Mexican Black Bean Wrap with Pico De Gallo

Mexican cuisine is very dear to my heart for various reasons. One of the first cuisines I tasted, after I came to US was undoubtedly, Mexican. Since the food packs quite a punch with good level of heat and tangy flavors, it sings to my heart and appeals to my Indian palate. Be it the gooey Guacamole with rich buttery mashed Avocados dipped in Corn chips, the overloaded and stuffed Tacos which is a super cheap, quick meal if you are a student in US studying on a limited budget for food or the humble everyday dish of re-fried beans served with Mexican rice, the truth clearly stands out - they are all made with zesty and fresh ingredients, have a spicy edge and are very easy to fix.

One of the biggest blessing for the Roti lover in me is the unlimited options and varieties of Tortillas available at my local grocery. From the traditional Corn Tortillas made from Masa flour to the healthy variety of Tortillas made of Whole Wheat Flour and often even Spinach Tortillas, the options are endless and one can plan a decent meal with less than 15 minutes of prep work.

Days when I do not have the inclination to move a muscle, I happily opt for Black Bean Wraps made of Honey-Wheat Tortillas. They have a mild sweet taste and do not break easily when added with a stuffing. Pico De Gallo is the version made in many Mexican homes similar to what Kachumbar or Koshimbiri is to all Indians.  The wraps are very portable and great as outdoor foods.

Mexican Black Bean Wrap with Pico De Gallo 
A quick and easy wrap made of Black Beans

Prep Time: 5 minutes
Processing Time: 10 minutes

Ingredients:
For Pico De Gallo -
Tomatoes (ripe, finely chopped, pulp drained) - 1 cup
Shallots (finely chopped) - 1/4 cup
Jalapeno (seeds and membranes removed, finely chopped) - 2 tbsp
Lime juice -  1 tsp
Salt

Black Beans (soaked, pressure cooked with salt) - 2 cups
Cheese of choice (grated) [Monterey Jack Cheese with Jalapenos] - 1/2 cup
Coriander leaves (roughly chopped) - 3 tbsp
Crushed Black Pepper - 1/2 tsp

Tortillas (Honey-Wheat variety) [store bought] - 4-6

Method:
Remove the inner membrane of Jalapeno and finely chop into tiny bits. Mix with chopped Tomatoes, Shallots, lime juice and salt (remove the seeded pulp of Tomatoes as the water content will make the wrap soggy, just retain the outer thick skin).
Mix the cooked black bean with little salt and crushed black pepper powder and keep aside. Grate the cheese on box grater.
Warm both sides of a Tortilla on Tawa for a minute. Transfer to a work surface. Place a tbsp of Pico, add a tbsp black beans, garnish with a a tsp of grated cheese and coriander leaves. Add a dash of lime juice. Fold the sides and then wrap like a log. Too much stuffing and the wraps break, stuff with caution. Slice diagonally with a knife to divide into two portions. Transfer to a serving dish. The wraps are portable and great as appetizers. Warm for 30 seconds in MW just before serving for home style flavor.

Quinoa Mediterranean Salad

The husband has a good knack of fixing quick salads and light meals. He prefers not to go by the book, likes quick and fast meals preferably with Chicken/ Seafood, etc. We cook together whenever opportunity strikes and more often than not I am amazed at the way he puts together a Salad with all the good stuff or a light dish comprising of vegetables and chicken/ shrimps/ fish, etc. 

I got the motivation to try different approaches to light meals from him. It takes a lot of discipline especially if you are a foodie like me. But hey, nothing ever came easy to anyone especially when your goals were tough! He has an adventurous palate and the flavors range anywhere from spicy, sour to bit sweet which is very unlike my preferred flavors of savory and spicy. He has a soft corner for Mediterranean ingredients like Olives, Chickpeas, Dates, Couscous, Laban. Its not odd that his favorite dishes include salads like Fattoush and Tabbouleh, light overstuffed Pita bread sandwiches with Falafel chunks laced with Tahini and Hummus, grilled meats like spicy chunks of Shish Tawook cooked with lot of Taoum and finally, royal and rich desserts laden with nuts, dry fruits like Umm Ali, Mouhalabieh and silky, smooth tasting Cream Caramel served with a dollop of whipped cream. Here's a salad he dished out some time back and I was very pleased. :-)

If we are eating out and there is a food joint/ food truck/ restaurant selling Middle Eastern fare, there is a high probability that both of us will gladly nod our heads and attack the food with an unsaid decision taken in unison. Much to our relief, most of the Middle Eastern places serve a salad made either with Couscous or Quinoa an an appetizer. That being one of the reasons why we piqued a stealth but sure love for grains which we would not have tried otherwise. Access to a variety of food choices, willingness to shift gears and an open mind plays a large role in remoulding your food habits in the long run. 

Few of my friends cook Quinoa in pressure cooker which I have not tried as yet. I used Sumac, a Middle Eastern spice powder which has a subtle lemon like flavor. The variety of Quinoa which we used here was pre-flavored with Mushrooms and Parsley which does not force one to use vegetable or chicken stock, which also implies that you can cook the grains with water and it would still turn out tasty.  I was running out of Cucumber and Feta, but a must if this Salad is your main and only meal. The taste takes a bit of getting used to but once you like it, there's no looking back.

~ Quinoa Mediterranean Salad ~

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

Quinoa (cooked as per instructions on the packet) - 2 cups

Mixed Olives (Chopped and pitted - Salt cured) - 4 tbsp

Chickpeas (cooked and lightly salted) - 1/2 cup
Cucumber (peeled, seeds removed and chopped) - 1/4 cup

Shallots (finely chopped) - 2 tbsp

Sumac - 1/2 tsp

Goji Berries - 1 tsp
Feta Cheese (cold, cubed) - 3 tbsp

Coriander leaves (finely chopped) - 2 tbsp

Sea Salt

Method:

Wash Quinoa in multiple changes of water. Cook as per instruction on the packet (I used a variety which was flavored with Mushroom and Parsley). It took me approx. 20 minutes to cook the tiny grains on the stove in plain water. Upon cooking, tiny pigtails like thing sprout out from each of them. Fluff the grains with a fork and add Sumac powder, Shallots, Chickpeas, Olives, Cucumber, Feta and give a gentle toss. Adjust salt as desired. Garnish with Goji Berries and Coriander leaves. Serve warm or as a side dish. If serving cold, chill in the fridge for 30 minutes before serving.

Note: Add very less salt if using salt-cured Olives. Salads take very less salt as compared to main meals like curries. The Salad can be served cold or warm.

Romaine Lettuce Salad with Goji Berries and Roasted Edamame in Honey-Lime Dressing

Come winters, I gravitate to comfort foods like Pizza and Noodles, soups of different kinds, hot bowl of Khichdi and often a mug of hot chocolate to bring in the evenings which are super chilly. With more time indoors, there is a greater tendency to snack on food that is easily accessible. I enjoy nibbling on roasted Soya beans also known as Edamame.

From L to R - Goji Berries, Danish Havarti Cheese and Roasted Edamame

This Salad is one of my personal favorites owing to different combination of textures and flavors. Goji Berries, one of the super foods can be sprinkled on salads, thereby making the bowl more gourmet. Its got a touch of honey and the acidity from the lemon juice which adds a fresh angle to the lettuce. A Salad is boring for me without Cheese and Beans, which I liberally add. While the husband is very fond of Arugula (also known as Rocket), I prefer Romaine lettuce for the crunch and freshness.

~ Romaine Lettuce Salad with Goji Berries and Roasted Edamame ~
Prep Time: 10 minutes
Processing Time: 5 minutes

Ingredients:
Romaine Lettuce (leaves roughly chopped) - 6 cups

Chickpeas (cooked and lightly salted) - 1 cup

Cucumber (peeled, quartered) - 1/2 cup

Goji Berries - 2 tbsp

Roasted Edamame - 2 tbsp

Carrots (chopped into bits) - 1/3 cup

Danish Havarti Cheese with Jalapenos (cold, cubed into tiny bits) - 2 tbsp

Lime-Honey Dressing -
Extra Virgin/ Light Olive Oil - 1/3 cup
Black Whole Pepper corns (crushed) - 1/2 tsp
Sea Salt
Lime juice - 1 tbsp
Orange zest - 1 tsp
Honey - 1/2 tsp
** Whisk together all ingredients to emulsify **


Method:
Rinse and peel individual salad leaves. Remove the white core and shred the leaves into bite sized pieces. Chop the carrots into tiny bits, cube the cheese block into tiny cubes, chop the cucumber into quarters or half-moon. In a large mixing bowl, mix all the ingredients except bread croutons. Allow to chill for at least 30 minutes. Whisk the dressing and keep it ready. Just before serving, add the dressing to the salad. Toss the salad well. Serve immediately.

Romaine Lettuce Salad with Olive Oil Dressing

Note: A new year deserves a fresh start. It took a while to shake and wake up the writer in me, specially when the stupor is dictated by grief, shock and sadness. First came the devastation caused by Sandy. I tried to do my bit by donating a bag of non-perishable food to the local Food Bank which has been actively collecting food and supplies for the families displaced owing to Sandy's mayhem. If anything, my soul felt happy. Just when we were about to enjoy the holidays came the sad news of two incidents - one in Newtown, US and the other in Delhi, India. Both painful and agonizing to the point where you ponder over the direction taken by humanity and wonder what is happening to the world? Those two weeks left me sad, angry and frustrated. My heart goes out to the families of the kids and the parents of the brave girl who fought a valiant fight till the end. Helping hands is better than praying lips, they say. I want to hug the kids in my family and tell them they are okay. I try to shut the door of the feminist out pour seething inside me like a pot of boiling water, but in vain. May all children enjoy the joys of a happy childhood. May all women have their little space under the sun which they should be able to enjoy freely without any fear. 

HAPPY NEW YEAR 2013, ALL!

MAY THE NEW YEAR BRING IN MUCH NEEDED PEACE AND COMPASSION IN ALL OUR LIVES. THANK YOU FOR JOINING IN THE FOODIE'S JOURNEY...!!
  

Romaine Lettuce Salad with Olive Oil Dressing

The New Year began on a positive note for me and I promised myself - this ought to be a fresh and a very promising start. A renewed approach and perseverance to see things through goals set for the new year. Last year I may not have posted a lot of recipes, but I found my work-life balance with lesser posts and plan to focus more on writing quality material this year. Food, Literature, Writing, Hand-made artsy work has always been my passion and will be for years to come.

The husband kick-started his journey for good health during Spring time last year and has lost a lot of weight. He is one disciplined person and is following a regimented approach. Our fridge is full of fresh produce, fresh fruits, healthy nuts and I am not complaining. The new entrants in my kitchen are Quinoa, Couscous, Goji Berries, Acai, Greek Yogurt and Middle Eastern spice powders comprising of Za'tar and Sumac. We rarely eat outside and meals are carefully planned at home. I truly love my Desi khana! The change is not easy for me but looking at him, I get my inspiration to have a healthy relation with my food choices.  I do not deprive myself of my favorite foods -- Chakri, Chocolate and Cheese but I certainly give a thought to what I eat and how I eat. I do enjoy my Green Tea with honey but also relish my milky Chai with Cardamom and Ginger. I am slowly moving to low carb and high protein diet. I plan to post many of his recipes this year for every one's benefit.

Coming to the recipe, most of my American friends religiously eat Salads for dinner. When I say religiously, I mean everyday. My understanding of Salad has been the plain jane combination of onion, cucumber and tomatoes inspired by Desi style Koshimbir. A dear friend literally pushed me into the Salad trap last year and I thank her from the bottom of my heart. She is a Zumba freak, loves her gym sessions and is a loving, doting mother to her daughter. She visited me for a day spend during summer and taught me various cool ways of putting together different types of Salads.

I always go with minimum 5 ingredients rule and with little practice have learned to put together a good tasty bowl of salad. On few days, a yummy bowl of salad doubles up as my lunch/dinner. As I was leisurely tossing the salad in the dressing, she stopped me abruptly, "Chill it for a while, it will taste awesome!" So we enjoyed a chilled salad as an  appetizer while her kid was busy watching Dora and Diego on TV. I dig on the Salad served at Italian joints and always wondered why my Salads taste awful. The secret is out - Chill your Salad for at least 30 minutes in the chiller of the fridge and mix the dressing just before serving. You will have a nice crispy bowl of Salad, ready to be enjoyed.

Many months from that day, I love to out together a good salad with good amount of carb and protein element. Don't deprive yourself while adding the ingredients. After all, its a complete meal. Go all out and make your favorite salad. Here's a simple one with no protein but just greens good as a meal when paired with some protein element of choice.

Few pointers which I've learned along which might be useful to any person desirous of learning how to build a good Salad bowl -

From l to r - Romaine Lettuce, Carrots, Cherry Tomatoes, Cucumber, Salt-cured Green Olives

1. Choose a Salad leaf you love, dark greens and tender ones are better - Iceberg Lettuce, Butter Lettuce, Romaine Lettuce, Baby Spinach, Dark Spring Greens, Micro Greens and Arugula (Rocket)
2. Add two other vegetables, fruits of choice - Halved Cherry Tomatoes, half moon or quartered Cucumbers, grated or shredded Carrots, shredded Radicchio, salt-cured Green and Black Olives (Whole Foods Olive Bar has good selection), pickled Cucumbers and Gherkins. Even pitted Cherries and Watermelon cubes hold well. Vegetarians can add cooked beans of choice - Chickpeas, Cannelini, Red Kidney Beans. The choices are many.
3. Add a protein component - Grilled Shrimps in Indian spices, shredded Tandoori chicken, grilled fish cubes like Salmon or Tilapia, lightly spiced and halved boiled eggs if you are an egg eating vegetarian. We also like sliced and seared spicy Chicken sausages mixed with the Salad.
4. Add cubed cold Cheese (optional) - Blue Cheese, Goat Cheese and Parmigiano are universal favorites. Danish Havarti, Monterrey Jack and Feta are my favorites.
5. Add Nuts of choice - Almonds (chopped), Pecans, Pistachios and Walnuts are our favorites.
6. Croutons for low carbs - Home made or store bought.
7. Light or Extra Virgin Olive Oil - Serves as a good base.
8. Dressing choice -  Simple Olive Oil, Ranch, Blue Cheese, Honey-Lime Vinaigrette.

~ Romaine Lettuce Salad with Olive Oil Dressing ~
Prep Time: 10 Minutes
Processing Time: 5 minutes

Ingredients:
Romaine Lettuce (leaves shredded, core removed) - 6 cups

Cherry Tomatoes (halved) - 6
Green and Black salt-cured Olives (halved) - 1/2 cup
Carrots (grated) - 1
Bread Croutons - 1/2 cup
Cucumber (peeled, half moon cut or quartered) - 1 cup

Simple Olive Oil Dressing -
Extra Virgin/ Light Olive Oil - 1/3 cup
Black Whole Pepper corns (crushed) - 1/2 tsp
Sea Salt
Lime juice - 1 tbsp
Lime zest - 1 tsp
** Whisk together all ingredients to emulsify **

Method:

Rinse and peel individual salad leaves. Remove the white core and shred the leaves into bite sized pieces. Halve the cherry tomatoes, olives, grate the carrot, chop the cucumber into quarters. In a large mixing bowl, mix all the ingredients except carrot and tomatoes. Allow to chill for at least 30 minutes. Chill the tomatoes and carrots separately. Whisk the dressing and keep it ready. Just before serving, add the dressing to the salad. Toss the salad well. Serve immediately. 

Note - The salad is very portable. Carry for work lunch in a spill proof, air tight container and store in a refrigerator if your workplace has one. If adding Olives, I skip salt totally since the Olives are salt-cured.

Spicy Cucumber Wedges (Masala Kakdi/ Masala Toushey)

With the sun shining in the horizon and piping hot summer days, I reach out to the cool foods to stay hydrated. Lucky me, I got a big loot of Kerby Cucumber from the Indian grocery. I yearn for the ones we get in India which are light green skinned. This one known as Kirby Cucumber comes very close in terms of taste, flavour and freshness. In Marathi, they are known as Kakdi and in my home its known as Masala Kakdi. In Konkani, Cucumbers are known as Toushey. The ones we get in US are palm sized, tiny and ideal for small bites. I also recall these sold on Bangalore street by cart vendors during summer season for a paltry sum of 2 rupees a Cucumber, slathered liberally with masala and lime juice.

During hot summer days, Mom chopped these beauties into wedges and serve as a salad item. Its a very simple one but I wanted to document the recipe for sheer nostalgia! The tender Cucumbers are juicy, full of water and less seeded. Spruce up with spice powders of your choice.

~ Masala Kakdi ~
Processing time: 5 minutes

Ingredients:
Kirby Cucumber - 4
Red Chilli powder - as per taste
Black Pepper powder - as per taste
Salt

Method:
Wash and peel the skin of Cucumber, you could also retain them if needed. Chop them into halved wedges. Sprinkle salt, black pepper powder and red chilli powder. Great as mid day snack and salad.

Cabbage Olive Salad

Salad's are occupying a common spot in my kitchen now. I dished out this quick one after skimming through some delightful salad's on New York Times - Dining section. They have a delicious spread of salad recipes which are from the pantry ingredients and readily available ones. I recently sampled Red Cabbage and loved it to the core. This is a simple recipe when you don't wish for a heavy 3 course meal.

Preparation time: 15 minutes

Ingredients:

Cabbage (shredded) - 3 cups

Carrots (strip sized sliced) - 1 cup

Black Olive (Non-pitted, Kalamata Greek) - 1/2 cup

Salad Vinaigrette -

Vinegar - 2 tablespoon

Olive Oil - 1 teaspoon

Red Chilli flakes - Just a dash

Lime juice - 1 teaspoon

Salt - As per taste

Mixed herbs - 1/3rd teaspoon

Method:

Mix in the olive oil, vinegar, red chilli flakes, salt and mixed herbs. The vinaigrette has to be good enough to dress the salad. Give a good whisk. Add the shredded vegetables and toss well. Slather some lime juice and serve as a pairing with some warm bread.

Tiny Gram Flour Balls in Yoghurt Sauce (Boondi Raita)

Raita is a thin, yogurt based dip cum paste which serves as an accompaniment to Pulao, Biryani and Rice preparations. They can be mixed with Boondi (Tiny crispy Gram flour balls), Vegetables which are chopped finely, seasonings of various sort with masala and spices. This dip is rich in health and goodness and provides a wholesome nutrition. Serves as a great coolant for the system as well.

Raita is something which has not featured in many a previous blogs of mine. I have firmly taken it upon me now to introduce salads and dips which are yogurt based in my menu. P adores Raita and loves the tangy, creamy after taste of Yogurt. He made this dish, I was the Sous Chef at work helping him figure out what-is-where in the kitchen. He made a great tasting Raita with subtle flavours of masala and salt.

Recipe ~ P's own creation adapted from a friend.
Serves ~ 2 individuals

Ingredients:
Low-fat Yogurt - 1 cup
Boondi - 1/2 cup
Salt - as per taste
Water - For thinning yogurt
Chat Masala - 1/2 a teaspoon
Pepper powder (optional) - Just a sprinkle

Method:
Take a mixing bowl and thin the yogurt with water. Add salt and chat masala. Beat well. Finally, when you are ready to serve, add Boondi and serve as a Yogurt blend for Biryani or Pulao.

Tip: If you add Boondi while preparing this dish or earlier, they tend to turn soggy. So best is to save it for dinner time or lunch time sake and mix and serve immediately.

Zucchini-Onion Summer Salad

Recently there is Farmers market which has opened near our place. I go there every week and its such a delight to see folks selling their wares. Some get freshly made bread, cookies and cakes. Some get their pickle barrels which has cauliflower, carrot and would you believe even mushroom pickled!

For vegetables, they have farm fresh Potatoes, Tomatoes, Bell Peppers, Jalapeno! I bought couple of fresh, firm and sturdy Zucchinis. Had the urge to eat some fresh salad today. P gifted a cute Kraft - Salad and Dip Ranch sauce. I thought its time to make some good use of this creamy delicacy.

Recipe Source: Self

Serves: 1 individual

Ingredients:

Kraft Ranch: Dressing and dip sauce - 2 tablespoon

Onion (finely chopped) - 1

Zucchini (finely chopped) - 1

Lime juice - 1 teaspoon

Salt - as per taste

Lemon rind (grated) - rind of 1 lemon

Method:

Mix all the above ingredients. Toss the salad well and serve cold or room temperature. I liked the way creamy textures meshed with the strudy zucchini and onion bits and pieces.

Cucumber Salad (Toushey Hullaal)

These days I have picked a strong fetish for salads and fresh veggies. I have the salad bug biting me hard I guess. The story behind this dish is quite interesting. When I was about to leave my home town to pursue a career in another city, my mom taught me this easy yet enticing recipe. The taste is very simple and alluring. Please try and let me know how you enjoy this dish. The name of this dish is "Toushey Hullal". Mostly prepared by South Canara Konkanis, its easy to make, quick salad with a very mild palate.

Serves: 1-2 individuals

Preparation time: 5 minutes

Ingredients:
Cucumber - 1 (finely chopped)
Asafoetida - 1/10 teaspoon or a pinch
Green chillies - 1 sliced to expose the seeded area
Salt - As per taste

Method:
Add salt, green chillies and asafoetida as per the quantity given. Mix together vigorously. If eating time is further expected to be delayed, please add all the ingredients and do not mix. This prevents the cucumber pieces from oozing excess water which takes off the taste from the salad. Serve with rice as a salad. This dish is very filling and liked by
most of the Konkanis.