Undhiyu Style Mix Veg

Undiyu is a Gujrati (north Indian) dish that is pretty intricate and takes a while to cook - I remember the Gujju side of my family used to sit all day prepping the vegetables and the fritters that go along with the dish. I skipped the fritters in my recipe as I wanted something healthy. And also my undhiyu is not the real undiyu - it is just a mixed veg dish based on Undiyu - but it tasted very close to the real deal and was super duper easy!

Ingredients:
3 cups of Surti Lilva Beans

Vegetables:
1 sweet potato, cut in medium square pieces
2 small potatoes, cut in medium pieces
Half medium eggplant, cut in medium square pieces
Prep the veggies - drizzle oil on the veggies and set aside

Ground Masala:
1.5 cup shredded coconut
2 green chillies
2 to 4 cloves of garlic
1 inch ginger piece
Make a  paste of the above ingredients while adding very little water.

Spices:
Carom seeds or ajwain
Asofoetida or Hing
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder

1. Heat oil. Add 1/2 tsp ajwain seeds (carom seeds).  Add a dash of asofoetida.
2. Quickly add the cut veggies and toss gently with a spatula
3. Add salt, turmeric powder, cumin powder and coriander powder and mix so that the vegetables are coated with spices.
4. Now add the ground masala paste and mix well. Add the lilva beans and mix. Add a little water and mix. cover and cook until the vegetables are tender.
5. Adjust seasonings - salt/sugar/lime juice

Pasta-E-Fagioli Soup

Ingredients and Method:

Butter and Olive Oil
1 garlic, finely chopped
1/2 small onion, finely diced
1.5 tbsp tomato paste
1 15 oz can red kidney beans or cannelini beans (drain them and rinse them in clean water)
2 carrots, cut into pieces
1 stalk celery, cut into pieces
1 tsp kashmiri chilli powder or cayenne
1/8 tsp cumin powder (optional)
Dash of Italian seasoning
2 cups of broth (vegetable or chicken broth) and 1 cup of water
1/2 cup elbow macaroni, cooked as per box instructions.
1/8 cup parmesan cheese
Fresh parsley

Prep: Precook the carrots and celery in microwave (about 5 to 8 minutes)

1. Heat butter in a stock pot. When melted, add garlic and roast for a few minutes.
2. Add some olive oil and add the onions. Sautee until translucent.
3. Add tomato paste, mix well and sautee for a few minutes.
4. Add a little water (you can use the water reserved from cooking the vegetables above) and let cook.
5. Add the Italian seasonings, cayenne or chilli powder, drained kidney beans and stir for a minute or two.
6. Add the vegetables. Add the chicken broth and let it come to a boil for a good 10 to 15 minutes.
7. Add the cooked macaroni. Simmer the soup covered for 10 minutes or so. If you want the soup watery, add the 1 cup of water before simmering.
8. Add the parmesan cheese and mix well. 

For other soup recipes visit the masterpage at http://slurpnburp-mithu.blogspot.com/2013/02/soup-recipes.html







 

Vegetable Makhni

A delish vegetable preparation of vegetables simmered in spices and cream sauce.

Ingredients:
1/2 cup green peas, partially cooked
1 cup cauliflower florets
1 cup carrots, chopped in bite size pieces
1 cup green beans, partially cooked
10 bite size pieces of paneer (optional)
1 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 green chilli
1 tsp garam masala
2 tbsp cashewnut paste
1 tbsp ginger garlic paste
3 heaping tbsp tomato paste, mixed with water
Kasoori methi
Spices:
1 bay leaf
1 star anise
1/4 inch cinnamon stick
1 badi velchi
2 cloves
1 cardammom pod, opened

1. Heat oil in a pan. Place paneer pieces and roast on each side for a few minutes until browned. Set aside. In the same pan, add the caulilflower florets, season with salt and a pinch of cumin and coriander powder. Keep tossing until lighly browned.  Set aside. You can skip these steps and directly add the vegetables and paneer to the pan when we make the sauce. But I like to season and brown the vegetables a bit because it adds some extra flavor especially to paneer and cauliflower as they tend to be a little bland.
2. In a microwave, partly cook (about 5 minutes) carrots and beans in water. Drain and set aside
3. In a stainless steel pan, add 4 tbsp butter. When melted, add all the spices listed above. Add the ginger garlic paste and keep stirring. Add the cumin and coriander powder and green chillies and keep stirring so as to not burn.  Add the cashew nut paste and keep stirring. 
4. Now in a bowl, mix tomato paste with about 1/2 cup water and beat well.
5. Add the tomato paste mixture to the pan and blend well. Cook for about 3 to 4 minutes. You may have to add a little water to keep the curry going.
6. Add the cauliflower florets, carrots and beans and cook uncovered.  Add garam masala and cook. Add the heavy cream and stir. YOu can add extra heavy cream if you like the curry creamier.  Mix well. Add the paneer and kasoori methi. The heavy cream will leave a little bit of oil on the side. When you get a thick yet gravy style consistency, veg makhni is ready.

Serve with rice or naan.

Note: Add paneer cubes to the above dish to make paneer makhni.
 

Matkichi Usal - Moth Beans Curry Style

Moth beans are available at any Indian grocery store. Of all the Indian style beans, these are my favorite. Even though they are called beans, they are not the fresh kind ie french beans or green beans. These look more like seeds and have to be stored in air tight containers. The prep work for this dish is not tedious but you do need to start soaking and sprouting the matkis atleast 2 days in advance.

So what is so great about these beans? The sprouts part is! "A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine. Also, due to their size and taste you are able to eat hundreds of sprouted seeds at a time. In so many sprouts, you are eating the equivalent of hundreds of fully grown plants all at once.  Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet. The nutritious value of sprouts is remarkable with sprouts containing a greater concentration of vitamins, minerals, proteins, and anti-oxidants which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life"*

Ingredients and Method:

3 cups of moth beans (after sprouts)
1/2 tsp mustard leaves
Dash of Hing
6 curry leaves
1/2 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 to 3 tsp goda masala
1/2 tsp cumin powder
1/4 tsp coriander powder
1/8 th cup shredded coconut
1 to 2 tbsp shredded jaggery
1 tsp tamarind pulp, mixed in water
Handful of roasted peanuts

1. Soak the matki in water overnight. Drain the next day and put it in a small stainless steel container so its packed. Cover with a cloth or paper towel. Put some weight on it ex another bowl or heavy cup and let sit in a dark place for a 10 hours. Your matki will have sprouted by now.
2. Wash and drain the matki and set aside.
3. Heat oil. Add the mustard seeds. When they sputter, add the curry leaves. When they crisp up, add the hing and the onion. Mix well and let the onions turn translucent. Now add the tomatoes and mix well. Add the coconut and mix well.  Let cook tilll the masala of onion and tomatoes is well cooked together.
4. Add the turmeric powder, red chilli powder and goda masala (use garam masala if u do  not have goda masala). Add the jaggery and tamarind pulp and salt and mix well.
5. Now add 2 cups of water and cover and let cook on low heat for a good 30 to 45 minutes or so or until the matki is tender. Many people pressure cook their matki for a quick dish. I do not like to pressure cook mine because I like the matki to have a bite to it.
6. Optional step: This is my version of matki usal. Generally you will not find this in many recipes. But I like to give it a tempering of whole crushed garlic in the end.  Heat oil in a tempering pot. When really hot, turn the flame to low and add the garlic. When light brown, pour the garlic over the matki along with the oil. Stir and cook for few minutes.
7. Garnish with cilantro and serve with garam garam phulkas (hot indian bread).

* www.energiseforlife.com

Jerk Chick n Veg Soup

Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time.  Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy.  However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).

Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice

1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery.  Sautee until light brown and cooked down.  Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat.  You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime. 

Serve hot.

Samosa Chole Chaat

Chaat is basically a quick n easy snacky food that most Indians absolutely love. Although you get chaat food in restaurants, the real fun is eating them from street side vendors. I swear it tastes way better than the best restaurants found in India. So some chaat items are Paani Puri (Spiced water filled in crunchy puffs), Sev Puri - A flattened puri with potatoes and spices, Dahi Sev Puri - similarl to sev puri but with yogurt (dahi) on it, Ragda Pattice (Ragda meaning mishmash made from white garbanzo beans and pattice is Pattys) - Spiced potato pattys served with beans curry so to speak, etc. The main ingredients kind of stay the same - sev (flour based spicy snack), potatoes, Tamarind date chutney (sweet and tangy), and Mint chutney (green and spicy).

Chole pron. as Cholay or Garbanzo beans is a spicy curry style stew.  Samosa is a puff pastry stuff with spiced potatoes.  So the idea here is combining the samosa with the chole to make chole chaat. No! This is not my idea - this is a very popular food item that has evolved from the regular chaat menu.  Although, it may be considered a snack - it is severely filling and amazingly tasty - be warned !!

Method and Ingredients:

2 15oz cans of Garbanzo beans

2 medium onions, finely chopped

2 roma tomatoes, finely chopped

2 tsp Badshah Chholle masala

1 tsp Badshah Chana masala

1/2 tsp turmeric powder

4 samosas, thawed and baked at 350F for 10 to 15 minutes.

Grind together to make a paste of the following:

3 cloves of garlic, finely chopped
2 to 4 green chillies, finely chopped

2 1 inch pieces of ginger, finely chopped

Garnish:

Some finely chopped onions and tomatoes

Chopped cilantro

Pinch of Chaat masala

Thin sev (available at Indian grocery store)

Tamarind and Mint Chutney (available at Indian grocery store)

1. Heat oil. When hot, add the onions and sautee for 5 minutes. Now add the tomatoes and sautee for another 5 minutes.

2. Add the ginger garlic green chilli paste, mix well and keep sauteeing.

3. Now let cook on low flame for atleast 15 to 20 minutes taking care not to burn the mixture.  This step will take the longest but yields results. Y ou have to keep sauteeing the onions mixture until its reduced and medium brown in color. The onions and tomatoes should blend together as a paste. 

4. Drain the garbanzo beans in a colander.  Add the beans and add 1/2 cup water.  Now add chole masala and chana masala, salt, turmeric, amchur powder, and mix well.

5. Add another 1/2 cup of water and let cook covered for 15 to 20 minutes on low flame. You may have to add some water through the process. In the end, you do not want it too watery, however!

6. Now assemble the whole thing together. Line up the samosas at the bottom of the bowl.  Pour the chole mixture on the top. Garnish with chopped onions, tomatoes, cilantro, tamarind chutney, mint chutney and pinch of chaat masala.

Serve hot.

Island Style Pinto Beans

I have a beans recipe here somewhere. But I really like pinto beans and wanted to try something different.  This recipe is based of ingredients you would find in Carribean foods - scallions, hot sauce, black pepper, thyme etc. Hence, the name : Island Beans.

15 oz Pinto Beans Can
4 scallions, chopped
1 medium onion, diced

1 medium roma tomato, diced

4 to 6 squirts of hot sauce

Salt and Black pepper

Pinch of thyme

Dash of onion powder

1/2 tsp soy sauce

1 to 2 cloves of garlic, finely chopped

1. Heat oil.  Add the garlic, onions and tomato.  Sautee for 3 minutes.

2. Add the scallions and stir.

3. Add the hot sauce, black pepper ( a little more than usual), salt, onion powder, and soy sauce.  Let cook till the onions and tomato mixture makes a good mush.

4. Add the beans along with the liquid. Stir. Cover and cook on low flame for about 8 minutes.  You may have to keep adding some water if the contents start drying up.

Lemon Rosemary Chicken

4 Chicken thighs
1 tbsp dried rosemary
4 cloves of garlic (or more)
1/2 cup Sherry cooking wine
1 tsp each of ginger paste and garlic paste
Juice of half of a lemon plus 4 more lemon slices cut in rounds
Half of a big red onion, cut in squares
Dash of paprika
Salt/Black Pepper
Butter
7 oz Cannelini beans

1. Clean the chicken first by skinning it, washing it and then patting it dry.  Poke the chicken with a knife to allow the marinate to go through.  Marinate the chicken with a little olive oil, garlic and ginger paste, salt and black pepper. Leave in the fridge for 4 hours.
2. Next , we are going to sear the chicken a little.  Heat olive oil in skillet.  Use a skillet where you can continue to make the sauce after removing the chicken.  When oil is hot, add the chicken thigh (bone side up), sear for 3 minutes. Flip and sear for another 3 minutes. Set aside.
3.  What is left in the pan now is call the drippings of the chicken/chicken fat.  Add some butter and when melted, crush the rosemary in the palm of your hands and add to the butter.  Stir for a minute or two until aromatic.  After you have peeled the garlic, crush it with the palm of your hand and add to the pan. Let brown just a little. 
4. Add the cooking wine 1/4 cup at a time until you finish all of the 1/2 cup.   Using a spatula pick up the drippings from pan with the help of the wine (this is called deglazing).  Pour juice of the lemon and keep stirring as the sauce thickens and wine evaporates.  Season with salt and black pepper.
5.  We are ready to assemble the chicken in our slow cooker. Stack the chicken up in the slow cooker.  Pour the sauce we made all over the chicken. Add the onions. Cover and cook on high for 3 to 4 hours. 
6. In the last 20 minutes of the cooking,  sprinkle some paprika and add the rinsed canned cannelini beans to the pot. 

When serving, pour the sauce over the chicken for extra juiciness.  If the sauce is too thick and runny, take the sauce out in a pan and let cook uncovered on low heat until it thickens a little (Skim the beans out)

Tahdeeg Rajma Chawal- "Bottom of the Pan" Kidney Beans Pilaf

I have never seen or made anything with Rajma other than Rajma Chawal/Rice.  I wanted to make something different using rajma today. So I thought of making Tahdeeg Rice and Rajma (not that this was any earth shatteringly different!!).  Tah-deeg means "bottom of the pan" in Persian. The first time I had Tahdeeg Rice was about 10 or so years ago when my friend Sanjeet's mother who lives in Persia, Iran made the dish for a dinner night.  And I have still not forgotten the taste that lingers in my mouth.  It was just perfect - the potatoes were perfectly crisped and browned, the rice had a perfect bite to it and the butter just made the whole dish come together so well. 

So, I married both the recipes ie Rajma curry and Tahdeeg Rice together, and came up with Tahdeeg Rajma Rice. Lets see how this experiment turns out!!

Method and Ingredients:

15 oz canned red kidney beans or rajma
1 medium onion, finely sliced lengthwise
1 to 2 red chillies, whole
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fennel seeds
Pinch of sugar
1 tbsp coriander leaves
2 tbsp tomato sauce
1/2 tbsp Tawa fry masala
1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 medium potato, sliced in circles
3 eggs, boiled

For rice:
1/2 cup Basmati rice
Olive oil
Salt
Dash of garlic powder, dried parsley, oregano, and paprika powder.
Saffron in lukewarm milk

Make the Rajma/Kidney Beans:

Empty contents of the kidney beans can in a colander. Run water through it, rinse, and set aside.  Heat oil. Add the cumin and mustard seeds when they sputter add asofoetida and fennel seeds. Add the sliced onions and let fry.  Add a pinch of sugar to get the onions to carmelize. Add the coriander leaves and continue to fry on medium heat. Add 2 tbsp of water and ginger garlic paste.  Sautee a little.  Add the rinsed rajma.  Add the turmeric powder and tawa fry masala. Add tomato sauce and 1/4 cup water.  Let cook on medium heat for 3 minutes.  Add a little more water and cook for another 3 to 5 minutes.  Leave it a little watery but not too watery and not too dry. Set aside. (Note: By the time, I was done with rice and was ready to plate it, the rajma dried up. If that happens, just add a little water again and cook uncovered for about 2 minutes before serving with the rice).

Make the rice:
Wash the rice in cold running water.  Soak the rice in some water.  Set aside.  Heat 3 cups of water in a pot. Add some oil and salt and let come to a boil.  Add the rice and let cook for about 6 to 7 minutes.  Rice should be par boiled.  Drain in a colander and run cold water on it. Let sit so it loses its water. Drizzle some olive oil, dash of garlic powder, paprika, dried parsley and dried oregano.  Toss with fingers without moving the rice too much as the grains will break. 

Putting it all together:

Heat 1 tbsp of milk so its lukewarm.  Add a pinch of saffron and let sit.  In a flat bottom pan, add butter all over the pan.  Turn the flame to simmer.  Arrange the potato slices overlapping a little.  Arrange boiled egg slices on top of the potato.  Pour rice in a mound on the pan in the center.  Drizzle the saffron milk on and around the rice.  Make a hole in the middle.  Melt some butter. Pour butter in the center of the mound as well as drizzle some butter around the pan's circumference.  Knead some dough and seal the lid with the dough as shown.  Turn to low heat and let cook. About 20 minutes should do the trick. 
Keep an eye on the pan.  When you start seeing potatoes browning on the side, its about ready to be done.

Tips for next time:
Since I cooked this recipe for the first time, I think I would make the following changes: 1) Add more potatoes and cut them in a semi-thick slices (as opposed to thin) 2) Use a pot instead of a pan to let the rice to pack and cook (like a biryani). 

Matkay May Matki

I am sick and tired of seeing Matki in Matki usal. I mean it does have a charm of its own but  yesterday I was not in a mood to make chapatis. But this soup marathon has got to stop. I am getting lazy to make the chapatis and the rice and the dal and the raita just because I made Matkichi usal !! I guess the next few recipes will have to be Indian food.

Ingredients and Method:

1 small onion, finely chopped
1/2 tsp each of ginger and garlic paste
1 cup frozen vegtables
1 cup Ragu Pizza sauce
1/2 tsp cumin powder
1 tsp Cajun seasoning
1 tsp worcestershire sauce
2 chicken bouillon cubes (optional)
1 15oz can of red kidney beans
1 cup soaked matki or moth beans

Soak the moth beans for 6 to 8 hours in water.  Keep aside.

Heat oil in a pressure cooker.  Add 1 small finely chopped onions and sautee until translucent.  Add 1/2 tsp ginger paste and 1/2 tsp garlic paste and sautee till aromatic.  Now add 1 cup frozen vegetables and stir for a few minutes.  Add 1 cup Ragu Pizza Sauce and stir.  Let sit for a few minutes until oil separates from the paste.  Add 1/2 tsp cumin powder, 1 tsp Weber Cajun Seasoning, 1 tsp worcestershire sauce, and 2 chicken bouillon cubes.  Add the matki.  Pressure cook the mixture for 2 whistles.  When all the pressure is released from the cooker, add a can of red kidney beans and let it come to a boil.  Now simmer the soup uncovered for 10 minutes.  Serve with hot cheese bread. 

For cheese bread recipe visit : http://slurpnburp-mithu.blogspot.com/2011/02/cheese-melt-bread.html

Matkiche Pohay - Moth beans with flattened rice

I tried a little variation to the regular Pohe made in most Maharashtrian households for breakfast. One can also add finely chopped potatoes but I skipped them for the fear of CARBS!!

Ingredients and Method:

1/2 cup sprouted moth beans
2 handfuls of thick poha
1/2 medium onion, sliced lengthwise
1/2 cup green peas
1/2 tsp mustard seeds or rai
1/4 tsp asofoetida or hing
2 green chillies, slit lengthwise
1/2 tsp turmeric

1. Start by soaking the moth beans completely under water in a pot for 6 to 8 hours.  Drain the water and let them sprout.  Pour the moth beans in a cheesecloth or a thin cotton cloth, tie it tightly and place in a warm spot for the moth beans to germinate. Leave overnight.  The moth beans should be ready the next day.

2. We are ready to make the Matki Pohay.  Rehydrate the poha in a colander by running cold water on the poha directly from the faucet.  Using your hands, toss the poha so it gets wet thoroughly.  All the water should be drained out. Set aside for the poha to hydrate.

3. Heat oil in a pan. when hot add the mustard seeds and when they sputter, add the hing.  Now add the green chillies and toss a little.  Add the onions and fry them till translucent.  Add the moth beans and frozen green peas and mix well.  Add the turmeric and salt and stir.  Add 1/4 cup water and cover and cook on low flame for 8 to 10 minutes.  As the water evaporates, you may have to add a little water at a time to cook the moth beans.  Check if moth beans are cooked at this time. I like mine a little al dente. 

4. Add the poha and mix well.  Adjust seasonings at this time - salt, sugar, and maybe a little more turmeric. 

5. Sprinkle lime juice before serving. 

Eggplant stew on a Bed of Garbanzo Pilaf

Garbanzo Pilaf:

1 15oz can of Garbanzo beans
3/4 cup Quinoa
2.5 cups Low sodium chicken stock
1/4 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 star anise
pinch of turmeric
Pinch of saffron threads soaked in 1/8th cup hot milk

Heat olive oil.  Add cumin seeds and let splutter. Add bay leaf, 1 inch cinnamon stick, and star anise.  When aromatic, add the quinoa.  Turn the flame on low and sautee rice till slightly brown.  Add the garbanzo beans.  Now add 1.5 cups of chicken stock.  Add salt and pinch of turmeric and the saffron.  Mix well.  Let the broth come to a good boil.  Now turn the flame down to simmer.  Cover and cook till the entire broth is soaked in.

Just like there is difference in rice grains - some people like their rice al dente while others a bit soft; you may have a specific preference in quinoa.  Generally 1 part quinoa to 2 parts water should cook the grain.  However, I used a little bit more chicken stock at this time to fluff the quinoa a little more (Note we only used 1.5 cups of the 2.5 cup recommended. You do not have to use all of it).  If cooking it for the first time, keep checking for doneness from time to time.  Check for seasonings - salt/pepper.

Before serving drizzle some olive oil and squeeze some fresh lime juice.

Note: For a vegetarian recipe, use vegetable stock.

For the Eggplant stew recipe visit: http://slurpnburp-mithu.blogspot.com/2011/02/eggplant-stew-on-bed-of-garbanzo-quinoa.html

Tortellini Bean Soup

It was another soup night at our house.  I had some leftover tortellini so right away Tortellini soup came to my mind.  But, most of the Tortellini soups that I have had are clear soups. I wanted something filling as we were going to have it for dinner.  So I decided to puree some of the beans to make the soup a bit thicker.  The texture was a bit grainy for me - I must have not pureed it to a fine paste.  But, all in all it did the trick. 

Ingredients and Method:

Store bought tortellini, cooked according to package directions (About 20 should be enough)
4 handfuls of fresh baby spinach
2 10 oz of chicken or vegetable stock (use low sodium)
1 10 oz can of cannelini beans
1 10 oz can of butter lima beans
4 cloves of garlic, peeled and chopped
1 medium size carrot, finely diced
1/2 medium size onion, finely diced
2 stalks of celery, finely diced
Dash of Italian seasonings
Salt and pepper to taste
Dash of worcestershire sauce
Pinch of Red chilli flakes and turmeric (optional)

Heat oil in a stock pot.  Add olive oil and melt some butter. Add garlic and sautee.  Add the carrots, onions, and celery. Sautee well and let cook until softened.  Let cool.  Add to a food processor and blend to a paste.  Set aside. 

Add some butter to the same pan. Add the spinach, stir, and cook covered for a few minutes.  Set aside.

Drain and rinse the beans in a colander.  Reserve half of the cannelini beans and make a thick paste out of them in a food processor.  You may have to add some water to get it going.  Make sure there are no lumps before adding this to the pot. 

Add the carrots, onions, celery paste to the stock pot.  Add the chicken or vegetable stock.  Add the ground beans paste to the pot and stir well. Make sure there are no lumps. Add some water if you find the soup too thick.  Let it come to a rolling boil.  Add salt, pepper, Italian seasonings, worcestershire sauce, red chilli flakes, and some turmeric.  Add the remainder of the full beans and wilted spinach.  Cover and simmer for 10 to 15 minutes on low heat. 

Before serving add the cooked tortellini into the soup.  Quantity of the tortellini depends on your preference. 
Break the tortellini into two if they are too big. 

Serve hot.

Note: I used Herb chicken tortellini but any tortellini of your choice will work.  Make sure the tortellni is at room temperature before adding to the soup. This will prevent the tortellini from disintegrating. I made the tortellini first and let it sit aside until I made the remainder of the recipe.

Chicken Wrap with Queso Fresco

This recipe utilizes Queso Fresco or Fresh Cheese in Spanish. This cheese is typically used as a topping on salads or meals or as a dip, etc since it crumbles real well. But, I wanted to see what it did when exposed to heat.  I melted it in my wrap and it was really tasty. Yummy in my tummy!

1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce

Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts.  Season it with salt and black pepper.  Heat oil in a flat skillet.   When real hot, add the chicken breast.  Cook for 3 minutes.  Flip both the breast pieces and cook for another 3 minutes.  Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute.  Remove from heat.  (always check for doneness before eating).  In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning.  If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well.  Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps).  Allow the cheese to melt a little.  Remove from heat. Cut the chicken breast into bite size pieces. 

Heat the tortilla in a microwave or on a pan.  Do not overheat, just a few seconds until it softens up.  Put the filling in.  Add lettuce, cilantro, tomatoes, and onions. 

Enjoy!

Vangi Pavta Masala - Eggplant and Lima Beans

Why are moms such awesome cooks!? I wish I was half as good as my mom or my aunts.  My aunt Surekhama cooks this amazing egglplant/lima beans dish. I tried to recreate that recipe but it was not as good as her for sure. But, it did come close. This dish uses Kala masala, which is a very common masala used in most Maharashtrian dishes. Dont ask me how they make it - its just darn good! I  have not seen Kala masala in stores in the US. However, recently I saw Goda masala made by Badshah in one of our local desi stores. This dish would go so well with bhakri which is a type of an Indian bread. Maybe that will be my next venture!

Ingredients:

4 medium eggplants, cut into fours

1/2 cup lima beans

2/3 cup onion, cut lengthwise

1/4 cup onion, finely chopped

1/8 cup chopped cilantro

1/2 tsp turmeric

Dash of asofoedita

1/4 cup shredded coconut

1/4 tsp cumin seeds

1/4 tsp mustard seeds

Pinch of fennel seeds

1/4 tsp cumin powder

1/4 tsp coriander powder

1 tsp Kala Masala or Goda Masala

1/2 of a medium tomato

A pinch of tamarind, dissolved in water

1/2 tsp jaggery

Salt

Cut the eggplant into fours and soak them in water with salt added to it.  Set aside for ten minutes.  Cook the lima beans in the microwave for about 5 minutes.  Make sure the beans are covered in water so as to not dessicate them. Heat oil in a pan. Add cumin and mustard seeds. When they sputter, add asofoedita and fennel seeds.  Now add the onions (both) and sautee. Add turmeric powder and chopped cilantro and continue sauteeing till onions turn translucent.  Add the finely diced tomato and continue sauteeing. Add the cut eggplant and sear it on low flame for about 5 minutes.  Now, flip the side so the other cut side will get seared.  When browned, add the lima beans (dont add the water but reserve the water for later).  On high flame, mix the onion mixture, eggplant, and lima beans and sautee.  Turn the flame on medium and now add the cumin powder, coriander powder, tamarind paste, and kala or goda masala.  Add some of that reserved water from the Lima beans and cook covered for a few minutes.  When the eggplant starts to disintegrate, the dish is ready.  Sprinkle the jaggery and salt to taste and give it a stir.  Garnish with cilantro.