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Preview: Vegetarian Medley

Vegetarian Medley

Recipes From My Favorite Place in the world - Kitchen. Its all about passion for cooking.

Updated: 2017-10-08T04:19:16.135-07:00


Mango Salasa


it’s so hard to resist making fresh Mango Salsa when you see plentiful at the market. It's sweet, spicy and absolutely delicious. This colorful salsa goes very well with Black beans, Gauc Tacos, chips,and in burgers etc. For best flavor, let the salsa rest for 10 minutes to an hour. Sometimes I eat straight out of the bowl as a salad :)Ingredients :-1 Ripe Mango, diced 1/2 Medium Red Bell Pepper, small diced1-1/2 tbsp Red Onion, chopped1 Jalapeño, seeded and minced1/4 cup Cilantro, chopped1/2 tsp Cumin Powder1 tbsp Fresh Lemon JuiceSalt to taste1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, jalapeño, cumin powder, and salt.2. Drizzle lemon juice and mix well.Enjoy...[...]

Masala Soda


In India two things you will find in every corner of the country. 1. Street Food, and 2. Masala Soda. Masala soda is basically soda with some spices. There are many versions of masala soda you will get it from the venders but most common is with lemon, ginger, cumin powder, mint, and rock salt. Here I am making the same but with twist in it. It's Adults only masala soda with splash of vodka with hint of thai chili. It's a great fusion cocktail. Make sure to remove all the seeds from the thai chili. One can use sparkling water instead of club soda as well.You will need :-Club SodaVodkaSimple Sugar syrup or 1 tsp of Sugar Himalayan Pink Salt or Black SaltCumin PowderFresh GingerThai Chili (Must remove all the seeds from inside and use smallest chili or use small piece of chili)Fresh Mint leavesFresh Lime Juice1. In mortar & pestle first lightly pound chili and ginger,2. next add mint leaves, cumin powder, and salt,3. Make coarsely ground paste.4. Fill a cocktail shaker with ice, add paste in it.5. Next squeeze fresh lime in it.6. Pour 2-3 tbsp sugar syrup7. Next pour splash of vodka8. Close the lid of shaker and shake vigorously.9. Strain into a chilled glass.10. Pour club soda in it and garnish with fresh mint leaves and chili pepper.I enjoy this Masala Soda with cocktail Samosas smile emoticonEnjoy...[...]

Aloo Tomato Tikkas


Tikka means a cube or a piece, which is marinated in spiced yogurt mixture for few to several hours to tenderize meat or vegetables naturally and absorb the flavors. Then tikkas are grilled in oven, on grill pan, tandoor, or barbecued. I always use little sugar in marinade because it helps to create a great charred crust on tikkas without making them sweet. Spice things up with these tangy Aloo Tomato Skewers, along with an easy Cilantro and yogurt sauce.1. Strain greek yogurt in the strainer and keep a bowl under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.2. Poke 4 Medium Red Potato with fork and parboil it in salted water.3. Time to make marinade, for that you will need :-1 tsp Ginger Paste1-1/2 tsp Garlic Paste1-1/2 tsp to 2 tsp Thai Green Chili Paste1/2 tsp Cardamom Powder1/2 tsp Coarsely Ground Ajwain Powder2 tsp Turmeric Powder1-1/2 tbsp Cumin Coriander Powder1-1/2 tsp Garam Masala or to taste1 tsp Kashmiri Red Chili Powder (Mild)1-1/2 tsp Sugar (Optional)1/2 tsp HingSalt to taste4. Take thick or hung yogurt in a bowl.5. Add all the spices along with salt. Mix well.6. If it's too thick add 1-2 tbsp water.7. Now add 1 tsp Kasuri Methi8. Followed by 1-1/2 tbsp Rice Flour. Mix well.9. Cut the potatoes into 1 inch pieces, and add into the yogurt marinade along with Cherry Tomatoes.10. With your clean palms, gently mix or massage all the potato pieces and cherry tomatoes should be coated with marinade. Cover the bowl with plastic wrap and let it marinade in the fridge for at least 2-3 hours.11. In the mean time let's make a sauce. Grill thick slices of 1 beef steak tomato or 2 Medium tomatoes on griddles on both sides with little salt and pepper. Let it cool.12. In blender, pour 1/2 cup Yogurt, 1-1/2 tsp to 1 tbsp Honey,13. Handful of chopped Cilantro, pinch of Cayenne Pepper,14. Grilled tomato with salt.15. Make sauce, Pour into the container and let it chilled in fridge.16. Start heating grill pan on medium heat, and spray lightly with non stick cooking spray.17. Submerge wooden skewers in the water for 10-15 minutes before using. You Can use metal skewers too. Arrange the Potatoes and Cherry Tomatoes on the skewer, brush with olive oil from all the sides.18. Grill the skewers on hot grill pan for 2-3 minutes on each sides.You can BBQ them on Gas or Charcoal grill too..19. When they look charred from all sides, take them out from skewers or arrange them on plate, sprinkle Chaat Masala and Squeeze lemon juice on top of them.Garnish with chopped Cilantro and serve with Sauce.Enjoy...[...]

Multipurpose Masala Powder


This is multipurpose masala powder, not very spicy and with amazing aroma. Try it and you will love it.

1. 1. Lightly dry roast 3 Whole dry Red Chilies, 1/2 tsp Methidana, 1-1/2 tsp Fennel Seeds, 1 tsp Cumin Seeds, 4-5 Cloves, 2-3 Star Anise, 6 Green Cardamom pods, 1 Cinnamon stick, 1 tsp Whole Coriander seeds on low heat.

2. Let this spices cool and then grind it to a fine powder along with very little salt.

Garlic Parmesan Popcorn


Try this buttery, cheesy, garlicky, and very addictive popcorn that taste hummm super yummmmm :) Making popcorn at home is very easy and popcorn is very versatile. Perfect snack for movie night, parties or everyday snacking.1. You'll need :-2 tbsp Butter + 1 tbsp Extra3 tbsp Olive Oil2/3 cup Popcorn5-6 Garlic Cloves, peeled and smashed1/2 tsp Freshly Ground Black Pepper1/2 tsp Dry OreganoGrated Parmesan CheeseSalt to taste2. In large heavy bottom pan melt butter and olive oil on medium heat.3. Turn down the heat on low, and add smashed garlic cloves in it.4. Let it cook for 4-5 minutes on lowest heat or until garlic turn brown.5. Remove garlic from heat and keep aside.6. Add the popcorn kernels in an even layer in a pan.7. Add oregano and salt to taste. Keep stirring popcorn kernels.8. In minute you will see the popcorn popping, allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='' class='b-hbp-video b-uploaded' FRAMEBORDER='0' />9. Cover pan with lid, Keep the lid slightly open so the steam can escape.10. In the mean time mash the garlic.11. Melt the 1 tbsp butter and add mashed garlic, black pepper, and little more oregano. Mix well.12. When the popcorn is done popping, remove the pan from the heat.13. Take out the popcorn into a large bowl. Sprinkle lots of Parmesan cheese over the warm popcorn, mix it.14. Drizzle butter mixer and gently toss popcorn.Enjoy...... smile emoticon[...]

Cauliflower Buffalo Wings


A perfect bite size Buffalo Cauliflower Wings. Try this juicy, spicy, tangy, and very easy to make snack to your next Superbowl party. Taste buffalo sauce and if it's too tangy or sour for you add honey in it. Thank you so much my friend Cynthia for this lovely recipe :)1. Preheat your oven to 450 F.2. You will need, Florets of 1 medium head of Cauliflower, 1 cup Rice Flour(Can use Gram Flour, APF too), 1/2 tsp Garlic Powder, 1/2 tsp Cumin Powder, 1/4 tsp Smoked Paprika, 3/4 cup - 1 cup Water, and 1/2 tsp Salt.3. Mix rice flour, garlic powder, cumin powder, smoked paprika, salt, and water. Make not to thin not to thick batter.4. Place parchment paper on baking dish. Deep each florets in batter,and arrange on baking dish.5. Bake it for 18 minutes.6. In the mean time, mix very well 1-1/2 tbsp melted butter with Frank's Buffalo sauce in bowl. (Add 1 tbsp honey if sauce is very sour for you)7. Pull them out of the oven after 18 minutes.8. Lightly deep them and coat them in butter sauce mixer,and arrange them again on baking dish.9. Put them back in the oven for another 10 minutes.Serve hot with Ranch or ur favorite dipping sauce. Enjoy...If the buffalo sauce is very tangy to your taste buds, mix 1-2 tbsp honey in the sauce.[...]

Thai Cucumber Salad


Hello Everyone :) Today's recipe is "Thai Cucumber Salad". This salad is so light and very refreshing, perfect combination of sweet and sour with great crunch of roasted peanuts. I always make this salad with Thai food. It's even great as a side dish in BBQ, with Indian curries, in sandwiches, wraps, burgers etc... Make sure to serve chilled.1 English Cucumber, thinly Sliced1/4 Red Onion, thinly sliced2-3 tbsp White or Rice Wine Vinegar, or to taste1-1/4 tbsp Sugar, or to taste1/2 tsp Red Chili Flakes or finely chopped Thai Chili2 tbsp Fresh Cilantro, chopped1 tbsp Coarsely Crushed Roasted PeanutsSalt to taste1. Prepare/Gathered all the ingredients.2. In bowl, mix all the ingredients except Coarsely Crushed peanuts.3. Refrigerate it for 1-2 hours.Enjoy...[...]

Thai Red Curry Paste


Making Red Thai Curry paste at home is surprisingly easy. Homemade paste is more fresher in taste and one can control on heat of the chilies. You can store this paste in refrigerator for up to 2 weeks or in freezer for up to 2-3 months. I used Kashmiri Red Chili Powder in this curry. Kashmiri Red Chili powder gives bright Red Color to the paste without adding any extra heat. Add this paste to flavor Thai Soups, Noodles, Fried Rice etc... :)1. You'll need - 5 Shallots, roughly cut10 Garlic cloves, roughly cut5-10 Red Thai Chilies, roughly cut2 Stalk Fresh Lemon Grass, minced2-3 tbsp Galangal(Thai Ginger) or Ginger, roughly cut1 tbsp Kafir Lime Zest or Lime Zest4 Dry Thai Red Chilies1/4 cup Fresh Cilantro Stems1 tsp Cumin Seeds, lightly dry roasted1 tsp Coriander Seeds, lightly dry roasted5-6 Black Peppercorn2 Cardamom3 tbsp Light Soy Sauce4 tbsp Red Chili Sauce2 tbsp White Vinegar1 tsp Sugar1 tsp Dry Thai Basil3 tbsp Oil2-3 tbsp Water or Coconut MilkSalt to taste2. Heat oil in pan, add shallots, ginger, and garlic. Cook it for 2 minutes.3. Now add lemongrass, and thai red chilies. Mix and saute for 2 minutes.4. Next add chili sauce with kashmiri red chili powder (or a drop of red food color), let it cook for 5 minutes on medium low heat.5. In the mean time, first make fine powder of cumin seeds, coriander seeds, cardamom seeds, peppercorn. dry thai basil, and dry red chilies in blender.6. Turn off the heat and let this mixer cool.7. Now add cilantro roots,8. next lemon zest,9. Cooked shallots mixer with water and vinegar. Make smooth paste.Red Curry Paste is ready to make excellent Thai curry.Enjoy...[...]

Paneer, Corn, & Peppers Spring Rolls


Celebrate this upcoming Diwali with these delicious Spring Rolls, light and crunchy appetizer. You'll taste sweetness from the peppers and corn, mild onion flavor from scallions, and cheesy bite from paneer. I usually make and freeze them in advance so you can have fried or baked appetizer after quick thaw.1. Thaw Spring Roll Sheets for 30-35 minutes.2. Heat 1 tbsp olive oil in pan, and crackle 1-1/2 tsp Cumin Seeds.3. Sauté 2 tsp chopped garlic with 4-5 chopped thai chilies (or to taste) for 15-20 seconds.4. Add 3/4 cup mix corn, chopped red bell pepper, and green bell pepper. Mix and cook it for 2 minutes.5. Now add 1/2 cup chopped Scallions with white part in pan and again cook for 2 minutes.6. Time to add 1-1/2 cups of grated paneer and mix.7. Season with 1/2 tsp of garam masala, 1/2 tsp Chaat masala, and salt to taste. Mix well and let it cook for 2 more minutes.8. Let it cool completely.9. Mix 2 tbsp All Purpose Flour with little water, make thick paste and keep aside. ----- Spread the spring roll wrappers on the flat surface diagonally.- Place spoonful of the filling onto the bottom corner of the wrapper.- Fold the wrapper from bottom corner towards the top corner. Halfway through the fold, wrap the side corners on the wrapped portion. Continue to roll until it is completely wrapped in to a cylindrical shape.-- Seal the roll with APF paste or cold water.10. Deep fry them on medium heat for 3-4 minutes or until golden all over. Drain them on absorbent kitchen paper.Serve with Ketchup.Enjoy...[...]

Stuffed Tomatoes W/ Tofu & Black Beans


Today I am sharing very easy to follow delicious Baked stuffed tomatoes recipe. I used feta cheese in the stuffing and combination of black beans, tofu,and feta cheese is incredible. There is little use of ketchup in this recipe because I love little sweet and tangy taste in my stuffing but one can totally skip ketchup. I used Beef Steak tomatoes from Costco, they are super juicy and they hold their shape very well after baked. Make sure to choose ripe and firm tomatoes but too ripe and soft. They're best eaten warm, right out of the oven, although leftovers reheat nicely too. This dish is easy to put together, and while it could be served as an entrée or even main meal.1. Cut the tops off the Beef Steak Tomatoes.2. Scoop out tomato juices, seeds and flesh into bowl, using a melon baller or a small spoon.3. Keep tomato pulp aside. You can put tomatoes upside down on paper towels and allow to drain for a minute.4. Heat 1 tbsp Olive Oil in pan. Cook 1 medium Red Onion (Chopped), and 1 tbsp Garlic paste for 2-3 minutes on medium heat.5. Add 3/4 cup boiled Back Beans,6. Next add scooped tomato pulp with juice into the pan. Mix well and let it cook for 2 more minuets.7. Now time to add 1 cup chopped Firm Tofu.8. Next goes in spices, add 1 tbsp Cumin-Coriander powder, 1 tsp Garam Masala or Curry Powder, 1 tsp Turmeric Powder, 1-1/2 tsp Dry Oregano, 1 tsp Cayenne Pepper,1-1/2 tsp Ketchup (Optional), and Salt to taste. Mix it and let masala cook for 1 minute.9. Turn off the heat and add 1/4 cup Crumbled Feta Cheese, 1/4 cup Thawed Peas, and lots of Fresh chopped Cilantro. Mix it very well taste and adjust seasoning. Cover the pan and let it sit for 15 minutes.10. In the mean time preheat your oven on 400F.11. Grease baking dish with olive oil and keep aside. Arrange tomatoes cut side-up in baking dish then spoon mixture into tomatoes.12. Sprinkle little seasoned breadcrumbs on top and drizzle lightly with olive oil.13. Bake uncovered for 30 minutes, or until tomato walls are soft. Broil it for 2 minutes on low.Serve Hot.Enjoy...[...]

Stuffed Jalapeño Poppers


I love these Incredibly delicious Jalapeño Poppers. This is very basic cream cheese stuffed poppers. I love spicy food so I add seeds of the the peppers in the stuffing, but one can completely discard them for milder taste. I used both fresh and pickled Jalapeños. I love pickled Jalapeño poppers because it has more tang and is a bit more spicy. I make poppers in big quantities and freeze them, and later deep fry or bake them. You can bake them without breadcrumb coating as well. These are Perfect party appetizers or midnight snacks :P1. You will need 13-15 Whole fresh and pickle Jalapeños8 oz Cream Cheese1/2 cup Cheddar/Jack Cheese4 Shallots, finely chopped3-4 Garlic Cloves, minced1-1/2 tsp Cumin Powder1 cup Italian Style Bread Crumbs1/2 cup All Purpose Flour + 1/4 cup moreHandful Fresh Cilantro, choppedSalt to taste2. Slice Jalapeño in half lengthwise.3. Scoop out inside meat and seeds.4. Keep jalapeños aside.5. In bowl, mix room temperature cream cheese and cheddar/jack cheese.6. Add shallots, garlic, cumin seeds powder, jalapeno seeds, and salt, mix well.7. Mix cilantro.8. Spoon about 1 tablespoon cheese mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Refrigerate for 30 minutes.9. Put bread crumbs into a shallow dish, dry flour in shallow dish, and in bowl mix 1/4 dry flour, little salt, with 1/2 cup water and make thin batter.10. Take 1 jalapeño at a time, first dip the jalapeño in flour first, roll it well to make sure all sides are well-coated. Shaking off excess.11. Dip jalapeño in water flour mixture,12. Roll in bread crumbs, and transfer to a baking tray.13. Refrigerate for 30 minutes.14. Preheat oven on 375F.15. Spray each pepper with cooking spray.16. Into the oven for 20-30 minutes. Remove uncoated poppers after 20 minutes and bake coated for 5-10 more minutes.17. Or deep fry them on medium heat until golden brown. Remove and let drain on a paper towel.Serve hot smile emoticonEnjoy...[...]

Penne With Sun-Dried Tomatoes & Olives


I have here No Sauce pasta dish that are tossed with some great flavorful ingredients. Star Ingredients in this dish are Black-Green Olives, Sun Dried Tomatoes, and Mascarpone Cheese. Black Olives are ripe and sweeter, Green Olives are firm and has a salty bite in it. Sun Dried Tomatoes are little chewy and sweet and creamy Mascarpone Cheese makes this Pasta delicious without any sauce.1. Heat 1 tbsp of Extra Virgin Olive Oil in pan over medium-low heat, and add 4 thinly sliced Shallots and 4-5 chopped Garlic cloves2. with salt and pepper.3. sauté until tender and caramelized.4. Add cooked Al dente Penne Rigate into the pan5. Stir in the room 1/2 cup temperature Mascarpone Cheese, 2 tbsp of Milk or Cream, and 1/4 cup of the reserved pasta cooking water. Toss gently over lowest heat until fully coated and cooked through around 2 minutes.6. Add 1/2 cup Julienned Sun Dried Tomatoes, 3/4 cup Mix Black & Green Olives (Whole/Halved) with 1-1/2 tsp Italian Seasoning. Mix it well, let it cook for 1-2 minutes.7. Remove Pasta from the pan into the serving bowl, sprinkle some grated Parmesan Cheese, and Red Pepper Flakes on top.Serve With Salad smile emoticonEnjoy...[...]

Spicy Cabbage Pulav/Pilaf


The combination of Rice and Cabbage is very delicious. I used some regular masala with one special ingredient - SPICED CHUTNEY POWDER (IDLI PODI), which gives different taste and texture to the Pulav. I highly recommend to use chopped cilantro with mint to enhance flavor and aroma of the Pulav.1. Heat 2 tbsp Olive oil in pan, roast 10-12 Whole Cashew, 3 Whole Dry Red Chilies, 3-4 Green Cardamom, few Cinnamon Sticks for 25-30 seconds.2. Crackle 1-1/2 tsp Cumin Seeds, and 1 tbsp Fennel Seeds.3. Add 1/2 cup each Chopped Onion, Chopped Green Bell Pepper, and 1/4 cup Chopped Carrot. Sprinkle little salt and cook it until they will become little tender.4. Now add 1 tbsp minced Garlic, 1 tsp Grated Ginger, and 1/4 tsp Green Chili paste. Mix well and let it cook for 20 seconds.5. Add 2-1/2 cups chopped Cabbage, mix, and let it cook for 2 minutes.6. Time for some spices. Add 1/4 tsp Amchur Powder(Dry mango Powder), 1 tbsp Cumin Coriander Powder, 1/2 tsp Turmeric Powder, 1-1/2 tsp Rajwadi Garam Masala, and salt. Mix well and let the masala cook for 30 seconds.7. Add 2-3 cups of parboiled Basmati rice.8. Add 1 Roma Tomato, cut into cubes. Mix.This is my special ingredient to my Pulav.9. Add 1/4 cup boiled Green peas with Spiced Chutney Powder (Idli Podi). Mix all together and cook this Pulav for 10 minutes on medium-low heat with lid on and 5 minutes without lid.Mix finely chopped 2 tbsp Mint and 2 tbsp Cilantro, sprinkle on Pulav and serve hot with raita.Enjoy...[...]

Sweet Corn Soup


In my opinion, Sweet Corn is second most popular soup in India after Tomato soup. Every restaurant has this soup in their menu, even small dhabas and college canteens. My DH once forced me to try this soup (I used to refuse anything other than Hot & Sour Soup), it was awesome and I immediately fell in love with it. -:) Try to make it with fresh corn, it is sure to taste divine. One can either use white or yellow corn or both together. Here is the recipe...1. Pressure cook or Microwave 2 cups of fresh Corn Kernels with 2 cups of Vegetable broth for 6 minutes.2. Blend corn with extra 1-1/2 cups of vegetable broth till smooth consistency. Keep aside 1-1/2 tbsp kernel.3. Pour the blended corn through the strainer, pressing on the solids with a spatula, discard the solids.4. Heat 1 tbsp Olive Oil in soup pan, add 2 tbsp chopped Green pepper, 2 tbsp Red Bell Pepper, with 1 -2 chopped Thai chili (Optional). Sauté for 2 minutes on medium high heat.5. Add corn kernels, and mix.6. Next goes in soup, and little salt and mix very well. Bring it to boil and turn down the heat.7. Now dissolve 1-1/2 tsp corn starch in 1/2 cup of milk. Pour slowly in to the soup. Boil until soup become little thick.8. Serve hot in soup bowls with pinch of ground black pepper on top along with chili vinegar and Soy Sauce on side.Enjoy...[...]

Tofu Steak


Grilling/BBQ season is coming up in few months, and this recipe is sure to please your taste buds whether you grill on a grill or on a pan on a stove. I marinade Tofu in soy sauce, sesame seeds oil, few asian spices, and one special ingredient - Liquid smoke. It gives not just flavor but that amazing barbecue aroma to the dish. I serve this tofu steak with arugula and fresh orange segments in one perfect marriage of sweet, sour, and a little bitter tastes. It also goes well with grilled vegetables. One thing to keep in mind is to use extra firm tofu as it stays intact on grill unlike their soft, and medium firm counterparts. Also marinated tofu should be cooled in refrigerator for around 15-20 minutes.Ingredients :-1. 1lb Extra Firm Tofu, 1 tsp Smoked Paprika1-1/2 tsp Cumin Powder1 tsp Chines Five Spice1-1/2 tsp Oregano6-7 Garlic Cloves, finely chopped1 tsp Sambal (or to taste)1-1/2 tbsp Schezwan Sauce (or to taste)1-1/2 tbsp Plum Sauce1-1/2 tbsp Lite Soy Sauce1-1/2 tsp Liquid Smoke1 tsp White Vinegar1 tsp Sesame Seeds Oil1-1/2 tbsp Olive OilSalt to taste2. Drain off the water from Tofu,3. cut in half lengthways and sideways to make 4-5 ‘steaks’ and let them on paper towel for 15 minutes.4. In bowl, mix sesame seeds oil, olive oil,5. add chopped garlic, smoked paprika, cumin powder, oregano, Chinese five spice, mix.6. Next goes in sambal, schezwan sauce, plum sauce, soy sauce, liquid smoke, and salt.7. Whisk this marinade for 2 minutes.8. Now take deep dish, pour some marinade first,9. arrange tofu steaks in it. Spread sauce on top of tofu, cover with cling wrap, and refrigerate for 15 minutes.10. Pre heat grill pan for 4-5 minutes on medium-high heat.11. Grease grill pan with cooking spray.12. Sear tofu each side for 3 minutes.13. Spread little more marinade on steaks.14. Flip the tofu steak, apply little more sauce, and sear on other side for 3 more minutes.Serve hot on bed of baby arugula and fresh orange segments.Enjoy...[...]

Tomato Salsa


Happy "Cinco de Mayo" :) I've always been a big fan of salsa, and love homemade salsa. Sharing today easy tomato salsa recipe that can be prepared in minutes with simple ingredients. I also used few corn tortilla chips to give some body to salsa and it taste amazing.1. Ingredients :-12oz Canned Stewed Tomatoes1-2 Whole Pickled Jalapeno with few pickled Carrots4-5 Corn or Flour Tortilla Chips2-3 Garlic ClovesHalf Red Onion2 tsp Roasted Cumin Powder2 tsp Smoked Paprika or Red Chili PowderHandful fresh CilantroSalt to tasteWhite Vinegar to taste1/2 tsp Sugar (Optional)2. Place all of the ingredients together into a food processor or blender,3. and puree until smooth. Pulse it for 5-6 times if you like some texture in your salsa.4. Store in airtight container and refrigerate for at least for 1-2 hours to let all the flavors comes together.Enjoy...[...]

Lettuce Paneer Wrap


1. Chopped 1/2 cup Cabbage, 1/2 Green BellPepper, 5 Mini Sweet peppers, 1/4 cup Carrot, 3 Thai Green Chilies, and 1 Roma Tomato.2. Heat 1/2 tbsp olive Oil in non-stick pan. Crackle 1 tsp Cumin Seeds and 1 tsp Fennel Seeds.3. Add carrots and green chilies, cook for 2 minutes.4. Add cabbage and peppers with little salt, mix and stir fry it for 5-6 minutes.5. In the mean time, prepare spice blend. Mix very well 1/4 tsp Turmeric powder, 1 tbsp Cumin-Coriander Powder, 1 tsp Red Chili Powder, 1/4 tsp Garlic Powder, 1/4 tsp Ginger Powder, 1-1/2 tsp Chaat masala, and Salt to taste.6. Add tomato7. With masala blend, drizzle little water and mix. Cook this vegetables with masala for 3-4 minutes.8. Now add 1 tsp Sweet and sour sauce and cook for 1 more minutes.9. Next goes in 1 cup Paneer cubes. Mix with vegetables, cover pan and let it cook for 2-3 minutes.10. Turn off the heat, Mix add chopped cilantro & Mint.11. Serve in fresh Iceberg Lettuce Leaves and sprinkle toasted Sesame seeds on top.Or serve as Crostini or as Ritz Toppers emotico[...]

Chipotle Style Cilantro-Lime Rice


1. Heat 1-1/2 tbsp Oil in pan..2. Add 1 cup of rice, and sauté for 30 seconds or until the rice is toasted (Just like Risotto).3. Now add 2 cups of water with salt and pinch of cumin powder..4. Bring it to boil, turn down the heat on low, cover with lid, and cook for 15 minutes or until rice is done. Turn off the heat and leave it for 10 more minutes.5. Open lid and fluff up the rice with fork..6. Add chopped cilantro and lime juice. Mix well.. Cilantro-Lime rice is ready to eat :))Enjoy...[...]

Spiced Cranberry Sauce/Chutney


This recipe is incredibly easy. To make this sauce more exciting than usual plain cranberry sauce I used some spices in it. The flavor of the cranberries mingles wonderfully with cheeses, crackers, carrots, pear, or as spread in sandwiches, burgers, etc. It freezes well too!!1. Heat 1 tsp Olive Oil in pan, crackle 1 tsp Cumin Seeds and 1 tsp Fennel Seeds.2. Add the 14oz whole cranberries in it,3. and let it cook for 4-5 minutes on medium low heat.4. Add 1-1/4 cups of water in it.5. Cook until all the cranberries are pop open about 15-20 minutes on medium heat, stir occasionally.6. Add 1 tsp Ginger Powder, 1 tsp Cumin Powder, 1 tsp Smoked Paprika, and 1-3/4 cups to 2 cups of sugar. Mix very well. Let it cook for another 6-7 minutes.7. Mix chopped fresh Rosemary in the sauce.8. Turn of the heat and melt 1 tsp room temperature unsalted butter in the sauce.9. Serve with Cheese and crackers.Enjoy...[...]

Summer Bean Salad


Very refreshing salad with lots of flavor and texture in it, made with two kinds of beans, fresh oranges, jalapeños, radish, feta cheese, grilled peppers, grilled romaine lettuce etc.. Easy and Delicious!1. Heat the griddle to a medium-low heat.While the grill heats up,mix 3 tbsp Extra Virgin Olive Oil, with 4 Grated Garlic Cloves, 1 tsp Italian Seasoning, 1 tsp Lemon Zest, and Salt-Pepper to taste.2. Cut Romaine bunch in half lengthwise, keeping leaves intact. Brush the oil mixture to the both sides of the lettuce. Place the lettuce face down on the grill for 2-3 minutes.3. Flip the romaine heart over and grill the other side for another 2-3 minutes or until there are clear grill marks.4. When it's done put them on a plate, and sprinkle Parmesan cheese on hot Romain.5. Brush sweet mini peppers too with oil mixer and grill them for 3-4 minutes on each sides.6. Gather all the salad ingredients. White Kidney Beans-Black Beans, Chopped Tomatoes, Finely chopped Pickled Jalapeño, Chopped Red Radish, Fresh Orange Segments, Handful of chopped Cilantro, Chopped Grilled Peppers, Chopped Grilled Romaine Lettuce, Half cut Sweet Orange, Red Wine Vinegar, and Feta Cheese with little Salt and Pepper to taste.7. Toss all the ingredients in bowl and squeeze whole orange in the salad. Toss it again and Serve.Enjoy...[...]

Green Beans and Milk Subzi


 My mom cooks this subji best. She cook Green Beans in milk which gives creamy texture to the dish. Using Ajwain in tadka gives amazing aroma and taste to the subji. Serve with roti, paratha, thepla, or plain rice.1. 2-1/2 cups Cut Green Beans and make paste of 4 garlic Cloves with 1-1/2 tsp Red Chili Powder.2. Heat 1 tbsp Olive Oil in pressure cooker and crackle 1-1/2 tsp Ajwain in it.3. Add green beans with garlic-chili paste, mix.4. Next add 1 tsp Turmeric Powder, 1-1/2 tbsp Cumin-Coriander Powder, and Salt to taste.5. Pour 1/2 cup water and cook until 95% water absorb.6. Now pour 3/4 cup milk. 7. Bring milk to boil. 8. Cover cooker with lid, give 3 whistle and turn off the heat.9. Cool down cooker little and then open it. Creamy green beans Yummm :)10. Serve hot with Roti, Lemon, and hot mango pickle.Enjoy...[...]

Potatoes In Peanuts & Sesame Seeds Gravy (Gujarati Curry for Khichdi)


Try this yummy Gujarati subji with Khichdi. It's pair perfect with Jowar Roti, Gujarati Kadhi too.1. 1 Big Red Onion, 4-5 Garlic Cloves, 1/2 cup Green peas, 3/4 cup Spicy Gathiya (Big Sev), 2 tbsp Peanuts, and 2 tbsp Sesame Seeds.2. Put all the ingredients into the food processor.3. Make coarse paste.4. In bowl mix this paste with 1/2 tsp Turmeric Powder, 1-1/2 tsp Red Chili Powder, 1 tbsp Cumin Coriander Powder, 1-1/4 tsp Pav Bhaji Masala, 1 tsp Sugar, 1/4 tsp Hing, and Salt to taste.5. Heat 2 tbsp oil in pressure cooker, add 1-1/2 tsp Cumin Seeds, let them crackle.6. Add paste in it and let it cook for 3-4 minutes on medium-low heat.7. Pour 2 cups of water.8. Add 3 Medium Red Potatoes, cut into 1 inch pieces. Bring water to boil and give 3 whistle. 9.  Drizzle little pickle oil on top and serve hot with Khichdi.Enjoy...[...]

Farfalle With Pistachio Pesto


Pesto means pound or crushed or pressed. Pesto is originally northern Italian sauce. Traditionally made of crushed garlic, fresh basil, extra virgin olive oil, pine nuts, and parmesan cheese. Most basil pesto recipes call for pine nuts but I always use Pistachios. One can easily substitute with walnuts too. I always add lemon zest and lemon juice in my pesto. Lemon brightens up the flavor and keeps the pesto bright green. I also like to use some mint and spinach in my pesto. Spinach gives color and mint gives fresh taste to the pesto. If you are using blender or food processor, do not add cheese in it. Blend all the ingredients and then Pour sauce into the bowl and mix grated cheese in it. Heat of the blades ruin the taste of the cheese ( Tip by Giada De Laurentiis). I store pesto in ice tray in freezer, where it will last for more than a month.If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.1. Pulse 1/4 of Dry Roasted Pistachios and 2-3 Garlic Cloves in a food processor.2. until coarsely ground.3. Add 4 cups Fresh Basil leaves, 1 cup Baby Spinach Leaves,3. with 1/4 cup of Fresh Mint Leaves.4. Blend to coarse paste.5. Grate half of the lemon zest or 1 tsp into the paste.6. Squeeze juice of the 1/2 lemon into the paste.7. Add 1/2 tsp ground black pepper and salt to taste. Pulse it again for few times.8. Slowly add 1 cup Extra Virgin Olive Oil With the processor on, to create a thick paste. Stop to scrape down the sides of the food processor with a rubber spatula. process until well combined.9. Pour this pesto sauce in bowl and add 1/2 cup Grated Parmesan Cheese in it and mix well.10. Heat 1 tsp Olive Oil in pan. Cook thinly sliced onion, red bell p11. In boiled Farfalle pasta, add cooked veggies with Pistachio Pesto and red pepper flakes in it.12. Mix it very well and serve.Enjoy...If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.Serve with Pasta, In Risotto, as Pizza Sauce, or spread on top of grilled Baguette.[...]

Gujarati Sweet & Sour Potato Curry (Khatta-Mitha Bataka Nu Shaak)


Gujarati Thali is not complete without this Khatti-Mithi Potato Curry. This curry is very simple and you can easily find all the ingredients in your kitchen. One can serve this curry with Khichdi, Poori, or with Bajri Rotla.Ingredients :- 3 Medium Red Potatoes, peeled and cut into the cubes 1 Small Tomato, chopped1 tbsp Garlic Paste3 tbsp Olive Oil1 tsp Cumin Seeds1 tsp Fennel Seeds1/2 tsp Cracked Mustard Seeds1/4 tsp Hing3 Whole Dry Red Chilies10-12 Fresh Curry Leaves1-1/2 tbsp Jaggery1 tsp Turmeric Powder1-1/2 tsp Cumin-Coriander Powder1-1/2 tsp Red Chili Powder or to tasteSalt to tasteMethod :-1. Heat Oil in pan, add cumin seeds and Fennel Seeds. Let them crackle, then add hing.2. Now add garlic paste, whole red chilies, and curry leaves. Saute for 10-12 seconds.3. Add tomato and cook for 2-3 minutes.4. Time to add turmeric powder, red chili powder, and cumin-coriander powder. Mix well and let it cook for 12-15 seconds.5. Add potatoes and mix.6. Now pour 1-1/2 cups Water or vegetable Broth.7. Add jaggery, and salt. Mix well and bring it to boil, cover pan with lid.8. Now turn down heat on low and let the curry cook for 20-25 minutes. Stir occasionally.9. Squeeze 2 tbsp lime-lemon juice or to taste with chopped cilantro in curry. Mix well.10. Serve hot with poori.Enjoy...[...]

Peas Paneer Masala


Hi All, Today I am sharing my DS's (Dear Son) favorite dish "PEAS PANEER MASALA" :). Star ingredient of this dish is "Tava Masala". I always use tava masala in this dish, it gives little smoky and tangy flavor. I didn't use any kind of milk or cream in it. To make this dish richer and creamier, I grated some paneer in the gravy. Grated paneer makes gravy little thicker, gives rich and creamy texture.Method :-1. Make a paste of 1 Big Onion, 5 Garlic Cloves, 3 Green Chilies, 1 tbsp Ginger with little Salt.2. Make Puree of 2 Medium Tomatoes.3. Heat 4 tbsp Oil in pan, add 1 Bay Leaf, 2 Whole Dry Red Chili, and 3 Green Cardamom, roast it for 10 seconds.4. Add 1 tsp of Cumin Seeds and 1 tsp of Fennel Seeds. Let them crackle.5. Add onion puree in to the pan and cook it for 5-6 minutes.6. Add tomato puree, mix and cook again for 4-5 minutes.7. In the mean time. Mix 1-1/2 tsp Tava Masala, 1/2 tsp Garam Masala, 1 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tbsp Cumin-Coriander Powder, 1/8 tsp Asafoetida, and Salt to taste. (If you don't have Tava Masala, you can use Chaat masala)8. Next goes in masala mixture, mix it well and let it masala cook for 30 seconds.9. Add 1 cup of water to the pan. Water help to make gravy. (One can use milk too)10. Add Cubed Paneer and Thawed Green Peas. Mix well, cover pan with lid and let to cook for 12 minutes on medium low heat. Stir occasionally.11. At last add 4-5 tbsp grated Paneer and 1-1/2 tsp Kasuri Methi. Stir well and cook for another 3-4 minutes.12. 12. Serve piping hot Peas Paneer Masala with Naan or Roti or with Jeera Rice.Enjoy...[...]