Monday, October 29, 2007

Chili Cheese Sandwich

Chili Cheese Sandwich

I can vouch for this to be the easiest yet delicious breakfast/lunch/snack.Takes less then a like 2 minutes to make. So now when anything is this simple I am sold on it.This dish has very funny origins for me, but too personal to share but I am sure my friends who regular my blog will get a good laugh.
You can modify with a variety of breads and cheeses. You can use whole grains, white wheat and add a variety of cheese like Swiss, Cheddar, Provolone.

Ingredients

2 slices of bread ( wheat/whole grain/white)
1 slice cheese ( Cheddar/Provolone/Swiss)
1 green chili finely chopped


Process
1. remove the crust from the bread
2. Place cheese on the bread and top it with chili pieces
3. place the other bread slice on the top
4. put the above in the sandwich maker and toast till done

Cut diagonally and serve hot with Chili sauce. It has been very very hectic at work.I have about more that 200 new items yet to read from my reader and technorati. Will need a long time to catch up.

Saturday, October 20, 2007

Wait Wait Don't Tell

thats its chocolate eggs !!!
My entry for Click event hosted by the funniest and most dynamic duo in the blog world Bee& Jai of Jugalbandi. Theme for this month was EGGS !!.



Egg cakes, simple 3 steps

1. Make a hole about 1/2 inch hole in a egg

2. Remove the inside and clean with salt water and allow it to dry

3. Make a cale mix, I used to store brought Betty crooker mix, mix according to instructions

4. Fill in the dried egg shells with cake mix and bake according to instructions.

5. When cooled peel the shell off, and here come a beautiful sponge cake in perfect oval/egg shape.

6. For fun mix and match cake batter and also could dip the egg shaped cake in chocolate to make decidant choclate cover egg shaped cakes.



Step1.


Step2.

Step3.


Chocolate eggs in a nest
Click on the logo for more info on the event ,rules and the 9 yards

Friday, October 12, 2007

A Punjabi Meal - Valpapdi Sabji and Chaas

A Punjabi Meal - Valpapdi Sabji and Chaas

Change is beautiful, specially change in weather after a hot summer fall is a much welcomed season, where evenings are still mild with crisp air, with colors of leaves changing and the noise of rattling leaves but change in weather also brings colds and fevers, this whole week was a preview of the winter to come with both kids being effected by cold and fever hardly had a chance to write and read. Weekend is much waited after a hectic week not to mention I have just changed jobs.
This weekend made a typical Punjabi lunch with dried Val papdi seeds, roti and my absolute favorite Chaas or salted lassi as I knew growing up.

Had Chaas first time here in Bay area in a small restaurant called Deedee’s, this is a family run restaurant where food truly tastes home made and it’s absolutely fresh. We colleagues used to frequent it while working in Mountain View area. Afternoon lunch was always served with a cold glass of Chaas. So today’s chaas is inspired from Deedee’s.

Chaas

Ingredients
¼ cup think yogurt
¾ cup water
A pinch of salt
Pinch of cumin powder
Pinch of chaat masala

Process
Beat the yogurt with a whisk add salt and water, mix well.
Top it with a pinch of jeera/cumin powder and chaat masala.

Dry Val Papdi Sabji
Ingredients
1 cup dry val papdi (soak overnight)
1 potato peeled and cubed
1 onion cubed into small pieces
1 tomato chopped
2 tbsp ginger garlic paste
1 tbsp kasoori methi
1 tbsp garam masala
2 tbsp ginger
2 tbsp haldi

Process
pressure cook val papdi add ginger ,potatoe and salt to the water
in a pan add a tbsp of oil add ginger garlic paste and kasoori methi,fry for few seconds
add onions and tomatoes and fry
to the above add boiled and drained val papdi, garam masala
mix well and cook cover for 5 minutes
once removed from heat add ½ tbsp of lemon juice

Serve hot with roti’s ,cold glass of chaas and some farmer market's strawberries.

Wednesday, October 3, 2007

A trip to farmers market- Sun Dried Tomato Pasta, Bruschetta and Sour Dough Bread

A trip to farmers market- Sun Dried Tomato Pasta, Bruschetta and Sour Dough Bread


What can a trip to local farmers market inspire, well for me a tasty Bruschetta and whole wheat pasta with home made sun dried tomato pesto with all the fresh basil and other vegetables which are picked right off just hours before.

I am a huge supporter of local farmers market, I find it very therapeutic to walk in the market, browsing through the isles with hand written prices of the vegetable which might have been just hand picked few hours ago . Usually prices in the farmers market are pretty comparable to local stores some cases you might find them a little pricey but I don’t mind paying that extra dollar to the farmer who grew rather than the big institutions which make money out of the farmers.

I tend to go every week and there are only few more weeks before it closes for the year. My usual buys are fresh flowers, nectarines, squashes, zucchini, chilies and few bean varieties. These taste and smell extremely fresh and you can see the difference in quality.

This year as I have bragged earlier enjoyed a bounty of tomatoes in my back yard and the best part no fertilizers and no chemical were added to the soil so I do consider them partially organic.

Made sun dried tomatoes old fashioned way, cut tomatoes into slices and dried them in the sun for 2 days and Walla perfectly sundried tomatoes. Made sundried tomato pesto with fresh basil from farmers market. Also made bruschetta with bread brought from farmers market.

Sundried Tomato Pesto

Ingredients

2 cups sun dried tomatoes
1 cup basil chopped
½ cup olive oil
4 garlic
2 tbsp pepper
Salt according to taste
1 fresh tomato chopped

Process
In a food processor chop sun dried tomatoes, then add basil, olive oil, garlic, salt and pepper. Grind either course or fine depending on your liking; I ground to a fine paste.
Prepare pasta according to instruction and when boiled drain the paste and add the above pesto and mix well.

Bruschetta
Ingredients


1 loaf of bread cut into thin/think slices (I used sourdough bread and cut into think chunky slices)
To make the topping
4 cups tomato finely diced
1 cup basil
3 garlic very very finely chopped
¼ Olive oil
Pepper
Salt

Process
Dice tomato into fine pieces; add finely chopped basil, garlic, pepper, salt and olive oil. Mix well

Pre heat over to 350, brush the bread with garlic and butter (optional) and toast in the oven for 3 min till it gets crispy.Remove from the over and top with tomato topping and serve

Bruschetta and pasta are what I called comfort food,makes an excellent, easy and tasty dinner or brunch

 
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