Honey Roasted Almonds 

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Today, we have a quick almond snack. This is the second day of the week in which I will be posting recipes of protein rich nuts and seeds. The daughter loves almonds and this made her eat them all the more. What more to ask for!

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Protein – Almonds

Recipe from here

WHAT WE NEED

Honey                             2 tbsp

Cinnamon powder       1/4 tsp

Almonds                         1  cup

Salt                                   1/4 tsp heaped
WHAT TO DO

  • Preheat the oven at 175C
  • Heat the honey in a microwave safe bowl for 1 minute on low power
  • Add the cinnamon and almonds to the honey and mix well
  • Line a baking tray with parchement paper
  • Spread the almonds on parchment paper
  • Bake for 10-12 minutes
  • Take the tray out once after 6 minutes and give it a shake
  • Let it cool completely
  • Transfer it to a bowl and mix with salt
  • Enjoy!

NOTES

  1. Let the almonds cool completely before transferring to the bowl. I did not wait long enough and the skin on the almonds came off. While it did not make an impact on the taste, it did not look very pretty.

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Roasted Chana Dal

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Today is the final day of lentil and bean based protein dishes for this mega marathon. I have recipes for 8 different lentils and beans and varied dishes like a soup, breakfast and main course. Today’s recipe is a simple and quick snack – roasted chana dal / bengal gram. You can have it as is or mix it with some puffed rice and chutneys and eat it like a bhel puri. I have a super quick bhel puri recipe that you can check out. If you do not have the chutneys you can still fix yourself a ‘sookha bhel’ (dry bhel).

I don’t use chana dal very often. Its use is mostly restricted to being part of all mixed rice varieties I make or in the ‘dosa chilly podi’. So in my effort to use it more, I picked this crunchy recipe for this marathon.

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The seasoning for this roasted chana dal can be anything of your choice depending on your palate. I had some ‘desi tadka’ spice mix that I needed to use up and so I used that. You can use red chilly powder, chaat masala, etc.

Protein – Bengal gram / chana dal

Recipe adapted from here

Makes 1 cup

WHAT WE NEED

Bengal gram                                  1 cup

Oil                                                    2 tsp

Spice powder mix                        1 tsp

Salt

Water

 

WHAT TO DO

  • Soak the chana dal in water for an hour
  • Drain it and place it in a vessel with enough water to fully cover the chana dal
  • Heat the vessel and bring to boil
  • Simmer for a minute and turn off the gas
  • The chana dal should be cooked but retain its bite and not become mushy
  • Spread it on an absorbent towel for around 15 minutes to dry
  • Preheat the oven to 200C
  • Line a baking tray with 2 layers of aluminium foil
  • Toss the chana dal with the oil, spice mix and salt in a bowl
  • Place the chana dal on the baking tray in a single layer
  • Bake for 30-40 minutes
  • Remove the tray every 10-12 minutes and give it a shake
  • The chana dal will be crisp and will become crisper on cooling
  • Allow it to cool and store in an airtight container
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Eier Kichel

 

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So I bought another cookbook. Yes. Despite having access to millions of recipes online, despite having bookmarked countless recipes from my co-bloggers, despite having cookbooks from which I have tried only a handful of recipes, I bought another one. In my defense…..well, I have no defense.

I bought ‘The Hot Bread Kitchen Cookbook’. Aren’t you a little tempted? Accept it. I have been browsing it and lovingly touching the pictures of some of the yummiest looking bakes. My first attempt is Eier Kichel, which has been described as ‘Jewish cookies made with egg’. It is usually a sweet type cookie but I was in the mood for savory and all enthusiastic to experiment. So I made a savory version of this cookie. Also my cookies are smaller in comparison because I wanted to have them over a longer period of time. Here goes –

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Adapted from The Hot Bread Kitchen Cookbook

Makes 16-18 cookies

WHAT WE NEED

Eggs, large                              3

Canola oil                                1 tbsp plus extra for brushing

Salt                                            1 tsp

Sugar                                        1/2 tsp

Baking powder                      1/2 tsp

All purpose flour                  150 gms (1 cup plus 3 tbsp)

WHAT TO DO

  • Whisk the eggs in a large bowl till frothy
  • Add salt, sugar, oil and baking powder and mix well
  • Add 130 gms of flour to the egg mixture in two additions. Ensure the first addition is fully mixed in before adding the second one
  • The dough will be sticky but check if the dough pulls away slightly from the sides of the bowl.
  • If not, add 1 tbsp flour at a time and mix well till it starts pulling away from the sides of the bowl
  • Transfer the dough to a floured surface and knead for 2-3 minutes
  • Cover it with a plastic wrap and set aside for 20 minutes
  • Preheat the oven to 260C and line the baking sheet with parchment paper
  • Divide the dough into 16 parts. Take one piece at a time and keep the balance covered in the plastic wrap
  • Press the dough ball on a lightly floured surface with your hands. Take the ends and pull it to the middle and pinch into each other. Repeat the process three times
  • Press the dough into a flat circle slightly smaller the size of your palm and transfer it to the baking sheet
  • Repeat the procedure for all the other dough balls
  • Reduce the temperature to 205C and bake for 6 minutes
  • Reduce the temperature to 150C and bake for about 6-7 minutes till the cookies bubble and turn slightly brown
  • Remove the cookies from the oven and transfer to a wire rack and let them cool completely.
  • These cookies will crisp as they cool
  • Store in an air tight container for 4-5 days
  • Enjoy them as is or with toppings of your choice.

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This is part of the Bake-a-thon 2016


Quick butter carrots

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Its nice to be back on the blog after what feels like forever. Its been one month during which I made the mega move from Malaysia to India. So this is my first post from my temporary accommodation in Bangalore. I was not sure I could participate in this month’s BM since I would not have access to a kitchen. But it was as if Srivalli read my mind and had two themes which fit my situation perfectly – No bake desserts and one appliance dishes. I knew I could achieve both by a microwave and a refrigerator both of which are available here.

All my recipes this month will involve minimum ingredients, small quantities and quick cooking because I don’t have enough place to store too many ingredients and not large enough cookware. This recipe is super useful for me to get some veggies for my daughter. I use carrots mostly but this should work with other veggies like broccoli, cauliflower, corn, etc. So here goes –

Serves 1

WHAT WE NEED

Carrots, small                    2-3

Butter                                   1 tbsp

Water

Salt & Pepper

WHAT TO DO

  • Wash the carrots well and cut into roundels. You can peel them if you want
  • Add the carrots to a microwave safe bowl and enough water so that the carrots are immersed in the water
  • Microwave on high for 7-8 minutes till the carrots are fork tender. If making for small kids, an additional 1 minute will make it softer and easier for them to chew.
  • Melt some butter in a microwave safe bowl for 30 seconds on medium
  • The water from the carrots should have completely evaporated. Drain the remaining water, if any and add it to the melted butter
  • Add salt and pepper and toss well. You can add dried herbs or chilli flakes as per your taste.
  • Enjoy!

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This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes – with the microwave oven.

 

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Check out the Blogging Marathon page for other marathoners doing this BM.

 

Baked Plantain Chips

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We are beginning with Bakeathon today for the entire month of December. We are posting baked recipes on Mondays, Wednesdays and Fridays for the whole month. If that is isn’t exciting I don’t know what is!

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The husband loves plantain so much that he can eat it every other day and that is saying a lot for the husband. He is usually the type who moans – “but you made omelette only ten days ago.” Right! But unfortunately for him, we don’t get plantain in this small town and have to travel 100 kms to Kuala Lumpur for it. We go to KL once a month where I buy plantain in bulk and make it three of four times the following week. I have been meaning to try the baked version of these chips ever since I saw it on Harini-Jaya’s blog during the Blogging Marathon few months ago. Finally I did.

So here goes –

WHAT WE NEED

4 small plantains (or 2 large)

2 tbsp oil

Salt

1 tsp Red Chilly powder

WHAT TO DO

  • Preheat the oven to 190C
  • Peel the plantains
  • Slice the plantains to thin round slices
  • In a bowl, pour the oil and add the plantain slices
  • Mix well to coat the oil on all the slices
  • Add salt and red chilly powder and mix well
  • Arrange them on a foil or lightly greased baking tray without overlapping on each other.
  • Bake for 5 minutes
  • Use a spatula to turn the slices on the other side
  • Bake for 3 mins or until the slices are golden brown and the edges are darker in colour
  • Enjoy it with mixed rice or grab a handful and settle down with a book!

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NOTES

  1. The plantains available here are very small, almost half the size of those I was used to in Bangalore. So that’s the measure I have used
  2. If you don’t like your chips too spicy reduce the chilly powder quantity to ½ tsp
  3. You can also replace chilly powder with black pepper powder.
  4. It keeps for 2-3 days in an air tight container.

 

 

 

Chips 4

 


This is part of the
Bake-a-thon 2015 


 

Baked Potato Wedges

  

  

Having a toddler at home means making more potatoes. It is one thing that they eat without much of a fuss. So I am always trying out different recipes with potatoes to keep the variety and health aspects intact. But once in a way, a little indulgence is allowed, right?
  

I found this amazing recipe here and these wedges turned out so awesome! I wanted to make some kind of dip to go with it but the husband and kiddo just grabbed it from the oven and I had to sacrifice the dip in order to fight for my share of the fries.

It’s a simple and less guilt version of fries since they are baked and not fried. 

So here goes –

WHAT WE NEED

Russet potatoes                         3, medium to large

Olive oil                                        3 tbsp

Salt                                                 2 tsp

Onion / garlic powder               2 tsp

Mixed dried herbs                      3 tsp

Parmesan cheese, grated         1/3 cup

Fresh herbs, optional                3 tsp

WHAT TO DO

  • Preheat the oven to 190C
  • Grease a baking tray lightly
  • Mix salt, seasoning and onion powder together and set aside
  • Wash and cut the potatoes into wedges
  • Place them in a large bowl, add olive oil and toss them well so that the oil coats all the wedges
  • Sprinkle the cheese and toss well to coat
  • Sprinkle the seasoning mixture and fresh herbs and toss to coat
  • Place the wedges in a single layer on the baking tray with the skin side down
  • Bake for 30-35 minutes till the wedges are golden brown in colour
  • Enjoy!

  

This is my entry for tea time snacks for the Blogging Marathon.

 
Check out the Blogging Marathon page for other marathoners doing this BM.
  

Orange & choco chip cookies


Guess what, I won a cookbook giveaway! I love giveaways and participate in them with full gusto, especially when its a cookbook at the end of the rainbow. Last month, I won 500 Cookies:the only cookie compendium you’ll ever need in a giveaway hosted by Aparna of My Diverse Kitchen. So, as you can guess, my answer to all questions is now cookie. Bored? Have a cookie. Sad? Have a cookie. Happy? Have two cookies. You get the drift….


I am trying out my first recipe of the 500 today for tea time snacks.

So here goes –

WHAT WE NEED  (for 12 large or 20 small cookies)

Unsalted Butter                 1/2 cup (113 gms)

Sugar                                     1 cup

Egg                                         1

Orange zest                         3-5 tsp

Vanilla extract                    1 tsp

All purpose flour               1 1/2 cup

Baking soda                         1/2 tsp

Baking powder                    1/4 tsp

Salt                                          1/4 tsp

Choco chips                          1 cup

WHAT TO DO

  • Preheat the oven to 190C
  • Beat the butter and sugar. Its not necessary for them to get fluffy. they just need to blend well with each other
  • Add the egg, orange zest and vanilla and combine
  • Sift together the dry ingredients
  • Stir the dry ingredients into the mixture
  • Add the choco chips and mix well.
  • Use an ice cream scoop to make small balls of the cookie dough and place them on a greased baking tray 2 inches apart. This gives space to the cookie to spread out

  • Bake for 8-9 minutes.
  • Cool for around 10 minutes
  • Store in an air tight container for upto 5 days.
  • Enjoy!


This is my post for tea time snacks at the Blogging Marathon.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Sour cream & cheese dip

My brother is here for a week nd so the days are full of chatting, laughing and lots of eating. He is probably the only person who likes absolutely everything I make. So it’s fun to be cooking and baking for him.

Dips are one of his favorite eats and he likes dips with everything. So this is what we came up with today. It’s mostly adapted from here with few changes here and there.

Makes 1/2 cup 

WHAT WE NEED

Sour cream                        5 tbsp

Parmesan, grated            2 tbsp

Mayonnaise                       1 1/2 tbsp

Garlic pepper                     1/2 tsp

Onion powder                    1 tsp

Chilly flakes (optional)   1/2 tsp

Salt

WHAT TO DO

  • Combine all the ingredients together in a bowl and mix well.
  • Serve with crackers or veggies or chips
  • Enjoy!
  • If you manage to have any left, store in the refrigerator for up to 3 days


This is my entry for the Blogging Marathon hosted by Srivalli.

 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Bhendi Jaipuri #MonsoonMojo

   

If you understand Tamil and are interested in cooking then you must watch this show on Vijay TV – Samayal Samayal (Cooking Cooking). It is hosted by Venkatesh Bhat from Accord Metropolitan, Chennai. I initially started watching it because I found him cute. Yup, superficial me. But then I found his recipes to be easy and his style absolutely no nonsense. He wasn’t the kind to have all ingredients prepped by someone before the show. He would perform the entire recipe including mundane stuff like cutting veggies, etc from start to finish on camera. It makes the dish look simple and somehow gives me the confidence of being able to master the dish. 

This recipe featured as part of his Budget Cooking episode. Since I just got my first harvest of lady’s fingers from my garden, I decided to try it immediately. So here goes –
 

WHAT WE NEED

Lady’s fingers     200 gms

Cornflour                30 gms

Rice flour                30 gms 

Gram flour              30 gms

Cumin powder          5 gms

Turmeric powder      5 gms

Red chilly powder     5 gms

Garam Masala           5 gms

Lemon                       1 large or 2 medium

Salt

Oil for deep frying

WHAT TO DO

  • Wash and dry the lady’s fingers
  • Cut them into diagnol stripes. Thinner the better
  • Add cornflour and coat the lady’s fingers well
  • Add cumin powder, turmeric powder, red chilly powder, rice flour, gram flour and salt
  • Mix them well
  • Add the lemon juice and ensure the flours and seasoning stick to the lady’s fingers 
  • Only if needed, sprinkle some water to bring them all together
  • Heat oil and deep fry them in batches

 

Yup. That’s it. Quick and yumm.
 
NOTES

  1. I did not use all the ingredients strictly by measurement. It was more using my judgement and it turned out fine. So you don’t need to be too strict with flour and seasoning quantities
  2. I did not have cornflour and so I used corn starch. There are 2 schools of thought – one saying that the two are replaceable and the other denying it. In this case, it did not make a difference.
  3. He added some chat masala to the dish at the end after the frying and before serving. We don’t like it and so I omitted that part.  

 

This is my entry for Cooking from Cookbook Challenge hosted by Srivalli.

  

This is my entry for MonsoonMojo hosted by Kalyani

  

Lotus Root Chips #MonsoonMojo


When we moved to Malaysia, I made a resolution to include as many local delicacies as possible in our day to day meals. That is a tough proposition since we are vegetarians (flexible on eggs) and this is a seafood paradise. So, as a first step, I decided to start adapting local vegetables that aren’t so common in India. My first experiment was with the turnip and it turned out quite yumm.

The next item I had my eyes on was lotus roots. Not very pretty to look at but intriguing all the same. The first time I picked it up, I forgot about it and found it a week later at the bottom of my veggie tray in the fridge. You don’t want to know more. This time I kept it next to the milk so that I looked at it thrice a day.


No recipe I found was very exciting. Finally I decided that frying anything should only end up in tasty-land. But last week I came across quite a few recipes on baked chips. So I decided to do both. So here goes –

WHAT WE NEED

To Bake

1 Lotus Root

1/2 – 1 tbsp Olive Oil

1/2 tbsp Extra Virgin Olive Oil

1/2 tsp Ground Pepper

1/2 tbsp Cumin Powder

1/2 tsp Sesame Powder

Salt

1 tsp Vinegar

2cups Water

To Fry

1 Lotus Root

Pink Salt

1/2 tsp Chilly Powder

1/2 tsp Cumin Powder

1 tsp Vinegar

2 Cups Water

WHAT TO DO

Irrespective of whether you are frying or baking, you need to –

  • Mix the vinegar and water. Keep aside
  • Wash, wash and wash the lotus root. It’s a root.

   

  • Cut off the ends.
  • Admire the design inside

 

  • Peel the skin
  • Slice it thinly

 

  • Soak it in the vinegar water and forget about it for 15 minutes.

Meanwhile, prep for the next steps – lay out some tissues to dry the roots when they are taken out of water.

  • If you are baking then grease the baking tray with some olive oil. Dry roast and grind the pepper. If you don’t have cumin and sesame powder. Dry roast and grind them too.
  • If you are frying then pour some oil in a pan, set out tissues to catch the extra oil. Get that cumin powder.

15 minutes not yet done? Ok, superhuman, go get a glass of water and take a deep breath.

  • Drain the water from the lotus root slices.
  • Place each slice individually on the tissue paper to soak up the remaining water.

It pays to have a little helper


  • Place another tissue on top to quicken the drying out process.

Take a moment to look at the semi wet tissue on top. It would have pretty lotus root imprints all over.

for Baking

  • Preheat the oven to 190C
  • Put all the slices in a mixing bowl. Add the olive oil, extra virgin, olive oil, ground pepper, cumin powder, sesame powder and salt.
  • Toss like a pro to coat all the slices with the oils and seasoning.
  • If you are not a pro and tried tossing, spend a couple of minutes to pick the slices off the floor and clean up the oil stains. You could just use your hands to evenly coat the slices.
  • Place the slices individually on the baking sheet /tray. Don’t overlap.


I know I have squeezed in more than capacity. Mumbai local train habits never die. “Thoda adjust karo”.

  • Bake for 8-10 minutes.
  • Wait for a couple of minutes before munching away!
  • Store in an air tight container if it lasts longer than ten minutes.

 

for Frying

  • Heat the oil
  • Drop the chips in
  • Fry till they star browning. Then take it out.

 

  • Season with pink salt, chilly powder and cumin powder
  • Munchy time! Else air tight container.

These would serve best on a rainy day watching the raindrops slide down your window.

  


NOTES

  1. Lotus roots brown almost immediately on slicing. Hence the need for vinegar water. You could try slicing directly over the hot oil, if you are used to it. I am so not.
  2. Most recipes I saw recommended sesame oil to fry. I did not have it. So I used sesame powder and rice bran oil for frying.
  3. If you don’t have pink salt, use regular salt.

I liked the baked version better than the fried one. Same crunch less oil. Yay!

I am sending this for #MonsoonMojo hosted by Kalyani