Wednesday, September 18, 2019

Stuffed Poblano Peppers in Red Spicy Salsa

I love Mexican dishes. But sometimes its too much cheese and I am trying to eat less cheese so come up with this dish. Instead of baking this dish in egg and breadcrumbs and loaded with cheese, I used my spicy salsa and add just a touch of cheese and put the lid on the pan and cook it on the stovetop. It was fast and delicious. If you want to make a meal out of it, you can make a side dish of Mexican rice, guacamole, but for me, it was enough as it is. I had three big poblanos stuffed with a spicy filling of vegetables and soy chunks I was happy. You can make it like this too.





Ingredients : 

3 Poblano peppers
2 cloves of garlic chopped finley
1/4 cup of black beans, cooked
1 each Red and green bell pepper, chopped
1 small white onion diced
1/2 cup Boca Beef crumbles Boca Foods Meatless Natural Ground Crumble, 12 Ounce -- 12 per case
1/4 cup frozen sweet corn, thawed
1 carrot diced
Salt as per taste
2 tbsp or as per taste Mexican seasoning
Lime juice as per taste
Cilantro leaves chopped
1/4 cup shredded cheese
1 Cup  Roasted Red Jalapenos Salsa
1 tbsp oil

Method : 

Take poblanos, Make a slit in between, make sure you don't cut through.
Take the seeds out and roast it over the flame. or you can first roast it in and cut it from one side and clean the seeds out. whatever way you can do it.

Make the stuffing: heat the pan, add oil, add garlic, let it cook for one minute, then add all the vegetables and beef and seasoning, salt.

Cook till the vegetables are almost cooked but not done. Sprinkle cilantro and lime juice and keep it aside.

Take it out in another bowl.


Peppers: Once it's done put the poblanos in a brown bag or plastic bag and close it so the air stays inside.

After 10 minutes peel off black skin, never washed the peppers, you need that char flavors.

If you already cut it then put the stuffing. Add the cheese on top, it's your choice how much you want to put it on.

Heat the round pan, add salsa and heat it up.

Now add stuffed poblanos with cheese on the pan. Don't overcrowd the pan. Three for one pan is good.

Cover the lid for the pan and cook on low to medium flame till the cheese is melted.

Turn off the heat and serve it in the dish, first poblano and then sauce.

Enjoy the light but flavourful Mexican dish at the comfort of your home.













Thursday, August 29, 2019

Thai Basil Eggplant (G, V)


I already made Chinese way eggplant and since got the Thai Basil plant over the summer, have plenty of Thai basil to use it so made this Thai basil eggplant. You can use your choice of vegetables. I had carrot, onion, broccoli, you can use tri-color peppers, tofu, celery, mushroom, etc. To make it vegan I always use tamari sauce instead of soy sauce. If you don't have tamari, you can use Soy sauce.


Ingredients : 

2 Purple eggplant, cut it in long strips or medium chunks
1 large carrot, the same way you cut eggplant, Cut all the vegetables in the same size so it cooked nicely
1 Large onion sliced
1 cup broccoli
4 cloves of garlic
few long slices of ginger chopped
Basil leaves
4 Tbsp Hoisin sauce
1/2 cup Tamari sauce
1/4 cup water
2 tbsp  Hung Fong chili sauce
2 tsp corn starch
3 tbsp oil

Method : 

In a big pan,  on medium heat, add the oil in a big pan.

Add ginger and garlic, cook for a minute. Add carrot, onion, and broccoli and cook for a minute.

Add eggplant and mix it along with all the vegetables.

Add water and cook for 2 minutes.

Mix all the sauce along with corn starch and add it. and turn the heat to low. Let the sauce coat all the vegetables. It will be just a minute.

At the end add Thai basil and mix it and serve hot with just steamed rice.


























Wednesday, July 10, 2019

Spicy Korean Cucumber Salad

I know in summer or on hot days you don't eat spicy food but I can eat spicy any day. This is a very famous Korean salad made with cucumber and the kick from the Korean red pepper paste gives a unique taste. You can have it as it is or pair with some BBQ or rice dish. I started eating as it is and then finish it off with my stir fry dish. It will be done in a few minutes and gone in a few seconds.




Ingredients : 

2 English cucumber cut in to bite size chunks
2 green onions, cut finely
3 cloves of garlic, finely chopped
2 tbsp Gochujang, Korean red pepper paste
2 tbsp Korean red pepper flakes (optional)
1/2 tsp salt
1 tsp sugar (optional)
1 tbsp sesame oil
1 tbsp white sesame seeds

Method : 

Cut the cucumber in bite-size chunks and keep it aside.

Cut green onions and garlic and keep it aside.

Combine Korena red pepper paste, flakes, salt, sugar, sesame oil, sesame seeds in a bowl.

Add garlic, cucumber, and onion and mix it with your hands or wear gloves and mix it hands.

Enjoy as it is, or with warm white rice, BBQ dishes.












Wednesday, July 3, 2019

Roasted Red Jalapenos Salsa

I think everyone's favorite snack is chips and salsa while watching tv or just to munch or for a party. You can not go wrong with this. Everyone has their favorite recipe to make one too. Either you can be boiled, roasted, raw, grind whatever you do, the end result will be amazing.

Today I am sharing with you a new way to make salsa. I am making this one from Red Jalapenos. This nothing but the ripe green jalapenos. It's not that as spicy as the green one. You need to roast, grill jalapenos, tomatoes and garlic and then finely chopped or just blend it. That also goes as per your liking, if you like puree kind of salsa, then make a puree, if you are chunky, then just blend one or two times only.




Ingredients : 

3 Red Jalapenos 
2 Tomatoes
2 Garlic Cloves
Salt as per taste
2 tbsp. finely chopped white onion
2 tbsp. finely chopped coriander leaves

Method : 

Roast the jalapenos, tomatoes and garlic. When its charred from all over, take it out from heat and put it in plastic or paper bag.

When it's cooldown, put those 3 ingredients in the blender and blend it as per your liking. 

I like chunky salsa so I just blend it 2-3 times only. 

Take it out, add salt and mix it. 

Put in a serving bowl, add onion and coriander and enjoy with chips or tacos, enchiladas, meats. 








Inspired from here

Wednesday, June 26, 2019

Aloo Bhaja , Baigan Bhaja and Spring Onion Pulav - Book Review

This is a very interesting post. It's about book review by fellow blogger  Rinku Bhattacharya who blogs at Spice Chronicles. She has few books already published and when she got this one out, The Bengali Five Spice Chronicles, she asked me if I can review her book and I was always fascinated by Bengali cuisine, well who is not, who can say no to Spongy rosogulla or  soft sondesh. And everyone loved their Bhaja so I grabbed that opportunity and here I am. There are a lot of vegetarian options and I was so confused about what to make and finally, I decide to do three dishes which can be served as a diner.

I made Aloo Bhaja ( means fried Potatoes) Bhaja means fried, Fried Eggplant and  Spring onion pulav. In her book, she explains everything in details so you can understand the history and culture of Bengali cuisine too. I know about bhaja but the spring onion pulav was something new for me. I was little hesitant to make that not knowing how it will turn out but the flavor was amazing. You never know that garam masala and other spices go this well together. In the future, I will prepare a few more dishes from this book that's for sure. In these recipes, you have to use mustard oil for the authentic taste.



Ingredients for Aloo Bhaja

2 large potatoes
1/2 Tsp Turmeric
Oil for deep frying or shallow frying, whatever you choose, I did shallow fry.
Salt and freshly ground pepper
1 tbsp Rice flour - it is not in the book but I like the crispness of the flour and masala don't get burnt.

Method:

Peel the potatoes and cut in half and then cut into thin matchstick sizes.

Wash thoroughly in plenty of water. Dry the potatoes. and rub them in salt, pepper and turmeric and rice flour mixture.

Heat some oil in a pan. Fry the potatoes till they are done and make sure it's not burnt.









Ingredients for Bhaigan Bhaja (Eggplant Fry)

4 Medium eggplant
1 Tsp Turmeric Powder
1 tsp salt or as per taste
1 tbsp Rice flour
Mustard oil for deep/shallow fry

Method :

Cut the eggplant into rings.  Roll them into masala.

Heat oil in a pan, add eggplant in the oil and fry for about 2 minutes on each side. Don't overcrowd the pan, finish eggplants in batches.

When it's done, take it out on paper towels to remove excess oil.




















Spring onion Pulav - Ingredients : 


1 tbsp. Ghee
1 cup chopped spring onions
1 cup of rice
1 tsp garam masala
2 or 3 whole bay leaves
1/2 tsp turmeric
1 tsp salt
1 tsp sugar


Method : 

Heat the ghee in a pan, add the onion and cook till its soft.

Add the garam masala, bay leaves, turmeric, salt, sugar, rice.

Mix it nicely. add enough water to cook the rice.

Bring to a boil and then cook covered on low heat for 20 minutes.

Shut off the heat and let this rest for 5 minutes and then fluff with a fork.

Serve hot with any curry dish but I made a meal out of my bhaja.































Her book










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