It's all about Oikos- Organic Greek Yoghurt

Here is an opportunity for all of you to try this product Click here to get OIKOS COUPONS.

STONYFIELD FARM. I'm sure all of you have heard about this dairy brand. They make great yogurt. Organic, ofcourse. Stonyfield Farm now also makes Oikos Organic Greek yogurt which can be used in a variety of ways while cooking – in baking, as a substitute for sour cream, and mayonnaise, and to create tasty low-fat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos is organic, which means it's made without artificial colors, flavors or sweeteners, and it's made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST). Now, that, in itself, is a winner winner all the way.

So, 3 weeks ago, I received a very friendly mail from Kristina of STONYFIELD FARM. She came across my blog and sent me coupons for Oikos along with a complimentary reusable eco-friendly tote. She requested that I try out the Oikos product and and let all my readers know what I thought about it. So that's what I'm going to do. I was really thrilled when I received her mail, as this is my first ever offer of the kind. Thanks for the opportunity Kristina.

Over the weekend, I made a tea cake and came up with my own recipe for it. I used the fat-free Oikos Greek yogurt in the recipe. I cut down on the quantity of butter as well. Used only half of what is normally required for a cake.The result........I got a very very moist cake and I absolutely was pleased with myself and with Oikos Greek yogurt. I made a moist cake with half the amount of fat. I felt no guilt when I gobbled-up a piece.

Oikos has flavored yogurts too, like blueberry, vanilla and honey. I tried the Vanilla yogurt. The pure vanilla used in it really came through. These will be great for lassi.

Other than the cake recipe,I have other recipes, in my blog, in which you can substitute some ingredients with Oikos yogurt.

Like Palak Paneer (Click here for recipe). You can substitute the sour cream with Greek yogurt. And in the Hyderabadi Biryani (Click here for recipe) substitute the hung yogurt with Oikos.

To check out more recipes from the Oikos website click here .

THE VERDICT: I absolutely loved OIKOS and I'm sure I'll come up with many other ways to use this product. So, for me, Oikos will be a staple in my household. I love that it's zero fat and organic and can help me come up with more low fat recipes.

So, if any of you want are thinking twice about trying this product, just go right ahead. It's worth it. It's available in the diary section of most grocery stores.

Click here to get OIKOS COUPONS.

Ingredients:

• 1 stick of butter
• 2 cups powdered sugar
• 3/4 cup Oikos Greek yogurt( substitute with sour cream)
• 3/4 cup of apple sauce
• 1-1/2 teaspoons baking powder
• 2 cups all-purpose flour
• 3 large eggs
• 2-1/2 teaspoons pure vanilla

Directions :

• Preheat oven to 350 degrees F (177 C)
• Grease and flour 2 loaf pans
• Sift the baking powder and flour together and set aside.
• In a large mixing bowl, cream the butter and sugar until fluffy.
• Add eggs, beating well after each addition.
• Add the flour mixture and beat until everything is well incorporated.
• Add the vanilla and mix well.
• Now add the Oikos and apple sauce and mix.
• Pour the mixture into the 2 greased and floured loaf pans.
• Bake for 35-40 minutes.
  

Luv 'n' luc'
Smitha

Hey Everyone..........

Hey everyone,
How have all of you been doing? I'm doing great and had a wonderful break. It's nice to be back. I missed you all.............I mean it.

About what I did when I was away....................visited Chicago, New york and Niagara. Had picnics and potlucks. Watched tons of movies. Was fun.

How about you all? What did you do the last 30 days other than blog? Lemme know. Really inquisitive. From Monday, I'll be back to regular blogging. I guess that answers Rush's query. Poor girl missed me, or should I say she missed my posts ;)

A sneak peek at what my post will contain on monday.........

STONYFIELD FARMS. I'm sure all of you have heard about this dairy brand. They make great yoghurt. Organic ofcourse. Stonyfield Farm now also makes Oikos Organic Greek yogurt which can be used in a variety of ways while cooking – in baking, as a substitute for sour cream, and mayonnaise, and to create tasty low-fat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos is organic, which means it's made without artificial colors, flavors or sweeteners, and it's made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST).

So,while I was on holiday, I received a very friendly mail from Kristina of STONYFIELD FARMS with coupons for Oikos. I will be trying out a recipe with Oikos Organic Greek yogurt and as requested by her, I will let you all know what I think about the product.

So, see you all on monday.

Luv 'n' luc'
Smitha

One more award before I go

I know, I know....... I said I'm on a break. But just wanted to thank Pooja for giving me this wonderful award . I appreciate it Pooja. It means a lot. The award says chirpy and cheerful blog. Now, it does make me feel happy that my blog passes on cheer to many. Thanks again.

All of you have fun and take care. See you in a month.

Luv 'n' luc'
Smitha

Roasted bell pepper soup and something special for the deserving.

Hey guys. Hope all of your are in the pinkest of health and happy about good weather too. I'm doing great. I'm taking a long break from blogging for a month. Quite a lot of travelling, parties and picnics on the way. I'm really excited.

Before I go, I would love to pass on a very special award to some very special food bloggers . This award was given to me by Muneeba. I would love to hand it over to some of my blogger buddies in whose pages I see more of a "raw passion" for food and cooking than mere blog posts. According to me, these few have a big time infatuation with food. Their zeal never fails to impress and I'm always surprised at the time and effort that goes into each post of theirs. Love their recipes too.
So here's to that gusto.
Asha,
Superchef,
Ria,
Poornima.
I really meant every word and you are truly deserving.

About today's post. It's roasted bell peppers soup.I know summer is not the time for soups. But summer is the time when you get good bell peppers in the market. So why not make good soup? Here is a wonderful recipe of a wonderful fresh soup.

Bye everyone. See ya after a month. Y'all have fun and so will I:)

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 onions, chopped
• 1 small carrots, peeled and chopped
• 2 garlic cloves, chopped
• 1/2 teaspoons oregano
• 4 cups vegetable broth
• 1 cup milk
• 3 bell peppers (red,yellow and orange)
• 1 small russet potato, peeled and chopped into 1 cm. cubes
• 1/4 cup dry red wine(optional)
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 6 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
• 1/8 cup parmesan cheese
• 1/8 cup grated cheddar cheese

Directions

Preheat oven to 450 degrees. To roast bell pepper, cut each into four pieces and remove the seeds. Toss the peppers in 1 tbspn olive oil and put them onto a tray lined with aluminium foil. ( I place them skin side down)
Roast for 20 mins. When done, put the hot peppers into a plastic box and let them sweat for 5 mins. This makes it easier to remove the skin of the pepper. When the skins are removed, set them aside.

• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and oregano and saute until the onions are translucent, about 5 minutes.
• Add wine and let the alcohol in it evaporate completely( takes about3-4 mins)
• Add the broth, bell peppers, potato and sugar. Bring to a simmer over high heat.
• Add salt and pepper. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 10 minutes.Add milk and cheeses and simmer for another 2 mins.
• Cool the soup slightly.
• Puree the soup in a regular blender, taking care while blending warm liquids.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Top with croutons.

Luv 'n' luc'
Smitha

Party time - Pineapple cream cake

ONCE UPON A TIME................I think that's the best way to start today's story because this is a picture of a cake I made 4-5 months ago and the following story too dates back to that time( or should I say that age ;). I pulled this out from my archives.

So, it's once upon a time:)

5 months ago.......................

I looked right. I looked left. Turned right.Turned left. Backed up. Curb parked, parallel parked and finally.......... got my driver's license. By the way, did I mention that it was my second attempt. (And no, I am not proud of that).


My first attempt was a disaster. I shivered with nervousness and everything that could possibly go wrong,went wrong. I switched-on the wiper instead of the beams, I didn't stop at the "stop" signs and I never checked my mirrors because I was petrified of taking my eyes off of the road. I even put the right indicator and turned left :) I was so nervous, but there's atleast one thing I can proudly say -I DID NOT pee in my pants that day : P

I was determined not to let that happen again (talking about the nervousness). So, after a few more weeks of practice, I attempted again with confidence. My second shot at it was far, far better and fruitful. I was so thrilled with my success that I drove my way home with music blasting from my car stereo. You should have been there to see that proud look of triumph on my face when I tucked my license into my purse. ( I looked like I had hit a jackpot)

Atlast, a free bird, not having to depend on my partner everytime I want to visit the mall or a friend.....I decided to rejoice and planned a party for two . The highlight of that day was........no, not my license card, but a fine pineapple cream cake. Tasted scrumptious and it's become a household favorite.
Me excited today :)
I got this award from Lena. Thank you so much Lena. I feel elated.

There are some rules to the award:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog

As usual, now comes the difficult part. Deciding which blogs to pass the award to.
I would like to pass on the award to:
Rush
Ria
Suparna
Sushma
Yasmeen
Viki
Poornima

Ingredients:

• Butter( at room temperature) - 2 stick( 225 gms)
• Sugar - 1-1/2 cup
• Eggs(large) - 4
• Pineapple extract - 1 tspn
• All purpose flour - 2 cup
• Baking powder - 2 tspns
• Salt - 1/4 tspn(optional)
• Butter milk - 3/4 cup
  

For Frosting:

• Heavy whipping cream ( chilled) - 1-1/2 cups
• Powdered sugar - 3/4 cup
• Corn starch - 1/4 tspn(optional)
• Pineapple pieces - 1/2 cup
• Pineapple extract - 1 drop
  

Directions:

• Preheat oven to 350 degrees F( 177 C)
• Butter two 8" round cake pan or line it with parchment paper.Set aside.
• Sift together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
  Add eggs one at a time and beat well after each addition.
  Add vanilla extract and mix well.
• Now add the flour mixture and mix Stir in the milk until batter is smooth. (Do not over beat the cake batter as it will result in a hard cake)
• Pour batter into the prepared pan. Bake for 35-40 minutes in the preheated oven.
• Do the toothpick test to see if the cake is done.(See note below)
  If the cake is not done, reduce the oven temperature to 275 degrees F(135 C) and bake for 8-10 mins more.Repeat tooth pick test.
• When the cake is done, let it rest in the cake pan for 10 mins.Then remove the cake from the cake pan and cool completely on a wire rack.
  And tada! You are a great baker.

Directions for frosting:

• Whip the chilled heavy cream with an electric whipper and as it thickens add the powdered sugar and corn starch.
• When the cream starts forming stiff peaks, drop spoonfulls on the cake and spread it out neatly.
• To add additional details on top of the cake, like the curls, you need cake decorating cones and cone-tips.( available is all super markets). Fill a cone with the left over cream and pipe out the design of your choice on the cake and garnish with pineapple pieces.
  

Note:

The tooth pick test :Take a tooth pick or a bamboo skewer or a knife and poke it deep into the cake.If it comes out clean when removed, then the cake is ready.If it comes out with wet cake batter, it needs additional time to bake.

Luv 'n' luc'
Smitha

A trip to Holland, Michigan and a box of windmill spiced cookies

We drove 7 hours to Michigan. All for the sake of seeing my favorite flower- the tulip.

I was really disappointed that the field had scanty patches of tulips. I hated their fields(As you can see in the first snap)Maybe it's because I've visited Netherlands and seen their vast vast fields of tulips in bloom. I didn't care much for these here.

I thought that our trip would go to the dumps. But, fortunately, for us, the Windmill Island pepped up our day. Windmill Island features a 240 year old working Dutch windmill "De Zwaan" (meaning graceful bird).

It is the only authentic Dutch windmill in the USA. It was brought in parts all the way from Netherlands and rebuilt here.

Next came Neli's Dutch village. A lot of dutch dancing and fun rides. Nothing worth mentioning.

The stunner was Lake Michigan Light house. It's called the "BIG RED" and it's one of the most photographed light houses in Michigan. It looked cute. The best part was sunset. Oh! It was so breath taking and romantic ;)

Finally, about the cookies part. I bought a cute box of some authentic Dutch cookies from the Windmill Island. They were imported cookies which were made in Netherlands. Boy, they were awesome!
They were spiced with ginger and cinnamon and had that wonderful taste of dark brown sugar. They had a very crispy crunch too.
On the whole, it was a pleasant weekend.

Luv 'n' luc'
Smitha

PALAK PANEER

I had visited Holland, MI over the weekend. Was really tired after the trip. Got the energy to make a post only today :) Will do a write up about the trip soon with a few snaps too.

Today, I'm posting a nutritious, yet, delicious recipe. Palak Paneer.

I am extremely fond of any form of greens.
My amma( mother) recollects that I was crazy about spinach as a kid too. Itseems, she never had issues feeding me lunch when there was greens on the plate. I was a wierd kid :)

Beets were what I disliked the most at that time. My mother's frequent lines used to be " eat pink beetroot for pink cheeks". I was not keen on pink cheeks. But one fine day she was taken aback and astonished when I asked her why my cheeks did not turn green when I ate spinach. She had no answer for that.

That was my baby talk when I was three or so. Still obssessed with greens, palak makes me feel good.

I'm sending this recipe to the 15 minute cooking event conducted by Mahimaa.

Prep. time 15 mins

Ingredients -(makes 3-4 servings)

• Paneer- 200 gms cubed(pan seared or deep fried to prevent it from crumbling)
• Oil- 2 tbspns
• 1 medium onion and 1 green chilli(pureed together to a fine paste)
• Ginger-garlic paste - 1 tspn
• Palak(spinach) - 1 bunch
• Cumin seeds - 1 tspn
• Cumin powder - 1 tspn
• Turmeric powder -1/4 tspn
• Chilli powder- 1/2 tspn
• Garam masala - 1/2 tspn
• Salt - to taste
• Sour cream- 3 tbspns(substitute with heavy cream)
• Milk - 1/8 cup

Directions:

• Blanch(soak) spinach in boiling water for about 1 min.Remove from water and make a fine puree of it in a blender.
• Heat oil in a pan and add cumin seed and turmeric powder.Then add the onion-chilli paste and saute well for abt 6-7 mins(till the onions no longer smell raw).
• Add ginger-garlic paste and saute for 4-5 mins.
• Add spinach puree. Stir well.
• Add garam masala, chilli powder and salt.Let it cook for about 2-3 mins on low heat.
• Add 2 tbspns of sour cream and the milk and stir well.Add the paneer cubes
• Turn off heat and transfer the palak paneer into a serving bowl and
• Finally, top it with a dollop of sour cream.
• Serve with puris or chapatis.

Luv 'n' luc'
Smitha

Droplets from the rainbow.....

Like the rainbow dripped it's colors into these peppers during the spring rains.

This is my entry for Jai and Bee's click event. Topic- Spring/ Autumn

Luv 'n' luc'
Smitha

Tomato egg curry

Going straight to the recipe today.

Ingredients:( serves 2)

Eggs - 2 (hard boiled and peeled)
Oil - 2 tbspns
Ginger - 1/4 inch piece( sliced)
Mustard seeds - 1/2 tspn
Cumin seeds - 1/2 tspn
Black gram dal (Urud) - 1 tspn
Green chilli - 1 small
Garlic - 1 large clove
Onions - 1 large
Curry powder - 1 tspn( available at indian grocery stores or see masalas recipe)

• Turmeric powder - 1/4 tspn
• Chilli powder - 1/4 tspn
• Tomatoes - 4
• Coriander leaves - 1/8 cup(chopped)
  

Directions:

• Heat oil in a pan, add ginger to it and saute for a minute. Remove the ginger from the oil and discard.
• Splutter some mustard in the ginger infused oil.Add the cumin seeds, black gram dal and green chilli.Saute.
• Add garlic and saute and before it browns add onions.Saute.
• Once the onions turn translucent, add salt, turmeric, chilli powder and curry powder.
• Saute well for about 4-5 mins on a medium flame.
• Add tomatoes and stir.Cook for a minute, add 1/2 cup water and cover and let cook for 7-8 mins.
• Add coriander, stir and turn off the flame.
• Finally, make slits in the hard boiled egg and add to the curry.
• Serve hot. Partners well with any roti or even rice for a change.

Luv 'n' luc'
Smitha

Repost -Pav Bhaji

I'm making a repost today. This is being sent for the 15 minute cooking event conducted by Mahima
Mumbai is known for its street food as it is for Bollywood. I have visited Mumbai once, on a school excursion, and have a vivid memory of all the yummy street food availabe there. Gol gappas( pani puri), vada pav, pav bhaji etc.

Once, I heard Anthony Bourdain, famous chef and Tv personality, remark on a Tv show, that he expected all the politicians, street vendors and other citizens to break into song and dance, out of the blue, on the streets (like in Indian movies) when he visited Mumbai. But, it didn't happen. He was disappointed at that, but, the street food did not disappoint, he said. That's fair enough.

Pav bhaji is the number one street food in Mumbai and soon catching up in other states as well. Pav means bread and bhaji means vegetable gravy. It is Indian fast food and mind you- a very healthy version compared to it's american counterparts. Now, how many fast foods can boast of that? I have heard that it is also called the - Indian sloppy joe.

Always makes as a meal in itself. It is a great way to get your kids to eat their veggies. The homemade version of this dish may never taste as authentic as the style in which the street vendors make it. But, it, defintely, is a more hygienic preparation and the flavors come close.
This food is worth every minute you spend making it.
Prep time - 20-25 mins
Ingredients:(serves 2-3)

• Potatoes- 2 large( peeled and cut)
• Carrots - 2 ( chopped)
• Beans - 10 ( cut)
• Cauliflower florets - 1/2 cup
• Peas - 1 cup
• Capsicum( green pepper) - 1 small( diced)
• Onions - 1 medium (diced)
• Tomato - 1 (diced)
• Pav bhaji masala - 2 tspns (click here to see recipe)
• Cumin powder - 1 tspn
• Garam masala - 3/4 tspn
• Turmeric powder - 1/2 tspn
• Paprika powder - 1 tspn ( substitute with kashmiri chilli powder)
• Chilli powder- to taste
• Ginger - garlic paste- 1 tspn
• Oil - 2 tbspns
• Salt - to taste
• Chopped coriander leaves - 3 tbsps
• Butter - 1 tspn (optional)
• Wedges of lemon and chopped onion -to garnish

Directions:

• Boil the carrots, beans, peas, cauliflower and potatoes with little salt. Drain the vegetable and save the stock(stock is the water in which the vegetables were boiled)
• Heat oil in a sauce pan.
• Add onions and saute till translucent.
• Reduce heat to medium and add ginger-garlic paste. Saute for about 3 mins.
• Add the pav bhaji masala, turmeric powder, paprika powder, chilli powder and garam masala. Saute for 5-6 mins. Add tomato, capsicum and 3-4 tbspns of the vegetable stock( which was saved earlier) and cover and cook for 3-4 mins.
• Add the necessary salt.( remember that the vegetables were cooked with salt earlier so add salt accordingly)
• Add cumin powder and stir.
• Add the boiled vegetables and mash with a potato masher.Mix well. Add 4-5 tbspns or more vegetable stock to this mixture till you get bhaji which is semi-solid.( it should not be too thick nor too dilute). Stir well till the masala is mixed well with the bhaji.
• Cook on low flame for 2 mins.
• Transfer to a serving bowl and garnish with some chopped onions, coriander leaves and a blob of butter and a wedge of lemon.
• Serve hot with pav( bread).

I forgot to add onions to my bhaji garnish while taking snap shots. I realised it only after I wiped my plate clean :)
Luv 'n' luc'
Smitha