Blackberry Ice Cream

With so many flavors of ice cream available in the market, one may wonder why make it yourself. Well, there is something so special about homemade ice cream…you can customize the flavor with your favorite ingredients like fruits, chocolate, chips, nuts and control the consistency to make it either super-rich, or low-fat depending on dietary needs. And it is such a fun activity for the kids! They can decide what they want to mix in it and are very excited to try the outcome.

With blackberries at their season's peak, its the perfect time to indulge in blackberry desserts. In the Northwest, blackberry season spans the end of summer and the beginning of fall. We have big beautiful blackberries all around the neighborhood. It was fun picking the juiciest ripest blackberries.

The beautiful purple color the berries left on my hand already set my mind imagining the rich purple color the ice cream would be. And after an hour there it was, right in front of my eyes, exactly the way I imagined!

Luscious purple colored ice cream is such a visual treat! And the rich creamy taste of the ice cream infused with the sweet tartness of the berries is just divine!

I made this ice cream in an ice cream maker but it can be also made if you do not have one.

Recipe

Ingredients (around 6 scoops)

• 1 cup whole milk
• 2/3 cup half and half
• 1/3 cup whipping cream
• 1/2 cup sugar
• 2 cups blackberries

Method

• Process blackberries in a mixer till pureed
• Strain the puree through a fine sieve, and discard seeds
• Combine milk and sugar. Mix till the sugar is completely dissolved
• Mix it with half and half, whipping cream and strained blackberry puree
• Process the mixture in ice cream machine.

If you don’t have an Ice Cream Maker …

• Chill the mixture in refrigerator for 3-4 hours
• Pour the mixture in a freezer safe container, cover and freeze for an hour
• Remove from the freezer, and stir to break up the ice crystals that may have formed
• Repeat the process every hour for 3-4 hours, or until the ice cream is firm

Scoop your ice cream into bowls or cones and enjoy!

Sending this to Sanghi’s FIL event.

Awards and Tag

I have been showered with awards from my dear fellow blogger friends! I am very honored to accept these wonderful awards. Thanks so much!

1) Shubha of Munchcrunchandsuch, Subhie of Subhie's Kitchen, and Preethi of Authentic Food treasures have given me the “Kreativ Blogger award”. Thank you so much Shubha , Subhie and Preethi.  It means so much to me!

 

The Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

Here are 7 things about me…

• I love dark chocolates
• Flowers always cheer me up
• For me a beautiful person is a one who is loving, giving and caring... and shows compassion towards others
• I like to do anything that involves creativity. I love to try out new things- especially things I have never done before
• I like making new friends and socializing with people
• I like getting surprises and am also good at giving surprises
• I love to travel and learn about different cultures.

2) Sangi from Simply delicious and Lata from Flavors and Tastes have given me another award. What an honor! Thanks Sangi and Lata.

3) Another award given by Lata from Flavors and Tastes . You are so sweet to think about me!

4)Preethi of Authentic Food treasures, Sangi from "Simply Delicious" and Lata from Flavors and Tastes  have showered me with more awards and a Tag. Thanks Preethi, Sangi and Lata. This is very encouraging!

 

 

Here are the answers to the Tag

TAG:

1. What is your current obsession
Flower arranging, gardening

2. What are you wearing today?
Capri and T-shirt

3. What’s for dinner?
Wheat spaghetti with tomato basil sauce, tofu asparagus stir fry

4. What’s the last thing you bought?
Back to School supplies for kids

5. What are you listening to right now?
My little daughter talking non-stop!

6. What do you think about the person who tagged you?                                                Preethi, Lata and Sangi are amazingly talented and enthusiastic bloggers. I am always inspired by their posts. They are always there to encourage me with their lovely comments.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Paris 

8. What are your must-have pieces for summer?
Cotton clothes, Sunglasses and a broad rimmed hat

9. If you could go anywhere in the world for the next hour, where would you go?
Swiss Alps

10. Which language do you want to learn?
French

11. What’s your favorite quote? 
Do good feel good

12. Who do you want to meet right now?
My husband - he is travelling

13. What is your favorite color?
Blue

14. What is your favorite piece of clothing in your own closet?
Black turtleneck top accented with coordinating scarves, and skirts

15. What is your dream job?
Interior decor consultant

16. What’s your favorite magazine?
Changes from time to time - currently it is Metropolitan Home

17. If you had $100 now, what would you spend it on?
Buy something for my kids

18. What do you consider a fashion faux pas?
Wearing clothes that don’t suit you.

19. Who are your style icons?
no one in particular

20. Describe your personal style.
Simple and comfortable in normal life. For occasions, dress up accordingly.

21. What are you going to do after this?
Eat dinner

22. What are your favorite movies?                                                                                Too many to list

24. What are three cosmetic/makeup/perfume products that you can't live without?
I do not use much makeup, so just a lip gloss and a nice perfume

23. What inspires you?
People who do selfless work to help others.

24. Give us three styling tips that always work for you:
Be simple, be comfortable and just be yourself

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?
I ask my husband to pick a dress for me!

26. Coffee or tea?
Coffee (Double shot Cappuccino)

27. What do you do when you are feeling low or terribly depressed?
Listen to music, talk to someone, think about positive things in my life, and immerse myself in doing something new and creative

28. What is the meaning of your name?
Jyoti means light

29. Which other blogs you love visiting?
Every blog that I have been visiting. Each one has a unique style and lot of talent.

30. Favorite Dessert/Sweet?
Dark chocolate ice cream/gelato

31. Favorite Season ?
Spring

32) If I come to your house now, what would u cook for me?
Tom Yum Soup, Panang curry with Steamed rice , Pad Thai, Tapioca Pudding

I have added this question…
33) What is your fondest childhood memory?

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other new set of people.

I want to take this opportunity to THANK readers and all fellow bloggers who drop me encouraging words. I love being a part of this blog community and the new friends I've met. Would like to pass these awards and tag to
Vidya, Avisha, Dolon, Jayashri, Rajitha, Jaya, Vijitha, Vidya Venky, Sanghi

Beetroot Patties with Soya filling

Its so good to be back after a long summer break… Seattle and vicinity is so gorgeous at this time of year that one can’t resist staying outdoors and enjoying the natural beauty around here.

After all the junk food we ate while traveling, I was strongly motivated to make something healthy so we could get back to our normal diet. Here is one of the recent recipes I have made which is not only delicious (or so my hubby and kids tell me!) but also has significant  nutritious value.

Nice crispy patties (tikkis) are one of the most popular snack dishes in India. And whats even better is that these patties are stuffed with Nutrela High Protein Soya Granules. The addition of beet to the potatoes not only adds color, but iron-rich nutrition too.

Ingredients

For the Outer covering

• 4 medium sized potatoes
• 1 medium beet
• 1/2 cup bread crumbs (grind 2 slices of bread in a food processor)
• 1/4 cup rava (semolina)
• Coriander leaves
• Salt (to taste)
• 2-3 Green chilies
• Oil (to shallow fry patties)

For the filling

• 1 tbsp oil
• 1 small onion (finely chopped)
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder (or to taste)
• 1 tsp ginger-garlic paste
• soya granules - 1/2 cup
• Water - 2 cups
• Salt (to taste)

Method

For the filling

• Boil the soy granules in slightly salted hot water for about 5-7 minutes
• Let it rest for 10 min. Drain and squeeze the excess water by pressing the granules firmly with hands. Set aside.
• Heat oil in a heavy bottom pan
• Sauté the onions on a low flame till golden brown
• Add the cumin and coriander powder, garam masala, chili powder, ginger garlic paste, and chopped tomatoes
• Cook till tomatoes are soft
• Add soya granules, water and salt
• Cover and let in simmer on low heat for 5-10 min. The soya granules by itself have a bland taste. This step of simmering lets the granules absorb all the flavors.
• Increase the flame to high, and stir continuously till the water is completely evaporated

For the Outer covering

• Boil the potatoes and beet. Peel them
• Combine mashed potatoes, grated beet, salt, bread crumbs, chopped coriander leaves and green chilies

Assembling the patties

• Take a portion of potato-beet mixture, flatten it, and fill it with soya filling in the center. Fold up the edges to completely cover the mixture, and shape it into round patties
• Spread rava(semolina) on a plate. Place the assembled patties to coat with rava on all sides

Shallow fry on a nonstick pan until golden brown on both sides

Enjoy while still hot and crisp!

Blueberry and Strawberry Milkshakes

My son woke up one day and said "Can you make Blue Milk for me today?”. Promptly my little daughter goes … and I want Pink Princess Milk”! Here the culture associates dressing baby boys in blue and baby girls in pink. So they have grown up with associating blue with boys and pink with girls. Kids get so influenced by color and shapes in their food. Sometimes I feel that they taste food by looking at them, not by tasting them!

Anyway, so I was wondering how to satisfy the kids demand while making it a healthy alternative at the same time. Luckily I had blueberries and strawberries and used those to make the blue and pink milkshakes.

Blueberries and strawberries are a natural and rich source of antioxidants, and other vitamins. Click here for a custom nutrition label  for this healthy milkshake.

Both of them loved their respective boy-girl milkshakes and were happy...and I was the happiest of course, because they got their fruit and milk serving in one go!

Blueberry Banana Milkshake

• 1 cup milk
• 1/4 cup blueberries
• 1 tbsp sugar
• 1/2 medium size banana

Strawberry Banana Milkshake

• 1 cup milk
• 1/4 cup strawberries
• 1 tbsp sugar
• 1/2 medium size banana

Mix the berries and banana in a blender till no chunks remain. Add milk, sugar and blend again. Enjoy these healthy and refreshing milkshakes!

Its summertime, and I am going for a week vacation again, this time to Yellowstone NP. Will be back to catch up soon!

Edamame and Cabbage Pulao

What do you do after a party where there is leftover rice? Our leftover rice usually gets converted into different variations of Pulao (Fried Rice). Even when you are in a hurry some spices and veggies can transform plain white rice into an exciting dish. This time my rice makeover was a Pulao with Edamame and cabbage.

Edamame is basically fresh soybeans that has been harvested at the peak of ripening right before the seed has hardened. Anyone who's eaten in a sushi restaurant may have eaten this delicious bean. Edamame may be an acquired taste, but luckily my kids have been happily snacking on these green beans since I first introduced it to them. So I have a pack of Edamame in my refrigerator these days.

I buy it from the local Trader Joe's (look for Shelled Soybeans Edamame- ready-to-eat) available in their refrigerator section. Edamame is the only vegetable that offers a value of protein equal to that of meat and eggs, and is rich in calcium, iron, zinc, fiber, and many of the B vitamins. Click here for a nutrition label.

Edamame adds an extra flair to this Pulao, with its beautiful, bright green color. Makes it more fun for kids to eat and I just love it when my kids say ..."Mommy Mommy ..more Edamame !" Yes, they did come up with this cute rhyme.

Ingredients (serves 3-4)

• 1 cup cooked rice
• 1/2 cup chopped cabbage
• 1/2 cup edamame
• 1 tsp cumin seeds (jeera)
• an inch of cinnamon stick
• 2-3  Bay leaves
• a pinch of turmeric (haldi)
• Red Chilli (to taste)
• Salt (to taste)
• 1 green chilli (optional )
• 1/2 tsp Pulao masala

METHOD

• Heat oil in a frying pan
• When hot, add cumin seeds and let it crackle
• Add cinnamon and bay leaves
• Lower the flame and then add turmeric, red chilli powder and pulao masala
• Add chopped cabbage, edamame, and salt. Cook on high heat for a couple of minutes, then cover and cook on low until done(5-7 min).
• Add the cooked rice and mix it well
• Cook the Pulao for another 3-4 min  with constant stirring over medium heat until all the flavors are well incorporated

Enjoy this protein rich Pulao served hot with a simple cooling cucumber Raita (Yoghurt Dip)!

Avocado Cucumber Summer Salad

Another beautiful summer day! And you want to spend the least amount of time cooking, but eat healthy at the same time. Amongst other healthy fruits and veggies, Avocado is one fruit that we are trying to incorporate more in our diet. Avocados have high heart-healthy monounsaturated fat and are rich in beta-sitosterol, a natural substance shown to significantly lower blood cholesterol levels.

Here is a quick healthy summer salad with Avocado and Cucumber. One of my friends stopped by the other day, and she tried this simple combination and liked it a lot! Hence I thought it would be good to share with you all.

Check the nutrition label for this simple concoction – loads of essential vitamins and minerals served in less than 5 minutes with minimum effort!

Ingredients

• 1 large Avocado
• 1 English Cucumber
• 1 Lemon
• Fresh Ground Pepper
• Salt (to taste)

Method

• Cut the Avocado and Cucumber into small cubes
• Toss well with lemon juice (Avocados tend to turn brown after cutting, but you can avoid that by adding a little citrus like lemon or lime juice)
• Sprinkle some fresh ground pepper and salt (to taste)
• Keep cold until ready to serve

We just love this salad - buttery Avocado perfectly complemented by the crunchy cucumbers with zing of lemon juice and black pepper.

Enjoy while I am gone on a week-long vacation!

Tips

• Choose an Avocado that is not mushy or very easy to dent (it should be soft but close to firm)
• To store coat the open surface area with lemon juice and and seal it in plastic. This will prevent the oxidization.

Pan Sautéed Potatoes With Chives

A good friend of mine had an overabundance of chives in her garden and was kind enough to give me some of these fresh, crisp and bright green chives.

Chives (these look like slim spring onions) are mild, onion-flavored herb with deep green hollow leaves. They aid in digestion and have high levels of vitamin A and C. When added to the diet on a regular basis, they can also help reduce blood cholesterol levels.

One very simple dish that you just cannot go wrong with is potatoes with chives. I have kept the flavors very simple so that you can just  savor the potatoes with crunchy delicate onion flavored chives.

Ingredients

• 4 medium red potatoes
• 2 teaspoons Paprika
• 2 tablespoon oil
• Half cup chopped chives
• Salt to taste

Method

• Wash the red potatoes thoroughly and cut into 1 inch thick wedges
• Place a nonstick pan over medium-high heat and add oil
• Add the potatoes, salt, paprika and cook, turning occasionally until it gets a golden brown color on both sides (around 10 min)

• Then cook covered with a lid for 5 min, or until tender from inside
• Add chopped chives and toss (Note: Chives should be added towards the very end to retain flavor and vitamin content)
• Sprinkle more green chives before serving

Best eaten as soon as they are out of the pan … Hot and crisp! They will disappear in no time!

(The picture above is being submitted to the Click:Stacks event by Jugalbandi)

Also sending this to BSI:Potatoes which is currently being hosted at Chez What?

______________________________________________________________________________

I am also so happy to receive this lovely award from Kalaivani. Thanks for your encouragement and appreciation!

I would like to pass this award to these enthusiastic new bloggers…Dolon, Vidya, Chakhlere, Shuba, Subhie, Sangi, Avisha, Parita, Jaya and Lata.

Thanks to all my fellow bloggers who have been encouraging me with all these lovely comments!

Rose Infused Watermelon Granita

What can possibly be more relaxing in summer than a cold refreshing granita!  Granitas are tiny flavored ice flakes made by freezing a mixture of sugar, water, and  flavorings (usually fruit), and scraping it as the ice crystals form. Low in calories and fat, you can easily satisfy your sweet tooth without guilt ! At the same time it is fun for the kids to help with and enjoy eating.

This simple granita uses watermelon - an icon of summertime. Addition of rose water (a clear, aromatic, sweet tasting liquid, distilled from fresh rose petals) takes it to the next level by not only enhancing the flavor of watermelon, but also adding a fragrant touch.

Ingredients (serves 4)

• 4 cups watermelon
• 4 tablespoons sugar
• 2 teaspoons rose water

Method

• Puree all the above ingredients in a blender or food processor
• Pour in a shallow pan, cover with a plastic wrap, and freeze until it just gets icy at the edges (around 30 min). Stir the mixture thoroughly scraping with a fork to break the ice
• Check the mixture every hour. When it begins to freeze, scrape it again with a fork breaking the frozen parts. Granita is ready when the mixture is completely frozen into small granular ice crystals (around 4-5 hrs)
• To serve, scrape some granita into pre-chilled glasses and top with watermelon slice, and organic rose petals.

A perfect summer cooler sure to perk you up on a hot day!

Spicy Paneer Quesadillas

Quesadilla is a Mexican snack made from cheese and other ingredients folded in a
tortilla and then cooked. It is quick, and so versatile that you can put almost
anything you like into it. Here is a variation on the classic Mexican Quesadilla with Indian cheese – Paneer – as the main ingredient. The thought of succulent cubes of paneer marinated in spicy tandoori paste, and wrapped in a tortilla shell sounded so appetizing …I decided to give it a try!

Ingredients ( serves 3-4)

• 4 Corn (or flour) tortillas
• 1/2 lb Paneer
• 1 small Green Bell Pepper cut into small strips
• 1 small onion cut into thin slices
• 2 tablespoons Tandoori masala ( or to taste )
• 4 tablespoons Yogurt
• 8 oz grated mild cheddar cheese (or Mexican 4 cheese )
• 2 tablespoons oil
• Salt ( to taste )

Recipe

• Mix tandoori masala and salt in yogurt to make a smooth paste.
  Set aside 1 tablespoon of the marinade for later
• Cut paneer in small cubes and marinate in the above mixture for at least an hour
• Heat a small amount of oil in a non stick skillet over medium heat. Put the marinated paneer pieces. Cook till they are slightly brown on both sides. Set aside
• Now add another tablespoon of oil in the skillet. Saute the onions and  bell peppers,
  stirring occasionally, until onions are translucent and bell peppers are just tender.
  Mix the marinade which was set aside, and saute again for a minute.
  Mix the cooked paneer pieces, and the tortilla filling is now ready.

 

• With skillet over medium heat, add a little oil. Place a tortilla on the skillet.
  Put desired amount of grated cheese on half side of tortilla, then the filling,
  and some more cheese.
• Fold the tortilla in a half moon shape. Flip the quesadilla when it is lightly browned on the bottom. Then cook the other side until it is browned and the cheese inside is melted.
• Let the quesadilla cool a bit, and then cut in another half to form a wedge.

Enjoy Spicy Paneer Quesadilla served with tomato-onion Kachumber ( finely chopped tomato and onion with lemon juice )

Mango Passion Kulfi

I was very happy to pick up some fresh ripe Passion Fruits from the grocery store yesterday. I had first tasted this fruit several years ago when a friend at work brought a passion fruit dessert...since then I have fallen in love with the flavor of this exotic fruit.

Fresh Passion fruit is not always easily available here (although the pulp can be bought at Latin American stores or online stores like amazon.com) so it was important to make the best possible use of the fresh fruit juice. Passion fruit by itself can be sweet-tart to tart, but on adding some sweet contrast , it can add an extra dimension of flavor in any dessert.

I decided to combine it with Mango and make Kulfi which kids had been craving for ! Kulfi is a very popular Indian version of ice  cream. Milk is boiled and reduced, flavors added, then frozen resulting in a rich dense and thick ice cream.

So there I was, introducing this new fruit to my kids. When I cut it open there was a delicious sweet aroma that was almost like an intense scent of Guava fruit. My son described the fruit as a juicy baby pomegranate,  and was excited to explore the fruit by itself, and its flavor with Mango in Kulfi.

 

Recipe (around 8 servings)

• Whole milk - 4 cups
• Condensed milk – 1/2 cup 
• Mango pulp - 1 cup 
• 6 Passion fruits (or passion pulp/syrup/concentrate)
• Sugar

Method

• Put the milk in a heavy based pan, and bring it to boil. Now reduce the heat to low and simmer till the milk is reduced to half. This takes around 30 min. Keep stirring in between. When the skin forms on the top or the sides stir it back in. It is this process that gives kulfi its traditional creamy and rough texture. This can be done in parallel to cooking regular meals in kitchen, that way it does not take up extra time
• When the milk reduces to half, let it cool
• In the meanwhile scoop out the passion fruit pulp and seeds into a strainer (or muslin cloth) over a bowl. Press with the back of a spoon to extract the juice. There's not much juice in a single passion fruit, but it is very  strong, and loaded with flavor. 6 fruits yield approximately 1/4 cup of juice. If fresh passion fruits are not available, use passion pulp/concentrate
• Add condensed milk which further adds to the richness and creaminess
• Add Mango pulp (I used canned Alphanso pulp,  since fresh Alphanso is not available here), passion fruit juice, and mix it well
• Taste it and add sugar if needed. I did not have to add any sugar because of the canned mango pulp and sweet condensed milk
• Pour in moulds and freeze overnight or until firm
• To unmould, dip the moulds under hot water for few seconds and gently pry out with a knife onto a plate. Kulfi is best eaten a little soft, as it melts around the edges

The Kulfi was just so sublime with the tropical flavors of passion-fruit and the sweetness of mango in every bite. So forget about calories for a moment, and just indulge!

Sending this to Srivalli's Mithai Mela, and to FIC favorite hosted by Sweatha,  event started by Sunny Sunshinemom of TongueTicklers.  Also sending this to Sanghi’s FIL event.

Berry Melony Lassi

Lassi is a popular Indian beverage made by blending yogurt with water. Different flavors are then added to enhance the flavor.

Since my kids love fruits, I am always trying to sneak in their favorite fruits in yogurt, or should I say sneaking in yogurt in their favorite fruits!  Ever since I started making this Lassi last summer, it has become my kids favorite. Mango Lassi goes second on the chart !

Ingredients (makes 2 servings)

• 1 cup plain low fat yogurt
• 1 cup chopped seedless Watermelon
• 6-7 strawberries
• Sugar/Honey ( to taste )

Method

For watermelon ice

• Blend few pieces of watermelon in blender till smooth
• Pour in ice trays and freeze.

For Lassi

• In a blender, add watermelon slices along with strawberries, to make a smooth puree
• Add yogurt and blend again. Watermelon is almost 90% water, so you may not need to add any water at all
• Check for consistency and sweetness, then add water and/or sugar if required, before blending again
• Top it with watermelon ice and mint springs

Enjoy this cool refreshing Lassi which is so Berry Melony ! And feel the fresh taste of Watermelon ice cubes melting as you slowly sip through it !

This Watermelon beverage goes to Maheshwari's AFAM, hosted this month by Ashwini with the theme "Melons"

Cilantro Stuffed Paneer Pakodas

A plate of crispy hot pakodas and masala chai ! What does that remind you of ?  For me it is rainy days back home. Pakodas are a welcome treat on a cold and wet rainy day in India. The combination of sweet smell of the first rain and the aroma of pakodas wafting through is sure to bring back memories for many readers.

Rainy days seem to be never ending here in Seattle, and hence my alterations to pakodas seem to be growing too. One such variations I came up with is cilantro stuffed paneer capped with beautiful red bell peppers.

The sweetness of red bell pepper and the spicy cilantro filling create a perfect balance, as do the crispy shell and the soft paneer.

Ingredients

Batter

• 1 cup gram flour (besan)
• 1/2 tsp salt
• 1 tbsp oil
• a pinch of asafoetida (hing)
• a pinch of turmeric (haldi)
• water ( to make batter )

Spicy Cilantro Filling

• 1 bunch fresh cilantro
• 2 cloves of garlic
• 3-4 small hot green chillies
• 1 anaheim chilli pepper
• 2-3 tbsp lime juice
• 1/2 tsp salt

Other items needed

• cottage cheese (paneer)
• red capsicum
• 1/2 tbsp red chili powder
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp salt
• oil for deep frying

Method

• Mix batter ingredients listed above to form a thick consistency batter.
• Wash cilantro thoroughly. Cut off the stems, and coarsely chop the leaves. Grind all ingredients listed in “Cilantro Filling” in a food processor to form a paste. Note that the only liquid added to this is the lime juice. The Anaheim peppers are very mild and give a flavor boost to cilantro. The green chilies actually contribute to the spiciness. Adjust the peppers in accordance with the spiciness desired.
• Cut paneer into thick slices and sprinkle with red chili powder, salt and ajwain. Stuff cilantro filling between 2 slices of Paneer. Top it off at both ends with red capsicum which is cut to same size as paneer.
• Heat oil in a pan. The oil is ready when a drop of batter dropped in oil rises quickly to the top. Hold the paneer assembly tightly between 2 fingers and immerse in the besan batter. Use a spoon to coat the uncovered areas with besan. Slowly drop into the kadai. Fry on medium heat till they are golden brown and crispy. Immediately rest them on a paper towel so the extra oil is absorbed.
• Cut into halves to reveal the beautiful cross section, and serve with coriander chutney.

As a new blogger I am excited to enter this wonderful world of blogosphere, through this dish submitted to JFI-Jhiva for Cilantro, event started by Indira, and also to My Favourite Things-Cheese hosted by Poornima of Tasty Treats, event started by Bindiya.

Strawberry Raita

Raita is an accompaniment with Indian meal which is made by blending yogurt with various fruits, vegetables or even spices !

With cherry blossoms all around here in Spring, it is a feast for the eyes to see the beautiful pink color all around. And with strawberries abundantly available at their sweetest juiciest best, here is a simple strawberry raita, which is a feast for not only the eyes but the taste buds too !

Ingredients

• 16 oz yogurt
• 10-12 fresh strawberries
• Sugar/Honey (to taste)

Method

• Blend together 5-6 chopped strawberries, sugar and yogurt in a blender. This will impart a fresh pink color to the yogurt
• Finely chop remaining strawberries and add it to the yogurt
• Refrigerate until ready to serve.

Indulge in this savory pink yogurt with chunks of sweet juicy strawberries in each bite, so beautiful in its bright spring color that you cannot resist eating !

Lasooni Palak (Garlic Spinach)

Like all other dark leafy vegetables, spinach has a large nutritional value, and is rich in antioxidants. I am usually looking out to cook spinach in different ways, so we can eat this healthy vegetable at least couple of times in a week. This is one of the preparations of spinach, Lasooni Palak- a dish very quick to make, hence perfect for a busy weekday.

This recipe uses very few spices, and is loaded with garlic. The delicate nutty sweetness of garlic perfectly accents the earthy notes of spinach. This dish is truly for the garlic lovers, and the health conscious.

Ingredients

• 16oz  spinach
• 1 small onion
• 12-15 cloves of garlic
• 2 tbsp oil
• 1/2 tsp turmeric (haldi)
• 2 green chillies
• 1 teaspoon kasoori methi
• Salt to taste

Method

• Heat 2 tablespoons of oil in a pan
• Add finely sliced garlic. Make sure the heat is turned down to medium before adding garlic, otherwise the sugar in the garlic tends to burn. Sauté for approximately 30 seconds , stirring constantly until the garlic becomes fragrant and turns golden
• Add finely chopped onions, and fry till they are transparent
• Add turmeric, crushed green chillies, chopped spinach, kasoori methi, and salt
• Cook till spinach is wilted (around 7-8 minutes)
• Serve with mini whole wheat pita breads, or hot rotis. You may squeeze a bit of lemon for an extra lemony zing.

This goes to SWC - Cooking with Greens event hosted by Sowmya.

Skagit Valley Tulips (North Washington)

A very refreshing Escape From The Routine !
This weekend we drove to Skagit valley, about an hour north of Seattle. With Tulip fields at their peak between March and May, it attracts flower lovers from all over the world. 
Having moved from California recently, our excitement to see these flower fields the second time had not dwindled a wee bit !

The vibrant color flower fields, the amazing variety of tulips is just breathtaking !

Forcing Amaryllis bulbs

I was looking at the pictures of amaryllis in a gardening magazine and it looked so romantic in the candle light.  I immediately decided to force these magnificent flowers for this holiday season.

After reading I found that Amaryllis is the easiest bulb to force. Just allow about six to eight weeks from planting to bloom time, and you will experience the most gorgeous, large flowers for a special occasion.

Here is what I did…

Select a pot at least 2 inches wider than the bulb. Make sure the pot has the drainage holes. Add a small amount of potting soil in the bottom of the pot. Center the bulb in the middle of the pot. Then add additional potting soil, firming it around the roots and bulb. Make sure that the bulb is only half covered with soil, and the other half is above the soil. Water generously once, and set in a warm (70 F) place.

Once the leaves or the flower stalk appear, the pot should be moved to a sunny window. Water as needed to keep the soil slightly damp. Too much water will rot the bulb.

The pot should be turned a bit each day to keep the flower stalk growing straight, as it tends to lean towards the light. The flower stalk may require staking to support the weight.

Your bulb may begin to grow leaves before, during or after it blooms.

Well, the real flowers were even more stunning than what we imagined (see pictures below for samples).