[VeganMoFo 2016] Breakfast Potato Hash with Bell Peppers and Onions Recipe

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Bonjour Novembre! You have arrived so fast this year. It feels like just few weeks ago we all merrily celebrated New Year's Day! :-) November is also time for my favorite event of the blog-o-sphere: VeganMoFo (Vegan Month Of Food), where many enthusiasts like me blog and celebrate vegan food all month long. I have attempted (and failed mid-way) VeganMoFo back in 2014. It is time to give everyday blogging a sincere try again. That's right, the challenge is to post a new vegan recipe every weekday of this month. I am definitely better prepared than last time around. Let's see how it goes! I hope you guys will give me company and cheer me along as I progress through this vegan recipe marathon? How about I kick start things by sharing an easy recipe for Breakfast Potato Hash with Bell Peppers and Onions. 

D for Dibba Rotti | Minapa Roti | Andhra Style Crispy Uttappam Recipe

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Learn how to make Andhra style crispy rotti or 'dibba (fat) rotti' as we call in Telugu. It is one of the beloved breakfast recipes and I remember devouring it as a kid. It is so filling that with just two mini rottis (or one big one), you will not feel hungry until many many hours. 

[Valentine's Day Recipes] Easy Fruit and Nutella French Toast Stacks

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Just in time for Valentine's day, here comes a super easy recipe that has the heady intoxication of love and happiness. Learn how to make french toast recipe, stacked together and filled with tons good stuff like bananas, strawberries and nutella. It cannot get better than that! Same recipe can be made as a savory treat or can be served with jam. Make these love filled stacks for your dear ones and watch them say "Fruiticilious!" at every bite. 

[New Year's Special Recipe] Easy Scrambled Eggs with Black-Eyed Peas and Potatoes

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"Tomorrow [January 1st] is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley

I simply love making new (plus some old) resolutions on New Year's eve, even though am unsure on how many I would be completing by the end of that year. But, the tiny things-I-wanna-change jotted down in my little book gives me that much needed kick - to be happy and hopeful for coming times. This year though, instead of clinking champagne glasses or letting the colorful confetti shower down from the roof, I have decided on a quite New Year's Eve with a book by my side. That is how I envisioned the night of December 31st few days ago as one of my goals for the year 2014 is to - read more and blog more!.

While I was in US, I learnt from my office colleagues that eating black-eyed peas as a part of the Southern Tradition on New Year’s brings in good fortune for the coming year. Well, we wouldn't want to miss that. Isn't it? Since then, it has become kind of a tradition on this blog as well to kick off the year with a black-eyed-peas recipe. Last year, I made these fritters and the year before this curry with coconut.

Will 2014 be lucky for me? Only time will tell. But, meanwhile make this this scrumptious Scrambled Eggs with Black-Eyed Peas and Potatoes, for that perfect January 1st morning. Serve with a toast and coffee/orange juice to make it a filling breakfast. Before I jump into the recipe, I just want to -

"Thank you for the love & support in the past year. May the coming times bring in lots of joy and beautiful moments that can be cherished long after the year is gone! Wishing you all a very Happy and Healthy 2014."

... the lucky winner who won the $25 Amazon Gift Card giveaway is announced at the end of this post.

Enjoy.

[VeganMoFo 2013] Brown Rice and Black Lentil Bagel Burgers Recipe

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I still remember, it was about 5 years ago, a perfect sorts of evening - when it was slightly drizzling outside and I was sitting by the side of our window with a pen and a pencil, to jot down those few things I want to do before I turn 30.

[Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney) Recipe

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Just when I thought that food memoirs are getting one-dimensional (read as boring), I stumbled upon Sandeepa's new book which she penned based on her childhood memories of being a bong. In her introduction page she says - "This is my story, but it might well be yours and may be even yours". That's so true to its every word.

{Simple and Easy Meals} Talimpu Roti | Rice and Green Moong Dal Uppittu (Porridge)

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"I never desire to converse with a [wo]man who has written more than [s]he has read" ~ Samuel Johnson

What have you been reading lately? I, for one buried my nose into the classic Kane and Abel by Jeffery Archer for past 3 straight days (and nights), reading frantically on my Iphone kindle app. Yep, on that small, tiny screen. What a fabulous read it is and what a prolific writer Jeffery Archer is! His portrayal of both the protagonists - Kane and Abel is just brilliant. As a reader, you want both of them to win and taste their share of victory. You root for both of them. There is emotion, suspense, drama in the novel and I was left with a THAT sense of sadness when it came to an end. Doesn't that always happen with every good book we tend to read? :-)

What have you been eating lately? With summer at its peak, I hardly want to enter the kitchen let alone cook. I start sweating so profusely that I feel like having a bath, again.

..a long time ago, I made some talimpu roti (rice and green gram porridge). So long ago that I forgot how it tastes like. So long ago that I almost forgot such a thing exists and it was then an easy super fast breakfast or brunch dish. So I made it again, just to savor its flavor and experience its comfort. The sun god too took a break today and the weather was a little pleasant with slight cool breeze all evening. Perfect with a cup of masala tea to finish with.

Enjoy!

..just two main ingredients...

{Recipe} Talimpu Roti | Rice and Green Moong Dal (Porridge)

Adapted from Sreelu's Tasty Travels
Serve 2-3

Ingredients:

1 cup of short grain white rice
1/2 cup whole green moong dal
2 tsp vegetable/canola oil
1/2 tsp split white urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp of coarsely ground ginger-green chilli paste (or 1-2 green chillies + 1 tsp of minced fresh ginger)
few curry leaves
water

Preparation:

1. Wash and soak rice in enough water for 20-25 mins. Rinse the whole green moong dal as well. Drain.

2. Dry rice and moong dal separately on towel. Grind them together to a coarse powder (rava). You can make this mixture way ahead and store in an air tight container.

2. For 1 measure of rice-green gram mixture, we need 2 measures of water. Heat oil in a kadai, add urad dal, cumin seeds, mustard seeds, ginger-green chilli paste and curry leaves. Let them splutter a bit.

3. Add 2 cups of water and let it come to a rolling boil.

4. Reduce heat to low and slowly add 1 cup of rice-green gram mixture. Keep stirring while doing so. Cover and let the water get absorbed completely. Finally add a small spoon of ghee.

Serve immediately with any podi or pickle. 

Note: The same recipe can be easily made in a pressure cooker. Follow the same steps and cook for 3 whistles. Allow it to naturally cool and Serve.

...Healthy breakfast ready in minutes...

I made few small, thin pancakes out of the left over porridge the next day. Crispy on outside and with soft insides, these tasted so good. Didn't feel like left overs at all. :-)

..left over rice and green moong dal porridge as small pancakes..

This is Recipe 28 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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{Simple and Easy Baking} Peanut Butter Cookies

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I think am one of the very few out there who conveniently despised the taste of peanut butter all of childhood. My ex-roomie always had a super big jar of peanut butter from Costco during my graduation days right on the top of our fridge and I never, ever was even tempted to have some. Such was the dislike.

Fast forward..few days ago..when I was hunting down the aisles for a particular brand of jam, I literally stopped on my heels when a bottle of peanut butter just tumbled down into my shopping cart. I dutifully was about to put it back, that's when my sister asked - Why do you hate it? I didn't have an answer for her. That's when I decided to give this a try. Not as a the very popular peanut butter and jelly sandwich, am not yet ready for that. As a soft, chewy cookie may be? That's today's recipe - Peanut Butter Cookies.

Enjoy!

{Recipe} Peanut Butter Cookies

Adapted from Saveur
Makes about 2 dozen cookies

Ingredients:

1.5 cups maida/all purpose flour
1 tsp baking powder
1/2 tsp salt (avoid if using salted butter)
1 cup sugar
6 tbsp unsalted butter, softened
1 eggs
1/2 cup peanut butter
1 tsp vanilla extract

Preparation:

1. Heat oven to 350 F or 180 C. Sift together flour, baking powder and salt in a bowl.  Set aside. Beat butter and sugar together in a bowl with a hand mixer until pale and fluffy, about 3-5 minutes. Add egg, beating well after each, until smooth. Add peanut butter and vanilla. Beat until smooth.

....peanut butter...

...vanilla essence...

 2. Add flour mixture beat until combined using a spatula.

3. Using a tablespoon, portion out dough and roll into balls; place 2″ apart on parchment paper, lined on a baking sheet. Using a fork, press tines over balls in a crosshatch pattern to flatten.

4. Bake, rotating baking sheets halfway through cooking, until golden brown, about 12-13 minutes.

Serve with some chai or just plain milk. Store the remaining in an air tight container. 

..You want one?..

I especially enjoyed these with a glass of cold milk on a hot summer day!

This is Recipe 27 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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{Simple and Easy Appetizers} Cornmeal Crusted Potato Wedges Recipe

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We simply love potatoes in our house and can be easily tagged as a perennial favorite. Basically we try to make, eat and taste them in every possible variation - with eggs, with balsamic vinegar, spiced up with kolhapuri masala, sometimes as mini pancakes, as rolls, as tater tots or even in a Christmas pie.

Today's recipe - Cornmeal Crusted Potato Wedges is a result of one such quest to experiment with this humble vegetable. This dish enjoys being different and scrumptious at the same time. These are so yum that once you taste it, you are bound to return for more with an instant craving. I promise.

Enjoy!

the cornmeal seasoning for the potatoes

potato wedges roasting in the oven..

{Recipe} Cornmeal Crusted Potato Wedges

Adapted from Simple Bites
Serves 2-3

Ingredients:

4 medium sized potatoes, peeled
1-2 tbsp fine cornmeal (or polenta)
salt - to taste (~ 1 tsp)
1/4 tsp black pepper powder
1/2 tsp red chilli powder
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped

Preparation:

1. Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.

2. In a bowl, mix together - cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.

3. Preheat oven to 220 C or 425 F.

4. Heat a pan (oven-proof or cast iron skillet if you have one) and add a thin layer of olive oil. Add garlic. Let it sizzle for about 30 seconds and add seasoned potatoes in one single layer.

5. Transfer the contents onto a baking pan and roast for about 30 mins, turning them for every 10 mins. You can skip this step and directly place into the oven, if using an oven-proof skillet or cast iron skillet. 
Make sure you roast them until they are crunchy from out side.

Serve them with any dip and ketchup.

...ready to be served..

Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.

This is Recipe 26 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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Besan Papdi Katori Chat | Chickpea Flour Shells with Sprouts Filling Recipe

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I am going to share a secret with you all today.

I have never played Holi (the festival of colors) ever in my entire life (except for once when I HAD to stay back at my friend's place). Neither did TH. Yes, we do believe in its true essence which is victory of good over evil, a common theme that runs through almost every Indian festival. Holi also waves goodbye to winter (which we never had) and welcomes spring (when is that? Its already so hot!) in a rainbow of its colors...

All my childhood, I have seen my parents lock the front door and all four of us stay indoors, gorging on delicious food, playing games or spend the day watching TV. Putting up a lock outside was important to make believe the outside world we were out of station. The plan worked for quite a few years but later my friends figured out the secret. But still couldn't do anything about it as they used fear the wrath of my father.

Essentially, Holi in our household is synonymous to family time and super delicious meals. With extra time on hand and nothing else to do staying at home, my mother used to make her famous biryani, korma, mirchi bajji along with many other delicacies. This year though, I chose to make something different for Holi. An appetizer that easy to nibble while staying in the house (in my case) and playing with colors (like many of you reading this post!). Both - the katoris and the filling can be made way ahead of time and can be assembled at the very last minute. Doesn't that serve our purpose to stay away from the kitchen during festival time? Yay!

Enjoy!

 Besan Papdi Katori Chat

{Recipe} How to make Besan Papdi Katoris

These shells stay fresh and crunchy when stored in an air tight container for weeks. One can serve almost anything as filling in this recipe. Add little salt to the filling first and taste along with one of the besan katoris. Adjust accordingly. 

Makes around 25 katoris

Ingredients:

1.5 cups besan (finely ground chickpea flour)
1 cup rice flour
2 cups chopped greens (I used spinach and cilantro)
1 tsp ginger garlic paste
1/2 tsp turmeric
1 tsp oil
1 tbsp chilli powder
salt - to taste
water
Oil (if deep frying the shells)

simple ingredients - besan, rice flour, greens, ginger garlic paste, salt, turmeric and chilli powder

...this is the trick to cute little shells. Don't forget to lightly oil the muffin cups..

Preparation:

1. In a large bowl, add chickpea flour, rice flour, greens, ginger garlic paste, turmeric, oil, salt and chilli powder. Mix all the ingredients without adding any water first. Then add water little by little and knead into a soft dough. Cover and keep aside.

2. Take a small ball of the dough and shape into shells using muffin cups. I used silicone molds so it was easy to just peel away the shell. One can use a standard non-stick muffin pan too, just be careful while removing the shell out. Repeat the process with rest of the dough. I made a batch of 6 shells at a time, let them rest for about 10 mins (so that they don't break while peeling) and they easily came out of the mold.

Since its festive season and wouldn't mind those extra calories, I chose to deep fry the katoris. If you wish to, you can bake the muffin molds (brush a little oil over them) as-is in a preheated oven (180 C) for about 10-15 mins, until cooked.

3. Heat oil in a kadai. Drop 3 to 4 shells at a time, reduce flame and fry until light golden brown. Don't fry for too long as they tend to gain more color once out and drained for a while. Store these in an air tight container.

..deep fried and ready to filled..

{Recipe} Mixed Sprouts Salad (Filling)

Not just as a filling, this dish also serves as a healthy side dish for rotis or as a quick salad.

..Don't they look super healthy. I love to eat them raw..

Ingredients:

2 cups mixed sprouts (I used green beans and brown chickpeas)
1 medium onion, chopped
1 tomato, chopped
salt - to taste
1/2 tsp chilli powder
1 tsp cumin seeds
1/2 tsp oil
juice of half a lemon

Preparation:

Heat oil in a kadai and add cumin seeds. Once they start to splutter add chopped onion. Saute until translucent and add tomatoes. Cook for few mins, then mix in the sprouts and season with salt and chilli powder. Don't cook for long. The heat from onion-tomato mixture will cook the sprouts. Turn off the heat and add lemon juice. Mix well. Cool.

...as a filling, salad, side dish.. this dish is versatile to be served as anything...

Assemble: When ready to serve, top each of the besan katoris with sprouts filling + some fresh cilantro and serve them on a platter.

...Served! Holi hai!!!!!!!!!!!!!!

This is Recipe 21 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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Make a difference to lives of those girls who have no family of their own to celebrate Holi except for each other. Would you spare to donate a few rupees (or dollars) so that their school fees are paid for and they can aspire for brighter future? Please press the "Give Now" button and share about Vaidehi Ashram (More information  Click here) with your friends and family. Thanks in advance.

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{Simple and Easy} Mario Batali's Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach | Spanish Tortilla Recipe

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Everybody has a dream.

...and mine is to go on a trip to Europe one day. It is a continent with such diversity in terms of weather, people & their living, architecture and of course food. Just to mention a few, think of a french baguette, italian pasta, neapolitan pizza, polish pierogi or a spanish tapas. yumm! Isn't it. I wish to taste and savor each one of them!

On my bucket list is also to view the magnificent piazzas in Rome, drive through those rustic, country-side roads of Tuscany (Italy), experience a day shopping (if my wallet permits) in fashion capital Paris, catch a glimpse of Eiffel Tower with a stopover at The Louvre, hit the bars in london and end with a quiet Spanish meal with tons of paella and tortillas. The very thought of it is so exhilarating and brings happy thoughts into my mind & tummy.

Do you have a dream too? I would love to know all about it.

I am not sure if this dream of mine will become a reality in near future, so I made myself Mario Batali's Tortilla Española for lunch today. Its basically a spanish omelet with eggs, onions and potatoes. I added some spinach as well. This dish is so easy to put together and the end result is so satisfying and delicious. Not just breakfast, this tortilla can be served as a wholesome lunch, brunch, snack or dinner.

This is indeed the best of all omelets! :-)

Enjoy!

{Recipe} Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach

Adapted from Mario Batali's Recipe on Food and Wine
Serves 2-3 

Ingredients:

3 eggs
2 potatoes, washed, peeled and thinly sliced
1 bunch of spinach, washed and chopped
1 medium onion, thinly sliced
salt and pepper - to taste
few red chilli flakes

Preparation:

1. Heat olive oil in a flat bottomed pan and saute onions until they are translucent. Spread potatoes as one layer. Cook over moderate heat, stirring occasionally  until the potatoes and onion are tender but not browned, about 10-15 minutes.

2. Add chopped spinach and lightly season with salt & pepper.

3. In a bowl, lightly beat the eggs and add red chillie flakes, little salt and pepper.

4. Scrape the potato-onion-spinach mixture into the bowl and gently fold in everything.

5. Preheat oven to 180 C or 350 F. Grease a baking pan with some olive oil and evenly spread the egg mixture. Bake for about 15 to 20 minutes until the tortilla is set and eggs are completely cooked.

Transfer the spanish omelet onto a plate and cut into wedges. Serve alongside with some bread, ketchup, any spread or enjoy as-is.

Note: The tortilla can stand at room temperature for 3 hours before serving.

This is Recipe 15 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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A Taste of Yellow: Caramelized Bananas with Toffee Sauce

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“You've gotta dance like there's nobody watching,

Love like you'll never be hurt,

Sing like there's nobody listening,

And live like it's heaven on earth.”  ~ William W. Purkey

Each one of us has an ever-growing wishlist filled with dreams, with a hope that they will be fulfilled, become a reality some day. But, sooner or later we realize that some day is just an illusion. We need to first understand and learn to live today - to the fullest.

Barbara of Winos and Foodies had a wishlist too. To eat her 87th Birthday Cake. It was the year 2004 when she was diagnosed with cancer. She started her blog as a distraction and she has lighten up the blogging world with her ever inspiring, beautiful and personal blog posts. I knew her only through the "Taste of Yellow", a popular event which coincides with LiveStrong Day, created by cancer survivor Lance Armstrong's LiveStrong Foundation to raise awareness of cancer. With a heavy heart, I say - Barbara lost her long battle with cancer on June 29th 2012. 

My deep felt condolences to the family and May God rest her soul in peace.

In memory of Barbara, Meeta and Jeanne dedicated this month's Monthly Mingle to "A Taste of Yellow" - Bake or make something yellow. and I choose a super simple recipe - Caramelized Bananas with Toffee Sauce which can be put together in less than 15 minutes.

Caramelized Bananas with Toffee Sauce

{Recipe} Caramelized Bananas with Toffee Sauce

Adapted from Taste.com.au

Serves 4

Ingredients

2 tbsp butter
4 bananas, peeled, halved lengthways
1/2 cup firmly packed brown sugar
2 tablespoons thickened cream

Preparation

1. Melt butter in a large, non-stick frying pan over medium-high heat. Add banana slices. Cook, turning occasionally, for 5 minutes or until lightly browned. Transfer to a plate. Cover with foil.

2. Add sugar to pan. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Add cream. Cook, stirring, for 2 minutes or until combined. Place bananas on serving plates. Drizzle some toffee sauce.
Serve remaining sauce on the side.

messy is good!

Note: This toffee sauce is so versatile that it can be used as a topping on anything & everything - cakes, cookies, muffins, scones, oatmeal etc. 

Giveaway Announcement - Don't forget to share your quick fix recipe for a chance to win a copy of Quick Fix Indian Cookbook by Ruta Kahate. Details are in this post. Good luck.


Today is also a day when an ever-green superstar of Bollywood Rajesh Khanna died after a prolonged illness. Many timeless classics were picturized on him and he was almost every girl's fantasy in 1960's. He who has gone, so we but cherish his memory, abides with us, more potent, nay, more present than the living man. R.I.P Rajesh Khanna.

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