A Photo walk on a beautiful Autumn morning

Last weekend, my neighbors were off for their son's wedding, so they asked us to take care of their cats for them while they were away. My husband usually goes over every morning and evening to feed them, but I decided to accompany him last Saturday as it was such a beautiful morning.

The whole place is gearing up for Halloween and the decorations are already going up. I brought my camera along to capture interesting sights along the way.

This one is my personal favorite:

I love the way the leaves change their color during the fall season. Back in India, the trees were mostly evergreen, so this view is quite mesmerizing for me.

 Fall is also the season when mums (chrysanthemums) bloom, and they're all over the place! 

I have two pots on my patio too.

Burgundy

and Rust

They've just started to bloom.

 People have started putting out their Halloween and harvest decorations.

 We made sure the cats were fell fed and relaxed.

This is Pepper. He's such a sweet fella. So adorable! And he loves to be cuddled.

Here he is looking at me with those yearning eyes, asking me to  cuddle him.

And this is Snowy. She's the exact opposite. Hates to be cuddled. She'll come over only when she wants to, and she's always very touchy.

Hope you enjoyed looking at these pictures as much as I did. :-)

Until next time.. Au revoir!

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Italian Spaghetti Sauce served with Chicken Hawaiian Meatballs and Linguine

My husband came back from the grocery store with a packet of Aidell's Chicken Meatballs - Hawaiian style Pineapple. So I made an easy pasta sauce (similar to the one I made for Chicken Parmesan), and served it with Linguini. I did not have spaghetti in stock, and I like Linguini better.

Ingredients:

Onion - 1 medium, chopped
Garlic - 4 cloves chopped finely
Olive Oil - 3 tbsp
Red Bell Pepper - 1/2 chopped
Tomato - 1 chopped
Salt to taste
Sugar - 1/2 tsp (optional)
Bay Leaf - 1
Tomato paste or Pasta Sauce - 1 cup
Dried basil - 1/2 tsp
Ground black pepper - 1/2 tsp
Parsley - a handful chopped

Method:

Heat meatballs in oven as per instructions on packet. Or make your own. (I've never done this yet).
Heat olive oil in a saucepan. Add chopped garlic and onions. Saute till onions turn translucent. Add red bell peppers and saute for a few minutes. Stir in chopped tomatoes, salt, sugar (if using), and bay leaf. Reduce heat to low, cover and let simmer for about 10 mins.





Now add tomato paste and basil. (I used a pasta sauce that has tomatoes and basil), black pepper and meatballs. Simmer for 15-20 minutes. Serve on cooked linguine and garnish with freshly chopped parsley.

Note: Inspired by All recipes Italian Spaghetti Sauce. It says that the simmering time is 90 mins first, and 30 mins after the tomato paste is added. I was not so patient, but you can try and see if it really brings out the flavours more.

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New Blog - all about Art!

After having successfully revamped this blog with a fresh look, I have also decided to start a second blog. And I'm so psyched! Its like announcing that I'm having a second baby!!
Its still work in progress, I'm having a serious block on coming up with a good name for it, a good title, a good template. But I've started it, nevertheless. And there's no turning back!

Presenting... drumroll.... Arabian Artist!!


:)

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Sautéed flank steak beef strips in a honey-orange-spice sauce

I bought a pack of frozen pierogies on the recommendation of a neighbor who took us grocery shopping as we don't have a car of our own yet. Sweet right? Pierogies are of Polish origin and are something similar to Raviolis, a dough covered dumpling, and the filling would be predominantly mashed potatoes. Other variants would include sautéed onions, cheese with the potatoes. More info on wikipedia: Pierogi.
I bought the one with potatoes and onions. As the flavour would be on the blander side, I wanted to make a side that would complement it with a good kick!

 So I made these sautéed flank steak beef strips in a honey-orange-spice sauce with onions, cabbage and red pepper. I know it sounds like a lot of ingredients but its easy to make. It was inspired by a show I watched long ago on the travel channel, called Everyday Exotic. It was an episode devoted to the spice Star Anise, and it was used with beef strips and had a honey orange sauce. But my version is totally different.

Ingredients:

Beef steak cut into thin strips (similar to the cut in Philly Cheese Steaks) - use flank or sandwich steak

To Marinate:

Garlic - 1 tbsp, chopped
Ground black pepper - 1 tsp
Star anise - ground - a pinch
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Lime juice - 1 tbsp
Salt to taste

Other Ingredients:

Orange juice - from one clementine
Honey - 2 tbsp
Soy sauce - 1 tbsp
Ginger - 1 inch (optional)
Onions - 1, sliced
Red pepper - sliced lengthwise (same length as beef flanks)
Shredded cabbage - 1/2 cup.
Cheese - grated (optional)
Butter - 2 tbsp
Extra Virgin Olive Oil (EVOO) - 2 tbsp

A box of Mrs T's Pierogies.

Method:

Mix the beef strips with the marinade ingredients and leave for an hour.
In a bowl, mix soy sauce, honey and orange juice. Heat a frying pan and add a tablespoon of butter and a tablespoon of EVOO.
Add the beef strips until its just  cooked. Dont mix it around too much if you want a nice carmelization to happen. Add the orange juice mixture into the pan. This is called deglazing. Allow the sauce to thicken and dry up a little. Keep aside.
In the same pan, add another tablespoon of butter and a tablespoon of EVOO. Saute thinly sliced onions with a bit of salt till its light brown and caramelized. Now add red peppers, chopped ginger (if using) and shredded cabbage and sprinkle freshly ground black pepper. When its cooked, add the beef strips and combine well.

Pierogies can be boiled in hot water, or baked, or sautéed in oil or butter.
I boiled it as per the instructions on the box, then added gave it a quick toss in the same frying pan the beef was cooked, to get its edges browned a little.

All in all, it was fun!

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Chicken Puff Pastry

I have a weakness for puff pastries, the thin flaky layers with something spicy hidden inside is just too good to resist on a rainy day.
The filling I used for this, is a Middle Eastern version, but you could try any type. Also I used store bought puff pastry sheets. Still not cheffy enough to make my own pastry sheets. (nor do I have the time!)

Ingredients:

2 sheets puff pastry
1 lb ground chicken/lamb/beef
1 onion chopped finely
2 cloves garlic chopped finely
1 tomato chopped finely
1/2 bunch parsley chopped finely
1/4 cup pine nuts
2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp red chilli powder
1 tbsp lemon juice
a pinch of sumac (optional)
Salt to taste

4 tbsp corn/canola oil

Method:

Heat oil and fry pine nuts till golder brown. Keep aside on a plate.
In same oil, fry onions on medium heat. Fry for 10 mins mixing constantly till it turns pink. Add garlic and fry for 3 mins. Add minced chicken and fry till cooked. Add all powders - black pepper, salt, garam masala, cumin powder, red chilli powder, sumac (if using).
Mix in parsley and squeeze a small wedge of lemon. Fry on high for a few mins.
Grease a baking pan with butteer/oil. Pre-heat oven to 350F.
Fill in puff pastry sheets, seal the edges. Brush the top with an egg wash (egg white). Can brush a little butter on top (optional).
Bake in oven for 15 mins till the puff pastry turns golden brown. flip the pastries over and cook for another 15 mins.

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Sambar - South Indian Vegetable Stew

During my childhood, sambar was such a staple in my house, that I used to hate it! Can't believe I love it so much when I started preparing it on my own. So easy to prepare and you really don't need anything else when you have it with rice. Goes very well with idlis too. (I hated idlis too, but I still brought an idli thattu (idli maker) all the way from Pathanamthitta to New Jersey, so I better well make some!)

Credit: I followed Vazhayila's recipe to the T. Came out just like the way my mom used to make it.

Ingredients:

Split Red Lentils (Split Masoor Dal) or Split pea lentils (Toor Dal) - 1 cup

Turmeric powder - a pinch

Salt to taste

Water - 1 1/2 cup

Oil - 1 tablespoon

Onion chopped - 1

Green chili - 2-3

Vegetables chopped - 2 cup (any veg of your choice, i prefer carrot, potato, ashgourd (padavalanga), drumstick (moringa oleifera), ivy gourd (tindora/kovakka), french beans)

Tomato - 1 or 2, chopped

Tamarind pulp - 1/2 tablespoon

Sambar powder - 2 table spoon (storebought or homemade)

Asafoetida (Hing) - a large pinch

Salt to taste

For Tempering:

Oil

Curry leaves

Mustard seeds

Dried red chili  - 2

Method:

Wash and drain lentils. Add lentils with salt and pressure cook with just enough water for 3 to 4 whistles. If you don't have a pressure cooker, you can use a regular saucepan and cook the dal until its soft.

Heat a tablespoon of oil in a large dutch oven and saute onion and green chilies for a couple of minutes.

Add diced vegetables and saute for 2-3 minutes, followed by tomato.

Dissolve tamarind pulp in 1/4 to 1/2 cup of warm water and mix with Sambar powder.

Add this along with cooked lentils to the pot, with just enough water. Bring it to a boil, lower the heat to medium-low, cover and let simmer for 20 mins.

Uncover when cooled, simmer again for a couple of minutes, add a pinch or two of asafoetida and chopped cilantro (optional).

Tempering:-Heat oil in a pan and add mustard seeds. When it starts to splutter add red chilies and curry leaves. Pour it over the sambar. Serve hot (or some people like it cold too) with Idlis, Dosa or Rice.

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Kerala Chicken Roast

 
This is the first time I used a whole organic chicken rather than buy separate pieces. When I was in high school, my parents wanted me to learn this 'very important' skill, so that I don't disappoint my future in-laws. Who knew back then that they would turn out to be pure vegetarian lol! I used to squeal touching raw meat, though I loved devouring the cooked versions. On a dreaded weekend, my dad dragged me into the kitchen and forced me to cut the whole chicken. It felt like an operating table, my mom on my left side, and dad on my right, giving directions to a novice surgeon! Only difference was that, the novice was screaming, looking disgusted, even crying! After that day, I did it again, I guess 12 years later, minus the squealing and minus the parents. But with my husband on my side, on the verge of throwing up every time I tore it open and pulled apart the skin. I felt he was acting like the 16 year old me. I was surprised that I still remembered every step of the procedure. I decided to try something different this time, a Kerala style chicken roast.

Credit: I followed vahchef Sanjay Thumma's recipe. His videos are so hilarious, such a joker!

Here's the recipe:

Ingredients:

1 whole Chicken - cut into medium sized pieces, without skin

1 tbsp red chilli powder

1 pinch turmeric

1 tbsp coriander powder

2 tbsp ginger garlic paste

1 tsp cumin seeds

10 pearl onions sliced fine

2 sprigs curry leaves

2 tbsp coconut grated fresh

1 tbsp broken cashewnuts (optional)

1 tsp vinegar

1 tsp pepper pwd

4 green chillies

1 pinch garamasala

2 tbsp oil

2 sprigs coriander leaves

salt as per taste

Method:

Take chicken clean and marinate with chilli powder, salt, coriander powder, turmeric, ginger garlic paste mix well and keep a side for 4hrs.

Now take a pan add oil, add cumin seeds, sliced pearl onions and fry for 5 mins on medium flame. Then add curry leaves mix well, and add grated coconut and cashewnuts (if using) and mix for a couple of minutes. Now add the marinated chicken mix well and close it with a lid and cook till the chicken is done, around 10 minutes. The chicken will ooze its juices out. Remove the lid and add vinegar.

Once the chicken is 90% done add pepper pwd, half slit green chillies, kerala garamasala, mix and cook till the chicken is dry.

Once the chicken is dry, top it with chopped coriander leaves.

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