Wednesday, January 16, 2013

Lima Beans pulao

I use Lima Beans a lot. I make Zucchini stuffed with Lima beans, Lima beans curry, Lima beans fry too. Recently I had soaked some and was planning to make curry. But then lost interest in curry and then an idea sparked to try something new. It turned out to be delicious and that was what I was aiming for. It is pretty simple to put together and worthy as party food.

You need:

Basmati rice - 1.5 cups
Lima beans - 1 cup

Whole Garam Masala - Bay leaf, Cinnamon, Cloves
Cumin seeds - 1 tspn

Onions - thinly sliced - 1/2 onion
Green chillies - 2 - thinly sliced
Ginger garlic paste - 1 tbspn
Mint, Cilantro - 1/4 cup. I chop the leaves finely or just pulse it coarsely in a chopper.
Tomatoes - 2 (ripe ones)
Chilli powder - 1 tspn
Coriander powder - 2 tbspns

How to:

Soak Lima beans atleast for 8 hours and par boil it. Heat a pan and add oil or butter for frying the ingredients. First add whole Garam Masala and Cumin seeds. Once they sputter, add onions, green chillies and ginger garlic paste and fry till raw smell disappears. Add mint and cilantro and tomatoes and fry for 3 minutes. Add turmeric, chilli powder, coriander powder, salt and fry till till oil comes out. Add par boiled Lima beans and cook for few more minutes. Make sure to wash and soak Basmati rice for about 30 minutes while you are preparing the masala base in the pan. Drain the rice and add the Lima Beans masala and the rice to a rice cooker and let it finish cooking. Serve hot with raita.

Roasted Almonds and Walnuts

I love roasted nuts. They are healthy and easy to make, not to mention that I can't stop munching on them. You could add pecans too. I have not tried roasted cashews yet.


Almonds - 1 cup
Walnuts - 1 cup
Honey - 1/4 cup
Paprika or chilli powder - 1/2 tsp
Sugar - 1 tbspn - optional. Use it if you'd like to sprinkle.

How to make:

Preheat the oven to 350F. Heat a wide shallow pan and add honey mixed with 2 tbpns of water. Once this is heated up add nuts and mix well. Transfer this to a foil covered baking sheet and bake in the oven for 10 to 12 minutes. As the timer gets close to 10 mins, check on the nuts. They should lightly brown, not more than that. Once done, remove them and spread them on a plate and sprinkle with paprika, salt and sugar. Mix well and let it cool. The nuts get crunchy and yummy. Store in a closed container and enjoy!

Thursday, January 3, 2013

Squash soup

Soups - Perfect for the winter. This is a squash soup with many other vegetables added. I have made Butternut Squash soup with just the squash. But I also experimented by adding other vegetables to it and the soups tasted hearty and delicious.

You can try this soup with as little veggies you would like, or add a lot more.


Butternut Squash or Acorn squash - 2 cups chopped
Onions - 1/2 cup
Garlic - 2 or 3 pods
Ginger - 1/2 inch
Carrots - 1/2 cup
Zucchini - 1 cup
Celery - 1/2 cup
Cilantro - 1/4 cup
Butter - 1 tbspn


Heat a big pan, add butter and let it melt. Add onions, garlic and ginger and fry for 3 minutes. Add carrots, zucchini and celery, salt and pepper and fry all the veggies well. It takes about 12 to 15 minutes. Now add 1 to 1 1/2 cups water, just enough to cover the veggies and let them finish cooking. Close the lid and let the veggies cook. Once they are cooked, remove the pan and keep it aside for it to cool. Then it is time to puree the veggies in a blender. The soup will be little thick and that is fine.

Heat the pan again and add the pureed soup along with 2 cups of water and check for salt and pepper. Mix well and let it heat up thoroughly. Serve it hot or warm!

I sometimes add grated cheese just before serving.

Wednesday, January 2, 2013

Refreshing Salad

Just as the name says, this is a very refreshing, healthy salad recipe and easy too. This dish is a regular in our home, especially in the Summer!


Apples - 2
Carrots - 3
Cucumbers - 2


Lemon juice - 4 tbspns
Jaggery - 2 tbspns - powdered


Chop apples, cucumbers into small pieces. Grate Carrots and add them all to a big bowl. Add finely chopped Cilantro. In a small cup add all the dressing ingredients and mix well until Jaggery is melted. Make sure to add the dressing only 30 minutes before serving. So that way the veggies will have just enough time to absorb the dressing.

Beetroot Halwa - Sugarless

I was thrilled to find this recipe. We are following GAPS diet for our son and sugar has to be avoided. Beetroot halwa is one of our favorite Indian sweets. I basically have a big sweet tooth. I was thinking maybe I should try this with honey instead of sugar. But was not sure of the end result. Then with the help of my bestest best buddy Google search, I found good recipes for sugar free Beetroot Halwa and decided to give it a try. Well, all I can say is I managed to take a picture before it was gone!

I followed the recipe from Indian Vegetarian Kitchen:

I used Water to cook, instead of Milk. And also instead of Cashews, I added fried Almond pieces.
I chopped the Dates, added little water and microwaved it for 30 seconds to soften it up and to heat the water too.

Pan fried Zucchini

Zucchini is one of my favorite vegetable. It is so versatile to be made into oven bakes fries, pan fried and also to be added to soups, stir fries and even Zucchini Rice.


Zucchini - 3 - Cut into rectangular strips
Oil - for shallow fry
For the Coating:
Cheddar/ Swiss Cheese - grated
Almond flour - 3 or 4 tbpns
Chilli powder


Wash, wipe and trim the ends of Zucchini. Cut them into strips. Do not make it too thin. Put them in a wide bowl, add all the coating ingredients and use your hands and mix well.

Heat a shallow pan, add oil and once it heats up on medium flame, add few zucchini pieces at a time and fry for 2 or 3 minutes. Turn them over and fry the other side. Once done, remove them onto a plate and repeat the same with the remaining slices.

Note: You can skip Almond flour if you do not have or do not want. Adding little rice flour also makes it crunchy. Of course you can add bread crumbs!