Vegetarian

Roasted Cauliflower with Turmeric

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The rain has finally stopped. The whole of last week and the weekend it rained and rained. When it wasn’t raining, it was threatening to rain any second. The best thing to do on these rainy days is to make the inside life as comfortable as possible. Have a table filled with good food, open a bottle of Wine or two and call a few friends over to share. Isn’t that really an idyllic life? Wine, Food and Friends. I made us  a few dishes to last for the friends coming and going. One of them was this super easy Roasted Cauliflower. The recipe is super easy with some Cumin, Coriander, Ginger and Bay Leaf. I love the simplicity of this recipe and the roasting aroma coming from the oven fills the kitchen. The best kind of rainy day if you ask me.

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Ingredients:

  • Cauliflower florets with some stem on it (Half a cauliflower will serve 2 as a side dish)
  • Cumin Seeds 1/2 tsp
  • Cumin Powder 1 tsp
  • Coriander Powder 1 1/2 tsp
  • Red Chili Powder 1/2 tsp (totally optional)
  • Turmeric Powder 1/2 tsp
  • Salt per taste 
  • Canola Oil 2 Tbsp
  • Bay Leaf 2 large

Directions:

  • Preheat oven to 350 degrees. 
  • Spread the Cauliflower Florets on a cookie sheet.
  • In a small sauce pan, heat oil. Once warm, reduce the the flame to low and add the Cumin seeds. Let them Crackle.
  • Add the spices one after the other except Bay Leaf and Salt.
  • let the spices cook for 15 seconds, remove from heat.
  • Slowly pour this Spiced oil over the Cauliflower. Rub the Oil to make sure all the florets are covered. If you are using hands, if possible, wear disposable gloves so the Chili Powder won’t get into your eyes later.
  • Place it in the oven and bake for 25 minutes. Keep a watch after 20 minutes. 

Healthy Chana Daal with Tomatoes

D1When I started this blog, initially my vision was only to share the recipes without paying much attention to what goes into it. I believed in working out to burn the calories. I was not the one for dieting and I didn’t pay too much attention to what I was eating. Over the time as I grow older and my children are growing up I realize that my family not only needs to eat fresh and seasonal food but I also need to pay attention to how healthy our food is. I made little changes in our diet which really have been showing the difference in terms of how much more energy I have and how focused I stay on the tasks at hand. Although the kids still eat as many carbs as they like, me and my husband are changing our carb-heavy dinners. We eat dinner sometimes fairly late and eating a lot of carbs at that time was starting to take its toll. I came across this Daal preparation in one of my favorite books, Madhur Jaffrey’s Vegetarian. Her version is more spicy so I toned it down and changed the recipe around so it can be eaten without the side a Rice thus avoiding the starch. So if you feel like eating Indian food but are not willing to compromise on your low carb diet, this is the recipe for you. Continue reading

Ragda Pattice – White Peas with Potato Fritters – Indian Street Food

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I don’t recall exactly when was the first time I had Ragda Patties but I think it was during one of our yearly summer vacations to our Grandparents house. There is one park that was close to my Grandparents house where the street vendors sold this yummy and spicy street food. When you think of a park in U.S., you think of may be an ice Cream truck but if you think of a park in Indian city, you think of all chaat items plus Ice cream. All the vendors shouting over the traffic noise to convince you how their item is the best in the city. When I had never visited U.S., I never realized how much I would miss these scenes but now after spending 15 years here, I miss it so much that I play the scene often in my mind’s eye and decide which vendor I will be visiting first when I am back to my beloved city of Pune. 

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Banarasi Aloo

Valentine’s frenzy is over in all the blogs by now. Everyone is probably thinking about Easter already but I am enjoying the warmish weather that is blessing the land of Midwest these days. The upcoming week-end is promising to be a whopper 61. I can’t stop thinking about the activities I should plan. Oh, but wait, I think I might be working though since I am on call this week-end. Bummer. Neverthless, it would be nice out and I am sure we would get in a trip to the park for sure.

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Lima Bean Curry

I have always been posting recipes on the blog that are somewhat different than what my friends usually make at home. Thinking that my readers are just like my friends. The other day though one of my friends mentioned that she usually doesn’t try the recipes that are out of her comfort zone or they sound different and difficult. I realized then, a lot of my readers may be looking for Indian recipes too. They are probably looking to see some recipes from scratch or maybe they are looking for some variation. Or it’s possible that they have family members that are demanding a twist to their usual recipe. I will, my friends, try to post some Indian recipes that I usually make at home. Some of them are made in a slow cooker and some not.

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When I was in India , I had never heard of or eaten Lima beans. I am sure they exist somewhere in India but I just never had it. When I came to US, I was faced with limited number of vegetables and an ever present question of what to make for lunch/dinner. Slowly I started exploring the frozen section of the grocery store. One of my favorite finds was Lima Beans. I have made warm comforting soup with it and Indian Bean curry with it. Both equally delicious. The beans I feel are somewhat fragile. To be handled with care when marrying them with spices. They are very delicate in flavor . Too spicy and they lose their identity. The recipe below is just as fine as the beans. It’s not too spicy so if you are looking for something that goes with another spicy dish, this one is for you.

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Ingredients:

  • Lima Beans 2 cups (I used frozen – it can be found in most grocery stores)
  • Onion 1 medium chopped 
  • Tomatoes 1 1/2 medium chopped
  • Coconut milk 1 can
  • Garlic Ginger paste 1/2 tsp
  • Mustard seeds 1/8th tsp
  • Asafoetida a pinch
  • Turmeric 1/8th tsp
  • Red Chile powder 1/4th 
  • Coriander powder 1 tsp
  • Honey 1 tsp
  • Tamarind paste 1/8th tsp (if your tamarind paste is not strong increase the amount)
  • Coconut grated 1/4 cup
  • Cilantro (optional)
  • Oil 1 1/2 tsp
  • Vegetable stock 1 cup (optional)

Directions:

  • Cut Onion and Tomatoes separately and keep aside.
  • Make Ginger Garlic paste if you do not have it premade.
  • In a medium to large saucepan, heat oil on medium flame.
  • Add Mustard seeds and let them crackle.
  • Add Asafetida and Onion. Let Onion cook until translucent. If it starts turning brown, add a drop of water.
  • Add Turmeric and Ginger-Garlic paste and let cook for another 30 seconds.
  • Add Red Chile powder, Coriander powder and Honey. Let cook for another minute or so while stirring frequently.
  • Add the tomatoes and cook for couple of minutes.
  • Add Lima Beans and saute for 3-4 minutes.
  • Add the Vegetable stock or water if you do not have Vegetable stock. Let it come to a boil and them reduce to simmer. Let simmer for 10 minutes.
  • Add Coconut Milk, Grated coconut, Honey and Tamarind paste.
  • Let cook while stirring occasionally for another 5-10 minutes or until done.
  • Garnish with Cilantro and some more grated coconut if desired.
  • Serve with Roti or Rice.

Enjoy.

 

Couscous Salad with Mango and Red Pepper

Happy Summer Solstice.  What else could I be posting today other than a wonderful and filling salad to enjoy on a cool summer night.

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Ingredients:
  • Couscous 1 cup unprepared
  • Mango 1 peeled and cut into small pieces
  • Red Pepper 1 medium cut into small pieces
  • Red onion ½ cut into small pieces
  • Green onion 2 branches cut small
  • Boiled water to make Couscous
  • Salt per taste
  • Pepper per taste

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For the dressing

  • Balsamic Vinegar 3Tbsp
  • Olive Oil 2 Tbsp
  • Honey 2 Tbsp
  • Yellow Mustard 1/2tsp
  • Chili flakes (optional)

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Directions:
  • Prepare Couscous as per package instructions. Usually you have to boil the water, turn off the heat and add Couscous. Let it sit for 5 to 10 minutes and separate it out with a fork.
  • Mix all the Salad ingredients in a large bowl.
  • Mix all Dressing ingredients in a small bowl and whisk it to mix properly. It is essential that you use very good Balsamic Vinegar. The taste will substantially be different depending on what Vinegar you used.
  • Pour the dressing over Salad and mix just before serving.

Enjoy !!

xoxo

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How to make Maharashtrian Daal in slow cooker

Don’t you get slightly overwhelmed on the week-ends when you make breakfast and lunch then have to take the kids out to the Beach or a Birthday party and then come home and cook dinner? I certainly do. The best thing to do on those days, start something in your slow cooker before stepping out of the house. That way you have at least a portion of the meal ready when you are back. This daal is perfect  for the kids. It is full of flavor and not too spicy. When I am back from day’s excursion, all I have to do is make quick rice in pressure cooker and kids are ready to be fed. I can make something more for hubs and me later in the evening.

Sometimes, I delay the start time for the slow cooker and make this for week-night so it’s ready when I am back from office with hungry kids in tow.

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Ingredients:

  • Toor Daal 1 cup
  • Goda Masala 1 tsp
  • Jaggery 1 tsp
  • Mustadr seeds black ½ tsp
  • Turmeric powder 1/4 tsp
  • Asafoetida 1/8 tsp
  • Curry Leaves about 4
  • Tamarind concentrate a dash or tamarind piece about 1 inch
  • Green chilies 1 large deseeded and cut in small pieces
  • Oil/Ghee 1 Tbsp
  • Salt per taste
  • Water 4 ½ cups
  • Grated Coconut 1 Tbsp (optional)
  • Coriander leaves for garnish (optional)

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Directions

  • Wash Toor daal 2 -3 times and place it in slow cooker.
  • If you are using Instapot, turn on the sauté function and sauté while you prepare tempering.
  • In a tempering vessel or any other small container which can handle high heat, heat oil/ghee.
  • When oil is hot, add Mustard seeds and Asafetida and wait for 10 seconds while the seeds sputter.
  • Add Curry leaves and Turmeric. Remove from heat.
  • Add this mixture to the Daal in slow cooker and mix well.
  • Add Water, Goda Masala, Jaggery, tamarind, salt and Grated coconut to the Daal.
  • Add the water.
  • Turn on slow cooker and cook for 3 hours on high setting. Alternatively cook for 5 hours on Low setting.

I made it in 3 hours on high setting.

When ready to serve, garnish with Coriander and Enjoy.

xoxo

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