Bharli/Bharleli Vangi (Stuffed Eggplant/Brinjal)

Recipe: Eggplants stuffed with spice mixture and cooked on low flame to make a dry curry !

This is another recipe from my Tuesday sattvic cooking and is not a regular one since it is devoid of some ingredients that may or may not be used in a regular recipe. It is mildly spiced with goda masala and does not include garlic or onion and some other ingredients like asafetida, pepper corns, ginger. May be, I can have another post which includes the ingredients that have been left out for now.

There are lot of different types of eggplants out there in the markets, but the ones traditionally used are small bulb shaped and are know as Indian eggplants in the markets here. These are the best ones to make the various stuffed recipes which are famous in regional Indian cuisine! The other similar recipes are Badane Ennegai from Northern Karnataka guthi venkaya kura, Bagara Baingan from Andhra and Rhengan Reveya from Gujarat!

Ingredients:
7 small eggplants/brinjals
1/2 tsp mustard seeds
1 tbsp oil
5 –6 curry leaves
Stuffing:
1/4 cup dry coconut, desiccated, roasted (increase for more gravy)
1/4 cup peanuts, roasted
1 tbsp seasame seeds, roasted
1/2 tsp chili powder(increase to 1 tsp for spiciness)
1 tsp jaggery
1 tbsp goda masala (increase to 2 tbsp for more flavor)
pinch of turmeric
salt to taste

Preparation Method:
 

1. Dry roast the coconut, peanuts and sesame seeds individually and grind to a fine or coarse paste and combine with chili powder, jaggery, goda masala, turmeric, salt and keep aside. (can also add chopped cilantro)

2. Rinse the eggplants and slit them in crosswise manner with the stem side intact (see pic). Fill the eggplants with the stuffing mixture or the masala. The remaining stuffing can be used to top the eggplants.

3. Heat oil in a vessel, add mustard seeds and as they pop add curry leaves. Then add the stuffed eggplants and top them with the remaining mixture if any.

4. Sprinkle very little water, close the lid and let it cook on low-medium heat. Turn them after few minutes.(Add more water if you need a gravy like consistency)

5. After the eggplants are cooked, remove from heat and serve with chapati/roti or rice. I feel the best way to eat it is with what we call Bhakri in marathi or Jolad rotti in kannada.

Preparation Time: 20 – 30 mins
Serves: 2 – 4


Note: I prepared this dish to a very dry consistency and used very little water. If you need a curry or gravy like consistency add water.
Goda masala is not easily available in stores, so substiute with garam masala

Sattvic Tuesdays - Toor Dal Varan (Pigeon Peas Curry 2)

Cooked pigeon peas tempered with cumin seeds and simmered in coconut sauce!

                                                        
According to Ayurveda, India's classic medical science, foods are grouped into three categories – sattvic, rajasic and tamasic.One can find more information here.  Sattvic food is that which is in the mode of goodness ie. clean, pure and wholesome. Sattvic foods include fresh fruits and vegetables, legumes, lentils, whole grains beans,unrefined flour, dry fruits, coconuts, cow’s milk, butter, ghee, cream, cheese, yogurt etc., but  no onion and no garlic.

For me personally, I fast on Tuesdays and  its one meal in the evening. So whatever I cook on Tuesday evenings for prasad/naivedya has to be sattvic food. I prepared this curry which is a regular in my cooking and back home too this is a regular one. It is simple yet amazingly delicious in taste with the use of coconut, cumin and ghee off course. Vegans can use oil instead of ghee.

Ingredients:
1/2 cup toor dal (split pigeon peas)
1/8 tsp turmeric
1 green chili (optional)
salt to taste
Grind
1/4 cup fresh coconut, grated
1/2 tsp cumin seeds
1/4 cup coriander leaves /cilantro
Tempering
1 tbsp oil or ghee
1/2 tsp cumin seeds

Preparation Method
1. Cook the toor dal with enough water including chili and turmeric, preferablly use a pressure cooker
2. Grind the coconut, cilantro and 1/2 tsp of cumin seeds to a fine paste or coarse if preferred and keep aside.
3. Once the lentils are cooked, prepare for tempering
4. Heat oil/ghee in another vessel and  add cumin seeds. Transfer the cooked dal to this vessel, add the ground coconut paste. Add salt and bring to boil.
5. Serve with rice.

 
Preparation Time: 25-30 mins
Serves: 2
Note: use a pressure cooker to reduce the cooking time significantly


This recipe requires turmeric and is is my entry to Think Spice-Think Turmeric guest hosted by Sudeshna of Cook like a Bong, event by Sunita, use of pigeon peas and will go to MLLA 17 hosted by Sri and started by Susan of The well seasoned cook. This is also famous dal of Malvani Konkan and Goan(Sattvik & Shivrak food) cuisines and will go to WYF Speciality Food  by EC

Mixed Vegetable Pulao(Pilaf/Pulav)

Rice blended with mixed vegetables and spices !

Over the weekend, this is something that was prepared in a jiffy as I was not very keen on having to go out to eat. For me pulav is an easy and simple way of cooking up a lunch or dinner and have a good nutrition value attached to it. One of  my acquaintances  saw a picture on one of my recipe posts and said that I have been preparing special dishes such as pulav. Hmm, but for me pulav is not a special occasion dish, but rather a quick one pot meal and great way of having daily servings of fruits and vegetables. “Did I say five”, yes!, research and dietary guidelines recommend  that we should  have an intake of atleast five servings of fruits and vegetables on daily basis.

Apart from soups, this is one dish that I prefer with lot of mixed veggies. So here is the recipe for the mixed vegetable pulao/pilaf. Other then the veggies mentioned here, one can go ahead and use any other that will be available! Serve the pilaf with raita or dal or any spicy curry.

Ingredients:
1 cup basmati rice
3 cups mixed veggies (cauliflower(florets), potato(cubed), peas(frozen), carrots (grated), green beans (chopped))
2 tbsp oil or ghee
1/2 onion, sliced
1/2 tsp cumin seeds
1/2 tsp coriander powder
5 – 6 green cardamom, slightly cracked
5 – 6 cloves (long, lavang)
7 – 8 peppercorns
2 in cinnamon, broken
1 bay leaf
1 jalapeno pepper,sliced (or2 –3 green chilies)
2 tsp ginger garlic paste
1 3/4 - 2  cups water, (hot/boiling) 
salt to taste
Dry fruits for garnish (Optional)

Preparation Method:
1. Wash and soak the rice for 15 – 20 minutes. Drain the water and keep aside or drain when at step 7.
2. Heat oil or ghee in a deep and heavy bottom vessel.
3. Add the whole spices (cardamom, cloves, pepper, cumin seeds, bay leaf) and saute.
4. Add the onions and fry till they are slightly brown.
5.Then add the sliced jalapeno pepper, ginger garlic paste and saute. Also add the coriander powder
6. Add the vegetables and sauté or roast for couple of minutes.
7. Then add the rice and sauté or fry for 5 more minutes.
8. Add water, salt and bring it to boil on high heat. Let it remain on high heat for few more minutes till you see lot of vapors.
9. Cover the lid, reduce the heat to low and let it cook.
10. Remove from heat and serve it with raita/dal/curry on the side 



Preparation Time: 20-25 mins
Serves: 2 - 3

Pahari / Pahadi Chicken

Chicken pieces sauteed with ghee and light spice, then simmered in yogurt with mint and cilantro!

This is one dish that is not for the calorie conscious, but since I tilt a little to that category I’ve used less amounts of yogurt(whole milk yogurt). But when you make it for the first time,  use excess amounts of ghee(clarified butter) and yogurt :-)

I’ve been preparing this since couple of years and all my friends love it! The name of this dish explains that it is from the hilly areas (pahadi cuisine/kumaoni cuisines), those belonging to the Himalayan plateau. I had found this simple recipe while googling(years back), so I don’t know the exact source to mention here, but I've made my own changes to suit our taste!
For vegetarian version, substitute chicken with paneer(Indian cheese) and serve this dish with naan or pulav/pilaf!!!

Ingredients:
1 cup chicken, cubed
1 cup plain yogurt, whipped(can be increased upto 3 cups)
1/4 cup mint leaves, chopped
1/4 cup cilantro/coriander leaves, chopped
1 tbsp ghee(clarified butter) + 1 tbsp for garnish(optional)
2 - 3 green chilies, chopped
1 tbsp ginger garlic paste
5 cardamoms, slightly cracked
5 cloves
3 in cinnamon, broken
salt to taste

Preparation Method:
1. Heat ghee in a pan and add the whole spices, cardamom, cloves and cinnamon and sauté till a fragrant smell.
2. Add in the green chilies and sauté.
3. Add the chicken pieces and sauté/roast on high heat till they are almost starting to get brown. Add in the ginger garlic paste and sauté for few more minutes

4. Add in the chopped mint and cilantro leaves, whipped yogurt, salt and let it simmer till the chicken is cooked.
5. Once cooked, can add more whipped yogurt to get gravy like consistency.
6. Remove from flame, garnish with additional ghee and mint leaves
7. Serve with Nan bread or pulav/pilaf.
 
Preparation Time: 20 mins
Serves: 1 - 2

Phanasachi Bhaji/Fanas Bhaji (Green Jackfruit Dry Curry)

Boiled and mashed Green jackfruit  sauted with garlic, onion and  spices!

                                Phanas/Ponos/Halasin Kayi Bhaji/Subji
Jackfruit is an exotic tropical fruit which is huge and prickly. Find more information about jackfruit here and also Shilpa has a great post. The ripe jackfruit is eaten as fruit while the young green ones are used to make bhaji or used in curries. In India it is famous in the Konkani/Malvani cuisines and all along the west coast. Me being from Belgaum, used to always wait for the monsoons for three reasons..the rains, mangoes and jackfruit!!! Almost every other day during the monsoons we used to have this vegetable as it has property of keeping the body warm. 

Since Belgaum borders Goa, Maharastra, the cuisine is as individual as homes and depends on the influence of where lot of family and relatives belong! I believe  cuisines are developed with what is abundantly available in the region. So masoor(lentil) grows abundantly in Belgaum and is most often used in my grandmothers recipes. Back home our food has an influence of konkan/malvani cuisine .So here is one of the bhaji famous in konkan with addition of masoor(whole lentil) it becomes more of a Belagaum style! One could add peas instead of lentil and its tastes good too as I do add it occasionally.

Here in US I haven’t come across any raw jackfruits so I get a can from Korean store or frozen one from Indian stores. It is also an ideal replacement for meat in recipes.

Ingredients:
1 can of young green jackruit(2 cups shredded)
1/2 cup onions, chopped
1/4 cup masoor(whole lentil), soaked, cooked…(OPTIONAL)
2 tbsp oil
2 tbsp garlic, minced
1 tsp chili powder (reduce to make less spicy)
pinch of turmeric
salt to taste

Preparation Method:


1. Rinse the jackfruit pieces with hot water and shred them with hands.(If using a raw young jackfruit, then cut it into 3 inch cubes and boil them in enough water. Add a tbsp of oil so that the vessel remains clear from while sticky liquid. Once cooked, then remove the prickly exterior. Then shred them with hands or mash them with a masher)
2. Heat oil in a pan or vessel and add  minced garlic and sauté till you get a nice flavor of garlic. Add in the chopped onions and saute till translucent.
3. Add salt , chili powder, turmeric and saute and immediately add the cooked whole lentils or even peas if preferred.
4 Add the shredded jackfruit and mix evenly. Sprinkle little water and close the lid and let it cook on low heat for few minutes.
5. Remove and serve with ghavne / bhakri or as a side.




Preparation Time: 15 – 20 mins(if using canned)
                            45- 60 mins from scratch
Serves: 2

This is also a monsoon season speciality of the  Konkan cuisine and will go to WYF Speciality Food  by EC


Precaution: Because of the extreme heat property of jackfruit, pregnant mothers or mothers to be, should not consume raw or ripe jackfruit,. Thats my grand mother’s advice !!!!

Aloo Chicken with Methi Masala

Marinated chicken and potato cubes sauteed with kasoori methi(fenugreek) masala !

                                Aloo Chicken with Kasoori Methi Masala   

This is my version of methi masala and have no idea if there is any masala or spice mix as such. I actually wanted to saute the chicken in tandoori spice mix but while  preparing the spice mix, excluded some spices and gave a twist to make it little different by adding in more kasoori methi (dried fenugreek leaves). Kasoori Methi is a herb, basically dried fenugreek leaves. It has a bitter taste but gives a nice aroma and flavor to the dish. Though most of the time, the fenugreek seeds are used in making the spice mix, I attempted to make use of the dry leaves as I have a packet full of this herb lying in the pantry for a long time. But the final dish was awesome and do give it a try.

     For vegetarian version, replace the chicken with more potatoes or tofu and the result is going to be awesome !! Serve it as a side or with nan/chapati/bread

Ingredients:

1 full cup chicken, cubed(small)
1 large potato, de skinned, cubed(small)
3 tbsp yogurt
1 tbsp ginger garlic paste
1 tbsp oil
salt to taste
For the spice mix
2 tsp coriander powder or 4 tsp seeds
1 tsp cumin powder or 2 tsp seeds
3 tbsp dried fenugreek leaves(Kasoori Methi)
1 tsp chili powder
1/8 tsp turmeric


Preparation Method:

1. Combine the ingredients mentioned for spice mix and grind them to a fine powder
2. Combine the spice mix(step 1), yogurt, ginger garlic paste, salt, potatoes and chicken and let it marinate for few minutes.
3. Heat oil in a large flat pan/skillet, add the marinated mixture and saute on high heat. Keep turning for 5 – 7 minutes.
4. Sprinkle little water if needed and close the lid, lower the heat to medium and let it cook for 5-10 minutes
5. Toss and turn so that all the water is evaporated. Add water if you need a gravy like consistency (I made it as a dry curry/sukka,  as chicken and potatoes can  just be sautéed without any water as they will be cooked with the yogurt and chicken moisture)
6. Garnish with cilantro or coriander leaves or ideally with fresh fenugreek leaves!

Preparation Time: 20 mins
Serves : 3


More Chicken Recipes:
Hyderabadi Chicken Biryani
Oven Baked Kabab-Irani/Parsi Cuisine
Shami Kabab

Green Beans Bhaji (Sauteed French/String Beans)

Chopped green beans sauted with tempered seasoning and garnished with grated coconut!

                                       Green Beans/ String Beans Sabzi/Bhaji

“If all the ingredients in two recipes are same, but the taste differs based on shape of the cut vegetables” this was what on of our teachers had mentioned in one of the English classes while in middle school. And I was quick to agree to it because whenever mom prepared bhaji with eggplant vertically sliced, I used to love it rather than having it diced or cubed. It seems funny though !. And same with the green beans too. It even goes to the extent that the seasoning changes with the way the vegetables are cut. So with green beans, I prefer using green chilies and mustard if I have finely cut beans or else I use tomato and red chili powder if I just break them in three four parts.

Ok so here is the green beans bhaji that I prepared yesterday and is a good side or to have it with chapati. Try this version of the beans and you’ll will enjoy this dish with a little seasoning that makes this vegetable a wonderful dish! I prefer having it little crunchy and therefore I just sauté it and not overcook as it will become soggy.

Ingredients:

3 cups green beans, chopped

1/2 cup onions, chopped (optional)

1/2 tsp mustard seeds

1 tsp green chilies, chopped

3 –4 curry leaves

1 tbsp oil

1 tbsp grated coconut

pinch of turmeric

salt to taste

Preparation Method:

1. Heat oil in a pan or skillet

2.Add the mustard seeds, as they crackle, add onion, curry leaves, and green chilies and saute

3. Add the chopped beans and saute for couple of minutes.

4. Add in the turmeric, salt and fresh or frozen grated coconut and keep sautéing for 7 –10 minutes.(I like the beans to be crunchy in this type of recipe so I don’t prefer it cooking with lid covered)

5. Garnish with coconut and the serve as side or with chapati.

 

Preparation Time: 15 mins

Serves: 2


More Sauteed Recipes:
Simple Bhindi (Okra) Fry
Bitter Gourd Stir fry
Cabbage Stir Fry

Hyderabadi Chicken Biryani

Chicken cooked with herbs, spices and flavored basmati rice !

                                      Hyderabadi Chicken Biryani

  Biryani or pulav is what comes to my mind when I just want to make one pot dishes, combine all the ingredients together and let it cook. But over the weekend on saturday we were back home early as it is getting dark by 5 in the evening. So decided to make some elaborate cooking with biryani. While working in Boston, I got the recipe of hyderabadi biryani from one of my friends Y who's basically from Hyderabad in India. She had made such a delicious biryani and probably it was the first time I had a kacchi biryani at home. So she's my link to some of the exotic hyderabadi dishes from Andhra Pradesh that are cooked in nawabi style. 

   I have made some changes but the biryani was awesome!! Do try it out !! I am writing the ingredients and preparation for different steps, so that its easier to follow. Serve it with raita or a spicy curry on the side.  The three steps in biryani is A. marinating the chicken, B. half cooked rice, C. The final Biryani, mathematically is like A+B = C !!!!!. The exotic aroma of this dish is due to the use of mint leaves and mace and this is going to be entry to Weekend Herb Blogging by Astrid.

Step A: Marinating the Chicken: Method: Combine all the below mentioned ingredients and set aside for 30 minutes to 1 hour atleast.
Ingredients:
2 full cups chicken (1.5 lb, ~ 750gms), cut into pieces
2 cups yogurt
3/4 cup fried onions *(see note below)
1/3 cup green chillies, cut (these were not that spicy,so use according do ur pref)
1/2 cup mint leaves, chopped
1/2 cup cilantro/coriander, chopped
1/2 tsp pepper corns
1/2 tsp cumin seeds
1/2 tsp caraway seeds (shahi jeera)
2 black cardamoms
6 green cardamoms
8 cloves
3 mace (javitri)
2 bayleaves
2 in cinnamon stick, broken
1 tsp chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/8 tsp turmeric
2 tsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp oil
salt to taste

Step B: Preparing the rice: While the chicken is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy.
Ingredients:
2 cups rice
2 tsp oil
some whole garam masala (2 cardamoms, 1/4 tsp cumin seeds, 1 clove)
salt to taste
Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.


Step C: Preparing the final Dum Biryani:
Ingredients:
Marinated chicken from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
pinch of saffron mixed in a tbsp of water or milk
2 tbsp ghee/clarified butter


Method:
1. In a heavy bottom pan, add the marinated chicken
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for atleast 25 - 30 minutes and biryani is ready!!
Note: Since i did not have a heavy botton pan, I kept the vessel on tava/griddle during the dum**step 5.

(you will not see cilatro, saffron in the picture, was in a hurry to take the picture first :-))

                                            Hyderabadi Chicken Biryani

Preparation Time: 1hr 30 minutes
Serves: 4 - 6
Note:
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel

Masala Dosa (The famous Indian Crepe)

Rice and lentil Crepe

                          
Anti-clockwise: Masala Dosa, coconut chutney, tangy sambar, & potato bhaji

     This is the famous Indian crepe and a masterpiece from the cuisines of South India. But not anymore, as it has traveled in all homes throughout India and outside too. If you would like to find the best dosas in a restaurant, then one should look for indian restaurants specializing in South Indian cuisine. They are made with rice, lentils and fenugreek seeds and is a good meal for anyone looking for a gluten free dish.

     As kids growing up, I remember everytime we went out and  had to eat outside, the only thing each one of us ordered was masala dosa, nothing else, just one used to be so filling.We had a family as tenants who were from Bangalore and thats when my mom got to know the recipes for making dosa or idlis. After that every weekend, it was dosa for breakfast, lunch and dinner. We were so much in love with it, that  other lunch or dinner dishes did not matter to us kids.

 In the restaurants, you would get the crispy golden dosa filled with potato filling and don't be astonished to see it bigger than the plate. At home I make it in a smaller size and prefer to keep the potato bhaji on the side as seen in the picture. Thats because I like to eat more dosa and less of potatoes. Serve it with a coconut chutney and tangy sambar on the side. Amazingly Delicious !!!!

Ingredients:

3 cups rice

1 cup urad dal (black split gram)

1/2 cup previously cooked rice

1 tsp fenugreek seeds

salt to taste

oil/oil spray

Preparation Method:

1. Soak rice and urad dal separately for 4 - 6 hours.(sometimes fenugreek seeds are soaked too. Sometimes I don't. I fry them in 1/2 tsp oil and grind as in next step as frying fenugreek seeds gives a nice aroma)

2. Grind the urad dal, rice, fenugreek seeds and the cooked rice or poha to a smooth batter. Use very less amount of water while grinding. Add salt and mix.

3.  Leave the batter overnight to make dosas the next day.

4. Heat a non-stick pan, take a ladle full of the batter and spread it on the pan in circular motion to make thin dosas. Apply oil on the sides, or use oil spray. Remove after they become crispy

6. Cook on both sides, if desired otherwise it is not required.

7. Serve hot with potato bhaji, sambar and coconut chutney. 

 .

Crepe/Pancake

Preparation Time: 2 - 3 mins for each dosa

Note: Extra batter can be saved in the refrigerator for later use.

This is my entry to Monthly Mingle (Brunch) and being hosted by Meeta over at What's For Lunch, Honey?

Batata/Aloo Sukhi Bhaji (Potato Dry Curry) & Awards !

Boiled and cubed potatoes sauted with light spices!

     

This is one of most versatile, easy, simple and widely prepared bhaji/subji in India, from North to South & East to West. There could be slight variations with seasoning or tempering. We had to have chapati if it was a potato bhaji, we used to call this pivli bhaji literally meaning yellow vegetable. Growing up, I always used to see mom preparing chapati or bhakri based on what goes as the spice seasoning for the vegetables not just potatoes but other veggies too. If green chillies are used for spice, then she made chapati, if red chilli powder is used, then she made bhakri. And now even I prefer it the same way. Apart from chapati, this subji goes well with puris, dosas, ghave, appam.  

     We always had this on all the festive occasions(minus onions), for picnics, when we had guests and relatives...kinda universal ..had to have it on each and every occasion. I too made this, when we had some friends come over at our home, so you might find little larger quantities of ingredients. So do prepare it with lesser amounts.

Ingredients:

6 potatoes (were about 2 lb/ 900 gms), boiled, peeled, cubed

2 onions, sliced

1 tsp green chillies, minced

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp ginger, minced

1/4 cup oil *

1/8 tsp turmeric
strand of curry leaves

salt to taste

Preparation Method:

1. Boil the potatoes in enough water. Once cooked, cool them, then peel the skin and dice into bite size cubes and keep aside.

2. Heat oil in a vessel or large pan. Add mustard seeds, as they splutter, add the cumin seeds, curry leaves, green chillies and onions and saute till the onions are about to turn brown.(do not brown)

3. Add salt and turmeric and mix. Immediately add the diced potatoes and mix properly so that all the seasoning and potatoes are well mixed. Stir until potatoes are all turned yellow with coating.

4. Sprinkle little water(2 tbsp) and close the lid and let it cook on low flame for few minutes so that the seasoning goes in well within the potatoes.

5. Garnish with cilantro/coriander, fresh grated coconut and serve with chapati/dosa/puri.

Preparation Time: 20 mins

Serves: 4 - 8

Note:

For tempering, in addition to the above ingredients, one could also add urad dal (split black gram) and/or chana dal(yellow split peas) and/or few methi (fenugreek) seeds

* I've used comparatively more oil in the recipe due to our friends preference. Use less amounts if you prefer.


This is my entry to Think Spice-Think Turmeric guest hosted by Sudeshna of Cook like a Bong, event by Sunita.Thank you Pavithra, Nivedita, Sanghi, Sadhana & Muskan for being newest followers on my blog. Also thanks to Sandhya for having passed an award to me. Thank You so much Sandhya for the appreciation.I am so delighted !!

Roasted Shrimp & Veggie Salad/Sandwich

     In one of my previous recipes posted here, I had used lot of veggies and half of all the bell peppers were lying in the refrigerator. So I had to use all those veggies and came up with this colorful salad sandwich. I have used very less amount of shrimps(small ones too) compared to veggies and one can easily add twice or thrice the amounts of shrimp. That will make the salad look  more shrimpy! Also one can use different veggies other then those mentioned below.
    I was reading Joanne's post about mexican nacho pizza and I smiled to myself because I had this ready to post draft of a recipe which is the indianzed version of the italian recipe probably comes close to shrimp scampi, without the wine stuff. Its fun how we end up combining the flavors of different regions to suit our  tastes or just out of necessity. 
  Sandhya has passed on some wonderful awards to me which I am going to post them in my next post. Thanks Sandhya for being so encouraging!

Ingredients:-------1)
1 cup shrimps, peeled, deveined
1/2 tbsp oil
2 tsp garlic, minced
2 tsp red pepper flakes
1 tsp lemon juice
1 pinch black pepper powder
pinch of turmeric
salt to taste
-----------------------2)
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 cup green spring onions, chopped
1/2 tbsp oil
1 tsp lemon juice
salt if required


Preparation Method:
1.Clean the shrimps, add salt and keep them aside till we get other things ready. Wash these once again later before adding to the pan.
2. Heat oil in a pan or large skillet. Add the minced garlic and saute for a minute or two. Add crushed red peppers, shrimps(washed/drained), salt, pepper powder,turmeric and saute for about 4 - 7 minutes till the shrimps are fully cooked.
3. Once cooked, add the lemon juice, mix it and remove the shrimps in a bowl.
4. In the same pan, heat oil, add the chopped spring onions, and other veggies and saute. I just sauted them for about 2 - 3 minutes. Add lemon juice and salt(if req) (You can completely skip this step if you would like to keep the veggies raw.)
5. Combine the veggies and the shrimps. Add any seasonings or any other raw veggies if required.
6. Serve it as a side or on a slice of bread to make a open faced salad sandwich.

Preparation Time: 15 - 20 mins
Serves : 2 -3


Note: If required increase the amount of shrimps to 3 cups.

Chicken & Veggie Soup

Chicken and vegetables cooked with light spice

 Thank You EC & Yasmeen for being newest followers of my blog.
 Manchow Soup used to be my favourite soup while in India. For those of you don't know what manchow soup is, it is a soup that you find in the fusion indo-chinese cuisine. After coming to US, I used to visit the chinese restaurants sadly to find out that they don't serve these. It was so funny at one of the restaurant lady mentioned to me "Mam, there is nothing known as manchow soup in chinese cuisine". I was so desperate to  have manchow soup, this came as a sadness. No idea where the name of manchow soup came to India(I read that its a fusion recipe of some chinese settlers in india), but whatever..it does comfort the soul. 

   This soup is not going to be any kind of manchow soup but is rather a mix of vegetable and some chicken. From last couple of years I have been avoiding anything that is made with soy and store bought sauces. So this is not going to be your average manchow soup. But if you are going to add some soya sauce, vinegar, chilli sauce and remove parsley, I guess it would definitely come close to it. Do your own addition and subtraction with the ingredients.

Ingredients:
1 cup chicken, cubed(small pieces)
1 cup mushrooms, chopped
1 cup spring onions, chopped
1/2 banana pepper, chopped
1/2 tomato, chopped
2 green chillies, chopped
1/8 cup parsley, chopped
1/8 cup cilantro, chopped
1/2 tsp black pepper, ground
2 tsp ginger garlic paste
3 tsp oil
pinch of turmeric
salt to taste


Preparation Method:
1. In a deep vessel, heat oil. Add the green chillies and ginger garlic paste and saute.
2. Add in the spring onions, chicken pieces and saute. Then add all the vegetables and saute.
3. Add water, salt, black pepper powder and bring to boil.
4. Let it simmer on medium heat for atleast 15- 20 minutes so that all the flavors of the veggies and chicken are released in water (I am not using any store brought or previously prepared broth here.)
5. Serve in bowls with noodles or bread on side. For the leftover soup the next day, I added about 1/2 cup of maggie noddles(just the noddles)

Preparation Time: 25 - 30 mins
Serves: 2 -3 

Note: Ignore chicken to make a vegetarian/vegan version of the soup
I have not used any kind of broth here. If you prefer, use it instead of water in step 3.
To get a thicker consistency, add paste of cornflour by mixing a tbsp of cornflour in water.
Can add some instant noddles like maggie to it just few minutes before serving.