Monday, March 23, 2015

Minty Veggie Sandwich

My favorite type of meal is Sandwich. I love all kind of Vegetarian sandwiches. Though you don't get much veggie options in sandwich shops outside, I try and make variety of them at home and every time they come out nice. This sandwich was really made at the spur of the moment. I had leftover chutney and didn't want to make just plain old chutney sandwich. So added grilled veggies, well they are not actually grilled but sauteed in a a pan until slightly browned but crunchy. I have kept cheese optional but cheese makes this sandwich extraordinary.
Ingredients
10 bread slices white or wheat
1/2 cup diced green pepper
1/2 cup diced onion
1/2 cup corn
1 small cucumber sliced
1 potato boiled, peeled and sliced
1 medium tomato sliced
5 tbs green chutney(cilantro+mint)
Butter as required
Chat Masala for sprinkling 
1/2 Cup shredded Mozzarella Cheese(optional)

Method
Melt butter in a pan and saute all the veggies. Veggies should still be crunchy, just saute it for few minutes. Keep aside to cool. 

Take 2 slices of bread. Apply chutney on one slice of bread and butter on other slice. Now take a tablespoon of sauteed veggies and spread evenly on chutney side. Arrange sliced cucumber, potatoes and tomatoes over veggies and sprinkle some chat masala. 

Top it with shredded mozzarella cheese and cover it with another slice of bread, buttered side down.

Preheat your griddle or panini maker. Meanwhile apply butter on both sides of prepared sandwich and grill it until nice and crisp on both sides. Enjoy it with your favorite chips and pickle!!




Thursday, March 12, 2015

Vegetarian Chili

A spicy stew made with variety of peppers, tomatoes, beans and meat(either beef or chicken) but since this is a vegetarian recipe I am omitting the meat. This is a typical dish made in cook-offs and tailgates. Steaming hot bowl of chili is sure to warm your body and soul as well. Cold weather especially calls for a flavorful bowl of spicy chili. It can either be paired up with corn bread or cheesy nachos  or whatever you think that can to go with it. Since I had all the ingredients for nachos today I went ahead and made that. 
In ingredients I have used 1/2 red and green peppers because mine were gigantically huge, if your peppers are normal size go ahead and use whole. 

Ingredients

1 medium onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
1 Jalapeno chopped
4 garlic cloves crushed
2 tbsp olive oil or canola oil
1 tsp cumin powder
2 tsp chili powder
1 tbs hot sauce of your choice
1 14.5 oz can vegetarian vegetable broth
1 15 oz can tomatoes chili style or canned crushed tomatoes
Salt as per taste
1 14.5 oz can black beans
1 14.5 oz can kidney beans
1 14.5 oz can vegetarian refried beans(I got Rosarita brand vegetarian refried beans) 

Toppings
Sour cream
Tortilla chips
Diced avocado
Cheese
More hot sauce(for extra spicy lovers)

Method

Heat oil in a deep pot. Add chopped onions and crushed garlic, saute for few minutes until you get nice garlicky aroma. Throw in all three chopped peppers. Now saute for few more minutes until you see brown spots appearing at the bottom of the pot. Add broth and scrape all the good stuff and let it boil. Reduce the liquid to half and add crushed tomatoes. Add all the spices cumin powder, chili powder, hot sauce and little bit of salt, mix well. Now in goes black and kidney beans. This is trick that I saw Rachel Ray from food network doing it to thicken up the chili "Refried Beans". So add the refried beans to thicken up the chili and on medium heat let it simmer for 10-15 minutes. Once simmered shut off the gas and serve hot with all the topping.



Monday, March 2, 2015

Bharli Vangi/Stuffed Small Eggplants

Bharli Vangi a very much traditional Indian curry which can be made in variety of ways. Different regions from India have their own versions of making this curry. Being a Maharashtrian myself we have our own versions :) Actually this recipe is different from that my mom makes. The recipe that I am sharing today is my husband's aunt's. It tastes oh so good(these were the words that came out of my mouth when I had it for first time :)) and I hope you will like this as much as I do. I served it traditionally, with bhakri(made with Jowar flour)

Ingredients

6 small eggplants(ideal for stuffing)
1 medium onion
2 garlic cloves
1/4 cup dry shredded coconut
1/4 cup crushed peanuts
1 tsp chili powder
2 tsp goda/kala masala(this is a staple masala in every maharashtrian household)
2 tbsp jaggery
Salt as per taste
Chopped cilantro for garnish

For tempering

2 tbsp oil
1/2 tsp mustard seeds
Pinch of asafoetida
Pinch of turmeric

Method
Slit eggplants in middle without cutting them apart and then again across without cutting apart. Keep aside all the eggplants. Let start with masala. Roast onion on gas range burner until all blackened. Roast dry shredded coconut in a small pan until lightly brown. 
Cut roasted onion into quarters. In blender add roasted coconut, onion quarters, crushed peanuts, garlic, chili powder, goda/kala masala and salt, grind everything together using little water to make a paste. This is your stuffing for eggplants. Now take this masala paste and stuff into eggplants.
Put a pan on medium high and get all the ingredients for tempering. Heat some oil and add mustard seed, once they crackle add asafoetida and turmeric. Add eggplants and coat them into tempering. Cover and cook until lightly soft. Add masala paste if remaining, add 1/2 cup water and cook again covered. Once eggplants are soft add jaggery and cook again for few more minutes. Eggplants should be nice and soft once cooked, garnish with cilantro and serve.