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.
Hemas
Hints:
This is
an excellent substitute for scrambled eggs.
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