Tex-Mex Pizza

I have been craving for pizza for last couple of days and I was no mood to order a pizza online or get frozen ones from the store. Instead, I started to make my own pizza. Here is the mouth watering, fun and easy recipe for the Mexican vegetarian pizza.

Cooking level: Very easy
Cooking time: 20 minutes


Ingredients

1/2 cup of pace pic ante salsa
1 Pillsbury pizza crust
2 tbsp roasted deli sliced red bell pepper
2 tbsp green bell pepper
1/2 cup of black beans drained and rinsed
2 tbsp of onions
2 tbsp of sliced black olives
2 tbsp of scallions
1/2 cup of Mexican cheese


Preparation:

1. Follow the instructions on the Pillsbury pizza crust

2. Bake the pizza crust as instructed on the package

3. Apply the pic ante salsa and spread all the ingredients and top it with Mexican cheese

4. Now, bake the pizza for another 15 minutes with 400 F until crust is done

5. Then broil on high for two minutes. Please do not over broil the pizza.

6. You may top the pizza with shredded lettuce, diced tomatoes on the pizza.

Enjoy!! Please feel free to provide with your valuable comments and suggestions.

Bitter melon karela fritters

Karela- Bitter melon is a vegetable one should know for sure.
you will love it or hate it. Relationship with this unique vegetable is either or.  Karela is widely known in India and China. This is a fruit of a subtropical vine in India, it looks like Zucchini with bumps. It is very bitter in taste and with proper preparation one can love to acquire the taste of it. Most of the time it is thinly sliced and fried with some spices to it. It is amazing to know the fruit contains a polypeptide called gurmarin that suppresses the body's neural response to sweet stimulant.  that means after consuming karela sweet buds can be satisfied very easily in one helping of dessert. As i grew up in India, we tend to use each and every part of vegetable. I am sharing a good old  recipe which I learnt from my  mother.  I hope you will enjoy it!!

Serves four
Preparation time 45 Minutes
Cooking level: Medium

Ingredients:

6 Bitter melon  washed and dried
Peel the skin of the bitter melon  at least one and 1/2 cup
Ginger and chilli paste
1/4 tsp of turmeric
1/4 tsp red chilli
1 tsp each coriander and cumin powder
2 tbsp of whole wheat flour 
3 tbsp of besan or chickpea flour
1 tsp of sugar
1 tsp of lemon juice
1 tsp oil to add
3-4 tbsp of oil to fry
salt to taste
How to make:
Peel the skin of the bitter melon
Add salt to peeled skin of the bitter melon. set aside for half an hour.
Squeeze excess water out of peeled skin of bitter melon
Now add all the spices, wheat flour, besan flour,sugar,  lemon juice and one tsp of oil to the peeled skin of bitter melon.
Mix well making a  dough and later oblong shape called muthia as shown in the picture below. 
In a medium saucepan pan,  heat the oil on a medium high heat.
Fry all the muthias slowly stirring upside down.
Enjoy it with chutneys or sauces. 
Tips:  Taking the water out of bitter melon peels reduces its bitterness.
Always serve warm ,when it is warm it has more flavor and less bitter in taste.

Peeling Procedure

Bitter Melon

Muthais

Bitter Melon Fritters

Kumato tomatoes Bruschetta

Prep time:  5 minutes
Bake time:   10-12 minutes

cooking level : very easy
Recipe Type : AO = Anti-Oxidant ,
                        V = Vegan
Serves: 2-4

Ingredients: 

2 kumato tomato chopped
one small red onion chopped
2tsp of extra virgin olive oil
1 tbsp of balsamic vinegar
one bunch fresh basil washed and chopped
2 cloves of minced garlic
one french baguette

1. sea salt and freshly ground black pepper
2. Directions:

Kumato  tomatoes  are truly exceptional. Try it and you will experience authentic tomato flavor. It has a mild clean flavor and once sliced, it then ripens to a dark brown skin with a sweet spicy aroma, ideal for salads. Here is a quick recipe of Bruschetta . I am sure You will enjoy this.

1. Mix everything in a bowl. set aside for ten minutes.
2. Cut the french baguette into oblong shape.
3. Spoon the mixture on top of bread. Leave the juice on side otherwise bread will get soggy.
4. Toast the bread in toaster oven for 5-7 minutes till it is golden brown.
5. Enjoy!

                                                                                    

                     

                                                             

Crispy Kale Chips

Prep time :5 minutes
bake time: 10-12 minutes
very easy recipe

Next time you're looking for a snack to munch on, try these kale chips instead of potato chips.

Kale is one vegetable that I always wanted to add in my diet.
I was too lazy to work with recipes that took a long time, but our guest chef Reena  came up with an easy way to make kale chips.Cut kale into 2 inch pieces. Toss with olive oil in a bowl. Add salt and other seasoning per your taste.(chili powder is a good choice).
Put the chips on a baking sheet and bake at 350 for 12 minutes or until crispy.  Enjoy.!

Artichoke Spinach Dip

Artichoke Spinach Dip

Artichokes are not well utilized in Indian culture, but I have always been fascinated with artichoke spinach dip.So this week I started my first experiment from scratch

Ingredients

• 1 artichoke
• 1 cup baby spinach
• 2 cloves garlic
• Salt & black pepper
• 1 tbsp sour cream
• 1 tbsp cream cheese
• 2 tbsp shredded Parmesan cheese
• Parsley flakes
• 1/2 diced onion
• 2 tbsp mozzarella cheese

Instructions:

1. Boil the artichoke. Peel each layer of petals and scrape the ends to get the edible residue off with a spoon and collect this material in a bowl.
2. Scoop the fuzzy center part covering the heart out and discard it (DO NOT EAT IT). The remaining portion at the bottom is the heart- cut it into pieces.
3. Cut the baby spinach and microwave it for 3 minutes.
4. Add all the ingredients and mix them well.
5. Top it off with mozzarella cheese and bake it for 10 minutes.
6. The dip is ready to eat with your favorite chips (pita, tortilla, etc.)

Quesadillas with Homemade Salsa & Guacamole

Quesadillas are instantly satisfying and fulfilling. Make them for a quick Saturday lunch to have a change from regular sandwiches. As you all know, it is a great Mexican dish that is low in fat. Homemade guacamole and salsa is also very tasty and fun to make and eat!

Preparation Time: 25 Minutes
Recipe Type: Vegan, Mexican, Appetizer/Snack
Serves: 4-6

Ingredients for Homemade Salsa:

4	Medium	Tomatoes
1	Medium	Onion
4	Tsp	Salsa, store-bought
2	Cloves	Garlic, fresh
1	Tsp	Ginger Paste
1		Green Salerno Pepper
1	Bunch	Cilantro, washed & cut
		Salt to taste
1	Can	Tomato Sauce

Directions for Salsa: 

1. Use a chopper or Cuisinart to chop all of the ingredients. It should not be totally liquid. You should still see some pieces.
2. Make this salsa ahead of time. Refrigerate to mellow the taste.

Tips:

• Mangoes and/or ripe papaya may be added to enhance the flavor.
• More Green Chilies may also be added.

Ingredients for the Guacamole:

2-3		Avocadoes, ripe, peeled and smashed
1	TBsp	Fresh Lemon Juice
		Fresh garlic, crushed
		Cilantro, chopped
		Onions, chopped
		Tomatoes

Directions for Guacamole: 

1. Mix together and serve.

Tips for Guacamole: 

• I try to leave one avocado seed in the guacamole.
• Guacamole Ready Mix package also works well.

Ingredients for Quesadillas:

1    Package Tortillas 1    Can Black Beans Olives, chopped Spring Onions, chopped Red Onion, chopped Cilantro, chopped Jalapeño, seeded & chopped 1    Cup Mozzarella Cheese, shredded (or Vegan Cheese ) Chopped Vegetables of your choice

Directions for Quesadillas: 

1. In a skillet on medium heat, lay one tortilla and layer all of the ingredients on top.
2. Now cover with another tortilla.
3. Heat for 4-5 minutes on medium heat.
4. Check that the cheese has melted.
5. Cut into pieces and serve with homemade salsa and guacamole.
6. Garnish with lettuce and sour cream.

Tips for Quesadillas: 

• There are different varieties of tortillas available in the market.
• Here I have used one package of cilantro jalapeño tortillas.

Let me know what you think by leaving a comment!

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Seven Layer Mexican Dip

This is always a hit at parties. It can be made in advance and refrigerated. Homemade Salsa Recipe is also available here: Fresh & Mild Salsa


Preparation Time: 20 Minutes
Serves: 4-6

Ingredients:

2	Can	Jalapeño Bean Dip
1	Container	Sour Cream
1	Container	Avocado Dip
	Small Bunch	Scallions, washed & cut
3	Large	Tomatoes, chopped
1	Can	Black Olives
1	Bottle	Salsa
1	Cup	Cheese, grated
1	Packet	Taco Seasoning

Directions:

1. Spread the beans in a flat pan.
2. Add taco seasoning to sour cream. Spread gently on top of beans.
3. Spread third layer of either homemade or store-bought avocado dip.
4. Spread salsa to taste.
5. Sprinkle cheese on top of the salsa.
6. Now garnish with black cut olives and green onion.

The Health Benefits of Mexican Food

From: http://www.newzealandcafes.com/health-benefits-of-Mexican%20food.html

• Health Benefits: Avocados are an excellent source of the healthy monounsaturated fat oleic acid, which helps lower cholesterol and can help protect against breast cancer. They also contain the highest amount of the carotenoid lutein among commonly eaten fruits, along with high amounts of other carotenoids and vitamin E, which together have been found to inhibit different types of cancer growth.
  Plus, because healthy carotenoids are fat-soluble, consuming avocados, which are naturally rich in monounsaturated fat, helps enhance your body's ability to absorb these healthy nutrients from other vegetables.
  Cilantro, sometimes referred to as Mexican or Chinese parsley, has a strong flavour that people usually love or hate. In Mexican cuisine, it's a popular herb used in guacamole, salsas and sauces.
  Health Benefits: Cilantro is rich in beneficial phytonutrients, flavonoids and active phenolic acid compounds, which may be responsible for many of its health benefits. Cilantro, and its seeds, have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. Cilantro may also have antimicrobial properties.
  Fresh and dried chili peppers are what give Mexican dishes their characteristic spice, though specific peppers are used for flavour while others are used for heat. Some popular varieties include jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, mulato and cascabel.
  Health Benefits: Capsaicin is the active ingredient in chili peppers, giving them not only their spice but also their health benefits. In fact, the hotter the pepper, the more capsaicin it contains. This spicy compound has been found to Fight cancer, prevent sinusitis and relieve congestion, fight inflammation also helping burn fat, provide pain relief and a major factor in protecting the heart by a reduction in cholesterol, triglycerides and platelet protection
  Beans are yet another staple ingredient in Mexican cuisine, perhaps second only to corn. While a variety of beans, like pinto, lentils, kidney beans and fava beans, are used in Mexican cooking, the focus is on pinto and black beans because they're far more common in Mexican cooking and they offer many nutritional benefits -- loads of antioxidants. Normally Mexican beans are served boiled or fried.
  Health Benefits: Pinto and black beans are rich in antioxidants, beans are high in dietary fiber, which is an excellent cholesterol fighter, and the complex carbohydrates they contain help keep your blood sugar levels balanced throughout the day -- essential for staying alert and feeling energized.

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Cottage Cheese Fritters - Bhajia

Cottage cheese fritters or "Pakoras" are a Saturday treat in my house. This is a guilty pleasure. This recipe is very simple and calls for a few ingredients.  Once done, they taste amazingly good.

Preparation Time: 10 minutes
Cooking Time:  20 minutes

Ingredients:

1	12 oz. Package	Cottage Cheese
1	Medium	Onion, diced finely
1	Tsp	Cumin Powder
		Salt to taste
1	Small	Jalapeno, seeded & finely chopped
2	Tsp	Cilantro, chopped
1/2	Cup	Flour, white
2	Tbsp	Cornstarch
		Oil for deep frying

Directions:

1. Empty the cottage cheese into a medium bowl. 
2. Using a hand blender, blend the cottage cheese so it is smooth.
3. Add onion, salt, cilantro, chili and cumin powder.
4. Heat the oil in a fryer on medium heat.
5. Spoon the mixture in a frying pan. Care should be taken at all times not to scald yourself.
6. Deep fry until golden brown. 
7. Serve hot with your choice of sauce.

date sauce

green chutney

Enjoy with different sauces.

You may also like vegetable pakoras. Try my recipes for Onion Pakora and/or Vegetable Pakora.

Nutrition Facts are for Entire Recipe.

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This Week's Healthy Tip

The Health Benefits of Cottage Cheese 

From xomba.com 

Cottage cheese was originally made in small cottages as a way to use leftover milk. In addition to being versatile, cottage cheese can be a nutritious addition to almost any diet. 

It’s Low in Calories and Fat

Even four percent milk fat cottage cheese is low in calories with about 120 calories per serving, but you can also buy low fat and fat-free versions which only have around eighty calories. Standard cottage cheese has anywhere from four to six grams of fat, while the fat-free is completely free of fat, although fat-free may have added starches to compensate. Because cottage cheese is filling, a single serving of this low calorie food can be quite satisfying.

It’s High in Protein

A single serving of cottage cheese has up to fifteen grams of protein, much of it in the form of casein, a slow digesting form of protein. Although not as high in protein as meat and poultry, it’s one of the best non-meat sources of protein around. The high protein content of cottage cheese and its high casein content make it a high satiety food so it reduces hunger for longer periods of time.

It’s Low in Carbohydrates

Most cottage cheese is low in carbohydrates with carb contents ranging from three grams to six grams. The low fat versions are often higher in carbs since they have added starches.

It’s High in Bone-Building Calcium

Calcium is important not only for building strong bones, but also for maintaining normal blood pressure. With around seventy grams per serving, cottage cheese can go a long ways towards meeting the daily calcium quota.

Don’t forget about the versatility of cottage cheese. It can be used as a healthy, low fat substitute for other higher fat soft cheeses. When pureed in a blender, it can be a base for a heart healthy, but tasty dip. Simply sprinkle in some herbs and spices to add flavor. It makes a refreshing warm weather side dish or dessert when served with fruit. Use it instead of sour cream on baked potatoes or as a substitute for ricotta cheese in lasagna. Mix it with yogurt or puree it into a smoothie. It also tastes great as a side dish with just a little added seasoning. You’ll find lots of other exciting ways to use this healthy, versatile food. Enjoy the health benefits of eating cottage cheese!

The Best Onion Dip

This onion dip is a huge hit at every party!  There is never any left in the bowl.  It's great to bring to picnics and barbecues.  The guests will ask you how you made it!

Ingredients:

2	Large	"Sweet" Onions
4	TBsp	Butter
4	TBsp	Olive Oil
1/4	Tsp	Cayenne
1	Tsp	Salt
4	Ounces	Cream Cheese, room temp
1/2	Cup	Sour Cream
1/8	Cup	Silken Tofu (substitute: mayonnaise)

How To Prepare: 

1. Cut the onions into quarters.
2. Melt the butter and oil in a pan.
3. Add the onions and cayenne, salt and even some pepper.  
4. Saute over low heat for as long as you can.  The smell as they cook is AMAZING!  
5. Take them off the stove to cool a bit.  
6. In the meantime, put the cream cheese, sour cream and mayo in the mixer.  Feel free to add more mayo if you like.  
7. Process til smooth.  
8. Add onion mixture.  
9. Blend.  
10. Best if refrigerated for at least an hour.  Serve it with kettle cooked chips. 
11. Easy to double or triple. 
12. The best onion dip!  Enjoy!!!

Nutrition Facts are for Entire Recipe.

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This Week's Healthy Tip

The Health Benefits of Onions

From Juicing-For-Health.com:

Anemia:  The high content of iron in onion makes it beneficial for the treatment of anemia.

Anti-coagulant:  Just by eating half a medium raw onion daily can significantly lower cholesterol and help prevent heart attacks.

Anti-inflammatory:  The anti-inflammatory agents in onion are useful in reducing the symptoms of inflammatory conditions such as arthritis and gout.

Anti-septic:  Fights infection bacteria, including E.coli and salmonella, and is effective against tuberculosis and infections of the urinary tract, such as cystitis.

Blood pressure:  Whether you eat it raw or cooked, onions help to lower blood pressure naturally.  It also thins the blood, dissolve blood clots and clear the blood of unhealthy fats.

Cholesterol:  Eating half a medium raw onion daily significantly helps to correct thrombosis, lower the LDL cholesterol and prevents heart attacks.

Colon cancer, prevention:  Fructo-oligosaccharides in onions stimulate the growth of good bacteria in the colon and help reduce the risk of tumors developing in the colon.

Constipation and flatulence:  Add plenty onion in your cooking to help relieve chronic constipation and flatulence.

Diabetes:  Chromium in onion helps diabetics' cells respond appropriately to bringing down the insulin level and improve glucose tolerance.

Diuretic and blood cleansing:  Help counter fluid retention, urinary gravel, arthritis and gout.

Ear disorder:  In some culture, cotton wool is dipped into onion juice and put into the ear to stop ringing in the ear.

Hair loss:  A study has shown that applying onion juice on scalp twice a week for 2 months will cause hair regrowth. Definitely cost much less that those hair tonic.

Immune booster:  The pungency increases blood circulation and causes sweating.  Useful in cold weather to ward off infection, reduce fever and sweat out colds and flu.

Osteoporosis:  A compound has recently been identified in onions that prevents the activities of breaking down bone. Especially beneficial for women who are at risk for osteoporosis as they go through menopause.

Respiratory:  Mix equal amounts of onion juice and honey and take 3-4 teaspoons of this mixture daily.  It helps liquefy mucus and prevents its further formation.  It is also one of the best preventive potion against common cold.

Muthia- Spinach Rolls

Photo of Steamed & Tempered Rolls courtesy of iFood.tv

This is a typical Gujarati dish which is very popular and healthy. It is a Muthia dish (rolls made with a fist-shaped dent) and is a very versatile and quick dish. The best part of it is that I can use any leftover fresh or cooked vegetables and cooked rice that I have in my kitchen.  Muthia or rolls can be deep-fried, shallow-fried in a pan, or, for a healthier alternative, steamed.

Cooking Difficulty Level: Medium
Recipe Type: Jain without Garlic Paste
                     Vegan without Yogurt
                     Gluten-Free substitute Whole Wheat Flour
                     with Rice Flour
Serves: 10-12 Rolls

Spring rolls/muthia

shallow frying

Ingredients:

1	Package	Baby Spinach Leaves, chopped, washed & drained
3-4	TBsp	Whole Wheat Flour (coarse is okay)
2-3	TBsp	Besan or Chickpea Flour
2	Tsp	Ginger Paste
2	Tsp	Green Chili Paste
1	Tsp	Garlic Paste, optional (none for Jain recipe)
1	Tsp	Salt
1	Tsp	Red Chili Powder
1	Tsp	Cumin Powder
1	Tsp	Coriander Powder
1/4	Tsp	Turmeric
1	Tsp	Sugar
2	TBsp	Plain Yogurt (1Tsp lemon juice for Vegan)
2	TBsp	Oil
2	TBsp	Ground Flax Seed

How to Prepare: 

1. Mix flour and all of the spices and oil very well.
2. Then fold the Spinach into the flour mixture and make a dough. Add yogurt as needed.  Take care that the dough does not get too soft.
3. Sometimes if the spinach is too wet, you can add a little flour. Try to make sure that the spinach is properly drained.
4. Grease hands and make rolls out of the dough in equal parts of 10-12.
5. On medium heat, pour oil into a shallow pan.  Fry spinach rolls/muthia for 5-7 minutes.
6. Slowly fry rolls, flipping them over as they cook. They will change color.
7. Serve with green chutneys and ketchup.
8. These rolls can also be steamed in a steamer. 
9. They can also be tempered with 1-2 teaspoons of hot oil in a pan with sesame seeds, mustard seeds, curry leaves and seeded jalapeño peppers, and finally garnished with tempered oil.
10. Enjoy!

Serving Size: 2 Rolls

Fresh & Mild Tomato Salsa

This salsa comes from an old recipe called "Tom's Tacos." You can make this any time when you want a fresh, slightly spicy, slightly sweet tomato salsa.

Cooking Preparation Time: 15 Minutes
Cooking Difficulty Level: Easy
Recipe Type: Vegetarian

Ingredients: 

1	Can	Stewed Tomatoes
1	Tsp	Sugar
3/4	Tsp	Oregano
1/4	Tsp	Salt
1/8	Tsp	pepper
1/4	Tsp	Hot Sauce
1/4	Cup	Green Pepper
1/4	Cup	Chopped Onion

How to Prepare:

1. Put all ingredients into a Cuisinart.
2. Mix until blended.
3. Refrigerate for coolness or eat right away!

Pani Puri - Gol Gappa

Pani Puri with Potatoes, Mung Beans, Chickpeas and Date Sauce

I grew up in India. The thing I miss most are the tasty bites of food from the street vendors which are famously called "chaat."  Here, I've had the chance to eat seven course meals many times. I've been to fancy Italian Restaurants and have savored the food of many different ethnicities.  But still today my taste for chaat remains the same. I have inherited this from my mother and I think I will pass it on to my daughter, too.

At the top of the list is Pani Puri or famously known as Gol Goppa.  It is medley of sweet tastes with little sour touch with spices which tantalize the taste buds.  Chaat is pushcart food which is very likely originated in Northern India.

Cooking Preparation Time: 45 Minutes
Cooking Level: Easy   
Recipe Type: Vegan
Serves: 6            

Ingredients:

2    Medium Potatoes, boiled and smashed Red Chickpeas, soaked and boiled with salt 1    Cup Sprouted Mung Beans 2    Tsp Fresh Ginger Paste 2    Tsp Fresh Green Chili Paste 2    Cups Fresh Mint Leaves, washed and plucked Fresh Cilantro Salt to Taste Pepper to Taste 1    Tsp Black Salt or Kala Namak 2    TBsp Sugar 2    TBsp Fresh Lemon Juice Tamarind & Date Sauce (Recipe on Blog) Roast & Grind in Coffee Mill: 2    Tsp Cumin Seeds 2    Cloves 2    Cinnamon Sticks 2    Tsp Fennel Seeds, roasted

How to Prepare:

1. Boil two potatoes and mash them.
2. Season with salt, pepper, red chili and cilantro. Set aside.
3. One cup of mung bean sprouts that has been boiled with salt.
4. One cup red chickpeas boiled with salt. (optional)
5. Pani means "water with spices" which is the main taste. To make pani for pani puri: blend fresh mint with green chili, ginger paste, sugar, lemon juice, black salt, 2 tsp of grounded powder of cumin seeds and regular table salt.  Set aside. Refrigerate for couple of hours.
6. Microwave puris for 30-40 seconds.
7. Crack open puris and fill with mung beans, potatoes and red chickpeas.
8. Dip stuffed puris into water and eat it right away otherwise it will get soggy.
9. Yum! Delicious!

Pani Puri or Gol Gappa

Chaat is a Hindi word for delicacy or possibly pakrit for devouring with relish whatever it is it is always fun to eat with friends.