Archives July 2009

July 30My debut in Walima Club :Egyptian Special - Koshary and Basbousa(Semolina cake)

July 28Kosambari,a raw vegetable and lentil salad

July 27Daring Bakers...Milan cookies


July 23Dodol(Coconut Milk Jaggery sweet)

July 21Eggcelent Eggplant recipes :Ratatouille Pasta,Kashmiri Baigan and Stuffed Baby eggplants

July 20Bisi Bele Bath(Hot Lentil Rice)

July 15Ice Dream Cook Book Review.Roasted Banana nut Ice Dream.Peach Melba

July 11Shahi Paneer(Indian Cottage Cheese)

July 8Beet Chalupas


July 6Rosemary Zopf(Swiss Braided Bred)

July 6Grilled Vegetable Wild Rice Salad

July 216 Bean Stew With Whole Grain Dinner Rolls

July 1I Love Cilantro!:Cilantro Coconut Milk Pasta

My Debut in Walima Cooking Club :Egyptian Special - Koshary and Basbousa(Semolina cake)

In Arlette's words-
"The Arabic word Walima (banquet) is derived from the root word Walam, which literally means to gather and assemble. The Arabs used it for a meal or feast where people were invited and gathered to eat and celebrate for days, either for new born babies, a traveler returning home or for weddings.Later the term became exclusive for banquet celebration."
(The Logo is from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album".)

Walima cooking club celebrates Middle Eastern food.Each month foodies(members of the club) around the world cook a specialty dish of the region.The July 2009, Challenge was choosen by Talented Chahira from Chahira's Cuisine.She choose 2 prominent dishes of Egyptian Cuisine,Koshary and Basbouussa.

Koshary

Koshary is one of the popular street foods in Egypt,its savored like the Chole chaat in India and Burger in USA.The layers of pasta,rice and lentils are topped with spicy tomato sauce,chickpeas and the crispy fried onions.This is complete vegan meal,the flavors are simple and spicy yet unforgettably delicious.

There is little one can go wrong with the easy recipe.I like the spice from the chili and sweet crispy bits of onion and with lentils,rice and pasta all in one ,the meal was thoroughly fulfilling.

Koshary Recipe
Ingredients
1 cup brown lentils
1 cup rice (I used brown and wild rice blend)
1/2 pound whole grain pasta
1 1/2 teaspoon Salt

For the fried onions :
2 medium onions,sliced
2 tablespoon vegetable oil or extra virgin olive oil

For Spicy tomato sauce(salsa)
2 cups tomato puree or 1 can(8 oz) crushed tomatoes
1/2 a medium onion,finely chopped.
3 garlic cloves, finely chopped.
1 teaspoon hot chili powder
1 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Tablespoon white vinegar
1 tablespoon vegetable oil or extra virgin olive oil

Method
Cook lentils ,pasta and rice
Cook all the 3 separately in salted water.
Cook the rice with 2 cups of water and some salt until tender but not mushy.set aside.
Cook the pasta in salted water until al dente,drain and set aside.
Cook the lentil in 2cups of salted water until tender about 30 minutes in a covered skillet and 9-10 minutes in a pressure cooker on medium heat.drain any excess water.

Fry the Onions
Heat the oil in a large pan,add the onions and saute until nicely brown,stir occasionally.When done transfer on to a paper towel to strain excess oil.
Prepare the tomato sauce
In the same pan ,Saute onions until soft, then add garlic and fry to a pale brown. Add tomato puree,chili powder,cumin and simmer for 15-20 minutes, until sauce is cooked and becomes thick . Add vinegar ,pepper and salt, cook 2-3 more minutes .
To serve
Arrange a layer of cooked pasta,lentils and rice on each of the serving plates.Top with tomato sauce and garnish with fried onions and cooked chickpeas .Serve with a bowl full of Dakka on side.


Suggested Accompaniment - Dakka(Vinegar cumin garlic sauce)
Ingredients needed:
2 teaspoon cumin seeds ,coarsely ground
4 garlic cloves
1/2 a cup of vinegar
1/2 a cup of hot water
1 teaspoon of hot chili
salt and pepper

To make Dakka :
Take garlic cloves and hit them with the end of the knife, but don't break them up. Add into white vinegar and water mix. Add some cumin and coriander into the vinegar as well as salt and pepper and hot chili. Stir and let sit for an hour.Serve on side with Koshary.





Basbouussa(Semolina Cake)

Most celebrated dessert of Egypt,is also famous in other Arab countries.The following is Chahira's Egyptian Basbouussa with Semolina,coconut and yogurt.I made few changes in the sugar and fat quantities,my usual fiddling to make a dessert lower in fat and sugar(Hope you don't mind chahira).
I always spotted this dessert in the middle eastern stores,is almost as popular as baklava.The tantalizing dessert had nice and moist texture,I was pleased to be able to bake one fresh at home.


Recipe
Ingredients
2 cups fine Semolina(sooji) or semolina flour
1 tablespoon baking powder.
1/2 cup dry coconut
3 tablespoon pure ghee(vegan substitute :Virgin pressed Coconut oil)
1 tablespoon Orange blossom water or rose water or 1 teaspoon pure vanilla
1 cup fat free yogurt.(vegan substitute :Soy yogurt)
1/4 cup white or brown sugar(or use half agave nectar & half sugar)

For lite sugar syrup
1/2 cup white or brown sugar*(or use half agave nectar & half sugar)
1 cup of water
1 teaspoon lemon juice.
1 tablespoon orange blossom water or rose water

Tahini and some butter to grease the baking tray.
1/2 cup whole or chopped nuts for garnish(I used almonds)

*for heavy syrup use equal quantity of water and sugar.

Method
In a large bowl,mix the semolina, baking powder, coconut, sugar, ghee, yogurt and blossom water until smooth and well incorporated.
Grease the baking dish little bit of butter(or coconut oil) and tahini, you can use just Tahini.Pour your basbouusa dough and spread it evenly .Garnish it choicest dry fruits and nuts,insert them partially in to the mixture.Set the tray aside for at least an hour.

Bake
Preheat oven to 350F.place the dish in the middle rack of the oven and bake for 35-40 minutes until the top is golden brown.


Prepare the syrup
While the basbousa bakes,prepare the syrup.Boil the sugar,blossom water and water in a small saucepan,until bubbly and in thread point stage.Pour the warm syrup over the warm basbousa.let the flavors soak in for an hour at least.Then slice in squares and serve.



Thank you Chahira for the delicious picks.And Thank you Arlette for making me a part of this exciting club.To join the creative team ,write to Arlette(phoeniciangourmet@sympatico.ca).

Kosambari,a raw vegetable salad(With Carrots,Cucumber and Lentils)

A summery salad with fresh veggies including cool cucumber,carrots and tender soaked moong lentils,Kosambari is a favorite side served along with rice,sambar among other tasty dishes in a full course Udupi meal. With minimum or no cooking required the salad\side is definitely a favorable dish for hot summers.

Recipe adapted from Ramya's Mane Adige
Ingredients
1 cup carrots,grated
1/2 cup Moong lentil,soaked (for 4-6 hrs or over night) or use full grown moong sprouts or any other tender sprouts(I used broccoli sprouts).
1 small cucumber,diced
1/2 cup coconut,fresh or dried
1 tablespoon cilantro,finely chopped
1-2 small green chillies,finely chopped(optional)

for dressing
2 teaspoon extra virgin olive oil or coconut oil [exclude the oil here if tempering the salad]
1/2 teaspoon black pepper,freshly ground
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt

optional for Tadka (tempering)
2 teaspoon vegetable oil or coconut oil
1/2 teaspoon mustard seeds
few curry leaves

3 leaves Romaine lettuce(optional)

Method
Mix all the ingredients in a large salad bowl.Whisk all the dressing ingredients in a small bowl and pour in the salad,toss to mix.The salad in the picture is not tempered to keep it as raw as possible, for more flavor temper the salad.Heat the oil and add the seeds and leaves,when seeds start to splutter.turn off the heat.let cool for a minute or 2 before mixing in the salad.Served on fresh lettuce leaves with rice and curry or sambar or rasam.

Kosambari is my entry for Lakshmi's RCI event,hosting Udupi and Mangalorean Cuisine this month is Sia of Monsoon Spice.

Milan Cookies.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

With or\and choice in the challenge I picked what seemed easier ,the Milan cookies,a famous European sandwich cookie with luscious dark chocolate filling.To add to the scrumptiousness I dipped the cookie in some more goodness of dark chocolate and sprinkled with dried coconut.To say the least these make a delicious treat for any cookie monster and a exciting bake for a daring baker.


Recipe
Adapted from Gale Gand's Recipe
Prep Time: 20 min
Cook Time: 1 hr
Serves: about 1 dozen cookies

Ingredients for the Cookies
• 2 tablespoons Organic unsalted butter (vegan substitute : virgin pressed coconut oil), softened
. 2 tablespoon organic reduced fat milk or soy milk or almond milk
• 1/2 cup brown or white sugar
• 3 Organic egg whites(vegan substitute : 2 tablespoon arrowroot or corn starch + 2 tablespoon almond or rice milk)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract(optional)
• 1/2 cup Whole wheat flour + 1/2 cup all purpose flour


for Cookie filling:
• 1/4 cup heavy cream(Vegan Substitute: thick coconut milk)
• 3/4 cup semisweet chocolate or Dark chocolate, chopped
• 1/2 teaspoon orange zest

some roasted nuts or grated coconut for sprinkling.

Method

1. In a large mixing bowl whisk butter and sugar until smooth and creamy.
2. Add the egg whites ,milk,gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4.For piping use a large ziploc(plastic storage bag),snip the end or a regular pastry bag with plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.For more chocolate covering dip half of the cookies in the chocolate mixture,place on a large plate or sheet pan to cool.Sprinkle some powdered nuts or coconut before it cools.
10. Repeat with the remainder of the cookies.
The video here might help for beginner bakers.



Check out other Daring Bakers creative variations.

Dodol.

A beloved delicacy in the scenic Islands of South East Asia(Malaysia, Indonesia,Philippines, Singapore, and Sri Lanka) and also Goa(in India),the Dodol is hard to miss on festive occasions like Eid and Christmas.Its made from incredibly simple ingredients,coconut milk ,sugar and rice flour.The method is fairly simple ,but requires muscle power for the constant stirring to achieve a luscious smooth mixture when cooled gets a sticky candy\fudge like texture.I found this droolworthy dodol recipe at Asha's Foodies Hope,a blog with huge collection of delicious recipes from regional cuisines of India and other global cuisines.
Use only thick coconut milk for best results and I used ordinary rice flour instead of glutinous rice flour( which I can't find in stores here),could be the reason my dodol wasn't very sticky like the Original dodol.Pandan leaves are a popular flavoring in this dessert,wish I could them here,I had to be content with some cocoa powder instead.

Recipe :Dodol
Ingredients
2 cups preservative-free coconut milk
*1/3 cup Jaggery(chopped) or brown sugar or white sugar[or use half Agave nectar and half sugar]
2 tablespoon dry grated coconut
3/4 cup rice flour
1 tablespoon unsweetened cocoa powder(optional)
Pandan leaves for fragrance (optional)
1/4 cup roasted nuts

*sugar quantity has been reduced from the original recipe.add a little more if needed.

Method
Heat the milk on medium heat in a non-stick pan or heavy bottom Aluminum or Iron pan.
Season with pinch of salt,mix sugar or jaggery ,stir until dissolves,now add the dry coconut.
Start adding the flour,little at a time while stirring constantly to prevent lumps.Keep stirring until the mixture is nice and thick ,and flour is cooked through.About 10-12 minutes.Transfer in a greased(with coconut oil ) dish ,sprinkle with nuts and any remaining dry coconut,let cool and set for at least 3-4 hours(I kept it in fridge), before slicing and serving.Can be stored in refrigerator for up to a week.

Asha's delectable recipe is marked as Tried and tasted ,the host of the month is Ashwini's Spicy Cuisine .

I'm also sharing this with Let go nuts :Coconuts food event.

Nutrition

Though this is a high calorie dessert ,its very nutritious with goodness of coconut milk.The fat from coconut milk is far healthier than other kinds of saturated fats like butter.Coconut milk is very low in Cholesterol and Sodium. It is also a good source of Iron ,calcium ,magnesium and Manganese.Learn more about its health benefits in my post.

Eggcellent Eggplant recipes:Ratatouille pasta,Kashmiri Baigan, Stuffed Baby Eggplants ,Bagara Baigan and more

Nick named "Baigan Raja"(the king of vegetables),the plump,crowned head Eggplant\Aubergine\Brinjal\Baigan with shiny attractive suit ,never appealed to me as a kid,I didn't care to finish the plate whenever it was served.I still find it challenging to eat unless cooked with lots of spices.It so happened ,hubby dear bought a generous batch of them last week.Since these don't store for more than a week,we had to chow down before they spoil in the fridge.Of all the different shapes and sizes,I personally like the smaller round Asian variety eggplants.Here are the 3 interesting dishes I made all in the same week;and believe me, we were not bored and mostly importantly I finished my plate.

Ratatouille Pasta

Ratatouille is a classic French side dish made with fresh vegetables and herbs,including egg plants,zucchini,squash and tomatoes.Tossed with pasta,the dish makes a wholesome entrée.
Ingredients
1 pound Whole grain pasta,cooked al dente as per the package directions
Half a big or 2 medium or 4 small eggplants,diced
2 medium plum red tomatoes,chopped
2 small zucchini or yellow squash(or use 1 of both),diced
1 big carrot,sliced
1/2 a medium onion,chopped
2 cloves garlic
1/2 teaspoon chili powder or freshly crushed black pepper
1 tablespoon extra virgin olive oil
2 tablespoon fresh herbs(basil,thyme or rosemary),chopped

Method
Heat the oil over medium heat in a large pan,add the onions and garlic;saute for 3-4 minutes.Add the eggplants and saute for 2-3 minutes.Now add the chili powder\pepper ,herbs,tomatoes and zucchini\squash and cook until vegetables are tender,5-6 minutes.
Mix in the cooked pasta ,garnish with some more fresh herbs and serve warm.

Food Event Submission
The pasta dish is off to Ruth's Pesto Pasta Nights Event . This week PPN is hosted Amy of Very Culinary

Kashmiri Baigan in yogurt gravy
adapted from recipe at Indianrelish

Originating from the picturesque land of Kashmir(North India),the dish is perfect for hot summers with yogurt and fennel seeds.
4 baby eggplants\brinjals(baigan)
2 cup reduced fat yougurt\curd
1 teaspoon fennel seeds (saunf)
1/4 tsp turmeric powder
1/2 teaspoon chili powder
1 teaspoon dry ginger powder (sonth)
2 green cardamoms
2 teaspoon vegetable oil
1/2 teaspoon salt
finely chopped fresh coriander to garnish

Method
Rinse the eggplants and cut the stem off ,slit across on both sides.
Heat oil in a deep pan or kadai over medium heat kadai,shallow fry the eggplants until evenly browned and soft.Get the eggplants out and set aside.Add the cumin seeds,cardamoms,fennel seeds and roast for few seconds,then add the turmeric,salt and chili powder.Turn the heat to low,add the yogurt and stir.Let cook on gentle heat ,this is important or the yogurt will curdle and look more like cheese.Add the cooked egg plants and let warm for 5-6 minutes until flavors soak in.Serve with rice or bread.


Stuffed baby Eggplant(Bharwan baigan) with onions and coconut
With coconut and onions,and seasoned with spices,these stuffed eggplant are hard to resist.

Ingredients
4 baby eggplants\brinjals(baigan) .
for stuffing
1 big or 2 small onions,chopped
1/2 cup dried shred coconut
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
Rinse the eggplants and cut the stem off ,slit across on both sides.
Prepare the filling by blending together stuffing ingredients. Stuff the eggplant with this mixture and keep aside.Reserve any remaining stuffing.
Heat oil in a deep pan or kadai on medium heat,place the stuffed eggplant ,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.Serve with rice and Sambar.


Bagara Baigan(Eggplants in spicy peanut tamarind gravy)


Ingredients
6-8 small round eggplants,cut the top and slit across
3/4 cup skinned and roasted peanuts (add other nuts if desired like almonds and cashews)
1/2 a medium onion,finely chopped
1 teaspoon minced ginger and garlic,use fresh not canned if possible
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1/2 teaspoon hot chili powder
1 tablespoon tamarind ,soaked in cup of water
1 teaspoon salt
1 tablespoon extra virgin olive oil
Method
Heat oil in large deep pan on medium heat,fry the eggplants ,cover and turn occasionally,take about 10-12 minutes until eggplants are softened.
In the same oil add the seeds and onions,saute until lightly brown,add the ginger and garlic and other spices and salt.Let saute another minute,then grind them all together to a paste along with the peanuts,add little water if needed.Transfer the paste back to the pan,turn the heat on and roast for 2-3 minutes until oil starts to leave.Now squeeze the tamarind and get the juices out.Filter the tamarind water without any pulp in to the cooking mixture ,add another 1/2 a cup of water.Simmer then add the fried eggplants,cover and cook another 10-12 minutes until the eggplants soak in the flavors.Serve with vegetable pulov or biryani
Other Egg plant recipes posted :

Gosthu(Spicy medley of eggplant and other vegetables)


BabaGanoush(A lip-smacking dip)


Eggplant Chutney(South Indian Style spicy chutney)


Gingered Eggplant chutney pasta with spring peas.


And these are off to the food event ,Fall in Love :Brinjals at Sanghi's Food Delights.

Eggplant Nutrition:
Eggplant are high in Dietary Fiber & Potassium.And a good source of Folate, Manganese, Vitamin C, Vitamin K, Thiamin(B1), Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper.And always keep the skin on,it has the potent antioxidants and free radical scavenger called Nasunin.

Bise Bele Bhath(Hot Lentil Rice)

My Special platter with concoction of pleasing elements was the lone thing comforting past week ,which has been a roller coaster of emotions.Was anxious and excited to begin with, about our move to Columbus OH ,busy with packing and cleaning up ,then the frightening halt to our motives with Nabeel's wrist bone fracture, from a terrible fall off the monkey bars.Now we patiently wait until my buddy boy recovers from the injury,ain't going to be much fun for him,with an end to all summers adventures.

About the dish that comforted us,comes from the Spicy South Indian Cuisine.What makes this dish so flavorful is the fresh home made spice mix,of course you do have the option of using a store bought help and buy the MTR Sambhar mix available in all Indian stores, but making the dish from the scratch imparts intense spicy flavors that's worth all the effort.
This was my first attempt in making BBB,so I had to refer some expert recipes of - Madhu,Sia and Madhuram.I used Brown rice and wild rice blend instead of plain white to add a little more protein and fiber.Though it was little too spicy for Nabeel,but me and hubby dear devoured every bite of the spicy meal.

Recipe :Roasted Spice mix
Yields about 1/2 a cup (about 4 ounces\100 grams)
Ingredients
2 tablespoon Chana Dal(split chickpeas)[see the lentil collage]
3 tablespoon Urad dal(Split black gram)
1/4 teaspoon fenugreek seeds(methi)
1 teaspoon pepper corns(Whole Kali mirchi)
1 cinnamon stick(about 3 inches)
2 cloves
4-6 Dry red chillies
1 teaspoon cumin seeds(Zeera)
1/2 teaspoon turmeric
1/2 cup Organic unsweetened desiccated Coconut
Method
Dry roast all the spices and lentils(except for turmeric and coconut) in a pan on medium-low heat .Stir occasionally.When the lentils get a light brown color and are roasted well.Cool and grind along with turmeric and coconut in a coffee grinder or a heavy duty grinder(like Sumeet).Use the mix for making the Hot lentil rice,can also be used in curries and to make Sambhar.Store in an air tight container for 2-3 months.

Recipe Bise Bele Bhath(Hot Lentil Rice)
Serves 2-3
Ingredients
1 1/2 cups Rice (I used blend of Brown rice and wild rice)
1/2 cup Toor Dal(split pigeon peas)
1 big carrot,peeled and sliced
1/2 cup green peas(I used baby soy beans)
1 cup Cauliflower or broccoli,chopped
1/2 cup french beans
1 medium Onion, chopped
1 teaspoon Tamarind paste(if using dry Tamarind soak about a walnut size ball in 1/2 cup of water for 15 minutes,strain the pulp and use the juice)
1/2 teaspoon Turmeric
1 table spoon of roasted Spice mix(as prepared in above recipe) or use store bought Sambar spice mix available in Asian\Indian stores
1 teaspoon salt
1/4 cup roasted nuts ( I used Pistachios)
1 tablespoon Vegetable oil or Extra virgin olive oil
few curry leaves


Method
Cook Rice and lentils
Soak the rice and lentils in water for 10-15 minutes.Drain the water,transfer in a saucepan with lid or pressure cooker.Add about 3 cups of water ,1/2 teaspoon and 1/2 teaspoon of turmeric.Cover and cook for about 40-45 minutes in the sauce pan and about 15-20 minutes in the pressure cooker on medium heat.

Cook the Vegetables
Heat the oil in saucepan on medium heat,add the onions and curry leaves; Saute for about 3-4 minutes then add rest of the vegetables,spice mix,and salt.Cover and cook until vegetables are tender,then add the tamarind paste with 1/2 cup of water or tamarind juice,simmer for another 3-4 minutes before mixing in the cooked rice and lentils.Cook on low heat for about 5 minutes until flavors fuse.The consistency should be little thick but not too runny.Garnish with nuts and serve in a deep soup plate or a bowl along with some home made yogurt(curd).

The plate of comfort is my entry for Lakshmi's RCI event,hosting Udupi and Mangalorean Cuisine ,this month is Sia of Monsoon Spice.
And also to Sunshinemom's Food in Colors,hosting this month's "Express your mood" theme is Nithya of Culinary Odyssey

Nutrition :
Calories per serving 200
Carbohydrates 35grams Fat 12.5grams Cholesterol 0mg sodium 900mg
sugar 9grams Protein 19grams Dietary Fiber 16grams.

Health Nut note :
The sugar in the recipe is mainly from Tamarind,if you are on low-sugar diet,use 2 tablespoon of fresh squeezed lime juice instead.

Archives : July 2009

July 19Udupi Special:Bisibele Bath(Hot Lentil Rice)

July 15Ice Dream Cookbook review.Roasted Banana Nut Ice Dream.And Peach Melba

July 11Shahi Paneer.Announcing Weekend Wokking:Cheese

July 8Beet Chalupas.And some Changes in Health Nut Challenge

July 6Rosemary Zopf(Swiss braided bread) with Graubenden Barley Soup

July 6Grilled Vegetables Wild Rice Salad

July 216 Bean Stew with Whole Grain dinner rolls


July 1I love cilantro! :Cilantro Coconut milk Pasta

The Ice Dream CookBook Review.Dairy-free Roasted Banana nut Ice Dream.And Peach Melba.

Have you ever dreamed of a frozen dessert that can actually boost the immunity? An Ice-cream that's creamy yet healthy?A sweet snack that even a diabetic is allowed to eat?A frozen treat that's free of gluten,artificial colors ,hydrogenated oils and high sugar syrups? Rachel Albert-Matesz's Ice Dream Cookbook is the answer to those dreams,the book brings definite good news for all the Ice-cream enthusiasts ,Coconut lovers and those on restricted diets(gluten-free,dairy-free,low-sugar).Her book reveals enticing healthier alternatives for making a perfect scoop of Ice Dream.

Rachel Albert-Matesz grew up eating a typical American Diet of refined and overly processed foods,fries and ketchup were her serving of vegetables.The nickname Betty baker (as in Betty Crocker) best suited her for her obsession with sweet baked goodies.The nutrition deficient diet eventually took the toll on her health with conditions like hypoglycemic episodes,cavities,acne,brittle nails,painful constipation,depression,mood swings,painful menstrual periods and a weight problem.In her quest for good health she discovered natural alternatives for a healthier diet,with keen desire to help other she became the "healthy cooking coach".Learn more about her story at TheHealthyCookingCoach.com.

She took the Challenge of creating a nutritious ice-cream with better all-natural ingredients.Her book Ice Dream Cookbook is the sweet success of endless testing and tasting.The cookbook has 80 delicious and healthy recipes with more than 200 Variations.The book discusses the essentials of incorporating healthy ingredients and provides alternatives to the common food allergens such as dairy,nuts,soy and wheat(gluten).The Coconut milk and virgin pressed Coconut oil is highlighted as the healthier substitutes for the fatty dairy cream and butter.She uses non-caloric herbal sweetener stevia along with other natural sweeteners like Agave nectar ,honey and maple syrup.In this way She cut the amount of sugar but maintained a similarly satisfying level of sweetness and lessen the health hazards of sugar at the same time. The book also has useful guidelines for equipments and techniques needed for whipping up the best tasting Ice Dream.

Rachel has created a whole range of flavors ,from basic like Vanilla ,Chocolate chip,Maple Pecan and Orange cream Ice Dream to beyond basic flavors like Avocado,Basil,Ginger,Lemon cookie crumble and Peppermint.Coffee and tea also have a place in these delectable dessert.My favorite pick had to the fruit and nut flavored.
There is also a chapter each on variety of sauces(fruity,chocolate and more) ,compotes and gluten-free cookies to go with the Ice dreams.

Roasted Banana Nut Ice Dream with Blueberry Sauce

I was truly elated when Rachel sent me a copy for review.With summer at its peak,this book couldn't have come at a better time.This book also reaffirms my recent discovery of Coconut as a health food.The recipes are very clear with intricate details .For my first Ice Dream I picked Bananas,yes! I love them for breakfast ,in smoothie or snacking ,these universal unseasonal fruits are packed with nutrients.Roasting the Bananas brings out the delicious caramelized flavor of the fruit and blended in coconut milk ,cinnamon and nuts,this is by far the tastiest concoction with bananas I ever had.The berry sauce with fresh berries of the season makes the ice dream all the more succulent.


Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.

Ingredients
3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon virgin-pressed coconut oil or palm shortening
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
1 tablespoon honey or agave syrup or 1 1/2 tablespoons maple syrup; additional 1 tablespoon as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed).
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg, optional
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

Method
1-Gently melt coconut or palm oil in a small saucepan over low heat. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9×9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin or agar agar dissolves.
Scrape the mixture into a blender, vita-mix or food processor. Add the honey, sea salt, and stevia. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, vanilla, and optional cinnamon. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
You can make the Ice dream even without the Ice cream machine.After the step 4,transfer the Ice Dream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 8 to serve.


Blueberry Sauce

Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.
Ingredients
4 cups fresh blueberries,rinsed and drained or 5 cups frozen blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup(I used just 1 tablespoon)
1 pinch unrefined mineral-rich sea salt
2 tablespoon arrowroot powder(I used 1 tablespoon corn starch)
1/4 or 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid(start with less;add more only if needed)
2 tablespoon fresh lemon juice or orange juice
Directions
1.Combine the blueberries and honey in a heavy 2 to 3 quart saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
2.Dissolve arrowroot and stevia in lemon or orange jucie and add to the fruit.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.
3.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.
4.Transfer the mixture to wide-mouth jars or glass bowls.Cover when cool,and refrigerate.When cold to the touch ,freeze when you don't plan to use within 3 to 4 weeks,leaving at least 1 inch space at the top of the jar.
5.Serve close to room temperature ,or warm briefly in a small saucepan over low heat.


Peach Melba

The classic Ice cream dessert was originally created by French chef Escoffier ,in the honor of the Australian singer,Nellie Melba,at the Hotel Savoy in London in 1892.
Made with two favorite summer fruits :peaches and raspberry served with Vanilla ice cream,the fruity dessert sounded very easy to put together with the batch of Roasted Banana nut Ice Dream.
Ingredients
2 cups cool or cold filtered water
1/4 teaspoon pure stevia extract or 1/4 to 1/2 teaspoon clear stevia liquid
2 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract or natural vanilla flavoring
4 large ripe peaches
8 scoops of Roasted Banana nut Ice dream or use any of the Ice dreams flavors in the book
1 cup Raspberry sauce *
1/4 to 1/2 cup toasted almonds or pistachios for garnish.

Directions
1.Combine the water,stevia,optional honey,vanilla,and peaches in 2 to 3 quart pot.Bring to boil over medium-high heat.Reduce heat to medium-low and simmer,uncovered,for 15 minutes ,until fork tender.Turn the peaches 3 times,about once every 3 to 4 minutes.(Set them in the pot with their stem ends up,then turn them upside down.This way,you always know which direction they should be facing as opposed to just setting them on their sides).Exact time will depend upon the size and ripeness of the peaches.
2.Remove peaches and reduce the poaching liquid by slow boiling for about 15 minutes,uncovered ,until you have about 1/2 cup.Transfer the peaches to a pyrex bowl and juices to another bowl or small jar.cover and refrigerate until cold.You can do this up to 2 days ahead.
3.To serve,peel,halve and pit the peaches.Divide reserved poaching liquid among 4 dessert dishes or wine glasses.Add a scoop of Ice Dream,and place a peach half on either side of the Ice Dream.Spoon the raspberry sauce in a wide band overlapping both the peach halves and the Ice Dream.Garnish with nuts and serve immediately.
4.Refrigerate unused peaches and sauce and use withing a few days.


*Raspberry sauce recipes remains the same as the bluberry sauce,strain the seeds if desired after pureeing the sauce.

Variations
** Replace water with white grape juice;then omit stevia and honey
** Replace peaches with nectarines,or raspberry sauce with strawberry ,blueberry or cherry sauce.

I served this melting scoop over the reduced poaching liquid ,peach halve and roasted pistachois.

More about Rachel's Secret Ingredients
Stevia,the Healthy Sweetener
Stevia is a non-caloric herbal sweetener extracted from the leaf of South American plant-Stevia Rebaudiana-a small perennial shrub that produces incredibly small,sweet leaves that taste 50 times sweeter than table sugar.Unlike Caloric Sweeteners,Stevia is non-cariogenic,which means it doesn't promote tooth decay,and it has no effect on blood glucose levels,which makes it safe for diabetics,people who suffer from reactive hypoglycemia,and anyone who wants to avoid adverse effects of sugar and artificial sweeteners.
Europeans have known about it since the 16th century when the Spanish conquistadors discovered the natives of South American using the leaves of the Stevia plant to Sweeten Yebra mate`,their traditional herbal beverage.Researches were amazed to discover that it took only one leaf to sweeten an entire jar of their bitter tea.The leaves have also been used therapeutically by indigenous people as antiseptic and aid to healing wounds.
Stevia has been used widely as a sweetener in Paraguay,Korea,Thailand,China,Japan and several other countries,with no reported adverse effects.Stevia was first introduced to the United states in 1918,yet very few Americans have heard of it.Why?Stevia is an unpatentable product of nature;it threatens the multi-billion dollar a year artificial sweetener industry,which has been lobbied heavily to keep the sweet leaf off the market.
How to use Stevia?
It takes time to get used to the taste of stevia.The key to avoid the bitter after taste of Stevia is to use it precisely,usually tiny pinches or the purified powder or several drops of the clear liquid ,at a time.Remember more is not always better with stevia,only a minuscule amount is needed to produce a sweet taste.The cookbook provides the clear measurement guidelines to using stevia to substitute for sugar.
Stevia is available in many natural foods stores in US.Stevia comes in several forms and concentrations.
Green Stevia leaves and powder :made from the leaves,this represents the least concentrated form of the herb.
White Stevia Extract Powder :extracted from the leaves of the plant and has a smoother flavor than the unrefined green powder.
Green Stevia Liquid :liquid is made from whole stevia leaves
Clear Stevia Extract liquid :made from the concentrated steviosides,one of the main constituents of Stevia.

The Goodness of Coconut

Coconut is the tropical wonder food packed with essential nutrients.The coconut water is best thirst quencher while the copra(the meat of the nut) is used to make coconut oil,coconut butter and most delicious of all,the coconut milk.

The coconut oil has long been misunderstood as unhealthy saturated fat,but recent studies have revealed ,the medium chain fatty acid in coconut oil is does not have a negative effect on cholesterol and help to protect against heart disease.Also helps to lower the risk of both atherosclerosis and heart disease.
The coconut milk is said be anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother's milk and has been shown to promote brain development and bone health. Some hope that coconut milk, with its powerful anti-viral properties, can one day be used in the fight against AIDS.
Rachel's exclusively uses the healthy coconut oil and coconut milk to substitute for the dairy fat(butter) and milk in the Ice Dream recipes.

If Allergic to Coconut Milk?
Replace the coconut milk with combination of cow's milk and heavy cream,using equal parts of milk and cream or 2 parts cream to 1 part milk.Use Organic or grass-fed cow's milk.

Get your Copy.
The cookbook is a best buy for any diet-conscious ,Ice-cream aficionados and those on restricted diets(low-sugar,gluten-free,dairy-free). Purchase The Ice Dream CookBook at Rachel's blog or at Amazon.com

Shahi Paneer(Indian Cottage cheese). Announcing Weekend Wokking :Cheese

Shahi Paneer resonates the richness and royalty of the Mughalai Cuisine.Paneer is crowd pleasing delicacy of Indian Cuisine,especially for the lacto-vegetarians.It resembles Extra firm tofu in texture and can certainly be substituted with it for an healthier alternative.Store bought kind are almost always full-fat but Paneer can also be home made with reduced fat milk.

Roasted paneer

Recipe Shahi Paneer
Ingredients
2 cups Paneer (Indian cottage cheese) or Extra Firm Tofu,cut in cubes
1/2 cup tomato puree
1/2 a medium onion Onion,finely chopped
1/2 cup roasted cashews,finely ground
1 teaspoon ginger and garlic paste
1 teaspoon fresh garam masala(mix of ground cinnamon,cumin,cloves and cardamom) 1 teaspoon red chilli powder
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds(zeera)
2-3 small green chillies,chopped
3/4 teaspoon salt
1 tablespoon Olive oil or vegetable oil

Method
Roasting the paneer in about tablespoon of oil is optional,just gives a nice firmer texture but could add to the fat calories.so skip it if desired.

In a saucepan saute onions with oil and cumin seeds over medium-high heat ,when lightly brown add the ginger and garlic paste,saute until nicely brown and aromatic about 2-3 minutes.Add the chillies and rest of the spices and the cashew powder.Keep stirring after a minute add the tomato puree with 1/2 cup of water.Bring to a slow boil,add the paneer cubes;simmer 8-10 minutes until the cheese soaks in the flavors.Serve warm with Flavorful rice or parathas.

This is my contribution to Weekend Wokking ,with ME as this month's happy host :D

Announcing Weekend Wokking :Cheese

I'm delighted to host Weekend Wokking for July.Weekend Wokking is a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient.Check out Previous month's Cilantro round up.
The Secret Ingredient of July is CHEESE!.Its rich in calcium and protein,every cuisine has it own varieties.Show your passion for cheese,pick your favorite variety,chose the low-fat or vegan kind if on diet, whip cook bake or grill and share with Weekend wokking.

Here are the rules:


1. Entries for Weekend Wokking must be written specifically for the event, and the posts cannot be submitted to other food blog events. Exceptions include entries that are also submitted in photo contests.

2. Entries are encouraged to be original recipes created by the submitter, but if you made someone else's recipe, please include a link to that person's recipe. You are allowed to revisit your recipes, provided that the photos and post are new and created specifically for the event.

3. Submissions must include the words Weekend Wokking and a link back to this post. If the round-up is hosted by someone else, submissions must include a link to this post and a link to that round-up's host.Use of the logo is encouraged but not required.

4. Send me your entries by August 2 to my email YasmeenHealthnut(at)gmail(dot)com

Please put Weekend Wokking in the subject line of the email .Include the following details in the mail:

Your name or what name you would prefer to be called:
The name of your blog:
What part of the world you want identified as your residence:
The title of the recipe:
A permalink URL to the recipe:

Go Cheese!

Beet Chalupas.And some changes in Health Nut Challenge

The inspiration for this eyeful delicacy was the Beet Chalupas at WhatsCooking.Pleasing to the eyes and the soul,these are no match with the greasy fried Chalupas on the menu at the popular fast food joints.Chalupas meaning boat in Spanish is popular Mexican food,if you've loved making homemade tortillas then these should be easy,rolled with refried(not really fried) beans ,Chapulas make a quite a filling variation of tortilla.Topping can be customized as per liking,I used beet greens along with hot pepper salsa and fresh avocados.

Recipe Beet Chalupas

Ingredients
2 cups Corn flour\ masa de harina(I used Quaker)
1 cup beet puree(see here how to cook beets)
1 cup water(little more if needed)
1/2 teaspoon salt
For Filling
2 cups re-fried beans(recipe follows)


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 Chalupas
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place about a tablespoon of the refried beans mixture in the center(see the pictures).Close the open end to form an oval shape,press this 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,spread about a teaspoon of oil for each chalupa.
To serve top with fresh chopped green salad with hot pepper salsa and sliced fresh avocado.

I like to eat these folded.

Refried Beans
2 cups cooked pinto beans(or use red kidney beans )
1 teaspoon of your choicest spices,I used chilli powder and cumin powder
1/2 teaspoon salt
1 teaspoon olive oil

Method
Heat the oil and add the spices and beans,warm the beans and mash them using potato masher or in a blender.cool before stuffing in the chalupas.


Roasted Hot Pepper Cilantro Salsa

Ingredients:
2 Poblano peppers or Bell peppers
2 Jalapenos peppers,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 Jalapenos,garlic,cilantro,cumin ,oil and salt until smooth.

A more kid-friendly Variation.

Minus the hot salsa the chalupas can be served with sprinkle of low fat cheese,tomatoes and some chopped greens .Heat under hot broiler for a minute or 2 to melt the cheese.
The Beet Chalupas are off to Monthly Mingle :Mexican Fiesta ,hosted this week by Jenny@AllThingsEdible


Click-BiColor

Pink and green ,these Chalupas are my entry for Click: Bi-colour, exciting Photography event at Jugalbandi


Health Nut Challenge Change of Rules

The last date of the event has been extended to September 20,as I'm going to get busier than expected in the month of August.Also I'm allowing old entries and one picture of all the 3 courses is not a requirement,send 3 separate pictures of each course ,which ever is possible.Check out the rest of the rules at the announcement page here.Happy Cooking :D

Rosemary Zopf(Swiss Braided Bread) With Graubünden Barley Soup

Zopf is one of many kinds of breads savored in Swiss cuisine. This specialty braided bread has interesting similarity with the Challah.Swiss love this gorgeous bread for Sunday breakfast with butter or fruit preserves nevertheless I relished it with a bowl of soup for lunch.I use fragrant Rosemary ,that makes the bread all the more charming with its unique aroma and flavor.

Recipe Whole grain Rosemary Zopf

Ingredients
2 cups Whole Wheat Flour
1 cup All-purpose flour,little more for rolling
1 tablespoon fresh rosemary,finely chopped
1 tablespoon flax seed meal(optional)
1 pack active dry yeast,about 1 1/2 teaspoon.
2 organic eggs(vegan can skip the eggs and use 1/2 cup soy milk)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon Olive oil

I found this video very helpful for a beginner's lesson in braiding a simple 3 strand bread.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Whisk eggs, stir in oil and salt.Combine yeast mixture, the egg mixture in to the dough along with rosemary,knead the dough on a lightly floured surface until soft and supple,about 2 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
Braid and Bake
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Brush loaf with little oil and sprinkle little more rosemary. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with soups or stews.


Recipe Barley Soup

This flavorful soup is from Graubünden in Switzerland ,laden with fresh vegetables and barley,and makes a superb accompaniment with the zopf.This is a low cal version of a typical swiss soup which are usually rich with dairy like cheese or cream.Add 2 tablespoon of heavy cream towards the end of the cooking process, if desired.
Ingredients
1/2 cup Barley
6-8 button mushrooms
1 medium potato,peeled and chopped
1 medium carrot,finely chopped
1 cup cabbage,finely chopped
1 medium onion or leek,finely chopped
2 cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary,chopped
1 teaspoon salt
1 tablespoon Olive oil

Method
Rinse and soak barley for an hour.Drain.
Saute onions in medium hot oil until lightly brown,add the garlic,after a minute,add pepper,the vegetables,rosemary and barley.Cover and cook on medium-low heat for an hour until barley is cooked through.Garnish with some more fresh rosemary,serve warm with any hearty bread.

The Swiss specialty bread and soup are my entry for AWED:Swiss,hosted this month by Curry Leaf