BROWN RICE TOFU SALAD

I always wanted to experiment with Brown rice, and make something healthy out of it.
So decided to make a salad of it.I just threw in the bowl what came to my mind and ended up making this:)My hubby loved it.Hope ull give it a try.

Healthy Lemony Brown rice salad.
1 1/2 cup Brown cooked rice
One bowl of mixed salad leaves.
One red pepper cut in strips.
Half a block of age tofu(fried tofu. u could use regular too) cut into small pieces.
Half a lemon skinned and chopped into cubes.

Dressing.
4 Tbs soyu sauce
2 g.chillies finely chopped
1 tsp red paprika
1 tsp black pepper
1 clove garlic finely chopped
1inch ginger finely chopped
2 basil leaves finely chopped
Half squeezed lemon.

First prepare the dressing and leave it for half hour for the flavours of garlic and chili
to combine.
Later, when about to serve mix the leaves, rice, tofu, pepper , lemon and the
dressing.You could sprinkle more salt if required.**Optional. Add in whatever veggies suit ur taste.

Thai Green Curry.

The exhilarating factor of returning back from a fantastic 2 month trip from India was visiting Pattaya, For a relaxed holiday or say relaxed first holiday with our daughter, after the mad 1 year grind of delivering a baby, sleepless nites, cooking, cleaning etc.

It was insanely satisfactory, With the infinite view to Heaven it was like refueling our selves for the next year.

Thai and herbs and spice go hand in hand. Of the Thai i ate there i could taste that they use their herbs very profuse manner.

Every spoon worth bite leaves a beautiful persisting taste to your buds.

So her;s my pledge again to derive the best from this cuisine:)

Wish me luck.

Here's my version of Thai green curry. Hope u like it.

THAI GREEN CURRY.

Green chillies - According the the spice u like.

4 - 5 garlic cloves

2 shallots or half onion

One bunch of coriander

1 inch ginger

1 tsp coriander seeds

1 tsp lemon rind

1 teaspoon black peppercorns

Few sweet basil leaves

Salt

2 or 3 lemon grass stalks,(optional)

2 or 3 kaffir lime leaves (optional)

Make the curry paste, with the above ingredients.You can make more of it and store it in the refrigerator for months.

For the curry
Half an onion, chopped finely

One tablespoon of the curry paste, or more to taste.

One can coconut milk

One cup of water or stock

Tofu

Broccoli

Baby corn

Zucchini

Carrot

(u can add any veggies u like)

Basil

Juice of half a lime

Salt

Lightly cook the onions in a little oil .

Add the curry paste and saute for a couple of minutes .

Par boil the veggies you want to add.

Add the boiled veggies to the paste and saute for some more time.

Add the coconut milk, and the stock or water. (quantity depends on the gravy u
prefer.)Throw a few basil leaves in it and squeeze lemon juice in.Simmer and let the herb flavours blend in.
Serve with hot steamed rice.:)

I would strongly recommend if u are a spice lover, throw in a lil more green chilling than u would n ull love it! specially during those chili nites:)

Peperoncino

This one pasta is eaten for its own sake with the minimum amount of embellishment– just a hint of garlic, chili and olive oil :)

I ate this spaghetti first ever in japan.And my affection towards garlic took a step forward.

This has been like a Saturday eve snack, lunch, dinner....

Cuz its just soooooo easy to make n soo yummy,

BUT mind you, this one is JUST FOR GARLIC LOVERS:)

Beware the taste is nuthing but GARLIC:))

Peperoncino

1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine

Dried Red chili (according to the heat u like)
300 g spaghetti
2 Tbs finely chopped parsley (optional)
Salt

Cook the spaghetti with a good helping of salt, so that you do not need to add more salt later.While spaghetti is cooking Heat the oil in a pan.Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown).Add the chili peppers (either whole or finely chopped)Add the cooked, drained spaghetti to the oil and garlic, and toss to thoroughly coat the spaghetti. Garnish with a little parsley.

Add a dash of chilli oil and parmesan cheese:)

Enjoy while HOT:)

MASALA BAINGAN

This is one dish which i love to eat with rice, roti, bread... or just the way it is.

I m a spice freak and this dish can be made from just hot to Death hot:)

During winters Garlic Ginger and spices could warm you up:)

The best to compliment this dish is Green half moong dal, and some soft Gujarati rotis topped with lovable amount of ghee:)

I hope you try this one it.

MASALA BAINGAN

8-9 small Brinjals or 4-5 long

1 large Potato

1 medium size Onion

4 tbs of chopped garlic

2 tsp of chopped ginger1

Tsp Turmeric

2 -3 tbs coriander powder

1 tbs red chili

1tsp sambhar powder

1tsp amchur powder.

Pinch of garam masala

Salt according to taste.

Hing

Curry leaves

Jeera

Oil

Water

Fresh coriander

First prepare the Brinjals, if you are using small ones wash them and slit a cross. If using long ones, cut them in half to make it into 2 parts and then make a grid mark (checks) on them.Soak them in salt water until u prepare the filling.Peel and cut potato into 3 thick round slices and make checker marks,Also soak these in salt water.

FILLING

Mix all the dry masala with ginger garlic and very very finely chopped onion.Leave some masala aside and then add a little oil to rest of the masal so that it stays well inside the vegetable.Fill this masala in the brinjals and potato.

In a non-stick pan, heat some oil and add jeera and hing, once you get the fragrance of hing, add curry leaves and put the left aside masala in it and saute for about a minute. Then put all the brinjals and potato to the pan. simmer and cook for about 5 minutes.Then add about half a cup of water to it, and cover it to cook on low flame.If you feel that the water has dried keep adding little untill the brinjal and potatoes are cooked.Then with the help of tongs (thats the easiest way) flip the brinjals and potatoes and let hem cook for another 5 min.:)Serve with finely chopped fresh coriander:)

YUMMMMM

Herb garlic focaccia

If my hubby had a option of reincarnation We'd choose to b Italians..
And id B a Italian cook:) lol
There is only one thing common between my hubby n me... n that is LOVE FOR ITALIAN FOOD:)
So i tried this new recipe for focaccia:) i wish i could master this cuisine to the best..

HERB Garlic FOCACCIA

1sachet(11gms) dried yeast
t 4-5tbs olive oil
1cup tepid water
2 cups plain flour , and extra for rolling out
3-4 Tbsp rosemary leaves , Thyme leaves. u could use fresh or dried.
1 Tbs garlic powder or fresh minced garlic is good too.
salt
sugar

Make the dough By first adding Yeast in a cup of water.
Let the yeast prove for about 5 -10 min.
Then add the yeast mix to the flour, add a pinch or more salt and sugar to it.
Knead the dough well and in a greased bowl wrap a cling film around the bowl and leave it in a warm place for about 1-2 hours to prove.
The dough will double in size.
Pre-heat the oven at 160deg C for about 10 min.
Then remove the dough and take the air off the dough, then roll it into desired shape.. round or a rectangle...Using your fingers .. make finger prints to make a nice design.
Rub a little olive oil on it, n sprinkle the herbs and garlic powder on it.
Bake it for about 30 min.You could eat it hot or cold:)The trick is to drizzle a little olive oil and Parmesan cheese before u munch on it:))Enjoy

KHAMAN

Tangy, Spicy, Sweet, Sour, :))) All this and lots more is Gujarati food.

Straight out of the refrigerator, whenever........

KHAMAN (also known as dhokla in many other regions)

In Gujarat we get to eat this at every food joint, road side vendors.

This snack, soft, smooth, a mushy, tangy and sweet could b relished anytime of the day:)

My dad's friends wife had taught me this:)

Pretty simple to make ...too

A sure try!!

1 cup - Besan (gram flour)

1tsp Citric Acid Crystals, (or lemon juice about 1.5 tsp)

Pinch - Soda Bicarb

2tsp Sugar

1tsp salt

1 cup Water (u could also use buttermilk (chaas))

For the tadka:

oil

1tsp mustard seeds (rai)

Oil

chopped lenghtwise g.chillies.

1.5 cup buttermilk(chaas)

Handful coriander

pinch of salt

pinch of sugar.

coconut is optional.

First keep the water to boil in the steamer, and put the greased tin (a thick width e.g cake tin or a dibba is better to use to give it space to rise) and put the tin in the steamer to heat it little .

Mix the besan, water,oil, salt, sugar, citric crystals or lemon juice really well until no lumps remain. Now add the soda bicarb, mix lightly,and and set aside for 10 minutes.

Then pour the mix in the tin, and cover the lid of the steamer with a cloth or dupatta so as the steam droplets do not fall in the mix,

Steam for about 20 min. (try not opening the lid before to check) Once this is ready, let it cool

Meanwhile make the tadka.

Heat oil in a pan, add mustard seeds, after crakckle add g.chillies and the buttermilk, then add salt, sugar and corriander.

Make slits in the Khaman, and pour the tadka... Give it some time to absorb the Tadka which will make it soft and mushy:))

Enjoy

Eggless Nut cake.

I SIMPLY loveeeeeee baking... And really aspire to get the professional touch to it.
"Baking" could be a beautiful art in its own way....
What I've learnt by trying n testing is.... you just cannot go wrong with the definite measurements that a recipe provide. "Precision" is the key to flawless baking:))

Well i had to make something sweet, Was for GOD.
It was a "bhog" decided for my hubby .. after he cleared his driving test(in japan its a achievement in itself.. to clear a driving test all by Ur self:)
HE DID IT:) n i was thinking what could i make which is nice and sweet...
Mithai is something we both don't relish much, So my only option was some rich cake without icing.
And I tried a Mixed nut cake:) it turned out really rich and amazingly soft:)
Just follow the Key word and you ll never go wrong....

MIXED NUT CAKE.

4Tbs Condensed milk
¾ cup milk
1/4th cup oil
1¼ cup maida or all purpose flour
½ tsp baking soda
1/2tsp baking powder
pinch of cinnamon
1tsp vanilla essence
1/2cup white/brown sugar.
Dry fruits of your choice. (I used Dates, Walnuts,Almonds,Pistachios,Raisins) You could use tutti-fruity or any other dried stuff like cranberries etc..

Pre-heat the oven to 160 deg C.
Prepare the cake tin, rub butter on all sides and dust it lightly with flour. Shake off and remove the excess flour.
Chop the nuts, or just pulse them in the grinder, be cautious that it does not get to powder.
In a bowl mix to together all the dry ingredients and set aside.
In another bowl whisk together condensed milk, milk and oil. And fold in the dry ingredients and then the e dry fruits gently.
Pour into the cake tins. Bake for approx 30 Min's till a inserted toothpick comes out clean.
Cool off on the wire rack till its completely cool