Tempered Tortilla (Phodnicha Tortilla)

It was nearly weekend and time to clean out the refrigerator. Found a bunch of Tortillas lying in there. I did not want to make quesadillas or enchiladas so decided to try out an Indian twist. Tempered it Indian style and turned it into something similar to Maharashtrian 'Phodnichi Poli'. Phodnicha Tortilla or Tempered Tortilla!! Turned out to be really good. You can eat this for breakfast, snack or as a light one dish meal too.

Sharing the recipe here:

Ingredients: Tortillas - 4, Onion - 1 medium chopped, Oil - 2 tbsp, tempering: mustard seeds-  1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), curry leaves - 4-5, green chilly - 1-2 slit, salt to taste, sugar 1-2 tsp, lemon juice - few drops, cilantro - chopped - 3-4 tsp.

Method:  Roughly tear the tortillas and grind them to coarse in a mixer. Heat oil in a pan and add mustard seeds to it. When they start popping add asofoetida, cumin seeds, turmeric powder, red chilly powder, curry leaves, slit green chillies and chopped onion. Saute, cover and cook for 3-4 mins till onions are soft. Then add the coarse tortilla mixture and saute and cover for 3-4 mins. Add salt, sugar and lemon juice and saute for 1 minute and cover and cook for additional 2 minutes. Add cilantro and saute and serve warm.

It tastes exactly like phodnichi poli. Was really delicious and got my family's seal of approval!! Now this has become my go to recipe for finishing extra tortillas. 

Till my next post, take care everyone!! #staysafe

Spicy Tofu, Chickpea and Vegetable Stew

This stew is my go to meal on the days I am lazy to cook but still want to eat a health and hearty meal. It is full of proteins and vitamins and is ready in minutes. Some of my friend's had asked for this recipe and I had promised to put it on the blog this weekend.

So here is the recipe:

Ingredients:

Frozen mixed vegetables - 1 cup, Tofu extra firm (preferable) - 1 cup cubed, onion - 1 sliced, ginger garlic paste - 1 tsp, oil - 3-4 tsp, coconut milk - 2 cans, chickpeas - 1 can, pepper powder, cinnamon sticks - 1 or 2 1 inch, cumin powder - 1 tsp, turmeric powder - 1/2 tsp, paprika - 1/2 tsp, curry powder (not garam masala) - 3 tsp, salt to taste, Serrano chillies - 1 sliced, cilantro - chopped for garnish

Method:

Boil/cook in frozen mixed vegetables. Boil/microwave chickpeas till soft with little salt. Cube the Tofu and shallow fry till light golden brown in a pan (optional but enhances taste of tofu). After this, take a pan and add oil to it. Once hot add cinnamon sticks and sliced onions and fry till soft. Add ginger garlic paste, cumin powder, turmeric powder, pepper powder, paprika powder and curry powder to it. Add half sliced Serrano peppers and saute for 2-3 mins. Add cooked frozen mixed vegetable and chickpeas and saute for 2-3 mins, then add the fried tofu and keep sauteing for 2-3 mins. Then add coconut milk and salt to taste. Let everything boil for 4-5 mins. Add the rest of the sliced Serrano peppers and cilantro to garnish and serve hot with brown or white rice.

Enjoy this hearty meal!! Believe me once you try this it is going to be your go to meal too :)

Till my next post, take care everyone!! #staysafe.

Rose Gulab jamun Rava Cake (Semolina cake with Rose and Gulab jamun flavor)

Hello friends, I am back with another successful kitchen experiment (yay). Rose Gulab Jamun Rava Cake or Semolina cake with Rose and Gulab jamun flavor!!! This cake is egg-less, flour-less and 100% vegetarian.We had a potluck where it was decided to get some cake for kids and other adults who do not usually go for Indian desserts. After browsing through many recipes of Gulab Jamun cake, I wanted to try something novel, so decided to add rose flavor along with Gulab jamun flavor and semolina instead of the traditional cake flour.

Friends, the aroma wafting through the whole house while baking the cake bought both my kids to the kitchen and they could not wait to try it. I can assure you that it is really easy peasy to make. If you are new to baking, this will be a good cake to try.

So here is the recipe. 

Ingredients: For cake: Very fine semolina (unroasted) - 2.5 cups , whole milk - 2.5 cups, yogurt whisked and at room temp - 3/4th cup, salt - 1/8th tsp, oil (unflavored)- 1/3rd cup, powdered sugar - 2.5 cups (Adjust per taste) plus some for cake decor, gulab jamun mix - 1.5 cup, rose essence - 3 tsp, cardamon powder - 3 tsp, baking powder - 1.5 tsp, baking soda - 3/4th tsp. For Syrup: 1/3 cup water, 1/3 cup sugar, cardamon powder - 1 tsp, rose essence - 1/2 tsp.

Method: For Cake: Heat the oven to 350 degrees Fahrenheit. Meanwhile, sieve the semolina along with gulab jamun mix and powdered sugar. Warm the milk and add room temp whisked yogurt to it and whisk together. Slowly add to the sieved semolina mix and stir. Check the consistency. If too thick, add more warm milk to thin it. Add the cardamom powder, rose essence, oil, baking powder and baking soda and mix. Pour it in a baking pan (I used a 9 x 16 inch rectangular tray to bake.) and put in 350 degree F oven to bake for 35-40 minutes. Take it out and check if done by inserting a knife into the cake. If it comes out clean, it is done. 
For Syrup: Take a pan and add sugar and water and boil for 8-10 minutes till the syrup turns into 1 string consistency. Add cardamom powder and rose essence and mix. Drizzle on top of the warm cake. Drizzle powdered sugar on top of the cake. Cut into pieces and enjoy!!! Needless to say that my whole family fell in love with this novel cake and I am sure yours' will too :)

Here is a picture of my cake right out of the oven and the other one is sliced and ready to eat:

Till my next post everyone, take care.

Notes: 
1. Check for sweetness when you mix the batter (adjust sugar per your taste). Remember that you are drizzling sugar syrup on the cake too.
2. You can grind and add almond or cashew powder and also some saffron to the cake. I forgot to add this time but would surely do it the next time.

Chutney Chana Pilaf or Pulao - Healthy and delicious!

Busy weekdays call for some quick cooking - to put food on the table just in time to satisfy impatient and hungry tummies. This is my go to recipe just for those days and it has a lot of surprises to please everyone's taste buds. It is super easy, healthy and delicious, that is 3 birds in one stone... haha. Here is my version of this fantastic one pot meal.

Ingredients: 

Brown Rice - 2 cups (you can use white rice and adjust cooking time accordingly), Water - 4 cups (adjust as per recommended on rice packet), Onion chopped - 1 large, Tempering - Oil - 3-4 tsp, Mustard seeds - 1 tsp, Asofoetida - 1/2 tsp, ginger/garlic crushed - 1 tsp, turmeric powder - 1/2 tsp, red chilli powder - 1/2 tsp, chana masala - 1 tsp, biryani masala - 1/2 tsp, cumin powder - 1/2 tsp, coriander powder - 1 tsp, Aamchur - 1/4 tsp or few drops of lemon juice, For chutney: grind together 1 cup cilantro, 1/2 cup mint, 1 tsp roasted chana dal, 1 tsp cumin seeds, pinch of sugar and salt to taste. 

Method: 

Heat a pan/ pressure pan and add oil. When hot splutter mustard seeds, add asofoetida, turmeric powder, red chilli powder, chana masala, biryani masala, cumin powder, coriander powder, aamchur powder and half of the green chutney. Saute for a minute and add onions. Cook for a minute and add the brown rice. Add water and cook for 25-30 minutes or as per directions on brown/white rice packet. When ready, garnish with some fresh boondi and cilantro and serve with the remaining chutney and raita. 

Enjoy this yummilicious Chutney Chana Pilaf or Pulao/Pulav - plant based, protein rich and full of flavor for clean eating! Vegan friendly too!!

Till my next post, take care everyone.

I am sending this post off to MLLA#112 Event: Herbsspicesandtradition blog: MLLA#112

foodandspice blog and thewellseasonedcook blog

Simple and Healthy greens - Kale and Tofu Bhaji

This bhaji or vegetable is the simplest and healthiest one that you can ever make. It can be prepared in less than 20 mins start to finish and is totally delicious and good for you. Kale can be substituted with any other green like Swiss Chard, or purple kale, it tastes just as good. It has all the healthy nutrients and vitamins and plant based soy protein that you body needs.

Ingredients: Kale - 1 bunch, Garlic- 5-6 pods, Tofu - 12 oz extra firm, Oil - 3-4 tsp, black pepper - 1/2 tsp, salt to taste and few drops of lemon juice.

Method: Clean, wash and chop the Kale or any green that you are using. Crush the garlic pods. Heat oil in a pan and and add 1/2 tsp crushed pepper and crushed garlic. Immediately add the chopped greens and cover and cook for 3-4 mins on medium heat. Cube the tofu and add that to the greens. Cover and cook for 3-4 mins. Add salt to taste and lemon juice. Delicious bhaji is ready. Eat with Chapati or fill it in Pita pocket or roll it in Lavaash bread or eat as a side dish with rice. It is really versatile, simple and tasty.

Till my next post, take care everyone!

Healthy Whole Wheat Cracker Chaat Bites

I have yet to meet a person who does not love '#chaat'. It is an immensely popular street item India. Like most of you, Chaat is totally my weak point.  I can munch on it endlessly day after day :)

But the typical chaat items are loaded with empty unhealthy calories. So I created this simple and easy to throw together but totally healthy and tasty chaat item to satisfy everyone's chaat cravings in a jiffy. Best part is you do not even have to make any chutney for this - that easy breezy.

It makes for a great appetizer/snack for potluck and parties too. 

Superbowl is coming up soon, makes for great occasion to try it out :)

So here is the recipe:

Ingredients: Ritz or any other brand whole wheat crackers 8-10, chopped onion - 1/2, chopped cucumber - 1/2, chopped tomato - 1/2, cilantro chopped - 3-4 tbsp, chaat masala - 1/2 tsp, paprika/red chilli powder - 1/4 tsp, cheese - 1 cheese single cut into 8-10 parts, Siracha hot sauce - as needed, Sev (Indian sev) for garnish.

Assembly: Take a plate and arrange crackers and sliced cheese pieces on top of it. In another bowl, mix all the chopped veggies, chaat masala and paprika/red chilli powder. Do not add salt. The chaat masala, cheese and the cracker already have enough salt. Spoon the mixture on top of the crackers and cheese. Add a drop or two of #Siracha. Garnish with Sev.

Serve immediately. The chaat bite just bursts into a medley of sweet, savory, tangy, pungent, spicy flavors in your mouth and you are instantly transported to taste heaven. Enjoy!!!

Till my next post, take care everyone.

Baby Bok Choy, Tofu and Bell Pepper Bhaji

I frequently came across Bok Choy vegetable while shopping at our local Chinese market. One day I just bought it out of curiosity, but had no clue how to use it. I decided to give it an Indian twist and use it for making bhaji/Indian curry. The result was yummilicious. 

The garlic and bell pepper gives it a nice, rich and complex flavor. It cooks down quite a bit so adjust quantity accordingly. It is really healthy and nutritious and has lot of vitamins and is low in calories.

Ingredients: Baby Bok Choy - 5-6 heads (chopped), Green Bell Pepper - 1 chopped, Onion - 1 chopped, Tofu - 1 packet (about 12 oz), garlic - 5-6 pods crushed, tempering - 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp - garam masala. Few drops of lemon juice, salt to taste.

Procedure: Heat about 3-4 tsp oil in a pan. When it is hot, add mustard seeds. When they crackle, add 1/2 tsp of asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder and 1 tsp cumin powder and 1 tsp garam masala. Add onions and crushed garlic. Saute till onions are a little soft. Add chopped bell pepper and saute for 3-4 mins, add chopped bok choy, stir, cover and cook for 3-4 mins. Add salt and check for taste. Then add cubed tofu, stir cover and cook for 4-5 mins on medium heat. Add lemon juice. Adjust salt if needed. Serve with Roti or side dish for rice. Enjoy!

Till my next post, take care everyone.

Zucchini Chi Jhunka Bhaji

I had this recipe on my file for quite some time now. One of our friends had grown Zucchini in their garden and had a bumper crop! So naturally the surplus bounty was distributed amongst friends. After using a lot of it in pastas and soups/stews and sandwiches, I wanted to try something different. So I decided to make Zucchini Jhunka/Zhunka!

It turned out to be really delicious and is made often at our house now! Its really simple. Peel and chop 2 medium or 1 large Zucchini into small pieces. Take abt 2 tbsp oil in a pan. Add 1 tsp mustard seeds. When they crackle, add about 1/2 tsp asofoetida, 1 tsp turmeric powder and 2 tsp red chilli powder. Add the chopped Zucchini pieces. Saute till all the pieces are coated. Cover and cook for 4-5 mins. Add 1 tsp garam masala and saute. Add salt as per taste. Add about 3-4 tbsp besam/gram flour slowly to the Zucchini. Mix thoroughly. Cover and cook for 3-4 mins on medium heat. Stir again and take care that the bhaji does not stick to the bottom. Keep covering and cooking for the next 10 mins. The besan/gram flour should be thoroughly cooked. 

Garnish with chopped cilantro and serve with hot poli/roti/paratha!!