eCurry - The Recipe Blog

Fruits Temptation

Even though Fall has officially made its entry here, the summer colors are still dominant. The morning and evening air is sure cool and crispy but gets pretty warm during the day. The markets are still displaying abundance of summer fruits, the color and texture of which are tough to resist. The maples leaves are confused to whether it is time it should turn red or still be green.

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Chickpea Salad with Roasted Tomatoes

Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any  distraction present:-). Does that happen to any of you? These are the days when I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.

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Minestrone Soup

The amazing Olive Garden Minestrone Soup is our all time favorite. We do not have to worry what the kids are eating as they smack this down real quick… the beans, the vegetables and all things nutritious.

So why should it be just in Olive Garden?  Below is the recipe of the all vegetarian minestrone soup I make at home.

Ingredients:

1. 1/4 cup chopped onion
2. 1/2 cup celery chopped
3. 2 cello carrots chopped
4. 1 small potato peeled and chopped
5. 1 small can of red beans drained
6. 1 small can of cannelini beans drained
7. 1/2 cup of Italian beans(frozen)
8. 2 cloves garlic chopped
9. 1 bay leaf
10. 1 tablespoon Olive Oil
11. 1.5 cups baby  spinach (may be substituted with frozen spinach)
12. 1 cup V8 ( may be substituted with tomato puree half cup mixed with half cup of water)
13. 1/2 cup chopped fresh tomatoes
14. 1/4 cup shell or elbow pasta
15. 1 zucchini chopped
16. 1/4 teaspoon dried oregano
17. 1/2 teaspoon dried basil
18. 1 teaspoon freshly chopped parsley
19. Salt and crushed Black Pepper to taste
20. 1 tablespoon parmesan cheese

Preparation:

Heat oil  and saute garlic and onion till glazed and clear, but not brown. Add the celery, potato, carrots, Italian beans and saute fir another 7-10 minutes.

Add the zucchini, chopped tomato, oregano, basil and stir it for another 5 minutes.

Add the V8, bay leaves, red beans and cannelini beans.

Add another cup of water, cover and simmer for about 45 minutes at low heat.

Uncover, add the spinach leaves, pasta, salt and black pepper, and cover it back again and simmer for another 15 minutes.

Garnish with parsley and parmesan cheese.

Serve with hard crusted country bread, or sour dough bread or any of your favorite bread.

Cabbage with Peanuts

  

Ingredients:

1. ½ Head fresh Green Cabbage shredded
2. ½ Red or Yellow Onion sliced very thinly into half moons
3. 1 Medium tomato sliced
4. ½ cup Shelled Raw Peanuts
5. 1 teaspoon Mustard Seeds
6. 1 tablespoon Olive Oil
7. ½ Lime
8. Salt to taste
9. 1 can of Mandarin Oranges drained (Optional)

To Garnish:

1. ½ tomato sliced
2. 1 Tablespoon finely chopped cilantro

Preparation:

Heat the oil and add the mustard seeds.

When they start spluttering, add the Peanuts.

Just when the Peanuts start to brown add the sliced Onions.

Stir it around at low heat till the onions are just glazed BUT not browned.

Add the cabbage, salt and tomato and stir it to mix and cover it and let it cook at low heat.

Cook it for only about 5-10 minutes till the cabbages are glazed but still crunchy.

Pour it to the salad bowl and squeeze the juice of the lime and toss.

You can top it with mandarin oranges.

Garnish with fresh tomato slices and cilantro.

This can be served cold, but is best served at room temperature.

Quick Easy Fruit Salad

Ingredients:

1. 2 ripe bananas
2. 1 red apple
3. 1 nectarine
4. 1 orange
5. 2 teaspoons of raisins
6. 2 teaspoons of chopped almonds
7. 1 tablespoon of walnut or pecans
8. ½ teaspoon Cumin Seeds (Jeera)
9. A pinch of salt
10. 1 teaspoon sugar
11. 2 teaspoons juice of lemon/lime freshly squeezed

 For this salad, any fruits or nuts can be used in any combination you want.

Preparation:

Chop all the fruits and nuts in to little pieces.

Take the cumin seeds in the palm of your hand and rub it to release the flavor.

Add them to the fruits.

Add the salt and sugar and the lemon/lime juice.Toss Well.

Let it sit for about 10 minutes before serving

Tips: You are free to sprinkle wheat germ on the fruit salad.