Easy Cheesy Vegetable Bake

I tasted this vegetable dish first time at my SIL's place in chennai. You can also call it vegetable Augratin, yeah.. that's what it is! It's very kid friendly as it has lots of cheese and vegetables in it. They can just eat it or as a side with roti's. I served it with garlic bread ( pepperidge farm.. they are awesome) and my son said" very good Amma"! It made my day! My little one also ate it without a whimp as I coarsely pureed it for her.

You don't need any measurements. Yes, I always say that as I throw in lots of things just be eyeballing it.

1- 1/2  cup Vegetables ( Cauliflower small florets, cubed carrots, diced beand, frozen corn and peas)
 Grated Cheese ( I used Montery Jack)
Bread crumbs

For the white sauce:

1 tbsp butter

2 tbsp all purpose flour

1/2 cup milk
 salt to taste

Method: Please don't stop reading as it may look like a lot of steps.

• Boil all the vegetables till they are soft. If you want a crunch don't fully cook them.
• Drain all excess water and set aside
• In a pan, melt butter. When it nice and bubbly add the flour and whisk. Constantly whisk it till its golden and cooked. The raw small has to go.
• Now add milk, whisking  as you to do. Keep fire on low.
• the sauce will start to thicken.
• add salt, pepper according to taste
• If the sauce is too thick add more milk till it's like dosa batter.
• remove from fire.
• Add this sauce to the vegetables.
• Throw some cheese and toss the  vegetables till everything is coated white.
• Pre heat oven to 350F
• Grease a baking pan and spread the veggie cheese mix into it.
• Top it with more grated cheese and bread crumbs.

Bake for 25- 30 mins till the cheese melts and all bubbly.

• to get a crunch I broiled it on low for 5 mins.
• Remove from the oven.
• Indulge into the cheesy goodness.

This is what is called easy peasy cheesy...

The bread crumbs give a nice crunch on the outside.

Mutter Panner

This post has been sitting in my draft for a while now. never got the time to edit and play with it.

My son calls it 'peas and cheese curry" which is literally what mutter paneer is. It's a perfect combo with chapathi or poori.

What You need:

1 medium sized onion

3 medium sized tomatoes
1 cup frozen thawed peas
1/3 cup paneer cubed (  don't even bother to measure it, more the merrier)

1tsp Khus Khus or poppy seeds

1 tbsp broken cashews
1 tsp cumin powder
1tsp coriander powder

1tsp redchilli powder

1tsp garam masala powder
3 tbsp oil
2 whole cardamom with skin

1 tsp cumin seeds

water1/4 cup

Cilantro for garnishing

salt ot taste.

Method

• Soak khus khus and cashews for 30 mins to an hours in water.
• Slice the onions and dice the tomatoes
• In a  pan add 1 tbsp oil. When heated fry the sliced onions for 5- 10 mins till they are light brown. This is a key step as carmalized onions bring out the best flavor in the gravy.
• Now add the tomatoes and fry well for 5 mins.
• Turn off the heat and let it cool.
• Transfer this to a blender and puree the fried onion and tomato mixture with the soaked cashew and khus khus to a fine paste.
• Take a deep pan, add 2 tbsp of oil and fry 2 cardomon with the skin, a tsp of cumin and let it crackle.
• Crefully add the tomato onion gravy as it may splash and splutter all over. That's why I suggest a deep pan.
• Fry till the oil separates from the gravy ot for about 10 mins. As it is frying add the powders and salt according to your taste.
• after 10 mins, add the thawerd peas and cook covered for 5 mins.
• If the gravy is too thick add some water.
• Add the cubed panner and let it simmer covered for 5- 7 mins.

Muttar Paneer is ready for the GI tract! haha.. that's the doc in me:))

Serve hot garnished with cilantro.

Please leave your comments, as usual.

Chilled Spicy Avocado Soup

 

 

Avocado is a fruit packed with nutrition, which is also very tasty! I did not grow up eating avocado. But once I tasted it, just fell in low with the versatility pf this fruit/ vegetable. I could be used in guacamole, which every one knows. But did you knw it can be used in smoothies, cakes and desserts too!

Here is a spicy chilled soup for the hot summer.
It is pretty hot and humid in Virginia right now and this cool soup will be refreshing!
It's very easy to make and tastes delicious.

 

Get Ready

 

• 1 small avocado
• 1/2 small cucumber
• 1 green chilli
• 1 in. ginger peeled
• 1/2 cup Plain yogurt
• 2 tsp. of lemon juice
• A handful of cilantro
• Salt to taste
• Paprika to garnish (optional)

 

 

Go

 

 

• Peel and pit the avocado.
• Chop the cucumber and take out the seeds.
• In a blender, add the flesh of the avocado, cucumber, green chilli, ginger, cilantro, salt, 2 tsp. of lemon juice, and blend till creamy.
• If the soup is too thick, add water or plain yogurt according to the consistency you want.
• Garnish with a sprinkle of paprika and serve!

 

 

 

 

 

                                                                      Enjoy!!!!!!!!!!!

 

I am sending this recipe to Veggie/Fruit of the Month.

 

Shrikand

Shrikand is a popular West Indian desert made with Yogurt. It is very creamy and served cold and balances the heat from the curries. Yogurt is strianed to remove all the whey water and the creamy part is used to make this wonderful dessert.

One could use either home made yogurt or store brought fat free yogurt and strain it or for a quick fix use greek style yogurt. Greek yogurts are generaaly much creamier than the fat free one.
 I made the saffron, pistachios and almond one. One could use any seasonal fruit puree to make it more special and colorful.

You need these to make Shrikand:

Fat free yogurt 1 cup
Powdered sugar 1/2 to 3/4th cup depending on how sweet you want
warm milk 1 tbsp
saffron threads a pinch
pistachios chopped 2 tbsp
sliced almonds  2 tbsp

How I did it:

• Put yogurt ina cheese cloth or muslin. Twist gently and tie a knot at the top.

• Hang it from a faucet or leave it on a strainer with a bowl underneath for 4-6 hrs. If you don't it to be sour, keep it in the refrigerator.

• Discard the whey water.

• Soak the saffron in warm milf and rub it with your finger. This is infuse all the flavor of fragrance and give you a beaytiful orange color.

• Add powdered sugar to the strained yogurt and mix well.

• Add the infused saffron to the yougurt and mix well till creamy.

• Add the chopped nuts and reserve some for garnishing.

• Serve chilled.

I made this for fathers day and my family enjoyed it.

Please give your valuble comments.

Spaghetti With Veggie Balls

Yes! That's exactly what I said!

Spaghetti With veggie Balls.

Many people would have heard about Spaghetti with meatballs or "cloudy with a chance of meat balls". My dear carnivorous friends, what can I say.. Try this and you won't miss the meat at all!

This is what you need:

Spaghetti, of course... duh!

Marinara sauce- I used a store bought one. But if you are readsy to put more effort, please go ahead and make your own!

For the Veggie balls:

(No measurements used.)
One samll potato boiled and peeled
2 hand full of peas boiled
1 hand full of grated carrots
bread crumbs, I used Panko, a japanese style bread crumb as a binder for the balls
Cayenne chilli powder according to taste
 salt acc to taste
Oil to fry

Method:

1. mash the potato, peas and carrots. Add salt and spices according to taste. Add the panko/ bread crumbs and mix well. Shape them into balls and fry in oil till golden brown. set aside.

2. Heat the marinara sauce in a pan and cook for 2-3 mins.

3. Cook spaghetti according to packet instructions.

4. To serve, serve spaghetti on a plate, add the marinara sauce. add 3-4 veggie balls and top with more sauce.

5. Slurp up... and it's really good!

6. I served it as dinner with texas toast and carrot and coriander soup. ( Recipie to follow soon).

Carrot and Cilantro Soup

This is a nutritious soup which can be enjoyed all round the year. I was inspired by This to make my version of this delish!

You don't even have to think to make this. ( serves 2-3)

All you need is

1/2 red onion chopped

2-3 carrots, washed, peeled and cut into big chunks

1 small potao

lots of cilantro

water/ vegetable broth

 salt and pepper.

In a pan, add oil saute Onions till golden.add the carrot and potato and saute for 2- 3 mins. Add the cilantro, water, salt and pepper and pressure cook for 2- 3 whistles.

When cool, puree them either smooth or a bit chunkier .

Serve hot!

I cooked some baby star pasta and added the  soup and gave my 18 month old daughter who loved it too.

Thank You mriganayani!

Aaloo Palak

I had some left over spinach from a bag bought last week. Making kootu is not enough for all 4 of us. So I made aloo palak. An easy and satisfying dish which could be served with rotis or steamed rice. I am sure the recipie could have taken more spinach. But, I was in no mood to go grocery shopping mid week.

The spices i have used are mild, compared to Indian standards. If you are up to some heat adjust the spices accordingly.

Ingredients:

1/2  of a large russet potato, peeled & cubed.
1 clove of garlic
3 small tomatoes
1 cup spinach
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala.
1 tsp cumin seeds
2 tbsp oil.
water 1/3 cup as needed

Method.

1. Wash the potatoes and cook separately till soft, but not too mushy.

2. Boil a pan of water, add the  spinach and cook for 2 mins. drain the water , let it cool. make into a puree and keep aside.

3. Add oil in a pan. when it is hot add the cumin seeds and let it crackle.

4. Add the onions and garlic and saute till they are brown. it takes about 10 mins.

5. Add the tomatoes and saute till they are mushy.

6. Add all the spice powders and salt to taste and fry till the oil separates on the top.

7. Now add the potatoes and pureed spinach , a little water and let it simmer for 10 mins.

8. Serve hot with rice, roti's or chappathi's.

Adding a little bit of heavy cream or plain yogurt will make this dish much richer.

Tasty Vegeterian Tacos

It was Taco Night and that too on a weekday! I am not talking about eating out. It was in my own kitchen having the taco night. It was so easy to put together and yet so tasty to your palates.

All you need is some planning ahead to shop for the right ingredients to stock your pantry. And there you have complete weeknight meal.

Things you need:

Taco shells (1 box, I used the Old El Paso crunchy Taco shells)

For the filling:

Refried beans 1 can

1 tsp. cumin powder

2 tbsp. oil
1/4 tsp. lemon juice or according to taste
A little water
Shredded lettuce 1 bag
Montery jack Cheese 1 pkt

Low fat sour cream 1 small container

Salsa-store bought 1 bottle

Cilantro lots chopped

red onion 1/2 chopped-divide in 2

Method:

1. Preheat oven to 350 F. Arrange the taco shells on a cookie sheet and place in the oven for 5-10 minutes. This will keep them crisp and helps to hold the filling.
2. In a pan, add 2 tbsp. oil and saute half of the chopped onions (you can add green chillies if you like your tacos spicy.).
3. Add the refried beans and mix well.
4. Add 1 tsp. of cumin powder and stir well.
5. If the mix is too thick, add a little water and let it cook for 2 minutes.
6. Turn the heat off and add lemon juice according to taste.
7. Arrange the fillings from lettuce to red onions in a bowl and set up the taco bar (You may add chopped bell peppers, guacamole, or anything you like to bite into your taco.).

To serve:

Spoon in the refried beans inside the taco shell. Top it with salsa, shredded lettuce, onions, cheese and sour cream and dive in....

How easy is this to put together!

Vegetable Pad Thai

This is a dsih that I've longed to eat! I used to drool when all my friends ordered thai food during residency. I never ate coz I knew there is a hidden fish or oyster sauce in that dish.
I have looked around for a pad thai recipie and found a couple pure vegeterian one. I modified it a little and came up with this one.

Of course, my thai friends may totally poo poo this version. But it's always better to start somewhere huh..?

What I used:

Thai rice noodles 1 pack
red onion 1/2 sliced
3-4 green chillies sliced
2 cloves of garlic sliced
1/4 cup shredded cabbage. ( did not have chinese cabbage)
1/4 cup snap peas
1/4 cup bean sprouts
1 egg
2-3 sprigs of green onions/ scallions
lots of cilantro
1/3 cup unsalted roasted peanuts coarsely crushed
3 tbsp oil

Pad thai sauce

4 tbsp tamarind paste
4 tbsp soy sauce
3 tbsp chilli sauce
3 tbsp jaggery ( i did not have brown sugar)
3/4 cup water.

Method:

1. Cook noodles according to packet instructions ( I used 1/2 of the noodles)

2. drain water and keep noodles aside.

3. Heat oil on high in a wok, if you have one. I did not have a wok so used a large saucepan. add the onion, garlic and green chillies and saute till theyare shinyand a anice aroma comes.

4. add the cabbage, snap peas and bean sprouts andsaute. add only a little salt as the soy sauce has some salt in it.

5. cook till the veggies are done, but crunchy too.

6. Push the vegetables to the side of the sauce pan.

7. add oil to the same pan and crack an egg. scramble it in the same sauce pan.

8. add half of the pad thai sauceand rice noodles.

9. gently toss them all around, making sure not to break up all the noodles.

10. add the remaining pad thai sauce and mix.

11. turn off the fire.

12.transfer to a platter. garnish with coarsely crushed peanuts, green onions and cilantro and serve.

My notes:

you can increase the chillies or the tanginess depending on your taste. you could also add some shredded carrots if you wanto !

Let me know if you have any other recipie for the same. Please do not forget to leave some comments!
:))

Potato Rosemary Roast

Rosemary is not an herb that is used in Indian cooking. I 've heard about it a lot from all the cooking channels, but have never used it myself.
 Turns out, Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family. It has a lot of antioxidants and protects from stroke and Alzhimer's.
If it's good, then I have to try it out. Lot of the recipies used rosemary with oven roasted potatoes. Not much was out there for skillet ot tava based.

This is my desi version of rosemary potato roast-- desi style.

Well, this is a standard potato roast with less oil done by my mom.

What I used

1 large Russet potato
1/2 tsp curry powder
1/4 tsp turmeric powder
salt to taste
Rosemary sprigs 2 , leaves torn apart and chopped roughly. ( you can use dried rosemary too)
oil 2 tbsp.

Method:

1. Wash and peel the potato. You can leave the skin if you want to it will taste good too.

2.Dice potato.

3. Add salt to your taste, curry powder or whatever powder you have except talcum powder!

4. let it sit on the counter for 20 to 30 mins. This step is important because it cuts down on the oil you use to roast the potato.

5. Heat oil in a pan ( non stick preferred remember less oil..:))) and splutter whatever tadka / thalippu you want to use.

6. Add the marinated potato with the water given off by the salt.

7.Reduce the flame and cover the pan. Cook for 5 mins.

8. Add the rosemary leaves. At this point you can add garlic powder or any other spices that you remember would be good to add.

9.Cover and cook till potatoes are soft.

10. Uncover  and let the potoes roast on low fire till crisp.

11. Keep your nose up in the air so you can sniff all the nice aroma let off by the rosemary.

I made this today for lunch with lemon rasam.

Can you see the crispy potatoes and the rosemary..It was truly good!
Enjoy and let me know your comments please!

Cilantro Celery Thogayal

I pretty much eat most vegetables. However, when it comes to celery, I keep my distance. I never buy it or try one from the huge veggie platters served at work parties.
My lovely neighbor who does not know about my love for celery gave me a bunch the other day. She says"I picked some from  farmers market and though you might like some".

You shud have seen the look on my face! But of course, I said" Oh, Thank you! How sweet of you.. blah.. blah..."

The poor old bunch was sitting in my fridge and stared at me like the money with googly eyes! Kept saying, pick me, pick me and use me! Of course my good friend Google helped me find this celery thokku from vegetable concoctions.
I was then inspired to make my celery thogayal.

People who stayed a mile away from Celery will be drawn to the wonderful taste of this thogayal. The spices made the taste of celery so subtle that I enjoyed it a lot.
I waanted to share this mouth watering recipie with you all.

As always the measurements can be modified according to your taste.

Cilantro Celery Thogayal.

Celery diced 1 cup
Cilantro chopped 1 cup
1 green chilli ( mine was a ripe one)
1 small piece of ginger
tamarind paste 2 tbsp
Hing a pinch

for tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp Urad dal

Method:

1. Wash the celery pretty well. It is notorious to hide all that dirt inside

2. Heat oil in a pan. add the celery and cilantro and saute for 4- 5 mins. set aside.

3. In the same pan saute the green chilli and ginger for a few mins.

4. Grind the cilantro, celery, ginger, tamatind paste, hing and green chilli. add salt according to taste.

5. Heat oil in a pan. add the mustard seeds and let it splutter. Add the urad dal and fry till golden.

6. Add the ground mix and keep sauteing till the oil separates from the sides. This usually takes < 10 mins.

7. Why are you still reading this? Have a plate full of steaming rice, kootu and enjoy as I did!

Cauliflower in Yogurt sauce.. A twist from the routine

Aren't you bored of doing the same aloo, cauliflower and peas curry?

I am! I googled and found out dahiwale cauliflower by mriganayani. Her recipie looked awesome, but looked too spicy to my taste buds.

I know you may be thinking " enna! cauliflower morkozhamba?. but trust me if you spike it it tastes awesome."

So I modified it to my taste and came up with this.

It was not out of the extraordinary, but definitely one that I will make again!

What you need: ( an estimate, you can add or subtract what you want)

1/2 cauliflower cut into florets of your wish
2 cups yogurt
1/2 onion chopped
1/2 tomato chopped
2 inch ginger chopped
2 green chillies  cut in length( mine looked red)
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric powder

Hing 1/4 tsp

1 tsp mustard seeds

1 tsp cumin seeds

salt to taste

Method

1. Wash the cauli florets. Boil water and dunk the florets in them. cover with lid. turn off the stove. let it stand for few minutes and drain the water.

2. In a bowl take the yogurt and add, coriander, cumin, turmeric, hing and garam masal powder, green chillies and ginger. mix well, add salt to taste.

3. In a pan heat oil. splutter mustard seeds and jeera.

4. Add the onions and fry till tender.

5. Add the chopped tomatoes and saute till mushy.

6. Add the yougurt mix , reduce the heat and simmer till the oil separates.

7. Add the cauliflower and a little water.

8. Cook covered for a few mins till the sauce thickens. Garnish with cilantro if you have. I didm't have it:((

9. Serve hot with chappathis.

Note: You can do the same with potatoes and peas too. I didn't know that dahiwale aloo was such a famous comfort food in the north!

Enjoy this weekend!

Veggie Nuggets.. Leave the chicken alone!

Evening snack should be a easy one to make and not taking your whole time between, tennis lessons, nap times etc etc. This is a very easy and no brainer recipie for veggie nuggets.

Why should all the vegeterian kids look dazed when their friend are always gobbling chicken nuggets.
I am sure you don't even want to look at the oil in which they are fried in most of the fast food restaraunts.

You can get a much better tasting nugget at home with less oil.

You can basically add any vegetable you want in this recipie. No fuss about measurements! It all depends on your taste.

This is what I used.:

1/2 Russet potato
2 handfull of frozen mixed vegetables ( peas, corn, carrot and some beans)

1/2 tsp curry powder
1/2 tsp jeera powder
1/2 tsp Coriander powder
Textured vegetable protein a hand full
salt to taste


For the batter:

5 tsp cornfloour
2 tsp all purpose flour
water to consistency
alt to taste

Corn flakes Coarsely  Powdered.

Method:

1. Wash the potato and cut into chunks. Nuke it ina bowl of water till soft. Drain water, let the potatoes cool and peel them. nash them well with a fork.

2. Cook all the frozen vegetables separately. soak the vegetable protein in hot water and drain the water after 15 mins. squeeze all the water again by pressing in your palm.

3.add them to the potato and mash lightly.

4.Add all the spices and salt to taste.

5. Mix cornflour, APF with water to thick batter thickness adding water little by little.

6. add salt to taste to the batter., Keep it ina bowl

7. Take the powdered corn flakes ina bowl.

8. Make small balls from the potato mixture and shape into a nugget or whatever shape you want.

9. Dunk them in the batter and then roll them in the corn flakes.

10. Keep them on a plate and place in the fridge for 30 mins. This helps them to keep their shape when fried.

11. After 30 mins take the nuggis out.

12. Heat oil in a skillet and shallow fry the nuggets till golden brown on both sides.

13. Serve hot with Ketchup.

Your little ones and of course you will love this.

I made 25 nuggets and I had more potato mixture left. I saved it so i can make potato sandwich for lunch box the next day.
It tasted like aloo tikki with vegetables.

Caramel Crispy Crunch

What a busy week this one was! My parents are here from India and my MIL left for India.
We also had project night at school and I was one proud mom!

So I made this as a special treat to my son. I ate this at work place when a co worker made for staff appreciation day. the original recipie is f rom ricekrispie treat website.

It's so quick and kidz would love it...

very easy to make with these

1 bag Kraft caramels, wrapper removed
2 tbsp margarine
2 tbsp water
6 cups cocoa puffs cereal
1 cup cashews
1 cup white chocolate chips and butterscotch chips ( equally divided )

Method

1.Add the caramel , water and margarine in a large microwave safe bowl. Control yourself or just give in to pop couple of caramels, choco chips etc etc inside your gullet! You know what i did, right?

2. Nuke for 3 mins, checking every minute till the caramel melts.

3.Mix the cocoa puffs, cashews and half of the choc chips in a bowl.

4. Add the dry ingredients to the molten caramel mixture.

5. Spread the mixture into a 9 x13 greased pan. Let it stand for about 2 mins. Sprinkle the remaining choc chip mixture over this and press evenly into the pan.

Doesn't it look gorgeous!

6. Cut into 2" squares when cool.

7. What are you waiting for, do enjoy this tasty treat!

Enjoy this weekend!

Cauliflower Manchurian

 I had this posting in my draft for a couple of months, but forgot to blog it

 I was tempted to make this manchurian ever since I saw it in a website. I was so tempted to make it and see how my family will respond!

 

So here it is...

 

Cauliflower cut into florets
Oil for frying

 

For the batter:
3 tbsp. corn flour
5 tbsp. All purpose flour
Salt and pepper to taste
Water 1/4 cup + 2 tbsp.

 

For the gravy

 

Oil – 1 Tbsp

 

 

Onion – 1/2 medium, chopped finely

 

Green Chilies – to taste, cut diagonally

 

Garlic – 3 large cloves, chopped finely

 

Tomato Ketchup 2tbsp
Chilli Sauce 2 tbsp
Soy Sauce – 4 tsp

 

White Vinegar – 2 tsp

 

Water – 4 Tbsp + as much you want for the gravy

 

Corn flour 2 tsp

 

Green Onions – 2 stalks

 

Method:

 

•  Heat Oil in a medium non-stick pan.
• Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
• Add ketchup and chilli sauceand cook until Oil starts to separate from mixture.
• Add Soy Sauce and Vinegar and mix well.
• Mix 2 tsp Corn flour with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
• Keep sauce aside
• Boil water and dunk the cauliflower florets in them. Turn off the heat and cover with a lid. drain the water after 3 mins.
•  To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
•  Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
•  Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
•  Add Green Onions and serve.

Enjoy!

Sago Upma/ Sabudana Khichdi

Why does the weekend go so fast comapred to the weekdays. We had awesome weather here. I was planning to do some garden work, but ended up taking my kids to the park and drove to Yogaville.

 

For those who don't know, Yogaville is about 45 miles SW from Charlottesville VA. They have a lotus shrine and swami sachidananda ashramam. It was very quiet and peaceful out there.

Looking at all the locals it reminded me of "Eat, pray and love"!

 

After comin home i made sago upma for a evening snack. This is a staple snack in Maharashtra and also eaten during "vradh" times.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• Sago/ Tapioca 2 cups (dry ones)
• peanuts unsalted 1/2 cup
• green chilli 2
• 1/2 onion
•  curry leaves a couple
•  cilantro a few sprigs
• cashewnuts 1 tbsp
• mustard sees 1 tsp
• Urad dal 1tsp
• Asafoetida 1 pinch
• 2 tsp oil and
• salt to taste.

 

Method

 

1. Wash and soak the sago in water for 20 mins. Drain water and let it soak overnight.
2. Coarsely powder the peanuts and add it to the soaked sago.

3. slice onions, green chilies

4. Heat oil in a pan & add the mustard seeds, urad dal and cashews.
5. they will splutter and cashews turn golden.
6. add the curry leaves.
7. add onions, chillies and saute till they are golden.
8.Now add the sago peanut mixture, salt to taste and a pinch of Asafoetida
9. cover with a lid and simmer.
10. Cook till the sago looks translucent and shiny.
11. Garnish with cilantro and enjoy.

Tofu Triangles

Check out this easy peasy snack that your family will enjoy.. You could easily sneak in that Tofu your child says "eeww.. what is that? One could easily use all the goodness of paneer in this, but tofu subtracts all the fat....

Now, as how to do it..

Ingredients:

Soft Tofu 1/3 of the whole block
1 tsp cumin powder
1 tsp coriander powder
1tbsp tomato ketchup
1/2 onion sliced handfull of peas, corn and any other vegetable you have
salt to tast
oil
Puff pastry sheet 1 ( i had 1 left from the 2 pack)


Squeeze all the water from the tofu by pressinbg and using a paper towe. As I had only soft tofu it kinda of crumbled. I guess firm tofu would be better if you want it to retain that shape.

Put the cumin, coriander and ketchup ina ziplock bag, Add the tofu to the bag and marinate it for about 2 hrs in therefrigerator.

Heat oil ina pan. add the onions and fry. add the vegetables, salt and pepper to taste and cook for a few minutes. add the marinated tofu to this and fry for a few minutes.

add any spice of your choice to kick the taste.

This is how it looks.

Thaw the pastry sheets 30 mins before you start. Pre heat oven to 400F.

Transfer to a working surface and geberously dust it with flour. Cut the sheets along the folds. it becomes three. now cut it lengthwise so you get 9 rectangles.

add the filling to the pastry rectangles and fold them into either rectangles or triangle.
seal the edges with a little water.

Line a baking sheet with foil and use a non stick cooking spray. Arrange your pastry on it and bake till golden brown for about 10 -15 mins.

Transfer to a wire rack so the triangles become nice and flaky all over.

Serve hot with either tomatoketchup or chilli sauce,

Yummo meter is high for this one....

Enjoy!

Snake Gourd Kootu

This is a simple kootu, but very flavorfull. My mon usually makes this kootu with out grinding coconut with just grated ones. I fould this recipie long long time ago, can't even remember where...

Anyway let us get to the game...


Ingredients

1 pack frozen bottle gourd ( thawed)
1 tsp urad dal
1 tsp raw rice
1 tsp jeera/ cumin
1 red chilli
2 tbsp grated coconut

turmeric powder 1/8 tsp
salt to taste
cooked toor dal 1/2 cup or according to your taste

for tempering

Mustard seeds, urad dal, curry leaves, a pinch of asafetida.
Oil for tempering.

I chopped the thawed snake gourd into samll pieces as the frozen ones are real big.
add a little water, salt to taste to the SG and cook till tender.

In a pan add alittle oil and roast the urad dal, cumin, rice and red chilli.

Let it cool and grind with the coconut into a fine paste. Add the cooked toor dal and the ground paste to the SG and let it come to one boil. Season to taste. Temper with the all the ingredients mentioned and serve hot with rice.

my notes: Adding 1 redchilli was spicy for my family. So you can adjust the chilli according to your taste.

Cantoloupe Mango berry smoothie

This is a super smoothie packed with lots of goodness and nutrients to start your day. very easy to put together for breakfast or any time and will satisfy your hunger until noon.

Here is what you need. ( serves 2)

A handfull of diced cantoloupe


3 strawberries

1/2 cup mango juice ( got from the Indian store)

1/2 cup 2% Milk

2 tsp Sugar.

4-5 Ice cubes.


Put them all ina blender and blend till smooth. Pour it into any fancy glass you have ( of course I did'nt have one) and enjoy.! :)))

I am submitting this for http://http://cookcurrynook.wordpress.com/2010/03/01/serve-me-some-juices-shakes-smoothies/

Oats upma

Bored of eating the same oatmeal everyday, Try this quick and easy Oats upma.

Ingredients:

Quick oats 1 cup
Ghee 1 tbsp
green chillies 1 chopped
Frozen peas a handful.
Grated coconut 1 tbsp
2 cups water
1/2 tsp Mustard seeds
1/2  tsp Urad dhal
1 tbsp Oil
2 -3 Curry leaves
Asafetida a pinch
salt to taste.


Add 1tbsp of ghee toa pan. Roast the oats in the ghee till fragrant. Set aside ina plate.

Add oil to apan and splutter mustard seeds, urad dal, curry leaves and green chilli. Saute for a few mins. Add the peas and hing and saute for a 2 mins. Add 2 cups of water and salt to taste. Once it comes to a boil, add the oats, coocnut and mix well. Reduce the flame and cover the pan. Let it cook for a few mins.

It may look all sticky and gooy, don't panic.

Let it cook on low fire till the the oats get separated.
Garnish with cilantro and serve.

It tastes like the good old godhuma rava upma!