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