Tag Archives: sides

Oven Roasted Garlicy Brussels Sprouts

These are a perfect side for that Thanksgiving meal or any meal for that matter. Like cabbage, brussels sprouts seem so tasteless that I am always on the lookout for a good recipe. So far my best find has been Caramelized Brussels Sprouts. This one is neck to neck with that one. I have cooked oven roasted brussels sprouts before although without adding water. This one is adapted from here.

1 lb brussels sprouts
3-4 garlic cloves (or more… I love roasted garlic!)
1 tbsp oil
1/4 cup water
few red pepper flakes
fresh ground black pepper
salt to taste
dash of lemon juice (optional)

Rinse, trim and slice brussels sprouts into halves or quarters (if they are big). Toss them with a little olive oil, salt and pepper and minced garlic in a baking dish.

Pre-heat oven to 425 degrees and bake them for 30-40 minutes.

Remove and drizzle lightly with some lemon juice and serve hot.

Mango Rice

This is one of my all time favorites! When raw green mangoes are in season this is a perfect item to add to your lunch menu or even breakfast. In fact this is so good that you can eat it any time of the day. There are two key ingredients: Rice and Mango. There are many different alternatives to how you can make this dish:

  • Rice can be substituted with vermicelli, poha, or ground rice
  • Mango can be substituted with lemon juice, tamarind juice, or grapefruit juice

But mango is ultimately the best choice!

1 cup of rice (sona masuri or basmati)
1 raw green mango

1/4 cup cashews and/ or peanuts
1 tsp mustard seeds
1 tsp chana dal (split yellow gram)
1 tsp urad dal (de-husked split black gram)
3-4 whole dry red chilli
1 tsp turmeric powder
pinch of asaforetida
salt to taste
1 jalapeno sliced (optional)
few curry leaves
1 tbsp oil

Cook the rice in two cups of water until cooked. The rice should be cooked but firm not sticky. Set aside.

Chop the mango into pieces. Process in a food processor into a puree.

Meanwhile heat 1 tbsp oil in a pan. Add all the seasoning ingredients except the jalapeno and curry leaves and fry till lightly brown. Add the sliced jalapeno and curry leaves and continue frying for 2-3 minutes.

Transfer the rice to a large bowl. Add the mango puree and fried seasoning. Add salt and mix thoroughly.

Refreshing and so yummy you will want to try this immediately!

See Also:
Mango Vermicelli

Amaranth Orange Cardamon Loaf

Cardamon is one of those intensely aromatic and flavorful spices. The moment I saw this recipe on Pinterest, I knew I had to try it soon! Considering it has orange as well meant there was no doubt about it that I would make it. Here is my adapted version.

1 cup all purpose flour
1/2 cup Amaranth flour
1 cup sugar
2 eggs
1/2 cup olive oil
3/4 cup greek yogurt
1 tsp cardamon
3/4 tsp kosher salt
1 tsp vanilla extract
2 tsp baking powder
1-2 tbsp orange zest
1-2 tbsp orange juice

Mix flour, baking powder, salt and cardamon in a bowl.

In a separate bowl mix sugar and orange zest with your hands. Add oil, eggs, yogurt and orange juice and whisk until all the ingredients combine. Add the dry ingredients and mix well.

Grease a baking pan and dust lightly with flour. Pour the batter and smooth out the top.

Preheat oven to 350 degrees. Bake loaf for 50-55 minutes until golden brown.

Serve warm with a hot cup of cardamon or orange pekoe tea.

Try this, you will just love the fragrance and aromas floating in your kitchen as you bake this!

Super easy tomato chutney

Chutneys are very popular in India and you can make one with almost any vegetable. Tomatoes are so refreshingly tasty that you can add them to any recipe and not mess it up. See my Variation on Red Pepper Chutney. This version of the tomato chutney is not only  easy and fun to make but tasty as well.

3-4 medium tomatoes
1 jalapeno
some cilantro
1-2 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
touch of turmeric
pinch of asafoetida
salt to taste

Heat 1 tsp oil in a pan. Add turmeric and asafoetida. Add chopped tomatoes and cook on medium until all the moisture evaporates. Tomatoes should be pretty mushy. Remove from flame and cool.

Meanwhile heat 1 tsp oil and fry the cumin, mustard and fenugreek seeds till lightly brown.

There are multiple alternatives to this chutney at this point:

  1. You can add salt and some red chilli powder to the cooked tomatoes and mix well and add the seasoning, garnish with some chopped cilantro and be done.
  2. For a smooth chutney you can blend the tomato with the jalapeno and cilantro, add salt and seasoning and be done.

Done either way tomato chutney is delicious and can be enjoyed with rice, roti, dosa and any number of ways!

Chickpeas with Spinach (Chole)

Chole is a very popular North Indian dish that is usually a very spicy curry made from chickpeas (channa). It is usually paired with bhature (fried bread). Chole can also be eaten with naan, roti and other types of bread and even with basmathi rice. There are many different ways to cook it. Traditionally it is cooked with onions and tomatoes and steeped in spices such as amchur (mango powder), anardhana (pomegrante powder) and garam masala.

1 cup dry chickpeas (or use canned)
1-2 cups of chopped spinach
1 medium white or yellow onion chopped
1 medium tomato chopped
2-3 garlic cloves
1 inch piece of ginger
1/2 tsp garam masala
1 tsp cumin powder
1 tsp cumin seeds
1 tsp amchur (mango powder)
1/4 tsp red chili powder (optional)
pinch of turmeric
salt to taste
cilantro to garnish

If using raw beans, soak in water for 12 to 24 hrs. Boil the chickpeas in 2 cups of water until cooked. I usually prefer to cook them in a pressure cooker. Set aside.

Using a mini chopper or a mortar and pestle grind the garlic and ginger to a paste.

Heat a little oil in a pan. Add cumin seeds and turmeric. Once the cumin seeds turn lightly brown add chopped onion and ginger-garlic paste and fry till lightly brown. Add chopped spinach and tomato and continue cooking for 5 min. Add the spices and salt to taste. Add the cooked chickpeas along with any left over water. Add more water as necessary and continue cooking on medium low flame for another 20 minutes until all the spices are infused and all the vegetables are cooked and soften.

Garnish with some cilantro and serve hot with bhature, roti, naan or basmati rice.

Crunchy and Chewy Mango Pomegranate Wheat Berry Salad

The grain of the month is wheat berry! I had picked up some last time I was in Whole Foods.

Occasionally I end up with a raw green mango that has started to ripen and hence is more sweet than tart. In which case it is best to eat it as fruit or toss in salads. I have been wanting to experiment with mango and pomegranate in a recipe for some time now.

So this seemed like a perfect time to cook up a recipe combining mango, pomegranate and wheat berry!

1 cup wheat berry
1 mango chopped
1/2 cup pomegranate seeds
1/4 cup chopped red onion or green onion
1/2 cup assorted red or yellow bell peppers chopped
1/2 cup chopped cucumber
4-6 sliced cherry tomatoes
1/4 cup whole or chopped pistachio
1 tbsp hemp hearts (optional)

1/8 cup oil
1/8 cup lemon juice
salt and fresh ground pepper
some finely chopped cilantro

Bring two cups of water to boil. Add wheat berry seeds, lower flame and cook until the wheat berry is cooked. Add more water if necessary.

Combine all chopped vegetables in a salad bowl. Add cooked wheat berries, pistachio and hemp hearts and mix. Drizzle dressing and mix.

Can also add some feta cheese and serve on bed of salad greens.

See Also:

Celebrate End of Summer with Mango

Pani Puri

I had this strong urge to have pani puri the other day. On impulse I bought some puri’s home. I already had some ready made tamarind date chutney and mint chutney. All that was needed was the pani masala. For a change I wanted to make this fresh.

Pani puri is a fast food found on a road side stand in busy street corners in India. Usually a plate would comprise of 6 – 10 pani puri’s and each is assembled  as you eat it. An incision is made to perfect puffed puri and filled with a little potato stuffing, cooked chickpeas, mint and tamarind date chutney. This is then dunked into a large bowl of masala flavored cold water and eaten.

My friend was in town visiting and it was fun to sip some spicy cardamon tea, assembling and dunking puri’s and relishing them as we exchanged news and reminisced.

1 box of pani puri’s
1 medium potato
1/2 can garbanzo beans or cooked beans

Masala Ingredients:
1 tsp corainder seeds
3-4 dry red whole chilli
1 tsp cumin seeds
1 tsp black salt
1 tsp dry mango powder (amchur)
1 tsp whole black pepper
salt to taste
pinch of asafoetida

Boil the potato with the skin. Peel the boiled potato, and mash with a spoon. Add some cumin, and mango powder, salt and cayenne pepper and mix. Set aside.

If using raw chickpeas, soak overnight and cook. If using canned, drain the liquid and transfer to a bowl.

Optionally can also use chopped onion and tomato. Place each ingredient in a separate bowl.

To make the masala, dry roast cumin, coriander, black pepper, and red chili. Grind into a smooth powder. Mix in black salt, salt, mango powder, and asafoetida.

When ready to eat, set up the assembly line of all ingredients in individual bowls. Take a large bowl of cold water and add 1-2 tbsp of masala and mix well. Can also add some ice to chill the masala water. Let each person assemble their puri’s with the ingredients of preference. Finally dip into the masala water and transfer the complete puri into the mouth before biting in to relish all the various flavors and refreshing aroma of the spices.

Mouth watering! Try it!