Veg. Frankie

Cooking Friday night dinner is one among the toughest dilemma I face. I want variety food that can be cooked quickly without putting much efforts. Also it should be filling and now the latest criteria is, it needs to be healthy as well. After going through half an hour brainstorming session, I came up with this idea and was happy that I could use all little leftover veggies and tofu. 

I am sure regular plain flour tortilla would taste better but that would not fit my 'healthy' criteria :) I used jalapeno sauce and taco sauce to bring moisture, but I believe, you can play with these ingredients. Salsa, sour cream or even conventional coriander chutney should equally taste fine. 

Anyway, this is perfect example of tasty yet healthy and easy dish! 

Makes 4 Frankie 

Preparation Time: 15 Minute 

Cooking Time: 30 Minute 

Ingredients 

4 whole grain tortilla 

2 medium potatoes, boiled and finely diced 

1 cup spinach, chopped 

1/4 cup sweet corn 

1/8 cup green peas 

1/4 cup shredded carrot 

1/4 cup shredded cabbage 

1/4 cup onion, thinly sliced 

1/4 cup green pepper, thinly sliced 

1/2 cup extra firm tofu 

1/4 cup cheddar cheese 

1/4 tsp tandoori chicken masala 

1/4 tsp lemon juice 

1/4 tsp cumin seeds 

1/4 tsp sesame seeds 

Chaat Masala, per taste 

Salt and pepper 

Oil/oil spray 

To prepare frankie:

4 tsp Jalapeno sauce 

2 tsp taco sauce 

ketchup 

Procedure 

1. Heat 1 tsp oil in a pan, add cumin seeds and sesame seeds 

2. Add spinach, corn and peas 

3. When corn and peas become tender, add diced potatoes 

4. Add salt, lemon juice, chaat masala and mix well, turn off the heat 

5. Now in a spearate pan/griddle, roast tofu slice with little spray. Sprinkle salt, pepper and tandoori chicken masala on both sides 

6. Cook until it turns light brown, cut into small pieces and keep it aside 

7. Warm tortilla on griddle with little oil spray on both the sides 

8. Spread jalapeno sauce and potato mixture; add raw veggies, grilled tofu and cheese; sprinkle salt and pepper and top it with taco sauce 

9. Roll the frankie and cook it on griddle for couple of minute 

10. Serve hot with ketchup 

My Vegetables/Herbs Garden

I consider myself lucky to be raised in a family where blooming of flower or vegetable is considered an occasion. I have fond memories from childhood seeing my parents always talking about how to mend and care our garden. We have always had flowers in front and side of the house and different kinds of vegetables in back as long as I can remember. Mom would always offer flowers to God every morning from our garden. We had luxury to have home grown vegetables almost all winter.

So when I got married and came to US, I have always wanted to continue this tradition. Unfortunately, I did not have an apartment so far with outdoor space. Hence when we moved to this new place last winter, I was eagerly waiting for summer. (Though my parents are quite pro, I myself had never done any job.) I shared this idea of having few plants with my husband. He did not sound as enthu as I was but he left everything up to me.Finally one fine evening I went to Home Depot, picked few vegetables which I will be using frequently. I was quite disappointed to find that all of them require direct sunlight at least 6 hours a day since direction of my balcony does not support it. I read tutorials online and watched videos and yes, kept my fingers crossed.

It has been couple of months now and all of them are fully grown. This year I have only 4 of them but next year I intend to have more, thinking to add parsley, jalapeno and oregano. And yes, I am indeed happy and satisfied.

Sweet Cherry Tomato

Sweet Green Pepper

Basil (I use fresh ones during summer and dried leaves during winter, I use it in pasta/pizza sauce and salads)

Mint (This has been my favorite. It hardly requires any care and I use it almost everyday in Raita, Chutney, Tea and Salads)

Punjabi Curry Masala

Till now I never knew that Punjabi curry requires so many different spices. I was given this recipe with about 25 ingredients listed to make this masala. This can be made in advance in bulk and preserved for couple of months. If this is ready, you hardly need any other spices and making restaurant like Punjabi curry is a job of minutes. I did not have all the spices to make this masala (And they are not available here too) and some of the spices were available in limited quantity. Still I thought to give it a shot and my first experiment with this masala (Mutter Paneer) was a big hit for weekend dinner.

Yields about ¾ cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

20 pc cashew nuts

1 tbsp મગત્સરીના બી

1 tsp poppy seeds

15 pc almonds

1.5 tsp black pepper

15 pc cloves

1” cinnamon stick

2 tsp fennel seeds

8-10 strands of saffron

1 tsp coriander seeds

5 pc cardamom

2 tsp cumin seeds

2-3 pc bay leaves
1-2 pc whole red chilies
2 pc big cardamom/એલચા
8-10 pc nagkesar/નાગ કેસર
1 tsp jaavitri/જાવન્ત્રી
3-4 pc star anise/Badalfool/બાન્ધીયા
1 tsp black cumin seeds/શાહી જીરુ
1 tbsp dagadfool/દગળફૂલ


Procedure

1. Mix above all spices and grind into a fine powder

2. Refrigerate in air tight container

Punjabi Curry Masala - Simple version

I make this masala and use it for all North Indian curries.

Makes 2 tbsp

Preparation Time: Nil

Cooking Time: 5 Minute

Ingredients

3-4 of cinnamon sticks (1”)

10 pc clove

15 pc whole black pepper

2 pc dried red chili

2 tsp cumin seeds

1 tsp whole coriander seeds

Procedure

1. Mix all ingredients and dry roast them for 5-7 minute

2. Once cool down, grind into a powder

3. This can be preserved at room temperature for 6 months or so

Tea Masala

Though I don’t drink tea at all, sometimes have to make for Kunal and once in a while for guests too. I thought as I do not drink, probably I cannot make either. But I have been told that tea turns out very good, especially with fresh mint and ginger. So far I used tea masala sent by mom in parcel every year but this time I just forgot to ask her. Before buying from Indian grocery store, I preferred to ask mom first about recipe and luckily, I had all ingredients available.

Though I do not drink tea, I love this masala in milk, particularly on a rainy day.

Yields about 1/4 cup
preparation Time: 10 Minute
Cooking Time: NIL

Ingredients
5 tsp સૂન્ઠ(dried ginger)
3 tsp pepper powder – about 30 pieces whole pepper corns
1 tsp cinnamon powder – 1 big stick
1 tsp clove powder – about 15 pieces
1 tsp ગન્ઠોડા powder

Procedure
Mix and grate all ingredients into fine powder. 
Store in a tight container

We do not use this masala on regular basis and just a pinch is required, so it lasts about couple of months for us.