I think it has been mentioned so many times in both of our blogs, that it is redundant to mention that Krithi and I are college best friends and have been friends for 13 years now. We also share a love for food and cooking and often times find ourselves chatting about food or topics related to food. Thanks to Krithi for having invited me to do a guest post for her blog and a first one at that. I have recently switched to a more healthy diet and this dish is a perfect way to meld a healthy meal to comforting Indian food. A healthy dish – is always determined by the ratio of carbs to protein and the amount of fat in the recipe. Being vegetarian or vegan it is always difficult to get the right amount of protein in your diet. A great solution is ‘Quinoa’ – which is the only grain that has a complete protein – something that is realized easily by people who eat meat, but very difficult in the vegetarian diet. It is an ancient grain, rich in manganese and folate and due to its nutritional value, it is highly recommended for people who have migraine headaches, diabetes and even pregnant and breastfeeding mothers. Here, I have increased the flavor of the quinoa by toasting it first, which not only adds a nice nutty flavor, but also quickens the cooking process. Here is the recipe.. Ingredients: 1 cup quinoa 2 cups water 1/2 cup diced vegetables – carrots, beans and peas 1 small yellow onion, diced 3 green chillies slit 1 tsp oil 1/2 tsp mustard 1/2 tsp urad dal 1 tsp channa dal a sprig of curry leaves/cilantro salt to taste 2 cups water Method: In a dry pan, add the quinoa Read More..
If there is one leftover recipe that everyone loves, this is it. I sometimes specifically make extra idlies to make this the next day. There is something about the little pieces of idly coated in the mild spices and combined with the fried onions. I have found that leaving the idlies in the fridge overnight and pulsing them in a food processor yields a good texture of the upma and is not gummy. Ingredients: 8 leftover idlies 1 medium onion, finely chopped 3 green chillies slit sprig of curry leaves 1 tsp oil 1/2 tsp mustard 1 tsp split urad dal 1 tsp channa dal 1/4 tsp cumin seeds Method: Pulse the idlies or use your fingers to break up the idlies into granules. Heat oil in a pan over medium high heat. Splutter the mustard and cumin seeds. Add the urad dal and channa dal and fry until golden brown. Add the onions, slit green chillies and curry leaves and fry until golden and slightly caramelized. Add the idlies and saute until thoroughly mixed. Check for seasoning.Remember the idlies, by themselves do have salt. Add salt to taste. Mix and serve hot! Verdict: I just love the idly upma as is. No side dish necessary. However, my husband enjoys this dish by adding some sugar and mixing it in(right in the pan). He justifies that it caramelizes in the heat. I prefer to keep it savory though. To each their own. Anyway, this is perfectly yummy and comforting. Sending this to ‘Food Palette – White’ event. Pin It Related posts: Sago Rava Idli(Sabudana Idli/Javvarisi Idli) Vegetable Rava Upma/Kichadi Semiya upma Sago Tomato Upma Quinoa Upma – A guest post for Krithi’s Kitchen Quinoa Idli with Spicy Red Pepper Kuzhambu
I almost always have used Sago only to make dessert, that too payasam. So, when I wanted to make something for ‘Cooking with Seeds – Sago’ event, I wanted to make something savory. I planned on making sago veg cutlets and soaked the sago for a couple of hours yesterday evening. Unfortunately, the sago I had needed more soaking time and I ended up making the cutlets without adding sago. The sago kept soaking overnight. I was half expecting to see white colored mush when I opened the container that contained the soaking sago this morning. Instead, I saw perfectly soft sago pearls that held its shape miraculously. Lesson learnt: Sago(atleast the one I have that I got from India) needs to soak overnight). I decided to make a quick breakfast out of it and decided on trying this tomato baath, since I have quite a lot of summer tomatoes in the fridge. It turned out to be a quick, easy and flavorful dish. Ingredients: 1 cup sago, soaked overnight 1 tbsp oil 1/2 tsp mustard 1 tsp split urad dal 1 tsp channa dal 1/2 onion finely chopped 2 tomatoes finely chopped 5 green chillies slit curry leaves 1/2 tsp turmeric powder 1 tbsp lemon juice salt to taste Method: Heat the oil in a pan over medium heat. Splutter the mustard and add the urad dal and channa dal. When the dals turn brown add the onions, curry leaves and slit green chillies. Saute adding a little bit of salt and the turmeric powder until the onions turn soft and translucent. Add the chopped tomatoes and saute until soft and all the moisture from the tomatoes is cooked out. Add the completely drained sago to this mixture and saute until the sago pearls turn translucent and are cooked Read More..