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)

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

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.


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.

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

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:

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


Bring 4 cups of water to boil. Boil vermicelli for 4 minutes
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.