Burnt Garlic And Sesame Beetroot

Burnt garlic and sesame beetroot is a very healthy and quick to make recipe. Garlic is very useful in winter it contains Allicin, which contributes to its antimicrobial, antifungal, expectorant and immune stimulant qualities.Consume garlic in your diet, clinical trials has shown garlic increases the quality, quantity and killing power of natural killer cells tenfold! This certainly is reason enough to take garlic from the beginning to the end of flu season. On the other hand there are some foods we can eat this winter that will genuinely do us good.One front runner is beetroot.It contains good amount of calcium, magnesium, iron, phosphorous, potassium, manganese, folic acid and vitamin C.The natural dietary nitrates in beetroot have been found to have two powerful physiological effects, they dilate (widen) the blood vessels, which can both reduce blood pressure and increase blood flow to muscles and the brain. In turn, this increases oxygen supply to the muscles for energy production which is especially beneficial during intensive exercise. So now you know how health packed recipe is burnt garlic and sesame beetroot and it is awesomely delicious. So give it a try, stay healthy and enjoy the warmth of the season.

Burnt Garlic And Sesame Beetroot

Ingredients

• 1 cup beetroot cubes blanched
• 8 to 10 baby garlic
• 1 small onion cube flakes (optional)
• 1tsp sesame seed
• 1 tsp tomato garlic sauce
• 1/2 tsp soy sauce
• 1 tsp lemon juice
• 1 tsp sesame oil/ vegetable oil
• to taste salt to pepper

Cooking Directions

1. Heat oil then add baby garlic and sesame. Let them both brown. Add onion flakes let them just go transparent then add the blanched beetroot. Add salt , tomato garlic sauce, soy sauce and pepper. Mix well. Add lemon juice and put off the flame. Your burnt garlic and sesame beetroot is ready to serve. Serve on a bed of iceberg lettuce. Relish this anytime healthy dish burnt garlic and sesame beetroot.

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Cheesy Noodles

In chilled winter if you are looking for something warm quick and delicious then cheesy noodles can be your choice. You can make this within no time. You can also add many other fresh veggies according to your choice and leftover chicken can also be added to make it more filling and healthy. So don't wait just give it a try and have a cheesy warm feeling of fine gratification. Enjoy Cheesy Noodles.

Cheesy Noodles

Ingredients

• 1 pack instant noodles
• 1 cup mixed vegetable ( broccoli, peas and carrots cube) little blanched
• 1 tsp crushed garlic
• 1/2 tsp seasoning powder (optional)-
• 1 tsp tomato sauce (optional)
• 1 tsp oil
• 2 tbsp cheese chopped or grated
• 1 tsp lemon juice
• 1 tbsp onion finely chopped
• to taste salt and pepper

Cooking Directions

1. Boil the noodles as per package instruction. Drain and keep aside. In meantime heat oil in a pan. Add crushed garlic. Stir then add the balanced vegetable stir fry for few minutes. Add seasoning powder. Mix well Then add the boiled noodles. Add salt and pepper if needed. Add lemon juice. Mix well. Put off the flame. Add chopped cheese. Serve hot cheesy noodles with tomato sauce and finely chopped onions. Relish this absolutely delightful cheesy noodles.

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Coconut Flavored Vegetable Rice With Parsley Cheesy Tomato Tofu

Friends sorry due to some other works I can't post regularly in this blog of mine and can't make time to visit yours too but hopefully I will be come out with something more exciting for you all in coming days. Till then eat healthy be healthy and have fun be happy .....with you always your friend.
Today's dish is bit innovative but simple and flavorful and complete whole meal ...if you love the mix and match of Asian and Western flavor  you will definitely like this combo of  Coconut Flavored Vegetable Rice With Parsley Cheesy Tomato Tofu.

Coconut Flavored Vegetable Rice With Parsley Cheesy Tomato Tofu

Ingredients

• 1 cup uncooked rice
• 1 cup coconut milk
• 2 to 3 cups water
• 1/4 cup mixed vegetables finely chopped ( carrot, cabbage, beans)
• 10 cashew nut
• 8 raisin
• 1/2 tsp chopped ginger
• 1 1/2 tsp vegetable oil
• 1/2 tsp sugar ( optional)
• to taste salt and pepper
•  For Parsley Cheesy Tomato Paneer
• 10  tofu/ paneer ( Indian cottage cheese) small bit size cube
• 1 tomato
• 1/2 green bell pepper chopped
• 1 cheese cube
• 1 tbsp lemon juice
• 1 tsp mustard sauce
• 1/2 tsp paprika powder (optional)
• handful parsley chopped
• 1/2 tsp sugar/ sugar substitute (optional)
• 2 tsp vegetable oil
• to taste salt and pepper

Cooking Directions

1. Mix water and coconut milk and put the rice on it to cook. when the rice is cooked strain and keep aside. Heat oil in pan. Add ginger and cashew raisin. Fry then add the mixed vegetable. Toss and stir for few minutes. Then add the cooked rice. Mix well.
2. Adjust seasoning and coconut flavored vegetable rice is ready.
3. For Parsley Cheesy Tomato Tofu
4. In your mixer take tomato and green bell pepper with it add mustard sauce, paprika powder, sugar ( if using) and make a fine paste. Now in a pan heat oil add chopped parsley, stir and cook. Now add the paste. Stir and cook till little dry now add the tofu/ paneer cube and grated cheese. Mix well. Wait till the cheese is completely melted. Put off the flame. Add lemon juice and mix well. Serve with coconut flavored vegetable rice. A yummy comfy meal is ready. Let me know how you like it.

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Pepper n Baby Corn in Lemon Sauce

Temperature in my town is raising and it’s too hot and so I look for dishes which are light yet delicious and give you a very fresh feeling . Pepper and corn are two favorite ingredients of mine and in a summer day what can be more refreshing than lemon. So when all go together something delicious is about to happen so here comes for you an awesome summer dish pepper and baby corn in lemon sauce.


  Pepper n Baby Corn in Lemon Sauce

Ingredients
1 cup baby corn cut into bite size blanched
1 green bell pepper  cut into thin strips
1 tomato skinned seeded cut into thin strips 
1 onion chopped
1 tsp garlic chopped
½ tsp ginger chopped
1 tsp chilly garlic sauce 
1 tsp lemon rind
1 to 2 tbsp lemon juice
1 ½ cup chicken stock/ vegetable stock/ water
½ tsp sugar (optional)
1 tbsp  sesame oil
to taste salt and pepper

Cooking Direction
Heat sesame oil then add the chopped garlic. Stir for 2 sec then add the onion and ginger. Stir for another 2 to 3 sec. Then add the chopped green bell pepper and blanched baby corn. Stir and cook for a minute. Add the chicken stock or whatever you are using or handy to you. Let it boil for a minute. Then add chilly garlic sauce, salt, pepper and sugar( if using). Cook for another few second then mix cornflour with water and add to the gravy. Cook for another minute or two.When the gravy starts to thicken add lemon rinds and lemon juice. Put off the flame. Cover and give 5 to 6 minutes standing time so that the flavor of lemon get well mixed in the sauce. Serve hot with bread rolls.

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Spicy Cheesy Baby Potatoes

I am a little health freak but sometimes when it comes to eating baby potatoes I can’t stop my carving. Though known for long as devils food recently it is blessed with a study which says that new potatoes has only 26 calories and is packed with nutrients. This is a key to lasting weight loss as eating potato will keep you feel full for longer says Dr. Jacquie Lavin, an eminent doctor for Slimming World. As potato is complex carbohydrate it is good during hunger pangs and thus control eating binge.Potatoes are also rich source of Vitamin B, folate and minerals such as potassium  magnesium and iron. Potatoes are underground tuber, meaning they store all the vitamins and minerals needed for growing new potato in spring.Norwich Food Research Institute have found that potatoes have some blood pressure lowering molecules called kukoamines. The Agricultural Research Service in Navarre, America has identified 60 different kinds of phyto chemicals and vitamins in potato skins.Many of these are flavnoinds, which protect against cardiovascular disease by lowering the levels of bad cholesterol and keeping arteries fat free. When I get to know so much about this baby delights I can’t stop myself to make an awesome dish which is easy yet tasty. I keep the skin on to get the full benefit. Pair spicy cheesy baby potatoes with smoked salmon or chicken or have it just like a snacks. I hope that you all will like it.

Spicy Cheesy Baby Potatoes

Ingredients

• 10 to 12 baby potatoes ( boiled)
• 1 tsp  butter/ olive oil
• 1tsp grated garlic
• 3 tbsp grated cheese
• 1 tbsp lemon juice
• 1/4 tsp paprika powder
• 1 tsp salt
• 1 tsp chopped parsley

Cooking Directions

1. Heat butter or oil whatever you are using in a skillet. Add garlic and fry till you get the fried smell, then add the baby potatoes. Add salt and paprika ( if paprika is too hot then you can go with black pepper). Now stir fry the baby potatoes till the skin is crispy. Now add grated cheese. Mix well. Finish it off with a good dash of lemon juice and chopped parsley.

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Cream Of Pea Soup

Cream of pea soup is a very yummy comfy soup during winter months.I was watching a cookery show where Chef Sanjeev Kapoor one of the most well known celebrity chef from India was showing this soup.It looks scrumptious so I take no time to make it.I improvised the recipe by adding fresh cream and dried basil as the fresh is not available to me  but truly speaking it taste awesome. Fresh green peas is also good for health as it's low in fat and full of protein, fiber and micronutrients. Help in anti-aging, strengthen immune system and  full of energy. So for me cream of pea is one I love any time and I am sure if you try once it will soon be in your fav list. Give a try and let me know.

Cream Of Pea Soup

Ingredients

• 1 cup fresh green peas
• 1 onion sliced
• 1tsp basil ( fresh or dried)
• 1 cup milk
• 1/2 cup vegetable stock
• 2tbsp fresh cream
• 1tsp olive oil/ butter
• 1/4 tsp sugar (optional)
• to taste salt and pepper

Cooking Directions

1. Heat olive oil or butter whatever you are using. Now add chopped sliced onion and fry until translucent. Add fresh green peas . Stir for a minute. Add salt pepper and basil and vegetable stock. Let it come to boil. Put off the flame. Take it in a bowl and keep aside for 10 to 15 minutes until it comes to room temperature. Now put the whole thing into your blender and make a fine smooth paste. Put a sauce pan on heat then pour the green peas mixture. Add a cup of milk and let it boil for 2 minutes . You can add more milk if you want a little less thick consistency. Adjust seasoning. Now add fresh cream mix and put off the flame. Serve hot with your favorite bread croutons.

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Healthy Winter Vegetable Bowl

 This festive season midst of cream loaded cakes and yummy chocolaty cookies if you want to give your sweet tooth a little rest then this delicious healthy winter vegetable bowl can be a fresh and healthy choice. Mushroom added in this recipe make it more healthy as it is good source of Vitamin D and iron and the best part is the calorie count is very low. Easy and quick to make healthy winter vegetable bowl is good way to stay in shape.

Healthy Winter Vegetable Bowl

Ingredients

• 3 cup coarsely chopped cabbage ( slightly blanched )
• 2 cup carrot sliced (slightly blanched )
• 1 cup white button mushroom cut into halved
• 1 cup green peas
• 1 cup green bell pepper
• 1tbsp tomato sauce
• 1tbsp chilly sauce (optional)
• 1/2 tbsp soy sauce
• 1 tsp whole cumin
• 1tsp finely chopped garlic
• 2 tbsp olive oil
• 1/8 tsp sugar (optional)
• 1/2 tsp butter/ diet butter
• 1 tbsp lemon juice and orange juice each
• to taste salt and pepper

Cooking Directions

1. Heat oil in a pan . Give whole cumin and chopped garlic. When the cumin start to crackle then add the blanched carrots, green peas, green bell pepper, and mushroom. Toss the veggies in high flame. Then add the cabbage. Toss on high flame. Then add all the sauces one after another. Then add salt , sugar and pepper.Give few good toss. Add butter and lemon and orange juice. You can skip one of the lemon juice or orange juice. You can add more of this juices according to your taste. Put off the flame and serve hot. You can have this with your favorite bread roll or just as it is .

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Broccoli with Lemon Garlic Sauce

If you want to stay healthy during this festive months you have to choose something light and healthy in between those hefty festive meals . Broccoli with lemon garlic sauce can be a good choice. This colorful dish will give you a fresh and healthy feeling and it taste awesome. As you know I love to do something which is super easy and taste delicious so this is one of my fav type. Garlic used in this recipe has immune boosting benefits containing allicin, can effectively prevent and cure colds. On the other hand winter veggie broccoli is a great source of vitamins K, A, and C, in addition to fiber, potassium, folate, and lutein. I am sure you will enjoy this delicious healthy dish broccoli with lemon garlic sauce.

Broccoli with Lemon Garlic Sauce

Ingredients

• 1 large broccoli
• 1/2 cup carrots chunks
• 1 1/2 tsp chopped garlic
• 1/2 cup chicken stock
• 11/2 tsp corn starch
• 2 pinch sugar
• 1tbsp olive oil/ butter
• 1tsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Trim broccoli and cut into florets. Wash and pat dry and set aside. Heat oil or butter whatever you are using. Now add the chopped garlic. Saute, when you get the smell of garlic add the the broccoli florets and carrots chunks. Give few good toss and then add chicken stock, sugar, salt and pepper. Lower the heat from high to medium low. Cover and cook till broccoli and carrots are little tender but crisp. Mix corn flour with little water or stock add to the broccoli and wait till it is almost dry. Add lemon juice and toss. Serve immediately.

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Pumpkin Salad with NuNatural’s Orange Lemon Vinaigrette

Festive time starts two weeks back in my part and this will go on for the coming full months and then start the cake and cookie time for Christmas and New Year. Festive months mean lot of sweets and all other foods that will do no good but add on few calories. Fortunately this year I am total stress free as NuNatural send me a box full of the company’s stevia liquids and powders. I was not very familiar with stevia as I use honey as organic substitute of white sugar. But then I came to know that stevia also known as sugar leaf or sweet leaf is a herb, a natural sweetener from South America and it has been used for 1,400 years. The best part of stevia is its 100% natural and has zero calories. While other sweeteners have slight impact on blood sugar and insulin stevia does not. So it’s great for people with insulin sensitivity. As soon as I get the box I start using the NuNatural white stevia powder in my cup of tea and fruit juices. NuNatural rocks, it taste great with no unpleasant after taste and you couldn’t tell that it is stevia instead of sugar. Orange and Lemon are my favorite flavors and I love to play with them so when I get the NuNatural alcohol free pure liquid orange and lemon bottle, I can’t stop to try my hand to make a delicious salad with pumpkin, appropriate for the Halloween season. This is a very simple but awesome flavorful salad and all this deliciousness and flavor are gift from NuNatural. I am very thankful to them for sending this gift box which has one more magical product PreSweet Tagtose. It will turn all those sinful delights into delicious blessings to remember by my friends who stay miles away from desserts for high calorie intake. For now I am sharing the pumpkin salad recipe with NuNatural orange lemon vinaigrette I hope you all will like it.

Pumpkin Salad with NuNatural's Orange Lemon Vinaigrette

Ingredients

• 1/2 pumpkin cut into bite size triangles
• 1 bunch baby spinach leaves
• 1 dropper NuNatural Lemon Nustevia or to taste
• 1 dropper NuNatural Orange Nustevia or to taste
• 11/2 tbsp lemon juice
• 1/2 tsp or to taste black salt
• 1/8 tsp or to taste white pepper powder
• 2tbsp olive oil
• 1 red onion finely sliced
• handful lightly toasted cashew and almond sliced

Cooking Directions

1. Put the pumkin on a flat baking tray, drizzle with some oil and season with salt and pepper bake in a 180c oven for 15 minutes or when it is just tender but not brown. Set aside to cool to room temparature.
2. Now take a bowl add olive oil, NuNatural orange and lemon stevia ( shake well before using to get the most  brilliant flavor), lemon juice, black salt and white pepper powder. Mix well.
3. Scatter baby spinach leaves on a platter, scatter the pumpkin and onions and nuts. Drizzle NuNatural's orange lemon vinaigrette over it and toss a bit. Serve.

                       Happy Halloween to all my friends!

Be Happy And Stay Healthy.





Disclosure: The good people at NuNaturals let me sample these products free of charge.

Warm Chickpeas Salad

Warm chick peas salad is a vey tasty and delicious salad.Chickpeas are high in fibre and protein, and they have a low glycemic index. This powerful combination helps to keep you feeling full and can help control your weight. Chickpeas also help to lower LDL (bad) cholesterol levels, which reduces the risk of heart disease. Warm chickpeas salad can be a good healthy fall recipe for you to try.

Warm Chickpea Salad

Ingredients

• 2 can chickpeas/ garbanzo beans
• 1 cucumber, peeled, and diced
• 1 tomatoes, seeded and diced
• 1 red onion sliced
• 1/3 cup parsley chopped
• 1tbsp garlic paste
• 1tbsp cumin powder roasted
• 4 tbsp lemon juice
• 2 tbsp green onion chopped
• 10 to 12 black grapes halved
• 2 tbsp olive oil
• 2 pinch sugar
• 1/2tsp black salt
• Salt and freshly ground pepper to taste

Cooking Directions

1. Heat oil in a pan .
2. Add sugar and garlic paste.
3. Stir for few second when you will get the fried smell of garlic then drain the chickpeas and add it. Fry till you see the chickpeas are warm and glazed. Seasoned with salt and pepper. Now add the onion, tomato, cucumber. Mix well and put off the flame now add black grapes, green onions, lemon juice, and roasted cumin powder, black salt chopped parsley. Mix well. Garnish with few fresh sprigs of parsley.Serve warm.

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Yummy Tofu with Beetroot

Tofu with beet root is not only a delicious dish but its luminous color is very appetizing because a friend chef of mine said once that before putting the food into our mouth and tasting it. We first have it with our eyes. There are few such dishes looking at them you get the vibes of goodness and health. Beetroot is superstore house of Vitamin C and iron and the root. The beta cyanin in beetroot can help detox your liver, it have a knock on effect for our blood stream and help the body to eliminate toxin and potentially preventing the buildup of fatty deposits. Tofu on the other hand is low in fat, calories and cholesterol. It is an excellent source of high quality protein from non meat foods. Tofu is also rich in calcium and good source of Vitamin B. So tofu with beetroot is not only a yummy dish, but a pack of healthy goodness.



Ingredients:

Beet root    3 cut into thick strips (blanched)
Tofu      6 to 8 cut into thick strips
Green peas   hand full (blanched)
Garlic paste    ½ tsp
Coconut powder   1tsp
Peanut powder      2tsp
Basil and oregano ½ tsp
Lemon juice  2 tsp
Olive oil    2tsp
Salt  and pepper  to taste

Procedure:Take a non stick pan and heat 1tsp of oil. Then slightly fry the tofu and keep aside. Now heat another teaspoon of oil then add the garlic paste. Now add the beet root toss for a minute. Then add green peas, tofu, coconut powder, peanut powder, basil, oregano salt and pepper. Toss and mix well. Then add lemon juice and mix well. Put off the flame and have yummy tofu beetroot with bread rolls.

Sending this to EP Series-Herb & Spices" ~ "Ginger& Pepper Powder"

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Honey And Mustard Glazed Carrot

I was looking for an easy side dish and I found one that is healthy soothing and goes perfectly with my taste. Honey and mustard glazed carrot goes well with pork chops but I take grilled lamb chops with it some mashed potato and garlic croutons. Sound a bit crazy combo but that’s the way I go, you can try it my way or take this delicious honey mustard glazed carrot in whatever way you like. This dish is just scrumptious.


 Ingredients:

Baby carrot   8 to 10
Honey   1tbsp
Mustard paste   1tbsp
Lime juice  1tsp
Butter/ canola oil  1tbsp
Salt and pepper to taste
Parsley finely chopped 1tsp
Grated cheese   1 tsp

Procedure:Take a all the peeled carrot in a pan filled with water and then boil the carrot till they are fork tender. Now strain all the water. In a bowl mix honey and mustard, salt and pepper. Heat oil or butter in a pan then add the carrot and then the honey mustard mixture. Toss and cook till they are well coated. Put off the flame and sprinkle lime juice, chopped parsley and grated cheese. I am sure you will love the taste of honey and mustard glazed carrots.


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Mixed Vegetable With Toasted Sesame Seeds

Mixed vegetable salads are always my favorite as they are eye appealing, loaded with nutrients and good to eat. When you are making a healthy diet choice such recipes are keepers. So today I am sharing with you a very easy quick to make mixed vegetable but twist of the recipe is sesame seed which not only add a unique taste and flavor to this dish but it is good source of copper magnesium and calcium. In this dish I didn’t use regular salt go through the recipe to know the hidden secret and I bet you will find mixed vegetable with toasted sesame seeds awesomely delicious.


Ingredients:

Blanched Carrot   ½ cup chunks
Blanched Beet root  ½ cup chunks
Green bell pepper ¼ cup chunks
Baby corn   ½  cup chunks size pieces
Onion   1  cut into flakes
Toasted sesame seed  3 tbsp
Lemon juice   11/2 tbsp
Canola oil   1 tbsp
Freshly cracked black pepper  to taste
Black salt  to taste

Procedure:
Heat oil in a pan then add onion flakes then add the blanched vegetables and baby corn. Toss for few minutes adding black salt and pepper. I am using black salt instead of regular salt because it gives tickling taste when added with lemon juice. Add lemon juice and toasted sesame seeds. Toss and put off the flame. You can it as salad or take some garlic bread rolls with it and enjoy these colorful delicious have mixed vegetable with toasted sesame seeds.

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Stir Fried Vegetables

Stir fried vegetables with some hot garlic bread  is one of my favorite. To make simple stir fried vegetable is not always that easy but today I am sharing with you one that is too simple and extremely delicious and quick to make. In this dish I use lots of broccoli and carrots as they both are very good for health. Carrot infuse good nutrition and flavor in your diet as it helps to reduce cholesterol and good source of vitamin A. Broccoli on the other hand is a versatile vegetable loaded with down home goodness and super nutrients, good for bone health, nervous system and rich in fiber. I am sure you will love the healthy combo in my stir fried vegetable dish.


Ingredients:
Onion 2 big cut in to chunks
Broccoli 1 cut into florets
Carrots 2 cut into chunks
Garlic 2 cloves chopped
Green peas ½ cup
Chicken seasoning 1
Salt and pepper to taste
Canola oil 2 to 3 tbsp

For stir fry sauce
Tomato sauce 1 tbsp
Chilly garlic sauce 1tbsp or to taste
Mustard sauce 1 tsp
Soy sauce  1/2 tsp
Lemon juice 1tbsp
Brown sugar ½ tsp

Procedure:
Take a small bowl and mix all the sauces , sugar and lemon juice. Mix in such a way so that sugar completely dissolves. Adjust these flavors to suit your taste. Now heat oil in a pan add chopped garlic sauté then add the onion and sauté for a minute till they get little transparent. Add carrots and broccoli and green peas. Sprinkle the chicken seasoning. Toss and cook for a minute then add the stir fry sauce. Toss and cook in such a way so that the veggies get well coated with the sauce but the veggies retain it crispiness. Adjust seasoning. Now put off the flame, if you want you can add little fresh lemon juice at the end and finish off. Have this yummy stir fried vegetable with garlic bread or any bread roll of your choice. Enjoy this delicious healthy guilt free treat stir fried vegetable.

Submitting this recipe to my friend Dr.Sameena Prathap's Carrot recipes.

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Beetroot Soup

Beet root is one of my favorite veggie, I love it because of its vibrant color and various health benefit. Other day I visited my friend Parsley Sage blog and saw a wonderful red color beetroot soup. I can’t resist making my version of beet root soup the very next day and telling you it comes out great. A warm comfy beetroot soup in winter evening sitting on a cozy sofa listening to my favorite songs is just….. too heavenly.

Ingredients:

Beetroot grated 1 cup
Garlic clove    1 chopped
Roasted cumin and coriander powder  ½  tsp
Butter ½  tbsp
Vegetable stock   3 cup
Sour cream  1 dollop
Fresh cilantro chopped
Corn flour ½ tsp (optional)
Sugar   a pinch
Salt and pepper  to taste

Procedure:
In a pan heat butter, add chopped garlic. Saute and then add grated beetroot. Stir and then add vegetable stock. Let it boil and cook it for 7 to 8 minutes then add salt, sugar, pepper and roasted spice mix. Mix well, if you want your soup a bit thick then mix corn flour with little water and add it to the soup and cook for another minute. Put off the flame. Serve hot with dollop of sour cream and few chopped cilantro. Your warm comfy beetroot soup is ready. The mild flavor of garlic when mingle with roasted cumin and coriander powder it taste awesome. I hope you will love this beetroot soup.

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Buttered Peas With Chicken Chunks

Winter means lots of fresh veggies in the farmers market and one of my favorite is sweet fresh peas. The other day when I visited the market I can’t resist buying a large lot of fresh peas. Now the game begins after I buy the lot I could not found out any suitable recipe. Then one of my favorite chef came into my thoughts and she helped me ……. Guess who? Its Julia …..our Julia Child. This recipe is inspired from her buttered peas from her book the Art of French Cooking.
I just add chicken chunks with this recipe and I am telling you when peas and chicken are mixed in such a friendly ambience they work wonder.


Ingredients:

Shelled fresh green peas    2 ½   cups
Chicken cube   ½ cup
Garlic    1 clove 
Sugar   1 tsp
Butter   3 tbsp
Fresh mint leaves 3 tbsp finely chopped
Lemon juice   1 tsp
Kosher salt to taste
Freshly ground pepper to taste

Procedure
First take the chicken chunks and boil with chopped garlic and salt till they are tender. Drain. Now in a pan boil water and drop the peas and cook uncover for 5 minutes until they are almost but not quiet done. Now in a pan take ½ tbsp of butter and roll the boiled chicken chunks in it with a little salt and pepper. Keep aside. Now in that pan roll the peas over moderate heat for a moment so that the moisture evaporates. Then roll them with sugar, salt pepper and butter and cover and cook over low heat for about 6 to 8 minutes, tossing occasionally, till the peas are tender. Now add the chicken chunks adjust seasoning. Put off the flame. Mix freshly chopped mint leaves and lemon juice. Take it in your serving dish and serve hot as soon as possible. I hope you will like my version of buttered peas.

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Herbed Soya Nuggets With Butter Toasted Cashew

Soy nuggets(TVP)which also popular as soy meat or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour. This is also known as textured soy protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes chili, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos. Sometimes I feel like going vegan for a day in such times I use this soy meat or soya nuggets in my dishes and I am telling you it is very good substitute of regular meat. If you try then you too will love it for all those who are new to soy meat and for others who are soy chunks lovers here is my experiment with soy spices and cashew. I am sure you will love these herbed soya nuggets with toasted cashew.


Ingredients:

Soya nuggets  1 Cup
Beet root   ½ cup thick slice blanched
Carrot   ½ cup thick slice and blanched
Green bell pepper  ½ cup sliced
Butter/ Olive oil  2 1/2  tsp
Garlic chopped  ½  tsp
Oregano   ¼ tsp
Basil     ¼  tsp
Tomato sauce 1 tsp
Chilly garlic sauce 1tsp or to taste( optional)
Cashew nuts  ¼ cup
Salt and pepper  to taste 

Procedure:
Soak soya nuggets in warm water with salt for at least half an hour. First in a pan take ½ tsp of butter and toast the cashew, if you are health conscious then you can dry roast the nuts and keep aside. Now in that pan take 1 tsp of butter or olive oil and then add the drained and squeezed soya nuggets now fry for a minute with a pinch of salt and pepper for a minute then keep aside in bowl. Now in that pan give rest of the butter then add chopped garlic stir for few second then add all the vegetable toss add all the sauces , basil, oregano and fried soya nuggets adjust seasoning and toss all the ingredients well. At last add butter toasted cashew mix and serve hot with corn tortillas or tacos or simple flat bread with onion rings. I am sure you will love the taste of this herbed soya nugget with butter toasted cashew.
Give it a try and let me know how you like it.

Be Happy And Stay Healthy.

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Pumpkin And Shrimp Soup For Halloween

A very very happy Halloween to you all. When its Halloween it means loads of pumpkin in your kitchen counter. So today I thought to share a delicious, healthy pumpkin soup with shrimp. The combination of pumpkin and shrimp may seem unusual but this can be a surprisingly, delicious, fantastic fall soup which everyone can enjoy. Pumpkin soup with shrimp is easy, simple and very quick to make. So taste this wonderful soup and let me know how you arrange your Halloween party where terror turned into a treat!


Ingredients

Pumpkin puree 1 cup
Chicken  stock   2 cups
Shrimp    6 to 8
Garlic   1 tsp chopped
Butter/diet butter   1tsp
Sugar  a pinch
Corn starch  1tsp (optional)
Salt and pepper to taste

Procedure
First wash and devein the shrimp and marinate it with little lemon juice and pinch of salt. Now in a pan heat butter add chopped garlic and the shrimp stir for a minute then add pumpkin puree and chicken stock (you can use plain water if you want) let it boil for 5 to 6 minutes. Then add sugar, salt and pepper. Mix well. If you want thick consistency of your pumpkin soup then mix cornstarch with two table spoon of water and add it to the soup. Boil it for another minute or two you will get your desired consistency a thick yummy soup. You can make it richer by adding fresh cream but my waist line will not permit me to be that liberal so I leave that creamy part and have this wonderfully delicious pumpkin shrimp soup with warm crusty bread and believe me its yuuuuuumy!

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Tofu Bell Pepper Curry With Chopped Pistachio

Fist of all I want to wish you all A Very Happy Belated Diwali. I was busy in the entire festival hustle bustle so all my post delayed.
I am sharing today a very delicious recipe which I make this Diwali. In the day of Diwali we don’t eat any non veg items even onion and garlic are not allowed in the dish. So I make a simple curry with little spices but the twist of this simple yet elegant recipe is when you add generous amount of chopped pistachio. I hope you all will enjoy Tofu bell pepper curry with chopped pistachio.



Ingredients:

Tofu/ Paneer cube   1 cup
Bell pepper cube   1 cup
Tomato cubed     ½ cup
Tomato puree      ¼  cup
Potato cubed        ½ cup
Cayenne powder ½ tsp (optional)
Sugar   ½ tsp
Fenugreek seed  ¼ tsp
Carom seed /Ajwain  ¼ tsp
Asafetida/hing  ¼ tsp
Oil    3 tbsp
Pistachio  4 tbsp chopped 
Salt and pepper   to taste 

Procedure:
Heat oil in a pan. Add fenugreek seed and carom seed when they start to splutter add the cubed potato and stir until the potato are cooked and fried a little bit. Then add the tomato cube and bell pepper cube and the tomato puree, asafetida, cayenne powder (if using), pepper, sugar and salt and stir and cook for few minutes. Add a cup of water and let it boil for another 4 to 5 minutes on high flame while it is boiling add cubed tofu. The gravy will be almost dry then add chopped pistachio (if you are not that calorie conscious then you can slightly toast this chopped pistachio on butter and use it). Don’t use all the pistachio, keep some for garnish and your tofu bell pepper curry is ready. Have it with bread rolls or naan paratha or simple flat breads. Tofu bell pepper curry has a very unique flavor and a very pleasing and smooth taste. I am sure you will love this taste.

Sending this recipe to Ammaji's Recipe blog event Cooking without Onion And Garlic

Be Happy And Stay Healthy.

Delicious Tomato Poppy Delight

I am celebrating Valentine’s day food festival in my blog. I am inviting all my blogging friends to  submit your guest post about your favorite Valentine’s Day recipe and I will post it to my blog. For the full month of February we will all celebrate the season of love in my blog. Love is the miracle cure and now science too have proved that when you are in love you produce" love hormone" Oxytocin which act as stress buster,increases immunity to repair, heal, and restore faster,faster wound healing,lowers blood pressure,protects against heart disease, reduces cravings and addictions, eases depression. So be in love. Today I will share a crazy love story with you hope you will like it!
Tomato and Poppy was good friend since child hood. As they grow up childhood friendship turned into unspoken love. Now tomato has to go to earn his living in a different city. Young handsome fresh tough tomato was everyone’s favorite and he was Mr. Charming for every party whether it be lunch or dinner. In this unknown city a sweet little black girl Nigella fall in love with Tomato. A party charmer Tomato never knew he will soon be under a critical situation where he has to choose between his child hood love Poppy and this new innocent love Nigella. But hard time came soon and the situation of sharp knife cut Tomato into pieces. Where Poppy on the other city was nurturing her good soul and day by day she is turning into a smooth paste of love and kindness. Nigella understood that Tomato was never meant for her so she talked with hot and happening rock star friend of her Green chili and told they only can spice up this love story and bring it to a happy ending with their other two friends Salt and Oil. So all of the four conspire to bring them together. They ask frying pan and her lid if they are willing to participate in this heart winning play or not. They agreed graciously. Nigella called Tomato and Poppy to take the final decision. Now it’s time for the climax and to put the stage on fire. Oil dripped into the pan it’s hot and Nigella knew yes it is the perfect time to plunge in. So Nigella plunged into hot oil. And Green chilly also slipped in. Poppy thought Nigella is committing suicide and couldn’t stay back and she too jumped. She try to bring back Nigella but after a minute roaming in the hot Oil she could not do so now she started screaming and asked Tomato for help. Tomato was talking with Salt nearby and when they saw situation is getting out of hand they jumped into the hot oil. Now it’s the work of the lid to give this romance a final touch. So she stayed there for a few minutes, haha… you can put all your fancy imagination of what happened within but when lid was off we saw Tomato and Poppy mingle together as made for each other couple and Nigella and Green chilly was smiling all around where as Oil and Salt was happy within to bring two beloved together. This is the delicious love story of Tomato And Poppy.
If it seems hard to find the recipe from this crazy love story then note the ingredients and procedure.
Ingredients:

Tough tomatoes   2 big chopped
Poppy seed paste  2 heaping table spoon
Nigella sativa    1/8 tea spoon
Green chilly      1 chopped
Salt              to taste
Vegetable Oil     11/2 table spoon

Procedure:
Heat oil in a pan . Then add the nigella sativa and choppped green chilly . As they splutter add the poppy paste stir for a few second carefully so that you don't burn the mixture. Now add chopped tomatoes and salt. Stir and cover the lid let it cook for five minutes in slow flame. Now take off the lid and stir until all the juices dried up and oil comes out. This delicious tangy tomato poppy go well with steamed rice or bread roll or if in hurry you can use it for your sandwich stuffing. I hope you will love this recipe.
I have created A Valentine’s day special page for squidoo name – Let the reason be love. I hope you will love the page. I am waiting for your views and special recipes.
Be Happy And Stay Healthy.
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