Cinnamon Rolls-Frosting

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   We had posted the recipe (click here) for cinnamon roll sometimes back, however, the recipe for  frosting was not given.  Therefore please use the one I am sharing today because it's absolutely sweet :) and that's just the way I like my rolls.  You could also use cream cheese frosting which goes well with cinnamon rolls.  We will have a recipe for the same updated soon. 

   Other than eating delicious cinnamon rolls, parenting continues to keep me occupied. That requires all hands on deck, you will agree!  Weather wise, aren't the colors of autumn fading away from the scenery?  Maybe it's time to bring in some daffodil or hyacinth bulb and start watching them grow and herald spring. Let's try and forget the cold days and jump right on to pleasant thoughts, what do you say?  Have a good one!



Here is a glimpse of the cinnamon rolls right out of the oven



We love having them for breakfast, or as a snack with evening tea.  It's simply great as a mid day snack with coffee too. Now, you watch out for that waistline, I cannot be blamed for not warning. :) 



Ingredients:

Confectioner's sugar- 1 1/2 cup
Milk- ~1/4 cup
Butter- 2 Tbsp
Pure Vanilla extract- 1/2 tsp

Method:

1.Mix everything together well using a hand blender and spoon it onto the cinnamon rolls.(add more milk if the consistency is too thick and a little more sugar if it is too runny)The best way is to add a tablespoon of milk at a time and continue mixing.




Contributor: Namitha

Cauliflower Bajji/Cauliflower Fritters

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What would you do if it's raining continuously and the temperature is in the 40’s (F)? I would make some fritter and have it with a cup of warm tea.   I am sure you have your own ways to indulge; one of mine for a cloudy day is to relax with some nice bhajjis and tea.   

  On a different note, my 2-year-old’s word power is developing exponentially.  Yes, it’s good news and as his mother I am proud.  What has me pulling my hair and worrying is wondering when he will stop embarrassing me by commanding orders.  He always excludes key words like  ‘please’ and “May I have” in his speech.    

  He does know these words, but conveniently uses them only as a last resort to win his parents over.  The other day at Children's Place (I like this store for its reasonable rates and good quality) he was absolutely firm and determined to buy himself a shirt.  He picked it up, stood his ground and with a resolute face (almost as if he was saying he is not taking no for an answer) said “I want this.”  

  Wow! I said yeah, but could we display some more respect?    I just thought that in my mind and could never say that aloud because the store was definitely not the place to teach him respect.  We dealt with the issue nicely, but what it reminded me of was the lack of politeness in my mother tongue ‘Malayalam.’ There are innumerable times I can remember when I would simply tell my mother exactly what my son told me.  “I need this or that.” and still be polite but in English without those words it comes out so badly.  It was another occasion to experience what my mother would rant all the time “You will know when you have your own child” and I shout out to her now - "Yes, Amma!  Yes!" I am learning humility and patience at the hands of my 2-year-old. 

Now you must be wondering what's the red patch on the side



It's my little imp, Mil, who couldn't stop picking a few fritters, while mommy was busy clicking away before the rain came down. Poured.



Yes, the yellow fritters at the back which my son is giving all the attention to is plantain fritters/pazham pori.  You can find the recipe here.




Ingredients:

Cauliflower Florets- 2 cups
Gram Flour/Besan- 1/2 cup
Rice Flour- 1/4 cup
Salt- To taste
Chilli powder- 1 tsp or more
Ajwain- 1/2 tsp
Turmeric powder- a pinch
Oil- for frying

Method:

1.Steam cook the cauliflower florets.(do not overcook)
2.Mix all the other ingerdients together and add enough water to make a batter that has the consistency of idli batter.
3.Heat oil for frying in a deep pan.
4.Throw in the cooked cauliflower in the batter and mix them so that they are coated well with the batter.
5.When the oil is hot enough ( if you drop a dash of batter it should splutter) slowly slide in the florets in the batter,one at a time and fry till they are golden brown.(turn the sides in between)
6.Drain them on a paper towel.Enjoy with a cuppa.

Notes:

1.If you do not have ajwain add a pinch of asafoetida,instead.
2.I have tried these florets without cooking the cauliflower in advance, but then I will cut the florets thin.
3.Keep the heat on medium to medium high.

Contributor: Namitha

Capellini in Tomato Basil Sauce

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We finally went out and had a woodsy- fix yesterday. I have been missing the hills and valleys in Tennessee, especially the lush green grass. The woods have this gentle clicking sound from tree trunks, and some times it can be absolutely boisterous. The rustling leaves are very therapeutic for me as is water flowing through a stream. Having had a rainy spell for most of this week the metro park in Cleveland was perfect yesterday. Green, green leaves and such a blue sky! OMG! It was to die for!. The path was soft and slushy from the recent rains, but it hardly bothered me because it was a tiny price to pay to enjoy freshly washed leaves glittering in the sunlight. I know I am rambling, but I had a great evening and wanted to share this with you. Don’t forget to get out and enjoy yourselves today. It can be great for your soul. The reason why we are all here today is though is Capellini.



Capellini is my favorite pasta. It's like vermicelli and sometimes called Angel hair pasta. A thinner version of spaghetti, I prefer Capellini over most other pastas. I have used the brand Delallo, and the recipe that follows is the simplest with minimal ingredients. Without a lot of work you can still have the satisfaction of having cooked something from scratch. If that matters to you, rest assured this recipe does just that!




Ingredients:

Capellini - 150 gms, 4-5 Oz
Onions - 1 medium
Garlic - about 5 cloves (2 Tbspn)
Tomato on vine - 3 large
Sweet Basil dry - 1 tspn
Mushrooms - 10 nos
Paparika - 1 tspn
Black Pepper - to taste
Sugar - 1 tspn
Salt - to taste
Olive Oil - 2 1/2 Tbspn
Cheese - Parmesan or Romano (I used a combination of these two with Asiago)




Method:

1. Cook capellini al dente
2. Blanch tomato (I boiled tomato immersed in water, once the skin started tearing away I switched off the flame, let it cool, peeled and diced the tomato)
3. Heat 2 Tbspn oil in a pan and add chopped onions and saute, when translucent add garlic and saute till you get the aroma of garlic cooking
4. Add paparika and basil closely followed, so as to avoid burning, with tomato
5. Check taste and add the sugar if its too acidic and salt to balance the flavors. The measurement given for sugar maybe reduced or added on as per taste
6. Saute mushrooms in half tablespoon oil, salt and pepper as you like and drop this into the sauce
7. Add the Capellini into the sauce, mix and serve hot.
8. Top with cheese and enjoy

Notes:
1. You may dress up the pasta with olives or other vegetables you like. I some times also add cooked sausage which changes the dimensions completely and being a meat love enjoy it very much.

2. Without the cheese I cannot say too much about this sauce. But even a sprinkle of cheese adds to the flavor. If you only have Parmesan handy that will work well.

Contributor: Sunitha