Zucchini Boats with Purée of Parsnip

Can I just say that I love Julia Child? Ok, I know that must sound really cliché coming from a food blogger, but I am seriously in awe of the woman. I found some video clips of 'Baking with Julia', where in each episode she bakes with a featured guest chef. I have been watching these clips during my lunch breaks because I pretty much have to be eating while I'm watching them, otherwise it's just painful -- the cakes, breads, and cookies are totally stomach-grumbles and drool worthy. Anyway, it is so much fun to watch Julia on these shows. She is always asking questions, nibbling on the ingredients, and saying things about how cooking is great because you can eat your mistakes. I can attest to that -- many mistakes have been eaten in my kitchen.

Since zucchinis are now available at the farmers market here, I decided to try this recipe from Julia Child's Menu Cookbook. I modified it slightly to cut down the calories (I know, I know, Julia probably would not approve), but the result was still delicious. I guess I don't expect anything less from a Julia Child recipe.

Zucchini Boats with Purée of Parsnip (adapted from Julia Child)

For the Zucchinis:

• 5 medium sized zucchinis, halved lengthwise
  
• olive oil for brushing
  
• salt, pepper

Remove the pulp from the zucchini(I resereved the pulp and added it to the purée). Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Remove and wipe down excess water with a paper towel. Brush all over with a bit of olive oil.

For the Purée:

• 1 1/2 lb parsnips, peeled and chopped
• 2 Tb cream
• 1 Tb butter
• pulp from zucchini (optional)
• salt and pepper to taste
  

1. Place the parsnips in a pot with enough water to cover. Bring to a boil, and cook about 15 minutes, until tender.
2. Purée parsnips (and zucchini pulp) in a blender or food processor until very smooth.
3. Place the purée in a double boiler. Add cream, butter, salt, and pepper. Cook on double boiler, stirring occasionally, for 10-15 minutes.

To assemble:
Fill each zucchini piece with a generous amount of purée. Garnish with fresh parsley.

Read more »

Carrot Halwa

Every time I make an Indian dessert, I realize how different they are than most American desserts. For one thing, I don't know of any traditional Indian desserts that are baked -- most likely since back in the day, the typical Indian household didn't have an oven. This means almost all Indian desserts must be cooked on the stove, under a watchful eye, with a good deal of care and patience. Arrghh patience!! Patience -- or I guess impatience -- is the bane of my cooking life. But I will overcome. I will learn to be patient. Otherwise, I can say goodbye to homemade Indian desserts, and plenty of other culinary treats.

Carrot halwa is a sweet Indian dessert and a good recipe to test my patience. Although it does require a bit of stove top watching, it is a really easy recipe with only 6 ingredients.

I've only made it a few times and always following a recipe I found online. But I never achieved the tasty halwa I was wanting, UNTIL...last night -- when I decided to experiment with the recipe and try a few new things. The result was exactly what I was looking for -- a rich and creamy halwa that is not too sweet but very flavorful.

Carrot Halwa (serves 4)

• 2 cups shredded carrot (about 5 medim-large carrots)
• 2 cups 2% milk
• 2 Tb ghee or butter (I made my own ghee: recipe here )
• 1/2 tsp finely ground cardamom
• 1/4 cup sugar
• 4 Tb paneer or ricotta (I used ricotta, but I think paneer would be even better)
• handful of chopped, roasted cashews (optional, but so good)

1. In a heavy bottom sauce pan, cook the carrots, milk, ghee (or butter), and cardamom, stirring occasionally, until the carrots have soaked up all the milk. This will take at least 30 minutes. Be very careful not to let the milk burn, stirring the mixture will help.
2. Remove from heat and stir in the sugar, paneer (or ricotta), and cashews.
3. Serve warm or when cooled.

Jasmines are very popular in India and fortunately they also grow in California. I picked these flowers from the jasmine bush in my garden.

Read more »

List of hyderbadi biryani Hotels

A look at some of the places where one can enjoy a sumptuous meal :

Coffee Shops :

Barista - The Expresso Bar >	Barista Coffee Pub	Cafe Coffee Day	Deccan Pavilion
Encounters	Paradise Lounge>	Qahwa - Cafe Arabica	The Gardenia
Tulip's - The Coffee Shop	Waterside Café

Fast Food Joints :

Pizza Hut	Pizza Corner	US Pizza	Domino's Pizza
Midways The Cake & Cookie Shoppe	Paradise Cafe & Stores, Persis Heights	Country Oven	Bakers Inn Bakers And Confectioners

Hyderabadi Food Restaurants :

Dum Pukht - Grand Kakatiya Sheraton Hotels & Towers (Only Dinners)	Bawarchi Restaurant	The Jewel of the Nizam, (Hotel Golkonda)	Kebab-e-Bahar ( Taj Banjara)
Paradise Restaurant	Café Bahar	Our Place

Multi Cuisine Restaurant :

Madhuban (The Residency Hotel)	Riviera	Degh (Comfort Inn Woodbridge)	Dine Hill
Elixir	Food Court	Taj Indus	Kabab e Bahar (Taj Banjara)
Mezban	Olive Garden	Once Upon A Time (Hotel Green Park)	Our Place
Palace Heights	Paradise Café & Stores	Paradise Lounge (Taj Residency)	Patio (Hotel Viceroy)
Pearl City	Peshawari (Grand Kakatiya Sheraton Hotels &Towers)	Rotis

Read more »