Vegetarian Bean Quesadilla

My daughter is that stage of growing where she wants to try different kinds of cuisine and food. She also tells me that she does not want to eat baby food anymore. She wants to eat "grown up" food. So for dinner the other day I decided to make some thing that she could eat. She prefers vegetarian fare. I know she likes rotis/ chapatis which are basically Indian flat bread that is like a whole wheat tortilla. She also likes cheese and sour cream. I decided to make a bean quesadilla using most of the ingredients that she likes or will eat. I swapped the sour cream with Greek yogurt. The beans stuffing was easy to make and she liked it.

I added some picked jalapeños to half it for my husband and I to spice it up a bit. I served it with fresh salsa with avocado and Greek yogurt. The end result was so good that my husband asked me where I had gotten the quesadilla from!! 

Do try it. It is great because you don't have to slave in front of the stove in this warm weather.The recipe is also in time for Cinco de mayo and Mother's Day which is around the corner! Serve the quesadilla with guacamole , any kind of salsa,  pico de gallo or salsa verde, or all of them if you wish!

Servings: 3-4

Prep time: 10 minsCook time: 15 minsTotal time: 25 mins

Ingredients:

Whole wheat tortillas/ roti/ Chapati: 2, large.
Mexican shredded cheese mix: 1 cup
Greek yogurt: 1/2 cup

For the bean stuffing:
Cooked & drained red kidney beans : 2 cups ( or 1 can (8oz).
Cooking oil: 1 tsp ( I used coconut oil)
Onion: 1 small, diced fine
Cumin powder: 1/4 tsp
Bell pepper/ capsicum, diced fine: 1/4 cup
Black pepper, freshly ground: 1/2 tsp
Salt: to taste
Cilantro, chopped fine: 1 tbsp ( optional)
Pickled jalapeños, chopped: 1 tsp ( optional)

Method:

Heat the oil in a sauce pan or sauté pan on medium heat.

Add the dice onion. Sauté until the onion begins to sweat.

Add the diced bell peppers. Sauté for a minute.

Add the cumin powder. Sauté for 10-20 seconds.

Add the cooked and drained red kidney beans, salt, black pepper and mix well until it all comes together.

Using a potato masher, lightly mash this mixture.

Add finely chopped cilantro. Mix.

Turn off the flame and keep aside.

Heat a griddle/ tawa on medium flame. Place one roti/ chapati/tortilla on it. Reduce the flame to low.

Spread the bean mixture on top of the tortilla evenly.

Sprinkle the pickled jalapeño pieces if you want it spicy.

Sprinkle the shredded cheese on top. 

Place the second roti/chapati/ tortilla on top. Let it cook for a minute or two.

If possible, flip the quesadilla and cook for a minute on the other side. If you cannot flip, it is ok. Just continue cooking for couple more minutes until the cheese melts.

Turn off the flame. Using a pizza cutter or serrated knife , cut it into six pieces/ wedges.

Top it with a dollop of Greek yogurt.

Serve it with guacamole , any kind of salsa,  pico de gallo or salsa verde if you wish.!

Enjoy!

I am bringing this to all my friends at Angie's Fiesta Friday for the Cinco de Mayo celebrations!!   Monika @ Everyday Healthy Recipes and Sue @ Birgerbird are the co-hosts this weekend!

Cooking made easy:

If you are gluten free, you can use corn tortillas. If the tortilla is really small, just cut it into 2 or 4 pieces.

Alternatively, you can use just one tortilla, put the filling on one half of the tortilla, top it with cheese and fold the other half of the tortilla on top. You can then choose to cut it into 3 pieces/wedges or just 2 halves.

Tip for healthy living:

You can enjoy any of your regular food by switching high calorie, high fat ingredients with low calorie, low-fat, healthy ingredients. For eg, in the above recipe, I have switched the sour cream with healthier Greek yogurt.

Food for Thought:

The secret of our success is determined by our daily agenda. John Maxwell.

Please do share your thoughts. Your opinion matters!

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Lasuni Chilkewala masoor palak ( garlic flavored orange lentil and spinach stew ) ; Meatless Monday

Last Thursday evening I was running several errands. Well, most evenings I have errands to run, but this particular day was more hectic than the others. The reason for this was that I had to attend the PTA meeting but before an hour before that, I had to meet-up with the out-going treasurer for transfer of information. You see, was kind of cuckolded into the position of treasurer for the PTA. Thursday also happens to be my day for grocery shopping. In midst of all this, I had nothing for dinner. When I say nothing, I mean nothing cooked!! When I got home from worked, I quickly cooked the rice and the lentils in the pressure cooker and then left for the meetings. When I came back home, I was too tired to make anything. I wanted to cook spinach and lentils separately. I decided to make them together. The traditional dal-palak ( lentil-spinach) stew/soup is made using split pigeon peas. I decided to combine whole orange lentil and spinach and make the stew but in a quick fashion. I washed, chopped and cooked the spinach along with one chopped tomato & one onion. I added the cooked lentils to the spinach with some salt and asofoetida. I then tempered this mixture with sautéed garlic, red chilli and garam masala powder. Delicious chili Garlic spinach-lentil stew was ready! My husband went for seconds!!

Sometimes, the best recipes are those that you come up with, either accidentally or when in a hurry! Do give it a try. It is nutritious and delicious!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Servings: 2-3

Ingredients:

Whole orange lentil: 1/2 cup
Water: 1 & 1/2 cups + 1/2 cup
Green chillies: 1,slit( can be adjusted as per individual spice preference)
Spinach: 1 & 1/2cups, chopped
Onion: 1, small, chopped
Tomato: 1 small, chopped
Garlic: 5-6 cloves, chopped fine
Coconut oil: 1 tsp ( any cooking oil can be used).
Red chilli powder: 1/2 tsp ( can be adjusted as per individual spice preference.
Asofoetida: a pinch if using powder, 1/4 tsp if using solution.
Garam masala: 1/4 tsp ( optional)
Salt: as per taste.

Method:

Rinse the whole orange lentil  and add it to a pot with 1 and 1/2 cups water. 
Cook until tender ( around 20 minutes on stove-top, 10 minutes if cooked in pressure cooker). Turn off the flame and keep aside.

Separately cook the spinach with 1/2 cup water, chopped onion, tomato and salt for 6-8 minutes. Turn off the flame. 

Add the cooked lentils and Asofoetida to this and mix well.

In a small frying pan/sauté pan or kadai, heat coconut oil on medium heat. 
Add the chopped garlic cloves. Sauté until garlic is fragrant. 
Add the chilli powder and garam masala powder. Turn off the flame( be careful not to burn the chilli powder)!! 

Add this to the lentils. 

Serve hot with rice/roti/bread. 

Enjoy!! 

I am bringing this comfort dish to Throwback Thursday#45, Fiesta Friday#126  and Saucy Saturdays#51! 

Cooking made easy:

The cook time can be even lower if you cook the lentils and spinach in the same pot. If using the pressure cooker, you can add to the pot the lentils, spinach, onion and tomato together and cook it.  If using the stove top, you can cook the lentils with the tomatoes and the onions and add the spinach towards the end.

The consistency and taste will vary a little depending on the cooking method selected. If cooked in the pressure cooker, it will be more soupy in consistent while the stove-top will give you a more stew-like consistency.

Tip for healthy living:

Making wholesome soups/stews like this not only makes dinner easy but also provides for a complete meal!

Food for thought:

Don't give up what you want most, for what you want now. Unknown.

Please do share your thoughts. Your opinion matters!

Cauliflower Sukka( Cauliflower cooked with spices and coconut); Meatless Monday

I love cauliflower in any form. I could eat it roasted, steamed, broiled, grilled, stir-fried, curried.. You name it, I like it! I am always looking for news innovative ways to cook it. You would already have seen cauliflower mussalum and cauliflower pepper fry. Here is another dish that is easy to make and came out very nice. This dish was inspired by  who posted a recipe called broccoli sukka on KCCB, a foodie group that I am a member of in Facebook. I found the recipe interesting. However I could not imagine using the broccoli for that purpose as my kids and I like broccoli best steamed or stir-fried. We don't like it over-cooked. So, the closest vegetable that I thought would suit this recipe was cauliflower. I tried it and liked it. It is very simple and easy to make without too many spices. Perfect for a week night dinner.

Servings: 3-4

Ingredients:

Cauliflower : one small head
Oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Jeera ( cumin seeds): 1/2 tsp
Onion: 1 medium, chopped fine
Ginger garlic paste: 1 tsp
Tomato: 1 medium, chopped.
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp( can adjust according to individual taste)
Asofoetida ( hing):a pinch if using the powder, 1/4 tsp if using the solution.
Freshly grated coconut: 2 tbsp
Salt: to taste

Method:

Boil  4-5 cups of water with a pinch of salt. Turn off the stove .

Separate the cauliflower florets, wash them and add them to the pot with warm water.Keep it in warm water for 5 mins. Then drain and keep aside.

Heat oil in a sauté pan/kadai. Add mustard seeds. Once the mustard seeds splutter, add cumin seeds and curry leaves.

Add the ginger garlic paste and onions and sauté until the onions turn slightly golden brown.

Now add haldi powder, chilli powder, tomatoes, hing and sauté for a few minutes until the tomatoes are cooked.

Add the cauliflower florets, 1/2 cup of water & salt. Cover and cook until the cauliflower has reached the desired tenderness. 

Add freshly grated coconut and mix well.Cook for a minute.

Serve hot with rice, roti or bread.

Enjoy.

Cooking made easy:

This recipe can also be cooked using other vegetables like broccoli, cabbage, turnip , radish etc.

Tip for healthy living:

While cruciferous vegetables can be gassy, they are also very healthy. 

Food for thought:

Life is not a problem to be solved,but a reality to be experienced. Soren Kiekegaard

Sambhar ( Mixed vegetable- lentil stew ) made easy!

There would hardly be an Indian who does not know what "Sambhar" is! While it is a staple dish in South Indian households, it also has the honor of being one of those few South Indian dishes that North Indians are not only familiar with but like it , make it and relish it! That says a lot about "sambhar".

To understand this a little better, let me explain a few things: first and foresmost, for those who are unaware: India is the 7 largest country in the world area-wise and the second largest population wise. India has 30 states.Unlike most countries in this world,  the uniqueness of India is the fact that each state has a separate cuisine, spoken/written language , culture/attire etc. India is very diverse. Adjoining states may have a few commonalities but the differences are a lot more than the similarities. However, we could roughly divide India mainly into two major parts: Northern India which would be from Jammu and Kashmir in the North to Maharashtra( the capital of which is Mumbai) in the south. Southern India is mainly comprised of 5 states: Karnataka ( the capital of which is Bangalore), Andhra Pradesh , Telangana ( both of which have Hyderabad as their capital), Kerala ( whose capital is Trivandrum) and Tamilnadu ( whose capital is Chennai). North Indians are said to have originated from the Aryan race and therefore have a fair complexion, are tall and have straight hair. On the contrary, South Indians are believe to be descendants of the Dravidian race and are therefore short and stout with  curly hair and have a darker complexion. Because of this, North Indians  usually have a superior attitude and tend to look down on the South Indians.

I hope now you understand why it is a big deal that "Sambhar" is so popular! Traditionally, Sambhar is make with split pigeon peas. Using any other dal( lentil ) is like blasphemy to the South Indians! Well, guess what?? That's exactly what I have done here!!!

Cooking split pigeon peas takes a long time, even with the use of a pressure cooker. I like to make things quick and easy.. Especially on weeknights or if I am rushing. I have therefore swapped the split pigeon peas with split orange lentils. I have found that these lentils cook really fast( almost one-fourth the time) and in no way alters the taste of the Sambhar! Bonus: The split orange lentil is not gassy. It is gentle on the tummy while the split pigeon peas can  be extremely gassy! This was another reason that made me do this swap!

By the way did I mention that I am a South Indian with North Indian roots???

Servings: 4-6

Ingredients:

Masoor  dal ( split red lentil): 1 cup
Potato: 1 medium, peeled and diced medium.
Chayote : 1 medium, peeled and diced small .
Carrots: 1 small, peeled and chopped.
Cauliflower florets : 1 cup
Broccoli stems: 1 cup
Onion: 1 medium, diced large.
Sambar powder: 1 tbsp ( I use MDH or Everest brand).
Tamarind paste: 1/4 tsp
Jaggery or brown sugar: 1 tsp
Asofoetida( hing): pinch
Water:  3 cups + 3 cups + 1/2 cup
Cilantro: 1 tbsp, chopped

For tempering:

Coconut oil: 1 tsp( any cooking oil will do).
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

Soak masoor dal( split red lentil)  in 3 cups of water for 10 mins. Add 1 tsp haldi ( turmeric powder and cook it in a pot until the lentil is well cooked ( around 15 mins). Turn off the flame and keep aside.  When cooled, whip it lightly so that it becomes homogenous.

Boil  3 cups water in a pot and cook the vegetables until tender adding the ones requiring the longest cooking time first and the least last. Also , add the chopped onions last. Cook it just a little so that the onions retain a slight crunch.

In the mean time take 1/2 cup warm water and make a tamarind solution by dissolving dried tamarind /tamarind pulp in it. Add sambar powder,  jaggery/ brown sugar and mix well. Keep aside.

Now add the whipped lentil to the cooked vegetables.Mix well.

Add the tamarind & sambar powder mixture and let it come to a boil. Turn off the flame.

Tempering:

In a small frying pan, heat oil, add mustard seeds . Once the mustard seeds splutter, turn off the flame.Add curry leaves. Add it to the sambar.

Garnish with freshly chopped cilantro/ coriander leaves.

Serve hot with rice/ idlis/ dosa or even a crusty slice of bread!

Enjoy!

Cooking made easy:

You can swap all the vegetables listed above to whatever you have on hand. You could even make it with one or two vegetable and onion. There is no set rule.  I make Sambhar when I have a little bit of this and a little bit of that vegetable left in my refrigerator and pantry.

Tip for healthy living:

Try to include 3-4 colors of vegetables and fruits in your every meal. This ensures that you get your daily dose of vitamins and nutrients. Each color represents a vitamin that the fruit/vegetable is rich in. Hence, more variety, the better.

Food for thought:

We cannot become what we need to be by remaining what we are. Max de Pree

Egg bhurji (Spicy scrambled eggs); Meatless Monday.

All westerners are familiar with scrambled eggs. In fact it is a breakfast staple. But how many of you are familiar with spicy scrambled eggs? No right?? Well, you see most  non-vegetarian Indians would be familiar with that. It is commonly made in non-vegetarian eating households and is also a very popular, inexpensive but filling street food. I am nostalgic about my student days when we would stroll the streets late evenings and even late nights and smell this wafting aroma from the carts where a man was constantly churning out spicy scrambled eggs from his smoking iron pan. Hmmm what aroma.. It evokes hunger in me just thinking about it! It is usually served with slices of bread or with dinner rolls and a whole plate will cost less than 25 cents! Can you imagine!

As you are aware making scrambled eggs is no rocket science. Similarly, making spicy scrambled eggs or egg bhurji is pretty easy too.. You can adjust the green chiliies used based  on your individual desired spice level.

Servings: 2

Ingredients:

Extra large eggs: 2
Cooking oil: 1 +1 tbsp
Onion: 1 medium, chopped fine
Tomato: 1 medium, chopped fine or 1 tbsp tomato paste.
Green chillies: 3, chopped fine
Haldi ( turmeric powder): 1/2 tsp
Black pepper: freshly ground: 1/8 tsp
Garam masala: a pinch ( optional)
Salt: to taste
Cilantro chopped:  1 tbsp.

Method:

Heat 1 tbsp oil in a frying pan/ skillet/sauté pan. Add the chopped onions. Sauté until the onions turn slightly golden. 

Add the chopped tomatoes and green chillies and sauté until the tomatoes are well cooked. 

Add the haldi powder. Mix well. 

Now move this entire mixture to one side of the pan. 

Add 1 tbsp oil to the other side of the pan. Crack one egg, let it cook, then scramble it. When scrambled, mix it with the onion-tomato mixture.

Repeat this process with the other egg.

Mix well. Add salt, pepper powder and garam masala.

Garnish with freshly chopped cilantro/ coriander leaves.

Serve hot with bread slices/ dinner rolls or with rice as a side-dish.

Enjoy!

Cooking made easy:

Does your saute pan/frying pan have the lingering smell of eggs even after you have washed the pan thoroughly? Well here is the solution: take the used leftover coffee ground( leftover after the coffee has filtered) and put it in the pan with a little water and leave it there for 15 mins. Wash the pan as usual after that. The lingering eggy smell will disappear!

Tip for healthy living:

One egg a day can provide quite a portion of the required daily protein and nutrients. Egg is one of the best sources of protein. It is also rich in several essential vitamins, iron, folic acid and selenium.Egg is rich in good fats which are the omega-3 fatty acids which are heart healthy.

Food for thought:

They can conquer who believe they can. Virgil

Quick and easy chicken curry

We all want to eat good, delicious and a variety of food, preferably freshly cooked. Well, it is very hard for working women to toil all day at work and come home and cook dinner everyday! And it is not enough if you just cook! It is the cleaning up and the doing the dishes that is even worse! Well, I did day hard.. Not impossible! You see I am one of those women I just described above. That is the exact reason and the very purpose of this blog: to share with everyone quick and easy recipes which are realistic, genuinely quick and easy to make and without too many pots and pans to scrub afterwards!

One such recipe is this super-easy chicken curry that I am going to share with you all today. This recipe was shared  with me by one of my cousins, Usha, who is an excellent cook herself! There is hardly anything that Usha does not cook! And whatever Usha cooks, comes out absolutely delicious! You see most of my cousins cook well. We get it from our grandmother, who was an amazing cook! We are fortunate to have in us that small part of her gene.We are 25 first cousins all having the same grandmother! My grandmother had eleven children.
Coming back to the easy chicken curry, you can make it in under 30 minutes which includes the minimum amount of time required for marinating the chicken. If you already have chicken marinated and sitting in the freezer( like I do), then it is even faster! I tend to chop my veggies as I am cooking in the order that it is required. This way when the onions are sweating in the pan, I have the chopped tomatoes ready! I am bringing this to Fiesty Friday # 54! My dear friend Sonal@simplyvegetarian777 & Josette@thebrookcook are co-hosting this week! I am sure they will do a great job!

Servings: 4-6

Ingredients:

Chicken thighs & drumsticks : 2 lbs ( 1 kg), chopped into medium pieces. ( you can leave the skin on if you wish, I take mine off).
Coconut oil: 1 tbsp
Ginger: 1 inch piece, minced
Garlic: 4-6 cloves, minced
Onion: 1 big, chopped fine
Tomato: 1 big, cut into big chunks
Potatoes: 1-2 chopped into big pieces( quarters).
Green chillies: 3-4, chopped fine( may need couple more if adding coconut milk). Adjust based on required spice level.
Jeera ( cumin seeds): 1/2 tsp
Pepper corns: 1/2 tsp
Turmeric powder: 1 tsp
Coriander leaves: 1cup, chopped
Mint leaves: 1/2 cup, chopped
Garam masala powder: 1/4 tsp
Coconut milk: 1 cup ( optional).
Salt: as per taste

For marination of the chicken:
Lemon juice: 1-2 tbsp
Salt: 1 tsp
Turmeric powder: 1/2tsp
Black pepper powder: 1/2 tsp, freshly ground.

Method:

Clean the chicken and marinate it with lemon juice, haldi ( turmeric powder), salt and pepper powder for 15-20 minutes.

Heat coconut oil in  a pressure pan.

Add cumin seeds ( jeera), then add chopped garlic, sauté for 10-15 seconds, add ginger, sauté for another 10-15 seconds.

Add in the chopped onions, sauté for few minutes until the onion sweats. Now add in the peppercorn, haldi powder, green chillies and tomatoes.

Sauté for 30 seconds.

Add the marinated chicken and chopped potatoes.

Let the chicken brown a little.

Add cilantro and mint leaves, salt, garam masala powder.

Add in the coconut milk and stir( optional). I do not add coconut milk as I get plenty gravy just cooking without it and I like the taste without the coconut milk.

Cover the pressure cooker, pan. Add  the weight( whistle) and cook for 1 whistle. Turn off the flame when you hear the sound of the first whistle.Do not open the pressure cooker until all the steam ( pressure) has been released.

Serve hot with steaming hot rice/ roti/bread/idlis.

Enjoy!

Cooking made easy:

Every time you buy chicken, clean it, cut it into desired size pieces, marinate it and freeze it in portions.
The day you decide you are going to make it, in the morning put the packet in the fridge to thaw. By the time you come back from work, the chicken would have thawed and will be ready to be cooked! How easy is that!

Tip for healthy living:

On this blog, I have mentioned this several times. Whenever possible buy and use organic, free range chicken. These are chicken that have been raised in healthy living conditions with organic feed .Chicken that are not raised in this fashion have antibiotics and pesticide accumulation in them which can in turn get into our bodies.This can especially affect children due to their smaller body size. 

Food for thought:

We often repent of our first thoughts and scarce ever of our second. Horace Walpole