Easy Mixed Vegetables & Greens Curry

Green Curry

This is a family friendly recipe that we’ve enjoyed for many years. Quick, easy & nutritious, it was given to me by my friend Akhila. We did some measuring of ingredients over lunch and some girl talk last week – it’s good to have girlfriends who’ll cook for you and let you vent all afternoon :). Thanks Akhila.

Green Curry

Easy Mixed Vegetables & Greens Curry

(Serves 4-5)

  • 2 medium onions (finely chopped)
  • 2 medium tomatoes (finely chopped)
  • 1 small cinnamon stick (broken)
  • 4-5 whole cloves
  • 1 tsp red chilli powder (or to taste)
  • 1 medium potato (washed and diced into small pieces)
  • 1/3 cup peas / lima beans
  • 3-4 firm small eggplants (chopped medium size) – You can use the long indian variety too, but it does get a little mushy
  • 4 cups chopped green beans (about large pea size pieces)
  • 1-2 cups fresh spinach leaves (washed, drained & roughly chopped)
  • 1 cup chopped dill
  • 1/2 – 3/4 cup water
  • salt to taste
  • 2 tbsp oil
  1. In a wide heavy bottom pan, heat oil over medium-high flame and add the cinnamon & cloves. Saute for a few seconds.
  2. Add onions and fry till just starting to brown.
  3. Add tomatoes and cook till soft – about 2-3 minutes.
  4. Add green beans and saute for 2 minutes.
  5. Add the potatoes & lima beans and saute for another 2 minutes.
  6. Add eggplant, chilli powder & salt and continue cooking for an additional 2 minutes.
  7. Mix in the spinach & dill, add water sparingly and cook covered till all the vegetables are done.
  8. Serve with rice or flatbread like naan / roti / chapatis.

Pressure Cooker Method

  1. Follow steps 1-3 as above.
  2. Add all the vegetables, salt & chilli powder and fry for 2-3 minutes.
  3. Add the spinach & dill, and 1/2 cup water and mix well.
  4. Cover pressure cooker lid and cook on medium for just 1 whistle.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Oats & Palak Roti (Oats & Spinach Flatbread)

Oats & Palak Roti (Oats & Spinach Flatbread)

My cousin had eaten these rotis at a friend’s house and she shared the idea for this recipe with me a while back. I finally decided to give it a try and luckily my proportions worked the first time around. We liked these rotis so much that I had to go to bed with a ‘light dinner’ because my husband and teenager decided to have some of my share too. I even made an extra batch of the dough since I had all the ingredients and utensils out. They were soft & pliable, and as it had spices mixed in, a pat of butter/ghee, or a cup of yougrt was all that was necessary as an accompaniment. I definitely see myself making this not only for meals at home, but also for short trips so I can avoid all the temptations at the rest area and fast food joints (am I the only one who can’t resist fries and pastries at rest areas?!?!).

Also check out the recipe for Spinach Cottage Cheese Roti.

Oats & Palak Roti

(Oats & Spinach Flatbread)

(makes 8 rotis, 6-7 inch wide)

  • 1 1/2 cups oats (make a powder in the blender)
  • 1 1/2 cups wheat flour
  • 1 big onion (finely chopped)
  • 3 cups spinach leaves (washed, drained and chopped fine)
  • 1 1/2 – 2 tsp salt (or to taste)
  • 2-3 tsp roasted cumin powder
  • 2  – 2 1/2 tsp chilli powder (or to taste)

1) Mix all the ingredients in a large bowl using only 1/2 cup water.

2) Knead well and sprinkle few drops of water only if necessary. The onion will release moisture and the dough will come together just fine with half cup water.

3) The mixture will be sticky at this point; cover and set aside for about an hour.

NOTE: If using a food processor (my preferred method), add all ingredients into the bowl and attach the lid. While machine is running, slowly drizzle the water through the feeder and run it till the dough comes together. Remove to a bowl and shape. Cover and set aside for about an hour.

4) The dough must now be soft and pliable. Divide into 8 balls.

5) Heat a heavy griddle on medium-low flame.

6) Pat each dough ball into thin discs on a lightly greased silicone sheet or heavy duty foil sheet.

Oats & Palak Roti (Oats & Spinach Flatbread)

7) Lightly grease the griddle and invert the roti with the foil onto it.

Oats & Palak Roti (Oats & Spinach Flatbread)

8) After few seconds, gently peel off the foil or silicone sheet and increase heat to medium-high.

9) Cook roti on both sides for 2-3 minutes till done, drizzling a few drops of oil on each side if necessary.

10) Serve hot.

MAKE AHEAD TIP: I mixed the dough the night before and used it in the morning, and it worked just fine. I even half cook each roti and cool completely on a rack. Then refrigirate in a freezer bag / air tight container till ready to eat. Finish cooking with a few drops of oil when ready to serve. This technique has made weekend brunch time so much easier – I get to relax with my tea and still serve a tasty & nutritious meal :)).

Easy Shredded Mexican Chicken for Tortilla Salads or Burritos

Taco Chicken in Crock Pot

I made this chicken as one of the toppings for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner. While I made this in the crock-pot, it can be made on the stove-top too. 3-ingredients is all it takes, and it can be used to top salads, tacos, stuff burritos, make nachos, or served on top of rice or quinoa. The leftovers freeze well, so make a batch and stock up.

Easy Shredded Mexican Chicken

(Serves 10-12 as a salad topping)

  • 2 lbs skinless & boneless chicken thighs ( use chicken breast if you prefer that)
  • 1-2 Tbsp taco seasoning
  • 3 cups salsa

1) Spray the insides of a 4-5 quart crock-pot insert with non-stick spray.

2) Add the chicken, salsa & seasoning and mix well.

3) Cook on LOW for 4 hours without opening the lid.

4) Check for doneness at end of 4 hours and shred with 2 forks.

5) Adjust the seasoning as needed and cook for another 30 minutes if necessary.

STOVE-TOP METHOD:

1) Mix chicken, salsa & seasoning in a wide pan with a lid.

2) Top with about 1/2 cup broth/water and bring to a boil.

3) Reduce the heat and cook for about 15-20 minutes on low. [Keep the lid slightly tilted so that some of the moisture and steam can escape.]

4) Shred with two forks and adjust seasoning as needed.

5) Put back in the pan and saute on medium-high for another 3-5 minutes and serve.