Tuesday, May 29, 2012


Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron - a big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground


Crush the sugar and saffron together. In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy whipping cream and cool whip.
Using an electric hand blender (or by hand), gently mix all ingredients together. Add in saffron and sugar mixture and nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center. Freeze Kulfi for at least 4 – 6 hours, preferably overnight. 
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays. Kulfi has a very long shelf life.

Serves 20- 25 

Recipe Courtesy: Show Me The Curry

Tuesday, May 22, 2012

Shortbread Cookies/Butter Cookies

All purpose flour - 2 cups 
Pinch salt
Unsalted butter - 1 cup, room temperature
Icing sugar/Confectioners' Sugar* - 1/2 cup, sifted

*Confectioners Sugar can be substituted by powdering 1 cup granulated sugar and 1 tsp. cornstarch.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine flour and salt. Set aside.
Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.
Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.
Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Yield: About 2 dozen cookies.

Recipe Courtesy: Stefano Faita

Thursday, May 17, 2012

Spicy Peanut Noodles


Noodles of your choice - 4 ounces
Olive oil
Broccoli florets - 1 cup
Carrot - 1/2 cup, thinly sliced
Peanut butter - 1/3 cup smooth
Veg broth - 1 cup divided
Soy sauce - 1/4 cup 
Vinegar - 2 tbspns
Lime Juice - 1 tbspn
Sriracha sauce - 2 tspns
Sesame oil - 2 tbspns
Fresh ginger - 1 tsp, grated
Garlic - 1 large clove, minced or grated
Sesame seeds - 2 tbspns, toasted
Cilantro - 1 tbspn, chopped
Scallions - 2 small, sliced thinly
Peanut - 1/3 cup, roasted, salted and roughly chopped
Salt to taste

Start the water to cook the noodles – follow package directions, omitting salt, and using a tablespoon of soy sauce in the cooking water instead.
Heat a tablespoon of olive oil in a large sauté pan, and add the broccoli and carrots. Stir fry for about minutes until tender crisp.
Put the peanut butter in a small bowl. Heat 1/2 cup of the broth almost to boiling, and pour over the peanut butter and stir until smooth and blended. This may take a minute, but it will come together. Once it does, add the soy sauce, vinegar, lime juice, sriracha, sesame oil, ginger and garlic, and stir together. Set aside.
When the noodles are done, add them to the pan with the broccoli and carrots, and combine. Pour the sauce over the top, along with the sesame seeds, cilantro and about half of the scallions and half of the peanuts. Stir everything together gently, and if you need to, add a bit more of the warmed broth, until you have a pleasing consistency. Serve with the additional scallions and peanuts sprinkled over each serving. 

Recipe Courtesy: Dlyynz

Tuesday, May 15, 2012

Roasted Carrot and Pistachio Soup


6-8 large carrots (about 1¾ pounds), peeled and chopped into 1-2 inch pieces

1 large yellow onion, cut into 1 inch pieces

8 cloves garlic, peeled
1/4 cup olive oil
½ cup roasted, unsalted pistachios
6 cups vegetable stock (more or less to reach desired consistency)
2 tsp dried thyme
salt and pepper to taste

Preheat the oven to 475˚. Toss the carrots, onions and garlic with oil and add salt and pepper to taste. Roast the veggies for 35-45 minutes until browned on the outside.

Place roasted veggies in a large saucepan and add the vegetable stock, pistachios and thyme. Bring to a boil. Reduce heat to low and simmer for about half an hour or until vegetable are tender. Working in batches process the soup in a blender or food processor until smooth. Add additional broth if necessary to reach desired consistency.

Recipe Courtesy: Buried Carrots

Linking it to : Cooking with SJ announcement and simplyvegetarian777 announcement for the Soups with SS event

Thursday, May 3, 2012

Black Bean Burger

Burger Buns - 5
Black Beans - 1 (16 ounce) can, drained and rinsed
  • Green Bell Pepper - 1/2, chopped finely
  • Onion - 1/2, chopped finely
  • Garlic - 3 cloves, peeled and chopped
  • Corn starch* - 2 tbspns
  • Chili powder - 1 tsp or according to your taste
  • Cumin powder - 1 tsp
  • Tawa Masala - 1tsp
  • Bread crumbs - 1/2 cup or more if the mixture is loose
  • Salt** - as per taste
  • Oil 
  • Butter - for toasting the buns

For Garnishing:
Roasted Red Bell Pepper - 1 big, chopped into slices
Cheese Singles - 5

*Egg can be substituted
**If using canned beans make sure that you add only little salt. Canned Beans contains salt.

  1. In a medium bowl, mash black beans with a fork until thick and pasty.
  2. Add the finely chopped bell pepper, onion, and garlic. Then stir into mashed beans.
  3. In a small bowl, stir together corn starch, salt, chili powder, cumin and tawa masala.
  4. Stir the mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into five patties.
  5. Heat oil in a pan. Place the patties in the pan and cook till golden brown on both sides.

Apply butter on both sides of the burger and toast them. Place pattie on one side of the burger, cheese slice and a slice of roasted red bell pepper and close the other end.