Creamy Veggie Korma

If you want to make the vegetarian version of this curry in a slow cooker, firstly cook off the onions with the dry spices in a frying pan for 5-6 mins. Add the chilli, garlic and ginger and cook for … Continue reading Creamy Veggie Korma

Mushroom Risotto

Ingredients 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups rice ½ cup dry white wine ⅛ teaspoon sea salt to taste 1 pinch freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Parmesan cheese Directions Step 1.In a saucepan, warm the broth over low heat. Step 2.Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their … Continue reading Mushroom Risotto

Roasted Vegetables

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes Ingredients 1 small butternut squash, cubed 2 medium (blank)s red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 medium (blank)s Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary ¼ cup olive oil 2 tablespoons balsamic vinegar 1 pinch salt and freshly ground black pepper Directions Step 1…Preheat oven … Continue reading Roasted Vegetables

Baked Sweet Potato Sticks

Ingredients1 tablespoon olive oil ½ teaspoon paprika 8 small sweetpotato, (5″)s sweet potatoes, sliced lengthwise into quarters Directions Step 1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Step 2.In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Step 3.Bake 40 minutes in the preheated oven. Continue reading Baked Sweet Potato Sticks

Basil and Pesto Hummus ( Diabetic)

This deliciously sweet hummus is bursting with basil and an all-around pesto body. it’s so good, you could eat this by itself with a spoon, although spreading it on crackers of any kind will do. Ingredients 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed ½ cup basil leaves 1 clove garlic 1 tablespoon olive oil ½ teaspoon balsamic vinegar ½ teaspoon soy sauce 1 pinch salt and ground black pepper to taste Directions Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse … Continue reading Basil and Pesto Hummus ( Diabetic)

Quinoa and Black Beans ( Diabetic dish)

Ingredients 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped ¾ cup quinoa 1 ½ cups vegetable broth 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ½ teaspoon salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained ½ cup chopped fresh cilantro Directions Step 1.Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. Step 2.Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to … Continue reading Quinoa and Black Beans ( Diabetic dish)

Peppers Poppers

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 6 bacon strips, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1 pound fresh jalapenos, halved lengthwise and seeded 1/2 cup dry bread crumbs Sour cream, onion dip or ranch salad dressing Directions In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, … Continue reading Peppers Poppers

Maharashtrian Barli Vangi ( Stuffed Eggplant)

The soft texture of stuffed brinjal marinated in spices and herbs in this Traditional Maharashtrian Bharli Vangi is a delicacy that one can’t get over. In this Maharashtrian dish, eggplant is stuffed with spicy masala and then cooked until perfection. Here is how to make it. Ingredients  500 g Brinjal 1/4 cup Peanuts (Roasted) 1/2 cup Fresh Coconut (Grated) 1 tsp Jaggery (Crushed) 2 tbsp Goda Masala 2 tsp Tamarind Paste 2 tsp Red Chilli Powder 2 Green Chillies 1 inch Ginger (Chopped) 1/2 cup Onion (Chopped) Salt to taste 2 tbsp Fresh Coriander (Chopped) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 1/4 tsp Hing 10-12 Curry Leaves 1/2 tsp Turmeric Powder Instructions Wash the brinjal and slit them into 4 keeping the end intact. Soak them in water and keep aside. Add peanuts, coconut, jaggery, good … Continue reading Maharashtrian Barli Vangi ( Stuffed Eggplant)

Prawns Curry

INGREDIENTS   12 to 15 Prawns, shelled and deveined Add salt and set aside. 1 Onion chopped 1 Tomato chopped 1 Potato cut into quarters 2 tbsp Oil for cooking For the Frithad Masala (to be blended into a fine paste) ½ cup Fresh coconut 1 tbsp Coriander seeds 1 tsp Cumin seeds 1 tsp Poppy seeds/Khuskhus 1 tsp Sesame seeds/Til 8 Red Chillies 7 to 8 Garlic flakes Whole spices Cinnamom 1-inch, cloves 3 to 4, cardamom -3 Tamarind, a small ball INSTRUCTIONS  Heat oil in a pan and saute the onion till translucent. Add the tomato and fry till it softens Now add the Frithad masala paste and fry for 2 to 3 minutes on a medium flame. Put in the potato … Continue reading Prawns Curry

Boondi Ka Raita

Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine. Ingredients: 1 cup boondi, boondies you can buy in Indian grocery stores or use the recipe I have for sweet boondijust do not soak them in syrup. 1-1/2 cups yogurt 1/2 teaspoon Salt 1/2 teaspoon Black salt 1/2 teaspoon roasted cumin seed powder 1/4 teaspoon red chili powder About 1 table spoon mint leaves chopped Few mint leaves to garnish Method Soak boondi in the warm water for about … Continue reading Boondi Ka Raita

Chickpea, spinach and egg curry

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It’s also vegan if you leave out the egg. ngredients 2 large free-range eggs 1 tbsp light olive oil 2 tsp cumin seeds 1 tsp black mustard seeds 2 tbsp medium curry powder, plus extra for sprinkling 1 tsp garlic granules 1 tsp ground ginger 400g tin chopped ginger 400g tin chickpeas, drained and rinsed 1 tbsp lemon juice 100ml/3½fl oz boiling water 180g baby leaf spinach salt and freshly ground black pepper 2 tbsp chopped fresh coriander , to garnish Method Bring a small saucepan of water to the boil and cook … Continue reading Chickpea, spinach and egg curry