Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Advertisements

Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

Mother’s Day Tablescape

Mother’s Day is to tomorrow. I’m sharing an easy, inexpensive and pretty table setting that dad and the kids can put together in a jiffy. Plus, mom doesn’t have to worry about her favorite collectibles chipping :)).

My grandmother, mother and all my aunts are in town this weekend and my husband and kids have invited everyone to an informal backyard barbecue to celebrate Mother’s Day. I am looking forward to spending the day with 5 generations and hope to get some good photos as I won’t be in charge of cooking.

Mother's Day Tablescape

(Please ignore the fact that I forgot to place a napkin on the right side place setting :-0)

Now for setting the table:

STEP 1: Buy or pick flowers and set aside.

STEP 2: Spread a tablecloth or table runner (use a dupatta or scarf or even a folded bed sheet) on the dining table.

STEP 3: Set the plates, cups, napkins and flatware as needed.

STEP 4: Fill empty bottles from around the house with water- different heights and sizes add interest to the table – and place cut flowers in them (I have used empty single-serve wine and soda bottles). You can use jam bottles, water bottles, or even water glasses.

STEP 5: Place a few candle holders in between and use tea lights, pillar candles, or a combination of both.

STEP 6: Watch mom’s face light up at the sight of the pretty presentation.

STEP 7: Watch dad’s face light up because he scored major brownie points :))

Mother's Day Tablescape

Mother's Day Tablescape

Mother's Day Tablescape

Mother's Day Tablescape

Mother's Day Tablescape

PIND

A beautiful spring evening, cool breeze, distant voices, soft sounds of instrumental music & the fragrant aroma of Indian food wafting out to the sidewalk…. for a minute I was transported back to my days in India when our entire extended family would go out to dinner. That was exactly how I felt when I walked up to Pind Indian two weeks back.

PIND Indian Cuisine in Ashburn, VA is a new Indian/Pakistini restaurant quite unlike others. Walking into the restaurant, we were pleasantly surprised by the modern industrial-style decor with an Indian touch. As the hostess walked us to our seat past the open well-stocked bar, the paintings on the wall caught our eye. Large colorful and modern depictions of Indian vignettes line two walls in the back of the restaurant.

 Drinks first: the bar menu had Indian beers including one that was gluten-free & organic! Amongst the interesting cocktails, I enjoyed the Punjabi Pom-Pom – a combination of gin, Grand-Marnier, pomegranate liquor & juice, soda & mint.

Wine List

Indian Summer – Rum + Pineapple Juice + Orange Juice

Gluten-free & Organic Beer

Gluten-free & Organic Beer

 (Photos: http://www.Facebook.com/Pindindian)

Rather than the standard papad platter, complementary naan with a trio of dips – sweet chutney, raita & mint chutney- was brought to the table by friendly (and good looking!) staff.

IMG_5999

Naan with sweet chutney, raita & mint chutney

The Tandoori sampler included lamb kebab, chicken tikka and mint chicken kabab on a bed of colorful grilled vegetables. The meat was tender & moist; the spices more suited to Western palates. South Asian & heat-loving diners might want to ask for extra spicy. Between two adults and a 11-year old, we should have probably ordered another serving.

IMG_6001

Tandoori Sampler

All Tandoori dinner entrees came with sauteed veggies & a choice of Tangy Mango (mild), Tikka Masala (medium) or Spicy Curry (hot) sauce. Taking into consideration the appetizer platter, my husband asked for extra -spicy on his Garlic-Herb Salmon. We were told it wasn’t possible but were very graciously offered a complimentary side of extra sauce for dipping. The salmon was well marinated and cooked just right.

IMG_6005

Garlic-Herb Tandoori Salmon

My son & I ordered a regular & a garlic naan with lamb-mushroom curry. The meat was succulent and well marinated. The sauce – while not spicy – was flavorful. The naan – both plain & garlic – was fluffy and cooked to perfection; no doughy insides or charred exterior. Just delicious!! Between the naan, rice & curry, we had more than enough for an adult and a pre-teen with a healthy appetite.

Lamb-Mushroom Curry & Garlic Naan

Lamb-Mushroom Curry & Garlic Naan

We would have liked to order a side of Hyderabadi dum biryani, but were told that since it wasn’t often requested (the cuisine is more Punjabi / North Indian), it wouldn’t be possible. I must stress again that the staff was very courteous in accommodating and addressing requests. We were told that the chef and owners had operated Charlottesville, VA’s Milan Indian Cuisine for many years before branching out to Northern Virginia.

Dessert was a tough choice between Mango Mousse cake and Malai Kulfi. We finally stuck with the familiar. The kulfi, while full of flavor was more icy than creamy. But the drizzle of mango sauce made for interesting presentation.

IMG_6010

Malai Kulfi with Mango Sauce

With Indian restaurants in the area becoming  dime-a-dozen, Pind definitely has some stiff competition, especially in terms of menu prices. But taking into consideration that it is one of the few finer places to dine when you want Indian food, has friendly wait staff, and includes a modern twist on many staples of Indian menus, it was definitely worth a visit. Ample parking is available just outside and the noise level was not over-whelming. It’s definitely on our list to revisit often.

For more information on PIND, check out http://www.pindindian.com/

DISCLAIMER: The reviews found on this blog are truthful and honest opinions based solely on my personal experience. I have not been compensated or encouraged in any way, nor am I employed by the companies reviewed to write a positive or negative review. 

If you have any questions or comments, please contact me by sending a message on http://www.Facebook.com/HolyKhao

Eggless French Toast

With Mother’s Day around the corner, I thought I should share some breakfast-in-bed ideas that dad and the kids can whip up easily. This recipe is a change from the usual pancakes /PBJ / store bought muffins, etc. They can be made either savory or sweet, and are vegetarian. The basic recipe idea comes from both my grandmother & Show Me The Curry, and I have adapted it to suit our tastes.

Eggless French Toast

Eggless Savory French Toast

  • 1/2 cup besan (chickpea flour)
  • 1 Tbsp rice flour
  • 1/8 tsp baking soda
  • 2 Tbsp fine sooji (if all you have is regular sooji, give it a quick whir in the blender)
  • 2 Tbsp yogurt
  • 1/2 tsp cumin powder
  • 1/2 tsp green chilli (finely minced) OR chilli powder
  • 1 Tbsp cilantro (finely chopped)
  • 1/4 tsp ginger paste (optional)
  • 1/2 – 3/4 tsp salt (to taste)
  • 1/2 cup water
  • 4-5 slices of day-old sandwich bread

Eggless French Toast

[Here’s my grandma making french toast 🙂 ]

1) Sift together besan, rice flour & baking soda into a flat-bottomed wide dish.

2) Add all the other ingredients (except bread) and stir well till no lumps are left. (Add a teaspoon or two of extra water only if absolutely necessary to make the paste smoother.)

3) Place your griddle / shallow frying pan on medium heat to preheat.

4) Soak each slice of bread in the besan mixture for a few seconds on each side.

5) Lightly grease the griddle and cook the bread on medium-low flame, flipping over as each side is crispy and golden. Add a few drops of oil around the bread as it cooks on each side to keep it from getting dry.

Alternately, add a teaspoon of butter on the griddle and cook the bread in it – it’s delicious!!

6) Repeat till all slices are done and serve with ketchup / hot & sweet sauce.

Eggless Sweet French Toast

  • 1/2 cup besan (chickpea flour)
  • 1 Tbsp rice flour
  • 1/8 tsp baking soda
  • 2 Tbsp fine sooji (if all you have is regular sooji, give it a quick whir in the blender)
  • 2 Tbsp yogurt
  • 1 1/2 Tbsp sugar
  • 1 tsp vanilla / cinnamon powder / orange zest

1) Follow the same cooking method as above.

2) Serve the toast topped with maple syrup, fruit slices, or jam.

Serve MOM these French Toast slices with Blueberry Yogurt Parfait (click here for recipe) and hot tea or coffee.

Blueberry Yogurt Parfait

Blueberry Yogurt Parfait

 

For regular French Toast recipe, click here.

Read my Mother’s Day post from 2014 for instructions on how to make a Cupcake Bouquet.

These French Toast slices will keep well for lunch boxes too – just add a side of veggies and fruit for a complete meal.

Eggless French Toast

 

Blueberry-Yogurt Parfait

Blueberry Yogurt Parfait

As you all know, breakfast is the most important meal of the day! Most of you have also probably come across multiple sources that state that starting your day with a healthy & nutritious protein-rich breakfast is the key to feeling energetic, controlling appetite, reducing snacking, and staying slim. Protein-rich breakfasts have shown to regulate blood sugars and reduce late afternoon cravings for sugary and unhealthy snacks, and I can personally vouch for it. But if you are like me, meat in the morning is not appealing and eggs are not an option due to allergies. Greek yogurt to the rescue!! With around 200 calories & over 20 gms of protein per cup, greek yogurt is an easy, tasty and portable breakfast or snack item.

Blueberry Yogurt Parfait

The Blueberry-Yogurt Parfait is so simple to make and can be assembled ahead of time. Just top with granola before eating. Use the fruit of your choice and customize quantities to suit your needs. If Greek yogurt is not available, you can use hung yogurt (recipe below). Make a few of these in resealable containers and store in the refrigerator for a quick grab-and-go snack or breakfast. My husband & kids love it too!

Blueberry-Yogurt Parfaits

  • 1 cup greek yogurt (plain or flavored) – [use hung yogurt if greek yogurt is not available – recipe below]
  • 1 cup fruit of choice (berries, banana, mango, peach, etc.)
  • sweetener of choice (honey, sugar, agave, etc) – optional
  •  1/2 cup granola (Click here for stove-top granola recipe.)

1) Take 2 resealable containers and layer each with 1/4 cup greek yogurt on the bottom.

2) If using sweetener, drizzle a teaspoon on the yogurt.

3) Top with 1/4 cup fruit.

4) Repeat yogurt, sweetener, fruit.

5) Just before eating, top with granola. Stir and enjoy. (Click here for stove-top granola recipe.)

 

To Make 1 cup Hung Yogurt

 1) Line a strainer/small colander with a large clean piece of muslin cloth and place the strainer over a deep bowl.

2) Pour 2 cups of regular yogurt onto the muslin cloth.

3) Bring the ends of the muslin together and make into a bundle.

4) Hang the bundle from the faucet / knob with a dish to catch the whey dripping.

5) Leave undisturbed for 3-4 hours till all the water is out. Creamy hung yogurt is ready.

6) Flavor with sweetener if needed and stir well.