Tawa Pulao Using Quinoa

Tawa pulao is a tasty and spicy street style pulao that is popular in Mumbai. It usually made with long grain rice , veggies and Pav bhaji masala. To make it more healthy and diet friendly, instead of rice,  I have used quinoa . And i dont find much difference in taste between quinoa and rice . Please try and leave your comments.

Preparation Time: Under 20 minutes
Cooking Time: Under 15 minutes
Serves: 2 people

INGREDIENTS:

Quinoa -1 cup
Water - 3.5 cups
Turmeric - 1/4 teaspoon
Onion - 1/2 cup finely chopped
Ginger ,garlic,green chilli paste - 1 tablespoon
Potato - 1/2 no. chopped little big in size
Carrot - 1/2 cup chopped
Beans - 1/2 cup chopped
Green peas - 1/2 cup
Tomato - 1 no. chopped fine
Salt - as required
Pav bhaji masala - 2 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Coriander leaves- for garnishing
Lemon juice - 1 tablespoon
Butter - 1 tablespoon

METHOD:

1. Dry roast quinoa for 2 to 4 minutes , until u get nice aroma and quinoa is hot to touch.

2. Add 3.5 cups of water and 1/4 teaspoon of turmeric, little salt  and allow it to boil.

3. When it starts to boil,reduce the flame to sim and cover it and cook for 20 minutes. You can see quinoa fluffs up and increase in size .

4. In the meantime, in a pressure cooker add 1 teaspoon of oil and 2 tablespoon of water and arrange the chopped veggies( carrot,beans,peas and potato) in the cooker.  Cook in high for just 2 whistles and switch off the stove. You can see the veggies are cooked well.

5. In a tawa, add butter. Add cumin seeds and once it crackle, add onion. Fry , till they change color and then add the ginger,garlic and green chilli paste and fry til the raw smell of ginger and garlic is gone.

6. Now add the cooked vegetables from step 4. Also add chopped tomato. Fry for just 2 to 3 minutes, till tomatoes turn mushy. Remember, the veggies are already been pressure cooked. Hence you dont need to saute  for long time.

7. Now add 2 teaspoon of pav bhaji masala, 1/4 teaspoon of red chilli powder and required salt.

8. Now fry for sometime ,till the raw smell of masala goes away. Now add cooked quinoa to the mixture. Sprinkle another 1/4 teaspoon of pav bhaji masala above it.

9. Mix the contents very gently , without mashing the quinoa. Garnish with coriander leaves. Your tawa pulao is ready !. Serve with raita or any curry .

Tawa Pulao Using Quinoa, sweet potato fry, cucumber raita and tofu :)

SEE ALSO: Quinoa Vangibath, Tomato Pulao Using Quinoa 

Instant Carrot Pickle

My mom often makes this pickle at home for lunch. It is my favorite way to eat carrots. This pickle has a sweet and spicy flavor, which it makes it more tasty . The sweetness comes from carrot and spicy flavor comes from the red chilli powder and other spice items we add.

Preparation Time: Under 5 minutes
Cooking Time: Under 5 minutes
Serves: 1 person

INGREDIENTS:

Carrot - 1/2 cup, chopped very fine ( I use 1/2 of a big carrot)
Red chilli powder - 1/4 teaspoon( Can increase according to your spice level)
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt - as required
Lemon juice - few drops
Oil - 1 tablespoon
Mustard - 1/2 teaspoon

METHOD:

1. Peel off the carrot skin and chop it into very fine pieces. Take them in a bowl. Sprinkle salt, red chilli powder , fenugreek powder, asafoetida powder .

2. In a tadka /seasoning pan, take oil. Add mustard and once it splutters, pour it over the carrots, so that hot oil touches all the dry powders which we have added above carrots. Also squeeze few drops of lemon juice .

3. Mix the contents well. Serve immediately with rice. This pickle goes well with rice,dal .

Rice, Dal, Brinjal curry, Carrot pickle, Cucumber salad and Papad :) 

NOTES:

1. This is not like regular pickle, which you can prepare and store for couple of days. This pickle is an instant one, and should be prepared just before lunch and consumed within a day .

2. In the same way , you can make pickle with raw mango. But, if you are making mango pickle, do not add  lemon juice , as mango itself has sourness . 

Carrot Radish Paratha

When you have got less time and cannot make many dishes , this paratha helps you . It is very healthy and rich in protein,  that comes from whole wheat flour and vitamins from grated carrot ,radish . Also some spices to give taste. This can be eaten just with plain yogurt or curd or pickle.

Preparation Time: Under 20 minutes
Cooking Time: Under 30 minutes
Serves: 2 people

INGREDIENTS:

Whole wheat flour - 1.5 cups ( I used aashirvaad whole wheat flour)
Salt - as required
Grated carrot - 1/3 cup
Grated radish - 1/3 cup
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Kasturi Methi (dried fenugreek leaves) - 1/2 teaspoon
Oil - 1 tablespoon
Ajwain/carom seeds - 1/2 teaspoon
Asafoetida powder - as required
Water - to kneed the dough

METHOD:

1. In a bowl, take 1.5 cups of whole wheat flour. In that , add grated carrot , radish, coriander powder,cumin powder, garam masala, kasturi methi, oil, ajwain, asafoetida powder and salt. Mix the contents well. Do not add water now. Allow the contents to rest for 15 minutes. Because, the radish itself will let out some water. After 15 minutes, the flour will turn little wet.

2. Now add the required water and kneed well to make a dough. Remember, this dough needs very less water when compared to normal chappathi dough, because it has radish in it. So add water little by little and kneed a firm dough.

3.  Allow the dough to rest for 5 minutes. Then take large lemon sized balls, and flatten them using roller . Cook them on both sides on a pan by adding oil.

4. Carrot, radish paratha is ready. Serve with pickle or curd or any favourite curry of your choice.

Carrot, radish paratha with sundaikkai vethal puli kuzhambu,tofu and yogurt :)

SEE ALSO : Aloo paratha , Spinach paratha 

Quick Sambar

My husband rarely cooks. But when he gets into the kitchen, he make sure he doesnt stay around there for too long. He always try to find a way that shortens the cooking process or atleast shorten the time , you stay near the stove.

This time, he tried his hands on sambar. And to my surprise, the sambar was extremely delicious . He calls it quick sambar. I call it bachelor's sambar. What ever the name, it is quite simple and very easy to make . You dont need to stand near the stove and keep sauteing. All you need is a pressure cooker and tadka pan(Seasoning pan). 

Preparation Time : Under 10 minutes
Cooking Time: 15 minutes
Serves : 2 person

INGREDIENTS:

Moong dal - 1/3 cup
Tomato - 1 no. chopped fine ( If tomato skin is very thick, you can remove the skin and chop )
Onion - 1/2 cup chopped fine
Ginger - 1 inch sized, skin removed and chopped fine.
Garlic - 3 pods,skin removed and chopped fine.
Sambar powder - 3/4 tablespoon
Turmeric powder - 1/4 teaspoon
Salt - 1 teaspoon

SEASONING:

Oil  - 3 teaspoon
Mustard - 1 teaspoon
Channa dal - 1 teaspoon
Asafoetida powder - as required


METHOD:

1.  Wash and rinse the moong dal two times. Now, put all the items mentioned in the "INGREDIENTS" section, in a pressure cooker. Add 2 cups of water and cover the lid.

2. Cook in high for 1 whistles and reduce the flame to sim, and cook for another 15 minutes. In the meantime, you can watch your favorite TV shows or do what ever you want . Switch off the stove after 15 minutes. You can see the moong dal and the other items, cooked and mashed very well.

3. Now comes the seasoning part. In a tadka pan, add oil. Add mustard and once it splutters add channa dal. Fry till they change colour and pour it over the sambar. Add some asafoetida powder. Your quick sambar is ready !. You can garnish with coriander leaves if you like !.

NOTES:

1. You will get the sambar in perfect, if you follow the measurements and quantity properly.

2. You can either use home made sambar powder or store brought sambar powder. For home made sambar powder recipe , click here 

Aviyal/Mixed Vegetable Curry in Coconut Gravy

Aviyal is a  dish originated from kerala and popular in Tamil Nadu as well. Various vegetables are cooked in an coconut and yogurt based gravy ,seasoned with coconut oil  and served with rice. I have given an very easy way to make this aviyal dish. Please do try and leave your comments.

Preparation Time : Under 15 minutes
Cooking Time : 20 minutes

INGREDIENTS:

Mixed Vegetables -  3 cups( You can use any vegetables of your choice)
Tomato - 1 no.
Yogurt /Curd - 1/2 cup
Coconut - 1 cup grated
Green chilli - 2 no.s
Cumin seeds - 1 teaspoon
Coconut Oil - 1 teaspoon
Salt - as required
Turmeric powder - 1/4 teaspoon

SEASONING:

Coconut Oil - 2 teaspoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Curry leaves - as required
Dry red chilli - 2 no.s
Asafoetida powder - as required

METHOD:

1. Cut vegetables in little bigger pieces. I used carrot, potato,beans,baby corn and radish. You can use any vegetables of your choice. Ideal vegetables for aviyal are carrot, raw banana, beans, potato,drumstick,cucumber etc.Since I have used yogurt instead of curd, the sourness will be less. Hence I have used tomato. Put the cut potatoes alone in water , as they will turn dark, due to oxidation.

2.  Grind coconut, green chillis and cumin seeds in to a smooth paste.

3.  In a pan, add 2 cups of water . Add potatoes and allow them boil. Keep it covered and cook for 7 minutes, till the potatoes turn soft.

4. Now add the other vegetables and also tomato. Add required salt and turmeric powder. Keep covered and cook for 5 minutes, till the vegetables are soft.

5. Now add the coconut paste and allow it to boil for 3 to 4 minutes with vegetables , till the raw smell of the coconut is gone. Now switch off the stove. Add 1/2 of cup of yogurt or sour curd and mix well.

6. Now comes the seasoning part. In a tadka pan, add 2 teaspoon of coconut oil. Add mustard, urad dal, dry red chilli , curry leaves and asafoetida powder. Pour it over the aviyal.

7. Aviyal is ready. Serve with rice or rotti or adai .

Sweet Potato Chappathi

Delicious and healthy sweet potato chappathi.  Please do try and leave your comments.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yields : 8 no.s of chappathi

INGREDIENTS:
Wheat flour - 1.5 cup
Sweet potato - 1 small sized
Green chilli - 1 finely chopped
Grated ginger - 1/2 teaspoon
Coriander leaves - 1/2 teaspoon
Kasthuri methi/dry fenugreek leaves - 1teaspon
Ajwain/omam seeds - 1/2 teaspoon
Amchoor powder - 1/2 teaspoon
Turmeric powder-  1/4 teaspoon
Garam masala - 1/2 teaspoon
Salt - as required
Water - as required to kneed the dough
Oil - for making parathas.

METHOD:

1. In a cooker, take sweet potato and add sufficient water. Cook in high flame for 4 whistles and switch off the stove. Once the pressure settled, take the sweet potato and allow it to cool down. Remove the skin and mash it well with your hands in to a paste.

2. To the mashed sweet potato, add 1.5 cups of whole wheat flour. Also add turmeric powder, garam masala powder, amchoor powder, salt, omam, green chilli, grated ginger, coriander leaves, kasturi methi to the flour.

3. Mix the contents well. Add water little by little and make a dough. Be careful when you add water , as it already has sweet potato , the dough requires less water.

4. Keep the dough covered and allow it to rest for 20 minutes. Then make equal sized balls.

5. Use sufficient wheat flour and roll it in to round shape. You need more wheat flour to dust,  than you make for regular chappathi because, this dough will be soft as we added sweet potato.

6. Heat tawa and cook the rotti on both sides , until you get brown spots .

7. Serve chappathi with pickle or any curry of your choice !.