Friday, 17 February 2012

Quinoa Lentil Veg Soup

What a week its been. The day temperatures have been in double figures. The cool breeze feels pleasant and refreshing; not freezing. For the whole week, I felt spring was just round the corner.

Until today... As I was driving to work today, there were signs on the road saying "Snow forecast on Saturday." I was like "Just when I thought the weather was getting better do I have to see this." I guess that's part and parcel of living in Scotland.

Anyway, I have been wanting to make a quinoa soup for the longest time. Never got around to do it - as usual. Finally made it this week and here I am blogging about it. Good for children as it has plenty of protien. We had this along with store bought bread rolls.

Serves: 4 - 5

1/2 cup Red Lentils - washed
1/2 cup Quinoa - washed
2 cups Mixed Vegetables
1 Onion - finely chopped
1 tsp Chopped Garlic
1 tsp Chopped Ginger
1 tsp Cumin Powder
1 tsp Coriander Powder
600 ml Vegetable Stock
2 tbsp Oil
Salt to Taste
Freshly Ground Black Pepper (optional)

  1. Heat oil in a pressure cooker.
  2. Once hot, add the Onions, Ginger and Garlic and fry till Onion turns translucent.
  3. Add the Mixed Vegetables, Quinoa, Cumin Powder, Coriander Powder and Vegetable Stock and cover and cook for 1 to 2 whistles.
  4. Once the pressure goes down, adjust the salt.
  5. Sprinkle freshly ground Black Pepper and serve hot with a roll of bread.
Note: You cannot see the Lentils as they got mashed. That's the same reason you can see only carrots and peas and not the other veggies. Atleast you still know what you put in and that its good for you.

This goes to the following events:

Nupur's Kitchen Chronicles : Soup it Up started by Kalyani

Jyothi's Healthy Hearty

Kalyani's Valentine Fest :: Served with Love

Srav's Cooking Concepts #7 - Dish for Loved Ones

Friday, 10 February 2012

Eggless Almond Ginger Cookies

This happened during Christmas holidays… My 3 year old was watching his cartoons and the characters were making cookies. He said to me – "Mum... You make cookies for me in my house? Please?" I felt so good that he actually asked something.

Then it started... "You make Pasta for me?", "You make Dosa for me?", Idli, Cake, Chocolate Cake, Vegetable Rice (he means pulao), Chicken, Fish Fingers, Soup etc. Not on the same day (Thank Goodness for that). But every now and then.

I did make all of them but never made cookies. When Kalyani announced this month's Magic Mingle, I knew I had to make cookies for him. I searched a lot for the ideal recipe but decided to mix and match a few.

Here's how I make Ginger & Almond Cookies.

Makes: approx 24 cookies

1 cup Whole Wheat Flour - I used Pillsbury Atta
1/2 cup Almonds - Blitzed to a powder in the food processor
1.5 tsp Ground Ginger
125 gms Softened Butter
1/2 cup Caster Sugar
1/4 tsp Salt

  1. Preheat the oven to 180oC.
  2. Grease a baking sheet and keep ready.
  3. Sift all the dry ingredients together in a mixing bowl.
  4. Add the butter and form a dough.
  5. Divide into 24 equal parts.
  6. Place them on the greased baking sheet and press so its half an inch in thickness.
  7. Bake for about 18 - 20 minutes or till golden brown.
  8. Let cool and serve. Store any leftover (if any) in an air tight container.

This goes to the following events:

Kalyani's Magic Mingle #2 - Ginger & Almonds

Kalyani's Valentine Fest - Served with Love

Valli's Kid's Delight guest hosted by Kavi

Srav's Cooking Concepts #7 - Dish for Loved Ones

Radhika's Let's Cook #12 - Sweet Somethings

Vardhini's Sweet Luv

Wednesday, 8 February 2012

Radish / Mullangi Fry

Its amazing to see and learn the difference in the different cuisines in India. Even simple thing is so different. The best example is this Radish Fry that I picked up from Summe's blog with whom I am paired for this month's Blog Hop.

I never heard of Radish fry until I saw this recipe in her blog. For me Radish is ONLY to be used in Sambar. I don’t remember having it in any other form / dish.

In our house, for every vegetable fry, dry red chillies and cumin seeds are a must. I was surprised that Sumee didn't use either. Also, she used Coriander Powder which is not used in our house. Curious to know the taste, I decided to try it out. I am so glad I tried it out. We totally relished it. We had guests over the weekend and they enjoyed it as well (atleast they told me so).

I didn't use jaggery and crushed garlic instead of mincing it. I also changed some measurements. Here's my version.

Serves: 4 - 5


2 Medium (approx 600gms) White Radish - chopped to bite sized pieces
1 Onion - finely chopped
4 Garlic Cloves - crushed
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
2 tbsp Grated Coconut
1 tsp Mustard Seeds
1 tsp Urad Dal
1 sprig Curry Leaves
2 tbsp Oil
Salt to taste

  1. Heat Oil in a pan and add Mustard Seeds.
  2. Once they splutter, add the Urad Dal.
  3. When it starts changing colour, add the crushed Garlic and fry it.
  4. Once the Galic turns golden brown, add the Onions and Curry Leaves, mix and fry till the Onions turns golden.
  5. Now add the Salt, Turmeric, Red Chilli and Coriander Powders and mix well.
  6. Then add the Radish, mix well and cover and cook.
  7. Keep tossing the Radish and add a few table spoons of water if necessary.
  8. Once the Radish is almost done, add the Grated Coconut, mix and cook till Radish is done.
  9. Serve hot with roti / rice.

Do check out what the other Blog Hoppers are doing this month.

Monday, 6 February 2012

Simple Prawn / Shrimp curry

Its paying off... Our perseverance to make V sit on the table and eat by himself is finally working. If he's full, he's full – that's something we have learnt. We don't force him to eat if he says he's full. All of us are getting there. I am soooooooo happy.

Coming to today's post, I have always loved prawns. Once I started cooking, I felt these are life savers when I was crunched for time or had anyone visiting all of a sudden. I always have a bag of frozen Prawns in my freezer.

Prawn Pulao is my all time saviour dish. Its a one pot dish that gets done in a jiffy and tastes amazing. Yes... I know I shouldn't be praising my own dishes but it does taste amazing for our taste buds.

The Prawn / Shrimp curry I am posting about today is very simple that can be made with the ingredients in your pantry & fridge. It also requires a minimum prep work. I make this when I couldn't be bothered to make elaborate / time consuming non-veg dish - which is quiet often.

Serves: 3 - 4

300 gms Frozen Cleaned Prawns / Shrimp - you can use fresh ones as well - just clean them well.
2 Onions - finely chopped
2 Tomatoes - finely chopped
2 Green Chillies - chopped
2 tsp Ginger Garlic Paste
1 tsp Cumin Seeds
20 Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/4 tsp Garam Masala Powder
2 tbsp Oil
Salt to Taste
Chopped Coriander Leaves for garnish

  1. Heat Oil in a pan. When hot, add the Cumin Seeds and let them splutter.
  2. Add Onions and Chillies and let the Onions turn light brown.
  3. Now add Ginger Garlic paste and fry till the raw smell goes.
  4. Add Tomatoes, Turmeric, Red Chilli Powder and Salt and fry till it comes together.
  5. Then add Prawns, mix and cook till done.
  6. Once the Prawns are done, add Garam Masala Powder and mix.
  7. Garnish with Coriander Leaves, mix and remove from heat.
  8. Serve hot with roti / rice.