Cook Without Book

Yield:  Makes 4 servings                      Ingredients 1/4 cup   chopped scallions 1/4 cup   mango chutney (such as Major Grey) 1 1/2 tablespoons   vegetable oil 1 tablespoon   cider vinegar 1/2 teaspoon   salt 1/8 teaspoon   freshly ground black pepper 3 1/2 cups   (3/4-inch) cubed peeled sweet potato (about 1 1/2 pounds potatoes) 1/4 pound   green beans, trimmed and halved (about 1 cup) 2 tablespoons   chopped fresh cilantro Preparation Whisk together the first 6 ingredients (through pepper). Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 13 minutes or until just tender; drain. Cook the beans in boiling salted water 4 minutes until crisp-tender. Drain and rinse beneath cold running water. Combine potatoes, beans, and cilantro in a medium bowl. Add the chutney dressing; toss to coat. Nutritional In...

                   Prep Time:  30 minutes Cook Time:  30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups curry) Ingredients 8 ounces   green beans, trimmed 2  medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices 3 tablespoons   green curry paste (available in the Asian aisle at most supermarkets) 2  (13.5-oz) cans light coconut milk 3/4 cup   low-sodium chicken broth* 1 tablespoon   Asian fish sauce* (also available at most supermarkets) 2 tablespoons   brown sugar (preferably dark) 1  large sweet potato (about 1 lb), cut into 1-inch pieces 2 pounds   skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes) 1  medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices Preparation 1. Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch g...

Prep: 8 minutes; Cook: 11 minutes; Total time: 15 minutes. While the potatoes and beans are cooking, make the vinaigrette. Yield:  Makes 4 servings Serving size: 1 1/4 cups               Ingredients 1 pound   fingerling potatoes, halved lengthwise 1/2 pound   thin string beans, trimmed and halved crosswise 2 teaspoons   Dijon mustard 2 1/2 tablespoons   cider vinegar 1 tablespoon   olive oil 1/4 teaspoon   salt 1/4 teaspoon   pepper 2 tablespoons   chopped fresh dill, divided 3/4 pound   medium shrimp, cooked, peeled, and deveined (about 17) 3 tablespoons   pecan halves, toasted Preparation 1. Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain. 2. While potatoes cook, combine Dijon, vinegar, o...

Mexican Wraps Tangy mixture of baked beans wrapped in tortillas served with salsa, sour cream and cheese. Cooking Time:  5-10 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Whole wheat flour (atta) tortillas 8 • Salsa 1/2 cup • Baked beans,tinned 1 cup • Iceberg lettuce ,shredded a few leaves • Carrots,grated 2 medium • Cheese,grated 2 cups • Hung yogurt 4 tablespoons • Red chillies,crushed 2 teaspoon Method Take one tortilla and heat it on a griddle on both the sides. Place the warmed tortilla on a flat surface. Put some salsa over it and spread evenly. Spread a portion of baked beans over the salsa and top it up with shredded lettuce, grated carrots, grated cheese, hung yogurt. Sprinkle crushed red chillies over and roll the tortilla firmly. Fold a paper napkin around it and serve immediately. Repeat the process for the remaining wraps.

Vegetarian Chipotle Nachos                               These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill  tacos  and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products. Ingredients   Cooking spray 1 cup   chopped green bell pepper (about 1 medium)   1 cup   chopped onion (about 1 medium)   1  (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) 1  (7-ounce) can chipotle chiles in adobo sauce 1  (15-ounce) can pinto beans, rinsed and drained 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1/4 cup   chopped fresh cilantro   8 cups   baked corn tortilla chips (6 ounces) 2 cups   shredded romaine lettuce 1 cup   diced...

                                 Ingredients Cake: Baking spray with flour 2 3/4 cups   all-purpose flour 1 1/2 teaspoons   baking powder 1 teaspoon   kosher salt 1/3 cup   unsweetened cocoa powder 10 tablespoon   unsalted butter (at room temperature) 2 cups   granulated sugar 3  large eggs 3/4 cup   fat-free sour cream (at room temperature) 3/4 cup   strong freshly brewed coffee Sugared coffee beans: 3 tablespoons   superfine sugar 1 tablespoon   honey 12  whole coffee beans Glaze: 1 cup   powdered sugar, sifted 2 tablespoons   espresso powder combined with 3 tablespoons boiling water 1 tablespoon   coffee-flavored liqueur (such as Kahlúa), optional Preparation 1. Heat oven to 350° with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside. 2. To make cake: Combine ...

Baked Bean Enchiladas Some delicious enchiladas baked with mozzarella. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Baked beans 3/4 cups • Corn tortillas 6 • Olive oil 1 tablespoon • Cooked rice 1 cup • Fresh coriander leaves,chopped 2 tablespoons • Green capsicum,chopped 1 medium • Mozzarella cheese as required Tomato sauce • Olive oil 1 tablespoon • Onion ,sliced 1 medium • Garlic,chopped 6 cloves • Tomatoes,pureed 3 medium • Red chilli flakes 1 teaspoon • Mixed herbs 1 teaspoon • Sugar 1 teaspoon Method Preheat oven to 180°C. Heat the tortillas lightly in a non stick pan. Heat 1 tbsp oil in another non stick pan. Add onion and saute for 1 minute. Add garlic and saute till soft. Add fresh tomato puree and mix well and continue to saute. Add red chilli flakes, mixed dried herbs, salt and sugar and mix...

Potato Balls  with  Beans Curry Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder. Soaking time:  Overnight Preparation Time:  25 mins Cooking Time:  35 mins Makes 6 servings Ingredients For The Beans Curry 1/4 cup  rangoon na  vaal (field beans/ butter beans) 1/2 cup   rajma (kidney beans) 3 1/2 cups  roughly  chopped tomatoes 1 tbsp   ghee 1/2 cup  finely  chopped onions 2   green chillies  ,  slit green chillies 1 tsp   chilli powder 2 tsp   sugar salt  to taste For The Potato Balls 1 cup  boiled , peeled and  mashed potatoes 1 ...

Bean Sprouts Fried Rice Relish this chinese delicacy, while also getting a health boost from the sprouts. To keep the rice grains separate, spread the cooked rice on a tray and allow it to cool. Then, rub a little oil on the cooked rice and keep aside till you require it. Preparation Time:  15 mins Cooking Time:  7 mins Makes 4 servings Ingredients 3/4 cup   bean sprouts  (readily available in the market) 2 cups   cooked brown rice , refer handy tip 2 tsp   oil 1/2 cup  finely  chopped spring onions whites 1 tbsp  finely  chopped celery 1/2 cup  thinly  sliced capsicum 1/2 cup  thinly  sliced carrot 1/2 cup   french beans  , cut into 1” strips and parboiled salt  to taste 1 tsp   vinegar 1 tsp   soy sauce For Serving 1 tbsp  finely  chopped spring onion greens Method Heat the oil in a broad non-stick pan, add the spring onion whites and celery ...

Bean and Cheese Burgers It is good to have a stock of baked beans in the refrigerator because they go well with most sandwiches and burgers, not to forget baked potatoes too. Bean and cheese burgers are simple and easy to make as they do not require a patty. You can fix yourself one anytime you feel hungry. Preparation Time:  10 mins Makes 4 servings Ingredients 4   bread buns 4   lettuce  leaves 1  small can (225 gms)  baked beans 4   cheese slices 1/2 tsp   dry red chilli flakes (paprika) Method Tips You can also use a can of Cream Style Corn instead of the baked beans.

No, its not Chinese but close :) Its Indo-Chinese and every Indian out there is utterly, shamelessly biased about this. Trust me :). We will argue to the point of going red in the face that this is what Chinese food is all about - err, well at least I did something similar in the beginning of my culinary journey beyond Indian boundaries. And this rice is where it all begins. The protein additions, that I specify in the recipe below, are practically unknown back in India (except the meal maker and that's not added in this rice). But given that I do, to add some nutrition to this rice, I thought I will mention it for the health loving foodies who also enjoy eating all kinds of food. They are optional of course.  Typically, this recipe does not really deserve such a long post, but its the simplest things that at times take so much more detail :) Having leftover rice is essential for this (Indians always have it - we love our rice) and the texture is impor...