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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Feb 18, 2013 in Breakfast | 0 comments

Flourless  Breakfast Quesadilla

Flourless Breakfast Quesadilla

Many times,when recipe calls for egg yolks,i am left with egg whites.I don’t feel like throwing it away.So i turn them into quesadilla using other leftovers, for breakfast. Egg whites can be pretty bland in itself.I personally like my eggs with all its  golden glory.So what do you do if you are left with just the egg whites? I added some greens and some veggies  to it.Rolled it in egg whites. Cut it like Quesedilla  and served it with leftover relish. One thing,you must not overcook the eggwhites and you must eat it hot.It gets chewy if it cooks and sits longer. It is also a great no-carb alternative. PrintFlourless Quesadilla IngredientsEggwhites from 5 eggs(beaten) Oil salt to taste Filling 1/2 cup frozen spinach 1/2 small onion chopped 1 small sweet yellow pepper chopped veg of your choice(I had leftover cauliflower,optional) InstructionsAdd oil in a pan.Cook the veggies well. Take it out in a bowl and wipe the pan clean. Add just enough oil for eggwhites in non-stick pan. Pour...

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Posted by on Feb 13, 2013 in missions, NonVeg | 2 comments

A Compassionate Meal – Kolhapuri Tambda Chicken

A Compassionate Meal – Kolhapuri Tambda Chicken

I was telling you earlier about our compassionate meal.We make the meal from the state where our girl,we are sponsoring in,is living.It is also one of our way to remember her and let our family connect with her. So in an effort to do so,i prepared chicken  Kolhapuri .Now, Kolhapur is a name of city in a state of Maharashtra.It is famous for the  footwear around the world.If you ever visit India,you have to get some “Kolhapuri sandles” 🙂 I have spent a month or longer in Maharashtra more then a decade ago and i  hardly recall eating non-veg meal.I get the impression that Marathi meal is very simply prepared.As i was researching i found out  Tambda means red.So the dish is suppose to be red in color.It is generally prepared using mutton. Dish is also spicy hot.Color red comes from the native chili pepper used in prepping this dish. Marathi also use peanut oil.Its called groundnut in Indian english.Which imparts red color.My dish was rather yellow but i...

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Posted by on Feb 13, 2013 in Indian, Veggies | 0 comments

A Compassionate Meal – Kobhi Zunka

A Compassionate Meal – Kobhi Zunka

You might have noticed a banner for Compassion International in my blog.I put this banner on the day,we started sponsoring a little girl in India.A constant reminder to us that oceans away there is this sweet girl,who we haven’t met personally,is been connected to us by God.  To celebrate this sponsorship,i decided to make a meal from the state where this sweet girl lives.A state of Maharashtra.You may or may not have heard the name before but if i ask you,if you know ‘Bollywood’,then it might ring a bell.Mumbai,home of Bollywood, is a capital of Maharashtra.India has 25 states.There are at least 25 languages,one per each state spoken with numerous dialect.I can understand only few of them.People who are original to Maharashtra are called ‘Marathi’,which is also the language they speak. We decided to have a candlelight Marathi dinner,as we prayed for her and her family.My kids looked up in their table mat where the place is located within India. Now a little bit about Kobhi Zunka.Basically ‘Kobhi’ is...

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Posted by on Feb 6, 2013 in Condiments, Indian | 3 comments

Roasted Indian Eggplant Dip

Roasted Indian Eggplant Dip

It sounds funny when i was writing a title of this post.Back home we called it ‘Baingan ka Chokha’.The homemade version is much less spicy and oily then what is sold in Indian restaurant here under the name of ‘Baingan Bharta’.  ‘Baingan’ is hindi for eggplants or as i knew it as Brinjal in Indian english growing up.’Bharta’ and ‘Chokha’ just means mashed up.The best kind of this dip are the ones which are cooked  in “chulha” in Indian villages,like my grand mother  still prefer to do. Notice the man in this picture,he is making Roti over chulha,a clay oven.In the villages,they use woods or hay for the fire in these ‘chulhas’. You can use any eggplant but if its big Italian eggplant,i would cut in two pieces just so that it roast properly.I prefer Chinese/Japanese eggplants which are smaller in size and cook evenly. You can cook the eggplant by broiling or directly char it over the stove top,top of cast iron skillet  covered.You can also boil and roast it.I...

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Posted by on Feb 6, 2013 in Bread, Indian | 1 comment

Rajma Paratha

Rajma Paratha

One consistent piece of conversation when I am talking with my family across the ocean is food .They told me recently,there is a street where they sell 100 different kind of parathas. You name it and they have it.Wow that must be paratha heaven 🙂 Thats the beauty of paratha.A flat bread cooked on skillet with generous amount of Ghee.What not to like about it?Now let me tell you a thing or two about ‘Rajma’. It is Indian red kidney beans stew cooked with array of spices.Since spice list is long,not to mention soaking and cooking the beans.Rajma is reserved for special occasion treat in the houses. It is very popular in North India.Think Delhi,Pujab,Utter pradesh.My sister says that they have ‘Rajma’ plate in Delhi available at every lunch joint probably.Why won’t it be?These states are one of the biggest producers of legumes in India. Now the moment of truth,growing up i wasn’t fond of Rajma.And may be thats why i hardly ever make it.However after the recent talk with my sister,i geared up to make it and ended...

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