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Geetika's Recipes!

a collection of practical recipes

Breakfast

Quick Bean Wraps

April 27, 2020 by Geetika Leave a Comment

Veggie Beanwrap

These vegetarian wraps with beans and veggies make the perfect breakfast or on the go lunch. Beans are an amazing source of protein and are packed with fiber, which will keep us nice and full. Topped with herbs, cream cheese, crunchy veggies, and flavored mayo make our taste buds happy!

Ingredients (for 4-5 wraps)

  • 1 Onion
  • 2-3 Cloves of Garlic
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Green bell pepper
  • 1 Tomato
  • 1 Teaspoon tomato purée
  • 1 tin of red Kidney beans / baked beans / black beans
  • Few olives
  • Sriracha mayonnaise/mint mayonnaise/ any other mayo of your choice
  • Cream cheese or shredded cheddar cheese (optional)
  • 1 teaspoon Smoked paprika/Chili flakes
  • 1 tsp dried Oregano / Mixed herbs
  • Salt and black pepper
  • Olive oil
  • 4 large Tortillas
  • handfuls of mixed lettuce leaves

How to proceed;

To start with, peel and crush the garlic and chop all the veggies into small cubes. Leave some for long slices for the topping.

Heat a little olive oil in a frying pan over medium heat and fry garlic and then fry the onion until softened. Then add bell pepper and fry for a few seconds.

Add the tomato purée and the tomatoes, add chili flakes or paprika powder, cook it for 1-2 minutes, then drain and add the kidney beans. I used baked beans and added them with the sauce.

Cook for 5 minutes, then season to taste with salt, mixed herbs/oregano, and black pepper. The bean mixture is ready for stuffing.

Spread the tortillas with the bean mixture, then add finely sliced onions, tomato, bell peppers, lettuce, and olives. Sprinkle some grated cheese or add mayonnaise of your choice. I used Sriracha mayonnaise for a different flavor. You can skip adding mayo if you are using cheese. Roll up the tortillas and place them on a heated pan. Cook the wraps with butter until golden and crispy from the top.

Serve hot with salad lettuce, tomatoes, and olives alongside your bean wraps.

Filed Under: Breakfast, Lunch box meals, Snacks Tagged With: Beans, mexican

Veggie Omelette With Cheese

April 18, 2020 by Geetika Leave a Comment

Cheesy Vegetable Omelette is packed with the goodness of colorful vegetables! This is a healthy breakfast and very easy to make. This Omelette can be tweaked depending on the season or your taste. You can add any fresh veggies of your choice.

Ingredients (for one Omelette )

  • 3 eggs (3 eggs make it fluffy)
  • 3 tablespoon of milk
  • dash of freshly crushed pepper
  • chopped tomatoes
  • Green capsicum (finely chopped)
  • Red bell pepper
  • Yellow bell pepper
  • Onions
  • Broccoli florets (optional)
  • Mushrooms (optional)
  • 2-3 tablespoons shredded cheddar cheese
  • salt
  • Ghee or butter to cook

Whisk the eggs and milk together for a few minutes so the mixture is frothy. Then add the grated cheese. Throw in the finely chopped vegetables and mix it again.

Add salt and pepper to taste.

Heat the ghee or butter in a non-stick frying pan. Pour the egg veggie mixture evenly over the pan, add a sprinkle of grated cheese on top and cook it on low flame by covering the pan with lid. No need to flip the omelette.

You can serve it with bread toast or as is to avoid carbs. It is quite filling.

Filed Under: Breakfast Tagged With: breakfast, egg

Banana blueberry pancakes

March 30, 2020 by Geetika Leave a Comment

Ingredients

  • Overripe banana – 2
  • Wheat flour – 1 cup
  • All-purpose flour – 1/2 cup
  • Milk – 1/2 cup
  • Baking powder – 1/2 teaspoon
  • Brown sugar – 1-2 tablespoon
  • Egg – 1
  • A handful of raisins and blueberry

Make a cake like batter by mixing all ingredients and make pancakes on a griddle/tawa using ghee or oil.

Serve with maple syrup

 

Filed Under: Breakfast, General

Wholewheat & Veggie Samolina Cake

December 13, 2012 by Geetika Leave a Comment

Ingredients;

For Batter
1 cup Semolina
1/2 cup wholewheat flour
1 cup yogurt/curd
1 cup water
1 tsp. baking soda
1 tsp. red chilli powder
1/4 tsp. Turmeric powder
Salt as desired
1 tbsp.Fresh coriander leaves

For tempering;
1 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2. tbsp. oil

1 cup veggies;
1 small onion
Fresh sweet corn kernels
Carrot cubes
Fresh green peas
1 tsp. grated ginger
2 pearls of garlic

Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in water for 10 minutes.

Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.

Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.

Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.

Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.

Filed Under: Breakfast, Main Course Tagged With: breakfast

Bean Pasta

November 20, 2012 by Geetika Leave a Comment

Ingredients
3/4 cup cooked whole wheat penne
1/4 cup soaked and boiled rajma
2 tsp butter
2 to 3 black peppercorns
1 bayleaf
1 tsp finely chopped garlic
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste

Method

1. Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
4. Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the cream, mix well and cook on a medium flame for 1 minute.
7. Add the salt and mix well
8. Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Remove and discard the bayleaf and peppercorns. Serve hot.

Filed Under: Breakfast, General, Main Course

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Geetika Ramachandran

Welcome to my receipe blog!

Hello and thank you for stopping by our family’s food blog. Here you’ll find many interesting and easy recipes, all practical, tested by me.

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