"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

Ingredients:
1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
Salt
2 cups hot water

 Method:
 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

Ingredients:
2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper
salt

Method:
1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Ingredients:

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
Salt
oil
 Cilantro for garnish

 Method:
1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri