Black Eyed Peas ( chawl/ Lobhiya nu Shak)

Black Eyed Peas Masala Curry

 The beans with the sweet tart taste of tomatoes really make this dish simply delightful.  Its a family favorite. Great for Vegan and Vegetarians alike.

This dish is a good source of Potassium and Fiber, Iron and Zinc. Plus with the condiment added, its a meal in itself.  Serve with Rice or Indian Tortillas ( Roti )

Chaas ( Healthy Yogurt Drink )

Chaas (Yogurt Drink)

(Yogurt Based Indian Drink)

 

 

   Chaas is a very healthy drink that can help and prevent many ailments that we might suffer from.  In india its become such a staple drink after dinner or during the day, that I over looked all the health benefits from drinking it. Its just part of our lifestyle. Indian cuisine has long been known for its health benefits. Mostly everything, that we eat, has a reason for it, based on region, climate and Ayurvedic health for the body itself. 

Thai Spicy Shrimp Fried Rice

Thai Spicy Shrimp Rice

This turned out so delicious and was so easy and simple to make, I just had to blog about it.  It goes well the the other asian side dish that I posted about already. The Bok Choy Dish.

Spicy Bok Choy with Cashews

Spicy Bok Choy

This is quick and easy Bok Choy dish to serve as a side dish with any Asian Dish.  I absolutely love it.  Especilly when i char them a little.  Great Flavor....

Artichoke artichokes! The Many Ways to Enjoy Them for our Benefit

Artichokes

 

 

 I recently came upon some posts which sounded quite interesting. Artichoke Broth? Really? Well I have read some very interesting things about how great the benefits are from drinking it.  Reduces Flatulence and stomach upsets, Revitalizes dry skin and so on.  

Tomato Lentil Curry ( Tomato Tadka Dal)

Tomato Dal Lentil Curry

 This Delicious Dal/ Curry Soup is every bit as tasty as it is nutritious. Indian food has a science to every dish.  Due to its ancient cultural heritage , every spice and lentil  has a reason for being in the dish. Makes for a interesting topic as well sheer goodness for the body.

My version of a simple salad

Mixed Greens with Smoked Honey Salmon and Poached Egg

Ingredients

1.  Mixed greens   Baby Spinach, spring mix and romaine lettuce

2.  Sprouted Moong Beans 

3.  Smoked Honey Salmon available at Costco/ Grocery stores.  cut into small slabs

4.  1 carrot chopped

5. 1 Cucumber peeled and sliced

6. Parmesan Cheese shredded.

7. 3 Mushrooms chopped,  I used Crimini Variety

8. 8 Cherry Tomatoes sliced in half

9. Make your salad dressing with herb olive oil and a good balsamic Vinaigrette.  2tbs olive oil and 1 tea of balsamic.  

10. 1 poached egg.   I boiled about 2 cups water and add about 1/2 cup white vinegar and crack the egg and swirl it around in the pot until desired hardness. 

 

mixed everything except the Egg ,Salmon and Cheese.

Add the Egg, Salmon and Grated Cheese on top .

Drizzle the Dressing and added Freshly Ground Black Pepper and Salt. 

A Nice Afternoon Snack

Black Split Gram Curry ( Urad Dal Gujarati Style )

Ingredients List

• 1 1/2 Cup Black Split Lentils shelled ( Urad Dal )  Available at Health food stores or Indian Grocery Stores - Washed and pressure cooked for 3 whistles. they should be soft and easily mash-able.  Or alternatively which takes more time, you can soak them for 30 mins and then boil them until done.  I will be posting techniques soon.
  
   
•  2 TB oil or clarified Butter ( Ghee)
   
•  Green chili and Garlic paste. made in a spice grinder. can also chop up the garlic and grate the  ginger -- 2 green chilies and 1inch piece ginger. ( I use 4 green chilies for a hotter flavor)  
•  2 stalks Curry leaves  ( about 12 pieces)
  
  
   
• 1 large  tomato Chopped or 2 small tomato
• Spices : 1 TBCumin and 1 TB Coriander powders ( 2 TBs Thanajiru) ,  1/2 to 1 tea red chili powder ( Cayenne or Indian variety) depending again per your level of spiciness, 1/2 Turmeric 
• 1/2  each of Mustard seeds and Cumin Seeds.  A Pinch of Asafoetida ( Hing)  -- all is available at Indian or Health Food Stores ( Whole foods, Asian Stores, etc..)
• 1 cup water to make the gravy. I add 2 cups sometimes as i like my curry more gravy style
• Salt to Taste
• Garnish : Chopped 2 Tb Cilantro leaves.    
  

   Method:

  First the Tempering: 

  Heat the Oil or Clarified Butter in a Medium Deep Sized Pot on high heat.
  Add the mustard seeds and when they are about to sputter add the cumin seeds and let them sizzle.  Immediately after, add a pinch of Asafoetida. Turn the heat down to medium.
   Immediately add the green chili and ginger paste and mix it around until the green chilies are a bit brown.  Throw in the Curry leaves and give them a stir .
  Add the tomato and let it cook until it becomes soft.
  Add the spices  and stir til the all becomes nicely mixed, being careful not to let it get stuck to the bottom of the pan. ( Do not let them burn)
  
  Get your soaked Black Gram lentils and add to the tomato mixture. Also add Salt at this point. I put in one Teaspoon.
  Then add the water per consistency to your liking.
  
  
  Stir this mixture and let it simmer for about 15 mins.
  
  Final step Garnish with cilantro leaves and lemon wedges if desired.
  
  Accompaniment : Serve it up with some steaming white Basmati rice and Veggies and it makes a wonderful complete meal.
  

  Enjoy!

  
  

   

Egg Soy Chorizo with Portabello Mushroom Masala

  Soy Chorizo and Eggs!  Breakfast Dish for Today

I came upon this recipe one morning with just throwing ingredients together with what i had on hand. Everyone 

love it so i decided to recreate it, to my best recollection.  I had made it with black beans instead of mushrooms the last time. Both tasted great!  If you like this recipe, please post your comments and share my site.
 Happy cooking :) 



Ingredients

1.   Half a red onion chopped fine
2.   2 green chilies or one Jalapeno ( chopped fine)  Optional if one doesnt enjoy the spice
3.   2 garlic bulbs chopped finely
4.   1 inch piece ginger grated
5.   1 whole portobello mushroom chopped medium size pieces so you can see the chunks
( this also gives the dish a meaty chewy flavor) crimini mushrooms can also be substituted
6.   Store bought Soy Chorizo   about a 5 inch piece length ( available at vons, health stores, non-gmo variety)
7.   4 eggs, cracked and beaten in a bowl.  I added black pepper and salt and mixed it.
8.   1 Tomato chopped.
9.   1 Tb chopped Cilantro
10.  2  Tb Butter, ( more or less to your liking)
10. Half an avocado, sliced.
11. spices:

1.   1/2 tea red cayenne powder ( or paprika

1. madras curry powder   1/2 tea.
2. Salt to taste

Method: ( medium heat)
1.  In a non stick pan, heat about 2 Tb of Butter
As soon as the butter is sizzling, Toss in the chilies and onions and stir fry until the onions are slightly brown and dark in color.  add the garlic and ginger and stir fry for a minute or two until the raw smell is gone. Add the mushroom and stir until they are soft. Add the tomato  and turn up the heat to high and keep stirring until the tomatoes look really soft and you can see the butter rising to the top.

2. while this is going on, in another non stick pan heat 2 tb of oil ( olive oil) and once you can see the smoke rising , throw in the soy chorizo and stir occasionally til browned.   about 3 mins

Add the chorizo to the  Number 1 mixture and mix well.  turn heat to low and add the rest of the spices including some more salt.

Give it a whirl and add the eggs and cook until eggs are done.

Finish with Avocado Slices on top and a couple of sprigs of cilantro and paprika powder for garnish. i added some cucumbers as i had some on hand but its optional.

Accompaniments:  Sourdough Break toasted or Jalapeno cheddar bread.

Serve Hot. 

Potato with Beaten Rice

Potato with Beaten Rice Dish

Healthy Breakfast Dish   ( Very Popular in India )  Easy to make.

This dish should taste slightly sweet and sour with a touch of spiciness to give it a kick. The rich smell of the curry leaves really makes this dish very flavorful.

Serves 4. 
Served in Bowls.

Difficulty level(1-10)  3

Ingredients for Batata Powa ( beaten rice with potatoes and spices)

3   cups Thick  beaten rice or dehusked rice  ( very digestible and light )
1   tsp mustard seeds ( rai) indian name
1   tsp cumin seeds ( jeera)
2   stalks curry leaves  leaves taken off the stalks  ( Curry leaves can be obtained from any indian store or whole foods stores
2 to 4   green chilies slitted the lengthwise.   Please use only 2 for a milder not spicy flavor.  ( thai or small green chilies)
1  medium red onion chopped finely
2 medium sized red red potatoes , peeled and cubed.  or 1 large russet potato.  ( pre boiled is optional but a great time saver) Please do not over cook them or they will get mushy later on when mixing.
1 tsp Tumeric powder ( Hathi)
1 Tb sugar
2 TB oil  ( sesame oil available at indian stores or olive oil.    what ever is your preference)
1 tsp salt  to taste
juice of small lemon
For The Garnish
2 Tb  chopped Cilantro and Lemon Wedges to garnish
1 Tb of cashew nuts broken and dry roasted in a small pan ( optional)
1Tb Milk  ( optional but recommend to keep the dish nice and moist)

Method
    1.    Place the Poha  in a sieve and put it under running water making sure you move it around with your hands to get it soaked  and cleaned properly.   ( Do not squeeze it, rather  toss it  well to drain out all excess water and keep aside.to drain. 10 mins usually does the trick and gets it dry enough.
    2.    Heat the oil in a non-stick pan  ( taws or small wok) and then add the mustard seeds.  as soon as you can see they are about to crackle, add the cumin seeds
    3.    When the seeds crackle, add the curry leaves and green chillies and stir for 1 minute. ( take care and put the cover on the pan for a quick moment as soon as you add the curry leaves and green chilies as the water from the curry leaves can cause the oil to sputter and cause injury)  Give a quick stir to the mixture, and let the chilies char a bit. ( 30 secs)
    4.    Add the  chopped onions and sauté till the onions turn translucent and the raw smell is gone.
    5.    Add the  drained potatoes to the pan with little water. and turn the heat to low.
    6.    In another bowl, Add the drained dry poha,  sugar , salt and turmeric and hand-mixed it gently making sure all the ingredients get properly mixed. ( This should be done in advance of adding the potatoes to the mixture )
    7.    add the beaten rice ( poha)  mixture to the pan. and the lemon juice.
    8.    Turn the burner to mediam heat and stir the mixture until properly warmed and mixed sprinkling the milk if desired.
    9.    Remove from heat.
    10.    Serve hot garnished with the  chopped coriander,lemon wedges. and cashew nuts if using.

Tips
    1.    Sprinkle 1 tablespoon milk, mix it well.

Serve immediately :)