Friday, November 28, 2014

Burrito Bowl - My Way

Whenever we go to Chipotle, I always order their burrito bowl because you can see what are you eating and its fun whatever you want to eat , you can add it and eat it too. I always create that bowl at home and enjoyed it too. But this time I take a time to take a pictures of all the dishes I made for my diner and share it with you. This is not your typical Chipotle style bowl but its my version of the dish. They have just white rice with coriander in it, here I made brown rice with vegetables in it because face it, its a big struggle to add vegetables in your diet. For beans too, instead of whole beans, I used refried beans because I like that, if you dont want to use refried beans, use whole black beans or kidney beans and follow rest of the recipe. Just add little extra water to cook those beans. Rest is easy, just grilled the vegetables and enjoy your bowl.

Ingredients for Rice 

1 cup of cooked and cold brown rice
1 onion chopped
1/2 cup cooked black beans
1/2 cup thawed corn
4 cloves of garlic chopped
1/2 jalapenos chopped
1 carrot chopped
2 tbsp. oil
2 tbsp. taco seasoning
salt to taste
Two dash of paprika powder
Dash of hot sauce
chopped cilantro leaves and lime juice to taste


Heat a pan, add oil in it, When its hot, add garlic and jalapenos. When its saute for a minute, add all the vegetables and cook for 2 minutes.
then add seasoning, salt, paprika powder and mix it.
Add rice and cook it for 5 minutes on medium to low flame. When all flavors are melted together, shut off the gas and add hot sauce, coriander leaves and lime juice and mix it and keep it aside.

Ingredients for Refried Beans :

1 can refried beans
1 tsp taco seasoning
2 cloves chopped garlic
1 seedless Jalapenos chopped
few drops of Tabasco
1 tsp oil


In a Small pan, add oil.
Add garlic and jalapenos and saute till u get nice aroma , for minute or so.
Add refried beans , seasoning and little water to lose the mixture.
Stir it nicely and cover it and cook for 5 minutes on slow flame.

Ingredients for Peppers :

1 each Red and Green Capscium
1 onion , thinly slices
1 chopped garlic
1/2 chopped jalapenos
salt and lime juice as per taste
few leaves of chopped coriander leaves


Grilled both peppers and cut it in long slices.
Add onion slices and grilled it too.
add garlic and jalapenos.
Add salt, lime juice, coriander leaves and mix it and keep it aside.

Ingredients for Corn :

1 cup Roasted Corn
1 clove of garlic chopped
1/2 jalapenos chopped
salt and lime juice , coriander leaves


Roast the corn and take it out in a bowl.
Add rest of the ingredients and keep it aside.

I did mushroom too.

Pico De Gallo :


So now everything is ready , you just have to assemble.

Take a bowl. Add first rice, then beans, then peppers , then corn then mushrooms, then guacamole then hot sauce. Mix it or just eat it with layers.

Healthy and delicious burrito bowl is ready. You can put these in tortilla and eat it too.

Hearth & Soul HopLink up your recipe of the week

recipeoftheweek | A Mummy Too

Wednesday, November 26, 2014

Methi (Fenugreek leaves) and Mixed vegetables in Vindaloo Sauce

If you are follower of my space, you know that I love Methi more than spinach, just because regular spinach taste different here and sometimes so weird. So I try to make methi or any other greens once a week. I love radish leaves also so that also comes home with me when I go to grocery. So I  made methi practically every week and got bored with all the recipes, so wanted to try to make something different. So I made vindaloo sauce and methi and mixed vegetables in it and voila, yummy spicy dish is born. You can find how to make vindaloo sauce here.

Ingredients :

2 bundles of Methi leaves, plucked, washed and chopped
2 tbsp. vindaloo sauce

1 cup mixed vegetables ( I used frozen one)
1 chopped onion
1 tbsp. Ginger, chili, garlic paste
1 tsp. red chili powder
1 tbsp. cumin coriander powder
1 tsp. garam masala
salt to taste
3 tbsp. oil


Heat a pan, add oil in it. Add onion and when it changes to pink , add vindaloo sauce.
Mix and cook it for a minute. Then add ginger, garlic, chili paste, along with all powder masala. Don't add salt at this point.
Add methi leaves and mixed vegetables and cook till methi is dry and cooked.
Add salt in it and cook till methi leaves more water.
Turn off the heat and take it out in a bowl and serve hot with roti.

Yummy Methi in a new avatar is ready to serve.

Hearth & Soul HopLink up your recipe of the weekHappy Holidays Link Party | | #linkparty #recipes #DIY
recipeoftheweek | A Mummy Too

Monday, November 24, 2014

Achari Undhiyu | Mix Vegetables in Pickle spices

Yes you are reading it right, made undhiyu in achari spices. Bored with same oil laden and sweet undhiyu. So wanted to make something spicy but still delicious and what better than achari spices. Well I made it and loved it. I didn't buy all those vegetables which goes in here, just got undhiyu mix frozen packet and take out eggplants from it because it's not good frozen so just added 3 small eggplants slit in it. but if you want to go thru the list of vegetables , refer my  post  Undhiyu here and it has all the vegetables which goes in it. But for me one frozen packet works fine.

Ingredients :

1 frozen packet of Undhiyu mix
2 tbsp. of Achari spices
3 tbsp. tomato puree
1 tsp ginger, garlic and chili paste
salt to taste
1 tbsp. cumin - coriander powder
2 tbsp. oil
Lime juice to taste
fresh chopped coriander leaves and 3 curry leaves


Wash frozen mix if using it, otherwise get ready all the vegetables.
Heat the pan, add oil in it.
When its hot, add curry leaves in it ,when it crackle, add ginger , garlic, chili paste.
Cook it for a minute.
Add tomato puree and cook it for a minute.
Add frozen mix and cut eggplants.
Add just enough water to cook all the vegetables.
Add salt and cover it and let it thicken the gravy.
If you like you can have it gravy but I like mine dry.
Sprinkle lime juice and coriander leaves before serving and enjoy with hot rotis or puris.

Hearth & Soul HopLink up your recipe of the week
recipeoftheweek | A Mummy Too

Friday, November 21, 2014

Dabeli | Indian Potato Sliders

Dabeli is a very famous street food from North west Gujarat region called , Katch. Its a spicy street food m made with mashed potatoes stuffed in bun and served with chutneys and sev (thin Indian noodles), roasted peanuts  and pom seeds. Dabeli means pressed so here we are pressing potato mixture , chutneys inside the bun. If potatoes are boiled, sev is ready, masala is ready and then in no time you can make this. I wanted to try this since so long but my husband don't like potatoes that much and I was not interested to make it with any other ingredients. You can use sweet potatoes , yam, mogo, raw banana instead of potatoes but first I wanted to show you authentic way to make it. I didn't find pomegranate seeds so didn't add it but if you can find it then surely add it.

Ingredients :

6 boiled potatoes
1/2 chopped onion
1 tsp. Red Chili powder
1/2 tsp. Black pepper powder
4-5 green chilies chopped or as per taste
1 tbsp. Sesame seeds powder
1 tsp. Crushed  coriander seeds
2 tbsp. chopped coriander leaves
1 tbsp. fennel seeds
1 tbsp. amchur
Lime juice as per taste
1 tsp. Garam masala
salt to taste
2 tbsp. oil

To serve :

8 -10 WW bun
1/4 cup Roasted peanuts ( I took sing bhujia)
1 onion finely chopped
1 cup or as needed thin sev
Garlic chutney
Date - tamarind chutney


Boiled the potatoes and grate / smashed it.
Take the peanuts and crushed it.
Take a pan, add oil in it. Add onion and cook it till its pink.
Add potatoes along with all the masala and 2 tbsp. of date and tamarind chutney.
Mix it very well and keep it aside.
Take bun, split it in half and toast it, you can add little oil in pan and shallow fry it too. But I just like it little warm.
Apply both the chutneys on each side.
then put potato mixture on top.
You can add pom seeds, sev, onion on top of a mixture or on the side.
You can roast bun with the filling inside or before filling also.
Enjoy as it is or if you want with ketchup.

Dont throw away leftovers, Made Batakavada from leftover masala - Not fried

Make small round of stuffing
Make Chickpea flour / besan batter.
dip it in and put it in paniyaram pan.

Enjoy hot bataka vada guilt free.

spice trail badge squareHearth & Soul HopLink up your recipe of the week
More than a seasoning… The Spice Trail challenge celebrates the peppercorn | Bangers & Mash#recipeoftheweek | A Mummy Too

Wednesday, November 19, 2014

Red Cabbage and Baby Bok Choy Stuffed Steamed dumplings

I love this soft pillowed dumplings, steamed one not that much fried one. Yes for baked one too. But I didn't want to go for traditional ingredients so I played with different vegetables and still turn out awesome. I had it with my Bok Choy salad and was a very light but filling and healthy lunch. You can shape it anyway you are comfortable with, you can deep fry it, baked it and even put it in gingery broth to have it as soup is the best. I wanted to do that but my dumpling size was bit big for a soup spoon. But next time I will make it small and have it that way too. Again for the vegetables you can choose your family favorite too.

Ingredients :

1/2 head of small red cabbage
1 carrot
few florets of baby bok choy
1 small onion
2 stalks of celery
5-6 water chestnuts
small handful of bamboo shoots
5 cloves of garlic
1 thai chili
Few leaves of Thai Basil
long piece of ginger - I love ginger so I always take more.
1 tbsp soya sauce
1 tbsp hoisin sauce
2 tsp sesame oil
freshly cracked Black pepper
Wonton wrappers


Take all the vegetables and chop it in food processor, not puree, just in small pieces so its easy to stuff it, otherwise you can do it by hand too.
Heat a wok, add sesame oil, then add ginger, chili, garlic and saute for minute.
Add rest of the vegetables and mix it.
Add all the sauces and black pepper and taste it.
Try to avoid adding salt, because salt will help vegetables to lose their water and then you have to cook more and vegetables will get mushy. So adjust your soya sauce in it.
Take it out and let it cool.
Once the mixture is cold, start stuffing in wrapper.
Take one wrapper, put a tbsp. of stuffing in middle.
Put water across the edge and seal it in half moon shape or what ever shape you wanted to give.
Get ready till all the stuffing is done.

Get your steamer ready. If you like you spread cabbage leaves on it or spray oil and put them without touching each other.

Cover and steamed for 10-12 minutes on a medium heat.
Remove dumplings from the steamer and put it in oven for keep it warm , or you can eat it as soon as it comes out.

Serve it with your choice of dipping. I made it from Sesame oil, mustard, teriyaki sauce and sriracha.

Dipping Sauce

I baked 4 of it to show you how it looks if its baked. But loved the steamed one more.


Hearth & Soul HopLink up your recipe of the weekHappy Holidays Link Party | | #linkparty #recipes #DIY
A2K - A Seasonal Veg Table: Eat Your Greens
#recipeoftheweek | A Mummy Too

Monday, November 17, 2014

Methi Chole | Chickpeas and Fenugreek leaves curry

I just love methi so instead of adding Spinach in chole or any where , I like to add methi, just love that bitter taste. So while making chole , I had one bunch of methi was in the fridge so took it out, wash it in plenty of water because it had a lot of sand, chopped it and add it in curry. Its better to use fresh one, because kasuri methi don't give that nice taste, it just good for sprinkle I guess. Nothing fancy here, make chole as you make it but just add greens in it and you have one pot meal with greens and protein in one dish. As usual you are free to use your choice of greens in this dish.

Thank you so much for the 10,000 + likes on my facebook page, I am over the moon.

Ingredients :

2 cans of chickpeas
1 bunch of methi - washed and chopped
1 big onion chopped
1 tomato chopped
4 tbsp. tomato puree
 1tsp. Jeera / Cumin seeds
2 tbsp. chole masala
1 tbsp. ginger, garlic and chili paste
1 tbsp. red chili powder
1 tsp. anardana powder
1 tsp. Turmeric powder
salt to taste
3 tbsp. oil
1 bay leaf and dry red chili
Fresh lime / lemon juice as per taste


Wash and clean can chickpeas, you don't need those chemicals which they store it.
If you are not using can one, night before soak chana in plenty of water and next day boiled it with tea bag in it , keep that water to use it in gravy.
Heat a pan, Add oil in it. Add jeera in it, then add bay leaf and dry chili.
Add onions and cook till its little brown.
Then add tomatoes and cook till its mushy.
Add ginger, garlic paste and all powder masala.
cook for a minute and then add chole and add water , mix it nicely .
Add methi leaves and cook on low to medium flame till you get the nice thick sauce.
I usually cook on low flame for long when i am using can beans, so flavor goes inside and it taste good.
When its done, add lime juice and serve it hot with roti, naan, or puris along with fried green chilies and onion slices.

Hearth & Soul HopLink up your recipe of the week

Full Scoops: First Blog Anniversary Giveaway!
#recipeoftheweek | A Mummy Too
Susan's page here, Lisa's page here hosted by  Chef Mireille's East West Realm: My Legume Love Affair #77
Related Posts Plugin for WordPress, Blogger...