Tuesday, January 31, 2012

Announcing Bon Vivant Moments #1 - Sweet Moments

Hey everyone, I am happy to announce my new event called “Bon Vivant Moments”. I have been toying with the idea of starting my own series for some time and what better time than Feb. It’s my birthday month and I thought I will treat myself to something special J.

Derived from French, Bon Vivant means a Foodie, Gourmet food lover or pleasure-seeker. So you get the idea what this series is going to be right?

Coming to this month’s theme, it is “Bon Vivant – Sweet Moments”. This will run from Feb 1st to Feb 29th.
All you have to do to participate is:
~ Cook something that you would serve to enhance the memory of sweet moment. A sweet dish, special enough to serve for celebrating “THAT” sweet moment or any special occasion. Feb is month of love, so I am sure you guys will be cooking something special or your special someone or to please your beloved family. Sweet dish includes anything sweet; cakes, icecream, chocolates, pudding or even a drink, choices are endless.
~ Multiple entries are allowed. Usage of the logo is a must.
~ Linking back to this announcement page is mandatory to get the word out.
~ Vegetarian and non-vegetarian recipes are allowed. No pork or beef ingredients please.
~ Blog post should be in month of February. Old posts are allowed if reposted again in Feb.
~ Please link it up your post using the linky below. In case of any problem linking please send me an email with your name, recipe name and url to sumeesculinary@gmail.com
~ Non-bloggers can email the recipe along with a picture of the dish to the above email address.
This will be a theme based every month and soon I might add a giveaway too. If anyone is interested to host please send me an email @ sumeesculinary@gmail.com
Make moments last forever! Happy Cooking everyone, :o)

Saturday, January 28, 2012

Cheese Egg Omlet

I make this omlet usually for my kids. They love this kind with just ketchup on the side. They are happy with taste and mommy is happy that they had tons of protein and calcium at one go! Here is how I make them.

Prep Time: 2 min | Cooking Time: 5 min | Serves: 1

Eggs – 2
American Singles Cheese slice – 1
Whole Milk – 1 tbsp.
Garlic - powder/ fresh pod finely chopped – ¼ tsp.
Butter – 1 tsp.
Pepper powder – a pinch
Salt to taste

Method of Preparation
~ Wash eggs and break them into a bowl.
~ Add salt, pepper, garlic powder and milk. Whisk vigorously with mesh whisk or a fork.
~ Once it froths, add cheese bits and mix little.
~ Heat a pan on a low to medium flame. Add butter and pour in the egg mix.
~ Cook on low heat for a minute, then flip it over to cook.
~ Serve it up with ketchup and see how the kiddos gobble them up. :o)

Wednesday, January 25, 2012

Pearl Couscous Salad

After staying put for last two weeks I thought it's high time I get back to my blogging. India trip was fun and exhausting at the same time. Everyone spoiled us to the core by feeding tons of food. So coming back home and having to cook didn't look too exciting I must say. :o) But now am over that hangover, so cutting the chase and getting my kitchen adventures started. Here is one exciting recipe for you all.

I have to admit Pearl Couscous was something totally new for me few months ago. I had pearl couscous salad at a party and when I started asking around who made that, that person had already left the party. Later during our progressive christmas dinner party, I thought of making this salad. I started looking online to see if I can get some recipe close to what I ate. I found my inspiration here. Starting with that, I added my own touches to it. Outcome was delicious will be an understatement. It was a great, refreshing salad with simple and rich tastes at the same time.

Prep Time: 15 min | Cooking Time: 10 min

Recipe Source : Taste Food

Pearl Couscous - 1 cup
Olive Oil - 1 tbsp.
Water - 1½ cup ( can substitute with veggie or chicken broth)
Salt to taste (* If using broth check before you put salt)

Olive Oil - 1 tbsp.
Lemon juice - 1 tbsp.
Cumin powder - 1 tsp.
Cayenne powder - 1/2 tsp.
Lemon Zest - 1 tsp.
Pepper - 1 tsp.
Parsely powder - 2 tsp.

Veggies for Salad mix (You can add more of less of any salad veggies) -
Green Onions - 3 to 4 springs
Red Bell Pepper - 1/2
Yellow Bell Pepper - 1/2
Sweet Grape or Cherry Tomatoes - 1 cup
Pomegranate - 1/2 cup
Cilantro/ Coriander leaves - handful, chopped fine.
Mint / Pudina leaves - handful, chopped fine.
Salt to taste
Red Wine Vinegar - 2 tsp.

All the veggies cut up.. Colourful, Isn't it!

Method Of Preparation:

~ In a small bowl, mix everything under seasoning list and keep it aside.
~ Prepare the couscous according to package directions. Here is what I did. Heat olive oil in a pan. Add couscous and fry until they turn golden brown (About 5 minutes). Add boiling water and lower the heat (I kept it at 3). Simmer for about 7 to 10 minutes, until all the liquid dries up.
Keep gently stirring throughout to make sure it doesn’t stick to the bottom.
~ Take it out of heat and spread it in a wide pan.
~ Add the seasoning mix that you prepared, fluff it with fork and let it cool on the countertop.
~ Seed and dice the bell peppers, half the cherry tomatoes and chop the spring onions.
~ Once the couscous is cool enough, mix all the veggies, vinegar, salt to taste, pomegranate.
~ Leave it in the refrigerator until ready to serve.
~ Mix it with cilantro and mint leaves before serving.

Linking this to Vardhini's New U event

Tuesday, January 3, 2012

Banana Walnut Bread

Happy Bday to my DH! A little shout out to him for being my rock solid support. Few days ago I had mentioned my failed attempt at banana walnut. But I was able to get it right this time. And what better way than today to post this bread recipe which is my DH’s favorite.

The recipe source was a combination of recipe from my friend Sheila and Krithi’s. This time I was determined to make it work. And it was magical to see the bread rise in the oven. Verdict on the end result, my DH exclaimed that it was better than any kind of banana walnut bread that he’s ever eaten. It was just smooth, melt in the mouth with perfect crust surrounding. I was so proud of my first successful bread baking adventure. This recipe is a keeper. BTW it was gone in two days. :o)

Prep Time: 15 min. | Cooking Time: 1 Hour. 15 min.


All purpose flour/ Maida – 2 cups
Baking Soda – 1 tsp.
Salt – ¼ tsp.
Brown Sugar – 1½ cup
Olive Oil – ½ cup
Eggs – 3
Vanilla extract – 1 tsp.
Yogurt (Beaten) – 1 Cup
Ripe bananas – 2 (1 cup)
Walnuts – ½ cup or more
Butter/ Spray to grease the loaf pan

Method of Preparation:

~ Toast the walnuts on a heated pan for few minutes. Allow it to cool and chop them coarsely.
~ Mash the bananas and keep it aside.
~ Preheat the oven to 325 F. (160 C). Apply the butter to grease all sides of the 9”x5” bread loaf pan and keep it ready.
~ In a bowl, mix flour, baking soda and salt.
~ Mix brown sugar and oil together in a separate bigger bowl.
~ Whisk in eggs one by one into this.
~ Add mashed bananas, vanilla and toasted walnuts.
~ Now add half of dry flour mix and yogurt. Gently fold in and do not over mix. Add in all the remaining flour and yogurt and do the same.
~ Pour the batter in the loaf pan and bake for 1 hr. Keep a watch and continue to bake until inserted toothpick comes out clean. It took me another 15 minutes.
~ Take the bread out and cool on a wire rack.
~ Slice up and enjoy. :o)

Sending this to Pumpkin Farm's Bake Fest started by Vardhini of Zesty Palette, Ramya's ABC Series: Desserts Event, Heath and Soul Bloghop @Alea's 

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