Cheesecake Brownies

Has it really been a couple of weeks since I posted anything new on this blog? Time sure flies when you are having fun- and I've been busy knitting myself a sweater, reading some interesting books (more on this at the end of the post), teaching and learning fun new things and generally taking a short unplanned break from blogging. Which can be ever so refreshing and an antidote to blogger's block.

Anyway. It seems quite logical that one might pick out a fabulous recipe, go shopping for the ingredients and then cook or bake. My method is often less romantic and more pragmatic. Food wastage makes me feel wretched, so I poke around the fridge and look for ingredients that must be used before I go hunting for recipes.

Several weeks ago, I stocked the fridge with Everything Possible for my guests and found myself with leftover cream cheese and sour cream. Yesterday came the opportunity to dispatch the cream cheese by making quick and easy cheesecake brownies- a little treat to celebrate a happy event: Neighbor Girl getting the job of her dreams.

Two bowls, pantry ingredients + cream cheese, 5 minutes of mixing and 30-40 minutes in the oven, and you have yourself a pan of swirly brownies.

Cheesecake Brownies

(adapted from this recipe from delish)

1. Preheat oven to 350 F. Line an 8x8 pan with parchment and grease lightly.

2. This is the cream cheese portion. In a medium bowl, beat together

• 6 oz. cream cheese (3/4 of a standard slab), softened
• 1 tbsp. unsalted butter, softened
• 1 egg
• 2 tbsp. sugar
• 1 tbsp. all-purpose flour
• 1 tsp. vanilla extract

The cream cheese and the butter can be softened by setting them on the counter, or by microwaving them for a few seconds.

3. This is the brownie portion. In a large bowl, beat together

• 7 tbsp. melted butter (the rest of the stick after removing a tbsp. for the cream cheese portion)
• 2/3 cup granulated sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

4. Layer most of the brownie portion in the prepared pan. Pour the cream cheese portion on it. Dollop on the rest of the brownie portion. Run a knife tip through the dollops to create pretty swirls.

5. Bake for 30 minutes or until a tester comes clean (with only some crumbs attached). Cool for an hour, then slice into 16 squares. Stand back and let your family and friends fight over how to divide up the squares.


The sour cream and a partial bag of frozen blueberries went into this quick bread from King Arthur. I can't seem to make enough quick breads, they are very popular around here.

On The Bookshelf

When I mention books in this space, it is because I enjoyed them and want to recommend them. But here is a book that I really looked forward to reading, where I loved the premise of the novel but was utterly disappointed with the book when I was done reading it.

They say to not judge a book by its cover, but look at that inviting slice of cake- I had to read The Particular Sadness of Lemon Cake by Aimee Bender. The concept of the book is a young girl who can taste the emotions of the person who has prepared the food she is eating. For instance, her mother is outwardly cheerful but a taste of her chocolate-frosted lemon cake fills the girl's mouth with the horrid taste of sadness and dissatisfaction. She finds herself having to eat packaged snacks made in gigantic factories, untouched by human hands, because everything else is brimming with the darkest emotions and secrets of the person who made it. In the end, the story fizzled out and made no sense to me and the book left me with a deep sense of dissatisfaction, probably tainting the dinner I made that evening ;)

On some level, I believe that the emotions of the cook certainly have an effect on the food. "Made with love" is more than a tired cliche. Mostly because I am in a good mood, I am more likely to focus on the process (whether cooking or something else), take my time and produce higher quality results. This is why I am utterly mortified when I see chefs in food-oriented TV reality shows shouting expletives, throwing things around and arguing violently in the kitchen- the food they make feels toxic to me, in spite of the high end ingredients and fancy presentation. Give me some rice and beans that have been cooked with love and respect instead, chefs. Hold the drama, please.

Have a lovely weekend; I'll be back early next week with a post brimming with vegetables and grains and other good things, plus the latest tales of one Mr. Dale.

Iron Chef-Bloggers BB7 Round-Up and on to BB8

The challenge last month was to pretend we were Iron Chefs and use one ingredient in two different ways, both inspired by recipes on other blogs. Here are the ingredients, from A to Z and the innovative ways in which they were used...


Anchovies~ Tiny saltwater fish with a pungent and savory flavor. From what I have heard, you either love 'em or hate 'em. At Stephfood, Steph uses them in a colorful orecchiette pasta dish and a creamy green goddess dressing.

Bananas~ Get your dose of potassium with this ubiquitous tropical fruit. Most of us eat them as a snack but the ripening process often happens in the blink of an eye. At SS Blogs Here, SS uses over-ripe bananas in two sweet snacks, chocolate banana bread and cookie-like banana bites.

Beets~ Dressed in opulent shades of purple or red, beets are so much more than just a salad vegetable. At Veg Junction, Veena discovers two new ways of cooking beets, with spicy beetroot kootu and sweet little beet cupcakes.

Bell Peppers~Also called capsicum, the colors of bell peppers- orange, red, yellow, green- entice us in summer. At Pieces of Paper, Squiggly Lines, Lavanya cooks up dishes representing South India with red bell pepper chutney and North India with kadhai paneer.

Bread~ A staple food in so many cultures and often left over from the days before. "Waste not, want not", it is said.
     At Seduce Your Tastebuds, PJ recycles left over bread into two tasty snacks, vegetable toast and eggless masala toast.
     At The Budding Cook, TBC made two snacks too, crisp batter-dipped malai toast and fritters with stale bread and eggs.

Carrots~ The bright orange root vegetable. Carrots are usually inexpensive and available year-round. At Priya's Easy N Tasty Recipes, Priya cooks carrots to make a one-pot meal, carrot rice, and a snack, carrot vadas.

Cauliflower~A cruciferous vegetable with notable health benefits and a staple of my vegetable crisper.
     At Tamalapaku, Harini bought a huge cauliflower and used it up in two delicious dishes, a cauliflower kasoori methi curry and cauliflower adai.
     At A Tote Full of Veggies, Sharan made two interesting recipes, cauliflower posto and a cauliflower crust pizza.

Chickpeas~ These beans seem to have it all- a rich nutty taste and plenty of protein and fiber. At Everybunny Loves Food, Sana explores chickpeas in two different cuisines, the Middle Eastern crispy-fluffy falafel and Italian farinata.

Corn~ Sweet corn floods the markets in summer; unlike the processed products made from it, real corn is a nutritious treat. At Super Yummy Recipes, Satya tries something off-beat by using corn to make corn halwa and corn fritters.

Eggplant~A purple beauty of a vegetable, there are hundreds of home-styles ways to cook it. At Enjoy Indian Food, Meera cooked eggplants in two different Indian regional styles, the Konkani way and the Bengali way.

Eggs~ These are a fridge staple for many of us, good for everything from breakfasts to quick dinners to baked goods. At Sinfully Spicy, Tanvi uses eggs in two egg-sotic ways- in Bengali egg rolls (classic street food) and a simple egg stir fry (a side dish for any Indian meal).

Green Beans~ Also called French beans, this tasty vegetable is another summer staple. At Priya's Easy N Tasty Recipes, Priya uses green beans to make a curry and a stir-fry.

Horsegram~ Not a very well-known legume, but worth befriending for its earthy taste and rich iron content. At Oh Taste N See, Denny remembers that her grandmother considered horsegram (kollu) to be a cure for the common cold, and battles her own cold with kollu kadayal and kollu rasam.

Kidney Beans~A popular bean in many cuisines. At Our Cherished World, Swetha uses rajma in a time-honored Punjabi rajma masala and a tasty rajma salad.

Mango~A tropical fruit that evokes deep passions in many of us who grew up in the Indian subcontinent. At Palate Corner, Sonu enjoys mango in two sweet ways, thick mango lassi and sticky, fudgy coconut mango burfi.

Mustard~ A pungent spice and popular condiment, used in the form of tiny seeds or a paste. At Peppermill, Miri uses it in an adaptation of a Bengali dish of mixed vegetables and grilled mustard chicken.

Oats~ A great way to eat whole grains for breakfast. At The Taste Space, they are used in two ways, both sweet and delightful, as a whipped banana oatmeal and peach blueberry raspberry crumble.

Paneer~ The milky fresh cheese that is so popular in India.
     At Mimi's Mommy, the blogger learned two ways of using it, both pretty challenging I must say, and produces piping hot paneer parathas and luscious chilled rasmalai.
    At Super Yummy Recipes, Satya confesses that she has a "big crush on paneer" and uses it in two innovative ways, to make paneer kachori and paneer stuffed okra.

Rice Flour~ Rice milled to a fine white powder, a staple in many Indian kitchens. At Live to Eat, Megha uses it in two festive recipes with contrasting, sweet modaks and savory pearl modaks.

Sabudana~The starchy pearls that have a chewy, unique texture. At Queen of my Kitchen, Supriya uses sago pearls in sweet and savory ways, in sabudana thalipeeth and sabudana kheer.

Spinach~ A green leafy vegetable, something that many of us are trying to eat more of. At Mharo Rajasthan's Recipes, Priya uses it in two off-beat ways, in a versatile spinach chutney and in gorgeous green deep-fried pooris.

Tomatoes~ The savory bright red fruits of summer.
     Over at Daily Musings, Indosungod uses them in two different types of preserves, a rich and flavorful tomato pickle and sweet-spicy tomato jelly.
     Here at One Hot Stove, I used them in two quick dinners, for a no-cook pizza sauce and refried kidney beans.

Zucchini~Come summer, many cooks are wringing their hands trying to use up summer squash faster than it shows up at their doorstep. At The Cooker, a zucchini of extraordinary proportions is used in a number of innovative ways, including a zucchini cake and savory zucchini pancakes.

Thanks to these wonderful iron chef-bloggers for playing along!

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The theme for Blog Bites 8 was suggested by the last participant listed above- The Cooker said she could use some fresh new ideas for one dish meals, and I agreed, I could use them too.

Pavani of Cook's Hideout hosted a Monthly Blog Patrol with the theme One Pot Wonders in April 2008 but since over two years have passed since that event, it might be fun to have the same theme again. A single dish that contains all the major food groups, that is filling and satisfying and tasty- these are the kinds of recipes many of us want to include in our repertoire for the daily dinner rotation.

When we think of one-dish meals, many rice dishes like pulaos and khichdis come to mind. I love these, and you are certainly welcome to make them as your entries, but let's also challenge ourselves to make one dish meals beyond rice-based ones, like casseroles, over-stuffed wraps, stews and pasta dishes.

If you are looking for inspiration for the kinds of dishes to make, this post has great suggestions for a variety of one dish meals. If you are a George Clooney fan, then you might get distracted from the aforementioned great suggestions though. For even more ideas, check out these other events featuring one dish meals: a monthly mingle and another one dish event.

The Rules

1. From now until October 25, look through your favorite blogs and try a recipe for a one dish meal. A one dish meal is where the grain/carbs, vegetables and protein are included in a single dish.
2. The recipe has to come from another blog; that is the whole premise of Blog Bites, so please turn to other blogs for inspiration. 
3. Write a post telling us about the one dish meal you made, with the following: (a) A link to the recipes on the inspiring blog, (b) A link to this post (the event announcement), (c) Picture of your dishes.
4. Please write a post specifically for this event. 
5. Please do NOT copy a recipe word for word from another blog- that would be both illegal and unethical. Either re-write the recipe in your own words if you have made substantial changes, or simply add a link to the recipe. One of the reasons I am hosting this event is to remind ourselves that when we use recipes from other blogs, we must be fair and honest in giving them due credit. 
6. Please make sure your entry meets all the rules above. Then, send me the link (URL) of your entry at the following e-mail address: OneHotStove AT gmail DOT com
7. You can send in as many entries as you like.

Have a great week, everyone!

You Say Tomato

This month's Blog Bites challenge was to pick an ingredient and use it in two different ways. One ingredient that sneaks into way too many dishes that I make is the tomato. Tangy-sweet with a happy red color, I use tomatoes year round but other than the few summer months, they tend to be of the canned variety.

Here is what I made with tomatoes in the past week. Lately, the focus has been more on cooking and eating and less on food photography so I must warn you that the pictures on this post are quite wretched.

The first is a simple pizza sauce. My usual recipe is from my mom, but this particular evening I was looking for a quick no-cook recipe and found this one from Dine & Dish. It calls for some fresh basil (which is on hand during summer), a few canned tomatoes and some other pantry ingredients, simply stirred together. Perfect!

Here's how I made the 2-minute no cook pizza sauce.

In a bowl, mix together

• 7-8 whole canned tomatoes, chopped finely
• Handful of fresh basil leaves, torn
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. tomato ketchup
• 1 tsp. minced garlic
• 1 tsp. dried oregano
• Few turns of freshly ground pepper
• Salt to taste

This quick and rich tomato sauce was spread on a thin whole wheat pizza crust, topped with dollops of pesto and thinly sliced summer vegetables- peppers, onions, eggplant, zucchini- and some mozzarella and parmesan, and baked to perfection in a very hot oven. Throw in some good beer and you have the perfect summer meal.

The second tomato recipe is also a keeper. I love Punjabi rajma, with the rich flavor of tomatoes and kidney beans and little else. This refried beans recipe from Kitchen Parade, adapted from a recipe by Diana Kennedy, was very reminiscent of rajma with a different cultural spin.

Here is how I used fresh local tomatoes to make Refried (ish) Kidney Beans

1. Soak 1 cup dried kidney beans for 24 hours and rinse them thoroughly. Cook them with a little salt in the pressure cooker until tender. 
2. Puree the kidney beans with 4 medium chopped fresh tomatoes in the food processor. I left the puree quite chunky. 
3. In a pan, heat 1 tbsp. oil. Saute 1 finely minced onion, 1 finely minced red pepper and 2 tsp. minced garlic. 
4. Add 1 tsp. cumin powder, 1 tsp. oregano, 1 tsp. paprika and 2 tsp. red chilli powder (or more or less depending on your desired level of heat). Add salt to taste. 
5. Stir in the bean-tomato puree and cook for several minutes. 

This simple bean puree was a surprise hit- tasty and comforting. It keeps well in the fridge for 2-3 days. Once you have the bean puree on hand, you can cook it with eggs for breakfast as in the original recipe. I made burritos with the bean puree, sauteed vegetables, cilantro and cheese. 

But this was my favorite way to use it: smear half a whole wheat tortilla with tomato pickle (mine is store bought). Then spread the bean puree generously. Top with some pepper jack cheese, fold the tortilla and microwave for 20-40 seconds. This is what I packed into my lunch 3 days in a row. So good. There was a small container of bean puree left over and I would have taken lunch for a 4th day, but Neighbor Girl discovered it and ate it up before I could protest.

Meanwhile, I am thoroughly enjoying the sneak peek into the kitchens of some of my fellow bloggers, linked in my last post. If you would like to play along, I've extended the deadline for a few days, and the link tool will be open until September 30.

Please check back tomorrow evening for the round up of BB7 and the theme for the next round (today is the deadline for entries). Happy Saturday!

Kitchens Revealed: a Link Party

On my last post, Sangeetha mentioned that she would like a sneak peek into my little kitchen. Well, this weekend started with a lovely and relaxed morning so I thought it was as good a time as any to snap some pictures and share them here.

I've had fun putting together my new kitchen in the last month, trying to make it as organized and functional as I can. Much as I love to cook and bake, rummaging for tools and working in clutter can take the joy right out it. So I made some rules for myself and gave myself a stern warning to stick to them (yes, I frequently feel the need to lecture myself inwardly):

1. Leave two countertops absolutely clear and empty. This workspace is used only while I am actively cooking. Nothing is ever stored there permanently. 
2. Put all the tools and equipment in plain sight and where I can easily reach it. I know from experience that anything that is hidden away never gets used. In fact, I forget that I even own it.
3. Throw away (rather, donate) anything I haven't used in a few months. Unused stuff eats up precious kitchen real estate and gets in the away. I am very ruthless and unsentimental about getting rid of unnecessary stuff. 
4. A place for everything and everything in its place. Life is too short to go rummaging for things. 

My kitchen is a long, narrow rectangle. This is one of the long sides, with counters (2 of them empty, one with the microwave oven), sink, stove/oven, dishwasher.

All the overhead cabinets are way above my reach (I am very short on the petite side) so they are more or less useless.

Instead, all my storage is on the long wall opposite this one. I placed two Baker's Racks and they contain all my appliances, baking dishes, and all kinds of tools.

I bought these Baker's Racks separately (2 years apart, in fact) used (read super-cheap) from Craigslist, the online classifieds. But they match well. There is a power strip hidden behind into which all of these appliances can be plugged in. A few cheap S-shaped hooks made it easy to hang up all kinds of little things like measuring spoons, tongs and pot holders.

With my other tools, I stuck them in vases and put them on the windowsill next to the counter. It makes it so easy to just pluck out what I need.

The third wall is a narrow one and has a pantry (a simple cupboard with shelves, not the walk-in kind) and the fridge. Instead of hanging bags on the pantry door, I put my favorite dishcloth (a very sweet gift from my friend Bek, a fellow knitter) on a hanger as a little decorative touch.

My very favorite thing about this kitchen is the fact that the fourth wall opens into the back porch and backyard, so I can look out of the window as I am cooking and see the trees-

Now it is your turn. I would love to see your kitchens too. Kitchens can be big or small or downright tiny, tidy or messy, old or new, but they are the place where all the magic happens. Here's a blog event of sorts where you don't have to find a recipe or cook anything.

Instead of the traditional way of making round-ups, I am doing a link party. The round up will be right here as participants add their posts. I've been looking at link parties on craft blogs, like this one, and thought it might be fun to host one just as an experiment to see how well it works.

To participate:

1. Just snap a few pictures of your kitchen and write a post on your blog about your kitchen: what you love about it, how you have organized it, whatever you want to share.
2. Link to this post so your readers can come and check out all the participants.
3. Click on "Click here to enter". Add your post's link/URL. And a little caption or title, saying whose kitchen this is. You can add a picture that will show up as a thumbnail.
4. You can participate anytime until the end of the month, September 30.

Have a lovely weekend!

Cold Coffee for a Tea Party

Are you one of those people who loves sucking down pricey grande glasses of cream-topped something-cchinos from the corner cafe, you know the one with the little green signage with a mermaid on it? I'm not one for coffee drinks, but V loves them on occasion and so do many of my friends. If you are one of the coffee drink devotees, you might be interested in this cheap, simple way to fix your cravings right at home.

I often make cold coffee in summer, and until recently, I used one of two methods. One is to mix up instant coffee, cold milk and sugar and then do an energetic shake-shake-shake (anyone remember the ad?), the other is to brew hot coffee in a coffee-maker, chill it and then mix in milk and sugar. Both were fairly satisfactory.

Then, early this summer, I came across this post on Tiny Choices, a blog about environmental issues and the small changes we can make for the better. This was the first I heard of this method of cold brewing, and what a great method it is. Let's see- it needs no fancy appliances, requires no use of the stove, needs 30 seconds of hands-on time and makes "just like Starbucks" cold coffee for a tiny fraction of the cost.

This is what I do to make the iced coffee concentrate:
1. Use a clean glass jar.
2. Add 2 cups filtered water and 1/2 cup coffee grounds (we always buy the fair trade coffee from Trader Joe's; you can use your favorite brand).
3. Swish the water around so all the coffee grounds are submerged.
4. Put the lid on the jar and place it at room temperature away from direct sunlight.
5. After 8 hours or so, the coffee has steeped. Filter the coffee using a very fine mesh filter/strainer and your coffee concentrate is ready!

Mix the concentrate with chilled milk (soymilk or almond milk are wonderful too) and your favorite sweetener and serve over ice- oh so refreshing. I love mixing the concentrate with sweetened condensed milk to make something like the Thai iced teas you get in restaurants. The possibilities are endless. Top it with whipped cream and chocolate shavings or a dash of cinnamon to create your own fancy coffee drink.

I know people expect a strong cup of aromatic chai at a tea party, but right around tea-time on a hot summer day, a tall glass of iced coffee is just the thing. So this is my contribution to Anita's mad tea party- the deadline was 15th September. It is well into 16th September in her time zone but it is still the 15th in mine, so I hope my entry is in, right under the wire!

Anita recently wrote a very thought-provoking post and I would call it required reading for food bloggers. We food bloggers enjoy reading each other's blogs, trying recipes and exchanging tips, and posting recipes on our blog that are inspired by others, but along with those rights and freedoms come responsibilities, the need to be gracious and honest in acknowledging the ideas that come from others.

You lose absolutely nothing by crediting an idea or a recipe to someone else. After all, human progress is based on people taking what others have done and building on it, adding their own creative touches and creating variations and improvements. On the other hand, when we fail to give credit, we risk losing our reputation, trust and respect, and the loss of any of these is very hard to repair. So Anita's post was a timely reminder to me to try to be a high-quality blogger every time I sit down and type a post and I applaud her decision to take a stance and say something out loud in favor of doing the right thing.

* * * 

This was a treat we enjoyed last week, a gift from my friends: frutta martozana or marzipan fruits, a specialty of Sicily. They are very realistic and almost life-size.

Roasted Tomato Chutney

This recipe started when I bought a couple dozen beautiful tomatoes at the Farmers Market last Thursday. Then I kept the oven at a slow and steady 200F for a whole 12 hours on Friday and roasted the tomatoes with garlic and herbs, transforming the already tasty tomatoes into something more like candy.

That night, I put together the pasta salad that was my Big Discovery of last summer. A year later, I am still surprised at how much everyone loves it. 

A few leftover roasted tomatoes were stashed in a small container. What followed was a weekend of such rare and spectacular perfection that it makes me worry about the future. By the law of averages the rest of the year will have ghastly weather. But I digress. Luxurious weekends are just the thing for the dosa ritual- soaking, grinding, fermenting- and the resulting dosa deserves a tasty chutney to accompany it. 

Chutneys are so remarkably versatile. The traditional formulations are wonderful, but you can always invent a new one based on the unique contents of your fridge. I usually use a sauteed vegetable (tomatoes, onions, zucchini) or an herb (parsley, cilantro) with some coconut (frozen, defrosted)and some roasted gram (called phutane in Marathi and dalia in Hindi) to thicken the mixture and help the grinding process. The chutney gets some heat from fresh green chillies or red chilli powder, and of course some salt and some fresh lemon juice to brighten the flavors. A sizzling tempering of mustard seeds, asafetida and curry leaves provides the final savory touch to bring it all together. 

Roasted Tomato Chutney

1. Grind together to a thick paste, using some warm water as required (all quantities are flexible):
1 cup roasted tomatoes
1/2 cup fresh (or defrosted frozen) coconut
1/4 cup roasted gram dal
Red chilli powder to taste
Salt to taste

2. Make a tempering, pour it on the chutney and stir together:
2 tsp. oil
1 tsp. mustard seeds
1 sprig curry leaves
pinch of asafetida

I love trying dosa recipes from different blogs, and this week I made Vaishali's brown rice dosa. I love her idea of microwaving the rice for just a few minutes to soften it up and make grinding easier. Dosa is the perfect vehicle for brown rice and I have now switched entirely to using brown rice in all dosa recipes.

Wait a second...Dale is saying something.

Dale's Tales

Dale is the self-appointed sheriff of the backyard. He watches over his little kingdom from his vantage point on the porch. If he sees any threats to law and order, such as squirrels squabbling in the high branches or kitties walking along the fence, he leaves his sunny spot and makes a mad dash to bark sharply at them.

For now, the yard is quiet and peaceful and all is well with the world.

Cocoa Brownies

The US is looking forward to Labor Day weekend, the unofficial end to summer, and in my home, we are sure to have a busy and exciting time. Our dear Italian friend arrives this weekend with her husband, baby and sister and they will stay with us for a week. The guest room is ready, sheets and towels are freshly washed and the fridge and pantry are stocked up with enough food for a small army.

To welcome them with a sweet treat, I baked a batch of all-American dark fudgy brownies studded with walnuts. The recipe comes from one of the superstars in the world of desserts, Alice Medrich. I found the recipe here on Smitten Kitchen.

The recipe is unusual in many respects- for instance, you use cold eggs (straight from the fridge) where almost all baking recipes require you to use ingredients at room temperature. Also, after stirring in the flour, the directions ask you to beat the batter dozens of times, where most recipes want you to fold the ingredients in ever so gently avoid developing the gluten when you want a tender result. But it all works just perfectly. What's more, the recipe calls for ingredients that I always have on hand.

I followed the recipe closely with these minor modifications:
1. I reduced the sugar to a cup.
2. I used a microwave to make the butter, sugar, salt and cocoa mixture. This made brownie-batter-making a one bowl deal with very minimal clean-up.

Alice Medrich's Cocoa Brownies

• 10 tablespoons unsalted butter (1 stick + 2 tbsp.)
• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder 
• Heaping 1/4 teaspoon salt
• 1-2 teaspoons pure vanilla extract
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

1.  Position a rack in the lower third of the oven and preheat the oven to 325°F. 
2.  Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
3.  Combine the butter, sugar, cocoa, and salt in a glass bowl and microwave in short spurts until melted but not hot. It might look gritty- that's ok. This can be done in a double boiler too. 
4.  Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. 
5.  When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
6.  Stir in the nuts, if using. Spread evenly in the lined pan.
7.  Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 30 minutes.
8.  Cool and refrigerate to be able to cut with clean lines. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

You can add sprinkles before baking for a festive touch.

These are dense fudgy brownies with a rich chocolate flavor- truly a treat. It is my second time making this recipe. The first time I sent a batch with my friend Neighbor Girl when she went to visit her grandma a couple of states over. Neighbor Girl reported that her grandma who normally picks at her food and barely eats anything ate several brownies with gusto. That just made me so happy, especially since I live too far away from my own grandma to ever bake or cook anything for her.

Fresh off the Hooks

My hexagon afghan is done- whew! And it makes me happy just looking at these colorful flowers. It definitely has a retro look though.

I hope you all have a lovely weekend.

BB7: The Iron Chef Edition

I watch my fair share of food-related programming on TV and one of the shows I often find while channel-surfing is Iron Chef America. In this culinary game show, a theme ingredient is revealed at the beginning of each episode, and the two competing chefs must make 5 different dishes using that ingredient. For instance, the secret ingredient may be chocolate, in which case the chefs are given access to a table laden with every form of chocolate imaginable, and the chocolate may be used in all kinds of interesting sweet and savory dishes. It is fun to see that even simple ingredients have such infinite potential, and to see a familiar ingredient being used in imaginative and new ways.

BB7 is the Iron Chef Edition.

The theme this month, inspired by the Iron Chef culinary competition, is One Ingredient, Two Ways. We are iron food bloggers, no doubt about it, but seeing as we have real lives outside of blogging, you know, little things like families, jobs, classes, kids- 5 recipes with one ingredients may be a wee ambitious, but 2 recipes is quite within our reach.

Select any ingredient- it could be a fruit, vegetable, legume, grain, herb, spice, flour, nut, even something like coconut milk or frozen peas or soy sauce or gluten. What you choose as your theme ingredient is entirely up to you. It could be something familiar or exotic.

Then, cook that ingredient in two different recipes where both recipes are inspired by other blog(s). For instance, you might choose chickpeas and make (1) hummus and (2) chana pulao. Or you might lemons and make (1) lemon rice and (2) lemon cake. You might choose coriander seeds and make two different types of masalas. This is simply a way to see how a single ingredient can have many different uses.

The Rules

1. From now until September 25, look through your favorite blogs and use one ingredient in two different recipes. 
2. The recipes have to come from other blogs; that is the whole premise of Blog Bites, so please turn to other blogs for inspiration. 
3. The two recipes you make with one ingredient can come from the same blog or two different blogs. 
4. Write a single post telling us about the 2 recipes you tried with one ingredient, with the following: (a) A link to the recipes on the inspiring blog(s), (b) A link to this post (the event announcement), (c) Picture of your dishes.
5. Please write a post specifically for this event. 
6. Please do NOT copy a recipe word for word from another blog- that would be both illegal and unethical. Either re-write the recipe in your own words if you have made substantial changes, or simply add a link to the recipe. One of the reasons I am hosting this event is to remind ourselves that when we use recipes from other blogs, we must be fair and honest in giving them due credit. 

Please make sure your entry meets all the rules above. Then, send me the link (URL) of your entry at the following e-mail address: OneHotStove AT gmail DOT com

You can send in as many entries as you like.

I will try my best to be a good host, by reading and leaving a comment on your post and thanking you for the entry within 2-3 days. Check back on September 26 to see the round-up. If you choose to participate, please take the time to come and read the round-up, read your fellow participants' entries and enjoy the event.

The food blog world has so many interesting events going on and it is easy to get lost in the frenzy of participating in them. For myself, I have decided to slow down and choose carefully, to participate in fewer events but spend more time writing a post specifically for that event. And then, I will try to be gracious and make sure I read and appreciate the round-up, to appreciate the theme of that event and learn something from it. I'm reminding myself that quality beats quantity every single time, and so I have tweaked the rules of this event to reflect that as well.

Thank you for your participation!

BB6 Mega-Potluck: I hope you're hungry!

Picture, if you will, a gorgeous relaxed weekend. The day is warm without being hot, breezy and sparkling with sunshine. The skies are blue with sprinkles of puffy cottony clouds. In short, the perfect day for a picnic.

The time is 11 AM, and long tables have been set out in the grass. Bloggers from all over the world have been magically transported to the scene and they come laden with dishes of food, all recipes inspired by other blogs.

So please grab a reusable plate and cloth napkin from one of the tables, and help yourself to brunch, lunch and desserts. This is what you will find on the buffet table-

For brunch, we have many interesting variations on popular Southern Indian breakfast foods, with sago rava idlis that look like they would absolutely melt in the mouth, lacy rice coconut kallappams that have been fermented with yeast and nutritious carrot oats dosai. Seasonal tomatoes go into this beautiful tomato dosa. To accompany all of these, a simply yet tasty onion chutney is just the thing, while those with fond memories of Udipi restaurants can dip into the hotel style sambar. To add a little spice, sprinkle the idlis and dosas with coriander chutney powder or horsegram lentil powder.

The other Indian breakfast favorite is parathas, and we have a choice of two: hara bhara paratha with spinach and paneer, and a cheesy oats paratha. One the side, try this green chilli pickle. In the spirit of minimizing waste, leftovers have been transformed into masala idli and phodanichi poli.

If you like sweet breakfast treats, there is a choice of maple pecan muffins or eggless cardamom muffins, tasty cranberry granola bars and a papaya banana smoothie to wash it down.

If you want appetizers and light meals to nibble on while you socialize, try the onion dip with potato chips or some muhammara and tabbouleh. Fresh summer corn is the star of corn patties, and you must try one of these green peas coracles that are almost too cute to eat. For something more substantial, help yourself to pasta in vodka sauce, or a slice of gourmet tile-baked pizza, or this portable treat called masala pav or perhaps one of these tasty roasted vegetable paninis.

On the salad table, we have some unusual combinations: tomatoes and peaches come together in a twisted caprese salad, grains, fruits, nuts and beans all get their chance to shine in this Turkish bulgur salad, and these pickled beets are bathed in vinegar and spices.

Then there is a whole large table devoted to Indian food.

It is a lucky day if you love potatoes, because you can choose it in all these different ways: in a simple eggplant and potato curry, paired with tomatoes in aloo tamatar curry, in a tasty sesame flax potato fry, and these spicy stir-fried potatoes.

Other vegetables are represented too, with cabbage in sesame curry paste, chow chow sukhi bhaji, eggplant bell pepper curry and a traditional Andhra plantain mustard curry.

There is a great selection of curries too, with minty peas and pineapple korma and a vegan take on a classic Bengali curry- tempeh malaikari. Chickpeas are cooked in two different ways- black chickpeas in gravy with a side of spicy stuffed peppers and chana palak. Paneer is a popular party food, cooked in rich curries for special occasions, and here we have three- paneer in a fennel-tomato curry, paneer dhaniya and paneer Nargisi. To sop up the curries, choose between these different breads, Goan specialty named poee, dinner rolls, and these beautiful garlic rolls.

If rice is more your thing, there are plenty of options here. Rice is paired with beans, vegetables and lentils respectively in chana pulav, soy nuggets and green pea pulao and bisibele bhath. if you like rice in its sweeter avatar, try this dish of meethe chawal. To satisfy a biryani craving, tuck into this everyday chicken biryani, a tasty 30 minute pressure cooker biryani, and a biryani "side-dish" to complete the meal.

Finally, it is time for dessert.

If you are too full and only want a bite or two, try these dark, raw but lovable cocoa mint nibbles, cute little candies called brigadeiros, sweet sticky banana halva, luscious kaala jamuns, sugar-soaked jamun or rugelach pinwheels that look too pretty to eat.

If you want to celebrate with cake, choose between cheerful cake pops, whole-wheat and vegan chocolate cupcakes, chocolate tahini gooey cakes, pistachio cupcakes with chocolate ganache or a thick slice of this cherry-studded cake.

Or you might want to cool off in the afternoon heat with almond pista kulfi or kesar pista coconut ice cream. If you dare, try some of this creamy and very unusual cabbage payasam.

Every party needs a show-stopping dessert and this is ours: strawberry mirror cake.

I want to thank everyone who brought these dishes to the potluck- I only wish I could wave a wand and make this potluck happen in real life. If you would like to participate in the next edition of Blog Bites, check back in 2 days to see what the next theme is.

Back to Basics: Crushed Peanuts

Funny thing about cooking- you might try an elaborate dish, try to replicate the professionally styled picture from a cookbook or cook a meal for 20 guests. Then one day you make something completely basic, like a pot of yogurt or a masala from scratch, and the big thrills seem to pale in comparison to this simple achievement and the accompanying sense of empowerment.

An event called Back to Basics celebrates just this feature of home cooking, where home cooks take small steps to self-reliance. The first round-up is full of useful how-tos. This month, the event is hosted at Served with Love.

I am contributing this jar of crushed peanuts or coarsely powdered peanuts, called danyacha koot, a staple in my kitchen and in many Maharashtrian homes. It consists of only one ingredient: peanuts.

Peanut powder, humble as it is, is quite the versatile ingredient. I use it in-

1. Sabudana khichdi: Whether you choose to make this on the stove top or in the microwave, crushed peanuts are the star of this beloved Maharashtrian dish.
2. Koshimbir: The Maharashtrian take on raita or salad. The way I make it, vegetables (carrots, cucumber, cabbage, tomato, beets) are chopped or shredded, and tossed with salt, cumin powder, crushed peanuts and minced cilantro. I often add either lemon juice or yogurt. The peanuts give flavor and texture to this quick salad.
3. Vegetable curries: Toss a few spoonfuls of crushed peanuts into simple bhaajis or vegetable curries, such as eggplant-potato or ridge gourd curry and the result is a tasty, thick, luscious sauce for your vegetables. 
4. Chutneys: Peanuts feature in a variety of chutneys of both the paste and powder varities and having crushed peanuts on hand makes it even easier to pull the chutneys together for breakfasts and brunches.
5. Thai dishes: When I make Thai-inspired curries in a sauce that features peanut butter or coconut milk, crushed peanuts make a crunchy topping for the dish.

Making crushed peanuts is the simplest thing. (1) Roast, (2) Remove skins if desired/needed, (3) Grind or crush. 

If you buy red-skinned peanuts (the kind sold in Indian stores), roast the peanuts on low heat in a single layer in a heavy skillet. Let the skins get dark spots but don't let the peanuts burn. Let the peanuts cool down, then rub the peanuts lightly between your fingers to remove skins. Separate the peanuts from the skins- an easy way to do this is to blow gently and let the skins fly off but you will have to sweep them up if you do this indoors. Grind using a mixie, a food processor or a spice/coffee grinder. I don't pulverize the peanuts to a fine dust, instead leaving them quite coarse with chunks of peanuts intact. If you don't have any of these appliances, place the roasted peanuts in a sealed paper or plastic bag and thwack them to your heart's content with a heavy saucepan. Of course a mortar and pestle would also do.

If you choose Thai peanuts, which are already skinned, you only need to roast and grind them.

If you choose packaged roasted peanuts, the only thing required is to grind them. I have used all of these avatars of peanuts at different times, depending on what was available to me. The flavor of the small Indian peanuts is my what I like best.

Store the crushed peanuts in an airtight container. Mine is a recycled glass mayonnaise jar that you see in the picture. In India, everyone seems to store this at room temperature; I store it in the fridge because (a) I don't go through it fast enough and peanuts can get rancid quickly, and (b) I am slightly paranoid and tend to store stuff in the fridge whether or not it is required.

Three Links

This weekend's ice cream was chocolate gelato- made with pantry ingredients- milk, cream, sugar, cornstarch, cocoa powder- with dreamy, stunning results.

I waited several months for tomato season just so I could make Arundati's tamatar ka saalan and it was well worth the wait. We did not pause long enough to take pictures, but  give yourself a treat and try this rich curry if tomatoes are in season where you live.

When I spotted this 12 key zen habits poster with fun little reminders, I printed it out right away and pinned it at my desk. I've been practicing #3 for several months now and it is oh so liberating. #2 and #6 are the most challenging. And #10 has never ever been a problem for me although most people I know struggle with it.

Got an interesting link you want to share- a picture, recipe, idea or article that caught your eye recently? Share it in the comments if you like.

Mrs. Kumar and the Green Thumb

A childish tale children's story for the food-fiction event, Of Chalks and Chopsticks, hosted this month by Desi Soccer Mom. Thank you for the monthly incentive to work on our writing skills and for permission to let our imagination fly away for a few brief moments.

* * *

Mrs. Kumar and the Green Thumb

Roma's Mamma let out a deep sigh. Of course she adored her gap-toothed 7 year old, and of course Roma's unruly curls and bright saucer-shaped eyes made her heart ache with love. But Roma was on summer break after her very first year of school, and running her mother ragged. In her enthusiasm, Roma cut up the newspaper that morning to make collages before her mother even had a chance to open it. She then wore her party frock out to play and came home with a good portion of the lacy hem in shreds. "I wish you weren't so brash and destructive, baby", her mother wailed, "Do you know how much we pay for the newspaper subscription? Do you know how much that fancy skirt cost me? Money doesn't grow on trees, you know".

Indeed, Mamma's life revolved around how stuff did not grow on trees and why this was the reason Roma should behave herself. Sensing her mother's mood, Roma wisely crawled through a gap in the fence and escaped next door to visit her best friend, Mrs. Kumar. Mrs. Kumar was 63 years old but had the impish grin and twinkling eyes of a 10-year old. A retired high school teacher, she had the time and the energy to engage Roma in endless banter about everything and nothing. Unruly children did not faze her one little bit.

That afternoon, Roma found Mrs. Kumar hunched over in her dusty backyard shed, rummaging for old plastic containers and rusty gardening tools. What in the world? Mrs. Kumar straightened up and announced that she was growing tomatoes this summer. "Do you know how?" was Roma's question and Mrs. Kumar had to admit that she did not have a clue. All her life she had lived in a tiny apartment with a lone independent-minded tulsi plant that thrived for decades, and a succession of needy potted roses that perished in her care.

But what I don't know, I can find out- this was Mrs. Kumar's motto, and she collected advice, manure and seedlings from helpful neighbors, some of whom were commercial farmers. Over the next several weeks, Roma and Mrs. Kumar taught themselves to become amateur gardeners, planting tomatoes, methi seeds, baby eggplants and coriander, gushing over their growing saplings, wailing over unexpected pests and cultivating patience above all else as they waited to reap their harvest.

Each had personal breakthroughs. When a noisy and furious thunderstorm arrived one afternoon without warning, Roma forgot that she was terrified of storms, instead pressing her nose to the window and hoping fervently that her little plants would not keel over. The arrival of the methi marked the first time in Roma's short history that she willing put a leafy green vegetable in her mouth- a spoonful of Mrs. Kumar's simple aloo-methi subzi wrapped in a warm roti. Mrs. Kumar, usually pristine in her starched cottons, started favoring wrinkled faded salwars instead. Normally averse to exercise of any kind, she felt so invigorated by gardening that she decided to take long sunset walks every day.

When the first tomatoes were ready to be picked, Mrs. Kumar and Roma made an elaborate ritual of consuming them by making cheese tomato toast. It was a recipe Mrs. Kumar's daughter had conjured up years ago, as a teenager feeding a ravenous after-school appetite while mom was at work. Since then, it had become a family favorite.

Roma got busy under Mrs. Kumar's supervision. Fresh sliced bread was obtained from the town's only bakery. Amul butter was set out to soften. Cheese cubes were grated into a snowy white mound. Finally, the stage was set and four warm ripe tomatoes were harvested with great care, sliced and tucked into sandwiches. An old blackened sandwich toaster was pulled out to make golden toasts, oozing with melted cheese and fragrant tomatoes. The two best friends sat down to a lunch that had been months in the making. The summer was a success and what a memorable time it had been.

This afternoon, here is Roma, helping Mamma put away the weekly groceries. Mamma picks up a sack of tomatoes from the store and wrinkles her nose, "Ugh, this one has a rotting spot, out it goes", and starts to throw the tomato into the garbage. Roma's chubby hand shoots out and catches the tomato just in time. "Let's cut the spot out and eat the tomato, Mamma", she says, "...tomatoes grow on trees, you know."

* * *

Cheese tomato toast is a family favorite for me too. My aunt and uncle in South Bombay would often make it right around 4 PM when everyone was clamoring for a filling snack.

When I make it in my kitchen now, I use fresh sliced bread, unsalted butter, a combination of pepper jack and sharp cheddar cheeses, and a heavy shower of freshly ground pepper. This treat is reserved for the peak of summer because it depends on sweet, flavorful tomatoes. In lieu of a handy sandwich toaster, I simply grill the sandwiches on a cast iron griddle.

Ketchup is the traditional and authentic accompaniment to cheese tomato toast, but if you want to kick up the heat, add a dollop of green chili chutney to the ketchup.

How can something so simple be this good? Oh, that's right, only something so simple can be this good.

Have a wonderful weekend, and I will see you on Tuesday the 26^th with the potluck buffet.

Let the good times churn

So after holding out for many years, I gave in and bought an ice cream maker last week. There was much rejoicing in my household the day it arrived. I had to sit everyone down and explain that no, they could not have ice cream that very night because although the churning itself takes only 30 minutes, homemade ice cream calls for patience. The bowl has to chill for ages, the ice cream mixture has to chill for ages, after churning the ice cream has to chill for ages and so on.

I detest ice creams that are too heavy and eggy, so I am leaning towards eggless ice creams. The first recipe I tried was double chocolate peanut butter ice cream and yup, it is a keeper just like I imagined it would be.

The next one was this quick saffron coconut ice cream I first noticed on David Lebovitz's blog. The original recipe is from the Delicious Days cookbook. They're not kidding when they call it quick, in terms on hands-on time at least. My modification was to spike the mix with crushed pistachios, because kesar-pista is such a classic and popular combination. Here's how I made it:

1. In a saucepan, stir together, bring to boil and simmer for 10 minutes:

• 1 can coconut milk
• 1/2 heaped cup sugar (or more to taste)
• 1 1/4 cup heavy cream
• hefty pinch of saffron threads
• tiny pinch of salt

2. Chill the mix overnight, then churn in the ice cream maker. Add a handful of finely chopped roasted pistachios in the last minute of churning. Freeze.

I'm serving this tonight when friends come over for dinner and will update this post to tell you how they liked it. We've sneaked a few spoonfuls during the transfer process and think this ice cream tastes divine. 

Because this recipe is inspired by another blog, it goes to Blog Bites 6: The Potluck Edition. If you try a recipe from another blog and post about it in the next 15 days, you are welcome to bring it to the potluck. Entries are flooding in and this round is going to be really fun by the looks of it. 

If you have a favorite recipe for home-made ice cream or sorbet, please share it with me in the comments- thank you! I think we'll be making ice cream practically every weekend from now on. 

With snow-white coconut milk, green pistachios and saffron, this ice cream coincidentally contains the predominant colors of the Indian flag. Today is August 15th, Indian Independence Day-

Happy Birthday, India!

Home Cute Home

In the past, I've never really had the time or inclination or know-how to do any kind of thoughtful home decor other than simply creating a basic functional space to live in. But a move to a new home always provides the opportunity to start on a fresh space and we decided to put a little thought into creating a fresh and inviting place to come home to every day. I have been reading many home design blogs and they are ever so lovely and enticing and do-able- like these tutorials on Young House Love.

I started by making a simple paper wreath for the front door. I love wreaths; just like rangoli designs in India, they add a personal touch and seem to declare that this is a home, not just a house.

This tutorial from The Red Thread was so stunning. Here is my version of it-

I used a cereal carton to cut out the cardboard ring for the wreath base. The paper came from Jo Ann crafts, a retro green design and a textured yellow one. Then I cut out leaves and stapled them in place, added a bow and hung it on a wreath hanger. It is easier to make this wreath with thinner paper; the paper I used was a little difficult to fold and staple into place, but I like how it turned out.

Canine Update

A couple of you have been asking about Dale- here he is, out on a long leisurely weekend walk. All the humans and animals in St. Louis are panting in unison, because we are going through a pretty long and relentless heat wave here.

Dale strictly does not believe in change of any sort. The first day we moved to the new place, he whined ALL NIGHT about being in this new unfamiliar place- V and I were almost in tears trying to console him. The next day we bought him a new bed. What a great investment- now this dog cuddles into his hammock bed and snores through the night. He still won't run around in the backyard, preferring to stay on the back porch where he can keep an eye on us. But I know how this goes. There was a time when Dale would kick and scream when he had to get into a car, he hated it so vigorously. Now he loves car rides and tries to climb into any open car door, regardless of who the car belongs to. It is only a matter of time before he grows to love his new home. 

Flowers for Daisy

Ending this post on a solemn note- Dale and I want to offer these flowers as a tribute to Daisy, a sweet much-loved dog who passed away last week at the age of 17. Bulbul, we are so sorry for your loss.

Cool Onion Dip

Some days ago, we awoke on Saturday morning to gorgeous blue skies, glanced at our long list of chores and errands for the weekend- then tore up the list and went kayaking instead. With Neighbor Girl and her sweet little dog, V and I spent 4 hours floating lazily down the muddy but serene and scenic Meramac river.

Here's a picture of Neighbor Girl's dog, complete with a doggy-sized life vest. This pup is an expert swimmer. Halfway through the float trip, she jumped out of Neighbor Girl's kayak, swam to mine, and spent the rest of the journey on my lap.

After we pulled the kayaks ashore, we tore open a picnic hamper and ravenously ate hummus cucumber sandwiches, local Billy Goat potato chips with French onion dip and fresh cherries for dessert. The dip came from a local gourmet food market and we enjoyed it so much that I looked up a recipe right away and made a batch the following weekend.

It is hard to go wrong with slow-cooked, deeply browned onions. There are so many layers of flavor here, this is what "makes" so many dishes, from biryanis to onion soup.

The recipe is based on this one from Well Fed. While writing this post, I realize that the picture I took of the caramelized onions is strikingly similar to the one on Well Fed- I guess we own the same type of pan and wooden spoon.

Caramelized Onion Dip

(inspired by Ina Garten's recipe, via this post on Well Fed) 

1. Halve and slice 4 medium-large yellow onions thinly and saute them on medium heat in 2 tbsp. olive oil and 1 tbsp. butter.
2. When the onions start browning at the edges, turn down the heat, add salt, pepper and cayenne pepper to taste and cook on medium-low heat for 25 minutes or so, until browned nicely. 
3. Add 1 tsp. balsamic vinegar, 1 tsp. honey mustard and cook for a minute more.
4. Turn off the heat and let the onions cool down. 
5. In a bowl, stir together 1/2 cup low-fat sour cream, 1/2 cup cream cheese and 2 tbsp. mayonnaise into a smooth mixture. 
6. Stir in the onions. Adjust salt and pepper if necessary.
7. Cover and refrigerate for several hours before serving.

The combination of onion and potato is a perennial favorite, and sure enough, a classic dipper for this savory concoction is crunchy potato chips. Old-fashioned thick kettle chips are my absolute favorites; you need something sturdy to scoop up this thick dip (but if it too thick after being refrigerated, thin it with some milk or vegetable stock).

I wish there was an alluring picture for me to share here- potato chips nestled on a platter next to a bowl of onion dip swirled just so. I don't- instead, feast your eyes on this, the dip after a number of people stabbed into it. This is one of those dishes where you feel compelled to explain apologetically that it tastes better than it looks.

Because the inspiring recipe came from another blog, this post goes to Blog Bites 6: The Potluck Edition, hosted right here. I'm looking forward to trying many of my bookmarked recipes this month- they are patiently waiting to be made in my still-disorganized new kitchen.