Achari Baingan ( Spicy Baby Eggplants)

Baingan/Eggplants/Brinjal is one of my favorite vegetables these days and I am experimenting to use it in different cuisines like my Eggplant & Tomato Pizza apart from traditional Indian dishes!! On my routine visit to farmers market I always pick up fresh eggplants, with other fresh produce :)

This week I bought these long & thin eggplants also known as Oriental or Asian eggplant and decided to make Masala Baingan or eggplant with spices or Achari baingan, which in India we usually make with small baby eggplants.


INGREDIENTS :

4 medium size long eggplants*
1/4 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
2 tsp dried coriander powder
1 tsp fennel seeds, crushed
1 tbsp amchur (dried mango powder)
Salt to taste
1 tbsp mustard oil (or any other cooking oil)




DIRECTIONS :

• Wash the eggplants and cut into big pieces (Keep in cold water so they won't turn black ).

• Heat the oil in a pan, add all the spices except amchur powder.
• Add diced eggplants, mix with the spices, add salt.

                           

• Cover the pan and let the eggplants cook at medium heat for 10-15 mins, stirring occasionally and until eggplants are tender.
• Add amchur powder, mix all.
• Serve hot, with choice of bread or rice!!

*In case you are using baby eggplants, follow the above recipe with 8 baby eggplants, remove the crown and give each of them a slit in between.

Diced Green Beans

Green beans are most favored vegetable items in stir-fry, stews, grilled-salads or just steamed along with carrots, cauliflower, peas, tomato...etc but herein I added a few spices and it gave a whole new flavor to green beans!!

All you need:
1 cup diced green beans
1 garlic clove, finely chopped
1/4 tsp cumin seeds
1/4 tsp red chili flakes
1 tbsp Mustard oil for cooking
1 tsp lemon juice
Salt to taste






How to prepare:

• Heat a flat pan, add oil, add cumin seeds and let it crackle.
• Add finely chopped garlic and red chili flakes with diced green beans.

• Add salt as per taste and mix all. 
• Cover the pan and on medium heat let the green beans cook till they are done.
• Add 1 tsp lemon juice and serve hot!!

* In case you like you can add cubed potatoes as well.

Battered Green beans

Ever get bored of cooking a particular vegetable the same way every time!!! I tried something different with Green beans.. with added flavors & lentil flour. Enjoy this recipe & let me know what you think

All you need:

100 grams, Green beans

2 tbsp coarsely grounded yellow lentil (moong dal)

A pinch of Asafetida

1/4 tsp cumin seeds

1/2 tsp red chili flakes

1 tsp fennel seeds

1 tsp lemon juice

1 tbsp oil for cooking

Salt to taste

How to prepare:

• Wash the green beans and cut into 2 inch long pieces.

• Prepare the moong dal (lentil) batter with water, salt, red chili flakes, fennel seeds and asafetida.

• Add the green beans to prepared better and let it rest for 1 hour.

• Heat a non stick pan, add oil, cumin seeds and battered green beans.

• Let the beans cook at medium heat till 10 minutes or until green beans are done but crunchy and batter color turns to golden brown & crispy.

• Sprinkle lemon juice and serve hot.

This can be enjoyed as snacks or served as a side dish. May be eaten with breads & plain yogurt/ raita.

Tangy Vegetable Pasta

Thinking of how to use some boiled pasta sitting in refrigerator??  Try this Tangy Vegetable Pasta, with lots of veggies and Indo-Chinese fusion of flavors!!

All you need:

1 cup boiled pasta

1/4 tsp red chili flakes

1 tsp minced garlic

1 small sliced onion

1/2 sliced medium green pepper

1cup cabbage

2 medium carrots cut length wise

1/2 tsp black pepper powder

1 tsp white vinegar

1 tsp soy sauce

1 tbsp tomato ketchup

1 tbsp oil for cooking

Salt to taste

How to prepare:

• Cut all veggies length wise (Julienne cut).

• Heat a pan, add oil. Add ginger, red chili flakes, onion and saute all for 1 min. 
• Add all other veggies with salt and let them cook on medium heat by covering the pan.
• Cook veggies till they are done but still crunchy. 

• Add boiled pasta & tomato puree with black pepper powder. Mix all, cover the pan and let it cook on medium heat.

• Add soy sauce, tomato ketchup and vinegar. Mix all and Serve hot!!

Enjoy hot pasta with Garlic bread, Soup or Salad!!

Red cabbage rice

If given a choice, I would not like to cook on a Sunday night. I am sure there are days in your week, when you don't want to spend time in the Kitchen but you have to!!! Red Cabbage Rice is a recipe for those times, Easy but with a twist :)




All you need:
2 cups shredded Red Cabbage
1 cup Basmati rice, washed & soaked
1/2 tsp cumin seeds
1/2 tsp red chili powder
Oil to cook
Salt to taste
2 cups of water




How to prepare:

• Heat a pressure cooker or a big saucepan. 
• Add oil, cumin seeds and let it crackle.
• Add red cabbage and saute for a minute.
• Add rice with 2 cups of water, salt, chili powder. Mix all

• If you are using a pressure cooker, turn off the stove after 1 whistle and remove the pressure cooker from hot plate. 
• In case you are using sauce pan, cover it with a lid, during cooking. Keep checking on rice every few minutes till its done; don't let it over cook.

Serve hot with yogurt and pickle!! I am sure you are going to make it again and again...

Aloo methi

Aloo methi is my all time favorite potato recipe!! Its easy & quick and full of flavors. Actually Methi (Fenugreek leaves) is one of my favorites herb, I use it all the time in most of the daal's (lentils) or other north Indian recipes like kadhai paneer, palak paneer etc. 

In this recipe I used dried Fenugreek leaves also known as Kasoori methi, which has distinct flavor from fresh fenugreek leaves and you can surely interchange between fresh & dried fenugreek leaves.

All you need:
2 medium golden potatoes
2 tbsp dried fenugreek leaves (kasoori methi)
1 tsp red chili powder
1/2 tsp Cumin seeds
1/4 tsp Carom seeds
A pinch of Asafetida
1 tbsp Coriander powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tbsp cooking oil
Salt to taste

How to prepare:

• Wash and cut the potatoes length wise (like for french fries) and keep in cold water.

• Heat a pan, add oil, add asafetida, cumin seeds, carom seeds and let it crackle.
• Add potatoes (without water) with all the spices, dried fenugreek leaves and salt (except garam masala).

• Cover the pan and let it cook on medium heat till potatoes are done but not falling apart.
• Keep turning potatoes in between, to prevent from sticking.
• When potatoes are cooked, remove the lid and roast a little more to get extra crispiness on top.
• Add garam masala and lemon juice.

Serve hot!!

Peach N Plum Smoothie

In hot summers, can there be anything more refreshing & satisfying then a real fruit smoothie. Try this 'Peach N Plum smoothie', it surely will leave the tingling taste on your taste buds.

All you need:

(Serves:2)

1 Black ripe plum

2 small ripe peaches

1/2 cup orange juice/ mango juice

1 tbsp sugar

How to prepare:

• Wash and chop the plums & peaches in a mixer-grinder.
• Add mango or orange juice with sugar. Churn all for 1 minute.
• Add ice cubes and churn once again, till all the ice cubes are crushed.

Pour into glasses and enjoy!!

Kheera ka Raita (Cucumber yogurt)

Raita is a popular Indian condiment, made of yogurt. Variations includes different veggies & seasonings.

Kheera ka raita (Cucumber yogurt) is a refreshing yet flavorful blend of cucumber with yogurt. It soothes your pallet and aids in digestion.

This simple raita can elevate flavor of any rice or dry vegetables!!

All you need:

1 small Cucumber, finely chopped

2 cups fresh non-fat yogurt

1/2 cup milk

1/2 tsp roasted & powdered cumin seeds*

1/2 tsp red chili powder

Salt to taste

Mint leaves( for garnish)

How to prepare:

• In a serving bowl, mix together yogurt and milk.

• Add chopped cucumber with salt, red chili powder and cumin seeds powder.
• Mix all and serve chilled with garnish of mint leaves.

*Dry roast the cumin seeds powder at medium heat in any flat pan and then ground it to powder.

Potato & Cauliflower Hot N Sour (Aloo Gobhi- Hot N Sour )

Cauliflower & Potato  with a twist !!

It will surely tingles your taste buds and leave you craving for more!!

(Serves 2)

All you need:
2 medium potatoes, peeled & cubed
1/2 Cauliflower, cut into florets
1 medium ripe tomato, diced
1 small onion, finely chopped
A pinch of Asafoetida
1/4 tsp red chili flakes
1/2 tsp cumin seeds
1/2 tsp grated fresh ginger
1/2 tsp chopped green chili
2 tsp dried coriander powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp Garam masala
1 tsp soy sauce
1/2 tsp vinegar
Oil for cooking
Salt to taste

How to prepare:

 
• Heat a pan, add 1 tbsp oil, add asafoetida, cumin seeds and ginger.
• Once cumin seeds start crackling add onions and saute till onions become translucent.

• Add chopped tomatoes, green chili with coriander, turmeric and red chili powder. Saute all for a min.
• Add potatoes and cauliflower florets with red chili flakes & salt. Add 2 tbsp water and cover the pan. Turn the heat to medium low.

• Keep turning potatoes and cauliflower time to time and cook them covered for 15-20 mins, till potatoes are soften but not falling apart.
• Once potatoes and cauliflower are done add soy sauce and vinegar, mix all. Sprinkle the garam masala and its ready to serve.
• Serve hot!!

Spicy Purple beans

Ahhh..Today is Thursday and its time for my trip to local farmers' market. Every time I am here, I look for something special... Today I bought Purple beans...I had never seen purple beans before. The seller offered me to taste them and wow... they tasted great and were fresh... I also asked her suggestions on best way to cook.






Purple Beans are also called Magical Beans because they turn green when cooked. I decided to create Roasted spicy Purple beans to complement Beans sweetness & crispiness with spices :)


All you need:
100 grams Purple Beans
1 Garlic clove, finely chopped
1/2 tsp Red chili flakes
1 tsp Lemon juice
Salt to taste
1 tbsp Olive Oil to cook


How to prepare:

• Wash the purple beans and try to take off veins from both the ends.

• Heat oil in a pan. Add garlic, saute for a few seconds.
• Add purple beans with chili flakes & salt and cover the pan. Let them cook at medium heat till color magically changes to green. 

• To prevent from overcooking, keep turning beans in between. Notice change of colors in the pic above.
• Once cooked and tender crisp, beans will turn bright green.

• Add lemon juice to cooked purple beans.
• Serve hot as sides to soup, salads & burgers!!

**In case you don't find purple beans, try with green beans aka french beans.
I wonder how our cooking experience would have been in case everything when cooked changed color .. :)

Red bean patty (Rajma Cutlets)

Leftover boiled Red beans/Rajma??...Try Red bean patty(Rajma Cutlets) I am sure next time you will be boiling the beans specially for this!!

A healthy option to replace regular Potato patty(aloo tikki) with these red bean patty!!

All you need:

1 cup boiled rajma(red kidney beans)
1 medium size boiled potato
1/2 cup finely chopped onion
2 medium size finely grated carrots
1/2 cup boiled green peas

2 bread slices crumbs
1 green chilies finely chopped
1/4 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Oil to cook/ cooking spray

How to prepare:

• In a mixing bowl add boiled rajma(red beans), potatoes, carrot & green peas and mash all by hand or  masher. 
• Grease your palms with few drops of oil and make cutlets (round or your preferred shape) from the mix.
• Make sure the patties are less than 1/2 inch in thickness. 

To serve:

These patties can be either shallow fried or deep fried. I personally prefer to cook with minimum oil on flat pan. 

• To shallow fry, cook the patties on medium heat. It will take a bit longer to get desired crispiness.
• If deep frying, coat the patties with cornflour or bread crumbs for a crispier coating. Fry till it's golden brown and crispy on outside.

Serve hot with green chutney, tomato ketchup, buns, soup or anything of your choice !!

Tip : You can store the uncooked patties in an air tight container in freezer section and use as you want.

Refreshing Peanut Salad

A refreshing cold salad you will surely enjoy anytime!!

All you need:

1 medium size Apple: Diced with skin
3/4 cup Diced sweetened can Pineapple
1 medium size diced fresh Cucumber with skin
1/2 cup Green peas (semi boiled with salt)
1 tbsp chopped fresh Coriander/Cilantro Leaves
2 tbsp crushed roasted unsalted Peanuts







For Dressing:

  3/4 Cup Hung Curd
  1 tsp Extra Virgin Olive Oil
  1 1/2 tsp Vinegar
  1/2 tsp Salt
  1/2 tsp Powdered Sugar
  2 tsp Honey
  A pinch of Mustard Powder
  1/4 tsp Black Pepper Powder






How to prepare:

• For Dressing: In a bowl add all the ingredients for dressing and keep it in fridge until ready to serve.
• In the serving bowl add diced apple, pineapple, cucumber and peas, refrigerate these too.
• Ready to Serve: Mix prepared yogurt dressing with fruits & veggies  Add crushed peanuts and garnish with chopped coriander..its ready to serve!!

PS: This salad is best when it served chill.

Classic Minestrone Soup

Classic Minestrone Soup reminds me of Olive Garden. Whenever I go there I ask for minestrone soup. Its vegetarian, light, healthy and delicious. I prepared this from my experience at Olive Garden and I was elated with results to say the least!!!

Do try and let me know how it turns out for you??




All you need:

(Servings: 4)

1/4 cup boiled small shell pasta
1/2 tsp minced garlic
1/4 cup red onion (finely chopped)
1 cup crushed tomatoes
1/4 cup carrot thinly cut-length wise
1/4 cup zucchini, thin slices (D shape)

1 cup raw spinach
1/2 cup mix of red kidney beans & black eyed beans
 8-10 leaves of fresh basil (or use dried leaves)
1/4 tsp dried oregano
1 tbsp olive oil
1/2 tsp black pepper powder
1/4 tsp dried thyme
3 cups Vegetable stock/ water
Salt to taste

How to Prepare:

• Heat a pan, add olive oil and saute the garlic & onions.
• Add all the veggies and saute for a minute.
• Add crushed tomatoes, beans & pasta with all the herbs, salt & pepper.
• Add vegetable stock* and let it boil for 5 mins, stirring occasionally.
• Minestrone soup is ready. Serve hot!!

Classic Minestrone soup can be accompanied with garlic breadsticks, salads, pasta or can be a great appetizer or evening snack.

*Vegetable stock is prepared by boiling together various vegetables in water and straining the water after boiling.

Vegetable Bruschetta

One evening, while preparing black bean soup (recipe coming soon ;)) for dinner, I baked Vegetable Bruschetta instead of regular garlic bread. Bruschetta is an Italian Antipasto, where roasted bread is rubbed with garlic & topped with extra virgin Olive Oil, Salt & Pepper. Toppings usually incorporates lot of variations. This variation is inspired from my love for Veggies & Pizza :)




All you need:
(Servings:6)
1 Long multi grain bread loaf
1/2 cup  Pesto paste / Pizza Sauce / Salsa
2 thin cheese slices
1 cup length wise cut vegetables (onion, zucchini, capsicum-green/red/yellow. mushrooms)
1/2 tsp black pepper powder
Salt to taste

Glaze Preparation:
2 cloves of garlic finely minced
1 tsp vinegar
1 tsp olive oil
1/4 tsp oregano
1/4 tsp parsley

How to prepare:

• Mix all the ingredients for glaze and keep aside.

Grill Time:

• Brush butter on a grill pan or small oven pan to grill the vegetables. Sprinkle salt and black pepper powder on the veggies while grilling. Keep turning the veggies for even grilling.Grilling should be complete in about 5-7 minutes.
• Slice the bread loaf in 10 cm slices, apply butter on both sides of slices & toast them in a grill.
• Spread pesto / pasta/salsa sauce on the bread slices & then create a layer of grilled vegetables. Add layer of cheese on top of veggies and glaze the slices with prepared glazed. 
• Finally grill the prepared bread on high rack for 5-7 mins or till cheese melts at 350 degree F.

Serve hot!!

This could be a complete meal with accompaniments like soup & salads or could be a quick evening snack.

Thousand Island Salad

Thousand Island salad is an easy salad and everything, including dressing can be prepared at home!!!

All you need:

Salad:
1/2 cup boiled penne pasta

1 small cucumber diced in cubes

1/4 medium size beet root, small cubes 

1 medium sized carrot cut length wise
1/2 medium size apple,cubed

Dressing:
2 tbsp low fat mayonnaise
2 tsp tomato ketchup
1 tsp honey
1 tsp white vinegar
1 tsp extra virgin olive oil

How to prepare:

• Keep boiled Pasta & cut veggies chilled till you want to serve.
• Mix all dressing ingredients together and store them cold

To Serve:
Toss the veggies, pasta  in a Salad bowl & mix with dressing. Garnish with mint leaves.

Served Cold

Stuffed Buns

Buns full of deliciousness!!!This is one of my favorite recipes & would love your feedback on this. I served it to my mother-in-law when she visited us. It worked for me... Hopefully it does the same for you :P
Quick & Easy Recipe!!!  

All you need:
(Servings: 4)

4 big buns
2 tsp butter

For stuffing:

1 small onion, finely chopped
1 carrot, finely chopped
1/4 cup finely chopped green beans
1/2 medium green pepper, finely chopped
1/4 cup sweet corn kernels
1/4 cup green peas
1/2 cup baby spinach
1/4 zucchini, finely chopped
1/2 small boiled potato, almost mashed
1/4 cup cubed cottage cheese(optional)
(any other veggie of your choice)
Salt to taste
1 tsp red chili powder
1 tsp oil to cook
1 tsp red chili flakes
1 tbsp fresh cream/ mayonnaise
4 tsp cheese for garnish

How to prepare :

• Cut the buns cap horizontally and scoop out the bread inside. (You may use the scooped portion as bread crumbs). Brush little butter on inner walls of the hollowed bun and keep aside.

     Stuffing Preparation

• To prepare stuffing, heat a pan, add oil & chopped onion and saute for a minute. Add all other veggies with red chili powder and salt and cover the pan with a lid for 3-4 mins, till all the veggies are tender. Add chili flakes in the end and let the mixture cool a bit.

     Oven Magic

• Heat the oven at 200 degree Celsius. 
• Pre-heat the hollowed buns for 2 minutes to cook the inner walls. (For a crispier bun)
• Add cream or mayonnaise as per preference to the stuffing and fill hollowed buns with the mix. Sprinkle cheese on top and grill it in pre-heated oven for 3-4 mins, till cheese melts and edges of buns turns brown.

Serve hot!!

These buns go very well with Soups, Chips or Salads !!!!