Food Frenzy and Fun!

This is a story of when the excitement of making a "side dish/ a dip" decided the entire main course menu.

Miss V is currently on a rotation class at her school for Home Economics. A part of her curriculum was focused on fun recipes. She has been excitedly sharing this with us.  So on a nice Saturday Morning, as we chat what to make for lunch.?She chimes in, "I want to make Hummus" Hmm, so we changed the menu and being the(awesome) supportive parents decided to make a Mediterranean Meal instead!

What a feat.

I have made falafel before and I did want to try the Air Fryer! For hummus however I leaned in on Miss V. She looks up the recipe, on a cold snowy morning we head to the stores, get what we need and ta-da!!!

Our platter was quiet significant

4 types of Hummus

1. Roasted Red Pepper Hummus

2. Roasted Serrano Pepper Hummus

3. Original Hummus

4. Olive Hummus

Falafel: Pan baked and also made using Air Fryer

Pita

Salad

Yogurt Dip

A picture just to make you salivate a bit! And yes, it was delish!!!

Cooking with Chatter Box and Little Lady  is always fun. But of course, She lost her temper more than a few times since "I was not following instructions", I was on the edge a few times since "The kitchen looked like a war zone".

In the middle we called truce and decided to experiment! And hence the 4 different types of hummus!

The recipe should come from her, so I will have a guest post sometime soon!

But all in all, a delish meal and a wonderful experience.
The girls and I try to cook together (mainly in winters!), we have baked cakes,made crumbles, assembled onion rings, executed a "homemade restaurant" and above all we bond over food, over the mess, over the laughter and enjoy the experience. 

Open up your recipe book, have the kids bookmark what they want to eat and go for it! Just be prepared for the mess, eye rolls and lots of deliciousness coming your way!

I highly recommend it!

A full filling falafel evening

One good thing about blogging about recipes is when I want to re-cook them, I know exactly where to look and what to do, since it’s my own already simplified and modified recipe for a  Quick Food Fix, I blogged about them in 2015 and 2016 so making them again was way over due!

That’s what Monday night was… a full filling Falafel evening. Everything was laid out and kids made and enjoyed their own Pita Sandwiches!

 A picture to tempt you (and also to show off)

A simple thing that my older one said in the evening: “Mummy hoping this satisfies your craving” I melted. 

Over my California trip in December one evening walking on the streets of San Diego (Gas Lamp Quarters), I mentioned to the Chatterbox that night, I am craving Falafel. And that was it… but weeks later, she remembered, and last night over the delicious sandwich she said “Mummy hoping this satisfies your craving”. Oh Yes, It did and so much more!

It also reminded me that simple conversations with the kids may have a lasting impact. Hearsay, an example, a story, a conflict: Kids keep absorbing and absorbing and I have no idea what will shape their little sponge like malleable minds. J So keep it as simple as possible and as honest as possible. These kids continue to amaze me and I learn everyday (and also pull my hair out on most days!)

So how was your Monday after the Holiday season and settling in back to routines?

Color me Red- Said the Dinner Plate!

Yep, I could not come up with a smart title for a recipe with Beets, so I came up with "Color me Red"

I have been "unsuccessfully" trying to introduce beets in our cooking/ daily food. I don't know what to cook with it- so more often than not, we buy it, towards the end of shelf life, we either throw it, or cut up and just grudgingly eat it. Neither option sounds appetizing or a good choice.

May be a year or so ago at a casual dinner, my friend made this divine beet salad! We gobbled it up. And I asked for the recipe and she said: "it is the simplest thing ever!"

Beet Salad
Ingredients:
1 Onion: Chopped up in larger chunks
1 Beet: Chopped up in larger chunks (you can boil it to make this softer, which I do)
Salt to taste
Squeezed lemon
Spices: Salt, pepper, Chilli, Chaat masala
Optional:
1 Avocado mashed up.

Process:
Mix it all up and tada!

I was like, what else.. she said that's it!

And man, she was right! That's it.

This was a year ago. Recently, hubby reminded me, make that salad: And I obliged!I have been making this Beet Salad 2-3 times a week. And we continue to gobble it. Well, the kids need a lot of coaxing still! They have agreed on one piece of beet. (Insert eye roll)

To add variations: Sometimes I chop up cucumbers to it, sometimes grate ginger and jalapenos, sometimes skip the avocado!

So now our fingers are more "red" and jokes of "aaah, I cut my finger see, I have blood" are more prominent in the house!

Simple salads help!
What else do you cook with beets?
The next one on my list is roasted beets-arugula-goat cheese salad! Will keep you posted!

Potato... or poh-ta-to

Recently, I had an animated conversation with a few friends about my favorite vegetable to cook with and eat as well.... potato.

I have no clue how we landed in that discussion in midst of the cacophony of the kids, but yes the animated conversation of potato continued.

Here is what I realized:

• Amongst my friends, I was the only ONE who shared her love for this amazing and versatile vegetable, potato (I may have to look for new friends)!
• The ones who did like potato choose not to buy it. Health reasons they say (uuuh, I never did think about potato as healthy well unhealthy as they reminded me!)
• A friend jokingly asked me what do I cook with it. And the list of things I make with potato rambled off my mouth, even quicker than when someone asks me, how Old are your kids! (Yup, I also need to re-evaluate my priorities)

Potato.... aaah, the golden bliss vegetable, which makes everything easy, to bind the patty, to cook as a quick fix dinner, to broil for a wonderful impromptu gathering, to fry to crisp seasoned fries and above all my favorite dinner companion!

Mind you, I use a lot of colorful vegetables in my cooking, but the simple Potato is my go to.

So turns out, my friends were right! I could do more without the potato and throw in different concoctions with alternatives. They suggested a few, I mentally noted them down!

Now, in conclusion: Nope I am NOT changing my friends, however taking their recommendations/ gentle nudges forward... and will begin the journey of "No Potato" (GASP!) for 3 months.

Now don't go calling Child Services on me... I will still cook it for the kiddos, but for me, I will attempt to go potato free (for 3 months!)!!

I made the claim above and the friends rambled off food/ potato stuff I will miss out on!!!

SO yes, I MAY have to re-evaluate my friendships after-all!

Jokes apart: You tell me: Potato or Poh-ta-toh... No more, will I survive it?

Quick Food Fix: Thai Green Curry in Instant pot

With school back in action, weeknights are back to being crowded and busy and also, we are all super hungry by the time we get in!!

So, Instant Pot,  is back in action! The kids needs a variety of food and I want it healthy, yummy and above all: quick!
Our amazing BBQ evenings, park strolls or just going with the flow.....are missing! aah Summer, I miss you.

So a weeknight, we come home.  I ship the kids off for a long shower (trust me I could smell them from a mile away) and while they showering, I made a Thai Green Curry and Rice.
Kids come out smelling divine and I am partial, but I still think the Thai Green Curry was smelling better

Instant Pot: Thai Green Curry: Serves 4 super hungry people!
Cooking Time: 15-18 minutes (Start to finish!) and hence it definitely qualifies for  my Quick Food Fix mantra and is definitely not the same Old Same Old!

Ingredients for curry: 
1. Store bought Thai Green Curry paste: 4-5 tsp.
2. One can coconut milk
3. Vegetables: Chopped chunky monkey style
2 cloves garlic
1 inch ginger
One Onion
3-4 medium tomatoes
8-10 baby carrots
8-10 green beans
1 bell pepper

Oh and I wish I had Super Firm Tofu! But that night, we didnt have any!

Process
1. Put Sautee mode in the IP
2. Add ginger, garlic, onion and the thai green paste and mix.
3. Once fragrant (2-3 minutes) add all the chopped vegetables and sautee for 3-4 minutes
4. Now add the can of coconut milk and 1/4 cup water
5. Add salt per taste, mix.
6. Close the IP and set to Manual, High Pressure Mode for 5 minuttes
7. Garnish with chopped cilantro!

Ta Da: Your Thai Green Curry is ready and enjoy with cooked rice

Comments: 
1. The Green Curry Paste can also be made at home, but I generally stock the Vegetarian pastes readily available in Whole Foods/ Trader Joes. And yes can also substitute with Red Curry Paste
2. Coconut milk is healthy, and no please dont skimp on using half a can (I have done it and the end product is not just the same)
3. Rice: Regular cooked rice is great, while everything was getting cooked in IP, I prepared rice on regular gas.

Quick Food Fix: Grilled Zuchini Boats

As we improvise our vegetarian BBQ recipes, we have discovered our new favorites like 'Grilled Edmame; Crusted Tofu, Tangy potato' and as we explore new recipes like today's Zuchini Boats..... the one main BBQ item that has been dropping off our menu is the Vegetarian Burger.

Imagine a BBQ with no burger and you are still full!
To be honest, a Trader Joe's masala burger is a staple in my house, I love it! This is the one frozen ready made food that i actually keep stocked for those days when I just want to do nothing with cooking and still eat at home.

When we started with grilling, we will make a few variations and then stick to the tried and tested Vegetable Burger as a main... however in the past 6 weeks of grilling (We grill at least twice a week), I have made the vegetable burgers only once!

So our BBQ sessions are interesting for sure even sans the burger! Here is the new 'concoction' Grilled Zuchini Boats!

Serves 6-8 adults as a side

Ingredients:
Zuchini (But of course): 3-4 medium length

Stuffing:
Corn (husked from the cob): 1 or frozen corn 1 cup
Note... its summer, enjoy the fresh husked corn, the frozen ones can be used in winter!
Onion: Medium: Finely chopped
Pepper: 1 medium: Finely chopped
Seranno Pepper: Per taste, finely chopped
Pesto Sauce : 3 tsp
Spices:
Per taste: Salt, Pepper, Chilli Flakes

Toppings
Goat Cheese: crumbled 1/2 cup
Shredded Cheddar Cheese: 1/4 cup
Basil: Finely chopped: 1/4 cup



Process:
1. Wash the zuchini and Slice it in the middle length wise
2. Core the centre and save the pulp

3. Stuffing: Mix all the ingredients along with the zuchini pulp and the spices
4. When the grill is hot, on the grill mats place the stuffing for 3-5 minutes and toss once or twice.
5. While the stuffing is getting cooked, place the sliced and cored zuchini on the mat as well.
5. When the stuffing is ready, : Stuff the stuffing (no pun intended) on the zuccini boats and and top with the cheese mix

6. Grill the stuffed boat for another 2-3 minutes and tada!!! Ready, the finely chopped basil helps to elevate the look

Enjoy as a warm accompaniment on your grilling evening.
And yes vegetarian grilling/ BBQ parties are a thing! We are living proof.

Quick Food Fix: Grilled Corn Crostini

Let's make your vegetarian grilling more fun !

Now, we all know that without corn, the grilling is too boring. But corn on the cob gets too boring and too filling after a while.
So here is our new variation of consuming the corn!

You could either use kernels from corn or even frozen ones, I used the kernels fresh off the cob since, well I was in the mood of adding more work for myself!

Serves: 6-10 as a side

Ingredients
French Bread: One loaf, sliced 1 inch wide
Goat Cheese: 8-10 tsp
Corn: 1 cup kernels
Cherry Tomatoes: 1/2 cup sliced half
White onion: 1/2 cup finely chopped
Fresh Basil: 1/4 cup finely chopped

Marination
Pesto Sauce: 2 tsp (You could make fresh or use any of the nice store brought ones like I did)
Olive Oil: 1 tsp
Salt, Pepper, Chilli Flakes per taste
Note: If you like your food slightly spicier, i highly recommend adding  Chili Oil as a topping.

Process:
1. Mix the onions, corn and the marination ingredients and let it sit for 5-10 minutes
2. When the grill is hot, let the vegetables grill/ crispen for about 3-5 minutes. Take off the grill
3. On the sliced bread, spread a generous amount of goat cheese.
4. Top the bread with the grilled vegetables and garnish with Basil

Enjoy the perfect cold-warm crostini!

Now, FYI-I highly recommend using these grill mats, they are amazing and the corn kernels don't fall off and above all very easy to clean! We use these mats all the time!

Variation: If you want to make the crostini in the oven instead of grilling, the setting should be broil, and let the vegetables cook for 5 minutes! Layer and enjoy

The fun about Crostini's is it looks amazing, is simple to put together and is a lot of fun to sample variations!

Sometime I get fancy without trying...

.....or rather I get fancy when I make a mistake.

Now Mac N Cheese, at times is like the quick fix dinner on those days when you'd rather not do anything else. The Aunt Annies's and the veggie loaded Mc N. Cheese quiet a staple in our family for the simplicity of it.

Blob of the pasta!

The other evening, Sumit said, lets make the mac n cheese from scratch instead, and it had been a while, and I said why not. Long story short, my pasta/ mac n cheese looked like a 'blob' of too much sauce and over cooked pasta. I was quiet confident that the kids and me would not like to eat it. Sorry, we are vain that way, food needs to look good.

That evening, I was on the mend from a nasty flu and was in no mood to start over or even order in. So the brain sparks flew and 'Mac N Cheese Balls' were born!

Mac N Cheese Balls Recipe
1. 3 bowls of cooked Mc N Cheese (it being gooey and sticky is not required)
2. For crisping: 2 cups Panko, 1/2 cup shredded cheese, 1/4 cup finely chopped parsley
3. Oil for roasting/ crisping the Mac N Cheese balls

Note: I have this cup pan which makes quite a lot of things in my kitchen, and is non stick, so easy to clean and its an amazing alternative to frying. It gives amazing round shaped whatever you want with 1/10 of the oil needed for frying. I have made, Veg. Manchurian, Kofta Balls, Lauki Kofta, Appa, and now mac n cheese balls!

Process
1. Mix all ingredients of the crisping and lay it in a flat plate
2. Let you ready to eat Mc n cheese cool down and make balls of it. Roll it in the crisping flour (Panko, Cheese+ herbs)
3. Heat the pan, and place a little oil add the ready to cook balls and let it get crisp (Yes you can fry them as well, but then you will need more panko and more oil.... and more time in the gy ot burn it off!)
4. It takes about 2-3 minutes to get crisp on each end

Note: Since Mc N Cheese is soft, you have to be careful in turning the 'balls over'. One can even make a 'Mc N Cheese' patty/ burger on a regular pan, like this Falafel recipe of mine. and enjoy!!


The girls and us loved it. I think Miss V was excited to have 'appetizers for dinner' and Miss Chatterbox S loved dipping this in Ketchup and enjoying!

For me, I enjoyed the 'fanciness of cooking' and getting complimented 'Such fancy every day cooking mom'

Homemade Granola Bars

Mornings are rushed and I should be the 'good parent' and say, my kids eat a healthy wholesome breakfast, but reality is very different. They are generally chugging milk down, or being coerced to finish the last few bites of the cereal/ oatmeal. every single weekday.

I have no issues if they eat in the car, and fruits and the kids cereal bars are our go to energy boosters in case we are really running late or in between school and classes. I have a bag now in the car just dedicated to collect the orange/banana peels and cereal bar wrappers. And it gets filled up really fast!

I used to feel guilty about this, now I dont. It is what it is! So yes, I am the best mom my kids can get!

Recently I was wondering, these granola bars whould not be that hard to make! And well after researching eggless versions, i combined a few recipes to 'try making' this.

Honestly, start to finish (except cooling time), it took my little lady and me only 20 minutes to make, which was really awesome!

Makes 8-10 cereal bars.
Ingredients
1 heaping cup packed dates, pitted (deglet noor or medjool)*
2 pouches of Instant Oatmeal (If you have steel cut/ rolled oats: crisping time is longer)
1/2 cup mixed nuts, chopped : We used almonds and cashews (Other recipes I reviewed had pistachios, walnuts, hazelnuts etc.)
1 1/2 TB butter
1/3 cup honey
2 TB brown sugar
1 tsp vanilla extract (A dear friend had gifted me home made vanilla extract for Xmas, delicious!)
pinch of salt
1/2 cup craisins (or raisins)


* Note: If your dates have become hard for being in the fridge too long like mine, don't worry, just put the dates in hot water for 4-5 minutes and they will be 'hydrated'

Step by Step Process: 
1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
2. Toast your oats and the nuts in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
Note: Toast them in different pans, its quicker!
3. In a small saucepan, combine the butter, honey, brown sugar, and vanilla. Bring to a boil over medium heat, while stirring. Cook and stir for a minute
4. Place oats, almonds and dates in a large mixing bowl
5. Stir the warm butter and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
6.  Add craisins
7. Once thoroughly mixed, transfer to an 8x8-inch baking dish with parchment paper so they lift out easily.
8. Press down firmly until uniformly flattened - really pack the bars
9. Bake for another 15-20 minutes. Now this is optional step, i did make mine for additional crispiness. If you choose not to re-bake, please put this is refreigerator to cool.
10 Remove bars from pan, let it cool overnight and chop in 'cereal bar' length

To store: I cut the parchment paper around each bar just to avoid them sticking to each other and also because I was feeling 'fancy' and kept in an airtight box.

These turned out delicious and in the morning, it was not the kids who devourved them but us. But yes, I am definitely planning to make more variations of these. I will always have the store baught ones in car, but for mornings, this may go really well with my 'luke warm' coffees

Quick Food Fix: Minestrone Soup: Instant Pot

I caved and I bought a Kitchen Gadget!!

We cook quiet a bit in the house and I 'most of the times' really enjoy the process. We make fresh food 4-5 times a week and the rest is either parties or eating out, but food does not come in a can in my  house and I want my kids to love and appreciate that.

I am not much for cooking gadgets, two reasons: 1. I don't like a cluttered kitchen counter and 2. I am old-school.

The ones that I swear by is my 'Ninja' Its a blender its Dough maker is a blessing for me. Besides that, nothing much. Simple chopper etc, but nothing really fancy. I have never found a need for it.

Over the past few months, my friends have been raving about "Instant Pot' sending me things they make, how simple it is, stress free and above all Time Saver.

Honestly this was one gadget that I thought, well great, but I think I am fine, my start to finish off cooking daily takes about 45 minutes! So don't need this. But for some reason, Sumit was very convinced for this, way more than me. His Reason: Well it frees 20 minutes for you, great!

The feature that sold me, automatic timer: Put all ingredients in the morning, have this start at 4 pm so by the time you come home from work and picking up kids, one thing is ready and done!

Then came Black Friday with an awesome deal and I caved and I bought my Instant Pot. Considering I have my 'New Toy', I am starting a new Tag 'Instant Pot Vegetarian Recipe'

I started Simple: Veg Minestrone Soup

Time:
Prep Time: 5 minutes
Cook Time: 20 Minutes, but you have Zero Involvement!

Ingredients:
Chopped in bigger pieces

1 Cup Carrots
1/2 Cup Orange Pepper
1/2 Cup Cauliflower
1/4 Cup Broccoli
1/2 Cup tomato
1/2 Cup peeled Edamame
1/4 Cup Onion: Sliced Thin
1 Garlic peeled and finely chopped
1/2 cup Cannelloni Beans: Not Soaked

Butter: 1/2 tsp

Spices:
Fried Oregano: 2 tsp
Chili Flakes: 1 tsp
Salt: Per Taste
Black Pepper: 1 tsp

Process.
1. Turn Instant pot (IP) in Saute Mode
2. Add Butter, when it melts, add the garlic and Onion
3. Saute for 2 minutes, add spices
4. Saute for 1 more minute
5. Add all vegetables and beans
6. Add Water About 4 cups
7. Switch to 'soup' option
8. Relax!!!
In 20 minutes, the steaming & Delicious soup was ready!!!

Now.. this is my 'maiden' recipe for the simplest setting. So crack your Instant Pot Open and try this!
I am going to spend sometime learning the different modes...this one was being cooked in'High Pressure' mode, so we vented out the steam before opening it.


To be honest, when this was cooking, I was a little stressed, I am used to being an involved chef, checking my food, sauteing, stirring etc. But this I could get used to.... start, dump all ingredients and read a book, When its ready, it turns off automatically!

Advantage: I finally used my beans.... they have been sitting in my pantry, but I always forget to pre-soak them!

Next, though Instant-Pot is nothing but an Electric Pressure Cooker, my vegetables stayed intact! In its shape, no mushy liquid, The minestrone turned out like a wonderful clear soup with vegetables and herbs!

Yummylicious.

If not using Instant-Pot: Follow the same recipe as above but use the pressure cooker instead, vegetables will get a little mushed since I have done that before.

And No Pictures :-( I really didn't think the first recipe I used would be this good!

Stay Tuned, more recipes to follow for sure!!

Munch Bunch: Thanksgiving Edition: Zesty Cranberry Relish

It's Thanksgiving... already! This year seems to have flown past!

Thanksgiving means lots of food, lots of meeting and greeting family and friends and definitely being thankful for all we have and cherishing the time.  Of course as an Indian, this is an inherited festival for me. I learned about this festival, its significance and its importance in my adult years after moving here.

During my single days and even child free days, it was all about having an extended long weekend and a vacation. Over the years we have formed simple traditions for us as a family. And as it should, most of them involve food.

This past weekend, we had our monthly Munch Bunch: Gathering of 4 like-minded couples along with families who meet monthly with a new theme or cuisine. This way we get to attempt new recipes and test and fail in a much smaller setting and learn about cuisines of the world.

This month's theme: Thanksgiving

Menu:

Drink: 

   Mulled Wine

Main/ Appetizer Course: 

   Cranberry Relish

   Butternut Squash Risotto

   Angel Hair Pasta

   Green Bean Casserole

   Pull Out Garlic Bread

   Brussels Sprout Salad

   Habanero Sauce

Dessert:

   Pumpkin Pie

   Berry Pie

And we ate and ate and then ate some more in true Thanksgiving style!!

Here is the recipe for 'Best-est Cranberry Relish'

And I say that for two reasons, the taste: It was one of the most refreshing things to taste. With the Thanksgiving menu as elaborate as it was, it was the perfect add-on!

And then second reason-The effort- its the easiest recipe to assemble and follow. It took me 7 minutes from start to finish. Definitely follows my theme of 'Quick Food Fix'

And for a taste as solid as this- it was totally worth the 'effort'

A very dear friend of mine who hosts two traditional thanksgiving dinner during this season gave me this recipe.....so I definitely have her to thank for it.

Ingredients:

2 Whole Oranges

6 Cups Fresh Cranberry

1.5 Cup Sugar (You can adjust this based on your intake)

Process:

1. Wash the oranges and place them in the blender with the skin

2. Yes, with the skin, trust me on this

3. Blend the orange in a nice 'smoothie' consistency

4. Add the washed cranberry and sugar

5. Run the blender until cranberry is well in 'relish consistency'

6. Add about 1/2 cup of water for a smoother finish

7. Tada! Done

Yes, done, I did say 7 minutes for a reason!

Now just place them in a box for serving. Recommendation: make this the night before you are having the thanksgiving dinner... it really helps the juices and the flavors to enhance.

Enjoy

 

Here is our set of kids being thankful for amazing companions, wonderful friends and a happy home. 

This year we have our cousin visiting us for Thanksgiving, we are planning to watch the Thanksgiving Parade, enjoy the ChristKindle Market followed by gathering of some friends for.... you guessed it: More Food

Happy Thanksgiving. 

Foodie Troubles, the Meal Plan Edition

So last week was my first ever Meal Plan. Aim was that I have less wastage around in the fridge and use more vegetables/ fruits!

Well, I would say that part was definitely a success. In addition Miss V, my 7 year old absolutely loved it, she was excited about, oh wow, I am getting this tomorrow! She and Little Lady would chat about 'dinner'. It was adorable.

For me, I didn’t spend time thinking what's for dinner tonight in my travel back from work. Since I knew what was 'On Menu' I actually prepped a bit in the morning.

In addition, creating this made ample variety through the week which was a breather and not the 'same old, same old'

Now for the cons, since it was the first time for a 'Weekly Meal Plan', I had 'over-engineered' it! Implying I had over-planned! (Yes there is something like over planning). Here is my 'After' look at the meal plan. I have highlighted the changes made!

I like this concept enough to try continuing this. In addition, we recently bought a Grill, so I think leaving a few summer evenings open for that is- as my 2 year old would put it 'An Excellent Choice'

Here is this week's plan:

Less wastage = Less annoying, right?

Food is a very important part of our household. Not just because we all are foodies, but also since partially because I love cooking and partially I love seeing the content faces of the family.

But, sadly for whatever reason, though we cook a lot at home, there are vegetables which get bad in fridge since I didn't get to them. There are fruits which we have to toss out since they have just gone bad. It's annoying. It's a waste of money and definitely food.

We have tried buying lesser, rotating more menu's/recipes, there is slight improvement but we have also come to a place where the menu becomes repeated- since those are the only vegetables left and having 'Cauliflower-Carrots' three times a week is no fun, Sumit will attest. So yes, It’s annoying.

So this week a borrowed idea: Weekly Menu Plan: I am hoping this will help me use the groceries we bought this past weekend more effectively. And of course, putting this together made me re-think a little to ‘mix-it-up’ and offer a bit more variety to our palates. I pack lunch for my older daughter V and Sumit regularly so don’t judge on dinner leftovers as lunch next day!

Here is the weekly menu plan for our household. Needless to say, I will report next week of what really happened!!

Dosa from Scratch: It's NOT hard at all..

 We are a foodie family. We experiment, we attempt, we fail and we try.

I am one of those who try to cook a fresh meal daily for the kiddos. I say try. The menu needless to say has to be quick and easy to put together. Our week's menu range from Indian Staples: Tortilla/Roti, Vegetables, Curry to Pasta, Quesdilla, Burgers, Panini and snacks... Who says snacks can’t be dinners at times!

In the last 6 months there is one new item: Dosa I have learned that has changed our weekly menu's

Dosa's Or the rice/lentil pancakes or delicious goodnessthat makes us come alive.

My friends MIL gave me a recipe and I have been at it pretty much once every 2-3 weeks

Dosa from scratch!

As you read below, you will think 'My Gosh, it's a 3 day process' yes and no. From the time you soak to you cooking the dosa is 2-3 days. But your involvement is only 20 minutes tops. I guarantee, else I would not be sharing this recipe

Time Breakdown

Soak: 12 hours

Grind: 5 - 10 minutes

Ferment: 24 hours

Prepare the dosa: Depends on your speed!

Ingredients: Makes about 25-30 dosa

2 cup rice

1 cup Udat Daal

1 tsp Methi Dana

1 tsp Chana Daal

Process:

1. Mix and wash all the ingredients and soak overnight

2. Next morning, drain the mixed rice/udat daal and grind them using a heavy duty blender, Example: Blendtec, Ninja Turbo

3. Grinding Notes

1. The grinding takes about 5 - 10 minutes

2. Add less than 1/2 cup water during the process of grinding

3. The batter is a thick white paste, I feel it with my hands, if its grainy, I blend some more.

4. At the time of grinding, feel free to add 1 cup of Poha (washed) for extra crispy dosa's

Ferment:

Pour the batter in a box that seals well and after pouring there is some : My Pyrex works magic!

Size of the box in which you seal the batter should be 2/3 filled since on fermenting the batter rises.

Place the batter in the closed oven (no need to start it)for 24 hours plus to ferment.

Making Dosa:

1. The fermented batter generally rises a little more.

2. Take 1/2 the batter and gradually add water (1 cup) to make the batter liquidy. The batter should be like the pancake batter consistency to make dosa's

3. Add 1 tsp of spoon of salt and roll out the Dosa like Crepe's

The remainder half can be stored in refrigerator upto 5 days. 

To Eat:

I have attempted the following varieties over the past few months:

Sada Dosa,

Cheese Dosa,

Aalloo Masala Dosa,

Paneer Dosa,

Mysore Masala

You have some other variations, please do send my way!

Accompaniments with dosa:

Nariyal Chutney: Recipe coming soon

Green Chutney:

Red Habanero Chutney: Recipe coming soon

Sambhar: I make a 'quick fix' one of these days I will learn the traditional recipe for Sambhar, for now my family is happy with the 'quick fix sambhar’ which tastes really good, if I may add that!

Baking Experiments: Eggless Pear-Rhubarb Cake

This is  exactly how this recipe came to life.

A week ago, I was walking in my grocery store and saw rhubarb. Perfect, delicious smelling, red rhubarb. I said, hmm. I have never cooked anything with it. So lets try something. Came home, refrigerated it and forgot about it until this weekend.

I realized, oh,Pears are very ripe. Oh, wow. I didnt do anything with this Rhubarb.

Googled, read a few recipes and then said: You know what, this looks easy enough. Lets try.

Here is my recipe adapted from here to make an Eggless Pear Rhubarb Cake.

Ingredients

1 cups finely chopped rhubarb (It felt like celery to chop)

1 1/2 cups finely chopped pears (Mine were pretty ripe, so a juicy chopping board)

1 cups demerara sugar (Next time, I am going to use lesser, since the cake came out sweeter than I like)

1/2 cup vegetable oil

2 cups apple sauce (Peeled two apples and pureed them in the Nutri Bullet)- This is my substitute for eggs.

3 cups all-purpose flour (Next time, i will try 1.5 cup All purpose and 1.5 cup wheat flour)

1 cup chopped almonds (Since this was the only nuts at home, am sure walnuts, cashews, macadamia will taste divine as well)

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ginger paste (I am in the phase of gingering up all my food)

Process.

1. In a large mixing bowl, mix all of the ingredients except apple sauce, baking powder and nuts

2. Pre-heat the over to 350F and grease the baking dish with butter. I have a dish liner so I used that instead.

3. Now mix the apple sauce, one spoon at a time. Then add the baking powder and nuts. Just save some to put on top.

4. Put the batter in the baking dish. Garnish with the remaining nuts and put it in the oven

5. Bake for about 50 to 60 minutes. You can test by inserting a knife. If it comes out clean, its done!

And now... Enjoy

1. Warm with spreading light butter 0r

2. With a warm cup of tea  or

3. Ask your kids to decorate the slice and enjoy watching them make the mess and the smiles and the scary faces.

 

With Halloween fever in my house, We just used red icing for a 'bloody cake' V's words, not mine!

Quinoa Croquettes: My solution to healthy snacking!

Any given time of the day, I prefer snacky food to proper meals. The snacky food is definitely not being kind to my 'curves' I am always on the look out for healthier recipes to try out. I came across a recipe for Lentil croquettes, which I modified to Quinoa Croquettes, and it turned out yummylicious. Its easy to make and healthy to eat. Here are the details

Time for preparation: 10 minutes
Time to cook: 20 minutes (Since I used zero oil, low flame on gas was needed for crispiness)

Things needed:
Quinoa- 1 cup, washed and boiled
Carrot- 1/4 cup shredded
Spinach- 1/4 cup shredded/ finely chopped
Corn- 1/4 cup shredded in food processor
Peas- 1/4 cup shredded in food processor
Ginger: 1/2 inch
Green Chilli - 1: Finely chopped
For all vegetables above, I just washed them and put them in the food processor. :-D
Corn Flour: 2 spoons

Spices:
Salt
Rock Salt/ Kala Namak
Red Chilli powder: 1/2 tsp
Cinnamon Powder: 1/4 tsp
Chaat Masala: 1/2 tsp
Feel free to add additional spices per taste. I kept it milder to cater to my 5 year old.
Sesame Seed- 2 tsp: To sprinkle

Method:
1. Mix the Quinoa with the vegetables and the spices
2. Add corn flour and mix well
3. Make the croquettes/ patties in the desired shapes and put them on a non-stick on low flame.
4. Let the croquettes get crispy on one side, then flip and let it be on the flame.

Garnish with sesame seeds and serve with Green Chutney!

Enjoy!

All of us devoured it. What I loved about this recipe for zero oil, high protein and loads of vegetables. If you are very calorie conscious, feel free to skip the corn and peas and substitute with peppers and celery. I pretty much used the vegetable available at home.

Monday Bites

I have been looking for an outlet for my recipes: My Quick Fixes. I enjoy cooking thoroughly and don’t like to spend hours cooking as well. Hmm... Hence the balance: Quick Fix: And plus, the lesser time you spend, chances of you making it healthier are higher. Don’t ask me why... but I have noticed it in my cooking. Now due to lack of creative options: I am starting it right here: Monday Bites.
Aim: To post at least bi-monthly for some quick creative recipe I experimented with. Or I ate at a friend's place.
Reason: I am a foodie and I enjoy a few dishes and the simplicity of cooking them.
Purpose: Just to share!

So here is my first Monday Bite of Quick Fix: I guess my previous two posts: Apple Cobbler and Stuffed Peppers fit in well as well.

It is no secret that I am a snacker. And it is also no secret that I "try" to cook healthy => Olive Oil, bare minimum cheese and even lesser of fried food. And it is no secret that I looooove Namkeen- The bhujia, the chivda's and the category of super marwadi snacks.
This Paryushan, I have quit fried food at home => No eating anything fried at home... which implies: Yes I can come over to your house and eat. :-) But seriously, it is good, it will keep my unhealthy snacking in control. Or that’s the plan
Now how this fit in my Monday Bite does: I made "Cereal Chivda": No frying, 2 tsp of olive oil and it was super yummy!

Name: yummy Namkeen (Per my daughter)
Time to cook: 10-15 minutes (If you using out of box cereal which I use)
Ingredients
3 cups each toasted rice cereal or 6 cups thin poha
2-3 fresh chilies (I used jalapeño)
2 tsp Olive oil (Feel free to use any other oil of your preference)
1 teaspoon Rai
1/4 cup roasted unsalted peanuts
1/4 cup roasted unsalted Chana (Feel free to use almonds/ cashews/ walnuts)
1/4 cup raisins or dried cranberries if you like the sweet-spice flavor
2 tablespoons lime juice
1 teaspoon sugar : Optional. I recommend adding it, it gives a nice combination flavor.
1 teaspoon salt
Few curry Patta leaves (optional)
Spice: Red Chili Powder, Amchoor, Haldi

Steps to bliss:
1. Spread poha in a 12- by 17-inch baking pan. Bake in a 200º regular or convection oven, stirring occasionally, until flakes are very crisp, about 20 minutes.
If using the cereals, omit this step. I have always made it with Rice Crispies. It reduces one step for the lazy me.
You can also add any other cereal you like, mix and match for variation. I have tried Honey Oats, Cheerios, Wheat Bran, Kellogs original etc.
2. Meanwhile, rinse and dry chilies. Chop finely (do not seed).
3. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add rai and stir until they begin to brown, about 30 seconds.
4. Add chilies and stir for 1 minute. Add Kadhi Patta until crisp. About 30 seconds
5. Add peanuts, and any other nut, raisins, cranberries etc. Stir until fruit is puffy, about 1 minute. Add lime juice, salt, red chili powder, amchoor and turmeric; stir until blended. Add sugar if you like.
6. Reduce heat to medium. Add poha/ cereal/ Any other cereal and stir until completely infused with spiced oil and golden throughout, about 6 minutes.
---- You can add dried Nariyal flakes.
7. Let mix cool completely. Serve or wrap airtight.
8. Enjoy

Next time you make a batch... mix and match.
Example: Rice Crispies + Peanuts + Raisins
Cheerios + Kellogs Original + Dried Cranberries + Chana
Wheat Bran + Raisins + Cheerios + Walnuts + Almonds
With the nuts you add, it makes it high in protein> Being vegetarian and not liking Daal as much, this really helps!

Cook Away!