However, I do miss blogging immensely so, now that I am done unpacking, have setup my tent in Dallas, and settled in my new job, I will start blogging again Thanks and my apologies to all who wrote me and missed my blog posts all this while.

Preena—Bit late, but congratulations on receiving well deserved Versatile Blog Award and Thank you so much for adding Jolly Vindaloo in your top 15 blogs as Great Indian food blog – Your Versatile Blog Award list!

http://ateaspoonofturmeric.com/2011/12/31/versatile-blogger-award/

Wish me luck at my second shot of blogging, and I am looking forward to getting back on the wagon and posting healthy and mouth-watering recipes.

Ingredients

Sauce

2 Cups Whole Cherries

1/8 Cup Balsamic Vinegar

2 Tbsp Brown Sugar

¼ Tsp Vanilla Extract

1 Tsp Extra Virgin Coconut Oil

Grilled Peaches

3 White Peaches

1 Tbsp Brown Sugar

1 Tbsp Extra Virgin Coconut Oil

Other Ingredients

Vanilla Ice Cream ( I prefer Breyer’s  all natural Vanilla Ice Cream)

Mint Leaves for garnishing

 Method

Preparing Sauce

1.  Wash and remove stems and pits from Cherries
2. Puree Cherries in a blender.   Two Cups of whole  Cherries will yield about a cup puree 
3. In a sauce pan, mix Cherry Puree, Balsamic Vinegar, Brown Sugar, and Coconut Oil and bring it to boil.
4. Simmer for 5 minutes and remove from heat.
5. Add Vanilla Extract and mix well
6. Let it cool.

Grilling Peaches

1.  Wash, dry and cut Peaches in halves.
2. Remove pits from Peaches.
3. In a small mixing bowl, mix Oil and Brown Sugar.
4. Brush peaches with mixture and grill them for about 5 minutes or until  Peaches caramelize  on surface. 

Serving

1.  Place Grilled Peach Half on a plate.
2. Scoop a small serving of Vanilla Ice Cream on the Peach.
3. Generously drizzle Cherry-Balsamic Sauce over it, Garnish with Mint leaves and Serve.

Now that I am on a track to lose weight and getting healthy, I am also starting to switch to healthy lifestyle which will help me keep the weigh off.   Lifestyle change starts with consciously making food choices that have more Nutritional Bang for Caloric Buck as said wisely by Dr. Joel Fuhrman.    It is no news, that America diet is at its worst proved by adolescence   Boold Pressure cases, Child obesity rising, higher number of adults depending  cholesterol control  and High BP meds and the list just goes on.   One choice at a time we can make tremendous difference to our well being and we can do this without sacrificing the flavor and taste. 

Therefore, when I came across the Healthy Cooking Challenge(HCC)  series by Smita of My Tasty Treats, I thought that is a great way to start making changes to healthy eating habits.  I would like to thank Smita for initiating this HCC Events and giving me the opportunity to host the event featuring Healthy Desserts.  HCC is a series of events hosted each month with focus on a course/meal with healthy cooking in mind.    

I am a sucker for Desserts and therefore I have chosen it.  This is also a tough one as we all love a sweet piece of whatever, and it is usually packed with calories and a lot of it from fats and not to mention empty calories.   However, there are many healthy options available.   So let’s put your creative minds to work in kitchen to whip up decadent desserts!  Please send dessert from any part of the world to this event!

Here’s how Healthy Cooking Challenge (HCC) works:

1. Post a recipe on your blog during the dates of July 1^st – July 31^st 2011.
2. I would appreciate if you use the above logo for your post,It helps to spread the word , though it is not mandatory.
3. You can use your old recipes however you will need to re-post them.
4. You can only post vegetarian recipes and the use of eggs are allowed.
5. No recipes which are deep fried please. 
6. Please link to the Jolly Vindaloo’s HCC Event Page (this  Page)  and Smita’s HCC Event announcement page.
7. Multiple entries are allowed.

Email me at j.vindaloo@gmail.com with the following information

1. Name
2. Blog Name
3. Name of the recipe
4. Link to your post
5. Picture of the dish

Hello … I know it’s been a while since I posted but just been busy.   As you may know, I have been following Dr’ Fuhrman’s diet and this week marks six weeks since I have been on the program. So the total weight loss equals to (drum roll….) 14 Lbs.  I did cheat here and there as I was traveling on and off but it’s an achievement.   Still following the diet and exercise plan and will post as many healthy recipes as I can.   However, everyone else in my family needs to eat normal non-diet food, so made handva/handvo, which, is a savory cake made from coarse flour of rich and a few lintels.  

Handvo had always been a popular lunch item on weekends in our household because this is one of my dad’s favorite. It has always been a tasty and filling companion on road trips during summers.    I love it because it is a one dish meal and is very flavorful.  Every time we introduced our friends to handvo they instantly fall in love with it and ask for recipe.  Speaking of which, I had once taken left over Handvo for lunch and was warming it up in microwave.  Everyone kept on asking what smells so good and long story short, about 5 people ended up trying it, and I had to buy my lunch that dayJ.  Following week I made a tray of it just to take it to work.   A slice of Handvo is spectacularly savory and sesame seeds sprinkled on the top crust add a nutty crunchiness to this soft and savory cake.

Ingredients for Batter

2 Cups Handva Flour (Can be bought from any Indian Grocery Store but do not confused this with instant Handvo mix)

2 Cups Shredded Dudhi/Loki (Bottle Gourd)

2/3 Cup Fenugreek Leaves (Frozen or Fresh)

1 Medium Onion Shredded

½ Cup Yogurt

1/8 Cup Shredded Gud

2 Green Chilies and 1 ½ Piece Ginger (Crushed to Paste)

2 Tbsp Oil (I used Light Olive Oil but Corn, Vegetable, or Canola Oil is fine)

1 Tsp Turmeric

½ Tsp Red Chili Powder

¼ Tsp of Soda Bi-Carb or Baking Soda

1 Tbsp Flax Seed meal (optional)

2 Tsp Salt (I used Sea Salt so adjust accordingly.  If you are using regular salt, start with 1 ½ Tsp and adjust as necessary)  

For Tempering

3 TBsp Oil

½ Tsp Mustard Seeds

½ Tsp Cumin Seeds

2-3 Whole Red Chilies

Pinch of Asafetida

1 ½ Tsp Sesame Seeds

Tips: 

1.  You do want batter to be slightly salty because when baked it will adjust.
2. Over all, all flavors should come through in the batter (Sweetness, Sourness, Spiciness, and Saltiness).   Otherwise after baking, it will not taste well seasoned.
3. Other veggies that work well are Spinach, cabbage, Zucchini, and Corn-Onion.
4. For Brunch, Bake Handvo in muffin trays, which also works well for traveling. 
5. Use mini muffin tray for appetizer Handva Bites.

Method

1.  In a mixing bowl mix all ingredients for batter EXCEPT Soda Bi-Carb or Baking Soda and mix well.
2. Add Water as necessary to make pasty batter (medium consistency).
3. Let it sit for at least an hour.   I let it sit over night.
4. At this point you may have to add more water as it gets soaked.
5. Do a taste test and adjust if necessary.
6. Add Soda Bi-Carb or Baking Soda and mix well.
7. Spray/oil/ butter and flout a baking tray and set it aside.  I used Pyrex 8×8, however you can also use 9×11 in which case the thickness of Handva will be less.   I actually prefer that because you get nice balance of crust and soft core.  
8. Pre heat over at 450 F.
9. Heat oil for tempering.
10. Once hot, add Mustard seeds, Cumin Seeds, Asafetida, Sesame Seeds and Whole Red Chilies let all the seed pop.
11. Pour it over batter and mix well.
12. Pour Batter into the baking tray and sprinkle sesame seeds generously on top.
13. Place in oven on middle rack and lit is bake of 40 -50 minutes.  Keep a close eye on it half an hour in to the cooking time as all ovens are different.  If you are using 9×11 tray, the cooking time will be little less.
14. Bake until edges are reddish brown and top is pinkish red.
15. Do a fork/toothpick test to check if it is done. 
16. If it is baked, set oven temp to Broil and bake for another 5 minutes to form a nice crust on top.  Watch it closely so you don’t burn it.
17. Take the tray our and let it sit for 10-20 minutes before digging in.

Handva is a one dish meal and tastes delicious by itself, but can be served with Green Chutney, Tamarind Chutney, Pickle, or Chundo.   Also makes great tea time snack!

Here is another recipe that you can enjoy without feeling guilty and sacrificing the taste… 

Salad

Assemble garden salad with your favorite greens, Cucumber, Cherry Tomatoes, Walnuts, and chopped dried Apricot, Orange Slices or diced Apple.

Dressing

Ingredients

3 Dried Apricots

2 – 3 Tbsp Fresh Orange Juice ( you can use carton’s OJ but taste will differ)

3 Cashews

1Tsp Red Wine Vinegar

¼ Tsp Ginger Juice (fine shred Ginger Root, squeeze shredded Ginger, and collect Juice)

2-3 Leaves Fresh Basil Thinly Sliced

Salt to Taste

Pinch of Red Pepper Flakes (Optional)

Method

1. Soak Apricot and Cashews in warm water for 15 minutes and drain.
2. In a blender (I used Bullet), blend Apricots, Orange Juice, Cashews, Red Wine Vinegar, Ginger Juice, Salt and Red Pepper Flakes together to a smooth paste.  Use water or Orange Juice to adjust the consistency as desired.
3. Add Basil and Pulse the blender.  Do not over process Basil; you want it to be visible in small pieces.

Pour Dressing over the salad and indulge.

This is for one (maybe 2) serving(s).

Eating healthy is easy if you have flavorful and variety of recipes.   I normally start with what ingredients I like and rest just follows. This recipe, crunchy Chickpeas Salad with Sesame and Garlic Dressing, is perfect for summer lunch and would be wonderful for side dish for summer picnics or barbeques. 

 Ingredients

For Salad

1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.

2/3 Cup Diced Cucumber

2/3 Cup Diced Tomatoes

½ Cup Diced Celery

½ Cup Bell Pepper (you can use red, orange or yellow)

2/3 Cup Chopped Water Cress

¼ Cup Chopped Fennel Bulb

1 -2 Tbsp Raw Sunflower Seeds

Dressing

3 Tbsp Tahini

3 Cloves Garlic (minced or pressed)

1 Tbsp Lemon Juice

1 Tsp Red Wine Vinegar

¼ Tsp Black Pepper

Salt to Taste

Method

*Dice all salad veggies approximately same size as chickpeas.

1.  I a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
2. Toss everything together.
3. In another mixing bowl all ingredients for dressing and whisk everything together.  This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water.  You don’t want to make it too runny.   You can also use raw Sesame Oil to liquefy the dressing instead of water.
4. Pour dressing over the salad and again toss everything together until dressing is well distributed.
5. Now not that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.

Grab a spoon and enjoy :)    Great for lunch or as a side dish.

Who doesn’t like Guacamole? Mexican Dip, made with few fresh ingredients is so tasty and contains essential Omega Fatty acids…. but yes you do have to watch out for those tortilla chips. 

Ingredients

2 Ripened Avocados

3 Cloves of Garlic Finely Chopped or Crushed (Can also use Garlic Press)

2 Tsp Lemon or Lime Juice

2 Tbsp Finely Chopped Onion (Preferably Red Onion)

2 Tbsp Finely Chopped Coriander Leaves.

½ Tomato (Optional—I did not add it)

1 Tbsp Finely Chopped jalapeño or to Taste (Optional)

Method

1.  Remove pits from Avocados and scope out flesh of Avocado flesh with a spoon.
2. In a mixing bowl, mash Avocados with a fork.
3. Add Garlic, Onion, Lemon Juice, Coriander Leaves, Tomatoes, and Jalapeno to mixing bowl.
4. Mix everything together and do a taste test and adjust if necessary.

 Tortilla Chips and Guacamole is a match made in heaven, but can use it as a spread for wraps and sandwiches or use it as dip for fresh veggies.

This one is you Raji…

I have been following Dr Fuhrman’s diet for a few weeks now and have been enjoying healthy eating.   Today for dinner I made White Beans Hummus lettuce wraps and they were delicious.  I love hummus and can have it every day of the week but this is a great variation for a change. I love the addition of fresh herbs in this recipe.  This recipe is straight out of Dr Fuhrman’s recipe list with slight modifications.  Original recipe also calls for a Tsp of Dijon Mustard and does not include garlic. Also since I am watching my calories especially from fat I did not add olive oil to my portion.

Ingredients

1 Can 15 oz White Beans

1 Tbsp Tahini (Sesame Paste)

2 Cloves Garlic

1 Tsp Lemon Juice (or to taste)

1 Tsp Red Wine Vinegar

1 Tbsp Water

Salt to Taste

1 Tbsp Finely Chopped Basil

1 Tsp Finely Chopped Thyme

1 Tbsp Extra Virgin Olive Oil

Pinch or two Red Pepper Flakes  

Method

1. Drain and rinse White Beans.  
2. In a food processer, grind Beans, Tahini, Garlic, Lemon Juice, Red Wine Vinegar, Salt and Water to paste.
3. Add Basil and Thyme and pulse a few times. Do not over process.  You want herbs to be visible. 
4. Transfer it to a serving bowl and drizzle some Olive Oil on top and sprinkle Red Pepper Flakes.

Can be served as dip for veggies/pita bread or use it as spread for sandwich or wraps.  I made lettuce wraps with this hummus, some fresh veggies and a blend of wild rice.   To my surprise, they were extremely scrumptious and of course healthy!

So… I have been on my weight loss mission for over a week now and the results so far:  4 down, many more to go.    Of course I have been exercising and eating healthy.     Feeling muscles that I did not know exist and salads & smoothies are my best friends these days. The keys to sticking to healthy eathing are varity and creativity.  Don’t want to get bord eating same things and need to jazz dises with fresh herbs and spice.  Having said that,  I stood in front of my fridge full of colorful veggies and fruits wondering what I will have for dinner.   Looked at a carton of cherry tomatoes and wheels started turning and an idea of Roasted Tomato Soup was conceived.   I checked the crispers and found veggies that I could throw in.   What better way to warm up on this cold, rainy, and windy day than a bowl of Roasted Tomato and  Vegetable Soup?   Healthy, Satisfying, and Delicious!

Ingredients

25 Cherry Tomatoes (you can substitute about 4-5 Plum Tomatoes)

1 Medium Onion

4-6 Cloves Garlic1 Tbsp Extra Virgin Olive Oil   

3 Cups of Vegetable Stock

1/3 Cup Finely Chopped Zucchini (roughly half a zucchini)

1/3 Cup Finely Chopped Celery (about 2 stalks)

¼ Cup Finely Chopped Carrots

1 Cup Chopped Kale

½ Avocados

½ Cup Black Beans

5 Leaves of Fresh Basil Thinly Sliced

½ Tsp Black Pepper

Salt to Taste

Method

1.  Preheat Over  on 400 F
2. Line baking tray with a piece of foil
3. Wash, dry and place tomatoes on baking tray
4. Rough Chop Onion and add to baking tray
5. Add Cloves of Garlic to baking tray with skin on
6. Roast Tomatoes, Onion, and Garlic for about 20 -25 minutes.
7. Change temperature Setting to Broil and roast for 5 more minutes or until tomatoes and Onion Caramelize.  Watch closely to avoid burning.
8. Chop all the vegetable.
9. Once Tomatoes, Onion and Garlic are roasted,   let them cool and carefully peel Garlic skin off.
10. Transfer it to a cooking pot with all the liquid that is released.
11. Add, Vegetable Stock, quarter of an Avocado, and ¼ Cup Black Beans to the pot.
12. With a hand blender, blend everything together until smooth.
13. Turn the flame and bring it to boil. 
14. Add Carrots, Celery and remaining Black Beans.
15. Simmer for 20 minutes or until veggies are tender.
16. Add Zucchini, Avocado, Basil and Kale and simmer for five more minutes.

I am trying to avoid fat calories so i did not but you can top it with cheese (Cheddar or Parmigiano Reggiano ) and Serve it with your choice of bread. 

A fresh bag of peas is calling my name as I open the fridge.    Whenever is see fresh peas in grocery store I always get it.  Matar Bangan (Peas and eggplant) subzi Guajarati style is a family favorite (which I will save for a later post).  But to break away from same old, I decided to make Aloo Matar (Potatoes and Peas)North Indian style.   Aloo Matar is fairly simple, quick and child friendly recipe.   So here is how Curried Potatoes and Peas are made.

Ingredients

2 Cups Fresh or Frozen Peas

2 Large Potatoes

2 Roma Tomatoes

1 Medium Onion

½ inch Piece Ginger

2-3 Cloves of Garlic

1 Tsp Cumin Seeds

1 Tsp Turmeric

1 Tsp Red Chili Powder

2 Tsp Coriander Powder

¼ Tsp Garam Masala

¼ Tsp Aamchur Powder (dried Mango Powder)

¼ Cup Milk

1 Tsp Kasuri Methi (Dried Fenugreek Leaves)

2 Tbsp Oil

Salt to Taste

Pinch of Asafetida

Method

1.  Peel, wash, and dice potatoes in to Medium pieces.
2. Crush Ginger and Garlic to make a coarse paste
3. In a pan/Kadhai heat oil until cumin seeds splutters.  You can test by adding few to oil.
4. Once oil is hot enough, add Cumin Seeds and Asafetida.
5. Add Onion and cook for a few minutes.
6. Add Tomatoes and cook for a few minutes.
7. Add Turmeric, Red Chili Powder, Garam Masala, Coriander Powder, Aamchur Powder and Salt.
8. Cook Tomatoes and Onion until Tomatoes break down and mixture is pasty.
9. Add Peas and Potatoes and 2 -2/12 Cup Water.
10. Bring it to boil then cover and cook on medium flame until everything is cooked.
11. Take Kasuri Methi in your palm and crumble it with your fingers to make it finer.
12. Add Milk and Kasuri Methi.
13. Simmer for 5 minutes on medium flame. 
14. Garnish with Fresh Coriander leaves.

Serve hot with your choice of flat bread (Roti, Paratha, Naan or Puri) and also pairs well with hot seaming rice.