16 Bean Soup.

What more Can I say, the name says it all. Lets say its , GOODNESS in a Bowl.!!!! . No, 16 Bean soup is not a typo, I really mean it . It does have 16 - sixteen beans in it. How would I know, of course I counted the listed ingredients at the back of this Goya- 16 bean soup Mix packet. When I made this soup last night, I kept thinking ,how come I did not come across this nutritional powerhouse earlier. But its Never too late. So what are you waiting for, grab youself this wonderful medley of beans and see(taste) for yourselves.


Ingredients:

• 2 cups Goya 16 Bean Soup Mix
• 1 medium red onion chopped
• 3-4 cloves of garlic finely sliced
• 2 cups tomatoes chopped
• 2 bay leaves
• 1 tsp red crushed pepper
• salt to taste
• 2 tbsp olive oil
• 4-5 cups vegetable stock/water
• 4-5 cups water

You could add 1 carrot and about 2 stalks of chopped celery as well. Thats how its made traditionally I suppose.

Preparation :

• Soak the 2 cups of 16 bean soup mix in about 4-5 cups of cold water and keep it overnight.(You could do the quick way too by soaking them in boiling water and keeping them aside covered for about 45 minutes to an hour).
• Drain and rinse the beans . This is how they look after a goodnight Soak...
  

• Now In a large saucepan combine beans with about 4-5 cups of water and salt and cook covered until almost cooked. For those of us who are aware of the power and speed of a pressure cooker, pressure cook till almost cooked.
• In the meanwhile heat oil in a thick bottomed pan. Add the bay leaves. Add the chopped onions and garlic. Saute till golden brown.
• Add the tomatoes and fry for about 2-3 minutes. Add the red crushed pepper. Add about 4-5 cups of vegetable stock/water. By now, the beans would have been cooked, add them. Adjust the salt. Bring to a boil. Reduce heat,cover and simmer until beans are tender.
• Your 16 bean soup is ready to serve. We enjoyed our comforting soup with garlic bread.
• This recipe serves 4.

This is for the benefit of readers who are interested in knowing the ingredients in this 16 Bean Mix . Here it goes - Pinto Beans, Small Red Beans, Pink Beans, Red Kidney Beans, Great Northern Beans, Baby Lima Beans, Large Lima Beans, Blackeye Peas,Small White Beans,Black Beans, Whole Green Peas, Yellow Split Peas, Green Split Peas, Lentils, Chick Peas and Pearl Barley.... What More Can one ask for...Enjoy.

Lazeez Broccoli Paneer - Curried Broccoli And Cheese

Today is India's 61st Republic Day which is celebrated on 26th January every year. It marks the day on which the 'Constitution of India' was adopted. In the year 1950, on this very day, the country made its transition, from a 'British Dominion' to a 'Republic'. Wishing You all Happy Republic Day. !!!

In going with the Republic day Celebrations , I decided to cook keeping in mind the colors of the Indian Flag - Deep Saffron, White and Green. Hoping you can see those colors reflected in this preparation..atleast the green of the broccoli and almost white of the paneer.

Ingredients :

• 4 -5 cups fresh broccoli florets
• 10 0z Paneer/Indian Cheese cubed
• 1 red onion chopped
• 4 cloves of garlic
• 1 " piece of ginger
• 2 large tomatoes pureed
• 2 bay leaves
• 1 black cardamom
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp Garam Masala
• salt to taste
• 4- 5 tbsp olive oil
• 2 tbsp lime juice

Preparation :

• Steam cook the Broccoli until tender. (Don't really have to cook broccoli for long time- It can be even eaten raw). Then puree it in a blender.

• Shallow fry the Paneer cubes .(This step is optional.)
• Now make a puree of onion, ginger and garlic and another puree of tomatoes.
• Heat oil in a thick bottomed pan. Add the bay leaves and black cardamom. Add the onion pureed mixture. Saute till its golden brown and you no longer get the raw smell of onion.
• Add the tomato puree and fry for about 2-3 minutes and add the dry spices (turmeric powder , red chilli powder , garam masala and salt.
• Add the broccoli puree and mix well. Add the fried Paneer Cubes.
• Let it simmer on low flame for 4-5 minutes.
• Add lime juice and mix well.
• Ready to serve. This recipe serves 4.

Enjoy this Lazeez Broccoli Paneer with any Indian Bread. We savoured it with hot home made Butter Naan. I'll be back with the recipe for the Naan tomorrow. Till then Jai Hind !!!

Baingan Ka Bharta - Roasted Eggplant Dip

This is one of the comfort foods for me, Baingan Ka Bharta . It is traditionally a charcoal-smoked
brinjal/eggplant delicacy cooked with onions and tomatoes. You could even roast the eggplants on a stove top , oven or a gas grill. The preferred way would be the charcoal grill or tandoor where you could get the charcoal flavor.

Ingredients :

• 2 large Eggplants/Baingan (approximately 2 pounds)
• 1 cup red onion finely chopped
• 2 cups tomatoes finely chopped
• 3-4 cloves of garlic finely chopped
• 1 tbsp ginger finely chopped
• 2-3 green chillies finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• salt to taste
• 4 tbsp oil
• Freshly chopped Cilantro

Preparation :

• Roast the eggplants until the skin starts peeling off. (Baste/Brush them with a little oil before roasting).Allow it to cool.

• Remove the skin and stem.

• Chop and mash the roasted eggplants. Also finely chop the onion,tomatoes, garlic,ginger and green chillies.

• Heat oil and add cumin seeds. When they crackle, add onion and garlic and saute till golden brown. Add ginger and green chillies. Fry for a minute. Add the tomatoes, turmeric powder,red chilli powder and salt. Fry till the oil leaves the sides.
  

• Add the mashed eggplant and mix well. Fry for about 2 -3 minutes. Let it cook for another 4-5 minutes on slow flame.
• Baingan Ka Bharta is ready to be served. Garnish with freshly chopped Cilantro. Serve with hot butter Naan.
• This recipe serves 4.

Tricolor Pilaf with Avocado and Mango Raita

Today's focus is on Avocado. This is another wonder fruit with many health benefits.Its also said that, An Avocado a Day keeps the doctor away.


Some of the health benefits of Avocado :

• Prevention of Breast cancer and Prostrate cancer.
• Good for the health of your Eyes and heart.
• Helps in lowering Cholesterol.
• Prevention of Strokes.
• Known to be a Vitamin E Powerhouse.
• Excellent source of Glutathione which is an antioxidant which prevents aging,cancer and heart diseases.

For more detailed explanation of the health benefits please read here.

Avocado and Mango Raita

Ingredients :

• 1 Avocado peeled and diced
• 1 cup diced mango
• 1 Jalapeno chopped
• 1/4 cup red onion chopped
• handful of fresh Cilantro chopped
• 1 cup plain yoghurt whisked
• salt to taste

Here's a Basic Guide of How to cut and peel an Avocado.

Preparation : I Hope the following pictorial instructions are self explanatory. Just add all the ingredients in a bowl and adjust the seasoning (salt). Raita is ready to serve.

Tricolor Pilaf - Tiranga Pulao

Ingredients:

• 2 cups Basmati Rice
• 1 cup grated carrot
• 1 cup peas frozen
• 1 cup corn frozen
• handful of raisins
• 1" piece of ginger finely chopped
• 1 tsp cumin seeds
• 4-5 peppercorns
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• salt to taste
  2 tbsp Olive oil

Preparation :

• Wash and Soak 2 cups of rice in 4 cups of water. You will not need to add anymore water to make the pilaf. Just use this rice with the water. Keep this aside for around 15-20 minutes .
• Heat some oil in a pan . Add Cumin seeds. When they splutter, add peppercorns, and the freshly chopped ginger. Fry for about a minute.
• Add the raisins, grated carrot,peas and corn. Fry for a minute.Add turmeric powder, salt, red chilli powder. Then add the rice with the water which we had kept aside earlier.
• Let this cook uncovered on medium flame. Now when you see that most of the water has dried up (like 85-90%) set the stove to the lowest flame and cover the pan with a lid and cook for about 5 minutes
• Your Pilaf is ready to serve with the Avocado and Mango Raita.

* Its Tricolor/Tiranga because of the orange color of the carrot, green color of the peas and yellow of the corn.

Now its award Time :

I have been showered with this wonderful award from two of my blogpals. Kitchen Queen from Khatta Meetha Theekha. and Priya from Priyas Recipes . I appreciate their generosity and kindness. Do check out their blogs. Both of them have a wonderful collection of recipes. I do enjoy visiting them and If you have'nt done so yet..Now's a good time.

I know this post is getting so long already so instead of passing it on to each of you , my amazing and supportive readers, please feel free to accept this award and spread the happiness by displaying it at your space. Happy Blogging and Have a great weekend.

Red Cabbage Stir-Fry

Cabbage(Red/Green) is often an overlooked vegetable. But after knowing about the many health benefits maybe we could make some room for the humble Cabbage in our lives as well. It is such an abundant and inexpensive vegetable

Some benefits of including cabbage in our diet.

• They are a very good source of fiber to begin with.
• Loaded with Vitamin C, Vitamin K, Vitamin A, Vitamin B6 and Manganese.
• They have Shown to have anti-cancer properties.
• Optimize Your Cells' Detoxification / Cleansing Ability.
• Promote Gastrointestinal Health.
• Promote Women's Health.
• Peptic Ulcer Treatment.
• Red Cabbage Is Protective against Alzheimer's Disease.
• Provide significant cardiovascular benefits as well.

For more detailed information about the above mentioned health benefits, kindly read here.

Ingredients :

• 1 head of Red Cabbage chopped/shredded
• 1 cup shelled frozen peas (optional)
• 2-3 green chillies slit lenghtwise
• 4-5 curry leaves
• 1" piece of ginger finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin-cilantro powder
• 1/2 tsp mustard seeds
• salt to taste
• 2 tbsp Olive oil
• 2 tbsp lemon juice

Preparation:

1. Heat oil in a thick bottomed pan/kadai. Keep the flame on medium heat. Add the mustard seeds. When they crackle add ginger and curry leaves. Saute for about a minute and add green chillies. Add the shredded red cabbage, turmeric powder, red chilli powder,cumin-cilantro powder and salt. Mix it well.
2. Now cook this uncovered on low flame. Do not add any water. Keep stirring occasionally. When its almost cooked add the frozen peas and keep it on medium to high flame. When you see the peas are cooked . Add the fresh lemon juice and mix well.
3. Red Cabbage Stir-fry is ready to be served as a side dish with Rice and Dal or as the main dish served with hot phulkas/Roti and Raita.

Zayekedar Dal - Split Moong and Split Urad

What do split Moong dal and Split Urad dal have in common...Yeah, you got it they are both split. So I thought why not combine them both and let them be happy. I was trying to play matchmaker to the dals(lentils). Not that there's anything wrong with being Split or Single. The result was amazing, you get one Zayekedar Dal.

Ingredients :

• 3/4 cup Split Moong Dal (with the green husk/Chilka)
• 3/4 cup Split Urad Dal (with the black husk/Chilka)
• 1 red onion finely chopped
• 1 large tomato chopped
• 2-3 cloves of garlic finely chopped
• 1" piece of ginger chopped
• 1 Jalapeno pepper chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin-cilantro powder
• 1/2 tsp cumin seeds
• pinch of asafoetida (hing)
• salt to taste
• Oil

**You could use 2-3 small green chillies slit lengthwise instead of Jalapeno pepper.

Preparation :

1. Wash the lentils/dal and add 3-4 cups of water , turmeric powder, chopped ginger and salt. Pressure cook until cooked.
2. Heat oil in a thick bottomed pan/kadai . Add the cumin seeds, when they splutter add hing(asafoetida). Immediately add the chopped onion and garlic. Saute till they are golden brown. Add the chopped tomatoes and Pepper.Fry for about 3-4 minutes until the oil leaves the masala(or until the tomatoes are well blended). Add red chilli powder, cumin-cilantro powder. Mix well. Add the boiled dal . Bring it to a boil and let it simmer on slow flame for 2-3 minutes .
3. Your Zayekedar dal is ready to serve. Serve with rice or any Indian bread of your choice. Garnish it with fresh Cilantro leaves and serve it along with a lemon/lime wedge.
   

****This dal does have a tendency to thicken, so add more water depending on whether you are going to serve with Rice or Indian bread.

Rich and Creamy Chocolate Cake

This is a pretty quick and easy recipe. For this particular cake, I have used one of my favorite frosting- Betty Crocker Rich and Creamy Chocolate Frosting. You could use any frosting of your choice.This post is even more precious to me as the pictures have been taken by my baking buddy- my 6 year old son. Since he always is so enthusiastic about his baking projects with his mom, I did let him take the clicks for this post and I'm very proud of him. I know I'm being boastful. When it comes to kids don't we all feel so proud to see our little ones..spread their wings and try to explore the world..and through their eyes and innocent hearts..this world is a such a beautiful place.

Ingredients :

• 1 + 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla essence
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sugar
• 2 eggs

Preparation :

1. Preheat oven to 350 deg F (180 deg C). Grease a 9 inch round cake pan.
2. In a large bowl mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence
3. Add milk, vegetable oil and eggs.
4. Mix until all ingredients are blended , either by hand or by using an electric mixer at slow speed.
5. Pour into the prepared cake pan. Bake in preheated oven for about 35 to 40 minutes, until a wooden pick inserted in center comes out clean.
6. Allow the cake to cool. Then slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
7. Apply the frosting and your Rich and Creamy Chocolate cake is ready.
   ***Recipe adapted from here. Here you can also find the recipe for the Frosting (If you want to make it from scratch.)