Quinoa Pongal

        

I went to my Dear Uncle, Aunty's place in CA for Christmas Holidays. I have to tell few words about my uncle. He is a super duper healthy person and he inspires me in many aspects. Every day at 7:00 AM he makes vegetable+fruit smoothies and gives it to all of us.

Quinao is his latest favorite and he used it left & right in almost all the dishes. To my surprise he made Pongal and my Maami made Walnut Chutney for breakfast.  Needless to say, it was yummy and I thoroughly enjoyed it.

Quinao is rich in high protein than any other grain and has more fiber too. There is no hard & fast rules to use Quinao, juz use it in all of rice dishes instead of rice to avoid excess carbs & sugar. Even I grinded it with my multi-grain 'Adai'.                            

Quinao needs to be washed 2 or 3 times by rubbing the seeds together before cooking.                              

                               

Ingredients:                      

Quinao---------------------> 1 cup

Moong dhal---------------> ½  cup

Black Pepper--------------> 1 tsp

Cumin Seeds--------------> ½ tsp

Mustard seeds------------> ½ tsp

Procedure:                        

·         Pressure Cook Quinao & Moong Dhal + Salt with 3.5 cups of water                          

·         Dry roast Black Pepper and Crush them                

·         Do the seasoning with mustard seeds, jeera & curry leaves.                       

·         Pour the seasoning over Quinao & add the Black Pepper- Jeera mixture                               

·         Serve with Walnut Chutney                       

                               

Ideas:                   

ü  For more crunchy texture, dry roast Quinoa before cooking.      

ü  1:2 is the ratio for cooking Quinoa

Tomato Rasam

Sometimes I make this quick Rasam in few minutes, which is fast & easy.

Ingredients:                                   

Tomato---------------------> 1 Smashed (either simply with hands or microwave it & then smash)

Tamarind Water----------> 1 cup

Rasam Powder------------> 5 tsp

Garlic------------------------> 4 Cloves, minced

Paruppu podi--------------> 2 tsp(Optional)

Turmeric--------------------> ½  tsp

Salt---------------------------> A2Y taste

Procedure:                        

·         Mix all of the above items in a deep Saucepan and check for salt & spice                              

·         Heat the saucepan, when you see bubbles coming up, switch off the stove. It is not necessary to allow the rasam to boil.      

·         Heat oil in a saute pan in medium heat, and add mustard seeds, Jeera(allow them to splutter), Red Chillies, Curry leaves                  

·         Pour the seasoning over Rasam                               

·         Garnish with Cilantro if desired                 

·         Serve with hot rice & Potato Kara curry hmm.. Yummy combinationJ                   

Ideas:                   

ü  U can replace Tamarind water with Lemon Juice to make the recipe even more easy.  But add it after switching off the stove.

Vegetable Kurma

Kohlrabi is called as 'Noolkohl'  in TamilNadu. Without Kohlrabi I'll not make Kurma because it adds unique taste & flavor  to the dish. When buying Kohlrabi, look for smaller ones which is edible and fleshy. The bigger ones need to be peeled, and it is mostly woody, fibrous with inedible outer layer of skin.                          

Usually I find smaller ones in Top Foods & Winco Foods. I chop the stem & leaves and save it for making dhal. This is also my DM's receipe.

    

Ingredients:      

Kohlrabi---------------------> 2 cups, cubed

Carrot------------------------> 1 cup, cubed

Beans------------------------> 1 cup

Potato-----------------------> 1 cup

Cauliflower-----------------> 1.5 cups

Garbanzo Beans-----------> 1.5 cups Cooked

                               

For Grinding:                    

Poppy Seeds----------------> 3 tsp Soaked (if no time, dry roast it)
Cumin Seeds----------------> 1 tsp

Bay leaves------------------> 2

Cardamom------------------> 2

Cloves-----------------------> 2

Cinnamon-------------------> 1 stick

ü  Dry roast the above items.                         

Onion------------------------> ½ cup

Tomato----------------------> 1

Ginger-----------------------> 2 inch

Garlic------------------------> 3

Coconut---------------------> ½ cup

Green chillies--------------> 4

ü  Saute rest of the items in little oil and let it cool.                               

ü  Grind everything to make paste in mixie/food Processor                             

                               

Procedure                          

                               

·         Cook all the cut vegetables(except Cauliflower) with enough water, salt, Turmeric in a deep sauce pan and close it with lid.                               

·         Add the Cauliflower florets when other vegetables are half cooked                        

·         Stir in grinded masala paste & Garabanzo beans ; add water if needed.                 

·         When the vegetables are cooked(make sure it is not overcooked or mushy),keep it in low heat for 10 minutes stirring occasionally                        

·         Garnish with Cilantro if desired                 

·         Serve with hot rice or Chappati

                               

Ideas:                   

Instead of Green Chillies, Red chillies or Red chili powder can also be used. It will be a different version of Vegatable kurma.               

Peanuts Sundal

                       

All of our Tamil friends in Olympia do Prayer for Lord Murugan every week of Karthigai Month.  We will start with slokhas by kids, followed by singing Kandha Shasti Kavacham, Sri Lingastakam, Thirupugazh and few other Murugan Songs. This year we made it more informative and discussed a lot about 'Aarupadai veedugal' with kids. It was the last week of Karthigai Month in my friend's  place.  My Dear Friends ordered me J to make their favorite Peanuts sundal for the Potluck. They didn't know that it is so easy for me. Juz joking.

           

Ingredients:

Raw Peanuts-------------> 4 Cups

Onion --------------------->1 cup(Finely Chopped)

Cilantro ------------------->1 cup(Finely Chopped)

Mustard Seeds----------->2 tsp

Urad dhal------------------>2 tsp

Oil--------------------------->5 tsp
Salt-------------------------->A2Y taste

                               

For Masala Powder                        

Cocunut-------------------->1/2 Cup(Fresh or powdered)

Split Roasted Channa Dhal--------------------->1/4 cup(Pottukadalai)

Red Chillies---------------->5

Grind the above items (without water) and keep it ready.

Method:                               

• Soak the peanuts overnight and pressure cook it with salt(If soaking is not done, leave it more whistles; it will not be mashed like other beans.)                          
• Drain the excess water completely                         
• Heat oil in a pan; once it is hot add mustard seeds and urad dhal.                             
• Add the cooked peanuts, stir it for couple of minutes.                   
• Now add the Masala Powder, Salt and mix it well for couple of minutes                          
• Finally add the raw onions and mix them, Switch off the stove                             
• Garnish with cilantro                                                 

Shredded Carrots and Mango will make the sundal more tasty, if added.              

Prayer went very well and we were having dinner. All of a sudden, my DF become dizzy. My brain stopped working immediately. Luckily all of our friends were around.                  

                               

Our heartfelt Thanks to all our friends for taking care and giving moral support in the difficult situation. Million Thanks for their prayers too.                      

It was so stressful moment, but nothing very serious by Lord Murugan’s Grace.

Walnut - Celery Chutney

Though Celery is a boring vegetable for your taste bud, it is healthy for your body because of its vitamins & minerals.                      

Walnut & Celery combination helps in lowering Cholesterol & blood pressure.                   

I use Celery in my Minestrone soup & Whole Lentil Dhal. After using it in the soup, I had still more than 1/2 a bunch of Celery and I was supposed to make Walnut Chutney for a Party.                              

Well.. Y don't I try using it in my Chutney. Let’s see how it works out                      

Ingredients: 

Walnuts------------------->2 cups

Celery--------------------->1/2 bunch chopped into chunks

Onion --------------------->1 Sliced

Tomato-------------------->2 Sliced

Green Chilli--------------->10 (A2Y spice bud)

Ginger--------------------->4 inch

Garlic---------------------->3 (Optional)

Cilantro------------------->1 bunch

Salt------------------------->As desired

Olive Oil------------------->5 tsp

              

Method:                 

·         Make powder out of Walnuts in Pulse mode (of Mixie) and keep it aside                             

·         Heat oil in a pan, add chunks of Celery and fry until it is cooked.                

·         If you don't like the raw smell of Onions & Tomatoes, add those also along with Celery.                

·         When it is cool, grind it with rest of the ingredients                         

·         Now add the powdered Walnut, sometimes because of the oil it might turn as hard butter instead of powder.                 

·         If the chutney is for Idly or Dosai, water can be added.; otherwise grind everything to make 'Thovaiyal'

               Gothumai Dosai with Walnut - Celery Chutney:

Thai Fried Rice

This weekend, I went to newly opened Winco Foods in Lacey. They had a huge collection of vegetables, and I bought almost everything that I cook including Tofu & moong sprouts.                  

On the way back, it was raining heavily and I felt like having Thai fried rice very badlyJ. So I came home and made it, though I was very tired. Usually I don’t prefer any sauces in any of my recipes, so no sauce is needed.

In the picture, I tried the same recipe with Quinao which I made for Christmas Potluck in Workplace.

Ingredients:

Cooked Rice--------------------->1.5 cups(Refrigerated the day before)

Tofu------------------------------->200 gms cut into cubes

White Onion-------------------->1 cup, sliced; ½ cup chopped (explained below)

Tomato--------------------------->2

Broccoli-------------------------->2 crowns

Zucchini-------------------------->3 cut into rounds

Capsicum------------------------>2 sliced length wise

Mung Sprouts------------------>1 Small Packet

Green Chillies------------------->2

Ginger---------------------------->1 inch

Garlic----------------------------->4 cloves

Red Chillies

/Crushed Pepper--------------->2 tsp

Salt-------------------------------->As desired

Cilantro--------------------------->1/4 cup chopped

 Thai paste                         

Onion - half cup chopped             

Tomato                               

Green Chillies                   

Ginger                 

Garlic                    

Red Chillies                        

Cilantro                               

Salt        

Procedure:

·         Shallow fry Tofu Cubes , add 3 tsp of Thai paste and little salt. Cook for 4 minutes or until lightly browned stirring occasionally. Keep it aside. This way Tofu is blended well with spiciness & salt.   

·         In the same pan, pour little oil and add the Thail paste and fry for 4 minutes                       

·         In another deep pan or Wok, add Onions, Broccoli, Capsicum                     

·         Once vegetables are half cooked, add Zucchini with salt & Crushed pepper according to the spiciness

·         Next mix the Thai paste and add the rice

·         Finally add moong sprouts

·         Mix the ingredients well without smashing them.

·         Garnish with Chopped Basil, Green Onions, fried Garlic, & Thail chilles(if u want the Thai fried rice look as in restaurants) - I skipped this step, because I didn’t have any of these.                    

·         U can also add, baby corn, Water Chestnuts and Bamboo shoots. I didn't add any of them

             

It was heaven eating the hot Thai Fried rice in cold weather and rain. ithu konjam 2 much thaan.. still I needed it after worn-out shopping.