Geetika's Recipes!

a collection of practical recipes

Crustless Broccoli-Cheddar Quiches

by Leave a Comment

Ingredients
Butter, for ramekins
Coarse salt
1 package(s) (10-ounce) frozen broccoli florets
6 large eggs
1/2 cup(s) half-and-half
Ground pepper
1/8 teaspoon(s) ground nutmeg
3/4 cup(s) (3 ounces) shredded cheddar cheese
Crusty bread and mixed salad (optional), to accompany

Directions

  • Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
  • Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

 

Charmoula Vegetable Satay

by Leave a Comment

Ingredients

For The Marinade (makes 1/2 Cup)
1 tsp olive oil
1/4 cup chopped coriander (dhania)
1/4 cup chopped parsley
1 1/2 tsp chopped garlic (lehsun)
1/2 tbsp lemon juice
1/2 tsp dry red chilli flakes (paprika)
salt to taste
3/4 tsp cumin seeds (jeera)
1/2 tsp chopped ginger (adrak)
1/2 tsp green chilli paste
1 tbsp hung low-fat curds (dahi)
1 tsp cornflour
1/8 tsp sugar substitute

Other Ingredients
1 1/4 tsp oil
1 1/2 thick slices of brinjal (baingan / eggplant) (baingan/ eggplant) , cut into quarters
6 red capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
3 blanched mushrooms (khumbh) , halved
6 yellow capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
6 cauliflower florets , blanched
6 green capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
6 onion cubes , cut into 25 mm. (1”) pieces
6 carrot roundels , cut into 6 mm. ( 1/4”) thickness and blanched

Method
For the marinade

  •     Combine all the ingredients along with 1 tsp of water and blend in a mixer to smooth paste. Keep aside.

How to proceed

  •     Heat ½ tsp of oil in a broad non-stick pan, add the brinjal and cook on a slow flame for 3 to 4 minutes or till the brinjal is light brown in colour from both the sides.
  •     Combine the brinjals and all the remaining ingredients including the marinade in a bowl and toss well. Keep aside to marinate for 30 minutes.
  •     Thread a piece of red capsicum, mushroom, yellow capsicum, cauliflower, green capsicum, onion, carrot and brinjal on a satay stick.
  •     Repeat the same with the remaining ingredients to make 5 more satays.
  •     Cook each satay on a non-stick tava (griddle), using 1/8 tsp of oil, till the vegetables turn golden brown in colour on all the sides.
  •     Serve hot.

 

Roasted Red Capsicum Soup

by Leave a Comment

Ingredients

2 whole red capsicums
4 tomatoes
2 bay leaves
1 clove of garlic
1/2 cup low-fat milk
1 tbsp cornflour
salt to taste

For the garnish
2 tbsp chopped coriander

Method

  •     Pierce the red capsicum with a fork and roast them over a flame till they turn black.
  •     Cool, wash them and remove the skin, stem and seeds. Keep aside.
  •     Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
  •     Purée the capsicum and tomato mixture into a smooth paste.
  •     Mix the cornflour and milk and add to the paste.
  •     Add salt and simmer the soup for few minutes till it thickens.
  •     Serve hot garnished with coriander.

Braised Coconut Spinach & Chickpeas with sweet Potatoes

by Leave a Comment

2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes (can be replaced with normal tomatoes)
1 large lemon, zested and juiced
1 dried hot red pepper or dash of red pepper flakes
1 cup boiled chickpeas
1 cup spinach
1 can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Coriander leaves to garnish

Heat the oil in a large pan.  Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper. Cook for 3-4 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through.

Serve hot over roasted sweet potatoes, with coriander or cilantro leaves garnish.

Cheese and Broccoli Tikkis

by Leave a Comment

Ingredients

1 tsp olive oil
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 tsp finely chopped broccoli
salt to taste
1/2 cup boiled and grated potatoes
2 tbsp grated mozzrella cheese
1/4 cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking

Method

Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
Remove from the flame, add the potatoes and cheese and mix well. Keep aside to cool.
Divide the mixture into 4 equal portions and shape each portion into flat tikkis. Alternatively make tikkis of desired shapes using different moulds as shown in the picture.
Roll each tikki in the bread crumbs and keep aside.
Heat a non-stick pan and cook each tikki using ½ tsp of oil till it turns golden brown on both the sides.