Jan 14, 2017 No comments:

Vegetarian (Vegan) Chili ~ Slow Cooker Recipes

As my sister insisted I bought a slow cooker for 2015 Thanks Giving. Usually I don't like buying unnecessary kitchen gadgets as they take up lot of space in kitchen. I get tempted lot of times to buy Food Processor or Standup Mixer, but never owned one, for the same reason. When I went to Thanks Giving shopping in 2015, with my sister, she made me buy electric griddle and slow cooker. I have used electric griddle a lot in the whole year 2016 , but never opened slow cooker. So for Thanks Giving 2016 I was determined to open the Slow Cooker, so i finally experimented Vegetarian Chili , in slow cooker ( which was long time due on my recipe list). That was just the beginning and there is no end. Lot of Slow Cooker recipes started happening in my kitchen these days, esp for this cold winter season, hot slow cooker recipes are best to give warmth and comfort. You should really thank my sister, otherwise I would't be trying all these recipes and bringing these to you. Wink, wink..;-) !

I wanted my first slow cooker recipe to be Vegeterian Chili, so I have browsed several recipes, but didn't settle on any one. Finally I ended making my own version chili with the vegetables that I had handy at that time. Here is the recipe, Njoy!

Step by Step View
Oil - 1 Tbsp
Onion - 1 medium
Zucchini - 1
Yellow Bell Pepper - 1
Carrot - 1
Crushed Tomatoes - 1 can
Black Beans - 1 can
Pickled Jalapeños - 10 ( or Deseeded Fresh Jalapeno  - 1)
Cilantro - 1/4 cup

Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Kashmiri Red Chili Powder - 1/4 tsp ( or Paprika)
Salt - 1 tsp
Cajun Seasoning - 1/2 tsp ( or Garlic and Onion Powder - 1/2 tsp)
Brown Sugar -  1 tsp

Lime Juice  or Lime Wedges
Cheddar Cheese
Avocado Slices

Preparatory Steps:
  • Take Black Beans out of the can and wash under running water in a colander. This helps to reduce the excess sodium in canned foods. 
  • Chop onion into big pieces, chop Zucchini into medium size cubes. Trim edges, remove seeds from the bell pepper and chop into medium size cubes. 
  1. In a non-stick pot, add Oil, once it is hot, add chopped onion pieces, Zucchini and bell pepper pieces. Saute for 5 min. Switch off the stove and transfer veggies to Slow Cooker ceramic pot. 
  2. Add canned tomatoes to the pot followed by rinsed black beans. Add Jalapeno slices. Mix everything well in the pot. 
  3. Add salt and spices to the pot. Add 1 cup of water, combine everything together. Close the lid. 
  4. Set the Slow Cooker setting, Mode to Low, set timer to 4:00 hours. That is it. Do your work or shopping and come back in 4 hours. 
  5. Now open the lid and adjust salt as needed. 
  6. Serve Chili into wide bowl, Garnish with Avocado slices, cheddar cheese on top and lemon wedge on the side ( or sprinkle lemon juice on top), serve hot immediately. Serve some corn chips on the side to add little crunch. Yummmm! Nom, Nom...Nom!
so Delicious...!

  • I was little greedy with spices and added green chilies also, that made this chili little spicy. You can reduce the spices according to your needs if you can't handle the spice. :-).
  • If you don't have Kashmiri Red Chili Powder you can use 1/2 tsp of Paprika. Kashmiri red chili powder is very spicy and very bright in red color. 
  • Cajun Seasoning will be little salty, if you are using it, adjust your salt accordingly. If you don't have cajun seasoning, you can add 1/2 tsp of Garlic Powder and 1/2 tsp of Onion Powder.

For 2014 Thanks Giving, I have bought NutriBullet, I have kept that in full use since then, you can browse all NutriBullet Recipes here.

Will be back with another spicy and winter recipe, stay tuned!

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Jan 3, 2017 No comments:

Gobhi Musallam ~ Roasted Whole Cauliflower

Gobhi Musallam is a super fancy cauliflower Mughali dish that can entrance any crowd when it is plated and brought to the table. It looks very exotic and restaurant style delicacy dish  and the best part is, this recipe is very easy and you don't have to stress about it. In Mughali, Mussallam means 'Whole', in this recipe the Cauliflower is marinated with masala and get roasted as a whole hence the name "Gobhi Musallam". This dish is quite popular in North India, if you are in states, this could be a nice addition to your Vegetarian Thanks Giving Menu. With out any due, here is the recipe, Njoy!

Cauliflower - 1 medium size
Turmeric Powder - 1 tsp
Garlic Cloves - 3
Bay Leaf - 1
Salt - 1 tsp
Lime Juice - 1 tsp

Butter - 1 Tbsp
Oil - 1 Tbsp
Cinnamon - 1 stick
Clove - 2
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Onion - 1 cup ( chopped)
Tomato - 1 cup ( chopped)
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cilantro -1/4 cup

Cashew Nuts - 10
Poppy Seeds - 1 Tbsp

Preparatory Steps:

  • Soak Cashew Nuts and Poppy Seeds in 1/2 cup of Warm Water.
  • Trim the outer leaves and base of Cauliflower carefully with out breaking the whole cauliflower. Wash thoroughly under lukewarm water. 


Blanch Cauliflower:

  1. Take a deep pot and fill half with water. Add salt, turmeric powder, chopped garlic and bay leave to water. Immerse the whole cauliflower in it, you need to make sure Cauliflower is fully covered with water. Keep the pot on stove and boil water, for about 10 to 15 min ( until cauliflower becomes tender).
  2. Take the Cauliflower out of the water and keep it aside on a plate. 

Make Masala Marinade:

  1. Heat non-stick pan, add butter and oil. Once butter melts, add cinnamon and clove. Add chopped green chili and onions. Saute onion for 2 min, then add ginger garlic paste. Mix it well with onions. 
  2. Add chopped tomato and keep mixing it with onions. In 2 min it becomes thick gravy. Add salt, red chili powder and coriander powder and mix it well into gravy. Add Garam Masal and and chopped Cilantro and close the lid and let it cook for 2 min. Finally add cashew nuts and poppy seeds to the gravy along with water. Switch off the stove.
  3. Let this mixture cool, and grind everything into thick paste. 

Baking the Whole Cauliflower:

  1. Pre Heat Oven to 350 F.
  2. Rub this paste on the Cauliflower on all sides.  Transfer Cauliflower to a baking dish.
  3. Bake for 30 - 35 min, until the paste becomes thick and dry on Cauliflower. 
  4. Switch off the Oven, Take the Cauliflower out and transfer this to a Wide serving plate and Garnish with Cilantro on top. Chop into pieces and serve warm with rice or roti. 


  • Usually Mughlai Dishes are prepared with Cashew Nut and Poppy seeds masala. If you don't like Poppy seeds you can eliminate it, you don't notice a whole lot of difference in taste. 
  • Always pick small to medium cauliflowers for this recipe. 
  • Blanching Cauliflower is a critical step in this recipe, as this process makes the Cauliflower get cooked on all side and makes it very tender inside. Bay leave and Garlic will give very nice flavor to cauliflower, and turmeric will give nice color. 
  • If you don't have Oven, Wrap the marinated Cauliflower with plastic wrap and refrigerate for 2 hours. Then cook it on the deep wide pot covering with the lid on all side on a low to medium flame until the marinade becomes thick and dry. 
  • I have added only little bit of Garam Masala as I am serving this to kids as well. If you like it spicy you can increase the Garam Masala quantity per your taste. 

Browse for some more Cauliflower Recipes like Cauliflower Biryani, Baked Chili Cauliflower, Buffalo Style Cauliflower Wings

Will be back with another fancy side dish,
Take care until then

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Dec 30, 2016 No comments:

Baked Zucchini Sticks

This is another easy and healthy recipe that you can make with Zucchini, this will be a perfect starter on your family dinner table or can be a appealing appetizer for your potlucks or will be crowd pleaser at your game party nights. I like Zucchini because it is 1)very tender and cooks fast 2) healthy squash 3) it bends when you twist it in several ways. I have a ton of Zucchini Recipes, from zucchini fry to pancakes, piled up in my space, do check them all when you have time, but for now I will leave you with this simple Zucchini Sticks recipe which is not deep fried but baked, makes it very healthy and low calorie appetizer for your parties. here is the recipe, Njoy!

Zucchini - 3 medium
Bread Crumbs - 1/2 cup ( I have used Panko brand)
Parmesan Cheese - 1/4 cup
Egg - 1
Salt - 1 tsp
Black Pepper - 1/2 tsp
Oregano  - 1 tsp

Preparatory Steps:
  • Trim edges of Zucchini and cut them into  2 inch long stick (these should be of same consistency)
  • Beat egg in a small bowl, whisk it well with salt and pepper and keep it aside.
  • Mix Bread Crumbs, Parmesan Cheese and Oregano in a medium bowl. 

  1. Pre-Heat Oven to 425 F.
  2. Line aluminum foil in a wide baking pan (baking cookie sheet or tray that doesn't have any sides is best)
  3. Transfer bread crumb mix to a ziplock. 
  4. Dip Zucchini sticks in egg mixture and coat them well. 
  5. Transfer zucchini stick to zip lock and shake it well until zucchini sticks are fully coated with bread crumb mixture. 
  6. Arrange coated Zucchini sticks on the baking sheet with skin side down. 
  7. Bake these for 20 to 25 minutes in the pre-heated oven. 
  8. Once these are baked transfer them to platter and server warm with Spicy Ketchup or Marinara Sauce on the side.

Pictorial View:

Chop Zucchini into same size sticks

Keep all Ingredient at one place

Arrange coated Zucchini sticks on Baking Sheet

Aren't these Zucchini sticks calling you? ;-)

Will be back with another easy and healthy appetizer recipe,
Take care until then!

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Aratikaya Vepudu ~ Plantain Fry with Ginger and Green Chili Paste

This Plantain Fry is a simple everyday recipe but the speciality of this dish it is my favorite when my mom makes it. It is so amazing that some foods however simple they are they will bring you lot of memories and bondings. So today I am thinking about my mom and sharing her recipe here with you, enjoy!

Aratikaya Vepudu with Allam and Pachi Mirchi masala
Plantains - 2 medium
Onion - 1/2 medium
Green Chili - 3
Ginger - 1 inch stick
Salt - 1.5  tsp ( according to your taste)
Oil - 2 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 6
Turmeric Powder - 1 tsp
Cilantro - 1 Tbsp ( For garnish)

Preparatory Steps:
  • Trim edges of Plantains and cut them into half along with peel. Add Plantain halves in a bowl with 1/2 cup of water. Add1/2 tsp of Turmeric powder in water. Boil Plantains on stove top for 15 to 20 min. Alternatively you can boil in pressure cooker ( up to 2 whistles). Once Plantains are boiled, run these under cool water and remove the peel. And chop them into small cubes.
  • Chop onion into small pieces and keep them aside.
  • Trim Green Chili and peel Ginger and add them to small mixie jar, add 1/2 tsp salt and grind it together to make it into paste. 
  1. Heat non-stick pan and add oil to it. Once the oil is hot, add Red chili, followed by Chana Dal and Urad Dal. As lentils start turning golden color add cumin seeds and mustards. When you notice mustards starts spluttering add curry leaves, followed by remaining turmeric powder. That completes the tempering. 
  2. Now add chopped onion to the pan and mix it well with tempering. Sauté until onions become translucent. ( for 2 to 3 min).
  3. Add boiled plantain cubes to pan and combine with onions. Add salt and saute until everything is combined. 
  4. Now add ginger and green chili paste to pan and combine well until plantain pieces are coated with ginger and green chili paste. Now taste and adjust salt as needed. 
  5. Switch off the stove, transfer the Plantain fry to serving bowl, garnish with some cilantro on top. Serve hot immediately with White Rice and some Ghee ( clarified butter) on top. 
Plantain Fry with Ginger and Green Chili paste

  • Adding turmeric powder when boiling plantains will prevent them from blackening and it protects your hands too when you are handling plantains. Otherwise plantains peel can make your hands little rough when you are dealing with them. 
  • Some times green chili will turn out very spicy, if that happens add 1 tsp of lime juice to the fry at the end (before taking it off from the stove), that softens the spices. 

Mom is best cook for everyone in this world, you can check some more of my Mom's Recipes like kakarakaya vepudu,  aloo korma, guddu vepudu, bread bonda  on my space.

will be back with another simple and elegant recipe,
Take care until then

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Dec 29, 2016 No comments:

Almond Joy Cookies ~ Only 4 Ingredients

As most of you know I do neither have sweet tooth nor cravings for chocolates. But I do like some sweets or chocolates with nuts and coconuts in it. Nuts, right! Almond Joy Chocolate is one that comes under that category and I do occasionally enjoy it. One day in my fellow bloggers' space I get to spot these Almond Joy Cookies and thrilled by it's easy peasy 4 ingredient recipe! On my next grocery trip, bought these 4 ingredients and made these cookies! These are still little sweet for my tooth, but if you do like coconut sweets, you are going to love these cookies. All of my friends Ahh Whoo ed on the fresh batch of warm cookies and emptied the whole batch in the blink of an eye. They said these cookies got nice new Indo-Western taste because of half of the ingredients (Coconut and Condensed Milk) got Indian tone while the other half ( Chocolate Chip and Condensed Milk) got Western tone. Here is the recipe, Njoy!

Recipe Source: Mom On Timeout 

Sweetened Coconut Flakes - 1 14 oz bag
Sweetened Condensed Milk -  1 can 14 oz
Semi Sweet Chocolate Chips - 2 cups ( I have used nestle brand)
Roasted Salted Almonds - 2/3 cup ( roughly chopped)

*yields - 36 cookies ( 12 cookies per batch)


  1. Pre-heat oven to 325 F. Line a Parchment in a Cookies baking sheet. 
  2. Take a wide bowl and first add coconut flakes, followed by chocolate chip and chopped almonds. Combine everything together with a spatula. Now add condensed milk to the bowl and mix it well. 
  3. Wet your hands  and take 1 Tbsp of cookie dough and make a round between your palms and gently press it into disc shape and place it on the baking sheet. Place cookies 1 inch apart on the baking sheet. Bake these at 12 to 14 minutes in the oven.
  4. Once done take these out and completely cool them ( at least 5 to 10 min),  otherwise these will be very flaky. Once cookies are completely cooled store them in air-tight container.

Hope you liked these simple cookies, 
will be back with another easy peasy recipe
Take care until then!

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