Tuesday, September 27, 2011

Oven-Roasted Tomato Bruschetta

Bruschetta is an antipasto from Italy. Antipasto means first course of the meal. Made with roasted garlic bread and topped with variety of toppings, Bruschetta is sure a crowd pleaser. It is usually served as a snack or appetizer. Though the name sounds complicated Bruschetta is super easy to make.

12 Grape tomatoes halved
1 Garlic Clove Smashed
Salt and Pepper as per taste
2 tsp of Extra Virgin Olive Oil
Sliced Fresh Basil
2 Tbsp grated Mozzarella cheese
2 slices of Frozen Texas Garlic Toast

Preheat oven to 370 F. Combine tomatoes, garlic clove, salt, pepper and olive oil in an oven proof baking dish.

Roast tomatoes for 10-12 minutes or until they are soften. Remove from the oven, discard garlic clove. Now reheat your garlic toasts according to package instructions until nicely brown. Remove and let it cool a bit. To assemble take your Garlic Toasts and top it with roasted tomatoes, mozzarella cheese and basil. Now take these assembled toast back into the oven and broil for few minutes until cheese melts.

Your Bruschetta is ready in minutes!!!!

Tuesday, September 20, 2011

Zucchini Dosa (Pancakes)

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults.
In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people.

2 Cup uncooked Rice
1 Cup Toor Dal/Arhar Dal
1 Cup Chana Dal
1/2 Cup Urad Dal
1 Garlic Clove
Salt as per taste
1 Zucchini grated and squeezed to remove all the excess water
Canola Oil as required

Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all  dals and rice along with garlic in a blender until smooth adding little water in between. Now add the  drained water of soaked dals to the batter to make same consistency as for the regular dosa.  Add grated Zucchini and salt to this batter. To make pancakes take a ladle full of batter and pour it on hot griddle/tawa and start to spread the batter in circular motion with back of the ladle. Spread it thick or thin as you like. My family likes paper thin crisp dosas so I usually make them thin.
Spread a little oil on sides and over dosa and cook until it starts browning. Remove dosa from griddle and serve it hot with you favorite chutney. Make remaining dosa's in the same fashion, but remember to clean your griddle with wet paper towel every time you remove dosa.

Wednesday, September 14, 2011

Beet Koshimbir/Raita (बीटाची कोशिंबीर )

Beet is a highly nutritious root vegetable. It has vibrant red color. Good way to eat this root vegetable is by making Raita/Koshimbir(marathi word for raita), although I have eaten it shredded raw in a salad. My older kid love this koshimbir, it's his absolute favorite. As beets are naturally sweet you don't have to add too much sugar to this recipe. Cook beets by first washing them and cutting in half and pressure cook it. Beet Raita is quite simple to make. I have always used fresh beets to make this raita but you can try using canned beets.

1 Beet cooked, peeled and grated
1/4 cup red onion chopped
1 green chili chopped
2 tsp peanut powder
1/2 cup yogurt
1/2 tsp sugar
Salt as per taste
Chopped Cilantro for garnishing.

Mix all the above ingredients in a bowl and serve.

Sunday, September 11, 2011

Veggie Wraps

Wraps are made with flat breads such as tortilla, lavash or even Indian bread like roti or paratha. Wraps are great for grab and go lunches. It's quick and easy to make. You can mix and match variety of vegetables, combine it with some dressing or spread, you got yourself a nice Vegetarian wrap.

4 Medium size tortillas
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Green Bell Pepper
1 Jalapeno
1 Small onion
1 Cup Iceberg Lettuce shredded

For Salsa
1/2 Cup finely chopped tomatoes
1/3 cup finely chopped onion
1 tbsp finely chopped jalapeno
Salt and pepper
1 tbsp chopped coriander

For Spread
1/4 Cup Sour Cream
1 tbsp Cream Cheese(room temperature)
Salt and Pepper
1/8 tsp sugar

Preheat oven to 370 F.
Cut all the peppers and onion into 1/4 inch chunks and roast them in oven for 10-15 minutes or until nicely charred.

Mix together all the ingredients for salsa and keep aside. Mix all the ingredients for spread. Now take a tortilla and heat it just to be warm enough. Spread the above mixture of sour cream and cream cheese all over the tortilla followed by lettuce, roasted veggies and top it with salsa.

Now fold over from both sides and start rolling from the open ends just like burrito.

Cut in half and enjoy!!

Tuesday, September 6, 2011

Gola Kadhi(गोळा कढी)

Kadhi is made with buttermilk and is thickened by adding chickpea flour to the buttermilk. Different regions in India have their own version of Kadhi. This is my grandma's recipe and it tastes wonderful. Kadhi recipe is same as any Maharashtrian Kadhi, the only twist is chana dal mixture's non-fried pakoras that are added to Kadhi. Again, buttermilk used for this recipe is made at home with yogurt and water, so if you use store bought buttermilk make sure you add water to it because it's too thick. This recipe will serve 3-4 people.


For Gola/Pakora
1/3 Cup Chana Dal
1 inch Ginger grated
1 Green Chili chopped
1/4 tsp Cumin seeds
1 Garlic Clove(1/2 if clove is big)
Salt as per taste
1 tbsp chopped Cilantro/Coriander

For Kadhi
3 1/2 Cups Buttermilk
2 Tbsp Chickpea Flour
Salt as per taste
1/2 tbsp Sugar

For Tempering
1 tsp oil
Pinch of Asafoetida
1/4 tsp Cumin seeds
3-4 Methi(Fenugreek) Seeds
4-5 Curry leaves
1/4 tsp Turmeric powder

Chopped Cilantro for garnishing

Soak Chana Dal in water for 3-4 hours. Grind chana dal along with all the other ingredients for Gola/Pakora in a blender. Use very little water while grinding, this mixture should be little coarse and thick in texture. Keep aside.

For kadhi mix together all the ingredients for buttermilk and keep aside. Heat some oil in a pot add mustard seeds, cumin seeds and methi seeds, once they crackle add asafoetida, turmeric and curry leaves. Add prepared buttermilk and let it boil. Once it starts boiling make small, table tennis sized balls of the above chana dal mixture and add to boiling kadhi. Let the kadhi boil for 10-12 minutes until pakoras are nicely cooked. They will start floating when done.

 Garnish it with chopped cilantro.

 Enjoy it with rice or Roti.