Capsicum stir fry with pan roasted Pumpkin cubes, garnished with Tuxedo Sesame seeds.[Lunch box sabzi.]

Today morning I took out one Capsicum and a small piece of pumpkin from the fridge to prepare sabzi for lunch box. Just a little change of separately roasting pumpkin cubes in the pan and adding Tuxedo sesame seeds (mix of black and white sesame.) made this routinely cooked vegetable stir fry more interesting. This is single serving stir fry cooked to pack in lunch box. Scroll down to see what I did with the pumpkin seeds.

Ingredients :
(Makes Single stir-fry serving.)

• 1 large Capsicum - sliced into small chunks (1.5 cup yield)
• Pumpkin piece - around 200 gm cut into small cubes. (1 heaped cup yield.)
• 1 medium size onion - chopped into small pieces (1 heaped cup yield.)
• 1 T.spoon - Tuxedo sesame seeds (Mix of black and white sesame.) white sesame seeds can be used.
• 1 green chili - finely chopped.
• 5-6 Curry leaves
• 1 generous pinch - Hing (asafoetida)

StirFry Cooking Method :

1. Heat a medium size skillet/griddle, drizzle few drops of oil, wipe with paper towel to evenly grease the pan surface. Spread cubed pumpkin pieces in a single layer. Sprinkle 1 generous pinch of salt, roast for 12-15 minutes by flipping pieces few times until they are slightly charred and turn golden brown over minimum  2-3 sides. Sprinkle 1/2 tsp black and white sesame seed blend. Mix well with wooden spoon or toss the skillet holding handle few times to coat roasted pumpkin pieces with sesame seed blend. Shut off the heat, leave the skillet over burner.
2. While pumpkin cubes  are being roasted, heat medium size saute pan with 1 tsp oil, add chopped onions,sliced green chilies, 5-6 curry leaves. For first two three minutes saute over medium high heat, stirring often. Reduce the heat to medium, continue to saute for another 6-7 minutes until onions turn soft and start to get brown over the edges.
3. Now add  chopped capsicum, continue to saute over medium heat for 6-7 minutes until capsicum pieces are softened. Add a generous pinch of hing, 1/2 tsp tuxedo sesame blend, salt. Mix well, saute for 2 more minutes.
4. Lastly add  pan roasted pumpkin cubes, gently mix, taste and adjust salt level. Cook for 2-3 minutes over medium low heat. Garnish with cilantro, you may add some fresh grated coconut, serve with roti.

Cooking step - 4, Before mixing roasted pumpkin cubes with sauteed capsicum.

Image taken with cell phone -Samsung SGH-1337

While prepping pumpkin piece, I removed some seeds, instead of throwing them away I sow them in a empty tofu container. I was surprised to see the result after 10 days, pumpkin seedlings looked so pretty.

Sattvik Quinoa Khichadi with vegetables for Makar Sankranti. [First recipe post for year 2015]

This was supposed to be my  first recipe post for year 2015, I am publishing it quite late but happy that I got back to blogging. On Makar Sankranti day I started my morning preparing Quinoa dish to pack in lunch box, since it was an auspicious day of Sankranti I cooked Quinoa in a sattvik manner, enriching it with peanuts and sesame seeds. I  made Quinoa khichdi  with vegetables, it turned out to be a  good festive savory treat. I   packed  khichadi in husband's lunch box and also savored it for my breakfast.
Post published on 30th Dec-2015.

Ingredients : 
(2 servings)

• 3/4 Cup - Quinoa (rinsed well in water.)
• 3 Tb.spoon - split Chana Dal (rinsed and drained.)
• 1/2 T.spoon - Mustard seeds
• 2 whole dry red chillies - I used Arbol chilies.
• 2 sprigs - Curry leaves
• 1/4 T.spoon - whole methi seeds (fenugreek seeds)
• 1/4 T.spoon - Turmeric powder (heaping 1/4  tsp)
• 1 pinch - Hing (asafoetida)
• 1 Tb.spoon - oil + 1 T.spoon extra to saute veggies.
• 1 Tb.spoon - melted ghee or extra virgin olive oil to drizzle over Khichadi
• 1/4 cup roasted peanuts - ground to coarse powder + 2 Tb.spoon roughly chopped.
• 1 Tb.spoon - Sesame seeds - ground to coarse powder + 1 T.spoon - whole sesame seeds.
• 1 Small size - Red Capsicum, cut into half inch pieces. ( yield - 1 heaping cup)
• 10-12 - Green beans sliced into diagonal shape.
• 7-8 inch long 1 Celery stalk - sliced into 1/2 cm thick in half moon shape.

Procedure to cook Sattvik Quinoa Khichadi with vegetables.

1. Rinse Quinoa in water thoroughly, rub grain in water using fingers or use spoon and  whisk in speed for one minute. Quinoa is very delicate to handle so I use tea strainer to drain water. Keep drained Quinoa aside.
2. Prepping the veggies - Cut red capsicum into half an inch chunks, any color pepper can be used. Cut celery stalk into half moon shape with 1/2 cm thickness. Slice green beans  diagonally  into one inch long pieces.
3. In a pressure cooker heat 1 tbsp oil, drop 3-4 mustard seeds, if they sizzle, quickly add 1/2 tsp mustard seeds, increase heat to medium high, cover with lid, wait for 15-20 seconds until most of the mustard seeds crack in hot oil. Reduce heat to medium. Next add 2 dry red chilies, stir with spoon to sizzle until chilies turn slight darker in shade and smokey. Next add methi seeds along with one sprigs of curry leaves and 1 tsp whole sesame seeds, stir-saute for 15 seconds.
4.  Now add  3 tbsp rinsed split chana dal with 1 tbsp water, 1 pinch of hing, 1/4 heaping tsp turmeric powder, saute over medium  heat for one and half minute, stirring continuously. Now add rinsed 3/4 cup quinoa, little less than half tsp salt, mix and stir over high heat for one minute. Add two cups water, continue to cook until it starts to boil. Cover the pressure cooker lid, cook until it blows two whistles. This small 2 liter pressure cooker releases multiple short whistles at the interval of 10-15 seconds lasting for 5 seconds. After 7-8 whistles  I reduced the heat to low and cooked further for 7-8 minutes. Do the same with other types of pressure cooker, after two whistles,  allow to rest for few minutes over low heat setting. Shut off the heat and wait until steam pressure subsides.
5. Once quinoa  is set to cook in pressure cooker you can start preparing khichadi veggies. In a medium size skillet heat 1 tsp oil, add sliced  half moon shaped celery, saute over medium high heat for two minutes, stirring often. Next add sliced green beans and red capsicum along with remaining curry leaves, sprinkle about 1/4 tsp salt. Cook over medium heat for 7-8 minutes until veggies are cooked. Add 2-3 tbsp water to speed up cooking or slow roast veggies over low heat giving more time, while slow roasting keep pan moist by spraying some water. Once veggies are tender sprinkle ground sesame and peanut powder, mix well,  let all veggies get dusted with sesame and peanut powder. Check salt level, add some more salt if needed, cook over medium high heat for one minute, stirring. Put off the heat.
6. Open the cooled pressure cooker lid, throw in 2 tbsp roughly chopped peanuts, sauteed vegetables, mix all well, garnish with cilantro. Serve by drizzling melted ghee or extra virgin olive oil. If you need little more loose consistency,  add 1/4 cup water and cook few more minutes or add 1/4 cup very hot water, mix and let it set for few minutes before serving.

Note :- If you don't prefer whole sesame seed crunch in soft textured khichari, skip adding 1 tsp sesame seeds in cooking step.No -3. Instead of Chana dal you can use split skinless masoor or moong dal or buck wheat goats.

Image for - cooking step-6

Makar Sankranti special - Quinoa Khichdi.

Veggie packed Quinoa Khichdi

Samo and Amaranth flour aromatic Christmas Cake. [Black and White Christmas Edition # 153.]

Last year I had submitted image of spices for Christmas cake. It was last black and white event for the year 2013, I don't wanted to miss my participation so I had quickly gathered few spices and sent my image to Cindy. At that point I just knew that I will bake one cake for Christmas using the spices I spread in the submitted image. I could not bake the cake on Christmas but baked it on the last day of the year. It was wonderful wholesome aromatic cake with lots of good ingredients. I have not yet published the cake recipe, I will soon complete the draft and publish it. I owe my inspirations to bake this cake to Black and White Wednesday event and would like to thank Susan, founder of the event and Cinzia, organizer of the event and all the participants  who keep this event going.

Today I am submitting this last years cake image for the Christmas Edition of Black and White event #153 which is hosted by Lynne. Next BWW event will resume back on 7th January 2015, check here for host lineup.

Aromatic Christmas Cake with Samo and Amaranth flour.

Black and White Wednesday Event #153

Sprouted Masoor stir fry with Broccoli, Celery, Red Radish - [Indian vegetable-lentil Sattvik Stir-Fry.]

Mix and match of three veggies with sprouted Masoor Dal created this wholesome sattvik  vegetable and lentil stir fry. I seasoned it with ginger, cumin, hing, turmeric, spiced it up with green chillies, cooked in extra virgin organic coconut oil and garnished with fresh grated coconut. This is what I packed for today's lunch box with two organic whole wheat mini rotis. I have used one week grown  Masoor sprouts  in this stir fry.

Ingredients :- (serves four portions as side dish. )

• 2/3 heaping Cup - sprouted Masoor Dal/ Red lentils
• 2 tender stalks of Celery - sliced in half moon shape (1 Cup yield.)
• 1 small broccoli crown - stems chopped and florets broken into tiny pieces. (1 heaping cup yield.)
• 5-6 - Red radishes - sliced into thin rounds.
• 2 T.spoon - extra virgin organic coconut oil
• 1 Green chilli - finely sliced
• 1.5 inch - square piece of ginger - grated over microplane.
• 1/4 T.spoon - cumin / Jeera + 1 more generous pinch.
• 1 pinch -  hing (asafoetida)
• 1/4 T.spoon - Turmeric powder
• 1/4 T.spoon - fine sea salt
• 1/4 Cup - lightly packed fresh grated coconut.
• 1/4 Cup - fresh chopped cilantro for garnish.

How to cook Sattvic vegetable & sprouted Red Lentil Stir fry.

1. Prepping the Vegetables : Clean thoroughly  two small celery stalks, make sure all sand residue is cleared, slice them into 1/2 cm thick half moon shape pieces. If celery stalks are not tender, peel out thin layer using potato peeler. Separate stems and florets from  handful size crown of broccoli. Chop tender stems finely, cut florets into half inch size pieces. Rub and clean 5-6 red radishes well, slightly chop off both the ends, slice into thin round slices. Put spouted red lentils into small bowl filled with water for about 5-6 minutes, gently rinse under running water, drain and keep it aside.
2. In a medium size pot heat 1.5 tsp coconut oil,  Add 1/4 tsp cumin and half portion of grated ginger, let sizzle for 15-20 seconds, stir for 10 more seconds then add sliced celery. Saute over high heat for 3-4 minutes by adding 2-3 tbsp water. Cook until  the water has nearly evaporated.
3. Now add chopped green chili, a pinch of hing and 1/4 tsp turmeric powder. Stir and mix well then add chopped broccoli stems and florets. Cook on medium high heat by adding 1/4 cup water, stir at regular intervals, about 3 minutes. Add sliced red radishes, save some slices for last colorful garnish because in cooking process bright pink color of red radishes fades away.  Mix and cook for one minute. Reduce heat to medium.
4. Next add  2/3 heaping cup sprouted masoor Dal, reserved grated ginger, 1/4 tsp fine sea salt,  mix and continue to saute over medium heat. Take one pinch cumin, sprinkle over veggies by crushing between two finger tips. (coarse cumin powder can be used.) If pan dries out add 2-3 tbsp water. After 3 minutes drizzle  1/2 tsp coconut oil,   Saute for 3 more minutes.
5. Check and adjust salt level, check if veggies are tender enough. Add remaining red radish slices, sprinkle fresh grated coconut and cilantro. Shut off the heat, let stay over stove for some time, about 5 minutes before serving with rice or roti or enjoy bowlful of this stir-fry as a meal or use as Taco filling.

Adding Sprouts once Veggies are cooked.

3 veggies and Sprouted Lentil Sattvik stir-fry.

  One week grown Masoor sprouts.

Red Lentil Sprouts.

Recipe published on  3rd April,2016.

Mix vegetable Salad with Raw Mango, Ginger, Parsley Chutney dressing. [Chayote+Sweet Potato+Persian cucumber+Cranberries]

Today I am sharing one more salad recipe that I had prepared in April month to pack  in the lunch box. This salad was made  with available veggies and herbs in my kitchen. Sliced tender Persian cucumbers, julienned Chayote and Sweet potatoes were generously soaked with quick home made chutney dressing. Raw mango brought for the Vishu  Festival initiated me to skip vinegar and  prepare zesty salad dressing chutney. I coarse ground parsley, raw mango, green chilies, ginger in extra virgin olive oil, added little light agave nectar. This salad dressing chutney gave unique flavor to the salad. If you want  refreshing change from vinaigrette dressing salads try this chutney over salad, for more aromatic kick add fresh mango ginger.

Salad Veggies :
(Salad quantity servers one single full meal or 4 small servings as side salad.)

• 2 small tender - Persian cucumbers ( sliced in two different shapes, rounds and sticks.)
• 3 inch long - Sweet potato piece ( julienned ,1/2 cup)
• 1/2 Chayote - seed removed, peeled and julienned, 3/4 cup)
• 2 Tb.spoon - dried cranberries
• 1 Tb.spoon - Extra Virgin olive oil

Ingredients for Salad Dressing chutney :
(Ingredients make little extra quantity dressing which can be used as chutney. I used it to make sandwiches.)

• 1 Cup - tightly packed chopped parsley leaves (chop including tender stems.)
• 2 green chilies - chopped
• 1.5 inch - ginger piece - chopped
• 1/4 cup - chopped raw mango pieces, heaping cup
• 1/4 T.spoon - fine sea salt ( a pinch or two more to adjust salt level)
• 1 Tb.spoon - Light Agave nectar or Honey.
• 1 T.spoon - Lemon juice optional (use if  raw mango lacks sourness.)
• 2 Tb.spoon - extra virgin olive oil

How to prepare Salad and Salad chutney dressing :
Preparing veggies.

Chop off both the ends of two Persian cucumbers, Slice one into 3-4mm thick round slices. Another cucumber slice lengthwise into 6-8 pieces, then cut them into one inch sticks. Transfer to a bowl.

Take half Chayote piece, peel the skin, remove seed and julienne. Transfer to a bowl.

Take a  3 inch long piece of sweet potato, peel the skin, julienne. Transfer to a bowl.

Preparing  Chutney Salad dressing.

Roughly chop handful parsley leaves including  tender stems. Peel 1.5 inch ginger piece, cut into small pieces. Finely chop green chilies. Cut out small piece from raw mango, peel the skin, remove seed portion, cut into small chunks to fill heaping 1/4 cup.

In a small blender jar combine, 1 cup tightly packed chopped parsley, chopped green chilies, chopped raw mango pieces, ginger pieces, 2 tbsp extra virgin olive oil, 1/4 tsp sea salt. Puree all into a coarse paste. Add 1 tbsp agave nectar, pulse for few seconds. (If mild sweetness is preferred, add half tbsp agave nectar, you can add more after salad is assembled.) Check the taste, it should be sour, spicy and sweet. If sourness is mild then add some lemon juice, adjust salt and sweetness as desired.

Assembling salad.

Place 4-5 tbsp salad dressing chutney over cut veggies, pour one tbsp olive oil. Add 2 tbsp dried cranberries. Stir  and toss to combine all well. Finally adjust taste by sprinkling some salt, lemon juice and agave nectar.