Blue Ridge Cherry Pie

Blue Ridge Cherry Pie

Can she bake a cherry pie, Billy boy Billy boy,Can she bake a cherry pie, Charming BillyShe can bake a cherry pieQuick as a cat can blink her eye….. HOLD IT RIGHT THERE!!! Have you, composer of this song, ever made a pie crust from scratch??? You would not make such flippant claims, even in jest, if you have. A blink of a cat’s eye eh? Yes if it is blinking in slow-mo for about 24 hours -lol! The biggest challenge of making a pie is without doubt the crust – if you nail that, then the rest is a breeze – And to master my pie-making skills, I once again turn to my lovely patient Canadian friend Stephanie of Joys of Baking. I followed her like the Lamb did Mary (ah- there is another rhyme I’ve inadvertently alluded to) you cannot but make a perfect pie crust. So my advice – follow this link for pie crust lessons. What I claim to be mine is the filling – In my Cherry kachal post, I told you about our wonderful cherry picking adventure, right? This was the first recipe I made with them – I have another very informative post on how to freeze cherries properly coming up soon. What sets a pie apart from any other, other than a deliciously flaky crust? The filling, of course.What a turn on it is to pick your own fruits, clean them, pit them and use them in a recipe – I made it my own by adding two ingredients that all my Indian friends would approve of and applaud Ginger and...
Kara Boondhi

Kara Boondhi

This is a simple and immensely addictive snack made in many parts of India, but perhaps called by different names. In Tamil kara means spicy and boondhi means drops.  The kids had gone out for a swim. My hubby had just finished off a rather distasteful packet of something from the indian store, the kind that is excessively spicy and doughy and not much else – I decided to launch on the boondhi trail – after all, how hard can it be- In my mind, it seemed a cinch, since I had bought the boondhi ladle the last time I was in India.I took my inspiration from the video from Vahrevah – he explained it quite nicely and it was easy to figure out what I should look for – And the bottom line is consistency – that’s really all it boils down to when you consider how, oily or soft, or elongated they could get -if the consistency is incorrect – so what you are looking for is a thick flowing consistency that drops slowly from the ladle – You take a ladle to the ladle and assist the dropsThe second point to not is don’t over crowd the pan – there should be exactly one layer of boondhis per time else you get yourself and the boondhis into a sticky, clumpy mess. Here is my recipe with a few changes that helped me make the best boondhi 2 cups of besan (or what you amount you choose)1 tsp of baking soda1.5  cups of water (divided)2tsp of salt kara podi (to mix in after the boondhi) I used...
Stuffed and Baked Pattypans

Stuffed and Baked Pattypans

A seasoned patty pan flower ready to eat! These are beauties from my garden and after browsing plenty as to how to cook ‘em, I decided I will make a stuffed bake out of it! These squashes are as easy on the eyes as they are on the palate The joy of cooking home grown abounds and “homegrown” will probably be my most favorite words for the summer! This is a super healthy recipe and SO easy to make – I feel so good and pleased if I make a wonderful new dish and it is SO easy to make! Ingredients Pattypan squash (as many as you need or have) Stuffing Ingredients 2- 3 tomatoes 1 onion 1 cup of cottage cheese Spices: Oregano Pepper Basil Green chili 2-3 Turmeric Fresh sage Fresh Garlic chives With the turmericborders Preparation Slit the pattypan head exactly where the flowery edges are and scoop the seeds out – keep the head of the squash to use with a different recipe (hope to blog this too) I used Turmeric as a decoration around the edges of the flower and for more beautiful pictures, besides of course the wonderful flavors it brings to the dish Make the stuffing In 1 tbsp of olive oil, sauté the stuffing like you would a sauce, making sure to add the cottage cheese last and set aside Prepare the patty pan by adding the same spices and some sea salt, so that it does not taste blah by itself Now add the stuffing into the scooped hole in the patty pan Grate some parmesan on top of it...
Mixed Fruit & Veggie Stew  AND Fusion Recipe Winner Announcement

Mixed Fruit & Veggie Stew AND Fusion Recipe Winner Announcement

Day 1 of the Blogging Marathon and I’ve chosen the theme of Curry in a Hurry This is a very simple and wonderful curry to have with chappatis or rice or even pasta It is colorful, healthy and above all extremely tasty. I used kokum for the gravy along with coconut and other spices. Read on here Start to finish is about 30-40 minutes TOPS! Ingredients Assorted veggies and mango– I used all the ones in the picture below 1 lemon sized kokum ball ¼ cup of fresh grated coconut 2 green chilies 2 red chilies ½ cup chopped Cilantro 1 tbsp corander Spices optional 1 tbsp oil Preparation Heat the oil and sauté all the veggies, mango and red chilies Soak Kokum in ½ cup of warm water for 10-15 minutes like you would imli In a smaller pan, dry roast the coconut, cilantro, coriander and green chilies Grind into fine paste. Now grind the soaked kokum and strain over the veggies. Add the ground coconut paste Allow all of it to boil and simmer for a few minutes Garnish with Cilantro and serve hot! Winner Announcement Thanks to the wonderful participants from India and elsewhere in the world who sent their incredibly creative fusion recipes to the wonderful event created by Pari of Foodelicious which I was fortunate to host in April.The winner was picked from the Indian entries since Pari will be mailing out the wonderful cookbook of Tarla Dalal to the lucky person.  I picked the winner through random.org and the book goes to Entry # 7 – Creatrive Journey Congrats to you J Check out the...
Mixed Veggies Medhu Vadais (MV Squared :)

Mixed Veggies Medhu Vadais (MV Squared :)

The moment I saw these on Chitra’s Blog, Ratatouile, I was salivating so much, I simply had to make them right- away – but then I was doing the blogging marathon with a 30 minute meal theme and I was unable to carry out my craving for these. Then a day or two later, I saw a similar post on Cool Lassies blog as we were doing a blogging Marathon together and I said. That’s it! I gotta make these regardless of when I will blog them and that my friends is a long story capsuled into a few sentences. This is a gratified me now blogging this after over a week J Seems to be the second fried recipe in a row, but I have gotten back to uber healthy recipes and these will follow to cleanse and detoxify the fried recipes to which I have and you will probably surrender to once you see these yummies. Well, my mate-ees, for those of you who have children who absolutely hate cabbage (like I do), this is a neat way to serve them! Ingredients 2 cups of urad dal 4-5 green chilies 2-3 Red dried Cayenne chilies ½ of cilantro 1 cup of grated cabbage 1 red onion sliced thin A pinch of asafetida 1 stem of curry leaves Preparation Soak all of the above (except the cabbage and onions) in 2 cups of warm water for about an hour or 2 Grind coarsely in a food processor using no water or the very minimal amount to get the blender going. In the meantime, chop your onion and grate...