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Showing posts from March, 2010

Punjabi Chole

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Garbanzo beans/chickpeas are cooked in a variety of ways all over the Indian subcontinent. Each preparation exhibits the distinct characteristics of the regional cooking. The Punjabi Chole, a preparation from Punjab, is a great accompaniment with Pooris, Bhaturas and Chaat. Ingredients 1 cup dried chickpeas, soaked overnight 1 medium onion, finely chopped 1 large tomato, finely chopped 2 green chilies, slit into halves 1 tbsp ginger-garlic paste 1 tbsp tomato paste, or half a cup of tomato sauce (from the can) 1 tsp ground cumin 1/2 tsp red chili powder 1/2 tsp turmeric 1 tsp whole cumin 1/2 tsp amchoor powder (dried mango) 1 tsp anardana powder (dried pomegranate seeds) 1 tsp punjabi garam masala salt, to taste 1 tsp kala namak 1 tbsp cooking oil 2 tbsp chopped cilantro for garnish water, as needed Directions Cook pre-soaked chickpeas in enough water in a pressure cooker till soft. ( I let it whistle for about 5 – 6 times and simmer for 10 minutes) Heat oil in a deep pan and sauté who...

Mexican Anybody?

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Whenever I make my occasional visits to the office, my Boss always treats me with a good lunch. It is his way of appreciating the 60 mile commute I make to reach there. He’s either  plain nice or he’s too busy to realize that he signs my pay checks and that these gestures of politeness are totally unnecessary, and whether I like it or not, I  darn well need to get my fat behind there when he requires me to.  I hope though, it is the former. Because I’d hate the day when he’d recover from his amnesia and I’d be left to eat those cold sandwiches from the next door deli. What can I say? My belly has been spoilt rotten with these elegant treats! At first, when he suggested a nice Indian place, I gladly agreed. Assuming it was the popular preference among my All-American colleagues, I gave no second thought to it. But, during the second and subsequent 3rd and 4th visit when we had exhausted all the fine Indian restaurants of the Marin county, and were redoing the circle, it slowly dawned on...

Chicken Mole Poblano

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This is one dish, when I make I can be assured, doing the dishes will be easy. Roy, literally wipes (licks?) clean all the pots, pans, bowls, plates, spoons, everything that has had even a remote acquaintance with the dish. It is not a pleasant sight. But I think for a guy, who sacrifices so much, including his mind, to keep me happy, the least I can do is suppress my disgust and smile as he slurps through the entire dish in a matter of minutes. I use  skinless chicken breasts and simmer them for a long time in mole, made with a combination of dried chili peppers ( chipotle and ancho ), chocolate, cinnamon, cloves, nuts, tomatoes, onions and garlic. You can vary the combination of peppers and the quantity, to your taste. We are a family that likes food really spicy. So, I don’t deseed any of my peppers. But, I wouldn’t recommend that you do the same unless you have paralyzed taste buds like ours. Ingredients 2 tbsp extra virgin olive oil 1small onion, chopped fine 1 tomato, chopped 2...

Shrimp And Red Pepper Quesadillas

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Quesadillas are like burgers you can make them any which way you want as long you have tortillas and cheese with you. Everything else that goes inside depends on what you are looking for. You can add tomatoes for the tang, onions for the crunch, meat to make it hearty, vegetables to make it healthy, guacamole if you think it is not rich enough already, and spices if you want to make it interesting. I use jack pepper cheese because you know, being Indian and all, I just can’t kill my addiction to heat! You can serve it as the main or as the side. Depends on what else you have on the plate. Ingredients 1/2 cup red bell peppers, diced small 1/2 pickled jalapeno, chopped 1/2 cup red onions, chopped 5 -6 medium sized shrimp, coarsely chopped 1 tbsp fresh cilantro, chopped 4 6-inch flour tortillas 3/4 cup shredded jack pepper cheese 2 tbsp tomato sauce (from the can) 1 tbsp butter or 2 tbsp extra virgin olive oil big pinch of ground cumin (optional) Directions Heat 1 tablespoon olive oil in ...

Refried Black Beans

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While making refried beans, though pinto is more popular, I usually use Black beans. Some one once told me they were healthier. I never bothered to confirm it though. So, don’t pound on me with info. I use it because that’s just stuck in my head and of course because I love the taste. Ingredients 2 cloves of garlic chopped fine 1/2 tablespoon extra virgin olive oil 1 (19-oz) can of black beans 1/2 cup chicken stock or vegetable stock 1/4 cup chopped fresh cilantro salt to taste chipotle pepper to taste big pinch of cumin (optional) 1-2 tbsp of lime juice 1/4 cup sour cream (optional) shredded cheddar cheese for garnish Directions Heat oil on medium heat. Add garlic and sauté for a minute until fragrant. Add beans and chicken stock and mash with the back of a large spoon to make a coarse purée. Add cumin , salt and pepper. Continue to cook, stirring occasionally, until mixture is hot. Stir in sour cream. Stir in more stock to thin to a creamy consistency. Serve hot, garnished with cilan...

Mexican Rice with Bell Peppers

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This rice was my saving grace when I was pregnant with Nish. Though horribly nauseous all the time, I still craved for rice. Now, don”t ask me how that works. Apparently, nausea and craving go hand in hand during those most confusing months in the lives of many women. While I longed for rice, I was put off by the smell of any kind of rice preparation. In his desperate quest to find something to plug the whining gob of his wife, Roy, discovered that the Mexican Rice did the trick. It got him at least a couple of hours of relief from her  incessant annoying drone and heaving. I think it had to do with how simple the rice is. Everything about it is subtle. Perfect for a preggy’s oversensitive olfactory system. Called arroz, which means rice,  it is served along side the main dish. It can be made with or without the vegetables. I usually use vegetables to keep it healthy, but limit it to just one kind. That helps retain its identity and not over power the dish. Ingredients 1 cup long...

Beans Thoran – Sautéed Beans with Coconut

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The last bag of frozen beans for dinner tonight and I can wipe the freezer clean before I take off to India for a long work cum pleasure trip. Thorans are vegetables cooked with spices and ground coconut very characteristic of the Kerala Cuisine. All tender firm vegetables are cooked mostly as either a Mezhukuverati  or as a Thoran, in Kerala. Both, involve sautéed vegetable. But the latter has coconut and the former doesn’t.   Ingredients 1 lb French cut frozen green beans, thawed or fresh beans, stringed and chopped fine 1 big shallot or 2-3 small ones 1-2 green chilies 2 cloves of garlic 1 cup fresh grated coconut / frozen coconut thawed 1 tsp ground cumin 1/4 tsp turmeric powder 2 tbsp vegetable oil 1 tsp whole black mustard seeds 2 tsp raw white rice 2- 3 sprigs of curry leaves 1 whole red chili salt to taste 2-3 tbsp water Directions Coarsely grind the shallots, green chilies, garlic, coconut, cumin, salt and turmeric in a food processor and set aside. Heat oil in a  skil...

Beans Thoran – Sautéed Beans with Coconut

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The last bag of frozen beans for dinner tonight and I can wipe the freezer clean before I take off to India for a long work cum pleasure trip. Thorans are vegetables cooked with spices and ground coconut very characteristic of the Kerala Cuisine. All tender firm vegetables are cooked mostly as either a Mezhukuverati  or as a Thoran, in Kerala. Both, involve sautéed vegetable. But the latter has coconut and the former doesn’t.   Ingredients 1 lb French cut frozen green beans, thawed or fresh beans, stringed and chopped fine 1 big shallot or 2-3 small ones 1-2 green chilies 2 cloves of garlic 1 cup fresh grated coconut / frozen coconut thawed 1 tsp ground cumin 1/4 tsp turmeric powder 2 tbsp vegetable oil 1 tsp whole black mustard seeds 2 tsp raw white rice 2- 3 sprigs of curry leaves 1 whole red chili salt to taste 2-3 tbsp water Directions Coarsely grind the shallots, green chilies, garlic, coconut, cumin, salt and turmeric in a food processor and set aside. Heat oil in a  skillet. Add...

Pineapple Rasam

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Every time we get a pineapple home, I always save a portion of it to make my most favorite kind of Rasam, the Pineapple Rasam. I’m not sure how much nutrition I’m killing by cooking the pineapple, but the taste is sooo divine that I really don’t care. The husband and son are not too fond of it and so, this is one of those ‘many’  selfish foods that I make all for myself!   Ingredients 1/4 cup tuvar dal/ lentils (pigeon pea) 1 plump and ripe tomato 11/2 tsp rasam powder (or however much spicy you want the rasam to be) 1/2 tsp black mustard seeds 1/2 tsp cumin seeds 1/2 tsp turmeric 5- 6 curry leaves a pinch of asafoetida 1/2 tsp tamarind paste or 1 lemon sized ball of pitted tamarind soaked in warm water and pulp extracted 11/2 cup diced pineapple 2 tbsp chopped cilantro 2 tbsp clarified butter /ghee water salt to taste   Directions If you plan on retaining the dal in the Rasam, pressure cook dal with 11/2 cup water, tamarind extract, turmeric, pineapple and the whole tomato together. P...

Meen Pollichathu – Roasted Pomfret Steamed in Banana Leaves – A Kerala Delicacy

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  You know your family eats a lot of fish when your preschooler looks into the fish tank at school and screams, “Look Mama, fish!! Yummy!!”. Then, pretends to reach out and gulp down the little fishes, rubs his tiny pot belly and says “Mmm tasty, that was goood!!”. Of course, I gave my usual God-whose-kid-is-that?  look and walked away, pretending like I had nothing to do with him. Don’t worry, I never lose him during these acts of disownment. The little piece of embarrassment always follows me, like a gosling does a mother goose. I don’t blame him either – obviously, the only reason I didn’t abandon him completely and let him hold my hand a little while later (when I was sure, we were off the radar of the folks who heard his verbal sacrilege by the aquarium), was because I understand it must be hard for his 3 year old brain to distinguish pet from food, when most of time, we are serving him dinner with what the neighbors flaunt around as pets :P. Yes, we the Tharakan...

Meen Pollichathu – Roasted Pomfret Steamed in Banana Leaves – A Kerala Delicacy

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  You know your family eats a lot of fish when your preschooler looks into the fish tank at school and screams, “Look Mama, fish!! Yummy!!”. Then, pretends to reach out and gulp down the little fishes, rubs his tiny pot belly and says “Mmm tasty, that was goood!!”. Of course, I gave my usual God-whose-kid-is-that?  look and walked away, pretending like I had nothing to do with him. Don’t worry, I never lose him during these acts of disownment. The little piece of embarrassment always follows me, like a gosling does a mother goose. I don’t blame him either – obviously, the only reason I didn’t abandon him completely and let him hold my hand a little while later (when I was sure, we were off the radar of the folks who heard his verbal sacrilege by the aquarium), was because I understand it must be hard for his 3 year old brain to distinguish pet from food, when most of time, we are serving him dinner with what the neighbors flaunt around as pets :P. Yes, we the Tharakans, are die-hard ca...

Sweet Potato Dal / Lentils and Sweet Potato

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In my forever quest to find healthy foods that my  little boy will like,  I’ve stumbled upon many recipes that have turned out to be my favorites too. This is one of them. I’ve always been a big fan of sweet potatoes. Both, the yellow kind we used to get in India, and the orange ones in the US. My Mother always served them steamed with a simple, crushed green chili chutney. I remembered that the sweetness from the spuds and the heat from the chilies always managed to excite my then young taste buds . Hoping for the remote possibility, that Nish might similarly like the hot and sweet combo (after all I furnished the ‘X’) I decided to make a dal out of it. Roy and I loved it so much that Nish liking it became just an added bonus ;).   Ingredients: 1 cup bengal gram / channa dal soaked in water for an hour or 2 1/2 tsp turmeric powder 2 – 3 tbsp refined oil 1 medium sized onion finely chopped 1tsp dry roasted and crushed cumin, or 1 1/2 tsp whole cumin 1tsp garlic finely chopped 1tsp ging...

Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind

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Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^). Ingredients 1.5 lb Tindora/Ivy gourd cut into long thin slices 1 cup fresh grated coconut  1 tbsp coriander seeds 1/4 tsp turmeric powder 1 tbsp split urad dal/ black gram 1 tbsp tamarind paste or a lemon size ball of pitted tamarind 3-4 dried red chilies 1 tsp black mustard seeds 2 sprigs of curry leaves 2 tbsp jaggery shavings a pinch of asafoetida salt to taste 2 tbsp refined oil Directions Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant. Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste. Heat oil in the pan. Add asafoetida, mustard seeds,curry ...

Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind

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Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^). Ingredients 1.5 lb Tindora/Ivy gourd cut into long thin slices 1 cup fresh grated coconut  1 tbsp coriander seeds 1/4 tsp turmeric powder 1 tbsp split urad dal/ black gram 1 tbsp tamarind paste or a lemon size ball of pitted tamarind 3-4 dried red chilies 1 tsp black mustard seeds 2 sprigs of curry leaves 2 tbsp jaggery shavings a pinch of asafoetida salt to taste 2 tbsp refined oil Directions Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant. Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste. Heat oil in the pan. Add asafoetida, mustard seeds,curry lea...

Moong Dal with Beans, Stir-Fry

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Another one of those vegetables that I like frozen over fresh, is French cut green beans.  I like beans cooked best, the South Indian way and the French cut beans fits perfectly in all of these recipes. Frozen spinach, beans, ivy gourd, peas and carrots are always stocked in my freezer. These are my fall back vegetable when I run out of fresh ones in the refrigerator side. So, why am I clearing up my freezer, you ask? Becaaauuuse., hold on to your horses,.ahem ..ahem,  I will be going to India in a weeks time. Woo Hoo!! Ok, that is all the excitement I’m allowed to show for right now. This is how it works in my cards of superstitions – Never get excited before you do anything exciting, and always expect the worst, because you NEVER get what you expected! Well, if you don’t believe me, try it just once. I can assure you, if it wont be for my recipes you are coming back, it will certainly be for ‘life’s valuable lessons’, I so willingly impart and never seem to be in sh...

Moong Dal with Beans, Stir-Fry

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Another one of those vegetables that I like frozen over fresh, is French cut green beans.  I like beans cooked best, the South Indian way and the French cut beans fits perfectly in all of these recipes. Frozen spinach, beans, ivy gourd, peas and carrots are always stocked in my freezer. These are my fall back vegetable when I run out of fresh ones in the refrigerator side. So, why am I clearing up my freezer, you ask? Becaaauuuse., hold on to your horses,.ahem ..ahem,  I will be going to India in a weeks time. Woo Hoo!! Ok, that is all the excitement I’m allowed to show for right now. This is how it works in my cards of superstitions - Never get excited before you do anything exciting, and always expect the worst, because you NEVER get what you expected! Well, if you don’t believe me, try it just once. I can assure you, if it wont be for my recipes you are coming back, it will certainly be for 'life’s valuable lessons', I so willingly impart and never seem to be in short of ;)...

Palak Paneer (Saag Paneer)

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  One of the veggies/greens, that I prefer using frozen over fresh, is spinach. I’d always heard food network’s chefs rave about why frozen spinach is better than fresh. But, since I’m a cynic of the ugliest order, I couldn’t but help do my own research. Evidently what those super cool chefs, whose incessant smiling and fresh make up, after having cooked up a three course meal ( apparently, all by themselves * eyes rolling*) , annoys the crap out of you, have all along been telling the gospel truth. Documented studies have stated that spinach in the frozen form, tend to hold on to their nutrition more than the ones left at room temperature or in the refrigerator. It also states that, you tend to cook more (and thus consume more) quantity of spinach when they are chopped and frozen because their volume significantly reduces during the process. I always preferred using frozen only because it was lesser work and made absolutely no difference in taste, until I stumbled upon these studies. ...

Palak Paneer (Saag Paneer)

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One of the veggies/greens, that I prefer using frozen over fresh, is spinach. I’d always heard food network’s chefs rave about why frozen spinach is better than fresh. But, since I’m a cynic of the ugliest order, I couldn’t but help do my own research. Evidently what those super cool chefs, whose incessant smiling and fresh make up, after having cooked up a three course meal ( apparently, all by themselves * eyes rolling*) , annoys the crap out of you, have all along been telling the gospel truth. Documented studies have stated that spinach in the frozen form, tend to hold on to their nutrition more than the ones left at room temperature or in the refrigerator. It also states that, you tend to cook more (and thus consume more) quantity of spinach when they are chopped and frozen because their volume significantly reduces during the process. I always preferred using frozen only because it was lesser work and made absolutely no difference in taste, until I stumbled upon these studies. So...

Caramelized Plantains with Malai Kulfi

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Ever since I moved to California seven years back, I haven’t got much chance to dress up. There has been an occasional office party here, or a friends anniversary dinner there. But never an actual opportunity that allows me to take out a heavy set gold jewelry from the bank, or drape myself into one of those resplendent gold embroidered Kanjeevarams, that I lugged in my bags all the way over the Pacific, flying to California as a new bride. So, a few months back when I decided to go ‘full monty’ with my hair, I thought I didn’t have much to lose. Who was going to see me, right? I sit in my pajamas the whole day while I work from home. And, as for my friends, they are sooo used to seeing me in jeans, frayed at the knees and ankles. For them, there is so much ON me to be ridiculed, that something absent would hardly be missed. It started with an intention of just trimming the ragged edges of my hair. The ‘trims’, wound up into big ‘chunks’ and I looked like an Egyptian slave bound to the...

Caramelized Plantains with Malai Kulfi

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Ever since I moved to California seven years back, I haven’t got much chance to dress up. There has been an occasional office party here, or a friends anniversary dinner there. But never an actual opportunity that allows me to take out a heavy set gold jewelry from the bank, or drape myself into one of those resplendent gold embroidered Kanjeevarams, that I lugged in my bags all the way over the Pacific, flying to California as a new bride. So, a few months back when I decided to go ‘full monty’ with my hair, I thought I didn’t have much to lose. Who was going to see me, right? I sit in my pajamas the whole day while I work from home. And, as for my friends, they are sooo used to seeing me in jeans, frayed at the knees and ankles. For them, there is so much ON me to be ridiculed, that something absent would hardly be missed. It started with an intention of just trimming the ragged edges of my hair. The ‘trims’, wound up into big ‘chunks’ and I looked like an Egyptian slave bound to the...

Aloo Bhaji and Puris / Spiced Potatoes with Fried Indian Bread

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Nish: Mama, whatcha doin? Me: I’m making Puris for you, baby. Nish: Poowwis? Why? Me: Because, Puris are your favorite. Nish: Mama, you making Poowwis with Macaroni and Cheese? Me: Yes, I am. Nish: Thaaeenks Mama, Macaroni aaend Cheese poowwis are my favorite! What can I say?  The apple doesn’t fall far from the tree? Like his Dad, Nish, will eat anything when he’s assured, what’s in it, is what he likes. Truth be told, my droll little man, likes Puris more than he does Mac and Cheese. But, prefers to believe other wise. Idlis, dosas, rotis are all his favorite when he is guaranteed, they are made form Mac and Cheese :). Oh, bless!!. Puri and Bhaji is to India, what Mac and Cheese is to America. A child’s delight and an adult’s I-Dont-Care-If-I-Die-Young food. Interestingly, in spite of all the diversity in the Indian sub continent, this combination of food is similar and popular through out the country. Ingredients   For the Puri 1 cup whole wheat flour 1/2 cup water 1/4 tsp of salt r...

Aloo Bhaji and Puris / Spiced Potatoes with Fried Indian Bread

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Nish: Mama, whatcha doin? Me: I’m making Puris for you, baby. Nish: Poowwis? Why? Me: Because, Puris are your favorite. Nish: Mama, you making Poowwis with Macaroni and Cheese? Me: Yes, I am. Nish: Thaaeenks Mama, Macaroni aaend Cheese poowwis are my favorite! What can I say?  The apple doesn’t fall far from the tree? Like his Dad, Nish, will eat anything when he’s assured, what’s in it, is what he likes. Truth be told, my droll little man, likes Puris more than he does Mac and Cheese. But, prefers to believe other wise. Idlis, dosas, rotis are all his favorite when he is guaranteed, they are made form Mac and Cheese :). Oh, bless!!. Puri and Bhaji is to India, what Mac and Cheese is to America. A child’s delight and an adult’s I-Dont-Care-If-I-Die-Young food. Interestingly, in spite of all the diversity in the Indian sub continent, this combination of food is similar and popular through out the country. Ingredients   For the Puri 1 cup whole wheat flour 1/2 cup water 1/4 tsp of salt r...

Whole Wheat Rum and Raisin Cake

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With all the baking I’ve been doing in the last couple of weeks, I declare – this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM  pum pum pum ;)!! Ingredients 2 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores) 1 1/4 cup butter 3/4 cup dark rum 3 eggs 1/4 cup milk It is essential for the butter, milk and eggs to be at room temperature 1 cup sugar 2 heaped tsp baking powder 5 -6 drops of good vanilla extract 1/2 tsp of instant coffee powder 1/2 tsp cocoa 1/3 cup raisins 1/3 cup cashew nuts chopped 1/3 cup candied mixed fruit 1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead) 1/2 tsp salt big pinch of nutmeg 1/3 tsp cardamom cinnamon clove spice mix 1 tsp orange zest 2 – 3 tbsp sugar to caramelize Directions Soak the raisins, candied fruit and figs in rum, over night. Caramelize 2 -3 spoons of sugar. Wh...

Whole Wheat Rum and Raisin Cake

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With all the baking I’ve been doing in the last couple of weeks, I declare - this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM  pum pum pum ;)!! Ingredients 2 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores) 1 1/4 cup butter 3/4 cup dark rum 3 eggs 1/4 cup milk It is essential for the butter, milk and eggs to be at room temperature 1 cup sugar 2 heaped tsp baking powder 5 -6 drops of good vanilla extract 1/2 tsp of instant coffee powder 1/2 tsp cocoa 1/3 cup raisins 1/3 cup cashew nuts chopped 1/3 cup candied mixed fruit 1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead) 1/2 tsp salt big pinch of nutmeg 1/3 tsp cardamom cinnamon clove spice mix 1 tsp orange zest 2 – 3 tbsp sugar to caramelize Directions Soak the raisins, candied fruit and figs in rum, over night. Caramelize 2 -3 spoons of sugar. Whe...

Chinese – An order of 2- Entrée Plate Coming Right up

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Ok, I’m being upfront in saying this -These are not Indo Chinese recipes (if that was what you were hoping for). Is it authentic Chinese? I’m afraid, not. The recipes are as Chinese as you think ‘Panda Express’ is ;). While dining out, for my family, the husband, the son and myself  included, good taste and some amount of hygiene is all that it takes, to float our boat.  We don’t care much for authenticity, snooty ambiances or high profile chefs. On the other hand, throw in some confusion, a harried waiter messing up with orders, a whining child there, a falling cutlery here,  and we’ll blend right in. Owe it to my thrifty Mallu blood, I hate to see good money go down the drain, and that, is exactly what I think happens at most of these supercilious restaurants. Their bite size portions, invariably leaves me eating a follow up dinner at home or, when fate is out bent on grudging me, I wind up to-going the insipid spread, and after having paid a couple of hundred dollar f...

Chinese – An order of 2- Entrée Plate Coming Right up

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Ok, I’m being upfront in saying this -These are not Indo Chinese recipes (if that was what you were hoping for). Is it authentic Chinese? I’m afraid, not. The recipes are as Chinese as you think ‘Panda Express’ is ;). While dining out, for my family, the husband, the son and myself  included, good taste and some amount of hygiene is all that it takes, to float our boat.  We don’t care much for authenticity, snooty ambiances or high profile chefs. On the other hand, throw in some confusion, a harried waiter messing up with orders, a whining child there, a falling cutlery here,  and we’ll blend right in. Owe it to my thrifty Mallu blood, I hate to see good money go down the drain, and that, is exactly what I think happens at most of these supercilious restaurants. Their bite size portions, invariably leaves me eating a follow up dinner at home or, when fate is out bent on grudging me, I wind up to-going the insipid spread, and after having paid a couple of hundred dollar for a an ounce o...