Creme Brulee (custard topped with soft caramel)

Thanks to my French colleague Laura for introducing me to Crème brulee - just tastes so yummy.

It was in SFO downtown cart. 

This is rich custard base topped with a layer of soft caramel. This is  known as burnt cream, consists of rich custard base topped with a contrasting layer of hard caramerl, served cold.

I tasted nutella with strawberries but this is also available in vanilla, lemon, orange, rosemary choco, green tea pistachio and coconut flavours

The Crème brulee is usually served in discs of caramel and put on top of the custard just before serving, sugar is sprinkled onto the custard and then caramelized with a butane torch

PESARATTU (Green Lentils ) Dosa

 

HAPPY MOTHER'S DAY !!!!

My mothers day breakfast was done by my boy grinded and my girl made the pesarattu (  green lentils dosa)

Pesarattu (green lentils) Dosa is South India special dosa - very healthy and tastes very good   .... also this is a very popular South indian Breakfast, often it is served with Sambar, Chutneys like Peanut Corriander, Ginger and or Coconut chutneys. 

PREPARATION:

INGREDIENTS:

• Green Lentils - pesalu 2 cup   
• 
• Fenu greek seeds 
• Ginger 
• Green chillies 
• Onions  
• Salt as per taste
• Oil( optional) 

 GINGER and COCONUT CHUTNEY - refer to chutney section

PREPARATION:

• Wash the green lentils ( pesalu) and then Soak them in water over night
• Remove the water and then Grind the lentils in the morning, try to add as much little water as possible
• After grinding you will need to find it to be soft as paste and add little soaked dal for texture
• Add Ginger, Salt to the grinded dal - this is as per taste
• Chop green chillies, onions and curry leaves to the dal mix 
• Take thin layer of batter on hot tawa makes the Pesarattu dosa.Garnish the dosa with cut onions

EAST or WEST - Dosa is the best !!!!

Serve hot Pesarattu with warm Sambar , Peanut Corriander Chutney, Ginger Chutney and or Coconut chutney - have a fun filled breakfast or add to it to your meal and enjoy it heartily with your friends and family.

Try this great yummy recipe that melts in the mouth and let me know how it came - Leave your comments!!!!

Plantain Curry / Raw banana curry /Arati Kaya Kura

This is RAW banana curry / green plantain curry /  green banana curry also in Andhra popularly called as Arati kaya kura- tastes very good, I learnt this traditional recipe from my mother who is a terrific cook and
we used to enjoy this curry so much.

There are two ways one can make plantain curry - the wet ( boiled) or dry ( fryed) style - both taste very good.  Also there is "ava" pettina arati kaya kura style - you need to grind ava( mustard seeds) and red chillies - tastes really good. Serve the plantain curry with hot rice and ghee.

INGREDIENTS:

•  2 plantains - peeled
•  ginger 
• green chillies 
• onions
• salt ( as per taste)
• oil - 1 table spoon 
• lemon - 1/4 table spoon / tamarind paste
• jaggery ( optional)
• corriander leaves
• Seasoning - red chillies, mustard seeds, cumin seeds,  turmeric powder, curry leaves
• AVA is grind mustard seeds and red chillies

PREPARATION:

1. DRY PLANTAIN CURRY:

• Take the plaintains and cut them into small pieces
• Cut the onions 
• Grind green chillies and ginger as fine paste
• Finely chop the corriander leaves 
• Take a pan, add 1 table spoon of oil and season the onion til they turn golden brown 
•   Add red chillies, ginger green chillie paste and green curry leaves 
• Add plantain to the seasoned stuff - fry for about 10 minutes 
• Add lemon/tamarind paste for taste
• Add jaggery if you like the curry to taste a little sweet 
•  Serve the plantain curry with hot rice and ghee

2. WET PLANTAIN CURRY 

• Add little salt and boil the plantains in pressure cooker
• Take the boiled plantains and cut them into big pieces 
• Grind green chillies and ginger as paste and set it aside. 
• Take a pan, add 1 table spoon of oil, season the onions till they turn golden brown
• Add red chillies, ginger green chillie paste and green curleaves 
• Add lemon/tamarind paste for taste
• Add jaggery if you like the curry to taste a little sweet 
• Add cut plantain to the seasoned stuff and fry for about 6-7 minutes serve with hot rice and ghee

Rajma Recipe ( Red Kidney beans)

Kidney beans are rich in soluble fiber and very good source of protein, iron and other good stuff. Helps cleanse the digestive tract and huge blessing to all vegetarians - Serve hot rajma with roti, paratha, naan or tortillas


This is my customized recipe by adding broccoli and sweet potato to rajma - so all good stuff is in there to already wonderful rajma  .... this is a huge plus. Your friends and family will thank you big for that ... it is totally worth the preparation time except for you need to plan a bit by soaking them over night :-) 

INGREDIENTS:

• Rajma ( Red kidney beans) - 2 cups 
• Sweet potato  (Sweet potato are also high in calcium, folate, potassium and beta-carotene antioxidant and they are the #1 most nutritious vegetable because they such are so nutritionally rich) 
• Broccoli ( the crown jewel of nutrition, high in vitamin C, fiber and the iron booster) 
• Onions 
• Green chillies(optional) 
• Corriander leaves 
• lemon juice - 1 table spoon 
• Oil - 1/2 table spoon
• Seasoning - mustard seeds, red chillis, cury leaves and salt 
• Garam masala ( for taste) 

PREPARATION:

• Soak red kidney beans ( rajma)  over night and the next day boil them in pressure cooker(do not wash or throw away the soaked water use the same to boil) 
• Bake the vegetables sweet potato and broccoli
• Cut the vegetables onions, chillies into fine small pieces 1/4 cm and other vegetables too
• Season the onions and chillies , add curry leaves to that
• Add baked broccoli, sweet potato and salt to the seasoned vegetables. 
• Now add lentils (red kindey beans) to the above seasoned stuff and mix well 
• Garnish with chopped corriander leaves

Try the above recipe and let me know how you like it  :-) 

Chocolate Cake & Muffins - Rainbow sprinkles

Little baker in our family - my daughter she loves baking especially her favorite chocolate muffins / cake and top it with lovely beautiful rainbow sprinkles.... any day!!!

Yummy Mango n Kosambari Salad

Kosambari Salad

Like many of you i am great salad fan - salad any time ...  as breakfast, with lunch or dinner ... especiallay this one it is very healthy and yummy tasting ... 


I learnt this vegetarian recipe from my kannada friend - again high in protein and very easy to prepare with raw vegetables and lentils - no cooking  :-) :-)  


The yummiest part of the salad is adding mangoes to the sprouted beans ... especially In summer you get fine mangoes - not the raw ones, they need to be little ripened one which really adds so much taste to this salad. Yummy and healthy !!!

INGREDIENTS:

• Moong dal  - 1 cup - soak over night
• Ripened Mango - 1/2 ( peeled one)  
• Salad Cucumber - 1/2 
• Onion - 1/2
• Pepper - Yellow, Red and orange ( love the peppers any time  ) 
• Green chillies (optional) 
• Coconut grated (optional) 
• Corriander leaves 
• Oil - 1/2 table spoon
• Carrot - 1/2 cup fine grated ( optional) 
• Seasoning - mustard seeds, red chilli, cury leaves and salt 

PREPARATION:time 10 minutes or less 

• Soak moong dal over night ... wash Moong dal well the next day morning and remove the water ... 
• Moong bean sprouts are the best ( you also get sprouted mung beans in stores if yo do not want to go through the soak moong bean process)
• Finely chop cucumber, onions and peppers ( great colors ) into 1/4 cm size
• Mangoes - they need to little long and thin
• Carrot - it needs to fine grated 
• Season the onions and chillies 
• Add the vegetables, lentils to the seasoned stuff and mix well 

Yogurt land

Kids love Yogurt so much - Thank you Yogurt land  - Its really

Yummy frozen yogurt - Red velvet cupcake and Dutch choco with lots of gummies

My favorite is mango, strawberry mix :-)  

Hot Dosa with ginger and corriander cocunut chutney

Nothing tastes like home made "hot hot dosa" with fresh "ginger" chutney and add spicy "cocunut corriander "chutney to it ...yum yum!!!


If you ask me dosa are good for all day i.e served as breakfast, lunch, brunch or goes with your dinner. 


Dosa is very common breakfast / tiffin in South INdia - popularly called as Dosa in Andhra Pradesh, Dose in malayarla ... it is made out of lentils and rice - now Dasa are available all around the world. 


The key is serving them hot and chutneys served fresh - most popular chutneys that go with dosa are cocounut or cocounut corriander chutney, ginger chutney, tomato chutney, sambhar, aloo curry ... 


INGREDIENTS:
Rice - 2 cups
Lentils - 1 cup 
Urad dal - 1 cup 
Fenu greek seeds 


PREPARATION:


Soak rice and lentils over night and grind them the next morning - Leave for about 2 /3 hours for the batter to taste well.


Thin layer of batter on hot tawa makes the dosa. There are many different types of dosa like paneer dosa, masala dosa, rava dosa, chilli dosa, palak dosa ...


EAST or WEST - Dosa is the best !!!! Try hot hot dosa at home and leave your comments how it came !!!

Chai Spiced multi-grain cereal for breakfast

Tried chai spiced multi-grain cereal for breakfast for the first time. Its 5 organic whole grains , flax seeds and the taste was just so wonderful!!!

Walnut Rice Recipe

 WALNUT RICE RECIPE

51520

INGREDIENTS

• 2/3 cup chopped walnuts
• 1/3 cup chopped onion
• 1 tablespoon sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 3 tablespoons butter
• 1-1/2 cups hot water
• 2 tablespoons soy sauce 
• 1-1/2 cups fresh broccoli florets
• 1 cup uncooked instant rice

PREPARATION

• In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

NUTRITIONAL VALUE

Walnuts - Among all nuts walnuts are number 1, t’s because walnuts were found to have more antioxidants -- and better-quality antioxidants -- than other popular nuts tested,and Antioxidants protect cells against damage caused by harmful molecules known as free radicals. 

Your mondays can be sweeter with art-ful sweets

http://sfmoma.me/wW0y2p -  inspired by Rothko

Badusha Sweet Recipe

BADUSHA SWEET RECIPE

Badusha, this sweet is very popular in INDIA, soft and creamy - since my childhood this has been one of my favorite sweet it is a "Special" delicacy - it is also popularly known as "Badushahi" or "King of Sweets" - tastes yummy, very easy recipe. Great add to any festive occaion, special occasions celebrations with friends and family.

I learned this recipe from my mother who is a great cook and my father was great fan of all her dishes especially sweets and we as kids used to finish off the badushas on the day they are made ... LOL!!! Many of our festive family moments tied up with this sweet ...  And now my husband and our kids love badusha so much  .... sharing the recipe .... Try it and let me know how it tastes!

why this sweetu sweetu aa ..di? ...loveu loveu oh my loveu ...  i love u so much sweetuu ..

outside coldu coldu sit situ homeu then eatu eatu sweetu  ..  tastes so goodu  go to party eatu sweetu  tastes so goodu ... 
go to hotelu eatu sweetu  tastes so goodu

why this sweetu sweetu di/ sweetu goodu      but hateu caloriesu  no choice you become fatu
night think now no sweetu    ... morning feel eat one sweetu  ... later we can work outuuu
great idea but ask whyu troubleu  .... because it tases so gooduuu....


INGREDIENTS:

• Maida - All purpose flour - 1 cup
• Baking Soda - 0.5 spoon
• Ghee - 2 spoons
• Rice Flour - 2 spoons
• Sugar - 1 cup
• Water - 1.25 cup
• Oil for frying
• Elaiche powder ( cinnamon powder if you like)

PREPARaTION: Time : 20 minutes

• Mix the all purpose flour with 1 spoon of Ghee and 1 cup of water. 
• Keep it aside for about 10 minutes or so
• Prepare the Sugar Syrup by adding water and sugar - you need to get a "single" string for the sugar syrup
• Make small balls out of the dough and press them in the center

• You could take a knife and make some fine designs 

• You could roll the edges nicely - when you put in oil it should not open - press the edges lightly  

• Add oil in a pan, heat and add these balls slowly into the oil
• Occasionally stir in between and so take them out when you see the color of the rolls turning golden brown and then you can take them out
• Add the fryed Badusha's  directly in the sugar syrup
• Remove from Sugar syrup and serve the sweet 
• Add cashenut/pistachi and press in the middle of the Badusha  - even for presentation it looks very nice
• You can even try mini Badusha - basically the recipe is same just that they come in small in size

This Awesome Badusha sweet will sure bring water in your mouth - Try this recipe this holiday season, share the sweet with your friends and family and Let me know how it came out - do not forget to post your comments.

Also i wrote a parady song on "Why this kolaveri kolaveri di ? ... aa di ? "  ... on sweet - check it out ...

why this sweetu sweetu aa ..di?

loveu loveu oh my loveu
i love u so much sweetuu ..
outside coldu coldu sit situ homeu then eatu eatu sweetu
tastes so goodu 
go to party eatu sweetu
tastes so goodu
go to hotelu eatu sweetu
tastes so goodu

why this sweetu sweetu di/
sweetu goodu
but hateu caloriesu
no choice you become fatu
night think now no sweetu
morning feel eat one sweetu
later we can work outuuu
great idea but ask whyu troubleu
because it tases so gooduuu....

MAMIDI RAITA ( MANGO YOGURT DISH)

MAMIDI RAITA ( MANGO YOGURT DISH) - Article contributed by Dr M. Vineet Kumar, Hyd

INGREDIENTS:

• 1/4 tsp Black Mustard seeds 
• Salt as needed
• 1 Red Chilly flakes 
• 1 cup Curd 
• 1/2 tsp Sugar 
• 2 slightly Riped Mangoes 
• 1 tbsp Chopped Onion  
• 1 tsp Oil 
• 1 Green Chilli, finely cut 
• 1 tbsp Grated fresh Coconut 
• 1 tsp Mustard Powder 

PREPARATION:

• Peel and sliced the mango in small cubes.
• Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
• Whisk together and add to the mango cubes.
• Stir.
• Heat oil in the pan.
• When hot add the mustard seeds.
• When seeds begin to pop, add the red chilli and onion.
• Let the onion turn brown.
• Take off the fire and add to the curd mixture.
• Mix well and serve at room temperature or cold.
• Add coriander leaves.
• Let all flavors mix together

TRY MAMIDI RAITA today ...and leave your comments !!!! 

  

ALU BONDA

ALU BONDA - article contributed by ANNADATHA PRABHAKAR. VIZAG


INGREDIENTS:

• FOUR TO FIVE MEDIUM SIZED POTATOS, 
• TOMATOES
• GREEN CHILLIES
• OIL

PREPARATION:

• Boil the potatoes and PEEL THEM , 
• ADD TOMATOES - NICELY CUT IN SMALL BITS
• ADD GREEN CHILLIES CUT INTO FINE THIN PIECES, 
• ADD SMALL CHOPPED ONIONS, 
• ADD CORIANDER LEAVES FINELY CUT, 
• ADD RED CHILLY POWDER
• SALT REQUIRED QUANTITY
• MIX ALL INTO FINE DOUGH , 
• MAKE IT INTO SMALL ROUNDS, 
• IN A VESSEL, ADD BESAN POWDER WITH SALT, CHILLY POWDER AND WATER TO MAKE INTO SEMISOLID PASTE. 
•  NOW DIP ALU DOUGH ROUNDS IN BESAN MIX .  
• KEEP GROUNDNUT OIL IN A KADAI HEAT WELL .
• JUST WHEN FUMES COME, PUT ALUDOUGH BASEN ROUNDS INTO OIL AND FRY THEM TILL GOLDEN RED. 
• REMOVE THEM AND SPREAD IN A NEWSPAPER TO ABSORB
• EXCESS OIL.  

EAT WHILE HOT. .  YOU CAN ALSO TRY EATING BONDAS WITH RICE AND MIX WITH VANTANOONE.  IT WILL BE SIMPLY SUPERB,  PL TRY AND LET ME KNOW.

Garelu or Vada

GARELU or VADA

For any festival occasion gare or vada is offered to god in South India - Dasara, Diwali /Deepawali, Sankranthi, Ganesh Pooja, Ugadi (New Year)  .... also this is a very popular South indian Breakfast, often it is served with Sambar, Chutneys like Peanut Corriander, Ginger and or Coconut chutney. 


I made Garelu for my boys birthday as he likes GARE so much ...

INGREDIENTS: 

• Urad Dal ( Mina Pappu) - 2 cups
• Oil for frying 
• curry leaves / corriander leaves
• Ginger
• Green chillies
• Salt as per taste
• Onions ( optional) - for festivals i do not use onions

PREPARATION:

• Wash the urad dal and then Soak dal in water over night
• Remove the water and then Grind the dal in the morning, try to add as much little water as possible
• After grinding you will need to find it to be soft as paste and add little soaked dal for texture
• Add Ginger, Salt to the grinded dal - this is as per taste
• Chop green chillies and curry leaves to the dal mix
• Heat oil in a pan
• Take small amounts of dal and make nice rounds and a hole in the middle
• Fry till they turn golden brown in color 

Serve hot Vada / Gare with Sambar , Peanut Corriander Chutney, Ginger Chutney and or Coconut chutney - have a fun filled breakfast or add to it to your meal and enjoy it heartily with your friends and family

Try this great yummy recipe that melts in the mouth and let me know how it came - Leave your comments!!!!

Traditional Mediterranean Falafel Recipe

FALAFEL

Falafel is one of the traditional Mediterranean delight, I learnt this vegetarian recipe from my colleague, this is high in protein and very easy to prepare.

INGREDIENTS:

• Falafel mix - 1 cup ( mix is ground chickpeas, fava beans and spices) - you can get this from any mediterranean store
• Water - 1/2 cup
• Olive oil - 1 spoon
• Salad - Lettuse, Cucumber, Tomato, Onion and Carrot
• Sause - Tomato / Yogurt / Sesame as per taste

PREPARATION:

• Add  water to Falafel mix, mix well and add 1 spoon of olive oil
• Now leave the mix to stand for about 15 minutes
• You can either fry the balls in oil till they turn golden brown or bake them ( i prefer baking)

• If you want to Bake, Preheat the oven for about 20 minutes to 350 F
• On the baking sheet place the small 2 inch round balls, lightly spray olive oil
• You can either make them as balls or make them flat rounds( like pooris) 
• Bake for about 25-30 minutes - you will see they turn into crispy balls

Add Falafel Balls in Vegetarian Sandwich or Veggie Burgers or as stuffed Pita Bread

Try this nutritious recipe at home and let me know how it tastes - Do not forget to leave your comments!!!