CHAYOTE, BEET AND BEANS GRAVY WITH PLATE IDLIS !!

As I promised last week,no deep frying involved at all this week! These recipes are from my Mysore grandmother as she makes them in her kitchen.Most of south Indians are probably familiar with it but some of you may not.Try some of my favorite dishes anyway.You can also serve plate Idlis with chicken or any non-veg curries.If you don't have plate Idli stand or Dhokla stand as they call it,you can get it here.

Some of you still can't get access to my blog,sorry about that.I thought it was because my new Template but it's the browser problem,Mozilla,Netscape and Firefox works as I heard from other bloggers.I reported this to Google but recieved a std reply.There are 4 comments 'stuck' in my Dashboard as well,don't know how to get those published either!Hmm..!!Anybody?! Help!!:))

Menu this week:
Chayote Gravy,
Beetroot Palya,
Yard long Beans-Potato Kootu,
and Plate(Thatte) Idlis.

Chayote or Chow Chow:

Both the fruit and the seed are rich in amino acids and vitamin C. The tuberous part of the root is starchy and is both eaten by humans and used as cattle fodder.The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.(WIKI)



Chayote or Chow Chow Gravy:


You Need:
Peel,wash and chop 3 Chayotes into cubes and cook in 1 cup water in the microwave until soft but not mushy..Chop 1 tomato chopped,cilantro,1small onion minced,1/2" ginger grated,1 tsp Ghee.

How To:




Grind:1/4 cup coconut,1 garlic,2 dry red chillies, 1/2 onion,1 tbsp coriander seeds,4-6 pepper corns,1" cinnamon,2 cloves,1/4 tsp Fennel seeds,turmeric,few curry leaves with little water until smooth.Keep aside.





Heat 1 tbsp oil,add 1/2 tsp mustard seeds,onion and ginger,1 red chilli,fry until reddish.Add tomato,fry until soft.Put in Chayote with it's water and ground masala,simmer until little oil shows on top and gravy thickens.Sprinkle cilatro and add 1 tsp ghee.That's it.Tastes better next day.Microwave until you get thickish sauce.




Beets:



The various table beets contain significant amounts of vitamin C in the roots, and the tops are an excellent source of vitamin A. They are also high in folate, as well as soluble and insoluble dietary fiber and several antioxidants.Beetroot is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content of sugar in beetroot is no more than 10%. (WIKI)



Beetroot Palya(as we call it in Kannada):
This recipe is from my grandmother,which is our favorite way to cook Beets.It goes well with all the rice dishes and even with Chapatis and parathas as well.Tastes better next day as the spices blend into the beets.


How To:


Peel and chop 3 Beets into small cubes with it's leaves and cook until soft with some water.Keep aside.Toast and powder the masala,keep it ready.Heat 1 tbsp oil,add 1/2 tsp mustard seeds,1 red chilli,2 tbsp Chana dal,when reddish add 1 chopped onion and turmeric.Fry until soft and add cooked beet with leaves and simmer.






Spice powder:Toast 2tbsp Coriander seeds,2 tsp cumin seeds,2-4 red chillies,4-6 pepper corns,1/4 tsp Fenugreek seeds,2 tsp each chana dal and urad dal,1" cinnamon,2 cloves,pinch of hing and powder.Add to the boiling beet mix along 1 tbsp tamarind juice,salt,let it simmer.





To Grind: 1/4 cup coconut fresh or dry,1tbsp poppy seeds,1 tbsp yellow roasted chana dal,few cilantro and curry leaves,1/4 onion,1 garlic to a smooth paste with little water.Take it out.Turn down the heat to low,add masala to the beets on the stove and mix well,simmer.





Must do this on the low heat to prevent curdling of Coconut.Adjust the salt,chilli and tamarind,simmer until oil comes up.You are done.Keep it in the fridge overnight and microwave until thick and hot next day.





Yardlong Beans:




They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.For a serving of 100 grams,there are 47 calories,0 grams of total fat,0 mg cholesterol,4 mg sodium ,8 grams of total carbohydrates (2% daily value), and 3 grams of protein (5% daily value). There is also 17% DV vitamin A, 2% DV iron, 31% DV vitamin C, and 5% DV calcium.(WIKI)




Yardlong Beans-Potato Besan Kootu:
(I forgot to take the photo of this dish separately!)


How To:
1. Wash,cut 1 bunch of yard long beans(about 3 cups) to 1" pieces and cook with 1 cubed potato in the Microwave or pressure cooker until done.Keep aside.
2. Heat 1tbsp oil,add 1/2 mustard seeds,2 tsp Urad dal,1 medium minced onion,2 minced garlic until reddish.
3. Add 1tbsp coriander seeds powder,2 tsp cumin seeds pd,1/2tsp chilli pd, 2tbsp Besan(Chickpeas flour),stir-fry for 2 mins until raw smell from Besan disappears.Add 1/4 cup sour cream or yoghurt mixed with 1/2 cup water,simmer stirring all the while.
4. Add cooked beans with it's water,salt,and cilantro,simmer for 5mins.If it's too thick add little water but it's supposed to be semi-dry,not too much gravy.
5, This dish tastes great with Chapatis too.

Here is a thinner plate Idlis(batter filled 1/3rd of the plate) with Beans and Chayote side dishes:


Plate Idlis: Tutorial!! :)
These steps are only for new cooks who are still trying to cook, with my tried and tested proportions of rice and dal which works for me. Thatte Idlis or Plate Idlis are the staple around Hassan and Mysore in Karnataka in southern India.In Mysore,my grandmother uses a wicker or bamboo baskets,lines them with muslin cloth and pours the batter and steams them.You cannot get those baskets and make those delicious fluffy Idlis here in US!I use a stainless steel plate Idli stand which will do job for me nicely! Here is how to I make Plate Idlis!:))

How To:


Soak 1 1/2 cups Long grain rice,1/2 cup Converted rice(half/par-boiled rice) in a bowl with lots of water.In another bowl,soak 3/4 cup Urad dal,1 tbsp Fenugreek seeds with water over night or atleast for 6hrs.Wash rice,drain and grind coarsely like semolina with very little water and put in a bowl.




Now,wash,drain and grind Urad dal,fenugreek seeds with enough water to a smooth paste.Add to the bowl with ground rice and mix both thoroughly.Make sure batter is thick and sprinkle the top with 1 tsp salt.Cover and let it ferment over night in the oven with the pilot light on in winter.






In summer,you can keep it outside to ferment.Do not mix it until morning.When fermented well you will see the batter risen to double the volume with little sour smell.Don't let it ferment too long until you get a very strong sour smell!Mix the batter well adding salt if needed and 1/2 tsp Baking soda.Take out all the plates out of the stand,spray lightly with oil,pour 2 ladleful of batter,not more than 1/3rd of the plate,repeat with all the plates.Stack them on the stand and lock.







Add about 2" of water in the pressure cooker and let it boil on medium hot heat.Lower the stand into the cooker and cover with lid and lock.Do not put cooker weight on top.






Wait until you get a steady stream of steam comes from the cooker nozzle on top like in the photo below.(Did you see that? Look closely on the black background on the stove!:D)





As soon as you see the steady steam,turn on the timer for 10 mins and go do something else.Do not try to peek and put your face your in the steam.You get a real very bad facial if you do!STAY AWAY!!:D When the timer goes off,turn off the heat.DO NOT try to open immediately.Wait till the steam disappears and cooker goes silent.



Open the lid,take out the stand carefully with a kitchen towel.Unlock,take out the plates and with a dinner knife slowly loosen the sides of the Idlis like you do for cakes.Pick up the Idli and put it on the cooling rack.Repeat with others.When cools,store in a Tortilla warmer.You can reheat in Microwave covered with two plates when you are ready to serve.






Note:If you want thicker Idlis,fill the batter halfway up to the plate.We prefer thinner plate idlis at home, with plates 1/3rd filled with batter.Either way,tastes great.Soft Idlis is all in the fermenting process.Let the batter double in amount overnight.Leftover batter makes excellent Paniyarms,Masala Thatte Idlis and Uttappams.




Here are the regular Idlis in it's regular Idli stand using the same Thatte Idli batter and the same method as above, ready to be steamed:


Another great combo of Dry Aloo Bhaji and Chana Dal Chutney and thicker Plate(batter filled halfway in the plate) Idlis!


That's it!! Enjoy the Idlis with all those or any one of the side dishes above!:))

Here's a delicious dish I tried with Idlis:
Deepa of deepa-cook's delectable Brinjal-Potato in Tamarind Gravy :


Have a great weekend and enjoy the Super Bowl! Usually,Super Bowl is a Mexican night for us with Taquitos,Seven layer taco salad with Guacamole, Quesadillas etc which are all in my blog already! I have no idea what I will be cooking for next week. So have fun,see ya later!!:D

VEG RISSOLES WITH GINGER CHUTNEY,SHEPHERD'S PIE AND A MeMe !

Remember last week I told you we are having a warm winter,in high 60F here in NC Piedmont area. A big oops!! I spoke a little too soon! GOD smacked me on the head and said "Don't gloat too much woman, take that!":D:D

But snow didn't stick around for long though!Blue Ridge mountains on the West and North protects the central NC from any severe weather.We just got some rain,may be about 1" snow and little icy rain on Sunday!That's all,back to 50F again!

Picture taken on last Wednesday afternoon:


Look what happened on Thursday morning's "BIG" storm!!:D

Just wanted to share these photos with you! Yeah! All that Snow disappeared next day and back to the first photo now!!

Anyway,lets get on with the business,shall we? Would you like some veg Rissoles with a tasty tangy ginger Chutney and a non-veg comfort food, full of Protein and Carb ? If yes, you are in the right place!Come on in and enjoy!:)

What's cooking this week?!
JFI-"GINGER"-Veg Rissoles with Ginger-Peanut chutney,
A British dish- Shepherd's Pie,
A MeMe: "10 things to define me!"

I will start with my contribution to JFI-Ginger for Feb hosted by Rosie of "whatstherecipetodayjim". Thank you for hosting Rosie.To learn more about Ginger click here! I have made veg Rissoles including lots of ginger.You can't go more "Gingery" than this dish!:D !

Rissoles are basically burgers or patties usually made of ground beef or lamb and rolled in bread crumbs,pan-fried served with condiments and a salad.I have made it vegetarian which turned out be delicious as you can see! The rissole is also a popular fried snack in Southern-Ireland, especially in the county of Wexford, where the potato is boiled, mashed, mixed with local herbs and paprika, battered and served with chips(French-fries), and/or chicken or battered-sausages.(Info:WIKI)

Plantains-Potato-Splitpeas(Chana Dal) Ginger Rissoles with Peanut-Ginger Chutney topped with more Crisp Ginger!:D

I have used Plantains,potato and lentils to make pure vegetarian Rissoles with lots of minced ginger which gives you a wonderful flavour to this crispy shallow fried patties to serve with Ginger-Peanut chutney. Try it and I am sure you will love the flavors.

How To:


Peel,cube,wash and cook 1 Plaintain,1 medium red Potato in water until soft.Drain and keep it aside.Now cook 1/4 cup Chana dal(split peas) until soft and drain.In a big bowl,add all the cooked plantain,Potato and dal(lentil),salt. Add all the ingredients given below to this.





Add 1 minced onion,3 or more chopped red or green chillies or chilli flakes,2 minced garlic,1 1/2" minced fresh Ginger,Cilantro,2 tsp Cumin powder,1 tsp Coriander powder,1 tsp Garam Masala,1 tbsp Corn starch,2tbsp plain bread crumbs,and mash all these to a smooth paste.







Or put it through blender without water.Do not process too much orelse it gets stringy.I used my new KitchenAid food grinder gadget and it works beautifully as you can see. I love it!:))






Meanwhile, take 3" long ginger,julienne(cut thin long strips) and fry in oil until very crisp and golden.Drain on paper and keep in a seperate plate to garnish later.
Take out the ground or mashed Rissole dough and knead it gently.





Divide the dough into 6-8 balls, flatten and shape into ovals. If the dough is too soft you could add more bread crumbs or soaked,squeezed bread slices.If it's too crumbly,add little milk to make it easier to roll ovals.








Keep them covered in the fridge to chill for 30mins.Heat about 2" of oil in a pan to 375F or on medium high and slowly slide in 3 at Rissoles at a time and fry until golden.





Flip carefully and repeat the same on the other side.Make sure oil is hot to prevent oily Rissoles!Take them out and drain on the paper towels spread on a cooling rack so they don't soggy underneath.Now, prepare some chutney!!:)






Peanut-Ginger Chutney:
Roast 1/2 cup Peanuts,3-4 dry red chillies or chilli flakes,2 tsp Coriander seeds,1 tsp cumin seeds, in 1tsp oil.Grind all these in a blender with 1/2" fresh ginger,1/4 tsp sugar,2tsp tamarind or 1 tsp lemon juice,cilantro,salt to a smooth paste.Adjust the salt and lemon juice and serve topped with crisp-fried julienned ginger.




Serve crunchy Rissoles with a salad,(Dinner rolls if you like) with chutney sprinkled with crisp-fried ginger.You have a whole meal with Protein,carb and lot of ginger flavor!!YUM!!

Shepherd's Pie!
Shepherd's pie is a traditional British dish. It is made with a bottom layer of ground beef or lamb in gravy covered with mashed potato and a layer of cheese(Optional). When we lived in England,this was regular our Sunday dinner.It is still our favorite dish although I don't make it every Sunday anymore!


It is a great comfort food with meat and potatoes all in one dish! I always add some veggies too.Vegetarians can skip the meat and make it in the same way with lots of veggies or Soy grains.Hope you do,it's delicious! Don't forget to serve with a salad!:)

How To:


Heat 1tbsp butter,saute 1 minced onoin,1 garlic minced,1/4 cup grated carrots,1/4 cup of green bell pepper,1 tsp flour.When reddish add 1lb ground beef and saute until brown.Add 1tbsp Ketchup,1 tbsp Worcestershire sauce,salt and pepper,1/4 cup beef broth or stock and simmer until thickish gravy left on the bottom not too runny.



Add 1 tbsp parsley,some paprika,mix and keep aside.To make mashed Potatoes:Follow mashed potato pack instruction to make about 3 cups of mashed Potatoes or Cook 3 big potatoes until soft,peel and mash with 1 tbsp butte,1tsp garlic pd ,1/2 cup fat-free Half and Half ,some Chives and salt to a smooth thickish paste.




Layer ground beef in a casserole dish.Top with mashed Potatoes in big lumps on top and smoothen to cover the beef or do like I did,put it in a icing bag and pipe on the top of of Beef.Heat the oven to 375F. Now, sprinkle 1/4 cup Parmesan or Cheddar cheese on top of the Potato layer,and some coarse pepper.







Put it in the oven and bake for 25-35mins or until the top is golden.
Note: Do not burn the top.Take it out and serve with a salad.There you go,a beautiful looking tasty Shepherd's Pie is ready to serve!!Make it veg or non-veg!




A MeMe!!!"Ten things that define my style!"
I am tagged by beautiful Starry Nights !!
Here are some more about me as if you don't know my style already?! Too much sharing going on here people.Okay, I will make it REAL short,I promise!:D

1. I love my home and Family.
I define myself as a good wife and a mother.I am proud of my home and whatever we have.I have two good kids who work hard for their grades and honest.My husband is a workoholic and enjoys what he does.I am proud to be part of all of these people.
2. I am not ambitious.
Some people ask me "where do you want to be in 5yrs?" and I tell them wherever life takes me,I will be there!:D I don't crave for achievement or recognition or accolades.I do have a sense of duty which I carry out honestly and give my 100%.
3. I am a simple and low maintenance woman!
I have never desired for anything designer ever in my life!I don't care for designer clothes,cars,homes ,shoes or Prep schools for my kids.But I do like good well-cut clothes though no matter what labels they come with and little things like Gadgets makes me very happy the whole day!:D
4. I love reading and a little bit of music too.
Any book of any kind on this planet will do for me.I love them all although I am suffering the consequences of all that reading by having to wear a thick Myopic glasses!:D I am the kind who reads Graffitis on the dirty walls and read whatever they have written in the public restrooms with glee!!
I like soothing music like Jazz or old Hindi songs,not into Mettallic rock or Hip Hop!I like to hear the HipHop beats and rhythm but I don't understand what the heck they are singing about really.I need my kids for translatation!:D
5. I am positive and happy most of the time.
I think I have inherited my dad's positive thinking and coping skills.When tough situation arise I am the one who rises up to take charge.Yeah,sometimes little things in life or mean people get me down but I have recovered quickly in the past and will in future.I love life and the Sun shine on my face!:))
6. I love all shades Blue and Red.
I love colors and I enjoy colorful dishes,cloths and nature.I particularly love Blue and Red.Vibrant and soothing colors!:))
7. I don't idolize people:
It's one thing to "like" the leaders and those filmy heroes and heroines but whole another thing to go all crazy over them and try emulate these people!They all look great on screens and as leaders but I think only their immediate family know them who they really are.No!! I don't think anybody deserves my hero worship, I rather like what they do publicly to some extent!That where it ends.
8. I love nature.
Any season for that matter, I love them all.If I have to choose,I prefer Spring and Fall!Colors ,flowers and birds ,they all come back to me.Heaven on Earth!!I love anything or anywhere peaceful, I don't like too much noise or loud people either.My home is so very quiet most of the time,neighbors think we were away on vacaton!!:))
9. I have a dream too!:))
You know it!! Yes!! One day I would love to buy a little home by the water and die there in peace!Not a huge one but just small enough for two people!!:D Hope that day will come soon but if it doesn't ,that's okay too!:)
10. Finally, what do I hope?!
I hope my kids' hopes and dreams come true too and they lead a happy and peaceful life with or without their life partners.I hope they find their true loves and desires fulfilled and they are a source of joy for us parents!That's all we want out of them!:))

That's my style!! Now,I tag anybody who wants to take it up!It's short and sweet.Go ahead and do it gals,let me know what defines you!!

Have a great weekend and I will see you next week with Plate Idlis with side dishes,absolutely no deep frying involved!:)

WINTER MUNCHIES !!

Hello everybody, we have a warm winter going on in here in North Carolina Piedmont but cold is moving in!:D Oh well! here are some winter munchies to enjoy the cold weather while it lasts anyway.Some veg Sankranti dishes and some are non-Indian(HUH! broke my promise already!:D) non-vegetarian! Go ahead, pick your choice,smile and enjoy.Life is too short to be sad,worried and deathly skinny folks!!:D

This week's Menu:
Sankranti Goodies:Coconut-Carrot Burfi,Savory Pongal, Kanda Pakode with Raita.
Mediterranean/Middle East Falafel in Pita,(akin to Indian Dal vada)
Jumbo Lump Crab Cakes with Spicy Remoulade Sauce.
And,Susan's Fettuccine Alfredo and Linda's Sixteen Bean Soup and others at 'Aroma'!

Some dishes I made for Sankranti last Sunday:
Sankrathi is also celebrated as a beginning of Harvest season.My both grandparents' celebrate it grandly as they are land owners.We didn't with as much enthusiasm at my parents' home though.My grandfather always teased my father who was a District Judge as "he gets his harvest every month anyway,so he doesn't have to celebrate Sankranthi!":D Only if he knew how hard my father worked for that "monthly harvest!" Here in US,Diwali and Shiv Ratri are the only two festivals we are really interested!:)

Coconut-Carrot Burfi:


How To:Add 1 cup grated Carrots,2 cups Coconut,2 cups milk,boil until milk reduces to half.Add in 1 cup or more sugar,boil until thick.Drizzle in 2-3 tbsp Ghee as it leaves the sides of the pan and looks lumpy.Add 1 tsp Cardamom pd,mix and put into a greased plate and flatten. Sprinkle and press toasted Almond slivers on top and cut into 10-12 squares.

Savory Pongal/Ven Pongal:


Heat 1/2 tbsp each oil and ghee,add 1 bay leaf,1 red chilli, pounded masala,saute for a min.Add 1/2 cup Masoor(Red Lentils) or Moong dal saute until it's reddish.Add 1 cup long grain rice saute for a min and add about 3cups of water,1 chopped Tomato,turmeric,boil for 5mins and reduce heat to simmer.Cover and cook until done,or you can microwave all.Add salt,cilantro,toasted Cashew nuts and mix well.
Masala:Toast 1" cinnamon(Dalchini),2 dry red chillies,4-6 Peppercorns,4 cloves,2 tsp Cumin seeds,1/2 tsp Mustard seeds lightly and pound coarsely.


Serve: with Yogurt-cucumber-carrot raita and Onion Pakoras.

Note:I used Masoor dal (instead of Moong dal which is traditional dal to use in Pongal),it gives the dish a nice pinkish color.You can also cook rice and dal seperately in the microwave and then season it and mix well.Cooking both together sometimes makes it mushy similar to Rissotto.It's up to you.

Erulli(Onion)Pakodas (Kanda Pakode):

Cut 2 big Vidalia onions into thick slices.Sprinkle 1/2 tsp salt and let it sit for 20mins.Squeeze the onion slices,discard water and put it in a bowl.Sprinkle 1 cup Besan(Chickpea Flour),1 tbsp rice flour,1 tbsp cornstarch,chilli flakes or 2 green chillies,cilantro,1 tsp cumin seeds,1 tsp pounded coriander seeds,1/2 Ajwain seeds,1/2 tsp baking soda to the onion and mix well squeezing the onions to release the water,adjust the salt.Don't add water unless it's too dry.If it's too wet,add little more besan just enough to cling to the Onion slices.Less water you use,crisper the Pakoras will be!


To Fry:Heat oil to 375F, take a fork and drop onion slices in clumps into the oil and deep fry until crisp and golden.
(Took the photo under the artificial light,excuse me for not so good pic!;D)

Falafel served in Pita bread stuffed with salad and Tahini sauce:
A very popular Middle Eastern snack,Falafel is also a national street dish of Israel as I have heard like our own Vada Pav! A snack full of beans,spiced,ground and fried and served with different fillings depending on the country you are serving these,very tasty on a cold day!:)

Recipe sounds very much like Indian Chanadal Masala Vada with a Fava and Chole beans twist,doesn't it?!:)) Tastes great too,make them when you have time and enjoy!!

You Need:

1 cup dried fava beans or Baby Lima,1/2 cup dried chickpeas(canned or frozen will do fine too and quicker but dried and soaked taste better),soak overnight,peel the skin,1 small onion minced,2 tbsp each cilantro and parsley,1 tsp garlic powder,1 tbsp cracked wheat and Corn meal,1/2 tsp cooking soda,1/4 tsp Baking powder,salt,1 tsp cumin pd,1 tsp or more dry red chilli flakes,1 tbsp or more corn starch,2 tbsp or less water or milk only if needed.




Tahini Sauce:Toast 1/4 cup Sesame seeds,and grind with salt,hot sauce and some olive or Canola oil to a smooth pourable paste like ketchup.

Salad:Shredded Lettuce,sliced Tomatoes,Cucumber,sliced red sweet onions,lemon juice or sour cream or anything you like to fill.




NOTE:
1. If you don't have Fava beans,you can add any beans like Lima,Navy etc.I used dry baby Lima beans,since I don't know how Fava beans look like!:D When googled,they do look similar to baby Lima beans but I am not sure they are the same as Lima beans.
2. Also addition of corn meal and cracked wheat to Falafel are optional.It gives that extra crunch but not absolutely necessary! You can also wrap these in warm tortillas too,sounds really good!I will do that next time I make Falafel for my family!:)

How To:



Drain both the beans and put them in a blender. Add all the ingredients above except milk,blend until you get a coarse paste.Add a little water or milk if needed, mix until you get a thick dough.Take it out into a bowl.Adjust the salt and spices.







Make medium sized balls and press a little to flatten and deep fry in hot 375F oil until reddish and crisp both sides, Drain on paper towels.Cool.Do not fry too much,it gets very crispy if you do.Softer Falafel is better fill in the Pita.




To Serve: Take a warm Pita,layer with lettuce and others,place one or two Falafel in the middle and drizzle with Tahini Sauce or any other chutney you like as well.To warm Pita,cover them with foil and heat in the oven for 15-20mins at 350F.Use thicker and deep pocket Pita to use for Falafel.

That's one tasty meal in itself rather than a snack. Enjoy!!

CRAB CAKES WITH SPICY REMOULADE:
We as a family usually like very few sea food dishes because of the fishy smell but these crab cakes with spicy sauce tastes so good,it's our favorite!You don't get that fishy smell if you use premium crab meat.We always order Crab cakes in the restaurant for appetizers and love it.I wanted to try and make these at home,so here they are. They taste great!!

Jumbo Lump Crab Cakes:


How To:



Mix 1/2 lb Jumbo lump Crab meat,1 egg,1 tbsp Dijon mustard or brown grainy mustard,2-3 tbsp Mayonnaise,2 tbsp minced onion,1 tsp garlic pd,few dashes hot sauce,2 tsp Worcestershire Sauce,1 tbsp dry or fresh chopped parsley,2-4 tbsp bread crumbs,3 tbsp minced red bell pepper,salt and pepper gently just until combined.





Sprinkle 2tbsp or more corn starch if is not binding well and you will get a cohesive lump.Divide into four portions and roll gently into balle and press to flatten.Chill covered in the fridge for about 1hr.Take them out and shallow fry in hot 375F oil both sides until golden.Serve with spicy Remoulade sauce.





For my version of spicy Remoulade Sauce: mix 1/4 cup Hellman's mayonnaise,1 tbsp sour cream,hot sauce as much as you want,salt and pepper,1/2tsp garlic pd,1/2 tsp mustard pd,minced chives and parsley to taste.Mix well and chill until needed.Do not keep it outside if you add raw egg yolk.



(Optional additions: minced onion,Anchovies,1 egg yolk,minced scallions.I didn't add all these to my sauce but you could if you like!)

Fettucine Alfredo With Chicken and Broccoli:
Sixteen Bean Soup:
Susan in Italy of "Porcini Chronicles" has posted a Alfredo sauce and Linda of "out of the garden" has a 16 Bean soup, both of which I have re-produced adding some additional ingredients.You can also see Southern style Banana Pudding and Elvis's fav. sandwiches,Spicy Chana,16 Bean masala at 'Aroma'!:)

Since the start of new year,many of my blog buddies have launched their own monthly blog events which makes me very happy and eager to contribute. So I decided to open "Aroma!", a separate blog just to post dishes for these events so I can contribute more frequently than my "weekly" post at FH. I will link those dishes here too so you can click on them to go to "Aroma!" and take a look if you like!:))

In addition, you might also enjoy these very Indian winter munchies from my previous posts!






SPINACH PAKORAS













STUFFED MIRCHI BAJJIS(CUBANOS FRITTERS/TEMPURAS)












SAGO VADAS(TAPIOCA FRITTERS) WITH COCONUT-MINT CHUTNEY











See you all next week with JFI-GINGER dish my friends!:)