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. 🙁
Thought I’d do a quick recipe upload. I made Methi/Menthe/Fenugreek chutney and have used it for everything from sandwich spread, chapati and sometimes with rice. Here goes :
1 bunch Methi Leaves
1 big onion
1 tsp salt
1 tsp jaggery
1 tsp chilli powder
1 tsp ginger garlic paste
4 tbsp olive oil
Fenugreek leaves are very bitter, so there are 2 ways to cook it. You could either fry them or you can blanch them.
1. Use about 3 tbsp of oil to fry them till the smell vanishes. For better taste, use more oil.
2. Blanching is faster to do but the methi does lose some of its flavour. For this, clean the leaves, put them in boiling water with salt and then transfer it to ice water later. Squeeze the water out of it and set aside.
Now, fry the onions in oil then add ginger garlic paste and stir till the raw smell is gone. Add methi/menthe/fenugreek leaves and fry for a while. Then, add jaggery, salt and chilli powder. Now, put it in the mixer and make a nice paste of it. Put it back in the pan and let cook for another 15 minutes on low. Check for taste, make sure it’s not bitter. If it is bitter, you can add more jaggery. This can last in the fridge for about 2 weeks. If you use more oil, it will last longer since it’s a preservative. It will last longer if you freeze it.
Sandwich with Fenugreek Chutney:
Spread the chutney on one side of a toasted sandwich, add some fried tofu(if you have it), fresh slices of onion tomato and carrots on the other. You can also add some butter/cheese if you like( I skipped it). It’s ready to eat !!! 🙂 Unfortunately, no pictures this time 🙁 .
- Delicious seasonal cooking with veg from the gardens at Chatsworth House (telegraph.co.uk)
Half a lime
1-2 tsp oil (I used olive oil)
1/2 tsp turmeric powder
1-2 green chillies chopped (depends on how hot you want it)
Salt to taste ( 1.5 tsp should do it)
Water to cook
Some Coriander leaves(cilantro)
Prep: Clean and soak the Dal in water for at-least half an hour). Even if you don’t do this, it turns out well 🙂 . Anyway, try !
Put the oil in the cooker or pan (pan should have a fitted lid). Add the tadka and wait till the mustard seeds start flying around.
Fry the spring onions till translucent. Add the ginger garlic paste and sauté till the raw smell is gone.
Now add the turmeric powder, chillies and lime to the mix.
Now add the Toor Dal, and around 2 cups of water. Mix well.
Add salt to taste. You can cross check this by tasting the water.
Here’s how the finished stuff looks.
Pressure cook for 3 whistles. Cook on low flame for another 10 minutes. In case of a pan, cook for around 15-20 minutes. Garnish with coriander.
Dal’s done. In case you are not feeling lazy, you can also add hing (asafoetida) and curry leaves to the tadka. Don’t forget to add some sugar and some love for added measure 🙂
- Giving Food a thought (arwenevenstar.wordpress.com)