Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Third Anniversary Deserves Something Sweet

My WordPress Notifications informed me that today is this blog’s third anniversary. As a blog that has evolved over time and become what I did not imagine even in my wildest dreams would become, it is time for some celebration indeed. Hence, I decided to do it with something sweet, Rava Laddu.

You might have seen a Boondi Laddu, even a Motichur Laddu but not even in your wildest dreams would you have come across the Rava (Semolina) Laddu… unless you are India, of course. No, your local Indian restaurant or store is not going to carry this delicate sweet. You have got to go online and find the recipe. Since it is a specialty in the city of Madurai in Tamil Nadu, which happens to be my mom-in-law’s hometown, I did not have to go looking for the recipe anywhere.
rava laddooAfter rummaging through my pantry a month ago, she came across a packet of pre-made Laddu mix (that she had made the year before when we visited home) and was slightly horrified bordering on miffed to know that I hadn’t made it yet. So praying to all the deities that it shouldn’t have gone bad, she ventured into making delicious Laddus for snack one day. The Rava Laddu, what can I say about these beauties? Semolina is gently fried until slightly brown and then sugar is added along with cardamom powder. This is sauteed again on gentle heat until golden brown and aromatic. Fried nuts are mixed into this powder, along with a generous amount of Ghee (brown butter) and this mixture is gently molded into small spheres by loving hands.

The result is a very decadent sweet that is extensively made during Deepavali in India. But Amma made it as a snack at home. Can you blame me for making a dinner out if Rava Laddus?
rava laddoo2

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So Cheesy!

I know, I know, that is a ridiculously cheesy (and by that I mean predictable) title, especially for a post about Mozzarella Sticks. But it is 10pm on a very tiring Sunday night and I have only ten minutes to write this post and go back to my Accounts book… out of which I spent five defending the title. So here we go!

I didn’t know that it was possible- to make a guilt free, lighter version of mozzarella sticks. Until I made up my mind to give it a try. So I read up a couple of methods online, like the ones on Skinnytaste and Food Network and decided to go with my own recipe. I just adapted the temperature and time for baking from the websites, took a deep breath and did it. You should also note that this the first time I am making Moz Sticks of any kind so the success was especially awesome.  I don’t want to talk any more but let this picture do the job:

Featuring for the first time on the blog: the hubster pulling an ooey-gooey cheese stick apart !

Featuring for the first time on the blog: the hubster pulling an ooey-gooey cheese stick apart !

Wonderful, isn’t it? Here is the recipe-

Healthy-Gooey Moz Sticks

Ingredients
Eight sticks of low-moisture part-skim Mozzarella sticks (I recommend Sargento)

One egg, whisked

Quarter cup all-purpose flour

Three Slices of whole-wheat bread

Two tsp dried Italian seasoning

One tsp garlic powder

One Tbsp butter

Cookng spray

Marinara sauce for dipping

Method

Freeze the cheese overnight.

Pre-heat oven to 400° F. Gently blend the bread in a food processor. Heat the butter in a pan and add the bread crumbs when the butter melts. Toast it on medium-low until it is golden-brown. When done, mix the seasoning and garlic powder with it. Assemble the flour, whisked egg and bread crumbs in different dishes. Bring the cheese out. Dip the cheese sticks in the flour and shake of any excess. Dunk them in the egg wash completely and finally, roll them in the seasoned breadcrumbs. Arrange on a foil-lined, greased baking tray and freeze for fifteen minutes (this step can also be done the night before and baked the next day).

spary the tops of the Mozzarella Sticks with cooking spray and bake for five minutes. Turn once and bake again for five minutes. I placed my baking tray on the lowest rack and the sticks came out wonderfully. dunk in marinara and eat while it is hot.
mozarella sticksThat took me half hour to write. Who was I kidding when I said ten minutes?!

Serving Size: One stick

Total Carbs: 7g


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Long Weekend Day 2: Veggie Spring Rolls with Soy Dip

This recipe is no rocket science. I stuffed spring rolls wrapper with wilted veggies. It was so darn yum! Perfect for a Sunday evening.
spring rolls2
Saute ginger-garlic paste with scallion whites. Add grated purple cabbage and carrot. Season with Sriracha, soy sauce and pepper. Mix in the scallion greens and Stuff spring roll wrappers. Heat two Tbsps of oil in a wok. Shallow fry the spring rolls, adding more oil as you go.

Mix quarter cup soy sauce, one Tbsp Sriracha, a splash of rice wine vinegar and scallion greens.
spring rolls


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Do You Remember Cup Corn?

Summer sweet corn is here and no one can be happier than I am! I have such great plans for these wonderful kernels of sweetness for this summer and cannot wait to get my hands on them every week. So when I bought them last evening, I already had the perfect starter snack for my sweet corn: cup corn!

cilantro corn

Cup Corn is a very common street food in India and comes in so many versatile flavors, none of which I remember really! So my recipe pick for the day was a pretty much a free-hit since I went with my instincts and literally dropped all the seasoning I thought would jive well together. This is probably why I ended up with a huge bowl of succulent, sweet  corn that was devoured within half an hour of making it! Since I am at the risk of sounding like a glutton, I would like to mention that I had a couple of enthusiastic consumers (one probably more eager than the other. No prizes for guessing who is who, of course) helping me.

Since most of you already know how to steam/cook/roast corn on the cob, here is the recipe for the Cayenne-Garlic Butter Infused with Garlic and Cilantro:

Ingredients:
Half a stick of butter

One Tbsp Olive Oil

Two pods of garlic finely grated

A pinch cayenne pepper powder

Quarter cup cilantro

A dash of lime

One tsp salt

Method:
Melt butter and oil with garlic and cayenne pepper powder on low heat. If you like your garlic well cooked, let it go for five minutes. I love the taste of fresh garlic so I cook it for two minutes. Add the cilatro (save a Tbsp for later), salt and squeeze in the lime. Pour the butter in a shallow pan if you are leaving the corn on the cob. Turn them a few times to coat. I removed the kernels from the corn so I pored the butter over the bowl of corn and mixed it well. Garnish with the rest of the cilantro. Done!

This makes enough butter for four ears of corn.

Serving Size: One ear of corn

Total carbs: 17g

With dressing: 20g


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Coffee-time Craving: Cinnamon Coffee Muffins

When life gives you lemons, make lemon meringue pie. When it gives you cinnamon, save it up for a rainy day and make cinnamon muffins for coffee-time!

This recipe has been doing its rounds on the blogsphere but I decided that I need to get my hands on it only after reading it on TheCookingChook‘s blog (who in turn found it on Can You Stay for Dinner). Since I fancy myself to be a “creative” cook, I HAD to go and alter the recipe, of course. But surprisingly, it worked!
cinnamon coffee muffins2So come coffee-time and a very rainy city, I treated myself to the ultimate snack: coffee and cinnamon muffins! The hot coffee and the warm flavor of cinnamon in my sweet-treat were the ultimate combination to munch on as I watched the rain make its patterns on my windowpane. So here is my version of the muffins:

Cinnamon Coffee Muffins

Ingredients:
1 cup wheat flour

3/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp ground all-spice

1/2 tsp ground cinnamon

1/3 cup vegetable oil

3/4 cup packed brown sugar

1 large egg

3/4 cup milk

For the topping-
1/4 cup melted butter

1/3 cup granulated sugar

1 Tbsp ground cinnamon

Method:
Preheat the oven to 350º F (180º C). Sift the dry ingredients together in a bowl. Mix the wet ingredients in a separate bowl. Whisk so that the egg and the oil are all mixed together. Fold the dry ingredients into the wet in batches and make sure they are well combined. Grease 12 muffin cups and divide the batter among them. Bake the muffins for 20 minutes. While that is happening, melt the butter and mix it with the sugar and cinnamon on a plate for the topping. When done, knife the muffins out of the pan while they are hot. Gently roll them in the topping. Be generous! Let them cool on a wire rack.

The wheat flour gave it a nutty taste that I very much love and by replacing normal sugar with brown, I enhanced the taste of the spices in the muffins. One of these days, I’ve got to try a sugar-free version of this because something tells me that my fellow caffeine loving mother would love it!

You could probably bake this in a cake pan or a brownie tray. Those are my plans for the next couple of times! Oh, we are going to be very happy together, these muffins and I.
cinnamon coffee muffins

 


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LH Goes Healthy… For A Day

Healthy eating, my gym trainer back in India used to point out everyday, is more vital than a strong work-out routine. I would give him a well-practiced nod and move on to my cardio exercise but today I concur. Honestly, I’ve never given unhealthy eating a chance in my life because I was never fond of fried snacks and such. But after the relocating, I found myself in charge of the kitchen and the menu and hence had to concoct a steady, wholesome food plan that would neither make anemia patients out of us nor send us off into a carb dizzy. Hence, apart from a rare fried-Appalum on the menu and a semi-occasional pizza night, we pretty much skipped the generally unavoidable binge eating schedules. This brings me to today.

Evening snacks are a part of our regime, when you have a hungry person coming home to you after a long day at work, you cannot help but make it a point to get something good ready for them to eat and today being Friday, I was in the mood to make something fun, light and delicious just to get the weekend going on the right track. So I had my guidelines laid out for me just because I love challenges:

I wanted to use up the fresh basil I grabbed from the store yesterday. Since Pasta is a complete no-no for an evening snack, I decided to make a sandwich. The last time fresh basil found its place in my pantry, I made Tomato-Moz-Basil sandwich hence, I eliminated it citing reputation. What is the most obvious but awesome dish you can make from basil? I made a pesto with cashew nuts.

Pesto, weirdly, is something I associate with Chennai. A regular patron of Anokhi’s Eco Cafe, the first thng that would welcome me at the store used to be the fresh green aroma of their pesto and feta sandwich. Though I did not know back then that it was basil’s perfume, I recognized it with joy after coming to US and started cooking with the herb.

Now, I know there are a gazillion methods and variants to making the basic pesto out of basil but I improvised mine from Giada’s method and here it is:

Ingredients:

A bunch basil

Quarter cup good extra-virgin olive oil

Three cloves of garlic

A hand full of cashew nuts

Salt and pepper to taste

Method:

Blend the basil, garlic, cashews, salt and pepper. Running the blender on its lowest speed, open the top of the container and slowly trickle in the olive oil until it is finely blended, else the oil will stand out.

After making the pesto, my obvious choices of ingredients for the sandwich were tomato and feta, both of which I had in my pantry. The tarty taste of tomato and the salty pungent taste of the cheese go artfully together with the pesto. The store-bought bread lounged beautifully on the counter top and I ended up not missing my bread.

Going back to my story, at Anokhi, their sandwiches were always served with a scanty side of fries. Since this only gave me the luxury to peck at them, today I wanted to go all out and serve a good portion of it. “Fried” is not a very healthy route so I decided to make healthy oven-baked potato chips. This recipe consumes less than 1/4th the amount of oil frying does and also lets me use the oven, so double yay!

Here is how I made the potato chips:

Ingredients:

3 medium-sized potatoes (I used Idaho since we love the bite the skin gives) washed and dried

Less than a quarter cup olive oil (or vegetable oil)

Generous amount of salt to sprinkle on top

A teaspoon dry Italian (or any other) seasoning

Method:

Using the slicer blade on a box grater, slice the potatoes into thin rings. Pat them dry thrice just to make sure you have extracted all the water from the vegetable. Turn the oven on to 375 F (190 C). 

Mix the oil and seasoning in a big bowl. Toss the potato slices to coat evenly. Line a


baking sheet with parchment paper (or i
n my case, aluminum foil) and spread the potato slices on a single layer. This may take up two baking sheets. Bake in the oven for 10 minutes, bring it out, toss and bake again for 10 minutes. Make sure you peep in regularly to avoid the thinner slices from burning.

You can turn the oven to broil in the end for two minutes to get that golden-brown finish. Let the chips cool down. Sadly, my potatoes had a tad too much water content in them, thanks to American farming hence they turned out to be on the chewier side but if you find nice, firm taters, take advantage and make the chips!

The mister loved the unexpectedly wholesome snack and I enjoyed cooking up a party. Hence, I deem this a Win-Win situation!