Yesterday night I made enchiladas in a different way than my traditional recipe. It was soo quick and tasty I'm amazed . I think for a small crowd 4-6 people I will now onwards make it this way. My earlier recipe for enchiladas is good for a bigger crowd.
Ingredients
1 can small enchilada sauce (green or red your preference)
1 can beans (I prefer black beans)
1 packet (2 cups Mexican blend cheese)
10-12 corn tortillas
1-2 tomatoes
1-2 onions
1 cup corn optional
green onions optional
few jalapeños sliced as per taste
chop all the veggies and mix them together add salt as per taste.
Take each corn tortilla and with a little oil warm it in a pan. Take it in a plate that you plan to serve it in. Spread the enchilada sauce on the inside put all your ingredients beans, veggies, cheese and roll it up in three folds top it with some cheese. I did two at a time in a plate and then put it in the microwave for 2 minutes. That's it delicious enchiladas are ready. Top it with green onions for garnishing. Serve with sour cream and guacamole.
*Remember you have to fill the tortillas when they are warm otherwise they will break. So if you're alone warm two tortillas at a time and fill it in.
In ONLY 15 minutes our dinner for 4 was ready and we all enjoyed delicious enchiladas.
Wednesday, September 10, 2008
Tuesday, September 9, 2008
Pau Bhaji
One of my most favorite dishes and a great party dish.
3-4 potatos
3-4 onions
3 tomatoes
1 small can of tomato puree
1/2 bunch of cauliflower
2 green peppers
1 lb of frozen green peas
3-4 teaspoon garlic paste
4-5 tablespoons of butter/oil (If you go to the indian store and can get Amul butter get that it makes a difference in the taste).
2 packets of breads (preferred bread from Hotbreads - Pau) Optional any hamburger buns work as well.
4-5 tablespoon of Paubhaji Masala
1 teaspoon of garam masala
1-2 tablespoon of red chili powder as per taste.
2 tablespoon of lemon juice
Salt per taste
Steam/Boil the potatoes, cauliflower and green pepper, green peas and and mash all of it. (skin the potatoes) ( i generally put everything in a pressure cooker and let 2 whistles blow)
Chop onions, tomatoes (in food processor or by hand). Save the water thats remaining.
Now take a big pan put the butter or oil whatever you're using and add the onions and garlic saute for a few minutes then add the tomatoes and tomato puree
Now add all the mashed vegetables. You can add about 1 cup of water or more and let it cook for 10 minutes on medium-high and then for another 10-15 minutes on a low flame.
Garnish with coriander.
Serve with lemon, onions and tomatoes and garlic chutney (you can get it at an indian store)
Toast the bread with butter on a pan and serve hot.
IT IS SIMPLY DELECIOUS!
Posted by Bina at 8:44 AM 0 comments Links to this post
Labels: bhaji, bread, cauliflower, delicious, dinner, green pepper, pau, pau bhaji, vegetable
Tuesday, May 6, 2008
Focaccia Pesto Sandwiches
This recipe is from my sister in law! It is simply one of the best and favorite sandwiches for me and my friends and family. They enjoy it very much.
Very simple to make.
Makes 2-3 sandwiches depending on focaccia bread
Ingredients
4 tablespoons of Basil Pesto
3-4 Roasted Red peppers (small pieces)
6-7 Basil leaves chopped
2-3 teaspoon capers
Fresh mozzarella
fresh ground black pepper
Vinaigrette
1 Tomato
focaccia bread(if you have trader joes near you try the focacini bread they have)
optional
jalapeños or banana peppers to add a little spice to it
Romaine lettuce
onions
Sun dried tomatoes
So ingredients must have are pesto, tomatoes, mozzarella and basil others are optional to your taste.
Take the bread spread the pesto on both sides and then add all ingredients. Eat it cold or grilled or toasted on a pan.
Serve with chips or soup (in the winter).
Roasted red pepper soup from Trader joes goes really well, but any other soup will also go.
Enjoy a delicious sandwich.
Posted by Bina at 8:05 AM 0 comments Links to this post
3-4 potatos
3-4 onions
3 tomatoes
1 small can of tomato puree
1/2 bunch of cauliflower
2 green peppers
1 lb of frozen green peas
3-4 teaspoon garlic paste
4-5 tablespoons of butter/oil (If you go to the indian store and can get Amul butter get that it makes a difference in the taste).
2 packets of breads (preferred bread from Hotbreads - Pau) Optional any hamburger buns work as well.
4-5 tablespoon of Paubhaji Masala
1 teaspoon of garam masala
1-2 tablespoon of red chili powder as per taste.
2 tablespoon of lemon juice
Salt per taste
Steam/Boil the potatoes, cauliflower and green pepper, green peas and and mash all of it. (skin the potatoes) ( i generally put everything in a pressure cooker and let 2 whistles blow)
Chop onions, tomatoes (in food processor or by hand). Save the water thats remaining.
Now take a big pan put the butter or oil whatever you're using and add the onions and garlic saute for a few minutes then add the tomatoes and tomato puree
Now add all the mashed vegetables. You can add about 1 cup of water or more and let it cook for 10 minutes on medium-high and then for another 10-15 minutes on a low flame.
Garnish with coriander.
Serve with lemon, onions and tomatoes and garlic chutney (you can get it at an indian store)
Toast the bread with butter on a pan and serve hot.
IT IS SIMPLY DELECIOUS!
Posted by Bina at 8:44 AM 0 comments Links to this post
Labels: bhaji, bread, cauliflower, delicious, dinner, green pepper, pau, pau bhaji, vegetable
Tuesday, May 6, 2008
Focaccia Pesto Sandwiches
This recipe is from my sister in law! It is simply one of the best and favorite sandwiches for me and my friends and family. They enjoy it very much.
Very simple to make.
Makes 2-3 sandwiches depending on focaccia bread
Ingredients
4 tablespoons of Basil Pesto
3-4 Roasted Red peppers (small pieces)
6-7 Basil leaves chopped
2-3 teaspoon capers
Fresh mozzarella
fresh ground black pepper
Vinaigrette
1 Tomato
focaccia bread(if you have trader joes near you try the focacini bread they have)
optional
jalapeños or banana peppers to add a little spice to it
Romaine lettuce
onions
Sun dried tomatoes
So ingredients must have are pesto, tomatoes, mozzarella and basil others are optional to your taste.
Take the bread spread the pesto on both sides and then add all ingredients. Eat it cold or grilled or toasted on a pan.
Serve with chips or soup (in the winter).
Roasted red pepper soup from Trader joes goes really well, but any other soup will also go.
Enjoy a delicious sandwich.
Posted by Bina at 8:05 AM 0 comments Links to this post
Friday, July 11, 2008
Bharela Ringan Tuvar Sabzi (Eggplant and Tuvar Sabzi)
Bharela Ringan and Tuvar Shaak (Sabzi) is one of my mom's specialities. Not everyone in Gujarat is aware of this delicious dish. Simply mouth watering.Cooking Time:
Serves 4-6
Ingredients
Indian Eggplant 7-8 (as shown above)
1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bags
from the indian store)
1/2-3/4 cup of peanuts(grinded)
2 table spoon besan (gram flour)
4-5 tablespoon dhana jeeru
3-4 teaspoon red chili powder
2 teaspoon turmeric powder
2 teaspoon garlic masala
1 teaspoon garam masala
1 teaspoon jeera
pinch of asafoetida
1 teaspoon lemon juice
Now to start cooking your delicious bharela eggplant
Make the masala
mix gram flour, 2 tablespoon dhana/jeeru, 1 teaspoon turmeric powder, 2 teaspoon chili powder, 1 teaspoon oil, salt to taste(about 1 teaspoon), 1/2 teaspoon lemon juice
Now mix this well. Keep aside
Take the eggplant remove the top green part and then slice it 4 ways but not completely so it opens but doesn't fall apart. Now slowly stuff the masala that you made in the gap. Get all the eggplant ready repeating the same steps.
Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.
Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt to taste.
Let it cook for two whistles or until the eggplant is tender and cooked.
Let the pressure cooker cool.
After opening you can cook it for a couple of minutes. garnish with coriander!
Serve with rice or roti/parathas. It is delicious.
It will look similar to this but will have the toovar (pigeon peas too) and not as read. Next time I make it, I'll definitely put an image of my version.
Okra Sabzi (Bhindi)
My husband's favorite vegetable dish!
Cooking time about 30 minutes
Serves: 4 (who are okra lovers)
2-3 lbs of cut okra (fresh or frozen)
1-2 table spoon oil
2-3 onions medium size chopped
pinch asafoetida
4 table spoon of dhana-jeeru (cumin/coriander) powder
3-4 tea spoon red chili powder
Salt to taste (about 2-3 teaspoon)
1 tea spoon turmeric powder
Take oil in a non stick pan after it is hot add the asafoetida, 1/2 tea spoon turmeric powder, 1/2 teaspoon red chili powder. Now add the onions fry for 2-3 minutes. Add the chopped okra. Let it cook for atleast 15 minutes. Now add salt and all the other spices. Let it cook for another 15 minutes or until the tenderness of the okra is to your taste. (My thoughts are the more it cooks the better it tastes ofcourse not burnt!) Stir every 5 minutes. But don't stir too much otherwise it will become sticky/slimy.
Note: Never add water to okra sabzi
Serve with Wheat Rotlis or Chapatis or Parathas.
Yogurt on the side tastes great with this dish.
You could use the leftovers for making bhindi-curry
Make some kadhi and mix it with the bhindi you can skip the curry leaves in that.
Enjoy!
Cooking time about 30 minutes
Serves: 4 (who are okra lovers)
2-3 lbs of cut okra (fresh or frozen)
1-2 table spoon oil
2-3 onions medium size chopped
pinch asafoetida
4 table spoon of dhana-jeeru (cumin/coriander) powder
3-4 tea spoon red chili powder
Salt to taste (about 2-3 teaspoon)
1 tea spoon turmeric powder
Take oil in a non stick pan after it is hot add the asafoetida, 1/2 tea spoon turmeric powder, 1/2 teaspoon red chili powder. Now add the onions fry for 2-3 minutes. Add the chopped okra. Let it cook for atleast 15 minutes. Now add salt and all the other spices. Let it cook for another 15 minutes or until the tenderness of the okra is to your taste. (My thoughts are the more it cooks the better it tastes ofcourse not burnt!) Stir every 5 minutes. But don't stir too much otherwise it will become sticky/slimy.
Note: Never add water to okra sabzi
Serve with Wheat Rotlis or Chapatis or Parathas.
Yogurt on the side tastes great with this dish.
You could use the leftovers for making bhindi-curry
Make some kadhi and mix it with the bhindi you can skip the curry leaves in that.
Enjoy!
Stir Fry Veggies with my own sauce!
If you're craving for something healthy, spicy, delicious then try this!
Cooking time: 20 -30 minutes
Serves about 6-8
Ingredients
2-3 tablespoon Oil
2-3 table spoon Red chili sauce (per taste)
2 table spoon Ginger
2 table spoon Garlic
1 teaspoon Sugar
2 table spoon Tomato puree
1 tablespoon Corn flour
2-3 tablespoon of roasted peanutes
3 table spn Soy Sauce
Veggies you can use of your choice.
About 6 cups of veggies
I used Onions, Green Pepper, Carrots, Red Pepper, Mushrooms, Snap Peas, Chestnut, Baby Corn (Some of it fresh and some I got the frozen stir fry vegetable medley)
Extra firm Tofu
Take oil in a wok or a deep nonstick pan after the oil heats add Ginger, Garlic let it cook for about 2-3 minutes then add onions, let that cook for a 2 minutes then add the tomato puree and all the other veggies and the chilli sauce. Let it cook for about 5 minutes or until tender. Add soy sauce. Right before serving mix the cornflour with 3 tablespoon or more water depending on how much grave you want.Same time add the peanuts
On the side take a pan and pan fry the tofu. Add the tofu to the vegetable mix.
Serve it with brown rice. It is absolutely delicious
Cooking time: 20 -30 minutes
Serves about 6-8
Ingredients
2-3 tablespoon Oil
2-3 table spoon Red chili sauce (per taste)
2 table spoon Ginger
2 table spoon Garlic
1 teaspoon Sugar
2 table spoon Tomato puree
1 tablespoon Corn flour
2-3 tablespoon of roasted peanutes
3 table spn Soy Sauce
Veggies you can use of your choice.
About 6 cups of veggies
I used Onions, Green Pepper, Carrots, Red Pepper, Mushrooms, Snap Peas, Chestnut, Baby Corn (Some of it fresh and some I got the frozen stir fry vegetable medley)
Extra firm Tofu
Take oil in a wok or a deep nonstick pan after the oil heats add Ginger, Garlic let it cook for about 2-3 minutes then add onions, let that cook for a 2 minutes then add the tomato puree and all the other veggies and the chilli sauce. Let it cook for about 5 minutes or until tender. Add soy sauce. Right before serving mix the cornflour with 3 tablespoon or more water depending on how much grave you want.Same time add the peanuts
On the side take a pan and pan fry the tofu. Add the tofu to the vegetable mix.
Serve it with brown rice. It is absolutely delicious
Wednesday, May 14, 2008
Surprising Tamarind Chutney
So most all people would think tamarind chutney is made from tamarind. But, there is a recipe that makes something exactly similar to tamarind chutney without tamarind or very little. Tamarind is not supposed to be good for health.
Here's the recipe
1 bottle of apple butter(brown in color)
2-3 teaspoon of red chilli powder
3-4 teaspoon of dhana/jeeru (coriander/cumin) powder
3-4 teaspoons of lemon juice
salt to tate
Mix well and your tamarind chutney is ready! Don't tell your guests until they are done eating! that it wasn't really tamarind.
Here's the recipe
1 bottle of apple butter(brown in color)
2-3 teaspoon of red chilli powder
3-4 teaspoon of dhana/jeeru (coriander/cumin) powder
3-4 teaspoons of lemon juice
salt to tate
Mix well and your tamarind chutney is ready! Don't tell your guests until they are done eating! that it wasn't really tamarind.
Dhania Chutney (Coriander Chutney)
This is a great side with several appetizers, chats and tastes amazing as a sandwich spread. I'll post a chutney sandwich recipe some time later.
Very easy to make.
1 bunch of coriander (washed and cleaned)
5-6 small green chillies
1/2 teaspoon of jeera (cumin) powder
1-1/2 teaspoon of lemon
salt to taste
add a few fresh garlic cloves if you are a garlic lover.
Take all the ingredients in a blender and let it blend. Add very little water to make it into a fine paste.
Delicious dark green chutney is ready! Serve it as a side with pretty much anything.
Preserving notes:
Store in the fridge. If you think you won't be able to use all of it within a week. My mom puts it in an ice tray in the freezer and then puts the cubes in a zip lock bag once frozen. So, you can easily take out as much as you need. The fresh one does taste better but the frozen one is really good too.
Enjoy!
Very easy to make.
1 bunch of coriander (washed and cleaned)
5-6 small green chillies
1/2 teaspoon of jeera (cumin) powder
1-1/2 teaspoon of lemon
salt to taste
add a few fresh garlic cloves if you are a garlic lover.
Take all the ingredients in a blender and let it blend. Add very little water to make it into a fine paste.
Delicious dark green chutney is ready! Serve it as a side with pretty much anything.
Preserving notes:
Store in the fridge. If you think you won't be able to use all of it within a week. My mom puts it in an ice tray in the freezer and then puts the cubes in a zip lock bag once frozen. So, you can easily take out as much as you need. The fresh one does taste better but the frozen one is really good too.
Enjoy!
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