During corn season, i tried to use white sweet corn kernals from the cob and sauteed them few spices which made a great snack or call it a appetizer. One thing for sure that this dish is eye catching when served in a open platter, garnished with red and green pepper slices, red radishes and mint sprigs.
When corn is out of season, frozen organic sweet corn can be used. This is very child friendly dish and spices can be adjusted if made for children.
Ingredients
2 Tbs olive oil
1/2 Red and 1/2 Green pepper cut in strips
salt to taste
2 Pinches cuminseed
1/2 Ts mustard seeds
1Ts dry coriander powder
1 inch ginger cut into matchstickes
2 cups organic frozen sweet corn or fresh from the cob
1/4 Ts red chili flakes
Juice of one lemon
1 Tbs raisins
3-4 mint sprigs
3-4 red radishes thinly sliced
Pinch of chaat masala
Heat the oil on medium heat,stir fry the pepper strips for couple of minutes. Transfer them to a bowl, sprinkle pinch of salt and keep aside.
In the same oil add cuminseed and mustard seeds, wait until you hear the crackling sound,takes a few seconds. Shake the pan quickly,add coriander powder,followed by ginger stickes,corn, salt,red chili flakes and saute them for 5-6 minutes or until corn looks cooked but still crisp. Finish with squeez of lemon juice.
Serve hot in a open platter. Scatter raisins, garnish with mint sprigs,red radishes and stir fried pepper slices. Sprinkle chaat masala on top and serve.
Hope you and your guests will enjoy it as mine do.
Friday, February 29, 2008
Tuesday, February 19, 2008
Tofu And Broccoli
I would like to share a few Tofu receipes i have created, but before that i would like to write a little about tofu itself.
TOFU
Many people call tofu as a nutritional wonder and that is very true. It is a perfact food with countless health benefits. Its a good source of plant based protein and thus is a very important cholestrol fighting replacement for meat, poultery, cheese and egg receipes.
Tofu's blandness should not be a negative factor, but consider it a asset as you can give it any kind of flavour with different seasonings.
Tofu is very versatile, it can be sauted, deep fried, grilled, baked, broiled or even mashed, so lot of recepies can be created.
TOFU AND BROCCOLI
This is a scrambled form of tofu which can be cooked with broccoli, asparagus or sweet peppers and can replace scrambled eggs for breakfast.
Ingredients
6-7 oz regular or firm tofu, crumbled into very small pieces with hands
1/2 Ts salt
1/4 Ts red chili
1/2 Ts turmeric
1/4 Ts garam masala
2 Tbs olive oil
Pinch of cuminseed
1/2 Ts crushed ginger
Handful of finely chopped broccoli frorets
One lemon cut into wedges
Handful of chopped cilantro
Take a bowl, add tofu, salt, chili, turmeric, garam masala, mix them together and keep aside.
Heat oil in a pan, add cuminseed and let it sizzle a few seconds. Add onions and ginger, cook it for 3-4 minutes or until onions look translucent, stir in broccoli frorets and cook for another minute or so.
Add spiced tofu and saute it with broccoli for 6-8 minutes, covering it for couple of minutes in between for spices to blend on slow to medium heat.
Transfer it to a serving bowl, garnished with lemon wedges and cilantro
TOFU
Many people call tofu as a nutritional wonder and that is very true. It is a perfact food with countless health benefits. Its a good source of plant based protein and thus is a very important cholestrol fighting replacement for meat, poultery, cheese and egg receipes.
Tofu's blandness should not be a negative factor, but consider it a asset as you can give it any kind of flavour with different seasonings.
Tofu is very versatile, it can be sauted, deep fried, grilled, baked, broiled or even mashed, so lot of recepies can be created.
TOFU AND BROCCOLI
This is a scrambled form of tofu which can be cooked with broccoli, asparagus or sweet peppers and can replace scrambled eggs for breakfast.
Ingredients
6-7 oz regular or firm tofu, crumbled into very small pieces with hands
1/2 Ts salt
1/4 Ts red chili
1/2 Ts turmeric
1/4 Ts garam masala
2 Tbs olive oil
Pinch of cuminseed
1/2 Ts crushed ginger
Handful of finely chopped broccoli frorets
One lemon cut into wedges
Handful of chopped cilantro
Take a bowl, add tofu, salt, chili, turmeric, garam masala, mix them together and keep aside.
Heat oil in a pan, add cuminseed and let it sizzle a few seconds. Add onions and ginger, cook it for 3-4 minutes or until onions look translucent, stir in broccoli frorets and cook for another minute or so.
Add spiced tofu and saute it with broccoli for 6-8 minutes, covering it for couple of minutes in between for spices to blend on slow to medium heat.
Transfer it to a serving bowl, garnished with lemon wedges and cilantro
Saturday, February 16, 2008
Indian Style Quesadilla
This is a continuation of the previous Blog.
The left over spinach roties or pranthas are given a different taste and look with stuffing of low fat cheese and favourite vegetables.
(The word roties and pranthas mean the flat Indian bread)
Ingredients
2 cooked spinach roties or lightly oiled spinach pranthas
3-4 Tbs grated low fat swiss cheese or low fat mozzerala or both of mixed together
1 Tbs chopped cilantro
1 green chili seeded and finely chopped
2-3 baby red and orange peppers chopped
Pinch of salt and pepper to taste
Put one spinach flat bread on a heated grill pan or tava. Spread half of grated cheese on it,then spread the chopped, cilantro,green chili,baby red and orange peppers and top it with rest of the grated cheese. Cover it with 2nd spinach flat bread and press them together evenly with back of serving spoon. Cook them on low heat for a minute or two until cheese is melted,flip it over for even cooking on both sides.
Cut them into 4 triangles with a sharp knife and serve hot.
The left over spinach roties or pranthas are given a different taste and look with stuffing of low fat cheese and favourite vegetables.
(The word roties and pranthas mean the flat Indian bread)
Ingredients
2 cooked spinach roties or lightly oiled spinach pranthas
3-4 Tbs grated low fat swiss cheese or low fat mozzerala or both of mixed together
1 Tbs chopped cilantro
1 green chili seeded and finely chopped
2-3 baby red and orange peppers chopped
Pinch of salt and pepper to taste
Put one spinach flat bread on a heated grill pan or tava. Spread half of grated cheese on it,then spread the chopped, cilantro,green chili,baby red and orange peppers and top it with rest of the grated cheese. Cover it with 2nd spinach flat bread and press them together evenly with back of serving spoon. Cook them on low heat for a minute or two until cheese is melted,flip it over for even cooking on both sides.
Cut them into 4 triangles with a sharp knife and serve hot.
Monday, February 11, 2008
Indian Quesadilla with Avacado Guacamole
Living in California we have the advantage of enjoing all differant couisines of the globe. My passion is to pick up the healthy ideas of other cousines and incorporate them in Indian Food.
Last week when my son was visiting here from NY and asked me to make some snack for him but not deep fried. I had some cooked spinach roties in the refrigrator,so i came up with the idea of turning them into Quesadilla with low fat cheese and made some Guacamole to serve with it.He loved it so much that he wanted me to put this on my blog.
Before i go for the receipe i can't resist writing a few words about that innocent looking avacado.
Health Benefits Of Avacado
Avacado is always blamed for being high in calories, but look at its food value, its loaded with healthy monounsaturated fat,the kind found in olive oil and nuts.
Its high in fiber and is a good sourse of vitamin C and E, and potassium and magnesium.Its a great addition to salads, salasa, omeletes, smoothies and much more,but of coarse modration is the key.
Receipe For Guacamole
1 ripe but firm avacado
1 vine riped tomatoe chopped
1 small green chili seeded and chopped
1 Tbs onion chopped (is optional)
1-2 Tbs fresh lemon juice
Salt and cracked black pepper
Freshly roasted cominseed powder (bhuna jeera)
Handful of chopped cilantro leaves
Take a bowl, mash avacado and put rest of the ingredients in it,mix well and serve.
Receipe for the Quesdilla,i'll put on the blog next week.
Last week when my son was visiting here from NY and asked me to make some snack for him but not deep fried. I had some cooked spinach roties in the refrigrator,so i came up with the idea of turning them into Quesadilla with low fat cheese and made some Guacamole to serve with it.He loved it so much that he wanted me to put this on my blog.
Before i go for the receipe i can't resist writing a few words about that innocent looking avacado.
Health Benefits Of Avacado
Avacado is always blamed for being high in calories, but look at its food value, its loaded with healthy monounsaturated fat,the kind found in olive oil and nuts.
Its high in fiber and is a good sourse of vitamin C and E, and potassium and magnesium.Its a great addition to salads, salasa, omeletes, smoothies and much more,but of coarse modration is the key.
Receipe For Guacamole
1 ripe but firm avacado
1 vine riped tomatoe chopped
1 small green chili seeded and chopped
1 Tbs onion chopped (is optional)
1-2 Tbs fresh lemon juice
Salt and cracked black pepper
Freshly roasted cominseed powder (bhuna jeera)
Handful of chopped cilantro leaves
Take a bowl, mash avacado and put rest of the ingredients in it,mix well and serve.
Receipe for the Quesdilla,i'll put on the blog next week.
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