Monday, March 18, 2013

Turkey Ragu

Since my kids love kheema, I keep trying several variety to keep their interest. I had seen this recipe on Rachel Ray show, though I think it varied in few places. I tried it the way I remembered and it turned out pretty good. This dish is pretty hardy and can be just served with side of starch. I am sure this can be made with soy meat too. 

Prep Time: 10 min | Cooking Time : 25 min | Serves : 6


Ground Turkey kheema - 1 lb.
Shredded Carrots, Onion, Zucchini - About a cup
Garlic - 5 to 7 cloves
Dry Rosemary - 1 tsp.
Chicken stock - 1/2 Cup
Tomato Sauce - 8 oz can
Olive oil - 1 tbsp.
Pepper/ Chili Powder

Method of Preparation:

~ Heat oil in a wide bottomed vessel, add turkey meat and cook until brown.
~ Add all the veggies, garlic, rosemary, salt and pepper
~ Once the veggies are almost done, add chicken stock and tomato sauce. Bring it to one boil.
~ Serve it hot over Spaghetti or Polenta.

Sending this to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.

Friday, March 15, 2013

Bon Vivant Roundup #12 - Quixotic Fixes

Hello everyone,
Special thanks to those who brought their specialties over to my space. All of them were special and very tempting for me to try. I have already chosen one for my '"Bon Vivant of the month", so wait for that one. 

And now coming to choosing a winner for the giveaway, I used to give me a random number out of 57 entries that I had. The problem that I faced was the first two winners did not follow the rules for giveaway, while contacting them gave me NO response, I had to move on. Third one chosen was my recipe!! Ok, right, so at last random generator gave me a my winner! The first person who linked up, first one who left me a comment, "Babitha Costa of Babi's Recipes"

Congratulation dear! Thank you so much for participating. I truly enjoy visiting you. Please message me your address and contact information within 2 days. 

Below is all the exotic dishes that were entered for the party. Check them out.

Wednesday, March 13, 2013

Coriander Pulav/ Cilantro Vegetable Rice

My little one is a big fan of rice dishes. So I keep making various forms to serve some fun. And after her birthday, she has fallen sick and so I have become slow in putting up anything on the blog. This pulav is one that my mom makes with green masala. It's very fragrant and colorful, and to top it, it's very easy to do.

Prep Time: 10 min | Cooking Time : 20 min | Serves : 6


Cooked Rice - 4 cups
Cilantro/ Coriander Leaves - 1 bunch
Green Chilies - 4
Ginger - lemon size, grated
Garlic - 4 pods
Mixed Vegetables (I usually use Peas, Onion, Carrots, Cauliflower, Bell pepper) - 1 cup
Cardamom Pods - 2
Beaten Yogurt - 1 cup
Lime juice - 2 tsp.
Oil - 2 tsp.
Salt to taste

Method of Preparation:

~ Prepare green masala first. Grind Cilantro, green chilies, ginger and garlic to fine paste using very minimal water.
~ In a wide pan, heat oil add cardamom pods, then add all the vegetables and saute until they are almost done. 
~ Add prepared green masala/ paste and fry until the raw smell goes away.
~ Add the beaten yogurt and salt; mix well.
~ Reduce the heat to low setting, add the rice to the vegetable.
~ Give a gentle mix to coat all the rice, check for salt and then add the lime juice.
~ Cover the rice and keep it on lowest setting for 5 minutes and switch off the heat. 
~ Serve it hot with Raita

1. If using frozen vegetables, thaw it by microwaving them. It reduces the time of cooking.
2. Add the beaten yogurt and do not let it boil, add the rice immediately. This would ensure that the yogurt is not curdled. 

Sending this kids favorite to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.
Foodabulous Fest @SimplyTadka,
Cook Like Celebrity Chef @FoodSrilanka
Let's Cook for Kids @SimplySensational

Saturday, March 9, 2013

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

This very day my baby girl came into this world and completed our family. A very happy birthday to my baby. You paint our world (mostly PINK!) with colors and fill our hearts with your warmth. You wrap us all on your pinky finger, make us dance to your tunes (well to your singing to be precise!) and above all make us fall head over heals in love with ya.. I didn't know I could be so possessive about someone. Love you Goonda XOXO 

I made these cupcakes to celebrate her birthday. Yes, I did it a day before because being saturday it's going to be crazy busy if I wanted to do it. She was excited to see them when she came back from school. I let her decorate the frosting with sprinkles and some M n M's. For cupcake I used Ina Garten's recipe. It turned out really moist and amazing.

Prep Time : 20 min | Baking Time : 25 min | Makes : 24 cupcakes
Recipe Source - Ina Garten on Food network  


For Cupcake 
All-Purpose Flour + Multi-grain Flour - 2 and 1/2 Cups
Cocoa Powder - 2 tbsp.
Baking Powder - 1 tsp.
Baking Soda - 1 tsp.
Salt - 1 tsp.
Red food Color - 1 tsp.
Buttermilk - 1 Cup
Vanilla Extract - 2 tsp.
Sugar - 1 and 1/2 Cups
Unsalted Butter - 1 stick (1/4 lb) at room temp.
Large Eggs - 3 - at Room temp.

For Frosting:
Cream Cheese/ Mascarpone - 12 oz
Unsalted Butter (softened) - 1/3 Cup
Vanilla Extract - 1 tsp.
Powdered Sugar - 2 Cups

Method of Preparation:

~ Preheat the oven to 350 deg F. Line the muffin pan with paper liners
~ In a small bowl, sift flour, cocoa powder, baking powder, baking soda, salt and food color.
~ In a small bottle measure the buttermilk and add vanilla essence to it and shake it. See notes if buttermilk is not available.
~ In a large bowl, beat butter and sugar until light.
~ Add the eggs one by one and continue to beat wit the mixture until it's well incorporated.
~ Now start adding dry and wet ingredients in batches to the batter. Always begin and end with dry ingredients. Mix until everything is nicely combined.
~ Scoop with an ice cream scoop or a measuring cup (to give you equal quantity of cupcakes) and pour the batter into the muffin cups.
~ Bake for 25 minutes or until a toothpick inserted comes out clean.
~ Frost once the cupcakes are completely cooled down.

~ Beat butter and cream cheese at until creamy. 
~ Add vanilla extract and powdered sugar.
~ Continue to mix them using electric beater until everything is nicely incorporated and peaks are forming.
~ Decorate the cooled cupcakes 

Sending this kids favorite to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.

Cook Like Celebrity Chef @FoodSrilanka
Let's Cook for Kids @SimplySensational

Wednesday, March 6, 2013

Jamaican Banana Fritters

Have you anytime had these fritters? If you have, then you know how DELICIOUS they are. You can't stop stuffing yourself. And good breakfast is a very healthy way to start your day. So these fritters are perfect. My kiddos love this crisp on the out and soft inside pancakes.

Few months ago, my son had Family Feast at his school. All the family members were invited to come over to the school, to have lunch with the kids and also bring a family favorite dish to share. I took Papdi Chat with me, though mixed them up so everyone can just serve themselves. That is where I had these fritters. A parent, Toni who hails from Jamaica had got these Jamaican Banana Fritters. It was a hit with everyone, Even though she had loaded a big platter, there wasn't a single piece left at the end. 

Toni was kind enough to share her recipe. This is much healthier version than traditional recipe. The changes are in adding multi-grain/ whole wheat flour than all purpose flour. And also adding oatmeal gives it a nice texture. 

Prep Time: 10 min | Cooking Time : 3 min for each pan | Serves : 4


Banana - 3
Brown Sugar (optional) - 1 tbsp.
Quick Oatmeal - 1/3 Cup
Baking powder (optional) - 1 tsp.
All spice powder (Nutmeg will do) - 1/2 tsp.
Salt - 1/2 tsp.
Multi-grain flour (or any kind of Flour) - 1/3 Cup
Oil to shallow fry

Method of Preparation:

~ In a small bowl, mix flour, oatmeal, salt, spice powder, baking powder and brown sugar.
~ Mash the banana's in  a larger bowl. 
~ Slowly fold in the dry ingredients.
~ Heat a pan, drizzle oil generously.
~ Drop a tablespoon full of batter on the pan and spread it in oval shape.
~ Continue putting more to fill the pan. 
~ Flip each one after they are golden brown at the bottom, after a minute. Cook on the other side and take it out on a paper towel.
~ Serve it hot.

~ Originally you have to shallow fry this. I use more oil when making initial ones, which my kids eat. For us, I use a tsp of oil for a pan full of fritters. 
~ I make a mix of dry ingredients ahead of time, as Toni had suggested. Which makes it a breeze to prepare these in the morning rush.

Sending this kids favorite to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.
Foodabulous Fest @SimplyTadka,
What is with my cuppa and Nupur's page,
winter Foods @Sizzling Tastebuds
Cook Like Celebrity Chef @FoodSrilanka
Let's Cook for Kids @SimplySensational

Saturday, March 2, 2013

Thai Basil Chicken

Thai is one of our favorite food option that we go to when eating out. And almost all the Thai restaurants feature basil chicken/ Shrimp. Some of them use ground meat and some chunks. This is one of the dish we usually order. Most of the restaurant dishes though are "loaded" with calories. To begin with, have you seen how much oil is floating around in the served plate? So I try to recreate the favorites at home, so kiddos don't miss out on their favorites.

I came up with this recipe while on time crunch. And this was ready in minutes and it tasted, um umm ummmm... Since then I have repeated this and every time kids have cleaned their plate asking for more. You can serve it on top of brown/ white rice or use it in a roll.

Prep Time : 10 min | Cooking Time : 15 min | Serves : 4


Ground Chicken/ Turkey - 1 pound *see notes for replacement
Basil leaves - Bunch
Onion - 1 slit lengthwise
Bell Pepper - 1 Slit lengthwise
Cabbage - Cut lengthwise - 1 cup
Chili Garlic paste - 1 tsp.
Soy Sauce - 1 tsp.
Sesame Oil - 1 tsp.
Salt to taste

Method of Preparation:

~ In a wok add sesame oil and put it on height heat. Stir fry Onion and Bell Pepper.
~ Add meat and mash to get through the lumps.
~ Once it's almost done, add cabbage and chili garlic paste, soy sauce.
~ Now top it with cut basil leaves and add salt to taste. Give it a thorough mix and remove from heat.
~ Serve it on top of fresh hot rice.


1. You can replace the meat with dry soy chunks. Use two cups Nutrella dry soy chunks or soy granules. Soak it in boiling water for about half an hour (or can pressure cook for a whistle). Use it instead of meat.
2. Fresh soy meat is available in several stores in US. It's fresh and packed with protein. So next time you go to a grocer, look around for this veggie substitute.

Sending this kids favorite to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.

Hearth&Soul Bloghop @Zesty South Indian Kitchen

Friday, March 1, 2013

Bon Vivant #13 - Kids Delight

This theme has been on my mind for long. Though after kids I always cook keeping my kids in mind, just thought will give a platform for all of you to think about it and link your kids favorites or for a kid in YOU. I love seeing the delight on my kids face when I present them with something they love. 

Little one is big on anything Italian, cheesy stuff. Anything and everything she asks if she can put some cheese on top! Mozzarella is her current favorite. She loves chicken and fish too like her big brother. Touch-wood, but I love cooking for them as they love eating what I make. Big bro calls himself Carnivorous just like Dino! Geesh, that sounded horrific first time I heard it. But got used to that quickly. So you will see lot of non-vegetarian recipes this month probably.:o)

The recipes can be from any course of the menu. It can be a delicacy that you loved as a kid. Whenever I think about my favorites, many Konkani recipes that my mom would make comes to my mind. My favorite being Sprouted Moong Randhayi. I don't have that recipe on here, do I? Sigh, I always fall short from what my mom makes, so it's never a perfect recipe for me. Will try to post it soon though. Please use your own discretion when linking up the recipes. 

Rules for the event :
~ Multiple entries are allowed. Usage of the logo is a must.
Linking back to this announcement page is mandatory to get the word out. I have noticed some of them are not back linked. I will have to promptly remove them if not linked back after one notice.
~ Vegetarian and non-vegetarian recipes are allowed. No pork or beef ingredients please.
~ Blog post should be in month of March. Note the change that it has to be a new post
~ Please link up your post using the linkz below. In case of any problem linking please send me an email with your name, recipe name, recipe image and url to
Non-bloggers can email the recipe along with a picture of the dish to the above email address. I will link them up.
Favorite Bon Vivant of the Month" will be chosen from a recipe linked to Bon Vivant in this month.
So get cooking for the little ones, or the things that you liked a kid and link them up below.

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