by Priya | Mar 18, 2014 |
First of, thanks to all my Facebook friends who drooled and went gaga over this dish – that is my best motivation to keep trying new recipes and blogging them I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful. The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes My sweet husband putting in the muscle to unstring the squash And voila Ingredients 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl 1/2 cup of fresh frozen grated coconut thawed 2 Tbsp roasted cashews 2-3 finely chopped green chilies (ours were homegrown) 1/tsp of mustard seeds 1/2 tsp of turmeric 1tsp of urad dal 2 tsp of olive oil 1tsp of coconut oil pinch of asafetida 1/3 cup of water Salt to taste 2 tsp juice of freshly squeezed lemon Cilantro for garnish Method Splutter mustards, urad and hing in the said amount of olive oilAdd the chilies and allow them to cook for 30 secs Add the squash noodlesAdd the the water...
by Priya | Mar 10, 2014 |
Looking for a simple yet delicious hors d’oeuvre? Here is an idea – What you need 2 persimmons washed and sliced into 1/2 inch discs to display the beautiful starry middle About 10 slices of Fresh Mozzarella 1 tablespoon of olive oil Juice of 1 orange 1 tsp soy sauce pepper & a pinch of salt Method Roast the persimmon in the oil Add half the orange juice, the soy sauce Allow to cook for a minute before removing from heat Pepper and salt Transfer to a serving plate Add the sliced mozzarella to the pan and cook for just a minute Drizzle the rest of the juice over it Pepper and salt to taste Serve chilled TIP: Add a sprig of basil for added flavor and or as a decoration. I placed the mozzarella over the persimmon to serve –Sadly I did not take a picture of it before it was served to...
by Priya | Feb 27, 2014 |
If you have lived in Chennai any amount of time and if you’d had the good fortune of living near Adayar (now they are everywhere) you just may have heard of and actually visited The Grand Sweets and Snacks. It is the go to place for wedding bhakshanams (mithai and savories). Or if you just wanted a wonderful afternoon snack. Everyday, TGS&S had a routine to serve a different kind of snack each day of the week and I want to say that it was on Saturday that they made Pepper rice which they served in a stitched leaf bowl or Dhonai as we call it. (Pls correct me if I got the day wrong). But this was the ultimate treat. The fragrant rice that oozed with unbelievably aromatic ghee, fresh curry leaves and cashews – just the right amount of spice and salt and the rice cooked soft to a mush – It always transported me to heaven. I have recreated this beauty in my kitchen so many times and yet I am shocked that I have not blogged it yet!. Just like I realize i have not blogged regular items like rasam and sambar – which is pretty pitiful — like living in Agra and not visiting the Taj! But never too late I say! The easiest yet most satisfying mixed rice for a rice lover. I have replaced the ghee or at least part of it with sesame oil – just as tasty. Such a wonderful dish to take for a potluck, for a Sunday brunch or just about anytime the craving hits you, like it...
by Priya | Feb 16, 2014 |
We all love our cheese! Let’s admit it, unless we have some major allergies to dairy, which often still does not apply to cheese. While being touted as a good source of protein cheese tends to be more of a fat source! Not trying to go all preachy on you since I am as culpable as the next person in liking this darned thing! But new year resolutions kicked in a month later for me and I am trying to be good about what goes into my mouth and into my stomach. I am adhering so far to the NO-Fry February, with which also goes more veggies, less grains and all that jazz. All the recipes that I call my own, is most often just put together! As I have often said, if you put of bunch of things you like together, chances are you will like the outcome of it just as well. And quoting myself again (coz I am so good like that) I also restate that recipes are mere guidelines always subject to personalization. So here is my recipe 1 8x9x4 deep baking dish Makes about 8 generous portions Ingredients About a dozen Baby carrots split length wise1 medium cauliflower cut/snapped into daily big florets1/2 box of baby spinach (about 3 cups)2 zucchinis cut in cubes1 can of Campbell’s low sodium Mushroom soup1can of Campbell’s cream of celery 1cup of shredded cheddar Flavoring Guidelines 2 dry red peppers crushed1tbsp of pesto powderSaltFresh ground pepper Method Set oven to 350 deg FBroil on high the veggies for about 10 minutes or until the tips of the veggies...
