Vaal Lilva nu Shaak

This simple vegetable can be made using surti lilva, vaal lilva or toover lilva. These are the freshly plucked beans and are available in the freezer section of the Indian supermarkets.

Vaal Lilva nu Shaak
Fresh Beans Stir Fry
Ingredients
1 1/2 cup frozen fresh vaal lilva
4 baby potatoes, quartered
2 roma tomatoes, quartered
1 tsp Gujarati garam masala
1 cup water
salt to taste
1/2 tbsp jaggery


Grind to a paste
1/2" ginger
2 cloves garlic
1/4 cup cilantro/coriander leaves
1 green chili (or per taste)


Tempering
2 tsp oil
1/4 tsp owa/ajmo/ajwain/carrom seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida


Garnish
1 tbsp coriander leaves/cilantro, chopped


Method
1. Heat oil in a saucepan. Add carrom seeds, asafoetida and turmeric powder. as they splutter, add green paste. Saute for 1 minute.
2. Add tomatoes & Gujarati Garam Masala. Saute for 2 minutes.
3. Add beans, potatoes, water,  and let it cook on medium flame.
4. Add jiggery.
5. Let it simmer till the water is evaporated.
6. Garnish with coriander leaves.


Note
1. You can leave the water to get the gravy of the desired consistency.

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Hot Cross Buns

Gudiya learned to play recorder last year. It was the part of her school curriculum. So after coming home, she started teaching my mom - who was visiting us and me. Although we enjoy music tremendously, we have not played any musical instrument so far. But our teacher didn't give up on us.

I am happy to report that my mom and I passed the very first step and earned the coveted yellow belt from Gudiya. Now, all three generations can play B-A-G, B-A-G, G-G-G-G, A-A-A-A, B-A-G which, by the way is Hot Cross Buns tune.

To celebrate, I baked - you guessed it - Hot Cross Buns! I went to my favorite recipe site - Cooking Light and tried to lighten the recipe a bit. Please excuse the quality of the pictures below, I had to maneuver using the basic camera due to a camera mishap few days ago. The recipe is as-is from the cooking light and due credit is given to the creator and the website.

 

 

Hot Cross Buns

Rolls:

1/2 cup golden raisins

1/2 cup dried currants

1/4 cup warm orange juice (120° to 130°) $

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19 ounces all-purpose flour (about 4 1/4 cups), divided

4.5 ounces whole-grain pastry flour (about 1 cup)

1 teaspoon salt

1 teaspoon grated lemon rind

1 teaspoon grated orange rind $

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1/2 teaspoon ground cinnamon

1/4 teaspoon grated whole nutmeg

1 package quick-rise yeast (about 2 1/4 teaspoons)

1 cup warm fat-free milk (120° to 130°) $

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1/4 cup honey

1/4 cup unsalted butter, melted

2 large eggs, lightly beaten $

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Cooking spray $

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1 tablespoon water

1 large egg white $

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Glaze:

1 cup powdered sugar

1 tablespoon 2% reduced-fat milk $

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1 teaspoon fresh lemon juice

Preparation

1. 1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
2. 2. Weigh or lightly spoon 18.5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
3. 
4. 3. Preheat oven to 350°.
5. 4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
6. 5. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.
7. 

Sidney Fry, MS, RD, Cooking Light
APRIL 2012

Credits
http://www.myrecipes.com/recipe/hot-cross-buns-50400000120213/
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Roasted Mini Peppers Chutney

I had roasted some mini peppers and they were in the fridge. They gave me the inspiration for making this simple chutney.


Roasted Mini Peppers Chutney
Ingredients
9-10 roasted/grilled mini peppers
9-10 grape tomatoes, roasted
1 cup onion sliced, roasted
4-5 cloves of garlic roasted
salt to taste
1/2 tsp tamarind pulp
1/2 tbsp. jaggery
1 tsp hot chili powder


Tempering
1/2 tbsp. oil
2 tbsp. urad daal
1/2 tsp asafetida
1  tbsp. chana daal


Method
1. Roast all the vegetables. Let them cool down.
2. Heat oil. Saute urad daal and chana daal till reddish. Add asafetida. Sauté for few seconds, without letting it burn.
3. Powder daals in a blender. Add roasted vegetables with their cooking juices, jaggery, salt, chili powder and tamarind pulp. Grind to a smooth paste.
4. Serve with Idli, dosa or Oothapam.

Note -
1. Mini peppers are very mild. So I added hot chili powder. Adjust per your liking.

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Oven Roasted Tomato Pickle

Remember that scene from the movie "Namesake" where Tabu mixes some chili powder and masalas with cereal to make instant bhel? Well, I am not far behind. When I found the oven roasted tomatoes in olive oil, I stirred in some pickle masala and made my own instant tomato pickle. It was delicious.

Oven Roasted Tomato Pickle
Ingredients
1/2 cup oven roasted tomatoes with olive oil
1 -  2 tbsp. pickle masala - homemade or readymade
A pinch of salt to taste.

Method
1. Mix first two ingredients.
2. Depending on the salt content of the pickle masala, adjust salt.
3. Mix well and set aside for a day.
4. Serve next day.

Note -
1. I use "Bedekar" brand for readymade pickle masala.
2. I used Costco brand oven roasted tomatoes in olive oil.
3. Refrigerate any unused portion.

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American Desi Basket Chaat

 

 

I read about this egg in a basket recipe. It immediately inspired me to bake the "nests" or baskets to make chaat. It turned out to be an instant hit for our Father's Day celebration. Gudiya helped me by clipping the mint for the chutney. It was her contribution for the Father's Day party.

American Desi Basket Chaat
Ingredients
1 bag frozen shredded potatoes/hash - thawed in the fridge
Cooking Spray

1 recipe Tamarind Date Chutney
1 recipe Green Chutney
1 recipe Red Garlic Chutney

1 recipe sweetened yogurt
1 cup boiled garbanzo beans

1 cup nylon/thin sev
1/3 cup minced red onion
2 tbsp. minced green mango (optional)

Garnish
2 tbsp. minced cilantro
A generous pinch of chaat masala per serving

Method
1. Thaw the frozen shredded potatoes in the fridge.
2. Preheat oven 400F
3. Spray muffin tray with cooking spray such as Pam.
4. Place about1/4 cup shredded potatoes and mold it at the bottom and around each muffin cup. Spray some more cooking spray over the potatoes.

5. Bake for about 30 minutes till the cups are crispy.

6. Take them out and leave them for 2-3 minutes.

7. Place few garbanzo beans, minced onion, green mango - if using , each chutney per taste, sev, yogurt.
8. Garnish with cilantro and chaat masala.
9. Serve immediately.

Note -
1. Sweetened yogurt is prepared by whisking plain yogurt with salt and sugar to taste.
2. Do thaw the frozen shredded potatoes till they are pliable to give the shape of the muffin cup. Frozen shredded potatoes are as hard as sticks.

Credit
http://simmerandboil.cookinglight.com/2014/03/11/wow-youve-got-to-try-this-egg-baskets/

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Shrimp Mayo Roll

 

Gudiya requested for her favorite chicken mayo roll. I didn't have chicken in the fridge. I thought of substituting salad shrimp. I was thinking of making a roll inspired by New England's famous Lobster Roll.

This is my version -

Shrimp Mayo Roll
Ingredients
1/2 cup salad shrimp
1/2 cup sliced baby portabella mushrooms
salt to taste
A dash of ground black pepper
1 tsp. Hot & Sweet Mayo (I love Trader Joe's)
2 tbsp. Mayo (I used Whole Foods Organic Mayo)

Tempering
1/2 tbsp. oil
1 clove garlic, grated
1 small shallot, minced
A pinch of turmeric powder

You will also need
Shredded Lettuce (Optional)
4 Hot Dog Buns (I used Whole Wheat version)

Method
1. Heat oil in a saucepan. Add garlic , shallot and turmeric powder. Sauté till soft.
2. Add mushrooms,. Sauté till it is cooked
3. Add shrimp. Sauté till moisture has evaporated. Add salt and pepper.
4. Switch off the gas and let it cool down completely.
5. Toast each hotdog bun lightly.

6. Mix in lettuce - if using, with the shrimp stuffing.
7. Divide evenly among all the buns.
8. Serve immediately.

Note -
1. Salad shrimp is generally already cooked. So adjust cooking time accordingly,
2. If using regular raw shrimp, adjust cooking time.
3. If shrimp is too large, chop into small pieces before adding to the mushroom mixture.
4. Vegetarian variation - Vegetarians may omit shrimp altogether and may use Vegan Mayo to make purely plant based roll.







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Spinach Fusilli Pasta

 

Like all mothers everywhere, when I cook dinner on the weekdays, I look for a recipe that is quick, nutritious and kid-friendly. Gudiya seems to love pasta. So I sneak in as many vegetables as possible. I even add turmeric to my pasta!

 

Spinach Fusilli Pasta

Ingredients

 1 cup whole wheat fusilli, cook according to the packet directions

1 red bell pepper, cored, sliced

1 cup baby portabella mushrooms, sliced

1 ½ cup frozen spinach

1 tsp Italian seasoning

Salt to taste

Tempering

1 tbsp. olive oil

1 tbsp. minced garlic (fresh)

½ tsp turmeric powder

Method

1.     Cook pasta according to the instructions.

2.    Heat oil. Add garlic. Sauté for a minute.

3.    Add mushrooms. Let the moisture evaporate.

4.    Add bell peppers, turmeric powder and Italian seasoning.

5.    Add spinach. Allow it to thaw.

6.    Add cooked pasta and salt to taste.

7.    Mix and serve – if needed sprinkle cheese of your choice.

Note –

Since turmeric powder is full of antioxidant properties, I even add it in my pasta.

 

 

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