Roasted Fennel

Tweet

Inspired by Sra's post, I am happy to let you all know that I joined 'The Great Vega'N Vegetarian Project', a brainchild of dear Cynthia. Check out my first post about 'Roasted Fennel' on the blog.

Also below are the links for the entries I received until now for JFI & Healing Foods. :)

JFI: Fennel Roundup

Healing Foods: Avocado Roundup

Last date for both the events: Feb 28th 2010, midnight.

Hope you all have a wonderful week ahead,

Love is in the air!

Tweet

You 're the One for Me!

There I was -

One minute getting to know you,

enjoying you and wondering

where it would all lead...

and the next,

thinking about you all the time,

Knowing that I can never, ever

wanted to be without you!

I guess that's the way life is.

You're going along doing your everyday things,

and out of the blue,

life gives you this wonderful present,

a present you had no idea

how much you wanted.

That's what you are to me, you know,

.....A PRECIOUS GIFT....

~ (author is Unknown) but quoted by me to S in a letter for February 2006 V'day :)

5 years and 2 months - We (me & S) have long been 'committed' to each other and all this time, he has been both my strength and weakness. I truly cherish each and every moment  spent with him and we have definitely grown together all these years. I can only wish and hope for better days for many more years to come! :).

...and the biggest news of all - Yes! We are getting married this April :) & As you all know, the biggest advantage of marrying a food-blogger - you get to eat yummy food while you-know-who does the dishes!.. S - Are you listening! ;)

Wishing you all a very Happy Valentine's Day 

and today's recipe is one his favorites - 'Breakfast Potatoes with Fried Eggs'..Enjoy!

Breakfat Potatoes with Fried Eggs

4 small red potatoes (with skin)
1/2 onion, cut as juliennes

1 tsp olive oil
salt & pepper - to taste
1/2 tsp paprika
fresh corainder

1-2 eggs

Preparation:

1. Clean the potatoes by scrubbing them, prick with fork several times and then microwave for 3 minutes. this is just to soften them a little so that it takes less time to actually cook them.

2. Meanwhile, heat oil in a pan, saute onions until golden brown. Remove the potatoes, cut them into small cubes (with skin). Add these to the sauteed onions. Cover and cook for 3-4 mins on medium-low flame.

3. Season with salt, pepper and paprika. and mix in fresh coriander at last.

4. Grease a pan (I used the same one) with a little olive oil, break eggs right in the middle. I love to sprinkle some red pepper flakes when they are almost done.

5. Serve the eggs on the potatoes! Yum. :)

[Edited on Feb 16th]: While She would be my sister-in-law, She will be my neighbor. (or atleast there is very high chance we both living nearby and more frequently meeting in person & chattering away to glory! I am so excited! :)

Ciao,

Avocado Chimichurri Bruschetta

Tweet

How can I put words into use which will inform and make you feel exactly what I felt when I was digging into that first bite? I can't! So, for today I let the pictures do the talking..:)

Avocado Chimichurri Bruschetta (from Vegetarian Times magazine)

Avocado cubes are folded into chimichurri - an Argentinean sauce made of parsley, cilantro, garlic, vinegar and oil - for a Latin variation on an Italian starter. The whole dish is just perfect - tartness from lemon juice, slight heat from pepper flakes, the fruity flavor from red wine vinegar over a bland toasted slice of bread which acts as a canvas for avocados. yum!

Ingredients:

2 avocados, peeled, pitted, cubed
2 tbsp lemon juice
2 tbsp red wine vinegar
3 cloves garlic (about 1 tbsp)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano (I skipped this)
1/4 tsp freshly ground black pepper
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2-inch-thick slices whole-grain or ciabatta bread, toasted

Preparation:

Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon the mixture onto toast slices and Serve.

This is an entry to my own event, Healing Foods: Avocado and also to PJ's No Cook Event.

UPDATE : I will soon add all the entries I received until now for Healing Foods: Event and JFI: Fennel in following pages. Come back tomorrow and Check them out! :)

JFI: Fennel Roundup
Healing Foods: Avocado Roundup

Ciao,

Fried Cauliflower Curry

Tweet

..the moment I came to know that Jaya has extended the deadline for her 'repost event', I was all excited & ready to try my first recipe, ever posted on my blog 'the Vaangi Ulli Theeyal'. Truth to be said, when I tried my hand the first time on this recipe, I was not impressed with the outcome. Yes, the taste was good & edible but there was no 'W.O.W' factor involved.

..I wanted to get that this time..so the next thing I did was - I researched and finally landed on Sig's blog - 'Eggplant Theeyal'. and was truly impressed!...my motto was to get the 'brown sauce' she mentioned in her post.

...well the result is below -

..no brownness as expected becoz - I added too much of coconut! :(.. I love grated coconut in gravy-based dishes, so out of that habit, I added I guess a tad bit more than expected. I was too depressed to even blog about it but the verdict my roomies gave while their taste-testing was very encouraging. They loved it! C'mon who doesn't love coconut. :).. So, I am happy now..am gonna try this again, add 'right amount' of roasted coconut with spices & get the 'brown sauce' into it! :-).

..and as many of you all know, we had a very heavy spat of snow from past two days here in DC area. Normally I love snow but I hate anything 'too much of it'..:(.. All of us were literally stuck at home and thank goodness we did our errands on Friday itself!

..in such depressing times, our minds automatically trigger for some serious 'indulging & comforting food' and my roomie, P made one such dish. As per her, there was no particular name for this, so we came up with one - 'Fried Cauliflower'. Paired with some simple Jeera rice & above Theeyal on the side, it was pure heaven! Thank you P for brightening our long, boring, snowy days with this awesome recipe. :)

Fried Cauliflower

Ingredients:

1 medium-sized cauliflower
4 cups corn flour
2 tbsp all purpose flour (maida for binding) [this is not added in this recipe]
2 tbsp garam masala
salt -to taste
1 tbsp red-chilli powder
1 medium sized onion, chopped
2-3 green chillies, finely chopped
1 tsp chilli-garlic sauce (store-bought)
1 tsp tomato ketchup
oil - to fry


Preparation:

1. Cut cauliflower into small florets and pressure cook them with enough water. Drain the water & keep aside.(don't let them completely cool down)

2. In a mixing bowl, add corn flour, garam masala, red chilli powder, salt with warm (pressure-cooked) cauliflower florets. Mix well until the florets are properly coated.

3. Heat oil in a pan and fry these coated cauliflower florets. Drain the excess oil on paper towels.

4. Now, heat a tsp of oil in a separate kadai and saute onions with garlic & green chillies, until light golden brown. then drop the fried cauliflower florets. Mix in the ketchup & garlic sauce. Adjust the seasoning if needed.

5. This can be eaten just an an appetizer or snack or as a side-dish. Enjoy!

P says - She was asked to make this dish for almost every potluck party until now and it is always gone in minutes!..After tasting this, I am not-at-all surprised by that! :-) 

Hope you all have a wonderful week ahead!

Chao,