Posts filed under ‘Vegetarian’

Baked Potato Wedges

Some days you just need it. Quick carbs that is.

I had seen this interesting recipe by the purple foodie which she had adapted from lottie + doof to get a stronger garlic flavour.

I like love garlic but 8 cloves of them? too much for me! but still I loved the whole idea of baking them and she seemed so elated with the results I just had to try the technique.

It was a smashing success! fantastic fries I absolutely loved them!

However I did change the recipe quite a bit;

  • I added a tablespoon of tomato soup powder – gave a great tangy tomato flavour
  • reduced the garlic to 3 cloves
  • used tapioca instead of cornflour – I prefer tapioca, it binds way better and faster than cornflour
  • Increased the quantity of potatoes greatly! used 7 medium sized ones without altering the proportion of any of the ingredients- perfect proportions.

The best part is, I could salvage almost 3 tbs of oil post baking! so not much really went into 7 whole potatoes. This was brilliant.

So thats it! great, great, great stuff! I totally recommend it to everyone who loves fries and has an oven. Seriously.

You can check out  the purple foodie or lottie + doof for the detailed recipe and techinque follow whichever version you prefer.

Honestly, didn’t need the kitchen paper to drain 😀

September 29, 2009 at 12:26 pm 3 comments

No bake lemon yogurt tart/pudding/cassata

So I whipped this awesome tartie thingie quite some time back and I completely forgot to blog about it!

I really love the acerbic taste of a fresh lemon and tart lemon pies and puddings but lemon curd based desserts are just so rich! All the egg yolks and sugar it’s to egg-y and heavy for my liking.

Yogurt is another one of my favourites and I just love how flavoured yogurt can capture fruit flavours and lend a light and summery mouthfeel.

So I mixed them both up. The results were pretty good; got a nice no-bake pudding/tart/frozen dessert; almost like a lemony cassata.

What you need:

1 pack of lemon flavoured pudding mix

1 cup of strained or greek style yogurt

sugar as per taste

1 tbs fresh lemon juice and rind

1/2 tsp lemon essence

10 digestive biscuits broken into chunks

1/2 cup glace fruits, nuts and fresh fruit chunks (fresh fruit is optional)

What to do:

1. prepare the lemon pudding and set aside to cool (should be equvivalent to one cup)

2. Put the digestive biscuits in a deep dish

3. Beat yogurt with sugar, lemon juice and essence

4. Mix cooled pudding with yogurt and gently fold in the glace fruit and nuts

5. Pour over digestive biscuits

6. Freeze till set. Garnish with fresh fruit or lemon slices. Cut into slices and serve.

September 25, 2009 at 12:26 pm 3 comments

Quickest veg stir-fry with Za’atar

I tried Za’atar in Kuwait and I fell in love with that stuff. It’s a mix spice with a lot of stuff in it; mint, sesame seeds, oregano, sumaah, thyme, marjoram and a lot of other stuff I can’t figure out. Lucky for me I don’t need to.

I’ve bought enough Za’atar to last for a really long time (smart thinking)  But if you can’t get your hands on some of this stuff, then you can try making your own. That link seems to have covered it.

There’s really not much to talk about this recipe. Make it and you shall know.

What you need:

1 red onion

1 ts of ginger + garlic paste and more garlic if you will

about 250  Mix vegetables, or whatever you want to stir fry

2tbs  Za’atar

40gm cottage cheese/paneer/tofu

salt as per your taste-buds (or dietary requirements)

1 tbs (good quality) oyster sauce

20gm of grated processed cheese (optnl)

1 tsp oil

What to do:

1. Saute veggies in oil, starting with onions, ginger garlic paste and the harder veggies progressing to the softer ones. Throw in the paneer/tofu/cottage cheese

2. Add salt, oyster sauce and Za’atar. Cover and cook on a low flame for about 7 minutes or so.

3. Cover with processed cheese. Dig in.

I used mix veggies from a pack. So easy.

Frozen cubed paneer? Awesome, no chopping required.

My new comfort food? Definitely.

A bowl of this stuff would make me really comfortable right now.

September 4, 2009 at 6:37 am 2 comments

Oyster Sauce Stuffed Mushrooms

I absolutely love mushrooms. Not only are they yum but they can be made in a million creative ways.  Stuffing mushrooms is so easy and makes  for really fancy-shmancy appetizers.

I wanted a steak-like taste. My answer oyster sauce.

So oyster sauce + dark soy + mozzerella cheese + veggies + mushroom = Pure delicious joy.

Stuffing is not possible without “de-stemming” the mushrooms. You need to be really careful when you do this. (I admit there were a couple of casualites on the way)

What  you need:

1 small red onion, chopped

1 green chili, chopped

2 cloves of garlic, chopped

25 med sized button mushrooms, “de-stemmed”

1/4 cup green peas, semi cooked

4 tbs oyster sauce

1.5 tbs dark soy

1 tsp vinegar

Just a  bit of salt

1/4 tsp pepper powder

1tbs Oil to Sautee

1tbs olive oil to drizzle

What to do:

1. Heat oil in a skillet.  Fry the onions, garlic and chili.

2. Add the peas when the onions appear translucent. Add 1 tbs of the oyster sauce, all the vinegar, soy, salt and pepper. Sautee briefly and remove from heat.

3. Toss mushroom heads in the rest of the oyster sauce and olive oil,  and a bit of salt and pepper.

4. Place mushrooms in a deep baking dish, heads down and stuff with the onion and peas mixture. Place a small cube of cheese on top.

5. Cover with foil and bake for 15 minutes on 180 C  or pan-fry, covered for 10 minutes till the oyster sauce starts sticking to the skillet.

On the pan… just about to melt..

Ok now they have melted.

One word sums it.. YUM.

July 24, 2009 at 6:08 am 2 comments

June Top Tens: Blog Envy + Mushroom and Red Cabbage Momos

A Bountiful Kitchen’s Flaky Pineapple pastry http://abountifulkitchen.blogspot.com/search/label/dessert
world foodie Guide Momos
simply recipes bruschetta with tomato and basil http://simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/

Another fun Top Tens event by Caitlin at Food Nerd. This one’s called ‘Blog Envy’  This month we had to compile a list of the recipes from blogs that we’ve been ‘meaning to make’..So I pulled out my bookmarks folder and sorted to arrive at these top ten recipes… Oh there’s more, we’ve got to make one of the recipes from the list! but before that the list!

1. Bruschetta with tomato and basil from Simply Recipes.

2. Sweet/Savory Pies by Culinarty

3.  Chocolate Cherry muffins from Passionate about baking

4. Creamy Oreo Pie by the Purple Foodie

5.  Dulche Le Leche from Cafe Johnsonia

6. Fruit Soup by Sweet Basil

7. Sheermal by Health Nut

8. Flaky Pineapple pastry by A Bountiful Kitchen

9. Chicken of the Woods with Walnut Mayo by Eat like A Girl

10. Momos by World Foodie Guide

And I made the momos! World Foodie Guide’s blog doesn’t quite have a very detailed description of the recipe so I made my own just getting the general idea from the site.

‘Momos’ are a Tibetan version of the dumpling. It’s basically a wet flour wrapper that’s filled with any stuffing you like, mostly ground meat and spices and the dough is folded over the stuffing and pinched together to form a dumpling. These dumplings are steamed and eaten with a dipping sauce.

I had this beautiful red cabbage in my vegetable draw and I tossed it up with equal portions of mushrooms to make the juiciest momos that I’ve ever tasted.

What you need:

for the momo wrapper

2 cups whole flour (wayyy better results with all purpose.. but you know me 😉

water to knead

oil for greasing

For the filling:

1 cup chopped red cabbage

1 cup chopped mushroom

1 green chili

1/2 tsp ginger-garlic paste

1.5 tsp Chinese five spice powder

1 tsp lemon juice

salt as per taste

What to do:

1. Make the wrapper: knead the flour and water to make a soft, elastic dough. Shape into small balls. Cover and keep aside.

2. Mix all the ingredients for the filling in a large bowl

3. Roll out each ball and spoon a bit of the filing in the centre

4. Pinch the edges together and secure on top. Ensure that there is absolutely no way for the filling to get out of the wrapper

5. Steam in a greased steamer for 20 minutes. That’s it!

I just loved the color till I noticed my stained chopping board…

Oh who cares about the stains? the finished result was soo good!

So you’re wondering  I know she made the momos but what in the world is that white/red thingie?

It’s Hummus with paprika!

Now you’re thinking what kind of person eats a middle-eastern condiment with a Tibetan dumpling?

well I do. Great combination btw!

I’m really enjoying the top tens event! thanks again Caitlin! do hop over to her blog and check out the next top tens!

July 1, 2009 at 5:32 pm Leave a comment

Bendy Straw Mango Smootie

The best part about Summer is the Mango of course. The Alphonso Mango to be more specific. 

The Mango Season is almost like a festival one to be prolonged and savoured without bothering about trivial obstacles like weight loss or diabetes. My dear (severely diabetic) grandmother bought 6 dozen of these crimson shells of happiness. 

For most of the part, we just eat them whole: It really is nonpareil in it’s natural form. But what harm is it to smootie it or to aamras it or to tart it or cheesecake is?

And there certainly is no harm in eating it for breakfast.

A couple of days back I twittered  about the boredom in breakfast dishes. I take that back. If mangoes were to be my daily morning fix; so be it. 

As though the idea of gulping thick sweet crimson mango flesh wasn’t good enough, I added a bendy straw for additional joy. Of course I’ve always known and used straws but my awareness towards bendy straws arose from an episode of ugly betty (believe it or not). Well what can I say about the power of suggestion, we had the straws at home in a week.

I don’t know what it is about bending a plastic straw toward my face that gives me immense comfort and joy, really.

 

Bendy Straw Mango Smoothie

What you need:

1 ripe mango (pref alphonso)

1/4 cup milk

4-5 ice cubes

1 bendy straw 

 

What to do:

1. Blend the mango, milk and ice cubes.

2. Pour into a glass and place your bendy straw in a strategic position (the way you like it) Drink up the crimson joy.

May 26, 2009 at 12:00 am 1 comment

Entry for Tasty tools: Muffin Tins

I’m really excited because this is effectively my first EVER entry to any food blogging event. 

It all started because of twitter… One of my tweets happened to have entered a “food blogging event” now what in the world was that supposed to mean?? Something that involves sharing AND cooking? wow. 

Thats when I came across IMBB

Is My blog Burning has a list of all upcoming food blogging events and that’s a great tool really. Just what I was looking for 🙂

Thats when I saw the tasty tools event hosted by Joelen. I thought that is was a really innovative idea!

A lot of food bloggers host events by highlighting different types of ingredients but sometimes we forget how critical the right equipment is to the success of your dish. I’m serious! for instance you may have all the ingredients for a dozen of cupcakes but if you don’t have a muffin tin.. you can’t make them! 😛 I know it may sound like a silly thought but seriously, think about it. I never thought about it either till I came across the Tasty tools event. 

So Joelen highlights one tool or should I say ‘tasty tool’ every month and you have to send in a recipe using that tool. So I made mine. 

To be REALLY honest this is the first time I made these. I practically invented these! 

I happened to visit the taco bell website (do not ask me why) and I saw the “New fully loaded taco salads” 

Here’s the description: A crispy tortilla bowl filled with seasoned ground beef, real cheddar cheese, hearty beans, crisp, shredded lettuce, diced ripe tomatoes, and reduced fat sour cream. 

I read this and basically thought “outside the Bun.”

Whatever I had to do, I had to do from scratch. Taco’s are deep fried and I seriously didn’t need that. Besides using an oven tool I could avoid the frying.

So I deicded to make baked muffin tin Tacos  or should I simply call them Bacos or Macos ?

 

Macos Recipe

What you need

1 cup of whole flour

1/4 cup rice flour

1 tbs olive oil

salt as per taste

paprika (optn)

water to knead

 

What to do:

  1. Preheat oven to 160 C/320 F
  2. Mix all ingredients and form a soft dough.
  3. Sprinkle flour over a marble top and roll dough untill thin and virtually transparent. 
  4. Use a pastry cutter or a bowl to cut out a circle large enough to fit into your muffin tin. Prick with a fork.
  5. Place the round cut outs on to your muffin tin
  6.  Insert the cut outs into the muffin tin spaces
  7. Bake for 15-20 min till golden brown and crunchy.

Here you have it. Crunchy little baskets waiting for you to fill with something good. 

 

And some more pics

 

 

I filled mine with lettuce, refried beans and sour cream. Heaven 😀

 

 

 

They’re so tiny I couldn’t eat just one…

 

Maybe another? 

 

 

How about some dessert? 

Banana slices with nuttela. 

 

Ohh yes that was good.

My-eye view 😛

 

Ok now good bye ..here’s one for you!

 

April 28, 2009 at 6:20 am 6 comments

Older Posts


Email me

Hi everyone you can email me at oneofagrind{at}gmail{dot}com

Subscirbe

I heart FeedBurner

Follow Me on Twitter

Categories

Flickr Photos

Subscribe Via Email

Enter your email address:

Delivered by FeedBurner