ironamma

A new wave of vegetarian cooking!

Archive for the tag “Delicious”

Black- Eyed Peas/Lobia with Barley Soup

Black- eyed pea or bean, a legume that has high nutritional value (calcium, folate, vitamin A, etc) is known as the soul food of the South. This is a wholesome soup with pressed barley (oshi mugi) which gives it a subtle thickness.

INGREDIENTS:

  • 2 cups black-eyed peas – wash and soak in hot water for ~ an hour (or use fresh shelled or frozen)
  • 1/4 cup pressed barley soak with peas
  • 1 can/14 oz/411 gm cut tomatoes or 4 large Roma tomatoes dice
  • 1 large red onion – chop
  • 1/4 cup cilantro – chop
  • 1 leek stalk – cut thin round slices (optional)
  • 7 cups water

Fresh blend:

  • Food process 5 garlic cloves, 1″ ginger piece, 1/2″  fresh turmeric piece, 1/4″ mango ginger  and 1 green chile

Seasoning:

  • 3 tbsp Mediterranean oil blend/canola,olive,grape seed
  • 1 tsp cumin seeds
  • 1/4 tsp onion seed
  • 1/4 tsp asafoetida powder/hing
  • ~ 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (Kashmiri) or to taste
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 3/4 tsp salt or to taste
  • 1/4 garlic salt
  • 1/2 tsp lemon juice (optional-if tartness required)
  • 1 tbsp dry onion flakes

PREPARATION:

  • In a pressure cooker temper cumin, onion seeds and hing in hot oil.
  • Reduce heat to medium, add and saute dry onion, cut onion, leek and fresh blend until light golden.
  • Add the rest of the seasoning except salt, garam masala and lemon juice.
  • Saute 3 – 4 min. Then add black-eyed peas, barley and cut tomatoes. Add 7 cups of water.
  • Cook for ~ 15 min. First on high until the steam is released then reduce to medium low.
  • Turn of heat. Wait until the cooker has released all the steam before opening it’s lid.
  • Add salt and garam masala; cook for a few min more. Mash some of the the peas and tomatoes against the side of the cooker.
  • Garnish with cilantro before serving.

*Note:

  • Enjoy with your favorite munches or scoop of cottage cheese!
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Stacked Apple Ring Pancakes

Lightly dusted with sugar and cinnamon powder makes these apple ring pancakes scrumptiously mouthwatering! You don’t have to drench them in syrup to make them tasty. Take this healthy snack to the ballpark and see your team win! Go Giants!

INGREDIENTS:

  • 2 large apples 1/4″ slices – remove core with a cookie cutter (I used large Fuji apples that are very sweet)
  • 2 cups Bisquick pancake mix
  • 2 tbsp oil (I used grape seed oil)
  • 2 tbsp granulated sugar or agave
  • Pinch of sea salt
  • 1 1/3 cups whole or 2% milk
  • 1 tsp pure vanilla extract
  • 1 tsp rose water
  • 1 egg (optional – I did not use)
  • 1 tbsp powder sugar for dusting
  • 1/2 tsp ground cinnamon for dusting
  • Extra oil or butter
  • Extra Bisquick for dredging

PREPARATION:

  • Whisk together Bisquick, oil, sugar, salt, milk, vanilla extract and rose water in a large bowl.
  • Heat and grease griddle with oil on medium.
  • Sear apple rings on both sides for few mins. Make sure it retains its crispness.
  • Dredge the apple rings in Bisquick flour.
  • Then dip in the pancake batter and cook on the greased griddle on medium low.
  • Spray or sprinkle oil on the top side before flipping to cook.
  • Stack the cooked rings and dust it with sugar and cinnamon powder.

*Note:

  • Use this recipe to make fritters. Follow all the steps except searing the apple rings.
  • Deep fry them in canola oil on medium.
  • They taste like doughnuts with more of apple taste inside.
  • Use the egg in the batter.
  • Try pineapple, Asian pear or other fruits.

Midnight snack: Grilled Zucchini/Eggplant w/ Pesto

A day in my pregnant daughters life:  

My daughter writes……………..After a magical movie with my family the clock hit 11:24pm. Just in time for a Midnight snack 🙂 Should I go for the chips, cookies, or grill up something healthy. I looked in the fridge saw zucchini/eggplant that were ready to be cooked. Iron Amma has the solution. She grabs the zucchini & eggplant and chops the ends. I am hungry, I am ready to jump on the first thing that’s eatable. Iron Amma cuts long slices- fast, race car fast. Then she pulls out a pan and sprays olive oil evenly on the surface. Finally she grills the long slices of vegetables enough so they brown on the edges. I’m thinking am I just eating grilled veggies!! SURPRISE. Iron Amma has a storage of Kirklands Pesto Sauce from Costco. She plates the grilled zucchini & eggplant and glazes the pesto sauce on top for a delicious midnight snack. I scarf them down, sit in satisfied comfort till I drag my body for a sound night of rest. It’s so nice to have Iron Amma as my MOM! 🙂

My favorite “Beetle-Juice”

Thanks to everyone that announced their one favorite juice to drink for this heat wave!

Beetle-Juice” is my favorite juice for the heat. Sometimes I feel sluggish during the hottest days, so I not only need that cool refreshing drink at hand, but something that keeps me alert. Raw beets have a good source of Vitamin C, Iron and Magnesium to give you the essential nutrients to increase blood circulation. So why not, cool off in a pool of beet juice 😉

INGREDIENTS:

  • ~ 2 bunch of celery
  • 2 medium beets
  • 4 apples
  • 2 oranges
  • ~ 1/3  honeydew melon
  • 2″ ginger piece
  • 1 green chile

PREPARATION:

  • Wash fruits and vegetables
  • Feed fruits and vegetables through a juicer (We recommend this brand of Juicer “Omega J8006 Juicer” – excellent for making juice, pastes, and fresh squeezed oils)
  • To serve cold chill juice for an hour

GARNISH:

  • Slice of lime and stem of mint

Halloween Pumpkin Pudding with Spooky Blackberries

Happy Halloween!

Don’t be a scaredy cat this holiday and settle for mere  mortal treats.  Tonight IronAmma dares you to find a new way to dine on the guts of pumpkins and raven eye blackberries!  BUT! Be wary the ghosts of boring pumpkin pies!  For this Hallow’s Eve your dessert beckons for new blood and tricks.  BOO!!!

INGREDIENTS:

  • 3 eggs
  • 1/2 cup ricotta cheese

  • 1 1/2 cup milk (can use cream or evaporated milk depending on how rich desired  – I used milk)
  • 2 cups cooked pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin that has a fibrous texture to get pumpkin scraps. Then place 3 cups of the pumpkin scraps into the microwave covered with 4 tbsp butter and 4 tbsp honey for 4 min)
  • 2 cup caramelized pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin to get 3 cups pumpkin scraps and then place in the microwave covered with 1/2 cup brown sugar for 4 min)
  • 1/2 cup frozen mixed berries
  • ~ 4  big slices of rustic sour dough bread, any baguette or 6 pieces of raisin bread

  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp pumpkin pie spice (optional)
  • 1 /4 cup real maple syrup (use 1/3 cup for more sweet)

PREPARATION:

  • Whisk the eggs in a bowl.
  • Blend 2 cups cooked pumpkin+milk+maple syrup on medium speed and last pulse in the ricotta.
  • Mix pumpkin blend+spices with eggs.
  • Pour the mixture in the buttered or canola sprayed 3 quart casserole dish.
  • Break the bread into big pieces, place and soak them in the casserole dish.

  • Top it with the berries and caramelized pumpkin.
  • Cover with saran wrap and refrigerate for ~ 15 min to soak.
  • Preheat oven to 350*. Bake for 40 min. Insert a knife and when it comes out clean, the pudding is ready.
  • Cool and top with whipping cream.

*Note:

  • EGGLESS (Eegan) – Add ~3 tbsp of corn starch or use fruit pectin (Kraft brand). There are many egg replacers (egg substitutes) in the market that can be found in the aisle of allergen free products and mixes. Also, online!

Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.

INGREDIENTS:

  • 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and  cut small cubes
  • 1/2 cup yogurt
  • 1/2 bunch cilantro – mince
  • 1 stem curry leaves – ribbon cut or use as whole
  • 4 cups water

Fresh blend:

  • Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely

Seasoning:

  • 1 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp asafoetida/hing
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chile powder or to taste
  • 1 1/4 tsp coriander powder
  • 1 tsp fennel powder
  • 1/4 to 1/2 tsp garam masala
  • 1/4 tsp rasam powder
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

PREPARATION:

  • Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
  • (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
  • Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
  • It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
  • Garnish with lots of cilantro.
  • Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.

*NOTE:

  • Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.

Radiatori Pasta

Sometimes my family needs a break from Indian cooking and pasta can never go wrong… fast, easy and tasty!

Ingredients:

  • 500g (17.6 oz) of Radiatori pasta or any shaped pasta – follow instructions on the package, don’t over cook!
  • 3 cups of cherry tomatoes cut in halves
  • 2 cups of canned olives cut in halves
  • 1 cup Parmesan cheese
  • 1 lb., 8 0z (861g) of fresh mozzarella cubed
  • 2 cloves minced garlic
  • 1/4 red or white onion chopped
  • 1/2 tsp garlic salt
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • sea salt to taste
  • 1 tsp Italian seasoning
  • 1/4 cup of sun dried tomatoes julienne cut
  • 1/4 cup of pesto sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 to 3 stems of fresh basil

Preparation:

Cooking Pasta: Drop Radiatori pasta in boiling water and cook for 15-20 minutes. Then strain water and set the cooked Radiatori aside.

Adding Fresh Pasta Sauce: Heat olive oil on medium heat,  add butter then onion and garlic until golden. Followed by sun dried tomatoes and pesto sauce; red chili and black pepper; Italian seasoning and both salts. Add the cooked Radiatori and stir evenly then add the 2 cheeses and olive halves. Stir for few minutes. Turn of heat and add the cherry tomatoes and basil. Serve!

Pizza paratha

Pizza! This recipe is the taste of two worlds–India and Italy!

Filling Ingredients:

  • 1  block paneer grated
  • 1/4 cup Parmesan and 1/4 finely grated cheddar
  • 1 medium red onion finely chopped
  • 1 seeded jalapeno finely chopped
  • 2 cloves garlic minced
  • 1/2 cup sun dried tomato (not immersed in oil) finely chopped
  • 1 tsp chile flakes
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • Few fresh basil leaves finely chopped
  • 1/2  tsp salt or salt to taste
  • 1/3 cup tomato soup powder
  • Mix all ingredients and make balls

Dough:

  • 4 cup whole wheat flour
  • 1/2  tsp garlic salt

Make soft dough and follow instructions of the potato paratha. Your choice to make thin or thick and or crispy or soft.

Garnish with grated fresh mozzarella and basil on the pan or microwave for 3o sec.

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