Forget-Me-Not Sambusik Cookies

A Platter of Sweet Love :)

This is my second post in the Blog Hop Wednesday organized by Radhika of Tickling Palates – And this time I was very, very, fortunate in being partnered with Sweatha or Experiments, Emotions & Experience with Food – I must confess that this I love this event since it allows me to go into a blog and check it out in much greater detail that I have done when I just hop over to leave a comment – The versatility of Sweatha and her truly delicious recipes bowled me over – There were too many recipes for which I saying  - hey I want to try that and that and that one too --- I am certainly going to do that if not for the event, but for other occasions – Her blog is totally awesome and if you have not already checked it out, please do so…

That is a bell NOT a tulip!

Of all the wonderful recipes she had it was hard to choose which one to make, but I finally decided on her FORGET ME NOT SAMBUSIK COOKIES – I made these close to my hubby’s birthday and since I knew we would not be here during the actual date, made it a little in advance! We took some creative liberties in how we presented them for the occasion! check out the pictures below

Happy birthday to a most wonderfully, caring and loving husband and dad! WE LOVE YOU!

The Bell represents MANI in Tamil

The Moon is because that was/is his nickname

The two hearts are his and mine (corny but true)

The hearts around represent our kids and that he is surrounded by our love

The palm tree and the moon together represent our (hopefully) beautiful vacation at Bermuda (it was a wonderful vacation)

The dinosaur was for fun J

A little blurry :(

Blog Hop Wednesday

Kuzhi Paniyaram

As I try to expand our boundaries to try new recipes, ingredients, cuisines, I realize I have to touch home base every once in a while and make some really traditional & much loved and yet, rarely made dishes. One such would be Kuzhi Paniyaram I had bought myself the mold pan in Jan but had no space in my suitcases to haul it back, so when my brother brought in for me earlier this summer, I have been rearing to make these and Priya of Elaichi’s post reminded me of it and she also gave me the idea of using my idli batter to make these.  I had the batter and I was not afraid to use it!!(;

Varalakshmi Vratam is tomorrow and I will be celebrating it next Friday, But I thought a trial run would not be a bad idea of things to make with my wondrous new pan J It is pretty snazzy with non-stick coating etc and I was surprised at how little oil I needed to use as compared to the uberly oily/ghee-y paniyarams I had at Grand Sweets the last time I did have it a few years ago!!!

I also made other traditional dishes that I am SO excited to blog about, but I will confine this post to this fine delicacy from the Southern Heartland of India. It was like having Idli-vadais-oothappams without the deep-frying

Ingredients

Idli Batter

Green chilies

Onions (of course I will sub this with grated carrots if I am making this for a pooja)

Coriander

Grated ginger

Preparation

Per instructions on my pan, I used the lowest flamed burner on my cooktop

I sprayed some non-stick

I added 1 tsp of less of oil in each of the holes

I slightly diluted the idli batter so it was easy to pour into the holes

Each hole contains less that ¾ ladles of batter

I covered it with a steam-releasing lid

In 3- three minutes, I used a tablespoon to flip them over to the other side

If the inside is flowing it does not matter

It still flips quite easily

Cook both sides until they are golden brown

Remove and serve with your choice of sides (I used my tomato chutney again)

Actually I spiced it up the way I’d like for it to be a stand alone dish

Take some pics, that make them MOST appealing and have your friends drool over them so much they want to get their aprons on and get to work making them :)))))))

You might have noticed that I am learning new editing techniques with some cool effects – I am pleased at some of the feedback I have already gotten for the couscous post where I have tried these effects for the first time! – Feels like liberation to learn something new and cool, you’ll agree, no?

One round in the pan I got yields 7 and I had enough to make 2 batches – you can imagine how quickly those disappeared!!!Much healthier option than fried idlis, people! Enjoy and Happy Ramadan, Varalakshmi Poojai to all – I am happy that our calendars of festivals allows us to join our Muslim friends in at least one day of fasting and feasting. 

Linking this to Taste of Pearl City's Anyone Can cook Series 30 

Simple Summer Couscous

How many of you have seen the Night at the Museum 2 where Frank Azaria comes as Kahmunrah and lisps his way through the movie, adding to the fun & comedy of it?

Here is a famous line (at least chez moi) in which he says of Owen Wilson who is a miniature cowboy, “ Why, you are no bigger than a grain of Couscous” My son imitates that line to the little one (his sister) and for some reason this sets her off into great peals of laughter, which in turn causes the ripple effect of chuckles from the rest of us J

Never really tried making couscous so far since I have always had it as a cold dish with parsley (the cilantro impersonator to the not-so keen eye, or nose) and has the one middle-eastern/ Mediterranean dish I have not much cared for. But sometime in the last year I have bought some couscous from Trader Jo’s and a little rummaging in the pantry brought forth an pristine, unopened box of couscous. This is nice! I am trying to get back on the healthy eating track after months of summer binging on delicious yet not so waist-friendly foods. I decided I’d make it as interesting and Indian as possible without compromising on its origins J The verdict from me is, HELLO & WOW, Where have you been all my life, Cous dearest! (And try saying that with a lisp for added humor )P

So here is my simple summer couscous recipe  - 250 guilt free calories for this meal (:

Ingredients

½ cup of couscous for 2 portions

1 cup of water

1 tsp olive oil

Mustard seeds (optional)

Urad Dal (optional)

2 green chilies/jalapenos (fresh from my garden)

3-4 sage leaves (fresh from my garden)

1 sprig of spring onions (fresh from my garden)

2 tbsp grated coconut

½ handful of roasted peanuts, crushed to a fine powder

Salt

Preparation

Bring water to boil with salt and ½ tsp of olive oil.

Add the couscous and cook for about 6-8 minutes

In a pan, sauté in1/2 tsp of olive oil, the chilies & sage.

Add the cooked couscous

Top with grated coconut and turn

Next add the crushed peanuts and turn again until all of the ingredients are finely blended

Serve hot with some tomato chutney (recipe for this to follow)

With Tomato Chutney :)

Linking this to Taste of Pearl City's Anyone can cook series #30

Now Serving Hosting CWF - WS - FENUGREEK

PROUDLY HOSTING FROM AUG 10- OCT 10 2011

Fenugreek (Methi or Vendayam as they are called in Hindi & Tamil) is an immensely aromatic and versatile seed which enhances flavors of many dishes we cook especially in the Indian cuisine. It will be a pleasure and a complete source of curiosity for me to see the different recipes that this wonderful seed can be used in. So bring it on folks!!!
CWF OR Cooking with Whole Foods is a brainchild of Kiran of Sumadhura  - Do check out her wonderful blog for healthy and wholesome vegetarian food. 


Some facts about Fenugreek other than it is good for diabetes and digestion :) Directly brought from here

Health benefits of fenugreek seeds

• Fenugreek seeds are rich source of minerals, vitamins and phytonutrients.


• The seeds are very good source of soluble dietary fiber. Soaking in water makes the outer coat soft and mucilaginous. 100 g of seeds provide 24.6 g or over 65% of dietary fiber.


• Non-starch polysaccharides (NSP) which constitute fiber content of the fenugreeks include saponins, hemicelluloses, mucilage, tannins and pectin. These compounds help lower blood LDL-cholesterol levels by inhibiting bile salts re-absorption in the colon. They also bind to toxins in the food and helps to protect the colon mucus membrane from cancers causing toxins.


• NSPs (non-starch polysaccharides) increase the bulk of the food and augments bowel movements. Altogether NSPs assist in smooth digestion and help relieve constipation ailments.


• It has been established that amino-acid 4-hydroxy isoleucine present in the fenugreek seeds has facilitator action on insulin secretion. In addition, fiber in the seeds help lower rate of glucose absorption in the intestines thus controls blood sugar levels.


• Its seeds contain many phytochemical compounds such as choline, trigonelline diosgenin, yamogenin, gitogenin, tigogenin and neotigogens. Together these compounds account for the medicinal properties of fenugreeks.


• This prized spice is an excellent source of minerals like copper, potassium, calcium, iron, selenium, zinc, manganese and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.


• It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.

Medicinal uses of fenugreek seed

• Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.


• If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high glycemic levels in diabetes.


• Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to nursing mothers to increase the synthesis of milk.

See the table below for in depth analysis of nutrients: Fenugreeks (Trigonella foenum-graecum), Nutritional value per 100 g. (Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	323 Kcal	16%
Carbohydrates	58.35 g	45%
Protein	23 g	41%
Total Fat	6.41 g	21%
Cholesterol	0 mg	0%
Dietary Fiber	24.6 g	65%
Vitamins
Folates	57 mcg	14%
Niacin	1.640 mg	7%
Pyridoxine	0.600 mg	46%
Riboflavin	0.366 mg	28%
Thiamin	0.322 mg	27%
Vitamin A	60 IU	2%
Vitamin C	3 mg	5%
Electrolytes
Sodium	67 mg	4.5%
Potassium	770 mg	16%
Minerals
Calcium	176 mg	18%
Copper	1.110 mg	123%
Iron	33.53 mg	419%
Magnesium	191 mg	48%
Manganese	1.228 mg	53%
Phosphorus	296 mg	42%
Selenium	6.3 mcg	11%
Zinc	2.50 mcg	23%

Selection and storage

Fenugreek seeds are readily available in the spice stores year around. One may find different forms of seeds such as whole seeds, powdered or paste in these stores. 

Choose whole seeds from authentic brands. The seeds should feature bright golden-yellow color, hard and exude delicate maple flavor. Avoid old stocks as they may infect by fungal mold and out of flavor. 

Store whole seeds in airtight glass container and place in a cool, dark place where it will stay fresh for several months. Powdered or paste fenugreek however should be kept in the air-sealed packets and placed in the refrigerator.

Culinary uses

Traditionally, fenugreek seeds are being used in a wide range of culinary recipes. The seeds either in the forms of whole seeds, sprouted, powder, sauce or as paste used in a variety of spicy dishes in many parts of Middle-East, India, Mediterranean and Central Asian regions. 

The seeds should be added in small quantities in food because they have strong aroma and bitter taste. Dry fry under light heat in order to mellow their flavor.

Here are some serving tips:

• Fenugreeks are used as an important ingredient in curry powder.


• Small quantity of sprouted seeds added to vegetables and lentils dishes.


• Fenugreek leaves, either fresh or dried are also favored in cooking with spinach, potato, carrots… etc.

Safety profile

Excess intake of fenugreek seeds by pregnant mothers would put them in risk of premature child birth.

RULES OF ENTRY

1. Prepare any vegetarian dish using Fenugreek Seeds and send them to me between Aug 10th and  Oct 10th (Only vegetarian, no eggs please).

2. Please link back your recipes to this event announcement and Kiran's event page.

3. Use of Logo is appreciated.(To access the logo, left click on the picture and save it to your computer)

Please link your entries via the linky tool provided below.

Pav Bhaji

This is a wonderful summer deck party type food, usually considered street food in India, in Mumbai particularly. it could be a vegetarian's equivalent of a burger, except the bhaji is saucy like a thick gravy!
This has to be had HOT and served ALWAYS with some fresh green chilies and lemonized onions :)
My stomach grumbles as I post this dish I made over 2 weeks ago!! It was really yummy as the pics will convince you.
Back from a wonderful vacation in sunny/showery Bermuda, rejuvenated and ready to blog again :)

Add caption

The Pav is the bread and the bhaji is the veggie gravy

Here is the recipe for the bhaji
Ingredients
As much as you need of the following veggies
Cauliflower
Peas
Potatoes
Tomatoes
Chilies
Onions
Carrots

Cook and Mash well

For spicing
Green chilies
Curry Powder (1 tsp each of coriander seeds, cumin seeds, red chilies, black peppers, chickpea lentils, urad dal all fried and ground - add 1 clove, 1/8 inch stick of cinnamon, and 2 seeds of cardamom, 1tsp of crush bay leaves)
OR
Store bought Pav Bhaji seasoning

Add some fresh Garlic soaked in olive oil to the burger buns before broiling.
Cook all the veggies, pressure cook the potatoes and mash to pulp to give the gravy consistency
Garnish with cilantro and chilies and serve HOT

Perfect for an evening, afternoon or brunch meal :)
Sending this to my blog event Fast Food Not Fat Food, graciously hosted by Vardhini of Zesty Palette :)

Onion Bhakri

Add caption

When Radhika of Tickling Palates came up with the Idea of Blog Hop Wednesdays, she tickled not only my palate but also my fancy to be a part of it. For those who read my posts, you will know that I have mentioned on more than one occasion that the best tribute to our blogs is when someone actually makes one of your recipes and has loved it. The idea behind blog hop Wednesdays is precisely that. And Radhika went all out and made an awesome chart for the participants, pairing them up with different partners for seven weeks to be continued for as long as we want to be a part of it – I want to thank Radhika for making my intent to try out recipes in an unbiased way possible. And my first partner in this is Raksha, of Raksha’s kitchen. She shares on her blog Goan recipes, quite varied and different from my style of cooking which is at once cool and interesting J

Add caption

I browsed through Raksha’s blog and found quite a few recipes that I would like to try out, but zeroed in on Tasty Onion Bhakri for this event. I recall Raksha had sent this to my FFNFF event a while ago and I had loved it, and here was my chance to make it. The result was it is an interesting mix between Rava dosa and adais. For full recipe click here

Add caption

Add caption