Cooking in Westchester

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Cauliflower with Crab and Balsamic Vinegar
2007-03-16 04:58:00
This one is from food and wine magazine. One of the few magazines that I subscribe to. (what a not-surprise, since I love both food and wine). Even that was not such a given, I don't know about others but I am really bad about accepting those freebee trial offers and then not canceling them. Well, I have been ripped off, several times. Other times (like the stupid almost free newpaper in my driveway it is more painful to really deal with the offer, since I never have time to read the newspaper and spend all the time reclycing it!) it is not worth it, but what I am trying to say is that I like this magazine.The past issue had an interesting cauliflower and scallops recipe. Well, I loved the idea and since I always have cauliflower and balsamic vinegar in my house, that was hardly the problem, it was scallops. I love scallops but I use it less than shrimps. In this particular case I had some fake crab, available. I felt, this had the sweetness that the scallops would have and substi...
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Date-Pine Nut Cake with Fennel
2007-03-16 04:55:00
As always, I find Mahanandi a beautiful blog to visit. I was recently struck by this recipe, for a Date-Walnut cake. Firstly, when I went to make it I realized that I did not have any walnuts, then I played around with the flavorings but overall the results were really good and frankly this was quite wholesome for a cake.Date-PineNut Cake with Fennel Makes one loaf Ingredients 1 cup wholewheat flour1 cup all-purpose flour3/4 tsp baking soda3/4 tsp baking powder1/2 tsp fennel seeds1/2 tsp pumpkin pie spice1 cup pinenuts1 cup chopped dates1/2 cup honey1/2 cup dark brown sugar1/4 cup soft butter1 egg1 cup buttermilk Method of Preparation 1. Preheat the oven to 350 degrees. Grease a loaf pan and set aside.2. Mix the flours, baking soda, baking powder, fennel seeds, pumpkin pie spice in a large bowl.3. Stir in the pinenuts.4. Mix the dates in the honey.5. Beat the sugar, butter and egg till smooth.6. Add in the dates with the honey.7. Add to the dry ingredients in batches with the butter...
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Ginger-Garlic Cubes
2007-03-11 01:39:00
Something that I absolutely must have when cooking something is a ginger garlic paste. I also through in some other things as available, usually green chillies. There you have it 3-G's for the letter G being hosted by One Hot Stove.This will be a fun event, since, I would love to see what people send for some letters like Y and Z. Anyhow, the other thing I have learnt, is that it really does not take extra time to make a batch of these cubes and freeze them in cubes which I can use later as needed. So here is what I do. I take 2 large pieces of ginger that I peel, 2 whole bulbs of garlic, that are also peeled and 20 green chillies. I process them in a food processor and fit into an ice cube tray and of course use as needed.
More About: Garlic , Ginger , Cube , Arli , C Cube

Basil - Pat's Marinara Sauce
2007-03-04 05:43:00
I work with Pat who originally hails from Abruzzi in Italy.Well, rather, that is where her parents are from. Making marinara sauce is a big deal for them. It is a summertime activity starting with the growing of the tomatoes. She has been extolling the wonders of this sauce for a very long time.For someone like me, who is used to 20 ingredients in a basic dish, it was dificult to comprehend the beauty and richness of slow cooked tomatoes until I tried it. I have made some tweaks to the recipe since I do not always have tons of fresh tomatoes available, but, I think this marinara is still pretty good. This shall teach me to scoff at the simple beauty of tomatoes and garlic.This is how I have adaped it. BTW, here is a nice post on making marinara in IndiaMari nara Sauce Makes 4 cups Ingredients1/3 cup olive oil1o cloves of garlic minced1 onion finely chopped1 large can tomato puree1 can tomato paste20 tomatoes blanched and quartered1 bottle(750 ml) deep red wine (I use about 3/4)1/2 ...
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Tandoori Vegetables
2007-03-01 05:08:00
For some reason, I do not do a lot with potatoes, but I do like roasting them. Sure, I love eating them it just is not a much featured vegetable. Well, here I took a couple of things that I do not use frequently and cooked them with tandoori spices. The result was amazingly good and comforting.Tandoori Vegetable s Serves 4Ingredients 1 cup yogurt 2 tbsp tandoori masala 1 tbsp ginger-garlic paste 4 green chillies finely minced 10 brussel sprouts halved 15 ba...
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Hot Chili Peppers
2007-02-18 21:25:00
Hot chili peppers are one of those gifts of nature that you either love of cannot handle. They are fruits of the capsicum family and come in all shapes, sizes, and colors. Not all chili peppers are spicy and they are ranked on the Scoville scale for heat. They reaction on individuals is based on chemistry.In general however eating chilies result in pain followed by an endorphin high. Well, I like hot green chilies and the red cherry peppers (the later for appearance as much as taste), and, in general I think of finger food when I think spicy.I will talk about making pakoras, that are these simple but irresistable chickpea flour fritters. In my house making pakoras is like making homemade pizza, every has their preference, my brother likes cauliflower, my husband likes tomato, I like chicken, so you get the picture, anyhow, here are two variations.The first one is with brocolli and make with large florettes tempura style.Brocolli PakorasMakes 20 piecesIngredients1 cup chick pea flour...
More About: Pepper , Chili , Peppers , Hili

It's time for Dhokla
2007-02-16 05:46:00
It probably sounds cliched, but as with everything else, timming is everything with trying out food. I had tried making Dhokla's a couple of times, maybe a couple of years back, despite my efforts, I just never got things to work. I put this down to another thing that I would really be able to make, and god knows, there are so many of them, like good rasogullas (I will save that for another day).I like the idea of the Blog Patrolling event, since it actually encourages me to try some of the wonderful food that I see on other blogs. Well, this month's theme even had a Dhokla recipe, included so I was tempted to try again, I said, I think I can, I think I can...Well, I looked in my dal and rice cupboard and found, some urad flour, moong flour and Idli rawa. This is how I tweaked the recipe.For the Dhokla1/2 cup urad flour1/2 cup moong flour3/4 cup idly rawa1 cup sour yogurt1 piece of peeled ginger3-4 green chillies1 tsp brown sugar1 tsp salt1/2 tsp hing1/2 tsp turmericWater to thin ...
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Thai Inspired Corn and Brocolli Soup
2007-02-16 05:44:00
I cannot help wondering as I use the word inspired, I know, I am not unique, but we tend to use this term, for anything between actually using a spice or flavor to really being inspired. Well, in this particular soup, the inspiration refers to using the Thai green curry paste, I make my own and I will post a recipe at some point of time and using coconut milk for the base. Here is my recipe. If you are looking for a comforting bowlful, this is a great recipe.Thai Inspire d Corn and Brocolli Soup .Serves 4Ingredients2 tbsp oil2 shallots finely chopped1/3 cup Thai green curry paste2 cups chopped brocolli1 cup frozen or fresh corn kernels1 tbsp brown sugarzest of two limes1 can light coconut milk2 cups chicken broth or water.Method of Preparation1. Heat the oil and add the shallots and saute for 3-4 minutes till turning translucent.2. Add the green curry paste and cook for 7 minutes.3. Mix in the remaining ingredients and cook covered on low for 20 minutes till the flavors are mixed and ...
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Snack Bites and Comfort Food
2007-02-13 05:01:00
What defines comfort? I guess it is different from different people, I guess I find the sounds in my kitchen while I cook (like the dishwasher, my kids all very comforting). Interestingly enough, I have also gotten used to the warmth that the oven and the stove generates while I cook. A few weekends back we were in someone's house, and, despite the cranking heat I kept feeling cold. It took some time for me to realize that I was missing my kitchen. Now, moving onto food, I love the combination of heat and sweetness in Chicken, preferably something that cooks quickly like this chicken recipe. To get this bite sized is simple since I use chicken wings, look at this lone sticky drummette leftover the last time I made it. I often have some sitting in a marinade over the weekend.Quick Green chickenServes 3-4Ingredients1 cup cilantro leaves and stems1 large piece ginger10 green chillies1 tsp lemon grass powder2 tsp curry powder1/3 cup vinegar1/2 cup raisins1/2 cup soy or fish sauce1 lb...
More About: Food , Comfort food , Snack , Fort , Comfort

Got a postcard
2007-02-10 05:54:00
I had been fussing since I had to help my 3.75 yr old daughter write out 18 valentines for her Pre-K class, until this adorable valentine arrived from Barb2B for me. It is one of those adorable handmade cards, now How cute is that, now my husband really has to come up with something interesting.Thanks Meeta!for organizing this fun event.
More About: Card , Post , Postcard

Gajar Halwa - Simple but takes so .......Long!
2007-02-10 05:33:00
Relationships like everything else in life are full of surprises. My husband takes this day pretty seriously, well I do not necessarily get 101 roses, but I do feel appreciated and special and he does do something nice ( last year he gave me a collection of movies by my favorite director, which took some time to find, things like that). The reason I find this surprising is not because he is generally not appreciative, but he generally is not especially a fan of what we call Hallmark pressure.Anyhow, I am the dessert person in this house and unfortunately it shows. My husband does have a couple of favorites - good gulab jamuns and gajar halwa. He likes the former the way my MIL makes it but the later my way. I do this with a few basic ingredients and other than the time, it is fairly simple.Gajar Halwa - Carrot FudgeMakes 35 servingsIngredients4 lbs carrots3/4 gallon whole milk4 green cardamoms3/4 cup sugar3 tbsp ghee1/2 cup raisins1/3 cup chopped nutsMethod of Preparation1. Peel the...
More About: Simp , Take , Simple , Long

Postcard Event
2007-02-03 05:53:00
OK, so now, obviously I am not too good with the directions, but it is a fun event.We get to sent and recieve and send postcards from some blog buddies. Now, I clearly skipped this part of the process, so I do not have a picture of my card. I will be updating this with the pictures since the recipient has actually recieved my card. Sorry Meeta.
More About: Event , Card , Post , Postcard , Vent

Lime or Nimbu - On everything
2007-02-03 05:49:00
Brocolli and Black Beans with Lime Given that most of my posts are pretty much everyday fare, what I have started doing with the WHB, event is featuring some of the staples of my kitchen.Lime (not lemon) is one of these. I know we use them interchageably, but there is a slight difference in the flavor. I find a lemon more fragrant, but the lime tarter. These are both Vitamin C rich fruits. I squeeze limejuice practically on everything. The other thing that I do not like is cold salads in winter, instead I like to do this warm variation, like the following brocolli-black bean stir-dry.Brocolli-Black bean with limeServes 3-4Ingredients1 tsp oil1/2 cup sliced onions1 cup brocolli floretts1/2 cup broth or water1/2 cup cooked black beans1/2 tsp red pepper flakes1 tsp salt1 tsp chat masala2 tsp chopped cilantro or mint1/2 cup halved grape tomatoes1 large limeMethod of Preparation1. Heat the oil and add the onions and brocolli and cook for 3 minutes.2. Add the broth or water with the brocol...
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Pea and Mixed Vegetable Pulao - picking out the peas
2007-01-31 04:50:00
My children love peas, and adding them to a rice dish makes the food go much quicker. The deal, is that each spoonful should have at least one pea and it is a great source of excitement if they get more. Well, this is a very typical combination, I love the flavor that the bay leaves add to the rice. Pea and Mixed vegetable Pulao Serves 4 Ingredients 2 teaspoons oil (I use a non-stick pot or you will need more oil)1 onion chopped finelyA few cloves2 - 3 dried bay leaves crumbled1.5 tsp salt1/2 tsp chili powder1/2 tsp turmeric1 cup fresh peas 1 cup chopped cauliflower1/2 chopped potato1 parsnip peeled and chopped11/4 cup basmati rice soaked for at least half an hour (I do this while I am preparing the remaining items)1 tomato quatered2 cups of water2 tsp butter (optional) Method of preparation 1. Heat the oil and saute the onion till turning brown.2. Add in the seasonings and the chopped vegetables and stir for 5 minutes.3. Mix in the rice and stir till turning light brown4. Mix in th...
More About: Vegetable , Tabl , King , Table , Pick

Eating with the eyes
2007-01-31 04:46:00
I had never used Beet Greens before, but last night I was looking at these beautiful leaves and I thought lets try something. Then I went looking for some ginger, since this months Jhiva is being hosted by Rosiefeatureing this Rhizome. I personally love ginger in my tea and also like combining it with asafetida as I am doing in this recipe. It is a simple, instinctive weeknight stir-fry, that I would love to make again.Beet Greens with Ginger and CabbageServes 4Ingredients2 tbsp oil1 tsp cumin seeds2 tbsp ginger grated1 onion chopped2 green chillies finely minced2 dried red chillies1/8 tsp asafetida2 cups chopped beet greens1/2 cup chopped cabbage2 tomatoes diced finely1/3 cup crushed peanutsMethod of Preparation1. Heat the oil and add the cumin. Let the seeds splutter and add the ginger and onion and saute for a few minutes (about 5), till translucent.2. Add in the green and red chillies with the asafetida and mix in.3. Mix in the greens and cabbage and cook for 5 minutes.4. Add th...
More About: Eyes , With , Eating , The Eye

Tomato Watercress Soup with Ginger
2007-01-28 20:59:00
I love soups this time of the year and actually all the year round. There is a quiet simplicity about them, yes, we can make them fussy but overall a few little flavors, a good base and you have a comforting bowlful.I have been intrigued by all the beautiful tomato soups at Saffron Trail, that blog is such a testimony to good and healthy food. Lately, I have also been thinking of watercress eversince it featured on the Top ten detox foods, I thought of combining the two items - the tomato and watercress and thus emerged this soup. Tomato Water cress Soup with Ginger Serves 6 Ingredients 1 small onion3 cloves garlic2 green chillies2 tsp olive oil2 tsp cumin-coriander powder3-4 cloves1 large stick cinnamon8 tomatoes1 small can tomato paste2 tsp salt2 cups lowfat buttermilk1 large bunch chopped watercress 1 tbsp butter2 inch piece ginger very thinly julienned3 tbsp chopped cilantro Method of Preparation 1. Chop the onion, garlic and chillies in the the food processor2. Heat the oil in a...
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Mint - Chilli Salmon
2007-01-21 03:50:00
Mint is another one of those staples, right next to cilantro, in my kitchen. I use mint less, but it is more versatile, I use it for sweeter seasonings, tea, and of course regular saviory food. I have another week of restricted activity in the kitchen, both for work and the knee, so I was thinking of something somewhat simple.I would like to think that you are what you cook, if you cook, and love to cook that is. This recipe is very characteristic of my style, it is extremely flavorful, relatively healthy and highly adaptable ( I do it here with fish, but it works wonderfully with paneer, tofu, chicken, and cauliflower). The seasonings in this are like a good marriage, each ingredient complementing each other without overpowering, each retaining its own character. This recipe without the marination takes all of 15 minutes, but these 15 minutes it does need your attention.Mint-Chill i Salmon Serves 4 Ingredients1 cup mint leaves1/2 cup lemon juice3 red chillies4 green chillies1 tsp sa...
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A nice dark beauty!
2007-01-17 05:24:00
I had been meaning to try this dish out for a while, when I saw this recipe, I was even further encouraged. Well this was an amazingly luscious sauce, but it takes a lot of time. Well, Katie said she tinkered with the recipe, I tinkered some more, but generally was pretty good, by my standards. This is how I did it.IngredientsTo marinate1 whole chicken skinned and jointed ( I just cannot use skin other than with roast chicken)1 tsp rosemary3 carrots thickly sliced2 tsp salt1 bottle wine (I used a modest burgundy)1 tbsp freshly ground black pepper1/2 cup chopped parsely6 cloves garlicA few bay leavesFor the finishing sauce3 tbsp butter6 shallots thickly sliced10 oz button mushrooms thickly sliced2 zuchinis thickly sliced with the skin (Hey, that's pretty french)1.5 tbsp cocoa1 tbsp cornstarchMethod of preparation1. Soak the chicken in the marinade overnight in the refrigerator.2. Cook for 1 hour on a simmer the next day.3. Cool, slightly and remove the chicken.4.Strain the sauce.5. ...
More About: Beauty , Dark , Nice , Beau

An Apple a day
2007-01-14 00:54:00
I am not a particular fan of apples in general, but the granny smith is an exception. Its tart crisp texture gives it an amazing versatility.Well I tried to find out a little more about it and discovered that they get their name from their original cultivator a Marie Ann Smith.They do not brown as easily as other apples, hence they are great for salads, Like the one I am writing about.Apple -Spinach Salad with red onionsServes 4Ingredients2 granny smith apples peeled and sliced1 tsp black salt10 oz baby spinach leaves2 eggs hard-boiled and sliced1/2 cup wine-vinegar onions with some of soaking liquid3 slices bacon cooked till crisp and crumbled (optional)Method of preparation.1. Mix the black salt with the apple and let this sit for 10 minutes.2. Add the remaining ingredients and mix well.3. Eat with bread or alone. This weeks WHB is being hosted by Sue and Coffee and Cornbread. Thanks for hosting!

The center of our household.
2007-01-10 05:02:00
I came across this Kitchen event through Kalyn's Blog. Other than being a great blog it is such a wealth of information about food, events in the food world technical tool and other blogs. This is being hosted by Ilva.What can I say about my kitchen, firstly I love the fact that it is a very comfortable size. It has lots of light, and fits in my children's chairs. It allows me the luxury of being able to spend time with them and cook. The center of the Kitchen is fairly typical has a kitchen stove, closets and tabletops and is where most of the major cooking activity takes place. The refrigerator doubles as an art display hub, as well as an educational center so that we can spell and eat at the same time.There is room for several theatrical performances especially when we do not want to go to bed. The oposite size has a breakfast nook and a baker's rack for my cookbooks.It is currently the training group for a chef who is all for 34 months. Move aside Nigella Lawson. Finally, I h...
More About: House , Household , Cent , Center , Enter

Fish Curry with cauliflowers and tomatoes
2007-01-06 22:58:00
The past few days have been crazy, I had some work done on my knee to fix an injury, had been at home but trying to plough through an injury. This recipe for fish curry/stew was something that I had been promising someone for a while. Sore this one is for Priti.Its nothing very special, but it makes a nice simple homestyle dish. I make it with fresh brook trout that is a pleasant, mild tasting freshwater fish. Fish Stew with Cauliflower , Potato and PeasServes 6Ingredients2 lbs brook trout, cleaned and cut into 1 inch steaks1 lime2 tsp salt3/4 tsp turmeric1/3 cup oil2 onion1 inch piece ginger3 green chillies2 tsp cumin-coriander powder 1/2 tsp red chilly powder1 cup cauliflower cut into medium floretts2 small or 1 medium potato peeled and cut into 8ths2 tomatoes finely chopped1/2 cup peas (optional)1 tsp sugar2 cups of water3 tbsp cilantroMethod of Preparation1. Squeeze the lime onto the fish and set aside for 10 minutes.2. Rub with the turmeric and 1/2 the salt and set aside ...
More About: Flowers , With , Curry

Peeling the Onion - Every layer is great
2007-01-06 22:38:00
I don't know if most people who use onions everyday are like me, but I certainly take this gift of nature that is practically an everyday essential for granted. This post for this weeks weekend herb blogging is an acknowledgement of that ommision to give credit to this multilayered object that features in various ways in my cooking. Weekend Herb Blogging is back in its original home at Kalyn's Kitchen , for this weekend.Anyhow, I checked the nutritional lowdown on the onion and the prognosis was pretty good.So now down to cooking it, I actually put together a chicken pulao, made with some leftover Kadhi from yesterday. A simple meal in a dish recipe sealed together by the browned onions. Chicken Pulao (Rice and Chicken Casserole) Serves 6 Ingredients1 cup of basmati rice2 medium onions chopped finely2 cloves garlic minced1/3 cup oil1 tbsp whole garam masala ( A mixture of cloves, cardamom and cinamon)1 tsp turmeric2 tsp salt1 small cornish hen skinned and jointed or 1/2 lb chicken...
More About: Great , Ever , The Onion , Onion , Layer

Mixing tomatoes in my Kadhi
2007-01-05 03:33:00
While tomatoes are such a womderful summer vegetable, tomato soup is usually associated with winter in my mind, to develop this recipe I came up trying a medley of two of my favorite dishes, kadhi and tomato soup, with a smattering of vegetables, here is a nice, simple heartwarming kadhi, great with a steaming helping of white rice. Warms the coccles and soothes the soul.Tomato -Lilva Kadhi with GingerServes 6Ingredients 1.5 cups buttermilk4 tomatoes2 tbsp chickpea flour (besan)1.5 inch piece ginger3 green chillies1.5 tsp turmeric2 tsp salt2 tbsp oil1.5 tsp cumin seeds1.5 tsp mustard seeds10 curry leaves1/8 tsp asafetida or hing1 onion finely chopped (optional)4-5 okra or beans chopped1/2 cup green tuvar dal/lilva (pigeon peas)2 cups water1 tsp ghee2 dried red chillies1/2 tsp fenugreek seeds3 tbsp chopped cilantroMethod of Preparation1. In a food processor process the buttermilk, tomatoes, besan, turmeric, salt and chillies to a smooth paste.2. Heat the oil and add 1tsp of the cumin ...
More About: Xing , Tomatoes

Thinking Winter
2007-01-02 22:23:00
I have to tell you this season is one of those mixed blessing seasons, I do not like to deal with ice, although we have been lucky thus far in New York, around February the bare trees start bothering me, but, I do like drinking good hot tea especially in winter, love soups, love all warm flavors, and along with my tea I like snacking. I was thinking of these amazing snacklets that someone I worked with called Nivedita had once made for a potluck. She has currently formed an organization called RagaChitra, where she teaches children BharatNatyam and Indian classical music. Anyhow, I googled for Masala Vada and eventually landed on Lakshmi's blog and found this recipe for Pappu Chekkalu.I at once decided to try it, made some very tiny tweaks, some for convieniece and some for fun and now since I am sending these with Anshul for a snack tomorrow, I also have a happy man at home. This is the recipe as I did it. I actually tried half the recipe from Lakshmi's blog and used the moong da...
More About: Winter , Inter , Think , King , Thinking

Coconut - Jhiva December
2007-01-01 05:31:00
I love coconut, despite or maybe because of its high fat content, it is used in so many different ways in various parts of India. It of course is essential in most of South Asian cooking. Let's see in Eastern India we use it to add creaminess to curry mainly fish and chicken curries, the most famous dish from Eastern Indian in my opinion is Chingri Macher Malai kari, or shrimp in a creamy coconut sauce, we have green banana koftas in coconut milk and of course inneumerable desserts like Pathi Sapta for one.Then moving onto western India, in Maharastra and Goa Coco nut is used in so many different ways, the classic Mahastran Goda masala an essential 15-spice blend incorporated dried coconut and Goan cuisine uses this in everything from sweets to main dishes.In South India, coconut is an absolutely everyday item, from the coconut milks, coconut chutneys and off course wonderful coconut desserts.In northern India, the use of coconut is somewhat less, since it is mainly used as sweets. ...
More About: December

Chestnut Cauliflower
2006-12-28 05:17:00
Tried something very interesting and different from anything I had done, I visited the tea chef's website and on a whin request a sample of tea. A few weeks later lo and behold this wonderful smelling Chesnut tea arrived, it was a Sri Lankan Black tea, flavored with chesnuts, my first thought was creme brulee, however I persevered and a dish was born. Chesnut Cauliflower Ingredients 3 tbs chesnut tea1.5 cups boiling water1 tsp salt 1 small cauliflower cut into florrets 2 tbsp oil 1 small onion chopped ...
More About: Chest , Lower , Lowe , Flow

Sweet and Spicy Apple Buttnernut Rasam
2006-11-29 05:27:00
This soup like many other creations in my kitchen started as a dish for my little ones, however after tasting this, I felt the flavors had potential to do more that provide good nutrition, they could grow up. A little bit of this and that produced an interesting rasam.A traditional rasam is plentiful in tomatoes and a fairly thin soup. My variation is thicker than the typical broth but still thin enough to pass muster.Sweet and Spic y Apple Butt ernut RasamMakes 6 servingsIngredients2 granny smith apples2 cups of butternut squash peeled and cubed4 tomatoes finely chopped1/2 cup brocolli slaw (optional)3 tbsp toor dal (pigeon peas)2 tsp salt2 cups vegetable broth1.5 tbsp rasam masala1 tbsp ghee1.5 tsp cumin seeds1/2 tsp mustard seeds1/3 cup yogurt1/4 cup cream4 tbsp chopped cilantro2 limes juicedMethod of Preparation1. Peel the apples and cut into chunks.2.Place with squash, brocolli slaw, dal, tomatoes, broth, salt and rasam masala, into a pressure cooker and cook for 10 minutes and c...