Wednesday, May 23, 2012

Quinoa Seasoned with Yogurt

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Quinoa pronounced as "keen-wa",is a grain packed with vitamins and minerals.A superfood,it is a good source of protein,amino acids and antioxidants.This recipe is a nutritious combination of the protein packed wonderfully nutty tasting quinoa with creamy yogurt and crunch from the tempering.Quick and convenient to make this meal is healthy,refreshing and perfect as an accompaniment or a meal by itself.

Ingredients Serves 2
Pressure Cook
1 cup Quinoa
2 cups Water
2 tsp Oil

Seasonings
1 tsp chana dal
1 serrano pepper chopped fine-deseeded
1/4 tsp mustard seeds
1/4 tsp finely chopped ginger
Few Curry and Coriander leaves-optional
1 tbsp oil

To Mix
1 1/2 cups Cooked Quinoa
1 cup Nonfat Yogurt
10 Raw Cashews freshly roasted-Optional
1/2 cup Sweet Grapes
1/4 cup Water add more if needed
Salt per taste

Method
Wash Quinoa 4-5 times in water.Drain the water completely,add 2 cups water,2 tsp oil and pressure cook in a pan on medium heat for 4-5 pressures about 20 mins depending on the pressure pan.Let it cool completely.Fluff the quinoa with a fork and set aside.

For the Seasoning:Heat oil in a pan add chana dal,when slightly roasted add mustard seeds,when the mustard seeds begin to pop add serrano peppers,ginger,curry and coriander leaves.Mix to blend well and set aside.

To mix:In a bowl add cooked quinoa,grapes,yogurt,water,salt,cashews,seasonings and mix to blend well.

Note:More fruits of different kind can be added if preferred.For a much creamer consistency add higher fat yogurt.For a vegan option substitute with plant based yogurt.

 

Wednesday, May 16, 2012

English Muffin Sandwich with Sweet Potato Side

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Single serving size soft egg and creamy cheese tucked inside crispy toasted English muffin makes for an easy quick breakfast.Served accompanied with curried sweet potatoes and chicken makes it an ideal meal for a early start.Finish it off with some yogurt or fresh fruit for a well balanced breakfast or brunch.
Ingredients
For each Sandwich
1 English Muffin
1 Cheese Slice
1 Egg
Salt & Pepper
Oil

Side Serves 3
2 Sweet Potatoes - Cooked
Chicken - One Cup
Hot Curry Pwd(used Sadaf brand) - Per Taste
Turmeric Pwd few pinches
Salt and Oil

Method
For the Sandwich:Toast the English Muffin.In a bowl beat an egg with salt and pepper and set aside.Heat oil in a pan add the beaten egg and flip cook on both sides.Add it along with the cheese to the muffin to make a sandwich.For the side:In a pan add oil add chicken,salt,turmeric and stir till chicken is cooked,add cooked cubed sweet potatoes,curry powder and gently stir to cook well.Once roasted enjoy as a side with the sandwich.


Wednesday, May 9, 2012

Yummy Munchies with Jaggery

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Coconuts are available abundantly in India,where the climate favors the growth of these fruit.Tall coconut trees can be found in backyards and frontyards of many households.
Both my maternal and paternal grandparents had many of these trees around their homes.As soon as I reached my maternal grandparents house my first stop would be to their backyard,first stop at the guava trees and then the gooseberry trees,I would then checkout their abundant collection of jasmine flower plants and another flower called December because they would bloom only during the winter months- for flowers and buds-happily munching on those delicious guavas and gooseberries.They also had Drumstick and Plantain trees.My last stop would be at the small but beautiful vegetable garden, simply loved those peppers,eggplants,okras and greens before settling down below the gigantic tamarind tree,which was my favorite spot to hang around.


My paternal grandparents,where do I start,they lived in a farmhouse,we had to walk through sugarcanes and paddy fields to reach the house.I would happily pluck out those raw groundnuts from the plant on the way and munch on them.They had huge coconut trees too.We would have sweet delicious coconut water and tender coconuts throughout our stay with our grandparents.As a child it was so fascinating to watch someone climb on those tall coconut trees so fast.Their farm house was in a very serene setting surrounded with paddy fields,fresh vegetables,mango and jackfruit trees,livestock running here and there with mountains in the far background.Groundnuts or peanuts were abundantly harvested there.They were popular tea time,talk time and any time snack.We loved eating them raw,boiled or roasted.My grandparents are no more but they left some memories to be cherished.We always had coconuts and peanuts in the pantry.As a child I have very fond memories of me munching on these yummies as dessert after dinner with my family.The following are my three most popular munchies with jaggery,my most favorite being the coconut followed by unsalted roasted peanuts and then the roasted chickpea gram.Hope you like munching on them too!!

In the picture
Jaggery - http://www.buzzle.com/articles/jaggery-vs-sugar.html
Coconut Slices -After slicing the coconuts peel the brown under of the coconuts-they are not too good for the digestive tract.It should all be white.
Roasted Unsalted Peanuts
Roasted Gram


Sending this to BWW #32 created by Susan of Well Seasoned Cook and hosted by Simona of briciole
Sending this to My Legume Affair #46 by Susan of Well Seasoned Cook,hosted by Priya of Mharo Rajasthan's Recipes

Tuesday, May 1, 2012

Kung Pao Tofu

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Kung Pao-which means stir fried with chillies and peanuts- is one of the most popular items on the menu in a Chinese restaurant.Its my favorite too.I make it with both chicken and tofu,sometimes with both.In this post I have made Kung Pao Tofu wherein I have made a easy stir fry with tofu using the natural flavors of the ingredients.Love the unique flavor each ingredient adds to this dish especially the crunch from the peanuts,celery and my most favorite ginger, garlic and the heat from the chilli peppers.If preferred substitute tofu with chicken or make it half and half.Can be made less greasy by reducing the oil and the heat from the chillies can be increased or decreased per taste and preference.

Prep Time-10 mins
Cooking Time-10 min
Serves 2
Ingredients 
1 12 oz pack Extra Firm Tofu 
1 1/2 cups thinly sliced onion lengthwise
10 hot dry red chillies
1-2 hot serrano peppers cut in circles
1 1/2 tbsp-heapful- ginger cut in thin flakes
1 1/2 tbsp-heapful- garlic cut in thin flakes
1/2 cup cooked potato cut in cubes-optional
2 stalks fresh celery chopped
1 stalk spring onion chopped
3/4 cup peanuts 
2 tsp soy sauce(+/- as per taste)
Oil as per taste
Salt as per taste

Method
Heat 3-4 tbsp oil in a pan add the peanuts,when roasted set aside the peanuts to cool.In the same oil add the dry red chillies-hot ones- they add great flavor to the oil,then add ginger,garlic,onions,salt and cook till the onions turn golden and are well cooked.Add the serrano peppers,potato and cook for few more minutes.Add chopped celery,tofu,soy sauce,peanuts,spring onion and stir cook well to blend.Enjoy hot!!

Note:Pat dry tofu in a towel.Cut them in 6 rectangular strips.Shallow fry or deep fry them as preferred,cut them into smaller rectangles and then add it to the stir fry.

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