I made this the day mom was leaving for India. She was feeling a little uneasy and didn't feel like eating. One taste of this, and she asked for more. That must mean something...
1/3 cup white quinoa. Rinse it well. Add 2/3 cup water, add salt and bring to a boil. Boil for about 5 mins or so, cover and let simmer till cooked (about 10 mins). You will see small sprout like stuff coming out from the seeds. Let cool. Chop asparagus (or any other veggies) into big bite sized pieces and saute in some olive oil with salt and pepper. When it's almost done, add some sliced almonds, so they get toasted a bit too. Finally add some dried cranberries to the mixture and add it all to the quinoa (many variations possible here). Now add fresh lemon juice, lemon zest, a big squeeze of honey, and a tiny bit of olive oil and mix. Add chunks of goat cheese and serve at room temperature or cold.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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