Monday, June 29, 2009

Good times, yummy fish and healthy dinner!

Mr. N and miss. R were in the merriest moods last weekend and we were sweltering in this hot land. Our small freezer is packed with frozen foods. Took out some frozen asparagus, tilapia fillets and was trying to figure it out, what to whip out for sunday dinner.

So we had skillet lime salt fish, Quinoa, Avocado-Mango-chickpea salsa and Asparagus-baby squash saute. Some white wine "Zinfandel" and good music in the background. "Life is good" and we were so busy with it that there are not many decent photos of the whole meal thing.

Skillet lime-salt fish


4 Tilapia fillets(fresh or thawed, if frozen)
1/4 tsp cumin powder
red chili-lime-salt( as per taste)
2 tsp oil

Rub the tilapia fillets with the spices. Heat the iron skillet and add the oil. Cook the tilapia fillets on both sides. The fish takes a pretty red color with paprika. Even though, the fish does not take lot of ingredients, the results are pretty awesome.

For asparagus-babysquash saute, just chop the veggies and saute it at high flame with black pepper and sea-salt at high flame for a minute.

Cheers to good time and good food!

Tuesday, June 23, 2009

Easy breezy Chinese okra curry

Now this is the easiest curry to assemble in 5-10 minutes and goes well with chapati and rice.

2-3 chinese okra
1 small garlic clove
turmeric powder
chilli powder
cilantro( for garnishing)
2-3 tsp oil

Peel the chinese okra and cut it in small pieces. Heat the oil and add mustard, cumin seeds. When the seeds splutter add finely chopped garlic, turmeric and chilli powder. Roast it for couple of seconds and add the chopped veggie, a splash of water and salt. Cover the pot and let it cook for 10-12 minutes on low flame. Garnish with chopped cilantro.

Monday, June 22, 2009

Red Pumpkin Curry

Being harmlessly good souls, my friends and I have completely pardoned our husbands from green groceries duty. Not a big deal, right?It is to us, it's our fun day. We try to make the monotous task a little fun. Every other friday, we ladies go to the local grocery store in the evening, finish our job and then end it with dinner at a restaurant with our families.

I got the red pumpkin after many days this time. It is Mr. N's one of the most favorite veggie. On second thought, Mr. N and I are veggie lovers, there are rarely any vegetables that we do not like. So here we go with this easy recipe.


3 cups of red pumkin slices
7-8 curry leaves
2-3 red chillies
1/2 tsp methi seeds
1/2 tsp pooppy seeds
1 tsp grated coconut(fresh or dried)
small bud of tamarind
2 tsp oil
1/4 tsp garam masala(I used maharashtrian style aka "kala masala")
chilli powder as per taste
mustard seeds, Asafoetida, turmeric powder( for seasoning)
cilantro for garnishing

Heat oil in kadhai and add all the seasonings. Saute red chillies, curry leaves, methi seeds, poppy seeds, grated coconut, chili powder, garam masala for 3-4 seconds. Add the chopped pumpkin, tamarind pour some water and let it cook on slow flame. The pumkin should cook in 20-25 minutes on slow flame. I retain the pumpkin cover as well for cooking so slices do not loose their shape and also it should add some more nutrition(fiber).

Friday, June 19, 2009

Pea Paratha

This family is sold for any kind of parathas. Pea Paratha , one of the fancy way to get nutrition in this system.



2 cups wheat flour
salt as per taste

For filling

2 cups frozen peas(thawed)
1 small onion finely chopped
jeera for seasoning
Coriander powder
salt as per taste
red chilly powder as per taste

Saute jeera and onion in hot oil till onion gets translucent. Add thawed peas, coriander powder, salt and red chilly powder and cover the pot till peas get soft, cooked thoroughly. Mash the peas and let it cool.

For paratha: Roll a lemon sized dough in thick chapati. Keep around the same size of peas in center of the chapathi. Cover the peas mix with the rest of the chapati dough.Take out the extra dough. Roll the stuffed dough as chapati and roast on a heated griddle with oil/ghee.

Serve this paratha with pickle, curd.

Thursday, June 18, 2009

Red Bell Pepper-Tomato Chutney and a great-together

My friend invited us for her daughter's 6th b'day party.Our parties are always fun and us ladies are always looking for a chance to see each other. We are almost 11 families, who moved from west coast to here. We were unknown to each other, but now it is like an extended family here.Anyways, coming back to food, she served idli-chutney and dhoklas for appetizer. The chutney was vibrant with color and tasted awesome!

I asked my friend to share the recipe and she referred me to her friend whom I met for the first time. She shared the recipe willingly. So it is her recipe. Thank you friend for your kindness!


2 big tomatoes( I used organic cherry tomatoes)
1 medium red bell pepper
1 tsp urad dal
1 tsp chana dal
4-5 curry leaves
2-3 red chillies(as per taste)
1 small piece of tamarind

Heat the oil in kadhai, and roast the chillies, curry leaves and dals for few seconds. Add the chopped tomatoes and bell pepper. Fry this mixture till the tomato juice evaporates and the mixture gets dry. Let it cool.

Grind this mixture with tamarind, salt and liberal sprigs of cilantro.Season the chutney with mustard seeds.

This chutney goes well with roasted chicken, idlis and vadas.

Thursday, June 4, 2009

healthy lunch for kid #1

Feeding Miss.R is one of the tidiest task. She gets tired with one kind of food soon enough that, I have to be constantly in search of something new to be one step ahead of her. Some kind of Dosa is always to the rescue to feed this finicky child. I always make up names to tell her. Today it is Raagich(Raagi+Spinach) dosa.

Raagich Dosa

2 spoons Raagi flour
2 spoons rice flour
1 spoon semolina
few drops lemon juice
carom seeds(Ajwain) as per taste
1 slice tomato finely chopped
9-10 spinach leaves finely chopped
salt as per taste

Mix all the ingredients together and leave aside for few minutes. Make the dosa in the same fashion as dosa on a hot griddle.
Serve it with condiments of your choice.

Wednesday, June 3, 2009

Chilli-Lime Tofu with Spinach & Quinoa

I just fell for simplicity and nutritional content of this complete meal. I have mostly followed the recipe from here at monsoon spice. I must have made this meal atleast 4-5 times since I have known about this.

Miss. R can devour tofu in any form. This dish just gives us excuse to get more tofu in our meal. I just seared the spinach with a little EVOO in my favourite cast iron pan. To add more nutrition, I added edamame, red bell pepper to quinoa(Another all-time-fav. at our home) and just boiled it together without much fuss.

The thing that I like most about this meal is, it's a a very simple meal which can be assembled in 15-20 minutes after a busy weekday.

Tuesday, June 2, 2009

Anniversary cake

Our 7th wedding anniversary was in April. With some special circumstances, we were not in great mood to celebrate it this year. I got a betty crocker vanilla cake mix. Baked the cake, but it looked so bland, so just whipped out something and the cake started looking good. I added some sugar and mango pulp to cream cheese. Put that on the cake as frosting and then decorated it with cut fruits. Mr. N is really into fruits, so I knew it was surely going to please him.

It was my parents' 31st anniversary yesterday and my lil sis miss.N pleased them with onion paratha, capsicum curry, salad, homemade pickle and butterscotch icecream. What a day..........
Being the lazy soul that I am, I should keep up my promises and plan a 5 course dinner for my mom. Some day mom, some day............
you have millions more anniversaries together..mamma and papa!