good to know...

How to Seed a Pomegranate

Here’s an easy, mess-free way to get out every last one.

Step 1: Cut off the pomegranate’s crown. Score the skin into sections, cutting where the membrane is thickest (this will minimize damage to the seeds).

Step 2: Submerge the pomegranate in a bowl of water and gently pry it open into sections. Still working under the water, remove the internal membranes and gently pull out the seeds. The seeds will sink to the bottom of the bowl; the membranes will float to the surface.

Step 3: Discard the pieces of skin and skim off the floating membranes, leaving only the seeds behind.

Step 4: Lift the seeds out of the water and transfer them to a paper towel to dry. The seeds can be refrigerated in an airtight container for up to 3 days.

Mediterranean Pasta

So like most days I was asking +Nirav Trivedi what he would like for dinner the other night. Now those who know him know that he will sometimes just say random words that come to his mind when he doesnt have a definitive answer to my questions.. here is our conversation from just last week.
Nikki - so what should we make for dinner tonite?
Nirav - hmm.... maybe pasta?
Nikki - i guess.. but wat kind?
Nirav - i dunno.
Nirav - i feel like eating something Mediterraneanny
Nikki - REALLY... pasta and mediterranean ??????
That night with some inspiration from Tyler Florence and to Nirav's surprise, I cooked up some Mediterranean Pasta!! 

Ingredients

3 tablespoons olive oil
3/4 - 1 pound skinless boneless chicken breasts, cubed
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned

2 diced roma tomatoes
5-6 cloves garlic, minced

1 pound pasta of your choice (i have used farfalle here)
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)

1/4 cup roasted pine nuts
6 ounces feta cheese, crumbled
1/2 cup heavy cream

2 teaspoons oregano(dried or fresh)

pinch of crushed red peppers

2 teaspoon red chilli powder

Salt and pepper, to taste

Directions

Boil water for pasta in a pasta pot. Heat oil in a skillet over medium heat. Brown chicken pieces until no longer pink. Add sun-dried tomatoes and garlic to skillet. Saute for 3-4 minutes. In the meantime, add the pasta to boiling water, cook until al dente, as per box instructions.

Now add the tomatoes, artichoke hearts, olives, oregano, red chilli powder, salt and pepper to the skillet. Saute 5-7 minute then stir in the cream. Toss in the fresh cooked pasta, roasted pine nuts and feta cheese, serve warm. May add some stock to achieve desired consistency in the sauce. Garnish with crushed red pepper and extra feta cheese if desired.

If you like to make a vegetarian version just skip the chicken or can add another protein of your choice! 

good to know...

"When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily." - Wolfgang Puck

Tomato and Garlic Pizza

My love for garlic and homemade pizza has inspired me to make this super easy and super tasty recipe. This recipe is a part of my homemade take out foods collection.

 

 

 

 

 

 

 

 

 

 

 

 

1 frozen pillsbury pizza dough

6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
6-7 garlic clove, minced

6 fresh basil leaves or oregano thinly sliced, plus extra for garnish
1/2 teaspoon salt

pinch of red pepper flakes

In a small bowl mix olive oil, minced garlic, salt and red pepper flakes. Keep aside.

Follow the directions (5 minutes of prebake and 10 minutes cook) for crisp pizza from the frozen pizza can.

Remove the prebaked pizza dough and spread all the olive oil mixture on the surface.

Arrange the tomato slices in a single layer over the cheese over the oil. 

Sprinkle mozerella cheese and oregano/basil. 

Cook for additional 10 minutes as per the can instructions until the cheese is nice and bubbly.

Cut the pizza into wedges and serve immediately with some extra parmesan cheese and/or red pepper flakes.

Enjoy.. :-) 

Quick Dal Fry

Serves 4

Ingredients
1 cup red masoor dal (split red lentils)
1/4 cup yellow moong dal (split yellow lentils)
2 green chillies, slit
1 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon turmeric powder (haldi)
salt to taste

For the tempering
1/2 teaspoon mustard seeds (rai)
pinch of Hing (asfoetida)
1 dry red chilli
1 onion, sliced
1 tomato, chopped
2 tablespoons ghee

For the garnish
3 tablespoons chopped coriander
1 tablespoon butter

Method
1. Wash the dals together.
2. Combine the dals, chillies, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dal is tender.
3. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside.

For the tempering
1. Heat the ghee in a pan and add the mustard seeds, hing and red chilli.
2. When the mustard seeds crackle, add the onions and saute till they are translucent.
3. Add the chopped tomatoes and saute for another 3 to 4 minutes.

How to proceed
1. Add the dals to the tempering, mix well and bring to a boil.
2. Serve hot, garnished with the coriander and butter.

Garlic and Herb Focaccia Bread

My new found obsession with baking fresh bread at home has lead me to this yummy treat! This is so easy and fast to make that it has become a staple with italian meals in my house.

makes 1 loaf

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil

1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
1/4 onion thinly sliced
pinch of paprika

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. knead until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with 1 tablespoon olive oil.
Cover with a damp cloth, and let rise in a warm place for 20 - 25 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet.

ready for baking

Pat into a 1/2 inch thick rectangle. Brush top with remaining olive oil. Sprinkle with sliced onions, parmesan cheese, mozzarella cheese and paprika.

Bake in preheated oven for 15 minutes, or until golden brown.

Fresh out of the oven

Let it cool 5 - 6 minutes before trying to slice it.

Serve warm with a dipping oil. I like to serve it with a mix of 2 tablespoons of good olive oil and 3/4 tablespoon of nice balsamic vinegar.

Refried Beans without the Refry

2 cans (16oz) red kidney beans, drained and rinsed
2-3 cloves of fresh garlic
1/2 medium onion, diced
1 tblspn black pepper
pinch of paprika
5-6 tblspn of taco seasoning
1 tsp butter

6 - 7 jalapeno slices (from jar)
salt to taste

Combine the beans, garlic, jalapeno and taco seasoning in the food processor and mix until it forms a paste. You may add water as needed to attain desired consistency.
In a saucepan melt butter and onions. Fry onions until fragrant and lightly browned.
Add the bean paste along with black pepper, salt and paprika. Mix well.
May add extra taco seasoning according to taste. 
Serve warm.

Spinach Cutlets

If you have traveled by rail in India you would have very likely come across vendors selling aloo cutlets in the rail cars. I absolutely loved those cutlets as a child. They were one of the reasons I would look forward to traveling by trains. A year or so ago I was craving that delicious childhood treat and decided to try making some at home. I made these cutlets and served it in between a slice of white bread and some ketchup. It made me so nostalgic. Here is the recipe I came up with :-

Serves : 2-3

Ingredients:
1 cup finely chopped spinach (frozen with water squeezed out is fine too)
1/4 cup finely chopped coriander leaves
1 1/2 cups boiled, mashed potatoes
1 tblspn all purpose flour
3 green chilies ground into paste
1 tspn ginger paste
1 tspn garlic paste
1 tspn pav bhaji masala (or garam masala)
Oil
Salt and sugar - to taste
Sooji/rava

Method:
Mix all the ingredients except sooji/rava. Make into ping pong sized balls.
Press each ball into cutlets. Roll these cutlets in sooji/rava.
Spread some oil on a tava and shallow fry the cutlets. Serve hot.

 

Angelika at Mosaic

There is a new theater that recently opened up near our home. It is a state-of-the-art boutique cinema. They also have chef inspired menu which you can enjoy right from your sit while watching the movie. BUT being a mommy to a 7 month old, this is what got me super excited!!  http://angelikafilmcenter.com/angelika_event_calendar_detail.asp?hID=3854&ID=2203 They have CRYBABY MATINEE....hahah! love it!  Now only if they had this during the weekends it would make it even more perfect.