Two Leibster Awards and nominations!!

My friend Ruth from Spring of a Curiouseed pleasantly surprised me with a Leibster Blog Award yesterday!This is my first award since I started blogging about three months ago and is very special to me.Thanks so much Ruth!!!!Please visit Ruth's blog and check out her scrumptious creations!!

I was still celebrating my first award, when Laura from The Art of Cooking Real Food surprised me with yet another Leibster!!What can I say!I'm overjoyed beyond belief!!Thanks so much my friend!Please stop-by at Laura's blog for those delectable delights she creates!!

"Leibster" means dearest in German and as with any award, there is bit of a ceremony involved.These are the rules if you accept the award:

• Copy and paste the award on your blog.Link back to the blogger who gave you the award.
• Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
• Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Very excited to nominate my choice of wonderful bloggers out there!The word 'leibster' applies to them perfectly and please do not forget to check out their lovely blogs!

Cucina @ Cucina49
Carmen@carmenskitchen
Elpiniki@my-greek-cooking
Hannah@bluekaleroad
Anshu@indo-italian
Choc Chip Uru @Go Bake Yourself
Sudha @ Wit,Wok and Wisdom
MJ @ MJ's Kitchen
Angela @ Mind over Batter
Lisa @ Smart Food and Fit


Thanks so much to all the wonderful people out there for their support!Love you all :)

Paratha (Pan fried Indian flatbread)

Growing-up in a North Indian family, Parathas were the order of the day.At mealtimes Mom often served us hot Parathas with a dry vegetable or meat dish.Parathas are very common in the Indian 
sub-continent.They're made by kneading whole wheat flour with some water to form a dough.You then roll out the dough, shape it and pan fry on a tava or pan.I use a non stick pan because it uses less oil.Traditionally in India they're made using ghee, but I use canola oil to cut out the fat content.Parathas are packed with energy and perfect for a filling meal for either breakfast, lunch or dinner!

There are many variations of Parathas in the Indian sub-continent.You can make them plain like I've done here or you can make  stuffed parathas using potatoes,cauliflower,paneer or even ground chicken or lamb.Stuffed parathas can be eaten on their own with a knob of butter and some yoghurt.Plain parathas require some dry vegetable or meat dish.They can be round, triangular, or square.
Nothing feels better than a nice hot paratha with a steaming hot vegetable or meat on a cold winter day to warm you and fill you up.


Parathas (Pan fried Indian flatbread)
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Ingredients:


Whole Wheat Flour-2 cups (easily available at your Indian Grocer's)
Some water
Oil-2-3 tbsps


Process


You start by taking about 2-3 cups of flour in a deep vessel.Make a hole in the center and fill it about 3/4 of a cup of water.Start mixing it with your hands, add more water little-by-little until it starts coming together and forms a dough.The dough should not be too wet or too dry.It should be soft to touch.Once done cover it and put in the refrigerator for about 30 mins.

When you're ready, take it out and flour your surface.Take a small amount of the dough in your palms and make into a ball.Flour it on both sides, flatten it a bit and start rolling it on the surface to get a circular shape.

Spread some oil evenly all over and fold it from the middle.Spread some oil all over and fold once again to make a triangle.This is the shape we need since we're making the staple parathas in my house that are triangular. Start rolling the dough until you get a decent size triangle.Don't forget to flour your dough after every fold and as you're rolling.

There!The paratha is ready to go into the tava or pan.Heat the pan to medium high and place the paratha. Oil the side that's up first and flip it over.It should now puff up.Oil the other side as well and just cook until you get nice golden spots telling you that its cooked.Press it all over with a spatula so that its cooked evenly.

Your paratha is ready!Serve it hot with my Aloo Gobhi (which btw was my first blog post,so please excuse me for the pics!)or any curry of your choice!

or serve it with Palak Paneer (recipe coming soon)!

Seafood and Chorizo Paella

My love affair with Paella began when I first had it about six years ago in this cute little restaurant that we frequented.They served the most delectable Seafood Paella steaming hot with lobsters,shrimp, mussels and clams all decoratively arranged on a huge platter that was so visually appealing that we couldn't wait to dig in.

In my pursuit to find the one perfect recipe I tried hard probing the net.I even found a recipe and tried it, but the first time I made it I wasn't much impressed with the sticky consistency of the rice.I had used Long grain Basmati rice and didn't quite get the rice to liquid ratio resulting in a rather sticky Paella.
Determined to try again I set on my quest once more to find the perfect Paella recipe and that led me to a blog that I absolutely love called Adora's Box with tons of lovely recipes.

This recipe is inspired from Adora's Paella recipe.The few changes I made were:
I used Arborio Rice.
Added some Chorizo Sausages.
Cooked on the stove-top.
Didn't use red bell peppers or squid because I didn't have any!

This time the Paella came out beautiful!!Exactly as I'd imagined it to be.The Arborio rice was nice and fluffy, not at all sticky and the flavors blended beautifully.

Seafood and Chorizo Paella
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Ingredients:
Arborio Rice-2 cups
Onion (medium)-1 chopped
Garlic- 4-5 Cloves Crushed
Saffron-1 tsp
Tomato paste-1 tbsp
15 oz can of crushed tomato
Shrimp-12 pieces peeled and deveined
Chorizo Sausages-2 cut into rounds
Mussels-about 12
Fish Stock-3 cups
Frozen Peas-1 cup
Olive Oil-2 tbsps
Salt- to taste

Process:

Heat some of the stock in a pot and add the mussels.Parboil them just until they open up.Strain them and mix the liquid back into the fish stock.
In a paella pan or deep skillet heat olive oil and add the Shrimp.Cook until pink on both sides.Take it out and keep aside. In the same oil add the Chorizo sausage and brown them on both sides.Take them out and keep aside.Add the onions and garlic into the skillet along with tomato paste and can of tomatoes.Fry for about 2 minutes and add the rice and saffron.Add the fish stock and bring it to a boil.Once it starts boiling reduce the heat, cover the skillet with a tight fitting lid and cook for 15 minutes or until all the stock is absorbed.
Open the lid and arrange the Shrimp, sausage, mussels and peas and put the lid back on.Let it cook for 5 more minutes.You can serve the Paella as it is or transfer in a tray.Garnish with fresh parsley!

Vegetarian Sushi-Cucumber and Avocado Rolls

Japanese food is a firm favorite in my family, especially Sushi!My kids enjoy it as much as we do and its one of our favorite things to eat out.Sushi is a healthy, elegant and flavorful food that has lots of different textures and flavors mixed to tease your taste buds.

Not surprising then, that the moment I spotted a Sushi kit at our local Wholefoods,I had to get it and try making Sushi.It contains a Sushi mat,a set of Nori sheets and a wooden spatula.Very excited I got home and started on my Sushi venture.

It turns out that its so easy to make and can be easily enjoyed in the convenience of your own home!This is the second time I made these and got rave reviews from my visiting friends!

These rolls are all the more appealing since there're vegetarian and I know of some vegetarians who are a little apprehensive about trying Sushi.Believe me once you've tried this you will go out there and explore many other amazing Sushi preparations.
Sushi can be made by using Nori (a green colored seaweed wrapper), vinegared sushi rice and a combination of either vegetables, seafood, or fish with a variety of toppings and sauces that give each sushi its distinctive texture, taste and looks.

Once you've got all your required ingredients, you can start the assembly process.

Start by placing the Nori on the Sushi mat.Spread the rice about half way through the nori.Arrange the cucumber and avocado slices at the top about 2" from the top of the mat.Start by rolling the mat and pressing the filling as you roll so as to get a nice cylindrical shape.

I've dipped some in black sesame seeds here for a contrast and visual appeal.

Pickled ginger and Wasabi are easily available at your local Grocer's international section.Impress your guests with theses lovely rolls that's so much fun to make and eat!Mine are by no means perfect,but its the sheer joy of just creating something that I've always eaten in a restaurant that matters, I guess!!

Vegetarian Sushi-Cucumber and Avocado Rolls
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Ingredients:

Sushi Mat
Nori-2 sheets
Sushi Rice-11/2 cups
Sugar-2 tsp
Rice Wine Vinegar-2 tsp
Salt -1 tsp
Cucumber-1/4 sliced
Avocado-1 sliced
Black Sesame Seeds-2-3 tbsp
Pickled Ginger-2 tbsp
Wasabi-1 tsp
Soy Sauce- 4 tbsp

Process:

Cook the rice according to the instructions.Add the suagr, rice wine vinegar and salt.Keep aside.
Place a single Nori sheet on top of the sushi mat.Spread the rice evenly half-way through the nori.Arrange the cucumber and avocado slices at the top end of the rice(about 2" from the top).Start rolling the mat and pressing the filling into the roll.Let go of the mat after the second roll and keep on rolling till you've reached the end.Cut into pieces with a sharp knife.Dip the rolls into the black sesame seeds.Serve with wasabi,pickled ginger and soy.

Tandoori Paneer Tikka

Paneer is a fresh cheese commonly used in Indian cooking.Its a good source of protein for vegetarians.Its such a versatile product that it can be used in a thousand ways, sweet and savory.This dish is a very popular North Indian appetizer that you will find in most Indian restaurants.I love this dish for its simplicity, flavor and its appearance.

Paneer is easily available at your Indian Grocer's.It can also be made at home by heating a Gallon of Whole milk and when it comes to boiling point just add a 2 tbsp of vinegar or 4 tbsp of lemon juice to curdle it.

Collect the curds in a cheesecloth and squeeze it.Tie at the top and leave it hanging so that all the whey has strained out.You can then set the curd in a rectangular shaped dish in the refrigerator and once it has set, cut it into pieces and use it to make all kinds of preparations.
For this preparation I use store bought paneer, just for the shape and texture.

The key to making good Tandoori Paneer Tikka is to marinade it for about 4-5 hrs or even overnight, so that the flavors penetrate.You will also need to soak some skewers in water for about 30 minutes (if using wooden skewers) before putting them in the grill.Its a great make-ahead appetizer for parties, gatherings and potlucks. Marinade it the day before and grill it just before the guests arrive!!

Tandoori Paneer Tikka
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Ingredients:


Paneer 300 gms- cubed 2" (I use store bought)
1 medium Green Bell Pepper(Capsicum)-cut in squares
Thick Yoghurt-2 cups
Ginger Garlic Paste-1 tbsp
Tandoori Masala-2 tbsp(available in most stores)
Lemon juice-2 tbsp
Chaat Masala(readily available in Indian Stores)-2 tbsp
Oil-2 tbsp


Process:


In a zip lock bag put all the ingredients except chaat masala and tightly seal it.Mix the contents well together and leave it in the refrigerator for 4-5 hrs or overnight to marinade.

Place the marinaded Paneer and Bell Peppers into skewers on an aluminium foil on a baking sheet and broil(grill) on high heat for about 8-10 mins turning once unitl it becomes golden around the edges, but not overcooked.Sprinkle some chaat masala over the top.

Arrange the Paneer with or without skewers in a serving tray with salad and lemon wedges.Serve hot with Coriander Chutney!

Also sending this entry to

Citrus Bloghop-Orange and Lettuce Salad

After stuffing myself a bit-too-much during the holidays, I'm now in a mood to eat light and healthy.So when my friends suggested citrus as the theme for this month's blog-hop, I was super excited, because I could post my favorite salad and at the same time not deviate from my healthy-eating plan.

When I say healthy food, salad comes to my mind and what better way to start the New Year with a healthy salad recipe.What can I say about this beauty!I call it the King of all Salads as it has all the things you look for in a salad or at least all the things that I look for in my salad.Its sweet, tangy, crunchy, peppery all-in-one.It has the ability to transform a dull meal into this lively elegant supper!

Pair it with your favorite rice,pasta or sandwich and there you have it!A piquant tasting salad that's beautiful in taste and looks. The dressing in this salad has now become my favorite dressing for all kinds of salads!The hint of ketchup and the sweetness of the honey combined with the tanginess of the vinegar and lime juice makes all the difference and gives it its unique taste.

The inspiration for this recipe came from the website www.spain-recipes.com,while I was searching for tapas recipes (that I am going to share in future posts) I was planning to make for a gathering.Like I always do, I made some changes(I added some more ingredients and created my own dressing!Yay!) and ended up with an amazing salad recipe!!

Orange and lettuce Salad with Lime, Honey and ketchup Dressing
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Ingredients:

Minneola Orange-1 sliced into rounds
Lettuce-1 pck
Crumbled Feta-3 tbsp
Pimento stuffed Green Olives-10-12
Ready salted sunflower seeds-2 tbsp
Golden raisins soaked in water-2 tbsp

Lime Honey Ketchup Dressing

Lime juice-1 tsp
White Wine Vinegar-1 tsp
Honey-1 tsp
Ketchup- 1tsp
Extra Virgin Olive Oil-3 tbsp
Salt and pepper-to taste

Process

Assemble all the salad ingredients and arrange on a platter.Whisk together the dressing and pour over the top.Enjoy with your favrorite meal!

Okay one last pic since I absolutely adore this beauty :)

I am so excited to share this recipe as part of our citrus bloghop for this month.I am co-hosting this event with these amazing bloggers and request you to check out their amazing creations. You can link up any of your citrus recipes from the month of January 2012.Our twitter hashtag is #Citruslove.

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl

astigvegan.com ~ Astig Vegan ~ @astigvegan

Baker Street ~ Anuradha ~ @bakerstreet29

BigFatBaker ~ Erin ~ @BigFatBaker

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cakeballs, Cookies and More ~ Sue

Easily Good Eats

Elephant Eats ~ Amy

Georgiecakes ~ Georgie ~ @georgiecakes

Hobby And More ~ Richa ~ @betit19

Mike's Baking ~ Mike ~ @mikesbaking

Mis Pensamientos ~ Junia ~ @juniakk

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Parsley, Sage, Desserts and Line Drives ~ Lisa ~ @parsleynsage

Peaches and Donuts ~ Sylvia ~ @PeachesandDonut

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Smart Food and Fit ~ Lisa ~ @LisaNutrition

Soni's Food for Thought ~ Soni ~ @sonisfood 

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~ @TAofCRF

The More Than Occasional Baker ~ Ros ~ @bakingaddict

The Spicy RD ~ EA ~ @thespicyrd  

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

You Made That? ~  Suzanne ~ @YouMadeThatblog

Rice Noodles with Chicken and Mushrooms

Happy New Year!I was out of town for Christmas and New Year's eve and had a great time vacationing with family!Hope you all had a great time as well.The amount of food we eat during the holidays is just unbelievable!The midriff keeps expanding and when its all over, that's when you start thinking of how to get rid of those extra pounds or kilos that you've gained during this period.Time to start eating healthy and time to start exercising, getting back into shape.

Kicking off 2012, I have a great recipe, quite healthy and delicious, quick and easy at the same time!My family loves Chinese food and since I haven't added any Chinese recipes here yet, I thought now would be a good time to do so.This recipe is inspired by the numerous noodle dishes from the Chinese restaurants in China Town in London's West End that we frequented on a regular basis.

I use Yellow Peppers, Baby Bella or portobella mushrooms and boneless chicken thighs.The use of Oyster Sauce and Soy Sauce is very common in Chinese dishes and they impart the savory flavor to the dish.You can make it spicy or non-spicy according to your preference.

Rice Noodles with Chicken and Mushrooms
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Ingredients:

Rice Noodles-1 pck
Boneless skinless chicken thighs- 6 cubed
Yellow peppers-1 sliced
Portobella or Baby Bella mushrooms-1 pkt Cubed
Onion-1 chopped
Garlic-3 sliced
Dried Red Chillies-3
Oyster Sauce-2 tbsp
Soy Sauce- 3 tbsps
Fish sauce- 1 tsp
Brown Sugar-1 tsp
Oil ( Peanut, Sesame or Vegetable)-3 tbsp

Process:

Cook the Noodles according to instructions.Keep aside.
In a separate bowl mix oyster sauce, soy sauce, fish sauce and brown sugar.

In a wok heat 1 tbsp of oil and add the chicken pieces.Season with salt.Continue to cook until slightly browned.Remove the chicken pieces.Add 2 tbsp of oil.Add the garlic and red chillies.Follow with onion and mushrooms, cook until they are golden and then add the peppers.Add the sauce mix.Throw in the chicken and the noodles.Mix well.Check and adjust the seasonings.Serve hot!