Quinoa Cakes

October 20, 2015October 20, 2015 ~ 1CupOfJoy ~ 1 Comment

Quinoa has been a staple grain in south america for centuries. But in recent times it has become increasingly popular around the world with its nutty flavor and high nutritional value. This is one of my favorite ways to cook quinoa and perfect for fall evenings when there is a little bit of chill in the air and all you want to eat is something warm and something snacky or as husband likes to say ‘Chakna’.

I have served this at brunches, as appetizers and as part of the main course. And its been a hit all around. In this instance I used a boiled potato to bind the quinoa dough but you can also use eggs (2 eggs lightly beaten), see notes for instructions.

Time for Prep: 10 mins Time to Cook: 30 mins Yield: ~8 Servings Level: Easy

Ingredients:

1 cup uncooked quinoa
2 cups of water
1/2 tbsp butter
1/2 tbsp black pepper, ground
1/2 tsp salt
1 tsp cayenne
2 tsp cumin, roasted and ground
1 tbsp cilantro, finely chopped
3-4 fresh green chili, finely chopped
1 medium sized potato, boiled and mashed.
Oil

Process:

Cooking the Quinoa:
1. Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
2. Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
3. Add salt and 1/2 tbsp ground black pepper, 2 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
4. Turn of the heat and let it sit for 5-10 mins to let it cool down.
Making the Cake Dough:
1. Heat a griddle, dry roast 2 tsp of cumin, until you smell the aroma. Transfer to a work surface and using a rolling pin roll over and roughly crush the roasted cumin.
2. Combine the cooled quinoa, salt, cayenne, roasted and ground cumin, cilantro, fresh green chili and the mashed potato.
3. You should have a slightly moist dough.
Cooking the Quinoa Cake:
1. Heat a skillet or griddle pan, lightly oil it. Take around 1/4 cup of the quinoa mixture and form into a ball.
2. Flatten it into a pancake around 1/4 inch thick.
3. Place on hot griddle and cook, flip and cook until golden brown on both sides . Takes around 5 mins.
4. Remove from pan and serve warm.

Notes:

I used potatoes here as a binding agent for the quinoa and that made it easy to shape the cakes with hand.
You can also use eggs (2 eggs lightly beaten) instead of the potato. In that case you will have a slightly wet mixture. So take around 1/4 cup and make it into a ball. Place it on the greased hot skillet and using a spatula flatten it into a pancake about 1/4 inch thick.
This is a vegetarian version, but I have made this by adding chopped cooked shrimp to the quinoa mixture to indulge by seafood cravings.
You can also add chopped carrots, grated beet roots etc..,. to the mixture. Have fun experimenting!

Narkel Nadu (Coconut Confectionary/ Coconut Truffle)

October 16, 2015 ~ 1CupOfJoy ~ 1 Comment

Mahalaya (which just went by on October 12th) brings with it a tide of memories – setting the alarm for 3:45 am and gathering around the radio promptly at 4:00 am to hear ‘Mahisasura Mardini’ sung in the magical voice of Birendra Krishna Bhadhra, the man who made Mahalaya memorable. As he masterfully recites versus and narrates the story of the decent of Goddess Durga on earth and her valiant slaying of the demon Mahisasura, mom would get busy in the kitchen making a breakfast of Luchi (Puri), Aloor Torkari (sautéed potatoes) and Narkel Naru. The narration ends with mankind bowing to this supreme power- “Ya devi sarbabhuteshshu, sakti rupena sanksthita Namasteshwai Namasteshwai Namasteshwai namo namaha.”

And the feasting would begin! I am an Athiest, but even today I wake up early morning every Mahalaya, turn on iTunes and listen to Mahisasura Mardini while making Luchi, Torkari and Narkel Nadu. It’s about traditions and re-living memories.

This is also a quick recipe for making a decadent dessert for any day in the year. My mom is known in our friend circle for the amazing Narkel Nadu she makes, I have just made a couple tweaks – she uses Cardamon Powder, I like to use All-Spice instead and replaced regular sugar with coconut palm sugar (for its low glycemic index).

Time for Prep: 5 mins Time to cook: 30-35 mins Yield: around 24 Level: Easy

Ingredients:

12oz frozen grated coconut (or fresh grated coconut)
8 tbsp sweetened condensed milk
1/4 cup whole milk
4 tbsp coconut palm sugar (or regular sugar)
1 tsp ghee
1 tsp all spice (or cardamon powder)
Dry coconut flakes (optional)

Process:

In a heavy bottom pan mix in the sugar and coconut, before turning on the heat.
Turn the heat to low settings and cook the mixture for 4-5 mins, stirring frequently, till the sugar is melted and the coconut is lightly toasted.
Add the milk and condensed milk, slowly stirring it in.
Add the ground all spice (or cardamon powder). Taste test to see the level of sweetness and add more sugar if needed.
Keep stirring frequently and cook in low-medium heat till the coconut is cooked. This will take approximately 30-35 mins.
1. Milk dries up and the coconut comes out clean from the sides (see picture above).
2. Be careful not to dry too much or you cannot make the balls. I usually just test it out by making a ball and seeing if it stays, if not I cook a little more).
Take off the heat, Add ghee and stir it in.
Cool slightly and start making the balls by rolling it between your palms which are around 1 inch in diameter.
Roll in dried coconut flakes (Optional).

Noodle Soup

October 14, 2015 ~ 1CupOfJoy ~ Leave a comment

Its fall finally! The beautiful shade of blue of the sky, the pretty colors, the chill in the air and in my case the allergies which come with the season. After a long day at work nothing is more comforting than a warm cup of soup while watching new episodes of my favorite TV show. Add a few spices and I not only convert the regular store bought broth into something delicious and deeply satisfying, but also cook myself a natural remedy to relive those allergy symptoms. This recipe is super easy and one of my go-to when I have had a long day at work or I am feeling a little under the weather.

Every culture around the world, home cook and professional chef, have their version of a noodle soup. This is my version. Its a hybrid of pho chay, ramen noodle soup and my mom’s recipe for a home remedy she gave me for my seasonal sniffles and sneezes.

I am detailing the vegetarian recipe, but scroll down to see the notes section for suggestion for a Non-Vegetarian version.

Time for Prep: 10 mins Time to cook: 30 mins Yield: 2 Servings Level: Easy

Ingredients:

For the Broth:
- 4 cups vegetable stock/broth
- 3-4 shallots, chopped
- 2 inches of ginger, grated
- 1 cinnamon stick
- 2-3 star anise
- 2 tsp coriander seeds
- 4-5 cloves
- 1-2 tsp black pepper
- 1 tsp cayenne
- 1 tsp fennel seeds
- 2 tsp soy sauce ( I prefer using a soy sauce reduction).
- 1 tsp honey
- 1/4 cup dry sherry (optional)
- 1 tbsp oil
For the Noodle:
- 1/2 lb or 7 oz thin rice noodles
- 6 cups of water
- 1 tsp oil
- salt to taste
For the toppings (Choose all or just a few):
- 1 thinly sliced carrot (I usually just peel layers, then roughly chop them)
- Thinly sliced green bell pepper
- Mushrooms, thinly sliced
- 3-4 baby boo choy
- Handful of kale, shredded
For Garnishes (Choose all or just a few):
- 1/2 cup scallion, chopped
- 2-3 chilli pepper, finely chopped
- 1 lemon, cut in wedges
- 1/2 cup mung bean sprouts (or any sprouts)
- Handfull cilantro
- Handfull basil
- 1 tsp dried red chilli flakes
- Hot sauce
- Fried Egg

Process:

To make the Broth:
1. In a large pot heat oil, add the spices (cinnamon, anise, clove, fennel, coriander, black pepper) and dry roast in low heat
2. When you smell the aroma of the spices, add the ginger, shallots and sherry (if using) sauté for 4-5 mins or till onions loose their raw smell
3. Add the vegetable broth, soy sauce, honey and cayene
4. Bring to a boil, cover and simmer for 30 mins
5. Strain and keep hot till ready to serve
To prepare the toppings:
1. Slightly steam or blanch the vegetables chosen
To prepare the Noodles (While the broth is simmering):
1. Bring 6 cups of water to a rolling boil, add salt and oil
2. Turn of the heat and add the noodles
3. Cover and let stand for 20 – 30 mins or till the noodles are tender
To serve:
1. Divide the noodles in two bowls
2. Arrange the toppings over the noodles
3. Ladle in the broth
4. Top with garnishes and serve warm.

Notes:

For Non-Vegetarian version:
- Use chicken stock for the broth
- Chicken topping: use shredded rotisserie chicken or stir fry chicken breast pieces with some soy sauce, ginger, garlic, salt and pepper
- Sauteed shrimp topping: Stir-fry peeled deveined shrimp in hot oil with minced ginger, minced garlic, ground pepper and salt.
For Vegan Version:
- Use stir fry tofu for the topping
For a pure vegetarian version:
- Don’t use the fried egg as a garnish
The rice noodles can be replaced with Ramen noodles or Maggi that is popular in India, ditch the seasoning that comes with the package and just use the noodles
Instead of just soy sauce I like using a soy sauce reduction because the flavor is more intense
Use a tea steeper to add spices to the broth, to skip the straining step

Bengali Deemer Chop (Egg and Potato Cutlet)

October 6, 2015 ~ 1CupOfJoy ~ Leave a comment

Durga Puja is round the corner and this time of the year always makes me nostalgic about good ole days. Growing up in a Bengali family, this was by far the most important event of the year. I have been often asked by my non-Indian friends what is Durga Puja and why its so important to me. Here’s why – memories of good food and good times shared with friends!

I am hazy about the details around the religious aspect of things. To me its always been the entire community coming together for a 5 day cultural celebration of the victory of good over evil. A celebration filled with food, color, music and festivities. People gathered in large festive tents called ‘Pandal’, laughing together, sharing the delicious spread of Bhog (food offering to goddess), the smell of Kichudi, flowers and incense, the sound of Dhak (Drum), the Adda (chit chat), song, dance and theatre…. the layers and layers of festivities.

Some of my favorite memories growing up are of the days leading up to it, the shopping of new clothes, planning what I would wear on each day and the rehearsals at Hyderabad Bengali Samity of plays and dances to be performed. Kids rehearsals followed by parents, the fights over badminton rackets or a game of carroms, Patiently waiting for the resident director Goshwami Kaku (Who ran an IT company for his day job) to say ‘Cut’ so that the egg roll and egg chop from Utpal Kaku’s canteen would appear along with some ‘Cha’ (Tea). Its been years since my last visit to Bengali Samity, but every time I bite into an egg roll or an egg chop, I am transported right back.

Time for Prep: 45 mins Time to Cook: 10 mins Yield: 4 Servings Level: Medium

Ingredients:

2 eggs, hard boiled and cut in half
4-5 small potatoes, boiled and skin removed
Salt to taste (I prefer Rock Salt)
1/2 tsp red chilli powder
1/2 tsp black pepper, ground
1/2 tsp chaat masala (optional)
1 tbsp cilantro, chopped
2-3 green chili pepper, chopped
2 tbsp onion, chopped
2 tbsp corn flour
2-3 tbsp water
1/2 cup bread crumbs, on a plate.
Oil for frying

Process:

Making Potato Mixture:
1. Mash the potatoes, be careful not to overdo it, or they will get starchy.
2. Add the spices, chopped onions, cilantro and green chili pepper. Mix well
3. Divide into 4 portions.
Assembly:
1. Take a portion of the potato mixture, flatten it and place one of the half egg in the center.
2. Cover the entire egg with the potato mixture, make sure there are no gaps.
3. Repeat with other 3 halves.
4. Refrigerate for 20 mins
Mix the corn flour with a pinch of salt, pinch of ground pepper and water. Blend into a smooth paste.
Dip the chilled cutlets in the cornflour paste, then roll it the bread crumbs.
Place on a plate and chill for another 10 mins.
Heat oil in a wok or deep fryer and fry in medium heat till golden brown.
Remove and place on paper towel to soak out excess oil.
Serve warm.

Notes:

Instead of corn flour paste, the cutlet can also be dipped in beaten egg before rolling in bread crumbs.
If you want to avoid frying, Spray with cooking oil and bake at 400F/200C for 30 mins. Make sure to flip once in between.
For a vegetarian/Vegan version, replace the egg with piece of tofu or paneer.

Fried Quinoa

October 4, 2015October 4, 2015 ~ 1CupOfJoy ~ 3 Comments

Nasi Goreng, Chaufa, Khao Pad, Sinangag, Buteko bhaath, Htamin Gyaw, Arroz Fritto… all different names and variations of the most cooked dish in the world, Fried Rice. While the dish originates from China, it has become popular across the world for its versatility and ease of cooking. A classic way of whipping something delicious from left over rice and in my case all those half used vegetables sitting in the fridge.

Like every household in the world, fried rice is a favorite in our household too and is a regular on our dinner table. But every now and then I feel it’s time for some clean eating, so I make a simple swap – high protein quinoa instead of the carb heavy rice.

I love fried rice and fried quinoa with loads and loads of vegetables cooked just enough so that it doesn’t feel raw but still remain crunchy. This does a few things – (a) adds a whole lot of color to the dish making it look so pretty when served, (b) the flavor they add to the dish, (c) the texture of crunchy vegetables with soft quinoa (or rice) and (d) then there is also the thing called nutrition.

I get my vegetables from the local farmers market and mostly cook with fresh produce but on occasions after long (12-16 hour) workdays I have reached inside my freezer and cooked this with frozen vegetables as well. It tastes just as good, just lacks crunchiness.

Time for Prep: 10 mins Time to Cook: 15 mins Yield: 4-5 Servings Level: Easy

Ingredients:

2 cups quinoa, uncooked.
2 tbsp butter
2 tsp oil
1/2 inch ginger, grated
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup orange bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup carrots, chopped
1 onion, thick slices
1/2 cup green peas
1/4 cup cauliflower, chopped
1/2 cup scallions, chopped
2 tbsp soy sauce
2 tbsp black pepper, ground
salt to taste
1 tbsp cilantro, chopped

Process:

Cooking the Quinoa:
1. Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
2. Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
3. Add salt and 1/2 tbsp ground black pepper, 4 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
4. Turn of the heat and let it sit for 5-10 mins before fluffing it with a fork.
Cooking the Vegetables:
1. Heat oil in a wok, add the vegetables (except scallions), ginger and sauté in high heat for 4-5 mins, just so that the rawness goes but they still retain the crunchiness.
Add the cooked quinoa, chopped scallions and the remaining butter, stir it in and cook for another minute or so.
Pour the soy sauce, around the edges of the wok and gently fold it in.
Remove from heat, garnish with cilantro and serve.

Notes:

Cook the Quinoa like how you would cook Risotto. Add some chopped garlic and onions to some butter along with (rinsed and drained) quinoa. Mix and coat with oil and dry roast for a few mins before adding the liquid little at a time, stirring every batch of liquid, until its cooked through.
You can also use Broth to cook quinoa for extra flavor.
Spread cooked quinoa in a baking sheet and chill it in the refrigerator for 15-20 mins. This takes care of any residual moisture and gives the dish a more fried texture. The same holds true if you are using rice as well.