Go Green - Vegetarian Recipes

Bhinda ni Kadhi (Okra in a yougurt curry)

noreply@blogger.com (Jinal) — Wed, 09 Mar 2011 16:23:00 +0000

Cuisine: Indian, Asian
Ingredients

1 lb fresh okra (cut into pieces) or frozen okra 16oz pack
1 tsp carom seeds (ajmo)
2 cup fresh yogurt, well beaten
2 tbsp gram flour
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds( rai)
1 tbsp ginger paste
1 tsp green chili paste
pinch of turmeric powder
1 tsp coriander powder
red chili powder to taste
2 tsp sugar
salt to taste
oil

Method:

First make the okra ready for curry. For that take about 2 tbsp oil in a shallow pan and add carom seeds. When they splutter add the okra, salt and pinch of turmeric powder. Cook uncovered on medium low until the okra are cooked and looks crunchy.
When the okra are done, add coriander powder and red chili powder and stir well. Keep it aside.
For the yogurt curry: In a bowl add the beaten yogurt and gram flour. Mix it well with whisk so that there is no whole gram flour left in the mixture. Add about 1 to 1.5 cup of water.
Add green chili paste, ginger paste, sugar and salt to taste in the mixture.
Heat oil in a pan and add mustard seeds and cumin seeds. When they splutter add the yogurt-gram flour mixture.
Keep stirring the curry for about 3 minutes on medium low heat.
Then add the okra and stir. Keep it on the low flame for 5 minutes.
Serve with hot chapati or rotla.

Tip: You can also use Curry leaves(mithi limadi) for tempering the kadhi.

Cucumber Raita

noreply@blogger.com (Jinal) — Fri, 11 Feb 2011 19:46:00 +0000

Cuisine: Indian, Asian
Ingredients

1 cup shredded English cucumber
3 cups of well beaten plain yogurt
Salt to taste
1 tsp rai na kuriya(crushed mustard seeds)(optional)
2 tsp sugar
1/2 tsp crushed black pepper
1/2 tsp rock salt(sanchal powder)

Method

Mix all the above ingredients in a bowl. Cover and let it cool down in the refrigerator for about an hour. Serve with any kind of curries or chapatis.

Tawa Pulav

noreply@blogger.com (Jinal) — Thu, 10 Feb 2011 13:46:00 +0000

Cuisine: Indian, Asian
Ingredients

1 cup bell pepper, nicely diced
1 cup potato, nicely diced
1 cup onions, nicely chopped
2-3 cloves of garlic, crushed
1/2 cup carrots, shredded or diced
1/2 cup tomato, nicely diced
1/2 cup cilantro, nicely chopped
3 tbsp pavbhaji masala
1 tbsp garam masala
2 tbsp red chilli powder
1 tbsp turmeric powder
juice of 1 lemon
salt to taste
3 cups of cooked basmati rice
4 tbsp oil
2 tbsp butter

Method

Heat oil and butter in large(literally) pan. Add onions and saute it till they are light pink in color. Add pinch of salt, red chili powder, turmeric powder, garam masala and pavbhaji masala after 2-3 minutes. Keep the heat at medium so that the masala do not get burnt.
Now add garlic, bell pepper, carrots, potatoes and tomatoes. Add salt to taste. Add 1/4 cup of water and cover the pan.
When they are more than half done (do not overcook otherwise it will become mushy) add cooked rice and turn the heat high.
Add lemon juice and stir it nicely. Keep the flame high for about 3-5 minutes. Do not cover the pan anymore. Then turn the heat off and sprinkle cilantro.

Variation: You can also add green peas and cauliflower if you want.

Serving suggestion: You can serve it with plain yogurt or cucumber raita.

Peshawari Chana

noreply@blogger.com (Jinal) — Thu, 28 Jan 2010 13:46:00 +0000

Cuisine: Indian, Asian
Ingredients:

16 oz can of garbanzo beans
1/2 cup tomato sauce or 2 tsp tomato paste dissolved in water
1 medium red onion, nicely chopped
2 dried bay leaves
2 cloves of garlic, minced
2 tsp ginger paste
3 tsp chili paste
1 tsp red chili powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala
1 tsp fennel powder
1 whole dried red chili
salt to taste
3 tbsp oil
1 tbsp butter

Method

Heat oil and butter together in a large pan.
Add dried red chili, nicely chopped onion and little bit of salt. Saute until it turns color to light pink.
Add minced garlic, ginger paste and chili paste. Give it a good stir for a minute or so.
Add tomato sauce and all the seasonings. Add little bit of a water and cover the pan for about 2 minutes.
Add the garbanzo beans and again cover the pan. Let it simmer on low to medium heat.
Enjoy it with hot naan or paratha of your choice.

Stuffed Shells

noreply@blogger.com (Jinal) — Fri, 22 Jan 2010 14:15:00 +0000

Cuisine: Italian

Ingredients

15 shells, cooked according to package directions
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, chopped
2 tbsp garlic, minced
2 tbsp flat leaf parsley, roughly chopped
shredded mozzarella cheese
pasta sauce (I use Ragu pasta sauce, sauted onion and garlic)
1 tsp oregano, dried
1 cup ricotta cheese
olive oil
salt to taste
freshly ground black pepper

Method

Heat olive oil in a large skillet and saute garlic on low heat until it is aromatic.
Add onions and saute until it changes color.
Add all other vegetables and parsley. Add salt, pepper and oregano and let it cook until everything is soft.
Turn of the heat and let it be cool completely.
Now mix ricotta cheese in the mixture and stir well.
Stuff the shells with mixture. Arrange them nicely in a baking pan. Pour pasta sauce to cover the shells and sprinkle cheese on top.
Bake the shells for about 5-8 minutes until the cheese is completely melted and little bit brown on top.

Lilva ni Kachori

noreply@blogger.com (Jinal) — Thu, 21 Jan 2010 13:57:00 +0000

Cuisine: Gujarati, Indian, Asian

Ingredients

For Feeling

3 cups of tuvar lilva - pigeon peas (fresh or frozen)
2 tbsp lemon juice
2 tsp sugar
2 tsp garam masala
3 tbsp ginger-chili paste
salt to taste
palmful of fresh cilantro, cut roughly
oil for frying

For covering

2 cups of all purpose flour
salt to taste
warm water

Method

Coarsely crush tuvar lilva in a blender and keep them in a large mixing bowl.
Add lemon juice, garam masala, sugar, ginger-chili paste, salt and cilantro into that mixture. Mix really well.
Make small size of balls from that mixture.
Knead a roti like dough from all the ingredients mentioned for covering. The dough should not be so hard.
Now take a small amount of dough, spread it with your hands to make like a puri, very gently of course, put that already prepared ball inside it and cover it with dough.
Repeat these procedure to make all the kachoris. While you are making them cover the prepared one with a wet clothes
Heat the oil and fry the balls on medium to low heat until they get little brown.
Enjoy it with green and tamarind chutney.

Masala Dosa with Garlic Chutney

noreply@blogger.com (Jinal) — Tue, 10 Nov 2009 17:43:00 +0000

Although I born and brought up in a Western part of India, Gujarat, I love South Indian food. My favorite dish is Masala Dosa. I would love it if it has some Chutney spread on the dosa. I have kind of adapted this recipe from the original recipe of Mysore masala dosa. Garlic chutney is famous in Gujarat. It is too hot so it is used to make the things hot and spicy. Here is how I made the combination of West and South. Believe me it is so spicy!!

Cuisine: Indian, Asian

Ingredients

For Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

For Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon green peas, frozen
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
2 tsp red chili powder
2 tsp coriander powder
juice of 1 lemon
2 tsp sugar
1 tablespoon oil
salt to taste

For Garlic Chutney

10-12 cloves of garlic
1 tsp red chili powder
1.5 tsp cumin powder
1/2 tsp crushed black pepper
salt to taste
3 tsp oil

Method:

For Chutney

Add all the ingredients except for oil, in a food processor and grind it to the paste.
Add oil and stir it. Keep aside.

For Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.

For Masala Filling

Heat oil in a saute pan and add mustard seeds and let them splutter.
Add onions and saute for about 5 minutes on medium heat or/until onions are turned into golden brown.
Add potatoes and green peas. Add all the dried powders, sugar, salt to taste and lemon juice.
Stir well and keep aside to be filled into dosa shell.

For Masala Dosa with Garlic Chutney

Heat a griddle and spread the dosa batter very thinly in round shape. Sprinkle oil at the edges. Spread garlic chutney on it very thinly.
Put the masala feeling and wrap the dosa.
Cook it until it gets crunchy.
Serve it with hot Sambhar.

Carrot Halwa

noreply@blogger.com (Jinal) — Thu, 05 Nov 2009 17:22:00 +0000

Who does not know Gajar(Carrot) ka Halwa in India? Thanks to Mr. Suraj Barjatya. He is director of Bollywood films and has given the super duper hits like Hum aapke hain kaun? In this movie, the lead character likes Gajar ka Halwa so much. Like me!! I am always ready for any kind of sweet. So here is the recipe for mouthwatering Carrot Halwa. Enjoy!!

Cuisine: Indian, Asian

Ingredients

1 cup carrot, shredded
1.5 cup milk
1 tsp cardamom powder
1/2 cup sugar
palmful of almonds, shredded
1 tsp ghee or butter(unsalted)

Method

Take ghee in a large pan and add shredded carrot, saute until water falls apart from shredded carrot. (about 5 minutes on medium low heat)
Add milk and stir constantly until all the milk is burnt and the mixture look like mawa. (this step might take about an hour, stir well and continuously).
Add sugar and stir well. Again the water will fall apart from sugar. Stir until everything is burnt and then add cardamom powder and shredded almonds.
Take the halwa in a baking pan and let it cool down and then you can make pieces and garnish it with half of an almond.

Dal Fry

noreply@blogger.com (Jinal) — Fri, 09 Oct 2009 15:32:00 +0000

Cuisine: Indian, Asian

Ingredients

1 cup toor dal
1/2 cup chana dal
1/2 cup mung dal
1/2 cup masoor dal
4-5 curry leaves
2 tbsp chilli paste
1 tbsp ginger paste
2 tsp red chili powder
3 tsp corriander powder
1 tsp turmeric powder
3 tsp garam masala
1 red onion, chopped
1 tomato, chopped
1 1/2 tsp mustard seeds
1 tsp cumin seeds
2-3 cloves
2-3 bay leaves
2-3 cinnamon sticks
2 tsp ghee or butter
1 tsp oil
salt to taste

Method

Combine and wash all the dals really well. Pressure cook them with a pinch of salt and with enough water. Mildly whisk the dal and keep on low heat to simmer.
Take a saute pan and heat oil and ghee to gather. Add cloves, cinnamon sticks, bay leaves and mustard seeds. Let them splutter. Add cumin seeds and curry leaves.
Saute chopped onions until the oil-ghee fall apart on medium heat. Add the tomatoes and stir well. Let it cook for another 4-5 minutes.
Meanwhile Add all the dry powders to the simmering dal. Add onions and tomatoes to the dal as well. Add water, as needed, salt to taste and chili-ginger pastes.
Let the dal simmer on low heat for about 15 minutes. Add water if needed.
Enjoy with jeera rice.

Corn Bhel

noreply@blogger.com (Jinal) — Tue, 06 Oct 2009 18:34:00 +0000

Cuisine: Indian, Asian
Ingredients

3 cups corn kernels, thawed and drained
1/2 cup red onion, chopped
1/2 cup tomatoes, chopped
1/2 cup mung sprouts
1/2 cup mango, chopped
1/2 cup pomegranate seeds
1 cup yellow sev
1/4 cup roasted peanuts
5 tbsp green chutney or to taste
5 tbsp red (or sweet chutney) or to taste
cilantro, chopped

Method

Mix everything except for yellow sev, peanuts and pomegranate seeds in a large bowl. Mix well.
At the time of serving, add yellow sev, pomegranate seeds, chopped cilantro and peanuts on top.

Mediterranean Avocado Salad with mint

noreply@blogger.com (Jinal) — Fri, 02 Oct 2009 15:28:00 +0000

Cuisine: Mediterranean
Ingredients

2 ripe avocados, diced
1 tbsp minced mint
5 tbsp olive oil
1 cup garbanzo beans
1/2 cup diced red onion
2 tsp cumin powder
2 tsp red chili powder
1 tsp minced garlic
juice of 1 lemon
1/2 cup roasted pecans
salt to taste

Method

Take olive oil in a large salad bowl. Add minced garlic, mint, red chili powder, cumin powder, lemon juice and salt. Whisk it well
Add avocados, garbanzo beans and diced onions. Mix it well. Add some roasted pecans on top. You can add some chopped lettuce if you like.

Dahiwale Aloo (Potatoes in curd gravy)

noreply@blogger.com (Jinal) — Thu, 24 Sep 2009 15:23:00 +0000

Cuisine: Indian, Asian
Ingredients

2 potatoes, boiled and peeled, cut into dices
1 cup plain yogurt or curd
1 tbsp Bengal gram flour
1 tsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tbsp sugar
5-6 curry leaves
2-3 cloves
1-2 cinnamon stick, about 1 inch long
2 tbsp ginger paste
2 tbsp chili paste or to taste
2 tbsp oil
1 tbsp butter or ghee
pinch of asafoetida
1 cup of warm water

Method

Mix yogurt and Bengal gram flour using whisk. Whisk it well to make a smooth mixture. Keep aside.
Heat oil and butter to gather in a medium size stock pot.
Add cloves, cinnamon sticks and cumin seeds. Let them splutter. Add curry leaves and pinch of asafoetida.
Add the diced potatoes and mixture of yogurt and flour. Add water. Stir well. Turn the heat to medium low.
Season the curry with all the dried powders, ginger paste, chili paste, salt and sugar. Bring it to boil and turn of the heat. Let it simmer for around 10 minutes.
Serve it hot with naan or roti.

Yet Another One!!

noreply@blogger.com (Jinal) — Wed, 16 Sep 2009 15:48:00 +0000

On this Labor Day weekend, we visited Hershey, PA. - The Sweetest place on earth. Hershey's Chocolate World is located off of Hershey park Drive, in Hershey, PA,and is in an entertainment complex which also includes Hershey park, Hershey park Stadium, Hershey park Arena, Hershey Museum, and GIANT Center. There is a street called Chocolate Avenue(first picture), which has street lights like Hershey's Kisses.

We took a free 10-minute Omnimover dark ride tour which shows a simulation of the chocolate making process, and includes a complimentary Hershey's treat at the end (typically a recently released Hershey product..we got Hershey's pink kisses for breast cancer awareness). This ride is an original attraction. Then we saw a 3-D musical show featuring all Hershey characters.

The parking is free and tram service is also available. Here is the website that we used to plan our trip. http://www.hersheys.com/chocolateworld/

McCormick's Creek State Park, Indiana

noreply@blogger.com (Jinal) — Mon, 14 Sep 2009 14:32:00 +0000

We visited McCormick's State Park on August 29th. It is about 1 hour from Indianapolis. You can get the driving information and shelter reservation information from this website: http://www.mccormickscreekstatepark.com/. You can either reserve the shelter or you can grab the one that is not reserved for that particular day. Except for the busy weekends, you can easily get the shelter without hassle. Each shelter has coal grill and electric outlet. For the grill, of course you have to bring coal or wood. The very first fall in the picture is within the state park. The water is not so deep and the rocks are not so rough. You can access the fall waters very easily. It is perfect for kids to take a bath and play in the water. There are hiking trails and variety of picnic areas If you enjoy horseback riding, you can take guided trail rides or pony rides at the saddle barn.

On the way to the state park, there comes Cataract falls : The largest waterfall in Indiana by volume. There are two falls there: Upper falls and Lower falls( Little sister's falls). They are a real beauty. I personally like the little sisters falls. The main drop of upper falls is about 30 feet high. There are a couple of smaller drops just above it. The lower falls is half a mile downstream, and is about 15 feet high.The water is clear and chubby. The entrance fees is $5 per vehicle but believe me it is worth it. There is some very nice exposed rock just below the lower falls. There is a trail between the upper and lower falls, but you can also drive.

Kaju Curry (Cashews in a Curry)

noreply@blogger.com (Jinal) — Wed, 02 Sep 2009 18:22:00 +0000

When I was in India I had enjoyed this dish as many times as I had visited any new restaurant. It is one of my favorite Punjabi dish. I tried it so many different times until I got hands on expertise on making it. Nowadays, specially after coming here in US, I can make it without any preparation (of course I must have all the ingredients home!! and believe me you will find all the ingredients in your pantry easily..). It goes best with Garlic Naan or Naan and Jeera Rice. So here is the recipe.

Cuisine: Punjabi, Indian, Asian
Ingredients

1 cup cashews, soaked in a 1 cup of half and half
1/2 cup fried cashews
1 8 oz can of tomato sauce
1 large red onion, chopped
2 tbsp ginger-chili paste
1 tsp garlic, minced
1/2 cup plain yogurt or curd
2 tbsp garam masala
1 bay leaf
2-3 cloves
1 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp coriander powder
1 tsp cumin seeds
2 tbsp oil
1 inch cube of butter
cilantro for garnishing

Method

First of all, grind the soaked cashews (saving the half and half) in a food processor until it forms real smooth paste. Keep it aside.
Heat oil and butter in a pan. Add the cumin seeds, bay leaf and cloves. Let them splutter. Saute onions with little bit of salt until it gets light pink.
Add ginger-chili paste and garam masala. Stir well.
Add the cashew paste, tomato sauce and season with all the dry powders. Turn the heat low and stir constant until the oil falls apart.
Add the half and half and cover the pan. When it reaches at a curry like consistency, add the yogurt and turn of the heat.
At the time of serving, mix in the fried cashews and garnish with cilantro.

Dudhi Chana nu shak (Bottle Gourd and Bengal Gram Curry)

noreply@blogger.com (Jinal) — Fri, 28 Aug 2009 13:08:00 +0000

I love this typical Gujarati food. Bottle Gourd is pretty famous in India. It is common in the households for its multipurpose use. Juice of bottle gourd in the early morning is very useful for ease in diabetes and for loosing weight. New research has shown that bottle gourd is very effective in treating cardiovascular diseases and in pulmonary tuberculosis. Here are some more benefits of bottle gourd:

Maintains blood pressure
Maintains cholesterol in blood
Beneficial in heart problems and Diabetes
Reduces fats and useful in weight loss
Gives relief in constipation, acidity and other gastro intestinal problems
Also useful in Jaundice and Piles
Rich source of vitamins and minerals
Enhance growth of WBC, increase immunity

So, look for bottle gourd in this weekend's grocery and vegetables shopping. Here is the recipe for consuming it in your diet.

Cuisine: Gujarati, Indian, Asian

Ingredients

4 cups bottle gourd, diced and soaked in water
2 cup Bengal gram, soaked in hot water for about 10 minutes
1 tbsp mustard seeds
1 tsp cumin seeds
2-3 cloves
2-3 bay leaves
pinch of asafoetida
juice of 1 lemon or (1/2 tsp tamarind paste)
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
2 tbsp gud
salt to taste
oil

Mehod

Heat oil in a pressure cooker pan and add cloves, bay leaves and mustard seeds. Let them splutter. Add cumin seeds and pinch of asafoetida.
Add the nicely diced bottle gourd and Bengal gram. Add about half cup of a water. Season with salt to taste.
Cover the pressure cooker and cook until one whistle.
Let the cooker be unpressurised. Open the cooker and add rest of the ingredients and simmer on low heat. Give it a good stir occasionally.
Serve it with roti.

Thai Red Curry with Rice Noodles

noreply@blogger.com (Jinal) — Tue, 25 Aug 2009 16:11:00 +0000

Thai Red Curry with Rice Noodles is one of the favorite dishes of my family members. Everybody just loves it. It is perfect for those rainy days when you want to eat something tasty and aromatic. This dish uses Thai Red Curry Paste by Thai Kitchen, which is available in your normal grocery store's Asian isle. There is also a coconut milk used in this dish. Do not shake the can of coconut milk because all the cream is on the top. This cream is used to thicken the gravy. Rice Noodles are also known as Rice Sticks and are usually by Thai Kitchen. Here is how I make the favorite dish of my family.

Cusine: Thai, Asian
Ingredients

1/2 pound rice sticks, soaked in a hot water for about 5 minutes
4 oz red curry paste by Thai Kitchen
1 cup baby corns
1/2 cup capsicum, sliced
1/2 cup carrots, sliced
1/2 cup red onions, sliced
4 tbsp peanut oil
1 14 oz can of coconut milk

Method

Boil water in a stock pot and add little bit of salt and oil. Cook the already soaked rice sticks until they are done. Drain them under cold water and keep aside.
Heat oil in a covered sauté pan and sauté onions till light pink. Add the coconut cream from the top of the can on coconut milk. Cook for about 2 minutes.
Add the rest of the coconut milk, red curry paste, and salt to taste (if needed) and all the other vegetables. Cover the pan and cook the vegetable till they are done. Do not overcook.
Add the rice noodles and water if needed. Simmer the curry on low heat for about 10 minutes.
Garnish it with cilantro and fresh mint leaves.

Rava Upma

noreply@blogger.com (Jinal) — Mon, 24 Aug 2009 15:02:00 +0000

Rava Upma is a famous South Indian breakfast dish. People in many parts of India has accepted and adapted this dish like it is of their origin. It is very easy to make and highly nutritious because of all the vegetables in it. You can add any combination of vegetables you like. This is the most favorite kids lunch meal in India. Here is my version of Rava Upma. I hope you enjoy!!

Cuisine: Indian, Asian

Ingredients

2 cups wheat rava or sooji or semolina
1 white onion, chopped
2 cups of vegetables (peas, carrots, potatoes, cauliflower, cabbage)
2 tbsp ginger paste
1 tbsp chili paste
2-3 whole red dried chillies
1 tsp mustard seeds
1 tsp cumin seeds
4 tbsp oil
5-6 curry leaves
juice of 1 lemon
1 tsp sugar

Method

Dry-roast rava until it just begins to turn light brown, then keep aside.
In a large covered saute pan, heat oil and add mustard seeds, red dried whole chillies and cumin seeds. Let them splutter.
Add the curry leaves and chopped onions. Saute them until they turn light pink. Add little bit of salt so that the oil will fell apart and you will know that it is near to be done.
When the onions turn light pink, add all the other vegetables, salt to taste, chili paste and ginger paste. Cover the pan and let it be cooked.
As soon as the vegetables are done, add the roasted rava (sooji or semolina) and 2 cups of water. Mix well to avoid lumps forming and cover the pan. Turn the heat medium low. The upma is done when all the water is absorbed by the rava.
After two minutes or so check again and add water if needed. Mix well again and turn the heat off. Keep the pan covered for about 10 minutes.
You can garnish it with grated coconut, chopped cilantro leaves and roasted cashew nuts.

Chickpeas and Vegetable Salad

noreply@blogger.com (Jinal) — Fri, 21 Aug 2009 12:50:00 +0000

Cuisine: Middle Eastern

Ingredients

1 red onion nicely chopped
1 cucumber(English preferred), nicely chopped
1 can(16 oz) of chick peas
1 large tomato, nicely chopped

For Dressing

1 tsp ground cumin
1/4 cup nicely minced fresh mint (optional)
1/2 cup nicely chopped flat leaf parsley or cilantro
Juice of 1 Lemon
Salt to taste
Freshly ground black pepper to taste
1 1/4 teaspoons ground fennel
3 tbsp extra-virgin Olive Oil

Method
Make dressing by combining all the ingredients in a large bowl. Whisk them well and keep in a refrigerator for about 15 minutes.
Now add all the salad ingredients in a large bowl with dressing. Stir them up and serve.

How to Make Chickpeas Soup

Homemade Tomato Salsa

noreply@blogger.com (Jinal) — Wed, 19 Aug 2009 19:03:00 +0000

Salsa is one of the most famous dip in United States. Originally this dish or I should say a dip, is from Mexico but it has become so engaged with American cuisine that you can find so many different kinds of salsa on shelf of your normal grocery store.

Not only it is easy to make, it is easy to eat. This is the best way moms can feed their little ones some vegetables. Serve it with some wheat pita chips and let them have fun.

I have modified this recipe a little bit and have followed some instructions of my husband. He is a famous salsa maker in our home. So my inspiration for making this salsa is none other than my husband. Let me not elongate my conversation and rather we should all try his recipe.

Cuisine: Mexican, American, Fusion

Ingredients

2 large ripe tomatoes, finely chopped
1 cup green bell pepper, finely chopped
1 cup green house cucumber, finely chopped
4-5 large garlic clove, minced
1 large red onion, finely chopped
red chili powder, to taste
1 8 oz can of tomato juice
salt to taste
1 tsp or more to taste dried oregano
1/2 cup nicely chopped cilantro

Method
Combine everything in a large bowl. Mix it will and cover the bowl with plastic wrap. Put into refrigerator for about 20 minutes. Enjoy with corn chips or whole wheat pita chips.

Edmamme Hummus

noreply@blogger.com (Jinal) — Thu, 13 Aug 2009 15:17:00 +0000

Edamame is young soy beans. It is full of amino acids, fiber and protein. It is served as appetizer at Chinese and/or Japanese restaurant. It is spiced with red pepper flakes.
It is beneficial in helping kidney damage, reducing overall cholesterol and helping prevent and treat hypertension. So, if you are mad at your boss (:!!) or you are juggling so many things, have this nutritious hummus for snack.
You can buy Edamame in the frozen food aisle or in the vegetable aisle, shelled or with pods. It is easy to prepare, depending upon which type of beans you choose. You may have to boil it with little bit of salt or just thaw and use.
Although, it is healthy and nutritious variation on classic chickpeas hummus, you may expect to form a line when you serve it as an appetizer to the weight watcher ladies. So, here it goes!!

Cuisine: Fusion
Ingredients

2 cups of Edamame beans, frozen, shelled
1 cup silken tofu
4 tbsp lemon juice
2 tbsp cumin powder
4 tbsp Olive oil
salt to taste
3-4 large garlic clove, minced

Method

Boil the Edamame beans with little bit of salt for 4-6 minutes. Drain and keep aside.
In a food processor, put everything and blend until smooth. Serve it with plain baked or spiced baked pita chips.

Black Eyed Peas Salad

noreply@blogger.com (Jinal) — Mon, 10 Aug 2009 18:34:00 +0000

Cuisine: African
Ingredients

1 cup black eyed peas, dried
1 cup cucumber, peeled, seeded, diced
1/2 Avocado, diced
1 cup tomatoes, diced
1/2 cup cilantro, chopped
1 tsp cumin powder
1/2 tsp fresh mint, minced
Juice of 1 Lemon
salt to taste
freshly ground black pepper

Method

Boil 2 cups of water with little bit of salt. When boil, add the black eyed peas and bring them to boil. Reduce the heat to simmer for 15-20 minutes. Cook until the peas are tender and cooked. Drain them under cold water. Keep aside.
Add lemon juice, cucumber, tomato, cumin powder, mint and cilantro in a large mixing bowl. Mix well. Add avocado, salt and ground pepper to taste.
Add the black eyed peas. Mix well and cover. Put into refrigerator for at least 20 minutes before serving.

Curry Powder

noreply@blogger.com (Jinal) — Wed, 05 Aug 2009 19:35:00 +0000

Lots of Indian dishes use curry powder, in fact, Indian cuisine is identical to the curry. In India, these powders are made on yearly bases, meaning, the home makers make it once a year and use it all year along. In summer(4 months of scorching heat, sometimes temperatures are as high as 120 F ), on the terrace of each and every Indian home, you will find these raw seeds. Due to scorching heat the moisture goes away and they become easy to grind and can survive all year along. Here is the method of making it. Curry powder is also used in cuisines of India's neighbouring countries like Pakistan, Shrilanka, Burma, Bangladesh and Nepal.

Cuisine: Indian, Asian
Ingredients

4 tbsp coriander seeds
3 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp yellow mustard seeds
2 tsp white peppercorns
5 dried bay leaf
1/2 tsp nutmeg powder
6 whole cloves
2-3 Cinnamon stick, about 1 inch long
2 tsp turmeric
2 tsp ground red pepper

Method

Place all of the ingredients, except for the turmeric, nutmeg powder and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes.
Remove the heat and let it cool.
Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric, nutmeg powder and red pepper. Mix well.

Dal Dhokli

noreply@blogger.com (Jinal) — Tue, 04 Aug 2009 16:18:00 +0000

Cuisine: Indian, Asian
Ingredients
For Dal

1/2 cup Toor dal
3-4 curry leaves
8-10 peanuts
juice of 1 lemon
2 tbsp Gud or brown sugar
2 tbsp ginger paste
1 tbsp green chili paste
2-3 cloves
1 tsp mustard seeds
1 tsp cumin seeds
1 whole dried red chili
pinch of asafoetida
salt to taste
3 tbsp oil
water

OR 2 cups left over dal

For Dhokli

1 cup whole wheat flour
salt to taste
red chilli powder to taste
1 tsp of cumin seeds
1 tsp carom seeds (ajmo, ajwain)
pinch of turmeric powder
4 tbsp oil
water

Method

Pressure cook dal with enough water, pea nuts and pinch of salt.
Meanwhile, for Dhokli, combine everything and make firm dough. Keep it aside.
Blend the cooked dal.
Heat oil in a covered stock pot. Add whole red chili, cumin seeds, cloves, curry leaves and pinch of asafoetida. Let them splutter and add the cooked dal.
Give it a good stir and mix the rest of ingredients for dal. Add water and make the heat low.
Now make chapatis from the dough and cut them with a knife in squares (about an inch long).
Keep adding these squares into the dal and cover the stock pot.
Let it simmer, stirring occasionally, for about half an hour on low.
Enjoy it alone with extra lemon on top or rice.

Franky

noreply@blogger.com (Jinal) — Mon, 03 Aug 2009 15:10:00 +0000

Cuisine: Fusion

Ingredients

6 8" tortillas
3 cups of shredded cabbage
shredded cheddar cheese or mix cheese
1 cup boiled peas
4 medium sized potatoes, boiled and mashed
1 red onion, chopped
1 tbsp chili paste
1 tbsp ginger paste
1 tsp cumin seeds
1 tsp garam masala powder
handful of freshely chopped cilantro
juice of Lemon
2 tsp sugar
Hot and sweet sauce available in International grocery section
oil

Method

Heat oil in a small sauce pan. Add cumin seeds and let them splutter. On medium low heat, saute red onion, chili and ginger paste.
Now add garam masala and stir it for 1 minute or so.
Take mashed potatoes and boiled green peas in a large glass or non-reactive bowl. Add sugar, lime juice, salt and cilantro to it. Combine well.
Add the mixture of pan to the bowl and mix well. Make patties 6 inches long and about half an inch thick.
Warm up the tortilla with the little both of oil on both sides on a skillet, put the patties inside, sprinkle cabbage, cheese and hot & sweet sauce. Wrap the tortilla like birrito and enjoy.