Its that time of the year when I get to bake a birthday cake with strawberries and whipped cream. My daughter loves strawberries and its always something different every year around strawberries. The last two years the birthday girl has been helping me bake the cake for her party. This year she wanted to bake a simple white cake with whipped cream frosting. I helped her and she baked herself a very delicious cake.

The problem with whipped cream is that it needs stabilizing ingredient to keep it from getting out of control. Most recipes call for unflavored gelatin to be used to achieve this result. Being a vegetarian I was looking for alternatives. Agar Agar is a good one and is very healthy to use because it comes from seaweed. Corn starch and sugar are most commonly used in whipping cream. A new product I came across  is Whip it.

Whip it has dextrose, modified corn starch and tricalcium phosphate. It is Oetker product made in Canada. It comes in two packets and is available  at Cost Plus. It was easy to use and totally stabilized the whipped cream. So we made our much sought after strawberry cake with whipped cream frosting and had a lot of fun making it. 

We used the adapted cooks illustrated cake recipe from here but came up with our own frosting recipe. A special note about decorations. It was all my daughter's idea as to what we needed to do regarding the designs and medium of decoration. She came up with the idea of using chocolate chips which she thought was very cool.

Gadgets:

Spring pan 

Electric Mixer With Whisk Attachment

Bowls ( 2  glass and the other stainless steel)

Measuring Cups and Spoons

Spatula

Offset Spatula

Serrated Knife

Parchment Paper

Cardboard Cake Mats

Pastry Brush
Cutting Board
Knife

Ingredients:

Cake Ingredients:
1 tablespoon lemon zest and orange zest, freshly grated

1 cup sugar (7 ounces)
1-1/4 cups cake flour (5 ounces)
1-1/2 teaspoons baking powder
1/4 teaspoon table salt
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 plus 1 teaspoons vanilla extract 

* Note: Changes we made to the recipe
Strawberry Liquid:
Strawberry Jam - 2 tsp
Water - 4 tsp
Sugar - 1 tsp

Whipped Cream For Filling:
Strawberries - 12 sliced
Heavy Whipped Cream - 1 cup
Whip it - 1 packet
Sugar - 2 tsp
Whipped Cream Icing:
Heavy Whipping Cream - 1 cup
Organic Strawberry Jam - 3  heaped tsp
Whip it - 1 packet
Sugar - 2 tbsp
Cake Decoration:
Strawberry - 12 large ones cut into circular discs
Semi sweet Chocolate Chips - 1/2 cup 

Preparation:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line a 9 inch spring pan with parchment paper, grease, set aside.

2. Add lemon  and orange zest and all but 3 tablespoons sugar in large mixing bowl, rub with fingers until sugar is slightly moist and takes on a pale yellow color. Add flour, baking powder, salt, whisk to combine. add 2 whole eggs and 3 yolks (reserving whites), melted butter, water and vanilla extract; whisk until smooth.

3. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form,about 2 minutes. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

4. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 25-35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

For Filling:

1. Keep the whisk and the stainless steel bowl in the freezer for an hour and get them very cold.

2. Add the heavy whipping cream, whip it and whisk until the cream starts to thicken. Add sugar and whip until you have stiff peaks.

 Whipped Cream Icing:

1. Remove the whipped cream for filling and transfer into a container until ready to use. Store in the fridge.

2. Add whipped Cream, whip it and whisk until it starts to thicken. Add the strawberry jam, sugar and whisk until it comes together and forms a stiff peak.

Icing & Decorating: 

 Cut the cake into equal halves with a serrated knife. Place another cake board underneath the cut half and slide it under and transfer the cake onto the board. Using a pastry brush spread the strawberry liquid on the cut side of the cake to keep the cake moist. Spread the whipped cream filling and then layer it with sliced strawberries.

2. Spread the strawberry liquid on the other half of the cake. Place it over the strawberry whipped cream filled base cake. Transfer all of the whipped cream prepared for icing and spread it over the cake evenly.

3. Using the strawberries cut into circular discs decorate the cake and write happy birthday with chocolate chips.

A very popular bean salad that I always end up making at family gatherings is the three bean salad. It can be made instantly with store bought can of beans or if you have the time try pressure cooking the beans individually with some salt. Since it involves black, kidney and garbanzo beans, it is loaded with protein and ideal for kids as a part of their lunch box menu. Posting this for my sister so that my niece Neha can enjoy this for her lunch. It goes very well with any kind of meal and perfect if you have to prepare before hand for parties.

Gadgets:

Glass bottle
Measuring Cups and Spoons
Bowl
Spatula
Cutting Board
Knife
Colander
Veggie Chopper

Ingredients:

Black Beans - 1 cup
Kidney Beans - 1 cup
Garbanzo Beans - 1 cup
Olive Oil - 3 tbsp
Honey - 3 tbsp
Lemon/ Lime Juice - 3 tbsp
Salt
Pepper - as per taste of spice
Bell Pepper ( red, green, yellow, orange) - a mix 1 cup
Shallots or Onions - 1/2 cup
Garlic - 2 clove minced and made into a paste with a little salt
Olive - 1 cup chopped the same size as bell pepper
Cilantro Mint, Chives, Parsley - 3 tbsp finely minced ( can have a combination or just one herb)
Green Chillies - 1 finely chopped

Preparation:

1. If using the can of beans place them in a colander,wash them well and allow it to drain before adding to a bowl.

2. Add the chopped veggies to the beans along with the herbs.

3. Add oil, lemon juice, salt, pepper, garlic,honey to a bottle, secure the cover tightly and shake the bottle until the oil, lemon juice and honey emulsifies.

4. Add the dressing to the beans and veggies mix. Mix and store in the fridge. Serve them on the side with any kind of food. Can also served in a burrito with sour cream  and guacamole but without rice.

Every Valentines day we always try something new that we have never tried before. This year we tried making the Hasselback potatoes that is common to Swedish cuisine. The important thing is to use new or fresh potatoes that are almost egg size to get them to bake faster. It takes 10 minutes to cut them and an hour to bake them, so this is something that you can prepare only when you have the time. Next time you decide to serve something special for your guests or your family, try these potatoes. They are crunchy, delicious and very cute. I also found that they tasted fine when I microwaved them and served them for dinner the next day. These can be served as a part of the meal or as a bite size appetizer.

Gadgets:

Bowl

Baking Pan

Wooden Spoon 

Knife

Cutting Board

Wok

Measuring Spoons

Ingredients:

Fresh, New Potatoes of even size - 12

Butter - 1 tbsp

Olive Oil - 3 tbsp

Salt

Pepper

Garlic - 1 few pods
Sour Cream - 1/4 cup

Herbs- chives, cilantro - 1 tbsp

Preparation:

1. Place a fresh potato that fits the mouth of a wooden spoon.

2. Evenly cut the potatoes into slices making sure that you do not cut all the way through.

3.The idea is to hold all the slices together at the base. The wooden spoon helps in achieving this.

4. Soak the potatoes in water to keep them from turning brown.

5. Heat 3 tbsp oil and 1 tbsp butter in a heavy bottom wok. Then add the potatoes and allow them to get coated in the oil and butter for a few minutes.

6. Make sure that the oil and butter are well distributed into the slices. Remove and place it on a lined baking pan. Sprinkle some salt on each potato and bake in the oven at 425 degrees for about an hour.

7. The Potatoes will look crunchy and roasted. Remove from the oven and add various desirable toppings. If using garlic, mince the garlic and mix with oil, chill powder and salt before adding on top and put it back in the oven for a few minutes to remove the strong taste of garlic.

Drafting a very satisfying menu for your guests or for your family could be challenging. We want to always make something special and enjoyable. Sometimes we are in a fix when we are not sure what to prepare. Not only do we have a menu to think of but we need to get it done ASAP.  I have been there many times and I am always on the lookout to making something fool proof, easy and that which gets done in less than 10 minutes. Thair semiya is one such easy dish to prepare for the sudden guest or when you have very little time to put food on the table. It is a very common  side dish in south India and it is a perfect dish to serve at the end of the meal. Here is the recipe that I follow that never fails.

Gadgets:

Saucepan with a lid
Spatula
Seasoning ladle
Measuring Cups and Spoons
Colander
Bowl
Whisk

Ingredients:

Water  -4 cups
Yogurt - 2 cups ( if using Greek Yogurt like I did 1 cup)
Buttermilk - 1 cup
Roasted Vermicelli - 1 cup
Oil - 2 tsp
Mustard Seeds - 1 tsp
Asafoetida Powder - a few shakes
Cashew Nut - 12 broken into pieces
Raisins - 1/4 cup
Curry Leaves - a few
Ginger - 1 inch grated
Cilantro - 1 tbsp chopped
Salt
Green Chillies - 1 thinly sliced

Preparation:

1.  Boil water in the saucepan with some salt. Once it comes to rolling boil add vermicelli and turn out the heat and cover the saucepan with a lid for 5 minutes.

2. Drain over a colander and wash the vermicelli in cold water and keep thin soaked in cold water.

3. Heat the seasoning ladle with oil and asafoetida. Add mustard and allow it to pop. Add curry leaves, cashew nuts and raisins and allow for the nuts to get toasted and the raisin to plump up.

4. Add sliced green chilies and ginger after removing from flame and mix.

5. Drain the vermicelli well and add the seasoning from the ladle and mix well.

6. Mix butter milk, 1 cup water and yogurt with a whisk and add to the vermicelli and mix well. Add salt if needed and garnish with cilantro.

Note: If you have to serve this after many hours, add 1/2 the yogurt mix to the vermicelli and mix well. Just before serving add the rest of the yogurt mix.

One of  my favorite grocery stores to shop is Trader Joe's. It has the whole picture of good food, ambiance, the smell of freshly brewed coffee along with something yummy for customers to sample that makes it so comforting. I am interested in checking out their shelves and buying something that is new. I often try something interesting from their pre made food section. Last time I picked the grilled eggplant wrapped  in lavash bread with tahini dipping sauce. When I had it for lunch I decided to create my one version of this wrap. I picked up all the ingredients from TJ's to prepare this wrap for dinner. I substituted cabbage with tomato because I thought eggplant would pair well with tomatoes. 

Gadgets:

Grill pan
Wok
Cutting Board
Knife
Spatula
Bowls
Spoons


Ingredients:



For the Eggplant Wrap:

Eggplant - 1 big sliced into discs.
Garlic - 3 cloves thinly sliced
Parsley or Cilantro - 1 tbsp finely minced
Lemon Juice - a dash
Tomato - 1 sliced and deseeded ( Substituting for Cabbage)
Pepper
Salt
Oil - 3 tbsp
Cayan Pepper - 1/4 tsp
Whole Wheat Lavash Bread - 2

For Dipping Sauce: An alternative to tahini sauce

Non Fat Greek Yogurt - 1/2 cup
Garlic Powder - 1/4 tsp
Salt
Pepper - 1/4 tsp
Sun dried Tomatoes in olive oil - 1 tsp only of the sun dried tomatoes
Pistachios - 6 crushed

Preparation:

1. Cut eggplant into 1/4 inch discs and coat it with 2 tbsp of oil and place it on a heated grill pan.

2. Allow it to get grilled on both sides and allow to cool before cutting the eggplant into strips.

3. Heat the wok with 1 tbsp oil and add the sliced garlic, cayan pepper, black pepper, salt  dash of lemon juice, eggplant and mix well. Add salt to taste.






4. Add scallions and cilantro or parsley and mix well and remove from heat.

5. Place a lavash bread on a board. Add the eggplant in the center about 1/2 a cup and spread evenly along the center.

6. Place the sliced tomatoes over the eggplant and roll the lavash bread and cut diagonally in the center.

7. Place it on the grill to warm up and then serve it with the yogurt dipped sauce.

Rasam a.k.a the juice or nectar is served in the second course of a meal in South India. It is a thin soup that helps digest the food that we eat. It can be served as a soup or over rice / quinoa. If there is a comfort food for me it is rasam. It makes me feel at home and I make it more often than any other Indian food. There are so many different types of rasam's that are prepared, and everyone has a specific way they would love their rasam to taste or be. There are two ways according to me as to how the rasam is made. It is either thin (more liquid and less dhal) or with more dal in it. I always prefer the the less dal kind. This recipe is just being posted for my sister Sowmya. She has been on my back to post it and so today I decided to do just the same. Here is one version that I would love to share.

Gadgets:

Saucepan
Measuring Cup and Spoons
Kettle
Seasoning Wok.

Ingredients:

Tomato - 2 ( I am taking about a medium size tomato. Use what you have, I have made it with all kinds)
Water - 4 cups
Turmeric - 1/2 tsp
Asafoetida Powder - 2 shakes
Cumin Powder - 1 tsp
Freshly Craked Pepper - 1/2 tsp ( Add more for spice)
Jaggery or Sugar - a pinch
Cumin Seeds - 1 tsp
Garlic - 1 pod or 1/2 powder ( optional)
Salt
Ghee - 1 tsp
Mustard Seeds - 1/2 tsp
Asafoetida - a few shakes
Cilantro - 1 tbsp chopped

Preparation:

1. Pour 4 cups of water into your kettle and allow it to boil.

2. Meanwhile, take the 2 tomatoes and place them in the saucepan. Using your fingers crush the tomatoes into a pulp. You will have the skin of the tomato getting caught in your fingers. Squeeze and remove the skin. Please do not do it any other way.

3. Add salt, cumin, pepper, turmeric, asafoetida powder to the tomato and mix well.

4. Add hot water and heat the saucepan to medium high and allow the liquid to start to boil. Turn the heat to low at this point. Allow to simmer for 5 minutes or until you see haze of small froth on top of the rasam.

5. Heat the seasoning wok, add asafoetida, mustard seeds and cumin seeds. Allow the mustard to pop. Add this to the rasam. Season with cilantro and serve hot over rice or just drink.

This is a very popular soup usually made with potatoes and leaks. Whenever I have a bunch of leaks from the farmers market, I do think of making this soup for my daughter. Potato Soup is my daughter's favorite soup. She talks about it the whole day to everyone she sees and looks forward to dinner. Sometimes, I do not particularly plan on making it but, I make it because she pleads for some potato soup. Today, it had been pouring cats and dogs and from the minute she got into the car she has been talking about warm potato soup for dinner. So voila that is what we had for dinner.

I sometimes make it with  just onions or half leeks half onions or just leeks. It all depends on what I have in my kitchen. As far as the potato goes, I use whatever I have. I have also made it with vegetable broth and without it. Vegetable broth definitely adds more flavor to the soup. So, if you are not prepared but have potatoes, onions and milk you can still make it taste good.

Gadgets:

Pressure Cooker or Heavy Bottom Pan
Cutting Board
Knife
Measuring Cup
Spatula
Handheld Blender

Ingredients:

Potato  ( skin pealed) - 5
Onion or Leek or 1/2 of both - 2 1/2 cups
Garlic - 1 pod
Salt
Fresh Cracked Pepper
Butter - 1 tbsp
Milk - 2 cups ( 2%)
Water - 2 cups
Vegetable Broth - 1 cup
Note: If you do not have veggie broth substitute with water.

Preparation:

1. Peal and cut potatoes into cubes and rinse it under water. Cut onions or leeks or a combination of both uniformly.

2. Heat the pan or pressure cooker on medium high with some butter.Allow the butter to melt then add the onions, leeks, garlic, salt and cook until they turn soft.

3. Add potatoes, water and veggie broth and pressure cook it. If using the pan cover and cook until the potatoes are well done. Allow to cool then blend with an handheld blender until smooth.

4. Turn the heat to medium and add milk pepper and allow it to come to a boil and serve it hot with bread or quinoa or rice or paratha or naan or crackers.

A few weeks ago an anonymous person requested I post something with broccoli as the main ingredient. I found some very good quality tender broccoli from the farmers market. I tried to use the long stock and cut them uniform and long which helped in cooking faster and the texture was perfect. I cooked it well by request and my daughter and nephew gobbled it all up. It had a lot of flavor and will go perfect with any kind of food. I am sure Mrs. Anonymous will not be disappointed with this recipe. Please do get back to me with your comments. Looking forward to hearing from you Mrs. A.

Gadgets:

Heavy bottom Wok
Saucepan
Measuring Pan and Spoons
Cutting Board
Knife

Ingredients:

Broccoli - 2 cups
Olive Oil - 1 tbsp
Fresh Cracked Pepper - as per taste
Garlic Powder - 1/2 tsp
Salt
Marinara Sauce - 1/4 cup
Water - 4 cups

Preparation:

1. Boil water in the saucepan until it reaches a rolling boil. Heat the wok to medium heat.

2. Add the uniformly cut broccoli to the boil water and turn out the heat and drain the water after a minute.

3. Increase the heat of the wok to high. Add oil and broccoli and toss.

4. Add salt, pepper, garlic and toss. Cover and cook on medium heat for a few minutes, making sure to toss often.

5. Once the broccoli feels cooked, add marinara sauce , mix and cook covered for a few more minutes. Serve hot with any kind of food.

The most popular dip among my nieces and nephews : Guacamole. Every time they get together this is the most requested dip. I happened to have a whole bag of avocados in my fridge that needed immediate attention. Since the school was out due to MLK's birthday, I was requested to make the dip for snack this afternoon. I keep varying the ingredients, but here is a tried and tested chunky style guaco that I make often. 

Gadgets:

Cutting Board

Knife

Mixing Bowl

Measuring Spoons

Spoon

Fork

Ingredients:

Avocado - 2

Garlic- 2 cloves

Salt- as per taste

Lemon Juice- 2 tsp

Cilantro- 2 tbsp chopped 

Pepper - as per taste

Jalapeno- 1 ( with no seeds) or  3 sliced jalapeño soaked in vinegar

Preparation:

1.  Mince the garlic with some salt until the garlic almost gets to be a paste.


2. Pass the knife along the length of the avocado. Open the avocado into two halves and remove the seed.

3. Cut the avocado into big chucks and add to the bowl with 2 tsp lemon and coat the avocado chunks in the juice. This helps to keep the color and stop avocado from getting oxidized.

4. Add the garlic paste to the avocado along with some freshly grated pepper, jalapeño's and finely chopped cilantro.


5. Using the fork roughly  mix the avocado. Taste to see if the salt and garlic are well mixed.

6. Serve with chips, use with in a burrito.

Happy Pongal!

Pongal is a very special celebration for me since childhood. It was special because it used to be a three day holiday and the weather would start to warm up. Everywhere we went, one would see homes all cleaned up and decorated with beautiful kolams. The joy of eating warm pongal off the stove was very comforting indeed. I remember the afternoons when we used to sit down and enjoy chewing on sugar cane. Among all that the television was grand those three days with a zillion shows and movies to enjoy. It was such a traditional festival for the people of Tamil Nadu. Today, I wish you all a very happy pongal and love to share a recipe that I made this morning. Enjoy!

Gadgets:

Pressure Cooker 

Measuring Cups and Spoons

Heavy Bottom Pan

Grater
Bowl to cook the rice.

Ingredients:

Rice (Long Grain Rice) - 1 cup  ( usually new rice is used)

Moong Dal - 1/3rd cup

Channa Dal - 2 tbsp

Milk - 2 cups

Water - 4 cups plus 1 cup for the pressure cooker

Jaggery - 2 cups 

Water - Enough to cover the jaggery

Nutmeg - 1/4th tsp grated

Cashew Nuts - 1/4 cups broken pieces

Roasted Sliced Almonds - 1/4 cup ( From Trader Joe's )

Raisins - 1/4 cup

Ghee - 2 tbsps

Cardamon - 6 pods powdered

Saffron - a pinch
Salt- a pinch

Preparation:

1. Heat the pressure cooker with 1 cup of water.

2. In a wok dry roast the dals separately and add to a vessel.

3. Wash the rice with water and add the roasted dal to it.

4. Add 2 cups of milk and 3 cups of water and pressure cook to 1 whistle on high heat and 2 whistles on low heat.

5. Heat the jaggery and cover it with water just enough to cover it.

6. Once the pressure is realized heat the heavy bottom pan with ghee. Add the nuts and raisins and allow it to get lightly toasted. Add grated nutmeg and add 1 cup of water to stop the nuts from getting burnt.

7. Add the pressure cooked dal and rice to the wok and mix well. Add the melted jaggery and allow to cook on low heat. Add a pinch of salt.

8. Make sure the pongal is not thick but is loose because the pongal will thicken when it starts to cool.

9. Add the powdered cardamon and jaggery and serve hot.