A Perfect Breakfast but a not so Perfect Day

Making an absolutely fresh beginning, starting off with a clean slate is amazingly simple. But it surprises me how difficult it is to take up again, what you had started a while ago, especially when snow is creating a havoc all over Europe! Its tough to get back to what you once were!

At the news first; I was very excited to shift to another country...another city ......... Already 2 weeks in this Metro city; Gothenburg in Sweden and still not able to settle down here. Highly disappointed at the first impression of this city....but may be I should blame the weather out here as the city is completely blanketed under heavy snow. Visiting Nordstan (one of the largest shopping mall in Scandinavia..... :-( or at least what they say) does not excite me and I bring myself to comparing it to My Zeil ( Shopping Mall in Frankfurt) , I keep saying it is the biggest. 

A little over one and half years back when I got out of the aircraft and collected my bags at the Frankfurt International Airport, I had no clue its going to be so tough bidding goodbye to this city (Russelsheim near Frankfurt; where I lived). I still remember the not very impressive  view of Russelsheim as we approached from the airport but felt at home immediately after a day or two. The same view today makes me feel completely at home (now when I go through the old pics), its almost queer how I could get used to anything in such a short span.

Maybe everyone has to go through something like that once in their lives and maybe its all for the good.......... the only thing I knew then,  its sure going to be tough ........for more reasons than one.......the final ride to the airport on Dec. 4th!

Anyway, Now that I have blurted out everything here ( and I feel lighter)...Let me begin with the perfect yet simple breakfast recipe............Corn and Spinach Sandwich.....so read on.....

Bread (of your choice White / Brown), Butter, Salt & Pepper, Cheese (Slice/ Grated), Bolied potato, Spinach leaves shredded, Boiled corn, Finely chooped onion is all that you need....

1. Mix in boiled and mashed potato, corn and spinach leaves. Add salt and pepper.

2. Now heat a tsp. of butter and saute onion till translucent. ( I like onion in this mixture; you can skip it if you want)

3. Once the onion becomes translucent, add the spinach and corn mixture and give it a stir for 2-3 mins. Remove.

4. Apply butter on the bread and on one slice apply this mixture pressing it so that it does not spill out from the bread.

5. Place cheese slice/ grated cheese on to it and cover it with another buttered bread.

6. Grill it nicely till the skin becomes golden brown and serve hot.

 

Back with Vegetable Manchurian

A big hello to everyone! I am back on the bloggo-sphere and I missed you all very much. I had been checking all your blogs for lovely and lip-smacking posts all this while but could not post anything on the blog. I am still in the settling stage right now so may not be able to be as active; as I was earlier for some more time but still would be posting some recipes that I have clicked.

Before I begin I would like to thank Aipi and Akila for sharing the Participation card and an award respectively. Check out the lovely round-up they have posted on their blogs for their events; the links are as follows-

http://usmasala.blogspot.com/2010/12/virtual-party-beverages-roundup.html

http://akilaskitchen.blogspot.com/2010/12/dish-name-starts-with-c-side.html

 

 

and now coming back to my Manchurian post......lets take a look at what all goes in it........

Cabbage leaves 2 cups

Carrots 2
Ginger-Garlic,finely chopped 1 tbsp

Green capsicum 1 medium

Salt to taste

Refined flour 1/4 cup

Cornflour 1/4 cup

Oil to deep fry

For Sauce:-

Oil 2 tablespoons

Ginger-Garlic,finely chopped 1 tbsp

Green chillies, finely chopped 3
Onion finely chopped 1 medium
Spring onions with greens, finely chopped 1/2 cup

Soy sauce 2 tablespoons

Sugar 1 teaspoon

Salt to taste

Vegetable stock/Water 2 1/2 cups

Cornflour 3 tablespoons

Vinegar 1 tablespoon

For Manchurian Balls:-

1. Reserve spring onion greens for garnish.
2. Roughly churn cabbage, carrot and green capsicum in a blender; do not make into a fine paste.
3. Remove it in a microwave bowl; add salt. Microwave it for 10 mins mixing after every 2-3 mins.
4. Let it cool down completely and then add ginger-garlic, corn flour, all purpose flour, soya sauce. Adjust salt and mix everything.

6.Shape into lemon sized balls.

7. Heat sufficient oil and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.

For Sauce:-
1. Mix three tablespoons of cornflour in one cup of water.
2. Heat two tablespoons of oil and stir fry the ginger-garlic half a minute.
3. Add the onion, green chillies and stir-fry for half a minute more. Add soy sauce, sugar and salt.
4. Stir in vegetable stock/water and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Switch off the gas.

5. Add the fried vegetable balls and mix well. keep it covered for about 15 mins so that the balls will absorb the sauce.

6. Serve hot, garnished with the reserved spring onion greens.

 

Taking Break

Hello to all Bloggo-buddies...This is just to let you all know that I would be taking a break from my blog for a while as I would be shifting from Germany and the packing - unpacking would require lot of my time. Gosh, packing is so boring !

Anyway taking break does not mean I will not keep trying out new dishes; I definitely will ; and click them but only will be able to post after 15th December tentatively and will soon visit all your lip smacking and amazing posts....

Till then Take good care of yourself...Happy Blogging...See u all soon in a while...Miss u all...

Palak Rice/Pulao

Palak is one of my favourite green veggies and endorsed by Popeye- The Sailor Man. But apart from all that it has high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

In case I am too lazy to make Palak Paratha or Aloo Palak or Dal Palak or plain Palak subji, I make Palak Rice. The main advantage is I need not make any side dish separately to go with this. What's more, if you have leftover rice, this is more easy to prepare. Read on further for the recipe:-

Basmati Rice - 1 cup

Spinach - 1 Bunch

Onion - 1 big sliced

Ginger- Garlic - 2tbsp. finely chopped

Green chillies - 2-3

Salt as per Taste

Sugar 2 tsp.

garam masala powder 1 tsp.

Whole Garam Masala

Cumin seeds

Oil/ Ghee- 1 1/2 tbsp. (I used ghee as it gives superb flavour)

1. Wash and soak rice for 30 mins. In a microwave bowl add the soaked rice and enough water to cook the rice, add salt and a tsp. of oil. Cook it for 8 mins on microwave high. Make sure that the rice does not become too soggy. Keep it aside.

2. Blanch spinach. Drain and blend into the blender along with 3 green chillies and a pinch of salt.

3. In a pan, heat up ghee/oil and add whole garam masala and cumin seeds; saute it for a minute.

4. Then add sliced onion and saute till translucent. Add ginger-garlic and again saute till the raw flavour of ginger- garlic goes away.

5. Now add 3/4 palak puree and saute for 2-3 mins. Now add rice, salt, sugar, garam masala powder at once and light mix everything without breaking the rice grain. 

6. Now add the remaining palak puree and just toss everything together. Cover and cook for 2-3 mins and remove from gas. Serve hot.

Note:-

1. While serving pour a tsp. of ghee on hot palak rice for better taste.

2. Do not add to much of palak puree; it should be just enough to give colour to the rice and make it little moist.

Now some re-post links:-

1. http://i-m-not-a-chef.blogspot.com/2010/03/vegetable-au-gratin-aka-baked.html 

sending this for Priya's A.W.E.D event originally hosted by Chef In You

2. http://i-m-not-a-chef.blogspot.com/search/label/Summer%20Drinks

                                            A Refreshing Cooler

    Piyush

                                                              
                                       Orange and Strawberry Mocktail  

   Strawberry Smoothie

                                        Strawberry and Mint Smoothie

Sending these for Aipi's Virtual Party- Beverages event originally started by Shabitha.

Baked Karanjis

I know Diwali's come and gone, but indulge me with this post.  I had a busy week making the faral (snacks or munchis, mostly fried, like this one), cleaning the house and cooking for the  Diwali bash. So did not get time to make these karanjis. I made them earlier this week; with the twist of  baking them and not frying. Also I used the Stuffing of fresh grated coconut and Jaggery; not sugar. This is not a completely healthy or diet recipe as I have added lot of ghee while making the dough. Without ghee karanji will become dry and may get burned while baking. Just read on for the recipe:-

For Covering:-

3/4 cup Fine Sooji/Rava

1/4 cup Maida/ Refined Flour

Pinch of salt

4 tsp. Ghee (Clarified butter)

For Stuffing:-

2 cups of Grated coconut

1 cup grated Jaggery

Dry Fruits of your choice ( I used almonds and cashewnuts)

A pinch of Saffron

1 tsp. Cardamom Powder

Make the Dough:-

1. Mix in all the ingredients mentioned above for covering and with the help of milk; knead into a semi soft dough. 

2. Keep it covered with a damp cloth at least for 30 mins. 

3. Divide into equal portions and shape them into balls. Keep them covered with a damp cloth.

Make the Stuffing:-

In a microwave bowl, Mix in the ingredients listed for stuffing and microwave it about 7-8 mins. string it after every 2 mins. 

Make the Karanjis:-

1. Pre-heat the oven at 180°C.

2.Take one ball of dough and using rolling pin, roll it into a puri .

3. Place stuffing on the puri proportionately and fold the puri to form a semi circle (karanji).

4. Fold and press the edges of the karanji. Make design by using fork.

5. In the similar way prepare all the karanjis.

6. Now place all karanjis on a baking tray lined with aluminum foil.

7. apply some ghee on top of karanjis. (optional; I didn't...instead I added this extra ghee into the dough earlier)

8. Bake them at 180°C for about 40 mins or till the karanjis get light golden brown colour from both sides. Do not make them too brown as it will burn the filling. The Baked Karanjis are now ready to serve.

The Soup Event Round Up

Thank you all people who sent their entires into this event.

http://sweetspiceysour.blogspot.com/2010/10/bok-choy-soup.html

http://tasteofpearlcity.blogspot.com/2010/10/vegetable-soup-with-crusty-oats-rolls.html

http://kurinjikathambam.blogspot.com/2010/10/mixed-vegetable-soup.html

http://worldofsujana.blogspot.com/2010/10/cauliflower-corn-soup.html

http://worldofsujana.blogspot.com/2010/10/oatmeal-mixed-vegetable-soup.html

:http://kurinjikathambam.blogspot.com/2010/10/cabbage-clear-soup.html

http://www.padhuskitchen.com/2010/10/mixed-beans-soup-bean-soup-beans-soup.html

http://santoshbangar.blogspot.com/2010/08/eat-n-drink-corn-soup.html

http://isingcakes.wordpress.com/2010/11/10/manchow-soup-and-another-award

and my own entries in this event


1. http://i-m-not-a-chef.blogspot.com/2010/11/minestrone-soup.html
2. http://i-m-not-a-chef.blogspot.com/2010/10/tomato-soup-with-toasted-croutons.html
3. http://i-m-not-a-chef.blogspot.com/2010/10/sweet-corn-vegetable-soup.html
4. http://i-m-not-a-chef.blogspot.com/2010/10/palak-shorba.html

Award Time

The Sunshine Award, is awarded to bloggers whose positivity and creativity inspires others in the blog world.
The rules for accepting this award are:-
Put the logo on your blog or within your post,
Pass the award on to 12 bloggers,
Link the nominees within your post,
Let the nominees know they have received this award by commenting on their blog,

Share the love and link to the person from whom you have received this award.

This wonderful Award was shared with me by Kurinji Kathambam. Thank you sooo so much dear for sharing this award with me. Do visit her blog for lovely collection of recipes and more than that her wonderful Kolams (Rangolis). Thank you Dear Once again...

I'm forwarding "Sunshine" award to the following bloggers. Dear recipients do forward this award to 12 other bloggo-buddies.

1. Priya from Priya's Easy N Tasty Recipes
2. Sujana from Sujana's World
3. AK from AK's Vegetarian Recipe World
4. Biny from Biny's Recipes
5. Jagruti from Joy of Cooking
6. Akheela from Torview
7. Aipi from US Masala
8. Deepa from Hamaree Rasoi
9. Apy from Apy cooking
10. Indrani from Recipe Junction
11.Chitchat from Chitchat @ crossroads
12. Preeti from ISing Cakes

Congratulations all 12 Bloggo-buddies.

Minestrone Soup

Minestrone soup  is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. It is the National Soup of Italy ; assorted vegetable broth served with macaroni. It is very simple to make and gets ready in few minutes. Read on for the recipe..

Tomato 1 medium                                                        Carrot, peeled and cut into 1 cm cubes 1/2 medium      
French beans, 1 cm pieces 3-4 

Cabbage shredded 1/2 cup
Zucchini, peeled and cut into 1 cm cubes 1 medium (optional)
Potato, peeled and cut into 1 cm cubes 1 medium
Green peas 1/8 cup                                                         
Fresh basil leaves 2-3 (optional) 

Dry basil (option for fresh leaves) a pinch

Oregano (Dry) a pinch

Tomato Puree 2 tbsp.
Oil  1/2 tbsp.

Garlic, chopped 4-6 cloves
Onion , chopped 1 medium

Vegetable stock / Water 1 1/2 cups
Macaroni 2 tbsp.

Salt to taste
White pepper powder 1/2 tsp.

Parmesan cheese, grated for garnish  

1. Wash and cut half of basil leaves into strips and keep in cold water (if you are using fresh leaves).

2. Blanch tomato and once it cools down remove its seeds and skin and chop roughly.

3. Now in a Pan boil Vegetable stock/ water and add the macaroni, cabbage, potatoes, carrots, french beans, green peas and let it boil for about 5-7 mins.

4. Add the blanched chopped tomatoes and tomato puree and let it boil for another minute. Make sure the potatoes are cooked but at the same time not mashed up and likewise other vegetables.

5. In another pan; heat oil (preferably olive oil) and add chopped garlic, saute it for a minute. Then add chopped onions and saute for another minute; now add the dry oregano and pour this over the vegetable broth mixture.

6. Season with salt and white pepper powder. Serve hot, garnished with fresh basil strips and grated Parmesan cheese.   

Sending this for my The Soup Event and also Let me remind you all the the event gets over within 2 days..so hurry up with your entries.

American Chop Suey

Is Chop Suey American or Chinese? It definitely tastes Chinese and “Chop Suey” has a Chinese ring to it. But, many actually believe that Chop Suey is an American dish. 

The story goes that once in San Francisco, when a restaurant was closing down a few sleazy customers bullied the chef into serving them. Since he was out of food he improvised using the leftovers in his kitchen and came up with what became America’s authentic 'Chinese dish'. American Chop Suey!

Anthropologist, M Anderson who disagreed with this popular belief and came to the scene with the Chinese tale of Chop Suey. According to him Chop Suey was born in a county called Taishin in China. 60% of migrants to America from China were from this city. This county is renowned for dishes that use an assortment of vegetables that are stir fried.  He believes, that since the arrival of the migrants from Taishin, this dish was adopted and then adapted to the American taste. 

So finally, is Chop Suey American or Chinese??...and you thought only humans suffer from identity crisis!

American Chopsuey usually is made with crunchy stir fried vegetables, topped with fried noodles and then topped with the chopsuey sauce. This used to be one of my favorite items to order when I visited any Indo- Chinese restaurant in India. There was something about this sweetish slightly spicy sauce that really appealed to me and there is no denying the crunchy fried noodles had something to do with my interest in this dish too :-) 

Just read on further for the delicious recipe:-

Noodles 2 pkts. ( I used Maggi Noddles....Well I had some packets of  tasteless pakistani Maggi noodles; So I used the noodles and threw away the Masala. You can use regular noodles as well)

Salt to taste

Oil 6 tablespoons + to deep fry

Cornflour/ corn starch 2 tbsp.                              

Ginger, chopped 1 inch piece

Garlic 3-4 cloves

Onion , Diced 1 medium

Carrot, diced 1 medium

Bell Peppers Diced 1/2 cup  (all 3 Colours)

Cabbage, Diced 1/4 medium

Corn and Green Peas - 1 tbsp. each

White pepper powder 1/2 tsp.

Sugar 1 tsp.

Tomato Ketch-Up 4 tbsp.

Water / stock 1 cup

Eggs 2

1. Boil noodles in water by adding salt, oil  until almost cooked. Remove, drain and cool. 

2. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. 

3. Blend cornstarch in quarter-cup water and set aside. 

4. Heat two tbsp of oil now, add chopped ginger, garlic and stir-fry briefly. 

5. Add onion and sauté for a minute or until it turns translucent. Add carrot, beans, cabbage, corn , green peas and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. 

6. Add pepper powder, salt and sugar. 

7. Stir in the tomato sauce and pour in the stock/water, bring to a boil, reduce heat and stir in the blended cornstarch. 

8. Simmer for two minutes or until it thickens to a sauce consistency. 

9. In the meanwhile using 1/2 tsp. of oil, prepare fried eggs in a non-stick fry pan. 

 

10. For Serving this; arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot. 

 Note:- You can add boneless chicken ( diced) into the sauce just before adding the vegetables.

Tomato Soup with Toasted Croutons

Such a red delicious tomato soup this is. This recipe is so easy, even a complete beginner cook could prepare this! It’s such a delicious soup that you will never want to buy canned soup again…Lets just get on to the recipe without any further delay

Tomatoes 10-12 medium quartered

Garlic 4 cloves finely chopped

Carrot 1/2 medium cut in roundels

Celery 2 inch stalk (optional)

Onion 1 medium sliced

Sugar 1 tsp

Oil 1/2 tsp

Butter 1 tbsp

Bay leaf 1

Peppercorns 4-6

Salt to taste

Peppercorns, crushed 1/2 tsp

Bread Slices 3-4 for croutons

1. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. 
2. Add the chopped garlic and stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. 
3. Remove it from gas; remove bay leaf and all the other whole garam masala and let it cool down completely and then blend it into a fine puree. 
4. Strain the blended mixture through a strainer. Reserve the liquid. 
5. Add the reserved liquid to the pureed tomatoes and adjust the consistency. 
6. Put it back on gas. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the croutons and serve hot.

For Croutons:- Toast bread pieces into the oven till the time they get golden brown from both sides. No need to apply butter or oil; just toast them and they turn out as crispy as the fried ones.....
Well.....if you want you can always deep-fry them.

Sending this to my own event The Soup Event.