Garden Mule

 

My sister-in-law tried this drink during one of her recent travels. She loves the Moscow mule that I make and so she shared her experience with me about this drink. I love to try out different drinks and so I decided to make it. Garden mules definitely need muddling. That is what makes them so good; the blueberries, cucumber, strawberries and mint are muddled, creating a garden-fresh cocktail!

Ingredients

• 4 slices cucumber
• 16 blueberries 
• 3-4 small strawberries
• 6 mint leaves, plus a sprig for garnish
• 2 ounces vodka
• 1 ounce lime juice
• 1/2 cup ginger beer
• 1 piece candied ginger

 Directions:

1. Put the cucumber, 8 blueberries, 3 strawberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, the vodka and lime. 
2. Cover, shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
3. Fill a Moscow mule mug/glass with ice. 
4. Strain the liquid from the shaker into the mug. 
5. Top with ginger beer and 4 blueberries. 
6. Thread strawberry, blueberry, piece of cucumber and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

Veggie Sushi

Sushi is one thing I never thought I would even try! But never say never, I tried it and I Loved it! When you go out, there is very limited places that will do a variety of vegetarian Sushi. My hubby is my biggest motivation when it comes to cooking! Every weekend he will tell me what to make and that's where this recipe came from. It is super easy to make and always fun when you can personalize it whatever your taste buds are craving.

Ingredients:

For the rice:

• 3 cups short-grain Japanese rice, rinsed
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• Salt

For the rolls:

• 10 Nori sheets (dried seaweed), 
• 1 cucumber
• 1 avocado
• 1 red bell pepper
• 1 small red onion
• 1 Ripe Mango
• Wasabi paste, for serving
• Pickled ginger, for serving
• Soy Dipping Sauce 
• Sesame seeds, for sprinkling

Directions:

1. Make the rice:
• Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
• Fold in the vinegar: Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. 
• Transfer the cooked rice to a large wooden bowl. Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice.
• Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit for 5 minutes.
2. Prepare the vegetables: peel the cucumber and slice into matchsticks. Thinly slice the avocado, pepper, red onion, & mango into thin matchsticks.
3. Cover a bamboo sushi mat with plastic wrap. Place a nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Leave about 1 inch of nori uncovered - the last one inch.
4. Add the filling: At this point you can carefully flip over the nori so it's rice-side down on the mat with the short end facing you - or let the rice side remain on top - as I did. Arrange a few pieces red Bell pepper, cucumber, avocado, mango and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
5. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
6. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger, soy dipping sauce and more wasabi.

Tortilla & Black bean Pie

Adapted the original recipe from Martha Stewart, I attempted to make this Pie and it is absolutely worth trying it out.

Ingredients:

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 cup of diced Bell pepper (all colors)
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt  Cayenne Pepper, dried oregano, taco seasoning and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
•  1 1/2 cups Vegetable broth
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

 Method:

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch spring form pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with all the dried seasoning. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and broth, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, bell peppers and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of spring form pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Tofu Bhurji

I use a lot of tofu in my cooking, it is a versatile ingredient. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. I was inspired to make this dish from another food blog that i follow. the dish has the same texture as Egg bhurji, but has less calories and fat in it.

 

Ingredients:

 

• Approx. 3 cups Extra Firm tofu, grated
• 1 red onion finely chopped
• 1 cup Bell peppers (red,yellow and green mix for color) finely chopped
• 1 tomato finely diced
• 1/2 cup peas
• 1/4 cup tomato puree
• 2-3 green chillies to taste finely chopped
• 1tsp garam masala
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tbsp ginger-garlic paste
• 1 tsp coriander-cumin powder
• 1 tsp Paprika
• 1-2 tsp tandoori masala (acc to taste)
• 1/2 tsp of each cinnamon n clove powder
• salt to taste
• few sprigs of cilantro for garnish

 

Method:

 

1. Place the grated tofu in a bowl. Make sure there is no water in them.
2. Add the spices (garam masala + turmeric + ginger garlic paste + coriander-cumin powder, paprika, tandoori masala) along with sliced chilli, 1/2 tbsp of Olive oil/vegetable oil and cilantro. Use your hands to toss them together until blended. Set aside covered for about 15-20 min.
3. In a skillet, add a little oil clove n cinnamon powder along with onions with little salt. Add cumin seeds – let it cook for another 1 min.,
4. Add the bell peppers, carrots and tomato and cook for another 2 min until they get soft.
5. Add the Puree and cook until the raw smell of the puree goes away . Add the Tofu and stir for 2-3 minutes.
6. Add the peas and cook for another 5 minutes.
7. Serve warm garnished with cilantro.

Dabeli

Dabeli is a street food I grew up eating and till today it is by far my most favorite Gujju "fast food." I still remember the name of the street vendor I use to eat Dabeli from and he is still famous back home - "Karachi Dabeli". I have made this a few different ways but this recipe is the closest to Karachi Dabeli's.

Ingedieants:

For the dabeli masala:

• 1 red chili
• 1 tsp coriander seeds or coriander powder
• ½ inch stick of cinnamon
• 2-3 cloves
• ½ tsp cumin/jeera

For the red garlic chutney

• 1-2 red chilies - soaked in warm water for 30-40 minutes
• ½ cup garlic, chopped
• ½ tbsp lemon juice
• jaggery to taste
• salt to taste

For the potato filling

• 3 medium sized potatoes, boiled, peeled and mashed
• 1 small onion, finely chopped
• 2 tbsp dabeli masala
• a pinch of asafoetida/hing
• ½ tsp cumin/jeera
• 1 tomato chopped
• ¼ cup grated coconut
• ¼ cup pomegranate seeds
• ¼ cup chopped coriander leaves/cilantro
• 2 tbsp oil
• 2 tbsp water - optional
• salt, red chilli powder, garam masala to taste

for serving

• 4-5 buns or pav sliced and lightly roasted in some butter or oil
• ½ cup roasted peanuts
• ½ cup chopped coriander leaves/cilantro
• ½ cup nylon sev
• ½ cup pomegranate seeds
• garlic chutney - as required
• sweet tamarind and dates chutney - as required

Method:

preparing the dabeli masala powder

1. dry roast the red chili, cumin, cloves, cinnamon and coriander seeds.
2. add all the ingredients in a dry grinder.
3. grind to a fine powder.
4. keep aside.

preparing the red garlic chutney:

1. in a wet grinder or blender, grind the soaked red chilies, garlic, jaggery, lemon juice and salt to a smooth paste.
2. add water if required.
3. keep aside.

preparing the potato stuffing:

1. boil the potatoes in a pressure cooker or microwave oven.
2. peel and mash them and keep aside.
3. in a pan or kadai, heat oil. add cumin.
4. then add chopped onion and fry the onions till they become soft.
5. add asafoetida/hing and fry for a minute on a low flame.
6. add the sweet tamarind dates chutney to the onions and mix well.
7. add the mashed potatoes and again mix well.
8. add the dabeli masala powder to the mashed potatoes.
9. mix well and add salt.
10. cook for 2-3 minutes stirring the mixture.
11. if the mixture looks a little dry then add 1 or 2 tbsp of water.
12. when done, spread the potato filling on a plate.
13. sprinkle some grated coconut on the potato filling.
14. add some chopped coriander on top.
15. now add pomegranate seeds or grapes or both.
16. keep the potato stuffing aside.

serving the dabeli:

1. assemble all the ingredients mentioned under serving in one place.
2. apply the sweet chutney on one slice of the bun and the red garlic chutney on the other side.
3. take burger size patie of the potato filling and put it on top of one of the sides of a bun.
4. add some chopped onion and coriander leaves
5. top it with some roasted peanuts and pomegranate seeds.
6. sprinkle some dabeli masala .
7. lastly, top it with sev.
8. cover with the other slice of the bun.
9. prepare the remaining dabeli pav in the same way and serve dabeli warm.

Lemon & Blueberry Mini Cheese Cake

I love Lemon and blueberries combination. They are in season right now and are so fresh and sweet. One day surfing the net I came across this recipe and decided to give it a try. I love cheese cake and these bite size bites are delicious that one cant stop eating.

Ingredients:

Graham Cracker Crust:

• 8 regular sized Graham crackers
• 2 tbsp unsalted butter melted
• 3 tsp sugar
• 1/2 tsp Pure Vanilla Extract

Cheese Cake Filling:

• 2 Packages (8 oz of cream cheese softened)
• 2/3 cup sugar
• 4 Eggs 
• 2 tsp Pure Vanilla Extract
• 2 tsp Lemon extract
• 1/2 tsp fresh Lemon Zest
• 1 cup fresh blueberries

Direction:

1. Heat oven to 325 F. Crush graham crackers in a plastic bag and a rolling pin. Pour graham crackers crumbs into a medium size bowl and add melted butter. Mix thoroughly, then add sugar, vanilla extract & mix again.
2. Place cupcake liners in a muffin tin.
3. Using a small spoon, add two scoops of the crumbs mixture into each liner. Using your fingers press down the crumbs along the side of the cupcake liners. Bake for about 5-6 minutes, allow it to cool and set aside.
4. Add cream cheese and sugar into a large mixing bowl. Using the electric mixer beat the cheese and sugar till smooth and fluffy. Add eggs, vanilla extract and lemon extract, beat until thoroughly combined.
5. Add blueberries and using a spatula fold them into the batter.
6. Using 3tbsp cookie scoop, scoop the cheesecake mixture into the cupcake liners and bake it for 20-25-minutes.
7. Remove it from the cupcake tin and allow it to cool on a cooling rack for 20 minutes.
8. Refrigerate it for at least 4 hours or over night.

Heat oven to 325°F. Crush graham crackers in a plastic zippered bag and a rolling pin. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Mix thoroughly, then add sugar vanilla extract and mix again.
Place cupcake liners in a muffin tin. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Using your fingers, smash the crumbs down and along the sides of the cupcake liners. Bake for about 5 minutes. Allow to cool and set aside.

Read more at http://www.thelittlekitchen.net/lemon-blueberry-mini-cheesecakes-recipe/#fDAqzCwIipiduZck.99

Raw Mango Juice (Keri No Baflo)

I grew up in Gujarat, where this drink is called "Kachi Keri No Baflo", Kachi means Raw or unripe and Baflo means something made into liquid after it has been boiled. I remember drinking this on hot summer days after I came back from school. It is refreshing and has a different taste to it than any other drink.
You can store this drink in the fridge for 4-5 days.

I have tried to master many recipes, but this one has come out really great and have had friends tell me that this drink takes them back home and reminds them of their childhood.

Ingredients:

• 1 large unripened mango
• Roasted cumin powder – 2 teaspoons
• Crushed black pepper powder – ½ teaspoon
• Black salt – 2 teaspoons or to taste
• Salt – to taste
• Jaggery – 2 tablespoons or to taste
• Water – 3 ½ cups

Method:

1. Pressure cook the unripe mango, let it cool completely.
2. Then peel the skin off. Skin should come off very easily.
3. Roughly chop the pulp - most of it will be mushy.
4. Add pulp to a blender with roasted cumin powder, black salt, black pepper powder and salt.
5. Add Jaggery.
6. Blend mixture to a smooth puree.
7. At this point, the mix can be refrigerate if making drink later. Or if making right away then add about 2 tablespoons of pulp to the glass.
8. Add some ice cubes.
9. Add chilled water, and stir. (You can also add water to the pulp and refrigerate before serving).
10. Garnish with some roasted cumin powder and serve.