Greens and Beans Salad

After a long break, I'm finally back to my routine. I'm excited to start my blogging and sharing my recipes again. Sometimes you need a break , what do you think?

No more talk just straight to my new year goal.
I love this salad because it has everything which is so tempting, healthy and delicious.
I usually don't like dressing on my salad. but I don't mind either if its really flavorful.

In this salad I have used three colored peppers, chickpeas, peanuts and pomegranate.
If you have nuts allergy, you can omit or you can use boiled kidney beans as well.

Ingredients: (serves 4)

1 cup green bell pepper
1 cup orange bell pepper
1 cup yellow bell pepper
1/2 cup boiled chickpeas
1/3 cup pomegranate seeds
1/4 cup boiled peanuts
1 tablespoon chat masala
1/2 tablespoon fresh lemon juice

Procedure:

1. Wash and cut all of the peppers into small pieces and keep them separate.
2. In a large round plate or any shape arrange peppers then boiled chickpeas and peanuts and in center keep pomegranates (you can decorate the [[;ay whichever way you want to)
3. Sprinkle chat masala and lemon juice on whole salad .

Calories: 174

Mango Chia Mousse

Mango Chia Mousse

There is only one bag of frozen Alphonso Mango left and I am using it as a jewel. I love mango and like to use in ice cream, pudding, srikhand, lassi, milkshake, smoothie, dessert, where to stop? 

Now, going bit off the topic because I have small travel story that just popped up in mind while I am writing about mango mousse. 

I love travelling; different places, people, historical monuments, nature and food of course. I still remember my trip to India. I had visited this place called Madhavpur OSHO Ashram, Madhavpur Gujarat which is very close to Porbandar with my family. I was amazed by this divine place. Close to the Arabian Sea and had mind blowing carvings. This particular place is actually man made from lime stone mines which were unused after mining and are now a beautiful, spiritual divine ashram. Here is a picture of a beautiful painting of Buddha on the wall! 

बुद्धम शरणम गच्छामि








This information was provided by locals. Lord Krishna's place in Madhavpur is still there. Natural healing processes through meditation and unpolluted environment were done there. I also saw mango and coconut trees and thoughts were generated on the spot.

Art of carving is astonishing!!!!!!!!

Hand painting on limestone!






Well here comes mangoes again! Can't control myself  and my taste buds. I am using Chia seeds for many sweet preparations as well as in my green smoothies, salads, puddings and list goes on and on. Yesterday night, usually before go to bed, I like to make some plans for what I will tryout in my kitchen the next morning and this idea came into my mind. I like to get up early and dig out only one ingredient from my fridge or pantry. Then the brain starts to arrange pieces and I come up with a recipe automatically.

So, I have made Mango Chia Mousse.

Before sharing this recipe, I would like to tell you something.
Now I am officially member of Food Bloggers of Canada. Yesss!
You can see my name in directory and my blog as well. Excited!!!

www.foodbloggersofcanada.com/

Ingredients:

1 Tablespoon Chia seeds
4 Cardamom pods
1 Cup water
4-5 drops Rose essence
2 Cup Frozen Mango pieces
1 Cup Whipping cream
1/4 cup water
2 Tablespoon honey
4 Tablespoon mango pulp
Saffron strands

Procedure(Serves 6):

1. In medium bowl, soak Chia seeds in 1 cup water and add cardamom pods and rose essence .
2. Cover it with lid and set a side for 20 minutes
3. After 20 minutes of soaking chia seeds , check out if all water has been absorbed by chia seeds and seeds become soft and more than double in size.
4. In blender add frozen mango pieces, whipping cream and water and blend it at medium high speed for 2-3 minutes until fluffy mousse texture is achieved .
5. Add honey and blend it again for 30 seconds 
6. In soaked chia seeds , add mango puree and mixed well. Don't forget to remove cardamom pods now from chia seeds.
7. In clear glass serving cup , make layers of Chia seeds mixture and and on top of it add Mango mousse mixture
8. Sprinkle Saffron Strands on top
9. Chill in refrigerator and served chilled mango mousse.

Note:
1. Buy Organic Chia seeds and Honey for Healthy Food Choice.
2. Use half amount of Honey if you want to avoid extra calories.

Almond Biscotti

Always thinking to make biscotti at home and whenever I am out grocery shopping, I end up buying ready made ones. Finally I got this recipe from one of my friends. I was thinking it might be very difficult to make it but once I had started making it, I found it easy. 

Now the kids are ready to start school, and they need something homemade snakes to munch on with milk, so this is a favorite that I like to have in my pantry. You might be thinking why I am using almonds in my food preparation all the time? Answer is health. Almonds are very rich, powerful, and full of nutrients. My family has 10 overnight soaked almonds daily in morning time.

You can get more useful info about soaked almonds from the link below, 

http://frugivoremag.com/2012/02/raw-food-101-why-you-should-always-soak-almonds/

Hope you like this recipe.

Ingredients:

3/4 cup whole almonds

3 large eggs

2 tablespoon butter

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

2 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

Procedure (makes 35):

1. Preheat oven to 350 degrees F
2. Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown. 
3. Let cool and then chop.
4. Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
5. In a small bowl whisk the eggs with the vanilla and almond extracts and butter.
6. In a large bowl whisk the flour with the sugar, baking powder and salt. 
7. Stir the chopped almonds in flour mixture.
8. Then add the egg mixture and stir until a dough forms.
9. Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide. 
10. Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch
11. Remove from oven and let cool on a wire rack for about 10 to 15 minutes.
12. Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. 
13. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm Remove from oven and let cool.

Black beans Corn Tostada with Mango Salsa

Everyday I love to present something new for my family on dinner table or for lunch. As all parents know, kids can be picky eaters but thank god mine are very easy going but obviously they don't like to eat curry,rice and roti everyday. So, I have to try new food ideas as per their taste of course.

Indian and Mexican cuisine are almost similar from what I have found, and also the culture as well. If you want to travel in North America, Mexican food is easily available mostly in every part of North America. I am vegetarian so I would like and love nachos , tacos, burritos, rice, guacamole, salsa and list goes on on. Fresh herbs, vegetables, rice ,beans, and spices are also used in any Indian dishes. 

I like to make home made burritos from whole wheat flour ,which is healthy. I have made Black bean Corn Tostada and Mango salsa; an easy to prepare, quick meal! This year I didn't get a chance to visit Farmer's Market but hopefully I will make it this week for fresh vegetables and fruits. I like to freeze some of the fruits which I could not have during winter and of course they are fresh right now in summer.

OK let me start with salsa. One of my favorite is mango salsa. well mango is my favorite anyways :)

Mango Salsa (serves 4-6):

2 cup Wine Tomato diced (app.3 large tomato) 
1/2 cup Unripe raw mango peeled and diced
1/4 cup Onion chopped
1 teaspoon garlic finely chopped
2 jalapeno pepper chopped
1/4 cup Mixed color peppers
Salt to taste
1 teaspoon ketchup
2 tablespoon cilantro

Procedure:

1. Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
2. Diced tomatoes into small pieces.
3. Peel mango and chop into small pieces as well
4. Chop onion, peppers (red, green, yellow which ever is available), garlic,jalapeno and cilantro
5. In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well
6. Add salt as per your taste
7. Add ketchup and mix well.
8. Serve with nachos, use in burritos, tacos or with your favorite side dish.

Black bean Corn Tostada:

 Ingredients (serves 4):

1/2 cup Black beans

12 Corn Tostada

1 cup Mozzarella Cheddar cheese grated

1 cup Mango salsa (Recipe above)

Procedure:

1. Use freshly boiled black beans or use canned black beans.
2. Preheat oven at 350 degree F. and keep rack in middle of the oven.
3. In baking tray lay tostada and layered grated cheese then black beans.
4. Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
5. Bake it for 5-7 minutes until cheese is melted.
6. Serve with Guacamole,salsa or even with chipotle dip .

Note:

For chipotle Dip visit my post: Calamari & Chipotle Dip

http://saffronplatter.blogspot.ca/2014/07/calamari-chipotle-dip.html

For more recipes please visit my Facebook page as well :) and don't forget to leave your comments and suggestions.

www.facebook.com/saffronplatter

Garlic Tomato Rice Bowl

It is too hot today, it reminds me  of an Indian summer :(

I was away from home for 3-4 days and we had great time with our friends. Whenever we have travel plans, my food choices became limited, but now there are no worries because you can find vegetarian options, vegan meal, and healthy food everywhere. My husband always picks a restaurant where I can get vegetarian food or vegan food easily. We went to Cactus Club Cafe few times and I just loved the food. I was looking at the menu and I found fajitas and I just loved it! Black beans, salsa, grilled vegetables and more and I asked them to eliminate chicken. Also, you can have the jambalaya rice bowl too.

Mostly we all love rice, in different preparations or just by itself. I always try to create rice recipes and this one is our favorite. I used garlic mostly in all curries and in all spicy dishes to get the best aroma and taste and also garlic is healthy too.


Cancer , Interrupted: Garlic & Flavonoids

Garlic Tomato Rice Bowl

 Ingredients (serves 5):

1 1/2 cup long grain basmati rice
1/2 teaspoon shahi jeera
3 pods of black cardamom
1/2 teaspoon cumin seeds
1/2 cup tomato puree
1/4 cup finely chopped onion
11/2 tablespoon garlic paste
1/4 cup onion finely chopped
1/2 tablespoon red chili powder
1 teaspoon salt
3 tablespoon olive oil
1 tablespoon spring onion
1 tablespoon chopped cilantro
1/4 teaspoon turmeric powder


Procedure:

1. Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
2. Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
3. In small pan heat 2 1/2 tablespoon of oil at medium heat .
4. Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
5. Add garlic paste and saute for 2-3 minutes.
6. Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
7. Let it cool down and set aside.
8. Now boil rice at medium high heat and add 1/2 tablespoon oil.
9. After 15-17 minutes check if rice is almost done but should not be over cooked.
10. Drain excess water through sieve and let rice cool for 5 minutes.
11. Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
12. Serve in serving bowl and garnished with spring onion.

This is what I like to order  from Cactus Club Cafe menu:

Jambalaya rice bowl

Fajitas

Chicken Biryani

Lots of spices are used in this dish but it is worth it to take some effort to make it.

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic nuts, resins but the main ingredient is saffron... my favorite one :)

This dish can be made with vegetables, chicken,meat, shrimp, pork, or even only with nuts. Biryani is served with yogurt, paratha, naan, boiled eggs, raiyta, curry, or korma.

So what are you waiting for? Lets start!!!!

Vegetable Biryani

Ingredient: (serve 7-8)



3 cups Basmati Rice  
1 kg Chicken (chicken thigh or drum stick) 
1/4 Teaspoons Turmeric  
Salt  To Taste
1 Tablespoons Ginger-Garlic Paste 
1/2 Tablespoons Cumin Powder  
1/2 Tablespoons Coriander Powder 
2 Tablespoons Red Chilly Powder 
1/2 cup Fried Onions (I used Exotic brand) 
2-3 pieces Mace  
2 Teaspoons Shahi Jeera  
5-6 Green Cardamom  
4-5 Cloves  
2 pieces 2" long Cinnamon Sticks  
2 Bay Leaf 
1 Cup Yogurt
1/2 cup Coriander Chopped  
1/2 cup Mint Chopped  
4-5 Green Chilly lengthwise cut  
1/2 Cup Oil  
2 Tablespoons Lime Juice
2 Tablespoons Clarified butter(ghee) 
8-10 strands Saffron 
2 Tablespoon Milk 

OR 

If you want to make Vegetable Biryani:

Use Listed Ingredients above with these vegetable or your choice of vegetables.

1/3 cup Carrot cut in small pieces 
1/3 cup Potatoes cut in small pieces 
1/3 cup Coli flower small floaters 
1/4 cup Red Onion julians  
1/3 cup Green Peas 
1/3 cup or less Golden Raisin
1/3 cup Cashew nuts (I used Costco's salted cashews) 



Procedure:

1) First make a powder of all the spices (shahi jeera, cloves, cinnamon, bay leaf) by roasting them at low medium heat for 6-7 

2) Take a bowl, add chicken pieces and add ground spices powder , chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3) Soak the rice for 30 minutes. Heat water in a vessel and let it come to a boil add oil, salt,    Shahi jeera, bay leaf and add basmati rice 

4) Cook the rice till it is 3/4 cooked. Don't cook them fully.

5) Heat non stick wide pan at medium heat. Add layer of marinated chicken, spread it          evenly in pan.

6) Make layer of 70-75% cooked rice on top of the chicken. Make sure some of the water      should come with rice to cook chicken. Don't drain all of the water from the rice.

7) Sprinkle fried onions.

8) Add dissolved saffron strands in milk , then add ghee (optional) and put the lid on to cover pan tightly.

9) First cook it on high for first 4-5 minutes then reduce the flame to low, And cook it for 25 to 30 min and switch off the flame.

10) Never mix the biryani just check it by removing the top layer of rice and check if chicken is cooked properly.

11) Serve hot with coriander as a garnish.

OR

If you want to make Vegetable biryani:

1. Follow the same procedure and marinate all vegetables instead of chicken and keep them in refrigerator for 2-3 hrs.
2. When you heat the pan add 1/2 tablespoon ghee and add rasins and cashews and saute them until raisins get puffed. Then add a marinated vegetables layer then a rice layer.
3. Sprinkle half fried onions, coriander and chopped mint, 1 tablespoon ghee, then make another layer of vegetables then rice and sprinkle fried onion, coriander and mint.
4. Add rest of the ghee on rice and cover with lid and cook for 20 mins until vegetables cooked.
5. Serve hot.

Mango Kulfi

This has been a long awaited post! Mangoes... who says no to mangoes?! No one! My family just loves mangoes and I love to make so many different varieties of food with the use of mangoes. I bought a box of mangoes from Walmart and made mango kulfi for a change. I tried so many times to make kulfi but somehow it was not perfect, but I finally got it right this time. I used mascarpone cheese in my recipe and made another flavor. I will post that soon here. Today I wanted to share this recipe with you all. Hope you will like it and please share your suggestions and tips too!

Ingredients (serves 4):

1 1/2 cup Whipping cream 

1/2 cup Condensed Milk (Eagle Brand)

1/2 cup fresh Mango cut into small pieces

1 slice of whole wheat bread 

Procedure:

1. On medium heat boil whipping cream and condensed milk for 7-8 minutes.
2. Let it cool down at room temperature.
3. Cut the sides of bread and use core of it to make crumbs.
4. Add bread crumbs into milk mixture and whisk.
5. In plastic container pour this mixture and freeze it for at least 3 hours.
6. After 3 hours, take it out and churn it with whisk and add mango pieces.
7. In four small ramekins pour this kulfi mixture equally.
8. Cover these ramekins tightly with plastic wrap and then with aluminium foil so it can freeze perfectly without making any ice crystals.
9. Keep for 8 hours in freezer to chill or over night for best result.
10. At time of serving take them out of freezer and place in warm water container so you can easily serve.

Wrap up your kulfi ramekins :

We have a farm and in the front yard of our house in India we have mango trees and those mangoes are so sweet and heavenly delicious. I was reading one article and this amazing website dragged me there. 

http://www.care2.com/greenliving/10-health-benefits-of-mangos.html

Our farm house and mango trees!!!!

Calamari & Chipotle Dip

Fifa, Wimbledon, and a lovely summer day... perfect way to get back into normal everyday life!

This was my first attempt at making calamari and according to my family I have succeeded at making it!!
It kind of reminds me of when we went to an awesome beach near our house, in India; it was called Khimeshwar. Such a clean beach and definitely a very peaceful place. I had never been there but me and my family loved it.

Chipotle Dip (Make 1/2 cup)


Directions:
1/2 cup mayonnaise
2 teaspoon lime juice
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon white vinegar
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon ground chipotle chili
Pinch fresh or dried thyme
Pinch ground cumin

Directions:

1. Mix all ingredients in a bowl.
2. Mix well unto a paste consistency is achieved.

Calamari (serves 4):

Calamari

250 grams squids
1 tablespoon lemon juice
1 teaspoon black pepper powder
Salt as per taste
1 cup butter milk
1/2 cup bread crumbs
1/2 teaspoon rice flour
1 teaspoon all purpose flour
Oil to fry


Procedure:

1. Wash and clean squids properly under water and drain.
2. To absorb extra water place them on paper towel and cover with paper towel too .
3. Heat oil in frying pan or fryer at medium high heat.
4. To prepare batter , add all ingredients in one mixing bowl .
5. Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other.
6. Fry them until golden brown and place them on paper towel to absorb excess oil.
7. Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.

Fruit Cake

I'm finally back to home sweet home!! Missing my parents and all my family members badly:( I can't believe how fast these 2 months have gone by with all love,car,heat,sweat,spicy food and mangoes in India. Summer in India is killer I tell you,so now I would prefer to go in the winter.

I met many street food venders and shopkeepers who were fantastic and kind enough to help me and teach me so many good food tricks. I will share with you soon so don't forget to visit my blog! My dearest mom taught me and give me tones of homemade spices to use here. Oh God...at the age of 76, she is so active and still makes such delicious food. I'm definitely missing my Ma and my wonderful father.

How awesome is it to have a family who loves me like crazy. I am so lucky to have world's best brothers who still love,care and treat me as a small baby! What else do you expect from family...just love love and love. Nothing else.

I'm sharing this yummy recipe with you all, so enjoy! Hope you all will share love and spread love amongst others too and be kind:) Until next time!

Ingredients(serves 6-8):

3/4 cup candied glazed fruit mixed peel

1/2 cup unsalted butter,room temperature

1/2 cups granulated white sugar

3 large eggs, room temperature

2 teaspoon pure vanilla extract

1/4 teaspoon  pure almond extract

1 1/2 cup all purpose flour

1/2 cup ground almonds

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk

Directions:

1. Preheat over for 350 degrees. Keep oven rack in the center of the oven.
2. In a bowl combine the glazed fruit mix.
3. In separate bowl, whisk the flour,ground almonds,baking powder,salt together.
4. Beat the butter and sugar until light and fluffy in separate bowl with hand mixer or stand mixer
5. Add eggs,one at a time,beating well after each edition.
6. Scrape down the sides of the bowl as needed.
7. Add almond extract and beat.
8. Add candied peeled and beat until incorporated.
9. Beat in the half flour mixture just until well mixed, then add remaining flour,milk and beat until mixed well.
10. Spray or butter loaf pan (9x5x3)inch.
11. Pour the batter into the prepared pan and decorate the top of the cake with sliced almonds.
12. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
13. Remove from oven and let cool on a wire rack for about 10 minutes before removing from pan.