White Chocolate Shortbread (Eggless)

How to bake White Chocolate Shortbread

         Shortbread is supposed to be mild tasting and so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's CCC #52 December Week 3.

Makes about 35 cookies

Ingredients:

2 cups (300g) all-purpose flour (maida)

1/4 tsp salt

1 cup (250g) unsalted butter, softened

1.5 cups confectioner's (icing) sugar

1 tsp vanilla extract

2 tbsp cocoa powder

3/4th cup, chopped white chocolate or white chocolate chips

OPTIONAL - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)

Method:

• Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.
• Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.
• Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.
• Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. 
• Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven  & let cool completely on the baking sheets & transfer to a wire rack.

Important Notes;

• To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.
• The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.
• After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.

Baked Apple Roses

How to make Apple Roses

        "Mothers are like buttons, they hold everything together."

      That reminds me of my mother who holds all the family members together. She was always the one, who knew what was going on with everyone in the family. Especially when all of us (my brothers & I) moved out of the house. We may not be in frequent touch with each other; but we would be in constant touch with Amma, so she always had the latest updates. Some of us are too busy to listen to others and then some of us are too busy to share things about our life. Mothers always have the time to listen to her children and read between the lines too. 

      Motherhood teaches us a ton of things and humbles us. I only wish someone had prepared me for what to expect, and how to handle the 'n' number of situations that arise in parenting. I guess that is what makes every mother unique. But hey, I feel better reading the following quote :)

"Good Moms Have Sticky Floors, Messy Kitchens, Laundry Piles & Happy Kids."

Happy Mother's Day, to all the Mom's & all the Dad's who take on the role of a mother!

            

Ingredients for 6 to 8 roses:

1 sheet of Pepperidge farm frozen pastry, thawed

2 large apples, cored & sliced

1.5 Tbsp lemon juice concentrate or juice from 1/2 a lemon

2 cups of water or more as needed

cinnamon powder, to sprinkle

fig preserves - 3 tbsp

1 Tbsp, water

Special equipment needed:

Muffin pan - greased or lined

Method:

• Preheat oven to 375° F. (Please read notes below)
• Wash, cut in half, core & slice the apples into very thin slices. 
• In a microwave safe bowl, add the water, lemon juice and sliced apples & microwave for 3 minutes. Drain & let sit. 

• In another bowl, add the preserve & 1 tbsp of water and microwave for a minute; stir & set aside.
• On a floured surface, unwrap & place the thawed pastry sheet, dust with flour, using a rolling pin, stretch it out as needed to make 6 to 8 strips that are 1.5" wide.
• On every strip, smear some preserve, place the apple slices on the top half of the strip, sprinkle with apple spice mix and fold over the bottom half of the pastry strip and roll tightly to form the roses. 

• Place the roses into the prepped muffin pan & bake for 35 to 40 minutes. Remove & let cool.
• Dust with confectioners sugar & serve on a platter. 

Notes:

• My roses were only mildly sweet because the only added sweeteners were the fruit preserve & the confectioner's sugar on top. If you like more sweetness, try adding a 1/8th tsp of brown sugar into the center of every rose, after they have been rolled up & ready to go in the oven.
• Any fruit preserve can be used, or you can even skip it.
• Try adding cinnamon sugar instead of plain cinnamon, prior to rolling the roses.
• Can also be served with a drizzle of caramel sauce on top.
• If you are baking on a cookie sheet, make sure you press the pastry sheet with wet fingers at the end of the roll, to make sure, it doesn't open up during baking.

Goji Berry-Almond-Date Power Balls (No Cook Recipe)

How to make Goji Berry-Almond-Date Power Balls

              The talk and use of goji berries have been on the rise lately upon hearing about its super powers. Here is a no sugar added, all natural, gluten free, vegan, zero cooking, paleo, nutrient rich recipe that is healthy and tasty enough for your taste buds. I feel good about this recipe as it uses purely natural sweeteners (dates, goji berries & raisins) and has some crunch and satiety value in it, so we can enjoy a nutritious snack when hunger strikes.

              They’re thought to help prevent premature aging, boost the immune system, have benefits for diabetes and protect against heart disease and cancer. Goji berries could interact with some drugs, so talk with your doctor first. Otherwise, it's probably safe to eat goji berries in moderation. Please use at your own discretion. Research implies the following health benefits of goji berries:

• Very Nutritious
• Excellent Source of Antioxidants
• May Have Anti-Aging Benefits
• May Help Prevent Cancer Growth
• May Improve Blood Sugar Control
• May Boost Energy Levels
• May Help You Lose Weight
• May Improve Cholesterol Levels
• May Help Boost the Immune System

               

Ingredients for 10 to 15 balls:

dried Goji berries - 1 cup

pitted Dates - 1 cup

raw Almonds - 1 cup

Pumpkin seeds - 1 tbsp (optional)

Cardamom powder/Cinnamon powder - 1/4 tsp

Raisins - 1 tbsp

No cook directions:

• Wash the goji berries to remove impurities & dry them off.
• Coarsely powder the almonds in any kind of food processor. Transfer the contents into a mixing bowl.
• Next, pulverize the goji berries into powder. Transfer into the bowl.

• Grind the dates, as much as you can. Add it to the mixing bowl.
• Add other ingredients powdered or whole to the mixing bowl. Stir/mix thoroughly and make into balls.
• Store in an airtight container & enjoy your nutritious snack when hunger strikes.

Notes:

• You can try substituting other nuts, dry fruits and seeds as needed to make your own combination.

            This recipe was noted down from a health based tv show and is from my recipe diary. Sharing the joy with my fellow bloggers at Sri Valli's CCC # 43 - April Week 5.

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Khajoor ka Halwa (Indian Dates Pudding)

How to make Khajoor ka Halwa (Indian Dates Pudding)

             

              The first occasion that pops in my head, when I think of this recipe is Ramadan. I can imagine, why dates & desserts made with dates are a tradition at Iftar - dates are rich in potassium, fiber and sugars, are a good source of carbohydrates, iron & other essential nutrients, but low in fat. I admire people who can fast for Ramadan, or even otherwise. I also believe that fasting is not just about food. Ramadan teaches us how to practice self-discipline, self-control, sacrifice, empathy for those who are less fortunate; and encourages actions of generosity. I can see myself fasting, someday ; though I'm not sure when that day will come...

             Cos' dates are naturally sweet, we are only using a li'l sugar in this recipe. You can skip sugar altogether & replace it with more dates, if you like. You can cut back on ghee, if needed for health reasons. This recipe calls for bengal gram dal, but I'm sure it'll taste good with green gram dal as well. 

Ingredients for about 4 cups of Halwa:

1 cup kadalai paruppu/channa dal/bengal gram dal

1.5 + 1 cup of milk

0.5 to 1 cup of ghee/clarified butter (or more if desired)

1/2 cup sugar

2 cups pitted dates, chopped

a pinch of salt

a pinch of saffron

1/4 tsp elaichi/cardamom powder

a cap full of rose water or kewda pani/thazhampoo water

chopped nuts, for garnish

Upside Down Peach Cake (Low Fat & Egg less)

How to bake an Upside Down Peach Cake

         What would you bake for someone on their anniversary; that is egg less, healthy, and low fat ? Well, luckily I came across this recipe in a big book of luscious low fat cooking, called Great Good Food by Julee Rosso.

         Last week was the 46th wedding anniversary of my in-laws, I can't imagine what that must be like. Every passing year seems like an achievement for some of us. They say - 'With age comes wisdom, but sometimes age comes alone'. I just hope, I am the first kind ;o)

         Getting back to the cake, I had to serve this cake to friends & family with my fingers crossed, because, I hadn't tasted it and had no clue if it was fit for the occasion. Delightedly, the whole cake disappeared within minutes of cutting the first slice. I managed to grab a piece, so I could write this post. My favorite part of this cake are the peaches on the top with the caramelized brown sugar. Serve this with a whipped cream topping if you like & enjoy your treat, guilt free. Sharing this recipe with my friends over at CCChallenge.

Ingredients for 8 to 12 servings:

1/2 cup light brown sugar

2 cups peeled, pitted & sliced fresh peaches (about 3 peaches)

1 Tbsp ground/chopped crystallized ginger ( I used "inji murabba")

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp unsalted butter, softened

vegetable oil, to grease the pan

1/2 cup unsweetened applesauce

up to 5 Tbsp of buttermilk as needed to get the batter to pouring consistency

1 tsp vanilla extract

Pappa al Pomodoro / Roasted Tomato Soup

How to make Pappa al Pomodoro (Roasted Tomato Soup)

        We love roasted tomato soup, anytime of the year. I knew, there was no stopping me, when I saw a similar recipe in the bon appetit magazine. I made a few changes to suit the Indian palate & Voilà! It was a so... good & a big hit with my family. Serve a large bowl of this soup for a meal by itself or serve along with a tasty sandwich. 

         Pappa al Pomodoro is a hearty & thick Tuscan tomato-bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. The soup equivalent of dipping your bread into tomato sauce. This rustic dish is a summer comfort food. 

Total time - 1 hour

Ingredients for 4 servings:

2 lbs of ripe & juicy tomatoes, cored & quartered

6 to 8 garlic cloves, smashed

1/2 tsp fennel seeds

6 Tbsp olive oil, divided, plus more

sea salt

freshly ground pepper corns

1/2 Tbsp dried basil

1/2 tsp Dry chilli flakes

1/4 loaf of country-style bread, crust removed, torn into 2" pieces (about 1.5 cups), divided

3 cups of water

Grilled Brie, Pear and Jalapeno Jam Sandwich

How to make a Grilled Brie, Pear and Jalapeno Jam Sandwich

    

        This is a one of a kind sandwich, which has a variety of flavors & texture to it. Brie is a very rich and creamy cheese which goes great with the crunchy fresh fruit and also balances the heat from the hot & sweet Jalapeno jam. If you have access to Granny smith apples; that makes one heck of a sandwich. It's bound to keep you satisfied for hours, while also pleasing your taste buds. This recipe was jotted down in my dairy a long time ago - I'm happy to finally share this flavorful recipe with you & my friends at CCChallenge.

Ingredients:

Multi-grain/Whole Wheat bread
Brie Cheese
Pear or Granny smith slices
Jalapeno pepper Jam (Recipe here)
Unsalted softened butter/margarine

Optional gadget:
Panini press/Sandwich maker

Hot & Sweet Jalapeno Jam

How to make Hot & Sweet Jalapeno Jam

           Jalapeno jellies and jams are typically made with too much sugar and/or added bell peppers, which cuts down on the heat of these fiery Mexican peppers. So, I came up with this version of Jalapeno jam to satisfy my taste buds; which gets a kick from the heat of this peppery Jalapeno jam. You only need a few minutes to make this jam and it goes with a lot of your favorite foods. You could use it on plain toast, sandwiches or serve as a snack along with crackers & cheese. Go ahead and whip this up; your taste buds might just sing you, a Gracias song :)

Ingredients for 10 oz of Jam

5 large Jalapenos 

1 Cup Sugar

1 Cup Apple Cider Vinegar

1/8 tsp Salt

1 Tbsp powder Pectin (ex: Ball)

1 to 2 drops of green food color (Optional)

Thakkali Dosai/Tomato Dosa

How to make Thakkali Dosai/Tomato Dosa

        How many times can you make the same old breakfast and dinner items, before someone in your family raises their voice and protests? In my home, that someone would be me :) When you have made all of the usual dishes and crave for something different to surprise your family, why not try this sweet and sour, tangy and spicy Dosa? Did you know, this Dosa needs no fermentation? Just grind and make your dosa's immediately and enjoy with this chutney.

Ingredients for 4 servings:

Raw rice - 1.5 cups
Ripe Tomatoes - 5 to 7 depending on sourness
Red gram dal/Tuar dal - 3 Tbsp
Tamarind - gooseberry sized
Red chilli - 3 to 5
Asafoetida - 1/8 Tsp
Salt to taste
1 Tsp of Sugar (Optional)
Oil - Enough to make dosa's

Orange Peel Pachadi/Chutney

How to make Orange Peel Pachadi/Chutney

          The skin/peel of many fruits and vegetables can be used to cook a variety of dishes. It's one way to use up the nutrients & fiber, which would otherwise go to waste. Once you try cooking with the peels, you will discover that, it takes the dish to a whole new level. In some households, the peels are simply cooked as an economic choice. Either way, I'm all in when it comes to cooking with peels. Here's an aromatic, lip-smacking Pachadi, which can be made using the peel of a Navel Orange or Kamala Orange. No matter which variety you use; make sure the peel is thick & fleshy. Organic is best; if unavailable, use a Veggie wash to remove any pesticide residue.

           In the Tamil language, there is a phrase called 'Arusuvai Unavu', which means 'Six Flavors'. A good Tamil feast is supposed to include six flavors into it. Those six flavors being - 

Inippu - Sweet - ex: sugar, starchy foods

Pulippu - Sour - ex: citrus fruits, buttermilk

Uvarppu - Salty - ex: all salty foods

Kaarppu - Pungent/Hot - ex: peppers, ginger

Kasappu - Bitter - ex: bitter gourd, neem flowers

Thuvarppu - Astringent - ex: pomegranate, betel leaves

           This recipe is definitely one of those dishes, which has all six of the flavors in it. Our daily schedules are so hectic, many, do not even have time for a decent sit-down meal; leave alone a six-flavor meal; the best we can do is to incorporate a six-flavor dish when possible. We are, what we eat, after all!

Ingredients for 4 servings:

1 Cup of chopped Orange peel (Navel Orange or Kamala Orange) 

1 Tbsp, Tamarind Paste or about 1 Cup of Tamarind extract

1 Tbsp, crushed Jaggery

2 Tbsp of Oil

1 Tsp, Mustard seeds

1/8 Tsp, Asafoetida/Hing

1/8 Tsp, Turmeric powder

A sprig of Curry leaves

About a Cup of water

Salt to taste

To roast in oil & grind:

1/2 Tbsp, broken Urad dal

1 or 2, dry red chillies

Chopped or grated Coconut, about 1 Tbsp

Banana Nut Bread/Muffins

How to make Banana Nut Bread/Muffins (with step-by step pictorials)

            I love baking; but what I love even more, is baking quick breads, muffins & loafs, far more than baking cakes and other sweet treats; simply because of their drastic difference in nutritive value. When it comes to feeding our families; don't we always want the best for them? This is one such recipe, that will please all your loved ones. No special gadgets needed, healthy for all, and best of all - an excellent way to use up your over-ripe bananas, that no one wants to eat at home. 

         I sit here, reminiscing of the good old days -whenever we were stuck with over-ripe bananas at home; I would wait impatiently for the eager cows/calves to pay us a visit. Although I'm sure they love the tasty treat; myself & the kids love the opportunity to get up close to these sweet creatures, & a chance to pet them. It's a win-win for everyone. But this recipe is another way to a 'win-win'; to win the love of your family & friends.

INGREDIENTS:

Dry Ingredients:

1 Cup all purpose flour/Maida

3/4 Cup whole wheat flour

1/4 tsp Cinnamon (powder)

1/4 tsp Salt

1/4 tsp Nutmeg (powder)

1 tsp Baking Soda

1/2 Cup Sugar/Raw Cane Sugar

Wet Ingredients:

2 Eggs

3 Tbsp Yogurt

1/4 Cup Vegetable/Canola Oil

1 Tbsp Vanilla extract

4 Well Ripe Bananas, Mashed

Additional Ingredients:

1 to 2 Tbsp Brown Sugar for topping

1/2 Cup broken/chopped Walnuts

Corn & Capsicum Masala/Shimla Mirch aur Makai ki sabji

How to make Corn & Capsicum Masala/Shimla Mirch Aur Makai Ki Sabji

       Bell Peppers in the west, Capsicums in the east; these colorful fruits are also known as sweet peppers, because of their lack of Capsaicin, the compound responsible for a pungent nature. They come in a variety of bright & vibrant colors, which makes them a treat for at least three, if not four of a diner's senses. They also impart a unique aroma, to anything it's cooked with. Have a few of these peppers on hand? Why not try this recipe, the next time you are wondering what to cook tonight? Goes great with any Roti or Pulao.

Ingredients:

Steamed,Corn Kernels - 1 Cup

Cut, Green Capsicum - 2 no:s

Cut, Red/yellow Capsicum - 2 no:s

Chopped, Onions - 2 no:s

Chopped/Pureed Tomatoes - 2 no:s

Fresh Coriander leaves - 1/4 bunch, Chopped

Ginger - Garlic paste - 1 Tbsp

Oil - 3 Tbsp

Cumin seeds - 1/2 Tsp

Red Chilli powder/Paprika - 1/2 Tbsp

Coriander powder - 1.5 Tbsp

Cumin powder - 1/2 Tbsp

Turmeric powder - 1/4 Tsp

Salt to taste

Garam Masala powder - 1 Tsp

Thick fresh yogurt/Curd - 1/4 Cup, beaten  

Lemon Juice - 1 Tsp

Avo-Carrot Savory Muffins

How to make Avocado-Carrot Savory Muffins

         When my friend asked me about different ways she could use Avocados, apart from the usual ones we already know; the first thing that popped into my head was a muffin with Avocados. If you are tired of sweet breakfast muffins, then you should try this healthy savory muffins that are great for breakfast, picnic, a snack or even for dinner with a soup & salad. With absolutely no butter or alternative used, this is light & healthy for everyone. You can play around with the ingredients, according to your taste & you will still end up with a great muffin. Works well in your kid's lunch box as a healthy option to keep them nourished.

Choco-Nana Sweet Sandwiches

How to make Choco-Nana Sweet Sandwiches

         I try my best & succeed most of the time, in my attempts to not stock Nutella at home. If I do buy, I have to make it a point to hide the jar from my kid! Now; if only I had an episode of selective amnesia every time my craving hits - that would be great for my waistline too ;o) Truth be told, I prefer stocking Nutella, over most brands of milk chocolates, as this can do more, than just satisfy a sweet tooth - like being a part of this delectably sweet & crunchy sandwich.

         Have you tried a sweet & crunchy sandwich before? Simple everyday ingredients make up this delicious sandwich, that's crunchy on the outside; soft & creamy on the inside. This is an all time favorite with kids & a must have for weekend breakfast in my home. The soft banana slices add an interesting texture to this otherwise crunchy sandwich. Add slivered nuts of your choice to make it more healthy & appetizing. 

Ingredients:

Thick slices of White Bread -4 slices
Butter - for toasting

Ripe Banana - 1

Sugar - 1 Tbsp

Cinnamon powder - 1 to 2 tsp

Nutella (Chocolate Hazelnut) spread

(Optional) chopped Nuts - 1 Tbsp

Red Grapes Rasam

How to make Red Grapes Rasam

               Do you shop in bulk? Or just have a bunch of these succulent berries on hand? May be, you are just looking for an exotic recipe, that you have never tried before. The 'Rasam' is a traditional & customary concoction in many South Indian homes, for lunch. Although, tomatoes are the commonly used fruit in this digestive broth, I decided to use the Grapes that I had, just too many of - Thanks to Costco! The juicy grapes add an exotic fruity flavor to the otherwise ordinary Rasam.

            The Grapes, impart a beautiful color & makes it sensationally sweet, (based on the color & quantity of the grapes added) which is what makes this Rasam unique. Since, there is no cooking of  lentils/pulses required in this recipe, you can prepare this in a jiffy. To give you a perception of what this would taste like, think of a Rasam prepared with a lump of jaggery. Not too sweet, just enough to balance the sourness of the tamarind other spices. So go ahead & give it shot!

Pineapple Mensakai (Sweet & Spicy Pineapple Curry)

How to make Pineapple Mensakai

          You know how, sometimes a song gets inextricably stuck in your head & refuses to go away, whether you like it or not? Yeah, I have that too - the Stuck Song Syndrome!! If you are a foodie, you should be able to relate to something similar - If I fall in love with a new or exotic dish; the flavors & that memory gets tattooed on my grey matter & rises out of my long term memory, every time I see a relevant ingredient even if it's eons later. Today's post, is about one such memory/side dish called Pineapple Mensakai. You could also add a small amount of boiled bitter gourd into this dish, it will probably go unnoticed (good, if you have any bitter gourd haters at home)

       The Mensakai is similar to the Pachadi (in Tamil), from the popular Udupi Cuisine (Mangalore, Karnataka). When I first sampled, this exquisite side dish at a friend's house warming ceremony, the foodie in me was so curious to know it's name & the recipe. I ended up walking out, extremely disappointed, since all I could figure out at that time, was that it was made with Pineapples - was sweet, tangy, spicy & oh so.... mouth watering!