Bharwan Shimla Mirch or Stuffed Bell peppers is popular in North Indian cuisine. In India, bell peppers are known by another name, capsicum. I remember eating this at a restaurant called Shanbhag as a kid, I loved it. Off-course this does not taste as good, it is a work in progress. Usually, bell pepper is just an ingredient in most recipes but in this one, it is the star. In part, I have adapted the recipe from this blog but I kept it simple instead of going the elaborate way. Continue reading “Stuffed Capsicum”
Welcome to the recipe for the father (“baap” in fact) of all veggie pizzas. The pizza contains pretty much all veggies I could lay my hands on.Its like veggie overload.
Suddenly, the whole calling up the pizza place made me lazy. So, I went shopping for ingredients for my very own pizza. I could also use as many toppings, so the prospect of it appealed to me. Take that, ye pizza places that charge us for additional toppings. Ugh !!
So, I had some overripe bananas, nutella and some cake flour. So, time for a Banana Nutella Cranberry Cake. I added the cranberries coz I had recently tasted a nice cranberry bread from target and they were great and some nuts coz I am nuts about nuts. 🙂
Many people live to eat and take life as it comes. They are usually a very happy-go-lucky lot. Like they used to say back in Hyderabad,India, ‘lite le yaar’ meaning take it easy, friend. Half their problems are solved by not worrying over them.
Check out these kids being blissfully unaware of their surrounding and enjoying their chocolate bar. The expression on the third girl’s face is hilarious.For the uninitiated, they are dressed for a dance show called Bharatanatyam. Continue reading “Paneer Butter Masala (Cottage Cheese Curry)”
Radish curries seem to be the rage. It is searched on google pretty often. I think most people do not know what to do with radishes, like me. Hence,google to the rescue. This is probably the best dish that I have made with radishes so far. If you have come up with something better with radishes, leave a comment below.
I was browsing the net a while back and came across many kofta recipes. Usually koftas consist mainly of potatoes or paneer (cottage cheese) in them. I changed it up to use white radish in them. I also included them in the gravy of the dish. You could always omit radishes in the gravy. This curry is great as a spread on bread too. I tried 🙂 Continue reading “Radish Kofta Curry”
Cheese is something we eat very rarely and finding recipes without the use of cheese is always on my list. I used to spend hours watching the food network shows but I don’t do that anymore. I just switch the channel even if I see something drool worthy. I love Ina’s kitchen, all white and posh looking but I have never seen any recipe on her show that I can make. Reason – its either meat(psst – I am vegetarian!) or it involves so much butter and sugar that it makes me go “Oh Dear!”. Rachel Ray has a lot of veggie adaptable recipes but she cooks so fast, I miss most of her ingredients and also, I can not take her chattering. I like her but really I cannot for the love of God, take her chattering. So, I realized that I ought to check out food porn. Before you get any ideas, Continue reading “Quick Eats: Cilantro Avocado Sauce over Enchiladas”
4 tbsp Semolina/Rava/Cream of wheat
Oil for frying/sautéing Directions:
Boil and mash the potatoes. Heat the oil in a pan, and then add garlic and onion. Fry it on medium heat until the onion is transparent. Add Zucchini pieces and sauté for a minute. Add the spinach and the mashed potatoes. Cook for a minute. Add lemon pepper, black pepper, cumin powder and salt. Mix it well until the spices coat all the veggies. Take it off from heat and let it cool down for 10 minutes.
Transfer to a bowl and add gram flour to this mixture to form a thick paste. It acts as a binding agent. Add some pieces of bread or roll the patties in the breadcrumbs (do this after you make a round patty).Mix together and form the patties. Now roll them in semolina. Cover on both sides. Rolling the patties in semolina makes them less sticky and also gives a nice crunch. Heat oil in a pan, take the patties and fry them two to three at a time in medium heat. Shallow fry them on both sides until they turn golden in colour.
Serve as a Sandwich or eat with salad. I did take a picture of this but the photo sucks and the patties are all gone, so no picture of it this time. 🙁
Apart from Indian food, Thai food is popular in our household since it can be easily made as a vegetarian dish. I have made red and green curries earlier and they came out pretty well. But, when I tried Pad Thai, the most popular Thai dish, it turned out to be a bummer.
It might have been because I used egg noodles the first time round.(I had only those at home). Also, I had the Pad Thai paste from Authentic Thai and I used that as my only curry base. Personally, I did not like the taste of it since it did not taste like restaurant style Pad Thai. So, this time round I changed a few, no! a lot of things. I added tamarind paste and soy sauce apart from the pad thai paste . According to authentic recipes of pad thai that I have seen, that is all the flavour required. You could also add radishes. I added some mushrooms for added taste. Let me warn you that I am cheating here by using the store-bought paste. 😉Ingredients: 1/2 packet dried thin/flat rice noodles 1 tablespoon tamarind paste 1 cup water 2 tbsp soy sauce Authentic Thai “Pad Thai” paste
1 tbsp chili sauce 4 tbsp Jaggery/brown sugar 1 package firm tofu 3 garlic cloves, finely chopped 1/2 cup bean sprouts 1/4 cup mushrooms 1/2 red onion 1/4 cup broccoli(as much as you like) 1/2 cup roasted peanuts, coarsely chopped 1/2 bell pepper chopped
1. Soak noodles in a large bowl of warm water until softened, 30-40 minutes. Drain and set aside.
2. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Add soy sauce, Jaggery, and chili sauce, stirring until jaggery has dissolved.
3. Cut onions into long slices. You can also add shallots if you like. Cut 1/2 of the Tofu into 1-inch cubes and pat dry.
4. Heat oil in wok over medium heat until hot,fry tofu and then set aside, then fry onions over high heat, stirring frequently, until golden-brown, 8 to 12 minutes. Add garlic and bell pepper and stir fry.
5. Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons oil in wok over high heat until it heats up. Add eggs and swirl to coat side of the wok, then cook, stirring gently with a spoon, until cooked through. Break into chunks and transfer to a plate. You could make a scrambled tofu instead like I did.
6. Add noodles and stir-fry over medium heat for 3 minutes. Add bean sprouts,mushrooms,broccoli 4 teaspoons of Authentic pad thai sauce and the tamarind sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender ,for about 5 minutes. Add salt as desired.
9. Stir in more sauce if desired, Transfer to a wide soup dish, sprinkle the dish with the roasted peanuts and serve.
Here’s the final result. The image was not very good. Sorry about that. Maybe next time 🙂 I added some lettuce for some colour.
What do you make as an accompaniment to chapatis and curry. I don’t usually make anything. So I decided to cook something up for a change, something quick. I am gonna call this series “Quick Eats” – quick to make and to eat.
Who doesn’t like Garlic bread, right ? I was dying for some but I did not have any French bread but did have some pav. I had made pav bhaji with that but then again how many times can you make pav bhaji ?
So, I made garlic bread with the pav since it’s a soft bread and suits the texture required.
Pav bread(as many as you want yumm !!)
salt, garlic powder, butter/canola spray, dry basil leaves
Cut the pav in half. Apply the butter/canola spray on it and then sprinkle the rest of the ingredients on one side of the bread according to taste. Repeat the same on the other side.
Heat a large pan and place the bread on it. Toast it to a light brown on both sides.