Oats-Rava-Semiya Idli

These idlis have a nice texture, and are flavorful wholesome. Try substituting the carrots and peas with different finely shredded vegetables like cabbage and zucchini. Serve with your favorite chutney.

1/2 cup rava (cream of wheat)
1/2 cup roasted semiya (thin vermicelli)
1/2 cup quick oats
1/3 to 1/2 cup yogurt
4 tsp oil
1-1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds1/2 a small red chilli, torn into shreds
1 tblsp broken cashewnuts
1 tblsp finely grated ginger (or 1/2 tsp ginger powder)
1 green chilli, thinly sliced
1/4 tsp asafetida (hing)
3 curry leaves, torn into small pieces
a few sprigs of coriander leaves (stemmed,washed and chopped)
1/2 cup frozen green peas
1/2 cup grated carrots

1. Dry roast the rava and oats together till lightly brown and fragrant.

2. Combine the above two ingredients with the semiya, salt and turmeric in a bowl.

3. Whip the yogurt with some water into a liquid, and mix thoroughly with the ingredients in the bowl.

4. Heat oil in a small skillet. Add the cashews, mustard, cumin and red chilli. When the nuts turn light brown, add peas, hing, green chillies and curry leaves. Sautee for a couple of minutes until peas are heated through.

5. Remove from heat. Add carrots and coriander. Mix with the remaining ingredients in bowl. The mixture should be thick, but "spoonable". Dilute with a little water if necessary.

6. Oil idli plates. Pour a ladleful of the mix in each depression. Steam for 10 to 12 minutes (after the  steam builds up).

Makes a dozen idlis.








 

Shredded Mango Pickle

3 large unripe mangos
1/3 cup sesame or canola oil
3 tsp salt
2 - 3 tsp red chilli powder
1/2 tsp asafetida (hing)
1 tsp fenugreek powder (metbi)
1/2 tsp mustard seeds

1. Peel, core and shred/grate the mangos into a bowl.
2. Mix all the spices with the shrredded mangos (except the mustard).
3. Heat oil in a heavy pan; add the mustard seeds; when they splutter, add the mangos.
4. Cook on low heat until soft, and oil begins to seep through, stirring enough to prevent browning and sticking to the pan.
5. When cool, transfer to a clean, dry, airtight glass or plastic jar.

Note: it is traditional to use a lot of salt as well as oil to completely submerge the pickle. However, this is not necessary when refrigerating and using it within 2 - 3 months.

Try using light olive oil (without a strong flavor), or grapeseed oil in pickles.

Pearl Couscous Recipes

Mediterranean (or Israeli couscous as it is sometimes called) can be substituted for rice, pasta or sabudana. Cook according to package directions and use in your favorite recipes. The whole wheat kind is an especially tasty and healthy alternative.

For an Indian style dish, use the "semiya kichadi" recipe posted on this blog, including the peanut-spice powder. For an Italian twist, try the "pasta primavera" recipe with pesto. Experiment substituting pearl couscous in other rice or pasta recipes - Bon appetit!

Carrot-Tomato Soup

This aromatic broth with spinach and garlic is a great appetizer, or perfect accompaniment to a light meal consisting of salad and a slice of whole grain bread. I like it on the thin side - for a thicker soup, increase the quantity of carrot and tomato.

1 large carrot (peeled, cut and cooked)
1 medium tomato, quartered
A few pods garlic, sliced or chopped
2 cups baby spinach leaves, washed
1 medium green or yellow squash, cut into large dice
1 tblsp olive oil
1 tsp ginger powder (or 1 tblsp fresh grated ginger)
1/2 tsp turmeric powder
A dash of Meditterranean or Italian spice mix
A few red pepper flakes (use sparingly)
Salt and freshly ground black pepper to taste

Blend the carrot and tomato to a purée. (If using fresh ginger, add to the jar while blending).

In a medium pot, heat the oil, and sautée the garlic until brown. Add the spices and a cup of water. Simmer until fragrant, for 2 -3 minutes. Add the spinach and squash; cook until tender.

Add the puréed vegetables, thinning with water if needed. Bring to a boil, and let it simmer for a couple of minutes. Serve hot.

Tip for flavored rotis

To add a flavorful zing to rotis and other flatbreads:

Mix a tablespoon or two of any chutney to the dough while kneading. The chutneys posted on this blog (green pepper, onion, red pepper or mint-coriander) work well!

Vegetable Hariyali

This veggie curry in a green sauce base is as vitamin-enriched as it is yummy! Serve it with rice, quinoa and flatbreads.

2 - 3 cups assorted cut-up vegetables
2 cups fresh spinach, washed
A handful of mint and coriander leaves, washed
1 tblsp cashew nuts
1 tblsp grated fresh ginger
1 tblsp chopped garlic (optional)
1 green chilli
1 red chilli, halved
1 tsp turmeric powder
2 tsp coriander-cumin powder
2 tsp salt
1 tblsp cooking oil

Heat oil in a saucepot; add garlic and fry until almost brown; add red chilli and ginger.

Add cut vegetables, salt, turmeric and corinder-cumin powder. Sautée for a couple of minutes. Add a cup of water and cook till almost done.

In another pan, bring some water to boil; add the spinach, green chilli and cashewnuts; cook till greens are almost tender. In the last couple of minutes of cooking, add the coriander and mint. Turn off the stove, and cool before pureeing in a blender.

Add the purée To the vegetables in the pot, and simmer for a few minutes.

To increase the creaminess, add more cashews. Substitute spinach with fenugreek greens (methi leaves).

Quinoa Pulao

Quinoa is a is an ancient grain high in protein and nutritive value. It can be used as a substitute for rice.

1 cup quinoa (rinsed using a fine mesh strainer)
1 cup fresh or frozen mixed vegetables
1 tblsp olive oil
1 tsp salt
1/2 to 1 tsp coriander-cumin powder
1/2 tsp garam masala or curry powder
A few red pepper flakes (optional) - use sparingly
1/2 tsp coarse-ground black pepper
1-1/2 cups water

Combine all ingredients and cook in an automatic rice cooker.

Alternately, bring water to a boil; add other ingredients, and cook covered on low heat until water is absorbed.

Recipe can be doubled or tripled if needed. Serve with any vegetable curry.