A Refreshing Breakfast – Watermelon Smoothie

July 2, 2012 Leave a Comment

 Most of the time when life is calm and somewhat functional, I try to get  myself a decent breakfast. To meet a practicality criteria, it has to be simple and something that I can complete while moving around the morning routine of packing books, stuffing healthy snacks into lunch boxes and fitting myself into a reasonably presentable, stain free outfit.

I have a few staples that fit this bill. One of these is a fruit and cashew nut smoothie. Like everything else in my repetoire, the composition varies with the season. I have made this with berries, bananas and when the weather is hot like this I make it with  watermelons. I usually share this with my daughter who loves watermelons. The kids have started camp, but seem to have had a rough start.

Dad recieved a call on friday since they were being roudy. They have been appropriately spoken to. I had however been a little sad, for various reasons. I am a wimp when it comes to try to discipline the kids, I also feel sad that they have to be constrained during summer, but again they were out of line and do need to learn to behave.

I decided to whip up a batch of my watermelon smoothie for everyone last afternoon. Through a quick glimpse from the camera, I observed that it made a nice, pretty and very refreshing drink. The watermelon that I picked up was surprising sweet.  It brought a wonderful smile to my daughters face and the cool drink served to be nutrious and made for a good healthy afternoon snack.

!

 

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Watermelon Smoothie - Watermelon and Cashew Nut Shake

Prep Time: 15 minutes

Yield: 2 to 3 servings

A nutrious power packed smoothie, that is perfect for a summer morning breakfast.

Ingredients

  • 1 cup almond or soy milk
  • 3/4 cup cashew nuts
  • 1/2 teaspoon black salt
  • 6 cups of cubed watermelon (about 3 pounds)
  • Mint Sprigs and Saffron for Garnishing (optional)

Instructions

  1. 1. Place the almond milk and the cashew nuts in the blender and process into a smooth paste.
  2. 2. Add in the black salt and the watermelon and pulse a few times and then blend for 3 minutes until smooth and frothy. Please note, if the watermelon has large seeds, these need to be removed before adding.
  3. 3. Pour the watermelon shake into serving glasses and add a few strands of saffron if desired and garnish with mint springs.
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Filed Under Black Salt, Deepta and Aadi, Uncategorized Tagged With Breakfast and Brunch, Mint, Saffron, Smoothies, Summer, Watermelon

Cool me Down -Cucumber Raita

June 21, 2012 Leave a Comment

This incident and recipe happened last summer, as I was trying to teach the little one, well the older not so little one how to cook. She has been pestering me for a while to teach her about spices and Indian food. Actually, one of the unexpected benefits of my classes has been that the kids suddently have been paying attention to Indian food. It is amazing how we start noticing things when others pay attention to something.

The problem with my daughter is that, she is an overachiever that one! She started of bugging me about needing to learn cooking, then proceeded to could I take her picture? I was happy to oblige, and then it went onto, would I please place them on the internet and mark them as Deepta’s recipes, LOL!

Well, the time to post never did come, and fall, winter and spring rolled by… The interesting thing is that in the very early days of parenthood I would feel rotten about this, but I have reached that comfortable point, when I realize that it is about priorities. In the scheme of things, as long as I do get to this post, the world does not end if it is a little late. As I wrote this post, I remember her thrill and joy in mixing and doing something grown up. She even tasted her creation like a pro and then watched in anticipation as we sampled the fruits of her labors. The beauty of a good memory is that it is timeless.

Deepta has also forgetten about this whole sequence of events. (The added bonus here is that she will be thrilled to actually see it up!)

Not quite the cooking bug, though. She has a cooking playdate planned with her best friend and his family. The family insists that they love Indian food and would love to try the “real” deal. So, ideally it should be fun.

Well, the magic of the seasons is that they never do forget to change and summer is back again, and there are cucumber plants a growing in the garden and it is a hot, hot day!

It is hot, but my locale is different, I am on vacation with the family. It has been a very relaxing few days, I am feeling grateful, thankful and creative…

Before you can ask, let me warn you that I shall be beating the heat, with my inspirations of Gazpacho. Yes, we are in Spain. I had planned some live blogging, but looks like we ended up with some technical difficulties. However, offering me the perfect segway to post the little one’s maiden solo kitchen attempt. From what I can tell, in NY the mercury is rising and the dow is dropping, so it might just be the perfect time to savor this cooling salad.

I have done the most basic version here, but you can make a raita with almost any cooling fruit and vegetable combination of your choice. Chances are if the weather keeps you shall see more of these variations right here.

 

 

 

 

 

 

 

 

 

Cucumber Raita – Cooling Yogurt and Cucumber Salad

My daughter loves cucumber and so this makes a perfect starting forray for her in the kitchen. It is however a wonderful starting dish, and great as a side dish or even a good sandwich spread or dip.

Prep Time: 15 minutes plus 30 minutes to chill

Serves 4

Ingredients

1 cup low fat yogurt

1/2 teaspoon black salt

1/2 teaspoon sugar

Freshly ground black pepper

Pinch of chaat masala

2 cucumbers, peeled and grated

1 teaspoon minced mint (optional)

Method of Preparation

1. Whip the yogurt and beat in the black salt, sugar and blackpepper with the chaat masala.

2. Mix in the cucumber.

3. Add in the mint if using.

4. Chill for 30 minutes and mix well again before serving.

 

Filed Under Black Salt, Deepta and Aadi, Uncategorized Tagged With Black Salt, Cooking with Deepta, Cucumber, Cucumber Raita, Local, Mint, Salads, Summer

Mint and Orange Cake

June 8, 2012 Leave a Comment

Going the airport and dropping my mother off felt a little like Déjà vu…

I attended a residential school as a young girl. Going to the airport to return to school was never fun. Although, I got diverted easily, in the excitement of the journey, meeting new people and finally returning back to the routine of school and the camaraderie of friends.  It is a little different, as I watch my aging mother return home, there is just a feeling of helplessness and general sorrow. I have to confess, without my father, I find it harder to connect with my mother. She and I tend to fight when upset and have always relied on my dad to bridge our issues, but we are slowly learning to do better.

Earlier, today I had woken up early to bake a cake, a slightly different tasting cake, the first time I had combined mint and orange juice. The results were an amazingly flavorful and sweet and intensely fragrant. The denser texture worked well, since I wanted to send most of this cake with my mother to tide her through her travels. Airline fare can be so unappetizing and does nothing for someone traveling such a long distance.

It brought the Mediterranean to the table in a simple and slightly dense loaf. On a whim, I removed some of the mint and placed it in a pretty turquoise vase.

I have been told that mint roots effortlessly, I shall let you know in a few weeks if this is the case. I am envisioning a whole planter full of flourishing mint before the end of summer, we shall see how that one shakes out. Especially since my husband has been laughing as I tell him about this, well thankfully our household does not rely on his cooking skills or my gardening skills, or we would have had very different kitchen scene.

Mint andOrangeCake

 

This cake is fragrant and reminiscent of the freshness of a bright early summer day. The text is dense but not too heavy. The flavor of the orange is brighter but this is really all about the mint, which hits you later and lingers. As the cake rests the mint becomes more prominent, the cake also “airs” out a little and tastes lighter on day two.

Prep Time: 15 to 20 minutes

Cook Time: 40 minutes

Serves 6 to 8

Ingredients

¼ cup butter, softened

½ cup olive oil

1 cup sugar (I used the raw cane sugar)

3 eggs

1 cup all purpose white flour

1 teaspoon baking powder

½ cup almond meal

1 tablespoon fresh orange zest

2 tablespoons minced fresh mint

1 cup of fresh orange juice

Method of Preparation

1. Place the butter and oil in a mixing bowl and beat until well mixed.

2. Add in the sugar and mix well until nice and smooth.

3. Beat the eggs and add into the oil and butter mixture and mix well.

4. Sift in the flour and the baking powder into the mixture and mix in a little at a time.

5. Fold in the orange zest and mint.

6. Gradually add in the orange juice to mix into a nice smooth batter.

7.  Grease and flour a 9-inch spring form pan.

8. Bake in a 350 degree oven for about 40 minutes.

9. Cool for 10 minutes and remove from the oven and cool thoroughly outside.

10. Enjoy thick wedges with tea or maybe orange juice for some more fun.

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Mint and Orange Cake
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

This cake is fragrant and reminiscent of the freshness of a bright early summer day. The text is dense but not too heavy. The flavor of the orange is brighter but this is really all about the mint, which hits you later and lingers. As the cake rests the mint becomes more prominent, the cake also “airs” out a little and tastes lighter on day two.
Ingredients
  • cup butter, softened
  • cup olive oil
  • 1 cup sugar (I used the raw cane sugar)
  • 3 eggs
  • 1 cup all purpose white flour
  • 1 teaspoon baking powder
  • cup almond meal
  • 1 tablespoon fresh orange zest
  • 2 tablespoons minced fresh mint
  • 1 cup of fresh orange juice

Instructions
  1. Place the butter and oil in a mixing bowl and beat until well mixed.
  2. Add in the sugar and mix well until nice and smooth.
  3. Beat the eggs and add into the oil and butter mixture and mix well.
  4. Sift in the flour and the baking powder into the mixture and mix in a little at a time.
  5. Fold in the orange zest and mint.
  6. Gradually add in the orange juice to mix into a nice smooth batter.
  7. Grease and flour a 9-inch spring form pan.
  8. Bake in a 350 degree oven for about 40 minutes.
  9. Cool for 10 minutes and remove from the oven and cool thoroughly outside.
  10. Enjoy thick wedges with tea or maybe orange juice for some more fun.

Filed Under Uncategorized Tagged With Cake, Dessert, Mint, Orange, Summer

When it’s hot… Indian Lemonade

June 10, 2011 Leave a Comment

 Well, if there were any doubts as to weather summer is here, I think today would have dispelled them for you at least if you lived in the New York area, we had the mercury soaring to the 100 degree mark, well every season does have its redeeming moments and the joy of summer among other things is the joy of savoring chilled wine and cool drinks. Then again you can try a classic Indian lemonade also called Nimbu Pani.

I actually made this kicked up lemonade, well kicked with spice rather than alcohol although I do not think that a splash of limoncello would hurt.  This totally hit the spot, I had some young and fresh ginger that I had initially grated in with the intention of straining out but the ginger was actually marinated and was not unpleasant to taste and I ended up leaving it in.

So here is my recipe for my kicked up lemonade.

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Kicked Up Lemonade - Nimbu Pani

Prep Time: 2 hours

Yield: 4

A light and spicy Indian Lemonade

Ingredients

  • 10 fresh lemons
  • 1 inch piece of fresh ginger, peeled and very finely grated
  • 1/3 cup honey
  • 1 and 1/2 teaspoons black salt
  • 3 cups of chilled water
  • 1 tablespoon minced mint
  • Lots of Ice cubes
  • Sprigs of mint to garnish

Instructions

  1. Cut the lemons in half and remove the seeds and squeeze in the juice into a bowl.
  2. Add in the grated ginger, black salt and the honey and stir well.
  3. Chill the mixture for about 1 hour.
  4. Stir in the chilled water and the minced mint.
  5. Place the ice in glasses and pour the spiced lemonade into the glasses.
  6. Garnish with the mint and gently sip the cool tangy cooling lemonade.
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Filed Under Black Salt, Local and Backyard Cooking, Uncategorized Tagged With Drinks, lemon, Mint, Summer

Cracked Wheat Pilaf with Pistachios and Mint

January 26, 2011 2 Comments

This simple and reasonably healthy effort is the result of my visits to Shiraz Grocery is that I end up picking up stuff, all sorts of stuff – pistachios, saffrons, dried fruit, tea and even odds and ends.
Yes, Mr Shiraz man and I are now good buddies, he always offers me persian recipe tips and in turn I tell him how to Indianize things so we have a happy relationship. He was even concerned about my coping with the cold weather given than we do not have such cold weather in India. Now, that is concern about a customer! Anyhow I digress…

Among all this good stuff that I have been picking up from him, I have also been picking up fine cracked wheat. I think that this makes a really good rice substitute. I made a cracked wheat pilaf in class last Sunday, with carrots (frozen from our garden), pistachios, red onions and mint and cilantro. Quick to make, very satisfying and healthy. We actually had a lot left over so, we had some for dinner last night. So here is how to make it.

The postscript on this is that well, about a year and a half later, this simple pilaf is now much the household favorite. It substitutes wonderfully for rice and as we all know, healthier and makes you feel pretty good!

 

 

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Cracked Wheat Pilaf with Pistachios and Mint

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

A light and lively vegan pilaf, that is healthy and works as a quick one-dish meal.

Ingredients

  • 1 teaspoon cumin seeds
  • 1 small red onion, finely diced
  • 3/4 cup fresh or frozen diced carrots (I use the flash frozen ones from our garden)
  • 1 small green bell pepper, seeded and chopped
  • 1/3 cup green peas, fresh or frozen
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1 cup fine cracked wheat
  • 2 cups water
  • 1 teaspoon powdered mint
  • 1/2 cup shelled pistachios
  • 3 tablespoons chopped cilantro
  • 1 lemon, halved and seeded

Instructions

  1. Heat the oil and add in the cumin seeds and wait for them to sizzle.
  2. Add in the red onion and saute for about 3-4 minutes until soft and wilted.
  3. Add in the carrots and bell peppers and stir well.
  4. Mix in the salt and red chili powder and the cracked wheat and stir well.
  5. Add in the water and bring to a boil.
  6. Add in the mint and cover and cook for about 8-9 minutes until the water is absorbed and the mixture is fluffy and soft much like couscous.
  7. Stir in the pistachios and the cilantro.
  8. Squeeze in the lemon juice and enjoy
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Filed Under Grains and Lentils, Local and Backyard Cooking, Weeknight Cooking Tagged With 30mins or less, Breakfast and Brunch, Bulgur, carrots, Mint, Pilaf, Pistachios, Vegan

Bruised Tomato Mint salad in yogurt

August 21, 2010 Leave a Comment
This is a really simple inspiration from all the lovely tomatoes that we have in the house and the tons of fresh mint that is blossoming in a planter. Ok, the mint and all the summer herbs are really a big deal, because they are actually being grown by me and not the husband. I have had them from May, they are this far thriving. I have mint, oregano, rosemary, marjoram, lemon thyme and lemon verbana. I have been doing things with them as and when I can. Today it was the mint and oregano’s turn. This recipe is almost like an meeting of Tzatziki and tomato raita, the flavors certainly work well together, but then again I always, say, if its fresh and local it works! I have over time tweaked and adapted this recipe, the most significant change being the addition of the red onions. I think that I am somewhat settled with this version, until of course I tweak it again. If you like it spicy, you can actually sprinkle some red pepper flakes over the salad, I have tried both variations and tend to like it both ways.
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Bruised tomato mint salad in yogurt

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4 to 6

Ingredients

  • 4-6 small fresh tomatoes
  • 1 teaspoon minced garlic
  • ¼ cup olive oil
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons of chopped fresh mint leaves
  • 1 tablespoon fresh oregano
  • ½ cup low fat yogurt
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1/2 cup lightly roasted coarsely ground peanuts
  • 1 small red onion, halved and thinly sliced
  • Extra mint to garnish

Instructions

  1. Cut the tomatoes into halves
  2. Toss the tomatoes with the garlic, olive oil and the red pepper flakes if using and set aside for 10 minutes.
  3. Cook lightly on a grill for 3 to 4 minutes skin side up, till the skin of the tomato is barely bruised and lightly charred, reserve any leftover oil. Alternately, the tomatoes can be broiled for 6-7 minutes, with the skin side up.
  4. Place in a mixing bowl as they are done and pour any remaining oil marinade into the bowl over the tomatoes, and add in the mint leaves and the salt.
  5. Whip the yogurt with the salt and sugar pour over the tomatoes.
  6. Lightly mix in the peanuts and garnish with the red onions and extra mint. This salad can be enjoyed as a light, balanced summer meal.
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Filed Under Local and Backyard Cooking Tagged With Mint, peanuts, Salads, tomatoes, Yogurt

Green Chutney – Mint and Cilantro Chutney with Ginger

May 3, 2010 Leave a Comment

There are many variations of your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras and even crackers.

I like this zippy variation, among others and its uses range way beyond the condiment stage. I like to use it as a no cook sauce for fish or even chicken. I shall tell you about this soon. I myself have a couple of variations to this classic sauce. For a lot of the condiments, I like to use black salt for a couple of reasons. I like the addictive taste of black salt combined with lime or tart mango powder, I also like the fact that natural salts like black salt do not have any sodium and are rich in minerals.

Here is how I made it in class one evening.

Green Chutney – Mint and Cilantro Chutney with Ginger

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Green Chutney – Mint and Cilantro Chutney with Ginger
Author: 
Recipe type: Condiment
Prep time: 
Total time: 

 

A classic traditional Indian condiment that is enjoyed with an assortment of appetizers.
Ingredients
  • 1 cup coarsely chopped cilantro (leaves and tender stems)
  • 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
  • 3 green chilies
  • ½ teaspoon black salt
  • Juice of 2 limes
  • ½ inch peeled fresh ginger
  • 1 teaspoon cumin seeds
  • ½ coriander seeds

Instructions
  1. Place about ⅓ of the cilantro and mint in the blender with the lime juice and process to a puree.
  2. Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
  3. Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.

Prep Time: 20 minutes
Makes 1/2 cup of chutney

 

Ingredients

1 cup coarsely chopped cilantro (leaves and tender stems)

1 cup coarsely chopped fresh mint leaves (leaves and tender stems)

3 green chilies

1/2  teaspoon salt

Juice of 2 limes

1/2 inch peeled fresh ginger

1 teaspoon cumin seeds 

1/2 coriander seeds

Method of preparation

1. Place about 1/3 of the cilantro and mint in the blender with the lime juice and process to a puree.

2. Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.

3. Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.

Filed Under Local and Backyard Cooking, Regional Indian Tagged With Black Salt, Chilies, Chutneys, cilantro, Classic Indian, Ginger, Green Chutney, Mint, Vegan, Vegetarian

Hint of Mint Salmon – Salmon in a Mint Horseradish Sauce

September 1, 2009 3 Comments
Boy last night was I exhausted. I was up way way too late on Saturday, just doing this and that and the next day I had promised the kids I would take them to the zoo.
 
Come 7:30am, I was buddled in bed – just way way to early for me on a Sunday. I really wanted to bail out, my responsible other half reminded me how disappointed the kids would be. I finally agreed!
 
The Bronx Zoo, if you have not visited it is really a wonderful place to be. Just has an awful and overpriced cafeteria! I understand people do not go to the zoo to eat. It is actually worth mentioning that the zoo is part of a larger scheme of things, since they are run by the Wildlife Conservation Society, that does a lot of conservation projects worldwide. So, along with the animals you get amazing exhibits, and generally guidelines on what is endangered.
Well, by 4pm, we were all exhausted. All except Dad took a nap in the car. I came in and whipped up a really quick dinner. I was too tired to even take proper pictures. I made salmon with a really simple horseradish and mint dressing. Did I tell you that I cannot live without my food processor? I served this on cous-cous. Which actually was on the list to make for a while, ever since Deepta heard that her Dad had some for lunch, she is convinced it is the thing to eat! She likes the name – here is my simple salmon dish.

 

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Hint of Mint Salmon - Salmon in a Mint and Horseradish Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Serves 4 to 6

A salmon dish with a surprising amount of flavor, that gets tossed up in a jiffy.

Ingredients

  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 large piece of peeled ginger
  • 1/3 cup prepared creamy horseradish
  • 1/3 cup mint chutney
  • Salt to taste
  • 1 pound of wild caught salmon
  • Red pepper flakes
  • Lime or lemon slices

Instructions

  1. Heat the oil in a wide based pan and add in the onions and cook for five minutes, until the onions are pale golden and nice and crisp.
  2. While this is cooking, add the ginger, horseradish, mint chutney and salt in a blender and process into a puree.
  3. Add the salmon in a single layer onto the onions and cook for a couple of minutes on each side.
  4. Gently stir in the mint and horseradish sauce and cook for a couple of more minutes, until the salmon is cooked through and the sauce thickens and clings to the salmon.
  5. Serve the salmon with the lemon slices and sprinkled with red pepper flakes to taste.
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Filed Under Fish and Seafood, Mint, Weeknight Cooking Tagged With Chutney, Fish and Seafood, Horseradish, Mint, Salmon

Blogathon – Day Two

August 5, 2009 1 Comment

I was out pretty late last night, unusual for a weeknight, that too a Monday and I am just so tired today, I am glad we have this blogathon going on, because it is motivating to post this entry rather than loosing it in the shuffle. Something that happens to me so often. Well, along with the mint we went a little overboard with the pepitas (pumkin seeds) in this recipe. Let me tell you if you have not tried toasted pepitas before be prepared to be completely swept away with the rich taste. The kids have been generally excited with the new “nut” so they were rather eager to try it. The sauce for this 20 minute wonder is made my evening. Best of all the sauce was really just cleaning out the blender bowl after the chutney was made.

Seared Salmon with a creamy mint sauce

For the sauce

3 tablespoons nutty mint/cilantro chutney
3-4 tablespoons lowfat sour cream (you can your about 1/2 cup light cream if you want to be indulgent).
1/2 cup water

For the salmon

1 tablespoon butter
1 tablespoon oil
1/2 teaspoon cumin seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 lbs salmon, cut into 4 pieces
1 tablespoon coarsely chopped pecans
1 tablespoon pepitas

Method of Preparation

1. Blend the ingredients for the sauce and place in a microwave safe bowl. Heat for 2 minutes on high.
2. Add the butter and oil in a heavy bottomed pan and cook on low till the butter begins to brown.
3. Mix the cumin, pepper and salt together and rub onto the salmon.
4. Place the salmon in the pan in a single layer and cook until browned on both sides.
5. Remove and place the salmon in a single lay on a flat serving dish.
6. In the same cooking pan as the salmon, add the pumpkin seeds and the nuts and toast these until they darken just a little.
7. Pour the sauce over the salmon and top with the toasted nuts and serve with a salad.

The nutty mint chutney is really a cross between a salsa and what in Indian cooking is considered a fresh savory chutney. The later chutneys unlike their sweet counterparts are not cooked, they are a spicy melange of fresh herbs and some spices and some nuts (such as coconut) for enriching the base. They are great as a condiment but also useful for light marinade and sauces as used above. So here is how I made this variation.
 
Nutty Mint Chutney
 
Makes 1/2 cup
 
Ingredients
 
1/2 cup fresh cilantro leaves (you can use tender stems if you wish) (
1 cup loosely packed mint leaves
1/2 cup grape tomatoes
1/2 cup pumpkin seeds
1 teaspoon dried pomegranate seeds (note these are different from their fresh counterparts, however you can actually use 1/2 cup fresh pomegranates for a different taste)
2-3 hot serrano chillies
1 teaspoon salt
1 teaspoon sugar
Juice of 2 limes
 
Method of Preparation
 
1. Place all the ingredients in the bowl of a blender and blend for a good 3-4 minutes until smooth and thick.
2. Place the chutney in a glass container (with a lid) and use as needed with a 3-4 days of preparation.
 
 
Filed Under Fish and Seafood, Weeknight Cooking Tagged With Creamy, Mint, Pumpkin Seeds, Salmon

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