November 30, 2013

Only Baked Treats - New Event and Giveaway announcement - all this December :-))

Been a while since I guest hosted any event, and Pari's invite couldn't have come at a more opportune moment. December being the month of Christmas, what better way than to celebrate it than baking :-)) I know for many including truly yours that baking is an stress reliever, a reviver of sorts to everyday mundane cooking… and an addiction for most of us.. Doughnuts, Cupcakes, Christmas Cakes, Breads, Yeasted Breads, Muffins the list is simply endless isn't it ?

There is something isn't it, to see the yeast prove and froth about, and knead those flours into fermented ones and bake those golden topped crusty breads, or simply the aroma of vanilla infused bakes or cinnamon topped doughnuts wafting from your kitchen, your own neighbor would think its already Christmas time even if you did bake in July :-)) So, don those aprons and knead those doughs and send those vegetarian / vegan Baked Treats to my event "ONLY BAKED TREATS" hosted right here, at Sizzling Tastebuds all this December. Any baked goodie will qualify as long as they are vegetarian and eggless - sweet and savory too..

Am guest hosting this event for Pari, who has created the "ONLY" series of events successfully. 



And to enthuse you even further, a giveaway is in order - a cookbook sponsored by Pari & TarlaDalal's office. Whats more is that you just need to recap the following rules to win that coveted Prize, as you use the Linky Tool (s) at the end of this post to enter your details. There are two Linky tools, simply to segregate those entries that come within India - meaning those that have an Indian Shipping address (and are therefore eligible for the random draw for the prize) and those from outside India…

Rules for the event:
1. Any number of fresh entries can be sent but only two recipes from archives will be accepted.
2. Only Vegetarian and Vegan entries accepted (Eggs not accepted please).
3. New and old posts should be linked with my event announcement and Pari's giveaway announcement.The entries will not be accepted in  case of failing to follow this rule.
4. Link your entries using the Inlinkz tools. Those participating in the giveaway (anyone who can provide an address in India) enter under  Giveaway participation entries category else link under  Non participants of the giveaway. Please enter your entry only once in one of the inlinkz tools.
5. Use of logo is compulsory as it helps spread the word.
6. In case you have a difficulty in using Inlinkz tool, mail me to ...(provide your email id here).
7. The giveaway is shipped only in India and only to the Followers of Pari's Blog. You can follow her blog through Google Friend connect or Google plus publicly.
I cannot win the giveaway being the guest host this month. Also, I will post the round up within a week after the event completion.


So, bake along and send me those Treats…and win a chance to get that giveaway !
Cheers
Kalyani

November 25, 2013

Pineapple Raita and Pineapple Salad - 2 ways to use Pineapple | Quick Side dish for Pulav and Biryani

Well, after a delicious PineappleCoco Cooler yesterday, today’s dish is a quick to put together Raitha and Salad… yes, its pretty much the same ingredients for both the raita and Salad, so feel free to make a standalone salad or a raitha (yoghurt based dish) to go with the One Pot Meals or Biryani / Pulaos… Sending this to Blogging Marathon Day 2 of Cooking with Pineapple (the chosen fruit of the week)…

Prep time : 15 mins | Zero Cook | Serves :2
Serving Suggestions : Pulao, Roti, Paratha.



Ingredients:
  • Pineapple Chunks – 1 cup
  • Cucumber Cubes – ½ cup
  • Salt – to taste
  • Black salt – a pinch
  • Pomegranate pearls – a handful



Additional – to make the Raita :

  • Whisked yoghurt – 1 cup
  • Sugar – a pinch
  • Tempering : Mustard seeds, oil (1/2 tsp), Roasted cumin powder (1/2 tsp)



Method:
Peel and cube the cucumbers and pineapple. Chill till serving.

To make the salad – add all ingredients, toss well, chill and serve

To make the raita – retain all ingredients of the salad except salt and black salt. Whisk yoghurt, add sugar and mix well.
Just before serving add salt and black salt.

Temper mustard seeds in ½ tsp oil. Add to the raita along with roasted cumin powder. Chill and serve.

November 24, 2013

Pineapple Coco Cooler | Cooler Recipes | Party Mocktails

Pineapple is the flavour all this week at Blogging Marathon - its my chosen fruit , and I am gonna be making three yummy delights with this fruit that I absolutely adore... Some of us may have some rashes or itching while eating this, but for those who are tolerant towards this tropical delight do make sure the 'eyes' or seeds on the fruit is duly removed. Pineapple is also known to have bromeline - a natural chemical used in weightloss and also to restore acid-alkaline balance in the body... 

Today, I kickoff this week's dish with a Tropical Cooler with Pineapple and Fresh Tender Coconut water. Addition of Coconut water is optional, but its a sure party pleaser and a wonderful alternative to the usual Pineapple juice. Serve it up at any party and I am sure its a hit. Use Canned / Tetrapak based Coconut water and Canned Pineapple if you dont have access to fresh fruits and Coconut water , but nothing beats the natural freshness of pure foods, does it ?

Prep time : 10 mins | Zero Cook | Serves : 3


Ingredients:
  • Fresh Pineapple - 2 cups (approx 150 gms)
  • Fresh Coconut water - 1 cup
  • Sugar - 4 TBSP (adjust depending on how sweet the pineapple is)
  • Black Salt - 1/2 tsp
  • Crushed Ice - as required.
  • Filtered water - 2 cups 


Method:
Blend or puree the pineapple chunks with filtered water. Strain and reserve the juice.
In a cocktail shaker or large bowl, mix the pineapple juice, sugar . Stir / shake well.
Add the coconut water and black salt.
To serve, freeze the serving glasses. Layer a bed of crushed ice.
Top it with the coco-pine juice
Serve immediately.


November 19, 2013

Hot and Sour Vegetables with 3-Pepper Rice | Chinese Combo Meal

After Mexican fusion and Indian adventures with Capsicum, it was time for Chinese fare with Capsicum – the chosen veggie for this week @ Blogging Marathon. Hot & Sour Veggies with 3 pepper rice was to be the pick when I asked my lil one what she would like from a cookbook that I opened to her. Like I mentioned in the Rajma-Pepper Quesedillas and PaneerBharwa Capsicum posts, she quite takes to this veggie easily and thus could serve it for dinner last weekend.

All it takes a little planning, and a whole lot of sauces and chopping… Rest assured, it would simply vanish with some more brownie points to your cooking J Do try it out and let me know how you and your family liked it.. .Off to the recipe now – the last in the series on Cooking with Capsicum / Bell Peppers …

Prep time : 30 mins | Cook time : 30 mins | Serves: 3
Cuisine : Asian Veg (Chinese fare)

Combo Meal : So, serve these two together for a hearty meal.

Notes:
1)    This contains no added MSG or thickening agents. In fact I substituted cornflour with homemade rice flour, and it worked well.
2)    Use any combo of veggies for the Hot and Sour Gravy. As the theme was Capsicum, I used them aplenty.
3)    The 3-pepper Rice is a combo of Serrano peppers, bell peppers and white pepper powder. Adjust spice accordingly.



Ingredients:

(A)  3 Pepper Rice :
       
  • Long grained rice – 1 cup
  • Bell Peppers – Red, Yellow, Green, Purple – whatever works for you – ½ each
  • Onions – 1 medium
  • White pepper powder – ½ tsp
  • Salt – to taste
  • Oil – 2 TBSP
  • Garlic chopped – 1 tsp (a garlic press works really well for this meal)
  • Ginger grated  - ½ tsp
  • Serrano peppers – 2 medium


(B)  Hot and Sour Vegetables:
  • Bell Peppers – ½ cup
  • Onions – Chopped into large pieces – 1 medium
  • Baby Corn – ¼ cup (chopped into thick juilennes)
  • Broccoli – cut into florets (1/4 cup)
  • Asparagus – 1 no (optional)
  • Low sodium Soya Sauce – ½ TBSP
  • Oil – 2 TBSP
  • Thick Tomato Puree – ½ tsp
  • White Pepper Powder – ¼ tsp
  • Brown Sugar – ½ tsp
  • Rice Flour – 2 tsp
  • Warm water – 2 TBSP
  • Vegetable Stock – 2 cups
  • Salt – to taste (mind you, the sauces contain salt, so add in moderation)
  • Red chilli sauce – ½ tsp
  • Ginger – ½ tsp
  • Garlic – 2 large pods (minced)



Method:

Preps required:

Wash and soak the rice for 15 mins. Drain. Cook till fluffy and separate the grains and keep aside.

Chop the baby corn, broccoli, asparagus and blanch in slightly salted water for 3-4 mins. Transfer to a bowl of ice and let them remain there, Drain after 4-5 mins.

To prepare the Hot & Sour Veggies:

Heat oil, sauté the onions, ginger and garlic. Add the peppers and sauté for 3 mins till they turn crunchy. Now add the blanched and drained veggies and sauté once more for 2 mins. Add the sauces, salt, tomato puree and toss once.
Tip in the vegetable stock and let the veggies cook till done, but not mushy – about 7-8 mins.  Dissolve the rice flour in warm water and add to the gravy. Now add the brown sugar and white pepper powder . Adjust spice and serve with 3-pepper rice (recipe below)

To make the 3-pepper rice:

In a large wok, heat oil. Saute ginger and garlic , onions and chopped peppers, add the slit Serrano peppers, salt, and sauté till onions turn translucent (about 5-7 mins on medium flame). Now add the white pepper powder, cooked rice.

Toss once taking care not to break the grains. Adjust salt and spice.

Serve immediately with the Hot and Sour Vegetables for a yummy Chinese Combo Meal.


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