Eggless Pineapple Cake with Whipped Cream Frosting

Ever since I was first successful and satisfied with my eggless cake, I've been excited to try other recipes as well. The base remains the same and with simple modifications, we can create so many different varieties!

After the great success of Mother's Day came the occasion of Father's Day and below are the pictures of the cake I baked then (I know I'm too late to post here but well better late than never right?) which was a super hit as well.. Everybody absolutely loved it! Unfortunately, I did not get a chance to take a good cross sectional picture! But I atleast got one this time!!

This is also an incredibly simple recipe and I hope you guys give this a try.. Do let me know your feedback in the comments section below.. Happy cooking

Ingredients:

Cake:

• 1 cup hung Yogurt
• 1 cup Sugar
• 1 ¹/₂ tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Pineapple Extract
• ¹/₂ cup Oil
• 1 ¹/₂ cup All Purpose Flour (Maida)
• 2 tbsp Semolina/Sooji
• ¹/₄ cup Warm Milk (I used half and half; regular milk can be used as well)
• 3-5 drops of Yellow Food Color (Optional)

Whipped-cream Frosting:

• 1 ¹/₂  cup Heavy Whipping Cream
• ¹/₄ cup confectioners sugar
• ¹/₂ Pineapple Extract

Cake Assembly:

• 1 can of sweetened Pineapple - Chunks

Method:

Cake:

• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
• In a mixing bowl, mix the hung yogurt and sugar; beat well.
• Add baking powder n baking soda, mix well and let it stand for 5-10 minutes. The mixture will bubble up.
• Add pineapple extract and if using food color, add it as well and mix well.
• Add oil and mix well.
• Add the sieved all purpose flour and Sooji and mix to combine; do not over mix.
• Finally add 1/4c warm milk (I used half and half; regular milk can be used as well) and mix well.
• The mixture should be of dropping consistency.
• Pour in the prepared tin. (I split the batter into two tins for the sake of incorporating more layers..)
• If you are splitting into two tins, bake for 20-25 minutes - or until a toothpick inserted into the center of the cake comes out clean.
• In case you decide to choose the single tin method, the baking time will increase by about 10 minutes; total bake time of 30-35 minutes (or of course until a toothpick inserted into the center of the cake comes out clean).

Whipped-cream Frosting:

• Before starting with this process, I'd like to share a few tips that'll help you get perfect frosting each time:
• Try to work during cooler times of the day (either early mornings or evenings).
• For best results, use a stainless steel bowl.
• Keep the beaters, the bowl and the whipped cream in the freezer for 15 minutes just before beginning to make the frosting.
• Your heavy cream should have atleast 35% butter-fat content. The frosting wouldn't hold well if the fat content is less.
• Add the whipping cream in the mixing bowl and using either a stand mixer or an electric beater, start at medium speed and gradually increase to high speed.
• Keep beating continuously until you reach soft peak consistency. Soft peak stage is when the cream is no longer in a liquid state and when you lift your beater, it would form a peak but it wouldn't hold its shape well. It should NOT be dripping at all.
• Stop beating and add the sugar & pineapple extract. 
• Now, start beating again on low speed (until the sugar is incorporated) and gradually increase to high speed until the cream has reached stiff peaks consistency. Stiff peak stage is when you lift the beater, a stiff peak is formed and it holds its shape.

Cake Assembly:

• You can use the cake from the two cake tins as-is or you can split them into halves (if more layers is what your heart desires!). I did not split the cakes any further
• Drain the pineapple can (reserve the sugar syrupy water). 
• If the chunks are big, chop them into smaller chunks.
• Apply the sugar syrup (from that reserved from the pineapple can) on each layer and frost the layer with the fresh cream frosting.
• Now add few pineapple chunks (as evenly as possible to cover the entire layer).
• Cover with the next layer. Repeat this process if you have more than two layers.
• Now frost the cake to just make a crumb coat (yes crumb coat because we are going to cover the entire cake with rosettes the coating doesn't need to be perfect!!..).
• I used Wilton star tip and used a swirl motion to create the rosettes. I worked my way from edges to the center.

Enjoy!!

Penne pasta in Basil Pesto Sauce

Basil pesto sauce - it is my favorite pasta sauce and any mention to it makes my mouth water! It is incredibly simple to prepare this recipe and once you give this a try - you will NEVER go back to buying store bought canned pesto sauce again... I promise!! So without wasting anymore of your time, let me take you over the ingredients and super simple process.

Do give this a try and let me know your feedback in the comments section below. Happy cooking!!

Ingredients:

• To make the Pesto Sauce
• 2 cups Fresh Basil
• ¹/₂ cup Pine Nuts - roasted
• 2 tbsp minced garlic
• ¹/₄ cup + 2 tbsp Extra Virgin Olive Oil
• 1 cup Parmiggino Reggiano (adjust to taste) - finely grated
• Salt & Pepper - to taste
• To make the Pasta
• ¹/₂ lb Penne Pasta
• Water
• Salt

Method:

• To make the Pesto Sauce
• Wash & dry the basil. You can use the stem that comes with the leaves as it contains a lot of flavor too.
• In a food processor, add basil, roasted pine nuts, garlic, salt and pepper. Process it until it becomes a smooth paste. Add the oil and process it to incorporate it evenly. 
• Remove the paste into a bowl and mix in the parmiggino reggiano. At this point, you can taste it and adjust the seasonings if necessary.
• To make the pasta, boil the pasta as per packaged instructions - make sure to season well with salt as this is the only time your pasta will have to absorb any seasonings; when done, reserve about 2 cups of water and drain the pasta.
• Mix the pesto sauce with the pasta and add the reserved pasta water (¹/₂ cup at a time) until the sauce is coated well on the pasta and it doesn't feel dry.

Serving Suggestions:

Serve with garlic bread; homemade or store bought - your choice :)..

Garnish with grated parmiggiano reggiano when serving for extra oomph! (i.e. if you don't mind the extra calories...)

Coconut Chutney (Spicy Coconut Dip)

Coconut chutney is a spicy flavorful dip that is generally served with South-Indian delicacies. It is very easy to make and needs just handful of ingredients which will all be easily available at any of your local Indian grocery stores.

Do give this recipe a try and let me know your feedback in the comments below.

Ingredients:

• 1 1/2 cup Fresh Grated Coconut (I used the frozen variety)
• 2 tbsp Roasted Urad Dal/Black Gram/Black Lentil
• 2 tbsp Cilantro
• 1/4 cup Water (or adjust to your liking)
• For Tempering:
• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal/Black Gram/Black Lentil
• 2-3 Dry Red Chillies
• 4-5 Curry Leaves
• 1/8 tsp Asafoetida 

Method:

• Grind the urad dal in a food processor.
• Add the cilantro and grind again.
• Finally, add the grated coconut and grind it one more time. Add water to aid the grinding process (only if necessary).
• Take the ground chutney in a serving bowl and add the remaining water.
• In a small saucepan or a small tempering bowl, heat the oil on medium heat. Add mustard seeds and black gram and let the mustard seeds crackle. Lastly, add dry red chillies, curry leaves and asafoetida and pour it immediately over the prepared chutney mixture.
• Stir to combine and serve!
• Enjoy!!

Serving Suggestions:

Coconut chutney is served with South Indian delicacies like idly, sambar, medu vada, etc.

Jerusalem Salad

Presenting "Jerusalem Salad".. This is a very simple to make salad, which, as the name suggests, originated from Jerusalem. It is also known as Israeli Salad. It is made of cucumbers (preferably the Persian ones as they have very soft & tiny eatable seeds), tomatoes, parsley and onions. Very simple to put together yet incredibly flavorful.. Let me take you over the ingredients and you will want to go into your kitchen and make a batch! Do let me know your feedback in the comments section below.. Happy cooking!!

Ingredients:

• 2 cups Diced Cucumbers (preferably Persian variety)
• 1 cup Diced Deseeded Tomatoes 
• 3/4 cup Diced Onions
• 1 cup Finely Chopped Parsley 
• 1/4 cup Lemon Juice 
• 1/4 cup Extra Virgin Olive Oil 
• 1 tsp Ground Cumin 
• Salt & Pepper to taste 

Method:

• Mix lemon juice, extra virgin olive oil, ground cumin, salt & pepper and set it aside. 
• In a mixing bowl, add the diced cucumbers, tomatoes, onions and parsley; add the dressing from the step above and give it a good mix. You are all set now! Yes, so simple :-)
• Enjoy!

Serving Suggestions:

Jerusalem salad is traditionally served with pita bread, usually along with falafel and tahini sauce.

Falafel (Ground Chickpea Fritters)

Presenting "Falafel"... The famous Mediterranean vegetarian fritters, typically served in a pita bread in the form of a sandwich (open pita pocket or wrapped) but it is equally delicious with hummus and tahini sauce. It is a perfect blend of crushed chickpeas and parsley and/or cilantro with a hint of garlic and some seasoning. So let me get right to the handful of ingredients and the simple process that you'd need to follow and you'll indulge in thus awesomeness - it's a guarantee! I hope you do give this recipe a try and let me know your feedback in the comments section below.. Happy cooking!! 

Ingredients:

• 1 1/2 cups Chickpeas (uncooked)
• 1 tbsp Garlic Minced/Crushed
• 1/2 Onion (Medium sized)
• 1/2 cup Parsley (or Cilantro or a combination of both)
• 2 tbsp All Purpose Flour 
• 1 tsp Paprika 
• 2 tsp Ground Cumin  
• Salt & Pepper to taste 
• Oil to fry

Method:

• Soak the chickpeas for at least 12 hours. You'll notice they would've bloated to almost double the size. They, however, would not be as big as the cooked ones e.g. the ones you'd have noticed from the cans. No need to worry about it, as this is expected. 
• Now, drain the chickpeas and lay them flat on a kitchen towel; idea is to remove as much moisture as possible. 
• DO NOT substitute with the canned chickpeas, they will not work and will be nowhere close to the version you've seen in the restaurant. 
• Add the chickpeas, onion, garlic, all purpose flour, parsley (and/or cilantro whichever one you are using), paprika, ground cumin, salt & pepper to a good processor and pulse until you achieve a coarse mixture. Empty the mixture to a bowl and refrigerate covered for at leas an hour. 
• Heat the oil on medium heat. You know the oil is ready when you drop a little bit of the mixture in the oil, and it starts bubbling right away. If you see a lot of smoke coming out of your pan, reduce the heat to low and let the oil cool down. Repeat the precious step to test the oil. 
• When ready to fry, take the mixture out of the refrigerator. While the oil is heating up, make the falafel balls. Dust your hands in flour to begin making the balls; it's easier that way. 
• Fry on medium heat (this will allow the falafel to cook from inside while the outer coting is getting cooked). Turn the falafel upside down if needed. Fry until medium brown in color. 
• Enjoy!! 

Serving Suggestions:

Serve falafel with hummus & tahini sauce or in a pita bread as a sandwich. 

Kadhai Paneer

Presenting - "Kadhai Paneer". This is a very famous North Indian delicacy equally popular amongst young and adults. It is a rich gravy dish made with paneer (of course, thats in the name!), bell pepper & onion. I've tried to make this recipe with very few ingredients (well, few considering that North Indian dishes are usually very elaborate). Do give this a try and I'm sure you'd want to make this again and again.. Do let me know your feedback in the comments below! Happy cooking..!!

Ingredients:

• 1/2 lb Paneer, Cubed
• 1 large Green Bell Pepper, cut into squares of the same size as paneer
• 1 medium Onion, cut into squares of the same size as paneer
• 2 Onions Finely Chopped
• 4 Tomatoes Finely Chopped
• 1/4 cup Tomato Puree
• 4 tbsp Oil
• 2 tbsp Ghee/Clarified Butter
• 1 Cinnamon Stick (approx 3"), whole
• 3 Black Cardamom, whole
• 3 Bay Leaves, whole
• 1 1/2 tsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 tsp Kasuri Methi/Dried Fenugreek Leaves, crushed between your palms
• 2 tsp Corn Flour (you may substitute by 3 tsp All Purpose Flour)
• 3 tbsp Heavy Cream
• Water - as needed
• Salt to taste
• Oil for frying paneer
• Cold Water and Ice Cubes
• 2 tbsp Cilantro/Coriander/Dhaniya Finely Chopped

Method:

• In a frying pan, fry the paneer, few cubes at a time. Fry on medium only for a few seconds, they still need to retain their color (if a few cubes do get brown on the edges, it is ok, don't worry about it). Drain them into the bowl with cold water and ice cubes for approximately 2-3 minutes; this is to stop the paneer from cooking further. Take them out of the water and set them aside for later use.
• In another pan, add the oil (we will add the ghee later) and shallow fry the onion squares on medium heat until tender; keep stirring constantly to avoid caramelizing the onions any more than necessary. Take them out into a bowl and set it aside for later use.
• In the same pan, shallow fry the green bell peppers on medium heat until tender; keep stirring occasionally. Take them out into a bowl and set it aside for later use.
• In the same pan with the remaining oil, add the ghee and the whole garam masala, viz. cinnamon stick, black cardamom and bay leaves; saute for about 30 seconds. Add ginger and garlic paste and saute for another 30 seconds.
• Add the chopped onions and season it with salt (just enough salt for the onions in the pan, we will season the remaining ingredients as and when we add them). Cook covered on medium heat until they are translucent (stir occasionally to avoid the onions sticking to the bottom of the pan).
• Add the chopped tomatoes, season it with salt (only for the quantity of tomatoes added) and stir well. Cook covered on medium low until oil starts leaving the sides; stirring occasionally.
• Add the tomato puree, stir and cook covered on medium low for about 3-4 minutes.
• At this point, the flavor of whole garam masala is incorporated in the gravy and it is ok to remove them (you may choose to leave it in if you prefer so).
• Add the spices, viz. red chilli powder, turmeric powder, garam masala powder, kasuri methi; stir well. Mash the gravy in the pan (you can either use a potato masher or just use the back of your stirring spoon).
• Mix the corn flour with water and add it to the gravy while stirring constantly.
• Add the paneer, onion and bell pepper and stir well.
• Add heavy cream and stir well. Add water, if needed, to adjust the consistency. Simmer on low for 15-20 minutes.
• Give it a final taste test and adjust the seasoning if necessary.
• Finally stir in the chopped cilantro (you may reserve some for garnish).
• Enjoy!

Serving Suggestions:

Kadhai Paneer can be served with naan/roti/paratha.

Tahini Sauce

Presenting - "Tahini Sauce". A healthy, tangy dish made from "Tahini Paste" - yes they are different, people who are not very well-versed with mediterranean cooking often tend to get confused. Tahini sauce can be served as a dip with toasted pita or be drizzled into a pita sandwich. You just need a handful of ingredients and this is very very easy to make...

I hope you give this recipe a try and let me know your feedback in the comments below! Happy cooking..!!

Ingredients:

• 1/2 cup Tahini Paste
• 1/4 cup Lemon Juice
• 1/4 cup Water
• 1 tsp Garlic Paste/Minced Garlic
• Salt & Pepper - to taste

Method:

• In a bowl, add the tahini paste, garlic and lemon juice and whisk together. You'll notice that the tahini paste changes color from brownish to a creamy color.
• Now, at this stage, the mixture will be quite thick. Add water to adjust the consistency. I don't prefer a very thin consistency so the measurements are mentioned appropriately; you may adjust the quantity of water to reach your desired consistency.
• Finally, season with salt and pepper to taste.

Tahini Paste

Tahini Paste - This is a very simple recipe and it happens to be one of the key ingredients when it comes to staple middle eastern food like hummus, baba ghanoush, tahini sauce, etc. You can sure buy it from the stores but if you continue to read this post, you'll see how easy it is to make it at home - I'm very sure you'll never think of buying from the stores again. Also, it can last in the refrigerator for months (I'm not saying it "would" last that long - if you like middle eastern food even half as much as I do!!). Now what you need for making tahini paste? Just 2 ingredients (yes you read it right, only 2 ingredients!!)... 

So let me take you over the recipe without wasting any more of your time :-)... I hope you give this recipe a try in your kitchen and let me know your feedback in the comments section below!

Ingredients:

• 2 cups Sesame Seeds
• 1/2 cup Olive Oil

Method:

• Roast the sesame seeds in a broad saucepan stirring constantly on medium to medium-low heat. This would take about 8-10 minutes. 
• Empty the sesame seeds on a plate with paper towels (these help absorb the moisture released from the sesame seeds while they cool down).
• In a food processor/blender, grind the sesame seeds until they break down and release the oil. If needed, add little oil to help the grinding process. Now add the oil and pulse 2-3 times to combine.
• This is a very versatile paste and is used as a key ingredient in most of the middle eastern dishes, e.g. Hummus, Tahini Sauce, Baba Ghanoush, etc. This can be stored in the refrigerator for months together.
• Enjoy!!

Mixed Vegetable Enchilada with Homemade Enchilada Sauce

Mixed Veg. Enchilada - I had never made enchiladas at home before but I liked the concept. However, all the restaurants I tried it at would serve the only cheese or beans & cheese or if we requested vegetables be added, there would be very few… that's when I started my search of understanding the concept of the dish so I could twist it to my taste... I always thought it was very difficult to prepare, until I tried my hands on it! You'll not believe how quick and simple it is to make. My family and I loved the outcome… 

I hope you give this recipe a try.. Do let me know your feedback in the comments section below! Happy Cooking!!

Suggested accompaniments - Pico de Gallo, Spicy Black Beans, Guacamole and Spanish Rice

Enchilada - Close-up

Sautéd Mixed Vegetables - Used in the filling

Spicy Black Beans - Used in the filling

Ingredients:

• For the "Mixed Vegetable Filling":
• 3 cups Assorted Veggies - Diced small (I used onions, mushrooms, green bell pepper, zucchini, sweet corn, carrots and green peas)
• 2 tbsp Oil
• 1 tsp Garlic - Minced
• 1 tsp Red Chilli Powder
• 2 tsp Ground Cumin/Jeera
• Salt - to taste
• For the Spicy Black Beans - Refer to the recipe here
• For "Enchilada Sauce":
• 3 tbsp Oil
• 2 tbsp All Purpose Flour
• 1 tsp Garlic - Minced
• 2 1/2 cup Tomato Puree
• 2 1/2 cup Water (use vegetable stock for better flavoring)
• 2 tsp Red Chilli Powder
• 1/4 tsp Ground Cinnamon
• Salt - to taste
• For assembling the enchiladas:
• 10 Small Tortillas (I used Flour ones)
• 2 cups Taco Blend Cheese (It is a combination of cheddar cheese, monterey jack cheese and taco seasoning)
• Few Pickled Jalapeños
• Few Black Olive Slices (I used from the can)
• Finely Sliced Green Onion Greens

Method:

• For the "Mixed Vegetable Filling":
• In a skillet, heat the oil on medium heat; add garlic and sauté for 30 seconds.
• Add all the veggies and season with salt. Cook covered until they are tender while stirring occasionally.
• Add the remaining seasoning - viz. red chilli powder and ground cumin.
• Cook for another minute or until all the water (separated due to salt seasoning) has evaporated.
• Set it aside; we will use this in our final assembly step.
• For the Spicy Black Beans - Refer to the recipe here
• For "Enchilada Sauce":
• In a big saucepan, heat oil over medium heat; add garlic and sauté for 30 seconds.
• Add all purpose flour and keep stirring it for 2-3 minutes or until the rawness of the flour goes away.
• Add tomato puree, water (or stock if thats what you are using) and the seasonings, viz. salt, red chilli powder and ground cinnamon; stir well.
• Cook covered on medium-low heat for 20 minutes or until the liquid has reduced by 1/3rd.
• Set it aside; we will use this in our final assembly step.
• For assembly:
• Pre-heat the oven to 375 F.
• On a non-stick skillet over medium heat, heat each of the tortillas for roughly 10 seconds on each side and stack them one on top of other once done.
• In a casserole, generously ladle the enchilada sauce and set it aside.
• Add about 1 tbsp of spicy black beans and 2-3 tbsp of the mixed vegetable filling on the tortilla and form a wrap; place it in the casserole with seam side down. Repeat this process for all the tortillas.
• Now, ladle the enchilada sauce on top of the tortillas in the casserole so as to cover each one of those with the sauce.
• Now arrange 3-4 jalapeños slices 3-4 olive slices on each of the tortillas.
• Generously sprinkle the green onion greens.
• Now cover all the tortillas with the cheese.
• Bake these for about 20-25 minutes uncovered or until the cheese melts.
• Enjoy!!

Serving Suggestions:

These enchiladas are indulgent on their own but it adds an extra oomph when served with other traditional Mexican side dishes like Pico de Gallo, Guacamole, Spanish Rice, Spicy Black Beans!

Pico De Gallo

"Pico de Gallo" - a salsa/salad that shouts freshness in itself. It has a slurp tangy flavor to it which makes it irresistible and leaves me wanting it more and more! It needs just a handful of ingredients and is very easy to put it together.

Ingredients:

• 2 Medium Red Onions - Diced small
• 4 Medium Tomatoes (try to use the ones that are ripe red in color - they are juicier and makes the salsa look vibrant!) - Diced small
• 1 ¹/₂ tbsp Jalapeño - Finely chopped (if you don't have jalapeño, any other green chillies would do - wouldn't be as authentic but it is an ok substitution and there isn't a noticeable taste difference in-my-opinion i.e.)
• 3 tbsp Cilantro/Coriander/Dhaniya - Finely Chopped
• 3 tbsp Lime Juice
• Salt & Pepper - to taste

Method:

• Mix together onions, tomatoes, jalapeño; season with salt and pepper.
• Add lime juice and mix well.
• Finally, add cilantro and mix well.
• Enjoy!!

Serving Suggestions:

Pice de Gallo can be served as a side dish to any Mexican preparation e.g. burrito/enchilada/taco etc. 

It can also be served with traditional chips or the baked version.

Spanish Rice

Spanish Rice - a quick and healthy recipe amalgamating the tanginess of tomato with a hint of garlic and onion. So simple and easy to put together with a handful of ingredients which you may already have on hand. I hope you give this recipe a try and let me know your feedback in the comments below!

Happy Cooking!!

Ingredients:

• 1 ¹/₂ cup Long-Grained Rice 
• ¹/₂ cup Red Onion - Diced small
• ¹/₂ tsp Garlic - Minced
• ¹/₂ cup Tomato Puree
• 2 tbsp Oil
• 1 ¹/₂ tsp Ground Cumin/Jeera
• 1 tsp Red Chilli Powder
• 3 cups Water
• 2 tbsp Cilantro/Coriander/Dhaniya - Finely chopped
• Salt - to taste

Method:

• Wash the rice until the water runs clean. Drain off excess water and set it aside.
• In a broad saucepan, heat the oil over medium-high heat; add garlic and sauté for 30 seconds. Reduce the flame to medium.
• Add onions and sauté until translucent; keep stirring continuously to avoid burning them.
• Add the rice and cook for 3-4 minutes; keep stirring occasionally.
• Add the tomato puree and cook covered for 2 minutes. Stir 2-3 times in between to ensure nothing sticks to the bottom of the saucepan. 
• Add all the seasoning, viz. ground cumin, red chilli powder, salt; stir to combine. 
• Add the water and cook covered on medium low for 12-15 minutes or until the rice is cooked thru and all the water has evaporated. Make sure your lid has a hole to let the steam escape; if not, partially close the lid, leaving some room to escape.
• Add cilantro and stir to combine.
• Enjoy!!

Serving Suggestions:

This rice can be served as a side dish to any main Mexican meal or be incorporated into burrito/taco/enchilada etc.
It can also be served with spicy black beans and a dollop of sour cream!

Spicy Black Beans

Presenting "Spicy Black Beans" - a can of black beans cooked to perfection with just a handful of ingredients and easy to follow steps… Seasoned with just a few herbs and spices makes it a very versatile dish that can go well as a side dish or as a key ingredient in Mexican dishes such as enchiladas, burritos, tacos, etc… The possibilities are endless! I hope you give this a try and let me know your feedback in the comments section below!

Happy cooking!!

Ingredients:

• 1 can Black Beans - Rinsed
• ¹/₃ cup Onions Finely Chopped 
• 1 tbsp Oil
• 1 tsp Garlic Minced
• 2 cups Water
• 1 tsp Red Chilli Powder
• ¹/₄ tsp Cinnamon Powder
• Salt - to taste

Method:

• In a saucepan over medium heat, sauté the garlic for about 30 seconds. 
• Add onions and cook until translucent.
• Mix in the rinsed black beans and stir well. 
• Season with salt, red chili powder and cinnamon powder.
• Add the water and cook covered (my saucepan has on medium low, stirring occasionally, until the water evaporates.
• Finally - using a spatula or the back of a spoon, mash a few (almost half of the quantity) beans - I like them partially mashed; if you prefer whole, simply skip this step!
• Give it a final taste test and adjust the seasoning (if necessary).
• Enjoy!!

Serving Suggestions:

These beans can be served as a side dish to any main Mexican meal or be incorporated into burrito/taco/enchilada etc.
These can also be served with Spanish Rice and a dollop of sour cream!

Guacamole

Guacamole - I remember the first time I heard the name (honestly - sounded weird and difficult to pronounce... Oh well at the time at-least) I was curious what it is made up of.. We were going to chipotle for the first time and I did my research on what I can and cannot eat (being a vegetarian). This seemed to be the most intriguing side dish that I just had-to-try... And ever since the first time I tasted guacamole - I've been in love with it! The kind of love that doesn't fade away ;-)

So without much delay, let me take you over the ingredients and the step by step detailed method that will make you wonder - is it really so simple? And yes my friend, it really is THAT simple :-)

Ingredients:

• 3 Hass Avocados - Ripe
• 1 small Red Onion - Diced small
• 1 Tomato - Deseeded and diced small
• 1 tbsp Jalapeño - Finely chopped (if you don't have jalapeño, any other green chillies would do - wouldn't be as authentic but it is an ok substitution and there isn't a noticeable taste difference in-my-opinion i.e.) 
• 2 tbsp Lime Juice
• 2 tbsp Cilantro/Coriander/Dhaniya - Finely chopped
• Salt & pepper - to taste

Method:

• Cut and mash the avocado pulp (if you are new to avocados - the process of removing the pulp is fairly easy. First make one slit on the avocado length wise covering its circumference. Make sure you go deep enough until your knife feels the seed. Now, hold the avocado in both your hands in such a way that each hand has one half of it. Now twist your hands in opposite direction. You'll see that the two halves have separated. Now using a spoon, scoop out the pulp - this pulp is what we will be using for our recipe.)
• Stir together avocados, onions, tomatoes and jalapeño. 
• Add lime juice, cilantro, salt and pepper and stir well. 
• Enjoy!!

Serving Suggestions:

Guacamole can be served as a side dish to any Mexican preparation e.g. burrito/enchilada/taco etc. 

It can also be served with traditional chips or the baked version.

Sambar (Spicy Vegetable Lentil Soup)

Ingredients:

• 1 cup Toor Daal/Arhar Daal/Split Pigeon Peas
• 2 cups Assorted vegetables diced medium (I used Onions, Potatoes, Carrots, Peas, French Beans, Tomatoes, Drumsticks)
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• ¹/₂ tsp Fenugreek Seeds
• 8-10 Curry Leaves
• ¹/₈ tsp Asafoetida 
• 1 tsp Ginger Paste
• ¹/₂ tsp Tamarind Extract
• 2 tbsp Sambar Powder
• 1 tsp Red Chilli Powder
• Salt - to taste
• Water - as needed

Method:

• Wash and rinse the toor daal well (until the water runs clean)
• Add the daal into the pressure cooker and add water to reach a level about an inch above the daal. Season it with salt and pressure cook it for 3-4 whistles. 
• In a big saucepan, heat the oil; when the oil is hot, add the mustard seeds and fenugreek seeds and allow them to crackle. When they are done crackling, add the curry leaves, asafoetida and ginger paste and saute the vegetables on medium flame (add water as necessary) for 3-5 minutes or until they are almost tender. Season with salt and red chilli powder. 
• Mix the tamarind extract with about ¹/₄ cup of water and stir until it dissolves. Set it aside. 
• Mix the sambar powder with ¹/₄ cup of water and stir until no lumps remain. Set it aside.
• Open the lid of the pressure cooker when the pressure goes off and using an immersion blender or a hand churner, blend the daal well. Add it to the sauce pan with the veggies and mix. Add water as necessary to get the soup like consistency.
• Add the tamarind mixture to the saucepan and stir to combine.  
• Add the sambar powder mixture to the saucepan while stirring continuously to avoid any lump formation.
• Check for seasoning and add salt/red chilli powder as required. 
• Simmer the sambar for 20-30 minutes. Add water, if needed, to adjust the consistency. 
• Enjoy!

Serving Suggestions:

Sambar can be served with a variety of dishes, viz. Idli, Medu Vada, Dosa or just Plain Rice!

Gujarati Daal Vada (Split Moong Bean Fritters)

Daal vadas are very famous in Gujarat and if you've been to any railway station in Gujarat - I'm sure you'd have tasted this delicacy.. It is very easy to make these vadas at home and in this post, I'm going to show you how. Do give this a try and let me know your feedback in the comment section below... Happy cooking!! 

Ingredients:

• 1 cup Moong Daal/Split Moong Beans; I prefer using the one with its green covering on
• ¹/₄ cup Chana Daal/Split Bengal Gram
• 2 Green Chillies
• 1 ¹/₂ tsp Ginger - grated
• 2 tbsp Cilantro/Corriander/Dhaniya
• Salt - to taste
• Oil - for frying

Method:

• Soak the moong daal and chana daal (separately) in hot water for 1-2 hours
• In a medium food-processor bowl, add the green chillies, cilantro and make a fine paste.
• Drain as much water as possible from both the daals and reserve 1 1/2 tbsp chana daal and add the remaining daal mixture and grated ginger to the same food-processor's bowl and grind coarse. This will also ensure the chillies and cilantro get mixed evenly with the daal mixture.
• Now, add the whole chana daal and salt to the prepared mixture and stir to combine.
• In a pan, heat the oil.
• Now, when the oil is hot, form small balls and fry on medium heat until they are golden brown. 

Serving Suggestions:

Daal vadas are traditionally served with thinly sliced onions and optionally with fried green chillies as well (depending on the amount of heat you prefer in your food). They can also be served with Cilantro Peanut Chutney or Tamarind/Date Chutney.

Enjoy!!

Gujarati Daal

I'm Gujarati and this daal has been staple in my house for generations now. It is very simple to cook; it is one of the initial dishes I learnt from my mom and this is her recipe.

Ingredients:

• 1 cup Toor Daal/Arhar Daal/Split Pigeon Peas
• 1 tsp Oil
• 1 tsp Mustard Seeds
• ¹/₂ tsp Fenugreek Seeds
• Pinch (¹/₈ tsp) of Asafetida
• 10-12 Curry Leaves
• 2 Dried Red Chillies
• 1 tsp Ginger Paste
• 1¹/₂ tbsp Lime Juice
• 1 tsp Chilli Powder
• 1 tsp Aachaar Masala/Pickle Spice Mix (Ready made pickle can be used if you don't have pickle spice mix)
• 2 tsp Coriander-Cumin Powder/Dhaniya-Jeera Powder
• ¹/₄ tsp Turmeric Powder
• 1¹/₂ tsp Jaggery/Gud
• 1 cup Tomatoes - Diced
• Salt - to taste
• Water - to boil and while cooking
• 2 tbsp Cilantro - Finely Chopped

Method:

• Wash the daal thoroughly (you'll need to wash it multiple times if you have oil-coated daal). 
• Now, in a pressure cooker, add the washed daal and water at-least an inch above the daal layer. Pressure cook it for 3-4 whistles. 
• When the pressure goes off, open the lid and using an immersion blender or a hand churner, blend it smooth. 
• In a big sauce pan, add oil, mustard & fenugreek seeds allow them to crackle. When they crackle, add the curry leaves, dried red chili, asafetida and ginger paste; give it a quick stir and add the blended daal mixture. Also add water enough to make it a thin soup-like consistency. 
• Add all the masala, viz. salt, chilli powder, turmeric powder, pickle powder, coriander-cumin powder and jaggery and mix. Let it come to a boil on a high flame. 
• Lower the flame to medium and add the diced tomatoes. Let it cook covered for 10 minutes.
• Add the lime juice and cilantro and simmer for 30 minutes (at-least) - this is the most important step as the daal developed the flavor from all the spices as it simmers. Of course, if you are in a hurry, you may take it off the flame sooner but trust me, you will notice the difference in the taste. 
• Stir and see if you need to add more water to adjust the consistency (while simmering, quite some water would evaporate). If you've added more water, cook it for 5 more minutes.
• Enjoy!!

Serving Suggestions:

Gujarati daal is popularly served with rice/roti. I also like to relish it piping hot as a soup :). The possibilities are endless!

Thin Poha Chivda (Flattened Rice Snack Mix)

Thin Poha Chivda (or Flattened Rice Snack Mix) is a gujarati snack very near and dear to my heart. I love it since my childhood days. Here is my mom's recipe that I'd like to share with you all today! Do give it a try.. It is addictive and you'd always want more!

Ingredients:

• 6 cups Thin Flattened Rice/Thin Poha
• ¹/₂ cup Oil
• 1 cup Peanuts
• 1 cup Roasted Split Bengal Gram/Daliya
• 2-4 green chillies - chopped into small pieces.
• 18-20 curry leaves
• 1 ¹/₂ tsp Mustard Seeds
• 1 ¹/₂ tsp Cumin Seeds
• 2 tsp Powdered Sugar/Granulated Sugar
• ¹/₂ tsp Turmeric Powder
• Salt - to taste

Method:

• Dry roast the Poha until they are crispy. You can do this over cooktop or in the oven. If you choose the cooktop method, make sure you keep stirring the poha to avoid burning the bottom layer. For the oven method - pre-heat the oven to 300 F; lay the poha on a cookie sheet and bake for 5-7 minutes. They are done when you feel the crispness upon tasting. Empty the poha into a mixing bowl (big enough to stir them later on) and set it aside.
• Now in a medium skillet, over medium heat, add the oil, mustard seeds, cumin seeds, green chillies and peanuts. Keep stirring constantly. Here we are shallow frying the peanuts and the serrano peppers while the mustard and cumin seeds crackle. If you like your chillies to retain its heat in the chivda, add them in the next step instead of now.
• When the peanuts are nearing completion, about 3 minutes, add the roasted split bengal gram and curry leaves; stir for another minute. 
• Now switch off the flame and quickly add the curry leaves, salt, sugar, turmeric powder and asafoetida and after giving it one last mix, add it to the poha and mix well until all the poha turns yellowish green in color. It's important to ensure this step is completed as quickly as possible.
• Let it cool and come to room temperature and then store it in a clean, dry air-tight container.

Enjoy this with tea/coffee or just by itself!!

Eggless Vanilla Cake with Buttercream Frosting

Eggless cake is something that has been so frequently requested and it prompted me to try the eggless cake. There are so many different recipes that are available on the Internet and so vividly different from one another making the hunt even more difficult

Finally after a few attempts that I wasn't very happy about, I am finally satisfied with this recipe that I'd like to share with you all..

Below are the pictures of the cake I baked on the occasion of Mother's Day and it was a super hit.. Everybody absolutely loved it! Unfortunately, I did not get a chance to take a cross sectional picture!

It is very simple and I hope you guys give this a try.. Do let me know your feedback in the comments section below.. Happy cooking

Ingredients:

• Cake:
• 1 cup hung yogurt
• 1 cup sugar
• 1 ¹/₂ tsp baking powder
• 1/2 tsp baking soda
• 2 tsp vanilla extract
• ¹/₂ cup oil
• 1 ¹/₂ cup all purpose flour (Maida)
• 2 tbsp Semolina/Sooji
• ¹/₄ cup warm milk (I used half and half; regular milk can be used as well)

• Butter-cream Frosting:
• 1 cup unsalted butter
• 1 cup shortening
• 5 cup confectioners sugar
• ¹/₄ cup half and half milk (you can use regular milk but I feel half and half adds to the creaminess)

Method:

• Cake:
• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
• In a mixing bowl, mix the hung yogurt and sugar; beat well.
• Add baking powder n baking soda, mix well and let it stand for 5-10 minutes. The mixture will bubble up.
• Add vanilla extract and mix well.
• Add oil and mix well.
• Add the sieved all purpose flour and Sooji and mix to combine; do not over mix.
• Finally add 1/4c warm milk (I used half and half; regular milk can be used as well) and mix well.
• The mixture should be of dropping consistency.
• Pour in the prepared tin. (I split the batter into two tins for the sake of incorporating more layers..)
• If you are splitting into two tins, bake for 20-25 minutes - or until a toothpick inserted into the center of the cake comes out clean.
• In case you decide to choose the single tin method, the baking time will increase by about 10 minutes; total bake time of 30-35 minutes (or of course until a toothpick inserted into the center of the cake comes out clean).

• Butter-cream Frosting:
• Cream butter and shortening together
• Add the sugar half cup at a time Remember to sift the sugar if you see it has lumps in it.
• Add the milk towards the end about a tbsp at a time; stop when you feel you've reached the desired consistency.
• Now add the color of your choice and give it one last mix. For the rosettes, I added 5 drops of red and 2 drops of blue.
• Frost the layers (if you have them) and the cake to just make a crumb coat (yes crumb coat because we are going to cover the entire cake with rosettes the coating doesn't need to be perfect!!..).
• I used white colored frosting for layers and the crumb coat and then colored for the rosettes (unfortunately this is not visible in the pictures). You can go with whatever your heart desires :)
• I used Wilton 2D tip and used a swirl motion to create the rosettes. I worked my way from edges to the center.

Enjoy!! 

Death By Chocolate

Now this has been long due to post here.. Made this to surprise and impress my valentine... Turned out very well.. Super moist cake layered with decadent chocolate mousse and topped with chocolate ganache; garnished with chocolate rose and petals.. Inspired by café coffee day's chocolate fantasy.. This is what I call "death-by-chocolate"..!

Ingredients

• For the cake:
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Unsalted Butter at room temperature 
• 1 cup Granulated Sugar 
• 4 large Eggs
• 2 tsp Pure Vanilla Extract 
• 1 tsp Instant Coffee Powder 
• 1 tbsp warm Water 
• 1 1/2 cup All Purpose Flour
• 1/2 tsp salt
• 1 tsp Baking Powder 
• 1 tsp Baking Soda 
• 1 cup Sour Cream
• For the mousse:
• 1 1/2 cups Semi-Sweet Chocolate Chips 
• 1 cup Heavy Cream/Whipping Cream
• For the Ganache:
• 1 cup Semi-Sweet Chocolate Chips 
• 1 cup Heavy Cream/Whipping Cream

Method

• For the cake:
• Spray two 9" round cake pans with nonstick cooking spray and dust it with all purpose flour; keep aside. 
• Pre-heat the oven to 350 F. 
• Mix together the instant coffee powder and the warm water; set it aside. 
• Melt the chocolate chips using a double boiler method or in a microwave (whichever you are comfortable). I personally prefer the double boiler method. Set it aside.
• In a bowl, mix the dry ingredients, viz. - all purpose flour, baking powder, baking soda and salt. Set it aside. 
• In a bowl, beat together the sugar & butter until they are well incorporated. 
• Add the vanilla extract, give it a quick stir. 
• Mix in the eggs, one at a time, ensuring each one is well incorporated before adding the next one. 
• Next, incorporate the instant coffee mixture. 
• Mix in the dry ingredients. 
• Now stir in the melted chocolate and sour cream; mix just enough to incorporate. Do not over-mix. 
• Divide the batter equally between the two cake pans and flatten it if needed using a spatula. 
• Bake on the center rack for 30-35 minutes or until toothpick inserted in the center comes out clean. 
• Let the cakes sit out at room temperature for 10-15 minutes. Once cool enough to handle, un mould and place on wire-rack to cool.  
• For the mousse:
• Melt the chocolate chips using a double boiler method or in a microwave (whichever you are comfortable). I personally prefer the double boiler method. Let it come to room temperature.
• Whip the heavy cream (as a prep to this step, I like to chill my beaters, the bowl in which I'll be whipping as well as the heavy cream - this helps reduce the whipping time). Once whipped, place it back in the refrigerator until the chocolate comes to room temperature.
• Fold the chocolate into the whipped cream in batches (I did this in about 4-5 batches). 
• Keep it in the refrigerator until ready for use.
• For the Ganache:
• It is best if the ganache is prepared when the layering of chocolate mousse is complete and the layered cake has cooled in the refrigerator for atleast an hour (I kept it in the refrigerator overnight). 
• In a saucepan, bring the heavy cream to a simmer on medium heat.
• Take the saucepan off the heat and pour the cream on the chocolate. 
• Leave it aside for 2-3 minutes.
• Using a whisk, combine the cream and chocolate to a smooth finish
• Assembly:
• Using a serrated knife even out the top surface of the cakes (if needed). 
• Using an offset spatula, evenly apply the chocolate mousse on the top side of the cake (the one we flattened in the previous step). Place the top layer of the other cake on top of the mousse topped cake. This way you avoid the the uneven surface from being on the top. 
• Keep the cake in the refrigerator for atleast an hour. 
• Now prepare the chocolate ganache following the steps in the section above and let it sit for ~5 minutes. 
• Place a wire rack on top of a cookie sheet or similar (you might want to cover the cookie sheet with wax paper or foil to avoid cleanup later). 
• Carefully put the cake on top of the wire rack; wipe away any cake crumbs. 
• Ladle the ganache on the cake making sure all the visible area is covered by the ganache. 
• Let it settle for about 5 minutes. 
• Carefully lift the cake and place it on your final serving plate.

Enjoy!!!

Vegetarian Thai Red Curry

Presenting - Vegetarian Thai Red Curry..
Made this yesterday.. It was my parents' wedding anniversary yesterday and they both love Thai food (though they don't stay with me and are thousands of miles away - in India - this did make me feel so connected) I never knew I could cook it myself (and yes from scratch).. And I was amazed at how simple it was to cook..

Here is my inspiration for this wonderful DIY experience (This is a little longer than on my other recipes; you may skip to after the picture to see the recipe) -
Most of my friends and family know that I love Thai food SOOO much.. When asked where I'd want to dine out - my answer would always be Thai (to an extent that they stopped asking me ).. But lately I've had mixed experiences while dining at different Thai restaurants.. At times the food has been heavenly but more often than not - it has been a complete disaster.. Even after eating the whole plate I would still remain hungry and dissatisfied... That's when I decided to try to make Thai curries - that I so dearly adore and love - at the comfort of my home.. I started my analysis and checked multiple videos and blogs... The best I found was Pai's hot-thai-kitchen... Although all her recipes include meat, her explanation is so easy to understand and besides it gives me a sense of satisfaction from learning the authentic cuisine (unlike the Indian fusion taste that most people tend to like - I'm a sucker for authenticity)..
Having said all this, I'd like to add that during my journey of finding Thai recipes, I never ever knew that I could do it and that too with the end result which will be oh-so-amazingly mesmerizing.. Oh and by-the-way - I made the curry paste from scratch too.. The recipes are inspired from Pai's hot-thai-kitchen... I've adapted it to make it vegetarian..

The last time I felt this way was when I tried my hands at baking THE dulce de leche cheesecake

Ingredients

• For the curry paste:
• Approx. 15 large red chillies - deseeded (I used fresh but if you are using the dried ones, soak overnight or at least for 2-3 hours until you see the chillies bloat. Also, if you are using the smaller variety of chillies, you might want to consider reducing the quantity as those are much more hotter compared to their larger counterparts)
• ¹/4 cup lemongrass - minced
• ¹/3 cup chopped onion
• 3 tbsp garlic - grated
• 1 tbsp galangal - grated
• 7-8 black peppercorns (traditionally the recipe requires white peppercorns but I didn't have them on hand so used black peppercorns instead)
• 1 tsp lemon zest
• 1.5 tbsp cilantro stem - finely chopped (traditionally, most of the recipes I've researched mentioned the use of roots but I couldn't get my hands on any at my local grocery store so I used the stem instead. However, if you are using the roots, reduce the quantity to half as the roots are packed in flavor compared to the stems)
• Salt - to taste
• For the curry:
• 2 cups coconut milk
• 1 cup vegetable stock (or water)
• Assorted veggies; I used the below:
• Red bell peppers - diced large
• Green bell peppers - diced large
• Tomatoes - diced large
• Snow peas - veins from both the ends removed
• Bamboo shoots
• Baby corns - cut to 1" pieces
• Cayenne pepper (optional) - to taste (This is optional; in case, yes just-in-case, after you taste your curry and you find it to be not hot enough!)
• Salt - to taste
• 10-12 Basil leaves
• 3-4 Mint leaves

Method

• For making the curry paste:
• Crush the peppercorns using a mortar & pestle (this is because if you add these to the food processor together with the other ingredients, because those ingredients are so-to-say - mushy, chances of these getting crushed well are fairly thin)
• Now add all the ingredients listed for making the curry paste into a food processor and process until you get a smooth paste.
• For making the curry:
• Take 1 cup of coconut milk in a wok and heat it on high heat until it thickens.
• Stir in ¹/₄ cup of curry paste (you can adjust to your taste - this is just the amount of heat I prefer in my food...) and cook for 3-5 minutes.
• Now add the red & green bell peppers, snow peas, bamboo shoots and baby corns; simmer covered for 20 minutes.
• Add tomatoes and simmer for 5-7 minutes.
• At this point, taste for your seasoning. Adjust the salt and the heat according to your likings. If you do add either of these, simmer covered for another 5 minutes.
• As a last step - stir in the basil and mint leaves and simmer for a minute and take it off the flame. Your Vegetarian Thai Red Curry is ready to be served and yes, you made it from scratch (yayyy!). 

Serving Suggestion

Serve this curry piping hot with a side of brown rice (this is what I prefer) or jasmine rice (choice is yours!)

Enjoy!

Potato Onion Poha

Potato-onion poha is a traditional gujarati dish - relished as an appetizer or a main meal too (yes I love it so much!). It is made from flattened rice - the thicker kind. It is very quick easy to make this poha... Go into your kitchen and give it a try!

 

Ingredients:

• 4 cup thick poha/thick flattened rice
• 2 medium potatoes - finely diced
• 2 medium onions - finely diced
• 1 medium tomato - finely diced
• ¹/₂ tsp ginger paste
• ¹/₂ tsp garlic paste
• 2 tsp serrano pepper - finely chopped
• 4 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• ¹/₄ tsp asafoetida
• 6-7 curry leaves
• 2 tbsp roasted unsalted peanuts - coarsely crushed
• ¹/₄ tsp cinnamon powder
• 2 tsp lime juice
• ¹/₄ tsp turmeric powder
• 1 tsp sugar (optional)
• Salt - to taste
• Garnishing
• 1 tbsp finely chopped cilantro 
• Fine sev

Method

•  Wash the poha in a colander and set it aside. The poha will puff soaking the water that it has retained in the colander while you washed it. Remember, do not soak the poha in water - this will make your end product very mushy.
• In a pan, heat the oil on medium-high heat and add mustard seeds; allow them to crackle. When the mustard seeds start crackling, add sesame seeds, curry leaves and asafoetida. Add serrano pepper, ginger paste and garlic paste and saute on medium-low heat for 30 seconds.
• Add the diced onion and potatoes and season them with salt (salt helps reduce cook time), cook covered until onion and potatoes are cooked thru (you can check by splitting a piece of onion and a potato using a saute spoon - it is done if you can feel a soft split). Sprinkle little water if needed.
• Add the poha, turmeric powder, cinnamon powder, peanuts, sugar, salt for the poha's portion; mix well. Let it cook covered for 2-3 minutes. 
• Add diced tomatoes, lime juice and cilantro; mix well one last time and cook for about a minute.
• take it off the heat

Serving suggestion:
Poha can be relished by itself or served with fine sev sprinkled on top.
Enjoy!!

Bow-tie Pasta in Artichoke and Sun-Dried Tomato flavored Pesto

Pasta for our family is the quick and easy go-to comfort food that is both easy and quick to cook and needs very few ingredients. Quick recipe that can be prepared within 30 min... Who doesn't like that?

The sun-dried tomatoes and marinaded artichoke hearts bring in a lovely tangy flavor to the dish which gets well balanced with the usual basil-pesto flavor. End result is just divine! If you like pesto, I bet you'll like this too.

 

Ingredients:

• 1 lb Bow-tie (Farfalle) pasta
• ³/₄ cup Pine Nuts - roasted
• ¹/₄ cup Walnuts - roasted
• 4 oz. Fresh Basil Leaves (approx. 2 cups)
• 1 - 10 oz. can of Sun-Dried Tomatoes
• 1 ¹/₄ cup Marinaded Artichoke Hearts
• 1 tsp Garlic - minced
• 1 tsp Dried Oregano
• 1 tsp Red Pepper Flakes (optional)
• Ground Black Pepper - to taste
• Salt - to taste
• 1 cup Parmigiano Reggiano - freshly grated (Traditionally pasta dishes are incomplete without cheese in them but since this was loaded with nuts and olive oil, I didn't use it in my preparation).
• Water - to boil the pasta

Method:

• To make the sauce:
• Add the pine nuts, walnuts, basil leaves, sun-dried tomatoes, marinaded artichoke hearts, garlic, dried oregano, red pepper flakes, salt and pepper (Reserve 4-5 pieces of tomatoes and ¹/₄ cup of artichoke hearts for later use) to a food processor and process until well combined. Make sure you use all the oil from the can of sun-dried tomatoes (you'll not need any extra oil)
• To cook the pasta:
• Boil water in a pot and add a generous amount of salt to it (remember this is the only seasoning opportunity your pasta has and not all salt that you add to the water will get absorbed by the pasta). I also like to add about a tsp of oil to the water while it is boiling - this helps in the pasta not sticking to each other when you drain them.
• Cook the pasta for about 10-12 min (or as per your package's instructions). Our family likes it cooked thru but you can remove it sooner or later depending on your liking.
• Drain the pasta (reserve about 1 cup of the pasta water to use during our final step).
• Dice the reserved tomatoes and artichoke hearts. In a pan, roast the tomatoes and artichoke hearts for about 30 sec. Add the sauce and the drained pasta and half of the reserved pasta water. Stir to combine (add more of the pasta water as required).

Serving Suggestion:

The pasta goes well with nicely toasted garlic bread but can be relished just by itself too! :-)
Enjoy!!

Punjabi Chhole

Punjabi Chhole is a mouth watering curry prepared with Chhole (garbanzo beans) in aromatic onion-tomato sauce/gravy.. Follow this recipe and I assure you this will be the best Chhole you've had so far :-)

Ingredients:

• 3 - 15 oz. cans of Chhole (garbanzo beans) - rinsed (you can alternatively soak the beans overnight and boil the next day if you don't want to use canned ones)
• 4 tbsp oil
• 2 tbsp ghee
• 1¹/₂ tbsp ginger - grated
• 1¹/₂ tbsp garlic - grated
• 3 large onions - puréed
• 5 large tomatoes - puréed
• 5 tbsp chhole/chana masala (I used MTR)
• 1 tbsp chilli powder
• ¹/₄ tsp turmeric powder
• 1 tsp kasuri methi (crushed between your palms)
• ¹/₂ cup tomato purée from can (optional use if your tomatoes are not very red and tangy)
• Water - as needed (I used about 1/4 cup)
• Salt to taste
• Whole masala
• 1-1¹/₂" cinnamon stick
• 4-5 cloves
• 8-10 black peppercorns
• 3 pods cardamom peeled
• To garnish
• Cilantro - 2 tbsp

Method

• Using a mortar pestle coarsely ground the whole masala
• In a frypan, heat the oil and ghee; add the coarsely ground whole masala and sauté for about 30 sec.
• Add grated ginger and garlic and sauté again for 30 sec.
• Add puréed onion and let it cook covered on medium to medium-low heat until the smell of raw onion disappears (add water if necessary - I like to be frugal with water addition)
• Now add the puréed tomatoes and let it cook covered until the oil separates at the edges
• Now add all the masala and mix well
• Let it simmer for a few minutes - this will ensure the masala flavor is infused in the gravy
• Add Chhole and mix well
• Add this mixture to the pressure cooker (add water if the gravy is less) and pressure cook on medium low flame for 1 whistle. Don't be in a hurry to open the pressure cooker, rather let the pressure release on its own.
• Open the pressure cooker and mix well one last time. Remove to a serving bowl and garnish with cilantro

Serving suggestion:

Chhole is traditionally served with bhature; I however prefer the whole wheat paratha :-)

Enjoy!!