Home made Corn Tortillas(without Press).Bean Enchiladas with Roasted Poblano sauce.

Tortillas(tor-tee-yahs) are quintessential Mexican flat bread.I never liked the corn tortillas until I made them fresh homemade,the aroma and flavor is nothing like the store-bought kind and needless to say homemade is far healthier.

Corn Tortillas
Traditionally tortillas are made with a special kind of corn flour called Masa Harina ,nothing but corn flour that has been treated with lime.Mind you rolling the corn tortillas is nothing like rolling the Parathas or roti,using rolling pin doesn't work,the gluten-free corn dough has a different consistency from the stretchable wheat dough. A Tortillas press can make the rolling much easier but with no space to add another appliance in the kitchen,I settle with the unauthentic whatever-works method.Use a thick bottom flat pan or heavy plate to press the dough between sheets of plastic.

Flavor up!
Mix some Spinach or pumpkin puree to add some more flavor and nutrition to the tortillas.

Nutrition
A definite good news for gluten intolerant,the corn is perfect alternative to wheat.A complex carbohydrate low in fat,whole corn is good source of fiber and essential B vitamins.Check the Nutrition facts .

Corn Tortillas

2 cups Corn flour\ masa de harina(I used Quaker)
1 1/3 cup water(little more if needed)
1 teaspoon of olive oil
1/2 teaspoon salt

Method
Prepare the dough by mixing all the ingredient until smooth and well incorporated.
Cover and let sit for at least an hour.
To make tortillas without the Press
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place between sheets of plastic ,press using a flat thick bottom pan until evenly flattened.At this point you could use your rolling pin over the plastic sheet just to even out the edges.Carefully peel out from the plastic and roast about a minute on each side,should puff up a little.Spread some olive oil if desired before getting it out of the pan.Serve warm.Can be stacked and stored in a plastic bag(ziploc) for a month.Use it to make tortilla chips or Enchiladas ,tacos or Burritos.

Bean Enchiladas with Roasted Pablano Sauce
Beans and mild pablano pepper sauce is one variation of Enchiladas to begin with,can be stuffed with your choicest low fat meat and topped with mildest to hottest pepper sauce.Often enchiladas are baked with the sauce and oodles of cheese,but the following recipe is a simple no-bake low-fat enchiladas made with homemade tortillas.

Roasted Poblano sauce



Ingredients:
2 Poblano peppers
1/2 a medium onion or 1 shallot, chopped
1 big clove garlic,peel and chopped
1 teaspoon cumin(zeera) powder
1 teaspoon salt
1 tablespoon Olive oil
1/2 cup of fresh cilantro

Method
Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skin is blackened, 15 to 20 minutes. Allow to sweat in a brown paper bag for a minute, then peel the skin and remove the seeds.
Blend the roasted pepper with garlic,cilantro,cumin ,oil and salt until smooth.

For Beans Stuffing
Ingredients
2 cup Kidney or pinto beans,cooked
1 plum tomato,chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon cumin
2 cloves garlic,chopped
1 teaspoon cayenne pepper or chili powder
1/2 teaspoon salt

Method
Saute onion in olive oil until transparent on medium heat.Add garlic and saute for a minute. Add cumin ,tomatoes,when tomatoes are soft in about 5 minutes,add salt and beans.Cook for another 4-5 minutes.
Assemble the Enchiladas
Place some beans mixture in the middle of the tortilla,fold and place on the serving plate.Repeat same with rest of the tortillas,then pour the poblano sauce and serve.Garnish with grilled or roasted corn and fresh chopped tomatoes.

These Enchiladas is my contribution for the Homemade #4 - Tortillas at What's Cooking.

Got Some Spare Time?
Take a lesson in History and Chemistry of Tortillas from Alton Brown, Video 1 and 2.

Dare to Bake - Low Fat Apple Strudel from scratch?

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Not as tough as it may seem after the first time,I baked the Strudel 3 times already and each time my friends and family simply loved it.If you can master the subtle rolling and stretching of the dough to a tissue-thin transparency then making this Classic Austrian Pastry can be as easy as baking a pie.Make sure you have ample workspace ,watch professionals roll the pastry here and here . The filling can be varied ,the juicy tart apples ,dried fruits and nuts is the original stuffing of these pastries, make it savory with spicy vegetables.I added Cocoa to the filling for a hint of chocolate flavor.The amount of fat can also be adjusted ,I experimented with brushing both oil or butter.The Olive oil thankfully worked well,one more reason to make this dessert more often.


Use Granny Smith apples for best tasting Apple strudels.
Recipe
Ingredients
For Strudel dough
1 1/3 cups unbleached All Purpose flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For Green Apple Cocoa Strudel Filling
2 medium Granny Smith Apples,Cored,peeled and sliced
3 tablespoons raisins or dried cranberries or cherries
1/4 teaspoon ground cinnamon
1 teaspoon cocoa powder(optional)
1 tablespoon Brown sugar
1 cup fresh bread crumbs
1 cup Walnuts.coarsely chopped

3 tablespoon Olive oil for brushing over the dough

Method
Prepare the Dough
Combine the flour and salt in a large mixing bowl. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
Prepare the Filling
Mix the raisins,cinnamon ,apple ,walnuts and sugar in a bowl.Heat a tablespoons of oil in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Roll the Dough tissue-thin
Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C).
It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Brush about 2 tablespoons of the oil over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the dough with the bread crumbs. Spread apple mixture about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.

Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel. Brush the top with the remaining oil.
Bake
Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature with any fruit sauce. It is best on the day it is baked.Store in refrigerator for up to a week,if desired warm at 300F oven for about 10 minutes before serving.

To make Raspberry sauce
Cook 1 cup of fresh or frozen berries with 1/2 cup of water until soft,blend to a smooth sauce,I like the crunch from seeds and didn't filter the seeds.Pour over the strudel slice after plating it.

To make Chocolate sauce
Melt 2 ounce of Dark chocolate chopped or chips with 2 tablespoon of whole milk in a double broiler,stir often until smooth and completely melted.Drizzle the warm sauce over the strudel.

Lemon Brown Rice

When life gives lemons, zest it up in endless variations - Biryani ,Whole Grains,
Lentils\Legumes,soups,Dip,cake,salad,Pasta to name a few.Be amazed ,not just culinary ,lemons have lot more ingenious uses,including a face cleanser,dandruff fighter and a cleaning agent .

Lemon Brown Rice
The tangy Lemon Rice is a popular South Indian favorite,can be prepared in a snap with fresh lemons and any left over rice.Using Brown rice makes it so much better with all the added fiber and essential vitamins.




Ingredients
2 cups Brown Rice
1 lemon(about 3 tablespoon), squeezed
1 teaspoon Yellow or Chana moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1/2 a teaspoon each cumin seeds and mustard seeds
2 dry red chillies
2 green chillies,slit(optional)
1/2 teaspoon lemon zest(optional)
1 table spoon Extra Virgin Olive oil
few curry leaves
Method
Wash and soak the rice in cold water for 20 minutes.Cook in 3 cups of salted water,partially covered until tender about 20-25 minutes.
Roll the lemon to loosen the juices. Mix the lemon juice with rice and keep aside
Heat oil in a deep pan on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture and the lemon zest;Stir and let the flavors infuse for few minutes before serving.


This is my entry for Weekend Wokking ,in limelight this month are lemons.

Poached Pears with Saffron in Rhubarb Sauce

This elegant and simple dessert is from Hassan M'souli's Morrocan Modern,a neat collection of authentic Moroccan food with a modern twist.Of all the delectable Moroccan desserts featured in the book,this fruity dessert caught my eye for its fascinating flavors with luscious rhubarb sauce and fragrant saffron and Orange blossom.

Rhubarb

These pretty red stalks of rhubarb with earthy sour flavor and inedible(Toxic!) leaves are the fresh pick of late spring season.Originating from China ,its dried roots are used as remedy for many illness in traditional Chinese medicine.In America Rhubarb's got the nickname as "pie plant" for its a popular filling along with strawberries in pies.
Rhubarb is packed with Vitamins K & C, Calcium, Potassium, Manganese and is a good source of fiber.Read more about its health benefits.
A simple syrup\sauce with rhubarb was perfect get started,do explore loads of other rhubarb recipes here.The tart sweet sauce paired deliciously with lightly sweet pears infused with fragrant saffron and orange blossom.The sauce also goes well over yogurt and custard with sprinkle of nuts.


Recipe : Poached Pears with Saffron in Rhubarb Sauce
Ingredients
4 pears,peeled and cored,with stalks on
1/2 a lemon,juiced
3 cups water
1 tablespoon Orange blossom or rose water
pinch of saffron threads
1 cinnamon stick
1 bunch rhubarb(3 stalks),leaves removed and sliced
2 tablespoon raisins
1/4 cup chopped nuts

Method
Place pears in a bowl and squeeze on lemon juice to prevent them from going brown.
combine water and orange blossom water in a large saucepan,add the cinnamon stick.Bring to a boil,reduce the heat,add saffron and place the pears in ti the simmering liquid.Cover and continue to cook for another 30 minutes ,or until the pears are almost cooked.Remove the pears from the saucepan,place in to a bowl and pour over 1/2 cup of cooking liquid.Allow to sit for an hour or refrigerate overnight for flavors to intensify.
Heat the remaining cooking liquid over low heat,add the rhubarb stalks and cook for 10 minutes.Take out the cinnamon stick and blend the sauce .
To serve,place sauce in to shallow bowl or plate and set pears in the middle.Sprinkle raisins and nut over the sauce.Garnish with mint


This is my entry for Weekend herb blogging,the lovely hostess this week is Cinzia of Cindystar.

Stuffed Bitter Gourd(Karela)

The bitter goodness of Karela makes it a commended herbal remedy for many aliments including diabetes and cancer.Cherished in South Asian cuisine,spicing up the Karela can even out some of the overwhelming bitterness.The thick skinned variety sold in US seem a lot bitter than those tender succulent Indian kind,I figure boiling it in turmeric water can also ease some of the bitter taste(beware boiling can also drain away some of the nutrients).While some eat this vegetable for its health virtues,don't be surprised ,some with acquired taste ,count Karela as a favorite delicacy.With variety of ways to cook it, why not give this nature's best food a chance?.
Here are some other Tasty Karela creations :
*Mythreyee Karela Pulao
*Jai and Bee's Bitter gourd Crisps
*Sharmi's Bharwan Karela
*Seena's Bitter gourd recipes
*Indira's Karela recipes

Stuffed Karela
This recipe comes from my MIL's Hot n spicy Andhra Kitchen.A popular side with rice and sambhar,stuffed with spicy Onion mixture is also how I enjoy eating Karela.Do adjust the spice as per the heat tolerance,while my mom-in-law likes it as spicy as it can be with genuine hot guntur mirchi(chili peppers),I'm pretty much satisfied with moderate heat from the tiny green chillies commonly sold in Indian stores here.

Ingredients
2 medium bitter gourd\bitter melon,each cut in to 2-3 pieces,slit and seeded[Available in most South Asian stores] .
for stuffing
1 big or 2 small onions,chopped
1 big clove garlic,chopped
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder or seeds
2-3 green chillies
4-5 curry leaves or 3-4 sprigs cilantro
1 teaspoon Dry Mango Powder(optional)
1/2 teaspoon salt
1 tablespoon Vegetable oil

Method
Boil a pot of water and add a pinch of turmeric ,drop the Karela pieces and allow to cook for about 10 minutes.Drain.This helps in reducing the bitterness of a thick skinned Karela,it not necessary to boil for a tender variety of karela.
Prepare the filling by blending together stuffing ingredients. Stuff the cored Karela with this mixture and keep aside.Reserve any remaining stuffing.
Heat oil in a non stick skillet(preferably) on medium heat,place the stuffed karela ,let cook for 5 minute before turning.Cooking another 5 minutes,pour the remaining stuffing if any,cover and let cook another 8-10 minutes until soft and cooked through depends on the thickness of the karela.Serve with rice and Sambar.I served up with some Lemon Brown rice(recipe coming up in following posts)

The recipe is my entry for Shama's Grammathu Kaimanam,featuring Village Special recipes.

Interesting Read:
*Karela for Diabetes.
*Karela for HIV and Cancer

Archives : May 2009

May 29Home made Corn tortillas(Without Press).Bean Enchiladas with roasted Poblano sauce

May 27Dare to Bake-Low fat Apple strudel from Scratch?

May 26Lemon Brown Rice

May 21Poached Pears with Saffron in Rhubarb Sauce

May 17Stuffed Bitter Gourd(Karela)

May 15Mamoul Cookies

May 13Soba Noodles Tofu Vegetable Stir Fry

May 11Roti Rolls with Home made Plum Jam

May 7Palak Tofu\Palak Paneer with Added Nutrition of Mom's Love

May 4Grape Fruit Dark Chocolate Cake,Celebrating Nabeel's Birthday

Mamoul cookies and Cinnamon Tea

The melt-in-the-mouth delicious mamoul cookies are one of the most popular middle eastern cookie.I used to buy a box every time I shopped at the middle store ,besides dates these are available in variety of fillings with fruits and nuts.But when yours truly turned a health nut and started scrutinizing the processed foods nutrition labels,the mamoul were sadly out listed from my choice of cookies.Until I found Kate's recipe, simple enough to bake some of my own with desired amount of fat and sugar.Amazingly the recipe worked quite well even after reducing sugar and fat quantities ,and the Orange blossom water used imparts the lovely fragrance and hint of refreshing flavor.Traditionally wooden molds are used to shape the cookies,in her recipe kate shows a very easy method to make mamoul without the molds.Thanks to Kate,I can enjoy these delectable cookies again without guilt.

Makes about 12 cookies (3-inch long-oval cookies)
Ingredients:
1 cup fine semolina(sooji rava)
1/2 cup all purpose flour
2 tablespoon melted butter or ghee
2 teaspoon sugar
2 tablespoon Orange blossom water or rose water
1/2 cup reduced fat Milk(a little more if needed)
1/4 teaspoon powdered anise or ground anise seed(optional)
1/4 teaspoon baking powder
pinch of salt

For filling
1 cup(4 ounce) about 6-8 dates,pitted and pressed to make a paste
1/2 teaspoon cinnamon
For rolling
1/4 cup Walnuts or pistachios,chopped

Method
In a large bowl combine all the dry ingredients.Mix butter\ghee ,sugar,orange blossom water and milk in another bowl. Gradually add this in to the flour mixture,knead the dough until evenly mixed.The dough should be smooth and moist,add little more milk if needed.Cover and let rest for one hour.
Prepare the filling by combining the pressed dates and cinnamon .make 2 inch long rolls of the mixture and Set aside.
Preheat the oven to 350 degrees.
Make walnut-sized balls of the dough. Press down each of the balls using a thumb to form a cup to place the filling.place the date roll.Close the open end and roll between the palms to form a cylindrical shape.Place on a baking sheet and finish making the rest.
Bake for 18-20 minutes or until bottom is lightly brown. Completely cool on a rack.Store in an air tight container.Tastes best if consumed within 4-5 days since its low in fat and could dry out sooner.
These Mamoul cookies are off to Srivalli's Mithai Mela and Ria's Let's Celebrate.My Sweet Potato chocolate Bundt cake and Nutella cake are also joining in Ria's Celebration.

Nutrition and Calories
Nutrition is in the core with mineral rich dates,also a good source of fiber and vitamins.The crust is pretty much all carbs.The fat calories are reduced to about 2 grams per cookie ,compared to about 9 grams in the original recipe.

Cinnamon Tea

The flavor of light Cinnamon Tea complements really well with mamoul.
Ingredients
3 cups water
1 teaspoon herbal tea mix or tea powder
2 cinnamon sticks(use ceylon variety)
1 teaspoon sugar

Method
Brew all the ingredients for about 15 minutes ;strain and serve hot.

Click - Cookies

This cookie Cookie click is my entry for Click Photography event at Jugalbandi,Cookies are the theme of this month.

Soba Noodles Tofu Vegetable Stir Fry

Visible from my past posts,I'm experimenting a lot with Tofu these days in other words I'm going tofu crazy.This time I was thinking tofu with noodles.Every once in a while I crave for Chinese-style noodles with tons of crunchy vegetables,sprouts and piquant sauces.So in my quest for a recipe with tofu and crave for noodles,I stumbled upon this palatable Korean Noodle Fry from Susan's Fat Free vegan Kitchen ,the blog also happens to be Tried and tasted pick of the month,the host is Vaishali of Holy cow!.

With protein rich Soba noodles ,added protein from tofu and loads of vitamins from the veggies,this dish was truly sinlessly delicious.I marinated the tofu ,to soak up its blandness with flavor.This also the first time I used Soba\buckwheat noodles it has very mild flavor almost like wheat.

Stir-Fry
Stir fry is technique of quick cooking the vegetable on high heat to retain it crisp texture and flavor.Using a stir fry mix can save lot of time with chopping besides all the variety of vegetables.A wok is typically used for stir frying but a deep pan should also work.And Olive oil which I usually use for my cooking doesn't work for this recipe due to high heat cooking, use a high smoking point oil like peanut, safflower, corn, or canola.

Recipe
Ingredients
6 ounces buckwheat Soba Noodles(about 2 bundles)
4 ounces Extra firm tofu, cut into bite-sized cubes
2 cups bok-choy(or cabbage),chopped
3 cups vegetables(I used stir-fry mix including mushrooms,peppers,zucchini,carrots,broccoli,baby corn,snap peas and chestnuts)
1 cup Sprouts(mung,alfa-alfa or any kind)
1 big clove garlic,finely chopped or minced
2 tablespoon soy sauce
1 1/2 tablespoons gochujang(or use any East Asian hot chili sauce)
1/4 teaspoon turmeric(optional)
1 tablespoon Peanut oil
1/2 teaspoon salt

Method
Marinate Tofu
For a flavorful tofu marinate it in 1/2 each teaspoon of hot sauce and soy sauce,pinch of salt and turmeric for about an hour.
Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.
Cook the Vegetables and Tofu Separately
In meantime heat a wok or a deep pan with teaspoon of oil on medium heat add the marinate pieces of tofu,let cook for 4-5 minutes,turn once and set aside.Add another teaspoon of oil turn the heat to medium-high add the garlic and vegetables ,stir often and cook for few minutes until most of the water is cooked about 7-8 minutes,add the hot sauce and soy sauce ,stir and cook another minute or two.

Toss Up
When the vegetables are done,mix in the cooked noodles then lastly mix in the tofu and sprouts.Serve warm with a drizzle of mild hot chili sauce if desired.

Roti Rolls with Home made Plum Jam(a perfect gift in a Jar)

The Crisp-tart-sweet plums\prunes is one of the finest fruit of late Spring.More than eating them whole I prefer such tart fruit for making Jam,also makes an inexpensive yet totally pleasing gift in a Jar ,add a pinch of pectin if the Jam isn't thick enough.My recipe is low sugar,for little more sweetness add couple of teaspoons of sugar.

Plum Jam
Ingredients
6 plums or prunes,Pitted and cut in small cubes
1/2 cup unsweetened fruit juice(I used blend of blueberry ,apple and pomegranate juice)

Method
Cook the fruit with the juice in steel pot(preferably)on gentle heat .Partially cover it and simmer until soft , mushy and thick about 40-45 minutes,stir occasionally.Cool and store in sterilized jar for up to a month.

Roti rolls
The Jam is enjoyable as a spread or to bake in a pudding or Jam pockets or slather on Whole grain roti\Paratha\Chapati ,roll up and serve for a quick fix snack or light meal for any time of the day.


I was always fascinated by the purple color,besides being a pleasing eye-catching color,the purple colored foods are rich in heart healthy flavonoids and age-delaying antioxidants.Learn about the Variety of Plums and Health benefits.

Plum Jam is my entry for Food in Colors,started by Sunshinemom,celebrating the favorite colors this month is Tasty Curry leaf
And the roti rolls for WYF: Quick meals and 15 minutes Cooking.

Palak Tofu and Palak Paneer with added nutrition of Mom's love.Paneer Versus Tofu Nutrition Analysis.

"You should serve your mother,then your mother,then your mother,and then your father".(A simple hadith[Saying of Prophet Muhammad(pbuh)] that speaks volumes about mother's importance)
Mom's have a special place in our hearts and deserve immense respect for their unconditional love and endurance.Never realized a mother's job can be so challenging until I became a mother myself.Motherhood requires lot of patience for raising a child right from the pain of birth ,changing countless poopy diapers,the prayers and sleepless nights when you are sick and tolerating those toddler tantrums and teen angst.As our first teacher ,moms help us learning the first words,take the first steps and first lessons in manners that eventually shape our future.Moms stand by you through every thick and thin of our life.Did I miss something,Yes! its mom who makes the best meals.Nothing like warm home made food made with added nutrition of Mother's love.
My Ammi is a master cook besides being a connoisseur of home making.She recognizes spinach as a vegetable with vital nutrients,doesn't miss including it in her diet at least twice a week.Paneer or Tofu seem just right for her to add that bite of calcium and protein in to the green wonder.

Paneer(Indian cottage Cheese) Versus Tofu
Paneer and Extra firm tofu are identical in texture,hard to distinguish from it external appearance.You wouldn't know that this is Palak Paneer

and this Palak Tofu unless you take a bite full of each of these delectable dishes.

Paneer is a dairy product(a kind of cheese) while Tofu is Soy product.Paneer is a popular replacement of meat protein for lactovegetarians and the Tofu is for vegans.Flavor of tofu is slightly more intense than paneer and is considered healthier replacement for Paneer ,which is relatively higher in fat.How I wish paneer was sold in low fat variety to savor it more often.

Recipe
The bland flavors of tofu and paneer are kicked up a notch with the spicy spinach sauce in this classic Indian favorite.I humbly present the heavenly Palak Paneer\Tofu recipe,just as mom makes.

Ingredients
2 lb spinach
1/2 lb Extra Firm Tofu or Paneer,cut in bite-size cubes
1 medium onion,finely chopped
1 plum red tomato,finely chopped
1 teaspoon ginger and garlic paste
1 tablespoon coriander powder
1 teaspoon red chilly powder
2 green chillies,finely chopped(optional)
1/2 teaspoon cumin powder or use Garam Masala
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive Oil
3-4 sprigs of cilantro\coriander ,chopped for garnish

Method
Blanch spinach in boiling water for couple of minutes,drain and puree in a blender.
Heat oil in a saucepan on medium flame. Add chopped onions saute for a minute until translucent before adding minced ginger and garlic. After few seconds add the turmeric , tomatoes and other spices.cook until tomatoes are tender then stir in the spinach puree. When the sauce start to bubble after 4-5 minutes , add the tofu or paneer pieces. simmer for another 8-10 minutes and serve warm with rice or bread.



Mom's favorite Palak Tofu or Paneer is my entry for the events
1.Ivy's Celebrating Mother's day at
2.Shama's Mom's Most favorite recipe.
3.Poornima's My favorite things :Cheese

Nutrition Analysis Paneer and tofu
Data gathered from the nutrition facts label on the commercial Paneer and tofu .

Paneer is higher in calcium and protein than tofu but comes with some bad dose of cholesterol and big fat calories.


Thank You!
Heart filled thanks for the kind birthday wishes and prayers for Nabeel.He sure was excited to read them all:)

(The flowers are Purple Lilacs ,wish you could smell the divine fragrance)

Grapefruit Dark Chocolate Cake,Celebrating Nabeel's Birthday

It was this time of the year with nature's beauty at its best, budding greenery ,blooming flowers and signs of new life everywhere,my darling boy was born.The joy of cuddling with precious new born was indescribable.Nabeel(meaning "noble") was a chubby baby with angelic eyes , reached his milestones crawling to walking earlier than an average baby.He was healthy toddler who always appeared bigger than his age.
Nevertheless his diagnosis of asthma,didn't stop from being a sportive kid,which he loved to be,plays soccer and has an amazing interest in Math and reading.
My noble prince turned 6 last week,more than the cake he was excited about the kiddie laptop which he was patiently waiting to be gifted,a very small price indeed considering all the pain and discomfort he went through after a recent asthma episode. With tears trickling even while I write this post,he never gives up his fight for the healthy life he deserves and bounces back each time with vigor of a fighter and charm of an angel.

Grapefruit Dark Chocolate ganache Cake
I was inspired by Muneeba's incredible Red orange yogurt cake ,but with no luck finding the red oranges,I used a similar citrusy grapefruit.With good quality dark chocolate ,that makes lot of difference ,not too sweet and the dose of antioxidants in the fruit and cocoa made this an incredibly good celebration cake.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup reduced fat or fat-free yogurt
1 cup grapefruit juice,freshly squeezed
2 teaspoon,zest of orange and\or grapefruit
3 large Organic eggs
1/2 cup brown or white sugar
1/2 cup Dark chocolate chips(I used ghirardelli 60% cocoa )
1/2 cup vegetable oil
For sprinkling on Cake
1/2 cup freshly squeeze grape fruit juice
2 tablespoon Orange blossom water
Ganache frosting
8 ounce semi-sweet or dark chocolate chips(I used ghirardelli 60% cocoa )
1 tablespoon Organic butter
3/4 cup Organic whole milk.

Nuts for coating the sides
1 cup nuts(Walnuts,almonds,macadamia nuts ,pecans or pistachios),finely chopped or coarsely processed

Method
Preheat the oven to 350 F.Grease 2 baking pans(8-inchs) with a non-stick cooking spray or little bit of butter and light sprinkle of all-purpose flour over the butter coating.
Prepare the batter
In mixing bowl,whisk the eggs for a minute combine with the sugar, oil ,yogurt,milk and juice.Set aside.In another large bowl,sift the dry ingredients flour,baking powder,soda and salt,mix in the chocolate chips.To the flour mixture slowly add the egg mixture,combine until smooth and well blended.
Bake
Pour the batter into the cake pans and bake about 30-35 minutes until a toothpick inserted comes out clean. Allow to cool at room temperature.

sprinkle the Juice and blossom water
After the cakes are completely cooled.flip and lay each of then on a rack or clean cutting board.Sprinkle the mixture of juice and orange blossom water all over.Allow to soak up for 10 minutes.

Prepare the Ganache
Place the Chocolate chips in a glass or steel bowl. Heat the milk and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling milk over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Layer and frost the cake
Place one of the cake on a wire or metal rack placed on a clean plate to collect the drips.spread about 3 table spoons of the ganache over the top using a spatula.Place the other cake over the top,now pour the remaining ganache evenly all around the cake,allow to drip.The drips in the plate can be melted and used again in baking or to make chocolate truffles.
Coat the sides with nuts
Before the chocolate sets,take a tablespoon of nuts mixture at a time and stick them along the sides until coated all around the cake.

Garnish with fresh slices of grapefruit just before serving.Stays moist in a refrigerator for up to a week.



The special cake is my entry for Meeta's Monthly mingle :Spring cakes.