For the past couple of days I’ve been busy preparing for my mother’s arrival here on Wednesday.  It’s so exciting!  This is her first time to US, so a lot of planning going on.  Even though she has visited us when we were residing in Canada back in 2005, she is tensed now (me too!).  Actually I’m not worried about her traveling alone, it’s that the past one year has not been good for her.  So praying that nothing should get messed up.

As the day is nearing, I’m feeling so restless and don’t feel like blogging or cooking anything.  But this afternoon I saw that Hetal of Isha’s Kitchen has passed me the Inspiration Award and it really inspired me to try a new recipe.  Thank you very much Hetal. 

Finally I made this soup from the Vegetarian Book, my husband got for me from Barnes and Nobles.  It’s the bargain priced book.  For $10 it’s a steal I would say, with so many wonderful pictures and amazing recipes.  I think this one is a very popular book among food bloggers.  I see a lot of recipes around from this book.

I made a couple of changes to the recipe like using canned beans instead of dry beans, crushed tomatoes instead of fresh ones and vegetable stock instead of water.  Let’s get into the White Bean Soup recipe.

Ingredients:
Canned Cannellini Beans, Drained & Rinsed - 3 cups
Bay leaf – 1
Olive oil – 5 tablespoons
Onion, medium, finely chopped – 1
Carrot, finely chopped – 1
Celery rib, finely chopped – 1
Tomatoes, medium, peeled and finely chopped – 3.  Alternatively you can use ½ cup of crushed tomatoes.
Garlic, finely chopped -  2 cloves
Fresh thyme leaves – 1 teaspoon or Dried thyme – ½ teaspoon
Vegetable stock/water – 3 to 4 cups
Salt and freshly ground black pepper

Procedure:
1.  Heat the oil in a saucepan.  Add bay leaf, onion and cook.

2.  Add the carrot and celery and cook until they are soft.

3.  Add crused tomatoes, garlic, and thyme to the sauce pan.  Cook it for another 5 minutes.

4.  Meanwhile puree 1 cup of the beans either in a food processor or a blender adding little water.

5.  Now add this puree, remaining 2 cups of beans and the vegetable stock to the sauce pan.

6.  Simmer for another 10 minutes.

7.  That’s it.  Serve with your favorite bread.

I’m sending this to Sangeeth’s Eat Healthy – Protein Rich Event.

My Notes:
1.  Dried beans was used in the original recipe.  In that case take 1.5 cups of dried cannellini or other white beans.  Clean the beans, rinse thoroughly in cold water and soak it in a large bowl overnight.  Check here for detailed instructions on How to cook dried beans?

I saw this recipe in Woman’s Day magazine under Heart Healthy Recipes category.  I wanted to try this recipe because it had bulgur wheat as the main ingredient, which I have not tasted before.  I use cracked wheat regurlarly, so I always have it in home.  I thought that both were same.  So before using it in the recipe, I wanted to be sure and check if there was any difference between bulgur wheat and cracked wheat and found out the following; (Source: www.epicureantable.com)

Bulgur Wheat:
Partially hulled whole wheat kernels that are soaked, then steamed (hence pre-cooked if you will), dried and then crushed are called bulghur.  It requires no or little cooking.  Though modern processes involve oven drying or roasting some villages still sun dry bulghur on their rooftops. 

Cracked Wheat:
Raw whole wheat berries that are crushed to varying qualities of texture are called cracked wheat and require cooking.  These are also found in 3 grades of coarseness: fine, medium and coarse, the choice of which depends on use and preference.

To simplify it even more bulgur is wheat cracked after cooking and drying, whereas the wheat is cracked in raw stage for cracked wheat.
 
Are they interchangeable? 
This depends on whether the recipe requires cooking or not and your own degree of purism.  A salad recipe such as tabooli is uncooked, and so requires true bulghur as do recipes where bulghur is brought to the boil, cooked for a moment then left to rest off heat to swell as in a pilaf.   Recipes requiring longer cooking times or coarse grain bulghur can be replaced with cracked wheat, but will need more cooking time.
 
But both bulghur and cracked wheat are excellent sources of fibre, minerals and vitamins for your diet.

Moving on to the recipe,  I have scaled down the measurements given in the original recipe; still we had a lot of chili.  I made it for dinner and it was very filling.

Ingredients:
Water – 3 cups
Bulgur Wheat – ½ cup
Olive Oil – 2 teaspoon
Onion, chopped – ½ cup
Red Pepper, chopped – ½ cup
Chili Powder – 1 tablespoon or as per taste
Garlic, minced – 1 tspn
Ground Cumin – 1 tspn
Water – 2 cups
Crushed Tomatoes – 1 cup
Pumpkin Puree (canned) – 1 cup
Zucchini, medium, diced – 1
Frozen Corn, ½ cup
Black Beans (canned), drained and rinsed – 1 cup
Cilantro, chopped – ¼ cup

Accompaniments/Optional:
Reduced-fat Cheddar
Reduced-fat sour cream

Procedure:
1.  Put 3 cups of the waer and bulgur in a medium microwave-safe bowl.  Cover and microwave on high until bulgur is tender, about 13 minutes.

2.  Meanwhile, heat oil in a large nonstick skillet.  Add onion and pepper; saute 5 minutes.

3.  Add chili powder, garlic and cumin; saute until fragrant.

4.  Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.

5.  Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.

6.  Stir in beans and bulgur; heat through.

7.  Remove from heat and stir in cilantro.

My Notes:
My husband loved the chili.  The only thing I didn’t like was the flavor of the red pepper.  I will be trying it without the red pepper next time.

I saw this recipe in Parents magazine.  The original recipe was not completely vegetarian, so I changed it a little bit.

Ingredients:
Asparagus, sliced – 1 cup (approximately 10-12 spears)
Yellow Peeper, diced – 1 cup (1 medium size)
Plum Tomatoes, seeded and chopped – 2 (I used 1/4 cup of crushed tomatoes instead)
Garlic, minced – 1 clove (I used 2 cloves)
Olive oil – 1 teaspoon
Salt – 1/2 teaspoon
Italian seasoning
Pepper – 1/4 teaspoon (not mentioned in the original recipe)
Refrigerated Pizza tube – 1 (I used Pillsburry Pizza Crust)
Italian blend Cheese, shredded – 1 cup (I used part skim pizza blend cheese)

Procedure:
1. Heat oven to 400 degrees F.

2. In a glass bowl, combine asparagus, peepers, tomatoes, garlic, olive oil, salt, Italian seasoning and pepper.

3. Mix them well and here is how it looks:

4. Cover and microwave for 4 minutes, stirring once in the middle. Let cool 5 minutes. Drain off excess liquid. (But I did not have any excess liquid)

5. Unroll pizza dough onto baking sheet and shape into a rectangle.

6. Place half of cheese onto bottom third of dough along its length.

7. Spread veegie filling onto cheese.

8. Top with remaining cheese.

9. Roll up to shape stromboli (into a log).

10. Bake for 25 minutes.

11. Let cool 5 minutes before slicing and serving.

I got around 23 pieces for this measurement. My husband and I loved it. A different twist to the regular pizza.

My Notes:
1. This was a bit salty, so you may want to increase the amount of pepper if you want it spicy.

2. I suggest to cool the baked stromboli even for 10 minutes, so that slicing will not be difficult and you will also get neat slices.

This is my entry for Mansi’s Monthly Mingle originally started by Meeta.

I found this recipe in the “Good Housekeeping” magazine.  This recipe was featured under Heart Smart Dinners and Healthy in a Hurry category.  With 16gms protein, 13gms fiber, 0mg cholesterol and just 1gm saturated fat per serving, it’s definitely heart healthy.  Added bonus, very tasty and easy to prepare too.

I reduced the quantity of ingredients.  Even then it was a lot of soup for the 2 of us.  I have another serving left for tomorrow.  Check the original recipe for actual quantities and detailed nutritional information.

Ingredients:
Olive oil – 1 tablespoon
Carrots, medium, chopped – 3
Onion, small, chopped – 1
Ground Cumin – 1 teaspoon
Canned diced tomatoes (14.5 oz) – 1 can (I didn’t have this, so used crushed tomatoes)
Vegetable broth (14.5 oz) – 1 can
Dried red lentils (masoor daal) – 3/4th of a cup
Baby Spinach (5 oz bag) – 1 (I used frozen spinach)
Salt – as per taste
Ground black pepper – as per taste
Grated ginger (this was not mentioned in the original recipe, but I chose to use it because red lentils especially has the reputation to cause gas)

Procedure:
1.  In a saucepan heat oil and add carrots, onion and cook until lightly browned and tender.  Stir in cumin; cook 1 minute.

2.  Add tomatoes, broth, lentils, 2 cups of water salt, ground black pepper cover and cook until lentils are tender.  Stir in spinach.

My Notes:
1.  I soaked the lentils before starting to chop the vegetables.  I did this because I thought that this will reduce the cooking time and it did.  Later only I came to know that soaking the lentils and throwing away the water and then using the lentils aids in easy digestion.  Just be sure to throw away the soaking water.  Enjoy!

In Mexico these turnovers are also called Empanaditas.  This is a Mexican Appetizer.  I found this recipe in Better Homes and Gardens’ “Off the Shelf Baking” book.  The original recipe did not have a vegetarian filling.  So I decided to use black beans instead.  Added benefit, more fiber and protein than the original version.  My husband suggested to use soy granules, but what can be more Mexican than black beans?  I think I will try his suggestion the next time.

Dough for the outer cover:
Refrigerated Buttermilk biscuits 16.3 oz package(8 biscuits total) – 1

Ingredients for Filling (for 12 turnovers):

Black Beans 15.5 oz can – 1
Tomato Sauce/Crushed Tomatoes – 3 tablespoon
Chili Powder – ¼ teaspoon (I would increase a little bit the next time)
Salt – ¼ teaspoon (next time I would use even less)
Dried Oregano – ½ teaspoon
Garlic Powder – ½ teaspoon
Cilantro/Scallions – little
Oil – 1 tablespoon

Optional:
Milk for brushing
Salsa for dipping

Prepare the filling:
1.  Drain the beans from the can in a colander and wash it under running water.  Mash the beans with a potato masher or a fork.  My little helper was more than happy when I asked him to mash the beans for me. 

2.  In a skillet add the oil and after it heats add the mashed black beans, crushed tomatoes, chili powder, oregano and garlic powder. 

3.  Fry it for 2-3 minutes until all the ingredients combine well. 

4. Transfer it to a bowl and let it cool.  Stir in cilantro/scallions.  I didn’t have cilantro so I used scallions instead.  The filling tasted very good by itself.

Preparing the Empanadas:
1.  Preheat oven to 350F.  Grease a large baking sheet.

2.  Remove the biscuits from the pack as the per the instructions and place them either on a floured surface or in the prepared baking sheet so that it doesn’t stick to the surface.

3.  The original recipe specifies to cut each biscuit in half horizontally (so you will have 16 circles for a box of 8 biscuits) and roll each piece of biscuit on a lightly floured surface into a 4-inch circle.  I did try this method but it was a bit difficult to get even shaped circles while cutting.

4.  Instead I cut each biscuit into 2 pieces using a pair of scissors and rolled them into balls.

5.  Then rolled it out into circles.

6.  I did have a doubt if handling the dough too much may make the end product very hard.  I tried with one turnover first to be sure and it baked very well and it had the same texture as the turnover which was cut horizontally.  So I followed the same method for the rest of the biscuits.  This method was so easy.

7.  Place about 1 tablespoon filling onto half of each circle.  Brush edges with very little milk.  Fold opposite side of circle up and over filling and seal edges with a fork.

8.  I also did not cut all the biscuits at once because I did not know if the filling would be sufficient.  So I dealt one by one.  I got 12 empanadas, for the filling, i.e., I used 6 full biscuits.  The remaining 2 biscuits I just baked it as it is.

9.  Place filled turnovers 1 inch apart on the prepared baking sheet, brush with milk.

10.  Bake in the preheated oven for 10 to 12 minutes or until golden brown.   The aroma was so appetizing. Immediately remove from baking sheet.  Cool slightly on a wire rack.  Serving warm is key.  The turnovers tasted good later also, but it was best when warm.  We had store bought salsa at home and the turnovers tasted even better when dipped in salsa.

Freezing Tips:
These turnovers can be made ahead and frozen for later use.  Prepare it as per the above directions.  Let it cool completely on wire racks.  Place in an airtight freezer container; freeze for up to 3 months.  We ate only 6, so I froze the remaining 6 in Ziploc bags.  To reheat, transfer frozen turnovers to an ungreased cookie sheet.  Bake, uncovered, in a 350F oven for 10-12 minutes or until heated through.

My Notes:
1.  Watch the amount of salt because the canned beans also has sodium and so does the refrigerated biscuits.  I used 1/4 teaspoon only, even then it was a bit salty.  Either I should have increased the chili powder or reduced the salt.
2.  I used reduced fat buttermilk biscuits.

I would like to send this recipe to DK’s AWED – Mexico event.  Thanks DK for giving us a nudge to experiment different cuisines.

Earlier this week my friend Smitha, left a comment in my blog saying that she tried the oven baked zucchini fries and it came out very well.  Couple of weeks back she also mentioned that she tried the Easy Basundi for a party and it was a hit too.  When I posted a recipe for making Easy Baklavas another friend SS prepared baklava the traditional method and sent me a picture also, telling that it was inspired by me.  Last week another visitor A also mentioned that she tried the Zucchini Dal and Zucchini fries.  Thanks a lot buddies.

I’m mentioning all this because, even though I started this blog as a hobby to pursue my passion for baking/cooking, I feel very happy when I read each and every comment and exhilirated when somebody tells me that they tried the recipes in my blog and it came out well.  So I thought why not pass this happiness to other food bloggers too.  Even prior to starting my own blog, I have visited many blogs and have kept bookmarking interesting recipes but tried only a very few.  Call it laziness or lack of time.  Since I have a food blog now, I know how happy I would be if somebody tried my recipe and complimented it.  So I want to make a conscious effort to try at least one recipe every week from other blogs and hence this ode to the food blogging community.  There are so many food blogging sites which have great recipes!!!

I know what you all are thinking, this is very similar to MBP (Monthly Blog Patrol) created by Coffee of The Spice Cafe.  Yes it is, but I want to make it more current. Since we all know that there is a shortage of rice supply in the US, I thought why not try to go on a rice strike for atleast one meal every week.  Even now in my family we eat rice only for lunch and it’s a light meal in the evenings. But again being a south indian our light meals are limited to idli, dosa, pongal, arisi (rice) uppuma and it also has rice as the main ingredient.  I do make soups and salads regularly but considering the pressing issue of increase in the price of rice I wanted to do something more.  So I thought why not try one more non-rice main dish from other food blogs once a week (more than 1 meal would be great too) and post the final picture/pictures every Sunday.  This is my own way of thanking all the food bloggers for the wonderful recipes produced in their kitchens and reproduced in their virtual kitchen.

By cooking 4 non-rice main dishes a month we will not only limit our rice consumption but we will also be experimenting various other cuisines, food grains, and increase the consumption of fruits and vegetables which is healthy as well.  More than anything we can bring a smile in the face of our blogging friends more often.  I don’t want to call this an event, instead a tradition and name it Your Recipe Rocks (YRR). 

Anybody interested in joining me to start this small tradition?

P.S: Everything said I would like to add one final note.  This is neither a competition nor compulsory. I know how tedious food blogging can get, having to cook/bake something interesting regularly and taking pictures, participating in so many food events and other stuff.  So don’t stress yourself too much.  It’s ok if you are not able to cook something new every week.  Just consider what I have written and do it whenever you find time, and post it in your blog the following Sunday.

Dee, thank you very much for your time and support.

This week I tried Cham’s Idli Rava Kichidi.  Cham had prepared this kichidi and chutney for JFI: Garlic.  Instead of using idli rava I prepared the kichidi with regular rava (semolina), crushed tomatoes instead of fresh ones and added a handful of frozen peas while the water was boiling.  The kichidi tasted very good.  I added only one 1 garlic clove in the chutney to suit our palette.  My husband loved the flavor of garlic both in the kichidi and in the chutney.  

Thanks Cham for the wonderful recipe.   Looking forward for many tasty recipes from you.  Your Recipe Rocks

I love to create my own recipes. Since I’m a novice baker, I’m trying only other’s recipes for now. I just try to tweak it here and there. So for the time being my experiments are limited to Indian cooking only. That’s how I put together this recipe. May be some of you know this one already, but I’m very happy because, I tried it for the first time and it was very tasty.

I asked my husband to get 1 zucchini to try the oven baked zucchini fries, but he bought 4 instead. Anyway it worked out good because I was able to come up with 3 new recipes. They are zucchini pappu, chocolate chip zucchini bread and zucchini soup. I’ll be posting the other 2 very soon. I wanted to post the zucchini bread first, but when I mentioned about the zucchini recipes to my friend Laksh of Lakshmusings, she told that she would try zucchini pappu. So I thought I should post that one first.

Ingredients:
Zucchini 1 medium size, peeled and grated (don’t drain the water)
Tomato 1 medium size, cut into small pieces or 1/4 cup crushed tomatoes
Toor Dal 1/4 cup, pressure cooked
Sambar Powder 1 teaspoon
Green Chilli 1 medium, slit it
Salt 1/2-3/4ths of a teaspoon according to your taste
Water 1/4-1/2 cup as required

For Tempering:
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Channa Dal and Urad Dal 1 teaspoon each
Curry leaves 3-5 leaves

Procedure:
1. In a sauce pan add the oil and after it heats add the rest of the tempering ingredients.
2. Once the dals turn golden brown add the grated zucchini, slit green chilly, tomato puree/tomato pieces and sambar powder,little water and close the lid. Zucchini itself has water content in it, so just add little water to make sure that the zucchini does not stick to the bottom of the vessel while cooking.
3. Once the zucchini is done add the cooked toor dal and let it boil for another 2-3 minutes.
4. Garnish it with cilantro.

Variation:
I have tried the exact same recipe with ridge gourd and bottle gourd too.  They also taste very good.  You may also add a teaspoon of tamarind extract with the zucchini, if you like it sour.

My Notes:
Nowadays I use crushed tomatoes a lot in my cooking. It’s very economical when you compare it with the price of fresh tomatoes and also saves you time in the kitchen. Once you open the can pour the contents into another jar/plastic box and store it in the refrigerator. One 32 ounce can lasts for 2 weeks for me and it’s only 79 cents, when a pound of fresh tomatoes is anywhere between $1.50 to $2.00 and they also rotten quickly. Moreover I came across one more fact that cooked and canned tomatoes have more lycopene than the fresh ones. Anyway I’m not telling “don’t buy fresh tomatoes”, it’s just my observation. I thought I can share it with everybody here.  Moreover my husband does not like too much of tomatoes in his diet, so this works for me.  His favorite dish with tomatoes is Tomato Rice, I use crushed tomatoes in that too.