I came across this particular dish in this wonderful group that I belong to, called " Chef at Large". It currently has 40000 members, most of whom are interactive, engaging and most importantly post such inspiring delectable dishes that makes you want to try them out in your own kitchen! Anyways, this is one such dish which was perfectly suited to my busy schedule as it did not require too many ingredients or prep ,was quick and easy to make, and something my husband and kids would like. I am always thinking about what my little ones will find appealing. Right down my alley... Right??
I have had this dish at the back of my mind for a while now. By fluke, I happened to make it this weekend. Why by fluke?? Well here is the interesting story for that.Saturdays are busy at our home as my daughter has ballet class and right after that are the swimming lessons.Saturdays, the whole household tends to wake up lazily.. including me. I decided that with breakfast I was also going to make some vegetable pulao for lunch. With that intent in mind, I soaked the basmati rice and then drained it. I even soaked the soy chunks in hot water with salt.But I never found time to actually make the pulao! We were out all day and had a early Father's Day dinner outside. When I came home, the covered rice bowl and the soya chunks were still lying on the kitchen counter. I left it there overnight. I didn't know what else to do. Next morning, I didn't want to make pulao with that rice as chances were that the entire thing would turn mushy! See, I had never been in a situation like this before, therefore didn't know what the status of rice left outside like that would be. I decided to make just plain rice and take it from there! Luckily for me, the rice turned out just fine( of course I reduced the cooking time). That's when I decided to try the Burnt garlic soy chunk-peas pulao. I already had the soy chunks soaked!I made some quick mutter paneer and cucumber-avocado salad to go with it. The end result was a marvelous Father's Day lunch which was prepared in under an hour and which both my husband and the kids loved! Well.. All that ends well..
Here is the recipe for Burnt Garlic soy chunk-peas pulao:
Servings: 4-6
Ingredients:
Cooked white rice: 6 cups ( you can use any kind of rice, I used basmati rice).
Soy chunks: 1 cup
Vinegar: 1 tbsp
Salt: 1\4tsp + 1 tsp
Water: 3 cups hot + 2 cups cold Ghee: 1 tbsp
Cooking oil: 2 tbsp ( I used olive oil)
Jeera/Cumin seeds: 1/2 tsp
Garlic: 4-6 cloves, finely chopped
Whole Red chiilies : 2 medium sized
Fresh green peas: 1/4 cup
Cinnamon stick: 1 inch ( optional)
Cloves: 2 ( optional)
Cardamom pods: 2( optional)
Bay leaf: 1 small ( optional)
Raisins: 1 tsp ( optional)
Cashew halves: 1 tbsp( optional)
Method:
Soak 1cup soy chunks in 3 cups hot water for 30 mins(to which a pinch of salt has been added).
Now squeeze and drain the soy chunks and soak them in 2 cups cold water to which 1 tbsp vinegar had been added. After 15 mins, squeeze, drain and keep aside.
In a kadai/ wok/ sauté pan, heat 1 tbsp ghee and 2 tbsp oil( I use oil-ghee mixture and I use coconut or olive oil). Add 1 tsp jeera. Once jeera splutters, add 1 tbsp finely chopped garlic and sauté until the garlic turns golden in color and slightly burnt.
Add 1 inch cinnamon stick, 2 cloves, 2 cardamom pods, 1 bay leaf and 2 whole red chillies. Then add some cashew halves and a tsp of raisin. Sauté for a minute.
Add the drained soy chunks and 1/4 cup fresh green peas. Cook on low until the green peas are tender. Add salt.
Now mix in 6 cups of cooked rice. Mix gently but well. Cook on low until the rice is hot.
Serve with any curry/side dish of your choice. I served mine with mutter paneer and cucumber-avocado salad.
Enjoy!
Do post pics if you make this. It is really simple, quick and easy!
Cooking made easy:
Most often than not, we have leftover rice in the fridge.This recipe is best for leftover rice.
I have always followed the motto of "making use of what you have". Hence, in this recipe if you don't have whole garam masala spices ( cinnamon, clove, cardamom and bay leaf it is okay. Use what you have or just skip it. It will still taste good. That is the reason I marked it as being optional. The same is true for cashew halves and raisins.I like the crunch of cashews in the rice and this is a great way to include nuts in your diet. The raisins I use for the hint of sweetness. I sometimes use dried cranberries instead of raisins in my pilafs/ pulao.
If you wish you can add 1/4 tsp red chilli powder or 2-3 slit green chillies to make it a little more spicy. I wanted my little one to eat it, hence served it with a side dish.
You could improvise and add a little bit of soy sauce and chilli sauce and you can turn the same dish into burnt garlic soy-chunk fried rice!
Tip for healthy living:
Soy chunks are a great vegetarian substitute for meat in more ways than one. I have had my friends often mistake it for chicken/meat.
Apart from providing a "meaty" texture to any dish, soy is a great source of protein. In fact it is one of the few plant-based proteins that is considered a complete protein that provides all the essential amino acids!
Food for thought:
Life is hard, food should be easy. Joy Bauer
I have been using quinoa for a year an a half now. I have a problem though. I CANNOT use it as a substitute for rice! I make salads, pilafs etc with it. Of course, my all time favorite is the Quinoa-Black Bean Salad. I absolutely love it. Funnily, I am yet to come across someone who has not liked my quinoa-black bean salad. It is a crowd pleaser each and every time! Anyways, off late I have been experimenting with it trying to use it in other food items. I recently made Quinoa pesto pasta and everybody at home loved it! I have also successfully used it in Dosas. My latest venture was making idlis with it which I must say was quite accidental! I generally make my idli/dosa batter Thursday or Friday night so that I have it for Saturday/Sunday. Recently, I had made a big batch of quinoa salad for a friend's barbecue party and had about 1/2 cup left in the bag. Now half a cup is not enough for anything... Not salads, not pilaf.Friday morning when I was soaking my Urad dal for idlis, I decided to add the half cup quinoa and take a chance! What is the worse thing that could happen?I may not get a nice batch of idlis... in which case I would just have to improvise and make dosas out of it! Luckily, the experiment was a success and the result was soft, fluffy and light idlis! This is a great way to sneak more protein into my vegetarian children's bodies! They just love idli and dosas!
Different people make idlis differently based on how they like their idlis. Each one to their own. I like my idlis with a little bit if texture and not just a lump of steamed batter. I have just tweaked my original idli recipe to get the quinoa idlis. This is how I made them:
Servings: 6-8 ( makes about 32-36 idlis)
Ingredients:
Urad dal: 1 cup
Quinoa: 1/2 cup
Idli rava ( rice rava): 2 1/2cups
Leftover cooked rice: 1/2 cup
Water: 1-1 1/2 cups to grind urad dal.
Salt to taste ( approximately 3/4 tsp)
Method:
Soak Urad dal and quinoa together for atleast 5-6 hours( you could do overnight).
Wash idli rava/ rice rava thoroughly and keep aside.
Blend urad dal and quinoa together in a blender adding water little at a time until it rises to 3 times the volume you started with. When almost done, add the leftover cooked rice.Make sure you give the motor of the blender some rest in between. The consistency of the ground batter should be fluffy and light ,not runny.
Pour the batter in a big bowl/ container.
Now mix the washed idli rava into the ground batter, cover and let it sit in a warm place overnight to ferment. If living in cold region, you can keep it in the cold oven/ microwave overnight.
Next morning add salt to the batter and mix well.
Ensure that the batter has fermented well. You can know this when the batter has risen a little in the container. Inadequte fermentation leads to poor quality idlis.
If the batter is too thick, add a little water. The consistency of the batter should be slightly thick ( thicker than dosa batter).
Heat adequate amount of water in the idli steamer/ pressure cooker, depending on which one you are using. Grease the idli mold with ghee/ butter, fill it with batter until 2/3 full . Place the idli mould/ mould stand in the idli steamer / pressure cooker only when the water inside is boiling. Steam for 10 minutes on medium- high flame. Note: if using the pressure cooker, do not put the weight/whistle on. Turn off the heat and let it cool down in the steamer for another 10 minutes before taking them out of the mold using a wide spoon.
Steaming hot Quinoa Idlis are ready!
Serve hot with sambar/ chutney of your choice or both.
I have served with mixed vegetable sambar and dry peanut chutney.
Enjoy!
Cooking made easy:
The urad dal to rice ratio is 1:2 for raw rice rava and 1:2.5 for parboiled rice rava. This is the ratio that has worked for me . When I added quinoa and leftover cooked rice into the batter I increased the amount of rice that I added proportionately. I increased the ratio to 1: 2.5 for raw rice rava and 1:3 for parboiled rice rava.
The urad dal when ground in a stone grinder is fluffier and lighter. The fluffier the urad dal, the lighter the idli.
You know that the idli is done( well cooked) by testing it with a toothpick. Insert a toothpick into the center of the idli. If it comes out clean, the idli is cooked well.
Once you remove the idlis, place them in a airtight container/ hot box as idlis left uncovered tend to develop a dry hard crust on the top.
I generally make double the amount of batter than stated above as I make idli Upma or fried idlis the next day for breakfast or evening snack.
Tip for healthy living:
If you are the type of person who has dry itchy skin, gets rashes easily try going on a gluten-free, dairy-free diet for 3 weeks. It generally helps cleanse the system.
Food for thought:
It is quality rather than quantity that matters. Lucius Annaeus Seneca
Most of the time my mother either makes the dry chutneys for me when she visits here or she sends it to me from back home. My aunt from Cochin also often send me the Kerala Chamandi. But every now and then I make some for myself. I like peanuts and wanted to make peanut chutney for a long time. Then one day I came across a recipe online which appealed to me.You can find the original recipe here.I made it and it came out perfect with the peanuts and sesame seeds nicely complimenting each other. My husband liked the taste and is now a staple in my household. It is my go to when I make idlis or dosas and have no time to make fresh coconut chutney! Here is the simple, quick & easy recipe:
Recipe Source: The Indian Food Court by Pratibha Rao
Ingredients:
Dry roasted peanuts: 1 cup
Sesame seeds: 1/2 cup
Garlic: 2-3 small cloves
Aamchur powder: 1/2 tsp
Red chilli powder: 1/2 tsp ( you can use more based on the spice level of the chilli powder and your desired spice level).
Salt: 1/4 tsp
Method:
Wash the sesame seeds and dry roast it until it splutters.
Add the peanuts and dry roast it for a minute.
Turn off the flame and add the chilli powder, salt and amchur powder. Mix well.
Put the above mixture in a blender and powder it into a fine powder.
Store in airtight container in the refrigerator or outside. I have mine outside and has lasted 6 months now without any change in taste.
Serve with dosa, idli or even rice!
Enjoy!
Cooking made easy:
In the above recipe, I have used Plantar's lightly salted dry roasted peanuts. This saved me additional time of peeling and roasting the peanuts. If using fresh peanuts, you have to dry roast it and then peel it.
I have also used less salt because the Plantar's peanuts is already lightly salted!
Tip for healthy living:
Both peanuts and sesame seeds are a great source of plant-based protein.Peanuts are also fondly referred to as " poor man's almonds". Peanuts are rich in folic acid and is helpful during pregnancy. It is also rich in minerals such as manganese& copper, amino acid tryptophan and vitamins B 3 & amp; B 2. Peanuts are also rich in antioxidants and heart healthy fats. Hence peanut has health benefits on the brain, heart and the entire body!
Sesame seeds are also purported to generate body heat and thereby consumption of it is beneficial during winter.
Food for thought:
Time will pass and seasons will come and go. Roy Bean
On public demand, I am posting this recipe for the Tinker Bell Doll Cake.I thought it was only apt to post this recipe soon after the Princess doll cake. I have been keeping all other recipes on hold until I post this one! Of course this cake was made two months after the first one. Life is so hectic between work and home and my little ones. Time just flies! Sometimes, I would have written the recipe on my notepad and have the pictures ready but days pass by before I get it transferred on to the blogger! I wish I could post onto the blogger from my iphone!! Life would be so much easier for me!
Anyways, coming back to the Tinker Bell cake, my best friend was having a Tinker Bell-themed birthday party for her daughter who was turning six. The birthday was this pad weekend. She had requested me to make cake- pops and cupcakes for the party. I wanted to make a Tinker Bell cake for the birthday girl. When I looked up online, I came across a YouTube video for the same. You can find the link to the video here. I decided to surprise her with a Tinker Bell cake. This was my gift to the birthday princess!
Ever since I made my first princess doll cake, I have been intrigued with fondant. Before now I didn't know what fondant was! I saw that the decorating on a cake is much more versatile and realistic when you work with fondant. My problem was that I didn't know the first thing about fondants! I never could resist a challenge! I decided to learn about fondants and there began my research .... I learnt what fondant was, what gum paste was, when you use what, how to mix them, stick them, work with them... Phew! A whole lot of things! Fun things!
When I made the Tinker bell doll cake, this time, I ordered the actual Tinker-Bell doll and used the doll. I was also a little more brave and layered the cake. I baked one 9 inch cake and one cake in the doll pan and layered it with vanilla frosting. I had to use the additional 9 inch cake because the doll was 13 inches tall! When I started off with the cake I was not sure how it would turn up. I am happy to say that the end result was fantastic!
This is how I made the Tinker Bell cake:
Servings: 15-20
Ingredients:
For the cake:
Boxed cake mixes: 2( I used Pillsbury Devil's food )
Eggs: 6
Water: 2 cups
Oil: 1 cup ( I used canola oil)
For the buttercream icing:( to make 2 1/2 cups icing)
Confectioners Sugar: 4 cups
Butter : 1 cup( at room temperature)
Vanilla essence: 1 1/2 tsp
Water: 2 tbsp
For decorating the doll:
Pastel Green ready to roll fondant: 1 box ( I used Wilton)
Electric Green ready to roll fondant : 1 box( I used Cake Boss)
Shortening: as needed to knead the fondant.
Corn flour: as needed to dust the work surface.
Green shimmer powder : 1 small box ( I used Wilton)
Water: 2 tbsp
Method:
For the cake:
Preheat the oven to 350 deg F.
Assemble the dome shaped cake pan as per instructions.Prepare the dome shaped cake pan & the 9 inch round pan by spraying non-stick spray. Keep it aside.
Prepare the cake batter as per instructions on the cake box.
Pour the cake batter into the dome- shaped cake pan until 2/3 full. Pour the rest of the batter into the 9 inch round pan.
Place the dome- shaped cake pan on the center rack of the oven and the round pan on the lower rack .Bake for 50 mins at 350 deg F. Check the round pan. If the cake is done take the round pan out and let the cake cool.
At the end of 65 mins, check if the cake in the dome-shaped pan is done by inserting a skewer into the center of the cake. If done, the skewer will come out clean. If not done, bake for additional 5 mins and check again. Repeat this in 5 min intervals until the cake is done.
Remove the cake out of the oven and let it cool on the cooling rack for 15 mins.
Next, slice the dome shaped top and level the cake. If the round cake has a dome, level that too and let it cool on the cooling rack.
Remove the cake out of the pan and let it cool down for at least another hour on the cooling rack before icing.
The Icing:
When the cake is cooling prepare the icing. Take the butter and the vanilla essence in a bowl, whip it until soft peaks are seen.Now add sifted confectioners sugar little by little and mix until well combined. Add the water and mix well. Icing should be of medium consistency.
Preparing the doll:
Take off the doll's costume & shoes and wrap the doll in protective plastic wrap. Insert the doll into the cake until her waist. Remove the doll out and keep aside.
Preparing the cake:
Place a thin layer of icing on the center of the cake board .The icing will keep the cake in place and prevent it from moving. When cooled, invert the round cake onto the cake board. Layer it with 1 inch thick layer of icing of your choice. I used vanilla icing. Now place the dome- shaped cake on top of this.
Using a spatula, apply a 1 inch thick coating of icing around the cake. Keep it in the refrigerator for 3-4 hours or overnight.
The dress:
When the icing is set, prepare the fondant leaves. Take the electric green fondant and knead it using a little shortening until soft. Now apply cornstarch on the rolling surface and roll the fondant into 1/8 inch thickness. Using the leaf cutter, cut large, medium and small leaves. Using the shaping foam and veining tool, make the veins on the leaves. Keep it aside to dry. Preferably overnight.
Putting the dress, doll and cake together:
Using a little shortening knead the pastel green fondant until soft. I did it in small portions and then combined it together. Again apply cornstarch on the work surface( I used roll and cut fondant mat) and roll the fondant to 17-18 inches circle.
When ready, take the cake outside the refrigerator and apply another thin layer of icing.
When done, using the rolling pin roll the fondant on to the rolling pin. Place the fondant on the cake and slowly and carefully unroll it.Smooth the fondant over the cake using your hands and / or fondant smoother. Cut off the excess fondant at the base using a paring knife.
From the excess pastel green fondant, using a heart-shape cookie cutter,cut out a heart shape for the Tinker-bell's bodice. Keep it aside.
Now stick the Tinker Bell doll into the cake until her waist. Fit the bodice on her torso. Place two small leaves on her breasts.
Apply little water with your finger onto the back of the fondant leaf and stick the leaves on her dress starting from the hem up towards her waist. Start with the large leaves and as you go closer to the waist use the medium and small leaves.
Mix 1 tsp lime green sparkle powder in 2 tsp water . With a paint brush pain each leaf individually.
Let the cake dry.
The cake is ready!
Enjoy!
Do try to make it. It is fun! Please do let me know and share the pictures with me :)
Cooking made easy:
The fondant can be tricky to work with. Knead fondant in portions with a little shortening until soft and no creases are seen. Promptly cover the unused fondant with plastic wrap or in a zip lock bag.
When you roll the fondant to cover a cake make sure you roll it 2 inches more than what is needed. If the cake is 10 inches in diameter it is a good idea to roll the fondant to 16 inches so you have enough to entirely cover the cake.
To stick the leaves to the doll, you can either use water or make edible glue by mixing 1 tsp gum paste bits in 2 tbsp water. Keep it aside for 1 hour. The gum paste will dissolve.
Instead of painting the leaves, you can also just sprinkle the shimmer powder over the dress.
This cake if refrigerated once the fondant is applied, will sweat. So just keep it in a cool place until ready to be used.
Tip for healthy living:
If you have dandruff in your hair, one successful and easy way to get rid of it is by rubbing he scalp with fresh lemon juice. Leave it on for one hour and then wash your hair.
Food for thought:
We can't help everyone, but everyone can help someone. Ronald Reagan
Shepherd's Pie is one of my favorite European fares. I like it because it provides a balanced meal with carbohydrates, proteins and vegetables. It is an easy tasty one pot dish.
Traditionally, Shepherd's Pie is made by layering minced lamb meat with vegetables, topped by mashed potatoes. In America, minced beef is used instead of lamb and it is called as Cottage Pie. I have given a healthy twist to the Shepherd/ Cottage pie by replacing using minced turkey instead of beef/ lamb and replacing the mashed potatoes with mashed cauliflower! Surprised?? Yes, mashed cauliflower. You cannot tell the difference! I have also topped it with a little mozzarella cheese for extra taste. You could absolutely skip the cheese. My hubby and kids love the cheese.
Here is the recipe for my Healthy Version of Shepherd's Pie!
Servings: 8
Ingredients:
For the mashed cauliflower:
Cauliflower: 1 large head, florets separated and washed.
Whole milk or half & half: 1/4 cup
Butter: 1 tsp
Salt: 1/4 tsp
Pepper powder: 1/4 tsp
Fresh Parsley: 1/2 tbsp chopped
For the turkey layer:
Minced turkey: 1 lb
Onion: 1 medium chopped fine
Garlic: 2 cloves, minced
Ground pepper: 1/2 tsp
Salt: 1/2 tsp
Oregano: 1/4 tsp
Thyme: 1/4 tsp
Parsley : 1/4 tsp
Chilli powder: 1/4tsp ( for little bit of bite;))
For the vegetable layer:
Butter: 1 tsp
Salt: 1/2 tsp
Ground pepper: 1/4 tsp
Frozen mixed vegetables: 1 lb
Mozzarella cheese: 2-4 oz shredded it sliced.
Method:
Preheat the oven to 400 deg F.
For the mashed cauliflower:
Boil water in a 4 quart saucepan with 1 tsp salt.
Add the cauliflower florets into it and cook until it is well cooked ( soft and mushy when touched with a spoon), usually around 10-12 minutes.
Now drain the water and mash it well with a potato masher.
Now whisk in all the ingredients listed under 'for the mashed cauliflower' and keep aside.
For the turkey layer:
Heat a wok/ frying pan on medium heat.
Add 1 tbsp oil, chopped onions, garlic and sauté until the onions becomes slightly golden brown.
Now add the minced turkey, salt , pepper, chilli powder and herbs.
Cook until the turkey is well cooked, usually 15-20 mins.
Turn off the flame and keep aside.
For the vegetable layer:
Melt butter in a frying pan/ saucepan on medium heat.
Add the frozen vegetables , salt an pepper and let it cook until the veggies are tender. Usually around 10 mins.
Turn off the flame and keep aside.
Layering:
Take a rectangular glass oven-proof pan ( I used pyrex 9"x11" ) and put the turkey layer on the bottom.
Now layer the veggies next and then the mashed cauliflower on top.
Top it with shredded/sliced mozzarella cheese.
Place it in the center rack of the oven and bake it for 20-30 minutes until the cheese has melted and is golden brown.
Serve hot!
Enjoy!
Cooking made easy:
In the above dish, you can skip the cheese entirely. When done the top layer of the mashed cauliflower will be browned.
You can add the mixed vegetables directly to the minced meat when the meat is halfway cooked. This would work if you are using fresh vegetables. If you are using frozen, you would have to thaw it first and drain the extra water before adding it to the meat. If you don't drain the excess water, the meat layer will become runny!
Tip for healthy living:
Red meat has been found to be one of the aggravating factors for several health issues. Red meat consumption increases the uric acid levels in the body leading to increased pain in people with gout. Red meat is also supposed to be the cause for increased joint pain in patients with arthritis, especially rheumatoid arthritis. Red meat consumption also leads to increased cholesterol levels leading to heart problems, increased blood pressure and vascular issues like atherosclerosis causing blood clots and blood vessel blockage.All this results in reduced lifespan. Hence, it is best to avoid red meat and switch to healthy sources of meat like lean turkey, chicken and fish.
Food for thought:
Question everything. Learn something. Answer nothing. Euripides
