Category Archives: Salad

Saving The World 1 Cabbage At A Time

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While the country is celebrating the Labor Day weekend and grilling in their backyard. I am busy finding healthier options to reduce the 10 Pounds of extra weight I have so generously received unto myself.

I grew up learning the phrase “Eat And Be Merry, For Tomorrow Is Another Day To Eat”, and the person who taught me that (You Know Who You Are!!)….dint say anything about putting on any weight. It was repeated at every toast and with every host, the words ringing in my head.

” Eat Today, Eat Tomorrow, Eat Everyday…”

So this weekend while everybody is busy grilling and flavoring their meat, I have decided that I am going to spend time and find a healthier vegan alternate. My Food of Choice is the infamous cancer preventing and cholesterol lowering cabbage, who would have known sautéing a little cabbage could have so many healthy benefits. It has been proved in a number of studies that raw or short cooked cabbage has the ability to prevent bladder, colon and prostrate cancers. People at risk might want to include this vegetable in their diet 3-4 times a week.

I like my cabbage a little crunchy and without too many spices, below is my easy 10 minute recipe.

Ingredients:-
– Cabbage – 1/2 thinly sliced
– Jeera /Cumin Seeds – 1 Tsp.
– Rye/Mustard Seeds – 1 Tsp.
– Fresh Curry Leaves – 1 Stalk
– Green Chili – 1 Sliced
– Oil – 2 Tsp.
– Salt – To Taste

Method:-
– Heat oil in a pan, (make sure the oil is hot).
– Add mustard seeds, cumin seeds and green chili, sauté for a few minutes.
– Next, add the curry leaves.
– Finally add the cabbage and sauté it in a wok on a high flame.
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– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.

Bharelu Baingan – Stuffed Eggplant

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While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.

This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.

Ingredients:-

Small Eggplants
Brinjal
1 Tbsp. Fennel seeds
Fennel Seeds
2 Tbsp. Coriander/Dhana Seeds
Crushed Dhania
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
Salt

Method

– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
Cut Brinjal
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
frying the masala
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.
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Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.

Kheema Chawal

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Eaten hot on a cold rainy day, kheema is essentially an important element to many other recipes but tastes just as good eaten plain. Kheema also known as minced meat, is a traditional south Asian dish that can be prepared in a large range of varieties with any type of meat (chicken, mutton, beef). This dish can be eaten as is with yellow rice, bread, roti, paratha’s or even noodles and pasta.

The most important part of preparing kheema is washing the meat. I usually put all my kheema in a netted utensil/ strainer and wash it under warm water till the kheema washes out clean and without any blood. I know of so many people who don’t wash their Kheema but I think it’s really unhealthy to not do so, washing the kheema also prevents lumps from forming while cooking.

Ingredients For Kheema

1 lb. Minced meat (Chicken – Mutton – Beef)
2 pcs. Bay leaves
3-4 Cloves
2 pcs. Cinnamon sticks
4-5 Whole pepper corns
1 tsp. Kashmiri chili powder
3/4 Tsp. Ginger garlic paste
2 Green chili’s washed and slit in the center
1/2 Cup tomato puree or ketchup
3 Tbs. Lal Masala
2 Medium sized onions
Salt to taste
Masala box1

Ingredients For Yellow Rice

2 Cups White basmati rice
1/2 tsp. Turmeric powder
Salt to taste

Method For Kheema

-Wash the minced meat in a strainer till the water runs clear of blood
-Fry the onions in 1 tsp. of oil, add the ginger garlic paste and kashmiri chili powder

kheema bhuno

-Next add the Lal Masala and cook for 5 min on a medium flame
-Add the kheema and cook covered for five minutes
-Pour the tomato puree and add green chili’s, stir and cook for another five minutes
-Now add the dry spices – bay leaves, cloves, cinnamon sticks and whole pepper corns and continue cooking the meat for twenty-five minutes stirring occasionally
– Add salt to taste

kheema

Method for Yellow Rice

– Soak 2 cups of white basmati rice in water for 1 hour and wash the rice draining all the starch from the water
– Add the soaked rice to 6 cups of boiling water
– Next add 1/2 tsp. of turmeric powder and salt
– Add a 1/2 tsp. of olive oil to the water and boil covered for 3-4 minutes
– Cook partially covered for another 12- 15 minutes and immediately drain out the excess water
– Allow the yellow rice to cool in a perforated utensil

photo yellow rice

Crazy Finds

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Chocolate Coconut Log –

This one is the only surviving dessert recipe handed down to me from my mom, mainly because it’s the only dessert she ever made.

I think this is the easiest yummiest Chocolate Coconut Log I have ever eaten, they are simple and can be incorporated into a wonderful Coconut Truffle’s,  just roll them up into smaller round one inch shaped balls, next freeze them for four to six hours before dipping them into some melted baking chocolate then refreeze and Voila! you now have truffles.

*Remember chocolate sticks to glassware so use a baking sheet, butter paper or silver foil before placing the chocolate dipped Coconut Truffles onto a plate.

 

The Chocolate Coconut Log

The Chocolate Coconut Log

Ingredients

1- 200 grams finely chopped walnuts

2- 1 Tin Condensed Milk

3- 1 Packet Digestive Biscuits

4- 4 Ginger Biscuits

5- 200 grams desiccated coconut

6- 2 Tablespoon Cocoa Powder

7- 4 Tablespoon Drinking Chocolate

Method

1- Powder ginger and digestive biscuits with the walnuts in a blender

2- Add cocoa powder, drinking chocolate and the desiccated coconut. Mix well

3- Slowly add the condensed milk and make a dough with your hands

4- Roll the dough into a round log and refrigerate for about an hour. ( Do not put it in the freezer)

5- Cut and serve with vanilla or coconut ice-cream.

or Use the Recipe above to make Truffles…

Cinnamon Cheesecake Bundles

Cheesecake Bundle

I like to give myself a pat on the back every time I make these cinnamon bundles. They are so easy to whip up and Oh My God so delish.

Nothing feels better than when the family says WoW after the first bite and then wipes the tray clean. I cook and create only for these simple pleasures.

Do I feel awesome after a great meal laid on the table? Hell yeah! Right until, I realize it is time to do the dishes.

Ingredients

1 box Pillsbury Crescent rolls

Filling

–         8 oz of Philadelphia cream cheese

–         ½ cup of sugar

–         3-4 tbsp of vanilla essence

Topping

–         Cinnamon Powder

–         1/3 cup butter + 3/4th cup sugar melted

–         1 tbsp vanilla essence

Method

Mould singular wedges of dough into a square shape using only your fingers by stretching the dough gently. I like to place them behind cupcake tins; this prevents tearing and allows them to stretch gently.

In a mixing bowl, blend the cream cheese sugar and vanilla. Spoon filling into dough squares and join the four corners creating a pocket. Place dough pockets onto a greased non-stick pan. (I like to use foil or parchment paper).

Blend all the ingredients for the topping and coat each dough pocket with a generous helping.

Bake in the oven at 350 – for 20 – 25 min. Serve HOT.

Love the aroma of sweet cinnamon floating around my house – especially when it is coming out of my own oven.

Mamalicious Monster Cookies

Mamalicious Monster Cookies.

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