Home | About Me | Recipe Index |

Monday, June 25, 2012

Zucchini Poha (flattened Rice)

"What's for Breakfast Mom...?"  I think for a moment as I'm really saturated with Pancakes and Waffles and want something different today. My younger one is the picky eater of the family. Also he has a fixation of sorts on Pancakes and Waffles. I wanted something which was quick, easy and healthy. I quickly blurt out , "Poha is for breakfast today.!!! I hear "Yay !!! " and see a little happy dance. They both love Poha. Glad that we go that figured out - as I always believe planning a menu is the hardest job executing it, not that hard.

As I'm getting the ingredients ready for Poha, I see a lonely Zucchini and really feel sorry for it. I pause for a moment and decide to use that in the Poha as well. I just cut of the stem and the bottom of the Zucchini and grate it. So this was one of the 'on the spur of the moment' kinda recipe. A sneaky way to add the Zucchini as both my kids don't really care for it much. As for me I just love it. At the end of it all when my kids went for second helpings, I was happy and I might have done a happy dance as well..Not saying I did but just might have...

Now traditionally where I come from, that is Maharashtra (Mumbai), this dish is made with onion called Kaande Pohe or with potatoes called as Batate Pohe and it has peanuts in them.Today's recipe does not take much time, just grate the zucchini and wash the Poha in a colander and set it aside. 
Grated zucchini
The ingredient list may look a bit long but believe me when you set them all up its done in a jiffy. If you don't believe me , just give it a try and let me know..I'll be waiting to hear from you. 

  Ingredients :

  • 3 cups thick Poha washed *
  • 1 cup grated zucchini
  • 1/2 cup frozen peas
  • 1 jalapeno chopped **
  • 1 tbsp grated ginger
  • 3-4 curry leaves
  • 1 tsp mustard seeds  
  • 1/2 tsp cumin seeds
  • 1/4 cup cashews
  • 1-2 dry red chillies(optional)
  • 1 tsp turmeric powder
  • olive oil /vegetable oil
  • 2-3 tbsp lime juice/lemon juice 
  • freshly chopped Cilantro
  • salt to taste
*   Poha - also known as flattened rice, beaten rice, Aval, pressed rice.
** Instead of Jalapeno you could use 2-3 chopped green chillies. 

Preparation :
  • Heat oil in a saucepan or Kadai. Add the mustard seeds. When they crackle add cumin seeds, curry leaves, dry red chillies and cashews. Sauté for about a minute on medium flame. Add the grated ginger. Now add the zucchini, peas, jalapeno. Mix it well. Sauté for about a minute or two. Add the turmeric powder.   Next add the washed Poha. Mix it well. Add salt. Take it off the flame. Add the lime/lemon juice. Garnish with freshly chopped Cilantro. Ready to serve. Enjoy this with a cup of hot Masala Chai. 

Saturday, June 23, 2012

Soy Flour Pancakes

With the kids being home for their Summer vacation, I love to come up with (read experiment) new and  healthier recipes for breakfast. During the school year everything gets fast paced. Now love the fact that they can just chill out relax and  take it easy. Also I just love not having to wake up to the alarm clock, making sure the kids are up and ready for school, their lunches packed  etc etc..you get the picture right.  

These pancakes are made with soy flour and wheat flour. I've also used buttermilk instead of milk.This has made the pancakes soft , fluffy and delicious. Not to forget healthy as well. 

Ingredients :
  • 1/2 cup soy flour
  • 1/2 cup wheat flour
  • 1 1/2 tsp baking powder
  • 1 cup buttermilk
  • 1 egg (beaten)
  • 2 tbsp sugar
Preparation :
In a bowl whisk together Soy flour, wheat flour, baking powder and sugar. In another bowl mix together the beaten egg and buttermilk. Now pour the egg and milk mixture into the dry mixture and stir till well combined. Pour about 1/4 cup batter onto a hot griddle or Tava. Let it cook until bubbly for about 2 minutes and then turn. Continue to cook until golden brown. Serve with maple syrup or honey and some fresh strawberries. This recipe yields  4-5 pancakes.

Friday, June 22, 2012

Panna Cotta - Curry and Beyond Turns 3 !!!

I made this luxurious dessert to celebrate the 3rd anniversary of "Curry and Beyond" . Wishing my beloved blog a very Happy 3rd Anniversary. You have brought me immense joy and I'm extremely proud of you. 

It always makes me happy and my heart is filled with gratitude when I get encouraging feedback and appreciation from friends and also from people I don't even know. But still we are connected. Its the connection and love of cooking healthy and great food for our loved ones. Its about sharing my experiences and learning from others as well. 

One humbling feedback I got was at a New years party. One of our friends came to me and said his wife has been cooking a lot lately and following my recipes. I did not know whether it was going to be a good feedback or not, then he said he was so thankful for my blog. That was indeed a humbling experience. I'm thankful to my family, friends and fellow bloggers who have been so supportive of Curry And Beyond. This culinary journey wouldn't be possible without your LOVE. I always love to hear from you and read each and every comment. Its a token of love and it motivates me to keep on going...Enjoy this Virtual treat as you all are a part of Curry and Beyond's Anniversary Celebrations !!! 

Panna cotta is an Italian dessert which surprisingly is very easy to make , tastes heavenly and looks gorgeous as well. Also it just needs a few ingredients - cream, milk, sugar, gelatin and vanilla essence.. that's it. I would say if are are hosting a lunch or dinner party and you make this dessert for your guests they are going to be super impressed !!! 

  • 1 package unflavored gelatin (7 gm)
  • 1 pint heavy whipping cream ( a little less than 2 1/4 cups) 
  • 1/2 cup + 2 tbsp confectioners sugar   
  • 1/2 cup cold milk
  • 1 tsp vanilla extract
Preparation :

Take cold milk in a bowl and add the gelatin and keep it aside for 5 -10 minutes.Now in a saucepan add the whipping cream and sugar and bring it to a boil. Stir well to make sure the sugar has dissolved. Now add the vanilla essence and bring it off the flame.Next add the gelatin and milk mixture. Stir it well. Pour this into 6 ramekins and chill in the refrigerator for 2-4 hours. Serve Panna Cotta chilled with chocolate sauce or berries. It tastes great as is too. We enjoyed our Panna Cotta with some blue berries and chocolate sauce.
To unmold  Panna Cotta - 
Run a sharp knife around the Panna Cotta. Next fill up a baking pan with boiling water and let the ramekins sit in it for about a minute. Then place a serving plate on top of the ramekin and turn it upside down. Voilà your Panna Cotta would have unmolded ready for you to dig in..Enjoy !!!   

Recipe adapted from Joy of Baking.com .

Saturday, June 16, 2012

Waffles - Father's Day Special

Wishing All Dads around the world a very Happy Father's Day !!!
A very happy Father's Day to my Dad. I'm blessed to have the best father in the whole wide world. I'm thankful to you for all your love and care and for motivating me to be the best I can be. Also for all your wisdom shared with me and I'm still amazed as to how much I still learn from you and get inspired. The best thing you have taught me is to be a good human being and to be always KIND. Also to smile a lot and makes others laugh. I wish I could have your great sense of humor. Thanks for everything. Love You !!! 

Waffles are a quick and easy option for breakfast. My kids love them.They are going to make them tomorrow for Father's Day with my help of course. That's a surprise for Father's day. What are the odds their dad's going to read this post before he gets his surprise breakfast. I'll take my chances on that. Till then not a word to him. Happy father's Day to my hubby as well. He's one amazing dad.

This recipe is from my favorite - Joy of Baking.com. Here's the link. This time, I  made no changes to the recipe. It is as is and the waffles turned out great. The only thing you must have is  a Waffle maker.     

Ingredients :
  • 1 cup all purpose flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg (lightly beaten)
  • 1 cup milk
  • 2 tbsp unsalted butter 
Preparation :
  • In a bowl whisk together flour, sugar, salt, baking powder.In another bowl mix together the beaten egg and milk.Now pour the egg and milk mixture into the dry mixture and stir till well combined.Add the butter.
  • Now spray the grids of the Waffle maker/Waffle iron with cooking oil. Pour 1/4 cup batter onto one side of the waffle maker. Smooth-en with a knife or spatula. Close the Waffle maker and bake until slightly brown. 
  • This recipe yields 8 Waffles. Serve with maple syrup or butter. 

Monday, June 4, 2012

Ratatouille - French Vegetable Stew

Ratatouille is a traditional French Provençal stewed vegetable dish and said to be originated in Nice. The key ingredient is tomatoes and has onion, garlic, eggplant, zucchini, bell peppers and a mix of green herbs (Basil,  rosemary, thyme). Some use the 'herbes de Provence'  which contain savory, fennel, basil, thyme and lavender flowers.

I love cooking with  fresh herbs and this dish also allows me to use the beautiful and colorful summer vegetables. Ratatouille could be served as a meal on its own or as a side dish. To me this dish could be described as " Summer in a Bowl". Also this gave me the opportunity to use fresh herbs (basil and rosemary) from my small  patio garden. 

Ingredients :

  • 1 large eggplant cubed
  • 1 zucchini  cut into 1/4 " slices
  • 2 green bell peppers cubed
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 4 large tomatoes chopped
  • 1/4 cup olive oil
  • 1/2 tsp dried basil
  • 6-7 fresh basil leaves 
  • 1-2 sprig of fresh rosemary
  • freshly ground black pepper
  • salt to taste

Preparation :

  • Heat Olive oil in a pan. Add onion and garlic and sauté for about 4-5 minutes.
  • Add the eggplant. Stir it well. It is kind of shallow frying them so each of the vegetable is coated with olive oil. Do the same with zucchini, followed by bell pepper.
  • Now add the chopped tomatoes and herbs. Season it with salt and pepper. Cover and cook on low flame until the vegetables are cooked. Don't cook it too long as the vegetables will all become mushy. Just cook it long enough(15-20 minutes) to be able to  identify the different vegetables. 
  • This recipe serves 4. You could serve it with some garlic bread or rice.