Macaroni Soychunks Manchurian

Gobi Manchuri/Manchurian is a very popular street food. The bright orange food coloring, the overused oil, the grease and what not - all these add to the taste factor. The resulting brown mass with the addition of crunchy onions is a big favorite with many youngsters. 

If you love that taste but started getting health conscious, then this dish comes to your rescue. It is also a healthier alternative to serve to your kids. Macaroni, soy chunks and manchurian are magnets on their own, and combine it with making it healthier, in a pressure cooker, then what is not to like in it. I have also found that this dish is pretty tasty even it is cold, making it ideal for a lunch box option.

Easy Dinner With Rice, Simple Moong Dal and Brocoli stir fry

Count down begins

0-1 minute : Wash 2 cups of rice. Add double the water and put the pressure cooker on fire.

2-4 minutes: Follow the recipe for the easy moong dal recipe.

5-7 minutes: Follow the recipe for the broccoli stir fry.

10th minute : Switch off the pressure cookers.

7-15 minutes: Freshen up, set the table, stretch your legs, yadda yadda yadda.

15-30 minutes: Chomp, lick your fingers or the spoon.

31st minute : Burrp.

Easy moong dal recipe, Under 15 minutes

Dal is a must in many homes for the protein quotient especially on the vegetarian plate. It can be made plan with minimal garnishing an elaborate preparation which can take some time and effort. Some days we want to have it easy and have a dish that can go from stove to the plate in the least possible time. This moong dal is one such recipe. 

Split moong dal cooks very quickly as is and if it is done in a pressure cooker, the cooking time is reduced by one third. I had the seasoning done and then added the washed moong dal to be pressure cooked. So it was really ready in 10 minutes. 

Zuchini, Peas and Tomato Rice

A lone Zuchini, half a cup of peas and couple of tomatoes are all it took to dish out this wonderful rice. Flavorful and tasty even when cool, the minty tomato rice can be packed as is or with a side dish for a yummy lunch box option. If rice is already cooked, then the whole dish comes together in matter of minutes.

Lucky Lentil Pasta, Any Time Meal with Corn and Lentils

I came to know that lentils are served in Italy for good luck on New Year. That is it, I had to blog about this pasta dish I make regularly, for DelMonte cooking contest.  I could use all the luck I can get for winning this one, what with all the amazing cooks across the world wide web.

Lentils are power houses of nutrition. Especially if you are a vegetarian or a vegan or want to have a meat free meal with good quality protein, then lentils are the way to go. Lentils in some shape or form appears daily on our plates. My blog has a good collection of recipes with lentils, whole and split and sprouts.

I have substituted whole organic masoor dal as we do not get the Italian (Puy or Umbrian varieties) here in Bangalore. The picture and the description matched that of  whole masoor. We also like the delicate nutty taste of whole masoor when cooked, in addition to the fact that it gets cooked very fast.

Here I have lentils for the protein, corn for the vegetable and a favorite with kids and of course, the star of the dish - the pasta. Butter, salt, pepper and lemon juice add all the oomph. I generally use my pressure cooker to reduce the cooking time and save on the fuel. All the ingredients in the pressure cooker, 2 whistles on medium high. Voila, you have an easy, tasty and a healthy dish that goes on the serving table in 15 minutes with minimal preparation. In fact, taking the pictures for boasting take more time than cooking and eating.

Serve it as breakfast, as an evening snack or in the lunch box, which ever way you want. Get back the cleanly licked box/bowl as a bonus.

Manchurian Pasta with Sprouts, East meets West in a Pressure Cooker

Indian's fascination with Gobi Manchurian is never ending. From street carts that can be smelled a mile away, to the budget eatery or the fancy up class ones, at least one variation will be served. You can go to the smallest town and you will find a street cart selling "Gobi Manchuri and fride rice", spelled in as many imaginative ways as possible. You will also see curry leaves added for a good measure in some of these establishments. In fact, Indian Chinese or Chinese Indian is now an acknowledge and well loved genre. The only Chinese influence I can see in this dish is the addition of soya sauce.

Baked whole wheat (chapati dough) crackers with Hummus dip

Had a little too much of the chapathi dough, rolled it out, sprinkled sesame and nigella seeds, baked for 20 minutes at 200 degrees C on the middle rack of the oven. That is all there to this dish. Hummus is another story altogether. I will post the recipe later and link it here.

Chapati and no onion, garlic vegetable curry with coconut and corriander, lip smacking

Peas, carrots , potato and add to it corriander and turmeric, the resulting dish has many hues. Not lacking in flavor and nutrition too. With frozen peas in the pantry, the side dish comes together in matter of minutes, literally.

Rajma with Jackfruit seeds, upping the nutrient quotient

Jackfruit seeds and Rajma, I was skeptical too until I tried it out. The seeds soaked in the tangy and spicy gravy of the rajma and turned out absolutely delicious. Here is an easy recipe which does not involve any grinding or garam masala. Onion, tomato and ginger for the base of the curry with the beands and the jackfruit seeds being the stars. Serve it with rice or roti to make a complete meal.

Jackfruit seeds have numerous health benefits. Next time you buy the ripe fruit, do not throw them but add to any dish you want. There are quite a few jackfruit seed recipes online.

Masoor Sprouts and Vegetable Pulao flavored with Ginger and Mint

Simple flavorful rice which is filling and light on the stomach at the same time. Simple spices yet big on flavor because of he mint. An absolutely easy and flavorful lunch which easily satisfies all the requirements of protein and vegetables and carbs.

Super simple Lemony Corriander Rasam Soup with Moong Dal

Sky is overcast. We needed a break from the innumerable cups of teas. Something hot, spicy and tangy was what was needed. From this urge came this rasam soup. It is a little more watery than the rasam, that is all. Reduce the water a little and it can be served with rice. 

Spinach Dal with Sauteed Brinjal and Banana Peppers, Simple and Comforting

Simple spinach dal flavored with garlic with a side of brinjal/eggplant and banana peppers. I could not resist placing the fresh bunch in the picture.

I try and soak the dals and rice for at least 2 hours before cooking. In addition to reducing cooking time, saving fuel, it also has health benefits. I know I keep repeating the concept of soaking, but saving fuel in any which way is something I sincerely believe.

Recipe for the Thali

3 medium servings or 2 healthy servings

For the spinach dal: 

Toor Dal/Arhar Dal	1/2 cup
Spinach/Palak	3 cups - more or less depends on your preference. I generally use the stems here, saving the leaves for other preparations
Green Chilli	2 diced Optional (We are a chilli loving family)
Tamrind	Small lime sized soaked
Garlic	3-4 medium cloves optional
Curry Leaves	1 strand
Oil or Ghee	1 tsp
Cumin, mustard seeds	¼ tsp each

Directions

• If soaking the dal, wash it clean and soak in one and half times water (anytime between 10 mins to 2 hours). I usually soak in the pressure cooker directly so that there is no need to transfer between vessels. We use a small 2 litre cooker, especially for dal.
• Add the turmeric into the dal and cook on medium for 1 whistle if you like some bite or two if you want your dal to turn mushy. Cooking times will vary based on the cooker used and also if the dal is pre soaked
• Heat a pan with oil, add the cumin and mustard seeds. Add the curry leaves, sliced green chilli and garlic. Saute for few seconds for the garlic to be cooked.
• Add in the spinach leaves, squeezed tamarind water, salt. Cover and cook on medium for 3-5 minutes. The time taken to cook will depend on the quality and tenderness of the spinach.
• Add the mashed dal, mix and cook through on just a minute and serve.

The recipe for the brinjal slices is here in a previous blog post. Banana peppers are deseeded and sauteed in a little oil for 4-5 minutes on high heat. 

The spinach dal or lasooni palak dal with the freshest of the organic spinach is the highlight of this meal.

Stuffed Karela, Making the bitter gourd palatable

We love bitter gourd. At least once a week it is on the menu in one shape or the other. This dish should ideally be prepared with the small ones, which can then be stuffed in one go without cutting them up. Big or small, this dish will have what it takes to those who love bitter gourd to another level. This dish takes time during roasting, so make it only when you have at least one hour to spare. 

Spinach and Masoor Sprouts Kichidi with pan fried Brinjal and Tomato Slices, Fit for a queen

Piping hot kichdi lifts the moods on any rainy day. Sprouts add the protein factor and spinach for the green. The ginger along with the pepper spices the dish perfectly and lifts up the spirits. Minimal preparation for the main dish. The brinjals and the bright red tomatoes, well, those too do not take much time. The sauteed tomato actually is done in 2 minutes. Recipe for the colorful plate follows.

One Sambar Many Papads

Easy brunch of Small onion sambar, papads and a quick cucumber and radish salad, all under 30 minutes. 

Simple Satisfying South Indian Meal, Complete Meal Ideas

Cooked in 2 tsps of oil for 3. Looks elaborate, but just takes half hour prepping to cooking and laying the table. Ladies Finger/Bhindi Fry, Bok Choy Dal and Rasam.  I know Bok Choy and dal, what a combination, but try it out and see for yourself how tasty it is.The mandatory curd is not in the picture, but it was very much part of the meal. Looks elaborate but really simple to make.

I try and soak the dals and rice for at least 2 hours before cooking. In addition to reducing cooking time, saving fuel, it also has health benefits.

Kodo Millet and Pursalane Kichidi, Healthy One Pot Meal

Common purslane (Portulaca oleracea) is the most frequently reported “weed” species in the world and a nutritious one too. It can grow anywhere that has at least a two-month growing season. It is called by various names in Telugu - Payala kura, Gangavalli aaku, Gangabayila aaku. Called by any name, it is quite hardy and grows easily. It is mostly a foraged leaf and is never grown exclusively. It is one of the green vegetables that people today are ignoring and are falling for the hype around spinach. We should realize that this is a leaf that is not only good but also for earth, because it is easy to grow and does not require any attention. We ate a lot of it growing up and I am slowly incorporating this. 

Pursalane tops the list of plants high in vitamin E and essential omega-3 fatty called called alpha-linolenic acid (ALA). It provides six times more vitamin E than spinach and 7 times more beta carotene than carrots.

Kodo millet is a nutritious grain and a good substitute to rice or wheat. The grain is composed of 11% of protein, providing 9 grams/100 g consumed. Very high in fiber compared to rice or what. The kodo millet can survive well on marginal soils and requires very little water in order to grow. It can be cultivated without an irrigation system. Farmyard manures provide adequate nutrients in terms of adding fertilizer, but kodo millets can still survive on low-nutrient soils. Low maintenance and drought tolerance is another reason in addition to nutrition as to why we need to incorporate them more into our diets.

We have lost touch with our ancient food systems in the last few generations. It is time we get them back into circulation for the good of the planet and the humans too. This is a dish that incorporates both millets and a forgotten leafy vegetable.

Kodo Millet and Pursalane Kichidi

Recipe for Kichidi

2 servings

Ingredients

• 1 cup kodo millet

• 1/2 cup moong dal
• 1 cup Pursalane leaves
• 1 inch ginger grated

• 4 Cloves Garlic diced  optional (more or less depending on you preference)

• 1/2 tsp pepper powder

• 1/2 tsp  sea salt 

• 1/4 tsp turmeric optional ( use it only if you believe in the goodness)

• 1/2 tsp cumin
• 2 -3 green chillies (Optional)
• 1 sprig of curry leaves

• 1 tbsp Desi Ghee or Oil ( Tadka with ghee takes the dish to another level. )

Directions

• Cook the millets and moong dal along with turmeric in the pressure cooker with double the quantity of water on medium high for 3 whistles. 
• Heat the ghee in a pan, add the cumin, chopped garlic, grated ginger, diced green chillies, pepper powder, curry leaves. Saute them for a minute and when garlic is slightly brown,  add the pursalane leaves. Cook for couple of minutes and add into the cooked kichidi.

• Add salt and stir the kichidi. Depending on the consistency you like, add more water if desired and heat through.
• Serve with a pickle and/or papad for a complete meal.

Langerwali Daal or Maa Ki Daal

Langar is a beautiful concept in the Sikh Religion. Langar is a common kitchen/canteen where food is served in a Gurdwara to all everyone for free. At the langar, only vegetarian food is served, to ensure that all people, regardless of their dietary restrictions, can all eat. I have heard and read enough about the slowly cooked Daal that is served there.

When I chanced upon this recipe in Veg Recipes of India, I had to try it out. Like all her recipes, this one too hit the bull's eye. I tried to mostly stick to her recipe with a few minor modifications which makes it easier.

Easy Dinner For a Lazy Day, No Sauce Pressure Cooker Pasta seasoned with Turmeric

Long tiring day at work. Paining legs after shopping.Tired after running around the toddler. Or just plain lazy to cook dinner. Busy and tired or Lazy and tired, whenever you need a quick dinner with minimal effort and a dish that everyone will eat without complaints, try this pressure cooker pasta. 5 minutes of prep time and 15 minutes of cooking time, dinner is ready to be served. If you have the energy, have a quick side dish or just serve as is.

This is not for the puritans of pasta. No making sauce, no boiling, straining etc etc. All in one dish. It has turmeric for good measure (for the health quotient) cooked in a pressure cooker like the regular Indian fare. Puritans are welcome to try if you want a quick short cut.

Do try and let me know your experience.