Watercress Salad Sandwich

My new favorite. I absolutely love this sandwich! This is from Glamour Magazine.

Ingredients: 

1/2 cup watercress
1/4 cup cheddar cheese (aged), grated
a few slices of kirby cucumber, peeled, halved lengthwise and thinly sliced
1/2 tsp olive oil
1/2 tsp lemon juice + some extra for drizzling
Kosher salt and pepper
1 tbsp mayo (I used the low fat version)
1/2 avocado thinly sliced

Method:

In a large bowl toss watercress, cheese, cucumber, oil, lemon juice, salt and pepper. Spread mayo on each slice of bread. Layer avocado on one slice. Drizzle with lemon juice and sprinkle salt  and pepper. Mound the watercress salad over the avocado. Top with the remaining slice of bread.

Enjoy!

Courtesy: Glamour magazine

Bourbon Tea

My hubby and I have the habit of drinking tea after our dinner every night. We came across this recipe while waiting at our physician's office the other day. It looked interesting and at the same time very gourmet! It was like having a cosmopolitan or a screwdriver except with tea!

 On our way  home we stopped by our grocery store and bought a bottle of bourbon and sugar syrup that the recipe required. The flavor of Bourbon came through along with a bit of sweetness from the sugar syrup. We can't wait to serve this to our dear friends who like us also enjoy having tea after dinner.

Method:

Boil water in a tea pot with a couple of star anise and cardamoms. Place a tea bag in a cup. I used Twinning's Earl Grey breakfast tea bag. Now add the steamed water to the cup + 2 tbsp bourbon + 3/4 tsp sugar syrup. Mix well. Drop a thinly cut orange slice to the cup. Enjoy!

Udon Noodle Soup

Udon noodles was one of the first things that was introduced to me by my husband after our marriage. But somehow over the years we forgot about this lovely noodle dish as we became busier with our lives, and as studies and job took precedence over cooking. Gone were the days when both I and my husband would compete in our tiny kitchen for each other's praise and appreciation with our cooking skills. However, the second half of 2010 has made us realize that we need to start cooking again at least for a couple of times in a week as it is obviously more healthy and figure friendly. Therefore, while I was browsing through the net today to get some ideas for dinner I stumbled upon Steamy Kitchen's noodle dish. As it brought back a lot of wonderful memories I knew I had to make this dish tonight.

Ingredients:


One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots

1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions

Method:

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Enjoy! 

P.S: I have copied and pasted the recipe from Steamy Kitchen's blog. 

Courtesy: Steamy Kitchen

Roasted Patty Squash

Courtesy: underagereading.files

Going to farmer's market is a Saturday morning ritual in my house. My hubby and I are like two kids in a candy store. This week we picked a bunch of produce like organic spinach, tomatoes, cauliflower, peppers, patty squash and zucchinis. Patty squash is rich in Vitamin A & C and folic acid. I also read somewhere that you can sauté them in butter. Heat the oven to 475 F. Add the diced squash to a baking dish that is covered with aluminium foil. Drizzle olive oil. Season with salt and pepper. Roast for 20-25 mins. Sprinkle Parmesan cheese at the end.

Enjoy!

Aarti Paarti's Indian Lentil Curry -- Dal

Conversation between the two sisters over the phone one day.

Chaya: Are you watching "The Next Food Network Star" on Food Network?
Divya: Nope, I don't find anyone interesting. All last seasons contestants were hopeless including the winners except for Guy Feiri.
C: Oh, this time there is an Indian contestant called Aarti and she is from Mangalore (that's where we are originally from) and she seems good. Looks like she has some talent and is very camera friendly!
D: Really? Hm, still don't think that's good enough a reason for me to start watching it again
C: You know she has a great story too. One that is very inspiring (hint hint sister, this is for you....)
D: What?
C: Yes, She is a North Western grad in journalism. Was working for CNN before she got laid off....
D: (Wow, this seems like me...curious to know more about her now). Oh, tell me more....
C: She and her husband are both currently unemployed and are surviving on unemployment. Last year while she was sitting at home she started taking interest in cooking, and on insistence of her husband started taking cooking classes. He noticed a budding talent in her
D: Wow, that really sounds like me (well, my husband noticed I loved finance more than engineering and persuaded me to follow my dreams! Well, he also started this website for us as he noticed how much my sister and I loved food!  Seems like a lot of similarity to Aarti's life! Well, it doesn't end there -- she has a   younger sister too!!!)
C: She has a great website too. Check out her videos on You Tube under Aartipaarti.

Two days later, I go online and read everything about Aarti. Soon afterwards, I become a convert! I start watching the "The Next Food Network Star" again just to support her. Honestly, when I support Aarti I am not just supporting her but I am also supporting myself -- I also want to be successful in my career and have great dreams for myself! I too came to America like her looking for opportunities. But like her and millions of Americans our dreams were shattered when the economy crumbled and we were asked to go home for no fault of ours....

People like Aarti are inspirational at this time when our future (at least mine!) seems so fragile. She is the symbol of American dream that emphasizes hard work, perseverance and success!!!!

Go girl, we are so proud of you. And thanks Chaya, you are a great support to me and I know that you always want the best for me. I hope not to disappoint you.
http://www.youtube.com/watch?v=bzpPfr1qY_U&feature=related

1/2 cup toor dal +1cup masoor dal.  Was and add to pressure cooker. Also add 1/2 diced onion + 1 medium diced tomato + 6 garlic cloves+1/4 inch ginger diced. add 2 cups water and pressure cook till the dal is mushy. Heat oil (2 tbsp) in a pan. When it heats up add 1/2 tsp mustard seeds+ 1/2 tsp cumin seeds. When the mustard begins to pop add 2 cloves of garlic + 1 sprig curry leaves +1/3 tsp  asafoetida + 1/2 tsp red chilly powder + 1/4 tsp turmeric powder. Saute for a min. Transfer the dal mixture to this pan. Mix well. Add salt and simmer for 2-3 mins. garnish with coriander leaves.

Enjoy!

Mom's Fried Rice

While the older sister was cooking up a storm on the west coast, the younger wasn't slacking in the east coast. Indeed she was working very hard too. Mom are you listening? Isn't today Mother's Day! Just as I was finishing posting my recipes on the blog, I saw an email pop up through my yahoo messenger. It read "Fried rice " from Chaya. I had to put this recipe in here as well!

 Heat olive oil in a non stick pan. Sauté onions till transparent. Add your favorite veggies. Fry for 5-6 mins. Add finely chopped garlic (1 tsp). Add 3 tbsp sauce sauce + 1 tbsp chilly sauce (you can find this in Indian groceries). Mix well. Add a cup of rice + 2 cups water. Mix well. Cover and cook till almost done. Add salt and freshly ground pepper. Mix well and cook for 5 more mins. Garnish with coriander leaves. Enjoy with cucumber raita.

Enjoy!

Creamed Spinach (Another Southern Classic)

While I am in the mood for some comfort food, I thought why not try another Southern classic -- my favorite creamed spinach which goes well with grilled meat or fried fish. I found a great recipe for this on YouTube which I have posted here. I will post pictures as soon I try out this dish. Oh btw, if you are a fan of southern
 food check out ANGELINE'S KITCHEN (mostly serving Louisiana cuisine, not exactly southern but they do have some dishes like hushpuppies, creamed spinach, fried catfish on their menu) in Berkeley, famous for their catfish fry, jambalayas and gumbos. Their hushpuppies are really good. For $16 you get an entrée with 6 hushpuppies, 4 catfish, cole slaw and tartar sauce.

P.S: Guys, 3 hours later here I am with my creamed spinach recipe. Luckily, I had everything I needed to make this dish, except whole milk. I used non-fat milk instead. It still turned out good. I used less butter, 1/4 stick and left out nutmeg as I ran out of it. Here's my version of the dish -- Heat 1/4 stick butter in a non stick pan. Add finely diced 1 1/2 white onions and 1 garlic diced. Let the onions sweat for sometime. Now add 2 tbsp of all purpose flour. Lower heat. Mix well. Add milk and keep mixing till you get a nice mixture. Now lower heat and cook till the milk reduces to half. Add salt+pepper+nutmeg powder. Mix well. Add the steamed spinach (make sure you drain all water by folding spinach in between paper towel or else the dish will turn out soggy). Mix well. Serve hot!

Enjoy!

A refreshing summer drink

This is such a cool refreshing drink for hot and humid summer days. I like to make it and chill it in the fridge for a couple of hours before serving. The lemon adds a citrus taste to it. Blend together 2 cups of watermelon + 1/2 cup of fresh strawberries with some cold water. Squeeze some lemon juice and add 1 tsp sugar or sugar sweetener. Garnish with some fresh mint(optional).

Enjoy!
Courtesy:marthastewart.com

Roasted Butternut Squash with Maple Syrup and Cinnamon

Come summer time and you will find me searching grocery stores looking for pre-cut and packaged squashes to fill my fridge with. Like a shoe or clothes fanatic,  I consider myself a SQUASH fanatic! Usually I roast them with olive oil, and sprinkle with some salt and pepper. This savory recipe was printed on the back of  one of the packages -- I love maple syrup and butter (nah, I am not a fan of Paula Dean's cooking, though I think she is lovely!). The sweetness of the butternut squash is further enhanced by the maple syrup and the butter. Cinnamon adds a sweet aroma to the dish. Had it for lunch today. Was "delish" as Rachael Ray would have put it!

Pre heat broiler to 400F. Take a  roasting pan. Cover it with aluminum foil ( this way the pan is easy to clean). Spray olive oil and spread the butternut squash. Broil for 35 mins. Heat a small stick of butter in a non-stick pan. When the butter melts, add the roasted squash and cook for 5 more mins. Drizzle around 11/2 tbsp of maple syrup. Sprinkle with a pinch of cinnamon and salt. Mix gently.

Enjoy!

Eggplant with Tofu and Basil

These days I am fascinated about my kitchen / indoor garden that I am developing. I made my first trip to the nursery last week ever since we moved to our new home.  Currently, I just have a small collection of a few annuals and a basil plant that I asked my hubby to pick up from Trader Joes. I plan to include some more herbs like oregano, thyme and coriander in the next few weeks. Never thought I would be so passionate about this new hobby of mine -- it has reaffirmed by belief that you can make your life more meaningful by accumulating small positives like these. Oh well, before I write the recipe here's a picture of my basil.



1/2 cup extra firm tofu +1 eggplant cut into small strips + 2-3 bell peppers (yellow & red) diced + handful of  basil torn into small pieces + 3 tbsp olive oil + 1/3 cup soy sauce + 21/2 tbsp oyster sauce + 3 big garlic cloves + sugar to taste.

Heat oil in a non stick pan. Add eggplant and garlic.  Stir fry till crisp. Remove from pan and keep aside. Now add tofu and fry for 5 mins. Remove and keep aside. Add basil and pepper to the pan. Stir fry on high heat until softened. Add soy sauce, oyster sauce and sugar, and heat for 2 more minutes. Return tofu and eggplant to the pan. Cook for 3-4 more mins. Serve hot with steamed rice.

Enjoy!



Courtesy: sunset magazine

Balsamic Vinaigrette

For me, putting together a good salad with a decent dressing is more difficult than making an elaborate Indian meal. The reason being by inability to make a good dressing so far -- I am not one of those who likes her salad with a nice fancy store bought dressing. I feel the fun is in making the dressing from scratch. Also,made this way the dressing is much healthier as it doesn't contain any preservatives, artificial flavors etc. Today I tried Emerill's Simple Balsamic Vinaigrette. Overall I am impressed with this dressing. I added palm sugar as  I like my dressing to be slightly on the sweeter side. My hubby says if you use a high quality balsamic vinegar then you can omit the sugar, as balsamic is sweet enough by itself.

spring mix + red onions + cucumbers + mushrooms + bell peppers + dried cranberries + walnuts + silvered almonds + crumbled blue cheese.

For the dressing:

1/3 cup balsamic vinegar + 1/2 cup (slightly more) extra virgin olive oil + salt + pepper + palm sugar (according to your preference) + 1/2 tsp finely chopped garlic. Whisk together vinegar, salt, pepper, garlic. Then slowly beat in the olive oil till it blends well into the mixture.

Enjoy!

Indian Lentils with Masoor Dal

This is a favorite lentil dish that you may find on most menus in Indian restaurants. Very easy to prepare and you can eat it with white rice or ghee parathas.

Ingredients:

1 1/2 cup masoor dal
1 small red onion diced
1 tsp finely diced ginger
1 big cinnamon stick
4-5 cloves
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1/3 tsp mustard seeds
1/4 tsp whole cummin seeds
2 tbsp olive oil
salt to taste

Method: In a pressure cooker, add the pre-washed dal along with salt, turmeric and chilly powders. Add 1 1/4 cup water and pressure cook till the dal is cooked (not too mushy). Heat a non stick pan. Add olive oil. When the oil gets hot add mustard and cummin seeds. Once the mustard starts to splutter add the onions and saute till transparent. Now add the cooked dal, ginger, cloves and cinnamon stick to the pan. If the dal mixture is still too thick add some water. Reduce heat to low and simmer for 6-7 mins. Adjust salt.

Enjoy!

Fruit and Yogurt

This can be eaten as a healthy snack for dessert or as a breakfast. It tastes almost like parfait without the granola. Add some nuts if you want to make it crunchier. We made the yogurt and fruit mixture separately and refrigerated them for a few hours before eating. That way it was cold and tasted almost like ice cream.

Ingredients:
1 cup fat free plain yogurt ( greek yogurt would taste YUM too)
2 tbsp honey
1 tsp vanilla flavor
11/2 cup fruits -- banana, blueberries, pineapple (whatever you like)
2 oranges (juice of 1 and another diced into small pieces)
nuts to garnish

Method: Take a bowl. Add one cup of orange juice to it. Now add all the fruits and mix them well so that they absorb the orange juice. In a separate bowl, add yogurt, honey and vanilla. Mix well. Take a ice cream cup. Add a dollop of the yogurt mixture. Top it with 3 tbsp of the fruit mixture. Garnish with mint and nuts(optional).

Enjoy!

Courtesy: Barefoot Contessa.

Butternut Squash Soup -- A Classic holiday dish

We love butternut squash - roasted, made as a simple side dish with mustard and garlic, or as a soup. Until recently we were reluctant to use this vegetable more often as it involved a lot of time and effort to prep it for cooking. But we recently discovered that it is available diced and ready to cook in small plastic bags in select grocery stores. Also, Amazon (and many others) carries cans of pureed organic butternut squash that can be used for soups, stews etc. Thus, butternut squash in our house has become an all year round vegetable.

Ingredient:

1 can butternut squash puree
1 big carrot diced
1 large sweet onion diced
2 tbsp unsalted butter
1 tbsp olive oil
1 1/4 can low sodium chicken broth
5 cloves garlic diced
3 tbsp fresh sage finely chopped
salt and pepper from the mill

Method: Heat a non-stick pan. Melt butter. Add olive oil. Add onions,carrots and garlic. Let them sweat for 10 mins. Add the butternut squash puree and chicken stock. Add salt and sage (2 tbsp).Cover lid and simmer for 15-18 mins. Let it cool. Blend the mixture using a blender or a food processor. Add fresh pepper from the mill. Mix well. Garnish with sage. Enjoy it with a Crostini on the side.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Enjoy!

Courtesy: Giada & Food Network.com

Parmesan Zucchini Sticks

3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
Cooking spray

To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Courtesy: Cooking Light

Sautéed Baby Squash with Basil and Feta

Sautéed Baby Squash with Basil and Feta

Courtesy: Cooking Light

Get fresh flavor in about five minutes with this dish. Quick-cooking baby squash (you can substitute sliced regular squash or zucchini) combines with basil and salty feta for a side that can match all sorts of dishes―try it with everything from grilled salmon to pasta.

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This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.

Yield: 6 servings (serving size: 2/3 cup)


Ingredients
1 tablespoon olive oil
4 cups baby pattypan squash, halved (about 18 ounces)
2 cups sliced leek (about 2)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Nutritional Information
Calories:61 (43% from fat)
Fat:2.9g (sat 0.6g,mono 1.6g,poly 0.3g)
Protein:2.3g
Carbohydrate:7.5g
Fiber:1.7g
Cholesterol:1mg
Iron:0.7mg
Sodium:253mg
Calcium:30mg

Eggplant Gratin

I have been religiously following Ina Garten's show "Bare Foot Contessa" on Food Network. This recipe really caught my fancy as I love eggplants and always think of different ways of incorporating them into my cooking. Also, the similarity of this dish to Eggplant Parmesan, a dish that has been a family favorite for some time, made me eager to try it the same day I watched it being aired. The first time I made this, it turned a bit salty-- I guess, that's because I seasoned the eggplants with salt & pepper while roasting. The second time I made this dish, I did not roast the eggplants; instead I sauteed them as Ina mentions in her recipe. Also, I seasoned them sparingly with salt and pepper while sauteeing. My hubby says that sauteeing the eggplants is actually better, as it removes all the water content and replaces it with oil, which helps to reduce the bitterness present in the eggplants.

I have copied and pasted this recipe from Food Network site, and made only a few modifications. This recipe is definitely a keeper-- the dish is cheesy and saucy to eat. We ate this with a crusty bread slice on the side. YUM!

Ingredients
Good Olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Method:
Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant that are seasoned with salt and pepper (both sparingly) and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, salt, and pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Note: Go easy on the salt and pepper as the cheeses already have some salt in them.

Butternut Squash side dish

Hmm, Thanks giving was just over two weeks back but the memories of that day still linger strong--- food, family, friends, joy and love! This recipe is from the "Sunset" magazine, Nov 2008 edition. Someone gave us a free subscription to this magazine, and ever since we have loved browsing through the recipes and noting them all down. Since it is holiday seasons and butternut squash is a holiday vegetable, it couldn't be a better time to post this holiday favorite of ours.

Ingredients:

2 packs of store bought cut butternut squash
1/2 tsp mustard seeds
2 tsps finely chopped garlic
2 tsps finely chopped corainder
1 big serrano chilly, chopped lengthwise
2 tbsps olive oil
salt

Method:Heat oil in a pan. add the mustard seeds. When they begin to pop, add garlic and chilly. Fry for 2 mins. Add the butternut squash, 1/4 cup water. Mix well. Cover and cook on a medium flame till done. Add salt and garnish with coriander leaves. Mix well. Serve hot with roasted turkey and baked potatoes9 that's how we had it on thanksgiving!).

Enjoy!

Idli Fry

This is a classic South Indian breakfast item that is made from the leftovers-- the leftovers in this case are idlis that were made one or two days ago and are in the process of turning slightly stale. Also, it is another way to enjoy the plain idlis, if you don't have any sambar or chutney left. Our grandma always served us idlis with sambar and chutney in the morning and idli fry in the evenings along with tea and chivda(a type of sweet and savory mix made with rice husk, peanuts, cashews and seasonings).

Use cold idlis only. If the idlis are thick, then slice them lengthwise. Melt ghee(use ONLY ghee) in a bowl. Spread on the idlis on both sides. Sprinkle freshly grated black pepper on them. Heat a pan. Add idlis and pan fry them till golden brown on both sides. Enjoy!

A Simple Spinach Omelette

Today's breakfast was healthy and wholesome- a bread toast with spinach omelette. We would have loved some orange juice to go with it, but we enjoyed it with some nice hot coffee. What a way to start a great sunny weekend!

Preparatiom time: 10 mins
Cooking time: 15 mins

2 eggs
1/2 cup egg whites
1 cup spinach, if using a store bought one make sure you thaw it and squeeze all the water out.
1/2 cup skim shredded mozarella or cheddar cheese
3 garlic cloves, minced
2 tbsp olive oil
fresh pepper from the mill
salt

Beat eggs in a bowl. Add the egg whites, some salt, mix well and keep aside. Heat a skillet. Add oil. Add garlic and stir for 3 mins. Add the spinach. Keep stirring till the spinach begins to wilt. Cook on medium heat till the spinach is cooked. Add cheese. Mix well. Once the cheese begins to melt, add the egg mixture. Keep stirring till the eggs are cooked. Season with salt and pepper. You can take this omelette to a next level by adding some whole wheat bread pieces at the end and cooking for 2 more mins.

Enjoy!