Quick Eats: Cilantro Avocado Sauce over Enchiladas

   Cheese is something we eat very rarely and finding recipes without the use of cheese is always on my list. I used to spend hours watching the food network shows but I don’t do that anymore. I just switch the channel even if I see something drool worthy. I love Ina’s kitchen, all white and posh looking but I have never seen any recipe on her show that I can make. Reason – its either meat(psst – I am vegetarian!) or it involves so much butter and sugar that it makes me go “Oh Dear!”. Rachel Ray has a lot of veggie adaptable recipes but she cooks so fast, I miss most of her ingredients and also, I can not take her chattering. I like her but really I cannot for the love of God, take her chattering. So, I realized that I ought to check out food porn. Before you get any ideas, Continue reading

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Vegetable Korma

I have taken a lot of pictures of food lately, trying to improve the way a photo ought to be taken. I happened to see that there are multiple pictures of a lot of food I had made but had not shared it. So, here goes nothing. Expect a few more recipes coming your way.
First up, Vegetable Korma. It’s mainly a mixture of vegetables, coconut and poppy seeds(main ingredient).  It’s rather easy to make. Its best had with Chapatis, flat breads or rice.  Continue reading

Veggie Patties – Yum!!

Sandwiches are meant for those times when you are feeling lazy to cook a full-fledged meal or if you have leftovers and you want to incorporate them into your dinner. That happens a lot to me, especially laziness!! .I usually make sandwiches with lots of spreads and veggies but today I remembered burgers from back home in Hyderabad. They made some mean veggie burgers at this place that I used to frequent with friends. I think the joint is named Bakers Inn. I tried to recreate the taste and let me tell ya , it was pretty good ! 
Makes 6 medium-sized patties 
 
Ingredients:
1/2 Bell pepper chopped
1/2 tsp Cumin Powder
1 medium Potato (boiled and mashed)
1/2 zucchini finely chopped
20 leaves of spinach chopped
Onion– 1 small-sized finely chopped
1 tsp Chopped Garlic
¼ tsp Black pepper
½  tsp Lemon Pepper
Salt to taste
10 tbsp Bread crumbs
2 tbsp Plain flour/gram flour
4 tbsp Semolina/Rava/Cream of wheat
Oil for frying/sautéing
 
Directions:
Boil and mash the potatoes. Heat the oil in a pan, and then add garlic and onion. Fry it on medium heat until the onion is transparent.  Add Zucchini pieces and sauté for a minute. Add the spinach and the mashed potatoes. Cook for a minute. Add lemon pepper, black pepper, cumin powder and salt. Mix it well until the spices coat all the veggies. Take it off from heat and let it cool down for 10 minutes.

Transfer to a bowl and add gram flour to this mixture to form a thick paste. It acts as a binding agent. Add some pieces of bread or roll the patties in the breadcrumbs (do this after you make a round patty).Mix together and form the patties. Now roll them in semolina. Cover on both sides. Rolling the patties in semolina makes them less sticky and also gives a nice crunch.
Heat oil in a pan, take the patties and fry them two to three at a time in medium heat. Shallow fry them on both sides until they turn golden in colour.
Serve as a Sandwich or eat with salad. I did take a picture of this but the photo sucks and the patties are all gone, so no picture of it this time. 😦

Mung Bean soup and Vegan Muffin Pie

The cooking bug has bit me again. I was just going to eat leftovers when I came across a nice blueberry muffin recipe. It came out just yum :). I decided to make it with some modifications. I also made a mung bean soup with spices from southern India. They both tasted amazing and I wanted to share the recipes. Do try and let me know.

Mung Bean Soup

Ingredients:
For Paste:
7 tbsp Coconut (fresh or dry)
5 tsp Cumin/Jeera seeds
1/2 tsp tamarind paste
1/2 tsp salt
1 long red chilli
Soy granules(optional)

You need to make a coarse paste of these ingredients in a food processor.

Also Need:
2 cups Mung Beans
1 chopped Tomato (small)
1 coarsely chopped onion(small)
1 tsp EVOO (Extra Virgin Olive Oil)
 

 
 
Directions:
Microwave the mung beans with some salt, water for about 10 mins. Add a cut tomato to it and boil for another minute. Lightly saute the onions till transparent and then add the cut tomato to it. Cook till the water disappears. Now add the prepared paste to this. Cook for about a minute or so. Then add the boiled mung beans to it. Keep the stock of the beans handy to water the soup down.
 
 

Mung Soup with Crisp Chapati

Vegan Muffin Pie:

Ingredients:
1 1/2 cups flour
1/2 cup sugar(I used part artificial sugar too)
1/2 tsp salt
2 tsp baking powder
1 tsp Cardamom powder
3/4 cup soy milk
4 tbsp Canola oil
2 big handfuls blueberries
 

Directions:
Preheat oven to 400 degrees F. Spray a baking pan with canola oil and then dust it with flour.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Add the milk and oil slowly to the mix and stir constantly. Whip the batter so that the pie is soft. Finally add the blueberries to the batter and pour it into the baking pan.
Bake it for around 30 mins. They will come out fluffy on the inside and crispy on the outside. Yumm
I think I want another piece.

The inside of the muffin pie looks like sooo 🙂 Enjoy.

 

Menthe Chutney

Thought I’d do a quick recipe upload. I made Methi/Menthe/Fenugreek chutney and have used it for everything from sandwich spread, chapati and sometimes with rice.  Here goes :
Ingredients:
1 bunch Methi Leaves
1 big onion
1 tsp salt
1 tsp jaggery
1 tsp chilli powder

1 tsp ginger garlic paste

4 tbsp olive oil

Directions:

Fenugreek leaves are very bitter, so there are 2 ways to cook it. You could either fry them or you can blanch them.

1. Use about 3 tbsp of oil to fry them till the smell vanishes. For better taste, use more oil.

2.  Blanching is faster to do but the methi does lose some of its flavour. For this, clean the leaves, put them in boiling water with salt and then transfer it to ice water later. Squeeze the water out of it and set aside.

Now, fry the onions in oil then add ginger garlic paste and stir till the raw smell is gone. Add methi/menthe/fenugreek leaves and fry for a while. Then, add jaggery, salt and chilli powder. Now, put it in the mixer and make a nice paste of it. Put it back in the pan and let cook for another 15 minutes on low. Check for taste, make sure it’s not bitter. If it is bitter, you can add more jaggery. This can last in the fridge for about 2 weeks. If you use more oil, it will last longer since it’s a preservative. It will last longer if you freeze it.

Sandwich with Fenugreek Chutney:

Spread the chutney on one side of a toasted sandwich, add some fried tofu(if you have it), fresh slices of onion tomato and carrots on the other. You can also add some butter/cheese if you like( I skipped it). It’s ready to eat !!! 🙂 Unfortunately, no pictures this time 😦 .

Onion Garlic Dal

Chopped scallions

Chopped scallions (Photo credit: Wikipedia)

I know, I know, you are probably going to say that “most people know how to make Dal, what’s so new about yours ? “What I have realized after making Dal so many times is that Dal is best made simple.  I have tried to make it taste different by adding peas or basil or garam masala but the award for the best Dal goes to “plain Jane”. It is best made in a pressure cooker for optimum taste. Using spring onions also made it better somehow. So here goes:Ingredients:1 cup Tor Dal(togri bele in Kannada)1 bunch scallions(or spring onions) chopped

Half a lime

2 tsp Ginger and Garlic paste

1-2 tsp oil (I used olive oil)

1/2 tsp turmeric powder

1-2 green chillies chopped (depends on how hot you want it)

For tadka: jeera and mustard seeds

Salt to taste ( 1.5 tsp should do it)

Water to cook

Some Coriander leaves(cilantro)

Directions:

Prep: Clean and soak the Dal in water for at-least half an hour). Even if you don’t do this, it turns out well 🙂 . Anyway, try !

Put the oil in the cooker or pan (pan should have a fitted lid).  Add the tadka and wait till the mustard seeds start flying around. 

Fry the spring onions till translucent. Add the ginger garlic paste and sauté till the raw smell is gone.

Now add the turmeric powder, chillies and lime to the mix.

Now add the Toor Dal, and around 2 cups of water. Mix well.

Add salt to taste. You can cross check this by tasting the water.

Here’s how the finished stuff looks.



Pressure cook for 3 whistles.  Cook on low flame for another 10 minutes.  In case of a pan, cook for around 15-20 minutes. Garnish with coriander.

Dal’s done. In case you are not feeling lazy, you can also add hing (asafoetida) and curry leaves to the tadka. Don’t forget to add some sugar and some love for added measure 🙂

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