 1 tsp
Kashmiri red chilli powder/ Paprika......... 1/2 tsp
Pepper Powder ......................................... to taste
Salt ........................................................ to taste
Madras Curry Powder ............................ 1/4 tsp
Water ..................................................... 8 cups
Oil .......................................................... 1 tsp
Extra virgin Olive oil............................. couple dashes, to garnish
Fresh cilantro ....................................... few sprigs , to garnish

Method

Heat oil in a heavy bottom pan , choose a pan with lid or use a pressure cooker.
Once the oil is hot add crushed garlic and onions and saute until the onion is translucent.
Add in the vegetables and mix gently.
Wash and add the lentils along with 6 cups of water , salt, cumin, coriander , chili/paprika and lots of freshly cracked pepper.
Cover and cook until the lentil is completely cooked to a mashed consistency.
I used a pressure cooker and cooked to two whistles.
Open the cooker/ pot and blend the vegetables and lentils to a desired consistency using an immersion blender.
Add 2 cups of water and curry powder and cook in simmer for 10 minutes.
Garnish with chilli flakes, couple dashes of olive oil and cilantro.
Serve it right from the stove.

Paneer and Mint Snails | Indian Cottage Cheese , Mint Snails | Savory puff pastry

There are certain combinations that never fails to impress you. Movie with popcorn , Rain with paper boats  ... every one has their own favorites. More than a combination it's kind of an experience I would say.When it comes to food ,apple and cinnamon , lime and mint .... the list is endless. I love to have a  Spicy bajji (pakoras) with piping hot masala chai on a rainy day. And a new entry to this list is paneer , mint and garlic combo.

I had never tasted coffee or tea in my life until I started working. As I was into teaching and when colleagues used to have tea to soothe their throat , I was tempted to try it out there. I started having tea once in a while and  later every day . Sooner or later,whenever some of us had to meet , we will unanimously choose  Arasan Bakery for their signature masala tea and  flaky and spicy puffs. I've spent  many evenings enjoying this tea with my friends ...endless giggles , endless chit chats and endless puffs. I'm super happy to know that who ever I taught those days are now in corporate companies . Don't try to calculate my age ... I'm still young .

 I'm not taking tea any more because of my acidity issues,but then all those precious moments unfolded when a student cum friend from Sweden reached out to me through FB recently after almost 13 years and sharing those good old memories.I was pleased to know that even they all cherish those moments like me.

 Though I know I'm thousands of miles apart from them , I wanted to recreate that experience by making a spicy pastry and a piping hot tea and share virtually with them.

Now coming back to this pastry , this is super quick and party pleaser too. Make this ahead and freeze them until ready to bake. This is a winner with hot or cold drink. Try to pair them with one or two your favorites to entertain guests.

Ingredients

Puff pastry sheet ................................ 1, I used a store bought one
Paneer/ Indian Cottage cheese .......... 1/2 cup  ( If you wonder what is this , please refer notes)
Mint leaves, fresh .............................. 1/4 cup
Green Chili ........................................ 3 (adjust to heat )
Garam masala.................................... 1/8 tsp
Garlic ................................................ 3 cloves
Lime juice ......................................... 1 tbsp
Butter ............................................... 2 tbsp
Salt ................................................... to taste
Chili Flakes .................................... to taste

Method

Preheat oven to 400 F.
Line a baking tray with parchment paper.

Thaw the puff pastry according to package direction.

Prepare the mint leaves and wash them.
Crumble the paneer and gather all other ingredients except butter and chili flakes.
Blend them for 30 seconds.
Flour the working surface and gently roll the puff pastry to a square.
Spread the paneer mixture uniformly leaving half an edge from the ends.
Roll gently to make a log.
Freeze it for 10 minutes to handle easily.
Melt the butter and season it with salt and chili flakes.
Cut the log into 1/2 inch thick discs and brush gently with butter.
Bake in the middle rack for 15 minutes or until golden on top.

Notes

Do not add water while grinding the mixture.
Use homemade paneer for best results , if using store bought one , let paneer stand in warm water for 15 minutes beforehand.
Use the mixture immediately after blending as mint might oxidize.
Have an eye on oven after 13 minutes to achieve perfect color.
You can replace paneer with tofu for variation and also Thai Basil works well here as well.

Paneer

Paneer | cottage cheese  is a fresh cheese used widely in Indain cuisine. You can prepare paneer by boiling milk and curdling it with an acid agent like vinegar or lime juice and separate the whey from cheese by a cheese cloth. Try this paneer recipe to make your own at home in a jiffy.

Peach , Basil, Oats Breakfast Smoothie

I'm a big breakfast girl. Healthy, filling and non oily is my choice.I try to stay close to my roots as much as possible.I can't imagine skipping my breakfast. I might faint thinking about food rather.At times I would go for a lighter version too.

Summer is the only time for North East people to come out and be with Nature, I wouldn't miss one such opportunity.From beaches to road trips, Hiking to picking , I'm ready for everything. I rather wait eagerly for this season. Recently we had been to Tougas Farm for Peaches. Along with picking the fruits , the wagon ride and walking through the fields makes it an experience.

This time I had a sneak peak at the pumpkin patches too. Green fields with small yellow pumpkins here and there waiting to be picked up is a sight to see.But those pumpkins reminded me of Fall though.

Now you know that I have to use those juicy peaches. This is a super quick recipe yet again. gather everything, blitz and enjoy.This is a grab and go kind of breakfast.Also you can think of it as an after gym drink to energize yourself or after school drink for kids.

Ingredients

Peaches ............................ 4 , fully ripen
Basil leaves......................fresh, handfull
Oats / oatmeal .............. 2 to 3 tbsp , quick / rolled oats
Wheat Germ........................ 1 tbsp, optional
Plain yogurt / Fresh curd ..... 1/4 cup
Ice Cold Water .................... 1/4 cup
Sugar / Honey ..................... to taste , if needed

Method

Wash and peel the peaches.
Gather everything in a blender and blitz.