Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday

I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.

I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.

Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.

Servings: 3-4

Ingredients :

Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#45! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Cooking made easy:

The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:

Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics. Quinoa as we are all aware is a super-food! It is gluten-free and protien-rich. You can read more regarding the benefits of quinoa in the references below:

References:
http://healthnfitnesshops.com/7-health-benefits-of-quinoa.html/
http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html
http://www.bbcgoodfood.com/howto/guide/health-benefits-quinoa

Food for thought:

People are trapped in history and history is trapped in them. James Baldwin

Please do share your thoughts. Your opinion matters!

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Moong bean sprouts pulao/ pilaf

Ever since I was little I remember my mother making sprouts and curries using the sprouts. There is a very traditional konkani dish that is made called muga ghashi which translates to moong bean sprout curry. You can find the recipe for the same here. My mother also makes moong bean sprout salad. I use moong bean in a variety of dishes. This time I decided to make pulao/ pilaf with it and I must say that it was really good. I regularly make pulao. But this time I wanted to make something that the kids would eat too. I was pleasantly surprised when my kids ate the pulao without even noticing it!  Mission accomplished! This is a very quick and simple recipe wherein one can utilize leftover cooked rice. It is also a great way to get your children to eat healthy. This is a one pot meal that can be had for breakfast, lunch or dinner.I am bringing this to my friend Angie's Fiesta Friday #88! A party I try not to miss! To top it, my friends Julie@ Hostess at heart and Liz @ Spades, spatulas and spoons are co-hosting this week!

Servings: 4-6 ( 1.5 cups per person)

Ingredients:

Cooked rice : 4 cups
Moong bean sprouts: 2 cups
Sliced mushrooms: 1 cup
Coconut oil: 1 tbsp
Onion: 1 medium-sized, chopped
Cloves: 2 nos
Cinnamon: 1 inch stick
Cardamom: 1-2 pods
Bay leaf: 1 small
Cumin seeds( jeera): 1/2 tsp
Green chillies: 1-2 , chopped fine, adjust as per individual taste.
Bell pepper ( capsicum): 1 small, diced small.
Cilantro, chopped: 1/4 cup for garnishing

Method:

Heat oil in a sauté pan/ kadai. Add cumin seeds, cloves, cinnamon, cardamom and bay leaves, one after the other. Sauté for 10-15 seconds.

Now add the chopped onions and cook it until it turns a little golden in color.

Add the chopped green chillies, moong bean sprouts and salt. Cook until the moong beans are partially cooked.

Add in the mushrooms and bell peppers and sauté for 2 minutes. 

Add in the cooked rice and toss well until everything is nicely mixed. 

Add/garnish with coriander leaves.

Serve hot with a raita of your choice.

Served with cucumber slices and easy chicken curry.

Cooking made easy:

Whenever I make sprouts, I cook it for 10 mins on the stove top or until slightly tender and then store it in the fridge to use as needed. You could make a lot of things with that, for example: salad, ghashi, pulao etc.

Tip for healthy living:

Experts recommend 4-5 servings of vegetables daily.You can increase the vegetable servings in your family's diet by trying to incorporate veggies into everything that you cook. If you are making sambar, you can add a lot of veggies, instead of just a little. If you are making one-pot dishes like pulao, fried rice, noodles, pasta, try to incorporate more vegetables into it. If your family is not used to eating vegetables, start by adding 1-2 vegetables that have been finely chopped and then gradually increase the number of vegetables added over a period of time.

Food for thought:

Anything unattempted remains impossible. Unknown

Tawa pulao ( Pan Pilaf)

I always have cooked rice in my refrigerator. Does that sound weird??? No, not because I like leftover rice. There are several reasons why. First and foremost, I don't like to eat too much outside food. Funnily enough, neither do my kids. My way of thinking is that if I have atleast some cooked rice in the fridge, I can quickly rustle up something.. A veggie stir fry, some dal.. Just papad and pickle or yogurt and pickle or make fried rice or tawa pulao as I have done here. This is another one of my quick meals, a complete meal, perfect for weeknight dinners. This meal can be ready in 15 mins! Yes, it is that easy! I am bringing this to Fiesta Friday # 57 for all my friends who work but love to rustle up a good meal!

Servings: 3-4

Ingredients:

Cooked white rice: 2-3 cups
Ghee( Clarified butter): 1 tbsp
Cooking oil: 1 tbsp
Jeera( cumin seeds): 1 tsp
Cinnamon stick: 1 inch
Cloves:2-3, whole
Cardamom: 2-3 whole,
Bay leaf: 1 small
Cashew nut halves: 1 tbsp ( optional)
Raisins: 1 tsp ( optional)
Onion: 1 medium, chopped lengthwise
Ginger garlic paste: 1 heaped tsp
Green chilli: 2 ( optional) , adjust according to your spice level.
Frozen peas and carrots: 1 cup
Parboiled cauliflower florets: 1 cup
Salt: 1 tsp
Sugar: a pinch
Black pepper: freshly ground, 1 tsp
Cilantro : 1 tbsp ( for garnishing)( optional).

Method:

Heat ghee/ oil in a sauté pan/ wok/ skillet . 

Add the cumin seeds and sauté for 30 seconds. 

Add the cinnamon stick, cloves, cardamom, bay leaves and cashewnut halves and sauté for a 30 seconds.

Add ginger garlic paste, sauté for 30 seconds.

Add the chopped onion and green chillies, raisins and sauté until the onion turns transparent. 

Add the peas, carrots and cauliflower florets. Mix well. Cover and cook for 4-5 mins until the vegetables have cooked.

Add the cold cooked rice, salt, sugar, black pepper powder and mix well. Reduce the flame,cover and let it cook until the rice has warmed.

Garnish with chopped cilantro if you wish.

Serve hot with a side-dish of your choice, raita or some cucumber slices.

Enjoy!

Cooking made easy:

I have used frozen vegetables as it was convenient for me. You can also use boiled vegetables.
Cauliflower can be cooked slightly by either letting it sit in warm water for few minutes or cooking it in the microwave for 3-4 mins.

Tip for healthy living:

Bulk up your carbs with vegetables so that it is more filling without loading up on the carbs. For example, for the above pulao, you can bulk it up with equal amount of veggies, so that you are not filling up with just rice but also get the much needed vegetables.

Food for thought:

The present time has one advantage over every other- it is our own. Charles Caleb Colton

Methi Pulao ( Pulao made with fresh fenugreek leaves), Meatless Monday

This week is my husband's birthday. Hence, all week I am making his favorite dishes! He could eat pulao everyday instead of plain rice! He likes all kinds of pulaos.Methi pulao is by far one of my favorite pulaos too. I like it not only because of the delicious distinctive aroma of the fenugreek but also because of the immense health benefits of fenugreek leaves. I make it even more healthier by adding dry soy chunks and fresh tender green peas.Mmmm yummy! Pair it with fresh cucumber raita, it is heaven on earth. Here is a fine meal for you.

Serving: 6-8

Ingredients :

Basmati rice: 3 cups
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup
Green peas: 1 cup ( I used frozen)
Ghee: 2 tbsp
Coconut oil: 2 tbsp
Clove: 3-4 nos
Cinnamon: 2 inch stick
Bay leaf: 1 big
Cardamom pods: 3-4
Cashewnut halves: 1 tbsp
Onion: 1 large,chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 4-6( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Coriander leaves: 1 tbsp chopped fine ( for garnishing)
Hot Water: 2 cups + 6 cups

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.

Add in the garam masala powder.

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar, green peas and bring it to a boil. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a raita/salad of your choice or by itself.

Enjoy!

Cooking made easy:

The rice texture in any kind of pulao is one of the most important factors for making it a good pulao. Rice should neither be overcooked or undercooked.Each grain of rice should be distinctive, but cooked to perfection. This can be easily achieved if one pays attention to the following factors:
1. Soak the rice for 30 minutes so that the grain elongates.
2. Drain and dry for 30 minutes so that it is not easily broken upon sautéing.
3. Use hot water so that it can cook quickly.
4. It takes exactly 15 minutes to cook on medium-low flame. Do not open immediately. Let it sit for 15 more minutes after switching off the flame and before fluffing the rice.
5. Do not overmix the rice once cooked. Over mixing causes the rice grains to break.

Tip for healthy living:

Fenugreek has immense health benefits. It is potent in small amounts. It is not only a blood purifier but is also known to influence hormones in women. Lactating women benefit from the consumption of methi to increase the yield of milk.

Food for thought:

It's always too early to quit. Norman Vincent Peale

Indian Independence Day Special: Tricolor Rice Platter

Today is Indian Independence Day. It is in fact the 68 th Independence Day. It has been 68 years since India became free from the British. I wanted to make something that would simulate the Tricolor Indian flag, popularly referred to as "Tiranga"( Tricolor). I pondered for a while and finally decided to celebrate this wonderful occasion by making a Tricolor Rice Platter. Before going into the details of my platter, let me tell you all a little bit about the Indian Flag. It is of course made up of three horizontal bands of equal colors: saffron, white and green with a navy blue wheel with 24 spokes  in the center of the middle band.Saffron stands for valor,courage and sacrifice of the Indian people. White stands for truth, peace and purity. Green stands for prosperity, vibrance and life. The wheel which is based on the Ashoka Chakra represents righteousness, progress and perpetuity.It represents motion. The 24 spokes of the wheel represent the 24 hours of the day.

My Tricolor Rice Platter comprises of Carrot Pulao for the Saffron band, Jeera Rice for the white band and Palak Pulao( Spinach Rice) for the green band. I am bringing this to Angie's Fiesta Friday! I am sure everyone there will enjoy this platter! Jhuls and Selma are co-hosting this week.I have already packed my pretty floral tankini and the sunscreen for the pool-party! Each week I look forward to Angie's party!

Carrot Pulao ( Carrot Rice)

Servings: 4

Ingredients:

Basmati rice: 1 cup
Grated carrots: 1 cup ( from 1 large carrot)
Jeera( cumin seeds): 1 tsp
Onion: 1 medium, chopped fine
Ginger-garlic paste: 1 tsp
Green chillies: 2, chopped fine
Turmeric powder: 1/4 tsp
Garam masala powder: 1 tsp
Coconut oil: 2 tbsp
Lemon juice: from one small lemon
Freshly grated coconut: 1 tbsp ( optional for garnishing)
Coriander leaves: 1 tbsp chopped fine ( for garnishing)
Water: 2 cups
Salt: as per taste.

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Heat oil in a kadai/ sauté pan. Add 1 tsp jeera and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds. Now add the turmeric powder and garam masala powder.

Add the rice and sauté for 2-4 minutes. Add the grated carrots, sauté for a minute. Add in the hot water, salt and bring it to a boil. Cover, reduce the flame to low and cook for 15 minutes. 

When done, fluff with a fork/ spoon. Add in the lemon juice, mix well.

Garnish with freshly grated coconut and chopped cilantro leaves.

Serve hot with some Raita of your choice or by itself.

Enjoy!

Jeera Rice ( Cumin rice)

Servings: 2-3

Ingredients:

Basmati Rice: 1 cup
Water: 2 cups
Clarified butter( ghee): 1 tbsp( you could use regular cooking oil if you don't have ghee)
Jeera ( cumin seeds): 3/4 tsp
Cinnamon stick: 1 inch
Bay leaf: 1 small
Cashew halves: 1 tsp( optional)
Salt: to taste.

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Heat ghee in a sauté pan/ pot on low heat. Add the jeera( cumin) and cinnamon stick and sauté for few seconds. Add the cashew halves and saute until slightly golden.

Now add in the washed and dried rice and sauté for 2-3 minutes. Now add 2 cups of hot water, salt and bring it to a boil. Reduce the flame to the lowest possible, cover and cook for 15 minutes. 

When done, open, fluff the rice and keep covered for 10 more minutes with the flame turned off.

Serve hot with a side dish of your choice.

Palak Pulao ( Spinach Rice)

Servings: 4

Ingredients:

Cooked rice: 2 cups
Spinach purée: 1 cup
Ghee( clarified butter): 1 tsp
Onion: 1 medium, chopped fine
Green chillies: 2, chopped fine
Ginger-garlic paste: 1 tsp
Garam masala: 1 tsp
Sugar: 1/4 tsp
Salt: to taste
Lemon juice: 1 tbsp( from one small lemon)
Chopped Ciilantro: 1 tbsp( for garnishing).

Method:

In a sauté pan/ kadai, heat 1tsp ghee. Add the ginger garlic paste and onions and sauté until the onions turn transparent. 

Add the chopped green chillies, garam masala, spinach purée, salt, sugar and cook for 5-6 mins. 

Add in the rice and mix well.  Cook for 1-2 mins. 

Now add the lemon juice.

Garnish with freshly chopped cilantro.

Serve hot.

Burnt Garlic Soy-chunk Peas Pulao

I came across this particular dish in this wonderful group that I belong to, called " Chef at Large". It currently has 40000 members, most of whom are interactive, engaging and most importantly post such inspiring delectable dishes that makes you want to try them out in your own kitchen! Anyways, this is one such dish which was perfectly suited to my busy schedule as it did not require too many ingredients or prep ,was quick and easy to make, and something my husband and kids would like. I am always thinking about what my little ones will find appealing. Right down my alley... Right??

I have had this dish at the back of my mind for a while now. By fluke, I happened to make it this weekend. Why by fluke?? Well here is the interesting story for that.Saturdays are busy at our home as my daughter has ballet class and right after that are the swimming lessons.Saturdays, the whole household tends to wake up lazily.. including me. I decided that with breakfast I was also going to make some vegetable pulao for lunch. With that intent in mind, I soaked the basmati rice and then drained it. I even soaked the soy chunks in hot water with salt.But I never found time to actually make the pulao! We were out all day and had a early Father's Day dinner outside. When I came home, the covered rice bowl and the soya chunks were still lying on the kitchen counter. I left it there overnight. I didn't know what else to do. Next morning, I didn't want to make pulao with that rice as chances were that the entire thing would turn mushy! See, I had never been in a situation like this before, therefore didn't know what the status of rice left outside like that would be. I decided to make just plain rice and take it from there! Luckily for me, the rice turned out just fine( of course I reduced the cooking time). That's when I decided to try the Burnt garlic soy chunk-peas pulao. I already had the soy chunks soaked!I made some quick mutter paneer and cucumber-avocado salad to go with it. The end result was a marvelous Father's Day lunch which was prepared in under an hour and which both my husband and the kids loved! Well.. All that ends well..

Here is the recipe for Burnt Garlic soy chunk-peas pulao:

Servings: 4-6

Ingredients:

Cooked white rice: 6 cups ( you can use any kind of rice, I used basmati rice).
Soy chunks: 1 cup
Vinegar: 1 tbsp
Salt: 1\4tsp + 1 tsp
Water: 3 cups hot + 2 cups cold Ghee: 1 tbsp
Cooking oil: 2 tbsp ( I used olive oil)
Jeera/Cumin seeds: 1/2 tsp
Garlic: 4-6 cloves, finely chopped
Whole Red chiilies : 2 medium sized
Fresh green peas: 1/4 cup
Cinnamon stick: 1 inch ( optional)
Cloves: 2 ( optional)
Cardamom pods: 2( optional)
Bay leaf: 1 small ( optional)
Raisins: 1 tsp ( optional)
Cashew halves: 1 tbsp( optional)

Method:

Soak 1cup soy chunks in 3 cups hot water for 30 mins(to which a pinch of salt has been added).
Now squeeze and drain the soy chunks and soak them in 2 cups cold water to which 1 tbsp vinegar had been added. After 15 mins, squeeze, drain and keep aside.

In a kadai/ wok/ sauté pan, heat 1 tbsp ghee and 2 tbsp oil( I use oil-ghee mixture and I use coconut or olive oil). Add 1 tsp jeera. Once jeera splutters, add 1 tbsp finely chopped garlic and sauté until the garlic turns golden in color and slightly burnt.

Add 1 inch cinnamon stick, 2 cloves, 2 cardamom pods, 1 bay leaf and 2 whole red chillies. Then add some cashew halves and a tsp of raisin. Sauté for a minute.

Add the drained soy chunks and 1/4 cup fresh green peas. Cook on low until the green peas are tender. Add salt.

Now mix in 6 cups of cooked rice. Mix gently but well. Cook on low until the rice is hot.

Serve with any curry/side dish of your choice. I served mine with mutter paneer and cucumber-avocado salad.

Enjoy!

Do post pics if you make this. It is really simple, quick and easy!

Cooking made easy:

Most often than not, we have leftover rice in the fridge.This recipe is best for leftover rice.

I have always followed the motto of "making use of what you have". Hence, in this recipe if you don't have whole garam masala spices ( cinnamon, clove, cardamom and bay leaf it is okay. Use what you have or just skip it. It will still taste good. That is the reason I marked it as being optional. The same is true for cashew halves and raisins.I like the crunch of cashews in the rice and this is a great way to include nuts in your diet. The raisins I use for the hint of sweetness. I sometimes use dried cranberries instead of raisins in my pilafs/ pulao.

If you wish you can add 1/4 tsp red chilli powder or 2-3 slit green chillies to make it a little more spicy. I wanted my little one to eat it, hence served it with a side dish.

You could improvise and add a little bit of soy sauce and chilli sauce and you can turn the same dish into burnt garlic soy-chunk fried rice!

Tip for healthy living:

Soy chunks are a great vegetarian substitute for meat in more ways than one. I have had my friends often mistake it for chicken/meat.
Apart from providing a "meaty" texture to any dish, soy is a great source of protein. In fact it is one of the few plant-based proteins that is considered a complete protein that provides all the essential amino acids!

Food for thought:

Life is hard, food should be easy. Joy Bauer