Peas, Bell pepper, Cashew in Tomato Cilantro Curry

Another quick veggie curry. I had the curry paste leftover after making Tempeh in Cilantro tomato curry. The curry paste once roasted till it leaves the sides of the pan, can be frozen in small containers and used as required. There quite a few things that can be put into a curry paste. Vegetables like peas, cauliflower, potatos bell peppers , cooked whole beans like garbanzo beans, red kidney beans, black eyes peas, other fun things like cashews, tofu, seitan or tempeh!

Just grab a little curry, add some water and fresh spices and veggies or other things of your choice, cook for a few and serve hot with Indian breads(Roti, Naan) , pickles and onion tomato lemon salt pepper salad !

Ingredients:

Curry:

• 2 cups cilantro leaves and small stems
• 2 medium tomatoes
• 1 Serrano pepper
• 2 garlic cloves
• 1 inch ginger
• 1/2 medium onion chopped
• 1 bay leaf
• 1 clove(laung)
• 1 Tablespoon oil
• 1 teaspoon dried fenugreek(methi) leaves (optional, I love the slight bitterneess from the fenugreek leaves)
• 1/2 chili flakes
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon sugar

Directions:

Curry:

1. In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
2. In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
3. Add in the cilantro tomato puree.
4. Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
5. Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
6. Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice.Store or use as needed.

Additions to Curry:

1. If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
2. In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!

Strawberry Beet Semolina Oats Laddoo(Indian Sweet, Vegan)

Strawberries in Laddoos.. why not! I put some strawberries and added a little beet to intensify the color.. get me some pinky carmine goodness! These are a fun vegan laddoo(Indian sweet) and not too sweet. You can adjust the sweetness, spices( variations with cardamom, cinnamon, saffron etc) and try other fruits as well!. A Mango Laddoo would be fun too!

Ingredients:

• 2 strawberries
• half an inch cube of of beet ( 1 tablespoon chopped beet)
• 2 tablespoons raw granulated turbinado sugar
• 1 teaspoon vegan butter
• 6-7 raw cashews broken into pieces
• 2 tablespoons raisins
• 3 Tablespoons Semolina(Rava)
• 2 Tablespoons Oats
• 1/4 teaspoon cardamom powder
• 2-3 Tablespoons water or almond milk

Directions:

1. Blend and puree the Strawberries and beet with sugar and a teaspoon or 2 of water till nicely pureed.
2. Add in the oats and blend again to get a thick paste.
3. In a pan, add the butter and heat on medium low heat till it melts.
4. Add in the cashews and raisins and cook for 2 minutes till cashews start to turn golden.
5. Add in the semolina in the pan and roast for 3-4 minutes.
6. Add in the cardamom powder and strawberry beet and oats puree and mix well stirring continuously.
7. If the mixture doesnt come together, then add a little water or almond milk.
8. Take off the heat after a minute and let it sit and cool for 5 minutes.
9. Shape the mixture into small spheres and serve! I got about 8 small inch rounds!
10. Store in airtight container in the refrigerator for a few days.

Sending it to Kids Delight event at Champa's VVK. Original event announcement at Srivalli's.

Dhania Fake Chicken! (Tempeh in Cilantro tomato Curry)

I got some Organic Garden Vegetable Tempeh the other day to try out some fake meat type of recipes. the tempeh had some organic veggies mixed in it which gave it a nice taste. Soy has been in the middle of some or the other controversies about soy causing thyroid problems or estrogen problems and more. Some of issues addressed here and a comprehensive compiled note and another detailed article here . Soy has generated a good amount of research and debate, because of the sudden use of soy products to help people transition into a vegetarian or vegan diet. On top of this, most soy comes from genetically modified beans.

I dont like Soy products much and with all the inconclusive controversies surrounding it, we generally avoid it. We use tofu and tempeh very infrequently. Do try to stick to fermented Soy products like Natto, Miso, Tempeh, keep it Organic and in moderate amounts.

This Tempeh curry came out real good and almost was like the original meat version. I dont like to eat meat or anything that even reminds me of the texture or taste anymore. My husband however is not necessarily grossed out by meaty dishes. He really liked the dish, not because it reminded him of a meat dish, but it was generally yummy and was different than some of the usual beans and vegetable daily diet!

I also wanted to try a couple of good tempeh options, to be able to use them to dazzle some carnivore friends by yummy non veg looking dishes.. and tempt them into trying more vegetarian options. So this ones a keeper!

The original Dhania Chicken Recipe from long long ago

Ingredients:

Marinade:

• 1 inch cubes of tempeh 8-10
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder

Curry:

• 3 cups cilantro leaves and small stems
• 2 medium tomatoes
• 1 Serrano pepper
• 2 garlic cloves
• 1 inch ginger
• 1/2 medium onion chopped
• 1 bay leaf
• 1 clove (laung)
• 1 Tablespoon oil
• 1 teaspoon dried fenugreek(methi) leaves (optional, I love the slight bitterneess from the fenugreek leaves)
• 1/2 tsp chili flakes
• 1/2 teaspoon salt or to taste

Directions:

Marinade:

1. Mix all the ingredients in a bowl.
2. Add in the tempeh and mix well to coat all properly. Let sit for half an hour

Curry:

1. In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
2. In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
3. Remove onions, and add the marinated tempeh pieces to the pan with a little oil.
4. Cook the tempeh for 4-5 minutes until the outside of the pieces start getting golden.
5. Add in the cilantro tomato puree and the golden onion back into the pan.
6. Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens.
7. Add in some water, salt, dried fenugreek leaves and chili flakes and mix well.
8. Cook for another 10 minutes.
9. Taste and adjust for salt and spice.
10. Garnish with chopped fresh cilantro leaves.
11. Serve hot with Indian Bread, Naan, Roti or Basmati Rice ! This yummy curry is headed to Ekats Friday PotLuck

Apple Panna (Sweet and sour Apple Cooler)

Panna, is usually made with raw mango, which is boiled and pureed and served chilled, diluted with water and ice and some spice. The original Mango Panna recipe here. I had half an apple left after the Apple Blueberry Bread. So I tried the Apple version. The Apple Panna is not as sour as a raw mango one, but a great cooler drink any day!

Start up this summer with some yumm coolers!

Check out some other bloggers I passed on the Versatile Blogger award to on my previous post !

Ingredients:

• 1/2 medium apple
• 1 tablespoon jaggery or sugar.
• 1/4 teapoon salt or to taste
• 1/4 teaspoon rock salt(kala namak) or chaat masala to taste
• pinch of black pepper
• 1/4 teaspoon cumin powder
• 1-2 mint leaf (optional)
• 2 teaspoons lemon juice (less or more for sourness)
• 2 cups water

Directions:

1. Peel(optional, and I dont mind peel and pulp) and cube the apple and pressure cook with little water for 2-3 whistles. or cook in a covered container with 2 cups of water for half an hour till the apples are are soft and mushy.
2. Once cooled, blend the apple in a blender to make puree.
3. Add grated jaggery or sugar, salt, black pepper, rock salt, cumin powder and mint and blend again.
4. Add lemon juice and more water if needed. Adjust salt and sugar according to taste.
5. If the pulp is bothersome, then strain the drink before serving!
6. Chill and serve with ice cubes!

Sending this to Serve it Chilled Event

Pear Bread and an Award!!!!

Above is the yummy and pretty Pear and Carrot Bread from the archives! Reposting to make it a pretty post!

(Note: We started our Vegan transition Nov 2010, so the blog has non vegan, dairy, egg and meat recipes in the archives. I am trying to update some of those to vegan versions as I try them again.. The Pear bread is one of them. It doesnt really need the egg, the fruit and vegan butter will make it fluffy and soft and pretty as can be!)

Got my first blog award. Thanks to Ranjini and Ruchi at TadkaPasta!

So, gotta do the following

1. Thank the person that awarded it to you and list a link back to the blogger
2. Tell 7 things about yourself
3. Pay it forward by sending it to your favorite recently found new bloggers
4. Contact the blogger that you have awarded and make them aware

7 things hmm

1. Well, I've always loved cooking, baking, finding and creating.
2. always loved animals.. love Chewie my fluffster
3. and been and still am a sucker for emotional stories..
4. am actually a very finicky eater.. yep.. that i am.. if i dont like something, i cant push it down my throat!
5. Sometimes I make things just for hubbs, without even tasting (coz maybe i dont want to eat the dish and am too finicky about it).. and it turns out well, coz I can match and feel the tastes in my head! And also, luckily I have a husband who does eat almost anything!
6. am slowly getting involved in animal activism and the politics around it and it feels good to make even a tiny difference! Read more about it on my personal blog (more about articles, research, veganism and vegan nutrition) or friend me on facebook (more of updates about helping dog adoptions, petitions and causes against abuse and cruelty all over the world, and make them tiny differences, be ready for some spammy days, there's lots of petitions to sign)! (Also, Be sure to tell me that you are a fellow blogger or how you found me so I can accept your friend request.. :). A longer About me here!
7. I love funky nail polishes and now have a collection of them funky colors! There are some featured on some bread pictures on the blog!

If I could, I would probably send the award back at TadkaPasta!! Some other new blogs I would like to pass on this award to .. in no particular order..

• Krithi @ Krithi's Kitchen
• Urban Vegan
• Vaishali @ Holy Cow Vegan Recipes
• Champa @ Versatile Vegetarian Kitchen
• Aipi @ US Masala
• Priya @ Priya's easy and tasty recipes
• Chubby Vegan
• Mihika @ The joy of Vegan Eating

Hope You all are having a Fantastic Weekend!

Achari Gobi (Pickled Cauliflower with Garbanzo beans and Bell peppers)

I wanted to try something with a pickled(Achari) taste to it. Some of the Achari dishes I have seen before were made using Paneer(cottage cheese). Since we are not a big fan of Paneer in this house anymore :), I ended up with yummy Achari Cauliflower florets. Some garbanzo beans and Green bell pepper add an additional twist.

The cauliflower florets dont absorb as much of the masala(spices) as the the garbanzo beans.. Hence the combination seemed to work really well. Just the cauliflower would need double the spices, to make it taste pickly throughout!

Serves 2.

Ingredients:

• 1 cup of cauliflower florets
• 1/2 cup canned garbanzo beans( drained and washed)
• 1/2 green bell pepper chopped
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili flakes or to taste
• 1/2 teaspoon turmeric
• 1 Tablespoon oil
• 1/2 teaspoon each of fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and nigella seeds (Saunf, Jeera, Raee, Methi, Kalonji)
• 2 garlic cloves chopped
• 1 teaspoon lemon juice
• Fresh Cilantro for garnish

Directions:

1. Coarsely blend/grind the fennel, cumin, mustard, fenugreek and nigella seeds.
2. In a large pan, dry roast the blended spices on medium heat for a minute. You can dry roast the whole spices and grind and keep as well. For a more punjabi achari taste, add a bit more fennel and nigella seeds. Southern Indian Pickles use more of mustard and fenugreek seeds, so you can try adjust the spices according to taste!
3. Add the oil to the pan with spices and mix well.
4. Add in the turmeric and chili flakes and mix well.
5. Add in the chopped garlic and cook for a minute. (Garlic is optional)
6. Add in the cauliflower, garbanzo beans and green bell pepper and salt and mix well to coat.
7. Cook on low heat for 15-20 minutes stirring occasionally but lightly to avoid breaking the florets. Cook covered for 15 minutes and then partially covered for the next 10.
8. Serve hot, sprinkled with lemon juice and topped with chopped cilantro ! with some hot Roti/Chapati, Daal (lentil curry) and salad!

Daal Series: Teen Daal Tadka! (3 lentil curry)

Another quick lentil curry for lunch or dinner. To make thick lentil soups using this recipe or any of the other Daal Series lentil curries recipe, add some veggies like carrots, celery and potatoes and cook with the lentils until well done. Coarsely blend and serve hot topped with fresh cilantro, garam masala, lime juice and serve with fresh dinner rolls!

A Note about spices used for tempering. The same Daal can pick up a completely different taste with different spices. Here are some combinations I use, Fennel (Saunf) and Nigella (kalonji)seeds compliment each other, or a combination of mustard and cumin seeds, or mustard and coriander seeds, or cumin and carom(Ajwain) seeds, or add a bay leaf and/or add a clove(Laung) or 2, or some dried fenugreek(methi) leaves, garam masala or fresh coconut, and so on :)

Every meal at our house always has some form of lentil or beans curry as a side.

Thats the wonderful thing about Indian cuisine. All meals are well balanced. Lentils or Beans, a few vegetable preparations , fresh salad, pickles and whole wheat/grain flat bread(Roti/Chapati). Proteins, carbs, and lots of vitamins and minerals!. who needs the meat!

Ingredients:

• 1/2 cup split yellow mung daal (split and skinless green gram/green mung bean)
• 1/2 cup split toor daal( split and skinless pigeon pea)
• 1/2 cup whole masoor (red lentil)
• 2 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt

Tempering:

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds(Raee)
• 1/2 teaspoon nigella seeds(Kalonji seeds)
• pinch of asofetida (hing)
• 5 curry leaves
• 1/2 teaspoon red chili flakes or to taste
• 4-5 cloves of garlic chopped
• 1 medium tomato chopped
• Cilantro for garnish

Directions:

1. Soak the lentils in warm water for an hour to overnight.
2. In a pan, heat the oil on medium heat until its nice an hot.
3. Add mustard seeds and after a few seconds of sputtering, add nigella(Kalonji) seeds.
4. Add in the asofetida(hing) and curry leaves and mix.
5. Add in the red chili flakes and garlic and cook till garlic is golden brown.
6. Add in tomatoes and cook for a minute.
7. Rinse the soaked daal and add it to the pan with the water, salt and turmeric.
8. Mix well. Cook covered for 15-20 minutes.
9. Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete meal!
10. Enjoy!

Apple Blueberry Wheat Loaf! (Yeast Bread, Vegan)

I was on a bread break and now am back with a yummy one! This one has apple and blueberries, wheat and flax meal and like all freshly home baked breads, is soft, fluffy and just right!

The bread is mildly sweet and works well as a sandwich bread, or toasted breakfast, or with jams and jellies!

One Year Back: Yummy Potato Bread

Ingredients:

• 2 cups whole wheat flour
• 1.5 cups bread flour
• 1 teaspoon vital wheat gluten
• 1/4 cup flax seed meal
• 3 Tablespoons raw sugar
• 1.5 teaspoons active yeast
• 2/3 cup water
• 1/2 medium apple
• 1/2 cup blueberries
• 1/4 teaspoon cinnamon powder
• 1/8 teaspoon nutmeg powder
• 1 tablespoon vegan butter
• 1/2 teaspoon salt

Directions:

1. Add the yeast and sugar to 1/4 cup warm water and mix well. Let stand for 10 minutes or until frothy.
2. In a blender, puree the apple and blueberries with a little warm water.
3. Add in the flax meal, spices and blend and keep aside.
4. In the mixer bowl add the flours, wheat gluten and salt and mix.
5. Add in the yeast mixture, softened butter, fruit puree and 1/4 cup water.
6. Knead the dough for 8-10 minutes, scraping sides every 2-3 minutes. add more flour or water in little quantities if needed. As with any fruit bread, the fruit gives out a little extra moisture than a normal bread while the dough sits for the rising time. The dough should be soft and non sticky.
7. Spritz the top of dough with some oil spray. Place dough in a covered container in a warm place for 1.5 hours.
8. Punch it lightly and shape into a loaf by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under.
9. Place loaf in greased bread pan. Spritz the top with water and then spritz a little oil spray and cover with damp towel.
10. Place it in a warm place or warm oven for about an hour.
11. Remove towel, spritz top with some water and bake at 375 degrees F for 40 minutes.
12. Remove bread from pan and let cool for an hour.
13. I usually refrigerate it for another hour before slicing. The breads are usually quite fluffy and soft and refrigeration makes them a bit firm for nice and clean slices!
14. Enjoy! This one is headed to Susan's YeastSpotting

Chewy Chocolate Chip Cookies!! (Vegan)

Blogger has been out and about the whole day yesterday, so finally getting around to writing up the recipe today!

Some vegan chocolate chip cookies. Quite a flexible recipe in terms of ingredients. The cocoa powder addition is optional, or you can add another teaspoon for a really chocolatey cookie. Just be careful with the bake time. One batch I baked earlier ended up a bit hard on the outside because of an extra 2 minutes in the oven. It was till chewy on the inside and as yummy as can be.

One Year Back: Strawberry Lemon Yeast Loaf

Yield: 8-10 cookies

Ingredients:

• 1/2 cup oats
• 1/4 cup self rising flour(2 Tablespoons)
• 1/4 cup whole wheat pastry flour
• 1 teaspoon cocoa powder (optional)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon powder
• 1/8 teaspoon nutmeg powder (can add some cloves, cardamom or all spice as well)
• 1/8 teaspoon cardamom powder
• 3 Tablespoons granulated raw sugar( 1-2 Tbsps more if you want sweeter cookies)
• 2 Tablespoons agave syrup
• 1 Tablespoon vegan butter
• 2 Tablespoons oil
• 1 teaspoon flax seed meal
• 1 Tablespoon warm water
• 1-2 teaspoon orange or lime juice
• 1/2 cup or more chocolate chips

Directions:

1. Mix 1 teaspoon flax seed meal with 1 Tablespoon of warm water till well blended into a paste and not dry.
2. In a large bowl, blend together oil , agave syrup, butter and sugar using an electric mixer for 2-3 minutes. Add in the flax meal mixture and blend again til the sugar does not look granulated and the mixture is a bit fluffy. It wont be fluffy like butter and sugar mix, but will feel lighter.
3. In a separate bowl, mix in the flours, baking powder, oats, spices and salt and mix well.
4. Add half of the flour into the the sugar mixture and mix a bit. Add in the rest and mix. If the mixture appears too dry, add in a teaspoon or 2 of orange juice or lemon juice,. I used lemon juice. Or if the mixture is runny, add in some whole wheat pastry flour 1 teaspoon at a time.
5. Add in the chocolate chips and mix until just about combined well.
6. Keep mixture in the refrigerator for half an hour.
7. Spoon mixture on baking sheet an inch apart. You can make balls for a defined cookie shape as well.
8. Bake at preheated 350 degrees F for 12-15 minutes. a few minutes more or less depending on the oven and the size of the dough balls. The cookies should start browning on the edges and the center should be soft, but not liquid/runny.
9. Cool on rack for 10-15 minutes before finishing them off!

Multi lentil Idli (Steamed Rice cakes) and Dosa (crepe) Vegan Glutenfree

Another multi lentil idli (Steamed savory cake) and dosa( savory crepe). I added some whole black eyes peas(Chowli/Raungi) and cilantro this time. Heres the version with Fenugreek leaves and some other lentils posted last month.

Lentils and Beans are a great source of protein and dishes like idlis make for a great Protein and fiber filled breakfast!

Pictured below is the crepe(Dosa) made from the mixture thinned with a little water!

Ingredients:

To be soaked:

• 1/2 cup urad daal(split black gram daal)
• 1/2 cup brown rice
• 1/2 cup white rice( i used basmati.. typically should use parboiled rice)
• 1/4 cup toor daal (split pigeon pea)
• 1/4 cup whole Raungi (other names Black eyed peas/cowpea/lobhia/chowla)
• 2 teaspoons methi seeds(Fenugreek seeds)

To be added later:

• 1 inch ginger
• 1 dried red chili
• handful of cilantro leaves
• salt to taste

Directions:

1. Soak all the to be soaked items overnight (12 hours) .. its quite cold here right now.. so i usually let it be for 12-16 hours.
2. Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed cilantro leaves and salt(1/2 teaspoon or more) with little water if needed.
3. If this mixture doesnt look fermented enough, add 1/4 teaspoon baking powder, or keep for another 4-6 hours in a warm place. Or you an use it as is for Dosa crepes.
4. Grease Idli stand and mix and pour the batter.
5. Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.
6. Serve with sambhar (lentil curry), coconut chutney or any podi powder! Serve in breakfast or lunch! There are other lentils or oats and grains, vegetables can be added as well.
7. For the Dosas/crepes, grind the mixture to as fine paste as you can with a little extra water. Heat a griddle on medium high for a few minutes. Drop a few drops of oil on it and spread the oil all over using a paper napkin or the cut side of an onion to form a thin layer.
8. Drop a ladleful (1/4 cup) of the batter on the griddle and spread the batter using the curve of the ladle , inside to out in a spiral. Video for basic Dosa recipe and how to shape the crepe.
9. Let the crepe cook for 2-3 minutes or until the under side is golden brown. Flip and cook for another minute.
10. Serve hot with the Sambhar(pigeon Pea curry), coconut chutney, or podi(dry powder chutney). We usually make some chili garlic chutney with it as well. (Chili Garlic Chutney: Heat a tablespoon of oil, add in finely chopped garlic or garlic paste, add in red chili powder and a pinch of asofetida(hing). Take off heat in a minute of so once the garlic starts to turn golden.)

Baingan Aloo(Quick Indian eggplant Potato stir fry)

Another eggplant version that ends up on our dinner menu quite often. Simple and quick dish with potatoes and spices.

Checkout some other eggplant dishes on the blog like Marwari stuffed Baingan(Indian eggplants stuffed with onions, spices and chili pickle)and Baingan Bharta(Roasted Mashed Large Eggplant).

Below picture, everything added and mixed well with spices and ready to cook for 20 minutes.

One Year Back: Potato and Mung Bean Sprout Burgers

Ingredients:

• 4-5 small indian eggplants chopped
• 2 medium potatoes cubed
• 2 Teaspoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 tespoon cumin powder
• pinch of asofetida (hing)
• 1/2 teaspoon turmeric powder(haldi)
• 5 curry leaves
• 1 teaspoon ginger chopped
• 1 teaspoon garlic chopped( 3 cloves)
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 1 tomato chopped(optional)
• Cilantro for garnish

Directions:

1. In a large pan, heat oil on medium heat for 2 minutes.
2. Add in the mustard seeds and let them splutter.
3. Add in the curry leaves and hing and give it a mix
4. Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
5. Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
6. Add in the eggplants, tomato and salt and mix well to coat with all the spices.
7. Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
8. Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)

Nutrition Facts: Amount per serving

Calories: 157.8 kcal

Water 161.03 g

Carbohydrate* (55%) 22.43 g

Protein (4%) 2.44 g

Total Fat (41%) 7.26 g

Monounsaturated 4.14 g

Polyunsaturated 2.16 g

Saturated 0.55 g

Dietary Fibre 3.22 g

Vitamins

Vitamin A 314.06 IU

Thiamin 0.15 mg

Riboflavin 0.04 mg

Niacin 1.74 mg

Pantothenic acid 0.53 mg

Vitamin B6 0.32 mg

Folate 22.53 mcg

Vitamin C 24.46 mg

Vitamin E 1.78 mg ATE

Minerals

Calcium 13.47 mg

Iron 0.77 mg

Magnesium 28.01 mg

Phosphorus 58.55 mg

Potassium 487.31 mg

Sodium 312.11 mg

Penne with Basil Cashew pesto, Asparagus and Red Bell pepper!(Vegan)

Pictured above with broccoli and tomatoes. Pictured below with red bell pepper, asparagus and tomatoes.


I got a bunch of organic basil the other day and was thinking of ways to use it up.. Well, whats better than some fresh basil pesto sauce in pasta!

The pesto is Vegan with cashews. Pesto usually has parmesan cheese in it, but try this vegan one and you will not miss the cheese!. I used asparagus and red bell pepper as the vegetable additions. You can try some other veggies as well.

Below pic, some fresh hot pasta on hubbs home office desk!

One Year Back: Mung Bean Sprouts Wheat Bread Loaf

Ingredients:

• 1 cup penne cooked according to instructions
• 7-8 asparagus spears halved.
• 1/2 red bell pepper sliced into rings
• 2 garlic cloves chopped
• 1 teaspoon canola oil
• 1 teaspoon olive oil
• chopped tomatoes for garnish.
• For the basil cashew pesto
• 2 cups fresh basil
• 1/2 cup raw cashew
• olive oil
• 3 cloves of garlic
• 1 green chili or dried red chili pepper ( we like a bit of spice.)
• salt to taste

Directions:

1. For the pesto, wash the basil and add to blender and blend for a minute
2. In a small pan, add a tablespoon of olive oil. Keep at low heat and add garlic cloves and green chili. Let cook for a minute.
3. Add in the cashews and let cook for another minute or 2.
4. Add this mixture to the blender and blend. Keep adding olive oil to get a smooth paste. My blender always gets me a coarse paste, so I added a little water as well, since I was going to use up the pesto within the week, or freeze it in ice cubes! Adjust chilis, garlic and basil by taste. This pesto is very forgiving, so play with it!. For basil mint pesto, I use about half cup mint.
5. In a large pan, add regular oil and the halved/sliced asparagus(for quicker cooking) and saute for 5-8 minutes on medium low heat.
6. Add in the garlic and red bell pepper rings and olive oil and saute for another 3-4 minutes.
7. Add in the cooked penne or any pasta of choice and pesto and mix well.
8. Adjust for salt and pepper. We needed just a teeny bit of salt.
9. Let cook for a minute.
10. Serve hot topped with fresh chopped tomatoes!

Yumm Yumm!

Almond Milk!

I've been trying out some alternatives to dairy milk and made some almond milk the other day.

Heres the recipe at Elana's pantry

We tried some instant coffee with it. Out usual afternoon coffee is whole milk, raw sugar and instant coffee! I made some with half regular and half almond milk, to transition to the taste. Just the almond milk tastes really good. But in a coffee or tea, you either like it or you dont :) Hubbs has much more flexible taste buds, so he dint even realize it till he was almost done with the coffee! Me, I have very particular taste buds.. probably necessary to be able to cook up distinctive flavors! :) I also need a better blender and strainer to get a creamier milk.

Next on list to try is soy milk and rice milk. Will put up a post on which milk we like best in our coffee!

List of other alternatives to dairy milk http://offspaces.blogspot.com/2011/05/dairy-milk-alternatives.html

Gobi Aloo - Dhania Waale(Cauliflower Potato tempered with Cilantro and spices)

Gobi Aloo or Cauliflower Potato Stir fry is one of the staple dishes in most north indian house holds. Each one of us has our own favorite Gobi Aloo recipe. I get bored with the same preparation , so I change some things a little bit here and there.

This is one of my current favorites. You can make just potatoes with this recipe as well and they will be super yummy ! The combination of dry coriander seeds and fresh cilantro cooked in oil add this earthy salty taste to the dish. Watch out for the salt, because you might not need as much!

The pictures do not do justice to this simple and yummy dish. Some variation of Cauliflower and potato is cooked up almost every other week and they all look quite similar. The dishes taste quite different however and need their own post!

One year Back: Mung bean sprouts Wheat Bread

Ingredients:

• 1/2 medium cauliflower
• 2 medium white potatoes
• 1 Serrano chili pepper
• 1 inch ginger chopped
• 3 garlic cloves chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 cup cilantro leaves chopped( sometimes I use about a cup and sometimes less, depends on how much cilantro taste you like in the dish)
• 1/2 teaspoon turmeric (haldi)
• pinch of asafetida (hing)
• salt to taste (1/2 teaspoon)
• 2 teaspoons canola oil

Directions:

1. In a pan, add oil and heat it at medium heat for 2 minutes.
2. Add in cumin seeds and wait until they start sputtering.
3. Add in the asafetida(hing), coriander seeds and turmeric and mix well.
4. Add in the chopped ginger, garlic, Serrano chili and chopped cilantro and let them cook for 2-3 minutes.
5. Add in the potatoes chopped into small pieces and mix well and cook for 5 minutes stirring occasionally.
6. Break the cauliflower into florets or chop some of the bigger florets to form smaller pieces.
7. Add in the cauliflower florets and salt and mix well.
8. Reduce the heat to low and cook covered for 15-20 minutes stirring every 5-7 minutes.
9. Check if potatoes are done and take off heat.
10. Serve hot with Rotis or Naan(Indian flat bread) and with some Daal(Lentil curry).

Other variations:

1. Spices: Use fennel and Nigella seeds(Saunf and Kalonji) instead of cumin and coriander, they make a great combination.

2. Spices: Use mustard (Raee), cumin(jeera) and a pinch of carom seeds(optional)

3. Use ginger but no garlic

4. Use only garlic , but no ginger

5. The ginger version from earlier post Adraki Gobi Aloo(Cauliflower potato tempered with ginger and spices)