Nuts with a Twist

Tried and tasted by Nivedita

Hi All,

Mothers are magicians. Isn't it? My new slogan of the year.  To make her child eat the good food, she becomes creative and thinks 1000 ways to improve her cooking skills.

That reminds me of two  recent posts from my other blogger friends : 

One is very talented Sourav C. Pandey  of  ...in love with me and life :) 

God could not be everywhere, so he created mothers! 

and

Archana's Chapatti Sandwich Titbits

There are many blogger friends, who tries everyday with some new recipes for their kids and family. But Its not possible for me to write here about everyone.

Three cheers to all the mothers who cares and puts their extra time and hard work.

Hats off to all the mothers in the world.

Why am I writing all this? Because, the recipe I am giving here is for my younger daughter who does not like to it nuts.

I always keep almond powder in my kitchen to add it to many recipes for my daughter.

But last week, I thought of making it more interesting. My younger daughter loves peanut chutney powder. I thought of adding all the nuts to it to make it healthier. But, it was not only her, we all loved the chutney so much that it got over in a day. I took little to the school for my lunch box, and my colleagues did not allow me to have it.

Here is the recipe:

Peanuts - 1 cup

Dalia(Puthani) - 1 cup

Almonds - 3/4 cup

Cashew nuts - 1/2 cup

Pista - 1/4 cup

Garlic - 10 cloves(small), small one.

Curry leaves - 1/2 cup

Sugar - 1 tsp

Salt to taste

Dry red chilly powder - 1 tbsp

Tamarind - small lime size

Cumin seeds -1 tsp

Method :

Dry roast the peanuts till you get nice aroma(take care not to burn). Once cool, remove the skin by crushing it. Keep it aside

Dry roast almonds just for a minute.

Mix the nuts in a plate.

Put in a grinder and grind it for 30 seconds. Once nuts get half powdered, add all other ingredients and grind into smooth powder. It won't come out as a dry powder as the cashew nut and Pista leaves oil.

Have it with chapati, dosa, Idly or hot rice. Its yummmmm and healthy chutney powder.

Keep Smiling,

VARO-Indian Praline with Mixed Dry fruits for ICC

Tried and tasted by Nivedita 

Hi All,

Srivalli's this month's  Indian Cooking Challenge  is  Varo – Indian Praline with Mixed Dry fruits . It was very helpful for me as it eased my work for Diwali.  Alka suggested the proper sweet for Diwali. Varo is a Sindhi Special on the Diwali day. 

Usually we make with other ingredients also such as, roasted peanuts, Dalia, kurmura, til.... 

But this Varo is special and everyone waits to tastes it.

I am directly coming to the Challenge with photos. The recipe is from  Simply Sindhi Recipes:

Ingredients:

Mixed Nuts - 1 cup(I took almonds and cashew nuts only)

Sliced dry coconut - 2 tbsp

Sugar - 1 cup

Cardamom powder - 1tsp

Poppy seeds - 2 tbsp

Ghee - 1 tbsp

Vessels to make:

Thick bottomed kadai,

Big, wide steel plate or rolling board(greased)

Rolling pin

Method:

1. Cut or slice the nuts into small pieces.

2. Keep everything ready near the gas stove as you should be quick at the end.

3. Heat ghee and sugar and on low heat.

4. Wait till it melts and gets caramelized.  Be patient as it needs more time(almost 10 to 15 minutes)

5. Once it is light brown, add mixed nuts, poppy seeds and cardamom powder. 

6. Mix well to get the nuts properly coated.

7. Now, be quick and pour this on rolling board or steel and immediately roll it to make thick circle.

8. Here, if you are late, you are out of challenge!! Because the mixture gets hard very fast. 

9. Wait till the Varo is cool.

10. Break into pieces and store in a airtight jar.

This is for  Indian Cooking Challenge

Keep Smiling,

Eggplant cups stuffed with veg and nuts

Tried and tasted by Nivedita

Hi All,

Few days back I got a call from LG company to ask whether I am interested to participate in the cooking competition. First I said No as I was little busy with mom's work. But, thanks to LG guy, who came home and explained the contest and the procedure, my mom forced me and told me it will be a good experience. I registered my name without any recipe in my mind. I thought of trying a cake. But I did not get more time spend on the recipe and the garnishing. 

I don't know why this recipe came in my mind!! May be because, it was easy, simple, quick and easily available ingredients. I had read it in one of old magazine at my friend's place. But never tried it before. It is a Turkish dish called "Imam Bayildi" May be I chose this one because, it is 100% cooked in a microwave which was the rule of the contest. In the original recipe, its a traditional cooking method. But I changed it into M/W cooking.

My friend Vaishaly is also a very good cook, very creative and very enthusiastic person. We both did shopping and tried it together(her and mine). I will post her recipe also in coming days.

Now coming to my recipe :

Ingredients:

Long and big Brinjals – 2

Onion- 1 chopped finely

Carrot - 1 cubed

Green Capsicum – 1 small, cubed

Fresh corn – 2 tbsp

Oil – 4 tbsp

Garlic – 2 cloves, chopped finely or crushed

Salt to taste

Sugar – ½ tsp

Oregano – a pinch

Lime juice – 1 tbsp

Fresh coriander – 2 tbsp, cleaned and chopped finely

Nuts – ¼ cup, cut into small pieces (Almonds, Cashew nuts,
Raisins)

Pepper powder – a pinch

Tomato – 1 big, cubed

Method:

·        Keep the brinjals in salted water for half an hour.

·        Cook the brinjals in a large uncovered microwave safe bowl on HIGH for 5 minutes, turning from time to time. Then immediately keep the brinjals in cold water to cool.

·        Now split the brinjals into half lengthwise, scoop out the flesh, leaving a little inside the shell and chop the pulp.

·        Heat half the oil in a micro wave safe bowl on HIGH for 1 minute. Put Garlic and keep on HIGH for a minute.

·        Add the onions and carrot and keep on HIGH for another minute. Now add cubed capsicum and sweet corn. Mix properly and cook for another half minute.

·        Now add chopped Brinjal. Cover and cook on HIGH for 3 minutes. Keep on stirring in between.

·        Open and season it with salt pepper and oregano. Mix well and add sugar. Cook for 2 more minutes.

·        Take it from the microwave and transfer into a bowl. Add 1 tsp oil, lime juice, half of fresh coriander and half of nuts.

·        Sprinkle evenly the salt and pepper powder inside the shells.

·        Stuff the mixture into the Brinjal shells and chill in the fridge.

·        Before serving, garnish with remaining fresh coriander and nuts.

Just make sure that the brinjal is baked properly.

And

If you choose the small brinjals, you can serve it one whole cup as a starter.

This is how I tried the garnishing at home, but was not happy with it. So changed it.

The competition was a very good experience for me as it was the first cooking competition. All the contestants were very creative.

Hoping to participate and be more creative in the future.

Sending this to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Cashew Nut Rice

Tried and tasted by Nivedita

Hi All,

A very easy and simple but perfect rice for any spicy gravy or curry. This goes very well with Spicy Chicken or Mutton curry.

I prepared this it with Butter Chicken gravy.

Ingredients :

Long grain rice or normal rice - 1 cup

Cashew nuts - 12 to 15, cut into two

Ghee - 1 tsp +1 tbsp

Oil - 1 tsp

Clove - 2

Bay leaf -1

Cinnamon stick - 1/2" piece

Cardamom - 2

White pepper - 4 to 6

Salt to taste

Ginger garlic paste - 1/4 tsp

Water to cook the rice

Clean and wash the rice. Drain and keep it aside for 15 minutes.

Heat 1 tsp ghee and oil in a cooker. 

Add all whole garam masala ( just crush it to avoid the pop out)

Add rice and ginger garlic paste. Fry for some time. Add salt. Add water till the rice is covered. 

Close the lid and give one whistle. Keep it to cool.

Till it is cooled,

Heat a tbsp of ghee in a small pan, add broken cashew nuts and fry till golden color. Add this to the ready rice.

Mix it nicely and serve with your choice of curry.

Sending this to Sara's Corner 's ongoing event Think Spice - Think Garam Masala  which was started by Sunitha of Sunitha's World.

Keep Smiling,

Beetroot Halwa (Sending my Heart to My Valentine!!!)

Tried and tasted by Nivedita

Hi All,

Valentine's Day! A day of love!!!

I am missing my husband for this day, as we always celebrated together. Last time, he bought  3 roses, one for me, two for our daughters. This year we are far from him, but still very near in our heart. Hoping that,  next year we will celebrate together this day!

This beautiful red heart is for him!

A very simple sweet, my husband loves it! And me too!So thought of making it on this day of love!

Beet Halwa:

Beet root - 2 big

Sugar - 3/4 cup of grated beetroot

Cardamom powder - 1 tsp
Cinammon powder - 1 tsp

Ghee - 1/4 cup

Fresh cream or milk powder - 2 tbsp

Crushed almonds - 8 to 10

Split almonds - 10 to 12 for decoration

Peel and grate the beet. Measure the quantity. Take 3/4th cup sugar of measured beet.

Heat 2 tbsp ghee in a thick bottomed (must) kadai. Add beet into it and keep on frying till it looks dry or the water is almost gone from the beet. Add one more tsp ghee mix well. Now add sugar and mix it well. Fry it without leaving for 3 to 4 minutes.(if you are adding milk powder,add it now) Add crushed almonds. Once it starts leaving the sides of kadai, add cardamom powder and fresh cream(if you are not adding milk powder). Add Cinammon powder.

Put some more ghee if you feel its very dry. Mix well and transfer it to a plate. Give desired shape and serve it with garnished almonds.

Even though it is not everyone's favorite in my family, but me and my husband loves it~! And this is dedicated to him and only him! (Am I getting more bollywood!!! No! Missing him!)
So I thought of sending this to the event(breaking the rules of the event!):

This heart is going to 

FAMILY'S FAVOURITE FOOD EVENT -- VALENTINE'S DAY S..

held by Shama Nagarajan. 

AND

This is going to 

Priya 's  Announcing Hearts For St Valentine's Day Event

Keep smiling,

Nutty Egg Omelet

Tried and tasted by Nivedita
Hi all,

As I told before, I am an eggatarian. I love to experiment with eggs and come out with new recipes. This one is

an accidental recipe, which is unique (I feel).
Last week, when we came from shopping in the night, we were tired and hungry. My hubby was hurrying to give him something fast. I had only chapattis. I opened the fridge to check, I had left with very little onion and tomato masala which I made for the morning breakfast with dosa. It was little to serve with chapattis. So what I did was, I beat two eggs and mixed with the masala and few other ingredients (written down). I was happy and surprised with the taste. Check it out. I am sure you will love it. Why it is Nutty omelet is I added crushed peanut and almonds in onion and tomato masala. When my husband started eating, he liked the nutty and crunchy taste. Don’t ask me, I did not get to eat only. Next time I had it full!
Here is the recipe,
For onion and tomato masala
Onion – 1 big (Chopped lengthwise)
Tomato – 1big (Chopped finely)
Curry leaves – 4 to

6
Chilly powder – 1 tbsp
Crushed peanut and almonds – ¼ cup (should be bigger in size or crush it to half)
(If you like add cashew nuts also)
Mustard seeds – ½ tsp
Jeera – ½ tsp
Salt to taste
Haldi -1/2 tsp
Oil - 1 tbsp
Hing – a pinch
Sugar – 1 tsp
Fresh coriander – 1 tbsp
Add mustard seeds and jeera in hot oil. Now add curry leaves, hing and onions with crushed nuts. Cook till brown, add tomato. Let it cook till oil separates. Add Chilly powder, salt, sugar and haldi. Add little water and boil it for five minutes. Mix with chopped fresh coriander.
Tomato and Onion masala is ready.

(There is separate

post for this recipe too!)
Now for the omelet,
Capsicum - half (chopped finely)
Salt as per taste (there is salt already in masala)
Eggs – 3
Oil – 2 tbsp (olive oil, optional)
Beat the eggs and add in to the masala. Add chopped capsicum and salt. Beat again.
Take thick bottomed pan. Add oil. (I always make omelet with olive oil). When it is hot, spread the beaten egg slowly. Cover it and cook for one minute. Open the lid and very slowly turn the omelet. Cover again and cook it till the omelet is cooked fully.
Serves two. You can eat just like that! When you get crunchy and nutty taste please remember me!!!

One more thing I always do with tomato and onion masala is, I boil 2 EGGS, cut in to pieces. Mix well and serve with chapattis to my daughter. She loves to eat, if I roll the same into chapati and give.

So there are 2 recipes for eggs here.

I am sending this recipe to Sudeshna's Announcing: Event for Eggs.

This omelet is going to participate in Divya's (Dil Se..)

event : Show Me Your Omelette!

Keep smiling,