Nutella Chocolate Cake with Cranberries and Pomegranates

My fondness for chocolate often allures me to use it in manifold recipes.Nutella Chocolate Cake with rubied pomegranates and cranberry filling is my best snappy chocolate cake recipe with the flavors of the season.Its also low in sugar and needs no butter to make it better.

(I made the cake in a loaf pan,halved it after baking ,slathered with cranberry filling and trimmed to give a hexagonal shape.This cake serves 3 chocoholic.)
Ingredients
For the cake
1/2 cup All purpose flour
1/2 cup fine ground whole wheat flour
3/4 cup unsweetened Organic Cocoa powder
1/4 teaspoon baking soda
3/4 teaspoon Baking powder
1/4 cup firm packed brown sugar
1/4 teaspoon salt
1/2 cup vegetable oil
1 large Organic Eggs.
1 teaspoon Pure Vanilla Extract
2 tablespoon Nutella
For cranberry filling
1/2 cup cranberries
1/4 cup water.

Method
To make the cranberry filling,reduce the cranberries with water until tender about 15 minutes;process to a smooth paste for the filling.
Preheat Oven to 350F and grease a loaf pan with butter.
Sift all the dry ingredients(flour and powders) in large mixing bowl.
In another mixing bowl whisk together oil and sugar until creamy. Crack the egg and whisk some more and stir in vanilla.
Now combine wet and dry mixtures. Pour in the baking pan and set in the oven for about 30 minutes until toothpick inserted comes out clean.
Let cool for at least 2 hours on a rack. using a table knife loose the edges of the cake and flip in a plate. Halve it ,trim sides(if desired) to give a snazzy hexagonal shape ,slather one halve with cranberry filling and top with the other half .Garnish with little more cranberry filling in the center and sprinkle the pomegranate to give a jeweled rubied bedazzled look to the cake.

This is my entry for Ultimate Chocolate Cake Challenge,hosted by Not Quite Nigella.

This cake is also in Cooking Club Challenge hosted by Cheri of Fabulous foods.

I'm also sending this Original recipe to lore's Culinarty Original Recipes.

Update:
The ruby studded Nutella chocolate cake is the winner! Thanks to Lorraine for the contest and the viewers who voted for the cake.

Broccoli Rice Casserole

I'm always looking for ways to use my left over rice. Casseroles is got to be one delicious dish with left over rice ;along with broccoli.I guess mentioned many times in my posts about broccoli's health benefits,I don't mind saying it again,its one the best anti-cancer foods ,good for over all health.I use broccoli more often than any other veggie,in omelets,in curries,flavorful rice ,breads and soups.Working on a dessert recipe with broccoli..any ideas?

Ingredients
2 cups broccoli florets
2 cups cooked rice(left over rice will also do,I used some left over lentil rice,reason the hues of yellow in my casserole))
1 big clove garlic,chopped
1/2 a small onion,finely chopped
1 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
2 tablespoon chopped fresh herbs like thyme or cilantro or parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper or 1/2 teaspoon chilly powder
1 cup Organic Whole Milk
1 1/2 cups chicken broth or vegetable broth or water
1 tablespoon cornstarch dissolved in 2 tablespoon water
1 slice whole bread slice,processed to crumbs for topping[or use 1/4 cup store bought bread crumbs] OR 1/2 a cup low fat cheese
Method
Preheat Oven to 350F.
Heat oil in a saucepan and add the butter,when melted add the garlic and chopped onions.saute for a minute ,then add the broccoli and season with salt and pepper.Saute for 2 more minutes before adding the broth and milk,simmer until broccoli is tender about 8 minutes.Stir in cornstarch and simmer another 5 minutes.
Turn off the heat and combine the mixture with rice.Transfer in a baking dish and bake for about 25 minutes.Sprinkle with bread crumbs or cheese and bake for another 10 minutes until bubbly and lightly brown on the top.Serve warm .


Broccoli Rice Casserole is my entry Weekend Wokking ,November's ingredient is Broccoli,hosting WW this month is Wiffy of Noob cook

My first Daring Baker's Challenge - Caramel Cake with Caramelized Butter Frosting

With holiday season around the corner the creamy sugar-high Caramel Cake with Caramelized Butter Frosting(courtesy of Shuna Fish Lydon) was the befitting pick of the month.The daring hosts for November are Dolores of Culinary Curiosity along with Alex of Blondie Brownie, Jenny of Foray into Food .
Being a low-fat and low-sugar health nut,I reduced the fat and sugar were ever possible in the recipe while preserving the moisture and sweetness of the cake.I had used caramel syrup before while making flan ,hence I could make that easily with no mistakes. I limited the buttery frosting to just one part of the cake. I sliced out the center of the cake and frosted only that part,the rest was for our snacking with jam or jelly.The best part was topping with cake with silvered almonds ,chocolate shavings and bits of caramel.I was pretty satisfied with the result ,the cake was lightly sweet ,moist with thin layer of cream and hint of caramel flavor.

EQUIPMENT: For Cake/Icing: Stand mixer with paddle attachment (or use a hand mixer, or mix the old-fashioned way), 9-inch cake pan (or whatever size/shape you choose), cookie sheet or sheet pan, stainless steel saucepan, pastry brush, whisk, sieve.
RECIPE SOURCE
Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon , as published on Bay Area Bites .

If you’re looking for additional guidance on the cake, Shuna’s got some great information posted here as well and here .

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature[I used about 6 tablespoon]
1 1/4 Cups granulated sugar[excluded the extra sugar]
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature[added 1 cup extra to compensated the excluded sugar and butter]

Method
Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream[I used whole milk instead]
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light


Check out the nearly thousand other baker's magnificent caramel butter cakes in Daring Baker's Blogroll
.Thank you Dolores, Alex & Jenny for hosting the challenge .I'm delighted to be part of the Daring baker's club.

Purpilicious :Whole grain Penne Pasta with Purple Cauliflower

Cruciferous Cauliflowers with anti-cancer properties ,blooms in 3 other colors(green,orange and purple) besides the common white color.Although it tastes slightly bitter than it common sibling(white cauliflower),its definitely a smart choice of eating a purple food in 5 a day diet.

Ingredients
4 cups Penne whole grain pasta(about 1/2 a pound)
2 cups cauliflower florets(purple or white ,any kind ,broccoli works too)
2 tablespoon extra-virgin olive oil
1 big clove of garlic cloves, finely sliced
1/4 teaspoon chilly powder or fresh black pepper
1 plum tomato, finely chopped
Chopped fresh parsley or cilantro
Salt as per taste

Method
Heat olive oil in saucepan and saute garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cauliflower florets. Cover and cook for about 10 minutes until tender.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro and serve.
For more Purpilicious dishes don't miss the Food In Colors :Purple event hosted by Sunshinemom.

I can't believe its so easy Carrot Pudding!

Allana Kellogg's luscious Carrot Pudding is so easy to make and sure to become an instant kiddie favorite.This is kind of treat I prefer for my kids with low sugar along with serving of veggies. The following recipe is for just one serving,just double the proportions equally with the servings. To make fresh Home made carrot juice without a juicer,process the chopped carrots with some water until finely minced then strain to remove the pulp.
Ingredients
1 cup carrot Juice
1 1\2 tablespoon of Corn Starch
1 tablespoon of brown sugar
1/8 tablespoon of lemon zest
Fresh fruit for topping

Method
In a small saucepan,dissolve the sugar and cornstarch in the carrot juice.Turn on the heat ,add the zest and stir often until the mixture thickens about 8-10 minutes. Pass though a sieve in to the serving bowl or cups.Allow to set ,you could refrigerator for an hour.Garnish with any fruit,I used some fresh Pomegranates.

Carrot pudding is my entry for Jihva for Ingredients :Carrots,hosted this month by The cooker

Vegan Thanksgiving :Stuffed Phyllo shells,Fruit and Nut Saffron Brown Rice Pilaf and Chocolate Pumpkin pie

We all have bountiful reasons to be thankful for ,its good to have a holiday to celebrate our well being and count our blessings.
A vegan thanksgiving may be unusual for many but essential for Vegans.For an all vegetarian meal use variety in the ingredients.I've put together some last minute thanksgiving meal ideas using relishing seasonal flavors.

Hors d'oeuvres(Appetizers)
Stuffed Phyllo shells make a quick appetizers. Let you vegan imagination run wild with the stuffing ideas.
Vegetable Couscous Stuffed Phyllo shells

Ingredients
1 cups Couscous
1/2 a small onion, chopped
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 small tomato,finely chopped
2 tablespoon extra-virgin olive oil
2 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/4 teaspoon turmeric
cilantro or parsley for garnish.
1/4 cup silvered almonds for garnish

Heat a skillet over medium high flame. Add extra-virgin olive oil and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. Add the diced zucchini and yellow squash and season with salt and pepper.Cook for about 10 minutes before adding the broth to the skillet and stir to combine. Simmer for couple of minutes and add couscous to the broth. Turn the heat off and cover the skillet and set aside for 5 minutes. Remove lid from the skillet and fluff couscous with a fork. Garnish with finely chopped tomato, cilantro or parsley and silvered almonds.Stuff in the shells and serve

Pomegranate and Cranberry Stuffed Phyllo shells

Heat a teaspoon of butter in a non stick pan. Saute a cup of fresh fruits like pomegranate and cranberries on medium high heat for about 5 minutes. Cool and mix in some silvered almonds before stuffing in the shells.

Spicy Chickpeas(Chole)Stuffed Phyllo shells

1 cups canned or cooked chickpeas
1/2 a small onion finely chopped
1 small tomato finely chopped
2 tablespoon fresh squeezed lime juice
1 teaspoon Cumin and coriander powder(or 1 teaspoon chaat masala)
Sea salt for seasoning
2 tablespoon Tamarind Date Chutney
1/4 cup bhel mix
Toss all the ingredients and stuff in the shells.


Main Course :Fruit and Nut Saffron Brown Rice Pilaf


Healthy Brown Rice with a nutty bite to it tastes perfect with succulent saffron,toasted almonds,walnuts,fresh pomegranate and sweet crisp onions.
Ingredients
4cups Brown Basmati rice or Basmati Rice
1/2 Cup Each of Toasted Almonds and Walnuts
1/2 cup fresh Pomegranate arils
Quarter of a red pepper,sliced
Few Whole Spices Cloves and cardamom
1 medium Onion ,Thinly Sliced
1 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil
Method
Wash and soak rice for at least 30 minutes for Brown Rice.

Heat Oil in a Saucepan with lid on medium high heat .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the whole Spices and saute for a minute .Add 6 cups of water,season with salt and bring to a boil.Drain the water from the soaking rice and carefully drop in the boiling water. Cook until almost done,about 20 minutes for brown rice,drain all the water in the rice using a colander. Lower the heat and transfer the rice back to the saucepan ,drizzle a tablespoon of Olive oil,sprinkle with saffron milk all over ,cover and let flavors infuse for 10 minutes.Before serving ,garnish with fruits ,nuts,sliced peppers and fried onions.Serve with Dal Makhani on the side.


Dessert : Eggless Chocolate Pumpkin Pie

For more such delightful festive Vegan food join in the Mansi's Vegetarian Thanksgiving Carnival.I'm sending rice pilaf recipe off to Srivalli's Rice Mela

bon appetit! Happy Thanksgiving everyone!

Sesame Chicken with Sauteed Cabbage Salad and Red Potato Oven Fries: A 30 minute Meal

It took me lesser time to cook this meal than to write down all the 3 recipes and put together the images along with the water marks.In other words this is a quick meal prepared under 30 minutes ;provided one can move and cook like Rachael ray in the kitchen,by quickly gathering all the ingredients and chopping ,mixing , baking and cooking all the dishes simultaneously .I was a regular viewer of Rachael show when I was a kitchen newbie,she is an inspiration for my quick cooking skills and home made meals to fit in our busy lifestyles.She took quick cooking to whole new level and charmed everyone with her bubbly personality and her favorite expressions "EVOO" ,Yum-O!,Delish! have become popular among foodies catch phrases.

Here is the recipe for a quick meal.For making this meal under 30 minutes,bake the chicken and fries together.When chicken is done,slightly increase the oven temperature for the fries.While it bakes ,cook the cabbage salad.
Sesame Chicken

Ingredients
1 chicken breast or 2 chicken tenders,sliced across(about 1/2lb)
1/2 teaspoon chilly powder
2 tablespoon soy sauce
2 tablespoon Extra virgin Olive oil(EVOO)
1 tablespoon Sesame oil
1 tablespoon freshly grated ginger
2 tablespoon toasted sesame seeds
2 spring onions ,chopped
Dash of hot sauce
Salt as per taste

Method
Preheat the oven to 375 F.Marinate chicken in all the ingredients except the sesame seeds and spring onions for about 5 minutes while the oven is preheating.
Spread the chicken in a baking sheet and bake for about 15 minutes until chicken is tender.
Transfer in to the serving plate,garnish with toasted sesame seeds and chopped spring onions.

Sauteed Cabbage Salad

Ingredients
2 cups shred cabbage
1/2 cup sliced Red peppers
1/2 a small onion sliced
2 tablespoon soy sauce
1 clove garlic
pinch of chilly powder
1 tablespoon extra virgin olive oil
salt as per taste
Method
Heat EVOO in a pan on medium heat and saute garlic for few seconds until aromatic.Add rest of the ingredients and saute on medium high heat for about 8-10 minutes .Serve immediately.

Red Potato Oven fries

Ingredients
2 medium red potatoes
3 tablespoons extra-virgin olive oil
1 teaspoon Paprika and\or 1/4 teaspoon chilly powder
1/2 teaspoon each of salt and pepper

Method
Preheat oven to 400 degrees F. Cut potatoes into wedges and drop in to a mixing bowl. Drizzle the oil and mix in the seasoning,toss to coat all over . Lay on a baking sheet and bake for about 20-25 minutes until lightly crisp on top and cooked through.

I'm sending my Rachael inspired quick meal to Aartee's Sapadu ready event.Guess we all have our own way of saying "Dinner is ready!";I say "Khana Taeyaar hai"(in urdu)..how do you say it?

Banana Chocolate Bundt Cake

An overly ripe banana sitting in a fruit basket is an invitation for me to bake a cake or muffins or bread or even cookies to get the most of the sweetness of the bananas.
Considering my enthusiasm in baking ,a close friend of mine felt it was appropriate to gift me a bundt cake pan as an Eid gift.She was right on with her instincts,I was excited to bake using the sumptuous bundt pan.Banana Chocolate Cake was an elementary chocolate cake to start with, there isn't much you can go wrong with the simple recipe. Succulence of Chocolate and sweetness of bananas makes this an incredibly flavorsome cake.I made this cake for a food festival at my husband's work.Evidently his colleagues had gulped every crumb..he brought back the platter clean.

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Cocoa powder unsweetened
1/4 cup semi-sweet or dark chocolate
2 ripe bananas,mashed
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Baking powder(Aluminum free)
3 large Organic eggs
1/2 cup light Olive oil or vegetable oil
2 tablespoon butter ,at room temperature
1 cup Organic Whole Milk
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped toasted pecans or walnuts

Method
preheat oven to 350ºF and adjust oven rack to middle .Lightly grease and flour a 10-cup (10-inch) nonstick Bundt pan or a loaf pan or a cake pan.
Sift all the dry ingredients(flours and powders) in large mixing bowl.Mix in the chocolate chips and toss to coat the flour on the chips.
In another mixing bowl whisk together softened butter , oil and sugar until creamy. Crack the eggs and whisk some more, stir in vanilla and milk. Gently fold in the bananas, being careful not to over-mix.
Now combine wet and dry mixtures. Pour in the prepared bundt pan or cake pan or loaf pan and set in the oven for 50-55 minutes(for bundt pan and lesser for cake pan or loaf pan) until toothpick inserted comes out clean.
Cool cake completely and loosen the edges before flipping onto a serving dish.Just before serving garnish with sliced Banana.



This simply festive cake is my entry for Aparna's of My diverse Kitchen Anniversary celebration. And Srilekha's EFM:Sweets.

Voice Your Opinion Against Plagiarism

Its a sinking feeling to know that your hard work is stolen and published without due acknowledgment.Many a times images and content have been stolen in spite of being copyrighted.Blogging community has become easy target for such cowardly act.
I request all the bloggers to come together and raise there voice this disgraceful act. In the comments section share your ways of watermarking the images and preventing the content from being copied.Use the logo and blog about your experience with plagiarism and let me know about it so that I can included it in this post.Spread the word and caution the new bloggers about copyrighting the content.

Water marking images
I use Paint tool in window or Picasa(free down loadable) to add text over my images.For the copyright symbol press control Alt and C simultaneously.Make sure the copyright is bigger in size and more noticeable.

Check out the very helpful post about water making digital images by Cham of SpiceClub. Thanks Cham for the informative Post:).
Sangeeth also shares her simple way to watermark images here.Thanks Sangeeth:)

Read these informative posts
*A very detail website about dealing with Plagiarism - Plagiarism Today
* How to copyright and protect your blog content?.
* Copy right - ways to protect your content from being stolen
* How to protect your digital images from being Stolen?
* Guide on how to Copy right or Copy protect your content

Sweet and Savory Pasties for World wide Blogger Bake off

Ning of Heart and Hearth ,Priya of Priya's Easy N Tasty recipes and PearlsOfEast, have tagged me to participate in a worthwhile event of Breadline Africa and bake bread for The Worldwide Blogger Bake-Off Challenge.I discovered the pleasure of baking since I started blogging.I made these easy pasties for the bake off.Its a versatile recipe that be stuffed sweet or savory,making it ideal for lunch boxes ,with savory filling it can served in main course with salad and the sweet filling is great as a dessert.

Breadline Africa is a charity based in South Africa works towards ending poverty in Africa by helping communities achieve long-term self-sustainability.
Breadline Africa was founded in 1993 by a group of community and social workers in South Africa and like-minded colleagues in Europe. Together they have raised funds in Europe and identified small, ground-level projects in Africa that are most likely to succeed with a financial boost.
If you would like to join The Blogger Bake-Off, details can be found at their site. These are some of the ways in which you could be a part of the campaign.

* Join the campaign.
* Submit your bread baking recipe.
* Make a donation to Breadline Africa.
* Vote for your favorite recipe.
* Bake a loaf of bread and blog about it.
* Bake many loaves of bread and host a bake sale.
Bloggers who would like to bake for this cause may use the widget on their blogs and tag 5 other bloggers to Bake Bread, Give Dough and Feed Africa.
The rules for bloggers are outlined below:
1. If you are tagged, copy and paste the rules into your post.
2. Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
3. Give dough, donate to Breadline Africa and help us end poverty.
4. Tag five bloggers, and ping us so we know you’ve done so.

The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.

I would like to invite the following bloggers and bake for the worthy bake off.
Anu Divya of ..and a little bit more..
Bharti of Veggie Foodist
Nazarina of Giddy gastronome
Lisa Jersey girl cooks
Meditarranean Kiwi of Organically Cooked

Recipe Pasties
Ingredients
For the pastry
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon of dry yeast(1 small sachet)
1/2 cup luke warm water
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoon Olive oil
1 Organic Egg for brushing

For Sweet Filling
I made fresh Pomegranate and cranberries compote with dark chocolate. Combine the fresh fruit with 1/4 a cup of apple juice and heat in a medium saucepan over medium heat.Cover, reduce heat, and simmer 15 minutes or until the fruit is tender . Remove from heat and cool completely. Before filling mix in 2 tablespoon of dark chocolate chunks.

For Savory filling
Vegetable stuffing just as in this recipe or meal filling like the green kababs.

Method
Mix in the dry yeast and pinch of sugar. Let sit for 15-20 minutes.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour until double its size.
Preheat oven to 350F.On a lightly floured work surface,roll out the dough to 1 cm thick.Cut out 10 rounds about 8 cms in a diameter.Place 1 teaspoon of the filling in the center of each round.
Whisk egg in a bowl and brush the edges of the rounds ;fold rounds in half to make semicircles;press edges using a fork.Brush the top with the egg.Bake for 15 minutes until golden.

Veggie Sprouts Noodles

Mung sprouts were my mom's healthy snack munchies.She is very picky about her eating habits and these days she prefers all vegetarian meals.I remember how regular she was in growing these sprouts ,the method below is her easy method of growing the sprouts.

To grow Green Mung Sprouts
Wrap soaked Whole green Mung lentil in a wet kitchen towel and place in a warm dark corner. Sprinkle some water on the towel everyday,rinse in cold water twice every day(a must to prevent contamination).The lentils sprout beautifully in 3-4 days depending on the moisture and warmth. Rinse them in cold water and use in salads or noodles or just for munching. sprouts are low in calories and fat and provide substantial amounts of key nutrients, such as vitamin A ,C and E, folate ,Iron,Potassium and fiber.


Veggie Sprouts Noodles
The crunchy sprouts in noodles with copious serving of vegetables is a fulfilling meal.
Ingredients
1 pack Chinese Hakka noodles
3 Tablespoon Extra Virgin Olive oil (EVOO)
1 teaspoon dark soy sauce
1/4 cup vegetable broth
3 cloves garlic grated
1 inch ginger grated
1 small onion sliced
1 cup broccoli florets
1 cup Button mushrooms sliced
3 spring onions sliced
2 cups fresh whole green Moong lentil sprouts
2 green chilly finely chopped

Method
Boil water in a big pot and cook the noodles as per the package instructions. When noodles are soft drain all the water and keep aside.
Meanwhile heat EVOO in a large pan and add the sliced onions,ginger and garlic grated. saute for few seconds and add the broccoli,chopped chillies and mushrooms. saute for a minute then add the soy sauce. season with salt and toss around the vegetables ,when dry add some broth. Add the sprouts when the vegetables are tender.cook for another minute before mixing the cooked noodles. Garnish with sliced spring onions. Serve Hot with hot sauce.


Veggie Sprouts Noodles are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Siri of Siri's Corner

Calming Chicken Soup

Nothing can be more calming and comforting that a bowl of hot chicken soup when you are feeling sick and blue. It helps by rejuvenating your dehydrated body due to cold or flu or lethargy.Making chicken soup can be time consuming but sure is soothing and revitalizing in every slurp.For the most flavorful tender chicken soup,use fresh vegetable,herbs and simmer very gently.And make it more filling by adding any kind of cooked pasta.

Ingredients
2 lbs skinless Free range Chicken cut in medium pieces
1 big Chopped Onion,peeled and sliced
1 big Carrot,finely chopped
1/4 cup peas
1 cup Chopped Broccoli,chopped
4 garlic cloves
1 inch ginger root
Sea Salt and pepper as per your taste.

Method
Trim fat as much as you can from the chicken.Fill a big pot with about 5 cups of water and drop the chicken pieces and chopped onions. Peel ginger and garlic, grate them and mix in the pot of water.Add some salt and pepper. Cover and let simmer for at least an hour on medium low flame. Slow cooking keeps chicken tender.
Drain all the water in a big bowl. Separate the chicken from bones and keep aside in a bowl . Put the broth back in the pot and add finely chopped vegetables;simmer till vegetables are tender. Mix in the shred chicken and serve hot with some cooked whole grain pasta.

Blogging with Purpose : Donating for Education

Good education is a key for a bright future;for kids living in poverty its also their hope for survival.To make my blogging more purposeful and my readers visits more worthwhile,all proceeds from Health Nut sponsors go towards helping educate needy kids.I want to thank all blogger\non-bloggers visiting my blog and taking time to leave the encouraging comments,your visit to my blog just got more valuable.thank you

Peanut Bites,guilt free snacks for diabetes.

Peanuts are apparently the nutritionist recommended food for a diabetic diet plan.Unfortunately diabetes is becoming common among pregnant women. Evidently half of my girlfriends in US had diabetes while pregnant.They had to see a nutritionist to get proper diet plan for a healthy pregnancy.I almost had a close call with Gestational diabetes(GD) when I was carelessly eating away Junk ,as soon as my appetite bounced back after the bad nauseous phase of first trimester.During the third trimester blood test,my ob\gyn asked me to redo my blood test cause she doubts my sugar levels are sort of on the high end. I was bit intimidated about going on a sugar free\low sugar diet,after all I was mostly craving for dessert,cakes and cookies.Lucky for me for the test came back negative,but the doc still asked to be careful about my eating habits and I seriously was counting my sugar calories.
So before your ob\gyn flashes a red flag for all your guilty cravings,here is a word of advice to all the expectant moms, eat healthy and have more variety in your food ,don't indulge in sweet goodies with excess sugar, which are no good whether or not diabetic.

Peanut butter is the most delicious American way of eating the peanuts.Spread on toast is the common breakfast for expectant moms with GD.Peanut butter Jelly sandwich is a favorite among kiddos.The Hyderabadi Bagare Baigan(Mona's recipe) or Mirchi Ka Salan are made with generous serving of peanuts.Zesty peanut bites could be another delectable way to consume peanuts,don't you think??

To make home made peanut butter.
Roast about 1 cup of peanuts on medium flame for about 15 minutes ,turn occasionally. slightly cool and remove the skin by rubbing the peanuts together in your hands and blow away the skins under the sink.Process the skinned peanuts with a tablespoon of vegetable oil until smooth and store in air tight container in a refrigerator for 2 months.

Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup peanut butter
2 tablespoon brown sugar or sugar substitute Agave Nectar
1 Organic egg
2 tablespoon melted and cooled butter
2 tablespoon light Olive oil
1 teaspoon grated Orange zest
few drops of water,if needed.

Makes about 20 bites.
Method
Use a large cookie sheet and line with parchment paper or lightly grease with butter.
Preheat Oven to 375F.
Sift flour and baking powder in to a large bowl.Add all the remaining ingredients and mix to a smooth dough using hands.Knead for a minute and wrap and allow to rest in refrigerator for 15 minutes.
Spread some all-purpose flour on work surface and roll the dough using a rolling pin. Using a round small cookie-cutter or any 2inch bottle cap , cut and lay on the cookie sheet.Bake for about 15 minutes, or until lightly brown.Cool on rack and store in air tight container.

Peanuts and Diabetes
Peanuts have shown to lower the risk of diabetes .Peanuts contain mainly good unsaturated fat and are low in saturated fat, characteristics which are associated with lower risk of type 2 diabetes(most common type of diabetes). Many peanut butters contain a high percentage of peanuts, have a very small amount of salt and sugar for taste.
Nuts also contain fiber and magnesium which decrease insulin resistance and have been inversely associated with risk of type 2 diabetes. Peanuts have more plant protein than any other nut. They are also rich in vitamin E, folate, potassium, zinc, phytosterols and antioxidants, which are thought to be important to health.

Peanut Bites and the following low sugar recipes are my entry for Sangeeth's Eat Healthy:Fight Diabetes
Sesame Pistachio Cookies,Pumpkin Chocolate Biscotti,Energy Bites,Vegetable Crepes,Green Mung Khichdi,Sesame Buns,Beet Hummus,Wheat Meat Porridge(Harees)

In case you missed ,I also had posted about the sugar substitutes with glycemic index along with another set of diabetic recipes.

Green Mango Rice and some Snowy thoughts..

Snowing in FALL!
The snow machine has started here in snow capital Cleveland, known for some record snow. Growing up in the warm tropics ;native to green mangoes ,moving to a cold continental climate was quite a transition for me.Its our 4th winter in ca..ca..ca..cold Cleveland and overwhelming experience with the white crystalline fluffy form of precipitation. It feels heavenly watching the snow fall and settling on the naked tall trees and winter greens.With all the past attempts to make a snowman failing miserably,I hope to make one this season.Slippery snowy roads can make harder to travel and my worried hubby has a handy list of don't s essential for my amateur driving skills.Here are some of the shots of the first snow of the season. I hope to post some more of beautiful snow pictures as it snows in Cleveland.


Let's warm up with Green mangoes,the reminder of the summery tropics.With the same one mango used to make the mango dal and I also made this tart Mango Rice.For those who enjoy the tang in their food here is the piquant Lemon Rice recipe.

Recipe
Ingredients
2 cups Rice
1 cup Shred Green Mango,leave the peel on
1 teaspoon Moong dal(lentil)
1/2 a small Onion finely chopped.
1/2 inch fresh ginger root peeled and grated
1/4 teaspoon turmeric
1/2 teaspoon each of cumin seeds and mustard seeds
1 green chilly,finely chopped.
2 dry red chillies
2 table spoon Olive Oil
Cilantro for garnish

Method
Wash and soak the rice in cold water for about 10 minutes.Cover and cook in 2 1/2 cups of water and salt until tender.Set aside.
Heat Oil in a saucepan on medium heat. Add Onions,seeds,chillies and lentils.When translucent about 3 minutes ,add turmeric and freshly grated ginger. saute for a minute before adding the shred mango.Let cook while stirring occasionally for about 8 minutes.Mix in the Rice and let flavors infuse for about 5 minutes before turning the heat off.Serve warm with Sambhar.

Green Mango Rice and the following rice recipes are heading off to Sirvalli's Rice mela.
Vegetable Biryani,Hyderabadi Lamb Biryani,Mung dal Khichdi,Qubooli(Lentil Biryani),Soy Vegetable Biryani,Fish Biryani and Shrimp(prawns) Biryani

Awards and 7 Meme

I want to thank all my blogging buddies who have showered me with 3 wonderful awards

Shama,Vidhas ,Vibaas ,Viki ,Purva and JaiShree have passed me the inspiration award ,thank you ladies:)

I'd love to pass the Inspiration award to Clumbsy Cookie,Mediterranean Kiwi,Pam,Lisa and Ivy


Malar of Kitchen Tantra has passed me the Kreativ Blogger award and tagged me with 7 Meme.Thanks Malar:).


Sefa of Food is love has passed me the Great buddy award.Thanks Sefa:).
I'd love to pass the Great buddy award to Malar. And both Kreativ blogger and Great Buddy awards to Nazarina,Meeso,Sara g,Clumbsy Cookie,Lisa,Mediterranean Kiwi,Pam,vibaas,Shama,Vidhas,Bhawana,Cham,Rajeshwari,Gita,Uma,Andhra Flavors,Mahima,Maimoona,PearlsOfFeast,Viki,Ann,Chandani,g.pavani,Anu Divya,raaji,Adlak's Tiny World,Happy cook,n33ma,Ujwal,Srivalli,Lubna,Armina,Zee,Anjum,Mona,Syeda,Ramya Vijaykumar,Retno Prihadana,Arfi,Jaishree,Aparna,Farida,Meeso,Curry Leaf,Purva,Sireesha,Suma,Divya Vikram,Bharti,Priya,EasyCrafts,Sukanya Ramkumar,Deesha and Ivy

I'm tagging all the winners with the 7 Meme except for those who already had been tagged before with the same Meme.

7 Things I Say More Often:
1.Ok!
2.Hopefully
3.Inshallah(God willing)
4.No!..to stop my naughty li'l one's tantrums
5.Delicious!..since i started blogging
6.Actually
7.Alright!


7 Things I Did Before:
1.Worked as a Quality Analyst
2.Graduated in Math simultaneously did 3 years of diploma in computers
3.Had the best time with my college pals
4.Attended a Success training program to polish my communication skills,learn about time and memory management.
5.Never cooked before tying nuptial knots
6.wasted my time watching soaps
7.First time ever traveled in train to the chillies town guntur and other small towns in Andhra .

7 Things I Do Now:
1.Part time Teaching
2.Blog
3.Yoga with my buddy boy
4.Social service
5.Extensive experiments in baking
6.Extensive reading of cookbooks
7.Love to play with my 2 buddy boys

7 Things I Want to Do:
1.Move to a warmer place and buy a cozy home...Cleveland's is too cold for me.
2.Find a full time job as QA analyst
3.Visit my brother ...its been nearly 2 years
4.Publish one of my recipes in a food magazine
5.Continue blogging and make many more friends
6.Visit the Holy city Makkah
7.Vacation in Spain or Dubai.

7 Things That Attract me About Opposite Sex:
1.Honesty
2.Generosity
3.Humor
4.Humility
5.Intelligence
6.Dashing good looks
7.Merciful
I'm so glad I found all those in my beloved hubby:)

7 Favorite Foods:
1.Wheat meat porridge(Haleem)
2.Any Kinda Biryani
3.Garden Pizza with no Cheese
4.Shrimp Noodles
5.Chocolate Cake
6.My Sister's Hyderabadi brunch Khichdi,Kheema,Paapad and Omelet
7.My Nature's best drink

Vegan Pomegranate Bread

The ancient divine pomegranate fruit is considered a super food for its loaded with essential antioxidants and has heaps of health benefits.Its sweet, tart and juicy taste makes its a versatile ingredient,that could be used in any course meal from salads to desserts.The vegan pomegranate bread is full of goodness from this heavenly fruit ,in addition to the nutrition from Omega3 rich flax seed meal ,used as a substitute for eggs.This bread is my entry for Madhuram's Egg replacement : Flax seed meal event and Suganya's Vegan Ventures

Ingredients
1 cup all-purpose flour
11/2 cup Whole wheat flour
1/2 cup flax seed meal(replacement for 2 Eggs)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pomegranate
1/2 cup Olive oil
1/2 cup firm packed brown sugar or 3 tablespoon Agave Nectar
1/4 cup almonds or cashews or walnuts or pecans,toasted and chopped
1 cup of Orange juice or Apple juice
1/4 cup silvered almonds for topping

Method
Preheat oven to 350 degrees F and place rack in center of oven. Grease a 9 x 5 x 3 inch loaf pan with butter; set aside.

In a large mixing bowl sift the flours and mix in the flax seed meal along with the other ingredients until well combined.Top with silvered almonds.
Bake in the middle rack of the oven until the crush is lightly brown about 45-55 minutes.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve . Store in an airtight container in fridge for a week.

Incredibly moist texture with the tangy bites of pomegranate seeds and crunch from nuts made this bread another favorite of our family.

Mooli Paratha(White Radish Stuffed Flat Bread)

Mooli parathas are one other flavorsome stuffed parathas,besides the Aloo(potato) paratha(Anjum's recipe) and Gobi(cauliflower) paratha. Mooli,the white radish is used in many Asian cuisines.White radish(Daikon) soups and pickles are a delicacy in Japanese cuisine.Raw crunchy radish is our favorite in salads,as a simple curry on side,I even cook it up with lamb just as spinach lamb recipe.In Indian Cuisine mooli paratha is undoubtedly a winning crowd pleasing paratha .This root vegetable is a low-cholesterol low-fat food,high in vitamins C ,B6 and minerals calcium ,iron,magnesium and phosphorus.



Recipe Mooli Paratha
Ingredients
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Olive oil
1/2 teaspoon Sea Salt
3/4 cup of water,little more if needed.

For the Stuffing
1/2 a large white radish(about 1 cup),peeled and shred[you even use the red radish]
1/4 teaspoon turmeric
1/2 teaspoon ginger and garlic, paste or freshly minced
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon Olive oil

To make Parathas
Step 1 Prepare the Stuffing
Heat oil in a medium pan. Add all the ingredients and saute until mixture is dry,about 10 minutes on medium high heat.
Step 2 prepare the dough
In a mixing bowl combine all the dough ingredients, until the dough is of smooth consistency. Knead for couple of minutes and let rest for about 10minutes before rolling .
Step 3 Stuff and Roll the Paratha
Divide the dough in to about 8-10 portions .Roll each portion and keep a spoonful of mixture in the center,bring the ends together and press it lightly.Sprinkle a little flour on the rolling surface. Use a rolling pin and carefully roll them flat,its OK if some of the mixture oozes out.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula or folded kitchen towel to lightly press and roll them around the pan.Serve warm with whipped yogurt or any curry.I served egg bhurji(Scrambled Onions and eggs curry) on side.

Mooli Parathas are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Heather of Diary of a Fanatic Foodie