Walnut Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. Even more sinful than our treasured butter tarts, this is yet another version of the traditional recipe. I incorporated some chopped walnuts into the bottom layer this time around for some extra texture and nutty goodness.

Never mind the guilt, as that will spoil the enjoyment of this custardy, chocolate experience that admittedly really ought to be served only on special occasions.

Walnut Nanaimo Bars

Recipe by Lisa Turner Cuisine: Canadian Published on November 1, 2012 Walnut Nanaimo bars — a rich and decadent no-bake chocolate custard bar with chopped walnuts Print this recipe Bottom layer: 1/2 cup unsalted butter 1/4 cup white sugar 5 tablespoons cocoa 1 egg, beaten 1 3/4 cups graham cracker crumbs or crushed digestive biscuits 1/2 cup walnuts, chopped 3/4 cups fine shredded unsweetened dried coconut Middle layer: 1/2 cup unsalted butter 3 tablespoons milk or plain yogurt a few drops of vanilla 2 tablespoons vanilla custard powder 2 cups icing sugar Top layer: 1/2 cup dark chocolate 1/2 cup milk chocolate 3 tablespoons unsalted butter Instructions: To make the bottom layer, melt the butter, sugar and cocoa in a heavy saucepan over medium-low heat. Add the beaten egg and stir to cook and thicken. Remove from heat and stir in the graham cracker crumbs, walnuts and coconut. Press firmly into an ungreased 9 × 9 inch baking pan. To make the middle layer, cream the butter, milk or yogurt, vanilla, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer. Chill in the refrigerator while you make the third layer. Melt the chocolate and butter over low heat. Remove from heat and let stand to cool. When cool but still runny, spread over the middle layer. Return the pan to the refrigerator and chill for at least 30 minutes. Use a sharp knife to cut into squares. Store in the refrigerator covered in foil or plastic wrap. Eat these in sparing quantities. Makes 9 three-inch squares

Other no-bake treats from my kitchen:
Classic Nanaimo Bars
Best-Ever Rum Balls
Peanut Butter Chocolate Squares
Peanut Butter Carob Balls

On the top of the reading stack: various stacks of bound goodness

Audio Accompaniment: Ostinato

SWEET SAMOSA | DIWALI SWEETS RECIPES

I learnt this from my MIL.We used to make this for every diwali.It is very easy to prepare.. Kids would love this for sure.. The stuffing is also easy to make.

INGREDIENTS

All purpose flour = 1/2 cup ( 100 gms) Semolina / rava – 1 tbsp Ghee –2 tsp Cooking soda – A big pinch Sugar – 1/2 tsp Salt – A pinch Water – 1/3 cup For stuffing: Sugar – 1/2 cup Grated coconut – 1/2 cup Gram dal / pottukadalai – 1/2 cup Cardamom seeds – 3 nos ( remove the skin & grind )

METHOD

Take a wide bowl , sieve maida & cooking soda. Add rava , salt and mix well. Now add water and make a smooth , pliable soft dough like chapathi dough. Knead well for sometime and cover the dough with a polythene sheet for 30-60 minutes.. In the mean while , make stuffing. In a kadai , dry roast coconut for a minute till the wetness emanates. In a mixer , take the dal , roasted coconut & cardamom seeds. Pulse it once or twice to make a coarse powder.. Now add the sugar & again for pulse twice. The mixture should not be smooth. It should be coarsely ground. Do not add water.. Now take the dough and make small balls. Dust in little maida and keep it ready . Now make a small poori ( should be slightly thick )and keep 2 tsp of filling in the centre. Close one side to make a semi circle.Seal the corner by pressing with ur finger ( dip ur fingers in water & seal it if needed). Now run the samosa spoon over the edges to make a design.. Discard the extras and set aside. Heat oil in a kadai and deep fry on both sides till golden brown. It puffs up slightly like poori..Store in a box after it cools down.

Yummy sweet samosa is ready !!

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Mushroom Egg Masala

Cravings often lead to rather creative dishes if you can avoid the temptation to dash off to a local eatery or market to get your ready-made fix. Especially then, when you want just the right combination of flavors and ingredients to scratch the itch, a bit of time spent in your kitchen with those staples just begging to please your eager palate and the satisfaction of catering to your own instincts rarely yields more pleasing results.

Especially in this case, when what I really desired was an egg curry with some succulent mushrooms for a light dinner. A well-stocked pantry and a fridge full of staple ingredients to work culinary Indian magic is an essential component of my well-being.

Truth be told, mushroom fiend that I am, it is really not at all uncommon to find me in the kitchen near the witching hour waiting for some mushrooms to marinate before turning them under the grill, eagerly anticipating that meaty goodness to materialize on my plate. Or perhaps a pan-fried spicy mushroom curry is in order. It is a quest I suppose — that perfect mushroom dish — that will never actually become a reality because mushrooms are a blank canvas to be adorned with special loving care, depending on the time of day, your mood and culinary desire. There are no limits when it comes to the mighty mushroom.

You can cut the boiled eggs into halves or quarters if you like before adding to the simmering pot of goodness, but personally I enjoy the experience of cutting into a semi-hard whole boiled egg as I scoop up the gravy with each bite.

Mushroom Egg Masala

Recipe by Lisa Turner Cuisine: Indian Published on October 28, 2012 Hard-boiled eggs simmered in a creamy and fragrant Indian-spiced cashew, tomato and mushroom gravy Print this recipe Ingredients: 6 large eggs Cashew gravy: 1 cup raw cashews, bits or halves 1/2-inch piece fresh ginger, sliced 5 fresh green chillies, with seeds, chopped 1 teaspoon sea salt pinch of cayenne 1/4 teaspoon lemon juice 1/8 teaspoon rice vinegar 1/3 cup water 2 tablespoons fresh parsley or coriander, chopped Masala: 2 teaspoons sesame oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 shallot, finely chopped 1 clove garlic, minced 2 to 3 fresh green chilies, seeded and finely chopped 1 teaspoon turmeric 2 teaspoons chili powder (Kashmiri is recommended) 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 to 1/2 teaspoon cayenne, to taste pinch of asafetida 1 large tomato, finely chopped 5 oz (2/3 cup) coconut milk 1 teaspoon sea salt. or to taste 2 to 3 cups of button mushrooms, sliced handful of fresh parsley or coriander, chopped Instructions: Begin with the eggs. Place the eggs in a medium heavy-bottomed saucepan and cover with cold water. Bring to a boil, cook for a few minutes, remove from heat, cover, and let stand for 10 minutes. Transfer to a bowl of ice water, let stand for a few minutes, then peel and set aside. Next prepare the cashew gravy. In a small food processor or blender, process the cashew pieces, ginger, chilies, salt, cayenne, lemon juice, vinegar, water and fresh parsley or coriander until you have a thick smooth paste. Set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the cumin seeds, shallot, garlic, chilies, turmeric, chili powder, ground coriander, cinnamon, cayenne and asafetida. Continue to stir for another 30 seconds or until the spices are fragrant. Now stir in the cashew gravy, tomato, coconut milk and mushrooms. Simmer until the mixture is thickened. Gently stir in the eggs and simmer for another few minutes to warm the eggs. Transfer to serving dishes and garnish with parsley. Makes 3 to 6 servings

More egg and mushroom curry goodness from Lisa's Vegetarian Kitchen:
Egg Masala Curry in a Spicy Tomato Gravy
Cheddar and Mushroom Shirred Eggs
Sweet Potato and Mushroom Quiche Cups
Fried Egg Sambal

On the top of the reading stack: The Curtain: An Essay in Seven Parts by Milan Kundera

Audio Accompaniment: Ostinato - atmospheres

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I love to stock the pantry shelves with a small assortment of these attractive gourds — they keep so long, and it's just somehow comforting to have them around just in case you want to make simple cold weather vegetable fare like this colorful, nourishing and lightly spiced soup. Roasting the butternut squash before adding to the soup enhances the flavor of the sweet orange flesh instead of turning it bland and watery, and the addition of puréed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the perfect taste and texture finish in the mouth at the end of a spoonful.

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Recipe by Lisa Turner Published on October 26, 2012 Simple, warm, creamy, nourishing and sweet roasted butternut squash soup with puréed cannellini beans and spices topped with toasted pistachios Print this recipe Ingredients: 1/3 cup dried cannellini (white kidney) beans (1 cup cooked) 1 bay leaf 1 medium butternut squash (2 lbs or 2 to 3 cups) 1/4 cup raw pistachios, chopped 1 tablespoon butter or oil 1 onion, chopped 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon dried red chili flakes pinch of ground cloves 2 cups vegetable stock 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1/4 cup cream or plain whole fat yogurt (optional) Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with 3 cups of fresh water. Add the bay leaf, bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Set aside, reserving the cooking liquid. Meanwhile, preheat an oven to 400° and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulp, and score the flesh with a knife. Brush with butter or oil and transfer to an oiled baking sheet or pan. Bake until the squash is fork tender — about 60 to 80 minutes. Let cool. Remove the skin and scoop the flesh into a small bowl. Spread the chopped pistachios evenly on a baking sheet or tray. Toast in a 325° oven or toaster oven for 10 to 15 minutes, stirring occasionally, until browned and fragrant. Set aside. Heat the butter or oil in a large saucepan over medium-low heat. When hot, add the onion and sauté for 10 minutes or until soft. Now add the curry powder, ground cumin, chili flakes and ground cloves, and stir for 30 seconds. Now add the beans and their cooking liquid, the squash and the vegetable stock. Turn up the heat and bring to a simmer. Cook for 20 minutes, stirring occasionally and adding more water or vegetable stock if you want a thinner consistency. Remove from heat and discard the bay leaf. Purée the soup until smooth with an immersion blender or in batches in a countertop blender. (You can strain the soup if you want it very smooth.) Season with garam masala, salt and plenty of fresh ground black pepper. Serve hot or warm, garnished with a scattering of the toasted pistachios and a swirl of cream or yogurt if desired. Makes 4 to 6 servings

Other fall and winter soups from my kitchen:
Cranberry Wild Rice Soup
Red Bean and Squash Soup
Split Pea and Mushroom Soup
Curry-Laced Pumpkin and Potato Soup

On the top of the reading stack: "Life is Elsewhere" by Milan Kundera

Audio Accompaniment: Zen Garden - Simple Thought (Stefan Torto remake)

VEG LASAGNA RECIPE WITH EASY HOME MADE PASTA & BECHAMEL SAUCE

Last month i was asking my sister & friends in abroad to suggest me some international recipes..They told me about this famous lasagne and i had no clue about it.To be frank , i did not know how to pronounce & spell ( it is la-zaa-ne-aa) .. I asked my hubby regarding the same & he said he had tasted this in US & UK.. I searched for some good recipes .. Most of them were with beef and egg. I wanted a pure veg recipe..There are 2 choices for veggies.One with spinach & the other one is with veggies like carrot , aubergine & mushrooms..I finally decided to go with my Microwave oven manual recipe..By referring some videos on NET , i got the idea of how to arrange it. I bought the lasagne sheets in Nilgiris , Brigade road.. Somehow i successfully prepared it yesterday. We loved it. My husband told “This tastes better than the ones served in restaurants”. I felt it had a slight bland taste.But he said it would be more bland with lots of cheese but mine was spicy, flavourful & better.WOW ,What else i want , i was very happy ..Please make sure u eat it hot , at least warm
One sad thing is , i had no casserole or lasagne pan .I made with my baking pan .I was not able to make many layers as my pan was broader and lesser in height Also i prepared less quantity of sauce & vegetable mixture.So I made a single layered lasagna.But i have given the quantity of ingredients to make 3 layers..Soon i’ll update the picture with many layers . Do leave ur  suggestions if any changes can be made in this recipe..
About the sauce , i got béchamel sauce recipe from the manual and the pasta sauce from here .. Both are very simple and easy to make. No fancy ingredients..All are easily available in stores..I’ve tried to capture step by step recipe. If u have ready made store bought sauce , this dish can be made in jiffy. Ideal for potluck & parties..As i prepared the sauce @home , i felt it time consuming. But the sauces can be prepared well in advance and refrigerated.When i was preparing the sauces , my hubby sniffed  , came to kitchen & asked me whether i am making any italian recipe.. It smells awesome..Try this recipe and let me know how it turned out !!

 

 

INGREDIENTS FOR PASTA SAUCE

 

Big ripe tomatoes – 6 nos ( blanched & pureed ) Big onion – 2 nos ( very finely chopped ) Garlic – 6 cloves (minced) Olive oil – 4 - 5 tbsp Black pepper powder – 1 tbsp Parsley ,oregano , thyme and basil mix –1 tbsp ( i used garlic bread seasoning ) OR Oregano – 1/2 tbsp & Basil – 1/2 tbsp Bay leaf – 1 no Sugar – 1 tsp Salt  & water – as needed Cheese – 2 tbsp (optional)

 

METHOD

 

In a bowl , boil the tomatoes till it cracks. After it cools down, remove the skin and grind them coarsely to make a puree. In a kadai , add oilve oil and saute the finely chopped onions & garlic cloves. Saute till turns translucent.Now add the tomato puree , salt , bay leaf & 1/4 cup of water..Allow it to boil for few minutes. Then add the seasoning ( crush it lightly with ur hands), black pepper powder & some more water.Allow it to cook uncovered for 10 - 15 mins in low flame. Finally when it turns thick ( sauce consistency) and leaves oil, Switch off the stove.. U’ll get a nice aroma..Remove the bay leaf & store in a bottle after it cools down .Refrigerate it till use. Its shelf life is around 5 days..The sauce gets a nice color if u use ripe , coloured tomatoes..No need to add canned tomato puree. I dint use. NOTE: This sauce can be used for making simple pasta & spaghetti recipes ..Ur kids would love this..

 

 

 

INGREDIENTS FOR BECHAMEL SAUCE / WHITE SAUCE

 

Milk –  1.5 cups Bay leaf – 1 no Pepper corns – 6 nos Big onion – 1 no ( cut into slices) Maida / All purpose flour – 2 tbsp White pepper powder – 1 .5 tsp ( i used black pepper powder) Nutmeg powder – 1/4 tsp Butter – 3 tbsp Salt –1/2 tsp Sugar – 1/2 tsp Water – as needed

 

METHOD

 

In a  milk pan , boil the milk along with bayleaf , onion and pepper corns.Boil it for 5 mins. Strain the milk and allow it to cool. After the milk cools down , add maida to it and mix well without lumps. Now melt the butter in a pan and add the milk mixture to the pan  with sugar & salt. ( as per the actual recipe , maida has to be roasted well in butter before adding milk , but u may get lumps while roasting. So i added the maida with milk without roasting.) . I kept the milk in a bowl . I added the melted butter to the bowl.I got this step from here.. Now allow the milk to boil till the raw smell of maida emanates. Keep in low flame. Add more milk if necessary.Finally add the pepper powder & nutmeg powder.Boil for few mins.It will thicken and reaches sauce consistency. Remove & store.Make the sauce slightly thin (ie tomato ketchup consistency)

 

 

INGREDIENTS FOR VEGETABLE LASAGNA

 

** Lasagna sheet – 9 nos ( Follow as per the instruction given in the box. Put the sheets in salted hot water for 10 mins , make it soft & then arrange them) Brinjal ( long green variety) – 4 nos Mushroom – 7 nos Carrot – 2 nos (finely chopped) Bell pepper – 1/2 no ((finely chopped ) Big onion – 2 nos Garlic cloves – 6 nos (minced) Salt & pepper powder – 1/2 tsp each Lasagna pan (13x9x2) – 1 no Thermal foil – 1 sheet Ricotta cheese – 1 can Grated Mozarella Cheese – 1 cup  ( I used pizza cheese alone )

 

METHOD

 

Chop the brinjal into round slices & immerse in water till use. Clean & cut the mushroom into small pieces. Finely chop the carrot & capsicum . Boil in water till it is cooked. Heat water in a big vessel , add salt & a drop of oil , allow it to boil. Add the lasagna sheet and keep it for 10 mins in fire-off. This makes the sheet soft. Remove the sheet & proceed.. Finely chop the onions & garlic cloves.In a kadai , heat the olive oil and add the onions & garlic cloves .Saute till turns transparent.Add the cooked carrot &capsicum. saute for few seconds. Then add 3/4th of the pasta sauce.Mix well. Add salt & pepper powder.Mix well and switch off the flame. Set aside. Heat olive oil in a separate pan and saute the brinjal & mushroom pieces till it shrinks in size. Add the required salt & set aside. Now take the lasagna pan or casserole..Brush with oil or butter.I kept a thermal foil at the bottom as my pan is in a bad condition but that is not necessary.. Boil the lasagne sheet in a bowl of water for a minute.Take it out and then place the lasagne sheet in the pan.. Fill the gaps by keeping small pieces of sheet..Spread the white sauce over the sheet .. Now spread the carrot mixture with pasta sauce which we kept ready. Spread a layer of sauteed brinjal, mushroom mixture.. Again spread a layer of white sauce and cover with ricotta cheese. Place another sheet above this and repeat the same procedure starting & ending with white sauce. Make 2-3 layers as per the quantity of vegetables available..Finally cover the mixture with a lasagne sheet & spread 1 cup of mozzarella cheese over it. Cover it fully without any gap. Now close the pan with a thermal foil and bake in a preheated oven at 180c in convection mode for 30-40 minutes. Mine took 35 minutes. Please keep an eye after 25 mins.If the color of the sheet turns golden brown on top & cheese melts, stop baking and give a standing time of 10 minutes. Remove and enjoy eating hot !! Note :I baked for 30 minutes with thermal foil and it dint get brown. So i uncovered it and baked for another 5 minutes.The point is the outer layer has to be slightly browned. So keep an eye !!

 

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