Carrot Salad

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This is another easy and simple salad. Carrots are a salad regular and I usually make it South Indian style. This recipe from the book, Diva Green, had a different flavour combination for the ubiquitous carrot. The mint, sesame seeds, honey and lemon juice make a beautiful team to enhance this simple salad to the next level.

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Serves 2-3

Recipe from Diva Green: a vegetarian cookbook by Ritu Dalmia

WHAT WE NEED

Carrots, medium                4

Sesame seeds                       1 tsp

Mint leaves                           8-10

Raisins                                   2 tbsp

Sesame oil                             4-5 tsp

Lemon juice                          2 tbsp

Honey                                     1 tsp

Salt & pepper
WHAT TO DO

  • Peel and cut the carrots into thin matchsticks
  • Cook it in boiling water for 4-5 minutes
  • Drain the water and set the carrots aside to cool
  • Dry roast the sesame seeds in a pan till golden
  • In a bowl, whisk together the sesame oil, lemon juice, honey, salt and pepper
  • Pour this dressing over the carrots
  • Add the mint leaves, raisins and half of the sesame seeds and mix well
  • Garnish with the remaining sesame seeds 
  • Enjoy!

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

Warm, Caramelized Baby Potato & Onion Salad

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While I was baking all those delicious breads last month, I was also feeling very guilty about eating so many breads all at once. That is when I decided to eat salads to kind of compensate for all that wheat. This is one of the lovely salads that I had.

The recipe is from a book ‘Diva Green: a vegetarian cookbook’ by Ritu Dalmia. It is a fun book with recipes divided amongst potatoes, pumpkins, mushrooms, greens, fruits and such others. There are lovely salads, soups and few baked dishes I have marked to try. I will post a few of them as part of my Cooking from Cookbook Challenge this month. 

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Serves 2

WHAT WE NEED

Baby potatoes, halved        500 gms

Baby onions, peeled            250 gms

Walnuts, roughly chopped  1/2 cup

Butter                                        25 gms

Brown sugar                            1 tsp

Spring onions, chopped        2

Raisins                                      2 tbsp

Lemon, medium size             1

Salt & pepper
Coriander leaves to garnish 

Paneer, crumbled, to garnish
WHAT TO DO

  • Soak the raisins in some water for 10 minutes. Drain it and set aside
  • Boil the baby potatoes in salted water for 10 minutes and remove with slotted spoon
  • In the same water, boil the baby onions for 10 minutes and drain
  • In a pan, toast the walnuts for about 5 minutes on medium heat and set aside
  • In the same pan, heat the butter and once it melts, add the brown sugar
  • When the mixture turns dark, add the potatoes and onions and cook for 2-3 minutes till they are nicely brown
  • In a large bowl, toss the potatoes, onions, spring onions, walnuts and raisins. 
  • Juice the lemon and mix well
  • Season with salt & pepper
  • Garnish with crumbled paneer and coriander leaves
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Picnic Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76
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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Sugared SablesĀ 

 

There are cookies and there are cookies. This one, though, should have been named buttery sables. It simply melts in your mouth, which is not surprising considering the amount of butter added. But it’s so worth it because you get such goodness rarely and it must be enjoyed. Christmas time after all!

   

It’s a sweet, simple recipe to cookie heaven from the book, ‘500 Cookies: The only cookie compendium you will ever need’. It is recommended to have these with some dessert wine.

So here goes –

Makes 35-40 cookies

WHAT WE NEED

All purpose flour                            3 1/4 cups

Confectioner’s sugar                    1 1/2 cups

Butter, at room temperature      1 1/4 cups

Vanilla extract                                2 tsp

Raisins (optional)                          1/2 cup

Egg white                                         1

Coarse sugar                                   2 tbsp
WHAT TO DO

  • Sift flour and the confectioner’s sugar in a bowl
  • Add the butter and mix well.
  • Add the vanilla and raisins
  • Knead the dough lightly until smooth.
  • Divide the dough into 4 
  • Roll each part of the dough to a log of 1 1/2 inch wide.
  • Refrigerate till the dough gets firm (around 1 hour)
  • Preheat the oven to 190C
  • Grease 2 baking trays or line them with parchment paper
  • Take out the dough and cut each log into 1/4 inch sized slice.
  • Bake them for 10-12 minutes 
  • Cool on a wire rack
  • Enjoy!

   

    

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


This is part of the
Bake-a-thon 2015 


 

Stuffed & Baked Apples

   

This is a sinfully delightful way to eat apples. It’s rich and juicy and warm and cozy. Also, it’s apples and hence predominantly guilt free! 
 
The best part was I could get almost one apple along with some raisins and walnuts into the little one’s stomach. Makes it a favorite right away! Also, it’s a quick and easy desert to serve while having people over. The recipe is from here.

Serves 2

So here goes –

WHAT WE NEED

Apples                             2

Brown sugar                  3 tbsp

Butter                              1 tbsp

Walnuts, chopped       4 tbsp

Raisins                            4 tbsp

Cinnamon powder       1/2 tsp

Nutmeg powder            1/4 tsp

Ginger powder              1/2 tsp

Orange Juice                  4 tbsp

WHAT TO DO

  • Preheat the oven to 190C
  • Mix brown sugar, walnuts,raisins, cinnamon powder, nutmeg powder and ginger powder
  • Cut the butter into small pieces and add to this mixture and combine.
  • Cut off the top of the apple and scoop out the flesh with a small spoon.
  • Ensure that the walls and base of the apple are intact.
  • Stuff the sugar mixture into the apples and sprinkle the balance mixture on top.
  • Arrange the apples in a baking dish and pour the orange juice on and around the apples.
  • Bake for 30-35 minutes till the apples are tender and the skin is loosened.
  • Pour the balance orange juice over the apples and serve warm, preferably with ice cream.
  • Enjoy!

     
NOTES

  1. Other options for stuffing are cooked rolled oats, other dried fruits, candied fruits or ginger, etc.
  2. If you are baking more than 3 apples then it is advisable to rotate the baking tray once after 15 minutes of baking.

 


This is part of the
Bake-a-thon 2015 


 

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

 

Whole wheat orange muffins

   
This is a recipe I am very sentimental about. This was the first recipe I baked. I started baking around two years ago and was pretty nervous. I had read up a lot on baking and everyone spoke about how important precise measurements are and how necessary it is to choose the right way to measure – cups versus weight. The line that gave me the most nightmares was – Mix but don’t overmix. Actually this line still scares me. 

  

It was at such a time a friend came to my rescue and told me – think but don’t overthink. I was on the verge of strangling her when she handed me this recipe and said – try it out. You’ll learn only if you attempt. Wiser words were not spoken since.

So here it is –

WHAT WE NEED

Plain yogurt                               1/2 cup

Milk                                              1/4 cup

Oil                                                 1/4 cup

Orange juice                              2 tbsp

Whole wheat flour                   1 cup

Sugar                                             1/2 cup

Baking powder                           1/2 tsp

Baking soda                                 1/4 tsp

Orange zest                                  4 tbsp

Raisins                                           6 tbsp

WHAT TO DO

  • Preheat the oven to 180C
  • Mix the wet ingredients – oil, yogurt, milk and orange juice.
  • In a separate bowl, mix the dry ingredients – flour, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Mix them well till there is no fry flour visible.
  • Add the orange zest and raisins and mix
  • Pour the batter into a greased muffin tray or lined with muffin liners.
  • Bake for 20 minutes
  • Cool for 10 minutes 
  • Enjoy!

NOTES

  1. I use freshly squeezed orange juice. If you re using store bought juice then add 6 tbsp sugar, taste the batter and add an additional 1 or 2 tbsp sugar later.
  2. If your orange juice is light in colour then replace 2-3 tbsp of sugar with brown sugar to get a darker colour. 

This is my post for the Cooking from Cookbook challenge hosted by Srivalli.