The Great VEGA'N VEGETARIAN Project

How To Brew South Indian Filter Coffee

2011-12-07T23:50:00.000-04:00

After a long time, I am back with a post. It is not exactly a recipe but something that is a part of our 'lifestyle'....

For most of us South Indians, the day does not begin until we have our morning cup of coffee. Not just any coffee,it must be a 'filter coffee'

Frothy and piping hot, this coffee rejuvenates us and makes it easier to start the day on an energetic note. Popularly known as Filter Kaapi,it is really an art to prepare.Each family/ household has its own variations and techniques. I have made an attempt to bring my morning cup of coffee here.

Before I go any further let me share a few memories.In my childhood, I was strictly forbidden to drink coffee.Mom wanted me to have milk which I hated.So I was given cocoa based drinks. I would yearn for a sip of coffee and mom seeing my craving would pass me just a couple of sips. I wanted to grow up as quickly as possible just to drink this coffee.Later at a certain stage[around high school age,I think],mom realized that she could not keep me away from this aromatic beverage and would pass me a small mug of coffee sometimes.Now there is no keeping me away from coffee :).

The aroma and flavor of homemade filter kaapi is unique and the instant coffee mixes can come nowhere near the flavor of the fresh decoction.

Let us move on to today's post.....

To prepare this filter Kapi, you need a coffee filter as seen below.It has 2 compartments,One is the base[seen in the right] and the top compartment is the one with holes where the coffee powder and water is allowed to drip into. It gets collected in the bottom compartment.

First see to that all the holes in the top compartment are open. In case a few are blocked use a needle to clear away the clog. Gently warm the top compartment for a couple of minutes...

Put in the ground coffee powder. This powder can be in your preferred ratio.Some coffee powders have higher chicory content, while some are pure coffee.Either way its up to your taste. For the above filter we add around 5 tablespoons of coffee powder.Fit the compartment over the bottom part.

Then lightly press down the powder. This can be done with the plunger like device that comes with the coffee filter vessel or use a small ladle.If the is loosely packed, the decoction will not be thick / flavorful. At the same time do not press it down too hard as the water will not seep into the coffee powder

In a vessel boil water. Pour it along the edge into the comparment with the coffee powder. The reason why it is poured gently is to make sure that the coffee powder layer is not disturbed.

Fill the water to the brim

Cover and let it sit for sometime..

The decocotion is now ready.....

To prepare the perfect cup of Kaapi, one must not heat the milk and the decoction. Here is what must be done.Pour the required quantity of decoction into a tumbler.Yes, a stainless tumbler and not a cermaic / porcelain mug cup. In a vessel heat milk till it is almost boiling. Add sugar and stir to mix. Pour the piping hot milk over the decoction in the tumbler and serve.As you can see this kapi is served in a Davara-Tumbler as it is called.The vessel that holds the tumbler is the Davara.

When served in the Davara-tumbler, the coffee is swished a couple of times between the dawara and tumbler to bring the coffee to the right temperature and make it more frothier.

Note:

Always remember to serve this coffee piping hot and frothy.
The time taken for the decoction to seep varies with the size of the filter used. So it is wise to do this at night so that you wake up to a jar full of fresh decoction.
Play around with the quantity of milk,sugar and decoction till you get the flavor and strength[of coffee] to suit your taste.
In a TV show, it was mentioned that a spoon of sugar sprinkled over the packed coffee powder in step 3 [before adding water] enhances the taste of the coffee.
This coffee tastes best[according to me] if there is hint of bitterness. If it is too sweet, then there is no fun in enjoying this coffee.
To the best taste of filter coffee, roast and grind the coffee beans as and when you want to prepare the decoction. But I do know it is not possible in our busy schedule.To compensate this fact, store the ground coffee powder in the refrigerator and use as needed.
Sometimes a second decoction which is slightly a thinner version is also prepared with the same powder. After the first extract, boiling water is added to fill half the top compartment.The coffee prepared with the second decoction is not as tasty as the one prepared with the first extract.
You can store the decoction in an airtight container in the refrigerator for a couple of days [provided there is no power cut and your refrigerator is in good working condition]
Discard the previous days coffee powder, wash and use the filter to prepare another batch of decoction.

Bon Appetit...

Catch me cooking @ Seduce Your Tastebuds

Shahi Paneer Kofta Masala

2011-09-09T09:16:00.001-04:00

You might have noticed that I have been posting a lot of recipes with Paneer and Tofu. We love them so much that these two appear on our table often.Though I wanted to share some other recipe here, I am posting one of my favorite recipe today which is paneer based . This dish has been praised and savored with the same gusto every time I serve it.

Shahi denotes something rich,creamy and fit for kings. In one word it can be summarized as 'Royal'. Paneer is Indian cottage cheese. Koftas are dumplings. So I guess you would have understood that you are about to be a part of a royal indulgence......

I came up with this recipe a few months ago when I was feeling so bored one afternoon and wanted to cook something different and exotic[That usually happens to me-Boring = go and cook something]. I had to prepare dinner earlier as we had plans to go shopping . A side dish would be the perfect thing to cook ahead and so this dish came up in my mind. It took an hour from start to finish. I had made paneer earlier that day with no idea what to make with it and used it here.

When dinner was served hubby was the first one to taste it and he was literally spell bound. I am not exaggerating here. He loved it so much. Lil angel loved the koftas and MIL made no comments about the gravy. When she came into the kitchen later that night she praised it. She said it was just like the ones served in restaurants and hubby who happened to pass that side peeped in to comment that it tasted better than the restaurant food!!

All those rich and creamy ingredients had worked their magic on the dish and I got praised for it!!!!

I used:

Homemade paneer from ¾ liter milk [ make sure that the whey is completely drained out]
Coarsely ground pistachio nuts – 2 tablespoons
Almonds -10
Khus- khus seeds / Poppy seeds -2 teaspoons
Tomato puree- 1 cup
Onion- 2, sliced
Ginger garlic paste- 1 teaspoon
Cumin seeds -1 teaspoon
Fresh Yogurt -1 cup
Whole spices – cardamom seeds from 2 pods, cloves -2 , cinnamon- a small piece.
Kasuri methi / Dried fenugreek leaves -1 tablespoon
Red chilli powder -1 ½ teaspoons
Coriander powder -1 teaspoon
Cumin powder -1/2 a teaspoon
Salt to taste
Butter -1 tablespoon
Oil to deep fry

1.    Soak khus khus / poppy seeds in the smallest jar of your blender.[It is a lot easier this way than soaking it in a cup and then transferring to the blender jar as half of them get stuck to your finger / spoon / the cup]
2.    Microwave almonds in a cup of water for 2 minutes and when cool remove the skin[and discard] and keep aside[the almonds].
3.    Heat butter in a pan and sauté onion till brown. Cool and grind to a smooth paste.
4.    Grind the almonds along with the soaked khus khus to a fine paste and keep aside.
5.    In a bowl take crumbled paneer and coarsely powdered pistachio and mix well. Make small balls and deep fry in oil till golden brown and keep aside.
6.    Heat a little oil in another pan and add cumin seeds and whole spices.
7.    When the cumin crackles, put in the ginger garlic paste and onion paste. Cook for a minute.
8.    Add the tomato puree, coriander powder, chilli powder, cumin powder, salt and mix well.
9.    Add around ½ a cup of water and bring to boil.
10. Now put in the ground almond-khus-khus[poppy seed] paste and mix well.
11. Simmer for 5 minutes and add the yogurt.
12. Adjust consistency by adding water/ milk.Simmer for 10 minutes.
13. Add the kasuri methi and remove from heat.
14. When you are ready to serve, heat the gravy once again and bring to boil and add the fried koftas.Simmer for a couple of seconds .

Serve with Roti / Chapathi [Griddle cooked Indian flatbreads]

Though the ingredient list and the steps are lengthy, this is a true treat. Served with Chapathi / Roti, every bite is pure bliss.

Bon Appetit...

Catch me cooking @ Seduce Your Tastebuds

Chilli Tofu | Vegan Chilli Paneer

2011-07-16T07:46:00.000-04:00

Chilli chicken and Chilli paneer are quite popular in India but my profound love for tofu made me change the main ingredient here.I am sure this dish will have you craving for more.It's perfect for a party or just as a snack. Serve it as a side dish with fried rice or noodles to make a meal complete.

I used :

Firm tofu - 1 block cut into squares
Capsicum- 1 , small, deseeded and cut into small strips
Soya sauce - 1 teaspoon
Spring onion whites - from 1 bunch, sliced
Ginger - 1" piece, minced
Garlic- 2 large cloves , minced
Chilli powder -1 teaspoon
Corn flour - 2 teaspoons mixed in a few teaspoons of water
Salt to taste
Oil for frying

For batter

Corn flour- 1/2 a cup
Maida / Refined flour - 1 tablespoon
Soya sauce - 1 teaspoon
Salt [ Skip this if the soya sauce is salty]

For seasoning

Spring onion greens , chopped [You can also use finely chopped coriander leaves]

Take the ingredients for batter in a bowl and mix well.
Add water little by little and make a smooth batter of coating consistency.
Heat oil for frying.When it is hot, simmer.
Dip the tofu pieces one by one in the prepared batter and deep fry till golden brown. Drain on absorbent paper and keep aside.
In another pan, heat a little oil and saute spring onion whites, garlic and ginger.
After a minute add the capsicum and saute for another minute.
Put in soya sauce , chilli powder , fried tofu pieces, cornflour mixed in water and salt if required.
Mix well and simmer for a couple of minutes for the flavors to blend.Sprinkle a little water if the mixture is too dry. If it is watery cook uncovered for a few minutes till the mixture thickens.
Remove from heat and serve hot garnished with spring onion greens / Coriander leaves

Bon appetit...

Catch me cooking @ Seduce Your Tastebuds

Sugarcane Juice Sorbet

2011-06-11T08:50:00.001-04:00

After a long gap, I am back with one of our favorite recipes. A cooler to quench the summer heat.Fresh juices are our saviors when its very hot outside.But sugarcane juice is not amongst Lil Angel's favorites list . She finds it too sweet. Her tolerable level is just a couple of sips and not more. We on the other hand love this so much that we don't mind gulping down a couple of cups at a time.

I wanted her to relish this juice too.Sugarcane juice has a number of health benefits apart from the fact that is very delicious.

It is an instant source of energy.
It has anti oxidant properties
It promotes the clear flow of urine and helpful in avoiding kidney stones.
Sugarcane juice is given in the treatment of jaundice

Apart from this it is really refreshing to have a cup of sugarcane juice when the summer heat is killing us.

Since she does not prefer the juice as it is,I wanted Lil one to enjoy it in a different form and thus was born this sorbet. In India, when the sugarcane juice is expressed, lime / lemon is kept between the sugarcane. The combo of lime and sugarcane is really refreshing. Here in China, sugarcane juice is expressed as such without any addition. I got this sugarcane juice [freshly expressed] ,came home and added ginger powder and lemon juice to taste. Then made it into sorbet. Lil Angel loved this!

I used :

Sugarcane juice - 300ml
Ginger powder- 1/2 a teaspoon
Lemon juice- 1 teaspoon

Mix all the ingredients together .
Put it into a freezer proof container and freeze till set.
Around 10-15 minutes before serving, remove from freezer, scrape with a fork and serve in individual cups.

Note :

You can adjust the quantity of ginger powder and lemon juice to suit your taste.

Bon Appetit...

Catch me cooking @ SeduceYour Tastebuds

Squash, Mushroom & Chick Pea Stuffing

2011-05-02T01:40:00.000-04:00

Hi fellow bloggers, it has been a while since I posted, but I intend to post more regularly. Welcome to those who joined us since my last post. I wanted to share a variation of a vegetarian stuffing I saw in the Christmas edition of woman&home magazine. Theirs called for squash, goat cheese & cannellini beans - which I did not have, but I did have chick peas. So here's what you need:

Ingredients

1 small butternut squash
Fresh herbs (4 sprigs thyme, 6 basil leaves, spring onions)
1 large pod garlic

3 tbs olive oil
2 tsp dried italian seasoning (optional)
1 425g can Chick Peas drained & rinsed
8 oz button mushrooms washed & sliced
half small red & green bell pepper

Broccoli florets

Goat cheese crumbled as desired

1. Heat oven at 400 F or gas marked 6. Cut squash and season with fresh herbs and/or dried seasonings, drizzle with olive oil and roast until tender for about 20 mins.

2. Mash the chick peas roughly and add bell pepper and some of the goat cheese. Stir and season additionally if desired.

3. Place mixture in baking pan and top with broccoli florets, remaining goat cheese and a little goat cheese until brown.

(N.b The original recipe called for bread but I left it out because of my allergies, it was a little loose, but it made for a filling lunch.)

What vegetarian stuffing recipes are you making?

Cauliflower Soup

2011-03-23T13:46:00.000-04:00

A creamy,crunchy soup from Tarla Dalal's Healthy Heart Cookbook .A low fat delectable soup that has a wonderful texture and is a little different from the other soups that I usually make.

You need:

Cauliflower,chopped - 2 cups
Onion, finely chopped-1 cup
Low fat milk-2 cups[adjust depending on the consistency you prefer]
Corianderleaves finely chopped-2 tablespoons[The original recipe calls for celery]
Oil-1 teaspoon
Salt and Pepper to taste

1.Heat oil in a pan and saute the onion till they are translucent
2.Add the cauliflower and saute for another 5 minutes,add milk and a cup of water .Bring to a rolling boil.
3.Simmer till the cauliflower is partially cooked.
4.Cool and blend to a rough puree.
5.Return the puree to the pan and bring to boil.Simmer for a couple of minutes.Add salt and pepper.
6.Add coriander leaves and serve hot..

Crunchy Cauliflower Soup

Bon Appetit...

Catch me cooking @ SeduceYour Tastebuds

Spinach Salad, Lime Vanilla Vinaigrette

2011-02-13T00:20:00.003-04:00

Heart Healthy Spinach Salad
Tahitian Lime Vanilla Vinaigrette
Honey Mandarin, Avocado, Roasted Almond

My Citrus Salad Tree - 5 different fruits on one tree:

honey mandarin
tahitian lime
minneola tangelo
valencia orange
late lane navel orange

Tahitian Lime Vanilla Vinaigrette

1/3 c. olive oil
3 T. lime juice
1 t. lime zest
1/2 vanilla bean
1/2 t. sugar
salt & pepper to taste

Scrape the seeds from the vanilla bean pod. Whisk all the ingredients together. Add the pod to the vinaigrette. Let stand at least one hour so the flavors blend. Remove the pod before serving. For best results use a mild tasting olive oil so as not to overpower the fragrant vanilla. If a vanilla bean is not available, substitute 1 t. vanilla extract.

Both the tahitian lime and honey mandarin are from my citrus salad tree.

Marinate the honey mandarin segments in the vinaigrette.

Toss fresh spinach with lime vanilla vinaigrette.
Compose the salad with honey mandarin segments, diced avocado, and roasted almonds.

Lori Lynn

Taste With The Eyes

where the image is meant to titillate and inspire the cook

Fragrant Chilled Soba Noodle Soup

2011-01-16T20:17:00.004-04:00

Chilled Soba Noodle Soup
Fragrant Soy Milk Broth with Ground Sesame, Lemongrass, Ginger, Curry Leaf
Buckwheat Soba Noodle & Chick Pea
Heirloom Tomato, Cucumber, Scallion, Cilantro, Red Jalapeño, Sesame Seed

Lemongrass, Ginger, Curry Leaf

Buckwheat Soba Noodle

As we Angelenos bask in a mid-winter heat wave with temperatures reaching the 80's...we're dining on a cool fragrant heart healthy soup here. Soy milk is infused with lemongrass, ginger, and curry leaf. Ground sesame seeds add a nutty component. The garnishes are bright and refreshing. My friends in the mid-west and north-east may want to remember this recipe for the hot months to come, and those in the Southern Hemisphere and Southern California (for the time being), can enjoy this chilled soup now!

Soup Recipe

Add bruised lemongrass stalks, pieces of peeled ginger, and a handful of fresh curry leaves to 1 qt. of unsweetened organic soy milk. Simmer for about 10 minutes. Remove from heat, cover, and let steep another 45 minutes, then strain the liquid and discard the solids.

Add about 3 T. ground toasted sesame seed to the liquid. Let come to room temperature, add one can of rinsed and drained chick peas and salt to taste. Chill in refrigerator at least one hour. Meanwhile, cook buckwheat soba noodles according to package instructions. Chill noodles too.

Place soba in a bowl. Ladle cool broth and chick peas over and around the noodles.

Garnish with wedges of heirloom tomato, sliced scallion, cucumber, red jalapeño, and cilantro. Finish with a sprinkling of black and white sesame seeds.

Lori Lynn @

Taste With The Eyes

Steamed Fish with Stir Fried Veggies

2010-12-31T14:46:00.010-04:00

.

Hello everyone, it's been a long time but I'm around still busy in the kitchen. Here's a wonderful dish which grew from necessity and what available ingredients we had in the fridge. I guess you'll cook anything when you're hungry :-) Funny and desperate as the situation may have seemed at the time, it became an instant hit at home and I was always asking my wife for the "fish recipe" for lunch.

So just in time for the New Year here's a wonderful fish recipe you can add to your New Years Day Lunch lineup...I know I will be having some of this for sure. I'm always in awe with the colour the sweet peppers add to this dish. :-)

Here's steamed fish with stir fried veggies!

STEAMED FISH WITH STIR FRIED VEGGIES

1 6 oz pack of white fish fillets
1 each of red, green and yellow sweet peppers
1 minced garlic clove
2 tsp. minced ginger root or powder
1/2 cup water
1 tsp. five spice
2 tbsp. brown sugar
1 tsp. cornstarch
4 tbsp. oil
4 oz mushrooms*
green seasoning to marinate the fish

*You can use your favourite mushroom. In this recipe we used Po Ku mushrooms.

Remove the seeds from the peppers and julienne into thin strips.

Blend the garlic, ginger, 2 tsp. of green seasoning, water, and five spice.

Pour over the fish and allow it to marinate for about 30 minutes.

Chop the mushrooms and set aside.

Place the peppers in 2 tbsp of oil and allow it to cook until slightly tender.

Toss in the mushrooms and cook for another 2 minutes. Cover and set aside

Place only the fish in a deep sauce pan or pot with 2 tbsp of oil and allow to cook.

You may have to turn it over after 5 minutes and let it cook on the other side.

Combine the cornstarch, sugar and the
remaining marinating sauce and pour over the fish.

Allow to simmer for another 10 minutes, or

until the fish is cooked and the sauce is thickened.

Remove from the pot and place in a casserole dish and...

top with the vegetables.

Place the casserole dish in a preheated oven and

allow to continue to cook for about 10 minutes at 250 degrees F

Remove and serve hot.

Print this Recipe

What else can I say, it's really delicious. You have to try it.

Happy New Year to one and all :-)

Download our free toolbar
Join our Facebook fanpage
Subscribe to our Newsletter

.

Microwave Greenpeas Dhokla

2010-12-27T01:51:00.001-04:00

Dhokla,as we know, is the famous dish from the state of Gujarat made with chickpea flour/ besan.A batter is made and it is steamed.After which a seasoning of mustard,asafoetida is poured over.The dhokla is then sliced and then served garnished with grated coconut, coriander leaves.There are several varieties of Dhokla like khamman dhokla, Khatta dhokra, Rasia dhokra, cheese dhokra, etc.

I made dhokla with green peas and besan in the microwave.It was super quick and was very fluffy.The color was very appealing and it tasted great as well.

Here is what you have to do...

Puree 1 cup green peas, 4 green chillies and 1" piece ginger using very little water.

Transfer the puree[for 1 cup peas you will get 1/2 cup puree] into a bowl and add 1/2 a cup besan/ chickpea flour and salt to taste

Mix well and add a little water to get a batter of dropping consistency.

Add 5grams[1 small sachet] Eno fruit salt and add 1 teaspoon water over it.It will start bubbling.Mix gently.

Immediately transfer into a greased microwave proof dish and swirl it around so that it spreads evenly. Microwave covered for 5 minutes on high powder.Let it stand for 1 minute inside the microwave.

Do a tooth prick test.If it comes out out clean the dhokla is ready.Else cover and microwave for a few more minutes till done.

In another microwave proof dish, combine-1 teaspoon oil,1 teaspoon mustard,1 chopped green chilli and microwave for 1 minute.Pour over the dhokla and spread it out with a ladle/ spoon

Let it cool.Mark squares with a knife.Remove carefully from the plate.

Serve garnished with grated coconut and coriander leaves.

A mouth watering and nutritious snack ready in minutes...This comes in handy when you want something warm on a cold day but also want to refrain from indulging in fried snacks...

Serve dhokla as such or with a spicy chutney/ dip of your choice.

Note:

Generally sugar is added when dhokla is prepared but I did not add it since the peas were slightly sweet.In case you have a sweet tooth ,you can add sugar while combining peas puree and besan.
The cooking time will vary depending on the quantity and the MW oven brand used, voltage.So start checking from the third minute itself.If cooked for too long the taste will not be good and the dhokla will shrink and not be spongy.

Bon Appetit...

Tofu Soup With Moong Noodles

2010-12-15T21:18:00.000-04:00

I can’t stop myself from buying a block of fresh tofu whenever I go veggie shopping. A couple of days ago when I got one, I planned to make a soup with it. A simple soup with earthly Asian flavors. You can add or leave out any ingredient and yet the soup will be nourishing and filling.

I used:

This click will show you what I used and the quantity is up to you. The quantity that you see above is sufficient for 2 servings.

Heat sesame oil in a wok and when it is smoky hot add ginger and garlic and sauté for a couple of seconds.
Add the mushroom and stir quickly on high heat.
Next in goes the water/ stock [I used around 500ml for 2 people] and bring to boil.
Add the soy sauce.
When the soup boils, add the moong noodles.The noodles should get cooked in 5 minutes Add the cubed tofu and mix gently.
When the noodles is done, use chopsticks [or fork or anything you are comfortable with] and divide the noodles into two bowls.
Ladle out the soup along with the veggies and tofu.
Garnish with moong bean sprouts and spring onion.
Drizzle Chilli oil and serve hot.

Bon Appetit...

Shondesh | Sandesh - A creamy Delicacy From West Bengal

2010-12-06T01:23:00.000-04:00

Bengal is known for its delectable sweets. Sweets find an important place in the Bengali Thali. The Bengali desserts make use of sweetened cottage cheese / Paneer / chhana.

This one is the basic Shondesh recipe.There are numerous and innovative Sondesh varieties that can be developed from this one.

Shondesh makes use of Paneer [like most of the Bengali desserts] and is sweetened with sugar and a garnish is added. Such a simple recipe for a finger-licking yummy sweet. I am sure you just can't stop eating it.

I used:

Homemade paneer from 1 Liter milk .Make sure that the whey has been completely drained out.
Castor Sugar - 1/4 cup [ add more if you like it sweeter
Saffron- a few strands soaked in a tablespoon of warm milk
Raisins to garnish

Take the paneer in a pan and add sugar.Heat the pan on low flame and cook the paneer for 5 minutes.The color of the paneer should not change.If you over cook the mixture, it will become crumbly.
Transfer the paneer onto a flat surface and add the saffron and the milk used to soak it.
Knead well for some time.You will know that you have kneaded enough when a ball rolled out from the dough does not crack on the edges.If you want to get it done fast, put the paneer mixture in a mixie jar and blend for a couple of minutes till it is creamy.Do not add water / milk to blend.Its very easy and quick.
Use moulds to shape the shondesh or just roll them into balls and slighly flatten them.
Garnish with raisins / chopped nuts

Now that we know the basic Shondesh recipe,lets add a crunchy touch to it- Pista Shondesh....

I used :

Homemade paneer from 1 Liter milk .Make sure that the whey has been completely drained out.
Powdered sugar / castor sugar - ¼ cup [Increase if you have a sweet tooth]
Coarsely powdered pista nuts – less than ¼ cup
Chopped pista nuts to garnish

In a pan put in paneer and sugar.Mix well.Heat the pan on low flame and gently cook the paneer mixture for a couple of minutes. The paneer should not change its color. Take care not to overcook it else the color will change and become crumbly.
Remove from heat and transfer to a flat surface.
Knead well for sometime while its still warm. You know that you have kneaded enough when the dough doesn’t split on the edges when rolled into balls.If you want to get it done fast, put the paneer mixture in a mixie jar and blend for a couple of minutes till it is creamy.Do not add water / milk to blend.Its very easy and quick.
Shape the dough - you can use a mould or just shape into balls.
Gently roll the shondesh over the coarsely powdered pista nuts.
Serve garnished with chopped pista nuts.

There is another way that you can make this. Mix in the powdered nuts after removing the paneer from heat. In this case you just have to shape it and serve garnished with pista nuts.

Either way you prepare it, there is not much difference in the taste. Store in the refrigerator. But I don’t think you will have leftovers. It going to disappear the same day you make it!

Note :

Use fresh homemade paneer for a good texture and delicious taste. The Shondesh prepared from the store brought paneer will not taste as good as the ones prepared with fresh paneer.

Bon Appetit...

Vegan Stuffed Shells

2010-11-19T14:13:00.005-04:00

Stuffed Shells just the way everyone likes them...filled with Italian "Sausage," Spinach, "Ricotta," topped with a homemade Tomato Sauce and melting "Mozzarella"...vegan substitutes make terrific replacements in this classic dish!

Heart Healthy Vegan Substitutes

Italian Sausage - Smoked Style Veggie Protein Sausage

Ricotta - Tofu put through a potato ricer, Olive Oil, Yeast Flakes, Lemon & Sea Salt

Parmesan - Nutritional Yeast Flakes

Mozzarella - Shredded Pasteurized Process Cheese Alternative, Mozzarella Flavor

Stuffed Shells Recipe

Cut sausage into cubes, brown in a small amount of canola oil. Drain on paper towels, set aside.

Meanwhile make the tomato sauce: In a pot, sauté finely chopped onion and red pepper flakes in a good amount of olive oil. Add some minced garlic, dried oregano and basil. Then add a can of diced tomatoes with juice.

Simmer tomato sauce over low heat while preparing the shells. Finish with sea salt to taste.

At the same time, cook jumbo shells (whole grain if possible) in boiling water until al dente.
Drain the shells.

In a sauté pan, cook finely chopped onion and red pepper flakes in olive oil. Add defrosted and drained "frozen cut leaf spinach" to the pan. Cook until all the moisture has evaporated. Season with fresh grated nutmeg. Let cool.

To make the ricotta substitute, pass a block of firm tofu through a potato ricer.

Add 1 T. Nutritional Yeast Flakes, a squeeze of fresh lemon juice, 1 T. olive oil and sea salt to taste.
Mix to combine.

The flakes make a great vegan substitute for Parmesan with an intense nutty roasted flavor.

Combine sausage, tofu ricotta, and spinach mixtures.

Ladle some of the tomato sauce into the bottom of a baking dish. Arrange the empty shells over the sauce. Spoon filling into the shells. Top shells with the remaining sauce. Cover with foil and bake at 350°F until the shells are heated through.

Remove foil, top with a sprinkling of yeast flakes and shredded mozzarella.
Cook uncovered until the cheese starts to melt.

Garnish with fresh basil.

Lori Lynn

Taste With The Eyes

Chinese Saucy Bean-sprouts Stir-fry

2010-10-26T20:14:00.000-04:00

I have developed a love for Chinese food- The real, authentic vegetarian ones. They have very less spices, quick to cook, minimal ingredients, nutritious and very flavorful.

Sometimes when I go shopping to the wholesale markets to get some crockery or other stuffs I linger on for longer than I want to because they have so many things to choose from and invariably I am there during the lunch time.So in these shops,they have their lunches packed in small containers,2-3 of them. One has a small cup of rice,the others are some green stir fries,some meat dishes etc. They are so kind that they offer to share their lunch with me which I gently refuse..

During those time I see that their meal is a complete one that would have taken them very less time to prepare.Many times I too would think of preparing such meals at home[minus the meat of course] but it rarely happens.

Last week I got some moong sprouts when I went to the farmers market because they were so fresh and almost called out to me.I got a bag of sprouts for RMB 1.I used it in many dishes yet had ½ a packet staring at me.

I thought why not make a Chinese meal and savor it.So what you see in these clicks was for me and me alone.I enjoyed every bit of it. The sesame oil gives the dish a very unique taste.The dish has to be crisp and not soft .

I used

Fresh moong sprouts / bean sprouts -250 grams
Soya sauce -2 tablespoons
Sesame oil-1 teaspoon

Rinse sprouts in running water and layout on a kitchen towel to dry.If it has moisture the dish will be very soggy.
Heat sesame oil on high flame.
When it just begins to smoke,put in the sprouts and stir continuously.
Add the soy sauce and mix well.
I did not add salt as the sauce was salty enough.Check and add salt if required.
Remove from heat and serve.

There will be some soya sauce remaining as such.Do not strain it,serve it along with the sprouts as seen in the clicks.

If you are wondering how I savored it,take a look-Typical Chinese style-a little rice and lots of sprouts....

Bon Appetit...

Catch me cooking @ Seduce Your Tastebuds

No Cook Fruit N Nut Squares

2010-10-17T19:55:00.001-04:00

A couple of days ago Mister turned a year wiser.I made these simple and nutritious square for the occasion along with Microwave Churma Ladoo[Wheat flour Ladoos].This is a very simple recipe and can be prepared in less than 5 minutes!!It has no added sweeteners / fats.!A quick energy boosting snack that little ones [and adults] will love.

So in the midst of B'day celebrations,this happened to be Lil angels favorite and I had a tough time stopping her from grabbing for more.

I am celebrating one more milestone.This happens to be my 300th vegan post on my blog!!

Now to the easy breezy recipe..

I used:

Pitted dates-1 cup
Almonds,roasted-1 cup
Raisins-1 cup
Sesame seeds-2 tablespoons

Pulse all the ingredients together till you get a consistency where the mixture holds itself when shaped.

Spread on a tray and mark squares,cover with a cling wrap and refrigerate for an hour before serving.

If you want to serve immediately, shape into balls and enjoy!!!!

You can add any type of nuts and dried fruit.For an exotic touch you can even dust dessicated coconut over the squares and serve...

Bon Appetit...

Catch me cooking @ Seduce Your Tastebuds

Onion Fritters

2010-10-16T22:20:00.000-04:00

it is said that the first six years of your life are the most important - when everything that happens around you leaves an impression on you. i am sure food falls into that category as well. i have long-standing loves that have their roots in childhood memories. and as you might have guessed, these fritters are one such love :) my earliest (and fondest) memories are from the times when i used to spend my summer vacations with my grandparents. these fritters were a common mid-afternoon snack there, made especially to indulge me. i have fond memories of listening to the sounds of the batter hitting the oil while i waited to sample these little yummies. and a while later, my grandma would come out with a plate full of fritters. hot, cripsy and tasty - need i say more? :) despite the years that have passed since then and the increasing number of foods i have come to like, these remain one of my favourite comfort foods. fry some up today and serve them as appetisers or with tea - given that they are very easy to make, you don't have to worry about the time factor. and after the first bite, im sure you'll be left craving for more :)

Ingredients:
2 medium onions cut into full or half rings (*you can use other veges as well - just google for options!)
1-1/2 cups Chickpea flour (besan)
1 tbsp Rice flour
1/2 tsp Red chilli powder
A pinch Baking soda
Salt, to taste
Oil for deep frying
Water

Making the Onion Fritters:
Pour sufficient oil into a saucepan and put on medium heat until it is ready for frying. Mix the chickpea flour, rice flour, red chilli powder, baking soda and salt until it is well blended - if you can, sift the mixture to ensure everything is evenly distributed. Add water bit by bit and mix until you have a thick batter - make sure there are no lumps in the batter though. Take a couple of onion slices, dip into the batter, slosh it around a bit until thickly coated and then quickly drop it into the oil - be careful though. (*Note: "drop" doesnt mean throwing it in from a height; that's just plain dangerous!) If you are planning to fry more than one at a time, keep your ladle on hand to seperate the pieces that stick together. Fry the fritters until they turn golden brown all over, remove and drain on kitchen towels - and serve right up! :)

Posted by Yamini V
Visit my blog: For The Love Of Food
Join me on Facebook

quesadillas florales

2010-10-13T02:28:00.001-04:00

quesadillas florales

edible flowers and herbs harvested from my garden this morning

rose, geranium, lavender, day lily, marigold, mint

Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant Rivera in downtown Los Angeles, we fell head-over-heels for his Modern Southwest Cuisine. The chef serves tortillas florales with "indian butter," a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.

making tortillas

2 c. corn masa flour
maiz seleccionado y nixtamalizado
(selected corn treated with lime)

sprinkle 1/4 t. sea salt

add 1 1/4 c. water, mix thoroughly to form a soft dough

form masa into a ball

cover masa with damp cloth, let rest 5 minutes

take a piece of dough

roll between the palms to form a ball

cover masa balls with a damp cloth to keep moist

tortilla press

place a sheet of plastic wrap on the press, place one ball in the center, cover with another sheet of wrap
close lid and press down on lever

open lid, remove top layer of wrap

decorating tortillas

rose and marigold

rose, geranium and lavender

rose and mint

after placing the decoration, re-cover the tortilla with wrap, apply the press again

leave tortillas in individual wrappers until ready to cook

making quesadillas

slice brie, remove most of the rind

heat an ungreased skillet or comal over medium-high heat

add tortilla to the pan, cook about 5o seconds on each side

keep tortillas warm between folds of cloth napkins

cook plain tortillas, top with slices of brie

when brie starts to melt, top with a decorated tortilla

slice quesadillas into quarters

pour refreshing beverages
and serve quesadillas florales!

Lori Lynn

Taste With The Eyes

Noodle Soup with Shiitake & Moroheiya

2010-09-30T02:04:00.002-04:00

fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy

moroheiya green noodles in mushroom broth with tamari and toasted sesame oil
garnished with

bean sprouts/ fresh cayenne pepper/ cilantro/ scallion/ togarashi

fresh moroheiya and moroheiya noodles

Moroheiya (Corchorus olitorius), also known as Egyptian Spinach, has been touted as a super vegetable; high in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. I've even read that it was the secret to Cleopatra's beauty! After having discovered it at a local tasting, this ramen-style noodle soup has been a favorite of ours for months, but I just recently discovered the fresh herb. In soup, moroheiya takes on an intriguing okra-esque texture, and has a light fresh pleasant herbal taste.

Ramen's healthy sister: GreeNoodle

The noodle color comes naturally from the powdered moroheiya leaves. The wheat based noodles are steamed and air dried instead of being fried, the result is a wonderful chewy texture.

Soup Preparation

Bring 2 c. mushroom broth to a boil, season with low-sodium tamari and toasted sesame oil.

While mushroom broth is heating prepare the vegetables.

Remove stems and coarsely chop the moroheiya. Chop bok choy. Slice shiitake.

Prep cilantro, bean sprouts, scallion, cayenne pepper.

The noodles are made in Thailand and marketed under the name GreeNoodle.

Each package contains the equivalent of 20 moroheiya leaves.

When the broth is hot, lower heat to medium and add sliced shiitake. When the shiitake are tender, add rough chopped bok choy and moroheiya. Then add a packet of the noodles, stir gently to loosen noodles and simmer for 3 minutes. Transfer to a bowl, then add garnish.

Togarashi

Top the soup with bean sprouts, cilantro, finely sliced cayenne pepper (to taste), sliced scallion, and a sprinkle of vegetarian togarashi. This unique and colorful noodle soup with rich umami flavor, interesting textures, and high nutritional value is on the table in less than 10 minutes!

Lori Lynn

Taste With The Eyes

Tangy Raw Mango Chutney / Maangai Thuvaiyal / Mavinkai Chutney

2010-09-14T05:05:00.001-04:00

A couple of months ago when I was still in my hometown,it was raining mangoes.I prefer raw mangoes to the ripe one.I love to smear a little chilli powder and salt on the raw mango and take a bite- I'm in heaven!!When I visited one of my friends house during the mango season,I came home with a bag of my favorite raw mangoes.So some of it went into this chutney.

Mom had once written down this recipe[in her memory] and passed it on to me.A very tasty and tangy chutney that can go with Indian breakfast dishes,served as a dip, or with piping hot steamed rice and a dollop of homemade ghee..Yummm.....

I used:

Grated raw mango - 1 cup
Grated coconut-1/2 cup
Cumin powder-1/2 teaspoon
Chilli powder-1/2 teaspoon
Roasted urad dhal -1 teaspoon[optional]
Tomato-1 small,chopped
Ginger-a small piece
Oil-1 teaspoon
salt to taste

Seasoning:

Oil- 1 teaspoon
Mustard-1 teaspoon
Cumin seeds-1/2 a teaspoon
Curry leaves-a few
Red chilli-1 ,broken into bits

Heat a pan with oil and saute tomato,mango,ginger and coconut on medium flame.
When the tomato gets mushy add the cumin and chilli powder
Mix well and switch off the flame.
Cool and grind with salt, roasted urad dhal to a paste adding a little water.
Remove the chutney into a serving bowl.
Heat a small pan and put in the items under seasoning.When it splutters,pour over chutney.
Mix well and serve.

Raw Mango Chutney

Bon Appetit...

Catch me cooking @ Seduce Your Tastebuds

Ultimate Crostini

2010-09-01T22:25:00.005-04:00

toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles

Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It's a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.

The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.

The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can't attend the festival, we'll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.

fresh hatch chiles from new mexico
the most delicious roasting chile

roasted hatch chiles

remove blistered skin from the roasted chiles, remove stems and seeds
dice, then heat in a bit of olive oil, season with sea salt

mayocoba beans

these plump, yellow tinged, creamy beans are very flavorful
make extra and try them in a salad, with rice, or in a soup

Soak mayocoba beans overnight. Rinse then cook in a deep saucepan with a few cloves of smashed garlic and some salt, covered by a couple inches of water. They should be tender in about an hour. Drain then toss with chopped fresh rosemary, sea salt and olive oil. Roast in a single layer at 400° for about 15 minutes until the skins start to pop open.

Coarsely mash the beans, add more salt and olive oil to taste.

Meanwhile, sauté sliced mushrooms in a small amount of olive oil until browned. Add about 1/4 c. white wine, when the wine evaporates, add about 1/4 c. rich vegetable stock. Let the stock evaporate, season with salt and pepper to taste.

Lightly brush sliced baguette with olive oil, then toast to light brown. Top with bean mash.

Chop fresh baby spinach, dress with a splash of seasoned rice wine vinegar and toasted sesame oil.

Top the bean mash with spinach, then a few slices of mushroom and finally diced New Mexico Hatch chiles.

Ultimate Crostini

Lori Lynn

Taste With The Eyes

where the image is meant to titillate and inspire the cook

Vegetarian albondigas - Oats balls

2010-08-24T03:37:00.015-04:00

Ingredients

150g oat grain – 100g texturized vegetable protein (TVP) – 1 medium sized onion – 2 cloves of garlic – 1/2 red pepper – 1 egg – 6cm strip of kombu – 3 tbsp white flour – 2 tbsp bread crumbs - soy sauce – black pepper – salt – some flour to coat - vegetable oil to fry

For the sauce: 1 onion – 1 clove of garlic – white wine – 600ml vegetable stock – black pepper – extra virgin olive oil – salt

Wash the grain and put it in the pressure cooker, with double water, salt and kombu. Cook slowly for 40 minutes. Drain off the water and remove kombu. Set aside.

Soak PVT for 30 minutes. Press with the hands to drain excess water. Add some soy sauce and marinate for 15 minutes.

Chop onion, garlic and red pepper and stir fry in a little olive oil until it starts to soften. Add TVP and cook for five minutes. Add salt, ground pepper and combine with boiled oats.

Beat the egg and add to the mixture, with the flour and breadcrumbs, mixing thoroughly. Using two spoons, make balls, coat in flour and fry in vegetable oil until golden. Remove excess oil with paper.

Prepare the sauce, chopping onion and garlic and cooking in a litlle olive oil. When they are soft, and wine, evaporate alcohol and mix with vegetable stock. Boil for 30 minutes and use the mixer to leave a soft sauce. Correct salt and pepper.

Put the balls in a wide pan, so they make only one layer. Cover with the sauce and boil for one minute, shaking the pan to prevent sticking, and thicking the sauce. Let them stand for 20 minutes before serving

oooOOOooo

So this is my first post, and I will try to show you some spanish-flavoured veg recipes!

Meatballs, known in spanish as albondigas, are a typical dish in my country. In this vegetarian version, I have substituted meat with oat grain and TVP. Cooking the cereal before, makes them very soft and juicy.

We have to be careful while making the balls, because dough is quite difficult to manage. It is easier to use spoons, instead of your hands. If absolutely necessary, we can add more flour or bread, but the fewer the better.

We can serve them with chips, or a big salad. It is not a heavy dish, in comparison to meatballs, as it is relatively low-fat. Hope you like it!

My blog (in spanish) @ La cocina delokos

Homemade Peanut butter

2010-08-13T12:53:00.001-04:00

OK, long time no recipe-posting from me, sorry.
I hope this recipe can somehow make up for my absence :)
Right now I am avoiding milk-products and egg and was wondering "what do vegans eat on their bread?".
I don't really mind eating a slice of bread with just tomato or cucumber, but without butter it does taste dry and boring.
Of course there is hummus and other vegan spreads I know of (and like) but I didn't want to make something time consuming like that, so I searched in the internet and mainly found ideas like making a sandwich with "XY's fake vegan meat no. Z".
I am not sooo into this products + most of them are absolutely unavailable here, so I discarded those ideas right from the start.
Then someone suggested: "peanut butter!"
It's been years since I ate peanut butter the last time, it must have been in 1997 or something, so I was interested and started to search for recipes to see if I could save some money by making it myself.
All recipes I read gave the same instructions which I am going to share with you here (with the amounts I used):

Ingredients:

ca. 3 1/2 cups of raw peanuts
ca. 3 Tbsp. of olive oil (in the recipes I read they use peanut or canola oil)
Salt to taste

So this is how you do it:

Roast the peanuts on low heat with or without the inner brown/red peel (as you prefer) until they become toasty-golden and oily looking.
Blend the roasted nuts, oil and salt in a blender or food processor until the mixture reaches the right consistency and ready!
Try adding the oil a spoon at a time, because you might need less or more oil to get it as you like it.

It took me some extra effort because our peanuts had gotten ant-infested and I had to handpick all the still edible peanuts but it was well worth the time!
I was really amazed when I tasted it and realized that the flavor is identical to store bought peanut butter!
And the preparation is easy and fast!

So I hope you all enjoy this recipe and don't forget to share your vegan bread spread recipes with me ;)

Indian Tomato Soup[Microwave version] |Tamatar Ka Shorba

2010-08-12T03:28:00.000-04:00

A couple of weeks ago,tomatoes were being sold at astronomical prices.The vegetable that has become indispensable in our cuisine had become unaffordable to many.We were using very less tomatoes at home and the dishes seemed to have lost their taste.

Then suddenly, last week, they became so inexpensive that the vendors at the farmers market had a lot of surplus.The price reduced further and everyone around here are buying them in bulk!

When I visited the farmers market this week,I picked up my share,in fact,more that I could handle and am using them to make preserves and soups.

Here is an Indianized version of the tomato -Tamatar Ka Shorba.After going through many variations and varieties,I put in what I had and made this in less than 10 minutes in the microwave.This is yet another simple soup recipe that can be put together in a jiffy.

I used:

Ripe tomatoes-4
Bay leaf-1
Ginger- garlic paste-1 teaspoon
Roasted cumin powder-1 teaspoon.
Red chilli powder-1/4 teaspoon
Salt and pepper to taste
Coriander leaves to garnish

Blanch tomatoes.
Peel and puree after it cools .
In a deep microwave proof dish,put in pureed tomato,all the ingredients [except pepper powder and coriander leaves], enough water [to get the consistency of your choice] and microwave on high for 5 minutes or till it starts bubbling.
Remove the bay leaf and serve hot garnished with pepper powder and coriander leaves.

Quick and yum Tamatar Ka Shorba

Note:

There are many variations like adding lemon juice or a paste of chickpea flour etc.This is my version which I found to be quick and tasty.

Bon Appetit...

Catch me cooking @ Seduce your tastebuds

chilled avocado tarragon bisque

2010-07-30T21:39:00.008-04:00

Chilled Avocado Tarragon Bisque

A California Avocado Commission avocado bisque recipe was the inspiration for my heart healthy version made with non-fat milk and non-fat yogurt. Avocados contribute good fats to one's diet and they're low in saturated fat and cholesterol-free. Non-fat dairy ingredients in my recipe complement the rich avocado, resulting in a perfect balance that is good for the heart. The lovely fragrant tarragon, creamy colorful avocado, and tangy yogurt marry well together. The method is so simple you can make it for lunch today, yet it is also elegant enough to serve at your next summer dinner party.

1 ripe avocado (medium/large)

1 c. non-fat milk

1/2 t. chopped tarragon

1/2 t. sea salt

2 T. non-fat Greek yogurt

Bring non-fat milk to a simmer (do not boil). Add tarragon and salt, stir then remove from heat. Let steep one hour.

Place the meat of one avocado in a food processor or blender. Add milk mixture and yogurt. Blend well. Chill. Serve. Our heart healthy version is garnished simply with sliced avocado and a sprig of tarragon. But we will be jazzing it up for our next dinner party!

Here are some ideas for garnish:

roasted poblano chile/ lime juice/ tortilla strips

grilled avocado/ cilantro/ lime juice

creme fraiche/ chive

chile oil/ diced tomato/ arugula

Please share your ideas for a zippy garnish!

Lori Lynn

Taste With The Eyes

where the image is meant to titillate and inspire the cook

Amrakhand / Mango Shrikhand - A Tempting dessert from Gujarat

2010-07-20T13:05:00.001-04:00

A few weeks ago while watching Travel and Living channel,Madhur Jaffrey made this delightful dessert and I was hooked on to it.Lil Angel who was watching this show was equally tempted.We [Lil angel and me] are huge fans of the cooking series in Travel and Living.We love to watch Kylie Kwang,Nigella Lawson ,Madhur Jaffrey and all those delightful chefs turn their kitchen into heaven!!!.So, Madhur Jaffrey was on TV and we both were literally drooling as she prepared a Gujarati meal-Amrakhand, Dokla, Kandhvi.Each dish surpassed the other in simplicity and visual appeal.

Now to the recipe-Amrakhand is a fruity version of the creamy Shrikhand.Shrikhand ,as you are aware,is the sweetened creamy hung yogurt flavored with cardamom and saffron.A sweet dessert from Gujarat,it can be savored as such or as a side dish to Roti / Poori.

This is one of those 'make-ahead' desserts when you have a large crowd and want to have an impressing spread of dishes.Or,you can enjoy it all by yourself on hot summer days when you crave for something cool and delicious.

I used:

Thick curd / Yogurt - 3 cups [Please see note at the bottom of the post]
Sugar- less than 1/4 cup ,depending on the sweetness of the mangoes
Mango pulp-1 1/2 cups
Nuts and mango pulp to garnish

In a bowl whisk yogurt and sugar.It will become pasty.
Add the mango pulp and whisk to mix.
Chill till serving time.
Serve garnished with mango pulp and some nuts.

Note:

The yogurt has to be very thick.Else tie it up in a cheese cloth and hang it till the water drains completely.Watery yogurt spoils the dish totally.
You can also use canned mango pulp.

Catch me cooking @ Seduce Your Tastebuds

Spicy Okra

2010-07-16T22:20:00.000-04:00

Okra (also known as "bhendi" in Hindi and "vendaikkai" in Tamil) is a popular choice in Indian cooking. It's a versatile vegetable that can be cooked in several ways - in curries, stuffed and dry roasted or just stir-fried with some basic spices. The last one is the version i keep coming back to when i make okra. I love the fact that a simple, uncomplicated recipe with minimal ingrdients can yield such an amazing dish! :) And given the minimal use of oil, there is no guilty feeling to fend off.

The only thing to be wary of is the kind of okra that you buy - you need to pick those that are tender for best results. To test, gently press the center part of the okra - you should be able to press it easily without effort. If it feels hard, don't pick it. As i learnt from experience, the hard ones can ruin the dish.

Ingredients:
250gms Okra
1 to 1 -1/2 tsp Chilli powder (*as per your chilli tolerance)
1/2 tsp cumin seeds (also known as jeera)
Salt, to taste
a pinch of Turmeric powder
Oil, as needed

Making the Spicy Okra:
Wash the okra and put them on a clean tea towel. Pat dry the pieces until there is absolutely no water on the vegetables - this is important to ensure they don't get mushy when you cook them. Cut off the ends and discard them, and then cut the okra into even-sized pieces. Put a non-stick utensil on medium heat and add in about 2 tsp of oil. Add in the cumin seeds and stir. When the cumin seeds start to sputter, tip in the okra and toss around until all the pieces are well coated with the oil. Add the salt, chilli powder and turmeric powder and toss well to ensure the okra pieces are well-coated with the spices. Turn off the heat and put the okra pieces into a microwave-proof bowl. Cover the bowl and pop into the microwave on High for 2 to 2-1/2 mins. Take out once its done, add a tsp of oil and mix well. Put the vessel back in the microwave - this time without the lid - on High for 1-1/2 to 2 mins. Once its done, take out and serve. Enjoy it as a side dish with rice or bread or just add a dollop of yoghurt to it

Posted by Yamini V
Visit my blog: For The Love Of Food
Join me on Facebook

Pineapple and Basil Fried Meehoon

2010-07-14T22:41:00.000-04:00

This is not a Thai style dish, just a fusion dish that I am experimenting. Meehoon is a word described in chinese dialect which is actually rice vermicelli. Pineapple tastes good whether it is eaten as fresh fruit or cooked and aids in digestion. Here, I used a fully ripen pineapple fruit as it is sweeter and more juicer.

Ingredients I used:

1 cup diced pineapple fruits
1 cup cut fresh shitake mushroom
1 cup roughly chopped sweet basil leaves
Few stalks of bok choy or green mustard, cut into 2" length
Brown rice vermicelli (enough for 3 person), soaked until soft
4 tbsp tomato puree (or chilli sauce if you prefer hot)
2 cups filtered water
1 tbsp kombu mushroom powder
sea salt and pepper to taste
1 tsp sesame oil
2 tsp lemon rind
1 tbsp flaxseed oil
fried garlic and onions. optional

Fill 2 cups of filtered water in a saucepan and add in pineapple fruits. Bring to boil at low heat for 5 mins. Turn off heat and leave aside.

In another pan, lightly stir fry the shitake mushroom with sesame oil and kombu mushroom powder until fragrant. Add in the pineapple liquid, lemon rind, tomato puree or chilli sauce, sea salt and pepper to taste. When the sauce comes to a boil, lower heat and add in the sweet basil leaves, brown rice vermicelli and bok choy. The sauce must fully cover the rice vermicelli and bok choy. Add in the fried garlic and onions if using. Turn off heat and cover the pan with a lid to allow the bok choy and rice vermicelli to soak in all the sauce for about 10 mins.

Before serving, sprinkle some flaxseed oil over it for added nutritional value of Omega-3.

Enjoy this simple and delicious meal!

Evermetta @ http://homemadefoodtalk.blogspot/

Cooking With Banana Blossoms

2010-07-14T06:58:00.000-04:00

Its been a long time since I posted anything here.Mostly I have been cooking the usual stuffs and still enjoying my vacation.Lil angel is having a fun time with her grandparents and I am enjoying the all of the local food in my hometown :)

The other day when Lil angel and me were playing in the backyard,she told me that 'there is a flower in the banana'.I didn't understand what she meant until she pointed out .The banana tree in my neighbor's backyard had a lovely blossom and little green bananas on the stalk.They looked very cute and this was the first time lil Angel caught a glimpse of the blossom on the tree.

We all eat bananas but how many of us have ever tasted the banana blossom?It is so full of goodness yet due to some reason or the other we neglect to add it to our meal.

Banana blossom is something that is ignored these days.I have heard mom and grandma discussing that there were times when they used to make it a habit of preparing a dish with banana blossom on a weekly basis and nowadays neither is it freely available nor do people have the time to 'prepare' it.'Prepare' it does not mean the actual cooking process but to prepare the blossom prior to cooking.It is a tedious process but the benefits of the blossom are profound.It is said that the blossom has many curative properties.

The blossoms when cooked and taken with curd is said to be an effective remedy against menstrual pains and excessive bleeding.This does not mean we take it only on those particular days but it has to be included many times in our diet.
It is used in the treatment of constipation and ulcer.
It is said to increase the milk secretion in lactating mothers.
It is a good source of Vitamins and minerals

See,with all this health benefits,I think the next time you spot these blossoms you will be sure to pick one.This what you have to do as soon as you buy the blossom.Separate the dark colored petals and remove the white-yellow flowers.

This photograph below shows the non-edible portion to be removed before cooking[This click is specially for those who are going to try this for the first time].

The stamen is non-edible and has to be removed from each flower. This definitely takes time.

After removing the non-edible portion from the blossom,chop it finely and keep it stored in a vessel with weak/diluted buttermilk.This will prevent them turning black and bitter.

These blossoms are available in the farmers market[in India] and in the Asian stores[abroad].Here is a small tip.As soon as you buy the blossom,tie the petals with a piece of string so that they are compact and do not open.Store it in the fridge.[Do not let it sit in the fridge for more than a day.]When the petals are compact,they remain fresh and taste better instead of just storing them in the fridge as such.

It is best if the blossoms are prepared when they are fresh.Else chop them and store them in a vessel containing buttermilk.It should not be stored for more than 5 hours,else the taste may change.Keep it in the fridge till u are ready to use.Squeeze out the buttermilk and use it in one of these recipes.

Here are some South Indian recipes[from Tamil Nadu] in which these prepared blossoms can be used...

Banana blossom-Lentil fritters - [Vaazapoo Vadai] - A crispy snack that masks the blossoms and it is an easy way to make the kids[and the adults] eat the goodness.

Banana blossom stir-fry -[Vaazhapoo porriyal] A simple stir-fry to go with steamed rice.

Banana blossom lentil stir-fry [Vaazhapoo paruppu Usili]-Pep up the regular banana blossom stir fry by adding some lentils.This combo is very healthy and definitely tasty....

Catch me cooking @ Seduce Your Tastebuds

Cottage Cheese-stuffed Baked Portobello Mushrooms

2010-07-08T10:58:00.000-04:00

when i started making these mushrooms, i was a bit nervous. you see, this was not exactly my first attempt at making stuffed mushrooms. past attempts, which involved white button mushrooms, usually ended up in a soggy mess that didn't really measure up to taste as well. i got frustrated and shelved the thought of stuffed mushrooms - until i came upon a box of mini portobello mushrooms during one of my grocery store visits. when i looked up recipes online on how best to use them, the suggestion to stuff and then bake/grill them kept coming up - and i decided to give it one more try.

i made up my own stuffing with paneer (cottage cheese), adding in tomatoes and topping it all off with cheddar cheese. and to give it a bit of flavour, i used olive oil seasoned with garlic and chilli flakes. once the mushrooms were done, i waited for them to cool a bit and then took a bite - with the flavours of the mushroom and cheese coming together, i felt like i was eating a mini shrooms pizza (without the dough)! :) the natural flavour of mushrooms is enhanced in this dish and is complemented rather than submerged by the cheese stuffing - if you like mushrooms, you gotta love it :)

Ingredients:

9 or 10 mini Portobello mushrooms
1/2 cup crumbled Paneer
1/4 Cheddar cheese, grated
1/2 big tomato, minced finely (*i removed the seeds before mincing them)
1/2 small Onion, minced finely
5 tbsp Olive oil
1 heaped tsp Chilli flakes (* just dry-grind some dried red chillis)
Salt, to taste

Making the Stuffed Baked Portobello Mushrooms:

Wash your mushrooms and pat them dry with a clean tea towel. Remove the stems and keep aside if you want to use them in the stuffing or just discard them (I discarded the stems). Using a rounded teaspoon, gently remove the gills from the cap and discard them. Keep aside. Heat half the olive oil on a low flame, add in the garlic and keep for a few minutes and then add in the chilli flakes. the idea is to allow the flavours to get absorbed slowly, so don't crank up the heat. When the garlic starts to get a bit brown, turn off the heat and take the pot off the stove. Add in the rest of the oil and mix well.

Preheat your oven to 200 deg C. Line a baking tray with parchment paper. Using a pastry brush or your fingers, coat each mushroom with a bit of the oil from the heated mixture (on the top and bottom) and then place gill-side up on the parchment paper. Mix the crumbled paneer, minced tomato and onion well, adding salt while mixing them up. Once its well mixed, put the mixure into the remaining garlic-chilli-olive oil and mix well. Stuff each mushroom with about a spoonful of this mixture (or more if you are able to balance it), top with the grated cheddar and then put them into the oven to bake for about 15 minutes or until the cheddar cheese turns golden brown in colour. Serve immediately as these taste best when they are warm. (*When I baked these mushrooms, i noticed water seeping out after a while - in that case, just keep the mushrooms for a while in the oven even after you turn it off. The water will evaporate with the heat.)

Posted by Yamini V

Visit my blog: For The Love Of Food

Join me on Facebook

Kachourie

2010-07-02T11:12:00.007-04:00

It's been while but I'm still around cooking as usual. Lately, I have been dealing with copyright infringement of some my pictures and I am saddened by the incident which has left a bitter taste in my mouth if you know what I mean. Nevertheless, time heals all wounds. I shall rise.

Enough about me, here's a wonderful Trini recipe that has it's roots from our East Indian heritage on the island. Enjoy :-)

KACHOURIE

1 lb. channa (garbanzo)
1/2 cup split peas
1/2 tsp. turmeric
2 tbsp. baking powder
2 tbsp. flour
1 tsp. salt
3 tsp. green seasoning

Soak the channa and split peas overnight and drain.

Grind both peas. Then place in a deep bowl.

Note: I used my trusty magic bullet, but you can also use a food processor.

This is how the processed peas looks.

Add the rest of the ingredients, and mix well. Allow to rest for 10 minutes.

Heat oil in a deep pot, over a low flame.

Gather a bit of the kachourie mixture in your hands and shape into patties.

Carefully place kachourie in the hot oil to fry.

Flip the kachourie so they can cook on both sides.

When golden remove and drain on tissue. Serve with your favourite chutney.

Join me on facebook
Download my free toolbar

Print this recipe

Tofu Curry

2010-07-02T03:40:00.022-04:00

Last Sunday, before we flew to Singapore, we celebrated my sister-in-law's birthday with coconut prawns curry, tofu curry (recipe below) and a simple stir-fry broccoli with rice. Of course no birthday is done without a cake: Pierre loves the cake I baked for Little One's birthday so much that he requested me to make the same for his sister.

Now tofu is not one of the favourite food in my household. The last time I made an attempt to seduce Pierre into liking it, the result was totally flat. So after 3 years of tofu abstinence, I thought of re-introducing this infamous ingredient to his whole family on this birthday celebration. Quite a big risk as it was the first time I was making a curry out of a tofu (cooking by blind faith hoping everything will come together). But lucky me, by chance it happened that my sis-in-law and father-in-law like tofu.

Tofu Curry

Ingredients

2 packet firm tofu (cut into 9 cubes each)

1 onion chopped

1/2 tsp ground mustard)

1/2 tsp cumin seeds

a bunch of curry leaves (fresh or dried - about 10)

2 tsp ginger/garlic paste

1 tsp ground coriander

1/2 tsp turmeric powder

1 tsp red chilli powder (more if you prefer it to be spicier)

1 tbsp tomato paste

2 cup water (approx.)

a pinch of sugar

salt (for seasoning)

Directions

Cut tofu into small cubes and pan-fry them dry on non-stick pan until light brown, delicately turning them often. This is to remove some water from the tofu.

Add a little bit of oil into the pan and let the tofu brown a little by the oil. Remove and set a side.

Heat up a little bit of oil in a wok or pot, add in the chopped onions and let it brown a little.

Add ground black mustard, roasted cumin seeds and curry leaves. Stir-fry it with the onions for a minute or two.

Stir in ginger and garlic paste. Cook until it is fragrant.

Add ground coriander, turmeric powder, chilli powder and tomato paste. Stir to mix well before adding approximately 2 cups of water to it.

Add a pinch of sugar and season it with salt.

Let it cook for about 10 minutes.

Add in the tofu, cover partially and let it cook for another 15-20 minutes to allow the curry to thicken and the tofu to soak up the curry flavour.

Serve hot with rice.

The Verdict

The result was actually great and much better than my older tofu experiment! A very flavourful curry with a clear tomato background. Of course the faint tofu flavour takes a back-seat in this dish. Judging by the many times Pierre went for it, I say it's a great success. Everyone loves it.

Notes

When I cooked this dish, I didn't really measure the water - just add it in according to what I feel is correct amount. Basically it should more or less cover your tofu.

I happened to have in hand some coarsely ground roasted black mustard seeds and roasted cumin seeds. However if you don't have, you can pan-fry the black mustard seeds, cumin seeds and curry leaves first with oil. Once the seeds pop, add in the chopped onions.

Enjoy!

The Cooking Ninja

Blackberry-Mint Shortcakes with Almond Cream

2010-06-25T10:13:00.000-04:00

The Great VEGA'N VEGETARIAN Project

How To Brew South Indian Filter Coffee

Shahi Paneer Kofta Masala

Chilli Tofu | Vegan Chilli Paneer

Sugarcane Juice Sorbet

Squash, Mushroom & Chick Pea Stuffing

Cauliflower Soup

Spinach Salad, Lime Vanilla Vinaigrette

Fragrant Chilled Soba Noodle Soup

Steamed Fish with Stir Fried Veggies

Microwave Greenpeas Dhokla

Tofu Soup With Moong Noodles

Shondesh | Sandesh - A creamy Delicacy From West Bengal

Vegan Stuffed Shells

Chinese Saucy Bean-sprouts Stir-fry

No Cook Fruit N Nut Squares

Onion Fritters

quesadillas florales

Noodle Soup with Shiitake & Moroheiya

Tangy Raw Mango Chutney / Maangai Thuvaiyal / Mavinkai Chutney

Ultimate Crostini

Vegetarian albondigas - Oats balls

Homemade Peanut butter

Indian Tomato Soup[Microwave version] |Tamatar Ka Shorba

chilled avocado tarragon bisque

Amrakhand / Mango Shrikhand - A Tempting dessert from Gujarat

Spicy Okra

Pineapple and Basil Fried Meehoon

Cooking With Banana Blossoms

Cottage Cheese-stuffed Baked Portobello Mushrooms

Kachourie

Tofu Curry

Tofu Curry

Blackberry-Mint Shortcakes with Almond Cream

Anniversary GIVEAWAY + Grilled King Trumpet Mushrooms & Shishito Peppers on Rosemary Skewers

Spinach & Meyer Lemon Salad

Carrot, Moong Dal, and Coconut Salad

Spanish Gazpacho Soup in the RAW with Broiled "Cheese" Toast

Dreamy Meyer Lemon Salad with Edible Violas

Lavendar-infused Rhubarb and Almond Torte and 2nd Wedding Anniversary

Garlicky Tahini Wilted Spinach

Ras Malai

Rajma Masala - Kidney beans in Spiced Tomato gravy

Okra With Tomatoes And Shallots

Broccolini, Chickpeas, and Harissa

Baby Bella Mushroom and Zucchini Lasagna

Brinjals and Beans

Methi Aloo (Potatoes with Fenugreek leaves)

Country Breakfast: Tofu and Veggie Scramble with Home Fries

Colorful Red Quinoa not so Tabbouleh Salad

High Fiber Pasta e Ceci, Soup-Style

Apple and Squash Bread

Green Bananas and Saltfish

Saim & Okra

Heart Healthy Spaghettini

Salt Mackerel and Provision

Berries and Basundi

Keep Adding Salad

Great Dish for a Crowd!

Plantain Porridge

Ridge Gourd - Vegan And Vegetarian