Stuffed Grilled Artichokes

For those special days when you feel like making something different. Artichokes are wonderful source of Calcium and can be stuffed with many things.

Ingredients:

2 Artichokes

Stuffing:

1 cup plain breadcrumbs
1 tsp salt
1 tsp crushed black pepper
1/2 tsp parsley
1/2 tsp red pepper flakes
1/2 cup parmesan/ mozzarella cheese
1/4 cup chopped carrots
1tsp chopped garlic
1/4 cup chopped onions
1tbslp Olive Oil

Method:

1. Remove the outer leaves of Artichoke
2. Blanch it ( In Boiling water for 20min and then in ice cold water)
3. Cut the Artichoke into half lengthwise
4. Scoop out the hairy part. This will create a cup shaped space in the bottom of each half.
5. Mix all the ingredients well. Save a little cheese
6. Heat the grill.
7. Put little oil on the inner side of artichokes.
8. Put the artichokes with leafy side up and grill till you see clear marks.
9. Put the stuffing and top it off with cheese
10. Preheat the oven to 350F. Cook the artichokes for 15min.

Serve hot

Goat Cheese Bell Pepper Sandwich

Perfect Lunch option for you. Tangy goat cheese goes well with the sweet roasted bell peppers.

Ingredients

Change to: Sandwich US Metric

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2 slices whole wheat bread
3-4 red/yellow bell peppers

2-3 tablespoons Goat cheese

Method

1. Slice the bell peppers and roast them for few minutes. Set aside.
2. Toast slices of bread and spread goat cheese on each slice of toast.
3. Lay out the bell peppers on one piece of toast and then put the other piece of toast on top to make the sandwich.

Note: If you like it spicy, add a few slices of Jalapeno pepper.

Quick Cream Cheese Sandwich

Great quick lunch option. Sweetness of cream cheese goes well with the tangy , slightly spicy pepperoncini

Ingredients

2 slices whole wheat bread
2-3 tablespoons whipped cream cheese

Change to: Sandwich US Metric

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3-4 pepperoncini peppers

Method

1. Slice open the peperonchini. Drain all the juice out and pick out the seeds and stem. Lay open and flat. Set aside.
2. Toast slices of bread and spread cream cheese on each slice of toast.
3. Lay out the peperonchini's on one piece of toast and then put the other piece of toast on top to make the sandwich.

Note: If you like it spicy, add a few slices of Jalapeno pepper.

Carrot and Capsicum Rice

Ingredients

Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies

Method

Fry the above ingredients and make it into a powder
without adding any water.

Cut the capicum into small pieces and fry it with salt
and add the powder to the vegetable once it is cooked.

Do not fry it too much after the powder is added as it
will lose its smell.

Add the cooked rice to it and mix it well add salt if
less. Garnish with coriander and cashews and serve.

Note: You can add tomatoes along with this capsicum it
tastes nice.

Black Bean Burger

Ingredients

1 can (15 to 19 ounces) black beans, rinsed and
drained
2 tablespoons light mayonnaise
1/4 cup packed fresh cilantro leaves, chopped
1 tablespoon plain dried bread crumbs
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
Nonstick cooking spray
1 cup loosely packed sliced lettuce
4 mini (4-inch diameter) whole-wheat pitas, warmed
1/2 cup mild salsa

Directions

1. In large bowl, with potato masher or fork, mash
beans with mayonnaise until almost smooth (some lumps
of beans should remain). Stir in cilantro, bread
crumbs, cumin, and pepper sauce until combined. With
lightly floured hands, shape bean mixture into four
3-inch round patties. Spray both sides of each patty
lightly with nonstick cooking spray.

2. Heat skillet over medium heat until hot. Add
patties, sprayed side up, and cook until lightly
browned, about 3 minutes. With pancake turner, turn
patties over, and cook 3 minutes longer or until
heated through.

3. Arrange lettuce on pitas; top with burgers then
salsa. 

Vaangi Baath (Eggplant Rice) Recipe

This maharashtrian rice is a meal of its own.
It can be a good change from vegetable pulao.

Ingredients

Eggplant - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method

- Cut the brinjal/eggplant & onions to not very fine pieces. If u cut the brinjals too fine, they will get mashed up and will lose their taste.
- Saute the onions till they get transparent. Then, add the brinjals also.
- Add the spice powders and saute the curry for 4-5 minutes.
- Cook the rice in the quantity of water mentioned above. Do not overcook.
- Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.
- Garnish with finely chopped coriander leaves.

Serve hot.