Thứ Năm, 31 tháng 5, 2012

Sparkling Blueberry Basil Limeade (Skinny)


hill out in style this summer with this bright, lively and very refreshing berry-lime drink. I am a big fan of lemonades/limeades myself but the big problem I have with them is they are loaded with sugar. So here's a recipe that lets you chill by the pool in style without having to load up on sugar. Hubs was a little skeptical when he heard of a blueberry drink. He likes most all berries except these and raspberries. I had it ready for him when he got back from work. Back home from the hot Florida sun. He took a sip and I could see his face light up. Of course he followed the sip with a detailed description of how good was it and why, how it was crisp and cool and tasted like lime and blueberries in the best way possible, but for me I had gotten my feedback even before he started talking. That was enough.

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Thứ Ba, 29 tháng 5, 2012

Jalepeño Popper Dip


hat does one do when one is in the middle of a very interesting book and has this sudden urge of having something to munch on. No its not that I got distracted, its more like the way popcorn makes a movie better. For me that urge more specifically translates to some spicy dip with some chips? These cravings often show up uninvited especially when it is still not dinner time and its been a little bit since you had lunch, say around 5'ish in the evening. Ring a bell anyone?
Now dip'n chip! Hmmm... but what kind, my mind went almost half thinking about it. Something inside me suggested I seriously continue reading, it was too much work to get up an look for food, moreover I wouldn't find anything ready to eat in the refrigerator anyway (yeah I tend to not stock up on read-to-eat stuff). Yes I did finally get up, opened my good old refrigerator and scanned it through. I was right, there was nothing in there that I could pop the top of, peel the plastic cover and dip right in. Yeah I don't always feel like cooking..lol.. The book was still calling me back. It was then I discovered a jar of pickled jalapeños, some cream cheese... this can work I went... in fact I might've even said it out loud, quickly consulted my dear friend 'Google', typed jalepeno cheese dip and ta-da... found this recipe. I improvised according to the ingredients available that time in my refrigerator and pantry (I had no cheese except some low fat string cheese, no canned chillies, no fresh jalepenos and so on). The result was a spicy, cheesy delicious, addictive and still a very healthy dip! I had to click and post it - so here it is.
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Thứ Hai, 28 tháng 5, 2012

Dark Chocolate Caramel Nutella Twix Bar


realize the nutella freak in me has been going crazy with these nutella based desserts/recipes lately and believe me I was totally and deliberately trying not to post anything remotely related to the yummy goodness. Then I saw this saw this recipe and I knew I had to give in. For the longest time I thought those chocolate bars were only possible by specialized machines in the factories and needed time and work to make but was pleasantly surprised with this recipe. It is so easy and equally delectable. The same great chocolate bar taste with the added touch of nutella and sea salt to give it a gourmet feel is now all homemade. This one's a winner!
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Thứ Sáu, 25 tháng 5, 2012

Chipotle Grill style Cilantro Lime Rice


imple yet fragrant and flavorful is the theme this time around on USMasala. Speaking of simple and flavorful reminds me of this really elegant rice preparation we often have at one of our local Mexican fast food joints. I am sure many of you have heard of Chipotle Mexican Grill and most of you are regulars as well like we are. If you haven't, it is a Mexican fast food chain that serves your usual burritos and tacos. The menu is really short and simple. The difference with them is what matters when it comes to food - fresh ingredients and bold flavors. Even their basic cilantro lime rice hits a note with the palate.
Wondering what I was doing eating rice at a Mexican fast food joint? Well here's how the story goes. Like I said, we often go to the place, have done for a while, but for the longest time I always had their salad bowl-no rice (who eats rice with salad, right?), hubs would order the burrito with no rice and we would get the kids meal for our little one. The kids meal came with a quesadilla, some cilatro rice and black beans and chips and guacamole on the side. This one time, when kiddo was not up for eating the rice, I gave it a try and that is when the discovery was made. Here's a tip for you, never underestimate the power of bold flavor, however simple the dish may be.
Of course you need to pair this rice with a side. I made their black beans as well. That's to be shared soon. For now you can pick any of the other curries on USMasala and enjoy.
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Chủ Nhật, 20 tháng 5, 2012

Katori Chaat

All that I can say its simple to prepare and the katori can be prepared stored ahead of time. best finger food that can be served during a party...:)
1 Cup Maida/All purpose flour
1 Medium Size Boiled Potato
1/4 Cup Boiled Mung Beans
1/4 Cup Steamed Corn Kernels
1 Medium Size Onion
2 Finely Chopped Green Chilly
Few Sprigs Finely Chopped Mint and Coriander
1/4 Tsp Roasted and Ground Carom seeds powder
1/4 Tsp Roasted and Ground Cumin powder
1/4 Tsp Chaat masala
1/2 Lime
Oil for frying
Salt to taste

Tart mould or regular steel cups can be used to form katori

Method:
  • In a bowl add maida, carom powder, 1/4 tsp salt and 1 tbsp oil mix all the ingredients add water and knead into a tight dough.
  • Cover the dough and allow to rest for 1 hour.
  • In a bowl add the chopped potato cubes, corn, mung beans, onion, chilles, mint, coriander, lime juice, cumin powder and chaat masala mix all the ingredients and set aside just before serving add salt to the filling.
  • Take a portion of the dough and roll out into a thin sheet.
  • Using a cutter cut the dough into equal rounds.
  • Line the dough into a tart mould make sure there are no air pocket while lining up the mould.
  • Using a fork pierce holes into the tart moulds and set aside.
  • Heat oil on medium flame drop the tart mould in the oil with in few seconds the shells will pop out of the mould drain the excess oil and set aside in a plate.
  • To the potato mixture add salt and mix well.
  • Fill the fried tart shells with the potato.
Serve it right away can be garnished with mint chutney and tamarind chutney or served as it is do try this recipe and post your comments...Happy Cooking...:)

Do view my video demo in english and post your comments...:)

Pan Roasted Tandoori Potatoes


y experience with food over the last several years tells me that people love potatoes. Plain and simple, they do. Especially the dry roasted and crispy kind. For one thing, the potato appetizer recipes on US Masala get more hits from people all over the world than all other dishes combined (nutella based recipes being a close second). Serve some crispy baked potatoes in a get-together and I have seen people flock to that tray first. Then of course the ever popular french fry does deserve a mention which however you should avoid for them being soaked in oil and all. I have sung praises of the potato in some of my other popular posts. You can find them here -
Roasted baby potatoes Indian style
Garlic masala baked potato wedges
Samosa
Masala potato cake with ginger walnut cilantro pesto
Hubs is also a big fan of this vegetable. In fact they had a cook off at his office in one of those annual office events where he looked up my recipe on his iPhone and made the roasted baby potatoes. As he tells me, they were a hit and were gone in no time. I believe him.
Here is another potato snack which is a treat to the senses. Being pan roasted with only 2 tbsp of oil, you can enjoy a few. Pick one up with a fork (a toothpick makes it more fun) and enjoy the savory goodness of the creaminess of the baby potatoes soaked with the flavors of an exotic tandoori marinade, made crispy on the outside with a quick pan roast. For this dish, make the reach for your share from the platter because if you snooze you will lose - they will all be gone.
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Thứ Ba, 15 tháng 5, 2012

Tender Coconut Jelly

Tender coconut is so refreshing during summer why not prepare jelly out of it its so yummy absolute treat for a summers afternoon...this super simple recipe has very less ingredients and can be prepared in no time...

1 Packet China Grass (Agar Agar)
1/4 Cup Sugar
1 Tender coconut
2 Cups Water.

Method:
  • Heat the water till lukewarm soak the china grass and sugar in water for 15 mins.
  • Chop the coconut into fine piece set aside in a bowl.
  • Place the water mixture back on the stove and stir till the sugar  and china grass has melted thoroughly  remove from flame and allow to cool a bit.
  • Add the coconut piece and water to the sugar mixture stir well and pour into desired molds allow to chill in the fridge till set.
Remove from mold before serving...serve chilled enjoy...Happy Cooking...:)

Do watch my video demo in english ...:)

Thứ Bảy, 12 tháng 5, 2012

Tropical Fantacy

 Happy Mothers Day ... ♥♥♥
2 Tender Coconuts
1 Orange (peeled and deseeded)
1/2 Cup Seedless Grapes
2 1/2  Tbsp Lime Juice
4 Tbsp Sugar
2 to 3 Cups Chilled Water

Method:
  • In a large bowl add lime juice water and sugar prepare a basic lemonade. the measure given for lemonade is basic however we can adjust the sour and sweet content as per tastebuds.
  • Once the lemonade is done add the orange and grapes along with the tender coconut stir well and chill before serving.
Serve the drink along with the fruits in a tall tumbler...enjoy...:)
Superb recipe for summer do give it a try watch my video demo in English post your comments...:)

Thứ Hai, 7 tháng 5, 2012

Nutella filled baked donut Muffins



ow many times have you picked up a donut and set it down? Did I touch a nerve there? If I did, then read-on. I don't claim these to be the healthiest things around but they are perfect when you have a serious craving for those fried beauties. You get the same donut taste without all the frying. Being smaller they also give you portion control, be cautioned though that you will be tempted to pick up a few. These are delicious little treats, baked scrummy soft fluffy doughnut muffins coated with cinnamon sugar and filled with Nutella, how can you argue with that! Hot out of the oven, you blow on them till they cool down just enough and then chomp away... yes you can close your eyes too when you eat, it adds to the pleasure. We shamelessly finished the batch and don't even have any regrets.
They are very quick and ridiculously easy to put together. They also make for a great breakfast muffin and your kids will just love them.
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Chủ Nhật, 6 tháng 5, 2012

Thatti Nungu (toddy Palm) Payasam

Toddy palm payasam/kheer was so tasty it was a real treat after dinner do give this recipe a try since palm is in season very easily available.
We always purchase these toddy palm during summer its very good cooler for our body and the nectar inside the palm nut has a tendency to cure heat boils.
6 Nos Tender toddy palm nuts
1 Medium Ripe Mango
2 Tbsp Coconut Milk Powder or 1 Cup fresh Coconut Milk
2 Tbsp Badam Milk Mix
1/2 Tin Condensed Milk
2 Tbsp Sugar
2 Cups Milk (full fat)
Saffron Strands few
Almonds Pista and Walnuts chopped
  • We need to peel the toddy palm and rinse in water twice chop in to tiny cubes and set aside in a bowl.
  • Clean the mango and chop into small cubes set aside.
  • Place the milk on medium flame allow to reduce and constantly keep stirring.
  • Add condensed milk and sugar keep stirring.
  • Add the saffron, coconut milk powder and the badam milk powder and keep stirring till the milk reduces to half the quantity.
  • Remove the milk from flame and allow to cool.
  • Once the Milk has cooled to room temperature add the chopped palm, mango and nuts mix well cover and place in the fridge to cool.
Serve chilled payasam after lunch or dinner and enjoy...Happy cooking...:)
Do watch my video demo in english...:)

Thứ Năm, 3 tháng 5, 2012

Pink Lemonade


ot sure if its the summer doing it or its just me but lately I have been enjoying making different kinds of lemonades. Takes few ingredients, minimum effort and the result is a tasty drink that everyone enjoys and you get compliments for as they come back from school or work and feel the need to cool down. This is one such in the series that I made lately.
As the weather warms up, if you are craving for something cold, bright, crisp and refreshing, this is the drink for you! Pretty, romantic and glamorous and a color that is to die for. This drink always leaves an impression. The fabulous hint of the berrylicious fresh cranberry flavor riding over the base of refreshing citrus of lemons, this drink has the taste that you will remember and will want to come back often to.
A wonderful thirst quencher on a hot summer day or any day for that matter. Pink lemonade makes for a delicious party drink or for just a casual get together.
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Thứ Ba, 1 tháng 5, 2012

Banana Fritters

Banana fritters are my all time favorite tastes even better when served with vanilla ice cream yumm yumm...:) pazham porichathu is best after school snack and can be done in just 10 minutes....:)
3 Ripe Bananas
1/4 Cup Maida
3 Tbsp Shredded Coconut
1/2 Cup Bread Crumbs
1 Egg
Condensed Milk
Chocolate Sauce
Oil for frying
  • Peel and chop the banana into bit size pieces.
  • Combine the coconut and bread crumbs and spread on a plate.
  • Spread the Maida on a plate.
  • Slightly Whip the egg and reserve.
  1. Roll the banana in the maida.
  2. Dip the banana in the egg.
  3. Roll the banana in the bread crumb mixture and make sure to remove the excess crumbs reserve in a bowl.
  4. Heat oil on medium flame and fry the banana till light golden brown color drain the excess oil.
Garnish with condensed milk and chocolate sauce and serve right away...Happy cooking...:)

Do view my demo video in detail thank you...:)