Nov 25, 2015 1 comment:

Acorn Squash & Apple Soup ~ Vegan Recipes

I should say our cafeteria at work is the inspiration behind this recipe. My colleague at work told me ( knowing that I am a foodie) that Squash and Apple Soup at Cafe is awesome and I should try that. Usually I wouldn't have checked the soup section at the cafeteria, but since she insisted me, I have tried that once and Oh my, it is so delicious, the sweeten taste of squash, slight sourness of apples and light curry spices and the creamy flavor of coconut milk  balanced the taste and texture of this soup. The minute i tried the soup, I am determined to try that at home. And here is the result, Enjoy!

Acorn Squash - 1 medium
Apple - 1 medium ( Red delicious or Golden)
Carrot - 1 medium
Onion - 1/2 cup chopped
Coconut Milk - 1 cup
salt - 1 tsp
Black Pepper - 1/2 tsp
Curry Powder - 1 tsp
Cinnamon powder - 1/4 tsp
Brown Sugar - 1 tsp
Vegetable Broth - 1 cup
Vegetable Oil - 1 Tbsp

Preparatory Steps:
  1. First trim the edges of Acorn Squash and chop them into pieces along with skin. Use big Chef Knife, carefully as squash will be very hard outside. Place the acorn squash pieces on the baking sheet and bake for 40 minutes. Take them out of the oven,  pierce with fork so that the flesh separates from skin. Keep all the flesh in a medium bowl and  mash roughly with fork and keep it aside.
  2. Wash Carrot, remove edges and peel and chop into medium pieces.
  3. Wash Apple,  peel and remove seeds and chop into medium pieces. 


  1. Heat medium non-stick pot and add vegetable oil to it. Once the oil is hot, add chopped onion to the pot. As onions sautéed add, chopped carrot and apple to pot. Close the lid and let carrots and apple cook until they become soft. 
  2. Add cinnamon and salt to the vegetables in the pot. Add vegetable broth and cook vegetables along with broth. Add coconut milk to the pot and bring to boil. Add Curry powder and Brown Sugar to it and mix everything together. 
  3. Add mashed acorn squash pulp to the pot and close the lid and simmer for 5 min. Now the whole vegetable mixture in the pot comes together becoming thick. 
  4. Switch off the stove and let it cool for 10 min. Now use Hand blender and blend in the pot or transfer the soup to blender or nutribullet and blend it until it becomes creamy and smooth. 
  5. Now transfer this soup to pot and bring to boil for 5 min, top with freshly cracked black pepper and switch off the stove. 
  6. Serve hot immediately with some croutons on the side or some pumpkin seeds on top! Tastes Delicious! Yummmm!

Stay Warm with this comforting soup in this cold weather,
Happy Cooking until we meet here!

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Nov 22, 2015 1 comment:

Masala Gutti Vankaya with Graffiti Eggplant

Today at Taj Groceries these Graffiti Eggplants caught my eye. I have never tried these before, so I picked around dozen tender eggplants and got home. And the next thing happened is this simple Masala Gutti Vankaya in my kitchen! This recipe is totally made up by me and done in pressure cooker, saves tons of time as this is shortcut to Gutti Vankaya curry which is usually a lengthy process to make. Here is the recipe, Njoy!

Graffiti Eggplant - 10
Cumin Seeds - 1 tsp
Onion - 1
Tomato - 1
Green Chili - 2
Ginger Garlic Paste - 1 Tbsp
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp
Oil - 2 Tbsp
Cilantro - 1 Tbsp

Spice Powder:
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Rice Flour - 2 Tbsp

Preparatory Steps:
  1. Mix all the ingredients under Spice Powder section in a small bowl and keep it dry.
  2. Wash Eggplants and remove the stem.  Make a slit into 4 slices but they need to be intact at the top. 
  3. Rub Eggplants with 1 Tbsp of Oil and dust with spice powder mixture all around. 
  4. Sauté Eggplants in the non-stick pan for 10 min, turning all over so that the eggplants gets soft with out changing their color .

  1. Take non-stick pressure cooker and add remaining 1 Tbsp Oil to it. Once the oil is hot add cumin seeds, as they splutter add Ginger Garlic Paste. 
  2. Add green chili, chopped onions to the pan and mix them well with ginger garlic paste. Close the lid and let the onion mixture cook on low heat for 5 min. 
  3. Now add Tomato pieces to the onion mixture and let them simmer for 10 min ( until tomato pieces are mashed up). Add 1 tsp of salt to the tomato onion mixture and mix it well. 
  4. Now add the sautéed spiced egg plants to the pan. Add any remaining spice powder mix to the pan. Mix Eggplants with Tomato & onion mixture.  Add garam masala powder to it.
  5. Close the lid tight and cook on pressure for 2 whistles and switch off the stove. 
  6. After 15 min, Take the weight off and remove the lid. Don't mix it up Eggplants will be tender. Taste and adjust the seasonings, add cilantro to gravy. Switch off the stove.
  7. Transfer the curry to serving bowl carefully and serve with Hot White Rice immediately. 

will be back with another short cut to traditional recipe!

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Nov 16, 2015 1 comment:

Gummadikaya Bellam Pulusu ~ Orange Pumpkin Stew

While growing up I haven't witnessed many Pumpkin recipes, but my mom makes wide variety of stews with most of the squash type vegetables. I have got introduced to Pumpkin recipes by our Nanny who used to take care of my daughter. So today I have mixed these two women's best interest and made a Pumpkin Stew which is absolutely delicious and tasty! Here is the recipe, Njoy!

Orange Pumpkin - 1/8 of medium pumpkin
Onion - 1
Green Chili - 2
salt - 1 tsp
Red Chili Powder - 1/2 tsp
Tamarind paste - 1 Tbsp
Coriander Powder - 1/2 tsp
Bellam ( Jaggery) - 3 Tbsp
Oil - 2 Tbsp

Tempering Ingredients

  1. Heat non-stick pot on the medium heat and add oil to it. Once the oil is hot add Red Chili, Chana dal, Urad Dal, Cumin Seeds and Mustard Seeds, once the lentils are roasted finish tempering by adding curry leaves. 
  2. Add sliced onions and slit green chilies and mix with tempering.
  3. Add pumpkin pieces to the Onions in the pot and mix it well together, close the lid and let the pumpkin simmer for 5 min so that it becomes soft. 
  4. Now add, tamarind paste, salt, red chili powder, coriander powder to the pumpkin and mix it well. Add 2 cups of water and close the lid, keep the heat to low to medium and simmer the stew for 15 min.
  5. Remove the lid and taste and adjust any seasonings. Add Bellam (Jaggery) to the stew and simmer more on medium heat for another 5 minutes ( or until jaggery dissolves in stew).
  6. Switch off the stove and transfer the stew to serving bowl and serve hot with White Rice and Dal (Mudda Pappu) on the side along with some Ghee! Oh Heavenly.....!

  • My red chili powder is very spicy that is why I added only 1/2 tsp, if you need more spice, you can add up to 1 tsp of red chili powder
  • While cutting the pumpkin I have left the Skin on, so that the pumpkin does't get mushed up, and the skin helps to retain the shape of pumpkin pieces in stew. But if you don't like Skin, please feel free to remove the skin (with knife, you can't peel it with peeler).

will be back with another traditional recipe!
happy cooking until then!

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Oct 30, 2015 1 comment:

Stuffed Sweet Peppers ~ 3 Ingredient Recipes

Stuffed Sweet Peppers
Mini Color Sweet Peppers - 20
Cream Cheese - 4 oz ( 1/2 package)
Basil Pesto - 1 Tbsp
Cheese - 1 Tbsp (Optional)

Preparatory Steps:
  • Wash and Drain Sweet Peppers. Cut them vertically (length wise) along with stem, and remove any seeds and membrane inside. 
  • In a medium bowl, mix cream cheese and basil pesto together until well combined. 
  1. Heat Oven to 350 F / 180 C.
  2. Stuff Cream Cheese mixture in each pepper half carefully and Arrange Pepper halves on the Baking Sheet. 
  3. Bake for 20 to 25 minutes. After 25 min, Keep the oven in Broil mode and broil for 5 min, for that extra crunch on top.
  4. Take them out of the Oven and Serve Immediately. 

Cut them into half lengthwise, remove seeds and membrane

Stuff with cream cheese mixture and top with some cheese

Serve as a side or companion for your salad

Great for serving as Super Fancy Snack or Stunning Side dish or Fun Munching at Game Parties.

Will be back with another easy savory side dish
take care until then

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Oct 24, 2015 1 comment:

Red Pepper Mushroom Sandwich (Veggie and Vegan Versions)

I love making simple and healthy sandwiches for my breakfast. I prepare these for kids lunch boxes and serve the same for our breakfast. It's like 2 birds for one shot. While these are done at the same time, my morning routine becomes so much manageable. When I am having this Red Pepper and Mushroom Smothered Cheese sandwich for breakfast  in an early morning meeting at work ( this is so manageable as a to-go sandwich too!),  one of my colleague demanded for recipe. That's when I sit down to write this simple sandwich recipe, I have covered both Veggie and Vegan versions here. Here is the recipe, Njoy!

Red Pepper - 1/2 medium
Mushroom - 2 medium
Salt - 1 tsp
Black Pepper - 1/2 tsp
PavBaji Masala - 1/2 tsp (Optional)
Cheese - 2 Tbsp
Avocado - 1/2 medium
Lime Juice - 1 Tbsp
Vegetable Oil - 1 tsp
Bread Slices - 4

Preparatory Steps:
  • Remove stem, seeds and membrane inside Red Bell Pepper and chop into small pieces
  • Remove the Stem from Mushroom bottom and chop into small pieces. 
  • Toast Bread Slices on the pan.

Red Pepper & Mushroom Sauté:
Heat non-stick pan and add oil to it. Once the oil is hot, add red pepper and mushroom pieces to the pan, sauté  them for 2 min. Add salt, black pepper and PavBaji masala to veggies ( leave some salt & black pepper for Avocado spread). Mix spices with veggies and switch of the stove, take the pan out from the heat.

Now Assembling...!

Veggie Version:
Heat the Non-stick pan and arrange two bread slices. Layer cheese on one side of the bread. Top with half of Pepper and Mushroom sauté on cheese. Add another cheese layer on top of veggie mix. Now top with another toasted bread slices. Press down with spatula for the sandwich to stick together. toast in on both sides for 30 sec. Take it out from the Pan and cut in half and serve! Yummy!

Red Pepper Mushroom Sandwich - Veggie Version

Vegan Version:

Fresh Avocado Spread:
Take Half of Avocado, spoon it out from it's shell and add to mortar. add remaining salt and black pepper. add lime juice. With pastel roughly smash avocado in the mortar until it becomes like Avocado paste.

Take one slice of Toasted Bread and spread with Avocado Spread. Add remaining pepper and mushroom veggie mix on top of avocado. Add remaining Avocado spread on top of veggie mix. Top with another slice of toasted bread and, press down on both sides. Cut into half and dive into this delicious freshly made healthy sandwich.

Red Pepper Mushroom Sandwich with Avocado Spread

Hope you liked these simple and healthy sandwiches!

Will be back with another simple sandwich,
Take care until then!

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