September 2012

Wednesday, September 19, 2012

Stuffed Eggplant and Potatoes

Prep time:      10 minutes                                                                                          
Eggplant and potatoes
Cook time:   15 minutes
Serves:  3-5
Level: very easy recipe
Recipe type:
 AO = Anti-Oxidant ,
 DF = Dairy Free
,GF = Gluten Free
,HF = High Fiber, 
 LS = Low Sugar,
 V = Vegan

6 small potatoes washed
6 small eggplant washed
3Tbsp besan or chick pea flour
4 Tbsp crushed peanuts powder
salt to taste 
2tsp fennel seeds
1/4 tsp turmeric
1/2 tsp red chili powder
2tsp coriander and cumin powder each
1tsp ginger and green chili paste
4 Tbsp of oil


  1. This recipe involves plenty of planning and it requires bite size potatoes and eggplant.
  2. Indian grocery stores carry almost all the ingredients. Local grocers has big eggplants and potatoes which can be cut to the desired size. Fresh ingredients and fresh vegetables are healthier and taste better than frozen or processed ingredients - keep that in mind when you're shopping
  3. Make a slit on potatoes and eggplant on both ends so the spice mixture can be placed in them.
  4. Fry besan in a pan with  one tbsp of oil on low heat for a couple of minutes until it changes color 
  5. Mix all the ingredients and fill in the slits in eggplant and potatoes.
  6. In a pressure cooker add oil, eggplant, and potatoes.
  7. Sprinkle a little water on top so the vegetables stay little moist.
  8. Make three whistle if you're using an Indian cooker otherwise 10-15 minutes on the stove top or a regular cooker. 
  9. Once cooker is cooled down insert a knife to check that the potatoes are cooked properly.
  10. Take it out in a serving container and garnish with shredded coconut and cilantro.
  11. Enjoy with your favorite bread and rice.

Pressure Cooker


Wednesday, September 12, 2012

Guest Chef Mintu's Zucchini Bread

This week we've got something special for you. Guest chef Mintu Shah passed on this great recipe for zucchini bread.

Zucchini Bread
Prep time: 15 minutes
Bake time: 60 minutes
Level: easy

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3 cups flour, sifted (I used 2 cups wheat bread flour and 1 cup all purpose)
  • 2 cups zucchini ( shredded or tossed lightly through blender..chopped VERY small. I shredded mine)
  • 2 1/4 teaspoons vanilla
  • 3/4 cup low-fat vanilla yogurt (I used a cup of Trader Joes Vanilla Greek yogurt)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 teaspoons cinnamon 
  • 3/4 teaspoon nutmeg

  1. Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
  2. Measure yogurt into a medium sized mixing bowl.
  3. Add sugar and blend until creamy and slightly thick approx 2-3 minutes.
  4. Add oil and blend through.
  5. Add zucchini and vanilla and stir until mixed through. (I added chocolate chips to my batch at this step- about 1/2 bag)
  6. Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder & soda, and salt to it.
  7. Add dry ingredients to wet ingredients a little at a time.
  8. Mix slowly with whisk.
  9. Fold ingredients into each other just until nicely combined.
  10. Pour'batter' into loaf pans, and put into oven.
  11. Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
  12. If it is not done, continue to bake for additional time. 
  13. It could take between an hour and an hour and a half to bake completely. (Mine took about this long to bake)
  14. ENJOY


If you want to make this recipe vegan, substitute apple sauce for the yogurt. 

Labels: ,

Wednesday, September 5, 2012

Cauliflower and potatoes, peas subji

Prep time: 10 minutes
cook time: 10-12 minutes
cooking level: very easy
Recipe type:
AO = Anti-Oxidant
DF = Dairy Free

GF = Gluten Free

HF = High Fiber
Ls =Low Sugar
V = Vegan
Serves: 3-4


2 cup washed and cut cauliflower florets small
1 cup washed and cut potatoes cubes
1/2 cup frozen peas thawed
1/2 cup washed and cut tomatoes
salt to taste
2 tbsp vegetable oil
cauliflower,peas and potatoes in a wok cooking  
1tsp mustard seeds
1tsp cumin seeds
1/4 tsp turmeric
1tsp coriander powder
1tsp cumin powder
1tsp garam masala optional
2 pc cinnamon sticks optional
2-3 cloves optional
cilantro to garnish


  1. In a microwave boil cut cubed potatoes for 2-3 minutes with little water. Set aside.
  2. In a wok on medium heat  add oil.  Add cinnamon sticks,cloves and mustard  and cumin seeds.
  3. Once it sizzles add cauliflower and stir.
  4. Drain water and add potatoes,peas and stir gently upside down.
  5. Add salt and rest of the spices one by one. stir gently making sure spice and flower and potatoes, peas are mixing well. As it gets cooked it will start changing colors. Cover for 2-3 minutes on slow medium heat.
  6. Add cut tomatoes and if desired add garam masala.  Mix properly.
  7. Garnish with cilantro. Serve with roti and dals. ( see recipe in blog) 

If you enjoy this dish and have comments please let me know.  It'a easy to alter this recipe to suit your tastes - you can use  broccoli, cabbage or a wide  variety of other vegetables to change up the flavor.  Enjoy!