Kale Stir fry/ Upperi

This is one of the ,healthiest yet delicious stir fry that I made with Kale..Kale has a lot of health benefits.You can read more about the Kale benefits here I have been experimenting dishes with Kale lately.I tried to make a dish Indian way for some of my friends who enjoy Indian cooking and are looking for simple recipes they can make.It came out pretty good.I am sure you all will enjoy it too.Here is the recipe



Ingredients:

Kale-3 cups roughly chopped
Coconut freshly grated -1/4 cup
Salt-to taste
Turmeric powder-1/4 tsp

For seasoning:

Mustard seed-1/2 tsp
Urad Dhal-1/2 tsp
Coconut oil-2 tsp
Curry leaves-a few




Method:

Wash the Kale ,remove the stem and roughly chop them.Keep aside.
In a pan add the oil,mustard seeds,urad dhal and curry leaves.When the mustard seed splutters add the Chopped Kale,Salt and turmeric powder.Cover it with lid and cook under low flame for 5 -10 minutes .
Make sure to stir once or twice so the Kale won't burn.Remove from the flame and stir in the coconut.Stir well.Enjoy with rice...

Note: If fresh grated coconut is not available use dessicated Coconut..

Eggless,Gluten Free Cake

Hi All,

Wish you all a happy and prosperous 2012.Since I am a Cake decorater I get a lot of e-mails asking to share some of my Cake recipes.I will add some of my favourite recipes. This Cake is delicious,healthy[less calories] ,gluten free,easy to make and tastes Awesome.The recipe is adapted from a weigh watchers site[given by a friend of mine] ,I did some adjustments to this recipe to make it gluten free.


Ingredients:

Oat Flour-1 Cup
Brown Sugar-1/2 cup Packed
Baking powder-1/2 tsp
Baking powder-1/4 tsp
Canola Oil- 3 oz + 1 Tbs
Egg replacer- 1 1/2 tsp + 2 tbs hot water
Orange Juice-1/2 Cup
Orange peel-1 tsp
Roasted chopped Pistachios-1/2 cup
Dried Cranberries-1/2 cup

Powdered Sugar

Method:

Preheat Oven to 350 F.Grease an 8 inch Cake pan with cooking spray.
In a Stand mixer add the egg replacer and water, let it whip until combined ,add the Oil and whip for 30 seconds[it may look curdled] .In a bowl mix together Oat Flour,brown sugar,baking powder ,baking soda,Orange peel.Add the dry Ingredients to the oil mixture alternating Orange juice and Flour.Stir in chopped Pistachios and Cranberries.
Pour the batter to the greased pan and bake for 25-30 minutes or until a toothpick inserted near the centre comes out clean.Let the cake cool completely .Sift powdered Sugar on top of the Cake.Enjoy..

Date Rolls

One of the easiest guilt free,gluten free recipe for the holidays...



Ingredients:

1/2 cup Dates pitted
2 tbs Pecan chopped
Desiccated Coconut[dry]- enough to roll
Almonds -6-7



Method:

In a microwave safe ball add the dates and Microwave on high for 30 seconds or until the dates are soft.Remove from the Microwave and mash the dates with a fork.Add chopped Pecans and mix well to form a dough.This mix will be sticky .Take a tablespoon of dough and make a log shape.Add the Almond in the centre ,roll them in Dry coconut.Enjoy....

Handwa

This is one of my fav Gujarati recipe so far.I learned this recipe from one of my Gujarati friend who made and and brought it to our temple.It was so yummy and crispy,it was like love at first bite ...lol....I am sure you all will love this recipe,it is so easy to make and tastes delicious.This recipe is adapted from Showmethecurry.com.

Even though the recipe says to Broil for 10 minutes do check the oven after 5 minutes.You don;t want it to burn :)..





Recipe from Showmethecurry

Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few



Method:

1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.

Eggless Mango Ice cream

Hi friends,
Hope you all are doing good.It is been a long time since I have posted some recipes in my homecooking blog.I been pretty busy with my Cake orders :).I tried this ice cream recipe from Show me the curry yesterday ,this is so easy to make and tastes delicious .This ice cream is so good I couldn't resist posting it :).Here is a link for more egg free ice creams egg free ice creams .


Ingredients:

Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping[Cool Whip] – 8 oz container

With a drizzle of Caramel sauce yumm....



Method:

1.Pour Mango Pulp, Condensed Milk and the Whipped Topping in a bowl.
2. Fold them in very well with a wire whisk gently.
3. Pour into a glass dish with a tight fitting lid.
4. Cover and chill 5 hours to overnight.

Taking a long break from Myhomecooking blog world.

Thai Red Curry with Cashew Nuts

This is one of my Fav Thai curry.It is easy to make and goes very well with Fried Rice. The red curry paste can be refrigerated for up to 3 weeks.If you don't have time to make the Red Curry paste use ready made one's.
Ingredients:

Coconut milk-14 fl oz
kaffir lime leaf-1
Light Soy sauce-1/4 tsp
Baby corn-4-6[I use the canned ones]
Broccoli Florets-1/2 cup
French beans- 1/2 cup cut into 2 " pieces
Carrots-1/2 cup chopped
zucchini-1/2 cup chopped
Mushrooms- 5 thinly sliced
Firm Tofu-Cubed 1 cup

Cashew Nuts-1/4 cup
Basil leaves-15 [Use Thai basil]
Coriander leaves-1 tbs
Chopped roasted Peanut-1 tbs

Red Curry Paste

Red Chillies-7
Cumin seeds-2 tsp
Coriander seeds-2 tsp
Galangal-1 " piece peeled and chopped
Lemon Grass-1/2 stalk chopped
Salt-1 tsp
grated Lime rind of -1 lime
Garlic cloves-4 chopped
Shallots-3 chopped
Kaffir lime leaves-2 mid-rib removed and shredded
Oil- 1 tbs to blend



Method:

To make the red curry paste ,grind together chillies,cumin,coriander,galangal,lime leaves,salt,lime,garlic,shallots and lemon grass in a blender with 1 tbs oil.

Preheat a wok or a large pan,add 3 tbs of the red curry paste and cook over high heat,stirring ,until fragrant.
Reduce the heat and add the coconut milk,lime leaf,soy sauce,corn cobs,broccoli,Carrots,mushrooms and beans.Bring to boil and simmer for about 10 minutes until vegetables are cooked,but still firm ,now add the Cubed tofu and let it to boil for 5 more minutes. Remove from the flame.
Remove the lime leaf and stir in the basil leaves and coriander leaves. Garnish with peanuts and cashews.
Serve hot with Fried Rice.