Vegetable Korma

A delicious, healthy vegetable dish served in a creamy sauce. Add some tofu or paneer (Indian cheese) to bulk up the meal that is a main dish all in itself.

Vegetable Korma                                                                    Serves 2

1/2 c EACH chopped vegetables (cauliflower, green peas, green beans, red bell pepper, corn)
1 c paneer, cubed
3 tbl oil
1/2 tsp cumin seeds
3 green chilies, chopped
1/2 tbl ginger powder
1 tbl coriander powder
1/4 tsp turmeric
1 tsp crushed red pepper
2 bay leaves
1 cup milk or coconut milk
1/2 tablespoon cornstarch
1 tsp garam masala

Optional vegetables: cabbage, potatoes, mushrooms, carrots.

1. In a cup mix milk and cornstarch, set aside.
2. In a wok or deep pan add enough oil to shallow fry paneer until golden brown and crispy. Drain on paper towels.
3. In a saute pan, heat 3 tbl oil over medium heat. Add cumin seeds and heat until they crack. Add all the spices from chilies to bay leaves and stir for 1 minute.
4. Add the vegetables and mix well with the spices. cover and let them cook for about 10 minutes.
5. Mix in the fried paneer. Add the milk/cornstarch mixture and cook until the vegetables are tender.
6. Remove the pan from heat. Mix in garam masala.

Calories calculated using Sparkrecipes Calculator: 145.6 calories per serving

Homemade Tortillas (Roti)

Growing up in California, it is very hard to not appreciate the Spanish culture that has sprung up since the 1800's and the massive immigration of families, histories and foods that put in their deep roots.

Tortillas are my favorite staple. Something that I have to have in the kitchen at all times.

I love them as wraps, crunchy chips, crispy tostadas, sprinkled over soup, sopping up sauce from a curry...the uses are limitless.

Being the frugal girl that I am, I decided to finally attempt making these soft bad boys myself. It was a fun and scary evening.

After I had that childlike prideful moment of “look what I made!” I realized how easy these were to make and more flavorsome to boot!

I will definitely be investing in a tortilla press this year. Not that I mind my irregular tortillas, they still taste great.

Homemade Tortillas (Roti)                               Serves 4

2 cups all-purpose flour

1/2 tsp salt

3/4 cup warm water

1 tbl vegetable oil

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding flour or water if needed. Let rest for 10 minutes.

2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

3. In a large nonstick skillet lightly coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until light brown spots appear and they puff up slightly. Remove from the pan and keep warm. Repeat process with the remaining dough.

Calories calculated using Sparkrecipes Calculator: 258.4 calories per serving.

Eggplant with Garlic Sauce

Another enticing eggplant recipe that can be made quickly for dinner. Under 30 minutes.

Eggplant with Garlic Sauce                                          Serves 2

2 American eggplants/bringals
4 cloves garlic, minced
1 tbl ginger, minced
3 green onions, chopped
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 red bell pepper/capsicum
3 tbl vegetable oil
For the sauce:

1 tablespoon dark soy sauce
1 tsp rice vinegar
1 tbl sugar
1 tbl corn starch
1/2 cup water

1. After cutting eggplant into 2 inch pieces, soak in salted water to prevent eggplant from turning dark.
2. In a separate bowl, mix the sauce ingredients and set aside.
3. Heat up oil in a pan to medium heat, and saute ginger, garlic, green onions, red pepper flakes, and garlic powder for about 1 minutes.
4. Turn heat to low. Drain eggplant well, then add chopped eggplants and bell pepper to saute pan, stir well and let cook, covered for 20 minutes or until eggplant is tender.
5. Add the prepared sauce, and cook another 1 minute. Sauce will thicken quickly.
6. Garnish with fine shredded green onions. Serve with rice.

Calories calculated using Sparkrecipes calculator: 179.6 calories per serving.