Shepherd Pie

 

For mashed potatoes :

Russet Potato - 3.5 lbs

Butter - 1 stick 

Salt

Heavy Cream - 1 cup

Parmesan cheese optional for topping the mashed potatoes

For meat gravy:

Ground Lamb - 2.5 lbs

Yellow onion - 1 big, or 2 medium sized ones, finely chopped

Garlic - 4 or 5 cloves, minced

Carrots - 3, medium sized, chopped into small cubes

Frozen Peas - 8 oz

A few sprigs of fresh thyme leaves

Worsestershire Sauce - 1 tbsp

Homemade Tomato sauce - 1 cup  or 2 tbsp of tomato paste along with 1 cup chicken stock to make the gravy. Can add a little flour too to make the gravy

Wash, peel and chop the potatoes. Rinse the peeled potatoes in water. Cook till fork tender either in instant pot for 10 minutes or in a big pot of salted water. Rinse cooked potatoes immediately after draining the water. This double rinsing prevents gumminess in the mashed potatoes.

Now add 1 stick of salted butter and salt and mash till smooth with a potato masher. Cover with a cling and keep aside

Brown the meat in a large pan without adding any extra oil.  Remove the meat and keep aside. In the same rendering fat (can reduce the fat by a tbsp), add onion, garlic and carrots. Cook till carrots are just done.

Then add tomato sauce/paste, thyme and Worcestershire sauce. Mix well and add the meat back. Adjust seasoning. Cook for a minute, add the frozen peas and remove from heat.

Preheat oven to 425F. Heat a cup of heavy cream and mix in gently with the prepared mashed potatoes. layer the meat in a prepared pan, fill half of the pan and then top with mashed potatoes. Sprinkle some parmesan cheese on top to help it brown. 

Cook in the center rack for 30 to 45 minutes till the potatoes have browned.

Serve hot.

Tri Colored Quinoa with Chickpeas and Peanuts

Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Instant Pot Masoor Dal Khichdi

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Red Masoor Dal / Red lentils - 1/2 cup
Water - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch
Onion - chopped
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt
Mixed Vegetables - Carrots, Cauliflower, Green Peas, Green Beans - cut into medium chunks
Ghee - 1 tbsp

Wash the rice and dal in water and keep aside.

Start the instant pot in sauce mode.

Add olive oil and then all the spices - cumin, bay leaf, cloves, cinnamon, onion, green chili and ginger.

Saute for a few minutes till the onion changes color. Then add the vegetables and salt and cook for a couple of minutes.

Add the washed rice and masoor dal, salt and 3 cups of water.

Cook on manual pressure cook for 2 minutes.

Release pressure after 10 minutes. Serve hot with some ghee on top.

Instant Pot Pongal

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Yellow Mung Dal - 1/2 cup
Water - 4 cups
Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Black Peppercorns - 10
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt

Optional Tempering - Dried red chili, a few curry leaves, cashew nuts in ghee

Start the instant pot in saute mode.

Add ghee and then all the spices - cumin, asafetida, curry leaves, peppercorns, green chili and ginger.

Saute for a couple of minutes till the ginger begins to brown.

Add the washed rice and mung dal and 4 cups of water.

Cook on manual pressure cook for 3 minutes.

Release pressure after 10 minutes. Serve hot or you can add an additional tempering of red chili, curry leaves and cashew nuts in ghee over the pongal.

Paneer & Veg Pulao

One Pot Shrimp Pulao

Shrimp - around half a pound, peeled and deveined
White Basmati Rice - 3/4 cup
Ghee / clarified butter - 1 tbsp
Olive oil - 1 tbsp
Green cardamom - 1
Cinnamon stick - 1 inch
Cloves - 5
Whole black peppercorn - 10
White onion - 1, thinly sliced
Ginger - 1 inch, grated
Garlic - 4 cloves
Cilantro - a handful, finely chopped
Mint leaves - a handful, finely chopped
Tomato - 1, or a handful of cherry tomatoes, grated or half a tbsp of tomato paste
Paprika - 1 tsp
Turmeric - 1/2 tsp
Salt
Mixed vegetables - I used finely chopped capsicum and carrot and some green peas




Heat a large heavy bottomed pan. Add the ghee and olive oil and the whole spices - cardamom, cloves, cinnamon, black peppercorn.



Then add the sliced onion and cook on low heat till the onion begins to caramelise. Add ginger, garlic, cilantro and mint. Cook for a minute.



Add grated tomato, turmeric, paprika and salt. Cook till the tomato mixes well with the spices.


Now add the shrimp. Increase heat and cook for a few minutes. Add the vegetables. Toss well.



Add rice and mix everything together. Add 1.5 cups of water and bring it to boil. Then reduce heat, place a cover on the pan and cook for around 10 minutes till the rice is done.



Fluff with fork and serve hot.



Note : if you want to use brown rice, cook the rice beforehand with some whole spices and cool. Mix in the end when the spices and vegetables are cooked.

Shrimp Biryani

Basmati Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp.
Shahi Jeera / Caraway Seeds - 1/2 tsp
Green Chilies - 3, slit
Vegetables - a mix of potatoes, cauliflower, carrots, cut into 2 inch lengthwise
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp
Yogurt - 1/2 cup
Homemade Biryani Masala - 2 tsp
Fresh Mint Leaves / Pudina / Dried Mint leaves
Shrimp - 15 to 20
Boiled Eggs - 2 (optional)
Red Onion - 1 small, thinly sliced
Roasted Cashewnuts, Golden Raisins or Soaked Almonds - a handful (optional)

Cook the rice with water till done. Do not overcook the rice. Fluff with fork and keep aside to cool down.

Heat a tbsp. of oil in a pan. Add the sliced onion and cook on medium heat till the onion caramelizes.

Heat 1 tsp of oil in a large pan. Add the boiled eggs, a little turmeric, red chili powder and salt. Toss on all sides till the eggs become golden brown. Remove and keep aside. Add the shrimp and cook till done. Remove and set aside.

In the same pan, add some more oil and the shahi jeera. Then add all the vegetables, little turmeric, salt and green chilies. Cook on medium high till the vegetables are almost done.

Beat the yogurt well and add the biryani masala and mint to it. Remove the pan with the vegetables from heat and add the yogurt.

Cook on low heat for a few minutes. Then add the cooked rice and mix well.

Add cooked shrimp and egg and mix together. Sprinkle fried onions and nuts on top and serve hot with cucumber raita/salad.

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Bhaja Mug Dal Khichudi with Fried Onions

Yellow Mung Dal - 3/4 cup
White Rice - 3/4 cup (Use Gobindabhog or Kaljira rice)
Water - 5 cups
Salt
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp

Oil - 1 to 2 tbsp.
Red Onion - 1 small, thinly sliced
Green Chilies - 2
Garlic - 2 cloves, thinly sliced
Ginger - 1/2 inch, finely chopped

Heat a heavy bottomed pan or a pressure cooker pan. Roast the mung dal over slow heat till it emits a nice aroma. Add the rice, salt, turmeric and red chili powder and 4 cups of water and mix well.

Cook over medium heat without any cover stirring once in a while. If required add another cup of water and cook till the rice and dal are done but not mushy. Keep aside.

Heat oil in a separate pan and add the sliced onion, green chilies, garlic and ginger. Cook till the onion caramelizes. Pour this over the khichudi and serve immediately.

Mung Beans Pasta

I usually avoid eating pasta because without the addition of meat and cheese, most pasta dishes have too much carbohydrate and too little protein. That is until I discovered mung beans pasta. These gems are gluten free and are made with organic green mung beans and give 20 gms of protein for one serving. Unbelievable for a vegetarian pasta dish. The texture is a little different from wheat pasta but they soak up sauce nicely and with the addition of a lot of vegetables, they taste as good as a conventional pasta.

Mung Beans Pasta - 1 cup or 3 oz, ( I used Organic Gluten Free Mung Beans Fettuchini)
Olive Oil - 1 tbsp
Ginger - 1 inch, cut into juliennes
Garlic - 4 cloves, thinly sliced
Carrot - 1, cut into 2 inch long thin strips
Green beans - 10, cut into 2 inch long thin strips
Broccoli florets - a handful, cut into thin long florets
Frozen Green Peas - a handful
Tomato Sauce / Ketchup - 1 tbsp
Low Sodium Gluten Free Soy Sauce - 1 tbsp
Red Chili Flakes - 1/2 tsp
Serves 2

Mix tomato sauce, soy sauce and red chili flakes together and keep aside. Alternatively, instead of a tomato based sauce we can make a sauce by mixing 1 tbsp of tahini and 1 tbsp of soy sauce and chili flakes.

Add the pasta to 4 cups of boiling water (add a little salt just before adding the pasta) and simmer for 6 to 8 minutes until they are cooked through.

While the pasta is cooking, heat a wok. It is ideal to time the cooking in this way so that the vegetables are crisply cooked just when the pasta is done. Then the pasta can be directly mixed to the vegetables instead of draining it and keeping it aside for sometime which may turn it mushy.

 Add a tbsp of olive oil to the heated wok and immediately add the ginger and garlic. Cook for a few seconds and add  the rest of the vegetables. Add a little salt and saute on high flame till the vegetables are just cooked but still crisp.

Using a skimmer, remove the pasta from the boiling water and add directly to the wok. Pour the tomato soy sauce mixture on top and mix well. Cook for a minute and remove from heat.

Serve immediately.

Sending this recipe to My Legume Love Affair hosted by Susan of the Well Seasoned Cook.

Curried Quinoa Salad with Roasted Cauliflower

Quinoa - 1/2 cup
Homemade Vegetable Stock / Water - 1 cup
Turmeric - a pinch
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Salt
Red Chili Powder - 1/4 tsp

For roasting cauliflower :
Cauliflower - 1 small, cut into 1small 1 inch florets
Turmeric - 1/4 tsp
Salt
Olive Oil - 1 tbsp

Red Kidney Beans - 1/2 cup, cooked (if using canned beans, drain and wash well with water)
Cucumber - 1/2 cup, chopped
Parsley / Cilantro - a couple of sprigs, chopped
Roasted Cashew nuts - a handful
Dried Cranberries / Raisins - a handful

For dressing :
Olive Oil - 1 tbsp
Plain Greek Yogurt - 1/4 cup
Lemon Juice - 1 tbsp
Lemon Zest - of half a lemon
Salt
Pepper

Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.

Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelised.

In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.

Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Black Eyed Peas & Plantain Pulao

Sometime back I was going through Shilpa's blog http://www.aayisrecipes.com/ and came across this recipe. Since I was neither too fond of dried black eyed peas nor fond of plantains and I always thought of pulao having traditional vegetables like beans, peas, carrots and cashew nuts and raisins, I didn't think I would ever try out this recipe. Ironically, yesterday after we came back hungry and famished from a long day out, I opened the fridge to find a lone plantain and carrot staring at me. Immediately, Shilpa's recipe came to my mind and I thought that's my only quick option now. I tweaked the recipe a little - we have stopped eating white rice, so I used brown jasmine rice. Instead of dried black eyed peas, I used fresh black eyed peas which is usually available in the freezer section of grocery store where frozen vegetables are kept. These cook faster and there is no need to soak the beans beforehand. I also added a carrot and a few cloves and skipped the curry leaves. The pulao was quick to cook and delicious. The coconut milk added a richness to it. The chopped plantain went well with the soft black eyed peas cooked to perfection. This is a hassle free quick one pot meal which I am definitely going to make again and again.

Frozen Black Eyed Peas / Lobia - 1 cup
Brown Jasmine Rice - 3/4 cup
Plantain / Raw Banana - 1 small, peeled and cut into small pieces
Carrot - 1, chopped
Coconut Milk - 1 cup (I used Trader Joe's light coconut milk which is without any added preservatives)
Clarified Butter / Ghee / Oil - 1 tbsp
Green Cardamom - 2
Cinnamon - 2 inch pieces
Cloves - 5
Ginger - 1 tsp, grated
Garlic - 2 pods, grated
Onion - 1/2 cup, chopped
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1/2 tsp
Salt
Water - 1 cup

Heat ghee in a pan. Add cinnamon, cardamom and cloves. Once they sizzle, add the chopped onion, ginger and garlic. Cook till the onion softens.

Now add the rice, black eyed peas, chopped plantain, carrot, salt, turmeric, red chili powder, coriander powder. Saute for a few minutes. Add 1 cup of coconut milk and a cup of water.

In the meantime add 31/2 cups of water to a rice cooker. Transfer the rice mixture to a steel container which can be fitted in the rice cooker and cook til the water dries up. It takes around 45 minutes to cook the brown rice in the rice cooker.

Remove, fluff with a fork and serve hot with cilantro mint yoghurt chutney.

Sending this to http://gourmetglobal.blogspot.com/2012/06/new-blogging-event-seriestaste-of.html

Brown Rice Noodles with Broccoli and Tahini Sauce

This is a great way to eat broccoli. The entire dish is so tasty that inspite of large quantity of broccoli in it, you hardly notice it. The tahini sauce is a nice change from the usual chinese stir fry with soya sauce. The sesame lends it a nutty flavor and creamy texture.

Brown Rice Noodles - a handful
Broccoli - 3/4 lb, cut into thin long florets
Carrots - 2, cut into thin roundels
Ginger - 1 inch, cut into thin sticks
Garlic Cloves - 5, thinly sliced
Green Chili - 3, finely chopped
Peanut Oil - 1 tbsp
Salt

For sauce:
Tahini (Sesame Paste) - 2 tbsp
Water - 2 tbsp
Honey - 2 tsp
Soya Sauce - 2 tsp
Red Chili Flakes - 1 tsp
Rice Wine Vinegar - 1 tbsp
Scrambled Egg - 2 (optional)

Mix all the ingredients for sauce and keep aside.

Boil sufficient water and cook the noodles till done. Rinse with cold water and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Heat oil in a wok. Add the chopped chilies, ginger and garlic. Saute for a few seconds till the garlic begins to change color.

Add the broccoli florets, carrots and salt. Cook on medium high heat till the broccoli florets are done but still crunchy.

Add the boiled noodles and tahini sauce. Mix everything well, check for seasoning and heat for a minute more. We can add some scrambled egg on top for extra protein. Serve immediately.

Sending this entry to Show Me Your HITS - Series # 2 ~ Fiber Rich Foods Event hosted by Sangeetha of Spicy Treats

Yellow Split Peas Khichdi / Mator Dal Khichudi

Yellow Split Peas / Mator Dal - 3/4 cup
Red Lentils / Masoor Dal - 1/4 cup
Brown Rice - 3/4 cup
Cumin Seeds - 1/2 tsp
Green Chili - 4, finely chopped
Onion - 1/2 cup, finely chopped
Frozen Green Peas - 1 cup
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp
Tomato - 1, chopped
Salt
Olive Oil - 1 tbsp

Wash the lentils and brown rice together and keep aside.

Heat oil in a pressure cooker pan. Add the cumin seeds. Once they begin to sizzle, add the chopped green chili and onion and saute till the onion gets soft.

Now add the lentil rice mix, chopped tomato, cumin coriander red chili powder and salt. Mix well and saute for a minute.

Add 4 cups of water and close the lid. Once full pressure is reached, reduce the heat and cook for 15 to 20 minutes.

Once it cools down a little, remove the pressure and add the frozen peas. Close the lid again and let the khichdi sit aside for 10 minutes before serving. Serve with roasted papad.

Chickpea Fajita

Dried Chickpeas - 1 cup
Green Bell Pepper - 1 big, cut into thin long slices
Red Bell Pepper - 1 big, cut into thin long slices
Red Onion - 1/2, sliced
Garlic Cloves - 4, thinly sliced
Ginger - 1/2 inch, thinly sliced
Red Chilies - 2, chopped
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Lemon Juice - 1 tsp
Salt
Olive Oil - 1 tbsp

Soak the chickpeas overnight in plenty of water. Drain and rinse and add 2 cups of water. Cook in the pressure cooker for 5 whistles after full pressure is reached. Remove and drain the excess liquid.

Heat a big skillet. Add olive oil, sliced ginger, garlic, chopped red chilies. Saute on low heat for a minute.

Then increase the heat and add onion, peppers, salt. Saute on high heat for a couple of minutes. The vegetables should be cooked but crisp.

Then add the cooked chickpeas, cumin coriander powder, cayenne and adjust salt. Toss everything together for a minute more. Remove from heat, add lemon juice on top and serve immediately on corn tortillas.

Layered Brown Rice, Chickpeas and Eggplant

Adapted from http://www.foodnetwork.com/recipes/melissa-darabian/layered-picnic-in-a-jar-recipe/index.html

For Rice Layer :
Brown Rice - 1 cup, cooked
Lemon Juice - 1 tbsp
Cilantro - a handful, chopped
Salt

For Chickpea Layer :
Chickpeas - 1 cup, cooked
Yellow Onion - 1/2 cup, chopped
Oil - 1/2 tbsp
Garlic - 2 pods, grated
Ginger - 1/2 inch, grated
Turmeric - a pinch
Cayenne Pepper - 1/4 tsp
Cinnamon Powder - 1/4 tsp
Salt

For Eggplant layer :
Baby Eggplant - 10, cut into quarters
Mustard Seeds - 1/4 tsp
Onion - 1/2 cup, chopped
Garlic - 2 cloves, grated
Curry Leaves - 5
Cayenne Pepper - 1/4 tsp
Oil - 1 tbsp
Turmeric - a pinch
Tomato - 1, chopped
Jaggery / Palm Sugar - 1 tsp

Mix a little salt, lemon juice and chopped cilantro to the cooked brown rice and keep aside.

Heat oil in a skillet. Add the onion and garlic. Cook till soft. Then add chickpeas, ginger, salt, turmeric, cayenne, cinnamon and cook for a few minutes till the spices mix together. Sprinkle a little water if the spices start sticking to the bottom of the pan. Keep aside.

Heat oil in a skillet. Add the mustard seeds and once they begin to pop, add curry leaves, onion and garlic and cook till soft. Then add the sliced eggplants, salt, turmeric and cayenne. Mix well and cover and cook on low flame till the eggplants are cooked. Midway, lift the cover and add chopped tomato and grated jaggery.

To assemble, layer a jam bottle first with rice, then chickpeas and then eggplant. To serve on a plate, serve rice, chickpeas and eggplant side by side.

Bhaja Mung Daler Bhuni Khichudi / Roasted Mung Beans Risotto

Adapted from https://foodfrombengal.wordpress.com/2011/08/02/moong-dal-er-khichuri/

Mung Dal / Split Yellow Mung Beans - 1 cup
Brown Basmati Rice - 3/4 cup
Water - 5 cups
Salt
Sugar - 1/2 tsp
Turmeric - 1/4 tsp
Red Chili Powder - 1/2 tsp

Ghee /Clarified Butter - 2 tsp
Cashewnuts - 1 a handful
Raisins - a handful

Peanut Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Small Cauliflower - 1/2, cut into very small florets
Roasted Cumin Powder - 1/2 tsp
Turmeric - a pinch
Salt
Frozen Green Peas - 1/2 cup

Take the mung dal in a heavy bottomed pan and dry roast over low heat till the dal emits a nice aroma and starts to change color to light brown.

Add the brown rice to the roasted dal and wash with plenty of water. Add 2 cups of water, salt, sugar, turmeric, red chili powder and bring to boil.

At the same time, take 3 cups of water in a sauce pan and bring it to boil over low heat. Cook the dal and rice mixture till the liquid reduces, then add a cup of warm water from the sauce pan. Cook the mixture this way adding warm water when the liquid dries up till the rice is soft and cooked.

Heat ghee in a skillet and add the cashews and raisins. Saute till the cashews turn golden and remove and keep aside.

In the same pan, add a tbsp of peanut oil. Add cumin seeds, bay leaf, green chili, grated ginger and saute for a minute.

Add the cauliflower florets, salt, turmeric. Saute till the florets are half cooked. Add the roasted frozen peas and cumin powder and saute till the florets are completely cooked and start to get brown.

Remove and mix with the cooked dal and brown rice. Sprinkle the roasted cashews and raisins on top and serve with fried papads.

Quinoa Bisi Bele Bhath

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2011/08/quinoa-bisi-bele-bath.html

Quinoa - 3/4 cup
Tur Dal / Yellow Split Pigeon Peas - 3/4 cup
Olive Oil - 1 tbsp
Bay Leaf - 2
Dried Whole Red Chili - 2
Curry leaves - 10
Onion - 1/2, chopped
Tomato - 1, chopped
Mixed Vegetables - 2 cup (carrot, green beans, peas, eggplant, cauliflower)
Tamarind - 1 tsp, soaked in 3 tbsp warm water for 30 minutes and discard the pulp
Salt
Bisi Bele Bhath Powder - 4 tsp
Water - 3.5 cups
Cilantro - a handful, chopped

Wash the quinoa and tur dal under running water in a strainer for a couple of minutes. Keep aside.

Heat oil in a pressure cooker pan. Add bay leaf and dried red chili.

Add curry leaves, salt and chopped onion. Cook till the onion gets slightly soft.

Add chopped tomato and cook till the tomato gets mushy.

Add the chopped mixed vegetables, salt and bisi bele bhath powder. Saute for a few minutes. Add the tamarind extract.

Now add the washed quinoa and tur dal and 3.5 cups of water. Cook in the pressure cooker for 3 whistles.

Garnish with chopped cilantro and serve along with papads.

Curried Quinoa with Grilled Vegetables

Quinoa - 3/4 cup
Water / Vegetable Stock - 2 cups
Salt
Turmeric - a pinch
Roasted Cumin Powder - 1/4 tsp
Roasted Coriander Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Golden Raisins - 2 tsp
Roasted Cashewnuts - 1 tbsp
Olive Oil - 1 tsp

For grilled vegetables:
Brinjal - 1/2, cut into 1/4 inch roundels
Red Pepper - 1/2
Green Pepper - 1/2
Red Onion - 1, cut into roundels
Olive Oil - 1/2 tbsp
Salt
Pepper / Red Chili Powder - 1/2 tsp
Parsley / Basil / Thyme - optional

Fried Egg - 2, (optional)

Mix the vegetables with olive oil, salt and pepper and marinate for 10 minutes.

Wash the quinoa under running water for a couple of minutes. Put it in a sauce pan with 2 cups of water/veg stock, salt, turmeric, coriander cumin powder, chili powder, olive oil and bring to boil.

Reduce the flame and simmer till all the liquid is absorbed. Remove from heat, add the raisins and cashewnuts and cover and keep aside.

Heat a stove top indoor grill pan. Brush with olive oil. Add the vegetables and grill on both sides till done. Sprinkle any fresh herb on top.

Serve the quinoa with the grilled vegetables and a fried egg.

Veggie Lo-Mein in Peanut Sauce

Adapted from http://thespicewholovedme.blogspot.com/2011/05/veggie-lo-mein-in-peanut-sauce.html

Brown Rice Noodles - 4 oz
Peanut Butter - 2 tbsp
Soy Sauce - 1 tbsp
Ginger - 1 inch, thinly sliced
Garlic - 4 cloves, thinly sliced
Green Chili or Red Pepper Flakes - to taste
Salt
Mixed vegetables - combination of onion, green beans, carrots, cabbage, red pepper, green pepper, edamame, bean sprouts, baby broccoli, baby corn
Peanut Oil / Sesame Oil - 1 tbsp
Scrambled Eggs (optional)

Cook the noodles in plenty of salt water till done. Rinse with cold water and keep aside.

Mix the peanut butter with the soy sauce and make a sauce and keep aside.
Heat oil in a big wok. Add the ginger, garlic and green chili and saute till the garlic begins to change color.

Add the vegetables  and a little salt and cook on high heat, tossing continuously.

Once the vegetables are cooked but still crunchy, add the noodles and peanut sauce.

Mix well and stir fry for a few minutes.

Remove and add scrambled eggs, if using and serve immediately.