Tag Archives: vegetable

Vegetables in Spinach Sauce

15 Oct

 

Sometimes I miss those days while I was in England to study. I went with all the preconcieved notions about the britishers being snoot and England not being so friendly country to be in. But still I made the decision to go there rather than any other country.  To be really honest, while I lived there I actually fell in love with country. I found it a bit similar to India.

The weather, the food and their accent were the most delightful things. India’s quite diverse in its food culture, Britain is nowhere close but I was still impressed with the diversity they had. Mostly there are more of migrated foreign residents so the restaurant variety was pleasing to see from Thai, Chinese, Portuguese, Lebanese to Korean, American, Japanese etc. Food and the people around always bring warmth. I wonder why Britain is considered to be one of the rude countries or not very friendly. My experience there has always been overwhelming. I love their accent, it’s somewhat like India that the dialect and accent varies as you go from north to south.  The people are certainly very helpful and also speak a very polite language.

Weather being the most unpredictable was fun to see. The summers were warm and lots of sunshine, an ideal time to hit the beach. On the contrast the winters were dark and gloomy with very little sunshine. However, the fall was usually unpredictable sometimes rainy, sometimes sunny and moments of chilliness. So often we would get drenched in the rain or catch the chilly winds while walking back home. After all that walk in the most unpredictable weather, nothing could beat a home cooked meal.

So I often made a bake which wasn’t too difficult and also quick. I visited my aunt while I was studying there and she used to make the most amazing bakes. My fondness for bakes grew even more. The best she made was a cauliflower and cheese bake. There is alot of creative bakes you can make with alot of combinations of the vegetables. Either  you can put all the vegetables or can make specific bake such as broccoli and potato bake, or corns in spinach sauce, or mushroom, corn and zucchini bake. What I mean to tell you is that you can do experiments with all sort of things.

There has been a desire to make a nice creamy spinach sauce. I looked around a few recipes but honestly I followed my instincts. When I actually made this recipe I realized my mum used to make chicken balls in spinach sauce which tasted really yum. Maybe it wasn’t a replicate but the bake turned out to be good too.

So, at first I washed the spinach thoroughly and shredded it nicely and kept it aside for a while so the water drains out completely.

spinach bake

Then, putting a teaspoon of oil in the pan, I put the spinach and cooked on a low flame. I let it wilt. Then, let it cool down and churned it in the grinder. Dont worry about the quantity it will now seem the half of you had initially taken but it is enough to give it a great taste and colour to the dish.

spinach bake

Meanwhile, I put some butter with refined flour and some milk to make white sauce.

IMG_3676

Seasoning is essential in the white sauce, and then put the pureed spinach in the sauce. Let it boil.

spinach bake

Stir stir stir!!

spinach bake

Throw the peas!!

spinach bake

 

Add corns  to the sauce. Then simmer for 2  minutes carefully keeping in mind the thick consistency. Mix well and keep aside.

spinach bake

 

Sauté the carrots and beans.

IMG_3688

spinach bake

Boil the potatoes and keep aside.

spinach bake

Now grease an oven proof baking dish.

spinach bake

Put the potatoes as the bed for the vegetables,

spinach bake

now add the sautéed vegetables, carrots and beans.

spinach bake

Pour the spinach sauce

spinach bake

and garnish with cheese.

spinach bake

Throw in the preheated oven 180 degree Celsius for 20 minutes.

spinach bake

Eat Hot tastes delicious with garlic bread!!

Ingredients:

1 cup shredded spinach, nicely washed

2 cups milk

2 tbsp butter

1 tsp salt

1 tsp black pepper

2 tbsp refined flour

2 boiled potatoes

½ cup corns

½ cup peas

1 cup beans chopped

1 carrot chopped

2-3 cloves garlic, minced

Salt to taste

Pepper to taste

2 cubes grated cheese

 

Method:

  1. Wash the spinach and drain it well. Pat dry with a kitchen towel. Heat a tsp of vegetable/ canola oil and put in the spinach and let it wilt. Add the garlic.
  2. Cool the spinach and grind it in the mixer. Keep aside.
  3. Heat butter in a pan, add the flour and the milk. Season it with salt and pepper. Let it boil.
  4. Add the spinach. Mix it nicely.
  5. Add the corns and the peas. Stir and remove from heat.
  6. Preheat the oven at 180 degree Celsius. Boil potatoes and keep aside.
  7. Sautee carrots and beans. Keep aside.
  8. Grease an oven proof baking dish.
  9. Lay the potatoes in the dish, then put a layer of beans and carrots.
  10. Pour the spinach sauce.
  11. Put some grated cheese and put in the oven at 180 degree Celsius for 20 minutes.

 

spinach bake

 

 

 

Advertisements

Steamed Chicken Momos

8 Sep

I have been wanting to try these momos for a long time but I have had my inhibitions. Maybe because I always felt it requires some sort of professional touch and great dexterity. For those who try to avoid making this because of the same reasons, I think one must forget and give this a try. These are extremely easy to make and not very time consuming. Children enjoy home-made momos alot.

There is a suggestion, if you are trying for the first time to be Patient and have faith that the outcome will be great. After you try it for the first time then there is no big deal to make it again. There are a few pointers:

  • Roll the dough very thin.
  • Chicken stuffing is very simple yet delicious.
  • Vegetable stuffing can be added too.
  • You can prepare the sauce in advance and keep it. This sauce recipe is very good and a must make with these momos.

 

Makes: 30-40

Time for preparing: 30 minutes

Time for cooking: 15 mins

Ingredients:

To prepare dough:

3 cups flour

Water to knead the flour as required

For sauce:

5-6 tomatoes

3-4 red dry chillies

1 onion

1 cup chopped cilantro (dhania)

1/2 tsp salt

1/2 tsp pepper

1 tsp oil

For Vegetable Seasoning

1/2 cup carrot chopped

1/2 cup chopped cabbage

1/2 cup chopped beans

1 onion chopped

1 tsp minced ginger

1 tsp minced garlic

1 tsp salt

1 tsp black pepper

 

For Chicken Filling:

500 gm minced chicken

1 large onion chopped

1 tsp minced ginger

2 tsp minced garlic cloves

1 tsp salt

1 tsp black pepper

 

Method:

  • Knead the dough with sufficient water. After kneading add a little bit oil. Keep aside.

For the sauce:

  • Puree the tomatoes in a mixer. Keep aside.
  • Take 1 tsp oil in a pan. Saute red chillies till they change the colour to brownish black.
  • Add the chopped onion and saute for 2 minutes.
  • Add the tomato puree to the pan, add seasoning and let it simmer.
  • Let the sauce cool for 20 minutes and then churn in a mixer with cilantro.
  • Your sauce is ready. Keep aside.

For the filling:

  • Mix all the ingredients of the chicken filling and keep aside. (chicken here is raw, this will cook while steaming it)
  • If you are making vegetable filling then saute all the vegetables and season it and keep aside.

For the momos:

  1. Roll the dough in small balls and roll it as thin as possible in a shape of chapati.
  2. Place the 1 tsp filling inside. Coat the edges with oil and close the momo into a half moon shape.
  3. Close the edges or the outing. Keep aside and follow the same procedure to make rest of the momos.
  4. In a steamer, steam these momos for 15 mins.

IMG_3568

 

Vegetable Upma

25 Aug

I totally understand your haste the morning as there are alot of chores such as preparing tiffins, leaving for work, taking care of your babies/children etc etc. This is one of the favourite routine breakfast. Quick and yet Simple! Atleast for me, if I make a healthy breakfast in the morning which is quick yet delicious, my day is much happier and sorted. It is the most important thing to eat right in the mornings and the rest of the day shall follow.

An Upma is a South Indian or a Sri Lankan dish. One of the pros of Upma is you can add any vegetable to this to make it healthy and delicious. This dish goes well with coconut or mint chutney.

So here is what I followed:

Before everything I boiled 3 cups of water and kept aside. Then I took a skillet, heated some oil, and put some mustard seeds and let it sputter.

image

 

Then I added a sprig of curry leaves and split chana dal.

image

Some green beans…

image

Some Carrots..

image

Some blanched broccoli…

image

 

Threw batches of some semolina and seasoned it with salt, and black pepper.

and roasted it for about 3-4 minutes.

image

Poured some hot water..

image

Stirred till it came together. Then I put it in a bowl and tilted it upside down on the plate for a presentable look.

image

Hope you enjoy too!!

Ingredient:

1 cup semolina
1 tsp split chana dal
1 tsp mustard seeds
1 sprig of curry leaves
3 cups water
1/2 cup chopped beans
1/2 cup chopped carrots
1/2 cup chopped broccoli (blanched)
1 tsp salt
1 tsp black pepper

Method:
· In a skillet, heat oil and put some mustard seeds. Let it sputter. Add the curry leaves and chana dal. Along with this (on the side) boil 3 cups water.
· Now add some beans. Saute for a minute.
· Now add carrots and broccoli. Saute again for one minute.
· Add the semolina. Saute it for 3-4 minutes.
· Add the boiled water to the mixture and keep stirring.
· Serve it in a bowl or plate along some chutney

image

 

 

.

Vegetable-Egg Fried Rice

8 Jul

“After a good dinner one can forgive anybody, even one’s own relations.” -Oscar Wilde

I came across this quote by Oscar Wilde which really made me stop and think. I actually paused and thought what he actually meant by it. It is the mere importance of FOOD. All of us eat food to live. But there are few (like us, who totally indulge in food) who savour the taste and relish their each meal. In a fast paced society, where everyone is competitive and busy in their chores and work, I would suggest take out time for your meals where you enjoy it.

“As I can’t stand people who donot take food seriously” -Oscar Wilde

A thoughtful meal can actually win anyone’s heart. A food has such a deep connection with  our soul. The time taken to think and prepare the meal actually puts lot of your concern, love, positivity towards the food prepared. There is no one who denies the effort and the love with which you cook. So go ahead and make someone feel special and feel loved and create something exotic!!

The fact that I love food soo much is because I can show my love for people around me through my food and it also gives me a chance to explore the creativity in me. So there are many time when I create my own recipies ad I am thrilled. This vegetable fried rice is one of them.

rice

Serves 4

Ingredients:

1/2 cup chopped red bell peppers

1/2 cup chopped yellow bell peppers

3 scrambled egg

1 chopped carrot

1/2 cup chopped french beans

1 tbsp vegetable oil

1 tbsp minsed garlic

2-3 chopped white  (part) spring onion

1/2 cup chopped scallions

1 tsp soya sauce

1 tsp red chilli sauce

1 tbsp vinegar

1 1/2 tsp salt

1 cup uncooked rice

1 3/4 cup water

1 tsp olive oil

salt

Method:

  1. Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.
  2. In a medium, heavy bottomed pot with a tight fitting lid, combine 1 3/4 cup water, the rice and a bit of olive oil and salt. Bring to boil over high heat. As soon as water is boiling, lower the heat to simmer and cover. Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed with the lid on, for atleast 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork. Keep aside.
  4. Mix the vinegar, red chili sauce, soya sauce and salt. Keep aside.
  5. Heat a skillet with 1 tbsp vegetable oil. Add onions, when transparent add garlic. Gradually add carrot and beans. Let it cook for 2 minutes. Add the scrambled egg.
  6. Now add the rice in 3 batches. When you add for the first time, mix the rice carefully with the vegetables (not breaking the rice). The second time you add, pour the vinegar mixture evenly all over and add red bell peppers. Mix carefully. Finally when you add rice, mix along the yellow bell peppers and the scallions and mix it carefully.
  7. Serve hot!

 

 

 

%d bloggers like this: