Saturday, March 26, 2016

Indonesian Gado Gado Salad

BM # 62
Week :4 , Day: 3
Theme: Salads

For Day 3 under salads I have a Indonesian salad. This is a salad that I had bookmarked while we went Around the World cooking International cuisine.The salad has a nice flavor which is a blend of sweet, sour, spicy and very very nutty. It is a filling salad and should be served chilled.

Before I get to the salad recipe, let me remind you  that we are heading for a month long marathon in April. We shall be cooking Regional Dishes , so do come back and check our special dishes.

Gado Gado Indonesian Salad

1/4 cup carrots, cut into match sticks
1/4 cup French beans, cut into two, blanched
1/4 cup cabbage, shredded
1/2 cup bean sprouts

Peanut Dressing
1 tsp oil
3-4 cloves garlic
1 small onion, finely chopped
1/2 cup peanuts
1 tbsp brown sugar
1/2 tsp chilly powder
Juice of 1 lemon
Salt to taste

Heat oil.
Add garlic and onions and sauté for a minute.
Add chilly powder and brown sugar.
Immediately add 1/4 cup water and let boil.
Add the roasted peanuts .
Blend to a fine paste, adding salt and lemon juice.
Check for the right balance of sweet and sourness in the dressing.

Preparing the Salad
The salad can be served in two styles
1. You mix all ingredients and pour dressing on top.
Mix well to coat the veggies with the dressing.

2.You place all veggies separately in a platter.
Place the dressing on side, pour on top and serve.

I do not like raw bean sprouts, so I always boil them till tender, but if you wish you could use them raw .
Blanched broccoli, cauliflower flowerets could also be added.
Some people like cucumber batons.

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Friday, March 25, 2016

Spinach and Peanut Salad

BM # 62
Week :4 , Day: 2
Theme: Salads

Continuing with salads ,as my theme for this week I have a very healthy, quick and delicious crunchy salad for Day 2.

This is a salad that has been introduced in our house by my daughter in law. I have never been very fond of spinach so she finds ways and means to incorporate these greens in my diet. The salad actually tastes very good and is nutritious too, with the goodness of spinach and the crunch and protein from peanuts ,we simply love  it.

Spinach and Peanut Salad

2 cups spinach
1/4 cup onions, finely chopped
1/4 cup roasted peanuts, coarsely ground
Salt to taste
Lemon juice

1 tsp oil
1 tsp mustard seeds

Wash and chop the spinach very finely.
Chop the onions finely.
Roast the peanuts and coarsely grind them.
Mix all these ingredients and add very little salt .
Drizzle lemon juice.
Temper with mustard seeds and mix once again.

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Thursday, March 24, 2016

Cucumber Salad

BM # 62
Week :4 , Day: 1
Theme: Salads

I love making salads and we all enjoy them . At times salads are our dinner , though most of the times they are served before the meals. Since cucumbers are full of water , I love using them in my salads. The cucumbers along with potatoes and peas tastes really awesome. The spices in this salad are on the medium side. If you do not get yellow chilly powder, you could use red chilly powder. The winter peas taste delicious and sweet, so even if the salad is spicy, it gets balanced with fresh peas. This definitely is a very simple salad but trust me you can finish a big bowl of it without feeling guilty.

Cucumber Salad

2 cucumbers
1 potato, boiled
1 small bowl fresh boiled peas
Lemon juice
Coriander leaves
Yellow chilly powder
Cumin seed powder
Black salt
Salt to taste

Peel the cucumbers and boiled potatoes.
Chop them into batons.
Using a mixing bowl, add the cucumber, potatoes and boiled peas.
Add spices according to your taste.
Add coriander leaves.
Drizzle lemon juice and mix.
Serve chilled.


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Saturday, March 5, 2016

Bounty Bar Brownies

BM # 62
Week :1 , Day: 3
Theme: Cooking with Coconut

For day 3 under Cooking with Coconut, I baked brownies with Bounty Bar. These Brownies were actually for December Bakeathon, but somehow I could not participate. I have always been fond of Brownies and love trying different varieties.

 Among chocolates, Bounty Bar is my favorite. While making these brownies, I decided to sandwich the brownie with bounty bar. I was not very happy with the end result as it did not look as I expected, I was looking for a nice coconut white layer.  of course the taste was fantastic.The chocolate had melted and the white layer turned into brown. Wonder why it didn't click while baking..., but the brownie was gooey, and delicious with that mild coconut.

Bounty Bar Brownies

1 tsp corn starch
1 cup APF
2 tsp coffee + 1 tsp hot water
1/2 tsp baking powder
1/2 tsp baking soda
1-2 cup cocoa powder
1/4 cup oil
1 cup buttermilk
1 tsp vanilla essence
1 pack mini bounty bars

Preheat oven to 175deg C.
Mix together APF, cocoa powder, baking powder, sugar.
In another bowl combine oil, butter milk, coffee mix, vanilla essence.
Mix wet and dry ingredients till well combined.
Pour half the mix into a greased tin.
Arrange the bounty bars in an even order.
Pour the rest of the batter .
Bake for 25 -30 minutes or till done.
Cool and cut into pieces.

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Friday, March 4, 2016

Nariyal ki Chakki

BM ; 62
Week : 1, Day : 2
Theme : Cooking with Coconut

Yesterday I used fresh coconut and made ladoos , today I have have used the dried coconut and made a Chakki. Chakki is a piece and this particular mithai is a speciality from Uttarkhand. While on my trip to Haridwar , I learnt this sweet from a local there. The only time taken is for grating the dried coconut, rest all is done in a jiffy.

The sweet has just coconut, sugar and Cardamon. Yes just three ingredients but tastes absolutely delicious.

Tomorrow I will come up with yet another coconut see this week's theme is Cooking with Coconut. You shall see a new form of coconut tomorrow, so come back tomorrow for a Coconut delicacy.

Nariyal ki Chakki

500 gms dried coconut, grated
2 cups sugar
Cardamon powder

Grate the coconut.Do not use the desiccated coconut, the taste will change.
Add sugar to a non stick pan and just enough water to cover it.
Let the sugar melt, add cook till you have one thread consistency syrup.
Add Cardamon powder and the grated coconut.
Mix well, and transfer to a greased tray.
Let set for a while and then cut into desired shape.
Garnish with pistachios .


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Thursday, March 3, 2016

Nariyal Badaam Ladoo

BM # 62
Week :1 , Day: 1
Theme: Cooking with Coconut

For this week I have picked the theme cooking with coconut.I am very fond of coconut and like it in any form.The fresh coconut is the best but I don't mind the dried one too. The South Indians use it in their daily diets but for we North Indians , we use it for poojas or sweets. With cooking going international the coconut milk is what I use most, but unlike my blogging friends I buy ready tetra packs.

Coming to the very first day of this week I have coconut ladoos. These ladoos are made from fresh coconut and almonds. These are one of the best ladoos that I have made, they just melt in the mouth.

Are you guys wondering..Vaishali and ladoos...well they are my favorite !

Nareyal Badaam ke Ladoo
1 cup fresh coconut, grated
1 cup milk
1/4 cup sugar
1/4 tsp Cardamon powder
1/2 cup almonds, powdered
1 tsp ghee
Chopped pistachios for garnish.

In a heavy bottom pan put ghee on slow fire.
Add the grated coconut and Saute for a couple of minutes,
Add milk and cook till all milk is absorbed.
Add sugar and cook till almost all moisture is gone.
Add almond powder, saffron and ghee.
Cook on full flame for 2-3 minutes.
Let cool a little and then make ladoos , garnishing with almonds and pistachios.

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