Quick healthy lunch - Val Papadi Quinoa.

Val Papadi Quinoa 

Since becoming pregnant, lunch usually calls for something quick and easy. The less time I spend in the kitchen, more time I get in relaxing, reading and doing whatever it is that I want to do . I adapted this recipe by interchanging rice for Quinoa to make it more healthy and wholesome.

Val Papadi Quinoa

Serves: 2

Preparation time : 5 mins

Cooking time : approx 15-20 mins.

Ingredients:

Uncooked Quinoa - 1 1/2 cup
Onion -  1/4 cup finely chopped
Ginger garlic paste - 1/2 tsp
Green chilli paste - 1/2 tsp
Frozen or fresh val papadi - 1/2 cup
Garam masala - 1 tsp
Salt - to taste

To temper:

Ghee/Oil - 1 tbsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves - 3-4

Recipe:

* In a pan, add the ghee/oil. Once the ghee is heated a little add mustard, the mustard will splutter to this add jeera and curry leaves.

* Once the jeera sizzles add the chopped onions, sautee for a min or two and then add ginger garlic & green chilli paste. Cook it till the raw smell goes away.

* Add the val papadi, garam masala and let it cook for a min or two. To this add the uncooked quinoa. I generally do not sautee my quinoa, as roasting it for a few mins produces a nutty flavor which I am not very fond off.

* Add 3 cups of water to the quinoa and cook. The quinoa will turn transparent and the germ of the quinoa will be seen. At this time the water should have also evaporated, switch off the gas and place a lid on the pan. Let it rest for 5-10 mins.

* The heat from closing the pan, makes the quinoa fluffy and light. The quinoa is ready to be served. Serve with chopped cilantro.

Val Papadi Quinoa with Kadi

Roasted Vegetable Lasagna

My entire family loves lasagna. Many years ago there used to be a fusion restaurant on Mount Road in Chennai which served some great lasagna. It was a very different lasagna with a bread crumb topping and loads of spinach. I like this particular recipe because it uses both white and red sauce, has a ton of veggies and is not cheesy at all. I hope you enjoy making this for your friends and family.


Recipe: Roasted Vegetable Lasagna.

The recipe is split into three parts and I have mentioned the ingredients under each. You can use store bought white sauce if you don't want the hassle of making it at home. It will also save you some time.

Serves: 4 or 2 ( with leftovers )

Preparation time: 1 hour

Baking time: 40 - 45 mins

For the filling:

1 - Zucchini sliced in half moons
1 - 1/2 cups mushrooms sliced
1 red pepper diced
1 eggplant sliced
2 -3 cloves of garlic un peeled
1 tbsp olive oil
dash of salt & peper
1 tsp Italian seasoning mix.

* Preheat oven to 375 F, Place vegetable on a baking tray sprinkle with olive oil, italian herbs, a dash of salt and pepper.

* Bake for 30-40 mins or until roasted completely.

* Remove the skins of the garlic before assembling in the lasagna. You can roast these veggies a day before you make the lasagna to save you time.

White Sauce:

2 tbsp butter
1/4 cup flour
4 cups hot milk
Salt & pepper to season
red chili flakes for spice

* Before you start the sauce, place 4 cups of milk in a pan on medium heat.

* In a heavy bottomed vessel, melt the butter and add the flour. Stir until the flour is browned a little.

* Add the milk now a little at a time and keep stirring. If the milk is hot enough the sauce will start thickening immediately. Continue until you have added all the milk. If the sauce does not thicken stir continuously on medium low heat. Sometimes the sauce takes around 30 mins to thicken.

For Assembly:

* Store bought Pizza sauce or Tomato sauce
* White sauce
* Pre-cooked lasagna noodles ( approx 10 ) **See Note
* 1 -2 cups grated parmesan cheese
* Roasted veggies

**Note: I like the lasagna noodles to be cooked before I bake them, as the un-cooked lasagna noodles get to dry and thick. Cook according to package instructions.

* In a rectangular baking dish. First spread a layer of the red sauce. Then add a spoonful of roasted veggies everything except the eggplant slices.

* On this we will then place the lasagna noodles in such a way that the entire surface of the baking dish is covered.

* Next layer with the roasted eggplant slices, and cover with white sauce generously.

* Repeat again with a layer of noodles.

* On top of the noodles, now place both a layer of white and red sauce covered with grated parmesan cheese.

* Bake at 375 for 40-45 mins until the cheese on top has melted, bubbly and browned.

Enjoy your lasagna with a side salad.

Easy Cucumber Carrot Stir Fry

My grand mother is a great cook. She makes any vegetable taste delicious. She has magic in her fingers. She makes this salad type stir-fry very often to go with rotis. I hope you enjoy her recipe. 

Cucumber Carrot Stir Fry 

Time: 15 mins 

Serves: 2 

Ingredients:

* 1 cucumber - peeled and sliced lengthwise

* 1 Carrot - peeled and sliced lengthwise

* 2 green chilies

* 1 tsp olive oil

* 1 tsp mustard 

* 1 tsp jeera ( cumin )

* Salt to taste.

* Dash of Lemon juice

* Cilantro - handful chopped

Recipe:

1. Place a pan on medium heat and add olive oil. Add mustard , once it starts spluttering add the jeera. 

2. Add the cucumber, carrot and green chillies. Make sure all the vegetables are coated with the olive oil. 

3. Cover the pan with a lid and cook for 5 mins or until the cucumber looks transparent. Add salt to taste. 

4. Serve hot with chopped cilantro and a dash of freshly squeezed lemon juice.