Monday, May 11, 2015

Pearl Couscous Khichidi - Sabudana Khichidi with a twist

Recently I read a post from one of my friends.  She used Pearl Couscous instead of Sabudana (pearled Tapioca) to make khichdi.  I thought it was a great idea.  No soaking Sabudana overnight or dealing with how much water to add while soaking it (different batches soak differently).  Gave it a try and loved it!!

  • Pearl couscous - 1/2 pound - Cook following the directions on the package
  • Peanuts - Roasted and coarsely crushed - 2 table spoons
  • Potatoes - 1/2 cup - Peeled and cut into small bite size pieces
  • Green Chilies - 2 finely chopped (add per taste)
  • Cilantro - 1 table spoon - chopped finely
  • Curry leaves - 3-4 leaves
  • Mustard seeds - 1 tea spoon
  • Cumin seeds - 1 tea spoon
  • Turmeric - 1/4 tea spoon
  • Salt - 1 tea spoon (add per taste)
  • Olive oil - 1 table spoon
  • Lemon juice - 1 table spoon
To a pan on medium heat, add Olive oil.  Let it heat up.  Then add mustard seeds and cumin.  Wait for them to splutter.  Add curry leaves, Green chilies, potatoes.  Saute for a few minutes.  Add Salt and Turmeric.  Saute and close the pan for 4-5 minutes until potato is cooked.  Add all the remaining ingredients except lemon juice and cilantro and mix well.  Close the lid of the pan for 2-3 minutes more till all the ingredients have heated well.
Squeeze the lemon, sprinkle the cilantro and serve hot.  I love to have it with Tea or coffee.

Tuesday, April 28, 2015

Simple Cucumber-Hummus Salad with Sumac

Summer is fast approaching and it is time to switch from warm soups to crispy crunchy salads.  This salad can be served as a starter or you can make it a meal by adding some grilled chicken or thinly sliced lunch meat.


  • Cucumber - 3 cups - peeled and sliced thin
  • Radish - 1 cup - sliced thin
  • Onion - 1 to 2 table spoons thinly sliced
  • Hummus - 2 table spoons (I used store bought Garlic hummus)
  • Sumac - 1 tea spoon
  • Crushed pepper powder - 1 tea spoon
  • Salt - add per taste
  • Lemon - 1 table spoon
  • Grilled Chicken/lunch meat (Optional) - 1/2 cub sliced

Mix all the ingredients well in a glass bowl.  Tasty cucumber hummus salad is ready to be served.

Note:  I learnt this tip from a good friend.  Washing the Onions few times in ice water makes it crunchier and removes the spicyness from it (I get heart burn if I eat raw Onions and this helped).

Thursday, April 16, 2015

Tomato-Fenugreek Mutton/Lamb (Tamatar-Methi Gosht) Curry

Just the thought of warm, tangy, spicy, fatty goodness of this dish makes my mouth water.  I love tangy dishes and growing up used to add lemon to most of the dishes I ate.  Once I started cooking, I realised that there were various forms of tangy.  It was not only lemon, but tamarind, tomatoes, etc.
My love for tangy and the flavorful fragrance of slightly bitter methi is what inspired me to make this dish.

  • Lamb/Mutton/Beef - 2 pounds - Cut into 1-2 inches pieces
  • Onion : 1 medium - Chopped fine
  • Tomatoes: 4 medium - Chopped fine
  • Methi leaves -  2 cups chopped
  • Kasoori methi (use instead of fresh methi leaves) - 2 table spoons
  • Cumin powder - 1 tea spoon
  • Coriandar powder - 1 table spoon
  • Cinnamon powder - 1/2 tea spoon
  • Clove powder - 1/2 tea spoon
  • Ginger paste - 1 tea spoon
  • Garlic paste - 1 tea spoon
  • Red chili powder - 1 table spoon (add per taste)
  • Salt - 1 table spoon (add per taste)
  • Olive oil - 2 table spoons
  • Bay leaf (optional) - 2 to 4
  • Cilantro (optional) - 1 tea spoon- chopped
  • Water - 2 to 3 cups (add per required thickness)

To a pan on medium heat, add the oil.  Once the oil is heated, add the onions.  Saute till translucent.  Add Tomatoes and saute till soft.  Add Ginger paste, Garlic paste, Bay leaf and Methi leaves.  Saute it for 5 minutes.  Add all other ingredients and saute till they are mixed together.  Add 3 cups of water and cook until the mutton is fully cooked.  This will take about 30-35 minutes in a pan.  If you use a pressure cooker, it will take about 15-20 minutes.
Sprinkle cilantro before serving.  Serve it hot with Roti, Chapati, Poori, Bhatura, White rice or with Fragrant Ghee Rice!!

Wednesday, April 8, 2015

Healthy Salad mix and nuts Chutney / Salad dressing!!

What do you do when you do not have the ingredients you want to make a dish at home?  Improvise and come up with something that you never have made before and make it a household favourite!!

  • Salad mix - I used Kale, Spinach and Chart - 2 cups
  • Mixed nuts - I used Almonds, Cashews and Walnuts - 1/2 cup
  • Green Chillies - 4 to 8 (add per taste)
  • Garlic pods - 2
  • Cumin seeds - 1 tea spoon (Optional)
  • Tamarind Paste - 1 tea spoon
  • Salt -  1 tea spoon (add per taste)
  • Desiccated Coconut - 2 table spoon (Optional)

Blend all the Ingredients fine and you have a spicy and healthy chutney ready to serve!! You can serve this as a salad dressing, with roti, dosa or with plain white rice!!

Tuesday, June 24, 2014

Healthy Slow Cooker Brown Lentil Side Dish / Misal Pav ( Matki Usal)

This is one of those healthy yummy simple dishes which you can make for a party ahead of time...will be loved and talked about by everyone for a long time :)

Ingredients: For 8-10 large servings
  • Dried Moth bean - 3 cups
  • Onion - 1 chopped
  • Tomato - 1 chopped
  • Red Chili Powder - 1 table spoon (adjust per taste)
  • Coriander Powder - 1 table spoon
  • Cumin Powder - 1 table spoon
  • Ginger Paste - 1 table spoon
  • Garlic Paste - 1 table spoon (optional)
  • Garam Masala Powder - 1 table spoon
  • Salt - 2 table spoons (adjust per taste)
  • Coconut oil - 1 tea spoon
  • Water - 8-10 cups
For Garnish:
  • Onion - 1 finely chopped
  • Cilantro - 1 cup finely chopped 
  • Lemon - 2 table spoons (optional)
Add all the ingredients above except for the ones to garnish in a slow cooker/crock pot.  Put it on high for 8-10 hours.  How do you know it is done??  House will smell divine and of course the moth beans will be cooked all the way through :)
Garnish and serve hot with bread, pav, roti or it tastes really good by itself.

Friday, May 16, 2014

Spicy Udon Noodles

My daughter loves any kind of noodles.  I saw some fresh Udon noodles in Asian super market and had to get it home.  This recipe is very quick, easy and tasty!!

  • Udon Noodles - 1 pound cooked (follow the instructions on the packet)
  • Mixed Vegetables - 1 cup (I used frozen carrots, peas, corn and beans)
  • Basil leaves (optional) - 6-8 leaves crushed roughly
  • Salt - 1 tea spoon (adjust per taste)
  • Chili Garlic paste - 1 table spoon (you can buy this in any super market)
  • Olive oil - 1 table spoon
  • Chicken (optional) - 1/2 cup shredded - I did not use it

To a pan on medium heat, add Olive oil.  Once the oil is heated, add the mixed Vegetables.  Saute and cover the lid till cooked.  This takes about 5-10 minutes depending on how finely you have chopped the vegetables.  Add the Udon Noodles, Basil leaves, Salt, Chili Garlic Paste and Chicken (Chicken is optional) saute well till the Noodles take on all the moisture and flavor.  Serve hot with some pot stickers!!


Friday, March 14, 2014

Quick and Easy Angel Hair Pasta with Roasted Vegetables and Chicken

We moved to our new home a few weeks back and I was dying to try my new oven.  I got some veggies from a local organic farm and tossed up some simple pasta with that.  Made some Chicken along to add the protein.  A complete, tasty and satisfying meal!!

  • Vegetables of your choice for roasting  - I used Brussel sprouts, Zucchini and Asparagus - chop them mostly into same size to aid roasting at the same time
  • Chicken - 2 pounds - Cut into portion size - This is optional if you want to keep the meal vegetarian
  • Angel hair pasta - 1 pound
  • Olives - about 1/4 cup - I used an assortment of pitted and pickled Olives
  • Feta Cheese - about 2 OZs - cut into small cubes
  • Pesto - 2 tbs - I got the Organic freshly made from the store
  • Salt - 1 table spoon - add per taste
  • Freshly crushed black pepper - 1 table spoon - add per taste
  • Olive Oil - 4 table spoons
For Roasted Vegetables:
Take a flat non stick oven tray and spread the vegetables evenly on one half and Chicken pieces on the other half..  Drizzle it with about 2 table spoons of Olive Oil and Salt.  Preheat the over to about 350 deg F (this might differ depending on the size and type of oven you are using).  Use the roast setting if available.  Once the oven is preheated, place the oven tray with vegetables and Chicken inside.  Roast it for about 20-30 minutes until you can see the vegetables and Chicken turn golden on the edges.  Take the tray out and sprinkle it with some pepper.  You can also sprinkle it with some lemon salt or rosemary salt.  Be mindful that both these contain Salt already.
For Pasta:
In a large pot, bring about 8 cups of water to boil.  Add some salt.  Add the pasta once the water comes to boil.  Follow the instructions on the pasta package for how long to cook it.  I like it al-dante. So, it took about 8 minutes.  Drain the pasta and keep aside.  In another bowl large enough to toss the pasta, add 2 table spoons of olive oil, Feta Cheese, Pesto, Olives, Salt and Pepper.  Toss the pasta you kept aside gently with these.  Serve it Luke warm with Roasted Vegetables and Chicken.