Zucchini Pancake

Preparation time:15 minutes
Cooking time: 15 minutes
Serves 3

Ingredients:
2 medium zucchini, grated
1/2 cup onions, finely chopped
1/4 cup parsley, chopped
1 garlic, minced
3 green chili,chopped
3 eggs
1/4 cup Parmesan cheese, grated
6 tbsp whole wheat flour
salt and pepper

Method:
1.Whisk egg is a bowl along with salt and pepper.2.Take another large bowl and add all other ingredients. Finally pour the egg mixture into the bowl.3.Heat a large skillet and spray oil. Drop 3tbsp of the batter into the skillet. Cook about 2 minutes on each side until golden brown.

4.Continue with remaining batter. Serve warm along with ketchup.
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HINT: Make small pancake so that its easy to flip.

Cauliflower Omelet

Wide range of book collections, a coffee shop with good amount of sitting space and wi-fi access. What more you need to spend a silent evening?? A and I have developed an interest in spending most of our Sunday evenings at Borders. Borders a book store with well organized sections of books offers a nice reading space. The cookery section is where I spend most of my time.That is where I came across a book on Lebanese Cuisine by Madelain Farah, this is due to my recent interest on Middle Eastern cooking. One of the recipe that interested me in this book was Ijjit Qarnabit otherwise known as Cauliflower Omelet. Cauliflower!! with eggs and milk ??? sounds different. Cauliflower doesn't find its way to my kitchen very often. We both are not a big fan of cauliflower so its often missing from most of our meals. Since its been a while I cooked cauliflower. I decided to try it out. The ingredients suggested were more on the sweet side, personally i did not like the sound of a sweet cauliflower omlette. So I made few changes according to my taste.

Cauliflower, just like broccoli and cabbage is known for containing nutrients that fights against several diseases. 13C( indole-3-carbinol) present in Cauliflower acts as an anti-estrogen and helps to lower the chances of tumor growth. Vitamin C in cauliflower acts as an antioxidant and helps in keeping the immune system strong. Other benefits would be the fiber and low calories. While buying this flower make sure the tops are white. The best way to consume it is by steaming them by which all the healthy components are intact.
However, Cauliflower is considered as a gas-producing food because they are rich in carbohydrates and that causes gas and bloating. So people suffering from bloating,belching or heart burn should avoid this vegetable. As for eggs, which are high in protein and cholesterol. I prefer substituting 1 egg white for every egg yolk because, whites are free from cholesterol and fat. They are loaded with protein. Calorie count of egg white in one large egg is 17. Where as in yolk its 60.

Preparation time: 15 minutes
Baking time: 20 minutes
Serves: 4

Ingredients:
4 Eggs ( I used 3 whites and 1 yolk)
1 cup milk ( I used 2%)
required amount of salt
2 tsp pepper
2 tsp chili paste
2 cups cauliflower, cooked
1/4 cup parsley,chopped
1 cup onions,chopped
1 cup carrot, chopped
1 cup zucchini or cucumber, chopped
2 tbsp butter


Method:
1. Beat eggs and milk thoroughly.
2.Add seasonings, parsley, cooked cauliflower and rest of the vegetables.Mix well.
3.Melt margarine in 8" square pan in oven and pour the mixture in the hot pan. The omelet will be 1 inch thick.
4. Bake at 350F for about 20 minutes or until firm.
5.Cut into squares and serve hot with any sauce of your choice.
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NUTRITION FACTS: Per serving: 292 Calories; 22g Fat (65% calories from fat); 11g Protein;15g Carbohydrate; 189mg Cholesterol; 312mg Sodium
NOTE: The omelet crust should turn golden.

ABOUT THE BOOK:
This book offers a good amount of Middle Eastern cuisine, such as Arabic Bread, Hummus,Falafel etc. It contains a complete glossary of Arabic terms and suggested menus. All the recipes are well described with simple steps.

Sandwich with Avocado

A great snack for long trips. Does not require cooking and takes no time to prepare. A healthy choice by consuming fresh vegetables. There no reason to regret it.

Ingredients:
For Avocado spread:
1 ripe avocado
1/4cup mint leaves
2 tbsp Greek yogurt
salt to taste
1 tsp white pepper
For assembling:
2 sets of sandwich bread
1/2 lb deli smoked turkey (anything of your choice)
1 lettuce leaves
1 tomato, sliced
1/4 medium zucchini / cucumber, sliced
1/2 cup broccoli sprouts
2 tbsp mustard sauce

Method:
1. For the spread, grind all the ingredients to paste in a food processor.

2. Set all the sliced vegetables and sauce ready and stack the bread by applying the avocado spread to the base of the bread.
3. Then arrange lettuce followed by few slices of tomatoes and zucchini, deli, avocado spread again and finally broccoli sprouts.

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NOTE: You can choose any vegetable of your choice.

Ridge Gourd Chutney

Ingredients:
2 tsp coriander seeds
1/4 cup shallot, chopped
3 green chillies, chopped
2 cups tender ridge gourd, peeled and chopped
1 tbsp tamarind paste
Salt to taste

For tempering:
2 tbsp oil
1 tsp Urad dal
1 tsp mustard seeds
5 curry leaves
1 red chilli

Method:
1.Heat oil in a pan and add coriander seeds, shallots,chillies and ridge gourd. Fry until they are cooked. It takes about 5 to 10 minutes.

2. After its cooled, grind to paste.
3. For tempering, heat oil in a small pan and once its warm add all the tempering ingredients and garnish over the chutney. Serve as a side dish for idly, dosa or even steamed rice.

Tomato Bath with Quinoa

Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain thats easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.

The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items.

For those who love quinoa and want to try something different with it, have to try this. Its an Indian twist. Tomato bath, which is an instant favorite in most of the houses. A simple and quick dish which is a sure hit. I followed the same procedure as in making tomato bath with rice, but replaced rice with quinoa.

Ingredients:
1 cup Quinoa
2 cups water
2 tbsp olive oil,or oil of your choice
3 cloves
3 cardamon
1 bay leaf
1 tbsp ginger-garlic,crushed
1/2 cup onion, chopped
3 tomatoes, chopped
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp cumin powder
1/3 cup peas
1/2 tsp salt
1/2 tsp garam masala
1/4 cup coriander leaves,chopped
1/2 lemon

Method:
1.Boil Quinoa with water. This takes about 10-15 minutes
2. Crush the cloves and cardamon into powder using mortar and pestle.
3.Heat oil in a wok. Add the powdered spice and bay leaf. Then add ginger-garlic and onions. Cook until the onions turns transparent,then add chopped tomatoes.

4. Saute tomatoes for 2 minutes and add turmeric,chili and cumin powder.

5. Cook until oil separates and the raw smell of tomato is gone. Then add peas and cook for another 5-10 minutes.
6. Add the cooked quinoa ,salt and garam masala. Cook for 5 minutes.
7. Finally add coriander leaves and squeeze the lemon. Turn off the heat and serve hot along with raita or plain yogurt.
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NOTE: Cook Quinoa simultaneously when you are making the gravy. Its easy to mix the hot cooked quinoa in the finally stage.
STORAGE TIME: Was able to eat it the next day by reheating it.
HINT: Tastes like Khichdi

Brinjal Chutney

An egg shaped vegetable having a shiny dark purple skin with loads of medical benefits. Yes, I am talking about brinjal. It is one of the vegetable which is available throughout the year. Guess that the reason we have so many dishes made with them.

Ingredients:
1 cup brinjal,chopped
10 dried chillies cut into small pieces
2 tsp channa dal
4 cashew nuts,soaked
1 big onion,chopped
1 tsp garlic,chopped
1 tsp ginger,chopped
1/2 tbsp tamarind paste
required amount of salt

For seasoning:
2 tsp oil
½ tsp urad dal
¼ tsp mustard seeds
1 red chilli
3 curry leaves
¼ tsp asafoetida powder
Method:
1. In a wok,add fry the brinjals along with turmeric powder. Remove and set aside.
2.In the same wok, add oil, onions, dried chillies,channa dal, garlic, ginger and cashew nuts. Fry until there are cooked.
3.Add tamarind paste,salt. Cook for about 5-7 minutes. Remove and let it cool.
4. Blend the onion mixture then the fried brinjal.
5. For tempering,heat the oil in a small pan followed by urad dal, mustard seeds, curry leaves, red chili and finally asafoetida powder.
6. Garnish the tempering on top of the chutney. Serve along with dosa or idly.

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NOTE: It goes very well with steamed rice too.

Vada Curry

Breakfast is the most important meal of a day and one should never skip breakfast, because it has adverse effect on our concentration, metabolism and weight. Breakfast or Tiffin varies widely in Tamil Nadu but often includes a main dish filled with carbs such as dosas, idlis,uppuma and sometimes vada,savory pongal and chapaties. These are more often served with hot sambar and at least one kind of chutney.
After going through Pavithra's Blog:Dishesfrommykitchen.I decided to make Vada curry.I used my mother's recipe.Try this hot and spicy recipe with dosa or idly or appam and have a delightful morning with family and friends.

Ingredients
For vada
1 tsp fennel seeds
1 cup Channa dal
1 tsp cumin seeds
1/4 tsp salt
1 green chili
4 curry leaves
oil to fry

For curry:
2 tbsp oil
1/4 inch cinnamon
1/4 tsp elaichi
1 tbsp garlic
1/2 tbsp ginger
2 green chili
1 medium size onion,finely sliced
2 tomatoes,finely chopped
1/4 tsp turmeric powder
2 tsp dhanya powder
1 tsp chili powder
1/4 cup mint,finely chopped
1 tsp garam masala
coriander for garnish

Method
For Vada:
1.Soak channa dal and fennel seeds in water for 6-7 hours or over night.
2.Drain the channa dal.Grind fennel seeds,cumin seeds,salt,green chili,curry leaves and channa dal into a smooth paste.Grind it coarsely as we do for making vadai.
3.Make small pakodas and deep fry it in oil for about 2-3 minutes and keep it aside.Dont over cook,it will become hard and will be difficult to mash.
4.Once its done,cool it and mash them.

For curry:
4.Heat oil in another pan and add cinnamon,ginger,garlic,sliced onion and fry till brown.
5.Add the chopped tomato along with turmeric,dhanya and chili powder.Let it cook on a medium heat till oil separates,this will take about 10-15 minutes.Once the tomato is done add the remaining ingredients garam masala,chopped mint.
6. Pour 1 cup of water and cook until its warm,like we boil water for upma.
7.Add the mashed pakodas to the gravy along with some salt. Simmer and cook for few more minutes and finally garnish with coriander.Serve hot along with dosa.

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NOTE:If the gravy gets slightly thicker add warm water and salt if needed.This is a perfect dish for idly, dosai and appam.

Masala Dosa

Dosa is a popular South Indian dish which is made out of rice and black gram.It easily ranks the most exciting dish in our household. My hubby loves it especially when served with coconut chutney. Its a nourishing dish with both ancient and cultural value in it.

Ingredients for Dosa:
4 cups Idly rice
1 cup whole black gram or Urad dal
1 tbsp fenugreek seeds
3/4 cup or one handful of cooked rice
required amount of water

Method:
1.Soak idly rice,urad dal and fenugreek seeds in water for 5-6 hours or overnight.
2.Rewash the rice by draining the water 2-3 times.Then grind it to paste along with cooked rice.Add water if needed.It takes about 20-30 minutes.
3.Allow it to ferment overnight in room temperature.
4.Mix salt and add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
5.Heat pan or griddle with little ghee or oil.And spread the mix on pan in circular motion to make thin dosa.
6.When the dosa is cooked, add some masala on it and roll to form a cylindrical shape and serve hot.

For Masala Filling:
3 large potatoes,boiled and crushed
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp jeera
2-3 green chili
1 medium onion (chopped)
1 tbsp coriander powder
salt to taste
coriander leaves for garnish

Method for Masala:
1.Cut the potatoes into two halves and pressure cook along with turmeric.Allow it to cool,peel the skin and slightly mash it.
2.Heat oil. Add mustard seed, jeera,green chili,onions and coriander powder.
3.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4.Add potatoes and mix and cook for 10 minutes.Once its done,garnish with coriander leaves.
5.Add filling inside dosa and roll. Serve hot with Chutney.

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HINT:For a crispy dosa,cook on both the sides on a medium heat for at least 1-2 minutes.
NOTE:For better results, use a grinder for making dosa batter.

Coconut chutney

In the olden days, chutneys were ground with a mortar and pestle(ammikkal in tamil).But now, electric blenders have replaced the stone implements. Coconut and chili are grounded to a paste; then the wet paste is garnished with rest of the spices sauteed in oil. For best results use fresh coconut.

Ingredients:

To grind:

1 cup grated coconut

1-2 Green chili

Salt to taste

For tempering:

1/2 tsp oil

1/4 tsp urad dal

1/2 tsp Mustard seeds

4-5 curry leaves

A pinch of asafoetida

Method:

1.Grind the coconut, green chilli and salt.Use required amount of water to get a paste consistence.

2.Heat oil. Once the oil is hot enough,add urad dal and mustard seeds. When it splutters,switch of the stove and add curry leaves and asafoetida.

3.Finally garnish the chutney with tempering.

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NOTE:Serve as a side dish for dosa or idly.

CREAMY VEGGIE

Like to have this for a light dinner. Can make it in no time
Ingredients:
1/2 cup onion,chopped lengthwise
1/2 cup carrot,chopped lengthwise
1/2 cup celery,chopped lengthwise
1/2 cup zucchini,chopped lengthwise
1/2 cup corn
1 tsp chili paste
3 tbsp soar cream
1/4 cup milk
1 tbsp Parmesan cheese
1 tsp butter
4-5 sprigs fresh parsley
salt and pepper to taste

Method
1.Boil water
2.Add carrot,celery and corn to the boiling water and drain the water once the vegetables are cooked.This might take about 10-15 minutes.
3.Refresh with cold water and keep aside
4.Heat butter,add onions,garlic and cook until golden brown
5.Add chilli paste,sour cream and milk and cook in a medium flame for 5 minutes
6.Add the boiled vegetables,zucchini,salt and pepper
5.Mix it well then finally garnish with parsley and cheese

IDLY WITH CHICKEN CURRY

Ingredients

1 Cup Urad dal(Black gram beans)

2 Cups Idly Rava

1 tsp Fenugreek seeds

Pinch of salt

Oil accordingly

Utensils:

Blender

Idly stand with idly plates

A steamer big enough to fix the idly plates

Method:

1.Soak Urad dal in water overnight

2.Drain the water and keep the drained water aside.

3.Grind the dal into a smooth batter then add idly rava and blend it for a min.

4.Remove the batter into a vessel and make sure there is not lumps.

5.Keep it covered in a warm place and let it ferment(it might take about 6 hrs.

6.When the batter's volume is increased add a pinch of salt.And mix it add water if necessary.The consistency should be like condensed milk.

7.Rub oil in the idly plates so that the idly doesn't stick after its cooked.

8.Fill the plates with the batter and steam it for 15 minutes or until steam comes out.

9.To check if the idly is cooked touch the idly and if it doesn't stick then its done.

10.Remove all the idlis and serve with any side dish.

I like it with the Chicken curry or with any Indian side dish like Coconut chutney or sambar.

MUSHROOM SPINACH SANDWICH

Ingredients:

Dressing:
2 tablespoons mayonnaise
2 teaspoons ketchup
1 teaspoon chopped pickle or relish

Sandwiches:
3 teaspoons extra-virgin olive oil, divided Preparation time:5 minutes
1 small red onion, thinly sliced Cooking time:10 minutes
1 cup sliced mushrooms Yields:2 slices
5 cups baby spinach
Freshly ground pepper to taste
4 slices bread
1/2 cup shredded Cheese
1/2 cup sauerkraut

Recipe:
1.For the dressing:Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in the pickle (or relish).
2.To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Add onion and cook till golden brown and then add mushrooms,which takes about 4 minutes.
3. Add spinach and cook, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
4.Coat the pan with the remaining 1 teaspoon oil and toast the bread; divide cheese,sauerkraut,spinach mixture and the dressing between the 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
5.Transfer sandwich halves to a cutting board. Cut sandwiches in half and serve.