Category Archives: Weekday recipes

[Weekday special]: Brown rice with corn & 5-daals

 

Opposite of holidays. Weekdays in January.

Opposite of Christmas baking. Wholesome ingredients.

Opposite of staycation. Work travel in full swing.

Few weeks into 2016 and I’m craving some healthy comfort food in a bowl.

For most Indians — daal with white rice is comfort food and a staple diet. Growing up I was never a fan of white rice (#tastepreferences). Daal — I loved and enjoyed by itself like soup. One can argue that since I was eating everything else it really wasn’t a big deal. My mom learnt the trick though — she realized I loved biryani/pulao i.e. rice preparation with spices, veggies or meat! And that’s how it all started my love affair with rice preparations.

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dried red chillies & fresh green chillies

There are literally infinite permutations and combinations of making daal and rice. My favorite pair – panchmel daal [daal made using 5 (panch) types of pulses (lentils, peas or bean etc.)] and makai ki khichdi [makai = corn; khichdi = rice cooked with turmeric and mild spices]. You can easily substitute any type of rice you have in your pantry – I typically use brown rice. It is an adaptation of a regional favorite from the state of Rajasthan in India. Rajasthan is where the ‘Thar desert’ is located in India — the regional food is influenced by ingredients available in the arid region.

The panchmel daal and makai ki khichdi combo completes the trifecta – simple, flavorful and healthy! Even if you make daal-rice regularly this pair is the way to go to take it up the notch. Don’t you love a dish that is versatile enough to be easily doable on a weekday (“comfort food in a bowl”) but has complex flavors deserving a spot at a dinner party? Trust me the ginger-green chilli flavor will leave a lasting impression on your taste buds!

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I’m sure you can enjoy the panchmel daal with simple white basmati rice and corn khichdi by itself (or as a side) but for me it is a pair that should always be together! Try it and let me know what you think.

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Adapted from: http://www.sanjeevkapoor.com

Panchmel Daal & Makai Ki Khichdi

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

MAKAI KI KHICHDI

  • 1 cup corn kernels (frozen, thawed)
  • 1 1/2 cups brown rice
  • 1 tbsp lemon juice
  • 2 tbsp ghee (clarified butter)
  • Pinch of asafoetida
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder
  • 2-4 finely chopped green chillies (from Indian store or Thai green chillies)
  • 1 inch finely chopped fresh ginger
  • salt to taste
  • finely chopped cilantro for garnish

PANCHMEL DAAL

  • 1 1/4 cups mix-daals* (1/4 cup lentils, 1/4 cup toor daal, 1/4 chana daal, 1/4 green moong daal, 1/4 yellow moong daal)
  • 1/2 tsp turmeric powder
  • 2 tbsp olive oil
  • pinch of asafoetida
  • 1 tsp cumin seeds (jeera)
  • 4 cloves
  • 2 dried red chillies
  • ~1.5 inches fresh ginger
  • 2-4 green chillies (from Indian store or Thai green chillies)
  • 1 large chopped tomato
  • 2 tsp cumin-coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • salt to taste
  • finely chopped cilantro for garnish

*the recipe calls for five different daals – feel free to use any that you have in your pantry!

Directions:

  • In two separate bowls – soak rice and daal in water for ~1 hour.
  • Pressure cook the daal (or boil the daals) with turmeric powder until cooked.
  • While the daal is cooking let’s make the Corn Rice:
    • In a pot, heat ghee once it is hot –> add asafoetida + turmeric powder +cumin seeds + finely chopped green chillies + finely chopped ginger. Stir.
    • Add corn + lemon juice. Stir.
    • Finally, add the rice + ~3 cups of water.
    • Keep a lid and let the rice cook (~20 mins).
  • While the rice is cooking let’s prep for our Daal:
    • Using a mortar and pestle grind the ginger and green chillies together.
    • In a pot, heat oil once it is hot add asafoetida + cumin seeds + cloves + dried red chillies + ginger-green chillies paste. Stir.
    • Add the chopped tomatoes and cook for 1-2 mins.
    • By this time the daal should be cooked — stir in the cooked daal to the pot.
    • Add cumin-coriander powder + red chilli powder + garam masala + salt to taste.
    • Let it simmer for few minutes.
  • Garnish both the rice and daal with finely chopped cilantro and enjoy!

[Sibling Rivalry or Taste Preferences?]: Spicy Lentils Soup aka Masoor Aamti

I love lentils. I should clarify. I love lentils now. My sister S adores lentils – masoor aamti along with (as she would say it), “hot hot” rice. One of our favorite family story is when she was 6 years old she woke up in the middle of the night crying. Apparently she forgot to eat masoor aamti with rice! Since then whenever my mom cooked masoor aamti she made sure S ate it with rice to her heart’s content!

I, on the other hand, loved sprouted vaal usal (field beans curry). It deserves a separate post since it is a popular regional speciality. Tedious prep work but still my favorite! S hated it.

Around the same time (I was probably in 3rd or 4th grade) I stopped eating masoor aamti. I can’t seem to remember the exact reason besides the fact that we each had our favorites.

Few years later I finally gave in and went for a cup of masoor aamti. The tomatoey-spicy concoction has a meaty and rich flavor that was and still remains memorable. I couldn’t believe it — I stayed away from it for years!

Now that I’m a genetic counselor by profession I am intrigued how genetics plays a role in our taste preferences. I came across an interesting article on the Smithsonian website called, “The Genetics of Taste”, that concludes genetics, nature and of course nurture play pivotal roles in what we enjoy and avoid!

My favorite the sprouted vaal usal (field beans curry) I have to say has a mild bitter taste. Our tongue carries a receptor called TAS2R, some people carry a ‘sensitive’ form of this receptor and are able to taste bitter chemicals. The TAS2R gene might explain whether we enjoy certain veggies with open arms or  move them to the side of our plate. A version of the gene in turn can play a role in our sweet preferences!

My masoor aamti dilemma though was not resolved. If we have “bitter genes” and “sweet genes” I’m sure we have “sibling rivalry” one as well!!

Masoor aamti is a perfect weekday recipe! Any kind of lentils need some time to soak in water to speed up the cooking process — doesn’t have to be too long. To work smarter I typically soak it in the morning before I head out to work and cook them in a pressure cooker (2-3 whistles) or use slow-cooker in the evening. The cooked lentils then get mixed with the spiced onion-tomato mixture I describe in detail below.

The recipe I’m sharing uses a slow-cooker (crockpot) – the thought of lentils simmering in the spices is comforting and perfect as a soup for the wintery months ahead!

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Origami Kandil (Lantern) for Diwali by my sister S!
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Rangoli (art using powdered colors) for Diwali by my talented & artistic sister S!

To learn more about genetics and taste check out:

  1. http://www.smithsonianmag.com/arts-culture/the-genetics-of-taste-88797110/?no-ist
  2. http://www.nature.com/news/2006/060918/full/news060918-1.html
  3. http://www.monell.org/news/news_releases/sweet_genes
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We both have paternally inherited “travel genes”
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“Not all those who wander are lost” JRR Tolkien – birthday cake for S from Love, Sugar, Dough bakery in Mumbai!

Adapted from: myMom’s recipe

[recipe title=”Masoor Aamti” servings=”2″ cooking time=”2 hrs (slow cooker recipe)/30 mins (pressure cooker) Prep ~2 hrs (soak) + 20 mins” difficulty=”easy”]

Ingredients:

  • 1.5 cups whole lentils (whole masoor daal)
  • 1.5 cup finely chopped onion
  • 1.5 cup finely chopped tomato
  • 2 tbsp ginger-garlic paste
  • 2 finely chopped green chillies
  • 1 pinch asafoetida
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 tbsp red chilli powder
  • 1/2 tsp cumin-coriander powder
  • 1 tbsp garam masala
  • cilantro (finely chopped for garnish)
  • 2 tbsp olive oil
  • Sea salt to taste
  • Water

Directions:

  • Rinse and soak the lentils in water for minimum 2 hours.
  • In a medium-size slow cooker — add the pre-soaked lentils + 3 cups water + turmeric powder. Set on high for ~ 1 hour.
  • In the meantime, heat a pan, add olive oil followed by asafoetida, mustard seeds and cumin seeds. Once the seeds start to splatter add curry leaves, green chillies and ginger-garlic paste. Stir well and add onions.
  • Cook for few 5-8 minutes until the onions are nice golden brown.
  • Add the tomatoes, stir and add all the spice powders.
  • Stir until the tomatoes soften and you can see oil coming out from the sides (~5-8 minutes). Turn off the heat.
  • Once the lentils are cooked in the slow cooker for an hour — add the spiced onion-tomato mixture. Stir well and set the slow cooker on high for another hour.
  • Check if the lentils are cooked. Add salt, adjust spices, garnish with cilantro.
  • Enjoy warm-hearty masoor aamti as soup or with “hot hot” basmati rice. [/recipe]

[Halloween Special] Rustic meal: Bajri Roti and Spicy Lasun Chutney

After all the summer craziness and travels I’m enjoying the relaxing Fall season. I love the crisp cool air and all combinations of red-orange-yellow colors around. The weather inspired me to make my mother in law’s mini-meal bajra roti and lasun chutney. Bajra is perfect for cooler weather since it is considered “heat-y” and the spiciness of the chutney ties in well with it’s nutty flavor. V grew up eating it for breakfast during not-so hot months in Mumbai (aka winter) but it is a great combo on a weeknight. This meal can be planned ahead – doesn’t need a lot of prep time and includes ingredients that you either already have in your pantry or have a longer-shelf life (such as flour or frozen grated coconut).

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If you are not a fan of coconut the bajra roti can be a good substitute for breads/wheat rotis and can be enjoyed with any curry or vegetable. Bajra is considered very nutritional, gluten-free and if you skip the ghee the recipe is dairy-free as well.

Are you wondering about my non-traditional Halloween post? The roti’s natural dark grey/black color and the chutney’s orange color remind me of Fall and Halloween. That’s not it — the number of dried red chillies and the spiciness is for the brave-hearted only! Scary ha? Just kidding — enjoy!

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Something to warm you up this Fall. And spiciness that sounds scary. Trust me you need it after all the candy-consumption!

[recipe title=”Rustic meal: Bajra Roti and Lasun Chutney” servings=”2″ time=”45 mins Prep 20 mins” difficulty=”moderate/difficult”]

Ingredients:

  • BAJRA ROTI
    • 2 cups bajra flour (black/pearl millet flour)*
    • 1 cup warm water + 1/2 cups for sprinkling
    • 1 tbsp olive oil
    • Sea salt to taste
    • Extra flour for rolling
    • 2 tbsp Ghee (optional)*
  • SPICY LASUN CHUTNEY
    • 6-8 garlic cloves
    • 8-12 dried red chillies*
    • 1 tbsp tamarind paste*
    • 1 cup freshly grated coconut (or thawed frozen coconut)*
    • 1 tbsp olive oil
    • pinch of asafoetida*
    • 1/2 cup water
    • Salt to taste
  • *ingredients available at an Indian grocery store

Directions:

  • In a bowl (or kitchen aid with dough hook attachment) mix bajra flour, salt, olive oil and warm water. Knead into soft dough. mytip: Add water gradually, starting with only 1/2 cup first and the rest as needed.
  • Let the dough rest for 10-15 mins.
  • In the meantime let’s make the chutney, in a pan add olive oil, asafoetida, roughly chopped garlic cloves and dried red chillies. Roast for few minutes. Once you get a nice aroma of garlic and the chillies add in the grated coconut. Roast for additional 2-3 minutes. mytip: Certain red chillies can be really spicy so please use caution and use according to your spice level. I used the byagdi variety from South India that is spicy and imparts a nice orange color to the chutney.
  • In a blender grind – roasted coconut, garlic, red chillies, salt, tamarind paste and water to make a fine paste. Roasted garlic chutney is ready!
  • Back to the bajra dough — the consistency of the dough should be soft. If it is sticky it will be difficult to roll and if it gets too firm it will be easy to roll but the final product might be too hard to eat! Add flour or water and adjust the dough.
  • Make ~8 small balls and flatten them like a crab cake.
  • Individually roll into a flat bread either with a rolling pin or with your finger tips. This is the most tricky part — you will need some practice and some patience but use flour generously or roll mini-ones.
  • Bajra flour is gluten-free so can break easily. Handle the flatbread with delicate hand if it sticks use a flat spoon to remove the sticky parts.
  •  Place the roti on a hot non-stick pan, sprinkle some water on the top no oil is required.
  • Once both sides are cooked remove on a plate. Smear some ghee while still hot (totally optionally but certainly enhances the flavor). If you do not apply the ghee this recipe is gluten-free and dairy-free.
  • Serve hot with the chutney!

[/recipe]

Perfecting grilled asparagus!

I had never cooked asparagus. I loved it when I ate it at restaurants – however not something I grew up eating neither is it native to Indian cuisine. Well with my husband and I moving towards including more and more veggies in our diet I finally gave in and purchased a bunch at Whole Foods.

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The timing worked out since a  co-worker (non-Indian) was coming over for dinner – I had planned an Indian food feast (menu: chicken tikka masala, pav bhaji, cumin cashew nut brown rice) but thought of grilling asparagus as a side dish. Or more so as a back-up so she has some familiar ingredients/flavors. I did my research and asparagus was definitely a safe bet. Easy to cook – definitely as compared to everything else I was planning on cooking. I realized I did not need to monitor the asparagus while it is in the oven.

mytip: When planning the menu for a party or dinner with friends plan at least one or two dishes that are not as time, labor, or ingredients intensive.

I turned on the oven to pre-heat (400 deg F) – rinsed the asparagus in cold running water and was ready to take it on. I looked at my co-worker now what? She smiled and said to cut out the hard ends (about 1-2 inches, the knife should easily cut through). Done. Placed them in an oven proof dish – seasoned with some sea salt, freshly ground black pepper, added sliced garlic and drizzled some olive oil. Off it went in the oven (400 deg F) for 20-30 minutes.

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Is it ready? Well just check if they are “fork tender” – i.e. just check if a fork pierces through and comes out easily. Yay! It is ready – finally before serving I sprinkled some lemon juice and grated parmesan cheese.

mythoughts: Loved the simplicity – was intrigued that it had taken me so long to try it at home – easily doable on a weeknight – perfection at first attempt!

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[recipe title=”Grilled Asparagus with Garlic and Parmesan Cheese” servings=”4″ time=”22-32 mins Prep 2 mins Oven 20-30 mins” difficulty=”easy”]

Ingredients:

  • 1 bunch asparagus
  • 2 Tbsp olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 4 Garlic cloves
  • 2 Tbsp grated parmesan cheese
  • lemon juice to taste

Directions:

  • Pre-heat oven to 400 deg F.
  • Rinse the asparagus and cut off about 1-2 inch(es) at the bottom of the stalks.
  • Place the asparagus in an oven proof dish.
  • Drizzle with olive oil, season with salt and pepper and give it a quick toss.
  • Thinly slice garlic cloves and add them to the asparagus.
  • Place the dish in the oven and set the timer for 20-30 mins.
  • Check if the asparagus is “fork tender”.
  • Before serving sprinkle some lemon juice and parmesan cheese.

[/recipe]

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