Tropical Smoothie – Made from Fresh, frozen and, canned fruits!

Thanks Fauzia for the amazing Hareesa brunch last week. We went into an Hareesa coma after we got home. And oh the smoothie she made… we were thinking about it all week!

We went out and got a new blender, as our old one croaked a couple months back, and we were just too lazy to get a new one. This smoothie, got our tushes off the couch, and we went shopping, came back with a new blender, and as the title says, lots of fruits (fresh, frozen, canned)

And guess what there is no right or wrong way to do this. You make it however you like. Use all the ingredients listed below, or a few…

So here is Fauzia’s recipe.

Ingredients:

Dole Tropical mixed fruit can,
Dole Pineapple chunks in pineapple juice can,
Cranberry juice,
Mango pulp,
Mixed frozen fruit (mangoes, peaches, grapes, strawberries, etc)
Frozen blueberries (I used a mixed bag of berries; but using only blue berries will make the color darker, and taste sweeter too)

Method:

Put about 1/2 cup each (approximately) of all of the above ingredients in the blender, and blend away. Customize to your preference.

Nice, huh?

In India, street vendors, sell juice, and this smoothie reminded me of the Cocktail juice they make. Dark purply, thick consistency. I actually took a picture of this before we guzzled it all down.

March 10, 2010 | No Comments »

Jeera Aloo sabji – Cumin Potato – Indian recipe

Easiest, quickest, minimum ingredients, extremely delicious, healthy way to eat potatoes….. okay are these not enough reasons for you to try this once at least!

This recipe is by Mumtaaz Aunty (Yasir’s aunt; who is super talented, cooks, bakes, sews, looks gorgeous, hey….almost like this recipe… strictly talking in food language that is :D ) Hi Aunty, miss you all….

Okay back to the recipe. This is made, and I am not exaggerating when I say, in probably every house in India!

I cannot believe everyone I know forgot to give me this recipe, when I started learning to cook!!

Enough talk talk… here is the recipe.

Ingredients:

Whole cumin (‘jeera’) about 1 tsp
3 medium size potatoes, washed, leave skin on, diced
couple tbsp oil for cooking
salt, black pepper, red chilli (‘mirchi’) powder as per taste

Method:

First heat the oil, in a shallow pan. Put the cumin in it, after it sizzles, add the chopped potatoes. Mix and then sprinkle the salt and chilli powder. Cover and cook, stirring occasionally, till the potatoes are tender.

Done! Hey…that’s it…what do you think? Is it not exactly as I mentioned?

March 4, 2010 | No Comments »

Chocolate Mousse mmmmmmm – easy and quick recipe

Why did’nt I try this sooner??????????? Mrs. Vanard (Jeanie) had an accident and had to have surgery recently, and we visit her weekly. The last time I was there, she gave me some bittersweet baking chocolate. And the package had a recipe for chocolate mousse, she told me to try that.

It is so simple, please go bring the chocolate and try it for this weekend and wow your friends.

Ingredients:

3 squares bittersweet baking chocolate,
1 (8 oz) whipped topping (I used Kraft Cool Whip)
Method:

First melt the chocolate squares in a microwaveable bowl for about 1-2 mins, whisking every 45 secs. When it is completely melted, add about 1/2 cup whipped topping and blend well. Finally blend the remaining cool whip gently. Dont be shocked, the final quantity is lesser than the container of your cool whip (because the hot chocolate melts the cool whip you added initially … I know sucks right!)

That’s it, mix well and refrigerate (half an hour is enough, I know I couldnt wait longer either!) :D

Enjoy!!

Last weekend I was in Ikea, and I ate their Chocolate Overload cake (for a slice, I had to burn a hole in the husband’s pocket, but oh so totally worth it!). It was layers of chocolate cake and chocolate mousse. Yumm!! I am tempted to try making it at home with this mousse.

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Jeera Rice – cooked in Rice cooker – easy recipe – using Basmati Rice

I know another recipe for making rice. But go on try this recipe, and you will thank me (and Aunty Sara; yup another of her recipes) later.

Hey did you know, that Basmati (from India) is the most popular variety of rice (its fragrance, long grain, light flavor). Its perfect!

I have another recipe for jeera rice on this blog, but I like this one better, because of its cooking style.

So here you go.

Ingredients:

Basmati Rice (3 cups for 6 people)
Water (6 cups)
salt,
1 onion
whole spices: 1 big brown cardamom, 1-2 inch cinnamon stick, cumin 1 1/2 tsp
3 tbsp oil

Method:

First wash (1 time thoroughly) and soak the rice in the water for about 15 – 30 mins.  In a large pot, heat the oil, then drop the cumin seeds in it (tip: before you put cumin, rub the cumin in between your palms, you will smell the fragrance immediately). Add the cinnamon and cardamom to this. Let it sizzle for about 1/2 minute. Then add the onion, and fry till brown. Then add the water to this (thats why we need a large pot).

Let this come to a boil. You will notice the color changing to pink brownish. Now drain the water and add the rice to this.The rice will take the pinkish color…so pretty…so festive!
Option 1: You may cook the rice in the large pot. or…

Option 2: Put this in the rice cooker, and then you don’t have to baby it. I like this way better. I can do other things and not bother about rice getting burnt etc.

Done! Serve with chicken curry, some vegetables, etc… yumm…

February 25, 2010 | No Comments »

Basmati Rice – cooked in rice cooker – easy recipe

I know, I know who doesn’t cook rice! Everyone knows how to make rice, but  everyone cannot make the perfect rice using the rice cooker, i know I cant!  Most of the times my rice is sticky, too much water, sometimes dry, maybe less water? I dont know.

Mumtaaz aunty told me her way to make basmati rice, she uses the big rice cooker with the locked lid.

Here is her recipe.

Ingredients:

Basmati Rice (ofcourse), (for 6 people, 3 cups, use 5 cups water)
salt, and oil

Soak the rice in cold water for one. Then drain the water, and put it in the rice cooker with 5 cups of water, salt and oil.

(Mumtaaz aunty said, if u have 3 cups of rice in the cooker, then put water, till the level is at 5 cups. )

Aunty said, that Basmati needs more water.

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Orange Julius’s – Tropical Sunlight Smoothie – 250 Calories ONLY!

Do you like mango? Do you like pineapple? Then you are in for a real treat, go right now to your nearest Orange Julius (even if its snowing crazy like its here, where I am). Order the light Tropical Sunlight Smoothie. It has only 250 calories! How sweet is that?

It is made of mango, pineapple, fruit juices, non-fat milk, and Splenda! And its large enough to be shared. So what are you still doing here reading my post…go go..

Forgot to mention; it $4 and some change, but totally worth it!

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Waldorf Salad Sandwich – Chicken, apples, grapes, etc etc

I am not sure, if this is the exact recipe for Waldorf salad, but I made this salad sandwich (you know when I made the mayo; that day). It is so delicious, and so flexible. You can use whatever you have at your disposal. The end result is going to be great.

Ingredients:

1 chicken breast, roasted, cut in bite size pieces
1 small apple, diced,
handful of grapes, cut in half,
dry cranberries, handful,
celery sticks, chopped handful,
walnuts, chopped, 3 tbsp
celery, chopped, handful
mayonnaise, as much as required,
salt as per taste
Method :

Mix all the above ingredients in a bowl. Spread a little mayonnaise on the bread slices, put the filling, and press down the other slice on top.

Enjoy, as your lunch or afternoon snack.

February 21, 2010 | No Comments »

Spinach and Potatoes – Kashmiri Recipe – Aloo Palak

Aunty Sara has very easy recipes, which are great for gals and guys like me.

I just found this recipe for making spinach with potatoes (I love it), very easy, delicious, and oh so healthy! What more do you want?

And you can eat it with anything.

Ingredients:

Onions, chopped,
garlic paste or finely chopped,
baby spinach 1 bag,
spices: red chilli (mirchi) powder, corriander (dhania) powder, cumin (jeera) powder, fennel (saunf) powder, haldi, pinch of garam masala
potatoes, diced
Method:
Fry onions and garlic, then put spinach.

Cook on low heat till half the water evaporates, then add potatoes. Sprinkle the spices. Cook till potatoes are tender.

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Curfewed night by Basharat Peer

I just got my copy, and reading the reviews, I cannot wait to read it.

I am from India, and married to a Kashmiri. So last few years, my perspective of Kashmir has completely changed. When my friends or acquaintances ask me about Kashmir, all I have to say is, visit Kashmir once and see for yourself!
Even before landing from the airplane, you see from up above, the military like camouflage used for all the buildings (the airport, the hanger, etc etc). After you land, at every step of the way, even after a few kilometers away from the airport, their are security checkpoints. This is how you would start your trip to Kashmir.

Deforestation, Bomb blasts, military bases every few kilometers, that’s what you see first, but even amidst the ruin, the valley (Kashmir is a valley) is so breathtakingly beautiful. But I fear, if the current scenario prevails, its all going to change, it will be a shame! And all this for what? Just expanding boundaries? Sad, very sad.

February 16, 2010 | No Comments »

Aloo ki sabji – Simply Potatoes – Indian Recipe

I cant write enough about the versatility of potatoes, and how it continues to be the most loved vegetable all over the globe! Hey, dont mean to be a smart you know what, but it is a Global vegetable….haa!

Well, this is what Neeti made during my pregnancy, when I went to visit her. She is now in India, hope she is back soon!

Ingredients:

1 onion, chopped,
1 tbsp garlic paste or chopped, however you like it
3-4 medium size potatoes, boiled and chopped in bite size pieces
spices: red chilli powder or paprika (if you dont like it too hot), corriander seed (dhania) powder, salt, black pepper, couple pinches of turmeric (haldi)

Method:
Fry onions, add garlic (lots)

Add the spices, and mix well. Finally add boiled potatoes. Cover with a lid for a couple minutes. Done.

Note: Goes well with simple dal rice (lentils and rice), or Indian rotis (Indian flat bread), or as a toast sandwich.

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