Quinoa and Bell Pepper

1 cup quinoa
2 cups chopped bell peppers (assorted colors)
1 bunch green onion
3 tablespoons oil
1/2 teaspoon cumin seeds
2 cups or enough water to cook the quinoa
1/2 teaspoon of salt or to taste dissolved in a little water

Heat a pan with 2 cups of water, add the washed quinoa to it and cook it until it is done.  Takes about 15 to 20 minutes.

While the quinoa is cooking prepare the vegetables.

Use half of three bell peppers of different colors.  Wash and chop them into same size to yield 2 cups.

Wash and chop the green onions.

Heat a pan with 3 tablespoon of oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped green onions and saute it until it starts to turn brown.  Add the chopped green peppers cover and cook for 5 to 6 minutes or until the green peppers are some what cooked but retain some crunchiness.  Add the cooked quinoa, mix,  add salt to taste dissolved in some water.  Mix and serve.

Serves 4.

Spinach and Tofu

8 oz firm tofu
2 tablespoon oil
1/2 teaspoon chili powder or paprika
1/2 teaspoon black pepper or to taste
1/4 teaspoon of salt or to taste
12 oz baby spinach or use fresh bunch of spinach
2 tablespoon of oil
1/2 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon salt or to taste

Cut the tofu into strips and lightly fry it on both sides until it is golden brown.
When it is cool cut them into thin strips.  Add some paprika, black pepper, and salt to taste and mix it into the tofu.

Wash and cut the spinach.  To a pan on medium heat add two tablespoon of oil and 1/2 teaspoon of cumin seeds and heat it until the cumin seeds start to sizzle.  When the cumin seeds starts to sizzle add the chopped spinach and cook it uncovered until the water in the spinach evaporates, takes about 5 minutes.  Add salt to taste and curry powder and cook for another 5 minutes until the spinach is dry.  Add the prepared tofu, mix and turn the heat off.

Serves as a side dish with any grain or flat bread like chapati.  I like to make a wrap out of it for take out.  Serves 4

Onion Pakoda

2 cups chopped onion
1 teaspoon of salt
1 tablespoon of minced ginger
2 green chili or as per taste
some chopped cilantro leaves
1/4 cup cashew
2 tablespoon of clarified butter
1 teaspoon red chili powder
3 cups chick pea flour (also called besan or kadala mavu)

To the chopped onion add salt and mix, and allow it to stand covered for about 1/2 hour for it to wilt.  

After standing for about half hour add ginger, green chili, cilantro leaves, clarified butter, red chili powder and  mix add the chick peas flour and with a little water form a soft dough.  When the batter is ready start deep frying the pakodas.

To fry the pakodas, heat some oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter, if it comes up right away it is hot enough.  Take a little bit of the batter and drop them into the oil.  The oil should be medium heat.  If it is too hot the outside of the pakoda will burn and the inside will not cook.  While frying turn the pakodas over so that they are evenly fried all over.  When they have become golden brown and the sizzling has come down, remove them and serve.  Serve with cilantro or tamarind chutney.

Serves 4 

Bisi Bele Bath made with Steel Cut Oats

1 cup Toor dal  wash and cook in 3 cups of water.  While the dal is cooking, prepare the spices.

Spices for grinding:
1/4 cup coriander seeds
1/2 teaspoon whole black pepper
1/2 teaspoon fenugreek seeds

While the dal is cooking, first roast the coriander seeds, black pepper, fenugreek seeds in a little bit of sesame oil until a wonderful aroma is give out, do not allow it to burn, when done keep it aside.

5 cloves
4 1" stick cinnamon
5 whole red chili or to taste

Next roast the cloves, cinnamon and red chili in little bit of sesame oil or til oil till it darkens and a nice aroma is given out, do not allow it to burn.  Add it to the above roasted ingredients. 

Add 1/2 cup shredded dry coconut (can substitute with fresh shredded coconut) to the roasted ingredients.

Grind all of the roasted ingredients with the coconut and some water to a smooth paste.

Other ingredients:

1 cup steel cut oats
3 cups water or enough for preparation
1 cup each of chopped butternut squash, chayote squash and carrot (total 3 cups)
1/2 cup frozen peas
1 teaspoon turmeric powder
1 1/2 tablespoon tamarind concentrate
a pinch of asafoetida
1 teaspoon salt or to taste
1 tablespoon jaggery


When the dal is about ninety percent cooked takes about 35 to 40 minutes add the vegetables and oats and cook for 20 minutes or until the vegetables and oats are cooked.  Next add the ground spices paste, turmeric powder, asafoetida, salt and jaggery and cook for 5 to 7 minutes until all is mixed and done

For tempering
1 tablespoon sesame oil or til oil (or use ghee)
1 teaspoon mustard seeds
2 teaspoon channa dal
1/2 teaspoon fenugreek seeds
1/4 cup roasted peanuts
1/4 cup of clarified butter or ghee

Heat the sesame oil, add mustard seeds, channa dal and fenugreek seeds.
When the mustard seed pop add it to the bisi bele.  Slightly roast the peanuts add it to the bisi bele mix, add the clarified butter to the bisi bele mix and serve.  Serves 6

Serve as a main item with with pachadi, any curry and chips.

Originally from the State of Karnataka, this is a very popular gourmet dish that is served at parties and big events.  It is made with rice instead of steel cut oats.

Black eyed peas in Tomato Gravy

1 cup frozen black eyed peas (also called lobia in Hindi and Karamani in Tamil)
1 cup water or enough for the black eyed peas to cook
3 tablespoon oil
2 chopped green chili or to taste 
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 cup chopped tomato or 1 large tomato
some chopped cilantro leaves 
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

To a pan on medium heat with one cup of water add the frozen black eyed peas and cook for 10 to 15 minutes until it is cooked.  Keep it aside.  If you like you can cook the black eyed peas in a pressure cooker.

To a pan on medium heat add oil and saute the green chili and ginger for about 30 seconds add turmeric powder, cumin powder and coriander powder, and saute for an additional 10 seconds add chopped tomato cover and cook for 5 minutes.  Add the chopped cilantro leaves, curry powder, salt to taste and the cooked black eyed peas, cover and cook for another 5 minutes, after which turn the heat off.  Add fresh squeezed lemon juice and serve.

Serves 2.  Serve with any grain, or flat bread.

You can substitute frozen black eyed peas with dried black eyed peas.  It will take longer to cook.