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Cabbage Cucumber Grape Salad

Cabbage Cucumber Grape Salad | Crispy Colorful Cabbage, Cucumber and Red Grape Tempered (Tadka) Salad

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Ever think of a nice flavored tadka (tempered) salad. This Colorful Cabbage with Cucumber and Seedless Red Grapes nicely seasoned with a light olive oil mustard seed tadka (tempered). This is one of the most delicious, light, flavorful, crispy tempered salads that can be enjoyed as is or a side dish with any meal. It’s bursting with some nice spiciness from the green chilies, tanginess from the lime juice and a slight hint of mustard from the tempering.

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This is my version of a nice Indian Summer Salad. There’s nothing better than a nice fresh crispy salad. Personally, I like to prepare my salads right before it time for lunch or dinner. This way it’s nice and fresh and all the flavors are taste-able. Cabbage Cucumber Grape Salad is super fast and healthy salad that can be prepared in a snap. Vegetables like cabbage, carrot, cucumber mixed with fruits like red seedless grapes and Pomegranate seeds is totally divine. The different flavors of vegetables and fruits combined and lightly seasoned is truly refreshing.

I learn this recipe from my sister-n-law (my brother’s wife), we were at her house for dinner one night and right before dinner I saw her prepare this awesome looking salad. It looked super delicious, but as I watched her she started to prepare a tarka (tempering) and I thought is she preparing subzi or salad.? To my surprise this lightly tempered salad was out of this world. The nice spiciness mixed with some tanginess with hint of mustard flavors was unbelievable. We all enjoyed it so much that we actually started to eat it with roti ….just like a side order of subzi. 🙂

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Cabbage Cucumber Grape Salad is not a warm salad like the traditional Gujarati Cabbage Sambharo. This salad requires no dehydration of  the cabbage and it does not require any preparations. The light tadka (tempering) adds a nice flavor from the Olive Oil and mustard seeds. Salads are one of my all time favorites during the summer times, some of the fresh vegetables that I use in my salads are right from my very own garden.

Every year I like to change-up the type of vegetables I grow, this year we planted low-acidic Jet Red Tomatoes,  English Slicing Cucumber, Indian White Radish (Mooli), Red Onions, White Onions, Surti Papri (beans), Green Bell Peppers and an assortment of different Green Chilies.

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This salad is a bit different from the way my sister-n-law made it. I actually had bought a package of mixed Dole’s Brand Colorful Coleslaw Mix  which is a mix of Green Cabbage, Carrots and Red Cabbage. This is perfect when looking to make small portions of salad in different flavors and versions. I also bought some fresh seedless red grapes to bring out the sweetness in the salad.

So with no further due, let me tell you how to make this awesome and completely healthy salad …… Cabbage Cucumber Grape Salad!

 

Cabbage Cucumber Grape Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 3-4

Cabbage Cucumber Grape Salad

Indian Summer Salad- Nice and crispy, healthy tempered Cabbage Cucumber Red Grape Salad.

Ingredients

  • 1/2 package of Dole's Colorful Coleslaw Mix
  • 1 medium - Cucumber - diced into small pieces
  • 15-20 - Red Seedless Grapes; washed and cut into half
  • 1/2 cup- Fresh Red Pomegranate Seeds
  • 1 tbsp.- Olive Oil
  • 1/2 tsp.- Black Mustard Seeds (Rai)
  • 1/2 tsp.- Green Chili Paste
  • 1/2 - Lime
  • Salt to taste

Instructions

Into a large bowl combine colorful cabbage, green chili paste, red grapes, pomegranate seeds, salt to taste and squeeze juice of lime all over and mix.

Heat up Olive Oil, once nice and warm add in mustard seeds and let them splutter. Then pour tempering all cabbage mixture and give it a nice mix to combine everything together.

Serve immediately!

http://myfoodforthesoul.com/cabbage-cucumber-grape-salad/

 

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Double Decker Sandwich

Double Decker Sandwich | Layered Sandwich with a nice Spicy Cilantro-Coriander Peanut Chutney

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The ultimate layered vegetarian sandwich made with boiled potatoes, tomatoes, cucumber, loads of cheese and a super delicious Spicy Coriander (Cilantro) Peanut Chutney all layered into white rye bread and toasted till nice and golden brown. Truly, does sound divine right! Well it absolutely is, this sandwich loaded with tons of authentic flavors and scrumptious mouth-watering sandwich that is not to be missed.

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I’ve made many different versions of sandwiches, but by far this is my favorite and not just mine, but also my families. Double Decker sandwich is the perfect lunch or dinner sandwich. It’s absolutely filling so it’s a perfect idea for a nice quick and easy dinner.

A vegetarian sandwich is unconditional, any vegetable of your choice goes well and to top it off cheese makes it completely delicious. I had decided to give this sandwich a bit of a twist by making a special chutney, dip or spread whatever you want to call it. It’s a spicy coriander (cilantro) peanut chutney, this chutney absolutely changes the complete taste of the sandwich. Instead of using it has a spread I had drizzled it all over the vegetables in the sandwich and then grilled it on my Panini grill.

Cheese is a weakness for me, I just love it and some of my all time favorites cheeses to have stocked up are Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese, Provolone and Colby Jack Ripen Cheese. They taste the best on any sandwich.

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Being a vegetarian I’ve found that many fast food joints,sandwich stores or restaurants really don’t indulge into making creative and interesting vegetarian sandwiches. It seems like it’s always the same old vegetable sandwich with some tomatoes, cucumbers and lettuce with cheese or a frozen veggie patty that is warmed up in the microwave and stuff into the sandwich. This is absolutely not fun or tasty! Tasty vegetarian sandwiches don’t always have to be boring and that’s why I think that the best sandwiches can be made right at home just the way you like it with your own choice of topping. 🙂

My son is a picky eater, I find that veggies is one thing that is difficult for him to accept. He will eat it ….but surely takes his time. So, for me this was a challenge but I wasn’t going to give up so I decided to make wraps and sandwiches with veggies but in such a way that he wouldn’t even know that I had vegetables in his sandwich. Mashed vegetables with cheese and light flavoring it was a super hit. He now enjoys sandwiches with vegetables and chutney but has to have loads of cheese.

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Be sure to try it out and let me know what you think. I’d love to hear from you, leave me you comments, feedback and be sure to follow me for some more great recipes.

 

Double Decker Sandwich

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Serving Size: 2

Double Decker Sandwich- the ultimate vegetarian sandwich made with a spicy cilantro peanut chutney

Ingredients

    Cilantro (Coriander) Peanut Chutney
  • Half stalk of Coriander/Cilantro (about 2 cups) cut off root parts only leave stems and leaves
  • ½ cup – skinned peanuts
  • 2 - Green Chilly
  • 2-3 garlic cloves peeled (optional)
  • 1 tsp. of lemon/lime juice
  • Salt to taste
    Sandwich
  • Sandwich
  • 4 slices Rye Bread (white or whole wheat)
  • 1 medium Potato – Boiled/peeled and thinly sliced
  • 1 Tomato - thinly sliced in round rings
  • ½ Cucumber - thinly sliced in round circles
  • 1 medium Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss cheese
  • Salt to taste

Instructions

Prepare Cilantro (Coriander) Peanut Chutney

Make sure to wash coriander properly and can be roughly chopped.

In a blender/grinder with a little bit of water place all the ingredients and grind till a smooth consistency.

At this point check and do a taste test and adjust the salt and lemon juice to your liking.

Store the chutney an airtight container and keep refrigerated if consuming for a later time.

Sandwich Preperation

Take 2 slices of bread; spread butter/margarine on both slices. Once side of bread place 2 slices of cheese (use two different flavors) on top place a couple slices of boiled potatoes, then drizzle some cilantro chutney all over. Now place slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to your liking. Drizzle some more cilantro chutney all over. Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.

Place sandwich on sandwich toaster/Panini grill. Toast until nice golden brown.

Serve nice and warm with ketchup or your favorite sauce.

http://myfoodforthesoul.com/double-decker-sandwich/

 

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Marinated Paneer Naan Pizza

Marinated Paneer Naan Pizza | Quick and Easy Desi Flavored Paneer Naan Pizza

imageWho doesn’t love pizza? Especially, if its home-made and made with a complete Indian desi twist. That’s exactly what I’m bringing to you here, pizza this simple and delicious is impossible not to try out. Store bought ready made naan, your choice of fresh vegetables, super quick and easy pizza sauce, fresh shredded mozzarella cheese and the grand show stopper is small cubes of paneer marinated in a special sauce for about 30 minutes  and topped onto our special naan pizza.

imageThey’re a lot of different recipes out there related to Tandoori pizza naan, but I think this one is a bit different. I’m one that loves the Tandoori flavor, but just not on my pizza. I had recently tried tandoori pizza from one of our local pizza parlor, a small Indian owned pizza store in the area I live. Actually, I’m amazed that I had never ordered from them until now cause their actually really good. We’ve tried many different kinds of pizza, from the authentic Italian pizza at a high-end Italian restaurant right to the hard-core desi Indian style pizza at our local pizzeria. Nothing bets a nice home-made pizza ! 🙂

I want to share a little story before I get into this delicious pizza recipe. My love for pizza is actually related to my birth, I know your going to think what does pizza and birth have to do with each other. 🙂  Sorry mom for sharing this. 🙂   My mom told me that in her last month during her pregnancy with me she was going thought some strange cravings, but one of the cravings that she was having had to do with pizza. Well, for beginners her last craving before I was born was for a huge veggie pizza with lots of cheese  and to top off things there was a snow storm going on. I’m a winter baby and in Canada we get lots of heavy snowfalls and storms so just try to imagine the scene. My poor father …..but I love him too much for this. 🙂 He went out and got that special veggie pizza for her, obviously my mom enjoyed every bit of it, but right after all that BOOM! I’m sure you can guess what happen….yes she went into labor and I had arrived. Her last meal became one of my all time favorite meal PIZZA! 🙂

imagePizza is one food that is enjoyed by many whether you’re a young child or a grown up adult. It’s made in many different variations, flavors, styles, topping and sizes. Different cultures have adapted their own style and taste. Pizza can be made for vegans, vegetarians, meat lovers, lactose intolerance or gluten-free.  They can be made on whole wheat, white or gluten-free dough, store-bought naan, flat bread, bread, pastry sheets. The ideas on making pizza are phenomenal, I think that there is no right or wrong way of making pizza.

Marinated Paneer Sauce that I’ve created here is super simple and tasty, it doesn’t have the tandoori flavor, but it does have a nice spicy tangy flavor. Simple ingredients like plain yogurt, kesuri methi, red Kashmiri chili powder, turmeric powder (haldi), salt, besan (gram flour),garlic, ginger, freshly chopped coriander (cilantro) and little bit of orange food coloring to give it a nice bright color. All mixed together into the small cubes of paneer and marinated for about 30 minutes.

imageThis is a partial cheat recipe, I’ve used store-bought naan and also store-bought pizza sauce which I’ve flavored up with my own seasoning. This was my quick and easy version of making pizza.

Dinner was all about pizza and I wanted my family to enjoy many different variations and flavors, so that was when I had decided to make pizza on naan bread. I had made Marinated Paneer Naan Pizza, Mediterranean Naan Pizza, Alfredo Naan Pizza, Alfredo Cheesy Naan Pizza and a basic Veggie Naan Pizza. Besides from marinating the paneer cubes, the total time to prepare and serve the naan pizza was approximately one hour. When served nice and hot right from the oven to dinner table is ultimately unbelievable.

 

Marinated Paneer Naan Pizza

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 2

Marinated Paneer Naan Pizza

Super simple and delicious homemade Marinated Paneer Naan Pizza

Ingredients

    Basic Pizza
  • 2 - Naan of your choice
  • 1 cup - Mozzarella Cheese; shredded
  • 1/2 - Red Bell Pepper; thinly sliced
  • 1/2 - Green Bell Pepper; thinly sliced
  • 4-5 - Mushrooms; thinly sliced
  • Fresh Coriander (Cilantro) - finely chopped
    Pizza Sauce
  • 1/2 can Primo Traditional Pizza Sauce
  • 1 tbsp.- Olive Oil
  • 2 Garlic Cloves; finely chopped
  • 1 tsp.- Italian Seasoning Mix
  • 10-12 - Fresh Basil leaves; washed and finely chopped
  • 1 tsp.- Red Chill Powder
  • Salt to taste
    Paneer Marination Sauce
  • 1/2 cup- Paneer; small sized cubed
  • 2 tbsp.- Plain yogurt
  • 1/2 tsp.- Red Kashmiri Chili Powder
  • 1/2 tsp.- Haldi (turmeric powder)
  • 1/2 tsp.- Kesoori Methi; crushed
  • 1/2 tsp.- Garlic Paste
  • 1/2 tsp.- Ginger Paste
  • 2-3 Springs of Fresh Coriander (Cilantro) finely chopped
  • 2 tsp.- Besan (gram flour/chick peas flour)
  • salt to taste
  • pinch of Orange Food coloring (optional)

Instructions

Into a bowl combine all ingredients for the Paneer Marination Sauce. Give the paneer mixture a good mix to make sure all paneer pieces are coded. Cover and keep aside for 30 minutes.

Into a small pot, warm up Olive Oil on medium heat. Once warm add in finely chopped garlic and saute for 1 minute.

Add in pizza sauce, Italian seasoning, red chili flakes, salt to taste and freshly chopped basil leaves and cook for 10 minute on medium-low heat. Once ready keep aside.

Pizza Preparation

Pre-heat oven at 425°F for 15 minutes.

On a round or square pizza dish, place two naans side by side. Spread pizza sauce all over naan, sprinkle some mozzarella cheese on both naans, and then evenly top with bell peppers, mushroom and red onion and the remaining cheese evenly between the two naan pizzas.

Give Marinated Paneer a good mix again. Take single pieces of paneer and evenly spread over each pizza. Take sauce of marination and spread a few drops all over pizza (optional), then evenly distribute fresh chopped coriander leaves (cilantro) all over pizza

Place into oven for 15 minutes, until cheese is nice and melted and the paneer is slightly golden.

Once ready remove from oven and let Marinated Paneer Naan Pizza cool down for 2-3 minutes and cut as desired.

Serve immediately!

Notes

Use any topping of your choice

For extra crisper paneer cubes, leave pizza in oven for extra 5 minutes. Make sure to keep watching so the naan doesn't get burnt.

Onion and Garlic is optional can be omitted.

Orange food coloring is optional, but it does give a very nice look to the pizza.

http://myfoodforthesoul.com/marinated-paneer-naan-pizza/

 

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I hope you enjoyed this recipe, please be sure to leave me your comments, feedback or suggestions I’ d love to hear from you. Also continue to follow for some more great easy, simple and delicious pizza recipes.

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Double Cheese Toasted Coriander Chutney Sandwich

Desi Indian Style “Double Cheese Toasted Veggie Coriander Chutney Sandwich”

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Who doesn’t love cheese? My love and passion for cheese is unconditional. It’s so delicious when it’s completely melted. Well if you’re thinking that this is just another ordinary sandwich. …will absolutely not! Because it’s got that Desi Indian style twist. First of all it’s made using healthy choice multi grain bread, with four different  super delicious cheese slices, Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese and Colby Jack Ripen Cheese. Freshly made coriander  (cilantro) Chutney with freshly sliced tomatoes, cucumbers and red onions seasoned with salt & pepper and toasted till nice and golden brown.

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Sandwiches are my number one to go foods. They’re so versatile, enormous  topping ideas, countless choices of bread, delicious choices of home-made or store-bought spreads, different flavors of cheeses and completely optional to grill, toast, bake or eat just the way it is.

Many of us are on a tight schedule and have no time to prepare a healthy breakfast, lunch or dinner. That’s when these delicious sandwiches come in handy. A lot of my sandwiches are triggered to satisfy the little tummy 🙂 … Yes my little munchkins. I like to make sure that they are getting a healthy breakfast or lunch and an absolute filling dinner. All these sandwiches are a great idea for lunch box, tiffin box, picnic, brunch, gathering or simply a fast go to snack. Completely fresh and filling. Some of my other great sandwiches that are mouth-watering and filling Grilled Scrambled Tofu Veggie Sandwich, Paneer Bhurji Sandwich and Cucumber Cheese Chutney Sandwich.

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That’s why it’s always great to have bread cheese and some veggies on hand. Green Coriander Chutney  that I’ve made here for this sandwich is also a great condiment to have ready in the fridge. This chutney has a fridge life of up to six days which is perfect. Chutneys are another great versatile condiment can be used in many different ways. Many other chutneys go great with sandwiches like Mint Coriander Chutney and Mumbai Style Green Chutney.

Corriander ChutneySandwiches can be prepared the night before or prepared fresh in the morning. Life has become so simple and easy for us that now we have all kinds of gadgets and equipment that make life simple and stress free. Sandwich toaster or Panini grills work great when making sandwiches. Prepare sandwich, set timer, place sandwich and close cover! Sandwich ready ! 🙂

Try it out ! My double cheese toasted veggie coriander chutney sandwich is guaranteed to satisfied the hungry tummy anytime.

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Desi Indian Style toasted Double Cheese Veggie Sandwich with Green Coriander Chutney

Ingredients

  • 4 slices Multi-Grain Bread (white or whole wheat)
  • Tomato - thinly sliced in round rings
  • Cucumber - thinly sliced in round circles
  • Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss Cheese
  • Salt to taste
  • Pepper to taste
  • Butter or Margarine to spread on slices of bread
  • Green Coriander Chutney ; click on link for full recipe

Instructions

Take 2 slices of bread; on one side spread butter/margarine and other side "green coriander chutney"

Bread with the chutney on it; place 2 slices of cheese (use two different flavors) on top place few slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to you liking. (If you like mayonnaise add in now). Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.

Place sandwich on sandwich toaster/panini grill. Toast until nice golden brown.

Serve nice and warm with ketchup or your favorite sauce.

Notes

Any cheese of your choice can be used.

Any chutney you like can be used.

Toasting or Grilling is optional.

Any choice of bread can be used.

http://myfoodforthesoul.com/double-cheese-toasted-coriander-chutney-sandwich/

Hope you enjoy making sandwiches as much as I do. Do check out of my other recipes to enjoy; Grilled Scrambled Tofu Veggie Sandwich, Paneer Bhurji Sandwich, and Cucumber Cheese Chutney Sandwich

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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Salsa-Veggie Quesadilla

Cheesy Salsa Veggie Quesadilla | Tortillas stuffed with colorful veggies and salsa sautéed in light seasoning and top with loads of Tex Mex Marble Cheese; roasted till crispy golden brown

 

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Summer has official started now and kids are off school. So are you wondering what to make to feed your hungry monsters? Well, this is one absolute delicious and mouth-watering options.  This recipe is guaranteed to satisfy not just the little ones, but also all the die-hard food lovers out there. Salsa-Veggie Quesadilla is a super quick and easy dish to prepare either for lunch or a nice weeknight meal. Any choice of vegetables (I used colorful bell peppers, red onion, mushroom, green onion, grated carrots and black olives) sautéed in Mexican seasoning with an added touch of Salsa and stuffed into Tortilla topped with loads of Tex Mex Marble Cheese and roasted till nice golden brown and melted cheese.

 

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I’m one that loves anything with melted cheese and when it comes to Mexican food ……LOVE IT !  I think with quesadillas you can never go wrong, it’s like eating a sandwich, but even better.  When I think of quesadillas, it reminds me of wraps and frankies; the only twist here is that it’s completely Mexican.

As far as making quick and easy meals, it doesn’t get any better than making quesadilla. Quesadillas by far the most simplest meal to prepare; all that’s need is flour tortillas filled with your favorite filling and cheese, folded over, and heated till nice and golden brown crispy, cheese melted to perfection in no time. The best part of quesadillas is that there are endless incredible fillings with many variations, plus you can customize the filling to ones own individual tastes.

 

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Quesadillas are not just versatile when comes to fillings, they versatility extends to the way they are cooked ; they can be pan-fried, Panini pressed, baked or even grilled. To me the best part of a quesadilla or a grilled cheese sandwich is went the cheese has leaked out of the edges and fried against the tortilla or bread; that’s when I know how heavenly this must taste!

 

Salsa-Veggie Quesadilla

Serving Size: 4

Salsa-Veggie Quesadilla

Filling salsa veggie quesadillas, stuffed with colorful bell peppers, mushroom, black olives, onion and loads of cheese. These quesadillas feature irresistibly crispy sides and melted cheese

Ingredients

  • 1/2 - Red Bell Pepper - finely chopped
  • 1/2 - Green Bell Pepper - finely chopped
  • 1/2 - Yellow Bell Pepper - finely chopped
  • 1 small - Red Onion - finely chopped
  • 6-8 - White Mushrooms - thinly sliced
  • 1 medium carrot - peeled and grated
  • 3-4 springs - Green Onion - finely chopped
  • sliced Black Olive - as desired (optional)
  • 1 tbsp.- Oil
  • 2 1/2 cup - shredded Tex Mex Marble Cheese
  • Salt / Black Pepper to taste
  • 1 pack-45 g- Old El Paso Burrito Seasoning
  • 1/2 tbsp.- Red Chili Flakes
  • 3 tbsp.- Mild/Hot Jarred Salsa
  • 4 Medium Tortilla (white or whole wheat)
  • Finely chopped Fresh Coriander leaves

Instructions

In a large skillet over medium heat, heat oil. Add chopped red onion, stirring occasionally, until the onions are turning translucent. Add all of the vegetables and cook, stirring occasionally, until tender and turning golden, about 5-6 minutes. Add in burrito seasoning, pepper, red chili flakes and salt to taste, stir and let it cook for about 2-3 minutes. Add in red salsa and fresh coriander leaves and stir. Remove from heat and keep aside.

Divide 1 cup shredded cheese between the 4 tortillas, covering only half of each tortilla with cheese. Divide the salsa veggie mixture evenly on top of the cheese on each tortilla, Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the other empty side tortilla halve over the toppings.

Heat a medium to large skillet or fry pan on the stove over medium heat. Place one of the filled tortillas onto the pan. Cook for a few minutes, and then flip carefully with a spatula. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, and then slice quesadilla into three slices using a pizza cutter or a very sharp knife.

Serve with more salsa or sour cream

http://myfoodforthesoul.com/salsa-veggie-quesadilla/

 

 

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