Cucumber Cups

This is a very cool and Refreshing Starter.English Cucumber is Generally Prefered for this recipe.You can make variety of stuffings and fill the cucucumber cups.
Ingredients:
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1 small red onion.finely chopped
1 red bell pepper,finely chopped
1 vine ripe tomatoes seeded and finely chopped
1/2 tbsp dried oregano
Fresh Parsley Chopped
salt & Pepper
1 Jalapeno seeded and chopped finely
Juice of 1 lemon and zest
1 Avacado Mashed roughly
2 tbsp EVOO
2 English Cucumber

Method:
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In a Mixing Bowl,mix together onion,peppers,chopped tomatoes,herbs,avacado,Lemon juice and zest.Season with salt and pepper.Add EVOO and Combine thoroughly.Keep aside.

Peel the cucumbers partially, so it has stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick.Scoop out the center of each slice with a melon baler, leaving a shell of flesh at the Bottom.

Scoop 1-2 tbsp Salad into Cucumber Cups.Serve Immediately as a starter.

Thomas The Tank Engine Sheet Cake

This is a Half sheet Chocolate cake.It was made for one of my friends son's Birthday.I used cake toppers on this one which was purchased from a local store.The Cake turned out really great.I used Box cake mix and made Butter cream icing From scratch to fill and decorate the cake.The recipe for the Butter cream icing is listed below.Overall the Cake was a hit at the Party.Everyone Loved it.

Butter Cream Icing Recipe:
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3 cups confectioners' sugar
1 cup butter
1 tsp vanilla extract
1 to 2 tbsp milk or whipping cream

Method:
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Cream Butter and sugar together with an electric mixer.Add Vanilla Extract.When all the sugar is mixed,the icing will appear dry.Add milk 1 tbsp at a time at medium speed until fluffy.

Add more milk or cream if needed for spreading consistency.

Kuzhi Panniyaram with Idli Batter

Kuzhi paniyarams can be made sweet or spicy.This is a spicy version and a great alternative if your bored of eating the regular idlis.The spicy version is made by sauted onions and spices mixed in the batter.You can have this as a Breakfast or as a snack in the evening.

Ingredients:
3 cups-Idli Batter
1 tsp-Mustard
1 tsp-Cumin seeds
1/2 tsp-Urad dal
1 small chopped onion
1 inch piece finely chopped ginger
2 or 3 finely chopped green chilies
few chopped curry leaves
chopped coriander leaves
Oil as required

Utensil used:
Paniyaram pan

Method:
Heat a pan,add a tbsp of oil when hot,add all the seasonings(mustard,cumin,urad dal and curry leaves).
Then add the chopped onion,green chilies and chopped ginger.saute until onions turn soft.
Add the above seasoning and coriander leaves to the idli batter.Mix Thoroughly.Keep aside.
Heat the paniyaram pan,add few drops of oil in each hole then pour about a tbsp of Batter in each hole.Cover and cook for 2 mins in low flame.Once the edges are slightly crispy turn using a wooden skewer and leave it to cook on the other side for 2 mins.
Remove and serve with your favorite chutney.

Mysore Bonda

Mysore Bonda is a Fried Dumpling made with Flour,Buttermilk and Spices.It has a spongy,airy like texture inside and makes a wonderful evening snack.

Ingredients:

1 cup All-Purpose Flour
1/4 cup Rice Flour
1 cup Buttermilk
1/2 tsp Baking Soda
1 tsp Cumin seeds
1 tsp Finely Chopped Ginger
3 Finely Chopped green Chillies
1 tsp Broken or whole Pepper corns
Salt to taste
Few Coconut Pieces
Oil for Deep Frying

Method:

In a Bowl,Combine All Purpose Flour,Rice Flour,Baking Soda and salt.
Slowly Pour in the Buttermilk to a Idli Batter Consistency.
Now add Cumin seeds,coconut pieces,Pepper corns,chopped ginger and green chillies.Set aside for an 1 hr.
After an hr,Heat oil for deep frying.Slowly Drop the batter using your hand.Fry in a medium flame until golden Brown.Remove to a paper Towel.Serve Hot with Coconut chutney.

Blueberry Bread

Ingredients:
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1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest(outer skin of the lemon)
1 cup fresh blueberries
1/2 cup unsalted butter at room temperature
3/4 cup granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup milk

Lemon Glaze:(optional)

2 tbsp granulated white sugar
1 tbsp fresh lemon juice

Method:
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Preheat oven to 350 degrees F (180 C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray the bottom and sides of a loaf pan (9 inch).

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze:
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In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.

When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.

Bean Chili with Tofu

Ingredients:
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1 cup firm tofu, drained and crumbled
1-1/2 tsp ground cumin, divided
1-1/2 tbsp low-sodium soy sauce
2 tsp vegetable oil
1-1/2 cups chopped onion
1/2 tsp ground coriander
1/2 tsp dried oregano
1-1/2 tbsp tomato paste
1-1/2 tbsp chili powder
1 tsp minced chipotle chile in adobo sauce(drained)
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1-1/2 cups water
1 can pinto beans(15 oz)
1 can red kidney beans(15 oz)
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1/2 teaspoon cider vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream

Preparation:
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Heat a pot over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.

Heat oil in the same pot,add 3/4 tsp cumin, chopped onion, ground coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste,chili powder,salt,black pepper,minced chipotle and garlic, stir well. Add water, beans, and tomatoes; bring to a boil.

Cover and reduce heat, simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Stir Fried Tofu and Beansprouts with Noodles

Ingredients:
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8 oz firm tofu
peanut oil or veg oil
6 oz medium egg noodles
1 tbsp sesame oil
1 tsp cornstarch
2 tsp dark soy sauce
1 tbsp chinese rice wine
1 tsp sugar
6-8 scallions.cut diagonally into lengths
3 garlic cloves,sliced
1 green chili,seeded and sliced
4 0z chinese cabbage,coarsley shredded
20z bean sprouts
2 0z cahew nuts

Preparation:
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Drain and press tofu,pat dry and cut into 1-in cubes.Deep fry tofu until golden and crisp 1-2 mins,drain and keep aside.

Cook the noodles according to package instructions.Rinse thoroughly under cold water.Toss in 2tsp of sesame oil.set aside.

In a bowl,blend together the cornstarch,soy sauce,rice wine,sugar and remaining sesame oil.

Heat a wok,add 2 tbsp oil.When the oil is hot add scallions,sliced garlic,sliced chili,shredded cabbage and bean sprouts.stir fry 1-2 mins.

Add the Fried tofu with the noodles and sauce.Cook stirring for about a min.Sprinkle over the cashew nuts.Serve at once.