Orzo-Cranberry Salad

This is a great, refreshing salad which is great for weekend brunches or paired with kebabs or grilled meats. I had served it with the Tandoori wrap for Sunday brunch and complimented the meal really well.

RECIPE: Orzo-Cranberry Salad
Ingredients

1 Cup Orzo, uncooked
1 Yellow Zucchini, diced
1 Green Zucchini, diced
1 15 Oz Can Garbanzo beans/Chickpeas
1/2 Cup Dried Cranberries
1 tsp Cumin seeds
1 Tbsp Olive oil
1/4 Cup Red wine vinegar
Salt and Pepper to taste
1/4 Cup Coriander leaves, finely chopped.

 Method

1. Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch.
3. Add the rest of the ingredients and toss well.
4. Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.NOTE: You can eat this salad hot or cold. I like mine chilled but it is totally a personal preference.

Step-by-step process,

Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.

Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch. Add the rest of the ingredients and toss well.

Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.

Enjoy!! its simple yet delicious.

Blackberry-Almond Bruschetta

Fresh Blackberries

I love blackberries in any shape and form. They are a powerhouse of anti-oxidants and fiber plus low in sugar and calories.

Most of the times I totally ignore the recipe on backs of boxes or the ones that come with cream cheeses/yogurts etc. I hit the jackpot with this one. Thank you Cascadian Farms :) I got some blackberries in this brand and this recipe was on the bottom of the box. It caught my eye and looked very interesting so had to give it a try. I have made it a few times since including for a friends baby shower and it has been a hit everytime. Its quick, easy, looks amazing and who ever heard of a sweet (not too much) appetizer.

I have adjusted it to my liking and I can see it served for tea-parties, brunches, kids birthday parties, wine parties, Super bowl party...you name it and this will fit right in and will be gobbled up fast so make sure you have extras (double recipe).

Took this platter to a friends Wine tatsing get-together last night...

RECIPE: Blackberry Almond Bruschetta
Ingredients
1 French loaf, cut into 1/2"cross sections
Olive oil Cooking spray
2 tbsp granulated sugar
1 package (8 oz) Full fat or reduced-fat cream cheese, softened
1 to 2 teaspoons almond extract or Vanilla extract
1/4 Cup powdered sugar
10 oz Fresh or Frozen blackberries, thawed, well drained
1/3 Cup sliced almonds, toasted, coarsely chopped
3 tbsp powdered sugar
Mint and Chocolate sauce for Garnish


Method
1.Heat oven to 350°F.
2.Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated, sprinkle with granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.
3.Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed. Spread cheese mixture evenly on toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.

NOTE: To Toast Almonds, Spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Step-by-step process, 

Heat oven to 350°F.

Cut ends off loaf; cut loaf crosswise about 1/2 inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated, sprinkle with granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.

Meanwhile, in small bowl, beat cream cheese, almond extract or Vanilla extract and 1/4 cup powdered sugar with electric mixer on low speed. Not everyone likes the taste of Almond extract so you can use vanilla instead. Spread cheese mixture evenly on toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. Garnish with mint leaves and a drizzle of any Chocolate sauce you might have (even an ice-cream topping). You are all done.

Anywhere to go this weekend, now you know what to make. It is quick, easy and looks like a million $$$.

Best-ever Brownies

I find myself writing the words quick, easy and simple over and over but to be honest the recipes I have made with you are truly super quick and easy.  We are all so busy with jobs, kids and life in general that meals don't take priority anymore. These are recipes for on the go people who still want to eat healthy, nutritious and flavorful food that does not take long laborious hours to make.


I am making some of my tried and tested recipes (that I have given a 5 star rating) and some first timers that are on my "To try" list. Tangerine cake was the first timer that got 5 stars from a whole host of people.


I have been getting emails with pictures and comments from people who are trying the recipes and it is very heart warming to see that they are liking my food. Again, I thank you all for taking the time out to send me feedback. It really gives me insight and lets me know how to improve and what you really like to see on the blog.


That said, let me talk about today's recipe. This has to be hands down the best brownie recipe ever. I have about 70 of them (literally) and this is the ultimate ooey-gooey, pure Chocolate indulgence that I can't lay my hands off of. I think that should say it all. You can whip it up when you get that last minute call from your friend that they are coming over for a visit. You can make it in 30 minutes and I am including the baking time in there too. Now isn't that a quick, easy and simple recipe...(seriously!!!)


These make perfect little gifts too. You can mix together all the dry ingredients and put in a jar or put it in a ziploc bag and stick it inside an oven mitt. Attach a little card with a ribbon and have instructions on how to add the wet ingredients and baking time on it. I have given these as gifts to my kids teachers and friends and they have really appreciated it.

RECIPE: Best-ever Brownies
Ingredients

1/3 Cup cocoa

1/2 Cup flour

1/4 Cup semi-sweet chocolate chips

1 Cup white sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1 tsp vanilla

1/2 Cup oil

2 eggs

1/2 Cup Walnuts, chopped (optional)

Method

1. Preheat the oven to 350 degrees F.
2. Mix the first 6 dry ingredients in a bowl.
3. When you are ready to bake brownies, mix 1 tsp vanilla, 1/2 cup oil and 2 eggs in a bowl.  Gradually add the dry ingredients and mix well.
4. Optional: you may add 1/2 cup chopped nuts.
5. Bake in a greased 9” X 9” pan for 20-25 minutes.

Step-by-step process,

Preheat the oven to 350 degrees F and spray a 9 by 9 baking dish with some oil.


Mix the first 6 of the dry ingredients: 1/3 Cup cocoa, 1/2 Cup flour, 1/4 Cup semi-sweet chocolate chips, 1 Cup white sugar, 1/4 teaspoon salt, 1/4 teaspoon baking powder in a bowl.

When you are ready to bake brownies, mix 1 tsp vanilla, 1/2 cup oil and 2 eggs in a bowl.  Gradually add the dry ingredients and mix well.

Finally add 1/4 to 1/2 Cup Walnuts, this is totally optional. I love walnuts but not so much in my brownies so I added just a few to get the crunch and the nutty flavor.

Pour into your prepared 9 by 9 pan and bake for about 20-25 minutes.

Let them cool a little about 30 minutes before you cut them and serve. You can add fruits or Vanilla ice cream with it.

Enjoy and leave me a comment or feedback on how it turned out or what kind of food you would like to see on the blog. Thanks and hope you have a great day.

Tandoori Chicken Wrap

The inspiration for this tandoori warp came from a recent visit to a food truck that sold Gyros. So I decided to make my Fusion-Indian version of the famous and delicious Gyro with Tandoori Chicken.

RECIPE: Tandoori Chicken wrap
Ingredients:
Flat bread or Pita bread
For Tandoori chicken:
Tandoori Marinade (to make your own recipe)
1 Lb Chicken breast, boneless and skinless
For Spicy Sauce:
1 Cup Greek Yogurt
1 garlic clove
1  tsp Cumin seeds, roasted
Fresh coriander leaves
1 Serrano pepper
Salt and pepper to tatse
1/2 tsp Paprika
2-3" piece of Cucumber
1 tsp oilve oil
For Caramalized onions:
1 Tbsp Olive Oil
2 Large onions, sliced not to thin
Assembly:
Fruit salt or Chaat Masala
Fresh lettucce, chopped
Fresh Coriander leaves, chopped

Method

1. Make the Tandoori marinade according to the recipe.
2. For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.
3. For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.
4. For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.
5. Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

Step-by-step process,

Make the Tandoori marinade according to the recipe.

For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.

For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.

For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, 1 tsp roasted cumin seeds, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.

Paparika

Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

They were delicious with the tender and juicy chicken, the spicy sauce, sweet caramalized onions and the cruncy salad leaves. They had so much flavor but it was not overpowering. The flavors complimented each other very well and that is what I had expected from it. Enjoy making them and let me know how you and your family liked them. I can see this being a staple weekend meal in our household.

Daal Amritsari

Daal Amritsari

This daal is made with Whole Black Urad Lentils and Red Kidney beans in a 1:2 ratio respectively (you can find them at whole foods or any ethnic store around you). You cook the daal separately in a pressure cooker or a pot of water. If you plan ahead you can even make this in crockpot. I am making it in a pressure cooker just because I didn't plan ahead and this is a quiker way of softening the lentils. After your Daal and beans are cooked you make a Tarka, a common word used in India cuisine to describe the word seasoning. This Daal needs to cook on low heat setting for hours to get the creamy and appealing color and taste.


My Menu for today is going to be Daal Amritsari, Malai Kebab and Rotis served with some fresh salad. This is going to take a while so lets begin.

RECIPE: Daal Amritsari
Ingredients
For the Daal
1 Cup Whole Black Urad Lentils
1/2 Cup Red Kidney Beans
salt to taste
1" Cinnamon stick
1 Star Anise


For the Tarka
1 Cup Onions, chopped
1 Roma Tomato, chopped
1 Tbsp Tomato paste, heaped


Daal Amritsari Spice Mix
Whole:
1 Dry Red chilli
2 Black Cardamoms
2-3 Green Cardamoms
1/2 Tbsp Cumin seeds
1/2 Tbsp Coriander seeds
5-6 Peppercorns
1 Bayleaf
1/2 tsp Fenugreek seeds
2 Cloves
Powders:
1/4 tsp Mango powder (amchoor)
1/8 tsp Nutmeg
1/4 tsp Asfoedita (Hing)


For Granish
Dollop of butter
1-2 Tbsp Coriander leaves, chopped


Method

1. For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.
2. Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.
3. Turn off the heat and let all the steam escape before you open it.
4. Open the lid and let it simmer on low heat.
5. For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.
6. In a coffe grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing).
7. Grind them till it makes a very fine powder.
8. Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.
9. Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.
10. Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.

Step-by-step process,

Whole Black Urad and Red Kidney Beans

For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.

Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.

Turn off the heat and let all the steam escape before you open it. Open the lid and let it simmer on low heat.

For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.

In a coffee grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing). Grind them till it makes a very fine powder.

Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.

Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.

Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.