Surinder’s Shortcut Indian Bolognese Sauce

Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.

 We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.

 Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)

 

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Chicken and Vegetable Cutlets

These might be the one of the yummiest cutlets I’ve had. It is a great combination of subtlety spiced ground chicken with vegetables. This dish is a meal in itself with the perfect combination of vegetables, carbs and protien. It is a hot favorite with both the kids and adults in our house.


 

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BROWN RICE PASTA WITH A RAINBOW OF VEGGIES

I seem to be getting tons of gorgeous colored swiss chard, carrots and tomatoes in my organic CSA box lately.







What a beautiful medley of colors these veggies make when thrown together.

Here is a super easy, healthy pasta recipe that can be made using any kind of pasta you like.

I used a brown rice pasta from Trader Joes.



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Fish, Broccoli and Potato Cutlets

Here is a really easy and healthy fish recipe that the kids love. I add a few spices to this recipe to kick up the flavor a notch. These cutlets freeze really well, so make lots if you want leftovers – as they disappear fast!


FISH, BROCCOLI AND POTATO CUTLETS

Serves 6

Ingredients:

5 fillets of any whitefish, steamed (flounder, cod etc.)

3-4 medium potatoes, boiled and cooled

1 cup of broccoli steamed and chopped fine

1/4 cup cilantro, chopped fine

1 teaspoon curry powder (optional)

1/2 teaspoon garam masala (optional)

Salt to taste

1 cup panko breadcrumbs


METHOD:

  • In a large bowl, combine all the above ingredients, except for the breadcrumbs.


  • Mix it all very well together and mash it with your hands till everything is very well combined.


  • Take a small amount of the fish mixture and shape it into a patty.
  • Coat the patty with panko breadcrumbs.


  • Make patties using all the fish mixture and set aside.
  • Heat 2 tablespoons of oil in a skillet.
  • Add 4-5 fish cutlets in the skillet and cook for about 2 minutes on each side or until it is browned and has a slightly crisp crust.


  • Serve warm with ketchup or mint chutney.

Spaghetti with Corn & Broccoli (chicken optional)

Here is a really quick pasta dish I make whenever I have some rotisserie chicken lying around. You can omit the chicken to make this a vegetarian pasta dish. I usually use frozen corn that I always keep on hand in my freezer.

Spaghetti with Corn, Broccoli & (Chicken)

Spaghetti with Corn, Broccoli & (Chicken)

2 cups of chopped rotisserie chicken (optional)

2 cups of frozen corn

2 cups of broccoli steamed

1 package of spaghetti or pasta of choice prepared according to directions on package

Salt & pepper to taste

2 tablspoons of olive oil

METHOD:

  • Heat olive oil in a wok.
  • Add the chopped chicken to it.
  • Add the frozen corn and stir together.

Spaghetti with Corn, Broccoli & (Chicken)

  • Cook for 3-4 minutes till the corn turns bright yellow.
  • Add the cooked spaghetti and mix well.
  • Stir for 2 minutes and add the steamed broccoli.

Spaghetti with Corn, Broccoli & (Chicken)

  • Stir till everything is combined well and add salt and pepper to taste.
  • Serve hot garnished with parmesan cheese.

Spaghetti with Corn, Broccoli & (Chicken)

Vegetable Cutlets

I love these veggie cutlets. They are so versatile and can be eaten along with so many kinds of foods. You could even use them to make mini vegetable burgers. The recipe to make the vegetable part of this recipe is at this link: Potato, Green Bean and Carrot Subzi

Vegetable cutlets

Vegetable Cutlets

4 cups of Potato, Green Bean and Carrot Subzi

1 cup bread crumbs

Vegetable cutlets

  • Coat the vegetable patties with the bread crumbs and set aside.

Vegetable cutlets

  • Heat 1 teaspoon of oil in a pan.
  • Pan fry a few cutlets at a time.
  • Cover and cook for about 2 minutes.

Vegetable cutlets

  • Flip over to cook the other side.
  • Remove from pan when the cutlets are golden brown on both sides.
  • Serve hot with any of your favorite sauces or chutneys.

Vegetable cutlets

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Cheese Toasts

Cheese toasts, in India, is a wildly popular breakfast and snack item. There are so many different kinds – one of my favorites is the Chili Cheese Toast which is loaded up with fiery little green chillies (I’ll save that for another post). For me, this is my go-to dish for breakfast especially when I have guests staying over. Cheese toasts are so easy to put together and they always  look and taste so good.

Cheese toast

Cheese Toasts

(Serves 4)

6 pieces of bread  toasted (you can use any kind of bread  regular, italian, french)

2 cups of shredded cheese (you can use any cheese – I use a mexican blend but plain old Amul cheese grated works fine too)

2 small plum tomatoes

1 small onion or 4 stalks of spring onions

1/8 cup milk

1/2 cup of cilantro

Salt & pepper to taste

Method:

  • Finely chop the onions/spring onions, tomatoes & cilantro.

Cheese toasts

  • Mix the chopped ingredients with the shredded cheese.
  • Add salt, pepper and milk and mix it till its very well combined.

Cheese toasts

  • Toast a few slices of bread in a toaster.
  • Put some of the cheese mixture on top of the pre-toasted bread.

Cheese toast

  • Spread it well to cover the entire surface of the slice.
  • Place it in a toaster oven and toast it lightly for about a minute or two till the cheese melts.

Cheese toast

  • Serve with ketchup or Maggi Hot and Sweet Tomato Chili Sauce (this is available in any Indian grocery store and goes so well with cheese toasts)

Cheese toasts

Cauliflower Quesadillas (Gobhi Quesadillas)

I love making Quesadillas out of anything! It makes a great, quicky healthy meal and the kids just love them. Its great for their school lunch box and yummy as an anytime snack. You could even serve these up as appetizers.

I usually use the whole grain  tortillas from Trader Joes but you can use any kind of rotis or tortillas for this dish. Here is a link to the recipe for the cauliflower :  https://thefoodfairy.wordpress.com/2009/05/06/spicy-cauliflower-gobhi/

Spicy Cauliflower Quesadillas (Gobhi Quesadillas)

Cauliflower Quesadillas (Gobhi Quesadillas)

3-4 tortillas of  your choice

2 cups of the Cauliflower (gobhi)

1 cup shredded cheese of any kind (I usually use the mexican blend of 4 cheeses from Costco – you can use any cheese that melts well like mozzarella etc)

Method:

  • Heat about 1 teaspoon of oil in a frying pan.
  • Place the tortilla or roti on the frying pan and heat it for about half a minute.

Spicy Cauliflower Quesadillas (Gobhi Quesadillas)

  • Place 5-6 tablespoons of the cauliflower mixture on one half of the tortilla or roti.
  • Sprinkle some shredded cheese on top.

Spicy Cauliflower Quesadillas (Gobhi Quesadillas)

  • Fold the other half of tortilla or roti over this mixture.
  • Press down on the folded tortilla or roti with the back of a spatula.

Spicy Cauliflower Quesadillas (Gobhi Quesadillas)

  • Flip it over and cook the other side till desired crispness.
  • Cut into triangles and serve.

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Quiche

I love good quiche and this is one of the easiest and tastiest recipes I’ve come across. It’s relatively healthy and I pack it with a lot of veggies.

It’s one of my kid’s favorite dishes! The best part is that it freezes really well so I double the recipe and make a few extra pies and freeze whatever I don’t use.

Quiche

Quiche

Quiche

Makes 2 pies (serves 8-10)

2 10” piecrust

1 tsp butter or oil

1 ½ cups chopped onion

2 cup mushrooms, sliced or minced

4 large eggs

1 ½ cups milk

2 tbs. flour

1 ½ cups grated Swiss cheese (I usually use a combo of 2 cheeses like Swiss and mozzarella or Monterrey jack or even good old Amul or Kraft cheese should work well)

Paprika (optional)

Pinch of thyme or any dry spices like basil, Italian seasoning etc ( I actually use anything I have lying around and just salt and pepper is just fine too)

1/2 tsp dry mustard powder or even a little bit of regular mustard

1/2 tsp salt

Black pepper

The following are optional things to add to the mushroom mix – I use them in varying combinations:

1 cup of finely chopped spinach / kale/ bok-choy / Swiss chard/ Zucchini

¼ cup chopped ham or sausage

½ cup shredded carrots

METHOD

  • Preheat oven to 375°F or 190 °C
  • Melt butter / oil in small pan,
  • Add onions, sauté over medium heat,
  • When they have started to soften, add mushrooms, and other veggies or meat, salt, pepper and any spices.
  • I used spinach,  zucchini & ham for this particular quiche but I vary the ingredients according to what I have lying around.
Onion,spinach,mushroom & Zucchini

Onion,spinach,mushroom & Zucchini

  • Sauté about 5 minutes more and remove from heat.
  • Combine eggs, milk, flour in a blender or food processor, beat well.
  • Spread grated cheese over bottom of crust, spread onion, mushroom mixture on top.
  • Pour in custard and sprinkle top with paprika.

Quiche

  • Bake 35-45 minutes, until solid in center.
  • Serve hot, warm or at room temperature.

Mushroom and Spinach Quiche

PIE CRUST

I usually use the readymade pie crusts from Traders Joes but in a pinch this recipe makes a great crust

6 Tablespoons butter, cut into small pieces (has to be chilled)

1 ½ cups flour

About 4 Tablespoons cold water, milk, or buttermilk

(Some recipes may call for you to bake the crust ahead of time. In this recipe simply pour the quiche ingredients into the unbaked crust and bake it all together.)

Directions

  • Use a pastry cutter, two forks or a food processor to cut together the butter and flour
  • Do this until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
  • Add just enough cold liquid (water, milk, or buttermilk) to hold the dough together and make dough.
  • Roll out the dough and form a crust in a 9 or 10-inch pie pan.
  • Set aside.

Pie Crusts

Zucchini Bread

This Zucchini bread is a hot favorite in our house. It is practically the only way my kids will eat Zucchini. This versatile bread can be eaten for breakfast,brunch, dessert or tea. I always double the recipe and make a few extra loaves as this recipe freezes really well.

 Zucchini Bread

Zucchini Bread

Zucchini Bread
3 C flour
1 t salt
1/4 t baking powder
1 t baking soda
1 t cinnamon
2 c sugar
3 eggs
1 C olive oil
1/2 C sour cream
1 t vanilla
2 C shredded or grated Zucchini
1 C raisin or chopped nuts (optional)

  • In a large bowl combine together flour, salt, baking powder, baking soda, cinnamon and sugar.
  • Mix together thoroughly.
  • Add oil and eggs, beat well.
  • Stir in sour cream and vanilla.
  • Mix in Zucchini and nuts (if using).
Zucchini Bread Batter

Zucchini Bread Batter

  • Pour the batter into 2 greased loaf pans or a bundt pan.
Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Bundt Pan

Zucchini Bread Batter in Bundt Pan

  • Bake in two greased loaf at 350 for 40-45 minutes.
  • Remove from the oven and let them sit for 2-3 minutes.
Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Loaf Pan

Zucchini Bread in Bundt Pan

Zucchini Bread in Bundt Pan

  • Remove from baking pans and serve.
  • You can dust the loaves with confectioners sugar, if you wish.
Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread