Dec 27, 2011

Seppankizhangu / Arbi / Colocassia / Taro Roast

Seppankizhangu / Arbi / Colocassia / Taro is a root tuber. This can be used in curries, roasts and fries. They taste great any way you make them and makes a great side dish. I usually make it along with sambar rice or dal.

Seppankizhangu / Arbi / Colocassia - 1/2 kg or 1 lb
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin/jeera powder - 1/2 teaspoon
Oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Salt to taste


  1. Pressure cook the seppankizhangu with enough water in a pressure cooker for 3 whistles. Alternatively, boil them in enough water in a heavy bottomed pan for about 20 minutes.
  2. Once cool enough to handle, peel them and slice them into half inch rounds.
  3. In a bowl, take the sliced seppankizhangu, add salt, turmeric powder, chilli, coriander and cumin powder. Mix everything well and allow it to sit for about 10-15 minutes.
  4. In a saucepan, heat the oil and season with mustard seeds and the urad dhal.
  5. Once it starts spluttering, add the marinated seppankizhangu.
  6. Fry for about 10 to 15 minutes on medium heat until everything gets well roasted and turns deep brown in color. Keep stirring in between to allow it to stick to the pan.
  7. Serve immediately with rice and curry of your choice.

We had it with vatha kuzhambu and rice!

Dec 19, 2011

Spinach, Apple, Walnut Salad

It was pasta night of the week. I usually make pasta one night a week and I like to pair it with a simple salad and garlic bread and call it a meal. For the salad, I combined the candied walnuts, baby spinach, shaved apple and goat cheese. I used a store bought raspberry vinaigrette which gave a nice sweet finish to the salad.

Ingredients (serves 2)
Baby Spinach - 4 cups
Candied Walnuts - 3 tablespoons
Goat Cheese - 2 tablespoons
Apple - 1
Raspberry Vinaigrette - for dressing


  1. Using a mandolin, shave the apple into very thin slices. Alternatively, use a knife to chop the apple into thin slices.
  2. In a large mixing bowl, combine the baby spinach, candied walnuts, goat cheese and shaved apple.
  3. Drizzle raspberry vinaigrette and toss well.
  4. Serve chilled!
You can find the recipe for candied walnuts - here.

Sending this to Lets cook for christmas- red and Green

Dec 15, 2011

Maple Glazed Walnuts / Candied Walnuts

I always like to try different ingredients in my salads. I like to have one sweet ingredient, be it raisins, dried cranberries, dried cherries or chopped dried prunes. I also add different variety of nuts like walnuts, almonds, pecans and pine nuts to increase the protein content. I came across candied walnuts in a restaurant and I decided to make it at home. The glazed walnuts also make a great snack!

This can be made in a matter of minutes and can also be stored for future use. The walnuts are tossed in maple syrup on the stovetop to make delicious sweet walnuts. The same recipe can be followed with pecans or any nuts for that matter. You can also add in spice powders but this time I kept it simple.

(Recipe Source: Food Network)
Walnuts - 2 cups
Maple Syrup - 1/3 cup
A pinch of salt


  1. In a non-stick skillet, add the walnuts and toast them for a minute until the raw smell goes away.
  2. Slowly add in the maple syrup and salt and with the help of a wooden spoon keep stirring, so that the maple syrup coats all the nuts.
  3. In a matter of two minutes, the maple syrup would be bubbling and would have coated all the nuts.
  4. Switch off the stove and allow it to cool completely.
  5. Store it in an airtight container and add to your favorite salads or munch on as a healthy snack!

And watch my Youtube video featuring the recipe!

Dec 13, 2011

Roasted Garlic Hummus

I love trying out the samples at the various grocery stores like Costco, Trader Joes. I always like to experiment with new products in my cooking and sampling helps to to try different food items. During one of such visit to our local middle eastern grocery store, I was offered offered to try samples of various versions of hummus. I happened to try the roasted garlic hummus and I was immediately hooked on to its taste. However, I found that the little tub of hummus was too expensive and I decided to try the same version of hummus at home. I grabbed cloves of garlic and ventured into making this delicious hummus. The garlic turns sweet and mellow when roasted and blends really well the taste of the hummus.

I have made different versions of hummus at home. And we have it with pita bread, lavash, falafels, baby carrots, broccoli and also in sandwiches. This hummus version has become our new favorite!

(Recipe Source: Closet Cooking)
Garbanzo Beans/Chickpeas - 1 cup (soaked overnight) or 1 19oz. can of chickpeas
Garlic - 1 head
Tahini - 1/4 cup
Lemon Juice - 1/2 lemon
Olive oil - 2 tablespoons
Salt and Pepper to taste

Roasting the garlic:

  1. Take a whole garlic head and chop of the head so that the individual cloves of garlic get exposed.
  2. Drizzle about 1 tablespoon of olive oil over the cloves and season with salt and pepper.
  3. Wrap the entire garlic head in aluminum foil and roast in a preheated oven at 400F for 30 to 40 minutes.
  4. Allow the garlic to cool down a bit so that you can handle it.
  5. Using a fork, slowly separate the separate garlic from the skin.

To make the hummus:

  1. Soak the chickpeas overnight or at least for 6 hours in water.
  2. Drain the water and pressure cook in enough water until the chickpeas turn soft.
  3. Add the cooked chickpeas, roasted garlic, tahini, lemon juice, olive oil, salt and pepper and pulse into a smooth mixture using a blender. 
  4. Add a little water to obtain the desired consistency.
  5. Garnish with olive oil and serve with you favorite bread or veggies.

Dec 7, 2011

Eggnog Cake

I love to shop at Trader Joes! Period.

I love looking at the various aisles filled with unique ingredients and each time I visit the store, I always pick up something new to try! With the store situated one block away from my house, you can see me lurking the store often.. I have even been considering blogging about my Trader Joes' finds! 

During one such trip to the store, I happened to notice a carton of Eggnog! I have never bought or tasted eggnogs before. I came home and researched about eggnogs and happened to learn that it was a famous holiday drink.. It is made with egg and milk and rich in calories. I even came across some amazing recipes with eggnog. During my next trip I got a carton of light eggnog which is far lesser in fat and calories compared to the regular eggnog. 

I had the idea of making a simple pound cake with the eggnog. But I was too lazy to whip up my own cake and I was also running out of time. So I made use of a boxed cake mix to make this delicious cake. Any boxed cake mix can be used for this recipe. Just ignore the recipe instructions in the box and you can make this cake in a matter of minute using just 3 ingredients.

Ingredients (yields two 9 inch round cakes or one large bundt cake)
Any boxed cake mix - 16 oz ( I used Betty Crocker's Carrot cake mix)
Eggs - 2
Eggnog - 1 1/2  cups
Eggnog - 1/2 cup (for drizzling over the cake)

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, beat together the eggs and the egg nog(1.5 cups) for about a minute using an electric hand mixer.
  3. Slowly add the cake mix in batches and beat for about 2 minutes until well combined.
  4. Grease two 9 or 10 inch cake pans or one large bundt pan or two loaf pans with cooking spray or butter.
  5. Slowly add the prepared batter to the pans.
  6. Bake in the preheated oven for about 35 to 40 minutes until a toothpick inserted comes out clean.
  7. When the cake is done, let the cake cool in the pan for about 10 minutes and transfer it to a wire rack.
  8. Drizzle the remaining half cup of eggnog over the cake. 
  9. The cake absorbs all the eggnog and results in a mist and rich cake.
  10. Serve the cake as a dessert!

The theme for this month's Sweet Punch Baking is 'Your Choice'. This is my entry for this month's Sweet Punch!

Sending this to Let's Cook- Baked GoodiesCooking Concepts- Holiday BakingA 100 Day Global Food FestivalSYF and HWS Series- Cardamom,  Jingle All The Way,  Christmas DelicacySinful Delights and Bake Fest

Dec 5, 2011

Egg Scramble with Vegetables

This is a typical weekday breakfast at my place. I make different versions of egg scrambles at least once a week. It is so easy to make and includes all the necessary nutrients to make a wholesome meal giving a great start to the day! This scramble is one such variation I made using fresh vegetables from the farmers market.

Ingredients (serves 2)
Eggs - 3
Milk - 2 tablespoons
Vegetables - 1 cup (I used asparagus, bell peppers, cherry tomatoes and mushrooms)
Oil - 1 teaspoon
Grated cheese - 1 tablespoon (optional)
Salt and pepper to taste


  1. In a saucepan, heat the oil and add all the chopped vegetables.
  2. Saute for about two minutes until the veggies turn tender and crisp.
  3. In a bowl, break open the eggs and whisk the yolk and egg whites together with the milk.
  4. Once the vegetables are done, remove them from the pan and transfer to a plate.
  5. In the same pan, add the eggs and scramble the eggs well. Cook for about two minutes, until the eggs are done. Also add the cheese and mix thoroughly.
  6. Add salt and pepper to taste.
  7. Finally add the veggies and give it a quick stir so that everything gets combined.
Serve with toast. We had ours with buttered toast, sliced avocados, potatoes and tea!

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