Meals in a Jiffy !

Savory stuffed bell pepper

1 -16oz garbanzo beans

3 medium potatoes (baked and Grated)

1 Tablespoon oil

2 red chilies

2 tablespoon cuminseeds

1 teaspoon lime juice

2 tablespoon garlic paste

1 cup cilantro

4 bell pepper (or any vegetable )

In a food processor / blender make a coarse mix of garbanzo beans.

Heat oil in a pan, add cuminseeds and wait until it sizzles. Add the red chilies and stir. Next, place the garlic paste in the pan. Saute for a minute. Mix in the garbanzo beans and potatoes, lime juice, salt and sugar. Stir well until the spices coat the beans and potatoes. Finally add the cilantro and remove from heat.

Remove the tops of the bell pepper and scoop out the seeds. Stuff the potato and garbanzo bean mix until the brim. Bake in the oven for 10 minutes.

Serve with grated cheese or a tangy salsa.

A complete meal by itself with dinner rolls at the side.

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Fragrant Rice with Mung Beans

This is a complete meal with grains, beans, and vegetables. Spices like cloves, cinnamon complement this dish very well.

1 cup basmati rice

1 cup split yellow mung beans

2 cups grated carrots

1 tsp oil

1 tablespoon cuminseeds

2 one inch cinnamon sticks

4-5 cloves

1 tablespoon lime juice

4 cups hot water

salt and sugar to taste

Cilantro for garnish

Wash and drain the rice and bean and keep aside.

Heat a thick-bottomed pan and add oil. Throw in the cuminseeds and wait until it sizzles. Next, add the cinnamon sticks and cloves. Watch the cloves puff up in the heat. Add the washed rice and bean mix along with the carrot. Stir well. Then add the hot water, lime juice, sugar and salt. Cook on high heat for 5 minutes. Next put a tight fitting lid, lower the heat, and cook for 5 minutes.

Finally turn off the heat but keep the lid on. The steam finishes the process of cooking for next 5 minutes. Garnish with cilantro

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Spicy Stir-fried Vegetables and Tofu Stuffed in Pita Bread

Indian cottage cheese Paneer is substituted with easily available tofu. The results are quite delicious indeed. I prefer the extra firm tofu for this recipe

1 packet Tofu (extra Firm)

2 tsp oil

1 tablespoon oil

1 Tablespoon cuminseeds

1 small onion (chopped)

½ cup red and green bell pepper each

½ cup peas

¼ teaspoon tumeric powder (optional)

1 tsp garam masala

1 Tablespoon lime juice

½ cup chopped cilantro

Salt and sugar to taste

Drain out the water from tofu and crumble it. Keep aside

In a pan heat oil, add cuminseeds. Watch it sizzle and change color.

Then throw in the onion, bell pepper, and peas and cook it for 2-3 minutes

Add tumeric and stir. Immediately mix in the tofu. Mix well. Finally add the garam masala, lime juice, cilantro, salt and sugar. Cook for 3-4 minutes and garnish with cilantro just before serving.

To serve, stuff in the Pita bread and drizzle your favorite chutney on top.

Hema’s Hints:

This is an excellent substitute for scrambled eggs.

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