Whats Cooking!!!!

Cherry picking season is almost over and this year because of COVID situation didn't get to make our yearly trip to cherry picking at Brentwood which takes atleast 1:30 hrs. But decided to go to the local farms here in Gilroy and this is what I say its the best example of blessing in disguise. The cherries were delicious, the place was not crowded, we did have to drive for more than 15 mins and were back way before lunch. "Eat local grown food" lesson learned :) Fresh Cherries Now we have all these fresh cherries what to do.... bake a cake , that's what you do. So here is a very easy simple recipe for cherry loaf cake. Ingredients : unsalted butter, at room temperature : 2/3 cup  granulated sugar : ¾ cup  eggs : 3 large Greek yogurt : 2/3 cup  All-purpose flour :  2 cups + 2 tablespoons  Baking powder : 2 teaspoons cherries :  1 1/3 cups  2 tablespoons brown sugar Process: Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.  Butt...

Poha is a simple but hearty breakfast and brunch dish that originated in Northern India. I have had poha quite a few times but never tried making it before few days back. I like having it once in a while and realized that Kiara really liked it, which added another item to the list of items that she loves to eat. Ingredients: Thick Poha: 2 cups  Onion; 1 medium finely chopped Green Chilli: 2 chopped Potato: 1 medium cut into small cubes Carrot: 1 medium cut into small cubes Peas: 1/2 a cup Curry leaves : 4-5 Cumin Seeds: 1/2 tsp Turmeric Powder: 1 tsp Red Chilli Powder: 1 tsp Peanut : 1/2 cup ( I didn't use any as DD is allergic to these :( ) Oil:  2 tbsp Salt to taste Procedure: Soak poha in water so that its soft but not mushy, the time of soaking depends on the thickness of the poha. In  a pan heat 1 tbsp of oil, add the cubed potato and carrot with a little salt and cook till cooked thorough and slightly crispy. Remove from the pan . If ...

Orrisa has different types of pitha's some need a lot of work and experience and some are real easy to whip up. Maida Chakuli is one such recipe that you can whip up in like blink of an eye. Its really quick, easy and yummy.  Ingredients: Maida – 1 cup Chini ( Sugar ) – 1/2 cup Pan Mahuri ( Aniseeds) – 2tsp Banana: 1 (Over Ripe) Milk: as required Tela ( Refind Tela ) – As per requirement Luna ( Salt ) – As per requirement Procedure :  Mash overripe banana into a paste Add maida, sugar, aniseed and required water to mashed banana to make a semi liquid batter (similar to pancake batter).  Whip well and keep it for 30 mins. Heat tawa (non stick will be better) on a medium flame. Spread a little oil (1tps) on the tawa. Take the batter in a tablespoon and spread it on the tawa like a dosa. Turn the pitha upside down after 1 min. When turns golden brown from each side, remove it from tawa and serve it hot. It can be served with your fav side dish like...

Mint mint every where don't know what to do with all of it. So tried mint pratha and I must say experiment successful. Ingredients: Atta - 2 cups Cumin Powder: 1 tsp Coriander powder - 1 tsps Green Chillies - 2 finely chopped Ginger - about 1/2 tsp grated finely Turmeric powder - 1/2 tsp Red Chilli powder - 1 tsp Salt - to taste Boiled and grated potatoes - 1 big potato or 2 small ones Fresh mint - 1 big bunch chopped finely. Olive oil - 1/4 cup Water - to make the dough Procedure: Start with regular atta.  Finely chop the mint into small bits and add to the atta.  Add oil to the atta. Add boiled and grated potatoes and rest of the atta. Knead it into a soft dough by adding water a little at a time. Take medium sized balls of the dough and roll out into a not too thick- not too thin paratha. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over...

Luchi is a deep-fried flatbread made of all purpose flour (maida) that is typical of Bengali cuisine, Assamese, Maithili and Oriya.  They are usually served with dum aloo, chole, egg curry and kheer. Ingredients: All purpose flour: 2 cups Sunflower or any white oil: 2 tbsp+1tbsp Salt: 1/3 tsp Warm Water Oil for deep frying Procedure: Sieve the all purpose flour with salt  Add 2 tbsp oil to the flour and mix with fingertips.  Add adequate water to make the dough, add water little at a time, if it becomes sticky add more flour. if hard, sprinkle little water and knead again. Luchi dough is needed to be very soft n smooth and this texture is only obtained by kneading the dough on an oiled surface.  Do the kneading with the heel of your palm.  When its done pour 1 tbsp of oil over it, cover and let it rest for half an hour. This will make the luchis soft and puffed up.  Then make small balls of pinching golf ball sized dough....

Here is another breakfast item that can be prepared ahead of time and cooked when you are ready to eat.  Ingredients: Dough: Whole Wheat flour: 1 cup Water : 1/2 cup (more as needed) Salt: pinch Filling: Paneer : 1 cub grated onion: 1 small finely chopped Salt : to taste Red Chilli powder : 1/2 tsp (more depending on how spicy you like) Green Chilli: 2-3 finely chopped Coriander powder: 1/2 tsp Cumin powder: 1/2 tsp Coriander Leaves : 1 tsp (finely Chopped) We would also need: Dry flour and some extra oil for roiling and making the paratha. Procedure For the dough mix flour, salt and water together and knit into a nice soft dough. Cover it with a damp cloth and keep for 10-15 mins before using for parathas. For the stuffing Mix all the ingredients well. At this point we can taste for flavor and add salt if required. Making the Paratha: Divide the dough and stuffing into 6 equal parts. The stuffing balls should be about 1 1/2 times larger than the...

Idli is really healthy as it uses almost no oil, as it is steamed and makes a great breakfast. Sometime you run into a situation where you make one too many idlis. You can always reheat then and enjoy. Here is a recipe that will help you incorporate this healthy breakfast item to your evening snack or another breakfast from left overs. Ingredients: left over idlis: 8  green chilies: 2 slit  Mustard seeds: 1 tsp onion: 1 medium thinly sliced turmeric powder: 1/4 tsp  red chili powder: 1/2 tsp  tomato: 1 small chopped 3/4 tbsp oil salt to taste curry leaves: 5-6 coriander leaves: 1 1/2 – 2 tbsps  finely chopped Procedure: Heat oil in a cooking vessel, add the mustard seeds.  As they stop spluttering add curry leaves and sauté for 1 min. Add the green chilies and chopped onions along with a pinch of salt and saute for 3-4 mins. Add the turmeric pwd, red chili pwd, and half of the fresh coriander leaves and mix well....

Avocados are a good source of fiber, potassium, and vitamins. These are used in salads, sandwiches, smoothies and guacamole. Here is another way it can be used in daily diet that pleases even the Indian palette. Its easy, delicious and healthy. Ingredients: Avocado: 2 medium Whole Wheat Flour: 1 cup Green Chilli: 2 finely Chopped Salt: To taste Coriander Leaves: 2 tbsp chopped Lime Juice: 1 tsp Coriander Powder: 1 tsp Oil: 2 tbsp Extra Dry Flour : For rolling the paratha Procedure: Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the lemon juice, green chilli, salt and coriander leaves and mix well, till its made into a smooth paste. Add the wheat flour to the avocado paste and knead into a smooth pliable dough. You would not any extra water but, if required add a few sprinkles at a time. Let the dough sit wra...

Chakuli Pitha is an Oriya flat, rice-based fried cake traditionally made in the state of Orissa. Chakuli pitha is mainly prepared during the as an offering to Goddess Durga. There are mainly 2 versions of this dish Saru Chakuli : This is thin pancake-like Dosa. Budha Chakuli : This is a thick pitha/cake made of black gram dal and rice batter mix with jaggery, cottage cheese/paneer (chhena) and grated coconut. It is a very well known recipe of Orissa. Ingredients: Black gram Dal: 1 cup  Rice: 1 cup  Oil Salt Procedure: Soak the skinless black gram dal and rice in water for two hours. Make a fine paste of the black gram dal and rice. Add salt and required water to make a semi liquid batter.  Whip well. Keep it covered for 20 mins. Heat tawa (non stick will be better) on a medium flame. Spread a little oil on the tawa. Take the batter in a tablespoon and spread it on the tawa like a dosa. Turn the pitha upside down a...

During the four years of engineering we learned a lot of stuff, nah am not talking about principals of physics and how to create a circuit board, am talking about life and friendship.  The friends you make in those years are like family away from family. We have our egos, jealousies and fights but we still love each other.  In my case I learned to speak a better version of Oriya, also the fact that I hate doing the dishes ;) , how to make maggie and realized that you don't have to be fair to have admirers LOL. We used to use a small pocket immersion rod to make maggie and tea and that too with stolen electricity as we were not allowed a plug point.  On the rare occasion the cooks would let us use the gas in the kitchen we would pounce at the opportunity, well not me because I was quite ignorant. My friend Rasmita and Amrita were the best cooks in the bunch. So this recipe was created one such day, when Amrita  tried to make sandwich but the bread crumbled ...

Idli is a traditional breakfast in south Indian households. Idli is savory cake of south Indian origin popular throughout India.  Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments.  I am not a huge fan of eating idli in restaurants, the only place I love to eat idli is at home. My mom makes the amazing idli, its fluffy, soft and yummy. I have been trying to make idlies like her for a long time, I tried frementing it for longer period of time, adding Eno for quick fermentation, nothing worked. Finally I surrendered and asked mom her secret, she said it needs a little more elbow grease!!!! Her's are so fluffy and soft because she mixes the batter real well to incorporate enough air before letting it ferment. So I did the same and got the perfect idli ...... YOHO!!!! Ingredients: Urad Dal: 1 cup Rice: 1 cup  Salt : 1 tbsp Water: 1/4 cup Procedure: Soak the Dal and rice over night. Gr...

Couple of days back I made mutter paratha, a Sunita inspired dish. Here is another recipe with peas, but this time it is inspired by another dear friend of mine Shanta. We moved to the states almost at the same time and have been friends since then. Mutter poori was kind of Shanta's go to dish when people would visit. After 3 years of marraige she prepares so many other delicious dishes but still this dish reminds me of her. I really don't know her recipe but here is my take. Ingredients: Stuffing Green pea:1 cup Ginger:1tbsp grated Cumin powder:1tsp Red Chilli Powder: 2 tsp Green chilies:2 whole Garam Masala Powder: 1 tsp Salt Oil Dough: Flour: 2cup Salt: 1tsp Oil: 2tsp Salt a pinch Water to make the dough Procedure: Stuffing: Wash the green peas and drain the water Make a paste of the peas, ginger and green chilies. Try to use as little water as possible and make a smooth paste. Heat oil(1tbsp) in a non stick pan. When the oil...

India is the largest producer of fenugreek in the world. Fenugreek has three culinary uses: as a herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). Fresh fenugreek leaves are an ingredient in some Indian curries. The other day I was talking to Sunita regarding vegetarian cooking when she mentioned making methi saag on a regular basis, so inspired by her I bought a bunch but was not sure what to do.  So I tried to make methi paratha and it turned out pretty good. Ingredient: Methi Leaves: 1 bunch finely chopped Wheat flour: 2 cups Yogurt: 1/4 cup Red chilli powder: 1 tsp Turmeric powder: 1 tsp Cumin Powder: 1 tsp Salt: As per taste Oil For cooking Procedure: In a bowl mix the methi leaves, red chili powder, turmeric powder, cumin powder and salt to taste and mix well. Add the yogurt to the bowl and mix well. Add flour to the bowl little at a time and knead adding water as required. M...

At Haldirams restaurant , I tasted laccha paratha for the first time. Since then I have been a huge fan of it. After moving to US I found the frozen packs of the paratha and it is really delicious and easy. But it had loads of preservatives and oil so I wanted to make a homemade version of it. So here it goes, my version of laccha paratha. Ingredients: Wheat flour:1 cup Ghee:1 tblsp Salt:1/2 tsp Water:As needed Procedure: Mix flour,a tsp of ghee,salt well and then sprinkle water enough to make a smooth dough.   Divide into 4 equal balls. Roll into big circle,as big as our tawa. Then apply a tsp of ghee evenly on the top and spread. Sprinkle a tsp of flour and again spread evenly and start making fleets. After fully done, twist and coil (roll) to make a flat round. Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spa...

My friend Sunita has a 4 year old daughter. She is the most adorable kid I have ever met. So when they moved into there new home in Fremont, I started missing her a lot as she was no more a 10 min drive away, so a fine morning I decided to go visit her. So me and Aditi drove down to meet Sunita and Akshi. It was a great fun filled day. Apart from spending some adorable time with Akshi, the best part was the lunch. Sunita is a vegetarian and cook real delicious veggie food. Thats where I tasted peas paratha and was very amazed to know that something as simple as peas  can turn out so delicious. So when I was struggling to come up with new lunch ideas for Tanmaya everyday , I gave her a call and asked for the recipe and gave it a try. Tanmaya loved it but I was pretty sure that it was not as good as Sunita's, but still wanted to share the recipe with you all. Ingredients: Dough: Whole Wheat flour: 1 cup Water : 1/2 cup (more as needed) Salt: pinch Filling: Pota...

The Spanish omelette is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil. There are so many variations even in one specific region but the most common is the one made with eggs, potatoes and onion. Ingredients: Eggs: 5 whole Garlic: 2-3 cloves minced Onion: 1 large chopped Potato: 1 large cubed Milk: 1/2 cup Salt: as per taste Pepper: as per taste Cheese:Mixed shredded 1/2 cup Olive Oil: 2 tbsp Procedure: Preheat the oven to 350F. In a skillet heat oil and minced garlic and onion to it. Cook onions and garlic  on medium heat 5 min., stirring frequently.  Add potatoes, cook for 5 min., stirring frequently. Remove from heat.  Coat a oven safe baking dish with little non-stick spray. Spread potato mixture to evenly cover bottom of skillet. Whisk eggs and milk until blended, pour over the potato and onions. Top with cheese. Bake 20 min or until center is set. Slice and enjoy with some toast a...

Vegetable patatha is a popular breakfast item and is a great way to include vegetables in your meal. Also it is real yummy. Ingredients: For dough: Maida / All purpose flour – 1/2 cup Atta-1/2 cup Salt – to taste Hot water – As needed Oil – 1 tsp For Filling/Stuffing: Carrot –1 medium cut into small cubes Green Peas: 1/2 cup Cauliflower: few florets finely grated Green Beans: finely chopped 1/2 cup Boiled n Mashed potato – 1 medium (optional) Onion – 1 small finely chopped. Tomato: 1 medium finely chopped Green chilly – 2 – 3 nos(finely chopped) Ginger Garlic Paste: 1 tsp Turmeric Powder: 1 tsp Garam Masala: 1tsp Red Chilli Powder: 1 tsp (adjust as per taste) Coriander leaves: finely chopped 1tsp Cumin Seeds: 1tsp Salt – as needed Water – little to sprinkle. Oil – 1 tbsp Procedure: Knead the dough using salt,hot water and a tsp of oil and set aside. In a pressure cooker boil all the vegetables except onion, tomato and green chilli. Heat a ...

I love the smell of poori being fried in the morning. The truth is its not just morning, its any time of the day. Every time I cook it, or see somebody cooking it , I remember the advertisement for Sundrop where a kid would be summersaulting in a hip of pooris ;) as a kid I used to think wow how lucky that kid must be!!!! I know its weird but, what can I say I am a big time foodie !!!! What I serve with poori you ask, the answer is everything, gobi aloo, dum aloo, chicken, egg bhurji, you name it and I have tried it. But my favorite is poori and aloo pani (aloo curry). Aloo pani is my Mom's recipe. Its very simple and and be prepared in a jiffy. So here I am going to share my love with you :) Ingredients: Poori: Aata (Wheat Flour) – 1cup Luke Warm water: about 1/2 cup use more if required Salt: 1/2tsp oil:1sp Water Refined oil -for deep frying Aloo Pani (Aloo curry): Potato-1 large cubed Tomato-1 large cubed Green Chilli: 2 whole Turmeric pow...

Uttapam or ooththappam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked  right into the batter. Ingredients: Dosa batter Onion: 1 medium thinly sliced Tomato: 1 medium chopped Green chilli: 4 chopped Curry leaves: 1 spring Mustard seeds: 1/2 tsp Red chilli powder: 1/2 tsp Black Salt: 1 tsp Oil: 1 tsp Procedure: Heat a tawa. Add 1/2 tsp of oil. Add half of the mustard seeds to the oil. Once it stops spluttering add half of the chopped green chili, half of the onion and half of the curry leaves. Add a pinch of salt and cook for 30 sec. Add half of the chopped tomato and cook for another 30 sec. Pour 1/2 cup of dosa batter spreading evenly. Sprinkle pinch of salt and half of the red chilli powder on top of the batter. Cover and cook for 1-2 minutes or till the batter seems to be cooked. Flip the uttapam and cook for another 1-2 mins. Remove and serve ...