Padron peppers poppers (PPP)

Ingredients-

• Bunch of padron peppers. The ones that are small in size are sweet. Medium sized ones have a probability of being hot. We found 2 hot peppers among 6 of the sweet ones.
• Goat cheese!
• Panko bread crumbs.
• Egg
• Salt
  
• Sauce/ketchup as condiment.

Preparation-

1. Turn the oven on, convection bake on 400'F.
2. Hollow out the insides of the peppers making sure the seeds are miles away.
3. Fill with goat cheese.
4. Dip in 1 whisked egg.
5. Roll in a mixture of panko bread crumbs mixed with salt/other seasonings that you think you can take assuming the flavor of the pepper and goat cheese is overwhelming.
6. In your preheated oven, put in the poppers neatly arranged on an aluminum foil. I sprinkled these with little oil.
   
7. Take out when the cheese starts oozing out and the crumbs turn brown. Serve hot with hot chai and sauce of your choice.

Potato patties with California vegetables

This is a recipe I make for my son once a week. It incorporates vegetables and is easy to eat for a messy toddler. Additionally, it can be dipped in tomato ketchup which is a vital condiment in the foods that all toddlers consume.

Finely minced onions, cummin seed powder, oregano, parsley, lemon grass get sauteed. In go frozen california veggies followed by whole milk(instead of water). Cooking covered steams the vegetables. Microwave potatoes while you are doing this. Whole potatoes go into the veggies which get ready in 5 minutes. Add salt and fresh pepper to taste. Toddlers help to squish the veggies together with a potato masher. I made patties the size of a golf ball and put them on a pan which had vegetable oil sprayed. Turn the patties..you can add bread crumbs to make it fancier..and voila.

For the adults in the house, the following very original chutneys are made and consumed-
1. Soy ahoy.
2. Garlic ka jhatka

1. Soy ahoy - reduced sodium soy sauce, sriracha, salt and orange marmalade. Mix in vinegar/water to reduce sharpness of soy.

2. Garlic ka jhatka - Raw Garlic, Olive oil, basil, salt, pepper(just a tad bit), chilli powder, paprika get ground in a counter top mortar. To be added in minimal quantities to keep the taste of the combination well tied.

Farasbee chi bhaji - with Asian twist

Ingredients-
Cut french beans
Sesame seeds
Kala Masala
Chilli Pepper
Mustard Seeds
Turmeric
Brown Sugar
Salt to taste

Preparation - Prepare tadka with vegetable oil and mustard seeds. To it add hing, tumeric, masala, chilli powder. Saute a bit before adding cut beans. Salt, water and some brown sugar follows suit. Cover for 10 minutes until beans are almost cooked. Cook uncovered for the rest of the time until the vegetable loses its water and looks drier.

Serve with rice or rotis - your choice.

Return of haricot-verte

Tangy, quick, healthy.

Ingredients -
1/2 stick of unsalted butter
1 tbsp of olive oil
1 medium sized lemon
12 oz haricot verte bag x 2
salt and freshly ground pepper to taste

Preparation -

Boiled water, salted it, added beans, let them boil for few minutes. Drained water, pot back on heat. Drained beans were run under cold water.

Skinned the lemon. Made slices and added them to butter and olive oil mixture. This makes the tangy syrup that will eventually coat the beans. Toss in the beans and make sure the syrup gets on each and every one of them. A pair of tongs with some serious twists of the wrists do it. Salt and very freshly ground pepper completed the dish.

To bring down its health index a notch or two, served the beans finally with roasted onions. This dish is here to stay.

Quick corn chowder

I have never cooked chowder in my lifetime. But my tastebuds yearned for a healthy homecooked version. The 4 corn cobs at the food mart were pleading to be cooked, pleading to be chosen over frozen brotheren of theirs.





Ingredients-

• 4 sweet white corn cobs
• 2 tbsp salted butter
• 1 large green bell pepper
• 3/4 cup regular milk

Spices and condiments-
Black pepper, Paprika and Salt





Preparations-

1. Add butter to a hot saucepan. I added 1 tbsp and some cut corn and then when the rest of the corn was ready to go in, I added the next tablesoon.











Cut corn looks like this. To cut corn, slice off its narrow end to give it a flat top. Then, rest it on its flat end and then run your knife along its sides. The corns fly out all sides, so mind you, there will be a mess.










2. Added corn and some cut bell peppers to the butter and sauted until the corn covers looked a little crispy. Added my spices - crushed black pepper and paprika. Add sugar if the corn isn't very sweet to begin with. Little less salt if the butter used is salted. I also added milk to this mixture and let it boil 3 times before I let it thicken uncovered while it simmered.

I divided up this soup in 2 large glasses. One glass' contents I consumed this afternoon for lunch with a side of raisin bread. I would suggest a ciabata slice instead. Letting the corns shallow fry in the butter let them retain their crunch. Using fresh corn instead of frozen corn also lent itself to a crunchier dish.

Invention IV- Asian Avtar of Potato Salad

Ingredients-

Baked potatoes

Raw but finely cut onions

Cilantro

Toasted Sesame seeds

Parsley

Fennel powder

Fresh lemon juice to taste

Salt and Sugar to taste

For the dressing - 

Plum sauce(found in 'ethnic food' aisle or Asian Markets)

Toasted Sesame seed oil

How to-

After potatoes are baked in microwave, peel, dice and add to a mixing bowl. Add all the dry ingredients except for the sesame seeds. Add in the dressing and mix the salad with bare hands in order to crush the potatoes and make the herbs stick to the potatoes evenly. Add sesame seeds last which keeps them crunchy at the time of serving. Serve hot or cold. I preferred it hot.

Onions can be dropped, but they lend a extra zing to this dish in the inventor's opinion.

Invention VI - Simplest pasta ever!

For the days when you won't make a sauce but yet want a tasty pasta.

Ingredients are the must have ingredients of any Italian dish-

• Any filled pasta, preferably veggie filled kind.
  
• Onions, julienned
  
• Basil paste/leaves/any other form to your liking
  
• Pepper
  
• Overwhelming amount of garlic cloves peeled and sliced.
  
• Walnuts for garnish
  
• Olive oil
  
• Salt
  

How to -

Set aside water for boiling the pasta. 

Saute onions in olive oil until translucent/pink, add garlic cloves, ground black pepper, saute slightly longer, add basil, salt. You can add a slew of herbs at this point to suit your nose and palate. Set aside.

When the water comes to a boil, add salt and then pasta. Remove pasta while it is still al dente. 

On the serving dish, add 4-5 ravioli pieces, add the sauted onions in herbs. Top with walnuts that have also been either toasted or roasted in olive oil.

It is amazing how such simple ingredients make for a lovely Sunday dinner. Goes well with a Viognier! I am having my glass even while I blog this.

Brussel sprouts and sausage soup.

My Sunday dinners are becoming very interesting thanks to the Sunset magazine. Posting recipes we tried more than once, made variations in it already and think we will like the recipe to stick in our repertoire.

Tapas style party, 2007

Close friends of ours are moving to India. Another couple just had a daughter and we hadn't had a chance to have them over. Our new gift, a book - Asian Tapas - was calling out to be used.
Menu-

• Chai with Vada pav - batata vada, tamarind chutney and garlic chutney, ciabatta bread. This is typical roadside eatery dish.
  
• Surali chya vadya/ Khandvi. Not quite roadside but a snack nevertheless.
  
• Yakitori beef with eggplant. (From the book, Asian Tapas)
  
• Dim sum- 3 kinds
  
• Kashmiri Shrimp kababs (From the book, Asian Tapas)
• For dessert, fruit cake topped with ice-cream. (From Safeway!)
  

Drinks-

• Saki
• White wine
• Juice

Preparations-

1. Yakitori beef with eggplant -
   

Ingredients-

• Kobe beef. We replaced it with US Choice Grade (Sirloin Steak). Cut into 3/4 inch cubes.
• Asian Eggplant cut into 3/4 inch pieces.
• Sesame oil.
• Olive oil:Butter :: 1:1
  

Marinade-

• Light soy sauce
• Dark soy sauce
• Ponzu sauce
• Sugar
• Freshly ground black pepper

Mix all above ingredients in 3:2:1:1 proportion + 1 tsp of pepper.

How to-
Marinate the beef for 4 hours minimum. Pan fry eggplant for 30 seconds on each side in sesame oil. Arrange alternate eggplant and beef pieces on a steel skewer(we used bamboo). Heat olive oil and butter mixture in a skillet over high heat. Place skewers in skillet and let sear for 10 seconds each side for rare and longer for medium rare. Serve while hot.



2. Vada pav(spicy potato poppers in a sandwich)-

Ingredients-

• Baked potatoes
• Garlic
• Ginger
• Salt
• Turmeric powder
• Lemon juice
• Cummin seeds
• Chili Pepper powder.
  

How to-
For aboutFor about 4-5 medium sized baked potatoes, use 1 tsp turmeric, 1/2 tsp cummin seeds, 1 tsp garlic and 1 tsp ginger. 2 tsp of chili powder, 1 tsp of lemon juice. Salt and sugar to taste. Mix crushed baked potatoes and above ingredients together. Divide into 15 parts and make flat round patties out of them. For the shell, mix 5 tbsp of garbanzo flour(besan) with water slowly, turmeric powder and paprika and salt. Coat patties with the 'besan' mix by immersing in the wet flour potion and then frying them on high heat in a deep utensil. Remove and place on tissues to absorb the extract the extra oil.

For the vada-pav(sandwich combination) - use fresh ciabatta bread, slice open, add garlic chutney on 1 side and tamarind chutney on the other. Insert vada in between, close the bread and chomp!

I practically had this for breakfast for all of my undergrad years!

Photos for tamarind chutney and garlic chutney follow. I will put these recipes up if there is any interest.





3. Surali chya vadya - Spicy Khandvi rolls
A recipe touted by both the Maharashtrians and the Gujratis to be theirs originally.






4. Shaomai- Credit for this go to our close friends.

'Review' - a new label.

When cooking reluctance meets famished tummies, a new label is born. Some restaurants provide an opportunity for the zealously driven cooks and gourmands to mingle. Here is my personal assessment of how good some of the local eateries are.

Goan fish croquettes

Goan fish croquettes
Originally uploaded by Taswiir.

Recipe from Atul Kochar's Indian Essence book..recipe soon to come with faux pas to be avoided!

Review: California Cafe, Los Gatos

Sage Tea, Potstickers in the foreground. Belgian Waffles with Applewood bacon. Warm and toasty breads/muffins with butter. Mmm mm mm.

Vegetable fritata.

Opens on Sat at 11:30am. We were at the door at 10:57am. Got to choose a shaded area where we could park the stroller. Set in downtown Los Gatos with a view of LG hills, under the shade of an unknown yet huge tree, with a musician playing her guitar passionately but soothingly, California Cafe gets high points for service, ambience, taste and price. Anniversary brunch cost me $37 inclusive of tip. The Banana Republic across the street cost my husband 10x times as much soon after. My thumbs up for a place that is just 15 mins from S. San Jose.

Mac & Cheese

Mac & Cheese
Originally uploaded by Taswiir.

The most amazing M&C I've had so far. Sweet and tart mushrooms on the side were the perfect accompaniment.

Aleevachi kheer

Aleevachi kheer
Originally uploaded by Taswiir.

Pumpkin Bread.

Got this recipe from my mother-in-law's friend, Mrs. Anuradha Soman. I added sliced almonds and walnuts to the batter. I also added wet ingredients to the dry ones. This sequence matters says my husband.











Ingredients-
1.5 flour
0.5 tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c vegetable oil
2 egss, beaten
1/4 c. water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/2 c. choppped nuts ( optional)

Preheat your over to 350. Sift together the floupr, slat, sugar, and baking soda. In a spearate bowl, combine the pumkin, oil, eggs, water and spices. Pour into the bowl w/ dry ingredients and mix until all are combined - don't stir too much! Stri in the nuts, if you are using them(I like it better w/o the nuts). Pour into a well-buttered 9x5x3 in loag pan, bake 50-60 minutes until done in them iddle. Remove from pan, cool on a rack.

Keep wrapped in the refrigerate. Really good w/ cream cheese or chooped walnits in cream cheese.

Blueberry Muffins/Cake (2nd attempt)

First time around the muffins were buttery yet dry. Sort of crumbly. This time I added some milk to the batter to make the end product moist (thanks to Food Network tips) and it worked. Ingredients: Milk, flour (sifted), milk, eggs, butter, baking powder, sugar, salt and blueberries. I also added some lemon zest to give it a fresh and tangy taste. Maybe next time I should put more zest - this time blueberries sort of over power the lemony taste. But hey ... these are supposed to be blueberry muffins/cake!

Mix all the wet ingredients into a creamy mixtures.
Then add all the dry ingredients and mix until everything is blended together.
Make sure the blueberries are tossed in some flour before you 'fold' them into the batter. And be gentle when you fold the berries - otherwise they will be mashed.
Into the oven for 20 mins at 400 deg F. Be vigilant after ~15 mins - as they may burn. I have a convection oven, and usually things cook faster with the fan running (compared to the conventional ovens). The pictures show that the cake is slightly over done.

"Small and Sophisticated" Thanksgiving Menu

Got the 'Small and Sophisticated' menu from epicurious.

COURSE I
Cranberry Kir Royale substituted this w/ apple cider.
Foie Gras-Stuffed Dates substituted this w/ light cream cheese stuffed dates w/ chives for topping.
Celery Bisque with Stilton Toasts


Table setting for our thanksgiving dinner - celery bisque w/ toast served, dish of stuffed dates on the side.


COURSE II
Recommended white wine - 2003 Far Niente Chardonnay, Napa Valley
Turkey Breast Roulade with Crimini, Porcini, and Pancetta Our turkey w/ the ties intact.

Recommended red wine - 2003 Joseph Drouhin Vosne-Romanée
Orange-Glazed Carrot Ribbons
Creamy Mashed Potatoes with Goat Cheese and Fresh Sage


Haricots Verts, Roasted Fennel, and Shallots - We dropped this.
Cranberry-Ginger Chutney - Was good!

COURSE III
Frozen Pumpkin Mousse with Walnut-Toffee Crunch - my best creation!

Ayurvedic(organic) Kadha for stopping coughing

All ingredients to be added according to the cook's judgement. The function of this kadha is to soothe a throat that has coughed for an extended time period. It gives instant relief and stops the coughing for about an hour or two. However, this concoction is not to be consumed in gallons. It has high heat content, high sugar content.

Magic potion ingredients - 1 inch Ginger grated/sliced, 4-5 black peppers, 1 inch cinnamon stick, Jaggery to taste, 2-3 cloves. Boil all ingredients in 1.5 cup of water until the liquid turns a putrid brown. Make the victim drink while hot. Not scalding hot, but when soothing hot.

Credit for this recipe goes to my aunt who awed me one day when I was made to drink a cup of this ghastly looking hot beverage. My coughing ceased. I was sold.

Vinegar cha loncha!

Raw mangoes, made into 2 inch cubes.
Garlic - whole 'kalya'.
Dried California raisins
Dried dates - small bits of.
Dried red chillies
Ginger - sliced
Black pepper - whole
Sugar - as much as the mangoes.

Cook the mangoes. Drain. Make 1.5 tari syrup of sugar and water, add salt to taste. Add the rest of the ingredients except the dried chillies. Add them after the mixture has cooled.

Credit for this recipe goes to my maternal aunt, who had so far kept this recipe under wraps quite successfully.

Teelachi chatni - Nagpuri style

  

Bhakri barobar khaychi chatNi.

Ingredients -
1. Sesame seeds
2. Gul(jaggery)
3. Tamarind paste
4. Ground peanuts
5. Salt to taste
6. Chilli powder
7. Cummin powder

Procedure -
Add mustard seeds, Asafoetida to hot oil(2-3 spoonfull) and add it hot the pre-made mixture of the above ingredients. The mixture would make about 1.5 cups.

Notes - This chutney is high in its heat content(not taste wise) and is therefore consumed in winters. Eat in moderation to avoid upset stomachs. This is one more of my mother's amazing dishes that bowled my husband over. My husband is not a bhakri eater, but after this chutney, I can see myself making more bhakris than I did in the last 5 years of our married lives. Incidentally, this was also my father's favorite chutney.