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Friday, March 6, 2015

Baby Bok Choy and Tofu in Sweet and Sour Sauce

Yum
When I   visit to my Asian Store , I go crazy, get all kind of stuff and fill up my fridge and frozen. But it comes very handy during busy weeknights meals. So when I went there over weekend, I saw nice baby bok choy packets and could not control myself and got that along with my other stuff. Was thinking to make it on Thursday or Friday because I knew it's not going to last longer and I have to use it fast. I had asparagus in fridge and 1/4 block of Tofu too, So I added those in my stir fry and made a nice sweet and sour sauce and enjoy it with just plain white rice. Leftovers took it to office for next day lunch , so it is very economical also. Whole meal was under $3 and lasted two meal times, what not to love about that.

Ingredients :

5 Nice heads of Baby Bokchoy
4-5 Green Asparagus
1/4 tofu cut in cubes
1 small red onion
4-7 long slices of Ginger
2 tsp. oil

For Sweet and Sour Sauce :

1/3 cup rice vinegar
4 tbsp. brown sugar
1 tbsp. ketchup
1 tsp. Soya sauce
2 tsp. cornstarch mixed with 4 tsp. water

Method:

Chopped the down part of the bok choy and separate the leaves and wash it thoroughly. Because it has lot of sand in it, so you have to wash it nicely.
Cut the asparagus in big chunks.
Cut onion in match stick size.
Heat a wok, add oil in it.
When its nice and hot, add ginger and cook till you get the nice aroma of ginger in oil.
Add asparagus and cook for a 30 seconds.
Add onion and cook for 20 seconds.
Add bok choy and mix it and cover with lid so it gets cook fast and shrink it too , for a minute.
Add tofu.
Open up the lid, add, rice vinegar, brown sugar, ketchup, soya sauce and 1/4 cup of water.
Cook on high flame so it cooks quickly.
Add cornstarch mixed water and mix it.
When sauce thickens up, shut off the flame and enjoy hot vegetables over hot steamy rice or noodles.







A2K - A Seasonal Veg Table: Eat Your Greens



Wednesday, March 4, 2015

Instant Microwave Rice kheer

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I just love instant dessert, now I have a habit of eating something sweet after dinner. My usual stock was done and that day before I start my diner I was thinking about my dessert. Had a big bowl full of rice, having it since two days and not in a mood to eat it now so thought why not to make instant kheer and that too in microwave. Because rice is already cooked so I don't have to heat up pan and stand in front of gas and do all those things. So made kheer in microwave, when it's cold , put it in fridge, by the time I was done with dinner, it was nicely cold and thick to enjoy it. So whenever you have little rice leftover, thinking what to do, make this and enjoy.

Ingredients

4 Tbsp. Cooked Rice
3 Tbsp. sugar or as per taste
1 cup of full fat milk
1/4 cup Heavy cream
As per your choice Almonds, Cashew, Pista
Few strands of Saffron

Method:

In a microwave safe bowl, add rice, sugar, milk and heavy cream.

Mix it gently.
Put it in microwave for 2 minutes, stir it at one minute and put it back.
When its done, add nuts and saffron and mix it again.
Keep it out till its cool down.
Once its cold, put it in fridge, at least one hour is good.
Take it out when its nice and cold, have it as it is or I just put a dollop of whipped cream and cherry on the top and enjoy it .
If you are fond of warm one, you don't need to fridge it. 


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Monday, March 2, 2015

Lilva Bharela Ravaiya | Pigeon Peas Stuffed Baby Eggplants

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I love stuffed vegetables , specially Eggplants, But tired of same stuffing, either crushed peanuts and spices or  Stuffed Spicy Baby Eggplants, , Bharwan Karela / Stuffed Bitter gourd. Love it all but need something new to try. I love fresh turver beans too, I don't use peas that much but use frozen turver beans (pigeon peas) much in my cooking and always find in my frozen. So I took that , crushed it with green chili, add spices and stuff it in baby eggplants, spread more on eggplant and done. Its perfect with kadhi , fulka roti and rice. I enjoyed it , you can have it too.

Ingredients :

7-8 Baby Eggplants
1 cup fresh or frozen pigeon peas
1 green chili
1 tsp. Turmeric powder
1 tsp. Garam masala powder
2 tsp. Red chili powder or as per your taste
Salt to taste
Lime juice to taste
2-3 tbsp fresh coriander leaves
1 tbsp. Coconut powder

For Tadka :

3 tbsp. oil
1 tsp. Mustard seeds
1 tsp. Cumin seeds
pinch of Hing

Method:

If you are using frozen peas, take it out in colander and wash it.
Put it in blender along with chopped green chili., Crushed it, not a paste.
Take it out in bowl, add all powder masala, salt, coconut powder, lime juice and mix it.

Take eggplant, make four slits in it, leave the down part connected so you can stuff the masala in it.

Geneously stuffed the eggplants and keep it aside. You should be having leftovers stuffing which we will be using later on.
Heat a flat pan, add oil in it.
Add mustard seeds, when it pops, add cumin seeds, when its changes it color, add hing.
Add stuffed eggplants and cover it.
Cook it on medium flame and turn in between. When its about to done, spread the leftover Lilva masala on top and add 4-5 tbsp. of water and cover it with lid.
Cook till masala also fully cooked.
When its done, serve hot with  kadhi, Rotli and rice.




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Friday, February 27, 2015

Couscous Mexican Bowl

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This is perfect for quick lunch or diner. There is so many ways you can make this but I go for this way and believe me with chopping and cooking and eating it was done in 10 minutes. It was Thursday night and that's Mexican food night in my house since so long but didn't wanted to go for any cheesy mexican dishes so take a spin of regular couscous salad to Mexican way. Only thing I was missing was Avacado. You can chopped in bite size pieces and put it on top and it taste amazing so next time when  I will make this, I will make sure I have avocado to put it

Ingredients :

1 onion chopped
1 carrot chopped
3-4 garlic cloves chopped
1 Jalapenos chopped
1 Red pepper chopped
4 tbsp. Black beans boiled
4 tbsp. corn ( I used frozen)
1 can of Vegetable Broth
1 cup of Couscous
1 tbsp. Taco seasoning
1 tsp. Garlic powder
1 tsp. paprika powder
1 tbsp. oil
Salt to taste
Fresh coriander leaves chopped
Salsa

Method:

Heat a pan, Add oil in it.
Add garlic and jalapenos and cook it till oil gets all the flavor.
Add Onion and cook till its little pink.
Add one by one all vegetables and cook.
Add beans and corn and mix it.
Add taco seasoning, garlic powder and paprika powder and salt.
You are going to add can vegetable broth and it has sodium in it so keep that in mind, If you are using plain water then add salt that way.
Add whole can of broth and give a quick stir and let it come to little boil.
Add couscous and mix and cover the lid and shut off the gas.
Leave it as it is for five minutes.
After 5 minutes, take the lid off, sprinkle coriander leaves, lime juice, and fluff it with fork.
To serve take a bowl, take couscous, sprinkle more coriander leaves, fresh chopped jalapenos, salsa on top and enjoy.





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Wednesday, February 25, 2015

Sargava Nu Shak | Drumstick Curry

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When I talked to my Gujarati friends or family, they always says that they made drumsticks curry with besan, I never had it that way, so mine reply was always this that use less besan and make this curry with more vegetables in it. That's how my mom feed us and I remember it that way too. She used to put whole shallots in it and me and my sister used to fight about that who gets more shallots because its so soft and you just loved that melt in your mouth onions. But I didn't had small ones so I used regular ones but chopped in big cubes and still taste amazing. You won't believe this is my kids favorite vegetable, they are very picky but loved this one, I can feed them every day, so I always have this in my frozen because its easy for my weeknights meals , I don't have to cut and clean , just open up packet, take what I need and rest go back inside. That's why I love frozen vegetables, you will get year around and use it when ever you want.

Ingredients 

1/2 bag of Frozen Drumsticks
1/2 cup frozen tuver lilva - fresh taste better, but here I used this one. (pigeon peas)
2 onions - 1 chopped finely and 1 chopped in big chunks  or if you have shallots then only one onion for tadka and few whole shallots for curry
1 potato cut in 8 pieces
2 tbsp. tomato puree
1 tbsp. ginger, chili , garlic paste
1 tsp. cumin coriander powder
1 tsp. turmeric powder
1 tsp. garam masala powder
2 tsp. red chili powder or as per taste
Salt as per taste
2 tbsp. oil
Lime juice as per taste

Method:

If you are using fresh vegetables, wash and cut drumsticks in pieces and peel the pigeon peas.
If using frozen take it in colander and wash it and keep it aside.
Heat a oil in pan.
Add chopped onions in it and cook till becomes little pink in color.
Add ginger, chili garlic paste, along with all powder spices and tomato puree and cook till oil separates.
Add drumsticks and peas, chopped potatoes, big chunks of onion and salt and enough water to cook it and cover the lid.
In between stir it so it doesn't stick .
You will get thick gravy. Once its done, sprinkle some lime juice and have it with hot rotis or rice.





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Monday, February 23, 2015

No Bake Cannoli Cheesecake

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After tiramisu this is my favorite Italian dessert. But I don’t like traditional way to eat it, first I don’t have
those mold to shape it and second I have to fry those and I always run away if I have to fry anything.
Since my sister made bite size cannoli I wanted to make that and did that and enjoy it, and it left me
craving for more.  So when I made my ricotta cheese  and used it in recipe , still had some leftovers to
use it. As you know, I don't like leftovers, so before it goes bad, I have to use it and thought lets make no
bake cheese cake. What not to love about this, it has ricotta cheese, whipped cream, waffle and
chocolate chips, tell me you all , if you don't like any of these things. ? Well I like all. I use my frozen
chocolate chip waffle as a base, but you can use any chocolate wafers or vanilla wafers or Nila cookies.

Generally in cheesecake only in the bottom we put crust, but in this one I layered it but if you don't want
to do that way, you can just put in the bottom.

Ingredients :

2 frozen chocolate chip waffles – toast it and keep it aside.
½ cup Ricotta cheese
½ cup whipped cream
2-3 tbsp. sugar or as per taste
¼ cup Chocolate chips
For garnish – any dark hard chocolate slab

Method:

In a bowl, add ricotta and whipped cream, add sugar in it and mix it till sugar melts.
Add chocolate chips in it. And fold it
Take two shot glasses or bowl , in which you want to make cheese cake.

Make pieces of waffle and put it in bottom.

Scoop ricotta mixture and put it on top, If you want to do layers, put one big tbsp. of ricotta mixture and

again few pieces of waffle and again ricotta. Top layers should be Ricotta. Garnish with dark chocolate

shavings and few more chocolate chips.

Put it in fridge for 1 hour and that will be the most difficult time in your life that day to wait for it.

After that, take out the glass and enjoy the most yummiest and easy and quick dessert.










Oh you welcome

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Friday, February 20, 2015

Semi Homemade Empanadas

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Now my weekday schedules are changed, due to work. So I am always in hurry to make something fast and healthy and easy on weekdays. I make first kids so they can eat and go to sleep, Mine can wait since I eat once kids go to bed. But still its not like before when I used to make dinner in the afternoon and then have quality time with kids in the evening, but still I am enjoying my new schedule. So now when I am thinking about dinner ideas, it has to quick too. This is semi homemade because I used ready made biscuit from pillsbury instead of making dough and do it. But the best part was it was corn biscuits so it tasted awesome too. I shared it with my co worker who is from South America, and he appreciated very much , so felt good too. I used Mexican stuffing, you can use any meat and cheese, or even make it as baked samosa with the same biscuits.

Ingredients :

1 packet of Corn Biscuits from Pillsbury
Grands Homestyle Corn Biscuits

For Stuffing :

1 each onion, capsicum, carrot, zucchini (chopped)
1/4 cup frozen or fresh corn (if using frozen , thaw first)
1/4 cup soya granules
1/4 cup black beans
2 tsp. Taco Seasoning
2 tsp. chopped garlic
1 jalapenos chopped
1 tsp. oil
salt to taste

Method:

Let's make stuffing first.
In a pan add oil , add garlic and sauté for 30 seconds, then add jalapenos, cook for 30 seconds.
Add onion, carrot, corn, zucchini, capsicum, soya , black beans and mix it.
Add taco seasoning and salt and cook it for 5 minutes, you don't want to over cook veggies because it will cook later on in the oven also.
Keep it aside and open so it cools quickly.



You don't want to wait more when you are hungry.
When its about to cold. pre heat the oven at 375 F.
open the can as per package instructions.
Take one biscuit out and roll it with rolling pin and make it thin and big.
Take 2 tbsp of stuffing and put it in middle.
Seal the edges nicely and put it on baking dish.
Do with rest of the 7 biscuits.
Put it in the oven and baked it till its nice and brown for about 13-15 minutes.



See they are working for you.
Take it and let it cool for sometimes.


Serve it with salad, salsa and sour cream and pickled jalapenos.
Diner is served.


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