Dalia upma(cracked wheat)- one pot wonder

I make this dish for lunch box. Just like sambhar, you can add a lots of veggies to make it more nutritious, not to mention it is naturally high in fibers.

Ingredients:

1 cup of dalia/cracked wheat

1/4 cup of diced onion

2 chili, chopped

1 cup of diced vegetables like carrot, peas, green beans, etc.

1 tbsp of peanuts

1/2 tbsp of urad dal (split and polished black gram)

1 tsp of cumin seeds

1 tsp of mustard seeds

3-4 curry leaves

1/4 tsp of turmeric powder

2-3 tbsp of oil for seasoning

salt to taste

Method:

1. Heat oil in a pressure cooker and splutter mustard and cumin seeds. You may also use a regular pan

2. Add curry leaves, onion and chili. Saute until onion is translucent

3. Add peanuts and urad dal and saute for few seconds

4. Add dalia, turmeric powder and salt. Saute for a minute

5. Now add the veggies with 3 cups of water

6. Cover and pressure cook for 2 whistles. If using a regular pan, cook covered until soft

Serve with pickle and ghee.

Spicy anda curry (Egg curry)

I can never go wrong with this recipe that I learnt from my mother-in-law.
Every time, it turns out more and more delicious.

Ingredients:
4 hard boiled eggs
1 small onion, coarsely sliced
3-4 garlic cloves, coarsely sliced
3-4 stems of fresh cilantro
1 tbsp of grated dry coconut
1 tbsp of sesame seeds
3-4 whole black pepper
3-4 cloves
2 bay leaves
red chili powder to taste
salt to taste
oil for shallow frying and seasoning

Method:
1. Heat a shallow pan and roast sesame seeds and coconut, until coconut turns light brown. Keep the roasted mixture aside
2. In the same pan, roast onion and garlic, until they turn light brown

3. While the roasted mixture is cooling off, poke the eggs with a fork and shallow fry them in a skillet

4. Grind all the roasted ingredients, first sesame seeds and coconut, then onion and garlic with cilantro and little bit of water to a smooth paste
5. Heat a skillet with oil for seasoning. You can use the same oil used for frying eggs. Splutter cloves and pepper, then add bay leaves
6. Add the paste to oil and suate for 4-5 minutes until the raw smell of onion is gone
7. Now add 2 and half cups of water, chili powder and salt and bring it to a boil or two. You might add more water if you want a thinner gravy
8. Add the eggs, cover and cook for 5 mins on a medium flame

Serve hot with roti or rice.

Hot & tangy jhunka/pitla (Quick & easy)

A very simplistic and easy to make recipe. I usually make this when I am running out of groceries :p

Ingredients:
1 cup of besan (chickpeas flour)
4 tbsp oil for seasoning
soak lemon sized tamarind in 1 and 1/2 cup of water for at least 15 mins.
1 medium sized onion, sliced lengthwise
3-4 cloves of garlic, crushed
1 tsp cumin seeds
1 tsp mustard seeds
3-4 curry leaves
2 tbsp red chili powder, or according to taste
1/4 tsp turmeric powder
salt to taste


Method:
1. Heat oil in a pan and splutter mustard and cumin seeds
2. Add curry leaves, garlic and onion and fry until onion is translucent
3. Squeeze the soaked tamarind pulp and throw away the pulp.Use all the water used for soaking to make the tamarind paste/juice.
4. Add red chili powder to the oil and stir to prevent it from burning
5. Add the tamarind juice, turmeric powder and salt to the seasoning
6. When the mixture comes to a boil, turn the flame to low and add besan slowly, stirring continuously with other hand. Stir thoroughly until the besan is mixed without any dry remains
7. Cover the pan and cook on low flame, stirring occasionally for 7-8 minutes

Serve hot with rotis.

Hot & spicy baked tofu

Tried this appetizer last night with few alterations. Doesn't it look yummy?

Ingredients:
1 pack(16 oz.) of extra firm tofu
1/2 cup of medium hot buffalo wings sauce
2 tbsp of soy sauce
2 tbsp ground red chili sauce
1 tbsp of Shan's tandoori chicken masala (optional)
1 tbsp of tomato ketchup

Method:
1. Drain the tofu by pressing it wrapped in a paper towel
2. Cut tofu into medium sized cubes
3. In a bowl, mix all the ingredients except tofu
If you think any of the flavor is too much to handle, add a little water to even it out.
4. Now add the tofu cubes to the sauce and gently mix it without breaking the tofu
5. Cover and keep it aside anywhere from 10 minutes to 4 hours
6. Preheat oven at 375 F for 15 minutes
7. Lightly grease a baking sheet with olive oil and arrange the marinated tofu cubes in a single layer
8. Bake it for about 15 mins and turn the cubes to bake the other side for another 15 minutes
Note: You can bake it for some more time if you want the cubes to be crispier

Serve it hot as an appetizer.

Matkichi rassa bhaaji (Moth beans sprout curry)

My Legume Love Affair


Legume love interests: 
http://foodandspice.blogspot.com/p/mlla.html
http://thewellseasonedcook.blogspot.com/




There are few dishes that go against the convention of healthy food isn't tasty.
This is one of them.

Preparation:
Soak matki (see image below) overnight. Drain the water in the morning, cover and keep at room temperature for 5-6 hours to get sprouts.

Ingredients:
2 cups sprouted matki/moth beans
1 cup finely diced onion
3-4 cloves of garlic, crushed
1 and half tbsp of red chili powder or per your taste
1/4 tsp of turmeric powder
1 tsp cumin seeds
1 tsp mustard seeds
4-5 curry leaves
2 tsp goda masala
3 tbsp oil for seasoning
salt to taste
chopped cilantro leaves for garnishing

Method:
1. Microwave sprouts along with little salt, turmeric powder, little red chili powder and 3 cups of water for 5 minutes or until they are half tender
2. Heat oil in a skillet
3. Splutter cumin and mustard seeds
4. Add curry leaves, garlic and onion. Fry till onion is translucent
5. Add the remaining red chili powder to the seasoning and stir. I prefer to add chili powder to the oil to get a nice red gravy
6. Immediately add the microwaved sprout mixture
7. Add goda masala
8. Add salt if necessary
9. Add a of cup water. I usually prefer a thin gravy, but not too runny. Cover and boil for 8-10 minutes.
Even though the sprouts are cooked in the microwave, allowing it to boil for a while gives you a good blend.
10. Garnish with cilantro

Serve with roti or rice. This curry goes well with brown rice too.

Soy chunk curry

This is one of my fav curry, since it is easier to make and has a high amount of protein in it.

Ingredients:
1 cup of soy chunks soaked for at least 20 mins
1/2 cup of diced onions
1/2 cup of diced red tomatoes
3-4 garlic cloves, crushed
4-5 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp red chili powder, or according to your need
1/2 tsp turmeric powder
salt to taste
oil for seasoning
chopped cilantro leaves for garnishing

Method:
1. Drain the water from soy chunks
2. Heat oil in a pan and splutter cumin and mustard seeds
3. Add curry leaves, garlic and onion. Fry until onion is translucent
4. Add tomatoes and fry until they are tender
5. Add chili powder, salt and turmeric powder and stir
6. Now add the soy chunks and mix thoroughly
You may add little bit of water if you need a liquid gravy
7. Cover and cook for about 5 minutes, stirring occasionally
8. Garnish with cilantro

Serve with rice or roti.

Green 'brown' rice- Lunch box idea

This recipe contains good amount of fibers and nutritional value. Nonetheless, it is easy to make!

Ingredients:

1 cup of brown rice

1 big green pepper, diced

12-15 florets of broccoli

1/4 cup of diced onion

2-3 green Thai pepper, chopped (or according to your need)

salt to taste

olive oil for seasoning

Preparation: Cook rice with 3 cups of water

Method:

1. Heat oil in a pan

2. Add onion chops and fry until they are translucent

3. Add the Thai peppers and fry for a minute

4. Add bell pepper, broccoli and cook until they are half cooked. I don't prefer my veggies to be completely cooked, just to retain some amount of fibers in them

5. Add salt and mix

6. Now add the cooked brown rice and gently mix together. Cover the pan and cook for about 2-3 minutes