Tag Archive | vegetarian

Corn Flour Spinach Onion Pakora

Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters

 

image

Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.

image

Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.

image

Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.

 

Corn Flour Spinach Onion Pakora

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serving Size: 4-5

Corn Flour Spinach Onion Pakora

All time favorite and super simple Corn Flour Spinach Onion Pakora

Ingredients

  • 1 1/2 cup - corn flour (I used the yellow corn flour)
  • 3 Tbsp.-besan (chick pea flour)
  • 1 medium - onions; finely chopped
  • 2 cups - spinach; washed & finely chopped
  • 1 tbsp. - ginger-garlic Paste
  • 1 tbsp. - green chili paste
  • 1 tsp. - red Chili Powder
  • 1 tsp. –turmeric Powder (haldi)
  • Pinch of Baking Powder
  • Salt to taste
  • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
  • ½ tbsp. - oil
  • 3 Tbsp. -coriander leaves / cilantro; finely chopped
  • Water as needed
  • Oil to deep fry

Instructions

  • In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
  • Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
  • When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
  • Remove and drain on paper towels.
  • Serve hot with your favorite chutney/sauce.
  • http://myfoodforthesoul.com/corn-flour-spinach-onion-pakora/

     

    Yum

    Ginger Coconut Spinach Linguine

    imageIt’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!

    Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”.  This is a completely healthy and vegan dish.

    image

    It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!

    Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.

    image

    Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂

     

    Ginger Coconut Spinach Linguine

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 5-6

    Ginger Coconut Spinach Linguine

    Super simple and delicious Ginger Coconut Spinach Linguine

    Ingredients

    • 16 oz. - linguine, dry (half a pack)
    • 1 Tbsp. - olive oil
    • 4 garlic cloves, minced
    • 2 1/2 Tbsp. fresh ginger, minced
    • 1 can - coconut milk
    • 2 tsp. - sugar
    • 2 tsp. - lemon juice
    • 1 tsp. – salt
    • 1 tsp.- garlic powder
    • 1/2 tsp. fresh black pepper
    • 1 tbsp. – Pesto Paste
    • Red pepper flakes, to taste
    • 2 large handfuls of fresh spinach

    Instructions

  • Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.
  • In a large pan heat the oil over medium low. Add the garlic and ginger. SautĂ© until raw fragrant is gone, about 3-5 minutes.
  • Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.
  • Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.
  • Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**
  • Serve Ginger Coconut Spinach Linguine hot.
  • Notes

    Spinach can be substituted with your favorite green.

    The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.

    http://myfoodforthesoul.com/ginger-coconut-spinach-linguine/

     

    image

    Yum

    Cabbage Cucumber Grape Salad

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

    image

    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.

    image

    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. 🙂

    image

    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.

    image

    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/

     

    Hope you enjoyed this recipe, please be sure to leave me your valuable comments, feedback or thoughts. Also subscribe to get emails of all my latest recipes. Follow me on Facebook, Instagram, Twitter or Google+ and it’s only fair to share. 🙂

    Yum

    Mast Mumbai Tawa Pulao

    Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables

    image

    Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

    This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂

    image

    Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

    Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautĂ©ed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.

    image

    I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

    The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).

     

    Mast Mumbai Tawa Pulao

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Mast Mumbai Tawa Pulao

    Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!

    Ingredients

    • 1 ½ cups – Cooked Basmati Rice
    • 1 1/2 tbsp. - Oil
    • 1 tbsp. - Butter
    • 1 tsp.- cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup-carrots diced into small cubes
    • ½ cup- green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup- green peas
    • 1 cup -cauliflower florets
    • ½ cup -water
    • 4 medium sized tomatoes
    • 1.5 tbsp.-ginger-garlic paste
    • ½ tbsps.-green chili paste
    • 2 onions finely chopped
    • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
    • 1 tbsp.-Kashmiri red chili powder or as required
    • 1 tsp.-red chili powder
    • A pinch of asafetida (hing)
    • 1 tsp.-turmeric powder
    • 1 tsp.-coriander powder
    • 1 tbsps.-Sugar
    • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
    • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
    • Salt to taste

    Instructions

  • Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautĂ©ed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.
  • Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between
  • Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.
  • **This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly
  • Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/mast-mumbai-tawa-pulao/

     

    Yum

    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

     

    image

     

    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.

     

    image

     

    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.

     

    image

     

    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/

     

     

    Yum