Monday, March 31, 2014

Roasted Brussel Sprouts

Initially when I discovered how great brussel sprouts are in terms of nutritional values, I was excited and wanted to try. Well I have to admit my attempts were failed miserably. I realized, I tried to "Indianize" it by using some of our spices. So I went and got it again to try. This time I let it sit little longer in the refrigerator, that brought out it's STRONG smell out. Which put me off before I could even try cooking with it. I swore off against buying them and wasting.

Down the line, again I wanted to give them a try. This time I kept it simple and did these roasted brussel sprouts! Oh My. We are all converts now at home. These are not only beautiful to look, it's crunchy from outside and soft inside. The benefits of brussel sprouts are outstanding. They are high in Vitamin K and C and tons of beneficial vitamins and minerals. To read more on the benefits visit here. I wanted to share my experience with you all, to give you a sense of what to expect with Brussel sprouts. Also, never give up on trying out new veggies. :o)

Prep Time: 5 min | Cooking Time: 25 min | Serves : 4


Brussel Sprout - 1 Pound
Garlic - 3 or 4 cloves, chopped fine.
Olive Oil - 1 tsp.
Salt - 3/4 tsp.
Pepper - 1/2 tsp, fresh ground
Lime Juice - 1/2 tsp.

Method of Preparation:

~ Preheat the oven to 350 deg Fahrenheit.
~ Wash and chop brussel sprouts into half.
~ In a large bowl mix olive oil, salt and pepper. Toss the brussel sprouts in it.
~ Line a cookie sheet with foil, spray lightly and arrange the brussel sprouts on it.
~ Bake for 20 min. in the oven.
~ Take out toss with garlic and continue to bake for another 5 min.
~ Transfer to serving bowl and squirt the lime juice on top and toss.

Sending this to  Hearth And Soul Blog Hop Favorites event @MaNiche, BakeFest#29 @VersatileRecipesProjectInspiredTurnItUpTuesdayIn&OutOfTheKitchenAnythingGoesRecipeOfTheWeekShareYourStuffCreativeCornerDareToShare, TryANewRecipeHeartsForHomeDIYSundayBragAboutItFoodFridayPinWorthyProjectsSweet&SavoryFavoriteThingsFridayFrenzyShowliciousSaturdayNightFeverHappinessIsHomemadeShareItSundayMeltInYourMouthMondayWhat'dYouDoThisWeekendMuchAdoAboutMonday, TryANewRecipeTastyTuesdayChefInTraining, TheYuckStopsHere

Tuesday, March 25, 2014

Oatmeal Truffles

I have to say I was scratching my head for a while to think what I should name these. Eventually I said let's call it oatmeal Truffles. Reason why it was hard was I have put in so many goodies in it. No matter what you choose to call it, these truffles are healthy and tasty at the same time. They are loaded with fiber. When you want to increase the fiber intake for yourself or for your family, this one is a easier way to do.
The measurements are really mostly rough estimates, you can add or remove the things that you like. It's very versatile and you can change it according to your palette.

Prep Time: 10 min | Makes about: 24
* Serving Size: 1 | Calories: 72 | Carbs: 14 | Fat: 2 | Protein: 2 | Sugar: 8 | Sodium: 1

Apricot - 1 Cup
Craisins (Dried cranberry) - 1/2 Cup
Dates (Pitted) - 1 Cup
Prunes - 1/2 Cup
Oatmeal - 3/4 Cup
Cocoa Powder - 2 tbsp
Molasses - 2 tbsp
Brown Sugar (Optional) - 1/3 Cup
Chia Seeds (Optional) - 2 tbsp
Desiccated Coconut - 1 Cup

Method of Preparation:
~ Place apricot, craisins, dates and prunes in a food processor. With processor running, add all other items one by one. The mass should come together.
~ Once done, take out and make little truffles.

~ I add coconut last, so that the texture remains in the truffles.
~ I sometimes roll these in some coconut flakes to give it a professional look.

Sending this to  Hearth And Soul Blog Hop Favorites event @MaNicheProjectInspiredTurnItUpTuesdayTastyTuesdayChefInTrainingIn&OutOfTheKitchenAnythingGoesRecipeOfTheWeekDoTellTuesdayShareYourStuffCreativePartyCreativeCornerDareToShareTryANewRecipeBragAboutItMaMadeFoodFridayPinWorthyProjectsSweet&SavoryFavoriteThingsShineASpotlightShowliciousSaturdayNightFeverHappinessIsHomemadeShareItSundayMeltInYourMouthMondayWhat'dYouDoThisWeekendMuchAdoAboutMonday

Thursday, March 20, 2014

Kheema Pulav/ Aromatic Rice with Ground meat

One of the easiest and quickest pulav/ Pilaf that I make. My kids LOVE it. I make this often when I have ground meat and craving for some carb. It makes a nice lunchbox recipe for kids. Here I took pictures before I mixed the rice and the kheema. Often, I mix them up and serve it to kids.

Prep Time: 5 min | Cooking Time: 15 min | Serves : 4


Chicken Kheema/ Ground Meat - 1 lb/ 500 gm
Frozen Peas - 1 Cup
Chili Powder - 2 tsp.
Turmeric Powder - 1/2 tsp.
Ginger paste - 1 tsp.
Garlic - 4 to 5 cloves, chopped fine
Onion - 1 small, cut fine
Tomato - 1 medium, cut fine
Oil - 1 tbsp.
Salt - 1 tsp.
Lime Juice - 1 tsp.

For Rice:
Sona Masoori Rice - 1 Cup
Oil - 1 tsp.
Lime Juice - 1 tsp.

Method of Preparation:
~ Prepare Rice with oil and lime juice while cooking. Once done, keep it aside.
~ In a wide pan, saute onion and garlic in the oil.
~ Add tomato, ginger, turmeric and chili powder. Fry until the raw smell of tomatoes is gone, about 3 minutes.
~ Now add the ground meat and fry until they are cooked through. There shouldn't be any pink meat left.
~ Thaw frozen peas in microwave for 3 minutes and add it to the kheema.
~ Add salt to taste and a tsp of lime juice. Mix them well and top it on cooked rice. Serve hot.

Sending this to  Hearth And Soul Blog Hop Favorites event @MaNiche, ProjectInspired, TurnItUpTuesday, TastyTuesdayChefInTrainingIn&OutOfTheKitchen, AnythingGoes, RecipeOfTheWeekDoTellTuesday, ShareYourStuff, CreativePartyCreativeCorner, DareToShareTryANewRecipe, BragAboutIt, MaMade, FoodFriday, PinWorthyProjects, Sweet&SavoryFavoriteThings, ShineASpotlight, Showlicious, SaturdayNightFever, HappinessIsHomemade, ShareItSunday, MeltInYourMouthMonday, What'dYouDoThisWeekend, MuchAdoAboutMonday

Thursday, March 13, 2014

Grilled Corn Salsa

Corn always reminds me of warm summer evenings. Grilling and chatting away with friends in the backyard. Hopefully those days are coming soon. Meanwhile, thought will share one of my favorite corn salsa recipes. It's super simple, yet D.E.L.I.C.I.O.U.S!
It's also versatile. You can use it to scoop with chips, or top it on any of your favorite mexican dishes.

Corn from Grilled Corn on the cob / Some roasted fresh corn - 1 Cup
Hot green pepper/ Green Chili - 1
Onion - 1 small
Tomato - 2 medium
Colored Bell Pepper - 1 small
Garlic - 3 big cloves
Coriander Leaves - big handful
Salt to taste
Sugar - a pinch

Method of Preparation:
~ Mix all the ingredients and stir well to combine.

You might be interested in
How to Grill Corn on the Cob

Friday, March 7, 2014

Methi Matar Malai

Methi Matar Malai is a punjabi dish which is mostly served at all the restaurants. It's rich and creamy, along side it has healthy methi/ fenugreek leaves and peas. It's very easy to serve up the same goodness at home for a fraction of the cost though. I bring Methi leaves once in two weeks. Add it in parathas, daal or make subzi out of it. This is one of my kids favorite since it's so creamy. I usually serve them with Roti/ Chapati's or Rice.

Prep Time: 15 min | Cooking Time: 25 min| Serves : 4

Methi/ Fenugreek Leaves - 1 bunch - 2 Cups
Peas/ Matar - 1 1/2 Cup
Cumin Powder - 1 tsp.
Fresh Cream (Heavy Cream) - 1 Cup
Water - 1 Cup
Salt to taste
Sugar - 1 tsp.
Oil (or Ghee) - 2 tsp.

For Masala -
Onion - 1 large
Green Chilies - 3
Ginger - Lemon Size
Garlic - 3 pods
Cashew nuts - 1/2 Cup

Method of Preparation:

~ Wash Fenugreek leaves thoroughly under running water and place it in colander. Then in a big vessel, fill up water and soak the colander with leaves for at-least 10 mins.
~ While your greens are getting a water bath, grind everything under masala to a fine paste.
~ Microwave or boil the peas and keep that ready.
~ When you take out the colander with greens, you can see all the dirt in the green has sunk to bottom of the big vessel. Chop the leaves fine and keep it aside.
~ In a wide kadai, heat oil. Add the ground paste and cumin powder. Keep mixing so it's not burnt. Fry the masala until it starts to leave the sides.
~ Add hopped fenugreek leaves. Add a cup of water and mix them all well.
~ After 3 to 4 minutes, add the boiled peas, salt and sugar. Bring them all to a boil.
~ Reduce the heat and add the fresh cream. Mix the cream gently and let it simmer for 5 minutes and switch off the heat.
~ Serve Methi Matar Malai with chapati's.

Sunday, March 2, 2014

Hearty Chipotle Chicken Soup/ Chipotle Chicken Chili

First time when I made this soup, I wasn't really thinking about what I was doing. But it turned out really really good. Luckily I remembered what all I did and immediately noted the recipe. My kiddos say that "this is the BEST soup you have ever made". Same exact words from their mouth every time I make it. It's a complete meal by itself, with beans, rice and chicken, this soup fills you up. It's very versatile and you can play with different vegetables and meats. Pictured here, I have paired it with my Cranberry Pecan Kale Salad.

Prep Time: 40 min| Cooking Time: 40 min | Serves: 5


Shredded Chicken * - 1 Cup
Olive Oil - 1 tbsp.Onion - 1 Medium - Cubed
Garlic - 4 Cloves (Crushed)
Bell Pepper - 1 Medium - Cubed
Brown Rice (Cooked) - 1 Cup
Pinto Beans - 1 Can
Vegetable/ Chicken Stock - 2 Cups
Water - 2 Cups
Lime Juice - From half of lime ( About 1 tbsp)
Cilantro (optional) - handful
Salt - 1 tsp. *Careful with quantity, if using stock

For Chipotle Sauce:
Ground Chipotle Chile - 1 tsp. (or 2 chopped Chipotle Chile from can)
Chili Powder - 1 tsp.
Brown Sugar - 1 tsp.
Tabasco Sauce - 1 tsp.
Ketchup/ Tomato Sauce - 1 tbsp.
Paprika - 1 tsp.
White Vinegar - 1 tsp. (optional)

Method of Preparation:

~ For shredded chicken below are various methods to do
1. Boil 4 cups of water and add uncooked chicken. Once they are cooked completely (after 15 min), fish out the chicken and let it cool. You can use this water for soup. Shred the chicken once you are able to handle it.
2. Canned Cooked Chicken in water. Shred them and use.
3. You can always use left over chicken from any dish you have prepared.

~ Prepare the brown rice ahead of time and keep it handy.
~ Mix all the ingredients under chipotle sauce in a small bowl and keep it aside.
~ In a large stock pot, heat olive oil and add onion, bell pepper and crushed garlic.
~ Fry until onion are opaque. Add the chipotle sauce and continue to fry until the raw swell goes away.
~ Drain the water from pinto beans and add it to the pot along with water and chicken stock.
~ Bring it to boil, add brown rice, cover and simmer on low heat for 5 minutes.
~ Check for salt and add as needed. Top it with lime juice, cilantro and serve it hot.

Note: You can substitute chicken for fresh soy meat or skip the meat altogether.

You might also be interested in:
Cranberry Pecan Kale Salad
Vegetarian Chili
Brunswick Chicken Stew
Thai Basil Chicken
Turkey Ragu

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