Saturday, July 11, 2015

Lettuce Wraps

Lettuce wraps with Cucumber and Hummus filling

If you are looking to cut carbs while still keeping a vegetarian diet, this is an excellent choice for lunch or snack. It is very versatile also, you can change fillings per your choice.

Start out with iceberg lettuce. Separate and clean the leaves and pat dry. If leaves are very big, cut them to size you want.

In the picture above I have spread some hummus and topped with cucumber slices and red pepper flakes. Below are some other kinds of stuffings I use. Wrap the lettuce leaf around the filling. If desired, use a toothpick to hold the wrap. Enjoy immediately.

Lettuce wrap filled with Muester cheese, cucumber slices and red pepper flakes.





Lettuce wrap filled with spicy guacamole and sliced cherry tomatoes


Lettuce wrap smeared with Indian tomato pickle and topped with tomatoes, cucumbers and carrots
 

Thursday, July 9, 2015

Cucumber snacks



Cucumber cups
 These are super easy, no cook snacks, perfect for hot summer days and elegant enough to serve guests as well. They are well loved by adults and kids alike.

Here's how to make these Cucumber snacks:

Take a chilled English cucumber, if desired peel the skin completely or at intervals for a design or keep unpeeled. Cut into 1 inch rounds. Use a small melon baller to create a hollow in each cucumber slice. Take care not to poke a hole thru the other end of the slice.

Fill each with guacamole by spoon or piped in. You can substitute with hummus, pesto or other filling of your choice.

Serve immediately.

Tuesday, June 16, 2015

Dates and Nuts Laddoos (sugar-free)

Dates and nuts laddoos (sugar-free)

If you want to avoid sugar, yet enjoy a sweet and healthy snack, these Dates and Nuts laddoos are for you. And they are nutritious to boot. The recipe is from Manjula's Kitchen.

Here's how I made these date and nut laddoos:

1 cup pitted mejdool dates
1 cup mixed nuts - almonds, pistachios and walnuts (all unsalted)
1 tsp unsweetened cocoa pwd
pinch of salt

My dates were quite soft, so I just added them to the food processor and let it run for a minutes. Then add the salt and cocoa pwd and run it again for a min or 2 until it forms a lump.

Chop the nuts roughly. Take the dates lump from the food processor and knead it with the nuts till well incorporated, about 1 min.

Grease your palms with ghee and form into laddoos. Enjoy!

Green smoothie

Green smoothie
Here's a refreshing and healthy way to drink your veggies and fruits. Here's how I make Green Smoothie:

2 handful baby spinach (I use the bagged kind)
1 handful cilantro
2 cups cubed honeydew melon
1 small avocado
juice of 1/2 lemon
1/2 cup cold almond milk

Blend all ingredients. Add more lemon juice or some honey if needed. Enjoy immediately.





Friday, February 6, 2015

Dumplings and vegetables soup


Dumplings and Vegetable Soup
Dumplings and Vegetables Soup

A recent edition of Relish food magazine that comes with our newspaper had a recipe for chicken and dumplings soup. I based this soup on that, but of course made it vegetarian. Spices and veggies can be modified to suit your taste as this is a very versatile recipe. I went for a Mexican flavor for the soup.

Here's how I made Dumplings and Vegetables Soup:

Heat 2 tsp olive oil. Saute handful of onions till softened, about 5 to 7 mins on medium heat. Add finely minced garlic (1 clove) and cook 2 mins. Add veggies - I have used frozen Trader Joe's Veg Medley and frozen chopped spinach. Cook till thawed. Add 3 cups vegetable broth, 1 cup salsa, 1 tsp cumin pwd, 1/4 tsp paprika, little salt and sugar to taste.

For the dumplings - take 1/2 cup Bisquick mix. Add handful of finely chopped or grated veggies - I have used finely chopped colored peppers and grated carrots. Add 1 tbsp shredded cheese if desired - I have used Mexican cheese blend. Add little seasonings to taste - I used salt, pepper and cumin pwd. Add about 2 tbsp milk, little by little, and mix till it comes together like dough.

Add the dumplings mix, spoonful at a time, to the soup. Cook uncovered for 10 mins on medium heat, stirring once in a while. Then cover and cook on low for 10 mins. Add more broth or water as needed to get desired consistency. I kept the soup quite thick, not runny.

Serve this soup hot/warm. We enjoyed it with some quesadillas.



Sunday, February 1, 2015

Superbowl Snacks

Today is Superbowl Sunday and since Seattle Seahawks are in the finals this time also, there is great excitement all around. We will be watching the game at our friend's place. Not being a big sports enthusiast, I am gonna show my spirit more in the food department.

Here's my prep for this afternoon:

Superbowl Stuffed Bread Buns
Superbowl Stuffed Bread Buns

 I haven't made bread in ages, so was aching to make some. This gave me the perfect chance to make football shaped stuffed bread buns.

For the stuffing I used a mix of potatoes, onions and green bell peppers. I spiced it up with pav bhaji masala, salt, sugar and lemon juice.

The bread is made using my trusted recipe:

Heat 1 cup water to 100-110F, add 1 packet yeast and 1 tbsp sugar. Mix well and leave aside for 10 mins. It should froth by then.

Take 4 tbsp melted butter, 1.5 tsp salt and 1/2 cup milk pwd in a big bowl. Add the frothy yeast mix to it. Now add 3 cup flour, 1 cup at a mix. Mix well. Knead for 5 mins. Add few drops of oil and keep kneading another 5 mins. Cover the bowl and keep in a warm place for 2 hrs. The dough will double in size by this time. Punch down the dough, divide into about 15 balls. Stuff each ball with the potato mixture. Bring ends together and seal shut. Shape into oblongs and press ends slightly to give them football shape. Place on a baking sheet which is covered with foil. Cover the buns with a moist paper towel or kitchen towel. Keep in a warm place for 1 hour. Then brush tops with milk and bake in a pre heated 350F oven for 1/2 hour or until light brown on top.

Let them cool before decorating with the lace. For this I used room temperature Nuefchatel cheese with a pinch of salt and chaat masala. I also added few drops of milk to make it easier to pipe it. I filled this mix in a plastic bag, made a small cut in a corner and piped the lace onto the football buns.

Superbowl Gulab Jamuns
The host had requested for gulab jamuns, so I decided to give them a slight twist by making them oblong (football shaped). I used Chitale Gulab Jamun mix and followed the package directions to make the jamuns. I prepped only 1/3rd the stated quantity of syrup as I did not want the jamuns floating around in the syrup. I dunked the jamuns in the hot syrup only for about 5 mins each, then drained and plated them. For the football lace, I used melted white candy and almonds slivers (for the small lace across the center).

Thursday, January 29, 2015

Gul Poli


Gul Poli

Gul Poli is a traditional Maharashtrian sweet dish, made around the time of Makar Sankrant. 

It is a thin, crispy roti filled with jaggery (gul) and gram flour mix. I like it best when it is fresh and warm, served with a dollop of ghee.

I make it in 2 ways depending how crisp I want it. My dad can only eat soft foods, hence I make it as soft as I can for him.

Here's how I make Gul Poli (crispy version):

Stuffing - 1/2 cup grated jaggery (gul), 2 tbsp gram flour, 2  tbsp sesame seeds, 1 tsp poppy seeds (khus khus), 1/2 tsp cardamon pwd, 1/2 tsp nutmeg pwd.

Microwave the poppy seeds at 30 sec intervals for 1 min. stirring in between.

Microwave the sesame seeds at 30 sec intervals for 2 mins, stirring in between.

Cool both, then grind coarsely.

Microwave the gram flour at 30 sec intervals for 2 to 3 mins stirring in between.

Microwave the gul for 1 min or so until melted.

Mix the melted gul, roasted gram flour, powdered sesame and poppy seeds and cardamon and nutmeg pwds. Use a few drops of milk and ghee to form into a lump. Divide into 6 balls.

Dough - 1/2 cup wheat flour, 2 tsp plain flour, pinch of salt. Mix well. Add enough water to form into a dough. The consistency of the dough should be same as that of the gul mixture. So if your gul mixture is slightly loose, make a softer dough. Let the dough rest for 1/2 hour, then divide into 6 balls.

Then roll out each dough ball into small puri. Place 1 gul mixture ball on it. Bring sides of the dough together and seal close. Flatten between palms. Roll into a thin roti, using flour (wheat or plain or rice flour) to dust liberally.




















Roast on a non stick pan on medium heat until light brown spots appear on both sides.

To make softer version of Gul Poli:

Ingredients for the filling are same as above. Make sure the gul is finely grated. Do not microwave the gul. Just mix the grated gul with the roasted gram flour, ground sesame and poppy seeds and cardamon and nutmeg pwd.










The dough is also same as above. You can make 2 small thin rotis from the dough, spread the gul mix evenly over 1 roti, wet the edges with water, cover it with the other roti, press edges to seal and roll into a bigger roti dusting with flour. Roast per above method.

 

Alternatively, you can fill the dry gul mix in one small flattened dough, bring the edges together, seal, flatten between palms and roll into a bigger roti. I prefer this method as the gul mix spreads out evenly this way for me. Roast per above method. Be sure to serve this warm as it will crisp up as it cools.

 

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