Friday, May 30, 2014

Beetroot Raita/ Beets in yogurt sauce

Yes! They are PINK! Really bright pink. Every time I make this my daughter gushes about the color. Beets are known to be good for eyes, lowering blood pressure and increasing stamina. I often steam them, add a little salt and snack on them. This particular cool raita is not only pleasing to eyes, they are very tasty and filling. Do try them from your regular cucumber raita.

Prep Time: 10 min | Serves : 4 (as side)

Beetroot/ Beet - 1 small size
Yogurt - 1 and 1/2 Cup
Salt - 1/4 tsp.
Sugar - 1 pinch

For tempering:
Oil - 2 tsp.
Mustard seeds - 1/2 tsp.
Urad Daal/ Split black gram daal - 1 tsp.
Hing/ Asafoetida - 1 pinch
Dry Red Chili - 1 (broken into two piece)

Method of Preparation:
~ Wash and peel the skin of beet. Grate them into a large bowl. Yes, your hand will look like you are bleeding! But don't worry, continue.
~ In another small bowl, beat yogurt with a spoon. Add in salt and sugar. Mix them thoroughly.
~ Heat oil in a small pan, add mustard seeds.
~ Once it starts to splutter, add in urad daal, hing and red chili. Remove from heat and immediately pour it on the grated beetroot.
~ Add the beaten yogurt and mix them.
~ Serve it with Rice Pulav.

You might also be interested in:
Cucumber Raita
Grated Cucumber Raita
Red Spinach Pomegranate Pulav
Coriander Pulav
Tomato Rice
Afghani Chicken Pulav
Lemon Rice
Beetroot Upkari 
Beetroot Chutney

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Friday, May 23, 2014

Orange Bundt Cake/ Pound Cake

One of my kiddos favorite cake flavor is orange. My little one does not have sweet tooth. But she loves muffins and cakes that I make since I don't put too much sugar in them. This one is one of her favorites. The fresh orange flavor with nutmeg really creates a delicate balance. Whole house smells like orange scented candle has been lit. This can stay up to a week when covered in a closed container and more in the refrigerator. This freezes well too.

Prep Time: 15 min | Baking Time: 45 to 50 min | Makes - One Bundt / Pound cake


AP Flour + Multi-grain Flour - 1 1/2 Cups
Baking Powder - 1 tsp.
Salt - 1/2 tsp.
Butter - 1/2 Cup
Olive Oil - 1/2 Cup
Brown Sugar - 1 Cup
Eggs - 4
Vanilla Extract - 1 tsp.
Nutmeg Extract - 1 tsp.
Orange Juice - 1/2 Cup
Orange Zest - 1 tsp.

For Glaze :
Orange Juice - 1/3 Cup
Sugar - 1/3 Cup

Method of Preparation:

~ Preheat the oven to 350 deg Farenheit. Spray or butter the bundt cake pan and keep it aside.
~ In a small bowl sieve, flour, baking powder and salt.
~ In another bowl, cream butter with a mixer.
~ Add in olive oil and brown sugar and mix.
~ Now add one egg at a time, mixing them at low speed.
~ Add in vanilla and nutmeg extracts.
~ Now alternating between the dry ingredients and orange juice, mix the batter until smooth. Always end with the dry ingredient.
~ Add in the zest and pour the mix into prepared pan.
~ Bake until the toothpick inserted comes out clean. Takes upto an hour depending upon the pan shape and differences in the oven.
~ Prepare the glaze by mixing orange juice and sugar.
~ Once the cake is done, let it cool for 15 minutes. Place it on wire rack on top of a cookie sheet. Now pour the glaze all over the cake. Let it cool completely before serving.

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Sunday, May 4, 2014

Chicken Enchiladas

Feliz Cinco De Mayo amigos! Make and enjoy some of these enchiladas tomorrow. If you are meatless on Monday, you can always skip the chicken. It's very easy to put together and very very filling. Feliz word always reminds me of my amigo Julia. She is no more, but her memories are here for me to cherish. She had a beautiful soul. She was the one who introduced to me loads of Mexican dishes and festivities.

I love Mexican food since it's spicy like Indian cuisine. And also most of them are pretty easy to put together. Indian cuisine we serve roti/ tortilla separately and in Mexican tortillas used in different ways to hold, roll the vegetables and cheeses inside/ top. :o)

Cooked Chicken (optional) - 1 Cup
Chopped Onion - 1/2 Cup
Cubed bell peppers - 1/2 Cup
Sweet Corn kernels - 1 Cup
Black\ Pinto or Soya Beans - 1/2 Cup
Jalapeno Peppers - 2 (finely chopped)
Tortillas - 8
Salsa - 1 to 1 1/2 Cup
Shredded Cheese - 2 Cups
Olive Oil - 1 tsp.
Salt - 1/2 tsp.
Coriander leaves to sprinkle on top.

Method of Preparation:
~ In a wide pan heat oil. Add onion and bell peppers. Add a pinch of salt and saute on high until onion becomes tender.
~ Now add corn and jalapeno peppers.
~ If you are using canned beans, strain the liquid and wash them thoroughly under running water.
~ Add in the beans and continue to cook. Once everything is thoroughly mixed, adjust the salt and remove from heat.
~ Preheat the oven to 375 degrees.
~ Once the mixture is cooled a little, divide them into eight equal parts. Put it right in the center line of tortilla and roll them up.
~ Spray a baking dish lightly and place the rolled up tortillas. Bake for 15 minutes.
~ Take them out, top it with salsa and cheese. Again bake for another 7 to 10 minutes.
~ Serve it hot with a side of guacamole and extra salsa.

You might also be interested in:
Grilled Corn Salsa
Pineapple Salsa
Vegetable Quesadillas

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