Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

APPETIZERS & SNACKS

Baked Bajji

Baked Vada

GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

JAMS & JELLIES

Anise Flavored Kumquat Marmalade

DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

WRAPS & SANDWICHES

Edamame and Zucchini Wraps

CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

JUICES & SMOOTHIES

Watermelon Cooler

CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

SALADS

Cherry and Avocado Salad

SIDES

Honey and Sriracha Roasted Brussels Sprouts

SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

HAPPY HOLIDAYS!

Anise Flavored Kumquat Marmalade

I have always been a big fan of marmalade especially Orange marmalade. I always have a jar ready in my refrigerator. Store bought marmalade is always too sweet and full of preservatives.  My first foray into jam (i.e. marmalade) or preserve making was a huge success! I made 10-12 8oz bottles of Persimmon-Orange marmalade that was fantastic! After sharing some with friends and family, devouring almost all the rest with some healthy, delicious Quinoa bread making Paneer toast, I am down to my last bottle.

Right now, kumquats are in season and pervading grocery stories. Kumquats are sweet but tangy and delicious to eat.

Ingredients:
1 lb kumquats
1 cup orange juice
1 cup maple syrup
1-2 anise stars

Rinse and trim the edges of the kumquat fruit. Thinly slice the fruit, extracting the seeds and setting them aside. Add the sliced kumquat to a bowl. Add one cup orange juice (juice of about two oranges), and 1-2 anise stars. Add maple syrup and mix well. Place the seeds of kumquat in a cheese cloth and place in the bowl and transfer the bowl to the refrigerator for 12 hours.

After 12 hours, remove from the refrigerator. Remove the cheese cloth with the seeds and throw away. Place the bowl on the stove and bring to a boil. Reduce flame to medium low and continue to cook until the jam thickens, about 25-30 minutes. If making large batches, prepare canning jars and preserve.

Cardamon Flavored Persimmon-Orange Marmalade

I recently received about almost a couple a dozen Persimmon from my sister, from her garden. I shared some with my colleagues at work and carried some for that mid-afternoon snack and meanwhile thought about recipes I could use them in.

I totally love Orange marmalade. I made the Cranberry-Orange Marmalade a while back and that was a lot of fun. Maybe it is the bright color of Persimmons, but Persimmon-Orange marmalade was the first thing that popped into my mind.

Here’s how I made my jam…

Ingredients:

1 Orange pulp, pith removed
4-5 Persimmon ripe pulp or raw grated
Peel or rind of one Orange (grated or sliced thin)
1 cup orange juice
1 cup maple syrup or agave or honey
2 cups sugar
juice of one lemon
1 tsp cardamon powder
a dash of all spice

Add orange pulp, persimmon pulp or grated persimmon, maple (or honey or agave) syrup, sugar, orange rind,orange juice, lemon juice  and cardamon to a large pan and bring to a boil. Reduce flame and continue to cook till the mixture thickens approximately 60-90 minutes. The cardamon gives a nice aroma too as you make the jam!

Cool and transfer to air tight jars and refrigerate for immediate use or can in air tight canning jars for future use following canning procedures. This was my first attempt at canning and it was really exciting to hear the jar’s popping!

Enjoy fresh with some toasted bread and butter with your morning cup of tea or coffee. Or make some french toast with goat cheese and eggs. Or make some Sweet or Spicy  Paneer Toast!

Links:

How to can some jam

Spicy or Sweet Paneer Toast

Recently when I was in Long Island visiting my friend, she made Paneer Toast as one of the items for Sunday brunch. It was so good that I couldn’t wait to try it.  I am constantly on the lookout for non-sweet alternatives for breakfast, and this definitely fits the bill. But hey, if you prefer sweet, you can make it sweet too.

Ingredients:

4 slices of bread
2-3 tbsp grated Paneer
1 jalapeno minced
touch of butter

Mix grated Paneer and minced jalapeno. Lightly apply butter to each slice. Add 1-2 tbsp Paneer mix and toast two slices at a time in a sandwich maker or Panini press.

If you like sweet toast, add a tbsp or two of jam, before toasting. You can skip jalapeno if you like.

 

Cranberry Orange Marmalade

If there are two ingredients I love most, this is it. A couple of year’s ago I picked up some delicious Cranberry Orange Marmalade at the local farm in Virginia.

Who knew making Cranberry Orange Marmalade was this simple?

I adapted this one from here.

Ingredients:
Rind of one orange sliced into strips
Pulp of two oranges cut into sections with pith removed
1/2 pkg cranberries
1/2 cup water
1 cup sugar (or use half honey)

Bring 1/2 cup water to boil with sugar, orange sections and rind to boil. Lower heat and simmer for 15 minutes. Add cranberries and continue cooking for 30-40 minutes or until the mixture thickens and is sticky.

Store in an air tight bottle in the refrigerator and enjoy with a slice of fresh toasted bread!