Wednesday, April 27, 2016

Whole Wheat Couscous Pilaf with Fruits and Nuts ~ Day 104


A refreshing and flavorful couscous pilaf tossed with fruits and nuts.  This quick, healthy, and delicious recipe takes only 15 minutes to put together and is a perfect option for a busy weekday dinner.  

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Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
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Ingredients: 
  • Couscous - 1 cup ( I used whole wheat Couscous)
  • Water - 1 cup
  • Butter - 2 tbsp
  • Saffron - few strands, soaked in 2 tbsp warm milk
  • Ghee - 2 tbsp
  • Raisins - 1/4 cup
  • Mixed nuts - 1/2 cup, roughly chopped (Almonds, walnuts, and pistachios)
  • Fennel seeds - 2 tsp
  • Cinnamon stick - 1
  • Cloves - 5
  • Cardamom - 2
  • Bay leaf - 1
  • Onion - 1, thinly sliced
  • Green chilies - 2, slit
  • Ginger - 1 tbsp, grated
  • Mixed fruit - 1 cup, diced (apple, pineapple, grapes and, or pomegranates)
  • Salt and pepper - to taste

Method:
  1. In a large saucepan, combine 1 cup water, 2 tbsp butter, and 1/2 tsp salt.  Bring it to a boil.  Remove from the heat and pour 1 cup dry couscous into the water.  Stir well, cover and let stand for 5 minutes. Fluff with a fork.
  2. Heat 1 tbsp ghee in a deep skillet.  Add the raisins and fry until puffy.  Add the nuts and fry for 30 seconds.  Transfer it to a bowl and set aside.
  3. In the same skillet, heat 1 tbsp ghee.  Add the fennel seeds,cinnamon. cloves, cardamom, and bay leaf. Fry for 15 seconds.  Add the onion, green chiles, and ginger.  Saute until soft.
  4. Add the fruits and saute for a minute.  Add the couscous along with soaked saffron, fried raisins and nuts.  Season with salt and pepper.  Stir well to combine.
  5. Serve warm with your choice of raita.

Tuesday, April 26, 2016

Ragi Malt (Sweetened Finger Millet Porridge) ~ Day 103



Ragi or finger millet is one of the most healthy and nutritious cereals.  Finger millet is rich in calcium, iron, protein, fiber, and other minerals and also gluten-free.  Start your day with this simple, healthy, and easy to make delicious porridge.  
  
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Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2
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Ingredients:
  • Ragi / Finger millet Flour - 1/4 cup
  • Jaggery, Palm sugar (Panam Kalkandu) or Regular sugar - 2 to 4 tbsp
  • Milk - 3/4 cup
  • Water - 1 cup
  • Cardamom powder - a pinch
  • Dry ginger powder - 1/4 tsp (optional)
  • Chopped nuts - for garnishing

Method:
  1. If using jaggery or palm sugar, melt in 1/4 cup of hot water and strain.  Keep it aside.
  2. Bring 1 cup of water to a boil in a saucepan.  Add the ragi flour and whisk without any lumps.
  3. Add the jaggery / palm sugar syrup or regular sugar.  Cook over low heat for a minute, whisking constantly.
  4. Add milk, cardamom powder, and the dry ginger powder.  Mix well and cook for 2 minutes, whisking constantly.
  5. Serve warm, topped with chopped nuts.

Monday, April 25, 2016

Sauteed Sugar Snap Peas (South Indian Style) ~ Day 102


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Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
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Ingredients:
  • Sugar snap peas - 1 and 1/2 to 2 pounds
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Urad dal - 1 tsp
  • Sambar powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Roasted gram / pottu kadalai - 2 tbsp, coarsely ground


Method:
  1. Wash the snow peas and remove the tough strings on both ends of the pod.  Slit the peas into halves with a knife.
  2. Heat oil in a skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal and asafoetida.  Fry until golden brown.
  3. Add the sugar snap peas and stir.  Add sambar powder, turmeric powder, and salt.  Mix well, cover and cook until soft, about 7 to 10 minutes.
  4. Add the ground roasted gram and mix well.  Cook, uncovered for 2 minutes.
  5. Serve as a side dish with steamed rice.