Mayo Biscuits

These are the only biscuits the cookie-monsters beg me to make.

These mayonnaise biscuits are very easy to make and extremely versatile. Cheese or herbs can be either sprinkled on top before baking or mixed right into the batter. They come out light and fluffy all the time.

Mayo Biscuits
(Makes 15)

Ingredients:
6 tablespoons mayonnaise
1 cup milk
2 cups self-rising flour OR

1. 2 cups all purpose flour minus 4 teaspoons
2. 3 teaspoons baking powder
3. 1 teaspoon salt

Directions:

• Preheat the oven to 400 degrees. Lightly grease baking sheets.
• In a large bowl, shift the self rising flour or the substitutes. Stir the flour with milk and mayonnaise until it is just blended.
• Drop by spoonfuls onto the baking sheets.
• Bake for 12 minutes or until the biscuits are golden brown.

Note:
- If you do not have self-rising flour just use 2 cups all purpose flour and remove 4 teaspoons from the 2 cups of flour. Then mix in 3 teaspoons of baking powder and 1 teaspoon of salt.
- I like to sprinkle the biscuits with thyme, crushed black pepper, or crushed red chili flakes right before baking them.

Recipe from:
AllRecipes.com

Crisp Garlic Potatoes

Thing 2 loves these potatoes. They are crispy on the outside and tender on the inside; a perfect combination of textures.

This recipe was originally intended to be made with Yukon Gold potatoes. I used regular potatoes because my kitchen was out of Yukon Gold. Nonetheless, they came out scrumptious. I must say I devoured most of them myself. At first I thought the potatoes may be too "garlicy" but the garlic was not at all overpowering. It blended in well with the potatoes. I just love the texture and overall taste of the potatoes; I will be making these often.

Crisp Garlic Potatoes
(Serves 8)

Ingredients:
1/4 cup extra virgin olive oil
5 halved potatoes
6 thinly sliced medium garlic cloves
2 tablespoons finely chopped parsley
Salt & pepper to taste

Directions:

• Preheat the oven to 400 degrees. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the potatoes on the baking sheet, cut side down. Bake for 25 minutes, or until the cut side is crisp and golden. Turn the potatoes and cook for another 20 minutes till the potatoes are golden in color and cooked inside. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned. [Do not let the garlic get too brown or it will be bitter]
• Pour the garlic and oil over the potatoes, add the parsley and toss.
• Season with salt and pepper and serve warm.

Notes:
- The original recipe instructed to cook 45 minutes in the oven without turning the potatoes. I like mine evenly colored and crispy which is why I turned them halfway through.

Recipe from:
Food & Wine Magazine. 1999 Food & Wine. New York: American Express Publishing
Corporation, 1999.

Aloo Vada / Bonda (Potato Fritters)

Thing 2 loves to help me make Aloo Bondas and it's a favorite of all three cookie-monsters.

Aloo (which means potato) Vada or Bonda are spiced and cooked mashed potatoes which have been deep fried in a gram flour batter. They serve as a great snack or appetizer accompanied with tea. The little ones love to eat them with ketchup and hot sauce but they also go great with chutneys.

Aloo Vada /Bonda

(Makes 15 medium bondas)

Ingredients:
For the Filling:
4 medium potatoes
2 tablespoons oil
Pinch or 1/4 teaspoon of mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon pureed or grated ginger
9 chopped green chilies
10 chopped sprigs of cilantro
1/2 teaspoon turmeric powder
1 small chopped onion
Pinch of hing
1/2 teaspoon lime juice
Salt to taste



For the Batter:
1 cup gram flour (besan)
1/4 cup rice flour
Pinch of cumin seeds
Pinch of whole coriander seeds
Pinch of baking soda
1/2 teaspoon chili powder
Salt to taste
Lukewarm water
2 tablespoons of hot oil


Directions:

• Peel the potatoes and cut them into large cubes. Bring them to a boil over medium heat till they are soft.
• In a separate pan, add oil and mustard seeds. Once the mustard seeds begin to crackle, add cumin seeds. Once the cumin seeds crackle, add ginger and let it cook for 2 minutes.
• Add green chilies, cilantro, turmeric, and salt. Follow it with onion and hing and let it saute for 3minutes.
• After the onions are sauteed, mix in the potatoes and cook 4-5 minutes. Sprinkle the mixture with lime juice and let it cool.
• After the mixture is cooled, shape them into round balls. Let them stand for 10 minutes so that they retain their shape and become firm.

• Heat oil for deep frying.
• In a bowl, mix all the ingredients for the batter withholding the oil. Add enough water to keep the batter slightly runny and thick.
• Once the oil is heated, add in 2 tablespoons of the oil from the pan into the batter and mix.
• Fully coat each of the potato balls and deep dry until they are golden brown in color.
  

Notes:
- When making the filling, the pureed ginger will splatter. You can always use finely chopped ginger instead. I like to use the puree so that the little ones do not find pieces of ginger in their vadas.
- This recipe is very spicy. Just use fewer green chilies for a milder spicy flavor.

Adding hot oil to the batter was a tip I received from someone who claims it softens the cooked outer crust of the vada. Personally, it worked for me when I tried it. My previous vadas would crack open during frying, leaving my oil filthy with potato filling. I was very delighted today because they didn't crack and came out perfect. The little ones also congratulated me on this success.

~Critiques~

Question: "So how were the aloo vadas?"
Thing 2 gives a nod of the head due to the inability to comment with her mouth full.
Thing 3 comments "Deli-ci-ous!" which was then followed by a dance

Moroccan Lentil Soup

Thing 3 absolutely loves Moroccan lentil soup. He gives me his dimpled smile and his eyes twinkle whenever he hears it's for lunch.

This recipe is my concoction of Grace & Mae's original recipe on Allrecipes.com. Although it's titled "Moroccan" lentil soup, it contains mostly Indian spices such as Garam Masala. For a more authentic Moroccan taste, just substitute the Garam Masala for Rus Al Hanoot which is a blend of Moroccan spices. The recipe also calls for garbanzo beans but I like to use kidney beans instead to keep the soft texture of the soup constant. Serve alone or with bread for a very filling and wholehearty meal.

Moroccan Lentil Soup

Ingredients:
2 tablespoon oil
2 chopped onions
5 cloves of chopped garlic
1 teaspoon grated or pureed ginger
5 whole cardamom seeds
1 teaspoon garam masala
2 & 1/2 teaspoons cumin
2 & 1/2 teaspoons chili powder or cayenne
6 tablespoons tomato paste or sauce
1 chopped tomato
1/2 cup chopped celery
1/2 cup chopped carrots


1 cup lentil (masoor dal)
1 can canneli beans (white kidney beans)
2 cans kidney beans
2 cups vegetable broth
6 cups water
Salt to taste


Directions:

• In a large pot, saute the onions, garlic, and ginger in oil for 5 minutes over medium heat.
• Add tomato, celery, carrots, and spices. Cook for 3-4 minutes and add the vegetable broth.
  
• Add in the remaining ingredients and bring to a boil for about 10 minutes.
• Simmer the soup for 1 & 1/2 to 2 hours on low heat til the lentils are soft.

For a thicker soup:

• Puree half the soup once the lentils are soft. Return the puree to the pot and stir it in with the remaining soup.

First Day in the Blog World

Hey I’m Apa or Thing 1. Thing 2 (better known as Chocolate Thunda), Thing 3, and Thing 4 are my little ones (siblings). What’s with the “thing?” – they’re cute shirts we brought back from Universal Studios in Florida; the concept is from Dr. Sues’ Cat in the Hat movie.

I decided to blog after viewing many wonderful blogs out there dedicated to cooking and baking. Thing 3 suggested "hey apa, you should blog too!" So, here I am. Thing 2, 3, and 4 are my official taste testers and I will try to incorporate their critiques into everything I share. I am not a chef, I am merely an Apa trying to bring joy to their tummies.