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Virgin Pina Colada

Virgin Pina Colada

· 26 Comments

My kids are having a spring break, so they are at  home 24 hours, but one good thing is that I can wake up a little late in the morning. Other than nothing they will call every 2 minutes mama I need this I need that. My son is complaining about his sister that “she is beating me up or I don’t want to play with her”. I will try to make peace with each other as referee and they will continue to play. Since they like to drink smoothies and they like pineapple and coconut, I decided to try this Virgin Pina colada. My daughter liked it a lot.

But that was  not the story when I decide to make them candy apple milk shake with granny smith apple, caramel, vanilla ice cream, milk and peanut butter. She on the first sip told me I don’t want it. My son followed with the same response. All the ingredients were gone into a drink for vain; yes cooking is always an experiment and when kids approve that is good. Otherwise after a big no, you are back to a trial on something new.

Coming to this Virgin Pina colada, I have seen lot of recipes; some uses only cream of coconut, other use only coconut milk and others use canned pineapple. Since I like to buy fresh pineapple every shopping trip I decide to try with fresh ones. Also I mixed both cream of coconut and coconut milk. Yes Cream of coconut is very sweet. If condensed milk is considered sweet and is made with milk, then cream of coconut is also that much sweet and made with coconut milk.

I have to check for few more recipes to finish that cream of coconut that I have left.  I think adding coconut milk and cream of coconut together makes a wonderful difference as it bring out the complete more flavors of coconut. This is really simple if you have fresh pineapple in hand first  juice the pineapple and then add cream of coconut and coconut milk and some ice, serve with  pineapple since and maraschino cherry.

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5 from 9 votes

Virgin Pina Colada

Delicious kid friendly virgin pina colada take to you to island for vacation .
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 1
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 cup fresh pineapple
  • ¼ cup ice
  • ½ cup cream of coconut
  • ¼ cup thick coconut milk
  • Pineapple slices
  • Maraschino cherries

Instructions

  • n a blender first process the pineapple pieces into juice at first you can strain if you want at this point.
  • Then again add this juice to blender and add ice, cream of coconut, coconut milk and blend once again.
  • Transfer to serving glass and arrange pineapple slice and maraschino cherries as you like.
  • Enjoy

Notes

First process the pineapple chunks into fine puree.
Like this
To this add ice, cream of coconut and coconut milk
Process one again into fine  consistency.
Enjoy.
 
 
 
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Mohanthal/Chickpea flour fudge

· 27 Comments

Delicious Mohanthal/chickpea flour fudge a traditional Indian sweet from the state of Gujarat.This is a traditional sweet from the state of Gujarat, India. I haven’t yet had a chance to visit Gujarat or even taste this Mohanthal from their sweet shops. One day when I visit India I will try that. I tried this recipe after a quite bit of research. I feel that none of the Indian traditional recipes follows a similar pattern, every household make adjustment to suit their taste and convenience. Still there is some unity and uniqueness in the recipe. You will be wondering all of sudden why Mohanthal, it’s because Holi/Festival of color is coming on 12th March.

Even though Holi is not celebrated in South India with the pomp as in North India, it is another excuse for me to try a new sweet recipe as a food blogger. I checked with my friend she is also a blogger and she shared the recipe, but problem was that I don’t have mawa, a form of concentrated milk soilds and I was not in a mood to prepare one or to go to the Indian store which is located about 50 miles from my house. Then I watched YouTube videos from all big sites who claim to be food God according some of my Facebook friends. Then I watched a housewife making it and another one a traditional sweet maker who has 40 years of experience in making sweets making it. Both of them follow same method and ingredients. So I decide to stick to their recipe as it doesn’t require any mawa .

After trying it, my husband told me it is a cousin of our Mysore pak, south Indian chickpea flour fudge. The only difference is that in Mysore pak only sugar, ghee and chick pea flour is used, but In Mohantal, it is sugar, ghee, and milk and chickpea flour. Also the process of making it  involves a few different steps, in Mohantal  chickpea flour is first mixed with little ghee and milk and formed into bread crumb structure and then it is sieved and cooked in ghee and after switching off heat, the hot  one thread consistency / soft ball  sugar syrup is mixed  well to  get a thickened dough .  In Mysore pak first chickpea flour is roasted in ghee and then cooked in sugar syrup along with hot ghee or ghee oil mixture. You can see my on the go recipe which gives best result all the time.

In Mohanthal, saffron and cardamom is used to enhance the recipe, while in Mysore pak only cardamom is used. Also mohanthal is studded with almond and pistachio and stands its own in Indian sweet world. We can try this traditional sweet from the state of Gujarat which is served during festivals, marriage and other functions. Or just like my hubby said for eating a sweet dish you don’t any special days or functions. This is gluten free dish, I don’t think we can make it vegan as it is traditional sweet.

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5 from 13 votes

Mohanthal/Chickpea flour fudge

Mohanthal/Chickpea flour fudge a traditional sweet from the state Gujarat.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 cup Besan/ Chickpea flour
  • ¾ cup sugar
  • ½ cup +2 tablespoon ghee /Indian clarified butter
  • 2 tablespoon milk
  • ½ cup +1 tablespoon water
  • A pinch of safferon
  • ¼ teaspoon cardamom
  • For garnishing
  • 15 pistachios chopped finely
  • 9 almond chopped finely

Instructions

  • In a bowl add chickpea flour, milk and 2 tablespoon ghee and mix well to form a bread crumb structure. When you try to make a ball it should hold the shape but also it crumbles in a second and set aside for 10-15 minutes.
  • After 15 minutes sieve the chickpea flour -milk –ghee mixture to get a fine powder without any of thick pieces of flour.
  • In a another pan heat water and sugar and stir well until it reaches 1 thread consistency /220° F–225° F. Remove from the fire and set aside. To this add saffron (dissolved in 1 tablespoon warm water).
  • Heat a skillet and add ghee once the ghee is heated add sieved flour and cook until you see bubbles are comes from the top. Make sure to stir well while making them. Then add cardamom powder and to chickpea flour-ghee mixture and switch off the flame.
  • Then add the sugar syrup and continue to stir until you can see dough formed and removes the pan.
  • Transfer to greased 6 inch square pan and then add chopped almond and pistachios and try to press them into dough and set aside for 15 minutes. Then make cut into the dough and set aside for further cooling. Making this cut will help to remove them as pieces once everything cooled down.
  • Enjoy.

Notes

In a bowl add chickpea flour and ghee

And add milk
mix well to form a bread crumb like dough and set aside for 15 minutes.
Then  sieve the flour
In a small bowl add  1 tablespoon warm water and add saffron and set aside.
In another  pan heat sugar and water until it reaches single thread consistency/ 215F.
To this add saffron with water
Switch off the flame and set aside.
In a skillet  heat  ghee
When ghee starts hot add  sieved chickpea flour and continue to cook in medium flame with constant stirring.
Continue heat until you see bubbles in the top
Remove from the fire and add sugar syrup with saffron.
and cardamom
continue to stir the mixture until it thickens into ball and remove the pan
Transfer the dough into greased 6 inch square pan and spread well.
To this add chopped nuts of your choice I used chopped pistachio and almonds and press well into the dough.
While warm try to make a cut so that you can easily cut them into pieces once it is cooled down.
Enjoy.
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Other Holi recipe from Zesty South Indian Kitchen

Mawa Gujiya

Thandai/Spiced almond milk

Rellenitos de platano /Plantains stuffed with black beans

· 35 Comments

Delicious Rellenitos de platano/plantains stuffed with black beans and cocoa powder which lightly sweetened great dessert from the Guatemala. Rellenitos de platano /Plantains stuffed with black beans

There is a story behind this recipe. I usually buy plantains from Wal-Mart, if it is not ripe I make banana chips with it, if ripe then I make plantains fritters /pazham poriplantains fritters /pazham pori. When I was checking out, the cashier asked me where I am from. I told him from India, and he further asked what I would do with this plantain? And I replied I make fritters with it. Then he asked how you make it. It told him about batter frying the ripe plantains. Then he told me that they too make plantains fritters which are called Rellenitos stuffed with black beans. You have to try it. I asked him to write it down the name. He even wrote it on a paper that it is Relleniots and also told me to buy canned black beans from the store.

Rellenitos de platano /Plantains stuffed with black beans

After coming back I checked with Mr. Google. I came to know that it is a Guatemalan recipe and that they use refried black beans. Since I bought the canned black beans, I decide to try with it. While checking the videos in the YouTube I came to know that they also add cocoa powder to black beans. I intrigued by this recipe because in my home town Kerala, especially in northern part we have similar dish called unnakaya which stuffed plantains with egg, coconut , cashew nuts and raisins. I never thought a dish from Kerala, India which   16967 km (10542 miles or 9161 nautical miles) to Guatemala looks similar and even cooked in a similar fashion.

I also read that Rellenitos are a famous street food in Guatemala. If you want to call them dessert you can.  This dish is made with sweet mashed plantains stuffed with a mixture of refried beans, chocolate, and cinnamon. The assembled egg-shaped balls are deep-fried, and then served with either powdered sugar or honey on top.  You can make this dish less than 30 minutes. First boil the plantains with cinnamon stick.  While plantains are boiling make the stuffing, then make the plantain dough and stuff with black bean cocoa powder dough and deep fry.

Rellenitos de platano /Plantains stuffed with black beans

I removed the central black dots from the plantains once it is boiled, you can do it or skip it. I think removing it makes it more pretty.  Also make sure to use medium flame other plantains get burned easily. You can roll it in sugar or dust them with sugar once it is fried. I didn’t do it, as I found the sweetness from the plantain itself is enough.  If you like plantains then give it a try this easy delicious dish. I have to find that cashier next time and tell him that I made it and it was delicious also thank him for introducing an amazing dish.

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5 from 47 votes

Rellenitos de platano /Plantains stuffed with black beans

Delicious plantains stuffed with black beans and cocoa powder which lightly sweetened great dessert from the Guatemala.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Gutemalan
Keyword: Plantains stuffed with black beans, Rellenitos de platano
Servings: 4
Author: Swathi( Ambujom Saraswathy)

Ingredients

  • 2 big plantains
  • 1 can of black beans
  • ½ tablespoon cocoa powder
  • 2 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 1 cinnamon stick
  • Peanut oil for frying
  • 2 cup water for boiling
  • Olive oil for greasing

Instructions

  • Cut plantains into 3 inch cubes and boil with 1 cinnamon stick for about 10 minutes.
  • While plantains are cooking make black bean filling. First drain the black beans and adds it in blender to make a thick puree without adding water. (You can add water and make it thin paste if you want, then you have to cook them until it becomes thick paste)
  • Heat a skillet and add thick puree of black beans, sugar, ¼ teaspoon cinnamon, cocoa powder and heat until everything combines well to form a thick paste and set aside.
  • Once the plantains are cool enough to touch remove the central vein with black spots and mash it into thick paste.
  • Make 9 lemon sized balls from the mashed plantains. Similarly make 9 black bean filling balls which is smaller than the plantain dough balls.
  • Brush the palm with olive oil press on plantain dough into thick circle and place the black bean filling inside and gradually cover them to form an egg shaped balls and set aside.
  • Heat peanut oil in skillet and then carefully add prepared stuffed plantains and cook until it becomes golden brown color. You need to flip in between to ensure uniform cooking.
  • Once it is cooked remove from the oil and drains excess oil in kitchen tissue and enjoy as such, or dusted with powdered sugar, sugar or honey on top.

Notes

In pot boil  the cut pieces of plantains along with cinnamon stick for about 15 minutes.
while plantains boiling make stuffing.
Drain the black beans and make puree without adding water.
Then transfer the black bean puree into skillet and heat with cocoa powder, cinnamon and sugar. 
cook until everything mix together and form a thick mass .
Once the plantains are boiled remove the skin and center vein .
Mash well form a thick dough and divide it into 9  lemon sized balls like this.
Also make  small balls out of the black bean -cocoa dough.
when you are ready to assemble. spread your palm or plate with olive oil and spread the plantain balls like this.
Then place the black beans filling  in the center.
Cover gradually  like this and form egg shaped balls.
Heat oil in skillet in medium flame. when it heated.
Place the stuffed plantains carefully in the oil like this make sure not to overcrowd them.
When one side is cooked flip the other side and continue to cook until it becomes  golden brown.
Drain them into a kitchen tissue to remove the excess oil and enjoy with a cup of coffee.
 
 
 
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Orange loaf

· 28 Comments

Delicious orange loaf made with fresh orange juice, orange zest and oil taste similar to pound cake without  butter. Orange loaf

My daughter likes fresh orange juice, which is freshly squeezed. In our old house we have a juicy orange tree it gives lots of sweet oranges for several months in a year, and as we moved to new house we are missing or fresh oranges. So nowadays we buy oranges from the Sam’s club where they sell freshly squeezed orange juice. You can see them squeezing the oranges right in front of you.  If I can’t go there I buy fresh oranges from my local grocery store. This week I decided to make this orange loaf with them.

Orange loaf

If you like orange pound cake, then you will like this one too. It taste similar to pound cake, but the best thing is that it is without any butter yes it is made with oil, fresh orange juice and generous amount of orange zest.  This recipe is from Traditional Jewish Baking: Retro Recipes Your Grandma Would Make… If She Had a Mixer by Carine Goren which I borrowed from the library. This book has a few good recipes that I would love to try, and this orange loaf is one of them. Original recipe requires a Bundt pan; but I made it into loaf. If you want you can make it in your Bundt pan. I have made an orange yogurt cakeorange ginger yogurt cake earlier. If you buy the book go with metric measurements for the recipes as the baking soda’s imperial measurement is off.

I shared half of the loaf with my friend as finishing the entire loaf in my home is nearly impossible; my kids won’t take a look at it as it has no chocolate and my hubby is worried about sugar. I know oil make the cake moist; and in order prevent the cake from drying; when it comes out the oven I brush it with fresh orange juice. Great thing is that it is just orange juice and does not contain any orange syrup.  If you want you can dust it with powdered sugar which I didn’t, make this cake to go with coffee or tea. If you like orange then don’t miss this cake.

Orange loaf

Grab these ingredients to make this delicious cake.  For making this Cake you need only few ingreidents and steps. 

First mix dry ingredients ( Flour and baking powder ) , then wet ingredients eggs, oil, orange juice, sugar and orange zest. 

Mix dry ingredients into wet ingredients. Then bake at 325F  for 40 minutes 

Key is that you need to brush them with orange juice once it is comes of out the oven. 

Orange loaf

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4.91 from 43 votes

Orange Loaf

Delicious orange loaf made with fresh orange juice, orange zest and oil taste similar to pound cake without  butter.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Orange Loaf
Servings: 15 serving
Calories: 314kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 ½ cups (300g) granulated sugar
  • 4 eggs
  • 1 cup (240ml) canola oil
  • Zesty of 2 oranges
  • 1 cup (240ml) orange juice
  • 2 ½ cups (350g) all purpose flour
  • 2 ½ teaspoon (10g) baking powder
  • For finishing the cake
  • ½ cup (120ml) orange juice
  • Powdered sugar 2 tablespoon/20g

Instructions

  • Preheat oven to 325⁰F/160⁰Grease a 9x 5 inch loaf pan and 5x4 inch loaf pan. Sprinkle with granulated sugar to prevent sticking to the sides.
  • In a bowl, whisk together, eggs, granulated sugar, oil, orange zest and orange juice until incorporated.
  • In another bowl mix flour, baking powder and mix well then add this dry ingredients to wet mixture until combined.
  • Pour the batter into the prepared pan and bake for 40 minutes or until the cake is golden in color and tooth picks comes out clean when it is inserted.
  • To finish the cake brush with orange juice, this will keep the cake moist, then dust with powdered sugar if you want, I didn’t.

Nutrition

Calories: 314kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 88mg | Potassium: 88mg | Fiber: 1g | Sugar: 22g | Vitamin A: 113IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

 

Mango Pineapple Smoothie Bowl

· 9 Comments

No Sugar added delicious Mango Pineapple Smoothie Bowl, that too vegan and gluten free with  tropical flavors

I am a smoothie person, but haven’t tried a smoothie bowl. You will ask what smoothie bowl is. If smoothie is drinkable then smoothie bowl is spoonable.  You have to eat with a spoon. Also it has different textures due to its topping.   As a cook who wants to try something new to venture into, I decided to make a mango pineapple smoothie bowl.

If you are cereal bowl person like my son, then you can have healthy breakfast with smoothie bowl. You are   free to make smoothie bowl with your favorite fruits and make it extra protein rich with hemp seeds, or antioxidant rich food with ingredients like acai or Goji berries.  You can add toasted nuts of your choice. The smoothie bowls are eaten like soup as opposed to being slurped through a straw.

Smoothie bowls have option of making it vegan or gluten free.  I made it gluten free and vegan used only mango, pineapple and banana. You can use frozen fruit, however I like to use fresh ones so used that. Then added frozen coconut milk. When mango, pineapple and coconut combine they make a delicious combination. I am a fan of all the ingredients in this bowl such as mango, pineapple and coconut; I am born and brought in the land of coconut where there no single day goes by without the use of coconut in your dish. So our amounts of usage of coconut are also heavy yes no teaspoon tablespoon business it is in whole coconut and half coconut.

After coming here I came to terms with cups, and I buy fresh coconuts and coconut milk. For this smoothie bowl I used thick coconut milk.  I wanted my smoothie bowl to be thick so used only ¼ cup coconut milk.  Once the smoothie is made then it is transfer to a bowl and topped with fresh mango, pineapple slices, toasted salted hemp seeds and toasted coconut chips.  I was planning to have it for my breakfast but it turned out be my brunch after making it and taking the time for pictures. Best part of this smoothie bowl is there is no sugar added; it is a smoothie bowl only with natural sweetness from mango, pineapple and banana and coconut milk. The coconut milk I used is also unsweetened.  It is so delicious that you won’t miss any sugar in this smoothie bowl.  I think you can see lot of smoothie bowl variation from my kitchen.

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5 from 3 votes

Mango Pineapple Smoothie Bowl

Delicious Mango Pineapple Smoothie Bowl, that too vegan and gluten free with  toasted coconut chips, extra fresh mango and pineapple and protein rich hemp seeds.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: Mango Pineapple Smoothie bowl,, Smoothie
Servings: 1
Calories: 345kcal
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • 1 cup chopped pineapple
  • 1 cup chopped mango
  • ½ bananas
  • ¼ cup thick coconut milk
  • Toppings
  • Chopped mango
  • Chopped pineapple
  • Toasted salted hemp seeds
  • Toasted coconut chips

Instructions

  • In a blender add mango, pineapple banana and coconut milk and process it into thick puree.
  • Transfer to a bowl and top with topping of your choice, here I used, Chopped mango
  • Chopped pineapple, Toasted salted hemp seeds, Toasted coconut chips

Notes

In a blender bowl add pineapple
Then add mango,
Then banana and frozen coconut milk
process everything into fine puree and transfer to serving bowl.
Serve with your favorite toppings, I used fresh mango, pineapple pieces and toasted coconut chips and toasted hemp seeds. Enjoy

Nutrition

Calories: 345kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 11mg | Potassium: 793mg | Fiber: 6g | Sugar: 46g | Vitamin A: 1919IU | Vitamin C: 145mg | Calcium: 53mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Raspberry Rose Petal Jam Puff pastry turnovers

· 9 Comments

Valentine’s Day is today, and I can see lot of heart shaped candies, toys and even balloons all over the store. Today my daughter wrote a valentine card for me told me she loves mom, Mom makes cookies and mom buy candies. In turn I decided to make this turnover for her. She likes raspberry so made this raspberry rose  petal jam puff pastry turnovers.
Yes my kids love strawberries and raspberries. I buy them whenever I can; daughter likes to eat it as such. She is asking about raspberry ice cream which I need to make it for her. I bought some treat bags and candies for their class ice cream cups.


Coming back to the recipe, this is inspired from Soframiz cook book, again I changed some steps and ingredients as I don’t have enough time to make dough from scratch, so decide use the puff pastries sheets. Then I don’t have raspberry jam in my hand so skipped that one and only used rose petal jam. I only have a 3 inch heart cookie cutter so can’t make a bigger one. So I ended up making bite size treats. These are cute you can have it as excellent dessert for your valentine party.


In India we have rose petal  jam called Gulkand, which is available at the local Indian store, but I am not sure of the quality, and is also very expensive. So I decided to buy it from my favorite Middle Eastern store Phoenicia. My roses have not started flowering this year may be I will try to make this jam at home, once I get lots of roses.


Valentine’s Day means roses and chocolate, this time I skipped chocolate and has gone with rose. These are simple and yet delicious treats that you can make for your little or big valentines. You will see the big smile on their face that is what a cook look forward to. Here is the recipe to make your treat. These are less sweetened ones if you want more sweetness add more rose petal jam or sprinkle some extra sugar on top of turnovers.

Happy Valentine’s Day to all

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5 from 11 votes

Raspberry Rose Petal Jam Puff pastry turnovers

Delicious lightly sweetened raspberry rose petal jam puff pastry turn overs excellent dessert for your valentine day party.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 13 servings
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • 1 sheet puff pastry I used Pepperidge farm
  • 1 cup fresh raspberries
  • 2 tablespoon of rose petal jam if you want more sweetness add 2 tablespoon more
  • ½ tablespoon corn starch
  • 1 tablespoon egg + 1 milk for egg wash

Instructions

  • Thaw the puff pastry sheet according to manufacturer’s instructions.
  • While you are thawing the puff pastry in a bowl add raspberries and corn starch and rose petal jam and mix well and set aside for 25 minutes.
  • Pre heat oven to 400 F.
  • Spread the puff pastry into ¼ inch thick sheet and cut out Heart shaped sheet and place ½ tablespoon of filling on the top of one sheet and cover with other sheet and carefully seal the sides.
  • Using a fork create a design and make sure to make it thick otherwise while baking you won’t see the design.
  • When you are ready to bake, brush the puff pastry cut outs with egg wash and bake it for about 12 minutes or until they become golden brown in color; keep a close watch to prevent any burning.

Notes

While  puff pastry sheet is thawing, In a bowl add raspberry,
Then corn starch and rose petal jam
Set aside
Once the pastry sheet is thawed cut out heart shape puff pastry and place ½ tablespoon filling like this.
Cover with another sheet  like this , and do an egg wash .
Then bake it in a pre -heated 400F  oven for 13 minutes or until they becomes golden brown color like this.
Enjoy warm .
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Chai shortbread cookies

· 15 Comments

Delicious chai shortbread cookies made with vanilla chai and rolled in chai spice sugar. Goes well with a cup of warm green tea. 

I love Shortbread cookies, and whenever I get a chance I try to a new recipe. So this time I tried Chai shortbread cookies with vanilla chai from Bigelow; and to go with it, I made a cup of green tea. I was able to get both Vanilla chai and Green tea – Bigelow from my local Walmart which is less than 2 miles from my home.

In most Indian household, chai or tea is must at least once a day. My hubby is chai/tea person who like to start his day with chai and end with chai.  I even have a post dedicated to how to make tea.  The Indian habit of drinking chai/tea originated from the British as they have habit of sipping tea. The British used to buy Chinese tea which was very expensive. So to get the tea cheaper British East India Company planted the tea plantations in the north east part of India. This resulted in the introduction of tea in the Indian subcontinent. Only thing I miss from India is 24 hour tea shops and tradition of drinking tea almost every other hour.  Do you know Tea is second only to water as the most widely consumed beverage in the world. Here is the Bigelow Tea Proudly YouTube video

Chai or tea is made by boiling tea leaves in water and followed by addition of milk and sugar, and sometimes adding spices like ginger, cloves, cardamom and cinnamon to makes it masala chai. The masala combines the Indian Ayurvedic concept with British teatime traditions.

I started loving green tea during my stay in Japan. In Japan whenever you go to somebody’s place they would invite you to have a cup of green tea. I drank best quality green tea there, and even after leaving Japan I have continued the habit of drinking green tea.   Now I drink Bigelow Tea as they are best and they are my #1 choice for tea. Drinking tea is so much more! as it's warm and cozy; it soothes souls, connects people, invites conversation and makes memories.

I will be happiest person in the earth when I can taste delicious tea with different flavors, and was very happy when I tasted the Vanilla chai from Bigelow. I enjoyed this tea so I decided to incorporate it in my short bread cookies. When you ready to make the shortbread cookies make sure to buy vanilla chai and green tea Bigelow along with rest of ingredients from your local Walmart.

These Vanilla chai cookies are delicious. I made them extra special by rolling them in chai spices and sugar which is really easy to make and put together. I used my grandma’s chai spices recipe and mixed with sugar.  At first I thought of making them into ice box cookies, but then changed my mind and made it as cut out shortbread cookies to make it beautiful.


To go with delicious Chai cookies I made cup of green tea. Give it a try you will love it.

 

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5 from 22 votes

Chai Shortbread Cookies

Delicious chai shortbread cookies made with vanilla chai  and then rolled in chai spice sugar.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 25 cookies
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • For making Chai short bread cookies
  • 1 cup (130g ) all purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (33g) powdered sugar
  • ¼ teaspoon salt
  • 1 Bigelow Vanilla chai tea packet
  • ½ cup butter
  • For Chai spice mix
  • 6 cardamom
  • 2 inch cinnamon
  • ½ inch dry ginger/ ¼ teaspoon dry ginger powder
  • ¼ teaspoon nutmeg
  • 4 black peppercorn
  • For chai spice sugar
  • ½ teaspoon chai spice
  • 2 tablespoon sparkling sugar

Instructions

  • In a kitchen aid stand mixer add butter, sugar, powdered sugar cream well. To this add flour, salt and vanilla chai packet and mix well until everything combined well.
  • Scrape the dough out of the bowl and warp it in a parchment paper. Freeze the dough, or chill for at least 30 minutes.
  • Make chai spice powder by grinding all the ingredients for chai spice. Then mix the chai spice with sugar and set aside.
  • To bake, preheat the oven to 350°F and line a baking sheet with parchment or a Silpat. Spread the dough into ¼ inch sheet and cut out using your favorite cookie cutter. Then roll the dough into chai spice sugar. Place the cookie on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.
  • Enjoy with a cup of green tea.

Notes

Cream the butter, both sugars  at first.
then add one packet of  vanilla chai
Mix well so that everything combined well.
To this add flour and salt.
Mix once again so that the dough comes together. Make sure not to over mix.
Then wrap the dough in
warp it in a parchment paper. Freeze the dough, or chill for at least 30 minutes.
Make chai spice powder by grinding all ingreidents.
Then mix with sparkling sugar to make chai spice sugar.
 
Then cut of the dough using your favorite cookie cutter and roll it in chai spice sugar and place it in the baking sheet lined with parchment paper.
Bake it in pre-heated oven for 8-12 minutes or until sides becomes golden brown in color like this.
Enjoy with cup of green tea.
 
 
 
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Barbecue spiced sweet potato and black beans tacos

· 22 Comments

Here is the delicious Barbecue spiced sweet potato and black beans tacos with spicy and filling with touch of sour cream and lime juice.

My newest craze is tacos, yes I am into it. Last week, I tasted fish tacos from the restaurant and I liked it. Now I have wanted to make vegetarian tacos at home as it is not available in the restaurant. And I went by the recipe I had seen in a vegetarian magazine. As usual I changed it a bit, and I found these are really filling. My husband had this one’s for his lunch. Since I have Barbecue spice in hand I used it sweet potato.

First I decide to add paneer Indian cheese to my taco, but then I skipped that idea thinking that I can do fusion tacos later. History of tacos dated several centuries back. Bernal Diaz del Castillo, a Spanish soldier with Herman Cortes who wrote about his conquest of México mentioned a feast where they were given TACOS in Coyoacan in 1520. A taco is generally eaten with hands and is often accompanied by garnishes such as salsa or chili pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions and lettuce.

You can find meat and fish tacos but hard to find a vegetarian version. I bought soft corn tortilla from the store.  Then made a barbecue spiced sweet potato using barbecue spice and to go with it made lightly spiced black beans and corn; who can say no to that. Since these two are dry, I made a avocado puree and then topped it with sweet potato and black beans then drizzled with lime juice and then sour cream. If you want to make it vegan then add cashew cream instead of sour cream.

Barbecue spiced sweet potato and black beans tacos

I used white corn tortilla; you can use your favorite tortilla to make tacos.  I couldn’t take step by step picture while making as I thought I am clicking the pictures but in reality my hubby had changed the settings and I am not able to get any picture.  I try to make a video still it need some more improvement. May be some time later.

Barbecue spiced sweet potato and black beans tacos

For the time being enjoy my delicious vegetarian barbecue spiced sweet potato and black beans tacos you can make at the comfort at home. You can even eat the barbecue spiced sweet potato as a side dish if you want. Give this for next get tighter you are hosting at your home.

Breakfast eggs, beans tacos

 

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4.75 from 4 votes

Barbecue spiced sweet potato and black beans tacos

Delicious vegetarian tacos with barbecue spiced sweet potato and black beans .
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • 1 medium sweet potato
  • ½ teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon barbecue spices
  • 4 tablespoon olive oil
  • 1 cup cooked black beans
  • 1 cup fresh corn
  • ½ cup chopped red onions
  • 1 tomato chopped into cubes
  • 1 clove of garlic
  • ½ teaspoon cumin powder
  • 2 avocado
  • 2 lime
  • ¼ cup sour cream
  • 2 tablespoon fresh cilantro

Instructions

  • Cut sweet potato into cubes or thick slices.
  • In a skillet add 2 tablespoon olive oil and add sweet potato, garlic powder, salt and barbecue spice and cook for about 8-10 minutes or until sweet potatoes are soft and cooked well.
  • In another skillet, add rest of olive oil and onion, garlic, cook over low heat until the onion is translucent, about 8minutes.
  • To this add cooked black beans, corn, cumin, chili/cayenne pepper, and salt to taste. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.
  • Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove; place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.
  • Place the avocado in a small bowl and use a fork to gently mash it.
  • To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, and then add the tomato and cilantro. Drizzle with some lime juice and sour cream. Fold each tortilla in half. Serve at once.

Notes

Make the taco filling according to the recipe above.
Take one tortilla and  spread one tablespoon of avocado  puree in the center .
Then add black beans and corn mixture
Then barbecue spiced sweet potato
Then add chopped tomato
and drizzle sour cream and lemon juice one the top with extra cilantro. 
 
 
 
 
 
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Chena Kadi /Elephant yam curry

· 25 Comments

Last week I got a mail from one of my readers, she is from Thiruvanthapuram, Kerala in South India. I born and brought up in that place. She wrote to me saying that I am preserving record of Thiruvanthapuram cuisine through my blog, and asked me to add non-vegetarian dishes in the recipe list. I told her I will try to add few non-vegetarian dishes too.  I don’t blog too much about curries in my blog, as I believe a few sambar recipe is enough compared tens of sambar recipes with only ingredients change. If there is change in method of making it I prefer to blog about.  This Chena Kadi /Elephant Yam Curry one of such long lost curry South Indian curry with less spice but with star ingredient coconut.

Chena kadi/Elephant yam curry is a traditional curry made in Kerala. You will be thinking why all of a sudden this curry. Because I can’t find fresh Chena /Elephant yam here, only frozen ones in Indian Stores which are tasteless. On my last trip to Indian store which specialize in selling south Indian stuff. I found fresh chena/ elephant yam. Only problem is that it is has a high price, yes 7.00 dollars for a pound. I never buy a produce with that much price, but this one I couldn’t resist and bought a pound.

I would love to add chena to several curries like Aviyal, Sambar and this chenakadi/elephant yam curry. Due to non-availability here, I won’t add it in my curries. While growing up I didn’t think about medicinal properties of this chena or elephant yam and I dislike them because their skin cause itching some time. It provides energy about 330KJ/100g (approximately) and rich in calcium. Potassium, phosphorous and magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium, and is rich in omega-3 fatty acids, vitamin B6, vitamin C and Vitamin A.
It is known to help to reduce Hypertension, and is also considered good  for diabetes, hemorrhoids, acute rheumatism and muscle spasms etc.

Coming back to this protein rich curry, it is simple curry made with elephant yam, toor dal (spilt pigeon peas) fresh coconut, cumin and green chili. To make this curry, first cook the yam and dal separately and then mix ground coconut paste with cumin and green chili then topped with extra roasted coconut. We love coconut so don’t ask about amount we will not be making with teaspoon or tablespoon measurement will be either 1 full coconut or half coconut. Now fresh coconut is expensive here so I am come down to ½ cup ¾ cup.

This simple curry goes well with bowl of rice, and you can even serve with bread.  If you can get fresh chena/elephant yam then try this delicious curry.

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5 from 9 votes

Chena Kadi /Elephant yam curry

Delicious and traditional curry made with Chena/elephant yam.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 cup chopped chena/elephant yam
  • ½ cup toor dal/ Spilt pigeon peas
  • ½ cup + ¼ cup fresh grated coconut
  • ½ teaspoon cumin seeds
  • 1 green chili
  • 1 inch ginger
  • ½ teaspoon salt or to taste
  • ¼ teaspoon turmeric
  • Ping pong size tamarind ball
  • 1 teaspoon coconut oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 leaves sprig curry
  • 1 red chili

Instructions

  • In a pressure cooker add chena/elephant yam and turmeric powder and cook for 2-3 whistle. Also cook toor dal in pressure cooker and set aside.
  • Extract tamarind juice using tamarind and ¼ cup water and set aside.
  • In a sauce pot add cooked chena/elephant yam and toor dal and mix well. To this add ground paste of ½ cup of coconut, green chili and ginger, tamarind juice and bring to boil. Add ½ cup water increase the amount of water depending upon the consistency of curry you want.
  • In another pan toast the ¼ cup of grated coconut until it is golden brown in color and add it to cooked chena-toordal coconut mixture.
  • In the same add 1 teaspoon coconut oil and mustard seeds, urad dal, curry leaves and red chili cook until mustard seeds starts popping. Add this to cooked curry and mix well.
  • Enjoy with a bowl of rice.

Notes

Remove the skin and chop the chena/elephant yam and pressure cook with turmeric like this.
Cooked chena
Then add toor dal.
To this add ground coconut, cumin seeds, ginger and green chili paste
Add this ground paste and tamarind juice and salt to chena and toordal mixture.
Toast rest of coconut
In a small pan make seasoning by heating coconut oil, urad dal, mustard seeds, red chili and curry leaves.
Add seasoning and toasted coconut to cooked chena-toordal mixture.
 
 
 
 
 
 
 
 
 
 
 
 
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Rickey Ramazzotti and a Book Review

· 25 Comments

Delicious Rickey Ramazzotti drink with amaro and fresh cherries and lime juice.

Don’t be intimidated hearing the name of this drink, as the similar to a handsome Italian hunk. This is a drink recipe from the book Amaro which I recently reviewed. As you know I love to make at least one recipe from the book while reviewing it. Here also I did I made this delicious Rickey Ramazzotti with fresh cheery and lime juice.

This recipe is from book Amaro “The Spirited world of Bittersweet, Herbal Liqueurs with cocktails, recipes and formulas“by Brad Thomas Parsons. Amaro is bittersweet herbal liqueurs which Grandpa and father take after the meal as a digestive aid. According to author Italians may just drink Amaro at the end of the meal. Americans are using it creatively, in cocktails.

If you are enthusiastic about new and creative drink then this book is the one and this explains the many types of Amaro you can find, and the different cocktails you can make with it. If you are adventurous and lucky enough to find all the ingredients you can make your own Amaro at home.


For me buying Amaro was really difficult first as I could find only a couple of them in my local store.

There are 7 chapters in this book. First one introduction about Amaro  and then Demystifying Amaro  followed by Exploring the world of Amaro. In that chapter he talks about Aperitivo bitters, Campari, aperol, cappellettivino aperitivo amaericano rosso etc, followed by different types of Amaro, Amaro Montenegro, Amaro  Ramazzotti etc,

The third chapter is Sabout Aperitivo cocktails, which include famous Americano, Aperol spritiz, Campari and soda and Negroni Sbagliato etc

Fourth chapter is about essential amaro cocktails, Negorni, old pal, Boulevardier, Jungle bird etc.

The fifth chapter is about Modern Amaro cocktails, and has a vast collection  of about 102 drink recipes from which I tried Rickey Ramazzott;,  there are Cranberry Beret, Cynaria, Italain black, The jump off, Little Italy, Monte Clilf, Cynara, cardinal, root down are few in the list.

The 6th chapter is about making your own Amaro, which include Autumnal Amaro, Winter Spice Amaro, Rite of spring amaro and summer solstice amaro.

7th chapter is recipes of various dishes you can make with Amaro , including, caffee corretto, Bittersweet ice cream soda, bitter balls, amaro-etti cookies, amaro spiked mulled hot apple cider etc.

I tried Rickey Ramazzotti from this book.  It is delicious with bourbon, amaro ramazzotti. , simple syrup, lime wedge and cherries.

I told my hubby that this is Italian herbal bitter liquor. He told shall we can taste it, I told him it may taste like our kashyam bitter medicine. We can just try it, yes we tried turned out be not that bitter as kashyam.  Still has very well after taste.

From this book you will get to taste various recipes if you can afford and get a chance to buy various amaro liquors to make all the recipes.  Don’t even think of making amaro by yourself as it requires a lot of herbs you need.  You are enthusiastic drink maker buy this book and make few drinks just like any bartender.

In the mean time make this delicious drink.

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5 from 7 votes

Rickey Ramazzotti

Here is delicious drink  Rickey Ramazzotti made with Amaro, bourbon , fresh cherries, lime juice.
Author: Swathi( Ambujom Saraswathy)

Ingredients

  • 6 cherries pitted
  • 2 lime wedges
  • ½ ounce simple syrup
  • 1 ounce bourbon
  • 1 ounce Amaro Ramazzotti
  • Soda water
  • Garnish Lime wedge and 2 cherries

Instructions

  • Place cherries, lime wedges and simple syrup in cocktail shaker and muddle until the fruit is just broken up. Add the bourbon and Amaro ramazzotti and fill with ice. Shake until chilled and double strain into double old fashioned glass filled with ice. Top off with soda water. Garnish with the lime wedge and 2 cherries.

Notes

First make simple syrup using equal  amount of sugar and water.
Then add  simple syrup, lime wedge and pitted cherries in a cocktail shaker.
Then add  bourbon
Then add Amaro
Fill the cocktail shaker with ice
Strain and pour over ice in the class like this
Then add soda water
Then server with fresh cherries and lime wedge.
 
 
 
 
 
 
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"I received this book from Blogging for Books for this review."

Vegetarian Tortilla Soup

· 7 Comments

Delicious vegetarian tortilla soup with pinto beans and corn.

Super bowl is coming in two weeks, our team didn’t win the play off and out, hopefully they will make it next year. We will follow the idea to cheering the team which plays well in super bowl. If you are planning a super bowl party and want to cater to your vegetarian friends then this vegetarian tortilla soup is a must. I have seen always chicken tortilla soup and wanted to make a vegetarian version. Finally got a recipe for vegetarian tortilla soup and I decide to make it my own changes and made it.

Since I have a habit of making everything from scratch I thought I will make corn tortilla at home. Then I skipped that idea and bought a store-bought one. I have few left which I am planning to make taquitos and tacos. I need to make it.  If it is good soup my hubby and kids loves it and for kiddos I need to make it less spicy, this one is slightly spiced so they didn’t want to try it. Original recipe used peas and corns we are not that great fan of peas so used pinto beans.

In India pinto beans are called Chitra Rajma (Chitri-wale Rajma) because of its color in skin. Nowadays I forget to soak them the night before so I pressure cook them with some extra whistle. According to famous cookbook author Diana Kennedy you can’t find tortilla soup all over the Mexico, but only in Mexico City. To be really authentic, the soup should have only a little white onion, raw not cooked, blended with roasted tomato.

Mine is not authentic, as it is vegetarian also I cooked onion along with tomato so more of a fusion. Again do to health consciousness I used baked tortilla instead of fried ones. I like to add tortilla’s while serving as it remain crunchy. It is delicious soup; hubby got few serving and did not touch any other dish I cooked on that day. He told me to make it more often.  Thus I found one more delicious soup which I can try.

I made with tomato, red bell pepper, onion first cooked with cumin and whole red chili and cilantro then you can fish out red chili and cilantro if you want, I left cilantro there, and only take out red chili, and made a puree and then cooked again with fresh corn kernels and cooked pinto beans. I served with avocado; lime wedges and baked tortilla chips .This is delicious and filling comfort soup dish. You can have any day, any time, and no need of accompanying football game. Give it a try you will love it to the core.

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5 from 4 votes

Vegetarian tortilla soup

Delicious vegetarian tortilla soup for any game or party made with tomatoes, mushrooms and pinto beans and corn.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: Mexican
Keyword: soup recipes, Tortilla soup
Servings: 4
Calories: 380kcal
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • 4 inch – 6 corn tortilla cut it into ¼ inch strips I used white corn tortilla
  • 4 tomatoes roughly chopped
  • 8 mini portabella mushrooms if you using big use 3
  • 1 red bell pepper
  • ½ of medium red onion
  • 1 red chili use chipotle or arbol pepper if you have it hand
  • 5 sprig of cilantro
  • 2 teaspoon ground cumin
  • 3 cup water
  • 2 cloves of garlic
  • ½ teaspoon chili powder
  • 1 cup of fresh corn you can use frozen if you want
  • 1 cup cooked pinto beans
  • 2 avocados
  • 1 lime cut into wedges
  • Cilantro

Instructions

  • Preheat the oven to 400 Line a baking sheet with parchment paper, cut the tortilla into ¼ in strips and place on prepared baking sheet and bake for about 6 minutes or until it become golden brown in color.
  • Pressures cook the pinto beans if you are using dried beans or you can use canned beans.
  • In a sauce pot add tomatoes, onion, portabella mushrooms, red bell pepper, red chili, cilantro, cumin powder , garlic , cilantro sprigs and 1 cup water and cook for about 25 -30 minutes or until the vegetables cooked very well. Remove the red chili from the cooked veggie mixture.
  • Transfer the veggie mixture into the blender and processor and puree. Heat the vegetable puree along with 2 cups of water and ½ teaspoon chili powder and salt, cook everything for 10 minutes or until mixture starts to thicken little bit. Then add 1 cup of fresh corn and cook 5 minutes. Then add cooked pinto beans and cook for a 2 minutes.
  • Serve them with fresh avocado, lime wedge, tortilla chips and cilantro if you want you can add extra tomatoes I didn’t added.
  • Enjoy.

Notes

Preheat  oven to 400F bake tortilla chips like this.
cut into strips
baked
In a sauce pot add tomato
red bell pepper
Portabella mushrooms, onion, garlic cloves, cumin powder, chili, cilantro sprig like this
cook with 1 cup water until vegetable and soft and make it into puree
Heat the vegetable puree once again with  2 cups of water chili powder for 10minutes.
To this add corn
Then add cooked pinto beans
Then cook for another  2 minutes and then serve with avocados, lemon wedge, cilantro and baked tortilla chips.
Enjoy
 
 
 
 
 

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 55mg | Potassium: 1865mg | Fiber: 18g | Sugar: 13g | Vitamin A: 2576IU | Vitamin C: 91mg | Calcium: 94mg | Iron: 4mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Pineapple Margarita

· 13 Comments

Delicious  no sugar added pineapple margarita made with fresh pineapple juice, tequila, triple sec, lime and lemon juice.

I am margarita fan, and love to try all different types of margaritas. Previously I have made quite a few varieties of margaritas and tried this Pineapple margarita this weekend. It is cold day but sunny. Reason behind the making of pineapple margarita is I got a huge pineapple for 99 cents. Trust me it is usually $1.98, so when I saw it for 99 cents, my hands automatically picked one and put it in cart.  With fresh pineapple juice I made pineapple margarita.

Best thing about this recipe is that it does not have any simple syrup. The only natural sweetness comes from pineapple, how good is that? When I used Ina Garten’s recipe to make this margarita, but I don’t have enough lime as the recipe mentioned, so decide to add lemon juice too. I made two drinks and both hubby and I enjoyed it.

I first extracted juice from Pineapple then mixed in with lime juice, lemon juice, tequila, triple sec and serve with ice and fresh pineapple pieces. I feel when we add coconut and pineapple to anything it suddenly shifts to exotic Tropical Island food or drink. This Pineapple margarita is same you can enjoy all year long. Since I added this margarita in my recipe list, next will be cucumber margarita.

 

I read somewhere there is never a bad time for a little tequila. I think if you add Tequila, Triple sec and your favorite fruit juice, lime and lemon juice you are going to get a best drink. You can make this delicious drink for a get together, party or even little happy time with you and your loved one. Just grab everything and mix and chill it fridge for later use and mix in with ice and enjoy.

This sunny yellow color margarita is refreshing and tasty I can assure any time. Here is the recipe. Only thing to remember is really sweet pineapple, good quality Tequila and Triple sec.

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4.94 from 15 votes

Pineapple Margarita

Delicious  fruity Pineapple margarita made fresh pineapple juice, tequila and triple-sec
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Servings: 2
Author: Swathi

Ingredients

  • 2 ounce Tequila
  • 2 ounce Triple sec
  • 4 ounce Fresh pineapple juice
  • 1 ounce lemon juice
  • 1 ounce lime juice
  • salt and chili powder for rim of glass

Instructions

  • First make fresh pineapple juice using a cup of chopped pineapple
    In a cocktail shaker, mix tequila, triple sec, pineapple juice, lime juice, lemon juice and served over ice with fresh pineapple piece and lime wedge.
    Enjoy

Notes

First make Pineapple juice by blending 1 cup chopped pineapple and strain if  you want.
Then in a cocktail shaker add, tequila, Triple Sec, Pineapple juice, lemon juice, lime juice.
Tequila
Triple Sec
Lime juice
lemon juice
shake well and served over ice in margarita glass.
Enjoy
 
 
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Kozhikal/Yuca/Tapioca fries

· 11 Comments

It has been a long time since I have blogged about the recipe from Kerala, South India. This Kozhikal (means chicken legs in Malayalam) is a vegetarian dish. No relationship with chicken in any forms. This is street food snack from North of Kerala, Thalassery. This Kozhikal/Yuca/Tapioca fries. These are batter fired Yuca/Tapioca chips

You can cut potato into thin slices however cutting Yuca/Tapioca needs some extra power as they are thick you need to cut it into small pieces and then into thin slices similar to French fries. Deliciously crunchy and pleasantly spicy, this is a great alternative to French fries. You need to serve fresh otherwise they lose their crunchiness.

I learnt this recipe from a street food vendor in a YouTube video.  He is making in bulk but I adjusted it to my taste and for a 4 serving. I got a fresh Yucca root from Indian store; the earlier one which I bought from Walmart got spoilt even before using.  You need to add salt, chili, turmeric, meat masala, green masala, all-purpose flour, besan/chickpea flour, curry leaves along with Yuca to make this delicious snack. It is perfect for cup or tea or coffee. Street food tastes great, as vendor is solely depend on the customer’s word of mouth to keep his business running. Since street vendors have no fancy advertising, only appreciation from their clients is the key to survival.

When it comes to versatility and texture, yuca has many similarities to white potatoes. This tuber can be boiled, fried, roasted and used for baking. I have earlier made curries with Yuca/Tapioca,fried chips , fried chips and now this Yuca fries.

If you want to try another chip, instead of your French fries and is also able to find fresh yuca root then give it a try. I won’t say it is healthy but definitely delicious. Go ahead and try frying this for next snack menu.

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5 from 1 vote

Kozhikal/Yuca fries

Here is the delicious street food snack from North Kerala, South India. Goes well with a cup of your favorite tea or coffee.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 serving

Ingredients

  • 4 cup chopped Yuca/Tapioca root sliced into thin strips
  • 1 cup besan/ chickpea flour
  • ¼ cup all purpose flour
  • 1 inch ginger
  • 1 Thai green chili
  • 1 clove garlic
  • 2 tablespoon cilantro/coriander leaves
  • 1 sprig curry leaves
  • 1 teaspoon meat masala
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Salt
  • ¼ cup water
  • Peanut oil for frying

Instructions

  • First wash and peel the skin of Yuca/Tapioca root then slice it into thin strips and set aside.
  • In a small food processor add cilantro, green chili, garlic clove and ginger and processor into a coarse paste.
  • Add this paste, salt, turmeric, red chili powder, meat masala, besan, all purpose flour , curry leaves , yuca slices and mix well form a thick batter and set aside.
  • In a thick bottom pan heat oil and add a spoonful of yuca batter. And fry until it become golden brown. Make sure to cook them in medium flame.
  • Serve warm with a cup of your favorite tea or coffee

Notes

Author: Swathi( Ambujom Saraswathy)
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Southern Style Vegetarian Collard Greens

· 10 Comments

Delicious Southern style vegetarian collard greens made with little extra touch of spices,make it vegan by adding coconut oil for butter.

 

I came to know about this southern tradition of black eyed peas and collard greens on the first day of New Year to bring good luck only after moving to Houston, Texas. So every year I would make Blacked eyes peas on first day of New Year. This Year I decided to try collard greens also. Traditional recipe uses pork, but I was looking for vegetarian recipe. Finally I got one in Food Network. I made my own addition to the recipe and made this Southern style Vegetarian collard Greens. I may say with an Indian touch.

Earlier I thought that collard greens are only available in US, as I haven’t seen them while growing up in Southern part of India. But while searching more about them I found that In India, Kashmiri cuisine uses collard greens. Haak (Kashmiri Collard Greens) is a dish cooked like southern style collard greens except for the addition of extra spices like, coriander powder, ginger, fennel, asafetoida and sweetened up with jaggery.

Collard greens are traditionally cooked in a long, slow braise. They have a hint of bitterness. They're rich in vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.

If you are in mood to make an easy dish with collard greens, then try Brazilian Collard Greens, just sautéed collard greens with salt, oil and garlic.

After delicious lunch with black eyed peas curry, rice, southern style vegetarian collard green I ended first day of New Year with delicious pineapple margarita.

Next time when you get some collard greens try this dish, you will like it make sure to eat with a bowl of rice. Here comes the recipe.  You can make it vegan buy skipping the butter and use coconut oil instead of it.

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5 from 1 vote

Southern Style Vegetarian Collard Greens

Delicious vegetarian southern style collard greens with extra touch of spices.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Collard Greens, Southern Recipes
Servings: 4 servings
Calories: 104kcal

Ingredients

  • 4 cups chopped collard greens
  • 1 clove of garlic
  • ¾ cup chopped onion
  • ½ teaspoon chili powder (reduce the amount if you can’t handle heat
  • ½ teaspoon cumin powder
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 ½ cup vegetable stock
  • 1 to mato chopped

Instructions

  • First wash and remove the Central stem of the Leaves,and roll up then chopp them into slices
  • In a sauce pot add olive oil
  • butter (use coconut oil if you want vegan)
  • Onion and garlic and cook until it become transulcent
  • chopped collard greens and salt
  • Chili powder
  • then cumin powder
  • Then add vegetable stock and close the pot with lid and cook for about 25-30 minutes
  • Then add chopped tomato and cook for another 2-3 minutes.
  • enjoy with a bowl of rice.

Video

Nutrition

Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 827mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2280IU | Vitamin C: 25mg | Calcium: 128mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Apple Cider Pomegranate Margarita

· 1 Comment

Delicious apple cider pomegranate margarita easy to make fall themed drink made with pre-mix.

Apple Cider Pomegranate Margarita

 

I like to make my own drinks to treat myself, and recently I chose a fall-themed margarita, mostly because I am an ardent lover of tequila.

This  margarita is easy to make and was definitely a favorite of mine.

We haven’t planned anything much for this New Year’s Eve other than small fireworks in our backyard. As this part of town likes to celebrate with lots of fireworks than our old house area.

This  simple margarita made with margarita pre-mix, apple cider and pomegranate . I usually go for traditional way of making margarita, by blending tequila with lime juice, optional simple syrup and either Triple Sec or Cointreau.

I like to add fruity taste to it; I tried mango margarita, Pomegranate ginger margarita., Pomegranate ginger margarita. 

 Pineapple margarita.

 

Apple Cider Pomegranate Margarita

How to make this  Apple cider Pomegranate Margarita ?

To make this margarita  you need apple cider, pomegranate juice, and tequila  and Stirring’s simple margarita mix.

I think next time I will add little lime.

 

.

Apple Cider Pomegranate Margarita with apple and pomegranate
I also like to add chili powder along with margarita salt on the rim of the glass.

If love the kick, chili gives while sipping down your favorite margarita.

This is easy to make margarita you need 

Apple Cider Pomegranate Margarita with strings premix
Cheers try to make this delicious margarita for your next get together.

How to make homemade  Sour mix ? 

If you don't have margarita pre-mix in hand, make your own sour mix. 

You need  equal amount of water, sugar and lemon juice  along lime  juice. 

Means 1 part of water, sugar, lemon juice then use ½ part of lime juice. 

Refrigerate  up to 1-2 weeks after that it will get spoiled. 

I found homemade is best as store-bought pre-mix  has too much sugar.

You can make this apple cider pomegranate margarita with homemade sour mix too. 

 

Print Recipe
5 from 1 vote

Apple Cider Pomegranate Margarita

Delicious apple cider pomegranate margarita easy to make fall themed drink made with margarita mix, apple cider and pomegranate.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: #margarita, Apple Cider Pomegranate Margarita
Servings: 1
Calories: 239kcal

Ingredients

For rim of the glass

  • Rimmer Cocktail Garnishes/ Kosher salt
  • Red chili powder

For apple cider pomegranate margarita

  • 1 ounce Stirrings Simple margarita mix (use homemade sweet- sour mix )
  • 2 ounce tequila
  • 2 ounce pomegranate juice
  • 4 ounce apple cider

Instructions

  • First brush the side of margarita glass with lime juice and then dip in margarita coarse salt and chili mix
  • In mixer add tequila, margarita mix,
  • Then add pomegranate juice and apple cider
  • Enjoy

Notes

Author: Swathi ( Ambujom Saraswathy)

Nutrition

Calories: 239kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 237mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

 

 

 

Homemade Inflammation Reducing Flu Drink

· 13 Comments

Delicious homemade inflammation reducing flu drink made with carrot, ginger, garlic, cayenne pepper, turmeric and honey.Help to reduce bitter taste

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DonVictorHoney, #HappyHealthyHoney #CollectiveBias

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink">

Weather here in Houston is playing hide and seek, last week in just one day there was a sudden drop of 40⁰F, next day it start to warm up again and today after Christmas day it is 78F. This drastic change in weather can cause Flu and cold more often. My encounter with flu was a really dangerous one. It happened in 2015 and I learned the importance of Flu shot in hard way. Most hated thing about flu is the loss of appetite and everything tasting bitter. After that encounter with flu, I was in search of drinks and food which can keep flu and cold in bay. I read that Honey can play an important role in boosting immunity. So I am happy when I get chance to try honey and that too with a honeycomb in it, which is Don Victor® Honey.

<img src="honey.jpg" alt="honey with homecomb">

Do you know honey is a rich source of carbohydrates, providing 17 grams per tablespoon, which makes it ideal for your working muscles since carbohydrates are the primary fuel the body uses for energy? Also Honey is a natural cough suppressant.  Honeycomb is also edible. In Ayurveda the Indian traditional medicine, honey is consider as an all purpose ingredient, means making medicines with honey can have longer potential as it promotes the healing process. When honey is used with other herbal preparations it enhances the medicinal qualities of those preparations and also helps them to reach the deeper tissues.

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink">

 

I have tried a flu drink earlier, this time I wanted to try it with Don Victor® Honey. You can buy this delicious Don Victor® Orange Blossom Comb Honey Globe Jar from your local Walmart. Make sure to shop at Hispanic foods aisle.

Also make sure to use fresh ingredients every time. For making this flu drink, you need carrots, ginger, garlic, cayenne pepper, turmeric, lemon and orange juice.  This drink is known to boost immunity and fights against the symptoms of the flu. Because of its spicy nature you can regain your taste buds which lose their functions during flu resulting in bad taste and smell. The sweetness of honey is well balanced with spiciness.  Even though this drink is named as flu drink you can have it any time, when you want to an immune boost to your body.   The cayenne pepper, turmeric, ginger, garlic and honey are nature’s gift to reduce the inflammation.

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink">

Here is an excellent and useful gift idea for your friends and family. I have made a gift box with a bottle of Don Victor® Honey with few recipes of homemade remedies for flu and cough.

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink gifts">

They will be happy to receive a gift like this.

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink">

Grab your ingredients and you can make this healthy and delicious drink with 5 seconds.

<img src="Homemade Inflammation drink.jpg" alt="homemade inflammation drink">

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5 from 2 votes

Homemade Inflammation reducing Flu Drink

Delicious homemade inflammation reducing flu drink help to increase taste and reduce to bitterness after flu.
Servings: 1
Calories: 38kcal
Author: Swathi

Ingredients

  • 2 teaspoon Honey ( I used Don Victor® Orange Blossom Comb Honey Globe Jar)
  • 1 teaspoon Honeycomb (I used Don Victor® Orange Blossom Comb Honey Globe Jar)
  • 1 carrot
  • 1 clove small of garlic
  • 1 inch ginger peeled the skin
  • Juice of ½ lemon
  • Juice of ½ orange
  • 1 cup water
  • ¼ teaspoon turmeric
  • ⅛ teaspoon cayenne pepper/red chili powder

Instructions

  • In a blender add everything and blend well and enjoy.
    Alternatively you can also juice the garlic, ginger, orange, and lemon into the glass and mix rest of the ingredients and enjoy

Notes

In a blender add carrots lemon juice orange juice a clove of garlic 1 inch ginger Honey and honey comb turmeric powder Cayenne pepper Blend everything with water and strain it if you want and enjoy

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10295IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Guinness Stout Gingerbread cake

· 13 Comments

Delicious and Spicy classic Gingerbread cake made with Guinness Stout.

I am a crazy fan of gingerbread and love to bake them; I baked ginger bread men and women, gingerbread loaf, spicy granola gingerbread cookies and gingersnaps. Next in my list was this classic Guinness stout gingerbread cake. Finally got a chance to grab a bottle of Guinness stout and made this delicious spicy cake. Yes it is really spicy if you are faint heart then this is not for you.


Also this cake is overloaded with ginger both ground ginger and fresh ginger root. I used 2 tablespoon of fresh ginger and 1 tablespoon of ground ginger. Do you know ginger is native to Asia where it has been used as a cooking spice for at least 4,400 years? In my hometown they give ginger candy to prevent indigestion and motion sickness, I am not telling you to eat this cake but if you like the zing of ginger in your dessert, then give this one a try.


Regarding history of ginger bread, softer version of gingerbread was more common in America which is baked in loaf pan. George Washington’s mother, Mary Ball Washington, gave her recipe for gingerbread to the Marquis de Lafayette when he visited her Fredericksburg, Virginia home. Since then it was known as Gingerbread Lafayette.
Also it is the first time I tasted stout beer, hubby warned me even before opening the bottle. I told him I just want to taste it. Once I did the taste testing he asks me how it is. I told him it taste like “ Kashayam” a home-brewed Indian Ayurvedic medicine. Taste utterly bitter because of neem leaves.


But this ginger bread cake is really spicy with spices like cinnamon, ginger, all spice, pepper, cardamom and nutmeg with rich beer adds a malty bite to this ultra-moist gingerbread. And this cake tastes even better in the days after baking, so a little self-restraint will pay off if you can bear to leave it untouched for a day or two. I think that is not possible as it so delicious as in my case.


Grab a bottle of stout and start baking this delicious cake, if you want you can make frosting with lemon or lime. But I preferred to serve them simply dust with powdered sugar.
Start baking here is the recipe.

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5 from 15 votes

Guinness Stout Gingerbread cake

Delicious and Spicy classic Gingerbread cake made with Guinness Stout.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 411kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • ⅔ cup Stout( I used Guinness)
  • ½ teaspoon baking soda
  • ½ cup molasses
  • ⅓ cup ( 70g) granulated sugar
  • ⅓ cup (70g) brown sugar
  • 1½ cups (200 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground all spice
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ⅓ cup canola oil
  • 2 tablespoon fresh grated ginger root

Instructions

  • Preheat oven to 350F/180C. Grease an 8-inch square or round pan with oil and line the bottom and sides with parchment paper for easy release.
    In a medium saucepan over medium heat, bring the stout to a boil. Remove from heat and carefully add baking soda (the mixture will foam). When the foaming subsides, add molasses, granulated sugar, and brown sugar and mix to combine. Set aside.
    In a large bowl, sift together flour, baking powder, salt, ground ginger, cinnamon, cloves, all spice, black pepper, nutmeg, and cardamom. Set aside.
    Add eggs, oil, and grated ginger to stout mixture and whisk until combined then add this to dry ingredients and mix well.
    Add batter into prepared pan, it will be watery. Bake until the top springs back when gently pressed and a toothpick inserted into the center of the cake comes out clean 30 minutes for an 8-inch pan. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer pan to a wire rack to cool completely. Serve at room temperature.
    You can store cake at room temperature or in the refrigerator in an airtight container for up to 4 days. Cake can also be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge

Notes

In a medium sauce pot heat  stout, when it starts boil
Add baking soda,  it starts foaming like this
then to this add ,  both sugar, molasses and set aside.
In another bowl add flour, baking powder, salt  and spices like this
 
Then mix well like this
Add grated ginger root, egg, and oil and mix well
Add this egg- oil mixture to dry mixture like this
Then add stout-molasses-sugar  mixture to the dry  mixture like this
Mix well and transfer to prepared  8 inch pan like this .
Bake at  350F preheated oven for about 30 minutes or until tooth pick comes out clean.
 

Nutrition

Calories: 411kcal | Carbohydrates: 71g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 427mg | Fiber: 1g | Sugar: 35g | Vitamin A: 68IU | Calcium: 78mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Cranberry ginger orange bourbon fizz

· 9 Comments

Delicious cranberry ginger orange bourbon fizz. A great fall cocktail for your get together during this season.

This week here in the Houston area, temperature is going to be around 70⁰F so it is not going to be very cold. A light jacket is enough to go out; you can even walk around with short sleeves. But it is usually very cloudy without any sunlight. During this time of year I like to whip up some favorite cocktail with season’s favorite cranberries.  I made this cranberry ginger orange bourbon fizz; it is great drink for any party.

I like fruity cocktails, it was introduced by my friend and co-worker when I was in West Virginia, and till that time I was solely a beer drinker. Yes that too only an occasional Heineken. When we went for a dinner, my friend told me to try this drink (margarita) and was sure that I will like it.  When I tasted it I fell in love with it. After my daughter’s birth as I had no baby sitters, I decided to make cocktails at home. I learnt to make cocktails from a neighbor who had some experience bartending.  She made margarita for us.  After that I got courage to try drinks at home. I would occasionally make a different combo and savor the various tastes it would give.  Since I am a fan of fruits, I always go for fruity drinks.
For this recipe I used frozen cranberries which I received as sample from Cape Cod. I need to do a baking recipe and beverage recipe with it. I made cranberry orange muffins with orange streusel topping.You can find Cape Cod Select Premium Cranberries from these stores look at frozen sections.

To make this cocktail you first need to make simple syrup with cranberry and ginger. Simple syrup is sugar syrup made with equal amount of water and sugar. For this I also added cranberries and ginger along with sugar. I have earlier tried cranberry pickle so I know ginger and cranberries go well so that combo I used for for simple syrup.  Color of cranberries when ooze out it juice is always beautiful.

Once you made your simple syrup then next thing is to make the cocktail, with fresh orange juice, then bourbon and club soda.  Top with more frozen cranberries and rosemary.  Your festive drink is ready. Looking forward to holiday parties then serves this cocktail, everybody will like it.

Here are the ingredients you need to make this delicious drink.

 

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5 from 8 votes

Cranberry ginger orange bourbon fizz: A Holiday cocktail

Delicious festive cranberry ginger bourbon cocktail for any party.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Servings: 1
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • ¼ cup frozen cranberries
  • ¼ cup sugar
  • ¼ cup water
  • 1 inch ginger
  • 2 ounce bourbon
  • 1 ounce cranberry ginger simple syrup
  • 1 ounce freshly squeezed orange juice
  • 6 ounce club soda / sparkling water
  • Frozen Cranberries, Rosemary Sprig, Ice

Instructions

cranberry ginger simple syrup

  • First make cranberry ginger simple syrup by adding all ingredients in the sauce pan and heat until sugar dissolves and cranberries start to bursts. Strain and set aside the cranberry ginger simple syrup.
    For the Drink
    In a tall glass add ice, and then add bourbon, cranberry- ginger simple syrup, orange juice and club soda or sparkling water. Then top with frozen cranberries and fresh sprig of rosemary.Enjoy

Notes

Cranberry ginger syrup
Then make drink
Ice
Bourbon
Then cranberry ginger syrup and orange juice
Then add club soda/ sparkling water
Then add frozen cranberries, rosemary sprig,
 
 
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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cranberry-ginger-orange-bourbon-fizz

You can follow Cape cod Premium cranberries here, Facebook, Instagram ,Twitter, Pinterest

Disclosure: I received  the samples from Cape cod select however all the opinion are mine.

Spicy Granola Gingerbread Cookies

· 11 Comments

Delicious Spicy Granola  gingerbread cookies  made with spices like, cardamom, cloves, ginger, cinnamon, nutmeg with touch of honey granola .

Spicy Granola Gingerbread Cookies in a plate

Only 11 days to Christmas, my daughter does religiously updates her wish list to Santa everyday so that he won’t forget to bring what she needs.

My holiday baking has started still some cookies and bread in my do list. Every year I make gingerbread cookies and cookies from various countries.

This year for a change I decide to make these spicy granola gingerbread cookies. As I need to try Quaker® Simply Granola. I made this cookie using granola and is also inspired from the Russian Christmas cookies Pryaniki.

Spicy Granola Gingerbread Cookies

I will say this recipe has both characteristic of gingerbread cookies as well as pryaniki. Adding granola with honey and almond gave a crunch to this soft cookie.

You can make holiday cookies, bread with this Quaker® Simply Granola.

If you like Gingerbread  Recipes

  1. Sourdough Ginger Bread Muffins
  2. Guiness Stout Gingerbread Cake 
  3. Gingerbread
  4. Easy Gingerbread Cutout cookies 

Spicy Granola Gingerbread Cookies with a box of simply granola
Also they are comes in new box just like rest of cereal. You can find Quaker® Simply Granola Oats, Honey & Almonds. Quaker® Simply Granola Oats, Honey Raisin & Almonds and Quaker® Simply Granola Oats,, Apples, Cranberries & Almonds in local Wal-Mart grocery store.

Holidays for me always come with exotic spices like ginger, cardamom, cinnamon, nutmeg, cloves etc. Yes love to bake with this spices not only they make baked goodies tasty but also makes the house aromatic while they baking in the oven. I used molasses, honey and spices and Quaker® Simply Granola Oats, Honey & Almonds, orange zest to make this cookie.

This is a chewy cookie with crunch from the granola and almond. While cookies warm I dust them with powdered sugar. If you want you can make sugar glaze and dip the cookies to make it look like pryaniki.

Make sure to watch out of oven while baking the cookies otherwise there is chance of burning the bottom part.

These are soft cookies with little crunch, goes well with a cup of coffee or tea. If you planning to keep it for Santa then keep a glass of milk too just like my daughter told me.

Spicy Granola Gingerbread Cookies with fresh ginger and chirstmas decorations.

Instead of making regular gingerbread cookies for these holidays bake this you won’t miss any gingerbread taste here only going to find an extra crunch.

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5 from 1 vote

Spicy Granola Gingerbread Cookies

Delicious spicy gingerbread cookies with spices like, cardamom, cloves, ginger, cinnamon, nutmeg.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Spicy gingerbread granola cookies
Servings: 36
Calories: 38kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 ¼ +1tablespoon cup all purpose flour
  • ¾ cup Quaker® Simply Granola Oats Honey & Almonds
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • 1 large egg
  • ⅓ cup molasses
  • 2 tablespoon honey
  • ¼ cup butter
  • Zest of one orange
  • 1 inch fresh ginger grated

Instructions

  • In medium bowl add flour, baking soda, cinnamon, ginger, cloves, cardamom and nutmeg and mix well and set aside.
  • In another bowl melt butter
  • then add grated ginger ,
  • molasses, honey, egg, zest of orange, grated ginger and mix well.
  • Then add liquid ingredients to dry ingredients
  • and mix well to this add granola and fold in well. Then set aside refrigerator for 30 minutes.
  • Pre-heat oven to 350F and line cookie sheet with parchment paper
  • Place 1 tablespoon cookie dough at 2 inch apart and bake it for 10 minutes or until the bottom gets slightly brown.
  • Let leave the cookies in the baking sheet for 1 minute. Then transfer to cooling rack and cool completely.
  • You can dust the cookies with powdered sugar as I did. Or you can make a glaze ( 1 cup of confectioner’s sugar and 1-2 tablespoon milk) and dip them to get coated well.
  • Make sure to store with parchment paper in between if you glazed them. Otherwise just store it in air-tight container.
  • Enjoy.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 46IU | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Mini Panettone

· 9 Comments

Delicious mini panettone a bite sized version of classic panettone made with rum soaked dry fruits .

 

Holidays  is one of best time of year which I love to bake a lot, yes it includes baking Christmas breads and cookies  from various parts of the world. My kids wait for Santa to bring their gifts. My daughter even started making cross in the calendar before going to sleep every day to check how close the Santa is coming. They already asked me to make chocolate chip cookies for Santa and milk. Since we don’t have a chimney in this house we need to keep on the lights so that Santa can make his way and give them the present. I am happy to make this cute mini panettone using Bob's Red mill All-purpose flour.

When it comes to bread, I like to make it at home if possible.  Just out of curiosity I bought a small panettone from my Middle Eastern grocery store, and never realized I was buying a rock. It was hard and not soft as I had expected. I immediately threw that into the garbage can. So I decided to stick to my panettone making idea. I have been trying to make panettone for last few years.  Finally I found out a perfect way to make this mini panettone, these are delicious, cute and excellent gift idea you can share with your friends and family. I have given some to my friends.

Mini Panettone

Panettone is a type of rich sweet bread originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy, and is one of the symbols of the city of Milan. Panettone is a leaven cake and dates back to Roman times, and there is written proof linking this bread to Christmas goes back to the 18th century.

It wasn't until the 20th century that commercial bakers decided to make panettone on a large-scale, thus decreasing the price and increasing Panettone’s popularity as a Christmas gift. When guests visit during the holiday season, a loaf will often be brought out and served with sweet wine or coffee.

 

I like the folk legend about panettone, Once upon a time, a handsome young Milanese aristocrat man, Ugheto Atellani loved falconry.  His favorite place to fly his falcons was near a poor baker’s shop. 

As he sat under a fig tree, waiting for his falcons, he could see the baker’s beautiful daughter Adalgisa, hard at work.  Of course, Ugheto fell in love and couldn’t bear to see the object of his love, work so hard for so little.  He disguised himself as a poor farmer  and offered to work for the baker for free.  He discovered he enjoyed baking; however, he didn’t feel the coarse corn cakes/bread that baker made for Christmas were worthy of the work Adalgisa put into them. 

 He decides to buy the fine flour and eggs for Christmas bread, and for that Ugheto sold his beloved falcons.  He added dried grapes and candied fruits.  Word of the wonderful bread become widespread and the baker became very successful.  Ugheto removed his disguise to reveal who he was and asked for Adalgisa’s hand in marriage.  The duke of Milan, Ludovico Sforza arranged the wedding,  for which Leonardo da Vinci also came as a guest.   Of course, the cake-like bread was featured at the wedding and became known as Pan de Ton which, in local dialect, means “the bread of luxury”.

Mini Panettone

Traditionally Panettone is made with sourdough and raised three times. However for this recipe I used instant yeast and it rose three times.  This recipe is adapted from Bread by Dean Brettschneider.

I modified the recipe as usual and added secret essence of Panettone, Fiori di Sicilia is an extract that combines vanilla, citrus and flower essences. “Flowers of Sicily” is what it literally means. It was in my list for long time finally bought it to make this panettone.

 

When it comes to making goodies for baking I go with Bob's Red red mill flours whether it is sourdough bread, cake or cookies. I like their variety flour as it give me perfect result every time.

For this I used all purpose four as it has same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs.

For making this mini Panettones, you need to make sponge the day before, and the next day mix it with butter, eggs and sugar and allow them to  double in size at room temperature and then add  Fiori di Sicilia, orange zest,  rum soaked raisins and candied fruits and mix well and rise it one more time. Then divide and bake it in your muffin tin. Make sure to grease them well with butter.

Day before baking make sponge like this 

Next morning bake   Dough 

Divide the dough into 12 equal pieces and put it in muffin and bake. 

You friends and family love these small treats it is nice way to spread the cheers during this holiday season.  Why wait start baking.

Please check this link for coupon on Bob's Red Mill Flours 

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5 from 2 votes

Mini Panettone

Delicious mini panettone a bite sized version of classic panettone made with rum soaked dry fruits .
Prep Time2 hours 30 minutes
Cook Time15 minutes
8 hours
Total Time10 hours 45 minutes
Course: Dessert
Cuisine: Italian
Keyword: Christmas bread recipes, Mini panettone
Servings: 12 pieces
Calories: 176kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • Day before baking / sponge
  • ¾ cup/ 92.5 g I used Bob’s red mill unbleached all purpose flour
  • ¼ teaspoon/1g SAF instant yeast
  • ¼ cup water
  • For soaking dry fruits
  • ½ cup 90g raisins
  • 20 ml 4 teaspoon rum
  • On the day of Baking /Dough
  • 2 cup /250g Bob’s red mill unbleached all purpose flour
  • 1 teaspoon 5g salt
  • ¼ cup 50g granulated sugar
  • 1 teaspoon 2.5g SAF instant yeast
  • ½ teaspoon Fiori di Sicilia
  • ½ teaspoon vanilla extract
  • 4 no 70g large egg yolk
  • ⅓ cup 90 ml water
  • Zest of one orange
  • 1 quantity of sponge dough from day before
  • 1 quantity of soaked fruit from the day before
  • ¼ cup 57.5g butter + ¼ cup (57.5g) butter for brushing and to place on the top of the loaf
  • 2 tablespoon 50g candied fruit

Instructions

Day before baking makes sponge

  • In a plastic bowl add all the ingredients, mix and knead well for 5 minutes and to form dough.
  • Cover it with plastic wrap and leave at room temperature for a minimum 8 hours or preferable overnight.
  • After overnight or 8 hours sponge will look like this.
  • To prepare the fruit
  • Place the raisins in a bowl and add rum and toss to coat and cover it overnight. Add mixed fruit peel just before mixing it into the dough.

On the day of baking

  • Place all the ingredients, orange zest, sponge, and vanilla extract,
  • Fiori di Sicilia into kitchen aid mixer bowl fitted with dough hook and mix to combine.
  • Then add egg yolks and water and mix once again to combine.
  • Then add soften butter over 5 additions while still kneading.
  • This process will take some time at first the dough will be soft and sticky at first then knead for 10-15 minutes. Resting the dough for 1 minute every 2-3 minutes until it becomes very smooth, elastic, soft and shiny.
  • Set aside for doubling in size in a lightly greased bowl for about 1 hour.
  • Knock it down and fold the dough once again and set aside for another 30 minutes. Then to this dough try to incorporate, the rum soaked raisins, candied fruit peels and
  • knead once again until you incorporate the entire fruit into the dough. Set aside for double for about 35 minutes.
  • Then divide the dough into 12 equal pieces of about 50g dough and place it into a buttered muffin tin. Let it set aside to rise about 30 minutes.
  • In mean time pre-heat the oven to 375F and before ready to bake the mini panettone, make an x mark and on the top and place ½ tablespoon butter
  • bake it for about 15 minutes or until it becomes golden brown color with dome on the top.
  • Once it is removed from the oven immediately brush with melted butter and leave it cool. You don’t need to hang the panettone as we need to do for the regular panettone.
  • Enjoy

Nutrition

Calories: 176kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Check  here for more Christmas and Holiday bread 

 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Simple Vegetable Potage

· 10 Comments

Delicious creamy simple vegetable potage  made with potato, leeks, and carrots.This is thicker and creamier than soup with touch of nutmeg.

Simple Vegetable Potage

Weather is getting colder and always a good soup is a great choice. I make my usual soups like,Beet carrot ginger soup corn potage, Creamy tomato and roasted bell pepper soup .

Potage is french version of creamier soup.  It is is a thicker, more creamier soup, while "soupe" is closer to a broth-based "soupe." Potage can be closer to the American "chowder," very thick and filled with chunky vegetables. And potage is mainly made with vegetables.

Vegetable Potage with green onions

This potage is from the book of French country cooking Meals and moments from a village in the vineyards by Mimi Thorisson.

How to make this simple vegetable potage .

You need to make the vegetable potage creamier, so ingredients much include some starchy vegetables, Here I used potato. I think you can use sweet potato too.

Leeks  are milder version of onion, has sweeter and delicate flavor than onion, green onion and garlic.  etc. Leeks are loaded with  vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as iron  and manganese (helps  in the regulation of brain and nerve function). Leeks are also a good source of dietary fibre.

I have used butter , if you want to make it vegan use cococonut flaovr. which goes well with leeks and potato.

Carrots adds sweetness to the potage.

Tomato adds light tanginess. I use fresh tomatoes, if you want you can use tomato paste instead of fresh ones.

Simple Vegetable Potage in two bowl

Cream addes extra richness to the recipe. You can feel free to use diary free cream too.

Seasoning for this potage includes only nutmeg, black pepper and salt.

Entire taste is coming from the vegetables.

Points to remember while making this Simple Vegetable Potage. 

You need make sure clean leeks really well as it has dirt in between. You need to  remove the older outer layer and cut the bottom roots. Once you chopped them into crosswise . Wash few times in running water to remove the dirt. You can use both white and green parts.  Leek and potato are always  awesome combo.

Make sure to chopp  potato and carrots into cubes for easy cooking.

Once vegetables are  slightly cooked add tomatoes and broth and then continue to cook until everything combined well . You can use tomato paste instead of fresh tomatoes.

Usehomemade vegetable broth that way you can control the Sodium content.

Sauce pot with Potato and Carrot

carrot and potato in sauce pot

With chopped leeks

with leeks

Vegetable broth and tomato With vegetable broth and tomato

After cooking

cooked vegetables in sauce pot

Puree the vegetable and incorporate the cream.

Pureed vegetable with cream

Finally garnish with green onions

Vegetable potage with green onions and bread

Print Recipe
5 from 12 votes

Simple Vegetable Potage Soup

Here is the Simple and Delicious Vegetable Soup made with potato, leek, carrot and other veggies
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: French
Keyword: Potage, soup recipes
Servings: 4 serving
Calories: 262kcal

Ingredients

  • 1 tablespoon of butter If you want to make it vegan use coconut oil
  • 2 cups chopped carrots about 4
  • 1 cup chopped russet potatoes
  • 3 cup chopped leeks I used both green and white parts
  • 2 tomatoes chopped or 1 teaspoon tomato paste
  • 2 cups of vegetable stock
  • ½ cup of cream/ diary free cream
  • 1 teaspoon salt or to taste
  • ½ teaspoon nutmeg
  • ½ teaspoon black pepper
  • 1 fresh green onion chopped finely for garnish only green part

Instructions

  • In a medium sauce pot, melt butter and add carrots, potatoes, and leeks. Cook stirring occasionally until the vegetables become slight tender about 5 minutes.
  • Then add vegetable stock, tomatoes ( if not using tomato paste nutmeg, salt and pepper and cover and continue to cook until they are soft about 30 minutes.
  • Puree the soup into the blender or using immersion blender. Whisk together with cream until the soup smooth and creamy.
  • Reheat the over low heat before serving add fresh finely chopped green onion while serving the soup.

Nutrition

Calories: 262kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 980mg | Potassium: 904mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12639IU | Vitamin C: 34mg | Calcium: 154mg | Iron: 4mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Holiday cookies and Eggnog cheesecake dip

· 13 Comments

Delicious and easy holiday cookies decorations and eggnog cheesecake dip that goes well with your holiday cookie plate.

Holidays are my favorite time of year when it comes to baking and cooking. I bake and cook almost every day, but during holidays I will go some to extra lengths to make some cute treats for my little ones.

They help sometimes, but most of the time it is messing up the project. This time, I skipped the baking part, thanks to Pepperidge Farm.

I decided only to decorate and used Pepperidge Farm cookies to make these holiday cookies. I also made an eggnog cheesecake dip to go with the cookie platter.

Whenever we to go to Target my favorite grocery store,  I usually grab a packet of Pepperidge Farm® Milano® cookies, so I decided to play with the Holiday collection of Pepperidge Farm® Milano® to make some cute treats.

You can get  Pepperidge Farm®  cookies from your local Target Store. I made Santa cookies and Reindeer cookies with them.

It is really simple. Pepperidge Farm Milano cookies come in three different flavors namely Toasted Marshmallow, Candy Cane, and Double Chocolate.

You can use your favorite flavors to make these cookies. Make sure to get some candy coating, holiday sprinkles, colored sugar, chocolate chips, M&M, even a bag of mini pretzels that is going to be your reindeer’s antlers.

As you know for any household, the holidays can be a stressful time – especially when it comes to party planning or your desire to make every day feel special.

These are fun and easy cookie decorating ideas which will be cute and makes the holidays even more memorable

.I usually see Pepperidge Farm® Pirouettes cookies as an outer layer covering of cakes, or heels of Silhouette cupcakes.

I wanted to make a simple, and easy cookie treat with it, so I made these holly jolly cookie sticks using Pirouettes.

This will be a fun project if kids join; yes my two kids are happy to add sprinkles on candy coated pirouettes cookies.

Serve these with coffee or hot cocoa at your holiday parties and guests will rave over these crispy cookie sticks filled with vanilla cream and covered in festive holly sprinkles.

My daughter and son like Gingerbread men and Gingerbread women a lot. So every Christmas I make them.

This time, I went for an easy route only decorating those as well using the Pepperidge Farm® Ginger Family. I made homemade royal icing using this recipe and then added a few colors and decorated the cookies.

I also made eggnog cheesecake dip to go with the cookie platter. Christmas won’t be complete if you don’t have eggnog.  For this, I made homemade eggnog that is cooked.

This dip is so delicious you can use it for dipping your favorite cookies. Hard to resist tangy cream cheese perfectly balanced with eggnog and spices like nutmeg and cinnamon.

These cookie decorations are simple, and if I can do it (without any formal training), then anybody can do it. This will bring a smile to your kid's, and guest's faces when you are organizing the party.

Are you ready to make these decorated cookies and dip ? Here is what you’ll need:

holly-jolly-cookies
holliday-cookies

If you like this holiday cookies and eggnog cheesecake dip then you will love these too.

Muhammara Dip

Cheesy bean dip

Print Recipe
5 from 2 votes

Holiday cookies and Eggnog cheesecake dip

Here is the collection of easy holiday cookie decorations mad with Pepperidge Farm® cookies you can make it less effort and kid friendly. Great for you holiday table.
Prep Time30 minutes
Total Time45 minutes
Course: Dessert, Dip
Cuisine: American
Keyword: Dip Recipes, Holiday cookies, Santa cookies
Servings: 8 -9 serving
Calories: 60kcal

Ingredients

For Cookies

  • 24 Pepperidge Farm® Milano® Cookies
  • 12 Pepperidge Farm® Pirouettes cookies
  • 12 Pepperidge Farm® Ginger Family
  • 16 oz Candiquik chocolate candy coating
  • 16 oz Candiquik vanilla candy coating
  • 24 Chocolate chips
  • 12 candy eyeballs
  • 12 mini pretzels
  • 24 Red M&M
  • Holiday sprinkles
  • Red colored sugar
  • 12 marshmallows
  • 2 cup royal icing and color of your choice. I used white blue and red food color

For Eggnog Cheesecake Dip

  • 4- ounce cream cheese softened.
  • ¼ Cup confectioner’s sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 2 tablespoon eggnog
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon rum extract

Instructions

  • First, melt the vanilla and chocolate candy coating according to manufacturer's instruction and set aside.
  • Line the cookie sheet with parchment and set aside.

For Santa cookies

  • First, dip one end of Pepperidge Farm® Milano® cookies with white candy coating
  • And using spoon give some rough structure to resemble the Santa’s beard. Set aside in the refrigerator for 15 minutes.
  • Then coat the other end of cookies in white candy coating leaving about 2-inch space in the center. Sprinkle the red sugar on the head and in one corner attach a marshmallow to resemble Santa’s hat.
  • Then in the center place two chocolate chips for eyes and a red M&M for the nose. Once again keep it in the refrigerator to let the candy coating set completely.

For Reindeer Cookies

  • Coat Pepperidge Farm® Milano® cookies with the chocolate candy coating and set aside in the refrigerator for 15 minutes.
  • Add pretzel as antlers and red candy as the nose, gently pressing into the wet chocolate to adhere.
  • Press eyeball candies for eyes. Repeat steps with remaining cookies. Refrigerate until set, about 10 minutes.

For Holly Jolly Cookies

  • Use a spoon to spoon melted white chocolate candy coating onto the Pirouettes cookies.
  • Leave about 1 ½-2 inches of the cookie stick with no chocolate so that you can handle the cookie sticks.
  • Then place the holiday sprinkles on the candy coated sides. You serve it on a cookie platter or cover with pretzel bag and give it as the gift.

For Gingerbread Cookies

  • Make royal icing and divide it into 3 parts with more white icing on one part. The other two part color with blue and red food color and set aside.
  • Then using a piping bag fitted with Wilton tip. No3 pipe hand, legs, eyes using white icing and then add red and blue color for button or design in Gingerbread men, Gingerbread women and Gingerbread kids.

For Eggnog Cheesecake Dip

  • Make eggnog cheesecake dip by mixing all the ingredients into a smooth consistency.

Nutrition

Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 8mg | Fiber: 1g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Easy Meals with SMARTMADE™ - Dinner in Under 10 Minutes

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I am a food enthusiast that loves to cook, bake, and grill as much as I can, but then there are those days when I don’t feel like cooking and want to enjoy a ready-made meal. For me, the major criterion for a frozen meal is that it should be tasty and not compromise on flavor. SMARTMADE ™ by SmartOnes (R) is a new brand that offers smart and delicious meals inspired by cooking methods like grilling protein and roasting vegetables for more flavor, and making smart swaps like white bean puree for cream – just like we do at home.

 

They are really simple and delicious meals, just like what we make it at home. We tried three flavors: Mexican-Style Chicken Bowl, Rosemary Grilled Beef & Vegetables, and White Wine Chicken with Couscous. My hubby likes chicken, so I decided to try both Mexican-Style Chicken Bowl and White Wine Chicken with Couscous.

I served the Mexican-Style Chicken Bowl with fresh slices of avocado, wedge of lime and dollop of sour cream. This dish has grilled chicken, black beans, and roasted veggies served with brown rice, a flavorful green chili lime sauce, and Monterey Jack cheese. Adding fresh slices of avocado and sour cream made it even more special. If you like Mexican-style recipes then give it try, you will like it! You can serve it to friends and family with some of your favorite fresh veggies on the side to make it an extraordinary meal.

 

Regarding White Wine Chicken with Couscous: it has chicken with roasted zucchini, eggplant and onions and tomatoes served with couscous and a lightly toasted wine sauce. I like to serve that one with a simple tomato walnut salad. It pairs really well with each other and makes it a perfect meal by itself.

 

If you are looking forward to serving simple and delicious meals even when you are not cooking, these SMARTMADE  meals are a great option.  My hubby liked the Mexican-Style Chicken Bowl the best. You can buy them in the freezer section of your major grocers. If you like frozen dinners, then next time try this one.

Which meal by SMARTMADE  are you going to try first?

 

Pumpkin spice cookie cake with Pumpkin frosting

· 4 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeHolidayGoodness #CollectiveBias

I think I can’t have enough of pumpkin during fall season. Even though I have made several dishes with pumpkin I am yet I to try pumpkin cookie cake. At the same time I also needed to try NESTLÉ® TOLL HOUSE® Pumpkin Spice Refrigerated Cookie Dough. So Instead of making regular cookies I thought of making a pumpkin spice cookie cake with pumpkin frosting.

I made pumpkin frosting using Libby’s® Pure Pumpkin, butter, powered sugar, vanilla extract and spices. Initially my plan was to make pumpkin bread using Libby’s® Pumpkin Bread Kit and pumpkin spice cookie cake with pumpkin frosting.  I couldn’t find the Libby’s® Pumpkin Bread Kit from Wal-Mart store as they are out stock there. I have signed up for e-mail so that when they get it back I will get information and able to buy and try it.

If you are busy mom like me and live an on-the-go lifestyle this recipe is perfect for you. You can make it for family gatherings, holidays, Thanksgiving, birthdays even if your work schedules and school activities keep you busy. It's always good to find time for fun, food-centered moments with family. Instead of making pumpkin pie why don’t you make this pumpkin spice cookie cake for these holidays, as it is easy and delicious?

You are in mood of making pumpkin pie, then try with Libby’s® Pure Pumpkin and NESTLÉ® CARNATION® Evaporated Milk and that will easy too.  You can buy all  these holidays essentials like,   NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (any variety) ,Libby’s® Pure Pumpkin,  Libby’s® Pumpkin Bread Kit,  NESTLÉ® CARNATION® Evaporated Milk,  NESTLÉ® TOLL HOUSE® Pumpkin Spice Refrigerated Cookie Dough at your local Wal-Mart.

Walmart Grocery Pickup is available in my area can you check it is available in your are by clicking this link. If you refer-a- friend you will get $10!

I used an 8 inch skillet for making cookie; if you want you can use the baking pan also. While cookies are baking make the frosting. If you want thick frosting use ½ cup powdered sugar more. You can creative with your frosting. Then in order to please my chocoholic little guy I decide to give a drizzle with chocolate. This is easy and simple dessert which you can make without any fuss.

Gather the ingredients and just bake, happy baking.

Are you excited to look at inspiration from Nestlé Flavorful Moments Pinterest Board

Print
Pumpkin spice cookie cake with Pumpkin frosting

Rating: 51

Prep Time:

Cook Time:

Total Time: 25 minutes

Yield: one 8 inch cookie cake

Pumpkin spice cookie cake with Pumpkin frosting

Delicious and easy Pumpkin spice cookie cake with pumpkin frosting an excellent dessert for any occasion.

Ingredients

    For the cookie
  • 1 packet of NESTLÉ® TOLL HOUSE® Pumpkin Spice Refrigerated Cookie Dough
    • For frosting
  • ¼ cup Libby’s® Pure Pumpkin puree
  • 2 tablespoon butter
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 ¾ cup powdered sugar (you can increase the amount if you want stiff frosting)
    • For chocolate drizzle
  • ¼ cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2 tablespoon heavy cream

Instructions

  1. Pre heat oven to 350 F.
  2. Butter an 8 inch skillet and add refrigerated cookie dough

  3. and spread and press tightly to bottom of skillet

  4. and bake for 20-25 minutes in the pre-heated oven.

    5. While cookie is baking make pumpkin frosting.
  5. In a kitchen aid stand mixer bowl add softened butter, pumpkin puree, cinnamon, nutmeg, vanilla extract and powdered sugar and mix well to make frosting.

  6. Add more sugar if you want stiff frosting.
  7. Once cookie is baked remove from the skillet and place in the plate .Using a piping bag fitted with star tip pipe flowers/shapes on top of cookie around the broader.

  8. In a small bowl add semi sweet chocolate morsels and heavy cream and microwave high for 1 minute to make smooth chocolate.

  9. Then using fork or spoon drizzle the chocolate over the cookie cake.

  10. Enjoy easy and delicious cookie cake.

Notes

Author; Swathi ( Ambujom Saraswathy)

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pumpkin-spice-cookie-cake

Apple pineapple Ginger Emergen-C Smoothie

· 7 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ad #HowDoYouEmergenC #CollectiveBias


My love for smoothie is a continuing saga. Yes I love it and make it very often. Whether I cook or bake, smoothie is made in my kitchen every other day. And I am always looking for new ways to make smoothies. For me smoothies should contain fresh fruit and veggies and also have other good ingredients like accai, goji, chia seeds, etc.  So decide to make this Apple pineapple ginger Emergen-C Smoothie as it has Emergen-C.

In my house Granny smith apple and pineapple is always there in my fruit basket as it gets over without any problem. Earlier I made a drink using fresh orange, garlic and chili pepper now that I got a chance to use Emergen-C I decided to put it in this smoothie as I like the fizz and taste. Since we liked the taste, I am going to include Emergen-C in some of smoothies that I make during the winter months because of the vitamin C that it has. You can buy Emergen-C from you local Walgreen stores.

For me a food or drink should have, taste, flavor and should look appealing. Tart flavor is given by the granny smith apple and nothing can match that along with extra nutritional benefits you get! Apples can help you reduce your cholesterol and may help reduce the risk of heart disease. Plus they give you energy. Pineapple is my favorite tropical fruit and makes everything exotic. It is also a storehouse of huge health benefits due to its wealth of nutrients, vitamins, and minerals, as well as soluble and insoluble fiber.

The zing which ginger adds is unmatchable.  Yes I like to add them not only in my curries but also smoothies. Especially during the Fall I like to use ginger more. Whether it is dessert like gingerbread or cookie, fresh ginger make a difference. I still remember that my dad used to buy us ginger candy whenever we went on a long trip by bus or car. According to him it prevents nausea and vomiting and is a natural medicine.

My new found love is Emergen-C which has 7 B Vitamins which enhance energy naturally* without caffeine in my smoothie. With over 20 flavors, you have plenty of delicious varieties to choose from and it has about 1,000 mg of Vitamin C plus other antioxidants Zinc and Manganese support your immune system* If you are looking for a refreshing drink during these cold winter time or any time of year try this smoothie.

Are you ready to whip up some delicious refreshing smoothie then grab following ingredients.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Print
Apple pineapple Ginger Emergen-C Smoothie

Rating: 51

Prep Time:

Cook Time:

Total Time: 5 minutes

Yield: 1 serving

Apple pineapple Ginger Emergen-C Smoothie

Delicious refreshing smoothie made with fresh apple, pineapple, ginger and Emergen-C.

Ingredients

  • 1 cup pineapple (Chopped)
  • 1 small green apple cored ( I used granny smith)
  • 1 packet of super orange Emergen C
  • ½ inch fresh ginger (skin peeled)
  • ¾ cup water or coconut water

Instructions

  1. In a blender add Pineapple

  2. apple

  3. Emergen-C

  4. ginger and water

  5. and process/blend it into smooth consistency. Strain and enjoy

  6. Strain and enjoy

Notes

Author Swathi( Ambujom Saraswathy)

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apple-pineapple-ginger-emergen-c-smoothie

Cranberry orange muffins with Orange crumble topping

· 11 Comments

I like to bake with cranberries in any form fresh, frozen or dried. Fall means adding little cranberries in everything for me.  I like the tart cranberries gives their ultimate taste and flavor when they are baked. For cakes and muffins I like to use fresh or frozen. For cookies and bread I like to use dried cranberries. I have to try tart and pie with cranberries that is my do list. Similarly they are in their best form when you mix with alcohol.  I made cranberry orange muffins with orange crumble topping using frozen cranberries from Cape Cod Select Premium Cranberries

I received two packets as sample from them for their holiday recipe challenge. They are going to select and try few recipes if they select winner get some prize.  I don’t know I am going to win their challenge. But I already win the recipe challenge according to my daughter and hubby. He is usually acts as tester only test few bites and declare it is good or bad.  He told it is excellent hard to get excellent word from him.  You can find Cape Cod Select Premium Cranberries from these stores look at frozen sections.

Earlier I tried Cranberry coffee cake which I love it, one of the best recipes which I got from my grocery store’s recipe list.  Initially plan to make cranberry pound cake, but later changed the idea to make this cranberry orange muffins with orange crumble topping. Trust me these are best and addictive fell in love with them. I am going to make it more often.

This is my own recipe adapted from various sources. Now I found a secret ingredient to make the muffin soft, it is sour cream. When I add the muffin stay soft. I used orange along with cranberries as their union is always perfect. I used orange juice and orange zest both in the batter as well as crumble. I decide to cut big cranberries into two and small one used just as such. This step doesn’t do any harm and cranberry doesn’t bleed. If you don’t want those steps simply skip it.

Give it a try you will like it. You need these ingredients to make these delicious muffins.

You can follow Cape cod Premium cranberries here, Facebook, Instagram ,Twitter, Pinterest

 

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Cranberry orange muffins with Orange crumble topping

Rating: 51

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: 8

Cranberry orange muffins with Orange crumble topping

Delicious cranberry orange muffins with orange crumble topping

Ingredients

    For Muffins
  • 1 cup (130g) all purpose flour
  • ½ cup (100g) sugar
  • 1 teaspoon (3g) baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup (72g)Cape Cod Select Premium Frozen Cranberries+8 cranberries
  • ¼ cup butter (56.5g) melted and cooled
  • 2 tablespoon (33g) milk
  • 2 tablespoon (24g) orange juice (freshly squeezed)
  • 1 teaspoon orange zest
  • ¼ cup (62g) sour cream
  • ½ teaspoon vanilla extract
    • Orange crumble topping
  • 1 tablespoon orange juice
  • ¼ cup (50g) sugar
  • ¼ cup (32.5) all purpose flour
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon butter melted
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven to 375F and line the muffin tin with liner.
  2. In a bowl first make orange crumble topping by adding orange juice, sugar, all purpose flour, ground cinnamon, orange zest and melted butter and stirring until crumbly and set aside.

  3. In a large bowl add flour, sugar, and baking powder, salt and mix well.

  4. To this add cranberries (I cut the big ones into half and small ones as such) orange zest and combine everything.

  5. In a medium bowl add egg, melted butter, milk, orange juice, sour cream and vanilla extract and mix well.

  6. Add egg mixture to the flour mixture and combine make sure not to over mix even the bits of flour is there that is fine.

  7. Transfer batter into prepared muffin tin.

  8. And then sprinkle with orange crumble topping

  9. Place a cranberry on the top of each muffin.
  10. Bake at 375F for 18 minutes or until a tooth pick comes out clean.

Notes

Author: Swathi ( Ambujom Saraswathy)

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cranberry-orange-muffins

Disclosure: I received  the samples from Cape cod select however all the opinion are mine.

Sweet and Savory Wasa Cracker Appetizers

· 10 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouWasa #CollectiveBias


Crackers are our family favorite, we all like them. Some time I bake homemade crackers too. Hubby takes it to office some time for his afternoon snacks. So when a person like me gets opportunity to try new Wasa thin crackers I am sure to be in happy mood, isn’t it? I made Sweet and Savory Wasa Cracker appetizers. I made two savory toppings   for Sesame & Sea Salt Wasa Thins and two sweet toppings with Sesame & Sea Salt Wasa Thins.

My love with Wasa crackers started when I was in Stockholm, Sweden. Now I know it is the home town of Wasa crackers too.  My roommate Lucy introduced me. Trust me every morning we ate our Wasa crackers with good layer of Lingonberry jam. Missing that old cold wintery morning while eating crackers and looking at white snow through the window with steaming hot cup of coffee. Wasa crackers are nothing but crisp bread made with wholesome rye and other grains.

I had tried and tasted the Wasa crackers earlier; so I decided to try their 2 new products Sesame & Sea Salt Wasa Thins and Sesame & Sea Salt Wasa Thins. I thought that Rosemary and Sea salt Wasa thins will be good with savory topping as it light and oven baked with hints of rosemary and a sprinkle of sea salt, and has 9 grams of whole grains with just 70 calories per serving.  Sesame and sea salt Wasa thins will be good with sweet topping. And it is  has 7 grams of whole grains and 80 calories per serving making this a no-brainer snacking option for those pursuing a healthy lifestyle.

Wasa thins makes excellent treats with your favorite toppings. With Rosemary and Sea salt thins, I used tomato caperse salad topping for the first one and avocado hummus and then cucumber and green onions for the second combination.

Sweet ones were made for kids as they like sweet treats. Using Sesame & sea salt Wasa thins the first sweet one was topped sweetened cream cheese and fresh strawberry and finally drizzled with strawberry coulis. Yummy is word I can say.

Second sweet topping is caramelized banana and toasted walnuts. Banana and walnuts are magic combination you can never go wrong with it. These are excellent snack or appetizer idea for any game, festivals. You can treat a crowd with this one.

In order to make these delicious treats, grab Rosemary & Sea Salt Wasa Thins and Sesame & Sea Salt Wasa Thins from your local Kroger store. I like the produce section in Kroger store as they always have fresh fruits and veggies.

wasa-crackers

For making this delicious topping you need some preparation, like making avocado hummus, strawberry caulis and caramelized banana rest you need only assembly. Always make sure to assemble just before you want to serve otherwise it can become soggy.

Trust me just like us you are going to love these topping for Wasa crackers.

You want to know more about Wasa click here. . Are ready to whip  up some appetizers this what you need to do.

Print
Sweet and Savory Wasa Crackers

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 serving of crackers and 10 serving of Avocado hummus

Sweet and Savory Wasa Crackers

Here is the delicious two savory and sweet topping for new wasa thin crackers.

Ingredients

    For caprese salad crackers
  • 4 Rosemary & Sea Salt Wasa Thins
  • 4.oz Fresh mozzarella
  • 2 plum tomatoes
  • 8 basil leaves
  • 1 teaspoon olive oil for drizzling
  • Black pepper for sprinkling
    • Avocado humus Wasa crackers
  • 4 Rosemary & Sea Salt Wasa Thins
  • ¼ cup Avocado hummus
  • ½ cucumber peeled and sliced into thin rounds
  • 1 green onion chopped finely.
    • Avocado hummus
  • 2 avocado
  • 1 ( 15.ounce) can chickpeas ( drained)
  • 1 hummus made easy packet *
  • 1 teaspoon olive oil
  • ½ of 1 lemon juice ( this is to prevent discoloration)
  • *if not add 1 ½ tablespoon Tahini, 1 clove garlic and 3 tablespoon of olive oil
    • Sweet toppings
    • Sweetened cream cheese with strawberry caulis
  • 4 Sesame & Sea Salt Wasa Thins
  • 6 tablespoon of sweetened cream cheese
  • 6 strawberries sliced into thin slices
  • 2 tablespoon strawberry caulis
  • !For Strawberry caulis
  • 2 cup strawberries hulled
  • 4 tablespoon Sugar
  • Half of lemon juice
    • For Sweetened cream cheese Recipe
  • 4 oz Cream Cheese
  • 2 tablespoon confectioner’s sugar
    • Caramelized banana with toasted walnuts Wasa Crackers
  • 4 Sesame & Sea Salt Wasa Thins
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 2 banana cut into 4 pieces
  • ¼ cup toasted walnuts

Instructions

  1. For caprese salad wasa crackers first place crackers in serving plate
  2. and then place mozzarella,

  3. tomato and basil leaves then drizzle olive oil and sprinkle black pepper and salt

    4. For avocado humus wasa crackers,
  4. place Rosemary & Sea salt wasa thins on the plate

  5. and spread avocado hummus and place cucumber sliced and add green onion.

    6. For making avocado hummus
  6. In a blender or food processor add canned chickpeas,

  7. hummus made easy,

  8. avocado, and lemon juice and process it into a fine paste add olive oil and top.

    9. For sweetened cream cheese with strawberry coulis crackers
  9. Place sesame and sea salt was thin and spread with sweetened cream cheese.

  10. Then it is topped with thin slices of strawberry and drizzle with strawberry coulis

    11. For strawberry coulis
  11. In medium sauce pan add strawberries, sugar and lemon juice and heat for 3-4 minutes or until it become soft then set aside for cooling and then process it into fine consistency .

  12. Make sure to strain the strawberry and your strawberry caulis is ready.
    13. For Caramelized banana with toasted walnut was crackers
  13. In a skillet heat butter and brown sugars and then add sliced banana and coat them with brown sugar.

  14. Then place caramelized banana on the sesame and sea salt wasa crackers

  15. and topped with toasted walnuts.

Notes

Author Swathi( Ambujom Saraswathy)

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Chipotle Lime Garlic Shrimp Pasta

· 8 Comments

Delicious Chipotle Lime Garlic Shrimp Pasta made with pesto pasta and spicy chipotle lime garlic pan roasted shrimp.

Chipotle Lime Garlic Shrimp Pasta

My kid’s loves pasta, so I make it very often; they like only a few shapes, rotini and penne are their favorite. I also like it when it has tomato sauce in it. For change I decided to make it with pesto. I know if I put pesto alone my hubby will say it is bland. We love spices so thought of adding chipotle, lime, garlic and shrimp to get another layer of taste to pasta. Spicy shrimp enhanced the taste of pasta and made it into a Gourmet pasta meal.

Chipotle Lime Garlic Shrimp Pasta

I was so happy to find La Moderna’s Golden Harvest Rotini Pasta at my local Wal-Mart. My daughter immediately said mama can you make pasta with it, I want to eat it. Do you know La Moderna’s Golden Harvest Rotini Pasta is made of 100% Durum Wheat, which is used to make authentic Italian pasta? It is also a high protein pasta.I believe that traditional recipes are always the best and when home cooked meals it is tastier than pasta at any fancy restaurant. Also La Moderna’s pasta is very easy to cook and to blend with any sauce.

I know Chipotle pepper, lime and garlic go well together with shrimp so made a spicy marinade first and let it rest for about 30 minutes so that it gets blended well. Then cook it in butter until shrimp cooked well. At first thought of making pesto sauce at home. But due to time constraints, I decide to use a store bought one. If you have homemade pesto sauce in hand use that.  This recipe is very simple, all you need to do is to cook pasta and then add pesto sauce and cherry tomatoes. Then add cooked shrimp and finally add grated Parmesan cheese to finish it off.  I added very less cheese, but you can add more or less depending upon your taste.

Chipotle Lime Garlic Shrimp Pasta

Normally in my house pasta is made for dinner, but this I made it during the day so it became our lunch. My hubby gave me a thumbs up on this recipe, trust me getting a thumbs up from him is difficult task. It should really be good otherwise he will tell me it is good but please don’t make it again. My daughter too enjoyed it.

Chipotle Lime Garlic Shrimp Pasta

If you are looking for simple yet delicious pasta meal like me then try to grab box of La Moderna’s Golden Harvest Rotini Pasta from your local Wal-Mart and make this. You are going to get praise for this meal I can guarantee that.

Chipotle Lime Garlic Shrimp Pasta

Coming to the recipe.

While pasta is cooking ,in a bowl add shrimp, chipotle pepper and rest of ingredients for the shrimp and mix everything and set aside for 20-30 minutes.

While pasta is cooking add 1 ½ tablespoon butter in skillet and add marinated shrimp and cook until it is well cooked (shrimp will curl itself) and spices coated well.

In a skillet add ½ tablespoon butter and add cooked pasta and add pesto sauce and 1 tablespoon of pasta water and mix everything until pesto sauce combined well with pasta.

To this add halved cherry tomatoes and cook for 1-2 minutes.

Add this cooked spiced shrimp into the pasta and add grated parmesan cheese

Other  Pasta Recipes are 

 Pasta Primavera with roasted vegetables 

 

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5 from 3 votes

Chipotle lime garlic shrimp pasta

Delicious Chipotle Lime Garlic Shrimp Pasta made with pesto pasta and spicy chipotle lime garlic pan roasted shrimp.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: #Pasta
Servings: 2
Calories: 404kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • For Shrimp
  • 15 Jumbo uncooked shrimp removed shell and deveined leaving the tail intact
  • 1 teaspoon chipotle pepper
  • 2 clove garlic made into paste using microplane
  • ¼ teaspoon Paprika this is optional, I like to add as it gives color
  • ½ teaspoon coriander powder use it if you have it in hand, it enhance the taste
  • ½ lime juice
  • 1 /2 teaspoon lime zest
  • ½ teaspoon salt or to taste
  • 1 ½ tablespoons butter
  • For Pasta
  • 1 cup LaModerna Golden Harvest Rotini Pasta
  • ¼ cup Pesto I used Pesto Genovese
  • ½ tablespoon butter
  • 7 cherry tomatoes cut into half
  • Parmesan cheese

Instructions

  • n a bowl add shrimp, chipotle pepper, paprika, garlic paste, coriander powder( if using ) lime zest, lime juice, salt and mix everything and set aside for 20-30 minutes.
  • While pasta is cooking add 1 ½ tablespoon butter in skillet and add marinated shrimp and cook until it is well cooked (shrimp will curl itself) and spices coated well.
  • In a skillet add ½ tablespoon butter and add cooked pasta and add pesto sauce and 1 tablespoon of pasta water and mix everything until pesto sauce combined well with pasta. To this add halved cherry tomatoes and cook for 1-2 minutes.
  • Add this cooked spiced shrimp into the pasta and add grated parmesan cheese

Nutrition

Calories: 404kcal | Carbohydrates: 31g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 1332mg | Potassium: 233mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Turkish Spoon Salad

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Delicious Turkish Spoon Salad made with fresh veggies and pomegranate and with simple dressing with pomegranate molasses.

My hubby likes to eat salad every day. So I am search of salad recipes a lot. This spoon salad recipe is from Soframiz book. Normally when I get a book for review, hubby will flip the book and give it back to me to select the recipe. However in this book he told me to make this Spoon salad as it looks really nice. He said “why don’t you try it for this our evening salad”. Since he asked me I decided to make this Turkish spoon salad.

This recipe is from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe by  Ana Sortun  and Maura Kilpatrick.

 

I like Middle Eastern cuisine and used to taste delicious dishes from my neighborhood Phoenicia store near my old house. Still I miss the delicacies, so decided to look for the recipes in this book. This is one book from which I have tried 4-5 recipes before writing a review on the book. Persian carrot and black eyed pea salad, Spoon salad, Tomato pomegranate walnut salad and za'atar bread is a few I have tried.

Book start with 4 pages of introduction, then recipes include breakfast, meze, flatbreads, savory pies, cookies and confections, specialty pastries, cakes and desserts, and beverages. There are 18 breakfast dishes including a Turkish (or Israeli) breakfast, with traditional breakfast spreads include many small bowls and plates of olives, tahini, stuffed flatbreads, egg dishes, vegetables and cheeses taking up the entire table. Other recipes include,  Shakshuka (baked eggs with spicy tomato sauce), rolled omelet with za'atar and labne, flower pogaca rolls, date orange brioche tart, olive oil granola, asure ( grain pudding)  pistachio toaster pastries with rosewater glaze, Raspberry-rose petal turnovers  and morning buns with orange blossom glaze.

The  second chapter is about meze which includes 21 recipes and include whipped cheese spreads and hummus to hearty and healthy bean-based salads (Persian carrot and black-eyed peas, Egyptian-style pea salad with walnuts, barley and chickpea salad, yellow split peas with za'atar spiced almonds. Spoon salad, and Tomato, walnut and pomegranate salad I tried and liked it.

The third chapter is about flat breads, which include 11 recipes; I tried Za’atar bread from it. I found that there is no weight in grams only in volume. I think it would be great if they provided the measurements in gram. I found that temperature mentioned for baking Za’atar bread is slightly off, it says you need 20 to 30 minutes, but in my oven it required only 8-10 minutes in my oven. Next I would like to try summer vegetable lamejun.

The fourth chapter is about Savory pies that include 9 recipes, I would like to try cheese borek with nigella seeds and stuffed simit are few.

5th chapter is about cookies and confections, 12 recipes, my hand is itching to make Syrian short bread cookies, Tahini short bread cookies,Date espresso Ma’amoul ,Sesame cashew bars and sesame caramel cashews.

Chapter 6 is about specialty pastries, cakes and desserts,  with 15 treats, including two types of baklava, milk pie, kunefe, Revani , Sofra’a gingerbread and pistachio bird nests are few. I have pistachio bird nests using shredded phllyo earlier not with whole phyllo sheets. It is in my do lsit.

Then next chapter is about beverages, which include 3 types of tea, one lemonade and tahini hot chocolate.

Final chapter is about pantry with pickled hakureei turnips, Persian spice, shawarma spices, pumpkin jam and rose petal jam, Moroccan spiced almonds and Za’atar spiced almonds.

Beautiful photography and clear, large font make this a pleasure to read and cook I loved the recipes I tried, but need to careful with temperature,  gram etc.

Only thing you need to do for this salad is just  chopp some veggies and make simple dressing. 

 

I tried Turkish spoon salad recipe which simple yet healthy salad you can have it any time of the day.

Other chopped salad recipes 

Mexican Chopped salad 

Asian Chopped salad 

 

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5 from 21 votes

Turkish Spoon Salad

Delicious Turkish Spoon Salad great alternative for your salad recipe.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Turkish
Keyword: salad recipes, Turkish Spoon Salad
Servings: 4 servings
Calories: 146kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 cups roma tomatoes seeded and chopped finely
  • ½ cup red onions chopped finely
  • ½ of cucumber diced into small pieces
  • ¼ cup pomegranate seeds
  • ½ cup of green bell pepper seeded chopped finely
  • 3 tablespoon extra virgin olive oil
  • ¾ tablespoons freshly squeezed lemon juice
  • ½ tablespoon pomegranate molasses
  • ½ tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint leaves
  • ½ tablespoon chopped fresh dill leaves
  • ¼ teaspoon crushed chili flakes
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 romaine lettuce leaves

Instructions

  • Place the tomatoes in colander bowl under to capture juice. Add ¼ teaspoon salt and stir well and let the water drain from the tomatoes for 10 minutes.
  • In a bowl combine well drained tomatoes, onion,
  • cucumber, green bell pepper, olive oil, lemon juice, pomegranate molasses, pomegranate seeds, parsley, mint, dill and chili flakes.
  • Serve at room temperature or chilled romaine leaves as a bowl. This salad is best eaten the day it is made but can be covered and stored overnight in the refrigerator.

Nutrition

Calories: 146kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 304mg | Potassium: 504mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3658IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

turkish-spoon-salad

Bread Stick Snakes

· 22 Comments

Happy Halloween, delicious bread stick snakes excellent idea for your party table.

Bread Stick Snakes

Today is Halloween, my kids are excited too much to celebrate Halloween, they were already planning for which costumes they are going to wear for months. How to decorate their little pumpkin? This year they got two days to wear their Halloween costumes

. Yesterday in our neighborhood there was a Halloween party, it was a small gathering with food, fun and games. My kids thoroughly enjoyed as they played lots of games and my son even enjoyed dancing.

Because of their enthusiasm towards Halloween I too started making treats. This “Bread Stick Snakes” is one of them.  I made chocolate Fig mice too.

Bread Stick Snakes

I tried this Bread sticks snake from Country living magazine. I tried twice, the first time using homemade pizza dough. I was thinking it will be similar to bread stick bone using homemade dough which I had made earlier.

I think I did too much curling and resulted in snakes that were too curly. And they turned out to be snakes that are bulky looking and getting too much to eat.

So decide to make it the second time using store-bought pizza dough as original recipe said.

Bread Stick Snakes

I would love to make simple treats for kids without loaded sugar as they are getting a sugar overload with candy which they collect during trick-o-treat.

 My kids like bread sticks especially those we get from Pizza Hut, so bread sticks are safe bet so decide to try them. I like to serve them with marinara sauce instead of soup.

Because my daughter likes to dip in marinara and then eat it, she told me mama I am going to eat tail of the snake and then head. It was really funny.

Bread Stick Snakes with marinara sauce

Points to remember while making the bread stick snakes? 

It is really simple to make, first cut the refrigerated pizza dough into  2 inch slices of 12 pieces

Then try to roll them onto chop stick, make sure to  make less twist otherwise your snake will too curly that is what I learned from my mistakes. Also baking time is different from the recipe so watch for your oven as they are different. Kids will enjoy these spooky cute treat.

Bread Stick Snakes

How to make Bread Sticks Snakes ? 

First unroll the pizza  dough 

Pizza dough

Cut it into strips like this

Pizza strips

Press one end of the stick and flaten it into shape of snake head

Shape one end of the strips slightly flattened.

Black olives for eyes.

Black olives as eyes
Before baking

After baking the bread stick snakes

After baking of bread stick snakes

 

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5 from 15 votes

Bread sticks Snakes

Delicious bread stick snakes great snack go well with marinara sauce.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 45 minutes
Course: Appetizer
Cuisine: American
Keyword: Bread Sticks Snakes, Breadsticks, Halloween recipes
Servings: 12 bread sticks
Calories: 167kcal

Ingredients

  • 13.8 oz refrigerated pizza dough
  • 1-2 black olives for eyes
  • 12 red chili pepper
  • ¼ cup poppy seeds
  • ¼ cup white sesame seeds
  • ¼ cup olive oil
  • Extra flour for dusting

Instructions

  • Pre heat oven to 350F
  • Unroll 1 (13.8-oz.) tube refrigerated pizza dough;
  • cut into 12 strips of 2 inch pieces on the long side and roll each into 12-inch ropes,
  • tapering one end (for tail) and flattening the other end (for head).
  • Wrap each rope in a spiral around a greased 10 ½-inch chopstick brushed with olive oil.
  • Brush with olive oil and sprinkle body with poppy seeds and tails with sesame seeds.
  • Cut black olives into small triangles and place on the head of each snake to make the eyes.
  • Bake on two parchment paper-lined baking sheets at 350°F until golden brown, 11-15 minutes.
  • Cool 3 minutes , before carefully removing chopsticks.
  • While still warm, use a toothpick or knife tip to carefully thread dried chiles (cut into tongues) into the tip of the flat end of each snake to make the tongue.
  • Serve with marinara sauce.

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 246mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 65mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Badusha/Balushahi

· 4 Comments

Delicious Badusha/Balushahi a traditional Indian sweet made for the festival of light Diwali. Sugar coated fried dough served with pistachio nuts. Badusha/Balushahi

Now days I am not making any Indian sweets as my hubby is diabetic. Among my kids, my daughter like to taste some while my son is not at all interested in it as it has no chocolate in it. Badusha is famous Indian sweet made during Diwali” festival of lights” This year we are not celebrating Diwali as I lost my father- in-law. Badusha was on my list of sweets to try, and I decided to try it out yesterday. It is called Badusha in South India and Balusahahi in Northern part of India.

Badusha/Balushahi
As with most Indian sweets this one also has no exact format and everybody makes their own version. When I watched the bakery guys making this sweet, they used only oil; I know ghee is expensive to make a profit. Then there are the home cooks who only use the butter. Then there is one with ghee, some with oil and some with yogurt. If you ask me what is your version? My answer will be I used butter and yogurt, keeping in line with puff pastry.

Ingredients for making Badusha

You need 

Flour: All purpose flour/ maida. I used unbleached all purpose flour, you can use bleached one too. 

Sugar : Sugar is added into the dough as wellas sugar syrup 

Butter: Butter gives flakiness of the pastry 

Yogurt: is used to give nice tang as well as tenderize the dough 

Saffron and cardamom : These are two spices used in the recipe, both are aromatic and exotic. 

Baking powder and Baking soda : These are leaveners in making the badusha. 

Peanut oil : For frying the dough 

Lemon juice : This will prevent the crystalization of sugar syrup. 

I also don’t like it naming as Indian donut, sorry this one is not soft as donuts and it doesn’t have the shape of donuts. Uzhunu vada or Medu vada has a donut like shape. This one is soft but not soft as donuts.When sugar dries, it leaves a shining outer cover on the top. I like to serve crushed toasted salted pistachios.

Badusha/Balushahi
This is really a simple sweet to make. First you need to make dough and then set aside for rest, and in that time makes sugar syrup.

  1. Flour, baking powder, baking soda, salt                                                           

Flour

   2.  Flour mix with butter 

 

Flour with butter

 

3. Mix everything to become bread crumbs                                                             

bread crumbs structure with flour and butter

 4.  Mix with water to form dough 

badhusha dough

5. Divide the dough like this                                                                 

Badhusha divide

  6. Shape the dough into ball 

 Badusha ball

 

6.Make  a small dent in the center                                                               

Badusha dough shaping

   7.  Fry it in oil like this 

 Badusha dough frying

8. Until it reaches golden brown                                                                   

badusha dough frying

9. In the mean time heat sugar and water to make sugar syrup 

 sugar syrup

10. Soak it in sugar syrup     

                                                  sugar coated badusha        

 

 

 

 

 

 

 

 

 

 

 

 

11. Arrange top with chopped pistachios 

 Badhusha with pistachio

Then heat oil and fry the badusha and while warm soak them into the sugar syrup so that sugar can sweep inside the badusha. I made only a small quantity of about 10. If you follow few steps correctly you can make perfect Badusha. While growing up I had it only from bakeries as my mom did not make it at home. I prefer to make a simple version without much add on’s. Give it a try and you will like it.

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Badusha/Balushahi

Here is the delicious Badusha traditional South Indian Sweet you can make it at home.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Keyword: Badhusha, Balushahi
Servings: 10
Calories: 25kcal

Ingredients

  • 1 cup/130g all purpose flour/ maida
  • 2 tablespoon /25g butter
  • 2 tablespoon /50 g yogurt/curd
  • ½ teaspoon/2g sugar
  • ¼ teaspoon baking soda
  • Pinch of baking powder
  • 2 tablespoon water
  • ¾ cup/150g sugar
  • ¾ cup water
  • Pinch of saffron
  • 3 cardamom pods crushed
  • 1 teaspoon lemon juice
  • Peanut oil for frying

Instructions

  • In a medium bowl add flour, baking powder, ½ teaspoon sugar, baking soda,
  • and mix well to this add softened butter, yogurt. And mix well to resemble bread crumbs.
  • Then slowly add water to make rough dough. And set aside for resting.
  • Then make sugar syrup by boiling ¾ cup sugar and ¾ cup water until it reaches 200F or single string consistency. When it starts boiling add crushed cardamom and saffron and lemon juice.
  • Adding lemon juice will help the sugar syrup to remain sugar syrup and won’t let crystallizes while cooling. Set aside
  • Divide the dough into 10 equal pieces
  • make a round using your two palm then slightly flatten them into 4 inch round with a depression in the center
  • . Repeat and finish the entire dough and make it into 10 flatten rounds
  • Heat oil in thick bottomed pan, then when it reaches 350F to check oil is ready add a pinch of dough and it comes back to the top then it is done. Then IMMEDIATELY SWITCH OFF THE FLAME. Carefully add prepared flatten rounds.
  • When it starts floating its own on top of oil and switch on the stove and continue to cook until it becomes golden brown in color flip occasionally so that both sides cooks really well.
  • Remove from the oil and place it in kitchen towel to remove excess oil. Then immediately soak it in warm sugar syrup for 10 minutes.
  • You need to make sure that sugar syrup is warm otherwise it won’t penetrate into the cooked badusha. Remove from the sugar syrup and serve with salted toasted pistachio which is really nice combo.
  • Enjoy

Notes

Author Swathi( Ambujom Saraswathy)

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

Caramel Coffee Cake Pumpkin Spice Latte

· 11 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CoffeeCreamerCombos #CollectiveBias

I am coffee lover so when I get a chance to try new flavors of coffee I can’t resist. The caramel coffee cake pumpkin spice latte is combination of Dunkin Donuts® Bakery Series® Caramel coffee cake coffee, International Delight® pumpkin pie spice coffee creamer and Land O Lakes® Half and Half. I really love this new flavor. Pumpkin pie spice is my weakness; I love to bake and cook with it during the fall season. For me fall means Pumpkin pie spice.

I had made Pumpkin spice latte earlier from scratch. Till now I have tried only a few flavored coffee, when I started brewing the coffee, my hubby was just returning from work, and when he opened the  door, he asked me if is it a new coffee that I was making as he liked the smell. He skipped his tea and only drank this coffee and told me it is delicious.  This Dunkin Donuts® Bakery Series® Caramel coffee cake coffee already comes pre-ground so you just need to put it in coffee machine and make the coffee. I like to make strong brew coffee, and I need 3 tablespoons of coffee for every cup. A strong brew is required, as when you add International Delight® pumpkin pie spice coffee creamer and Land O Lakes® Half and Half, those two will balance out and make a flavorful and aromatic coffee.

Are you ready to start your morning with good flavorful coffee, then garb this Dunkin Donuts® Bakery Series® Caramel coffee cake coffee, International Delight® pumpkin pie spice coffee creamer and Land O Lakes® Half and Half from your local Kroger store.

coffee-collage

Do you know Dunkin Donuts® Bakery Series® has other flavors like cinnamon Roll, pumpkin spice, chocolate glazed donut and vanilla cupcake etc. You can combine with Holiday flavors of International Delight® coffee creamers like Pumpkin Pie Spice, Salted Caramel Mocha, Frosted Sugar Cookie, White Chocolate Raspberry and Peppermint Mocha. I am going to try all one by one.

I made this Caramel coffee cake Pumpkin spice latte which is inspired from the pumpkin pie latte coffee cake I had tried earlier. I like it as hot coffee, but if you want you can make it cold by chilling the coffee and rest of ingredients. I made this latte with hot Dunkin Donuts® Bakery Series® Caramel coffee cake coffee, International Delight®pumpkin pie spice creamer and Land O Lakes® half and half and topped with whipped cream, caramel sauce and homemade pumpkin pie spice. I think this makes special drink but if you want you can make this latte without whipped cream also. We tried that too and it also tasted great.

So during this fall, grab a cup of caramel coffee cake pumpkin spice latte for morning. Why wait give it a try, and you will fall in love with it. It is nice to welcome the autumn season and holidays all through unique coffee and creamer pairings.

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Caramel Coffee Cake Pumpkin Spice Latte

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Caramel Coffee Cake Pumpkin Spice Latte

Delicious Caramel coffee cake pumpkin spice latte great start of the day during this fall season.

Ingredients

  • 1 cup Dunkin Donuts® Bakery Series® Caramel coffee cake coffee
  • 4 tablespoon International Delight®pumpkin pie spice creamer
  • ⅓ cup Land O Lakes® half and half
  • Whipped cream
  • Caramel sauce
  • Homemade pumpkin spice

Instructions

  1. First brew the strong coffee (I used this measurement for every cup 3 tablespoon of coffee).
  2. To 1 cup of coffee add half and half and then pumpkin spice coffee creamer.

  3. Top with whipped cream and then drizzle caramel sauce and pumpkin pie spice.

Notes

Author Swathi( Ambujom Saraswathy)

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Mocha Frappé

· 11 Comments

I received the products from the Imperial Sugar ,Caveman Coffee, Barlean's as a part of #Choctoberfest. However all opinions are mine.

My days start with coffee whereas hubby starts his with tea. Once in a while when I go to MacDonald’s I buy Mocha Frappe from there, and that too a small one. I like it but I am also thinking of the amount of sugar that goes in there and makes me crazy. I make my mind saying that you are not drinking it every day and only once in a while and that is okay. But I always wanted to make it at home. So when I got Caveman coffee I decided to make it at home. I like this recipe so decided to try Mocha Frappe at home.

Do you know that Mocha Frappe is cold coffee drink of Greek origin with the same original composition as Mocha coffee, but mixed with crushed ice? This refreshing coffee masterpiece is covered with thick milk foam, the height of which can be admired through a glass cup in which it is served. Original Greek version uses instant coffee while rest of world uses coffee espresso with sugar.


Beauty of this recipe is that it is an easy one, first make strongly brewed coffee and pour it in ice cube maker and freeze it. When you are ready to make, add the coffee ice cubes and milk and sugar (I used sugar from Imperial Sugar), blend it and serve with whipped cream and chocolate sauce or caramel sauce. I used chocolate swirl from Barlean's. My daughter liked it and even asked me to make it again. I am happy to make again as I know that it doesn’t have any high fructose corn syrup or any other calorie rich ingredients, only milk, coffee and whipped cream.
If you can make delicious drink in the comfort your kitchen and know what is in it and satisfy your coffee carving, why wait? Give it a try, and also you can make big batch ahead if you want to serve it for your guest and family.

Don’t forget to enter the giveaway here   you can get tons awesome goodies, chocolate, sugar, coffee, today is the last day to enter.

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Mocha Frappé

Rating: 51

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 1 serving

Mocha Frappé

Delicious homemade frappe you can enjoy without a trip to store.

Ingredients

  • 1 cup strong brewed coffee (I used Caveman coffee)
  • 2 tablespoons sugar (I used Imperial sugar)
  • 1 tablespoon milk ( use any favorite milk)
  • 1 ¼ cups milk ( use any favorite milk)
  • 2 tablespoons chocolate syrup (I used Essential Woman Omega Swirl Chocolate Mint Flavor)
  • 3 tablespoons fat-free frozen whipped topping, thawed
  • More chocolate syrup to serve

Instructions

  1. You can make strong brewed coffee by adding 3 tablespoon coffee powder for 1 cup water.
  2. Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup.

  3. Pour into ice cube trays, and freeze at least 2 hours or until firm.

  4. Process coffee ice cubes, 1 ¼ cups milk, and chocolate syrup in a blender until smooth.

  5. Serve with whipped topping, and add more chocolate syrup. Serve immediately.

Notes

Author Swathi( Ambujom Saraswathy)

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Chocolate Coconut Almond Rolls with Caramel glaze

· 12 Comments

I received the products from the Imperial Sugar  as a part of #Choctoberfest. However all opinions are mine.

When I was in Stockholm  every Saturday morning  I would  leave my apartment around 10.00 AM for shopping and come back only after 5-6 in the evening. If you ask me can you do it now I don’t know? At the same time to get immediate energy if I left hungry I always carried in my back pack a candy bar called “Bounty candy bar”, similar to “Almond Joy” we get here. Yes it is full of chocolate, coconut and almond. I fell in love with that combination forever. It rekindled my memories and decided to add that wonderful combination in these rolls. Thus I made Chocolate coconut almond rolls with caramel glaze. It is delicious and easy to make. Great as breakfast treat.

I used dough recipe from “Better Homes and Gardens” magazine again, nowadays my Wal-Mart shopping always include a stop at magazine aisle other than my usual aisles for shopping. Where I flip the magazines and look for the interesting recipes. While flipping magazine I found the rolls cooked in skillet. As I need to use Imperial sugar’s granulated sugar which I got for Choctberfest. I decide to make only the rolls and for that I used the dough recipe from the magazine. The filling is my own version along with homemade caramel sauce which I added on the top of rolls. These are delicious ones. I used only a small amount of sugar for filling. If you want you can increase the amount of sugar in filling to make it really sweet.

These chocolate coconut almond rolls have very less sugar. I didn’t add any extra coconut for garnishing you can add that if you want. If you want the rolls for breakfast make it in the night so that it can be ready in the morning or you can freeze them. These are delicious.  The dough has secret ingredient sour cream that leaves tangy hind in the background.  You can have these rolls with your favorite cup of coffee or tea.

 

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Why wait if you are fan of chocolate and goes nuts for coconut just like me. Nutty almond give a nice crunchy companion to the soft bread dough, here is the recipe.

Please take time to enter the Imperial sugaryou will get a chance to win lot of chocolate, sugar, honey etc.

Print
Chocolate Coconut Almond Rolls

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 9-10

Chocolate Coconut Almond Rolls

Delicious chocolate coconut almond rolls great breakfast dish. kid friendly.

Ingredients

  • 3 cup /375g all purpose flour
  • 2 teaspoon/6g Instant yeast
  • ⅓ cup/70g milk
  • ⅓ cup /83g sour cream
  • 3 tablespoon/48g butter + extra for greasing
  • 3 ½ tables water
  • 1 large egg
  • 3 tablespoon/37g Granulated sugar I used Imperial sugar
  • For Filling
  • 1 cup chocolate chips
  • ¾ cup sweetened coconut
  • ½ tablespoon sugar
  • 2 tablespoon butter
  • ⅓ cup sliced almond
  • For caramel
  • ⅓ cup granulated sugar
  • ⅓ cup heavy cream

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar salt.

  2. In a microwave safe bowl, combine milk, butter, and heat for 1 minute until butter melted.To this add sour cream and and mix well.

  3. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until dough forms. Turn off mixer.

  4. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)

  5. Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top.
  6. Cover, and let rise in a warm draft-free place (85°) until dough has doubled in size, approximately 1-2 hours or until it double in size..

    7. For assembly
  7. Remove the dough from the bowl and spread it into 10x12 inch rectangle in a lightly floured surface.

  8. Then brush with melted butter. Leaving 1 inch sides then add chocolate chips

  9. Evenly add sweetened coconut and then sugar and finally sliced almond. Then try to roll it into long roll.

  10. Then slice it using a sharp knife into 21/2 inch pieces place it into a 8 inch skillet brushed with butter.

  11. Set aside 45minutes or until they become slightly double in size.
  12. While the dough is doubling preheat the oven to 350F Bake, uncovered, until golden brown, approximately 30 minutes. Let cool in skillet on a wire rack 30 minutes.

  13. For caramel glaze
  14. Heat sugar in thin layer in skillet

  15. when it starts brown in color

  16. adds heavy cream and mix well.

  17. Spread glaze over warm rolls.

Notes

Author: Swathi( Ambujom Saraswathy)

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Healthy Eating Habits With Diabetes

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I have been compensated by Glucerna for this post; however, I am sharing my own thoughts. All opinions are my own. Talk with your healthcare provider about a diabetes management plan that’s right for you. #GlucernaChallenge #CollectiveBias #Ad

I never thought I would have a lifelong relation with diabetes. Sadly, my mom had developed it and passed away due to complications from it. Now my hubby has it, was diagnosed with it 10 years ago. Diabetes is a disease that once you get it, it cannot be cured, but can be maintained with proper diet and exercise. My hubby tries to keep his blood sugar under control with food, exercise and medicine.

90 day Recap of Glucerna® challenge in hubby’s own words.

I started the Glucerna®90 Challenge to make healthy choices, including adding Glucerna® Shakes and mini snacks in my diet.  Three months ago my HbA1C was 7.8. That is when, with my wife’s help, I started including Glucerna® HungerSmart™ Shakes  and Glucerna® Mini Snacks in my diet. I have been checking overnight fasting blood sugar numbers once or thrice a week and they are in the 85 – 95 mmol/dL range indicating very good control. Previously I would get numbers in the range of 100 – 115. I have also started feeling more energetic throughout the day and sleeping better at night.  A few days ago I had a wellness test at work which showed that my body weight, BMI index, blood pressure and cholesterol levels are in the optimum range.

These are my results, which I am pleased with.

Please contact your physician or nutritionist before making any changes in your diet plan as blood glucose responses can vary from person to person based on their body.

Today I will be discussing how to control diabetes with healthy food habits featuring Glucerna® HungerSmart™ Shakes  and Glucerna® Mini Snacks.

You can take good care of yourself and control diabetes if you learn to follow these three golden rules: a) what to eat b) how much to eat (portion control) and c) when to eat. The amazing thing is you can you can continue to eat the things you enjoy/love as long as you. want as long you control the amounts that you eat.

Keep in mind, your food choices should make you feel good, and (if needed) help you to maintain or lose weight to lower your risk for heart disease, stroke and other problems caused by diabetes.

How to test your blood sugar:

  • The overnight fasting sugar (8-12 h after eating) for someone with diabetes: 80–130 mg/dl (4.5–7.2 mmol/L) (according to the American Diabetic Association).
  • The sugar level two hours after a meals should be less than 180 mg/dl (10.0 mmol/L) .
  • HbA1c test which is done once every month and is a measure of glycosylated sugar should be 7.0% or less ( American Diabetic Association recommendation).

The key to controlling diabetes is to eat small portions of food several times a day. Secondly, you can choose foods that you love to eat according to their glycemic index values.  The glycemic index is a value in the range of 0-100 given to foods depending upon how fast it will raise your blood sugar. A sudden rise in blood sugar levels beyond normal levels can be toxic leading to major complications.

The glycemic index of most foods can be easily found on the internet or given to you by your doctor. By choosing various foods carefully according to your taste buds, you can develop good eating habits to control diabetes or to prevent diabetes (if you are high in risk factors).

My hubby’s usual food plan is as follows:

He usually starts the day with bowl of old fashioned oats and food with milk, crasins, and raisin, dry fruits like cashew, almond or walnuts.

Lunch is ¾ cup boiled rice, curry made with lentils, yogurt and mixed veggie stir fry.

Dinner includes a whole wheat bread, beans and salad.

He also varies from this plan to include chicken curry, fish curry, or enjoy his favorite meals like pizza ( 2 slices) or burgers. In addition hubby has also been incorporating Glucerna® products for his meal and snacking plans. Glucerna® HungerSmart™ Shakes  or Glucerna® Mini Snacks for his afternoon snack. Glucerna® Mini Snacks  taste great and are loaded with nutrition! With just 80 calories and 21 essential vitamins and minerals, they make snacking on-the-go easy.

Each Glucerna® Mini Snack has 3 grams of protein to help manage hunger. Plus, they feature CARBSTEADY® which is scientifically formulated to help minimize blood sugar spikes*. They also provide a good source of fiber* to help support digestive tract health, and are an excellent source of antioxidant vitamins C and E.

You can find these Glucerna® products in the Diabetic care aisle in Walmart.

Hubby checks his overnight fasting blood glucose levels three times a week. And with the changes that he has been making his fasting blood sugar level have been less than 95 mg/dl. In addition to eating well, including incorporating Glucerna®  products into his diet plan, he is feeling energetic, losing weight and sleeping better. Everyday he’s waking up with a lot of energy and is not as tired by the end of the day.

With the added energy he is experiencing, he tries to get in his 7,500 – 10,000 steps (which is about 3 – 4 miles).

An example meal for a diabetic:

On average - men and female can consume 1500-2500 calories per day. Given below is an approximate 1,500 calorie meal plan.

Breakfast:  1 cup cookies oatmeal (with fat free milk) mixed with 1 tablespoon raisin, 1 tablespoon dried cranberries, 1 hard boiled egg, black coffee.

Mid morning snack:  1 medium pear /  1 Glucerna® Mini Snacks

Lunch: whole wheat-apple-turkey –cheese sandwich, 1 cup carrot sticks, 2 tablespoon plain low-fat Greek yogurt, water.

Afternoon snack: 1 cup apple slices with 1 tablespoon peanut butter or 1 Glucerna® HungerSmart™ Shake

Dinner: 1 serving of  Fish / lean meat with small portion of rice,1 orange,  8 oz fat free milk

Dessert: 1 slice of your favorite brownies (made with less fat and sugar free or you can even skip the sugar by making with fruits)

Here are 5 quick snack ideas for people with diabetes

  • 15 almonds or 8 olives
  • 10 goldfish crackers
  • ¼ cup of blueberries (less than 5 grams of carbohydrates)
  • 1 small apple (10-20 grams of carbohydrates)
  • A medium banana with 1 tablespoon of peanut butter which is good before exercise (about 30 grams of carbohydrates according to American Diabetes Association)

For people with diabetes, the following quick exercises are doable:*  

  1. Walking: at least 30 minutes a day.
  2. One hour of swimming burns about 350 to 420 calories per hour. It helps to achieve better control of blood sugar and strengthens muscles and is great for your cardiovascular health.
  3. Jogging for 30 min
  4. Biking for 30 min
  5. Hiking
  6. Playing games such as tennis, basketball for 30 min
  7. Or when you lots of time (around 3 hours) doing activities such as gardening

Will you be trying Glucerna® products? Do you or your loved ones have diabetes?

Buy Now

*Use under medical supervision. Do consult with your healthcare provider or nutritionist regarding which diet / lifestyle is appropriate for your condition.

*Compared to high glycemic carbohydrates.

Strawberry chia chocolate smoothie

· 7 Comments

Delicious strawberry chia chocolate smoothie,with fresh strawberries, chocolate powder, chia seeds, great way to start your day.Strawberry chia chocolate smoothie

I have to admit it yes I have a weakness for smoothies. I love to make different types of smoothies. After all these years my smoothies got lots of makeover and now it contain at least one super food so that it is guilt free. This time I made this strawberry chia chocolate smoothie using Barlen’s Greens Powder Chocolate Silk Flavor which tuned out be delicious experiment.

Strawberry chia chocolate smoothie
My daughter is crazy about raspberry and strawberry, and if these two fruits are in my refrigerator she is a happy person. She likes to eat these berries with a little bit of sugar. However my son is not a sugar guy he loves strawberry if it is naturally sweet. Since both like chocolate I made this delicious smoothie. I like the fact that Barlen’s Greens has cocoa powder you just mix in with any liquid and don’t need to add any sweetener as it is sweetened with Stevia.
I added 1 tablespoon chia seeds to the smoothie, I have chia, goji berries and acai are in hand which I love to add in my smoothie or oatmeal. It won’t hurt any taste.Chia is really high in fiber, providing nearly 11 grams per ounce.

strawberry chia seeds smoothie with barlens green chocolate powder

According to American diabetic Association a single serving can provide the recommended fiber intake for the day.
If you have fresh strawberry, cocoa powder in hand make this smoothie with your favorite milk or yogurt. I have only whole milk in hand use that you can use other diary free milk too.

Who can resist chocolate with strawberry? It is an ultimate combination; try to make this delicious smoothie with ingredients in your pantry. Here comes the recipe.

strawberry chia seeds smoothie with with strawberries

If you are a hardcore chocolate lover don’t forget to enter the giveaway, here you will be winning amazing goodies sugar, honey, chocolate, coffee.

Strawberries with chia   seeds 

strawberries with chia seeds

Chocolate powder 

with chocolate powder

Milk 

With milk

After processing 

strawberry chia seeds smoothie

Print Recipe
5 from 1 vote

Strawberry chia chocolate smoothie

Delicious Strawberry chia chocolate smoothie great for start of the day as breakfast or snack.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: Smoothie recipes, Strawberry Chia Chocolate Smoothie
Servings: 1 serving
Calories: 289kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 10 strawberries hulled
  • 1 tablespoon of Barlen’s Greens Powder Chocolate Silk Flavor
  • 1 cup milk Use your favorite milk
  • 1 tablespoon chia seeds
  • ½ tablespoon toasted hemp seeds

Instructions

  • In blender add everything except the toasted hemp seeds.
  • Blend everything into fine consistency.
  • Enjoy with toasted hemp seeds.

Nutrition

Calories: 289kcal | Carbohydrates: 27g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 555mg | Fiber: 7g | Sugar: 18g | Vitamin A: 455IU | Vitamin C: 71mg | Calcium: 381mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

I received the products from the Barlen's  as a part of #Choctoberfest. However all opinions are mine.

 

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Honey Oatmeal Chocolate Chip Cookies

· 14 Comments

Delicious honey oatmeal chocolate chip cookies made with honey as sweetener, lightly sweet cookies goes well with cup of milk or coffee.

I received the products from the Nature Nate's for this post part of #Choctoberfest 2016.#HoneyGivesHope  &#HoneyMakesItBetter. However all opinions is mine.

My kids love chocolate chips cookies and that are a safe bet when it comes to baking for them. I was looking forward to bake with honey in cookies and cakes for a long time. I have baked bread with honey but never tried any baked goodies only with honey. I have seen recipes of cupcakes and frosting with, but since it is not chocolate cupcakes I don’t have any takers at home. So I decided to make this Honey oatmeal chocolate chip cookies only with honey as sweetener.

As part of the Choctoberfest 2016 by Nature Nate's , I received a bottle of Raw unfiltered Honey, honey strawberry syrup and individual packets of honey we can use in tea or any other beverages or even salad.

I made this honey chocolate chip cookies using raw unfiltered honey. What I like about these cookies is the subtle sweetness of honey and that the use of honey made the cookies soft.

 While searching for the recipes of cookies with honey I was able to find only one recipe that too with flour and chocolate chips. Others are using honey combined with sugar, but I don’t want to do to use any sugar. So I modified the recipe according to my kid’s taste buds adding cinnamon to go with honey.


When you baking with honey you need to take care of these points, for every 1 cup of sugar use only ⅔ cup, then reduce the amount of liquid content in the recipe by ¼ cup. Add ½ teaspoon of baking soda to every cup of honey and finally bake at less than 25 degree Fahrenheit than the recipe called   to prevent over browning when honey is used.

My daughter enjoyed eating the cookies and told me to make it again. But my son is not that fond of it. According to him, it is less sweet. If you are looking for highly sweet oatmeal chocolate chips cookies then you may need to add at least ¼ cup sugar.

If you like subtle sweetness in your baked goodies, this recipe is good.  I used ¾ cup chocolate chips, you can increase the chocolate chips to 1 cup. I like the combo of nutty oatmeal, sublime honey and chocolate chips. If you like soft oatmeal cookies give it try you will love it.

I also like Nature Nate's initiative to support breast cancer awareness, as I have personal stories attached to breast cancer. My mother-in-law is breast cancer survivor, and she had mastectomy on left breast. She has suffered through lot of pain, but she is a warrior who won fight against breast cancer. But she still suffers from the effects of the drugs and the surgery. Cancer took away my aunt (dad’s sister).

To get his PhD my hubby studied the use of photodynamic therapy for curing various kinds of cancer. I always feel we are progressing in our fight against cancer, but we are far away in being able to eradicative cancer. Lots of women are suffering from breast cancer and every mammogram brings surprise and heart breaks for them. Nature Nate Honey is doing a wonderful gesture by partnering with National Breast Cancer Foundation to give hope to those women who are suffering from Breast Cancer that there is light at the end of the tunnel.

Do you want to win awesome goodies from Nature Nate and others sponsors of #Choctoberfest please check here to enter the giveaway.

By the mean time here is the recipe of honey oatmeal chocolate chips cookies.

Mix honey and butter 

Beat well 

Add eggs 

Add vanilla extract 

Add flour and rolled oats meal 

Mix well 

Add chocolate chips 

Before baking 

Honey oatmeal cookies ready 

Print Recipe
5 from 1 vote

Honey Oatmeal Chocolate chip cookies

Delicious honey oatmeal chocolate chip cookies made with honey as sweetener, lightly sweet cookies goes well with cup of milk or coffee.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Honey Oatmeal Chocolate Chip cookies
Servings: 9 servings
Calories: 73kcal

Ingredients

  • ½ cup/154g Nature Nate’s Raw and Unfiltered honey
  • ½ cup/113 g unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 ¼ cup /162.5 g all purpose flour
  • 1 cup/ 106g old fashioned rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup chocolate chips

Instructions

  • Preheat oven to 325 F/163C arrange cookie sheet
  • In a bowl of kitchen aid stand mixer add honey and butter and cream it really well.
  • Then add egg and vanilla and mix well.
  • In a medium bowl add flour, old fashioned rolled oat, salt, baking powder, baking soda, cinnamon and combine well and set aside.
  • Then add dry ingredients to honey-butter- egg mixture and mix well.
  • Finally fold in the chocolate chips until everything combined well.
  • Refrigerate the cookie dough to 15 minutes so that it is easy to shape them before baking.
  • Place 1 tablespoon cookie dough in cookie sheet with 2 inch apart and slightly flattens them.
  • Bake at 325F for 15-18 minutes or until cookies becomes golden brown color in the sides.
  • Allow the cookies to cool in cookie sheet for 10 minutes, and then transfer to cooling rack until it cool completely. Store it in a air-tight container.
  • Enjoy

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 197mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

 

honey-oatmeal-chooclate-chip-cookies

Do you want to know about other chocolate recipes cooking for this week, please take a look at it here.

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Choctoberfest 2016 and Giveaway

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Choctoberfest-2015-1

Are you fan of chocolate and love baking treats for your friends and family  then this giveaway is for you,  yes you will get a chance to win awesome goodies  including sugar, chocolate, honey, coffee etc.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing:

a Rafflecopter giveaway

Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:

The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor's Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook's Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket's Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D's Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen's Kitchen Adventures • Kate's Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica's Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter's Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

Cucumber Buttermilk Salad

· 12 Comments

Here is the delicious cucumber buttermilk salad simple healthy salad is easy to put together and great starter for any meal.

My mom used cook a dish using only the combination of cucumber and yogurt a lot of times. So when I took a look at this recipe, I fell in love with it. I decide to try it as salad is must starter in our house for dinner. My hubby loves salad and everyday he or I make some if is he is making then his usual version. When I am in charge it will be some different one. We both hubby and wife loved this cucumber butter milk salad.  I like the fact that it is very easy to make and you don’t need to make extra ordinary dressing to go with it. It is from the book “Victuals”.

buttermilk-cuucmber-salad-4
I got interested in reviewing this book because when I initially came to US for working, it was in the beautiful state of West Virginia. It was in the mountainous, curvy roads where I learnt to drive, and my instructor used to tell me if you able to drive here in West Virginia then you can drive anywhere. Yes he was right, you don’t know what is coming as the roads curves and turns every mile or so.  I loved staying there. My first meeting with my hubby and our marriage was also in West Virginia, so that state is attached to my life in many ways.

 

The book “VICTUALS: An Appalachian Journey, with Recipes”, by Ronni Lundy is about food people, and history from the Appalachian region of America. This cookbook is more about history and people then about food.  The book starts with 6 pages of pictorials of beautiful greenery, followed by an introduction.

There are 8 chapters, and the first one is Roots seeds which have roasted chicken and dumplings, Morsels and Ramps with eggs on toast, Roasted root vegetable with bacon and orange sorghum vinegar, Mashed potatoes, the sahck’s sweet and savory banana pudding, Kale potato cakes and ginger bread sounds interesting.

Then the second chapter salt of the earth has Mary’s sweet and salty reward, pepperoni rolls, Miner’s Goulash, Smoked oyster-stew for two, Rosti and old fashioned vanilla ice cream are few.

Third chapter is all about corn.  Skillet corn, Appalachian sour corn, real cornbread and Fired cornmeal mush and buttermilk brown sugar pie are found interesting.

Chapter 4 about Beans, Shuck Beans or Leather Britches, soup beans, succotash etc.

Then there is buttermilk cucumber salad, which I tried it at home and we liked it.

Fifth chapter 5 apple-achia is all about apple, from fried apples, fried pies, apple stack cake, and Sorghum and apple sticky pudding.

The 6th chapter is all about preserving, old school tomato gravy, icebox green strawberry pickles, spiced pickled peaches and preserved lemons are few.

Chapter 7 is about Husbandry, skillet fried chicken and milk gravy, pork chops, buttermilk biscuits, roasted pork shoulder, chipped country ham and gravy and winter vegetable stew with Ham seasoning looks delicious.

Eight and final chapter is Appalachian spring, sumack oil flatbread with country ham and pickled ramps, busy day cobbler are interesting.

If you are looking for only recipe cookbook then this not the one for you, on the other hand if you are looking to know about a region and its culture and food then grab this book. It has simple recipes with no complex steps or gimmicks.

I tried cucumber buttermilk salad from it, is filling and delicious, you will like it. Here comes the recipe.

How to make Cucumber buttermilk Salad 

Cucumber sliced thin.

Thinly sliced onion, green chili.

Buttermilk 

Add buttermilk into the cucumber -onion-green chili mix 

Add fresh dill 

Salt and pepper 

"I received this book from Blogging for Books for this review."

cucumber-buttermilk-salad

Print Recipe
5 from 19 votes

Cucumber Buttermilk Salad

Simple yet delicious salad made with buttermilk, cucumber and onion and dill.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Cucumber buttermilk Salad, salad recipes
Servings: 4 serving
Calories: 62kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 cups thinly sliced cucumbers
  • ½ cup thinly sliced red onions
  • 1 cup buttermilk/ yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon salt or to taste
  • 1 teaspoon sugar
  • ½ teaspoons freshly ground black pepper
  • 1 green chili

Instructions

  • In a medium bowl, combine cucumbers
  • with onion, buttermilk, dill, vinegar, salt, sugar, green chili, and black pepper.
  • Cover and refrigerate the salad for 20 -30 minutes to allow marinate and serve cold.

Nutrition

Calories: 62kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 539mg | Potassium: 208mg | Fiber: 1g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Chocolate Fig Mice

· 20 Comments

Chocolate Fig Mice is really cute and little spooky healthy treat for kids during this Halloween. <img src=" Chocolate fig mice.jpg" alt=" Chocolate fig mice">

October is here and it is the month of Halloween, and yes my kids are excited for their Halloween party. In our neighborhood we have a Halloween party planned for kids mainly pumpkin carving, games, costumes, trick treat on 29th on Saturday and then there will be trick treat on Halloween day that is on 31st October. So they get two chances to wear their costumes. My kids are so much into Halloween that I have started making treats for them since the last few years. This year I decide to try chocolate fig mice which I saw in Food network magazine last year.

<img src=" Chocolate fig mice.jpg" alt=" Chocolate fig mice1">

Last year I couldn’t find make it as I was not able find good sized figs in store. This year I was able to find it so decide to give it a try. Do you know we even planted a fig tree in our backyard, not sure when it will bloom and get me figs to make this treats. Chocolate fig mice are really cute and healthy snack or dessert idea if you planning a Halloween party at home.

<img src=" Chocolate fig mice.jpg" alt=" Chocolate fig mice 2">
I don’t like to make cakes as my kids only want to eat the frosting then when it comes to cake, and they are already sugar loaded, and so not much room to eat any more. In case of cookies my kids only loves chocolate chips cookies. With picky eaters, I try to make easy treat which they love to eat, chocolate is their weakness. These are easy treat; you need semi sweet chocolate chips, Figs, sliced almond, orange sprinkles and black licorice laces.

<img src=" Chocolate fig mice.jpg" alt=" Chocolate fig mice 3">
Only difficulty part of this recipe is the gathering of all the ingredients and little time to prepare ahead on the day. Since I have to tend to the possibility of chocolate being burnt if I am melting it without adding any fat, I decide to use some coconut oil. I think it is a safe idea to get a smooth chocolate. I made only 6 pieces so you can increase the volume of chocolate and fig if you need more. If you are planning to make it for party, make it on the day before, that way you will be ready on time.
My chocolate mice shape depends upon the figs shape. So try to use perfect fruit. Are you ready to make a cute little treat for your kids and family then here is recipe.

Print Recipe
5 from 14 votes

Chocolate Fig Mice

Delicious and healthy snack or dessert idea chocolate fig mice with fresh fruit and chocolate great for Halloween party.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 6
Calories: 254kcal

Ingredients

  • 6 ounces semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 6 fresh black Mission figs
  • 6 3 - inch pieces black licorice laces
  • 12 sliced almonds
  • 12 orange sprinkles

Instructions

  • Put the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly.
  • Dip the figs in the melted chocolate,
  • turning to cover completely;
  • lift out with a fork and transfer to a parchment-lined baking sheet.
  • Use the remaining melted chocolate to attach a licorice piece to the rounded end of each fig for the tail.
  • While the chocolate is still soft, stick 2 sliced almonds on the pointy end of each fig for ears, then add 2 orange sprinkles for eyes. Refrigerate until serving, at least 20 minutes.

Notes

Author: Swathi( Ambujom Saraswathy)

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 290mg | Fiber: 4g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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