CRISPY BAKED ONIONS RINGS

Who doesnt like Fried foods?They are so tasty and comforting any given day but a lot of guilt comes with it. For a person like me who loves fried food but doesnt like to fry its  such a daunting task to stand in front of the hot oil and fry especially in this summer heat. But I had to do something to satisfy my cravings for it. This crispy baked onion rings is just the solution. Its totally GUILT FREE and completely satisfying. Its one of the best onion rings I ever had.
The secret is to coat the bread crumbs with a little bit of oil before coating it onto the rings. This helps it to brown evenly. This was one of the tips given by the chef on foodnetwork. Dont remember his name.

INGREDIENTS

Vidalia onions - 2 nos
Buttermilk - 1 cup
Hot Sauce - 1 tbsp ( I used buffalo wing sauce)
All Purpose flour -  1 cup
Garlic pdr - a few sprinkles
Cayenne pepper - 2 tsp
Black pepper pdr - 1 tsp
Panko Bread crumbs(seasoned)
oil - 1 tsp
Ice cold water

Note:- The measurements here doesnt have to be perfect you can increase and decrease the amount according to your taste.You can also add any other spices and herbs you like.onion pdr, cumin pdr, thyme etc

METHOD

Slice the onions to 1/2" thick rings. Separate them and put them in ice cold water to firm it up.
In a plate mix flour,garlic pdr,cayenne pepper, pepper. Salt is not reqd if you are using seasoned breadcrumbs otherwise add some for taste. In a bowl pour buttermilk and hot sauce.If you like spicy add more hot sauce. In another plater add bread crumbs and a tsp or so just enough to wet the crumbs. This helps the crumbs to brown nicely without drying out. I like to use panko breadcrumbs cause it gives a great crunch.

Preheat oven to 375 deg F. Remove the rings from the cold water one at a time.You dont have to pat it dry, the water will help the flour to stick to the onions. Coat the rings  in the order of flour, buttermilk and bread crumbs. Transfer it to the cooling rack. Baking it on the cooling rack will let the heat to flow nicely and help the rings to brown evenly. Bake for about 20- 25 mins or until brown. Serve warm with coffee or tea!!!

ENJOY!!!

CHICKEN BURGER

Burgers are the most popular fast food in America.You can see that with the increasing fast food restaurants all over the country and the world.To name a few popular ones are McDonald's, burger king, Subway etc.These are the ones we rely on when we are traveling.Beef is the most popular meat here for burgers but my favorite is chicken burger.For healthier reasons I wanted to give it a try making them at home.It was a success,my hubby really loved it and so did I.Its one of the easiest thing to make.Its so moist with so much of flavor.Here is the recipe.

INGREDIENTS

Bun /bread - atleast 1

mayonnaise - just enough to spread on the bun

Onions - cut into thin rings

tomato - cut into thin rings

lettuce

dill pickles(optional)

For making the Patties:-(Use the spices and seasonings more or less to your taste)

Ground chicken - 1 lbs

Onion - 1 medium size,diced small

Green pepper - half a piece, diced small

Garlic - 2 cloves, chopped

Egg white - of 1 egg

Red chilli pdr - 2 tsp

Garlic pdr - 1 tsp

Seasoned breadcrumbs - 1/4 cup(can use plain breadcrumbs)

Dried oregano - a few sprinkles

Italian seasoning - a few sprinkles

Cajun seasoning - a few sprinkles

Cilantro - a small bunch,chopped (can use fresh parsley as well)

salt and pepper to taste

METHOD

Heat some oil in a pan.Add the onions, garlic and green pepper .Saute them well on a medium low heat until they become soft and translucent.Add salt and pepper.Ones they are done mix in the chopped cilantro.Keep aside let it cool.

In a bowl ,add the ground chicken,onion and green pepper mixture and the spices.Drop in the egg white for binding it all together.Add salt and pepper.Now use your hands to slowly mix in all the ingredients .Make medium size patties and keep them aside.

Heat a pan and coat its bottom with oil.Ones the oil is hot place the patties and cook them for 3-4 mins.Flip it over and press it down gently using a spatula and cook that side too for 3-4 mins.Using a meat thermometer check the internal temperature of the patties.For ground chicken it should be 165 deg F.If it hasnt reached that temperature continue cooking the patties flipping it every 2 mins.Keep checking the temperature.Ones they are done keep them aside on a plate.

Now keep all the ingredients nearby to arrange the bun.First lightly toast the insides of the bun/bread and apply mayonnaise on it. On the bottom half of the bun arrange the ingredients in the order of lettuce ,onions,tomatoes,dill pickles and the chicken patty.Cover it with the top half of the bun/bread.Serve it alongside ketchup and french fries.

SAMBAR RICE

When the weather is good I want to spend most of my time outdoors playing with my little one. SAMBAR RICE - a ONE POT MEAL is the perfect thing to cook.That way you can save time and be  happy about less clean up.You can make it with any vegetables that you have. It's so Healthy, Nutritious and not to forget Tasty which can be made with no effort at all.

INGREDIENTS

Rice - 1 cup
Toor dal - 1/4 cup
Raw banana ( small ) - 1, peeled and sliced
Tomato - 1 medium size, diced
Lauki, sliced - 1 cup
Carrot - 1 cup sliced
Water - 3 1/2  cups
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar pdr - 4 tbsp (add more or less to suit your taste)
Curry leaves - 1 sprig
Red chilies - 3-4 nos, broken
Asafoetida - a pinch
Oil - 2 tsp
Cilantro - to garnish

Other veggies you can use - shallots,beans,peas,eggplant, okra etc.

METHOD

Wash and clean the rice and dal.Transfer it to a big vessel.Add the chopped vegetables to it.Pour water and season with salt.On a medium heat pressure cook it for 3 whistles.Add the seasoning when the rice is hot.That way the flavor will all get in the rice.To prepare the seasoning heat some oil in a pan.Add the mustard seeds.Ones it starts to pop add cumin seeds,red chillies,curry leaves and asafoetida.Switch off the heat and add the sambar pdr.Add it to the rice and dal mixture.Mix it well. Add some water to help it all blend in.Check for salt.Garnish with some cilantro leaves.Serve warm with some pappad or chips.

ENJOY!!!

NO FRY CORN - CAULIFLOWER MANCHURIAN

Chinese Fooooood - Yummmmmmmmm,Cauliflower manchurian - YUM YUM YUMMMMM.How much ever i love having this dish i do feel guilty eating it thinking of the amount of oil that goes in making it.But that shouldnt deprive one from enjoying it. So here is a healthy way of preparing this dish and then eating it feeling guiltless about it :). This version is as good as the restaurant versions i have eaten with a big Bonus - No Frying Required and can be made in a Jiffy.Now lets go straight to the recipe.

 INGREDIENTS

Cauliflower florets - 4 cups
Corn kernels - 1 cup
Green pepper - 1 medium size, diced small
Green onion - 3-4 nos, chopped small
Ginger-garlic - 1 tbsp, chopped fine
Chilli flakes - 1 tsp
Soya Sauce - 1/4 cup
Ketchup - 1/4 cup(use more or less according to your taste)
Chilli-garlic sauce - 2 tsp
Salt to taste
Oil - 1 tbsp

METHOD

Preheat oven to 425 deg F.Coat each of the florets with some oil and season with salt and pepper.Bake for 25- 30 mins or until it turns brown.Keep aside.To make the sauce,heat some oil in a pan.Add ginger-garlic, cook for a minute.Then add green onions, stir for a minute as well. Spice it up a little with some chilli flakes.Now add the diced green peppers and corn kernels.Seaon with salt.Cook until its soft.Now add the soya sauce,ketchup and chilli garlic sauce.Cook it for a couple of minutes and then add the baked cauliflower florets.Mix it in the sauce well. Let it simmer for 5 mins.Serve warm with fried rice or rotis.

ENJOY!!!

FISH MOLEE

Fish molee is one of the most popular seafood dish in Kerala.Its a mild tasting,non-spicy dish prepared with coconut milk.Its very easy to prepare, the extraction of coconut milk being the only hard job here.It is at its best only when a fresh fish is used,preferably a firm fleshed fish like king fish,pomfret or even cod.I used king fish.In US you can find it in any Asian grocery stores. There is not many spices used in this dish,coconut milk is the main ingredient so a bad fish can totally ruin the taste.Fish molee is usually served along with rice or Aappam.

INGREDIENTS

For Marination:-

King fish or any firm fleshed fish - 1 lbs

red chilli pdr - 1 tsp

turmeric - 1 tsp

lemon juice - 1 tbsp

salt to taste

For Gravy:-

onion - 1 medium size, sliced

tomato - 2 medium size,diced

ginger - 1 tbsp

coconut milk, 1st extract - 11/2 cup

coconut milk, 2nd extract - 2 cups

curry leaves - of 1 sprig

turmeric - 1 tsp

green chillies - 4 nos, slit

lemon juice - 1 tbsp

salt to taste

METHOD

Wash and clean the fish.Pat it dry.Marinate it in a mixture of lemon juice,turmeric,red chilli pdr and salt for about 1 or 2 hrs in the refrigerator.

Heat some oil in a pan.Add the curryleabes.green chilies and ginger.Saute for a minute and then add the onions.Add salt.Stir it until the onions become soft and translucent.Add turmeric and tomatoes.Stir it for a couple of minutes.Then add the 2nd extract of coconut milk.Add salt and stir well.Let it come to a boil.Now add the marinated fish pieces.Hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Do not stir using a spatula.That will break the fish.Cover the pan and let it cook for 5 mins or until the fish is cooked.A fresh fish cooks really fast.So do not turn away from the stove.Ones done switch off the flame and add the 1st coconut milk extract and lemon juice and gently swirl it again until its fully blended with the rest.Garnish with coriander leaves and curry leaves.Serve with aappam or rice.

Another popular seafood dish in kerala is Meen pollichathu.Click here for my recipe.

METHI DAL

Methi dal is one of my favorite dishes to have with rice.The flavor of methi leaves is simply incredible .You dont have to add any other flavor to the dish when you are cooking with methi leaves.Toor dal compliments the methi leaves very well in this dish.It reduces the slight bitter taste of the methi leaves.I can have this dish 5 days in a row or even 10 days in a row without getting tired of it.


INGREDIENTS

Methi leaves - a whole bunch, cleaned and chopped

Toor dal - 1 cup,cooked

shredded coconut - 1 cup

Mustard seeds - 1 tsp

turmeric pdr - 1/4 tsp

urad dal - 2 tsp

curry leaves - of 1 sprig

red chillies - 3-4 nos

Garlic - 1 tsp

salt to taste

oil

METHOD

Coarsely grind the coconut and keep aside.Heat some oil in a pan.Add the mustard seeds.When it starts to crackle add urad dal,curry leaves,turmeric pdr and red chillies.Add the chopped garlic and saute for a couple of mins on a medium low flame.Then add the methi leaves and the cooked dal.The methi leaves will cook really fast in about 2 -3 mins.As soon as they become soft add the coconut and some salt.Stir it well and remove from the flame.Serve hot with rice.

GRILLED CHICKEN

Grilling is one of our favorites things to do during summertime.Hubby loves to bbq and he doesnt let me come near it.He says its a man's domain , I dont agree to that one bit but i really do enjoy seeing him grill :).

Grilling is very healthy and gives a nice smoky flavor to the meat.In order to get good grill marks on the meat preheat the grill for sometime.You should hear a nice sizzling sound when u drop the meat on it. Then cook it on medium high heat for few mins turning the meat just ones.
One can even grill vegetables like eggplant,bell peppers,paneer,zucchini etc.

We use the gas grill.Its much easier to use and maintain.I also love charcoal grill but requires a lot more work and clean up.

This is my post on day 27 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 large,cut to medium size pieces

For Marination:-

Gin-gar paste - 2 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 1/2 tsp
coriander pdr - 1 1/2 tbsp
cumin pdr - 1 tsp
garam masala - 1 tsp
lemon juice - 2 tsp
amchur pdr - 1/2 tsp
curd - 1/2 cup
salt and pepper


METHOD

In a bowl mix all the ingredients needed for marination.Add the chicken pieces in it and mix it well.Let it marinate for 4-5 hrs at least.

Preheat the grill on medium high heat.To check if its ready sprinkle some water on it and if it sizzles then its ready.Place the chicken pieces one by one without overlapping each other.Leave it undisturbed.Close the lid and let it cook for about 5-6 mins.Turn it and let it cook the other side for 3-4 mins.Then reduce the heat to medium low and let it cook for another 2-3 mins or until done.To check if the meat is done pierce with a fork,if it pierces easily then its done.The last thing you want to do is overcook cause that simply makes it tough and dry.Serve immediately alongside sliced onions and lemon wedges.


Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

BAIGAN KA BHARTHA

Eggplant is one of the most versatile vegetables.It can be used in making sauces and dips.It can also be stuffed with masala or spices and meats and then baked.They taste absolutely delicious when grilled.Its used in a variety of Indian curries.Baigan ka bhartha is one of them.

Baigan Ka Bhartha is an Indian dish made by mixing the roasted and mashed eggplant with onions,tomatoes and other spices.They go very well with roti or rice and dal.

This is my post on day 24 of RM2.

INGREDIENTS

Eggplant - 1 whole

onions - 1 medium size,finely chopped

tomato - 2 medium size ,finely chopped

ginger-garlic paste - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

green chillies - 2-3 , slit

garam masala - 1 tsp

coriander pdr - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch ,chopped

lemon juice - 1-2 tsp(optional)

salt to taste

oil

METHOD

Preheat oven to 400 deg F.Apply oil all over on the outside of the eggplant.Line a baking sheet with aluminium foil and place the eggplant on it.Bake it for about 40-50 mins or until the skin is fully burnt/blackened.Turn the eggplant ones half way through the cooking time.If you dont have an oven you can also roast it on open fire turning it frequently to roast it evenly on all sides.Ones roasted ,keep it tightly closed in the foil sealing all the edges for about 15-20 mins.This will help to peel off the skin easily.Ones the skin is removed ,transfer the eggplant into a bowl and mash it roughly.

In a pan heat some oil.Add gin-gar paste,curry leaves and green chillies.Stir for a few secs and then add the chopped onions.Cook it till they turn soft.Then add the turmeric pdr and red chilli pdr . Mix in the diced tomatoes,coriander pdr and garam masala.Ones they become soft mash them using the back of a wooden spoon.Add salt.Now add the mashed eggplant and mix it nicely.Check salt.Cover and let it simmer for 5-10 mins.Garnish with coriander leaves and lemon juice.Serve hot with rice or roti.

Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

STEAMED PEANUT SHELLS

There are exactly 2 things i like about the winter in US.One is watching a snow fall from our patio door and the other is the weekly football matches.We simply love to watch the football matches with a bowl full of steamed peanut shells to munch on.They are so soft ,delicious and healthy as well.I feel a lot more happier and guiltless eating a steamed peanut shell than if we were to eat potato chips or popcorn.

INGREDIENTS

Shelled peanuts - 5-6 cups,raw

salt

water


METHOD

Put the peanuts in a vessel that will fit in a pressure cooker or u can directly put in the pressure cooker vessel itself.Add water ,just enough to cover the peanuts.Add generous amount of salt,give a stir and let it cook on medium heat for 3 whistles.Remove from heat and let it rest till the pressure completely goes.Drain off the water and serve immediately.

NOTE:-One can also make peanut upkari using the steamed peanuts by adding a tadka of mustard seeds,cumin seeds,curryleaves and red chillies.Remove the peanuts from the shell and add it into the tadka pan.Stir and chk salt.Serve it with rice and dal.

Check what my marathon buddies have cooked up in their kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

DAL PARATHA

I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.

INGREDIENTS

Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup

salt

For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

TOMATO - ONION FRY

Tomato onion fry is a very simple dish that tastes great.It takes up a little extra time to prepare because the onions have to be caramelised slowly without burning it.The process is long but totally worth in the end.The sweet caramel taste of the onions and the tartness of the tomatoes simply creates a mouth watering dish.I also add a lot of curry leaves than required which gives a lovely aroma to the dish. One can make it luxurious by adding boiled eggs or fried potatoes or paneer.But i like to keep this one simple.They go very well with chapathis or bread.

This is my post on day 16 of RM 2.

INGREDIENTS

Onions - 2 medium size,sliced thin

capsicum - 1 medium sice , sliced thin

tomato - 1 medium size,cut lengthwise

ginger - 1 tsp,chopped fine

garlic - 2 cloves,chopped fine

green chillies - 2-3 nos,slit

curry leaves - of 1 sprig

turmeric pdr - 1/4 tsp

red chilli pdr - 1 tsp

coriander leaves - a bunch,finely chopped

salt to taste

oil


METHOD

Heat some oil in a wide pan.Add ginger garlic,curry leaves and green chillies.Stir for a few seconds and then spread out the onions in the pan.Start to cook them on medium high and then turn down the heat to medium and it till they turn golden brown.Do not cover the pan.Add the green peppers and salt.Let them cook until the peppers become soft.Add turmeric pdr and red chilli pdr.Stir in the tomatoes and cook it on medium high heat.Check salt.Garnish with coriander leaves.Serve hot with rotis or breads.

Chk out the dishes that my marathon buddies posted today!!

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi

BAKED OKRA

Okra is one those few vegetables i like better crisp rather than cooked.Even though i love its taste when its cooked i hate it when it gets slimy and sticky.So i fry or bake it before adding it to a gravy.Here i have simply coated it with some cornmeal and some spices and then baked it at a high temperature.You can also fry it.Best when served hot right from the oven,it looses its crispiness when its cold.It's great with rice and dal.

This is my post on day 15 of RM2.

INGREDIENTS

Okra/bhindi/ladysfinger - 15 nos,cut into 1" pieces

kashmiri chilli pdr - 1 1/2 tsp

Yellow cornmeal - 1/2 cup

salt to taste

METHOD

Preheat oven to 450 deg F.In a bowl mix the cornemal,chilli pdr and salt.Drop the chopped okra into the bowl and coat it evenly.Spread it on a baking sheet.Sprinkle some oil or non stick cooking sparay on top.Bake for 20-25 mins.Serve it hot with rice and dal.

See whats happening in these gals kitchen!!!

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi

SWEET CORN SOUP

On a cold ,rainy day nothings more comforting than slurping on a bowl of hot soup.A bowl of any soup is the best thing to have when one wants a light meal for dinner.My all time favorite is tomato soup and sweet corn soup.When my mom was here she prepared sweet corn soup for us.It was one of the best.
This soup is my post on day 5 of RM.

INGREDIENTS

Baby corn - 3-4 pieces,thinly sliced
carrot, beans -1 cup each, cut into small pieces
cabbage - 1 cup, shredded
mushroom - 1 cup , sliced
cream of corn - 1 can
green peas - 1/2 cup
water/vegetable stock - 6 cups
garlic - 1 tbsp,chopped
flour - 1 tbsp
cream - 1 tbsp
butter - 1 tbsp ,divided into 3 parts
salt and pepper

METHOD

In a large flat bottom pot,melt 1st part of the butter , fry half of the mushroom ,cool and grind it to a paste.Keep aside.In the same pot melt the 2nd part of the butter and fry all the vegetables slightly and keep aside. In the same pot melt the remaining butter, add garlic and fry for sometime.Then add the flour .Cook the flour till its raw taste disappears.Pour water/vegetable stock slowly and bring to boil. Add the grinded mushroom paste and the fried vegetables. Pour in a can of cream of corn.Season it with salt and pepper(I add a lot of pepper since it goes really well with corn and tastes fantastic).Cover and let it simmer for 5 mins.Serve hot in a bowl with a swirl of cream on top.

Chk what my marathon buddies are upto!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

VEGETARIAN 3 BEAN CHILLI

Chilli is something i have always wanted to try.Whenever i see it on tv i would simply drool .Chilli is usually made with beef,tomatoes,peppers and spices.Since i dont eat beef i was on a lookout for a vegetarian version of it .I came across quite a few and finally settled for rachael ray's 3 bean chilli , modifying it a little.In a vegetarian chilli the beef or meat is simply replaced by beans or lentils.A chili can be eaten as an appetiser or as a meal.It goes great as dips with tortilla chips or as a topping for tacos etc.With a little bit of cheese on top it tastes great on its own.One can also make it replacing beans with paneer or potatoes.
This is my day 2 post for RM 2 hosted by DK and Siri .

INGREDIENTS

Onions - 1 large, chopped
red pepper - 1 large, seeded and chopped
green pepper - 1 large seeded and chopped
jalapeno pepper - 1 large seeded and chopped
garlic - 2 large cloved,crushed and chopped
vegetable stock/broth - 1 can for thin version ,1/2 can for thick version
crushed tomatoes - 1/2 can
tomato paste - 1/2 can
black beans - 1 small can
dark red kidney beans - 1 small can
spicy vegetarian refried beans - 1 cup
ground cumin - 1 tbsp
coriander pdr - 2 tsp
chili powder - 2 tbsp
lemon juice as per taste
salt and pepper

Topping:-

Shredded cheese

METHOD

In a deep pot,heat some oil and combine onion, peppers, and garlic. Saute for sometime until its soft .Now pour vegetable stock/broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Spice it with cumin, chili powder,coriander pdr, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese. Serve hot with tortilla chips.

Also do drop by my fellow marathoners site to see their delicious posts for the day:-

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua