Summery Corn Salsa

Ingredients
1 cup boiled corn kernels
1/4 cup diced cucumber
1 med size tomato diced
1/4 cup diced onion
1 stem green onion chopped
1/2 cup mixed bell peppers diced
1/4 cup chopped cilantro
2 tsp lemon juice
1 tsp crushed black pepper
1 tsp dried oregano leaves
salt as per taste
1 tsp chopped green chili (optional)

Direction
Mix all the vegetables in a bowl along with corn kernels. If you are using frozen corn kernel, defrost it or warm up in microwave for about 1 minute.
For mixed bell peppers, you can use what ever is available. I used red and orange bell peppers.
Add black pepper, oregano and lemon juice. Add salt when you are about to serve, to avoid sogginess.
add green chili if you like hot salsa.

It's kind of multipurpose salsa. You can eat this with corn chips, eat it like a salad or add this to boiled brown chickpeas to make it a lunch meal. Perfect for summer time.

Banana Bread

Ingredients:

Serves: 10

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
2    eggs, beaten
4    bananas, ripped 
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla essence

Directions:
1. Cream together butter, brown sugar and white sugar.
2. Add eggs and crushed bananas. Combine well.
3. Sift together flour, soda and salt. Add to the creamed mixture.
4. Add vanilla
5. Pour into the greased and floured load pan.
6. Bake at 350 degrees F (175 degrees C) for 55 minutes.
7. After 55 minutes do a tooth pick test. If you find it still not yet done give about another 5 minutes.
8. Once done, remove from the oven and let it cool for 10 mins in the loaf pan.
9. After 10 mins remove it from the loaf pan and let it cool for another 10 mins on the wire rack.
10. Cut into slice and keep refrigerated.

Note: I wrap individual slice in a clear plastic film and than refrigerate them. In this way its stays nice and fresh for long time and you can remove from the fridge as many slice as you want at a time without spoiling the whole loaf.

Pico de Gallo

INGREDIENTS

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely diced white onions
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt, plus more to taste

DIRECTIONS

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.
2. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
3. Note: For a spicier salsa, leave the peppers' seeds intact.

Rawa Dosa

I love Rawa Dosa and always use MTR Rawa mix but wanted to try home made mix. I tried few different measurement versions but find this version comfortable and its quick and easy too.

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Serve hot with sambar and chutney

Note:

Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it.

Some people use equal amounts of rice flour and sooji too

Chocolate Cheesecake Cupcake

Ingredients
1 Cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, at room temperature
3/4 cup sugar plus 2 tbsp
1 egg, at room temperature
2/3 cup milk, at room temperature
3 oz cream cheese, softened
1 tsp vanilla extract
2 tbsp semisweet chocolate chips
2 tbsp chopped walnuts

Directions
Place a rack in the middle of the oven and preheat to 350 degrees F. 
Line 12 muffins with cupcake papers.
In a medium bowl, sift together the flour, cocoa powder, and salt and set aside.
Using a mixer, cream the butter and 3/4 cup sugar until pale yellow.
Add the egg and stir until just combined.
Gently add half of the mixture and stir just incorporated.
Mix the milk and add the remaining flour mixture and stir until combined. Set aside
In a small bowl, mix together the cream cheese, 2 tbsp sugar and vanilla. Stir in the chocolate chips and walnuts.
Filled prepared cupcake liners with enough chocolate batter to just cover the bottom.
Add a dollop of the cream cheese filling to each, then top with remaining batter.
Cream cheese should not be visible
Bake for 20 mins. Let the cupcake stand in the pan for 3-4 mins and then remove and allow to cool completely on the rack.

Malai Kofta

Quick and easy recipe to make malai koftas

Ingredients

Paneer (cottage cheese)     150 grams

Tomatoes                                3 medium

Cashewnuts                            1/4 cup

Melon seeds                            2 tablespoons

Poppy seeds                         1 teaspoon

Ginger,chopped                      1 teaspoon

Green cardamoms                  4

Red chilli powder                     1 teaspoon

Salt                                             to taste

Oil                                               1 tablespoon + for deep-frying

Yogurt                                       1/4 cup

Green cardamom powder      1/4 teaspoon

Refined flour (maida)             2 teaspoons

Milk                                            1 cup

Garam masala powder           1/4 teaspoon

Method

Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a milk and garam masala powder and mix. Add the koftas to the gravy and let it cook together for about a minute to make it little soft. Pour the malai koftas in the serving bowl and drizzle little cream over it. 

Bread Uthappam

Bread Uthappam
Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.

Yummy Mango Smoothie

Yummy Mango Smoothie
Good start for the day!

I was inspired to try this smoothie by my new craving for having a healthy smoothie for breakfast. The ingredients are simple and its easy to make.

Ingredients

1 ripe mango
1 mango yogurt (yo plait or any kind) I tried with mango yogurt but you can use vanilla yogurt or plain yogurt.
1/2 cup orange juice

Directions
Cut the mango into big chunks,  add the mango, yogurt and orange juice to the blender. blend it and the yummy smoothie is ready. If you are using home made yogurt than you will need to add little sugar. 
Enjoy:)

P.S. Picture of the smoothie will be uploaded shortly.

Egg Muffins

Egg Muffins

(Makes 12 muffins)


Ingredients

15 eggs

1-2 tsp. Seasoning mix (includes salt, black pepper, paprika, cayenne, garlic powder, dried basil)

1-2 cups grated low fat cheese (sharp cheddar or a blend of cheddar/Jack cheese)

3 green onions diced small.

Chopped veggies (mixed veggies - green pepper, red pepper, broccolli, anything you like)


Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add seasoning mix and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, if you are freezing them, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat if frozen. Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they're hot, grab the bag and run out the door with a quick breakfast. (Don't heat for too long or they can get rubbery.)

Pizza Dough Recipe

Ingredients:

1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
1 Tbsp. - Sugar
Extra flour
Extra olive oil

Preparation:

1. Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

2. Add the yeast and gently stir the mixture until the yeast is dissolved.

3. Let the mixture sit for 10 minutes to allow the yeast to become "active."

4. The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

5. Add the salt and olive oil and stir again to combine the ingredients.

6. Add 1 cup of flour to the mixture and whisk in until dissolved.

7. Add the second cup of flour and whisk it in until the mixture is smooth.

8. Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick.

9. Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

10. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

11. When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

12. Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.