Quinoa Pulao / Pilaf

This post is an Ekadashi special.  I recently discovered that we cannot eat grains on Ekadashi / fasting for Hindus. Bored with the usual Sabudana options (sago beads), my mother in law recommended using Quinoa. 

I recommend using the  GoGo Canadian Quinoa, which is easy and quick to cook,  Non-GMO, and plant-based. Pair it up with mashed potatoes and enjoy it as a complete meal.

Ingredients 

• 1 cup Gogo Quinoa, boiled as per packet instruction 
• 1 bowl of mixed vegetables (broccoli, carrots, bell peppers, cauliflower)
• 1 tbsp butter
• 1 tsp red chilly flakes
• 1 tsp oregano
• 5-6 fresh basil leaves, finely chopped
• Salt and pepper to taste 

Method

• Heat butter in a wok, and add the fresh basil leaves, red chilly flakes and fry well
• Add the veggies and salt and cover and cook on a low flame
• Once the veggies are cooked, add the boiled quinoa and mix with a light hand
• Add the remaining butter, salt, and pepper to taste and serve hot

Disclaimer: This is not an ad for GoGo Canadian Quinoa, but just a recommendation from the blogger

Ragda Patties (Potato patty in white peas curry)

Wrapping up all the Diwali preps, the last day was enjoyed with a delicious street food item from the lanes of Mumbai, Ragda Pattice. A potato-based patty served with boiled white peas, this dish is a complete meal in itself and a good mix of protein and carbs.

Accompanied with chutneys, chopped onions, tomatoes, sev, and puri, this dish is sure to leave your taste buds satisfied. A regular item on the house menu, this dish is enjoyed by all.

Ingredients

For the patties

• 4 medium-size potatoes, boiled and mashed
• 1/2 cup Poha, for binding
• 1 tbsp Ginger Chilly paste
• 1 tbsp Chaat Masala
• Salt to taste
• Oil for shallow frying

For the Ragda

• 2 cups, dry white peas, soaked overnight
• 1 onion, finely chopped
• 1 tomato. finely chopped
• 1 tbsp red chilly powder
• 1 tbsp turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Cumin Powder
• Salt to taste
• Oil for tempering

Method

• For the patty, mix all the ingredients and form small flat balls and shallow fry till golden brown
• For the ragda, boil the white peas with salt and turmeric powder
• In another wok, heat oil, add the onions, and fry till golden brown
• Add tomatoes and once cooked, add the dried spices and salt and mix well
• Add the boiled white peas and bring to a boil

Assembly

• Take 2-3 patties in a serving plate, add the ragda till they drown
• Add chopped onions and tomatoes
• Add coriander chutney and tamarind-dates chutney as desired
• Sprinkle fine sev, puris and chaat masala and serve hot

Vegetable Red Thai Curry

The Thai Curry is a popular form of food, from Thailand, and mainly is differnetiated with color; Green, Red, Yellow and Orange. The main difference is the paste used in the curry having flavours mainly coming from Lemon Grass, Red Thai Chillies and Fresh Turmeric. Coconut forms the base of the curry mixed with vegetables and meat.

Thai cuisine was always on my mind and now the Red and Green Thai Vegetable Curry has become a part of my weekly menu.The main hack in Thai curry is getting the paste right, and then it just takes a couple of minutes to get the curry together. Best paired with Jasmine rice, you can also have it with Basmati rice instead.

Ingredients

For the paste 

• 
  4-5 Red Thai Chillies, soaked in water for 1-2 hours
• 1 onion, chopped into four pieces
• 2-3 Garlic pods
• 1 small piece of Ginger
• 1 lemongrass stem, chopped into fine pieces
• 1 tbsp Lemon Juice
• 1 tsp of Cinnamon Powder
• 1 tsp of Sugar
• 1 tsp Red Chilly Sauce
• 1 tbsp Sesame Oil
• 1 tsp Soy Sauce
• White pepper powder, to taste
• Salt, to taste

For the curry

• 1 can of Coconut Milk
• 1 tbsp Corn Flour, mixed with water into a paste
• 1 big bowl of preferred vegetables (Brocolli, Coloured Bell Peppers. Zucchini, Corn, Mushrooms)
• Few Cubes of Paneer or Tofu

Jasmine Rice or Basmati Rice to serve

Method

• Heat oil in a wok, add the onion, garlic and ginger pieces and fry well
• Add the soaked red chilies and lemongrass pieces and cook till soft
• Add the remaining ingredients and mix well
• Keep aside to cool and once cool, grind into a fine paste
• Heat some sesame oil again in the same wok, and stir fry the veggies and paneer/tofu
• Add coconut oil and the cornflour paste and bring to a boil
• Serve hot with the rice and garnish with fresh basil leaves

Homemade Pani Puri (Indian Street Food)

 One of the most common and loved food choices in my household is Pani Puri and the session goes on for two to three days at once. Many of my friends reached out to me for the recipe for the Pani and hence I thought of sharing it on the blog. Every family will have their own version, and my version is a recipe followed by my Nani, then mom, and now me.

Also known as Puchhka, Golgappa, this is a commonly found street food, all across India but is a North Indian specialty.

Ingredients

For the Pani (Water)

• 
  1 bunch fresh Pudina Leaves (Mint leaves)
• 1/2 bunch of fresh coriander leaves
• 2 green chilies
• 2 tbsps Black Salt 
• 1 tbsp Jeera Powder
• Juice of 1 whole lemon
• Salt to taste

For the filling

• Boiled Moong (Green Gram)
• Boiled Kala Chana (Brown Chickpeas)
• Boiled Potatoes 
• Red Chilly Powder and Salt to taste

Sweet Imli and Tamarind Chutney is optional

Puri (Readymade, store-bought)

Method

• Mix all the ingredients of the Pani in the grinder, add little water, and grind to a paste-like consistency
• Strain the water and regrind the paste with more water
• Repeat this process two to three times till you have fresh-looking green water
• Refrigerate and serve cool with the puris and filling

Pasta Arrabbiata

I am sure we all have our weekly menus fixed and some recipes feature on it each week. One such recipe on our household menu is Pasta Arrabbiata. We love using the Penne style or Farfalle, but you can try any shape and form you like. My little one loves the Animal Shape from Whole Foods made of Chickpea flour.

After acing the  Homemade Pizza recipe, my husband's second favourite is Penne Arrabbiata. Can be ready in a few minutes with simple ingredients available in your pantry.

Ingredients

• 1 pack of Penne Pasta
• 1 tin of San Marzano Tomatoes, whole
• 1 tbsp Chilly Flakes
• 8-10 Fresh Basil Leaves, coarsely chopped
• 2 tbsps Olive Oil
• 1 bowl of mixed veggies, Mushrooms, Broccoli and Colored Bell Peppers
• 4-5 Garlic Pods, finely chopped
• 1 tsp Sugar
• Salt and Pepper to taste
• Parmesan Cheese Powder to taste

Method

• Boil the pasta as per given instructions on the box
• For the sauce, heat olive oil in a saucepan, add the chilly flakes, basil leaves, and garlic
• Add the tomatoes and mix well
• Add sugar, salt, and pepper and mix well
• Once the tomatoes soften, mince the sauce with a hand blender to a thick consistency
• Meanwhile, in another pan, heat olive oil and add the vegetables and stir fry them
• Add the pasta, vegetables to the sauce and mix well
• Serve hot with a garnish of basil and fresh parmesan powder

Homemade Pizza

This post is dedicated to my husband who can have pizza every day of his life! Being so passionate about Pizza and Italian food in general, he mastered the homemade pizza this lockdown. Napoli, Chicago Style, Thin crust New York Style, name it and we have tried it all, but our favorite is the New York Style Pizza. 

 

The homemade Pizza involves 3 parts, Dough, Sauce, and Toppings

I recommend using the Pizza Flour for the dough and keep toppings to the minimum. We like our pizza well done always

Ingredients

For the Dough (Makes 3 pizzas medium size)

• 2 cups Pizza flour
• 1 packet instant yeast
• 1 tbsp Sugar
• Salt to taste
• 1 tbsp Olive Oil
• Water as needed

For the sauce

• 1 can of San Marzano tomatoes, whole
• 1 tbsp Olive Oil
• 2-3 Garlic pods

Toppings

• Fresh Basil Leaves
• Fresh Mozzarella Cheese, Hand Crumbed
• Parmesan Cheese

We like to add Brocolli

, Mushrooms, and Olives occasionally

Method

• Add warm water and sugar to the yeast and let it activate. Meanwhile mix the flour, salt and olive oil. Add the yeast mixture, water, and knead until the dough is stretchy and elastic. Keep the dough aside to rest and knead again once risen. This method is called proofing.
• Make sure you cover the dough with a plastic seal or cloth while resting.
• Once the dough is ready, cut into 3 small balls and refrigerate overnight if possible. if not make sure to prepare the dough a few hours in advance.
• Preheat the oven to 450 F / 200 C an hour in advance.
• Once ready to bake, roll the dough thin with a rolling pin, or try to roll with your hand. 
• For the sauce, grind all the ingredients in a grinder, to a thick consistency, not too liquid, or your pizza will become soggy.
• Spread this on your dough, add the toppings and sprinkle with parmesan and olive oil.
• Bake for 12-15 mins and serve hot

In summer you can also try to use the grill for baking the pizza

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Malgapodi (Gun Powder)

 Malgapodi, commonly known as Gun Powder is a famous spice and lentil mix, paired with dosas, idlis and as a regular side in South Indian meals. Each family will have their own classic recipe, and I am sharing with you my husband's Patti (Grandmom) recipe. 

Malgapodi

Ingredients

• 1 cup Urad Dal (Split and skinned black gram) 
• 1 cup Chana Dal (Split Bengal Gram lentil)
• 30-35 Dry Red Chillies
• Few seeds of Methi Seeds (Fenugreek seeds)
• A handful of dry Kaddi Patta (Curry Leaves)
• Salt to taste

Method

• Dry roast the lentils separately until it leaves oil and brown in color and let it cool
• Dry roast the red chilies and keep aside
• Mix all the ingredients and grind into a coarse powder
• Store in an airtight container

A staple in Tamil and Telegu households, this powder mix is best enjoyed with oil. Take some powder, make a hole like a pond, and pour oil. Mix with your finger and relish it.

Malgapodi