Vegetable Enchiladas

Recipe Yield: 8-10 enchiladas

Prep Time: 25 minutes

Cook Time: 30 minutes

INGREDIENTS:

• 1 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 red onion, diced
• 1 eggplant, grated
• 1 zucchini, grated
• 1 15 oz. can black beans, drained and rinsed
• 1 4.25 oz. can sliced black olives, drained and rinsed
• 2 cups grated low fat Cheddar cheese, divided
• 1/2 cup low fat sour cream
• 1 tablespoon dried Mexican oregano
• 1 tablespoon dried parsley
• 1 teaspoon fresh ground black pepper
• 2 10 oz. cans low sodium enchilada sauce, divided
• 2 cloves garlic, minced
• 8-10 flour tortillas

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F. In a small sized mixing bowl combine the chili powder, paprika and cumin. Mix with a small fork until combined and set to the side.
2. Next set a large skillet on the stove and turn the heat to medium. Add the diced onion to the pan and cook for about five minutes until the onion is tender. Add in the grated eggplant and grated zucchini and cook briefly until heated through. Then add the black beans and black olives to the pan and stir until combined.
3. Remove the pan from the heat and add one cup of the Cheddar cheese to the pan, the sour cream, the Mexican oregano, the parsley and the ground black pepper and stir while the mixture heats through and the cheese has melted.
4. Return the pan to the heat and add in one and a half cans of the enchilada sauce. Cook until the mixture starts to boil and then reduce the heat to low and allow the mixture to simmer for around five minutes. The sauce will thicken slightly in this time. Turn the heat off and remove the pan from the stove.
5. Set out the tortillas on a flat surface and assemble the enchiladas by placing about 1/4 cup of the vegetable mixture in the center of each tortilla. Roll each enchilada up and place in an ungreased 9"x13" baking pan. Top with the remaining enchilada sauce and then sprinkle with the rest of the reduced fat Cheddar cheese.
6. Place on the center rack of your oven and bake for 30 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve hot.

Bravo Bravo Antipasto

Ingredients

• 4 pieces Mini Babybel® Light Semisoft Cheese
• 1 head Romaine Lettuce, Torn Into Bite-size Pieces
• 1 package 8-ounce Cooked Ham (about 8 Slices)
• 1 package 6-ounce Genoa Salami
• 1 jar 5-ounce Roasted Red Peppers, Drained And Cut Into Strips
• 2 cups Halved Cherry Tomatoes
• 1 jar 6-ounce Marinated Artichokes, Drained And Quartered
• 1 jar 4 1⁄2-ounce Marinated Mushrooms, Drained
• ½ cups Mixed Pitted Olives
• Vinaigrette To Dress

Preparation

Arrange torn romaine lettuce on serving platter.
Slice Mini Babybel®, ham and salami into strips and arrange on top of lettuce.

Top with red pepper strips, cherry tomatoes, artichoke hearts, marinated mushrooms, olives and any other antipasto items.

Drizzle with a favorite vinaigrette salad dressing and serve.

Vegan Tortilla Soup

Recipe Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 40 minutes

INGREDIENTS:

• 3 large and dried ancho chiles, toasted, with seeds taken out, and chopped
• 15 oz. fire-roasted diced tomatoes, not drained
• 2 tbsp, plus 2 more tbsp of canola or olive oil, separated
• 1 medium-sized onion, peeled and sliced 1/4 inches thick
• 3 cloves of garlic, peeled
• 4 cups of vegan vegetable broth
• 4 cups of water
• 14 oz. of firm tofu, drained, patted dry and cut into 1/2 inch cubes
• 4 cups of fresh spinach, chopped
• 1/4 tbsp. of salt
• 1 avocado, pitted, peeled, and cut into 1/4 inch cubes
• 2 cups of vegan tortilla chips, snapped into pieces
• 3/4 cup of Mexican vegan cheese, shredded

INSTRUCTIONS:

1. Make a puree of the chilies and diced tomatoes in a blender. Set them aside afterwards.
2. Heat 2 tbsp. of olive oil over medium heat in a Dutch oven.
3. In the Dutch oven, add the onions and garlic. Cook them nicely, stirring frequently for about 5 to 10 minutes or until they turn golden.
4. After the garlic and onions have turned golden, you can take them out, keeping the Dutch oven heated at medium heat.
5. Add the freshly cooked garlic and onions to the puree in the blender.
6. Power up the blender again and mix the ingredients until it is clear and smooth looking.
7. After you blended the new ingredients in the puree well, you can add the puree to the Dutch oven on the stovetop you have been heating in the meantime.
8. Following the addition of the puree to the Dutch oven, stir frequently for about 5 minutes or when it looks like the consistency of tomato paste.
9. Now it is time to add the vegetable broth and water to the Dutch oven.
10. Bring the mixture to a boil. You can follow by letting down the temperature to a simmer.
11. Heat the saved 2 tbsp. of oil in a non-stick pan over medium heat.
12. Add the tofu to the pan with the oil, and cook the tofu until it begins to brown or about 6-8 minutes.
13. Dump the tofu in the Dutch oven and simmer the mixture for 30 minutes, the pot uncovered.
14. After simmering for 30 minutes, add the spinach and salt and keep in the Dutch oven until the spinach wilts.
15. After pouring the soup into bowls for serving, top the soup with the avocado, tortilla chips, and vegan cheese.

Whipped Potatoes That Aren’t

Ingredients

• 3 whole Wedges Of The Laughing Cow® Light Swiss Original Cheese
• 2 cups Cauliflower Florets, Broken Into Small Pieces
• 1 cup Chicken Or Vegetable Broth
• 1 teaspoon Minced Garlic
• 2 teaspoons Minced Yellow Onion
• ¼ teaspoons Each Kosher Salt And Freshly Ground Black Pepper
• Chopped Fresh Chives (for Garnish)

Preparation

Combine cauliflower pieces and broth in a 2-quart saucepan over medium-high heat.
Bring to a boil; reduce heat to medium and cover. Simmer for about 5-6 minutes or until tender.
Drain thoroughly (don’t discard the broth; you can reserve it for another use!) and return cauliflower to the saucepan.
Cook over medium heat for an additional minute, while stirring to eliminate excess moisture.
Transfer to a food processor fitted with a metal blade. Add garlic, onion & cheese; pulse until smooth. Season with salt and pepper. **Cook’s Tip: consistency should be thicker, like whipped potatoes. However, you can loosen the consistency with a bit of the reserved cooking broth, if needed.**
Transfer to a serving bowl & garnish with chopped chives.

Also tastes great reheated the next day. Who needs potatoes? Save them for making French fries!

makes about 2 cups | serving size: 1 cup

Recipe developed by Soigné Culinary Artistry

Bobbarlu Vadalu

Bobbarlu Vadalu Recipe

Prep & Cooking: 20-30 mts, soaking: 4-6 hours

Makes 25-30 vadalu

Cuisine: Andhra

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Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

2-3 tbsps cup grated coconut (optional)

1/4 cup grated carrots (optional)

3/4 cup finely chopped onions

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.

2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.

4Serve hot with tomato sauce or any chutney of your choice.

Chandra Kaantalu

Chandra Kaantalu Recipe

Recipe Source: Chandralekha Aunty

Prep & Cooking: 45 mts, Soaking: 1 hour

Makes approx 25-30

Cuisine: Andhra

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Ingredients:

1 cup split yellow moong dal/pesara pappu

1 1/2 cup sugar

1/2 cup fresh grated coconut

1/4 cup chopped cashewnuts

1 tsp cardamom powder

pinch of salt (optional)

oil for deep frying

1 Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
2 Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking.
3 Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt.
4 Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it (like shown in the picture above). Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
5 Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.

Chicken Masala Balls

Chicken Masala Balls Recipe

Recipe Source: Mrs. Chandralekha Sunkara

Prep & Cooking: 30-40 mts

Makes approx 30 balls

Cuisine: Andhra

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Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed

1/4 kg onions finely sliced

8-10 fresh green chillis

5-6 dry red chillis (adjust according to your choice)

15-20 garlic flakes

3″ piece ginger chopped

small bunch coriander leaves, chopped

4 tbsps coriander seeds

1 1/2 tbsps cumin seeds

2″ cinnamon stick

3 green cardamoms

5-6 cloves

20 cashewnuts

salt to taste

oil for deep frying

1 Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2 First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
4Serve hot with tomato sauce or green chutney.

SPICY BOILED EGGS CURRY

 

Spicy Boiled Eggs Curry

Serves 6   Preparation Time 1 hour

Ingredients
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped 
1 capsicum deseeded and chopped (optional)
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam masala powder / all spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

Baingan Bharta

Baingan (brinjal) – 1 big sized
Onions – 2 medium sized (finely chopped)
Tomato – 1 big (finely chopped)
Ginger – ½ inch (finely chopped)
Garlic – 3-4 flakes (finely chopped)
Green chilli – 1 nos (finely chopped)
Coriander / Cilantro – for garnish (finely chopped)
Cumin Seeds – ½ tsp
Chilli powder – ½ tsp
Turmeric – ½ tsp
Dry Mango Powder (Aamchur) – ¼ tsp (optional)
Salt to taste

1. Roast the aubergine directly over flame along with its skin
2. Keep changing sides for even roasting
3. Dip the aubergine in cold water (this helps in easy removal of the charred skin)
4. Remove skin and mash the aubergine nicely
5. In a pan heat oil and add cumin; once you get the cumin flavor add onions, ginger, garlic and green chilli and fry well
6. Add tomatoes. Keep frying
7. Add turmeric, chilli powder and mix well
8. Add the mashed aubergine and salt
9. Fry well till the aubergines nearly leave sides and you get a nice aroma
10. Add dry mango powder and stir well
11. Keep stirring in intervals so that the aubergines don’t stick to the pan and get burnt
12. Garnish with fresh coriander leaves
13. Serve with roti / naan or any other Indian bread

Spicy Chicken Masala Curry

Spicy Chicken Masala Recipe

Recipe source: From my recipe files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.

Indian Cucumber Salad with Mango

• 3 cups ½ inch cubes peeled pitted mangoes (2 large)
• 1 ¾ cups ½ inch cubes peeled seeded English cucumber (1 small)
• 1 cup ½ inch cubes red onion
• 1 avocado peeled and cubed
• ½ cup chopped cilantro
• 3 tablespoons fresh lemon juice
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon finely chopped Serrano chile with seeds
• 1 tablespoon chaat Masala
• 1 garlic clove, minced

Toss all ingredients to blend.  Season with salt and pepper.

Kanda Garelu ~ Elephant Yam Vada Recipe

Ingredients :

• Elephant Yam : 1 cup
• Rice Flour : 1 tbsp 
• Green Chillies : 3
• Salt to taste
• Oil for deep frying

Method :

1. Wash, peel and chop the yam into cubes. 

2. Grind the chopped yam and green chillies into a paste. 

3. In a mixing bowl, combine the ground yam, rice flour and salt. Mix very well and set aside. 

4. Heat oil for deep frying. Apply little water or oil on palm and take lemon size ball of yam batter, flatten them a little, make a hole in the middle. 

5. Deep fry them in hot oil, till they turn golden brown color. 

6. Remove from the oil and serve hot with tomato ketchup or coconut chutney.

ALOO PARATHA RECIPE (Aloo Ka Paratha) RECIPE

Ingredients for alu paratha

2 boiled Potatoes 
1 small finely chopped Onion (optional) 
Coriander leaves finely chopped 
Small piece of Ginger (very finely chopped or grated) 
1 or 2 green Chilies (finely chopped) 
Salt Red Chili powder and Garam masala as per taste
Butter

Method to make this recipe : aaloo paratha :

· For the cover make dough out of whole-wheat flour (atta),

· as you would do for any parantha/roti.

· Mash the potatoes.

Add all the stuffing items to mashed potatoes and mix it properly.

· Make two medium size chapati, add the filling to the one chapati and

· cover it with the second one.

· Now roll it slightly.

· Put it in a pre-heated oven at 450-degree.

· Cover top oven grill with aluminum foil

· & Place Paratha over it for easy baking.

· When top side is done change the side and

· keep a check (till properly baked)

· Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Kadai Paneer

Ingredients:

• 500 grams paneer
• 100 grams capsicum
• 2 tsp. coriander seeds
• 5 whole red chilies
• 3/4 tsp. kastoori (dried fenugreek leaves) methi
• 2 chopped green chilies
• 2 tsp. chopped ginger
• 4 chopped tomatoes
• 2 tbsp. chopped coriander
• 3 tbsp. ghee (clarified butter) or oil
• Salt according to taste

For the paste:

•         6 cloves garlic mixed with a little water

Method:

1. Slice the paneer and capsicum into thin long strips.
2. Pound the coriander seeds and red chilies together.
3. Heat the Ghee(clarified butter)/ oil in a pan, add the garlic paste and cook on a slow flame for a few seconds.
4. Add the capsicum and pounded spices and cook on a slow flame for 1minute.
5. Add the green chilies ;ginger and cook again for a few seconds.
6. Add the tomatoes and cook until the oil/Ghee(clarified butter) comes on top.
7. Add the kastoori (dried fenugreek leaves) methi and salt and cook again for a few seconds.
8. Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.

Source: http://recipesindia.wordpress.com/2009/12/05/kadai-paneer/