QUINOA STUFFED ZUCCHINI AND YELLOW SQUASH BOATS - With Persimmon and Pomegranate Relish!!

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for pasta and rice. 
It is one of my favorite health foods! 

You might think this is a grain. But actually they are seeds like sago(sabudana) thats fluffs and get transparent when cooked.  I usually cook quinoa pulav with veggies and spices. It is light and healthy. But sometimes it gets boring and monotonous. So trying something new took me to realsimple.com. I liked the concept and with little variation i made my new favorite quinoa recipe. I am sure you willl love it too.

Ingredients
Zucchini and yellow squash - 1 each (that will make 4 boats.)
Olive oil - 2 tbsp
Mozzarella cheese - 1/4 cup

For stuffing
Quinoa- 1 cup
Tomatoes- 1 medium sized chopped
Bell peppers - 1/2 chopped 
Onions - 1/2 chopped
Ginger-Garlic paste - 1 tsp
Salt  to taste
Cilantro - 2 tbsp chopped
Italian seasoning(Dried Basil,Oregano,Thyme,Chives & Sage Mix) I used ready made available in stores.
Red pepper flakes - A pinch or as per taste.
Crushed pepper -  1/4 tsp
Feta cheese - 1 tbsp (optional)
Method

1. Wash Quinoa under running water for at least 2 minute. Rub and swish the quinoa with your hand while rinsing.
2. Measure out 1 cup quinoa and 2 cups liquid. Bring water to boil. Add quinoa and once it starts boiling lower the heat and cover.
3. Cook for 15 minutes.  Remove lid , fluff with a fork and cool.
4. Heat oil in a wide pan. Add Ginger garlic paste and onions. Cook till the onions are transparent . Add tomatoes & bell-peppers and give a nice stir & cook for 2 to 3 minutes.
5. Add cooked quinoa to the veggies along with salt , pepper, red pepper flakes( you can avoid if you dont want it to be spicy)& Seasoning mix and feta cheese.
6. Mix everything well. Stuffing is ready.
7. Preheat oven to 400 degree F.(200 degree C)
8. Line the baking tray with Parchment paper or aluminium foil. 
9. Slice the Zucchini and squash in half lengthwise. Carve out the seeds using spoon to make boats.
10. Spray them with olive oil , salt and pepper.
11. Fill the boats with the stuffing and place on baking tray. Sprinkle cilantro in top.
    
12. Cover them with Aluminium foil and bake in the oven for about 15 minutes.
13. After 15 minutes Sprinkle the mozzarella cheese and bake until the cheese melts. For about 10 minutes. (Do not cover them with foil at this step) Make sure not to burn the cheese.
14. The Zucchini boats are ready to serve . Serve with any sauce of your choice and the salad on side. I made Persimmon pomegranate relish. 

Persimmon-Pomegranate Relish

Ingredients

Persimmon - 1 chopped

Pomegranate seeds - 1/4 cup

Red bell peppers chopped - 3 tbsp

Chopped almonds - 2 tbsp

Salt to taste

Mint leaves - 4-5 leaves chopped

Lemon juice - 1 tbsp

Red chilly flakes - 1/4 tsp

Method

1. Mix all the above ingredients in a bowl. Add seasonings and lemon juice. Serve..

Happy cooking!! Enjoy!!

INSTANT GULAB JAMUNS

Gulab jamun! A popular Indian dessert..The term Gulab jamuns is adapted from a persian word - GULAB means Rose & JAMUNS (Java plums) fruits grown in India mostly similar in shape.

Unlike its name, there is no Rose in it, but sometimes people add Rosewater to the syrup. I personally don't like rose water in it so i have skipped that part.

Gulab jamuns are originally made from Khoya/mava . But today i am going to make it from Ready mix available in stores.

Ingredients

Gits Gulab jamun mix - 1 cup (100 gms)
Water or Milk - 1/4 cup
Oil or Ghee for frying.
Sugar - 300 gms
Water - 400 gms
Cardamom/Elaichi powder - a pinch
Saffron strands - few

Method

1. Take sugar in a deep pan. Add water to it and bring it to boil. 
2. Once it starts boiling let it boil for 5 minutes more on a medium flame.
3. Turn of the heat and add saffron strands and cardamom powder. 
4. Sugar syrup is ready.
   
5. Now open the mix and transfer it to a mixing bowl. 
6. Add milk/water to the mix. Knead gently into a soft and smooth dough. 
7. Milk adds richness to the gulab jamuns but it is completely optional.
8. Apply ghee or oil on both palms and shape round and smooth jamuns. 
9. Make sure to avoid cracks on the dough. But its okay if you have one or 2.(Not many)
   
    
10. Deep fry these jamuns in oil on medium to low heat until golden brown. The Oil should not be too hot otherwise the jamuns will burn and turn black. Also they will not be cooked from inside.
11. Drain oil and soak this jamuns in sugar syrup. The syrup should also not be cold while adding jamuns.
12. Allow these jamuns to rest in the syrup for 2 hours or till the syrup is soaked completely. 
13. Gulab Jamuns are ready to serve ! Eat hot or chill.. Either way its yummy!!

Happy Cooking!! Enjoy!!

Sprouted moong Breakfast Dosa!!

Moong Sprouts or green grams are always very healthy and even tasty when it’s done right. It contains ample amount of proteins and vitamins. It’s very easy to make and you can serve it as a lunch or even a snack. It can make a healthy alternative to any oily snacks. Almost all grocery stores carry them. They can be prepared at home. Soak the whole moong beans in water overnight. In the morning wash them and drain the water. Then hang them or cover them in moist muslin cloth for 10-14 hours or till you see the sprouts coming out (depending on climate). You can even cover them with a wet paper towel if you don't have a muslin cloth. That works fine too. Sprinkle water frequently if the cloth becomes dry. When the beans starts germinating and develop short shoots they are ready to eat. The slightly crunchy texture and sweet flavor of bean sprouts makes them a popular addition to an assortment of dishes.

Ingredients

Moong sprouts - 1 cup

Sooji - 1/4 cup 

Rice flour - 4-5 tbsp 

Ginger - 1 inch  thinly sliced

Green chili - 1 

Cumin seeds - 1/4 tsp

Salt to taste

Chopped onions and cilantro (optional)

Method

1. In a grinder add Moong beans, Sooji, Rice floor, Ginger, Green chili, Cumin seeds and Salt.
2. Grind them to a smooth paste adding water.You should get a consistency similar to normal dosa batter.
3. Transfer it to the bowl. Adjust the consistency if needed.
4. You will see bubbles in the batter and that's the sign of a good batter.
5. Heat a nonstick pan and grease it with 2-3 drops of oil. And then sprinkle water to balance the temperature of pan.
6. Pour a spoonful of mixture on the pan and spread it in a circle to make a thin dosa or as you like.
7. Turn to the other side after 2-3 minutes.
8. You can sprinkle chopped onions and cilantro over it to add taste.
9. Serve hot with powdered coconut podi or garlic cilantro chutney. 
10. Dosa, chutney and Hot tea!!  A perfect breakfast!! 

Enjoy!!!

Indian Classics # 2 UNDHIYU - Step by step recipe

I have been on a bit of a short break from blogging since I have just been busy with lots of small stuff that needed to be done. Studying, Homeworks and ample dose of utter laziness to the mix and you’ll have some idea why I haven’t got around to sitting down and writing a post.
I have been doing a fair amount of cooking for the blog all through this time, but just haven’t got around to editing the photographs and been able to write up posts to accompany them. 

My recipe for today is a Gujarati special and one of my favorite Undhiyu. Undhiyu is the mixed vegetable casserole kind of dish made with variety of spices and coconut.

"Undhu" in gujarati means upside down. So traditionally it is made in an earthen pot upside down and cooked underground with fire from above. And it is served with Puris.. During uttarayan/Makar sankranti it is specially made !!

Ingredients

Boiled Tuvar lilva - 
Boiled Surti papdi - 
Potatoes - Peeled and cut into cubes
Eggplant/Brinjal - cut into cubes + 2 for stuffing
Sweet potatoes - 2-3 Peeled and cut into cubes 
Banana - 2 
Oil for frying + for cooking
Carom seeds/Ajwain - 1 tsp
Cumin seeds/ jeera - 1tsp
Hing/Asoefoetida - 1 tsp

To make masala you will need

Till sesame seeds - 1/8 cup
Coarsely ground peanuts - 1/8 cup
Red chilli pwder - 3 tbsp
dhana jiru - 2 tbsp
cumin seeds - 1 tsp
hing - 2 tsp
cashews - 12-15
Green garlic - 1/8 cup
Coriander leaves - 1/4 cup
garam masala - 2 tbsp
salt to taste
sugar - 1-2 tbsp
green chili paste - 2 tbsp
ginger paste - 2 tbsp
garlic paste - 2 tbsp
shredded coconut - 1/4 cup
lemon juice - 2 tbsp
Oil - 4-5 tbsp
Raisins - a handful

For Muthiya

Besan - 1/2 cup
Wheat flour - 2-3 tbsp
Methi leaves/ Fenugreek leaves - 1 cup finely chopped
Oil - 3 tbsp
turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
salt to taste
sugar - 1 tsp 
Ginger green chili paste - 1 1/2 tsp

Method

1. Peel the potatoes , Sweetpotatoes and cut into cubes. Also cut eggplant into cubes leaving 2 for stuffing.
2. Fry potatoes, Eggplant and sweet potatoes untill golden brown.
   
3. Boil both tuvar lilva and papdi in pressure cooker.
   
4. Now we will make masala. In a plate take all the ingredients.
5. Mix everything well with your hands to make a nice crumbly mixture.
6. Now cut the eggplant into slits halfway. Then stuff the mixture in it . And steam it. 
   
   
   
   
7. Now we will make muthiyas. To make a dough take besan and wheat flour in a bowl.
8. Now wash and add methi leaves. Add ginger green chili paste, salt, sugar, turmeric powder, red chili powder and oil. Mix everything well and make a dough using water little at a time. We need semi soft dough. 
9. Once the dough is ready make small dumplings out of it and fry them in oil on a medium flame.
   
10. In a large pan heat about 8-10 tbsp of oil. (you need good amount of oil to make undhiyu but if u are wishing to cut down calories you can use less)
11. Add Ajwain, cumin seeds and 1 tsp of hing. After it crackles turn of the heat and add all the vegetables to it along with beans.
12. Once the veggies mix well with oil add the masala mixture and mix well.
13. Now turn on the heat. Pour about 1/4 cup of water and let it cook for few minutes.
    
14. Now cut the bananas into pieces. Donot peel the banana. ( i made 3 equal pieces from one banana) Then Make a vertical slit on the banana halfway so that the spices and flavors are absorbed inside the banana and seconly when you eat, its easy to peel if you have slit.
    
15. Add bananas and muthiyas in the end. Let it cook for few minutes. serve hot with puris or parathas and dahi..
    
16. Enjoy!!

Happy cooking!!

PANEER TIKKA IN OVEN

Ingredients

Paneer - 150 gms cut in cubes

Red/green bell peppers(capsicum) - 1/2 cup cut in cubes

Onions - 1 cut in cubes

tomatoes - 1 deseeded  and cut in cubed(It should be hard and not soft one)

Hung curd/strained yogurt -3 -4 tbsp or more if necessary

Red chili powder - 1 tsp

turmeric powder - 1/8 tsp

Garam masala - 1 tsp

Salt to taste

Crushed black pepper - 1/2 tsp

Lemon juice - 1/2 lemon( 1 tbsp)

Chaat masala -  to sprinkle on top

Oil - 1 tbsp + for greasing

Skewers

Method 

1. Cut the paneer into bite size cubes. (Cut the cubes not too big not too small, so that the marination gets infused inside the paneer.
2. In the similar way cut all the veggies into cubes.
3. In a deep bowl mix the the ingredients; Yogurt, red chili powder , turmeric, garam masala, crushed pepper, lemon juice, salt and a tbsp of oil to marinate the paneer pieces.
4. Marinate the paneer pieces, make sure you coat each and every piece. Refrigerate for at least 2 hours.
5. When you are ready to make, grease the skewers and a grill/pan. 
6. Preheat the oven to 350 F.
7. Arrange the paneer, capsicum and tomato in the skewers. Brush them generously with oil. (Soak the wooden skewers in water for at least one hour before baking,which prevents burning of the skewers..)
8. Bake them for 15-20 minutes or until the edges of paneer starts browning. 
9. After done,again brush them with oil and serve hot with green chutney..
10. You can even sprinkle some chaat masala and lemon juice over this paneer tikka before serving.
11. Enjoy!!

Eggless waffles with blueberry sauce

When in India i never had waffles!! Actually never heard of it. After i came to US i tasted this recipe at a local restaurant in Oregon. I like waffles more then pancakes due to its crispy texture.

I don't cook eggs at home so i always wished..  to make eggless waffles at home. It was then i landed on this recipe from egglesscooking , which was actually for pancakes. I made little bit of changes and it worked really well; and i was able to make an awesome n fluffy waffles. YOu wont even realize that there is no eggs. 

 But yes , Eggless waffles take little more time to get crispier so u will have to have patience. 

You can top your waffles with so many different toppings. Like honey, Maple syrup, Butter, Berry sauces or any chopped fruits of your choice. 

Ingredients

All purpose flour - 1 cup
Banana - 1 mashed
Salt to taste
Baking powder - 1 tsp
Baking soda - 1 tsp
Water as needed

Method

1. Whisk flour , salt , mashed banana and baking powder in a deep bowl.
2. Slowly add water to make a nice but not too thick batter.
3. Add baking soda and stir well. you will see bubbles forming.
4. Your batter is ready to use.
5. Pour over the waffle maker plate and toast until its light to golden brown.
6. Serve hot with maple syrup and butter on top, or the blueberry sauce and any fruits you like!!
7. Your breakfast waffle is ready !! Enjoy !!  

For blueberry sauce

Blueberries - 2 cup fresh blueberries
Sugar - 1/2 cup
Water - 1/2 cup
Cornstarch - 1 tbsp
Lemon juice - 1 tbsp
Vanilla extract - 1/2 tsp

Method

1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a separate bowl mix cornstarch with 1 tbsp cold water.
3. Slowly stir the corn starch into the blueberries.Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla extract.
5. Homemade blueberry sauce is ready!! Serve as a waffle or pancake topping!!

Happy cooking!!

FARALI PATTICE (Farali recipes # 4)

Ingredients

For Potato mixture
Mashed potatoes - 1 cup
salt to taste
Arrowroot flour - 2 tbsp

For filling
Fresh Grated coconut - 1/3 cup or 5-6 tbsp
Cashews/Kaju  - 2 tbsp
Raisins/Kishmish - 2 tbsp
Roasted and crushed peanuts - 2 tbsp
Lemon juice - 1 1/2 tsp
Ginger-chili paste - 2 tsp
Salt to taste
Sugar - 1tbsp
Chopped coriander - 1 tsp

Method

1. Add salt to mashed potato mixture and divide the mixture into equal portions to form a small sized ball.
2. Flatten the portion and then gently press from the centre to form a pocket.
3. place the spoonful of filling in the center.
4.  Bring together the edges and seal the stuffing in the center to make a round ball.
5. Repeat the process and make all the pattice.
6. Roll the pattice in the arrowroot flour till they are evenly coated.
7. Remove the excess flour.Its necessary they are coated evenly otherwise the flour will layer on the top of pattice and leave white spots.
8. Heat oil in a pan. Fry the pattice on medium heat till they have a lovely golden brown color. Drain excess oil on a paper.
9. Serve hot with yogurt.(Add salt and red chili powder in the dahi to add flavor).

Enjoy!!

Farali recipes # 2 FARALI PAPDI CHAT

We usually make sabudana khichdi during fast. this is just an easy and quick innovation that i tried and loved it!!

Ingredients

Potato wafers farali 
sabudana khichdi or mashed potato
green chutney
dahi/yogurt
salt and red chili powder 
date chutney
Cilantro/Coriander 

Method

1. Arrange potato wafers on a plate.
2. Spread mashed potatoes or sabudana wada or both on them.
3. then dahi, chutneys and salt and red chili.
4. Garnish it with coriander/Cilantro leaves.

Enjoy!!!

Moriyo Idli upma ( Farali recipes # 3)

Ingredients

Moriyo - 1 cup
Sabudana - A handful
Curd - 2 tbsp
Salt to taste

For upma

Oil - 2-3 tbsp
Cumin seeds/jeera - 1 tsp
Sesame seeds/ til - 1 tsp
green chilies chopped - 1-2
Curry leaf - 2-3 leaves
salt and sugar to taste

Method

1. Soak sabudana and Moriyo in water for 2-4 hours. Drain excess water. Add Curd and salt. Blend it to make a nice batter 
2. Grease idli pan with oil and spoon the batter in the round indentations of the pan. 
3. Steam for about 5-10 mins or until the knife inserted in the center comes out clean.
4. Remove idlis from the stand with a sharp knife, spoon or spatula.
5. you can eat it as it is with chutney. but since its bit dry i served it in the form of upma.
6. Once cooled. Cut it into pieces.
7. In a skillet add oil. Add cumin seeds,sesame seeds, curry leaves and green chilies. 
8. Once they start to splutter add idlis, salt and sugar. Mix well and serve hot with chutney

ENJOY!!

Farali recipes # 1 SABUDANA VADA

A very happy Janmashtami to all !! 

Janmashtami, Krishna Janmashtami or Gukulashtami.. Celebrated across India as the birth of Lord Krishna!! 

It is celebrated by breaking Dahi Handi hung high in the air with the help of a rope, Visiting temples at midnight- The time when lord Krishna is supposed to be born. Lord Krishna is placed in swing and cradles in every home and all the temples are decorated with lights.

There are many spiritual practices that are followed during Janmashtami. For example, fasting which is very common. Fasting is observed for 24 hours by devotees of Lord Krishna. During which people either eat fruits or Faraal (Fasting food) till they visit temple and offer prayers at midnight. 

 So today i am sharing some recipes with you!!

Ingredients

Sago - 1/2 cup
Boiled and mashed potatoes - 1 cup
Grated ginger - 1/2 tsp
Green chilies, chopped - 1-2

Lemon juice - 1/2 tbsp 

Chopped coriander - 

2 tbsp 

Coarsely ground peanuts - 1 tbsp
Salt to taste

Method

1. Wash the Sago/sabudana. Drain and keep aside for about 2-4 hours or overnight. If necessary, sprinkle a little water to moisten it. 
2. Mix the Sabudana along with all the other ingredients to make a nice soft mixture.
3. Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.
4. Deep-fry the vadas in hot oil until they are golden brown in color and drain on paper.
5. Serve hot with Dahi/Yogurt or green chutney.

SMOKY EGGPLANT DIP - MEDITERRANEAN STYLE

Ingredients

Eggplant - 1

Garlic - 2 cloves

Olive oil - 3 tbsp + 1 tbsp for brushing eggplant

Salt to taste

Freshly ground black pepper - 1 tsp

Parsley - 1/4 cup

Lemon juice - 1 tbsp

Paprika - 1/4 tsp

Method

1. Wash the eggplant thoroughly.
2. Preheat oven at 350 Fahrenheit.
3. Slice the eggplants either into vertical slices or horizontal rounds . 
4. Brush them with olive oil and line them on a baking sheet/pan.
5. Bake until the eggplant is soft and cooked properly, turning in between half way. 
6. Now let it cool and Peel of the skin.
7. Now in a blender mix all the ingredients(eggplant,garlic, salt and pepper, parsley, lemon juice ) except olive oil
8. Pulse till it combines. Now add olive oil and and blend well.
9. Transfer in a bowl and sprinkle paprika on top. (You can even make a pit in between the dip and drizzle olive oil as i did and place an olive on it)
10. Serve with pita chips.

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COUSCOUS CRUSTED PANEER WITH PLUM SAUCE.

A Lebanese recipe with an Indian twist. 
A recipe adapted from the chef Vicky Ratnani. This recipe is a keeper and i am sure you will be tempted to make it again. So Get ready to aww your guest with this party recipe!!

Ingredients

Paneer  - 150 gms
Couscous - 1/2 cup
Bread crumbs - 1/4 cup
Black pepper - 1/2 tsp
Parsley - 1 tsp
Olive oil - 1/2 tbsp

Paneer Marination

Ginger - 1 tsp
Garlic - 1 tsp
Parsley - 1 tsp
Cilantro - 1 tsp
Mint leaves - 2-4
Tomato puree - 2 tbsp
Red chili powder - 1/2 tsp
Salt to taste

For Plum sauce

Vegetable stock - 1 cup
Cloves - 2
Black peppercorns - 5-6
Cardamom powder - pinch
Cinnamon stick
Plums - 6-8
Jaggery - 1 tbsp 
For Garnishing:

Few mint leaves  
Few finely sliced yellow, green and red bell peppers
Salt and black pepper to taste

Method

1. Slice paneer into equal sized squares. 
2. Grind ginger, garlic, red chili powder, tomato puree, parsley, cilantro, mint leaves and salt.
3. Marinate the paneer with these grounded mixture. 
4. In a plate mix couscous, breadcrumbs and chopped parsley.Coat the marinated Paneer slice into the couscous breadcrumb mix.Let it rest for 30 minutes in the refrigerator.
5. Pan fry in hot oil to a golden brown color. 

Making Plum Sauce

1. In a pan take vegetable stock. 
2. Add cloves, black pepper whole , cardamom powder , cinnamon stick, plums and jaggery.
3. Cook on a slow heat until the plums are soft and the liquid has reduced by half.
4. De-seed  the plums and discard the seeds. Blend the plums to make a rich puree. (Like a tomato sauce)
5. Plum sauce is ready. (It can be stored in the refrigerator for few weeks.)

In a serving tray arrange the paneer and garnish with bell peppers. Serve hot with plum sauce. 

Enjoy!!