Tengo Hambre para la comida Cubana...Frijoles Negros con Arroz Amarillo aka Black Beans with Yellow Rice

Another thing Stamford is really lacking in is any type of good Hispanic food. Black Beans and yellow rice is a very traditional dish found on every Cuban table. Its such a great taste that mainly uses the broth created from the black making the additions to the beans very minimal...and its low in fat.

Ingredients for Beans:
1 can black beans
1 medium onion
1 green pepper
4 cloves garlic
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt

Directions:
1. Fry the onion and pepper until soft then add the garlic.
2. Add the black beans and spices and let simmer for 30 minutes.

Arroz Amarillo (Yellow Rice)
Ingredients
2 tablespoons extra virgin olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups vegetable broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic and cook 2 minutes.
2. Stir in rice, turmeric and cumin; cook 1 minute.
3. Add broth, water, salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer 17 to 20 minutes or until liquid is completely absorbed.
4. Remove from heat and stir in parsley.

Another Appetizer...Gobi Manchurian

I'm not one who typically enjoys Cauliflower, but this recipe can make even the most vegetable unfriendly individuals begin to dig it...okay so its not that healthy maybe thats why, but hey occasionally you can splurge. This is another 'indo-chinese' dish that implements the use of soy sauce and garlic.

INGREDIENTS

For the Cauliflower Fritters

1/2 Head of Cauliflower

1 cup All purpose flour

1/3 rd cup Corn Flour

1/4 teaspoon salt

1 teaspoon Red chilli powder

For the Sauce

2 Cloves Garlic

1 medium onion

2 Green Chilis

2 Tablespoons Tomato Sauce

2 Tablespoons Sweet Chili sauce

1 Tablespoon Soy Sauce

1/4 cup chopped coriander

Oil for frying

Directions:

• In a bowl mix All-purpose flour, corn flour, salt and chili powder and add water to form a fine batter.


• Dip the cauliflower into the batter and cover.


• Heat oil in a pan, deep fry the cauliflower florets covered with batter until brown and cooked. Set aside.

How to Make the Sauce

• Heat 2 tbsp oil in a pan, add chopped Onion, green chilies, and garlic.Saute for 5 minutes or until soft and brown.


• Add soy sauce, tomato sauce, and chili sauce saute for two minutes.


• Add the fried cauliflower and mix them so all the florets is covered with the sauce. Remove from flame and garnish coriander leaves.

Some Southern Comfort: Sweet Breakfast Rice & Cinnamon Toast

Because I grew up in Kentucky I'm accustomed to Southern Food. I miss not eating American food prepared Southern Style , American food (at least Vegetarian style) in the Northeast can be so bland. For example we went to a diner the other day and ordered cheese fries and chocolate chip waffles (yeah no food boundaries that day) and the cheese fries were basically some plain soggy french fries with two pieces of American cheese on top...seriously, that's all you got? The waffles were very bland and the only thing that made them chocolate chip, was some chocolate chips were thrown on top...not mixed in with the batter. So basically outside of Pizza here, I have given up on any American food that is at least somewhat pleasing to the palate.

So yesterday I decided to make two of the tastiest breakfast items, neither of which I have found in Connecticut. The first was a classic cinnamon toast and the other sweet breakfast rice. Perhaps because they are so full of flavor and texture is why I really cannot get enough of these two dishes, and like most of the previously posted recipes, it is extremely easy.

CINNAMON TOAST INGREDIENTS
Six pieces of white bread (or more or less depending on how hungry you are)
Brown Sugar
Cinnamon
Butter

DIRECTIONS
Put oven on Broil (or near 500 degrees)
Butter each piece of bread
Put a layer of brown sugar on top, a little thick
Dust with Cinnamon
Put in oven for around 7-10 minutes, monitoring closely

Note: When done correctly the toast should be a little crispy around the edges and soft in the middle. DELICIOUS.

SWEET SOUTHERN BREAKFAST RICE
INGREDIENTS:
1 cup Rice
4 cups milk
3/4 cup sugar
2 Tablespoons Butter

DIRECTIONS:
Thoroughly wash rice
Add milk and sugar
Bring to boil
After bringing to boil let simmer while covered for 45 minutes to 1 hour
Occasionally stir to ensure rice doesn't stick to bottom
Put butter on top before serving

Easy Appetizer: Pudla (Chickpea flour pancake)

I just started making this appetizer/snack a few weeks ago and am addicted to it because of its simplicity and yummy taste. In India this dish is often served at breakfast.

Pudla is a chickpea flour pancake that can vary in ingredients according to your preference. I like to add green peppers (capsicum), but some people add mixed vegetables to it...whatever chopped vegetables you add to it, it should be okay as long as the consistency of the batter remains. Like I said you don't have to follow this recipe exactly in terms of veggies you add to it, but keep the spices at the same measurement.

INGREDIENTS
1 1/2 cup Besan (chickpea flour)
1 cup water
1 teaspoon salt
1 teaspoon red chili powder
3 small green chilis finely chopped (optional)
5 garlic cloves minced
2 Tablespoons chopped cilantro
1/2 chopped onion
1/2 cup green bell pepper (capsicum)

Directions
1. Mix Besan with water and stir to make fine batter
2. Add salt, chili powder, onion, chiles, garlic, bell pepper and cilantro
3. Let sit for 15 minutes
4. Heat oil in skillet then pour about 1/4 cup of the batter into the pan and spread into a thin layer
5. Cover and let cook for 1-2 minutes, or until brown
6. Flip onto other side and let brown.
7. Thats it! Continue this process until all of the batter is used.

चिली Paneer

Paneer is an Indian Cheese often compared to Tofu that is an essential for vegetarians in India. Alone, paneer has a very faint taste, but when combined with sauce and spices it creates a delicacy your mouth will not soon forget.
I had often made Mattar Paneer, but was looking for something new to do with it. I ate Chili Paneer at a restaurant and fell in love with the unique taste. The soy sauce gives an indo-chinese flavor to it while the corn flour on the Paneer gives it a slight crunch that seals the amazing flavor.

Ingredients:

1 package of Paneer cut into small squares

1/2 Green Bell Pepper (Capsicum)

1 Chopped Onion

2 cloves of garlic (optional)

Corn Flour

5-10 Small Green Chili (depending on your preference)

2 Tablespoons Tomato Sauce

1 1/2 Tablespoons Soy

1 1/2 Tablespoons Red Chili Sauce ( I prefer the sweet red chili sauce)

Salt to taste (i use very little salt since the soy sauce is high in sodium)

Oil to fry
Directions:
1. Take paneer pieces and cover all sides in corn flour. Once covered heat oil in pan. Fry paneer until brown. Set aside
2. Take chopped onions, chilis, garlic and bell pepper and fry until soft and brown.
3. In separate bowl mix together tomato sauce, chili sauce, soy sauce.
4. Now add paneer, fried vegetables and sauce together and simmer for a few minutes. Add salt if desired.
5. Enjoy

Welcome

Blogging has become a worldwide phenomenon over the past few years। A few years ago I also maintained a political blog but decided to end it when I moved away from home। As I begin a new blog I wanted it to be something that is not only worthwhile for those who visit, but also helps to raise awareness to issues that I feel are important. I named the website Food for Thought because quite literally I wanted the blog to be an intersection of Food and Thought. Under the title of food will be a growing assortment of vegetarian recipes. Because of my love for Indian food and the fact that I am married to a Gujarati, a majority of the recipes will be Indian in origin. However, because I am not Indian and also enjoy vegetarian food in general there will be an eclectic mix of vegetarian, including a throwback to my origins in the South.

Despite a very busy schedule, I plan to update the blog frequently and actually serve as a source of information for those who visit it. As a student at a Graduate school that encourages Social Activism I would also like to use this Blog as a medium to do so. I have a few issues that I am very well-read and passionate about. One such issue is the increasing act of female infanticide in India which has left nearly 50 million women literally "missing".
As previously mentioned I study International Affairs: Global Conflict & Security, and my area of focus is South Asia. I have a background in analyzing terrorism in Kashmir, India and Pakistan but have more recently switched focus to social/feminist issues in the region.
Finally, the blog will also follow global news stories of interest and American Politics where I will offer my related commentary. Therefore plan on seeing daily updates on news stories and related issues and around two new recipes a week.