Tangy Instant Tomato Pickle

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

Ingredients

• 1.5 kg tomatoes
• 1/2 cup salt
• 1/2 cup red chilli powder
• big lemon size tamarind
• 1 tsp turmeric powder
• 2 tbsp + 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 cup til oil (sesame oil)
• 1/4 tsp hing

( Click all images for enlarged view )

Method

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....

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Sinampalukang Kambing (Goat Meat in Tamarind Soup)

It's my post for Kulinarya Cooking Club's April theme, and it's kind of my first post for the club since I got invited to join the group about two months ago. All I did was read and drool over the other posts while trying to find time to make mine, and finally I did, just in time for this month's theme: Decadence.
I must admit that when I first read it, I thought it had something to do about

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NO FAIL HASHBROWNS FOR THIS WEEKEND

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.

3 cups Simply Potatoes (see note below)
¼ cup very thinly sliced green onions (optional)
1/3 cup all purpose flour
1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)

I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).

Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.

Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this: Fry patties for 4 minutes, per side, or until they are golden brown and crispy.
Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.

NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.

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Kiddie Mini Pizza Squares

It's one of those days when my brothers kept dropping hints that they want an afternoon snack that's different from the usual sandwich or chips. Throughout the afternoon they have been consistently opening the fridge, browsing the pantry, and yet they look so defeated despite the many options available to them. So I made some kiddie pizza squares the way my sis and I used to toast inside the

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Brooklyn Pizza in Midtown

Before graduation, we were in Robinsons Ermita. I totally forgot about this, so it's a backpost. After spending around two hours playing games and singing our lungs off over at Timezone and Tom's World in Midtown, we found ourselves hungry and scouring for food. But Almon Marina is full, and I can't even get close to my favorite Norwegian salmon, so we decided to just have a late afternoon snack

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Drumstick Leaf Paratha & Cucumber Peanut Dip

( Click for enlarged view )

I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

• 2 cups wheat flour
• 1/2 cup chopped onions
• 2 cups chopped drumstick leaves
• 1/4 cup chopped cilantro (coriander)
• 1/2 tsp amchur (dry mango powder)
• 4 green chillies
• 1/2 inch ginger
• 1/2 tsp cumin (jeera) powder
• 1 tsp oil
• oil to shallow fry the paratha
• salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

• 1 cup grated cucumber
• 1 cup curd
• 1 tbsp roasted peanut powder
• 1/2 tsp mustard seeds
• 1/2 tsp grated ginger
• 2 chopped green chilli
• 1 spring of curry leaf
• pinch of hing
• salt to taste
  
  

( Click for enlarged view )

Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

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MEAT LOAF FOR TWO

Whether you are cooking for two because you are empty nesters, or newly weds, there are certain favorite family recipes that simply make more food than we need. Meat loaf is one of those recipes that I've made (for a crowd) for years, but seldom make it these days because I'm left with to much extra. So, with a little tinkering, I've come up with an excellent meat loaf for two recipe and, I'm happy to say, meatloaf is back on the menu.

It's called "meatloaf for two" but, in reality, since it is made from half a pound of ground beef, you can easily serve two and still have enough for a nice meatloaf sandwich the next day (always a good thing).
MEAT LOAF FOR TWO
½ pound of lean ground beef (90% lean)
3 tablespoons chopped onion
1 egg
1/3 cup saltine cracker crumbs (fine)
¼ teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin powder
¼ teaspoon black pepper

Mix all ingredients and shape into two oval patties (or loaves). Place them on a flat baking sheet (spritzed with cooking spray), a few inches apart (make sure the baking sheet has a lip, so any meat juices won't end up in your oven. Brush with meatloaf glaze and bake at 350 for 35-40 minutes.

MEATLOAF GLAZE

¼ cup ketchup
2 tablespoons brown sugar
¼ teaspoon worcestershire sauce
½ teaspoon ground mustard powder
few drops of liquid smoke (optional)

Whisk together and completely cover the meatloaves (use all of the sauce).

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Chicken and Ham Pinwheel Bites

I saw these really cute pinwheel cookies today at a local bakery, and I got inspired to bake some at home, only to find out that we're out of flour. I didn't want to go out into the terrible summer heat again, so I looked at our fridge and decided to make these instead. Aren't they so cute? I bet kids would love to have this for their baon. I know I would! Oh, I forgot, I just graduated. *sigh*

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Punjabi De Beer Chaas

( Click image for enlarged view )

Its been ages I have blogged as I had some urgent commitments which is keeping me away from the computer. But believe me I am missing all your wonderful posts and will try to catch up soon.

Last week we were shopping around and we had a wonderfull punjabi beer !! at one of the dhabas in chennai. Mint chaas which is also popularly known as the beer of punjab which I noticed in a popular dhaba.

Curd is blended with spices which give it a very unique flavor and truly a perfect thirst quencher. I am sure you would love it too.

Ingredients

1 cup fresh plain yogurt (curd) 3-5 % fat

1 tbsp chopped cilantro (coriander)

2 tbsp chopped mint leaves

1 finely chopped green chilli

1/2 tsp cumin (jeera) powder

a few mint leaves (phudina) for garnish

salt to taste

( Click image for enlarged view )

Method

Blend all the above ingredients in a blender (or mixie) till smooth, then add 1 cup of water and blend for another minute. Put it in a refridgerator for minimum 30 minutes

Pour into individual glasses, garnish with mint leaves and serve chilled

Note: You can serve immediately without refridgeration with additon of ice cubes . I prefer refridgeration as the spices will infuse more and give a superb flavor.

Linked to Hearth and Soul hosted by a moderate life

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Vanilla Hearts Pudding

I have always loved vanilla pudding in its creamy, milky goodness. It's one dessert that never fails to pick me up even in the bluest days and worst moods I'm in, and right now I could use some comfort food to drive me from insanity with this terrible summer heat. It's easy, it's a real comfort food, and it's best served when chilled. What's even better is that Alex is coming over to share this

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A Simple Graduation Dinner

Alex and I both had our hair cut really short because of our school policy for our graduation. We don't want to have our hair cut on the spot by our clinical instructors now, do we? :) I am so happy I can't help but share this with you guys right now. We finally made it past college, and we are gearing up to face the real world! I hope you guys can welcome us there! :)
Anyway, we had a simple

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The Free San Marino Healthy Recipe Book

I took the photo above while browsing the online recipe book of San Marino as a promotional tactic for their outstanding product, San Marino Corned Tuna. No, I am not a fan of the product. In fact, while my sister can eat San Marino all day long, I actually prefer Century Tuna over them. But I tasted their tuna paella and oh, I am almost tempted to do the switch!

Anyway, I really, really love

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Layered Beef and Potato Bake

Very much inspired by Pinoy Cook's turkey, duck, and potato bake, I went on to cook this extremely heavenly baked dish composed of potatoes and beef. I actually only adapted the idea of layering potatoes with leftovers, and from what I can see, we have a totally different recipe. As far as I know, my version was a spicy, beefy goodness that you can compare to a generously stuffed lasagna, and is

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SWEET DINNER ROLLS FOR EASTER

This is an "oldie, but a goodie" recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead of the holidays, partially baked and then just tossed in the oven, to finish baking, just before the big dinner. They are delicious, easy to make and freeze beautifully.
½ cup warm water
1/3 cup white sugar
1 teaspoon salt
½ cup warm milk
1/3 cup soft butter
1 package of dry yeast (see note)
1 egg (room temperature if possible)
3¾ cups all purpose flour

Heat the water and milk until warm (I use the microwave). Put it into the large bowl of a stand mixer and stir in the sugar and yeast. Let it sit for about 10 minutes (it should get foamy). After 10 minutes, add the salt, butter, egg and 1 cup of flour, mix well.

Continue adding the rest of the flour, ½ cup at a time. Stop your stand mixer every once in a while and scrape down the inside of your bowl and turn the entire dough mixture over (this insures that all of the flour gets mixed in completely & evenly).

Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and spritz the top of the dough (a little) with more cooking spray (so the plastic wrap doesn't stick to the dough). Cover the bowl with plastic wrap and place in the warmest part of your kitchen for an hour to raise. Keep in mind that marble counters are not the warmest place to keep your bowl of dough.

After an hour, or after the dough has doubled in size (whichever comes first), push the air out of the dough with your hands. Roll out 12" "ropes" of dough and tie a knot in the middle, like this:

To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside of the original knot, place in greased muffin tins. They will look like this:
Spritz the top of the rolls with (just a little) cooking spray and cover with plastic wrap again. Let them raise until they are double in size (35-45 minutes).

If you want to partially bake them (they will be like brown & serve rolls), bake in a preheated 325 oven for 10 minutes. Remove from pans and cool completely (then freeze). When it is time to use them, defrost them for about 15 minutes, then bake in a preheated 375 oven for about 8-10 minutes.

If want to bake them right away (after they have risen in the pans), bake in preheated 350 oven for 12-15 minutes (depending on how hot your oven runs, just keep an eye on them after 12 minutes).
NOTE: I buy bulk yeast, so, when a recipe calls for a package of yeast, I just use a tablespoon (that is a little extra, but works well).

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Play for Free and Give Rice to the Poor

It's the season of Lent, and what best way to spend this time than to give back to others. With the war that's been going on, and the calamities and disasters that God has brought upon us for our sins, many people have lost their homes, their jobs, and their loved ones. In this state, the only thing that can save them is a prayer from all of us.
But we can do even better by giving them food and

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Tuna-Cucumber Sushi Roll

These tuna rolls turned out to be a favorite afternoon snack by my brother. Though I prefer using fresh tuna over canned ones, my dad very seldom buys fish so I have to make do with these. After all, I still have leftover nori sheets from making the tamago nigiri last week, and I don't want them to go to waste.
The tuna filling has a spicy and herby flavor which complements the crisp cucumber

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CHILI ON CORNBREAD WAFFLES

I saw a television commercial, recently, for chicken and waffles and that started me thinking (dangerous I know). Chili and cornbread were on the menu for dinner, so... I thought, why not serve the chili over cornbread waffles? It was VERY good and such a fun change!!

CHILI

1 pound lean ground beef
½ cup of chopped onion
1 clove garlic minced
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano
¼ teaspoon black pepper
6 ounce can of tomato paste
4 cups beef broth (not bullion)
1 tablespoon sugar
¼ teaspoon dry red pepper flakes (optional heat)
1 15 oz. can red kidney beans
1 15 oz. can white kidney beans

Brown the ground beef and onions and drain well. Add everything else, stir well and cook in crock pot on high for 4 hours.

CORNBREAD WAFFLES

I am not a big fan of commercial "mixes", but there is one that I always keep on hand (because it is tasty and inexpensive) and that is Jiffy Cornbread Muffin Mix (here in Alaska they are 59¢ a box). Here is my version of a cornbread waffle. It is a little soft and cake like when it comes out of the waffle maker, so I let them cool for a minute or two (they retain their heat well) on a baking rack so they hold their shape better, but they are SO tasty.

1 box of Jiffy Cornbread Muffin Mix (8 oz.)
¼ cup melted butter
1 can creamed corn
1 egg

Mix everything and bake in waffle iron.

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Barbecue Garlic Chicken Wings

When I make barbecue chicken, I often do it on the stovetop instead of over hot coals. But even stovetop barbecue can be as good as their grilled counterparts when you let the sauce thicken and char a bit. The result: thick sauce clinging to crisp chicken wings in its sweet saucy goodness. Here's what it looks like before the sticky sauce, slightly charred, golden brown goodness:

Barbecue

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Overstuffed Tamago Nigiri

It's one of those days when I get so bored that I tend to play with food. No, it's not the bastardizing kind, but the one where I deviate from the traditional way of preparing food and play dress-up like a little girl. ♥ I must tell you that the green chili strips you see in the photos are finger chilis. They're not too spicy but provide just enough spice to perk up your taste buds.

Tamago

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Choco Lava Cupcakes

After the fudge brownies, I was back in the mood to bake, and accompanied by my sous-chef Alex, we baked a batch of choco lava cupcakes with candy sprinkles! If you're wondering why they're called choco lava cupcakes, it's because the center is filled with a large chocolate chunk which leads to the sunken cupcake centers.
I got the idea from my sister when she baked a batch of dulce de leche

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Soft Fudge Brownies

There are times when Alex brings about his surprisingly sweet sweetness♥. I wasn't feeling well for a couple of days already, and I have been craving for something decadent but I can't tell him what it is exactly. I can't bake either, because the heat of the oven will drive me further into sickness, so he offered to do most of the baking. 
I have a written down recipe of brownies which I found

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RED RICE

I am on a never ending search for good side dishes. This is one of my favorite "go to" recipes for seasoned rice. It is FULL of flavor and goes well with just about any choice of meat dish. It is especially handy for a potluck or buffet since it can easily be doubled/tripled and remains tasty at room temperature. We take this with us (already cooked) when we go camping, since it reheats nicely and really "rounds out" those campfire masterpieces Hubby grills. 1 cup raw white rice (not instant rice)
2 tablespoons canola oil
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup
1 red bell pepper chopped
1 cup red kidney beans

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another ½ cup of water. Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 20 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve. NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

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Tender Pork Teriyaki Don

My dad bought a ton of pork tenderloin from the market yesterday, and I thought I just had to cook some for our packed lunch today. So far the school cafeteria still serves greasy and really salty food and I don't want us to touch those food in any way. And what's better is that I found this recipe in a Yummy Magazine issue Alex bought for me.

If you don't have pork tenderloin, here's a trick I

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CHOCOLATE MAGIC SHELL

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on ice cream).
NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.

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A Veneto Pizzeria Ristorante in Aguirre

A cousin of mine went home from Malaysia for her daughter's primary school graduation. And you know how Filipinos are to celebrate every milestone with a nice family dinner outside, having good conversations without worrying about cooking the food for a large group.


My cousin got to pick the place, of course, and we ended up in the bustling food neighborhood of Aguirre in BF Homes. Perhaps a

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Cookie S'mores!

I remember the humongous bonfires we had in high school during a late night science camp. We camped in school, had fun doing games, sang Spongebob's Campfire Song (yes, those days were geeky fun!), viewed the stars, and roasted marshmallows, hotdogs, and tilapia on the huge bonfire made by our jannitors right in the middle of Manila Science High School. Good ol' alma mater. Too bad no one

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Yummy Food at the Best Food Forward Event!

I couldn't eat dinner anymore from being so full from the tons of food we bought and tasted (free samples!) from the food fair in Bonifacio Global City. Alex has been constantly enticed with almost every product in there, and we ended up buying a lot. My camera ran out of battery even before we were able to take our picture, and I wasn't able to take photos of more than half of the stalls in the

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The Famous Pugon-Roasted Asado

Ever since I saw the tarp of Panciteria Lido Cocina Tsina along Alabang Zapote Road saying "Coming Soon!", I was so excited since their other branch is in Binondo. I have always wanted to eat there, but the traffic in Taft Avenue is incredibly tiresome and time-consuming. I made a promise to myself that once the Las Pinas Branch is open, Alex and I will eat there indefinitely. 
A little fact

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