Thursday, November 20, 2014

Roasted Root Vegetables

Roasted root vegetables are constant at my Thanksgiving table. Hope they will be at your table too.




Roasted root vegetables

Serves: 4 – 6
  • 12 ounces butternut squash, peeled, seeded and cut into 11/2 - 2 inch pieces
  • 12 ounces sweet potatoes, peeled and cut into 11/2 – 2 inch pieces
  • 12 ounces rutabaga, peeled and cut into 11/2 – 2 inch pieces
  • 2 tablespoons canola oil
  • ½ teaspoon garlic powder
  • 1teaspoon ground black pepper
  • 1 teaspoon cumin
  • ½ - 1 teaspoon cayenne
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon fresh thyme

Preheat oven to 400˚F. In a medium bowl stir together oil, garlic powder, black pepper, cumin, cayenne, salt, sugar and thyme. Add butternut squash, sweet potatoes and rutabaga to the spice mixture and toss the ingredients to coat. Transfer all the ingredients to a baking sheet and bake for 30 – 35 minutes or until vegetables are tender and begin to caramelize. While roasting, make sure to turn the squash couple of times with the spatula to make sure all the vegetables are evenly roasting. Season with salt and pepper to taste and serve hot.

*Recipe adopted from Trader Joe's Simply Indian.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

Tuesday, November 11, 2014

Alfresco dining

Whenever I get visitors from out of town, I want to give my guests  the experience of California living. Alfresco dining is the embodiment of California living. This table was set to savor the breakfast in the garden. The air was crisp, the weather was perfect, and it was a beautiful morning to sit out and enjoy time with friends and family.











Salad for breakfast? Yes, this heart-healthy sprouted mung bean salad is a powerhouse of nutrients and enzymes made to boost your energy in the morning.






For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


Wednesday, November 5, 2014

Fall tablescape

Entertaining season is here. First task of entertaining is setting the table. Instead of a fussy tabletop, I wanted to set a natural and simple but elegant table for the fall. Whenever I want to set the table, I walk around my garden to get inspiration. For this table, my inspiration comes from gold and red chrysanthemums that are growing in the garden. Gold, orange and red define the traditions of the season. I know gourds and pumpkins are another fall favorite. Instead of pumpkins I wanted to incorporate persimmons(also from the garden) for a twist on tradition. 
Keeping the color scheme to a minimum with two to three colors gives a striking effect. I  found napkin rings in my table top arsenal to go with the chrysanthemum centerpiece

Since the centerpiece is dramatic with different textures, I wanted to keep the rest of the table to a minimum to showcase the flowers on the table.



I used small tumblers for wine instead of wine glasses.










Now the table is set and stay tune for the menu and recipes in upcoming posts.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

 

Tuesday, November 4, 2014

Fall flower arrangement

Seasonal flowers from the garden grace my table all year long. When I saw chrysanthemums blooming in the garden, I wanted to bring these dramatic colors and textures of a fall garden into my home. This arrangement is made with chrysanthemums, ming fern, inflorescence form pigmy date palm tree and my most preferred fall favorite, garden persimmons.


Inflorescence from pigmy date palm adds an unusual texture to the arrangement.






My next post is all about setting a table using this fall arrangement and a few of my tips on setting the table for your next holiday entertaining.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


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Tuesday, October 28, 2014

Cottage cheese chappatis


Chappatis, also known as rotis are an unleavened flat bread staple food from all over North India. A chappati or roti is made with whole wheat flour and is accompanied with many curries in  India. It is a twist on a traditional recipe by using cottage cheese to make a healthy alternative for breakfast or a light lunch.




Cottage cheese chappatis

These chappatis makes a delectable breakfast when you serve them with Trader Joe’s mango ginger chutney.
Yield: 8
  • 1 cup 100% white whole wheat flour
  • ¾ teaspoon salt or to your taste
  • 1 cup cottage cheese
  • ¼ cup chopped red onion
  • 1 green chili such as serrano or JalapeƱo, seeded or minced (more to taste)
  • ¼ teaspoon cayenne
  • ½ teaspoon cumin powder
  • 2 tablespoons chopped cilantro

  • Extra flour for dusting and rolling
  • 2 tablespoons oil for basting

  • Trader Joe’s mango ginger chutney

Stir in flours and salt in a bowl. Add cottage cheese and rest of the ingredients to the flour and mix into form the dough. Cover the dough with plastic wrap. Let it rest for ½ an hour allowing the gluten to develop.

Divide the dough into 8 equal parts. Work with one piece at a time and keep the rest covered to prevent from drying. Roll out the dough, using flour for dusting and rolling into 6-inch circles.

Heat the griddle over medium high heat. When the griddle is hot, place rolled chappati onto it. When the bottom is covered with few brown spots, flip to the other side. Using a flat spatula, apply gentle pressure on top. When the other side also covered with a few brown spots baste with oil on both sides and flip one or two times. Remove from the griddle. Cover the chappatis with a kitchen towel while you prepare the rest.


You can serve these chappatis with mango ginger chutney for breakfast or as a light lunch.

*Recipe is adopted from Trader Joe's Simply Indian.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


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Thursday, October 23, 2014

Deepawali

Wishing all friends and family near and far a very healthy, happy and prosperous Deepawali!






For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


Thursday, October 2, 2014

My current favorite breakfast : Avocado toast

Just like fashion trends, food trends come and go. Eating avocado is a very trendy thing right now.  I hope this trend lasts forever. Every nutritionist is raving about avocados and their health benefits. I did as much research as I could about avocados and the more I learn about them, the more I like them. I have been riding on the avocado bandwagon for a while. That too, when you live in California, you cannot escape avocados. Just like lemon trees, almost every household owns at least one avocado tree. Many times your neighbors and friends bring you a basket full of avocados, just because. I planted three trees in my orchard. Well, one is never enough. Lately this is the breakfast I am obsessed with. This is my current favorite breakfast, hope it becomes yours too.



The Recipe:
Serves:2
1. 2 ripened hoss avocados, cut lengthwise around the pith, pith  removed, scoop out the creamy flesh into the bowl and mashed into chunks
2. 1/4 cup chopped red onion
3. 1 tablespoon lime juice
4. 1-2 tablespoons chopped cilantro
5. 1 teaspoon minced fresh garlic
6. 1 green chili such as serrano, minced
7. 1/2 teaspoon salt or to taste
8. 1 teaspoon roasted cumin powder
9. 1 small tomato, seeds removed and chopped
10. 4 slices of cracked wheat sourdough bread (available at Trader Joe's)
11. Pomegranate seeds to garnish (optional)

Mix the first 9 ingredients together. Toast the bread. Spread the avocado mixture on the toast. garnish with pomegranate seeds and serve.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.


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