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Author: wsimlogix
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Golden Quesadilla with Gingery Flaxseed Spread
- 2 small flour tortillas
- 2 tablespoons Lemony Flaxseed Spread with Ginger and Honey
- 1 small ripe heirloom tomato, sliced
- 2 oz Brie cheese, sliced thin
Spread each tortilla with a generous tablespoon of the Flaxseed Spread. On one of the tortilla, spread evenly the tomato slices then layer with cheese slices and top with the remaining flour tortilla.
Heat griddle or large frying pan over medium high heat until bottom of pan is hot. Place quesadilla in the pan and heat until the bottom tortilla begins to color, one to two minutes. Turn over and cook the remaining side until it turns slightly golden. Remove from the heat and transfer to a work place. Using a pizza cutter or sharp knife, cut into four pie-shaped pieces.
Serves 2
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Butter Chicken
Lemon Rice with Cranberries
This is a simple and yet visually stunning dish. My mother would collect leftover rice and embellish it with this lovely zesty seasoning and lots of fresh lime juice. No one ever minded that it was ‘recycled’ rice. If you don’t have leftover cooked rice, it is worth making fresh rice to enjoy this pilaf, that’s how I make mine for special meals.
- 5 cups day-old cooked basmati or jasmine rice
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup or more freshly squeezed lemon or lime juice
- ¼ cup chopped fresh cilantro plus additional sprigs for garnish
- 3½ tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ cup roasted salted or unsalted peanuts
- 2 tablespoons dried cranberries
- 1 cup finely chopped onion
- 2 fresh hot green Serrano or jalapeno chilies, stemmed and chopped
- ¼ teaspoon turmeric
Place the rice in a large bowl. Sprinkle salt, sugar, lime juice and cilantro. Toss gently to mix. Set aside.
Heat the oil in a large heavy sauté pan or Dutch oven over moderately high heat. Add the mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the nuts and cranberries and stir about 1 minute. Add the onion, chilies and turmeric. Cook, stirring occasionally, until the onion is soft, for 3 minutes. Reduce the heat to low. Add the rice and mix thoroughly until each grain is stained yellow from the turmeric. Cover and cook until very hot, 6 to 8 minutes. Transfer to a heated serving platter. Arrange sprigs of cilantro and serve hot or warm or at room temperature.
Serves 5 as a main dish, 8 as a side dish.
Skillet Egg Masala (Kadai Ande)
Finally I am getting back to writing my blog. Time just flies by with product launches, travel, and the big one— my son’s wedding planning.
Here is my recipe for spiced skillet hard-boiled eggs. Every region in India has its own egg curry, the sauce ranges from soupy chowder consistency to almost dry like the following recipe I’ve chosen. Egg curry is very traditional and is considered an important part of Indian cuisine and is especially popular with children.
A different experience than usual deviled eggs a more flavorful tasty treat with a wealth of spices, yet mild. Use this egg masala on steamed or roasted vegetables or any firm white fish steaks.
- 4 large eggs
- Seeds from 2 green cardamom pods
- 3 whole cloves
- ½ inch stick cinnamon
- 1½ teaspoons coriander seeds
- ½ teaspoon scant fennel seeds
- ½ teaspoon black peppercorns
- ½ teaspoon cayenne
- 2 tablespoons vegetable or canola oil
- 1 cup thinly sliced onion
- ½ cup finely chopped tomato
- ½ teaspoon salt
- ¼ cup water
Place eggs in a single layer in a saucepan. Add enough cold water to come 1-inch above the eggs. Bring to boiling over high heat. Reduce the heat so the water is simmering. Cover and cook 15 minutes; drain. Place eggs in cold water until cool enough to handle. Drain. Gently tap each egg on the countertop. Peel off the eggshell, starting at the large end. Cut the eggs in half lengthwise.
While the eggs are cooking combine the cardamom, cinnamon, cloves, coriander, fennel, peppercorns, and cayenne into a spice grinder and grind to a fine powder. Set aside.
Heat the oil in a heavy medium sauté pan or skillet over moderate heat. Add the onion and fry, stirring often, until deep golden, 8 to 10 minutes. Add the ground spice powder and stir until fragrant. Add the tomato and cook until tomato is very soft, 6 minutes, stirring occasionally. Add the salt and water (you may add the halved eggs in here for the eggs to absorb more curry flavor); cook the sauce for 2 more minutes and remove from the heat. Or you can place the eggs neatly on a warm serving platter and top each half with the curried sauce. Serve right away.
Serves 4 as a side dish.
Laxmi’s DelightsTM Costco Debut
Check out our NEW refrigerated products at a Costco near you—fragrant Mango Orange Sauce with Chicken Breast.
Gluten Free, Milk Free, All Natural, Delicious, No Additives, No Preservatives.
Just Heat and Serve 36 ounce Entrée.
Chicken raised with No Antibiotics, No Growth Hormones, No Preservatives, and No Growth Enhancers.
New and Improved Package Design Flaxseed Spreads at Safeway
We have launched Organic, Gluten Free, Vegan, Flaxseed Spreads with New and Improved package design at Safeway stores nationwide. Please check Laxmi’s DelightsTM flaxseed spreads in the Deli as well as Indian/International aisle at your nearest Safeway locations.
Multicolored Whole Wheat Puffy Bread for Mother’s Day
During leisurely weekends I find myself tempted to making puffy breads, they partner well with Mixed Sprouts Stew I often make for brunch. When you entertain, I encourage you to try the variations as well, a multicolored platter of spinach, tomato, yellow bell pepper and/or beet puri surely will be an attractive centerpiece. Puffy bread is called puri in India.
I’ve added sugar here, it helps to retain the puris stay puffed longer, you may omit it if you like. A special technique of adding hot oil to the flour is characteristic of southwestern region of India. Next time you make puris sprinkle about a teaspoon of cumin seeds for a novel appeal. Serve as snack or for a special Mother’s Day meal.
- 2 tablespoons oil plus additional for frying
- 2 cups Indian chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
- ½ teaspoon sugar
- ½ teaspoon salt
- ¾ cup water
- Whole wheat or unbleached all-purpose flour for dusting
1. Heat 2 tablespoons oil in a large (9 to 10-inch) wok or skillet until hot but not smoking.
2. Combine the flour (or flours), sugar and salt in the work bowl, and pulse to mix. Add the hot oil. Pulse until crumbly. With the machine running, gradually add the water through the feed tube in a steady stream. Process until the dough comes together into a ball and begins to clean the sides of the bowl. Avoid over processing.
3. Place dough on a work surface; lightly coat both your hands with oil and knead well for 6 to 8 minutes, the dough should be medium-soft and hold an impression of your fingertips when pressed. Form into a smooth ball, cover loosely with kitchen towel or plastic wrap and let rest for 30 minutes to an hour.
4. Place the dough on a floured work surface and knead briefly. Divide into 3 portions. Roll each portion into a long rope between your hands; using a dough cutter cut each rope into 6 portions, about the size of walnuts. Form each portion into a smooth ball, put on a plate and cover with a kitchen towel to prevent drying. Fill the same wok or skillet with oil to a depth of 1½ inches and heat over medium-high heat until very hot. Place a ball of dough on floured work surface and roll it out to about 2½ to 3 inch circle and about 1/8 inch thick, dusting with flour as necessary. You can roll 4 to 6 puris ahead and place in single layer on a platter (do not stack), cover with plastic wrap.
5. Carefully slide 1 to 2 rounds into the hot oil. As puris rise to the top, use a spoon to lightly bathe them with oil so that they will begin to puff. (At this point you can roll out another ball of dough to have ready when this puri is fried.) After 20 to 30 seconds, flip puris and fry until lightly golden for 15 to 20 seconds. Use a slotted spoon to transfer the puris to a tray lined with paper towels. Repeat with the other rounds, and the remaining portions of dough.
6. Transfer the finished puris to a cloth-lined basket and serve. Or place on a cookie sheet, tent with foil and keep warm in a 250 degrees oven for up to 30 minutes.
Makes 18, Serves 3 to 4
Variations – Multicolored – Puffy Bread (Puri)
Spinach Puri
Cook 2 cups chopped spinach until wilted; add to the flour. Add 1/3 cup water first while kneading, add more if necessary according to the feel of the dough. After resting divide dough into 2 portions. Roll each portion into a large rectangle to 1/8-inch thick. Using 3½ biscuit cutter, cut out 5 to 6 rounds. Fry each round. Repeat with the other portion of dough. Reknead and reroll the trimmings and cut out and fry a few more rounds. You may do the same with the plain puri.
Tomato and/or Beet Puri
Cut off all but 1-inch of stems and roots of 1 medium red beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 small tomato into quarters and add to a food processor. Add ½ teaspoon sweet or hot paprika and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.
Golden Yellow Beet and/or Yellow Bell Peppers Puri
Cut off all but 1-inch of stems and roots of 1 medium yellow beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 yellow bell pepper into quarters and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.
New at the Winter Fancy Food Show
New at the Winter Fancy Food Show, Laxmi’s Delights™ Introduces
MANGO ORANGE CHICKEN CURRY™
- All-Natural
- Gluten Free
- Dairy Free
- Just heat and serve
- With rice, baguette or flatbreads!
- Refrigerated
- Low-calorie
Laxmi’s Delights™ other products include award winning, healthy, organic Flaxseed Spreads in 3 delicious flavors:
- Golden Flaxseed Spread with Dates and Orange Juice®,
- Lemony Flaxseed Spread with Ginger and Honey®,
- Savory Flaxseed Spread with Sun-dried Tomatoes®
Children smear the spreads on sandwiches or toast in place of butter or jam. Health conscious moms spoon them into a warm bowl of oatmeal or pasta. Dads top them on a seared piece of fish, chicken, burger, lamb chops or even vegetables. Athletes use them as a stimulant. In addition, people with nut allergies can find these products easily accessible. Use as a topping for artisan cheese.
The Flaxseed Spreads are very high in Omega-3 fatty acids, heart-healthy, high-fiber, low-calorie and absolutely scrumptious. They are all natural, gluten free, dairy free and additive and preservative free. Comes in Victorian gourmet 8 oz glass jars that are shelf stable.
Cream Of Wheat Pilaf With Carrots and Nuts
Uppuma, (pronounced oop-mah) is served for breakfast in India. If you want to get away from the usual breakfast or you’d like a change of pace, try the following fluffy nutritious cream of wheat pilaf. The long list of ingredients should not discourage you; they are simply added one after another to perk up the relatively bland taste of cream of wheat. Low in calories, it is made extra nutritious by adding nuts and vegetables.
For an authentic taste use sooji, Indian cream of wheat from local Indian stores. The dal and kari leaves are available at Indian groceries, if you cannot find don’t worry about it.
Serve this light balanced meal for weekend breakfast or brunch when you have the time along with a mango-banana smoothie.
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon white split gram beans (urad dal) (optional)
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 tablespoons roasted salted or unsalted peanuts or cashews
- 10 kari leaves (optional)
- ½ cup chopped onion
- 1 fresh green serrano or jalapeno chile, stemmed and chopped
- ¼ cup carrot cut into ½ -inch sticks
- ¼ cup green beans cut diagonally into ½-inch pieces
- 1 cup Indian semolina (sooji coarse) or cream of wheat
- 2¼ cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- Juice of ½ lime
- Fresh chopped cilantro
1. Heat the oil in a heavy large skillet or sauté pan over moderately high heat. Add the dal, mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the peanuts and kari leaves and stir 1 to 2 minutes. Add the onion, chiles, carrot and green beans. Cook stirring occasionally until the onion is soft but not brown, 3 minutes. Add the semolina and lower the heat to moderate. Cook stirring frequently until toasty smelling 5 to 6 minutes; if you’re using the Indian sooji be sure to stir-fry at least 10 to 12 minutes, until toasty and you begin to smell the nutty flavor taking care not to brown. Transfer to a bowl and set aside.
2. Add the water to the same skillet and bring to a boil. Add the salt and sugar. Lower the heat to moderate and gradually stir in the farina. (Water is critical here, the rule of thumb is twice the amount of grain, but I prefer a tad more, which helps the grains to soak and plump.) Mix a few tablespoons at a time, stirring constantly in one motion until all the water is absorbed, be careful while stirring because the mixture starts to spatter; reduce the heat to low at this time. Sprinkle the lime juice and mix gently. Add the desi ghee, cover and cook at least 5 minutes (do not peek) until the grains are fluffy and plump and meld with all the flavors. Let the uppuma rest, covered for 5 minutes.
3. Turn on the oven to your lowest setting and warm some plates in it. Just before serving, spoon the uppuma into individual custard cups or decorative mold. For an attractive arrangement, place a warmed serving plate upside down on top of the decorative mold. Invert the mold over the plate holding both securely, and let the uppuma slide down onto the serving plate. Top each serving with tomato roses if you prefer and serve hot, sprinkled with fresh cilantro. I like this uppuma best when it is warm, as it cools it looses its fluffy texture.
Serves 4.
