Khichadi, a mix of rice and lentils, is my all-time favorite comfort food. This is also quick easy least time consuming, a dish in a jiffy (only if you have a cooker). 

Its quite a versatile dish. You don’t have to add all of what is given in a recipe either. Go with what you have in your shelf. Trust me it still comes out great. Honestly, I don’t even add whole spices, potatoes and cauliflower. I just add frozen packet of carrots and peas instead and that is all. Here is a recipe for you to try .

 Ingredients
1 cup white/ brown/basmati rice

1 cup green moong dal  ( you will get this in any Indian grocery store. While you are there, pick up yellow moong dal. And replace it with green, for a different flavor)
½ cup carrots coarsely chopped  or frozen
1/2 cup cauliflower chopped in small pieces
1 potato cut in cubes
1/2 cup frozen peas

I medium onion
1 inch piece ginger chopped
4 garlic cloves chopped
 2 to 4 cloves
2 bayleaves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tssp chillie powder

½ tsp garam masala
salt to taste
oil to fry onions and vegetables in about 2 tbsp ( you can use coconut oil or ghee)

coriander leaves for garnish

moong dal pic…I just call it split green lentils

Method

Wash rice and lentils drain & keep aside

In a pot, add oil, let it heat up and then add cumin seeds garlic, ginger, onions and saute until onions are translucent. Add spices whole and grounded. Whole should be cloves, cinnamon stick bay leaves. Ground spices are coriander powder, turmeric powder, garam masala and salt. I also like to add 1/4 bunch of chopped coriander leaves at this point. it just has a great aroma  

Add cut vegetables. Mix all and let it cook for about 10 minutes. Add rice, lentils mix all and then add 4 cups of water. Close the lid and cook for about ½ an hour on low heat.

garnish with a tbsp of chopped coriander leaves

Zuppa Toscana

                 

              Zuppa Toscana, There are dime a dozen recipes online. The base ingredients is the same for all.  I dont think you can go wrong with this. 

But again this differs based on my love for spices and avoiding whipped cream all together. I would love to try this in slow cooker by frying onions, garlic, sausages. Transfer in a slow cooker with potatoes,  chicken stock, salt and kale. 

Here is my version on stove stop: 

                              

 1 lb Italian ( mild / hot sausage)

• 5 large russet potatoes sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• ¹⁄₄ cup bacon bits or  bacon flavor ( optional)
• 2 to 3 garlic clove, minced
• ¼ tsp cinnamon powder or 1 inch long cinnamon
• ¼ tsp clove powder or 3 to 4 cloves ( I grind them in coffee grinder)
• 1 tsp dry oregano
• 4 cups kale or 2 cups swiss chard, chopped  you don’t have to be accurate. Use how much or less you want.
• 2(8 ounce) cans chicken broth or vegetables broth
• 2 cups of  water
• 1cup whole milk  or heavy whipping cream

DIRECTIONS

1.   In 3 Tbsp oil fry onions and garlic until translucent

2.   Add  Chopped/ sliced uncooked sausage. I like it crumbled, so I crumble them with while they cook. Replace sausage with veggie protein if you want a vegetarian soup.

3.   Add clove and cinnamon powder, 1 tsp dry oregano and  ½ tsp black pepper. I love it spicy so I add 1 tsp red chili powder or paprika and 1 /1/2 tbsp. salt.  Stir in sausages and add potatoes

4.   Adjust spices and salt based on your preference.

5.   Add chopped potatoes within 2 min after adding spices. you don’t want spices to burn. Cut potato in half-length wise and then slice them in half shaped moon

6.   Add potatoes to crumbled sausages / veggie protein.  Add chicken stock or vegetables stock. Cooking potatoes this way, takes about 1/ ½ hour on medium heat. If you own a pressure cooker then the time is reduced by 1 hour.

7.   Pressure cook chopped potatoes for about 10 min or 2 or 3 whistle, if in doubt remove early. You don’t want overcooked potatoes

8.   Add bacon or just the flavor

9.   Add chopped washed kale

10.       Add fresh basil about ¼ cup

11.       Simmer for another 15 minutes.

12.       At this point I use hand blender to crumble kale and potatoes just a bit, don’t make it mushy.

13.       Turn to low heat.

14.       Add cream/ whole milk .

15.       Heat through and serve.

CookingShooking : Hyderabadi Veg Dum Biryani

CookingShooking : Hyderabadi Veg Dum Biryani: Oh my.. How long have I waited to write this, I just can't tell you. Though the video recipe is right up here (click me) since a week. ...

Quinoa and brown rice for lunch

I am not really sure about the term “Bus do minute”( just 2 min)  cooking concept but yes “Bus 12 Minutes" I surly can buy that argument.

So here is a simple brunch recipe with quinoa and brown or wild rice.

Ingredients:

½ cup quinoa

½ cup brown rice

½ Onions chopped (optional)

½ tsp Ginger chopped

1 Tomato

1 green bell pepper

1 Red or yellow bell pepper

¼ bunch Parsley or coriander chopped

1 packet taco seasoning spice mix

Salt to taste

¼ tsp Black pepper

4 tbsp olive oil

I added 2 jalapeno peppers, totally optional

Other 'add on' vegetables are mushrooms, celery, zucchini.

Be creative and try adding olives, sprinkle Parmesan cheese( after your dish is done)

black bean and Oh! the list is endless.

If you have a sweet tooth like me then please do not hesitate to add 2 to 4 dates or/and one small apple chopped

Method:

Boil brown rice and quinoa together

In pressure cooker takes about 10 min

On stove top maybe around 20-25 min

In olive oil,  sauté ginger and onions. When onions are translucent add chopped tomatoes. Do not wait for tomatoes to soften.  Add rest of the vegetables and spices

Let it cook for 10 minutes with no lid on, you want to leave them little crunchy.

Incorporate rice and vegetables and add chopped walnuts raisins and sun flower seeds about ¼ of a cup. Do not cook with dry nuts. ( this can be optional too)

And you are done!

Enjoy your healthy brunch in a bowl. 

Suggestions for My Indian friends :  Instead of yogurt why don’t you try some salsa with it!

PS:  (If you add mushrooms, I suggest you sauté them separately so the raw, weird smell disappears )

Left over Chapati Uppama and Left over brown rice Pilaf

Left over wheat tortillas /chapatti

Who would like to throw away leftover chapatti or wheat tortilla sitting in fridge for couple of days. I really don’t. So I have been looking for recipe to make best use of chapatti or left over rice.

Rice is much simpler and has many variations but chapatti!!! …Well I tried on a friend’s Pallavi’s suggestion, a recipe I will be adding more often to my breakfast menu. 

Here are two recipes, tried and tested experiments with left over chapatti and brown rice.

I have tried  pav bhaji masala instead for the first time in rice.

I used 3 whole wheat tortillas as I did not have enough Chapatti. And I don’t see why next time when I do make again, I might just use wheat tortilla directly from the packet instead.

6 Chapatti or wheat tortillas

1 large onion

2 or 3 green chilles

½ tsp Cumin seeds

1 Tbsp Coconut flakes

¼ cup peanuts

6 to 8 cashew nuts

Curry leaves

Coriander leave

Lemon juice , salt and red chilies powder : add according to your taste

In 3 Tbsp of oil,  add all of the above ingredients except lemon juice and wheat tortillas. Fry for 10 minutes or until onions are translucent or little brown and so are peanuts.

Add crumbled wheat tortillas (crumble them in a processor)

Add it to the mixture and fry for title more time. Add lemon juice. I like it tangy so I add little bit more of lemon juice.

You are all done with chapatti uppama J

Ps; you can add cup of mixed vegetables precooked in microwave. The best I like in this is, peas and small fried potatoes.  

Left over Brown rice

Basmati brown rice   1 Cup or left over brown/ white  rice
     Mixed vegetables   1 cup
     Ginger garlic paste   1 tsp
     Onion        1
     Tomato     1 or 2
      Red chilly powder    3/4 tsp
      Pav bhaji masala      2 tbsp
      Turmeric powder   1/4 tsp
       Salt    As needed
       Cumin powder  1/4 tsp
       Oil       1 tbsp
       Coriander leaves  to garnish     

Green chilly   2   optional

·         In a pan add oil and add the ginger garlic paste. Slice the onions into long.

·         Add the onions to this and saute well.

·         Add the finely chopped tomato and sauté well. When the tomatoes are mushy add the mixed veggies to this. pre cook in microwave to lesson cooking time

• Add salt, turmeric powder, pav bhaji masala, red chilly powder and cumin powder.
• Mix well and cook in a low flame. 10 min
• Add the cooked rice once the veggies are cooked.
• Mix gently and cook for 2 -3 minutes in a low flame.
• Garnish with coriander leaves.
• Sprinkle cumin seed powder.

Enjoy !