Here is a new , fast and delicious appetizer that you can offer to take for a pot luck. If you are in mood for parathas eaten a little differntly, try this!
What you need
Plain parathas (available in the frozen section of Indian store)
1 small onion - diced small
cooked garbanzo beans
2 tomates - chopped
green chilles -3-4
peppers- red and yellow
Ginger-garlic paste - 1 tsp
Kasoori Methi leaves (dried)
Garam masala pwder - 1 tsp
Red Chilli powder - 1 tsp
1 tsp lemon juice
Tadka items ( mustards, urad dhal, channa dhal, jeera, hing)
oil - 1 tsp
Salt to taste,
Cilantro to garnish
Method
Soak the garbanzo beans overnight and pressure cook it with a lemon zest and a pinch of salt.
Rip the parathas and make small pieces.
In a skillet, add the oil and the tadka items. When mustard splutters, add green chillies and onions and fry.
Now add ginger-garlic paste , followed by kasoori methi. Now add the peppers and fry for 2 minutes. Then put in the chopped tomatoes.
Stir fry for 2-3 minutes on medium to high flame. Add garam masala powder and chilli powder. Mix well.
Finally add the garbanzo beans and mix thouroughly. Add salt. Cook the mixture for 2 minutes on low flame.
Now add the paratha pieces and mix well. Cover with lid and leave alone for 3-4 minutes. Then turn off the flame.
Cool and add the lemon juice. Garnish with cilantro. Enjoy with Raita!
A one-stop place for healthy, quick and easy recipes for busy Moms (and Dads, of course!)
Thursday, December 2, 2010
"Left Over Rotis" Recipe
Did you order too many Rotis for party, and have a ton of them left over. Dont bother to reheat them and push yourself to munch on those "Stone-like" rotis the next day. Here is a yummy recipe for left over Rotis.
What you need
Left over Rotis - say 5- 8
small onion- diced small
green chillies- 3-4
few peanuts
1 lemon ( 2 tsp of lemon juice)
Choice of vegetables, like shredded cabbage, green/red/yellow peppers
mustard seeds, 1 tsp oil, salt to taste.
Cilantro to garnish
Method
Make very small pieces by ripping the rotis. Cut the green chilles.In a shallow skillet, add the oil, mustard seeds, and the regular tadka (urad dhal, channa dal). When the spluttering happens, add the green chiilies, followed by the peanuts. Fry until golden brown (dont over fry) on medium flame. Now add the onions, fry for a minute or so, then followed by the other veggies.
When the veggies are a little soft and cooked, add the rotis and stir for 2 minutes. Turn off stove. Cool for 3 mins.
Now add the lemon juice and mix well.
Garnish with cilantro and serve hot.
Can be eaten as appetizer or as evening snack:-)
What you need
Left over Rotis - say 5- 8
small onion- diced small
green chillies- 3-4
few peanuts
1 lemon ( 2 tsp of lemon juice)
Choice of vegetables, like shredded cabbage, green/red/yellow peppers
mustard seeds, 1 tsp oil, salt to taste.
Cilantro to garnish
Method
Make very small pieces by ripping the rotis. Cut the green chilles.In a shallow skillet, add the oil, mustard seeds, and the regular tadka (urad dhal, channa dal). When the spluttering happens, add the green chiilies, followed by the peanuts. Fry until golden brown (dont over fry) on medium flame. Now add the onions, fry for a minute or so, then followed by the other veggies.
When the veggies are a little soft and cooked, add the rotis and stir for 2 minutes. Turn off stove. Cool for 3 mins.
Now add the lemon juice and mix well.
Garnish with cilantro and serve hot.
Can be eaten as appetizer or as evening snack:-)
Monday, November 22, 2010
Cranberry pudding
Craving something sweet with the sour cranberries. Here is a quick, easy recipe for Cranberry Jam.
Ingredients
Fresh cranberries- 1 pound
Butter - 2 tbsp
Sweetened condensed milk -1 can
1 tsp, silvered almonds
a pinch of cardomom powder
Method
Wash and run the cranberries in mixer, until smooth. Just mash any whole cranberry. Take a shallow skillet and heat it. Add butter, after a minute , add the blended cranberries. Stir for a few minutes. Then add the condensed milk and keep stirring until the whole mixture seperates out as a smooth ball.
Add the powdered cardomom.
Fry the silvered almonds in a very little amount of ghee, until golden brown and sprinkle it over the mixture.
Yummy cranberry pudding, ready to eat!
Ingredients
Fresh cranberries- 1 pound
Butter - 2 tbsp
Sweetened condensed milk -1 can
1 tsp, silvered almonds
a pinch of cardomom powder
Method
Wash and run the cranberries in mixer, until smooth. Just mash any whole cranberry. Take a shallow skillet and heat it. Add butter, after a minute , add the blended cranberries. Stir for a few minutes. Then add the condensed milk and keep stirring until the whole mixture seperates out as a smooth ball.
Add the powdered cardomom.
Fry the silvered almonds in a very little amount of ghee, until golden brown and sprinkle it over the mixture.
Yummy cranberry pudding, ready to eat!
Cranberry pickle/dip
The cranberry season is here! Just try the cranberry recipes , and relish them before those crunch red berries are off the grocery shelves.
Ingredients:
A bag of fresh cranberries - 1 pound
2 tsp oil,
1 tsp chilli powder
Hing, mustard
Salt to taste
Method:
Wash and run the cranberries in the mixer for just a minute. Do not grind them soft. They must be really course. It is okay to have quite a few berries as whole.
Take a shallow skillet, pour in oil, hing, mustard . When the mustard splutters, add in the salt and the cranberries. Keep stirring and mixing them, on medium flame. Witin 5 mins, you will see the mixture beginning to soliday as a soft mass. Refer to pictures, below.
Enjoy with Rotis, or as spread over bread!
Wednesday, October 20, 2010
Quinoa and Lentil Salad
This is my "own" recipe that I created. It is so healthy, yummy and a filling dish. A "must try" recipe.
Ingredients:
Organic Quinoa (can buy from COSTCO, TruRoots Brand) 1/2 cup
Brown lentils soaked (over night ).1/2 cup
Moong (Green dal) daal soaked (over night ).1/2 cup
Onion- 1 small
Red, Orange and yellow peppers.
Extra virgin Olive Oil - 1 tsp
Vinegar - 1 tsp, if you need more sour taste, can add an extra spoon of vinegar
Salt to taste
Method:
Wash the Quinoa thouroughly. Cook quinoa , like Rice , in rice cooker. Cool and set aside.
Boil the lentils and Moong separately on stove, for 10 minutes. Drain away excess water and cool.
Dice the onion, peppers into small pieces. Toss the diced mixture, in a mixing bowl, along with vinegar and Oilive oil. Now add the cooked and cooled, lentils, moong and quinoa. Add salt to taste.
Mix thoroughly. Enjoy!!
Ingredients:
Organic Quinoa (can buy from COSTCO, TruRoots Brand) 1/2 cup
Brown lentils soaked (over night ).1/2 cup
Moong (Green dal) daal soaked (over night ).1/2 cup
Onion- 1 small
Red, Orange and yellow peppers.
Extra virgin Olive Oil - 1 tsp
Vinegar - 1 tsp, if you need more sour taste, can add an extra spoon of vinegar
Salt to taste
Method:
Wash the Quinoa thouroughly. Cook quinoa , like Rice , in rice cooker. Cool and set aside.
Boil the lentils and Moong separately on stove, for 10 minutes. Drain away excess water and cool.
Dice the onion, peppers into small pieces. Toss the diced mixture, in a mixing bowl, along with vinegar and Oilive oil. Now add the cooked and cooled, lentils, moong and quinoa. Add salt to taste.
Mix thoroughly. Enjoy!!
Coconut Milk Pulav
This is my favourite rice dish ever. It dates back to my school days and the proud owner of this recipe is one of my school buddies' mom, who used to pack a separate box for me, every time she made this rice.
I have tailored the recipe to suit fast track moms, who cannot spend more time in kitchen:-) The preparation time , rather, time in front of the cook top is just 5 mins.
Ingredients:
Canned coconut Milk (can buy it in Indian Store) - 1
1 small onion
Mint leaves -4-5
Green chillies - 5-6
Cloves-2, cardomom-2, Cinnamon stick -1/2 inch, bay leaves 1-2
1 tsp oil, salt to taste, cilantro for garnishing
Basmati Rice - 1 cup
Method:
Dice onions and slit the green chillies. Take a heavy saucepan, add oil, add all the spices, followed by chillies and onion. Add mint leaves and fry for a minute.
Now add the Basmati rice, fry for 1-2 minutes and turn off stove. Add salt to taste.
Transfer mixture to rice cooker. Now, add coconut milk (in the ratio of 1:2, for rice). The idea is to cook the rice in coconut milk. If too thick, can add water.
Mix thoroughly and cook in rice cooker.
Garnish with Cilantro, and add a few fried cashews(optional), and server hot with Onion Raita. Goes well as Ala carte, too, with any North Indian side dishes.
I have tailored the recipe to suit fast track moms, who cannot spend more time in kitchen:-) The preparation time , rather, time in front of the cook top is just 5 mins.
Ingredients:
Canned coconut Milk (can buy it in Indian Store) - 1
1 small onion
Mint leaves -4-5
Green chillies - 5-6
Cloves-2, cardomom-2, Cinnamon stick -1/2 inch, bay leaves 1-2
1 tsp oil, salt to taste, cilantro for garnishing
Basmati Rice - 1 cup
Method:
Dice onions and slit the green chillies. Take a heavy saucepan, add oil, add all the spices, followed by chillies and onion. Add mint leaves and fry for a minute.
Now add the Basmati rice, fry for 1-2 minutes and turn off stove. Add salt to taste.
Transfer mixture to rice cooker. Now, add coconut milk (in the ratio of 1:2, for rice). The idea is to cook the rice in coconut milk. If too thick, can add water.
Mix thoroughly and cook in rice cooker.
Garnish with Cilantro, and add a few fried cashews(optional), and server hot with Onion Raita. Goes well as Ala carte, too, with any North Indian side dishes.
Pineapple Fried Rice
Ingredients:
1. Veggies- Pineapple (1/2 qty ), beans, carrots, peas, cabbage, capsicum, onion,broccoli, baby corn (the canned ones), green chillies (2-3), basil(5-6 leaves) and cilantro
2. 2 tsps oil.
3. Sirachi red chilli sauce ( can get it in any Indian Store too)
4. White Vinegar- 1tsp
5. Cashews(optional).
6. Basmati Rice - cooked and set aside.
7. 1tsp sugar, salt to taste
Method:
Dice the pineapple into small pieces. Take half of the diced portion and add water, and sugar and bring it to boil. Cool thoroughly and blend the mixture. Set aside.
Dice all the vegetables. Slit cut the green chillies .
Take a shallow pan. Pour in the oil. When heated, add the diced onions, along with the slit chillies and basil. Then add capsicum, cabbage, beans, carrot, cabbage ,broccoli, baby corn and peas in order. Fry the vegetables, on medium flame, until tender but not very soggy. Now add the remaining pineapple pieces , followed by red chilli sauce and vinegar. Finally add the blended pineapple mixture and fry again for 2 minutes. Add salt.
Remove from stove. Mix well with the rice.
Fry the cashews golden brown . Garnish with cut cilantro. Server hot.
Enjoy with Raita, or Red chilli sauce/vinegar and jalapenos.
1. Veggies- Pineapple (1/2 qty ), beans, carrots, peas, cabbage, capsicum, onion,broccoli, baby corn (the canned ones), green chillies (2-3), basil(5-6 leaves) and cilantro
2. 2 tsps oil.
3. Sirachi red chilli sauce ( can get it in any Indian Store too)
4. White Vinegar- 1tsp
5. Cashews(optional).
6. Basmati Rice - cooked and set aside.
7. 1tsp sugar, salt to taste
Method:
Dice the pineapple into small pieces. Take half of the diced portion and add water, and sugar and bring it to boil. Cool thoroughly and blend the mixture. Set aside.
Dice all the vegetables. Slit cut the green chillies .
Take a shallow pan. Pour in the oil. When heated, add the diced onions, along with the slit chillies and basil. Then add capsicum, cabbage, beans, carrot, cabbage ,broccoli, baby corn and peas in order. Fry the vegetables, on medium flame, until tender but not very soggy. Now add the remaining pineapple pieces , followed by red chilli sauce and vinegar. Finally add the blended pineapple mixture and fry again for 2 minutes. Add salt.
Remove from stove. Mix well with the rice.
Fry the cashews golden brown . Garnish with cut cilantro. Server hot.
Enjoy with Raita, or Red chilli sauce/vinegar and jalapenos.
Chinese Fried Rice
This is my version of chinese fried rice. Try it. Enjoy!
Ingredients:
Choice of veggies:
Fresh beans, carrots, peas, cabbage, baby corn, broccoli, onion, capsicum (green peppers), sprouts (that you get in chinese markets).
Thai chillies - 2
Cilantro for garnishing
2 tsp oil
1 tsp Soy sauce (any sauce that you can buy in LION/Ranch markets)
Sunfried Asian fried rice seasoning
1 tsp Sirachi red chilli sauce
1 tsp White Vinegar
Rice - Basmati or Jamine or regular
Method:
First cook the rice with a pinch of salt and a teaspoon of oil in rice cooker. Cool it and keep aside.
Dice all the vegetables. Put the oil in a shallow pan , when heated, add the diced onion with chillies. Fry till brown and add the other vegetables. Fry the vegetables on medium flame, until tender and crisp.
Lower the flame, now, add the red chilli sauce and vinegar, followed by the fried rice seasoning. Turn off stove. Then add soy sauce. Salt to taste Mix thoroughly.
Cool and then mix with the cooked rice. Garnish with cilantro.
Serve hot with red /green chilli sauce or jalapenos marinated in vinegar.
Ingredients:
Choice of veggies:
Fresh beans, carrots, peas, cabbage, baby corn, broccoli, onion, capsicum (green peppers), sprouts (that you get in chinese markets).
Thai chillies - 2
Cilantro for garnishing
2 tsp oil
1 tsp Soy sauce (any sauce that you can buy in LION/Ranch markets)
Sunfried Asian fried rice seasoning
1 tsp Sirachi red chilli sauce
1 tsp White Vinegar
Rice - Basmati or Jamine or regular
Method:
First cook the rice with a pinch of salt and a teaspoon of oil in rice cooker. Cool it and keep aside.
Dice all the vegetables. Put the oil in a shallow pan , when heated, add the diced onion with chillies. Fry till brown and add the other vegetables. Fry the vegetables on medium flame, until tender and crisp.
Lower the flame, now, add the red chilli sauce and vinegar, followed by the fried rice seasoning. Turn off stove. Then add soy sauce. Salt to taste Mix thoroughly.
Cool and then mix with the cooked rice. Garnish with cilantro.
Serve hot with red /green chilli sauce or jalapenos marinated in vinegar.
Veg Fried Rice
Ingredients:
1. Veggies- Beans, carrots, peas, cabbage, capsicum, onion,broccoli, baby corn (the canned ones), green chillies (2-3), jalapenos(1/2) (optional) and cilantro
2. 2 tsps oil.
3. Powdered pepper and salt.
4. Cashews(optional).
5. Basmati Rice - cooked and set aside.
Method:
Dice all the vegetables. Slit the green chillies and jalapenos.
Take a shallow pan. Pour in the oil. When heated, add the diced onions, along with the slit chillies. Then add capsicum, cabbage, beans, carrot, cabbage ,broccoli, baby corn and peas in order. Fry the vegetables, on medium flame, until tender and crisp but not very soggy.
Remove from stove. Now add, pepper powder and salt to taste . Mix well.
Set aside for 1/2 hour.
Fry the cashews golden brown . Now add the cashews and rice to the cooked mixture. Mix well. Garnish with cut cilantro. Server hot.
Enjoy with Raita, or Red chilli sauce/vinegar and jalapenos.
1. Veggies- Beans, carrots, peas, cabbage, capsicum, onion,broccoli, baby corn (the canned ones), green chillies (2-3), jalapenos(1/2) (optional) and cilantro
2. 2 tsps oil.
3. Powdered pepper and salt.
4. Cashews(optional).
5. Basmati Rice - cooked and set aside.
Method:
Dice all the vegetables. Slit the green chillies and jalapenos.
Take a shallow pan. Pour in the oil. When heated, add the diced onions, along with the slit chillies. Then add capsicum, cabbage, beans, carrot, cabbage ,broccoli, baby corn and peas in order. Fry the vegetables, on medium flame, until tender and crisp but not very soggy.
Remove from stove. Now add, pepper powder and salt to taste . Mix well.
Set aside for 1/2 hour.
Fry the cashews golden brown . Now add the cashews and rice to the cooked mixture. Mix well. Garnish with cut cilantro. Server hot.
Enjoy with Raita, or Red chilli sauce/vinegar and jalapenos.
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