Saturday, November 21, 2015

Coconut Quinoa

I love coconut rice but since I am trying to avoid too much white rice, I came up with the alternate version with quinoa. I wasn’t very sure if the experiment would succeed, but now that I have tasted it I can vouch for the flavor. It was absolutely delicious and you will not miss the rice, for sure.
¼ cup Quinoa
¾ cup water or coconut milk
2-3 tbsps grated coconut
Salt to taste
For Seasoning
1 tsp Mustard seeds
½ tsp Urad dal
1 red chili
1 tsp oil
Few curry leaves
Wash the quinoa and place in a saucepan along with coconut milk or water. You can also mix part coconut milk with water to make the liquid lighter. Cooking the quinoa in whole coconut milk make its more flavorful and creamy
Add salt to taste
Once the liquid starts boiling, reduce the heat, cover, and allow it to simmer until all the liquid is absorbed.
Fluff the cooked quinoa with a fork to separate the granules and keep aside
Heat oil in a pan, add the mustard seeds, urad dal, red chili, and curry leaves
Once the seeds splutter and the urad turns a slightly darker, add the grated coconut and turn off the heat
Mix well and add to the cooked quinoa
Mix well to incorporate and serve hot

For more quinoa recipes, check out Quinoa Salad with Yellow Squash, Quinoa Pulav, and Quinoa Laddoo. Bon Appètit.

Saturday, November 7, 2015

Paneer Masala Dosa

My husband and I occasionally watch a Malayalam cookery show called Super Chef that features a restaurant review hosted by a bubbly girl who loves food, a celebrity cookery segment featuring stars from daily soaps, and a segment called Food Salad where the host makes simple yet interesting dishes. Today’s paneer dish is actually an inspiration from one of the Food Salad segments and was called Fish In and Out. The recipe used plain white flour dough, filled it with a fish mixture flavored with spices, onions, and garlic, shaped it to look like a fish, and deep-fried it. I swapped the fish with paneer and the plain dough with puff pastry and baked it.
I enjoy making dishes that can be repurposed and if you are like me, you’ll love this paneer dish. It started off as a filling for paneer puffs and the left overs were spread onto crispy dosas for dinner a couple of days later.

Ingredients (Makes 4-5 dosas)
2 cups – Finely chopped paneer
1 cup – Diced onion
2 tsps – Ginger-garlic paste
1 tsp – Chili powder
½ tsp – Coriander (dhania) powder
¼ tsp – Turmeric powder
1-1  ½ tbsps. – Oil
1 tbsp – Lemon juice

Heat a pan on medium heat
Add oil to the pan and wait till the oil is warm
Add the diced onions and the ginger-garlic paste
Sauté for about 2-3 minutes to remove the raw smell
Add chili powder, coriander powder, and turmeric powder
Sauté for 5-6 minutes or until the onions are tender
Add the finely diced paneer pieces
Mix well, cover, and cook for 10 minutes
Add lemon juice, mix again, and remove from the heat
(At this stage you can use the paneer masala to make puffs or stuffed parathas)

For Dosas
Heat your dosa griddle
Tip: Sprinkle some water on it to see if it is hot. If the water sizzles, then you are all set to make dosas
Grease the griddle with a couple of drops of oil
Take a ladle full of batter and spread it out in a circular motion, to make a thin, round crepe
Once it starts browning on the bottom, place about 2-3 tablespoons of the filling either in the middle or on one half of the dosa
Wait for the entire dosa to turn light brown, using a spatula release the edges, and fold over the filling
Serve hot with your favorite chutney (The dosas were so yummy that I gobbled them up without any accompaniments). Bon Appètit.
dosa with paneer masala flavored with onions and spices