India Calling !!!

The kids begin their 5 week summer break this weekend. We are off to India to spend loads of family time..... with grand parents, uncles, aunts and cousins. A time for the children to bond with their cousins and make lasting memories.

It's been more than two years since the kids have been to Bombay. We have made lots of plans to make sure they get to see the city we love so much. The city that will always mean 'home' to me :)

I am going to be off this space for a while. I will be back with lots of pictures, shopping, memories and recipes very soon.

Till then, have fun, be good and stay safe :)

Nutella Layered Cake

I discovered the sinful magic of Nutella only a few years ago. I very shamelessly sneak a spoon or two when no one is watching to indulge myself.

This recipe got me completely drooling when I saw it for the first time. I could almost inhale the aroma as I was reading about it. And I finally made it a few days back. 

You need:

• 1.5 cups of all purpose flour, more for dusting
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 1 cup heaped sugar
• 4 eggs at room temperature
• 2 tsp pure vanilla extract
• 8 tbsps Nutella

Steps:

• Preheat the oven to 160degrees C. Prepare a 9x5 inch loaf pan by brushing melted butter in the bottom of the pan and the sides well. Add flour and make sure all the sides of the pan are well coated. You can also layer the bottom with parchment paper.
• In a bowl add the flour, baking powder and salt and whisk well and keep aside.
• In a large bowl, beat the sugar and butter well for about 3 minutes till fluffy on a medium high speed.

• Then reduce the speed slightly and add an egg and beat till well incorporated. Add the remaining eggs in the same way.

• Add in the vanilla extract.

• Add the flour mixture in three batches. Beat the mixture on a low speed with well combined before you add the next batch of flour. Finally beat for about 30 seconds.

• Pour 1/3rd of the batter into the prepared pan and spread it evenly.
• Add 4 tbsps of the Nutella over the cake batter and spread it evenly.

• Then add another 1/3rd of the cake batter and spread it evenly over the Nutella.
• Add the remaining Nutella over the cake batter and top off with the remaining cake batter.
• Make a slight cut with a butter knife. Do not over mix.

• Bake the cake for 1 hour 10 minutes. Check by inserting a tooth pick in the centre. If it comes out clean, the cake is done.
• Let it cool for 15 minutes. Then invert the cake on a wire rack and turn it right side up. Give it two hours to cool completely.

• Cut the cake into slices and serve.

My daughter loved the cake. My friend's son polished off a few pieces and told me it was superb :) M, your son made my day !!!

Stuffed Capsicum Rings

I ate this delicious and unique starter at a friend's place. What I loved the most about it was its very different taste. It was impossible to guess the ingredients by just tasting it.

I noted the recipe from her and have since made it numerous times. It has always been relished by my family and friends.

You need:

• 4-5 capsicums, medium size, thin
• 1 large raw banana or 2 small ones
• 1 cup bread crumbs + more for coating
• 1 tsp dried herbs
• 1 tsp chilli flakes
• 1 cup grated paneer
• 1/4 cup finely chopped capscium
• 3/4 cup grated cheese
• Olive oil
• Salt

Steps:

• Wash and cook the raw bananas with the skin on in the pressure cooker for one whistle.
• Wash and cut capsicums on the top and scoop out the insides. Microwave the capsciums in water for about 3-5 minutes till slightly cooked. Immediately put them into chilled water so they retain their colour and crunch.
• You can chop finely the cut tops of the capsicum and sauté it in a bit of olive oil for a few minutes till it loses its moisture.
• When the bananas have cooled, peel and grate finely. 
• Add to it the cheese, grated paneer, chilli flakes, dried herbs, 1 cup bread crumbs along with the sauted capsicums. 
• Mix well. Check for salt and add as required.
• When the capsciums have cooled, dab off excess water well with a tissue from the insides and the outsides. 

• Stuff the mixture into the capsicums gently making sure they are well stuffed. Wrap the capsciums in clingwrap and keep in the refrigerator for about 30 mins.

• Cut the stuffed capsicum into thin slices. 

• Coat each stuffed capsicum ring on both sides with bread crumbs well and fry it on a girdle with a few drops of oil on both sides till golden brown in colour.
• Serve hot with tomato sauce.

Notes:

• Make sure you use thin capsicums, they are easier to slice and they retain their shape well.
• I have also made this without blanching the capsicums. The capsicum was just crunchier. It did not affect the taste in anyway.
• Add more chilli flakes if you would like extra spice.
• If you have extra filling left, you can make cutlets out of it.

Tomato Rosemary Focaccia

Bread making has become an addiction. I keep searching for simple, new recipes that do not take much of an effort to make.

I wanted to make bread with this recipe that I had bookmarked almost a month back. I had a packet of fresh rosemary that I had picked up at the grocery store last week. I thought of using it with tomatoes in the bread. 

You need:

• 1.5 cups lukewarm water
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3.5 cups bread flour
• 1 tbsp yeast
• 2 tomatoes
• 2 sprigs of rosemary coarsely chopped
• More olive oil
• Coarse Salt - I forgot to add this

Steps:

• Add the first five ingredients into a bowl.

 

• Beat it for about one minute till it all comes together into a sticky dough.

• Coat a 11" x 9" tray liberally with olive oil.
• Scoop the dough into the tray.

•  Spread the dough into all four corners. Make small indents on the surface with your fingers.

• Cover the tray with cling wrap and set aside for about 1 hour for it to rise.
• After it has risen, cut thin slices of the tomatoes and arrange on the dough.
• Sprinkle the chopped rosemary and coarse salt and drizzle with olive oil on top.

• Preheat the oven to 190degrees C. Place the tray in the middle rack and bake for 30-35 minutes.
• Let it cool for 5 minutes and then turn it out into a wire rack to cool.

• Enjoy it warm or at room temperature.

Notes:

• I baked it for 35 minutes. I think 30 minutes would have been enough. I would have preferred it a little less brown.
• The crust of the bread was crisp and the inside was perfectly soft.
• I forgot to add coarse salt. It tasted good, but a bit of the salt would have made it better.
• I did not line the tray with baking paper. It was a bit of a trouble to turn out the bread without breaking it. The next time I would surely line the tray.
• You can use a little larger tray. Your bread will come out thinner.

Kesar Elaichi Shrikhand / Saffron and Cardamom flavored Sweetened Yogurt

As a child I was an extremely picky eater. My house rules with regard to food were very strict. We had to eat what was cooked by mom. And we had to finish what was on our plates, even if it meant spending an hour plus at the dining table. We also had to deal with scary stories that if we wasted food, Goddess Lakshmi, the Goddess of Wealth, would not bless us. And that instilled a lot of fear in us. Who did not want money !!!

My love story with food began only in the last fifteen years or so. When I started to earn, I also started visiting restaurants and slowly ventured into tasting new dishes and cuisines. 

Shrikhand is one such dish that I, for some strange reason, never ever ate as a child. I also do not remember when and where I first tasted it. It is usually eaten with puris and Shrikhand - Puri is a great combination.

Living away from India has many minuses. I miss being able to buy fresh Shrikhand. Thus came about the urge to make it at home to satisfy the craving. I also realized it is very easy to make and also stays fresh in the refrigerator for a few days if stored in an airtight container.

You need:

• 2 cups hung yogurt
• 3/4 to 1 cup superfine sugar
• 1/2 tsp green cardamom powder
• 2 pinches saffron - crushed and soaked in 1 tsp milk

Steps:

• In a large bowl whisk the yogurt with the sugar till well blended for about 5-7 minutes.
• Add the cardamom powder and the saffron milk to the sweetened yogurt and whisk well.
• Check for desired sweetness and add more sugar if desired.
• Refrigerate for an hour and serve chilled.

Notes:

• To make hung yogurt, pour the yogurt into a thin muslin cloth and tie it up tight. Place a heavy container over the muslin and keep it on a perforated vessel with a larger vessel below it to collect the whey. Place it in the refrigerator overnight for perfectly thick hung yogurt.
• The whey can be used while making gravies or for kneading your dough to make phulkas.
• Add 1/2 cup of puréed mango pulp to make Amrakhand. You will need to add lesser sugar as the mango pulp will already be sweet.
• You can also garnish with finely chopped pistachios and almonds.

Creamy Cheesy Pasta

Pasta is a meal I usually make when I am totally not in the mood to cook. "White Pasta" was the choice of the day. I wanted to make sure it had some veggies to make the mother in me happy.

A little bit of chopping and some bit of stirring and this yummy dish is all ready. What makes it special is the addition of roasted vegetables. And the biggest plus - my kids absolutely loved it and polished off their plates :)

For the calorie conscious, please keep yourself miles away from this dish !!!

You need:

• 1 small head broccoli cut into flowerets
• I medium carrot small diced
• 4 baby corns quartered lengthwise and cut into 1" pieces
• 1 small onion finely chopped
• 1/2 small capsicum small diced (I used green and red capsicum)
• 1 pod garlic finely chopped or grated
• 1/2 cup packed grated cheese (I used processed cheese)
• 3/4 cup milk
• 3 cups boiled pasta of your choice
• 3 tbsp olive oil
• Pepper
• Salt

Steps:

• Preheat the oven to 180degrees C.
• Toss the broccoli, baby corn and carrots in a baking tray with 1 tbsp olive oil and a little bit of salt. Place it in the middle rack of the oven and roast it for about 25-30 minutes.
• In a pan, heat the remaining olive oil. Add the garlic and stir for about 20-30 seconds. Add the onions and stir till slightly brown. Add the capsicum and stir for about 2 minutes. 
• Add the milk and cheese and stir well till the cheese melts.
• Season with pepper and add the roasted vegetables.
• Add the boiled pasta and mix well.
• Serve warm.

Notes:

• You can stir fry the veggies in the pan before adding the milk and cheese.
• You can add a handful of peas and sweet corn along with the capsicum.
• I did not need to add any additional salt as the cheese was salty enough.
• You can use any pasta of your choice.
• You can substitute the milk with 1/2 cup cream and 1/4 cup milk for a richer and creamier taste.
• Add some dried herbs of your choice if your children like it.

Guacamole, Mango Salsa and Quesadillas with the Indian Twist

My blogger friend Sanjivni of "Experiments in the Kitchen" was coming home for dinner with her family. I wanted to serve them something different from a routine meal. I planned a Mexican meal with Guacamole, Mango Salsa, Quesadillas with an Indian Twist, Wraps and a Mango dessert.

Picture clicked by Sanjivni

It was only three years back that I tasted my first avocado. I fell in love with its rich and creamy texture. Since then this recipe has been a favorite at home.

For the GUACAMOLE you need:

• 2 avocados
• 1 small red onion
• 2 medium size tomatoes
• 1 small bunch coriander chopped
• Jalapenos - as required 
• 1 small lemon
• Salt
• Pepper

Steps:

• Finely chop the onions. Skin, deseed and finely chop the tomatoes.
• Cut avocados in half. Remove the seed. Scoop out and chop finely or mash slightly with a fork.
• Add all into a bowl along with the coriander and finely chopped jalapenos.
• Season with salt and pepper as required. Add the juice of a lemon and mix well. 
• Check seasonings and adjust as required.
• Chill and serve or serve at room temperature.

Notes:

• You can also add a finely chopped green chillie if you do not have jalapenos. Omit both if you do not want the spice.
• Serve with warm pita bread, crackers, bread sticks or tortilla chips.

This is a recipe I have wanted to make for long. The sweetness of the mango and the spice of the chillies were a perfect blend.

For the MANGO SALSA you need:

• 1 large Indian mango or 2 Thai mangoes
• 1/2 small red onion
• 1 red thai chillie
• 2 tbsps corriander chopped
• 1/2 lemon
• Salt

Steps:

• Peel and finely chop the mango. To that add the finely chopped onion.
• Deseed and add the finely chopped chillie along with the corriander, juice of the lemon, salt and mix well. 
• Check seasonings and adjust as per taste.
• Chill and serve or serve at room temperature.

Notes:

• I omitted the chillie while serving it for my children.
• This can be made with Thai or Indian mangoes. Both taste equally good. Avoid the Alphonso Mango due to its strong flavour.
• Make sure the mangoes are not too soft or too firm.
• You would need very little salt to season. Add a pinch or two, check taste before you add more.

For the QUESADILLAS with the Indian Twist you need:

• 5 whole wheat Tortilla wraps
• 1 cup cooked red beans / rajma
• 1 small red onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp MDH Rajma Masala (for my Indian Twist)
• 1 cup capsicum, finely chopped
• Shredded cabbage
• Grated cheese - lots of it
• Salt
• 1 tbsp olive oil

Steps:

• For the rajma mixture, heat olive oil in a pan. Saute the onions till soft.  Then add the tomatoes and when cooked, slightly mash the rajma and add along with the rajma masala. Add salt as required. Cook till well blended.
• Sauté the finely chopped capsicum. If you like the crunch, skip this.
• Divide the rajma mixture and the capsicum into five portions.
• To assemble, heat the wrap on a girdle for 30 seconds on each side. 
• Layer the rajma mixture on one half the wrap with the capsicum over it. 
• Over that, spread the shredded cabbage and top up with cheese. 
• Fold the other half of the wrap over it and press down gently with a spatula. 
• Toast well on the girdle on both sides. 
• Repeat with the remaining wraps.
• Cut into triangles and serve hot.

Picture clicked by Sanjivni

Notes:

• Instead of the MDH Rajma Masala you can use garam masala or any preferred curry powder.
• You can also add corn along with the capsicum.
• Alternatively grill it in a preheated oven at 180degrees C for 10-12 minutes turning it around half way.
• You can use shredded lettuce instead of the cabbage also.

Picture clicked by Sanjivni

To make the WRAP you need the same ingredients. Heat the wrap for about 30 seconds on both sides. Layer the rajma mixture, sauted capsicum, guacamole, mango salsa, shredded cabbage and cheese and fold the wrap. You can heat the wrap on a grill to further warm it. Enjoy it hot.

Picture clicked by Sanjivni

Picture clicked by Sanjivni