Roast Garlic

Roasted Garlic

“What are you making?”

“The house smells of garlic?”

The smell must have surprised my husband; he knows I do not enjoy garlic as much as he does.

He can live with garlic day in and out. Me I just tolerate the thing.

Ok it gives flavours, that are good but there is only so much of good a person can take.

Anyway coming to the husband’s question I roasted garlic for him and was he thrilled.  We kept it in a container and he enjoyed it in his daily food.

You can use it as a spread on bread or crackers, mashed into salad dressing, mashed into hummus, baba ganoush, or other spreads, in place of raw garlic in soups, casseroles, and sauces. Or like hubby spread on every surface he found he could spread it on.

This time I used the oven specially to roast the garlic but next time when I  #FireUpYourOven   baking this is one that will go with the bakes, only the savoury bakes mind you.

 Roast Garlic 

Recipe Source: The Kitchn

Ingredients:

• 1 or more heads of garlic
• Olive oil

Method:

• Heat the oven to 200° C / 400°F.
• Peel most of the dry skin off the garlic leaving the head and all the cloves connected.
• With a sharp knife cut off about ¼ inch off the top of the head of garlic. This will expose the tops of the garlic cloves.
• Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic let the oil sink down into the cloves.
• Wrap the garlic aluminium foil and roast in the oven for 40 minutes. The garlic is done when a center clove is completely soft when pierced with a paring knife.
• Let the garlic cool slightly and serve.
• If you have questions as to how to get it out of the peel then tell them,” Press on the bottom of a clove” the garlic will come out.
• Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes:

• Pressed for time? Then you can separate the head of garlic into individual cloves. Leave the cloves intact and covered with their skin, toss with olive oil, and roast in a foil packet until soft.
• The garlic head gets done in 40 minutes; you can continue roasting until deeply golden for a more caramelized flavour — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

Day 14

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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Pesto Rosso for Pasta

Pesto Rosso for Pasta

The month of December dawns with a lot of noise in my house. 

Why? 

Because the younger one celebrates her birthday and she starts goading me in action from the 15^th November. So generally even with my haphazard planning we have something organised for the great day. 

It’s hard to believe that 13 years ago we had a baby that fitted in the crook of my hand. The rate at which she is stretching upwards one day I will be in the crook of her arm and let me tell you I am tall.

So anyway the big day this year was a Saturday and I was not too well. I just made two sauces and boiled the pasta. I was skeptical about how it will taste but when my guests kept on returning for more of this sauce I knew I had hit a goldmine. This one is permanent feature in my home from now on and the best part is it can be used as a spread and dip also.

Pesto Rosso 

Pesto Rosso for Pasta

Recipe Source: Share my kitchen

Yield: about 3 cups

Ingredients:

• 2 tomatoes, peeled and deseeded
• 2 tomatoes, sundried
• ½ cup olive oil
• ½ cup almonds, blanched and peeled
• 1/3 cup olives
• 1/3 cup parmesan cheese
• 6 garlic cloves
• 6-8 basil leaves
• 2 Kashmiri chillies
• Salt

Method:

• In the mixer/blender drop the almonds use the pulse button twice.
• Then add all the ingredients in the mixer/blender and blend to get a paste.
• Serve on hot pasta like penne, tagliatelle, rigatoni.

Pasta and Sauces to with them

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

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Marinara Sauce for Pasta

Marinara Sauce for Pasta

According to Wikipedia, “Marinara (English: mariner's) sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives and spices. It is occasionally sweetened with a dash of red wine.

This sauce is also widely used in Italian-American cuisine, which has diverged from its Old World origins.

Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for sauce), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

Several folk theories are given as to the origin of this sauce: One version is that cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World fruit) to Europe. The original recipe did not contain seafood, so it was resistant to spoilage due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.

Historically, however, the first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa.”

So much for history but I did not for once think the sauce I made regularly was Marinara Sauce! Only when I was looking for the sauce for this BM and for Kiddo’s Birthday Party that I found out I was making this sauce regularly.

But let me confess this sauce has been made by my elder one! I was not well and we almost cancelled the little ones birthday party as I could not make anything. As the initial plan was to make pasta this sauce was something that Apeksha made for Akanksha. So all Apekshas have been met, no more Asha Akansha for me!! Before you wonder what I mean Apeksha is expectation and Akansha means desire, wish!!

Marinara Sauce

Recipe Source:  Here

Ingredients:

• 1 tblspn olive oil
• 1 onion 
• 1 ½ tsp garlic, minced
• ½  cup  red wine(I did not use)
• 12 tomatoes, peeled, de-seeded and crushed 
• ½ tsp flat-leaf parsley, dried
• 1 ½  tsp salt
• ½  tsp kali mirch/ kali miri/ pepper corns,  freshly ground

Method:

• Heat the olive oil in a large kadhai/wok.
• Add the onion and sauté on low flame til translucent.
• Add the garlic and cook for 1 minute.
• Add the wine, (if using else jump to the next step) and cook on high heat, keep stirring and scraping till almost all the liquid evaporates.
• Stir in the tomatoes, parsley, salt, and pepper.
• Cover, and simmer on low flame till sauce thickens.
• Serve hot with spaghetti or rigatoni pasta.

Come back tomorrow for another delicious sauce....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Arrabbiata Sauce for Pasta

Arrabbiata Sauce for Pasta

Pasta in any form is enjoyed and devoured without complaints by the girls and their father but they have their individual preferences.

Like the younger one will prefer a mixture of white sauce and Arrabbiata or Marinara sauce the older one will worship white sauce but like I said “No Complaints” with the meal!

Many a times if I have to go out they will make their own version of sauces. So it was not much of a surprise when little one (not so little anymore) choose Pasta for her birthday party!

One of her requests was Arrabbiata! So what is Arrabbiata sauce?

According to the Wikipedia,” Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil.

"Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chilli peppers. Parmigiano-Reggiano or parmesan cheese is not necessary to make this sauce. But then there are variations a few include onions to be fried with the garlic and tomatoes.

Due to the small number of ingredients needed in order to make this sauce, it is quite inexpensive. Though most commonly used for penne pasta, arrabbiata can be used for other food like meats, poultry, seafood, bread and food similar to pizza.”

So let’s make this delicious sauce which taste good with penne, spaghetti, rigatoni to name a few.

Arrabbiata Sauce

 Ingredients:

Arrabbiata Sauce for Pasta

• 1 tsp olive oil
• 1 cup onions, chopped
• 1 tsp garlic paste
• 1 tsp sugar
• 1 tblspn basil chopped
• 2 tsp chilli flakes, crushed
• 2 tblspn tomato paste
• ½ tsp oregano
• ½ tsp sage
• ½ tsp thyme
• A pinch of rosemary
• 1 tsp kali mirch/ pepper corns, powdered
• 3 cups tomato puree
• 2 tblspn flat parsley, chopped (optional)
• 1 cup water

Method:

• Heat oil in a large kadhai/wok over medium heat.
• Sauté onion and garlic in oil for 5 minutes.
• Stir in water, sugar, basil, red pepper, tomato paste, oregano, sage, thyme, rosemary, black pepper and tomatoes.
• When it starts boiling lower the flame and simmer uncovered about 15 minutes.
• Stir in parsley if using.
• Ladle over the hot cooked pasta of your choice.

Check out the next sauce I will post tomorrow....

Sauces for Pasta

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

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Spiced Lime Pickle/Lemon Pickle without Oil

Spiced Lime

I have my Mom’s cookbook, rather the cookbook that my Father had presented my Mom. It was his way of telling her that he liked food to be cooked in different ways not just the regular Karnataka Style.

 The cookbook had a cover when I flicked it, yes my sister does not know about the book and my brother was too small and of course my bhabhi, she has no clue!!! :D

This was in the pickle section, I realised that Amma used to make this delicious pickle and I do not know if she read this in the book or it’s a traditional recipe! I have made this pickle too often to read the recipe.

If you are like me left with pieces of lime, ginger or ginger then add them in a clean bottle. Sprinkle salt in the bottle on a regular basis. You will have delicious pickle ready.

This is my lemony entry for Blogging Marathon #46.

Spiced Lime

Spiced Lime Pickle/Lemon Pickle without Oil

Ingredients:

• 24 lime
• ½ kg green chillies
• ½ kg ginger
• 1 tsp turmeric
• 3 tblspn salt, heaped
• A big dry bowl
• Clean and dry glass bottle

Method:

• Wash and dry the lime.
• Similarly wash and dry the ginger pieces.
• Cut the lime in 8 pieces and drop them in the dry bowl.
• Peel and cut the ginger in small pieces add them in the same bowl as the lime.
• Cut the green chillies in small pieces add them in the same bowl as the lime.
• Mix 2 tblspn salt and turmeric in the bowl and mix well.
• Sprinkle salt in the jar.
• Put the jar in sun everyday with a clean muslin cloth tied on top. Do this for 6-7 days. In case you don’t have sunshine then you will need t 15 days for the pickle to get ready.
• Stir the lime daily by shaking the jar.

Notes:

• My Mother-in-Law added slices of karela/bitter gourd too. It was tasty and not bitter.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Preserved lemons or l'hamd Marakad

Preserved lemons or l'hamd Marakad

Recently we have done a Mega Marathon on International Cuisine for the alphabet M I was seriously considering doing Morocco and this delicious lemons called preserved lemons what is called l'hamd marakad.

However this is also called preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems.

In Morocco this is essential a Moroccan condiment and used to enhance many Moroccan dishes both as a garnish and as a key ingredient.

In Morocco people use doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, Eureka or Meyer lemons are favoured but any variety will work.

Hence I have used the lemons from out tree these are not so thin skinned as there were no lemons available in the market. However I needed to a little 6 weeks a little more time than 4 weeks recommended. Also since these lemons were juicy I did not add any lemon juice. However I have included it in the recipe.

You must be wondering why I am talking about lemons then for Blogging Marathon  this week I have chosen Lemon Recipes!!

Preserved lemons or l'hamd marakad

Recipe Source: here 

Ingredients:

• 5 lemons, washed and dried
• 2 lemons
• A clean glass jar big enough to accommodate the lemons
• ¼ to ½ cup salt

Preserved lemons or l'hamd Marakad

Method:

• Remove the stems and cut off the tips.
• Cut each lemon lengthwise into quarters cut about ¾ of the way in this way the quarters will be attached at the base.
• Fill the lemons with salt bring them together and place them in the jar.
• Pack the lemons very tightly.
• Press the lemons as you add them to the jar to release their juices.
• Add the fresh lemon juice (if using) add a lot of salt.
• Cover the lemons tightly, and set aside in a cool, dark place.
•  I opened the jar and compressed the lemons to release more juices every day.
•  You can add more lemon if you in the first week or until the lemons are submerged in juice.
• The lemons will be pickled and ready to use in about four weeks to five weeks, once the rinds are very soft.
• Once you open the jar transfer the jar to the refrigerator. These will keep good for several months.
• When you want to use the lemons Rinse the lemons before using to remove excess salt and any film that may have formed in the liquid.
•  Use the rind, finely chopped, in salads, in tagines, stews and sauces.
•  Remove the seeds and use the quarters, with or without flesh. The flesh will impart a stronger lemon flavour.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Garlic Cheese Dip

Garlic Cheese Dip

One evening we were to go out for dinner in local hotel that has a buffet. Hubby told me he had invited one of his friends!

Since I know the man for 27 years I was wondering who he was inviting and then at the hotel he introduced me to Felix Da’silva…

I tell you the man is wow! What an amazing recipes he shared! I wish I had the presence of mind to switch on the recorder to hear him speak.

Later on he shared this delicious garlic dip and strawberry jam.

He was to demonstrate the making of the dip in my kitchen, but unfortunately we could not so he shared the recipe with me!

I promise you it’s a from the lips to the hips recipe so beware!

Garlic Cheese Dip

Garlic Cheese Dip

Ingredients:

15 flakes of garlic big flakes

1 tblspn oil

25 grams butter

½ tsp parsley

¼ tsp salt

2 cubes Amul cheese, grated

200 ml Amul cream

1 slice Britannia cheese

Method:

Chop the garlic fine.

Heat the oil in a thick kadhai/wok.

Add the garlic and fry till the garlic turns brown.

Add the butter, parsley and the salt mix.

Add the Amul cheese and melt. The cheese melts almost immediately.

Add the 200 ml Amul cream. Stir and blend.

Add the Britannia cheese slice shredded.

Stir and serve with the French baguette, crudités.

Notes:

The girls used some more milk and made a thinner sauce and eat it with pasta.

This goes for the November Week 4, Cooking from Cookbook Challenge  Group.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Homemade Chocolate Spread

Homemade Chocolate Spread

Do your children say they don’t like sweets yet wade through a bottle of Nutella like 1 bottle a week?  I find that too expensive so I was happy when I saw this Homemade Chocolate Spread at Julie's place. This I had to make.

The girls gave me mixed reaction the elder one did not mind it the younger one did not like it so did not eat it much. But if she runs true to her form then she will finish the bottle as we reach the bottom of the jar!!

I used dark chocolate but you can use semi-sweet chocolate too.

Homemade Chocolate Spread

Recipe Source:Erivum Puliyum

Homemade Chocolate Spread

Ingredients:

• 1 cups almonds 2 cups
• 1 tblspn oil 
• 200 grms chocolate, chopped fine

Method:
Make Almond Butter:

• Put the almonds in a chutney jar of the blender.
• Grind until smooth, the jar will be hot stop the mixer and let it cool.
• Scrape the sides of the jar and run the blender/grinder more till the almonds give out oil and starts to come together.
• When you can no longer blend it add the oil as required little by little.
• Blend again until you get a smooth finish. This is Almond butter.

Let’s now make the chocolate spread:

• In a double boiler melt the chocolate or melt in a microwave glassware by running the MW in spurts of 30 seconds till the chocolate melts.
• Stir till all the chocolate is melted and is smooth.
• Remove from heat if using the double boiler method and add the almond butter to this melted chocolate.
• Stir the mixture completely to incorporate well and to get a creamy smooth finish.
• Your chocolate spread is ready to serve with breads.
• Cool down completely before storing in bottles. 

Homemade Chocolate Spread

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Pizza Sauce

Pizza Sauce

 My friends gift me cookbooks, nothing new in that you will say but this one was something I never expected. The fact that Mahesh in his busy schedule remembered me and brought this book makes it special though he says it’s a take away I am happy with it.

Pizza Sauce

Ingredients:

• ¼ cup olive oil
• 2 tsp garlic, chopped
• 4-5 tomatoes, blanched, peeled and pureed
• 1 tsp basil leaves, shredded
• Salt to taste

Method:

• Heat the olive oil in a thick kadhai/wok.
• Add the garlic and tomato puree, basil and salt.
• Heat and simmer on low flame till the sauce thickens.
• Use as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

North Indian Spice Masala

This spice mix is amazingly delicious. I have used it occasionally and everytime I have used it I have had rave reviews. Just try it.

North Indian Spice Masala

Recipe Source: CinnamonNspice

Ingredients:

4 tbsp saunf /fennel seeds

2 tbsp coriander seeds

1 tbsp kalonji /nigella seeds

2 cloves

2 black cardamom

4-6 green elichi/cardamom

Method:

Dry roast all the masala ingredients and grind them to a powder.

Store in a air-tight container and use a dry spoon to scoop out the required quantity.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Mint Chakkah~ A Creamy Curd and Mint Dip

Mint Chakkah

Does this picture remind you of Ice cream? 
Do you crave to have it? Well so do I?
But waits its not ice cream but a Creamy Curd and Mint Dip!! 
Tastes awesome!!
Its called Chakkah !!

Chakkah is thick and creamy strained yogurt served in Afghanistan either as a dip or a sauce. It is also used as an ingredient in many Afghani dishes.

 Mint Chakkah

Mint Chakkah

Recipe Source:My Diverse Kitchen
Ingredients:

• 2 cup   curds
• 1 clove of garlic, finely minced
• 2 tbsp fresh mint, finely chopped
• Salt to taste

 Method:

• Using a cheese cloth hang the curds for 2 -3 hours. (As I do not like the smell of the cheesecloth, after I remove the curds I prefer to use a fine nylon strainer for the job.
• The result of the hanging should be a creamy and not dry.  
• Mix the yogurt and the garlic in a bowl. Do not beat.
• Cover and refrigerate till required. 
•  Just before serving, stir in the salt and half the chopped mint.
•  Garnish with the remaining mint and serve.
•  This makes 1 cup of Minty Chakkah.

 Notes:

• This Chakkah should have a nice but not too strong, flavour of garlic so add as much garlic you need to get that.

An InLinkz Link-up

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Baharat ~ A Spice Powder from Middle East

Let's make Baharat a spice mix, we Indians never seem to get enough of  spice mixtures ;).

According to Wikipedia,

 "Bahārāt   is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. 

Bahārāt is the Arabic word for 'spices' (the plural form of bahār'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment."

I loved the aroma of the spices in it. 

Baharat

Cuisine: Middle Eastern

Recipe Source: The Daring Gourmet

Ingredients:

• 1 tblspn kali mirch/ pepper corns
• 1 tblspn jeera/cumin seeds
• 2 tsp dhania/ coriander seeds
• 1 tsp laung/cloves
• ½ tsp elichi/cardamom seeds
• 1½ tblspn chilli powder
• 1 tsp dalchini/cinnamon, ground
• ¼ tsp jaiphal/nutmeg, ground

Method:

• Heat a small kadhai/wok over low  heat and dry roast stirring   the pepper, cumin seeds, coriander seeds, cloves, cardamom  till  you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it continuously).
•  Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
• Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
• Store in an airtight glass jar.

This goes for the August Week 3, Cooking from Cookbook Challenge  Group

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!