Zucchini Bread

A Paula deans recipe, tried over and over again and I could not go wrong with it. I just added more of cinnamon and nutmeg powder to suit my taste. You can add egg substitute or other replacement like :1 Egg = 2 tbsp flour 1/2 tbsp butter 1/2 tsp. baking powder  and  2 tsp water.

 Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

Potato Kurma curry

Finally it is here and what potato again!!.. why say No to potatoes.. Potatoes don't like to be ignored. When you forget about them in the cupboard, they try and reach out to you. They grow stalks from their tubers that say, "Don't forget about me or  my stalks would grow so ugly that you cant eat me no more. well.. I can give you 10 reasons to love them but for now this is good enough and a very strong reason for me to get cooking just with potatoes. lets just go back to the recipe... This is more of a south recipe which goes well with simple pulav or chapati. For variation, Some add yogurt, whole spices like bay leaves, cloves cinnamon stick and or even paste of fried curry leaves to this recipe last but not the least 2 to 3 leaves of mint leaves. This one is my personal favorite. And yes of course the original recipe is made with Ghee. I decided to give 1 tsp of ghee tadka/poppu  with curry leaves and mustard seeds.

Ingredients

• Potatoes 3 large, or 6 to 7 small size potato, washed, par boiled (partially cooked), peeled and cubed
• Onion - 1, finely chopped
• Tomatoes - 2 (quartered) or 1/4 cup of tomato sauce /puree
• Fresh curry leaves - 1 sprig
• Ginger-garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Garam Masala powder -1 tsp
• Salt to taste
• Coriander leaves for garnish
• Cooking oil - 3 tbsp
• Make a paste by adding little water:
• Coconut - 1/4 cup grated (grated and fresh)
• Poppy seeds - 11/2  tbsp  (khus-khus)
• Fennel seeds - 1 tsp
• Cashew nuts - 10
• Green chilies -4

Method

1. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 minutes or till the onions turn transparent.
2. Add ginger garlic paste. Add the chilli , turmeric, coriander powder, garam masala and salt. Combine well.
3. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 15 minutes or may be more. Reduce heat, add the ground paste and combine.
4. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 minutes.
5. Remove lid and simmer till you get the desired gravy consistency or until oil oozes out. 
6. Give tadka with curry leaves and mustard seeds.
7. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Mexican Rice and Refried Beans

Mexican Fried Rice

Texas is HOT..Reminds me of Delhi summer minus sweating..umm I take that back. So what about Texas..apart from population of Texas which  is 26 million, (not including the 14 million cattle)  includes Mexicans in hurdles, and so is Mexican restaurants. I could not do justice to various kinds of Meats served in Restaurants but stuck well to rice and beans with contented smile. Here is the recipe of what I relished most.

Ingredients

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onions
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken/veg broth or 2 chicken bullion
• 1 tablespoon tomato paste ( may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 limes

Prep Ahead:

1. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve 2 cups. Set aside. If not enough add the differences by using any left over salsa or tomato sauce.
2. Remove  seeds from 2 jalapenos and discard. Mince and set aside.
3. Wash rice in warm water until water runs clear- This step removes the starch from the rice so it will not be sticky.

Directions

5. Heat oil in heavy pan. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
7. Cover pan and cook  rice until tender, 25 minutes.Stir well after 15 minutes.
8. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
9. If you can't get good fresh tomatoes you are better off using canned tomatoes. You'll love this rice! Money back guarantee.

Refried Beans

Ingredients

• 2 teaspoons oil
• 2 jalapenos, chopped fine
• 2 medium onions, chopped medium
• 4 garlic cloves, minced ( not traditional) (optional)
• 4 (14 ounce) cans black beans ( or red kidney or pink kidney-black has the most flavor) I used Pink kidney beans.
• 1 (12 ounce) cans beer, Substitute with water

Directions

1. In a large pan saute the onions and garlic to just translucent.
2. Add the jalapenos and continue to saute until JUST beginning to brown.
3. Add the beans, 2 cans rinsed and drained.
4. Bring to a boil, reduce heat and simmer, adding beer as needed. Dont let beans dry out. Simmer for an hour. Mash it with potato masher.
5. If there's any remaining beer left drink it. ;-)
6. Don't add salt until dish is done and taste first.
7. Serve with  cubed Guacamole and sour cream.

Not so Thai Noodles

In My overloaded pantry, what tumbles out is packet of linguine and to me, a sign Cosmo prediction on what Geet should cook today? Oh! Never mind pasta,….so shall be it!!

Well so what else I have in my refrigerator: celery, carrots and zucchini. I also have Thai red curry paste and coconut milk. Trust me it helps if you store curry paste of any kind Thai, Indian or any Timbuktu paste.  So How about making Thai or not so Thai Pasta? Recipe follows.

Ingredients:

1 cup of cut vegetables : carrots celery, broccoli or zucchini

Thai curry paste , about 2  ½ Tbsp

Coconut milk ¼ of a cup ,and ¼ of 2% milk ¼ cup water

Sesame oil ( or nay veg oil would do)

Garlic, ginger paste, about 1 tsp

Soy sauce, 2 tbsp

Fresh coriander leaves

1 tbsp of fresh lime

Red pepper flakes ½ tsp ( adjust to your taste)

Half a box of Linguine ( Boil till el dente drain and  keep it aside)

Salt.

In a wok, pour 2 Tbsp sesame oil, add garlic ginger paste and rest of vegetables. Stir fry for few minutes,. Add soy sauce, coriander leaves, red pepper flakes, Coconut milk ¼ of a cup ,and ¼ of 2% milk ¼ cup water, salt and curry paste. Let mixture cook for 10 minutes.  Add cooked pasta, Mix with lime juice and serve hot.

Need protein..why not add boiled egg while cut in strips on top of this dish!

 OR add boneless chicken cubed and fried with garlic ginger before you add vegetables.

Healthy Chicken Noodle soup.

I believe homemade chicken soup and bubble baths are cure for just about anything. In our mundane life style, I believe in the power of cooking uplifts spirits and bring everyone a step closer to the kitchen and closer to me.  Here is my version of Chicken Noodle soup.

Ingredients:

• 3 tablespoon oil
• 1 medium size onion (chopped)
• 1 cup  carrots (chopped)
• 1 stalk celery (chopped)
• 1 sprig thyme
• 1 bay leaf
• ½ tsp black pepper
• Few cloves
• 4 to 5 cloves of garlic, finely chopped
• 1tbsp of ginger finely chopped
• 1/2 tsp Oregano, ½ tsp basil,  ¼ of a bunch, fresh parsley.
• Salt and paprika to taste
• (Optional spices garam masala, green chilies)
• a pound of boneless or chicken breast( trim fat and discard  (or keep just few ) bones .) I usually cook boneless. I also do not add stock as there is enough meat to make its own stock. Why use extra sodium!
• Noodles for the soup: I usually boil noodles separately drain and keep it ready to serve along with a soup. Just another tip to avoid extra starch. Do not dump LEAVE pre cooked macaroni in the soup( or may be any pasta). They drink soup and turn into real fat noodles with no broth left behind. Been there done that.

In a pot pour oil, add Onions, garlic, ginger , bay leaf, cloves. Fry for  for ½ minute,  add cut cubed  boneless ( or with bones) chicken . Stir them well. Now add all the spices, parsley, basil oregano, paprika, salt. Stir fry them in high heat. After 5 minutes, add chopped vegetables. Stir for another 5 minutes on high. Its ok if chicken sticks to the bottom of the pan, scrape the bottom of the pan, this way soup is more flavorful.  Add 5 to 6 cups of water. Let it boil and then simmer for an hour and a half. Cook Noodles on the side.  Serve it with steaming chicken noodle soup and experience Nirvana.

Orange Cake

I have baked this cake countless time and it has never gone wrong. This is great cake to serve as a trifle in Martini glass or ice cream bowl. Layers goes something like.. 1^st cake at the bottom, then 4 tbsp of juice of fresh orange, 2nd layer ..Fresh Oranges cut into half’s,  3^nd layer pecans and wall nuts and fat free whipping cream in-between layers..oh! I am sure you know where I am going with this..Let your creative juices flow.

 Here is The Orange cake Recipe:

·         Tbsp ( 1 stick ) sweet butter at room temperature. Want a little less fat..Substitute 4 Tbsp with any margarine base. ( Optional)

·         2 eggs separated

·         Zest of 2 Oranges. Peel them as you peel apple and then grind in coffee grinder or chopper.

·         1 ½ cup unbleached all purpose flour
3      3/4 cup granulated sugar

·         1 ½ tsp baking powder

·         ¼ tsp baking soda

·         ¼ tsp salt

·         ½ cup Orange juice fresh (best flavor ) or from container will do.

Pre heat Oven to 350 degree. Grease 10 inch Bundt pan or a square one will do.

Cream butter and sugar beating until light.  Add egg yolks and orange zest and mix again.

Sift the flour with baking powder Baking soda and salt and mix.  Add dry ingredient alternately with the Orange juice to the batter. ( If the batter feels too thick, add little more Orange juice. I did add ¼ of a cup extra.)

Grease Bundt pan and pour batter. Bake for 30-35 minutes

Cool for 10 minutes before removing it.  Pour Orange glaze on top.  serves 8 to 10 portions.

For  the Glaze

¼ cup Orange juice

¼ cup granulated sugar.

Combine Orange juice and sugar in a sauce pan and simmer for 10 minutes while stir occasionally. I try to make it look like a syrup or a little thicker.