Tomato Coconut Chutney

1 small tomato
1/2 cup fresh ground coconut
1 red chili adjust to taste

For Seasoning
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1/2 teaspoon salt
some cilantro for garnish

Chop tomato and grind it with coconut.  If necessary add some water.  The tomato has enough water you may not need to add water.  Remove the ground tomato and coconut from jar and pour it into a bowl add salt.

Season:  Heat oil in a pan on medium heat.  When hot add channa dal, urad dal, when dal turns brown add mustard seeds, when mustard seeds crackle add the seasoning to chutney.  Garnish with cilantro leaves.  Serves 2.

There is so many ways to make chutney.  This is another one of them.  This is a nice way to use up ripe tomatoes.  Serve with dosa, idli, upma or pongal.

Quinoa Kichadi

1/2 cup of Quinoa
1/4 cup of moong dal
2 cups of mixed vegetables
1/4 cup of frozen peas
8 cloves
2" stick of cinnamon
3 bay leaves
1/2 teaspoon of cumin seeds
1 tablespoon of chopped ginger
1 teaspoon of green chili or to taste
1/2 teaspoon of Turmeric powder
1/2 teaspoon of paprika
1/4 teaspoon of asafoetida
3 tablespoon of oil
1/2 teaspoon of salt
Enough water for preparation

Boil one cup of water to it add cloves, cinnamon, nutmeg and bay leaves.  Turn the heat off and let it come to room temperature.  When it is cool strain it with a tea strainer.  Discard the spice but keep the spice water.

Wash the quinoa and moong dal together and keep it aside.

Place a pan on medium heat with 3 tablespoon of oil.  When the oil is hot add cumin seed, after the cumin seeds sizzle add ginger and green chili, saute for about 30 seconds add turmeric powder, paprika, stir, add mixed vegetables and frozen peas, stir and add asafoetida and the spice water and let it cook covered for five minutes.  Keep it aside.

Take another pan with 2 cups of water on medium heat, add the washed quinoa and moong dal to it and let it cook for 15 minutes.  After 15 minutes add salt and the cooked mixed vegetables to the quinoa-moong dal and cook till the water has evaporated - takes about 5 minutes.  

Serves 4.  Serve with raita or chutney.

Wonderful healthy Quinoa.  It is actually a seed which is eaten as a grain.  It has now become very popular in United States.  It has a nutty flavor and is easy to cook.  I use my rice recipes to make quinoa dishes it works out perfect.

Mor Kulambu - Yogurt soup

1 cup of cut mixed squash (use zucchini, yellow, acorn, chayote, butternut and a little carrot for crunch)
2 tablespoon of oil
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds or methi
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder adjust to taste
1/2 teaspoon of salt
2 cups of yogurt
1 teaspoon of corn starch dissolved in water
1/2 cup of water

Season in pan heat 2 tablespoon of oil, add urad dal when brown add fenugreek seeds, mustard seeds, when the mustard crackles add vegetables, water cover and cook for about 6 to 8 minutes until the vegetables are cooked.  

Add turmeric, chili powder and salt.  Turn the heat to low and slowly add yogurt and corn starch and cook at very low heat for 2 minutes and then turn the heat off.  Do not let yogurt come to a boil.

Serve with rice or chapati.  Serves 2

This is a cooling dish.  On hot summers in India when the squashes are available in plenty this is a favorite dish to make.  

Quinoa Upma

1/2 cup Quinoa
1 cup water
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard
1 tablespoon chopped ginger
1 teaspoon chopped green chili or to taste
1 cup frozen mixed vegetables
1/2 teaspoon salt
1/8 cup chopped almonds (optional)

Wash and cook the quinoa in 1 cup of water.  It takes about 15 minutes to cook.  Keep it aside.

For Seasoning heat a pan with 2 tablespoon of oil.  When it is hot add channa dal, urad dal, when the dal turns brown add mustard seeds, when the mustard seeds crackles add ginger, green chilies, saute for a minute add about 2 tablespoon of water and the frozen vegetables cover and cook for five minutes.
Remove cover add salt mix and slowly mix the cooked quinoa.  
Serves 2.

Serve with chutney, raita or aviyal.  Quinoa is a native to south America.  It is high in protein and eaten as a staple.  This recipe compliments Quinoa beautifully.