Easy

Fried Quinoa

~ 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.

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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.

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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: 

  1. 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.
  2. 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.
  3. Add the cooked quinoa, chopped scallions and the remaining butter, stir it in and cook for another minute or so.
  4. Pour the soy sauce, around the edges of the wok and gently fold it in.
  5. 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.

Jhaal Aloo Dum (Spicy Potato)

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I like to call it ‘Baba’r Jhaal Jhaal Aloo’ (Dad’s spicy potato) since this was my dad’s speciality. The Mukherjee family, like most Bengali families, loved potatoes (still do) and had it for pretty much every meal. So to break monotony, we had multiple recipes and variations to cook this drool worthy vegetable. This one is by far one of my favorite recipes. It goes best with fresh, straight off the griddle, fulka/chapati,  vegetable pulao or peas pulao.

Family dinners was a big part of growing up, sitting together sharing a meal and talking about our day over delicious food and on Wednesdays watching Chitrahaar (when I was really young, and cable tv was still not popular). My mom was the main chef of our household, but every now and then my dad would whip up something delish. Dad with his favorite drink ‘Old Monk Rum’, mom, my sister and me with our glasses of lime juice cordial, working together to get dinner served. Being the youngest, I always got stuck with setting the table and my sister with cleaning after because I was too young to do it right (even when I was 15). I really liked being the youngest!

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It calls for the most basic ingredients, but here’s my preference:

  1. I like to use Kashmiri Red Chilli Powder (Everest brand) because of the rich red color it adds
  2. I use plum tomatoes because they have less seed, more meat and disintegrate really quick creating a rich creamy base.

Time for Prep: 10 mins     Time to Cook: 20 mins     Yield: 4-5 Servings     Level: Easy

Ingredients:

  • 8-10 baby potatoes, boiled
  • 2 plum tomatoes, chopped
  • 4-5 green chili pepper, slit
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • salt to taste
  • 2 tbsp cilantro chopped
  • a genrous pinch of asefoetida (optional)

Process:

  1. Heat a the oil in a pan/wok in low-medium heat setting, add cumin and let it roast till you smell the aroma.
  2. Add chopped tomatoes, slit green chill pepper and salt, cover with lid and let cook for 4-5 mins.
  3. Add chill, coriander and turmeric powder. Stir them in and let cook for another 5 mins. Add a little water at this stage if needed.
  4. Cut the boiled potatoes into half (This is optional you can leave them whole too. I like cutting them because I like smaller pieces) and add them to the tomato gravy.
  5. Cook for 3-4 mins (without cover) or till the gravy thickens and there is just enough to coat the potatoes.
  6. Add asafoetida and cook for 30 seconds more.
  7. Remove from heat and garnish with the chopped cilantro.

Sondesh (milk confectionary)

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Bengali’s are known for their sweet tooth and the vast variety of ethnic sweets. I am part of the exception, I do not like sweets! When I was younger, my sister had me convinced that I was adopted because I did not share the sweet tooth of my family.

“See mom likes sweets, dad like sweets, I like sweets all our uncles and aunts and cousins love sweets. But you don’t .” she said.

“But I look exactly like dad!” I argued.

“Plastic surgery” Was her quick reasoning.

Older siblings, and their pranks! However, there are a couple exceptions to my taste preference. There are three desserts that I absolutely love (and can eat endlessly!): Tiramisu, Rasogolla and Sondesh. Especially the one made by one of my favorite person in the entire world, monju kakima, who I fondly call ‘Best Friend’. Luckily she is also a good teacher.

Sondesh is probably one of the most popular Bengali sweets, even outside of the Bangali crowd. And all you need for it is some milk and sugar. Now if you can get your hands on some ‘Patali gur’ (a special type of jaggery made from Date Palm Syrup) the this dessert just becomes extraordinary.

Time for Prep: 5 mins    Time to Cook: 20-30 mins    Yield: 8-10 servings    Level: Easy

Ingredients: 

  • Half gallon – Whole Milk
  • Juice of 1 lime (around 1.5 tbsp)
  • 6 tbsp sugar

Process:

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  1. Curdle milk to make ‘Channa’:
    1. Bring milk to a boil, add the lemon juice and lower heat. In a few seconds you will notice the milk solids forming. When the water is completely separated (turns a greenish shade) remove from heat and drain into a colander lined with cheese cloth.
    2. Run a little bit of water on it to get rid of the lemony taste, drain.
    3. Gather the ends of the cheese cloth and bring them together, like a purse, slowly squeeze out the water. Be careful not to burn your hands as it is really hot.
    4. This is now my mom does it: Hold the ends with your left hand and using a pair of tongs hold the purse just on top of the solids with your right. Then slowly twist the cloth with your left hand. The water squeezes out without resulting in burning fingers.
    5. Place it on a flat plate and weigh it with something heavy, I use my motar or a container filled with water. Let this sit for around an hour. IMG_2126 IMG_2127
  2. Knead the Channa: 
    1. Knead channa with the heel of your palm or the back of a bowl for 7-8 mins.
    2. Add sugar and knead for additional 4-5 mins. Till the sugar is completely blended in.
    3. When it all comes together and you have something that looks like a soft ball of dough, stop knead.
  3. Shape to make Sondesh:
    1. If you have molds, this is when you use it. or
    2. Shape them into balls.
    3. What I do: Shape them into balls, then flatten them a little. At this point the artist in me takes over and I use things around me to make a mark. For the Sondesh in this picture, I used a frother.
    4. You can further decorate by staining them with Saffron, adding raisins, pista etc..,.

Deem er Dalna (Egg curry)

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This dish made regular appearance in our lunch/dinner table growing up. My sister and I would save the egg yolk for the end, then moosh it with an extra serving of just gravy and relish it. And as far I remember, we never had any left overs of this dish, ever! All of us loved it, which meant second and third helpings and a wager over the last bite.  My husband loves it too, so the tradition continues.

This is my go-to recipe when I am craving for something quick, easy and spicy.

Time for Prep: 10 mins     Time to Cook: 25 mins    Yield: 6 servings  Level: Easy

Ingredients:

  • 6 hard boiled eggs
  • 1 medium sized onion, chopped
  • 1 medium sized plum tomato, chopped
  • 2 tbsp tomato puree
  • 1 cup frozen of fresh green peas
  • 2 tbsp cilantro, chopped
  • 3-4 green chili pepper, chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cayenne or chilli powder
  • Salt to taste
  • 1.5 cups water

Process:

  1. Slit the hard boiled eggs and rub salt and turmeric on them.
  2. Heat oil in a heavy bottom pan, add the eggs and sauté for 2-3 mins. Remove from oil and set aside.
  3. To the same oil add the cumin and bay leaves, sauté till cumin start gets browned and gives out fragrance.
  4. Add onions and salt, stir it a little, reduce heat and let the onions caramelize. Usually takes around 7-8 mins. Add the chopped tomatoes and green chili pepper and cook for another 5 mins. Then add the tomato paste, stir it in, increase the heat let cook for a min.
  5. Add turmeric, coriander and chilli powder, stir close the lid and let cook for 1-2 mins.
  6. Add the green peas and water, bring to a boil.
  7. Add the eggs, cover and simmer for 5-6 mins, until the green peas are cooked.
  8. Garnish with chopped cilantro.

Serve with Rice, Jeera rice, Pulao or Roti.

Notes:

  • Sometimes I use Panch Phoron instead of the cumin seeds.
  • I prefer using mustard oil, but if your not used to the flavor or the smell, then use whichever oil your prefer.
  • My mom also added ginger and garlic (both minced), before adding the tomatoes. I prefer the taste without them.
  • You can also puree the onion-tomato-spices gravy base in a blender, after sautéing, before adding water if you prefer a smooth gravy.

Baked Pasta (Grown-up Mac and Cheese)

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Back in 2005 I baby sat my friend April’s kids often. While the 6 month old toddler, Sophie, absolutely loved eating Kichadi, the older one, Maddie often demanded Mac and Cheese. This was my introduction to this classic American comfort food. I am not a fan of packaged food, so I asked around for a recipe to get started. Traditionally this American dish is made using 3 simple ingredients: Macaroni, cheese (preferably sharp Cheddar) and butter. These are layered and then baked in a hot oven. However, I always sneaked in a serving of vegetables along with it.

Over the years I kept experimenting with various combinations of cheese, type of pasta and vegetables.

Pasta and cheese casseroles, Pasta al forno (pasta baked in an oven) have been an integral part of Italian cuisine for centuries. In addition there is an English version by Elizabeth Raffald which uses Béchamel sauce along with Cheddar cheese, mixed with cooked Macaroni, topped with grated parmesan then baked into gooey goodness. So there was plenty of inspiration out there to help me find the perfect balance of gooeyness, goodness and a little bit of nutrition (in that order!).

My cheese preference:

  • Smoked Gouda for the smokiness and the earthy flavor.
  • Swiss for its nutty sweet flavor.
  • Gruyere for the grainy texture and saltiness.
  • Cheddar for its sharpness.

For moisture I like using Alfredo sauce, because it just brings together the flavors of the cheeses. For a recipe click here.

Time for Prep: 20 mins     Time to Cook: 20-30 mins    Yield: 6 servings    Level: Easy

Ingredients:

  • 8oz of uncooked Penne
  • 1 cup of frozen or fresh green peas, Cooked
  • 1/2 cup baby kale, chopped
  • 1/2 cup baby spinach, chopped
  • 1/2 cup red bell peppers, chopped
  • 1/2 Alfredo sauce
  • 1/4 cup grated gruyere cheese
  • 1/4 cup grated cheddar cheese
  • 1/4 cup grated swiss cheese
  • 1/4 cup grated smoked gouda
  • 2 tbsp grated parmesan
  • 2 tbsp bread crumbs

Process:

  1. Pre-heat oven to 400°F.
  2. Cook the pasta in well salted water as you normally would, but drain the pasta while it is still slightly underdone.
  3. Pour drained pasta in a large bowl.
  4. Add the Alfredo Sauce and mix well.
  5. Add the green peas, spinach, kale and red bell peppers, fold in.
  6. Now add gruyere, cheddar, swiss and smoked gouda cheese, gently fold them in.
  7. In a separate bowl mix in the grated parmesan and bread crumbs.
  8. Transfer to a greased baking dish or smaller baking dishes for individual servings.
  9. Top it with the parmesan and bread crumb mixture and bake for 20-30 mins (Reduce time if doing individual servings) or until the top is nice and brown and the pasta is hot and bubbly.

Serve Hot!

Notes:

  • Any type of pasta can be used, however I had more success using shorter, tabular pastas like Penne, Rigatoni, Ziti or Macaroni.
  • The proportions here are just indicative you can always add more Alfredo sauce or milk or water if you want it to be more moist, more cheese for creamier texture and cooked meat for some protein.