Sesame Celery

Celery sticks are one amazing vegetable. They are salty and delicious with a side of ranch. But this amazing trick makes them super delicious and I served it as a vegetable dish for one of the game days

Sesame Celery

Sesame coated Celery

Ingredients

1. 3 sticks of Celery washed and cut into 6 inch long stick. Cut lengthwise to 2 or 3 sticks each
2. 2 tablespoons soy sauce
3. 2 tablespoons toasted sesame seeds
4. Black pepper Ranch for serving

Put the celery sticks in a bowl and toss with soy sauce Then toss in sesame seeds and toss to coat. Serve with a side of ranch
 

Peach cobbler

Peach Cobbler

Peach cobbler with ice cream

Peach cobbler

Ingredients for peach filling

1. 6 fresh peaches - peeled, pitted and sliced into thin wedges or cut into chunks
2. 1/4 cup white sugar
3. 1/2 teaspoon each of ground cinnamon, ground nutmeg
4. 1 teaspoon fresh lemon juice
5. 2 teaspoons cornstarch

Ingredients for topping:

1. 1 cup all-purpose flour
2. 1/2 cup each of white sugar, brown sugar
3. 1/2 teaspoon each of ground cinnamon, ground nutmeg
4. 1 teaspoon baking powder
5. 1/2 teaspoon salt
6. 6 tablespoons unsalted butter, chilled and cut into small pieces
7. chilled water as needed

Preheat oven to 350 degrees
In a large bowl, combine peaches, with all the ingredients in the filling. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

In a  bowl, combine all the ingredients for the topping and cut in butter using a pastry cutter or your fingers. Add water until just combined.
Remove peaches from oven, and sprinkle or spread the topping evenly all over . Bake for about 30 minutes until topping is golden brown

Serve warm as is or enjoy with ice cream or whipped cream

Deep fried Cod fish

I usually do not prefer deep fried fish. It feels very oily no matter what. But this recipe of deep fried
cod fish has no egg in  the batter and I really like it.
Serve it with coleslaw and you have a delicious dinner.

Deep fried Cod fish 

Deep fried Cod fish 

Ingredients:

1. 3 cod fish fillets cut into 2 inch pieces (about 12)
2. 1.5 cups all purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon each of salt, pepper
5. 1/2 to 3/4 cup milk to make a thinner pancake like batter
6. Oil for deep frying

for sprinkling over fish: 

1. 1 teaspoon each of salt, lemon pepper, garlic powder, onion powder

Wash and pat dry the fish. Mix the ingredients for sprinkling and sprinkle it over the fish on both side andset aside.
Mix all the ingredients for the batter and set aside for 15 minutes.
Heat the oil. Dip the fish in the batter and drop into the hot oil carefully. Fry for 5 minutes on medium and flip and fry fry few more minutes until the fish is nice and golden brown. Drain on a paper towel and enjoy with tartar sauce or ketchup

Nimki

In the olden India there used to be sweet stalls...these are like small mom and pop bakeries which sold savory snacks and sweets. In the evening, during the tea time you could go and get hot snacks and all day long there will be other savory snacks which are great any time. Nimki, nammak para or I don't know the other million names this snack has, but these used to be my family's favorite.

So when my dear brother was visiting I found a recipe for this and made them. They were so delicious and so easy to make.
I will definitely be making them more often

Nimki (Salty snacks)

Nimki (Namak Para)

Ingredients:

1. 2 cups all purpose flour
2. 1/2 cup oil
3. 1 teaspoon salt (or less)
4. 1/2 teaspoon each of kalongi (onions seeds), ajwain
5. oil for deep frying

Add the salt and the seeds to the flour and mix well. Add the oil and mix so that that oil and flour
get incorporated  well together. Add water little by little until the dough comes together. Cover and set aside
for 30 minutes.
Heat oil in  a pan.
Roll the dough about 1/3 inch thick and cut it into cubes.
When the oil is hot, add some nimki to the oil and reduce the heat to medium and fry them until they become golden brown. Drain on a paper towel and enjoy

Mango Coconut loaf cake

Coconut is one of the top favorite ingredients of my family. Any recipe remotely tasting or smelling of coconut will be gobbled up in minutes. So this loaf cake is a natural favorite of my family and its super easy to make. I made it and in the first 10 minutes of its life on the kitchen counter it has already been reduced to half its original size😋

Mango Coconut loaf cake(Cake with mango pulp and coconut)

Mango Coconut loaf cake

Ingredients:

1. 2 cups all purpose flour
2. 1 cup mango pulp
3. 1/4 cup full fat coconut milk
4. 1/4 cup coconut flakes
5. 3/4 cup sugar
6. 1 stick butter softened
7. 11/2 teaspoon baking powder
8. 3 small or 2 large eggs
9. pinch of salt

Prepare a loaf pan and pre heat oven to 350 degrees

Cream together the butter and sugar until smooth. Add one egg at a time and continue to beat. Add coconut milk and coconut pulp and mix well. 

Sift together the salt, flour and baking powder. 

Add half of the dry ingredients to the wet ingredients and mix well. Add the rest and the coconut flake and mix until combined.

Add the batter to the loaf pan and bake at 350 degrees for 50 minutes. Let it cool and enjoy

Thai red mushroom curry

The red and yellow Thai curry pastes you get in the super markets are life savers when you want to make something different and do not have the ingredients like "lemon grass". And when you have these pastes its pretty easy to make Thai curries. By no means I will say they can compete with the real thing but they are still pretty awesome and delicious

Thai Red Curry Mushroom (Mushroom and other veggies cooked in red curry flavored coconut milk)
Ingredients

1. 16 oz button mushrooms sliced
2. 1 14 oz can coconut milk
3. 1 chicken bouillon or substitute water or veggie broth
4. 1 big or 2 small garlic pods chopped fine
5. 1 tablespoon each of oil, red curry paste, fresh squeezed lemon juice
6. 1 zucchini halved length wise and sliced
7. 1 bell pepper (your fav color chopped)

In a pan heat the oil and fry the thai curry paste for a minute or two. Add the mushrooms ad zucchini and fry on high for 5-7 minutes. Reduce heat and add the garlic and bell pepper and stir well. Add the coconut milk and simmer for 10 minutes. Add lemon juice and garnish with cilantro and serve over brown rice

Eggplant and Lima beans curry

Lima beans are one of my favorite legumes and my most favorite curry with lima beans is eggplant and lima beans. This dish is one of the most easily made dishes and the most delicious. And it is so versatile that you can add lamb or shrimp to it and have a meat-ful option

Eggplant and Lima beans curry (Eggplants and Lima beans cooked in spices)
Ingredients:

1. 2 large Chinese eggplants or one Medium American eggplant (peeled) and cubed
2. 1 medium onions chopped
3. 1 tomato chopped
4. 1 can baby lima beans drained
5. 1 teaspoon each of ginger-garlic paste, coriander powder
6. 1/2 teaspoon each of salt, turmeric, cumin seeds, chilli powder
7.  1 tablespoon olive oil

In a pan heat the oil and fry the cumin till they start spluttering. Add ginger garlic paste and fry for a minute. Add tomatoes and fry for a couple of minutes. Add eggplant and all the spices and cover and cook for 10 minutes on medium high. Add lima beans and 1 cup water and bring to a boil. Simmer for 10 minutes. Garnish with cilantro and enjoy