Buckwheat Noodles ( Another Method)

 Buckwheat belongs to a group of food, commonly called "Pseudo Cereal", Pseudo cereals are seeds that look like cereal grains, but doesn't grow on grass. Other pseudo cereal include quinoa, Amarnath.

Buckwheat is rich in antioxidants when compared to other grains like oats, barley and wheat. Buckwheat also helps to control your blood sugar and promote heart health.

I have already shared one way of cooking buckwheat noodles . Please click here for that recipe. 

Here is another way to cook it. 

Preparation Time:  10 minutes

Cooking Time: 15 minutes

INGREDIENTS:

Buckwheat Noodles - 200 gms

Veggies - 1 cup( I used carrot, soy beans and broccoli)

Garlic pods - 3 to 4 

Peanuts - 2 tablespoon

Soy sauce - 1.5 to 2 tablespoon

Black pepper powder - 1 teaspoon

Green or fresh red chili - 1 no ( optional)

Olive Oil - 2 tablespoon

METHOD:

1. In a large pan, boil water . Add 200 gms of buckwheat noodles . Keep the flame in medium, and cook for 6 to 7 minutes. Not more than that. Filter all the water and wash in cold water to stop further cooking.

2. In a pan, dry roast peanuts. Grind them in to a coarse powder. Do not make it to a fine powder.

3.  In a wok, add olive oil. Add chopped garlic and chilies. Then add the veggies. I used carrot, soybean and broccoli. Stir fry for sometime. Add some salt. Sprinkle some water and cover it and cook till the veggies are 3/4 th cooked .Then add, soya sauce, black pepper powder . Fry for 2 minutes.

4.  Now add cooked buckwheat noodles and mix gently. Add required salt if needed. Now add the crushed peanut powder which you prepared in step 2. 

5. Buckwheat noodles taste better, when served hot.

Pasta in Tomato Basil Sauce

 My son loves the flavor of basil leaves and very fond of pesto sauce pasta. So , I wanted to a try a combination of tomato and basil leaves, that gives the tanginess of tomato and also the flavor of basil leaves. The tomato basil sauce was an instant success and was very tasty and my son loved it a lot. Am sharing the recipe below. You can give it as lunch box food for your kid. 

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 2 to 3 people

INGREDIENTS:

Penne Pasta - 2.5 cups ( 1 cup = 240 ml)

Basil leaves - 2 to 3 cups ( Approx., 150 to 200 gms)

Tomato - 2 medium sized

Garlic pods - 2 to 3 no.s

Veggies - 2 cup( I used red and yellow capsicum, baby corn, broccoli)

Salt - as required

Sugar - a pinch 

Black pepper powder - 3/4 teaspoon

Italian Seasoning - 3/4 teaspoon

Olive Oil - 2 tablespoon

METHOD:

1. In a large pot, take sufficient water. Add some salt. Once it starts boiling, add  penne pasta and cook for 10 to 11 minutes. Usually, pasta cooking time will be mentioned on the package cover. Just follow that to cook. Then filter the water. Wash the cooked pasta in running cold water . Also add a teaspoon of oil and mix well. These steps, helps to prevent the cooked pasta from sticking to each other. 

2. Meanwhile, In a wok, add some olive oil . Then add garlic pods, basil leaves, chopped tomatoes. Also sprinkle some sugar and salt. Sugar, helps to retain the green color of the basil leaves. Sauté them well, till the tomatoes turn soft and mushy.

3. Allow them to cool down. Grind them to a smooth paste. 

4. Now in a wok, add some olive oil.  Now add chopped veggies. I used red and yellow capsicum , baby corn and broccoli. You can add any vegetable of your choice. 

5. Sprinkle some salt and water. Cover and cook in small flame . Please make sure they are 3/4 th cooked. No need to make the veggies too soft. The veggies should retain some crunchiness, inorder to taste better.

6. Now add the tomato basil paste, which you prepared in step 3. Mix well for 1 to 2 minutes.

7. Now add cooked pasta. Also add black pepper powder, Italian seasoning. Mix well. If you prefer cheese, You can add some shredded cheese to it. But if you are going to give this food as a lunch box menu, it is better to avoid it. Because, kids keep lunch box  usually outside and not refrigerated. Cheese may get spoiled , if stayed too long outside. So better to avoid shredded cheese. But if you are making this food, as a dinner at home, you can add shredded cheese. 

SEE ALSO:  Cheese Pasta, White Sauce Pasta, Pasta in creamy veg sauce 

 

Radish Peanut Dal

Try this tasty Radish kootu/dal with coconut,spices and peanut. It goes well with rice or rotti !

Preparation Time: 20 minutes
Cooking Time: 15 minutes

INGREDIENTS:

Radish - 2 1/2 cups chopped fine
Peanuts - 1 1/2 tablespoon
Moong Dal - 1/4 cup
Turmeric powder - 1/4 teaspoon
Salt - As required

FOR GRINDING:
Oil - 1 tsp
Coriander Seeds -  2 teaspoon
Channa Dal - 1 tablespoon
Dry red chilli - 2 no.s
Grated Coconut - 2 tablespoon
Black Pepper - 1/2 teaspoon
Cumin Seeds- 1/2 teaspoon

FOR SEASONING:
Oil - 2 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -  1 teaspoon
Curry leaves - as required

METHOD:

1.  Wash radish and peel the skin and cut into small pieces. In a pressure cooker, add chopped radish, peanuts, turmeric and salt. Also add 1 cup of water and pressure cook in medium flame for 3 to 4 whistles.

2. Meanwhile, In a tawa, add some oil. Add coriander seeds,cumin seeds, black pepper, chana dal and dry red chilli and fry till they change colour. In the end, add grated coconut, and fry for 30 seconds , till they change colour. Do not over roast, as the grated coconut may get burnt.

3. Now grind the coconut and spices to a smooth paste.

4. In a pan, add some oil. Add mustard seeds, urad dal and curry leaves. Once they change color, Add the pressure cooked radish and peanuts.

5. Now add the masala paste which you prepared in step 3. Allow it to boil for 2 to 3 minutes and switch off. Radish peanut dal is ready. Serve with rice or rotti !.