Jeera Alu ( Potatoes with Cumin & Coriander Seasoning)

Ingredients:
4- Potatoes boiled and cut into cubes

1 tsp- cumin seeds       grind these ingredients into coarse powder.

1 tsp- coriander seeds

3/4 tsp - red chilli powder
1/2 tsp- turmeric powder
1/4 tsp - cumin seeds
a pinch of asofoetida
2 tbsp- Oil
Cilantro finely chopped, Salt as per taste.
  
Method:
Take a pan, heat the oil in it and add cumin seeds and asofoetida, Lower the heat to the lowest possible so that the ingredients dont get burnt. Add the cumin- coriander powder, turmeric, chilli powder, and salt. stir it and add the potatoes in it. Increase the heat to medium and toss the potatoes carefully so they don't get mashed.

Add the cilantro leaves, let it cook on medium heat for 3-4 minutes. Serve it hot with Rotis.(Tortillas)

Burrito Bowl

Mexican food is liked by most Indians b'cos of it's similarity in spice and flavors. This is the most appreciated dish when it comes to my family. It is fresh and enticing with all colors in it, having good amounts of vitamin c, protein and minimal carbs, it serves well for people who are diet conscious.

Ingredients:

1cup-Rice
1-Black beans can.
1 bunch-cilantro
1cup-Guacamole

1cup- salsa
1cup- sour cream
3tbspn- Taco seasoning(Mc cormick)
1 cup- corn
2 cups- lettuce finely shredded
1-red bell pepper
1-green bell pepper
1- red onion.
1/2 bunch-Cilantro
1/2- lemon juice.

Method:
Cook the rice with the right water measure and 1/2 lemon juice in it. When it slightly cools down, Add, finely chopped Cilantro in it. and mix it well.
Rinse the Black beans in water and pour them in a cooking pan with a cup of water and some taco seasoning. Let it come to a boil.
Steam cook the corn in Microwave for 5 mins.
Slice the bell peppers and onion and stir fry them in 1 tbsp of oil.
For guacamole and Salsa, please refer to my recipes.
Take some rice in a deep plate, pour some black beans on it, then some corn, stir fried veggies, salsa, guacamole, sour cream and lettuce. serve it with some extra guacamole and tortilla chips.

Guacamole and Tomato Salsa.

Based on my research about Avocados,  It has 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.A 1-oz. serving of avocado contains 0.5 grams saturated fat and is trans fat- and cholesterol-free. Plus, avocados are also sodium-free.

 Guacamole:

2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

1-2 garlic pods.

1-2 serrano peppers,

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon  salt

A dash of freshly grated black pepper

Method

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.Grind, chillies and garlic and add it to the avocado mixture.

Tomatoes are very low in calories and fats; but rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.The antioxidants present in tomatoes are found to be protective against many cancers including colon, prostate, breast, endometrial, lung, and pancreatic cancers.

Salsa.

3- vine ripe tomatoes 

2- serrano chillies

1/2- red onion chopped

1/2 bunch cilantro

1- lemon juice.

1/2tsp- salt

1/4 tsp-pepper.

Method:

Take all these in a food processor and just grind on pulse for few seconds.The reason behind, pulsing it is only to blend all flavors. You can fine chop all the items and add the lemon juice and salt and pepper.

I choose to pulse it in a food processor to blend all of them well.

Quinoa Salad

Quinoa is a grain that is rich in protein and can be used as a filler for salads, stuffing, for making patties etc. This is easily available in all the stores here. This quinoa salad was served by a friend of mine and I simply loved it. I almost eat it like a whole meal :) It is such a flexible recipe that you can add new things to it or delete some of the existing ones and still make it different and tasty.

Ingredients:
1/2 cup- Quinoa (soaking for 2 hours is preferred to fasten the process)
1-Red Bell Pepper (fine chop)
1-green bell pepper (fine chop)
1-orange bell pepper(optional) (fine chop)
1/2cup-corn (steamed in microwave for 5 mins)
1/4 cup-black beans from can (rinse them with water)
1 or 2 green chillies (finely chopped)
 lemon juice, salt, pepper as per your own taste.
Few scallions(spring onions) finely chopped.

Method:
Cook quinoa with 2 cups water. It should not be over cooked. So keep stirring in between. It may take about 20-25 minutes to cook.
Once it is cooked, it is recommended to rinse it and remove starches. But it depends on your choice.
Add all the above ingredients to the cooked quinoa and mix it well. It is served either chilled or on room temperature.

Jumbo Pasta Shells with Spinach and cheese.

 This is a favorite of my children. When i first made it i thought it was a simplified version of lasagna. It's less mess and easy to eat serve and eat too. I am not trying to take away the beauty and taste of Lasagna, but for a new cook this is relatively easy to make.

Ingredients:

1 pack of Jumbo shells( found in the pasta section of any store.)
2-3 Tbsp Olive oil
2 cloves garlic, minced.
1 Prego Pasta sauce.
1 (16oz) ricotta cheese
1/2 cup grated parmesan cheese
3 cups  grated mozzarella cheese
1 Pack (16oz) frozen chopped spinach.
Salt, Pepper and crushed red pepper to taste.

Method: Cook the shells as per the instructions given on the pack. Preheat the oven to 350*.
Take olive oil in a pan, add minced garlic and saute it. Add thawed spinach, salt and pepper. Let it cook until moisture leaves and then add 1/2 cup of pasta sauce to it and the ricotta cheese. Mix it well and then add Parmesan cheese. Keep the mixture aside and let it cool down. Take a baking tray, spray some oil in it, and pour about 1/2 cup pasta sauce in it and spread it evenly. arrange the shells in it and fill the spinach mixture in it, top each shell with 1tbsp of sauce and mozzarella cheese. You can add some parsley flakes on it for flavor.  Cover the tray with aluminum foil. Bake for 20 minutes and broil on high for 5 minutes. Serve it hot with any soup and bread of you choice.

Single Serving Tiramisu.

Tiramisu is a favorite amongst many of us when it comes to desserts. I guess the below recipe is comparatively low in fat and egg less too. It can't get better than this. So try making it n Enjoy...

Ingredients:
3-4 Nilla Wafers crushed
1/2 tbsp-Philadelphia Cream Cheese
2 tbsp- Cool Whip
2-3 tsp-Sugar
1/2 tsp- Instant Coffee mixed in 1/4 cup water.
Fresh or canned, chopped fruit like pineapple, strawberry or blueberries.
1tsp- chopped walnuts.

Method:

Take a small mixing bowl and mix in the cream cheese, sugar, cool whip and about 1 tsp coffee concentrate. Use a hand mixer and beat it until well mixed and fluffy. Take a martini glass, or any dessert bowl and pour in the crushed nilla wafers in it, and pour about 1 tbsp of the coffee concentrate on it. Layer it with the fruit of your choice and walnuts and then with the fluffy cool whip and cheese mix. Sprinkle some coffee powder on it and garnish with a mint leaf. Let it set for about two hours in the refrigerator and serve it chilled.

Introduction

Hello,
My profile speaks a bit about me and my interests. I started this blog to share my recipes and tips in cooking. There has been constant push from friends and family to start a blog with my recipes.. My inspiration to cook is firstly my husband and secondly all my friends and family who have been appreciating the efforts and results of everything that I cooked for them. Let's see how much I can keep up with this commitment. My basic idea here is to share my favorites with you all, some of which have become others favorites along the years. I shall try to post at least a recipe  every week,