Butternut Squash Soup

Fresh Butternut Squash Soup

I strongly believe in using fresh and seasonal produce. Butternut squash is in season right now at tastes amazingly fresh. This is an easy and fun recipe. 

• Serves: Four
• Preparation time: 30 minutes
• cooking level is very easy
• Vegan and Gluten free

Ingredients:

• 1 Butternut Squash Peeled, Seeded, Chopped
• 1 Tart Green Apple, Chopped
• 1 Onion Chopped
• 1 Celery Rib Chopped
• 1 Carrot Chopped 
• 2 Tbsp of Olive Oil
• 1 Chopped Serrano Pepper
• 1 Small Piece of Ginger, Chopped
• 4 Cups of Water or Vegetable Broth
• Few Thyme leaves
• Pinch of Nutmeg 
• Pumpkin Seeds to Garnish
• Salt

Preparations:

1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don't have pumpkin seeds)

 Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.

Gluten Free Vegan Squash Spaghetti

 Vegan - Gluten Free Squash Spaghetti  

Summer is over and Autumn bring lots of vegetables. Our garden and super markets overflow with varieties of squash. This fall i fell in love with cooking with squash. I have tried for the first time spaghetti squash. This squash is an oblong seed bearing variety of winter squash. The fruit can be ivory to orange in color. It has large seeds.

Prep time:25 minutes

cooking time: 10 minutes

Perfectly vegan and Gluten free pasta

Ingredients:

• 1 medium Spaghetti squash
• 1 small onion chopped
• 1 carrot chopped
• 1 rib celery chopped
• 2 tbsp red bell pepper chopped
• 2 tbsp green bell pepper chopped
• 2 tbsp chopped tomato
• 2 tbsp pesto sauce
• 2 tbsp oil
• Salt and pepper to taste
• Few pieces of caper

Ingredients

How to prepare:

1. Cut the squash into four pieces.

2. Take out seeds and membrane out of squash.

 Squash cut into four pieces

3. Bake the squash in oven for 20 minutes at the temperature of 200 degrees.
4. With the help of a fork scoop the spaghetti out. It comes out naturally in delicate ribbons.

 Baked squash comes out easily as ribbon

5. In a wok on a medium high heat add oil.
6. Add onions, bell peppers, carrots, celery, capers salt, pepper and pesto sauce.

Stir fry

7. Stir fry all the ingredients gently for 3-4 minutes.
8. Fold in the spaghetti with vegetables. Stir fry for 3-4 minutes more till it is properly mixed.

Squash Spaghetti

How to make Pav Bhaji

The Final Product: Delicious Pav Bhaji

Pav Bhaji is a famous street food all over Mumbai, India! If you have never had it, it is a mouth watering and tantalizing to your taste buds. The perfect end to a late night party ;) This dish is popular to young adults and kids alike. Each cook has their own variation to their Pav Bhaji reciepe, this one below is my favorite because it easy to cook and tastes amazing!

• Serves: 4
• Prepration time: 30 minutes
• Cooking level: Easy
• Want to make it Vegan? Replace Butter with Oil
• Want to make it Gluten Free? Just use GF Bread

Ingredients:

For Bhaji:

• 3 Medium boiled potatoes boiled and smashed
• 2 meduim chopped onion
• 2 Medium tomatoes crushed
• 1 and 1/2 cup Frozen Peas and Carrots smashed
• 1 Small green chilli
• 1 Small piece of ginger
• 2 Cloves of garlic
• 1/4 tsp of salt
• 1/2 tsp of Badshah Pav Bhajji masala
• 1/2 Cup of tomato sauce
• 2 tbsp oil or butter

For Breads:

• Stick of butter softened
• 1 tsp pav bhajii masla
• Chopped cilantro to garnish
• Lemon wedges

Time to Cook! How to prepare:

1. Chop Chop Chop!
In a handy chopper chop the onion, garlic, ginger and green chili. Take it out in a bowl. Set aside. Chop the tomatoes place in a bowl. Set aside.
Boil and smash the peas and carrots. Set aside.

2. In a wok or big pan on medium heat add butter. Add onion, garlic, ginger and chili. Sauté them. Soon onions will be translucent.

3. Add tomatoes and stir fry them till it cooks and changes the color.

4. Now add salt and Pav Bhajii masala and mix it properly.


5. Add boiled peas, carrots and potatoes. You may need to add 1/2 cup of water at this time.

6. Simmer for 3 minutes and add tomato sauce.

7. Simmer for 5-7 minutes and cover on low heat.

Bhajii should not be watery or dry so keep heating until the Pav Bhaji consistency is preferable to you.

8. The "Pav" in Pav Bhaji means bread on a skillet medium heat, add butter, add masla and roast the bread on both sides. Add cilantro for added flavor.

Let me know how your Pav Bhaji turned out in the comments!

Serve with a slice of lime for an extra zest!

Oven Baked Cauliflower

Usually I make cauliflower with little oil and curry powder. But, recently I made with little effort using oil and spices and roast it in the oven.  It turned out delicious and yummy!

Preparation Time:10 minutes

Cooking Level: Very Easy

RECIPE TYPES:

AO = Anti-Oxidant
DF = Dairy Free
GF = Gluten Free
HF = High Fiber
LS = Low Sugar
V = Vegan

 Ingredients:
Cauliflower washed and cut length wise
Salt to taste
Black pepper
Thyme fresh or dried
Basil leaves fresh or dried
1tsp of giardiniera marinated pepper mix mild flavor(optional).

How to prepare:

1. Wash and cut cauliflower lengthwise as in picture.

2.In a mixing bowl. Add cut cauliflower, spray olive oil, add
   salt, pepper, thyme and basil.

3.As shown in picture spread it on cooking sheet notice how it is full flower like mini trees.

4.Roast on 400 degrees for say 15-20 minutes till it is shrunk in size. See in picture mini trees look little small.

4. Take it out in a bowl. Mix with giardiniera this is totally optional or to taste.

Enjoy! This the best way to get your one of the five servings of veggies!
Try it with fresh healthy Broccoli as well.

Aloo Batata/ Potato Wada

Potato Wada

Potato Wada is the fried potato dumplings. It is one of the yummy snacks enjoyed with ketchup or pickle on holidays in Gujarat, India. When I moved to USA in 1970s' Italian, Mexican, American, pizza were all new to me and I used to make these wada it home for my family.

DF = Dairy Free GF = Gluten Free V= Vegan

Preparation time: 10 Minutes

Peeled and mashed potatoes

Cooking time: 25 Minutes
Cooking level:  Easy

Ingredients for Potato
5 medium Idaho potatoes
Salt to taste
1 tsp of grated ginger
 2 tsp of grated garlic
1 tsp of cumin powder
2 tsp of lemon juice
1 tsp of green chilli paste

Ingredients for Tampering

Ready to fry wada

2 tbsp of oil
2 tsp of mate pa beans/ Urad dal
Finely chopped full curry leaves
1/2cup of chopped cilantro
Garlic
1/4 tsp of turmeric powder

Ingredients for Batter
8 tbsp of besan or chick pea flour
(sifted)
1 tsp of red chili powder
salt to taste
1/4 tsp of turmeric
Pinch of baking soda
water to make batter
1 and 1/2 cup of oil for deep frying

Preparation
1. Boil the potatoes and mash without any lumps in order to make smooth dough balls.

Batter for Wada

Deep frying potato wada

2. Add ginger, cumin powder, lemon juice, salt, green chilli to the mashed potatoes
3. In a small pan,  add 2 tbsp of oil on medium heat,  add mate pa beans/ urad dal until it turns golden brown
4. add garlic, cilantro, finely chopped curry leaves
5. add the tamper to the mashed potatoes
6. mix the tamper and mashed potatoes and make 20-25 medium size balls as shown in the picture above
 7. For the batter, In a mixing bowl add chickpea flour, red chili powder, salt, baking soda, turmeric and water so that the it makes a correct consistency which is neither  thick or watery. 
8. In a frying pan, add oil and heat it for deep frying. Add the potato balls/wada into the batter and deep fry the dumplings.
9. Turn the dumplings in order to cook it evenly
10. Place them on the paper towel in order to absorb the extra oil
11. Serve with your favorite cilantro, Mint, Tamarind, or ketchup.


Tips:

Dry mango powder/ amchur powder can be substituted for lemon juice

Sweet Potato Fries

Sweet Potato is one of the best sources of beta carotene in a form of vitamin A. It is very low in calories. There is no saturated fat or cholesterol making it an ideal diet food. Sweet potato has Vitamin C, B6, Manganese, Copper, Potassium, Iron, Calcium, and Fiber.

AO = Antioxidan tDF = Dairy Free GF = Gluten Free HF = High Fiber LS = Low Sugar V= Vegan

Cooking Level: Easy

Preparation Time: 20 Minutes

Baking Time: 20-30 Minutes

Ingredients:

Sweet Potatoes

Crushed Garlic

Salt to taste

Fresh Parsley

Oil Spray

Preparation:

1. Wash and cut the sweet potatoes in Julienne style.

2. Spread it all the over the baking sheet

3. Preheat the oven at 200 degrees

4. Spray with cooking oil spray

5. let it bake for 20-30 minutes until they turn crispy

6. Sprinkle with salt, crushed garlic and parsley. 

I would like to thank Mayank for passing this recipe to me and his consent to post it on my blog.  Please try this recipe before you crave for french fries or pick a bag of chips. Please feel free to give your valuable comments and suggestions on this recipe. 

Mexican Enchiladas

Enchiladas are all time favorite!! Easy to make and healthy it can be. To make fun try to involve kids and family member too. I am pretty sure they will enjoy making it . Enchilada filling and sauce varies from recipe to recipes. Here is quick recipe.

Recipe type: AO = Antioxidant DF = Dairy Free GF = Gluten Free HF = High Fiber HP = High Protein, LS = Low Sugar, V= Vegan

Cooking level : Very easy

Cooking time: 10 minutes

Assemble time: 10 minutes

Ingredients

8-10 corn tortillas

2 tbsp of canola oil

Taco seasoning 1.5 oz (As per your taste)

One can 15 oz black beans

One small zucchini diced

One small onion diced

One small yellow squash

Few tofu small pieces

Red and Green bell pepper

Small amount of corn kernels

Tomato sauce 8 oz

1 and 1/2 cup of water

Enchilada sauce mix 1.5 oz

1 cup shredded cheddar jack cheese

Any vegetables  

One Can black beans

Black Olives and  Spring onions for garnishing

 To assemble
1. For Enchilada sauce: In a medium pan,  add water with tomato sauce and according to your taste add enchilada mix seasoning. Bring to a boil.Let it simmer for 5-7 minutes on a medium high heat. Set aside.
2. For filling:  In another pan or microwave safe bowl. Add black beans rinsed and drained , add green and red bell pepper, corn,  zucchini,  squash. Per your choice you may add more vegetables.  Add taco seasoning per your taste and cook on medium heat  for 3-4 minutes and mix it well. Set aside



3. In a skillet on a medium heat, apply oil on both sides of tortilla to make it soft so it doesn't crumble when you roll it. Please do not deep fry the tortilla.

4. Fill the mixture of enchilada  filling in the middle of tortilla and roll it as shown in the picture.

5. Pour the enchilada sauce over the tortilla enough to cover the edges of the tortilla.

6. Sprinkle with shredded  cheddar cheese, black olives, Spring onions.

7. Microwave the tortilla with its filling and sauce for 1-2 minutes.

8. Serve it with guacamole, salsa,  lettuce, and tomatoes. http://www.thevegfusion.com/2009/05/salsa-mexican.html

Please try to make it at home and feel free to give your valuable suggestions and comments.

Enjoy!!

Kansar: Traditional Gujarati Sweet Dish

KANSAR: Traditional Gujarati Sweet Dish 

Dr. OZ  has very good ideas about healthy lifestyles from all over the world. Often his discussions take me back to my roots. I was watching his show and the topic was "Cracked Wheat for Anti-aging."

 Our ancestors' knew all about the food with high nutrition value which includes cracked wheat.  Here is the good old traditional sweet dish using cracked wheat which is made on any auspicious day such as wedding, festivals like Diwali.
Kansar is believed to bring  good Luck!!

Preparation time: 5 minutes
Cooking time: 15 minutes
Cooking level:  easy

Ingredients
3/4 cup Cracked Wheat or Wheat Germ
1/4 cup Whole Wheat flour
4  Cups water
3 tbsp Jaggery or Molasses or Agave Nectar or brown sugar
2 tsp White fine sugar in powder form for sprinkling
3 tbsp Ghee or Unsalted butter

For vegan and Jain  may use canola oil.

Preparation
1.Mix cracked wheat and wheat flour.
2. Add 1tbsp of ghee or clear butter or oil for vegan in the flour.
3. In a medium sauce pan, boil the water add jaggery or molasses or agave nectar for sugar free recipe
4.Add crack wheat with flour mixture in boiling water.
5. Mix well and cook for 15 minutes on a low heat.
6.Check for water is absorbed completely.
7. Take it out in a plate sprinkle with ghee/oil and powdered sugar.
Enjoy!!

Kadai Tofu/Paneer

During my recent  trip to New Zealand. I found  Indian restaurants' spread all over the town. Me and my  husband  love to eat at Indian restaurants wherever we go. Needless to say I often end up in Indian restaurant as first choice. I found one panner dish in the restaurant that was amazing- Kadai Paneer.
Often at home, I try to cook healthy as much as possible. So at home I make the vegan recipe substituting tofu for paneer. .

Cooking level : Medium
Preparation time 10 minutes
Cook time 10 minutes
Serves: 3-4

AO = AntioxidantDF = Dairy FreeGF = Gluten FreeHF = High FiberHP = High ProteinJ = JainLS = Low SugarV= Vegan

Ingredients:
One pack extra firm tofu or regular panner
2 tbsp whole dried coriander seeds
2-3 whole red chilis to taste optional for spiciness
1/4 tsp turmeric powder
Red,Green and Yellow bell peppers cored and cubed
2 tbsp oil
4 cloves of garlic for( Jain may omit garlic)
1 tsp ginger paste (Jain may omit ginger)
2 tbsp of tomato sauce (canned or regular)
salt to taste
You may use chili garlic sauce for more spiciness instead of coriander seeds and red chillis.

How to make:
Freeze tofu over night. When ready to cook thaw  tofu and drain excess water. Slice it into cubes set aside.
For Paneer slice into cubes.Ready to use cubes are also available in the grocery store.
Spray oil of your choice on paneer/tofu.
In toaster or oven bake it for 10-15 minutes on 200 degrees.
Grind red chilies and coriander seeds into coarse powder.
On a medium high heat, heat 2tbsp of  oil in a wok
Add garlic and ginger paste, bell peppers, salt, and coarse coriander powder saute it for 3-4 minutes.
Add Tofu /paneer cubes
Mix with wooden or plastic spatula. So, that tofu or panner cubes are intact
Add tomato sauce and cook it  for few minutes on a low/medium heat.
Serve with your favorite roti, rice or pita bread.
Enjoy!

Raw Green Tomatoes Subji or Pickle

Autumn is Here!!  My vegetable garden is almost done for the season:(
If you are left with plenty of raw green tomatoes or If you love green tomatoes!! Here is the recipe with raw green tomatoes.

Cooking Level: Very easy
Preparation Time: Five minutes

Green Tomatoes 

Cooking Time: Ten minutes

Ingredients:

4 medium size raw green tomatoes
1 Tsp of Sesame seeds
1/2 tsp Mustard seeds
1/4 tsp Cayenne pepper
1 tsp Brown sugar or Jaggery/Molasses
1/4 tsp Turmeric
1 tsp each Coriander & Cumin powder 
1 tsp oil

Salt to taste

Preparation:

1. Microwave diced tomatoes in microwave oven for 3-4 minutes. Set aside.
2. In a small saucepan, heat the oil on a medium high heat.
3. Add mustard and sesame seeds. Add jaggery/molasses or brown sugar and stir until sugar turns brown in color.
4. Add salt ,coriander, cumin powder, turmeric, cayenne pepper and tomatoes.
5. Cook for 4-5 minutes till it mixes well.
6. You can note that it will change color to golden yellow.and now its ready to serve. Tomato subji can be stored as pickle for a week in a  refrigerator.    Also, you can make green tomatoes Enchilada sauce aka Verde sauce. Salsa or  fried tomatoes. Enjoy!!

 Did you know!!  green tomatoes are Very low in saturated fat,  No cholesterol,  High in dietary fiber,  High in iron,  High in manganese,  High in magnesium, High in niacin, Very high in pantothenic acid, High in phosphorus, Very high in potassium,  High in thiamin, Very high in vitamin A, High in vitamin B6, Very high in vitamin C. 

Stuffed Okra

Okra is widely available all over the world. There are numerous ways one can make okra subji. One of my favorite ways is stuffed okra with a special blend of spices and ground peanuts. Okra lovers will definitely enjoy this recipe. It takes a little bit of time but it is well worth it.

Recipe Type: Jain, Vegan, Gluten Free and full of vitamins and anti-oxidants.
Cooking Time:  35 minutes
Difficulty Level: Easy to make if you cook regularly.

2 lbs. Okra, washed and dried with a paper towel.  Cut both ends off and make a slit in the middle.

Ingredients:

2	Lbs.	Okra
		Salt to taste
1/4	Tsp	Red Chili Powder
1/4	Tsp	Turmeric
2	TBsp	Cumin and coriander powder, little more than usual
3	TBsp	Ground Peanut Powder
1	Tsp	Fresh Grated Ginger
1	Tsp	Fresh Grated Green Chili
1	TBsp	Besan or Chick Pea Flour
2	TBsp	Coconut flakes, optional to garnish
		Chopped Cilantro to garnish
3	TBsp	Oil

How to Prepare:

1. Mix all the spices and fill in the slit of okra. Set aside.
2. On medium heat in a wok add oil.
3. Add stuffed okra and let it sizzle. Use wooden spatula to stir occasionally.
4. Mix it gently covering oil.  Let it sizzle for 5 minutes.
5. Transfer it to a glass pan or corning ware. Cover with saran wrap.
6. Microwave it for 3-4 minutes. Check that okra is tender and done.
7. If it is not done, microwave again for 2-3 minutes.
8. Garnish with cilantro and coconut flakes.
9. Serve with warm roti.
10. Enjoy!!!

Serving Size is 1/10 of Recipe.

Let me know what you think by leaving a comment!

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"The Indian Slow Cooker" Cookbook!

Beet Salad

Beet Salad

This is one of the most natural recipes for health.  There is no cooking required.  At first I thought, "How it will taste?" I was amazed to find that it was highly refreshing, crunchy, nutty and tasty.  I am sure health fanatics will love it.  I have adopted this recipe from the Isha Yoga Foundation where I attended a five day seminar.

Ingredients:

1    Beet, grated 1/2 Green Bell Pepper, finely chopped 1/2 Cup Raw Peanuts, soaked for 2 hours Small Ginger, grated 1/2 Small Fresh or Frozen Coconut, Grated 1    Tsp Lemon Juice Salt to taste Pepper to taste Few Pieces Jalapeño, finely chopped Fresh Cilantro, chopped

How to Prepare:

1. Mix all of the ingredients together well. 
2. I would add salt at the time of serving so it does not get watery.

Yummy and healthy!

Fruit Cup for the Spring

Fruit cup

This is a great recipe for any season.  It is versatile with many fruits. Here, I've used mostly pears, apples and cherries.

Cooking Preparation Time: 30 Minutes                          
Cooking Assembly Time: 10 Minutes        
Serves: 12
Recipe Type: Vegan

Ingredients:

6		Peeled & Sliced Fresh Pears or Apples
1/2	Cup	Pitted Fresh or Dried Cherries
1	TBsp	Lemon Juice
2	Tsp	Vanilla Extract
1/2	Cup	Packed Brown Sugar
1	TBsp	Cornstarch
1/2	Tsp	Ground Cinnamon

Toppings:

1/3	Cup	Toasted Chopped Pecans
1/2	Tsp	Ground Cinnamon
1/4	Tsp	Ground Nutmeg
1/4	Cup	Butter
3/4	Cup	Old Fashioned Oats
1/2	Cup	Brown Sugar
1/3	Cup	Flour

How to Prepare:

1. Combine apples or pears, cherries and lemon juice in a mixing bowl. 
2. Set aside so it won't go black.
3. In a different bowl, combine vanilla, brown sugar, cornstarch and cinnamon.
4. Gently mix pears or apples with the cornstarch mixture. 
5. Let it sit for an hour or two.
6. Refrigerate.
7. For the Topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. 
8. Add butter.
9. Mix it well and set aside.
10. After refrigeration, place apple or pear mixture in a small 9 inch baking dish.
11. Garnish with oat topping mixture.
12. Bake at 350 degrees for 30-40 minutes. 
13. When it starts to bubble or turn golden brown, it is ready to eat.

I enjoy my fruits with dash of sweetness, warm and healthy.  Vanilla ice cream is best with the warm fruit.  Oberweis Vanilla Ice Cream is my favorite.

Fruit cup

Nutrition Facts based on original recipe.

Substitutions will cause values to change.

Mutter Methi Malai - Peas with Fenugreek Leaves

Methi Mutter Malai

This is a very simple, no-fuss recipe with touch of elegance. It is very quick and healthy. It is also very versatile with many ingredients that can be easily substituted and it still remains very tasty. The goodness of the leaves and peas served in this way will be delightful to everyone in your party.

Cooking Time: 25 minutes
Serves: 4
Recipe Type: Vegan (omit milk for water & butter for oil)
                      Jain (omit garlic, ginger and onion)

Fresh Methi & Frozen Peas

Ingredients:

1	Cup	Frozen Thawed Peas
1	Cup	Frozen Thawed Fenugreek Leaves
1	Cup	Fresh Fenugreek/Spinach Leaves
1/2	Cup	Chopped Onion (optional)
2	Cloves	Garlic (optional)
		Salt to taste
1	Tsp	Green Chili (optional)
1	Tsp	Ginger Paste
1	Tsp	Cornstarch
2	Cup	Milk/Water
3	TBsp	Butter/Oil
1	Tsp	Coriander Powder
1	Tsp	Fennel Seed Powder
1/4	Tsp	Nutmeg Powder
1/4	Tsp	White Pepper
1/2	Cup	Cashews

Or:

Instead of taking the time to blend all of the spices, you can cook this dish faster by using Suhana, Rasoi, a ready-made package mix. All of the spice packages vary in taste. You may like one particular brand over another. I have tried the Suhana name brand package and I thought it was little sweet for me.  Some ready-made packages are spicy so I add only a spoonful and add the rest of the spices on my own. The advantage to making it this way is that it is very quick and it gives the dish a very unique taste.

How to Prepare:

1. For Gravy, soak the cashews in a 1/2 cup milk or water for at least an hour. 
2. Blend it very well.  
3. Add ginger, garlic, onion and spices (omit ginger, garlic, onion & fennel seeds for Jain recipe)
4. In a medium sauce pan, heat the butter (oil for vegan) and add the gravy. 
5. Let it cook for about 5 minutes.
6. Gravy will start to change color.
7. Mix 1 tsp of corn starch with milk/water on the side.
8. Add peas, fenugreek leaves and fresh leaves if you have them. 
9. Let it cook for 2 minutes.
10. Add remaining milk with corn starch. 
11. Stir continuously.
12. Cover and let it cook for 6-7 minutes on low heat.
13. You will notice that the gravy is thick and when the peas and leaves are cooked it changes color.
14. Serve it wit Naan or roti.  
15. It also complements rice dishes. 
16. Garnish with cream.
17. Green peas can be easily substituted with paneer.
18. Mushrooms or baby corn also taste great in this gravy.

Nutrition Facts based on original recipe.  

Jain or Vegan versions and substitutions will cause values to change.