Ragi Semiya

   

Ever since the first time I tried this Ragi Semiya, I have become a huge fan. It’s so easy and tasty that words can’t describe the pleasure of this dish. It’s as easy to make as any other upma but it’s so yummy and it’s ragi which is healthy. What more to ask for!

Serves 2-3

WHAT WE NEED

Ragi Semiya           1 packet

Oil                             1 tbsp

Mustard seeds       1/4 tsp

Garlic                       2 cloves

Ginger, grated       1 tsp

Green chilly           1-2

Curry leaves           1 sprig

Onion, medium    1

Mixed vegetables  1 1/4 cup

Salt

Coriander leaves    To garnish

WHAT TO DO

  • Cook the Ragi Semiya according to packet instructions
  • In a pan, heat the oil and add the mustard seeds
  • Once the mustard seeds have spluttered add the green chillies, ginger, garlic and curry leaves
  • After a minute, add the onion and cook till translucent
  • Add the mixed vegetables and cook for4-5 minutes on medium to high flame till they are cooked but retain a crunch
  • Add the cooked Ragi Semiya and mix well
  • Add salt and mix well
  • Enjoy!


NOTES

  1. I used Anil Ragi Semiya which is 180 gms per packet
  2. Mixed vegetables I used included mushroom, capsicum, carrot, spinach and sweet corn.
  3. Part of them were leftovers from lunch which worked well with the semiya.

This is my entry for the Blogging Marathon under Quick Dishes.

 

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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Thai Red Curry

 

This Thai curry is one of my all time favorites and I make it whenever I am feeling down or don’t want to cook but eat something yumm. 

Serves 3

WHAT WE NEED

Olive oil                   1 1/2 tbsp

Red curry paste     1 tbsp

Garlic                          2 cloves

Onion, medium        1

Carrot, medium         1

French beans               8-10

Button mushrooms   5-6

Baby corn                      4-5

Brocolli                           7-8 florets

Tomato, medium         1

Capsicum, medium     1

Coconut milk                200 ml

Salt

WHAT TO DO

  • Chop all the vegetables finely and keep aside
  • Heat the oil and add the red curry paste
  • Cook it well on medium flame for a minute
  • Add the finely chopped garlic
  • Once it starts browning, add the onion and cook till translucenct
  • Add all the vegetables except tomato and capsicum 
  • Cook on medium high flame for 3-4 minutes till they are almost cooked
  • Add the tomatoes and capsicum and mix well
  • Cook for 2-3 minutes
  • Add the coconut milk and salt, mix well and cook for 5-7 minutes
  • Serve warm with rice or noodles
  • Enjoy!  

   

This is my entry for the Blogging Marathon under Quick Meals.
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Millets Khichadi

   

There is some good news and some not so good news. The good news is that the government here has found a deadline by which time the heat wave will go away. The bad news is that that deadline is June. So we are stuck with this hot weather for another two months. 

Most of our diet now is in the liquid state. We almost survive on water and juices and when I do have to cook, I resort to one pot meals because that would mean less time in the heat of the kitchen. This khichadi recipe is perfect because it is a whole meal in itself and not to mention nutritious and easy to make.

I have replaced the rice with millets in my regular khichadi recipe which usually goes like – toss in rice, any lentil and whatever veggies are on hand, cook and eat. Since we are trying to eat more millets, I am trying them out in different dishes. I have tried this recipe with all the millets and it works just fine. So take your pick and try this out –

Serves 3

WHAT WE NEED

Millet (any one)               1 1/4 cup

Split yellow lentil            1/3 cup

Oil                                         4-5 tsp

Cumin seeds                      1/2 tsp

Garlic                                    2 cloves

Onion, medium                 1

Mixed vegetables               1 1/2 cups (see Notes)

Water                                     5 cups

Red chilly powder               1/2 tsp

Garam masala powder       1/2 tsp

Salt                                           To taste

Coriander leaves                  To garnish

Ghee                                         1 tbsp

WHAT TO DO

  • Soak the millet and lentil in a bowl
  • Heat oil in a pan and add the cumin seeds
  • Finely chop the garlic and onion and add to the pan
  • Once the onion is translucent, add the vegetables and mix well.
  • Cook for 3-4 minutes on medium flame
  • Drain the water from the millet and lentil
  • Add them to the pan and mix well.
  • Add the water, red chilly powder, garam masala and salt.
  • Mix well, cover and cook on medium – high flame for 7-8 minutes
  • Check to see if the water has been absorbed and the millets are completely cooked, else add another 1/2 cup of water and cook for 3-4 minutes till done.
  • Enjoy!

 

NOTES

  1. There is no specific combination of vegetables to be added. Any or all of these can be added – French beans, carrots, mushroom, sweet corn, baby corn, cabbage, spinach, capsicum, tomatoes, brocolli, etc.
  2. If you have any leftover vegetables, they can be added once the millets are cooked completely.
  3. Tour dal, masoor dal, moong dal can also be added instead of the split yellow lentil.
  4. The lentils and millets need to be soaked in water for around ten minutes. If you soak them and start cooking the vegetables, then they would be sufficiently soaked by the time they need to be added to the pan.

This is my entry for the Blogging Marathon under the theme ‘Quick dishes’

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Simple Fruit Salad

  
 
Saying that it is hot here is an understatement of epic proportions. Everyday is declared as the hottest day till date and things are only expected to get worse. The husband is sniffing and coughing, the daughter is just about recovering and the house is a mess. 

I buy the most raw fruits I can find and it gets ripe within a day. Green papayas turn bright yellow overnight. Bananas turn black within two days and I am running out of recipes to make with overripe bananas.  So for the past few days, I am just putting all the ripe and near overripe fruits I can find in a large bowl and eating them for dinner. This is one such –

Makes 4 bowls of salad

WHAT WE NEED

Watermelon                1/4 

Apple                             1

Orange                          1

Grapes                          10-15

Bananas                       3

Honey                          To taste

Chat masala               A Sprinkle

Mint leaves                 To garnish

WHAT TO DO

  • Cut all the fruits, except grape soda, into similar sized pieces
  • Mix well
  • Add honey and chat masala and mix well 
  • Garnish with mint leaves
  • Enjoy a little respite from the heat 

  
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Quick tomato salad

   

The best dishes are those that manage to surprise. When I started to make this salad, I was not sure as to how it would turn out but I really wanted to clear out my refrigerator and I needed a recipe for the Blogging Marathon. So I prodded ahead. But it was such a delightful bowl that I have pinned the paper to my recipe wall and promised myself to make it more often.

My idea of salad almost always involves tomatoes. It keeps the salad from getting dry ( which is my first requirement) and gives it a nice tangy kick. Since cherry tomatoes are always in the fridge, I decided to use those along with the bread ends that keep accumulating because the daughter doesn’t eat them. So I have these bread end fingers in groups of four lying around demanding to be used. You could toast and use an entire slice of bread or just cut the ends out and use them.

So here goes –

Serves 1

WHAT WE NEED

Bread ends of 4 slices or one slice of bread

Butter to toast the bread

Cherry tomatoes                            6-8

Mint leaves                                      6-8

Soy sauce                                          1 tbsp

Honey                                                1 tbsp

Vinegar                                             1 tbsp

Salt
WHAT TO DO

  • Toast the bread till crisp and cut it into 1 inch pieces
  • Mix the soy sauce, honey and vinegar till fully blended
  • Cut the cherry tomatoes into halves
  • In a bowl, take the tomatoes and bread 
  • Tear and add the mint leaves
  • Pour 1-2 tsp of the soy sauce mix, add salt and mix well to combine
  • Enjoy!


 
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Chat Salad

   

When I picked the Salads theme for this week’s Blogging Marathon, my idea was to finally start my ‘healthy eating’, three months into the new year. I read up a lot on salads and various dressings but fell back to my default regular recipes which I make for myself. These are my go-to recipes for the times I have to cook only for me, which is a boring affair. So I toss in whatever is available in the fridge / pantry and call it a bowl of salad.

This salad is a fallout of my bhel puri craving. Like I said earlier, it is hard to find bhel puri ingredients in my part of the world and improvisations are the order of the day when such cravings strike. I have a small jar of the date tamarind chutney in my fridge, which is my favorite part of the bhel puri and I toss in all available veggies and mix it with the chutney and it comes pretty close to the real thing. So here goes –

Serves 1

WHAT WE NEED

Moong (or any other lentil) sprouts          1/2 cup

Tomato, medium size                                     1

Spring onion stalks                                         8-1o

Capsicum, small                                               1

Date tamarind chutney                                  1 tbsp

Chat masala                                                       A dash

Chilly powder (optional)                               A sprinkle

Salt
WHAT TO DO

  • Boil the sprouts in little hot water till it is cooked but retains a bite
  • Cut the tomatoes, capsicum and spring onions into small pieces
  • Mix all the ingredients in a large bowl
  • Enjoy!

 

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Apple Crisp

   

When I started the CCChallenge, I thought I would blog about all the recipes from the multitudes of paper cuttings and books I picked up over the years but never looked at. But I seem to be buying new books now and the pile is simply increasing and the backlog becoming worse! 

This recipe is from the latest book that I bought – My Kitchen Years by Ruth Reichl. It a beautifully written book and talks a lot about the comfort and bliss cooking a meal brings to the cook. 

  

So here goes –

WHAT WE NEED

Apples, medium size           6

Lemon                                     1/2

All purpose flour                  1 cup

Brown sugar                          1 cup

Cinnamon powder               1 tsp

Salt                                           a pinch

Unsalted butter                    4 1/2 tbsp

WHAT TO DO

  • Preheat the oven at 190C
  • Peel the apples, core them and slice them thinly
  • Add the lemon juice to the apples and toss well
  • Mix the flour, sugar, cinnamon powder and salt in a bowl
  • Cut in the butter into the flour mixture and mix well
  • Arrange the apples in a baking dish and pat the flour mix on top of it
  • Bake for 45-55 minutes till the top is crisp and the Apple juice bubbling
  • Enjoy!

 

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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Tofu Bhurji Rolls

   

One of the tougher things to do is to get the husband try eating new dishes. He is very content eating sambhar, rice and veggies everyday. So my latest trick has been to give him BM as the reason for all my new dish experiments. It’s working so far.

Ever since we moved to Malaysia I have been wanting to try tofu. It’s available in excess here and I wanted to know how it would be to cook it. But he was dead against it and make a scene every time I mentioned the word. So I took this Bhurji theme as the opportunity to try some and the not so surprising deal is that he loves it too. Hmmm

This is my first time cooking tofu and so I decided to keep it simple and make it just like how I make egg or paneer bhurji. It was yumm and the Vietnamese rice paper rolls helped . A lot! So here goes –

Makes 9-10 rolls 

WHAT WE NEED

Olive oil                          1-2 tbsp

Spring onion                 8-10 strands

Button Mushroom       6

Carrot, medium            1

Sweet corn, boiled        1/3 cup

Capsicum, medium      1

Cherry tomatoes            10

Silken tofu                       300 gms

Chilly powder                  1/2 tsp

Garam masala                  1 tsp

Salt

Vietnamese rice paper   10

WHAT TO DO

  • Heat the oil in a large pan, chop and add the spring onions
  • Finely chop the carrot and mushrooms and add them to the pan
  • Cook on medium flame for 4-5 minutes
  • Finely chop the capsicum and cut the cherry tomatoes into half and add to the pan along with the corn
  • Drain out the water from the silken tofu and add to the pan
  • Scramble the tofu and mix it well with the vegetables.
  • Add chilly powder, garam masala and salt
  • Cook covered for 8-10 minutes till all the vegetables are cooked well and any remaining water from the tofu is completely absorbed
  • The veggie tofu mix needs to be dry so that it can be stuffed into the rolls.
  • Take some warm water in a open mouthed bowl and dip the rice paper into it so as to completely immerse it for 2-3 seconds.
  • Turn the paper over and immerse again for 2-3 seconds
  • Put the rice paper on a plate and add the vegetable tofu mix and fold it in like in the pictures below  
  • Keep aside and repeat the same with all the rice papers.
  • Serve immediately
  • Enjoy!

 

NOTES

  1. The rice paper tends to get sticky if kept for a long time. So it is better to make the roll and serve it as soon as possible
  2. You can serve this with a dipping sauce which is – 1 tbsp each of soy sauce, honey and vinegar mixed with a tsp of chilly flakes or chilly powder.

This is my entry for the Blogging Marathon under the theme – Bhurji

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Paneer Bhurji

   

Paneer is one of my favorite foods and the best part about it is it goes with almost anything and everything. It makes the daughter eat faster. My usual recipe for paneer bhurji is to add whatever vegetables I have on hand and mix it with the paneer. Today I had some mushrooms and baby corn and it was another yum paneer bhurji.

So here goes –

Serves 2

WHAT WE NEED

Olive oil                       2 tbsp

Spring onion              8-10

Button mushrooms  8

Baby corn                     8

Cherry tomatoes        10

Paneer                            200 gms

Red chilly powder       1/2 tsp

Garam masala              1/2 tsp

Salt

WHAT TO DO

  • Heat the oil 
  • Cut the spring onion into one inch size pieces and add to the oil
  • Finely cut the mushrooms and baby corns and add to the oil
  • Once the mushrooms soften, cut the tomatoes into half and add to the mix
  • Cover and cook over medium flame for 3-4 minutes
  • Scramble the panner and add to the vegetables.
  • Add the chilly powder, garam masala and salt and mix well.
  • Cook for 5 minutes
  • Enjoy with fresh rotis

 

This is my entry for the Blogging Marathon under the theme – Bhurji.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Bhurji and Sprouts Noodles

   

My cravings for the day never matches up with what needs to be cooked or the ingredients in the house. Don’t know why but I have been wanting to have some noodles for the past two days. But crazy schedules and backlogs mean that I have to cook and post on the same day for the BM.

So I have combined the theme of Bhurjis and my noodle cravings to make Bhurji noodles. I came up with the recipe as I went along and the end result was pretty lip smacking! So here goes –

Serves 2-3

WHAT WE NEED

Noodles (any kind)         200 gms

Olive oil                              2 tbsp

Garlic                                   2 cloves

Onion, medium                1

Mixed vegetables             1/2 cup

Moong sprouts                  1/4 cup

Eggs                                      4

Red chilly powder            1/2 tsp

Soy sauce                            1/2 tsp

Vinegar                               1/2 tsp

Salt

WHAT TO DO

  • Cook the noodles as per package instructions
  • In a pan, heat the oil
  • Finely chop the garlic and onion and add them to the oil
  • The mixed vegetables can be any or all of carrots, beans, mushroom, corn, baby corn, cauliflower, cabbage, etc.
  • Once the onion is translucent, finely chop and add the mixed vegetables and sprouts and mix well.
  • Cook on medium high flame and toss regularly
  • Once the vegetables are soft, in about 3-4 minutes, move thyme to one side
  • Break and add the 4 eggs. Scramble it well and mix it with the vegetables.
  • Add red chilly powder, salt, soy sauce and vinegar.
  • Cook on medi low flame for 2-3 minutes.
  • Add the noodles and mix well
  • Simmer for 1-2 minutes.
  • Enjoy!

 This is my entry for the Blogging Marathon under the theme – Bhurji

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Check out the Blogging Marathon page for other marathoners doing this BM.