Ragi Cone Dosa With Kale Carrot Chutney

Ragi(Finger millet) is a nourishing grain ,which is incorporated in many South Indian dishes.Its incredibly low in fat and sugar,excellent source of Calcium. The Ragi porridge like oat meal, toppped with fruits and nuts is a great for a blooming start of day . The Ragi Dosa is little elaborate, I reserve it for weekend breakfast or brunch.
The nutrition in Ragi dosa is like no other ,serve with an even more nutritious Kale Carrot chutney on side,it is truly an ideal breakfast combo - don't you think?


Cone dosa reminds me of the restaurant style plating of dosa ,crisp and inviting.

Recipe : Ragi Cone Dosa
Makes a dozen large dosas
Ingredients
1 cup Ragi flour
1 1/2 cup Yellow Mung dal(lentil)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak Mung Dal in water over night.Drain all the water.Transfer in a wet grinder ,add the ginger,salt and 1/2 cup of water and grind it smooth.Add another cup of water along with the Ragi flour,grind some more until the batter is smooth with consistency of pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.For an exciting presentation , cut through the radius of the dosa, twirl in like a cone and plate it upside down on plate.


I keep playing with ingredients ,to add more variety ,appeal as well as nutrition to the everyday cooking.Kale and Carrot,who would have thought could make such a zesty chutney. The secret is to add more flavorful, just kale and carrot together aren't getting any attention from taste buds, add a hint of spice and tang , the vegetables gets a whole new make over.
Recipe : Kale Carrot Chutney
Makes 1 cup
Ingredients
2 cups of fresh kale ,thoroughly rinsed and chopped
1 large carrot,peeled and chopped
1 plum red tomato ,chopped
few curry leaves
1/2 teaspoon cumin seeds
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1 Tablespoon of canola oil
1/4 cup cold water
Method
Heat a pan on medium heat,add the cumin seeds,curry leaves and red chillies,let saute for a minute,now add the tomatoes,carrots and kale.Cover and cook until tender,10-12 minutes.
Carefully transfer in a grinder\blender,cover and run the machine until coarsely ground.Then add the water,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Ragi Dosa is my entry for Weekend herb Blogging ,hosted this week by Cinzia of Cindystar

Eid-ul-Adha Special :Cherry Tomatoes and Minced Lamb(Kheema Tamatar)

Happy Eid-ul-Adha!!

Any meat dish is the center of table during this Holiday.A recap of some classic I had shared in past :
Lamb Biryani
Hyderabadi Kachchi Lamb Biryani
Kheema Vegetable Sevia
Kofta Pulao
Low fat Kofta Curry
Lamb Kabouli
Green Kababs(Shami Kabab style)
Spinach Lamb
Hyderabadi Haleem
Mint Lamb Chops
Mutton Dopyaza(Lamb Onions)
Tomato Bredie

Eid special this year is Cherry Tomatoes and Minced Lamb(Kheema Tamatar),a juicy spicy side dish that would leave any meat-lover asking for more.I know meat is the attraction of this recipe,but what makes it even more special is the garden fresh Cherry tomatoes.I had a whopping good cherry tomato harvest from the vegetable patch,almost 3 pounds!.I love to snack on them or just add on any entree or side dish towards the end of cooking process,for a juicy tangy touch to the recipe.


Recipe : Cherry Tomatoes and Minced Lamb(Kheema Tamatar)
Serves 4
Ingredients
1 pound Minced lamb\veal\Beef\goat(99.9% lean)
1/2 pound Cherry tomatoes
Handful of herbs(Fenugreek\Methi or cilantro or Mint)
1 small onion ,finely chopped
3/4 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1/2 teaspoon hot chilli powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick
1 tablespoon Extra virgin Olive oil or canola oil
3/4 teaspoon Salt

Method
Marinate the minced meat ,mix with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes.
Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,chopped herbs,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10-15 minutes in a pressure cooker or 30-40 minutes in a saucepan.Uncover and add the tomatoes,and cook just until tomatoes are slightly tender about 3-4 minutes.Garnish with more fresh herbs,serve with brown rice or whole grain flat bread(paratha\roti)


This is my entry for Mona's Bakrid Event

Garden Fresh Vegetable Rotini Salad

Considering this was the first year of home gardening,with limited space and brief abandonment during the vacation,it was a pretty good harvest over all.Herbs like cilantro and mint for some reason did not thrive,but thyme and fenugreek were in abundance.Carrots,kale,lettuce,okra,peppers and tomatoes turned out to be a great start for a beginner gardener like me.

Wish I had the right tool to dig out the carrots,it seemed forever to dig deep enough to get the them out whole.Since these were organic the size was smaller and taster was less sweeter.If you have noticed,these were also unique in its shades of color,from light orange to dark purple(I could not get the picture of that deep purple one though).A Pasta Salad suites best with such garden fresh vegetables,juicy and nutritious with no cooking required except for the pasta.

The pasta salad is my entry for Presto Pasta nights,hosted this week by Claudia of Honey from a Rock

Recipe :Garden fresh Vegetable Rotini Salad
Serves 2-3
Ingredients
1/2 pound Whole grain Rotini pasta.
2 medium carrots,cut in long thin strips
1 cup tender salad greens(I used baby kale,carrot greens)
1 cup cherry tomatoes,halved
1 big clove garlic,minced
3-4 small sweet peppers,seeded and thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoon apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped

Method
Cook the pasta until al-dente(not soft but with a bite to it) as per the package directions.Drain and cool.Transfer in a large salad bowl.
Make the dressing by whisking the oil with vinegar,salt,pepper and parsley.Pour over the pasta,toss in rest of the vegetables and combine well.Serve immediately or could be keep an hour to let the flavors fuse.



Make no mistake,the succulent garden fresh okra stir fry does not go with pasta,its a perfect complement with flat bread or brown rice.Find the recipe of Okra stir fry here.

An important note about the Health Nut Challenge,I am unable to continue it due to time constraints.But I promise to post the round up of Tropical temptations as soon as I can squeeze in time to work on it.

Peach Tomato Salsa Ranchera

Peach Tomato Salsa Ranchera's instant burst of heat from chili peppers and sweetness of peaches,had me craving for its recipe since I first tasted it at my friends.But the recipe was a mystery since the salsa was store bought.I searched in couple of stores with no luck finding the peach kind.Google came to the rescue,searching the net found this easy video of salsa ranchera.Boosting that recipe on the video with sweet summery peaches,voila! I created my own home made peach tomato salsa that was almost as good as the one I first tasted.


The ranch-style Salsa is traditionally made with tomatoes,spices and hot chili peppers.Baking the tomatoes and hot chili peppers gives a mellow roasted flavor to the salsa ,better than steaming or blanching.One can even use ripe mangoes instead of peaches or both together.Just make sure the peaches are thoroughly washed since its the fruit considered to most laden with pesticides,or buy organic peaches if available.

Recipe: Peach Tomato Salsa Ranchera
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.Transfer in a bowl and serve with blue corn tortilla chips.Can be stored in sterilized jar for a month.



Fruity fiery tangy,the best salsa I ever tasted.

Cape Malay Tomato Bredie

We are talking Soccer and South African Cape Malay cuisine in this post.

If you are a soccer fan,you might already know South Africa is the honored host of World cup Soccer 2010.Soccer runs in my family,I was no Mia Hamm,but was deeply influenced by the game from my daddy dearests soccer passion.He had immense skill at the game, played for his school team,that gave him an athletic persona.He continues his passion ,follows the world cup series closely.I remember the nights he stayed awake ,when the world cup games were aired at odd mid-night hours.The passion is passed on to my son Nabeel,who is beginning to show interest in the game.I get the title of soccer mom,for being there for all his games,rain or shine.I also love practicing the game with him,not to mention,gives me a good work out.

Now, to be good at the game,a well-balanced meal is essential.That brings us to the recipe of the day.Bredie,a luscious slow cooked tomato and lamb stew,one of the most favored dishes of the South African Cape Malay Cuisine,that is rich in protein and has good serving of vegetables.Bredie is best devoured with Yellow rice(brown rice preferably) and stir fried vegetables on side and some fresh sliced mangoes for a sweet finish.A meal that my daddy dearest would wholly appreciate.I know he is watching his cholesterol and is low on red meat,which is why I use lean meat for the recipe with vegetarian alternative.


Cape Malay Cuisine
With their soft, caramel skins and wide smiles, the Cape Malay people are a prized and proud element of the South African culture.
The first group of Malaysian state prisoners landed on the shores of South Africa from Java and the neighboring Indonesian islands in the late 1600's. Many more followed in the years 1727 until 1749. Not only did this proud and attractive people bring with them the Muslim faith and fine architecture, they also brought with them a unique cookery style, introducing exciting mixtures of pungent spices that has had a heady influence on traditional South African cuisine. Indeed, the Malay-Portuguese words such as bobotie (a curried ground beef and egg custard dish), sosatie (kebabs marinated in a curry mixture) and bredie (slowly cooked stews rich in meat, tomatoes and spices) are integral in our cookery vocabulary.
-Meryl Grebe(a South African Food publisher at inmamaskitchen.com.)


Recipe : Cape Malay Tomato Bredie adapted from Meryl Grebe's recipe
Serves 3-4
Ingredients
2 cups tomato sauce
1 medium onion,finely chopped
1 pound lean lamb or goat*,medium cut
2 medium sweet potatoes or yams,peeled and diced
2 cloves garlic,minced
1/2 inch ginger root,peeled and minced
1 teaspoon spice mix(ground cumin,pepper corns,coriander,cinnamon,cardamom and cloves)
1/4 teaspoon red chili powder or cayenne.
2 teaspoon extra virgin olive oil or canola oil
3/4 teaspoon salt

*Vegetarians could use 2 cups of Soy nuggets(available in Asian stores),lessen the cooking time.

Method
Trim any excess white fat from the meat.
In a heavy bottom skillet or pressure cooker,heat the oil,saute the onions until lightly colored,5-6 minutes.Add the fresh minced garlic,ginger and rest of the dry spices and salt,after a minute,add the meat and 2 cups of water.Cover and let cook for about an hour in the skillet or 25 minutes in the pressure cooker ,on medium low heat until meat is tender.
While the meat cooks,roast the sweet potatoes or yams,in an oven until tender.Keep aside.
When meat is tender, stir in the tomato sauce,roasted sweet potatoes and simmer for 4-5 minutes.Garnish with fresh herbs.Serve warm with brown rice or whole grain flat bread.


The recipe is my contribution for Meeta's Monthly Mingle : South African Cuisine.

Tunisian Shakshouka(Eggs in Tomato Pepper sauce) with Baguette

March was Tunisian Special in Walima Cooking Club.Beautiful small oasis along the Mediterranean African coast,Tunisia has immense diversity in both food and culture.The cuisine is a pleasing potpourri of flavors influenced by the neighboring African and European cuisines.
Recipe : Tunisian Shakshouka(chakchouka)
An absolute scrumptious Egg dish,Shakshouka is a well-known breakfast meal in North Africa.Eggs are poached in a simmering sauce,with medley of vegetables.Tunisians love spice,the heat in this dish is dominated by hot harissa.For variation,eggs can be replaced with different kind of animal or plant protein or made just with vegetables like the ratatouille.
Complemented with a crusty home made bread,the whole grain french baguette was the best match.

serves 4
Ingredients
3 Tomatoes, peeled, seeded and diced
2 Green and red bell peppers, sliced(can use other vegetables like eggplants,potatoes and zucchini)
1 teaspoon cumin seeds
1 tablespoon Paprika
1 Medium Onion, thinly sliced
2 cloves Garlic, minced
1 tablespoon extra virgin Olive oil
1 tablespoon Harissa
1/2 teaspoon sea salt.
4 large Organic Eggs
some fresh parsley,finely chopped

Method
Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread like Baguette.




Variations
Add a few olives and capers and eliminate the eggs.


Recipe :Whole grain French Baguette

Ingredients
2 1/2 cups of Whole wheat flour(fine ground)
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon sea salt
1 tablespoon Extra virgin Olive oil
3/4 cup warm water

Method
Dissolve the yeast in warm water and allow the yeast to rise and get frothy, about 10 minutes.In a large bowl combine the flour, salt and oil. Add the yeast mixture and knead until well combined and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 2-3 hours.
Preheat oven to 400F.
Punch down the air from the dough.Knead for a minute.Then divide the dough in to 4 equal portions.Roll each in to long rectangular shape place on a greased baking sheet,make deep diagonal slashes across loaves,cover with a kitchen towel and proof for another 30 minutes by allowing to rise one last time before baking
Bake for 15 to 20 minutes until golden brown on top.Let cool completely before slicing with serrated knife.Great for dipping in soups and stews.Also makes hearty crusty sandwiches.

Chickpeas Polenta(Panisse) with Olives and Sun dried Tomatoes

Some flours remain unused in my pantry forever.Once of those is Chickpea flour(besan),I got this one pack last Ramadan,consumed a couple of times for these delicacies and rest has been in there since.I chanced upon the pleasing Panisse recipe in my treasured Mayo clinic cookbook ,just in time before the expiry date of the flour.
Panisse is a filling french snack,with polenta like soft texture,that is also served as side.The snack is usually cut and fried like french fries.The cookbook's adaptation is baked panisse,which is then broiled until crispy and then made more appealing with the olive and sun dried tomatoes topping.The vegan substitute Tofu was not in the book,but should work next best instead of eggs.

To find the star ingredients in this recipe,the chick pea flour,track down your nearest East Indian or Arab store,you are sure to spot it in the flour aisle.


Recipe: Chickpea Polenta ,adapted from Mayo Clinic Cookbook.
Ingredients
1 3/4 cup(9 oz/280g) Chickpea(Garbanzo bean) flour[Available in Italian,Arab and East Indian stores]
2 cups(16 fl oz/500ml) plain soy milk or reduced fat milk
1 cup Vegetable stock or water
1 tablespoon extra virgin olive oil
2 cloves garlic,finely chopped
1 tablespoon fresh thyme ,oregano or basil,chopped or 1 teaspoon dried
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon turmeric(optional)
3 Organic Egg whites(Vegan substitute : 4 oz silken tofu)
For Topping
1 tablespoon extra virgin olive oil
1 medium onion,sliced
1/4 cup black olive,chopped or sliced
1/4 cup dry-packed sun-dried tomatoes,soaked in water to rehydrate,drained and chopped


Method
In a blender or food processor,combine flour,milk,stock,oil,garlic,mustard,salt and pepper.Process until smooth.Pour batter in a bowl and let stand for few minutes.

Preheat oven to 375F.Lightly coat a 9 x 13 inch baking pan or dish with cooking spray.

If using Eggs
In a large,grease free bowl,using an electric mixer on high speed or hand whisk,beat egg whites until stiff peaks form.Gently fold the egg whites in to the batter.

If using Tofu
Use a hand whisk and beat the tofu until smooth.Mix in the batter.

Now pour the batter in to the prepared pan.Bake until puffed and lightly brown around the edges,about 20-25 minutes.Let cool for 15 minutes.

While polenta is cooling,make the topping.In a small saute or frying pan,heat the oil over medium heat.Add the onion and cook until soft and lightly golden,about 6 minutes.Add the olives and tomatoes and cook for a minute.Remove from heat.

Sprinkle the onion olive mixture over the baked polenta.Broil until the top is lightly brown.Watch carefully,this takes only about a minute.
Cut the Polenta in squares then cut the squares on the diagonal in to wedges.Serve immediately.Can be stored in the fridge for 3-4 days.Warm before serving.


Hosting Weekend Herb Blogging #225

I'll be hosting the Weekend Herb Blogging event for the week(March 15th-21st).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206

The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season.
Recipeadapted from Anudivya's Roasted Pie-Pumpkin chutney
Ingredients
2 cups fresh Pumpkin Puree
1 small plum tomato,finely hopped (optional)
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 green chillies or any other hot pepper
1 clove garlic,minced
1/2 inch ginger root,minced
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom)
1/2 teaspoon salt
2 teaspoon Extra virgin olive oil or Canola oil

Method
Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice ,flat bread ,mix in pasta,Dosa,Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks.


I'll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Classic Ratatouille

Ratatouille(pronounced RAT-EH-TOO-EY and literally meaning "Chunky stew to stir") is a Classic French-Provençal dish with earthy flavors of abundantly fresh veggies.Dated back to 18th century France,the dish was poor farmer's nutrient rich meal.

I was introduced to this vintage recipe from the Disney-Pixar's Comedy "Ratatouille".The vibrant recipe at smitten kitchen inspired by the Movie itself was very impressive ,then I was thinking an easier method like the chop and toss method used in the Ratatouille pasta.

A really good ratatouille is not one of the quicker dishes to make,as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer.This recipe is the only one we know of which produces a ratatouille in which each vegetable retains its own shape and character.~ Julia Child
More recently while browsing through Master Chef Julia Child's Classics found really good ratatouille recipe that undoubtedly seemed the best to bring out the flavors for an ultimate,delicate and crisp ratatouille.

The recipe here is adapted from both the tried and tasted recipes.One can layer vegetables,alternating or just top one layer of vegetable over the other.More importantly use fresh ingredients and avoid any canned vegetables for a flavorsome ratatouille.


Serves 3-4
Ingredients
2 medium Italian or Japanese eggplants or 4 medium Indian eggplants,thinly sliced(with Skin on))
2 yellow squash,thinly sliced
2 Zucchini,thinly sliced
1 small red ,green or yellow Bell pepper,seeded and sliced
2 cloves Garlic,chopped
2 medium Vine Ripe tomatoes,sliced
4 medium ripe red tomatoes,steamed,peeled,seeded and juiced
Few springs fresh herbs,basil or flat leaf parsley,chopped
1 teaspoon black pepper,freshly ground
2 tablespoon Extra Virgin Olive oil
1 1/2 teaspoon salt

Method
In large mixing bowl,toss all the sliced vegetables(eggplant,zucchini and squash) with a teaspoon of salt ,let sit for 15-20 minutes.
In a large pan heat the oil on medium-high heat.Saute the salted vegetables in a single layer ,about a minute on each side until slightly brown.Keep aside.
In the same pan,add the onions and saute onions about 3-4 minutes ,add the garlic and saute another minute before adding the peppers.Cook another 3-4 minutes on medium heat.
Add the tomato pulp ,cover and cook until juice has mostly evaporated.Season with salt and pepper.

In a baking dish or casserole spread 1/3th of the prepared tomato sauce,arrange the sliced of sauteed vegetable and the extra tomato slices in a single or double layer with sauce in between.Sprinkle the herbs and top any remaining tomato sauce.
Cover and simmer on stove top on medium-low heat for 20-25 minutes or bake at 375F for 15-20 minutes until cooked through.Slightly cool.To serve,spread a little sauce leftover in the dish on to the serving plate,place the cooked vegetables and garnish with fresh herbs ,enjoy along side a crusty bread or a bowl of brown rice.Tastes better the next day,gently reheat before serving.

Shot in the setting sun,the click was a pleasant surprise for me.Nabeel was particularly amused by its name for it reminded him of the amuses of the Rat Chef Remy. Mr.HealthNut on the other hand was delighted over the simplicity and flavors in the dish using the plain old baigan and tamatar.

This is now off to two wonderful events paired together - Click and Meeta's Monthly mingle : Heirloom.

bon appétit!

A Soup and Salad that Saved my day

I've slurped quite a few warming soups past week while recovering from the nasty viral infection.I personally never liked canned soups,the fresh home made soups certainly are my preference,lower in sodium and higher in flavor plus some wholesome pasta can make a potent meal,feeding body's defenses against infections.

Chunky Veggie Tomato Soup with Pasta
(serves 3)
Ingredients
2 cups tomato puree
1 cup carrots,diced or sliced
1/4 cup peas
1/4 cup french beans
1 clove garlic,finely chopped
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups vegetable stock or water
1 tablespoon fresh cilantro,finely chopped
1 teaspoon extra virgin olive oil
2 cups cooked pasta
pita chips for garnish

Method
Heat the oil in a medium saucepan at medium heat, then add the garlic and spices,sauté for a minute.Add tomato puree,vegetables including the juice and the vegetable stock. Bring to a boil, season with salt, then let simmer for 20-25 minutes until veggies are tender,then add the cooked pasta.Simmer couple more minutes.serve warm with some pita chips.

I'd love to share this soup with FIL:tomatoes event at Sanghi's Blog.

Lentil Fattoush Salad


This is a refreshing Lebanese salad,usually made with greens ,crunchy pita chips and veggies,spiced up with tart sumac spice(available in Middle eastern stores).The brilliant idea of adding lentils comes from Suganya's Lentil fattoush salad,making this salad a meal in itself.Another invigorating meal that made me feel better.

Recipe
(Serves 2)
Ingredients
1/2 cup Whole lentils like green mung or pigeon peas
1 bay leaf
1 cinnamon stick
1/4 teaspoon salt
3 cups Romaine or Iceberg lettuce,chopped
1 medium tomato ,chopped
3-4 baby carrots,sliced
1/2 a cup pita chips,crushed

For Dressing
1 tablespoon herbs like mint or parsley,finely chopped
1 teaspoon Sumac
1 teaspoon Aleppo pepper or red pepper flakes
2 tablespoon lemon juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly ground

Method
Wash and soak the lentils in cold water for 10 minutes.Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cup of water ,season with salt,drop the cinnamon stick and bay leaf and Cover,let cook on medium-high heat for about 8 minutes in pressure cooker and 30 minutes in the saucepan just until soft but not mushy.
Transfer all the vegetable in a large mixing bowl.Mix in the cooked lentils.Prepare the dressing in another bowl ,by whisking together the oil,juice,salt and spices.Combine the dressing in the vegetables mixture,toss to coat well.Sprinkle with crushed pita chips and serve.

I'm sending this Tasty Palettes's Tried and Tasted recipe to sweatha of Tasty curry leaf.

Vegan Soy chunks Empanadas

Empandas are stuffed Mexican pastries ,with many savory variations.I made these hearty empanadas all vegan,using Soy instead of meat along with vegetables,nuts and fruits.These are off to Vaishali's Vegan Mexican food event.

Ingredients
2 cups whole wheat flour
1 pack active dry yeast,2 teaspoon
1 cup warm water
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive oil or vegetable oil

for filling
1 cup soy chunks(nutrela) or firm tofu
1/2 a medium onion,chopped
1 small tomato ,chopped
1 medium carrot,chopped
1/2 cup broccoli,chopped
2 cloves garlic,finely chopped
1/2 teaspoon each of cumin and coriander powder
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup roasted almonds,coarsely chopped
1/4 cup dried fruits,cranberries,raisin or cherries
2 tablespoon fresh herbs cilantro or parsley,finely chopped
1 tablespoon extra virgin olive oil

Method
Cook the soy chunks
Bring 2 cups of water to a boil,turn off the heat,add the soy chunks,cover and let soak for 20 minutes.Uncover,drain and squeeze out excess water,chop the chunks to smaller pieces.

Prepare the dough
Stir the yeast in the warm water and let rise for couple minutes.In a mixing bowl add the flour ,salt and oil,stir in the yeast mixture.Mix to combine,knead for 2 minutes or until smooth.Cover and leave to rise for an hour.

Prepare the filling
Heat oil in a pan,add the onions,saute until translucent then add the garlic,after few seconds,stir in the rest of the spices and vegetables.Cover and cook for 5 minutes,then mix in the chopped soy chunks.Allow the flavors to soak in the soy chunks ,cook for another 5 minutes.Mix the herbs,nuts and dried fruits.Cool the mixture completely.
Shape and Bake the empanadas
Preheat Over to 400F.

Divide the dough in 5 equal portions.On a lightly floured work surface ,roll out each piece to a 7inch round. Spoon the filling into center of rounds,then fold over in to half-moon shape.Press edges together and roll over to seal.Place on a baking sheet,cover with cling wrap.Leave pastries in a warm place for 10-15 minutes or until slightly risen.
Uncover the empanadas,bake for 10 minutes.Reduce the temperature to 350F and bake for another 15 minutes.Serve warm with Salad.


Reposts
The Pretty Pink Beet pasta adapted from Bharti's recipe is off to Presto Pasta Nights,hosted this week by Aquadaze


Blog Hopping Break!
Ms.health nut is sick and down with spring fever,and will not be able to blog hop until next week:(

Stuffed Tomatoes- Juicy Red !

Ever wonder,the similarity in structure of heart and the tomatoes,both have four chambers and comprise of red fluid.In fact studies have shown tomatoes are good for heart health.

The tomatoes are rich in antioxidants called lycopene,which helps in fighting cancers and another antioxidant called beta-carotene which is good for healthy skin.Read details health benefit of this super food here.

Ravishing red ,tangy and juicy tomatoes stuffed with flavorful rice are perfect start of any meal.Couscous and bulgur wheat also work just as good.
Ingredients
6-8 medium size Red Tomatoes(I used the Campari tomatoes)
2 cups cooked rice or Bulgur wheat or couscous
1/2 teaspoon ginger and garlic paste or freshly minced
1/2 teaspoon chilli powder
1/2 teaspoon cumin or coriander powder
1/4 teaspoon turmeric
1/2 teaspoon salt
3-4 tablespoon of Olive oil
3-4 tablespoon of Partly skimmed Mozzarella cheese, grated

Method
Hallow the tomatoes by slicing off the tops with sharp knife,keep aside the tops.Using a knife cut the insides of the pulp and with a small spoon scoop out the pulp and juice ,reserve it all for the stuffing.

To make the stuffing,heat a tablespoon of oil in a pan,add the ginger garlic paste and saute on low heat for a minute then add the spices ,reserved tomato juice and pulp ,cook until reduced to a thick gravy,stir in the cooked rice or couscous or bulgur wheat.Cook for a minute or 2 until flavors infuse.Cool the mixture slightly before stuffing.

Bake Method
Preheat oven to 350F.Spread 2 tablespoon of Oil on baking dish. Place the hollowed tomatoes on the dish and stuff the rice mixture in to the tomatoes until filled up.Sprinkle with grated cheese and place the reserved tomato tops back on .Drizzle little more oil all over and bake about 15-20 minutes until tender ,serve warm.

Stove top Method
Stuff the tomatoes with the rice mixture just as above.Heat a non-stick pan on medium flame and add 2 tablespoon of oil,carefully place the tomatoes along the sides of the pan to prevent from falling.Let cook 10 minutes uncovered then partially cover and let cook for another 5-10 minutes.Serve warm.


Beauty Tip
After the much appreciated Oats beauty secret,I decided to include a beauty tip related with the food.Tomatoes help in maintaining skin health,also acts as a good skin cleanser and rejuvenating the skin.Mix about 2 tablespoon of fresh mashed tomatoes(puree) with a teaspoon of honey,apply all over face and neck.Rinse it off after 15 minutes.


Click - Red!
Food photography is my new found passion,thanks to the inspirational bloggers like Jai and Bee,I started to be more acquisitive about clicking for eye-catching images.
I usually take the pictures during the day in the natural light,sometimes use a white curtains around to adjust the brightness.I also keep in mind the freshness factor in my images,especially for the veggies which look best when fresh.

This shot of stuffed tomatoes is my entry for this month's Click-Red ,a monthly photography event hosted by Jai and Bee of Jugalbandi.For this particular image I used no tool to adjust the brightness,its natural light, was nice and bright by the window with snow on the ground.I used a thin red curtain on the side for the light tint of redness(also for the first picture in the post).Here is the same picture without the red curtain around.


I still have a lot to learn about techniques of clicking the perfect food images,but I think I'm making some progress here,what say folks?

Andhra Chepala Pusulu(Fish in Tamarind Tomato sauce) and Guntur Mirchi(Chilly)

(image source Wikipedia)
Guntur Mirchi(Hot pepper)
Andhra Pradesh(in South India) is home to one of the hottest chillies called Guntur Mirchi.Its hard to miss the red luscious bed of chillies drying in summer sun in while traveling to Guntur. Guntur is one the largest exporters of red chilly next only to Mexico! Andhra cuisine blossoms red with the flavor of these Chillies.Married to a Guntur Abbae(boy),I've acquainted myself with many andhra recipes.Chepala pesulu in Telugu translates to the Fish in Tamarind Tomato sauce is one such authentic Andhra favorites.This recipe brings out the best flavors of fish while preserving its nutritive value and tastes best when cooked in red hot peppers!


A secret of good memory ,eye sight and cardiovascular health is to include fish as part of your diet at least twice a week.Choosing the right kind of fish and cooking method is the key to get the most of its nutritive value.
Healthiest Fish are the oily fish(rich in Omega 3s) like wild Salmon,rainbow trout,pacific halibut and pacific cod.check out this page for an eco-friendly guide of selecting the right kind of fish.Important read ,Wild Vs Farm-raised fish.

Best Cooking Methods for Fish
Steaming,Cooking fish over simmering water until tender,good for salads or cutlets.
Poaching,gently cooking in simmering water or broth ,with vegetables for more flavor.
Stove Top Searing ,Cooking in a non-stick pan with some healthy oil (Olive oil)until crust is lightly crisp but not burnt.
Broil or Bake between temperature 350-375F ,requires less oil and cooks faster.
Recipe Chepala Pulusu(Fish in Tamarind Tomato sauce)
Ingredient
1 pound Fish Rainbow trout or Tilapia or any eco-friendly fish,fillets or slices with bones.
2 big Red Plum tomatoes,finely chopped
1 small onion,finely chopped
1 teaspoon ginger and garlic paste or use freshly grated
1/2 cup tamarind\imli juice, soak tamarind in water and strain the pulp or use a teaspoon of tamarind paste
1 teaspoon Rasam or sambhar powder(available in Asian grocers) or use 1/2 teaspoon each of cumin(zeera) and coriander(dhania) powder.
1 teaspoon chilly powder
1 teaspoon turmeric\haldi
1 teaspoon salt
1 sprig curry leaves
3 tablespoon Olive oil
2 tablespoon chopped cilantro\Coriander\Kothmir

Method
Marinate Fish:
Marinate the cleaned fish with 1/2 teaspoon each of turmeric,chilly powder and ginger garlic paste.
Prepare the sauce
In a sauce pan, add the chopped onions and curry leaves,saute until lightly brown. Add the ginger and garlic paste, sauce until aromatic and lightly brown. Add the chopped tomatoes and the spices. Cover and cook until tomatoes are tender. Add the tamarind juice and another 1/2 a cup of water and simmer.

Bake or Sear the fish.
To bake: Preheat oven to 350F and drizzle 2 tablespoon of olive oil evenly over the marinated fish and bake about 15-20 minutes until cooled through
To Sear: Heat Olive oil in a non stick pan and add the marinated fish. Let cook about 10 minutes each side. Remove and set aside. Add any pan juices in to the prepared sauce.

Simmer in the sauce.
Add the baked or seared fish in to the simmering sauce. Do not stir the tender fish,Cook for another 10 minutes until flavors infuse, garnish with chopped cilantro and serve on a bed of warm Rice.

Health Benefits of Chilly listed in this post.

Chepala Pulusu is off to SWC Andhra Pradesh event,hosted by Hari Priya Reddy.

Other Andhra favorites posted
Tomato Rasam
Sambhar
Lemon Rice with Egg Plant Chutney
Mirchi Ka Salan
Hyderabadi Biryani
Hyderabadi Haleem

Spicy Tomato Soup(Rasam)

Spicy Tomato Soup(Rasam)

Rasam is another Spicy South India Soup. Usually consumed in the second course of a heavy lunch. In a typical three course South Indian lunch , rice is served with a curry and sambhar in the first course. In the second course Rasam is served with rice and the last course is fresh home made yogurt with rice. I just love south Indian food,totally satisfying and filling.

Ingredients you'll need are
2 big Plum tomatoes
1 small onion
2 Garlic cloves
1/2 teaspoon Chilly powder
1/2 teaspoon turmeric
1 teaspoon Rasam powder(Easily spotted in an Indian Store)
1/2 teaspoon salt
For Tadka(Tempering)
1/2 teaspoon mustard and cumin seeds
2 Dry red chillies
1 clove garlic
1 tablespoon vegetable oil

To make this Second course Soup
Add 2 cup of water in a pot along with the ingredients besides tadka ingredients. Cover and simmer for 30 minutes. Drain in a bowl and return the soup in the pot. Simmer for another 5 minutes .Prepare the tadka(just like we did for sambhar) ,pour it in the soup. Serve with rice, rice and only rice.

Health Nut Note
Eating too much starchy white rice is not a part of healthy diet. Its important to control your portion of rice . Instead of using just white rice ,try mixing some brown rice.

Veggie Rice(Pulov) with Tomato Chutney

Veggie Rice(Pulov)
Cooking vegetable along with rice makes your meal filling and nutritious. Consider using some brown rice. Mix some brown rice in white rice. Did you know that difference between brown and white rice is same as difference between whole wheat flour and all purpose?. While milling the brown rice in to white rice, most of the vitamins ,minerals and fiber are lost and so are many of the nutritive benefits of Rice. Try brown rice for a healthy wholesome change from starchy white rice.


Ingredients you'll need are

2 cups Rice
1 medium onion
1 cup sliced carrots
1/2 cup peas
1 cup french beans cut
1 cup Broccoli or cauliflower florets
1/2 teaspoon turmeric
3/4 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
2 tablespoon Extra Virgin Olive Oil
some mint leaves and cilantro chopped.

To make the Pulov
Wash rice and soak it for 15 minutes.
Heat oil in a skillet on medium high flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cut vegetables and cook for couple of minutes. Drain the water from rice and add in to the skillet and cook until rice turns pearly. Now add 2 cups of water and chopped mint and cilantro. Cover and cook until all water is dry(brown rice takes relatively longer to cook). Serve this flavorful rice with Tomato Chutney.

Health nut Substitute
Using Green Whole Moong adds fiber for your recipe

Tangy Tomato Chutney
Ingredients you'll need are
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds and cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil

To make the chutney
Heat EVOO in a saucepan. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed Garlic cloves, chilles and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Pulov ,Khichdi or Parathas.