Category Archives: Recipes

Moroccan style stew

Moroccan style stew photoMoroccan style stew
This is a very easy recipe which I make very often and is always a hit. It’s one of those that cannot go wrong. The combination of vegetables and spices give this stew a subtle Moroccan flavor. It will taste delicious even the next day as the vegetables get soaked with all the delectable flavors.

Preparation time: 15 minutes
Cooking time-:30 minutes
Serves 4

Ingredients
2 medium potatoes, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into 1inch pieces
½ red bell pepper, seeded and cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
2 cups of spinach, chopped
1 cup chick peas, cooked (or 1 15 oz can of beans which are precooked)
1 stalk of celery, cut into 1 inch pieces
1 inch piece of ginger grated or 1 teaspoon ginger paste
4-5 cloves
4-5 peppercorns
1 inch piece of cinnamon
1 teaspoon cumin powder
½ teaspoon chili powder
3 cups of vegetable stock or water
10-12 fresh mint leaves
Juice of 1 lemon
Salt/Pepper to taste

Method
1. Heat the vegetable stock or water in a deep saucepan and bring it to a boil.
2. Put the cloves, peppercorns and cinnamon in a spice pouch or muslin cloth and drop it into the boiling water.
3. Add the chickpeas, potatoes, carrots, celery, ginger, cumin and chili powder and cook on medium heat till the mixture starts to boil.
4. Lower the heat, cover and cook till the vegetables are cooked.
5. Now add the peppers, zucchini and spinach and cook for 3 more minute.
6. Remove the spice bundle and discard it.
7. Season with salt and pepper, add the lemon juice and garnish with mint leaves.

Turnips with sesame and lime

Turnip bhajiTurnips are cruciferous root vegetables which have an abundance of vitamins and amino acids.
Their sweet and smoky flavor can be enhanced with some aromatic spices as in this flavorful dish with greens.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients
4-5 small turnips (about 1.8 lbs)
2 cups of any greens (like kale, Swiss chard, collard greens)
½ onion, sliced
½ teaspoon garlic paste
½ teaspoon ginger paste
½ teaspoon cumin seeds
½ cup water
1 teaspoon sesame seeds (white)
1 teaspoon nutritional yeast (optional)
Juice of 1 lemon/ lime
Salt to taste

Method
1.    Cut the turnips into big pieces and chop up the greens.
2.    Sauté the onions in a heated non stick pan and add the garlic and ginger pastes.
3.    After about 2 minutes add the cumin seeds. Stir in the cumin and add some water to prevent any sticking.
4.    Add the cut up turnip and greens and as the greens start to wilt add the salt, sesame seeds and nutritional yeast.
5.    The turnips will cook in 5 minutes.
6.    Add the lemon juice.

Quinoa Pulao

Chenopodium quinoa before flowering
Chenopodium quinoa before flowering
English: Quinua (Quinoa) plants near Cachora, ...
Quinua (Quinoa) plants in Peru

Quinoa chickpea pulao(pilaf)
Quinoa is a healthy gluten-free whole grain from South America.  Quinoa is rightly named “mother grain” because of its high protein, vitamin, fiber, iron and magnesium content. Quinoa has become   increasingly popular all over the world as a ‘super food’. It is easy to cook and can be made into salads, soups and a main dish like the one I am describing.

Preparation time- 15 minutes
Cooking time-30 minutes
Serves 4

Ingredients
11/2 cups quinoa, rinsed and drained
1 small onion, diced
½ teaspoon garlic paste
½ teaspoon ginger paste
3 cups water
2 cups of cooked chickpeas (or 1 15 oz can drained and rinsed)
1 medium tomato, chopped
2 teaspoons cumin powder
½ teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon garam masala powder
Juice and zest of 1 lemon/lime
½ cup green onion, chopped
2 tablespoons fresh cilantro, chopped
Salt/pepper to taste
Method
1.    Take a heated non stick pan and sauté the onion till translucent, about 5 minutes. Add water if the onion sticks to the pan.
2.    Add the ginger and garlic and sauté for 30 seconds.
3.    Now add the quinoa and the water and let it come to a boil.
4.    Reduce the heat and add the cumin, turmeric, chili powders.
5.    Cover and let the quinoa cook for 15-20 minutes.
6.    Stir in the chickpeas, tomato, lemon zest and juice and cook for another 5 minutes.
7.    Season with salt and pepper and garnish with green onions and cilantro.
Variations
Instead of quinoa you can substitute bulgur or couscous.

There are many types of quinoa-red, white, brown. To know more about this fascinating, ancient grain, check out this website-http://wholegrainscouncil.org/whole-grains-101/types-of-quinoa

Semolina Pudding-‘Sheera’

Sheera for GanpatiSemolina pudding
Today is Ganesha Festival, which is celebrated in Maharashtra, a state in the west of India. We have grown up celebrating this joyous 10 day festival. So I feel compelled today to make something special to offer to Lord Ganesha,the elephant-headed God, who is loved by all.
I have made a vegan sweet dish made from semolina which is traditionally made on auspicious occasions like today. It is called ‘sheera’.
Preparation time-  5 minutes
Cooking time- 10 minutes
Serves 4 people
Ingredients
1 cup roasted semolina/ sooji/rava
3 cups unsweetened almond milk
1 tablespoon cardamom powder
2 tablespoons raisins/cranberries
3 tablespoons sugar (to taste)
1 tablespoon pistachios crushed
1 tablespoon slivered almonds
2 drops vanilla extract
Method
1)    Take a heated non stick skillet and add the semolina. Roast it for 3 minutes as you stir it to prevent it from sticking.
2)    Add the milk slowly as it will start bubbling when you add it. Lower the heat and keep stirring.
3)    Add the cardamom powder, raisins or cranberries or both and the sugar.
4)    Let it cook for 5 minutes till all the milk is absorbed.
5)    Add the vanilla extract.
6)    Garnish with the almonds and pistachio.

To know more about Lord Ganesha you can go on to this website:

en.wikipedia.org/wiki/Ganesh_Chaturthi

Spicy Oats Pancakes

39-Oats pancakesSpicy Oats Pancakes

I was looking for something to go with leftover vegetables and I thought of making these easy but very tasty pancakes.
Preparation time  10 minutes
Cooking time    20 minutes

Serves 4
Ingredients
1 cup oats flour (or ground Quaker oats)
2 tablespoons semolina ground or corn flour
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
¼ teaspoon chili powder
1 cup mixed chopped vegetables like spinach, red peppers, onion, and green chili
Juice of 1 lemon
Salt
Water to make the batter
Method
1)    Mix all the dry ingredients in a mixing bowl.
2)    Add the vegetables.
3)    Add about 1 cup of water to make a loose batter of pouring consistency.
4)    Set aside for 10 minutes. Add the lemon juice.
5)    Heat a non stick skillet and pour the batter in the center.
6)    Spread the batter and let it cook till it browns at the edge.
7)    Flip the pancake to cook the other side till it browns.

I love Kale!

Kale juice2 with Madhavi                                                                     I love Kale!
Since I heard Kale is a powerhouse of nutrients, I have become a big fan of kale. You can do a lot with it like using it in salads or main dishes. Its tasty just sautéed with ginger and soya sauce. But the best way to consume it in quantity on a regular basis is to make kale juice. Mix the kale leaves with fruits like bananas, apples, berries or any other fruits you have at home, add some water and blenderize to a pulp. You do need a powerful blender.
Take half a bunch of kale and with other fruits thrown in, you will get 2 glasses of the juice.
Cheers! Enjoy its benefits!

Gazpacho

GazpachoGazpacho2Gazpacho is ‘salad in a blender”. It’s a raw cold soup, fresh, textured, light and such a delicious summer treat. I love it more every time I make it and eat it and get lots of praises for it. Its a perfect cool summer soup!
Preparation time   15 minutes
No cooking time

Serves 4
Ingredients
1 small cucumber, diced
1 small zucchini, diced
2 stalks celery, diced
1 tomato, cut up
½ onion cut into big pieces
2 cloves garlic or ½ teaspoon garlic paste
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon sugar
¼ teaspoon chili powder
1 teaspoon hot sauce
1 tablespoon cilantro, chopped
Salt and pepper
Method
1)    Put all the ingredients into a food processor.
2)    Pulse the mixture so that it blends well.
3)    You should have a rich tomato base with colorful confetti of vegetables.
4)    Garnish with cilantro.
Serve with a grain-based salad like a Quinoa- Bean salad and/or toasted multi-grain bread.

Chickpeas and spinach curry

photo 41 Chickpeas with spinach I always have a batch of cooked chickpeas (also called Garbanzo) in my deep freeze so I can whip this up at short notice. I take about 4 cups of dried chickpeas; soak them in cold water overnight. The water level should be 3 inches over the chickpeas level. The next day, wash the peas a few times and add enough fresh water so as to cover them. Transfer to a pot and let it come to a boil. Lower the heat to simmer and allow cooking till tender. It can take up to 2 hours. Let it cool and then make 4 to 6 portions and store in the deep freeze. Alternatively, use canned garbanzo beans.

Preparation time- 15 minutes
Cooking time- 20 minutes
Serves 4

Ingredients
2 cups chickpeas, cooked (I 15 oz can, drained and rinsed)
12 cups of fresh spinach, chopped (or 1 bag of frozen spinach)
1 onion, diced
1 tomato, chopped
½ teaspoon garlic paste (or 3 cloves fresh garlic, minced)
1 tablespoon ginger paste (or 2 inch piece grated)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
½ teaspoon chili powder
1 cup almond milk (unsweetened)
½ cup fresh cilantro, chopped
Juice of 1 lemon/ lime
Salt to taste
Chaat masala powder (optional, it can be bought at an Indian store)

Method
1)    In a large pan sauté the onions for 2-3 minutes till they turn translucent.
2)    Add the chopped tomato and cook for 3 minutes.
3)    Reduce the heat and add the garlic, ginger, cumin, coriander, turmeric and chili powders. Stir and cook for 2 minutes.
4)    Add the almond milk, spinach and chickpeas.
5)    Cover the pot and let the spinach cook on low heat till it wilts which is about 10 minutes.
6)    Season with salt
7)    Garnish with cilantro, lemon juice and chaat masala.
Variations
You can use kale or Swiss chard or a combination of greens instead of only spinach.
I have made this without the almond milk and it’s really good too.

Mixed Vegetable Stew

photo 57-moroccan stewMixed Vegetable Stew
This is a very easy recipe which I make very often and is always a hit. It’s one of those that can’t go wrong. The combination of vegetables and spices give this stew a subtle Moroccan flavor.
It will taste delicious even the next day as the vegetables get soaked with all the delectable flavors.
Preparation time- 15 minutes
Cooking time- 30 minutes
Serves 4

Ingredients-
2 medium potatoes, peeled and diced into 1 inch pieces
2 carrots, peeled and diced into 1’inch pieces
½ green or red bell pepper, seeded and diced into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
1 bunch of spinach, chopped
1 cup chick peas, cooked (or 1 15 oz can of Garbanzo beans which are precooked)
1 stalk of celery, cut into 1 inch pieces
1 inch piece of ginger grated or 1 teaspoon ginger paste
4-5 cloves
8-10 peppercorns
1 inch piece of cinnamon
1 teaspoon cumin powder
½ teaspoon chili powder
3 cups of vegetable stock or water
10-12 fresh mint leaves
Salt/Pepper to taste

Mango Salsa

Photo 41- Mango cutPhoto 40- mango salsaMango Salsa
Summer in India signals the start of the mango season. We would   wait with bated breath to get a mouthful of that sweet luscious Alfonso mango. I remember as a kid, we used to get so excited and how we had to change into an old tee shirt in order to devour that king of all fruits.
When I saw fresh ripe mangoes yesterday when I went shopping, I just had to buy them.
Here’s a delicious sweet and sour recipe I would like to share with you. I’ve added some kick with jalapenos and bell peppers. And it’s full of antioxidants and vitamins.
Preparation time 15 minutes
No cooking time
Serves 4
Ingredients
•    1 large ripe firm mango
•    ½  green or red bell pepper, diced into small pieces
•    1 tablespoon Jalapenos pickled, cut into bits
•    ¼ cup green onions or scallions, diced finely,
•    ½ teaspoon cumin powder
•    1 -2 tablespoons  lemon/lime juice
•    salt to taste
•    little sugar to sprinkle if your mangoes are not sweet enough
•    2 tablespoons cilantro, chopped
•    few mint leaves (optional)
Method
1) Dice the mangoes
2) Mix all the other ingredients in a  bowl with the mango.
3) Toss well and cover it with a plastic wrap. Set in the fridge for at least 30 minutes. This helps the flavor to mingle well.
4) Garnish with torn mint leaves or with just cilantro leaves.

Variation
You can add pineapple pieces to the mango for an interesting twist.
The salsa can be served as an appetizer with pita bread or as a side dish.