Taco Spiced Cheesy Potatoes

Taco Spiced Potatoes

5-6 Red Potatoes ( Yukon Gold or Russet Potatoes can be also used)

2 Tbsp. Olive Oil
4 Tbsp. Taco/Fajita Seasoning (I used McCormick brand seasonings)
1/2 Cup Cheese ( Taco Blend or Fiesta or Cheddar)

• Boil the potatoes and remove the skin
• Cut the potatoes into small cubes
• In a pan heat the oil
• Add Seasoning followed by the Potatoes
• Mix well and remove from the heat
• Transfer the potatoes into a greasy baking pan and sprinkle with cheese
• Bake in the oven at 350 F until it is golden brown

(*To cut the cooking process sometimes I just mix potatoes with oil and the seasoning instead of stovetop cooking)

Warm Black Bean Salsa

"Necessity is the mother of invention:" is true in this case. This weekend I ran out of vegetables and had no idea what to cook. Grabbed whatever I had and came out with this idea. It turned out great. Used as a stuffing along with Taco Spiced cheesy potatoes for my lazy Saturday Tacos!

1 Can Black Bean
1/2 Cup Frozen Corn
1/2 Cup Chopped Onion
1 Tomato Cut into Pieces
1 Tbsp Chopped Garlic
2-3 Pickled Jalapeno Slices (Finely Chopped)
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
Salt and Pepper
Cilantro

• Drain and rinse the bean
• Heat the Oil in a pan
• Add Garlic and saute for 30 seconds
• Add Onion and cook for 2-3 minutes
• Add Corn and Jalapeno
• Add Tomato followed by Beans
• Season with Salt and Pepper
• Cook for about 3-4 minutes
• Add Lemon Juice and Cilantro

Gujarati Dal (Lentil Soup - Sweet)

I remember whenever my mom used to fry this Dal, the aroma used to drag me to the kitchen.


Tuar Dal


1/2 cup Tuar Dal (Yellow Lentils/Split peas)
4 Cup Water
3 Tb Sp. Sugar
Salt per taste
1 Tsp Finely Chopped ginger Root
1 Tsp Finely Chopped Green Chili
1/4 Cup Tomato
2 Tbsp Lemon/Lime Juice
1 Tsp Turmeric Powder
1 Tsp  Cumin/Coriander Powder
4-5 Curry Leaves(Optional)

2 Tbsp Oil
1 Tsp. Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Methi Seeds (Fenugreek Seeds)
2-3 Cloves (Optional)
1 Dry Red Chili (Optional)
2 Bay Leaves (Optional)

1/2 Tsp Garam Masala
Cilantro For Garnishing

• Cook the Dal in the water until it is soft (I use 3-4 whistles in the pressure cooker)
• Blend the Dal and add more water if you prefer thin Dal.
• Add Salt, Sugar, Turmeric, Chopped Ginger-Pepper, Coriander-Cumin Powder, Tomatoes
• Boil for 5 minutes
• On the other stove in a small pan heat the oil
• Add Mustard and Cumin seeds, let the seeds crackle.
• Add Cloves, Dry Red Chili, Bay Leaves and Fenugreek Seeds.
• Turn off the hit and add the oil into boiling Dal.
• After 5 minutes turn off the heat. Add Lemon Juice and Garam Masala
• Mix well and Garnish with Cilantro. Enjoy while it is warm

Acorn Squash (Indian style sabji)

Masala Acorn Squash

1 Medium Acorn Squash
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Chili Powder (Paprika)
1 Tsp Cumin - Coriander Powder
1/2 Cup Water
2 Tb Sp Salt

• Cut the Acorn Squash into small pieces (I did not remove the skin, you can remove the skin if you prefer that way)
• Heat the oil and add Mustard and Cumin seeds
• Add Squash
• Mix well and let it cook in oil for a minute
• Add all spices and mix well
• add water and cover the pan
• cook until it is done

Mix Vegetable Khichdi (Girnari Khichdi or Ram Khichdi)

This is the comfort food I love to eat any time. It is quick and very healthy. It goes well with Kadhi or Yogurt/Buttermilk. I love it with yogurt and papad.

1/2 cup rice
1/2 cup split mung beans ( You can also use any split beans i.e. Split Gram, I also add lentils you find at Walmart)
1 Green Pepper (Any hot pepper will work)
Ginger
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika

1 Tbsp Turmeric
2 Cups chopped vegetables -   (Generally  I use half Onion, 1 Potato, 1/2 cup Peas, 1 small Eggplant, 1 Tomato, 1/2 cup Cauliflower or Broccoli  florets, 1 or 2 Carrots. You can use any vegetables you have )
salt
water

Garnishing:
2 Green Onions
Cilantro

• Heat Oil and Add Mustard/Cumin seeds, let it crackle.
• Add chopped onions followed by all other vegetables
• Add all the spices
• Mix it well, add 2 cups of water
• Wash Rice and Dals and mix into vegetables
• Let it cook until everything is cooked perfectly
• Garnish with finely chopped green onion and cilantro
• You can also top it with little bit ghee or butter.

Pulav

Pulav

Takes about 20 minutes
1 Cup Rice (Basmati or Long Grain Rice)
1 Tb Sp. Butter
2-3 Whole Cloves
3-4 Black Pepper
2 Medium Size Carrots
1/2 Cup Green Peas (Frozen or Fresh)
1 Tsp Cumin Seeds
5-6 Curry Leaves (Optional)
1/2 Inch Ginger Piece
1 Small Green Pepper (Finely Chopped)
Salt
Chopped Cilantro for Garnishing
2 Tbsp Lemon Juice

• Wash the rice and soak in warm water for 10 minutes
• Finely chop the Carrots, Ginger and  Green Pepper
• In a fry pan heat the butter and add Cumin seeds, Cloves, Black Pepper and Curry Leaves, wait for 20-30 seconds until the cloves pop up.
• Add Chopped Carrots and the Peas, mix well and let it cook for 2 minutes
• Add Ginger, Green Pepper and Salt (You can also add a Table Spoon of coriander powder to add flavour)
• Remove water from rice and add into the pan
• Mix well and add water
• Cover the pan and let it cook until the rice is cooked ( Rice should not be sticky, so add required amount of water only.)
• add Lemon Juice and garnish with cilantro