Tuesday, May 24, 2011

Cabbage Peas Stir-Fry

One of the easiest and super tasty stir-fry. Cabbage and peas goes so well with each other. You can even add potatoes if you want. But I like it more just with peas. Takes about 15-20 min only and your dinner is set. We love to have this dry stir-fry with homemade roti (Indian bread) along with yogurt on the side.

Here is the recipe (Click here for printable version)

1 cabbage head (outer leaf removed and rest shredded thinly)
1 cup green peas
2 green chillies (chopped)
1 tbsp chopped ginger
3 tbsp vegetable oil
a pinch of asafoetida
1/2 tsp turmeric powder
1 tsp cumin seeds
1/4 tsp garam masala
1/2 tsp coriander powder
salt and red chilli powder- to taste

1. Wash the shredded cabbage thoroughly and let the water drain.
1. Heat 3 tbsp of oil in a wok/deep pan. Add asafoetida and cumin seeds. As cumin seeds change color a bit, add the ginger and green chillies.
2. Add all the dry spices to the oil and let it simmer for 1 minute.
3. Add the cabbage and peas and mix nicely.
4. Bring the gas flame to medium low, cover the pan partially and let the cabbage and peas cook until tender, well cooked and dry. There shouldn't be any water in the stir-fry. This should not take more than 15-20 minutes. Keep stirring in between.

See, 4 easy steps and what we are left with? A delicious, spicy, dry stir-fry. Enjoy with roti, naan or bread.

PS:You can use the left over stir-fry to fill between 2 slices of bread, add some chopped onions, your favorite sauce and a nice filling sandwich is ready.

Thursday, May 19, 2011

Sweet Saffron Rice

My father-in-law loves these sweet saffron rice and he was asking to make these for such a long time. Somehow whenever I went to Indian store, I forgot to buy the dry coconut which definitely is an important and delicious addition for these rice. This time I made sure I get the dry coconut and make these sweet rice for dad.

These rice are lightly sweetened and full of aromatic spices. Bright yellow color of rice makes them look absolutely stunning. All of us at home enjoyed eating these sweet rice. They are not too much of a work as well. Pretty easy and quick to make.

Oh MY!!My husband's hands are famous :D

Here is the recipe for these delicious Sweet Saffron Rice (Click here for printable version)

1 1/2 cup white rice (washed and soaked for 15-20 min)
3 cups water
3/4 cup sugar
1/4 cup dry coconut (chopped into thin slices)
2 tbsp golden raisins (soaked in hot water for 15 minutes)
2 tbsp almonds (soaked, blanched and chopped)
some saffron strands
3-4 green cardamom
3-4 whole cloves
1 stick cinnamon (broken in half)
a pinch of yellow food color
1 tbsp ghee or butter
1/4 tsp cardamom powder

1. Cook rice in a rice cooker with 3 cups of water until almost cooked. Remove the extra left water.
2. In a pan, heat 1 tbsp of ghee or butter, add cinnamon stick, saffron strands, cloves, green cardamom, almonds, coconut and raisins. Give a quick stir and add sugar.
3. Then add the rice and mix everything with light hands. Add a pinch of food color and mix again so that rice get nicely coated with the food color.
4. Let rice cook with sugar for 5-7 minutes on low heat until almost dry. Keep stirring in between to prevent burning.
5. Switch off the gas and add cardamom powder and mix.

Make sure you serve these warm. Enjoy the gorgeous yellow sweet rice.

Saturday, May 14, 2011

Spinach Cheese Swirls

I am not giving any excuses for not writing for so long  but I have been seriously busy! Busy having fun with my in-laws :) I just got home after spending all morning and most of the afternoon in downtown and before I spend rest of my Saturday lazing around, watching movies, taking naps....I promised myself to write the blog quickly and share the recipe for this delicious appetizer. I made these super easy Spinach-cheese swirls for tea yesterday evening. These were so delicious that I overate and then couldn't eat dinner last night.

These are not only easy but quick to put together of course except the thawing time that is required for the puff pastry. I didn't even had to wait impatiently for the pastry to get thaw. I was at the nail spa and I called my husband to take the pastry out of the freezer and by the time I got home it was nicely thawed and all I had to do is put stuff together, fill, roll and bake. 

Try out this recipe and you can bake these at your next party and you don't have to tell anyone that how easy these are to make. Make these and flaunt your baking skills :)

1 puff pastry sheet (thawed per package instructions)
2 cups chopped spinach ( make sure the spinach is well-drained)
1 cups shredded cheese ( I used cheddar jack)
1 tbsp olive oil
1 tsp red crushed pepper (or per taste)
1 tsp Italian seasoning
3/4 tsp basil flakes
some garlic salt (per taste)
some all purpose flour ( to roll out the puff pastry sheet)

For brushing
1 tbsp milk + 1 tbsp melted butter 

1.In a bowl, toss together the spinach, shredded cheese, 1/2 tbsp olive olive, Italian seasoning, red pepper, basil flakes and garlic salt. Mix lightly using a spatula.
2. On a clean surface, sprinkle some all purpose flour and roll out the thawed puff pastry sheet. 
3. Brush the inside of the pastry sheet with some olive oil. Spread the spinach cheese mixture evenly on the sheet. 
4. Starting from the shorter side, roll the pastry sheet tightly and carefully like a jelly roll.
5. Using a serrated knife, cut the roll into circles and arrange on a baking sheet, cut side down. 

6. Brush the cut circles with the milk and melted butter mixture and bake in a pre-heated 425 degree F oven for about 18-20 minutes. 

That's it! Isn't it simple? Enjoy the warm appetizers with tea, coffee or your favorite wine. 

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