Monday, July 6, 2015

Grilled Vegetable Focaccia Sandwich with Sun Dried Tomato Tapenade

So when he decided to eat brown rice risotto with grilled vegetables, I knew what I am making for me. I had this beautiful focaccia bread in the house and love to use it and with grilled vegetables it was perfect pairing too. So just made this sun dried tomato tapenade and enjoy my dinner too. Everyone got to eat their favorite food and enjoyed our diner. Yes it become hectic to cook different things but I don't mind that , because I have different thinking about feeding kids, don't like to force them to eat everything. I like to enjoy food, only crying and screaming in the background.

Ingredients for Sun Dried Tomato Tapenade

3/4 cup of oil packed sun dried tomato , if you have just dried tomato, put it in boiling water for few minutes to make it soften and then use it.
1/2 cup black or kalamata olives
2/3 cup EVOO
1 clove of garlic
1 tsp. of dried organo


Put tomato and olives in blender, with on/off buttons, crushed it, then add garlic, olive oil and oregano and crushed it more.
Blend to make it coarse puree.
Take it out and store in glass bottle and use it as needed.

Grilled Vegetable Sandwich

1 each red, green capsciucm
1 onion
2 carrot
1 cup of spinach

Grilled all this vegetables and cut it in match stick slices. No need to chop spinach.

Make a dressing of 2 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tsp. of garlic powder, 1 tsp. of crushed red pepper flakes , salt and pepper and mix it, add those chopped vegetables in it and mix it.

Assembly of sandwich :

Take your bread and cut it in half , not all the way thru. Spread nice coating of sun dried tomato tapenade on one side.
Add your vegetables on top of it and close it and enjoy your diner.

Friday, July 3, 2015

Thali # 6 - Ringna Bataka Nu Rasawalu shak, Kadhi, Juwar ni Rotli

When we eat simple food, it gives more satisfaction than any other complex dishes. I think I have more eggplant dishes than any other vegetables. what do I say, I just love eggplants, any size any cuisine, give it to me and I will eat it. Its like I have three kinds of eggplants always in the fridge. For this thali, I made simple gravy curry with purple eggplant with my favorite pigeon peas, potato and regular kadhi, instead of wheat roti, made juwar roti and other favorite thing , green chili.

Ringan Bateta Nu shak Ingredients 

1 purple eggplant
1 small potato
1/2 cup frozen pigeon peas (tuver na dana)
1 tomato
1 tbsp. ginger, garlic, chili paste
1 tsp. turmeric powder
1 tbsp. red chili powder
1 tbsp. cumin coriander powder
1 tsp. garam masala powder
1 tsp. Mustard seeds
Salt as per taste
2 tbsp. Oil


cut the eggplant in half, then again half and make cubes of it, put it in salted water and cut the same size potato too.
Cut the tomato and get it ready.
Heat the pan, add oil in it.
Add mustard seeds, when its popped, add ginger garlic paste along with tomato.
cook til tomatoes are soften.
Add powder masala along with eggplant and potato and pigeon peas and salt.
Add enough water to make gravy and cover it.
When potato are cooked and gravy thickens, shut off the flame.
Serve it with fulka, kadhi , rice or khichdi.


Vagharela Marcha / Instant Green Chilies Pickle

 Juwar Rotli  - Take 1/2 cup of juwar flour, 4 tbsp. wheat flour and make a dough and make rotis.

Hearth and Soul blog hop: June last week - Zesty South Indian Kitchen
Ooey, gooey caramel dessert ideas + #recipeoftheweek 27 June - 3 July - A Mummy Too

Wednesday, July 1, 2015

Brown Rice Risotto

My husband only eat brown rice and when I asked him one sunday evening that what he wants for dinner, he said brown rice risotto with grilled vegetables and he continued doing  his work. Then I asked kids, what they want, they come up with something else. So once everyone placed their order, its time to cook. Yes in my house it feels like they are in restaurant , giving order to chef, and then they set down to table and eat the diner. Anyway , but then I got busy with kids , and he started making his diner. Now when he makes it , he put all sorts of ingredients in it to make it flavorful yet good for him. Now you know to make risotto you need white wine or good stock to cook rice and this was brown rice so need more stock. So to make stock he used vegetable bouillon but add herbs and fennel seeds in it to make it more flavorful. and use it in rice.

Ingredients :

1 cup of Brown rice
4 cups of vegetable stock, use the above method or white wine or just water
1/2 onion chopped
1/2 each of red and green pepper
2 cloves of finely chopped garlic
2 tbso. EVOO (extra virgin olive oil)
Salt and Black pepper to taste
Freshly grated parmesan cheese


Heat a big pot , add olive oil in it.
Add onion and cook it on low flame til it becomes light pink.
Add garlic and brown rice and cook for a minute or two till rice nicely coated with oil.
Now add one ladleful of stock in rice and mix it, once it absorbed completely , add more.
Ready made stock has salt in it so be careful with salt in rice too.
Add salt and add more stock , do this till you get your rice perfectly cooked and its creamy , not dried.
If you want you can add vegetables in it, herbs and seasoning in it but he wanted plain so he made it this way only.
When the rice is almost done, add green and red capscicum, add one ladleful of stock to make creamy, add parmesan cheese and black pepper powder. Stir it  and take it out in serving bowl.
Sprinkle more cheese and black pepper on top and enjoy it.

Hearth and Soul blog hop: June last week - Zesty South Indian Kitchen
Ooey, gooey caramel dessert ideas + #recipeoftheweek 27 June - 3 July - A Mummy Too

Monday, June 29, 2015

Achari Pulao with Vegetables and Soya

We are making lot of dishes with achari masala, so why not rice and that too with lot of vegetables and my favorite ingredient, soya nuggets. Well made it for quick diner and loved it and just had it with my favorite kachumber. You can make raita to go with it , its perfect but I am not a big fan of it so just happy with my platter. I used powder achari masala which you can find it here. Try it with ready made pickle masala or even pickle  too. Add your favorite vegetables or even non veg like chicken, mutton , shrimp too.

Ingredients :

2 cups washed and soaked basmati rice
1 cup of mixed vegetables (I used frozen mixed vegetables)
1/2 cup soaked soya granules
1/2 onion chopped
1 tomato chopped
1 tbsp. Ginger, garlic , chili paste
2 tbsp. Achari spice powder
Salt to taste
1tsp. cumin seeds
2 tbsp. oil


You can make this in pressure cooker too but I made it in pan cause I wanted grains to be separated.
Heat a oil in pan, add cumin seeds in it, when it changes the color, add onion.
cook till it becomes brown, add tomato along with ginger, garlic paste.
Cook till its raw smell goes away.
Add achari powder, vegetables, soya , rice and mix nicely.
Add water to cook the rice.
Add salt and mix it and put the lid in it.
Cook it without stirring till all the water is gone and everything cooks.
Shut the flame off and leave it uncovered for 10 minutes.
Take it out and enjoy with raita, salad, dal, kadhi or as it is or old plain kachumber.

Ooey, gooey caramel dessert ideas + #recipeoftheweek 27 June - 3 July - A Mummy Too

Hearth and Soul blog hop: June last week - Zesty South Indian Kitchen

Friday, June 26, 2015

Marigold Flower Juice - UC recipe

You know that my husband is suffering from #UC , so his life and my menu changed a lot in this last few months, cooking separate for him, taking care of his special dietary needs and always looking for something which gives him a bit of relief. So he found out that marigold flowers juice is good for him, was looking for that flowers in winter but was told that they are summer flowers and as soon as the weather warm up I saw it on the streets so he get that and planted it . It already has some small flowers , waited few days and it bloom, pluck it , washed it and made a juice out of it. You dont have to strain it , just grind it super fined in blender and drink it. Here is the link which says it good for #UC patients. Your needs might be different so drink it at your risk.

Ingredients :

4 Yellow Marigold Flowers
1 cup of water


Plucked the Marigold flowers and put them in lots of water so any sand or dirt goes away.
Take only yellow flower part, not the green part.
Add water in blender and flowers.
Grind it till it mix it nicely in water. 
Pour it in glass and Drink it immediately.

Wednesday, June 24, 2015

Ragda Pattice Bite

Sometimes when you have guests or you are having party, its always hard to please everyone with food. Everyone has their own choice but it's your party and then you have to decide how to pleased the guests, so here is a simple idea to make one dish which you all are making it but just presenting in a different way and dish become simply delicious and loved by all. My guests were not very enthu to eat raw onion and tomatoes so I didn't add it on top but if you  and your friends like it by all means put onion and tomatoes on top on this bite size ragda pattice and it will be gone soon.

Ingredients :  For Patties

3 boiled potatoes

1 shredded carrot
Finely chopped ginger , green chilies 
finely chopped coriander leaves
salt to taste
lime juice

For ragda

1 cup White or yellow Vatana (dried yellow or green peas)
1 onion
2 tomatoes
1 tsp turmeric powder
2 tsp red chili powder
1 tsp dhania jeera powder
1 big spoon ginger, garlic , green chili paste
5-6 black peppers
1 tsp tamarind paste
salt to taste
2 tsp oil

For Garnish : 

Tamarind chutney
coriander- mint chutney
garlic chutney
sev, coriander leaves, 
onion, tomatoes, few pomegranate seeds
20 chat Baskets or Pillsbury's pastry cups


For patties:

Mix all ingredients of patties and make a round ball and flatten it little bit. 
In non stick pan , put patties and cook on both sides. I don't put oil in it but if you want you can put oil and cook it. keep it aside.

For ragda:
Soak Peas overnight in water. then pressure cook till it's done.

To make Ragda :

 make paste of rest of the ragda ingredients in mixture except oil.
Heat oil in non stick pan, add the paste and cook it till oil floats on top.
Add pressure cook peas in it.
If water is not there, add some water to make right constituency. 
when it's done , take your chat basket, put 1/4 of pattice on down, add tbsp. of ragda on top, add all the chutneys, sev, coriander leaves, onion, tomatoes, pom seeds .
Serve immediately and enjoy.

Hearth and Soul Blog hop: June 4th week - Zesty South Indian Kitchen

Monday, June 22, 2015

Coconut Water Lemonade

I love coconut water, mint and lemonade, what happens if you combine all 3 in one big pitcher? Its become delicious coconut water lemonade. Instead of coconut water you can use cream of coconut too but its very thick not lemonde consistency, so I use water only. I got idea from here.

Ingredients :

1 bottle 12 oz. of coconut water (your favorite, fresh would be better)
2 tbsp. freshly squeezed lemon juice
Sugar as needed
Sliced lemon, few leaves of mint for garnish
Ice cubes


Put everything in big pitcher and serve it in two glasses. You can make more because this thing wont last long.

Hearth and Soul Blog hop: June 4th week - Zesty South Indian Kitchen

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