Feeds:
Posts
Comments

Archive for August, 2014

This is  a great one pot meal.The warm chili with a side of toasted bread or tortilla chips is so good on the tummy.

Ingredients:

Vegetable stock – 1/4 cup

Onion- 1, coarsely chopped

Green bell pepper- 1, seeded and finely chopped

Red bell pepper- 1, seeded and finely chopped

Garlic – 1 tsp, finely chopped

Ginger- 1 st, finely chopped

Ground cumin – 2 tsp

Chili powder- 1/2 tsp

Tomato paste- 2 tbs

Diced tomatoes- 1 cup

Kidney beans- 3/4 cup- pressure cooked, without being mushy

Black eyed peas – 3/4 cup, pressure cooked without being mushy

Salt & Pepper

Oil- 2 tbs

Tortilla chips- to serve ( optional)

 

Method:

1.Heat oil in a large saucepan, add the onion, saute for a couple of minutes. Add green bell pepper, red bell pepper and continue to saute for a 3-4 minutes.

2.Add chopped garlic and ginger, cumin, chili powder, tomato paste and tomatoes.Pour the stock and simmer for a good 20 minutes. Season with salt and pepper and simmer again for 5 minutes.

3.Stir in all the beans and simmer for additional 5 minutes or until heated through.Serve immediately with tortilla chips or toasted bread-which is what I did.

chili

 

Serves: 4

Advertisements

Read Full Post »

This is a great tasting home-made burger that satisfies the appetite and will taste far better than the ones we buy.

Ingredients:

Oil- 1 tbs plus extra for brushing ( I used avocado oil)

Onion-1, finely chopped

Garlic clove-1, finely chopped

Ground coriander- 1 tsp

Ground cumin-1 tsp

White button mushrooms- 2 cups, finely chopped

Black beans-15 oz

Flat leaf parsley-2 tbs, chopped

All purpose flour- for dusting

Salt

Pepper

Ham burger buns- to serve

 

Method:

1.Soak the black beans for couple of hours, pressure cook it giving 4 whistles, set aside.Once, cool, mash it.

2.Preheat broiler to medium high. Heat oil in a heavy skillet over medium heat.Add the onion and cook, stirring frequently, for 5 minutes, or until softened.

3.Add the garlic, coriander,cumin and cook, stirring for an additional minute.Add the mushrooms and cook, stirring frequently for 4-5 minutes, until all the liquid has evaporated. Transfer to a bowl.

4.Stir the mashed beans into the mushroom mixture with the parsley and season with salt and pepper.

5.Divide the mixture equally into four portions, dust slightly with flour,and shape into flat, round patties.

6.Brush with oil and cook under the preheated broiler for 4-5 minutes on each side. Serve in ham burger buns topped with onion and tomato slices and lettuce

imageedit_1_8874927602

Ps: These will freeze well, so make a double batch. Open freeze on a sheet, then transfer to a plastic container for upto 3 months, Cook from frozen.

Serves:4

 

 

Read Full Post »

Satay Noodles

This is a filling meal and there is only one pan to clean 🙂

Ingredients:

Dried medium egg noodles-4 1/2 ounces

Coconut milk- 2/3 cup

Vegetable oil- 2 tsp

Red bell pepper, seeded and thinly sliced-1

Plump garlic clove, thinly sliced-1

Bean sprouts-1 1/4 cups

Dark soy sauce- 2 tbs

Roasted, salted peanuts, coarsely chopped- 1/3 cup

Scallions, diagonally sliced- 3

Cilantro- a large handful, chopped

Salt

Lime halves -2 to serve ( optional)

 

Method:

1.Bring a large saucepan of lightly salted water to a boil.Add the noodles, bring back to a boil.Cook according to package directions, until tender but still firm to the bite.Drain.

2.Heat oil in a wok or a large heavy skillet.Add the bell pepper and stir fry over high heat for 2-3 minutes, until soft. Add the garlic and stir- fry for an additional 40-60 seconds; donot let it burn.

3.Add the bean sprouts, followed by the noodles, coconut milk,soy sauce and peanuts. Reduce the heat and stir for an additional 2-3 minutes, until piping hot. Add the scallions and cilantro and toss together.

4.Divide between two warm bowls and serve immediately with the lime haves for squeezing over.

satay noodles

Ps: I was too busy tasting the food, I forgot to click the picture with lime halves.

Serves: 2

 

Read Full Post »