Sunday, January 31, 2010

Simple Bruschetta

When you need to make a last-minute appetizer, you can't go wrong with this easy bruschetta. This is the simplest recipe that you can make with  few fresh ingredients.  I made this over the week end and both my kids loved it.   Try to use a good extra virgin olive oil and some fresh basil leaves.


French bread - 1 loaf (Sliced)
Plum tomatoes - 4 (Finely chopped)
Fresh basil - 5 leaves (Thinly sliced)
Shredded Parmesan cheese - 4 TBSP
Extra Virgin Olive Oil - 1/4 cup
Salt - 1/4 tsp
Pepper - 1/4 tsp


In a bowl, mix all the ingredients except the bread.  Let it stand for 15 minutes.  Before serving, toast the bread for 5 minutes or until it's crispy.  Spread the tomato mix on the bread.  If you like, you can sprinkle some black pepper on top.  Serve immediately. 


Saturday, January 30, 2010

Channa (Chickpeas) Masala

This is what I made for lunch today.   A high protein, fuss free food for the kids.
You can adjust the spice level according to your taste.  Goes well with poori, chapatti, naan or any kind of rice. 


Chickpeas -  1 Can (If you are using dried peas, soak it over night in water and pressure cook it)
Onion - 1 medium size (finely chopped)
Tomatoes - 2 small
Garlic - 2 cloves
Ginger - 1/2 inch
Bay leaves - 1
Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli  powder - 1/2 tsp
Any kind of Channa Masala powder - 2tsp
Water - 1 cup
Salt - to taste
Fresh coriander leaves (Kothamalli) - 2TBSP (finely chopped)
Oil - 2 TBSP

Grind to paste:   Tomatoes, ginger and garlic

                  Heat the oil in a pan.
                  Add the cumin seeds and bay leaf.
                  Now add the onion and fry till it turns transparent.
                  Add all the powders and fry for 2  minutes.                    
                  (coriander, turmeric, red chilli, and channa masala)                                  
                   Mix in the ground paste and fry till the oil separates.
                   Next, add the chick peas & salt along with 1 cup of
                   Cover it and let it boil for 10 minutes in low flame.
                   Sprinkle some chopped fresh coriander leaves.  

Friday, January 29, 2010

Semiya Payasam (Kheer) with Carrot and Pumpkin

This is my very first post.  So, please feel free to give me any suggestions on blogging or photography.  I am very happy and excited to be in the blogging world.

See you guys soon with a new recipe.  Have a great week end.

Carrots - 2 peeled and roughly chopped
Pumpkin - 1/2 cup, chopped
Milk - 2 cups
Sugar - 3/4 cup or 1 can of sweetened condensed milk
Semiya (vermicelli) - 1/2 cup
Cardamom - 2
Some cashew nuts and raisins
Ghee (Clarified Butter) - 1 tsp

Pressure cook carrots and pumpkin with milk in a vessel for 2 or 3 whistles.  Meanwhile, roast  semiya in little ghee and set it aside.  You can get already roasted semiya in stores nowadays. Remove the cooked vegetables and grind them to a smooth paste.  You can add little milk that is used to boil the veggies.  Cook the semiya in water.  Now add the milk, veggie paste and sugar or the condensed milk.  Let it boil until sugar dissolves.  Now add the crushed cardamom powder.  Adjust sugar level according to your taste.   Finally, roast cashew nuts and raisins in 1tsp of ghee and mix it in the payasam.
Chill and serve.