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Thursday, April 23, 2015

Asparagus Stir Fry

The past one week was chaos in our house. I could even go back and say the past on month has been chaos. It first started with the kid, he got the flu, passed it over to me and then the huss took it from there. And then the second cycle started with the kid ofcourse. This time his temperatures started soaring. His birthday has come and gone with no big deal. We kept it simple with a funfetti cake and his favorite t-rex dino fondant topper. He's starting to recover and we are still not into routine. I am keeping it simple for lunch with rasam saadam for the kid and a simple asparagus or broccoli stir fry for me and the night leftovers packed for the huss's lunchbox.



~*What U Need*~
Asparagus - 1 bunch, cleaned and pat dry
Olive oil - 1/2 tbsp
Chilli flakes - 1/2 tsp
Garlic - 3 cloves, sliced
Salt to season

How I made it:
Clean the asparagus and pat dry. Break the stem till the part of the asparagus that is tender. Heat olive oil in a skillet. Add the garlic and saute till golden brown. Add the red chilli flakes and saute for 20 seconds. Add the asparagus and saute in high heat till it has brown spots and slightly tender but still crisp.
Serve with a salad.


So thats it Folks...
With Love,

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Tuesday, April 14, 2015

Quinoa, Brown Rice Turkey Chilli

The thing about chillis is that they are so damn easy to put together, they taste yummy and it is protein rich. Well the last part depends on what you put into the chilli. I make chilli atleast once in a month because that is the only way that my son and huss take beans. And also I can add all the other stuff that they hesitate to eat into it and they never complain. This chilli is kinda a leftover version. I had some quinoa and some brown rice which couldn't be made into dishes of their own and hence I made this chilli. Warm chilli on a wintery night is bliss I would say.


~*What U Need*~
Quinoa - 1/2 cup
Brown rice - 1/2 cup, cooked as per instructions
Black beans - 1 can, rinsed and drained (15 oz can)
Kidney beans - 1 can, rinsed and drained (15 oz c
Corn - 1/2 cup
Ground turkey - 1/2 lb
Olive oil - 1 tbsp
Onion -1 , chopped
Garlic - 3, minced
Diced tomatoes - 1, 15 oz can
Tomato sauce - 1/2 of a can
Chilli powder - 1/2 tbsp
Cumin powder - 1 tsp
Salt, pepper
Cilantro leaves - 2 tbsp
Juice of 1/2 lime
Avocado - 1, diced
Sour cream

How I Made it:
Rinse the qunioa and set aside. Heat oil in a large pan, add garlic and onion and cook till brown. Add the turkey and cook till almost done. Add the quinoa, brown rice, diced tomatoes, tomato sauce, chili powder, cumin, and 2 cups water. Season with salt and pepper, to taste. Reduce heat to low; simmer and cook until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, and heat for another 3 mins.

Serve immediately with avocado and sour cream.

So thats it Folks...
With Love,

Signs off!!!


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Sunday, April 12, 2015

Stove top Mac & Cheese

When I need cheese, I need cheese and I need the good one and when I mean good cheese, I usually mean cheddar cheese. Something about cheddar makes you want more and more. My son is a great sucker for mac and cheese and I make this atleast once every two weeks for the sake of him and me. Although I have tried the baked version, the ease of this stove top version always makes me to attempt the later every time.

~*What U Need*~
Elbow pasta - 1/2 a pack
Whole milk 3/4 cup
Flour -1 tbsp
Sharp cheddar cheese - 1 1/2 cups
Salt, pepper
Pinch of chilli powder

How I Made it:
Cook the pasta as per package instructions. Warm 1/2 cup of milk. Whisk together the remaining milk and flour until there are no lumps in a separate bowl. When the milk begins to steam, whisk in the flour mixture. Whisk until it begins to thicken, about 3 to 4 minutes. Gradually whisk in the cheese. Season well and cook till the the cheese has completely melted, add the pasta. Coat the pasta completely in cheese sauce. Serve immediately.

So thats it Folks...
With Love,

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Thursday, April 2, 2015

Tofu Masala

I am still not out of my slumber. I have an urge to blog but my laziness is way on top of that. And I still haven't got the hang of my dslr. And thats kinda depressing. Added to the fact that I hate to take pictures with my iphone now that I have a high-end dslr on hand. And then it is the whole story again. That put aside, it was a wonderful day today. The weather was at its best and I stepped out after what seems like decades in my spring clothes. It was rejuvenating. The weather is helping me and rekindling me back to form... Hope I will be on track soon.
Coming to today's recipe its a very simple one which I make often to go with our chapathis.


~*What U Need*~
Extra firm Tofu - 14 oz, drained and cut into cubes
Greek yogurt - 1/2 cup
Onion - 1
Tomatoes - 2
Ginger garlic paste - 1 tsp
Bay leaf -1 , clove - 3, cinnamon - 1, cumin seeds - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Green chilli - 1
Kasuri methi - 1 tsp
Oil - 2 tsp
Salt
Coriander Leaves - 1 tbsp

How I Made it:
Shallow fry the tofu in a skillet. Set aside. Heat 1 tsp oil in a skillet. Add the onion and fry till transparent. Add ginger garlic paste and fry till the raw smell goes off. Add the tomatoes, green chilli and fry till it forms a masala. Add the spice powders and fry for 3 mins. ONce done cool and grind to a smooth paste. Heat remaining oil. Add bay leaves, cinnamon, cloves, star masala and fry for 1 min. Add cumin seeds and allow to crackle. Add the ground paste and fry for 2-3 mins. Set the heat to low and add the yogurt stirring continuosly. Allow to boil. Add water to bring to the desired consistency. Allow to boil. Add Add Fried tofu and fenugreek leaves and mix well. Let it boil for another 3-5 mins. Remove from flame. Add coriander leaves.

Serve with rotis or rice of choice!!!

So thats it Folks...
With Love,

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Friday, March 27, 2015

Baked Lahori Chargha | Easy Chicken Recipes

There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try.



~*What U Need*~
Chicken legs - 4-5, 1 lb, with skin
Coriander seeds - 1 tbsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Mint leaves - 1/4 cup, packed
Chilli flakes - 1 tsp
Lemon juice - 1/2 of a lemon
Salt
Eggs - 1

How I Made it
Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.

Serve with mint chutney.

So thats it Folks...
With Love,

Signs off!!!


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Tuesday, March 24, 2015

Andes mint Chocolate Chip Cookies

I started with typing, "it is spring here" last week. Then I got lazy and then things changed on the weather front. Yes it was sunny and the weather was in its 50s last week but then all of a sudden it started snowing yesterday and there was snow accumulation. The whole event was kinda depressing. So off I went into a slumber. A deep slumber in which blogging was the last thing on my mind. But then I had to give in, isn't that what we bloggers do all the time.

So here I am with these outrageously delicious mint chocolate chip cookies. If mint is your thing, then you sure have to give this a go. I love anything with a hint of mint. That refreshing flavor it gives is something that you would find addicting, if well, mint is your thing. If you do not have access to mint chocolate chips, then use regular chocolate chips and if you can lay yours hands on pure mint extract then add 1/4 tsp of that and increase by your personal preference.


~*What U Need*~
Unsalted butter - 1/4 cup, room temp
Brown sugar - 6 tbsp
Granulated sugar - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Vanilla extract - 1 tsp
Egg - 1, room temp
Andes creme de menthe baking chips - 5 oz, 1/2 a bag
All purpose flour - 1 1/3 cups, sifted

How I Made it:
Preheat the oven to 350F. Line cookie sheets with parchment paper. Beat the butter until pale and fluffy. Add the sugars and beat until light and fluffy. Add the egg and mix until combined.

Sift together the all purpose flour, baking soda and baking powder. Add the dry ingredients and stir well. Add the chocolate chips and stir until combined. Drop tablespoons of dough on the cookie sheet and bake for 10-12 mins or until it slightly browned on the edges.

Serve with a glass of milk.

So thats it Folks...
With Love,

Signs off!!!

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Friday, March 13, 2015

Lemon Poppy Seed Sour cream pound cake

My first experience with a lemon pound cake was a failure. It was not good, it was artificial and there was this lingering aftertaste which just made me go yuck. I mostly withhold myself from buying cakes from the grocery but that single slice of lemon cake was so tempting and with that bright yellow color and speckles of lemon zest peeking out, I had to give in. And since it was a single slice I knew that it would not go to waste. But one bite and I knew that it was goner.

Something told me that that should not have been my first lemon cake. The all-time famous Starbucks lemon pound cake just didn't seem right and made me skeptical. I knew it had to be homemade for me to get the flavor profile in the cake right. This cake is what I have waited for in my life. Make this in winter and you will savor spring in very bite. Make it during spring and it will freshen and liven your senses. Make it anyday, for guests or family or friends or for yourself, it will elevate your mood right away.


~*What U Need*~
All purpose flour - 3/4 cup
Baking soda - 1/8 tsp
Salt - 1/8 pinch
Unsalted butter - 1/4 cup, room temperature 1 1/2 cups (180 grams) all purpose flour
Granulated sugar - 1/2 cup
Large eggs - 1, room temperature
Lemon juice - 1/8 cup
Lemon zest - 1/2 tbsp
Sour cream - 1/4 cup

For the glaze:
Cream cheese - 2 oz, at room temperature
Icing sugar - 4 tbsp
Milk - 1 tbsp or as needed

How I Made it:
Preheat oven to 325 degrees F. Grease a mini loaf and a small ramekin(just in case you have excess batter). Dust pan with flour and tap out the extra. Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside. In the bowl of an electric mixer, beat the butter until fluffy. Add the sugar gradually and beat for 5 minutes.

Add the egg and mix until combined. Rub the lemon zest with 1 tbsp of sugar so that the sugar becomes fragrant and the zest releases its oils. Beat in lemon juice and zest mixture.

Stir in the dry ingredients with a spatula. Finally, add the sour cream and fold it in to the batter. Spread the batter evenly in the pan. Bake for about 20 -25 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Release the cake and remove it. Cool it completely on a wire rack. Dust with powdered sugar or glaze if desired. For the glaze, mix everything till smooth and pouring consistency. Place the cake over a wire and pour the glaze over. Allow to set.

Serve with sweetened whipped cream.

~*What U Need*~
So thats it Folks...
With Love,

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