A vegetarian's adventures

Goan Mushroom and Broad beans Xacuti

2020-04-25T09:34:00.000-04:00

When I first started this blog, it seemed like my love for cooking and the happiness my cooking brought to others would carry on forever. Alas life happened, moving countries and the joy of motherhood with not 1 but 2 boys, has obviously got in my way. While my cooking continued to bring happiness to the people around me, I wasn't able to share my recipes with you.

Today we live in an unfortunate and scary world with the virus and the lock-down, but the silver lining has helped me reunite me back with my kitchen, my blog and most importantly my followers!! ☺☺

Now let's get this show on the road with the first recipe after 5 long years:
Mushroom and Broad Beans Xacuti. This is a Goan dish which typically uses mushrooms and potatoes as its main ingredients but I decided to substitute the potatoes with broad beans, to give it an extra punch of protein. Thank you Varna for this delicious recipe which has quickly become our family favorite!!

Ingredients:

To make paste:

1/2 tsp cumin seeds

3 cloves

1/2 inch cinnamon

1 bay leaf

1 cup grated coconut

1 small onion

1 large tomato chopped into chunks

turmeric powder

1 green chili

1 tsp oil

Main recipe:

500 gm chopped mushrooms

1/2 cup broad beans (soaked overnight)

1 tsp butter

5-6 cloves garlic finely chopped

1/2 tsp oil

1/2 tsp cumin seeds

1/4 cup cilantro finely chopped

Method:

1. Take a shallow pan and heat.

2. Add butter and once it melts add finely chopped garlic and saute for 2 minutes.

3. Add mushroom and saute with a little salt to taste and transfer into a bowl.

4. Pressure cook broad beans for 3 whistles until cooked. Remove from heat and set aside.

5. In the same pan, add oil and heat.

6. Add cumin seeds, when it splutters add cloves, cinnamon, bay leaf and saute for a minute.

7. Add chopped onions and saute for a 2-3 minutes until translucent.

8. Add chopped tomatoes, sprinkle salt and saute for 2 minutes.

9. Add green chili and saute until tomatoes are cooked.

10. Set aside to cool and then grind with grated coconut in a mixer to make a puree.

11. Take a shallow bottom pan and add 1/2 tsp oil.

12. Add cumin seeds and wait for them to splutter.

13. Add paste and let it cook until the oil separates from the paste.

14. Add broad beans, add a pinch of salt and mix, then add the mushrooms and mix well.

15. Add 1/2 cup water and bring to a boil.

16. Sprinkle finely chopped cilantro leaves and mix. Taste and add salt to taste.

Tips:

1. The broad beans in the recipe are options, you can substitute it for potatoes which is what the original recipe calls for.

2. Do not cook the mushrooms for too long when you saute them in butter since they will be cooked again in the gravy.

3. This goes really well with hot chapatis, phulkas, naan or kulchas.

4. You can add more green chilis to increase the spice level of the dish, Another alternative is to add chili powder to step 13.

Sauteed Snap Peas and Spicy Tofu

2014-06-12T06:55:00.000-04:00

Snap Peas are fresh, crunchy and delicious. They can be added to salads or eaten as a snack just by itself. My son loves to munch on them as a snack. I decided to make an entree with it which my little one also savored. This goes perfectly with fried rice. Bon Appetite :)

Serves: 2

Ingredients:

1 pack Snap peas (flat)

1/2 cup spicy tofu

4 cloves of garlic (peeled and finely chopped)

Salt

Oil

Method:

1. Break the ends of the snap peas.

2. Heat a pan on medium heat.

3. Add 1 tsp of oil.

4. Add chopped garlic and saute.

5. Add snap peas and saute until cooked.

6. Add salt and mix well.

7. Add spicy tofu and saute for 2-3 mins. Serve hot.

Tip: Use less salt since the tofu is already salty.

Quinoa and Vegetable Soup

2014-06-02T11:58:00.001-04:00

My little one was down with the cold and so while he was napping I thought of making a quick soup to make him feel better. I fished around the pantry and got my hands on Quinoa. I made a light and flavorful soup using quinoa and mixed veggies. Enjoy this easy and kid-friendly soup :)

Serves: 3
Ingredients:
1 carrot (peeled and diced)
1 onion (peeled and chopped)
1/4 cup Quinoa
1/4 cup baby bells mushrooms (diced)
1 stalk celery (chopped)
3 pods garlic (peeled and chopped)
1/2 inch ginger (peeled and finely chopped)
Black Pepper
Lemon Juice
3-4 leaves Thai Basil
2 cups Vegetable broth or water
Salt
Oil

Method:
1. In a small stock-pot add oil and heat.
2. Add chopped onions and saute until translucent.
3. Add garlic, ginger and saute.
4. Add diced carrot, mushrooms, celery and a pinch of salt and saute well.
5. Add quinoa and saute for 1 min.
6. Add basil leaves and vegetable broth and bring to a boil.
7. Reduce heat and simmer for 10 mins or until quinoa is cooked.
8. Add salt to taste, lemon juice and black pepper and mix well.

Cantaloupe and Tomatillo Salsa

2014-05-21T23:21:00.000-04:00

Sweet, Sour and Spicy the three S's that make this dish Spectacular! This dish is inspired by Trinidadian Pineapple chow. Jalapenos, tangy tomatillo, sweet cantaloupe and other spices are added to create a roller coaster ride of flavors that come together to make this dish finger licking good. I usually serve salsa or home-made guacamole with ritz crackers because I find it to be a killer combination. Snack on this healthy guilt-free appetizer!

Serves: 4

Ingredients:

1 cantaloupe (seeded and diced)

1 jalapeno (seeded and diced)

1/2 tomatillo (diced)

1/2 onion (peeled and finely chopped)

1/2 tsp garlic salt

1 tbsp cilantro (finely chopped)

Salt

Method:

1. In a medium sized bowl add all the diced ingredients and mix well.

2. Add salt, garlic salt & cilantro.

3. Stir until everything is combined and leave for at least 30 minutes before serving for the flavors to infuse.

Rohit's Paneer Kathi Roll

2014-03-26T15:59:00.001-04:00

Leftovers always seems to get a bad rep because of the name... Leftovers really? Well I'm here to tell you that using the right ingredients we can make magic with leftovers. We had paneer tikka leftovers and my husband decided to make magic with it. This is a semi-homemade easy Kathi roll. Tip#1: you can substitute paneer with mock meat, vegetables, tofu or use the recipe as is and skip the paneer. Tip #2: You can substitute Rumali Roti for tortillas. Bon Apetit!

Serves: 2

Ingredients:

4 eggs

1 cup baby bella mushrooms (chopped medium dice)

1 green bell pepper chopped julienne

1 yellow onion chopped julienne

1 cup paneer tikka medium diced

1 tsp curry powder

1 pinch garam masala powder

1/2 tsp black pepper

1 pack frozen Rumali Roti

Pam cooking spray

Oil

Salt to taste

Method:

1. Thaw Rumali roti so it is easier to work with.

2. Break eggs into a bowl and beat.

3. Add salt and black pepper and whisk.

4. Heat a low bottom pan on medium heat.

5. Add oil.

6. Add onions and salt and cook until caramelized.

7. Add diced mushrooms and saute until cooked.

8. Add diced paneer tikka and saute.

9. Add curry powder and garam masala and saute well.

10. Remove from heat and set aside to cool.

11. Heat a tawa/pan on medium heat.

12. Spray pam on a pan and open the rumali roti and place on pan.

13. Spread the beaten egg onto the rumali roti.

14. When egg is cooked spread a spoonful of paneer mixture onto the center of the rumali roti.

15. Fold each side until its wrapped. Serve

hot!

Banana Bread Cupcakes

2014-03-21T20:04:00.000-04:00

There is a new member in our household... I am happy to announce that I finally took the plunge and bought the Kitchenaid Artisan stand mixer. Can't tell you how thrilled I am. This wasn't my first recipe, Pizza dough was the first thing I made with this handy lil toy. Wasn't able to capture the final product so here is the second recipe made with my KA.

I've had banana bread at many places and usually I find it to be a bit heavy and more of a bread like consistency. I know I know ... its bread and that's how it should taste but I am a fan of light and moist cupcakes so I decided to make cupcakes with this recipe and it turned out perfectly. Enjoy this melt in your mouth, moist banana bread cupcakes. Happy Eating!

Serves: 20 cupcakes

Ingredients:

1 cup mashed bananas

2 eggs (beaten)

1 3/4 cups all purpose flour

1/3 cup buttermilk

1/2 cup butter

1 1/2 cups white sugar

1 tsp baking soda

1/2 tsp salt
1 tsp vanilla extract

Method:

1. Preheat oven to 325 degrees F.

2. Spray 2 cupcake pans with non-stick spray.

3. In the KA stand mixer bowl add butter and sugar.
4. Sift flour, salt and baking soda in a bowl.
5. Place on stand mixer and attach the beater.
6. Beat on speed 2 until the sugar and butter for 5 mins.
7. Add one egg at a time and beat on medium speed until creamy.
8. Add vanilla extract and mashed bananas and beat on medium speed until combined.
9. Add sifted flour mixture and buttermilk little at a time alternating between the two. Tip: Begin with flour mixture and end with flour mixture.
10. Spoon into sprayed cupcake pans, fill to 3/4.
11. Bake for 15-20 mins.
12. At the 15 minute mark, insert a toothpick into cupcake and remove, if it comes out clean then the cupcakes are done.
13. Cool on a wire rack and serve!

Spinach and Mushroom Lasagna Roll Ups

2014-03-19T16:25:00.000-04:00

Valentine's Day Special- Entree

I know I am posting this a month after Valentine's Day but it was so delicious that I couldn't resist. Lasagna Roll Ups are perfect for a romantic dinner for two. Easy to put together and tastes delicious. Like Lasagna, there are many versions to this dish. I love the combination of spinach and mushrooms and decided to make this. It was the perfect compliment to the appetizer. This version is a fusion of Italian and Mexican Cuisine. Enjoy!

Serves: 2

Ingredients:

1 bunch Spinach (chopped)
1 cup baby bella mushrooms (chopped)

2 green chillies (to taste)

3-4 garlic pods (peeled and minced)

1 12oz can of Enchilada sauce

3 oz of Goat Cheese
2 tbsp Dill (finely chopped)
1 tsp garlic salt
4 sheets Lasagna (Cooked al dente and cooled)
1/4 cup Mozzarella cheese (grated)
1/4 cup Cheddar cheese (grated)
Salt
Oil

Method:
1. Preheat oven to 375. Remove goat cheese from the fridge to soften.
2. Heat a pan on medium heat.
3. Add 1 tbsp of oil.
4. Add green chilies and minced garlic and saute for 1 minute.
5. Add chopped spinach and chopped mushroom and a pinch of salt and saute for 4-5 mins or until spinach is cooked and the water from the spinach has cooked out.
6. Taste and add salt if necessary and mix well. Set aside to cool.
7. Place goat cheese in a bowl and using a fork mash to soften.
8. Add garlic salt, chopped dill and mix well.
9. Pour 1/4 of the canned Enchilada sauce into a buttered dish.
10. Place a cooked lasagna sheet on a plate and spread one tbsp of goat cheese mix onto it to form the first layer.

11. Next spread a tbsp on sauted spinach and mushroom on top of the goat cheese as the second layer.
12. Roll the lasagna from one end to the other.

13. Place rolled lasagna in buttered dish on the enchilada sauce.
14. Follow #13 until all 4 lasagna sheets are rolled.
15. Pour the remainder of the enchilada sauce on the rolled lasagnas.
16. Sprinkle Mozzarella cheese and cheddar cheese on top of the rolled lasagnas.

17. Place in oven and back for 20 mins or until cheese has melted.
18. Remove from oven, cool for 5 mins and serve!

Tip: You can substitute the Enchilada Sauce for a Bechamel Sauce.

Tomato, Parsley and Goat Cheese Bruschetta on Ciabatta

2014-02-23T10:40:00.001-05:00

Valentine's Day Special - Appetizer

Bruschetta is one of my favorite Italian appetizers but I have never tried to make it at home. I know its one of the easier recipes to make but never had all the ingredients to make it happen. On Valentine's Day I decided to make it at home by creating my own version. Bon Appetite!

Serves:4-5
Ingredients:
12 slices Ciabatta bread
5 tomatoes medium diced
1 1/2 tsp Garlic salt
1/4 bunch parsley chopped
6 oz pack goat cheese
2 tbsp Dill chopped
2 tbsp Lemon Juice
Salt to taste
Black pepper to taste
Olive Oil

Method:
1. Pre-heat oven to 450.
2. Add goat cheese into a bowl.
3. Soften goat cheese with a spoon. Add 1/2 tsp garlic salt, chopped dill, and mix well.
4. Brush olive oil on bread slices. Place on a tray and put it in the oven.
5. In a bowl add diced tomatoes, chopped parsley, garlic salt, black pepper, salt, lemon juice, olive oil and toss .
6. Remove bread from oven when golden brown.
7. Spread goat cheese onto each bread slice.
8. Mound tomatoes onto each bread slice and serve!

Very Berry Cranberry Oatmeal Muffins

2014-02-13T09:11:00.000-05:00

I decided to make muffins from the fresh cranberries left over after making Cranberry pickle (for recipe click here). The recipe is fairly simple and doesn't need a hand-mixer. The bursts of flavor from the tangy cranberries and sweet blueberries blended with oatmeal creates a perfect snack. You can substitute dried cranberries if you don't have fresh cranberries. Another option is to add walnuts which will enhance the flavor. Happy Snacking!

Serves: 10
Ingredients:
1 cup Quick Oats
1 Egg
1 tsp Vanilla
1 tsp Salt
2/3 cup Brown Sugar
2/3 cup Milk
1/3 cup Oil (Vegetable)
1 cup Flour
1 tbsp Baking soda
3/4 cup Fresh Cranberries
3/4 cup fresh blueberries

Method:
1. Preheat oven to 375.
2. Line a muffin pan with liners.
3. In a medium sized bowl add milk, oil, egg, sugar and vanilla and whisk together.
4. Add flour, baking soda, quick oats, salt and sugar in another bowl and whisk together.
5. In a small bowl add 2 tbsp of flour, add the fresh cranberries and blueberries and toss until the berries are coated with flour.
6. Pour the dry ingredients into the bowl with wet ingredients while whisking to ensure there are no lumps.
7. Gently mix in the berries.
8. Fill the batter into the muffin pans until its 3/4 full.
9. Bake for 18-20 minutes. (Tip: the top must be golden brown and the toothpick comes out almost dry.
10. Place muffin pan on cooling rack to cool. Remove muffins and serve.

Veggie Spaghetti and Meat(less)balls

2013-12-28T11:46:00.000-05:00

Spaghetti and Meat(less)balls

Calling all Veggie lovers and food fanatics alike... the Spaghetti and Meat(less)balls are here!

Spaghetti and meatballs is a very popular dinner dish that is easy to prepare for a quick meal. I've always wanted to make it but unable to find the right vegetarian substitute for meatballs. The Quorn brand meatless meatballs came closest, which had the right texture and taste. This simple yet delicious dish took 30 minutes prep and cooking time. The dinner was a big hit with my family. I hope you enjoy it too!

Serves: 4

Ingredients:

1 12 oz pack thin Spaghetti

1 12 oz pack of Quorn meatless meatballs

2 sticks of Celery cut into 1/4 inch pieces

1 small onion peeled and cut

1/2 bunch of flat leaf parsley finely chopped

2-3 green chilies slit in half (to taste)

2 cups Vodka Sauce

1 tsp garlic powder

Salt

Oil

Method:

1. Heat a medium stock pot with 8 cups of water and add 1 tsp oil and salt to taste. Bring to a boil and add thin spaghetti.

2. Cook spaghetti al dente and strain. Rinse with cold water and keep aside.

3. Heat a pan on medium heat.

4. Add oil and when hot add onions, celery and green chilies.

5. Saute until onions are translucent.

6. Add salt and sauté.

7. Add Vodka sauce and Quorn meatballs and sauté for 15-18 minutes.

8. Add garlic powder and finely chopped parsley and mix well. Taste and add salt if necessary.

Black Bean and Quinoa Soup

2013-11-10T00:12:00.000-05:00

Black Bean and Quinoa Soup

I was recently introduced to the wonderful world of Quinoa, which is available at Costco (for the American readers). I learnt that Quinoa is very high in protein with an adequate source of essential amino acids. For vegetarians, its a power house of nutrition. You can use it as a replacement for rice, grains or oats.

I experimented Quinoa with black beans to make a rich and healthy Black Bean and Quinoa Soup. This is a version from a few recipes that I found on the internet. You can try this delicious soup for dinner, enjoy!! :)

I would love to hear your comments, suggestion, tips and feedback.

Serves:4

Ingredients:

1 24oz canned Black Beans

1 large onion peeled and diced

1 large tomato cubed

2 Bay leaves

1/2 cup Quinoa (can add 3/4 cup to increase thickness)

5 cloves garlic peeled and chopped

1 green chili slit (optional)

4 cups Vegetable Broth

1/4 cup corn (used frozen)

2 carrots peeled and cut into slices

1/2 cup cilantro

Lime

Oil

salt (to taste)

Garnishing:

1 jalapeno sliced

1/4 cup grated mozzarella cheese

4 tbsp sour cream

tortilla chips broken into pieces

Method:

1. Take a 6 quart pot and heat on medium heat.

2. Add 2 tbsps oil.

3. When oil is hot add diced onions and saute until translucent.

4. Add garlic and half of the sliced jalapenos and saute for a few mins.

5. Add green chili and bay leaf and saute for 2 mins.

6. Add carrots, corn and tomatoes and a pinch of salt and saute for 3-4 mins.

5. Add quinoa and saute for 1 min.

6. add black bean with water into pot and stir for 1 min.

7. Add 2 cups vegetable stock and mix. Cover and bring to a boil. Boil for 5 mins until quinoa is half-cooked.

8. Bring heat to a simmer and add 2 cups of vegetable broth. Cover and bring to a boil. Cook for 15 mins. Squeeze 1/2 a lime and mix well. Cook for 1 min.

9. Taste and salt or other seasonings if necessary. Serve with a dallop of sour cream, sprinkle of cheese and tortilla chips.

Tip: Garnish with chopped avocados to complete the Mexican taste experience.

Easy Vegetarian Tacos

2013-07-31T18:43:00.000-04:00

Easy Vegetarian Tacos

Hola Blog followers :). I've been MIA with regards to posting recipes off late. My little one keeps me on my toes as he has discovered walking. My time is well spent running behind him hehe. This got me thinking that I need to start making recipes that are quick. I was pressed for time yesterday and had to come up with a quick and easy dinner recipe. I decided to make Vegetarian Tacos. I made fajita veggies and instead of meat I used Spinach and chickpeas patties from Costco as the stuffing. It was flavorful and delicious. If you are not a fan of the Spinach and chickpeas patties you can use veggie patties, veggie burgers or zucchini cakes from costco. Make sure that you cook it well and chop it into bite size pieces before adding it into the taco. Happy Eating !

Serves: 2

Ingredients:

1-2 Spinach chickpea patties

1 onion (julienne cut)

2 big mushrooms ( medium dice)

1 bell pepper (julienne cut)

Tacos
Spicy Mayo
1/4 cup grated gouda cheese
1 cup of shredded carrots, cabbage and celery

5-6 cloves of garlic (brunoise cut,to taste)

1 red chilli pepper (slit in half, to taste)

Salt (to taste)
Oil

Method:
1. Heat a skillet and add oil.
2. Add garlic and sauté for 2 mins.
3. Add onions and sauté until translucent.
4. Add red chili pepper and sauté for a few seconds.
5. Add green bell peppers and mushrooms and saute for 3-4 mins.
6. Add salt and sauté and remove from heat. Transfer onto plate.
7. Place a taco on the skillet and cook / heat on both sides.
8. Heat Spinach and chickpea patty as per instructions and then large dice.

To Plate:
1. Place tacos on plate.
2. Add a layer of Fajita veggies.
3. Add a layer of shredded vegetables.
4. Sprinkle grated cheese.
5. Drizzle spicy mayo.
5. Topped with diced spinach and chickpea patty.

Tomato Chaat

2013-01-24T19:06:00.002-05:00

Tomato Chaat

My visits to Bangalore are filled with shopping, visiting family and enjoying the delicious vegetarian food. Of all the food options, Chaat is my favorite. Every state has its own specialities. Bangalore is most popular for Nippat masala burger, Nippat masala, Masala puri, Churmuri and Tomato chaat. This is a recipe for Tomato Chaat. This an easy and healthy snack. Enjoy !

Serves: 4
Ingredients:
4 tomatoes (cut into circles)
1 small onion (peeled and finely chopped)
1 small beetroot (peeled and grated)
1/4 cup chopped cilantro
1/4 cup roasted peanuts
1/2 cup crispy rice
chaat masala (to taste)
red chili powder (to taste)
cumin powder (to taste)
salt (to taste)

Method:
1. Place sliced tomatoes in a line on a plate.
2. Add grated beetroot on top of the tomato slices.
3. Sprinkle crispy rice and roasted peanuts onto each tomato slice.
4. Sprinkle chili powder, cumin powder, salt and chaat masala onto each slice.
5. Add chopped onions and chopped cilantro on each tomato slice.

Christine's Baby Bak Choy with Braised Shiitake Sauce

2013-01-23T09:05:00.001-05:00

Baby Bak Choy with Braised Shiitake Sauce

Thanks to Christine for this awesome recipe :). Bak Choy is a very popular leafy vegetable in Trinidad and I've had it many times and love it. Usually I just add Bak Choy to pasta or saute it with garlic and green chilies. Enjoy this mouthwatering dish !

Serves:4
Ingredients:
6 large shitake mushrooms
11 baby bak choys
2-3 garlic cloves (peeled and minced)
1 cup Vegetable Broth
2 tsp cornstarch
2 tbsp Soy Sauce
2 tbsp sesame oil
1 tbsp vegetable oil
1 inch ginger (peeled and cut thin julienne)
2 tsp sugar
water
Salt (to taste)

Method:
1. Cut mushrooms stems and store in ziplock bag. (Can be used when making broth or soups).
2. Slice mushrooms into thin slices.
3. Chop of the bottom of the baby bak choy where the stems are connected
4. Steam veggies for 4 minutes. (You can use a double boiler or rice cooker that has a steamer or a steamer basket).
5. Whisk cornstarch and 2 tbsp of water in a bowl.
6. Heat oil in a small skillet over medium heat.
7. Add garlic and saute for 30 secs.
8. Add sliced shitake mushrooms and saute for 1 minute.
9. Add vegetable broth, sesame oil, sugar and soy sauce and saute. Reduce heat to a simmer.
10. Stir in the starch mixture.
11. Cook until the sauce thickens for 3-5 minutes. Garnish with ginger and serve hot.

Vegetarian Corn Dogs

2012-12-08T15:10:00.001-05:00

Vegetarian Corn Dogs

Who doesn't like food on a stick such as lollipops, cotton candy, popsicles and obviously Corn Dogs. Of all food on sticks, corn dogs have always appealed the most to me. But, this dish is usually made with sausages & being a vegetarian meant I could never taste it. After unsuccessfully looking on the internet for a good recipe for Vegetarian Corn Dogs, I came up with my own version of Corn Dogs Veggie Style :). Give this yummilicous kid friendly recipe a try & leave some comments. Hope you enjoy!!! :).

The batter was inspired by Paula Dean's recipe for Corn Dogs.

Tip: Cut the Tofurkey cogs into small pieces and fry them as mini-corn dogs that you can serve as an appetizer.

 Serves: 6

Ingredients:

1 16oz pack Tofurky dogs/sausages

1 1/2 cups self-rising cornmeal

1/2 cup all-purpose flour

1/4 cup cornstarch

1 1/4 cups buttermilk

1 tsp ajwain (Carom Seeds)

1 tsp black pepper

skewers

salt to taste

Oil for frying

 Method:

1. Heat oil in a low-based frying pan.

2. Take skewers ans place in water for 5-10 mins.

3.Take tofurky dog and cut each one into three pieces.

4. Pierce skewer into each tofurky dog.

5. In a small bowl add cornstarch.

6. Roll each tofurky dog with cornstarch and tap off the extra.

7. In a medium size bowl add cornmeal, flour, salt, ajwain and black pepper and mix well.

8. Add buttermilk and whisk well.

9. Dip each tofurky dog in cornmeal batter rolling slowly to ensure that it is completely covered.

10. When oil is hot add one skewer of battered tofurky dog at a time.

11. Fry until golden brown (2-3 mins) and remove onto a paper towel.

Sadaf's Malaysian Style Meatless Burger

2012-11-18T18:44:00.000-05:00

Malaysian Style Meatless Burger

A Malaysian friend is always introducing me to the delicious food Malaysia has to offer. While visiting her the other day she treated us to this delicious Meatless Burger.Give this recipe a try and hope you enjoy it as much as we did :) Thanks Sadaf for this recipe!

Serves: 6 burgers
Ingredients:
Veggie Patties or Hashbrowns
1 large onions peeled and sliced
white cheddar cheese slices
Malaysian style chili sauce
Worcestershire sauce (optional)
Mayonnaise
6 Hamburger buns
Lettuce
Cucumber slices
9 large eggs (1 1/2 eggs =1 Hamburger)
Salt
Pepper
Oil

Method:
1. Heat oil in a skillet on medium heat.
2. Add onions and sauté.
3. Drizzle worcestershire sauce and season with salt and pepper and sauté. Set aside.
4. Break eggs into a large bowl.
5. Add salt and pepper and whisk.
6. Heat a tsp of oil in a large non-stick pan.
7. Pour egg mixture and cook on either side for 2 mins each or until cooked.
8. Heat hashbrown on a skillet until grilled.
9. Place omelette on pan, place hashbrown on the omelette and top it off with a slice of cheese, sweet chili sauce, mayonnaise, and season with black pepper.
10. When cheese melts, wrap the hashbrown with the omelette and place it in between a toasted sesame bun with lettuce, cucumber slices and caramelized onions.

Spinach Frittata

2012-11-05T15:41:00.000-05:00

Spinach Frittata

Frittatas are basically a baked omelette or a quiche. This is an egg-based dish which is very easy to make. Baking in the oven enriches and incorporates all the flavors. This is a very simple, easy melt in your mouth version. This was inspired by a recipe I saw on Food network. I coupled this with Green Pea soup to make a wholesome meal. Enjoy !

Serves: 6
Ingredients:
10 oz Spinach rough chopped
1 russet potato thinly sliced
1/2 onion sliced
3-4 green chilies ground to a paste
4 eggs
1 cup milk
1/2 cup grated mozzarella cheese
2 tsps chopped garlic
3 tbsps oil
Pam cooking spray
Salt
Black pepper

Method:
1. Preheat oven to 450 degrees F.
2. In a bowl combine oil, salt and 1/4 tsp black pepper.
3. Add sliced potatoes and mix until slices are well covered.
4. Place in single lines on a baking sheet.
5. Place in preheated oven and bake for 8 mins.
6. In a skillet heat oil over medium heat.
7. Add onions and saute until translucent.
8. Add chopped garlic and ground green chilies and sauté.
9. Add chopped spinach and salt and saute until cooked.
10. In a large bowl add eggs and beat well.
11. Add milk and salt and beat.
12. Add cheese and sautéed spinach mixture and mix well.
13. Spray an oven proof baking dish.
14. Lower oven heat to 350 degrees F.
15. Remove potatoes from the oven and line baking dish with potatoes in a single layer.
16. Pour egg mixture into baking dish and place baking dish into the oven.
17. Bake for 30-35 mins.
18. Remove Frittata from oven and let it cool for 5 mins. Serve !

Trinidadian Tomato Choka

2012-09-26T15:21:00.001-04:00

Trinidadian Tomato Choka

Its been a while since I made anything Trinidadian so when we had family visiting I decided to make Trinidadian Tomato Choka. This dish is simple, easy and an excellent blend of flavors. To top that most of the ingredients used in this dish were grown in our home garden. The mouthwatering combination of fresh juicy ripened tomatoes and roasted garlic makes for a simple yet tantalizing dish that is sure to leave you wanting more. The secret to this dish is the smoked flavor from the oven roasted tomatoes. Eat tomato choka with Trinidadian dhalpuri roti, paratha or chappatis.

Serves: 4

Ingredients:

10 tomatoes

6-8 green chilies (chopped) (to taste)

8-10 cloves of garlic (peeled and chopped)

1 large onion peeled and finely chopped

Salt

Pam cooking spray

Oil

Method:

1. Wash and dry tomatoes. Cut a slit into each tomato.

2. Take a cookie sheet and place tomatoes apart with equal space between each.

3. Spray with Pam.

4. Place cookie sheet with tomatoes in oven and cook on broil for approximately 10 mins (until cooked).

5. Using tongs remove peel from tomatoes and place in a bowl.

6. Mash tomatoes into a paste.

7. Heat oil in a pan.

8. Add chopped onions and saute.

9. When onions are translucent add chopped garlic and chopped green chillies and saute.

10. Add salt and mix well.

11. Add sauted mixture into bowl with tomatoes and mix well. Taste and add salt if necessary. Serve hot!

Mom's Dill Lemon Rice

2012-08-01T12:00:00.000-04:00

Hello everyone ... I wanted to share good news. My husband and I welcomed a new addition to our family, a baby boy. Its been an exciting couple of months. Motherhood has been a wonderful journey so far with my lil one.

My Mom is visiting and has taken over the kitchen which has two plus points, I get a break and I get to enjoy her delicious cooking :). She made her version of lemon rice for lunch the other day and it was tasty and nutritious. I just had to post this recipe. Enjoy !

Serves: 3

Ingredients:

1 cup cooked rice

1/4 cup Indian flat beans

1 bunch Dill (de-stemmed and roughly chopped)

5-6 green chilies (to taste)

1 onion peeled and chopped

1 inch grated ginger

1 tsp urad dal
1 tsp channa dal
1/2 tsp mustard seeds
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 lime
pinch asafoetida
Salt
Oil

Method:
1. Heat 3 tbsps oil in a low-based pan.
2. Add mustard seeds.
3. When mustard seeds splutter add urad dal and channa dal and cook until golden brown.
4. Add asafoetida and saute.
5. Add slit green chilies and curry leaves and saute.
6. Add grated ginger and saute.
7. Add turmeric powder and mix.
8. Add onions and saute until translucent.
9. Add salt and mix well.
10. Add Indian flat beans and saute for 2 mins (until cooked).
11. Add dill and saute.
12. Add rice and mix well.
13. Add lime juice and mix well. Serve hot!

Dipta's Moong Dal Payasam

2012-07-05T17:45:00.002-04:00

Payasam is a dish that is usually made for festivals or on special occasions. Moong Dal Payasam happens to be one of my husband's favorite dishes. This payasam is a South Indian speciality. Thanks Dipta for this recipe. Its easy to make and very delicious. Enjoy!

Serves: 4

Ingredients:

1 cup moong dal

3/4 cup jaggery

1/2 tsp crushed cardamom

Water (as needed)

Raisins

Method:

1. Heat a pan on medium heat.

2. Dry roast moong dal until golden and remove from heat.

3. In a pressure cooker add moong dal and just enough water to cover the moong dal (1 1/2 cups).

4. In a pot add jaggery and 1/2 cup water (as needed) until the water covers the jaggery heat and stir until melted. Tip: Syrup has to be a sticky consistency.

5. Add Jaggery syrup to pressure cooked moong dal and mix well in low heat.

6. Add cardamom powder and mix well.

7. Take a shallow pan and heat.

8. Add ghee and when hot add raisins and add to payasam. Serve hot!

Rohit's Mint Pulav with Egg

2012-05-15T10:08:00.002-04:00

I have already posted a recipe for Dill and Mint Pulav on the blog. This recipe is my husband's version of Pulav using just Mint. Whenever my husband decides to cook I know I am in for a treat because he goes all out and cooks to perfection. Eggs were added to this dish to increase the protein content but eggs are optional and the pulav tastes just as delicious without it. Serve with raita.Give this mouthwatering version of Mint Pulav a try ... Bon Appetite :)

Serves: 2-3

Ingredients:

1 cup basmati rice

1 small onion sliced

5 green chilies

5 cloves of garlic

1 tsp ginger

2 small bay leaves

1/2 tsp black peppercorns
2 elaichi pods
3 cloves
1 bunch mint
1 tsp jeera
1/4 cup paneer cubed
1 onion peeled and chopped
1/4 tsp turmeric powder
1/2 cup peas and carrots (I used frozen)
Tamrind 1/4 tsp concentrate
2 hard boiled eggs (optional)
Salt to taste
Oil

Method:
1. Heat tsp of oil in a pan.
2. Add bay leaf, peppercorns, elaichi, clove and fry until fragrant.
3. Grind dry spices, green chilies, garlic, ginger, tamrind, mint and salt.
4. Heat a tbsp of oil in another low -based pan/wok.
5. Add jeera, when jeera splutters add onions, peas and carrots, turmeric powder and saute for a few mins.
6. Add paneer and saute until golden in color.
7. Add ground paste and saute.
8. Add rice and mix well.
9. Add 2 1/4 cups water into rice cooker and heat on warm.
10. Add rice mixture into rice cooker and stir.
11. When the rice is almost cooked cut the hardboiled eggs in half and place into rice cooker so it cooks in the masala.

Avocado Milkshake

2012-05-05T15:28:00.000-04:00

Avocados are called butter fruit in India because of their creamy buttery taste which is exactly what this milkshake tastes like. Avocado milkshake is refreshing and easy to make. Another version of this recipe is to add 2 cups vanilla ice cream. Enjoy !

Serves:2
Ingredients:
2 ripe avocados
2 cups milk
2 tsp pure vanilla extract
3-4 tbsps sugar (to taste)

Method:
1. Cut the avocado in half, pit it and scoop into blender jar.
2. Add milk, vanilla extract and sugar and blend until smooth.
3. Serve chilled.

Indian Ivy Gourd (Tindora) Fry

2012-05-04T15:59:00.000-04:00

Indian ivy gourd or Tindora is a vegetable that resembles a miniature cucumber. I was introduced to it a few years ago by my husband's grandmother and she told me that its a vegetable that keeps you feeling full. It is rich in beta-carotene and is easy to make. Here is a simple stir-fry recipe for tindora which can be eaten with chappatis or dal and rice. Enjoy !

Serves:2

Ingredients:

3 cups tindora washed and cut into circles

1 tsp mustard seeds

1/2 tsp urad dal

2 dry red chilies

1/2 tsp chili powder

2-3 tbsps shredded coconut

curry leaves

Pinch asafoetida

Salt to taste

Oil

Method:

1. Heat oil in a pan.

2. Add red chilies and mustard seeds.

3. When mustard seeds start to splutter, add asafoetida, curry leaves, urad dal and saute.

4. When urad dal turns light brown add cut tindora and saute well.

5. Stir intermittently until tindora cooks and shrinks in size (around 5-8 mins).

6. Add chili powder, salt and shredded coconut and mix well. Taste and add salt or chili powder if necessary.

Rohit's Kerala Style Egg Curry

2012-05-04T15:12:00.000-04:00

As you all know by now Egg Curry is one of my favorite dishes. A few weeks ago my husband decided to make a Kerala style Egg curry. We had this with hot puris and it was the perfect combination. Enjoy this easy and tasty dish !

Serves:2
Ingredients:
4 hard boiled eggs (peeled and cut into halves)
2 onions peeled and chopped
1 tomato chopped
4-5 green chilies
1 tsp ginger paste
1 tsp garlic paste
4-5 tbsps Shredded coconut
5-6 Green Chilis (to taste)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
pinch turmeric powder
1 sprig curry leaves
2 tsps tamrind paste (to taste)
1/2 tsp mustard seeds
pinch asafoetida
Salt
Oil

Method:
1. Heat oil in a pan and dd mustard seeds.
2. When the mustard seeds start to splutter add asafoetida, green chillies, curry leaves and ginger and garlic paste and saute.
3. Add chopped tomatoes and saute.
4. Add chopped onions, turmeric powder, chili powder, cumin powder and coriander powder and saute well until the rawness of the masala is gone.
5. Add shredded coconut and tamrind paste and saute.
6. Add eggs and gently mix well. Taste and add salt if necessary.

Raj Pedamma's Cranberry Pickle

2012-03-02T14:51:00.000-05:00

Cranberries are very popular during Thanksgiving time and are used to make cranberry sauce, cranberry bread, cranberry pie etc. As it turns out cranberries have a naturally tangy taste and are perfect to make Indian pickles as well. This recipe was given to me by my Aunt in California and I finally got a chance to try it out. Its the perfect substitute to mangoes or gooseberries. Thanks Raj Pedamma for this tangy and tasty pickle recipe. Enjoy :) Quick Tip: You can also use any of the ready made pickle powders and follow the recipe :)

Serves:10

Ingredients:

12 oz cranberries

1 carrot peeled and cut into 1" slices

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tsp red chili powder (to taste)

1 tsp mustard seeds

1 pinch hing

Salt to taste

Oil

Method:

1. Take a small pan and place on medium heat.

2. Add fenugreek and mustard seeds and dry roast.

3. Remove from flame and cool.

4. Grind to a fine powder.

5. Wash cranberries and dry.

6. Cut them into halves and place cranberries and carrots into a bowl .

7. Take a pan and heat.

8. Add a tbsp of oil.

9. Add mustard seeds and hing.

10.When mustard seeds start to splutter add the ground powder and saute.

11. Add to the cranberries and mix well.

12. Add chili powder and salt and mix well.Taste and add more if necessary.

13. Add a few tbsps of oil and mix well. Tip: Ensure that all the cranberries are coated with the mixture.

14. Cover and set aside on the counter for a day and then enjoy.