No Knead Seeded Bread

Overview

I saw this no knead seeded bread recipe on Matha Stewart’s show and immediately wanted to try it. Got all the ingredients and made it the very next week.  Came out so well that my whole family loved it. This is the third time I am making it and it came out good every time. Easy to make just dough rising time is required. It has mostly whole wheat, oats and lot of seeds so is healthy bread.

Ingredients 

3 Cups plus 3 Tbs whole wheat flour

2 Cups unbleached bread flour

1/2 Cup old fashioned rolled oats

2 Tbs coarse salt

1 1/4 tsp rapid rising yeast

1/4 Cup +1 Tbs pumpkin seeds

3 Tbs flax seeds

3 Tbs sesame white sesame seeds

1/4 Cup honey or sugar

2 1/2 Cups cold water

Olive oil2-3 Tbs

One egg white beaten

Step 1

Stir together the whole wheat flour, bread flour, oats, salt, yeast, 1/4 cups pumpkin seed, 2 Tbs sesame seeds, 2 Tbs pumpkin seed , 2 Tbs flax seeds in a large bowl. Whisk honey or sugar in a cup of water and mix with flour. Stir flour mixture well and drizzle with oil. Cover bowl with plastic wrap and refrigerate for 2 hours. Then let rise ina warm place for 12 to 18 hours.

Step 2

Coat the inside of a large Dutch oven with olive oil and flour. Stir dough to deflate then quickly form to a ball, use a 1 Tbs flour smooth dough in hand and form a ball and place in the Dutch oven. Brush the dough ball with egg white and sprinkle remaining 1 Tbs each of pumkin seed, flax seed and sesame seeds. Cut an x on top of the dough ball with a sharp knife. Cover with plastic wrap and let it rise again in a warm place for 1 1/2 hours.

Step 3

Preheat oven to 475 F with rack in the lower third. Lightly sprinkle with water, reduce oven temperature to 450 F. Bake until browned for about 45 minutes covered, remove lid and bake for another 15 minutes. 

Take out then bread from the Dutch oven, let it cook a bit, slice and enjoy.

Cinnamon Swirl Bread

 Overview

A delicious bread that taste just as cinnamon rolls. The same good taste and swirls of cinnamon brown sugar that you find in cinnamon rolls.  This bread is soft, fluffy and delicious that you can pull apart and enjoy. This is easy to make for beginners and uses yeast, the very first time I tried it it came out so good my whole family enjoyed it. 

Ingredients

1 cup warm water

1 teaspoon active dry yeast

1 tablespoon sugar

2/3 cup room temperature butter

2 teaspoon cinnamon powder

1 teaspoon salt

2 1/2 cups all purpose flour

1 tablespoon olive oil

Steps

1. In a large mixing bowl add the yeast, warm water and sugar. Stir and keep it aside for 10 - 15 minutes till the yeast is bubbly.

2. Add the flour and salt to this mix well and knead to make a soft dough. Make a smooth round ball of the dough, coat with oil, cover with a wet towel and keep aside to rise so that the dough doubles in size.

3. In a small bowl mix the soft butter and cinnamon to a smooth paste.

3. Once the dough is doubled. Knead the dough again on an oiled surface and roll to make a 9x13 rectangle sheet.

4. Spread the butter cinnamon evenly on the rolled out dough and roll in tightly pinch the seam and make a roll.

5. Place the rolled dough on a baking pan with butter paper. With a sharp knife cut the dough from bottom to top leaving 2 - 3 inches of the top intact. Swirl the two cut pieces with the cut side facing up to make a nice braid.

6. Cover with wet towel and let it rise for 20 - 25 minutes.

7. Bake in 350  degree oven for  20 - 25 minutes till it is golden brown.

Serve warm.

Turkey Cutlets (Indian style)

Overview 

Spice up your left over turkey to a new dish which is very flavorful and can be served as an appetizer or snack. Fresh green onions and finely chopped celery adds a very nice aroma and taste to these cutlets. I used finely chopped smoked turkey but you can use any form of turkey even ground turkey. If using ground turkey brown your turkey first before mixing all ingredients.

 

Turkey Cutlets

Turkey Cutlet Ingredients

Ingredients 

Finely chopped smoked turkey - 2 cups 

Potatoes boiled and mashed - 1 cup 

Finely chopped green onions - 3/4 cup 

Finely chopped celery - 1/4 cup 

Finely chopped green chillies - 2 - 4 

Finely chopped ginger 2 inch piece 

Finely chopped red onions - 1 cup 

Fennel seed powder  - 1 teaspoon

Black pepper powder  - 1 teaspoon

Panko bread crumps  to coat cutlets

Oil for deep frying the cutlets 

2 egg whites lightly beaten

2 tablespoons vegetable oil 

Salt to taste 

Steps 

1. Use a food processor to finely chop the smoked turkey and keep aside. 

2. Boil the potatoes peel and mask and keep aside 

3. Heat 2 tablespoon of vegetable oil in a pan. Saute the red onions, ginger and green chillies till soft add celery and saute few more minutes. 

4. In a big bowl mix the smoked turkey, mashed potatoes, sauted onions ginger, green chillies and celery. add finely chopped green onions. Mix well. Add salt as needed and black pepper powder and fennel powder. 

 5. Mix all ingredients well and shape into ovals or round cutlets. Dip each cutlet in the lightly beaten egg whites and then in panko bread crumps. Deep fry them till golden brown. 

Serve hot with red onion salad.

Smoked Turkey Soup with Barley and Vegetables

 Overview

A delicious soup to make with leftover turkey after Thanksgiving. We got smoked turkey this year for thanksgiving so shredded the left over turkey meat for this soup. Celery, carrots and barley adds a delicious aroma and flavor which compliments the smoked turkey. Moringa Leaf Powder which I got from GNC is a good addition to all soups. It adds its own aroma and flavor to the soup. If you like moringa leaf flavor you can use this. Hot turkey soup is good to have during this cold weather.

Smoked Turkey Soup with Barley and Vegetables

Turkey Soup Ingredients

Ingredients

Shredded smoked turkey meat  3 cups

Barley - 1/4 cup

Celery diced - 1 cups

Red onion - 1 large chopped

Carrots diced - 3/4 cup

Garlic finely chopped - 2 tablespoons

Crushed red pepper flakes - 1 - 2 tablespoons

Black pepper powder - 1  - 2 tablespoons

Chicken broth - 32 oz - 2 boxes

Moringa powder (optional)- 2 tablespoons

Olive oil - 2 tablespoons

Steps

1. Cook barley is 2 cups of water till cooked well and keep aside.

2. In a pan heat olive oil and add the finely chopped garlic to it and saute well. Add the red pepper flakes to this and saute few more minutes . Add the chopped red onions, celery and carrots to this. Add salt and black pepper powder, mix well and lower the heat, cover the pan and cook till the vegetables are just soft.

3. Add the shredded turkey, chicken broth and cooked barley along with the water to this and mix well. Add moringa powder if using and mix well and bring the soup to boil. Simmer and let it cook for 10 more minutes and turn then turn off heat.

Serve hot garnished with chopped celery or cilantro

Home made Baklava

 Overview

I love Baklava the layered pastry dessert made of filo pastry, filled with chopped nuts and sweetened with syrup or honey.  I found this recipe in one of my cook books and wanted to make it for a long time. This is the first time I made it and recipe was real good followed and it came out as good as you buy from the store. My whole family loved it.

Home Made Baklava

Baklava Square

Ingredients

For Filling

2 cups walnut halves

1 1/4 cup shelled pistachios

3/4 cups almonds

Finely grated rind of a large Orange

6 tbs sesame seeds

1 tbs sugar

1 tbs cinnamon powder

23 sheets filo dough thawed if frozen

1 cup melted butter

Syrup

3 cups superfine sugar

2 cups water

5 tbs honey

3 cloves

2 large strips lemin zest

Steps

1. To make the filling put all the nuts in a food processor , process gently until chopped but ground coarsely. Transfer the chopped nuts to a bowl and stir in the orange rind sesame seeds sugar and cinnamon.

2. Preheat over to 325 F. Grease a baking dish rectangular in shape almost same size filo sheets. Keep the.  filo sheet covered with a damp towel.Place a sheet of filo on the bottom of the dish and brush with melted butter. Top with seven more sheets brushing with butter between each layer.

3. Sprinkle with 1 cup of the filling. Top with three sheets of filo, brushing each time with butter. Continue layering until you have used up all the filo and fillings, ending with a top layer of three sheets of the filo, brush with butter.

4. Using a sharp knife , cut the baklava into squares. Brush again with butter. Bake in preheated oven for about 45 minutes till top layer is golden brown.

5. Meanwhile put all the ingredients for syrup in a saucepan, stirring to dissolve the sugar and bring to boil. then simmer heat and let it simmer for 15 minutes. let cools.

6. Remove baklava from the oven and strain the syrup over the top. Let the syrup soak in overnight.

Cut and remove squares and serve

Eenthappazham Payasam (Dates Payasam)

 Overview

This is the payasam I made for this Onam. A very unique and delicious payasam different from the usual payasams we make for Onam. Payasam is a sweet dessert severed after meals. This recipe has few simple ingredients but the payasam is really delicious . If you want to try a new payasam different from the usual traditional ones this is a must try.

Dates Payasam

Dates Payasam Ingredients

                          

                            

Ingredients

Dates chopped one cup

Jaggery or Brown sugar - 1 cup

Fresh grated coconut for coconut milk 2 cups

Cardamon 4 - 5 pods

Cashews - 10 - 12

Ghee or butter - 3 table spoons

Salt a pinch

Steps

1. Add 1/2 cup water to the dates and cook on low flame till is it very soft. Mash it well and keep aside.

2. Add 1/4 cup water to the brown sugar and melt and keep aside.

3. Take first and second milk from coconut adding little water at a time and keep those two milks separate.

4. Grind the cardamom seeds to fine powder and keep aside.

5. Melt butter or add ghee in a heavy bottom pan and fry the cashews and keep aside.

6. In the same oil add the well cooked dates along with the melted brown sugar and mix well. Keep stirring till all the liquid has evaporated and the oil starts to separate.

7. Add the second coconut milk to this and mix well and bring it to a boil. add the cardamom seed powder and salt to this and mix well.

8. Add the first coconut milk and mix well. as soon as it starts to boil turn off flame. Add fried cashew  to this and it is ready to serve.

Serve warm or cold. Enjoy.

Sweet and Spicy Mango Chutney

 Overview

A delicious sweet and spicy mango chutney that goes very well with grilled fish or meats. Ripe mangoes gives the sweetness to this chutney and fresh green chilies adds the spiciness to this chutney. You may increase or decrease the amount of green chilies based on the spice level you can handle.

Mango Chutney Ingredients

Mango Chutney

Ingredients

Ripe mango pieces- 1 cup

Fresh mint leaves  - 1 cup

Green chilly- 4-6

Fresh Ginger - 1 teaspoon

Olive oil - 2 tablespoons 

Salt to taste

Steps

Grind all ingredients to a smooth paste and serve at room temperature or refrigerated with any meat or seafood dishes.

Enjoy

Chinese Chicken Dumplings

Overview

Healthy steamed dumplings made from ground chicken makes very good appetizer. You can pan fry these dumplings too to change the texture of these dumplings. I created two batches one steamed and one pan fried. Served with this spicy soya sauce this makes a very delicious appetizer.

Chicken Dumplings - Steamed and Pan fried

Ingredients

All purpose four - 1 cup

Vegetable oil - 2 teaspoon

Ground Chicken - 1 pound

Green onions - 4 stems finely chopped

Cilantro - 2 tablespoons

Garlic - 1 clove finely chopped

Ginger 1/2 teaspoon finely chopped

Red onion - 1 medium sized finely chopped

Sesame oil - 1 tablespoon

Fresh ground pepper  - 1 teaspoon

Salt to taste

Ingredients for sauce

1/4 cup soya sauce

1 tablespoon apple cider vinegar

1 teaspoon sesame oil

1 garlic cloves finely chopped

Jalepeno or thai chilly finely chopped 1 - 2

Steps

1. For the dough mix flour with 1/2 teaspoon salt 2 teaspoon vegetable oil and enough water to make a smooth dough. Knead well and keep to rest for one hour. 

2. Mix all the ingredients with the ground chicken and keep aside. 

3. Knead dough some more to make a smooth elastic dough and make small balls. Roll to small rounds. Place a tablespoon of meat mixture at centre. wet half circle of the tip of the circle with water and  and fold down the stuck it. wet the round again and and keep folding to make dumpling shape

4. Steam in  steamer and  use with sauce

5. Steamed dumpling can be added to a pan with one teaspoon oil and browned too.

Serve hot with dipping sauce.

Green Chilly Pickle

Overview

This green pickle is different than the normal Indian pickles and has a very unique taste. This is a North Indian Pickle which I tried once and liked it. The preparation of this pickle is also very different. This Green chilly pickle can be used immediately but keeping it in jar for few days enhances the flavor of the pickle.

Green Chilly Pickle

Green Chilly Pickle Ingredients

Ingredients

Green chillies - 1 cup split length wise

Mustard seeds - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Fennel seeds - 1 tablespoon

Cumin seeds - 1 teaspoon

Turmeric powder - 1 teaspoon

Mango powder(amchor) - 1 tablespoon

Vinegar - 2 tablespoon

Asafoetida powder - 1/2 teaspoon

Salt - 2 tablespoon

Sesame Oil - 4 tablespoon

Steps

1. Coarsely grind all the spices in a coffee grinder and keep aside. Mix well with salt.

2. Clean and dry the green chillies and then split length wise. Do not separate it just from the tip to almost top.

3. Heat one tablespoon oil in a pan and saute the green chillies for few minutes till soft.

4. In another pan heat the remaining 3 tablespoon oil. When oil is hot turn heat off. Add all the coarsely ground powders to it . Mix well and add the Vinegar to it mix well .

5. Add this mixture to the sauteed green chillies and mix well. Add more salt if needed. Mix well and store in a clean jar.

Serve with any Indian bread or rice.

Beef Black Pepper Fry

Overview

This is very special beef dish from Kerala. This beef black pepper fry dish is a must try dish, it is very different from the other Kerala beef dishes. No red chilly powder is used. Fresh coarsely ground black pepper is the star of this dish. Make sure you coarsely grind fresh whole black pepper corns which does make a big difference in aroma and flavor.

Beef Pepper Fry

Ingredients for Beef Black Pepper Fry

Ingredients

Beef 1 pound - thin sliced as shown in picture

Fresh ginger 2 inch piece thin sliced

Garlic cloves - 12 - 15 thin sliced

Red Onions thin sliced - 1 cup

Curry leave - 2 - 3 sprigs

Turmeric powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Fresh garam masala - 1 teaspoon

Fresh coarsely ground Black pepper - 2 - 3 teaspoons

Salt to taste

 Oil - 3 - 4 tablespoons

Steps

1. Clean the beef and slice to thin rectangular strips as shown. Keep aside.

2. Heat oil in a heavy bottom pan. When oil gets hot. Add the tin sliced ginger, garlic and red onions to this.

3. Saute till onions turn light brown. Add the turmeric powder, coriander powder, garam masala powder and fresh coarsely ground black pepper  to this and fry few minutes.  Add the curry leaves and fry well.

4. Add the beef slices to this alone with salt mix well and cover pan with lid and bring it to a boil. Keep flame on low and cover pan and cook for about 30 minutes stirring every 10 minutes till the beef slices are cooked well  and gravy is well coated.

Turn off heat and serve hot with plain rice or any Indian bread

Pecan-Pie Cheesecake

 Overview

This is a  perfect dessert for Thanksgiving, it has pecan pie topping and a delicious cheesecake below it. I got this recipe from food network site and tried it for this thanksgiving and it came out real good. The recipe asked for chocolate graham crackers which I did not have so used cocoa powder with regular graham crackers.

Pecan-Pie Cheesecake

Ingredients

For the pie crust

6 tablespoons unsalted butter

9 Chocolate Graham cracker( or regular graham cracker and 2 tablespoons cocoa powder)

2 Tablespoon sugar

Pinch of salt

Filling

Four 8 oz packages cream cheese at room temperature

1 1/4 cup sugar

1 cup sour cream

6 large eggs at room temperature

1 tablespoon vanilla extract

Topping

1 cup pecans

1/2 cup heavy cream

1 tablespoon unsalted butter

1 tablespoon light corn syrup

1 tablespoon vanilla extract

1/2 cup sugar

Steps

1. Pre heat oven to 325 F. Butter the inside of the springform pan( I used normal round cake pan).

3. Roast the pecans for about 10 minutes and keep aside.

2. Pulse the graham crackers in a food processor until they are ground. add the butter, sugar salt( and cocoa powder is using plain graham crackers) and pulse until mixture comes together.

3. Pour to the pan and press it into the bottom to make an even layer. Bake until crust is just firm about 10 minutes.

4. Remove crust from oven and let it cool to room temperature

5. Fro the filling in a food processor pulse the cream cheese, sugar and sour cream until completely smooth without any lumps. Add the eggs slowly along with vanilla extract and pulse till the mixture is smooth. 

6. Pour the filling into the prepared cooled crust. place the pan in a roasting pan with enough hot water to go halfway up the sides of the pan.

7. Bake the cheesecake until the edges is set but centre slightly joggles about 1 hour and 10 minutes. 

8. Turn off the oven and keep the cheesecake in the oven for about 60 more minutes until it is cooked completely about 1 hour.

9. Transfer cheesecake to a cooling rack.

10. Heat the cream, butter, corn syrup, vanilla and salt in a small sauce pan over medium heat. reduce heat to low and keep it warm.

11. In another pan cook the sugar in an even payer until it starts to caramelize. gently swirl the pan until the sugar mixture is completely caramelized. Remove from the heat and slowly whisk in the warm cream mixture to this

12. Return the caramel sauce to medium heat and cook to reduce slightly about 2 minutes. Let this cool.

13 Pour the cooled sauce on top of the cheesecake and layer the toasted pecan halves on top of it.

Refrigerate for up to 4 hours and serve .

 

Hearty Gnocchi with Herb Pesto

 Overview

This is the Recipe shared by Amanda Freitag from Food network on our company's Team Appreciation day. We had a Virtual cooking class with her and I followed her recipe and it came out real good.  This is the first time I made Gnocchi from scratch but with Chef Amandas instructions it was easy to follow and came out real good.

Hearty Gnocchi with Herb Pesto

Ingredients for Gnocchi

2 Large Idaho Potatoes

1/2 cup flour

2 large egg yolks

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

Steps

1. In a medium sauce pan cover the potatoes with salted water, keeping the skin on. Boil the potatoes until fork tender. ( I cooked the potatoes  whole in a pressure cooker for 2 whistles till it is cooked).

2. Drain the potatoes and cool down to a point where you can safely handle them. it is best to make this dough while the potatoes are still slightly warm.

3. Using a pairing knife carefully peel the cooked potatoes.

4. Pass the peeled potatoes through a ricer or push though a colander. ( I didn't have a ricer so used a boxed grater and grate the cooked potatoes)

5. Separate eggs retaining yolk in a large mixing bowl, combine the potatoes, flour, egg yolks, salt and pepper, use hands to combine being careful not to over mix.

6. Once the dough has come together, turn it onto to a clean lightly floured surface( you should work as fast as possible here to work with the dough while it is still warm and so it doesnt dry out before you cut the gnocchi) 

7. Separate roughly half the dough a little larger than a tennis ball

8. Use your hands to roll the dough back and forth until forms a 1 inch thick log of dough.

9. Working with one log at a time, use the tip of a chef's knife to divide the log into inch pieces. as you work, place the cut gnocchi on a lightly floured sheet pan covered with a slightly damp towel to prevent the gnocchi from drying out.

10. Repeat the process until all of the dough has been rolled and cut.

11. Once the gnocchi has been cut, bring a large pot of salted water to a boil. Drop the gnocchi into the water. When they float after about 2 minutes they are done.

12. Drain and serve immediately with the prepared pesto sauce.

Ingredients for Pesto Sauce

1 bunch flat leaf parsley( 1 cup)

1 bunch basil( 2 packed cups)

2 lemons ( zest and take juice)

3 medium garlic cloves

1 cup extra virgin olive oil

1 teaspoon kosher salt

( I added additional 8 walnuts)

Steps

1. Pick the leaves from the stems of all herbs discard the stems. Roughly chop the garlic.

2. Place all ingredients in the blender, slowly streaming in the live oil until it is just combined. Do not over blend the pesto, it should be chunky. Tase and adjust seasoning.

Serving with the Gnocchi

Chestnut Mushroom Stuffing

Overview
A delicious stuffing you can serve as a side for any meat dish. Roasted chestnuts adds a very nice texture, flavor and aroma to this stuffing.

Chestnut Mushroom Stuffing

Ingredients
Red Onions - 1 large finely chopped
Garlic - 4 - 6 cloves finely chopped
Celery - 2 stick finely chopped
Portobella mushrooms - 10 small finely chopped
Carrots - one large finely chopped
Ciabatta bread - 3 cups - cubes
Dried cranberries - 1 tablespoon
Fresh chestnuts - Roasted peeled and chopped - 8
Red pepper flakes - 1 tablespoon
Black pepper - 1 teaspoon
Olive oil - 4 tablespoons
Chicken broth - 1 - 2 cups
Salt to taste

Steps
1. With a sharp knife  make a cross on the fresh whole chestnut base and roast in a 400  degree oven for about 10 - 20 minutes until the chestnut skin begins to peel and a roasted aroma comes. take it out of oven let it cool peel and chop finely.
2. Heat oil in a pan when the oil gets hot add the finely chopped garlic and saute till the garlic gets light brown. add the red pepper flakes and saute few minutes.
3. add chopped red onions to the oil and saute few more minutes till it becomes soft. add the finely chopped mushrooms celery and carrots to this and saute uncovered . add salt and black pepper powder to this and mix well saute till all liquid is evaporated and it is dry.
4. add the chicken broth and cranberries to this mix well. add the Ciabatta bread cubes mix well. the mixture should not be too soggy. transfer to a baking dish.
5. Bake at 400 degrees for 10 - 15 minutes.

Serve hot as a side with any meat.

Onam 2020

Overview

Made a small Onam feast this year. Didd not make the complete sadhya since my sons could not come come but did make few dishes. 

Onam 2020 Special Dishes

Sambar

Avial

Cabbage thoran

Butternut squash ellissary

Beetroot Kichadi

Dhudhi Pullissery

Lemon Pickle

Pappadoms

Rice

Cauliflower Carrot pickle

 Overview

A delicious North Indian pickle that goes well with any Indian Bread.  The Cauliflower florets and the carrots should not be overcooked and should remain crunchy. As the pickle ages the pickle gravy infuses the vegetables and adds a very delicious taste to the pickle.

Ingredients for Cauliflower Carrot pickle

Cauliflower Carrot Pickle

Ingredients

Cauliflower - 1/2 cleaned and cut into bite size florets

Carrot - 1 - Peeled and cut into thin slices

Garlic -  6 - 8 cloves

Ginger - 2 inch piece

Red Chilly powder - 2 teaspoon

Turmeric powder - 1 teaspoon

Mustard seeds  1 teaspoon

cumin seeds - 1 teaspoon

fenugreek seeds - 1 teaspoon

Asafoetida powder 1 teaspoon

White Vinegar - 1/3 cup.

Salt to taste

Oil - 3 tablespoons

Steps

1. Dry roast the fenugreek powder and grind to a smooth powder and keep aside.

2. In a blender grind the garlic, ginger, red chilly powder, turmeric powder, mustard seeds, cumin seeds with vinegar and enough water to make a smooth paste.

3. Heat oil in a pan and when the oil gets hot add the ground paste to it and saute till the raw smell of the garlic ginger is gone and oil separates.

4. Add about 1/2 cup hot water to this and bring it to a boil and add the prepared cauliflower and carrots to this. Add enough salt and and the fenugreek seeds powder and asafoetida powder to this.

5. Bring this to a boil. Simmer for about 5 minutes mix well and turn off heat.

6. When the pickle comes to room temperature store it in a clean glass jar.

You can start using it after a week. Serve with any Indian bread

Simple Flan

Overview
An easy to make flan with very few simple ingredients. Takes very less time to prepare and is a delicious dessert. You can add other flavors like coffee or chocolate also to this. A very easy and simple dessert to make when you are in a hurry and have just few ingredients at home.

Simple Flan

Ingredients
Milk - 1 cup
Eggs - 2
Sugar  - 8 Tablespoons
Vanilla essence - 1 teaspoon
A pinch of salt

Steps
1. Add 2 tablespoon sugar in a pan with 2 .tablespoon water and caramelize the sugar till it is golden brown. Pour this mixture immediately into the dish you want to make the flan in since it will harden soon. Spread it to the bottom of the pan and keep aside.
2. Beat the egg with the remaining 5 tablespoons of sugar and vanilla essence. Mix slowly the cold milk to this. stir well.
3. Strain this mixture with a strainer and pour it to the dish which had the caramelized sugar.
4. Steam in steamer for about 15 minutes.
5. Take it out of steamer and bring it to room temperature
6. Refrigerate for 3 - 4 hours.
7. Take it out from refrigerator and place it on warm water for 1 minute. Cover dish with a plate and gently flip it upside down.

Your delicious flan is ready to enjoy.

Spicy Idli

Overview
Delicious soft steamed idli with coconut chutney makes a very healthy breakfast. This idli is different than the usual white soft idli. Few spices added to the fermented batter adds a very nice aroma and texture to these idli. 

Spicy Idli

Ingredients
Rice  - 1 cup
Urad Dal - 1/2 cup
Fenugreek seeds - 1 teaspoon
Whole black pepper cones - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry Ginger powder - 1 teaspoon
Asafoetida Powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 2 sprigs finely chopped
Green chillies - 2 finely chopped
Ginger 1 teaspoon finely chopped
Salt to taste
Oil 2 tablespoons

Steps
1. Clean the rice, urad dal and fenugreek seeds and soak in water for about 4 - 5 hours. Grind the urad dal to a smooth paste and the rice and fenugreek seeds together coarsely. The batter should not be too watery. Mix the ground urad dal, rice and fenugreek seed with salt and keep aside to ferment overnight.
2. Coarsely ground the whole black pepper and cumin seeds and add to fermented batter. Add the ground ginger powder and finely chopped ginger, green chillies and curry leaves to the batter and mix well.
3. Mix the batter well and add salt if needed.
4. Heat 1 tablespoon oil in a pan , when the oil gets hot add the mustard seeds to it and let it splutter. Turn off heat and add the asafoetida powder to the oil. Pour this to the prepared batter and mix well.
5. Pour batter into oiled idli moulds and steam for 15 - 20 minutes till cooked well.

Serve hot with coconut chutney.

Vegetarian Pad Thai

Overview
Pad Thai is a stir fried noodle dish from Thailand. This is a very common Thai dish that you get in all Thai restaurants. Crunchy vegetable, crushed peanuts and soft rice noodles makes this a delicious and filling dish. You can make it as spicy as you like by adjusting the amount of crushed red pepper and red hot sauce.

Vegetarian Pad Thai

Ingredients for Vegetarian Pad That

Ingredients
Rice Noodles - 1 pound packet
Thin sliced carrot - 3/4 cup
Sliced celery 3/4 cup
Bamboo shoots - 3/4 cup
Baby Corn - 1 cup
Red onions thin sliced 1 1/2 cup
Finely chopped garlic - 2 tablespoon
Finely chopped ginger - 2 tablespoon
Crushed roasted peanuts 1/4 cup
Crushed red pepper 1 - 2 tablespoons
Sliced jalapeno or Thai chillies finely chopped( optional)
Finely chopped cilantro - 2 tablespoons
Sugar 1 teaspoon
Soy sauce 3 tablespoons
Vinegar - 1 tablespoon
Chilly sauce 1 tablespoon
Sesame oil - 1 tablespoon
Vegetable oil - 3 tablespoon
Salt to taste

Steps
1. Boil water in a large pot and immerse the rice noodles and cook per packet instructions. Drain noodles and keep aside. save some drained water.
2. Heat oil in a pan. When oil gets hot add the finely chopped garlic and ginger. Saute till the garlic starts getting light brown, Add the finely crushed red pepper flakes to this and saute few more minutes.
3. Add the sliced red onions t this and mix well. Add all the vegetables to this mix well add salt as needed and cook till the vegetables are just cooked.
4. Mix the soy sauce chilly sauce, vinegar, sugar  and pour this over the vegetables. Add the cooked noodles to this along with 3 tablespoon noodle water. Mix everything well. add sesame oil to this and mix again. You can also add chopped jalapeno or Thai chillies now and mix well (if using).
5. Transfer to serving dish and garnish with crushed peanuts and finely chopped cilantro.

Serve hot and enjoy

Green Beans and Mushroom

Overview
A very simple and easy dish to make as a side for thanksgiving. Portobello mushrooms adds a nice meaty flavor to this dish. The only time consuming part for this dish is slicing the green beans. Depending on how spicy you like the dish to be adjust the amount of crushed red pepper flakes. Do not overcook the green beans.

Green Beans and Mushrooms

Ingredients

Ingredients
Green Beans - 1/2 pound
Portobello Mushroom - 1/2 pound
Garlic cloves thin sliced- 6
Crushed Red Pepper - 1 -2 teaspoon
Olive oil - 2 tablespoon
Salt to taste

Steps
1. Clean the green beans and cut into about 3 inches long and split each piece in the middle and keep aside
2. Wipe the mushrooms with a clean wet towel and slice them and keep aside.
3. Heat oil in a pan and add the thin sliced garlic to this. Saute it till the garlic turn light brown. Add the crushed red peppers to this. mix well and fry few minutes and then add the sliced green beans and mushrooms.
4. Mix well and add salt as needed. Cover pan with lid and cook for few minutes. Do not over cook. Remove lid and mix well till all the liquid evaporates.

Serve hot

Banana Bread with Blueberries and Oats

Overview
A delicious moist bread you can make when you have overripe bananas. Adding rolled oats to this bread adds a nice texture and nutty flavor. Blueberries adds a sweet tang and keeps the bread moist. I have made Banana bread before too but this is with oats and is delicious and healthy.

Banana Bread with Blueberries and Oats

Ingredients
All purpose unbleached flour - 2 cups
Old fashioned rolled oats - 1 cup
Milk - 1 cup
Sour cream - 1/2 cup
Brown Sugar - 2/3 cup
Mashed banana  - 1 cup about 2 ripe
Frozen or fresh blueberries - 2 cups
Vegetable oil - 1/3 cup
Baking powder - 2 teaspoon
Baking soda - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Salt - 1/2 teaspoon
Eggs - 2 large
1 egg  and a handful of oats for glazing

Steps
1. Preheat oven to 375 F. Grease a loaf pan and keep it aside.
2. Whisk the Milk, sour cream, eggs, mashed bananas, brown sugar, oil is bowl until well blended.
3. In another mixing bowl combine all the dry ingredients - flour, oats, baking powder, baking soda, salt and cinnamon powder, mix well.
4. Pour the wet ingredients to the dry ingredients and mix well.
5. Gently fold in the blueberries.
6. Pour batter in the loaf pan and bake for about an hour until a tooth pick inserted in the middle comes out clean.
7. After about 30 minutes into baking glaze the bread with beaten egg and sprinkle rolled oats on top.
8. Cool in pan for 15 minutes. Remove from pan and  cool completely on a wire rack.

Slice and serve