~< Baked Jalapeno Poppers >~

Ingredients :

6 jalapeno poppers, deseeded and halved  lengthwise
4 oz cream cheese
3/4 cup Monterey jack cheese**, shredded
1/2 tsp cumin powder
1/2 tsp chili powder
3 tbsp cajun seasoning
1 large egg
2 tbsp milk
3/4 cup panko bread crumbs
1/3 cup all purpose flour
Salt & pepper to taste

Makes 12 pieces , serves 4-6 people


Directions :

1. Preheat oven to 350 F. Grease a baking tray.
2. In a bowl mix cream cheese, shredded cheese, cumin and chili powder until well combined.
3. In a bowl beat eggs, milk with 1 tsp of cajun seasoning and some salt.
4. In a shallow dish combine panko crumbs with 2 tbsp cajun seasoning.
5. In a third shallow dish keep mix flour with some salt.
6. Stuff jalapenos with 1 tbsp of cheese mixture.
7. One at a time, dredge in flour, dip in egg mixture and dredge in bread crumbs, gently pressing to coat.
8. Place coated peppers cut side up on the greased baking sheet and bake till the crust is golden brown, will take about 25-30 minutes.

Better picture coming up soon. Had made these for a lunch party and they were loved by one and all. A ridiculously easy appetizer to put together, this one is definitely a keeper.

Notes : You can use mozzarella or cheddar cheese instead of Monetery Jack for the stuffing.

~< Swiss roll >~

Ingredients :

4 egg whites
1 tsp Vinegar
2 1/2 tbsp sugar (for egg whites)
4 Egg yolks
2 tbsp sugar (for egg yolk)
3 tbsp Oil
3 tbsp Milk
2 tbsp water
5 tbsp All purpose Flour
4 tbsp Cornstarch
1 tsp vanilla extract

Directions :

1. Take egg whites in a large bowl. Gradually add sugar in three batches and beat until you get stiff peaks and you have a meringue. The process can take around 12-15 minutes.
2. In another bowl  put egg yolks and sugar and beat until it is pale yellow.  Add milk, vanilla extract, water and oil. Mix well.
3. Add sifted all purpose flour and cornstarch to the mixture prepared in step 2 and mix. You can use the same mixer in steps 1-3 without washing the blades.
4. Add 1/3rd of the egg white mixture from step 1 to the egg yolk mixture and gently mix it in. This helps the egg yolk mixture to loosen up.
5. Add this mixture to the meringue bowl and gently mix it with either a whisk or a rubber spatula. Be very gentle as you do not want to deflate the meringue.
6. Pour into a 10 X 15 inch greased baking sheet lined with a parchment paper.
7. Bake at 320 F for 15-16 minutes.
8. Drop the baking tray from 20-30 cm height and flip the cake on a moist kitchen towel and place it on a cooling rack for 15 minutes, allowing it to partially cool down.
9. While the cake is still slightly warm, gently roll the cake with the flat side on the inside while the parchment paper is still stuck on the flat side. Be very careful as you don't want the cake to tear apart.
10. Wrap the roll in the moist kitchen towel and let it sit in the for 15-20 minutes.
11. Now unwrap the towel and gently unroll the cake. Carefully peel the parchment paper and spread the filling of your choice - could be jam , fruit preserves, chocolate, Nutella or freshly whipped cream. Spread the filling evenly all across the cake, just leave around 1 cm empty on the border.
12. Roll the cake back gently and wrap it with aluminium foil or parchment paper. Place it in the fridge for 1-2 hours. Before serving.

Optional :
You can decorate the Swiss roll further with the toppings of your choice. I just drizzled mine with some chocolate ganache and heart-shaped sprinklers. 

~< Samosa Pinwheels >~

Served these for a lunch party and these were an instant hit !

Ingredients :

3 medium potatoes, boiled & mashed
2 cups peas, boiled
1 small onion, chopped
3-4 green chilies, finely chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 tbsp lemon juice
2 tbsp oil
1/2 tsp turmeric
1 tsp coriander powder
1 tsp chili powder
1/2 tsp garam masala
1 tsp cumin seed
1 package puff pastry, thawed **
1 egg (for egg wash ) or a few tbsp milk

Directions :
1. Preheat oven at 400 F.
2. Heat oil in a a skillet, temper cumin seeds and chilies. Let them sizzle for a few seconds. Add onions and garlic, saute till onions are pink.
3. Add all the spices and mix well. Cook the mixture for a few minutes, then add potatoes and peas. Mix until well incorporated.
4. Remove the mixture from heat, add cilantro and lemon juice. Mix well.
5. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14X11 inch rectangle. Spread the potato mixture all over evenly, slightly pressing it.
6. Starting at a short side, roll the pastry as firmly as you can. Freeze for 45 minutes or until firm.
7. Cut the roll into 1/2 inch slices. Place the pinwheels onto light greased baking sheets.
8. Using a brush, spread egg wash (one whisked egg) lightly over each pinwheel. Alternatively you can use milk.
9. Place on the middle rack and bake for 20 - 25 minutes until golden. Serve hot.

**Note :
If pastry sheets are not available near you, you can use the traditional samosa-crust dough for making these pinwheels as well. And you will have to peed fry them instead of baking them.

Pinwheels in the making. Look how beautiful they look. Perfect swirl.

~< Mango Panna Cotta with Vanilla Creme Sevai >~

This is a fusion dessert where I put together Panna Cotta (French) with Vanilla Creme Sevai (twist to our traditional Sevai Kheer, Indian). This was such a super hit at a lunch-party we threw at our house recently. Everyone loved it and couldn't stop raving about it. It looks super fancy and tastes damn good too. Has creamy and rich texture and is mildly sweet. This recipe made 12 servings, but it can be less or more depending on your serving glass/bowl.

The recipe was inspired by carveyourcraving .

For Mango Panna Cotta :

2 cups Mango Puree (I used Canned)
1 1/2 cup Heavy Cream
1/2 cup milk
4 tsp gelatin *
1/4 cup Condensed milk
Sugar, as per taste

For Vanilla Cream Sevai

 6 cups milk
1 cup condensed milk
1 Vanilla bean bod, seeds scraped *
3/4 cup vermicelli
1 tsp oil
Sugar, as per taste
Pistachios, optional

Directions for Panna Cotta :

1. In a bowl soak gelatin with 1/2 cup cold milk. Let it sit for 15-20 minutes.
2. Mean while heat the heavy cream, mango puree and condensed milk. Once bubbles start appearing turn off the heat. TASTE TEST. Adjust sugar as per taste.
3. Stir in gelatin milk. Mix it well for a minute.
4. Strain the mango-cream mixture. And pour it to the serving bowls. To see how you can get the slanted shape check this video here  (forward to 1:34).
5. Let the Mango Panna Cotta set in the fridge for an hour before adding the second layer.

Directions for Vanilla Creme Sevai :

1. In a heavy bottom heat 1 tsp oil and roast vermicelli for 2 minutes.
2. Add milk and let it boil on medium-low heat until the milk is reduced to half.
3. Scrape the seeds from vanilla bean and add it to the reduced milk. Add condensed milk. Cook for another 2-3 minutes then turn the heat off.
4. Taste test and add sugar as per taste.
5. Let the Vanilla cream Sevai cool to room temperature.
6. Pour Vanilla creme Seavi on top of the set mango Panna Cotta. Decorate with some sliced pistachios.
7. Serve cold.

Notes :
1. Instead of gelatin you can also use agar-agar. Mix 1 3/4 tsp of agar-agar in warm water and add it to the boiling mango-cream mixture.
2. If you do not have vanilla beans, use vanilla extract instead.

3. This is a good dessert to make-ahead for parties. Stores well in the refrigerator for up to 3-5 days. Don't forget to cover it with clear wrap aka cellophane though !

~< Paan Milkshake >~

Serves 5-6

Ingredients :

8-10 Betel leaves
6 tbsp Gulkand
6 scoops Ice cream
4 cups cold Milk
3 tsp Fennel seeds
15-20 Ice cubes
Sugar, as per taste









Directions :

1. Roughly chop betel leaves into small pieces.
2. In a blending jar add 4-5 ice cubes, 1/4 cup milk, betel leaves, Gulkand and fennel seed. Blend into a fine paste. Strain the betel paste.
3. Blend this betel paste with milk, ice cream and the remaining ice-cubes. Taste test and add sugar if required.
4. Serve chilled.

Notes :
If not serving immediately, keep this milkshake refrigerated preferably in glass jug/bottle. Keep it covered with a lid. I have found that the betel flavor gets stronger with time. Tastes even better after a couple of hours.

~< Black bean quinoa burger >~

Ingredients

15 ounce can black bean
1 cup cooked quinoa
1/3 cup Bread crumbs
1/3 cup finely chopped cilantro
3 green chilies finely chopped
1 tbsp tomato paste
1 tbsp Cumin powder
1 tsp Red chili powder
1 tsp garlic powder
1 tsp olive oil
Salt

Directions :
1. Preheat oven at 375 F.
2. Wash and drain black beans. Remove as much moisture as possible. Place these beans in a large bowl and mash them well with a potato masher.
3. Mix in all the other ingredients until well combined. Let this mixture sit for 15-20 minutes. This allows the bread crumbs to soak in the extra moisture.
4. Grease your hand and form four patties.
5. Bake for 20 minutes. Flip the patties and then bake for another 15-20 minutes.

Build a burger with your favorite toppings and buns.

~< Mango Fudge >~

I made mango semolina cake last weekend which was a big hit. Finished the whole cake in 2 days (no not by ourselves, we shared it with friends). Had some left over mango puree so thought of trying out this recipe. I had made mango Kalakand  a couple of years ago and it turned out real good. However I swore to never make it the conventional way again because it was quite labour intensive. Drying out all the liquid ingredients on stove took more than an hour and that too with constant stirring. So I came up with this shortcut microwave recipe recipe. Took just about 25-30 minutes in the microwave and no constant stirring - not bad at all.

Ingredients :

2 cups ricotta cheese
3 cups whole milk powder
2 cups mango pulp
1 cup sugar
1/2 tsp cardamom powder (optional)

For garnishing
2-3 tbsp chopped almonds and pistachios
A few strands of saffron

Directions :

1. Mix all the ingredients in a big microwave safe bowl.
2. Microwave it for 4 minutes for about 4 times, stirring the batter in between.
3. Once the batter has gotten thicker microwave for 3 minutes twice. Stir in between.
4. By now the mixture should have thickened. Microwave for 1 minute 2-3 times until you are able to make a small ball out of the mixture.
5. Transfer the batter to a greased setting tray. Garnish with nuts and saffron. Let it cool for 2-3 hors and then cut into squares.

Note :
1. If using home made mango puree add more at least 1 1/2 cups of sugar. Adjust according to the sweetness of mangoes. I used canned mango puree, it already has a lot of sugar in it.
2. Use whole milk powder to get rich texture. I used Nido brand.

~< Mango Semolina cake >~

A very humble recipe which can be made by one and all, no expertise in baking required for this. If you like mangoes you are going to relish this cake.

Ingredients:
1 cup fine semolina
1 cup mango puree
1/2 cup sugar (powdered)
1/4 cup oil
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp cardamom powder
2 tbsp Sliced almonds  (optional)
2 tbsp Sliced pistachios (optional)
A few saffron strands  (optional)

Directions :
1. Preheat oven to 375 F. Line a loaf pan with wax paper.
2.  Mix all the dry ingredients - semolina, sugar, baking powder, baking soda and cardamom powder.
3. Pour mango puree and oil to the dry mixture. Mix until well combined.
4. Let the cake batter sit for 15-20 minutes. Add baking powder & baking soda. Give it a mix after.
5. Immediately pour the cake batter into the loaf pan and decorate with chopped nuts and saffron.
6. Bake for 25-28 minutes. Cool completely on a wire rack and cut after cooling.

Note :
I have used canned mango pulp, if you are using home made pulp you may want to add 3/4 cup of sugar. Canned mango pulp is quite sweet. 

~< Banana Walnut Blender Muffin >~

This is a no flour, sugar-free, oil-free recipe. Perhaps it is as healthy as a tasty muffin could get.

Ingredients :

2 cups rolled oats
2 large ripe bananas (3 medium)
2 eggs
1/2 cup Walnut roughly chopped
1/4 cup Maple Syrup
1/4 cup Greek Yoghurt
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Vanilla Extract
1/4 tsp Salt
1/2 cup Chocolate chips
1/2 cup Golden raisins (optional)

Directions :

1. Preheat the oven to 400 degrees F. Line the 9 muffin cups with paper liners or just grease them.
2. Blend the oats in the blender into a powder like flour. Add baking soda, baking powder and salt to the oat-flour and mix it well.
3. Add bananas, eggs, vanilla extract, maple syrup and greek yoghurt. Blend until all the ingredients are well combined.
4. Stir in walnuts , raisins and chocolate chips with a spoon. Keep a few chocolate chips aside to sprinkle them on top of the muffins.
5. Gently pour the muffin batter to the muffin cups directly from the blender jar.
6. Sprinkle a few chocolate chips on top of each muffin.
7. Bake for 15-16 minutes or until a toothpick comes out clean.
8. Allow the muffins to cool for 10 minutes and then they are ready to be dug into :D.

~< Baked Beet Falafel >~

Ingredients :

1 beetroot (tennis ball size), roughly chopped
1 cup uncooked chickpeas
4 large garlic cloves, finely chopped
1 tbsp ground coriander
1 heaped tsp ground cumin
3-4 tbsp All purpose flour
3-4 Green Chilies, roughly chopped( adjust to taste)
Sea salt & Pepper to taste






Directions :
1. Place in a large bowl, soak with cold water, adding enough to allow the chickpeas to at least triple in volume. Cover and let stand at room temperature overnight. The next day, drain, rinse and let them dry.
2.In a food processor combine chickpeas, garlic, beets, cumin, coriander, chilies and flour. Season with salt and pepper. Blend until everything is broken down, need not puree completely. You want to add enough flour so that the dough forms a small ball.
3. Place the dough in the fridge, covered for at least 30 minutes. 2-3 hours would be ideal. This allows the dough to thicken.
4. Preheat the oven to 400°F and line a baking pan with parchment paper or greased foil.
5. Roll the dough into small balls and press them into patty shape.
6. Bake for 20 minutes or until the patties are crispy and browned on the outside.
7. Cool for a couple of minutes before peeling them off the pan.
8. Serve hot with tahini or yoghurt dip of your choice.

~< Veggie Muthiya >~

Ingredients

For Muthiya :
2 cup grated Lauki / Zucchini/ Cabbage
1 cup whole wheat flour
3/4 cup Semolina (coarse)
3/4 cup Gram flour
4 Green Chilies, finely chopped
2 tsp ginger, grated or paste
1/2 tsp Turmeric
2 tsp Sugar
1/2 tsp Baking Soda
2 tbsp yoghurt
1 tbsp Oil
Salt to taste

For Tempering :
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Sesame seeds
2 pinch asafoetida aka hing
1/2 tsp Salt
10-12 Curry leaves
2/3 tbsp Lemon Juice

Directions
1. Mix all the flours, baking soda and spices in a large bowl.
2. Now add ginger, chilies, oil, grated veggies and yoghurt. Mix it well.
3. Let the dough sit for 10-15 minutes. The veggies will release their water. Knead the mixture to form a soft dough. (Add little water if needed, depending on the vegetable you chose)
4. Take a fistful of this dough and shape it into a small log. Repeat for all the entire dough.
5. Grease the steaming plate and place all the logs on it.
6. Steam the Muthiya for 25 minutes or until the knife comes out clean.
7. Cool for about 10 minutes and then cut the logs into 1 - 1.5 inch pieces.
8. Prepare the tempering by heating the oil. Add mustard and cumin seeds. Once they pop add asafoetida, curry leaves, salt and sesame seeds.
9. Add muthiya pieces and lemon juice. Gently stir. ( Let it saute for a little longer till the Muthiya browns on the edges if you like the crispy texture )
10. Serve hot with cilantro chutney !

~< Coconut Ladoo >~

Ingredients :

3 cup desiccated coconut
1/2 cup milk powder
1 can condensed milk (396 gm/ 14 oz)
1/2 cup Milk
1 tsp cardamom powder (optional)
1 tsp Clarified butter / ghee





Directions :

1. In a deep pan add ghee. Over a low flame roast coconut lightly for two minutes.
2. Pour condensed milk and milk powder. Mix well.
3. Add milk and stir continuously on low flame till the mixture comes together and forms a thick and soft mass. This took around 8 minutes for me.
4. Add cardamom powder. Give it a quick mix and switch off the stove.
5. Let the dough cool a little for five minutes and start rolling balls. I was able to make 24 balls.
6. Roll the balls in desiccated coconut
7. Eat them fresh or store them in an airtight box.

~< Refreshing Kiwi Cooler >~

Ingredients :

3 Ripe Kiwis, peeled and cut in half
2-3 tsp sugar (Adjust to taste)
8-10 fresh mint leaves
1/8 tsp Black Salt
2 cups water
1 cup ice
A dash of lime

Blend all the ingredients together. Tadaaa ! Your refreshing kiwi cooler is ready. Serve cold. 

~< Date-Almond truffles >~

Ingredients :

1 1/4 cup Almond flour
1 cup Dates, pitted
1 cup raw walnuts
2 tsp Vanilla extract
2 tbsp hemp seeds (optional)
1 tbsp cocoa powder (optional)
1/4 cup Shredded unsweetened coconut (optional)
A pinch of sea salt

Directions :

1. Roughly chop the dates and blend them in a food processor until the mixture becomes pasty. Remove from the food processor, keep it aside.
2. In the food processor add walnuts, almond flour and salt, blend to a semi fine meal like consistency.
3. Now add dates, vanilla extract, hemp seeds, cocoa powder and coconut. Pulse it just enough to get a loose dough. Do not over blend it.
4. Divide the mixture into 15 equal parts and roll them into a ball. Store them in the refrigerator.

~< Strawberry Rhubarb Crumble >~

Serves 4-6

Ingredients :

For the filling

1 1/2 cup Strawberries, diced
1 1/2 cup Rhubarb, ch0pped
3/4  cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice

For the topping

1 cup all purpose flour
1/2 cup tightly backed brown sugar
1/2 stick butter
1/3 cup rolled oats
2 tbsp oil
1 tsp cinnamon powder
1 tsp salt


Directions :

1. Preheat the oven at 375 degrees F.
2. Combine all the ingredients of the topping (crumble) together. Set it aside in the freezer for 15 minutes.
3. Toss all the ingredients of the filling. Pour it in a 8-by-8 inch glass or ceramic dish.
4. Scatter the crumble on top and bake in the oven for 45 minutes or until golden brown and bubbly.
5. Let it cool for 15 minutes; serve with vanilla ice cream or whipped cream.

Notes :

1. You can add chopped walnuts / pecans in the crumble for more texture.
2. Add or reduce sugar in the filling based on how ripe/sweet the strawberries are.

~< Avocado green curry >~

For all those avocado lovers out there, here is a simple and soulful recipe which I guarantee you are going to love.

Ingredients

2 Avocados
8 oz firm Tofu, cubed
1 can Coconut milk (14 oz)
1 Bell pepper, chopped
2 Carrots, chopped
1 Zucchini, chopped
2 Jalapenos*
1 tsp Garlic, minced
4 tsp Thai green curry paste*
1 tsp Garam masala
2 tsp Lime juice
1 tsp Coconut oil
1  tsp Sugar
Salt to taste


Directions :

1. Combine 1 avocado, jalapeno, milk, garam masala, sugar and salt in a food processor and puree.
2. In a pan heat oil. Add garlic, bell peppers and carrots. Cover and cook for 5 minutes.
3. Add zucchini and stir everything together.
4. Pour in the puree, add tofu cubes  and mix it well. Cover and let it simmer on medium-low heat for 8-10 minutes.
5. Add cubed avocados and lime juice to the curry and gently stir to combine. Cook just until avocado is heated through.
6. Serve the green curry with cooked rice, and lime wedges.

*Notes :
1. Based on the level of hotness you like in your food you can adjust the number of jalapenos.
2. I use the store bought green curry paste, 'Asian creations' brand. It is vegan and easily available in most grocery stores in the US.
3. You can also add vegetables of your choice eg. broccoli, snap peas, mushrooms etc.

~< Spicy lentil Muffins >~

Here is a healthy and tasty dish you can have for lunch, dinner or even breakfast. A desi dish  (Handvo) with a videsi look ;)

Ingredients

Part 1:
3 cups Handvo flour (Ondhwa flour) *
1/2 cup greek yoghurt *
2 1/2 cups Warm water
2 tbsp oil

Part 2:
1 medium finely chopped cabbage *
5-6 finely chopped green chilies
4 garlic cloves minced
2 tsp grated ginger
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Carom seeds
2 tsp Sugar
2 tsp Salt or to taste
1 1/2 tsp Eno fruit salt

Part 3:
2 tbsp Oil
1 tsp Mustard seeds
3 tsp Sesame seeds
1/2 tsp Asafoetida
8-10 Curry leaves

Directions :

1. Mix the ingredients of part 1 in a bowl and keep it in a warm place for 8-10 hours. (The mixture should be like a thick paste and NOT runny as we will add cabbage to it later which leaves out a lot of water.)
2. Add all the ingredients of part two to the patter except for Eno fruit salt. Mix well. And let it sit for 15-20 minutes. This allows all the water from cabbage to ooze out into the batter.
3. While the batter is resting prepare the tempering. Heat oil, add mustard seeds, curry leaves and asafoetida. Turn off heat when the mustard seeds start sputtering.
4. Take a muffin pan and grease it.
5. After 15 minutes check the consistency of the batter, it should have pouring consistency. (Add little water if required.). Now add Eno fruit salt and mix it in to make the batter light and foamy
6. Pour the batter into the muffin pan. Generously sprinkle sesame seeds on top of each muffin. Now drizzle the oil tempering on top of these sesame seeds.
7. Cover the muffin pan with aluminium foil and bake at 350 degree Celsius for 40 minutes.
8. Remove the aluminium foil and broil for 7-8 minutes or until a light brown crust forms.
9. Let the muffins cool for 10-15 minutes before serving.

Notes :
1. Available at most Indian grocery stores.
2. You can use regular yogurt instead of greek yoghurt.
3. You can use other vegetable also, like grated Opo squash (Lauki) / Carrots / Zucchini.

~< Beet-n-Tomato soup >~

Ingredients :

1 Beet
1 Apple
4 Tomatoes
2 Bay leaves
4 Cloves
3/4 tsp Black salt
1/2 tsp Black pepper
1/2 tsp Chaat masala
Salt to taste
Butter (optional)

Directions :

1. Peel and slice beet and apple. Cut tomatoes in four slices. Put these veggies in a pressure cooker. Add bay leaves and cloves. Add 2 cups of water. Pressure cook until 4 whistles.
2.  Pick and discard the bay leaves. Blend the remaining mixture using a hand blender. Add water for the desired consistency.
3. Strain the mixture. Add black salt, freshly crushed black pepper, chaat masala and salt to taste.
4. Serve hot with some butter on top. 

Spinach Pooris

Poori, aloo ki subzi and kheer - absolutely love this combo !

Ingredients :

1 1/2 cup Wheat Flour
1 cup tightly packed Spinach
5-6 Green chilies
1 tsp Fennel seeds
1 tsp Carom seeds
1 tsp Ginger, grated
2 tbsp Oil
1 tsp salt
Oil for frying



Directions :

1. Wash spinach leaves and drain excess water.
2. In a blender put spinach, ginger, chilies, salt and fennel seeds. Blend until smooth.
3. Mix carom seeds and oil in the flour and knead a tight dough using spinach puree. I did not use any extra water for mine, the puree was just enough.
4. Let the dough rest for 20-30 minutes.
5. Heat oil on high flame. Wile the oil is heating divide the dough into 16 lemon sized balls and roll out pooris.
6. Deep fry the pooris. Remember to flip the first side as soon as it puffs up so that you get a nice and green color. (If you don't flip it soon enough the pooris will turn brownish and you wouldn't see this beautiful green color)