Stuffed Bell Peppers (Shimla Mirch)

Bharwan Shimla Mirch, or Stuffed Bell Peppers simmered in a rich creamy sauce is a cherished entry on an Indian restaurant menu, and is indeed a favorite with many of us! The perfectly grilled bell-peppers, stuffed with vegetables and sauces inspired me to try my own verison at home. And believe me, I couldn't have been more surprised when I saw that the end product was just as delicious, if not better-tasting that the one we eat at the restaurants! I used spiced onion and potato filling, then topped it with some homemade-sauce and feta cheese. I made a separate yogurt-based gravy, slightly modified from regular indian curries, and dumped the stuffed bell-peppers into it!

There are several variations you can try with the stuffing. In fact, I have previous cooked stuffed bell-peppers with tomato gravy too. But this time, I decided to boil the capsicum first before stuffing and baking, and I highly recommend doing so as it softens the hard outer skin and allows the spices and flavors to soak through completely when you bake them. I'm sending these to Pooja for her JFI-Bell Peppers event, and also to Abby for her Vegetables-2008 event.

Ingredients
4-5 small-sized bell-peppers
2 medium potatoes - boiled
1 small onions - finely chopped
1 cup feta cheese - crumbled
10-15 raisins
2 tbsp tamarind chutney
2 tbsp oil
1/2 cup cilantro - finely chopped
1/2 tsp ginger-garlic paste
salt - to taste
lemon juice - to taste
1/2 tsp paprika or red chilli powder
1 tsp garam masala

For the Gravy
2 cups yogurt
2 tbsp tamarind paste
1/2 tsp sugar - if required
1 cup water (or a little more)
1/2 cup tomato puree
2 tbsp oil
2 tsp ginger-garlic paste
1 tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
2 bay leaves
salt and lemon juice - to taste
1/2 tsp cumin seeds
2-4 tbsp milk(optional)

Method
Boil the Bell-Peppers
Wash and cut off only the top of the bell peppers. Remove all the seeds and pith.

Then put them in a pot of boiling water. Cover and cook for about 10 mins or until they are tender and soft, but retain their shape.

Prepare the Stuffing
Now take the boiled potatoes, mash them evenly and add all the spices for the filling to it. Take a pan, add 2 tbsp oil and saute the finely chopped onions. When they turn soft and glazed, add them to the potato filling mixture. Also add the chopped cilantro, leaving some for garnish, and the raisins.

Stuff the boiled capsicum with the filling. Add 1 tsp of tamaring chutney on the top, followed by the crumbled feta cheese.

Baking the Bell-Peppers
Grease a cookie-sheet with non-stick spray. Now take a cooking brush and apply a thin layer of oil to the outside of the bell-peppers. Now place them at least 2-inches apart on the baking sheet.

Preheat oven to 450 deg F and bake for 40-45 mins(may be longer), until the outer skin becomes broiled and thoroughly cooked. Rotate the baking tray by 180 deg after 20 mins for even distribution of heat. A nice test is to see that it starts peeling, and becomes soft to touch. When a fork or a tooth-pick passes through the skin without much effort, you know that the peppers are roasted and cooked.

Preparing the Gravy
you can serve the above Baked & Stuffed Bell Peppers as an appetizer or a side dish by itself. To make this as an entree, we will add these to an indian-style curry.

Beat the 2 cups yogurt with 1/4th cup of water to form a smooth paste.

Now take 2 tbsp oil, add cumin seeds, and when they start spluttering, add the bay leaves, ginger-garlic paste and the tomato puree. Add all the dry spices for the gravy in the list above, and saute for about 2-3 mins.

Now add the tamarind paste, sugar and the blended yogurt to this mixture and cook everything on medium-flame for 8-10 mins. Keep stirring in between. and add some water as required to form a thick, creamy gravy. Add 2 tbsp whole milk if required just to add to the thickness.

Assemble the Bharwaan Shimla Mirch
Once the gravy is thick enough, remove from flame and allow a to cool a little. Drop one heaped tablespoon fo the gravy on top of each capsicum. Arrange the baked bell-peppers on a serving dish. Now add the gravy all around, or alternately, add the capcicum to the gravy itself, however you wish to present.

Serve these Baked & Stuffed Bell Peppers with some Chapatis or Parathas and Jeera Rice!

Announcing Monthly Mingle - Appetizers & Hors'Doeuvres

After the fabulous roundup of Bollywood Cooking, its now time for another round of Monthly Mingle, an event started by dear Meeta of What's For Lunch Honey? This time, I get to play the hostess, and as all of you know that I love entertaining, this week's theme should not be a surprise! We'll try to spice it up this time with Appetizers & Hors'Doeuvres. "Hors'Doeuvres" is the fancy french name for what is referred to as "Appetizers" in English. These are served as starters before the main course, and are often the only highlight of cocktail parties. These are the tasty bite-sized servings that are always a favorite at any party or gathering. Unlike main course dishes that are rich and filling, hors'doeuvres are light and petit, and can be sweet or savoury!

For this monthly mingle, we'd like you to share some fancy vegetarian appetizers. Cook something that's pretty to look at and tasty to bite in, something that looks good on a plate and is irrestible to your guests!

This event has been completed and the roundup is now available at Appetizers & Hors'doeuvres - Recipe Roundup!

Thanks everyone for making this event a huge success!

Spago Beverly Hills Restaurant - A Celebrity Destination

Wolfgang Puck is a name not unknown to anyone. Spago Hollywood on Sunset, originally known as Bistro Garden and a favourite with all hollywood celebrities, has been re-surrected as Spago Beverly Hills, the latest venture by chef Puck, and remains to be a cherished dining destination for the people of Los Angeles. With its beautiful ambience, shaded patio with tall trees and the inviting open-kitchen architecture, Puck and his wife have truly created an upscale restaurant in the already star-studded Beverly Hills. Standing the tests of time and taste since 1997, Spago is undoubtedly one of the best in terms of cuisine, standards and style! Romantic yet affable at the same time, and featuring the creativity of celebrity chefs, there's no way you can go wrong with Spago!

The interior is aesthetically done and carries the sophisticated, elegant and warm touch that is a bit uncharacteristic of designer Barbara Lazaroff. At the center of the sophisticated restaurant is the old Bistro Garden's romantic patio, beautifully designed and shaded by tall pepper trees. It offers a relaxing outside venue for a lunch. A fountain inscribed with the word "passion" (in various languages) stands next to a pair of 100-year-old olive trees imported just for Spago. But the highlight has to be the spectacular kitchen, which can be viewed through a giant wall of colorful, etched glass. The dining room is striking, with colorful tiles, vibrant stained-glass windows and wildly colorful carpets. Spago is a place where you can expect to be given the red-carpet treatment; it does not matter that you are a "somebody" sharing the space with the hollywood stars! Original artwork and jeweled details surround the dining room and add to the beauty of the restaurant, which also offers two private dining rooms with a separate bar for receptions and functions.

As Wolfgang Puck's flagship restaurant, Spago remains at the forefront of L.A's dining style. Executive chef Lee Hefter's menu features such signature dishes as the deservedly famous salmon and creme fraiche pizza. Using the finest ingredients and his artistic flair, Hefter creates culinary masterpieces. It's difficult to list the best dishes, but we had the Risotto with oregon Porcini Mushrooms and the famous Sweet White Corn and Mascarpone Agnolotti, followed by the Giant Farmer's Cheese Ravioli, and I have to tell you everything about the dishes, from taste to texture to presentation, was simply fabulous! They have several daily specials with cheese and seasonal produce, and the salmon dishes, variety of salads, pasta and noodles, everything is a classic. Actually, I was surprised to find so many choices on the Menu- there's something for everyone to enjoy! But the nightlight, and also the primary reason we visited Spago, was the classic desserts by Pastry Chef Sherry Yard. I own her cookbook and marvel at her creations, and though the luscious Tiramisu and the buttery Apple Streudel was all we could eat, you'd want to sample every entry on the menu!!

They also have an extensive wine list to suit the rest of the menu. You can easily expect a tab of $70-100 for a couple, but that's pretty competent with other upscale restaurants like Tantra Indian Restaurant and La Fondue, and definitely worth the quality of food and service. You are sure to enjoy your time at Spago, with the added bonus of sighting your favorite hollywood celebrities, and you'll leave feeling culinarily blessed! If you are looking for an upscale romantic and memorable lunch or dinner destination, Spago at Beverly Hills will not disappoint you!



Address:
176 North Canon Dr.
Beverly Hills, CA 90210
(310)-385-0880
Spago Beverly Hills

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Counting Calories for Weight Loss

As the awareness for staying healthy and fit increases day by day, more and more people are looking towards ways to achieve healthy weight loss, and the most important step in doing so is to count your calories and create a deficit or increase to achieve your target healthy weight. No matter how much time you spend at the gym, if you consume more calories than you burn, you'll never lose weight. But as daunting as it may sound, there's a formula to measure how many calories you should eat based on your BMR(Basic Metabolic Rate), and its advisable to choose a good diet and fitness plan based on this figure so that your weight-loss plan is more meaningful and successful. (img credit)

What is BMR(Basic Metabolic Rate) and how to Calculate it?
BMR is the amount of energy your body needs to function. We use about 60% of the calories we consume each day for basic bodily functions, and this number is based on your height, weight, age and sex. There's a general formula that can be used for adults to calculate your BMR:

Adult Women
BMR= 655 + (4.3 x weight in pounds) + (4.7 x height in inches) - (4.7 x age in years)

Adult Men
BMR= 66 + (6.3 x weight in pounds) + (12.9 x height in inches) - (6.8 x age in years)

Activity Factor
Sedentary = BMR X 1.2 (little or no exercise, desk job)
Lightly active = BMR X 1.375 (light exercise/sports 1-3 days/wk)
Mod. active = BMR X 1.55 (moderate exercise/sports 3-5 days/wk)
Very active = BMR X 1.725 (hard exercise/sports 6-7 days/wk)
Extr. active = BMR X 1.9 (hard daily exercise/sports & physical job)

Maintenance Calorie Level = BMR x Activity Factor

Calorie Deficit to Lose Weight = 15%-20% of Maintenance Calorie Level

How Many Calories Do I need?
Depending on your physique and work, the above number indicates the amount of calories you can eat every day to maintain your current weight and work demands. In order to lose or gain weight, you'll need to take in fewer or more calories than this number. Keep re-assesing your new BMR as you see a change in your weight, then re-calculate your calorie target accordingly. But remember, there's always a minimum calorie threshold that you should meet so your body can function without feeling weak. Dropping down to a very low calorie intake can make you anorexic! You will lose weight very fast, but that is NOT Recommended. Do not cut back to fewer than 1,200 daily calories for women or 1800 calories for men without medical supervision, as it can lead to serious health problems. There are several online calorie-counting tools to estimate how many calories are there in your food. Use these or consult a nutritionist to get a rought estimate of your daily intake and decide how to plan your diet to meet the calorie target.

Creating a Calorie Deficit for Healthy Weight Loss
The basic law says that 3,500 calories is equivalent to one pound. So, if you create a deficit of 500 calories a day, you should be able to lose about one pound per week. But this deficit can be created by a combination of cutting back on food and burning the remaining calories by working out (such as cut back 250 calories in food & burn an extra 250 calories in the gym). However, keep in mind that Muscle weighs more than Fat. So when you do strength-training, you may see that your weight increases, but that's actually your fat being converted into muscle, which is good, nothing to worry about. Even when your weight increases, you'll lose inches and be more toned than before.

Example:
Your BMR is 1339 calories per day
Your activity level is moderately active (work out 3-4 times per week)
Your activity factor is 1.55
Your MCL = 1.55 X 1339 = 2075 calories/day
Target Calories for weight loss = 2075 - (15% of 2075) = 1764

The easiest ways to cut calories from your food is by using simple substitutions. Leave out the condiments, use skimmed-milk instead of whole, wheat-grain instead of all-purpose flour, eliminate all white foods(cakes, cookies, muffins), cut back on sugar and sodas, and stuff yourself with vegetables,fruits and lean meat. Space your meals correctly, and you won't even feel like you are dieting!

Rapid Weight Loss is not Healthy Weight Loss
A healthy weight loss goal is to lose 0.5 to 2 pounds per week. Losing more than 2 pounds per week will mean the weight is less likely to stay off permanently. Its easy to stop eating for a week and see your weight drop 5 pounds drastically, but as soon as you start eating again, those pounds will come back, much faster than you expect, and you'll have more fat in your body, which in turn will be harder to burn! So stick with a target of losing maximum 2 pounds (or 1000 calories deficit daily) a week. As you can see, this by itself is a difficult goal to achieve! But keep a diary of your progress, re-evaluate your goals every month, and change your calorie target accordingly.

Achieving healthy weight-loss by counting and cutting back on calories is not something that should scare you. Just by understanding how the calorie-counting works, and then defining your diet and exercise regime accordingly can help you maintain a healthy body, and you'll feel happy and satisfied as your weight loss will be permanent. Hope these tips guide you in achieving your target weight-loss!

Disclaimer: Please consult your doctor or nutritionist before changing your diet or starting a new exercise regime.

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Vanilla Tea Cupcakes

Tea parties are one of the most easiest ways to entertain on a bright summer afternoon. Some crackers or cookies, vanilla cupcakes and a pot full of simmering hot tea or coffee and you are all set to make your friends feel at home and enjoy a quiet afternoon, reliving fond memories. Vanilla is such a universal flavor it can make anything taste better, and cupcakes are one of the simplest contenders! But here, we adapt a simple cupcake recipe for a tea-party by adding some spices and orange zest, and decking them up with a dollop of jam and some sprinkling of powdered sugar. Pulled out of mini-muffin pans and placed on a party platter, these vanilla tea cupcakes will surely make it worth your while!

Ingredients
Makes about 12 mini cupcakes

1-1/4 cup all-purpose flour
1/2 tsp baking soda
2 tsp vanilla essence
1 tsp all-spice (or nutmeg, cinnamon,dry ginger and star anise pwd)
1/2 tsp orange zest
1/2 tsp salt
2 tbsp vegetable oil
1/4 cup granulated sugar
1 large egg
2 tbsp unsalted butter - softened
4 tbsp confectioners' sugar - to sprinkle on top
4 tbsp jam (raspberry or strawberry works best)

Method
Preheat oven to 350 degrees F. In a bowl, whisk together the flour, the baking soda, the spices, and a pinch of salt.

In another bowl, cream together the butter and the granulated sugar, beat in the egg, till its light and fluffy. Add the oil and whisk together.

Slowly combine the liquid mixture to the dry ingredients, beating well after each addition. Finally add the vanilla essence and orange zest to the batter.

Divide the batter among 12 paper-lined mini-muffin tins and bake the cupcakes in the middle of an oven for 15 to 20 minutes, or until a tester comes out clean.

Turn the cupcakes out onto a wire rack and let them cool completely. Whip up the jam mixture with 4 drops of water. Drop a tiny spoonful on the top of each cupcake. Dust with some confectioner's sugar.

The spices do balance well with the orange zest and vanilla...so there's a little bit of everything without any of it being overpowering..and the jam and sugar on the top makes it worth serving at a party!:) No need for frosting!! Serve these Vanilla Tea Cupcakes at a tea-party and dazzle your friends and guests, just like I'm sending them to Erin's Spring Tea party event!

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Napa & Sonoma Valley - Wine Tours, Food and Scenic Countryside

Napa Valley, famous around the world as the Wine Country, is one of the most popular tourist attractions in California. More than five million visitors come each year, often overcrowding the roadways on summer weekends. Peak times are the summer months and the harvest "crush" during September and October. Napa Valley is home to more than two hundred wineries. With wine as a focus, great dining naturally emerged to compliment it, making it a food-and-drink lover's paradise!
Spring and fall are the best times to visit. Summers tend to be hot and dusty, as well as decidedly crowded. Fall (September-November) combines fine weather with the grape harvest, and the wine-making season is on in full swing! The gloroious vineyards of the beautiful Sonoma county are a visual and gratifying treat,irrespective of weather you are a tourist, foodie or a vintner! If you happen to be in California, you would definitely not want to miss a tour to Napa!

If this is your first time in the scenic napa Valley, and you are not sure what you'd like to do, take a moment to browse through this Napa Valley online Guide, which is like a complete directory of the wine country. You can't do the entire Wine Country in just one day! I'd concentrate on the Sonoma and Russian River valleys, which I think offer the best combination of food, wine, and outdoor activities. Calistoga, Hot Springs offers many excellent restaurants and shops, ballooning, cycling, jogging, tennis, golf and much more.

Sightseeing and Recreation
Napa Valley situated in the Bay Area in California, is the main wine growing region of the United States of America and one of the major wine regions of the world. On a day trip or a long weekend in the Napa Valley, you can revel in hedonistic pleasures some folks fly to France for: world-class wines at chateaulike wineries, innovative meals in elegant settings, memorable lodges surrounded by vineyards. It is also known for its gourmet restaurants, cafes, and spa-treatment centers. Named for the Roman goddess of abundance, Copia: The American Center for Wine, Food & the Arts is a $50 million cultural centre, bringing together all things Wine Country in one smart package. Interactive exhibits include a wine-tasting station that demystifies the experience, preparing you to visit wineries unafraid. Every ticket includes free tastings and a cooking demonstration. Napa Valley Museum can be another worthy attraction for those of you interested in the history of the city. The famous Balloon Rides offered in Sonoma are an experience in themselves. As you soar through the scenic county at an altitude of 100 feet, you can witness some amazing natural beauty, not to mention the thrill of the ride itself. But reservations are recommended, and make sure to check that you pick a good day, as winds determin the schedules for these baloon rides. If you are in the mood to splurge, check out the Napa Valley Wine Train, which is by far the best way to cover a range of hand-picked vineyards, free wine-tasting and lunch included! Biking along the vineyards is also a great way to check out the beautiful countryside.

Food and Restaurants
Everyone knows that a trip to Napa is incomplete without the famous wine tours. But even if you don't drink, there's a lot of food, history, resorts and natural beauty to keep you occupied. This place is like a heaven for food-lovers; with food that ranges from mediocre to exclusive, Napa Valley is a celebration of fine dining. There are many upscale restaurants that offer pairing of wine and food, combined with a decadent chocolate experience. Chowhound offers some great suggestions for dining; there's also an Artisan Food and Wine Festival hosted every year, and is something you'd not want to miss!

Vineyards and Wine Tasting Tours
Most wineries offer tastings and/or tours of their products. The largest, most well known wineries such as Mondavi and Beringer are open daily with large hosting facilities and guided or reserved tours of the operation. The many smaller wineries may offer tastings only by appointment, but your tour or tasting may be conducted by the owner. Most vineyards charge a small fee for the tastings, especially at the more popular vineyards, perhaps $5-$10. Winery tours are generally very interesting and informative. Reserve room tastings provide an opportunity to sample expensive wines without having to spend a larger amount for a bottle. For novices like us, I'd recommend a guided tour; the California Wine Tours has several affordable options all year round to suit your budget and time of visit. Unless you are a wine connoiseur and know the area well, tours are simply the best way to take in the beauty and essence of the country!

I'd suggest having at least 3 days to really soak yourself in the Napa Valley. It acts like a wonderful retreat, and with the plethora or resorts and spas available, its the ideal destination for a romantic getaway! Sonoma County is the preferred destination, and is a great place to visit in summer or early fall. There's a lot you can do in the California Wine Country, but most of all, its the feeling of peace and relaxation that leaves an impression. The large open space, the beautiful and colorful countryside, the exotic villas and resorts, and of course, the food and wine, all these make Napa Valley a cherished tourist destination.

Chocolate Banana Bread or Cake

Chocolate Banana Bread has been an old favorite, and needs no preamble or praise. The pairing of chocolate and bananas is one of the most reliable ones where baking is concerned, and though bananas were traditionally baked with walnuts or pecans for the classic banana-nut loaf, this new combination has indeed found a place in the hearts and minds of foodies. Chocolate can get really overpowering, especially in baked desserts; but this Chocolate-Banana Bread recipe still focusses on the distinct flavor of ripe bananas, while chocolate, nuts and dried cranberries make it both festive as well as delicious! Every chef will certainly have their signature banana bread recipe, but there's always room to improve it, right?! So here I share my recipe with you - a classic recipe adapted to make it eggless and also to suit my tastebuds!

Banana Bread is pretty similar to a Banana Cake, except for its shape; while one is baked in a loaf pan, the other uses a non-loaf pan!:) But this, to me, is not really a valid difference! I chose to bake my chocolate-banana bread cum cake in a rectangular pan rather than a standard loaf one, and believe me, it still tasted as great as ever! Serve this with a cup of tea or coffee for a bread-like feeling; drizzle some chocolate syrup and whip cream on the top and it transforms into a decadent dessert. So now you have not one, but two wonderful reasons to put those 4-day old ripe aged and yellow-skinned bananas to good use! Also, a tip from Stephanie's chocolate-banana bread recipe about sprinkling some brown sugar on the top to get the crusty golden texture while it bakes sounds interesting! This beauty is on its way to the Banana-Bread Bakeoff hosted by Not Quite Nigella!

Eggless recipe - A banana bread or cake is the most appropriate type of recipe to make into an eggless version. Mashed bananas impart the same texture and softness to the cake that egg yolks would; you might have to compromise just a tiny bit on the fluffy part, but if you use self-raising flour, even that difference would melt away! So for an eggless version, omit the eggs, use self-raising flour instead of regular one, add 1 more banana, and 1/2 tsp more of baking soda.

Ingredients
1 and 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tspn baking powder
1 tspn baking soda
1 tspn salt
1 cup brown sugar
1/4 cup unsalted butter (at room temperature)
1 large egg
2 large ripe bananas (yellow-skinned ones)
1 tbsp milk
3 tbsp walnuts - coarsely chopped
3 tbsp dried sweetened cranberries
1/2 tsp nutmeg (optional)
1 tbsp poppy seeds (optional)

Method
Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan, or a 9x9 inch cake pan and set aside.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the egg and beat well till it becomes light and fluffy.

In a small bowl, mash the bananas with a fork. Mix in the milk and nutmeg. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, cranberries, poppy seeds and walnuts.

Add the banana mixture to the creamed sugar mixture and stir until combined. Add the dry ingredients, mixing just until flour disappears.

Pour the batter into prepared pan and bake for about 1 hour (depending on oven and pan size), until a toothpick inserted in the center comes out clean (Do the toothpick test after 45 mins, then bake a little longer if needed).

Set aside to cool on a rack for 15 minutes. Remove the bread from the pan, then use a buttered knife to cut into slices.

Suggested Variations: White chocolate chips, raisins, pecans, macadamia nuts, toasted walnuts

This delicious Chocolate Banana Bread is great with your morning tea. The cranberries and poppy seeds add a nice flavor as well as a crunch to the loaf, at the same time balancing the sweetness of bananas. As bananas tend to give out a distinct smell as they get old, it is best to consume this bread within 2-3 days while keeping it refrigerated.

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