Yum Yum Mum

I cannot believe my kids ate lunch so fast without even making me say please eat.....makes me giggle..
Today's recipe is from leftover rice, white or brown they both would make this recipe a yum yum.

Ingredients:
2 cups of rice ( cooked)
1/2 bell pepper chopped
1/2 cup carrot shredded
1/2 cup cabbage shredded
1/3 cup finely chopped green onions
2 table spoon cilantro
1/2 cup yogurt
5 tablespoon besan flour
4 tablespoon wheat flour
Salt to taste
2 green chilies ( u can opt it out but add it in your recipe for little spicy version)
Oil to cook

Method:
Mix all the ingredients in a large mixing bowl except oil.
Let it sit for 2-3 minutes.
In the mean time heat your non stick tawa / pan.
Now slightly oil your hands and make thin flat patties about your palm size and place it on your hot nonstick pan with little oil sprayed on it.
Continue making those patties. You will get about 8-10 of those depending on the size and thickness.
Serve it with ketchup or chutney of your choice.

Enjoy the quick fix.
Have a wonderful, relaxing weekend.

Dahi Bhindi

HI all,
Dahi Bhindi the name itself is so...so mouthwatering to my mouth that reminds me of my childhood days, when my mom used to make it and we wouldn't even wait for dinner but just eat them by itself. Hope it becomes your favorite too.

Ingredients:
1 lbs bhindi ( lady finger) , cut slit in the middle ( try not to cut it into half)
2 table spoon chana besan
1/2 cup crushed peanuts
1/2 tablespoon fresh chopped coriander
1 teaspoon tumeric powder
1 teaspoon red chilli powder
1 teaspoon dhania jeera powder
2 teaspoon sugar
salt to taste
vegetable oil for cooking
yogurt to serve with
green chillies chopped (optional for heat level)

Method:
Wash and dry bhindi and cut slit in the middle careful not to cut bhindi into half.
In the mean time in a bowl mix all of the above ingredients except yogurt and make like a dry thick stuffing mixture. If you have allergies to nuts ....please avoid peanuts.
Do not add water keep it dry it helps it cook evenly.
Now stuff this mixture in the bhindi and in the mean time heat a big non stick coated pan and add oil to it.
When the oil heats up add all the bhindi in it. Careful, do not overcrowd the pan.
Cook until the bhindi is crispy on both the sides. It takes about 8-10 minutes to cook a batch of 8-10 bhindi on medium heat to the perfect crunchiness.
Serve it with a dollop of yogurt on the side.
Your Dahi bhindi is ready. This will serve a 4 adult servings.
Enjoy
Happy Weekend

Cook for three days in one effort

Hi all,
I always love roasted vegetables any time for the year...just love it.
A lot of vegetables roast excellent and they event freeze well for the next meal.
Three recipes follows three variations: roasted vegetable wrap, vegetable soup and vegetarian calzone.
The vegetable options include red bell pepper , green bell pepper, onions ( red or white your choice), garlic, zucchini, yellow squash, potatoes.

Recipe # 1
Roasted Vegetable Wrap :
3 cup big chunk pieces of red bell pepper
3 cup big chunk pieces of chopped green bell pepper
3 cup cut onion into 4 pieces ( first cut in to half and then another half)
4 medium sized zucchini cut into half long slit
6 cloves of garlic finely chopped
1 table spoon of chopped jalapeno ( optional for spiciness)
olive oil to rub the vegetables
salt and pepper for seasoning

Method : Mix all the vegetables in a large bowl with olive oil, salt and pepper.
Preheat the oven to 375 degrees.
Put all the vegetables in the preheat oven for 15 - 20 minutes depending on your oven .
Now the above quantities you may want to divide in three containers use one for this recipe and save the remaining for the other two recipes.

Lets begin the first recipe of Roasted vegetable wrap
.
I like to keep it simple and since my vegetables are already roasted with olive oil and butter i try not to add too much condiment but yes I prefer to use the roasted tomato-spinach tortilla. Just warm the tortilla spread your veggies, sprinkle some cheese ( pepperjack works perfect) voila your dinner is ready. One healthy dinner for all.

Next recipe follows as Vegetarian Calzone:
Ingredients:
2 cup of each above roasted vegetables
1 and a half cup of marinara sauce
1 finely chopped small tomato
italian seasoning
mozzarella cheese
olive oil to brush the bread
bread dough prepackaged 16 oz 2 packets

Method:
Bring the bread dough to room temperature.
Roughly chop all the roasted vegetables and heat a medium pan and throw them all to reheat.
Now add chopped tomato and marinara sauce and the italian seasoning. At this point check for salt/pepper if needed.
Preheat the oven to 375 degrees.
Roll the bread dough in to flat bread  ( circle shape) and cut it into half making it a semi circle.
During this time your vegetables will be nicely heated and at the same time the sauce will be thick enough to add to your calzone dough.
Now to the dough start by using the half portion of the semicircle as you will be folding your calzone into a triangle. Make the first thin layer of  mozarella cheese and on top add a layer of vegetable mixture followed by another layer of cheese.
Follow the above method and make four more calzones.
Just  before putting them in oven make a slit in the center with the knife to let the air escape. Brush the top with the olive oil.
Cook them in the oven for 15 minutes.
Serve with marinara sauce.
Enjoy


Meal # 3 Vegetable soup:
Method:
Use all the remaining roasted vegetables  with garlic.
You will need a slow cooker. Put all the ingredients to your slow cooker.
Add 4 cups of vegetable stock and a cup of cannellini bean
1 can of tomato chopped.
Turn the cooker to low hear for 4-5 hours.
Soup will be ready in no time.
To serve garnish with Parmesan cheese and a basil leaf.

Enjoy your dinner.

Chickpea Soup !!!

Hi All,
I was just thinking what to do with the chick peas. I love hummus so was wondering to get creative.
You will want to make an extra batch as kids will love it too and will serve as an emergency meal on those cranky days.

Ingredients:
4 cups  partially cooked chick peas
1 cup fresh or frozen corn
1/2 cup green bell pepper finely chopped
1/2 cup red bell pepper finely chopped
1 clove of garlic finely minced
salt and pepper to taste
italian seasoning about a pinch
4 cups of vegetable stock
broken pieces of spaghetti

Recipe:
This recipe will serve about 4 -6 adult servings of soup.
You will need your slow cooker for this recipe. Mix all the ingredients except the spaghetti and 2 extra cups of water and put it on high for three hours or on low for 6 hour.
Just about to the end mix the broken pieces of spaghetti and let it simmer and cook until the needles are cooked.
Serve with tasted sourdough bread. Yum!!

Enjoy the dinner.
This meal will be a very good source of protein as we have chick peas as the primary ingredients.

Long weekend grilling plan !

   Portabello Mushroom

Recently I came across this amazing burger. I could not resist but to share with you guys. 

Ingredients:

• 4  portobello mushroom caps, stems and gills removed
• 4 slice sourdough bread, cut in half
• 1/2 cup sliced roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoon chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cup loosely packed mixed baby salad greens
• 1 teaspoon garlic minced
• 2 table spoon olive oil

Method:

• Preheat grill to medium-high.
• Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
• Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
• Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
• Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Enjoy my darlings and a very happy long weekend.

Paneer Pasanda

Hi all,
Kids love Paneer. Paneer is an Indian cottage cheese just the similar consistency of Tofu, very rich and creamy and also yummy if you can get creative. I can keep going on and on about paneer but i am going to cut it short and give one yummy quick cooking recipe for paneer.
Serves four..best if made fresh. I do not recommend freezing this dish turns curdled when defrosted.

Ingredients :
1 lbs  paneer cubed
1/2 cup cashew grinded into paste
1 cup milk
1/2 cup chopped onion
1/2 cup chopped tomato
1 tablespoon oil
Salt and pepper to taste
Cilantro for garnish

Method :
Start with a pan . Put it to heat and add oil and start to saute onions and tomatoes unitl oil seperates. Add 1/2 cup grinded cashew paste and milk to make the gravy base. Add salt and  pepper to taste.
Finally when the curry starts to boil add paneer cubes turn to simmer for 2-4 minutes until everything blends together and Serve hot. Serve with hot paratha or rice.
When serving garnish with a sprig of fresh cilantro for the fresh spring look.
Enjoy.

soup of the day

Hi all,
Its spring already..time for spring cleaning and spring cleanup for your dear refrigerator friend too.....
So i came up with this spring soup of the day recipe. Use all the little left over fresh vegetables and those frozen ones too.
And this is a slow cooker recipe too........yea......so much better chop drop turn it on and forget about it until dinner time !

This recipe is a keeper and make double batch as it freezes well and ready to use next time when you are ready.
Ingredients :
1/2 cup chopped celery
1 cup chopped tomatoes
1/2 cup chopped onions
1/2 cup corn
1/2 cup zucchini cut / diced
1/2 cup peas
1/2 cup finely chopped carrots
1 can cannelloni beans ( i prefer but you can choose any beans of your choice )
4 cups vegetable broth
salt pepper to taste

Method :
Put all of the above ingredients in the slow cooker and turn it on either high for 4 1/2 hour or 7 hours on low setting.

Serving suggestion :
Serve in a bowl with garlic toast and sprinkle your choice of cheese ( i prefer Parmesan cheese ).

Enjoy this is a whole meal in itself.