Stuffed Capsicum/Bell Peppers

The Bell Peppers need to be cooked through to really enjoy this dish.The stuffing can be modified as per one's taste. I was inspired to make these again after seeing Sunitha's blog. Sunitha has recently joined the blogging world. Her blog has a beautiful template and she does have an interesting collection of recipes.

Now, stuffed bell peppers are a definite hit if the stuffing tastes great. It's just like most of the other chaat items - samosa, kachori.

partially stuffed bell peppers

All ready to be eaten with dal and roti

Just before they were zapped in the microwave

Equipment used :

• Gas
• Microwave

Time taken :

Preparation time : 10 minutes

Cooking time : 30 minutes including time to boil potatoes

Difficulty  : Easy

Ingredients (serves 4):

1. Green bell peppers/capsicum - 2
2. 3 large potatoes
3. 1/2 cup green peas
4. 1 onion chopped
5. 1 tsp ginger garlic paste
6. 1 tsp oil + a little more to coat on the bell peppers
7. 1 tsp saunf/fennel seeds
8. 1 tbsp kasuri methi
9. 1/2 tsp red chilli powder
10. 1/2 tsp cumin powder
11. 1/2 tsp coriander powder
12. 1 tsp garam masala
13. 1/4 tsp amchur powder
14. 2 tbsp chopped cashew bits (optional)
15. A few raisins chopped (optional)
16. Salt to taste
17. 4 tbsp grated cheese

How I made it :

1. Slice the bell peppers into two lengthwise. Deseed them. These will serve as our cups. Spread oil on the outer side of the cups.
2. Boil the potatoes till completely cooked. 
3. Peel the potatoes and mash.
4. In a pan, heat oil.
5. Add the saunf seeds and kasuri methi.
6. Add the onions once the saunf starts to brown.
7. If using frozen peas, cover with water and zap in microwave for 2 minutes. If using fresh peas, zap for longer.
8. When the onions are translucent, add the ginger garlic paste.
9. When the raw smell goes away, add the green peas.
10. After a minute, add the red chilly poweder, coriander powder, cumin powder, amchur powder and garam masala powder.
11. Adjust salt.
12. Add mashed potatoes.
13. Fry for a minute.
14. Turn off heat. Divide the mixture into 4.
15. Put each part into a capsicum cup. Sprinkle with cheese on top.
16. Zap in microwave on high for 10 minutes, until the skin starts to wrinkle.
17. I optionally placed them after zapping on my hot tawa, which was ready for rotis, for two minutes covered. This helps give it a char enhancing the taste.

1

Tomato Dal

My friend brings this dish quite often and it is mouth-wateringly delicious. It is an amazing way to transform the simple dal.

Tomato Dal with rotis in my newly acquired soup bowls

Ingredients :

1. 1/2 cup toor dal
2. 2 tbsp masoor dal
3. 2 large tomatoes
4. A tiny piece of tamarind
5. 1/2 tsp turmeric powder
6. Salt to taste
7. 1 tsp oil
8. 1/2 tsp mustard seeds
9. 1/2 tsp cumin/jeera seeds
10. 2 tbsp chopped onions
11. 2 pods of garlic crushed
12. A pinch of hing/asafoetida

How I made it :

1. Pick, wash and soak the toor and masoor dal for ten minutes.
2. In a pressure cooker, add the dal, sufficient water, tomatoes chopped, tamarind, salt and turmeric powder.
3. Let this boil for one whistle on high and about 4-5 whistles on low.
4. When pressure releases, heat one tsp oil.
5. Add the mustard seeds and cumin seeds.
6. When the mustard stops spluttering, add the onions and garlic.Fry till onions are translucent.
7. Mix the dals well and add to the tadka. 
8. Garnish with chopped coriander and serve.

We had it with rotis and stuffed capsicum. This recipe is a definite keeper. You can avoid the tamarind, if you don't like the sourness it imparts.

1

Taste of South India - 3 recipes in one post

Horsegram also known as kollu is known to help with weight loss and is also supposed to be very good for women to keep their bones strong. It is generally considered to contribute to body heat.  The last time I had tried a rasam with this gram, it was quite a flop. This time I tried it differently and it came out awesome. What's more nothing is wasted. The boiled gram makes a palya and the water in which it is boiled is made into a rasam. On the side, I also made some beetroot palya.

Beetroot Palya :
Equipment Used : grater, coconut scraper

Difficulty : Medium

Time taken :
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients : 

1. 2 medium beetroots grated
2. 1 tsp oil
3. 1 tsp mustard seeds
4. 1 green chilly chopped
5. Salt to taste
6. 2-3 tbsp fresh grated coconut

How I made it :

1. Grate the beetroot.
2. Heat oil in a pan.
3. Add the mustard seeds
4. Once they stop spluttering, green chillies and fry for a minute
5. Next add beetroot.
6. Adjust salt.
7. Cover and cook on low heat for 15 minutes, mixing once in a while.
8. Garnish with grated coconut and serve.

Horsegram/Kollu Palya :

Equipment Used : coconut scraper

Difficulty : Easy

Time taken :
Preparation time : Soaking time
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1/2 cup horsegram soaked overnight
2. A pinch of turmeric powder
3. A pinch of asafoetida powder
4. 1 tsp oil
5. 1 tsp mustard seeds
6. Salt to taste
7. 2-3 tbsp fresh grated coconut

How I made it :

1. Boil the horsegram with salted water enhanced with turmeric and asafoetida powders. This takes about 15 minutes. One whistle on high and about 2 whistles on low.
2. When pressure releases, drain and reserve the water. It will be used to make rasam.
3. Heat oil in a pan.
4. Add the mustard seeds.
5. Once they stop spluttering, add the horsegram.
6. Fry for  minute.
7. Add grated coconut. Turn off heat and serve.

Horsegram/Kollu Rasam :

Difficulty : Easy

Time taken :
Preparation time : Soaking time of horsegram
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1 country tomato roughly chopped
2. 1 lemon sized ball of tamarind
3. The reserved water from the boiling of the kollu.
4. 1 tbsp pepper powder
5. 1 tbsp cumin powder
6. 1 tsp oil
7. 1 tsp mustard seeds
8. 1 whole red chilly
9. 1 pod of garlic crushed (optional)
10. Salt to taste - be careful as the kollu water has some salt
11. Asafoetida - a pinch, be careful as some was added to the kollu water
12. Chopped coriander leaves

How I made it :

1. In a vessel, boil the tamarind and tomato in about 2 cups of water. Let that simmer away for about 10 -15 minutes till tomato is extremely soft.
2. Now, you can strain this liquid or you could just remove the tamarind pulp.
3. Add the reserved kollu water to this.
4. Heat oil. 
5. Add the mustard seeds and let them splutter.
6. Add asafoetida powder.
7. Add the whole red chilly and garlic and fry for 30 seconds
8. Pour in the water mixture.
9. Add salt, pepper powder and cumin powder.
10. Let this come to a boil. 
11. Turn off heat, add chopped coriander and serve hot with rice.

1

Layered Pasta bake with broccoli

I got to buy some fresh broccoli over the weekend. I was thinking of making a broccoli pesto sauce that I had seen while food gawking on the internet. Since I have run out of any kind of nut that I could use in the pesto, I decide on making a pasta bake. The alternate was a quiche but that would mean having to see the pack of pasta lying as is.

Broccoli is one vegetable that I've seen in the exotic section of every super market. This veggie is actually found so easily in the local market in Ooty and at a much cheaper price. Earlier I used to refuse to reach out for it cause of the exorbitant MRP displayed. Now, as I keep trying out different dishes and like to choose different veggies, this gets into the basket once in a while.

Broccoli has a very high iron content and I've seen it in many forms in the dabbas of pregnant and anaemic women. When buying broccoli, stay away from the ones which are turning brown at the tips of the florets.

Now, when it comes to this dish, the seasoning is all that matters. So ensure you add sufficient salt and pepper.

Equipment used :

• gas stove
• convection bake option in combination microwave
• round cake tin

Difficulty : Easy

Preparation time : 15 minutes

Cooking time : 25 minutes + 30 minutes for baking

Ingredients (Serves 2 as main course):

1. 1/2 cup of macaroni shell
2. 1/4 cup milk
3. 2 eggs
4. 1 head of broccoli
5. 1 largeonion chopped
6. 4 tomatoes chopped
7. 1 large pod of garlic chopped finely
8. 1 tbsp butter
9. 1 tsp olive oil
10. 2 tsp pepper (adjust according to taste)
11. 1/4 cup or more of grated cheddar cheese
12. Breadcrumbs - optional
13. Salt to taste

 How I made it :

1. Cook the pasta as per the instructions on pack. Reserve the hot water.
2. Put florets of broccoli into the hot water, while you chop onions, garlic and tomatoes.
3. In a pan, put in the garlic, butter and oil.
4. Turn on the flame and let the butter melt and oil get heated up.
5. Put in the onions and fry till translucent and pink.
6. Add the tomatoes and cook till soft.
7. Add the broccoli florets without the water. Discard the water now.
8. Add salt and pepper and let the broccoli cook. Turn off heat when the broccoli is 80% cooked.
9. In another bowl, beat the eggs and add milk. Add a little salt and pepper.
10. Preheat oven at 180 degree C
11. In a cake tin, layer with pasta.
12. Next put the broccoli mix.
13. Next sprinkle the cheese, as much as you like.
14. Pour over the egg and milk mixture.
15. I had some bread crumbs which I sprinkled on the top. This can be avoided. 
16. Bake for 30 minutes until top is golden brown.
17. Serve hot with tomato ketchup.

6

150th post - back to my roots - Sai Bhaji with Kichdi

Finally my 150th post, but not necessarily my 150th recipe. I decided to get to my roots and make the famous Sai Bhaji with Kichdi. This combination is absolute comfort food, especially when served with fried potatoes on the side.

Sai bhaji is similar to a keerai masiyal but has added vegetables like carrots, ladies finger, brinjals and potatoes.
The Kichdi is a simple rice dish wherein green mung dal is added to the rice alongwith some turmeric powder.

Ingredients for the sai bhaji :

1. 1 bunch paruppu keerai/spinach
2. 1 small handful of chana dal picked, washed and soaked for 1 hour or toor dal
3. 1 tsp kasuri methi or small handful of fresh methi leaves
4. 1-2 green chilly
5. 1 tsp jeera seeds
6. 1 large potato cubed
7. 4 small brinjals cubed
8. 5-6 ladies finger cut into 2 inch pieces
9. 1 carrot cut into roundels
10. 1 onion chopped
11. 2 large tomato chopped
12. salt to taste
13. 1+1 tsp oil
14. 1/2 tsp red chilli powder
15. 1 tsp coriander powder
16. A pinch of asafoetida
17. 1 tsp Garam masala (optional)

How I made it :

1. In a cooker, heat a tsp of oil.
2. Put in jeera seeds. Fry for a minute till they change colour.
3. Add the green chilly. 
4. After 30 seconds, add the onions.
5. When the onions turn pink, add the veggies. Fry till the brinjals are 80% cooked.
6. Add the tomato.
7. When tomato is soft, add the dal and fry for a minute or two.
8. Add the spinach chopped and enough water to cover everything.
9. Adjust salt and give one whistle on high and 2-3 whistles on low.
10. When pressure releases, mix well, mashing some of the potatoes.
11. In tadka pan, heat one tsp of oil, add red chilly powder and asafoetida. Pour this on top of the spinach dal mixture. Ideally garam masala will be added too. I did not have any so skipped adding it. 
12. Serve hot with kichdi or bhuga chawara

2

Channa/Chickpea Pulao

What do you do when you have some channa but not enough to make sufficient chole masala? I decided to make channa pulao. Usually, I'd make this from the leftover chole masala. This is a simple crockpot meal with most of the ingredients found around the kitchen.

Time taken :
Preparation : 10 minutes + time for soaking
Cooking time : 30 minutes(for chickpeas) + 15 minutes

Difficulty : Easy

Ingredients (Serves 2) :

1. 1/2 cup chickpeas soaked overnight
2. 1 cup rice washed
3. 1 large onion sliced finely
4. 2 medium tomatoes finely chopped
5. 1 tbsp ginger garlic paste
6. 1 tbsp oil
7. 1inch cinnamon stick
8. 4 cloves
9. 1 bay leaf
10. 2 tbsp chole masala
11. 1/2 tsp red chilli powder
12. 1 tsp lime juice
13. Salt to taste
14. Water - 2 cups for the rice + 4 cups to boil the chickpeas
15. Chopped coriander

How I made it :

1. In a pressure cooker, boil chickpeas with 4 cups of water with salt. Give one whistle on high and about 5-6 whistles on low or about 20 minutes on low. This ensures that they are well cooked and soft. Drain any remaining water.
2. In another the pressure cooker, heat oil.
3. Add the cinnamon stick, cloves and bay leaf.
4. Once the cloves start bursting, add the onions.
5. Fry the onions till dark golden brown. This is what gives the colour as well as imparts some taste.
6. Add the ginger garlic paste and fry till raw smell goes away, about 2 minutes. 
7. Add the tomatoes and fry till soft.
8. Add the red chilly powder, chole masala, salt. Fry for a minute.
9. Now, add the rice and fry for a minute.
10. Add the water and the boiled chickpeas.
11. Adjust salt. Add lime juice.
12. Let it come to a boil.
13. Cover the cooker and when the steam starts to build, lower the flame and cook on low flame for 8 to 10 minutes. 
14. Garnish with chopped coriander and serve hot.

0

Upcycled cabbage dal and raw banana cheela

One of the more recent blogs that I've been exposed to is http://litebite.in/. I was thrown away by the photos. Sanjeeta has a way with photos, that something not so healthy as a bread pakora too looks like it has to be made right away. The health conscious part of me decided upon the raw banana cheela and I bought that right that evening while picking up veggies.

Unfortunately for me, I had some cabbage dal leftover in the fridge. Now cabbage dal is a crockpot dish which my husband calls hotchpotch and usually does not dig into. So, this time too it was leftover and I decided to upcycle it.

Ingredients (serves 2) :

1. Raw banana - 1 cup peeled and grated
2. 1/2 cup gram flour/besan
3. 1/2 cup leftover cabbage dal or plain dal
4. 1 tsp red chilli powder
5. 1tbsp curd
6. chopped coriander leaves - I didn't have any on hand
7. 1/4 tsp turmeric powder
8. 1/2 tsp garam masala powder
9. salt to taste - watch it as your dal will be salted too
10. Oil

How I made it :

1. Add the curd to the raw banana to prevent it from browning
2. Add all the other ingredients to the raw banana mix.
3. If your dal is too thick, add water. Please refer the consistency shown in the picture on the side.
4. Heat a tawa.
5. Add a tsp of oil.
6. Scoop a spoonful of batter and place on the tawa.
7. Dip your hand in water and spread it around.
8. Cook on low till you see the sides starting to turn dry.
9. Flip it. And cook till it turns brown.
10. Serve hot with tomato ketchup.

0

Pavakkai/Bitter gourd Kara Kuzhambu

My belief is, some pavakkai once in a while is good for the body to help it detox. Now, I don't believe in de-bittering the bitter gourd by salting it as I feel it takes away some of its goodness. I don't know how true all this is but it makes me feel good to be eating something bitter. It feels like redemption after having eaten all those chocolates and other goodies eaten almost everyday.

I had made some dosa batter too and so we had it with dosas. This has a tang to it and Pras loved it because of that. To cut the bitterness of the bitter gourd, this has coconut and the sweetness of fennel seeds. I've learnt from a good friend that it is all about balance.

Ingredients (Serves 4) :

1. Bitter gourd - 1 large or 2 small cut into roundels
2. 3 small country tomato or 1 large tomato
3. 1 small onion finely chopped
4. 1tsp mustard seeds
5. 1+1tsp oil
6. 1 lemon sized ball of tamarind soaked in warm water
7. 1/4 cup coconut
8. 2tsp fennel seeds
9. 6 red chillies
10. 1 tsp coriander powder
11. 1tbsp jaggery - optional
12. chopped coriander leaves
13. Salt to taste

How I made it :

1. In a kadai, heat 1 tsp oil and fry the bitter gourd till 80% cooked. I try to cut through with the ladle and if it gives in without much effort, I know it is almost done.
2. In a mixie, grind the coconut, fennel seeds, coriander powder and red chillies with enough water to get a fine paste.
3. In a pressure cooker, heat 1 tsp oil.
4. Put in mustard seeds and let them splutter. Cover with lid to avoid them from getting everywhere
5. Add the onions and fry till pink and translucent.
6. Add the ground mix from 2. Fry for 4-5 minutes on low.
7. Add chopped tomatoes. Fry till soft.
8. Add tamarind water extract.
9. Cover the cooker and give abour 3-4 whistles on high.
10. When the steam releases, add the fried bitter gourd. Adjust salt. Add water to get curry of desired consistency and let it boil for about 3 minutes.
11. Add the chopped coriander.
12. Serve hot with rice or dosas.

2

Vermicelli/Semiya Idli

I've been trying to empty out my kitchen and one thing that I had a lot of stock of was vermicelli. I made a sweet version of it last week and this morning I made vermicelli idli. I'd heard of vermicelli idli as my sister-in-law makes it sometimes. I've not tasted it but my mom has told me about it. The idli is similar to a rava idli and actally has some rava too.

Now this idli is a bit on the heavy side because it is full of curd. It can be served with coconut chutney or some podi.

Ingredients (Makes 6 idlis) :

1. 1 cup vermicelli
2. 1/2 cup rawa/semolina
3. 3/4 cup curd + extra as required
4. salt to taste
5. 1 tsp + 1 tsp oil
6. 1 tsp mustard seeds
7. 1 tsp channa dal
8. 1 tsp urad dal
9. 1 finely chopped green chilly
10. chopped cashew bits - as desired
11. chopped coriander leaves
12. finely grated coconut - skip this if serving with coconut chutney

How I made it :

1. Heat 1 tsp oil.
2. Fry rawa and vermicelli for 5 minutes. Keep stirring to ensure uniform roasting.
3. Once cooled, add curd and leave aside.
4. After 1 hour, add some more curd if too thick. I added 2 tbsp curd extra. I added 2 tbsp of water as well. 
5. In a pan, heat 1 tsp oil
6. Add the mustard seeds.
7. Once the mustard seeds stop spluttering, add the urad dal, channa dal and cashew bits. 
8. Fry for a minute. 
9. Add this seasoning to the batter. 
10. Add green chillies, coriander and coconut. 
11. Adjust salt.
12. Grease idli mould or small ramekins and steam for 10 minutes.

I don't have an idli stand. I make my idlis in katoris/stainless steel kinnams.

0

Stuffed Eggplant Recipe

Well, I wanted to use up the brinjal as well as cabbage lying in the fridge but could not zero in on one recipe that used both. I finally remembered the walnuts that I had and decided to make this recipe. I made cabbage sambar with the cabbage. Though the original recipe calls for the bigger variety, I made it with the small striped brinjals. The dish has a lot of texture to it because of the walnuts and the combination of the walnuts along with the brinjal is superb. I love walnuts and my dad sends me walnuts from his friend's farm in Ooty. Walnuts are supposed to be good for memory they say. Is it because they're similar in shape to the brain? But they are supposed to be loaded with Omega 3 fatty acids.

Ingredients :

1. 6 small striped purple brinjals
2. 1 medium sized onion finely chopped
3. 1 large tomato finely chopped
4. 1/4 cup walnuts chopped coarsely
5. 1/2 tsp red chilli powder
6. 1/4 tsp garam masala powder
7. 1/2 tsp cinnamon powder
8. 1 tsp + 1tbsp olive oil
9. Salt to taste
10. Coriander leaves chopped - 1 tbsp
11. 30g cheddar cheese grated
12. Bread crumbs made from one slice of fresh bread - just blitz in the mixie jar.

How I made it :

1. Wash brinjal. Halve them.
2. Remove as much of the core that you can into another bowl. Keep aside to chop finely later.
3. Place the brinjal shells in salted water with the skin side up and boil for 5-6 minutes or until the skill is soft to touch and feels like it will break easily. This is important else you could get chewy shells which would destroy the dish. Drain, pat dry and keep aside.
4. Heat 1 tsp olive oil in a pan.
5. Add the onions. Fry till they turn pink and translucent.
6. Add the chopped brinjal centers.
7. After 2-3 minutes add the tomatoes. Fry till the brinjal is almost cooked. About 6 minutes. 
8. Add the red chilli powder, salt, garam masala and cinnamon powders.
9. Throw in the walnuts and fry till the brinjal is cooked completely.
10. Turn off heat and mix in coriander leaves. 
11. Now dip the eggplant shells in 1tbsp oil and put in oven with skin side down for about 3 minutes. I set the oven to 200 degree C and placed the shells in the topmost rack. 
12. Spoon in the mixture. Sprinkle bread crumbs and grated cheese.
13. Bake in oven for 20 minutes at 150 degree C or until cheese has melted and is brown on top.

Tips :

1. To ensure that you do not get a chewy shell, boil with skin side up. 
2. When pre-cooking in oven, place the shells with skin side down to avoid getting a chewy texture.

3

Pazham Pori

I got to eat this when I went with Pras for Nisha's wedding. We stopped at one of the famous India Coffee House enroute Palakad, while heading back from Thrissur. It was delicious and melt in the mouth. A perfect accompaniment to tea but also makes for a good dessert when topped with a dusting of icing sugar.

Pras had bought some Nenthram Pazham yesterday and they are like huge. I'm sure they won't get over any time soon and to ensure that they don't end up in the dust bin, I decided to make Pazham Pori. These are from the banana family and have a bit of bite in them. Peeling off their skin requires a little effort and they are a Kerala speciality.

Now that this is a Kerala speciality, you do know that it is one of Pras's favorites too. So, I thought of sending this to The Valentine's Day event hosted by Pari of Foodelicious and Cuponation.

Ingredients (serves 2 as a snack):

1. 1 large nenthram pazham
2. 3/4 cup maida
3. 1 tsp sugar
4. A pinch of salt
5. 1/2 tsp of cinnamon/cardamom powder - using my mortar and pestle I crushed 2 cardamom and a thin stick of cinnamon
6. 1/2 tsp turmeric powder
7. water to make a paste
8. Coconut oil to fry

How I made it :

• Mix the maida, salt, sugar, turmeric powder, cardamom, cinnamon powder alongwith water to make a thickish batter - similar to bajji batter. It should be a bit thick so that it sticks to the banana and not easily slide off. That way you won't have any batter on the banana.

• Heat oil in a kadai.
• Slice the bananas. Don't slice them too thin. They should be about 0.5 cm thick.

• Dip the bananas in the batter and fry

• Let it fry on medium heat for 2 minutes on each side. Drain on paper towel.
• Serve hot with chai. Alternately, dust with icing sugar and serve with some ice cream as dessert.

4

Karavapillai Podi

Our present neighbour has a mature curry leaves tree in their garden. Today they decided to prune it and hence we got a lot of curry leaves. To put it to good use, I decided to make a powder which could be eaten with hot rice and ghee. I zeroed in on this recipe on Rak's Kitchen and later I also stumbled upon the "Tried and Tasted" event by Nivedhanam. Honestly, this is a very nice way to promote a blog while giving due credit to the person behind all the effort. This event is the brain child of Zlamushka, which was taken over by Lakshmi from Kitchen Chronicles.

Since it is my first time making a Podi, I followed the recipe as mentioned in the original.

Ingredients (makes 1 medium sized jar):

1. 1 cup of curry leaves - washed and patted dry on a towel
2. 1/2 cup urad dal
3. 10 whole red chillies
4. 3 tbsp coconut
5. 1/2 tsp hing/asafoetida
6. Salt to taste

How I made it :

1. In the microwave, spread the curry leaves.
2. Microwave on high for 3 minutes. Leave it alone there until ready to grind.
3. In a kadai, dry roast coconut, hing powder and red chillies until the coconut gets a brownish color. This takes lesser time if you use coconut which has been in the frige for some time. Fresh coconut takes a longer time to brown. 
4. Allow that to cool.
5. In another pan, dry roast urad dal.
6. Grind the coconut mix and curry leaves.
7. Add salt and urad dal and grind to a coarse powder.
8. Spread on a newspaper to cool.
9. Once cool, use the newspaper to fill up a airtight jar.
10. Goes well with freshly cooked hot rice and ghee.

3

Baked Cheddar CheeseCake recipe

Once in a year, I am treated to CheeseCakes from D&N Confectionary, Japan. Thanks to my lovely brother who does not forget to get me and solely me a separate pack. Here's a link to the confectionary in Japan that makes these delicacies. 

Last year I had tried to make a similar cheesecake by following Diana's Desserts but then I think I did something wrong. I had two packs of cheddar cheese in my pantry and I've got to finish it all within the next month and so I decided to try cheese cake one more time. This time I tried it following the recipe from here. It turned out quite nice, soft, fluffy and light, melts in the mouth. However, the next time I will add vanilla essence or vanilla extract as the cake tasted too eggy. 

It being Valentine's season, I tried cutting out a heart (bleh).

Ingredients :

1. 50g/1/2 cup all purpose flour
2. 50ml milk
3. 50g butter
4. 30g cheddar cheese grated finely
5. 3 eggs - separated
6. 50g sugar - about 3 and 1/4 tablespoons
7. Vanilla Extract/Vanilla Powder - 1 tsp

How I made it : 

1. Sift the flour and keep aside. 
2. In a microwave safe bowl, place the butter and cheese.
3. Microwave on low power - about 20-40 for 1 minute.
4. Mix and repeat step 2 until the cheese has completely melted into the butter. This is a replacement for double boiling. I'm too afraid of double boiling lest I crack the little crockery that I have and also lose my precious ingredients.
5. Add the milk and let this mixture cool.
6. In a bowl, add flour, egg yolks and the cooled mixture from 5. 
7. Beat with a hand blender until well incorporated. Don't panic if this is a bit sticky and stretchy. All will be well once we add the egg whites. NO, DON'T add the egg whites yet.
8. Mix in the vanilla powder.
9. Preheat oven at 150 degree C. The time taken to preheat will be the same as the time taken to beat the egg whites.
10. Prepare your tin. Line with baking paper. I do not have baking paper and hence lined with aluminium foil. I then greased the aluminium foil lightly.
11. In another bowl, beat the egg whites on high until soft peaks begin to form.
12. Slowly add the sugar, a tablespoon at a time.  Continue beating until the egg whites are quite firm and the peaks hold. 
13. Mix in half of this egg white mixture with that of step 7. Mix well so that it is well combined. 
14. Add in the remaining. Fold it in until well incorporated.
15. Pour into round 7 inch cake tin and bake for 70 minutes. Place this cake tin in a deep tray or plate filled with water. 
16. I had covered my cake completely with anothet layer of foil once I was happy with the coloring on the top. This ensures
1. No further coloring, hardening of the top happens
2. The heat is well retained and the cake is completely cooekd through.
17. Take out of the pan as soon as the timer is done. Allow it to cool completely.

Tips :

1. Use only a 7 inch cake tin and that too a round one. The last time I had taken a chance with a square one and it did not set. 
2. Mix the whites and yolk batter well. Do not beat but fold one into the other slowly and gently.
3. Do not microwave the cheese butter mixture on high. Do it on a low power and for not more than one minute at a time. This is a replacement for double boiling.
4. Ensure that the cheese is well incoporated in the butter else you will have it all settle at the bottom of your cake.

2

Mac Cheese n Egg

Baked vegetables with toasted bread used to be a dinner that my entire family used to like. My aunt , who did not have an oven for sometime, used to make it on the gas stove using two hot tawas. I've done that too, when there have been power cuts. I was reminded of my ma's baked veggies when I had the pleasure of tasting this yummy mac n cheese dish. In the following grocery shopping session I had picked up macaroni from the store. I forgot about it until I found this packet when trying to empty all the jars in my kitchen. So here's how I made it.

I am Sending to Know Your Dairy – Cheese and Jagruti’s Page. Thanks to Sowmya from Nivedhanam's for this opportunity.

Ingredients (Serves 4 with bread) :

1. 100 g macaroni shell/elbow
2. 100g +25g cheddar cheese
3. 1 cup milk
4. 1 1/2 tbsp butter
5. 1 tbsp maida
6. 2 tsp fresh ground pepper corns
7. Salt to taste
8. 2 tbsp tomato ketchup
9. Finely chopped carrot, zapped in the microwave on high for 2 minutes (optional)
10. 4 small brinjal/eggplant, sliced and pan fried with a little oil and salt.(optional)
11. Bread crumbs - optional
12. Egg - optional

How I made it :

1. Preheat oven at 180 degree C.
2. Boil the macaroni as per instructions on the pack.  Drain, rinse in cool water and keep aside. I added some finely chopped carrots and pan fried eggplant at the bottom.
3. Grate 100g cheese into milk and gently warm to melt the cheese in the milk.
4. In a pan, heat the butter.
5. Add the maida and fry. Don't let it burn or turn colour. Keep stirring.
6. Add the warm milk little by little, making sure that there are no lumps. 
7. Add salt and pepper. Let this bubble until it coats the back of the spoon as shown in the picture.
8. Pour this over the macaroni and veggies. 
9. Next top with the tomato ketchip.
10. Grate 25g cheese on top.
11. Sprinkle bread crumbs.
12. Break an egg over the top. I got this idea from another healthy recipe involving a bake made from potatoes and chickpeas.
13. Put into oven and bake for 30 minutes. 
14. Serve hot. Since this is a complete pasta type dish, you can skip the bread. 

It had a nice crust on the top because of the bread crumbs and the egg and veggies gave it a nice healthy twist.

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Aloo Bathua - ready in a jiffy

My colleague often mentioned Bathua leaves to me. He is an excellent cook and a perfectionist in almost everything he takes up. When I found these at the local vendor, I picked them up. The vendor gave me some 5 different names for the same and bathua was the only one that got my ears pricked up.

In a recent article, The Hindu had a recipe based on Bathua leaves and I adapted the same. It was so delicious that it was gone in minutes and I could not take a photograph.

Ingredients(Serves 2 as a side dish) :

1. 1 large bunch of bathua leaves
2. 4 medium potatoes
3. 2 tsp oil
4. 1/2 tsp cumin seeds
5. 1 tsp red chilli powder
6. 1/2 tsp coriander powder
7. 1/2 tsp garam masala powder
8. A pinch of turmeric
9. Salt to taste

How I made it :

1. Boil the potatoes till 3/4 done. About 1 whistle on high and 3-4 minutes on sim in a pressure cooker.
2. Clean the bathua leaves. In a different pressure cooker, give 1 whistle on high for the leaves.
3. Cut boiled potatoes into small cubes
4. Roughly chop the boiled bathua leaves. Drain the water and reserve so that it can be used diluted for making rotis.
5. Heat oil in a pan.
6. Throw in the cumin seeds.
7. Once the cumin seeds crackle or change colour, put in the red chilli powder, turmeric powder and coriander powder.
8. Swirl it all around for 15 seconds.
9. Throw in the chopped potato cubes.
10. Fry on sim for about 5 minutes.
11. Add the chopped bathua leaves.
12. Adjust salt. Add the garam masala.
13. Serve hot with rotis.

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