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Stir fry veggies

[spiritedkitchen]

Feta and Sun Dried Tomato salad

<p>This salad is inspired by a lunch I ate at Prost Brew Pub. Crunchy, raw and refreshing is how I would describe it. I loved the addition of sun dried tomatoes in it so I decided to order my own. Once they arrived I could not wait to make this. </p> <p>Ingredients</p> <p>Ice berg lettuce 1 cup <br> 1 tomato cup in chunks <br> 1 cucumber in chunks <br> 1 cup corn boiled <br> ½ cup sun dried tomatoes <br> ½ cup olives <br> Feta cheese <br> ½ cup sprouted moong <br> ¼ cup dried California raisins <br> 4 cloves garlic minced <br> 2 teaspoon olive oil<br> ½ juice of lemon <br> 2 teaspoon honey <br> Salt and pepper </p> <p>Method <br> Mix all salad ingredients. Make dressing in a separate bowl with garlic , lemon , honey , salt , pepper and olive oil. Mix well and pour over the salad and serve </p> <p>Serving size - 3 people if served for main course <br> Serving size - 4 people if used as side dish

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Aloo fry Subsi

This has been a staple in my growing up days. Potato fry vegetable with roti was an endless affair during those Sunday afternoons and if combined with Rajma Chawal, fried mirchi and papad I would be in pure heaven. In this demanding world of staying healthy, eating right these are a few indulgences that make each cheat day a look forward to day. Copious amount of oil and lots of aloo this is carb at it’s worst. I made this for the kids being Sunday along with arhar dal fry.

The trick is to cut the potato round put it in water and put it in the fridge for 30 mins till cold. Then take them out and dry them with a towel and pat them dry

Ingredients

8 potatoes peeled and cut in rounds Generous amount of oil 2 teaspoon turmeric powder 2 teaspoon chilli powder 1 teaspoon cumin 2 teaspoon sugar Salt to taste Pinch of asafoetida

Method Peel the potatoes cut them in rounds and place it in a bowl of cold water or add water and put in fridge for 30 minutes. Take a non stick pan and add oil enough to cover the base. Add cumin seeds and one they crackle add asafoetida. Take potatoes out of the water on a cloth and pat it dry. Add it to the non stick in batches and use a non stick spoon to mix it well till all the potatoes are covered well in oil. Stir well till potatoes are half done cause you won’t be able to stir as much once potatoes become tender. Once half done, add turmeric, salt and chilli powder. Be careful while mix now cause we don’t want the potatoes to break else the whole purpose of golden brown potatoes will be defeated. Keep flame on slow and let the potatoes cook on slow flame for about 20 minutes turning them over gently on and off. You will the first golden browns on the base and at that time add the sugar. Turn them over several times gently and keep it on slow flame for another 15 minutes till you most of them turning golden brown. Touch with hand to see if all are cooked well. Add coriander and serve with roti.

Serves 5 Calories per serving 220 calories

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Colourful Salad I had guests over for dinner yesterday and pizza was on the menu. Landed up eating more than I’d have like to have to today is like the detox day. This colourful salad is more a mesh of the leftovers of the pasta ingredients and then I threw in some more greens like ice burg lettuce and red cabbage. What I love about the salad is that it reminds of all things beautiful. The dressing is really simple and easy to make Ingredients 1/2 cup red cabbage cut into big pieces 1/2 cup iceberg lettuce cut into big pieces 1/2 red bell pepper cut into long strips 1/2 yellow bell pepper cut into long strips 1/2 spring onion diced finely 4 cloves of garlic minced 1/4 cup boiled corn 1/4 broccoli cup into big pieces 3 tablespoon fresh curd 1 teaspoon honey 1 teaspoon oregano mix 4 tablespoon pizza sauce (homemade) 1 teaspoon fresh basil 1/2 cup spinach cut into long thin strips Salt to taste Method Mix all the ingredients for the dressing. Curd, garlic , honey, oregano mix , pizza sauce and salt. Mix rest of the salad ingredients in salad bowl and pour the dressing on top. Mix well and serve serves 2 Calories 220

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Cheesy Khari Toast

A bit late in posting, this one is quite a discovery though. Diwali and the day after our New Year Day is quite a hectic time in my household. The new age families take off holiday these days to avoid the chaos but in mine we stay put. Diwali is more about the Laxmi Puja in office with rest of the day. The New Year Day however is pretty action packed with influx of guests in and out to wish you Saal Mubarak (Happy New Year). Each year I try to make something new, easy to make and serve. This year I made Cheesy Khari Toast. Big hit and best part my proportions where exact so there was no wastage and there was falooda drink to go with it. Super easy to make and yummy to taste

Ingredients 3 packets of Khari biscuit (store bought) 3 boxes of cream cheese (I bought Britannia) ¾ bottle of spring roll sauce 2 full cups fresh curd 12 garlic cloves minced 250 gms corn boiled 3 red capsicums 2 onions 1 Tin processed cheese (Amul) 3 teaspoons of Oregano 3 teaspoons balsamic vinegar 3 tablespoon olive oil salt to taste Tabasco sauce and chilly flakes for seasoning

Cut capsicum and onions very finely. Shred the entire cheese from the tin. Mince the garlic. Mix the cream cheese, curd, spring roll sauce and garlic and set aside. Take a skillet add olive oil and add the onions and capsicum. Saute for 2-3 minutes and add the corn. Mix well add salt. Add oregano and balsamic vinegar and mix well. After two mins take it out from skillet and mix it the cream cheese mixture well. Now take the Khari toast, split it in two and apply the mixture evenly on the flatter surface. Put cheese on top. Preheat the oven for 10 mins at 180c and bake the Khari toast for 5 mins only. Take out as soon as the cheese on top melts. Let it stay out for a minute or two before serving. Garnish with Tabasco sauce and serve. You won’t be able to eat just one.

You can try different combinations with this like mushrooms, spring onions etc.

Serves 40 Calories per piece 350

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Aubergine in coconut gravy I usually make something with aubergine when it's only me eating cause most of the people at home don't like aubergine except if it's made the bharta way. Besides I didn't want to make anything too heavy, preferably under 300 calories and this was the perfect find. Yummy, delicious and saved some for myself to eat at dinner too. Ingredients 6 brinjal chopped 1 onion chopped 4 cloves of garlic minced 1 dhana jeera powder (coriander and pepper powder) 1 teaspoon turmeric 1 teaspoon chilli powder 1 teaspoon ginger chilli paste 1 teaspoon tamarind paste 1 teaspoon peanut butter 400 ml coconut milk 3 teaspoons celery chopped fine 3 tablespoon of olive oil Salt to taste Coriander for garnish Method Take a skillet and add 3 tablespoon of Olive oil. Add the aubergine and salt. Cook till golden brown. About five minutes. Remove from skillet,add onion , celery, garlic, ginger chilli paste and all the masalas and stir well. Add salt and stir for five minutes. Add the coconut milk and aubergine and let it simmer for about fifteen Minutes. Add coriander and serve with rice. Serves 2 Calories 251 per serving without rice

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Pasta Salad It's been crazy at work these days. I would love to cook everyday if only there was time. Finally got a weekend off from work and this one didn't take time to make. Ingredients 1/2 cup cherry tomatoes cut in half 1 corn cob boiled 1/3 cup broccoli florets 1/3 white onion sliced thin and round 5 slivers of garlic minced 3 tablespoon of basil sprigs 1/4 cup kalamata olives 1/2 cup feta cheese 2 tablespoon olive oil 2 tablespoon balsamic vinegar 1 tablespoon of red wine vinegar 1/2 cup fusilli pasta Salt and pepper to taste Method Take water in a bowl add salt and bring to boil. Take a skillet add 1 teaspoon olive oil and add the minced garlic and broccoli florets. Stir well till broccoli is slightly brown. Take a small Bowl and make the salad dressing, add remaining olive oil, balsamic vinegar, red wine vinegar, salt, Take a salad bowl and add corn, cherry tomatoes, broccoli, basil, onions and add the salad dressing. Mix well and then add the cheese.Add pasta to the boiling water and cook al dente. Once pasta is done add it to the salad. serves 2 calories per serving 292

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Peanut Oats Jaggery Ladoos I crave something sweet post lunch. Eating 2 pieces of chocolate post lunch is like a given. But one needs to start making healthier choices at some point. I was always the one to think that one Chocolate piece is not going to add to my weight. But that one chocolate piece everyday and some days even more than that is what keeps the weight as it is. So in this constant quest of eating healthy and losing weight in a good healthy way and not give up the love for Food, I made these peanut, oats jaggery laddoos. Great in taste , even my one year old Loves them. Ingredients 1 cup oats toasted and powdered 1 cup peanuts roasted and coarsely powdered Pinch of salt 1/4 cup powdered jaggery 2 teaspoon maple syrup Pinch of nutmeg 2 teaspoons cardamom 2 tablespoon ghee 2 tablespoon water Method Mix water and jaggery and mix well till it reaches consistency of honey. Mix all the ingredients and add the jaggery to mixture. Roll it into small Balls and store in an air tight container. Eat whenever you have a chocolate craving. Serving - makes 12 laddoos Calorie per laddoo - 60

[spiritedkitchen]

Cheesy Khari Toast A bit late in posting, this one is quite a discovery though. Diwali and the day after our New Year Day is quite a hectic time in my household. The new age families take off holiday these days to avoid the chaos but in mine we stay put. Diwali is more about the Laxmi Puja in office with rest of the day. The New Year Day however is pretty action packed with influx of guests in and out to wish you Saal Mubarak (Happy New Year). Each year I try to make something new, easy to make and serve. This year I made Cheesy Khari Toast. Big hit and best part my proportions where exact so there was no wastage and there was falooda drink to go with it. Super easy to make and yummy to taste Ingredients 3 packets of Khari biscuit (store bought) 3 boxes of cream cheese (I bought Britannia) ¾ bottle of spring roll sauce 2 full cups fresh curd 12 garlic cloves minced 250 gms corn boiled 3 red capsicums 2 onions 1 Tin processed cheese (Amul) 3 teaspoons of Oregano 3 teaspoons balsamic vinegar 3 tablespoon olive oil salt to taste <br> Tabasco sauce and chilly flakes for seasoning <p>Cut capsicum and onions very finely. Shred the entire cheese from the tin. Mince the garlic. Mix the cream cheese, curd, spring roll sauce and garlic and set aside. Take a skillet add olive oil and add the onions and capsicum. Saute for 2-3 minutes and add the corn. Mix well add salt. Add oregano and balsamic vinegar and mix well. After two mins take it out from skillet and mix it the cream cheese mixture well. Now take the Khari toast, split it in two and apply the mixture evenly on the flatter surface. Put cheese on top. Preheat the oven for 10 mins at 180c and bake the Khari toast for 5 mins only. Take out as soon as the cheese on top melts. Let it stay out for a minute or two before serving. Garnish with Tabasco sauce and serve. You won’t be able to eat just one. You can try different combinations with this like mushrooms, spring onions etc. Serves 40 Calories per piece 350

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Pesto and Cream Cheese Panini

I have started running since past last week and it's been incredible so far. Once I get myself to the park then there is no stopping. I have this running app that I am quite fond off, I have signed up for the 10k run, 8 week program and this is my week 2 day 2. It's an interval running program with walking and running in intervals. Today's run was a bit challenging for me as I was a bit short rested but still pushed myself and after completing it the feeling was so surreal . That moment when your app says congratulations you have successfully finished your run and the cool down post that is the best feeling ever. So happy I pushed myself and didn't give in , so this calls for a treat. And my treat is this pesto cream cheese panini that I am going to have for lunch with some yesterdays left over tabbouleh salad for lunch. Ingredients For the pesto 1 cup Basil sprigs 2 tablespoons pine nuts 1/2 cup Parmesan 5 cloves garlic 6 tablespoons olive oil Salt to taste For the sandwich 4 slices Multi grain Italian flat loaf bread 1/2 cup cherry tomatoes cut in half 1/2 cup boiled corn 4 teaspoon Cream cheese 2 teaspoons of butter milk Method Take all the ingredients related to the pesto and grind it in the mixture and make a smooth paste. Then take the pesto out in a small bowl take 3 big tablespoons of pesto in a another bowl add 4 teaspoons of cream cheese a bit of salt and mix it well. Then add cherry tomatoes and the corn and mix it well. You can add 2 teaspoons of buttermilk if the mixture is too thick. Mix the tomatoes and corn with the paste. Take 2 loaves of flat bread. Apply olive oil using a brush on both sides generously. Spread this mixture in the centre and spread it out on one side of the bread and cover it with the other. Apply olive oil on both sides of the other bread as well. Toast it on a toaster till the light comes on or in an oven till the top part is golden brown. Cut into two slices and serve immediately

Serves 2

Calories per serving 487

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Tomato and Red Pepper Soup

Whenever I was visited my sister in NewYork, we often shopped groceries at Whole foods and often she would buy some freshly made soup from there. This one was our favourite. The aroma of basil and tomato was so satisfying on a cold evening. Add some crusty bread to that and you are in heaven. I had to learn how to make it and so I did.I had it with fried egg for dinner at home. This soup is a staple at our home now. Infact every time we have someone from out of country visiting us, my MIL asks me to make this soup. The best compliment I received was from a gentleman from Germany who said this is the best capsicum and basil soup he has has had anywhere in the world. (Imagine picture of me gloating from ear to ear). So am happy to finally feature it on my blog

Ingredients

10 medium sized tomatoes

1 onion sliced

5/6 cloves garlic

Handful of basil sprigs

1 Red Capsicum

1 boiled potato

1 teaspoon cinnamon

3 teaspoon sugar

2 teaspoons of olive oil

Salt to taste

Grated Parmesan for garnish

Method

Boil the tomatoes in water and set aside.

Take a skillet add olive oil and onion. Saute till onions shine and add garlic. Roast or char capsicum directly on the stove. Remove let it cool. Remove the charred skin and seeds and cut in slices. Add the capsicum to the onion garlic mixture. Mix well for about 2 mins.

Peel the skin of the tomatoes and add the tomatoes by squeezing them with your hand in the skillet one by one. Mix really well for 5 minutes. Add salt, cinnamon. Add basil sprigs. Cook for 5 more minutes and add sugar. Mix well and add the potato in slices. The potato is added to give the soup its required thickness without adding corn flour. Finally let the mixture cool for ten minutes and then blend using a blender or in a mixture grinder.  

Transfer to the skillet. Bring to boil add water as required and stir well. Add salt and sugar to taste.

Serve hot with grated parmesan and basil sprigs for garnish.

Serves - 5

calories per serving - 132

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Chickpea and Corn Salad

This is a lovely summer salad. Colorful and green. I recently read the book “The Conscious Cleanse” , a diet and health book that endorsed eating greens, greens and more greens. The book claimed that the more greens you eat, your cravings for junk reduce and your skin improved and energy levels also increase.

I just got back from a 10 day holiday at my Mom’s place. Its really hard to control when you are relaxed and at ease so I let go. The only thing I kept away from was outside food but I ate everything at home to my hearts content. I also made tacos, my mom loves my tacos and made a roasted capsicum and tomato spaghetti for the kids. I even tried a curried cauliflower soup that was a big hit with everyone along with beans pulav but all those recipes at a later date since I didn’t have time to photograph.

  After all the binge eating it’s time to cleanse. This is a lovely fresh summer salad with no sweetener. What I like about it is that it is filling and the natural flavours of the vegetables blend with each other really well.

Ingredients

¼ cup red cabbage chopped fine

½ cup salad greens (I used lola rossa) you can use lettuce or whatever is availble cut fine into stripes

1 onion cut it round then split in half

½ cup cherry tomatoes cut in half

½ cup chickpeas soaked overnight and boiled with pinch of salt.

¼ cup boiled corn

masala khakhra for garnish

For the Sauce

4 cloves minced garlic

2 teaspoon oregano

½ teaspoon black pepper

4 tablespoon olive oil

½ lime juice squeezed

2 teaspoon red wine vinegar

salt to taste

Method

Mix all the sauce ingredients and mix well . Mix all the salad ingredients in a bowl mix well and add the sauce. Top it with khakhra for a crunchy meal

Serves 2

Serves 3 if used as side dish

Calories 120

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White Bean Soup What is the best thing to have on a wet and rainy day ? pakoras and chai ? Not when you are trying to lose weight. So I settled for a hot and hearty white bean soup. Flavourful and wholesome. This is unlike a traditional soup as its not pureed but is chunky with vegetables The icing to the cake was I saw my regular cook making some pizza sauce which she makes in bulk and uses as and when she requires. I whisked away some of the tomato, onion and garlic purée which served as the base for the soup. Ingredients 1/2 cup white beans soaked overnight and boiled (if using pressure cooker then upto 2 whistles) 1 tomato pureed 1 onion grated 4 garlic cloves minced 1 carrot cut in small pieces 1/4 cup spring onions 2 tablespoons olive oil 1 teaspoon ginger chilli paste Salt to taste 1 tablespoon sugar Fresh Basil sprigs for garnish Grated Parmesan for garnish Method Take a skillet, add olive oil. Add the tomato , garlic and onion purée. Mix for a minute and add ginger chilli paste, and the spring onions. Mix for a minute and add the carrots. Mix for 2 mins add the white beans add 2 glass water and salt to taste and cover the skillet with a lid. Let it boil for 15 minutes. Then add sugar mix well add basil sprigs add more water if required and let it simmer for ten minutes more if water added else garnish with Parmesan and serve. Serves 2 Calories 258

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Zucchini Almond Salad

This took me even less then 10 minutes to make. I never knew Zucchini and almond could make such an amazing combination. No onions no garlic just 3 ingredients.The zucchini tasted almost like a pasta. You also need very little oil for the saute. I carried this as my work lunch and relished it in the car.

Ingredients

1 full zucchini

1/4 cup almond slivered

Parmesan flakes or grated

Olive oil

Salt to taste

Method

Cut the zucchini in circles and then cut them in strips. Take olive oil in a skillet and saute the zucchini just for a minute. Roast the slivered almonds. Mix the two and garnish with parmesan flakes or grate it on top. Best if eaten fresh however I ate it after an hour in my car. Loved the flavors.

Serves 1 if that’s the only meal

Serves 2 if using as a side dish

Calories 123

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Red Cabbage Salad

I am excited to share this recipe cause it can be made in 10 minutes flat. Its sweet and sour and works as a superb side dish. The red cabbage gives just the right crunch. I had some salad greens in the fridge and so I decided to add those as well.

Ingredients

1/4 of  cabbage cut in strips

1/2 cup salad greens cut in strips

1/2 cup yogurt

4 tablespoon date chutney (khajoor chutney) (I had some frozen in my fridge)

1/4 processed Amul cheese

1 teaspoon lime juice

4 teaspoon sesame seeds

fresh coriander as garnish

salt to taste

Method

Mix the yogurt, date chutney and cheese. Add salt and lime juice and whisk it well. Take a bowl and mix the cabbage and salad greens well. Roast the sesame seeds till slightly brown . Mix the sauce into the cabbage mixture and top it with sesame seeds and coriander. Eat as soon as it is served since cabbage will let out water and the salad will become runny. Since its so quick to prepare its best eaten fresh.

I had this as a side dish with my lunch and it was perfect. I loved the addition of the date chutney. And while was having my lunch I received these lovely things.

Can’t wait to use my cooking timetable to plan the food for the coming week.

Serves 2

Calories 140

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Mushroom Pasta Bake

Although this recipe is inspired, I have tweaked it at many levels. I usually make dishes based on the supplies I have at home. I had a bag of mushrooms lying around and that’s what inspired this dish. I am not particularly fond of mushrooms but I eat them because they are healthy and filling option. This dish was incredible, I ate the full bowl, and is was not too heavy cause I used Parmesan and little of Amul processed cheese. No extra cream, no white sauce. It was a lovely lunch and S liked it too, his only comment - go low on the salt next time.

Ingredients

125 grams of fusilli pasta

½ cup of mushrooms cut into pieces

4 cloves minced garlic

½ cup cut celery

1 white onion diced small

½ cup parmesan

¼ cup processed cheese

3 teaspoon white flour

2 teaspoon of rum (Black Label is what I used)

Fresh Parsley for garnish (I used dry parsley flakes)

Vegetable broth (I used maggi vegetable broth)

3 tablespoon of olive oil

salt and pepper to taste

Method

Take a skillet add olive oil, and the mushrooms, stir till mushrooms glisten, add the onions, celery, garlic and stir till mushrooms let out their liquid. Add the rum, white flour, vegetable broth , little water and stir till all the ingredients mix well. Add salt and pepper to taste

Cook pasta in salted boiling water al dente  and add it to the mushroom mixture. Stir well add full processed cheese and half the parmesan. Stir well and transfer to an oven proof bowl. Garnish with rest of the parmesan and parsley flakes. Set the oven at 140 degrees Celsius (300 F)  and bake for 25 mins till slightly golden

Serve hot with garlic bread

Serves 2

Calories - 400

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Pesto and Tomato Spaghetti Pasta

I love pesto. I love spagetti aglio e olio but S and V prefer some gravy with their pasta. S again does not like only pesto pasta so came about this creation. I mixed the pesto with tomato gravy and the result was divine. We all lapped it up. In terms of veggies I had some boiled corn and frozen peas and that’s what I used. You can use whichever combination you prefer. I didn’t have pine nuts (don’t know where to get them in India) so I used walnuts instead

Ingredients

Half a pound of whole wheat spaghetti

5 tomatoes boiled

8 cloves of garlic minced

1 onion grated

half a cup walnuts

half a cup olive oil

half a cup parmesan grated

1 cup basil leaves

half a cup frozen peas

half a cup peeled corn

2 teaspoon sugar

Salt to taste

Pepper to taste

METHOD

Combine olive oil, basil, salt, parmesan, walnuts , 4 cloves garlic and blend it in a food processor. Add pepper to taste. Set aside

Take boiling water add salt and cook the spaghetti al dente

Take a skillet add olive oil, add garlic and onion paste saute for a minute. Take a boiled tomatoes rinse out the water grind it in a food processor and add the tomato liquidised to the skillet. Cook it well for about 5 minutes. Add 2 teaspoon of sugar, salt and cook for another 2 minutes. In a separate bowl boil water and add corn. Let it boil for about ten mins and add the frozen peas. Mix the pesto mixture with the tomato and stir well. Add corn and peas to mixture after draining out the water and mix well. Drain out the water from spaghetti add olive oil to avoid it sticking to each other . Add spaghetti to the serving bowl and add the tomato pesto sauce on top.

Enjoy

Serves 2 people 

Calories in one serving 384 calories.