Friday, July 17, 2009

Cauliflower and Peas Stew

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 red onion chopped fine
1 medium potato cut into small cubes
1 tbsp ginger grated
2 cloves garlic crushed
1 green chilli minced
1/2 tsp turmeric
2 tsp sambar pwd( use curry pwd as a substitute)
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 tsp tomato paste
2 tomatoes blended
1/2 tsp sugar
2 cups cauliflower cut into medium florets
1/2 cup frozen carrots and beans (optional add fresh if you have)
1 cup water
2 tbsp sour cream
2 tbsp coconut milk
2 tbsp cilantro leaves chopped
1 cup frozen peas
Don't be put off by the long list of ingredients, I think coconut milk might be the only ingredient not in your pantry, use coconut milk powder instead. Most Indian home will have all these ingredients, because these are things you need when making any kind of Indian food. Sambar powder might be another ingredient that you might not have, just add curry pwd or a mixture of cayenne pwd and coriander powder. I had some frozen carrots and beans mixture so I threw those in too.

This dish was for a Potluck Dinner for a friend's baby shower. I was also taking some steamed rice and a raita with it.

So once you have assembled all your ingredients, this is what you do,

Heat oil, add mustard seeds and cumin seeds.
Once they splutter, add onions stir for a few minutes add potatoes, and cook till brown on medium heat.
Then add ginger, garlic, green chilli, tomato paste, turmeric pwd, sambar pwd, garam masala and cayenne pepper.
Stir for a couple of minutes.
Add the blended tomatoes, stir well.
Add cauliflower, frozen carrots and beans if using, salt and sugar.
Add 1 cup of water, cover and cook for about 10 minutes or so or until cauliflower is tender.
Add sour cream and coconut milk, cilantro and frozen peas.
Stir well, and remove from heat.
You should have a thick gravy, taste and season if required.
Serve the stew with rice and raita, or any Indian bread.

Wednesday, July 08, 2009

Veggie Club Sandwich

A club sandwich is usually toasted bread with mayo and bacon, lettuce, and tomato. A traditional club used to be two slices, now it's usually three slices with two layers of fillings. I'm breaking all the rules, by using two slices, losing the mayo and the meat. This is actually a traditional sandwich filling that's used in India, a chutney or a pesto made out of cilantro leaves. The sandwich is usually slathered with butter to keep the bread from gettin soggy especially if you're packing it up for a picnic or eating it later. Mine I would like to think is a healthier version and you could make it low carb too, by using low cal bread. I'm tired of eating low cal, so I went all out and made it with potato bread.

I make the green chutney beforehand it's a handful of cilantro leaves, add mint too if you like, green chillies, ginger, garlic, cumin seeds, salt, sugar and lemon juice. Blend this and keep in the fridge it lasts for a few days.

2 slices bread
a smidgen of butter if not eating right away
green chutney
1 tbsp shredded carrot
cucumber slices
red onion slices
feta cheese(optional)
tomato slices

Toast the bread, apply butter if you're packing it up to eat later or if you just like butter.
Spread a tsp of chutney on the bread slices.
Layer with carrots, cucumbers, red onions, feta, tomato and toast.
Cut diagonally and serve.

Monday, July 06, 2009

Grilled Corn Indian Style (Roasted Bhutta)

Grilling or roasting corn this way transports me back to Mumbai, this is the time you'll see vendors everywhere roasting corn. The vendor usually roasts the corn on a charcoal grill. I used my stove top instead but you can use your grill for this too. I like the convenience of doing it inside, so I can multitask a the same time. To be honest I used to want a gas stove top, but I'm finding out, that it's easier to use the electric stove top as the heat is a little slower and you can leave whatever you're roasting on the griddle and work on other things simultaneously.

Corn on the cob
Cayenne Pepper
Lime or Lemon cut into half
Remove the husks off the corn.
Place the corn on a wire cooling rack or the contraption I have is like a little griddle or roaster with holes, which I place on my stove top.
Cook or roast the corn evenly and keep rotating the corn till it is brown all over.
Mix the salt and cayenne pepper, dip the lemon half into this mixture and apply on the corn.
Enjoy the hot and sour flavor of corn.

Crispy Mushroom and Onion Pizza

I had seen this on Everyday Food, and adapted it to whatever I had in my pantry. This was my dinner tonight, can be used as a appetizer too, very quick and no fuss meal. I used rotis which I lightly cooked on the skillet. The original recipe used Ricotta cheese and Asiago cheese. You could also add green peppers and olives or any other veggie.

2 whole wheat Tortillas 6 inch/Rotis
2 tsps olive oil
1/4 cup of cheddar cheese grated
2 tbsps of goat cheese crumbled
1/2 cup mushrooms thinly sliced
1/4 red onion thinly sliced
red chilli flakes

Preheat oven to 450 degrees.
Place the tortillas on a lined cookie sheet. (If using Rotis cook lightly on both sides on a skillet)
Brush the tortillas with the olive oil.
Sprinkle the cheese evenly.
Add mushrooms and onions.
Sprinkle salt and pepper on the veggies.
Bake for about 10 minutes, mine were done in 8 minutes, or till crisp and brown.
Remove and cut into quarters and serve sprinkled with red chilli flakes.