Spaghetti with Brussels sprouts

Nutritional value of Whole wheat spaghetti, Brussels sprouts, bell peppers

- Whole wheat spaghetti
- Brussels sprouts cut in quarters
- Olive oil
- half red bell pepper cut in strips
- Salt
- Pepper ( lots of it)

1. In a pan add some olive oil and cook Brussels sprouts and bell pepper till it browned at ends
2. Add cooked spaghetti and salt and pepper
3. Most of flavouring for the pasta comes from pepper so add more
4. If pasta looks dry needed add some hot water used to cook pasta
5. serve with garlic bread

Fusilli Pasta Salad

okay, pasta is no Indian cooking but none the less pasta is delicious and recently i tried this recipe and it was an instant pleaser. I enjoy simple and flavorful pastas. This salad can be served cold or at room temperature and can be prepared in advance. Pasta salads can be made in various ways, this is what tried:

Nutritional value of pasta, bell pepper, crimini mushroom, spinach, red onion, cherry tomatoes

- 5 cups of cooked whole wheat fusilli ( use tri colored pasta preferably)
- 1/2 red bell pepper and green bell pepper cut in strips
- 1/4 red big onion cut in thin slices
- 2 cups of baby spinach washed and dried ( if you have big leaf spinach tear with hand)
- 1 cup crimini mushrooms sliced
- few basil leaves
- 1/2 cup chopped kalmata olives (green or blacks olives also fine)
- 1 cup cherry tomatoes cut in half's (for any other tomato, just chop in big dice)

dressing

- 3 tablespoon white balsamic vinegar
- 6-9 tablespoon olive oil
- 2 garlic slices minced
- salt to taste
- pepper

1. Mix dressing contents in a bog bowl
2. Add all the vegetables, stir well till vegetables are coated, cover and let marinade in refrigerator for half an hour
3. cook pasta ( in salted water, as always) , drain well and add to vegetables
4. check seasoning and add extra olive oil if needed
5. let cool at room temp or chill
6. serve with or with out garlic toast

Vegetable Strudel

Nutritional value of potato, leeks, carrots, green pepper, onions

- Fillo sheets thawed
- 1 cup finely diced carrots
- 1 cup diced potato
- 1/2 cup green pepper diced
- Half leek diced
- 1/2 cup onion diced
- 1 tablespoon oil
- 1 teaspoon garam masala
- Salt to taste
- Red chili powder to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Melted unsalted butter to brush the sheets
* You can add vegetables of your choice


1. Heat 1 table spoon oil, add cumin seeds and let crack
2. Add turmeric powder, red chili powder
3. Add onion cook for few minutes
4. Add other vegetable and garam masala and salt
5. Co0k for 7-10 minutes, let cool
6. On flat surface spread first fillo sheet on parchment paper/ cutting board
7. Brush the sheet with butter and sprinkle sugar, top with second sheet 8. Repeat the process up to 5 sheets
9. Pour vegetable mix and roll the strudel locking from sides
10. Once the strudel is tightly wrapped brush generously with butter
11. In 450 degree preheated oven cook for 10- 12 minutes, till golden brown
12. Let cool for then serve

Ragada Patty

This snack is vegetable patty served with split pea's soup ( known as ragada). Ragada can be made with green/yellow split pea (known as vatana/batani). The vegetable patty can be made with your choice of vegetables and to make this recipe half the less efforts, use the ready made patty or masala burger ( available at trader's joe's in USA). You can use my cutlet recipe as well. Bellow is easy ways to make patty.

You can top ragada patties with green chutney, sweet tamarind chutney, sev and other toppings. Top it with what you like. This is a very heavy snack and for us it serves as meals often. Cook and Enjoy!

Nutrition value of Trader Joe's masala burger

Nutrition value of Split Peas

Ragada

- 1 cup split green/yellow pea soaked in water overnight
- 2 garlic cloves minced
- Red chili powder
- Salt

- Vegetable oil 23 tablespoons

- Cumin powder 1 teaspoon

- Red dried chili 2 ( optional)

- few Curry leaves ( optional)

- Turmeric powder

- Garam Masala 1 tablespoon

- 1 onion finely chopped

1. Pressure cook soaked peas with some salt till properly cooked ( should break easily as you press)
2. Heat oil, add cumin powder, turmeric powder, red chili powder ( and curry leaves and Dried res chili if adding)
3. Add garlic and onion, cook for 5 minutes
4. Add cooked peas and garam masala
5. Season for salt and cook on medium heat till it becomes almost mushy

Patty

- 2 boiled potatoes mashed roughly
- 1/2 cup diced and cooked carrots
- 1 cup cooked green beans
- 2 cup peas
- Ginger and garlic paste
- Red chili powder/ or green chili paste
- Cumin seeds powder
- Salt
- 1/2 teaspoon turmeric
- 1 cup bread crumbs ( additional to roll patty)
- Oil to shallow fry


1. Mix all the above ingredients and kneed dough
2. Make small flat round patty
3. Heat oil in flat pan
4. Roll patty in bread crumbs and shallow fry till golden brown

To serve

- Ragada
- Patty

- Plain yogut ( beat to smooth texture ) add pinch of salt and pepper

- Chaat masala

- Sev

- Sweet tamarind chutney

- Pomegranate seeds ( optional)

- Red onion finely chopped

- Coriander leaves finely chopped

1. Take a shallow plate, keep patty at center
2. pour 2-3 spoons yogurt

3. Add ragada generously ( with respect to patties size)

4. Add sweet tamarind chutney

5. Sprinkle, onion, coriander, pomegranate and sev

6. Serve hot!

Uttapa

This is a recipe from south Indian cuisine and can be made with different toppings.

- Medium thick dosa batter
- Finely chopped onion
- Finely chopped tomato
- Finely chopped coriander leaves
- Finely chopped green chili
- Salt for seasoning
- 1-2 tablespoon oil

1. Mix all the above ingredients
2. Heat non-stick pan, wipe with wet paper towel before every dosa
3. Take batter with round serving spoon and pour on pan
4. With the round side of serving spoon spread batter
5. Cover for few minutes
6. When golden brown on bottom , turn over and cook for other side for few minutes
7. Serve hot with coconut chutney and/or sambar

Idli and Dosa

This recipe belongs to south Indian cuisine. Traditionally served with chutney and sambar. I usually make extra batter and store excess batter in refrigerator and use later.

Batter

- 2 cups Idli rice
- 1 cup split urad dal

1. Wash dal and rice together and soak in water overnight
2. Grind to slight thick batter
3. Add salt and and cover
4. Let ferment in warm corner of the house for a day
5. Stir the batter and add salt for seasoning

** Heat the oven to warm and then switch off, keep covered batter in oven
** The above ingredients batter makes 30-40 idlis

Idli

- Batter
- 2 tablespoon oil
- Oil to grease
- Idli mold/Stand
- 2 pinch baking soda
- Idli Stand

1. Add soda and oil to batter
2. Add water if batter is too thick
3. Grease idli stand with oil
4. Pour batter in molds
5. Steam cook in a pressure cooker (without whistle) for 12-14 minutes
6. Serve with coconut chutney or sambar

Dosa

- Batter
- 2 tablespoon oil
- Nonstick flat pan

1. Mix oil and batter well, Add water to make batter thin
2. Heat non-stick pan, wipe with wet paper towel before every dosa
3. Take batter with round serving spoon and pour on pan
4. With the round side of serving spoon spread batter
5. Cover for 1 minute
6. When golden brown on bottom , remove from pan
7. Serve hot with potato sabzi or sambar

Pav Bhaji

This is one of my favorite snack/meal, served almost at every street corner thela and restaurants in Maharashtra state in west of India. Its a delicious way to consume vegetables.

Nurtion value of cauliflower, Green Bell pepper, Potato

- Florets of ½ cauliflower head
- 4 medium size potatoes peeled and diced
- 1 Large Green Bell pepper, seeded and diced
- Green peas 1 cup
- Garlic and ginger paste 3 tablespoons
- Salt
- Pav Bahji masala 6-8 tablespoon
- Red chili powder
- Oil
- Butter ¼ stick
- Fresh lime juice
- I medium size onion chopped finely
- 2 tomatoes diced
- Coriander, finely chopped onion and shev to garnish
- Pav bread

1. Pressure cook potatoes, green pepper and cauliflower, save water in which cooked
2. Mash well, add peas and keep aside
3. Heat 2 tablespoon oil and butter
4. Add ginger garlic paste
5. Add onion, stir, cover and cook for few minutes
6. Add red chili powder and pav bhaji masala
7. Add tomatoes and some salt
8. Cover and cook for 10 minutes or till onion and tomatoes are cooked
9. Add cooked and mashed vegetables
10. Season for salt, add fresh lime juice
11. Cook for medium heat for 30 minutes, add water from cooked vegetables for desired consistency
12. Top with chopped coriander, onion and coriander and butter,
13. Server with pav, apply little butter on pav and heat them up before serving



** You can cook pav in preheated oven 350 degree for 5-8 minutes or on tava.

Chakolya (roti in toor dal)

This recipe is an excellent one dish meal prepared mainly in states in west of India. It a healthy and quick recipe if you happen to have extra dough in your refrigerator!

Nutrition Value of Wheat flour and Toor Dal

- 3 cups toor dal cooked and mashed
- Cumin seeds
- Dried coconut 3 tablespoons
- Jaggery grated 2-3 tablespoons
- Tamarind Paste 3 tablespoons
- Mustard seeds
- Salt
- Red chili powder
- Oil
- Turmeric Powder

Dough
- 2-3 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil

1. Knead dough and make small balls Keep aside
2. Roast coconut and grind it
3. Heat oil, add cumin and mustard seeds
4. Add turmeric powder, stir and add dal
5. Cook for few minutes, add coconut, jiggery, tamarind paste
6. Add red chili powder and salt for seasoning
7. Add some water and cook till it starts boiling
8. Lower heat
9. Roll out 3 to 4 rotis, brush oil on both sides, cut in 2 inch pieces with pizza cutter
10. Put his in cooked dal and cook for another 20 minutes on medium heat
11. If dal thickens a lot add hot water
12. Serve hot with Ghee and papad

Chole Bhature

This recipe is from north Indian cuisine and can be served with Chole as one dish meal.

Nutrition Value of Maida

- 3-4 cups Maida flour (Refined Wheat Flour)
- Salt
- Oil
- Sour Buttermilk to knead dough
- Baking soda 1/8 teaspoon

1. Add salt, baking soda and maida
2. Heat 1/2 cup oil and add to Flour
3. Mix with spoon
4. Knead dough with buttermilk, cover with plastic wrap
5. Keep aside for 3-5 hours
6. Make small ball of dough
7. Roll our each using some oil and deep fry
8. Serve hot with Chole