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Saturday, October 1, 2016

Egg Quesadillas

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When you crave for breakfast in diner or diner for breakfast, what would you do? Well you go ahead and make it right? I had the same thing, I was craving for quesadillas for the brunch but not with heavy vegetables and sides, but with my tea so made Egg Quesadillas for my brunch and I was full till diner. Its nothing fancy recipe, just make your eggs but with your favorite vegetables, hot sauce and put it on whole wheat tortilla with some cheese and voila , your breakfast is ready.  I had it with my ginger tea and salsa but you can have it along with guacamole , sour cream or any other sauces. 

This is perfect for single person, you can adjust quantities for more people

Ingredients 

2 large eggs
1/2 green capsicum
1/2 finely chopped onion
2 tbsp. black beans
Salt and pepper as per taste
Few strings of fresh coriander leaves finely chopped
1 tsp. of oil
1 whole wheat tortilla 
As per taste chedder cheese
Sides - salsa, gauc, sour cream, tea, coffee

Method:

Take a bowl and mix your eggs , then add vegetables, beans , salt, pepper, coriander leaves and mix it. 
If you want you can make scramble eggs or omelette.
In a pan, add oil and when its hot , add eggs and cook as per your liking. I made an omelette. 
Keep it in pan, heat a tortilla on side, flip it and add cooked egg, cheese and fold it. 
Make it nice crispy on both side and take it.
Serve it with your favorite sides.











Saturday, September 17, 2016

Vegetarian Lasagna Cups

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I like to cook fast but still delicious and yummy food. We all make lasagna in a big tray, if you have a big family and you are freezing then its good to make it in a big tray but when you have small family and you know how much everyone is going to consume, you don't want to make it big batch. That's why when I decided to make lasagna , I went for my muffin tray, instead of my casserole. 

This was easy , cooked fast and with the help of my kids, It makes them also interested in ready dish. They help me assemble dish and it was ready in half the time then regular lasagna. 

I made it with my vegetarian ingredients but this is perfect with any meat dish also. Process is the same, boil the noodles, get ready with your stuffing and sauce and cheeses. and just assemble in cupcake mold. I made two trays of muffins. 

Ingredients :  

7-8 sheets of Whole wheat lasagna sheets
1 8 oz. box frozen and thawed spinach
1 4 oz. glass bottle of artichokes in oil
2 cups of Ricotta - I used my  Home Made  you can use part skim or full fat
1 shredded carrot
4 big cloves of garlic chopped
1/4 cup frozen corns
1/2 white onions chopped
1 green chili chopped
1 tsp. oregano
Few olives
1 tsp. red pepper flakes
fresh cracked black pepper
1/4 cup Parmesan cheese
salt to taste
8 oz. bag of mozzarella cheese
1 bottle of your favorite marinara sauce or as needed.


Method:

Cook the lasagna sheets as per box. Keep it aside.

Preheat the oven at 375 F.

In a bowl, Add spinach, chopped artichokes, carrot, garlic, onion, corn, chili.
Add ricotta, Parmesan cheese, mozzarella , oregano, red flakes, salt and mix it very well. check the seasoning before you assemble.

Take your muffin pan , cut the boiled sheet in square, depend upon how big is the cavity. place two squares, then stuffing, then cheese, then sauce, again one square of sheet, stuffing, sauce and cheese. Top one has to be cheese.

Fill out all the cavities and put it in oven to bake it at 375 F. for 20 minutes.

Keep on checking in between, depend upon metal, glass. or silicon, and oven , temperature and cooking time is different.

When cheese is all melted and everything is cooked thru, take it out.

Keep it outside for 10 minutes, inside stuffing is very hot, you can burn your tongue.

After that serve it on plate with side of salad, bread or wine. Choice is yours.













Saturday, September 3, 2016

Szechuan Vegan Hot N Sour Soup

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Hot n sour soup considered to be both Mandarin and Szechuan cuisines and everyone knows this soup too and make it very often too. But since I have health issues going in my family , we try to be more vegan and eat more healthy so this is a fantastic soup which suits for winter but hey we can have it on hot summer day , sipping a spoonful of soup in Air condition room. Who is going to stop us right? so enjoy this quick vegan hot n sour soup.



Ingredients : 

1 tablespoon sesame oil or toasted sesame oil
2 teaspoons minced garlic
1 tablespoon peeled and minced fresh ginger
1 hot chili pepper, seeded and diced, or cayenne pepper, to taste
6 cups water or vegetable broth ( I use broth)
1 cup sliced mushrooms (try straw or shiitake)
1 8-ounce can bambooshoots
1 cup chopped tomatoes
1 cup chopped small zucchini
1 cup chopped small carrots
1 tablespoon agave nectar or organic sugar
1/4 cup, plus 2 tablespoons rice vinegar
2 tablespoons arrowroot powder dissolved in 1/2 cup cold water
Half a 14-ounce package extra-firm tofu, grated (optional)1/4 cup, plus 2 tablespoons soy sauce, or to taste
1/4 cup diced green onion

Method:

Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chili pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.

Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
Add the green onion and mix well before serving.


Had it along with my Chinese dinner of  Stir fry green beans, tofu with vegetables, fried rice and chill Gobi with gravy

















Saturday, July 30, 2016

Orange and Peach Creamsicle Shake

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Every day is 90+ temperature so for that time you don't like something hot and spicy to eat or drink. So what do you do when kids want some healthy snack? Well make something cool so its good for them too and still they love it. So made this orange creamsicle shake, just orange juice, frozen banana , ice cream and they loved it. You can put whip cream on top or same vanilla ice cream what ever you like or kids like and enjoy it on hot sunny day.

Skip the ice cream and you can have it Vegan milk shake with almond, hemp, cashew or soya milk.


Ingredients : 


1 Frozen Ripe Banana cut in chunks
2 tsp. Vanilla essence
1/2 cup each orange and Peach juice (you can either of it)
2 big scoops of Vanilla ice cream, 1 scoop extra to put it on top
2 tsp. Orange Zest - Optional

Method:


Put everything in blender and mix it till nice and frothy.

Pour it in Tall glass and put one scope of ice cream or whip cream on top and enjoy it.









Saturday, July 9, 2016

Black Beans "Meatless Balls" and Book Review

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After I tried Tempeh Meatballs I wanted to try bean balls too. So one fine evening when I was deciding what to make for diner I thought lets make bean balls and throw that in sauce along with  vegetables and boiled pasta and my diner will be done. And it was exactly as per planned happen. You can fry, baked, shallow fry this balls but I use my paniyaram pan to cook this. I didn't add any egg in it so it was soft but if you want you can add egg and make it.

When I was going thru books  from Blogging for Books , this is the first book catches my eyes, because its based on Tabasco sauce and I am a lover of spicy food. The book is by Barbara Hunter.

In my daily life Tabasco goes in every thing. Little drops of that sauce makes wonder in food. So I choose this book and when I got it in mail about two months ago, because of my hectic schedule I didn't get any time to post this recipe which I specially made it to use that sauce and believe me, that sauce added a punch to this recipe. So I was going thru recipes and I cut down meat and sea food recipes but my favorite one was Nacho with Mushrooms catches my attention. So that's goes to my to do list.







But I was making this "meatballs" and I use sauce in my recipe.

“I received this book from Blogging for Books for this review.”





Ingredients :

4 cups cooked black beans, rinsed and well drained
1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats
1 cup walnuts
2 medium carrots
1 medium onion
1 tsp fennel seeds
5-6 drops of Tabasco Sauce or as per your taste
3 cloves garlic
1 tsp paprika powder
½ tbs kosher salt
½ cup chopped parsley leaves

Method : 
In a food processor, chop black beans to small chunks but do not puree. Transfer the chopped black beans into a large mixing bowl. Add oats and mix briefly. Set aside.

Finely chop walnuts, carrots, onion, fennel seeds, garlic in food processor. Stir the mixture into the black bean-oat batter. Mix in the rest of ingredients along with Tabasco sauce  and combine well.

Cover the mixing bowl with lid or plastic wrap and let it chill in refrigerator for at least on hour.
Remove the mixing bowl from refrigerator. Make balls and keep it aside. At this stage you can fry it or bake it. I took out my paniyaram pan, add  dot of oil in all the holes. and slide single ball in each of the hall. 

Cook it on all side and take it out. 

You can add this in pasta sauce and served over spaghetti just like meatballs and pasta. or eat it as it is with  a marinara sauce on side. 

I add it in my sauce and vegetables mixture and serve it over pasta. 









Wednesday, June 29, 2016

Tuver Na Thotha | Dried Pigeon Peas Curry

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This dish mostly eaten in winter because it has lots of green garlic, green onion which are plenty of in season during winter days. my mom used to make this one when we were kids , we call bakda. Never knew it was called thotha until this year when I saw lot of people were in one of my FB group was making and posting it. So I thought let me share my version of this dish too. Here in US we got everything mostly year around so I can make this and enjoy it anytime. It is a very tasty dish with the full bowl of protein which we need it anyway and generally it's eaten with bread but I had it with roti and baigan bhartha.

Ingredients : 

1 cup soaked and boiled Pigeon Peas
6 green onions chopped finely
2-3 Green Garlic chopped finely
2 tomatoes chopped
1 tbsp. grated ginger
1 Green Chill chopped
2 tbsp. oil
1 tsp. mustard seeds
Pinch of hing
1 piece of Dry Red Chill
1 Tsp. Turmeric powder
2 tsp or as per taste Red Chili powder
1 tsp. Cumin coriander powder
1 tsp. Garam masala powder
Salt as per taste
Finely chopped Fresh Coriander leaves.

Method 

Wash dry  whole tuver and soaked in plenty of water for at least 8 hours.
then Pressure cook it with 5-6 whistles or until its soft . Let the cooker gets cool down before opening the lid. Check if tuver is boiled properly by pressing a bean between your fingers.



In a Pot, add oil, add mustard seeds and let it popped, when its done popping add hing, dry red chili  and onion and cook till its little browned. 

Add ginger, garlic and chili and cook till everything nicely cooked. 
Add tomatoes and cook till its mushy.
Add all the powder masala and water from cooked beans so it thickens.

Add cooked Tuver beans along with little bit water or depend upon your liking of gravy. 

Add salt and cook it till it boils. Sprinkle coriander leaves. 

Traditionally, it tops with sev and eaten with bread. But I had it with roti and Bartha. 







Hearth and Soul Blog Hop: July 3rd week - Zesty South Indian Kitchen







Saturday, June 25, 2016

Polenta Disks with Roasted Vegetables in Marinara Sauce

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When I had Polenta with Mexican Toppings and Salad ,  I was hooked on this yummy creamy buttery spread. So this time I made it and roll it and freeze it and when it was time for diner, cut it in disk, glazed it with olive oil , salt and pepper and grill it and top it with marinara sauce with roasted vegetables in it and diner is done in no time. This is just perfect for my weeknights when I come home at 7:15 and kids bed time is 8:30, I have to cook and put them in bed so I can spend some time with them. Usually I am done by 8 and we all eating at that time so half hour is good family time on dining table and then to the kids room for half an hour. This was done in 20 minutes with the help of my hubby, by the time I cooked vegetables in sauce , he grill the disk and we are off to dining table to enjoy.

Ingredients

12 polenta disks
2 carrot chopped
1 onion chopped
2-3 cloves of chopped garlic
¼ cup chopped zucchini
Few florets of Broccoli
¼ cup Yam chopped
1 Green and red capsicum each chopped
½ jar of Bertolli Marinara sauce
Salt and pepper to taste
As per taste red pepper flakes
2 tbsp. olive oil
Parmesan or any hard cheese

Method:

From the roll of polenta, cut it in 3/4 “ thick disk.
Heat a flat pan , add olive oil and when its hot grill the disk, season it both sides and keep it aside.
In other pan, add olive oil, add garlic and sauté for a minute, add yam, carrot first and cook it , when its ¼ done, add capsicum , onion, broccoli, zucchini, salt and pepper and cook for a minute.
Add marinara sauce and cook it on medium to slow flame so everything cook nicely and know each other.
At the time of serving , heat up grill again, put the disk on , spread cheese and melt the cheese and then take those disk on plate, generously take sauce with vegetables and sprinkle more pepper or red chili flakes and Parmesan cheese and enjoy. 









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