Poha (Aval) Uppuma

This dish is ideal for those quick snack-craving moments. Tastes awesome when served with hot chai.



Cooking time : 15 mins

Ingredients
Thick poha (1 cup)
Diced red onions (1/2 cup)
Oil (1 tbsp)
Mustard seeds (1/2 tsp)
Split urad dal (1/2 tsp)
Jeera (1/2 tsp)
Turmeric powder (1 tsp)
Grated coconut (1 tbsp)
Almonds or Peanuts (3/4 cup)
Salt to taste
Curry leaves (7-8)
Cilantro to garnish

Preparation
Soak poha in warm water. Set aside.
Grind peanuts or almonds to coarse powder using a mixer-grinder. Set aside.
Heat oil in a pan in medium high setting. Once heated, add mustard seeds, split urad dal and jeera.
Add and sauté the chopped onions till they turn light pink in color (about 5 mins)
Add grated coconut, curry leaves, turmeric powder and salt. Sauté well.
Squeeze out excess water in soaked poha. Add poha to the pan. Sauté well.
Cover and let cook for 5 mins, stirring occasionally to ensure poha does not stick to the bottom of the pan.
Add ground peanut/almonds. Mix well.
Turn off heat, garnish with cilantro and serve hot.


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Curried couscous with grilled veggies

Couscous grain is one of the easiest to cook, in terms of complexity and cooking time. The below recipe cooks in 15-20 minutes, and is a healthy alternative to frozen foods we shove down our system more often than required.


Ingredients:
For curried couscous
Couscous - 1 cup
Water - 2 cups
Chopped onions (length-wise) - 1 cup
Chopped ginger - 1 tbsp
Turmeric powder - 1 tsp
Olive oil - 2 tsp
Salt to taste

For grilled veggies
Zucchini - 1 (medium), cut into medium round slices
Button mushrooms (sliced) - 1 cup
Tomato (chopped) - 1 cup
Olive oil - 1 tsp
Pepper to taste
Salt to taste

Preparation:
Mix couscous, water, 1 tsp olive oil together in a microwave-safe bowl. Microwave the bowl (loosely closed with a lid) for 4 minutes on high setting, till all the water is absorbed. The couscous should be well cooked (tastes like sooji/rava). Remove from microwave and fluff the cooked couscous with a fork. Set aside.

Take a large pan, pour 1 tsp olive oil and heat on stove top (medium). Fry the onions till golden brown and add chopped ginger. Add the cooked couscous, turmeric powder and salt to taste. Mix the ingredients well, turn off the heat, remove from stove and cover the pan with a lid.

Take another large pan, pour 1 tsp olive oil and heat on stove top (medium-high). Add zucchini, mushrooms and tomatoes, and sauté them for 5 mins. Close the pan with a lid, let cook for 10 minutes, sautéing a couple of times in between. Add pepper and salt, mix the contents well, turn off heat and set aside.

Tastes best when served warm. Perfect for dinner. Bon apetit!

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Location:SW Troon Ln,Bentonville,United States

Stuffed Bell Pepper (Capsicum)

Healthy meal in a few easy steps. Quinoa, the nutty grain, is rich in protein and fiber. Channa increases the protein of this delicious meal, while red capsicum gives a boost of anti-oxidants!


Ingredients
Red capsicum - 2
Quinoa - 1 cup
Cooked Channa - 1 cup
Water - 4 cups
Oil - 1 tbsp
Onions (finely chopped) - 1/2 cup
Ginger and Garlic (finely chopped) - 1 tbsp
Cilantro - 1 tbsp
Garam Masala - 1 tbsp
Salt to taste

Preparation
Rinse quinoa in cold water in a pan, boil with 2 cups of water in medium heat for 15 minutes. Drain excess water using a colander and rinse the boiled quinoa in cold water.

Boil another 2 cups of water in a larger pan. When the water begins to boil, place the colander containing quinoa on top of the large pan. The water in the pan must not touch the colander containing quinoa. Cover the top of the colander with thin cloth, and place a lid on top of the cloth. Let boil for 10 mins, turn of the stove, and fluff the cooked quinoa with a fork.

Heat oil in a pan, fry onion, ginger and garlic. Add cooked Channa, Garam masala, salt and cilantro. Let cook for 5 mins. Now add cooked quinoa, and mix the ingredients well. Turn off the stove, and let cool.

Take the capsicum and clean the inside using a knife. Place it in a large pan of boiling water for 10 mins. Drain excess water and set the cooked capsicum aside.

Use a spoon to fill each capsicum with the cooked quinoa. Serve as shown in the picture, along with Marinara (tomato and garlic flavor) sauce.

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Besan Burfi

Here's a very simple recipe for a very tasty sweet!



Ingredients
Besan flour 1/4 cup
Ghee 1/4 cup
Sugar 3/4 cup
Finely grated coconut 1/4 cup
Milk 1/4 cup

Preparation
In a casserole, mix all ingredients well and microwave high for 4 minutes. Test for the soft ball stage :: that is, a drop of mixture when put in cold water should form a soft but firm ball. Only then the Burfi will set well.
If the microwaved ingredients pass the soft ball stage, then transfer contents into a greased plate or casserole. Wait for it to cool down, and then cut into pieces. Tasty Besan Burfi is ready to serve!
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Carrot Halwa

It feels good to be back to the world of blogging, after a longgggg break! Yes, over a year, actually!

So here it goes, friends... recipe for one of my all-time favorite sweets.


Cooking Time: 30 mins

Ingredients:

• Carrots (medium) - 10
• Milk - 2 cups
• Sugar - 1 cup
• Ghee - 2 tsp
• Cardamom powder - 1/2 tsp
• Cashews - 10
• Raisins - 1 tbsp
  
• Almonds (soaked in warm water) - 5

Preparation
Grate the carrots into thin slices (food processor comes handy) and set aside. Heat 1 tsp ghee in a large fry pan and add the grated carrots. Saute for 30 seconds in medium heat and close the pan with a lid. Cook for 10 mins, stirring occasionally. Add milk to the pan and stir well. Add sugar and cardamom powder and stir well. Close the pan with the lid and cook for 10 mins.

Take a small fry pan and heat 1 tsp ghee. Split the cashews into half and add it to the small pan, along with the raisins. Turn off the stove and stir the contents well. Once done, add this to the contents in large pan and stir well. Close the large pan with the lid and cook for 10 mins.

Turn off the stove and set aside to cool. Now, take the soaked almonds and peel off their skin. Slice them into thin strips and sprinkle on top of the halwa. Serve warm or chilled, as preferred (I like it chilled) ... Carrot Halwa ready! :-)

Chicken Kuruma

A simple, delicious, chicken recipe. Tastes YUMM with Rotis, Parathas, Dosas....feel free to experiment with any of your favorite main course meal ;-)

Cooking Time: 20 mins

Ingredients (for four)
Chicken Thighs (w/bones) - 1 lb
Large Onion - 1/2 (finely chopped)
Tomatoes - 2 (finely chopped)
Bay Leaves - 2
Green Chillies - 1 (finely chopped)
Jeera - 1 tbsp
Chilli Powder - 2 tbsp
Coriander Powder - 2 tbsp
Ginger-Garlic Paste - 1 tbsp
Coriander Leaves to garnish
Oil - 2 tbsp
Salt to taste

For the gravy
Grated Coconut - 1/2 cup
Cashews - 1/4 cup
Water - 1/2 cup

To marinate
Curd - 1/2 cup
Sambar Powder - 2 tbsp
Salt to taste

Preparation

• Chop the chicken thights into medium sized pieces and marinate for 1 hour
• Heat oil in a kadai. Add bay leaves and jeera
• Add chopped chillies and onions. Saute till the onions turn golden brown
• Add ginger-garlic paste and saute for 30 seconds
• Add chopped tomatoes and saute for 2 minutes. Add chilli powder, corriander powder and salt
• Add the marinated chicken pieces to the kadai. Stir the contents well. Cook in medium heat for 15 minutes
• In the meantime, beat the items listed under 'contents for gravy' in mixer. Add it to the kadai after the chicken is cooked and soft. Stir well
  
• Turn off the heat and set aside to cool. Garnish with coriander leaves before serving

Source: Kutti Geetha

Lamb Soup

Some like it as an appetizer, some as main course.. whichever your taste is, this is an ideal meal, especially if you are craving for South-Indian spicy food.

Cooking Time: 20 minutes

Ingredients (for two)
Lamb Chops - 1/2 lbs
Onion - 1/2
Tomato - 1 (finely chopped)
Green Chillies - 1 (finely chopped)
Bay Leaf - 1
Turmeric Powder - 1 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Water - 4 cups
Oil - 1 tbsp
Salt to taste

Preparation

• Heat oil in a pressure cooker
• Add bay leaf, green chillies and onions
• Add tomatoes and turmeric powder. Saute for 30 seconds
• Add lamb chops and saute for 2 minutes
• Add chilli powder, corriander powder and salt. Saute for 2 minutes
• Add 4 cups of water
• Pressure cook for 3 whistles. Turn off the heat and set aside to cool (takes about 20 minutes)
  
• Serve in a bowl. Garnish with coriander leaves for added flavor

Source: Kutti Geetha