Monday, August 23, 2010

Vegetable paratha

Stuffing

1/2 cup cauliflower, 1/2 cup broccoli,1 big russet potato STEAMED
1 small onion minced
1 table spoon of minced cilantro
1/2 spoon jeera
1/2 spoon red chilli powder
1 spoon tandoori masala or combination of dhania, jeera and pepper powder
salt
2 teaspoon constarch

Mix and mash all the above ingredients

For dough:
2 cups atta + 1 spoon garlic powder+ salt
Mix into chapati dough consistency


Method:
roll dough
place stuffing
close it
roll it
cook on tawa

Sunday, August 22, 2010

Simplest Alfredo

Our family loves alfredo sauce. I came up with the following recipe based on Perla Myers recipe.
Only difference is my version does not use heavy cream..


Ingredients:
1 can evaporated milk
1/2 cup grated hard cheese (use parmesan or parmesan+romano or parmesan+asiago)
4 table spoon light butter
salt to taste
pepper to taste
1 garlic clove crushed nicely into paste
1 teaspoon corn starch

Method:
add cornstarch to 2 tablespoon water and mix nicely.

Take a wide pan. Keep in medium flame
Add butter
once melted add garlic saute for another minute

If needed lower the flame
now slowly add milk, salt pepper, cornstarch mixture
Mix nicely.

Once the starch is nicely incorporated into milk
start adding cheese and mix simultaneously
once cheese is completely mixed into milk
leave it for a few minutes
you will see the sauce bubbling and thickening
once it thickens to a stage where it can coat the back of spoon
switch off flame
toss it with hot pasta.

enjoy!!!

Friday, April 30, 2010

Simple black bean soup

1 can s/w black beans(I like this brand...u can use other brand or homecooked...then u may need to alter spices accordingly)
1 big garlic clove minced
1 jalapeno diced (if you can take heat deseed it)
1 table spoon olive oil(extra virgin if possible)
salt to taste
1/2 spoon red chilli powder
1/2 spoon cumin powder
1 spoon coriander powder
pinch oregano dried (optional)

Method
drain black beans and smash nicely
Take a pan heat oil when it nicely hot add garlic and jalapenos
when garlic turn golden brown add beans, salt and spices
add 1/2 cup water or veggie broth mix well
Let it bubble

Then scoop it into a cup

serve hot with
sliced of toasted bread or
top it with low fat cheese
or sliced avacados
or 1 low fat cheese quesdilla

Avacado red radish Sandwich

Serving size
3 sandwiches


1 very ripe large avocado
3 medium sized red radishes sliced
dash of black pepper
3 soy cheese slices (0ptional)

6 slices of bread white(I use sheperds bread from TJ) or oats or multigrain or wheat

Method:
Toast bread slices

Cut avocado into half, take out the seed. Slice into thin slices. Divide into 3 portions
slice radishes with skin and divide into 3 portions

Now spread one portion of avocado, 1 portion of radish over a bread slice. add a dash of pepper.
Close it with another bread slice. If using soy cheese add it after black pepper.

Enjoy.

Wednesday, April 28, 2010

zucchini and paneer in almond gravy

For 6 persons

I wanted to prepare kulcha today.
I was about to prepare Rajma when I saw a sack of zucchini which was wasting away.
I started this with the basis of manjula kitchen's spicy squash curry but went of to a total different route once I started cooking as I wanted a garvy vegetable instead of dry one.

Ingredients:
4 cups cubed zucchini
1/2 cubed and microwaved paneer
3 tea spoon almond butter
1 cup almond milk(you can use any milk here)

spice paste:
Mix in 1/4 cup water:
1 tablespoon dhanai powder
1/2 spoon red chilli powder
1/2 spoon paprika
1/4 spoon black pepper
1 table spoon aniseed/saunf powder
1 tablespoon grated ginger

1 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon saunf/aniseed

1 onion sliced

salt to taste

Method:
heat oil
crackle cumin and saunf/aniseed
add onion and saute.
Add spice paste
saute for minute
add zucchini, saute for 2 minutes
add the milk.
cover and cook in medium flame for 5-7 minutes
now add almond butter mix well
If needed add 1/2 to 3/4 cup water
add salt
mix well and let it bubble.
now add paneer.
Mix well
Serve hot with rotis or kulchas or naans.

Thursday, April 08, 2010

Vegetable vermicelli lemon bath

For 2 persons:

Ingredients:
1 cup vermicelli
1 cup cut asparagus or greens beans
1/2 cup frozen peas

1/2 spoon turmeric
1/2 spoon sambar powder
1/2 spoon coriander powder

2 teaspoon or more of lemon juice

pinch of mustard and urad dal
2 table spoon oil
pinch of asofetida

Method:

Bring 4 cups of water to boil. Boil vermicelli for 4 minutes
drain
rinse with cold water...keep aside


Take a wide pan.
heat oil
add mustard, urad dal, asofetida

when mustard splutters add asparagus and saute for 2minutes. Now add peas, turmeric, sambar powder, coriander powder

Keep a lid on for say 4-5 minutes
Once the veggies are tender, add drained vermicelli.
Mix everything. Add lemon juice.
Keep in flame for a minute or 2 remove and server hot or cold.

Optional touches:
I added a teaspoon of Priya nallakaram to give a zing. This is a powder made of dried tamarind and red chillies available in all indian stores.
You can do this or just bump up sambar powder to 1 teaspoon

You can add some curry leaves when sauteing vegetables it will give a good taste

I had asparagus and peas. You can use any vegetable combination you want.
Cauliflower and peas would be good. Potato and spring onions would be good.
beans and potatoes also would be good.

Monday, January 18, 2010

Bell pepper and Tomato bowties


I adapted this recipe from the book On top of spaghetti, the recipe used only green chilis I adapted it to use green bell peppers. the roasting intensifies the falvors so much the end result it will taste like pasta tossed with bell pepper induced olive oil .
Will be a good lunch or picnic item...good hot or cold.

Ingredients:

4 table spoon extra virgin olive oil
2 green bell peppers/capsicum diced
1 green chili or more diced(according to your heat tolerance)
10-12 cherry/grape tomatoes halved
2 garlic cloves sliced(optional)
1 teaspoon brown sugar
salt and pepper
Italian seasoning(I used a mix that contain dried rosemary and dried pepper flakes)
2 teaspoon dried or fresh basil
1/2 pound bow tie pasta (You can use any shape you want)

Method:
Heat oven to 400 degree Fahrenheit
In a bowl add 2 tablespoon oil, bell peppers, green chili, tomatoes, seasoning, pepper, salt, brown sugar.
toss
spread it in a baking sheet
bake for 30 minutes...if using garlic add it to veggies 5 minutes before removing

meanwhile boil and drain pasta according to the direction

Toss pasta , roasted veggies(make sure to add all juices released from veggies during baking), remaining 2 table spoon oil and basil serve hot topped with grated parmesan.

Sunday, January 03, 2010

Eggless vegetable tofu burgers




Ingredients:

set 1:
1 pack firm silken tofu(you can use extra firm too)
1 bunch green onions whites and green parts diced
2 roasted red peppers diced(if no roasted red pepers just saute 2 diced red peper in 1 table spoon oil and add)
2 spoon curry powder
salt
pepper

set 2:
wheat barn 1 /2 cup (you can use oat barn or bread crumbs)
3 table spoon oil

Method:
heat oven to 375 degree franheit

mix set one ingredients
make patties
roll patties in the wheat barn
place in aluminum foil covered and oil sprayed baking sheet
On top of each burger drizzle a little of oil

Bake for 30 minutes or until golden brown.

If you don't like green onions you can use spinach or shredded cabbage