RSS Feed

Monthly Archives: February 2015

Dal makhini and vegetable kurma

Posted on

Recently I made vegetable kurma and dal makhini, which I served with methi chapati.

indian

Turkey and Celery

Posted on

dish

Weekly Indian Meal (Vegan)

Posted on

This week I made sindhi kadhi with carrots and okra, pumpkin kootu, and spinach kootu.

indian

Pumpkin-Stuffed Tortillas with Lentils

Posted on

This week for lunch I made a filling of pumpkin, sweet pepper, red lentils and feta, which I put in corn tortillas.

pumpkin

Broccoli Cheddar Pie

Posted on

pie

This pie has a Parmesan biscuit topping over a pie of broccoli, cheddar, celery, carrots and potato, mixed with homemade potato soup.

Another Indian Vegetable Meal

Posted on

This week I made cauliflower curry with gravy, cow pea & bottle gourd curry, cabbage with channa.

indian

Quinoa Carrot Salad

Posted on

salad1

Origin

I started with a recipe which is no longer available, which cooked the quinoa in carrot juice instead of using carrots, and made use of apples, toasted almonds and sesame oil.  I opted to remove ingredients that wouldn’t keep well, to cook the coconut, and to use small pieces of carrot.

Ingredients

  • 1 cup quinoa
  • 1 medium carrot finely diced
  • 1 cup frozen peas
  • 1/3 cup fresh (or frozen) grated coconut
  • 1 red onion, diced
  • 2 tablespoons minced ginger
  • 1 minced garlic clove
  • 1 finely diced fresh red chili
  • 2 teaspoons vegetable oil
  • salt to taste
  • pepper to taste
  • coriander leaves (cilantro) or spring onions – optional

Process

Bring 1½ cups of water to a light boil in a small pan with a fitted lid.  Add the quinoa and bring back to a boil.  Put the lid on the pan, turn the heat to the lowest setting, and let it simmer for 15 minutes without removing the lid.  After it has cooked, take it off the burner to cool but do not remove the lid.

In a frying pan, heat the oil.  Add the onion and cook it for two minutes on medium high heat, until it begins to soften.  Add the garlic, ginger and chili.  Cook for another minute, then add the coconut and carrot.  Cook for five minutes, stirring frequently.

Add the peas and cook until they have thawed.  Remove from heat and mix in the quinoa.  Add salt and pepper to taste.

salad3

Serve cool or at room temperature.  Coriander leaves or spring onions can be added just before serving.

salad2