Sunday, October 16, 2016

Kid's Delight - Fruit based recipes - Event Announcement

Changing seasons bring with it a variety of seasonal fruits and vegetables. The food we cook also changes to accommodate the changing produce in the grocery store. Whether you are enjoying the last taste of summer fruit or the fresh taste of fall fruit, share your recipes with us.

This month I am hosting Kid's Delight, an event started by Srivalli of Spice your life. As part of this event I challenge you to cook dishes where fruit is the primary ingredient and have the stamp of approval from a child. I understand this 'approval' can be subjective. My child has a mature palate and will try anything. Your child may be picky. I will accept all entries as long as they are vegetarian (eggs okay).

Here are the rules.
Prepare a fruit based dish and blog about it between the 16th of October and 15 of November 2016.
Link to this post and Srivalli's Kid's Delight post.
Entries should use fruit and not fruit extracts. Fruit juice is okay.
Multiple entries are allowed.
Children in your life should have approved this dish.
The dish should be vegetarian (eggs okay)
Archived entries will not be accepted.

Bloggers and non-bloggers are invited to send in their entries to with the subject line 'Fruit Based Recipes'. Please include the following in your email.
Your name and the name of your blog
Name of the recipe
URL of the post
Picture of the dish

I look forward to all your colorful dishes

Tuesday, October 4, 2016

Cucumber Mint Sandwiches

One of the most popular and very simple sandwich is the cucumber sandwich. A hint of mint enhances the taste. This happens to be one of my very favorite sandwiches. I realized a few months ago that I had not posted this recipe. Today I decided to set that right.

You will need
8 slices of bread
1/2 cucumber peeled and thinly sliced
10 fresh mint leaves
1 tsp. butter
1 tbsp. cream cheese

Leave the butter and cream cheese on the counter top to allow it to come to room temperature. Wash and dice the mint leaves. In a bowl mix together the mint leaves, butter and cream cheese.

To assemble: Cut off the crust on the slices of bread. I left it on. Apply the butter cheese mixture to one side of all the bread slices. Place the slices of cucumber in a single layer on the buttered side of a slice of bread. Place another slice over the top buttered side down. Cute diagonally twice to form little triangles. Repeat for the remaining slices.


This is my entry for week four, day one of BM #69 for the theme small bites. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69.

Monday, October 3, 2016

Zatpat Rava Appe

The appe pan or aebleskiver pan is my favorite for quick snacks. And this recipe is great for an evening snack or appetizers for a party. This recipe results in spicy and sour appe that taste great with chutney or pickle. Use the spice/chili pepper liberally as the cream of wheat and yogurt is bland without it. This is one of my go to snacks.

You will need (14 appe)
1 cups Cream or wheat or rava
2 cups yogurt
a handful of cilantro
1/2 inch ginger
1 tsp. cumin seeds, crushed
1 tsp. cayenne pepper
1 green chili pepper, deseeded and minced
salt to taste
2 tbsp. olive oil

Combine the yogurt and rava in a mixing bowl and keep aside for an hour.

Mix in all the other ingredients except the oil.

Heat an aebleskiver or appe pan on medium/low heat. Add a few drops of oil in each of the wells. Add a tablespoon of batter to each well. Cover and cook on medium/low heat.

When the bottom is brown flip the appe over using a knitting needle or skewer. Allow the second side to brown. Take the cooked appe off the heat. Repeat with the remaining batter.


This is my entry for week one, day three of BM #69 for the theme small bites. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69.

Tuesday, July 5, 2016

Roasted Red Pepper Soup

Soup in summer? Yes, I made soup in summer. We had a lot of rain a few weeks back and soup felt good for a change. Red bell peppers, in my opinion, add a ton of flavor to any dish they are used in. Roasted red bell peppers are even better. I love the aroma in the house as they are roasted. And the family loves the end result.

You could add cream to the soup but I prefer to add milk. It adds flavor and is perfect for soup in summer.

You will need (4 servings)
2 red peppers
1 tbsp. butter
1/3 medium onion, prefarably red, but others will work too
1 medium carrot
1 clove garlic, minced
1 tbsps tomato paste
1 tsp. paprika
1 2/3 cups broth or water
salt and pepper

Roast the bell peppers. I do it on the stove top. I stick a fork in the pepper and place it directly over the heat. I turn it around to char the skin evenly. When done I wrap it in aluminium foil and keep it aside for at least 15 minutes.

Meanwhile, dice the onions. Heat the butter in a pan and add the onions. Saute until cooked and semi transparent.

Unwrap the roasted bell peppers and rub the skin off. It should come off easily.

Leave a few charred pieces of skin on the pepper. It adds a smoky flavor to the soup. Dice the peppers and the carrots.

Add all the ingredients except the milk to the pan.

Bring the mixture to a boil, lower heat and let it simmer until the carrots are cooked.

Turn off the heat and allow the mixture to cool. Puree in a blender. Return to the pan and bring to a boil. Lower heat and add the milk. Let it simmer without coming to a boil for ab


This is my entry for week one, day three of BM #66 for the theme 3 Vegetable that are fruit. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66.

Monday, July 4, 2016

Chickpea Avocado Feta Salad

A few days back I had soaked garbanzo beans without checking to see if I had all the ingredients I normally use to cook them. The next day I was in a bind. I had no time to visit the grocery store and did not have anything else prepped. I had an avocado in the refrigerator and some left over feta cheese. A simple dressing of lime juice, salt, pepper and I had a delicious salad ready.

You will need
2 cups cooked garbanzo beans or chickpea
1 avocado
1/4 cup feta, adjust to taste
salt and pepper to taste
juice of half a lime

If using dry beans, soak overnight and pressure the next day. Discard the cooking water. Peel the avocado and remove the seed. Dice finely. Combine all the ingredients in a bowl.


This is my entry for week one, day one of BM #66 for the theme 3 Vegetables that are fruit. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66.

Sunday, July 3, 2016

Walnut Kale Pesto

Pesto is a green sauce traditionally made with pine nuts, basil and olive oil. Pesto is rich in fat and while a well made sauce is very flavorful it may not always be the preferred choice. If you are looking for an alternative this recipe is for you. I had some left over cottage cheese I trying to use up and needed a sauce to bind it as a filling. The walnut kale pesto worked perfectly.

I would not say the flavor is close but this pesto will work just as well as the traditional pesto recipe. You could add a bunch of basil leaves along with the kale to bring the taste profile closer to that you are used to, but in my family we really like this recipe.

You will need
2 cups Kale leaves
1/2 cup toasted walnuts
1 clove garlic
salt to taste

Bring water to a boil in the microwave safe cup. Add the kale leaves to the water and let it sit on the counter top for a few minutes. Drain the water, rinse the leaves in cold water and you are have instant blanched kale. Alternately you could use a pan over a stove top to boil the water.

Add the kale to a food processor along with the other ingredients and pulse until you have the desired consistency.

Use in pizza, pasta or sandwiches.

This is my entry for week one, day one of BM #66 for the theme 3 Vegetables that are fruit. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66.

Sunday, June 26, 2016


All of the rice preparations, this is one of my favorites. It brings back childhood memories that I have never been able to place. But it always gives me a warm fuzzy feeling. The tangy flavors of tamarind with the spices makes this rice delicious. I have a version of this rice here but when I saw this post by Valli who blogs at Cooking 4 all seasons, I had to try it.

I stayed true to the recipe except I toned down the heat. It was delicious and everyone loved it. I have made this version several times and it will be my go to version in the future.

You will need
For the spice powder
1/2 tsp oil
1 tbsp. urad dal
2 tbsp. channa dal
1 dry red chili pepper
1 tsp. black pepper, whole
1/2 tsp. fenugreek seeds
1/2 tsp. cumin seeds

For the tamarind paste
2 tsp. oil
1 tsp. urad dal
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 red chili pepper
1 tsp. channa dal
1/4 tsp. fenugreek seeds
1/4 tsp. asafoetida
3-4 curry leaves
handful of cashews
2 tsp. peanuts
1 tbsp. tamarind extract
1/2 tsp. turmeric powder
salt to taste

For the rice
2 cups brown rice
2 tsp. fresh ground black pepper
1 tbsp. oil

Wash the rice and drain the water. Keep aside for 15 minutes. Add 4 cups of water to the rice and bring to a boil. Cover and lower the heat to medium. Cook for about 15 minutes or until the water has evaporated and the rice is cooked through. Turn off the heat.

While the rice is cooking heat another pan for the spice powder. Add the oil and roast the ingredients for the spice powder. Turn off the heat and spices cool. Grind to a fine powder and keep aside until needed.

Next prepare the tamarind paste. Heat the oil in a pan. Add the remaining ingredients except the last three on the list. When they sizzle add the tamarind extract, 1 cup of water, the turmeric powder and salt. Bring to a boil and lower the heat. Allow the mixture to thicken. Turn off the heat and allow it to cool.

To put it all together, add fresh ground black pepper, oil and the tamarind paste to the cooked rice.


This is my entry for week four, day three of BM #65 for the theme Bookmarked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65.

Saturday, June 25, 2016

Spicy Green Bell Pepper Side

As soon as I saw this recipe I knew I was going to try it. It was one of those that use a special spice powder and all the ingredients in the powder screamed - delicious. So here is my version of a spicy green bell pepper side.

I found this recipe on Pavani's blog. I stayed fairly true to the recipe except I cut down on the number of dried red chili peppers. 

You will need
For the spice powder
1 tbsp. channa dal
1/2 tbsp. urad dal
1 tbsp. coriander seeds
1 dry red chili pepper
1 tsp. tamarind paste
salt to taste

2 medium preferably, thin skinned green bell peppers
All of the spice powder above
2 tbsp yogurt, sour
1 tbsp oil, I used olive oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp asafoetida
3-4 curry leaves (I did not use any)
salt to taste

Roast the first four ingredients for the spice powder until they start to turn color. Turn off heat and allow to cool. Add the remaining ingredients and grind to a powder. Keep aside until needed.

Rinse and dice the green bell pepper. In a bowl add the yogurt and the diced bell pepper. Keep aside for 10 minutes.

Heat a pan with the oil. Add the mustard seeds. When they crackle add the cumin seeds, asafoetida and curry leaves. Add the yogurt and bell pepper mixture and salt. Add a tablespoon of water. Cook covered until the bell pepper is cooked through, but not mushy. Add the spice powder. Cover, and cook on low heat for a couple of minutes.

Turn off the heat.


This is my entry for week four, day one of BM #65 for the theme Bookmarked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65.