Aval Payasam (Rice Flakes Kheer)

Aval Payasam is another simple,easy to make recipe. This is made with Milk and Aval (Poha) and flavoured with cardamom.This payasam can be made as an instant recipe or on any occasion.This can be served either hot or cold :)

Time:Making Time (20 mins)

Difficulty level: Easy

Ingredients:

• Aval (Poha) - 1/4 cup
• Milk - 4 cups 
• Sugar - 4-5 tbsp
• Condensed Milk - 2 tbsp (Optional)
• Cardamom Powder - 1 tsp
• Cashews,Raisins - slightly roasted in 1 tsp of Ghee for garnish
• Ghee - 1/2 tbsp

Preparation:

1. Add ghee in a heavy bottomed pan and slightly fry the cashews and raisins till golden brown.Keep aside.
2. Now sauté the Aval in the remaining ghee for a few mins till it turns slightly brown.Switch off the flame. Pulse it once in a mixer. (This is optional.You can use directly as well)
3. Add it to the milk and allow it to boil for 10-15 mins in medium heat for a while and keep stirring in between so that the Aval doesn't stick to the bottom of the vessel.
4. Add condensed milk at this stage if you are using it.
5. Once the milk starts to boil,add sugar as per taste and boil it the milk reduces to 3 cups or so.Now add the cardamom powder and stir well.
6. Garnish with cashews and raisins before serving.
7. Served either hot or cold :) 
   
   Chef's Tip:
   - Adding Condensed milk can help thicken and add richness to the Payasam.
   

   - Adjust sugar accordingly if you are using condensed milk

   
   

   
   

   
   

   

   Aval Payasam

   
   
   
   
   

   
   

Tofu Bell Pepper Bhurji (scramble)

Tofu is a versatile ingredient with many health benefits and is an excellent

source of amino acids,iron,calcium and other micro-nutrients.Tofu can easily

absorb the flavors of the ingredients it's paired with and works well in a variety of cooking methods...either as a simple stir fry,rice,curry or just in a soup. Being vegetarians, I always find ways to make my family get enough proteins. Tofu being a great alternative to the usual paneer. Its much lighter and available in different types. I always prefer the Extra firm Organic Tofu.

This is a very quick recipe that can served as a full meal by itself.

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Extra-Firm Tofu - 1 cup crumbled
• Bell Peppers (Red,Green,Yellow,Orange) - 1 cup cut into bite-sized strips
• Spring Onions - 2 tbsp finely chopped
• Garlic - 1 tsp finely chopped
• Ginger Garlic paste - 1/2 tsp
• Olive Oil - 1 tbsp 
• Red Chili powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Black Pepper - a pinch
• Salt to taste
• Coriander - to garnish

Preparation:

1. Crumble the tofu after removing the excess water completely and sauté it in a little oil till its little crisp.
2. Meanwhile in a wok, add 1 tbsp oil,chopped garlic,ginger garlic paste and sauté for 2-3 mins.Add the chopped spring onions and saute for few mins.
3. Now add the cubed bell peppers along with pepper powder, red chili powder, garam masala and salt to taste and sauté them well till the raw smell goes away.
4. Add the tofu and toss it well. Cook everything together for 2-3 mins.
5. Switch off the flame and serve it topped with some lemon juice and chopped coriander leaves for garnish.
6. Serve it as a meal by itself. Can also be used as a filling for Sandwich,wraps etc.

Chef's Tip:

- Make sure to drain out the water from the Tofu completely and then crumble it.
- Paneer can also be used instead of Tofu in this recipe.

Tofu Bell Pepper Bhurji

Romaine Lettuce Salad

Salads are a favorite amongst many and it can be served either as an appetizer,side,main course or even as a dessert.As a child,salads were a definite part of our weekend lunch menu...usually cut veggies tossed with salt and pepper. Traveling across a bit,exposed me to the various kinds of salads available. I must admit, even now I can't have salad for a meal :)

My husband is a salad freak and i try to make some fresh salads for him at home whenever i can. That said,there is no big list of must have to make a salad. Feel free to toss the veggies,lettuce,spinach,nuts,fruits,raisins etc with a simple dressing of lemon juice,salt and pepper.

Here is my version of salad.

Time:Making Time (10 mins)

Difficulty level:Very easy

Ingredients:

• Romain lettuce - 1 chopped 
• Craisins - 1 tsp (dried cranberries)
• Walnuts,almonds  - 3-4 finely chopped
• Croutons - 1 tbsp ( * I used Garlic flavoured)
• Raspberry Vinaigrette Salad Dressing - 1 tbsp 
• Black Pepper Powder - 1/2 tsp
• Feta or Goat cheese - 1/2 tsp for garnish (optional)
• Salt to taste

Preparation:

1. In a large bowl, mix the lettuce,craisins,chopped nuts,croutons and toss them well.
2. Now add the salad dressing, salt,pepper to this and mix well. Toss the salad to make sure the ingredients and the dressing is mixed well.
3. Garnish it with some Feta or Goat cheese, if you like. Salad is ready.

Chef's Tip :

- Serve the salad immediately else the croutons won't be crunchy for long.
- I used Raspberry vinaigrette dressing from Trader's joe. A simple alternative is to use olive oil,lemon juice,salt and pepper.Tastes equally great.
- You can even add fruits like Apples,oranges etc to this

Romaine lettuce Salad served with Raspberry Vinaigrette 

Basil Pesto Pasta

Pasta recipes are my best go to options when i don't want to eat rice or roti and at the same time want to make a quick meal.Pasta is generally a simple dish,but comes in large varieties because it is a versatile food item.Pasta sauces also vary in taste,color and texture. I haven't had a chance to experiment with making pasta sauces at home,except for the Alfredo sauce. But my personal favorite is the Basil Pesto sauce.The flavors of fresh basil, crunchiness of the nuts and parmesan cheese makes an excellent combination.Here is another quick recipe with store bought Basil Pesto sauce.

Time:Making Time (20 mins)

Difficulty level:Medium

Ingredients:

• Penne Pasta - 1 cup (i used Whole wheat)
• Vegetables (Broccoli,Sun dried Tomatoes,Bell peppers) - 1 cup finely chopped
• Garlic - 3-4 finely chopped
• Basil Pesto sauce - 3 tbsp ( From Trader's Joe)
• Olive Oil - 1 tbsp
• Oregano Seasoning - 1 tsp
• Black Pepper Powder - 1 tsp
• Grated Parmesan cheese - 1/2 tsp for garnish (optional)
• Salt to taste

Preparation:

1. Cook the Penne pasta in water with a drop of oil for 10-15 mins . Drain the water and keep aside.(Take care not to overcook the pasta.Run the pasta through cold water to avoid it being sticky.)
2. In a pan, add 1 tbsp olive oil,chopped garlic and sauté for 2-3 mins
3. To this,add the vegetables along with a little salt and simmer until the vegetables are half-cooked. I used just broccoli and sun dried tomatoes in this recipe.
4. Now add 2 tbsp of Basil Pesto sauce sauce and stir well so that the veggies and sauce mixes well.
5. Add the cooked Pasta and mix well. Then add Black Pepper Powder,Oregano and salt to taste and sauté for few mins
6. Garnish it with some grated parmesan cheese. Yummy,hot pasta ready :)

Variations :

- Feel free to add on more veggies like Bell peppers,Mushrooms etc.
- I prefer to use Sun Dried Tomatoes when making pasta as it has a unique flavor to it. 
- You can add grated cheese for an extra flavor and extra calorie ;)
- Safeway or Trader's Joe has a variety of good Pasta sauces. You can alter the same recipe by using other sauces like Garlic Alfredo or Arabiata or Basil Pesto.
- You can also use other types of Pasta like Fettuccine,Linguine,spaghetti,macaroni,farfelle etc

Basil Pesto Penne

Baked Kale chips

Are you looking for an alternative to Potato chips? Wanna make your family eat more of the healthy greens? This baked Kale Chips recipe is a healthy,crispy and fun way to eat your greens. My family loves this and every time i make it, the contents vanish away in a jiffy.Its super quick and easy to make. Thanks to a dear friend at work for sharing this recipe with me :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Kale - 1 bunch
• Olive Oil - 1/2 tbsp 
• Black Pepper - 1 tsp
• Salt to taste

Preparation:

1. Preheat the oven to 300F. Line a large cookie tray with a layer of parchment paper.
2. Remove the leaves from the stems of the Kale.Wash the Kale leaves,drain all the water completely and pat dry. 
3. Transfer to a large bowl and add 1/2 tbsp olive oil,pepper powder and salt. Mix and toss them well so that the Kale leaves get coated well.
4. Now layer the kale leaves on the baking sheet.Make sure to spread them out.
5. Bake it in the oven for 15 mins or so. Rotate the cookie sheet so that the leaves are baked evenly. Bake for another 10 mins or until crisp.
6. Take it off the oven and let it cool for 2-3 mins. Fresh homemade,baked healthy kale chips snack is ready to be eaten :)

Chef's Tip:

- The kale leaves need to be totally dry before putting it in the oven. Else the moisture won't let it become crispy.
- I used just salt and pepper to season. Feel free to vary the seasoning with Kosher salt,Cajun Pepper,Garlic Powder or even Red Chili Powder.

Freshly Baked Kale Chips

Quinoa with Stir Fried Veggies

A good gluten-free source of protein, iron, and fiber, Quinoa is a quick and flavorful way to get in a serving of whole grains.It's light and fluffy in texture but has that whole grain ability to fill people up. Its only a great alternative to traditional rice but its much more healthier too.
After learning about the great nutritional value of this magical grain,I decided to bought a packet of Quinoa and was looking for recipes to cook with it. I ended up making the same old tired quinoa recipes like Quinoa upma,quinoa salad over and over again, getting bored with this magical grain.I do make Veggie Stir Fry occasionally and one day,ended up adding cooked Quinoa to it as well. The experiment was a success and my husband loved this version of the Quinoa. Here is the recipe...

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Quinoa - 1 cup rinsed or pre-washed
• Extra-Firm Tofu - 1 cup cubed
• Bell Peppers (Red,Green,Yellow,Orange) - 1 cup cut into bite-sized strips
• Spring Onions - 1 tbsp finely chopped
• Garlic - 2 tsp finely chopped
• Olive Oil - 2 tbsp 
• Green Chili sauce - 1/2 tsp
• Soy Sauce - 1/2 tsp
• Siricha Sauce - 1/2 tsp
• Black Pepper - a pinch
• Salt to taste

Preparation:

1. Bring water and ½ teaspoon of salt to a boil in a medium saucepan. Rinse the quinoa well and stir into boiling water. Return to a boil and simmer until water is totally absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally. 
2. Meanwhile in a wok, add 2 tbsp olive oil,chopped garlic and sauté for 2-3 mins.Add the chopped spring onions and saute for few mins.
3. Now add the cubed tofu, strips of Bell peppers and saute for 2-3 mins on medium flame.
4. Mix all the 3 sauces along with black pepper powder and salt. Add this to the veggies in the wok and saute them well till the raw smell goes away.
5. Add the cooked quinoa to the stir fried veggies and tofu and toss it well. Cook for 2-3 mins.
6. Switch off the flame and serve it topped with some lemon juice.

Chef's Tip:

- The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.
- I used multi colored Bell peppers for this recipe. You can use Brocoli,Zucchini or Squash etc as well
- Paneer can also be used instead of Tofu in this recipe.

Quinoa with Stir Fried veggies

Fettuccine Alfredo Pasta with homemade sauce

Pasta is generally a simple dish,but can be customized to a large extent as well.To be honest,I never liked eating pasta the first few times i tried it.But I developed a great liking for it eventually.Most Pasta sauces are rich and very creamy with lots of cheese in them. I always use the store bought Pasta sauce as i dreaded making the sauce at home.
I bumped into this healthy recipe from the Betty Crocker website and customized it a little according to my tastes.Believe me, this recipe tastes great!

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• Fettuccine - 1 lb
• Whole Milk - 2 cups
• All-purpose flour - 1 tbsp
• Garlic - 2 tsp finely chopped
• Olive Oil - 2 tbsp 
• Cayenne (Red) pepper - 1/2 tsp
• Black Pepper Powder - 1/2 tsp
• Grated Parmesan or Romano cheese - 2/3 cup
• Fresh Parsley - 1 tbsp chopped (optional)
• Salt to taste

Preparation:

1. Cook the Fettuccine pasta as directed on the package with a drop of olive oil. Drain the water and keep aside.(Take care not to overcook the pasta.Run the pasta through cold water to avoid it being sticky.)
2. Meanwhile, in a bowl stir milk,flour,salt,black pepper and red pepper with a whisk until the ingredients are mixed well and there are no lumps.
3. In a sauce pan, add 2 tbsp olive oil,chopped garlic and sauté for 2-3 mins
4. To this,stir in the milk mixture and cook over medium heat for 8-10 mins or until the mixture starts to thicken and boil.
5. Now add the parmesan cheese to this and cook until the cheese melts.
6. Add the cooked Pasta and mix well till the pasta gets coated well in the sauce.
7. Garnish it with fresh parsley,if available. . Yummy,hot pasta ready :)

Variations :

- I like to keep my Pasta simple and not very cheesy.
- I used Parmesan Cheese,you can use Romano cheese as an alternative or both,if you need extra calories ;)
- I prefer to use Olive Oil for my pasta. You can use butter,if you prefer
- I didnt have fresh parsley,hence i used the dried one.

Fettucicne Alfredo Pasta

Paneer Fried Rice

Back to blogging after a long hiatus! Spending time with my Toddler after work seems to have taken precedence over my cooking interests these days :)
Hence I tend to look for simple recipes that does not take too much effort and cooking time. Paneer is one of our favorite and I always look forward to trying exciting recipes with it.This recipe is very close to the restaurant style Fried rice.If you have the veggies cut and the rice pre-cooked, this can be made in less than 15 mins.

Time:Making Time (15 mins)

Difficulty level:Very Easy

Ingredients:

• Basmati Rice - 1 cup
• Mixed Vegetables (Carrots,Grean Peas,Cabbage,Beans,Capsicum) - 1 cup finely chopped
• Spring Onions - 1/2 cup finely chopped 
• Ginger,Garlic paste - 1 tsp
• Garlic Cloves - 3-4 finely chopped
• White Pepper Powder - 1 tsp
• Black Pepper Powder - 1 tsp
• Coriander - Chopped
• Oil/Butter - 3 tbsp
• Salt to taste

Preparation:

1. Soak the basmati rice in water for 10-15 mins,drain the water and keep aside.
2. Cook the rice separately in a pressure cooker in the ratio of 1(rice):1.5(water) cups and keep aside.Once cooked, spread the rice in a plate and let it cool down.
3. Cut the paneer into small cubes and fry it in a tsp of oil till it starts turning brown.Drain it in a paper towel and keep aside.
4. In a pan, add 3 tbsp butter/oil,ginger-garlic paste,spring onions along with garlic and saute for 2-3 mins
5. Add the mixed vegetables and fry until the vegetables are half-cooked, and the raw smell disappears.
6. Then add white pepper powder,black pepper powder and salt to taste and stir well.
7. Add the fried paneer cubes along with the cooked rice and stir well.
8. Cook for 2-3 mins and switch off the flame.
9. Garnish it with Chopped Coriander leaves.(optional)
10. Serve with Raita or Side Dish like Manchurian.

Paneer Fried Rice