Mixed vegetable khichdi

BM#102: Week 4, Day 1
Theme : 
One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6

Ingredients:

  • 1 tablespoon ghee/oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 1 medium tomato, diced
  • 1 cup cauliflower florets
  • 1 cup spinach, chopped
  • 1/4 cup green beans, cut into 1/2″ pieces
  • 1/4 cup green peas
  • 2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup rice
  • 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
  • 6 cups water
  • Salt as needed

Method:

  1. Wash and Clean the rice. Set aside.
  2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
  3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

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Crema de Quinoa

BM# 102 : Week 2, Day 1
Theme : Cuisines from South America

For the first day under the theme, this is a creamy quinoa chowder from Ecuador. The recipe is from Jose Garces’s book The Latin Road Home. It’s his take on the local crema de quinoa, which is a rich diary based broth with potatoes, white corn and avocados. I didn’t have the achiote paste, which is the main flavor inducing ingredient here. The paste has quite an unique taste, so I will definitely be looking for it the next time I go shopping. But for today, I had to follow the substitute mentioned in this link. I also substituted the white sweet corn with yellow corns.

The quinoa absorbs the liquid as it sits, so it’s a good idea to serve this as soon as it’s prepared. Else remember to check the seasoning again if you add more stock/ water to adjust the consistency.

Read on for the recipe.

Ingredients:

  • 1 tablespoon oil
  • 1/2 small potato, cut into matchsticks
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 3/4 cup quinoa
  • 1/2 cup sweet white corn
  • 1 tablespoon Achiote Paste or substitute
  • 2.5 cups stock or water
  • 1/2 cup heavy cream
  • Salt as needed
  • 1 tablespoon minced parsley
  • Sliced Avocados for serving

Method:

  1. Heat 1 tablespoon oil in an omelette pan and fry the matchstick potatoes. Set aside.
  2. Heat butter and olive oil in a pan. Sauté onions and garlic until it turns pink. Stir in the achiote paste, if the paste is not available, add the substitute spices mentioned in the link.
  3. Add the quinoa and corn and sauté for a couple of minutes. Add the stock/water and cream. Bring it to a boil.
  4. Lower the heat, add salt and simmer the chowder uncovered until the quinoa is completely cooked and the liquid is reduced to 3/4th it’s original size. Take off the heat.
  5. To serve, add the chopped parsley, fried potatoes. Garnish with sliced avocados.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Fakies – Greek Lentil soup

BM# 97: Week 4, Day 2
Theme : Flavors of Greece

I was browsing the book Greek Revival, Cooking for life for recipes and stumbled upon this one. This is a very easy, basic traditional soup. The lentil is the main ingredient here, you can use brown or green. The choice of vegetables can be changed according to your preference. The author mentions that something sour- like lemon juice, yogurt or vinegar- is added to Greek lentil soups at the time of serving. It’s a good idea to leave these condiments on the table and let the guests choose for themselves.

The recipe is fairly basic. All it needs is onion, tomatoes and carrots. As I mentioned earlier, you can add vegetables of your choice too. I decided to stick with the recipe on the book. The flavor is simple and it’s easy to put together. I made it easier by cooking the lentils ahead. Serve with some bread to soak up the soup and it’s a healthy and delicious meal indeed!

Serves 3-4

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped finely
  • 2 carrots, chopped finely
  • 2 garlic cloves, minced
  • 1 1/2 cups tomatoes, diced or 14 oz can diced tomatoes
  • 1/2 cup dry whole lentils
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 4 cups water
  • Handful of fresh parsley
  • Salt and pepper
  • Plain yogurt for serving

Method:

  1. In a large pan, heat olive oil over medium heat. Sauté garlic, onions and carrots. Once the onions are soft, add the tomatoes, ground coriander and cumin. Stir and cook for a cook of minutes.
  2. Add 4 cups of water. Cover and bring it to a boil. Add the lentils. Bring it to a boil again, reduce heat. Cover and let it simmer for 1.5 hours until the beans are cooked. I cooked the beans separately in pressure cooker, so I reduced the cooking time to ten minutes for the flavors to blend. Add parsley and let it cook for another couple of minutes.
  3. Serve hot with bread. Add a dollop of yogurt or lemon juice to the soup at the time of serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

Githeri – Kenyan Bean and Maize dish

BM# 96: Week 4, Day 2
Theme : Southern Hemisphere

Like I mentioned yesterday, I landed up in the Kenyan Masala tea recipe when I was checking out a recipe for Githeri. Githeri is a Kenyan dish with maize (white corn) and beans and a bunch of vegetables. The vegetables and even the kind of beans can be customized to your preference.

I read about the recipe first at Mireille’s blog and then visited Mayuri’s blog where Mireille had originally chosen the recipe from. This recipe uses white corn and not yellow corn. Mireille has suggested canned white hominy or Choclo Corn (South American white corn) for this. I used the canned white hominy for this.

I used black beans (that’s what I had today), but you can use black eyed peas, kidney beans, pinto beans, butter beans or a mix of whatever kind you have in your pantry. The choice of vegetables are left to you. Mayuri mentions that for Starchy vegetables, potatoes, plantains, sweet potatoes, yuca are commonly used. The consistency can also be adjusted to your preference. Some of the recipes I looked at mentioned adding coconut milk or cream, but I didn’t add any today.

Read on for the recipe.

Serves : 3-4

Ingredients:

  • 1 cup black beans, soaked overnight and cooked separately
  • 1 cup white corn
  • 2 tablespoons oil
  • 1 large onion, chopped finely
  • 5-6 garlic cloves, chopped finely
  • 1″ piece of ginger, finely chopped
  • 2 medium tomatoes, finely chopped (or puréed)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • Pinch of turmeric powder
  • About 15 beans, cut into 1″ pieces
  • 1 carrot, diced
  • 1 large potato, diced
  • 1 cup of spinach, roughly chopped
  • Salt and water as needed

Method:

  1. Soak the beans overnight and cook it separately. Drain and set aside.
  2. Heat 2 tablespoons of oil in a large heavy bottomed pan. Add chopped ginger, garlic and onions. Sauté until the onions turn slightly brown. Add the tomatoes, salt and the spices. Mix well and cover and cook until the tomatoes are very soft and mushy.
  3. Add the beans, maize, diced potatoes, carrots and beans. Add 3 cups of water and bring it to a boil. Reduce heat, cover the pot and cook for about 10-15 minutes until the vegetables are done.
  4. If needed, add 1 (or even more) cup of water if it is too thick. Add the spinach and cook for another 5-10 minutes. Taste test for salt and adjust if needed. Serve hot!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96