ironamma

A new wave of vegetarian cooking!

Archive for the tag “tasty”

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!

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.

Kheer Medley / Pudding

Indulge! Bal Gopal’s Favorite!

INGREDIENTS:

  • 1 gallon (3.8 L) milk – 2% or whole milk (I used 2%)
  • 1 cup jasmine rice or Basmati – microwave uncovered in 2 cups of water for ~15 min
  • 1 1/2 cup makhana (also known as foxnut) – mix with 1 tsp ghee or butter and spread out on a plate to toast in the microwave for ~40 sec (then break into half)
  • 1 1/2 cup paneer – crumble like large curds of cottage cheese or make fresh by bringing 1/2 gallon whole milk to a boil, then pour vinegar little at a time until the milk curdles. Wash the large curds with water few times to remove sourness and drain in the cheese cloth.
  • 1/2 cup wheat vermicelli – mix with 1 tsp of ghee or butter and toast in microwave for 1 1/2 min (check every 30 sec)
  • 1/2 cup yellow raisins and few munakka (big raisins – wash and remove seeds)
  • 1/4 cup almond – soak and remove skin (cut in half or slivered)
  • 1/2 cup pistachio and cashew – round cut
  • 1/4 cup shaved coconut – toast in microwave 1 1/2 min (check every 30 sec)
  • 2 tbsp chironji (seeds of Buchanania lanzan plant) – wash
  • 1 big piece of ginger – smash just enough to keep it intact
  • 1 tbsp butter
  • 2 tsp cardamon (grind the seeds and saffron in the mortar)
  • 1/4 tsp saffron
  • 1/8 tsp nutmeg (optional)
  • 1 tsp rose water
  • 1/2 tsp kewara
  • 1 1/2 to 1 2/3 cup sugar – or add sweeteners of your choice (better options available in the market)
  • 1 can evaporated milk (optional)

PREPARATION:

  • In a sauce pan heat 1 tbsp butter and lightly toast almonds, pistachios, cashews, chironji and raisins – then add the cardamon/saffron until the smell comes through. Keep it aside.
  • Bring milk to a boil on medium heat by stirring constantly so it does not burn. Can also microwave in a big glass bowl for ~20 min or more.
  • Add ginger – stir for 10 min.
  • Then add cooked rice, makhana, paneer – stir for 15 min.
  • Add evaporated milk,vermicelli, sugar and toasted mixture for another 15 min.
  • Remove ginger piece.
  • Reduction by 1/4 is sufficient as it thickens when it cools.
  • Last add coconut, rose water and kewara.
  • If the pudding thickens just add little milk.

Garnish:

Garnish with powdered pistachio and verk (thin silver leaf) or top it of with your favorite berries and fruits or favorite sweets – gulab jamun, burfi, laddu, chumchum, halwa, cake, pie, muffin, etc. I have tried the kheer with chocolate cake and loved it.

Notes:

  • Can also add tapioca pearls if desired.
  • Rice (coarsely broken) – soak and cook directly in milk, but need to stir constantly to avoid burning the milk. Otherwise, microwave for intervals of 15 min and stir each time.
  • I prefer using milk than evaporated milk so that the flavors of all ingredients come through in the pudding.

Salty Oatmeal: kick the sweet turn up the heat

I’ve decided to write about a simple, healthy and quick oat recipe that we have for breakfast. A funny incident occurred on the cruise that we recently took around South America that reminded me of oats.  My husband mixed the ingredients (mentioned below) to make the same style of oatmeal in the midst of awkward glances of everyone around on the ship. When people think of oats they think sweet… with fruits, nuts, seeds, etc.  The food court on our cruise carried abundant nuts, seeds, dry fruits, salsa, sauces, diced vegetables for omelets and a variety of other stuff.  Every morning there was hot cooked oatmeal to which we added fresh salsa, diced veggies, nuts and of course salt…

Recipe makes a one serving bowl.

INGREDIENTS:

  • 1/2 heaping cup flat oatmeal
  • 1/2 big Roma tomato – dice
  • 1 tbsp cilantro – finely chop
  • 1 Thai chile – mince (remove chile seeds to reduce heat)
  • 2 tsp ginger – thin julienne cut
  • ~ 1/4 tsp salt or to taste
  • ~ 2 to 4 tbsp unsalted roasted peanuts or flavored  (add less salt if peanuts are salted)
  • Sprinkle on the oatmeal your favorite toppings: seeds – flax, hemp…wheat germ, etc

PREPARATION:

  • In a cereal bowl place flat oats and the rest of the ingredients.
  • Pour boiling water to submerge  and 1/2″ more over the oats. Let it stand for a minute.
  • Then microwave for another minute. This way oats are cooked and not too mushy.
  • Garnish with some more cilantro and enjoy!

Note*

  • Sometimes I add the fresh blend (fresh turmeric, ginger, green chile, garlic, curry leaves, onion, sweet peppers, etc) that I make which keeps for 4 days.
  • I also enjoy it with a tbsp of strained yogurt or cottage cheese and chutney pudi (spicy lentil powder).
  • Try also with some of your leftover sabjis.

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!

Quince (Fruit) Pie

Quince grows in abundance in the areas of the Caspian Sea and Black Sea. Like the apple and guava it produces a natural pectin when cooked in vinegar and honey, ideal for jelling. Quince preserves are available in specialty stores.

Cheers to the quince pie – it was a hit and my family loved it. I didn’t have to go far to purchase quince as the trees in my backyard are loaded with the fruit!

INGREDIENTS:

Pie crust:

  • 1 tbsp oil
  • 2 1/4 cup all-purpose flour – maida (1/2 to 3/4 cup more required if decorative fold desired around the edges) – 2 1/4 cups for crust, top and bottom (full cover or weaved lattice cover) is sufficient
  • 3/4 cup unsalted butter cubed and little more small pieces/dots over the filling
  • 1/4 tsp sea salt
  • 1/4 cup ice cold water

Filling:

  • 6 medium quince – core and thinly slice with skin – toss with lemon juice, rind and honey
  • 1/2 to 3/4 cup berries – blue, black, rasp, straw (eye ball it and your choice of berries)
  • 1 tbsp dried cranberries
  • 3/4 cup brown sugar (use 1/2 cup brown and white sugar if less sweetness is desired)
  • 3/4 cup white powdered sugar
  • 1 tbsp granulated sugar (turbinado) to sprinkle and caramelize on top of crust
  • 1/3 to 1/2 cup all-purpose flour (for thicker consistency add more flour between the range given)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • 1/8 tsp allspice

Garnishing:

  • Toasted walnuts, pomegranate and chocolate ganache
  • Or top it with whipping cream or your favorite ice cream.

PREPARATION:

-Preheat oven 375*F.

Pie crust:

  • Add oil and salt to the sifted flour- mix evenly with hand. Work the cubed butter into the flour quickly to make it crumbly, before the butter becomes soft. Then add ice water, little at a time, to make the mix like dough. Don’t over work it.
  • Divide the dough into 2 and shape each into a disk – bottom crust disk is bigger than the top one. Saran wrap and put in the fridge for about twenty min.

Filling:

  • Mix flour, all sugar, cinnamon, nutmeg and allspice evenly. Fold in the quince mixture, cranberries and fresh berries.
  • Spray with oil or butter 9″ pie dish.
  • On a floured surface roll both disks into 10 to 11 inch circle. For some it may be easier to roll between plastic wrap.
  • Line the bigger circle on the oiled pie dish by rolling it on the rolling pin and transferring it to the dish. Gently press to take the shape of the pie dish.
  • Mound the quince mixture into the pie dish and dot it with butter.
  • Cover the pie with the other circle and fold the over hangings around the edges.
  • Make slits in around the pie and a hole in the center.
  • Spray oil and sprinkle sugar on top of the crust.
  • Cover the edges with foil for the first 25 min.
  • Place on the center rack and bake pie for 50 min at 375*F. Slice pie after 15 min cool down.

*Note:

  • Next time try it with basil (ribbon cut) in the filling.
  • Add sugar in the crust, then use less in the filling.
  • Vegan option – Can use 1/2 to 3/4 cup olive oil, 1/4 tsp baking soda to make the dough.

EGGPLANT (BRINJAL) BRUSCHETTA

What makes this spread different from the classic tomato spread is that it is creamy and made from eggplant. Nutty flavor of Parmesan, slight hint of garlic and dill, salt from the feta and coolness of the yogurt all comes through.

INGREDIENTS:

1 large eggplant (peel, dice into small cubes, spray with cooking oil and microwave covered for 3 min.)

1/2 white onion or 2 shallots

2 garlic cloves minced

1 cup Greek yogurt

1/2 cup salty sheep or goat cheese

1/4 cup Parmesan (preferably freshly grated Parmigiano-Reggiano)

1/4 cup sun dried tomatoes finely chopped

1 to 2 tbsp fresh dill

1 to 2 Thai chilli seeded and minced

Seasoning:

2 tbsp olive oil

1/4 tsp caraway seeds or cumin

1/2 tsp onion seeds

1/3 red chile powder or flakes / to taste

1/ 2 tsp sea salt

PREPARATION:

Temper caraway and onion seeds in hot oil, reduce heat and add red chile powder, garlic and onion. Saute until soft.

Add and sear eggplant for few minutes, then turn off heat and add sun dried tomatoes, salt, green chiles and after it cools – Parmesan, goat cheese, dill and yogurt. Fold gently all the ingredients.

Enjoy with any Italian bread, sour dough, pita or bagel – soft or toasted / dry or garlic buttered. To the bread add a thin slice of fresh mozzarella, tomato and eggplant spread.

GARLIC RICE

Carmalized savory garlic rice.

INGREDIENTS:

2 cups rice – microwave uncovered in 4 cups water/ 1 tbsp butter or olive oil for 23 min.

1 cup slivered garlic

1 stem curry leaves

4 tbsp finely chopped cilantro

Seasoning:

1 tsp small mustard seeds

3/4 tsp carom seed

1/2 tsp urad daal

1/4 tsp fenugreek seeds

1/4 tsp asafoetida

4 to 5 hand broken red chiles or to taste

1 tsp salt or to taste

2 1/2 tbsp olive oil

PREPARATION:

Temper mustard, carom, urad in oil – reduce heat add fenugreek, asafoetida, red chiles, curry leaves and garlic. Saute until garlic is roasted. Add salt and mix the seasoning with rice.

Garnish with cilantro. Serve with yogurt on the side.

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!

Besan Chila (Garbanzo Flour Pancake)

Need a quick fix. Pancakes will do the trick, especially ones that are filled with good proteins and carbs. Vegetarians welcome to the Garbanzo Flour Pancake also known as Besan Chila in India. With this batter you have one recipe that will make 3 dishes! Besan chila (Garbanzo Flour Pancake)…Besan fritters (Pakora/Patties)…Besan Uttapa. Feast your eyes below.

Ingredients:

  • 3 1/2 cups besan (garbanzo flour)

       These ingredients below– chopped and coarsely blended in food processor:

  • 4 bell peppers (orange, red, yellow, green–use half  of each)
  • 1/2 big red onion
  • 1 cup edamame green soybeans cooked 2 minutes in microwave
  • 1/4 cup sun dried tomatoes

       These ingredients chopped and finely blended:

  • 2 to 4 green chile, 1 (2inch) ginger piece, 1 small fresh turmeric piece, 1 bunch fresh basil and 2 to 3 cloves garlic

Preparation: 

Mix all of the ingredients above in the flour. Add 1 1/2 tsp salt, 1/2 tsp red chile powder, 1/2 tsp turmeric powder, 1 tsp cumin seeds and 1/4  tsp onion seeds (kalaunji), 1/4 of one block crumbled firm tofu ( squeeze to remove excess liqiud),  2 tbsp wheat germ (0ptional).

I–add 1/2 tsp baking powder and fry to make pakoras (fritter balls) by using a spoon or melon baller to put in the hot oil on medium heat. Eat with your favorite sauce, dip or chutney. Savor– crispy, crunchy on the outside and soft inside.

Shallow fry to make patties for sandwiches

OR

II–add 2 tbsp yogurt, 1 tsp oil and little water to make soft pancakes (chila).

OR

III–add 1/2 cup rice powder, 2 tbsp of  yogurt and water to make dosa like pancake called uttapa. Adjust salt to taste.

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