Amish white bread (Make 1 loaf)

Ingredients

1. Warm water ½ cup
2. Warm whole milk ½ cup
3. Salt ¾ tsp
4. Sugar 3 TBSP
5. Butter, melted 2 TBSP+ 1 TBSP
6. Active dry yeast ¾ TBSP
7. All purpose flour 2 ¾ cups

Directions

• In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
• Mix in salt and 2 TBSPs melted butter into the yeast.
• Slowly add flour one cup at a time mixing well using a rubber spatula after each addition.
• Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
• Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
• Punch down the dough and shape into a loaf. Place it in a greased 9 x 5-inch loaf pan. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
• Preheat oven to 350 degrees F. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.

Recipe adapted from Bakerette!!

Cheers!!!
Suji

Chocolate yogurt cupcakes (Makes ~ 12)

Ingredients

1. Sugar ¾ cup
2. All purpose flour ½ cup
3. Cake flour ¼ cup
4. Unsweetened cocoa powder ½ cup
5. Baking powder ¾ tsp
6. Baking soda ½ tsp
7. Salt ¼ tsp
8. Unsalted butter 1 stick, softened
9. Large eggs 2 nos
10. Greek/hung yogurt ½ cup
11. Vanilla extract 1 tsp

Directions

• Preheat oven at 350 F.
• Place the first 7 ingredients in a large bowl and mix using a spatula to combine.
• Now add the butter to this and mix gently until a crumbly mixture is formed. Use the lowest speed on your electric beater to do this.
• Now stir in yogurt, eggs and vanilla extract and beat well for 2 minutes at medium speed. Scrape the sides of the bowl using a spatula and make sure everything is combined well.
• Line the cupcake baking tray with paper liners. Next fill the cupcake wells just over half full.
• Bake for 18 minutes or until a tooth pick inserted comes out clean.
• Remove from oven and allow to cool for 5 minutes before flipping out.
• Enjoy!!!

Recipe courtsey: http://bakingamoment.com/simply-perfect-chocolate-cupcakes/

Cheers
Suji

Beans tortilla rolls (Makes~24)

Ingredients

1. Fat-free (vegetarian) refried beans 16 oz can
2. Cream cheese 4 oz
3. Salsa (storebought) ¼ cup
4. Kashmiri chilly powder ½ tsp
5. Cumin powder ¼ tsp
6. Green onions 2 stalks, chopped finely
7. Mexican cheese blend ½ cup, shredded
8. 6-inch flour tortillas 12 nos

Directions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine refried beans, cream cheese, salsa, chilly powder, cumin, green onions and 1/2 cup shredded cheese. Mix thoroughly to combine.
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla towards the middle.. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and will hold the tortilla together). Place the rolls seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the rolls are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve warm with salsa..

Adapted from here.

Cheers!!!
Suji

Peruvian style roasted chicken (Serves 4)

Super bowl is just in two days. This year we wanted to try something different with chicken, than making the traditional buffalo wings, and that’s when this recipe came to my mind. We first had Peruvian style chicken in Maryland while visiting a friend and oh my my, fell in love with it. It was juicy, slightly tangy and roasted to perfection and was fingerlickingly delicious. So I researched a lot and finally put together the ingredients which I found close to the one we had in Maryland and here you have it. This is a keeper and hope you all enjoy it as much as we did. Food is as important as the Super bowl match itself, so friends hope you all will have a fun and foodelicious Super bowl experience ahead..

Ingredients

1. Chicken drumettes 10 nos
2. Roasted cumin powder 1 TBSP
3. Paprika 1 TBSP
4. Black pepper powder ¾ tsp
5. Garlic 4 large cloves, finely chopped
6. Olive/canola oil 1 tsp
7. Salt ¾ tsp or as needed
8. White wine vinegar 2 TBSP
9. Lemon 1 medium, sliced
10. Yellow onions 1 medium, sliced thick
11. Yellow bell pepper 1 no, cut to chunks
12. Cooking oil spray

Directions

• In a small bowl, mix together paprika, cumin powder, black pepper powder, salt, garlic, vinegar and oil to make a paste. Reserve 1 TBSP for using with onions and rub the remaining onto the chicken drumettes evenly. Let it stand for 1 hour.
• Preheat oven to 425°F.
• Place onions in a large bowl and toss with 2 tablespoons of the paste
• Place the chicken drumettes into a oven safe dish sprayed with oil, then cover with onions, peppers and lemon.
• Bake this for about an hour, basting occasionally with pan juices or turning the chicken twice in between, until chicken is cooked through and vegetables are very tender.
• Remove from oven and let rest 5 minutes before serving.
• Serve over rice and a salad..

Cheers!!!
Suji

Shish Taook/Lebanese chicken kebabs (Serves 5)

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Paprika powder 1 tsp
    Salt as needed
    Ginger garlic paste 1 tsp
    Yogurt 6 TBSP
    White pepper powder 1 tsp
    Fresh Oregano/Thyme 1 tsp, finely chopped (you can also use dried)
    Crushed cumin seeds ½ tsp
    Lemon juice 2 TBSP
    Tomato ketchup/Tomato paste 2 TBSP
3. Red onion 1 medium, cut to cubes
    Green pepper 1 medium, cut to cubes
    Olive oil 1 TBSP
4. Skewers (if you are using wooden skewers, soak them in cold water for 30 minutes before grilling/baking)

Method

• Clean and cut chicken in cubes.
• Make a marinade with ingredients number2 and apply well onto the cubed chicken and leave for 1 hour.
• Preheat oven at 375 F.
• Mix the cubed onions and green peppers with olive oil, salt and pepper.
• Thread the marinated chicken, red onions and green peppers onto skewers and place on a lined, greased baking tray.
• Bake at 350 F for 20 minutes or GRILL till done.
• Serve with Baba ghanouj/ Lebanese garlic sauce.

Cheers!!!
Suji

Creamy Spinach and cheese casserole

Here is a rich and comforting spinach casserole which can be a welcoming addition to your dinner table this fall. The short prep time and decadent taste will please yours and your guests palette which makes you wanting for more....

Ingredients

1. Condensed cream of chicken soup 2 cans
2. Cream cheese 8 oz, cubed
3. Milk 1/2 cup
4. Parmesan cheese, grated 1/2 cup
5. Herb seasoning cubes 6 oz packet
6. Frozen spinach, chopped 2 packages (10 oz each) thawed

Directions

Preheat oven to 350° F. Squeeze out the extra moisture from the spinach. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until well blended. Stir in stuffing cubes and spinach. Spoon into a 2- quart baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Enjoy with a slice of crusted garlic bread or any bread of your choice!

Notes: You can also use reduced fat cream of chicken soup, cream cheese and milk to your preference, just make sure keep everything full fat or reduced fat, do not mix as it may change the texture...

Cheers!!!
Suji

Fresh strawberry bread (Makes 1 loaf)

 Ingredients

1. Margarine ½ cup, softened
    Sugar 1 cup
    Cream cheese ½ cup, softened
    Egg 2 nos
2. All purpose flour 2 cups
    Baking powder 2 tsp
    Baking soda ½ tsp
    Salt ½ tsp
3. Sour cream 1 cup
4. Vanilla essence 1 tsp
5. Fresh strawberry 10 nos, chopped finely

Preparation

• Preheat oven to 350 F.
• Grease a 9*5 loaf pan using butter and then dust with flour. Set this aside.
• In a mixing bowl add all ingredients numbered 1 except eggs and mix well using an egg beater till fluffy.
• Now add the eggs one by one and mix well to combine.
• In another bowl, sieve together ingredients numbered 2 and add this to the cream mixture in batches and combine well.
• Next add the sour cream and chopped strawberries to this and gently fold in.
• Transfer this to the prepared loaf pan and bake for 1 hour.
• Allow to rest for atleast 20 minutes on counter top before taking the bread from the loaf pan.
• Slice and enjoy!!!!
• Serves best as a breakfast bread or as an evening snack.

Cheers!!!
Suji

Chocolate chilly pudding (Serves 6)

Ingredients

1. Half and half 2 cups
    Cinnamon stick 1 no
2. Semi-sweet chocolate bar 4 oz
3. Egg yolks 5, lightly beaten
4. Sugar 1/3 cup
5. Vanilla essence 1 tsp
6. Kashmiri chilly powder ¾ tsp
7. Salt a pinch

Preparation

• Preheat oven to 325 F. Also put 2-3 cups of water for boiling.
• In a sauce pan, heat half and half along with cinnamon stick until bubbling. Switch off flame and add the semi-sweet chocolate bar and keep for 10 minutes. Remove the cinnamon stick and whisk everything until smooth. Set aside to cool for 15 minutes.
• In another bowl, add egg yolks, sugar, vanilla essence and chilly powder. Whisk this until everything combines well. Slowly add the chocolate mixture and blend until mixed.
• Pour this mixture into 6 ramekins or custard cups until 3/4^th full. Place this onto a 9*13 baking dish and pour the boiling water about 1-2 cms up the sides of the ramekins.
• Bake for an hour and allow to cool for 15 minutes on counter top. Refrigerate for at least 12 hours and serve.

 

 

 

Cheers!!!
Suji

Stuffed mushrooms with fish (Serves 4)

Ingredients

1. Medium size mushrooms 20 nos
2. Shredded fish (can use any kind of fleshy fish) ¾ cup cooked
3. Green bell pepper ½ cup , finely chopped
4. White bulb part of green onions ¼ cup, finely chopped reserve green part for garnish)
5. Cream cheese, softened to room temperature ½ cup
6. Bread crumbs ½ cup
7. Thyme chopped 1 tsp
8. Black pepper powder 1 tsp
9. Garam masala powder 1/4 tsp
10. OIl 1 TBSP
11. Salt, Green onions to garnish

Preparation

• Preheat oven to 400 F
• Wash and wipe the mushrooms well with a damp cloth. Cut the stem off and chop finely. Arrange the mushroom caps onto a baking tray lined with aluminum foil.
• In a pan, heat oil and sauté the finely chopped green bell pepper, mushroom stems, white part of green onions and thyme for 5 minutes.
• Add the pepper powder and garam masala and cook for 2 minutes.
• Add the fish followed by bread crumbs. Mix well to combine. Adjust salt if necessary.
• Switch off flame and allow to cool.
• Once cooled, add the softened cream cheese to this and combine well.
• Stuff the mushroom caps with this mixture and top off with some bread crumbs. Gently spray with cooking oil and bake in pre heated oven for 15-20 minutes until the top part is browned.
• Remove from oven and garnish with chopped green onions. Serve warm.

Notes: Cook the fish with salt and little turmeric powder.
You can stuff the caps ahead of time and refrigerate. Stay good for 24 hours.

Cheers!!!
Suji

Crème Caramel/ Caramel flan/Caramel pudding with condensed milk (Serves 6)

A perfect and easy dessert which can never go wrong! This is super easy as it uses sweetened condensed milk. I got this recipe from one of Sri Lankan friend which makes this for every party that she throws up and has now become a regular one at our parties too !
Sweetened condensed milk 1, 14 oz can
Eggs 3 large
Water 14 oz, measure this in the condensed milk’s can
Vanilla essence 1 tsp
For the caramel sauce/ Toffee sauce
Granulated sugar ¾ cup
Water 1-2 TBSP
Preparation
Pre heat oven @ 350 F.

Add sugar and water to a sauce pan and bring to a boil. Do not use a spoon to mix, instead swirl the pan occasionally. Once the syrup comes to the boil, reduce the heat and simmer till the syrup begins to change color to a dark brown and become quite viscous. Pour equal volume of the sauce immediately into 6 custard cups (I used 6 ramekins) and swirl to coat the bottom (the above quantity will be enough to make 6 individual servings). Set aside to cool.

Now place 2-3 cups of water to boil in a pan.

Meanwhile, in a mixing bowl add the condensed milk and water. Using an electric mixer beat them for 2 minutes at medium speed to combine well. Now crack each egg at a time and beat well until everything mixes well. Add vanilla extract and mix. Pour this mixture equally onto the prepared custard cups or ramekins. Now take a 9*13 baking dish and place the ramekins inside. Pour the boiling water into the dish till 1-2 cms up the sides of the ramekins. Place in the pre heated oven and bake for 30-35 minutes or until a toothpick inserted to the middle of the custard comes out clean (mine was done in 32 minutes). Turn off oven and allow to cool for 30-45 minutes on counter top. This tastes best when served chilled. Keep in the refrigerator at least for 2 hours or until ready to serve.

To Serve: To un mould, run a sharp knife around the edge of the custard. Put the serving dish over the mould and quickly invert. Pour the remaining caramel around the custard and enjoy!

Alternately, you can pour the caramel sauce into an 8*8 pan and allow to set. Then pour in the custard and bake in the same way. In this case do not unmould, rather slice out desired amount of custard onto a bowl and Pour the sauce over it.

Stuffed shells with vegetables (Serves 4)

Jumbo shells 25-20 nos (cooked al dente according to package instructions)
Ricotta cheese 15 oz
Egg 1 beaten (vegetarians can opt this out, it tastes delicious without eggs too)
Salt as needed
Black pepper powder ½ tsp
Grated mozzarella cheese 2 cups, divided
Zucchini 1 no, grated
Broccoli 1 cup, chopped
Spinach 1 cup, chopped
Parsley 2 TBSP
Marinara sauce 3 cups (I used Bertolli’s Vidalia onion marinara sauce)

Preparation

Preheat oven to 375 degrees F.

Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it's shape.). Drain, cool, and set aside till you're ready to stuff the shells.

In a medium sized bowl, combine the ricotta cheese, egg (if you are using), salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup). Mix well. Add the vegetables and parsley to the cheese mixture and stir to combine. Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of marinara sauce. Line the shells up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Serve with a green salad and garlic bread.

Cheers!!!
Suji

Thai style baked tofu and greens salad with peanut dressing

Tofu 16 oz, extra firm, cut to 1 inch slabs
Olive oil 1-2 TBSP
Soy sauce 2 TBSP
Vinegar 1 tsp
Brown sugar 1 tsp
Pepper powder ¼ tsp
Crushed garlic 2 pods (you can also use garlic paste)
Salt a pinch

Preparation

Preheat oven to broil mode and spray a baking sheet with nonstick cooking spray. Meanwhile, in a bowl whisk together all ingredients except tofu. Now drench each piece of tofu in the marinade and place on the greased baking sheet. Bake for 30-40 minutes, turning tofu midway through or until edges are browned. Remove from sheet and cut to squares.

For the dressing

Reduced fat peanut butter 3-4 TBSP
Water 3-4 TBSP
Vinegar 1 tsp
Red pearl onions 2-3 nos
Soy sauce 1 TBSP
Fresh grated ginger 1 tsp
Chilli paste ½ tsp
Roasted peanuts 1 TBSP
Olive oil 2 tsp

Preparation

Combine all ingredients except peanuts in a blender,cover and process until smooth. Add peanuts; process 10 seconds.

For Salad

Mixed baby salad greens 2 cups
Red onions 2-3 TBSP, sliced
Carrots 2 nos, peeled and cut to match sticks

Preparation

To prepare salad, add the greens, onions and carrots into a bowl. Drizzle the same with ½ cup dressing. Mix and enjoy!!

Cheers!!!
Suji

Sticky Toffee pudding!

Here is a dessert that is sure to test the fate of even those who claim not to posses a sweet tooth. This dessert was the highlight of our daughter’s first birthday bash and almost every guest made it  a point to compliment this delightful treat. One of the best dessert I ever made and this is a keeper recipe..Enjoy friends…

For the Toffee Sauce

Heavy cream 2 ½ cups
Dark brown sugar ¾ cup, packed
Butter 1 TBSP
pinch of salt

For the pudding

Pitted dates 1 ½ cup pitted dates, coarsely chopped (I used medjool variety)
Water around ¾ cups
Baking powder 2 tsp
All purpose flour 1 cup
Grated ginger ¼ tsp
Vanilla extract 1 tsp
Unsalted butter, softened 3 TBSP
White sugar 2/3 cups
Eggs 2 large

Preparation

Preheat oven to 350 degrees F.

Lightly grease an 8*8 pan with butter and set aside.

Place the chopped dates into a medium saucepan and cover with the water.  Bring to a rolling boil, stirring occasionally, for about 20 minutes. Switch off and let it stand for another 10-15 minutes to cool down, and then mash slightly with a spoon or fork. Set aside.

In a medium bowl, combine the flour, ginger, and baking powder. Blend this well.  In a separate bowl, cream the butter and sugar using an electric mixer.  Add in the eggs, one at a time, blending well after each addition.  Add in the vanilla.  Gradually beat in the flour mixture.  Stir in the date mixture and mix gently using a wooden spoon.  Transfer the mixture into the greased baking pan.  Place the pan into the oven and bake for 40 minutes or until a wooden toothpick comes out clean when inserted into the center of cake. Remove pan and set onto a cooling rack for 10 minutes.  Run a knife along the inside edge of the pan and gently turn the cake onto a plate. Cut the cake into squares and set aside.

While the cakes are baking prepare the toffee sauce.  Bring the cream, brown sugar, butter and salt to a boil in a medium saucepan, stirring often to melt the sugar.  Lower the heat and simmer, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon.  Pour sauce over each prepared sticky pudding.  Serve immediately.  Enjoy!!

 

 

 

 

 

 

 

 

 

 

 

Notes: Alternatively, you can bake the pudding (cake) in a muffin pan or ramekins for individual servings. I shall updated a picture on those soon..

Cheers!!!
Suji

Pina colada pastry cookies

Happy Valentines Day!!!

Puff pastry sheets 1 sheet, thawed (I used Pepperidge farms)
Pineapple jam 4 TBSP
Sweetened coconut ¼ cup
Heart shape cookie cutter

Preparation

Pre heat oven to 400F.

Using a blender, pulse the coconut 2-3 times to make it fine and set aside.

Thaw the pastry sheet at room temperature for 30-40 minutes. Unfold the thawed pastry and roll it out on a floured surface to a thin rectangle. Cut out heart shapes using a cookie cutter and place onto a baking sheet. Spread the pineapple jam to the hearts and sprinkle with sweetened coconut. Bake 10-15 minutes or until golden brown. Remove from baking sheet and allow to cool for 20 minutes. Enjoy!!!.

Cheers!!!
Suji

Orange Surprise cake!!!

Happy 3rd birthday, Pazham Pappadam Paayasam…

Hurray, it’s the 3rd birthday!!! With pregnancy and ensuing motherhood, last year was truly unforgettable and incredibly exciting. The new roles made me so busy that I could not keep up the regularity in my blogging. But now things are falling into a new routine in which I have found a tiny little space for my dear blog. I hope and wish that all my friends on this page would continue to support me and this small space of mine. Three years down the lane, when I look back I cannot believe that I could amass so many recipes belonging to different lands and cultures. I hope this endeavor will continue to bear fruit down the lane both for you and us in terms of both culinary experiments and satisfied palates. What more would be more apt to celebrate the 3rd year than a yummy 3 layer orange cake. Keep cooking and enjoy its fruits!!!

Three 8 inch cake pans
Butter for greasing
Parchment paper
Yellow butter cake mix 1 box
Eggs 4 nos
Margarine 1 stick (8 oz), softened
Mandarin oranges in light syrup one 15 oz can

For the filling

Instant vanilla pudding mix 1 packet
Crushed pineapple in 100% juice one 20 oz can
Cool whip one 12 oz tub
Lemon juice 1-2 tsp

Preparation

Mix instant pudding, crushed pineapple with its juice and lemon juice in a large bowl. Fold in cool whip and combine well. Refrigerate until ready to use.

To prepare the cake

Prepare the cake pans by greasing with butter on the bottom and sides. It is advisable to place a parchment paper on the bottom as the orange slices may tend to stick while baking.

In a mixing bowl, add eggs, softened margarine and juice from the orange can. Blend this well using an electric mixer for 2-3 minutes at medium speed. Next add the cake mix and blend for 2 minutes at the same speed. Lastly add the orange slices and fold in using a spatula. Pour the prepared cake batter equally onto 3 greased 8 inch round pans. Bake at 350 for 20-25 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool completely.

Frosting

Once the 3 layers of cake are completely cooled, place the cake upside down and spread the frosting evenly, top with second cake and repeat the same and then the 3^rd cake and frost completely on top and sides. Refrigerate this for at least an hour before digging in..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe courtesy: I got this recipe from a family friend of ours Shobha chechi who got the same from her friend Yzonne daigle (Cajun cooking from the heart of bayou country).

Cheers!!!
Suji