Thursday, January 16, 2020

Taro Root in Curd Gravy - Arbi Masala

Some vegetables don't get the recognition which they deserve. We just stick to some vegetables and ignore some. I think Arbi which is known as Taro root in English comes in that category. People make chips of it but when it comes to making it fancier, we don't think about it.  Well nothing wrong in chips also, when it comes to healthier options, Arbi chips are much better than potato chips. It has 30% less fat and more fiber than potatoes. If you have a sufficient level of fiber which taro root provides, then you can manage your GI Level and lower your chances of developing diabetes. If you have diabetes then fiber-rich foods like taro root can help prevent the spikes and plunges in blood sugar that can be so dangerous.

So let's give this vegetable some value and use in our cooking more ofter by creating this nice gravy dish.

Ingredients : 

5 Arbi - Taro roots
1 Onion chopped
3 tbsp tomato puree
1 tbsp ginger garlic paste
2 tbsp Red chili powder
2 tbsp Turmeric powder
1/2 cup whisked yogurt
1 tsp Cumin - jeera
1 tsp Carom seeds - Ajwain
1 tbsp dry fenugreek -
Salt as per taste
2 tbsp Cumin-coriander powder
1 tbsp Garam masala powder
2 tbsp oil
Chopped coriander leaves to garnish

Method : 

Wash and clean the arbi.

Boil the water and put the arbi in it.

Cook till its al dante. you don't have to cook all the way since it will be cooking in the gravy.

Take out the skin and cut it in big pieces.

Add one tbsp red chili powder, turmeric powder, cumin-coriander powder in those cut arbi pieces and mix it nicely.

Heat up one tbsp oil in the pan.

Add those masala coated arbi pieces in the pan and cook it till it is nice and crispy from all the sides.

Take it out.

Add one more tbsp oil in the same pan, add jeera and ajwain, when it changes the color, add onion and saute it till it becomes soft.

Add tomato puree, ginger garlic paste along with all powder masala and saute for a minute.

Add whisk yogurt and water to make it a thick gravy not runny gravy.

Add the arbi pieces in it and mix it very carefully.

Add salt and crushed kasoori methi and cover it.

Cook till you get nice thick gravy, 5-6 minutes.

Once its done, sprinkle coriander leaves on top and enjoy with rice, puri or plain rice.

Monday, January 6, 2020

2 Ingredients Puff Pastry Croissants

I just love to cook for my kids and they simply just love croissants. Now the regular way to make croissants it's very long and I am not sure I have that much patience or I can do it. Maybe one day I will do it but for now, I satisfied my kid's craving for a croissant with this just two ingredients recipe. The first ingredient is puff pastry which I used pepperidge farm which is vegan and the second ingredient is everyone's favorite Nutella. With this just two ingredients, you can make 12 nice size croissants with the ooey-gooey warm Nutella in it.  You can use egg to give a quick shine on it but I just use butter spray. In puff pastry, it comes with two sheets, which I have used. One sheet will give you 6.

You can take it out puff pastry out for 10 minutes and then cut it and put the Nutella and bake it.

Ingredients : 

2 Puff pastry sheets
12 tbsp Nutella
Butter spray

Method : 

Heat oven to 375 F.

Sprinkle flour on the kitchen platform and spread the pastry.

With the rolling pin make it roll out the pastry and make it even.

With the pizza cutter cut the pastry along the three folding lines into thirds, then cut each long rectangle into two long triangles, making total six triangles.

Place a tablespoon of Nutella on the wide side of the pastry and spread a little bit but do not go till the end, leave 1 or 2 inches space so when its baked Nutella doesn't come out.

Then roll it from the wide-angle to small one, and it will shape like a croissant.

Repeat with the rest and put it on the baking dish. Spray butter sprays on the top of it and bake it for 15-20 minutes or till it becomes brown.

Take it out on the wire rack and let it cool down for 10 minutes. Then you can enjoy it with coffee or tea or for kids with milk.

You can store it in an airtight container for later use.

Thursday, December 19, 2019

Seitan Beef and Boccoli

This is a quick version of Chinese famous dish, Beef, and Broccoli. Here I am using Seitan beef but you can use regular beef or any other protein. With seitan Beef, this dish will come out very quickly since it doesn't need more time to cook.  I can not have just two ingredients that's why I have added more vegetables but it's up to you. Add your family's favorite vegetables and in 10 minutes this dish comes together. Top it off with green onions and sriracha and you are set.

Ingredients : 

4 oz. Seitan Beef, I used half-packet
Few florets of Broccoli
4 Mushrooms sliced
1 small onion sliced
1 Green Capsicum  big chunks
1 green onion chopped
1 tbsp Oil

Sauce :
2 tsp. oil
1 green chili chopped
Ginger chopped
3 cloves of garlic chopped
1/3 tsp Chinese five-spice powder
1 tsp Red pepper flakes or sriracha
1/2 cup tamari sauce for vegan  or light soy sauce
2 tbsp brown sugar
2 tbsp corn starch
2 tbsp cold water
1 tbsp Vinegar

Method :

Take the beef out from the bag and wash it so it becomes separate.

Prepare all your vegetables and keep it aside.

Mix everything for sauce and keep it aside.

Heat the wok, when its heated, add oil, add vegetables and beef and stir fry on high flame for 5 minutes.

Add your sauce mix and keep on stirring since vegetables and beef is coated with sauce and gravy becomes thick.

Turn the flame off and serve it with plain white rice and top it off with green onion and sriracha.

Thursday, December 12, 2019

Pecan Pie Ice Cream

I was afraid to make the real ice cream like make the base first with eggs, sugar and add it in cream and follow the rest. Since I knew that I am going to screw up and it will be scrambled eggs in the heavy milk so whenever it's possible I just make it without egg. But this time I was determined to follow thru it and patiently will do it, which is not in my nature. I did it and it was yum, feel like eating ice cream from outside. Now I know how to make the base so come summer and will be ready with the homemade ice cream of my choice. I have used this with my homemade apple pie on Thanksgiving day and later on, I just finished it as it is. You can add rum in it, chocolate chunks in it, make pecan brittle and add it. I just stay to the simple one, will try variation later on.

Ingredients : 

1 cup whole milk
2 cups Heavy cream
1 Large egg york
1/2 cup Brown sugar, adjust according to you sweet buds
Pinch of salt
1/4 cup chopped pecans in big chunks
Few Graham crackers


Add the milk to a medium bowl on medium to low heat.

In another bowl, whisk egg york, brown sugar, salt. Mix it till it is nice and creamy.

By the time milk should be warm enough not hot.

Take 1/2 cup hot cream and add it slowly in to york mixture and whisk it, take one 1/2 cup more and mix it. Now add that york mixture in rest of the milk in a pan and cook it on low flame till it become thick when you put your spoon it can coat it on it.

Add pecans in it and mix it.

At this point, you can add rum also.

Take out that custard in your container which will be going into the freezer. Make sure it has a lid on it cause you don't want ice crystal on your ice cream.

Cover the top of the ice cream with plastic and when it comes to room temperature, put it in the freezer. You can have it after 4 hours but if you want overnight is also fine.

When you serve it, crushed some of the Honey Graham crackers for the pie feeling and enjoy.

I had it with my apple pie and with graham crackers too.

If you want to add chocolate, add it after the mixture becomes cold and before you put it in the freezer.

Wednesday, December 4, 2019

Green Sauce Enchiladas with Vegetables

Give me some spicy, some  Mexican flavors and I am good.  I made this enchilada in green sauce and it was perfect for the weeknight dinner. You can add more quantity as per your requirement but this was enough for two persons.

You can make this with spinach, jalapenos combo or spinach, arugula, and serrano. I made it with spinach and jalapenos.

Luckily I get mangoes in this season so I just use it to top it my casserole. To go along with it, you can have sour cream, pickled jalapenos, guacamole,  salsa and you are set.

there is a difference between green sauce and salsa verde. The green sauce you have to cook it and salsa verde it's raw.

Ingredient for the sauce :

1 5 oz  baby spinach
1 seedless jalapeno
1/4 cup Cilantro leaves
salt, black pepper as per taste
2 cloves of garlic
1/2 cup vegetable stock

Mix it all in a blender and heat it up in a pan. cook it down so all the extra water is gone and keep it aside and let it come to room temperature.

Ingredients for Stuffing

1 small white onion diced
1 red capsicum diced
4 portabello mushroom
small yam
1 tbsp oil
as per taste taco seasoning
1 tbsp garlic powder
1 tbsp paprika powder
1 tbsp cayenne powder
salt as per taste

4 tortilla, guacamole, salsa, shredded cheese


In a pan, add oil, add vegetables and all powder spices and mix it and cook till it tender but not mushy.

Keep it aside and let it cool down.

To assemble : 

Take your casserole, spread some sauce on the bottom so the tortilla doesn't stick on the plate.

warm your tortilla, spread some vegetable filling in the middle, some cheese and fold it and put it fold side down.

Fill the rest tortilla and spread more sauce on top and cheese and bake it in a preheated oven of 350 F for 10 minutes or until the cheese is melty.

Take it out, before serving, top it with guacamole, salsa, pickled jalapenos, some cilantro and dig in.

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