Dates Pickle | Eenthappazham Achar (Malabar Style)

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Dates pickle / Eenthapazham achar is a speciality of Malabar and it best pairs with Thalassery biriyani.Thalassery biriyani is served with dates pickle unlike the raitha in other biriyani.This pickle has a sweet,tangy & spicy taste.Usually this pickle is blended in a smooth paste form but somehow to me it tastes similar to the Sweet tamarind chutney used in chats and so I avoided that.I have just added & cooked the dates in the pieces form.We love it this way and like it with biriyani.Do try this out if you love the sweet taste of dates in pickles !!!



Ingredients
dates 250 gms(pitted)~35 dates
ginger shredded 1 tbsp
garlic cloves 1 tbsp'
green chillies 2-3 chopped
mustard seeds 1/4 cup
cumin seeds 1/4 tsp
chilly powder 2 tsp
turmeric powder 1/4 tsp
asafoetida powder 1/2 tsp
salt 1 tsp
sugar 1/4 cup
gingelly oil 2-3 tbsp
vinegar 1/3 cup
water 1/4 cup
curry leaves few



Method
-Chop the dates in small pieces.
-Make a paste with chilly powder ,mustard seeds,cumin seeds & water in the blender.The mustard seeds & cumin seeds can just split up.
-Heat oil in a pan and when the oil is hot ,add the ginger shredded,garlic chopped, green chillies & curry leaves.Add the turmeric powder and asafoetida powder
-Add the chilly paste and vinegar.Bring to a boil.Add the chopped dates and cook for 5-7 minutes till the vinegar is absorbed and dates are softened and cooked.There will be some soft dates pieces left behind to add a nice chewy texture.
-Add the sugar & salt.Put off flame.


Servings ~ a small bowl

NOTES
* Adding sugar adds to the sweeteness,omit if u don't like it very sweet.
* Usually this pickle is made by  blending the dates but we prefer having some chunks in between,so haven't blended it.You can blend if u wish.

Announcing EP Series -Nutmeg or Parsley

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Wishing all a very Happy & Prosperous New Year !!!
EP Series starts its journey with a new year, new theme & at a new space.This month the series is guest hosted by Chef Mireille @ Chef Mireille's Global Creations with the theme "Nutmeg or Parsley".Thanx Mireille for hosting the event and for your interest too.And this brings to the end of EP Series-Herbs & Spices too.So,would like to thank each one of your for your valued support always.And expect the same this month too.Rules remain the same,hoping to see the authentic,traditional & innovative ones linked in soon.



Am linking the Parsley pakoras (from archive) to the event:)


Aloo Parathas with parsley

MY 2012 Recipe Favorites

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Well, I hope you had a joyous, blessed and peaceful Christmas. I know my family and I did, and even got my wish for snow a few days later. Now it's starting a bit like Christmas here, well winter at least.And now, many new year's blessings sent your way.
I thought about listing some of the most 2012 trafficked blog recipes (Quinoa Protein Bars, Oatmeal Bread, and Sweet Potato Quinoa Lentil Loaf...Thank you, Pinterest!).
BUT, instead I am going to list MY top 10 favorite 2012 recipes. Ones that I have made again and again, and ones that I am super proud of and wish I could give a taste to each one of you from my kitchen to yours. If you haven't tried to make these treats, sweets and creations, then I would add these to your to-do list for 2013. Yes, you may need to wait for summer for fresh berries to come in season, but let's just say that it's worth the wait.
Without further delay...
Peppermint Pattie CookiesFresh Strawberry PiePB&J Blueberry CrispTangy Kale SlawCarrot Cake CupcakesWhole Grain Lemon Poppyseed PancakesSpinach Quinoa Socca CakesDate and Raisin Oat BiscuitsChocolate Thumbprint Sunflower Seed Butter CookiesMaple Pumpkin Pie
Another prized recipe that I just recently won an award for from my friends at SunButter is the Chocolate Pudding Sunflower Pie... and with the winnings I want to try and put it towards a new camera so that maybe I will feel a little but more motivated to snap pictures to share more recipes with you in 2013. Yes, this is me feeling the end of the year wish that I could have posted more recipes that I have made, but was just too busy or pregnant-lazy to post. I am going to be seeking out some fresh energy, motivation and inspiration for 2013. So, here's to a great 2013 in my Hope for Healing Gluten-Free Kitchen! Cheers!
Many blessings, hopes and adventures to you in 2013.Much love and light as always.

I'm Blogging Again!

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Wow!  What a break I have had!  When I posted several weeks ago about taking a break from my blog I kinda left something out.  Sure, I was honest that I wanted to make impromptu and messy dinners without the worry of them looking photogenic.  I was also ready to "chill out" and relax with my family.  What I failed to mention was... well, I'll let my photos do the talking...


Wait one second... Are we on an airplane!?

Yep, we are flying high in the sky to...
The Sunshine State!!! 
Why hello there warm hot weather, swimming pools, beaches, sundresses and pedicures (on very pale feet.  Who cares...we were in FLORIDA!).

Fun bike ride for 4!  We got the kids bowls of ice cream while my husband and I pedaled around.
Red Sox fans vacationing on the west coast of Florida... you bet we made a trip to Spring Training.Beautiful new stadium.  It's a replica of Fenway.
This is simply the best way to get around these Florida developments.

Lovin' life!
Our own private beach.
When in humid Florida, do not attempt to straighten your hair.  Embrace the curls!
Those are my kids swimming in the "big" pool.
We even had a Date Night!
Scariest walk in my life!!!  I swear we were walking through crocodile alley!  This was between a parking lot and a (really nice!) hotel where we had a cocktail.  I was so freaked out!!!  We not only had to walk through swampy woods, but also over an area of water.  I think my husband still has my fingernail marks in his arm!
Our last day at the beach.  Pelican feeding time - they are huge!

beware ~ a sand witch! (get it?)

 Good-bye beach!
This is quite a nice way to eat lunch... a little different than this.
Our final family dinner.
...and the sun sets on a beautiful vacation.
Checking out our airplane.
Just about to board, but there is time for... Silly faces... along with a gigantic lollipop (and still wearing his pajama top.  Pick your battles, right?).  My son had this lollipop the entire day which saved the day, if you know what I mean ;)
Ahhh... Fabulous vacation.  I'm curly-haired, tanned (sort of), and I've got my Starbucks iced soy latte.
Next post...vacation food!

Happy Mother's Day and Sunday Links (May 13, 2012)

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Happy Mother's Day!  Every Mother's Day I look back at the pictures of my children on the days they were born.  The days that forever changed my life and gave me the honorable title, "Mom."

my daughter ~ 2006 
my son ~ 2008


This year will be different than last year.  I get a weekend off from the kitchen!  Of course I love being in the kitchen, but I definitely don't mind a time-out.  We'll be having a family brunch at my parent's Country Club - Ooh, la, la!

Sunday Links

MSNBC Week in Pictures

4 Sneaky Health Food Ingredients to Watch Out For

3 Health Habits that Are Good Enough

18 Most Sickening Food Ingredients (EIGHTEEN!?!  Wowza!)

Photography Tips and Tricks for Photographing Children

Good Enough to Eat - Nutritious Food Swaps

Udon Noodles with Soybeans and Carrots

Maurice Sendak, Children's Author, Dies at 83


Do you have a favorite Maurice Sendak book?  I have two favorites: Chicken Soup with Rice - kind of ironic, I know...being vegetarian and all... (video above) and Alligators All Around.  My children love In The Night Kitchen.

Gluten Free Gingerbread Cookies

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Gluten Free Gingerbread Cutouts

WithChristmas just a few days away I thought I’d bring you these gluten free gingerbreadcut-out cookies.  Gluten free Bisquick makes this even easier than my old ginger bread cookie recipe.  And don’t you thinkgingerbread cookies just scream the arrival of the holidays.  These buttery cookies with their warm spiceswill delight anyone that takes a bite. The texture and flavor of these can’t be beat.  Although these cookies hold their shape perfectly,this is not the recipe to use if you’re trying to build a gingerbreadhouse.  For that you’d need a recipe thatmakes a very sturdy finished product and you’ll need to guie it all togetherwith royal icing.  Maybe I’ll have thetime to do that for you next year.  Andfor those of you who might not have the time to tackle rolling out a batch ofcut-out cookies the video tutorial shows you haw to make the gingerbreadchocolate cookies pictured at the bottom of the page.
GingerbreadCookiesPreptime: 15 min Baketime: 10-12 min
Ingredients

• 1cup butter, softened
• 1cup dark brown sugar, firmly packed
• ¼cup molasses
• 2eggs
• 3½  cups gluten free Bisquick          
• 2tsp ground ginger
• 2tsp cinnamon
• ½tsp allspice
• ¼tsp nutmeg

Video Tutorial



Instructions

1. Preheatthe oven to 350°F (or 175 °C)
2. Stirtogether the gluten free Bisquick and spices then set aside.
3. Cream together the butter, brownsugar and molasses until light and fluffy then scrape down the bowl with arubber spatula, add the eggs and beat until you have a smooth fluffy mixture.
4. Stop the mixer; add the dryingredients and beat until you have the dough thoroughly combined.  Be sure to stop the mixer and scrape down thebowl a few times to ensure you have it well combined. 
5. Divide the dough into three equal partsthen transfer each section onto a sheet of plastic wrap and pat the dough intoa rectangular shape, wrap in plastic wrap and chill for ½ hour.      
6. During the last 15 minutes of thechill time, preheat the oven to 350°F or 175°C. 
7. Roll out the dough between 2 sheetsof plastic wrap on top of a cutting board for easier  transport to the fridge. 
8. Roll the dough to just over 1/8 inchthick then transfer the cutting board with the plastic covered sheet of doughto the fridge for 10 min or so to chill and firm up before cutting thecookies. 
9. To cut them out, remove the topsheet of plastic and use whatever cutters you want to cut the cookies thentransfer the cookies to the baking sheet and bake them for 10-12 minutes.  Cool on the baking sheet for 2 minutes beforemoving them to a cooling rack to cool completely.
10. To decorate the cookies I used apowdered sugar glaze that involves mixing roughly 1 cup of confectioner’s sugarwith 1 tbsp of water or milk until smooth. Try to keep the glaze on the thick side so that it is easier to workwith. 

Notes: Iused a Ziploc bag with a tiny corner snipped off to do my decorating.   For a wonderful royal icing tutorial [click here] to see a tutorial from StephenOwensTV.  If you’re not following a gluten free diet you can stir together (3 ½cups flour, 2 tsp baking soda, 1 tsp baking powder, ¼ teaspoon salt) in placeof the gluten free Bisquick.

Chocolate Gingerbread Spice Cookies

Besure to watch the video to see this second cookie that can easily be made withthe same dough.  These cookies arefrosted with a Bailey’s Irish Cream chocolate glaze. Once the glaze sinks intothe cookie and dries, you’re left with a cookie that almost has a cake-likeconsistency.  Whenever you can make a fewkinds of cookies with the same dough, I’d say you’re ahead of the ballgame.

S'Mores Granola Bars

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Granola bars are my favorite grab and go snack and you really can't get any easier than this recipe. I love the Quaker Chewy S'mores Granola Bars, so I tweaked the recipe to be as s'mores like as possible. I used Kraft mini marshmallows, they taste like the marshmallows in Lucky Charms, or the kind that come in those little packets of hot cocoa, so they were perfect for these bars. The finished product was quite similar to the Quaker bars, but a bit chewier and more chocolaty tasting. Definitely a keeper. 
No bake S'mores Granola BarsAdapted From laurenslatest.com1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
1/4 cup mini chocolate chips, plus more for topping1/2 cup mini marshmallows, plus more for toppingMix together Rice Krispies, oats, 1/2 cup marshmallows, and mini chocolate chips (if you want them with less chocolate flavor, leave out the chips till the end). Set aside. In a small pot, melt butter, honey, and brown sugar together over medium high heat until it starts to bubble. Reduce heat and cook for another two minutes. Stir in the vanilla. Remove from heat and pour over oat/rice mixture. Mix well ensuring that all ingredients are moistened. Line a small jelly roll pan (12x8x1) with aluminum foil.  Pour mixture into lined pan. Pack it in really tightly or the bars won't set and will fall apart when cooled.  Sprinkle the top with more chocolate chips and mini marshmallows. Let cool, then cut into bars. Have a sweet day!