Banana nut loaf

Ripe bananas, cinnamon, walnuts and cranberries with a hint of vanilla. This vegan banana fruit and nut loaf, is perfect for a delicious and lazy weekend breakfast. Full of flavor and crunch, its a great addition to your festive baking.

Ingredients:
3 over ripe bananas (mashed well)
1/3 cup oil
2 tsp pure vanilla essence
2 cups all purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts (walnuts or pecans, cranberries or raisins) 

1. Preheat oven to 350 F 
2. Mix dry ingredients together in a bowl. 
3. Mix all the moist ingredients in another bowl. 
4. Fold in the dry ingredients into the wet. The batter should be thick. You can add 1-2 tsp of apple juice if it is too hard. 
5. Fold in the fruit and nuts. 
6. Pour batter into a parchment lined loaf pan. Smooth out the top.
7. Bake for 50-70 minutes till toothpick inserted in the center comes out clean. Time will depend on your oven settings. Mine took a little over an hour. 
8. Let cool for 15-20 minutes before slicing. Enjoy

6 delicious ways to fancy up your Avocado toast

Smashed avocado on a perfectly toasted Multigrain Rye, sprinkled with salt and freshly cracked black pepper - pure bliss, our favorite Sunday Breakfast. Quick to prepare and rich in heart-healthy fats this classic avocado on toast makes for a healthy start to your day. If you love avocado toast then here are six delicious ways to make it even fancier. All these recipes are perfect for lunch/brunch, and taste just awesome.

Tips for a perfect Avocado toast

1. Choose perfectly ripe avocados - Gently squeeze into the avocado and feel it give a little. This level of ripeness will mash and spread easily. For slicing, you can choose slightly less ripe ones.  
2. Toast your bread to perfection - Toasting your bread properly is super important to a perfect avocado on toast. The contrasting texture of a crisply toasted slice to the silky rich avocado spread is a match made in heaven. Most wholegrain varieties take longer to reach the perfect crispness while the fruit and nut bread will toast rather quickly. Another technique that works really well is brushing a dense multigrain slice with a little oil and toasting it on a hot griddle until crisp. 
3. Try selecting a bread that complements the toppings - A good dense bread will work best for all avocado toast recipes but there are some combinations that enhance the flavor quotient. Sourdough or rye work really well with avocado and tomato. If you’re topping it with smoked salmon, try seeded bread or bagels. A fruit and nut bread is super delish if you are topping with pear slices and feta. Multigrain works well for almost any topping.

Avocado on toast with sunny side up fried eggs and wilted spinach. An egg is essential to this lineup. 

1. In a moderately hot skillet add a teaspoon of olive oil and a large handful of spinach leaves. Saute for a minute till spinach wilts a little. Keep aside.
2. Fry a couple of eggs sunny side up, season with some spiced salt. 
3. Spread mashed avocado on toast and top with the fried egg and a large spoonful of warm spinach. 

Avocado on toast with poached eggs and fresh seed sprouts. Unique onion flavor and texture with onion sprouts.

1. Toasted bread spread with mashed avocado. Seeded bread/bagel works well here.
2. A thin layer of onion sprouts.
3. Topped with a poached egg and sprinkled with seasoned salt.
4. Cherry tomatoes on the side.

Avocado on toast topped with herbaceous scrambled eggs and pico de gallo. A hint of Mexican flavor. 

1. Scramble an egg and mix chopped fresh coriander and salt and pepper to taste. Keep aside.
2. Mix finely chopped red onion, tomato, and fresh coriander. Season with some salt and pepper and some lime juice. Keep aside. 
3. Toast bread until crisp and spread with mashed avocado. I recommend multigrain bread. 
4. Top it with scrambled egg and a heaped tablespoon on Pico de gallo. 

Grilled cheese-n-tomatoes on toast topped with avocado slices & freshly cracked black pepper. When tomatoes are in season, this is a must make combo. A great vegetarian option.

1. Rye or sourdough bread pairs well with grilled tomatoes. 
2. Top toast with cheese of your choice and sliced tomato, grill till crisp and cheese had melted. 
3. Top with avocado slices and season with freshly cracked black pepper. 
4. I would recommend some red chili flakes on top as well. An evergreen combination perfect for brunch. A fave with my daughters. 

Avocado on toast with smoked salmon and fresh greens on the side. A feel-good combo.

1. Mash avocado and season with salt and pepper. Add some finely chopped red onion and mix well.
2.  Seeded bread or bagels pair well with smoked salmon. 
3. Spread on a toasted slice of bread. Top with a couple shavings of smoked salmon.
4. Serve with baby spinach and lemon slices. 

Avocado on toast topped with pear slices, walnut bits, and feta cheese. A dose of healthy fats!

1. Choose firm but ripe pears. Slice thinly.
2. In our family, we prefer feta cheese in this setup as the salty taste contrasts well with the slightly sweet pear slices. Choose your preferred cheese.
3. I recommend choosing a fruit and seed bread such as raisin or cranberry and pumpkin seed variety. 
4. Spread mashed avocado on a toasted slice of bread and top with a few thinly sliced pears and sprinkle with some chopped walnut pieces and crumbled feta cheese. 

Black gram chaat

Kala chana, also known as black Bengal gram is a fave of mine. Apart from being delicious and versatile, it has an impressive nutritional profile. It contains a good amount of iron, sodium and selenium and small doses of manganese, copper and zinc besides being a very good source of fiber and folic acid. It is the richest source of proteins in legumes. Soak them overnight and then pressure cook in salted water. Sprout them to enhance their protein and vitamin content.

This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious.

Dry Bengal Gram

Ingredients:

1 cup whole black gram (soaked overnight)

2 small potatoes, boiled and peeled

1 large tomato

1 medium red onion

1/2 cucumber

2 large green chilies

1 inch ginger

1 sprig fresh mint leaves (or 1 tsp dry mint)

Handful fresh coriander

Mint coriander chutney

Imli chutney

Juice and zest of 1 lime

Spices

1 tsp cumin seeds

Black salt to taste

1/2-1 tsp fine sugar

1/2 tsp amchur (dry mango powder)
Red chilli powder (to taste)

To serve
Seviyan and boondi
Raw mango (optional)
Pomegranate (optional)

1. Place the soaked chana with a little water and a 1/4 tsp salt in a pressure cooker. Cook on high till the first whistle. Reduce heat to simmer and cook for 20 minutes. 
2. While the beans are boiling, chop and dice boiled potatoes, onion, tomato, cucumber, green chilies, coriander, mint and ginger.
3. If the cooked chana has some water left over, strain it and use the water for curry or soup. 
4. Placed the boiled chana in a large bowl. Add all the chopped veggies and herbs. Add all the spices to taste. Add lime juice and zest and flavor with the mint and tamarind chutney. As you add all these spices and sauces, taste every so often to check the sweet, salty and sour ratio.
5. Add chopped sour raw mango and/or pomegranate seeds, if using. Mix well.
6. Serve cold or at room temperature as a starter. We have even had this for lunch as a salad.
7. Just before serving sprinkle seviyan and fried boondi on top for the crunch.  

Salsa verde

Salsa verde is a simple fresh tasting salsa made using green tomatoes or tomatillos. This earthy salsa is traditionally pounded to a smooth paste in a mortar and pestle, but a food processor works just as well. Once you make this at home you will never want to go back to the store bought salsas. It's perfect for dipping with tortilla chips and can be used in other recipes such as enchiladas, burritos and wraps, etc.
Tomatillo salsa can be made in two ways. Raw or roasted. Both taste great. Choose your option based on prep time available as the roasted one involves some cooking time. I must say the cooked version has an earthy smoky flavor.

Salsa verde - two ways

Ingredients: 

1 lb tomatillos (husks removed)
2-3 cloves of garlic
3-4 hot chili peppers (serrano/jalapeños) use more/less based on your spice quotient
Handful finely chopped cilantro
1 lime, juice and zest
1⁄2 medium onion, roughly chopped
Salt, to taste

Make raw salsa (salsa verde cruda)

1. Roughly chop all the ingredients and place in a food processor. Start with one chili and add more as needed, depending on how spicy you want your salsa. 
2. Blend until your salsa has reached a smooth consistency. 
3. If you like it chunky then pulse a few times to obtain that consistency.
4. Keeps in the fridge for up to a week.

Make cooked salsa (salsa verde cocida) 

1. Place tomatoes, chilies and garlic on a foil-lined baking sheet and broil on high. 
2. Turn them often. Cook till you see charring (blackened spots) and everything cooks through, takes about 10-15 minutes. 
3. Chilies and garlic will be done before the tomatoes. Remove as each ingredient is done. Cool.  
4. Place everything in a food processor and puree until smooth. 
5. Small chunks are okay if you like your salsa a bit chunky. 
6. Keeps in the fridge for up to a week.

Corn and black bean salsa

This beautiful and delicious salsa is a crowd pleasing dish. Smoky cumin and tangy lime juice adds robust flavor to this simple yet nutritious salad. Filled with the goodness of black beans, corn and veggies it can be served with chips as a starter or as is for a light lunch or serve over rice or inside a tortilla. Be sure to let the salsa sit for 15-20 minutes before serving to let all the flavors blend in.

I usually make corn and black bean salsa during summer for BBQ parties. You can whip up a big batch in minutes. I use fresh corn on the cob, grill them and then shear off the corn kernels with a sharp knife from the husk. Adds a wonderful smoky flavor.

Ingredients: (serves 4-6)
1 can black beans
1 cup frozen corn
1 red pepper
1 large tomato
1/2 large red onion
Few sprigs fresh coriander
1 jalapeno pepper
1 tsp roasted and ground cumin
1 Lime, juice and zest
Salt to taste
1 tsp oil

1. Rinse and drain the black beans. Finely dice pepper, tomato, onion, jalapeno and coriander. Mix all in a big bowl. 
2. Heat a tsp oil in a pan. Saute the frozen corn for a few minutes till slightly charred and heated through.
3. Add the corn to the bean mix. Season with cumin, salt and lime juice and zest. Add more lime juice as desired.
4. Let the salsa sit for 20 minutes before serving. 

Serving suggestions

• Serve with corn chips as a starter
• Serve wrapped up inside a warm tortilla with cheese as a wrap.
• Serve over steamed lime cilantro rice with cheese, salsa verde and guacamole as a burrito bowl.

Spinach Artichoke dip

A simple, scrumptious party pleaser that is warm creamy and delicious. Filled with the goodness of fresh leaf spinach, artichoke hearts and cheese, this hot spinach and artichoke dip is a perfect appetizer for those super bowl parties, Thanksgiving table and New year potlucks. Dunk into this warm dip with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies.

I always use fresh spinach for this recipe and I prefer to use bagged spinach as it is pre-washed and ready to go. Frozen will work just as well. Make sure to thaw it and squeeze out all the liquid before cooking. Also you can use any cheese combination that you like Parmesan, Romano, mozzarella, feta. Each will give a unique flavor to the dish.

Ingredients:
1 tsp oil
1 small onion, chopped fine
2 cloves garlic, minced
1 bag fresh spinach (about 300 gm)
1 can artichoke hearts, drained and roughly chopped
1/3 cup milk (whole)
6 T cream cheese
1/2 cup aged cheddar cheese, grated and divided into 2
1/4 cup pepper jack cheese, grated
Fresh basil
Salt if needed
Black pepper
Cayenne pepper
Tortilla chips, crackers, baguette slices or raw veggies for dipping

1. Preheat oven to 425 F.
2. Roughly chop the spinach and keep aside. 
3. Heat oil in pan and saute onion and garlic till soft and pink, about 3-5 minutes. Add spinach and cook on high till it wilts and most of the liquid has evaporated. Now add chopped artichokes and stir till heated through. Transfer the mixture to a bowl.
4. In the same pan whisk together milk and cream cheese. Warm the mixture but do not boil. Cook till you get a smooth concoction. Now add the spinach mixture in this along with grated pepper jack and half the cheddar cheese. 
5. Throw in the basil and season with black pepper and cayenne pepper. Taste to see if you need any salt and adjust as per your taste.
6. If the mixture looks too thick then add some more warm milk to adjust the consistency.
7. Pour the mixture in a greased baking dish and top with the rest of the cheddar cheese.
8. Bake at 425 F for 20 minutes till lightly browned and bubbly. 
9. Serve with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies. 

Olive tapenade

While the late evenings are graced with some warmth in the air and light in the horizon, it is only right to grab every last opportunity to enjoy the outdoors with a chilled drink and some tasty tidbits. This ten-minute-put-together spread makes for the perfect drinking partner.
Tapenade is made with the saltiest of ingredients and pairs very well with the bold earthy Zinfandel, or the citrus Reisling, even Pastis (anise-flavored liqueur, particularly popular in Provence). Crackers or crostini are a must, but serve it with cheese (aged cheddar, or blue) for even more oomph.

Here is a quick overview of all you need to keep in mind while making tapenade-

1. The principal ingredient is olives (traditionally small black olives are used) and I prefer to use the earthy Kalamata olives that have been preserving in oil. 
2. The other salty ingredient and an important one is capers. Capers are salty, pea-sized dark green pickled flower buds. It’s a good idea to rinse them first, to remove all the excess brine. 
3. Anchovies are also a must. I omit these as there are a few vegetarians in the house. But if you have no such restriction add 2 small anchovies to the recipe below. Make sure to rinse off excess salt first.
4. We love garlic and so in it goes. You can reduce the quantity if you are not such a fan as it does tend to over power the flavor. 
5. Traditional recipe calls for parsley as the principal herb but I like to use rosemary with its woodsy scent.
6. The twang comes from fresh lime juice. Balsamic vinegar also goes well, so take your pick.
7. I love to add a bit of walnuts to enhance that nutty earthy flavor. It adds the nuttiness as well as a slight texture. 
8. I use my mortar and pestle to blend all these together as I like my tapenade a bit chunky. You can also chop everything all rustic-like if you prefer. If you like a fine texture then pulse a few times in your food processor. 

Tapenade is very versatile and can be used in many ways rather than just as a spread on crackers. Spread it on a sandwich instead of mayo, dollop onto a hard boiled egg or in between an omelette, spread on your toast in the morning topped with sliced avocado, toss it in pasta with chunks of feta cheese mmmm yummm, stuff in between chicken breast or thighs before roasting. Anyway you use it, this spread won't last long. 

Ingredients: (Yeilds 1 cup)
1 cup pitted Kalamata olives
2 tbsp capers
1/4 cup walnuts
2 cloves garlic
2 T fresh rosemary, chopped fine
1-2 T extra virgin olive oil
Freshly ground black pepper
1 t fresh lime juice

1. Combine olives, capers, walnuts, garlic and rosemary in a food processor. Pulse until all the ingredients mash up enough to form a thickish paste, but you should still see small pieces of walnuts and olives. Mostly I use my mortar and pestle to do this as I like my tapenade a bit chunky. If you prefer a finer consistency pulse a few times more in your food processor. 
2. Add rosemary and season with lime juice and pepper. Drizzle olive oil over the mixture and combine to form a spreadable concoction. 
3. Serve as a dip or spread with crostini or crackers. I also love it on my toast for breakfast. 
4. Store in the refrigerator in an air tight container for up to 10 days. 

Guacamole

You may already have a favorite guacamole recipe. But I thought why not share one of my favorite. I love avocados, they are so delish and so good for you. The trick to a good guacamole is to not mash the avocados thoroughly, but leave it chunky. Then create a perfect balance of salt and lime juice, add some red onions and there you have it. if you like your's spicy, add some diced jalapeño, I always do. Some add diced tomato. I am personally not a fan of adding them to guacamole, I like mine crunchy.

Essentially all you need is some salt and lime juice, that makes it plenty delicious. But here is the basic recipe that I use. Serve as a dip with crisp crudité, dollop into fajitas, quesadillas, tostadas or burritos. So quick and easy, so festive, great for your next party.

Ingredients:
2 medium avocados
1 lime, juiced
1/2 medium red onion, minced
1 large clove garlic, finely grated
1 tbsp chopped cilantro
Salt and fresh pepper, to taste
1/2 jalapeño, diced (optional)

1. Peel and pit the avocado. Place the pulp in a bowl and mash it coarsely with a fork leaving some large chunks. 
2. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
3. If you are serving this at a later time, cover tightly with plastic wrap so no air gets on it to keep the guacamole from turning brown.
4. Keep chilled till serving. 

Fish cakes

This simple recipe calls for the simplest of ingredients. Combine cooked salmon with some mashed potatoes and herbs, shape into round cakes and pan fry till golden brown. Tastes awesome with tartar sauce and hot sauce if you like it spicy.
A versatile dish, it can be served as a starter, as a light lunch with a green salad, inside toasted buns with veggies and tartar sauce as a burger. Here are some serving suggestions and variations of the basic recipe.

1. Add mashed peas and leeks to the mixture before shaping and cooking, for a flavor variation. 
2. Substitute chives for dill, omit ginger and add some Parmesan cheese to the mixture.
3. Dust the fishcakes with flour, dip in some whipped egg and then coat with some flaked almonds before frying. 
4. Make these with tuna, haddock or cod instead of salmon.
5. Make small sized fish cakes and serve as a starter with your choice of dip. They taste awesome with tartar sauce or if you like it spicy, sriracha sauce. 
6. Serve with a poached egg on top drizzled with Hollandaise sauce.
7. Serve these inside toasted buns with onion, tomato and lettuce with a drizzle of tartar sauce as a burger. 
8. Serve alongside salad greens as a light lunch. 
9. Cooked fishcakes are perfect for freezing. Put them in a freezer friendly box with parchment paper separating the layers. When you defrost them, lay them out in a single layer so that they don’t get soggy. Heat them in the oven at 400 F till heated through and crisp.

Basic Salmon Fish Cakes
Ingredients: (Makes 10)
1 lb cooked salmon
2 medium boiled potatoes
1 tsp grated ginger
1 tsp grated garlic
3-4 Thai chilies, chopped fine
1 egg
1 bunch green onions, chopped fine
1/2 tsp lime zest
1 tsp fresh dill (optional)
Handful fresh coriander, chopped fine
Salt and pepper to taste
2 tbsp panko
Oil for shallow frying

1. For the cooked salmon you can poach fresh salmon fillets and then flake them or use canned salmon. 
2. Place all the ingredients in a bowl and gently mix together to blend all the flavors. Do not over mix. 
3. Divide into 10 portions and shape into 1/4 inch thick patties. 
4. Refrigerate for 15 minutes.
5. Heat oil in a large skillet over medium heat. Cook the fish cakes in batches until they are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
6. Serve hot with your choice of dip. 

Chana dal Dhokla

A perfect teatime savory snack. This recipe was shared with me by one of my mom's Gujarati friend. Dhokla or steamed lentil cakes can be made using many different ingredients such as besan, semolina, etc. This version is made from soaked and ground chana dal. The addition of other ingredients adds texture and the aromatic tempering gives the perfect flavor. Pair it with green chutney for a sumptuous and finger licking dish.
This traditional farsaan (Gujarati snack items) can be served for breakfast, high tea or as a starter with the main meal.

Ingredients:
1 cup chana dal
1/2 cup moong dal
3-4 green chilies
1 tsp ginger grated
1 t baking soda
1/2 tsp turmeric powder
2 tbsp oil
Salt to taste
For garnish
Fresh grated coconut
Fresh green or red chilies
Fresh coriander
For tempering
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sugar (optional)
3-4 tbsp lime juice
2 tbsp water

1. Soak the two lentils separately overnight.
2. Coarsely grind them with green chilies and ginger using as little water as possible.
3. Add baking soda, turmeric, salt and oil. Mix the batter well.
4. Pour the batter in dhokla mold and steam them for 15 minutes.
5. Cool before removing from the mold.
6. Cut into small triangles.
7. To temper, heat the oil and add mustard seeds. Let these roast for a few seconds. Add sugar, water and lime juice to it.
8. Spoon the tempering evenly over the lentil cakes. 
9. Garnish with coconut, coriander and chilies.
10. Serve cold or at room temperature.

Apricot pecan orange marbles

Apricots are a delicious addition to any dessert options. This one combines the tangy and sweet flavors with a bit of crunch. The addition of cranberries adds color and tang and the orange zest just enhances the flavor overall. I like these chunky and chewy. If you prefer a smooth marble then grind the apricots after heating in a food processor with all the ingredients to get a smooth mixture. Be sure to try out these vegan beauties next time you are craving for a healthy and delicious dessert.

Ingredients: 
11/2 cup apricots
1 cup pecans
4 tbsp orange juice
1 tbsp orange jest
1/4 - 1/2 tsp dry ginger powder
Handful dried cranberries
Unsweetened shredded coconut for rolling(optional)

1. Chop the apricots and pecans to small pieces.
2. Combine apricot and orange juice in a non stick pan and heat gently till the mixture becomes sticky, about 2-4 minutes.
3. Add all the other ingredients and mix well. 
4. Cool enough to touch easily and using wet palms roll the mixture into small marbles. 
5. Roll over shredded coconut (optional) and cool completely.

Edamame Spread

Edamame is the young soybean that's harvested before the beans have had a chance to harden. These are available shelled or in the pod, fresh or frozen. This low calorie and gluten free little bean is rich in protein and is a great source of iron and calcium. Specially for those who follow a plant based diet edamame can be a significant source of protein. 

Steamed edamame beans, sprinkled with salt form a perfect snack. Here is another way to enjoy this wonder bean. Serve with brown rice crackers and a bunch of veggies.

 Ingredients: 

1/2 cups frozen shelled edamame

2 cloves of garlic, peeled

Juice and zest of 1 lemon

1 tsp sesame oil
Salt and pepper
Few tbsp water to blend

Vegetables and rice crackers, for serving

1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.

Vada Pav

Vada pav or Wada pav is Mumbai's very own burger; battered, deep fried potato fritters inside soft buns typically served as a tea time snack. Of Maharashtrian origin, this vegetarian appetizer is a popular Mumbai street food served with several gourmet chutneys. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior. Serve it pressed between laddi pav (small soft buns) accompanied by vada pav special chutney as the ultimate Indian burger,

To assemble Vada pav (serves 4)
8 Batata vada (recipe)
8 Laddi pav (soft small buns)
Vada pav dry garlic chutney (see below)
Mint chutney (recipe)
1/2 Red onion, sliced
4-6 Fried green chilies

1. On the pav spread some mint chutney and then sprinkle the dry garlic chutney generously. 
2. Top with a hot batata vada and serve with crunchy red onion slivers and long fried green chilies. Bet you can't eat just one.

Dry garlic chutney (vada pav chutney)
This delicious hot and spicy dry textured chutney is a must have condiment with Vada pav. Also called as the vada pav chutney, it has the unique nutty flavor from peanuts and sesame seeds, sweetness from tamarind and spiciness from the chilies. Make sure to use 2 types of chilies- one for the bright red color and another for the fiery heat.

Ingredients: (makes about 1/2 cup)
8 Garlic Cloves
1/4 cup (4 tbsp) grated dry coconut
2 tablespoon sesame seeds
3 tablespoon peanuts
2 teaspoons red chili powder
1 tsp hot chili powder (optional)
1/2 teaspoon cumin powder
1/2 teaspoon tamarind paste
1 teaspoon oil
Salt to taste

1. Gently dry roast peanuts and sesame seeds till they impart a slight aroma. Cool.
2. Take all the ingredients in a grinder and coarsely grind everything together. Do not make a smooth paste, keep it coarse and textured. 

Chocolate chip cookies

Chocolate chip cookies

This was my daughter's first successful attempt at baking cookies. She wanted a treat for her Jazz band group for Valentines day and what better thing to bake for a bunch of teenagers than huge choc chips cookies - America's most favorite cookie. We used the recipe written at the back of the chocolate chips package. For sure this recipe is a keeper. It gives a chewy rich cookie with a soft center and caramelized edges. Make sure not to over bake. We did not add the nuts as it was for school.    

Ingredients: (Makes about 40-45 large cookies) 
(170 calories each with nuts)
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (2 sticks)
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups chocolate chips (I used semi-sweet)
1 cup chopped mixed nuts like walnuts, pecans, almonds(optional)

1. In a bowl, combine flour, baking soda, and salt. Keep aside.
2. In another bowl beat butter until smooth and creamy. Add the two types of sugars and beat until fluffy (about 2 minutes). You can use an electric or hand mixer.
3. Beat in eggs, one at a time. Add the vanilla. You might need to scrape down the sides of the bowl.
4. Now add the dry ingredients to the egg mixture and mix until. The mixture might be too stiff or dough like at this point to use the mixer. So use a wooden spoon and mix by hand. Add the chocolate chips about half way through mixing. If you are using any nuts then mix them in now.
5. Cover and refrigerate for about 10-15 minutes.
6. Meanwhile preheat oven to 375 F with rack in the center of the oven. Line two baking sheets with parchment paper.
7. Drop about 2 tablespoons of dough (use an ice cream scoop for even size) onto the prepared baking sheets about an inch apart. Bake for 10 - 15 minutes, or until golden brown around the edges. Cool completely on wire rack.

Deviled eggs with guacamole

Whats not to love in this. Eggs-yummm..., guacamole- double yummm...Combine the two together and you have a winner. A great dish for a party starter, or for those evenings when you don't want to spend eternity in the kitchen.

Ingredients: (generously serves a crowd)
15 eggs
2 large ripe avocados
1/2 tsp grated garlic
1-2 green chilies chopped fine
2-3 tbsp lime juice
salt and pepper to taste
4-5 sprigs of fresh coriander, chopped fine
Cayenne pepper for garnish

1. Place eggs in a pan of water such that eggs are fully immersed in water. Bring to a boil and simmer for 1 minute. Remove pan from heat and let the eggs sit for 10 minutes. 
2. Once they are cool to touch, peel the eggs carefully and keep aside. 
3. Meanwhile make the guacamole. Peel and de-seed the avocados, mash them well and add all other ingredients as per your taste. 
4. Slice the eggs in half and remove the cooked yolk in a mixing bowl. Mash the yolks and add the prepared guacamole to this. Do not over mix as the appearance becomes too mushy. Gently fold the two together. 
5. Adjust the seasoning and then place heaping scoops of the yolk-guacamole mixture in the egg while hollows. Sprinkle with red and black pepper. Serve cool. 
6. This can be made several hours in advance and refrigerated.

'Adapted from Cooking stoned'

Savoury cheese muffins

If you are a cheese lover then this recipe is for you - a pizza flavor twist on the classic cheese muffins. They are super delish and hit the spot right away.  Make them for breakfast or as an accompaniment for lunch. Make sure to whip up a double batch as they decidedly taste better after a day. Warm them in the microwave for 10-15 seconds.

Ingredients: (Makes 12 large or 16 medium)
2 cups all-purpose flour (or 1 ¾ whole wheat flour)
1 tbsp sugar
1 tbsp baking powder
1 tsp each salt and dried basil
½ cracked black pepper
½ tsp baking soda
1 cup cubed cheddar (make tiny cubes)
1 cup plain yogurt
2 eggs
¼ cup melted butter
½ cup finely chopped red, yellow or green sweet pepper
¼ cup salsa
½ cup shredded mozzarella

1. Preheat oven to 400°F (200°C) and line muffin cups with paper liners. 
2. In a large bowl, combine flour, sugar, baking powder, salt, basil, pepper and baking soda. Add cheddar cubes. 
3. In a bowl, mix together yogurt, eggs, and butter until smooth. 
4. Stir into flour mixture just until well combined. 
5. Stir in sweet pepper to make a very thick batter. 
6. Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp salsa on top of each muffin cup and sprinkle each with mozzarella. 
7. Bake for 18-20 minutes, until golden and a toothpick inserted in center of the muffin comes out clean. 
8. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack before serving. 
9. Muffins can be frozen in an airtight container for up to a month. Defrost at room temperature.

Variations

1. Add jalapeno peppers for a spicy twist. 
2. Add chopped ham in the batter before baking to get ham and cheese muffins. 
3. Instead of basil use thyme or rosemary. 

creamy mushroom and sausage cups

Lunch Menu

Mushroom and sausage cups

Garden salad

Sliced Avocados

Wine Pairing: Chardonnay, Chablis

Creamy Mushroom and sausage cups

I created this recipe to use some of the left over puff pastry I had. Most of the ingredients used here are usually in the house. You can substitute the sausages for cooked chicken or ham, mushrooms for peas or peppers. You can even substitute the puff pastry for phyllo pastry. Just layer a few greased sheets together and bake for less time. Make sure you have the puff pastry defrosted but chilled if you are using the frozen variety. 
They make a great lunch served alongside fresh crisp salad and avocado slices. These little cups are very handy for appetizers as well. Have the filling ready ahead of time and bake just before serving. 

Great for lunch with some sliced Avocados and salad

Ingredients: makes 16

200 gms kolbasa sausage chopped
1 tbsp olive oil
1/2 lb mushrooms chopped
1 tbsp flour
1/4 cup stock
1/3 cup milk
salt and cracked black pepper to taste
1/2 tsp parsley
1/2 tsp thyme
fresh coriander chopped
1/2 pkg puff pastry defrosted but chilled
Muffin pan for small muffins

Great for hor dourves 

• Roll out the puff pastry into a large rectangle on a floured surface. Cut 3X3 inch squares and refrigerate these till you are ready to bake.
• In a large pan heat 1 tsp olive oil and sauté the chopped sausage on high for 1-2 minutes to crisp and brown them.
• Remove sausage from the pan and keep aside.
• Add the remaining oil in the same pan, and add mushrooms. Cook these till they brown on all sides about 3-4 minutes.
• Add flour, parsley and thyme to the pan and mix well. Reduce the heat to medium. Flour will cook while absorbing the liquid in the pan. 
• Slowly add stock and milk to the pan while stirring to avoid any lumps. Cook on medium heat while stirring until the sauce thickens and is bubbly. Take away from heat, season with salt and pepper and add the browned sausage to the sauce. Mix well.
• Preheat oven to 425F.
• Grease the muffin pan and layer each mould with the puff pastry square while pushing the dough to the bottom to create a cup. Spoon the mushroom and sausage mixture in to these.
• Bake for 15-20 minutes till pastry is browned and fully cooked. 
• Take out of the oven and garnish with fresh coriander.

Christmas Fruitcake

Fruit and Nut Cake

The best part of Christmas is the wonderful goodies that get baked and cooked in the house filling every corner with their comforting aroma and a feeling of warm joy. Every family has its own tradition when it comes to baking and cooking for the holidays. Some recipes are handed down to the next generation while some new ones get created. One such favorite recipe is the Christmas cake.

Christmas cake is an English tradition and is made in a number of different ways, but mainly it is a variation of fruitcake. It can be light or dark, moist or dry, frosted, glazed or dusted with sugar. I love Christmas fruitcake with loads of fruit and nuts, very crumbly, literally falling apart when cut. I usually make it in advance 2-3 weeks prior to Christmas so that there is enough time to soak it in rum. I place the cake upside down in an airtight container and 'feed' the holes with rum every four days till Christmas.

Ingredients: Makes 14-16 servings
2 Cups flour
4 Eggs
1 Cup butter
1 cup sugar
2 tsp baking powder
1 tsp honey
1/4 tsp powdered cloves
2 tsp cinnamon powder
pinch salt
1/4 cup sugar for caramel
2 teabags
2 tbsp rum plus more for basting the cake
few drops of pure vanilla essence
2 cups fruit and nuts(raisins, cranberries, dried cherries, candied ginger, orange peel, lemon peel, walnuts, almonds, pecans)

1. Preheat oven to 300F.
2. Boil 1/2 cup water and put teabags in it to make a bright orange tea concoction.
3. Caramel 1/2 cup of sugar. When it caramelizes add tea concoction, honey and rum and keep aside to cool.
4. Take 1/3 cup flour and mix all the fruits and nuts in it. Keep aside.
5. Sift the rest of the flour and add baking powder, clove powder, cinnamon powder and salt.
6. Lightly beat eggs in a bowl and keep aside.
7. Cream butter and sugar together till they are light and fluffy. Alternately add flour mixture, tea mixture and egg to make a smooth batter.
8. Add vanilla essence and fold in the fruits and nuts.
9. Pour the batter in a prepared 8 inch pan or cake tin.
10. Bake on the middle rack for 45 minutes to an hour till done.Check the center of the cake after 45 minutes with a cake tester. 
11. Cool completely and place the cake upside down in an air tight container. Pour a tablespoon or two of rum every 4-5 days over the cake to feed it. Enjoy.

Snack and Lunch Ideas- part two

I am extremely fond of making one-dish meals, especially for lunch. Trying to combine several food groups in one dish is not always easy and doesn't always turn out to everyone's liking. Following are some combinations that have worked in my family.

Sweet Potato 

Roasted sweet potato 

Sweet potato is not just a plain old potato with extra flavor. It is one of nature's abundant sources of beta-carotene having a superior ability to raise our vitamin A levels. With anti-oxidant and anti-inflammatory properties, one large steamed sweet potato is less than 100 calories. Have a steamed or roasted potato as a snack by flavoring with lime juice and dry mint. To roast, peel and slice the potato, spray with olive oil and sprinkle with salt and dry mint. Roast on high till done. Serve hot sprinkled with lime juice.



Roasted sweet potato for lunch

Serve roasted potato with slices of pineapple, cucumber, carrots, lettuce, celery and jalapeno peppers sprinkled with any salad dressing sparingly. roasted sweet potato tastes great warm and cold alike.

Chickpea and grape salad for lunch

Ingredients:
1 can chickpeas drained
1/2 cup grapes halved
1 large orange peeled and chopped
1/2 cucumber chopped
salt to taste
Hint of sugar
Lime juice to taste
Bunch of fresh mint
handful fresh parsley or coriander

Mix all the ingredients together and let the flavors blend in for at least two hours before serving. Taste good cold or warm alike.

Coconut and peanut salad for lunch 

This is a great salad for lunch. Prepare ahead of time and mix lime juice just before you eat. For recipe click here.

Soup/stew for lunch
You can create your own soup recipe or simply follow the recipe here. Either way you are in for a wonderful, soul-warming experience, especially in winter time. Just add whatever vegetables, leftover chicken, fish, beans, grains you have at hand and boil it together to the desired consistency. I especially like stew with thick chunky veggies and loads of broth.

Ingredients:
1 tsp olive oil plus 1 tsp butter
4-5 cups of chopped vegetables (carrot, green onion, celery, potato, tomato, red pepper, green pepper, spinach, etc. )
chopped red onion
2 cloves garlic chopped
2 tsp herbs(basil, parsley)
2 cups chicken or vegetable broth
2-3 cups water
1 cup boiled beans(black beans, chickpeas, any kind) OR cooked chicken shredded
1/4 cup quinoa OR soup noodles
salt to taste
cracked black pepper

1. In a large stockpot, heat the oil and butter for a minute and add garlic and red onion. 
2. Saute on high for 2 minutes till pink. 
3. Add all the vegetables along with seasoning and herbs and cook for 2 minutes to coat the veggies with everything. 
4. Now add the broth and water and bring to boil. 
5. At this point add the beans and noodles or quinoa if using. If you are using cooked chicken, add it after 5 minutes so as not to make it tough. 
6. Simmer for 10 minutes. 
7. Serve with crisps or croutons.

Almond Or Peanut Butter

Have apple slices or celery sticks with a tablespoon of almond butter or peanut butter. Comparable in calorie count (1 tbsp will contain approx 100 calories) almond butter is higher in fiber while peanut butter is higher in protein and vitamin E. Both are rich in minerals and have powerful antioxidant qualities.

Yogurt
Rich source of calcium, vitamin B, and protein, yogurt contains live bacteria providing loads of health benefits especially digestive health. A cup of plain low-fat yogurt is only 100 calories and for added interest add one or more of :
1/2 cup berries
A tablespoon of nuts
1 tbsp honey
A sprinkle of cinnamon

Yogurt can be used as a substitute for sour cream. Just put a small quantity of yogurt in a muslin cloth over a sieve. Place in the fridge overnight. The liquid will separate, leaving behind a creamy thick cream like yogurt.

Make tzatziki dip with yogurt and enjoy with veggies. For recipe click here.

Unsweetened applesaucee

A cup of unsweetened apple sauce is only a 100 calories and quite filling. If you are a big fan of apples, this will suit your palette. Can be eaten warm with a sprinkle of nuts or seeds to add texture and flavor.

Few more lunch ideas next week. until then.....

Snack and Lunch Ideas - part one

A few weeks back one of my friends gave me a recipe challenge. She said that she is bored with munching carrots and would like a different option for a healthy snack. Well this post is all about exploring different options for snack some of which can be easily converted to lunch.
What is healthy snacking?

1. Aiming for a 100-200 calorie snack in between each of your three main meals. This keeps you going till your next meal without making you super hungry, so you are not tempted to go the easy and quick route of grabbing fast food such as burgers, fries.
2. Limiting snacks to no more than two a day.
3. Including a combination of two or more food groups for each snack.
4. Choosing a combination of complex carbohydrates(which means high in fiber as well) and protein. This will make you feel full for a longer time.
5. Choosing a snack that is low in fat, sugar and salt.
6. Understanding how much to eat at a time. So never snack out of the box, always take out a portion.
7. Choosing fruits and vegetables, low fat dairy products, whole grain products and nuts and seeds more often.
8. Avoiding snacking while watching T.V.
9. Nutritious snacking helps keep your energy level high and mind alert without taking up a lot of your time.

Here are some ideas.

Avocado

Widely considered a vegetable avocado is actually a fruit with a rich creamy texture and an excellent source of potassium and high in fiber. A medium sized avocado will be around 200 -300 calories and its almost the only fruit which is a rich source of mono saturated fat. All the above reasons make it a great snack. Remember it is calorie dense, so portion accordingly.
Peel and de-seed the avocado and cut into small chunks. Sprinkle with lime juice to prevent it from browning. You can have this as is or with celery sticks/baked crisps.
Make this into lunch by following the recipe below.

Cucumber and avocado Salad
Ingredients:(Serves 4)
3 Avocados
1 small english cucumber
juice and rind of 1 lime
salt to taste
bunch fresh mint chopped finely
1/2 cup blanched and slivered almonds

1. Chop cucumber into bite sized pieces. If using field cucumbers then peel and chop.
2. Cut avocados into bite sized chunks as well.
3. Add all the ingredients together and mix well making sure avocados don't get smashed.
4. Cover and refrigerate for 20 minutes to let flavors blend.
5. Serve cold. Makes an excellent snack as well

Hummus

  

Having its origin in the middle east, hummus is a thick spread made of mashed chickpeas with tahini (sesame paste), garlic, olive oil and lemon juice. With only 45 calories in about 2 tablespoonfuls, hummus is a great source of fiber and protein, has a low glycemic index, meaning it should keep you satiated for long. Good choice for vegetarian and lactose intolerant diets. Tastes wonderful with carrots and celery sticks, baked crisps, or by itself.
Make it into lunch by spreading it inside half a pita pocket along with any of these things --cucumber, tomatoes, lettuce, cooked and flaked tuna, dollop of plain yogurt, chickpea patties.

Ingredients:(makes 2 cups)
1 can chickpeas(19 oz)
1 tbsp olive oil
2 tbsp tahini
2 cloves garlic
3 tbsp lime juice
1/2 tsp ground cumin
handful fresh coriander
hot pepper sauce (optional)
Reserve the liquid of the chickpeas.
Add all the ingredients in the blender and puree. You will need to add about a 1/4 cup or more of the reserved liquid in it to help puree.
Store in the refrigerator in an airtight container. Can be kept for 4-5 days.

Nuts and seeds (love your heart? go nuts)

Choose these nuts and seeds alone or in combination. These are concentrated sources of energy and high in calories, so be careful about the serving size while snacking. Add these to any salad for a more wholesome meal. Read more http://www.whfoods.com/ 

almonds (10 = 70-80 calories) rich in manganese, vit E, copper.
walnuts (1/4 cup = 163 calories) omega 3 fatty acids, manganese.
sunflower seeds roasted (1/4 cup = 67 calories) rich in selenium, magnesium, vitE.
pumpkin seeds (1 tbsp = 60 calories) has anti-inflammatory benefits in arthritis.
Make your own fruit and nut chocolates. For recipe go here.

Raw sprouted moong for snack

Sprouted Beans 

Sprouting beans increases their nutritive value by decreasing their calorific content by 15%, increasing their protein availability by 30% and increasing their vitamin A, B, C content by an astounding amount. Sprouts are rich in minerals such as calcium, potassium, magnesium, phosphorus and zinc. Sprouts should preferably be eaten raw or briefly steamed lest they loose much of the vitamins.
The beans most suitable for sprouting are Kala Chana, Moong whole and Black eye beans. Soak them overnight. Drain out all the water and cover the container tight. Leave in a warm area to allow the beans to sprout. In colder climate it might take several days (2-3) for sprouting to occur.

Cooked sprouted moong salad for lunch

Eat them raw as a snack or use them in a salad. Steam in a pressure cooker with just 1/4 cup of water only till it whistles. Shut the heat and quickly remove them from the cooker, otherwise they get overcooked. 
I usually combine these with chopped red onion, cucumber, green chilies, fresh coriander, salt and lime juice. Sometimes I also add tomato, grated carrots and boiled potato. This salad makes a wholesome lunch liked by kids and adults alike. 

Egg

A rich source of vitamins and minerals and high in protein, one egg only contains 75 calories. Boiled egg is a wonderful snack at any time of day. Serve it over a salad for lunch.
Here is a great snack idea - Deviled eggs with guacamole. See recipe here . A wonderful breakfast idea, recipe here .

Fruits
A cup of berries is only 65 calories, a medium banana or a pear or an apple is 100 calories. These are all snacks on the go and with great nutritional benefits. other ways to incorporate fruits in your snack:

1. Combine these with nuts for example almond butter for enhanced taste. 
2. Dip fruit small quantities of dark chocolate for more flavor and variety. 
3. Add fruits to your salad.

More Snack and lunch ideas next week...........until then.