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Southwest Quinoa Salad

DK — Thu, 16 May 2013 17:35:46 +0000

When I mention the word “Quinoa“, I would assume that at least 99% of you would think “Salad“. Given how popular a “salad quinoa” relationship is, I unfortunately had no takers in my house (except me). The word Salad is a mnemonic to bland and/or cold and/or something that’s quite meager in the protein department in my Vegetarian household. Very few salads make through to the main table that doesn’t leave my husband nutritionally wanting yet speaks to his quirk of it being “not cold”.

I have tried 26 (yes, I kept count) Quinoa Salad recipes in the last 5 yrs. Only 3 of them came through and oh boy, were those hits! Its a beautiful sight for the mother in me to watch her toddler eat a Quinoa Salad with full gusto. This salad has Southwestern flavors and ingredients adding both volume, nutrition and color to this salad. This is one of those dishes that provides you equal (if not more) value for every calorie you consume. Its sad how we haggle and optimize everything in our life when it comes to money and materials but fail to do so with what we eat. Let this salad help to change your perspective. Rest assured, it most probably will (...)
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Post tags: bay leaf, black beans, corn, cumin, epazote, flaxseeds, lemon, pumpkin seeds, quinoa, tomato

Hushpuppy (Cornbread Fritters)

DK — Mon, 13 May 2013 17:30:50 +0000

Deep fried snacks usually happen when the husband is around for evening tea. The Man loves his fried goodies and my little one is following suit. I usually tend to make very miniscule quantities, because for one, they eat them in moderate quantities and two, they don’t eat anything “they” label as “leftovers“! Trust me, you don’t want to know what comes under that category!

Hence, I started collecting very simple, “just few ingredients” snacks that would be very easy to make, for the cook in me. That also helped in avoiding any leftovers and the temptation of overindulging in the name of wastage! I have done that enough to last me a lifetime..:(

Hushpuppy are savory fritters made using cornmeal. These are Southern (United States) specialties that are usually served as a side dish to seafood. Few variations exists like including additionally whole corn kernel, onion, using milk instead of buttermilk etc. These are crunchy on the outside and spongy/fluffy on the inside. Adding onions and jalapeno enhances the otherwise bland fritters. Make sure to fry them only very near the serving time, otherwise they lose their crispiness.(...)
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Methi Dal (Fenugreek Leaves Dal)

DK — Mon, 01 Apr 2013 20:02:54 +0000

When the time is short or when I am not really motivated to cook, I rely on dals to come to my rescue. They are so versatile that you can give them a new “makeover” every time you dish out something with lentils. Believe you me, there was a time when I made 30 different dals for a whole month for dinner and we still enjoyed it without being bored. Now, why would I cook that way is for another post

This is yet another of simplest dal recipes that you would find in a typical Indian household. Quick to put together, protein rich, has the greens and has just few ingredients. Its up to you to make it as elaborate (adding more vegetables, spices, multiple lentils etc) or as simple (just pressure cook the whole thing and add sauteed greens towards the end) as you like. Its that versatile and easy to adapt.(...)
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Post tags: cumin, fenugreek leaves, pigeon peas, tomato

Coriander (Cilantro) Peanut Chutney

DK — Mon, 18 Mar 2013 17:25:28 +0000

One of the most important elements to Indian cooking is Chutney. Every region has its own method, variation and culinary use but a cuisine without one? Nah! You would be hard pressed to find that. Having lived both in Northern and Southern regions of India, I have a palate for a variety of chutneys. The amount of bliss I get while enjoying fluffy idlis with Coconut chutney, the sensation of pairing crispy dosas with tomato chutney and Onion chutney (not to speak about the sambar) is unexplainable.

Likewise goes for Northern dishes. The tangy Tamarind Chutney, Red chutney and green chutney drizzled over Chaats is ambrosial to say the least. What makes this even better is the fact that you could make these in a jiffy with just few ingredients. Add them together in a blender and tada – a delicious dip is all ready for a parrtyyyy!. This simple Coriander Chutney is all that (and some more ).

This is an extremely refreshing chutney and the only criteria for the diner is that he/she must like the cilantro/coriander’s taste. If you don’t, then its not for you. Its very aromatic and fresh tasting with lemon adding a citrusy tang to it. You don’t taste the peanuts in this really but it adds to the body of the chutney.I like to add it since it adds protein to the otherwise not very nutritious (although very delicious) chutney. (...)
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Chow Chow (Chayote Squash) Curry

DK — Mon, 11 Mar 2013 20:16:57 +0000

If you take time to notice, you will observe that most of South Indian dishes are epitome of simplicity, clean flavors with minimal seasoning. They are quick to make and extremely easy to put together. Its a budget cook’s dream come true. There is practically no wastage with many other secondary uses of the “scraps”. Watching older generation South Indian women cook is like sheer poetry. Uncomplicated and soothing to the palate and digestion.

Spotting the Chayote Squash (that I knew as “Chow Chow” while growing up) in the grocery aisle the other day, I couldn’t help but think of my mom. Though our time zones are upside down between us, we keep close, food being a strong binder. I keep her presence close to me by cooking the food that she used to make for us while she keeps mine via checking out my blog . She has always been my best critic and I believe that keeps me striving to best myself.

This simplest curry is all about clean flavors. Chayote is like any summer squash and is quite bland and watery tasting by itself. Here, this light seasoning along with coconut provides it with just right amount of flavor without overwhelming the squash itself. A common side dish in a South Indian’s household with/without coconut.(...)
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Methi Roti (Fenugreek Flatbread)

DK — Mon, 04 Mar 2013 16:30:54 +0000

Methi roti is my most favorite of all rotis made using Fenugreek leaves. My mom used to make this very often and while I would make a face and ask “why the roti and not methi poori“, I would still relish it. But just so you know, between methi roti and methi poori, I am all for the latter . Indian flatbreads (rotis and parathas) are myriad each variation competing in the taste and health department for the top places. Adding nutrition to the food was such a child’s play for mothers of my generation and the ones before that. Of course lack of pizzas and other junk foods to lure the children helped in this cause but still.

I don’t find fresh fenugreek leaves as often as I would like, but when I do – I buy in generous bunches. I do use frozen for rest of the time but I am biased towards the fresh The other day during my visit to the Indian groceries, I chanced upon fresh looking fenugreek leaves. Usually when I visit, I am welcomed by either old, yellowing leaves or better with an empty spot with everything already gone. So this day was extremely generous and a spate of Methi based dishes followed.

Fenugreek leaves are extremely nutritious, you can read about it here. Other dishes I love making are Methi Muthia, Aloo Methi , Saag paneer , Methi Dal and Methi Sambar. This recipe is very simple. Takes few ingredients and is quite hearty on its own. You can easily add or reduce ingredients to suit your needs.(...)
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Hummus bi Tahini (Chickpea Hummus with Tahini)

DK — Thu, 21 Feb 2013 17:33:43 +0000

I don’t clearly remember when I had my first Hummus, but I sure remember how the first time making my own turned out to be. Looking at various recipes, it looked simple enough – chickpeas, tahini, garlic and lemon. Simple enough right? Ah, well turns out proportions matter here too. After “blech” results for quite a number of times, I slowly started getting the hang of it. And then it really did look very simple.

Now I make loads of modifications to suit my needs but on and off, the need to go back to the original versions strikes and I give myself blissfully to the velvety smooth sensations of this popular Middle Eastern dip. Its easy to make, uses minimal ingredients and all you really need is a good blender. Better the blender, better the consistency. If you are not a purist, try blending this with some fat free Greek yogurt (or Labneh). Tastes totally yum not to talk about enhancing the protein factor. Talking about which, this dish is loaded (and I mean really loaded!) with protein (chickpeas and sesame), antioxidants (garlic and lemon), good fats (olive oil) and many others like calcium, folate, Omega 3 fatty acids, vitamins, iron, manganese and few more to make a nutritionist extremely happy.

What seals this news in is that it tastes absolutely delicious. Its creamy and savory with subtle flavors from garlic, lemon and tahini coming together. If you are a spice lover, add in some chilli oil (oo la la!). This mild fluffy hummus carries all the flavors wherein you taste the chickpeas mingled with the rest, each happy with its place without trying to overpower each other. You can easily adapt it to your taste. After trying out various versions, I liked this recipe from the Food and Wine site which I have used as a base to make my subtle changes. We enjoyed it with baked Whole Wheat Pita crackers.(...)
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Post tags: chickpeas, cumin, garlic, lemon, Tahini

Vegetable Fried Rice (Indo Chinese)

DK — Thu, 14 Feb 2013 23:06:07 +0000

No, its not Chinese but close Its Indo-Chinese and every Indian out there is utterly, shamelessly biased about this. Trust me . We will argue to the point of going red in the face that this is what Chinese food is all about – err, well at least I did something similar in the beginning of my culinary journey beyond Indian boundaries.

And this rice is where it all begins. The protein additions, that I specify in the recipe below, are practically unknown back in India (except the meal maker and that’s not added in this rice). But given that I do, to add some nutrition to this rice, I thought I will mention it for the health loving foodies who also enjoy eating all kinds of food. They are optional of course. Typically, this recipe does not really deserve such a long post, but its the simplest things that at times take so much more detail

Having leftover rice is essential for this (Indians always have it – we love our rice) and the texture is important for that perfect fried rice. Separate grains, not too separate but not mushy either and dry without any moisture (that’s why leftovers work best). Refer step 1 in case you don’t have any on hand. Too much of the vegetables makes this dish mushy, so you need the right balance. Apart from that, the seasonings are minimal. I know it sounds too much but trust me, this whole thing would take you just 10 minutes to put together if you have everything on hand. Perfect for all those times when you are short on time, enthusiasm or motivation. Or when you just want to use up leftovers. Or even when you want to make something special. It fits all the needs. And that’s what simplicity is all about (...)
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Post tags: cabbage, capsicum, carrots, celery, eggs, green beans, peas, seitan, soy chunks, tempeh, tofu, TVP

Cinnamon Chocolate Brownies

DK — Wed, 06 Feb 2013 16:20:26 +0000

I am baking more than ever. Especially the kind that hardly had takers in my house few years back – the kind that spells “chocolate,” “cakes”, “brownies”etc. Kids do change your life to a large extent, don’t they? Now I have friends and colleagues complain about my sudden absence of generosity in the name of recipe testing. Ah, well I have a taste tester right at home now, don’t I? But what’s even more surprising (shocking even!) is that my husband and I have also started welcoming such goodies with more openness than ever before. Have our taste buds change? No explanations there, but as long as I get to experiment, I am not complaining.

I recently made these brownies as an evening snack to use up some of the bittersweet chocolate I had on hand. Its not too sweet which pleases our palate. Its fudgy chewy texture with a wonderful chocolatey flavor is very satisfying. A light dusting of powdered sugar is more than enough I think. If you like cinnamon and require a more prominent flavor, try dusting it with cinnamon sugar. I had some Eggless Cheesecake Icecream that complimented these pretty well, but you can use Vanilla icecream instead.(...)
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Roasted Chickpeas with Indian spices

DK — Tue, 29 Jan 2013 20:30:28 +0000

We all have our nemesis. Mine is when the clock strikes 3:30 PM. I get a snack attack of a very particular kind – the type that goes crunch. And God save the chips or cookie packet in the vicinity. Yes, years in the food and nutrition area has mellowed down the “junk“ie in me but why wake up the ”crunching” tiger now? So to appease the hidden dragon once in a while before it strikes with full force I tend to make healthy substitutions. (No, I did not see the crouching tiger hidden dragon recently. Why do you ask?)

These are sent from heaven as an antidote to all that’s wrong with this weight obsessed world. If the inferior things in the name of yummy food (and few others) did not exist, then this furor wouldn’t either. Just like how I am happy to find packets of Kale Chips at the stores nowadays, I would love to see cartloads of these crispy and addictively crunchy roasted Chickpeas too. OK, ideals aside, making some in your own kitchen is ridiculously simple that it would not be worth buying from the store anyways

These are easy to Adapt with capital A. The plethora of seasoning options available to you is mind boggling. Get wild, get creative and get fancy. You will see that these chickpeas will dance to your palatable tunes. Indians will remember munching on Bhuna Channa at beaches and fairs. I used to love those and binging on these makes me nostalgic. Its like having my cake and eating it too. I use very basic seasoning (more like for the heck of it) because of the toddler factor but you can deepen the flavor by increasing the amount and/or adding more spices.(...)
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