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.

Spicy Brown Lentils

Brown Lentils - 1 cup
Water - 3 cups
Salt
Roasted Cumin Powder - 1 tsp
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Ginger - 1 inch, finely grated
Tomato - 1 big, grated
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Cilantro / Parsley - a handful, chopped

Add 3 cups of water, salt and cumin powder to the washed lentils and bring to boil. Reduce the heat and simmer till all the liquid has evaporated and the lentils are cooked but retain their texture and not mushy.

Heat oil in a skillet. Add the mustard seeds. Once the seeds begin to pop, add hing and grated ginger. Cook for a few  minutes. Then add the grated tomato, turmeric, chili powder. Sprinkle a little water and cook on low fire till oil separates from the spices.

Add the cooked lentils and mix well with the spices. Cook for a few minutes more. Garnish with cilantro / parsley and serve.

This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook

Sweet Corn Salsa

Fresh Sweet Corn kernels - 1 cup
Dried Black Beans - 1 cup
Roasted Cumin Powder - 1/2 tsp
English Cucumber - 1/2 cup, chopped
Red Onion - 1/4 cup, chopped
Tomatillo - 1/2, finely chopped (optional)
Roma Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1/2 lemon
Salt
Pepper

Soak the black beans overnight in plenty of water.

Drain and rinse well. Put the beans in a sauce pan and add 3 cups of water.

Add some salt and roasted cumin powder. Bring it to boil. Simmer and cook till the liquid has evaporated and the beans is cooked and soft. Drain any remaining liquid and keep aside.

Heat a cast iron skillet on medium high heat and add the sweet corn kernels. Cook tossing frequently till the kernels start getting brown specks. Remove and keep aside to cool down.

Add corn kernels, cooked beans, chopped cucumber, red onion, tomato, jalapeno, cilantro, lemon juice, salt and pepper. Mix everything well and leave for an hour. Serve as a salad or with corn chips as an appetizer.

Medu Vada / Fried lentil Dumplings

Makes around 15 small vadas
Urad Dal / Black gram - 1 cup
Water - 1/4 cup
Salt
Coarsely Ground Black Pepper - 1/2 tsp
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Coconut - 1 tsp, grated (optional)

Peanut Oil for deep frying

Soak the urad dal overnight in 3 cups of water.

Wash well a few minutes and drain water.

Add about 1/4 cup water and some salt and blend in a blender to make a smooth paste. Add as little water as possible so that the mixture is very thick and not too watery. This is required to give the vadas a round shape with a centre hole.

Add ginger, chili and black pepper. Using a fork beat the mixture for 5 minutes. This will help to make fluffy vadas.

Heat peanut oil for deep frying. The oil should be hot so that the vadas do not soap up excess oil. Apply some water on your palms. Take a lemon size quantity of the batter and make a ball with it. Now with your fingers flatten it lightly and make a hole in the centre.

Gently drop it in the hot oil. Deep fry till golden brown on both sides.

Serve with hot sambar.

Grilled Asparagus with Dijon Mustard

Asparagus - 1 lb
Olive Oil - 1 tbsp
Salt
Fresh Ground Black Pepper - 1/2 tsp
Dijon Mustard - 2 tsp
Lemon Juice - 1 tsp

Trim the tough edges of the asparagus.

Mix olive oil, salt, pepper, mustard in a bowl. Add the asparagus and mix well. let it marinate for 15 minutes.

Heat and indoor stove top grill. Cook the asparagus for 5 to 6 minutes turning once.

Sqeeze lemon juice on top and serve.

Eggplant & Tomato Sambar

Tur Dal / Yellow Split Pigeon peas - 3/4 cup
Water - 3 cups
Turmeric - 1/4 tsp
Salt
Oil - 1 tbsp
Black Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Hing / Asafoetida - a pinch
Curry Leaves - 10
Yellow Onion - 1/2, chopped
Big Eggplant - 1/2, cut into tiny cubes
Tomato - 1, cut into small cubes
Tamarind - 2 tsp, soak in warm water for 30 minutes and discard the pulp
Jaggery - 2 tsp, grated
Sambar powder - 2 heaped tsp

Wash the tur dal in plenty of water. Add 3 cups of water, salt and turmeric and cook in a pressure cooker till very soft. (5 whistles is prestidge cooker)

Heat oil in a pan. Add the mustard seeds and once they start popping, add hing, green chili and onion. Cook for a couple of minutes.

Add the chopped brinjal, a little salt, turmeric and curry leaves. Mix everything well. Sprinkle a little water and cover and cook on medium low heat till the eggplant is cooked.

Add chopped tomato, tamarind extract and jaggery.

Then add the boiled tur dal and sambar powder. Mix well. Add a little water if required. Check the seasoning. Bring it to boil and cook till desired consistency.

Sweet Corn Vegetable Soup

Adapted from http://vardhiniskitchen.blogspot.com/2011/08/sweet-corn-soup.html

Organic Sweet Corn Kernels - 2 cups + 1 cup
Water - 2 cups + 2 cups
Olive Oil - 1 tbsp
Ginger - 1/2 inch, finely chopped
Garlic - 3 cloves, finely chopped
Cabbage - 1 cup, finely chopped
Carrot - 1, finely chopped
Green Beans - 10, finely chopped
Salt
Fresh Ground Black pepper - 1/2 tsp
Eggs - 1, well beaten (optional)
Rice Wine Vinegar - 2 tsp
Green Chili - 1, finely chopped
Low Sodium Soy Sauce - 2 tsp (optional)

Add the thinly chopped green chili to the vinegar and keep aside.

Put 2 cups of corn kernel with 2 cups of water in a sauce pan and bring it to boil. Simmer and cook for around 15 minutes till the corn is very soft.

Remove and blend the cooked corn in a blender to make a smooth paste. If required, add a little water while blending.

Strain the pureed corn using a strainer adding a cup of water while straining. Keep the strained puree aside and discard the rough pulp.

Heat oil in a pan. Add the garlic and ginger and saute for a few seconds. Add cabbage, carrot and beans. Sprinkle some salt and pepper. Cook for 5 minutes.

Now add half cup of corn kernels. Cook till the vegetables are soft but still slightly crunchy.

Add the strained puree. Bring the soup to boil. Check for seasoning. Cook till the desired consistency is reached.

If using egg, add the beaten egg to the soup and immediately mix it with a fork. Cook for a minute more.

Add the green chili infused vinegar and mix well.

Add a dash of soy sauce on top and serve.

Baked Garlic Potato Wedges

Adapted from http://www.cookingandme.com/2011/08/baked-garlic-potato-wedges-recipe.html

Organic Red Potato - 3 big, cut into long wedges, 12 wedges from each potato
Olive Oil - 2 tbsp
Garlic Cloves - 5, grated
Cornstarch - 3 tsp
Red Chili Powder - 1/4 tsp
Paprika - 1/4 tsp
Fresh ground black pepper - 1/4 tsp
Turmeric - a pinch
Salt

Mix the grated garlic with the olive oil in a small saucepan and heat it on low fire. Once the oil is warm, keep aside for the oil to be infused with the garlic flavor.

Put the potato wedges in a big pan, cover with sufficient water and bring it to boil. Cook for 5 minutes till the wedges get slightly tender.

Remove from heat and drain well. Keep aside in a bowl to cool down for a few minutes.

Preheat oven to 400F.

Pour the garlic infused olive oil on the potato wedges. Now add salt, pepper, chili powder, paprika and cornstarch and rub gently so that all the wedges are coated with the cornstarch. Sprinkle some more paprika on top.

Arrange the wedges on a foil lined baking sheet and bake for 35 minutes till they are golden brown and crispy on the outside.

Broccoli and Lima Beans Paratha

Organic Broccoli - 1 big head, 2 cups grated
Baby Lima Beans - 2 cup
Oil - 2 tsp
Cumin Seeds - 1 tsp
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Salt

Whole Wheat Flour - 3 cups
Salt - 1/4 tsp
Warm Water - 1.5 cups
Peanut Oil - 2 tsp

Olive Oil - 2 tbsp for cooking the paratha
Ghee / Clarified Butter - 1 tbsp (optional)

Put the lima beans in a sauce pan, add 2 cups of water and bring it to boil. Reduce the heat and cook till the liquid evaporates and the beans are very soft.

Drain if there is any liquid present, add a little salt and mash the beans well. Keep aside. Alternatively, the beans can also be cooked in a pressure cooker with very little water till soft and then mashed.

Make a dough from the wheat flour after adding a little salt, a tsp of oil and some warm water. The dough should be very soft and pliable. Add a few drops of oil on top of the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add the grated broccoli, salt, chili powder, aamchur, cumin coriander powder. Cook for about 10 minutes till the broccoli is soft and cooked. Add the mashed lima beans. Cook for a few minutes more till the filling comes together as a soft ball. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas a little flour for rolling.

Heat a cast iron griddle and cook the parathas with a olive oil. Apply a little ghee on top before serving. Serve with yoghurt and sweet mango chutney.

Sauteed Swiss Chard with Toasted Coconut

Adapted from http://abgplanttoplate.blogspot.com/2011/07/swiss-chard-saute-with-toasted-coconut.html

Swiss Chard - 1 bunch, stems and leaves separately chopped
Virgin Coconut Oil - 1 tbsp
Shallot - 1, chopped
Garlic Cloves - 4, thinly sliced
Salt
Red Chili Powder - 1/4 tsp
Dessicated Coconut - 1 tbsp
Pine nuts - 2 tsp, lightly toasted
Lemon Juice - 1 tsp

Toast the dessicated coconut over low heat in a skillet till they are light brown. Keep aside.

Heat the oil in a large skillet. Add the chopped shallot and garlic and saute for a  minute.

Add the chopped chard stems and cook for a  minute.

Now add the chopped greens and salt, red chili powder. Toss well. Cook for a few minutes more till the greens wilt and become soft.

Remove from heat and mix lemon juice. Sprinkle the toasted coconut and pine nuts on top and serve.

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.

Chanar Dalna / Paneer Curry

Adapted from http://ahaar.blogspot.com/2011/07/chanar-dalna-matar-paneer.html

Homemade paneer - 1 cup, cut into cubes
Warm salted water for soaking fried paneer - 1 cup
Potato - 1, small, cut into cubes
Green Peas - 1/2 cup
Peanut Oil- 2 tbsp
Whole Garam masala - 1 tsp (3 cardamom, 1 cinnamon, 6 cloves)
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Green Chili - 2, chopped
Tomato - 2, grated
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt
Sugar - 1/2 tsp
Cilantro - a handful, chopped

Heat a tbsp of oil in a skillet. Add the paneer cubes and saute till light brown. remove and soak in warm salted water.

 In the same skillet, add the cubed potato and a little salt and fry till half cooked and light brown on all sides. Remove and keep aside.

Heat the remaining oil in the skillet. Add the whole garam masala, bay leaf and cumin seeds. Then add the chopped chili, grated tomato, grated ginger, turmeric, chili powder, cumin and coriander powder. Cook on low fire for a few minutes. Sprinkle water in between if required.

Once oil begins to separate from the masala, add 2 cups of water, sugar and the fried potato and green peas. Cover and cook till the potato is soft.

Adjust salt and add the paneer pieces and cook for a couple of minutes more. Sprinkle chopped cilantro on top and serve.

Pasta with Peas, Carrot & Mascarpone Cheese

Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/pastina-with-peas-and-carrots-recipe/index.html

Whole Grain Pasta - 1 cup
Shallots - 2, finely chopped
Green Chili - 2, finely chopped or 1/4 tsp Crushed Red Pepper Flakes
Garlic Cloves - 4, finely sliced
Carrot - 1, cut into very small cubes
Frozen Green Peas - 1 cup
Homemade vegetable stock / water - 1/4 cup
Mascarpone Cheese - 1 tbsp
Salt
Black Pepper
Basil Leaves - 5
Olive Oil - 1 tbsp

Cook the pasta in plenty of salt water till al dente. Drain and mix a tsp of olive oil 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).

Add half tbsp of olive oil in a big skillet. Add the garlic, green chili and shallot and saute till the shallot gets soft and slightly caramelised.

Add the carrot and sprinkle some salt and pepper. Mix well. Add some vegetable stock and cover and cook for a few minutes till the liquid evaporates.

Add the frozen peas and cook for a minute.

Now add the cooked pasta and mascarpone cheese. Toss everything together.

Remove from heat, add some chopped basil leaves on top and serve.

Peach Crisp

Adapted from http://www.ecurry.com/blog/desserts/a-berry-nutty-crisp/

Organic Peach - 1 big
Raw Honey - 1 tbsp
Sliced almonds - 1 tsp
Lemon Zest / Orange Zest - 1/2 tsp
Lemon Juice - 1/2 tsp or Orange Juice - 1 tsp
Cornstarch / Arrowroot Powder - 1 tsp

Rolled Oats - 1 tbsp
Almond Flour - 1 tbsp
Cold Butter - 2 tbsp
Coconut Palm Sugar - 1 tbsp
Cinnamon powder - a pinch
Nutmeg powder - a pinch

Cut the peach into small pieces. Add honey, sliced almonds, lemon zest, lemon juice, cornstarch and mix well. Leave aside for 15 minutes.

Preheat the oven to 350F.

Mix rolled oats, almond flour, sugar, cinnamon and nutmeg. Then mix it with the cold butter, working with your fingers so that we get a crumbly mixture.

Take a 16 oz ramekin and put the peach mixture in the bottom and top with the crumbly oat mixture. Place the ramekin on a baking tray and bake for 40 minutes till the top is golden brown and the juices turn bubbly.

Serve warm as it is or with a scoop of vanilla icecream or whipped cream.

Dhokar Dalna / Fried Lentil Cake Curry

Adapted from http://apinchofspice.blogspot.com/2007/07/dhokar-dalna-and-deathly-hallows.html

Chana Dal / Split Bengal Gram - 1.5 cups
Green Chili - 2
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1 tsp
Salt
Roasted Cumin Powder - 1 tsp
Peanut Oil - 2 tbsp
Hing / Asafoetida - 1/4 tsp
Peanut Oil for deep frying

For gravy :
Oil - 1 tbsp
Bay Leaf - 1
Cumin seeds - 1 tsp
Red Potato - 1, cut into small cubes
Tomato - 2 small, peeled and grated
Ginger - 1 inch, grated
Salt
Sugar - 1/2 tsp
Yoghurt - 1 tsp
Roasted Cumin Powder - 2 tsp
Roasted Coriander powder - 2 tsp
Red Chili Powder - 1 tsp
Turmeric - 1/4 tsp
Water - 2 cups
Homemade Garam Masala Powder - 1 tsp
Ghee - 1 tsp
Soak the chana dal overnight in plenty of water.
Drain the water and blend in a blender with green chili and ginger.

Mix turmeric, salt, red chili powder, cumin powder to the lentil paste.

Heat 2 tbsp oil in a skillet. Add the hing, saute for a few seconds and add the lentil paste. Cook for 5 to 10 minutes till all liquid evaporates and the mixture is of dough like consistency and sticky.

Take out and immediately pour it on a flat greased dish. Make the mixture 3/4th inch thickness and press it with a spatula to make the top smooth and flat. Cool completely (could be placed in the refrigerator for 30 minutes) and cut into small square shaped cakes.

Deep fry these cakes on medium high heat till golden brown on both sides.

Mix the yoghurt with turmeric, red chili, cumin and coriander powder and make a thick paste and keep aside.

Heat oil in a skillet. Add bay leaf and cumin seeds.

Add the potato and turmeric and saute for a few minutes till the potato gets slightly brown.

Add grated tomato, ginger, salt, yoghurt spice paste.

Cook till oil separates from the masala.

Now add 2 cups of water and sugar and cover and cook till the potato is soft.

Add the fried lentil cakes and cook for a few minutes more. Remove from heat but leave quite a bit of gravy as the lentil cakes soak up a lot of liquid.

Sprinkle garam masala on top and add a tsp of ghee. Serve hot with steamed brown rice.