Gulab Jamun

Gulab JamuniIs  iscooked in every festive occasion in  all Indian homes.This sweet desert is liked by all young and old .My mom used to cook this for every special events and my brothers and sisters really enjoying eating it.Know my daughter and her friends enjoy eating it too.This is something that really reminds me of home during this time of Diwali( the festival of lights) .

Ingredients

                                                1 can condense milk
                                                1 teaspoon ground cardamom
                                                1/2 teaspoon ground nutmeg
                                                1 stick of unsalted butter
                                                1 1/2 cup of sugar
                                                2 cups of self raising flour
                                               oil for frying
Preparation
1.Pour milk in a bowl ,add in butter and mix it well.Then add in nutmeg,cardamom and mix it well.
2. Gradually add in flour and make it into a soft dough.
3.Take a little bit of dough and roll it out in the shape of a finger.
4 Make syrup with sugar and water and keep it warm on low heat.
5.Heat oil.,Deep fry gulab jamun  and then add it to the syrup.Leave it in the syrup for few minutes and then remove.
6. Leave them on a tray for it to dry a little bit and then serve.

sweet potatoes and squash soup

Soup is a good way of getting rid of some of the calories after thanksgiving.Sweet potatoes is one vegetable that is always left over after the feast.So I use it to make soup which is very healthy and tasty.It is quick and easy to prepare and also very beneficial to our wallet.

Ingredients
1 cup chopped sweet potatoes
1 cup chopped butternut squash
1 cup black beans
2 chopped carrots
1 clove garlic minced
                                         1/4 teaspoon ground cumin
                                         1/4 of an onion chopped
                                         1 tablespoon black pepper
                                         salt to taste
                                         2 cups vegetable stock
                                        1 tablespoon cilantro
                                        1 tablespoon oil
Preparation
1.  Heat oil in a pot and then add in onion onion ,let it cook for couple of minutes.
2. Add in carrots ,squash, potatoes and stir everything together.Then add in cumin ,mix it well.Then add in salt and pepper.Mix everything together and let it cook for few minutes.
3. Add in stock , bring it to a boil and then let it cook on low heat  for 10 minutes .Then stir it and try to mash it with the back of a spoon or just blend it in a blender.
4.Garnish it with finely chopped cilantro. 
5. Serve it with any sandwich of your choice or just over rice.

Regular Puri

Puri is a dish that is cooked in all Indian house. This is favorite among the kids because it is easy it hold with their hands to eat .Puri is small and round  deep fried and is easy to eat with our hands. This is also used in ceremonies and if there is any other special occasion in a family.

Recipe
2 cups whole wheat flour
1 1/4 cup hot water
pinch of salt
1 tablespoon oil
oil for deep frying

Preparation
1.Mix flour,salt and oil in a bowl.Add in water and knead it into a soft dough.
2.On a board ,roll out a dough  and cut it out in 1 inch pieces.Then roll out the cut piece in to small,round puris by using a rolling pin.
3.Heat oil in a pot , deep fry the puris until it turns light brown.
4. Drain it on a kitchen paper and serve.

I serve this with halwa or with potato curry or it can be eaten with any other vegetables of your choice.

Barley Brussels sprout salad

Barley is good for people who are diabetics  or has been diagnosed as pre- diabetes because this is high in fiber. Since I am pre -diabetic I try to use barley in many different ways so this is a holiday season I came up with barley  roasted pumpkin and Brussels sprout  salad which is healthy and also good for waist size.I like this salad because it fills me up and then I do not munch all the time.

Ingredients

1/2 cup roasted brussel sprout
1/2 cup roasted pumpkin or butternut squash
1 tablespoon finely chopped green onions
1/2 cup cooked barley
1/4 cup green bell pepper
1/4 cup red bell pepper
3 cloves of roasted garlic
1 teaspoon red pepper flakes
2 tablespoon olive oil
2 teaspoon black pepper
1 teaspoon lemon juice
salt to taste

Method
1.Cook barley according to the package direction, or 1/2 cup barley then used 1 cup water, when it comes to a boil lower the heat and cook for 20 minutes.
2.Add in roasted vegetables ,cooked barley in a bowl,and green onions as well.
3. Squeeze out roasted garlic from it packet and mix it in olive oil. Add in lemon juice,salt and black pepper and red chilli flakes.Mix it well and then add it to the vegetable and barley  and toss it together.
4.Serve it as a side to any BBQ or just eat it for lunch or dinner.

Note: to roast vegetables , cut it the veggies  the same size place it on a baking sheet ,sprinkle it with salt and pepper and oil.Roast it until veggies becomes tender.
I like to eat  this salad for my lunch because it is light and healthy.

vegetable chilli

Summer is gone and we are in autumn ,there is a change in weather from hot and sunny to cold and foggy.So this season I cook chilli's, soups, stews for my families. Anything that is comfortable for our body( comfortable food) and we Hindu's are also celebrating navaratri  many people are vegetarian for nine days.Vegetable chilli is a very hearty dish and is enjoyed by most of the vegetarian and vegan people.Growing up on an island there was tons of freshly grown vegetables and my mom would use it daily in every dish that she would prepare for us.Here in this country I am trying to do my best but sometimes I end up using frozen veggies.  The taste is almost the same but as we all know that moms food is hard to replace or replicate.In this veggie chilli I have used frozen broccoli and cauliflower.

Ingredients
1/4 teaspoon cumin
1/4 teaspoon red pepper flakes 
1/2 of onion chopped
1/4 inch of grated ginger
1 cup red bell pepper
1 cup green bell pepper
1/2 cup broccoli ( if frozen  defrost it )
1/2 cup  defrosted cauliflower
1/2 cup chickpeas
3 Roma tomatoes chopped
1 tablespoon chilli powder
2 red pepper or Serrano pepper
1/4 teaspoon fennel seeds
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
1  1/2 cup stock or water
1 teaspoon oil
salt to taste

Method
1.Heat oil in a pot add in cumin and red pepper flakes.Add in onion and fennel seeds cook it for few minutes.Then add in all the vegetables and mix it well.Cook it for couple of minutes.
2. Stir in oregano chilli powder , black pepper, Serrano pepper, ginger ,salt and stock .Cook it for about 5 minutes.
3.Add in chickpeas,and stir in unsweetened cocoa powder.Let it cook on low heat for another 5 minutes .
4.Serve it any bread of your choice or any crackers that will provide the crunchy  to the chilli.
This chilli is very flavorful  and is prefect for cold weather ,
Note : I used chilli powder because my family eats hot and spicy  so try to adjust it to your taste.

Zucchini Paratha

Paratha is a staple dish  in most of the Indian restaurants and in any typical Indian home.I made zucchini paratha for my friends and my daughter because it is very tasty and I also wanted to use it in a new way.People make paratha's from potatoes,radish's, cabbage but I gave a little twist to mine.Zucchini is part of squash family and provides texture to any food and is healthy.One cup of zucchini has about 30calories and10%of RDA dietary fiber  which helps in digestion ,prevents constipation,and maintains lower blood sugar.Zucchini paratha  is very healthy and delicious, and serve it to loved ones .

Ingredients
1 grated zucchini squeeze out all the liquid
1/4 teaspoon cumin seeds
1/4 teaspoon tumeric
1 teaspoon chilli powder
1 teaspoon minced garlic
salt to taste
 1/4 cup warm water
1 cup whole wheat flour
 1 tablespoon oil
Preparation
1.In a bowl mix flour,1/2 teaspoon chilli powder,and turmeric, pinch of salt.Add water and form a dough.
2.In a skillet heat oil ,add in cumin seeds,garlic and cook for a 1 minute.Then add in zucchini, cook it for couple of minutes. t\Take it off the stove and try to dry to any excess water with a napkin or just squeeze it out .
3.Heat up the griddle,Roll the dough out,take a little piece and stuff the 1 teaspoon of zucchini mixture ,seal it close and then roll it out with a rolling pin.
4.Place it on the griddle and cook it for about couple of minutes ,then turn it  over ,cook it  another  couple of minutes,repeat this one more time and then brush it with butter or ghee.
5 Serve it with ratia or any saute veggie or meat of your choice.
Try this nutritious and tasty paratha   with your friends and families.

Biscuit Flat Bread

One day when I came home from work, I saw my daughter sitting on the coach eating a bag of chips.Then I looked in the refrigerator I saw a packet of biscuit buttermilk, feeling hungry and tired I decided to make a flat bread . This bread is very healthy and tasty and more important I used what ever was in my refrigerator and in  my pantry.
Ingredients
1 buttermilk biscuit
1 head of roasted garlic
1/2   tomatoes  seeded and cut in small pieces
1 cup red bell pepper cut in small pieces
1 cup green bell pepper cut in small pieces
1/4 finely cut or shredded  lettuces
cheese
 3 tablespoon olive oil
Preparation
1.Preheat your oven at 350 degrees.Open the biscuit and roll it out with a rolling pin about 1/4 inch thin.  Place the dough on the cookie sheet.Squeeze out the garlic and mix it in the oil and then brush it on the dough. Place it in the oven for about 5 minutes.
2.Take out the biscuit dough and then spread the cheese ,bell peppers, and put it back in the oven for 8 minutes or until the cheese is melted.
3.take it out of the oven and spread the shredded lettuce and tomatoes.And some salt and black pepper (optional).

This flat bread is very quick and easy to make, is affordable,and chicken, shrimp,  olives and mushrooms can also be added to make it a meal. Any kind of pesto can be substituted for olive and garlic spread.Enjoy