Daring Bakers Challenge February: Flourless Chocolate cup cakes with No-Churn Pomegranate Ice Cream

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The flour less chocolate cake was total chocoholic's delight,reminded me of the Chocolate Espresso Mousse cake I baked earlier,that was also flour-free.I don't miss making low-fat recipes whenever possible,since I already experimented this kind of cake with no-fat I use just quarter of the fat as mentioned in the Original Daring Baker's recipe,it worked just fine for me.
For the Ice cream thankfully we were allowed to choose our own flavor,Pomegranate was ultimate pick.Since fresh fruit is not in season I choose the store-bought 100% Pomegranate Juice.To make it easier I made a No-churn Ice-cream that does not require the Ice-cream maker.
Bringing the Ice cream together with Cupcakes was a little messy,but worth the effort.These Frozen Cupcakes would make a perfect dessert on hot summer days,speaking of warmth,its still predominantly chilling here,and I'm yearning for a warm change.



Flourless Chocolate Cupcakes
Recipe from Sweet Treats by Chef Wan

Makes 10 Medium cupcakes

Ingredients

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
2 tablespoons of unsalted Organic butter
5 large Organic eggs ,separated

Method
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling,line with the muffin pan with parchment cups or spray a little non-stick spray.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into the prepared muffin pan, the batter should fill the cups 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until crust appears like brownie cake.The cake will puff up considerably but will collapse later.
10.Get the cup cakes out and cool on a rack.

Recipe adapted from Nigella's recipe.And David Lebovitz's method of making Ice cream without machine.
No-Churn Pomegranate Ice Cream
3 cups of pomegranate juice,preferably POM
2 cups Coconut milk(or use 1 cup half & half milk and 1 cup light cream)

Method
Whisk the cream with the juice until soft peaks forms.Transfer in a freezer proof container,cover tightly and place in freezer.After about 30 minutes,while the mixture is just starting to set ,stir and return to the freezer.Repeat this 3-4 times i.e every 30 minutes until mixture is almost frozen takes about 2-3 hours.Cover and keep in refrigerator until time to serve.


Assemble the cupcakes and Ice cream
Check out this cool page,which gave me the idea of making Ice cream cupcakes.
After the cup cakes are completely cooled,removed its parchment cups if used.Transfer cupcakes back to the muffin pans,even out the surface,since the chocolate cupcakes were a little hallow on the inside after baking,I simply had to lightly press it until almost half full.Cover with plastic wrap and freeze the cupcakes for at least 2 hours until hardened.
Get the Ice cream out ,let sit for 30 minutes until softened to work with.After the cupcakes are frozen,scoop the ice cream and set over the cupcakes just until the cups are full.Cover and return to freezer,let set for 2-3 hours before trying to get it out.Warm a small sharp knife under hot running water ,run the warm knife along the edges of the ice cream cupcake until it�s easily lifted out of it�s tin.

Serve
I made some pomegranate syrup,by reducing 1 cup Pomegranate juice with a tablespoon of brown sugar to 1/2 a cup.Cool completely before drizzling on the cupcakes.Garnish with fresh berries,I used the tangy sweet blackberries.

Thank you Wendy and Dharm for the Sweet Chocolaty challenge.Check out how other Daring Bakers have whipped up this delectable delight.

Sweet Potato Pie with Caramalized Nuts topping

I reserve decadent pies just for potlucks or parties,if I happen to bake one just for ourselves,my hubby's(with exceptional sense of smell and aversion for solid fats) first query would be "Did you add butter in it?!",yes obviously, who ever heard of a pie without butter or shortening?,then he would just eat a miserly little piece,and the rest is for me.I have a very small appetite for desserts,can't eat the small kind for a fortnight.Hence to be on safer side I bake the full-size pies just for festive or special gatherings.So I took this wholesome pie for a potluck ,though its missing my favorite element in a dessert,that is chocolate,but with sweetness from potatoes,spices and caramelized nut topping this pie was just as delicious. Omitting eggs and using cornstarch is an option too,like I did in my Eggless Chocolate Pumpkin pie.

(Adapted from Elise's Original recipe).


Ingredients
For Crust
3/4 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) Organic butter, cold and cut in small cubes
1/2 teaspoon salt
1/2 teaspoon ground spices mix,I used cinnamon and cloves.
1/2 cup ice cold water


For Filling
2 1/2 cups Sweet potato puree(see how to cook sweet potatoes?)
1/4 cup brown sugar
1/2 teaspoon ginger powder or 1/8th of a teaspoon of fresh grated ginger
1/2 teaspoon Cinnamon or Pumpkin Spice(mixture of ground nutmeg,cloves and cinnamon)
2 large Organic eggs


For Caramelized Nut topping
3/4 cup mix of roasted nuts,roughly chopped [I used pecans,almonds and pistachios)
1 tablespoon Organic butter,use the light kind if desired
2 tablespoon brown or white sugar

Method

Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Bake the Crust
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface and using a rolling pin, roll out the dough in to size just bigger that your pan size(9 inches).Transfer the rolled dough to the pie or tart pan.Press gently to smooth it out and poke some holes using fork to prevent it from rising.
Bake the crust for in the middle rack of the oven for about 15-20 minutes until the crust is lightly crisp.
Bake the pie
Mix all the filling ingredients,crack the eggs in mixing bowl,stir in the puree ,sugar and spices. Pour it on the baked crust and spread evenly using a spatula. Bake about 40-45 minutes until the filling is firm.Cool completely before spreading the nut topping,at least an hour.

Prepare and Spread the topping
Melt the butter in a pan at medium heat,add the sugar and stir.after about 2 minutes when the sugar get slightly bubbly and brown, add in the nuts and stir to combine.Turn off the heat ,allow the mixture to slightly cool about 1 minute.Then spread over cooled pie ,serve when topping is set.


The Sweet Potato Pie is my last entry(besides the 1,2,3 entries)for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Speaking about Nuts,If you are nuts about them just as much as I am,stay tuned with the Let Go Nuts food event at Served with Love blog,the nuts in focus this month are Walnuts and Pecans.This pie along with the Mushroom Walnut Soup,Vegan Banana Walnut Bread and Cherry Nut Crescents are my entries for the event.

Cauliflower Rice : Brown or White?

For someone(like me) used to eating soft white rice at all times,the switch to nutty brown rice a little challenging and also expensive ,considering its low supply and relatively higher price.But makes me wonder, shouldn't the brown rice be cheaper,because it involves lesser processing than its white make over,saving the energy costs of Industrial milling and process of fortifying with synthetic vitamins?.
Be surprised,read the details of health benefits of whole Brown rice.
Clearly what remains in the white rice ripped off of its nature's best nutrients including fiber to negligible amounts is mostly starch,another culprit of unwanted weight gain resulting in aliments like diabetes and increase in cholesterol.Whole grains on the other hand are known to keep you fuller longer,reducing the cravings of eating between the meals.
So did I make the complete transition to Brown rice after learning its goodness?Just partly(cause of my picky tastes),but I have limited the white rice to smaller portions.As for Mr.Health Nut who is totally ga-ga over such whole foods ,always prefers the nuttiness of brown rice to the fluffiness of white rice.

Brown Rice Cooking and Storage
The brown rice takes longer to cook,soaking it before cooking helps in lessening the cooking time.The storage life of brown rice is shorter than white rice because the natural oils in the grain requires it to be stored in air-tight container and refrigerate for longer shelf-life.

Cauliflower Brown Rice

White Cauliflower ,unlike the white rice is totally wholesome and is considered a cancer fighting super food.The cauliflower brown rice with cauliflower cooked while still crunchy, makes a healthful meal.I cooked the rice and vegetable separately,if you prefer veggies softer ,then cook the rice with veggies like in this pulov recipe.

Ingredients
2 cups Organic Brown Rice
1/2 a medium onion,chopped
1/2 cup carrots,sliced
2 cups Cauliflower florets
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
3/4 teaspoon ginger garlic paste,or 1/2 a teaspoon each of freshly minced ginger and garlic
1 teaspoon cumin seeds
2 green chillies
1 tablespoon Extra Virgin Olive Oil
2 tablespoon fresh herbs like mint,cilantro or parsley, chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Wash rice and soak it for 15 minutes.Heat oil in a saucepan on medium heat flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cauliflower ,cover and cook for 10 of minutes until tender,I like it a little crunchy.
In mean time bring 4 cups of water to boil in a skillet with lid,drain the water from rice and drop carefully in the boiling water.Season with salt.Cover and let cook until tender about 25 minutes for brown rice and lesser for white rice,until water is all soaked up or drain any excess water using a colander.
Mix the cooked rice ,lemon juice in the cauliflower mixture,let cook for another 4-5 minutes until flavors come together.Garnish with fresh herbs and spring onions,serve warm with tomato Chutney.

This recipe is off to JFI event started by Indira of Mahanandi, Cauliflower is the Ingredient in focus for this month.

Orange Carrot Salad with Orange blossom(orange flower water)

The citrusy Orange carrot salad with the piquant Orange blossom is another one of those heart-healthy feel-good Mediterranean salads with fresh,dried fruits,nuts,herbs and vegetables with splash of flavorful olive oil.The Orange blossom(Orange flower water)is the most unique ingredient in the salad,made by distillation of fresh bitter-orange blossoms.Must be available in most Mediterranean or Middle Eastern food stores.
Served with whole grains like brown rice or green freekah,this salad makes a healthsome meal.

(Adapted from Elise's Original recipe).

Ingredients
2 Oranges(Navel or Valencia)[you could also use Grapefruit]
1 cup Carrots,Shred
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange flower water
1/4 teaspoon each of ground cinnamon and cumin
1/4 cup freshly chopped herbs like Mint,Parsley or Cilantro


Method
Segment the oranges and mix all the ingredients in large salad bowl.Let sit in fridge for an hour for flavors to infuse then serve with a whole grain like,Green Freekeh Pilaf.
We loved this salad so much that I made it twice last week.Below is the picture of simpler version of the salad without the dried fruits and nuts.

The Orange Carrot salad is also off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Beauty Update
My blogger friend Sangeeta gives this useful beauty tip,thanks dear:)
The Orange blossom is also a very good skin toner,use it in face pack just like rose water.

Fennel Tea(Saunf Chai)

Fennel seeds are known to aid digestion.It not uncommon to be served with these aromatic seeds at the end of a masala(Spicy) Indian meal.Although this excellent mouth refresher can simply be chewed to get the most of its benefits ;its freshening taste can also be used to make fennel tea,which is soothing for sore throats and also relieves any discomfort from bloating or indigestion.Read more of it benefits here.

Ingredients
1 tablespoon Fennel seeds
1 teaspoon dried peppermint leaves or 6-8 fresh peppermint leaves[or use a teaspoon of green tea leaves or black tea powder]
1 teaspoon honey
2 cups of water

Method
Bring water to a slow boil and add the fennel seeds and pepper mint leaves .Brew for about 10 minutes on medium-low heat,strain ,mix in honey and serve hot or warm.

For more refreshing fennel seeds recipes join in Think spice...Think fennel seeds at Ivy's Kopiaste...to Greek Hospitality.The Think Spice... food event was started by Sunita's world.

An Interesting Health benefit of Fennel Seeds
Blogger friend Sangeeta reminds us that diuretic properties of fennel seeds are effective in curing Urinary tract Infections cause due to a bacteria called E-coli.Read more here and here.thanks sangeeta:)

Investigating Trans fats :Margarine or Shortening or Butter,which is worse?. And Spiced-up Peach Mini-Tarts

Back when dangers of trans fat were unknown,none cared to check the food label for this unhealthiest kind of fat.Lots changed after discovering the link between the growing number of heart disease and the daily careless consumption of trans fats;every food label is now required to mention about the quantity of trans fat under the nutrition facts.

What is a Trans Fat?
Simply put,it an altered or processed form of fat.Altered by injecting in Hydrogen(H2) under pressure(with metals like nickel as catalyst) in to the vegetable fats that results in change of the fat's original state,when it partially hardened at room temperature the fat becomes "Partially hydrogenated" and fully hardened the fat is called "Fully hydrogenated",either of those are the heart's biggest enemies,a leading cause for heart disease.

Why is this harmful oil used commercially?
Partially hydrogenated oils or trans fats are used in processed foods to preserve its shelf life and also for its milder taste.

Trans fat found in other foods
Besides some processed foods like cakes ,cookies, fried foods like French fries and doughnuts,we may be consuming some amounts of trans fats through foods like butter,pork,lamb and other fatty dairy products.


How much Trans Fat is safe according to the Nutritionists?
No more than 2g is recommended for a healthy diet.If you eat high fat red meat and dairy regularly,then you may be getting the required dose ,leaving no room for such commercial products with trans fats.

Margarine or Shortening or Butter,which is worst?

Even though Margarine or Shortening are cholesterol free,the trans fat content makes them just as bad or some times worse than butter depending on its concentration of trans fat.And butter even though nearly free in trans fat ,is a high cholesterol food,hence best if minimized in consumption.
Be careful when reading the nutrition labels ,unless otherwise labeled as "trans fat free" margarine or shortening or butter have some amount of trans fat.Even "0g" does not mean its free of trans.According to the nutrition labeling tricky(ridiculous!) rules ,unless trans fat is greater than 0.5grams the food is still labeled as 0 gram.

If you are not vegan,regular on high fat red meat and dairy, its recommended to avoid trans fatty commercial products and consume Saturated fats under limits i.e about 15 grams(little more than a tablespoon) a day.Of course even Vegans have to check the labels and consume trans fats within daily allowed limit (2grams) for an over all good health.

Spiced-up Peach Mini-Tarts

Originating from China,these gorgeous fruits rich in Vitamin A and C make a delicious juicy topping for the tarts with hint of spices.


Often pies,biscuits and tarts call for saturated fats such as butter or shortening for a crumbly scrumptious crust.Instead of generous use to solid fats which can clog the arteries,use fat under limits.2 tablespoons for 3 servings is well under the limits for this mini tarts recipe.

Recipe
Makes about 6 mini tarts.
Serves 3
Ingredients
For Crust
1 cup Whole wheat flour
1 cup all purpose flour
2 tablespoon Organic butter or Vegetable Shortening(Trans fat free),cold and cut in cubes
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water

For Topping
2 peaches or nectarines(fresh please not canned),chopped
2 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Method
Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Prepare the Topping
Mix all the ingredients under the topping list about 5 minutes before rolling the crust.
Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Place the dough on a baking tray and put the fruit filling in the center leaving out the edges.Bake for about 15-18 minutes until the edges of tart are lightly crisp.Serve warm.



These peachy tarts are off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Super Grain,Green Freekeh(wheat) Vegetable Pilaf

Green Freekeh(pronounced free-ka) ,the little known ancient grain of the Middle East(Eastern Mediterranean) has all the nutritive benefits to qualify as a super grain alongside Quinoa,Farro,Spelt and Amaranth.This green wheat is made by picking the wheat before its fully mature ; parching ,roasting and smoking in wood fire finally threshing and drying it.Since its picked young and involves less processing,Freekah has it all,to make a dieter's dream come true.Its a low carb(low glycemic index < 55) food high in fiber,has more protein, vitamins, and minerals than other grains commonly consumed like White rice,brown rice or wheat.The grain is also unbelievably rich in calcium and iron.
Discovered by chance during our monthly shopping at the Middle eastern store,this unique grain is also available in health stores.
Vegetable Pilaf is a flavorful recipe with this versatile grain,here is the list of many other ways to cook up freekeh.


Recipe
Serves 2-3
Ingredients
2 cups Green Freekeh,broken or whole(cooking time varies)
1 medium onion, chopped
1/2 cup Green or Red or Yellow peppers,chopped
1/2 cup chopped Broccoli(use any other like carrots,peas or green beans)
1 big clove garlic,finely chopped
2 tablespoon extra-virgin olive oil,divided
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/2 teaspoon Chilly powder
1/2 teaspoon cumin powder
pinch of turmeric
1/4 cup chopped cilantro and parsley
2 teaspoon freshly squeezed lime\lemon juice

Method

Wash and soak the wheat in cold water for 15-20 minutes.Drain.In a large saucepan with tight lid place 4 cups of cold water and the soaked Freekeh with a teaspoon of salt and 1 tablespoon of extra virgin olive oil.Cover and bring to boil on medium heat, stirring occasionally.Lower heat and simmer for 10-15 minutes if using cracked grain, and 40-45 minutes for whole grain until all water is absorbed.

Heat a big skillet over medium flame. Add extra-virgin olive oil and onion,Saute until translucent about 2-3 minutes;before adding garlic and spices then add vegetables and season with salt,saute until vegetables are tender about 5 minutes.Mix in the cooked freekeh and allow flavors to infuse for about 2-3 minutes.Stir in the lime juice and serve with baked meat or lentils\legumes gravy.

This is my entry for Weekend Herb Blogging, host this week is Susan from The Well-Seasoned Cook.

Artichokes Hearts and Pimento Olives Rotini Pasta.

At first it seemed like an approachable vegetable with a pretty flowery structure,tempting me to buy it fresh rather than canned.Following the simple steps as this page,I started to cut this unusual vegetable hoping I'll be able to carve a fresh artichoke heart.But my amateur skill in cutting this vegetable was not sufficient to perfectly carve the artichoke hearts.So much for my experiments I ended up wasting the artichoke.

Buying the canned artichokes was a big time saver for this recipe although I understand canned artichokes doesn't have the same nutritional value as the fresh ones.But I did save this video for my next cook-up with fresh artichokes come this spring(about 4 weeks away),the best season for artichokes.


The buttery mild flavor of artichokes complements well with the strong flavor of green olives.Or using green olives stuffed cherry peppers(pimento)also lightens the bitterness in green olives.Whole grain rotini pasta was just the right kind of pasta to go with in this all Vegan recipe,which I'm sending to the Vegan Italian Food event,hosted by Vaishali of Holy Cow!.And also to Presto Pasta Nights,host this week is Wiffy of Noob Cook.

Ingredients
1 pound Whole grain Rotini pasta.
1 can(14 ounce) artichokes hearts,drained
2 big plum red tomatoes,finely chopped
1 small onion ,finely chopped
1/2 cup pitted green olives or pimento olives
2 big cloves garlic,finely chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt(less cause I'm using both canned olives and artichokes which already have good amount of sodium)
1 tablespoon extra virgin olive oil

Method
Cook the rotini pasta until al-dente as per the package directions .Drain.
In mean time heat oil in sauce pan on medium heat,add the garlic and saute for few seconds until aromatic then add the tomatoes,cover and cook until tender about 10 minutes,stir occasionally.When tomatoes are tender stir in the dried basil,artichoke hearts, pepper and salt.let flavors infuse,allow to cook for another 5 minutes.Then combine the mixture with cooked pasta and olives.Serve warm.


In Health News
For an important update in BMI guidelines for South Asians,please read the Dietitian Sweta's post on her blog Bonne Nutrition.

Strawberry Cobbler With Orange Carrot Frozen Yogurt

Strawberry cobbler is another one of the delectable baking recipes I found in the Book Reader's digest Baking with Love,borrowed from the library here.The book is so cool,I'm not sure I'll ever return it back,I've already renewed it 8 times already now(almost 6 months).The Original recipe called for plums,but I used strawberries instead which are equally delicious ,in fact you could use any kind of berry ,Cherry Cobbler is another classic Cobbler recipe.The warm cobbler served with frozen yogurt made with fresh home made Carrot and Orange juice makes this dessert all the more scrumptious.

And did I say I made this special dessert for a very special occasion,my wedding anniversary.My boys absolutely love juicy berries,more than me or my hubby ,this dessert was most devoured by the little sweet hearts.I'm pleased to send this recipe over to "Cooking for kids With Love",a food event in memory of Pedatha�s spirit of love and nurture, and her innate knowledge of good food..And to two other food events celebrating Love Cooking with Luv For Luv and Made for each other.

Ingredients
10-12 Fresh Strawberries,Hulled(top cut) and sliced
1 cinnamon stick
1/2 cup unsweetened fruit juice Apple or Orange or Pomegranate or Grape

Crust
1 cup Whole Wheat Flour
3/4 cup All purpose flour
1 teaspoon baking powder
2 tablespoon Cold Organic Butter
2 tablespoon Brown or white sugar
1 tablespoon chopped walnuts
1 cup cold Skimmed(fat free) Milk

Method
Preheat Oven to 350F
Put the sliced strawberries,juice and cinnamon stick in a baking dish about 8x8 inches.
Prepare the crust\topping by sifting flour and baking powder in a mixing bowl.Rub in cold butter until mixture resembles fine bread crumbs.Stir in sugar and chopped walnuts.Make a well in the center,add the milk and mix to soft(not sticky dough).

Transfer dough to a lightly floured work surface and knead for few seconds.Roll out a rectangle about 1/2 cm thick and little wider than the diameter of the dish.With a sharp knife or pizza cutter or pastry wheel,cut dough in to strips about 1 cm wide.

Dampen the rim of the baking dish with water.Arrange the strips over the fruit in a lattice pattern,pressing each end on to the rim of the dish and trimming the ends of the dough neatly.

Bake for 25-30 minutes or until the topping is golden and the fruit is tender.Remove
the cinnamon stick before serving.

Serve warm with or without a scoop of low fat ice cream or frozen yogurt.


Adapted from Original recipe at Baking Obsession
Orange Carrot Frozen Yogurt

Ingredients
2 cups unsweetened Low fat Organic yogurt(Use Full fat If desired)
1/4 cup freshly squeezed orange juice
1/4 cup fresh carrot juice
1/2 teaspoon Orange zest
1/4 cup Fine sugar
2 tablespoon Corn syrup (to prevent crystallization)

Method
Squeeze out all the water from the yogurt by placing it in a muslin\Cheese cloth and set aside.
Combine the rest of the ingredients in bowl,whisk to dissolve sugar,then stir in the fresh juices and the yogurt.Process in a ice cream maker and transfer in a freezer proof container and let freeze for 4-5 hours until firm before serving.

The Orange Carrot Frozen Yogurt is my entry for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Thank You Note
Lovely bloggers Judy,Malar and Varsha passed me the Amazing Blog Award,Triple Awards,Good Chat Award,Emerald awad,Super Duper Chef award.Thank you ever so much,its immense pleasure to be appreciated with such cool awards.

It's Pay back time!

I'm please to pass this token of gratitude(I designed it myself) to the bloggers who take time to leave encouraging comments and useful suggestions at my blog.

Aalya,Anjum,Ann,Aparna,Asha,Ashwini,Alka,AnuDivya,AnuSriram,
Andhra flavors,Arundhuti,Aquadaze,Armina,Archy,Bharti,Curry leaf,Cham,Cheri,Cynthia,Dibs,Divya Dil Se,Dershana,Deesha,
Deeba,Farida,Gita,G.Pavani,Happy cook,Hijabee,Hema (Adlak's Kitchen),
Indhu,Ivy,Jasmina,Jayasree,Jaishree,Jane(Plainjane),Jennifer,
Joie de vivre,Laavanya,Lubna,Malar,Mona,Navita,Priyanka(notyet100),
Poornima Nair,Rajani,Rajee Karthik,Raaji,Rajeshwari(Rak's Kitchen),Rekha,
Laavanya,Malini,Mahima,Maimoona,MeetaK,Meeso,Mediterranean Kiwi,
Mediterranean Turkish cook,Nazarina,Neema(RecipeSwap),
Nithya Praveen,Noor,Pallavi,Preety,Priya,Purva,Rathna(Asvadha)
Rosa,Sanghi,Sara(Sara's Kitchen),Sara g,Sra,Sangeeta,
Sameera,Selba,Sefa,Seena,Shama,Sharmila,Shaheen Purple Foodie,Shifa Firoz,Sia,Soma,Sowmya,Suma,Sunshinemom,SriLekha,sriharivatsan,Srivalli,
Sunkanya Ramkumar,Sweta(Bonne Nutrition),Swapna Pravin,Syeda,Trupti,
Ujwal,Uma,Umelbanat,Vandana,Varsha,Vaishali,Viki,Vidhas,Vibaas,Vij,
Veggie Belly,Wendopolis,Zainab & Meedo(Arabic Bites),Zee.

Pardon me If I missed any of ya names,please feel free to claim it,I owe it to you.And please pass this on to your buddies around the blog sphere.

An Update: Made for Each other Food Event

The Strawberry Cobbler with Orange-Carrot Frozen yogurt is the winner of Made for Each other Food event,which invited the recipes with foods that make a lovable combo.Here are the lovely entries.Thanks to Rathna for the exciting food event:).

Pomegranate Tabbouleh,a Blogger Aid Cookbook Entry

Blogger Aid is a Social Network of International Food bloggers,founded by Val of More Than Burnt Toast, Giz of Equal Opportunity Kitchen and Ivy of Kopiaste�to Greek Hospitalilty to raise awareness and funds to alleviate hunger world wide .In there latest ambitious project, for raising funds, all foodies are invited to contribute to the Blogger Aid Cookbook.100% of the profit from sales will be directed to a specific program of the World Food Programme (WFP), the United Nations front line agency. Rules can be found on the forum page of the Social Network of BloggerAid. The cookbook is targeted for sale on Amazon by December 2009. Today(Feb 12th) is the last date to submit the Originals recipes for the cookbook.

The enticing Middle Eastern Salad called Tabbouleh is my entry for the worthy cookbook.Made with the nutty bulgur wheat flavored with aromatic spices and herbs ,this salad makes a tasty start of meal or a delicious filling in pita wraps.I incorporated fresh pomegranates to add a juicy tangy bite to the salad.The recipe will be hopefully be disclosed in the cookbook.

Almond Cocoa with Home made Almond Milk(100% Dairy free), Almond milk Versus Cow's milk

Like many I assumed only dairy products milk\cheese\yogurt as good sources of calcium.Considering how big and powerful the milk industry is,people are made to believe that it is the only good source.Unless one chooses to become vegetarian for better health or search for alternatives due to allergies or lactose intolerance,the equally nutritive alternative sources like Soy ,Almonds, vegetables like Kale,broccoli,Okra,lentils like Urad, remain undiscovered.

In my case it was my son's asthma which lead to hunt for alternatives.Excess intake of Dairy products are not recommended for asthmatics,as it can increase the mucus production.I have limited his intake to Organic reduced fat milk after the diagnosis ,I also substituted with alternative sources like above to make up for the daily required recommendation of calcium.He is used to the flavor of cow's milk,the change to soy milk with a distinct after taste was not liked hence I tried the almond milk with mellower taste,even that he wouldn't take it unless flavored with cocoa.Total transition seems impossible with his picky tastes.But when ever he has an episode of cold followed by symptoms of asthma,I stop all kinds of dairy products for few days until he gets back to normal breathing pattern,that helps the symptoms from getting bad to worse.That's no doctors advice,its purely based on my observation and research in milk's connection with excess mucus\phlegm production.

Even if you don't suffer with any kind of milk allergies,try Almonds for its extra nutrition of Iron and Vitamin E ,totally absent in cow's milk and above all it has Zero cholesterol.

Though prepacked Almond milk may not provide same health benefits as the Whole Almonds ,home made Almond milk is good alternative.If plain is too bland for you,flavor it up with cocoa or the strawberry syrup.


How to make Home made Almond Milk?

Ingredients:
1 cup Raw almonds
3 cups of water(use filtered or nursery water for babies)

Method : Soak the almonds overnight in plenty of water.Remove the skin and process in the blender with 3 cups of water until smooth.Now filter through a cheese cloth\muslin cloth in to a clean storage container.Store in fridge for 4-5 days.
Do not throw away the pulp
Use it in baking cookies ,bread or thickening gravies .You even dehydrate it until dry and flaky then dry grind it to make almond flour.
See a helpful Step-by-Step almond milk recipe


For my brave boy who has been through so much struggle at tender age,this almond cocoa is just for you buddy.
Almond Cocoa (Hot and Cold)
Ingredients
2 cups unsweetened Home made almond milk
2 teaspoon unsweetened cocoa powder
1 1/2 teaspoon brown sugar or natural sweetener like agave nectar
1/4 teaspoon pure vanilla or pinch of cinnamon for flavor.

Method
Cold
Process in a blender or use a whisk to blend together the cold almond milk,sugar and cocoa until well combined.
Hot
Heat the milk to desired temperature over medium heat,whisk in cocoa and sugar until smooth.Serve warm.

The recipe is off to Alka's Just For You event.

Daily Calcium Needs
How much calcium is one supposed to take for healthy bones and efficient functioning of other vital body processes ?

1 cup of almond or cow or soy milk has about 300mg of calcium.

Please Note:sodium increases calcium losses,so reducing salt intake would also help in calcium absorption in the body..thanks for the useful bit of info Sweta.

Methi Masala Roti(Fenugreek Spice Flatbread) with Lasun(Garlic) Chutney

"Families that cook and eat together healthy meals,stay together"[My motto for healthy family]

In my earlier post of Green Parathas with Tomato chutney I mentioned about how making Indian Flat bread(Roti\Parathas\Chapathi) was our family tradition,we never missed(and never bored) having them for breakfast throughout the year,except on Eid.Every member of the family were involved in making these parathas[Dad or Bro kneaded it then ,Mom and sis rolled and roasted it],back then lazy me, usually opted for just eating them.Better late than never ,I did get serious about learning how to make the parathas after tying nuptial knot with an ever so health conscious person, who prefers whole wheat over white rice.I'm glad to be continuing this healthy tradition ,although my tiny tots are too little to help me in the process of making parathas(I'm hopeful they'll join in as they grow) ,I do get an occasional help in kneading the dough from my dear spouse with a busy schedule of work and workouts.At the end of the day ,a healthy family meal prepared by working together ,not only keeps us fit but also adds lot more love and affection in our relationships.



My persistent craving for spices led me to this spicy version of the plain roti.In this meal I used just about every spice(in moderate quantities of course) I commonly cook with .Nupur's Lasun Chutney is a blend of flavorful spices ,nuts and most importantly one of my most adored nature's best food,Garlic.This dry Lasun(garlic) chutney along with some cooling whipped fat free yogurt was my choice on the side for these parathas,nevertheless you could served them with any of the curries or lentils\legumes.


Recipe Methi Masala Roti
Ingredients
2 cups Whole wheat flour
2 tablespoon flax seed meal(optional,for added nutrition)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek(methi) leaves or spinach[fresh or frozen],chopped
1/2 teaspoon each of Cumin and coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon turmeric
1 teaspoon freshly grated ginger

Method
Step 1 Blanch the leaves
Blanch the methi leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough

Take a mixing bowl or round wide and deep platter ,combine all ingredients,make a well in the middle of mixture ,pour in the water and about tablespoon of oil. Mix until the dough is of right smooth consistency.

knead for couple of minutes and let rest for about 15-20minutes before rolling it.
Step 3 Rolling the Roti

Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round roti.
Step 4 Roast the roti

Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the roti,flip once and spread some oil and flip again after few seconds. For softer roti use a spatula or a kitchen towel to lightly press and roll them around the pan. Roti is ready to serve when slightly brown on both sides.


Recipe Lasun Chutney
Ingredients
6-8 big cloves of garlic
1/2 cup roasted peanuts
2 teaspoon sesame seeds
1/2 cup dry shredded coconut,unsweetened
3 dried red chillies
1 teaspoon tamarind,dry
1/2 teaspoon salt

Method
Roast all the ingredients except salt on store top on low heat or in oven at 250F.Stir occasionally and let roast until completely dry about 30-40 minutes.
Dry grind them to a coarse powder in a coffee grinder or a food processor,store in air tight container.Is best with bread or rice .


This healthy family meal is off to Meeta's Monthly Mingle : Healthy Family Dinners.Hosting this month's MM is Michelle of What's Cooking Blog, a blog dedicated to "cooking with kids for a better body, planet and community".

Spice up with Spices!
The Spices don't just add heat to your food but also protect our body in many ways.Think beyond salt and pepper,potent spices can help in boosting immunity,fighting cancers and heart disease,to name a few.Read my post about Nature's best spices and ingredients.
A peak in to a typical Indian spice box

1.Mustard seeds,usually used for tempering the lentils or vegetable stir fries.
2.Coriander Powder
3.Garam Masala ,ground cinnamon,cloves,cardamom and cumin
4.Fenugreek seeds,used for tempering the lentils or vegetable stir fries,also its sprouts are very nutritious
5.Cumin seeds
6.Hot Indian chili powder
7.Turmeric,the golden spice of Indian cuisine
8.Cinnamon sticks
9.Pepper corns
10.Cardamom
11.Cloves.
Its better to store the ground spices(2 and 3) in air tight container to preserve its potency.Just for illustration I placed them in my spice box.

Strawberry Milk Shake with Homemade Strawberry Syrup.And a POMWonderful contest Entry.

"Most people associate vitamin C with oranges, but if you look at oranges versus strawberries, ounce per ounce, strawberries actually contain more vitamin C than oranges." A Doc at Center for Human Nutrition
In fact Strawberries have 58mg of Vitamin C verses 50 mg in Oranges.

Not an exciting fact, for folks living were Strawberries are not readily available as Oranges.Growing up in bustling city of Hyderabad(south India) with 365 days of sunshine,strawberries were considered exotic rare fruit and too pricey for daily consumption ,unless you live around the spectacular hill station of Mahabaleshwar(in Western Central Indian province), the hub of Indian Strawberries.

picture courtesy Wikipedia and Sydney alvares at Sulekha.com

In this Indian Grand canyon,known for the scenic hill side drives and misty romantic boat rides,the juicy strawberry farms flourish more than any other region in India.I remember tasting my first strawberry during my memorable visit to this beautiful place few years back.The farm fresh strawberry milk shakes and ice creams sold at the fruit stalls have the unbeatable succulent flavor.The region is also famous for purest honey , tastiest fresh jams and the huge variety of chikkis(Jaggery and nuts candy).

Fast forward 6 years to were I live now in the frozen north(it literally is at this time of the year),thankfully strawberries are available throughout the season,little more in abundance and a few cents cheaper during summer .

Next only to chocolate ,I love to flavor my plain milk with strawberries.But mind you unlike hot cocoa,the strawberry milk shake has to be made cold.Even slight heating can easily curdle the milk shake,and tastes best when chilled.With strawberry syrup the milk shake is smoother cause the seeds have been filtered and not to mention the tasty berry flavor is sure to get the 'ICK' out of picky eaters who dislike milk.

Ingredients
For syrup
12-15 fresh strawberries,washed and sliced
1 cup of water
2 tablespoon sugar(optional,I excluded it)

For Milk Shake
3 tablespoon strawberry syrup
2 cups of Reduced fat Organic Milk or Soy milk or Almond Milk or Oat milk

Method
To make the syrup
Combine the syrup ingredients in a saucepan and bring the mixture to a boil,stir occasionally,cook for about 20 minutes. Allow mixture to cool slightly, then process in a blender or food processor ,pour through a strainer in to a storage container,this removes the strawberries seeds from the syrup. Can be stored in a sterilized container for about 2 weeks.Drizzle on toast,ice-creams or use it to flavor the cold milk.
To make the milk shake
Stir in the desired amount(about 2 tablespoon for 1 cup) of prepared strawberry syrup(completely cooled) in to the cold or room temperature milk.Enjoy!


For more kid friendly recipes join in the Cooking for kids food event,featured ingredient this month is milk\cheese ,hosted Preety's Kitchen.

POMWonderful contest

Remember this irresistibly delicious pie I baked last fall with divine POM pomegranates.On Judy's request I'm sending this to the POMWonderful contest at Judy's Kitchen.