10-minute Tuna Veggie Toss

Hope you are enjoying making these recipes. I have had a lot of fun creating them and for today's dish we have a low-carb, low-fat but rich in protein and nutients recipe. The kids ate Indian stuffed naans for dinner last night and I was in no mood for a carb-rich dinner. So once I had the kids in bed for the night I rummaged  through my fridge to look for what I could make for my own meal. I had been craving meat and veggies after all the vegetarian food I had been eating lately :). I also wanted to keep it low-carb since it was late in the day and I absolutely did NOT want another Salad...

Anyhow, I got Tuna steak from my freezer and found kale and green beans that were almost wilting so they needed to be cooked soon. Let me tell you that some of my best creations have been through these random cravings. Lets get this cooking. I was not planning to document this but I got a few pictures so you will get the picture of what I am talking about.

RECIPE: 10-minute Tuna Veggie Toss
Ingredients
Olive Oil Spray
4-5 Oz Tuna Steak, fresh or frozen cut into cubes chunks
1/2 Onion, chopped into big
1 Cup Kale, chopped
1 Cup Green beans, chopeed into 2" long segments
5-7 Garlic cloves, peeled 
1/4 Cup Marsala wine
Salt to taste
Red peper flakes (optional)
2 tsp Garam Masala, Roasted and ground (how I like it, from scratch)

Method

1. Spray the non stick pan with some Olive oil and throw in the whole garlic cloves. Keep it on hight heat and let them sizzle to a light brown. Add the Onion chunks and cook till caramalized, still on hight heat. Don't let it burn. This should take 3 minutes.
2. Add the marsala wine to get them all glazed and juicy. Reduce heat to medium and add the kale and greenbean. Saute for a couple of minutes till the kale wilts and the green beans are a little soft. I like to keep my veggies crunchy and bright colored. Overcooking not only loses the vibrant color but also depletes the flavor and nutrients.
3. Add the tuna and cook for a couple of minutes. Tuna does not take very long to cook. Overcooking will make it tough and chewy.
4.  Add salt, pepper flakes and garam masala. give it a good toss and there you have a perfect meal that is not a salad.

Onion and Garlic

Garam Masala, roasted and ground

This has been the best meal in a long time and totally hit the spot. Enjoy!!

Blackberry Cobbler Cake

Blackberries, are a sweet, juicy, low-calorie food that adds a variety of nutrients to your diet.


NUTRITIONAL FACTS: Blackberries, like most berries are low in calories and high in nutrients. Per half cup, blackberries have 37 calories, 9g of carbohydrate and 4g of fiber. Other nutrients in blackberries include vitamins A, C, and K, magnesium, potassium, and fiber. Vitamin A helps maintain eye health while vitamin C promotes wound healing, keeps gums healthy and helps the body absorb iron. Vitamin K, along with magnesium, are important in promoting bone health. Potassium plays a role in health blood pressure levels. And fiber helps control cholesterol and keeps you regular.

(Read more: http://www.livestrong.com/article/110325-blackberries-nutrition/#ixzz1izqK1C7L)

This sweet and tangy dessert is perfect after a Sunday lunch and a great way to use up a tart batch of Blackberries. I saw these yummalicious berries in my supermarket on sale and had to buy them, Ofcourse...

RECIPE: Blackberry Cobbler Cake

(Adapted from John Shields)

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
2 tablespoons unsalted butter, softened
1/2 cup milk

1/2 tsp vanilla
1 pint (2 cups) fresh Blackberries
1/2 to 1 cup sugar, for berries
1 cup hot water

Method

1. Preheat the oven to 350°F. Grease an 8 by 8-inch baking dish.
2. Stir together 1 cup flour, 1/2 cup sugar, 1/2 tsp baking powder, 2 Tbsp butter, 1/2 cup milk and 1/2 tsp vanilla .
3. Toss the berries with the sugar to taste and stir into the batter.
4. Spoon the batter into the baking dish. Pour 1 cup hot water over all and bake for 45 (50 minutes for frozen berries), until the batter rises to the surface around the edges of the pan and is light golden brown.
5. Serve plain or with vanilla Ice-cream.

Step-by-step proccess,

 Preheat the oven to 350°F. Grease an 8 by 8-inch baking dish.

NOTE: I get asked a lot, "Do I have to use an 8 by 8 inch dish or do I have to use a tube pan for a recipe?" Answer is NO you don't. You can use whatever you have on hand. To demonstrate, I have used an oblong dish that I use for serving food. You don't need every pot and pan that a recipe asks for. Just get creative and use whaever you have. I promise it will taste delicious no matter what shape or pan you use :) Since there was less surface area exposed to the heat it took about 8 minutes more in the oven so make sure you adjust the timing depending on the size of your vessel.

Stir together 1 cup flour, 1/2 cup sugar, 1/2 tsp baking powder, 2 Tbsp butter, 1/2 cup milk and 1/2 tsp vanilla.

   

Toss the berries with the sugar to taste and stir into the batter.

Spoon the batter into the baking dish. Pour 1 cup hot water over all and bake for 45 (50 minutes for frozen berries), until the batter rises to the surface around the edges of the pan and is light golden brown.

   

Serve plain or with vanilla Ice-cream or green tea sorbet.

Enjoy!!! The sweet-tart and savory cobbler was just perfect ending to a perfect meal.

Orzo-Cranberry Salad

This is a great, refreshing salad which is great for weekend brunches or paired with kebabs or grilled meats. I had served it with the Tandoori wrap for Sunday brunch and complimented the meal really well.

RECIPE: Orzo-Cranberry Salad
Ingredients

1 Cup Orzo, uncooked
1 Yellow Zucchini, diced
1 Green Zucchini, diced
1 15 Oz Can Garbanzo beans/Chickpeas
1/2 Cup Dried Cranberries
1 tsp Cumin seeds
1 Tbsp Olive oil
1/4 Cup Red wine vinegar
Salt and Pepper to taste
1/4 Cup Coriander leaves, finely chopped.

 Method

1. Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch.
3. Add the rest of the ingredients and toss well.
4. Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.NOTE: You can eat this salad hot or cold. I like mine chilled but it is totally a personal preference.

Step-by-step process,

Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.

Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch. Add the rest of the ingredients and toss well.

Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.

Enjoy!! its simple yet delicious.

Daal Amritsari

Daal Amritsari

This daal is made with Whole Black Urad Lentils and Red Kidney beans in a 1:2 ratio respectively (you can find them at whole foods or any ethnic store around you). You cook the daal separately in a pressure cooker or a pot of water. If you plan ahead you can even make this in crockpot. I am making it in a pressure cooker just because I didn't plan ahead and this is a quiker way of softening the lentils. After your Daal and beans are cooked you make a Tarka, a common word used in India cuisine to describe the word seasoning. This Daal needs to cook on low heat setting for hours to get the creamy and appealing color and taste.


My Menu for today is going to be Daal Amritsari, Malai Kebab and Rotis served with some fresh salad. This is going to take a while so lets begin.

RECIPE: Daal Amritsari
Ingredients
For the Daal
1 Cup Whole Black Urad Lentils
1/2 Cup Red Kidney Beans
salt to taste
1" Cinnamon stick
1 Star Anise


For the Tarka
1 Cup Onions, chopped
1 Roma Tomato, chopped
1 Tbsp Tomato paste, heaped


Daal Amritsari Spice Mix
Whole:
1 Dry Red chilli
2 Black Cardamoms
2-3 Green Cardamoms
1/2 Tbsp Cumin seeds
1/2 Tbsp Coriander seeds
5-6 Peppercorns
1 Bayleaf
1/2 tsp Fenugreek seeds
2 Cloves
Powders:
1/4 tsp Mango powder (amchoor)
1/8 tsp Nutmeg
1/4 tsp Asfoedita (Hing)


For Granish
Dollop of butter
1-2 Tbsp Coriander leaves, chopped


Method

1. For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.
2. Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.
3. Turn off the heat and let all the steam escape before you open it.
4. Open the lid and let it simmer on low heat.
5. For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.
6. In a coffe grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing).
7. Grind them till it makes a very fine powder.
8. Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.
9. Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.
10. Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.

Step-by-step process,

Whole Black Urad and Red Kidney Beans

For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.

Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.

Turn off the heat and let all the steam escape before you open it. Open the lid and let it simmer on low heat.

For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.

In a coffee grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing). Grind them till it makes a very fine powder.

Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.

Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.

Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.