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.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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