December 30, 2015

Tofu-Veggie Stir fry

"Stir frying is a Chinese cooking technique in which ingredients are fried in a very little amount of hot oil, being stirred in a wok. A tofu-veggie stir fry with flavor of ginger-garlic served over a bed of steamed jasmine rice or brown rice is perfect weeknight meal for healthy & veggie lovers. It's healthy, it’s quick and it’s full of flavor as hot cooking seals in the flavors of the foods, as well as preserving their color and texture."

Cuisine: Chinese | Recipe Category: Lunch & Dinner
Prep Time: 20 Minutes | Cook time: 20 Minutes | serving:  6

December 29, 2015

Quinoa & Black Bean Stew

Samosa/Potato Stuffed Pastries

"Samosas are very popular entrée or appetizer in the local cuisines of India though Samosa is claimed to have originated in Somalia as Sambusa. Samosa is a fried or baked pastry with a savory filling, like spiced potatoes,Cheese, macaroni,noodles and minced meat. Indian samosas are commonly vegetarian with spiced potato stuffing;often accompanied by coriander- mint chutney, available in almost every restaurant and tea stall. Its size and consistency may vary, but typically it is triangular in shape. It can be made with readymade patty sheets but this recipe is about how to make it from scratch"

Cuisine: Indian | Recipe Category: Appetizers & Snacks
Prep Time: 30 Mins | Cook time: 45 Mins | Serving:  35 Pc

December 22, 2015

Vegetable & Tofu Pad Thai

"An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form soft tofu and ground nuts. And because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai, but feel free to add your choices."

Cuisine: Thai | Recipe Category: Lunch & Dinner
Prep time: 20 Minutes | Cook time: 20 Minutes | serving:  2-3

Doi potol/Pointed Gourd Curry

"Doi potol/Pointed Gourd CurryPotol/Parwal or Pointed Gourd is found abundantly in India during the summer time. Doi Potol is an Indian curry from Bengali kitchen cooked with curd and spices. In Bengali Doi means yogurt and potol is pointed guard. Doi potol reveals the richness of Bengali Cuisine to the fullest. Doi Potol can be served hot with steamed rice, Roti or Luchi. Let’s enjoy this recipe."

Cuisine: Indian (Bengal) Recipe Category: Curries & Daal
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 3-4

December 20, 2015

Moong Daal kachori

Moong Daal kachori is a very famous mouthwatering spicy snack food of India. With a flavorful moong dal stuffing, kachori is deep-fried on a slow flame to achieve that deliciously crisp crust outside and hollow, well-cooked inside. A perfect kachori is one that is puffed up crispy and flaky outside but hollow inside as the filling sticks to the crust. Let’s get started with kachori recipe right in your own kitchen with very basic ingredients.

Cuisine: Indian | Recipe Category: Appetizer & Snacks
Soaking Time: 2 hours | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Serving: 8-10 pc

December 14, 2015

Corn Spinach Rissois

Rissois is a delicate tasting small  croquette, enclosed in pastry, rolled in breadcrumbs, usually baked or deep fried. A rissole was initially created in France which means reddish. In India it was handed down straight from the Portuguese while they were in Goa. The signature recipe from the Portuguese is known as Rissóis de Camarão are which means Shrimp Croquettes. But being vegetarian I got chance to learn this vegetarian variation of the recipe from one of my Goan friend. The filling can be sweet or savory but always sure to impress. Enjoy this mouth melting Appetizer.

Cuisine: French | Recipe Category: Appetizers & Snacks
Prep Time: 30 Minutes | Rest Time: 30 Minutes | Cook Time: 30 Minutes | Serving:  30 pc