Pearl Millet(Jowar) Vegetable Stew.And the winners...

Contrary to the dull,bone-chilling and lifeless weather outside, this heartwarming invigorating stew is just what one needs to drive the winter blues away.



Pearl Millet is another hearty whole grains like barley or farro,that is ideal for making wholesome stews that is all-vegan.To get the best of the flavor,the stew needs to be cooked at low heat and vegetables should be added when millet is almost tender,so the vegetables still retain there crunchiness and color.
Recipe: Pearl Millet(Jowar) Vegetable Stew
Serves 2-3
Ingredients
1 cup Pearl Millet
1 large onion,finely chopped
1 plum tomato,finely chopped
1/2 pound of fresh or frozen vegetables,chopped(Carrots,peppers,broccoli and others of choice)
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
1/2 teaspoon hot chili powder or cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
Fresh herbs for garnish(Parsley,cilantro or baby fenugreek/methi)

Method
Rinse Pearl Millet in cold water and set aside.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes ,turmeric and chili powder.Add the Millet,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 40-45 minutes until slightly tender to touch,then add the chopped mushrooms and simmer another 10-15 minutes on low heat vegetables and millet are tender.Serve warm with some fried onions.
You can also use a slow cooker and cook for 2-3 hours or a pressure cooker takes about 25-30 minutes on medium-low heat.Be sure to add vegetables when the millet is almost tender.


The recipe is my entry for this weeks' Weekend Herb Blogging #266,hosted by Cinzia from Cindystar

Dr.Axe's Real Food Diet Cookbook Giveaway

The winners have been chosen:

1.Jennifurla
2.Zanjabil
3.RARA - AVIS

Congratulations !! Please contact me(at YasmeenHealthnut@gmail.com) in next 7 days to receive your free copy.

Garden Fresh Vegetable Rotini Salad

Considering this was the first year of home gardening,with limited space and brief abandonment during the vacation,it was a pretty good harvest over all.Herbs like cilantro and mint for some reason did not thrive,but thyme and fenugreek were in abundance.Carrots,kale,lettuce,okra,peppers and tomatoes turned out to be a great start for a beginner gardener like me.

Wish I had the right tool to dig out the carrots,it seemed forever to dig deep enough to get the them out whole.Since these were organic the size was smaller and taster was less sweeter.If you have noticed,these were also unique in its shades of color,from light orange to dark purple(I could not get the picture of that deep purple one though).A Pasta Salad suites best with such garden fresh vegetables,juicy and nutritious with no cooking required except for the pasta.

The pasta salad is my entry for Presto Pasta nights,hosted this week by Claudia of Honey from a Rock

Recipe :Garden fresh Vegetable Rotini Salad
Serves 2-3
Ingredients
1/2 pound Whole grain Rotini pasta.
2 medium carrots,cut in long thin strips
1 cup tender salad greens(I used baby kale,carrot greens)
1 cup cherry tomatoes,halved
1 big clove garlic,minced
3-4 small sweet peppers,seeded and thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoon apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped

Method
Cook the pasta until al-dente(not soft but with a bite to it) as per the package directions.Drain and cool.Transfer in a large salad bowl.
Make the dressing by whisking the oil with vinegar,salt,pepper and parsley.Pour over the pasta,toss in rest of the vegetables and combine well.Serve immediately or could be keep an hour to let the flavors fuse.



Make no mistake,the succulent garden fresh okra stir fry does not go with pasta,its a perfect complement with flat bread or brown rice.Find the recipe of Okra stir fry here.

An important note about the Health Nut Challenge,I am unable to continue it due to time constraints.But I promise to post the round up of Tropical temptations as soon as I can squeeze in time to work on it.

Traditional British Puddings(Carrot-Ginger Sponge and Savory Mushroom)

Looks sensational isn't,but does it taste as good?proof is in the pudding,you have to try and taste to believe it.Unlike any other pudding , I had a different approach with these,with new ingredients and slow steaming instead of baking.

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.


A universally favored dessert with deliciously puzzling varieties,puddings are hard to miss on a dessert menu.The food timeline study reveals, pudding as a British invention, and a certain characteristic dish of British cuisine.The traditional British pudding is commonly steamed not baked,type 1 has any kind of red meat filling or fruit with pastry crust and type 2 is sponge type includes eggs and other flavoring like the dried fruit.Both the types have one essential ingredient,the suet(the white fat of sheep or cattle),that known to make the pudding really soft and moist,not to mention high in fat calories.A vegan alternative that can closely imitate the animal fat ,is the one of the best fats from the tropics,virgin pressed coconut oil(learn about it in my post here ).I'm not sure if a British food critic would even consider these traditional, for not using the real suet,but since our nice hostess(Esther) of the challenge gave us the option,I went for it with no further thoughts.

Carrot-Ginger Sponge Pudding(using suet substitute)

Flavoring right was essential for the pudding.Carrots are the most common ingredient in my kitchen,always in stock.The fine shred carrots make the pudding moist nutritious.There is good balance of sweetness and spice in this pudding.Too much ginger can overpower the flavor of pudding ,be careful not to exceed the quantity in the recipe.For a bedazzling finish to other wise simple pudding,garnish with more carrots,simply shave a big carrot and caramelize in little bit of sugar.

Equipment required:
• 2 pint (1 liter) pudding bowl or steam-able containers to contain a similar amount they should be higher rather than wide and low.
• Steamer or large pan, ideally with a steaming stand, upturned plate or crumpled up piece of kitchen foil
• Mixing bowl
• Spoon
• Measuring cups or scales
• Foil or grease proof paper to cover the bowl
• String
Recipe: Carrot-Ginger Sponge Pudding(using suet substitute)
serves 3-4
Ingredients
100 grams/4 ounces) All-purpose flour
1 cup carrots,finely shred
2 tablespoon of Vegan suet substitute : Virgin pressed coconut oil[available in any well-stocked super store]
1/4 teaspoon fresh ginger,minced
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(40 grams/2 ounces) sugar or 2 tablespoon of other natural sweeteners(like Agave nectar or honey)
(2) large Organic eggs
(2 tablespoons) low fat or skimmed milk
Method
1. Sift flour, salt and baking powder into bowl.
2. Add sugar and suet substitute.
3. Mix to a soft batter with beaten eggs,carrots and milk
4. Turn into a buttered 1 liter/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.


Savory Mushroom pudding(using suet substitute)

This savory side of pudding was a totally new experience,I've only made sweet kinds before.The pastry is packed in chunky mushrooms and onions sauce and steamed to perfection in a ceramic bowl.The result is moist and flaky pastry,cutting down the middle,the oozing warm luscious sauce with hearty mushrooms is a real pleasing meal.

Recipe:Savory Mushroom pudding(using suet substitute)
Serves 3-4
Ingredients
For Pudding Crust
(100 grams/4 ounces) All-purpose flour
(150 grams/6 ounces) Whole wheat flour
(50 grams/2 ounces)suet substitute : Virgin pressed coconut oil
(a pinch) Salt and pepper
(210 milliliters/a little less than a cup) Water (or use skimmed milk)

For Mushroom Filling
6-8 medium button mushrooms,cleaned and quartered
1 medium onion,finely chopped
1 clove garlic,finely chopped
1 tablespoon all purpose flour
1/2 teaspoon salt
1 teaspoon spice mix of choice
2 teaspoon extra virgin olive oil



Method

Prepare the filling
Saute onions in oil until lightly browned,add the garlic and spices,saute another 2-3 minutes.Stir in the flour and roast for a minute.Add 1 cup of water and stir well until the sauce is smooth,cook for 1-2 minutes.Turn off the heat and mix in the mushrooms.Set the filling aside.

Prepare Pudding Crust
1. Mix the flour and suet substitute together.
2. Season the flour mixture with salt and pepper.
3. Add the water, a tablespoonful at a time, as you mix the ingredients together. Make up the pastry to firm an elastic dough that leaves the bowl clean. The liquid amounts are only an estimate and most recipes just say water to mix.
4. Don’t over handle the pastry or it will be too hard.
5. Reserve a quarter for the lid and roll out the rest and line a well-greased bowl.
6. At this point add your filling.. a couple of options are give below but have fun and go wild!
7. Roll the final piece of pastry out into a circle big enough to cover the top of the basin, dampen the edges and put in position on the pudding, pinching the edges together to seal.
8.Pour in the prepared mushroom mixture,cover the top with another piece of dough,seal well and cover with a double sheet of foil or parchment paper – pleated in the center to allow room for expansion while cooking. Secure with string, and place it in a steamer over boiling water.
9. Steam for up 1 to 2 hours, you may need to add more boiling water halfway through or possibly more often.
10.When done.Let cool for few minutes before getting it out.Loosen with knife and carefully flip on to a slightly hallow serving dish.Serve warm with some salad greens on side.


Find more Daring Puddings at the Daring Baker's blog roll.

Thanks to Esther for the extra ordinary challenge.

Low fat Vegetable Latkes With Cinnamon Apple Sauce

I love variety in breakfast,with time to spare and recipes in hand,why not make every breakfast an extraordinary one.On breakfast menu today are Latkes, traditionally prepared on Hanukkah,these are the crisp deep fried potato pancakes.I give them a low calorie make over without using eggs,frying in least amount of oil on stove-top or even better baking and casting the white potatoes with some vibrant vegetables to enhance the flavor and nutrition.

Recipe Low fat Eggless Vegetable Latkes
makes 18-20 small latkes
Ingredients
1 medium Sweet potato,peeled and grated
1 big carrot,peeled and grated
1 medium russet potato,peeled and grated
1 large zucchini,grated
1 tablespoon Onions,finely chopped or minced
2 tablespoon wheat flour
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
1 tablespoon(about 4 teaspoons) canola oil or cooking spray if baking

Method
Combine all the grated vegetable in a large mixing bowl.Add flour,season with salt and pepper and stir to distribute evenly.
Heat about about 2 teaspoon of oil in a large non-stick pan or cast iron pan over medium heat.Carefully place about a tablespoon of the vegetable mixture on the hot oil and flatten a little using a spatula.I fried 6-7 at a time in the large pan.Flip after 4-5 minutes until golden brown and repeat on other side.Strain any excess oil on a paper towel.Add about a teaspoon of oil for each batch of latkes.Finish making the latkes with rest of the mixture.Keep warm in oven.Serve with Fat-free sour cream and Cinnamon apple sauce on side.

Baked Latkes
Spoon the vegetable mixture on a lightly greased baking sheet and flatten them a little.Spray a little cooking spray over each of them and bake at 375 oven for 15-20 minutes until the top is crisp and golden brown on top.


To make Cinnamon Apple Sauce for 3-4 servings.
Peel, core and chop 4 Macintosh or Granny smith apples.Cook them with a cup of apple cider,1/2 teaspoon cinnamon and 1/4 teaspoon lemon zest until soft and mushy about 30 minutes.Puree for smoother sauce.

Health Nut Challenge 3:Healing Foods. Beet Greens and Vegetable Soup

"Healing is the act or process of curing or of restoring to health."
Why is good food diet recommended while recovering from a sickness, be it common cold or cancer? because good food heals,rejuvenates,comforts,helps the body regain its strength.

For the third Health Nut Challenge :

1.Cook with any one or more of the following or any other healing foods you know of.Create any meal course - Appetizer,Soup,salad,drink,main entree or dessert.Avoid any such cooking method as deep frying or over cooking that will kill the nutrients in the foods.And use only healthy cooking oils like Extra virgin olive oil,Virgin pressed coconut oil,canola oil or any vegetable oil.
* Acai berries ,goji berries ,blue berries ,Cranberries or any berries.
*Citrus fruits - Oranges,Lemons,Grape fruits etc.
* Apples
* Avocados
* Beets
* Broccoli
* Okra
* Cauliflower
* Mushrooms
* Dark Leafy Greens (Kale,Chard,Collards,Turnip greens,Mustard greens,Beet greens,radish greens,spinach and others)
* Beans,lentils and legumes[Red kidney beans,Soy beans etc]
* Tomatoes
* Whole grains(Barley,Oats,Brown rice,Buckwheat,Quinoa,Freekah or any other)
* Pomegranates
* Figs
* Turkey
* Salmon
* Sweet Potatoes
* Pumpkins and Squashes
* Carrots
* Almonds
* Flax seed
* Sesame Seeds
* Garlic
* Ginger
* Sprouts
* Chili peppers
* Turmeric

2.Write about the healing properties or the health benefits of the food.Also mention the source were you found the information about the food.

3.No limit to the number of entries.Link your post to this announcement page.Mail me the entries to YasmeenHealthnut@gmail.com by January 10 ,2010 with following details :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of the food(adjust to 300 pixels width)
**Your Location

Beet Greens and Vegetable Soup

For all the beets I eat the beet greens always have to be used.I like them in sambhar or just sauteed with other vegetables.Or a soup like this can be completely healing.

Recipe
Ingredients
1 cup chopped beet greens and stalks
2 cups chopped vegetables[Carrots,broccoli,beans or others]
1 teaspoon fresh ginger,minced
Sea Salt and pepper(freshly ground) as per your taste.
3 cups of water or vegetable broth or chicken broth

Method
In a pot with water or broth bring all the ingredients to a gentle boil,cook for 15-20 minutes until tender.Season with salt and pepper.Serve warm with crusty bread or crackers.

I'm recovering from a bad case of seasonal flu,that also kept me away from blogging for most of the week.Hope to post the round up of the Guilt free snacks by start of next week.So far so good,thanks for all your support and response to the Health Nut Challenges.

The previous Health nut Challenges :
* Well balanced 3 Course Meals
* Guilt-free Snacks

Kosambari,a raw vegetable salad(With Carrots,Cucumber and Lentils)

A summery salad with fresh veggies including cool cucumber,carrots and tender soaked moong lentils,Kosambari is a favorite side served along with rice,sambar among other tasty dishes in a full course Udupi meal. With minimum or no cooking required the salad\side is definitely a favorable dish for hot summers.

Recipe adapted from Ramya's Mane Adige
Ingredients
1 cup carrots,grated
1/2 cup Moong lentil,soaked (for 4-6 hrs or over night) or use full grown moong sprouts or any other tender sprouts(I used broccoli sprouts).
1 small cucumber,diced
1/2 cup coconut,fresh or dried
1 tablespoon cilantro,finely chopped
1-2 small green chillies,finely chopped(optional)

for dressing
2 teaspoon extra virgin olive oil or coconut oil [exclude the oil here if tempering the salad]
1/2 teaspoon black pepper,freshly ground
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt

optional for Tadka (tempering)
2 teaspoon vegetable oil or coconut oil
1/2 teaspoon mustard seeds
few curry leaves

3 leaves Romaine lettuce(optional)

Method
Mix all the ingredients in a large salad bowl.Whisk all the dressing ingredients in a small bowl and pour in the salad,toss to mix.The salad in the picture is not tempered to keep it as raw as possible, for more flavor temper the salad.Heat the oil and add the seeds and leaves,when seeds start to splutter.turn off the heat.let cool for a minute or 2 before mixing in the salad.Served on fresh lettuce leaves with rice and curry or sambar or rasam.

Kosambari is my entry for Lakshmi's RCI event,hosting Udupi and Mangalorean Cuisine this month is Sia of Monsoon Spice.

Soba Noodles Tofu Vegetable Stir Fry

Visible from my past posts,I'm experimenting a lot with Tofu these days in other words I'm going tofu crazy.This time I was thinking tofu with noodles.Every once in a while I crave for Chinese-style noodles with tons of crunchy vegetables,sprouts and piquant sauces.So in my quest for a recipe with tofu and crave for noodles,I stumbled upon this palatable Korean Noodle Fry from Susan's Fat Free vegan Kitchen ,the blog also happens to be Tried and tasted pick of the month,the host is Vaishali of Holy cow!.

With protein rich Soba noodles ,added protein from tofu and loads of vitamins from the veggies,this dish was truly sinlessly delicious.I marinated the tofu ,to soak up its blandness with flavor.This also the first time I used Soba\buckwheat noodles it has very mild flavor almost like wheat.

Stir-Fry
Stir fry is technique of quick cooking the vegetable on high heat to retain it crisp texture and flavor.Using a stir fry mix can save lot of time with chopping besides all the variety of vegetables.A wok is typically used for stir frying but a deep pan should also work.And Olive oil which I usually use for my cooking doesn't work for this recipe due to high heat cooking, use a high smoking point oil like peanut, safflower, corn, or canola.

Recipe
Ingredients
6 ounces buckwheat Soba Noodles(about 2 bundles)
4 ounces Extra firm tofu, cut into bite-sized cubes
2 cups bok-choy(or cabbage),chopped
3 cups vegetables(I used stir-fry mix including mushrooms,peppers,zucchini,carrots,broccoli,baby corn,snap peas and chestnuts)
1 cup Sprouts(mung,alfa-alfa or any kind)
1 big clove garlic,finely chopped or minced
2 tablespoon soy sauce
1 1/2 tablespoons gochujang(or use any East Asian hot chili sauce)
1/4 teaspoon turmeric(optional)
1 tablespoon Peanut oil
1/2 teaspoon salt

Method
Marinate Tofu
For a flavorful tofu marinate it in 1/2 each teaspoon of hot sauce and soy sauce,pinch of salt and turmeric for about an hour.
Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.
Cook the Vegetables and Tofu Separately
In meantime heat a wok or a deep pan with teaspoon of oil on medium heat add the marinate pieces of tofu,let cook for 4-5 minutes,turn once and set aside.Add another teaspoon of oil turn the heat to medium-high add the garlic and vegetables ,stir often and cook for few minutes until most of the water is cooked about 7-8 minutes,add the hot sauce and soy sauce ,stir and cook another minute or two.

Toss Up
When the vegetables are done,mix in the cooked noodles then lastly mix in the tofu and sprouts.Serve warm with a drizzle of mild hot chili sauce if desired.

Savory Scones With Carrots and Greens

Scones make a delightful start of a morning,quick to bake these light and flaky bread of British origin are apt for breakfast or any meal of the day.My DH(who can sniff out butter in any disguise) prefers these without butter,I'd bake these with Olive oil just for him.But in the following recipe I use butter ,as it was just for me and my boys,we do love butter once in a while and besides nothing can replace butter in these scones for a flaky texture.Vegans could use shortening but be mindful of the trans fat in it.And use Soy milk and tofu instead of milk and butter milk.
The fruity scones are popular treats for breakfast,but this savory version with fresh greens and lightly sweet carrots proved to be an equally lovable delight.

Savory Scones
Preparation time: 2 minutes
Cooking time :12-15 minutes
Serves :3
Ingredients
2 cups Whole wheat flour
1 teaspoon of baking powder(aluminum free)
1/4 teaspoon baking soda
1/2 cup of fresh greens(spinach,broccoli rabe,chard or kale),finely chopped
1/2 cup carrots,finely shred
2 tablespoon of Organic butter,cold and cut in cubes
1 tablespoon flax seed meal (optional)
1/2 cup reduced fat butter milk or silken tofu
3/4 cup reduced fat milk or soy milk
pinch of black pepper or cayenne pepper
1/2 teaspoon of salt

Method
Preheat oven to 400F.
Combine flour, baking powder,soda and salt in a large mixing bowl. Mix well.Add the cold butter and using a fork cut in to the flour. Stir in carrots and herbs , coat well in the flour. Make a well in the center and pour in the butter milk and the milk. Gently fold the mixture to combine everything.
Sprinkle some all purpose flour on your work surface and press the dough in to circular shape. Place on the cookie or baking sheet and mark in to 7-8 wedges.
Bake for 12-15 minutes until lightly brown.For a darker and crisp scones,turn the broiler on just for few seconds before getting them out.Cool for a minute or two. Separate along the marking.Serve warm with your favorite beverage green tea,coffee or chai.

The savory scones are off to suitable events:
1.BBD - Spring Country Breads
2.15 minute meals
3.FIL:Carrots

A Soup and Salad that Saved my day

I've slurped quite a few warming soups past week while recovering from the nasty viral infection.I personally never liked canned soups,the fresh home made soups certainly are my preference,lower in sodium and higher in flavor plus some wholesome pasta can make a potent meal,feeding body's defenses against infections.

Chunky Veggie Tomato Soup with Pasta
(serves 3)
Ingredients
2 cups tomato puree
1 cup carrots,diced or sliced
1/4 cup peas
1/4 cup french beans
1 clove garlic,finely chopped
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups vegetable stock or water
1 tablespoon fresh cilantro,finely chopped
1 teaspoon extra virgin olive oil
2 cups cooked pasta
pita chips for garnish

Method
Heat the oil in a medium saucepan at medium heat, then add the garlic and spices,sauté for a minute.Add tomato puree,vegetables including the juice and the vegetable stock. Bring to a boil, season with salt, then let simmer for 20-25 minutes until veggies are tender,then add the cooked pasta.Simmer couple more minutes.serve warm with some pita chips.

I'd love to share this soup with FIL:tomatoes event at Sanghi's Blog.

Lentil Fattoush Salad


This is a refreshing Lebanese salad,usually made with greens ,crunchy pita chips and veggies,spiced up with tart sumac spice(available in Middle eastern stores).The brilliant idea of adding lentils comes from Suganya's Lentil fattoush salad,making this salad a meal in itself.Another invigorating meal that made me feel better.

Recipe
(Serves 2)
Ingredients
1/2 cup Whole lentils like green mung or pigeon peas
1 bay leaf
1 cinnamon stick
1/4 teaspoon salt
3 cups Romaine or Iceberg lettuce,chopped
1 medium tomato ,chopped
3-4 baby carrots,sliced
1/2 a cup pita chips,crushed

For Dressing
1 tablespoon herbs like mint or parsley,finely chopped
1 teaspoon Sumac
1 teaspoon Aleppo pepper or red pepper flakes
2 tablespoon lemon juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly ground

Method
Wash and soak the lentils in cold water for 10 minutes.Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cup of water ,season with salt,drop the cinnamon stick and bay leaf and Cover,let cook on medium-high heat for about 8 minutes in pressure cooker and 30 minutes in the saucepan just until soft but not mushy.
Transfer all the vegetable in a large mixing bowl.Mix in the cooked lentils.Prepare the dressing in another bowl ,by whisking together the oil,juice,salt and spices.Combine the dressing in the vegetables mixture,toss to coat well.Sprinkle with crushed pita chips and serve.

I'm sending this Tasty Palettes's Tried and Tasted recipe to sweatha of Tasty curry leaf.

Vegan Soy chunks Empanadas

Empandas are stuffed Mexican pastries ,with many savory variations.I made these hearty empanadas all vegan,using Soy instead of meat along with vegetables,nuts and fruits.These are off to Vaishali's Vegan Mexican food event.

Ingredients
2 cups whole wheat flour
1 pack active dry yeast,2 teaspoon
1 cup warm water
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive oil or vegetable oil

for filling
1 cup soy chunks(nutrela) or firm tofu
1/2 a medium onion,chopped
1 small tomato ,chopped
1 medium carrot,chopped
1/2 cup broccoli,chopped
2 cloves garlic,finely chopped
1/2 teaspoon each of cumin and coriander powder
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup roasted almonds,coarsely chopped
1/4 cup dried fruits,cranberries,raisin or cherries
2 tablespoon fresh herbs cilantro or parsley,finely chopped
1 tablespoon extra virgin olive oil

Method
Cook the soy chunks
Bring 2 cups of water to a boil,turn off the heat,add the soy chunks,cover and let soak for 20 minutes.Uncover,drain and squeeze out excess water,chop the chunks to smaller pieces.

Prepare the dough
Stir the yeast in the warm water and let rise for couple minutes.In a mixing bowl add the flour ,salt and oil,stir in the yeast mixture.Mix to combine,knead for 2 minutes or until smooth.Cover and leave to rise for an hour.

Prepare the filling
Heat oil in a pan,add the onions,saute until translucent then add the garlic,after few seconds,stir in the rest of the spices and vegetables.Cover and cook for 5 minutes,then mix in the chopped soy chunks.Allow the flavors to soak in the soy chunks ,cook for another 5 minutes.Mix the herbs,nuts and dried fruits.Cool the mixture completely.
Shape and Bake the empanadas
Preheat Over to 400F.

Divide the dough in 5 equal portions.On a lightly floured work surface ,roll out each piece to a 7inch round. Spoon the filling into center of rounds,then fold over in to half-moon shape.Press edges together and roll over to seal.Place on a baking sheet,cover with cling wrap.Leave pastries in a warm place for 10-15 minutes or until slightly risen.
Uncover the empanadas,bake for 10 minutes.Reduce the temperature to 350F and bake for another 15 minutes.Serve warm with Salad.


Reposts
The Pretty Pink Beet pasta adapted from Bharti's recipe is off to Presto Pasta Nights,hosted this week by Aquadaze


Blog Hopping Break!
Ms.health nut is sick and down with spring fever,and will not be able to blog hop until next week:(

Orange Carrot Salad with Orange blossom(orange flower water)

The citrusy Orange carrot salad with the piquant Orange blossom is another one of those heart-healthy feel-good Mediterranean salads with fresh,dried fruits,nuts,herbs and vegetables with splash of flavorful olive oil.The Orange blossom(Orange flower water)is the most unique ingredient in the salad,made by distillation of fresh bitter-orange blossoms.Must be available in most Mediterranean or Middle Eastern food stores.
Served with whole grains like brown rice or green freekah,this salad makes a healthsome meal.

(Adapted from Elise's Original recipe).

Ingredients
2 Oranges(Navel or Valencia)[you could also use Grapefruit]
1 cup Carrots,Shred
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange flower water
1/4 teaspoon each of ground cinnamon and cumin
1/4 cup freshly chopped herbs like Mint,Parsley or Cilantro


Method
Segment the oranges and mix all the ingredients in large salad bowl.Let sit in fridge for an hour for flavors to infuse then serve with a whole grain like,Green Freekeh Pilaf.
We loved this salad so much that I made it twice last week.Below is the picture of simpler version of the salad without the dried fruits and nuts.

The Orange Carrot salad is also off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Beauty Update
My blogger friend Sangeeta gives this useful beauty tip,thanks dear:)
The Orange blossom is also a very good skin toner,use it in face pack just like rose water.

Strawberry Cobbler With Orange Carrot Frozen Yogurt

Strawberry cobbler is another one of the delectable baking recipes I found in the Book Reader's digest Baking with Love,borrowed from the library here.The book is so cool,I'm not sure I'll ever return it back,I've already renewed it 8 times already now(almost 6 months).The Original recipe called for plums,but I used strawberries instead which are equally delicious ,in fact you could use any kind of berry ,Cherry Cobbler is another classic Cobbler recipe.The warm cobbler served with frozen yogurt made with fresh home made Carrot and Orange juice makes this dessert all the more scrumptious.

And did I say I made this special dessert for a very special occasion,my wedding anniversary.My boys absolutely love juicy berries,more than me or my hubby ,this dessert was most devoured by the little sweet hearts.I'm pleased to send this recipe over to "Cooking for kids With Love",a food event in memory of Pedatha’s spirit of love and nurture, and her innate knowledge of good food..And to two other food events celebrating Love Cooking with Luv For Luv and Made for each other.

Ingredients
10-12 Fresh Strawberries,Hulled(top cut) and sliced
1 cinnamon stick
1/2 cup unsweetened fruit juice Apple or Orange or Pomegranate or Grape

Crust
1 cup Whole Wheat Flour
3/4 cup All purpose flour
1 teaspoon baking powder
2 tablespoon Cold Organic Butter
2 tablespoon Brown or white sugar
1 tablespoon chopped walnuts
1 cup cold Skimmed(fat free) Milk

Method
Preheat Oven to 350F
Put the sliced strawberries,juice and cinnamon stick in a baking dish about 8x8 inches.
Prepare the crust\topping by sifting flour and baking powder in a mixing bowl.Rub in cold butter until mixture resembles fine bread crumbs.Stir in sugar and chopped walnuts.Make a well in the center,add the milk and mix to soft(not sticky dough).

Transfer dough to a lightly floured work surface and knead for few seconds.Roll out a rectangle about 1/2 cm thick and little wider than the diameter of the dish.With a sharp knife or pizza cutter or pastry wheel,cut dough in to strips about 1 cm wide.

Dampen the rim of the baking dish with water.Arrange the strips over the fruit in a lattice pattern,pressing each end on to the rim of the dish and trimming the ends of the dough neatly.

Bake for 25-30 minutes or until the topping is golden and the fruit is tender.Remove
the cinnamon stick before serving.

Serve warm with or without a scoop of low fat ice cream or frozen yogurt.


Adapted from Original recipe at Baking Obsession
Orange Carrot Frozen Yogurt

Ingredients
2 cups unsweetened Low fat Organic yogurt(Use Full fat If desired)
1/4 cup freshly squeezed orange juice
1/4 cup fresh carrot juice
1/2 teaspoon Orange zest
1/4 cup Fine sugar
2 tablespoon Corn syrup (to prevent crystallization)

Method
Squeeze out all the water from the yogurt by placing it in a muslin\Cheese cloth and set aside.
Combine the rest of the ingredients in bowl,whisk to dissolve sugar,then stir in the fresh juices and the yogurt.Process in a ice cream maker and transfer in a freezer proof container and let freeze for 4-5 hours until firm before serving.

The Orange Carrot Frozen Yogurt is my entry for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Thank You Note
Lovely bloggers Judy,Malar and Varsha passed me the Amazing Blog Award,Triple Awards,Good Chat Award,Emerald awad,Super Duper Chef award.Thank you ever so much,its immense pleasure to be appreciated with such cool awards.

It's Pay back time!

I'm please to pass this token of gratitude(I designed it myself) to the bloggers who take time to leave encouraging comments and useful suggestions at my blog.

Aalya,Anjum,Ann,Aparna,Asha,Ashwini,Alka,AnuDivya,AnuSriram,
Andhra flavors,Arundhuti,Aquadaze,Armina,Archy,Bharti,Curry leaf,Cham,Cheri,Cynthia,Dibs,Divya Dil Se,Dershana,Deesha,
Deeba,Farida,Gita,G.Pavani,Happy cook,Hijabee,Hema (Adlak's Kitchen),
Indhu,Ivy,Jasmina,Jayasree,Jaishree,Jane(Plainjane),Jennifer,
Joie de vivre,Laavanya,Lubna,Malar,Mona,Navita,Priyanka(notyet100),
Poornima Nair,Rajani,Rajee Karthik,Raaji,Rajeshwari(Rak's Kitchen),Rekha,
Laavanya,Malini,Mahima,Maimoona,MeetaK,Meeso,Mediterranean Kiwi,
Mediterranean Turkish cook,Nazarina,Neema(RecipeSwap),
Nithya Praveen,Noor,Pallavi,Preety,Priya,Purva,Rathna(Asvadha)
Rosa,Sanghi,Sara(Sara's Kitchen),Sara g,Sra,Sangeeta,
Sameera,Selba,Sefa,Seena,Shama,Sharmila,Shaheen Purple Foodie,Shifa Firoz,Sia,Soma,Sowmya,Suma,Sunshinemom,SriLekha,sriharivatsan,Srivalli,
Sunkanya Ramkumar,Sweta(Bonne Nutrition),Swapna Pravin,Syeda,Trupti,
Ujwal,Uma,Umelbanat,Vandana,Varsha,Vaishali,Viki,Vidhas,Vibaas,Vij,
Veggie Belly,Wendopolis,Zainab & Meedo(Arabic Bites),Zee.

Pardon me If I missed any of ya names,please feel free to claim it,I owe it to you.And please pass this on to your buddies around the blog sphere.

An Update: Made for Each other Food Event

The Strawberry Cobbler with Orange-Carrot Frozen yogurt is the winner of Made for Each other Food event,which invited the recipes with foods that make a lovable combo.Here are the lovely entries.Thanks to Rathna for the exciting food event:).

I can't believe its so easy Carrot Pudding!

Allana Kellogg's luscious Carrot Pudding is so easy to make and sure to become an instant kiddie favorite.This is kind of treat I prefer for my kids with low sugar along with serving of veggies. The following recipe is for just one serving,just double the proportions equally with the servings. To make fresh Home made carrot juice without a juicer,process the chopped carrots with some water until finely minced then strain to remove the pulp.
Ingredients
1 cup carrot Juice
1 1\2 tablespoon of Corn Starch
1 tablespoon of brown sugar
1/8 tablespoon of lemon zest
Fresh fruit for topping

Method
In a small saucepan,dissolve the sugar and cornstarch in the carrot juice.Turn on the heat ,add the zest and stir often until the mixture thickens about 8-10 minutes. Pass though a sieve in to the serving bowl or cups.Allow to set ,you could refrigerator for an hour.Garnish with any fruit,I used some fresh Pomegranates.

Carrot pudding is my entry for Jihva for Ingredients :Carrots,hosted this month by The cooker

Yellow Carrots and Avocado Pasta.

Carrots come in many colors - Yellow,Purple,Maroon,Orange and white. The Yellow variety taste less sweeter.

picture Source Wikipedia

Pasta with carrots is quick and simple lunch . Creamy avocado on top add more flavor and nutrition to the meal.
Ingredients Needed
1 lb Whole Grain fussilli or rotini or penne pasta
2 ripe tomatoes
6-8 Yellow Organic Baby Carrots cut length wise
Quarter of Green pepper sliced
1 big clove Garlic
1/2 teaspoon chilly powder
1 tablespoon chopped Parsley or Cilantro
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
1 ripe Avocado.
1 teaspoon lime juice

Method
Heat olive oil in saucepan and add the chopped garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cut green peppers and yellow carrots. Let cook for another 5 minutes.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Slice the Avocado and sprinkle some lime juice over it to prevent discoloration.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro. Transfer pasta to serving plates and top with sliced Avocados.


This is my entry for Ruth's Pesto Pasta Nights Event . This week PPN is hosted by abby at Eat the right stuff

Learn about Carrots Nutrition

Roasted-Vegetable Filled Crepes with Green Pepper Coulis

Crepes loaded with Vegetables is just the way i like to eat my breakfast or brunch on weekends. A good serving of vegetables surely promise a healthy start of the lazy weekend.

Ingredients
For Stuffing
1/2 zucchini, finely diced
1/2 yellow squash, finely diced
1/2 cup Sliced Carrots
1/2 cup green bell peppers, finely diced
4 Asparagus cut in 3 inches length
1 small jalapeno sliced(optional if you like keep the crepes mild)
1/4 teaspoon chilly powder
2 tablespoon olive oil
Salt
1 clove garlic, chopped
2 teaspoons chopped parsley\Cilantro leaves
For Crepes
1 cup Whole Wheat Flour
1 organic egg.
Pinch baking powder
Salt and white pepper
1 cup low fat milk

For Green Pepper Coulis(Sauce)
1 tablespoon Olive oil
1 tablespoons all-purpose flour
1 cup vegetable broth or plain water
1 roasted green or red bell pepper, seeded and peeled(See this recipe for how to roast a pepper)
1 clove garlic

To make the Vegetable Stuffing
Preheat oven to 350 degrees F.

In a mixing bowl, coat vegetables with olive oil. Add salt ,chilly powder and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add chopped parsley or cilantro.
To make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, baking powder and salt and pepper together and slowly whisk in milk and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 6-8 crepes.

To make the Coulis(Sauce)
Heat Oil in a saucepan and add flour roast for a minute, then broth or water. Add green or red roasted pepper and garlic. Simmer 10 minutes.
Pour hot mixture into blender and blend until smooth to make green or red pepper sauce.

Put together
Spoon filling mixture into center of each crepe; fold . Place crepes on a plate, ladle sauce on top and serve.
This recipe is my entry for latha's WBB-Combi Breakfast

Hyderabadi Biryani with Carrot Chutney(Raita)

This biryani is my entry for Mona's( Zaiqa.net ) RCI :authentic Hyderabadi Cuisine Event

Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.

Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.

Ingredients you'll need are
4cups Basmati rice
2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
2 medium Onions
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
1/4 cup Extra Virgin Olive Oil

To make the Biryani

Marinate Meat
Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes.
Cook the Meat
Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes.
Fry Onions and Cook Rice
In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.
Make Layers and Cook Some more
While rice is cooking gather all the ingredients to make the layers promptly.

Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer.

Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.


Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover.

Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid.

Wait another 20 minutes before removing the lid.

Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney.


Carrot Yogurt Chutney(Raita)
Whip 2 cups of yogurt. Mix in 1 cup grated carrots, finely chopped green chilly ,2 tablespoon chopped cilantro and season with Salt.Temper the Chutney by heating tablespoon of Olive oil in a small saucepan and add 1/4 teaspoon mustard seeds,cumin seeds and couple of dry red chillies. Wait until mustard seeds splutter then mix in the yogurt mixture and serve


Other Authentic Hyderabadi Recipes
Hyderabadi Haleem
Mirchi Ka Salan

Other Yummy Biryani recipes Posted here:
Kachchi Lamb Biryani
Soy Biryani

Vegetable Biryani

Fish Biryani