Saporous Salad

Is there a salad without the leafy content? Although these days Kale and Arugula has captured the Salad bowls, but I couldn't seem to enjoy them as much as I enjoy Lettuce. Among all the variety of Lettuce's available, Iceberg is my all time favorite. It has more water content (in other words fiber) than any other.

Couscous (Cooked as per package instructions)
Lettuce (Shredded)
Red Onion (Diced small)
Avocado (Diced small)
Cucumber (Peeled and Diced small)
Can of Garbanzo beans (alternatively you can pressure cook at home)
Can of Kidney beans (alternatively you can pressure cook at home)
Lots of Cilantro (My go to herb)

Mix all ingredients in a bowl.

Substitutes and Variations:
You can substitute Couscous with Quinoa.
By choice I don't use tomatoes in my salads, but its upto you.
Cilantro has been my first choice of herb. I guess parsley would be good too.
If you like to treat yourself, you can even sprinkle Parmesan Cheese or Feta.
In addition to Feta, Olives will make it all the way mediterranian.

Vinaigrettes:
I am also sharing few vinaigrettes that I make to flavor my salad, but you can skip this and eat what I call virgin salad with just salt and pepper:). You are welcome to plus or minus ingredients.

Option 1: Balsamic Vinegar (Fig Flavor), Lime or Lemon Juice , Olive Oil,  Salt, Pepper, Horseradish & Wasabi Paste, Dijon Mustard.
Horseradish tends to be a little hot and may be even rancid so use it wisely.

Option 2: Balsamic white Vinegar, Lime or Lemon Juice, Olive Oil, Salt, Pepper and unsweetened cocoa powder.
I know, that cocoa powder is a surprise isn't it? The cocoa gives out a bitter taste and mixing with acidic flavor is something your taste buds may not have discovered yet. Of course use the cocoa wisely due of its bitterness.

Option 3: Balsamic Vinegar, Lime or Lemon Juice, Olive Oil, Salt, Pepper, Honey, Dijon Mustard and powdered or crushed almonds and walnuts.
Hmmm....Hmmmm.....yumm...to the sapid nutty flavor. You are welcome to substitute your choice of nuts/seeds.

Tip: I serve my vinaigrettes separately.

Moth Beans Salad Or Side Or Snack

Recipe adapted from my friend Teena.

This was first introduced to me as a evening snack item at Teena's place and I thought how wonderfully this could easily be even a Salad or Side dish. I have had this with Roti and I have had this even as a dinner just as Salad. It's hearty and filling for me and of course when its beans it's got to be nutritious isn't it?

Here is my version, I am sure you can make your very own adaptation just as I did.  I am going to defer the quantity to you guys since I believe it is irrelevant and can be prepared according to your very own likes/dislikes and preferences.

What do you need?

Moth Beans
Boiled Potatoes (Peeled and Diced)
      I always prefer Red Potatoes over any other variety due to less starch content.
Cucumber (Peeled and diced)
Green Chilies (diced)
Cilantro
Lime Juice
Salt & Pepper
Black Salt (or anything that has black salt - Jal jeera powder /Pani Puri Masala.....)

Method:
Soak Moth Beans for couple of hours.
Steam or pressure cooked up to 1 whistle.
     Note: The beans tend to get over cooked and loses its form so I avoid cooking it for longer duration.
Let the pressure release and cool down. Drain excess water and if possible dry out.
     Note: I boil my beans a day earlier, drain thoroughly and refrigerate it. This gives me the dry texture                that I look for.

Mix all the ingredients in a bowl.

I don't feel the need for chounk, tadka, vagar at all. Like it as is. I also avoid cooking beans with Salt for no good reason, but I prefer it that way.

If I am serving it as side, I leave it at that.
If I am serving it as salad, I incorporate Lettuce. I don't use tomato, but that's an option to try.
If I am serving it as a snack, I fold in something crunchy (Punjabi mix, Mixture, Chips...)

Serve it with Chai at Snack during winter or with cool Jaljeera during hot summers.
          Note: I mix store bought Jaljeera powder with Soda or Sprite. It tastes amazingly refreshing.

Enjoy it whichever way you like,

Flatizza - Not Subway Style

Saturday we took our son on Easter egg hunt (which was his 1st one since he was born). After which we went to meet a very dear friend to congratulate the couple since they are on their family way yet again.
I was kind of bored to come home and cook a meal so we decided to eat at Denny's that afternoon. Then we were off to do some grocery shopping at Costco. Usually at Costco on a Saturday its like a party. The store offers samplers every corner and people are swarming around for some appetizing items. Well what else one needs on a wet saturday afternoon - a little free food never hurts your tummy isn't it.

But have you ever tried going to grocery shopping after having a hearty meal (stomach full)? Our reaction is - Oh no not one more morsel!  Sort of an aversion towards food. we hardly end up buying any grocery. I guess its psychological.

I bought a  packet of Pita bread and that gave me an idea for Pizza night.

What do you need (For 6 pizza's)?

Pita bread

1/2 Red onion (Diced)

2 Tomatoes (Diced)

1 Red Bell Pepper (Diced)

Pizza Tomato Sauce or even ketchup would do

Mozzarella shredded (Or any cheese that you may have at home)

For meat lovers - Sorry, I am a vegetarian. But you guys know the best, don't you?

Do I have to say how to prep for Pizza? A picture speaks thousand words. Hope this hints you enough :)

Let the Oven preheat at 350 degrees and then place your pizzas (on an oven tray) for about 20 -25 minutes. Voila! dinner is served.

If you don't want to use the oven, you can use your good old skillet (Tava). You will have to cook 'em individually on medium flame with a lid on it. FYI, I haven't tried this method, but that ought to do the work. 

Don't you all love it when you don't have to clean up after dinner. So, for me it's got to be the oven. I even served it on disposable plates leaving with literally no cleanup. Oh well, I did use a pizza cutter :)

Not bad at all for a Saturday movie night with your kid(s). We saw this advertisement for new "Flatizza from Subway" while eating and my son said - hey mommy you made us a Flatizza :) and that's how my pizza got re-christened as Flatizza (but not subway style).

Fajita Casserole - 25 Steps To A Tex-Mex World

Mexican food has been my weakness in terms of food. It never fails to satiate my taste buds. May be the subtle resemblance to Indian ingredients? Most mexican flavored food joints have something that vegetarians like me can devour.When we are on the road I get excited thinking about how much I am going to hog on Taco Bell, Taco Time, Chipotle, Qdoba or any local mexican joints. Slurp!

Last weekend we went to a mexican restaurant (Cactus @ Bellevue Square Mall) to celebrate my birthday. Duh! it had to be Mexican. I chose Mexican cuisine the year before too. I seem to gravitate towards it. I had a great evening with friends and yes the food too was amazing.

Looks like I have been on a (Mex style) eating binge and the binge continued this weekend too except it was a cook and dine experience at home. Traditionally mexican food is incomplete without any kind of meat. But my vegetarianism calls for a recipe that can keep my integrity safe.

The attempt was to try a Fajita Casserole but I guess Fajita by itself will be good too.
What I like about this recipe is it takes less effort and it is scrumptious.

What do you need?

• Bottle of Salsa Verde
• Bottle of Picante Salsa
• Can of Red Beans (Kidney Beans) Washed and Drained 
• Bottle of picked Jalapeno Optional with kids
• Sour Cream
• Your choice of cheese. Grated
• Fajita Seasoning 1 tblspn 
• Cayenne Pepper 1/2 tblspn or more if you like it spicy
• Salt
• Oil 2 tblspn
• Half Red Onion. Julienne Cut
• 2 Green Pepper. Julienne Cut
• 1 Red Pepper.    Julienne Cut
• Iceberg Lettuce. Julienne Cut
• Corn Tortillas (Soft). About 10 to 12.  I prefer Corn Tortillas (Soft) over Flour Tortillas.
• Roasted Red Pepper and Tomato Soup. Optional Ingredient

What did  I do with those above list of items?

1. For cooking the Fajita mix use flat pan to heat oil.
2. Sweat some onions
3. Add 1/2 Fajita Seasoning, Cayenne Pepper and 1/2 of Salt
4. Mix well
5. Add both peppers and let them sweat a bit
6. Mix Well
7. Add the remaining Fajita Seasoning and remaining Salt
8. Saute 
9. Cook in low to medium heat
10. Do not cover
11. Cook until its half done
12. Turn off the heat and let it cool down for few minutes say 10min
13. Preheat oven at 350 degrees
14. In a deep baking dish pour some Salsa Verde, Salsa Picante and the Roasted Red Pepper and Tomato soup to cover the bottom of the pan.
15. Prep the Tortillas with a little of Fajita mix, a little of Beans and roll it to place the rolled side down
16. Repeat step 3 until you completely pack the Tortillas in the pan
17. Pour more Salsa Verde, Salsa Picante and the Roasted Red Pepper and Tomato soup to cover the top.
18. Sprinkle Grated Cheese generously
19. Cover the baking dish with foil 
20. Bake it in the oven for about 15min.
21. Turn off the oven and leave the dish in the oven for about 5-10min

How did I like it served?

1. Place a large scoop of the melting cheese topped (mouth watering) casserole on a plate.
2. Garnished with shredded Iceberg Lettuce
3. A dollop of snow white sour cream (well a little more than a dollop is just fine too) 
4. Threw in a handful of crushed tortilla chips...

Buen Provecho! Sorry I got no pictures to show you, was busy relishing.  ...hmmmm...hmmmm...yummmm

Hope you try it too.

If you are serving the Fajita style then instead of putting salsa verde and salsa picante in the baking dish pour them in the Tortilla along with the rest of the serving / garnishing things too before you stuff it in your mouth.

The advantage that I feel making a Casserole is that it leaves less mess while serving which means more time for devouring.