The lad is a foodie- much to my happiness! He tastes the food and gives an instant ‘thumbs up’ to well made dishes. Some of my trials are met with an honest ‘I didn’t like this much’ feedback along with a suggestion to ‘repair’ the dish. On some Friday nights ‘Would you like to have Pizza for dinner?’ is answered by ‘Do we have fresh Basil and Mozzarella?’ On one occasion when I asked him what he would like to have for dinner (please note: this question gets asked only on weekends) , he picked up one of my cookbooks (the one mentioned below) and wrote down, on a piece of paper -A starter ,soup, a main course and a dessert he wanted me to make for his dinner!
Most of the days it’s a pleasure to feed this child who happily eats his veggies and fruits without any fuss. On the flip side, he needs a lot of variety. He is the ‘forever hungry monster’ specially when I am home. The veggies get grilled, marinated, wrapped, sandwiched or they get topped on whole wheat ‘pizza’ to make them more interesting than the regular Roti-Sabji.
The Veg Fajita (recipe below) is adapted from a book called ‘330 vegetarian recipes for health’. This book which I picked up from the local Crossword store has been one of my ‘super finds’. All the recipes are vegetarian (no-meat, no-fish). The first section in the book includes a whole food guide for fruits and vegetables to grains and from dairy foods to herbs and spices. This vegetarian ‘mini encyclopedia’ includes essential facts about key health benefits as well as information on buying, storing and preparing whole food. The photographs are absolutely drool-worthy. The book showcases hundreds of step by step recipes from around the world. Most of the recipes are not only healthy but are also easy to follow.The book occupies is always kept handy on my book shelf since more than often I find myself referring to it for ideas to keep the foodie lad satiated. The Light meals and side dishes section in the book are our favourites. I would recommend this fascinating book to anyone interested in finding out more about whole food.
For these colorful Veg Fajitas, Mushrooms and coloured Peppers (capsicums) are marinated in a little chilli powder/olive oil ,lightly sautéed and wrapped in flour Tortillas. Fresh Mushrooms and coloured capsicums are usually found in our crisper since they are a hit whichever way they get served. I used our regular whole wheat Rotis (Phulkas) to substitute the Tortillas.
Guacamole is a family favourite. We love Guacamole. Whenever I have access to good quality Avocados, the creamy dip gets slathered on breads or Rotis or is paired up with corn chips, khakras, Tacos anything that can be dipped or wrapped!. One of the very few veggie vendors who stocks ‘exotic’ fruits here in Nashik sometimes sells Avocados. Finding good quality Avocados is a challenge since they travel here all the way from Goa (that’s what the vendor tells me). I was happy to find some lush green Avocados on my trip to Nature’s basket, Bangalore.
A freshly made Guacamole served with the medley of colorful vegetables wrapped in a whole wheat Tortilla made for a wholesome weekend brunch. The foodie lad was ecstatic and lost count of the number of ‘Tortillas’ that vanished into his little tummy 🙂
- 1 onion sliced
- 1 red pepper
- 1 pepper Yellow
- 1 pepper Green ( I skipped this )
- 1 clove garlic crushed
- 1 packet button mushrooms (about 15-16 mushrooms)
- 6 tbsp vegetable oil ( I used the herb infused Olive oil )
- 2 - 3 tsp red chilli powder (the original recipe asks for 2 tbsp but I reduced the quantity since our powder is quite hot, adjut this to taste)
- to taste salt
- pepper Freshly ground,as required
- ~ 6 . small Flour Tortillas warmed. I used Rotis
- fresh coriander leaves
- lime wedges to serve
- Slice the onion.
- Cut the Peppers into strips.
- Mix the onion slices and peppers in a bowl.
- Add the crushed garlic.
- Wash and dry the Mushrooms on a kitchen towel.
- Remove the stems from the Mushrooms (Use them to make stock)
- Slice the Mushrooms and add to the pepper mixture.
- Mix the oil and Red chilli powder in a small cup and mix.
- Add this to the veggie mixture and Keep aside for 20 minutes (or till you make the Guacamole recipe below)
- Heat a pan or wok till hot.
- Add the marinated vegetables and stir fry over high heat for 5-6 minutes, till the veggies are just tender.
- Season with salt and crushed black pepper.
- Spoon the filling on to each Tortilla and roll up.
- Garnish with fresh chopped coriander.
- Serve with Fresh Guacamole and lime wedges.
I did not follow the recipe for Guacamole from the book.This is how I make it:
Cut the Avocado in half.Remove the pit, scoop out the pulp and put in mixing bowl.Mash the Avocado with a fork. I like to keep a few chunks.Add one chopped onion, chopped tomato, 1-2 chopped green chillies, lime juice, chopped coriander leaves, salt and crushed black pepper.Mix and serve immediately with corn chips, Tacos,Nachos,Fajitas etc.
Note:Guacamole is not a make ahead kind of dip since the Avocado oxidises very fast. If you have to keep it for some time before serving, cover with a plastic wrap and refrigerate.
Update: I saw this on Food Safari on TLC- Insert the pith/seed in the center of the Guacamole to prevent it from turning brown/oxidising.
making of a future super chef ! lovely; the combo is swell and the platter looks yum !
Thanks Priya. Super chef..I like 🙂
Nice pics!
Thanks Anna