December 31, 2011

Cardamom Pull Apart Bread & HAPPY NEW YEAR 2012


This is another recipe for my december month Event - Cardamom. I never tried a bread recipe with cardamom, but the bread turned out so good and really good and loved the mild sweetness with the rich cardamom flavor. I didn't think of any recipe to combine with this bread for our dinner, but when the bread was baking, just the idea of tomato soup clicked my mind. At first I was not sure how the combo would work, but believe me or not it worked wonders. All three of us liked it so much and we could not stop eating.
I tried making the shape of a cardamom shaped bread which can be pull apart easily, it was looking nice before baking....but once I baked it and saw the shape it looked more like a pumpkin pull apart bread. He he he heeeeee....... Anyways I was happy that I could at least achieve good in trying the pull apart part of the bread. :)

4 cups All Purpose Flour
2tsp Yeast
1 Heaping tsp Cardamom (Ground/Powder)
1 stick or 1/2 cup - 1 tbsp or 7 tbsp Unsalted Butter
2 Eggs
1/2 cup Sugar
2/3 Milk
1 tbsp Vanilla essence/extract
1/2 tsp Salt

1. In a large bowl sift the flour, salt, cardamom powder.
2. In a sauce pan add milk and warm it a bit.
3. In a small bowl add yeast, little sugar and some warmed milk, stir it and leave it for about 5 mins.
4. In the meantime add butter in the warm milk and let it melt.
5. In another mixing bowl add eggs and sugar and beat it well with a hand mixer or whisk in medium speed until fluffy.

6. Now add the yeast mixture and milk with butter into the eggs and mix again, now add the flour and knead it, the dough will be sticky, so dust a surface with little bit of flour and transfer the dough onto the flour surface and knead to form a dough for about 6 mins and until the dough does not stick to your hand. Make sure that you do not add more flour for kneading, add only about 2 tbsp or less if you don't that much.

7. Now in a bowl place the dough and cover with a damp kitchen towel and let it rise for about 1 hr in a warm place.
8. Now punch down the air from the dough and again knead it for a min.
9. Preheat oven to 350F.

10. Make the desired shape and place it on a lined baking sheet or loaf pan and baked it for about 30 to 40 mins or until the top of the bread is turned slight/golden brown. I baked it like golden brown, so that it would taste better with soup.
I brushed the top of the crust with butter and served with Tomato Soup (Click the Link for the Recipe)

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December 22, 2011

Peppery Salmon with Cilantro

Salmon is one of our favorite fish and as it's very easy and fast to cook, I regularly make this. It's my son's fav, but I always make it pan fried or broiled for him with less spice. So I thought why not make it different this time. I wanted to try something little more spicier and add some green to it. I know that Anush can take a bit more of the black pepper spice. So made this recipe with a combo of black pepper and cilantro. It worked out very well and tasted so good. A green touch makes all the difference!

2 Salmon fillets cleaned and cubed
1 bunch Cilantro, washed and chopped
1-2 tsp Black Pepper powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
Salt as needed
1/2 tsp Olive Oil

1. Marinate the fish with all the ingredients, except cilantro and half of the black pepper for about 10 mins.
(Note: Never marinate seafood for more than 20 mins, else it will get hard after cooking)

2. In a saute pan, add the fish when it's medium hot and cook it on both sides until you get a sear or a light brown crust for about 3-4 mins each.

3. Add cilantro and remaining black pepper and gently coat the fish with all the cilantro and pepper, off the flame.
4. Serve this hot as a side dish.

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December 19, 2011

Chocolate Pancake - Gluten Free

I had this gluten free scones in one of our friends house as she is cannot eat the regular/wheat flour. I bought one of the packs from her and she said they make very nice pancakes too. Behind the package there were so many recipes to make like scones, cake, pancake, waffles etc., This flour is not only gluten free but has almond powder too. So I thought why not try to make some pancakes. As always Anush loves chocolate, so I thought I will make these as chocolate pancakes. He always asks for sausage whenever I make pancakes, but didn't have it, so combined it with some turkey bacon and maple syrup.

1 cup Pamela's Pancake Mix - Gluten free (or you can substitute with regular pancake mix)
1 Egg
3/4 Chocolate Milk (you can use either regular milk or water instead)
1 tbsp Oil

1. In a large mixing bowl, add all the ingredients and mix it with a wooden spoon, just to make it like a pancake batter, make sure that you do not over mix it.
2. Heat a skillet, preferably non-stick.

3. Heat the pan, spray a little bit of non-stick cooking spray, then pour a ladle of batter and just let it spread it by itself and allow it to cook on medium flame for about a min.

4. Flip it to other side and cook another min.

5. Remove it to a serving platter and top it with a good quality maple syrup.

6. I served it with bit little salty from the turkey bacon and sweet from the maple syrup. You can choose any kinda topping from chocolate syrup, whipping cream or fresh fruits etc.,

7. Making turkey bacon: I choose turkey bacon, as it's better lean meat, and it has very less amount of fat when compared to the regular bacon and it's more tastier and healthier. I just cut the bacon into strips and dry saute it on a pan with no oil on medium flame until they are browned and crispy.

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December 16, 2011


This Event ended on 5th of december and I apologize for posting the round up very late. I thank all the participants for making this guest event a great success with 15 different tomato recipes...and I have attaached few of my tomato recipe at the bottom too.....
Lets go to the recipes....

1. Shobha of "Food Mazaa" shared Butter Paneer recipe.

2. Pranati of "Delicious Recipes from Pranati's Kitchen" has shared three recipes Tomato Paratha, Tomato KATTA and Tomato Rice.

3. Vatsala of "Show and Tell" has shared Stuffed Tomato Salad recipe.

4. Archana of "Achusmenu" has shared Tomato Puri recipe.

5. Hema of "Hema's Blog" has shared two recipes Tomato Chapati  and Tomato Bread.

6. Manali of "Cravings" has shared Green Tomato Chutney recipe.

7. Sumedha of "Sumee's Culinary Bites" has shared Tomato Basil Ravioli sauce recipe.

8. Priya of "Priya's Easy N Tasty Recipes" has shared three recipes Eggplant Tomato Sambar, Soya Chickpeas Dumplings & Tomato Pulav and Broccoli, Soyachunks & Tomato Rice.

    9. Rudra of "Mom's Corner" has shared Tomato Jaipuri recipe.

    10. Sangee of "Spicy Treats" has shared Tomato Masala Stuffed Paniyaram recipe.

    Thanks again to all of you for sending these yummy and unique recipes....

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    Shrimp, Mushroom and Potato Biriyani

    I wanted to make food for one of my friend and told her that I would get a shrimp recipe. When I looked into the freezer for shrimp, I didn't have enough to make a curry. So I kept thinking, then I thought instead of making rice and curry, why not make shrimp biriyani, but still the shrimp will not be enough, so I started to check the fridge to add any veggies. I had mushrooms and potatoes. Ok, as these combo will work well, I made biriyani...omg! it was awesome....nice try! :)

    1 pkg Shan's Bombay Biriyani Masala
    1 lb Shrimp - peeled, deveined and cleaned
    2 small Potatoes ( I used red skin potatoes with skin)
    1 box Mini Bella Mushrooms (chopped or sliced)
    1 large Onion, sliced
    2-3 Green Chilies
    2 Tomatoes
    1 tbsp Ginger-Garlic paste
    1 cup Yogurt
    1 cup Mint leaves (chopped)
    1 cup Cilantro leaves (chopped)
    1 cup fried Onions (got it from store)
    1 juice of Lemon/Lime
    Salt as needed
    1 tbsp Ghee (Clarified Butter)
    1 1/2 tsp Oil
    4 cups Rice
    2 1/2 cups Water for cooking rice

    1. In a heavy bottom pan, add ghee and oil, when it's hot enough, add onions and saute it until they turn golden brown.
    2. Add ginger-garlic paste and saute it until the raw smell is gone.
    3. Now add the mushrooms, potatoes, tomatoes and biriyani masala and cook it on medium high flame for about 5 mins, or until the water from the mushrooms, evaporates, completely.

    4. Now add the yogurt and again on high flame cook for about 2 mins. Now add the shrimp and mix well and off the flame.
    5. Transfer this gravy to a bowl, leaving a bit of the gravy in the same pan.
    6. Meanwhile wash the rice, and remove the water and keep it for about 20 mins.
    7. Now in the same pan add the rice and saute it with the little masala for about 5 mins on medium flame, until all the rice is coated with masala and the rice gets little toasted.
    8. Meanwhile heat 2 1/2 cups of water in microwave for about 2 mins.
    9. Now slowly add this water to the rice and bring it to a boil and cover and cook on medium flame until a little bit of water is still there in the bottom of the pan, else you can cook the rice in rice cooker (but make sure that it should be just more than half cooked).
    10. Now in a baking dish/oven safe bowl/foil tray or any dish that is oven safe for layering the biriyani to cook.
    11. Preheat oven to 350F.

    12. Layer the baking dish with the gravy as the first layer, then add a layer of rice, then sprinkle some fried onions, mint leaves and cilantro leaves.

    13. Repeat above steps for about 2-3 layers.

    14.  Close the dish with aluminium foil and bake it for about 30-40 mins or until the rice is cooked and fluffy.

    15. Serve this with your choice of gravy/raita.

    Sending this recipe to Reva of Kaarasaaram - Royal Feast Biriyani event.

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