Wednesday, January 16, 2019

Asian Quinoa Salad with Ginger Dressing

New Year, New me. We all get in the groove with healthy eating and healthy lifestyle. But why don't we keep that for the whole year? We can not eat like a pig and sweat like a pig too. We can control our diet from the new year and still keep going till the end of the year without worrying about anything if on a day to day basis we are eating healthy. This salad is perfect for lunch or dinner. I have added whatever vegetables I had it on hand and add Vegetarian Chicken in it so its double the flavor and benefits.



Ingredients :

1 cup cooked and dry quinoa
1 Carrot shredded
1/2 cup chopped Red Cabbage
1/2 cup cooked Vegetarian Chicken
2 Chopped green onions - We can use both green and white part
1 Chopped English Cucumber
1 Small Tomato chopped
1/2 cup Boiled Edamame

Dressing :

1/4 cup Tamari Sauce or Ligh Sodium Soya Sauce
1 Tbsp Sesame oil
1 big spoonful of grated ginger
1 tbsp Rice vinegar
As per taste salt, black pepper, and red pepper flakes
If you don't want to add red pepper flakes, you can use any Asian flavor Chili sauce
Add salt after tasting the dressing

Method :

Cook the quinoa as per the package directions and keep it aside.

Mix all the chopped vegetables and quinoa. You can add your choice of vegetables too.

Mix all the ingredients for dressing and keep it aside.

Don't put the dressing if you are not ready to eat and not at all once.

Take little dressing and mix it with the salad when you are ready to eat and if needed more, dressing adds more and enjoy your healthy lunch or dinner without feeling guilty and keep on that New Year resolution to keep fit and I will be there to keep it that way by giving you more healthy recipes.

This taste good at room temperature.










Wednesday, January 9, 2019

Vegan - Pressure cook - Gajar Halwa (Carrot Porridge)

This is the perfect season to use winter carrot. I remember in India, we get nice and long and sweet carrots in winter, wherein the US it's available year round but no taste of what so ever. But we can still use it in regular use or something special like this halwa. It's your regular carrot halwa but with a twist. We don't have time to stand in front of gas and cook and stir halwa till milk and water from carrot goes away. So easy way to indulge in this sweet is put everything in a pressure cooker and 2-3 whistle and you are done. The best part is you can make it vegan also, I have used almond milk in this one and still it is as yummy as ever. If you prefer to make it with regular full-fat milk, you can use that too. If you have evaporated milk, by all means, use that and you will have nice creamy halwa in under 10 minutes. The whole point of making this in the cooker is not to shred, just finely chopped in the same size and dump everything in it.






Ingredients :

3 Peeled and finely chopped or shredded carrot
1/2 cup your choice of milk, I used almond milk
5 tbsp sugar or depend upon your likings
2 tsp. Green Cardamom powder
Few Raisins, chopped cashews, almonds, pistachio
1 tbsp Ghee

Method:

Take your pressure cooker, add ghee in it, add raisins in it, cook for 30 seconds, add carrots and mix it, add milk and cardamom powder.

Cover it and put the whistle on it.

Keep the flame on low to medium and let it cook till 3 whistles.

Let the air go out by itself.

Open the lid and check if you see it has liquid, turn on the gas and make it dry or as per your liking, add cashews, pistachio in it.

When it's done, take it out in a serving bowl and add finely grated almonds and enjoy hot or cold as per your desire.







Wednesday, January 2, 2019

Spicy Egg Curry - Dhaba Style






I love spicy food by this time you know that. And I also crave the food my mom used to make back home when we were kids. This is her recipe and probably mine first too whenever I want to cook, I always make this and enjoy and feed my family back then. You can say I learned this dish back in the day when I have no interest in cooking, only in eating.  I have come a long way from that. So sharing my childhood favorite dish which you can have it with naan, chapati, or rice. My favorite way is making this chana dal pulav which once again my mom used to make it with mutton/chicken dishes.
Simply soaked both rice and chana dal for an hour and then saute jeera, onion, bay leaf and then add rice and dal, salt and cook till its done.

Ingredients : 

4 Boiled Eggs - Cut in half
2 Boiled potatoes - cut in cubes
2 tbsp Oil
2 Onions finely chopped
2 big tomatoes finely chopped or 4 big spoonful puree
2 tbsp ginger garlic paste
2 finely chopped green chilies
2 Each cinnamon, green cardamom, cloves, Dry red chilies
1 tbsp Whole Cumin seeds
Salt as per taste
2 Tbsp Kashmiri red chili powder
2 tbsp Cumin coriander powder
1 tsp Garam masala
1 tbsp Turmeric powder
a handful of chopped Cilantro

Method : 

Heat the pan on medium heat and add oil in it.

Add all the whole spices along with cumin seeds.

Add onions and saute until golden brown.

Add Ginger garlic paste and cook for a minute or two.

Add green chilies, all the powder masala, salt, and cook for a minute.

Add tomato puree and cook till all extra water is out and tomatoes are cooked.

Add water and add potatoes in it so it can mix in the gravy.

Cover the pan and cook till 3 to 5 minutes till the extra water is burned and thick gravy is left.

Remove the lid, add garam masala and mix it and gently put the eggs in it. You don't have to break the eggs just let it float on gravy.

Sprinkle cilantro on it and let it go for three minutes.

Shut the gas off and serve warm with pulav , roti or your choice of side.















Wednesday, December 26, 2018

Pan Fried Spicy Tofu

After eating sweet goodies in Christmas, craving for something spicy? then here you go, easy spicy tofu dish which can be done in no time and it can be a side dish to your Korean, Chineses or Japanese food. No fancy ingredients, simple ingredients and tons of flavor. So let's start.



Ingredients : 

1-  8 oz FIRM tofu - not any other tofu works
Pinch of salt
2 tbsp oil
3 tbsp soya sauce or Tamari sauce for Vegan
1 tsp. chili flakes
1 clove of garlic finely chopped
1 tsp Sesame oil
1 Tsp roasted sesame seeds
1 Red shallot finely chopped

Method : 

Place tofu on two layers of paper towels and leave it for 5 minutes. So the extra water gets out.

then cut the tofu in 4 pieces.

Heat non stick flat pan over medium heat.

Add 1 tbsp of oil and put the tofu in it. Let it sear for five minutes until the bottom has a nice golden crust.

flip on the other side and add another tbsp of oil and cook untouched for 5 minutes.

If your flame is too high and adjusts accordingly.

To make the sauce, Mix soy sauce, chili flakes, shallot, garlic, sesame oil, sesame seeds in a mixing bowl.

Place tofu slices in serving the dish and drizzle the sauce over.

Serve warm with rice, or noodles or as it is.









Wednesday, December 19, 2018

Peanut Butter Blossom

This is the easiest way to make cookies and if you don't have any peanut/nut allergy issues, its the best cookies and the easiest cookies you ever made. Just have the dough ready, bake it and take it, put the kisses on top while it's still warm and cool it and enjoy it. Its perfect for the gift or just to have it with tea or coffee or for kids with hot chocolate.




Ingredients : 

12 Hershey's Milk chocolate Kisses
1/2 cup butter
3/4 cup peanut butter
1/3 cup each regular sugar and brown sugar
1 egg
2 tbsp Milk
1 tsp Vanilla extract
1 1/2 cup AP Flour
1 tsp Baking soda
1/2 tsp Salt


Method:

Heat oven to 375 F.

Remove kisses from wrappers, keep it aside.

Beat peanut butter and butter in a bowl until its blended. Add both the sugar, beat until fluffy.

Add egg, milk, and vanilla,  beat well.

Stir flour, baking soda and salt, and gradually add peanut butter mixture.

Shape dough into 1 inch balls, place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Take it out and press a chocolate into center of each cookie.

Transfer it on the cookie sheet to wire rack. Cool completely.

This will make 48 cookies.

enjoy.













Wednesday, December 12, 2018

Raw Egg less Chocolate Chip Cookie Dough Balls

I know its season of baking but sometimes you need easy and no bake dessert. You can make this raw cookie dough balls and pack it nicely and it's going to be the perfect gift for Christmas. In this recipe, I am using flour, it's not raw, I roasted flour on slow flame so its "cooked" so you don't have to worry about eating raw flour.

For a vegan version, you can use vegan butter, agave, and vegan chocolate chip. For gluten-free, use oats and cashew instead of flour and to give a more royal look, you can dip the balls in melted chocolate and its truffles.



Ingredients :

1/2 cup softened butter
1/2 cup white sugar
1/4 cup Brown sugar
1 tsp Pure Vanilla extract
1 cup toasted Flour ( I used WW)
1/2 tsp salt
1 cup Mini semi-sweet chocolate chips


Method : 


In a big bowl, mix together butter, white and brown sugar.

Add in vanilla extract, flour and salt, and mix till dough forms.

Stir in chocolate chips.

To make it one size balls, use ice cream scooper and scoop out dough and roll into a ball.

Put the balls on parchment paper and freeze it for 30 minutes or until its partially frozen.

Enjoy as it is, or pack it and send it to your loved ones.

To make truffles, dip those balls in chocolate and put it in the fridge till it hardens.







Wednesday, December 5, 2018

Spicy Chili Garlic Edamame

Whenever we go to a Chinese restaurant, we have to order Hot and sour soup, sushi, spicy edamame and then we go thru menu for main dishes.  So now I started making sushi at home and soup is always easy to make it, the only thing left is spicy edamame. Was looking for that perfect recipe and found it, made it and loved it so have to share it with you all. Here we get frozen vegetables in a bag, just have to microwave it and its ready for use. So for this recipe, I have used a frozen one, if you are using it fresh then first blanched it and then proceed with the recipe.


Ingredients : 

1   12 oz. Steam in a bag frozen  Edamame with shells
4   Big cloves of garlic, finely chopped
2   tbsp Huy Fong Chili Garlic sauce
1   tbsp Mayo
2   tsp Soya sauce
1/2  tsp Sesame oil
Sea salt flakes and sesame seeds - Optional

Method:

Microwave the edamame bag as per the instructions. Take out in the bowl so it will cool down. Its very important to have room temperature shells.



Take a small fry pan and put it on medium heat. Add sesame oil and then garlic. Saute till garlic is cooked but not burn.

Remove from heat and again let it cool.

Then add mayo, soya sauce, chili garlic sauce. Mix it nicely and add edamame in it and mix it so it coats on shells nicely.

Sprinkle some sea salt and sesame seeds and enjoy.






Inspired from here. Thank you

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