Tag Archives: veg main course

Quinoa with Garlic, Mushrooms and Thai Basil

‘Quinoa’ – ‘Kinwa’ as it is rightly pronounced, is one such super-food that has achieved a rapid global stardom… television, websites, food magazines, blogs, it’s everywhere. Dietitians are raving about the benefits and it has found a stellar place on almost every celebrity’s menu. Intriguing!
And rightly so. This health food is gluten-free, high in proteins, fiber, iron, vitamin B, calcium, vitamin E and is packed with antioxidants.
With summer glaring from a distance, it’s time to come up with dishes that are easy on stomach, loaded with nutrition and most importantly, adored by the taste-buds.

Thus Quinoa entered my kitchen… for the very first time. And, pairing it with Mushrooms, tonnes of Garlic and Thai Basil has totally blown me away.
Preparation time: 10 minutes
Soaking time: 20 minutes
Total time: 40 minutes
Serves: 3

Ingredients:
1/2 cup Quinoa
1 cup water for cooking Quinoa
7-8 Thai basil leaves, finely chopped
7 cloves of garlic, minced
100 gms mushrooms, thinly sliced
1 tbsp lemon juice
2 tbsp Olive oil
Salt as per taste

Method:
1. Rinse, soak and cook the Quinoa as per the packet instructions and leave it aside.
2. Heat olive oil in a non-stick pan, add minced garlic and saute for a minute.
3. Add chopped Thai Basil leaves and stir for a bit.
4. Toss in the mushrooms and saute. Then cover and cook till the mushrooms are done.
5. Season with salt, stir and cook for another couple of minutes.
6. Now add the cooked quinoa and mix it all up. Cook on low for a minute. Add more salt if needed.
7. Drizzle in the lemon juice, stir and turn off the flame.
8. Serve hot garnished with chopped coriander and Thai basil leaves.

P.S.: Quinoa can also be cooked in Chicken/Fish/Vegetable stock instead of plain water.
Garnish with grated Parmesan, if desired.

 

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Exotic Dal Makhani

Makhani, literally translates to Buttery in Punjabi. Dal Makhani, the North Indian sweetheart, is a delightful melange of whole Urad Dal (Black Lentils) and Rajma (Red Kidney Beans), laden with butter, butter, more butter and… cream 🙂
This dish is a buffet-regular in almost every restaurant you visit. Its thick, smooth consistency and buttery goodness has always intrigued me.
Last week, a friend sent me a bowl of it to taste. It started with a spoon and ended with me licking the bowl clean… at 1.15 am.
It was about time I made it myself.

So I did…today. After serving my dear husband, I stared at him in anticipation. And he blurted, “just one word…EXOTIC!”
So, here it is… my Exotic Dal Makhni, slow cooked to perfection.
Preparation time: 20 minutes
Cooking time: 35 minutes
Soaking time: overnight / 8-9 hours
Serves: 5

Ingredients:
3/4 cup whole urad dal (black lentils)
1/4 cup rajma (red kidney beans)
4 cups water for pressure cooking dal and rajma
2 medium size onions, finely chopped
2 large tomatoes, pureed
2 green chilies, finely chopped
2 tsps ginger-garlic paste
1 tsp kasuri methi, crushed (dried fenugreek leaves)
1 tsp cumin seeds
4 cloves
3 green cardamoms
1 black cardamom
1 bay leaf
1 medium cinnamon stick
2 tsps, red chili powder. I use Kashmiri chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
3 heaped tbsps butter
1 tsp oil. So the butter doesn’t burn
2 tbsp cream. I don’t mind a tbsp more 🙂
Chopped coriander to garnish
Wedges of a lime while serving
Salt as per taste

Method:
Soaking and Cooking:
1. Wash thoroughly and soak the lentils and rajma in enough water overnight or for 8-9 hours at least. Soaking reduces the cooking time, thereby saving the fuel.
2. Drain them well. Rinse again a couple of times before pressure cooking in 4 cups of water.
3. Pressure cook on high flame for about 10 minutes or until the lentils and rajma are soft. They should be melt-in-mouth soft and not resistant or tough when eaten.

Dal Makhani:
1. Heat oil, then add butter in a kadhai or a non-stick heavy bottomed pan.
2. Add cumin seeds and let them splutter.
3. Add all the whole spices – cloves, cinnamon, green and black cardamom and bay leaf. Fry for few seconds till aromatic.
4. Toss in the onions and fry till translucent and golden brown.
5. Add chopped green chilies and fry a bit.
6. Then add the ginger-garlic paste and saute for a minute. The raw smell should go away.
7. Add the pureed tomatoes and stir for another minute.
8. Now add the spice powders – chili and turmeric and saute on medium till the oil starts leaving from sides.
9. Add the cooked lentils and rajma and stir.
10. Add salt and water as required.
11. Cook on low and let it simmer for another 20 minutes, stirring occasionally, so the lentils don’t stick to the bottom of the pan. Do not put the lid.
12. Add garam masala and fenugreek. Stir and cook on medium for another 2-3 minutes.
13. Lastly, drizzle over the cream and mix well. Switch off the flame.
14. Garnish with chopped fresh coriander, wedge of lime and serve with Naan, Tandoori Roti, Jeera Rice or plain rice.

Dollop more butter while serving… yourself. Pure foodgasm!
You can always run an extra mile and burn those newly piled calories. But, who cares about them when the food is so yummm, isn’t it 🙂

Shahi Matar Paneer – Green Peas and Cottage Cheese In Cashews And Cream

‘Shahi’, which means ‘Regal’… a dish that used to be cooked specially for the kings!
Shahi Matar Paneer, born in the North of India, is a serious medley of finger-licking deliciousness, creamy textures, gorgeous colors and aromatic spices. Matar or Green Peas and Paneer or Cottage Cheese are a match made in heaven which marry right here, in our kitchen.
So let’s get cooking… bring in the royalty onto our plate 🙂
Shahi Mutter PaneerPreparation time: 15 minutes
Cooking time: 15 – 20 minutes
Serves: 4

Ingredients: 
For paste:
2 medium size onions roughly chopped
3 tbsps cashwenuts, broken
6 medium size cloves of garlic
One inch or 2 tsps roughly chopped ginger
Grind all the above ingredient into a smooth paste. Don’t add too much of water while grinding.

For gravy:
1 cup of boiled peas
250 grams fresh paneer or cottage cheese
2 tbsp butter
1 cinnamon stick
2 cardamoms
2 cloves
1 bay leaf
2 tsp Kashmiri chili powder. This gives that gorgeous red color without burning your tongue.
1 tsp cumin powder
1 tsp corriander powder
1 tsp garam masala powder
1 tsp dry fenugreek leaves (kasuri methi)
2 medium size tomatoes, pureed
1/2 cup milk
1/2 cup fresh cream. I add bit more for that extra creaminess.
1 tbsp honey
2 tsp corn flour/ plain flour for thickening. Mix in water to make a paste.
Half cup water
Salt as per taste
Chopped coriander for garnishing

Method:
1. Heat butter in a broad, nonstick pan. Add a tsp of oil so it doesn’t burn.
2. Add the whole spices – cinnamon, cardamom, cloves and bay leaf. Fry on medium till aromatic.
3. Add the cashew-onion paste and fry for 1 minutes.
4. Add chili powder, garam masala, cumin powder, coriander powder and fenugreek leaves. Add half a cup of water, mix and cook on medium for 2 minutes, stirring occasionally.
5. Add tomato puree and cook for another couple of minutes.
6. Drizzle in the honey, milk, fresh cream and salt. Cook for 3-4 minutes on medium.
7. Add the cornflour / plain flour paste and stir. Cook on medium for 2 minutes.
8. Gently add the paneer and peas and mix, taking care not to bruise or break the paneer pieces. Let it cook for 2-3 minutes on medium, stirring occasionally.
9. Garnish with chopped coriander and serve hot with naan, flaky parathas or rotis.

Great ingredients are right there, on your shelf. Use them to create magic in your kitchen.

Matki Chi Usal – Moth Beans Curry

Sprouted moth beans curry or “Matki Chi Usal” in Marathi, is well-known in every nook and corner of Maharashtra – in homes and restaurants alike. Sprouts pack a protein punch. Rich in antioxidants and fiber, there’s whole lot of nutrition on the plate.
You can play with the level of spiciness too. I like it spicy. The fiery red color is enough to get my tummy rumbling 🙂
This one’s a heavily simplified yet delectable version of my tradition. Its fun to be shamelessly simple sometimes 🙂
Matki Usal 1
Preparation Time: 20 minutes (only if you have the sprouts ready)
Cooking Time: 30 minutes
Serves: 4 – 5

Ingredients:
1. 2 1/2 cups sprouted Makti or Moth beans
You can sprout them at home or just grab the ready ones from the market. I do it at home. Love to see those long gorgeous sprouts developing right in front of me.
2. 2 medium onions, finely chopped
3. 1 medium potato, cubed
4. 1/2 tsp turmeric powder
5. 2 tsps kashmiri chili powder
6. 2 tsps goda masala (use garam masala as an alternative)
7. 2 tbsps ginger-garlic paste
8. 1 tsp mustard seeds
9. 1 tsp cumin seeds
10. 6-7 curry leaves
11. Oil for frying
12. Salt to taste
13. 1 tbsp lemon juice
13. Chopped coriander for garnishing

Method:
1. Pressure cook the matki and potato cubes with a cup of water and turmeric. (Remember not to overcook).
2. Heat oil in a wok. Add the mustard seeds and let them spatter.
3. Add cumin seeds and curry leaves and stir.
4. Add chopped onions and fry till soft and translucent
5. Add ginger-garlic paste and fry till fragrant
6. Add the spice powders and fry till the oil starts separating at the corners
7. Now tumble in the cooked beans and potato cubes. (If you want a thicker gravy, mash a small amount of cooked beans before adding)
8. Sprinkle salt as per taste
9. Mix well and let it simmer on medium for about 5 minutes.
10. Add more water if you don’t want it too dry.
10. Lastly add lemon juice and stir.
11. While plating, garnish with chopped onions and coriander
12. Serve hot with chapatis or any Indian bread. Goes well with steamed rice too.

P.S.: After cooling completely, can be refrigerated in an air-tight container for 3 – 4 days.