CAULIFLOWER MASALA

This is a simple and easy side dish to go along with steaming white rice or flat bread. Although my son is not a big fan of this veggie but this one is an exception. Using sliced onion, tomato and right balance of spices, this turns out incredibly delicious.

CAULIFLOWER MASALA

300g cauliflower cut into bite size piece
2 Onions chopped
2 Tomato chopped
1/2 tsp cumin seed
1 tsp chili powder
3/4 tsp coriander powder
1 tsp ginger paste
3 garlic chopped
1/4 tsp turmeric powder
2 T coconut milk
2 T cooking oil
1/4 tsp mustard seed
salt to taste
1 sprig curry leaves
1/4 C water

METHOD

* Soak cut cauliflower in hot salty water for 10 minutes, drain.

* Heat the oil, fry the cumin seed and mustard seed until fragrant, add in the onion, cook until light brown.

* Add in ginger,  garlic, salt and tomato, cook until tomato turns soft.

* Now add the chili powder, coriander powder and turmeric, cook until raw smell goes.

* Add the cauliflower,  coconut milk and  1/4 cup of  water,  stir then cover the pan and cook until cauliflower turns soft.

* Sprinkle curry leaves and check the salt. Remove from heat.

PUMPKIN PAYASAM

This is a sweet dessert of South  Asian.  They have different varieties which is made with semolina, rice, sago, vermicelli, carrot, almond,  chana dhal and many more normally boiled in milk,  sweetened with sugar and flavored with cardamom, raisin, pistachio or almond. It varies from region to region.

But now I used fresh pumpkin, first boil then mash them. Quantity of sugar is entirely up to you. This is so creamy and light, best taken after completion your main meal. Cashew and raisin can be fried in ghee (clarified butter) but I just roasted my cashew without them.

PUMPKIN PAYASAM
250g pumpkin mashed
1 C milk
1 C water
1/2-3/4 C sugar
1 tsp cardamom powder
2 T raisin
2 T cashew roasted

METHOD

* Place water and milk in a deep pot, bring to boil.

* Add in sugar and mashed pumpkin, stir until sugar is dissolved.

* Now add the cardamom, stir and remove from heat.

* At the time of serving garnish with raisin and cashew.

APPLE & WALNUT CAKE

This moist cake is perfect for brunch or dessert. The apple walnut combination makes it perfect for fall or a small gathering.

It is really easy and simple to bake, you need not use your mixer or your hand blender. It's just mix and bake, using just two bowls eliminating the washing up all those utensils. I'm always on the look out for such an easy recipe but producing great results and this one is one of them!

Apple can be replaced with pear and for the nuts, you have a wider choice, they are pecan, cashew, peanut or hazel nut, just pick whatever you prefer but now have added what is available in my kitchen, a few tablespoons of  ground walnut that is hardly seen in the cake.

SAMOSA

One of famous snack available in South East Asian countries,  Central Asian, Arabian Peninsula, North/South Africa and throughout  Mediterranean. It consists of two parts, the pastry and the filling. The filling is varies from country to country, it can be vegetables such as potato, peas or ground meat. The size and the consistency of the pastry vary considerably but although it is mostly triangular in shape either deep fried or baked.  Samosa often serves with chutney or ketchup.

While traditionally samosa is normally fried but more people prefer to bake them  and now switching to  ready made puff pastry, wanton skin or tortilla which is more convenient and healthier.  But by far I still prefer made from scratch pastry, very crispy and truly delicious.

SAMOSA
Yield  :   14 Samosa

PASTRY
1 C all  purpose flour
1/2 C warm water (not all)
1/2 tsp salt
3  T cooking oil

METHOD

* Place flour, salt and oil in a mixing bowl. Gradually add water to form a dough.

* Knead for 2-3 minutes, keep covered at least 15 minutes

FILLING

2 large potato boiled  and mashed
2 small carrot peeled and grated
1 Big onion chopped
2 green chili chopped
2  T curry powder
1 tsp ginger paste
2 T cooking oil
1/2 tsp cumin seed
salt to taste
lemon juice

METHOD

* Heat the oil, fry cumin seed until fragrant, add in onion, green chili and ginger, cook until light brown.

* Pour in curry powder and little water, fry for a minute, add the potato and carrot, stir well. Sprinkle some water, add in salt, cook until almost dry.

* Squeeze lemon juice, remove from heat and cool.

MAKING THE SAMOSA

* Divide the dough into 7 balls. Roll out dough into 7 inch circle and cut into two.

* Apply water around the edges and fold into cone shape. Stuff each cone with 2 tablespoons of filling and close and pinch the top to seal. Repeat the same with the rest of the dough.

* Heat about 1 1/2 in deep cooking oil, when it is fully heated slide in the samosa, a few at a time, fry until golden brown. Remove and place on absorbent paper.

* Serve with chutney or ketchup.

CARROT & BANANA MUFFIN

Another light and tasty muffin but also nutritious. I have cut down the sugar and fat used and make them eggless. These are such a delight to bite into and safely consumed without guilt.

Despite of all the changes, you would never know the difference since it turns out moist and surprisingly yummy. Next time, I will use a cup of whole wheat flour to turn them into much healthier snack.

CARROT & BANANA MUFFIN

2 C all purpose flour
1/2 C melted butter/oil
1 C low fat milk
3/4 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 medium carrot grated
2 banana mashed
1 tsp vanilla essence

METHOD

*  Preheat oven @ 180 C. Line muffin pan with paper muffin cases.

*  Sift together flour, baking powder, baking soda and salt in a mixing bowl.

*  Combine together milk, melted butter, banana, vanilla and carrot in a separate bowl.

*  Now add wet ingredients to the flour mixture and mix until just combined.

* Pour into muffin cases about 3/4 full, bake for 15-20 minutes or until a skewer inserted comes out clean.

* Transfer onto rack to cool.