Methi Matar Malai

Living in the United States has taught me several things in life. One of the things that I learnt was to cook my own Indian food that I grew up eating but cannot find it locally in Minneapolis, even at the best Indian restaurants. Just the other day I picked up a fresh green bunch of Methi (fenugreek) from our local Indian store, the intention was to make yummy parathas for the kids. But eventually it turned out to be a “chef’s choice day” on my daily menu board and the chef’s craving overruled everything else. So the next experiment in Kucurry kitchen was one of my favorite vegetable dishes, Methi matar malai (literally means “fenugreek peas cream”) which is easily available at any decent Indian restaurant in Mumbai. I knew that there could be an elaborate recipe for this one, but as always I tried to simplify it and it turned out just as I wanted it to be. Try it for yourself you will not regret it!

Methi Matar Malai:

Ingredients:

1 Bunch fresh methi leaves (de stemmed fenugreek leaves)
½ Cup sweet green peas
1 medium Tomato or 1 Tsp. concentrated Hunts Tomato Paste.
¾th cup Whole milk or cream.
1 small onion
3-4 medium garlic cloves
2-3 Serrano peppers
3 Tsp. oil
4 whole pepper corns
1 cardamom
1 Clove
Small cinnamon stick
Cumin Seeds
Poppy seeds (khas khas) – Optional
Turmeric powder
Salt

Method:
• Chop the tomato and grind into a smooth paste. If you are using tomato paste, mix paste with 1 Tbp water and keep aside.
• Grind chopped onion, serrano peppers and garlic in a smooth paste. Add water only if needed.
• Heat 1 Tsp. oil in a shallow pan, add cumin seeds and poppy seeds. Add the chopped fenugreek after poppy seeds start changing color. Cook till methi is softened and partially cooked. Keep aside.
• Heat the remaining oil in a pan. Add clove, cardamom, cinnamon, turmeric powder and pepper corns. Cook for a couple minutes. Add the onion, garlic, pepper paste. Cook on medium flame for 5-10 minutes. Then add the tomato paste and green peas. Cook on low flame for 5 minutes.
• Add the methi and cook for another 5 minutes. Add the milk/cream once the sauce begins to boil. Lower the heat, add salt to taste and simmer for 10 minutes or till you think it is ready to go.

Serve with roti, chapatti, naan or any other Indian bread.
Eat to your heart’s content!
-Sheetal

Fish Sukka/Fish with dry gravy

Just the other day someone asked my dear husband about the food that I make. He was in a pretty good mood that day, so prompt came the reply…”O ya…my wife does make pretty good looking food!” and just when my face began to light up, he added in with a smile on his face ‘but not necessarily good tasting you know!!” and turned around to look at how I react. “Well” I said “if not the food, you at least love my art! Maybe henceforth, you should just look at it and appreciate it rather than eating it!!”So the point is that I am an art lover. I like to see art in everything around, may it be the buildings, clothes, landscape or nature. So of course I try to see art in the food I make. The colors, form, texture, presentation, aroma, taste…it has everything you need to excite your senses. I strongly believe that “good looking” food is as appealing to the tummy, as much as amazingly tasty food is to the mind! So even if it is a simple recipe, it is your creativity that will always be put to test before your culinary skills.

Today’s recipe is the simplest fish recipe that I have ever tried. Few ingredients, less prep time and good scope for creativity. Its my grandma’s recipe, passed down to me by my mom so it is definitely worth a try.

Fish Sukka/Fish with dry gravy:

1 Pound fish fillets - Tilapia or any fish you like (best choice for this recipe is Indian Surmai)
1 cup grated/shredded dry coconut – Suka khobra (optional fresh coconut)
5-6 Large garlic cloves
5-6 Medium Kokam/amsul
¼ Tsp. Turmeric powder
½ Tsp. Red chili powder
¼ Tsp. Garam masala powder
½ tsp. Lemon juice
2 Tbsp. Olive oil
1 Pinch red food coloring (optional)
Salt

For garnish:
Cilantro
Lemon slices
Onions – julienne cut
Lemon juice
Salt pepper
Kaoori methi (Can be replaced with Italian seasoning or finely chopped cilantro)

Method:
Heat 1 tsp. oil in a shallow pan and add the grated coconut and garlic. Roast/Sauté on medium flame, stirring continuously. Set aside and let it cool. Grind this mixture in a thick smooth paste by adding water as needed. Add all other ingredients, except oil, to this paste, mix well and apply a thick layer of this paste to the fish fillets. Marinate for about an hour.
Add 1Tbsp oil in the same shallow pan. Gently lay the marinated fillets with a thick layer of marinade on and under it. Cook each side for 5 to 8 minutes or till fish is ¾ cooked. Add a cup of water and simmer for 15 minutes. Set the fillets in a serving dish. Mix sliced onions, lemon juice, ½ tsp. kasoori methi, salt and pepper for garnish. Top with lots of cilantro if you like.

This can be served with white basmati rice, jasmine rice, naan or roti.
Cook well. Be creative!
-Sheetal

Tomato with coconut curry.

Tomatoche Sheeray - Tomato with coconut curry.

Category: Indian/Maharashtrian/Pathare Prabhu.
Preparation time: 30 minutes.
Serves: 3 to 4

Ingredients:

Tomatoes - 3 Medium,
Onions - 2 small,
Coconut Milk - 1 Can,
Besan - Gram Flour - 4 tsp,
Geera- Cumin seeds - 1/2 tsp,
Ghee - Butter - 1tsp,
Red chilli powder - 1/4 tsp for low spice, 1/2 tsp for medium spice
Turmeric powder - 1 pinch,
Hing - Aesafoetida Powder - 1 pinch
Fenugreek/Methi seeds - 5-6
Salt - To taste,
Sugar - 1 tsp
Cilantro - for garnishing.

Recipe:
Cut tomatoes and onions -Juliane (long thin) slices and keep aside in separate containers.
In a vessel on medium flame, add ghee. Heat for a minute and add a pinch of hing, geera, methi, haldi and onions. Saute till onions start getting soft and pale. Add tomatoes, red chili powder and saute for 10 minutes, stirring continuously. While the onions and tomatoes are cooking, on the side empty one can of coconut milk in a bowl. Add 2 cans of water. 2 -1/2 cans if the coconut milk is very thick. Mix in the besan , salt and sugar . Make sure there are no lumps formed.
Once the onions & tomatoes are cooked, add in the coconut milk mixture. Stir and cook on low to medium flame till it starts boiling.Garnish with finely chopped fresh cilantro.

Serving suggestion:
Best served with plain white rice and pickle.

Ravioli in Creamy Marsala Wine sauce.

Ravioli in Creamy Marsala Wine sauce.
Category: Italian Vegetarian

Time: 30 minutes

Serves: 4

Ingredients:

Semi frozen ravioli (4 cheese/mushroom/spinach) - 1 Pack
Shallots -2 medium
Bay leaf -1
Red Chillies - 2 small
Black Pepper - 1 pinch crushed and 2 corns

Garlic- 4 medium to large cloves

Thyme - a pinch


Italian seasoning - a pinch


Dried basil leaves - a pinch
Olive oil -1Tbsp
Red cooking wine - 3/4 cup
Marsala wine - 1/4 cup
Light whipped cream. 1/4 cup


Recipe:

Boil ravioli directed on the pouch. Strain and keep aside. In a shallow pan heat 1 tbsp olive oil. Add bay leaf, pepper corns, crushed red chillies, and finely chopped shallots and garlic. Saute for 7-8 muntes, till shallots are soft. Add a mixture of 3/4 cup red cooking wine and1/4 cup marsala wine (you can add more if you like a stronger sauce) Cook on low flame till sauce starts to boil and thicken. Sprinkle Italian seasoning, thyme and basil. Let cook on low flame for 2-3 minutes. Add salt to taste and a pinch of crushed black pepper. Add sweet cream as you desire. More the cream, richer the sauce. Let boil for 2 minutes. Add boiled strained ravioli and cook for 2-3 minutes before serving. Garnish with shredded Parmesan Cheese.

Note:
Boil the ravioli alongside the sauce so ravioli is hot when the sauce is ready.

Serving suggestion:
Best served by itself, with garlic bread or Bruschhetta. This sauce can be used with the stuffed Tilapia recipe posted here.

Spiced puffed Indian Bread.

Tikhat poori - Spiced puffed Indian Bread.
Category : Indian/ Snack/Meal
Preparation Time: 1 Hour
Serves - 4 to 6

Ingredients:
Wheat Flour - 2 cups
Rice Flour - 1 cup
Gram Flour (Besan) - 1 Cup
Whipped plain yoghurt - 1 cup
Turmeric Powder - 1 pinch
Cumin seeds - 1/2 tsp
Oil - 2 Tbsp/Oil to fry
Green chillies - 2 -3 medium
Cilantro - 1/4 cup
Ajwain/Oova - 1/2 tsp
Sugar - 1/2 tsp
Salt - to taste.

Recipe:
Put together cumin seeds, green chillies, cilantro and 1/4 cup water in a blender and grind to a smooth paste. In a deep mixing bowl add the wheat, rice and gram flour. Heat 2 tbsp oil and pour it over the flour mixture. Add the green paste, yoghurt, salt, sugar, turmeric and ajwain. Mix well and knead to a soft dough (Just like the the dough for making chappatis). Add water in very small amounts to achieve the desired consistency of the dough. You may need to sprinkle some flour over the dough with kneading it. Cover the dough and keep aside for 15 minutes. Roll up small dough balls, with diameter just about the size of a quarter or a little bigger. Using a rolling pin, on a clean dry surface, roll the balls into pooris about three to four inch diameter, dipping them in dry wheat/ all purpose flour at intervals to avoid sticking. Deep fry the pooris and serve hot.

Serving Suggestions:
Serve Hot with any pickle, vegetable curry, gravy, Kadhi or raita.

Shrimp with a spicy Onion Tomato sauce

Kandyvarchi Kolambi - Shrimp with a spicy Onion Tomato sauce
Note: Substitute Shrimp with potatoes for vegetarian version.
Category: Indian/Maharashtrian/ Pathare Prabhu
Serves: 4

Ingredients:
Onions - 3 medium
Tomatoes - 3 medium
Shrimp - 300gms
Ginger - 1 inch
Garlic - 5 large cloves
Green chilli - 1 medium
Cilantro - 1/4 cup
Red chilli powder - 1/4 tsp (or to taste)
Garam Masala - 1/4 tsp
Turmeric Powder - 1 pinch
Salt - to taste
Lemon juice - 1 tsp
Oil - 1 tbsp
Aesafoetida - Hing - 1 pinch (optional)
Bay leaf - 1
Butter - 1 tsp (Optional)


Recipe:

Put together ginger, garlic, green chilli, cilantro and 1/4 cup water in a blender and grind to a smooth paste. Heat oil in a vessel, add hing, turmeric powder, bay leaf and finely chopped onions. Saute onions (stiring at regular intervals) till soft and pale. Add finely chopped tomatoes and saute for about 5 minutes or till tomatoes are soft. Add the green paste, red chili powder, garam masala and let cook uncovered till all the ingredients blend in well. You may add half cup water for changing the consistency. Let cook for 5 minutes. Add washed, cleaned, de-veined prawns, shrimp or lobster. Stir well, add 1/2 cup of water and cook covered on low - medium flame for 10 minutes or till shrimp is completely cooked. Stir in lemon juice and salt. Garnish with finely chopped cilantro and top it with a tsp of butter.


Serving Suggestions:
Great with white slice bread, chappati, naan, bhakri, roti or paratha.

Pickled Shrimp - Indian/Maharashtrian style

Kolambiche Lonche - Pickled Shrimp
Category: Indian/Maharashtrian/ Pathare Prabhu/side dish
Time: 10 minutes
Serves: 4-6

Ingredients:
Oil - 1 Tbsp
Asafoetida Powder - Hing - 1 Pinch
Shrimp - 1 pound/500 gms
Red chili powder - 1 tsp
Achar masala/ Pickle spice - 2 tsp
Salt - to taste
Lemon juice - 2 tsp.

Recipe:
Heat oil in a shallow pan. Sprinkle a pinch of Hing. Add washed, cleaned, deveined, shrimp and saute for 2 minutes. Add Red chili powder, achar masala,salt and stir well. Once the shrimp is cooked, keep it aside (off the heat) and let cool completely. Once the shrimp mixture is at room temperature add the lemon juice and stir lightly. A quick delicious Shrimp pickle is ready.

Note:
Pickled shrimp can stay fresh for 4 to 5 days if refrigerated. DO NOT reheat the pickle at anytime after its done cooking the first time, even for later servings. This recipe can be modified to make pickled pomfret or Tilapia. Just substitute shrimp with fish.

Serving Suggestion:
It is great side with a good seafood menu. Should be served at room temperature.

Potatoes in coconut garlic curry

Batatyache Bhujane - Potatoes in coconut garlic curry
Category: Indian/Maharashtrian/Pathare Prabhu
Time: 30 minutes
Serves: 4

Ingredients:
Potatoes - 2 medium
Onion - 1 medium
Green/serrano pepper - 1or 2
Grated coconut - 1/4 cup
Garlic Cloves - 3-4 small
Cilantro - to garnish
Clove - 1
Kokum - 1(or 1 tsp lemon)
Salt - to taste
Oil - 2 tsp
Turmeric powder - 1 pinch
Red chilli powder - 1/4 tsp
Hing - Aafoetida powder 1pinch

Recipe:
Grate coconut, garlic and green chillies with 1/4 cup water to a smooth paste and keep aside. Peel and cut potatoes and keep soaked in water. In a pot, heat oil and add hing, clove, turmeric powder, and finely chopped onions. Saute till onions turn pale and soft. Add potatoes, red chili powder, the paste and salt to taste. Add water as desired (about 1-1/2 cup should be good for 2 potatoes). Cover and let cook on medium to low flame. Add Kokum/lemon juice and stir. Garnish with finely chopped cilantro.

Serving suggestion:
Serve hot with white rice or chapati/roti/paratha.

Potatoes in sweet and sour tomato gravy.

Ambat god batate - Potatoes in thick sweet and sour tomato gravy.
Category: Indian/Vegetarian
Time: 30 minutes
Serves: 2 to 4

Ingredients:
Potatoes - 4 Medium
Thk Tomato Paste - 1-2 Tbsp
Aesafoetida Powder - 1 pinch
Mustard seeds - 1/4 tsp
Curry leaves - 4-5 (dry or fresh)
Red chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Goda masala - 1/2 tsp
Cumin Powder - 1/4 tsp
Cilantro Powder - 1/4 tsp
Tamarind paste -1 tsp if thick 2 tsp if regular
Jaggery - 1 inch
Cilantro - To garnish
Salt - to taste


Recipe:
Wash, peel and chop potatoes in approximately 1 inch cubes. Soak them in water. In a pan heat 1 tbsp oil, add pinch of aesafoetida powder, mustard seeds, curry leaves, turmeric powder and potatoes. Stir on low flame for 1 minute. Add all the spice powders - red chili, cumin, cilantro, goda masala and mix well. Let cook for 2-3 minutes. While the potatoes are cooking take thick tomato paste in a mixing bowl and add 1 1/2 cup of water, mix well. Add this tomato sauce to the potatoes. Stir well. Cover and cook on low flame for 5 -7 minutes. Uncover and stir. Add tamarind paste, jaggery and salt. Mix well and cook covered till potatoes are done. Garnish with finely chopped cilantro.

Serving Suggestion:
Best served with Roti, chapati, Naan, Paratha, dal & rice.

Note:
This recipe is based on store bought Hunt's Tomato Paste. If you make tomato paste at home, I recommend making it without any water. Also goda masala can be replaced with any Indian masala powder for a different taste.

Parmesan crusted stuffed Tilapia fish.

Recently I have been cooking a lot with different kinds of cheese varieties and my favorite fish Tilapia. I finally decided to try out my own recipe to combine two of my favorite experimental ingredients. The more I use various types and forms of cheese, the more I want to explore the amazing possibilities of using it in everyday cooking. Well…and who doesn’t love cheese? So for all the cheese lovers out there, here is a very simple recipe to make a fantastic, rich, Italian entrée.

Ingredients:

For fillets:
1 pound large Tilapia fillets (tenderized)
1 Tbsp. Garlic paste
Salt
Pepper

For filling:
½ cup ricotta cheese
½ cup fresh mozzarella cheese (grated)
½ cup parmesan cheese
1 Tbsp. Philadelphia cooking crème
1 Tbsp. Sour cream
1 Tbsp. chopped sun dried tomatoes
1 Tsp. crushed red pepper flakes
Italian Seasoning.
Fresh or dried basil per taste.
Salt
Pepper
1 Tsp. olive oil or butter

For breading:
¾ cup bread crumbs
¾ cup finely grated parmesan cheese
Salt
Pepper
Italian seasoning

Method:

Step 1:
Marinate fillets with garlic paste, salt and pepper for at least 15 minutes before tenderizing. To tenderize fish or meat, place one fillet flat on a gallon Ziploc bag. Fold bag to cover the fillet. Pound both sides of the fillet with a meat mallet on a cutting board. This will break the connecting tissue and fibers and will thin out the fish. Set aside in a flat dish or a tray.

Step 2:
Mix all ingredients listed for the filling. Scoop filling and apply a thick layer on each tenderized fillet. Gently roll each fillet with the filling within. You can use a toothpick to hold it in place. Set aside in the same tray.

Step 3:
Mix all ingredients for the breading and gently apply thick layer of breading to the tilapia rolls. Heat olive oil in a shallow plan. Cook the breaded rolls for 5-7 minutes on each side, till a rich golden brown crust is formed on each side. Handle Tilapia very gently. This step can also be completed by using the superior technique of cooking – baking. Bake the rolls in a conventional oven for 20-30 minutes or till fish is completely cooked. This can be served with a soup and salad or as an entrée if served with your favorite white Italian sauce (e.g. marsala wine sauce, alfredo, garlic sauce etc). So look out for my upcoming post on Marsala wine sauce.
Eat yummy! Feel awesome!!
-Sheetal

Tofu/Paneer (Indian cottage cheese) Stir Fry

I haven’t been writing a lot lately. It’s been crazy juggling work, home and demands of my ever enthusiastic two year old twin boys. All said and done I still manage to spare some time for pursuing the two things I enjoy –cooking and photography. So at my dearest husband’s suggestion I have been trying out my hands at semi-homemade cooking, which simply means cooking at home with a little help with store bought items. For e.g Tofu, Paneer (Indian cottage cheese), organic chicken patties, casing free chicken sausages etc. But I still try to avoid canned food unless the recipe absolutely calls for it. I do not have anything against it; it’s just that I feel that the nutrition and satisfaction that fresh vegetables and fruit provide is not comparable to any canned or frozen item. Also, a great way to save time but still have delicious meal in minutes is to have a choice of cooking sauces, wines and vinegars handy. I will share a list if these items in the upcoming ‘tips’ email. With that said, here is a super-quick semi-homemade recipe for a yummy protein rich stir-fry.


Tofu/Paneer stir fry:

Ingredients:

1 Pound extra firm Tofu or Paneer (Indian cottage cheese) cut into 1 inch cubes
1 Bunch spring/green onions finely chopped
5 large cloves of garlic minced
2 Tbsp. Soy Sauce
2 Tbsp. Teriyaki sauce
1 Tsp. White Vinegar
1 Tsp. Red chili sauce (Sriracha)
1 Tbsp. Hoisin Sauce
1 Tbsp. Olive oil
Salt to taste
¼ cup Roasted crushed peanuts

Cooking method:

Heat oil in a pan. Shallow fry the Paneer or tofu till sides are brown and keep aside. In the same pan add minced garlic and chopped onions and sauté till onions become soft. Mix the remaining ingredients (except peanuts) in a bowl and add to the pan. Simmer for two minutes or till the sauce mixture starts boiling. Turn heat to low/simmer and add the Paneer or Tofu. Cook on low heat for 5 minutes. Turn the heat to high and let cook for another 3-4 minutes, stirring continuously. Be gentle when stirring since Tofu and Paneer both break easily. Garnish with crushed peanuts and serve hot.
Eat healthy and yummy!
-Sheetal

Caprese salad

Ingredients

* 3 ripe tomatoes
* 1 pound fresh mozzarella cheese
* Fresh Basil or fresh dried and frozen basil
* Extra-virgin olive oil
* Coarse salt/garlic salt
* pepper


Layer slices of tomatoes and mozzarella, add a basil leaf between each or sprinkle fresh dried and frozen basil on a shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Serve chilled. Yummy, refreshing and a very nutritious salad is
ready in 10 minutes.
Eat healthy!
-Sheetal

Time for some kitchen tips:

• Freeze a box of fresh spinach. After it freezes just take a handful, crush it and sprinkle it over your food. Sprinkle it on a pizza, in enchiladas, in sandwiches, pasta, curry or anything else you can think of. The kids won’t even know!

• Make a ginger garlic paste and pour in ice trays. Put these trays in a gallon Ziploc bag and freeze. If your trays are medium sized then each cube of ginger garlic paste is about two Tsp. You will have fresh homemade ginger –garlic paste at your fingertips. You can do the same for green chili, cilantro or mint paste.

• If you plan to use lettuce in your meals, make sure you wash, clean, dry them and refrigerate it for 30 minutes. Remove from the refrigerator just before serving. Lettuce will be fresh, cold and crunchy. It will make your salads even better!

• Grind one box of salted roasted peanuts to a coarse powder. Store it in an air tight jar. Crushed peanuts are widely used for garnishing. Very handy protein rich garnish for stir fry’s, salads and a lot more.

• If you are using basmati long grain white rice, soak the rice in cold water for 30 minutes before cooking. Add a Tbsp. of olive or vegetable oil for well cooked, non-sticky rice. To add aroma to the rice add very small quantities of any one or all of these spices: fennel seeds, whole black pepper, cloves, cumin, cinnamon stick, cardamom and/or bay leaf.
Enjoy
Sheetal

Tilapia in Coconut Curry

I grew up in a beautiful city called Mumbai. Mumbai was originally a group of seven islands which have now merged to become one of the world’s busiest, glamorous and most sought after cities. It is surrounded by the sea and boasts of one of the finest sea food experience anywhere in the world. I grew up loving Mumbai, loving its culture, its people and obviously the food. My grandmother, who is a great cook, has passed on her knowledge of amazing sea food recipes to the next generations. I crave for her sea food all the time. Although the available cooking means and methods have become way easier than they used to be many years ago, my grandma still loves the old school way of cooking from scratch (and it sure does taste better). Just like the fast paced life, everyone strives to make a fast-paced, but a healthy meal. Here is my take on it…if you plan it well; you can cook a great meal in no time! I am sharing my favorite quick Tilapia in coconut curry recipe that I learnt from my friend. Trust me this mouth –watering curry can be ready in no time.

Tilapia in coconut curry

Ingredients:

1 pound Tilapia fillets cut to 3 inch long pieces
2 Tsp. Ginger paste
1 Tsp. Garlic paste
4 cloves garlic
1 medium can coconut milk (2 cups if you are using fresh coconut milk)
1 cup water
1 Tsp. Red chili powder
¼ Tsp. Turmeric powder
1 Tsp. Garam masala
2 Tsp. Tamarind paste (replace with a Tsp. of lemon juice or 2 kokums if you do not have tamarind paste)
1 Tbsp. oil
Salt
Cilantro for garnishing

In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, salt, garam masala, 1 Tbsp. of coconut milk. Add tilapia pieces to the mixture and let it marinate for half hour.
Heat oil in a shallow pan. Peel, mash garlic cloves and add to the hot oil. Fry the garlic for a minute till it turns slightly brown. Then gently lay the marinated tilapia pieces in the pan over the oil and garlic and let it cook on medium flame. Tilapia cooks really fast. Do not turn the fish, tilapia is very delicate and flaky and easy to break. Just lift up the pan and give it a good shake. Add the remaining coconut milk and a cup of water. Give the pan one more shake. And let it simmer. Taste the coconut curry after 10 minutes. Add additional spices (this depends the type of coconut milk you use) if you like. Once the curry starts boiling add the tamarind paste or lemon juice. Add salt to taste and lots of chopped fresh cilantro. This curry tastes best when served with white basmati rice.

Super easy, super delicious and super quick fish curry is ready!!!
Enjoy
-Sheetal

Caramel Custard Pudding.

I was taken aback when so many people had asked me the recipe for this super simple, super delicious pudding. My first memory of this pudding is from my childhood. I was probably 10 and my mom made it for us. I still, very clearly, remember even the bowl it was set in. I must have opened the refrigerator at least 10 times to check if it was set. I know my custard pudding doesn't even come close to what that pudding tasted like. Well.. Its a well known fact that however hard you try you can never be even half as good as your mother, especially when it comes to cooking. I was home all day yesterday with one of the twins being sick.After spending the whole day cuddling and reading books, I was craving for something sweet, yummy and obviously something that would be easy to make. Caramel custard pudding is made from a very few basic ingredients which you will definitely have in your kitchen, takes about 15 minutes of prep time, 30-40 minutes of cook time and at least an hour of refrigeration before serving.


Ingredients:

Milk 2 cups
Eggs 2
Sugar 1cup
Vanilla essence 1/4th tsp
Nutmeg powder 1/4th tsp (optional)
Butter/ baking spray

Heat two cups of milk and keep aside. Do not boil the milk.

Caramelize sugar in a light colored pan. Using a light colored pan helps track the exact color of the caramelized sugar that you need. Caramelizing is a science and the sugar can turn very bitter if not watched closely. For caramelizing, heat 1/2 cup sugar in the pan and watch closely as the sugar melts. Heat it to a point where the sugar melts and changes it's color and state, which means it starts becoming brown and melts to a liquid state. This mixture is very hot, so be careful while handling this.If you think you have overheated the sugar you can put the pan in a cold water bath to stop the cooking process instantly. Prepare a pan or a container that fits well in the pressure cooker by buttering it or with a baking spray. Pour the caramelized sugar in the pan and swirl gently to coat the pan with this mixture and set aside.

Whisk two eggs and the remaining sugar in a bowl till all the sugar has melted. Add the milk after it has cooled down a bit. Add the vanilla essence and nutmeg powder and mix well. Pour the milk and eggs mixture in the caramel coated pan. Add some water to the pressure cooker and place this pan . The pan will need to sit on a ring or an elevated plate. Steam cook for 30-40 minutes or till done. Let the pudding cool before you put it in the refrigerator. To serve, place a plate over the pan and turn the pan very carefully. The caramelized sugar will have turned into a runny rich sauce, so you have to be careful when you turn it over . Drizzle some extra sauce when you serve it.
Enjoy the treat!
-Sheetal

Cheese & Veggie Quesadillas - Kids Special

I love the challenges of being a mom. It’s like reliving your childhood; it's great that you can do it at this age, because if you have missed out on anything then this is the best time to make up for it. I love reading my kids’ books – to them and for myself too! I always loved books and my mom got us the best books that we could ever ask for. Now when I see both my kids sharing the same love for books I understand what my mother must be feeling then and why she would save money and go out of her way to exhibitions and book shops to buy us books.

Talking about the challenges of being a mom, the biggest thing in my entire day is to make sure my kids eat well, at least at dinner. They love fruits, bread, curries and anything else that I make. The hardest thing in the entire world is to have them eat some vegetables. Every single day I have to sneak in at least one portion of veggies in their diet. I have started experimenting with various recipes that include veggies but still manage to taste yummy!

Cheese & Vegetable Quesadillas:

Ingredients:

Corn Quesadillas
Shredded cheese (any variety that you have handy)
Finely chopped spinach
Finely grated carrots
Tomato ketchup
Olive oil or butter
Salt
Pepper
Crushed peanuts

Heat a griddle, add a few drops of olive oil or butter and start cooking a tortilla. Cook for about a minute on each side and set aside. Cook another tortilla in a similar way and place the well-cooked Side looking at you. Add cheese, veggies, ketchup, peanuts, salt and pepper. Place the first tortilla on the top of this and press with a flat wide spatula. Let one side cook well, and then flip to the other side. Let it cook till subtly crunchy. Make small sections and serve. Trust me, kids love this stuff. It’s a wholesome meal - grains, veggies, protein. Be creative - add sliced grapes or pomegranate, cooked shredded chicken, grated broccoli, finely chopped hardboiled eggs are just a few examples. Try your hand at this; you will be surprised how creative you can really get when it comes to having your kids eat a really healthy hearty meal!
Remember to eat your veggies today!
-Sheetal

Chicken Lettuce wraps

My husband and I have been big fans of these wraps available at two of our favorite restaurants. I always wondered what went into these to make them so perfectly pleasing for the taste buds. I decided to give it a shot, I had to try and make in a very short time (as always) to make it a quick recipe, without compromising on the yummy factor. So this is what I came up with and I think it worked pretty well!

For preparing the Lettuce:
1 Head lettuce
1/4 cup Vinegar
1 bowl water

Separate leaves from the core and clean with water. Add vinegar to a large bowl of water. Immerse the leaves in this bowl and swish in the mixture. Drain and rinse with cold water. Pat dry the leaves and refrigerate in an airtight container. If you have time, an hour in the refrigerator makes the lettuce cold and crisp and perfectly ready to go with the hot chicken. 15 minutes does wonders too!

For the Chicken:
2 Tsp. Oil
1 Tsp. minced garlic
1 Tsp. minced or grated ginger
1 pound ground chicken
1/2 cup finely chopped medium onion
1/2 cup finely chopped mushrooms (optional)
1/2 cup Chicken broth
1 Tsp. Vinegar
2 Tbs. Soy Sauce
2 Tbs. Teriyaki Sauce
2 Tbs. Peanut Sauce (or 1Tbs.Peanut Butter)
1 Tbs. Chili sauce (I use the Sriracha brand - you can add more or less per your preference of spice)
Salt
Pepper


Heat oil in a pan on a medium flame. Add ginger, garlic and onions. Cook for a few minutes or till the onions turn pale. Add mushrooms and sauté, stirring occasionally. While this is cooking, mix all other ingredients in a bowl, whisk well and keep aside. Add the ground chicken to the onions and mushrooms and mix well. Add the sauce mixture to the chicken and mix well. Add salt and pepper to taste. Cook uncovered on medium flame, stirring occasionally, till chicken is well cooked.

For garnish:
Crushed roasted peanuts.

Tip: I always keep some roasted crushed peanuts handy. It’s a great way to add a yummy protein rich garnish to the food. It goes with any preparation of chicken, tofu or even stir fry veggies. Kids love it! (Please confirm for peanut allergies before adding it so someone’s meal) I also add this in a variety of salads I make. I will share those with you very soon.

Cook well! Eat well!
Sheetal

Ginger Garlic Chicken - Healthy High Protein/ No Carb

After the kids went to bed last night I had about an hour dish out a protein rich, healthy dinner for my husband before he got back from school. Earlier in the day he had mentioned that if possible, he would like to follow a strict protein rich, no carb diet all week. So it had to be either chicken, fish or eggs. I decided to go ahead with my quick Ginger -garlic chicken recipe with a side of steamed asparagus and peanut sauce.

Ginger Garlic chicken:

For the marinade:
2 boneless skinless chicken breasts
2 Tsp. ginger garlic paste
¼ Tsp. Turmeric powder
¼ Tsp. Red chili powder or paprika
2 Tsp. Plain Yoghurt
½ Tsp. Tandoori Masala (optional)
¼ Tsp. Butter
Salt
Pepper

For cooking:
½” finely chopped ginger
4 peeled, crushed garlic cloves
Olive oil

Take the chicken breasts in a mixing bowl. Mix all ingredients for the marinade and coat the chicken with it. Use a fork to pierce the chicken several times. This is a good old way for marinade to get absorbed quickly into the chicken. Set aside for at least 15 minutes, about an hour would be great. In a non-stick pan heat 1 Tsp. of olive oil, add the chopped ginger and crushed garlic cloves. Sauté for two minutes or till the garlic turns slightly brown. Gently add the marinated chicken and any remaining marinade from the bowl. Cook on each side for 10 minutes or till completely cooked. Add a few drops of olive oil as needed while cooking.

Peanut Sauce:
For a quick peanut sauce, in a bowl mix together the following ingredients and a yummy sauce is ready in 5 minutes.
2-3 Tbs. unsweetened peanut butter,
2 Tbs. Soy Sauce
½ Tsp Hot Chili Sauce
1 Tsp. sugar
1 Tsp. garlic paste
2-3 Tbs. water
Salt

Steamed Asparagus:
Steam asparagus for 3 minutes. Add salt and pepper and its ready to go! If you want to make it yummier heat 1 Tsp of butter in a pan and sauté the steamed asparagus on high flame for 2 minutes, then add salt and pepper.

Plate it well – I think plating food in a creative manner does justice to the food, the cook and also the lucky person who gets to relish it! I will be sharing a few quick plating tips in my future posts.

Remember to eat well!
-Sheetal

Cook well! Eat better! Live Healthy!

As I gear up to venture into a foodie blog, I can’t help but think about all the things that have made me a food lover with a passion for cooking. I do not have too many childhood or teenage memories of cooking, but I have some excellent memories of enjoying some of the best food all my life! Thanks to my mom who is a wonder of a cook, my dad who is a cooking enthusiast and my mother-in-law who taught me to eat well and follow a healthy staple diet by making the best use of ingredients you have at hand. So I consider myself a blessed student. I am not a chef, I did not go to a culinary school but I am a daughter, a wife, a friend and above all a mom who cooks with all her heart to give her loved ones a healthy wholesome meal. With this blog, I hope more for fulfillment and contentment than success.
Cook well! Eat better! Live Healthy!
-Sheetal