Baked Salmon

Salmon is abundant here in the Pacific Northwest and is a highly popular fish. It is full of omega-3 fatty acids which is known to improve heart health. We have attempted to make it to suit our spicy Indian palates. Absolutely healthy and delicious this dish makes a great appetizer or a side.

Prep Time: 20 mins
Ingredients

Salmon fillets (cubed): 10 pieces
Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Coriander Powder: 2 teaspoons
Pepper: 1 teaspoon
Fenugreek powder: a pinch
Curry Leaves: handful
Olive oil: 3-4 tablesoons
Lemon juice: 1/2 lemon
Salt to taste

* You can use the fresh or frozen fillets. We used the frozen salmon fillets from costco.

* You could also use any fish curry masala which is one step easier to make the marinade.

* You can instead add 1 1/2 tablespoons of the fish masala, salt, pepper, olive oil, lemon juice and curry leaves.

* The oil in the marinade is key to getting a moist fish when baking else it will get very dry and rubbery. 

Mix all the dry powders. Add the olive oil and lemon juice. Tear in the curry leaves. Make a smooth paste and rub it all over the fish cubes. It's best if you can marinate for more than 24 hours. Pre heat the oven to 500 F.

Take an oven proof flat baking tray or a pizza plate. Cover it in aluminium foil. Spray some cooking oil or rub some oil before you put the fish else it might stick to the aluminium foil. Put the marinated fish cubes and bake for about 15 - 20 mins when it almost starts to brown, broil it on high for 2-3 mins and turn off the oven. It might take longer, keep a check on the fish while it bakes.

Serve hot. Squeeze some more lemon if you like.

Nachos

Superbowl is only a day away and this year the excitement has been crazy since our home team the Seattle Seahawks is playing. Go Hawks!!!

To make it more fun this super bowl party, we decided to try Nachos. Its like chips and dip all together in one big dish. What more do you need than Chips, cheese and some heat to watch the big game.

For those who want a non-veg appetizer you could give this super easy chicken wings recipe a try.

Prep Time: 20 mins
Ingredients

Tortilla Chips: 1 bag (we used little more than half )

Black Beans or Refried beans or chilli with beans: 1 can

Salsa (we used the hot chunky): 1/2 bottle

Sour Cream: 4-5 tablespoons

Guacamole: 4-5 tablespoons

Sliced black olives (canned or fresh): 4 tablespoons

Jalapenos (pickled): 3-4 tablespoons

Tostitos Salsa Con Queso / Cheesy sauce: 1/2 bottle or more 

(we used the store bought one for convenience sake)  

Mexican shredded cheese: 1/4  cup

Scallions/ Green onions (optional): 1 bunch chopped

*We used homemade Guacamole, for the recipe click here.

In a flat bottom oven safe dish spread a layer of tortilla chips. Sprinkle a layer of cheese on top of it. Meanwhile heat the beans for two minutes in the microwave. Preheat the oven for 375 F. Once the oven is ready bake for 5-7 minutes or until the cheese melts slightly. Spread the beans on top it. Add  the rest of the chips. Spread a layer of chunky salsa, olives, jalapenos. Drizzle the cheesy sauce and bake again for 5 mins. Take it out and add the guacamole and sour cream. Garnish with the scallions if you like.

Serve hot and we bet it will vanish off in minutes.

Caramel Cake

Wishing all our dear readers a Merry Christmas and Happy Holidays!

Christmas is a wonderful celebratory time of the year. It's also the time for baking goodies and eating delicious elaborate feasts or just spending some cozy time with the family. Here is a simple cake to brighten your holiday spirits. 

Prep Time: 40 mins

Ingredients

All purpose flour: 1 cup

Baking powder: 1 teaspoon

Butter: 1 stick

Eggs: 2

Sugar: 1 cup (1/2 cup for caramel + 1/2 cup beating)

Vanilla Essence: 1 teaspoon

*Making the caramel is the trickiest part. If you don't make it right it will crystallize very soon and this cake totally depends on the caramel. Of course the experienced cooks out there have no problems with that. 

Heat half cup of sugar with one teaspoon of water and let it melt until completely golden brown and bubbling. Microwave little water and add 2 teaspoons of water. It will bubble up, but stir continuously. Turn off the heat and keep aside.

Beat butter and the 1/2 cup sugar until smooth. Add one egg at a time and beat thoroughly until ivory in color. Add the vanilla essence. Sieve the flour and baking powder together a few times. Add the flour little by little and beat well. Pour in the caramel syrup slowly and beat the batter until all smooth. Sometimes, there is a chance the caramel will still crystallize looking like tit bits of caramel which is completely okay (Notice our picture of the cake batter).

Butter the dish and dust 1 teaspoon of flour so that the sides don't stick. Pour in the batter and bake at 350 F for 30 mins.

Take it out and cut the cake into slices.

Mini Cheese Cups

Mini cheese cups are a super easy appetizer you can get absolutely creative to suit your taste buds. We have shared one of the most basic and simple still so yummy that it will vanish off in a jiffy.

Prep Time: 20 mins
Ingredients

*Mini Phyllo shells: 1 box (contains 15 shells)
Sour cream: 2 tablespoons
Cream cheese (preferably flavored): 2 tablespoons
Mozzarella cheese (shredded): 4 tablespoons
Onions (chopped): 1/4 cup
Corn kernels: 2 tablespoons
Chopped spinach: 2 tablespoons
Garlic (chopped): 1 pod
Salt and pepper to taste
*Jalapenos (chopped): 1 teaspoon

* Athens brand Mini phyllo shells are most commonly available and can be found in the frozen dessert section in the  regular American groceries.

* This is a basic recipe for the filling. You can vary it with ingredients of your choice and things available in your pantry. Get creative. Sometimes we like to add the sun-dried tomatoes to this mixture. You could even add some chicken/mushroom/bell peppers to the spinach and corn. 

* Fresh/canned/pickled Jalapenos or just plain green chillies could be used . 

*Note that the cream cheese is already salted, so keep a check on the salt.

In a pan, heat little oil. Saute the onion and garlic with little salt and pepper. If you have the sun dried tomatoes, add it at this stage. Add jalapenos, spinach and saute till the spinach gets soft and cooked. Add the corn kernels and then turn off the gas. In another bowl using a spoon mix the cream cheese and sour cream. Once the veggie mix has cooled off slightly, add it to the cream cheese mix. Finally add the mozzarella and mix well.

Preheat the oven at 350 F. while the oven is getting preheated, place the thawed empty shells in a muffin tray. This is to just slightly toast the shells. When the oven is ready, fill the shells with the mixture and bake for another 10 mins or more until the cheese melts fully.

Serve hot.

Baklava

Baklava is known to have turkish roots and is developed on their tradition of layered breads. Its a rich sweet pastry made of phyllo/filo sheets filled with assorted nuts and sweetened with honey or sugar syrup. 

This recipe is shared by a dear friend who inspired us to make some of these desserts we thought could never be homemade. So go and get these ingredients and you'll be surprised how easily this mouthwatering pastry can be made in your own little kitchen.

Prep Time : 1 hr + soaking time
Ingredients

Phyllo pastry sheets: 1 box
Butter (melted):  1 cup

Filling
Nuts (chopped): 2 1/2 cups in total
* You can use different combination of your favorite nuts (Walnuts/Pistachios/Hazelnuts /Almonds)

We used the below

Walnuts (chopped): 1 cup
Pistachios (shelled & chopped): 1 cup
Almonds (though not common, we used it in our mix): 1/2 cup
Ground clove (based on taste): 1 - 1 1/2 teaspoon
Ground cinnamon (based on taste): 1-2 teaspoons
Cardamom pods (ground): 2
Powdered sugar :1/4 cup or less 

Syrup
Water: 1 cup
Sugar: 1 cup 
Honey: 1/2 cup 
Cinnamon stick: 1

* 1 phyllo box contains 2 rolls. These sheets are enough to make about 30 pieces in a 9 x 13 inches baking dish.

Boil the syrup ingredients on low heat until thick and syrupy. Turn off the gas and let it cool.

Chop the nuts together in the food processor. Add the powdered cinnamon, clove, cardamom and sugar until mixed well.  Do a taste check. It should just be slightly sweet. Set aside.  

Grease a 9 x 13 in baking dish with butter.

Phyllo dough sheets can be tough to work with. Be gentle while you peel them as it tears off easily.

Layer each phyllo dough sheet and brush with melted butter. Do not saturate, only lightly brush. If you overdo the butter, the baklava might get soggy. Continue the process till you have used 1/3rd of the total sheets.  Layer half the nut mix. Continue layering the sheets.  At 2/3rd of the sheets, layer the second half of the nut mix, but set aside a small portion for decorating the top. Finish layering with the remaining sheets. 

Cut the sheets diagonally to make diamond shapes with a sharp knife before you bake. Else it will become too crispy and will crumble when you cut after baking. Do not put the nuts to garnish until the baking is done else the nuts on top will get burnt.

Bake at 350 F degrees until the baklava is golden brown. Take it out and garnish with the remaining nuts. Let it cool and then pour the sugar-honey syrup all over. Let it sit for at least 4 hours so that the syrup soaks in completely. 

Enjoy! 

Tandoori Chicken

Tandoori chicken doesn't really call for an elaborate introduction.Originating from the royal Mughal  kitchens this dish is now an everyday name in Indian restaurants. Marinated in spices and yogurt it is baked in a traditional clay oven called the 'tandoor'. The chicken can be baked as whole or in cut pieces. We have managed to recreate these royal flavors in our home and hope you enjoy doing the same.

Prep Time
Ingredients

Whole Chicken: 1 

Marinade

Ginger garlic paste: 1 tablespoon
Turmeric powder: 1 1/2 teaspoons
Chilli powder: 5 teaspoons
Coriander powder: 2 teaspoons
Cumin powder: 1 teaspoon
Kasuri Methi /Dried fenugreek leaves: 2 teaspoons
Pepper: 1 teaspoon
Chat masala: 1 teaspoon
Garam masala*: 1 teaspoon
Oil: 4tablespoons
Yogurt: 1/4 cup
Lemon juice: 2 tablespoons
Salt to taste.
 

*Garam masala: Grind 2 cardamom pods, 1 small bark of cinnamon, 1/4 star anise and a pinch of saunf.

* We used Kashmiri chilli powder which isn't very spicy but adds the color.

* If you are making it with a whole chicken, we also suggest you make deep cuts through the  thighs, legs and breast so the marinade seeps through well.

*If you are using cut chicken pieces, couple hours of marination will do.

Mix all the ingredients listed under the marinade to a smooth paste. Marinate the whole chicken and keep it overnight. 

Just before you put the chicken in, drizzle few more drops of oil.

Pre heat the oven to 475 F. Place the chicken in a tray placed in a deeper dish with water and leave it to bake. This to prevent the chicken from burning. Bake for about an hour or more until the meat is all tender and cooked. Remember to turn it around at least once for even cooking.

Serve with some sliced onions and lemon pieces.

Cranberry Orange Loaf

Inspired by a recent Facebook post of a dear cousin with a picture of some delicious cranberry orange loaf, we decided to give it a try. The results were truly a bakers delight. A slice of this loaf which is fused with the tartness of cranberries paired with citrusy oranges is great for your next tea party.

Prep Time: 40 mins

Ingredients

All purpose flour: 2 cups

Baking powder: 2 1/2 teaspoons

Eggs: 2

Butter: 1/4 cup or 4 tablespoons

Sugar: 1 cup

*Orange juice: 1 cup

*Cranberries/Craisins: 3/4 cup

Chopped walnut/pecans: 1/4 cup

Orange zest: 3/4 tablespoon

* Fresh squeezed orange juice tastes better over store bought orange juice.

* You can use fresh or frozen cranberries. But we used the dried cranberries (craisins).

Beat the sugar and butter until smooth. Add eggs and beat until ivory. Meanwhile sieve the flour, baking powder and a pinch of salt and keep it aside. Add the orange zest and orange juice to batter.  Slowly fold in the flour and mix well until its all smooth. Coat the nuts and craisins with 2 tablespoons of flour before you add them, else they will completely sink in. Mix thoroughly and note the batter should be a little thick and not very runny.

Grease a loaf pan with butter and pour in the batter.

Preheat the oven to 375 F . Bake for about 30 mins or until the center comes clean when poked. Once done take it out and let it cool.

Optional: Mix 4 tablespoons of powdered sugar with 2 tablespoons of orange juice to make a glaze and brush liberally all over the loaf.

Slice and serve warm with tea. Bon Appetite

Chocolate Chip Cookie

Here is our try at  America's Favorite, the yummylicious chocolate chip cookie. Have them plain or dunk them in your milk coz they'll bring a smile with every little bite.

Prep Time: 20 - 25 mins
Ingredients

Whole Purpose flour: 1 cup
Sugar: 3/4 - 1 cup
Baking powder: 2 teaspoons
Egg: 1
Butter: 1 stick or 1/2 cup
Vanilla Essence: 1 teaspoon
Walnut (chopped): 1/3 cup
chocolate chips: 1/3 cup

Beat the sugar and butter until creamy. Add the egg and vanilla essence and beat well. Meanwhile sieve the flour, baking powder with a pinch of salt and keep aside. Slowly fold the flour into the beaten mixture. Finally add the nuts and the chocolate chips.  Mix everything into a smooth dough. 

Preheat the oven for 375° F. Scoop out the dough and put it on to the ungreased cookie sheet. The trick to get round cookies is to use a mini ice cream scoop. Do not flatten them out before you bake.

Bake for about 10 minutes or until the sides of the cookies are golden brown. Though the center might look uncooked, take it out and cool it down for another 15 minutes. Serve warm.
If you leave them inside the oven for longer they might turn into crispy cookies.

Dates and Walnut Cake

Inspired from a  dear friend's recipe of a Dates cake, we decided to try out a similar version that doesn't call for any eggs or  butter. Whats even better; the main ingredient, dates are loaded with iron. So pretty much, its a guilt free, healthy indulgence. Without anymore thinking, just go ahead and try this  delicious cake.

Prep Time: 45 mins
Ingredients

All Purpose flour/Maida: 1 cup
Dates (pitted): 16
Walnut (chopped):  Handful
Oil: 1/3 cup or Butter: 1/2 stick
Sugar: 1/3 cup
Milk:1/2 cup
Baking soda: 1 teaspoon
Water: 3 tablespoons

* Though we didn't use butter in the recipe, we have shown it because many of them prefer to use butter instead of oil. We have used Canola oil in the recipe.

* Please check the final batter before baking for the sugar level. We have used very little sugar because the dates brings in its own sweetness.

In the mixer, beat the oil and half of the sugar well. Add in the milk and beat once again. Add the flour to this mixture and run the mixer once again. 

Now take a deep pan and boil water and add  half of the sugar. Once its dissolved add the dates and stir for some time. When the dates are almost cooked, add the baking soda. Turn off the gas. The baking soda will fuzz up and rise. Pour this into the flour mixture and give a through run until the batter is all smooth.

Add walnuts and pour into a greased baking tray or a loaf pan and bake at 375° F for about 35-40 mins or until the centre comes out clean when poked with a knife.

Let it cool for a while before you slice it. Enjoy this with your evening cup of tea.

Nankatai

Nankatais are sweet flaky biscuits that are made mostly around festival time in India. With just a handful ingredients, you don't need to wait for a festival to enjoy these delicacies. We have done two variations on the basic recipe. Hope you like them as much as we did munching on them.

Grandma's style old fashioned  Nankatais

Prep Time: 20 - 25mins

Ingredients

All purpose flour: 3 cups

Rava / Semolina: 1 cup

Sugar: 1 1/2 cup

Cardamom pods(powdered): 4

Butter: 5 tablespoons

Oil: 3 tablespoons

                                        

Mix the all purpose flour/maida, semolina, cardamom powder and sugar. Melt butter and mix with the oil and pour this into the dry flour mix. Keep mixing till it resembles a pie crust mixture which is very crumbly. Then shape them into small balls and bake  in a greased  tray at 375° F for about 15-20 mins. When they turn into a lightish color and get cracks, they are done. Make sure they don't burn. Cool them and enjoy these snacks at anytime.

Nankatais with a  choco twist

All purpose flour: 3 cups

Rava / Semolina: 1 cup

Sugar: 1 1/2 cup

Cardamom pods (powdered) : 4

Butter: 4 tablespoons

Oil: 2 tablespoons

Milk: 1 tablespoon

Coco Powder: 1/2 teaspoon

With the same base dough, you could make it a little more fancy by altering the ingredients a little. So to the previously mixed dough (maida, semolina, sugar, cardamom powder, butter, oil) add a little milk and baking powder and make a smooth dough. Take out 1 teaspoon of this new dough, mix in the cocoa powder. Make tiny balls of these brown dough and keep aside. With the remaining white dough, shape them into balls and slightly flatten then in your palms and press the centre with your index finger. Now press the lil choc balls in this centre to get a nice pattern.

Bake them in a greased tray at 375° F for about 15- 20 mins.

Enjoy once they are cooled.

Banana Chocolate Chip Muffins

Every time we buy bananas, we think of posting something like banana bread or banana muffins but never end up doing it. However better late than never, thanks to one banana that has been crying out loud for quite a few days now has given way to this recipe. We are sure that your kids and all the sweet teeth in your house will relish this treat anytime of the day.

Prep Time: 20 mins
Ingredients
Ripe Banana: 1
Butter: 1 stick / 1/2 cup
Sugar: 3/4 cup
Egg: 1
All purpose Flour: 1 3/4 cup
Baking Powder: 2 teaspoons
Milk: 1/2 cup
Chocolate Chips: handful
Walnuts: handful

Beat butter, sugar and banana until smooth. Add the egg, milk and beat it well. Sieve the all purpose flour with the baking powder and keep aside. Add the sieved flour and mix the whole thing until absolutely smooth. Mix in the chocolate chips and walnuts. Scoop the batter into the greased muffin tray or into the muffin paper liners. Make sure the muffin tray pockets are only 3/4th filled to prevent overflow. Sprinkle a few oats to get a nice toasty feel to the muffin.

Pre-heat the oven to 350° F. Bake until the muffins rise up fully and the center comes out clean when poked with a knife. Enjoy it as an evening snack or as a breakfast t0 go.

Thanks Sarah of Vazhayila for giving us the Sunshine award.
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Stuffed Baingan Bake

The eggplant with its striking deep purple color is rich in potassium and is a common harvest in our tropical country. It is amazing to see its varied use in the different state cuisines within the same country. Here is a very fast and healthy recipe that can be served as an appetizer or a side.

Ingredients

Small sized Eggplants/Baingan: 5-6
Onions (finely chopped): 1/2 cup
Tomatoes (finely chopped): 1/2 cup
Ginger-garlic paste: 1 teaspoon
Green Chillies (finely chopped): 2 teaspoons
Coriander leaves/Cilantro (chopped): handful
Jeera/Cumin seeds: 1 1/2 teaspoon
Turmeric powder: 1 teaspoon
Chili powder: 1 teaspoon
Coriander powder: 1 1/2 teaspoon
Garam Masala: 1 teaspoon
Curry/Chicken masala (Optional): 1 teaspoon
Chat Masala: 1 teaspoon
Salt to taste
Pepper to taste
Oil

Cut the eggplants into halves and scoop out the center (the seedy part) with a spoon. Keep this center aside for the filling. Rub the bowl like eggplants with salt, pepper and some oil. Heat some oil in a pan, splutter the jeera seeds. Add ginger-garlic paste, chopped green chillies, onions and saute well. Add all the dry masala powder and mix while also adding in the scooped out seedy part of the eggplant. Stir well, add chopped tomatoes and adjust the salt and spice levels. Throw in the chopped cilantro and give a final mix. You can use this filing alternatively as a sabzi.

Stuff the eggplants with this filing. Drizzle some oil over it and bake at 350 for about 15-20 mins till the eggplant is nicely cooked on the outside.

Enjoy it hot with rotis or rice.