Dates Biscuits

What I used:

All purpose flour / Maida : 1 cup
Sugar : 1/2 cup
Butter : 1/2 cup
Baking Powder : 1 tsp
Milk : 2 to 3 tbsp
Dates : 6 to 8

How I did:

• Preheat the oven to 325 F.
• Chop the dates into very small chunks.
• Sieve maida and baking powder and combine sugar to it in a bowl and mix thoroughly.
• Add chopped dates and melted butter and knead into a soft dough.  If it doesn't form into a proper dough, add little milk.
• Divide the dough into lemon sized balls.
• Grease a baking tray with some butter and arrange the balls leaving enough space between each of them to avoid sticking to each other. 
• Gently press and flatten the balls a little with your fingers.
• Bake for 12 to 15 minutes or till the edges turn to golden brown.
• Remove from oven and let cool for 10 minutes on the baking tray.
• Let cool completely before serving and storing. Store in an air tight container.

Watermelon Cone Sundaes

What I used:

Ice cream cones : 4
Watermelon : 4 scoops
Kraft Easy Cheese frosting
Vanilla ice cream : 1 /2 cup
Miniature chocolate chips : a few
Ice cream sprinkles : a few

How I did:

• Arrange ice cream cones on serving plate.
• Scoop vanilla ice cream to the bottom of the cones just to the level of the cones.
• Place an ice cream scoop of watermelon onto the cone.
• Pipe with easy cheese frosting.
• Place a small scoop of vanilla ice cream on the top.
• Sprinkle with ice cream sprinkles or miniature chocolate chips and serve immediately.

Sweet Potato Fry - Sweet and Simple

What I used:

Sweet Potato : 2 medium sized
Kasoori Methi : 2 tbsp
Salt : as required
Red Chilli Powder : 1 tsp or as required
Dhania Powder : 1/4 tsp
Garam Masala Powder : 1/4 tsp
Mustard Seeds : 1/4 tsp
Cumin Seeds : 1/4 tsp

How I did:

• Wash, peel and cut sweet potatoes into small cubes and put them in cold water until you transfer them to the stove.
• Heat 2 tbsp of oil in a kadai on medium high flame, add mustard and cumin seeds.
• When the seeds splutter, thoroughly drain the water from the sweet potato cubes and add them to the kadai.
• Cook uncovered for two minutes stirring occasionally.
• Add salt, kasoori methi and put the lid on.  Stir in between and cook till the sweet potatoes are cooked enough but not mushy.
•  Just before switching off the stove, add all the spice powders according to your taste.
•  Serve with plain rice.

Cabbage Kofta curry

What I used:

For the Kofta:
Grated Cabbage : 1 cup
Grated carrot : 1/2 cup
Besan (Gram flour) : 2 to 3 tbsp
Salt : as required
Red chilli powder : 1/2 tsp
Garam masala powder : 1/4 tsp
Oil : for deep frying

For the Gravy:
Chopped onions : 1/2 cup
Chopped tomatoes : 1/2 cup
Red chilli powder : 1 tsp
Salt : as required
Chopped coriander : 2 tbsp
Coriander powder : 1/4 tsp
Garam masala powder : 1/2 tsp
Pepper powder : a big pinch
Ginger garlic paste : 2 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chillies : 1 (broken into small bits)

How I did:

• In a bowl take grated cabbage, grated carrots and salt and mix together.
• Squeeze as much water as possible from the mixture and keep the water separately.  You are going to use it for the gravy.
• To the mixture, add besan, red chilli powder, garam masala powder and the required amount of salt and combine thoroughly.
• Divide the mixture equally and make small lemon sized balls.
• Heat oil in a kadai on medium high flame and deep fry the balls till golden brown color and drain them on paper towel.
• Take another kadai and do the tadka (heat a tbsp of oil and add mustard seeds, cumin seeds, urad dal and red chillies.)
• When the seeds crackle add chopped onions and ginger garlic paste.
• Once the onions turn translucent, add chopped tomatoes.
• Cook covered till the tomatoes are well cooked and become mushy.  
• Add the water which has been extracted by squeezing cabbage and carrots.  If required, add some more water, salt and the all the spice powders.
• Once it is boiled and becomes a thick gravy, follow your tastebuds and adjust the spices.
• Keep aside a little of chopped coriander for garnishing and add the rest to the gravy.  Switch off and transfer to a serving dish.
• Add the koftas just before serving as they tend to become soggy very soon.
• Garnish with chopped coriander and serve with rotis or plain rice or flavored rice.

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French Toast

What I used:

Eggs : 2 nos.
Milk : 1/2 cup
Bread slices : 4
Sugar : 1 tsp
Salt : a pinch
Maple Syrup : for serving
Butter : for serving

What I did:

• Beat eggs in a bowl.  Stir in milk, sugar and salt and whisk until well blended.  Transfer to a shallow bowl or plate.
• Heat a nonstick pan on a low flame, grease some butter.
• Dip each bread slice into the mixture and allow it to soak for a few seconds.  Carefully turn to the other side, scraping any drip to the edge of the plate and soak it for few more seconds.
• Soak only the number of bread slices you want to cook at one time.
• Place the bread slices on the pan.  Fry on both the sides until golden brown, flipping in between.
• Serve with syrup and butter.

Tip:  Prepare the toasts the day before and warm them up in a toaster the next day.  That way they turn crispy and not soggy.

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Brown Rice Pilaf

What I used:

Brown Basmati Rice : 2 cups
Mixed Vegetables : 1 cup (Potatoes, carrots, corn, peas.  Wash, peel and cut potatoes and carrots into small cubes.)
Onion : 1/2 (Cut into thin slices)
Green Chillies : 6 to 8 (slit lengthwise)
Chopped Coriander : 3 tbsp
Cardamom : 6
Cloves : 6
Cinnamon : 1 inch piece
Shahijeera : 1 tbsp
Ginger garlic paste : 1 tbsp
Water : 3 1/2 cups
Oil / ghee : 2 tbsp
Salt : to taste

How I did:

• Wash rice and soak for half an hour.
• Heat ghee in a pressure cooker on medium high flame, add all the spices.
• When they start to crackle, add green chillies, onions and ginger garlic paste.  Saute till the onions turn translucent.
• Add the vegetables and saute for few minutes.  Add chopped coriander and mix.
• Add salt and rice and combine well.  Let fry for a minute and add 2 cups of water.
• Adjust the salt and cook covered with whistle for upto 3 whistles.  
• Alternatively use an electric cooker.  The entire process can be done using a vessel of an electric cooker.  Once the water is added transfer the vessel to the electric cooker and cook till done.
• Serve with raita.

Roasted Soybeans

While we were on flight from Sanjose to Portland, the crew on the Alaska Airlines gave us a snack mix which included bbq soybeans.  I loved them so much that I wanted to try them immediately after I landed in Portland.  As I was on the verge of settling down in Portland, it took some time for me to search for bbq soybeans recipe over internet but couldn't find one.  Finally I roasted them in the oven and they turned out exactly the way I tasted.  Tossed with some Indian spices, these were awesome.

What I used:

Soybeans : 1 cup
Olive Oil : 2 tbsp
Salt : as required
Red chilli powder : 1/2 tsp or as required
Dhania powder : 1/4 tsp
Garam masala powder : 1/4 tsp

How I did:

• Soak soybeans to the tooth for 8 hours or overnight in enough water.  Alternatively boil them in water for 5 minutes and leave them for 1 or 2 hours.
• Rinse and strain the soaked soybeans in a colander.  Leave for half hour so that any water left out is strained.
• Preheat oven to 400 deg F. 
• Transfer the soybeans to a bowl and mix salt and oil to them.
• Take an oven safe tray which has sides so that its easy to stir in between.  Evenly spread soybeans on to the tray
• Bake for about 30 min stirring in between after every 10 min.  Bake time varies on the amount of water left in soybeans. They are ready when they turn to golden brown.
• Let cool for 5 minutes and transfer to a serving bowl and toss in the spice powders.
• Serves as a nice snack.  Avoid spices if doing for kids.