The best way to come up with some recipe ideas is to keep your pantry free of snacks. Then out of need we can make something to munch away. A few days ago, I was up until midnight, watching a live web cast of a wedding happening in Chennai. It was amazing to look at people in live time and experience such happiness many miles away. I was kind of looking for some munchies and found some puffed rice/pori. Immediately, I wanted to have some kara/ spiced pori. Soon, I got the bowl out and made myself some delicious and crunchy pori in minutes. This one is for all those who love to have a late night snack and mix them up in minutes.

Gadgets:

Bowls
Measuring Cups and Spoons

Ingredients:

Coconut Oil - 1 tbsp
Puffed Rice/ Pori / Mumra - 2 cups
Roasted Peanuts - 1/2 cup
Roasted Channa Dal - 1/4 cup
Salt
Chilli Powder - 1 tsp ( please adjust the spice as per taste)
Turmeric Powder - 1/2 tsp
Asafoetida Powder - 1/2 tsp
Curry Leaves - a few
Mango Powder - 1/2 tsp
Chaat Masala - a pinch or two ( optional)

Preparation:

1. In a microwave safe bowl add some oil. Add the spices along with salt to the oil and mix well. Place in the microwave and heat for about 45 seconds.






2. Add the peanuts, roasted channa dal and pori to the oil. Mix well and coat the oil with spices ( please use your hands to spread them well, makes all the difference). Warm again in the microwave for 1minute and 20 seconds.

Note: Please note that each microwave works differently, so adjust accordingly.


3. Remove and serve immediately or cool and store in Air tight container. 

Seriously, if only you guys can taste the hash brown paratha on my plate, you would be as delighted as I am. This morning, I skipped my breakfast and I was going about doing my chores. It was lunch time and I was very hungry. It was one of those moments with no leftovers and my fridge being practically empty, I was looking for some food. With the intention of making paratha's for dinner tonight, I had made the dough and it was resting in my fridge. Decided to use the dough but I need a stuffing or veggie to go with it.  I found a box of hash browns patties looking at me in my freezer bin. I had an idea to use the hash browns for the filling and make myself a paratha. In minutes I got everything ready and I am so glad that I tried my crazy ideas and made what I now will be making often. Please do try you will be delighted and the kids would love the fusion hash brown paratha soon.

Gadgets:

Plate
Paper Towel
Tava
Spatula
Cutting Board
Rolling Pin

Ingredients:

Makes 2 Paratha's 

Hash Brown Patties - 2
Whole Wheat Paratha dough - 2 portions small orange size
Salt to taste
Freshly Crushed Black Pepper - 1/8 tsp or Roasted Green Chillies 505 - 1 tbsp
Whole Wheat Flour - extra for making paratha





Preparation:

1. Place the 2 hash brown on a plate and microwave for 1 minute and
20 minutes.


2. Using a paper towel remove the excess oil from the patties.

3. Make a 4 inch circle with the dough and fill  one hash brown patties roughly chopped and mixed with pepper  and salt or roasted green chillies. Cover the filling up and roll out into a paratha.

4. Heat the tava on medium high heat cook the paratha on both sides. If you desire drizzle some ghee or oil and cook them. Serve with ketchup.

Dosai with molaga podi is a very common thing to serve. When we go on trips we always make idli with molagapodi because dosai tends to get very dry. A week or two ago I was helping Shamala Aunty make dinner for a very special person. It was dosai spread with molagapodi and it tasted awesome and remained moist.

I have very fond memories when it comes to dosai swirls. Once we decided to go to the movies on a working day in the evening. On the way we had to pick up my sister-in-law from work. So my Aunt made dosai with molaga podi for my sister-in-law as tiffin which she packed for us to take. We got delayed and so carried the bag into the movie theater. Instead of popcorn that evening, we enjoyed dosai stuffed with molaga podi. It was so enjoyable that even today, I sometimes make it when we watch movies at home. The only thing I changed is the presentability. By rolling them into bite size pieces and inserting a toothpick it becomes an instant appetizer, perfect for snacking.

Gadgets:

Dosai Tava

Spatula

Cups

Spoon

Ladle

Knife

Ingredients:

Dosai Mavu/ Batter - Enough to Make 2 thicker dosi

Sesame Oil - 2 tbsp plus a little extra for making dosai

Molaga Podi - 4 tbsp

Water - a little sprinkle

Preparation:

1. On a warm tava make dosai that is thicker than a roast and thinner than uttapam. Cook well on one side and lightly cook on the other side for a few seconds.

3. Mix oil and molgapodi well, then add a sprinkle of water and mix well. 

3. Spread the molagapodi generously on the lightly cooked side of the dosai. Roll tightly and keep the open side facing downward. Cut into 2 inch pieces. Place on a plate and serve. 

4. If serving as an appetizer, insert a tooth pick and serve them. 

It has been a very warm week in my part of the world. I was so beat with the heat that I did not have any energy to blog at the end of the day. But all the heat had not stopped me from cooking some comforting food. This recipe that I have below comes from my mother-in-law Mrs. Pushpa Yegneswaran's kitchen. I loved this sambar when she made it for us in our last trip to India and so asked her for the recipe. She is always very gracious to share her recipes with me. This is not only an healthy way of making the sambar but it tasted delicious. I made it a week ago and finally got the time to post it. Sometimes, when we are out of coconut, this recipe can be very handy. A perfect memorable and comforting sambar to have with potato curry on Sunday's for lunch. Also the one to make when you have a lot of people to feed.

Gadgets:

Blender

Spatula

Heavy Bottom Pan

Cutting Board

Knife

Measuring Cups and Spoons

Ingredients:

Small Onions - 1 1/2 cups pealed

Oil - 2 tsp

Mustard Seeds - 1 tsp

Asafoetida - a small bit

Curry Leaves - a few

Green Chillies - 1 

Cooked Thoor Dhal - 2 cups 

Salt

Tamarind - small lemon size

Water - 3 cups

For Paste:

Small Onions or Kasa kasa  or blend of both - 1/2 cup

Coriander Seeds - 1 tbsp

Channa Dal - 1 1/2 tsp

Red Chillies - 2
Asafoetida - a small bit
Oil - 2 tsp

Preparation:

1. Soak the tamarind in warm water. Add asafoetida piece and fry in oil. Remove and place it in the blender. Add 1 tsp of red chillies, channa dal to the oil and roast until they are half done. Then add the coriander seeds and roast it until done. Transfer into the blender. Add raw onions and blend into a fine paste.

2. Reheat the pan with the remaining oil. Add mustard seeds and green chillies. Cook it until the mustard seeds start to pop. Add the curry leaves and onions and toast the onions for a few minutes until they are half done. 

3. Add the tamarind water and salt to the pan. Cook it for 10 minutes until the raw smell of tamarind goes away. Add the onion paste to the mix. Cook until the raw smell of onion leaves. Add dhal to it and bring it to a boil on medium heat. 

4. Serve this over warm rice with potato curry on the side. 

Many months ago I saw this recipe on Pinterest. I made it for our Friday movie snack and it was a super hit. The idea of slicing a bread in a crisscross pattern and stuffing them with cheese, garlic and onions appears delicious instantly. This type of garlic bread is very popular and belong to the pull apart bread family. What I loved the most is the explosion of textures when biting into a piece. It has a warm crunchy crust on the outer layer, soft bread texture on the inside, melted, stringy and gooey cheese awesomeness clinging to the bread, the great flavor from onion and garlic and the freshness from the basil all coming together in a perfect bite. It is a true experience and its like a blank canvas where you can add ingredients to ones liking. Please do try this the next time you have guests over for dinner.

Gadgets:

Bread Knife

Cutting Board

Measuring Cups and Spoons

Foil

Baking Tray

Ingredients:

Italian Bread - 1 loaf

Cheese ( Monetary Jack, Mozzarella or some gooey melt able cheese) - 1 cup and 1/2 grated or cubed 1/4 inch bits

Red Onions - 1/4 cup finely chopped plus 1 tsp for spreading on foil

Garlic - 3 tbsp minced

Oil - 3 tbsp

Crushed Red Chilli Pepper - 1 tsp ( this will add spice, so adjust accordingly) 

Fresh Basil / Parsley - 3 tbsp finely cut

Preparation:

1. Set the oven to 350 degrees F.

2. Cut a loaf of Italian bread into 1 inch slices on the diagonal going from left to right. Cut on the diagonal from the right to left to from a crisscross pattern. 

3. Drizzle oil in between the squares and spread some on the top. Add the cheese in between the cuts. 

4. Spread the garlic, onion and crushed peppers in between the cut pieces. Sprinkle basil.

5. Spread or spray some oil on the foil. Wrap the whole bread in the foil. Place it in the oven and bake for 20 minutes. 

6. Remove the foil on the top and bake the bread for another 20 minutes until the cheese is melted well. 

7. Remove from oven and enjoy the bread like we did this afternoon. 

I thought I will be having a down time after school was out, but the last week had been a very busy one. Making food for get togethers and / or prasadhams ( offerings) kept me busy. All these activities also taught me a lot of things when it came to cooking for a crowd. Curd rice as simple as it sounds,can be tricky. It can absorb all the liquid and become very clumpy easily. After making big batches last week, I have a fool proof, go to recipe to follow next time. This recipe makes a big deep tray full of curd rice that can feed about 75 people. It reminded me of the days my Amma used to make curd rice during summer vacation and feed all my cousins and us in the night while telling us some stories. A staple in south Indian household and one rice preparation I need to understand when making it for a crowd.

Gadgets:

Rice Cooker / Pressure Cooker/ Ipot

Measuring Cups and Spoons

Bowls to place inside the pressure cooker/ rice cooker

Big Bowls

Seasoning ladle

Potato Masher

Ingredients:

Makes - 1 big deep aluminum tray that feeds about 75 people

Rice - 5 cups

Water - 18 cups Plus 3 cups for yogurt sauce

Milk - 4 cups

Yogurt - 4 lbs

Sour Cream - 3 lbs ( can use Greek yogurt)

Salt

Ghee - 3 tsp

Oil - 3 tbsp

Asafoetida - 2 tsp 

Mustard Seeds - 1/4 cup

Ginger - 5 inches finely diced or grated

Green Chilies - 12 ( medium spice) diced

Salt

Curry Leaved - a few strands 

Cilantro - 1/2 cup chopped

Preparation:

1. Wash the rice well in water about 3 times or until the water is clear when mixed with rice. Very important step.

2. Add the required amount of water plus 2 cups of milk and cook the rice until it is well done and almost mushy.

Note: If using Ipot cook in rice setting.

3. Remove the rice and mash it well and allow for it to cool in the aluminum tray.

4. Meanwhile in a large bowl add  sour cream and yogurt. Add enough water to make it resemble dosai batter. Set aside.

5. Heat the seasoning wok with some oil and ghee. Season with mustard seeds, asafoetida, dry chilies, green chilies and curry leaves.

6. Mix this into the rice that is set to cool in the tray.

7. Once the rice is cooled add 2 cups of milk and then add the yogurt sauce and mix well. Add cilantro to garnish.

NOTE: In warm weather or in tropical climates, add more milk and 1 cup of yogurt. If you are going to serve the curd rice in 2 hours, it will be perfect.

Best to mix closer to eating time so the rice does not suck all the yogurt and become cakey and dry.

Ghee is also known as clarified butter. It is prepared by melting butter and cooking it until it foams aa golden syrup like color. Its aroma will spread and take over your home. I love making ghee at home and the taste from home made ghee cannot be replaced. Ghee is very popular in the south Asian countries. In India, it is used for cooking, as medicine, as beauty aid, in religious ceremonies and lighting lamps. A small tsp of ghee has power to purify whatever food it is added to ( annasudhi). If you happen to listen to Desi 1170 AM, a very popular radio station in Bay Area, you would have listened to Dr. Apte an Ayurvedic doctor, recommending a tsp of ghee for various health benefits. Some families treat ghee as oil and apply it on their scalp to nurture healthy hair growth. In temples, they use ghee to light lamps for lord Shiva on Monday's, to get over seva dhosham on Tuesdays, On Fridays to curb spending, avoid delay in marriage for daughters and sons in the family. Ghee, is fat and addition of a little bit to our daily diet is very healthy.

Here is a video that shows how to make home made ghee. My nephew Kapil who loves making short videos has shown how ghee is made and what to watch out for with time as the most important factor.

Gadgets:

Heavy Bottom Pan

Ladle


Ingredients:

Organic Butter - 1 cup or 2 sticks

Preparation:

1. place the butter in the frying pan. Allow it to melt. You will see a pale yellow liquid. Takes about 5-6 minutes.

2. The liquid will start to foam. At this time the milk solids will start to separate. 1-2 minutes

3. The liquid will froth again and slowly a golden liquid will form underneath the foam. At this point the ghee is done. 2-3 minutes

The reason I made the condensed milk was to make coconut ladoo's / truffles. I was very happy with the texture and taste of the condensed milk. I was trying to make coconut ladoo's with dessicated coconuts and I saw many posts titled "coconut truffles". In Morocco, they referred to coconut ladoo's as coconut truffles. It was super easy to make and can be done is less than 10 minutes. They remain moist in the center and is perfect to give as gifts, serve as desserts or as a snack. It was delicious and chewy and perfect for a little something after dinner.

Gadgets:

Frying Pan

Spatula

Measuring Cup and Spoon

Plate

Blender

Ingredients:

Dessicated Coconut - 2  1/2 cups plus 1/4 cup 

Condensed Milk - 1 cup

Pistachios - 10

Cardamom - 4 pods powdered

Ghee 1 tsp

Preparation:

1. Heat the frying pan on medium. Dry roast 2 1/2 cups of coconut until it gets aromatic while still remaining white. 

2. Add condensed milk, cardamom powder and mix well for a minute or two. Remove from heat and allow to cool.

3. Coarsely powder pistachios and coconut and place them in a plate. 

4. Make small balls with the cooled mixture. Roll them in the coarse mixture and enjoy them. 

It was one of those days when I needed condensed milk and I did not have any in my pantry. Thanks to you tube, there are many versions for making the condensed milk. I followed One pot chef show's recipe. Made half a portion of his recipe which took me 5 minutes to make at home. Three ingredients was all it takes to make condensed milk. All this time I was thinking that it was made by reducing milk for many hours. I was kind of happy that I was able to make some condensed milk, but on the other hand it was disappointing to see that condensed milk was made with milk powder. Anyways, I thought it was a very useful recipe to document to use in times of need.

Gadgets:

Blender

Measuring Cup and Spoons

Kettle

Ingredients:

Makes 1 cup ( 8oz) of Condensed Milk

Sugar - 1/2 cup

Milk Powder - 1 cup ( used Deep's Mava Milk Powder )

Boiling Water - 1/2 cup

Preparation:

1. Boil some water in the kettle. 

2. Add sugar, milk powder and boiling water into the blender. Blend until smooth. Allow to cool and store in the fridge.

Until this afternoon, I was not ready to bake for the HBC #2 hosted this month by Sangee Vijay. The weather had been very hot and I did not want to turn the oven on. Today, when I started preparing the cake, I changed my mind and decided to bake them into bars instead of a cake. I was not very convinced about using mango with chocolate, but I still went ahead and decided to use the recipe to bake the bars. I however, made a wet batter with mango and a dry one with chocolate, to bring a  contrast in the bar. The chocolate sprinkled with brown sugar on top was almost crunchy. This bar was interesting to me because, it was moist in the base, doughy in the middle, crunchy on the top and mildly sweet. Keith our handy man had stopped by to fix our back door. I offered him the mango chocolate bar which he enjoyed a lot. He asked if I had more and he was happy to take a couple of them for the road.

Gadgets:

Measuring Cups and Spoons

Bowls

Spatula

Strainer

Cutting Board

Knife

9x9 Baking pan

Foil

Ingredients:

Makes 9 bars  ( Used half of recipe given)

Pulp From 1 Ripe Mango - 1/2 cup

All Purpose Flour - 1 cup

Baking Powder - 3/4 tsp

Baking Soda - 1/4 tsp

Salt - 1/8th tsp

Cocoa Powder - 4 1/2 tbsp ( Used Godiva Hot Chocolate Mix )

Heavy Cream ( instead of milk ) - 1/4 cup plus 2 tbsp (instead of water)

Oil - 2 1/2 tbsp

Vanilla Essence - 1/2 tsp

Brown Sugar ( instead of sugar) - 1/3 cup plus 2 tbsp ( my addition for topping)

Preparation:

1. Set the oven to 375 degrees F. In a bowl measure out flour, salt, baking powder and baking soda. Mix well. Remove 1/2 cup of this mix and set it aside.

2. Heat 2 tbsp of cream and drinking chocolate together. Mix with 1/2 portion of the flour mix to form a crumb like dough.

3. Mix in a bowl heavy cream, sugar, oil, vanilla essence, mango pulp and give it a mix. Mix 1/2 portion of the flour mix.

4. Line the baking pan with foil. Pour the wet mango batter into the pan and level it with a spatula. Sprinkle the chocolate crumbles evenly over the wet batter and gently press. Sprinkle 2 tbsp of brown sugar and bake for 22 minutes or until it passes the tooth pick test. Remove the foil gently out of the pan and allow it to cool. Cut into 9 cubes and enjoy them with a hot cup of tea or cold milk.

Summer is here and I love making ice cream once in a while. I was looking for eggless ice cream recipes and came across Alton Brown's "seriously vanilla ice cream" recipe and decided to give it a try. My daughter was having a play date and I promised the kids that I would make them ice cream as a treat. The recipe calls for pear preserve but I had strawberry preserve at home so I changed the recipe to a strawberry ice cream. Please try the recipe, it tastes amazing. No fuss at all. It is so delicious and most important, you know what's in the ice cream. No stabilizers or any other chemical that you cannot pronounce. Worth making it for you family. Sure it is very rich, but so is the store bought ones.

Gadgets:

Saucepan

Candy Thermometer

Spatula

Plastic Container With Lid

Measuring Cups and Spoons
Ice Cream Maker

Ingredients:

Whipping Cream - 1 cups

Half and Half - 2 cups

Sugar - 1 cup plus 2 tbsp

Strawberry Preserve - 2 tbsp ( not jelly)

Vanilla - Bean 1 seeds scrapped ( I used vanilla essence 1 tsp)

Fresh Sweet Strawberries - 5 cut into small pieces ( optional)
Salt- a pinch

Preparation:

1. Mix all the whipped cream , half and half and vanilla together. Place it on the stove and heat it up until it reaches 170 degrees. Remove and add sugar, preserve and salt. Mix well.

2. Remove cool and transfer into a plastic container ( add the berries). Place in the fridge overnight.  Pour this liquid into an ice cream maker and allow it to reach a soft serve consistency. Remove, transfer into smaller containers and freeze. 

3. Enjoy the ice cream.

For weeks I have been aiming at making granola at home. Most store bought brands contain  high fructose corn syrup. The prep work was very simple but the baking time was over an hour. The whole house smelled divine and warm. The aroma of freshly baked granola was so comforting and the granola tasted crunchy and delicious. Here is my version of granola adapted from Alton Brown. I think its worth making them at home and its fun to mix ingredients that we love.

Gadgets:

Baking Sheets 2
Bowls
Whisk
Measuring Cups and Spoons
Parchment Paper

Ingredients:

Rolled Oats - 3 cups
Walnuts - 1 cup
Cashew nut/ Pistachios/ Pecans - Mixed 1 cup
Raisins - 1 cup
Sweetened Coconut - 1 cup
Sunflower Seeds - 1 cup
Brown Sugar - 1/3 cup
Maple Syrup - 1/3 cup
Vegetable Oil - 1/3 cup
Kosher Salt - 3/4 tsp

Preparation:

1. Set the oven to 250 degrees F. Line the baking sheet with parchment paper.

2. Mix together all the dry ingredients except salt in a large bowl.

3. Mix the wet ingredients and salt together. Combine the dry and wet. Transfer to the baking sheets and bake for 1 hr and 15 minutes. Make sure to mix every 15 minutes to get the desired color.

4. Cool and store in airtight container.