Assorted Vegetable Biryani

Overview

Dears.. I hope you'all weren't thinking that I have become extinct. After All, how long could I have stayed dormant, not wielding my wand to churn up a batter, or toss up an assortment while working on my drink. That said, my present stay at my parents' place in India kept me from exhaustive research on the seasonal vegetables that I find hard to locate in the U.S of A. But I am glad, my dear mother cooked everything that I cannot find in US. While my extinction, I was having loads of fun :-)

This Assorted Vegetable Biryani  is a delight on the dinner/lunch table, a complete meal in itself.

Ingredients:

• A bowl of boiled white or brown rice preferably, that has been boiled in salty water.
• A bowl of small cauliflower florets thoroughly washed.
• Two diced red-peppers(capsicum) 
• 2 medium sized onions, diced
• 1 tbsp grated ginger.
• 250 g paneer(cottage cheese) cut in small cubes.
• Two diced tomatoes and 4 tbsp puree as well.
• 2-4 green chillies, diced along length
• Seeds from 2 crushed cardomoms.
• 1 cinnamon stick, 2-3 bay leaves, spearmint cloves
• 2 tsp cumin seeds.
• Tandoori chicken masala/paneer tikka masala (any brand will do the trick)
• Chopped green coriander
• 1 tbsp coriander powder, 1 tsp red chilli powder.
• 1-2 tsp salt or as per taste.
• cooking oil 
• 1 tbsp desi ghee

Recipe:

1. In a large pan, heat up oil and fry the cauliflower florets till golden brown and crisp.Set them aside.You can use a conventional oven and just bake them instead, to reduce the oil consumption.
2. In the same pan, reduce the oil and add the dry spices such as bay leaves,spearmint cloves, cinnamon sticks, add diced onion and grated ginger. Saute till golden brown.
3. In a small bowl, soak the coriander powder,red chilli powder and salt in 3 tbsp water. 
4. Give the mixture in point 3, around 30 seconds to settle down and then add it to the sauteed onions.
5. Add the diced red peppers and cook for a few mins till the are softer.
6. Add the tomatoes and puree and cook for around 5 mins till the mixture becomes consistent in gravy.
7. Now add 2 tbsp Tandoori chicken masala/Paneer tikka Masala and cook for another 5 mins.
8. Finally add the Paneer cubes, diced green chillies and garnish with cilantro leaves(coriander leaves) , toss and turn a bit, and keep covered.

Flavoring the Rice:

To flavor the boiled rice, all you got to do is.. heat desi ghee in  small pan and add the crushed cardamoms and cumin seeds. Spread this "tadka" evenly over rice and add fried cauliflower florets. Toss gently to mix the rice evenly.Its all done!!

Presentation:

In a large bowl, place a layer of rice in bottom and cover it with the assorted vegetable mixture we cooked in the pan. Run alternate layers of rice and mixture. You can play with vegetables in here.. like string beans, peas , mushrooms and what not.. My co-workers did not leave a scope to take a decent picture..!! Enjoy :-)

Apple Banana Strawberry Parfait

Overview:

Its a healthy, breakfast or dessert !! Simplest to make, uses fresh fruit , granola, nuts and yogurt.

I prefer having it as a snack very often.

Ingredients:

• Low fat ,  flavored greek yogurt. I used the strawberry flavor.
• Flavored Granola ( I used Vanilla, there are more like apple-cinnamon, almond-cinnamon etc.)
• Fresh Strawberries
• Fresh Apples, peeled and diced
• Bananas cut in small chunks
• Sugar
• 2 tbsp lemon juice
• 1 tsp butter/Margarine

Recipe:

1. Wash a handful of strawberries and set aside.
2. Heat 1 tsp butter in a skillet and add rest of the strawberries to it. Add half cup sugar and cook the mixture for around 5-7 minutes till the strawberries have become soft and mushy.
3. Now add the lemon juice and cook again for a couple of minutes so that the acidity settles down evenly.
4. Set the mixture aside and mix some fresh cut strawberries in it. Stir gently and let the mixture cool.
5. In a margarita/martini glass, first spread a layer of granola followed by a layer of bananas and then apples.
6. Place a layer of strawberry mixture on it and spread a layer of granola again.
7. Smoothen the yogurt in a separate bowl and put around 4-5 tbsp of yogurt in the glass. 
8. Tap the glass gently on the counter-top so that the yogurt settles down a bit, dispersed generously in between the fruits and granola layers. Add more yogurt if necessary to make a decent proportion for the glass.
9. Top it up with fresh cut strawberries .

Presentation:

As you can see, its a proportion dish, so play with flavors, fruits and nuts too. Just add what you think will taste and look good. Sprinkle nuts and crunchy granola just before serving, it tastes awesome.

FYI, the serving glass will make a lot of difference to the aesthetic aspect !!

Daal Makhani

Overview:

So, I just happened to run into a cooking enthusiast in the Indian grocery store today. A charming woman looking for ingredients to prepare "Daal Makhani" , a regular favorite at any Indian Restaurant but a rare food in a regular Indian family. Well, on account of health factors. But I never realized how delectable it could be for someone who isn't habitual of daals ! Clearing a myth, Daal Makhaani can be made as a healthier "protein rich" version too, considering the fact that it has daal(beans) which are carb and proteins as well.

Cooking Time: 30 mins, excluding overnight soaking of the beans.

Ingredients:

You will need,

• Kidney beans ( 1 cup)
• Whole Urad daal (1 cup)
• 2X2 inch piece of ginger, thinly sliced
• 4-5 cloves of chopped garlic
• 2 diced tomatoes/ or 3 tbsp tomato puree
• 1 diced onion
• garam masala (a pinch), I use "Shan foods"
• chopped green chillies( not necessary..!)
• salt as per taste
• turmeric powder (1/2 tsp)
• cumin seeds
• 1 tsp asafoetida powder
• 2 tbsp fat-free half-and-half

Recipe:

1. Soak the mentioned quantities of washed kidney beans and whole Urad beans in lukewarm water overnight. Its better to soak them separately.
2. In a steam pressure cooker / or crock pot, boil the mentioned quantities of beans in 4 equivalent cups of water along with salt, diced ginger and green chillies, let go atleast 5-6 whistles. This process make take a while in a crock pot. Keep checking the mixture in between. The best results will be when the mixture turns smooth and beans are soft/ completely moistened. Set this mixture aside.
3. In a separate pan, heat 3 tbsp oil/butter/margarine on high flame and  add the cumin seeds and asafoetida powder. Let them pop for a while and then add chopped garlic.
4. Fry until golden brown and then add onion and fry until golden pink. Add chopped tomatoes and sprinkle a little salt on them so that they become soft and mushy. You can use tomato puree instead to save this process.
5. Now add turmeric powder and mix well. Add a pinch of garam masala and mix again. This blend is to be added into your crock pot mixture.
6. Add this spice blend into the crock pot mixture or steam boiled mixture and stir well. By this time you can distinctly smell the aromas of spice blends.
7. In the end, add 2 tbsp of fat-free half-and-half and stir.

Presentation:

You can dash a little cream or half and half in the serving bowl and even garnish with cilantro leaves, chopped ginger. Enjoy with Rice or Naan.

This pic is for reference, its not mine !! ;-)

The Variety Burrito

Overview:

hola amigos !!

In US, there is absolutely no need for making efforts to find authentic and delicious Mexican food, almost everyone will have the names of the restaurants and joints on the tip of their tongues ! So, what is a burrito entree doing here? Nothing much, I just focused on vegetarianism and kept a watch on calories while still keeping the Mexican spice alive ! The fondness for Mexican food shouldn't drive anyone to dine outside more than once a week. Lets be creative because it is super easy  !

Cooking time : 50 mins, serves 2-3

Ingredients:

You will need, 

• Large size burrito bases. Prefer wheat rather than flour.
• 500g Red Kidney Beans, or Black Kidney Beans soaked overnight in lukewarm water
• Red and green Peppers(cut in half and diced along length)
• boiled corn kernels, approx 100 g
• 2 big onions cut in half and diced along length
• 2 big tomatoes finely chopped.
• 1 cup fresh cilantro/coriander leaves finely chopped
• Low fat Sour cream
• Pepper Jack Cheese
• Some shredded Mozzarella cheese (Low fat)
• blend of shredded Low fat Mexican cheese(Pack is readily available in stores, comprises of : Mozzarella  Cheddar, Monterey Jack, Colby)
• Red Taco Sauce, I use Ortega's. ( medium spicy)
• Green Enchilada Sauce 
• Diced green chillies soaked in vinegar for 3-5 hours
• Boiled Mexican Rice( I prefer Brown)
• 2 tbsp Olive oil

Recipe:

1. Boil the soaked beans in a little extra water along with salt per taste, till tender and soft. Keep the water intact and mix the beans gently to turn the mixture smooth. Add 2 slices of pepper jack cheese and mix well. Now the mixture will be smooth and creamy.
2. Heat the olive oil in an old skillet, that has been used over 2 years.. I suggest this because I personally like the smoky flavor in sauteed vegetables which can only come if your skillet has cooked around 1000 meals !!
3. Add peppers and onions and saute till golden brown and look smoking :-) You can even distinctly smell the aromas of smoked pepper and onions.
4. Sprinkle a little salt and add the boiled corn and diced green chillies soaked in vinegar. Toss gently and set aside.
5. Add the cilantro to chopped tomatoes.
6. Take a separate flat pan and heat it. Cook the burrito base on the pan for 30 seconds approximately on both sides, till the sides look well cooked. This process doesn't need any oil.
7. Lay the cooked burrito in a Platter and place 2-3 tbsp of boiled brown rice and run generous amount of the bean mixture along length of the burrito.
8. Now place the sauteed vegetables along length followed by tomatoes and cilantro.
9. Toss small lumps of sour cream at two or three places along the length.
10. Pour 2 tbsp of red and green sauces generously along the length over the existing filling.
11. Sprinkle some fresh Mozzarella and Mexican cheese blend over it aesthetically. Its done! 

Presentation:

After filling, just close the burrito as shown in image and if needed use a tooth pick to hold it together. You could also place one end of the burrito in a foil to make it easy to hold. Serve with fresh cut lettuce, chips and salsa.

Mantener cocinar!!

Keep Cooking :-)

Mushroom-Peas gravy (North Indian style)

Overview:

Mushrooms, although very rich source of proteins(being in the secondary mycelium state when consumed) are not very likable among most of us. It might be because of their bland and raw taste which is more acquired than loved. I like mushrooms, and my experimental advents into finding out the best way to cook them made me draw the following conclusions. Mushrooms taste awesome in black pepper,yogurt and cream and also if cooked along with cashew and raisins, they give a peculiar nice aroma and taste. So, this one is a gravy where I cooked mushrooms in raisins and cashews. I will also discuss, how to make the same in black pepper in the same recipe, but I do not have a picture for it :-(

Ingredients:

You will need,

• Regular box of mushrooms, about 1.1 pound(500 grams).
• 1 cup washed green peas
• Half cup golden raisins
• 1/4th cup cashew-nuts
• Bay leaves, 1 cinnamon stick
• 1 regular onion, 2X2 inch piece ginger, 5 garlic cloves and 2-3 green chillies blended together
• 2 tbsp cooking oil( olive oil is healthier)
• salt 
• hunts tomato puree or diced tomato can
• 2tbsp dhaniya powder, 1tsp turmeric, 1 tsp red chilli powder, 1 tsp shan garam masala mixed together in 4-5 tbsp water.

Recipe:

1. Wash mushrooms and dice them into quarters. Do not dice very small pieces because they loose a lot of water and become almost minced otherwise. That reduces the aesthetic factor of the delicacy. 
2. Wash green peas and set aside. Heat the oil in a pressure cooker on high flame and add the bay leaves and cinnamon stick.
3. Now add the blend of onion-ginger-garlic-green chillies and saute till golden brown. This should not take more than 2 mins.
4. Add the mixture of Dhaniya powder,turmeric,red-chilli powder,garam masala to the cooker and stir well.
5. Now add salt as per taste. Stir the mixture well and now add the diced mushrooms and green peas together. Saute for a while so that the spice blend is evenly mixed in the vegetables.
6. Now add the raisins and the cashews. Mix well for a minute.
7. Now add 2/3rd can of the tomato puree/diced tomatoes. Cook for 2 minutes and then close the lid of the cooker.
8. Let go off just one whistle and turn off the heat. The mushrooms are done !!

Recipe with black pepper:

Just don't add raisins and Instead of adding turmeric and red-chilli powder just add 1 tsp of black pepper powder and add half cup of yogurt before adding tomatoes. After the whistle goes off, garnish generously with cream and mix well before serving !! (which means .. everything is same as above.. except in step 4, instead of turmeric and red-chilli powder, add 1 tsp crushed( or powdered) black pepper and after stirring it for a minute, add half cup of yogurt. and in step 6, do not add raisins .. )

Presentation:

Garnish with green chillies and cilantro! Serve Hot !

Cucumber Sandwich

Overview:

It is just your regular cucumber sandwich , made out of whole wheat bread, stuffed with cucumber, tomatoes  onion or lettuce/romaine in a little unconventional way. A breakfast or lunch ,easy to prepare, much better on health count and a tasty and healthy getaway from oats once in a while :-)

Ingredients:

You will need,

• wheat bread
• cucumber slices
• finely chopped tomatoes
• finely chopped onion
• finely chopped lettuce/romaine as you prefer
• black pepper
• salt
• any pasta sauce, or even regular ketchup will do
• fresh mozzarella cheese
• For a meat sandwich, one can use baked chicken or even turkey left after thanksgiving ;-)

Recipe:

1. Toast two bread slices. I prefer toasting the bread first because later with all the filling the sandwich becomes all soggy inside.
2. On the bread slice, spread ketchup or your favorite pasta sauce.( can have flavors of Parmesan garlic etc.) Top up with tomatoes, onions, cucumber slices and lettuce/romaine generously.
3. Sprinkle some salt and black pepper powder on it evenly.
4. Garnish with fresh mozzarella cheese and cover the sandwich with the other slice of bread.
5. Microwave the sandwich at high power for 15 seconds, cut in halves.

Presentation:

Cut in even halves and serve with fresh fruit or salad. I once made an additional filling of baked rosemary chicken to be put into it. All you have to do is , flavor chicken with rosemary herb, salt-pepper for 15-20 mins and bake it at 400 degree F(205 degree C) and splash some lemon juice on it after baking. Fill it in along with veggies :-)

You can use the left-over thanksgiving Turkey too !!

Remi's Ratatouille ..

Overview : 

So, my project of this year was this gorgeous dish, rather presentation. I am sure many cooking enthusiasts who have watched this movie  "Ratatouille" must have fallen in love with the rat "Remy" and must have definitely fantasized preparing Ratatouille and savoring it just like "Anton Ego". I fantasized too and read about it. It didn't seem to be a tough job after all, considering also the fact that I go gaga over French/Italian food. But the presentation they showed in the movie was so elegant that I could not help giving it a try..

So, I made a fully vegetarian presentation, with vegetables like yellow squash, Italian eggplant, zucchini and red bell pepper. Here it goes..

Cooking time: 50 minutes, excluding dicing vegetables. Serves 2-3 

Ingredients :

• 1/2 onion finely chopped
• 4 garlic cloves (Grated)
• 1 cup tomato puree
• 2 tbsp olive oil
• 1 small Italian Eggplant
• 1 small zucchini
• 1 small yellow squash
• 1 long red bell pepper
• Fresh or dried Thyme leaves
• Salt and pepper
• Mozzarella cheese and little  tomme de chevre cheese

Recipe : 

1. Preheat oven to 375 degree F or 190 degree Celsius.
2. In a large/longish baking tray(approx) 10 inches in length (regular corelle dish) , spread the tomato puree evenly. Add salt and pepper generously over the puree and add the grated garlic and chopped onion. Mix 1 tbsp olive oil and stir the sauce. Sprinkle chopped parsley if you have, but its not necessary.
3. Sprinkle some Mozzarella and  tomme de chevre cheese over it.
4. Now slice all the vegetables in the cross-section across width, into thin slices.. The slice should be half a centimeter thin.
5. Arrange slices of prepared vegetables concentrically from outer edge to the inside of the baking dish, overlapping so just a little edge of each flat surface is visible. Do that by alternating vegetables.
6. Spread the remaining olive oil over vegetables and season them evenly with salt,pepper and dried thyme leaves.
7. Sprinkle some fresh mozzarella finally and cover the dish with a parchment paper that is cut in exact size as that of top of the baking dish. Paper should be put and cut in such a way that, it covers the vegetables exactly and doesn't sag inside them.
8. Now put the dish in preheated oven and bake for 50 minutes. Do not over-bake, otherwise the vegetables can burn and flavor may be spoiled. La Ratatouille is ready for presentation !!

Presentation:

Serve in a platter with any way you like. Its a presentation dish, so you can be very creative with it. I like the movie presentation. But it can be served with Rice/Pasta as well. I personally feel it tastes awesome with rice..!!