Mexican Fiesta - Beans & Rice With Vegetable Stir Fry, Guacamole & Fresh Tomato Salsa

Know What U Eat: HAPPY CINCO DE MAYO !!!!!!!    Mexican lunch/dinner/snack idea's are always appreciated in my family, as it contributes food from almost all groups, fresh, very healthy & yummy.In the platter here, I have Guacamole dip for those crunchy whole corn chips, mix vegetable stir fry, rice with beans and favorite tomato/fruit salsa..About the whole recipe, although it doesn't take too much of time to make all of these in a single day session, some of them could be pre-made and stored in refrigerator. Its not exactly what we get in Chipotle, the famous Mexican grill, but its homemade, fresh and very much similar to its Burrito bowl, unless you like a scoop of everything in here wrapped up warm in your favorite tortilla, which we all love to eat whenever we decide to eat out now a days. For now enjoy this Mexican Fiesta..
Ingredients:
4 ripe hass Avocado's
1/2 C Fresh Cilantro, chopped
Juice of one lemon/lime
Salt & Pepper to taste


Method:
1.  Mash three riped avocado's, with a fork, add lemon juice, cilantro, salt - pepper mix everything, and keep it aside.
2.  Now dice the remaining avacado and add in above mixture..its thats simple. Enjoy!!


Note: 
1. Always choose greenish black riped hass avacado variety to make this dip.
2. This dip is always prepared fresh...Avcoado gets easily oxidized in contact with air..to avoid its browning make sure you add enough lemon juice.


Tomato Salsa: (For picture visit here)


Ingredients:
4 C Fresh Ripe wine tomatoes
1 Onion, red or yellow
1/2 C Fresh Cilantro, chopped
3 small Indian green chili OR 1 jalapeno pepper,chopped
1/2 tsp red chili powder OR 1/4 tsp Black pepper powder
2 pinches of Sugar
Salt to taste
2 Tbsp Rice wine Vinegar / fresh lime juice


Method:
1.  Throw onions, green chillies, and chop in food processor using pulse setting for 3-4 times untill they are evenly chopped. Remember do not make a paste...then put tomatoes, and rest of the ingredients, again chop evenly using pulse. to keep it chunky.


Mexican Rice:(For picture visit here)


Ingredients For Mexican Rice
1 cup cooked Basmati or Thick Variety Rice
1/2 cup black/red beans cooked
1/2 cup jullian or chopped bell pepper
1/2 cup yellow corn (fresh or frozen)
1/2 teaspoon green chilli-ginger paste
1/2 teaspoons chilli-garlic sauce
1Tbsp Taco Seasoning Mix
** Salt acc.to taste


For the tempering
1 tablespoon oil or butter
1/2 teaspoon cumin seeds


For the garnish
1 tablespoon chopped coriander.


Method to make Mexican Rice.
1. Make the rice, Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
2. Melt the butter in a medium saucepan with a tight-fitting lid, over medium heat.
3. Add cumin seeds, as it becomes toasted and fragrant,in about 30secs add the green chilli-ginger paste,chilli-garlic sauce , then add black/red beans,bell pepper,corn,rice,and then add salt & taco seasoning mix.
4. Mix all together quickly & lower down the flame.Set aside.


Vegetable Stir Fry: (For picture visit here)


Ingredients:
1/2 C Diced Paneer / Tofu
4 C Mix Vegetables (Carrot,Brocolli,Zucchini,Cauliflower, Water Chestnuts,Bell peppers, Yellow Corn,Baby Corn) Washed & Diced in similar pieces.


For Seasoning:
1 Tbsp (EVOO) Olive Oil
3 tsp Sesame Seeds
1 tsp Dried Coriander Pwd
1 tsp Turmeric Pwd (optional)
3 tsp Taco Seasoning Mix
1 tsp red chilli flakes (optional)
Salt to taste


Method:
1. Heat oil in large non- stick skillet / kadhai.
2. Add all the vegetables, now add sesame seeds & toss it well, then add all the seasonings except salt. Put the flame on high and cook it for 5 - 6 mins for that crunch needed in this recipe, you can cook more if desired.
3. Add salt.
4. Mix it very well. Serve Hot. I would just eat them alone.....Works great as a side dish with Plain Rice / Indian flat bread / or with any other main course.


Sending it to Joyful Eating Whilst Travelling, event hosted by Jagruti.

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Mutter Paneer Masala | Lowfat | Restaurant Style

Know What You Eat: Have you made anything from scratch that you normally bought premade? Was it worth the effort and cost savings? Making cheese from scratch was really easy, there’s nothing technical about adding vinegar or lime juice to boiling milk and letting it separate, tie and for an hour and paneer is ready. As I continued to visit many other blogs including non-Indian bloggers, I heard them raving about paneer and was totally zapped looking at their step by step presentation with such big and beautiful pictures, it inspired me so very much, I quickly ran into the kitchen and made this authentic, smooth, creamy, soft, silk like taste and texture HIT paneer in bulk, and stock it for later use..Of that Mutter Paneer Masala was the latest creation last week in my kitchen using the SUPER HIT how to make paneer recipe. And here I am to share with you guys..Though it contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. Paneer, unlike other cheeses, has not been matured and it is rather bland. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapattis or can be used to cook dals.

Recipe: Mutter Paneer Masala | Lowfat | Restaurant Style

Serves: 4                   Cooking time: about 25 minutes                    Preparation Time: 15 minutes 

Ingredients

• 2 C Fresh Paneer cubes (Readymade or Homemade)
• 1/2 C Fresh frozen peas, boiled
• 4 Tomatoes,chopped (choose red ripe tomatoes)
• 2 Onions, chopped
• 1 inch Ginger, grated
• 4-5 Garlic Cloves,chopped
• 2-3 Green Chillies, chopped
• 1/2 tsp Turmeric powder
• Cinnamon – 1 inch stick, broken into halves
• 3 Cloves
• 2 Pods Cardamom
• 4-5 Blackpepper corns, whole
• 1 -1/2 tsp Coriander seeds, whole
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Garam Masala powder
• 2 Tbsp Coriander leaves, chopped 
• 1/2 C Yogurt
• 1/4 C Lowfat Milk OR Light Cream | Half & Half (optional)
• 2 Tbsp Olive Oil | Cooking Oil
• Salt to taste
• 1 tsp Sugar (optional)
• 1 Tbsp Kasoori Methi

Preparation

• Soak paneer cubes into lukewarm water for about 15 minutes. This process makes the paneer even soft.
• Dry roast cinnamon, whole pepper corns, cloves, cardamom, cumin seeds, coriander seeds, as the aroma starts to linger, take it off the heat, let it cool a while and powder it in a coffee grinder. Keep it aside.
• Heat 1 Tbsp of oil in a wok, add chopped onions, garlic, ginger, and cook until golden brown, then add chopped tomatoes. Cook for another 5 mins. Switch off the gas. Let it cool and blend it in a blender and sieve it if needed for smooth texture.
• In the same wok heat 1 Tbsp of Oil, add this puree, and dry roasted powder, and sauté it until you see oil separates from the gravy, and it thickens, use little water if you think the gravy is too thick.
• To this gravy add boiled peas, along with salt, sugar, rest of powder ingredients and yogurt. Mix it thoroughly and again let it cook for another 3-4 mins.
• Now add squeezed paneer cubes in this gravy and stir it without breaking paneer pieces. Simmer for 5 minutes.
• Once cooked, add light cream, or half and half along with palm pressed kasoori methi.
• Garnish with chopped coriander leaves and serve hot with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka OR desired bread.

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Mughlai Malai Kofta Curry

Know What U Eat: Malai Kofta- A very well known Mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially Mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods: low-fat version by baking kofta's in the oven, also the original version of deep-frying them, and cooking it in heavy cream.

Cooking Time: 45 mins

Servings: 4

Ingredients for Koftas:

4 - 5 Medium Potatoes, boiled-peeled-grated

2 Thai Green chilies, finely chopped

1/2 C Paneer (cottage cheese), grated

1/2 C Carrot & Peas, partially boiled & squeezed to remove excess water

1/4 C Fresh Cilantro, finely chopped

1/4 C Cornflour/ cornstarch 

1/4 C Golden Raisins + Chopped Cashew

Salt to taste

Oil for Deep Fry / Spray to bake,

Gravy:

3 medium Onions,

1 C Tomato puree

1/4 C Paneer, grated

1 Tbsp, Ginger paste

1 Tbsp, Garlic Paste

2 Green Chillies, finely chopped

1 tsp Coriander powder

1 tsp.Cmin powder

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

1 tsp Shah Jeera

1 tsp Garam Masala

1/2 C Fresh Cream / Half & Half

2 % Milk, as needed

Salt to taste

1 tsp Sugar to taste

Oil 3 tablespoons

Mehtod:

1.  Boil the potatoes, cool, peel and grate them. 

2.  Grate paneer. 

3. Wash all green chilies, deseed and chop them finely. 

4.  Peel carrots, grate them, add peas and some water, boil them in the microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.

5. Peel onions cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.

6. In a bowl, mix mashed potatoes, paneer, some chopped green chilies, boiled carrot-peas, corn flour, and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.

OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wrapped with aluminum foil, for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slightly brown on one side.

7. On the other side heat oil in a kadhai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chilies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.

8. Add tomato puree and red chili powder and cook on medium flame until oil separates from the gravy. 

9. Add half& half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 

10. Stir in fresh cream and garam masala powder. 

11. Gently put all of these koftas's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

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Paneer Corn Methi Masala

Know What You Eat: While it might sound surprising to some people who are used to thinking about corn as a plain, staple food, or a snack food, or a summertime party food, corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant and digestive present in the fiber. This recipe isnt new, as everyone has their own way of cooking when it comes to paneer or corn, but it indeed is different for its combo with "Methi" fenugreek leaves, yes addition of methi brings out its exotic flavor and aroma. Methi is a very good source of iron. That is why fenugreek, both its seeds and leaves are considered medicinal for curing anemia. Try this one, I am sure you will like it.

Ingredients

• 2 C Sweet Corn.(Fresh / Frozen)
• 1 C Paneer.(cubed)
• 1 Bunch Methi Leaves, washed and chopped
• 3 Tsp Garam Masala
• 4 Tomatoes, finely chopped / 1- 8oz tomato puree
• 1/2 C Yogurt
• 4 Tbsp Fresh cream(tinned)
• Few Coriander leaves, chopped
• 3  Dry red chillies
• 3 Tsps green chilly paste
• 2 Tsps cumin seeds
• 2 Tbsps butter / Olive Oil
• 1 tbsp ginger,garlic paste
• Salt & or sugar to taste

Directions

1. Grind green chilli, ginger, garlic if using whole. 
2. Grind tomatoes if using fresh..
3. Heat Olive oil, add cumin and red chillies,when they splutter,add ginger-garlic& chilli paste, chopped methi leaves. Cook for 5 mins and reduce the heat, now add tomato puree, salt and garam masala.
4. Braise the paste on  medium heat for 10 mins.
5. Now add yogurt and mix it well.
6. Add paneer, and corn cook until thick.
7. Add fresh cream.
8. Cook for another 5 mins
9. Garnish with coriander leaves and sliced onions
10. Serve with hot Rotis or Rice

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Fansi Dhokli Nu Shaak | (Green Beans & Dumplings Curry) Gujarati Recipe

Know What You Eat: Green Beans & Dumplings curry is very popular curry in Gujarat. Dhoklis are nothing but dumplings made of various flours, which add body to subzis and enhance their taste. While dhoklis are traditionally made with besan, you can also exercise your discretion and choose other flours. Fansi dhokli is one such recipe that makes smart use of dhoklis, combining them with the goodness of french beans. When making dhokli, remember to one or two dhoklis to see if they turn out soft. Then add the remaining ones.
Ajwain (Bishops Weed) in this recipe add lovely flavor and acts as good appetizer, laxative. It is used as effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment of ascites, abdominal tumor, abdominal pain etc.
Green Beans / String Beans, are Fat free, sodium free; cholesterol free; low calorie; good source of fiber; good source of vitamin C.Addition of Dhokli adds the protein content in this recipe. Here's how I made it.

                         Preparation Time: 15 mins Cooking Time: 20 mins Makes 2 servings

Ingredients:

For The Dhoklis

• 1 1/2 Tbsp Chickpea flour (besan) 
• 1/2 Tbsp whole wheat flour
• 1/4 tsp red chilli powder
• 1/8 tsp Turmeric powder
• 1/8 tsp Aasafoetida powder
• 1 pinch Carom seeds (ajwain)
• 1/4 tsp oil
• Salt to taste
• Water as required

Other Ingredients:

• 1 C chopped french beans
• 1 tsp oil
• 1/2 tsp Carom seeds (ajwain)
• 1/8 tsp Asafoetida (hing)
• 1/4 tsp Chilli powder
• a pinch Sugar / Jaggery
• salt to taste

For The Garnish
1/2 tbsp Cilantro, chopped

Method:
For the Dhoklis

1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
2. Divide the dough into 30 to 35 small equal portions. Press each portion with your thumb to make a uniform circular mini disks (dhokli). Keep aside.

Preparation:

1. Heat the oil in a non-stick kadhai / wok add the carom seeds and Asafoetida and sauté for a few seconds.
2. Add the french beans, 1 cup of water, chilli powder, sugar and salt and cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally.
3. Add the Dhoklis and simmer for another 10 to 12 minutes, while stirring occasionally.
4. Serve hot garnished with chopped Cilantro.

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Dum Aloo Kashmiri

Know What You Eat: This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices. This is the easier and more flavorful version, ready in minimal time.

Ingredients:

• 1 lb baby potatoes (or any small potatoes)
• 1-1/2 C Tomato Puree
• 1 tsp cumin seeds roasted gently and ground into a powder
• 1 tsp garam masala
• 3-4 Kashmiri red chilies roasted and powdered
• 2 1/2 C fresh yogurt (must not be sour)
• 2 Tbsp Cashew powder
• 1 Tbsp Coriander seeds
• 1 tsp Ginger-garlic paste
• 1 Tbsp fennel/aniseed powder
• 1/2 tsp cardamom powder
• 2 tsp chaat masala
• 4 Tbsps canola oil
• 6 cloves roasted and powdered
• A pinch of Asafoetida
• Cooking  spray to bake the potatoes
• Salt to taste
• Sugar to taste

Preparation:

• Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes
• Preheat oven. Arrange them on a baking sheet, spray vegetable oil, sprinkle salt, and chaat masala. Bake it for 15 mins on 300F. Keep aside.
• Mix the yogurt, Kashmiri chili, ginger-garlic paste, cardamom, garam masala, coriander, cumin and fennel powders. Add the potatoes, salt, and sugar if required to this mix and keep aside.
• Heat oil in another pan on a medium flame.
• Add clove powder, asafoetida cashew powder and tomato puree, mix well. add water if needed and bring to a boil.
• Now add potato-yogurt mix, stir thoroughly and cover.
• Cook the whole curry in a slow cooker. OR Put on the stove, cook on a low flame for 15-20 minutes.
• Serve hot with Chapatis (Indian flatbread) or Naan (Tandoor-roasted Indian flatbread).

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Mixed Pepper Stir Fry - Super Quick

Know What You Eat: Bell pepper contains impressive list of plant nutrients that are known to have disease preventing and health promoting properties. Fresh bell peppers, red or green, are rich source of vitamin-C. This vitamin is especially concentrated in red peppers in highest levels. 100 g fresh red pepper provide about 127.7 mcg or about 213% of RDA. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
Storage: Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for approximately 7-10 days. . Because bell peppers need to still well hydrated and are very sensitive to moisture loss, I further recommend that you include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Very easy and super quick to assemble this spicy tangy curry in minutes.

        Mixed Pepper Stir Fry 

Preparation time: 5 min                Cook time: 10 min                 Serves: 2

Ingredients

• 2 C Mixed Peppers, diced (Green, Yellow, Red)
• 1 medium Potato OR Plantain, diced
• 1 medium Red Onion, diced 
• 1 Tbsp Sesame seeds
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1-1/2 Tbsp Olive Oil
• 1/4 tsp Paprika
• 1/2 tsp Coriander Cumin Powder
• 1 Tbsp Lemon Juice
• 1/4 tsp Brown Sugar
• Salt to taste

Method

• Dice peppers, potato, onion and keep it aside.
• In a wok, heat olive oil, add mustard seeds, let it splutter. Now add cumin seeds, sesame seeds, potato and let it cook until the potatoes are done partially | semi cooked.
• Then add onions and mixed peppers and cook until done while add along coriander cumin powder, salt, sugar, lemon juice and paprika according the the recipe or adjust to your taste.
• Serve it with hot Multigrain Rotis.

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Palak Paneer - Cottage Cheese in Spinach Gravy

Know What you eat: We all know it's a high iron, protein & calcium-rich dish, apart from that relationship between risk of prostate cancer and vegetable intake-including the vegetables spinach, broccoli, cauliflower, cabbage, Brussels sprouts, mustard greens, turnip greens, collards, and kale-only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer. However, we know that certain unique anti-cancer carotenoids-called epoxyxanthophylls-are plentiful in spinach. So What should be the healthiest way of cooking spinach?? Scroll down. Check Dal Makhani as a side dish, goes well this.

Ingredients:
2 Bunches Spinach (washed, fresh)
200 gm Homemade/store bought Paneer (Indian cheese)

For Gravy:
1 tbsp oil
1 large onions
1 large tomato
1/2" Ginger
 6 Cloves Garlic
3 Green chillies

Condiments:
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp dry fenugreek leaves powder (Kasoori methi)
1 pinch turmeric
1 tsp red chilly powder
3 piece cloves
3"stick cinnamon
2 pinches of cardamom powder
1 tsp Sugar (optional)
3 tbsp oil
1/2 C Half& Half/ whole milk / 1 Tbsp heavy cream
Salt to taste

Directions:
1. Clean and wash spinach and immerse in boiling water for 2 min, let it cool and blend it in a blender.Keep aside.
2. On the other side, heat oil in a deep pan, add cloves, cinnamon stick, then add onions and fry until golden brown. Remove cinnamon stick at this point.
3. Add ginger garlic, tomato, turmeric, red chilly powder, coriander-cumin powder, crush kasoori(dry fenugreek leaves) between your palms and add. Mix it well. Let it cool and blend this the blender too for that silky, creamy texture.
4. Add spinach gravy, that you kept aside and cook till you see the oil oozes out.
5. Cut paneer into desirable pieces, add to the gravy and simmer in for few mins.
6. Once done top with half& half/heavy cream (optional).

The Healthiest Way of Cooking Spinach
Spinach is only one of three vegetables we recommend boiling to free up acids and allow them to leach into the boiling water; this brings out a sweeter taste from the spinach. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content.

Use a large pot (3 quarts) with lots of water and bring to a rapid boil. Add spinach to the boiling water and boil for 1 minute. Begin timing as soon as you place the spinach in the pot if you are using 1 pound or less of spinach. If you are cooking larger quantities of spinach bring the water back to a boil before beginning timing the 1 minute. Do not cover the pot when cooking spinach. Leaving the pot uncovered helps to release more of the acids with the rising steam. Research has shown that the boiling of spinach in large amounts of water helps decrease the oxalic acid content by as much as 50%.
Remove spinach from the pot, press out liquid with a fork, and use it for gravy or as desirable.

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Beetroot Sambar - Split Pigeon Peas & Vegetable Stew

Know What U Eat: Toor Dal is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein and Copper, and a very good source of Dietary Fiber, Folate and Manganese. One unusual benefit of beet root is getting rid of dandruff???? Yes, make a decoction of beetroot and mix it with some vinegar. Now apply this mixture on your scalp and this will help you to get rid of dandruff..Right now, enjoy this regular toor dal sambar with something unique.- beet root..which gives nice color, taste, nutrition benefits good with idli, dosa, rice,uthapam etc..

Cooking Time : 20 min.

Preparation Time : 20 min.

Serves 2 to 4.

Ingredients: For the sambar
1 C Toovar dal (split pigeon-pea)
1 Tomato, chopped
1 Onion, chopped
2 Cloves Garlic, chopped
1 C Bottlegourd,(doodhi) cubed
4 small frozen drumstick
1 medium beetroot, peeled and cubed
1 Carrot, peeled and cubed
1 tablespoon tamarind pulp
2 tsp Jaggery (optional)
1/4 C Fresh Cilantro, chopped
salt to taste


For the sambhar masala : I picked up Tarla Dalal's recipe.
 6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil


For the tempering:
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil


How to make Sambar Masala:
1. Heat the oil and roast all the ingredients for the sambhar masala in it.
2. Grind to a fine paste in a blender using a little water. Keep aside. (you can dry roast, and then grind into powder too, for later use)





How to make Sambar:
1. Wash and pressure cook the dal, in one pot, and tomato, onion, beetroot, carrot, drumstick with 2 cups of water, in another pot in a pressure cooker, upto 3 whistles.
2. Then add the tamarind pulp, jaggery, sambar masala, salt, chopped cilantro, and 4 cups of water and bring to a boil.
3. Prepare the tempering by heating the oil and frying the mustard seeds, garlic, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
4. Serve hot with Idli/Rice/Dosa/Vada..

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Stuffed Eggplant - "Bharwa Baingan"

Know What U Eat: Eggplant a Brain Food ??? In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin. Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Other health benefits include; type 2 diabetes management, cholesterol lowering and cancer prevention.

There's a huge list of ingredients to make this super delicious eggplant..everybody's favorite at my home..but all the efforts worth it. Always choose tender baby eggplants..for the authentic taste of this special recipe. For now Enjoy this stuffed eggplant, which also takes part in Vegetable Marathon- Eggplant, event hosted at Anita's Kitchen

Ingredients:

6 baby eggplants washed, stalk trimmed and partially slit into quarters
2 medium, Potatoes, boiled-peeled- diced into big cubes (optional)
3 Tbsp Roasted Bengal gram flour
3 Tbsp Roasted Peanut, coarsely powdered
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2-1 tsp red chilli powder
3 Tbsp grated dessicated coconut
1 tsp very finely chopped garlic
1 tsp Amchur powder
1 tsp sesame seeds
3/4 tsp black mustard seeds
1/4 tsp cumin seeds
3 pinches of Asafoetida
Salt to taste
4-5 tbsps olive/canola oil
Fresh chopped coriander to garnish



Method:

1.To roasted gram-flour, add peanut powder,coriander, cumin, turmeric, red chilli powders,amchur, sesame seeds, asafoetida, chopped garlic, coconut and chopped garlic in a bowl. Mix well.

2. Fill the slits in the eggplants with this spice mixture. Keep aside. Do not worry if the mixture is still left. Its always used in the curry.

3. In a pressure cooker, add diced potatoes eggplants and cook for upto 3 whistles. Once cool remove. 

4. Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, cumin seeds, asafoetida and cook till spluttering stops. Now add these eggplants and gently stir.Add the left over spice mixture. Cover & cook till the eggplants are done. Stir occasionally but do it gently to avoid knocking the filling out of the eggplants. 

5. You will get a dry curry which can be served with your favorite dal (lentil soup) & basmati rice. Enjoy!!

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Easy Veggie Mediterranean Multigrain Wrap/Pinwheels

Re-post ....This particular pinwheels starters were super hit, infact one of my cousin skipped the following dinner, he was so much in love with these very easy super quick healthy wraps...I mean just guess whats the dinner when you have such fancy wraps to hog around...lol...Wraps or Pinwheels ...you can make either of it..Its an excellent after school / anytime healthy snack, here's how I made it.

Preparation time: 10 mins
Cooking time: 7-10 mins
Serves: 2




Ingredients:
4 Multi-grain Flour tortillas (no lard)
2 C Cabbage, shredded
1 C Carrot, shredded
1/2 C Bell pepper, thinly sliced
1 red onion, thinly sliced
2 Tbsp Pomegranate 
2 Tbsp fresh/canned pineapple, diced small
1 C Greek Yogurt 
1 Tbsp Hummus ( sundried tomato flavored)
2 tsp Tahini sauce 
1 Tbsp feta cheese, any flavor (rennet free)
1 Tbsp salad dressing of your choice (I used vinegar + olive oil + dried red chili flakes)
Salt & freshly crushed pepper to taste



Method:
1.  Tie yogurt in a muslin cloth to remove excess water. Once done, in a bowl mix in cabbage, carrot, bell pepper, onion, pomegranate, pineapple, tahini sauce, feta cheese, salad dressing, salt & pepper, and yogurt...mix it very well..
2.  On a hot griddle, roast multigrain flour tortillas, both sides, with or without butter / olive oil...I did not used either of it, still tastes very well..remove from griddle and place it in a plate.....Now apply hummus evenly on this tortilla, along with good quantity of easy veggie mixture you just prepared. Roll it nice & enjoy it warm or cold....You could also cut it into pinwheels..for awesome starters in a party. see the picture.

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Jain Shahi Paneer

Jain Shahi Paneer is one of the easiest paneer dish I make for my kids whenever they demand for paneer, they just love to eat...I served them with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka as it also goes very well with Naan, Roti & Rice.

What is Paneer ?

Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern andSoutheast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet (which may be derived from animal, plant, fungal, and microbial sources) as the coagulation agent. Paneer is completely lacto-vegetarian and is a source of protein for Vegetarians. Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.

How to make home made paneer:

For home made, softer paneer, I used 1/2 gallon of milk to 1/4 cup of vinegar, then in a medium pot, bring milk to boil, now slowly add vinegar to this milk while continuoulsly stirring, withing 5-10 seconds, milk should start to seperate from whey, now switch of the stove and let the pot sit for few mins. Take a colander and line it with cheese cloth or thin cotton cloth & place it over a large bowl, pour the above milk in this colander..Now very carefully take all the sides of cloth tie it & hang it for approximately 20 mins, bring it down and fold the cloth over smoothely across paneer. Now place a heavy weight on top for another 10 mins, open the cloth and cut paneer into desired shapes...


Cooking Time - 15-20 mins
Preparation /Marinate Time - 7 hrs

Serves - 4

Ingredients for Shahi Paneer:

250 gms Paneer (cottage cheese)

1 C Bell Pepper (cut in big pieces)

For Marination:

3/4 C beaten, Yogurt

1/2 tsp Garam masala

1/2 Red chilli powder

1/4 tsp Rasoi Magic Brand Shahi Paneer Masala (No Onion No Garlic)

1/4 tsp Amchoor (Dry Mango) Powder

A pinch Salt

For Gravy:

1/2 C Half-n-half or Whole Milk

15oz Tomato Sauce/Puree

1 Tbsp Cashew / Peanut Powder

1 " Chopped, Ginger (optional)

2 Chopped, Green chillies

1/4 tsp Cardamom powder

1-1/2 tsp Rasoi Magic Shahi Paneer Masala (No Onion No Garlic)

1 Tbsp Butter

1/4 tsp sugar taste

1 Tbsp Chopped Coriander / Cilantro

2 tsp Kasoori Methi

Salt to taste

Method:

1.Cut paneer into 2 inches lengthwise & marinate in spicy yogurt, adding all the ingredients mentioned in Marination & set aside for 6-7 hrs in fridge.

2. Heat some butter/oil,add ginger, green chilli, cashew/peanut powder, cardamom & bell-pepper fry for 4-5 minutes.

3. Add tomato sauce/puree and cook till oil starts seperating, now add marinated yogurt and cook for another 5 -7 minutes.

4. Add shahi paneer masala, once it starts to boil, add half-half, Kasoori Methi (rubbed between palms), sugar, salt to taste. OR you could also, before serving, heat gravy, add milk and paneer pieces and boil for 5 minutes.

5. Garnish with chopped coriander and grated paneer. 

Other Paneer Delicacies:

1. Lowfat Mutter Paneer Masala | Restaurant Style 
2. Palak Paneer - Cottage Cheese in Spinach Gravy 
3. Paneer Bhurji
4. Mughlai Malai Kofta Curry  
5. Jain Shahi Paneer 

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Roasted Lentil Vegetable & Fruit Fusion Salad/Snack

Know What U Eat: Because of its low glycemic index channa dal is very good for people with diabetes, and its power packed with protein for all. In all just the right food for summer lethargy. This goes to Susan's MLLA23 event.. & to Funandfood cafe for Magic Bullet Recipe contest.

It requires a great deal of patience (specially with kids) a little creativity, and a constant thinking process for varieties one can make from one single food group. Lately we are hooked up with roasted channa dal, moongdal (lentils) namkeen available ready-made in the market, the same which we get in deepfried version as well, from one of the well known brand. And we all know its a good anytime snack with/without tea. Here's the twist, to make it more nutritious, eye-appealing and less time consuming quick after school crunchy snack for my kids, I added sprouts, diced apples, grapes, tomatoes, and a variety of other things to make it zesty and extremely yummy and super nutritious. Imagine this along with a glass of fresh fruit juice (orange-pineapple-strawberry) with a secret ingredient coming soon in my next post.

Ingredients:

1 C Roasted channa dal (available in Indian grocery store)

1 C Roasted moong dal

1 small red onion, diced

1 small cucumber, diced

1 tomato, diced

1 carrot, diced

1 C of mixed fresh fruits ( apple, grapes, pomegranate, pineapple)

Hand-full of sprouts

Some Cilantro, chopped

Lemon juice, acc. to taste

1 tsp of Chaat masala powder

1/4 tsp of red chilli powder (optional)

Method:

1. Chop all the veggies and fruits and keep it ready.

2. In a large mixing bowl, add roasted dals (lentils), and add these veggies and fruits along with sprouts, cilantro, lemon juice, chaat masala, red chilli powder, and toss it very well.

3. Serve in individual bowls immediately.

Note: These readymade roasted dal are already spiced with red chilli powder & salt so

add them only if needed.

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DABELI - A traditional Gujarati Street Snack

This super yummy-spicy-tangy snack is traditionally sold on the streets of Gujarat. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev (optional). Pomegranate, can be easily replaced by black / green grapes cut into small pieces. Great as a side dish, starters, picnics, or a meal in itself. This snack is generally done on pav (bun), but I usually opt for a healthier version for my family, so I choose Whole Wheat Italian Bread, similarly potatoes can be easily replaced by cooking banana (plantain).

Ingredients:

1 Foot Long Wheat Italian Bread / 12 Hamburger buns

1 Onion, chopped 

1/2 C fresh cilantro, chopped 

1/2 C peanuts, roasted 

2 tsp Fresh garlic chutney 

1/2 C fresh pomegranate seeds 

6 tbsp Dates & Tamarind chutney 

Olive oil, for cooking

For Dabeli Masala: (Increase the ratio for bulk preparation, refrigerate in  airtight container)

2 Dry Red chili 

1/2" cinnamon sticks 

1 tsp Coriander seeds 

1/4 tsp Cumin seeds 

2 Cloves

For The Filling: 

1 C boiled and mashed potatoes / cooking banana

2 Tomatoes, finely chopped

A pinch asafetida powder 

2 tbsp Dates & Tamarind Chutney

1/2 tsp Cumin seeds 

2 tbsp Oil 

Salt to taste

How to Serve:

1.  Roast the masala ingredients in a pan for about 2 to 3 minutes.

2.  Grind them to make a fine powder in a coffee grinder, set aside

3.  For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.

4.  Remove them from the heat, combine dates-tamarind chutney and mix well.

5.  Slit wheat itallian bread or hamburger buns in half, and cook them in a using a little olive oil.

6.  Now put 12 equal portion of the filling on the lower half of each bun. OR With the help of a spatula spread the potato mixture on the lower half of itallian bread.

7.  Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 

8.  Sandwich it with the top halves of the burger buns/bread and serve it. Great for picnics too.

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