Merry Christmas

 ~ Merry Christmas ~ 

Sesame crackers with Tomato apple  relish 

Jingle bells jingle bells , jingle all the way , 

Oh what fun it is to ride in a one horse open sleigh...

Christmas is in the air ..Chill wind and  fog has engulfed the northern
 part of the country, the mornings are biting cold but the afternoons 
are slightly  better. The markets have  transformed to tiny santa lands
 with the wide array of colorful displays ,beautifully decorated
 christmas trees, shimmering  decorations and gorgeous red 
Santa ensembles ,the streets seem to radiate in a sea of red n green  .
With just less than a week on the advent calendar its time to 
gear up with the holiday goodies. 

Christmas is synonymous with  hearty heavenly baking. Sugar cookies , fruit loaded 
rich buttery plum cake, gingerbread houses and marzipan encased petit fours ....ah 
the list is endless ....but  we decided to start the festivities with some savories.

Winter season brings in rich luscious tangy apples and ripe juicy tomatoes too. Their
 abundance in the market was truly a perfect excuse for some culinary experiments. 
While lil one was busy decorating the christmas tree with cute lil santa , bells and 
baubles , I was in the kitchen kneading the cracker dough . 

Sesame Crackers with Tomato apple relish 
A wonderful alternative to readymade crackers , these are perfect 
for holiday munching .

  
Ingredients for Crackers 

1 cup whole wheat flour ( atta), 1/2 cup refined flour (maida), 

1tsp baking powder, 2 tbsp vegetable oil or butter, 2 tsp sesame seeds, 

 1/2 tsp dried rosemary ( or fenugreek leaves for an indo version) .

1/2 cup warm water , salt to taste . And a star shaped cookie cutter 

Method

Combine everything and  knead to a stiff dough.

Divide into two large balls .

Roll out the dough , cut into stars and prick with a toothpick .

Bake in a preheated oven at 180C for 18-20  mins or till golden.

Cool on a wire rack and store in air tight box.

 Tomato apple relish 

Ingredients 

5 large tomatoes, 2 medium size onions , 1 apple, 2 tbsp sugar,

 2 tbsp raisins, juice of 1/2 lemon , 1/2 tsp grated ginger , 

pinch of pepper & cinnamon , 1/4 tsp rock salt , 1/2 tsp toasted 

sesame , 1 tsp vegetable/olive oil. 

 Opt-  2 tbsp finely chopped red and green bell

 peppers for garnishing 

Method 

Peel , core and  grate the apple . Chop the tomato and onions and keep aside.

Heat oil in a pan , add ginger and onion and saute till pink. Mix in grated apple 

and chopped tomato along with raisins, sugar n spices. Cook for 10-12 mins till the
tomatoes are mushy . Add in toasted sesame and  lemon juice . Gently mash the

  pulp with  a ladle or potato masher. Cook for a min . Garnish with chopped red 

 green bell peppers for an added Christmas zing. 

Serve the dip with  crackers and  Cheesy Xmas trees . 

Warm Cabbage Salad

~ Warm Cabbage Salad ~ 

Loved by adults and mostly disliked by lil ones , the humble  cabbage 

is loaded with unique health benefits. These incredibly nutritious 

leafy greens are not only rich in  fibre and  minerals but also a very good 

source of Vitamin A and  C too (I know its hard to believe, but researches

 show that  it has a higher Vitamin C than oranges !!!) . Being  rich in iodine 

and sulphur it helps in growth and  muscle development owing to which it 

must be consumed well by the kids.

Besides making this warm salad,  I love sneaking in cabbage for stir

 fries, soups, cutlets, sandwich fillings, parathas , pancakes and even curries . 

With mothers day just around the corner what could be better than sharing 

one of my favorite recipes I have grown up eating !! Mom used to add tiny 

bits of tossed boiled  potatoes along with some mustard seeds(and serve it 

 as a side dish with lunch). But this tweaked version with colorful bell peppers 

and a hint of sesame can wonderfully double up as a warm salad too !!

I am a great fan of colorful bell peppers , the vibrant  red yellow and greens 

besides adding a gorgeous oomph to any recipe beautifully impart  a sweet 

peppery flavor too. I often cut the colorful leftovers  in strips n freeze them

 in Ziplock bags for being used in future (frozen availability year round 

makes life so much easier). 

The aroma of fresh curry leaves and nutty sesame imparts a beautiful crunchy

 and earthy flavor to the recipe . Serve the warm salad with a light lunch or some 

 lemon juice drizzled hot  Bottle gourd Rissoles .If you like some heat don't 

forget to throw in some hot red chillies and some coarsely crushed chilly flakes . 

Warm Cabbage Salad 

Ingredients -

 1 medium sized cabbage finely shredded , 1 tsp olive oil, 1 tsp urad

 dal ( split black lentil), 2 tsp sesame seeds, 7-8 curry leaves, 1/2 cup finely sliced 

colorful bell peppers , 1  dried  chili ( sabut lal mirch), 1 red chilli finely chopped 

or some chili flakes, salt to taste .

Method - 

Heat oil in a large wok / kadhai . Add  urad dal & dried chili n roast on 
slow flame till the lentils turn brownish. Put 1 tsp sesame and the curry
 leaves and roast for  another 15 secs. Add in peppers , cabbage and salt
 n cook on  high flame stirring intermittently  for 7-8 mins or till cabbage
 is cooked yet firm. Sprinkle some chili flakes and remaining 
sesame and serve. 

( Opt- Just before serving add some pomegranate pearls for an extra zing)

Freezing some spring ..

~ Lets Freeze some Spring ! ~ 

Spring is undoubtedly the most beautiful season of the year . Its the 

time of  the year when crisp and cold winter gives way to warm , lush 

and scenic spring and the winter goodies at the fruit mart make way for

 the seasons most awaited jewels - the fresh berries . Strawberries,

 mulberries , cape gooseberries , red and  green grapes (yes botanically

 they are berries too) the market seems to overflow

with the produce . 

Strawberries are the most loved berries of the season. Although the

 North Indian produces  are a bit tart than the sweet , juicy , ripe ones

 from the Western Ghats ,Mahabeleshwar belt yet they are enough to

 pamper us in innumerable avatars - shakes, smoothie, sorbets, 

crumbles, panna cottas, fresh fruit cakes, ice creams, cheesecakes ......

the list is endless. Throughout the season the refrigerator is stacked

 with the red beauties and a glass of freshly made strawberry milkshake

 is what the lil ones gets before heading for school . 

The receding availability of the strawberries this week was enough to prove 

that spring is making way for summer and our dear fruit can be relished for

 just a few more days . After seeing the frozen berries in some speciality stores 

last year I was eagerly waiting to freeze a big batch of my own . The vendor 

was more than happy to offer me a good bargain price for picking up 2 kgs

  (approx. 4.5 lbs). After removing the greens, washing and pat drying I placed 

a kg on a large tray , froze overnight - removed and repacked in a large

 ziploc freezer bag next morning.  

The remaining were made into puree with some sugar to be consumed

 for  milkshake , mock tails and fruit lolly bites on the go . I preferred to 

keep them low in processed sugars, which if required can always be 

added as per the recipe demands.

Strawberry Puree 

( tiny frozen cubed delights)

Ingredients

1 kg strawberries , 100 gms sugar ( adjust to tartness or liking ) 

 few Ice cube trays .

Method

Clean , wash and hull the strawberries .Pat dry and cut into large slices.

Grind along with sugar till smooth. Pour in ice trays and freeze for 5-6 hours 

or till firm . Unmold and pack in 2-3 ziplock freezer bags . 

Can be frozen up till 4-6 months. 

So next time your lil one craves for some strawberries in summer/ autumn- 

 Just whiz together a glass of milk with 5-6 puree cubes and some sugar/ honey

 and serve. Or prick a toothpick on a cube and relish it as a guilt 

free summer soother.

Fusion

~ Baked Noodles ~ 

Fusion cooking is the most wonderful part of cooking at home . 

Often with sudden guests around we tend to experiment with the 
available ingredients  and come up with a new version of the
 recipe that is much different to  its traditional counterpart. 

Some friends of lil one had come over and she wanted me to treat the 

tiny palates with some baked spaghetti ..... ' Sure honey ' - I said and 

walked towards the kitchen . Took out some tomatoes,  broccoli n

 cheese from the refrigerator and some spaghetti from the larder ....

Spaghetti !!! where is the spaghetti ?????? 

Ah the essential ingredient was out of stock .... The kids had already salivated

 their taste buds for the upcoming meal and thus changing the menu was not a

 great idea thus with a little tweak in the recipe instant noodles came to my rescue.

Some instant noodles, lots of veggies and a few eggs  was all that I needed

to fill my house with peals of laughter. 

Baked Noodles 

Serves 4 

(Can be made in a large baking dish or 4 individual bowls / ramekins ) 

Ingredients - 2 packs instant noodles(Maggi) ,5 large tomatoes, 1 small beet

 ( chopped) , 1 small onion finely chopped , 3-4 flakes crushed garlic,

1 cup mixed veggies (chopped  bell peppers and olives, blanched broccoli,

corn n carrots) ,1 tbsp tomato ketchup,  2 tbsp grated cheese (opt)

 4 eggs, salt,  pepper n oregano to taste 

Method-

- Blanch the tomatoes , peel dice and coarsely grind along with chopped beet . 

-Heat 2 tsp oil in a pan add in crushed garlic, 1/2 tsp oregano and chopped

 onions ,saute till onions turn pink. Mix in ground tomatoes and salt 

Cook till the water evaporates and is thick and sauce like.

-Boil the noodles ( without the tastemaker) in plenty of water  and a

few drops of oil till just coked ( make sure not to overcook it) . Drain .

-Mix the boiled noodles to the prepared tomato sauce along with veggies 

ketchup and some black pepper .

-Divide the noodle mix into 4 greased ramekins (or a large baking dish).

- Sprinkle some grated cheese on top(opt) .Crack an egg on  each. 

- Season with some salt,  pepper & oregano & top with a few

 blanched broccoli florets .

-Bake in a preheated oven for 15- 18  mins at 180C or till the eggs 

are set . Serve hot . 

Don't forget to pair it with some freshly squeezed juice

for an added zing. 

Dips ......

~ Hearty Hummus ~ 

(Let the kids  dip , eat , lick as much a they can!!) 

The sudden boom in the international cuisine and the  doting multi 
cuisine  menus of cities' famous restaurants and food joints has 
given the gourmets a perfect excuse to pamper their taste buds 
with varied gastronomical delights. A beautiful appreciation and warm 

welcome towards  these  new flavors from friends and families , easy

 availability of ingredients have made the new aroma and  flavors an

integral part of our home cooked menus too. The best part of cooking

 at home is you have the reins of  customization in your hands . 

As per Wiki- Hummus is a Middle Eastern and Arabic food dip made from

cooked , mashed chickpeas blended with sesame paste , olive oil , lemon

 juice , salt and garlic. 

Hummus is my favorite dip !!! The rustic nutty flavor pairs

beautifully with pita chips,crackers, crudities , bread sticks, potato 

crisps ,fritters,  our very own humble banana chips and mathris ( fried 

Indian crackers) too . A wonderful spread of this on to regular 

sandwiches , wraps ( roti too) with some garden fresh veggies is a

wonderful treat to our taste buds. And the best part of this dip is that 
kids  can dip , eat , lick , slurp as much a they can for its high protein , 
high fiber and low fat  too !!!!

Red Pepper Hummus 

Ingredients 

Ingredients- 1 cup boiled chick peas ( chole/ garbanzo beans) , 2 large red 

 bell peppers , 2 tsp white sesame seeds ( til), 1/4 cup water/chick pea water

 ( left after boiling ), 2-3 garlic cloves,1/4 tsp cayenne pepper ( or kashmiri mirch 
powder ) 2 tsp lemon juice, some sumac (opt - for sprinkling )
1 tsp olive oil , salt to taste. 

Method-  

1. Roast the bell peppers on open flame till black and  charred , wrap in a damp

 kitchen towel and keep aside for 5-6 mins.  Peel the black skin and keep aside. 

2. Blend together chickpeas, roasted bell peppers and sesame till smooth (keep 
mixing and  adding some pea water for easier grinding) 
3. Mix in salt , cayenne powder, lemon juice ,  olive oil and whip again. 
4. Place in a serving bowl , drizzle some olive oil .Sprinkle sumac 
and  1/4 tsp sesame seeds (opt)
5. Garnish with some slices of red chillies  (achari mirch). 

Hummus 
( the traditional way )

Tahini or sesame seeds paste is an integral part of the traditional recipe , 
I always love to make my own version ( by grinding  together 1 cup lightly 
toasted sesesame seeds with 2 tbsp olive oil and some salt till smooth) but 
often just replace it with sesame seeds for a chunkier taste.

Ingredients
1 cup boiled chick peas ( chole/ garbanzo beans) ,  1 tbsp tahini ( or 2 tsp

 sesame seeds), 1/4 cup water/chick  pea water  ( left after boiling ), 2-3 garlic

 cloves, 2 tsp lemon juice, some sumac and zahtar (opt - for sprinkling )

 1 tsp olive oil , salt to taste. 

Method-  

1. Blend together chickpeas& tahini  till smooth (keep mixing / adding some

 chickpea water for easier grinding) 

2. Mix in salt , lemon juice and whip for another 30 secs. 

3. Place in a serving bowl , drizzle olive oil and sprinkle 

 sumac , zahtar and  1/4 tsp sesame (opt)

4. Garnish with a sprig of parsley and some boiled chickpeas. 

 So next time you soak some chickpeas for making  chole ..... don't forget to 
go international with this dip !!!! 

Merry christmas-2

~ Merry  Christmas  ~
 (Christmas party  for lil tummies)

Christmas is incomplete without sweet treats and  beautifully 

decorated  X-mas trees. Be it the traditional christmas pudding 

or the yummy spiced Christmas cookies , the cheer of holiday 

season is a perfect excuse to sink your tooth into a generous

 holiday indulgence.

I just love the colors of Christmas , its  the time for celebration 
 everywhere.  Once you step out of your house, you are simply  bound to
 be a part of the ongoing activities all around the town.The gorgeous
 decorations at all the shops , malls and  hotels seem to be silently
 competing to draw the maximum attention and highest  footfall .

                                                                                   Pics clicked at Grand Hyatt Goa

Little guests on christmas surely need some more pamper and

 an extra welcome with a large slice of yummy cake but what if

you come to know about their visit the very last moment !!
Keeping in mind my  lil one who dosen't relish the deep flavors n
soaked fruits of Christmas cake the  answer had to be something
 beyond traditional- a  wonderful nutty banana choco cake :) :) 
for sure. While the aroma of the cake wafted in the house - 
I was  busy with the preparation of some quick

 Gingerbread cookies !!!!!Christmas party means lot of 
homemade stuff ....isn't it ???

To add some more fun to the tiny party , the kids had to decorate 

some  gingerbread cookies too - with less time on hand , piping 

some royal icing decorations was jus out of question - so the 

 colorful edible food markers surely came in for rescue. (Thanks

Sailaja,for the lovely gift- I just loved scribbling with it too :) :) )

Baking for Lil ones

Nutty banana choco cake 

Ingredients-
1 cup refined flour (maida),1/4 cup whole wheat flour (atta)
1/4 cup cocoa powder , 1/2 cup powdered sugar, 1/2  cup yogurt 
(room temp),1/2 cup mashed banana,1 tsp baking powder,
 3/4 tsp baking soda, 1/3 cup olive oil , 2 tbsp choco 
chips , 3 tbsp chopped walnuts ,raisins n  almonds.

Method-
Preheat oven to 180C. Sift together  flour and cocoa n keep
 aside. In a large bowl whisk together yogurt , mashed banana 
& sugar to a smooth creamy consistency,  mix in baking
 powder & soda to it. Keep aside or 3-4 mins till the mixture
is slightly frothy. Gently mix in oil & the flour mixture. 
Add half the nuts & choco chips & reserve rest for topping.
Pour the mixture in a 7" loaf tin , top with remaining nuts & chips 
and bake in a preheated oven for 40- 45 mins or till toothpick 
inserted in the centre comes out clean.Cool for 10 mins in the tin 
& then remove to cooling rack .Cool completely. Slice and serve.

The best part of blogging is the passion that it instills in oneself 
about creating , cooking , clicking & sharing. Sending my alcohol free 
 festive cake to  Jungle frog's Christmas cakes & Monthly mingle. 


Easy peasy Ginger bread cookies 

Ingredients 
1/3 cup butter softened , 1/2 cup castor  sugar ,1 egg beaten,
1 tsp vanilla extract, 1 tsp mixed spice ( powdered nutmeg, clove,cinnamon,
 1/4 tsp fresh ginger juice,  2tbsp honey, 1/2 tsp baking powder.

Method
Whisk together butter and sugar for 4 mins or till pale. Mix in rest of the 
ingredients and knead to a smooth dough (sprinkle some flour if required)). 
Shape the dough into a flat disc , cling wrap & chill in the refrigerator 
for 45 mins. Preheat oven to 180C. Roll the dough on a floured surface to
 3 mm thickness & cut out fancy christmas shapes. Transfer the cookies
to a lined baking tray & bake for 10-12 mins.Cool completely on a wire 
rack before serving.



Do check out my fun food creations 'Santa's Goodies' in the
 Dec issue of Child magazine , India on Pg 60-61. Cute x-mas
pizza, star shaped crackers some easy DIY decorations on cupcakes/
muffns & cookies can surely give a new twist to the party :) :)