Tomato Chaat

My visits to Bangalore are filled with shopping, visiting family and enjoying the delicious vegetarian food. Of all the food options, Chaat is my favorite.    Every state has its own specialities. Bangalore is most popular for Nippat masala burger, Nippat masala, Masala puri, Churmuri and Tomato chaat. This is a recipe for Tomato Chaat. This an easy and healthy snack. Enjoy !

Serves: 4
Ingredients:
4 tomatoes (cut into circles)
1 small onion (peeled and finely chopped)
1 small beetroot (peeled and grated)
1/4 cup chopped cilantro 
1/4 cup roasted peanuts 
1/2 cup crispy rice 
chaat masala (to taste) 
red chili powder (to taste)
cumin powder (to taste)
salt (to taste)

Method:
1. Place sliced tomatoes in a line on a plate. 
2. Add grated beetroot on top of the tomato slices. 
3. Sprinkle crispy rice and roasted peanuts onto each tomato slice. 
4. Sprinkle chili powder, cumin powder, salt and chaat masala onto each slice. 
5. Add chopped onions and chopped cilantro on each tomato slice.

Christine's Baby Bak Choy with Braised Shiitake Sauce

Thanks to Christine for this awesome recipe :). Bak Choy is a very popular leafy vegetable in Trinidad and I've had it many times and love it. Usually I just add Bak Choy to pasta or saute it with garlic and green chilies.  Enjoy this mouthwatering dish !

Serves:4
Ingredients:
6 large shitake mushrooms 
11 baby bak choys 
2-3 garlic cloves (peeled and minced)
1 cup Vegetable Broth 
2 tsp cornstarch 
2 tbsp Soy Sauce 
2 tbsp sesame oil 
1 tbsp vegetable oil 
1 inch ginger (peeled and cut thin julienne)
2 tsp sugar
water 
Salt (to taste)

Method:
1. Cut mushrooms stems and store in ziplock bag. (Can be used when making broth or soups). 
2. Slice mushrooms into thin slices. 
3. Chop of the bottom of the baby bak choy where the stems are connected 
4. Steam veggies for 4 minutes. (You can use a double boiler or rice cooker that has a steamer or a steamer basket). 
5. Whisk cornstarch and 2 tbsp of water in a bowl. 
6. Heat oil in a small skillet over medium heat. 
7. Add garlic and saute for 30 secs. 
8. Add sliced shitake mushrooms and saute for 1 minute. 
9. Add vegetable broth, sesame oil, sugar and soy sauce and saute. Reduce heat to a simmer. 
10. Stir in the starch mixture. 
11. Cook until the sauce thickens for 3-5 minutes. Garnish with ginger and serve hot. 

Vegetarian Corn Dogs

Who doesn't like food on a stick such as lollipops, cotton candy, popsicles and obviously Corn Dogs. Of all food on sticks, corn dogs have always appealed the most to me. But, this dish is usually made with sausages & being a vegetarian meant I could never taste it. After unsuccessfully looking on the internet for a good recipe for Vegetarian Corn Dogs, I came up with my own version of Corn Dogs Veggie Style :). Give this yummilicous kid friendly recipe a try & leave some comments. Hope you enjoy!!! :). 

The batter was inspired by Paula Dean's recipe for Corn Dogs.

Tip: Cut the Tofurkey cogs into small pieces and fry them as mini-corn dogs that you can serve as an appetizer.


Serves: 6

Ingredients:

1 16oz pack Tofurky dogs/sausages

1 1/2 cups self-rising cornmeal 

1/2 cup all-purpose flour

1/4 cup cornstarch 

1 1/4 cups buttermilk 

1 tsp ajwain (Carom Seeds)

1 tsp black pepper 

skewers

salt to taste

Oil for frying 


Method:

1. Heat oil in a low-based frying pan. 

2. Take skewers ans place in water for 5-10 mins. 

3.Take tofurky dog and cut each one into three pieces. 

4. Pierce skewer into each tofurky dog. 

5. In a small bowl add cornstarch. 

6. Roll each tofurky dog with cornstarch and tap off the extra. 

7. In a medium size bowl add cornmeal, flour, salt, ajwain and black pepper and mix well. 

8. Add buttermilk and whisk well. 

9. Dip each tofurky dog in cornmeal batter rolling slowly to ensure that it is completely covered. 

9. When oil is hot add one skewer of battered tofurky dog at a time. 

10. Fry until golden brown (2-3 mins) and remove onto a paper towel.

Sadaf's Malaysian Style Meatless Burger

A Malaysian friend is always introducing me to the delicious food Malaysia has to offer. While visiting her the other day she treated us to this delicious Meatless Burger.Give this recipe a try and hope you enjoy it as much as we did :) Thanks Sadaf for this recipe!

Serves: 6 burgers
Ingredients:
Veggie Patties or Hashbrowns 
1 large onions peeled and sliced
white cheddar cheese slices
Malaysian style chili sauce 
Worcestershire sauce (optional)
Mayonnaise 
6 Hamburger buns 
Lettuce
Cucumber slices
9 large eggs (1 1/2 eggs =1 Hamburger)
Salt 
Pepper 
Oil 

Method:
1. Heat oil in a skillet on medium heat.
2. Add onions and sauté.
3. Drizzle worcestershire sauce and season with salt and pepper and sauté. Set aside.
4. Break eggs into a large bowl. 
5. Add salt and pepper and whisk. 
6. Heat a tsp of oil in a large non-stick pan. 
7. Pour egg mixture and cook on either side for 2 mins each or until cooked. 
8. Heat hashbrown on a skillet until grilled. 
9. Place omelette on pan, place hashbrown on the omelette and top it off with a slice of cheese, sweet chili sauce, mayonnaise, and season with black pepper. 
10. When cheese melts, wrap the hashbrown with the omelette and place it in between a toasted sesame bun with lettuce, cucumber slices and caramelized onions. 

Spinach Frittata

Frittatas are basically a baked omelette or a quiche. This is an egg-based dish which is very easy to make. Baking in the oven enriches and incorporates all the flavors. This is a very simple, easy melt in your mouth version. This was inspired by a recipe I saw on Food network. I coupled this with Green Pea soup to make a wholesome meal. Enjoy !

Serves: 6
Ingredients:
10 oz Spinach rough chopped 
1 russet potato thinly sliced 
1/2 onion sliced 
3-4 green chilies ground to a paste
4 eggs 
1 cup milk 
1/2 cup grated mozzarella cheese 
2 tsps chopped garlic 
3 tbsps oil 
Pam cooking spray 
Salt 
Black pepper 

Method:
1. Preheat oven to 450 degrees F. 
2. In a bowl combine oil, salt and 1/4 tsp black pepper. 
3. Add sliced potatoes and mix until slices are well covered. 
4. Place in single lines on a baking sheet. 
5. Place in preheated oven and bake for 8 mins. 
6. In a skillet heat oil over medium heat. 
7. Add onions and saute until translucent. 
8. Add chopped garlic and ground green chilies and sauté. 
9. Add chopped spinach and salt and saute until cooked. 
10. In a large bowl add eggs and beat well. 
11. Add milk and salt and beat. 
12. Add cheese and sautéed spinach mixture and mix well. 
13. Spray an oven proof baking dish. 
14. Lower oven heat to 350 degrees F. 
15. Remove potatoes from the oven and line baking dish with potatoes in a single layer. 
16. Pour egg mixture into baking dish and place baking dish into the oven. 
17. Bake for 30-35 mins. 
18. Remove Frittata from oven and let it cool for 5 mins. Serve !

Trinidadian Tomato Choka

Its been a while since I made anything Trinidadian so when we had family visiting I decided to make Trinidadian Tomato Choka. This dish is simple, easy and an excellent blend of flavors. To top that most of the ingredients used in this dish were grown in our home garden. The mouthwatering combination of fresh juicy ripened tomatoes and roasted garlic makes for a simple yet tantalizing dish that is sure to leave you wanting more. The secret to this dish is the smoked flavor from the oven roasted tomatoes.  Eat tomato choka with Trinidadian dhalpuri roti, paratha or chappatis. 

Serves: 4

Ingredients:

10 tomatoes 

6-8 green chilies (chopped) (to taste)

8-10 cloves of garlic (peeled and chopped)

1 large onion peeled and finely chopped 

Salt 

Pam cooking spray 

Oil 

Method:

1. Wash and dry tomatoes. Cut a slit into each tomato. 

2. Take a cookie sheet and place tomatoes apart with equal space between each. 

3. Spray with Pam. 

4. Place cookie sheet with tomatoes in oven and cook on broil for approximately 10 mins (until cooked). 

5. Using tongs remove peel from tomatoes and place in a bowl.

6. Mash tomatoes into a paste. 

7. Heat oil in a pan. 

8. Add chopped onions and saute.

9. When onions are translucent add chopped garlic and chopped green chillies and saute. 

10. Add salt and mix well. 

11. Add sauted mixture into bowl with tomatoes and mix well. Taste and add salt if necessary. Serve hot!

Mom's Dill Lemon Rice

Hello everyone ... I wanted to share good news. My husband and I welcomed a new addition to our family, a baby boy. Its been an exciting couple of months. Motherhood has been a wonderful journey so far with my lil one. 

My Mom is visiting and has taken over the kitchen which has two plus points, I get a break and I get to enjoy her delicious cooking :). She made her version of lemon rice for lunch the other day and it was tasty and nutritious. I just had to post this recipe. Enjoy !

Serves: 3

Ingredients:

1 cup cooked rice  

1/4 cup Indian flat beans

1 bunch Dill (de-stemmed and roughly chopped)

5-6 green chilies (to taste)

1 onion peeled and chopped 

1 inch grated ginger

1 tsp urad dal 
1 tsp channa dal 
1/2 tsp mustard seeds 
1 sprig curry leaves 
1/4 tsp turmeric powder 
1/2 lime
pinch asafoetida 
Salt 
Oil 


Method:
1. Heat 3 tbsps oil in a low-based pan. 
2. Add mustard seeds. 
3. When mustard seeds splutter add urad dal and channa dal and cook until golden brown. 
4. Add asafoetida and saute.
5. Add slit green chilies and curry leaves and saute. 
6. Add grated ginger and saute.
7. Add turmeric powder and mix. 
8. Add onions and saute until translucent.
9. Add salt and mix well. 
10. Add Indian flat beans and saute for 2 mins (until cooked). 
11. Add dill and saute. 
12. Add rice and mix well. 
13. Add lime juice and mix well. Serve hot!