Quinoa Pulao(Pilaf)

If you are in quest to adapt a low carbohydrate and high protein vegetarian diet, then you should definitely try quinoa. Quinoa is a protein rich pseudo grain, meaning a seed actually used as grain and is of South American origin. With a slightly crunchy texture and a nutty flavor this can be substituted in place of rice in most of the dishes. You can buy Quinoa in your local health food store or you can order online and ordering in bulk works out much cheaper than buying it in store in pounds. When you use quinoa take care to soak and rinse it thoroughly because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Quinoa is an every day staple in my house and can be easily substituted for rice in different main dishes, this pulao is normally made with fragrant basmati rice but I substituted it with quinoa. The spices surely gave a lovely flavor and taste to this versatile grain. Do try this and let me know how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 20 to 30 Minutes

Serves – 2 to 3

Ingredients

Quinoa – 1 Cup

Water – 2 Cups

Cinnamon – 1 stick

Clove – 1

Salt – 1/2 Tsp or to taste

Coconut Oil – 1 Tsp

Onion – 1 Sliced into thin slices

Green Beans – Cut into 1 inch pieces 1/3 Cup

Frozen and thawed peas – 1/3 Cup

Cauliflower florets – 2 Cups

Carrots – Peeled and cut into sticks – 1/2 Cup

Bay leaves, cinnamon stick, star anise, coriander seeds, pepper corns, cloves(whole garam masala) –1 Tbsp

Salt – 1/2 Tsp or to taste

Slit green chilies – 2 or to taste

Ghee ( Clarified butter) – 2 Tsp

Cashews – 8 to 10

Raisins – few

Method

1) Soak quinoa for 30 minutes and rinse, drain and add half tsp salt, cinnamon stick and clove and cook on stove top adding 2 cups of water or in a pressure cooker for two whistles. Once the pressure is released, take it out and make sure the quinoa is completely cooled then refrigerate preferably overnight. For pulao, the previous day cooked and refrigerated quinoa works better than the quinoa cooked on the same day.

2) Heat a pan add the coconut oil and the whole garam masala and the slit chilies, sliced onions and saute till the onions become translucent.

3) Now add the chopped beans and saute for few minutes 3 to 5 and after that add the carrots, cauliflower, peas and add salt and slightly cover and cook till tender.

4) Now add the quinoa and give a quick stir and switch off. Heat the remaining ghee and once it is warm add the cashews and fry till golden. Now add the raisins and heat till the raisins swell and add this cashew, raisin ghee to the cooked veggies and quinoa. Combine and serve with some raita.

Events

Sending this to Julie’s Show me your HITS – Iron rich foods an event started by Sangee of Spicy Treats.

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Ragi, Green Mung, Kala Channa Sweet Puttu using Coconut Palm Sugar(Finger Millet & Bean flour steamed sweet)

Ragi or Finger Millet is a staple in the part of the Country I am coming from. Ragi porridge is one of the first semi solid food an infant is introduced to in our house holds.  This healthy and cheap pseudo grain is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet.  The break fast porridge using ragi was one of the time tested one in lot of house holds in the Southern districts of India. Unfortunately now I see lot of house holds are replacing this with Oats. Oats surely is healthy, but ragi is much much more superior in terms of the nutritional profile and also doesn’t cause any health issues for people with gluten sensitivity.

This sweet is very simple to make and a perfectly healthy dessert with the iron rich ragi, protein rich bean flour and coconut and sweetened with low glycemic coconut palm sugar. Try it out and let me know how you liked it.

Preparation Time – 10 to 15 Minutes

Cooking Time – 10 to 15 Minutes

Serves – 2

Ingredients

Ragi Flour – 1 Cup (8 oz)

Whole Green Mung flour – 1/4 Cup (2 oz)

Whole Black Chick Pea Flour(Kala Channa Besan) – 1/4 Cup(2 oz)

Water - 1/3 Cup

Salt -  pinch

Grated Coconut – 1/2 to 3/4 Cup (Adjust this depending on your liking)

Coconut Palm Sugar – 2 Tbsp or more to suit your taste(You can replace this with raw sugar or grated jaggery)

Ghee Clarified butter - 1 Tbsp

Cashews – Around 6 to 8

Cardamom powder – 1/4 Tsp

Method

1)  Combine the ragi and the bean flours. Heat a heavy bottom pan, keep it in low to medium heat. Dry roast the flour till the raw smell is gone stirring in between and to make sure that the flours are not burnt.

2) Warm the water slightly. Add salt, cardamom powder  to the ragi flour and set it aside.

3) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time,  since you are not trying to form a dough).

3) Grease a flat, wide bowl and keep the dough mixture in this bowl steam it for 10 minutes. Remove this steamed flour and set it out to cool slightly.

4) Warm the clarified butter and to this add the chopped cashews and fry till golden and remove it from heat.

5) To the steamed flour mixture add the grated coconut, fried cashews with ghee and combine thoroughly. Once the flour is cold enough to handle by hand add the coconut palm sugar and mix evenly and serve.

Events

Sending this to Divya’s Show case Dessert event.

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Green Apple, Cucumber, Onion Salad/Chat

What do you think is good combination Banana with peanut butter or Apple with Almond Butter. Even though I like the second one much better than the first one, I was totally getting bored with the sight of loads of green apple lying in my refrigerator and snacking on them with nut butters. I some times make pickle out of these tart apples and for a change and as a easy and healthy snack tried this green apple, cucumber, onion salad spiced up with red chili powder. I wanted to give it a little more twist and  added little bit of black salt and chat masala which you can get in the Indian grocery stores with a dash of lemon. The result was a very interesting and healthy snack. Next time make sure to pick some tart green apples and try this one out and let me know how you liked them.

Preparation Time – 15 Minutes

Cooking Time – None

Serves – 1 to 2

Ingredients

Green Apple – 1

Cucumber – 1 (Peeled and diced into small cubes)

Onion – 1 small(Washed, peeled and sliced)

Red chili powder – 1/4 Tsp or to taste

Salt – 1/4 Tsp or to taste

Black salt – 1/4 Tsp

Chat masala – 1/2 Tsp

Chopped cilantro – handful

Juice of a lime – 1/2 Tsp

Method

1) If using organic apples wash, core and cut into small cubes or pieces. If you are not using organic variety make sure to peel the apples. You will be better off without eating those waxed peels than getting the nutrients from the skin of the apples.

2) Add the cucumber, onion, cayenne pepper, salt, black salt, chat masala, cilantro, lemon juice. Toss and serve.

Events

Sending this to Let’s Cook with Fruits an event by Radhika of Tickling Palates.

Also sending this to Bon Vivant #4 – Fruit recipes.

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Asparagus Curry(Stir Fry)

 

Asparagus is a very nutrient dense vegetable with loads of anti-inflammatory phytonutrients and also is a very good source of Vitamin C, beta-carotene and vitamin E. Anti-inflammatory and antioxidant nutrients are some of the best risk reducers  for common chronic health problems including type 2 diabetes and heart disease. With all these health benefits this is such a tasty vegetable and very easy to cook and is also very versatile. You can make salads, steam, stir fry or bake. The lesser the cooking time, the better nutrients the veggie will retain, so I prefer to make stir fries with this wonderful veggie. The addition of coconut makes it even more healthy and tasty. Don’t forget to grab a bunch of these healthy vegetable when you happen to pass them in your next grocery store visit.

I normally steam asparagus and eat it but my Mom when she visits us here she used to prepare a quick stir fry using black pepper and that’s when the idea of making a curry using coconut struck me.

Preparation Time – 5 Minutes

Cooking Time – 5 Minutes

Serves – 2 to 3

Ingredients

Asparagus – 1 bunch

Coconut oil – 1 Tsp

Mustard seeds – 1/2 Tsp

Split Urad Dal – 1 Tbsp

Dried red chilies – 2 or to taste

Grated coconut – 1/2 Cup

Salt – 3/4 Tsp or to taste

Turmeric powder – 1/2 Tsp

Method

1) Wash and trim the thick white ends of the asparagus and then chop into fine pieces.

2) Heat a wide pan and add the coconut oil once the pan is hot. To the oil add mustard seeds. After the mustard seeds stop spluttering, add urad dal and stir it becomes slightly brown.

3) Now add the red chilies and saute till they are slightly brown and then add the chopped asparagus, turmeric powder and salt and stir fry on high heat for 3-5 minutes and then switch off.

4) To this add grated coconut fresh or frozen, not dried and mix evenly and serve.

Events

This delicious and healthy Curry is off to Wellness Weekend hosted by Ricki of Diet Dessert n Dogs.

Sending this to Srav’s Cooking concepts – Mom’s recipes.

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Eggless Spinach & Cheese Muffins with Whole Wheat and Almond Flour

If you love cheese then you will surely like these muffins.  This was lying in my drafts for a long time and was the time when we started eliminating Wheat from our diet and started to try out recipes with Almond flour. So I had used a combination of Wheat and Almond flour. These muffins make a perfect substitute for bread rolls or bread along with some soup. Much more nutritious than regular bread because of the cheese, milk and almond flour. If you do include Wheat as a part of your diet, do try this out and let me know how you liked it.

Preparation Time -

Cooking Time -

Serves – Makes around 18

Ingredients

Butter - 2 Tsp

Small red onion - 1/2 small   

Whole Wheat flour – 1 3/4 Cup (Original recipe uses 2 3/4 Cup AP Flour)

Almond Flour – 1

Baking powder -   2 1/2 Tsp

Cayenne pepper – 1 1/2 Tsp (Adjust this according to your taste)

Cheddar cheese -   2 cups grated

Milk – 1 Cup

Ener-g egg replacer – 1 1/2 Tsp + 3 Tbsp Water (Instead of 1 egg)

Baby spinach – 4 oz roughly chopped

Method

1) Heat a pan, add the butter once it melts add the chopped onion and saute till translucent.

2) In a wide bowl add the whole wheat flour, almond flour, baking powder, cayenne penner and combine thoroughly.

3) Preheat the baking oven to 325 Degrees Fahrenheit and like a baking tray with muffin liners.

4) In another bowl spoon the ener-g egg replacer and add the warm water and using a whisk mix thoroughly. Now add the milk and add the onions, spinach, cheese and combine.

5) To this slowly add the flour little by little and combine thoroughly. You will be getting a thick mix. Now spoon it in the muffin cups till 1/2 of the liner and bake it for around 20-25 minutes till a knife inserted in the center comes out clean.

Notes  - This recipe has been adapted in from  The hummingbird bakery cookbook. The original recipe uses 2 3/4 all purpose flour, but I substituted it with Whole Wheat and Almond flour. Because of the substitution the muffins didn’t rise much but they tasted yummy. Also I added 1/2 Tsp more pepper because the almond flour gives a slightly sweet taste to the batter. Also I felt instead of using milk if substituted with butter milk the muffins would rise better when using a egg replacer. The muffins taste best when fresh and hot out of the oven, so if you think 18 muffins will be little more to be used up on the same day, try halving the ingredients.

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Kadhi Pakodi/Pakora(Baked Gram flour dumplings in Yogurt Sauce)

Kadhi Pakodi or pakora whatever name you call, is an Indian side dish made with tangy yogurt and besan(split chick pea) flour with spices and fried besan and onion dumplings and normally served with steaming hot rice and clarified butter(ghee).  Believe me they taste so good by itself or with hot cooked quinoa mixed with some ghee or even finger millet flat breads. What ever the main dish is this side dish is heavenly.  I love fried food but I  make fried snacks very rarely and try to bake or use the Aebleskiver Pan as the alternate method of cooking. Believe me the dumplings after they are soaked in the Kadhi, you cannot make out if it is fried or baked.

Now coming to the recipe, I used to have a Nanny couple of years back when I used to work full time. She is a Gujarati and was from Mumbai and  used to run a Catering business before she moved here with her Daughter. She was so  well versed in different Indian regional  dishes and I surely learned a lot of cooking from her. This is one of her recipe. Thank you Nirupama Ben if you happen to read this post.

Preparation Time – 10 Minutes

Cooking Time – 30 Minutes

Serves – 4

Ingredients

For Pakora

Onion - 1 Big
Red Chili powder 1/2 tsp or to taste
Salt - 1/3 Tsp or to taste
Besan - 1 Cup
Water - About 3/4 th Cup
Oil - 1 Tbsp

Kadhi

Sour Yogurt - 1 Cup
Besan - 1/3 Cup
Turmeric powdder - 1 Tsp
Salt - 1 Tsp
Red Chili powder - 1 Tsp
Garam Masala powder - 3/4 Tsp
Ghee - 1 Tsp
curry leaves - few
Mustard seeds - 1/2 Tsp
Methi seeds - 1/2 Tsp
Asafoetida - 1/4 Tsp
Water - 3 Cups

Tempering

Ghee - 1 Tsp
Cumin seeds - 1/2 Tsp
Red chili - 2
Red chili powder - 1/2 Tsp

Method

1) Preheat baking oven to 400 Degrees Fahrenheit. Line a baking tray with parchment paper.
Mix the onion, salt, red chili powder and besan and grease your hands with the oil and pour the
rest of the oil in the flour mixture.

2) Take small balls of the mixture and place it in the baking tray and bake for 15 Minutes each side, by turning in between.

3) While the pakoras are baking let us get the kadhi prepared. Mix besan, red chili powder, asafoetida powder, turmeric powder, salt and make a smooth lump free paste. Using a whisk mix this mixture and then add the water and keep this mixture ready.

4) Heat a pan, add 1 Tsp of ghee and once it is hot add the mustard seeds, after they stop crackling
add the methi seeds and after they slightly brown add the curry leaves.

5) Now pour the besan mixture and slightly simmer in low to medium heat till the besan is well cooked and
the kadhi comes to a boiling point, now add the garam masala and the dumplings and simmer it for 4-5 minutes.

6) Heat a tsp of ghee once it is hot add the cumin seeds, red chili and red chili powder and pour on top of the kadhi and serve hot.

Note - You can add bay leaves, thinly sliced onions and garlic in step 4. But for some reason, I prefer it this way.

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Vepampoo(Neem flower) Pachadi

Tamil New Year’s day is celebrated in accordance with the solar calendar and is celebrated by preparing  many festive treats.  Vepampoo(Neem flower) Pachadi is a mandatory dish prepared on the Tamil New Year's day in our house hold. This is made with neem flowers which have a bitter taste and the addition of tamarind juice, jaggery, green chili, salt to this dish gives it a bitter, sweet, sour, salt and spicy taste depicting the different tastes life has to offer in one’s life.   Interesting right ? One has to get acquired to taste of this dish in order to enjoy this unique dish .

Preparation Time – 10 Minutes

Cooking Time – 15 Minutes

Serves – 4

Ingredients

Vepampoo (Neem flower) – 3/4 Cup

Tamarind – Gooseberry sized ball

Water – 2 1/2 Cups

Salt – 1 Tsp

Green chili – 2 to 4( I used just two as the green chili I bought were super spicy)

Jaggery – 1/3 Cup( I used palm jaggery which is low on glycemic index and on the dark brown black color)

Rice flour – 1 Tsp

Oil – 1 Tbsp + 1 Tsp

Mustard seeds – 1/2 Tsp

Method

1) Soak the tamarind in 1/2 Cup of warm water for 30 minutes and squeeze out the pulp at least 3 times adding 1/2 Cup of water each time and set it aside.

2) Heat a pan and add 1 Tbsp of oil and then add the neem flowers and fry till they are well roasted and are brown in color and crispy and keep the neem flowers aside.

3) Now add the remaining oil and once it is hot add the mustard seeds. After they stop spluttering add the asafoetida piece and green chilies and then add the tamarind juice and boil for 7-10 minutes till the raw smell of the tamarind is gone.

4) Add 3/4 Cup of water to palm jaggery and simultaneously simmer on low heat till the jaggery disolves, once it is completely dissolved pass the liquid through a strainer and add this to the boiling tamarind mixture. In the remaining water, dissolve the rice flour and add the rice flour paste to the mixture and simmer for 2 minutes and switch off.

5) Before you serve crush the roasted neem flowers and add it to the spicy sweet tangy mixture combine and serve immediately.

3)

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