Our Panchamrutham- Introduction

Our Dear Ladies created their Panchamrutam; consisting of Rice {or} Pasta, Capsicum, Red Kidney Beans, Spinach and Pineapple.

Vegetable Sizzler - Valli Nischala

Ingredients:
For Dumplings/Cutlets:
1 potato- boiled and mashed
1 bunch spinach- cut and blanched
1 cup green peas- boiled
some flour/bread crumbs to dust...

For Sauce:
2 tbsp olive oil
4 garlic cloves- diced
1 onion-finely cut
2 tbsp worcestershire sauce
1tbsp tabasco sauce
1 tbsp tomato sauce
1 tbsp barbecue sauce (optional)

For Platter:
1 cup pineapple - cut into bite sized pieces
1 carrot- cut into julienne
5 babycorn
1 cup green peas
1 capsicum-cut into chunks
1 red bell pepper- cut into chunks
some cabbage-shredded
1 tomato-finely chopped
1 cup red kidney beans-soaked before hand

Method:
For Dumplings/Cutlets

• Take a bowl and add boiled potatoes, blanched spinach and green peas, add salt and pepper, according to taste and mix them thoroughly. Make them into small balls, roll them in bread crumbs or flour and deep fry them.
• Since I like to make the dish a healthy one, I opted to make the mixture into cutlets and shallow fried them, thus consuming lesser oil. Make the cutlets and keep them aside.

For Sauce:

• Take a sauce pan and heat two tbsp olive oil, add the garlic, onions and saute them. When onions are done, add the tomato sauce, tabascco sauce and Worcestershire sauce, mix and simmer for two mins...

For the Platter:

• Take the pineapple cubes and saute them in a saucepan with some oil, till slightly brown. Season with pinch of salt and pepper.
• Take all the veggies and blanch them for three mins.....but they should still have crunch in them...take 1 tbsp olive oil in a pan and saute them for three mins, add 1 pinch of salt and pepper, boil the red beans. 
• Add 1 tsp of oil to the pan and saute half onion, and one tomato finely chopped, add the boiled beans and simmer for a while.....add a pinch of salt and pepper.

Assembling the sizzler platter:

• Take a aluminium tray or oven tray or sizzler platter. If you have one and heat it on the stove for 10 mins...I couldn't procure a sizzler platter so I used my oven tray. 
• Once the tray is very hot pour hot oil or a spoon of butter, it starts to sizzle, now put a cup of rice in the center of the tray, put a layer of red beans, put all the seasoned veggies on the rice covering it completely, then the cutlets and pour the hot sauce quickly. 
• Serve the sizzling platter immediately

Nutrition Information: This serves two persons, and it make a wholesome dish with the goodness of veggies and great taste. Its sizzling hot contents makes it a yummy option to try this monsoon. The dish also keeps you feeling full for a long time, making it a weight watcher's delight.

Mexican Platter - Kavya Naimish

Pineapple is used in making Salsa, Red Kidney Beans are mashed and spinach is sauteed and used in Quesadilla, Rice is used to make Mexican Lemon Rice(similar to which we get in Chipotle), Capsicum is used in fajitas.

Ingredients
For Lemon Rice:
Rice: 1/2 cup
Salt: To Taste
Lemon Juice: 1sp
Cilantro: 1 spoon (finely chopped)

For Pineapple Salsa:
Pineapple Chunks: 1 cup
Finely chopped onion: 2 sp
Chopped Tomato: Just use the skin: 3spoons
Finely chopped jalapeno: To Taste
Cilantro: 1/2 sp
Salt: A pinch
Pepper: A pinch

For Fajitas:
Sliced Onions
Sliced Capsicum
Sliced Mushrooms
Salt: To Taste
Fajita Seasoning Mix: To Taste

For Quesadilla:
Tortilla: 2 no
Mashed red kidney beans: 3/4 cup
Salt: To Taste
Pepper: To Taste
Sautee Spinach: 3 spoon
Cheese: 1/2 cup

Procedure:
Lemon Rice: In a boiling pan, add nearly three cups of water, bring it to boil, add salt to taste, when the water starts boiling add the rice, cover and cook till the rice is done. Drain the excess water and add the lemon juice and chopped cilantro, mix well and the rice is done.

Fajitas: In a frying pan drizzle some oil, after the oil becomes hot add the chopped onions, capsicum, mushrooms, mix well and fry for 1-2 min, now sprinkle some salt, mix well and once the veggies are 3/4 donesprinkle the fajitas seasoning to taste, mix well. Fajitas are ready.

Pineapple Salsa: In a bowl add all the ingredients listed under salsa, mix throughly and now the salsa is done.

Quesadilla: Heat a tawa, place a tortilla on pan, heat it on both sides for a minute, now add the mashed red kidney beans, sauteed spinach on half of the tortilla, and top it up with cheese, fold it in half and press it hard, place a kitchen towel on the folded tortilla and put some pressure, it helps the quesadilla to seal well and trun crisp on both sides. Cut in half and serve.

Assembling the Platter: In a plate, place a bowl of rice, fajitas, sour cream, guacamole, mashed red kidney beans, grilled quesadilla. Of course no mexican meal is complete with a condiment of salsa and chips. Pineapple salsa with corn chips are too good.

Burrito Pockets - Navya Perla

This recipe has three steps Stuffing for Burritos, Stuffing in Burritos and Chipotle Rice.

Stuffing:
Ingredients:
Butter - 1/4 stick
Green peppers(thin slices lengthwise)- 1 cup
Onions(lengthwise)- 1/2 cup
Red Beans(used tin)- 1/2 cup mashed
Fajita Seasoning- 1/2 spoon
Black pepper- to your taste
Rice- Chipotle rice(recipe below)
Spinach washed and chopped- 1 cup
Salt- to your taste

Method: Keep a pan, throw in butter after it melts add onions, green peppers and stir fry them. Now add spinach and fry for 2 minutes. Add salt, fajita seasoning and black pepper and mix well. Add the mashed red kidney beans and chipotle rice to it. Mix well and keep aside.

Chipotle Rice:
Ingredients:
Rice (I used Jasmine)- 1 cup
Water- 4 cups
Salt
Finely chopped cilantro
Lime

Method:Keep a vessel and boil four cups of water. Wash the rice and pour in the vessel with boil water. Keep a lid once when the rice is boiled. Strain excess water as you do for pasta and leave for few minutes aside. Now add chopped cilantro, salt and lime to rice and mix well(don't mash it give a gentle mix).

Burrito:
Ingredients:
Wheat Flour-  2 cups
Salt
Water for dough

Method: Mix dough as you would for chapathi. Make into small balls and roll them as chapathi. Fill in the stuffing. Lock the edge like you do for calzone with fork. Keep a tavva once it is hot, fry the burrito pockets on both side until brown spots appear on burrito as chapathi.

Burrito pockets are ready to serve with salsa, guacamole, and sour cream and chipotle rice

Now Pineapple Salsa:
Ingredients:
Canned pineapple chunks: 1
Tomato: 1/2 chopped
Onion: 1/2 chopped
Green chilli: 2 finely chopped
Lime: to taste
Cilantro: 3 spoons finely chopped

Procedure: Mix all the above ingredients in bowl except pineapple. Give a good mix finally add pineapple chunks and give a mix once. Your pineapple salsa is ready to eat with tortilla chips.

Pineapple Shrimp Peppers with Spinach-Bean Rice - Padmalatha Reddy

I made this recipe with all the 5 ingredients given by the organizers. This is a seafood entree which consists of Shrimp. Vegetarians can totally minus the shrimp part and still enjoy this wonderful hot, peppery sweet & sour combo. goes well with pasta or noodles or simply plain rice. I made spinach beans rice to go with it. The beans are soaked overnight and cooked on a low flame to get that soft consistency. Below is the picture of ingredients I used to make this entree.

This is me while cooking pineapple shrimp peppers, My Dh was taking this photo and LO was so annoyed that we both were not attending, so I had to make my LO sit on the countertop. He took care not to take any of our facial snaps. LO in the picture is not intention, we were unable to control at that time so had to do that!!

For Pineapple Shrimp Peppers
Ingredients
2 cups Pineapple, medium chopped
1 1/2 c red and yellow pepper, roughly chopped
2 big cloves of garlic, finely chopped
20-22 large shrimps(optional for vegetarians)
4 tsp sugar
1 tsp crushed red pepper flakes
1 tsp paprika powder
1 tsp garam masala powder
freshly ground black pepper
salt as per taste
1/2 cup water
2 tsp olive oil
Non stick pan for cooking

• First heat oil in a nonstick pan, add garlic when oil is little warm. Saute garlic till it changes color. 
• To this add pineapple pieces and mix well, add salt and saute on medium high flame for a minute. Then add sugar and 1/2 cup water, cover with a lid and let it cook for 5 more minutes.
• Now add the crushed red pepper flakes, paprika powder and garam masala powder and cook until all the water evaporates
• Time to add the shrimps and red pepper and yellow pepper, you can use any colored pepper(capsicum) like green or orange too! Mix all the ingredients well and add freshly powdered black pepper and check for salt.
• This dish is ready in no time, Serve it with your favorite rice item.

For Spinach Beans Rice

1/2 cup red kidney beans

1 cup Cooked rice

1 cup of Spinach

1 tsp Lemon Juice

Salt as per taste

• Soak the kidney beans overnight. I used light red kidney beans. Next day morning rinse the beans and put in a big pot pan along with at least 4 cups of water, little salt.
• Cook it till the beans become very very tender say for almost cooking over 40 mins you will get that texture. Here I am not pressure cooking the beans as it will loose its shape and texture.
• Once they are fork tender, add the cooked rice and let it again cook for another 10 mins. Add water if needed.
• Lastly add the chopped spinach and a teaspoon of lemon juice to it. Mix well and turn off the heat. Close the lid, this cooks spinach further in the steam
• Serve along side with the pineapple shrimp peppers.

This combinations gives us an awesome entree!!Like I said earlier if you minus the shrimp this will be a great vegetarian entree too! So why not give it a try this weekend?

I would like to thank TIA; that made me think out of way and create such an amazing, yummy recipe!!

Cheesy Veggie balls With Rotini Pasta In Alfredo Sauce - Sravanthi

Ingredients:
For the Veggie Balls:
Red Kidney Beans- 3tbsp (I used the canned beans)
Green Bell Peppers- 5 tbsp(finely chopped)
Spinace- 1/4 bunch- (finely chopped)
Pineapple- 2 tbsp(finely chopped)
Jalapeno Peppers or Green Chillies- As required for ur spice(finely chopped)
Bread Crumbs- 4 tbsp
Parmesean Cheese- 3 tbsp(shredded cheese)
Garlic Salt for the taste(optional)
(or)
Normal Salt- as required
Freshly grounded pepper- as required if needed
Oil- as required for frying

For Pasta:
Rotini Pasta- 2 cups
Broccoli florettes- 5
Mushroom slices- 5
Alfredo sauce - 1/4 cup
Parmesean cheese- 3 tbsp
Butter-1 tbsp
Salt- as required
Pepper- as required if needed

Note: You can use any Pasta or Spagetti with other choices of sauce and Cheese too

Preparation:
1.Fill a large sauce pan with 3/4 water and add the pasta once the water is heated. It usually takes 9-11 minutes to cook the pasta. If u wish u can also add salt.

2. In the mean time, while your pasta is cooking. Take a bowl, mash the red kidney beans, then add the finely chopped spinach, bell peppers, pineapple, jalapeno peppers or green chillies, garlic salt, bread crumbs and the cheese. Mix them well, and roll the mixture into 2inch size balls and fry them in the oil on medium low, until they are golden brown.

3. Check the pasta now, if it is ready, drain it and keep it a side.

4. In the same pan add the butter, saute the broccolli  floretts and mushroom slices, then add the pasta and alfredo sauce and mixt it well. Now add the veggie balls on the top and sprinkle parmasean cheese or any cheese of your choice and serve hot.

Capspipi Rice - Swathi Taduvoyi

Ingredients:
5oz Spinach
1 Capsicum(Big one)
1 Can of pineapple chunks
1 Can of red kidney beans
1 Glass of basmati rice
1 Onion
Pinch of Garam Masala powder
1 tsp of chicken curry masala
1 tsp of ginger garlic paste
Red chilli powder as per taste
Whole Garam Masala (Cardomom, Cloves, Black cardomom, Cinnamon, Javitri, Star Anise seed etc)
Salt as per taste
Oil

Method: First I boiled spinach till it became soft. Then I pureed it in a blender. Added the pureed spinach in the rice with right amount of liquid needed. Added whole garam masala to the rice and a tsp of salt. Cooked the rice in an electric cooker. Meanwhile in a pan, I added 5 tsp of oil, added chopped onions. When onions became soft, I added ginger garlic paste and sauted if for a while. Meanwhile I rinsed pineapple chunks and beans in water a sI didn't want it to be too sweet. Then added pineapple chunks to the pan and sauteed for 5-6 mins adding salt so that sweetness reduces. Then I added chopped capsicum and cooked it till capsicum became soft. Then added red kidney beans along with garam masala, chilli powder and chicken curry masala. Sauteed it for 2-3 minutes. Then finally I added the cooked rice to the pan and mixed all for another two minutes. That's it my experimental capspipi is ready:). I served the rice with onion raita.

Thai Pineapple Fried Rice - Sushma Pinjala

Ingredients:
Pineapple pieces- 1 cup
Jasmine Rice- 2 cups
Shallots 2 chopped lengthwise
Capsicum pieces - 1/4 cup
Toasted Cashews- 1/2 cup
Raisins- 1/4 cup
Curry Powder- 3 sp
Soy Sauce- 1/4 cup
Salt- To Taste
Green Onions chopped 1/4 cup to garnish
Garlic cloves-3
Oil- 4sp
Red Kidney Beans- 1 cup
Spinach chopped- 1/4cup
Honey- 2 sp
Lime/Vinegar- 1 sp

Method:

• Soak Kidney beans over night.
• I used Jasmine rice for this fried rice
• Cook rice ans store in fridge a day before making this fried rice
• Now chop, capsicum and shallots and keep aside.
• Cut pineapple also to bite size pieces.
• Toast the cashew in one spoon of oil
• Also take 2 cloves of garlic and chop them
• Heat non stick pan and add 4 spoons of oil
• Now add chopped garlic, capsicum and shallots which are cut lenghtwise
• Stir for 2 minutes and add curry powder and soy sauce
• Mix well and add cooked rice
• Stir well and add toasted cashew, raisins and pineapple
• Mix well and add salt if needed, as soy sauce is salty. You may not need more salt to add in the fried rice.
• Garnish with chopped green onions.

For Salad:

• Pressure cook the red kidney bean which is soaked overnight.
• Drain water and add chopped spinach leaves
• In separate bowl add vinegar/lime juice and honey mix well and add to beans and spinach mixture.
• Serve the pineapple fried rice hot with beans and spinach salad.

Note: You can even add carrots and peas to this recipe.

North Indian Healthy Meals - Vineela Mallangi

Rice: 1 cup rice, 1 cup quinoa- daniki 4 cups water add chesi udakabettali

Rajma Curry: Oil vedi chesi talimpu petti, onion vesi avi erraga vachaka, ginger garlic paste vesi, bell pepper, salt, karam, pasupu, garam masala, daniyala podi vesi, danilo rajma vesi, kkonchem water posi, avi udikaka kothimeera vesi garnish chesukovali.

Pakodi: senaga pindi lo biyyam pindi, baking powder, salt, karam, vamu, watr vesi bajjela pindila kalupu kovali. spinach, bell pepper ni veetilo munchi kaguthunna oil lo fry chesi spinach, bell pepper pakodi chesukovali.

Dessert: pineapple ni mukkaluga cut chesi dessert kinda thinali