Tag Archives: Desserts

Cherries are in the air

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…

Salads

CherrySalad

Cherry and Avacado Salad

Baking

Mini Cherry Crumbles

Cherry and Cardamon Cake

cherrycake

Cherry Cake

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Healthy Whole Wheat Cherry and Chocolate Muffins

Granola

Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle

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Cherry Swirl, Dark Chocolate and Cherry Bits

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Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade

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…

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APPETIZERS & SNACKS

Baked Bajji

Baked Vada

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GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

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BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

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JAMS & JELLIES

Anise Flavored Kumquat Marmalade

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DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

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WRAPS & SANDWICHES

Edamame and Zucchini Wraps

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CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

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DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

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BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

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JUICES & SMOOTHIES

Watermelon Cooler

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CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

CherrySalad

SALADS

Cherry and Avocado Salad

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SIDES

Honey and Sriracha Roasted Brussels Sprouts

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SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

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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

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HAPPY HOLIDAYS!

Vegan Pumpkin Bread

It’s October. Fall. And grocery stores have exploded with pumpkins of all sizes, shapes and varieties. I picked up not one, not two, but three different varieties!

I had family visiting the last few days, and after trying some different recipes such as this one, I decided to try my hand at making some home-made pumpkin puree and baking bread. The recipe had to be vegan, since as I learned they didn’t eat eggs!

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I used the Pioneer Woman’s steps to make pumpkin puree. And loosely followed this recipe for the vegan version.

Ingredients:

1.25 cups whole wheat pastry flour
0.25 cup olive oil
0.25 cup maple syrup
1 mashed ripe banana
1 cup pumpkin puree
1.5 tbsp flax meal
1 cup + 1tbsp rolled oats
1/2 cup + 1tbsp almond meal
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp pepitas
some walnuts or pecans
1 tsp pumpkin spice
0.5 cup water

Pre-heat oven to 375 degrees, and prepare a loaf pan.

Mix flaxmeal with 4 tbsp water. Add pumpkin puree, mashed banana, olive oil and maple syrup. Whisk.

Add brown sugar, baking powder, cinnamon, pumpkin spice and continue to whisk.

Add water, oats, almond meal, and flour. Mix well.

Pour the mixture into a loaf pan, sprinkle some pepitas and nuts and bake for 40-50 minutes until cooked.

Serve warm. Enjoy!

Happy Fall!

Notes:

Next time, I’ll add some walnuts to the mixture.

See Also:

Pumpkin Paayasam

Cranberry Pumpkin Loaf

Haitian Pumpkin Soup 

Amaranth Pumpkin Loaf

Pumpkin Curry

Stuffed Pumpkin

 

Cherry, Dark Chocolate and Coffee Popsicle

Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.

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Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.

Ingredients:

3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits

Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.

Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set.  When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle to slide out.

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Enjoy on a ridiculously hot, and humid day!

Cherry Swirl with Dark Chocolate & Cherry Bits

I love Cherries.

Lately I have comes across many recipes for ice cream. And this one was no different.  This recipe started out one way, and ended up differently as I started to improvise.

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Ingredients:

1 cup cherries, pitted, and another handful
1 cup Greek yogurt
1 tsp Vanilla extract
2-3 tbsp honey or Maple syrup
1-2 dark chocolate squares cut into bits

Blend half cup Greek yogurt, cherries and vanilla extract. Transfer a bowl that is freezer safe.

In a separate bowl mix the remaining Greek yogurt and honey, and toppings of cherry  and chocloate bits. Layer on top of the bowl. Using a butter knife to gently swirl the mixture.

Freeze for at least 4 hours before serving.

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Note:

My first attempt used only 1 tbsp Maple syrup as prescribed in the original recipe and I found that wanting. So I repaired the recipe by adding more maple syrup and adding the toppings. The final product was more to my liking.

Eat stand alone, with a slice of cherry cake or I even experimented making a sandwich with two digestive biscuits. Refreshing in this hot, humid weather!

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Cherry and Cardamon Cake

If I were to name a fruit that was my most favorite one, then Mango and Cherry would be neck to neck. While mangoes in some variety are available year round, cherries have a short shelf life. More importantly, they are super expensive especially in the east coast.

I miss those days when we went cherry picking, eating all we could. Or the days when I could grab a pound at 99 cents back in CA.  I make up for it, by grabbing the cheapest I can, while they last.

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In addition to eating them fresh, I also love trying new recipes such as this cake.

Ingredients:

1 cups fresh cherries, pitted
1.5 cup all purpose flour
2 eggs
1/2 cup softened butter
2/3 cup sugar
1/2 cup milk
1 tsp vanilla essence
2 cardamon pods, crushed
1 tsp baking powder

Preheat oven to 325 degrees F.

In a bowl, beat butter, sugar and vanilla essence till fluffy. Add eggs,  flour, cardamon, and then milk and continue to beat until combined.

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Add half the cherries and mix together. Transfer to a greased cake pan. Press rest of the cherries on top of the batter.

Bake for 30-35 minutes until  golden. Cool on a wire rack, before serving.

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Goes well with the Cherry Swirl Ice cream. Stay tuned for the recipe 🙂

 

Baked Chandrakantha

As I have said before, I strictly stay away from deep fried food. Browsing through the list of delicious recipes that Aruna selected for Ugadi or Telugu New Year which falls on March 21st this year, I spied upon Chandrakantha. Not only is it healthy, but delicious especially, if you leave out the deep fry. Even the name sounds good. BTW it means “shinning moon”

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Here’s how I made mine…

Ingredients

1 cup pesara pappu (Moong dal, Green Gram)
1/2 cup shaved or powdered jaggery
1/2 cup coconut
1/4 cup cashews
1/2 cup raisins
1 tsp cardamon powder

Soak the green gram in water for an hour. Rinse and grind the green gram in a blender. Add 1-2 tbsp water only if necessary.

Preheat oven to 400 degrees.

Grease a baking pan with butter or ghee and set aside.

Mix the green gram paste with jaggery and coconut and place on the stove in a heavy bottom pan. My mother never added coconut, but I was game to try it. Mix continuously to prevent burning.

Meanwhile, heat a tbsp butter or ghee in a pan. Add cashews and raisins and fry lightly till they turn golden.

Add the cashews and raisins to the green gram paste. Add cardamon powder and mix well. Transfer to the greased baking pan and spread evenly. Cool. Drizzle some ghee.  Using a knife slice into squares or diamond shapes.

Transfer to the oven and bake for 15-20 minutes. Serve warm or chilled.

Notes:

1. Since this is not deep fried, adding 2-3 tbsp of ghee or butter  to the green gram paste will help give a smoother, less dry texture

2. I really cut back on the sugar on this one and added raisins to fill in, if you prefer, add 1 – 1 1/2 cup sugar instead of the 1/2 cup jaggery I used.