Red Pepper Guacamole

Ingredients

6 ripe avocados, pitted
1 roma tomato, seeded and diced
1 small red onion, diced
1 red pepper, diced
1 jalapeño pepper or 2 green chilies, seeded and chopped
Juice of 1 lemon (about 2 tablespoons)
1 clove garlic, minced
¼ cup fresh cilantro, chopped
½ red chili powder (or cayenne)
1 teaspoon cumin powder
1 teaspoon Salt (or to taste)
Tortilla chips


Method

In a bowl, scoop the pulp of all the avocados and mash it with a large spoon. Add the salt, red chili powder and cumin and mix well. Now gently fold in the rest of the ingredients, garlic, onions, red pepper, jalapenos and cilantro.  Add the lemon juice and transfer to a serving bowl. Serve with tortilla chips or as a side/topper to other Mexican dishes.

Copyright © vafoodster.com   2011

Milk Cake

I was talking to one of my friends yesterday, and she mentioned she was tired of baking cakes and craving some real Indian sweets. With a promise to post an easy recipe by tonight, I ended the conversation with her. Here's my version of the "desi" milk cake... Have Fun Dimple!! 

Ingredients

1 cup ricotta cheese
1 cup milk powder (I prefer Nestle Carnation, but anything works)

3/4 Cup Sugar
1 stick unsalted butter (1 stick is around
½ cup)
2 pinches Cardamom powder for flavor
1 pinch Saffron for garnish

Parchment Paper (Wax paper)
A flat glass dish or a small cookie tray.



Method

Microwave and melt the butter. In a glass bowl, mix sugar and milk powder. [Use a big bowl, as batter will rise when cooked]. Add the ricotta cheese and butter and mix well with a spatula (don't use hand mixer), until you get cake batter like consistency. Sprinkle the cardamom powder and mix it in the batter.

Microwave (on high) for 2-3 minutes, and stir the batter. Repeat the process, stirring the batter at the end of every 2-3 minute cycle. Total microwave cooking time should be around 9-10 minutes, or until it is crumbly and a bit browner.

Line the glass dish with parchment paper (or a little butter); pour the cooked batter in it and smoothen it. Garnish with saffron. Let it set and cool for 2-3 hours in room temperature. Cut in desired shape/size once set.


Copyright © vafoodster.com   2011

Bruschetta

Ingredients

3 or 4 ripe Roma tomatoes
1 cloves garlic, minced + 1/2 tsp garlic powder (not garlic salt)
2 tbsp extra virgin olive oil (generally I don't measure)
1/4 teaspoon balsamic vinegar or 2 tbsp fresh squeezed lemon juice (I prefer lemon)
4-5 fresh basil leaves, chopped, plus some dried  basil
Kosher Salt and freshly ground black pepper to taste
Baguette French bread or similar bread   + 1/4 cup olive oil for brushing the bread.



Method

Chop the tomatoes and add the salt, black pepper and toss lightly.
Now add olive oil, minced garlic, garlic powder, dried basil and lemon juice.
Cut the basil leaves into thin ribbons and add it to the tomatoes, mix well with spoon.



Cut the bread into thin slices and brush them with olive oil. Toast the bread lightly, top each with 2 tablespoons of Bruschetta.

Copyright © vafoodster.com   2011

Chicken Manchow Soup

Ingredients

2 Chicken thighs/breasts (boneless, skinless) OR approx 1 cup of cooked chicken pieces.
Chicken Stock  (4-5cups)
4 tbsp Canola Oil or vegetable oil
½ inch cube of ginger, finely grated 
Mixed Bell peppers (Red, Yellow, Orange, Green), ½ of each, chopped into 1x1 cm cubes.
½ a cup of shredded carrots
½ a cup sweet corn
2-3 scallions or green onions, chopped
2 tbsp cilantro leaves, chopped
4 tbsp soy sauce (approx)
2 tbsp vinegar 
2 tbsp hot sauce or chili sauce (Sriracha sauce if available)
3 tbsp Corn Starch
2-3 pinches of black pepper
Salt to taste (be cautious as the soy sauce is very salty)



Method

Boil the chicken in water, add salt and black pepper while boiling. Strain and save the broth, keeping the chicken aside to cool. Once at room temperature, mince it or cut in into 1/2 inch cubes.

In a wok or a deep pan, heat the oil and sauté the mixed bell peppers, grated ginger, cilantro. Add the corn, shredded carrots and stir for a minute.



 Now add the cooked chicken, and gradually add the soy sauce, vinegar, hot sauce and salt (to taste). Sauté for another minute and add the chicken stock, stirring until it comes to a boil. Combine the cornstarch with 5-6 tablespoons of water and add to the boiling soup. Grind some fresh black pepper, keep stirring it until it thickens to the desired consistency. Transfer to soup bowls and garnish with scallions.

Note: For the vegetarian version of this soup,  replace the chicken stock with vegetable broth or plain water if vegetable stock not available.



Inspired by the food available in Chinese vans all over the streets in India.


Copyright © vafoodster.com   2011

Vegetarian Garlic Noodles


Ingredients

2 packets of Hakka or Egg Noodles or 3/4th box of thin spaghetti.
1 clove garlic, minced 
Mixed Bell peppers (Red, Yellow, Orange, Green), ½ of each, julienned
2-3 scallions, chopped
1 carrot, julienned (or ½ a cup of shredded carrots)
5 tbsp sesame oil  (canola oil or vegetable oil works if you don’t have sesame oil)
4 tbsp soy sauce (approx)
2 tbsp chili vinegar   
1 teaspoon of dried chili flakes
Salt to taste
2-3 pinches of black pepper
Method

Cook the noodles by boiling them in water as per the directions on the packaging.  (Add 2 tablespoons of the oil and a few pinches of salt to the boiling water to prevent the noodles from sticking). Drain them and keep aside before you start cooking the veggies.

In a wok, heat the remaining oil and minced garlic, and sauté for a few seconds.
Add the carrots and peppers and sauté for a minute.
Add the scallions, soy sauce, vinegar, chili flakes, black pepper and a few pinches of salt
Now add the noodles and toss them lightly with the veggies.
Take them out in a serving bowl and garnish with some chopped scallions.

Inspired by the food available in Chinese vans all over the streets in India.

Copyright © vafoodster.com   2011

The thought!!

Around 2-3 months ago,  I was looking at all the food related photos I'd taken over the last few months.... and thinking about the requests I had from a lot of  friends  to send them the recipes that go with all those pictures that I'd posted....

That's when I had the epiphany that I had created this blog some years ago and never posted anything "useful" on it... Ended up deleting everything and started from scratch.

Here's starting from scratch!!   My journey.......my experiments... my adventures with food!!