Quinoa Upma/Pilaf

I'm on a healthy-eating spree! If you guys haven't tried quinoa yet, you are significantly missing out! It is a grain-like seed that can substitute any grain you use, and even rice. It is filled with lots of protein, and being the picky eater I am, even I love the taste of it :)

Quinoa upma is a fast go-to meal, filled with nutrients, that you can further add veggies as per your liking.

This recipe serves 4.

What you need:

• Quinoa - 1 cup
• Diced Mixed Veggies - 1 cup combined
• Favorites are carrots, potatoes, bell peppers, onions, corn, spinach
• Oil - 2 tbsp
• Mustard Seeds - 1tbsp
• Urad dal/ skinned black gram - 2 tbsp
• Turmeric powder - 1 tsp
• Serrano chili - 2
• Salt (as needed)

Method:

1. Heat oil, add mustard seeds, and when the splutter, add the urad dal.
2. When the dal begins to brown, add the chilis & veggies, and fry for 5 minutes or so.
3. Add salt & turmeric powder, followed by the quinoa.
4. In a couple of minutes, add 2.5 cups of water (ratio of quinoa to water is 1 : 2.5), and let simmer covered on low heat for 15-20 minutes.
5. Taste to make sure quinoa is al dente, and fluff up with fork.

Serve with chutney of choice or hot sauce and yogurt like I did :)

Basundi

I had basundi as a very young kid, and had forgotten about it for many years.  After about 15 years, the first time I had it was my own.  I usually try to make items with minimal ingredient needs but am willing to put in effort.  This is one of those simple yet time-consuming options.  Its appeal is from the richness of the ingredients, so definitely not for the calorie-counters.

Here's my version - This makes dessert quantity for 2.

What you need:

• Half & Half - 1 pint
• Milk (optional) - 1/2 cup
• Sugar - 6 Tbs
• Pistachios & Almonds - handful
• Cardamom/Elaichi - pinch

Method:

1. Simmer the half & half (and milk) on low heat in a big saucepan, while stirring often until it thickens further and the quantity reduces in half. (about 45 mins)
2. Add sugar and simmer for another 15 mins.
3. Add crushed/ground nuts and cardamom and remove from heat.

Tastes amazing warm or chilled.  I had one cup each way :P

 

Banana Date Sweet - Super Quick and Easy!!

I had about 10 minutes this morning to make a small amount of some sweet as offerings to God, and I ended up finishing it off in just 5 minutes.  Here's what I came up with.  It was quick, healthy, and yummy!!


What you need:

• Banana (ripe) - 1
• Pitted Dates - 5-6
• Ghee or butter - 1 Tbs
• Milk - splash
• Cardamon/elaichi - a pinch

Method:

Add chopped pieces of banana and dates to heated ghee/butter and fry for about 2 minutes.  Add the milk and mix for a couple more minutes until it all becomes mushy.  Add the cardamom, and enjoy!!

P.S. I have a bunch more pending recipes to post. Stay tuned :)

Corn in Cashew Gravy

Don't you just love it when you barely put effort into something, but it exceeds your expectations?  This is what happened to me last night, after a tiring day. I decided to make a subji of corn in a creamy gravy sauce. You'd be surprised, as I was, how one ingredient can really take a recipe to the next level.  The paste of cashews adds such a creamy richness to this simple gravy.

What you need:

• 2 cups frozen corn (I used petite organic ones)
• 1 cup frozen green peas (I again used petite ones)
• Handful of raw cashews!
• 1 red onion
• 3 cloves of garlic
• small piece of ginger
• 1 green chili
• 1/2 tsp turmeric powder
• 1 tsp chili powder or paprika
• 1/2 tsp cumin powder
• 1 tsp cumin seeds
• 3-4 tbsp olive oil
• salt/black pepper to taste

Method:

1. Puree onion, garlic, ginger, and green chili, set aside
2. Puree the cashew nuts with about 1/4 cup of water, set aside.
3. Microwave corn and peas for 3-4 minutes until tender.
4. Heat the oil and fry the cumin seeds.
5. Add the onion paste and fry for 10 minutes.
6. Add the powders (turmeric, chili, cumin) and any other optional Indian spices (i.e. garam masala), and let cook for 5 minutes.
7. Add the cashew paste, and cook for another 5 minutes, adding water if needed.
8. Mix in the corn and peas, season with salt/pepper, and simmer for 10 minutes.
9. Serve hot with any bread of choice.  I used masala naan, but it's definitely yummy and healthy enough on its own :)

Should serve 4.

Carrot Kheer for Krishna

Been preoccupied with stuff, but I've still been cooking.  Krishna Jayanthi was a couple of weeks back, and I decided to make yummy treats for Krishna.  The main item was carrot kheer, but I accompanied with Panchamritham (fruit salad in honey) and a butter/sugar mixture.

Carrot Kheer, I discovered is probably one of the easiest Indian desserts that is also so healthy.  I had it for dinner for the next few days, without any guilt, because it was basically just carrot milk :)  Also, I eyeballed all the quantities, so it's definitely an easy Indian sweet to start with.


Here's what you need:

• Carrots - 3
• Milk - about 2 cups
• Sugar - about 1/4 cup
• Unsalted raw Cashews - 10
• Elachi - 1/4 tsp
• Ghee - 2 tsp

Method :

1. Cut the carrot into large pieces (halves or thirds) and pressure cook for about 20 minutes.
2. Once it cools, the peel slides off so easily.  Peel & blend into a smooth paste.
3. In a small pan, add ghee to fry the cashews and set aside.
4. In a heavy bottom pot, heat the milk until it boils.
5. Add the carrot paste and sugar and simmer for 15-20 minutes.
6. Finish by adding the elachi powder and cashews.

It tastes yum warm, but even better chilled!

Raita - Yogurt Dip

Raita is a quick and easy Indian condiment. It can be used as a dipping sauce or a side for any spicy rice or bread.

It's one of those recipes that you can throw it many different ingredients, and they all will make an equally yummy version of the "raita". Here's my version from a Sunday lunch that I used as a side for "vegetable pulav"



Ingredients:
1/2 Peeled Cucumber
5-6 Grape tomatoes
1/2 Onion
Handful of Cilantro
Creamy Yogurt - 1 C
Mint Buttermilk (optional)
Sour Cream (optional)
Cumin Powder (optional)
Chaat Masala - 1 tsp (optional)
Black pepper - to taste
Salt - to taste


Directions:
Chop all the vegetables you want to use uniformly. Stir in the yogurt, and a dollop of sour cream, and mix in the remaining ingredients. A splash of the mint flavored buttermilk will give it great fragrance and flavor.

Dum Aloo

This past weekend, I made Dum Aloo (Fried baby potatoes in a creamy gravy). It's a fool-proof crowd pleaser, but definitely not for the calorie conscious. Nevertheless, I substituted a couple of the traditional ingredients with healthier options, such as olive oil for ghee and non-fat Greek yogurt for the heavy cream. It was so delicious, that my dad and I are still savoring it little by little.

Ingredients:

10-12 baby potatoes (slice in half if they not "babies")
Onion- 1 large
Tomato - 1 pureed
Ginger - 1 piece
Garlic - 2-3 cloves
Green Chilli - 2
Cilantro - 4 tbsp
Cumin Seeds - 1tbsp
Cloves - 2
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tbsp
Powdered Cardamon - 1/2 tsp
Garam Masala - 1 tbsp
Yogurt - 6 tbsp
Salt - 1-2 tbsp
Olive oil - 4-5 tbs



Directions
1. Boil and peel the potatoes
2. Add 2 tbs oil and shallow fry the potatoes until they are crisp and roasted.
3. Blend the onion, ginger, garlic, and chili into a paste.
4. Heat the rest of the oil and add cumin seeds and cloves until they splutter
5. Add the onion paste and fry till golden brown.
6. Add the powders (chili, turmeric, cardamom, garam masala), and cook for a couple more minutes.
7. Add the tomato puree and simmer for 5 minutes.
8. Beat the yogurt (if not a European kind, which is already smooth), and incorporate it one spoon at a time, so that it doesn't curdle.
9. Add the potatoes, and simmer for 10-15 minutes.
10. Top with chopped cilantro and enjoy with roti or rice!