Love Served Daily

Cooking up Smiles..Across the Miles


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Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 

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Oats Dhokla..A healthy delight

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A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

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So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


37 Comments

Quinoa and Lentil Dosa/Crepes

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Hello..How is everyone doing..?? Would you believe me if I told you that this super crispy and delicious Dosa is made with Quinoa and Lentils. Yeah its like a power house of protein. I was impressed when I saw this recipe at Sonal’s blog. She always makes delicious and healthy stuff and everything I have tried from her blog has been a success. I knew I had to try this. And I am so glad I made them cause they turned out so good. You do not miss the rice at all and I love how healthy they are. Thank you so much Sonal for such a fabulous recipe. I will surely be making this again. 🙂

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I have followed her recipe to the T without any changes and they came out just perfect. Hop on to her blog right now, if you want to make these super healthy and yummy dosas. Here is the recipe link – Quinoa and Dal Dosa.

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Also, if you are looking to try some more Quinoa dishes, don’t forget to check out this warm and healthy Vegetarian Quinoa Chili and these delicious Quinoa and Kale Patties.

Thank you so much for stopping by. Do let me know if you try these.

See you again soon.

Much Love,

Ritu. 🙂

 

 

 

 


22 Comments

Tandoori Chicken..Indian style barbecue chicken

An old post, updated with new pics..still so delicious..!! 🙂

Love Served Daily

IMG_4499An old post, updated with new pics…still so delicious 🙂

I can’t believe summer is almost over. The nights are starting to get a little colder now which means Fall is on it way. I love the fall season as it makes everything around so beautiful. It just makes saying good bye to summer so much easier. End of summer also means end of picnics, beaches, barbecues and grills. And just in case you are looking to make something special before the summer ends, here is a perfect Indian style barbecue chicken aka Tandoori chicken for you.

Tandoori chicken is probably one of the most famous Indian dishes. Chicken is marinated with yogurt and spices and finally roasted in a tandoor or clay oven at a very high temperature. You can make it on the grill or also in your oven. It is pretty easy to put together and makes…

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Malai Chum Chum..A delicious Bengali dessert

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Hello everyone. Today I am sharing my husband’s favorite dessert. I had made it for Diwali (Yeah, in Novemeber, 2015) and this was sitting in my draft for ages. It was high time I published it. It is a popular Bengali dessert that is made with Paneer or Indian cottage cheese. I was happy to finally get it right after a lot of failed attempts. I would like to give the credit for this success to my blogger friend Garima at Cafe Garima. Her no fail Rasgulla recipe is the best one around. Her tips and tricks have helped me make some delicous rasgullas, ras malali and of course this amazing chum chum. Thank you Garima. Do check out her blog..she is truely a dessert queen. 🙂

Without wasting any time, let’s make some Malai Chum Chum

Ingredients:

2% milk – 4 cups (You can use whole milk if you like)

Lemon Juice or Vinegar – 2 tbsp

Sugar – 1.5 cups

Water – 4 cups

Orange food color – a few drops, optional

Mawa (khoya) – 1/4 cup, grated (You can also use sweetend condensed milk for stuffing, skip the sugar)

Sugar – 1 tsp

Cardamom Powder – 1/4 tsp

Sliced pistachio and dessicated coconut for garnish

Method:

  1. Boil 4 cups of milk in a heavy bottomed pan. Once it comes to boil, remove it from the flame. Wait for 2 minutes and then add the lemon juice. Keep stirring continously. The milk will start to curdle and you will notice a green whey. Add some ice cubes and let it rest for 5 minutes.
  2. Place a muslin cloth in a strainer over another bowl and pour over this curdled milk to separate the whey and paneer or chenna. Rinse it well with a few glasses of cold water. This is important to remove the lemony flavor and smell from the paneer.
  3. Tie the chenna in the muslin cloth and squeeze it gently to remove all the excess water. Hang this tied Chenna for about 20 minutes to get rid of all the excess water. This step is very important as any water residue in cheena will cause the chenna balls to break when they are boiled in sugar syrup.
  4. Once the chenna is dry and crumbly, take it out in a plate. To know your chenna is ready for use, take a small portion of this and knead it well for a minute. If you are able to make a ball of it, its ready to use.
  5. Add few drops of orange color to the chenna and knead it well with your palm till you get a good dough. Stop when it starts to leave out some fat or grease on your hands. Thats when you know its done. 10 minutes is a good estimate.
  6. Divide this doough into 10 equal parts or more if you want smaller pieces. Take a portion and make an oval shaped patty with it. Make sure not to make them quite big as they will increase in size when boiled.
  7. Now take a heavy bottomed pan and bring 4 cups of water and the sugar to boil. Once the sugar syrup has come to a boil, drop in the chenna balls, reduce the flame to a medium, cover and cook it for 7 – 8 minutes.
  8. Flip the balls after 8 minutes and cook for another 5 minutes. They are usually done in a total cooking time of 12 – 15 minutes.
  9. Once they are done, transfer them to another bowl and let them cool down to room tempearture. We will stuff them only after they are cold to touch.
  10. To make the stuffing, mix together the grated mawa, sugar and the cardamom powder. You can also stuff these with some sweetened condensed milk if you don’t have mawa.
  11. Once the chum chum have cooled down, cut it horizontaly, very gently so that it opens up like a burger and add a layer of the mawa stuffing. Close it back and do the same with all the pieces. Make sure to handle the chum chum pieces very carefully here.
  12. Finally, roll these chum chum in dessicated coconut and sprinkle some sliced pistachios. Let them chill in the refrigerator for at least 2 hours before serving. Enjoy.

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So here is how i made this delicious and beautiful dessert. Do let me know if you try this out.

Thanks so much for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 


33 Comments

Pineapple & Cherry Cake..A simple Vanilla Cake transformed

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Hello everyone. Winter in New England is not very kind. Several snow storms and bone chilling temperatures keep you trapped indoors, unless if you enjoy winter sports, which no one in our family does. Thank God for indoor playgrounds, malls and of course some wonderful friends. We get our share of entertainment in this otherwise not so interesting winters. But then again, I am thankful for the winters, cause if they weren’t any cold days, we really would have nothing to look forward to in the summer. 🙂

For today’s post I am sharing this beautiful pineapple and cherry cake I had made for a new year’s eve get-together. If you are looking for an eggless recipe to make this cake, here is my fresh fruit cake I made a while ago. The recipe below uses a simple vanilla cake and transforms it into a beautiful and delicious pineapple cake. The cake was moist and well liked by all.

Here is how I made it

Ingredients:

For the cake

All purpose flour – 1 1/2 cup

Sugar – 1 cup

butter or oil – 1/2 cup

baking powder – 1 1/2 tsp

salt – 1/4 tsp

eggs – 2 large

milk – 1/2 cup

vanilla extract – 1/2 tsp

For the frosting

Heavy Whipping cream – 2 cups (You can also use store bought already whipped cream)

Pineapple slices – 1, 20 oz., can

Cherry – canned, as needed

Strawberry or cherry jam – for filling, as needed

Sprinkles – for garnish, optional

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, salt and baking powder and keep aside.
  3. Cream together the butter and sugar and slowly add in the eggs, milk and vanilla extract. Make sure not to over mix.
  4. Gently fold in the dry ingredients and mix everything until just combined.
  5. Grease an 8 inch pan and dust it with flour or line with parchment paper. Pour in the cake mixture and gently tap it on the counter so that there are no air bubbles.
  6. Bake it for 30 – 35 minutes till a toothpick inserted in the center of the oven comes out clean.
  7. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  8. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of pineapple here.
  9. Once the cake has cooled down, we can start frosting it. Cut the cake into two layers (or three layers, if you like)
  10. Now spread some pineapple syrup from the can on the first layer. This is done to keep the cake moist and spread a layer of cherry jam and top with finely chopped pineapple slices.
  11. Cover this with the other cake layer, spread some pineapple syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  12. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with pineapple slices and cherry. Use your imagination and preference.
  13. Lastly, add some sprinkles. This is totally optional.
  14. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that is how I made this beautiful cake and welcomed the new year.

I hope this year is just as beautiful and sweet for you, as the cake above. Thanks for sticking out with me.

Let me know if you try this out.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 


39 Comments

Minestrone Soup..A healthy, winter delight

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Hello everyone…Happy New Year. I wish you guys have a great year ahead. We welcomed the new year with family and friends and it was wonderful. My little one is back to school after her holiday break and we all are slowly getting into routine. What the new year also brought for us was our first snow of the season. It was all white and beautiful and my daughter absolutely loved it. 🙂

The winter is in its full swing right now with sub zero temperatures in our part of the world. We are trying our best to enjoy the cozy nights, snow ball fights, hot chocolate and of course a warm bowl of soup. Cause hey, you can’t really change the weather, all you can do is change your attitude and enjoy what life brings to you. 🙂

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I made this hearty minestrone soup on one of these cold winter nights (Temperature 9F or -13C ) and it really lifted up our spirits. Its healthy, delicious and comforting. We relished it with some warm bread and embraced the beautiful winter night. Winter or not, this soup is delicious and can be enjoyed all year around. Lets make some…

Ingredients:

Olive Oil – 2 tbsp.

Onion – 1 medium, diced

Garlic – 4 cloves, minced

Carrots – 2 medium, diced

Celery – 2 medium, diced

Zucchini – 1 medium, diced

Chopped Spinach – 2 cups

Tomato Sauce or puree – 2 cups

Vegetable Stock – 6 cups

Boiled White or Garbanzo Beans – 1 cup, (rinse and drain if using canned)

Boiled Red Kidney Beans – 1 cup (rinse and drain if using canned)

Small Shelled pasta – 1/2 cup (Use your choice of pasta)

Salt and pepper to taste

Italian Seasoning – 2 tsp

grated cheese for garnish

Method:

  1. Heat oil in a large pot, and add in the minced garlic and onions. Let it cook for a few minutes.
  2. Add the chopped carrots, zucchini and celery and cook for about 5 minutes.
  3. Next add in the tomato puree or sauce and let it cook for another 3 minutes.
  4. Finally, mix in the vegetable stock, beans, spinach, Italian seasoning, salt and pepper and let the soup cook for at least 20 minutes, on medium flame, stirring occasionally.
  5. While the soup is simmering, cook your pasta, al-Dante. I like to cook it separately, because if you add it in the soup, the pasta ends up soaking all the liquid.
  6. Once the soup has cooked for at least 20 minutes and has thickened up to your preference, give a final taste test and mix in the cooked pasta and switch of the gas. You can also mix the cooked pasta in the soup bowl to avoid thickening of the entire soup.
  7. Garnish it with some shredded cheese and enjoy this warm bowl of goodness.

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So that is how I made this delicious soup and warmed up a very cold winter night. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂