Ginger scones

I really like scones. I only just discovered them back in Feb with fabulous scallion and feta cheese scones. They remain one of my favs. Since then, Ive tried:

-Avocado jalepeno scones
-Chocolate chip scones
-Cocoa scones
-Vanilla sweet scones
-Plain salty scones
-Almond coconut scones
-Apple scones

and now the latest are these Ginger Scones.

I altered the recipe slightly.
1.5 c unbleached all purpose flour
3/4c rolled oats
1/4c demura sugar
1TBS baking soda
pinch of salt
2t ginger
cardamom, cinnamon, nutmeg
5TBS unsalted butter(a little more than 1/4c) cut into small pieces
handful of GOJI berries
1/2c buttermilk(or more if needed)
2.5 TBS unsulphured molasses
1t vanilla and a splash of rose water

Preheat oven to 400
mix all dry ingredients and mix in butter with fingers until crumbly. Mix the last three ingredients in a bowl. Stir the berries into the flour. Add the buttermilk mixture until it becomes a sticky dough. spread into a 1 inch thick circle and cut into eighths. Bake for around 15 mins.


If you are like me and relish gingery sweets, you may also like these ginger cookies.

Banana pepper and kala channa

You know, when you keep repeating the same mistakes and never learn a lesson? I think they say its the definition of insanity....
Well, I always throw together some new recipe, forget to write anything down, and regret it forever by not being able to duplicate it.
Its been a while since I prepared this one and embarrasingly, I must admit, I forget the particulars.
I think it was just a regular onion-tomato base gravy with sambhar masala. I might have added sesame seeds in the tadka.

Parippu usili

This simple and unique veggie dish is made with grinded and steamed dals. Its cooked with cabbage, carrot, green beans, long beans, gawar(cluster) beans, or snakegourd. Accompanied with more kuzhambu/kadhi/buttermilk curry or puli kuzhambhu or just rasam and rice and appalam. mmm comfort food!

Variations on a theme

I blogged about this recipe before, but now I am adding a photo and a variation...
One is with okra/ladies finger. The other is with parippu urundai- translated means round balls of dal.

The recipe of that is quite simple and I learned from my MIL. Soak channa and toor dal for a couple hours. drain and grind with red chilies, salt and a pinch of hing(no water!). Form small balls and steam them abt 10 mins. Boil in the kuzhambu.

Yet another thing to make with the steamed dal is Usli. I'll add that photo another time.

Veggie burger

I came up with some concoction and the flavour was really good. But it was somewhat wet in the middle. Next time I may grind it more coarsely or add more flour/bread crumbs. or use dried beans instead of canned.

1 can organic black beans
1/2 onion chopped
corn kernels
handful of kala channa(cooked)
coriander/cilantro leaves
cumin powder
chili powder
chopped garlic and garlic powder
black pepper
salt
sriracha chili sauce
1/4c salsa

Grind the above in a food processor or mash by hand.
Add bread crumbs and whole wheat flour to make it able to hold together. Refridgerate a couple hours to firm it up and let the flavours blend.
I pan fried these but they may be good in the oven or even on the grill.
Served with tahini sauce.

'tandoori' chicken and pulao

Kashmiri/saffron pulao

• Soak saffron in hot milk.
• Sautee almonds and raisins in ghee, remove with slotted spoon.
• In the same pan, add cumin seed, clove, bay leaf, cardamom, cassia, sliced onions -fry till browned. Add a little 'everest' brand pulav masala.
  
• Mix in cooked basmati rice, add sufficient salt.
  
• Cook a few mins till thoroughly mixed and heated and milk is absorbed.
• Garnish with maraschino cherry halves or pineapple.
  

Palak aloo

Pressure cook 2 potatoes. Remove to cool. peel and chop.

Prepare boiled onion paste (I found the recipe of which here, and actually used some I had frozen earlier) or fry onions well and grind

Chop a large bunch of spinach.

Sautee spinach in a spoon of oil or ghee with chopped garlic and green chilies until wilted. Grind coarsley.

Add another spoon of ghee and fry about half cup of the onion paste until it gives a good fragrance and add the potatoes, dhania-jeera powder(coriander and cumin), chili powder, haldi(turmeric), salt. Then add the spinach back in and sprinkle with garam masala(optional). Add 2 spoons of lowfat sour cream, stir well and cook for about 10 mins.

Sweet paniyaram

I havent updated in such a long time. I was hoping to blog about some things before I forget how I made them, and hope that its not too late, haha! Here is one..... and I really wish I had taken a pic!


1. Pancake flour- the kind which says to add egg and oil and water. I didnt like this kind, so I wanted to think of something to use it up.... I see I was not alone in that thought! Some other bloggers have tried it too :)

2. Very ripe banana, completely mashed

3. A spoon of coconut oil

4. Cardamom powder + a couple spoons of sugar

5. Poppy seeds(white)/khus khus - this is what made them for me. the slightly nutty crunch it adds is yummy.

5. Milk to bring it to consistency


Heat the paniyaram chatti and keep on medium-low, because these can burn easily due to the sugar. Add a little oil/ghee to each indentation. Pour in the batter. When it gets bubbles on top, flip them over, cook until inside is done.

I actually tried separate batches with oil or ghee. As you can guess, the ghee ones came out MUCH better!

MEME:The ten things i miss of my mother's cooking

Wow, my first time to be tagged! Thanks Archanat :)

10.my Grandmother's stories about cooking in the "old days"

9. my Grandfather, who knew EVERYTHING about gardening

8. using fresh, home-grown vegs every day

7. the plethora of sweets prepared by mother and grandmother

6. Her patience with me when I wanted to "help"- Im sure I only slowed her down

5. Her strength to never ask for help

4. Her managing to indulge the pickiest eater on earth

3. eating meals together as a family

2. Her knowledge passed down



1. Her Love