Food House of home cooked Indian Recipes for Curries, Subzis and Roties with an added Touch/Twist to enhance Zest/Nutrition/Texture and Appearance. Discover variety of Home made Blend of Indian Spices for Vegetarian and Non-Vegetarian Indian Dishes.
Today's lunch was rice and roti free. I had left over king mackerel fish curry. I cooked simple saute with broccoli, green beans and Kale. Also made raita with Kumato Tomato. This is first time I tasted Kumato which I got last week from Aldi's store. King mackerel fish curry was made with onion+Tomatillo base, use of Tomatillo makes curry sour and brings nice thick and smooth gravy texture due to its pectin content. Lunch combination was very satisfying, I didn't miss rice or roti. I am briefly explaining saute and Raita recipes which are cooked in a very simple manner.
How to prepare Broccoli, Green beans and Kale Saute
Prepping the Veggies: Slice 10-12 green beans into 1-inch long diagonal shape, take 4-5 broccoli florets, slice each floret lengthwise into 3 pieces, i have used broccoli florets with almost 2 inch long stems. Put sliced broccoli florets and green beans in the microwave safe bowl filled with water, cook for 4-5 minutes, drain the water and keep aside. Slice 3-4 garlic cloves lengthwise, finely chop one green chili. Separate Kale greens from stem, thinly slice stem and chop the leaf.
Cooking saute: Heat 1 tsp extra virgin olive oil in a small saute pan. Add sliced garlic and green chili, saute for one minute. Add sliced kale stem, continue to saute for another one minute. Sprinkle a pinch of asafoetida (hing) and turmeric powder, stir for 25 seconds, Now add chopped kale leaf, saute for about 3 minutes by adding 2 tbsp water, once water evaporates, add pre-boiled and drained broccoli and beans. Stir to mix all well, sprinkle one generous pinch of salt. Increase heat to medium high, saute for one minute then put off the gas. Drizzle half teaspoon extra virgin olive oil before serving. (serves one generous portion.)
Kumato Tomato raita in Yogurt.
Cut one Kumato tomato into 4 pieces, remove seeds, cut into 1 cm chunks. Whisk 1/4 cup whole milk yogurt, add one pinch of salt and 1 tbsp finely sliced mint leaves. Mix well, garnish with more mint leaves before serving.
Kumato tomato, Kale leaf, Broccoli, Green beans, green chili,garlic.
Here in Cary fall foliage is in its peak colorful phase. As predicted in September this years colors are extra bright and vibrant. Today morning I walked around home, 50-60 ft distance along side wooded area. I enjoyed several fall color shades, picked up few fall colored leaves, got them home, made collage. It was wonderful feeling. All images are captured with cell phone, Enjoy.
Panicled Aster flower that blooms in fall.
Upside down fallen leaf, I turned it and took one more image.
Fall season beauty of Dogwood tree, deep maroon colored leaves.
Assorted fall colored leaves from 7-8 different trees.
On September 3rd, I opened the front door to feel the fresh air, noticed few fall colored leaves were fallen over the lawn. I picked few leaves, spent around 10 minutes in arranging them on the side walk surface, took few images. One of the Carolina red maple leaf was very unique with its tri-colored pattern. I also got one tiny red maple leaf, these two leaves made a beautiful pair. It was refreshing to spend just ten minutes outdoors observing fall colored leaves.
Today morning first I thought to prepare long bean subzi to pack with rotis for lunch but later change of thought and ended up making long bean (chawli chya shenga) salad with lettuce, carrots and sliced fresh coconut with simple drizzle of ready made Greek Salad dressing. This is simple salad enriched with vegetable and fresh coconut slices, a nice twist to every day subzi. All images in this salad post are taken with the cell phone.
Salad Ingredients :
(Makes one serving of Salad.)
Iceberg lettuce - Chopped - 2 cup lightly packed
8-10 Yard long beans - cut into 1-inch long pieces.(1 Cup yield, Pre boil in microwave for 5-6 minutes.)
1 Carrot - cut into small pieces. (match shape with cut beans.) Pre boil in microwave for 4 minutes.
1/4 Cup Fresh coconut - thinly sliced pieces
1 T.spoon - Diced bottled Jalapeno. (chopped green chillies can be used.)
1/4 Cup - fresh cilantro leaves for garnish.
1 Tb.spoon - Greek dressing with Feta, black olives and Olive Oil ( I used Kens Steak House.) In absence of Greek dressing use 1 tsp Vinegar, 1.5 tsp extra virgin olive oil, 1 tbsp crumbled feta cheese.
Lettuce, Carrots, Fresh sliced coconut, long beans.
Preparation method for Chinese long bean Salad.
Slice or tear 2 Iceberg lettuce leaves into small pieces, about 2 cup lightly packed quantity.
Slightly snap off both end tips of each long bean, then slice into 1 inch pieces. Place sliced beans into a microwave safe bowl filled with water, add 1/4 tsp salt, stir and boil for 5-6 minutes. Drain out water, allow beans to cool.
Cut carrot into similar shape and size like long beans, boil in microwave for 3-4 minutes without adding salt. Drain and allow to cool.
Cut few pieces from fresh broken coconut, peel off brown skin with potato peeler, slice into thin one inch size pieces.
In a medium size bowl combine chopped lettuce leaves, boiled and cooled carrot and long bean pieces, coconut slices. Add 1 tsp diced bottled jalapeno, 1 tbsp ready made Greek dressing with feta, black olives, olive oil. (make sure you thoroughly shake salad dressing bottle before pouring out.) 1/4 cup fresh cilantro leaves. Toss to mix well, if needed you can add a tiny pinch of salt. For more coconut flavor sprinkle little fresh grated coconut. Enjoy this salad as a meal or side dish.
Today's lunch box salad was enriched with Tofu-Scallion-Kale protein balls. I prepared these protein balls with turmeric-hing seasoning, for binding Besan and organic buckwheat flour is used. Salad base was iceberg lettuce, locally produced cucumber from Porter farms, and black olives. No salad dressing was used except little drizzle of vinegar and extra virgin olive oil. After packing salad for lunch box I saved few tofu balls to prepare one more serving for my lunch. Recipe for tofu protein balls has evolved from earlier made mix vegetable Tofu-Paneer koftas which were prepared for sattvik kofta curry. Later with some alterations and tweaks I continued to create different tofu balls. Scroll down to see images of tofu koftas prepared earlier. These are Vegan and Gluten free tofu protein balls.
Tofu-Veggie ball salad I enjoyed for my lunch.
Salad packed in lunch box.
Ingredients for Salad with Vegetable Tofu balls :
Makes 12-15 Tofu balls / 2 Servings of salad. Tofu Ball Ingredients
1 block - Firm tofu (8 oz.) , I cut half from 16 oz. slab of tofu.
1/3 Cup - Finely sliced scallion greens.
1/3 Cup - Tightly packed very finely sliced kale leaves.
1.5 Tb.spoon - Besan flour /gram flour ( roasted)
1.5 Tb.spoon - Buckwheat flour ( roasted)
1 Tb.spoon - fine rice flour to use while shaping tofu balls.
1 green chili - finely sliced.
1 pinch - Hing/Asafoetida
1 pinch - Turmeric powder
1/4 T.spoon - salt
3 Cups - Chopped Iceberg lettuce leaves.
1/2 Cucumber - sliced into thin half moon shape. (1.5 Cup yield)
Black olives - 12-15 thoroughly drained and rinsed.( I used canned whole pitted olives.)
1 T.spoon - oil + 1/2 tsp more to roast flours.
Salad Ingredients :
3.5 Cups - Chopped Iceberg lettuce leaves. ( about 100 gm)
1 Persian cucumber - 25-30 slices
1 green chili - finely sliced
1 Tb.spoon - Extra virgin olive oil
1.5 T.spoon - Vinegar
1/4 cup - Purslane leaves (optional)
1 tiny pinch - salt
1 pinch - sugar
How to prepare Tofu protein balls for salad :
Preparing Tofu :Cut half portion from 16 oz Tofu block. Rinse under water, press block few times between the palms of your hand, pat with thick two layers of paper towel, absorb as much as water, then place it in the bowl, break slab by using fork. Take a clean cotton cloth, place in all scrambled tofu, twist and tie cloth tightly, squeeze few times to remove all water content from the tofu. Give 4-5 minutes for water extraction, at least two times open the twisted cloth, move center part of the tofu towards bottom, squeeze again. This will drain out maximum water, I got around 1/2 cup drained liquid. Place water drained tofu back into the dry bowl.
In a small saute pan add 1.5 tbsp each of Besan and buckwheat flour, 1/2 tsp oil. Roast over medium heat, stirring constantly until flour turns dry, slightly grainy and aromatic.This will take little over 3 minutes.
In a drained tofu bowl add very finely sliced 1/3 cup scallion greens, 1 tbsp roasted flour, 1 sliced green chili, one pinch of hing and one generous pinch of turmeric powder, 1/4 tsp salt. Mix all well.
Next add finely sliced Kale leaves, mix well, sprinkle 1 more tbsp roasted buckwheat and besan flour. You can add kale leaves along with scallion greens, I added it later because initially I had thought about using only scallion. Mix and knead well, once smooth ball is formed, divide it into small size balls. I made assorted shaped balls but later I cut roasted bigger size protein balls into half. It is better to make small bite sized balls because they will cook through quicker and more enjoyable in salads. While making balls first firmly press and create rough round ball, then hold it between the two palms and roll to achieve smooth rounds. If you feel stickiness, dust with rice flour, also oil greased palm will help.
Heat saute pan by drizzling few drops of oil, Place all the balls, cook over medium heat for about 12-15 minutes. Flip the balls very often to get roasted all around. Also 2-3 times increase heat to medium high, heat pan for a minute then hold pan handle and swirl around for 20 seconds so that tofu balls are cooked through well and form even roast marks around ball. Next time I will experiment to bake, grill and steam these tofu protein balls. For better flavor I added rinsed whole pitted black olives in the pan along with tofu balls when tofu balls were roasted half way through, after 7 minutes. Remove roasted olives and tofu balls from the pan, allow to cool.
Salad assembly -- I prepared two portions of salad, one I packed for husbands lunch and remaining portion I ate for my lunch. Chop 3-4 iceberg lettuce leaves to make 3.5 cups quantity. Slice half persian cucumber into round shape and remaining into half moon shape. Chop one green chili very finely. Mix Chopped lettuce, sliced cucumbers, chopped green chili into one bowl. Add 1 tbsp extra virgin olive oil, 1.5 tsp vinegar, sprinkle one tiny pinch of salt and one pinch of sugar, Toss to mix all well. Serve or pack in lunch box topped with tofu protein balls and roasted olives.(Few larger tofu balls I cut into 2-3 pieces.) In lunch box I set lettuce, cucumber, tofu balls separately. In my salad I additionally added fresh plucked purslane leaves from the pot. If you prefer, season Tofu balls and olives with olive oil and vinegar before adding to salad.
Note : Any variety of greens can be added along with additional seasoning of cumin powder, hint of garam masala, ginger, garlic, onion, herbs. More tweaking can be done with the use of seeds and nuts. Create variety of tofu protein balls/Koftas by mix and match of ingredients.
finely sliced kale leaves
Roasting whole pitted black olives along with tofu balls.
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