Rava Kesari / Sooji Pudding | Indian Festival Recipes

Starting December with a Sweet note! DH asked for this sweet himself. You may say "So? big deal". Actually he is not a big fan of sweets but he asked me to make this sweet on my birthday. I was happy to make it because, firstly he asked for it, secondly, I get to satisfy my sweet tooth :D. I was making this one when MIL was on phone wishing me on my birthday. She asked what I was making and I replied "Rava Kesari". "Good, that is our family's traditional sweet made during celebrations" said she. No wonder he asked me to make it. It is an easy to make sweet which gets done is less than 30 minutes, which is pretty amazing for an Indian Sweet. What do you say? Rava Kesari, anyone?

Ingredients:
Serves - 4
Rava - 1 cup
Sugar - 1 cup
Orange food color - a pinch
Cashews - 6 - halved
Ghee - 4 tbsp + 2 tsp
Water - 3 cups

Method:
Heat 1 tsp of ghee in a non-stick kadai and fry the cashews. Remove and set aside. Add another tsp of ghee and roast the rava until it is warm to the touch. Remove and spread on a plate to cool. Heat 2 cups of water in the same pan covered. Heat 1 cup of water separately in a saucepan and keep it covered. When the water in the kadai starts to boil, reduce the heat to medium, add the roasted cooled rava and mix with a wooden spoon until most of the water is absorbed. If the rava is cooked through it would appear clear. If it still appears like white grains add the other cup of water in 1/4 cup increments and cook until the rava is cooked through. When it is done, add the sugar and food color. The mixture would thin out a little and may form lumps after adding sugar. Continue stirring until there are no lumps. Add ghee little by little and continue to cook in medium heat. When all the ghee is used up add the fried cashews. Remove from heat and serve warm.
Notes: You can substitute yellow food color instead of orange.
Linking these up to Kid's Delight - Festival Treats;

Read more »

Coriander Rice / Kothamalli Sadham | Indian Rice Recipes

I would always try to clean up my fridge before I go for produce shopping. I confess, I am not a "meal planner" who carefully drafts out every single meal of the week. I have a visibility and plan for two days max. After that I plan for the next two days with the leftover produce. I was going through the vegetables rack and found this little bunch of coriander leaves (cilantro) lying around hidden. I was out of most vegetables and there was nothing I could pair 'em with, so I planned for coriander rice for me and Kavin for lunch. It was done in a jiffy and tasted so good that I shared some with my neighbor. Good things are meant to be shared right?!

Ingredients:
Serves - 3; Cooking Time - 30 minutes
Rice - 1-1/2 cups (rice cooker cup)
Cilantro / Coriander leaves - 1 big bunch
Pearl onions / Sambar onions - 10 - peeled and quartered
Salt - to taste
Sesame Oil / Gingelly Oil - 1 tsp + 2 tbsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - a few

For the Spice powder:

Coriander Seeds - 1 tbsp
Chana dhal - 1 tsp
Urad dhal - 1 tsp
Cumin Seeds - 1/2 tsp
Red chillies - 4

Method:
Wash and soak rice in water for 15 minutes. Cook with 2-3/4 cups of water until done and the grains are not sticky. Remove from heat and spread on a plate to cool. Heat 1 tsp of oil and roast the ingredients for spice powder until light brown. Allow to cool and make a fine powder. Puree the coriander leaves with a couple of tablespoons of water. Heat remaining oil in a kadai and splutter the mustard seeds, urad dhal and curry leaves. Add the onions and fry until soft followed by the ground spice powder. After half a minute add the coriander leaves puree and salt. Cook in medium flame until the paste cooks and becomes shiny. Add the cooked cooled rice little by little and mix well with a fork. Serve hot with any curry, raitha or better yet a simple pappad.
Linking this up to Taste of the Tropics - Chilis; PJ's Herbs & Flowers - Season 2.

Read more »

Sweet Potato Fry | Indian Side Dishes

Grandma used to make little dumplings with boiled sweet potatoes with grated coconut and ghee for use for evening snack. That was the only way I had sweet potatoes until I started cooking. I started incorporating it in parathas, baked chips with them and my recent favorite is this simple stir fry. It is a little on a sweeter side, so would make a good side for a spicy main course.

Ingredients:
Serves - 2
Sweet potato - 1 medium - cut into 1/2" pieces
Salt - to taste
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp - 1 tsp (based on spice level)
Oil - 2 tbsp

Method:
Heat oil in a pan and add the cut sweet potato pieces. Mix and fry for about 10 minutes mixing occasionally. When a crust forms, add the spice powders and salt and continue to cook in med-high flame until it is soft on the inside and crispy on the outside. Mine took about 10 minutes after adding the spice powders. Serve as a snack or side.
Notes: It is good to cut the sweet potato into same size to help in even cooking

Read more »

Chapathi Upma | Upma Recipes

This one is not much of a recipe per se, but an idea for a quick and healthy snack with leftover chapathi. If you want a colorful and healthy makeover for otherwise regular chapathi try this one. I also have another makeover recipe for chapathi which I will post soon. Now for the recipe.

Ingredients:
Leftover chapathi - 4
Onion - 1 cup - chopped fine
Green Bellpepper/Capsicum - 1/2 of a big one, any quantity of fresh vegetables can be added to make this dish more colorful and nutrient rich
Tomato - 1/2 - chopped fine
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Chilli powder - 1/2 tsp or to taste
Salt - to taste
Curry leaves - few (optional)

Method:
To reheat leftover Chapathi:
Wrap the chapathi in a wet kitchen towel and microwave for about 30 secs to a minute. Hot fresh chapathis ready.
Cut or tear the chapathi into small pieces. In a kadai heat oil and splutter the mustard seeds. Add urad dhal, chana dhal, curry leaves and onion. Saute until the onions turn soft and add the bell peppers. Fry for about a minute and add the chopped tomatoes with chilli powder and a pinch of salt. When the tomatoes are almost cooked add the cut chapathi pieces and mix until the vegetable mixture coats well on the chapathi. Serve hot for evening snack.

Sending this to Srivalli’sKid’s Delight event hosted by Pavani.

Read more »

Cauliflower and Cheese Soup - Guest Post for Savitha

Cooking from cookbooks is always exciting isn't it? I and my sister always used to experiment by cooking from cookbooks. It was those days when we learnt the difference between teaspoon and tablespoon measurements. I was more of a sous-chef doing all the chopping and she will be the one who cooks. Most of our "experiments" turned out fine, some "ok" but nothing went terribly bad :). I stopped collecting cookbooks after a while and recently started collecting again. This recipe is from my newest collection "Williams Sonoma - Soup" book. I loved all the recipes and many of it being pure vegetarian, made me love the book even more.

Savitha and I are pretty close blog buddies. I still remember when we first got into chatting. It was when she blogged about her Strawberry Banana Smoothie  when we started exchanging comments and started chatting. Web chats got more than just food when she was pregnant with her second kid the same time that I was with Lil Kavin and she was a real support on tips on what to eat and to tackle glucose levels.. When I was skeptical on getting back to blogging full-fledged after a baby she was an inspiration which had me back. When she asked for a guest post in her space I immediately agreed. Who wouldn't want to be a guest.. right? This Cauliflower and Cheese Soup is something I have been wanting to make ever since I got this "Williams Sonoma - Soup" book. 


Hop over to her space for the full recipe..

Read more »

Simple Vegetable Fried Rice / Brown Rice with Stir Fried Vegetables | Indian Rice Recipes

Vegetable Fried Rice is my ultimate go-to dish when I run out of ideas, have no mood to think or simply have to finish off its and bits of vegetables hanging out in the fridge. It is a family favorite too. Paired with a simple dhal tadka or a sabji it is a great meal altogether.

Ingredients:
Brown Basmati Rice - 1 cup
Water - 1-1/2 cups
Carrot - 1 - chopped
Red Bell Pepper - 1/2 - chopped
Green Bell Pepper - 1/2 - chopped
Asparagus - 4 spears - chopped
Zucchini - 1/2 - chopped
Spring Onions / Scallions - 2
Salt & Pepper - to taste
Sesame oil / Gingelly oil - 1 tbsp

Method:
Cook the brown basmati rice according to below instructions. When done fluff with fork and spread on a plate to cool completely. Heat oil in a wok in medium-high heat and add the spring onion whites. After 2 minutes, add the chopped asparagus. In 2-minute intervals add the carrots, zucchini, green bell peppers, red bell peppers one by one and saute continuously. Add the salt and pepper and immediately add the cooked cooled brown rice and mix well. Remove from heat, check for seasoning and mix in the spring onion greens. Serve hot with ketchup or any curry of your choice.
How to cook brown basmati rice in Pressure Cooker:
Wash and soak 1 cup of rice in water for 30 minutes. Drain the water and pressure cook with one and a half cups of water for 6 whistles. This is a rice-water ratio and number of whistles I got through trial-and error method. Other non-basmati brown rice may need different amount of water and cook time. 
Linking this delicious rice bowl to Kid's Delight - Street Food and to Leftover Makeover.

Read more »

Mocha Chocolate Ricotta Creme for a Celebration | Easy Dessert Recipes

I have a sweet tooth and I often crave for simple desserts which does not make me spend hours in the kitchen. This is one such recipe I came across. It is similar to ice cream but has just one-third of the calories in ice cream and is actually good for you. The part-skim ricotta cheese fills you up without weighing you down. And how can anything chocolate-flavored does not taste good.
Coming to the "Celebration" part, my space crossed 5 lakh hits last week. Whats more perfect for a celebration than something chocolatey?!!

Ingredients:
Preparation time: 10 mins; Serves - 2
Part skim ricotta cheese - 1 cup
Unsweetened Cocoa powder - 1 tbsp
Bittersweet / Semi sweet Chocolate chips - 1 tbsp
Instant coffee powder - 1/2 tsp
Low fat milk - 2 tbsp
Sugar or Sugar substitute - 2 - 3 tbsp

Method:
Mix all the ingredients except cheese in a microwave safe bowl. Microwave for 30 seconds. Mix well and allow it to cool. When cooled mix with the cheese and pulse a couple of times in a blender. Serve Chilled.

Linking this yummy goodness to the following events..
Anu's Healthy Recipe Substitution; PJ's Celebrate Women's day; Sumee's Bon vivant - Kid's Delight; Let's Cook for Kids; Nithu's Healthy Foods for Healthy Kids; Jagruti's Choc Full Easter.

Read more »

Mushroom Asparagus (crustless) Mini Quiche

Do you want something quick for a busy mornings and do not want to stand near the stove cooking some dosas or oatmeal. Then these mini quiches are for you. These simple to make (bake) dish has all the goodness you need for the morning to keep you going until lunch. Eggs for protein, Milk and Cheese for Calcium and Mushroom and Asparagus adds up to your daily serving of vegetables for the day. Score!

Ingredients:
Serves - 4
Eggs - 6
Low fat Milk - 1 1/2 cups (360 ml)
Mushroom - 6 oz pkt
Asparagus - about 6 to 8 spears
Salt - 1/2 tsp or to taste
Pepper - 1/2 tsp or to taste
Grated Cheddar cheese (reduced fat) - 1/3 cup or as needed

Method:
Preheat the oven to 350F / 175 C. Spray a 12 cup muffin tin with oil.
Slice the mushrooms and saute in a pan with little oil until all the water evaporates. Drain on a paper towel. Saute the asparagus similarly until it is almost cooked. Whisk together the eggs, milk, cheese, salt and pepper. Add the vegetables and mix well. Pour carefully into the greased muffin tins until full. Bake for 30 mins or until the knife inserted into the center comes clean. Cool in the muffin pan for 15 mins. Remove carefully with a spoon and place in a plate lined with kitchen towel until cooled completely. Transfer to a ziptop bag and pop into the top shelf of the refrigerated and pull out as desired. Reheat in the Microwave for about one minute or as desired.
Alternate layering:
Divide the cheese into two and layer the bottom of the cups with half of the grated cheese. Layer the vegetables above the cheese. Now pour the eggs-milk mixture into all the pans until full. Now sprinkle the remaining (reserved) cheese over the pan equally. Bake like the method above.

Linking these beautiful mini quiches to Let's Cook - Healthy Breakfast; Mission - Breakfast; Breakfast Club.

Read more »

Badami Mushroom Matar Masala / Mushroom and Peas in Almond Curry | Indian Curry Recipes

I love mushroom. Mushroom is a low calorie herb which is very versatile. I have made and blogged about four different mushroom recipes viz. Bellpepper Mushroom Masala, Minty Mushroom Curry, Chettinad Mushroom Curry, Kadai Mushroom. I never get exhausted in trying mushrooms in different ways and always in the lookout for more. This time I tried Denny's Mushroom Badami curry and it was very delicious.

Ingredients:
Mushrooms - 1-8oz pk - cleaned and sliced thin
Frozen peas - a handful
Cinnamon stick - 1 inch
Coriander powder - 1/2 tbsp
Garam masala - 1/2 tsp
Curd/Greek Yogurt - 4 tbsp - whisked smooth with a little water
Coriander leaves - 1/4 cup
Salt - to taste
Oil - 2 tsp
Freshly ground black pepper - 1/2 tsp
Make a paste:
Onion - cubed - 1/2 of a big one
Green chilli - 2 or 3
Kasakasa / Poppy seeds - 1/2 tbsp
Ginger garlic paste - 1/2 tbsp
Almonds - 12-15

Method:
Grind the almonds until almost fine powder. To that add the remaining ingredients to make a smooth paste.
Heat oil in a kadai and add the cinnamon stick. Add the ground paste and fry for about 3-4 mins, until it changes little darker. Add the coriander powder, garam masala powder and salt. Reduce the heat to medium  and mix in the whisked yogurt while stirring continuously. This way the yogurt would not curdle in the heat of the spices. Now add the sliced mushrooms and one cup of water. Cover and cook for 5 minutes. Remove the cover and continue to cook for another 5 minutes. Add the green peas and coriander leaves and simmer for another 5 minutes. Sprinkle with fresh ground black pepper and serve with rotis or pulao.

Sending this creamy masala to Serve It - Boiled event happening here and at Denny's. Also sending to Sumee's Bon Vivant#9-Simply Sides and Radhika's Let's Cook-Protein rich food.

Read more »

Spaghetti with Mushrooms and Onions / Pasta in Mushroom sauce

It has been a while since I posted any pasta recipes. Not that I am not cooking pasta anymore, just that I didn't get a chance to click. I make pasta at least once every two weeks and DH loves the regular way I make it - pasta, veggies and pasta sauce. This time I made this mushroom pasta with onions and chicken stock. Garnished with some fresh herbs this dish is very flavorful and appetizing.

Ingredients:
Serves - 2
Preparation time - 10 mins; Cooking time - 30 mins
Whole grain Spaghetti - 1/4th of a box
White Mushrooms (or any variety) - 8 oz approx 250 g - sliced
Onion - thinly sliced - 1/2 cup
Low sodium Vegetable broth / Chicken Stock - 1 cup
Coriander leaves - a few twigs (You can substitute Parsley, Mint, Basil or any fresh herb of your choice)
Olive oil - 1 tbsp + 1 tsp
Butter - 1 tsp
Italian seasoning - 1/2 tsp
Salt and Pepper to taste

Method:
Boil water in a wide pot with a tsp of salt. In a wide skillet add butter and 1 tsp of oil and layer the sliced mushrooms in a single layer. Allow it to brown for a couple of minutes and flip over to brown the other side. You can do this in batches if desired. When done remove the mushrooms to a plate. Add the remaining oil and saute the onions in high heat until they turn light brown. Sprinkle little salt and pepper and add the italian seasoning. Add the stock and allow it to reduce to half. Meanwhile drop the pasta in boiling water and cook for the time specified in the box. When it is cooked drain and transfer to the onion skillet with mushrooms and toss well. Check for seasoning and remove from heat. Sprinkle with chopped cilantro and serve hot.
Note: You could use any variety of pasta. Adding red pepper flakes for heat would give a different level of heat and taste.

Read more »

Quinoa Pilaf / Quinoa Coconut Milk Pulao in Pressure Cooker | Indian Quinoa Recipes

Looks like I have been posting at least one Quinoa recipe every month and I am happy about it. This time it is a simple and tasty Quinoa coconut milk pulao or Indian Style Quinoa Pilaf. This recipe is inspired by the Semiya pulao recipe of Chef Dhamu. I loved it very much. I made little tweaks to fit in my favorite quinoa in the same recipe and here it is. It is a one-pot meal and a perfect one at that.

Ingredients:
Quinoa - 1 cup
Coconut milk - 3/4 cup
Water - 3/4 cup
Oil - 1 tbsp
Cloves - 2
Cinnamon - 1/2" stick
Bay leaf - 1
Onion - sliced thin and halved - 1 1/2 cups
Green chilli -1 - slit lengthwise (Can add more based on your heat level)
Garlic paste - 1 tsp
Mint leaves + Coriander leaves - 1 handful - chopped
Mixed vegetables - I used Carrot -1 - chopped and 1/4 cup of frozen peas
Plain Greek Yogurt/Curd - 1 tbsp
Salt - to taste

Method:
Wash and soak quinoa for 15 minutes. Heat oil in a pressure cooker in med-high heat and add the cloves, cinnamon and bay leaf. After a minute add green chilli and onions and fry until the onion is almost cooked. Add the garlic paste and saute for 2 mins. Now add the mint and cilantro and fry until the leaves wilt and then add yogurt and vegetables and mix well. Pour coconut milk, water and add salt to taste. Drain the quinoa and add to the pressure cooker. Close and pressure cook for 2-3 whistles. When done open the lid and fluff with a fork. Serve hot.
Note: Mint and Cilantro are kind of important ingredients in this recipe and contributes to the lovely aroma of the pulao. So do not  try skipping those.

Sending this pulao to Serve It - Pressure Cooked/Slow Cooked event happening at my space and Denny's.
I am also linking this to What's in your Lunchbox and EP-Series - Herbs and Spices event by Julie, hosted at Surabhi's space this month.

Read more »

Spinach Broccoli Cream Soup | Soup Recipes

I am trying to include Spinach to my diet atleast twice or thrice a week. But I get bored with the regular Spinach with dhal curry. So I am trying many ways to include spinach which is interesting too. Spinach chapathi, Spinach basil pesto, Spinach chutney are few of the many ways I try them. The recent addition to the list is this Spinach Broccoli cream soup.

Ingredients:
Serves -2
Fresh baby spinach - 2 cups - tightly packed
Broccoli - (fresh/frozen) - 1 cup - steamed
Chopped onions - 1/2 cup
Garlic - 1 clove - halved
Vegetable stock - 2 cups - Homemade or Store-bought
Cooking cream - 1/4 cup (optional)
Pepper powder - 1/2 tsp or to taste
Salt  - to taste
Olive oil - 1 tbsp

Method:
In a wide sauce-pan heat olive oil. Saute the onions and garlic until it becomes soft. Add the steamed broccoli and fry for a minute. Add the spinach and saute until it wilts. Add pepper and the vegetable stock. Allow it to boil and remove from heat. When it is slightly cool, puree in a blender in batches or using an immersion blender. Return the puree to the sauce-pan and heat slightly. Add the cream and whisk until it is well mixed. Add salt to taste but remember the store-bought stock may already have salt in it. Remove from heat and serve warm or cold. It tastes good either way.

Sending this healthy and tasty soup to Healthy Morsels - Pregnancy and also to CC-Spring Seasonal Food.

Read more »

Quinoa Bahala Bath / Mosaranna / Quinoa Thayir Sadham | Indian Quinoa Recipes

Happy Ugadi everyone!! Hope you all are celebrating Ugadi in a traditional way with your family. As for me, I miss the Bevu Bella/Ugadi Pachadi very much. I made this Karnataka special recipe Bahala Bath (curd rice) to celebrate Ugadi. Enjoy!
I can't stop cooking with Quinoa (pronounced keen-Wah) and I make sure I do so atleast twice in a week. I may sound redundant but quinoa is an excellent alternative for rice dishes and above all you would not miss rice at all. After trying Quinoa Bisi Bele Bhath, Pumpkin Quinoa pulao, I tried my hand at this simple Quinoa Bagala Bhath which I totally fell in love with. This one is totally guilt-free since I have used Quinoa - a whole grain, source of complete protein, dietary fiber and gluten-free; milk and yogurt - the best sources of calcium. Tempered it in Indian way to spice it up.

Ingredients:
Serves - 2
Quinoa - 1/2 cup
Water - 1 1/4 cup
Fat free or Reduced fat milk - 1 1/2 cup
Curd/Low fat greek yogurt - 2 tbsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Chana dhal - 1/2 tsp
Dry Red chilli - 1 broken
Curry leaves - 2
Ginger - minced - 1/2 tsp

Method:
Pressure cook quinoa with water and salt for 4 whistles. When the pressure is released, lightly mash the quinoa and add milk. Allow it to simmer until most of the milk is absorbed and the quinoa looks creamy. Remove from heat and mix the yogurt. Prepare the tempering by heating oil in a small pan. Add the ingredients for tempering to the oil and fry in medium heat until the chana dhal becomes light brown. Pour the tempering over the prepared bagala bhath and mix. Serve with pickles, papad or any vegetable side dish. I had it with an omelet with vegetables to make it a wholesome meal.

Also Check out my Vegetable Clear soup with Quinoa and Quinoa Savory Pancakes.
Sending this healthy and delicious dish to the following events..
Kitchen Chronicles #7-Summer Splash by Kalyani; Healthy Morsels - Pregnancy; Summer Spirits; Only - South Indian Food;
 

Read more »

Quinoa Upma - Guest post by Denny of Oh Taste N See

I have been wanting to invite my dear fellow bloggers to do guest post on my blog. I am happy that I am able to materialize the idea now. To start with the guest post series I asked my friend Denny of Oh Taste N See. As I have mentioned in (many of) my earlier posts, Denny has been one of the important inspirations for me to start a food blog. I believe that one sentence says it all. Without further blah.. blahs from my side, here I present Denny in her own words..
Thanks to Krithi for having invited me to do a guest post for her blog and a first one at that. I think it has been mentioned so many times in both of our blogs, that it is redundant to mention that we are college best friends and have been friends for 13 years now. We also share a love for food and cooking and often times find ourselves chatting about food or topics related to food. I have recently switched to a more healthy diet and this dish is a perfect way to meld a healthy meal to comforting Indian food.

A healthy dish - is always determined by the ratio of carbs to protein and the amount of fat in the recipe. Being vegetarian or vegan it is always difficult to get the right amount of protein in your diet. A great solution is 'Quinoa' - which is the only grain that has a complete protein - something that is realized easily by people who eat meat, but very difficult in the vegetarian diet. It is an ancient grain, rich in manganese and folate and due to its nutritional value, it is highly recommended for people who have migraine headaches, diabetes and even pregnant and breastfeeding mothers.
Here, I have increased the flavor of the quinoa by toasting it first, which not only adds a nice nutty flavor, but also quickens the cooking process. Here is the recipe..

Ingredients:
1 cup quinoa
2 cups water
1/2 cup diced vegetables - carrots, beans and peas
1 small yellow onion, diced
3 green chillies slit
1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
1 tsp channa dal
a sprig of curry leaves/cilantro
salt to taste
2 cups water

Method:
In a dry pan, add the quinoa and roast it over medium high heat until you get a nutty aroma and the quinoa is slightly golden brown and toasted. Remove the quinoa onto a plate and put the pan back on the stove. Heat the oil and add mustard seeds, urad dal and channa dal. Let it splutter and add the green chillies and the curry leaves. Add the onion and saute until translucent. Add the diced vegetables and saute until partly cooked. Add 2 cups water and salt to taste. Let the water come to a boil. Slowly add the still warm quinoa and cook stirring. Let the quinoa cook until all the water is absorbed. Switch off stove. Pop a lid on the pan and let rest for another 5 minutes. Sprinkle with cilantro (I didn't have any, but it makes it awesome) and fluff with a fork. Serve as is, or with any chutney as an accompaniment. 
Note: Alternately you could also cook quinoa first and then temper with the said ingredients like pulao/fried rice. It tastes fabulous either way.

I am gonna try this for dinner tonight for sure. Look how colorful and inviting yet super healthy this one is!!! Check out more of Denny's recipes here at Oh Taste N See.

Read more »

Pumpkin Quinoa Dhal Pulao | Indian Quinoa Recipes

As I had mentioned in my Pumpkin cranberry scones recipe, I did make another dish with the leftover pumpkin. It was last Sunday when I made this Pumpkin and quinoa dhal like a pulao. Quinoa is an easy and healthier replacement for rice. Almost all Indian rice dishes can be replaced with quinoa and you wouldn't miss the rice at all. I am trying to use quinoa atleast twice in a week in the form of soups or pulao. This is an easy to make, healthy and filling one pot meal. Just a bowl of this hot pulao with papad made a simple and satisfying lunch.

Ingredients:
Quinoa - 1 cup
Toor dhal - 1/2 cup
Onion - chopped - 2 cups
Tomato - chopped - 2 cups
Pumpkin - cubed - 2 cups
Oil - 2 tbsp
Ginger garlic paste - 1 tsp
Bisi bele bhath masala - 4 tsp (can substitute with sambar powder - but reduce the quantity as it tends to be more spicier)
Salt - to taste

Method:
Wash and soak the toor dhal for 45 mins. Heat oil in a pressure cooker and add the chopped onion and saute until light brown color. Add the ginger garlic paste and fry until the raw smell disappears. Add the chopped tomatoes and cook until it turns mushy. Add the bisi bele bhath masala powder with salt followed by pumpkin cubes. Add the soaked dhal, quinoa along with 4 1/2 cups of water. Check for seasoning and pressure cook until done. Makes a great one-pot meal when served with just raita and papad.

Sending this to Healing Foods - Vegetarian Thanksgiving event by Siri.

Read more »