ALU SHALGAM SABZI

Turnips and potatoes are a marriage made in heaven. This is eaten in north Indian households on a daily basis. Pair this with a simpe, dal, rotis or rice .

 

 

Ingredients

2 large Yukon Gold potatoes, cut into 1/2 inch cubes
3 medium turnips or shalgam cut into 1/2 " cubes
1/2 cup frozen peas
1 onion chopped finely
2-3 green chillies chopped
1 tsp cumin seeds
1 1/2 tsp turmeric powder
1/2 tsp garam masala 
1/2 tsp chilli powder 
1 tbsp tomato paste
Salt as per taste 
2 tbsp oil 
1/4 cup coriander leaves chopped

  

Method:

Heat oil in a pan. Add cumin seeds and let them brown.
Add the onions and green chillies, saute till golden brown.
Now add the turmeric powder, garam masala, chilli powder, and salt , saute for 30 seconds.
Add the tomatoes and cook till the tomatoes cook a bit and turn pulpy.
Add the potatoes, turnips, and green peas. Stir well.
Add the water, bring to a boil.
Add the cilantro, cover and cook 15-20 minutes till the turnips and potatoes are cooked.
Uncover, and cook a few minutes on med-high to let any excess water evaporate (if needed).
Garnish with fresh cilantro, and serve.

DAL PALAK

I usually make dal atleast 2 times a week. Whenever I have palak or spinach I add to the dal, its healthy too. My kids like to eat palak in this form , lucky me.

Ingredients

1 bunch Palak (2 cups tightly packed) roughly chopped

1/2cup Toor Dal 

1/2cup Masoor dal

1 Onion finely sliced

10 cloves Garlic cloves chopped roughly

1 big Tomato sliced

1tsp Turmeric powder 

4-6 green chillies slit

Salt - to taste

1 tsp ghee or oil

Method:

Pressure cook toor dal, masoor dal, sliced onions, 6 garlic , green chillies, turmeric powder , salt upto 4-5 whistles until dal gets fully cooked. Set it aside.

Heat oil in a kadhai, add remaining garlic and fry till light brown . 

Now add the cooked dal mixture to this and boil.

Add the chopped tomatoes and chopped palak along with salt.

Boil this on medium flame until palak is cooked .

Allow it for a boil and switch it off as per your required consistency.

Serve hot with a dollop of ghee with rice or roti.

MOROCCON COUSCOUS

Ingredient

400 gm tofu , cut into 3/4 inch cubes
1 cup cooked or can chickpeas
1tbsp paprika
1 tsp cumin powder

1tsp coriander powder

1 cup couscous

1 clove garlic chopped

1 cup cherry tomatoes halved

2 tbsp lemon juiced 

2 tbsp lemon juice
3 tbsp parsley
salt n pepper to taste

1/4 cup  crumbled feta cheese

2tbsp olive oil

Method

In an bowl add chickpea, tofu, 1 tbsp oil, paprika, cumin, coriander, to coat. Set aside. 

Place couscous in a large bowl,pour 2 cups boiling water over  it  and add garlic, stir to combine. Cover and let stand for 5 mins. Uncover and fluff with fork, stir in tomatoes . 

In a selected bowl whisk 1 tsp oil, lemon juice ,parsley ,salt and pepper. (I don't like parsley so I added coriander leaves)
Add couscous and toss to combine.

Heat a nonstick pan and add chickpea and tofu mixture and cook until browned and crisp about 3 mins, serve over couscous .
Sprinkle feta cheese on top of it.

ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

Ingredients 

4 pieces skinless chicken breasts

3/4 tsp fennel seeds crushed

5/8 tsp salt divided

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

2 tbsp olive oil , divided

1 tbsp balsamic vinegar

1cup veg or chicken broth (less sodium)
2 cups thinly sliced red bell pepper
1/2 cup thinly sliced shallots 
1 tbps balsamic vinegar
cooking spray

Method
Preheat oven to 450 F .
Heat a large skillet over medium high.

Combine 1/2 tsp oil ,fennel seeds, 1/4 black pepper, garlic powder and oregano and salt.
Brush chicken with 1 1/2 tsp oil. Sprinkle spice rub over chicken.
Add 1/2 tsp oil to pan. Add chicken and cook for 3 minutes or until browned. 
Turn chicken over, cook for 1 minute. 
Arrange chicken in an 11x7 " baking dish coated with cooking spray. 
Bake at 450 F for 10 minutes or until done. 
Heat remaining olive oil over medium heat, add bell peppers, shallots, saute for 3 minutes.
Stir in broth, scraping pan to loosen browned bits.
Reduce heat, simmer 5 minutes. 
Increase heat to medium high. Stir in balsamic vinegar, salt and pepper.
Cook for 3 minutes. Serve bell pepper mixture over chicken.

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QUINOA SALAD WITH BLACK BEANS

Ingredients

1 1/2 cups Quinoa cooked
1/2 cup cooked black beans, rinsed if canned 

1 tomato chopped 

1/4 cup finely chopped coriander leaves

Salt as per taste

Pepper as per taste
For dressing
2 limes , or to taste
1 tsp salt
2 tsp cumin powder

1/2tsp pepper flakes

1/4 cup olive oil
  

Method

Cook quinoa as per instructions ( you can check the cooking method in this blog) 

In a big bowl toss cooked quinoa, black beans , tomatoes. 
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin , pepper flakes and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered.
Bring salad to room temperature before serving.

METHI LEAVES RICE

 

 

Ingredients

 

2 cups Basmati rice cooked

1 1/2 cups methi leaves chopped

2 onions thinly sliced

2 green chillies chopped finely

1 tsp cumin seeds

2 cardamom

2 bay leaves

2 tsp ginger garlic paste

1 tsp chili powder

2 tsp coriander powder

1 tsp turmeric powder

Salt to taste

2 tbsp olive oil

 

Method

 

Wash and cut the methi leaves and keep aside.

Take a heavy bottomed pan , add oil and after it is medium hot add cumin seeds.

Let it splutter, now add cardamom and bay leaves , saute for 20 seconds.

Add sliced onions , green chill , saute until until light brown.

Add ginger garlic paste and saute until raw sell goes off.

Add the methi leaves and saute until it shrinks.

Add chili powder, coriander powder, turmeric powder, salt and saute for 3 minutes.

Now add the cooked rice , give it a gentle stir and do not break the rice.

Close it with  tight lid and cook for 1510-15 minutes in low flame.

Now add the cooked basmati rice, give it a gentle stir.

Yummy, delicious and healthy rice is ready.

Serve it with pickle and curd.

 

 

PRAWN FRY

Ingredients

500 gms Prawn cleaned and deveined
1 tbsp  chilli powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tbsp lemon juice
1 tsp pepper powder or as per your taste
Salt as per taste
6-7 curry leaves
2 tbsp olive oil

Method

Combine all the ingredients and make a paste. 
Marinate the prawns with this paste and keep aside for half an hour. 
Heat oil in a pan , add curry leaves , add marinated prawns and shallow fry it for 5-7 minutes.
If you fry it for long, the prawns will become hard.
Serve hot with steamed rice and enjoy this spicy and tasty prawn fry. 
Notes: Using coconut oil will enhance the flavor.