Category: Cooking

Kalkandu Sadam

Recently I made a quick and easy Kalkandu Sadam in my Ninja Foodi. I really liked it and wanted to share it with you!

Ingredients:

  • 1 cup rice
  • 2 cups water
  • 1/2 cup kalkandu (sugar candy)
  • 2 and 1/2 cups milk
  • 1/4 tsp ground cardamom
  • 1 and 1/2 tbsp ghee
  • 2 tsp cashews
  • 2 tsp raisins
  • a pinch of saffron

Recipe:

  1. Wash the rice and powder the kalkandu until it forms a coarse powder
  2. Add the rice (washed), water, and 1 cup of milk to the Foodi.
  3. Cook for 5 minutes and let the pressure release naturally, then open lid and mash the rice.
  4. Set the Foodi in saute mode and add the rest of the milk, the powdered kalkandu, and the cardamom.
  5. Mix well and cook for around 3-5 minutes.
  6. In a separate pan, heat the ghee then add the cashews and raisins to fry.
  7. Add this to the Foodi and mix well.
  8. Garnish with saffron and enjoy!

Our Friendsgiving Party

Recently, we hosted a Friendsgiving party, inviting a lot of family friends to spend time and have fun with us. I really enjoyed this party as well as how we planned for it.

It was a full spread, inspired by the traditional Thanksgiving foods. However, we decided to add an Indian twist to them. For example, we had pumpkin sambar, pumpkin idlis, white pumpkin raita, butternut squash parata, and white pumpkin pachadi to name a few. I also loved the apple cider we had, as it was mixed with ginger ale, giving it a fizzy and overall delightful taste.

The food wasn’t the only attraction. We decorated the house with oranges and golds to highlight the idea of fall and Thanksgiving. Some of these decorations included an orange garland of fall leaves as well as a gold FRIENDSGIVING sign and many, many bouquets of flowers.

Have you ever hosted a Friendsgiving party? How was it?

My Grandma’s Chocolate Recipe

When I was in India, my grandmother showed me how to make a quick and easy chocolate. The recipe was so simple, yet delicious. Now, back in the US, I decided to try it out again. It turned out really well, so I decided to share it with you!

  • 3/4 cup sugar
  • 1 cup milk powder
  • 2 1/2 tsp cocoa powder
  • 1 tbsp butter
  • Water
  1. Grease a plate with a bit of butter.
  2. Sieve the milk and cocoa powders together.
  3. Soak the sugar in a bit of water, then bring it to a boil to dissolve the sugar. Keep on heat until it reaches a one-string consistancy.
  4. Turn off the heat and add the butter and milk and cocoa powders.
  5. Stir.
  6. Once fully incorporated, pour into the plate and let it set.
  7. Enjoy!

What’s a recipe you love!

Butter Chicken: A Recipe

I love butter chicken. It’s a comfort food and I always feel at home when eating it. Whenever I go out to Indian restaurants, I always order butter chicken (or paneer) and naan (though I do try new things). Butter chicken is something I’ll always come back to and I love it a lot.

Ingredients:

  • 2 lb of boneless skinless chicken tenders, cut into big cubes
  • 2 tbsp yogurt
  • 1/2 tbsp oil
  • 3/4 tsp salt
  • around 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 2 small cloves of mashed garlic
  • 3 tbsp butter
  • 1 onion, sliced
  • 3 large cloves of mashed garlic
  • 1 inch mashed ginger
  • 1 tbsp sugar
  • 1 tsp paprika
  • 8 oz. canned tomato sauce
  • 2 tomatoes, pureed
  • 1/2 cup heavy cream
  • dried fenugreek (kasturi meethi)

Directions:

  1. To marinate the chicken, add the yogurt, oil, 1/4 tsp salt, 1/8 tsp cayenne pepper, 1/2 tsp garam masala, and the small cloves of garlic. Mix well, then add the chicken and coat it with the marinade. Cover and let marinate for 30 minutes.
  2. Set Foodi to the Saute mode on hot. Add the butter and once it starts melting, add the onions. Saute until the onions start browning.
  3. Add the large cloves of garlic (mashed) and the ginger (mashed). Also add 1/2 tsp of garam masala and the sugar. Cook for around a minute, stirring often.
  4. Add the marinated chicken, paprika, 1/2 tsp salt, and 1/8 tsp cayenne. Cook for 3 minutes, stirring often.
  5. Add the tomato sauce and the pureed tomatoes and mix well. Put the pressure cooker lid on the Foodi and pressure cook on high for 4 minutes. Make sure it’s set on seal.
  6. Release the pressure, then add the heavy cream and the fenugreek.
  7. Enjoy!

Cranberry Orange Loaf

This year, I decided to make a Christmas themed bread. I tried this very quick and delicious recipe that worked very well. It tasted great and was perfect for a Christmas special. I really loved the loaf and decided to share it with you!

INGREDIENTS:

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup sugar
  • zest of an orange
  • 3/4 cup buttermilk
  • 1/2 cup oil
  • 2 eggs
  • 1 Tbsp fresh orange juice
  • 1/2 tsp vanilla extract
  • 1 cup chopped cranberries

DIRECTIONS:

  1. Preheat the oven to 350 degrees and grease a loaf pan.
  2. Mix the flour, salt, baking powder, and sugar, then set aside.
  3. In a seperate bowl, stir the orange zest, buttermilk, oil, eggs, orange juice, and vanilla together.
  4. Slowly combine the dry ingredients into the wet ingredients.
  5. Add the cranberries and stir until just combined.
  6. Pour into the pan and bake for 55 minutes.
  7. Enjoy!

What’s your favorite Christmas recipe?

Recipe: Apple Pear Jam

This year I decided to make a jam inspired by fall. I loved this recipe and found it quick and simple. The tanginess and sweetness of the jam works perfectly together. Everything balances the others out, making this the perfect homemade jam.

Ingredients:

  • 3 green apples, any kind
  • 1 pear
  • 2 cups apple juice
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 4 cloves
  • 2 cardamom pods
  • 2 inch cinnamon stick

Directions:

  1. Core and peel the apples and pear
  2. Cut each apple/pear into 8 pieces, each around the same size.
  3. Fill a heavy pot with the juice and place the fruits into the heavy pot.
  4. Bring to a boil on high, then reduce heat to medium
  5. Simmer for 35 minutes, covered. The fruits should soften.
  6. Press the mixture through a sieve, Make sure to get as much of the juice as you can out.
  7. Return the pulp to the pot and add the sugar, lemon, cloves, cardamom, and cinnamon.
  8. Bring to a boil and reduce the heat to low.
  9. Cook on the low heat for 1 hour and 45 minutes, uncovered, while stirring often. The mixture should gain some thickness.
  10. Enjoy!

I really enjoy this recipe, especially spread on bread as breakfast or a snack. What’s your favorite fall recipe?

Applesauce Cinnamon Muffins

It’s officially fall! Normally during this time of year, I make my delicious pumpkin cinnamon bread. This year, I decided to spice things up by making Applesauce Cinnamon muffins. We had so many cups of applesauce at home that we needed a new recipe to use them. This recipe was perfect for that! The muffins taste spectacular and they’re a perfect snack for school.

INGREDIENTS:

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • a pinch of salt

DIRECTIONS:

  1. Preheat the oven to 350 degrees. Place the cupcake wrappers in their spots to get the muffin tray ready.
  2. In a bowl, whisk together the vegetable oil and both the sugars. Add both eggs, and whisk until smooth. Stir in the applesauce, Greek yogurt, and vanilla extract until just combined.
  3. Stir in the flours, baking soda, baking powder, cinnamon, nutmeg and salt. Make sure not to overstir the batter.
  4. Pour the batter into the prepared muffin tray and tap to get rid of air bubbles.
  5. Bake for 16 minutes.
  6. Remove from oven and let cool.
  7. Enjoy!

What’s your favorite fall recipe?

Easy Pasta Recipe

I recently made a delicious turkey spaghetti with my Ninja Foodi. It came out really well, so I thought that I’d share it with you!

Ingredients:

  • 1/2 lb ground turkey
  • 1/2 of a chopped onion
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 fresh basil leaves
  • 1 clove of garlic, chopped
  • 4 oz spaghetti noodles (broken into halves or thirds)
  • 7 oz can of diced tomatoes
  • 12 oz jar of marinara sauce
  • 1/2 cup chicken broth
  • 1/2 cup water
  • parmesan cheese (to garnish)

DIRECTIONS:

  1. Turn the Foodi on to the Sauté setting. When it is hot, add the ground turkey, 1 tbsp olive oil, and the onions. Break apart the meat by stirring.
  2. Add the salt, pepper, Italian seasoning, and basil. Cook for a few minutes, while occasionally stirring until the meat is mostly done.
  3. Add the garlic and cook for around a minute.
  4. Scatter in the spaghetti noodles randomly.
  5. Pour the diced tomatoes over the noodles as evenly as possible and don’t stir.
  6. Pour on the spaghetti sauce completely covering all of the noodles (exposed noodles may not cook fully).
  7. Pour in the broth and the water down the side of the Foodi, so the sauce doesn’t wash off of the noodles. Do not stir.
  8. Close the lid and lock it in place. Set the steam release knob to the Seal position and cancel the Saute setting.
  9. Press the Pressure Cook/Manual button and set the time to 7 minutes.
  10. Wait for the pressure to release naturally. Once all the pressure has released, you can open the lid.
  11. Stir the spaghetti well, so that the sauce and the noodles can blend. Garnish with the parmesan cheese.
  12. Enjoy!

Podalanga Kootu

Kootu is really easy to make, especially in a Ninja Foodi. It is a quintessential Tamil food and I enjoyed learning to make it. I got a snake gourd from my grandmother’s garden in College Station. I had a lot of fun making this recipe and thought I’d share it with you!

Ingredients:

  • 1 cup chopped snake gourd
  • 1/8 cup masoor dal
  • 1/8 cup moong dal
  • 1/8 tsp turmeric powder
  • salt (to taste)
To Roast and Grind
  • 1 1/2 tbsp grated coconut
  • 3/8 tsp cumin seeds
  • 1/8 tsp peppercorns
  • 1/2 tsp urad dal
  • 3/4 tsp chana dal
  • 1/2 a dried chili
  • 6 to 7 curry leaves (fresh from our garden)
  • 1 tsp canola oil
Tadka
  • 1/2 tsp canola oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1 pinch asafoetida

Directions:

  1. Wash the moong and masoor dal and soak them in 1 cup water. Add the turmeric and salt.
  2. Power on the saute mode on medium heat in the Ninja Foodi. Next, add 1 tsp oil and add all the ingredients mentioned under “to roast and grind” and saute until the lentils start turning golden.
  3. Remove from the Foodi and set aside to cool. When cool enough, grind the ingredients with a little water to form a thick paste.
  4. Add 1/2 tsp oil to the pot and add all the ingredients for the tadka. Let the mustard seeds pop. Keep the saute mode on high.
  5. Now add the chopped vegetable, soaked lentils along with water, 1 cup water. Switch off the saute mode.
  6. Add the ground paste to the Ninja Foodi and close the lid. Pressure cook at high for 7 minutes. Wait for the pressure to release.
  7. Enjoy!

This stew tastes best with hot rice and ghee. You can also enjoy it with chapati. Any kind of squash or gourd can be used instead of podalanga.

Blueberry Limeade

Summer is almost over! It feels like those three months with no school have flown so quickly and now, school’s starting soon again. I’ve made a lot of food over summer, but one of my favorites was a blueberry limeade concentrate. It’s tart and sweet, and is such a great drink for summer. I really enjoyed this drink, especially when chilled or frozen.

INGREDIENTS:

  • 2 cups of fresh blueberries
  • 1 1/4 cup of sugar
  • 2 cups of water
  • 3/4 cup of lime juice

DIRECTIONS:

  1. Put the blueberries, sugar and water in a saucepan. Cook them on medium heat.
  2. When it starts to boil, start breaking down the berries with the back of a spoon until the sugar is fully dissolved and the berries are crushed.
  3. Strain the syrup using a sieve, extracting as much juice as possible by pressing down on the berries.
  4. Allow syrup to cool down slightly, then stir in the lime juice. Keep in the fridge
  5. To make a drink, fill 1/3 of the cup with juice and 2/3 of the cup with water.

Serving Suggestion: Make popsicles. You’ll still have to dilute the mixture with water, and it comes out really well!