Baked Pakodas

Want every flavor of hot onion pakodas without the hassle of frying or the fat an guilt that go with it? Here is an admirable way of literally having your pakodas and eating them too. A few months ago, Uma had blogged something which caught my eye. It however had egg and made them muffins.
Taking off on that concept, I decided to make my baked pakodas without eggs and it was a big hit with all who tasted them.

Ingredients
3/4 cup each of all purpose and whole wheat flour sifted
1 large green onion finely chopped
1 cup of chopped spinach or 1/2 cup of chopped cilantro
2 hot green chilies finely chopped
1/2 tsp salt
1tbsp baking powder
3/4 cup of milk (I used 1 percent)
1/2 cup of cheese of choice (optional)
2tbsp of olive oil
A pinch of asafetida

Preheat oven to 400 F
Prepare your muffin pan by greasing with olive oil

Preparation
In a pan, heat oil and lightly fry the onions to remove the raw smells
In your mixer bowl or regular bowl, sift the flours
Add the baking powder and the salt to the dry flours and mix
Now add the spinach, onions, chilies and cheese
Mix these for a minute before add the the milk
Mix with milk for a minute or two
If you are kneading with hands, make it pakoda consistency
Scoop with table spoon or ice cream scoop into muffin pans. I used the mini muffin pan to yield more as an appetizer.
Bake for 25-30 minutes ( Check after the 25th minute) or until you see the slight browning on the top.
Enjoy hot with some sauce or just by itself.

NOTE: my next attempt will be with besan the original pakoda flour.. will post pictures if they turn out well.
Until Blog Hop Wednesday, Adios & Alvida

Sweet Potato Parathas - Thanksgiving Special :)

This is one of the most delicious parathas I've ever tasted - Of all the veggie kinds we make, this certainly appeals to me most, probably because I love sweet potatoes and know how much goodness the veggie contains! I always have a willing helper whenever I make chappatis or parathas and it always becomes a super fun experience (forget about the cleaning up part - blessed to have a son and a hubby who help out in that department)

Here is the recipe
Ingredients
2 cups of whole wheat atta (chakki) bought from indian store
3 boiled and mashed sweet potatoes
2-3 green chilies finely diced
1 red onion diced (optional)
2 tsp olive oil
2 tsp baking powder
1tbsp cliantro finely chopped
salt 1tsp
1tbsp of warm milk or water - if necessary!

Preparation
First heat the oil and lightly fry the onions to get rid of the rawness.
If you have a mixer, add the atta and the baking powder and salt and spin to mix. Or dry mix the 3 ingredients.
Add the peeled, boiled and mashed sweet potatoes, onions, cilantro and chilies and knead into the dough either with hand or in the mixer for about 4-5 minutes on medium speed until it forms into a nice ball.
Let the mix rest for about 10 minutes (not required to let it rest for too long, although it does no harm)
*if you find the mix too thick and dry, add 1 tbsp of warm milk or water to it.
NOTE: the dough should be soft and pliable without being sticky.
Dust the rolling surface with flour
Make plum sized balls with the mix and roll out.
If you use a non stick, there is absolutely no need to add more oil, since often as Indians we have these with pickles :)
This is a wholesome dish that does not require sides since we've already flavored it with some yummy stuff,  but enjoying these with some dahi or yogurt takes them to the next level of bliss :)

A PERFECT INDIAN DISH FOR THANKSGIVING, Hot Delicious parathas in 30 minutes flat :)

Simple Shortbread Cookies

Imagine these on your TG table :)

Another of my Joy of Baking recipes. Let me tell you right off the bat, that there ain't nothing simple about these babies. This whole procedure is a temperature thing and the dough has to be just so, sos to not crumble or stick - Very interesting experience - As Indians we so casually make chappatis, pooris and naans, and yet a cookie dough can lead you a dance! I followed every one of steps and advise Stephanie gives and she did say that the dough can crack - I saw hers did, but CERTAINLY not as much as mine did. But I am a quick learner and keep refrigerating the dough after each batch until they went in the oven. They turned out to be beauties, but surely they were a labor of love. While I am happy to say I made 4 dozens at least, I ate only 1 and send the rest to the school for the Election Day Bake Sale :) For the process explanation, click here and listen to Stepahnie;s reassuring voice... And enjoy my pictures :)

Just for variety :)

Pass on the goodness!

Rose Cupcakes

ROSE CUPCAKE

Who has watched Stephanie Jaworski of Joy of Baking and baked with her... if you have you'll know how patiently she explains each process and makes them look like not a big deal. That's what I love about her and that's why I've adopted her as my baking guru. She leaves no room for fluster or panic. Watch her video fully once. Get all your baking needs ready, replay her video and you take the same time she does to make them. Pretty awesome, yes. You may recall a few posts ago I'd mentioned making cupcakes and cookies for my daughter's school. These were made then and I am finally getting a chance to blog them. Enjoy and do try to make them -I improvised by using pure rose water instead of vanilla -

Ingredients

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract (I subbed with Pure rose water)

Zest of 1 large lemon(outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Confectioners (Buttercream)Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract (substituted with 1 tsp of rose syrup) (for the yellow ones, I added pure lemon extract)

2 tablespoons milk or light cream

Assorted food colors(if desired)

I have a few collages that can be a good guide, but, please see the video for the method - easy to understand and follow along.

Sending this to Krithi Kitchen and Zesty Palette and their respective bake events :)

This also goes to Midweek Fiesta an event from Amy's Blog, Food Corner

Spring onion Subzi For Blog Hop Wednesday

This week I was paired with Pinks Recipe Diary She has some really wonderful recipes and the funny things is when Radhika of Tickling Palates had drawn up the schedule, I had been picking spring onions from my garden and had a ton of them sitting on the counter in my laundry room! So when I browsed through Pink's recipes, I was at once drawn to the recipe and was amazed at the coincidence :) This is a very simple, super straightforward dish and can be made in a matter of minutes, if you have peanuts & spring onions handy!

Here goes
You need the following ingredients

• 2 Bunches of Spring Onion
• 1 Tbsp oil
• 1 tsp Mustard Seeds
• 2 tbsp Moong Dal
• 2 tsp of Curry powder
• 2 Tbsp of Roasted Peanut Powder
• Salt To taste
• 1/4 Cup water

Preparation

Heat the spoon of oil 

splutter the mustard seeds

Add the moong dal; roast until golden

Add the green onions

Follow it up with the curry powder

Powder roasted peanuts and add and stir in

Add the salt to the water and pour in allowing the sabji to cook in all the ingredients

Enjoy with rice or chappatis ( I made Pongal with it along with green tomato chutney)

Peasy Paneer in Plum Sauce (Gravy)

I am always excited when I get a new idea or brainwave - During the blogging marathon, I deliberately chose cooking with fruits after devouring pictures from Verge's cooking with fruits book. When I saw big juicy plums, I knew I had to buy them and was determined to come up with a unique way of cooking them When we came home, found puneer in the fridge and we had company that weekend - So decided I would try a novel way of making Mutter Puneer, since I know that to be a fav dish of my friend who was visiting.
I find that color of veggies and fruits are a BIG turn on for me - the luscious greens, purples, oranges and reds - And what they are constantly telling me - I am healthy, eat me :)
I also put colors together and think - WOW! I would love a silk sari in that combo -making notes for my next visit to India, he he :)

One Mantra to remember is if you like the individual tastes of fruits and veggies and the aromas of certain herbs and spices, chances are that you are going to (more often than not) like them together - So bear this in mind as you club things together...

Add caption

Here were my ingredients for my plum gravy

4 big juicy plums
1green capsicum (bell pepper)
1medium sized red onion
2-3 dry red chilies (up it or reduce according to your preference)
2 tsp grated ginger
2tbsp slivered almonds
1 tsp curry powder or garam masala powder (optional)
1 tsp of olive oil (optional)
1 Tomato (If your plums are too sweet)

Preparation
Taste your plums :)
Cut your veggies (see photos) and allow them all to simmer; add the badam/almonds at the very end
Cool and grind into a fine medium thick paste
Do NOT add any water unless you think the plums are too sour - If they are too sweet, add 1 tomato to the veggies and cook well before pureeing

Paneer & peas

1 used 2 bags of frozen peas - you can use 4 cups of fresh peas
1 block of puneer as sold in the Indian stores (for India -  1pound)

Preparation
Cook the peas in the MW
Cut Puneer into small cubes
Saute with curry powder in 1 tsp of olive oil in a non stick pan, until the puneer is slightly golden - I normally cook them individually and then mix since the cooking time varies, but they can be cooked together for about 2-4 minutes
Now throw them into the Plum gravy and allow them to simmer and come together for 1 minute or 2 on high heat
Switch off and transfer into your serving dish - garnish with cilantro before serving.

Broiled Fingerling Zucchini

Another healthy Thanksgiving Giving veggie idea :)

These are small, intensely delicious baby Zucchinis we've been enjoying since the summer! This post has been in my files for long enough and I thought I'd share another really easy and healthy recipe with y'all

1 pack of Baby or Fingerling Zukes (about 24)
Wash and just cut the small ridged top off
DO not cut the bottom stems
Make an x cut on the top of the zucchini and slit down to half way or a little less

You need a marinade to stuff the slits with - this depends entirely your creativity - you could do a bunch of things and give it an Italian, Asian, Middle Easter or Indian flavor - I went Asian with this one -

For this you will need -
2tbsp roasted peanuts - ground fine
1 tbsp Sczhewan Sauce
1 tbsp Sirarcha Sauce
1/2 tsp crush thai basil
 whip it all together gently ensuring a thickish sauce
Pour generously into the slits and press together

Line a baking pan with aluminum foil and spray
Spray with Pam olive oil over the zucchinis before putting in the oven
Broil for 15 minutes (or bake for 10 minutes at 425 F)

Enjoy with noodles, pasta or as a starter :)

Stuffed Braided Bread for Blog Hop Wednesday

Spinach-Mozzarella stuffing

This week has been a scramble - Loved the blogging marathon I did for the past two weeks, esp because of the themes I'd chosen - Cooking with fruits; salad & soups the second week. But after posting just a recipe or 2 for weeks now, it was a challenge to get my butt in gear to blog everyday - I am SO hard pressed for time that I feel guilty that I am not blog hopping to see the wonderful things my colleagues have prepared -I keep thinking, today I will sit and do nothing but blog hop, but with a very active and demanding 3 yr old, i peek into my computer every half hour, FB usually to check comments or share a post! I am loving every minute of hanging out with my little girl and would regret seeing her all grown up soon enough and not having spent the quality time I spent with my older two children - So please excuse me if I am not coming around to your blogs as often as I used to - This weeks agenda - cupcakes & cookies for my daughter's drama club, Mad Hatter's Tea Party - taking my toddler to it, but have to work hard for it :) this evening is a concert for the same daughter - she is the busy one! My son pursues activities too but not everyday like my daughter does! So for the most part, it is my toddler and me in the house and she tells me every once in a while - Ma, shut off your computer
But today besides playing bingo with my little one, i was also baking from Sangee Vijay's blog, Spicy Treats for the wonderfully, synchronized and tabulated blog hop wednesday event initiated by Radhika of Tickling Palates. When I first commented on this Stuffed Braided bread on Sangee's blog, I thought to myself that I should make it - and this seemed the perfect opportunity to do it -

I followed her recipe to the last detail and it turned out beautifully- Thank you Sangee - you have a wonderful blog and many wonderful recipes :)

FIngredients 

1. 1.5 cups All Purpose flour  
2. 1 cup whole wheat flour
3. 1/2tsp Instant   yeast   
4. 2tbsp Olive Oil    
5. 1/2 tsp Salt  
6. 1/2 Warm Milk  +1tbsp for basting before baking
7. 1/2 cup +1-2 tbsp of water

Here are the few things that I need to note down for those making this
1. I made a spinach & Mozzarella Stuffing
2. I used 3/4 cup of water along with the half cup of warm milk for the proportions called for (this is a measurement that Sangee has omitted -I do often not mention things I think are understood by all
3. In my Oven, it took me about 25-27 minutes at 375 degrees -

Stuffing -Used frozen chopped spinach, cooked with some red chillies - added pine nuts and chopped up fresh mozzarella cubes. See pictures

Enjoy this bread with your family - A good dish on your TG table :)

WINNERS of Blog Anniversary Giveaways

Lucky winners were picked by Random.org - The problem was I picked about 20 numbers before I could get 5 from the US & Canada and 2 from the rest of the world - Thank all my wonderful friends who participated and gave their whole hearted support to my event - left to me, I would happily dole out these gifts to all who commented - but restrictions being what they are I had to pick the first 5 US/ Canada Residents and first 2 out of US/ Canada residents

Here are the winners from OUTSIDE of America
Premalatha Aravindan of Prema's Thaligai -Singapore 
Swathi Sapna of The Weekend Epicurean Mumbai
As to which book will go to who will be a surprise - because it too will be very randomly picked

The Winners in the US/ Canada are
Prabha Mani of Prabha's Samayal - 3 different kinds of Pastas
Gopika Ram of the Kitchen Affaire - 3 different kinds of Pastas
Mary of Inside a British Mom's Kitchen - Pasta Bowl
Priya Yallapantula of Mharo Rajasthan - Pasta Bowl
Madhavi of Vegetarian Medley - Pasta Bowl

For the US winners, please make sure you have fulfilled the event rules before sending me your addresses via email - Check event rules here please and make sure you've complied in all respects :)

Prabha Mani and Gopika Ram will receive the Pastas from Pasta Prima
Mary, Priya & Madhavi will receive the bowl courtesy again of Pasta Prima

Here is another IMPORTANT CAVEAT - If I don't here from you all within a week, I will be picking other winners ( I already have a bunch of numbers), so please email me directly after you read this announcement, of course making sure you've followed ALL the event rules.

Fast Food NOT Fat Food, #7

We are on to the next segment of Fast Food Not Fat Food, my blog event created Jan this year - The rules remain the same and I think over the past year, many entires have been posted and each time, I see that my blogger friends are getting healthier and healthier with their contributions - Let's keep it that way and get off to a running start this time as well

Event Dates - NOV 1 - DEC 15
Event Rules

• Only vegetarian entries - baked, oil-free, smaller amounts of oil, sugar subs, these are a few examples...
• A healthy version does NOT mean a less appealing version
• Up to 5 entries – all blogged during this period
• Recipe can be your new innovative concoction or
• It could be a recipe that you have been meaning to try out or have bookmarked One sentence at least to explain how your recipe is healthier is a MUST
• Sign-up via google connect not required but appreciated J
• Use the Logo on your blog and link back to my blog
• Please use Linky tool below to submit entry

– Please forward to your other blogger friends who may be interested in participating – Non bloggers welcome ….
Looking forward to a FAT Volume of participation :-))))))