Be Good To Yourself...

Today has been a chilly day...one of those days where it's wet,damp and just plain cold. I don't want to complain about it too much because, well, there is nothing I can do except make the most of it. As in life!

While driving to work this morning, I had planned my entire day out as I normally do. I don't know what happened around mid day and all of a sudden, the elaborate meal planning and activities didn't appeal to me. All I wanted to do was get home and just sleep off the exhaustion of the last few weeks. I felt a sudden pang of guilt as I mentally crossed off stuff I was still finishing up. Half an hour later, I decided I would just be a little lazy, a little self indulgent and I ended up taking a 45 minute nap when I got home. The nap was exactly what I needed. Surprisingly, I had no phone calls,texts from work or elsewhere to distract me. It was meant to be.
This evening, dinner plans went to hell and I just made do with the ultimate of comfort foods- Grilled Cheese Sandwiches, Tomato Soup and a Salad.

The best part is I don't and didn't  feel guilty! The old me would have felt bad for hours for serving such an effortless meal to the kids. Not today! The kids were happy, bellies full and off they went in their own directions leaving me content. This is a beautiful thing- it's called being good to yourself. 

I always used to sign my posts and hand written letters with "be good to yourself" to my loved ones. I finally took my own advice!
Now onto a good cup of Lemon-Honey tea and some fluff Danielle Steele Novel to finish off the day!

Comments OFF,

-T

From Your Blogs: Green Beans with Coconut (Green Beans Thoran)

French beans or green beans are a favorite of mine, I love them in my soups, stews and curries.
This time though,I wanted to try out a new way of making them. I stumbled upon a South Indian recipe that was so easy and sounded just delicious! So, for a quick supper last week with rotis,  I made some Green Beans with coconut.

Here is the recipe verbatim from the blog "Denufood". 

I didn't add the onions, but the rest was the same, and it was delicious! 

French Beans Bhaji:

Ingredients:

3 cups green beans, chopped

1/2 cup onions, chopped (optional)

1/2 tsp mustard seeds

1 tsp green chilies, chopped

3 –4 curry leaves

1 tbsp oil

1 tbsp grated coconut

pinch of turmeric

salt to taste

1. Heat oil in a pan or skillet

2.Add the mustard seeds, as they crackle, add onion, curry leaves, and green chilies and saute

3. Add the chopped beans and saute for couple of minutes.

4. Add in the turmeric, salt and fresh or frozen grated coconut and keep sautéing for 7 –10 minutes.(I like the beans to be crunchy in this type of recipe so I don’t prefer it cooking with lid covered)

5. Garnish with coconut and the serve as side or with chapati.

Enjoy!

 

Quick Eats: Tomato- Cashew Pilaf

This is a quick fix pilaf, and so filling! I soaked the rice in the morning before I left for the day, and by the time I came back, it was ready to go. All I had to do was saute the veggies and let it cook on its own. This is a great supper time recipe, and a delicious one at that!

Here is the very simple recipe for a very exotic sounding dish!

You will need:

• 2 tablespoons olive oil or any that you use
• 1 red onion,chopped
• 1 cup Basmati rice-soaked in water for an hour or so
• 1/2 can chopped tomatoes OR 1 small can tomato sauce
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon each of turmeric, garam masala, mustard seeds, cumin seeds
• 2 cups water or stock
• Any vegetables of your choice- I used bell peppers and peas.
• Handful of cashews

Soak the rice for at least an hour. Heat the olive oil in a skillet. Add mustard and cumin, and wait till they pop. Add the onion and sautè it until it becomes fragrant. Add the other chopped veggies, the cashews and continue to sautè. This should only take a couple of minutes. Next add the tomatoes,or sauce, whatever you are using, the rest of the spices and water. Stir it all up and bring it to a boil. Reduce the heat and now simmer over low heat for about 45 minutes, or until the rice is tender and fluffy. That's it! Serve hot with a side of your choice.

There are so many variations to this recipe, add veggies, nuts, paneer or even meats of your choice to make it interesting. Omit the tomatoes, and add spinach or mint puree for a gorgeous green pilaf. The taste of Spinach or mint with rice is incredible. Experiment and enjoy!

The way Rajma is supposed to be.......

I came across an article recently on making a very simple Rajma. I was intrigued! Nothing but onions, tomatoes,salt and a little chili powder into the Rajma?? I had to try it out as I read up more on this recipe. I decided to give it a go last night for dinner. I have to say, I woke up craving it....I am SO glad I have leftovers for lunch today! Now, I've made Rajma before, but being a typical Gujju, I have it with parathas instead of rice...which I am sure many would consider blasphemous.

Getting back to the recipe, I think I've found a keeper, I don't think I will be making it with ginger-garlic-masalas at all from now on. This simple recipe does it for me, and yes, it will be accompanied with some jeera or plain basmati rice from now on. I hope you will try this, here is the recipe link once again. try it and you'll be glad you did!

Daily Eats: Yogurt Rice

Do you know that I *love* dahi (yogurt)?? There were days when I could eat fresh homemade dahi by the bowlfuls....with a little roasted jeera on top. All that changed when I found out that according to Ayurvedic principles, Cold,refrigerated yogurt is not advised for females. "Chaas", "Lassi", or diluted yogurt with water is however, acceptable.

So now, instead of having a cold yogurt bowl,  I try and have fresh "chaas" with my meals, I add grated ginger and roasted jeera powder or sometimes, just plain chaat masala to it to make the meal more digestible. Try it and feel the difference yourself sometime.
 
This recipe is made with yogurt and rice,and is totally delicious. You can have this either cold or lukewarm, I had it warm. I also served it with some sweet grapes on the side, it was absolute heaven!

This is what you will need:
1 cup rice - soaked in water for at least 30 mins
2 cups- water
1 tbsp- ghee or oil
1 tsp- mustard seeds
1 tbsp- urad daal
1 large red onion-chopped
curry leaves, green chilies - to taste
1 cup yogurt, mixed with a little bit of water- to your desired consistency
Salt, Sugar-to taste
 Cilantro leaves- chopped., for garnish
Cut Grapes, or pomegranate arils - if desired

Wash and soak the rice for at least 30 minutes or more. In a pan, cook the rice until really soft. You don't want fluffy rice here, it has to be soft. Add more water if required to get the soft consistency.

When the rice is cooked, let it cool for a bit. Then, in a separate pan, add the ghee/oil and let it get hot. Add the mustard seeds and the urad daal along with the curry leaves and green chilies. Stir until it crackles. Add the onions and let them turn pink. Add the cooked rice and stir well. Now add the yogurt.water mixture and mix really well. Season the rice with salt, and some sugar. Garnish with chopped cilantro,grapes or pomegranate. Serve lukewarm or cold with some pickles on the side for a light meal any time.

JFI-Paneer roundup coming up in the next post!

Daily Eats-Methi Puri and Chana Daal....and getting back into shape

I tried something different for supper last week. I made methi pooris, but with whole wheat flour, AND I added yeast to it!! It came out wonderful! I was so pleased, as were K and the kiddos. I think I will make my "bhaturas" this way from now on, not with AP flour, but with whole wheat. Do try it sometime.

Now, I usually don't fry, but I wanted to try it,and am so glad....this is going in my favorite recipe folder!

I also made Chana Daal, and added few slices of zucchini in it at the end to make it a little healthier. I served it with a side of pulao, and it was a wonderful meal to come home to after a LONG day.

I prepped the Methi Poori dough early in the morning so it would rise by supper time. All I did was add a little bit of yeast, some chopped methi leaves, some salt and yogurt to bind into Whole wheat dough. I covered the dough with a warm towel and let the yeast get to work!

I prepared Chana Daal from here, the zucchini were my own addition instead of the capsicum. The pulao was basic, made with some mixed veggies from the freezer and ghee.

Now. another topic, I am slowly getting back into my exercise routine after a gap of a couple of months...I am doing more Yoga and drinking my herbal ayurvedic teas each day to keep my digestive "agni" stoked. If you're wondering what that tea is, its nothing more than some ginger powder, cumin powder, fennel powder simmered in some hot water, I add some lemon at times, along with honey. I drink this each day to keep my metabolism strong, and its worked for me. I realllllllly need to work a bit harder though, I am thinking about running on the treadmill again, wish me luck!

Quick Eats- Potato Masala Sandwich

I loved these sandwiches as a kid! I remember my mom making me these delicious sandwiches on nights when it would be just me, my brother and her....if my dad was traveling overseas or elsewhere on business, I would beg her to make something else for dinner than the usual Indian fare....and she would-because that's what moms do.

These are SO easy, you can also have your kids help you make them.....here's what you need to make these.



Ingredients:

For the Masala Potatoes:

4 boiled potatoes,Ginger-Chili Paste,salt to taste,1 tsp garam masala, 1tsp Aamchoor powder,

1 tbsp finely chopped green coriander leaves/cilantro, 1 onion- chopped finely

1 tbsp oil

1 tsp cumin seeds

mash the potatoes. In a pan, heat the oil, add the cumin and let it sizzle. Add the ginger-chili paste, and the onions along with the coriander leaves. Cook for a couple of minutes, and add the potatoes. Add the rest of the seasonings and stir well. Let it cool and set aside.

Green Chutney:

1 cup Coriander/Cilantro leaves
1-2 green chilies
1 inch piece ginger
1 tsp- cumin seeds
Salt, sugar, lemon juice to taste

Blend all the ingredients and form a paste.

To assemble:

You will need bread slices, butter/margarine to taste

On a piece of bread, spread some chutney on one side, add the cooled potato masala, and place another piece of bread on top. Spread some butter/margarine on both sides and grill till well done! Serve hot with more chutney and ketchup and a hot cuppa tea!

Simple, isn't it??? Now go and make some! :)

Remember to send in JFI-Paneer entries by the end of the month!

Comfort in a bowl: Kaali Daal and Jeera Chawal

This comes really, really close to comfort in a bowl......nothing sounds better on a lazy evening than a bowl of Daal-Chawal, a staple in many Indian homes, I'd say!

Here is a very simple, but a delicious recipe:

You will need:
1 cup of whole urad ( Black Urad)
2-3 tbsp of rajma ( Kidney Beans)

1 jalapeno- chopped
1 red onion- sliced
2-3 garlic cloves
1 knob of ginger-

make a paste of the ginger & garlic.

2 Large tomatoes- chopped or use 1/2 cup tomato sauce ( to your taste)

2 tsp cumin seeds
1 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
½ tsp cardamom powder
1 tbsp of oil
1 tbsp cream (optional) Or Milk
2 pinches of asafoetida
Salt to taste

Method:
- Soak the Urad and Kidney beans (rajma) overnight or at least for 10 hours.
- Cook them separately in a pressure cooker.
- In a pan heat 2 tsp of oil and add the cumin seeds and asafoetida.
- As the seeds begin to pop around, add in the jalapeno,the onions, and the ginger-garlic paste. After 2 mins, add the tomatoes or the sauce. Stir until the oil leaves the sides of the pan.
- Add in the dal and beans with enough water to keep the consistency thick.
- Add salt, turmeric powder, 1 tsp chilli powder, coriander powder and roasted cumin powder.
- Add the garam masala and the cardamom powder along with the cream or milk. Stir well.

Simmer for as long as you can, either on low heat or in the slow cooker, your choice. The taste is worth the wait! Serve hot with Jeera rice or plain rice.

Jeera Chawal:

This is so easy.....but here's the recipe for the newbie cooks out there!

1 cup- your favorite Basmati rice
1 tsp- Ghee
1 tsp- Cumin Seeds
Salt to taste

Soak the rice for at least an hour. In a pan, heat the ghee and add the cumin seeds. When it pops, add the rice and salt, stir. Add around 2.5 cups of water and cook. When the rice is done, drain the rice along with the water and pour some cold water over it to get it really nice and fluffy. Serve with daal.

Healthy Eats: Veggie Pita Pizzas with Sweet Chili Sauce

I LOVE pizzas, I could eat them every week, and it doesn't matter what kind of a pizza it is, as long as it has a crust,a sauce, some veggies and cheese- deep dish, thin crust, stuffed crust, New York Style, Chicago style, pan crust....you get the drift.

Yes, I really do love my pizzas.....
Here's a quick one to quiet that Pizza craving....this is made with a Whole wheat Pita bread, and instead of just regular Pizza sauce, it has a base of half Sweet Chili Sauce & half tomato sauce,and is loaded with cheese and Veggies.

Here's what I did.
I spread some Sweet Chili Sauce, (available in any grocery store), on the base of the pizza, and then some of the tomato sauce.
I layered Mozzarella cheese, then added some green pepper rings, tomatoes, onions, mushrooms, pineapple and some more Mozza cheese. I sprinkled the top with some cracked black pepper and baked it at 350 for around 4-5 minutes. Baking times vary from oven to oven so see what works for you!

That's it, as simple as that, and SO good....the sweet chili sauce adds heat, and a load of flavor, try this for a healthy,quick lunch idea!

From your blogs: Punjabi Gobhi and Avocado Parathas

I love to try out recipes from other bloggers, especially if it is different from the way I normally make a certain dish.

I wish food blogs had been available when I was a newly wed novice in the kitchen, it would have helped me tremendously and I wouldn't have had to endure some snubs and criticisms from my so called well wishers, and all because I wasn't up to date with all the latest recipes and such.....Boy I wish they could read this blog now!

Coming to the recipes,I decided to try out a Punjabi Style Gobhi-Matar Sabzi from Padma's Kitchen and Avocado parathas from Indira of Mahanandi.
I had read quite a few posts on Avocado parathas, and when the opportunity came, I decided to give it a go...and I was quite pleased with the result....the parathas were soft, and flavorful with the addition of some chili-garlic powder that I added!
I paired this whole meal with some Carrot Pulao and Raita, and it was delicious! Thanks, Ladies for some really nice recipes for my collection!

Here is my recipe for Carrot Pulao:

1 cup- Good quality basmati rice, soaked for an hour
2 cups- water

1 medium onion-sliced
1 bell pepper- chopped
1 small carrot- grated
1 small chili- chopped

2-3 cloves, 1-2 cinnamon, 1-2 small cardamom, 1 tsp- fennel seeds, 1 tsp- cumin seeds

1 tbsp- Pulao masala
Salt, Sugar- to taste
1 tbsp- Olive Oil or any Oil you use

Wash the rice and soak it for at least an hour. In a pan, heat some oil, add the cloves, cinnamon, cardamom, fennel and cumin seeds. When they sizzle, add the onions, peppers, chili and carrots. Stir for a minute. Add the salt, sugar and the Pulao masala and the water. Now add the rice and stir. check for seasonings and bring this to a boil, then lower the heat. Cook until all the liquid is gone and the rice is nice and fluffy.

Serve with some Raita. Enjoy.

Palak Paneer is a good thing......

I had one of my cravings for Paneer sometime ago and I thought about making some of this - Palak Paneer.
I think this is almost everyone's favorite. I love this with chapatis, puris, parathas, bhaturas...you name it....there's something about the creamed spinach and the soft paneer that is just amazing!
I like to make this at home, because I find the restaurant versions to be too bland for my taste...so here goes, this is my way of making a favorite. All the pros know how to make it, but this is especially for the newbies...!

These measurements are just a guideline, use your own judgement!

You will need:
Fresh Baby Spinach - I used 2 big packets.
1 large red onion - chopped
2-3 cloves of garlic - peeled
1 large knob of ginger - peeled
2-3 hot chilies or fresh jalapenos
3 large juicy fresh tomatoes- chopped
1 tbsp - Oil to saute spinach
1 tbsp Oil - to saute the gravy
1 tsp- Cumin seeds
2-3 dried red chilies
1.5 tbsp - Corn flour dissolved in a little water- enough to make a paste

1tbsp- your favorite garam masala
Salt, Turmeric - to taste
a pinch of sugar - to balance out everything!

Sauteed Paneer Pieces - I saute them in a bit of Oil till they get nicely browned instead of deep frying them. I used a ready made paneer block this time around. Cut them in chunks after immersing them in some water after sauteeing them.

First things first. Wash and drain the spinach. I use baby spinach because I like it much better than the leafy one or the frozen one. Frozen spinach is NOT a good thing in this recipe.

Take a deep pan, heat the one tbsp of oil and add the garlic pieces and dried red chilies. Add the spinach as is. Stir around for a bit and let it wilt. Add a pinch of salt to let it release the natural juices.

While this is wilting, make a paste of the tomatoes, onions, ginger and the green chilies. I just used the blender, its much easier. After you make the paste, heat another deep pan, add the other tbsp of oil. Add the cumin seeds and the paste you just made. Stir really well till it becomes thick.

Now, for the spinach. Add the spinach to the blender and make a coarse paste. It will be cooked already so its easier to do so. Set this aside while the tomato paste cooks.

When the paste looks ready, add the Spinach puree and the corn flour paste, this will help thicken the gravy and keep it together. Add the rest of the seasonings along with the Paneer pieces and let it cook for 5-7 minutes more. Serve hot.

Serving Suggestions: Palak Paneer, Parathas or Pooris, Pulao and Raita.

Quick Weeknight Suppers - Mexican Stirfry and Tomato Rice

This Mexican stir fry dinner right here took me under 45 minutes to make and have it on the table....it was one of 'those' busy weeknights when everything and anything wanted to go to hell, taking me along with it.

The kids and I were cold, & tired after a long day and all we wanted was to get something quick to eat and crash for the evening. I wanted to go home and make something because the last thing I wanted to do was get a meal from a fast food place. I can't even go there....the greasy food, the atmosphere....ugh, it was too much for me to handle. I am sure you get my drift!

So off I went to my cosy warm kitchen and started digging, and this is what I came up with.
A Mexican stir fry with some tomato rice, tortillas and guacamole! Perfect!

I had some tortillas and guacamole on hand so all I had to do was saute the veggies and wait for the rice to cook and dinner was served!

Here's what you need: These measurements are only a guideline, use what you have.

1 packet- tortillas, ready to eat guacamole, salsa, sour cream (optional)
1 cup rice- wash and soak for 10 minutes while you prep the veggies.

For the Stir-Fry:
1 onion, 2-3 bell peppers- any color, 1 large zucchini, 1 carrot - I had some shredded carrot in the fridge which I used, 1/2 cup frozen corn,

1 packet- Taco seasoning ( I used a Low sodium One)- use half or to your taste
Black Pepper, a pinch of sugar
1 tbsp- Olive Oil

Chop the onions, peppers, zucchini into long slivers. In a pan, heat some oil and add the onions, let them saute a bit and then add the rest of the veggies and the seasoning. Cook for 7 minutes or more depending how soft you like them, I didn't cook them for too long, because I wanted a tad crunch to them.

For the rice:
1 cup rice- soaked,
1 onion, green peas and 2-3 canned or fresh tomatoes, any other veggies you'd like to add, I added the rest of the carrots in it,
the other half of the taco seasoning packet or a garam masala.
2 cups water,
Salt, Sugar to taste,
1 tbsp- Olive Oil

In a deep pan, heat the oil and add the onions. Add the rice and the veggies along with the seasoning and let it cook until done.

Serving Suggestion: Warm up the tortillas, spoon the filling inside and fold over, top off with guacamole and salsa with the rice on the side.

Boy,am I glad I made this, it filled us all up and it was a much better option than the greasy take outs...! Home cooked meals really do work wonders, don't they? I calmed down considerably after this meal! :)

Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants

Doesn't that look great??

I was lucky enough to get some fresh Chinese eggplants at the grocery store the other day,and I thought about making this delicious, stuffed recipe with them.

I used to hate eggplants at one point in time, but I can't imagine why I ever did. Now, I enjoy making mostly anything with the eggplants, and these Chinese long eggplants happen to be my favorite!

Here is the very easy, rustic Gujarati recipe that can be enjoyed at any meal.

You can use eggplants by themselves here, or use a combination of baby potatoes, pearl onions, carrots and the like.

Note: Please use this recipe as a guideline only, adjust quantities to your taste.

Ingredients:

5-6 Eggplants - washed and slit ( See picture)

Filling:
1/2 cup - Besan flour
1 tbsp- Sesame Seeds
1 heaping tbsp or more - ginger, chilies, garlic paste
1 tsp- Aamchur powder or lemon Juice
Salt, Sugar, Turmeric, Chili powder - to taste
1 tbsp- Dhania-jeeru powder
1 tbsp- Garam Masala

To temper:
1 tbsp - Oil
Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods- sliced

Wash and cut the eggplants into large pieces. Make a Slit down the middle leaving some room at the end.

Mix all the ingredients listed in the filling together. Stuff each eggplant with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Serving Suggestions: Bajri Rotlo, Chaas, a spicy garlic pickle and of course, some papad.

An authentic Gujarati Village meal at its best....enjoy!

Rustic Gujarati Series: Rasiya Muthiya.....

These cold, dark days of Winter have me craving soups everyday, and while this isn't exactly a soup- it comes pretty close to comfort in a bowl.

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice. I had some leftover khichdi last night so I made this for me and the kiddos.

What is it exactly? These are dumplings made of leftover rice and flour cooked in "Chaas". You can't get any rustic than this!



Note:Use these measurements as a guideline, add or omit ingredients to taste:

Ingredients:

For Muthiya or Dumplings:
1 cup- leftover rice or khichdi
1/2 cup- Besan or Chickpea flour
1/2 cup- Whole wheat Flour
2 tbsp- Semolina
2 tbsp- ginger-chili paste
methi leaves, grated squash or gourd - (optional) -I left it out
Salt, Sugar, turmeric and chili powder- to taste

Chaas:
2 cups Chaas,- Yogurt thinned down with Water - medium consistency
1 tbsp- Oil,
Mustard Seeds, Cumin Seeds, Curry Leaves, Dried Chilies, and Asafoetida- to temper
Cilantro - to garnish

First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.

After you make the dough, make small little dumplings out of it and set aside. See Picture.

Mix some yogurt with water and make a 'Chaas' of a medium consistency after all the dumplings have been made. In a separate pan, heat the oil and add the mustard seeds, cumin seeds, curry leaves, dried chilies and the asafoetida. Add the 'Chaas' now and mix well. Add the salt immediately along with the sugar and the turmeric and chili powder. Now add the dumplings one by one. Lower the heat to a medium and let the dumplings cook thoroughly.

Once all the dumplings float to the top, they are ready to eat.

Garnish with some cilantro and eat this piping hot. Enjoy!

Roasted Veggie and Spinach Lasagna

I literally crave Italian food every now and then and making this lasagna really hits the spot on those days!

I made this roasted veggie and a spinach lasagna using fresh pasta sheets, I've been using the fresh pasta for a while now instead of the dried ones and boy, does it make a difference- for the better, of course!
Here is my recipe for this family favorite, I am also going to include a recipe for my pasta sauce.
I make my own pasta sauce because I love its flavor....I am so used to the homemade one, I cannot go back to the jarred or canned ones! Sit down with a cup of coffee to read ahead, its kind of lengthy - but worth it!

You will need:
~1 box- fresh pasta sheets (Lasagna Sheets, I used Olivieri brand)
~1 small packet - baby spinach, 1-2 bell peppers, 1 large red onion, 2-3 zucchinis and squash ( yellow or butternut squash works well) or use both!
2 carrots - all chopped, except the spinach, I added that as is.
~Tomato Sauce - as needed
~Bechamel Sauce - as needed
~Italian Cheese blend or you can use Mozzarella and Parmesan
~1 heaping tbsp - Italian seasoning blend, Salt to taste and Olive Oil

First, Make the sauce ahead of time: For the fresh TOMATO sauce, you will need:

• 2- 35oz cans of whole plum tomatoes or 3-4 lbs fresh ripe plum tomatoes
• 1 tbsp- olive oil
• 5-6 med cloves of garlic- sliced, 1 red onion - sliced, 1 small chili pepper - sliced
  
• Few Fresh leaves of Basil, use some dried ones if you can't find fresh ones
• Salt and a pinch of sugar
  
• Crushed red pepper flakes

Heat the oil in a deep pan, and add the garlic, onions, chili and the red pepper flakes. Don't let the garlic brown too much.
Add in the tomatoes. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt, black pepper and the sugar and then the Basil. Let it simmer until it reaches a thick consistency. Blend it towards the end to make it uniform.

Now get ready to grill the veggies:

Chop up all the veggies except the spinach - add a drizzle of Olive oil, some Italian seasoning if you have some on hand, or use some dried parsely and oregano flakes, mix well and layer on a cookie sheet. Heat your oven to 375F and let it cook until semi soft. Do NOT add salt to these veggies, they will turn mushy. Set aside.

While the veggies are baking, make the bechamel sauce, I usually follow this recipe and it turns out well.

Bechamel Sauce:

• 6 tbsp all purpose flour
• 2 tbsp olive oil
• 3 tbsp butter
• 2 ½ cups hot milk ( 2% is ok)
• 2 tbsp- parmesan cheese
  
• salt
  
• fresh ground black pepper
• pinch of nutmeg (about ¼ tsp)

To make the sauce, melt the butter with the olive oil in a medium saucepan over low heat. Add the flour and stir well, being careful. Then slowly add the hot milk while whisking vigorously. The mixture will seem to clump, but keep whisking and it will end up smooth. Add the salt, pepper and nutmeg. Put it back on the heat and simmer for 5 minutes. Add the Parmesan cheese at this point.

Now,on to the lasagna:

Spoon some sauce in a baking pan, and layer a sheet of the pasta, add the grilled veggies and some of the fresh baby spinach - as is. Add a little bit of the cheese and then add both Bechamel and some tomato sauce on top. Repeat for another two layers. On the top layer, add some more cheese, bechamel sauce, tomato sauce and some crushed pepper flakes if you like. Bake in a preheated oven (375F) for 30 minutes covered with foil, and then for 15 more minutes, uncovered.

Serve this delicious meal with a side of garlic bread and a salad.

Happy Holidays to all of you.

Peas and Paneer Pulao

Two of my favorite ingredients, peas and paneer come together to make a new favorite - Peas and Paneer Pulao...! All diets and resolutions go in the dumps when I'm faced with some paneer and rice, I just can't help but have some. So of course, I only make this once in a while, but when I do, it is totally worth it!

Here's the really easy recipe for days that you just want to indulge, and you know, we ALL have days like those once in a while.


For this delectable Pulao, you will need:

2 cups of Basmati rice - soaked for an hour
1 cup - green peas, I used frozen peas.
1/2 cup Paneer -sauteed in some olive oil and chopped in cubes
1 green pepper - sliced lengthwise
1 cup any other veggies you like (I used some French beans and a few carrot slivers)
1 large red onion- sliced lengthwise

For the tempering:

1 tbsp - Olive Oil ( use what you normally have on hand, I cook a lot with Olive oil)
1 tsp - Shahi Jeera or plain Jeera ( cumin)
2-3 small green cardamoms
1-2 cinnamon sticks
2-3 tbsp of yogurt- whipped
1 tbsp - ginger and garlic paste
2-3 heaping tbsp -of your best Biryani/Pulao or garam masala- I have some Gujarati biryani/pulao masala that I used. Use to your taste. I used a lot because I wasn't using any turmeric or chili powder.
Few fresh mint leaves - I had about 7-8 on hand, so I used them all.
salt - to taste
sugar - a pinch or two

Soak the rice and let it sit for an hour.

Take a deep pan, heat some oil and add the jeera, cardamoms, and the cinnamon sticks. When they sizzle, add the onions,and the ginger-garlic paste. Stir really well and now add the biryani/pulao masala. Add the Peas, and the veggies you have. Stir fry for 2-3 minutes and add the yogurt, mixing it well. Don't overcook the veggies, because you'll be adding the rice.

Now add the soaked rice, mint leaves, salt and sugar to this mixture. Add 4 cups of water to the pan. Mix gently, taking care not to break the rice. Season the rice and veggies further with more masala if needed. Let the mixture come to a boil, and then lower the heat. Cook until the rice is done.I usually don't cover it, I find that the rice becomes sticky that way. Towards the last few minutes of the cooking, add the paneer pieces and toss gently. Garnish with cilantro leaves if you like!

Fluff the rice and serve with some onion and cucumber raita.

Autumn Chili

Autumn happens to be my favorite season of all time.....there's something about it that reminds me of all the good days gone by. I love the smell of chimneys,the look of the burnt orange leaves, the scattered leaves across my yard and the cloudy days that just make me want to stay home and turn the fireplace on! yes, this is what fall is all about - to me, anyway.
I do try and change my diet according to the season...and this means that I like to have soups/stews/chili at least twice a week. it is pure comfort to me to have a piping bowl of soup to get me all warmed up!
Here is one such recipe that is sure to remind you of the goodness of fall....an Autumn chili, all vegetarian of course.

You will need:
1.5 cups: Kidney beans - cooked
1/2 cup: any other bean of your choice (black beans, chickpeas, pinto beans,white beans etc)
1/2 cup: Corn
1/2 cup: Carrots
1/2 cup: butternut squash- chopped
1 large onion-chopped,
1 large jalapeno- chopped,
1 medium can: tomato sauce OR diced tomatoes
2 large cloves of garlic- minced
1 tbsp: cumin powder
1 tbsp: paprika
2 tbsp: taco seasoning (any brand packet will do) OR ready made Chili Seasoning ( I prefer the taco seasoning)
1 tsp: oregano
2 tsp: sugar, Salt - to taste
1 tbsp: Olive Oil

In a deep pot, heat the oil and add the onions, jalapenos and garlic. Saute until the onions turn translucent. Meanwhile, make a paste of the taco seasoning, cumin powder, paprika,and oregano by adding some water. Add this paste to the onions and the garlic and saute for a few minutes to bring the flavors out. Now add the tomato sauce or the diced tomatoes, whatever you are using. Simmer for a bit and now add the rest of the ingredients. Adjust the seasoning to your taste. Add a little bit of water and cover the pot. Let it simmer for as long as you like. I left mine to simmer for an hour. The aroma of this chili is just amazing and it filled my entire home with it!

If you'd like to make this in the slow cooker, this would be perfect! Adjust the water accordingly। Serve with a side of garlic bread or rice. Enjoy!

Revisiting Recipes: Corn Poha with Vidalia Onions

Revisiting an old favorite recipe of mine: Corn Poha,( pressed rice), a variation on the classic Batata Poha. I make this when I am limited on time, especially on weekends when there is so much on the go. Try this for a change!

I saw Vidalia Onions in the supermarket the other day, and I just had to get them.
I am sure many of you are familiar with this sweet onion that just pairs so well with such savory recipes. I decided to use them for Corn Poha....one of my favorites to make on weekends. Corn Poha with fresh lime juice squeezed on top and tea....isn't that what weekends are made for?

Corn Poha are similar to the famous Batata-Poha, this just uses corn instead of potatoes....for variety, that's all! Add the Sweet Vidalias in this instead of the regular onions and You won't even need to add any sugar.....it's that good, and you all know how much I like my sugar!

Here is the recipe:

• 1 medium Vidalia Onion- chopped lengthwise
• 1 medium - jalapeno or Indian chili - chopped
• A handful of curry leaves, peanuts or cashews
  
• 1 cup of Corn - either fresh, frozen or canned ( drain and rinse well if using canned ones)
  
• 2 cups of thick Poha
• 1/4 tsp - turmeric
• Mustard seeds, Asafoetida and Some oil - to temper
• Salt - to taste
• Fresh Lime - cut into pieces

In a wide pan, heat some oil. Temper the oil with some mustard seeds, asafoetida and turmeric and the curry leaves. When the mustard seeds pop, add the chopped Jalapenos, and the peanuts or cashews. Let this sizzle.

Now add the delicious Vidalia onions and the corn. Mix until the onions are translucent.
While the onions and corn are cooking, place the poha in a drainer and run a little bit of cold water through it until it gets wet. Turn the water off right away, don't let them get soggy....separate the Pohas with your fingers.

Add the Pohas to the onion-corn mixture and stir well. Add the salt and some lime juice on top.
Serve with some Mint-Coriander chutney, yogurt, or the way I like it -with Garam Masala Chai.

Here are some other versions of the Poha that I found on other blogs.....check those out too.

Manasi of the blog"A cook at heart" makes wonderful Dadpe-Pohe....this one, I have tried and it is wonderful!

Pooja of "My Creative Ideas" makes the Classic Batata-Poha.....a Gujju favorite.

Mika of "The Green Jackfruit" makes Puli Aval - a South Indian take on Batata Poha using tamarind, urad and chana daals...a must try.

Comfort Foods: Tomato Pakoda Kadhi

This recipe was an inspiration from my lovely friend 'Surili' . She had made a 'Tamatar Soya-vadi di Kadhi' for a JFI event last year and as soon as I had seen the recipe, I had it bookmarked to try.

I was in the mood for something hot and just plain good. This is what came to mind, and I made the kadhi in no time. It was 'one of those days' when I needed to get supper on the table for the kiddos and me after a long day. Since Kartik wasn't going to be home for supper that day, this was the quickest thing I could think of.

I left out the Soya vadis and the bell peppers (my kids aren't too fond of them) and added onion pakodas instead. These were the only change I made to this fabulous recipe.

Here is the original recipe verbatim. Do try this out for a nice change to the regular kadhi in your home. I served this with some fresh basmati rice for the kids. You can serve it with some pulao, or just plain chapatis. I had this, as is, its that filling.

"Tamatar Soya Wadi di Kadhi" - From Surili's Kitchen.

• 1 and 1/2 cup buttermilk or beaten curd (sour preferred)
• 2 and 1/2 tbsp. besan
• 1/4 onion (chopped chunky)
• 2 big, ripe TOMATOES (chopped chunky)
  
• 10-15 soya chunks (soaked in warm water to soften)
  
• Ginger (chopped, to taste)
• 1/2 bell pepper (chopped)
• 1/2 tsp. each of jeera and dhaniya (cumin and coriander) seeds
• 1/4 tsp. each of methi-dana (Fenugreek seeds) and kalonji (Nigella seeds)
• 1 tbsp. oil
• Turmeric and chilli powder
  
• 1/4 tsp. Garam masala
  
• Kasuri Methi (dried methi leaves) and Cilantro (both for garnishing)

Heat oil and splutter jeera, dhaniya, methi-dana and kalonji (in that order). Add onions and saute, followed by ginger and bell-peppers. (While its being saute'd-we must also keep ready the besan-curd mix. For that, beat the curd smooth and slowly add besan, preventing any clumps. We can use buttermilk instead). Now add 1/2 of the chopped tomatoes, stir and cook. Add turmeric and chilli powder (add only 1/4 tsp.turmeric-the color gets darker as we cook). Stir to make the base and add rest of the tomatoes. Reduce the flame and slowly add the curd-besan mix while stirring to prevent curdling. Squeeze out excess water from soaked soya-wadis and add to the kadhi. Add more water and bring to boil. Cook on low heat to allow the kadhi to thicken a bit. Add the kasuri methi and garam masala, cover the pot and let sit for 5 mins. Garnish with cilantro and serve hot with rice." - Musical

For the Pakodas ( my addition):

1/2 cup: Besan (chickpea) flour
1 small onion- chopped finely
1 small chili pepper or jalapeno - chopped finely
Cilantro leaves- chopped finely ( to your taste)
1.4 tsp: turmeric powder
1 tsp: red chili powder
1 tsp: Salt or to taste
a pinch each: ajwain seeds and cumin seeds ( crushed slightly)
1 pinch of: eno or other fruit salt
water- to bind, as needed

Mix all the ingredients together and let it rest for 10 minutes. Add a small amount of water and make a thick batter, making sure it isn't too lumpy. Heat oil in a deep pan and fry small batches of pakodas till they are golden brown. Drain well on some paper towels and add to the kadhi while it simmers. Enjoy.

Wishing you all the best for the Festive season! Enjoy the celebrations and of course, the good food!

Healing Foods - Moong daal With Spinach

I have been on many crash diets in my day....and not one of them have worked..mainly because of my high expectations to lose weight in a really short period of time.Not very smart. This is what I have learned:

Crash.Diets.Don't.Work.

So, what DOES work? for me, success has been adapting an Ayurvedic routine. I decided to really make a 'lifestyle' change many months ago and it has worked for me. Another important thing, get rid of 'toxic' people around you, these are 'people' who value your weight more than they value you. I have done exactly that.

I won't go into complete detail in this post, but for those who are interested, please check out the Ayurvedic links in the sidebar, you'll find a wealth of information there. A separate post on this topic coming soon.

Here is one such recipe that really calms the system, is low fat, and totally healthy for all.

'Moong Daal with Spinach' Curry:

Tip: Use a pressure cooker for quick and best results.

1.5 cups yellow moong daal- rinsed well, and soaked for at least half an hour.
1 bunch baby spinach - chopped
1 tbsp or less - Olive or Canola Oil
2-3 cloves Garlic -minced
1/4 tsp - turmeric
1/4 tsp - Asafoetida
1 tsp - chili powder
1 tsp - garam masala (optional)
1/4 tsp- cumin seeds
Salt - to taste

Rinse the Moong daal well and let it soak for about half an hour. Chop the baby spinach and set aside.

In the pressure pan, heat the oil. Add the cumin seeds and the asafoetida. Now add the garlic and stir well. Add the spinach and cook until wilted. Drain the daal and add it to the pan. Keep stirring and add the rest of the seasonings. Add enough water to cook the daal, if you like it soft and mushy like I do, add 1.5 cups of water, just be sure to adjust the seasonings.
Let it cook until the regulator whistles twice.
Serve hot with some Jowar rotis and some buttermilk for a complete meal.

Update: Down to 130lbs as of September 30th, 2008!