Friday, March 27, 2015

Special Dark Chocolate Chip Cookies

 
Every December, I get an opportunity to bake cookies for a good cause. This time, however, I didn't yet get chance to blog about these recipes.
 
Hershey's Perfect Special Dark Chocolate Chip Cookies
Ingredients
Mix
2 1/4 cup All Purpose Flour
1 tsp baking soda
1/2 tsp salt
 
Beat
1 cup butter, soft at room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
 
2 cups Hershey's Special Dark Chocolate chips
1 cup chopped nuts or white chocolate chips
 
Method
1. Preheat oven 375 F
2. Mix the dry ingredients and set aside.
3. Beat butter, sugars and vanilla extract. Add eggs  - one at a time -  and beat again.
4. Add flour mixture. Mix.
5. Add chocolate chips and nuts
6. Drop on a baking tray lined with parchment paper using a rounded spoon.
7. Bake for 8 - 10 minutes
8. Transfer to the wire rack to cool down.
9. Store in an airtight container afterwards.
 
Note -
1. Do not exceed the baking time. They are done in 8-10 minutes, although they are soft to touch. They get the right crispness/chewiness as they cool down.
2. This recipe gives 5 dozen cookies. This number will vary depending on the size of the rounded spoon!
 
 
Credits
Hershey's Dark Chocolate Chips

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Wednesday, March 25, 2015

Yakisoba Noodles

 
Yakitori Tofu with Yakisoba Noodles

 
I use Japanese "Chukasoba" noodles (Available at Sprouts) for making delicious Yakisoba noodles. I use a variety of multi-colored vegetables and throw in some tofu for protein boost. Feel free to use any protein of your choice.


Yakisoba Noodles
Ingredients
1 Chukasoba Noodles
salt to taste
A dash of Soy sauce or teriyaki sauce
1 tsp rice vinegar
Few drops of toasted sesame oil

Prepare Vegetables & Tofu
few florets of broccoli
1 green bell pepper, sliced
1 red bell pepper, sliced
2-3 baby bok choy, sliced
A handful of sugar snap peas
1 carrot, peeled & cut into matchsticks
1 block Tofu, grilled and cut into pieces

Tempering
1 tbsp. oil
1 tbsp. ginger-garlic paste
2 red chilies

Garnish
2 scallions/spring onions, cut into 2" pieces
Freshly ground black pepper

Method
1. Prepare chukasoba noodles according to the package instructions. Set aside.
2. In a wok, heat oil. Add ginger-garlic paste and red chilies. Add white parts of onion. Stir fry.
3. Add vegetables one after the other. Do not overcook.
4. Add cooked, drained noodles, tofu pieces, soy or teriyaki sauce, sesame oil, salt, rice vinegar.
5. Stir fry.
6. Add spring onions.
7. Sprinkle black pepper powder

Note
1. The vegetables should not be overly cooked.


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Monday, March 23, 2015

Cabbage Thoran


Traditionally coconut oil is used in GSB kitchens. Later due to health concerns, it was curbed to bare minimum usage. Once scorned for saturated fat issues, now coconut oil is making an impressive comeback. Personally speaking, I use several different oils in my daily cooking and I use oil sparingly anyways.

Today's dish is Kerala style cabbage stir fry - using coconut oil.

Cabbage Thoran
Cabbage Stir Fry
Ingredients
1 medium cabbage, cored and shredded
salt to taste

Tempering
1 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
2 springs curry leaves
1 tbsp. grated ginger

Garnish
1/4 cup fresh coconut

Method
1. Shred cabbage thinly. Set aside.
2. Heat oil. Add all the ingredients for tempering.
3. Add cabbage. Mix.
4. Cover and let it cook on low flame.
5. Add salt to taste
6. Garnish with freshly scraped coconut.

Note -
1. For authentic flavor, use coconut oil.



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Sunday, March 22, 2015

Eggs Green Masala

Eggs Green Masala with Kachumbar and Pav
 
Green Masala gravy is used in Maharashtrian cuisine. Today's recipe is Eggs Green Masala which features boiled eggs and potato combo doused in ground masala of coconut, cilantro, ginger, garlic. Serve with laadi paav or pulao, along with some salad and lemon wedges.
 
Eggs Green Masala
Ingredients
4 eggs, hard-boiled, peeled, halved
2 medium potatoes, boiled, peeled, quartered
salt to taste
1 tsp garam masala
1 cup coconut milk
 
Grind to a fine paste
3 - 4 cloves of garlic, peeled
1 1/2" ginger, peeled
1 cup cilantro
10 mint leaves
1 tsp soaked rice
 
Tempering
1/2 tbsp. oil
2 tbsp. minced onion
A pinch of turmeric powder (optional)
Method
1. Grind green masala to a fine paste.
2. Heat oil. Add onion and turmeric powder - if using. Saute till onion is soft.
3. Add ground paste. Saute for 2 minutes.
4. Add water per desired consistency. As it comes to boil, add boiled eggs and potatoes.
5. Now, add salt and garam masala. Switch the gas to low. Add coconut milk.
6. Simmer for 5 minutes.
 
 
Note
1. Instead of coconut milk, you can use coconut. In that case, grind it with green masala paste.
2. If you like, you can discard the yolks of eggs.
3. Turmeric in the tempering is optional to retail the green color of the gravy.



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Saturday, March 21, 2015

Dodkyachya Saalinchi chutney


Mom makes two types of chutneys with the peels of ridge gourds. One is dry version and the other - which I am blogging to day is the wet version.

Dodkyachya Saalinchi Chutney
Ridgegourd Peels Chutney
Ingredients

Ridge gourdPeels 1/2 cup
Cilantro 1/2 cup
2 tbsp. roasted, peeled, unsalted peanuts
1/2 tsp cumin seeds
salt to taste
1/2 tsp sugar
1/2 lemon, squeezed


Method
1. After using ridge gourds, save the peels. Roast them lightly.
2. Grind all the ingredients together, adding water as needed.

Note -
1. Make sure that the ridge gourds are fresh.
2. Ridge gourds are called Dodka or Shirale in Marathi.

Thursday, March 19, 2015

Panang Curry

 
Malaysian and Thai restaurant here serve delicious Panang Curry. I load up my version with fresh vegetables. I like to serve it with rice or rice noodles or even angel hair pasta.
 
Panang Curry
Ingredients
1 red bell pepper, cored and sliced
A handful of broccoli florets
2 carrots, peeled, sliced
2 baby bok choy, sliced
5-6 baby corn, sliced
1 small onion, chopped
1 cup coconut milk
 
Grind to a smooth paste
2-3 cloves of garlic, peeled
1" ginger, peeled
1 tbsp. coriander-cumin powder
1 tsp. lemon zest
1/2 tsp. turmeric powder
1 tsp. paprika
1 tsp. tamarind pulp
A pinch of cinnamon powder
1 tbsp. brown sugar
2 tbsp. peanut butter
salt
 
Tempering
1 tbsp. Oil
2 -3 Thai basil leaves
 
Suggested Accompaniment
Plain Rice
or
Rice Noodles
Or
Angel Hair Pasta
 
Method
1. Heat oil in a saucepan. Add fresh Thai basil leaves. Fry for 30 seconds till the leaves are wilted.
2. Add vegetables, one after the other. Stir fry for 2 minutes.
3. Add ground spice paste and 1 cup water.
4. Bring to boil. Adjust salt.
5. Add coconut milk.
6. Simmer and serve with suggested accompaniment.
 
Note -
1. I have a Thai Basil plant which gives a delicious aroma to this curry. Do not substitute Italian basil. If you do not have Thai basil, just omit it.
 



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Tuesday, March 17, 2015

Chana Daal Chutney


This is a unique wet chutney with daal. If you think it's too raw for your taste buds, use coconut along with chana daal or substitute puffed chana daal.

Chana Daal Chutney
Ingredients
1/2 cup chana daal, soaked for 2 hours
3-4 red or green chilies
1 cup cilantro
1 tbsp. tamarind paste
salt to taste

Tempering
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
1 sprig curry leaves, torn

Method
1. Soak chana daal in adequate water for at least 2 hours, not more than 4 hours.
2. Grind drained daal with chilies, cilantro, tamarind paste and salt.
3. Heat oil in a small container. Splutter spices and curry leaves.
4. Drizzle tempered oil over the chutney.

Note-
1. This chutney may require acquired taste buds. If you think, it may be too raw for your taste, add coconut along with chana daal or use puffed chana daal. If using puffed chana daal, there is no need to soak.

Sunday, March 15, 2015

Nistyachi Kodi - Goan Fish Curry


This recipe is the combination of the recipe I read in Hawkins recipe booklet and fish curry I had tasted at my Goan friend's house.

Nistyachi Kodi
Goan Fish Curry
Ingredients
1 medium pomfret, cleaned and cut into 7-8 pieces
1/2 tsp. turmeric powder
salt to taste
2 tsp. ginger garlic paste

Grind to a smooth paste
1/2 cup coconut, freshly scraped
1 tbsp. coriander seeds
1 tsp. cumin seeds
5 -7 byadgi chilies (for heat)
2 Kashmiri chilies (for color)
1 tsp. tamarind paste

Tempering
1/2 tbsp. oil
1/2 cup minced onion
1 small tomato, chopped
2 sprigs curry leaves, torn
2 green chilies, chopped

Method
1. Marinate pomfret with turmeric powder, salt and ginger garlic paste.
2. Grind coconut with spices, chilies and tamarind paste. Use adequate water for grinding.
3. Heat oil in a saucepan. Add curry leaves and onion. Sauté onion till soft. Add tomatoes and green chilies. Sauté for 2 minutes till tomato is pulpy.
4. Place marinated fish in a single layer. Add ground masala paste and water. Adjust for salt. Add water as needed per desired gravy consistency.
5. Bring to boil. Simmer for 10 minutes on a low flame.
6. Serve with plain rice.

Note-
1. If you don't have Kashmiri chilies, use paprika.

Credits
Hawkins Recipe Booklet

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Friday, March 13, 2015

Aloo Bhindi

This is my version of Aloo-Bhindi. I generally add red bell pepper for two reasons. First of all, it's easily available here and it also adds a beautiful color.

Aloo-Bhindi
Okra with Potatoes with Punjabi Spices
Ingredients
1/2 lb Okra/Ladies Finger/Bhindi/Bhendi, Remove both ends, cut into 2" pieces, with a slit
2 medium potatoes, peeled and sliced
1 red bell pepper, cored and sliced
1 tsp Punjabi Garam Masala
1 tsp Coriander-cumin powder
1 tsp paprika
1/4 cup cilantro

Tempering
2 tbsp. oil
2 cloves,
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp ginger-garlic paste

Method
1. Heat oil in a wok. Add spices and ginger-garlic paste.
2. Add bell pepper, potatoes and okra. Stir fry from time to time.
3. Add garam masala, coriander cumin powder, paprika and salt.
4. Add cilantro. Keep sautéing till it's cooked.

Note-
1. You may need to add more oil to prevent sticking.
2. Do not add any water for cooking.


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