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Cooking up Smiles..Across the Miles


29 Comments

Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. 🙂

Ingredients:

Small or medium cauliflower – 1
Mozzarella cheese – ½ cup (Use your choice of cheese)
Egg -1 (See notes for substitutions)
Mixed Italian Herbs – 1 tbsp
Garlic cloves – 2, minced
Black pepper powder – ¼ tsp
Salt to taste
Red chilly flakes – to taste, optional
Pizza Sauce – ¼ cup
Cheese – ½ cup (more or less, as per your preference)
Your choice of Pizza toppings

Method:

  1. Remove the stems of the cauliflower and pulse the florets in a food processor till you get very fine cauliflower rice. You can also grate the florets if you like.
  2. Cook the florets in a microwave for about 8 minutes. You can also cook it on a stove top in boiling water for about the same time.
  3. Once done, drain all the water and let it cool down. Finally, wrap the cooked cauliflower crumbles in a kitchen towel and squeeze out as much water as you can. This step is very important to get a good pizza base.
  4. Preheat your oven to 450 F and line your baking sheet with Parchment paper. The parchment paper is very important here to ensure your pizza does not stick to the baking sheet.
  5. Now mix the cauliflower (which should be really dry by now) with cheese, garlic, herbs, salt and pepper, egg and the chili flakes. Use your hand and make a soft dough.
  6. Now form a round pizza crust using the dough making sure it is not too thick or thin and place it on the baking sheet.
  7. Bake it for about 20 – 25 minutes till the sides are nicely brown.
  8. Take it out of the oven and flip on the other side. Apply the tomato sauce, your choice of pizza toppings and the cheese.
  9. Put it back in the oven and let it cook for another 7 – 8 minutes till the cheese has nicely melted.
  10. Let it rest for about 2 minutes. Finally cut your healthy pizza into slices and enjoy this guilt free delight.

Notes:

To replace egg you can either use 1 tbsp of flax seeds mixed with 3 tbsp of water or
1 tbsp of chia seeds mixed with 3 tbsp of water. Leave it aside for 10 minutes and use as in the recipe.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂


35 Comments

Bhature (or Indian fried bread) Recipe..Best enjoyed with Punjabi Chole

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I am super excited as I write down this post. My parents will be here tomorrow (yayyy). I am so looking forward to their visit and spending some quality time with them. Believe it or not, that is probably one of the best gift a girl can get after her marriage. Super excited 😀 I will also be taking a break from my cooking to enjoy some delicious food by my mom because she is the best cook in the world. No I am serious. I am sure your mom is too. Cause seriously no one cooks as good as our moms 🙂

Today I am sharing the recipe of Bhature, an Indian fried bread, best had with Punjabi Chole. Do check out the recipe, just in case you have missed it earlier.

Chole can also be had with Puri or Naan but my husband is really fond of Chole Bhature so I decided to treat him a few days ago. Chole Bhature is a favorite north indian breakfast but seriously can be enjoyed anytime of the day.

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Here is how I made these delicious treat 😛

Ingredients:

All purpose flour or Maida – 1 cup

Thick Yogurt – 1/4 cup

Baking powder – 1/2 tsp

Baking Soda – 1/4 tsp

Sugar – 1 tsp

Salt to taste

Oil – 1 tbsp.

Semolina or sooji – 1 tbsp., optional (use if you like crispy bhatura)

Water – as needed

Oil for frying

Procedure:

  1. Sieve the flour, baking powder and baking soda in a bowl. Add in the salt, sugar and semolina to it. Mix well. Drop in the oil and rub it in the flour.
  2. Make sure you are using thick yogurt and it is at room temperature. Add in the yogurt to the flour and mix well.
  3. Now slowly add water as needed and make a soft dough. The quantity of water will depend on how thick your yogurt is. Make sure not to add too much water. I ended up using a little less than 1/4 cup of water. Try to use a little warm water to knead the dough to make sure its soft.
  4. It is very important to knead the dough well for the gluten to activate. I recommend kneading it for at least 10 – 15 minutes.
  5. Add some oil on the dough so it doesn’t dry up. Cover the dough with a wet cloth and keep it in a warm place. The microwave or oven works best.
  6. Leave the dough to rest for at least 4 – 5 hours.
  7. Now, make small round balls with this dough. You should be able to get about 5 medium sized bhature with this quantity.
  8. Let the balls rest for another 10 minutes, covered. Heat oil in a big wok or Kadai for deep frying the bhature. Make sure the oil is hot to ensure the bhature puff up well.
  9. Now take a ball and roll out the bhatures, either round or oval, based on your preference. (Please do not judge the shape of my bhatura, not everyone is blessed to make round shaped rotis, like our moms) 😉
  10. Stretch the bhatura by hand and drop it very carefully in hot oil. Press it firmly from all sides. The bhatura will puff and once it gets a golden color, flip and cook it from the other side.
  11. Drain the excess oil and take out the bhatura on a paper towel to absorb any oil.
  12. Serve hot with some delicious Chole.

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So that is how I made this delicious treat. It was a pleasure seeing my family enjoying it as much as I enjoyed making them.

I hope you will give this a try and let me know if you liked it.

Thanks so much for reading.

Love,

Ritu. 🙂


18 Comments

Turkey Seekh Kebabs…Can also be made with Chicken.

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Seekh Kebabs are such a delicious way to enjoy minced meat. I am using the turkey mince to make kebabs today but chicken mince would work just as fine for this recipe. If you are looking for a quick and delicious non vegetarian appetizer, this is it. These are traditionally made in a Tandoor or clay oven but turn out just as delicious in your conventional oven, on the stove top or also in an appe pan. And now that the grilling season is here, this would definitely be a great option.

I would also like to take this opportunity to wish Ramadan Mubarak to all my fasting friends. May this fasting month bring lots of happiness to all of you. Stay blessed.

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Now fasting or not, lets make some delicious Kebabs. 😛

Ingredients:

Turkey Minced – 1 pound (Can use Chicken or lamb mince meat as well)

Lemon Juice – 1 tbsp.

Onion – 1 small chopped

Garlic Cloves – 4, finely chopped

Ginger – 1 inch piece, finely chopped

Green Chilies – 2, finely chopped

Egg – 1 (or use 1/2 cup roasted Besan/gram flour)

Garam Masala – 1 tsp

Black pepper Powder – 1 tsp

Salt to taste

Cilantro leaves – 2 tbsp., finely chopped

Oil – 1 tbsp. (more, as needed for basting)

Method:

  1. Soak your wooden skewers in water for at least an hour before cooking to make sure they do not burn.
  2. Mix all the ingredients, except oil and keep it covered to marinade for at least an hour, if you can. I have made them without marinating too and they turn out fine.
  3. If you plan to bake these, preheat your oven to 400 F. Wet your hands, put the chicken paste on to the skewers and place them in a greased baking sheet. If your chicken is not sticking to the skewers, you can just shape your mixture like a rod and insert the skewers in it.
  4. Bake for about 15 minutes, turning midway to ensure even cooking. Baste your chicken with oil as needed.
  5. Once done, broil/grill the kebabs for another 2 minutes to get a beautiful brown color.
  6. You can also make these on the stove top. Just heat a tawa or a skillet pan and drizzle some oil on it.
  7. Place your skewers on the tawa and cook them, turning around to ensure even cooking. Baste your kebabs with oil as needed.
  8. Your delicious kebabs are ready. Serve them with Onion rings, lemon wedges and some green chutney.

 

Notes:

  1. For a variation, I sometimes add a mashed ripe avocado to the kebabs. This makes super soft and delicious kebabs or burgers.
  2. You can enjoy them as is or as a roll in between a tortilla or roti. Or make them like a patty and enjoy a delicious burger.

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So that is how I made these yummy kebabs. I hope you will give these a try and let me know if you like them.

Thanks so much for stopping by.

Love,

Ritu. 🙂


28 Comments

Baked Stuffed Tomatoes..The Indianised version.

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Hello everyone. I am so glad you have stopped by. Today I am sharing another beautiful dish for your next get-together. I like to call it Stuffed Tomatoes – Indian style. This is so versatile that it can be served as an appetizer or as a main course, dry or in a gravy. Also, the stuffing I have used here is the good old potato mix, but cottage cheese (or paneer) works great here. You can also use your choice of minced meat and make this a non-vegetarian version. Just use your creativity. I am sure you will love it and so will your guests.

Lets make some pretty looking stuffed tomatoes 🙂

Ingredients:

Firm Tomatoes – 8

Oil as needed to coat the tomatoes

Boiled and mashed potatoes – 3

Oil – 2 tbsp.

Cumin seeds – 1/2 tsp

Frozen Corn – 1/2 cup (You can also use frozen peas if you like)

Onion – 1 medium, finely chopped

Green Chilies – 2 chopped, optional

Ginger garlic paste – 1 tbsp.

Red Chilly Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/2 tsp

Salt to taste

Shredded Cheese and tomato ketchup – for garnish

Method:

  1. Cut a thick slice on top of each of the tomatoes and scoop out the seeds and pulp. If your tomatoes are not balancing, you can also cut a thin layer at the bottom to make sure they stand well.
  2. Coat the tomatoes well with oil and keep aside. We will make the stuffing now.
  3. Heat oil in a medium pan and add in the cumin seeds. Once they crackle, add the ginger garlic paste and the green chilies and cook for a minute or two. Now add the chopped onion and let them cook till they are nicely brown, about 5 minutes.
  4. Finally, add in the mashed potatoes and frozen corn and mix well. Mix in the dry spices – salt, red chilly powder, turmeric and garam masala. Make sure everything is well combined. Cook the stuffing on medium heat till its well heated through and all flavors have blended in, another 5 – 6 minutes. Turn off the heat and allow it to cool.
  5. Pre heat your oven to 375 F. Line a baking sheet with parchment paper and place your tomato cups on that.
  6. Once the stuffing has cooled down to touch, fill it inside the tomatoes and cover the tomatoes with their tops. Bake them for about 20 minutes till the tomatoes are soft to touch. Make sure not to over bake them as the tomato skins will rupture.
  7. Take them out when done and garnish each of the tomatoes with some shredded cheese and some tomato ketchup. Serve hot.
  8. You can also make these on the stove top. Just cover and cook them till soft.

😛

So there was another gorgeous dish for you. I hope you will give it a try and let me know.

Thanks for stopping by.

Love,

Ritu. 🙂


36 Comments

Kutchi Dabeli Recipe..Indian style burger..Another favorite street food.

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In continuation with my love for Indian street food and Gujarati cuisine, I am making some Dabeli today. It is a delicious Indian street food that originated in Kutch, Gujarat. Spicy potato mixture is placed between Buns and topped with chutney, pomegranate seeds, peanuts and sev.

Dabeli is one of my favorite street food. I have such fond memories of my father treating me with this delicacy. When I moved out of India, I dearly missed eating all the street food, especially Dabeli. So I finally decided to try it at home, and I am so glad I did as its super easy if you have everything handy. Do give it a try and I am sure you will like it.

Lets make some delicious Dabeli…:P

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Ingredients:

For Dabeli masala – you can also use store bought – use 1.5 tbsp. or make your own as below

Whole Red chilly – 1

Cumin Seeds – 1/2 tsp

Corainder Seeds – 1 tsp

Cloves – 2

Black pepper – 4

Cinnamon Stick – 1/2 inch

For Potato stuffing:

Boiled and mashed potato – 1.5 cups

Oil – 1.5 tbsp.

Cumin Seeds – 1/2 tsp

Tamarind Chutney – 2 tbsp.

Salt to taste

Water – 1/2 cup

To Serve:

Buns or Pav – 4

Butter to toast the Pav – 2 tbsp

Roasted Peanuts – 1/4 cup

Sev – 1/4 cup

Pomegranate seeds – 1/4 cup

Chopped onions – 1 small

Sweet tamarind Chutney – 3 tbsp.

Red Chilly Garlic Chutney – 3 tbsp. (Can substitute this with mint & cilantro chutney)

Method:

  1. Lets start with making the Dabeli masala. Skip this step if you have the store bought masala readily available. Roast all the ingredients listed under Dabeli masala until fragrant and then grind to a fine powder. Use as in the recipe.
  2. To make the potato filling, heat oil in a pan and add the cumin seeds. Once the seeds crackle, add the potatoes, Dabeli masala, salt and tamarind chutney. Mix everything well.
  3. Now add 1/2 cup of water and let it come to a boil. Mix everything well and let it cook for a few minutes until the filling is like a thick paste.
  4. Slice the buns in half and toast them with butter till they are nice and crispy. I make my own buns using this amazing recipe at Shital’s Kitchen. Check it out here.
  5. To assemble, apply some tamarind chutney on one side of the bun and the garlic or mint chutney on the other bun.
  6. Take some potato filling and place it on one of the bun slices. Top it with some chopped onions, chopped cilantro leaves, peanuts, pomegranate seeds and sev. Close with the other Bun slice.
  7. Garnish with some more sev and chopped cilantro leaves. Enjoy

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So that is how I made one of my favorite street food and relished some good old days. See how I have served it on a newspaper, just like they do in India 😉

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Do give it a try and let me know if you like it.

Thanks so much for stopping by.

Love,

Ritu. 🙂


16 Comments

Stuffed Mushrooms..The vegetarian version

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Mushrooms are a favorite in my house. Its such a versatile vegetable. You can make a sandwich with it, use it as a pizza topping, make a spicy mushroom curry or even turn them into an appetizer. Stuffed Mushrooms are such a great party appetizer. They are quick and easy to make and look so delightful. I am making the vegetarian version here but you can totally add sausage to it, if you like.

How do you like your mushrooms..?? 😀

It is very important to clean the mushrooms first before cooking. Most people prefer to just wipe it well with a wet kitchen towel. I however prefer to wash them well under running water. It is important to dry them quickly with a paper towel after rinsing. They should absolutely be not kept wet for longer periods or they will turn soggy and who likes soggy mushrooms. 😦

So after that cleaning up, lets make some stuffed mushrooms.

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Ingredients:

Medium sized mushrooms – about 10

Olive oil – 1 tbsp.

Small onion – finely chopped

Parmesan cheese – 1/4 cup, grated

Garlic – 1 tbsp., minced

Spinach – 1/2 cup, chopped

Cream cheese – 1/2 cup or 4 oz

Salt to taste

Ground Black pepper – 1/2 tsp

Bread crumbs – 1/2 cup

Parsley – finely chopped for garnish

Method:

  1. Clean the mushrooms well and make sure they are dry before you start cooking. Preheat the oven to 400 F.
  2. Remove the stem from each mushroom and set aside. Scoop out some of the flesh from the mushrooms to make some space for the stuffing. Finely chop the stem sides and the scooped out flesh from the mushroom caps.
  3. Heat the oil in a medium skillet and add in the minced garlic. Let it get a little color and add in the onions. Cook them for a few minutes and mix in the chopped mushroom stems and flesh. Cook everything for about 3 minutes. Add the chopped spinach and cook for 2 minutes or until just wilted. Turn off the heat.
  4. Mix in the cream cheese, salt and pepper to the onion and mushroom mixture above and combine well. Do a taste test. Yummy.
  5. Line a baking sheet with parchment paper and place the mushroom caps on it. Take a small spoon and fill in the mushroom with the stuffing we have prepared.
  6. Top each of the mushroom caps with some shredded cheese and bread crumbs.
  7. Bake them until the mushrooms are tender and the filling is heated through. You should be able to see a nice golden color on top. It should take about 25 minutes.
  8. Garnish with chopped parsley and serve hot.

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So that is how I make my stuffed mushrooms. Do give it a try and let me know if you like it.

Thanks so much for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂


19 Comments

Avocado Kebabs or Burger Patties.

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Hello everyone. Its that time on the month again when I do my monthly column for the B’Khush Magazine – Healthy Bites. Do check out the website if you haven’t. It has lot of interesting content ranging from women health to fashion, foods etc.

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For today’s post I am cooking up some Avocado Kebabs. I cam across this recipe at Cook with Priyanka. Such an easy and delicious recipe and super healthy. Full credit to Priyanka for such a delicious take on Avocados. Do check out her blog for some interesting recipes.

I have modified the recipe to include some veggies just to make it healthier. 🙂

Here is my take on Avocado Kebabs or Burger.

Ingredients:

Ripe Avocado – 1

Onion – 1, small, finely chopped

Carrot – 1 medium, finely shredded (you can also use beetroot here)

Garlic – 2 cloves, finely chopped

Ginger – ½ inch, finely chopped

Green chilies – 1, finely chopped

Semolina or Sooji – 1 tbsp

Corn flour – 1 tbsp (this is for binding, other options you can use here is half a small boiled and mashed potato or mashed rice – 2 tbsp)

Cumin Powder – ½ tsp

Chopped Cilantro – 1 tbsp

Salt to taste

Oil – 1 tbsp

Method:

  1. Cut the avocado and scoop out the flesh. Discard the seed. Mash the pulp well with a fork.
  2. Add in the chopped onions, garlic, ginger, green chilies, shredded carrots, sooji, cornflour, cilantro, salt and the cumin powder. Mix everything well.
  3. Heat oil in a large griddle and make small patties of the mixture.
  4. If the mixture is a little runny, wet your hands. That really helps to form the shape.
  5. Cook them on medium flame, 3 minutes on each side.
  6. Serve hot with mint chutney and onion rings or with some salad on the side.
  7. For the salad I have just mixed shredded carrots with salt, pepper and vinegar.

 

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Thanks so much for reading I hope you liked the recipe.

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Do give it a try and let me know. See you soon.

Love,

Ritu. 🙂


39 Comments

Cabbage Muthiya.A healthy, Gujarati snack.

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I really enjoy eating Gujarati cuisine. It is so different from our usual Punjabi food, simple, sweet, flavorful and so delicious. Most of their dishes are steamed vegetables or flour that are then tempered to enhance taste. Some of my favorite dishes include Thepla, Daal Dhokli, Handvo, Dhokla, Khandavi and of course Muthiya. Today I am making some healthy and delicious Muthiya but with a twist. 😉

Muthiya gets its name from the action of “gripping the flour” in your hand (or Muthi, as called in hindi). It is traditionally made with chick pea flour (Besan) and fenugreek leaves (methi) flavored with spices and finally steamed. This is then either tempered or fried, as preferred. The steamed version really appeals to me as its a pretty healthy snack and so flavorful. You can also make this ahead of time and temper it right before serving. Such an easy and healthy snack item.

I have always had Muthiya with Methi but when I came across this recipe of Cabbage Muthia at Spusht, I was impressed. It looked delicious, healthy and was using cabbage. I can hardly find any uses for cabbage other than the boring sabji we make (Or koftas, salad, cole slaw etc.) And when I finally tried it, it was delicious. I could hardly tell, it had cabbage and the taste was so good. Thank you Nisha Sarda for this amazing recipe. I loved it and will surely make it again. Do check out her blog guys, she is an amazing cook and a great photographer too – Spusht.

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Here is the recipe for Cabbage Muthiya 

Ingredients:

To make Muthiya:

Grated Cabbage – 2 cups

Chick pea flour – 1/4 cup

Whole wheat flour – 1/2 cup

Semolina or sooji – 1/4 cup

Lemon juice – 1 tbsp.

Oil – 1 tbsp.

Cilantro – 1 tbsp, chopped

Mint – 1 tbsp., chopped

Ginger – 1 tsp, grated

Baking Soda – a fat pinch

Salt – to taste

Sugar – 1 tsp

Red chilly podwer or chopped green chilies – to taste

Turmeric powder – 1/4 tsp

Water – as needed

For Tempering:

Oil – 1 Tsp

Mustard Seeds – 1/2 tsp

Sesame seeds – 1/2 tsp

Curry leaves – about 5, crushed

Green chilies – slit, optional

Lemon Juice – 1 tbsp

For garnish – Chopped Cilantro, grated coconut

Procedure:

  1. Mix all the ingredients listed under Muthiya except the soda and leave it aside for about 10 minutes. The cabbage releases some water which should be good enough to bind it all together. You can add more water if needed. Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know its done.
  2. Get your steamer ready with some hot water. Coat your hands with some oil and pick up little balls of the mixture and shape them into logs. You can also use an instant pot for steaming.
  3. Steam for about 20 minutes on medium heat. Check with a toothpick to make sure its cooked from inside.
  4. Let them cool for a few minutes before tempering. You can also let them cool completely and keep it in the fridge in a zip lock bag or air tight container and temper them when you are ready to eat.
  5. For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using. Let them cook for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.
  6. Cook the Muthiya for a minute or two till all the tempering is well coated and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.
  7. Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.

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So thanks again Nisha for this recipe. I will surely be making it again, May be with Kale this time. 🙂

Some other options would be raddish, bottle gourd, or spinach Muthiya.

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Thanks so much for reading. I hope you will try this and let me know if you liked it.

See you again soon.

Love,

Ritu 🙂


10 Comments

Vegetarian Quinoa Chili…A warm bowl of comfort

IMG_1119We are officially into spring in our part of the country. But the low temperatures, rainy days and gloomy weather hardly makes it feel anything like spring here. I was in the mood for something warm, spicy and delicious. I really wanted to make some samosas but then I thought about my missed workouts for the whole of last week, and changed my mind. 😛

I needed something healthy. And then I came across a Chili recipe on Pinterest. It was perfect. Warm, comforting, healthy and looked absolutely delicious. I knew I was making this.

Chili, also known as Chili con carne, refers to a spicy stew made with chilly peppers, meat, beans and tomatoes. Its a one pot meal, perfect for games days. But really can be enjoyed anytime of the year. I tried to make it vegetarian (Chili sin carne) and added quinoa for the protein. Another option would be soya granules or you can use your choice of ground meat.

Here is how I made it.

Ingredients:

Quinoa – 1 cup, cooked as per package instructions

Oil – 1 and 1/2 tbsp.

Onion – 1 medium, chopped

Garlic – 4 cloves, minced

Ginger – 1 tbsp., minced

Jalapenos – to taste

Green pepper – 1 large, chopped

Carrot – 1 large, chopped

Zucchini – 1 large. chopped

Frozen corn – 1 cup

Tomatoes – 2 large, pureed or diced small (you can also use two 15 oz cans of diced tomatoes instead)

Tomato Sauce – 1 can, 15 Oz

Black beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Kidney beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Cumin Powder – 1.5 tsp

Kashmiri Red Chilly powder – 1 tsp (or use Paprika)

Vegetable broth or water – 2 cups, or more if needed

Salt and pepper to taste

Lemon juice – 1.5 tbsp.

Garnish – Chopped cilantro, shredded cheese, sour cream, guacamole or chopped avocado – use per your preference

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Method:

  1. If you are not using the cans of beans, soak your choice of beans overnight, pressure cook them until soft and use them as in the recipe.
  2. Cook the quinoa as per package instructions and fluff it with a fork.
  3. Take a large pot and heat the oil. Once hot, add the minced garlic and ginger. Sautee them for just about a minute and add the onions and jalapenos and cook till the onions are nicely brown, about 3 minutes.
  4. Its time to add in the vegetables – give the peppers and carrots a head start and add the zucchini and corn after another 2 minutes.
  5. Once the vegetables are cooked half way through, add the pureed tomatoes and the tomato sauce. Mix well. Let it cook for a few minutes.
  6. Stir in the quinoa and the beans and add all the seasonings – salt, pepper, chilly powder and cumin powder.
  7. Mix everything well and add in the 2 cup of broth or water.
  8. Let it come to a boil, lower the flame and let it cook for another 30 minutes. Make sure to sir in between.
  9. Add more water if needed. Let it cook well till all flavors are well combined and everything looks “happily married” 😀
  10. Do a final taste test to make sure its per your preference. Pour in the lemon juice and switch off the flame.
  11. Garnish it with chopped cilantro, some shredded cheese, diced avocado or guacamole with a big dollop of sour cream.
  12. Pour yourself a big bowl of this warm and comforting chili and dig in.

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You can serve the chili with some tortilla chips, corn bread or with some rice. Either way it tastes delicious. 😛

The rainy weather doesn’t feel so bad after all.

Thank you so much for stopping by. Do let me know if you try this.

Love,

Ritu 🙂


5 Comments

Cucumber and Hummus Roll Ups…Quick and Easy Appetizer

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We are always looking for easy appetizer options while entertaining people. Its so much more fun to enjoy the food together, rather than laboring for hours in the kitchen. These cucumber rolls are such a fabulous option. You can make them in minutes and they are such a delightful treat. One look and you know, summer is right here.

I wasn’t planning on doing a blog post for this one, just cause its such an easy dish, pretty self explanatory. But then it occurred to me, I would not have thought about it, had someone not posted this idea. So thanks to you, here is what I came up with.

The ingredients are pretty simple:

cucumber – 1, fresh, English cucumber preferred

Hummus – 2 tbsp., more or less, as per taste

Salt and pepper to taste

paprika – for garnish

Here is how to assemble this:

  1. Peel thin slices of cucumber using a potato peeler. You can also keep them in ice cold water to maintain the crunch. Just pat them dry before assembling.
  2. Take a slice of cucumber and generously spread some hummus on top with a butter knife. You can make your own hummus here or use store bought.
  3. Season the hummus with some salt and pepper.
  4. Finally roll the cucumber slice, making sure the filling does not ooze out.
  5. Repeat similarly for all the slices.
  6. Sprinkle some paprika on top and serve immediately.
  7. You can keep the peeled cucumber slices and hummus ready and roll them up just before serving as they tend to get soggy after some time.
  8. Some other great filling options are guacamole, flavored Greek yogurt, hung curd or even some finely sliced carrots or bell pepper. Feel free to use your creativity and create new versions every time.

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So there you have it, one of the easiest and quickest appetizer. Do try it at your next get-together. Or just make one for yourself. Enjoy this healthy delight.

Thanks for stopping by. Hope to see you again soon.

Love,

Ritu. 🙂