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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

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I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist

Ingredients:

All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon

Method:

1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s

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Ingredients:

Cucumber-1/4 cup

Carrot-1/4 cup

Beets shredded-1/4 cup

Tomato-1/2

Salt

pepper

lemon juice- to your liking

Mint leaves- a few

Method:

1.Run the tomato, cucumber,mint leaves, beets and carrot in a blender.

2.Strain the juice from the vegetables.

3.Add salt, pepper and a few drops of lemon juice to the strained juice and garnish with mint leaves.Its 100% refreshing.

Serves:2

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When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.

Ingredients:

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries

Method:

1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.

Serves:4

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I had sudden guests who did not give me much of a notice time.And since they came around 3 pm, I wanted to make a quick snack with what I had in hand on that particular day.All i had was corn and cheese and I made up my own ingredients list and mix matched everything.I noted down the measurements after I added them.Luckily, nothing went wrong and the snack came out pretty well and the guests even took home some.

Ingredients:

Sweet corn- 1 1/2 cup

Baking soda-1/2 tea spoon

Corn flour-1 1/2 table spoon

Cheese ( I used sharp cheese)-1 cup

Red chilli powder- a pinch

Potatoes- 2, boiled and mashed

Maida/All purpose flour-1/2 cup

Salt

Milk-1/2 cup

Bread crumbs- for dusting

Oil- for deep frying

Method:

1.In a large mixing bowl, mix all the ingredients except oil and bread crumbs.Donot add water.The moisture of the milk will be more than enough.

2.Make small balls out of the prepared dough and set aside.

3.Heat oil in a kadai .In the meantime, roll each ball over bread crumbs and set aside.

4.Deep fry the corn balls in oil and serve with tomato ketchup.

Makes:30 nos

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All you need is 5 minutes on hand to make this super yummy dessert.You will N.E.V.E.R. say a No.

Ingredients:

Strawberries-a handful,hulled and halved soaked in some sugar

Shortcake cups-2 nos

Whipped cream- as much as you like

Method:

1.Take a strawberry short cake cup and fill the middle with some sugar soaked strawberries

2.Spray the whipped cream on top ( be liberal, comeon)

3.Enjoy.

Ps: the strawberries taste even more good when refrigerated.

Serves:2

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Ingredients:

Bindi/Okra-35 nos

Oil-for shallow frying

Onion-1,sliced thin

Capsicum-1,diced

Garam masala- a pinch

Salt

For the stuffing:

Besan /gram flour-3 table spoon

Dhaniya /corriander powder-3/4 tea spoon

Red chilli powder-1/2 tea spoon

Amchur /dry mango powder- a pinch

Salt

Method:

1.Slit the okra  3/4th lengthwise.

2.Mix all the ingredients under “stuffing” and liberally stuff the mixture into the slit okras.

3.Heat oil in a kadai and shallow fry the stuffed okra.Set aside for the oil to drain.

4.Heat 2 table spoon oil in a kadai/wok,fry onions until pink and yet crisp

5.Fry the capsicum until cooked yet crisp.Add a pinch of garam masala and little salt.Top this fried mixture on the shallow fried okra and mix well.

6.Serve with rotis.

Serves:2

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