Today's post: celebrating 9 years of food blogging; why it is time to slow down and be your best; a basic curried corn chowder recipe by Mark Bittman to cure those 5pm hunger pangs.
“If you’re having difficulty coming up with new ideas, then slow down. For me, slowing down has been a tremendous source of creativity. It has allowed me to open up — to know that there’s life under the earth and that I have to let it come through me in a new way. Creativity exists in the present moment. You can’t find it anywhere else.” - Natalie Goldberg (Source)
The local-style Hawaiian Macaroni Salad is a quick and easy cold pasta salad recipe which uses lots of mayonnaise and easily customizable with favorite mix-ins. It is a staple of a typical Hawaii-style plate lunch and honestly, so simple to make that no specific instructions are needed at all. Just a few guidelines and you are good to go! Enjoy!
I was in Munich (Germany), far away from home when I first read about this recipe on Rev's blog. My immediate reaction was oh-my how beautiful does that look and next was - damn! why am I not home to bake the cake right away! Once I came back, I jumped on the first opportunity and made it - not once but twice in a row. It was that delicious. Sprinkling some sugar on top just before baking is a lovely idea to caramelize the top and to turn the strawberries into a goo-ey mess which are sneakily delicious. It is time to join the Strawberry Winter Cake Movement. Wohoo!
Nothing spells like #yum that this ridiculously easy berry cake. Trust me! :-)
Learn how to make two super simple dessert recipes with an ingredient called Feni (or Pheni/Sevai) available pretty much in every other shop in Hyderabad's Charminar area. It looks like thin vermicelli usually roasted/fried in ghee. One dish is a scrumptious laddu recipe made with chickpea flour, coarsely ground feni and sugar; Another is a payasam or kheer dish that can be put together in literally 2 minutes. :-)
Learn how to make one of the easiest desserts ever - moong dal payasam with grated beetroot. It tastes great when served both as hot or cold. Depending on the season and mood, choose your version.The beetroot juice does add a nice, vibrant color and texture to the usual combination of dal, jaggery and fried nuts/raisins.
Has a week whizzed without a new post on this blog? Darn! there goes my New Year's resolution to publish two posts per week out of the window. But, my motto for 2014 in general is to say to myself every single morning - 'I Refuse to Give Up!'. So, here I am with a new recipe - "Coconut and Rava Laddu" (Sooji Ka Ladoo) for you all adapted from my BFF DK's blog - Chef In You. Just a handful of ingredients and less than 30 minutes of time is all that's needed to make my favorite laddu of all time.
I don't usually dig on desserts much and prefer wandering on the savory side of a(ny) dinner table. Sadly, too much of sweet stuff gives me headache, unlike the others in my family who really adore them. I hadn't made any kind of kheer for many months now so, I decided to make some past weekend. It's light, refreshing that can be made with a number of different add-ins and in my recipe, I chose to use dried lotus seeds (phool makhana), a packet that was sitting in my pantry, untouched for many many months now.
Everybody has their own version of 'afavorite smoothie' recipe. Smoothies are the best way to gulp up a good number of fruit and vegetable servings required by us, each day. During summers especially, I simply love to have a glass of chilled drink as soon as am back home from sweltering heat outside.
The smoothie am going to talk about today is light, delicious and super rich in essential vitamins + iron. It just needs five minutes of your time and six ingredients to make a healthy mango and green tea smoothie. Its perfect for any time of the day - for breakfast, for those hot afternoons or at mid-evening when hunger pangs are at its peak.
The Holi fever is slowly catching up in our neighborhood and people are getting ready to enjoy this boisterous festival of colors with their friends and family. It also feel good to know awareness to use only eco-friendly, organic colors and demand for the same is increasing with each passing year. I never played Holi as I said in my previous post but the gaiety of spirit does get to you. :-)
This is also a time when people tend to indulge themselves with heady drinks and get sloshed by the end. One beverage popularly called as Thandai, a spiced nut milk is consumed in copious amounts during this day. There are two versions of it - one is mixed with an intoxicating bhang and other without it. Today's recipe is the latter version. Not just for Holi, this delicious beverage can be prepared anytime, any day and for any occasion. It doesn't need much effort except for the nut mix which can be made way ahead of time. Kids will love it! Enjoy.
Important: Due to severe drought conditions in few parts of India, many are pledging to celebrate water-less Holi this year. Please be mindful of the amount of water you use and avoid any wastage.
To all you readers out there, Wishing you all a very Happy Holi. Play safe and think about our environment too.
Make a difference to lives of those girls who have no family of their own to celebrate Holi except for each other. Would you spare to donate a few rupees (or dollars) so that their school fees are paid for and they can aspire for brighter future? Please press the "Give Now" button and share about Vaidehi Ashram (More information Click here) with your friends and family. Thanks in advance.
I have this habit of listening to radio while I work. With music on, my mind is more attentive, works faster and tend NOT to fall asleep. ;-) Being Valentine's day, am having an overdose of sweet, lovey-dovey songs and love stories/poems from radio listeners since morning. Pardon me, am in no mood to talk about it anymore. (I already wrote much in my last post). We all know the importance, so let me just jump right into today's recipe as that's what I am most excited about! :-)
Those heavily freckled, overripe bananas that usually take a permanent space on our cooking counters taste yum in baked goodies. Don't throw them away. Make a pudding cake for a change and treat your friends with this scrumptious dessert. Also note the ingredients list is very similar to what you would want to make pancakes. How about you switch the plans and make this pudding cake for breakfast instead? :-)
1 cup all purpose flour
1/2 cup blueberries (I used dried. fresh or frozen ones can be used too)
a pinch of salt
1 cup milk
3/4 cup powdered sugar
3 tsp baking powder
1 overripe banana, mashed
1/2 cup unsalted butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
For topping - 1/2 cup brown sugar, 1/8 cup maple or golden syrup and 1/2 cup boiling water
Preparation:
Preheat the oven to 180°C (350°F/Gas 4). Grease the bottom of casserole dish + few ramekins or a big 2.5L baking dish. Keep aside.
In a bowl, add the mashed banana, milk, melted butter, beaten egg and vanilla extract. Whisk together until well combined. Keep aside.
Sift together - flour, salt, powdered sugar and baking powder.
Add sifted dry ingredients to the banana mixture and mix gently.
Toss blueberries as well. Pour the mixture into the greased baking dish.
For the topping, place the brown sugar, maple syrup and water in a small pot and bring to a boil. Reduce it to simmer and let it thicken a bit.
Pour few tablespoons of boiling mixture on top of the pudding and bake it for 25 to 30 minutes or until cooked through when tested with a toothpick.
Serve. I liked the cake plain and simple. You can also try with some vanilla ice cream.
..in the oven..
I couldn't wait for long to dig and eat it all! Yum! Oooh, I simply love overripe banana in baked goodies.
I later also tried Banana Butterscotch Pudding Cake without blueberries or the brownsugar topping. It tasted equally delicious! :D
Before I say goodbye for today, let me share the one and ONLY gift TH gave me in all these years we have been together. :-)
This is Recipe 12 added to my 2013 Recipe Archive. Check out the rest of the recipes too!
"Tea does our fancy aid, Repress those vapours which the head invade And keeps that palace of the soul serene." ~ Edmund Waller, "Of Tea"
Good morning everyone!
Its my new year resolution to drink a cup of hot green tea every single day of 2013. I got myself a cute electric kettle to heat some hot water and have a jar of honey just beside the tea bags. I am so happy to say that I am well on track until now. But, to be honest its getting little bored with the same tea-flavors I currently have. That's when I started to research of any other soothing, therapeutic tea recipe ideas and stumbled upon this one - Yogi Chai Tea.
The concoction made for this tea has spices that are health promoting and energizing. For example - "cloves take away pain, cardamom aids digestion, cinnamon is good for the bones, peppercorns stimulate the digestive process, and ginger is an ayurvedic panacea, giving strength and energy. And the synergistic effect of all the herbs is more than the sum of its parts" (Source) Is that not enough to motivate us to drink this tea often, for those fresh, exciting mornings & evenings? :-)
Its very handy to make the concoction in bulk so that the rest can be refrigerated or even frozen as cubes. Whenever you are ready to drink it, simply heat the tea, add milk and honey.
1 litre water
8 whole cloves
10 black peppercorns
2 sticks of cinnamon
10 whole cardamon pods (split the pods first)
4 ginger slices (1/4″ thick)
1/4 teaspoon black tea leaves
enough milk and honey to taste
Preparation:
Bring water to a boil in a pot. Add cloves and boil for one minute. Next, add cardamom pieces, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, it is recommended to simmer on low heat for 2 to 3 hours. When ready, remove from heat, add black tea leaves, cover and let it cool. Strain tea. Refrigerate the concoction.
When ready to drink, add milk (use soymilk if you are a vegan) and sweeten to taste with honey or maple syrup.
We, Indians tend to celebrate many festivals during the course of an year. Its diversity in terms of people, religions, traditions and cultures gives us a chance to ritualize each and every happiness with a lot of gusto.
The first festival of the year, which signifies the celebration first harvest (of especially rice from the paddy fields) is - Sankranthi or Pongal(as it called in the southern part of India) - a perfect time for family gatherings, super delicious foodie treats, beautiful rangolis sketched in courtyards and of course kite flying which used to be my favorite thing to do all my childhood. I was pretty darn good at it, giving a good fight to the boys! ;-). It is a scenic splendor to watch the blue sky dotted with numerous kites of varied colors and shapes. Ah! how much I miss those lovely, carefree days.
There are many recipes that are made especially for this festival. Milk puddings are a must. Today, am going to share a rice pudding recipe sweetened with jaggery. Its called Bellam Paramannam in Telugu and my family absolute beloved dish. Serve it warm or cold, it taste lip smacking!
{Recipe} Rice Pudding With Jaggery | Bellam Paramannam
Makes 6 servings Recipe: My Mom
Ingredients:
1 cup white rice
2 cups milk
2 cups water
11/4 cup powdered jaggery
1/2 cup in total - raisins, chopped cashewnuts and dried coconut pieces.
1/2 tsp cardamom powder
2 tsp ghee
Preparation:
Step 1. Cook 1 cup of rice with 2 cups of water until fork tender.
Step 3. Turn off heat. Add powdered jaggery. Mix once. Cover. Mix again after 5 mins.
Step 4. Melt ghee in a small kadai. Add raisins, cashew nuts and coconut pieces. Fry until light golden brown. Add the contents in to the jaggery pudding. Stir well and let it cool a bit. Serve.
Notes:
1. Don't boil pudding once jaggery is added otherwise there is a risk that the milk will get curdled.
2. Save the left over pudding in the fridge and the next day reheat it with a cup of milk as it tends to thicken a bit and its ready to be devoured, for that sinful second serving!
Wishing you a very Happy and Prosperous Sankranthi. Have fun everybody!
Doesn't it feel good to spread joy and give happiness during this festive season to those who are not as privileged as we are. Those who don't have any loved ones that they can call as their own and those who celebrate every happy occasion in an ashram, with a new extended family of kids and care takers. Help the kids of Vaidehi Ashram today for their better, brighter future. They need all our love and support. I am told that there is a constant need of funds to pay their monthly school fees and this is an appeal to everybody to contribute generously for the cause. Thanks so much in advance. Click here for more details on you can help. You can also help me by spreading a word about this ashram and their efforts to your friends and family, to encourage them to contribute as well. :-)
That's exactly how the weather is here in Hyderabad right now. Temperatures are dropping rapidly day after day, a clear indication that the winter has already arrived and its here to stay for few more months to come! It is always the case with me that when cold settles in, I need to make some thick, hot soup to warm up myself, from deep within - perfect to brighten up rather a dull, morose winter's day. Today's recipe of Tomato & Carrot Soup is one such hale and hearty dish. Its filled with goodness of vegetables & herbs with tingling ginger note at the background and a light sprinkling of red chilli flakes at the very end, for some heat.
I highly recommend to make this soup, wrap up warm and with a book in hand enjoy with a buttery, crusty bread to keep the chill out.
2 cups of chopped tomatoes
1 cup of chopped carrots
1/2 cup chopped onion
1 garlic clove, peeled, minced
4 cups of water
1 tsp olive oil
3-4 pieces of roughly chopped ginger
1/4 cup coriander leaves
1/2 cup milk
salt - to taste
1/2 tsp or more black pepper
few pieces of bread & butter
red chilli flakes + beaten yogurt for topping
Preparation:
1) Boil 4 cups of water. Add chopped carrots, coriander leaves and ginger. Cover and let it simmer for 15-20 mins. Discard 2 pieces of ginger from the stock.
2) Meanwhile, heat olive oil in a pan and add garlic & onions. Saute for 3-4 mins until light golden brown. Add tomatoes. Cook until mushy on low-medium heat for 15-20 mins. Add boiled carrots along with stock, coriander leaves and ginger. Season with salt & pepper. Mix well and Let it cool a bit.
3) Blend everything into a smooth soup-like consistency. Add milk and bring the soup to a simmer again and water or stock if desired.
4) Melt a bit of butter in a pan. Place few pieces of bread and cook until golden brown.
5) Top with few red chilli flakes + beaten yogurt and serve soup with toasted bread on the side.
It is Holiday Season and best time to spread some happy cheer all around. Its time to give-away something special to my lovely readers who support me all along the way. Two lucky winners (**not applicable for Indian readers. Check this Canon Powershot Camera giveaway and enter there) will be chosen for an opportunity win these two exciting give-aways:
Here is what you need to do to win either of these give-aways
1. Leave a comment on this post. As simple as that.
To increase your chances in the random drawing, do one or more of the following and leave a comment once you did so. 2. Follow Cooking With Siri on Facebook and/or Follow me on Twitter. - @sirime
4. Tweet about this giveaway. Feel free to use the below text - {Holiday #Giveaway} #Enter for a chance to #win $25 @Amazon and @Olivegarden #giftcards at @sirime's blog. Details - http://tinyurl.com/giftcardsgiveaway
If you are already liked me on facebook, following on twitter or subscribed to RSS feed, just leave a comment letting me know and you are entered in the giveaway automatically! You don't have to be a blogger to win these give-way(s). Last date for participation is November 30th 2012 midnight IST and two winners randomly chosen will be announced on December 1st 2012. ***********************************************************************************************************************************
What's with this rain, I say? Not one evening went by since past one week where we had a clear sky after 6pm. and the weather forecast says the situation will not change for next 24 hours. It's not like I detest rain. Don't get me wrong. But, an overdose of anything will get on your nerves by some point.
...and I am at that point!!.
To pep myself up, I wanted something that can be made quickly, grab a coffee and eat in peace. What else other than "muffins" that perfectly fit the bill. :-) Just combine few ingredients that are commonly found in pantry, mix, pour and bake. In less than half hour, you have a fresh batch of muffins ready to be devoured. These are THE most enticing food when its raining or when I am craving to have something quick.
So, next time when it rains, make these Dried Blueberry and Banana Muffins - soft & cake-y from inside and light golden brown crumb with a subtle banana flavor and succulent blueberries to bite into. Enjoy!
4 tbsp (1/2 stick butter), at room temperature
1/2 cup sugar
1 egg
1 ripe banana, mashed (~ 1/2 cup)
1/4 cup milk
1 cup all purpose flour
1 tsp baking powder
1/4 tsp. ground cinnamon
3/4 cup dried blueberries (fresh or frozen works too)
Preparation:
Step 1: In a medium bowl cream butter and sugar (with an electric mixer or hand). Add egg. Mix in bananas and milk.
Step 2: Sift together - flour, baking powder and ground cinnamon. Carefully fold in blueberries. If you are using frozen blueberries, fold them while they are still frozen or they will turn the batter purple. Dried blueberries do not need to be reconstituted before they are added.
Step 3: Fold (flour + blueberry mixture) into banana mixture carefully, only until the batter is moist.
Note: Do not overmix.
Step 4: Preheat oven to 375 F or 190 C. I used silicone muffin cups with a paper cup inside. If you are using a muffin pan, grease lightly with butter. Spoon batter into muffin cups, filling cups until 3/4ths. Top with one or two blueberries or chocolate sprinkles. Bake for 10-15 minutes until muffins are light golden brown. When a tooth pick inserted in the middle, it should come out clean.
Let them cool for 5 minutes in the muffin cups, then transfer to a cooling rack. Serve for breakfast, brunch or just as a snack. You really don't need a reason and specific time to enjoy a fresh home-made muffin. Isn't it.
Storage: Tightly wrap each muffin in a plastic wrap and store in an air tight container. Since it has banana, its recommended to consume these within few days.
Just pinch me Will ya? I can't believe its been 5 years since I started this little blog of mine. 5? Are you kidding me? that is like half-a-decade!. Every single moment, every single recipe and every single thought I put in here is so worthwhile and so exhilarating & relaxing at the same time. How can such feelings co-exist? Well, I am still figuring that out. :-)
Right now as I look back, its not the numbers that matter to me but the evolution and the experience itself. I got to know an amazing bunch of people through blogging. They inspire me. teach me and be there during my happy times and also at the times of despair. Some live in various parts of the world, many whom I never met but they are just a phone call or an email away!. Wow, can such virtual relationships sustain over time? Apparently yes. I am eternally grateful to God for sending them to me. You know who you are and Thank you for your love and for just being a part of my life.
A birthday is never complete without a cake. Isn't it? But, for today I made few quickJalapeno Corn Bread Muffins served with Vegetarian Chilli. It is a combination I very much miss since we moved back to India, so I thought what better occasion do I need to feature these two recipes on the blog. As a way to say Thank you for your affection and support over all these years, I planned a few exciting giveaways for you all. Enjoy!
3/4 cup cornmeal
1/2 cup whole wheat flour (atta)
1/2 tsp baking soda
1.5 tsp baking powder
1/4 tsp salt
1/4 cup tightly packed herbs - mint & coriander/cilantro
2 tbsp chopped jalapeno peppers
1 egg
2 tbsp olive oil
3/4 cup milk (or buttermilk)
Preparation:
Step 1: Pulse cornmeal until smooth texture. In a mixing bowl, add cornmeal, whole wheat flour, baking soda, baking powder and salt. Mix.
Step 2: Add herbs and jalapenos to it.
Step 3: In an another bowl, beat together - egg, olive oil and milk.
Step 4: Add wet mixture to dry ingredients and gently mix everything.
Step 5: Preheat oven to 180 C or 350 F. Grease ramekins with olive oil and pour 3/4ths with batter. Top with some chopped jalapenos if desired. Bake for 18-20 mins until a toothpick or skewer when inserted in the center comes out clean. Rest for 10 mins.
Step 6: Run a knife around the edges and carefully unmold. Serve as a side accompaniment with soups, stew or chilli (recipe below). Wrap the rest of the muffins in a plastic cling to prevent from drying out. Microwave for few seconds and they are as good as fresh.
I won this set of ramekins as a giveaway from Divya's blog. :-)
{Recipe} Easy Vegetarian Bean Chilli
Ingredients:
3 cups boiled beans - I used chickpeas, black eyed peas, pinto beans and soya beans.
1 onion, chopped
2 garlic cloves, minced
1 carrot, peeled and chopped
1 bell pepper, chopped
2 tomatoes, chopped
2 cups water
1 tbsp cumin powder
1 tbsp chili powder
1 tbsp olive oil
salt and pepper, to taste
grated cheese, for topping
Preparation:
1. In a big pot, heat olive oil and saute onion and garlic for few minutes. Add carrot and peppers. Cook until soft.
2. Stir tomatoes and beans. On a low heat, cook for 3-4 minutes. Season with salt, chilli and cumin powder and pepper. Add water and continue cooking by stirring once or twice in the middle for 30-40 minutes.
3. Top with grated cheese and Serve hot with cornbread. Save left overs in refrigerator or freeze.
Now for the fun part. To celebrate the blog-o-anniversary, I have some goodies for you all. Just like before, there are two giveaways. One for Indian readers and other for rest of the world.
