Tuesday, March 30, 2010

Berry Delicious-Bleeding Berry Muffins!

Did I Say EGGLESS? Yessss.....These Moist, Supersoft, Flavorful Blue-Berry Muffins are BERRY Delicious.
I had a can of Blueberry Pie filling sitting in my pantry and I was thinking of using it. I thought of using it to make Blueberry Muffins. Where does the name bleeding came from? Well you can see the blue streaks all over the muffins. If you use fresh blueberries, you won't get these streaks.

These muffins are full of Blueberry flavor and mildly sweet. Perfect for morning breakfast with a hot cup of coffee.......... BERRYLICIOUS :)
You will see more Blue-berry recipes coming soon as I have half the can left :)

I am sending this straight to JIHVA Breakfast Event hosted by Suma, Event Started by Indira
Also to Champa's Bake Off Event.  

Here is the easy recipe for you ( Click here for printable recipe)

1& 1/2 Cup of All Purpose Flour
1/2 Cup of Sugar
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/3 Cup Canola Oil
1/3 Cup Yogurt
1/3 Cup Milk
1 Tsp Pure Vanilla Essence
3/4 Cup Blueberry Pie Filling

1. Pre-heat oven to 350 Degrees F.
2. In a bowl miz all the dry ingredients (Flour, Sugar, Baking Powder, Baking Soda and Salt)
3. In a separate bowl, Mix Oil and Yogurt well. Stir in the Milk and Vanilla Essence.
4. Make a well in the dry ingredients and add the wet mixture slowly in parts while mixing. Do not overmix. Remember that a lumpy batter makes the best muffins.
5. Add in the 3/4 cup of Blueberry Pie filling and mix lightly.
6. Line the muffin tray with the paper cups and fill the cups half full with the batter.
7. Bake in pre-heated oven for about 25-28 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool down for 5 minutes before removing from the tray and then cool off on wire rack.

These Muffins store well in an air-tight container for upto a week. ENJOYY!!!!

Sunday, March 28, 2010

Jackfruit Curry (Katahal ki Sabzi)

Jackfruit (Katahal) is the largest tree borne fruit in the world. The flesh of the jackfruit is starchy and fibrous. It provides food energy and is a source of dietary fibre.

My mom never used to cook Jackfruit back in India and hence I never developed the taste for it. It was here in USA, when one of my cousin's made Jackfruit and I loved it. Since then I have been making it. My husband too loves it but we don't get the fresh Jackfruit here, so we get the canned one which are already cut into pieces. All you need to do is wash them throughly and make smaller pieces before you add to the curry.

Today we ate Katahal (Jackfruit Curry) in dinner and enjoyed it so much. It was perfectly tender, soft, spicy and delicious.

Here is the simple recipe for you to enjoy (Click here for printable recipe)

Can of Jackfruit (Or 2 Cups fresh Jackfruit cut to bite size pieces)
1 Onion (Chopped)
2 Tomatos (Chopped)
2 Small Green Chillies (Finely Chopped)
1 Tsp Chopped Ginger
1/2 Tsp Cumin Seeds
1/4 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt and Red Chilli Powder- To Taste
1/2 Tsp- Lemon Juice
2 Tbsp- Oil
1 Cup Water

1. Heat oil in a pan and add Cumin Seeds to the hot oil.
2. As soon as Cumin seeds change color, add chopped Ginger and Green Chillies. Stir for 15 seconds.
3. Add in the chopped Onions and stir fry until translucent. Then add tomatoes and cook until they are well tender.
4. Add all the dry spices now and mix well. Let this mixture cook until it leaves oil from the sides while stirring in between.
5. Add 1 Cup of water, stir nicely and let it come to a boil.
6. Once it boils, add the chopped Jackfruit pieces (Kathal) to it and cook it covered on medium flame. It will take good 15-20 minutes for the Jackfruit to get done. Keep stirring occassionaly and check for water. Gravy should be thick and Jackfruit should be soft and tender.
7. Add Lemon Juice in the last and mix well.
8. Serve with HOT Chapattis.

Wednesday, March 24, 2010

Eggless 4C's - Chewy Chocolatey Cashew Cookies!

These cookies are begging for a glass of cold milk! Bring your glass of cold milk and enjoy these large big fat cookies.
After so many spicy dishes, it's time for some sweet stuff. What's better than something made of chocolate.
Eggless Chewy Chocolate Cashew Cookies?? Yummmmmmieeee.... I baked after so many days today and my house was full of aroma and these cookies are so delicious, gooey and perfectly chewy.

I saw the recipe from All Recipes but tweaked quite a bit of it.  I wanted to make eggless ones so I used cornstarch instead of eggs. Add Cinnamon for flavor and instead of chocolate chips, I added Cashews and trust me they are a great addition.

These goes straight to Champa's Bake Off Event...better late than never..Right Champa? :)

Enjoy this simple recipe ( Click here for printable recipe)

1/2 Cup Margarine Softened
1 Cup White Sugar
2 Tbsp Cornstarch dissolved into 2 Tbsp of Water
1 Tsp Vanilla Extract
1 Cup All Purpose Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
6 Tbsp Cocoa Powder ( I used Hersheys)
1/2 Cup Chopped Cashews
1 Tsp Cinnamon Powder

1. Pre-heat Oven to 350 Degrees F
2. In a bowl, cream together the butter and sugar.
3. Add in the dissolved corn starch and mix. Stir in the vanilla essence.
4. Combine the flour, cocoa, baking soda, salt and cinnamon.
5. Gradually stir in the creamed mixture. Mix nicely with easy hands using a spatula.
6. Fold in the chopped cashews.
7. Drop by rounded spoonfuls into the cookie sheets.
8. Bake for 9-10 minutes in the pre-heated oven. Do not overbake.
9. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
10 Enjoy with a glass of cold milk. :)

Saturday, March 20, 2010

Aloo Methi ki Sabzi (Fenugreek Potato Vegetable)

Fenugreek (Methi) is used both as a herb (the leaves) and as a spice (the seed). Fenugreek seeds are commonly used in the preparations of pickles, curry powders and pastes. Fenugreek leaves on the other side are used to make curry (sabzi) with potatoes or and spinach & eaten with Roti or Parantha.

I love Aloo Methi and the aroma of the fresh fenugreek leaves. I made this today after a long time and enjoyed it with Hot Chapattis and Yogurt on the side. Chapatti, Sabzi and Yogurt makes it a perfect meal!

Here is the most simple recipe (Click here for printable recipe)

1 Bunch of Fenugreek leaves (Clean Leaves separated from Stems and washed thoroughly)
2 Potatoes (Chopped)
1/2 Tsp Ginger (Chopped)
2 Green Chillies (Chopped)
1/2 Tsp Cumin Seeds
1/4 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt and Red Chilli Powder- To Taste
2 Tbsp Vegetable Oil

1. Heat Oil in a pan. Once oil is heated, add cumin seeds. Once they change their color, add cumin seeds and green chillies to the oil. Stir for 10-15 seconds.
2. Add all the dry spices to the oil (Salt, Red Chilli Powder, Turmeric Powder, Garam Masala and Coriander Powder). Mix them well for 10 seconds.
3. Add the potatoes and the Methi (Fenugreek Leaves) and mix well so that they get coated with spices evenly and nicely.
4. Cook until Potatoes are tender and the curry (Sabzi) looks well cooked.

SERVE HOT with Chapattis or Parantha. Don't forget Yogurt on the side :)

Friday, March 19, 2010

Back with Stuffed Baked Eggplant in Tomato Yogurt Gravy!

 Heylo My Friends! I missed you all these 10 days! I was sick with a bad flu and hence wasn't spending any time in the kitchen. I am fine now and missed blogging and posting recipes. Also missed checking out my fellow bloggers posts as I wasn't spending too much time in front of computer. But I promise to catch up on all your recipes soon.

Hey, There is a good news to share too. Some of you might have noticed my new domain. Its not blogspot anymore; its www.zestyflavors.com . If you have bookmarked my previous page, you don't need to do anything, as you will automatically be redirected to this new page. Also your RSS and Subscription should work the same way it used to without any changes from your side.

I am happy to be back in my kitchen territory and my little special space here. Let me treat you all with these Delicious Stuffed Baked Eggplant cooked in Tangy Tomato Yogurt Sauce.

Here is the recipe. (Click here for printable recipe)

5 small oval shaped Eggplants
1 Tomato (chopped)
1 pinch Asafoetida
1/4 Tsp Turmeric Powder

1/4th Tsp Garam Masala
1/2 Tsp Coriander Powder
1 Tsp Mango Powder
2 Tsp Salt (or to taste)
1 Tsp Red Chilli Powder (or to taste)
2 Tbsp Vegetable Oil
2 Tbsp Yogurt (Curd)
1/4 cup Water

1. Preheat your conventional oven (350 Degree) or Toaster Oven (425 Degrees). I used toaster oven coz of smaller quantity.
1. Wash and remove the stem of the eggplants.
2. Slit the eggplant vertically and horizontally (making a cross).
3. Except Asafoetida, Mix all the dry spices together  in a small bowl. Using a small spoon or by hands, fill in the spices into the eggplant.
4.Arrange the eggplant on a baking sheet and bake in preheated oven for 10 minutes.
5.Meanwhile, let's prepare the gravy.
6. Heat oil in a pan. Add Asafoetida to the hot oil.
7. Add the chopped tomatoes to it and mix. Cook them until tender stirring in between.
8. Now lets switch off the gas. Let it cool off for 2 min.
9. Now take a chopped and add these sauted tomatoes to the chopper and grind it to a gravy.
10. Put it back in the pan and turn the gas flame back on.
11. Add yogurt to the tomato gravy and mix well. Add 1/4 cup of Water now and let it come to a boil.
12. By now your eggplants are probably done. Take them out of oven and carefully take each eggplant and put it slowly in the gravy pan.
13. Cover with a lid and cook for 5 minutes on a medium low flame or until gravy becomes thick. You can make the consistency of gravy per your choice.

That's It! Serve Hot with Chappatis or Paranthas.

Wednesday, March 10, 2010

Fried Rice from Leftovers!

As I mentioned earlier, I become a lazy bum when my husband goes on a trip and hardly cook for myself. He is out this week too and I have been continuing with my ritual. :) Today I saw some 2 days old rice lying in my refrigerator and thought of putting them to use for my stomach...hehehe. Took some frozen veggies and made these delicious Fried Rice and enjoyed with Raita for my afternoon lunch.

This is what I did:  (Click here for printable recipe)
1. Leftover Rice ( I had approximately 1 cup of cooked rice). You can cook fresh rice too.
2. 1/4th Cup Chopped Green Onion (Whites and greens separated)
3. 1/2 Cup Frozen Mix Veggies
4. 3 Tbsp Oil
5. Salt - To taste6. 1 Tsp -Red Chilli Sauce (I used Ching's)
7. 1/2 Tsp- Green Chilli Sauce (Ching's)
8. 1/2 Tsp Vinegar
9. 1/4 Tsp Garam Masala

1. Heat oil in the pan. Add the frozen veggies and the whites of chopped green onion.
2. Saute until a little tender. You don't want them too soft or soggy. Just Tender.
3. Add Salt, Garam Masala, Red and Green Chilli Sauce to it. Mix well.
4. Add Vinegar to it and mix.
5. Now add the cooked rice to it and mix well. Cook for 4-5 minutes on high flame while stirring.
6. Garnish with Greens of Spring Onions.

You can make some Manchurian along with it.I was lazy and enjoyed them simply with some Raita.

Tuesday, March 9, 2010

Delicious & Creamy Kheer (Rice Pudding)

After a spicy delicious Boondi Curry, its time for some sweet dish. Don't we like to eat dessert/sweet after our spicy meal? I am sure all of us keep save some of our appetite for this last course :)

Kheer (Rice Pudding) is a sweet dish made by boiling rice with milk and sugar and flavored with cardamon, saffron, raisins, pistachios or almonds. This creamy, thick and delicious pudding is a sure crowd pleaser.

Here is the the delicious recipe ( Click here for printable recipe)

Milk- 1 Litre
Rice- 1/2 Cup
Sugar- 3/4 Cup (or to taste)
Cardamom Powder- 1/2 Tsp
Coasrsely Chopped Mixed Dryfruit (Raisins, Pistachios, Almonds) - 1/2 Cup
Saffron- Few Strands

1. Soak Rice in Water for 1/2 an hour.
2. In a thick bottomed pan boil the milk. As the milk comes to a boil, put the flame to low and add the drained rice.
3. Cook Milk and Rice till rice is soft, stirring in between.
4. In a tsp of milk, add the strands of saffron and add to the Kheer.
4. Add Sugar and cook till it becomes thick and creamy. Add Dry Fruits and cook for a 2-3 min more. Remember to keep stirring in between so that milk doesn't burn and stick to the pan.
5. Turn off the flame and add cardamom powder.
6. Transfer the kheer into a deep bowl and let it cool.

Serve Kheer Warm or Cold (refrigerate if you like it cool). I personally like Cold Kheer. Its delicious.


Sunday, March 7, 2010

A Quickie- Boondi Curry!

Boondi - ( Puffed Chick Peas) is an Indian Snack that is available in both Salty (Khara) and Sweet version.
Sweet version is often used to make ladoos. Salty (Khara) version is used to make Raita, Curry or can be eaten just like that as a snack with tea.

I make Boondi Curry when I am in a hurry and want to make something quick & also when I am out of veggies at home :). Small pieces of ginger and green chillies makes this sabzi delicious!

Here is the simple recipe for a Quickie delicious Curry (Click here for Printable version)

1 Large Tomato - Chopped
2 Green Chillies- Chopped
1 Tsp- Finely Chopped Ginger
1/2 Tsp- Cumin Seeds
1/2 Tsp- Turmeric Powder
1/2 Tsp- Coriander Powder
1/4 Tsp- Garam Masala
Salt and Red Chilli Powder- To Taste
2 Tbsp- Oil
3/4 Cup Boondi ( Puffed Chick Peas)
2 Cups Water

1. Heat oil in a pan. Add Cumin Seeds. Once Cumin Seeds change color, add ginger and green chillies. Stir for 15-20 seconds.
2. Add Tomatoes. Let them cook until tender, keep stirring in between.
3. Add all the spices ( Salt, Red Chilli Powder, Turmeric powder, Garam Masala, Coriander Powder) and mix well. Let the mixture cook for 2-3 more minutes. If its too dry, add a tbsp of water to it.
4. Once the mixture starts leaving oil from the sides, add 2 Cups of Water.
5. Let the water come to a boil. Add the Boondi (Puffed Chick Peas) and mix.
6. Let it cook covered for 5 minutes.
7. Remove the lid and cook on medium flame until Boondi soaks water and the gravy becomes a little thick.
8.  Garnish with Coriander leaves

SERVE HOT with Chappatis or Parantha.
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