is basically combining two cuisines to create a unique dish.
Indian spice techniques can be easily adapted, to boost flavor, to your
Chili Con Carne
The all American
favorite dish Chili is an excellent one-pot dish to enjoy on a dull
Here is my
version of vegetarian Chili, made with textured vegetable protein (TVP),
also known as textured soy protein. TVP is not tofu. It is, however,
made from soy. It's also quick to cook and a great source of vegetable
protein without all the fat.
in small dry chunks or in a finely grounded form. It is flavorless but
when you rehydrate it and add your own flavors, it makes a great protein-filled
addition to many dishes that call for ground meat. This is available
in health stores. It is a perfect way to add soy to your diet. Please
do not be intimidated by the long list of ingredients and spices used
in this recipe. It is an excellent one-pot meal brimming with nutrients
5 red chilies
1 tablespoon black pepper
2 tablespoon olive oil
1 onion ( medium) (diced)
8 garlic cloves
2 cinnamon sticks
2 cups textured vegetable protein (TVP)
2 cups boiling water
1 19 oz red kidney beans
1 19 oz black bean can
1 green bell pepper (diced)
1 yellow bell pepper (diced)
2 cups salsa
1 tablespoon soy sauce
2 tablespoon tomato paste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon fresh cilantro (chopped)
2 cups water
1/2 teaspoon salt (or as per taste)
2 cups cheese (Low fat cheddar)
1 bunch green onions (chopped)
1. Dry roast
cumin seeds, red chili powder and black pepper in a small pan for 4-5
minutes. Remove from pan.
it has cooled down completely grind it in a small spice grinder (A coffee
grinder reserved only for spices) Keep aside.
3. In a bowl,
add 2 cups of boiling water to TVP. Cover and keep aside
4. In a thick-bottomed
pan, heat oil. Add garlic and sauté for 2 minutes. Add cloves,
cinnamon sticks and onions. Stir for a minute.
in the TVP, kidney beans, black beans, bell pepper, salsa, tomato paste,
oregano, basil, cilantro and 2 cups of water.
it to boil and simmer on low heat for 30 minutes.
add 1cup cheese. Taste and then add salt if required.
8. Cook for
5 more minutes.
the remaining cheese and green onions and serve piping hot with corn
bread or garlic bread.
1. This chili
2. You can make a hearty chili soup by adding 4 cups of vegetable broth
3. You may serve this chili con carne in bell pepper for a gourmet presentation
Serving size: 2 cups
Category: Main Entrée
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tastes great with spaghetti sauce, pesto sauce or cheese sauce. To add
variety to cooking, I have replaced the sauce by a spice seasonings
and vegetables. It is a perfect blend of Indian flavors and Italian
2 cups bow
1 tablespoon oil
1 teaspoon cumin seeds
2-3 green chilies ( minced)
1 onion ( chopped)
1/8 teaspoon turmeric
¼ cup peanuts (unsalted)
1 tomato (chopped)
½ cup peas
1 tablespoon lime juice
¼ cup cilantro
1 tsp coconut (optional)
½ tsp sugar
Salt to taste
Pomegranate seeds for garnish
as per package directions and drain. Keep aside. Heat oil in a pan.
Add cumin seeds and wait till it sizzles. Add green chilies and stir
for a minute. Add onions and stir for 2 minutes. Mix in the turmeric.
peas, tomatoes and pasta. Stir well to coat the pasta and vegetables
with spice infused oil. Finally add cilantro, coconut (optional) sugar,
salt. Mix well and serve warm with the final garnish of pomegranate
Serving size: 2 cups
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very popular in Scotland and England. Typically, scones are enjoyed
with tea, they are also enjoyed at breakfast, brunch, lunch, dinner,
and especially for snacks. The texture of Scones is in between a cookie
and a cake. I have added Saffron and cardamom for more flavor.
2 cups whole wheat pastry flour
½ cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
5-6 cardamom pods
¼ cup dried cranberries
¼ cup oil
¾ cup buttermilk
Sugar for garnish
threads in a teaspoon of hot milk. Keep aside.
seeds from cardamom pods. Discard skin. Crush the seeds in a mortar
and pestle. Keep aside.
In a large
mixing bowl, add flour, sugar, baking powder, baking soda, salt cardamom
powder, cranberries, almonds and saffron. Mix well.
In a glass
add buttermilk and oil. Stir it and add to the dry mix. Mix it very
gently to form a dough.
On a greased
baking sheet, lay the dough in a 8 inch circle. With a greased knife
make wedges of this dough. (but do not separate it out). Sprinkle with
a spoon of sugar and bake it in the oven for 15 minutes at 400 degrees
Serving : 2