Yogi's Kitchen

Banana Walnut Bread Pudding

2008-03-31T21:44:00.006-05:00

This bread pudding is amazingly simple to make. Nothing fancy, just a basic bread pudding recipe with a few additions. To make it more tempting for my two lil' monkeys, I have added walnuts and bananas.

I made this pudding with the sweet braided bread that I baked yesterday. This bread already had a lot of sugar and butter so I added just 1/2 cup sugar (1/4 cup white and 1/4 cup brown), skipped the butter, and used 2% milk to cut down the calories. To make this richer (if you don't mind the calories), add the butter and use whole milk and heavy cream (1 cup whole + 1 cup heavy cream).

Make this pudding with any 1-2 day old bread you have on hand. 1 day old French or Vienna loaf tastes great in this pudding (no, don't use the wheat bread). For a non-sweet bread, increase the sugar by 1/4 cup.

Banana Walnut Bread Pudding

Ingredients

White bread (About 6 slices cut in to small cubes/ apprx. 6 cups).
2 cups 2% milk
3 eggs
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup crushed/chopped walnuts
2 ripe bananas, finely chopped
1 tsp ground cinnamon
1 tsp vanilla essence
2-4 tbsp melted unsalted butter (optional)

Preheat the oven to 350F. Place the bread cubes in a baking dish. If using the butter, pour it over the bread. Mix rest of the ingredients and pour them over the bread. Let it stand for a few minutes till the bread absorbs all the liquid. If the mix is too watery, add some more bread. Bake in the preheated oven for 45 - 50 mins. Serve warm topped with whipped cream. For a more custard like texture increase the milk by 1/2 cup and add an extra egg.

"MINE"

The Bread Maker and homemade bread

2008-03-30T21:22:00.005-05:00

I gave in. I am now a proud owner of a Bread Maker. I have always wanted to bake bread at home but those bread recipes which require endless kneading are a little intimidating. But wait! now all I need to do is measure the ingredients and add them to my bread maker and in 3-4 hours I'd be feasting on warm bread. Yum!

My first attempt was making a wheat bread. It tasted great. I even liked it toasted the next day. My second attempt was making a braided bread with orange zest and anise seeds. This one tasted even better! The house smells heavenly (sweet freshly baked bakery bread smell). The braided bread turned out humongous (see pic). I wish the recipe (taken from the bread maker manual) mentioned how big the braided bread would be!!

I would like believe homemade bread is healthier (without all those preservatives, additives and colors). But it does get stale within a day or two. I need to figure out ways to keep it fresh longer.

The Wheat bread

The Humongous Braided Bread

Shrimp Curry

2008-01-30T11:25:00.000-06:00

This is my mom's shrimp curry recipe. Tastes great with hot rotis.

Ingredients

1 lb shrimps
1 large red onion, finely chopped
2 tomatoes, chopped
2 tbsp garlic, finely chopped
1 tbsp garam masala
1 tsp coriander powder
1 tsp cumin powder
2 green chillis, finely chopped
Salt

Heat oil in a sauce pan. Add the garlic and saute for 1-2 mins. Add the onions and tomatoes. Cook for a few minutes and add rest of the ingredients. Cover and cook on low heat till the shrimps are cooked. Add a cup of warm water and simmer on medium heat for about 30 mins. Garnish with fresh coriander.

Chicken Sandwich with Ranch-Mayo Dressing

2008-01-30T10:42:00.000-06:00

This is a hot sandwich made with garlic bread. The garlic butter is made fresh and adds an extra zing.

Ingredients

Loaf of Vienna (or your favorite) bread
2 chicken breasts cut in to thin strips
Salt and black pepper to taste
1/2 c all-purpose flour
1/4 cup oil

For Garlic Butter mix
1/4 cup softened butter
1 tsp grated garlic
1/4 tsp paprika
1/4 tsp oregano

For Ranch-Mayo dressing mix
1 tbsp Ranch
3 tbsp Mayo
1/4 c grated Parmesan cheese
1/4 tsp black pepper

Salad mix or lettuce

Sprinkle the chicken strips with salt and pepper. Add the flour to coat the chicken strips.
Heat oil and fry the chicken strips till golden brown. Drain and let them cool.

Preheat the oven to 400 F. Cut the loaf in half and butter both the side. Bake for 5-10 mins with buttered side facing down. Remove and flip them over. Add the mozzarella cheese and bake for
3-4 mins till the cheese just melts. Remove and add the chicken and ranch-mayo dressing. Add the salad mix or the lettuce. Enjoy it warm!

Tilapia Curry

2007-05-05T11:11:00.000-05:00

Tilapia Curry

Ingredients

1 lb tilapia fillet
2 large onions, finely chopped
3 tbsp garlic minced
1 tbsp ginger grated
1 medium potato peeled
1/2 cup peas
1tbsp coriander powder
1 tbsp cumin/jeera powder
1 tsp turmeric powder
1 tsp hing
1 tsp jeera seeds
1 tsp methi seeds
1 tbsp crushed red pepper (or more)
1/3 cup oil

Heat about the oil . Add jeera and methi seeds. When they brown, add the onions and saute for 10 mins (do not brown them). Add all the ingredients and salt and mix well. Simmer covered for 45 min on a low-medium flame. Add water if needed.

Chaat

2007-05-04T21:54:00.000-05:00

Chaat

Ingredients for the beans salad
1 cup cooked garbanzo beans
1/2 cup chopped tomatoes
1/4 cup fresh mint, finely chopped
1 tbsp lime juice
1 tsp chaat masala
Salt

Toss the above ingredients together and set a side.

Ingredients for the potato wedges
2 medium potatoes, cut in wedges
Salt
1 tsp cumin powder
1 tsp garlic powder
1 tsp garam masala
1/2 cup oil

Nuke the potato wedges for 2 mins in the microwave. Toss with the remaining ingredients and shallow fry in the oil till they turn golden brown.

Ingredients for the yogurt sauce
1cup yogurt
1 tbsp fresh mint, finely chopped
1 tsp cumin powder
1 tbsp sugar
salt

Blend all the ingredients to make the yogurt sauce.

To make the tortilla cups
Preheat the oven to 350F. Make fist size balls with aluminium foil and place the tortillas over them. Spray with olive oil. Bake for 6 - 8 mins.

Fill the cups with the bean salad, potato wedges and top with the yogurt sauce.

Super Spicy Shrimps

2007-04-13T14:44:00.000-05:00

Super Spicy Shrimps

Ingredients

1 lb shrimps
4 tomatoes, chopped
1 red onion, finely chopped
3 cloves
1 inch cinnamon stick
3 cardamons
2 tbp tumeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp curry powder
2 tbsp crushed garlic
1 tbsp crushed ginger
5 red chilis
1 green pepper, finely chopped
3 tbsp sour cream
4 tbsp oil
1 cup fresh coriander, chopped

Heat the oil and add red chillies, cloves, cinnamon, cardamon and onions. When the onions turn brown, add tomatoes, garlic (save the ginger for the last), cumin powder, coriander powder, turmeric and curry powder. When the tomatoes are cooked, add the shrimps, green peppers and salt and cook covered for 30 mins, stirring often. Stir in the sour cream and ginger and cook for another 5 mins. Add the coriander before serving.

Baked Tilapia Fish

2007-04-13T13:59:00.001-05:00

We (kids included!) love this baked tilapia recipe.

Baked Tilapia Fish

Ingredients

1 lb Tilapia fillets, thawed and patted dry with paper towels.
1 cup mayo (I prefer Hellmann's)
2 cups Panko bread crumbs

1/2 cup grated parmesan cheese
Paprika, black pepper and salt to taste
Olive oil spray

Mix the panko bread crumbs with the parmesan cheese. Sprinkle the tilapia fillets with salt, black pepper and paprika and marinate for 10 mins or so. Dip the tilapia fillets in Mayo and then in panko bread crumbs + grated parmesan cheese mix. Spray with olive on both sides. Bake at 420F for 20 mins or till done.

Spicy Tomato Chicken

2007-01-17T14:15:00.000-06:00

This recipe comes very close to the tomato chicken my mom would make many years ago. Mom doesn't remember the original recipe. This spicy tomato chicken is just right for the cold weather!

Spicy Tomato Chicken

Ingredients

2 cups coconut milk
6-8 tomatoes, chopped
1/2 red onion, finely chopped
1 lb chicken breasts, diced
3 cloves
1 inch cinnamon stick
3 cardamons
2 tbsp red curry powder
2 tsp garam masala
1 tsp tumeric powder
1 tbsp coriander powder
1 tbsp cumin powder
2 tbsp crushed garlic
1 tbsp crushed ginger
3 red chilis
3 green chilis
1 cup fresh coriander, finely chopped
2-4 boiled eggs (optional)
4 tbsp oil
Salt

Brown the chicken in the oil and set aside. Add the cloves, cardonam, cinnamon stick, green and red chilis, garlic, ginger and onions and saute for about 5 mins. Add the tomatoes and coconut milk. Bring it to a boil and add the remaining spices and salt. Add the chicken and eggs and cook covered on a low flame for 1 hr. Add the coriander before serving.

Holiday Appetizers - Pigs in a blanket & Cream Cheese bites

2006-12-18T15:07:00.000-06:00

These are my quick and easy holiday appetizers.

Pigs in a blanket & Cream Cheese bites

Ingredients

2 can pillysbury refrigerated crescent rolls
1 16 oz plain cream cheese, softened (microwave for 15-30 seconds)
16 cocktail hot dogs (I use fat free turkey dogs)
Pinch of red curry masala, salt, pepper, garlic powder and paprika.
1/2 cup cheddar cheese
3-4 finely chopped mushrooms
1 chicken tender, finely diced

Pigs in a blanket

Roll out 1 can of crescent rolls. Cut each triangle in half. Wrap around the cocktail dogs. Bake at 370F for 8-10 mins. Optionally, wrap each dog with half a cheese slice and/or bacon.

Cream cheese bites

Roll out 1 can of crescent rolls. Cut each triangle in half (or quarter).
In a little oil fry the mushrooms and chicken till both are brown. Drain the oil and add to the cream cheese. Add in rest of the ingredients and mix well. Drop teaspoon full on the cut crescents. Baked at 370F for 8-10 mins.

Diwali Cookathon - Coconut Almond Barfi

2006-10-24T15:23:00.000-05:00

My late aunt (koummi maushi) would make awesome cocunut laddoos with milkmaid and coconut. This recipe is based on her recipe. Quick, easy and super yummy!

Coconut Almond Barfi

Ingredients

1 14 oz can of condensed milk (Nestle)
4 cups shredded sweet coconut (baker's coconut not fresh)
1 tbsp crushed cardamon
1/4 cup unsalted butter
1/2 cup almond paste (soak almonds 5-6 hrs and puree in the blender)
1 tbsp raisins.

Heat the butter in a sauce pan and mix in all the ingredients. Heat over low heat for 30 mins. Pour the mix in a greased pan and let in cool. Refrigerate for 2-3 hours before serving.

Diwali Cookathon - Khari puri (crispy crunchy fried strips)

2006-10-24T15:04:00.000-05:00

Khari puri is easy to make and a Diwali "must make" at our home. My toddler likes them shaped as strips otherwise I'd make them round as puris. Khari puris can be stored for a few days in an airtight container.

Khari Puri

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/4 cup oil or butter
2 tsp black pepper powder
1 tbsp cumin powder
1 tbsp chilli powder
Salt
Warm water

Mix together the flour, baking powder, pepper, cumin powder, chilli powder and salt. Heat the oil/butter in a small sauce pan. Add the heated oil/butter to the flour and mix well (use a fork or a spoon, remember the oil is hot!). Add warm water and make a stiff ball of dough. Cover and let it rest for few hours. Roll out the dough (about 1/8" of an inch) and cut them in strips. Deep fry in oil over low to medium heat.

Diwali Cookathon - Puffed Rice Chivda

2006-10-18T15:24:00.000-05:00

This is slightly(and I repeat, slightly :)) healthier version of the chivda we make back home.

Puffed Rice Chivda

Ingredients

4 cups puffed rice
1/2 cup cornflakes
1/2 cup roasted unsalted peanuts
1 tbsp raisin
1 tbsp sugar
1 tsp red chilli powder
1 tsp cumin/jeera seeds
1 tsp mustard seed.
1 tsp turmeric powder
pinch of asoefitida/hing powder
2 tbsp oil

Start of by dry roasting the puffed rice and cornflakes in a medium sauce pan over low heat. Roast the puffed rice and cornflakes for about 10-15 mins. Mix in the peanuts, sugar, red chilli powder and salt. Heat the oil and add the raisin. Fry them for a minute or two and add them to the puffed rice mix. In the same oil add the cumin and mustard seeds. When the seeds sputter, add the turmeric and asoefitida powder. Add the seasoning to the puffed rice and mix well. Store in an air tight container.

Diwali Cookathon - Besan Ladoos

2006-10-17T14:29:00.000-05:00

I have started my diwali cookathon by making my favorite besan ladoos. Diwali preparation is never complete without ladoos (besan/rawa/coconut). My pammi maushi in Pune, makes the best ever besan ladoos (and I have to mention that my mom makes the best rawa ladoos). This is my slightly heathier version(!). These ladoos will stay fresh for a week or so in the refrigerator. Nuke them for 5-10 sec in the microwave before serving.

Besan Ladoos

Ingredients

1/2 cup unsalted butter or ghee
2 cup besan
1 tsp crushed cardamon
1/2 cup powdered sugar
1/3 cup brown sugar
pinch of safron
1 tbsp raisin soaked in 1/4 cup hot water

Over low heat, fry the besan for 15-20 mins till the color changes slightly. Melt butter in a sauce pan. Add the besan, little at a time, making sure there are no besan balls. Add the sugars, saffron and cardamon and continue heating over low heat for 10 mins. The mix at this stage should be dry. Add the raisins and water. Stir till the mix forms a ball and does not stick to the sides of the pan. Add tsps of water till you get this consistency. Roll into balls while the mix is still hot.

Swontons (Samosa Wontons)

2006-10-03T13:49:00.000-05:00

These mini swontons make great appetizers. Swontons are easy to make and super yummy. I have used Nasoya's wonton wraps to make these swontons.

Swantons

Ingredients

2 medium potatoes, boiled and diced
1 tbsp oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp hing/asoefitida
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp crushed red pepper
1/2 cup peas
Salt
1 packet Nasoya Wonton Wraps
3 tbsp cream cheese (I like Philadelphia's onion and chives cream cheese)

Heat the oil and add cumin seeds. When the cumin seeds turn brown add the hing, crushed red peppers and turmeric. After a minute or so, add the peas, potatoes and rest of the spices.
Cook for 5 to 10 minutes. Let the potatoes cool before making the swontons.

To make the swantons

1. Take a wonton wrap and place 1 tbsp potato filling and 1 tsp cream cheese in the center.

2. Seal the edges with water.

3. Fry the swontons in oil.

Masala Dosa

2006-09-29T11:20:00.000-05:00

I had to share this awesome masala dosa recipe. This the first time I have ever made dosa from scratch (god bless instants dosa mixes!). The taste is awesome and really very simple to make. The recipe is from my mommie group friend (thanks, Harshala!). The recipe will make about 10 medium sized dosas.

Masala Dosa

Ingredients

1 cup Rice
1/4 cup Urad daal
1 tsp Methi seed
1 tbsp Toor Daal
1 tbsp Channa Daal
1 tbsp Moong Daal
1 tbsp Poha or Murmura
1 tsp sugar
Salt to taste

Wash and soak all the rice and daals in the morning. Grind everything in the evening. Let the mix ferment overnight. Make the dosas in the morning.

Green Karahi Chicken

2006-09-29T10:56:00.000-05:00

This is my simplest ever chicken recipe. This one step recipe is hot and spicy.

Green Karahi Chicken

Ingredients

1 bunch fresh coriander, washed and cleaned
4 green chillies
2 medium onions, sliced
1 tbsp grated ginger
1 tbsp grated garlic
1 tbsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 lb boneless, skinless chicken breasts, diced
1/4 cup oil
2 cups water

Puree the coriander leaves and green chillies in a blender. Heat a pot and add all the ingredients. Bring to a boil and lower the heat. Simmer on low-to-medium heat for one to two hours till the chicken is almost dry. Green karahi chicken can be eaten with roti or rice.

Gajar Halwa

2006-09-15T15:21:00.000-05:00

Eaten warm or cold (I love it cold) this Indian dessert is easy to make and a no-brainer dessert.

Gajar (carrots) Halwa

Ingredients

1 lb carrots, shredded
1 14 oz can of nestle's condensed milk
1 2" cinnamon stick
6 cardamons, finely crushed
1/2 cup milk
1 stick unsalted butter

It is easiest to grate the carrots in a food processor. I like to use baby carrots for the color. Melt the butter in a pan. Add the carrots and the cinnamon stick. Stir often for about 15 minutes. Add the milk and cover the pan. Simmer for another 15 minutes. Add the condensed milk. Keep simmering over low heat. When the mix is almost dry, add the crushed cardamon.

Mock Iromba

2006-09-15T14:28:00.000-05:00

This is my modified and tweaked version of iromba. I call it mock because it lacks a key ingredient – fermented fish! Iromba is eaten almost daily in Manipur. It does need fermented fish called ngari (which I have unfortunately not found in Chicago), chives and red chillies to be authentic. The other ingredients can be varied. Best of all, it is super healthy!

Mock Iromba

Ingredients

1 medium potato, boiled and mashed
½ lb shrimps
16 oz mushrooms, sliced
3 red chillies
1 tilapia fillet (or any other white fish fillet), marinated with a little salt, tumeric powder and red chilli powder
1 bunch chives (or spring onions), finely chopped
1 tomato, steamed and mashed
1 cup warm water
Salt

In a pan, add 1 tbsp oil and the red chillies. Remove the red chillies when they turn dark red. Add the chives and shrimps and saute till the shrimps are light brown. Remove and keep aside. Fry the tilapia in the same pan. Remove when it turns brown.

In mixing bowl, crumble the red chillies. Mix in rest of the ingredients. Iromba is eaten with rice.

Malai Palak Paneer (Cheese cubes in creamy spinach gravy)

2006-09-12T13:42:00.000-05:00

Spinach (palak) with paneer (homemade cheese) is easy to make and tastes great.

Malai Palak Paneer

Ingredients

2 medium onions, finely chopped
2 tomatoes, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
2 cloves
2 whole cardamoms
2" long cinnamon stick
1 tbsp garlic, finely chopped
1 tbsp garam masala
16 oz spinach, cooked and pureed
1 cup heavy whipping cream
16 oz paneer, diced and lightly fried
2 red chillies
Salt

Heat oil in a sauce pan and add the cloves, cardamon, cinnamon, red chillies and onions. When the onion are light brown, add the garlic and tomatoes and all the spices. Cover and simmer till the tomatoes are cooked. Add the spinach and heavy cream. Simmer for couple of minutes before adding the paneer cubes. Serve with roti or over rice.

Beans, veggies and pasta soup

2006-09-07T21:50:00.000-05:00

August and September are tomato months in our house. Tomatoes, tomatoes and tomatoes everywhere. Those of you who have tomato plants in your vegetable garden probably know what I mean. I was searching for a recipe where I could use tomatoes from our vegetable garden. This recipe is from my mommie group friend (thanks, Tripti!).

Beans, veggies and pasta soup

Ingredients

1 can garbanzo beans, drained and washed (or any other beans)
1 cup zucchini, diced (zucchini in the soup is from our veggie garden)
1 small potato, diced
1 cup baby carrots
1 cup rotini pasta (use your favorite)
2 large tomatoes, chopped (tomatoes in the soup are from our veggie garden)
2 tsps olive oil
1 tbsp garlic, crushed or grated
1 tbsp dried basil
2 tsp black pepper
Salt
2 cups water or broth

Heat olive oil in a sauce pan. Add the garlic, tomatoes, basil and black pepper. Cook till tomatoes are tender. Add rest of the ingredients and water. Bring to a boil. Cover and simmer on medium heat for an hour or so.

I still have tons of tomatoes on my counter top. Please email/post your tomato recipes here!

Chicken Kebabs

2006-09-07T13:44:00.000-05:00

Chicken kebabs are an all time favorite in our family. My toddler calls them chicken cookies. This yummy kebab can be eaten with a dipping sauce or stuffed inside a pita bread.

Chicken Kebabs

Ingredients

2 lbs boneless, skinless chicken breasts, diced
1 tbsp grated ginger
1 tbsp grated garlic
1 tbsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
4 cloves, crushed
2 whole cardamoms, crushed
2 cups water
1 egg, beaten
1 tbsp yogurt
1 boiled potato (optional)

Grind together
1 small onion
1 cup fresh coriander, chopped
1 or 2 green chillies

In a large sauce pan add water, chicken, ginger, garlic, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, crushed cloves, crushed cardamoms and salt. Bring to a boil. Lower the heat and simmer till the chicken is cooked and all the water has evaporated. The mix should be very dry. Grind in a food processor. Add the ground onion mix, yogurt and the egg to the ground chicken. Mix well. Refrigerate for 2-4 hrs. Make small balls. Heat oil in a pan and deep fry the kebabs over low to medium heat. Add mashed potatoes to the kebabs mix if the kebabs break apart while frying.

Dipping Sauce

Mix together 1 cup yogurt, 1 tsp cummin powder, 1/2 cup grated cucumber, 1 tsp red chili powder and salt.

Fall harvest - Acorn Squash

2006-09-07T09:58:00.000-05:00

This year we planted some acorn squash plants in our garden. So far we have had a bumper crop! For an Indian meal, I painstakingly peel the skin and chop it up (I will post the recipe later). But here is an easy and yummy recipe that my neighbor shared with me.

Baked Acorn Squash

Cut the acorn squash in half and scoop out the seeds. For each half mix 1 tbsp butter, 1 tbsp brown sugar and a dash of cinnamon powder. Sprinkle the halves with salt and brush them with brown sugar-butter mix. Add hot water to a baking pan and place the acorn halves in it. Bake at 400 F for 1 hour or till soft.

Curry Smell Camouflager

2006-08-03T14:32:00.000-05:00

Curry Smell Camouflager

In a cup of water add 1 tbsp aniseed, fresh orange peels, a stick of cinnamon and 1 tsp cloves. Simmer on low heat to camouflage those stale curry smells.

Devil's eggs in a jacket

2006-08-03T14:11:00.000-05:00

I had this lovely appetizer at a friend's house. Devil's eggs are stuffed inside a potato jacket (eggs-in-a-jacket!). Here is my version of the recipe.

Devil's eggs in a jacket

Ingredients

6 boiled eggs
1-2 tbsp mayo
1/4 tsp curry powder (not garam masala)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp black pepper powder
1 tsp red peppers, chopped
1 tsp radish, chopped
salt

Ingredients for the jacket

6 boiled eggs
1/2 cup all purpose flour
salt

Cut the eggs in half and scoop out the yolks. Add rest of the ingredients to the yolks and mix well. Fill the egg whites with this mix. For the jackets, mash the boiled potatoes. Add salt. Stuff the devilled eggs inside the mashed potatoes. Refrigerate for 1-2 hrs. Roll the stuffed eggs in the flour and deep fry.

Banana Bread

2006-08-02T13:07:00.000-05:00

I love baking banana bread and so does my toddler! Baking banana bread is a fun way to introduce toddlers to the joys of cooking and baking.

Banana Bread

Ingredients
3 large very ripe bananas, mashed (my toddler loves to mash bananas)
1/2 banana finely chopped
1 cup yogurt (or sour cream)
1/4 cup butter, melted
1 cup white sugar (or 1/2 cup white sugar and 1/2 cup brown sugar)
1/4 cup honey
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 teaspoon salt
1 tsp cinnamon powder

Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine flour, salt, baking soda, baking powder and cinnamon powder. In a separate bowl mix yogurt, honey and mashed bananas (toddler can help with the mixing). In a large mixing bowl cream together butter and sugar. Add the eggs and beat till blended. Add finely chopped bananas, vanilla extract and banana-yogurt mixture. Stir in the flour mixture. Spread the batter in to the pans and bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Chicken Biryani

2006-07-19T13:33:00.000-05:00

I love cooking and eating chicken biryani. It is a painstakingly long process but nothing can beat the flavors of indian spices in chicken biryani.

Chicken Biryani

Ingredients

3 cups basmati rice

2 lbs boneless skinless chicken breasts, chopped in to ½ inch pieces

8 cloves

8 whole cardamoms

2, 2 inch long cinnamon sticks

6 large onions, sliced

1 tsp sugar

½ cup oil

6 green chilies slit in half

3 tomatoes, chopped

1 tbsp grated ginger

1 tbsp grated garlic

1tbsp garam masala (or biryani masala)

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1 tbsp fennel seeds

½ cup finely chopped fresh mint leaves

½ cup coriander leaves

1 cup water

For marinade

2 tbsp yogurt

1 tsp turmeric powder

1 tsp red chili powder

1 tsp grated ginger

1 tsp grated garlic

Salt

¼ tsp spoon saffron added to 2 tbsp warm milk.

Wash the basmati rice and cook in 6 cups of water. Add salt, 3 cloves, 3 cardamoms, and 1 - 2 inch long cinnamon stick. The rice should be al dente. Cool the rice and refrigerate for 3-4 hrs.

Marinate chicken pieces with yogurt, salt, turmeric, red chili powder and grated ginger and garlic. Keep refrigerated for at least 2 hrs.

In a large pot heat the oil. Add the remaining cloves, cardamoms, cinnamon stick, green chilies, onions and sugar. Heat on medium flame till the onions are dark brown in color. Add the tomatoes, grated ginger and garlic, coriander powder, cumin powder, turmeric powder and fennel seeds. Cook till the tomatoes are melted. Add the chicken, mint leaves, salt and some water. Cover and bring to a boil. Lower the heat and let the chicken cook for 1 hr. Add the coriander leaves.

Grease a baking pan or casserole with butter. Place a layer of rice followed by a layer of chicken. Repeat the layers. The last layer should be rice. Drizzle the warm milk and saffron over the top layer. Cover tightly with a foil. Bake at 300F for 1 hr.

Garnish with boiled eggs and coriander leaves.

Kulfi - Queen of Summer Time Desserts

2006-07-18T22:58:00.000-05:00

My very first dessert post! Kulfi, a cool sweet treat for hot Chicago summer. This kulfi tasted almost as good as the kulfi I'd eat in India during summer. You do need a lot of time and patience to make kulfi, but it is well worth it. I set the kulfi in Popsicle molds and so the kulfi even looks like the kulfi I’d eat from the kulfiwala in India.

Kulfi

Ingredients

6 cups whole milk

½ cup condensed milk

1/4 tsp saffron

½ cup heavy cream

1 tsp ground cardamom

Heat milk on low to medium heat, stirring frequently, till it reduces to 2 cups (2 – 3 hrs). Add the condensed milk, heavy cream, saffron and ground cardamom. Heat for 15 mins. Cool and pour in to popsicle molds. Freeze for 3 to 4 hours.

Shrimps and Hot Peppers

2006-06-26T13:45:00.000-05:00

Shrimps and hot peppers make a quick and yummy side dish.

Shrimps and Hot Peppers

Marinate 1/2 lb shrimps with:
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp black pepper powder
1 tsp grated garlic
1 tsp oil and salt

Heat oil in a shallow frying pan. Add the shrimps and fry for about 3-4 mins on each side till the shrimps are golden-brown. Add the hot peppers and toss for few more minutes. Garnish with finely chopped fresh coriander leaves.

Chicken and green peppers in creamy sauce and peanut salad

2006-06-18T13:05:00.000-05:00

Happy Father's Day!

For our special father's day lunch, I made chicken with green peppers. Chicken and green peppers are awesome together and one of my favorite combinations. These days I make all my chicken dishes in my cast iron pot. The difference in taste and flavor is amazing.

Chicken and green peppers in creamy sauce

Ingredients

3 large finely chopped onions
2 finely chopped tomatoes
2 tbsp grated garlic
1 tbsp grated ginger
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala
1 tbsp red chili powder
1 green pepper, chopped
1 tsp sugar
3 chicken breasts cut in to medium size pieces
Salt
1/2 cup heavy whipping cream
1/2 cup fresh coriander for garnish

Heat oil and add the onions and sugar. Cook on medium heat till the onions are soft and light brown. Add the green peppers and grated ginger and garlic. Cover and cook for few more minutes. Add rest of the ingredients (except the heavy cream), chicken and salt. Cover and cook on low to medium heat for 45 mins. Stir in the heavy whipping cream and simmer for few more minutes. Garnish with coriander.

A simple peanuts and cucumber salad goes well with this chicken and green peppers gravy.

Peanuts and cucumber salad

Toss together 1 cup peanuts, 1/2 cup onions, 1 chopped salad cucumber, juice of 1 key lime, 1 tsp cayenne pepper, 1/2 cup chopped fresh coriander, about 10 grape tomatoes and some salt.

Kale with beans

2006-06-17T21:13:00.000-05:00

I made kale with beans last weekend. This was the first time that I ever ate kale! The recipe uses mild masalas and I added beans because I am not too fond of greens on their own :D

Kale with beans

Ingredients

1 bunch of Kale, cleaned and chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp cumin/jeera seeds
1 tsp garam masala
2 red chilies
1 tbsp grated ginger
1 tbsp grated garlic
1 chopped tomato
1 tbsp oil
2 cups cooked beans (I used kidney beans and black-eyed peas)
Salt

Heat oil and add the cumin seeds and red chilies. Add the kale and cook covered on low heat till the kale is cooked. Add all the above masalas and grated ginger and garlic. Add the beans, tomato and salt. Cook on low heat for 10 mins.

I soaked the beans overnight and steam cooked them in a pressure cooker with a little salt.

Potato Pancakes

2006-06-17T15:14:00.000-05:00

Today we had potato pancakes for breakfast. Super yummy and super quick. Will definately make them again.

Potato Pancakes

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Ingredients

1 cup Aunt Jemima's Complete Pancake mix (or any other pancake mix where all you need to do is add water)
1/2 cup finely shredded potato
1 tsp black pepper
1/2 cup water
Salt

Mix all the above ingredients to a thin paste (add more water if needed). Heat oil in a pan. Add 1/2 cup of the pancake mixture and spread thin. Cook on low to medium heat for about 3 mins on each side.

Kaleless / Chayote and Radish Sabzi

2006-06-12T14:23:00.000-05:00

Pronunciation: Kale less
Function: Vegetable

1. Clueless about kale

I picked up a bunch of Kale while grocery shopping on Saturday. Plan to tackle it for today's dinner. I have never cooked it before but I read in one of my mommie magazines that kale is a supper veggie. Got to try it out.

I also picked up chayote and radish. Made a quick and simple sabzi with the chayote for Sunday's dinner. The chayote plus radish got the stamp of approval from my toddler.

Sunday's dinner: Rice, Chayote and radish sabzi & Shrimp and green peppers sabzi

Chayote and Radish sabzi

Ingredients

2 chayotes chopped
5 round radishes finely chopped
2 red chilies
1 tbsp grated ginger
1 tbsp grated garlic
1 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1 tbs cummin/jeera seeds
1 tbsp oil
1 cup water
Salt

Heat oil. Add the cummin seeds and red chilies. When the chilies turn dark add all the other ingredients. Simmer on low heat till the chayote is cooked.

Potato Avocado Paratha

2006-06-09T13:25:00.000-05:00

Potato Avocado Paratha

Ingredients for dough

2 cups wheat flour
1 cup warm water (add more as required)
2 tbsps oil
1 tbsp salt

Ingredients for filling

1 large potato boiled mashed and cooled
1/4 of ripe avocado mashed
1/2 tsp red chili powder
1/2 tsp garlic powder
1/4 cup grated mild cheddar cheese
Optional: Add Â¼ cup finely chopped onions, 1 finely chopped greenchiliess and 1 grated clove of garlic, sauteed in 1 tbsp of oil

Make the dough and keep it covered for an hour. Mix together the ingredients for the filling. Roll out the parathas. (Lessons on rolling out parathas, some other day!)

Kadhi with Pakoras

2006-06-08T14:02:00.000-05:00

Kadhi with Pakoras

Ingredients for the kadhi

2 cups buttermilk or yogurt
1 cup water
1 tsp turmeric
1 tbsp grated ginger
2 tbsps besan (gram flour)
Salt

Ingredients for Pakora

1 cup besan
1 cup finely chopped onion greens or chives
½ cup finely chopped onion
1 finely chopped green chilli
1 tsp turmeric
1 tsp coriander powder
1 tsp cummin powder
½ tsp garlic powder
½ tsp black pepper powder
1 tsp baking powder
½ cup water

Ingredients for seasoning
1 tbsp oil
1 tsp Cummin (Jeera)
1 tsp Mustard seeds (rai)
4 red chillies
1 tsp asafoetida (hing)

Mix all the ingredients for the kadhi till the besan is well blended. Simmer over medium heat. Heat oil for the seasoning (tadka) and add the seasoning ingredients. Remove from the heat once the mustard seed start sputtering. Add to the kadhi and simmer for few more minutes.
Mix all the pakora ingredients. Drop medium size balls of the pakora mix in heated oil. Remove the pakoras when golden brown and drop in the kadhi.

Serve over rice or moong daal khichadi.

Grilled Peanut Butter Chicken and Shrimp Fajita

2006-06-07T21:53:00.000-05:00

Grilled Peanut Butter Chicken and Shrimp Fajita

Ingredients

6 Chicken Tenders
12 Large Shrimps
1 chopped avocado sprinked with lime juice and salt
1 sliced onion
1 sliced red pepper
1 cup sour cream
2 cups shredded mild cheddar
3 Tortillas

For the marinade
3 tbsp peanut butter
1/4 cup warm water
2 tbsp soya sauce
1 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup chopped coriander
2 chopped green chillies
Mix all the ingredients to make the marinade.

Marinade chicken and shrimps in the peanut butter marinade for 2-4 hrs. Either grill or pan fry the chicken tenders and marinade. Assemble the fajita and enjoy!

Make this a toddler-friendly recipe by leaving out the shrimps.

McCormick's Garam Masala

2006-06-07T09:30:00.000-05:00

I use this McCormick's Garam Masala in all my cooking these days . Pleasantly surprised that it is "not bad" at all. Love it so far!

ShrimpFried Rice

2006-06-06T22:33:00.000-05:00

Shrimp Fried Rice

Ingredients
1/2 lb Shrimps
1/2 cup Peas
1/2 cup Corn
8 oz sliced Portabella Mushroom
1 large onion sliced
2 cups cooked and cooled basmati rice.
1 tsp Garam Masala
1 tsp chilli powder
1 tsp coriander powder
Pinch of black pepper
Salt to taste.

Cook rice with 1 tbs oil and pinch of salt. Keep aside.

Heat oil in a large wok and fry shrimps, peas, corn, onions and mushrooms. Add garam masala, chilli powder, coriander powder and salt. Add the rice and stir till well blended.