Rice & Beans (Indian Style)

To say today's recipe is just rice and beans is really unfair because a lot is lost in translation.  Now, no offense to our neighbors and Cajun cooking, but this meal can dominate as a main course.  Today's recipe is for the Indian dish called Rajma and the literal translation for Rajma is kidney beans.  Since we're vegetarians, my family and I try to incorporate a lot of lentils and beans in our diets because they are a good source of protein and low in fat.  Luckily, growing up in my mom's kitchen, I've learned a lot of different ways to cook lentils and have perfected this staple in our house.  This is a good time for me to mention a little known fact about Indian food - different families can make the same things different ways; therefore, there are very few accurate measurements as most things are cooked to the taste preference of each family.  But I have tried to narrow it down as much as possible for y'all.  Happy rice and beans everybody!

Ingredients:
2 cans (15 oz) of dark or light red kidney beans (washed & drained)
1 can (15 oz) of Hunt's Tomato Sauce
1 TBSP EVOO (extra virgin olive oil)
1 tsp anise seeds
10-12 fresh curry leaves (dried are also ok)
1-2 fresh green chili peppers of your choice blended ( I use Serrano)
1 tsp turmeric
2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander (can be substituted for a mixture of caraway seeds, cumin, & fennel)
1 & 1/4 tsp Garam Masala (a pre-made Rajma Masala mix can also be used)
Salt to taste

Directions:
Heat oil over a medium to low heat in a non stick pan
Add anise seed & cook for a couple of minutes (until seeds turn a darker brown in color)
Remove pan from heat and let it cool for a minute
Add curry leaves & the blended chili peppers
Place the pan back over low heat and cook for a minute
Add tomato sauce and all of the spices listed above
Stir and let the sauce simmer for 5 minutes
Add kidney beans and cook for another 15-20 minutes
Serve with rice (brown or white) and Naan or wheat tortillas
Serving size: 4

Happy Memorial Day

To say thank you to the brave men & women that serve our country would be an understatement. Please take the time out of your day and weekend to remember those that help us continue to enjoy the thing we value the most - freedom!!!

Scrambled Tofu

Hey guys! I’m SO excited to share all my recipes with y’all and this particular one is super easy and one of my favorites! :)

So, every couple of months my family here in Dallas gets together to have breakfast/brunch and it’s always a big deal! Pancakes, scones, some sort of bread or muffin are a must at the table, and as much as I love the sweet I need something savory and a little spicy to counter balance that, and my favorite thing to have is scrambled tofu! It’s simple, it’s easy, it’s healthy and best of all it’s yummy!  One of the reasons I love this recipe is that it’s really versatile, you can have it for breakfast but it’s great for lunch or dinner too! There are so many ways you can make this, but here is my favorite version. Hope y’all enjoy it as much as I do!

SCRAMBLED TOFU

Ingredients                                                              

I Package of extra firm tofu. Drained and grated         

1 cup sliced mushroom                                             

1 can of Rotel. Drained                                             

½ cup diced bell pepper                                            

¼ cup chopped cilantro                                             

1 TBSP. tomato paste                       

2 TBSP. vegetable oil

Spices
¼ TSP. ground cumin
¼ TSP. Cayenne pepper
 ¼ TSP. black pepper
1 TSP. salt
pinch of turmeric powder

Directions

 -  In a large sauté pan over medium-high heat, heat vegetable oil and cook mushrooms and peppers until they start to soften, about 2 minutes

-   Add salt, spices, cilantro, tomato paste and rotel to the vegetable mixture and cook additional two minutes.

-   Add grated tofu. Stir and cook until vegetables are mixed through about 7-10 minutes.

-   Taste for salt and extra spice, add if necessary.

-   Enjoy!

Serving Suggestions

-       Scrambled tofu toaster- Serve in between two-multigrain toasts with shredded cheddar cheese.

-       Breakfast tacos/burritos- Serve with flour tortillas, sour cream and salsa

Substitutions and additions

-       1 TBSP tomato paste for 1 TBSP ketchup

-       1 cup mushroom for 1 cup of your favorite veggie (zucchini, potato, spinach etc)

-       1 can of rotel for 1 large tomato and 1/4 cup jalapenos

-       Add 1 cup of black beans/pinto beans for extra protein and flavor!

Spinach & Artichoke Dip

Parties Galore!!!
Hi everyone! This is my first post and I am very excited about sharing my recipes with y'all! It's almost summer and if your family is anything like mine, it means you'll be entertaining a whole lot more.  In the past month, we've had 2 celebrations in our family- my sister graduated with her MBA and got engaged!!! =) Even though it's always fun to have friends and family over, entertaining can be a drab when it comes to selecting the menu.  But it doesn't have to be.  With my Spinach & Artichoke Dip, your guests will keep coming back for more.  Now I know there are a lot of recipes out there but here is one that I've tweaked and perfected and I hope you enjoy it as much as my friends!

Ingredients:
2 cups mozzarella cheese
1/2 cup fat free sour cream
1/4 cup grated parmesan cheese
1/4-1/2 tsp black pepper
1 can artichoke hearts (drained & finely chopped)
1 (8 oz) package reduced fat Philadelphia cream cheese (room temperature)
1 (8 oz) package fat free Philadelphia cream cheese (room temperature)
7 oz frozen chopped spinach (defrosted and water squeezed out)
2 TBSP chopped pickled jalapenos (gives it a nice tang/kick)
Dash of crushed red pepper flakes (love the red)

Directions:
1. Preheat oven to 350 degrees
2. Combine 1.5 cups mozzarella cheese, sour cream, 2 TBSP parmesan cheese, and the next 6 ingredients
3. Mix/ blend well
4. Spoon into a baking dish
5. Sprinkle with the remaining 1/2 cup mozzarella cheese & 2 TBSP parmesan cheese
6. Sprinkle with crushed red pepper flakes
7. Bake at 350 degrees for 40-45 minutes (top layer of cheese will be golden brown and bubbly)
Serve with tortilla and/or pita chips

XOXO,
Kinnari

Sunday night recipe!

Hey guys, be sure to check out our latest recipe under 'Krishma's posts'!

First post

Hi everyone! Check out our first post (Parties Galore!!!) under the tab "Kinnari's Posts".

Welcome to Krishma and Kinnari's blog!  Krishma and I are practically family and have enjoyed trading recipes and cooking techniques ever since we met (6 years ago).  Through this blog, we hope to not only share our lives with you but to also help you find your inner chef.  Cheers!