Spinach Quiche

Spinach Quiche

I havent been cooking a whole lot due to my kitchen remodel but this has taught me to innovate dishes which can be whipped up with bare minimum and one such dish that I have been repeating is My Spinach Quiche. So here goes:

Serving Size: 4 people


4 eggs

1/2 cup of whole milk

Onions chopped -1

Spinach-1/4 cup chopped fresh or frozen

Jalapeno- 1 whole with seeds

Seasoning -I used “Elote” seasoning you can use any


Salt to taste

Cayenne powder- 1 tsp

Garlic cloves-4-5

Sour dough bread – 2 slices chopped up

Butter- 1/2 stick chopped into cubes

Pepper jack cheese slices- 2-3


  1. Firstly whip up eggs and milk in a bowl and keep aside.
  2. Sauté garlic, onion, spinach and jalapenos in olive oil for 5 minutes
  3. Sprinkle salt, cayenne and elote seasoning
  4. Start layering your baking dish with pieces of sourdough bread at the base
  5. Then add a layer of sautéed spinach onion on top
  6. Next coat this with a layer of egg-milk mix
  7. Layer with pepper jack cheese
  8. Repeat
  9. Top layer must have pieces of sour dough bread and egg mix
  10. Finally add a layer of cheese and spread the cubes of butter on top
  11. Bake in the oven at 375 C for 20 minutes.
  12. Enjoy with a slice of sour dough bread toast or simply eat it plain!

Protein packed Crepes / “Dosas”

Dosas or crepes in India are savory and usually made from soaking rice and lentils overnight and grinding it to a batter and letting this batter ferment over night for it to rise. Once the batter rises, we make a thin crepe by pouring over an iron griddle.

Now I wish I had the time to do all these steps. Since I am a busy working full time mom, I am always pressed for time hence my latest Innovation- Protein packed lentil dosa with NO RICE and requires NO FERMENTATION!

Here goes –


1 cup Red lentils also known as Masoor dal in India

1/2 cup skinned black gram (looks white) also known as Urad dal in India

1 inch fresh ginger -optional

5-6 peppercorns- optional

Salt to taste


Soak the 2 kinds of lentils in water for 2-4 hours.

Make sure to wash the lentils thoroughly atleast 3-4 times till the cloudiness in water disappears as you are rinsing them. The reason for this is to get rid of excess starch which causes gassiness later on.

After soaking for 2-4 hours, blend them in Vitamix or any blender with ginger, salt to taste and pepper corns. I dont add extra water while blending. I add the water in which lentils are soaking and the water level is usually just enough to cover the lentils in the bowl. The batter should not be too watery or thick in consistency. I figured that transferring the water which is already soaking the lentils was just right to get the right consistency.

Transfer in a container and ready to pour in a hot griddle or pan to make instant hot crispy protein packed dosas or crepes.


PS: Quick contest- Anyone who tries this recipe and posts comments with or without pictures gets access to my next very healthy recipe!!!!coming soon!!!!!

Quinoa Salad Boats with Guacamole

Quinoa Salad Boats with Guacamole

Quinoa is one of the most healthy grains in this world 🙂

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

I love this salad on any given day and the best thing is my kids eat it all up when I serve with a creamy guacamole.


1/2 cup quinoa

5 Cloves of chopped garlic

1 can of black beans

1 small onion chopped

1 jalapeno chopped -optional

1/2 cup chopped zucchini

1/2 tsp turmeric

salt to taste

1/2 tsp curry powder

1/2 tsp cayenne


For Guacamole:

1/2 onion chopped

1 avocado mashed up (save the outer skin of the avocados)

lemon juice from 1 lemon

Cilantro for garnish

salt to taste


For Avocado Salad Boats:

This is such a forgiving recipe that you can add any veggies you like to it. Take a pan and add 1 tsp of EVOO and transfer the chopped garlic, onion, jalapeno and zucchini. Mix well and saute with salt, turmeric and curry powder. Add in the rinsed black beans and mix well for about 3 minutes. Add 1/2 cup quinoa and toast for 3-4 minutes and mix. Now add 1 cup of water to the pan with all the ingredients and let it cook uncovered for about 10 minutes till all water evaporates. If quinoa seems uncooked, add another 1/2 cup water and let it cook uncovered. You want to cover it for the last 3 minutes with a lid so the quinoa turns out fluffy. Keep aside.

Cooked Quinoa with black beans, jalapenos, onions and zucchini

For Guacamole:

Take a bowl. Add mashed guacamole with salt and lemon juice and mix well to a creamy pulp. Then transfer chopped onions, salt to taste and garnish with Cilantro.


For plating, transfer quinoa salad into the outer skins of avocados and place these boats with guacamole.

Asparagus soup

Asparagus soup

One of my favorite soups growing up was Asparagus soup. Growing up in India, Asparagus soup was only served in one upscale restaurant in town and so I had to earn my trip to that restaurant to order it.

When I moved to the US several years back, I was so happy and surprised that Asparagus was so easily available in the markets. Thus began my journey of making Asparagus soup at home.

Again, a very easy quick meal that you can whip up for the family.


Asparagus- a bunch chopped up till the ends (where the hard part begins- discard the hard ends)

Garlic cloves-5

1/4 cup of sweet peas

1 large onion chopped roughly

Turmeric powder- 1 tsp

Cayenne powder depending on spice level

Salt to taste

Vegetable Broth or Water- 1/2 cup

Any oil

1 Tsp of sunflower seeds for garnish.


Place a pot under medium flame. Add oil, then garlic, chopped up onions and Asparagus and saute for 5 minutes.

Add salt to taste, turmeric powder, and cayenne depending on your spice level.

Add 1/4 cup sweet peas and mix well. Sweet Peas offers a very green and sweet flavor to the dish. I add sweet peas to keep the green color as opposed to blanching.

Add 1/2 cup of vegetable broth or water. Keep covered and cook for about 2-3 minutes .

Now transfer the contents to a blender and blend it to a smooth consistency.

Garnish with sunflower seeds.


Bread Upma or Curried Masala Bread

Bread Upma or Curried Masala Bread

Bread Upma is one of the most fun ways to make use of left over bread. It is simple and quick and can be made with as limited ingredients in the pantry as possible. Basic ingredients like bread, onion, tomato and garlic are ingredients used for this recipe.


Left over bread chopped up into even cubes

Onion- 1 Large

Tomato- 1 medium

5-6 cloves of Garlic chopped fine

Fresh Ginger -optional

Green chilies- 2

Salt to taste

Any oil

Spices- a tsp of chili powder, turmeric, curry/ garam masala powder

Cilantro for garnish


Take a pan and place under low-medium flame and add 1 tablespoon of oil. Add cumin seeds and curry leaves and wait till they splutter.

Now add chopped ginger, garlic and onions to the pan.

Add salt to taste with all the spices – chili powder, turmeric and curry powder in it and mix well.

Now toss in chopped tomatoes. Mix well and add another tablespoon of oil. Add 100 ml water and cook by keeping covered till it gets to a soup or broth consistency.

Toss in chopped pieces of bread and mix gently

If you like it soft you only need to cook for another 4-5 minutes, if you like it crispy then you may want to leave it on for another 10 minutes while keeping a watch.

Transfer to a bowl and garnish with cilantro.


Credits to this video goes to my beautiful daughter Ananya Vikram.