Sun-Dried-Tomato Pasta Salad

Sun-Dried-Tomato Pasta Salad

INGREDIENTS

12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

DIRECTIONS

1. Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
2. Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
3. Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
4. Serve at room temperature.

Tofu Rice

Tofu Rice

Ingredients::
Tofu
potato
carrot
capsicum
peas
turmeric
coriander powder
cumin powder
chilli powder
salt

Procedure:

Fry tofu cubes in oil and keep it aside.
Add some oil to the pan and put some tadka (optional) and/or add some onions.
add the vegetables.
add turmeric let the vegetables fry for few mins.
add all other masalas.
add tofu give it a stir.
add the rice.

Oats Bisibelabath

• Prep time: 20 min
• Cook time: 20 min
• Serves: 4

Main Ingredients:

1. oats
2. vegetables
3. tur dal

Ingredients

• Oats - 1 cup, dry roast on low flame for 5 mts
• Tur dal - 1/4 cup, washed and cook till soft
• Carrot - 1, peel and cube
• Potato -1, peel and cube
• French beans - 6, string and cut into small pieces
• Green peas - fistful (optional)
• Tomato - 1, large, finely chopped
• Onion - 1, finely chopped
• Tamarind extract - 1 1/2 tbsps (thick extract)
• Jaggery - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil - 1 1/2 tbsps OR 1 tbsp ghee and 1/2 tbsp oil
• For tempering:
• Mustard seeds - 1/2 tsp
• Curry leaves - 5-6
• Oil - 1 1/2 tbsps oil OR 1 tbsp ghee and 1/2 tbsp oil
• For Bisibelabath powder: (roast in a tsp of ghee or oil for 3-4 mts)
• Chana dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/2 tsp
• Black Pepper corns - 5 to 6
• Red chilies - 2-3, tear and de-seed
• Cinnamon stick - 1/2"
• Cardamom - 1
• Cloves - 1
• Marathi Moggu - 2 (Dried capers)
• Poppy seeds - 1 tsp
• Dry coconut - 1 tbsp
• Raw rice - 3/4 tbsp
• Fennel seeds - 3/4 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - pinch (methi)
• Curry leaves - 1 sprig
• Asafoetida - 1/4 tsp

Method

1. Peel and chop the vegetables. Pressure cook the vegetables till soft.
2. Pressure cook the dal. Prepare the bisi bela bhath powder. Dry roast all the ingredients listed above for bisi bela bhath powder in a teaspoon of oil or ghee for 3-4 mts. Remove onto a plate and cool.
3. While the spices cool, dry roast oats for 3 mts on low to medium flame and keep aside.
4. Blend the cooled spice ingredients to make bisi bela bath powder. Keep aside.
5. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they splutter, add curry leaves and mix. Add chopped onions and saute for 4 mts. Add turmeric powder and mix. Add chopped tomato and cook for 3 mts. Add the vegetables along with any left over water and jaggery and cook for 2 mts.
6. Add cooked dal and mix. Add tamarind extract along with a cup of water and cook for 4-5 mts.
7. Add 1 1/2 tbsps of bisi bele bath powder and salt and mix. You need to mix the powder well such that you do not find any lumps of the spice powder. Add a cup of water at this stage and cook for 2 mts.
8. Add oats and mix. Place lid and cook on low flame for 5 mts. Turn off heat and remove onto a serving bowl.

Quinoa Moongdal Soup

Quinoa Mung Daal Recipe

 

Ingredients::
Quinoa – 1/2 cup, washed
Mung Daal – 1/2 cup, washed
Water – 4 1/2 cups (divided)
Salt – to taste
Ginger – 1 Tbsp, minced
Ghee (Clarified Butter) – 1 Tbsp
Asafoetida (Hing) – 1/8 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed
Green Chilies – to taste, slit
Tomato – 1 medium, chopped
Cilantro – 10 sprigs, chopped for garnishing
Lime Juice – to taste
Method:
1. In a large pot, add Quinoa, Mung Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.

Oats Upma

Healthy Indian Breakfast ~ Upma with Oats

Ingredients

• Oats - 1 cup, dry roast for 5 minutes and cool
• Carrot - 1, cubed
• French Beans - 5-6, string and chop into pieces
• Green peas - fistful (optional)
• Onion - 1, finely sliced
• Green Chilies - 2, slit
• Ginger - 1tsp (grated)
• Turmeric powder - 1/2 tsp
• Salt to taste
• Water - 1 cup
• Ghee - 2 tsps
• Oil - 2 tsps
• Coriander leaves - 1 tbsp, finely chopped
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Cloves - 2
• Cinnamon Stick - small piece
• Star Anise - 1
• Cardamom - 1
• Bay Leaf - 1
• Cashew nuts - 4-5
• Curry leaves - 1 sprig

Method

1. Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
2. Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
3. Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
4. Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
5. Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.

Tips

• Use any vegetable of your choice. Tomatoes make for a good addition.
• Vegans can avoid ghee.
• If you do not have whole garam masala spices, add a pinch of garam masala powder.

Whole Wheat Vegetable Chilla (utappam) Recipe

Whole Wheat Vegetable Chilla (Cheela) Recipe

SERVES: 4 to 6 Whole Wheat Vegetable Chilla

TIME: 30 Minutes

The Whole Wheat Vegetable Chilla (Cheela) Recipe is an easy to make recipe specially for breakfast. To make this cheela simply mix the whole wheat flour in water and make a thick lump free batter. Then mix the chopped vegetables in it. Spread this on a greased frying pan and fry it on both sides. Whole wheat flour made from Vivatta is the healthiest flour as it is loaded with vitamins, calcium, phosphorous, zinc,iron and folic acid. It is a good source of dietary fiber too. Since it is loaded with vegetables this is extremely nutritious too. The Aate Ka Chilla gets cooked within 20 Minutes. 

Serve the Whole Wheat Vegetable Chilla (Cheela) along with Peanut Chutney for breakfast, tea time snack or dinner.

Equipment needed: Skillet/Tawa

Ingredients

• 1 cup Vivatta Whole Wheat Flour
• 2 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 medium capsicum, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 small bunch coriander leaves, finely chooped
• Salt to taste
• Oil for frying

Directions for Whole Wheat Vegetable Chilla (Cheela) Recipe

1. To begin making the Whole Wheat Vegetable Chilla (Cheela) Recipe, in a mixing bowl, mix the Vivatta Whole Wheat Flour and water and make a thick lump free batter.
2. The paste should be thicker than dosa batter.
3. After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, red chili powder and salt to taste. Mix well.
4. Heat a tava and grease it with 1 tablespoon oil.
5. When the oil gets heated, add one ladle full of batter on the heated tava.
6. If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the cheela.
7. Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat. The steam that gets created will help cook the chilla evenly.
8. Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned.
9. Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
10. Serve the Whole Wheat Vegetable Chilla (Cheela) along withPeanut Chutney for breakfast, tea time snack or dinner.

Carrot Rice

Ingredients

• Rice - 5 cups, cooked with each grain separate
• Carrots - 2, peel and grate
• Curry leaves - 1 sprig (optional)
• Bay leaf -1
• Cloves - 6
• Cinnamon stick - 1"
• Cardamoms - 2
• Onions - 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
• Coriander leaves - 4-5 tbsps, finely chopped:
• Kasoori methi - 1/2 tsp (dried fenugreek leaves)
• Coriander powder - 1 tsp
• Broken Cashew nuts - 2 tbsps
• Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method

1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
3. Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

Tips

• You can add 1/4 tsp garam masala powder.
• You can add either cashew nuts or peanuts.