All My Cooking

Alu Poha (Flattened Rice with Potatoes and Spices)

2010-01-23T01:38:00.004-05:00

This recipe is a special dedication to my brother-in-law, Abhi. He just got himself a new job and his own place in Pune. He wants to attempt cooking for health reasons and requested me to work on some breakfast items that would be easy enough for him to make. So this one's for you, Abhi... I will eventually ask you how this recipe worked out for you and I'll need answers :-) Congratulations on your new job!

So here we go... Poha or Pohe is a traditional Maharashtrian dish. Maharashtra is a state in West India that borders the South Indian states of Karnataka and Andhra Pradesh. So naturally, this dish has a South Indian touch flavored with... curry leaves, mustard seeds, and dry red chillies. In my Mom's home, this dish was generally made Saturday or Sunday for brunch. It goes perfectly with a nice hot cup of tea. Here is my version of Alu Poha, however you can choose to add peas and carrots.

NUTRITION: Poha does not have much nutritional value, however it is low fat, similar to rice. Potatoes are a good source of Vitamin C and Fiber. Peanuts add Protein to this dish.

INGREDIENTS:

Poha Thick - 2 cups (wash, drain, & set aside)
Oil - 1.75 tbsp
Onion - 1 medium (diced)
Potato - 1 medium (diced - very small cubes)
Green Chillies - 2 (sliced in half)
Curry Leaves - 8-10 leaves
Mustard Seeds - 1 tsp
Dry Red Chillies - 3 (broken)
Turmeric Powder - 1 tsp
Hing/Asafoetida - 1/8 tsp
Peanuts - handful or 1/4 cup (dry roasted)
Red Chili Powder - 1/2 tsp
salt to taste
Fresh Coriander Leaves - 1/3 - 1/2 cup
Juice of 1 Lemon

DIRECTIONS:
1. Measure 2 cups of Poha, wash, and set aside.

2. Dice the onion and potato into very small cubes.

3. Set aside the curry leaves and slice the green chillies. Chop fresh coriander and set aside.

4. Get your spices ready... you will need to work fast. Mustard seeds, Hing, Turmeric Powder, and Dry Red Chillies.

5. Fluff the rice with a fork and set aside.

6. On medium heat (dial #5), heat a wok type pot. Add oil. Add mustard seeds, saute until they splutter.

7. Add the hing, turmeric powder and dry red chillies. Saute for 20 seconds or so.

8. Add the curry leaves and green chillies. Careful... there will be lots of noise and seeds flying. Saute for 20 seconds or so.

9. Add the diced onion and potato. Saute for 5 minutes. The onion and potato will slightly brown.

10. In the meantime, heat a pan on medium and dry roast the peanuts. This will take about 10 minutes, stir in between. Keep a close eye.

11. Back to the onion and potato. After 5 minutes, add the red chili powder and salt. Stir.

12. Lower the heat to dial #3. Cover with a lid and allow this mixture to cook for 15 minutes, or until the pototo is edible and soft. Stir in between.

13. Check on the peanuts, this is what you want.

14. Check on the onion and potato mixture, this is the look you want. Make sure the potato is edible.

15. Add the peanuts to the mixture and combine.

16. Add the poha.

17. Combine and salt generously.

18. Top with lemon juice. I used the juice of 1 lemon, you can use less if you'd like.

19. Garnish with coriander. Combine and serve hot.

My Mum's Mouthwatering... "Adrakh wali Gobi" (Cauliflower Fry flavored with Ginger)

2010-01-22T00:30:00.005-05:00

For my friend, Marian, HAPPY BIRTHDAY!

And yet, another Gobi dish. I bring you this mouthwatering dish my Mum taught me how to make. I couldn't believe how easy this was with loads of flavor. You literally need 3 main ingredients... cauliflower, ginger, and green chilly. This is a simple fry dish cooked in ginger and North Indian spices. I made this dish for 2, and there were no leftovers. For all you beginners out there, this is a great dish to try. Serve with roti. Hope you love it!

NUTRITION: Cauliflower is an excellent source of Vitamin C, Vitamin K, and Fiber. It is a very good source of Omega 3 Fatty Acids and Folic Acid.

INGREDIENTS:

Oil - 1 tbsp
Cauliflower - 1 head (cut into florets)
Ginger - 1 inch piece (finely chopped)
Green Chilly - 1 (finely chopped)
Cumin Seeds - 3/4 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp
MDH Garam Masala - 1/2 tsp
salt to taste
Fresh Coriander Leaves - for garnish

DIRECTIONS:
1. Here is what you will need.

2. Chop the ginger and green chilli. Cut the cauliflower into florets.

3. Heat a wok type pot on medium heat (dial #5). Add oil. Add cumin seeds and turmeric powder. Saute for 1 minute or until the cumin seeds darken.

4. Add the ginger and green chilli. Saute for 30 seconds.

5. Add the cauliflower. Combine. Allow this to cook for 10 minutes, or until the cauliflower starts to lightly brown.

6. Add the red chili powder, coriander powder, and salt. Combine.

7. Lower the heat - dial #3. Cover and cook for 30 minutes, or until the cauliflower becomes soft and tender. Keep stirring in between.

8. This is what you should have after 30-35 minutes. The cauliflower should be very soft, and some florets will be golden.

9. Add the garam masala and cook for 2 minutes. Season with more salt as needed.

10. Verdict? You decide!

Elaichi Kheer (Indian Rice Pudding with Cardamom) REDUCED FAT

2010-01-18T22:04:00.011-05:00

Kheer is a really popular Indian dessert. It is often made for religious holidays and Indian festivals. Last week I made Elaichi Kheer on Maha Sankranti. This is a very simple recipe... rice pudding flavored with some cardamom powder and rose water, how can you go wrong with that. Enjoy!

NUTRITION: Milk is an excellent source of Calcium. You can opt to use 1% milk when making this which will bring down the fat.

INGREDIENTS:

Rice - 1/2 cup uncooked
Milk 1%/2% - 4 cups (I used 2%, 1% will work too)
Sugar - 4 tbsp (you can use anything between 3-5 tbsp)
Cardamom Powder - 1 tsp
Rose Water - 1/2 tsp

DIRECTIONS:
1. On medium heat, add rice and milk to a pot.

2. This is what you should have.

3. The milk and rice will take about 15 minutes to heat up. Keep stirring occassionally to prevent the rice from sticking.

4. This is what you should have after 15 minutes.

5. Stay close and keep stirring. It will take another 15-20 minutes for the milk and rice mixture to come to a boil. Notice the sides, how the quantity of the milk reduced.

6. Add the sugar, the cardamom powder, and rose water.

7. This is what you should have.

8. Stir until there are no lumps, all the cardamom powder dissolves in the milk. Once the milk boils, turn off the stove.

9. Tastes amazing when warm/hot. Serve in a bowl, or wine glass for a fancy party.

Carrot Fry (Carrots sauteed in South Indian spices with milk)

2010-01-14T00:43:00.005-05:00

HAPPY LOHRI!
Celebrate the Harvest Festival!

What do you do with leftover carrots, besides making the obvious, Carrot Cake? Well, if you aren't going to indulge in delicious Carrot Cake, I suggest you try this Carrot Fry recipe. It is surprisingly good, healthy, and look, all the colors of India can be seen in this dish... orange, green, and white (milk).

OK, so I'll be honest here, carrots are not exactly my favorite vegetable when it comes to Indian food, but when cooked with aromatic Indian spices, it can be tasty. This isn't my favorite dish, but it is good to have for a change. This version of Carrot Fry is made Andhra style, hence this dish is quite spicy... the milk will tone down the spice a notch. Note, if you can't handle the spice, use 1 green chili. I prefer this dish with rice, nice and hot! Hope you like it.

NUTRITION: Carrots are LOADED with Vitamin A (eyes). Also, it is a very good source of Fiber, Vitamins C and K. Milk adds some Calcium to this dish.

INGREDIENTS:

Oil - 1.5 tbsp
Carrots - 16 oz bag or 10 carrots (chopped)
Onion - 1 medium (chopped)
Garlic - 3 cloves (chopped)
Green Chillies - 2 (chopped)
Curry Leaves - a few
Urad Dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1/2 tsp
Milk 1% / 2% - 1/2 cup
salt to taste

DIRECTIONS:
1. Here is what you'll need. Chop the garlic, onion, green chillies and carrots.

2. Set aside the seeds you will need for tempering. You will need to work fast.

3. Add oil to a pan on low-medium heat (dial #4). Add the cumin seeds, mustard seeds, and urad dal. Saute until the color of the seeds starts to change.

4. Add the tumeric powder, saute for a few seconds.

5. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.

6. Add the onions, garlic, and salt. Allow this saute for 5 minutes, or until it becomes golden brown.

7. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt. Combine.

8. Cover with a lid and set the heat to dial #3. Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between. The steam will soften the carrots.

9. Once the carrots are soft, add garam masala. Combine.

10. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.

11. Output...

A Basic Indian Salad... Tamatar Piyaz Aur Kheera Salad (Tomato, Onion, & Cucumber Salad with Chat Masala)

2010-01-13T00:00:00.000-05:00

HAPPY BIRTHDAY AJ!
My favorite cousin!

Salad, really? :-) Indian salads often do not consist of Lettuce, it is usually just a few ingredients topped off with some kind of spice and lemon/lime juice. In general, Indians do not eat salad as a starter, it is usually incorporated within the meal as a side dish. For example, when making some kind of rice dish (Pulao), there will generally be salad on the side, some pickle, and some yogurt. The lemon/lime salad is tangy and enhances the overall flavor of any dish. Try this salad with some rice, yogurt and pickle on the side... it's so good and takes 10 minutes to put together. Did I mention, it is FATFREE!

NUTRITION: Tomatoes are a great source of Vitamins A and C. Onions and Cucumbers are a very good source of Vitamin C. Lime is an excellent source of Vitamin C, lots of Antioxidants!

INGREDIENTS:
Cucumber - 1 big (peeled & cubed)
Plum Tomato - 1 (cubed)
Red Onion - 1 medium (sliced)
Lime/Lemon - 1 (juiced)
Green Chillies - 2 (leave it whole - see below)
MDH Chat Masala - 1 tsp
Fresh Coriander Leaves - half a handful (chopped)

DIRECTIONS:
1. Here is what you will need.

2. Chop the cucumber and tomato. Slice the onions. Add to a bowl.

3. Chop the stem off the green chilli, leave it whole.

4. Add the coriander leaves. Juice the lime/lemon.

5. Sprinkle the Chat Masala.

6. Combine.

Palakura Vepudu / Palak ki Subzi (Spinach Fry)

2010-01-09T03:23:00.005-05:00

You must be thinking, too many names for this dish, huh? This dish is an Andhra dish, so I had to provide its Andhra name, and of course I had to mention the name in Hindi and English.

So here we go... Palakura in Telugu translates to Spinach. Vepuda in Telugu translates to Fry, hence this is a "Spinach Fry" dish. At this point you must be wondering how I would know a thing or two about Andhra dishes, right?

The story... one of my best friend's, Anu, is Telugu. I've been going over to her house for the last 8 years, mainly to hangout with her, however each time I'd leave her home feeling satiated. Her mom is a brilliant cook! I totally believe she could own a restaurant. She introduced me to spices I did not know existed... curry pata, fenugreek seeds, dry red chillies, tamarind juice.. and the list goes on and on. I'd have to say Anu's mom definitely influenced me in learning a lot about South Indian cooking. Prior to meeting Anu, I assumed South Indian food meant Idli and Dosa, so not the case. Aside from Punjabi cusine (hey, we stay true to our food), Andhra cusine has got to be my favorite cusine from India. The melody of flavors, the spicyness, the sweetness, the sourness, all these flavors comprise to make one unique dish. My tolerance for really really spicy food went up when I started eating Andhra food. So thanks to Anu, and her Mom, for all the great food over the last 8 years and for the knowledge.

In Andhra dishes, milk/yogurt are often used to balance out the flavors and the spice level. This dish uses milk... which is optional. I now bring you... Spinach Fry, Andhra style!

NUTRITION: Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid. Spinach is also a good source of Omega 3 fatty acids.

INGREDIENTS:

Oil - 1.5 - 2 tbsp (you need this due to the number of seeds in this dish)
Green Chillies - 3 (chopped)
Garlic - 3 cloves (grated)
Ginger - 1/2 inch piece (grated)
Curry Pata - 8 leaves
Red Onion - 1 medium (chopped)
Bengal Gram (Chana Dal) - 2 tsp
Black Gram (Urad Dal) - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Dhaniya Powder - 2 tsp
Red Chili Powder - 1/4 - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fresh Spinach - 10 oz. bag OR 2 bunches (chopped)
Milk 1%/2% - 1/4 to 1/2 cup (I used 1/2 cup)
Garam Masala - 1/4 tsp
salt to taste

DIRECTIONS: 1. Chop the onions and green chillies. Grate the ginger and garlic.

2. Get your spices together. You will need to work fast.

3. Heat oil in a medium pot on low-medium heat, dial 4. Add the Chana and Urad dals. Saute until dals start changing color.

4. Add the Cumin and Mustard seeds. Saute for a few seconds.

5. Add the curry pata and green chillies. Be careful, it'll splutter.

6. After 30 seconds or so, add the onions, grated ginger and garlic.

7. Once the onions are slightly golden, about 5 minutes, add the powders... Dhaniya powder, Chili powder, Turmeric powder, and salt. Cook for about 5 more minutes, until the onions are golden-brown.

8. In the meantime, chop the spinach.

9. This is how the onion mixture should be.

10. Add the spinach and salt. Stir. This will wilt in about 2 minutes.

11. See... you can never have enough spinach :-(

12. Close the pot and allow the spinach to cook down for about 10 minutes.

13. This is what you should have.

14. Add milk. I used 1/2 cup to have a little gravy. This balanced out the spice in the dish.

15. Cook WITHOUT a lid for another 5 minutes.

16. Add garam masala and turn off the stove. Let the flavors combine and serve after 15 minutes. I prefer this dish with rice, but it goes well with roti, too. Enjoy!

Hot Milk Sponge Cake

2010-01-05T03:21:00.005-05:00

HAPPY BIRTHDAY VS!

Get this recipe from The Nish-Nish Bake Shop with Nutritional information!

My Famous... "9-layer Mexican Dip"

2010-01-02T19:03:00.007-05:00

HAPPY NEW YEAR 2010!!!

I am an absolute Mexican Food lover! It is soooooo cheesy and flavorful, more importantly, it goes oh so well with those Lime Margheritas! YUM! So here is the recipe for my famous, "9-layer Mexican Dip". I came up with this recipe years ago, and I've enhanced it over the years. I made this recipe for a New Years Eve party, so naturally, it had to be full fat :-) However, when I make this appetizer for my family, I usually make this reduced fat. How?

1. Use Tortilla baked chips, instead of fried.
2. Use 2% Reduced Fat cheese.
3. Use Reduced Fat sour cream.

There are so many variations of making this dish... add or remove ingredients and create your own Mexican Dip.

Here are the 9 layers:
1. Beans
2. Sour Cream
3. Taco Bell Sauce
4. Green Pepper
5. Tomatoes
6. Scallions
7. Fresh Cilantro
8. Cheese
9. Paprika (as garnish)

The Verdict? Most people at the party complimented my dip, try it for your next event, you can't go wrong with this.

NUTRITION: Beans are an excellent source of Protein and Fiber. Tomatoes and Green Peppers are a great source of Vitamin A and C. In addition, Green Peppers are also a great source of Vitamin B6. Lastly, Cheese is an excellent source of Calcium and Protein.

INGREDIENTS: (makes 1 large party tray - enough for 15 people or so)

(for the Beans):

Old El Paso Refried Beans - any 2 cans
Sour Cream - 1/4 cup (for the beans.... preferable to use Light Sour Cream)
Water - 1/2 cup (less or more depending on desired consistency)
McCormick Paprika - 1 tbsp
Ortega Taco Seasoning - 1.5 tbsp (for the beans)

(for the Vegetables):

Scallions - 1 bunch (chopped)
Plum Tomatoes - 5 (chopped)
Green Pepper - 1 (chopped)
Fresh Cilantro - 2 handfuls (chopped)
Ortega Taco Seasoning - 1 tbsp (for the veggies)
salt - very little (for the veggies)

(for the Layers):

Sour Cream - 4 to 5 big dollups (preferable to use Light Sour Cream)
Taco Bell Restaurant Sauce - 5 tbsp
Mexican Cheese or Mild Cheddar Cheese - 1 to 1.5 cups (shredded.. use Reduced Fat)

(for Garnish):

McCormick Paprika - sprinkle some on top as garnish
Sour Cream - 3 small dollups

(Main Ingredient):

Tostitos Chips

DIRECTIONS:
1. Make the Beans.

2. On medium heat, add the beans to a pot. Allow the beans to warm up before adding the rest of the ingredients - this should take about 3-4 minutes.

3. Add the water and 1/4 cup of sour cream.

4. Add 1 tbsp Paprika and 1.5 tbsp Ortega Taco Seasoning.

5. This is the consistency you want to achieve. Allow the beans to warm up before turning off the stove.

6. Pour the beans into the serving platter. Add the Taco Bell Sauce on top of the beans. This will cool while you work on the remaining steps.

TACO BELL is my favorite fast food :-) I LOVE THEIR SAUCE!!!

7. Make the veggies mixture.

8. Chop the scallions and green pepper. Combine in a large bowl.

9. Chop the cilantro. Add to the veggie mixture.

10. Chop the tomatoes and drain the excess liquid. Add to the veggie mixture.

11. Add very little salt and 1 tbsp of Taco Seasoning. Combine. Set aside.

12. Now Assemble!! Add the sour cream to the beans platter.

14. Spread out the sour cream, this will combine with the beans and sauce.

15. Add the veggie mixture... looks pretty :-)

16. Top with any shredded mexican or mild cheddar cheese.

17. Sprinkle some paprika for garnish.

18. Add a few small dollups of sour cream. Hey, it's a NYE PAR-TAY! Live it up!

Tyler Florence's "The Ultimate Cheesecake with Blueberry Topping" (REDUCED FAT)

2009-12-29T16:14:00.002-05:00

Get this recipe from The Nish-Nish Bake Shop with Nutrition information!

Tofu Dhaniya Pulao (Cilantro Rice with Tofu)

2009-12-24T12:53:00.015-05:00

MERRY CHRISTMAS TO EVERYONE!!!

I LOVE experimenting with flavors and ingredients.... here is an interesting recipe I came up with. This past weekend I wanted to make Dhaniya Rice, however I wanted to add some protein to the dish so I wouldn't be inhaling carbs. I didn't have any chicken, so I thought tofu might just work. My husband HATES tofu! I can't get him to eat tofu unless it is fried, or covered in spices. While eating this dish, he assumed he was eating egg... it was tofu all along!

There are 3 steps in preparing this dish... blending the Dhaniya, sauteing the tofu, and cooking the rice. You can choose to make this with Mint Leaves as well, or even combine the Dhaniya and Mint leaves. I really enjoyed this dish, my husband loved it too. It goes really well with plain yogurt and some pickle.

NUTRITION: Tofu is an excellent source of Protein for vegetarians. It is also rich in Calcium and Iron.

INGREDIENTS:

(for Dhaniya Puree):

Fresh Dhaniya Leaves - 1 bunch (you can add more if you'd like)
2 Green Chillies

(for tofu):

Oil - 1/2 tbsp
Tofu - 1 (14 oz) package
Red Chili Powder - 1/2 tsp
Dhaniya Powder - 1 tsp
salt to taste
Dhaniya Puree - 2 tbsp

(for rice):

Oil - 1.5 tbsp
Rice - 2 cups
Water - 4 cups
Garlic - 3 cloves (grated)
Ginger - 1 inch piece (grated)
Red Onions - 2 medium (sliced and halved)
Jeera Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Cloves - 4
Green Cardamom - 3
Cinnamon Stick - 1/2 piece
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1/2 - 1 tsp (depends on how much heat you can handle)
salt to taste

DIRECTIONS:
1. Make the Dhaniya Puree, you will need fresh dhaniya leaves (roughly chopped) and green chillies.

2. Add the dhaniya and green chillies to the Magic Bullet and blend. It smells so fragrant.

TIP: The Magic Bullet comes in so handy when preparing chutnies, purees, smoothies, eggs, even baby food (not that I would know, yet).

3. This is what you should have. Set aside.

4. Now for the tofu.

5. Heat a pan on medium-high heat. Add 1/2 tbsp of oil. Add the tofu.

6. Break the tofu down. There will be a lot of liquid, this will eventually evaporate and the tofu will brown.

7. After about 5 minutes, when slightly golden, add the 1/2 tsp chili powder, 1 tsp dhaniya powder, and salt. Combine.

8. Now add 2 tbsp of the Dhaniya Puree. Combine.

9. This will take about 5-8 minutes to become golden-brown.

10. This is what you should have. Set aside.

11. Final step - cook the rice and pull it all together.

12. Grate the ginger and garlic, set aside.

13. Slice the onions, and half.

14. Set aside all the spices. Cinnamon stick, jeera seeds, mustard seeds, green cardamom, cloves, and turmeric powder.

15. Heat a big pot on medium heat, add oil, add spices, saute until jeera seeds crackle and slightly brown - 30 seconds to 1 minute.

16. Add onions.

17. Add the grated ginger and garlic.

18. Add chili powder, dhaniya powder and salt. Allow this cook until the onions are translucent.

19. This is what you should have.

20. Add the remaining Dhaniya Puree, get every drop!!! Allow this to cook about 3-5 minutes until the liquid from the Dhaniya Puree evaporates.

21. In the meantime, wash the rice.

22. This is how the Dhaniya-Onion mixture should look.

23. Add the washed rice to the mixture. Combine and cook for 2 minutes.

24. Add water and salt to taste!

25. Cover and simmer on low-medium heat (dial 3-4). Should take about 20 minutes to cook.

26. Once cooked, add the tofu to the rice. I realize I should have used a bigger pot :-) Now combine!

27. Now add the garam masala, I used 1 tsp, you can use less than that if you can't handle heat.

TIP: Always add the garam masala at the end, adding it earlier will give the dish a bitter flavor.

28. Remove from heat. This is what you should have. Cover and let this sit for a while so the flavors combine and the rice isn't mushy.

Ina Garten's Sour Cream Coffee Cake (REDUCED FAT)

2009-12-22T01:45:00.005-05:00

Get this recipe from The Nish-Nish Bake Shop with Nutrition information!

My Mom's Kick-Ass... "Baingan Ka Bharta" (Eggplant slow cooked with Tomatoes and Onions)

2009-12-20T01:05:00.012-05:00

This recipe is a special request from Mari, one of the "All My Cooking" readers. Baingan Da Bharta is a classic Punjabi subzi (with other variations), it also happens to be my most favorite Indian dish, and no one makes it as good as my Mom. The irony is, this is the best dish my Mom makes, however she hates Bharta. How can someone possibly hate Bharta? Actually, I know the story behind why she hates Bharta, but I'll not gross you out.

For the longest time I was intimidated to make Bharta. I assumed the Eggplant had to be roasted, not necessary. Although, roasting the eggplant is the ideal way to make this Baingan ka Bharta, my Mom pressure cooks the eggplant. The results are the same! I tried roasting the eggplant once and the inside of the eggplant was not soft; I quickly gave up. Most people make this dish with tons of oil, my version has 2 tablespoons.

After years and years, my Mom finally made this dish in front of me, earlier our timing never matched :-) So here goes... my Mom's famous Bhingan ka Bharta and my most favorite Indian dish. It goes best with plain Parathas, however I also eat this dish with Roti, Naan, Rice, and toasted Bread, yes! It is KICK-ASS!!!

NUTRITION: Tomatoes are a great source of Vitamins A and C. Eggplant is a very good source of Fiber and Vitamin B1 (Thiamin).

INGREDIENTS:

Oil - 2 tbsp
Eggplant - 1 big (cut off the skin)
Red Onions - 2 medium (chopped)
Plum Tomatoes - 6 (chopped) or you can use 4 Regular Tomatoes
Red Chili Powder - 2.5 tsp (use 2 if you can't handle spice)
McCormick Paprika- 2 tsp (this adds color, not spice)
salt to taste

DIRECTIONS:

1. Take an eggplant and cut the skin off as follows:

2. Cut the eggplant in half, place the eggplant in the pressure cooker, fill with water so half the eggplant is submerged.

3. Pressure cook on medium-high heat until you hear the first whistle go off. Should take about 15-20 minutes.

NOTE: Be careful when handling pressure cookers, they can be dangerous!

4. In the meantime, chop the onions and tomatoes.

5. Remember to check on the pressure cooker, turn it off after 1 whistle.

6. Heat a pot on medium, add oil, add onions, and salt.

7. After a few minutes, add 1 tsp red chili powder and 1 tsp paprika. This will add color to the onions.

8. Cook the onions until caramelized (golden-brown). This will take about 5-10 minutes.

9. Now add tomatoes and salt.

10. Add 1 tsp red chili powder and 1/2 tsp paprika.

11. Cover and simmer on low-medium heat (dial #4). Cook this for about 20-30 minutes until the onions and tomatoes have combined. Keep stirring in between to avoid burning.

12. Check on the eggplant! This is what you should have. Check to see if it is fork-tender.

13. Now place the eggplant in a strainer and rinse it.

14. Place the eggplant in a bowl and mash it with a fork. You should not have to apply any pressure.

15. Back to the onion-tomato mixture. After 20-30 minutes, this is what you should have. It is not important to have a paste consistency, just make sure the onions and tomatoes have combined.

16. Add the eggplant, salt, and combine.

17. Cover and cook on low-medium heat for 30 minutes. This will slowly combine all the flavors, in addition, the color will darken. Keep stirring in between.

18. After 30 minutes or so, add 1/2 tsp paprika, and 1/2 tsp red chili powder. The chili powder is optional.

Notice how there is water. The next step is to allow the water to evaporate.

19. DON'T COVER and cook on low (dial #3) cook for another 30 minutes, or until the water has evaporated. This is what you should have. See how little it makes, you can never have enough Bharta!

Gobi Tamatar ki Subzi (Cauliflower cooked in Tomatoes)

2009-12-15T11:57:00.023-05:00

As you know, Gobi is my third favorite Indian subzi. There are so many different variations in making this dish. My mom needed some help while my sister was visiting from California (I come from a BIG family, luckily :-). Anyway, my mom hired this Punjabi Aunty who made some kickass subzis. I requested her to make this subzi countless times! What to expect? The cauliflower softens and combines with the sweetness of the onions and tomatoes... the green chillies add so much flavor and some heat to this dish... the coriander leaves add freshness and almost reduce some of the spice in this dish. This version of Gobi is OUTSTANDING!

My husband was so annoyed I only made 1 cauliflower head, we both finished it the same night. Also, I opted to make this dish without ginger, you can add 1/2-1 inch piece of ginger if you'd like... ginger will add more heat. Try this!

NUTRITION: Cauliflower is an excellent source of Vitamin C, Vitamin K, and Fiber. It is a very good source of Omega 3 Fatty Acids and Folic Acid.

INGREDIENTS:

Oil - 1 tbsp

Green Chillies - 4 (chopped)

Garlic - 2 cloves (grated)

Ginger - 1/2 - 1 inch piece (grated)

Red Onions - 2 (chopped)

Plum Tomatoes - 2 (chopped)

Cauliflower head - 1 (cut into small florets)

Jeera seeds - 1 tsp

Turmeric Powder - 1/2 tsp

Red Chili Powder - 1/4 tsp

Dhaniya Powder - 2 tsp

Badshah Vegetable/Subzi Masala - 1/2 tsp (Baadshah Brand)

Fresh Coriander Leaves - 1 handful (chopped)

DIRECTIONS:

1. Chop garlic, green chillies, onions, tomatoes, and cauliflower.

2. Heat a pot on medium heat, add oil, add jeera seeds, and turmeric powder. Saute for 30 seconds until jeera seeds splatter.

3. Add green chillies.

4. Add onions, garlic, and salt.

5. Saute onions until golden, this will take about 5 minutes.

6. Add tomatoes, dhaniya powder and chili powder.

7. Cover and simmer for 10-15 minutes on low-medium heat, until the tomatoes and onions form a paste like consistency.

8. This is what you should have.

9. Add cauliflower and mix.

10. Cover and simmer for 25-35 minutes, or until cauliflower is very soft.

This is what you should have.

11. Add subzi masala.

12. Remove from heat, add chopped coriander. Mix.

13. Serve with Roti or Naan. Please leave your feedback!

Julie & Julia (The Movie)

2009-12-10T00:03:00.004-05:00

No cooking today! It was Subway and Movie night! Today I watched, "Julie & Julia", what a great movie? It was very inspiring. While watching the movie I couldn't believe the way Julie was thinking about her blog, because I have the same reactions.

I was soooooo happy the first day I got a comment from a stranger.
Did anyone, whom I don't know, post a comment today?
I wonder how many people are reading my blog?
Are they inspired to try my recipes?
I hope my recipes work out for my readers.

Blogging gives me so much satisfaction, and just something to do, in addition to working, cooking, spending time with my husband, family and friends. If I didn't blog, I'd probably waste 2-3 hours a day watching TV. I love cooking and baking, it makes me feel as though I have a purpose, I can be creative, I can try something new, it is a sense of accomplishment, and it is something I am pretty good at.

I also think the movie was right in portraying that Blogging can take up a lot of your time, if you already have a full-time job and are married. It is possible to ignore your spouse, every now and then... but I think I blog in moderation, we pick on each other less, and my husband gets to try new things :-) A win for all!

Okay, so here's the part of the movie that I did not get, why did Julia, hate Julie? Sorry, if I just gave it away for those of you who haven't seen this movie. But for those of you who have seen this movie, why?

Did Julia think Julie was using her to make a name for herself? Julia was very conventional in her thinking, so maybe she wanted others to do things, the conventional way?

If you have any ideas, I would appreciate your comments on this. I just did not get it!

Overall, it was such an inspiring movie! My sister told me I'd love it. The movie makes me want to cook more and more, but I don't think I can follow a recipe exactly, each day, for a year, and comment about it... eventually I'd need to make it my own in some way. Cooking is an art, baking is a science!

Tomato Scallion Mexican Panini (with Sour Cream Cilantro Sauce)

2009-12-07T01:20:00.006-05:00

Last Thursday I was on my way home from work and I wanted to make something quick, perhaps sandwiches. While driving I was thinking of all the ingredients I had on hand and put this recipe together. I came up with the name, "Tomato Scallion Mexican Panini." I made a sauce to go with these sandwiches as well. You can probably make the same dish using Whole-Wheat wraps and turn this into Quesedillas, unfortunately I didn't have any on hand. In any case, I assure you, you will NOT be dissapointed.

NUTRITION: Whole wheat bread is a great source of Fiber. Tomatoes and Green Peppers are a great source of Vitamin A and C. In addition, Green Peppers are also great source of Vitamin B6. Lastly, Cheese is a great source of Calcium and Protein.

INGREDIENTS: (for Panini - makes 4 to 5 panini sandwiches)

Whole Wheat bread
Plum Tomato - 2 (chopped)
Green Pepper - 1 (chopped)
Scallion - 1 bunch (chopped)
Coriander Leaves - 1 handful (chopped - reserve 1 tbsp for the sauce)
Ortega Taco Seasoning Mix - 1 tsp
salt - 1/4 tsp
pepper - very little
Mexican or Mild Cheddar Cheese - (grated) enough to cover slice (demonstrated below)
Olive Oil - need very little to brush 1 side of the bread slice

Get Recipe for Sour Cream Coriander Sauce

DIRECTIONS:
1. Chop tomatoes, scallion, green pepper, and coriander.

2. Mix in a bowl and season with very little salt and pepper, and taco seasoning. Set aside your veggie mix.

3. Make the Sour Cream Coriander Sauce.

4. Take 2 slices of bread, brush olive oil lightly on 1 side of the bread. The oil-coated part of the bread will touch the Panini Press.

5. Add Cheese first. This will bind the sandwich together.

6. Add veggie mix.

7. Top with Sour Cream Coriander Sauce.

This is how much you will need.

8. Add very little cheese this time. Again, this binds the sandwich together.

9. Top the sandwich with the oil-coated slice touching the Panini Press.

10. Close Panini Press (I use Cusinart). Cook until light turns green.

11. I love those grill marks :-) Cut into triangles and enjoy!

Sour Cream Coriander Mexican Sauce

2009-12-07T01:07:00.004-05:00

I needed to come up with a sauce that would compliment my "Tomato Scallion Mexican Panini", I just added some mexican seasoning and coriander. This sauce can be used for other mexican dishes too. Try it!

INGREDIENTS:

Ortega Taco Seasoning Mix - 1 tsp
Light Sour Cream - 1 spoon (demonstrated below)
Coriander Leaves - (chopped) 1 tbsp
Taco Bell Hot Sauce - 2 packets (or use any plain salsa)

DIRECTIONS:

1. Chop coriander leaves.

2. In a bowl, add light sour cream.

3. To the light sour cream, add the chopped coriander leaves, taco seasoning, and hot sauce.

I LOVE TACO BELL HOT SAUCE! It is also my favorite fast food!

4. Combine all ingredients. Sauce is delicious!

Penne Arrabbiata (Pasta cooked in Red Chili flakes and Olive Oil)

2009-12-02T20:10:00.023-05:00

Today I made, Penne Arrabbiata, which literally means, "Angry Penne". This dish is cooked with red chili flakes, so it is hot and spicy, hence the term, 'angry.' I've had many variations of this dish in the US, but nothing beats eating Italian food in Italy. On our honeymoon, my husband kept ordering Penne Arrabbiata (a veggie option), since many dishes in Italy contain red meat. He must have ordered this dish like 7 times total, and he never seem to get sick of it. What's not to love? Pasta, olive oil, garlic, tomatoes, topped off with parmesan cheese and parsley/basil!

Traditionally, this dish is topped off with parsley, I used basil instead. There is something about basil that goes so so well with Italian food. Normally, this dish does not use onions and crushed tomatoes, I used both, what can I say, I love hearty dishes. So I bring you my version of this simple, and truly amazing dish... I feel like I'm in Italy again. Try this, you will not be dissapointed!

NUTRITION: I used whole grain penne pasta, so this dish contains fiber. The cheese adds protein and calcium to this dish. Tomato sauce is a good source of Vitamin A and C.

INGREDIENTS:

Barilla Whole Grain Penne- 1 box
Extra Virgin Olive Oil - 1.5 tbsp
Garlic - 3 cloves (chopped)
Crushed Pepper Flakes - 1 tsp (less if you can't handle heat)
Onions - 2 medium (chopped)
Plum/Roma Red Tomatoes - 2 (chopped)
Tuttorosso Crushed Tomatoes - one 28 oz. can
Black Pepper - 1/2 tsp
salt to taste
Basil - 1/2 cup (chopped)
Parmesan Cheese - 1/2 cup (finely grated)

DIRECTIONS:

1. Set aside water to boil.

2. Chop garlic, onions, and tomatoes.

3. Heat a pan on medium heat. Add extra virgin olive oil. Add red pepper flakes.

4. Add onions and garlic. Saute until onions are golden.

5. Add the tomatoes and salt.

6. This is what you should have after 5 minutes.

7. Add crushed tomatoes. Season with black pepper and salt.

8. Cover and simmer for 10-12 minutes.

9. Now cook the pasta for 10 minutes, or until Al Dente.

10. In the meantime, chop the basil and grate the parmesan cheese.

11. The pasta should be done. The sauce will cook down a little bit. At this time add all the pasta to the sauce. Turn off the gas.

12. Add basil.

13. Add parmesan cheese.

14. All I can say is, why wasn't I born Italian? :-( SOOOOOOOO GOOD! I would really appreciate your feedback!

Chana Pulao (Chickpea Rice)

2009-12-01T01:14:00.010-05:00

After eating samosas and jalapeno poppers at 7 pm, I figured that was a snacky unhealthy dinner and I'd be done for the night, not so fast. My husband was hungry a couple hours later and I figured I'd make something real quick. On a Sunday night, what could be faster and easier than, Pulao? My mom often makes this dish with her choice of spices, I just used Pau Bhaji Masala, trust me, it was delicious!

This dish goes best with yogurt and pickle... YUM!

NUTRITION: Chickpeas are a great source of Protein, Fiber, Iron, and Folic Acid.

INGREDIENTS:

Rice - 1.5 cups
Water - 3 cups
Oil - 1 tbsp
Onion - 2 medium (sliced)
Goya Chickpeas - one 15 oz. can rinsed and drained
Jeera seeds - 2 tsp
Mustard seeds - 1/2 tsp
Dry Red Chillies - 3 (broken)
Cloves - 3
Cinnamon Stick - 1/2
Turmeric Powder - 1/4 tsp
MDH Pav Bhaji Masala- 1.5 tsp
salt to taste

DIRECTIONS:

1. Slice onions.

2. Set aside spices... jeera seeds, mustard seeds, dry red chillies, cloves, and cinnamon stick.

3. Heat a pot on medium heat, add oil, add the spices and turmeric powder. Saute for 1-2 minutes.

4. Add the onions and salt. Saute until golden. This will take about 5 minutes.

5. In the meantime, wash the rice and set aside.

6. Add the 1 tsp of Pau Bhaji Masala to the onions. Mix.

7. Add the washed rice to the onions and combine. Cook for 2 minutes. This will help toast up the rice.

8. Add 3 cups of water and 1/2 tsp of Pau Bhaji Masala. Adjust salt.

9. Add the chickpeas.

10. Cover and simmer on low-medium heat (dial #4) for 20-30 minutes. Keep checking.

11. This is what you should have.... it is DIVINE! You can garnish with coriander leaves, I didn't have any on hand.

My "Love Affair" with Toor Dal Tadka (Yellow Split Pigeon Peas Lentils)

2009-11-29T23:11:00.013-05:00

So the reason I named this dish, "My Love Affair with Toor Dal Tadka," is because this is the very first dish my husband ever cooked for me. It is quite funny, actually. Growing up, I never liked the way my mom made dal at home and hated dal for the longest time, until I met my husband. Toor Dal Tadka was one of the few dishes my husband was able to make. During the time he was courting me, he would invite me over for dinner and make this dish for me. I was so amazed by his talent! He taught me how to make dal and the tadka that goes along with it. I thought I may be marrying a chef, every woman's dream!

Sadly, now our roles are reversed :-( He claims I make even better Dal Tadka than he does, I'm sure it's a trick he uses so he doesn't have to cook at all. On a lazy day, I make this dish, it takes 30 minutes, tops!

Toor Dal Tadka (Dal Chawal) is my husband's favorite dish, and a dish that remains very close to my heart! It goes best with rice, hope you enjoy it!

NUTRITION: Toor Dal is high in protein, however it is also high in carbohydrates. Many people assume Dal does not contain carbs, however it does. It is very good for you and a good source of protein for all you non-meat eaters.

INGREDIENTS:

Toor Dal - 1 cup
Water - 3 cups
Turmeric Powder - 1/2 tsp
salt to taste
Red Chili Powder - 1/2 tsp

For Tadka: (Tadka means frying spices in oil and adding the flavors to the main dish)

Jeera Seeds - 1 tsp
Mustard Seeds - 1 tsp
Hing - 1/4 tsp
Dry Red Chillies - 3 (broken)

DIRECTIONS:

1. Wash a cup of toor dal and set aside.

2. Add toor dal, water, salt and turmeric powder, in a pressure cooker. You should have an opaque yellow color.

NOTE: Be EXTREMELY careful when handling a pressure cooker - it is best to have someone teach you before you work with one.

3. Cover and seal the pressure cooker, set the gas on low-medium heat. Wait for the first whistle and turn off the stove. This will take about 10-15 minutes. As soon as you hear the whistle, turn off the gas.

4. Wait about 20-30 minutes before you open the pressure cooker. Check the pressure to make sure all the steam has been released. This is what you should have.

5. Now set aside the spices for the tadka.

6. Heat a very small pot on medium heat, wait until the pot is really hot. Add oil.

7. Add the tadka spices. Cook the spices for about 1-2 minutes, or until the seeds crackle and you smell the jeera and hing.

8. Add the tadka to the dal.

9. Add 1/2 tsp of red chili powder for extra spice.

Peanut Butter & Jelly Sandwich

2009-11-22T03:03:00.021-05:00

I know, I know, who doesn't know how to make PB&J? I thought of blogging this for 2 reasons:

1. Perhaps, someone in another country may be viewing my blog, and PB&J isn't common there.
2. It's a healthy breakfast idea... incase you've forgotten how good it tastes. Hopefully the images will make you want to make a PB&J sandwich.

I LOVE BREAD and I LOVE having PB&J when I can't think of anything to eat... not to mention, it's so good for you!

NUTRITION: Whole wheat bread is a good source of fiber. Peanut Butter contains lots of protein, in addition, it is low-carb and a good source of Folic Acid.

INGREDIENTS:

Whole Wheat Bread - 2 slices
Peanut Butter - 1 tbsp (my PB only has 1 ingredient, Peanuts, it isn't sweet)
Bonne Maman Strawberry Preserves- 1 tbsp

DIRECTIONS:
1. Toast the bread.

2. Spread the peanut butter on one slice, spread the jam on another slice.

NOTE: Many Peanut Butter and Jelly brands contain "High Fructose Corn Syrup"; some Skippy Peanut Butter brands have "Partially Hydrogenated Oils", both these ingredients are SO BAD FOR YOU! Make sure you read the ingredients. I recently bought "Wegmans Natural Peanut Butter", the only ingredient it contains is, "Peanuts." The jelly is a product of France, contains no corn syrup. In addition, corn syrup is banned in Europe and Canada, it is not yet banned in the United States! There is corn syrup in virtually everything you buy, bread, coke, orange juice, etc. Read the ingredients!

3. Combine the 2 slices and slice in 2. So simple and yummy!

DESSERTS, CAKES, CUPCAKES, AND MORE!

2009-11-22T02:13:00.004-05:00

For all desserts - cakes, cupcakes, pies, and more... please visit my dessert blog:

http://nishnishbakeshop.blogspot.com/

To satisfy my sweet tooth... I have taken original recipes and worked on lowering the fat content by 25% or more. In addition, I have attempted to increase protein and fiber in each recipe. I have also listed the approximate nutrition value per serving.

Check it out!!!

Bhindi Fry (Okra cooked with onions and spices)

2009-11-17T19:30:00.025-05:00

My cousin had a baby girl today, I am ecstatic! Happy Birthday... Baby Narula! :-)

Bhindi Fry is my second favorite Indian subzi. The sad part is, no matter how much quanity of okra you have, there will never be enough of it. My mom makes this dish often, it is so simple and easy, and it requires such few ingredients. You can add tomatoes to this dish if you'd like. Enjoy!

NUTRITION: Okra is rich in Vitamins A, B6, C, and Fiber. It is also a good source of Folic Acid, which is an important nutrient for pregnant women.

INGREDEINTS:

Oil - 1 tbsp
Okra - 4-5 handfuls (chopped)
Onion - 1 big (chopped)
Red Chili Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Dhaniya Powder - 2.5 tsp
Mango Powder - 1 tsp
salt to taste

DIRECTIONS:

1. Chop okra and onions.

2. Heat a pan on medium, add oil, add the onions and salt, saute until onions are translucent.

3. Add the okra, salt, chili powder, turmeric powder, and dhaniya powder. Mix.

4. Turn the heat on low (Dial #2), cover for 30 minutes. The steam will cook the okra down, keep checking and stirring in the middle.

5. This is what you should have. Add mango powder. Combine. Turn off the gas. How easy was that?

Aloo Saag (Potatoes in Spinach Curry)

2009-11-11T12:37:00.018-05:00

Today is my sister's birthday! 11/11. Happy Birthday Mini!

Anyway, based on my cousin's (Nandini) recommendation, on Sunday, I bought the Magic Bullet.... perhaps not a good idea for someone with a food obsession. At work on Monday, all I could think about was using my Magic Bullet and what could I possibly make with it.... hmm. I decided on making Aloo Saag and literally left work at 5 pm, call me crazy.

There are many variations on making this dish, instead of potatoes, you can use paneer, tofu, chicken, chickpeas. I used my imagination and came up with this recipe. This dish is yummy and goes really well with rice or roti. Hope you like it!

NUTRITION: Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K and is an excellent source of Iron and Folic Acid. Spinach is also a good source of Omega 3 fatty acids.
Potatoes are a good source of Vitamin C and fiber.

INGREDIENTS:

Oil - 1 tbsp
Garlic - 3 cloves (chopped)
Ginger - 1 inch piece (chopped)
Green Chillies - 2 (chopped)
Onions - 1 huge (or 2 medium; chopped)
Tomatoes - 2 (chopped or pureed)
Potatoes - 3 (boiled & cubed)
Spinach - 2 bunch (chopped)
Jeera - 1 tsp
salt to taste
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Dhaniya Powder - 2 tsp
Light Sour Cream - 2-3 tsp
Dry Fenugreek Leaves - 2 tsp
Vegetable Subzi Masala - 1 tsp (Baadshah brand - this is GOLD)

For Tadka: (Tadka means frying spices in oil and adding the flavors to the dish)

Oil - 1 tsp
Mustard Seeds - 1 tsp
Jeera Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Hing - 1/3 tsp

DIRECTIONS:

1. Boil the potatoes until fork tender.

2. Chop the ginger, garlic, green chillies, onions, tomatoes.

3. Heat a pot on medium heat, add oil, add the jeera and turmeric powder until the jeera seeds splutter and turn slightly red.

4. Add ginger, garlic, onions. Cook until the onions are golden. This is what you should have after 5 minutes.

5. Add the tomatoes, chopped or pureed, it doesn't make a difference. Add salt, dhaniya powder, chili powder.

6. Cook until all the ingredients form a paste consistency. Cover and simmer for 10-15 minutes on low-medium heat.

7. In the meantime, check on the potatoes, peel and cube. Wash the spinach and roughly chop.

8. Check on the onion-tomato paste, this is the desired consistency.

9. Turn the heat on medium now. Add spinach and salt. Cook for about 3-5 minutes until the spinach wilts. Keep stirring.

10. Add the fenugreek leaves and Vegetable Subzi Masala. Cook for a minute.

11. Transfer the spinach mix to the Magic Bullet, my new toy :-) You will have to do this in 2 batches.

12. Transfer the pureed mixture back to the pot, low-medium heat. This is what you should have.

13. Add potatoes and sour cream. Combine. Turn off the stove.

14. For the Tadka. Set aside your spices, mustard seeds, jeera, turmeric powder, and hing.

In a tiny pot, on medium-high heat up 1 tsp of oil, when it is smoking HOT, add the spices. This should take no longer than 2 minutes, once the geera seeds turn red and you really SMELL the hing :-) , turn off the gas.

15. This is how the tadka should look.

16. Pour the tadka over the spinach and combine. Done! Please leave your comments.

FINISHED PRODUCT

Three Cheese Baked Penne in Bechamel Sauce (REDUCED FAT)

2009-11-10T13:38:00.028-05:00

Friday I was sad. :-( I guess I was home all day, working from home... I was in the mood to go out, but it was so cold... my husband was tired and wanted to stay home... it was a cold and lazy Friday. At 5 pm, I started watching Ina Garten on Food Network (I LOVE HER), the episode on "Perfect Pasta", she made "Lobster Mac and Cheese"... lobster is surely not my cup of tea, but it sure put me in the mood for some good ol' American Comfort Food. There is something about having Mac & Cheese on a cold and lazy day.

Since I didn't have any Macaroni on hand, I decided to make "Three Cheese Baked Penne". Traditionally, this dish requires a LOT of butter, usually about 1 stick, my version has 3 tbsp. It is a lot more low fat than Ina's (that woman is nuts, in a good way), however truth be told, my pasta does contain more fat than my other dishes. Our recipes are pretty different. Enjoy!

NUTRITION: Milk is a great source of calcium, vitamin D, and vitamin K. It is also has a good amount of Protein.

Cheese is a good source of calcium and protein.

The Whole Grain Pasta adds fiber to this dish.

INGREDIENTS:

Barilla Whole Grain Penna Pasta - 1 lb. box (I prefer macaroni)
Butter - 2.5 tbsp (for the sauce, you can use more if you prefer)
Butter - 1/2 tbsp (for the onions)
Flour - 2 tbsp
Onion - 1 big (finely chopped)
Milk - 4 cups (I used 2%, you can use 1% or Regular)
Cheddar Cheese - 1 cup (you can use reduced fat if you prefer)
Mozarella Cheese Part Skim - 1 cup
All Spice/Nutmeg - 1/4 tsp
Garlic Powder to taste (I LOVE lots of garlic powder)
Salt to taste
Black Pepper - 1 tsp
McCormick Paprika - 1 tsp
Progresso Italian Bread Crumbs - 3 tbsp
Parmesan Cheese - 1/3 to 1/2 cup

DIRECTIONS:
1. Set aside water to boil, should take 10-15 minutes.

2. In the meantime, chop the 1 onion finely and get all the other ingredients together - you will need to work fast.

3. Take a small pot/pan. Add 1/2 a tbsp of butter and turn on heat. Once the butter is melted, add the onions and cook until golden translucent. This wil take about 5 minutes. Turn off the gas and set aside.

4. Add pasta to boiling water. Cook for 10 minutes exactly, until "Al Dente." At this time preheat the oven to 375 degrees.

5. Make the sauce. Take a 6 quart pot, add the butter, turn on the heat on medium.

6. Once the butter melts, add the flour and whisk for 1-2 minutes. This process will cook the flour and thicken the sauce slightly.

7. Now add the milk and whisk until the milk thickens. Add the spices - paprika, allspice/nutmeg, garlic powder, salt, pepper. Whisk till the milk starts steaming, but not boiling.

REMINDER: Check on the pasta.

8. Add the onions to the milk, this is what you should have.

9. Add the cheddar and mozarella cheese - 2 cups.

TIP: If fat is not an issue, go ahead and knock yourself out. :-)

10. Add the pasta to a baking tray.

11. Add the sauce to the pasta. Combine the sauce and pasta.

12. Top with bread crumbs and parmesan cheese. I went a little crazy on the bread crumbs, so you don't want to add too much, just enough to taste.

13. Put the dish in the oven. Bake for 25-35 minutes until the top is slightly golden and cheese bubbles. Outcome... yummy! Try it and provide your comments please.

Fruit Chat

2009-11-05T13:38:00.021-05:00

Fruit Chat is extremely popular all across India. In general, Indians (like myself) love to add spices to anything they eat, including fruits. Fruit Chat has a sweet and sour combination, it hits the spot. In my opinion, apples, bananas, and pears taste the best, however feel free to experiment with other fruits. I often make this as a dinner substitute when my husband and I are "trying" to be healthy after a weekend full of guilty food pleasures. Try this, you will love it!

NUTRITION: Apples are a good source of fiber and vitamin C.

Bananas are a very good source of Vitamin B6. They also contain fiber, vitamin C, and potassium.

Lastly, this dish is fat free.

INGREDIENTS (per serving):

Banana - 1 large (sliced)
Apple - 1 (cubed)
Lime - Juice of 1/2 a lime
Chat Masala - 1 tsp (more or less)

DIRECTIONS:

1. Here are the fruits you will need.

2. Slice the banana.

3. Cube the apples.

4. Combine the fruits in a bowl and juice 1/2 a lime.

5. Add Chat Masala and toss. Delicious and fat free. How long did that take? :-)