ironamma

A new wave of vegetarian cooking!

Archive for the tag “dish”

Sticky Pineapple Rice/Quinoa!

sticky pineappleMy daughter did not take up the juice diet as she’s about to have a baby. In her last weeks she has been getting more hungry than usual, probably to put the fat on my grand-daughter. I can hardly wait. As the rest of the household was juicing she had less variety of food to eat than usual.

However, she made it work from our fruit juicing as there was some pineapple pulp/juice left over with some cooked rice and Quinoa in the fridge. Her mind working overtime decided to make sticky pineapple rice/quinoa dish. Had a small taste…it was too good! Tangy, salty, sweet and hot – all tastes in one.

INGREDIENTS:

  • 1 cup cooked rice
  • 1 cup cooked Quinoa
  • 1 cup broccoli – cut small florets
  • 2 cups pineapple pulp juice (juice with a juicer without using a strainer/ or can throw a couple slabs of pineapple in the blender and finely blend)
  • 3 garlic cloves – slice
  • 1/4 white onion chopped
  • 1/4 finely minced jalapeno green chilli
  • 1 tsp red chilli oil – contains sesame/soy/ginger/garlic oil
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt

PREPARATIONS: 

  • In a pan heat olive oil and red chilli oil on medium, add and saute garlic & onions until golden.
  • Then saute broccoli florets for a few minutes. Remove florets to a plate.
  • Then add the green chilli, cooked rice/quinoa, salt and pour in the  pineapple pulp until it thickens and becomes sticky.
  • Garnish with broccoli florets

*Note:

  • Cooking Rice/Quinoa: Microwave uncovered 1/2 rice and 1/2 cup quinoa in 3 cups of water for 15 – 20 min.
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Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.

INGREDIENTS:

  • 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and  cut small cubes
  • 1/2 cup yogurt
  • 1/2 bunch cilantro – mince
  • 1 stem curry leaves – ribbon cut or use as whole
  • 4 cups water

Fresh blend:

  • Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely

Seasoning:

  • 1 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp asafoetida/hing
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chile powder or to taste
  • 1 1/4 tsp coriander powder
  • 1 tsp fennel powder
  • 1/4 to 1/2 tsp garam masala
  • 1/4 tsp rasam powder
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

PREPARATION:

  • Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
  • (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
  • Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
  • It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
  • Garnish with lots of cilantro.
  • Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.

*NOTE:

  • Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.

Lentil Salad with Pickled Veggies and More

This salad goes a long way and is one of the best choice for a healthy filling food.

INGREDIENTS:

1 cup lentils (whole masoor daal) – wash, soak and microwave covered for 20 minutes in a cup water

3 to 4 cups pickled veggies — cauliflower, red radish, daikon (muli), carrot, celery, beet, corn, green beans, green chiles.

Chop veggies into small cubes, microwave covered for 2 to 3 minutes, submerge into pickling vinegar and refrigerate overnight. Apple juice, balsamic vinegar, rice vinegar and spices are the ingredients for pickling.

1 small piece ginger thin julienne cut

1/2 red onion thin slices and ginger –  soak / marinate in lemon juice, salt and cayenne powder for 15 min.

1/4 cup cilantro finely cut

1/2 cup cherry tomato halves (optional)

4 tbsp berries and seeds – pumpkin and cranberry, etc

1/4 tsp sea salt or to taste

PREPARATION:

Drain the vinegar from the veggies.

Mix all the ingredients in salad bowl and garnish with some of the onion, ginger and cilantro.

Warm Cabbage Salad

Ingredients:

  • 1/2 cabbage shred
  • 1 tbsp suji (cream of wheat)
  • 2 to 3 Thai chile cut in halves
  • 1 stem of curry leaves rolled and julienne cut
  • 1/4″ fresh turmeric and 1/2″ ginger blend in small food processor
  • Salt to taste

Seasoning:

  • 1/2 tsp mustard seeds
  • 1/4 tsp ajwain/carom seeds
  • 1 tsp urad daal
  • 1/4 10 1/8 tsp fenugreek seeds (methi)
  • Pinch of  asafoetida (hing)
  • 1 1/2 tbsp olive oil

Preparation:

Temper all of the above seasoning and add green chile, ginger, turmeric and curry leaves. Reduce heat, add suji and salt. Saute  for a min or 2 then add cabbage for 1 min. Garnish with shredded coconut and cilantro.

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