Mar 31, 2011 11 comments:

Lunch Box Ideas - Quarter 1 - 2011

Everyday Morning I spend almost half hour to determine what should go in lunch box? To save time, I have listed some of my lunch box ideas here. Hope you will save some time too. Most of these are quick fixes, or can be easily made with left overs or healthy combinations that are all around you. If you have already some ideas listed like this, with an easy shop and chop itself, your yummy lunch boxes can be ready in minutes. Now Get Ready to make your colleagues envy of your lunch box :-). Enjoy!

Savory Semya Upma - Cooking time - 20 min

Chinese Vegetable Fried Rice - Cooking Time - 15 min

Mango and Spinach Salad, w/ Steamed Cauliflower & Sugar Snap Peas and Black Berries

Mango and Spinach Salad

 Spinach Salad and Cauliflowery Scrambled Eggs Wrapped in Sprouted Grain Tortilla

 Cucumber Spinach Salad w/ Roasted Potato Medley and Pear

Spinach Cucumber Boiled Egg Salad  w/Roasted Potato Medley and Blue Berries

Spinach Cucumber and Boiled Egg Salad

Fruit and Nut Purple Rice

Noodle and Tofu Layered Salad
Place the left over noodles at the bottom, and layer the mixed greens, top with thinly sliced red onion, tomatoes, cucumbers, sprinkle some pecans, finish with tofu slices. Pour the salad dressing on top.
Noodle and Tofu Layered Salad - Top View

Primavera with Penne Pasta

Simple Sandwich with Black Bean Brown Rice Patty on Multi Grain Bread with Cucumber, Red Onion, Tomato and Avocado. Trust me, you don't miss Mayo and Cheese.

Take care until next time

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Mar 29, 2011 7 comments:

Dill Flavored Spinach Rice aka 'Green Rice'

Two years ago, when Abhi was at home day care, for St Patrikc's Day moms  were asked to get something that looks green; vegetable, fruit, rice, sweet etc. Most of the easy ones are picked up by others when my turn came, I have simply signed up for rice, not sure how to make it look green yet tasteful and lovable to kids. After coming home only I have realized that was the challenge, I have singed up for. Then I was just recollecting all the yummy recipes that looks green but yet tasty, first thing comes to my mind is Palak Panner.  The combination of milk and spinach always gives creamy taste.Then I have got an idea, searched the refrigerator quickly, and find all the green vegetables, Green Peas, Spinach, Green Beans, Bell Pepper, then just put together as that was not a challenge anymore, the result is Yummy Yummy Tasty tasty 'Green Rice'. I usually don't cook with Dill, but that day I have bought to give it a try, and that'w how I ended up with this Dill Flavored Green Rice. Are you wondering if the kids liked it?, you bet!! that was such a hit that no leftovers at all. I am glad kiddos are stuffed up with all green vegetables with this recipe.

Dill Flavored Green Rice
Dill Flavored Green Rice
I am surprised at the taste that Dill gave, it simply superb. Since then this 'Green Rice' has became Spring ritual at our home.  Wanna make yours too, check out this recipe, sharing it for you!

Long Grain/ Basmati Rice - 1 cup ( cooked)
Spinach - 1 cup
Green Beans - 1/2 cup
Bell Pepper - 1/4 cup
Green Peas - 1/4 cup
Dill - 1 Tbsp
Onion Slices - 1/4 cup
 Milk - 1 Tbsp
Cumin Seeds - 1tsp
Garlic - 1 Clove
salt - 1 tsp
black pepper - 1/2 tsp
butter - 1 tbsp
olive oil - 1 tbsp

How to Make It:
1. Take the non stick pan and heat half the olive oil
2. Add the minced garlic to the oil and add spinach, saute the spinach for few min, until the raw smell goes away, and all the leaves wilted. set aside to cool.
3. Add the remaining oil in the pan, add cumin seeds and add the onions followed by thinly sliced green beans and bell pepper .
4. Add green peas, add salt and  Keep it on the low to let all vegetables cook and simmer.
5. Grind the Spinach along with milk in the magic bullet and it becomes like paste.
6. Add the rice to the pan and mix it with all the vegetables.
7. Add black pepper and Chopped Dill Leaves
8.Add the Spinach paste and mix it well, so the rice gets coated with spinach paste.
9. Let all the  flavors sink in and finally top with butter and let it melt until the rice becomes glossy.
10. That is it, Dill Flavored Spinach Rice is ready now.

Serving Tips:
 This can be served hot with raita or sour cream.

As I made this for kids, I did not add any green chilies. Feel free to add green chilies and some spices (cardamom, cinnamon, clove etc one of each as necessary).
As Spinach is salty by nature, I have added very less salt in this recipe to go low on sodium. If that is not enough for you adjust accordingly.

I am sending this to 'It's Spring' event at Zesty Flavors by Vaishali.

I have also send this to Full Plate Thursday @ MizHelen's Country Cottage
Erin's Friday Potluck Events.

Take care until next time

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Mar 26, 2011 16 comments:

One more Award and Some more Sharing

First of all let me thank you Sonali from OnlyFishRecipes for presenting this award to me. She has one unique blog with all the Sea Food related recipes, if you are lover of sea food, her blog is one shop spot. Thank you so much, Sonali for presenting this award. You always amaze me with your energy to cook sea food. I am not a big fan of sea food, but still you make me mouth water (I have to confess, right!) with all your spicy, yummy and versatile recipes. I have started cooking with seafood as it is 'brain food'  esp for kids to fill in their balanced diet, and all of your recipes are coming in handy for me.

Coming to Sharing, Sharing always shows Caring. Happiness is true only when it is shared.  I am sharing my happiness and this award with my fellow blogger friends who always comes and visit my space which gives me lot of encouragement and who leaves their lovely comments with out knowing how it makes my day, and who always host nice events and let me participate to boost excitement which gives break from routine posting,  and who has nice blog space but don't have time to come and visit me. ;-)

Now this Award goes to (mimicking the Oscar Award Presenting :-) )
3. Charitha @  Womens Era 2008
4. Priya Mahadevan @ Now Serving
6.Torview @ TorviewTorontao
7. Pari @ Foodlecious
8. Padmaja @  Padhus Kitchen
9. Vaishali Sharma @ Zesty Flavors
10. Krithi @ Krithi's Kitchen
12. Erin @ EKat's Kitchen
13. Reva @ Kaarasaaram
15. Aipi @ US Masala

Be Generous and accept this award with these simple Rules:
1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Share your happiness with your fellow blogger friends who cares by passing this award.
3.Let the nominated blogger know about the award and why they deserve for it.

Take care until next time

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Mar 24, 2011 5 comments:

Lovely Wraps w Avocado and Leftovers ~ Treat for Lunch Box

Any day, any time I always love wraps, because that is the best way to sneak in all the good stuff for hubby and kids, they will eat all the healthy stuff  with out complaining a bit. For me Wraps are always treat for lunch box, it is easy to eat in office when I am having lunch with colleagues. (Of course my colleagues are always envy about my lunch box). Here is the quick and easy recipe for you to make these lovely wraps with left over curries and see how I converted this Carrot,Potato, Broccoli Fry into these lovely wraps.

Lovely Wraps with Left Overs

Roti/Chapati - 2
Avocado  - 1/2
SourCream - 1 Tbsp
salt - 1/2 tsp
black pepper - 1/2  tsp
Tomato Curry  -  1/4 cup
Carrot Potato Broccoli Curry - 1/2 cup
Taco Blend Cheese - 1/4 cup

How to Make It:
1. First Mash the Avocado along with sour cream, salt and pepper and set aside
2. Heat the Non Stick Pan ( keep it on low flame) and place the Roti
3. Apply some Avocado Sour Cream Mixture.
4. Place one spoon of Tomato Curry and spread it over
5. Finally add Carrot Potato Broccoli Curry and spread it evenly.
6. Top with Cheese, esp add more on the edges.
7. Start Rolling the Roti quickly and carefully with out falling the curries out sides.
8. Place it on the pan for few minutes, rotating the wrap on all sides.
9. Once you see the cheese melts and wrap becomes tightly bound, you can take it off from the pan.
10. Cut the Wraps into Halfs and arrange them in the lunch box and look forward for your fuss free lunch at work today.

Make your colleagues envy by eating these Yum! Yum! Yum! lovely wraps.

1. If you don't have the tomato curry handy, you alternate with Salsa.
2. If you don't have Roti handy, you can use any wheat tortilla.
3. Try with colorful Spinach, Cayenne, and Herbs Tortillas to make it more colorful

Take care until next time

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Mar 20, 2011 10 comments:

Carrot, Potato, Broccoli Fry

I always try to mix two or more vegetables in my curries, of course to address more vegetables and add more color to my family's plate. Especially when I make a curry out of Potato, I try to add some vibrant greens ( Spinach / Methi ( Fenugreek Leaves) / Green Beans / Sweet Peas) to make the colorless potato colorful. Or Some times I make a Gravy along with Carrot  which goes well with Roti or mix with Tomato and simmer in Coconut Yogurt Sauce to make Potato Kurma to go well with Peas Pulavo or Veg Biryani. Okay, Okay I will stop now to make you mouth water with all these dishes, coming to my recipe, Today I have tried to make my potato more colorful by adding Bright Orange Carrot and Beautiful Green Broccoli.  Here is the recipe for you Enjoy!

Carrot Potato Broccoli Fry
Carrot, Potato, Broccoli Fry

Potato - 3 medium
Carrot - 2 medium
Broccoli Florets - 1 Cup
Onion - 1/2 medium
Green Chili - 2 or 3
Cilantro - 1 Tbsp for Garnish
Oil - 1 Tbsp
salt - 1 tsp
Red Chili Powder /Paprika - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1 tsp

How to Make It:
1. Heat the Kadai or Non stick pan and add oil
2. Once the oil is Hot make the tempering with Red Chili, Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds , followed by Curry Leaves.
3. Add the thinly sliced green chilies and onions to the pan.
4. Once the Onions are fried, add the Potato Cubes ( I always use my Vidalia Chop Wizard for Potatoes and Carrots to cut them into even shapes) to the pan.
5. After 5 min, once the potatoes are semi cooked add the carrots .
6. Close the lid and simmer on low for few minutes. ( 5 min)
7. Add the salt, Red Chili Powder and Coriander Powder and mix it well and simmer for 3 min.
8. Add the Broccoli to the pan and mix it well and simmer for 3 min.
9. Add Chopped cilantro at the end and switch off the stove and close the lid.
10. After 5 min, transfer it into Serving Bowl and serve it with Rice or Roti.

Serving Tip:
 This goes well with Rice or Roti, some times I use this in the wraps, breakfast burritos, or in pita pockets.

I have sent this recipe to Miz Helen's Full Plate Thursday.

Take care until next time

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Mar 18, 2011 7 comments:

Cauliflower Pickle

As you all might have noticed the frequency of my posts has been slow these days, the reason is loosing the luxury of Nanny. Oh Yeah, it is tough to keep up with kids, cooking, photography and posting. So from now onwards you will see 1 or 2 recipes per week in my space. Our Nanny is so wonderful, my little one still asks everyday 'Where is Nanny?' my son tries to explain her that she is in her own  home. It is so much fun always for me to hide and listen to my kids conversation.

Cauliflower Pickle
Cauliflower Pickle
Our Nanny is good cook, she is so generous and shared some of her secret recipes and allowed me to post in my space. She might be having a ball in India during her vacation right now, but as we do miss her everyday, in remembrance of her, today I am portraying her recipe here. Enjoy!

Source: Kusuma Aunty
Cauliflower - 1 medium
Lemon Juice - 1/2 cup
Salt - 1/2 cup
Red Chili Powder  - 1/2 cup
Turmeric Powder - 1 tsp
Fenugreek Powder - 1/4 cup
Mustard Powder - 1/4 cup
Oil - 1  cup
Garlic - 12 cloves

For Tempering:
Curry Leaves - 10
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Mustard Seeds  -1 Tbsp

1. Cut the Cauliflower into medium size florets and damp them with paper towel. ( Do not wash them)
2. Add half of the salt to lemon juice. Once the salt dissolves, pour this mixture into cauliflowers florets and add the 3 Tbsp Oil.
3. Leave this mixture for 2 to 3 hours.
4. Mix the remaining salt and red chili powder and add it to Cauliflower Floret mixture.
5. Then Add Turmeric, FenuGreek Powder followed by Mustard powder
6. Chop the Garlic into small pieces and add it to the mixture.
7. Mix all the ingredients very well. adjust the salt and lemon juice according to your taste.
8. Heat the remaining oil in the Non stick pan and add the Urad Dal, Chana Dal, Mustard Seeds followed by the curry leaves.
9. Add this tempering to the Cauliflower Mixture.
10. That's it Crunchy, Spicy and Yummy Cauliflower Pickle is ready.

Serving Tip:
Serve over Hot white rice with Ghee or with Idli or Dosa.
This can be stored out side for up to 10 days. and Store in the refrigerator for up to 2 months.

I am sending this to Pickle Mela Event @ Snackorama.

Take care until Next Time

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Mar 14, 2011 8 comments:

Garlic Infused Sweet Potato Rounds

Usually the best use of Sweet Potato at my home is bake them as fries. I always feel like using the curry powder along with sweet potato which enhances the taste of sweet potato by accompanying it's sweet taste. Today I have alternated by adding some garlic and with a different shape and the result was a feast to eyes and yummy for tummy. Kids loved it too.

Sweet Potato Rounds with Garlic
Sweet Potato Rounds with Garlic

Here is the recipe for you. Enjoy!

Sweet Potato - 2 medium
Curry Powder - 1 tbsp
salt - 1 tsp
black pepper - 1/2 tsp
garlic - 5 to 6 clove
olive oil - 1 Tbsp

How to Make It:
1. Wash and Pat Dry then Roughly peel the Sweet Potato. ( I usally leave some sikn on, it is a good fiber and it protects the sweet potato from burning in the oven)
2. Cut the Sweet Potato into 1/2 inch thin rounds.
3. Take a small bowl and mix the Olive Oil, salt, black pepper, curry powder and minced garlic.
4. Pour this mixture on the sweet potato rounds and rub it evenly.
5. Take a cookie sheet or baking dish and spray with light cooking spray.
6. Arrange the sweet potato slices on the baking dish and bake them at 400 F for 20 to 25 min.
7. After 20 min, keep checking to avoid the burning.
8. At the end Broil for 2 to 3 min and turn off the oven.
9. Let them cool and arrange them on the platter and garnish with cilantro or Parsely.
10. Aha, look at the Beautiful Rounds.... Yummmmm!!!!!

I have sent this to
Full Plate Thursday @ Miz Helen's Country Cottage.
Friday Potluck @ Ekat's Kitchen
Fat Camp Friday @ Mangoes and Chutney

Take care until next time

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Mar 12, 2011 5 comments:

Apple, Pineapple, Strawberry Fruit Salad with a Chat Kick

I usually prefer to eat the fruits raw and whole, unlike juices, fruit custards, fruit salads etc. But when Pia hosted this event and encouraged me to participate I wanted to give it a try with  these tangy fruit combination. I have added some spices to subtle the tanginess and nuts to add some crunchiness, result is Yummy fruit salad with a Kick.

Usually hubby does not make it a point to eat fruits everyday, one day when I return from work early,  I quickly made this fruit salad and kept it aside to get all the flavors sink in, which is the savior for my fasting day. I didn't know hubby noticed that since he came home, and waited long enough for me to serve, as I didn't offer him any (knowing his reluctance to fruits), he self served complimenting how nice it looked and inviting it was, he digged in and finished most of it. Though I was looking forward for the joy of eating fruit salad all day (as I was fasting), but this new recipe invention which made the hubby to finish all the fruits, gave me much pleasure. :-)

Here is the recipe for you, Enjoy!

Pine Apple Rounds - 1 can
Red Delicious Apple - 1 medium
Strawberry - 8 to 10 ( whole)
Walnuts - 1/3 cup
Pavbaji Masala - 1 Tbsp
Honey - 1 Tbsp

How to Make it:
1. Cut the 6 Pine apple rounds into semi circle. Save 4 to 5 apple long wedges. and Cut the strawberry into thin slices.
2. Cut the remaining pine apple and apple into cube size chunks.
3. Mix the Pavbaji Masala into fruit mixture and mix well gently ( with out mushing up the fruit)
4. Take a wide bowl and arrange three to four semi circle pine apple slices.
5. Place the fruit mixture on top.
6. And top with roughly chopped walnuts.
7. Garnish the remaining pine apple slices, apple wedges and strawberry slices.
8. Pour the honey on top and let it sit for 1/2 hour to sink in all the flavors.
(if you like chilled, you can keep it in the refrigerator), I like it at room temperature.
9. Now, sit back and relax by enjoying your whole-sum yummylicious Fruit Salad.

As I couldn't find the good fresh pineapple in this season, I have used the can. Otherwise feel free to use the Fresh Pineapple.
I don't have chat masala, so I have used Pavbaji Masala. It can be substituted with Chat Masala.

I am sending this to Cook Healthy Innovative Salads Event by Pia.

Take care until next time

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Mar 9, 2011 12 comments:

Primavera with Penne Pasta ( Step by Step)

When  ever I go to Italian Restaurant, I always end up in the same confused state what to order. As I love EggPlant/Brinjal/Baingan/Vankaya (వంకాయ ) , I have tried Eggplant Parmesan several times, (as a person who loves to try different foods), I am bored with it and like to try different variety. The problem is, most of the Italian restaurants do not put lot of options in vegetarian choices. I have tried Brick Oven Baked Vegetables Pizza some times and love it. Once at Macaroni Grill, I have seen this Primavera on the Menu, which described lot of vegetables in it, since then this is another pasta I fall for.

Primavera with Penne Pasta
Primavera with Penne Pasta

I do make lot of Italian dishes at home ( for hubby), but mostly I use store bought sauces (Marinara or Alfredo), after knowing how much cream and cheese they use in those, I have started looking for options to make sauces from scratch at home. And the first try of it is this recipe and end results is Flavorful, Light and Comforting.

Primavera means 'season of spring' and hence this dish is usually cooked with main focus of spring fresh vegetables, with light flavors, aromatic herbs and bright colors. Though the spring weather is here since the second week of Feb in Dallas,  now let me welcome the official Spring with this Sensational Dish.

Here is the recipe for you Enjoy!

Asparagus Sticks  - 4 to 5
Carrot - 1
Red Pepper - 1
Broccoli - 1/3 cup
Green peas - 1/2 cup
Cooked Penne Pasta - 1 cup
Milk - 2 Tbsp
All Purpose Flour - 1 Tbsp
Butter - 1 Tbsp
Olive Oil - 1 Tbsp
Parsely - 1 tsp
Parmesan - 1 Tbsp
Garlic - 2 cloves
Salt - 1 tsp
Black Pepper - 1/2 tsp
Cut the vegetables like match sticks ( or length wise)
How to Make it:
1. Take the nonstick pan and add oil to it.
2. Once the oil is hot add the minced garlic, then add the Butter.
3. Add the vegetables in the order, carrot, red pepper and asparagus, Once they are stir fried and become soft, add Broccoli and Peas. Add the salt and Black Pepper.
Look at the beautiful blend of vegetables
4. Once all the vegetables are sauted, add the milk and flour.
Add your own sauce
5. Mix every thing well and add some parsley.
6. Add the cooked Penne Pasta to the pan and mix it well so that it is coated with sauce and vegetables.

7. Top with Parmesan cheese and turn off the heat.

Yum! Yum! Yum! Penne Primavera Pasta is ready to be served.

The left overs are perfect for Lunch Box.;-)

I am sending this to Potluck for Holi event and Show and Tell by Vatsala.

I am sending this to Miz Helen's Full Plate Thursday Event.

I have sent this to Feature yourself on Friday and EKat's Friday Potluck.

This pasta participates in Presto Pasta Nights hosted by Debbie.

Take care until next time

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Mar 6, 2011 5 comments:

Weekend Rescue Menu

When my sister called me on Friday night and expressed the change of plans I didn't know that this whole drama exists as I can narrate on this. No, No, drama is not about my sister but about the food menu. ;-)
My sister and family supposed to visit our house for lunch on Sunday, but on Friday night my sister called me and said they are planning to come on Saturday morning it self and I completely assured that it's perfect.
I woke up on the Saturday morning and prepared everything for Abhi, as Abhi has to attend his soccer match along with the picture session today. When I opened the fridge to put the menu together for lunch, the empty vegetables bin made me realize that I haven't done the grocery shopping on Friday night, in the joy of kids McDonald trip which is the result of  my hubby's relaxed getaway at Costco. Cursing him for not picking up the kids and myself forgetting the grocery shopping, I was in the dilemma now, what to make to impress the guests and not to disappoint my sister.

Weekend Rescue Menu

After gathering all the vegetables that I have, I am left with 2 onions, 2 Tomatoes ( yes they are Texas huge size), and Oh Yeah! lot of eggs. I have no Potatoes, Chillies, Cilantro nothing.. Gosh, I never imagined cooking with out Cilantro. Glad, my pantry is full of dry herbs and spices.  I have 1/2 cauliflower and 1/4 cabbage and some red cabbage also. Looking at those Huge Tomatoes, first thing came to my mind is Tomato Rice, feeling nostalgic again, when ever my mom makes Tomato Rice she used make this Masala Boiled Egg Fry which is a best combination to go with. When I am in search of spices for Tomato Rice, I came to know there is another item that is abundant in my pantry , Noodles...... Puuurfect...... Now that makes my menu complete, special and inviting.

I quickly made a call to my mom to get the base recipe for Tomato rice (I always like the way my mom makes), after talking to my mom, I pulled the action trigger and Ta Daaaaaa Here is the result.

Here is my Weekend Rescue Menu:
Tomato Pulao, Masala Boiled Egg, Curried Cauliflower (Baked), Hot Garlic Noodles along with Crispy Spring Rolls ( I don't take credit for the spring rolls, they are from Costco pre-made, just baked them).

Tomato Pualo

Masala Boiled Egg Fry
Hot Garlic Noodles

Curried Cauliflower

My sister probably didn't know until she reads this, that the whole drama I went through to put together this menu, if she thought why the menu was odd ends and not that coordinated (rice, noodles, etc....), she will know now. ;-)

You can see how much my recipes missed the cilantro in the clicks. I am saying it again, Gosh, I never imagined cooking with out Cilantro.

Hope you enjoyed my weekend rescue menu Story, now check out those yummy recipes.

Take care until next time!

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Spicy Rainbow Scrambled Tofu

I should say, these days I am experimenting with TOFU a lot, this wonderful veggie protein tastes bland by nature, but if you add some right spices and vegetables  it tastes Great. I usually saute the TOFU ( as cubes or thin long slices) and keep it handy in the refrigerator. It is so convenient to sneak them in salads, noodles and even in soups for my daily protein.

Spicy Scrambled Tofu
Spicy Scrambled Tofu
 To keep my promise (since last post), Here I am presenting colorful spicy scrambled tofu recipe, and also check it out how I made the breakfast wrap using this scrambled tofu.

Tofu - 1/2 block
Green Bell Pepper - 1/2 cup
Red Bell Pepepr - 1/4 cup
Red Cabbage - 1/2 cup
Broccoli - 4 to 5 Florets
Green Chili - 2 or 3
Red Onion - 1/4 medium
oil - 1 tbsp
salt - 1 tsp
black pepper - 1/4 tsp
Red Chili Powder - 1 tsp
Curry Powder - 1 tsp

How to Make It:
1. Cut the Tofu Block into cubes and set them on the nonstick pan. Roast them on all sides until they turn into light brown.
2. Keep the Tofu aside in a plate and let it cool.
3. In the same pan, add the oil
4. Once the oil is hot, add the thinley sliced green chilies and red onions
5. Once the onions are sauted, add the green pepper, red pepper and cabbbage to the pan
6. Add salt and pepper and stir fry on high for 1 min
5. Scramble the tofu with hand (or spoon) and add it to the pan
6. Add the Red chili Powder and Curry Powder and mix the tofu and veggetables well
7. Add Broccoli at the end and Keep it on low for 2 min.
8. Transfer it to plate and garnish with cilantro.

Serving Tip:
You can use it in Wraps, use as stuffing in Pita Pockets or serve as as a side dish. This goes well with Roti and/or Rice.

Take care until next time

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Mar 5, 2011 2 comments:

Scrambled Tofu and Veggie Breakfast Wrap

This is an easy breakfast made with left overs from last night. This is filling, light - lean , healthy and convenient to take on the go. Check out the Scrambled Tofu and Vegetables recipe.

Chapathi - 1
Scrambled Tofu and Vegetable Mixture - 1/3 cup
Taco Blend Cheese - 1 tbsp

How to Make it:
1. Heat the non stick pan and heat the chapati/tortialla.
2. Spread the Tofu and vegetable mixture on the roti.
3. Sprinkle with some mexican taco blend cheese.
4. Once the cheese starts melting roll it and leave it on the pan rotating on all sides.
5. So the melted cheese seals the roll.
6. Once it is cool, cut into half and serve with Spicy Salsa.

I am sending this to Charitha's B for Breakfast Event at Women's Era.

I am also sending this to Priya's Fastfood not FAT Food event at Now Serving.

Take care until Next time

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