Gluten Free

Noodle Soup

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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. 

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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:

  1. 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
  2. To prepare the toppings:
    1. Slightly steam or blanch the vegetables chosen
  3. 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
  4. 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.

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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

Fried Quinoa

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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.

Qabooli Biryani (Lentil Biryani)

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I grew up in Hyderabad, a city famous world over for its delectable Biryanis. In my opinion mutton (goats meat) Biryani is the best, but since I am married to a vegetarian, I have made a few vegetarian versions of it as well. This is one of them. The nutty flavor of channa dal adds a special touch to the dish. Don’t be misguided by its simplicity, it looks unassuming but, in one bite the blend of spices, ghee and caramelized onions will definately take you to the land of nawabs.

My secret to this classic recipe:

  1. I don’t deep fry the onions, instead I patiently caramelize them in low heat. The end result is both delicious (you can really taste the sweetness of the onions) and heart healthy (Which I am becoming increasingly conscious of as I get older).
  2. Since I use very little oil, I choose good old fashioned Ghee.
  3. I use fresh whole spices and make Biryani Masala as part of my preperations (Will post my recipe shortly)

This is not a dish for the weeknight when you want a quick fix, this is more for those weekend lunches when you want to indulge but not too much. I prefer this with just a side of raita.

Time for Prep: 20 mins     Time to Cook: 1 hour      Yield: 4 Servings     Level: Medium

Ingredients:

  • 1 large onion, thinly sliced
  • 1 tbsp oil
  • pinch of sugar
  • 1/2 cup cilantro, chopped
  • 1/2 cup mint leaves, chopped
  • 3-4 green chili pepper, chopped
  • 1 tsp garam masala or biryani masala
  • 2 tbsp milk, warmed
  • 1/4 tsp (a generous pinch) saffron
  • 1/2 lemon, thinly sliced
  • 2 tbsp cashew nuts
  • 2 tbsp raisins

For Rice Layer:

  • 1.5 cups basmati rice
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 4 cups water
  • 1/2 tsp ghee or oil
  • 1 tsp salt

For Channa Dal Layer:

  • 1/2 cup channa dal (split yellow peas)
  • 1.5 cups water
  • 1/2 inch ginger, grated
  • 3-4 garlic cloves, minced
  • 1 tsp garam masala or biryani masala
  • 1/4 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tbsp ghee
  • 1/2 cup yogurt
  • salt to taste

Process:

  1. Cooking the Rice:
    1. Soak rice in cold water for 30 mins, drain
    2. In a pan bring 4 cups of water to a boil, add the caraway seeds, bay leaf, rice and oil.
    3. Cook the rice till its about 1/2 way cooked (the grains become opaque but not mushy)
    4. Drain, rinse with cold water (so that they don’t continue cooking in remnant heat) and set aside.
  2. Caramelizing Onions:
    1. In a heavy bottom pan heat 1 tbsp oil, add the sliced onions and caramelize till they are brown. Add a pinch of sugar to get a rich brown color.
    2. Remove from heat, add a pinch of salt and set aside.
  3. In the same pan add the cashew nuts and raisins and sauté for 1-2 mins, remove from heat and set aside.
  4. Cooking the Channa Dal:
    1. Soak the dal in water for 1 hour, drain
    2. In a pan (you can use the same pan that was used to caramelize the onions) heat 1 tbsp of ghee, add the channa dal and sauté for 1-2 mins.
    3. Add the ginger and garlic, sauté for 2 mins, mix in the turmeric, chill powder and garam masala.
    4. Add in the water and salt.
    5. Cover and cook till the dal is cooked but not soft or mushy.
    6. Remove half of it out and set aside.
    7. To the other half add some of the caramelized onions, yogurt and mix well.
  5. Assembly/Layering:
    1. First layer is the channa dal with the yogurt.
    2. Sprinkle 1/3 of the chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala.
    3. Put a couple slices of lemon
    4. Add a layer of 1/2 the rice
    5. Add a layer of the second half of the channa dal (without the yogurt)
    6. Sprinkle 1/3 of the chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala
    7. Put a couple slices of lemon
    8. Add a layer of the rest of the rice
    9. Top this layer with remaining chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala
    10. Add the saffron in warmed milk and pour it over the top most layer.
    11. Close the lid and cool in low heat for 25-30 mins.

Notes:

  • For best results for the Dum style cooking, if cooking in a pan seal the lid so that the steam doesn’t escape. This can be done with a basic flour dough.
  • You can bake it in the oven as well. Assemble in a oven proof casserole, cover with foil and cook for 20-25 mins at 350F/180C.
  • If cooking in a pressure cooker, layer and cook for 20 mins without the weight.
  • If cooking in rice cooker, layer and follow manufacture instruction for cooking white rice.

Hyderabadi Khatti (Sour) Dal

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A couple centuries ago Garam Masala and the famous Dum Pukht (slow cooking) style of the Persians met the sourness of tamarind and the sweetness of coconut of the local Telugus and the delectable Hyderabadi cuisine was born. While Hyderabad is most famous for its Biryani and Haleem, which is a staple for any kind of celebration, everyday Hyderabadi food is just as delicious.

Khatti dal is one of my favorites, add some steamed basmati rice, talahuva bhindi (fried okra) and we are gold!

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

Ingredients:
For the Dal:

  • 1 cup toor dal (pigeon pea)/masoor dal (red lentils)
  • 3-4 Green Chilli Peppers, finely chopped
  • 1 inch Ginger Root, grated
  • 4-5 garlic clove, minced
  • 2 plum tomatoes, finely chopped.
  • 6-7 Shallots, Cut
  • 1/2 tsp Salt (or more depending on your personal taste)
  • 1/2 tsp Turmeric powder
  • 1 tsp chilli powder/cayenne
  • 1/2 tsp tamarind paste (or soak 1 inch chunk of Tamarind in water)

For Tempering:

  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 4-5 curry leaves
  • 2-3 dried red chillies
  • 2-3 garlic cloves
  • 1 tbsp ghee (clarified butter)

For Garnish:

  • 2 tbsp fresh Cilantro, chopped

Process:

Cooking the Dal:

  1. Rinse and soak the lentils for 30-40 mins.
    1. Drain the water, transfer it to the cooking pot. To this add the half of  chopped onions and tomatoes, all of the green chillies, ginger, garlic, salt and turmeric. Add 3 cups of water.
    2. Cook on high heat till you get a boil, then reduce heat to medium and let cook till the lentils are soft. If the dal is too thick, you can add more water to get desirable consistency. Check salt and add more if needed based on taste. (or) use a pressure cooker and cook for 10-12 mins.
  2. Heat 1 tsp oil in a heavy bottom pan, add the other half of tomatoes and sauté for 7-8 mins.
  3. Add the tomatoes and chill powder, cook for another 2-3 mins, or till the tomatoes get soft.
  4. Add the cooked dal and tamarind paste/water and let it boil for 2-3 mins. You can add more water if needed to get desired consistency.

Tempering:

  1. Heat Ghee in a small pan. Add the curry leaves, cumin, mustard seeds and dried red chillies. Let it crackle.
  2. Add the Garlic and cook till you smell the aroma.
  3. Pour this entire tempering, along with the ghee in to the cooked dal and mix it in. You can also serve with the tempering on top of it.

Garnish with chopped cilantro leaves.

Notes:

  • I prefer plum Tomatoes for this recipe because of their meatiness.
  • I use Shallots because they integrate better and have a milder flavor, you can use 1 regular onion if thats what you have in your pantry.
  • Oil can be used instead of Ghee for the tempering.