Recipe Mania

Recipe from Bharvi Bhuta’s Cookbook

Ingredients:

1/4 Cup Masoor Daal
3/4 Cup Toor Daal
2 Medium Tomatoes
1/2 Medium Red Onion
10 Cloves of Garlic - Shredded
2 sq inch of Ginger
Green Chillies according to your taste
(Make a paste of Green chillies and ginger)
1 tsp Garam Masala
1/4 Tsp Turmeric Powder
2 Tsp Kasoori Methi
Cumin Seeds for Seasoning
Asafoetida for Seasoning
Salt according to Taste
Oil for cooking

Method:

1) Pressure cook both daals separately.
2) Chop onions finely and tomatoes too.
3) In a non stick pan, heat some oil. Add cumin seeds and asafoetida. 
4) Add Onions, ginger-green chillies paste and garlic and saute it.
5) Add Tomatoes and saute for a little while.
6) Add both the daals and stir gently.
7) Add all the masalas and Kasoori Methi. 
Let it all boil for a few minutes. Add water if required.

Enjoy it hot with Rice or Chapathi.

1 bag spring lettuce mix (or any kind of lettuce mix)

4oz of goat cheese crumbled (use a plain goat cheese - no added flavors use more or less depending on how much you like goat cheese!!!)

Handful of Dried Cranberries

Handful of chopped walnuts

1-2 bosc pairs (firm) diced - I used a soft pear once, it's good but not the same

Newmans Own Balsamic Venerate - Light (However much you want - but don't drench the salad - it should be coated - Make sure it's the light - I have never used the full fat and calorie version so it may taste slightly different)

Mix all the ingredients!! And EAT!!

2 Large Eggplants (about 1 pound each) quartered lengthwise
2 red peppers (about 6oz each) quartered lengthwise
6 garlic cloves peeled (or more if you like a lot of garlic)
4 tbs extra-virgin olive oil
1 large onion chopped
1 small carrot - chopped
3 medium ripe tomatoes (6 oz each) peeled, seeded and chopped. - time saver I used 15oz can of stewed tomatoes
2 bay leaves
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1/2 teaspoon thyme leaves
salt and pepper
8 cups vegetable broth
1/8 teaspoon cayenne pepper
Optional - fresh cilantro and lemon juice

Preheat the oven to 400F

Rub the cut side of the eggplants, the skin side of the bell peppers and the garlic with 1 tablespoon of the oil. (Low fat version - I used Pam "Olive Oil" Cooking Spray)

Roast in the oven until the the garlic is browned and softened, (turning once) the peppers are blistered and beginning to char, and the eggplants are softened and slightly wrinkled. This can take up to 30-40 minutes depending on your oven and how well you want the vegetables roasted. Place the roasted peppers in a paper bag, (plastic bag worked!) twist to close and set aside for 20 min. Set the eggplant and garlic aside to cool.

When the eggplants are cool enough to handle, peel away the skin. Coarsely chop and set aside. Peel of the kins of the peppers with our fingers or with a small paring knife. Coarsely chop and set aside. Chop the garlic and set aside.

Meanwhile, in a large stockpot heat the remaining oil over medium heat ( I used 2 TBS olive oil and some of the spray) Add the onion and carrot and cook stirring occasionally until very soft but not browned, 10 to 15 minutes. (I also added additional garlic here!)

Add the tomatoes, bay leaves, cumin seeds, oregano, thyme, salt and pepper. Bring to a brisk simmer over medium high heat.

Add the broth and bring to a boil over high heat. Reduce the heat, cover and simmer gently for 15minutes. Stir in the roasted eggplant, bell peppers, garlic and cayenne. Bring to a brisk simmer. Reduce heat, cover and simmer gently for 15minutes.

I suggest to make the soup at least 1 day ahead to allow the soup to sit and the flavors intensify in taste. At this point I allowed the soup to completely cool. Working in batches transfer the soup into a food processor and blend until smooth and pureed. (For a thicker soup - use less of the broth. I didn't use all the broth maybe 6cups of the broth)

1 1/3 cup serving….
Calories 115
Protein 3g
Fat 5g (can be even less if you don't use any olive oil and just cooking sprays)
Carbs - 17
Fiber .5

ingredients
—————–
2 cups yogurt
1 large cucumber, peeled, seeded and diced
2 cloves garlic
2-3 tsp of white vine vinegar
2 tsp chopped fresh mint
2 tsp snipped fresh dill
salt and ground white pepper to taste
1 tbl spoonolive oil - preferably extra virgin

method
———–
1. Toss the cucumber with salt in a colander
2. let it stand for 30 minutes
3. Press the excess water out of the cucumber,rinse quickly and blot to dry.
4. keep aside.
5. mash the 2 cloves of garlic with a little salt. 6. combine the yogurt, cucumbers and garlic in a medium bowl with the white vinegar, fresh mint and fresh dill,
7. Add salt and white pepper to taste
8. drizzle over the salad the olive oil

2oz goat cheese
2oz semi-dry sun dried tomatoes
3 TBS of fresh basil - chopped
1 pkg. Pepperidge Farms Puff Pastry
2 large eggs
1/2 cup of milk
Salt & pepper to taste

Method:

Unthawing Puff Pastry:This process can take up to 1 hour or over night depending on your method. Since I am a procrastinator I usually end up waiting the day of 3 hours before I am suppose to have the things ready! Allow the sheets to unthaw folded on the counter top for about 30-45 minutes. Once you can unfold the sheets do so - The sheets will unthaw faster this way. Don't panic if the sheets crack at the fold line)  Type of Pan needed:24-Cup Mini Muffin Pan - they make 12-cup pans as well. I suggest the 24 so you only have to bake once. This recipe yields 24 bite size quiche.

RECIPE FROM : MADHUR JAFFERY's WORLD VEGETARIAN

Ingredients:

1 1/2 Cups Dried Black Eyed Beans
3 tablespoon canola oil
1/2 tsp Cumin seeds
1/2 tsp brown mustard seeds
1 to 2 whole, hot dried red chilies
15-20 Curry Leaves (optional)
1 medium onion - finely chopped
3 to 4 Garlic Cloves - peeled and finely Chopped
4 medium tomatoes - finely chopped
4-5 tablespoons of chopped fresh dill
2 cups Fresh corn kernels
1 1/2 tsp of salt
Method:

Put the oil in a large nonstick pan and place over medium heat.
When hot add cumin and mustard seeds.
As soon as the mustard seeds begin to pop (a matter of seconds), add chillies. Stir once and add curry leaves if you are using them.
Stir once and add onion and garlic. Stir and fry until the onion pieces begin to brown at the edges.
Add tomatoes and stir for a minute, then add the drain peas and dill.
Add 4 1/2 cups of water, stir and bring to boil.
Cover, turn the heat to low and cook for about 40 minutes or until the peas are tender.
Remove the cover, turn the heat to high, and boil rapidly for five minutes. Stir in the corn and salt, and boil rapidly for another 10 minutes - or until the mixture is thick and all the flavours have melded.

Ingredients:

1 1/2 cups cubed mango
2 cups strawberries
1 tablespoon minced, candied ginger
2 tablespoons honey
1 cup soy milk or 1 percent milk, chilled
Pinch of ground allspice

Method: 

In a blender, combine the mango, 2 cups strawberries, ginger, honey, soy milk or milk, and allspice.

Process until smooth. Pour the mixture into 2 glasses.

RECIPE FROM SAROJ’S COOKBOOK / KARNATAKA RECIPES 

Ingredients:

1 cup sprouted moong
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract

Make paste of:
1/2 fresh coconut (1 cup grated)
1″ piece ginger

Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds

Method:

Add water to sprouts till covered. Add salt and whole green chilli.
Boil and simmer covered till sprouts are tender.
Heat oil in a heavy pan, add cumin and mustard seeds.
Allow to splutter, add curryleaves and asafoetida.
Stir, add paste, stir, add tamarind water, bring to a boil.
Add sprouts, and some of its drained water.
Simmer for 3-4 minutes. Serve hot with rice or roti.

Ingredients:

2 red bell peppers
2 cloves garlic, minced
1 (8-ounce) package cream cheese, softened to room temperature
2 tablespoons fresh lime juice
3 tablespoons finely chopped basil
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Method:

Roast whole peppers by broiling approximately 6 inches from heat until blackened on all sides (turn with tongs). 
Let rest for 10 minutes, then drain and peel off skins. 
Cut in half and remove stem, seeds and ribs. 
Place peppers in a food processor and add remaining ingredients. 
Process until creamy. 

Ingredients

1/2cup coconut cream
1 tbsp tamarind paste
2-3 green chillies-slit
2 tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 tbsp coriander seeds-roasted
1 tbsp poppy seeds-roasted
3/4cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1 1/2tbsp salt
6 eggs-full boiled and shelled
2 tbsp chopped coriander leaves, for garnish 

Method:

1.  Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2.  Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3.  Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.
4.  Add about 2 cups water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes. 
5. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes. 
6.  Add eggs and serve hot garnished with the coriander leaves.