Tuesday, 19 September 2017

699.Beans and Veggie Pot Pies


MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:16

   Last Sunday I met up with my best friend to catch up on events, thoughts, basically everything. She had gone on a cruise to Norway and I had loads to tell her about my dad's stay in Montreal and our visit to Niagara Falls.

   She runs a kindergarten and though I retired from teaching nearly 10 years ago, we still have a passionate common topic and that it young kids. New academic year so there are bound to be kids who will cry their lungs out before they settle in. Usually every new term with new kids and she says that it doesn't take a toll on her when kids cry as eventually they all settle in pretty soon. However, this time she was feeling sad and helpless. I asked her why now after so many years of experience and she lamented that these little toddlers who are barely 2 years old just don't want to listen. They are so used to having their way.

   So obviously we went into the whole present scenario where both parents are working, grandparents or the family members are not around to help and thus kids are left to the ayahs and house helps. When parents come all tired, they feel guilty for leaving their kids at home with ayahs and house helps and therefore give in to all their whims and fancies and tantrums.This surely cannot be the right way to bring up kids by bending to their demands and rules. Isn't it time that young parents learn to accept that life means they go to work to provide a comfortable life for their kids so they shouldn't be feeling guilty at all? After all its no longer a choice you make, with inflation and cost of living getting out of hand world over, that one parent can afford to stay home to be with the kids. 

   Indiscipline, disrespect for older people and people in general, irritation are fast catching onto these young kids. Parents need to stop and think for a while "is this what we are teaching our kids?" Is it right?" Parenting does not mean being nice to your kids all the time. It means bringing up your kid to be a good citizen of the world.

   This topic is an endless debatable one. Lets get down to today's recipe. I had come across so many mini pot pies in Instagram and Pinterest that I wanted to make them at home. Most were meat based so I decided to make my own veggie version. So bearing in mind the protein part of the dish, I added ingredients for the filling accordingly. Here I've included soya flour in the shortcrust pastry as I'm not sure whether I'll be doing a soya dish. Remember I said I'll try and make a dish with all the plant based proteins. I'm not a fan soya granules or chunks so for now the flour will have to do. If I change my mind then that will be a bonus recipe ;) Yes I have a spot for 2 where the recipes are still not ready. So never know what may appear on the blog for this protein rich theme. In the meantime enjoy these pot pies.

Protein sources in this recipe are chickpeas, red kidney beans, corn, peas, French beans, mushrooms, cheese, soya flour, milk


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 









BEANS AND VEGGIE POT PIES
Makes 6

For the filling:
1 cup diced mushrooms
¾ cup boiled chickpeas
¾ cup boiled red kidney beans
¼ cup steamed or boiled peas
¼ cup boiled sweet corn
¼ cup boiled or steamed diced carrot
¼ cup boiled or steamed chopped French beans
1 medium onion finely chopped
1 tsp garlic paste
1 tsp dried mixed herbs
1 tbsp olive oil

For the sauce:
1 tbsp olive oil or butter
1 tbsp wheat or plain flour
1 cup milk
½ cup grated cheddar cheese
½ tsp salt
½ tsp coarse pepper powder
½ tsp chilli flakes

For the crust:
1 cup plain flour
2 tbsp soya flour
3 tbsp cold butter cut into tiny cubes
2-3 tbsp cold water
a generous pinch of salt
1 tbsp milk or egg wash

Preparation of the dough:
  1. Mix plain flour, soya flour and salt together in a bowl.
  2. Add the cold butter cubes and gently begin to rub the butter into the flour using your finger tips only.
  3. The mixture should resemble like bread crumbs.
  4. Add cold water and bring the flour together to form a rough dough.
  5. Wrap it in a cling film and put it in the fridge till required.
Preparation of the sauce:
  1. Heat oil in a pan over low heat.
  2. Add the flour and stir fry it till you can smell the aroma of cooked flour and the mixture is a bit liquid.
  3. Take the pan off the heat. Add milk while you stir the mixture continuously.
  4. Return the pan to the heat and stir continuously till the sauce becomes thick like custard.
  5. Add cheese,salt, pepper and chili flakes and stir well.
Preparation of the filling:
  1. Heat oil in a pan over medium heat.
  2. Add onion and stir fry till it is soft. Add garlic and mix.
  3. Add mushrooms and cook for 1-2 minutes.
  4. Add the vegetables and beans along with the herbs.
  5. Mix well. IF YOU HAVE NOT USED SALT TO BOIL THE VEGETABLES AND BEANS THEN ADD SALT according to your taste.
  6. Add the sauce and mix well.
Final preparation:
  1. Preheat the oven to 180°C.
  2. Spoon the filling into 6 ramekin pots or any other ovenproof containers.
  3. Roll the crust and cut it into circles with a cookie cutter. The diameter should be of the same size as the mouth of the container or slightly bigger.
  4. Cover the filling with the crust.
  5. Prick it with a fork in a few places.
  6. Brush the crust dough with milk or egg wash.
  7. Bake the pies for 30-35 minutes or till the crust is baked and golden in colour.
Tips:
  • I made these pies for the first time. I would definitely make the crust a bit bigger than the pot so it does not touch the filling. 
  • Or I would probably bake the crust separately, more like baking cookies and then place it on the top of the pots.
  • Add vegetables of your choice.
  • Adding soya flour was just a way to add more protein to the whole dish. You can omit it if you don't have any.
  • Use puff pastry instead of shortcrust pastry.
My Protein Rich Dishes so far:

Day 1 - Mixed Dal Paddu
Day 2 - Fruit and Nut Yogurt Parfait
Day 3 - Moong and Spinach Muthia
Day 4 - Paneer and Naan Bites
Day 5 - Veggie Shepherd's Pie
Day 6 - Nectarine and French Bean Quinoa Salad
Day 7 - Tofu Wraps
Day 8 - Sai Bhaji
Day 9 - Veg Protein Burrito Bowl
Day 10 - Palak Pakodi Chaat
Day 11 - Phyllo Cheesecake Cups
Day 12 - Garlicky Broccoli Quinoa
Day 13 - Quinoa Lapsi
Day 14 - Caprese Stuffed Portobello
Day 15 - Lentil and Carrot Kebabs

Check out what other Mega Blogging Marathoners have made for Day 16:






Sending this recipe to the following event:

BMLogo


Monday, 18 September 2017

698. Lentil and Carrot Kebabs

Foodiemonday/bloghop & MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:15


   While writing this post, I was feeling a bit uncomfortable presenting 2 events together. And then I thought why not as my recipe takes care of both. 
So let me talk about both the events. 

   The FoodieMonday/Bloghop is a close knit group of 15 who take turns to decide on a weekly theme. We prepare the dish accordingly and our posts go live every Monday. We also post it on our Facebook page tagging all the members.Simple and straight forward. The initiator of this group is Waagmi who blogs at Cooking is Funn.  This week Alka who blogs at Culinary Xpress chose lentils as our #110 theme

   It was apt that if I'm preparing a lentil dish then it should be shared on the mega Blogging Marathon as the theme is Protein Rich Dishes. 

   Blogging Marathon started by Srivalli who blogs at Spicing Your Life is where a group of bloggers get together every month and for at least 2 weeks blog recipes on different themes for 3 consecutive days. She runs the Mega Blogging Marathon twice a year where the participants blog recipes on the chosen theme for the whole month i.e. from Monday to Saturday with Sundays being the rest days. So basically 26 recipes have to be posted for the theme, one each day.

   I recently joined the Blogging Marathon and thoroughly enjoy the varied themes. I'm taking part in the Mega Marathon for the first time. I just plunged into the deep end of the pool not knowing what's ahead. Planning, researching and more planning is what I've learnt from this event.

   Its from both these groups that I've made some good friends, got to know other bloggers and all are a friendly and helpful bunch. There is no question that both groups are unique. 

   Coming to today's recipe, I decided to make lentil and carrot kebabs. Masoor or lentils is a great substitute for meat in any dish. Lentils are a good source of protein and high in fiber. They are easy to prepare, have a nutty earthy taste, rich in magnesium and a good source of iron too. Kebabs which originate from the Middle Eastern Cuisine are basically cooked, grilled meat dishes. As the popularity of this spread to the other Asian countries and some European countries, varieties of kebabs too grew, adapting to the needs of the individual places, tastes and ingredients available. Kebabs can be on skewers, either as meat pieces or ground meat or seafood. Along with that vegetables and fruits were added. There are other variety of kebabs that are not on skewers but are shaped round or oval and grilled, baked or fried. 

   In India, kebabs became popular during the Mughal Era and some were developed to serve to the vegetarian population where the meat was replaced by lentils, paneer and starchy vegetables. 

   I got the idea of making lentil and carrot kebabs from here. You know how usually kebabs are served with sliced onions, tomatoes and other veggies, some eat it some leave it. I decided to serve a nice minty chili salsa on top of the kebab.That way everyone had the kebab and the salad too. A great dish to serve as a starter or a snack. Serve with chutneys, flavored yogurt of your choice.  I made a nice coriander, chili, mint yogurt dip.

Protein sources in this recipe are lentils, chickpea flour

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source







LENTIL AND CARROT KEBABS
Makes 20 - depending on the size

1 cup cooked lentils (whole masoor)
2 cups peeled and diced carrots or 3 big ones
½ cup diced onion
6-8 cloves of garlic, peeled and sliced
¼ cup chopped fresh coriander
¼ cup chopped mint
½ - ¾ cup bread crumbs or coarsely ground oats
¼ cup chickpea flour (besan), dry roast it on a tawa, skillet or a pan
1-1¼tsp salt
1 tsp fennel powder
¼ tsp turmeric powder
¼ tsp cardamom powder
¼ tsp mace powder
¼ tsp cinnamon powder
¼ tsp clove powder
1 tsp coriander powder
½ tsp pepper powder
½ tsp cumin powder
½ -1 tsp red chilli powder
1 tsp ginger paste
1-2 tsp chilli paste or use 2-3 finely chopped chillis
2 tbsp lemon juice
1tbsp oil

salsa:

2 tomatoes
1medium onion
10-12 mint leaves
¼ tsp salt
¼ tsp red chilli powder

Extra oil for greasing and for shallow frying



  1. I soaked ½ a cup of lentils for 30 minutes and then cooked them till done. Be careful that they don't get overcooked.
  2. Drain out the water from the lentils. Spread the lentils on a kitchen towel so that all the water gets absorbed.
  3. Steam diced carrots till done.
  4. Heat oil in a pan and fry the onion and garlic till the onions begin to brown.
  5. Take the pan off the heat. Add ginger and chili paste. Mix well.
  6. Process the cooked lentils, carrots and onion mixture into a coarse mixture using a food processor.
  7. Take out the mixture into a bowl.
  8. Add rest of the ingredients. 
  9. Mix it well.
  10. Grease a plate or tray with some oil.
  11. Take a tablespoonful of the mixture and roll it into a round flattish shape.
  12. Repeat step 11 till the mixture gets over.
  13. Heat some oil in a skillet, frying pan or tawa over medium heat.
  14. Cook the kebabs on both sides till its golden brown.
  15. Serve it hot with some salsa and chutney or yogurt dip as a snack.
Tips:
  • Adjust spices according to your taste.
  • Dry roast the chickpea flour till you get a pleasant smell of the flour. Make sure to dry roast it over low flame.
  • I'd used brown bread crumbs. 

Check out what other Mega Blogging Marathoners have made for Day 15:








Sending this recipe to the following events:


Tuesday, 19 September 2017

699.Beans and Veggie Pot Pies


MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:16

   Last Sunday I met up with my best friend to catch up on events, thoughts, basically everything. She had gone on a cruise to Norway and I had loads to tell her about my dad's stay in Montreal and our visit to Niagara Falls.

   She runs a kindergarten and though I retired from teaching nearly 10 years ago, we still have a passionate common topic and that it young kids. New academic year so there are bound to be kids who will cry their lungs out before they settle in. Usually every new term with new kids and she says that it doesn't take a toll on her when kids cry as eventually they all settle in pretty soon. However, this time she was feeling sad and helpless. I asked her why now after so many years of experience and she lamented that these little toddlers who are barely 2 years old just don't want to listen. They are so used to having their way.

   So obviously we went into the whole present scenario where both parents are working, grandparents or the family members are not around to help and thus kids are left to the ayahs and house helps. When parents come all tired, they feel guilty for leaving their kids at home with ayahs and house helps and therefore give in to all their whims and fancies and tantrums.This surely cannot be the right way to bring up kids by bending to their demands and rules. Isn't it time that young parents learn to accept that life means they go to work to provide a comfortable life for their kids so they shouldn't be feeling guilty at all? After all its no longer a choice you make, with inflation and cost of living getting out of hand world over, that one parent can afford to stay home to be with the kids. 

   Indiscipline, disrespect for older people and people in general, irritation are fast catching onto these young kids. Parents need to stop and think for a while "is this what we are teaching our kids?" Is it right?" Parenting does not mean being nice to your kids all the time. It means bringing up your kid to be a good citizen of the world.

   This topic is an endless debatable one. Lets get down to today's recipe. I had come across so many mini pot pies in Instagram and Pinterest that I wanted to make them at home. Most were meat based so I decided to make my own veggie version. So bearing in mind the protein part of the dish, I added ingredients for the filling accordingly. Here I've included soya flour in the shortcrust pastry as I'm not sure whether I'll be doing a soya dish. Remember I said I'll try and make a dish with all the plant based proteins. I'm not a fan soya granules or chunks so for now the flour will have to do. If I change my mind then that will be a bonus recipe ;) Yes I have a spot for 2 where the recipes are still not ready. So never know what may appear on the blog for this protein rich theme. In the meantime enjoy these pot pies.

Protein sources in this recipe are chickpeas, red kidney beans, corn, peas, French beans, mushrooms, cheese, soya flour, milk


By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source. 









BEANS AND VEGGIE POT PIES
Makes 6

For the filling:
1 cup diced mushrooms
¾ cup boiled chickpeas
¾ cup boiled red kidney beans
¼ cup steamed or boiled peas
¼ cup boiled sweet corn
¼ cup boiled or steamed diced carrot
¼ cup boiled or steamed chopped French beans
1 medium onion finely chopped
1 tsp garlic paste
1 tsp dried mixed herbs
1 tbsp olive oil

For the sauce:
1 tbsp olive oil or butter
1 tbsp wheat or plain flour
1 cup milk
½ cup grated cheddar cheese
½ tsp salt
½ tsp coarse pepper powder
½ tsp chilli flakes

For the crust:
1 cup plain flour
2 tbsp soya flour
3 tbsp cold butter cut into tiny cubes
2-3 tbsp cold water
a generous pinch of salt
1 tbsp milk or egg wash

Preparation of the dough:
  1. Mix plain flour, soya flour and salt together in a bowl.
  2. Add the cold butter cubes and gently begin to rub the butter into the flour using your finger tips only.
  3. The mixture should resemble like bread crumbs.
  4. Add cold water and bring the flour together to form a rough dough.
  5. Wrap it in a cling film and put it in the fridge till required.
Preparation of the sauce:
  1. Heat oil in a pan over low heat.
  2. Add the flour and stir fry it till you can smell the aroma of cooked flour and the mixture is a bit liquid.
  3. Take the pan off the heat. Add milk while you stir the mixture continuously.
  4. Return the pan to the heat and stir continuously till the sauce becomes thick like custard.
  5. Add cheese,salt, pepper and chili flakes and stir well.
Preparation of the filling:
  1. Heat oil in a pan over medium heat.
  2. Add onion and stir fry till it is soft. Add garlic and mix.
  3. Add mushrooms and cook for 1-2 minutes.
  4. Add the vegetables and beans along with the herbs.
  5. Mix well. IF YOU HAVE NOT USED SALT TO BOIL THE VEGETABLES AND BEANS THEN ADD SALT according to your taste.
  6. Add the sauce and mix well.
Final preparation:
  1. Preheat the oven to 180°C.
  2. Spoon the filling into 6 ramekin pots or any other ovenproof containers.
  3. Roll the crust and cut it into circles with a cookie cutter. The diameter should be of the same size as the mouth of the container or slightly bigger.
  4. Cover the filling with the crust.
  5. Prick it with a fork in a few places.
  6. Brush the crust dough with milk or egg wash.
  7. Bake the pies for 30-35 minutes or till the crust is baked and golden in colour.
Tips:
  • I made these pies for the first time. I would definitely make the crust a bit bigger than the pot so it does not touch the filling. 
  • Or I would probably bake the crust separately, more like baking cookies and then place it on the top of the pots.
  • Add vegetables of your choice.
  • Adding soya flour was just a way to add more protein to the whole dish. You can omit it if you don't have any.
  • Use puff pastry instead of shortcrust pastry.
My Protein Rich Dishes so far:

Day 1 - Mixed Dal Paddu
Day 2 - Fruit and Nut Yogurt Parfait
Day 3 - Moong and Spinach Muthia
Day 4 - Paneer and Naan Bites
Day 5 - Veggie Shepherd's Pie
Day 6 - Nectarine and French Bean Quinoa Salad
Day 7 - Tofu Wraps
Day 8 - Sai Bhaji
Day 9 - Veg Protein Burrito Bowl
Day 10 - Palak Pakodi Chaat
Day 11 - Phyllo Cheesecake Cups
Day 12 - Garlicky Broccoli Quinoa
Day 13 - Quinoa Lapsi
Day 14 - Caprese Stuffed Portobello
Day 15 - Lentil and Carrot Kebabs

Check out what other Mega Blogging Marathoners have made for Day 16:






Sending this recipe to the following event:

BMLogo


Pin It

Monday, 18 September 2017

698. Lentil and Carrot Kebabs

Foodiemonday/bloghop & MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES/LENTILS

DAY:15


   While writing this post, I was feeling a bit uncomfortable presenting 2 events together. And then I thought why not as my recipe takes care of both. 
So let me talk about both the events. 

   The FoodieMonday/Bloghop is a close knit group of 15 who take turns to decide on a weekly theme. We prepare the dish accordingly and our posts go live every Monday. We also post it on our Facebook page tagging all the members.Simple and straight forward. The initiator of this group is Waagmi who blogs at Cooking is Funn.  This week Alka who blogs at Culinary Xpress chose lentils as our #110 theme

   It was apt that if I'm preparing a lentil dish then it should be shared on the mega Blogging Marathon as the theme is Protein Rich Dishes. 

   Blogging Marathon started by Srivalli who blogs at Spicing Your Life is where a group of bloggers get together every month and for at least 2 weeks blog recipes on different themes for 3 consecutive days. She runs the Mega Blogging Marathon twice a year where the participants blog recipes on the chosen theme for the whole month i.e. from Monday to Saturday with Sundays being the rest days. So basically 26 recipes have to be posted for the theme, one each day.

   I recently joined the Blogging Marathon and thoroughly enjoy the varied themes. I'm taking part in the Mega Marathon for the first time. I just plunged into the deep end of the pool not knowing what's ahead. Planning, researching and more planning is what I've learnt from this event.

   Its from both these groups that I've made some good friends, got to know other bloggers and all are a friendly and helpful bunch. There is no question that both groups are unique. 

   Coming to today's recipe, I decided to make lentil and carrot kebabs. Masoor or lentils is a great substitute for meat in any dish. Lentils are a good source of protein and high in fiber. They are easy to prepare, have a nutty earthy taste, rich in magnesium and a good source of iron too. Kebabs which originate from the Middle Eastern Cuisine are basically cooked, grilled meat dishes. As the popularity of this spread to the other Asian countries and some European countries, varieties of kebabs too grew, adapting to the needs of the individual places, tastes and ingredients available. Kebabs can be on skewers, either as meat pieces or ground meat or seafood. Along with that vegetables and fruits were added. There are other variety of kebabs that are not on skewers but are shaped round or oval and grilled, baked or fried. 

   In India, kebabs became popular during the Mughal Era and some were developed to serve to the vegetarian population where the meat was replaced by lentils, paneer and starchy vegetables. 

   I got the idea of making lentil and carrot kebabs from here. You know how usually kebabs are served with sliced onions, tomatoes and other veggies, some eat it some leave it. I decided to serve a nice minty chili salsa on top of the kebab.That way everyone had the kebab and the salad too. A great dish to serve as a starter or a snack. Serve with chutneys, flavored yogurt of your choice.  I made a nice coriander, chili, mint yogurt dip.

Protein sources in this recipe are lentils, chickpea flour

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I'm just trying to include non meat non fish dishes from which you can get your protein source







LENTIL AND CARROT KEBABS
Makes 20 - depending on the size

1 cup cooked lentils (whole masoor)
2 cups peeled and diced carrots or 3 big ones
½ cup diced onion
6-8 cloves of garlic, peeled and sliced
¼ cup chopped fresh coriander
¼ cup chopped mint
½ - ¾ cup bread crumbs or coarsely ground oats
¼ cup chickpea flour (besan), dry roast it on a tawa, skillet or a pan
1-1¼tsp salt
1 tsp fennel powder
¼ tsp turmeric powder
¼ tsp cardamom powder
¼ tsp mace powder
¼ tsp cinnamon powder
¼ tsp clove powder
1 tsp coriander powder
½ tsp pepper powder
½ tsp cumin powder
½ -1 tsp red chilli powder
1 tsp ginger paste
1-2 tsp chilli paste or use 2-3 finely chopped chillis
2 tbsp lemon juice
1tbsp oil

salsa:

2 tomatoes
1medium onion
10-12 mint leaves
¼ tsp salt
¼ tsp red chilli powder

Extra oil for greasing and for shallow frying



  1. I soaked ½ a cup of lentils for 30 minutes and then cooked them till done. Be careful that they don't get overcooked.
  2. Drain out the water from the lentils. Spread the lentils on a kitchen towel so that all the water gets absorbed.
  3. Steam diced carrots till done.
  4. Heat oil in a pan and fry the onion and garlic till the onions begin to brown.
  5. Take the pan off the heat. Add ginger and chili paste. Mix well.
  6. Process the cooked lentils, carrots and onion mixture into a coarse mixture using a food processor.
  7. Take out the mixture into a bowl.
  8. Add rest of the ingredients. 
  9. Mix it well.
  10. Grease a plate or tray with some oil.
  11. Take a tablespoonful of the mixture and roll it into a round flattish shape.
  12. Repeat step 11 till the mixture gets over.
  13. Heat some oil in a skillet, frying pan or tawa over medium heat.
  14. Cook the kebabs on both sides till its golden brown.
  15. Serve it hot with some salsa and chutney or yogurt dip as a snack.
Tips:
  • Adjust spices according to your taste.
  • Dry roast the chickpea flour till you get a pleasant smell of the flour. Make sure to dry roast it over low flame.
  • I'd used brown bread crumbs. 

Check out what other Mega Blogging Marathoners have made for Day 15:








Sending this recipe to the following events:


Pin It