Italian Turkey Loaf Burger

    We were following a partially paleo diet for sometime in our quest for healthy eating habits. As long as I got to make and taste  new and exciting food, my enthusiasm quotient is unlimited. It is especially high when I am the sous-chef for the evening and hubby is taking lead in the kitchen ;)!

On one such rare evening which also was our first Paleo dinner, we tried making this loafless burger; very simple homemade tasty healthy stuff! When foodlovers cook it can hardly go wrong; try it for yourself with your choice of veggies or meat  :)

Serves: Makes 6 burgers
Prep time: 8 mins
Cooking time: 25-30 mins

Turkey Loaf Ingredients:

• 1 lbs turkey mince (can be replaced with minced chicken )
• 4 sundried tomatoes (chopped)
• Small handful of olives (chopped)
• 2 garlic cloves finely chopped
• 3 teaspoons tomato puree
• 2 teaspoons of dried mixed herbs (we used fresh cilantro instead)
• ½ teaspoon of sea salt

Filling:

• Avocado sliced
• Lettuce
• Cherry tomatoes sliced in half

 Instructions:

• Pre-heat the oven to 350 °F (180 °C).
• To prepare your burgers place all the ingredients together in a large bowl and mix well with clean hands. Once thoroughly combined shape into six burger patties and place in an oven proof dish or grill pan in the oven.

• Cook for 20-25 minutes or until cooked through.

• Allow to cool slightly and then slice and fill with layers of avocado, tomatoes and lettuce and a drizzle of olive oil.

  

 Enjoy your burger :)

-Ajanta from Amherst 

Patishapta for Makar Sankranti

Winter time is especially busy for the sweet shops in Kolkata, with a plethora of 'nolen gur' or 'first harvest jaggery' sandesh and rossogollas. While in law school, couple of my friends and I would often walk to the nearest sweet shop after dinner and devour freshly prepared 'notun gur-er rossogollas' for dessert. We frequented the shop so much, that the server stopped asking for our order, and would simply bring out plates full of warm rossogollas. Ah! Those 'mishti dates' are long gone...

During the harvest festival of Makar Sankranti, the sweet shops would sell 'patishapta' - sweet crepes filled with coconut-jaggery inside. This year, having just returned from India, we simply could not sit and crave for the sweets that are synonymous with Makar Sankranti. So, one of my friends and I decided to make some patishapta, even though it was bang in the middle of the week. Here it goes:

Ingredients:

Crepe batter:
1/2 cup all purpose flour
1/2 cup semolina/ suji
1/2 cup milk plus more to get desired consistency
1/4 cup jaggery or sugar

Filling:
1 cup fresh grated coconut
1/2 cup grated jaggery
1/2 cup khoya ie dried whole milk(optional)
2 tablespoons granulated sugar
1/2 tsp cardamom seeds powered
1 tbsp ghee

Khoya gravy for dipping/ garnishing (optional)
1/4 cup khoya grated
4 tsp sugar
pinch of cardomom seeds, powdered
dash of milk

Method:

Filling:

• Heat ghee in a medium fry pan. Add cardamom powder and grated coconut in quick succession.
• Saute for a few minutes till the coconut is light brown in color. 
• Add jaggery and sugar and mix well. 
• Continue to cook till the mixture is evenly cooked and the jaggery/ sugar is completely incorporated. Set aside to cool. 

Alternatively, you could go the shortcut method, and crush some home-made coconut - jaggery laddoos brought from India, add some khoya, and warm it with some milk and call it a filling. That's what we did. :)

Crepe batter:

• Whisk the all purpose flour and semolina in a medium bowl. 
• Add milk gradually and mix together for a very thin batter. 
• In a small bowl, mix jaggery/ sugar and two tablespoons of milk and microwave for 15 seconds, till the jaggery/ sugar melts completely. Add to the batter and mix well. 

Khoya gravy

• In a small pan, heat the khoya, sugar and milk together until well incorporated. 
• Add cardomom seed powder and set aside. The gravy thickens as it cools, so you might have to add more milk or warm it up while garnishing.

Making the patishapta:

• Once all the preparation is done, heat a non-stick tawa or flat bottomed skillet to medium heat. 
• Brush on a little bit of ghee or oil, and pour a small ladle full of batter. Rotate the pan to spread the batter in a thin layer. Cook till slightly golden brown in color.
• Gently place a tablespoon of the filling on one edge of the crepe. Roll it like a frankie and gently pat it to spread the filling evenly inside the crepe. Repeat process with remaining batter.
• To serve, place the patishapta in a plate, and gently drizzle the Khoya gravy on top. 

Bon Appetit!

Hetal from Houston

Creamy Avocado Smoothie

   Let us start healthy and simple this New Years :)
I got introduced to avocadoes only after I moved here and now know its Indian name is Makhanphal a.k.a butter-fruit. Hetal and I both love this fruit and eat avocados in any form...literally ! It is very  nutritious so indulging in avocados is totally allowed.


    An over ripened avocado in my fridge a few weeks back made me  try making smoothie  out of it. Such is the fate of any ripened fruit in our kitchen; either it goes into a cake batter or used for making smoothie ...nothing healthy is at least tried to be not wasted ! It was a very simple recipe which was equally filling and  healthy. I am very biased towards avocado...so make it and taste it for yourself  :)

Serves : 1-2 persons

Ingredients :

• 1 avocado - ripe, halved and pitted 
• 1 cup milk
• 1/2 cup vanilla yoghurt ( I added plain yoghurt and a drop of vanilla extract )
• 3 tbsp honey
• Ice cubes if you want it chilled

Method :

Blend everything and your smoothie is ready to be served ! I used basil leaves from my garden for the fancy look but you can get more creative with anything from your garden or fridge.


HAPPY NEW YEAR Everyone !! Have a yummy and healthy year ahead :)

Ajanta from Walnut Creek

Traditional Fruit and Nut Cake

   The credit for this cake recipe goes to The Duffadars !! This was the first cake I ever baked and is the most frequently made one in our oven . I have been following this blindly since Hetal passed me her family recipe over an email a few years back. The  baking bug has been biting me since last few days and this evening the irresistible urge made me try the recipe yet another time ;  I was not failed this time either :) The room still smells of freshly baked cake and adding onto the holiday vibes.

Fruit and nut Cake

Prep Time : 20mins
Baking Time : 35 mins
Serves : 4-8

Ingredients:

• 1 cup flour
• 1 cup sugar
• 2 eggs
• 125 g butter ( 1 and 1/4 sticks)
• 1 tsp vanilla essence
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/2 tsp cardamom powder
• 1 cup nuts etc ( cherries, raisins and cashews; I added crumbled pethas I got from my recent India visit)

Method :

• Preheat oven to 350 F.
• Mix butter, sugar and eggs using a hand blender.
• Add in other dry ingredients slowly to ensure uniform mixing.
• Bake for 35 mins.

Serve warm with icecream !! Heavenly :)

Keep Baking !

Happy Festive Season ,

Ajanta from Walnut Creek

Fishy Chocolate Cake

One of our friends' child, Z is learning to talk and his vocabulary is increasing manifold. One evening, they came over for dinner, and we were having a relatively quiet evening when suddenly little Z pointed at a tea -coaster and said 'Feeesh'! We all burst into a laughter. That was probably the first word he spoke all evening.

It was Z's 3rd birthday and we decided to get him a set of magnetic fishing poles to 'reel in' all the 26 letters of the English alphabet that were engraved on foam shaped like fish. Keeping with the 'fishy' theme, I baked a simple chocolate cake and shaped it into a fish. Little Z's reaction was priceless, and worth every minute of work that went into it. Here it goes -

Time: 2.5 hours (baking, cooling and frosting)
Serves: 6-8 persons

Cake:
I simply followed my tried and tested recipe for a basic chocolate cake here, except that I used regular cocoa powder instead of dark cocoa powder. Since I wanted to shape it into a fish, I baked it in a single layer square 9x9 inches cake pan.

Frosting:
1-1/2 sticks of unsalted butter at room temperature
1-1/3 cups of powdered sugar
Food coloring of choice (optional)
M&Ms (sorted according to color)

• Whip the butter with sugar into a light fluffy frosting, about 5-8 minutes. 
• Add food coloring of choice. I did not want a white frosting for a child's cake, so I added a few drops of blue and yellow food coloring gel to get a light pastel green color. Set aside.

Shaping the cake:

• Once the cake is completely cooled, gently score out the body of a fish. Cut long the score marks using a serrated knife.

• Place two of the cut out corners along the lower half of the body, to form the fins. Take one of the remaining corners to make the tail. Gently pick up each part and place it on a tray. Trim edges to get desired shape. Attach with toothpicks so the fins and tail stay in place.

• Before frosting, tuck in strips of parchment paper under the cake sides that can be removed after frosting for a clean finished look.

• Using a offset spatula, spread the frosting evenly on the cake, starting from the centre and working your way out. Frost the sides and edges completely. 

• Time to let your imagination run wild. Decorate with M&Ms or any other topping of your choice. I chose M&Ms because Little Z likes to call them gems :)

• Remove parchment strips for a complete and clean look.

It was a colorful and bright fish, for a happy little 3 year old :)

Bon Appetit! 

Hetal from Houston

Diwali Special - Ghughra

It is the festival season that makes us all nostalgic. There are so many wonderful memories of Diwali that I don't know where to start. As we were growing up, we watched Baa and Mom whip up wonderful snacks and sweets for Diwali. The Saat-padi nimki (7 layered salty snack), fafda, mathia and my favorite Ghughra were quintessential and almost synonymous with Diwali in our house. Diwali was the only time Mom would undertake the massive task of preparing them. Ghughra making time for almost like an assembly line - My sister dividing the dough into small balls, I rolled them into flat discs, Baa would fill and close them and Mom would fry them into crispy golden deliciousness.

Ghughra

All through the process, I would be eagerly waiting for that first bite of the Ghughra I'd been waiting to eat since last Diwali! Often, I begged Mom to make it at other times of the year, but she never agreed. I now know that it is an undertaking that she was willing to go though only once in a year! :)

This year, Diwali came a bit early in my house with my parents visiting us here. As a pleasant surprise, Mom agreed to make all the Diwali goodies for me before they returned back to India. Needless to say, we heralded the festive season with delicious Ghughra. Here it goes:

Prep time - 2 hours
Yield - 35-40 pieces

Ingredients:

Filling:
400 grams Khoya/ Mava (room temperature)
1/3 cup chopped cashews
1/4 cup almonds
1/4 cup pistachios
1/3 cup raisins
2/3 cup sugar or more to taste
1 tsp cardamom powder
1/2 tsp nutmeg powder

Dough:
11/2 cups All purpose flour
Pinch of salt
1 tbsp ghee
Water

Ghee for frying

Method:

Filling:

Khoya filling

• In a medium pan, roast the mava/ khoya until slightly golden brown and aromatic. Stir continuously.
• Crush all the dried fruits into a course powder in a grinder. Gently mix the dried fruits with the roasted mava, stirring continuously. 
• Add raisins, cardamom powder, nutmeg powder and sugar.
• Stir for 5 minutes till sugar is evenly mixed and remove from heat.
• Let it cool completely.

Dough:

• Mix all purpose flour, salt and ghee together. 
• Add small amounts of water as required and knead it into a soft dough. 
• Divide the dough into small penny sized balls and cover with a damp cloth.

Ghugra making: 

• Once the filling is completely cooled, start rolling the dough balls into small discs, much like puris. 
• Take a tablespoon of the filling and heap it on one side of the disc. Gently fold the other half of the disc on top of the filling, to make a half moon shape.
• Now pinch the dough on the end of the semicircle and twist it to seal the edges. This can be done using a fork, too. Just gently press a fork tongs on the dough edges to seal and ensure that the filling does not pop out while frying.

Dough edges pinched and twisted to seal the filling inside

• Repeat until all ghugras are ready to fry.
• Fry in ghee till golden and crispy.

Golden delicious Ghughra

I'm glad Diwali came early to my house :)

Bon Appetit!

Hetal from Houston

Pineapple Kheer

This Diwali celebration was a little bit different. It was just the two of us in our new nest in Walnut Creek, CA - far away from the friends we usually celebrate with. Its a new place that promises a new life but memories of good times spent with friends lingered ... I was missing fun we all had cooking together. 

What better way to feel better than to whip up some new recipe for Diwali. I decided to make something simple yet new for the Lakshmi pooja. Rice kheer is simple…and pineapple is our favorite fruit!! There you go… Boom! It took me less than a minute to decide to put them together. 

So I looked up recipes online (a.k.a due diligence) and finally thought the best way would be to stick to the way our Didu (grandma) made kheer and then add pineapple to it. After all, Grandma knows best! Here it goes-

Prep Time: 5 mins

Cook time : 30-40 minutes

Serves : Should be good for party of 4-6.  It was a lot  for just the two of us, so I froze most of it in small plastic containers for much needed portion control!

Ingredients:

Ingredients for pineapple kheer

Milk - 11/2-2 cups (Any type)

Rice- ¼ cup

Sugar

Fresh Pineapple – ½ cup diced into tiny pieces

2-3 Cardamom pods

Raisins (optional)

Saffron -  few strands

Almonds (Sliced)

Method:

• Soak rice in water for about 30 minutes. Strain and set aside.

• Heat milk and let it boil. Add pre-soaked rice to boiling milk.

• Add sugar and stir till dissolved completely.

• Add cardamom, saffron and almonds.

• Add pineapple last and simmer for no more than 2-3 minutes to prevent milk from curdling.

• Garnish as you desire. I garnished with saffron, almonds and freshly cut pineapples.

• Serve warm or chilled.

Pineapple Kheer

We thought it was different and tasty …pineapple flavor gave the rice kheer a new twist!!!

Hope you will like it.

Happy Diwali!

Ajanta from Kunming, China this time! :P

Turkey lasagna with caramelized onions

      My friend Tanushree had just got done with a major presentation and it was a good reason to celebrate. She is one of my best cooking buddies but sadly we do not get chance to spend time in kitchen together very often.. Made good use of one such rare evenings with all smiles !! Lasagna was the first Italian dish (leaving pizza aside) I have ever tried.  This dish was an experiment since I have forgotten how I made it a year ago. Thanks to our blog that the recipe is getting noted down this time ..for you and me :)
The Turkey lasagna with caramelized onions turned out to be delicious and all of us ate way more than we could / we should.

Serves: 6-8
Prep Time: 30 mins
Cook Time : 30 mins
Ingredients:

• Lasagna sheets (~ 10 sheets)
• Ground turkey (1lb); Can be substituted with chicken or more veggies like cauliflower, mushroom to make veg lasagna.
• Olive oil / butter (2 tbsp)
• Shredded mozzarella cheese (2-3 cups);
• Onion (1 medium sized sliced)
• Garlic (4 cloves chopped well)
• Red and yellow peppers ( 2-3 medium sized, sliced);
• Tomatoes (1 -2 chopped)
• Cilantro (3-4 tbsp chopped )
• Italian seasoning (2tbsp); 
• Ground black pepper (2 tsp)
• Ground thyme (1 tsp)
• Hot sauce and ketchup (to taste and optional; I like HOT food )
• Salt (to taste)
• Cilantro leaves for garnishing
• Caramelized onion rings for garnishing.

Method :

Turkey filling

• Preheat oven at 350 degrees F.
• Bring water to boil in a large container (so that lasagne sheets fit intact) and add sheets. Boil for 10-15 minutes with intermittent stirring. Drain hot water and rinse with cold water to prevent sheets from getting sticky. Set aside.
• Turkey Filling: 
• In a small pan, heat 1 tsp olive oil, and add onion rings and allow them to cook in low heat until caramelized. After few minutes add garlic. Fry well for ~ 5 mins.
• Add chopped peppers now and cook for another 5-10 mins. 
• Add  tomato and turkey/ chicken and mix well.
• Add spices (italian seasoning, thyme and black pepper) and stir everything well.
• Cook covered  in medium flame for ~ 20 mins. Allow the filling to cool slightly before layering.

Layering the lasagna

• Layering:  
• Layer a  9 inches by 12 inches pan with 1/ 3rd of lasagna sheets. 
• Add layer of cooked turkey on it (about half ). 
• Sprinkle Mozzarella cheese and add hot sauce and ketchup on it. 
• Repeat layers one more time, ending with lasagna noodles on top.
• Cover with aluminum foil and bake at 350 F for 30 mins. 
• Caramelize onion rings separately in 1 tsp olive oil.
• Garnish with caramelized onion rings, cilantro and Italian seasoning.

Serving Merlot from Whole foods with this dinner was an excellent idea !!
Recipe might seem a little complicated (blame my novice writing style) but it's not...It is surely time consuming so can be saved for special nights, or done ahead of time. :)  Give it a shot.

Buon apetito!!

Ajanta from Amherst


PS : Sorry that I did not take a final pic of it !! 

Malabari Paratha or Porota

Every time someone's parents are visiting, the rest of us literally beeline to eat 'homemade' food. Recently, we were invited by our friends for some authentic 'homemade' food from Kerala. I landed a couple of hours early to learn how to make Malabari Porota from my friend's father-in-law (FIL). I brought one 'handvo' as offering for my 'guruji'. I will save the handvo recipe for another post.

It was an interesting afternoon. My friend's FIL speaks only Malayalam, and a few words of English. I do not speak Malayalam at all. All afternoon, we communicated through my friend as the translator, or using sign language. He asked me how I made the handvo, and I showed him by pulling out the ingredients from their pantry, their fridge and sometimes even Google images. He clearly laid out the ingredients necessary for the porota for me, and then asked me to write the recipe. He patiently posed for each picture that I wanted to click while he made the porotas. In the end, he made me try a couple of porotas, and even gave me 'homework'- to practice making them at home and make some in front of him before they leave for India in two months!

I guess love for food transcends language and cultural barriers!

Serves: 6-8 persons
Ingredients:
3 cups all purpose flour
11/2 cup water
Salt to taste.
Oil for rolling and frying

Method:

• In a large bowl, place three cups of all purpose flour. Dissolve salt to the 11/2 cup of water. Now knead the dough carefully for a long time till the dough is semi-soft, not sticky at all. Cover with a damp cloth and let it rest for 30 minutes.



Dough balls

• Divide the dough into dough balls about the size of a tennis ball. Each dough ball would make two porotas. Baste some oil on them, cover with damp cloth and let them rest for atleast 30 minutes.

• Grease the countertop with oil. Apply some oil in your palms. Take one dough ball and flatten it with the heel of your palm till it is about a 6-7 inch disc, of even thickness.
• Place right fingers under the disc facing the top and the left fingers on the top left side of the dough disc, facing the counter. Flip your hands around while holding the dough so that the right hand fingers are now facing the bottom/ counter and the left hand fingers are facing the top. Repeat. Dough will gradually stretch and become thinner. Dont worry if you make any holes. It will all be covered up in the end.



Divide the stretched dough with the back of a spoon

• Once it is thin and almost transparent, divide it into two equal parts with the back of a spoon or a knife. Holding the two ends of one piece, stretch slightly till it folds into a long rope/ ribbon. Roll from one end, into a rosette and tuck the other end under it. Repeat for the remaining dough. Cover the rosettes with damp cloth and let it rest for another 30 minutes. I tried to capture the entire rolling process over here.

Little dough rossettes

• Grease the heel of your palm with oil. Take one dough rossette and gently pat it into a disc, about 6-7 inches in diameter. 
• Heat a griddle and cook the porota on both sides till it is golden brown in color.
• Place the cooked and still hot porota on the countertop and slap to crush it between your hands, so that it becomes fluffy and flakey. Be very careful, as the porota is very very hot. I did it only after the porota was slightly cooler. Its easier to see the crushing in the video here.
• Serve with a curry of your choice. 

Bon Appetit!

Hetal from Houston

Chocolate Cupcake with Mocha Frosting

Cupcakes are always safer to bake as we can control the portion size and it takes lesser time. So last week for a friends get together, I decided to bake very simple chocolate ones. Never doubt the power of chocolate :P  Wanted it to look a little fancy and hence decided to use mocha frosting;  I love mocha :D and this recipe has been tried and tasted by a friend so I gave it a shot.

Packed tight and ready to go  :)

Prep Time: 30 mins
Baking Time: 30 mins
Serves: I never comment on that ;) it made 12 cupcakes though!

Ingredients :

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour 

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs ( room temperature) 

1 teaspoon vanilla extract

1/2 cup sour cream

Whipping cream - 1/2 cup

Instant coffee powder - 1/4 tsp

Milk chocolate - 0.5-1 oz / 5-6 cubes ; this depends on your love for chocolate

Method:

Cake:

• Preheat oven to 350 degrees and prep 12-cup standard muffin pan with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
• In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. 
• With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full.
• Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• While cupcakes are in oven, prepare the frosting.

Frosting:

• Melt the chocolate in a microwave at low power.
• Add coffee powder and blend well to make sure there are no lumps. Let it cool.
• Whip the cream with electric mixer till it forms stiff peaks and add the chocolate mixture to it. 

Tip from friend:  If you don't want to add chocolate, you can mix the coffee with a few teaspoons of whipping cream or milk and then add it to the whipped cream.

Cool cupcakes in pan for 5 minutes; transfer to a wire rack to cool completely, then spread with frosting using a table knife or small offset spatula.
Decorate with grated chocolate, walnut / almonds or anything of your choice.

Enjoy baking! Bon Appetit ...

Ajanta from Walnut Creek, CA this time :)