Thursday, February 28, 2008

Happy Birthday

Happy Birthday to me errrrr my blog
Pic courtsey istockphoto.com

Its exactly been a year since I have started to blog, just seems like yesterday. This year has been a great learning experience. I am so glad to meet all the wonderful people through my blog both personally and virtually. I would like to thank my readers, co-bloggers, family and friends whose encouragement keeps me going. I have learnt a great deal from all of you. Coming year I hope to get to work on blog layout and improve upon on content.
Also this happens to be my 100th post , Yahooooooooo what a way to celebrate my first anniversary. This is to all of you whose comments, suggestions, emails and phone calls make it truly worth blogging.
Love ya,
Sreelu

Thursday, February 21, 2008

Chocolate Truffles

Chocolate Truffles

Chocolate Truffles
Chocolate makes me weak like nothing else, I absolutely love chocolates, the darker and bitter the better.I remember last year during our Europe trip man I have had the best hand made/rolled truffles in Belgium.Over the weekend while flipping channels I came across Ina Garten of Barefoot Contessa making chocolate truffles,recipe seemed simple and ingredients even simpler.So decided to give it a shot since I had a perfect reason to share them.

Ingredients
Recipe inspired by Ina Garten ( Courtesy foodnetwork.com)
1/2 pound semi sweet dark chocolate
1/2 cup heavy cream
1 tbsp prepared coffee
1/2 tbsp Vanilla extract
Cocoa powder/confectioner's sugar/grated sweet coconut
Process
1. Heat cream in a heavy pan until it just start to boil
2. chop the chocolate finely, add the cream to chocolate
3. Allow it to sit for few seconds and then with a whisk mix in chocolate and cream
4. mix it to make into a fine paste with no lumps
5. Add coffee and Vanilla extract and mix well.
6. Line a baking dish with saran wrap and pour the chocolate mix
7. cover the top with saran wrap and allow it to cool for say an hr to 2.
8. With a melon scoop make round balls and roll them onto cocoa powder and coat well.
refrigerate and serve at room temperature. These stay good for a week.
This makes for one easy and delicious home made gift.
Cannot emphasise how easy it was to make them.
Be sure to try them I am sure you and your friends would be one happy campers.

Wednesday, February 20, 2008

A Foodfull Afternoon With Perfect Strangers

A Foodfull Afternoon With Perfect Strangers

Finally the afternoon to meet perfect stranger was here, it was a bright Saturday afternoon in Sunny Bay Area. Never was I this anxious to meet people, meeting fellow food bloggers for the first time was a great experience more so because it all started so virtual, I developed a certain image/profile from their blog and now to see a person was a great thrilling feeling.


I have reputation in my circle of being the one who is always late, now not letting go of this reputation I was the last one to arrive at TC's. Never less I was put in spot and was asked to identify/connect the faces to the blogs I think I could only guess TC that because she was the host, rest was all pretty much incorrect. I cannot believe the vibe in the group, just didn't seem like we met the first time very friendly, warm and funny. After we got to sit down with a cool fruit punch made by TC and to her yummy tartlets and home made hummus, it was talking non-stop all about food and blogging in general.


One thumb rule for the meet was we would cook from each others blog, I choose to make Chaat cups inspired by taste Tinkerer, only to realize the on the day to make them that I forgot to soak moong, so had to modify a big and instead made mini puffs using puff pastry shells.



Here’s the recipe
Mini vegetable puffs
1 packet of Pepperidge puff pastry shells
4 Potatoes peeled and boiled
Hand full of coriander leaves
1/2 red onion finely chopped
1 green chili
Peas boiled (optional)

Process
Filling
1. Heat a tbsp of oil in a pan, add mustard seed when they start to splutter add 1/2tbsp of Ginger garlic paste
Add finely chopped red onion and sauté till onions turn brown
2. Now add mashed potatoes, amchoor powder, chat masala, r.chili powder, salt and mix well.
3. Add chopped coriander and remove from heat and allow to cool for 5 minutes

For puffs
1. Bake the puff pastry shells according to instructions; allow it cool for 2 minutes

Finishing
Remove the top of each shell and stuff with the potato filling and close with the shell cap.

Serve hot.

Thanks Ash for the pic, time did fly by very quickly and frankly I was very surprised that this lasted so long and was so enjoyable and fun.

The only bummer part of the meet was we missed Shankari, she my dear fell sick and was not able to make it to the meet, never the less we did make her go through the guessing game and she came out in flying colors, to which we attribute either her medicines or good luck :) .

I now pass on the baton to A-kay and let her rant about the rest of the afternoon, you can also check with TC for the first past of the meet.

Monday, February 11, 2008

Aloo Paratha

Aloo Paratha

Aloo Parantha
Cannot belive that I have not posted my staple and regular paratha yet on my blog. Growing up in a typical South Indian home Aloo Paratha was a very special and occasional food that was prepared at home. I remember vivdly the effort it took to feed Aloo parata to about 20 people during summer vacations. Growing up now I cannot but feel guilty every time I eat Aloo Paratha for all its calories and carb content, but of late realized that eating potato once in a while is good and might be healthy with moderate in-take. Read about all the goodness of Aloo at Sia's Monsoon Spice, where she sings an Ode to old tuber.
Aloo filling can be made according to ones taste and this is very versatile. I learnt this from a Punjabi aunty who helps me with cooking.
Ingredients makes about 6-8 parathas
5 small Potatoes peeled and boiled
1 tbsp kasoori methi
1/2 tbsp haldi
1 tbsp garam masala powder
1 tbsp corriander powder
1/2 tbsp red chilli powder
a pinch of amchoor (dry mango powder)
handfull of finely chopped fresh corriander leaves
and salt according to taste




For Roti
1 cup atta (flour)
salt according to taste
water for kneading
oil for shallow frying (optional)
Process For filling
1. Mix in boiled aloo and all the dry ingredients and mix well.
For Paratha
1.Mix all ingredients except water. Add a little at a time and form a soft dough. try to make this at least 30 minutes before using.
2.Always keep covered with a moist cloth, and see that the cloth is kept moist
For stuffing paratha
1.Roll a thick roti and place a small portion of the filling in the center
2.bring all the edges of the roti together and make sure that the entire filling is covered
3.and then roll into a nice round shape dusting with flour as required
4. heat a griddle/tava and place Paratha
5.let it cook on one side and then repeat on the other side
6.Add a tspn of oil to paratha and let it fry till it gets golden brown.
Serve hot with raita.
This will be my entry to sweetest Sia for her Ode to Potatoes event. Click on the logo for more info.
Update : Thanks to my dear friend Rina, I realized that I can send this entry to two other events in the blogosphere, click on the logos for more info
Firstly Click hosted by Bee & Jai , this month's theme is Flour.
And to Dhivi of CulinaryBazaar for The Potato Feast event

Friday, February 8, 2008

Blogroll & Events

Please leave me a comment if you would like your blog to be added to my blogroll.


Please specify the following


Name of blog
URL :
Specialize : ex- Food, Travel etc..
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Thursday, February 7, 2008

A Healthy Brunch - Chard Dal

A Healthy Brunch - Chard Dal



Blogging got me into trying new vegetables,foods and cusines.One such vegetable is Chard.Always saw this beautiful looking greens but never dared to make anything.But with the abundance of greens in the local farmers market and also with the un-availability of other vegetables I was kind of sort of had no choice. But once I got the green cooking it remined me of Gongura, had a similar looks and texture how ever tasted quite different. Made Chard dal and beans sabji for brunch.
Simple beans sabji, fresh grated sweet carrot and vegetable salad made with red peppers,onion,carrot, cucmber, cilantro and lime.
Excellent combination with roti's.


Beans Sabji

1 cup beans cubed and boiled in a microwave for 5 min.

take a pan add urad dal,mustard, jeera,R.chiles .

when mustard starts to splutter add beans and one tomato cut into small cubes

add salt and fry for 5 minutes.

You can add lemon if you like.



Fresh Vegetables Salad
This salad cannot be any simpler, a color ful mix of cubed red pepper, cucumber, tomatoes, r.onions, Cilantro, Lemon and a sprinkle of salt. Toss up and enjoy.

Chard Dal
1 bunch Chard finely cut
1 tbsp giner garlic paste
a small cup of Tamrind water
1 tomato chopped
1 tbsp of rice flour
For thadka
1 tbsp jeera
1 tbsp urad dal
1 tbsp mustard
8-10 Kadi patta
a pinch of hing
2-3 Red Chilies
Process
Take a pan add 1 tbsp of oil, add the all ingredients for thadka, when mustard starts to splutter
add chard, tomato and tamrind water.
2. Cook covered for 5 minutes add salt.
3. to the above add tbsp of rice flour mixed with water.
4. cook till the rawness of rice flour is gone.
Enjoy with rice or roti's

Fresh grated carrot Natures food at its best.

I have had by 7 colors today, did you ?



Sending this to Suganya of Tasty Palletes for her WBB theme Healthy eats. More info click on the logo

Wednesday, February 6, 2008

Mini Aloo Tikki Burgers With Caramlized Onions with Lemon(Nimbu) Soda

Mini Aloo Tikki Burgers With Caramlized Onions with Lemon(Nimbu) Soda

I was supposed to post this last week, but due to hectic schedule at work did not get a chance to publish the post so here it goes.

In my house hold Super bowl gets the same level of celebration like say Diwali or Pongal. Men in my house including my 3 year old are obessed with football. My kids can name all the teams, their best players and get exicted/sad when the team they choose either does a touch down or looses one, I on the other hand just watch it for the advertisement and half time show. We always have a huge crowd on Super Bowl. Most of the time its standard food like chips and Salsa and Pizza. But this time I decided to make Mini Aloo Tikki Burgers and today made a sample batch must say they were delicious. Best part of it all of this can be done a head and bugers can be assembled according own taste on the game day. This burger gets it unique taste because of caramalized onions.

For Aloo Tikki (Makes about 6-8 tikki's)
6 small sized potatoes boiled
1 green chili
1/2 tbsp rock salt (kala Namak)
1/2 tbsp Aam Choor (dried mango powder)
1/2 tbsp r.chili powder
1/2 tbsp chaat masala
handful of corriander leaves
peas/carrot optional
salt according to taste
1 cup bread crumbs (ground into fine powder)

Process
1.Mix all the ingredients in a bowl
2. Pre heat oven to 350 degrees
2. Now lay this mixture flat into a baking sheet lined with parchment paper, spread the mix evenly and top with a nice coat of bread crumbs.
3. Allow the tikki to bake for 15 minutes and then change the setting to broil and allow it to broil for 5 min.
4. once done allow it too cool and then with a cookie cutter cut out circles.

If not in the over cut into circles and shallow fry both sides on a tava.

For topping
Caramalized Onions
2 Big Red Onions cuts vetrically, heat a tbsp of olive oil in a pan when hot add the sliced onions and allow it to brown, after 3 minutes turn and brown the other side. Caramilized onion have a sweet taste and compliment the burger.
Stone ground mustard,tobasco sause, ketchup, tomatoes, Sea salt, lemon (optional), Cheese (cut with cookie cutter into slices)

Aloo Tikki


For bread, I used whole grain bread and cut them into circles using the same cookie cutter. Shallow fried bread on both sides using pam.

Now arrange the table with bread, patties and all the toppings. Each individual can build the burger according to his/hers own taste.
Serve with a cold chilled spicy Nimbu Soda (Lemon Soda)
Nimbu Soda

1 club soda
a pinch of rock salt/chaat masala/pepper/sugar.
Juice of 1 big lemon. Mix all of the above and serve chill.

 
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