Vegan Black Bean Enchiladas

We were in the mood for enchiladas in dinner one day but thinking to avoid all the fats and calories of the traditional one. So didn’t use feta cheese in my dish. According to ayurveda two milk products are also incompatible. So i came up with this tasty, healthy recipe of Black Bean Enchiladas.  I grated some fresh turmeric for more nutrition. But it’s totally optional.

# When you cooking cheerful, spiritual mood and pleasant atmosphere is very important. # Because

# Food feeds not only the body but also mind and soul. 

Ingredients for Black Bean Enchiladas

• Small onion, chopped 1
• Small green pepper chopped 1
• Garlic clove 1-2 minced
• Olive oil 2 Tsp.
• Black beans boiled or can 1 Cup
• Frozen corn ¾ cup
• Jalapeno 1 deseeds and diced
• Coriander few Strings ( Washed and Finely chopped )
• Fresh turmeric (Optional)
• Cumin Powder ½ Tsp.
• Tortillas warm 6-8
• Enchilada sauce 1 cup
• Mexican cheese ¾ cup

    Method

1. In a large skillet, sauté the chopped onion, chopped green pepper, garlic in oil until crisp and tender.
2. Add the beans, corn, diced jalapeno, taco seasoning, and salt and chopped cilantro. Sauté 3-5 minutes.
3. Spoon 2-3 bean mixture down the center of each tortilla. Roll up and place seam side down in a baking dish coated with cooking spray.
4. Pour sauce over the top. Sprinkle with cheese.
5. Bake uncovered at 350 for 20-30 minutes or until heated through.
6. Or place 2 enchiladas on microwavable plates. Top each serving with enchilada sauce and cheese as per your desire quantity. Microwave each serving on high about 2 minutes or until cheese inside enchiladas is melted.

Mashed Potato with Green Garlic (Lilu Lasan, Bataka Nu Kachu)

I am posting a recipe after long; I went to India for a trip. I have enjoyed a lot.

Here I am posting one of my favorite dish in spring time and in winter time. It’s Mashed Potato with Green Garlic (Lilu Lasan, Bataka nu Kachu). It is a simple, delicious and easy to make.

#India # the land of Vedas # Bhagavad Gita # Saint # Hrishi # Feeling # Blessed # Happy

Ingredients

• Green Garlic 100-150 gms
• Potatoes Boiled and Meshed 2 Big
• Green Chili Paste ½ Tsp. or according to your taste
• Sesame Oil or any other oil according to your choice 2-3 Tbsp.
• Salt to taste

 Method

1. In a mixing bowl, take two big boiled or steamed potatoes and meshed properly.
2. Add 2-3 Tbsp. sesame oil. Add salt to taste. Add green chili Paste.
3. Add 100 to 150 Gms of fine chopped green garlic; mix well.
4. You can adjust the quantity of ingredients as per your taste.
5. Leave aside at least half an hour. Lasan nu Kachu/mashed potato ready to eat.
6. Enjoy Bataka Nu Kachu with hot roti or paratha or with a toast or on a naan etc.

Fenugreek Dumpling and Broad Beans Curry (Surati Papadi Ma Methi Muthia)

In this recipe first we make Muthia. Authentically in Guajarati family for making Muthia (Dumpling) they use 60% wheat Karkaro Flour (Whole Wheat Flour) and rest 40 % Jowar Flour (Sorghum Flour). Traditionally they not frying Muthia but adding directly Muthia in Papadi Beans and cooking. But I like to steam Muthia or deep fry so I can use some of them for curry and rest for tea time or as a snack. It’s quick, easy tasty and delicious.

     Ingredients for Fenugreek Dumplings (Methi Muthia)

• Fenugreek Leaves 1 Big Bowl
• Karkaro lot (Whole Wheat Flour) 1 and ½ cup
• Sorghum (Jowar) Flour ½ Cup
• Note: If you like you can make Muthia with only Whole Wheat Flour (Karkaro Lot)
• Oil for deep fry
• Spices
• Sesame Seeds ½ Tsp.
• Ajmo (Carom seeds or Ajwain) ¼ Tsp.
• Green Chili and Ginger Paste 1 Tsp.
• Garlic Paste ½ Tsp.
• Turmeric Powder 1 Tsp.
• Cumin Coriander Powder 1 Tsp.
• Coriander Powder 1 Tsp.
• Pinch of Baking Powder
• Pinch of Asafoetida Powder
• 2-3 Tsp Oil
• Salt to taste

             Method

1. Take a big bowl or plate, take flour, chopped green fenugreek leaves, add all spices listed above, mix well with hand thoroughly, now make dumpling (Muthia) in cylinder shape. Deep fry all of them and keep a side.

             Ingredients for Sabji

• Surati Papadi(Broad Beans) 200-250 gms
• Oil 2-3 Tsp.
• Garlic Paste 2 Tsp.
• Pinch of Hing
• Spices
• Ajmo ( Ajwain/carom seeds) ¼ Tsp.
• Turmeric Powder 1 Tsp.
• Green Chili and Ginger Paste 1 Tsp.
• Cumin and Coriander Powder 1 tsp.
• Pinch of Baking Powder
• Salt to taste

          Method

1. In a steamer steam Papadi with little salt about 8-10 Minutes. Let it cool 5-10 minutes).
2. In kadhai or pan take oil 2-3 spoons add carom seeds (Ajmo), hing.
3. Add hing(Asafoetida) and garlic paste with spoon of water, add Papadi (Broad Beans) and stir. Add rest of masala, mix well and cook for 4-5 Minutes.
4. Add prepared dumpling and add ½ to 1 cup of water. (Adjust water quantity according to consistency of your desired).
5. Cook for 5-7 Minutes or up to boiling.
6. Add sugar, coriander and cover lid for 10-15 minutes.
7. Now it is redy to serve with roti/paratha or enjoy with fresh Mango Rus (Pulp) or with mango cube. I made some roti for hubby but I like to enjoy without roti with mango cube as a side.  

Mung Bean (Green Gram) and Brown Gram Bean Taco

Eating Tacos is one of favorite meals of my family. I made tacos filling of sprouted green gram and brown mung beans. It’s an amazingly easy to make, delicious and nutritious and pack of Protein.

Ingredients

• Sprouted Moong Beans 1 Cup
• Sprouted Brown Moong Beans 1 Cup
• Olive Oil 1 Tbsp.
• Minced Garlic 2 Cloves
• Cumin Powder 1 Tsp.
• Salt and Pepper to taste
• Taco Seasoning 1 Tsp.
• Lemon Juice 1 Tbsp.
• Fresh salsa or Store Bought
• Guacamole
• Lettuce/veg. of your choice
• Cheese Grated

Method

1. In a steamer steam both sprouted beans 10 minutes. Let it cool.
2. In a large saucepan, heat the oil and add steamed mung beans, add the spices cumin powder salt and pepper, taco seasoning and garlic. Stir and cook 5-7 minutes.
3. Mung beans should be tender but not mushy. Remove from heat. Sprinkle lemon juice and mix.
4. To assemble the tacos, warm tacos in oven 3-5 minutes and layer with mung beans, top with guacamole, salsa, lettuce, sour cream, cheese, olives, veg. of your desired. Serve immediately.

Sprout Moong beans Method

Soak whole Moong Beans in a bowl over night to soften.The next day drain water and rinse well, and then spread in a single layer over a baking sheet.Cover with a towel and allow sitting at room temperature or out of the sun for 1-2 days, until little tails start to sprout.

Authentic Jain style Sahi Paneer (Tomato, Cashew, Cottage Cheese Curry)

The authentic Jain style Sahi Paneer is a delicious rich creamy gravy dish with flavor full spices. It is quick to prepare, loved by kids, perfect for weekend lunch or dinner or can be prepared for any special occasion. Sahi Paneer can be served with any Indian bread, such as naan or with rice.

Ingredients

• Paneer/Indian Cottage Cheese 300 grams
• Cashew 15-20
• Almonds 1 Tbsp. (4-5 Pieces)
• Cream ½ cup or regular milk
• Melon Seeds without skin (Magaz seeds) 1 Tbsp.
• Tomatoes 4 Medium Size red and ripe (chopped) or 4 Tbsp Tomato Paste
• Ginger 2 inch piece grated or paste
• Green chili paste 1 Tsp. (optional)
• Garam Masala Powder 1 Tsp.
• Turmeric Powder 1/2 Tsp.
• Kasuri Methi Leaves/Dried Fenugreek Leaves
• Oil 1 tsp.
• Butter 2 Tbsp.
• Coriander Powder 1 Tbsp.
• Sugar 1 Tsp.( adjust according to your taste)
• Red Chili Powder 1 tsp.
• Green Cardamom Powder ¼ Tsp.
• Pinch of saffron/kesar, crushed
• Salt to Taste

Method

1. Heat oil in a pan. Add tomatoes and cashew nuts chopped, almonds copped, melon seeds, sauté lightly. Cook for 10-12 minutes or tomatoes are pulpy. Let it cool.
2. Transfer this mixture into a mixer jar, and grind to a paste with a little water, transfer the mixture into the same pan.
3. Add butter; add red chili powder, grated ginger, green chili, cumin powder, coriander powder, turmeric powder, kasoori methi powder, salt and sauté.
4. Add pinch of saffron cover and cook a low heat for 8-10 minutes.
5. Add cream and mix well. Add Paneer, garam masala powder, green cardamom powder, sugar and mix well.
6. Transfer into a serving bowl, garnish with some cream and serve hot.

Note: I used regular whole milk instead of cream to decrease fat level in my dish because making frequently Paneer dishes.

Glue Berry(Gunda) Sabji

Gundas also known as Bird Lime/Glue Berry/Cordial/Lasode/Fragrant Manjack. They are usually available in the summer. They are mainly used to prepare pickles but also prepared as vegetables in meal. My mom used to make sabji many times in season but I am at least making one or two times in season because gunda is good for health and has many health benefits. I made with sorghum Flat Bread(Jowar Rotlo) and Garlicky butter milk, Khichadi. It’s simple, healthy, earthy soulful meal for me.

Ingredients

• Gundas 15-20 pieces
• Oil 2 Tbsp.
• Mustard seeds 1 Tsp.
• Pinch of Asafoetida
• Filling Ingredients
• Bengal Gram flour ½ cup(roasted)
• Red Chilli Powder 1 Tsp.
• Coriander powder 1 Tsp.
• Cumin Powder 1 Tsp.
• Turmeric Powder ½ Tsp.
• Coconut fresh or flakes 1 Tbsp.
• Raw Mango Grated small 1 or 1 Tbsp. Dry mango Powder(aamchur powder)
• Coriander Leaves ¼ cup
• Salt to taste
• Oil ½ Tbsp.
• Salt to taste
• Pinch of brown sugar
• Water to add when cooking

Method

1. Wash, dry and destalk gundas, gently break them, with tip of a knife dipped in salt, scoop out seeds and sticky stuff. Keep gundas aside.
2. Mix all ingredients for the filling, Divide it into two parts. Use one part to fill the gundas. Use the other half, to sprinkle over the gundas.
3. Heat oil in a pan, add mustard seeds. As they cracked, add asafoetida and stuffed gundas. Gently toss, sprinkle a 2-3 spoon of water and cover them. Cook for about 10 minutes. Stir in between. Sprinkle little water as needed. Lower the flame.
4. When gundas are half cooked, sprinkle the half of the filling mixture over them.
5. Mix well. Cover and cook gundas till tender. Serve hot.

Chickpeas Curry

This healthy, tasty chickpeas curry is super quick and makes a great side dish or vegetarian main dish. Chickpeas is a great source of protein and energy booster. Making many times in weekend lunch or in dinner. My family really enjoying every time.

Ingredients

• 400g Chickpeas cooked or tin drained and rinsed
• 1 Tbsp. Oil
• 1 Onion chopped
• 2 Tbsp. Tomato Paste or 1 fresh Tomato Chopped
• 1 Garlic Cloves, crushed
• ½ Tsp. Cumin Powder
• ½ Tsp. Coriander
• ¼ Tsp. Turmeric Powder
• ¼ Tsp. Red Chilli Powder
• ¼ Tsp. Garam Masala (Optional)
• ½ Tsp. Brown Sugar
• 1-2 inch piece root ginger, grated
• 1-2 Cardamom Pod
• 2-5 Black Pepper
• 1-2 Cloves
• 1 Bay Leaf
• 1 Small Cinnamon Stick
• 1 Tbsp. Finely chopped coriander    

Method

1. Heat a deep saucepan or a medium wok and add the oil.
2. Add the cinnamon stick, black pepper, cardamom pod, bay leaf and cloves
3. Add the onions and garlic, fry until the onions are caramelized.
4. Add the salt to taste, cumin powder, coriander powder, turmeric powder and red chili powder. Mix for a minute and add the tomato paste. Add 1 to 2 spoons of water and cook for 2 to 3 minutes. If using fresh tomato cook for 5-6 minutes.
5. Add the chickpeas, and grated ginger, mix. Add water according to your desired consistency.
6. Mash a few of the chickpeas while cooking. Adjust seasoning. Add garam masala and brown sugar. Cover and simmer for 5 minutes.
7. Garnish with finely chopped coriander.
8. Serve with pitta breads, roti, cumin rice or plain basmati rice.

 

Tandoori Grilled Mushroom Open Sandwich

Fragrant, aroma is awesome of grilled vegetables. This is a very easy and quick sandwich for weekend lunch or for work lunchbox.

Mushrooms are low in calories and valuable source of protein.

Ingredients

• Mushrooms 250 grams.
• 1 Medium Onion Diced
• 1 Small Red Capsicum Julian Cut
• Salt to taste
• Lemon Juice 2 Tbsp.
• Tandoori Masala 1 Tbsp. or ¼ Tbsp. each Cumin Powder, Red Chili powder, Black Powder, Turmeric , 1/8 Tbsp. Crushed Fennel Seeds.
• Ricotta Cheese for Garnish
• Bread

    Method

1. Combine all the ingredients along with Mushroom, Diced Onion and capsicum except Ricotta Cheese and bread. Marinate at least 15-20 minutes.
2. Roast them in grill or in a pre heated griller till they turn golden brown.
3. Toast the bread and spread 1-2 spoon of mushroom mixture on one slice of bread.
4. Garnish with ricotta Cheese and enjoy with smoothie or juice!!

Asparagus, Red Pepper, Mushroom Fried Rice

Asparagus also Known as Shatavari in Hindi. It has been used for centuries in Ayurveda as an aid for the reproductive system, particularly for females, and as a support for the digestive system.  Asparagus is the best supplier of folic acid and high in potassium. Making many dishes from Asparagus, here I am posting Asparagus Fried Rice and Asparagus Pakora.

Ingredients

• 8-10 stalks of Asparagus, hard ends trimmed
• 1 small Bell Pepper Julian Cutting
• 8-10 Mushroom wash and sliced
• 1 medium onion finely diced
• 2 cups Rice boiled
• 2-3 Tbsp. sesame oil
• 1 Tbsp. sesame Seeds black and 1 Tbsp. white Sesame Seeds roasted
• Garlic crushed 3-4 cloves
• Ginger chopped 1 inch piece
• ¼ spoon green chili chopped ( optional)
• ¼ spoon freshly ground black pepper
• Soy sauce 1-2 Tbsp.
• Rice Vinegar 1 Tbsp. 

Method

1. Cut Asparagus into 2-3 inch pieces.
2. Heat a large, heavy bottomed skillet or a wok over medium heat. Add 2 tbsp. sesame oil.
3. Add Asparagus, Bell Pepper, Sliced Mushroom and onion. Toss and cook till the veggie softens slightly. (About 5-7 minutes)
4. Add garlic, ginger, green chili, roasted black sesame and white sesame seeds, black pepper, soy sauce, salt and mix.
5. Sauté 1-2 minutes.
6. Add rice, rice vinegar, brown sugar and mix well.
7. Garnish with green onion or coriander. Serve hot.

Green peas, Green Onion Curry

Green Peas with green onion is my unique curry recipe because my grandma used to make.

There different flavor, taste and aroma when we using fresh vegetables and spices. And many benefits if we ground masala in Mortal Pestle. In the mixer due to high speed and friction most nutrient are destroy. So I am trying to avoid mixer and more using Mortal pestle to blend my masala.

Prep.Time 15 Mins.  Serving 3 Cooking time 20 Mins.

Ingredients

• Green Peas ½ cup fresh or frozen
• Green Onion 8-10 string
• Onion 1 Medium size
• 2 small Tomatoes
• 1 Tea Spoon Ginger Paste
• 1 Tea Spoon green Garlic Paste
• 1/2 Tea Spoon green chili paste
• 1 Tbsp. Cashew Powder
• Cumin seeds ¼ Teaspoon
• Mustard seeds ¼ spoon
• Pinch of Hing (Asafetida)
• Turmeric Powder
• Red Chili Powder ¼ Tea spoon
• Coriander Powder 1 Tea spoon
• Cumin powder ½ Tea spoon
• ½ Tea Spoon Garam Masala
• 1 Tbsp. Fresh chopped coriander

 Method

1. Take out the peas from the shell. Take out the skin of shallots and chop them finely.
2. Add water in a wide vessel and add the green peas. Add a pinch of turmeric powder and pinch of salt to vessel and cook till the peas gets cooked. This will take approx. 10 minutes.
3. In a pan add oil and throw mustard seeds. When splutter add cumin seeds and hing. Add Onion and salt. Sauté until turns golden brown. Add ginger, garlic, green chili paste. Sauté for few minutes.
4. Add chopped tomatoes and cook till tomatoes turn mushy.
5. Add chopped green onion and cashew powder and garam masala. Sauté for 2-3 minutes.
6. Add Green Peas and simmer for 4-6 Minutes.
7. Garnish with chopped green onion and chopped coriander. Serve with roti or rice.

  Note: Same way you can make Pigeon Peas curry. Use pigeon peas instead Green Peas.