Grilled bellas with Sriracha…aah!!


Grilled bellas with Sriracha…aah!!!

If you tired of seeing fried appetizers at every party ( like me☺)here’s a healthy one to kick start your next party.

Good part about this recipe is, you can use your imagination to create any kind of filling that goes into the mushrooms.

Even better part is this recipe takes the best hot sauce in the world, Sriracha! Just load it up with cheese and the savoury Sriracha sauce and all is golden!.

Ingredients: ( Serves 6-8)

Portobello mushrooms about 4

Topping#1: Tofu (extra firm) 1 block, Spinach 1 cup ,Seasoning ( Italian herb or any generic seasoning)

Topping #2: 1 cup Roasted red peppers, 1 cup chopped onions, toasted pine nuts and handful cilantro

Sriracha hot sauce ( any hot sauce will do, but no sauce tickles your taste buds like this one!!)

Mozzarella cheese 1 cup

Oilve oil spray

Method:

Wash the mushrooms, trim the stem and scoop out the undersurface clean with a spoon. In a pan, sautee the tofu, spinach with the seasoning and salt added. Then, gently fill in the tofu and spinach into the mushroom till the cleaned out brown bed is covered.

Instead you can also lightly sautee finely chopped red bell peppers and onions and load them into the mushroom. You can sprinkle some toasted pine nuts and cilantro too.

If you are feeling lazy (like I was the first time I made them) you can just spray olive oil and then add dollops of sauce directly from the bottle onto the loaded mushroom. If you are in a more energetic mood ( like I was when made them for the second time), using a basting brush to coat a mix of olive oil and hot sauce onto neatly halved mushrooms. Finally top the mushrooms with cheese, generously.

If you are in a hurry, you can directly bake them in the oven at 350 deg for about 30 min. If you happen to have sometime on hand, the better way is to wrap them real tight in plastic wrap and refrigerate for about 4 hrs prior to baking. The latter method is better as the toppings have more time to soak in the oil and sauce, adding more flavor. Add a dash of extra Sriracha sauce on the side while serving.

Tip: If your mushrooms leave out a lot of water like mine did, gently soak up the excess water using the ever faithful super absorbent Bounty tissue!

 

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Set Dosa


Set Dosa is a dish that is something very unique to Karnataka. It is never on the menu in restaurants here in the US and so has me craving for this now and then. With the in-laws visiting us, it was the perfect opportunity to learn and savor this recipe of my mother-in-law. Apart from the Mysore masala dosa, this one is a crowd-pleaser, especially because the dosa turns out soft and spongy. The sponginess comes from the use of puffed rice when grinding the dosa batter.

Set dosa tastes best with some coconut chutney and vegetable kurma or sagu. This is one of those guilty pleasures that takes me back to the Darshinis of namma BengaLooru. Without further ado here is an ode to namma BengaLooru.

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Ingredients : Serves 4-5, makes around 12-14 dosas.

4 cups rice

1 cup puffed rice/mandakki/kadle puri

1/2 cup urad dal

1/4 cup methi/fenugreek seeds

1/2 cup poha/beaten rice/avalakki

Rinse the rice, urad dal and methi seeds thoroughly and soak them for about 5-6 hours. During the last 2 hours of this process, soak the avalakki and puffed rice.

Grind it to a thick batter with water to a thick pouring consistency. Ferment the batter overnight.

Heat a tava,  and pour a ladle full of batter, do not spread the batter too thin or else you will not get spongy dosas. Spray oil and flip the dosa once it is thoroughly cooked.

What’s for lunch?


What’s for lunch? The hardest question to answer for every working mom with kids! It’s sometimes a challenge to make food that is quick and easy to make, healthy and flavorful at the same time. Here is a simple sandwich recipe that will satisfy the taste buds of kids and adults alike. With the gooey goodness of provolone cheese, tangy taste of red pepper roasted hummus and the crunchy balance of sprouts (aka a great balance of fat, carbs and protein) this is one filling sandwich that will keep you from experiencing those late after noon hunger pangs!

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Ingredients:

2 slices of bread ( I use the 12 grain or Oatnut bread from Oroweat)

1 slice of provolone cheese

1 tbsp roasted red pepper Hummus

1 tbsp green sprouts

½ tsp fresh ground pepper

½ tsp garlic – herb or any salad seasoning

Smear the hummus onto one slice and sprinkle the sprouts on top.  Place the cheese on the other slice and the dash of seasoning on top of it. In a mini oven or toaster, toast till the cheese melts. Enjoy it with a cup of fresh fruit or fruit juice!Image

Nutella glazed banana nut bread


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This is my very first attempt at baking with Nutella…had heard and seen so many baking recipes which use Nutella that I had to try this over this holiday season. And I must say, Nutella is very addictive indeed! The nutty aroma of the hazel nut and the bolder flavor of the chocolate makes for a perfect combination!

Instead of mixing the Nutella with the batter, I decided to go light and glaze the Nutella on top of the bread.

Ingredients:

2 cups all purpose flour

1 cup sugar

2 ripe mashed bananas

1 tsp baking powder

2 eggs

1/2 vanilla extract

1/2 cup canola oil

1 cup Whole milk

1/2 cup walnuts

1/2 cup Nutella

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In a mixing bowl, blend together the above mentioned ingredients. Then melt the Nutella in a bowl using the double boiler method.( Heat water in a larger bowl and let the steam from the boiling water melt the Nutella in a smaller bowl). Mix in the nuts to the batter. Then using a spoon drizzle the melted Nutella on top of the batter in concentric circles. Bake at 350 F for 40 minutes. Serve warm!

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Methi-Paneer Paratha


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Methi- Paneer Paratha

There is no better food to come home to than fresh home made parathas. Parathas are a great way to incorporate many ingredients into one ( spices, veggies). Also if you have picky kids in the house like me, this is a great way to pack in calories.

Ingredients: Makes about 8 parathas

For the filling:

Paneer grated 1 cup ( Use can use mozzarella cheese instead)

Methi leaves 1 cup chopped

Ajwain seeds 1 tbsp

Garam masala 1 tsp

Salt to taste

Mix the above ingredients in a bowl and set aside.

For the dough:

Wheat flour ( atta ) 4 cups

Oil 2 tbsp

Salt to taste

Mix the atta, salt and oil to form soft dough using luke warm water. Set aside for 3-4 hours. Make small tennis ball size rolls of the dough. Using a polling pin, flatten the dough into 8” circle, ¼” thick., occasionally dusting the dough in the flour. Place the filling in the center of the circle. Cover the filling all around with the dough and flatten it. Again using the rolling pin, flatten the dough out into the same size as before. Cook both sides on medium low flame. Serve with a dollop of butter! Enjoy with pickle and raitha.

Plain Akki Rotti/ Rice flour Rotti


As a follow-up to the badnekaayi yengai post,  here is the recipe for akki rotti. Following the instructions and the measurements always helps me get fool-proof akki rotti, everytime!

Ingredients : Serves 2-3

1 cup rice flour

2 cups water

Salt to taste.

Take a heavy bottomed vessel to heat up the water. Once the water starts boiling, add salt. In one swift action, heap the flour in the middle of the vessel. Do not disturb this or stir it. That is the key to get non-lumpy smooth akki rotti.

Cover the vessel partially and reduce the heat of the stove to a simmer. Set a stop clock or watch the time and let the mixture simmer for about 20 minutes.  Turn of the heat and then stir the entire mixture until you get a smooth paste.

Wait for a while for this to cool down so you can work with the dough. Make small balls about the size of an orange and knead it until it is smooth.

Dust the surface and the rolling-pin with flour and start rolling the rotti. Once you work the rolling-pin once or twice to flatten out the ball, pinch the edges of the rotti. This helps the rotti to not break up around the edges when rolling.

You can make these rottis ahead of time and stack them on a plate and refrigerate it covered. It will stay upto 2 days in the refrigerator. Bake the rotti on a tava and spread oil or ghee over it. Serve hot with yengaai palya or any other curry of your choice.

Basic French Toast


Another easy breezy breakfast i discovered is French Toast. It can be as healthy or as loaded with calories as you want it to be! I used 5 grain whole wheat bread and sugar for my version of French toast. You can make it with white bread and slather maple syrup over it if you are in a mood to indulge. Minimum ingredients and minimum fuss..perfect breakfast for a lazy sunday morning!

Ingredients : Serves 2

2 Medium sized eggs

1/2 cup milk

2 teaspoons sugar/honey

A pinch of grated nutmeg or cinnamon powder.

Butter for toasting

In a flat or a large bowl, add milk and break open two eggs. Add sugar and nutmeg and whisk it together.Heat a skillet and add 1/4 teaspoon of butter.  Take a slice of bread and dip both sides of the bread in this batter. Make sure both sides of the bread are well coated. Put the slice on the skillet, roast till both sides are golden brown. Sprinkle some sugar on both sides.