Asian flavoured Quinoa

Grains, Uncategorized

I was bored of salads , rice and roti. I wanted to make something in 10 minutes and get out of the kitchen in the heat and bored of cooking everyday twice a day during this lockdown and other multiple munchies ! So I used up all the sauces in my pantry and the only 2 vegetables left in my fridge and whipped this up. To my surprise it did indeed taste well.

Need –

  • Quinoa – 1 cup – cooked
  • Carrot – 1/2 – peeled into ribbons or cut into strips
  • Capsicum – 1 – strips
  • Corn- 1 small cup
  • Water – 4 tbsp
  • Peanut butter – 1 tsp
  • Soy sauce – 1 tsp
  • Chilli sauce – 1 tsp
  • ACV – 1/2 tsp
  • Pepper powder- 1 tsp ( adjust according to your spice tolerance )
  • Salt

Process –

  • In a pan sauté the vegetables with little oil till they are tender. Add quinoa and mix. Add salt and pepper.
  • Mix the wet ingredients with water and pour in the quinoa and give a quick mix.
  • Keep a little longer if you need crispy quinoa in the bottom.
  • Feel free to add onions , broccoli or other vegetables.

Midnight Munch

Snack

How many of you are guilty of wanting something to much at night or grabbing whatever you find to much while listening to music or Netflix. What is more fun is when your partner wants to munch along and approves of anything you make. For this all you need is 4 ingredients and 5 minutes of your time.

Need –

  • Bread slices – 6
  • Onion – 1 large – sliced
  • Gochujang paste – 6 tsp
  • Cheese slices – 4

Process –

  • Heat a pan place a slice of bread.
  • Apply 1 tsp gochujan on the slice , top with onion and cheese and cover and cook for 3 minutes till cheese melts
  • Munch on!
  • Replace gochujang with any other form of chilli paste you have or ketchup + japanese/chinese spice mix.

Bread Pakoda

Snack

If rains don’t scream bread pakora and chai I don’t know what will. Every north Indian will relate to this emotion. It takes us back to those times when the evening tea-breaks meant going to a nearby roadside small stall and having “cutting chai” (a 2 sip thick flavourful masala tea) and piping hot pakoras. The bread pakoras are of 2 varieties – one when bread pieces are dipped in chickpea flour and fried and the other with potato stuffing.

Need –

  • Potatoes – 3 – boiled and peeled
  • Onion – 1 – chopped
  • Green chilli – 2- chopped
  • Ginger – 2 inch – chopped or grated
  • Turmeric – 1/2 tsp
  • Salt
  • Mustard seeds – 1 tsp
  • Chana dal – 1/2 tsp
  • Curry leaves – 5 – chopped
  • Jeera – 1/2 tsp
  • Oil – 1 tbsp + for frying
  • Lemon juice- 1 tbsp
  • Bread slices – 8 slices
  • For batter – 1 cup besan
  • Red chilli powder – 1 tsp
  • Salt
  • Hing – 2 big pinch
  • Rice flour – 1 tbsp
  • Water

Process –

  • Grate or mash the boiled potatoes.
  • Heat 1 tbsp oil and temper mustard seeds, jeera , chana dal and curry leaves.
  • Add chilli , ginger , onion , turmeric and sauté , add the potatoes and salt , mix well . Add lemon juice and keep aside.
  • Mix the batter with enough water to keep a thick pouring consistency. Easier way is to check with the back of a spoon if it coats well and stay there. Heat oil for frying.
  • Cut the bread slices into triangles. Take one triangle and place the stuffing in the middle leaving 2 cm gap on all sides. Place the other one over it and pinch all sides together to stick and so that the filling doesn’t come out.
  • Now carefully dip it in the batter to coat all sides. Use a fork to dip if necessary.
  • Fry them in hot oil in medium temperature till nice and crispy and you see brown spots.

Zucchini Kofta in Coconut curry

Dal / Gravy

Koftas as a concept is from Middle East which is meat balls . This travelled to Asia through the trader and everyone now has their own adapted versions of Kofta. Zucchini Koftas are similar to auks Kofta or Malai Koftas. Koftas are deep fried balls made of meat or vegetables and served with a spicy curry. This version here is also my own adapted version. Since I hate frying , I have baked these Koftas.

Need –

  • Zucchini – 1 – large -grated
  • Carrot – grated – handful (optional)
  • Green Chillies – 1
  • Red chilli powder – 1/2 tsp
  • Besan – 1/2 cup or more
  • Rice flour – 2 tbsp
  • Salt
  • Garam masala – 1 tsp
  • Coconut – grated – 1 cup
  • Cream – 1 tsp or Coconut Milk
  • Peanuts – 1 tbsp
  • Coriander – handful
  • Green chilli – 2
  • Jeera – 1 tsp
  • Tamarind – 1 tsp ot 1 tomato
  • Oil

Process –

  • In a bowl take grated Zucchini and carrot , add salt and let it release water. You could choose to add boiled potatoes or paneer as well to this mixture to make it extra tasty and soft.
  • Squeeze the extra water out and reserve to use in the gravy. Now add besan, rice flour , chopped chilli , red chilli powder and garam masala. Mix and shape into ball.
  • Brush with oil and place in a greased pan and bake at 180 degrees c for 25 minutes or till nice and brown and a knife comes clean when pierced through.
  • Grind together the coconut , peanuts , half the coriander , green chilli , jeera and tamarind (or tomato) into a paste.
  • In a pan cook the paste till raw smell goes and thin down with coconut milk or plain milk or water if using cream. Add salt and simmer.
  • Add the koftas and remaining coriander.
  • You could serve with naan or roti.
  • Feel free to add sesame seeds or Khus Khus while making the coconut paste to make to more rich.

Cambodian Dal Curry

Dal / Gravy

I don’t even know if anything of this name or kind exists but it was born because R wanted a curry and I wanted dal to go with Veg Pongal. Extremely strange combination to eat with pongal as the standard combination is chutney and gothsu BUT this did prove to be a hit !!! There are two parts to this : making dal and then curry seperately. If you aren’t like me then try with plain rice or some Quinoa.

Need –

  • Toor Dal or Moong Dal – 1/2 cup
  • Water- 1 cup
  • Turmeric powder – 1/2 tsp
  • Tamarind paste – 1 tsp
  • Kasoori methi – 1 tbsp
  • Tofu – 1/2 block – cubed
  • Carrot – 1/2 – julienned
  • Capsicum – Red & Green – julienned
  • Ginger – 2 inch – julienned
  • Onion – 1 – sliced
  • Cambodian curry powder – 2 tsp
  • Pepper – 1 tsp
  • Salt
  • Coconut cream – 1 tbsp
  • Oil – 1 tbsp
  • Ghee – 1 tsp
  • Jeera- 1 tsp
  • Kalonji – 1 tsp

Process –

  • In a pressure cooker take Ghee and temper jeera and then cook dal with water , turmeric & tamarind paste for 3 whistles or till dal is soft to be mashed
  • In a pan take oil , temper kalonji then add ginger and Onion and sauté till it wilts. Add carrot and the capsicum and sauté till cooked. Now add the curry powder , pepper and coconut cream ,little water , tofu and salt. Cook till raw smell goes. You could serve this as a separate curry at this stage.
  • Add the cooked mashed dal into the curry , adjust consistency and add crushed kasoori methi and switch off. You could squeeze some lemon juice as well.

Hummus Curry

Fusion Food

R made a huge batch of hummus and I had to stick it in the freezer. But it came handy when I need to make quick gravies or pizza. With the rice of Veganisim and people using peanut butter or almond butter and other varieties to make a curry why not use yummy for a nutty filling flavour. I was running short of vegetables and only potatoes and carrots survived in my fridge. I could whip up this plate in 30 minutes for a hearty meal.

Need –

  • Tofu – half a block or paneer
  • Potatoes – 1
  • Sweet potato – 1 small
  • Carrot – 1
  • Onion – 1
  • Hummus – 3 tbsp
  • Coconut powder or cream – 2 tbsp
  • Salt
  • Cambodian curry or Thai green curry or Simply garam masala
  • Black pepper powder – 1-2 tsp
  • Curry leaves – 5 – crushed
  • Jeera – 1 tsp
  • Oil

Process –

  • In a pan take oil and temper cumin seeds.
  • Now add sliced onions , diced carrots , potatoes and saute for 5 minutes.
  • Add black pepper , cambodian curry powder or paste , curry leaves , salt , hummus , and thin down with coconut cream or powder and water.
  • Close and simmer for 10-12 minutes.
  • Now add the tofu and simmer for 5 minutes.
  • Serve with roti or rice.

Maangaai Sadam / Raw mango rice.

North & South Indian

Maangaai saam is a South Indian favourite specifically during the summer when you get mangoes in abundance. You get a variety called “Killi mooku” translating to parrot nose because the shape represents the bird’s nose. This raw mango variety is used in abundance to make mango pickle that will last you a year until the next season arrives. The traditional maanga sadam looks nothing like how I have made. The mango is grated and added to a tempering or mustard seeds , peanuts, curry leaves and urad dal along with hing , salt and mixed with cooked rice.

In PH do not get the Kili mooku but something called Indian Mango. It tastes similar to the Indian version .

Adding veg to make it a compete meal.

Need –

  • Cooked rice / day old rice – 2 cups
  • Raw mango / Ripe mango – 1 each
  • Carrot – chopped 1/4 cup
  • Onions – sliced – 1/4 cup
  • Coriander – handful
  • Oil
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Peanuts – 1 tbsp
  • Curry leaves – 10
  • Green chilli – 2
  • Salt

Process –

  • If using fresh rice , take the cooked rice and spread it in a plate to cool and to get the grains separated else they will become clumpy.
  • Wash the mangoes and chop them with skin on. Even the ripe mango adds a distinct flavour to the dish.
  • In a pan take oil , when hot temper mustard seeds. When it crackled add urad dal, peanuts ,curry leaves, chopped green chilli and saute till peanuts are fried and urad dal turns red.
  • Now add the onion and carrot saute till little soft and add the mangoes. Turn off the heat. Add rice , salt and coriander leaves and toss it.
  • Serve with curd and papad.

Apple Toast

Fusion Food

I had a faint memory of making something similar in my OTG in 2014 when I had R’s friends come over for dinner , the first set of friends home right after our marriage. His friends absolutely loved what I had made but I had completely forgot about the recipe until recently I found a box of apples in my fridge unused due to lockdown. I tried my best to recollect what the recipe was but couldn’t find it hence I came up with my own version. It is tasty as hell and healthy too.

Need –

  • Bread slices – Brown/ White/Multigrain
  • Apple – 1 – big
  • Onion – 1
  • Green chilli – 1 or substitute with mexican spice or japanese mix or chilli flakes or mixed herbs
  • Salt
  • Garam masala or pav bhaji masala – 1/2 tsp
  • Edam or gouda or mozzarella -sliced or grated
  • Blue Cheese or Feta – optional

Process –

  • Wash the apple and grate it with the skin on. Use the bigger grating side. Once grated , squeeze well to remove the juice – there you have fresh apple juice to drink !
  • Grate the onion or slice them thin.
  • Mix the apple , onion, salt , chilli or spices with some garam masala. Spread it on the bread . Top with sliced or grated cheese.
  • Bake for 7-10 minutes at 180 degree C.
  • Top with blue cheese or feta and relish it !!!

Saag Halloumi

Dal / Gravy

This is my little take on Palak paneer. Palak panner or saag paneer is a gravy made of spinach or other green leafy vegetable and adding palak or any vegetable to it. The famous of all the palak paneer. Paneer is hung cheese that is obtained from curdling milk and tying in muslin cloth to remove all water and left with set milk solids.But this day I had no paneer , no mood to make paneer but frozen halloumi and I wanted to experiment. You could add some watercress or purple spinach or even kale as well along with spinach.

Fried halloumi is definitely a hit

Need –

  • Spinach – 2 bunch
  • Onion – 1
  • Tomato – 2
  • Green chilli – 2
  • Ginger – 1 inch
  • Garlic – 1 pod
  • Coriander – 1/4 cup
  • Garam masala – 1 tsp
  • Turmeric – a dash
  • Salt
  • Amchur – 1.2 tsp
  • Lemon juice – 1 tsp
  • Jeera – 1 tsp
  • Bay leaf – 1
  • Halloumi – 1 block
  • Oil

Process –

  • Remove water from halloumi and blot it. you could wash it to remove excess salt if you like and blot it. Cut into blocks and shallow fry in 2 tbsp oil.
  • Blanch the spinach for 2 minutes and wash under cold water. Grind it along half an onion, chilli, tomato, coriander , ginger and garlic into a paste.
  • In a pan take little oil or ghee , temper jeera and bay leaf. Sautee remaining half sliced onion and add the paste along with turmeric and garam masala. Cook till raw smell goes.
  • Thin down with some water or little milk and bring to boil. Now add amchur , lime juice , salt and mix and toss the halloumi in it.
  • Serve with rice or roti
  • Be mindful of the salt as the cheese contains salt.

Hummus Pizza

Fusion Food

Hummus pizza is usually made with left over pita or naan. I tried to recreate with store bought pizza base. These base are such a life saviour on those days when you are in no mood to enter the kitchen and use these bases with anything on top with cheese and food is ready. I had excess of hummus in hand and decided to use it in my pizza.

The usual is the mediterranian mix of onion ,tomato , feta and herbs. This is your own creation.

Those browned cheese pieces are yum

Need –

  • Pizza base- 2 – homemade or store bought
  • Hummus
  • Red Onions – sliced – 1
  • Capsicum – sliced – 1
  • Sweet corn – handful
  • Dried basil – 2 tbsp
  • Dried parsley – 2 tbsp
  • Salt
  • Pepper
  • Olive oil
  • Block cheese – grated 1/2 cup
  • Mozzarella – grated 1/2 cup
  • Feta – optional

Process –

  • Spread the hummus on the base and bake it for 5 minutes at 180 degrees.
  • Now spread the vegetables , dried herbs, pepper, salt and oil.
  • Top with cheese and bake it.
  • When done , remove and drizzle more hummus and serve.