Veggie and Quinoa Salad with garlic chili Oil

The summer heat here is killing and we were showered with a bit of rain due to the Jimena hurricane hitting Arizona and New Mexico.  Its hard for me to step into the kitchen , especially when its raining . I dont want to miss even a teensy weensy bit as rain is a rarity in this part of the world. However , the rumbling in my stomach reminded me that I had to make a meal for us. I set about throwing almost everything I had in the pantry as we are going away for the long weekend and I want to empty the crisper. I dislike coming back from a vacation , just to realize the stale veggies in the crisper. I threw in whatever I could find , the end result was a beautiful spicy faux grain and veggie salad. Quinoa is actually a fruit seed.

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Sunshine Bread

Corn Bread is a regular and a big hit in my house. Often served with soup or a chunky tomato dip , it is a quick dish to make , especially on days when I have to work with a limited stuff available in the pantry. I love the golden bread specked with reds and greens sparkling on my plate. To my eye  it seems like an exquisite piece of art . I make these in the form of mini  cakes . K calls them Sunshine cakes ! This recipe was given to me by an ex colleague G , who would bake it for us on a large cast iron skillet every other week.

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Broccoli Patoli

I first read about this dish when a reader commented about this dish on Indira’s blog sometime last year. I tried to recreate the same in my kitchen and it was amazing and has been a regular. Broccoli is easy to eat for me only when I make this dish!

2 head of Broccoli or a packet of cut florets
2 medium sized onions
A pinch of turmeric
1/2 teaspoon of chili powder
Oil, Salt to taste

For the Paste :
1/2 cup of toor dal and chana dal
1×1 piece of ginger
1 teaspoon of cumin seeds
2 green chillies

For the Popu:
1 teaspoon mustard seeds
1 teaspoon of urad dal
A pinch of Asafoetida/hing
1 red chilli
A few curry leaves

1. Wash and pat dry the broccoli and steam exactly for 6 minutes and remove and place in Ice cold water so that they don’t lose the green color

2 soak the Ingredients for the paste in warm water for at least 15-30 minutes and grind into a coarse paste and place in a pressure cooker and cook without a whistle for 8-10 minutes .

3. Do the Popu /tadka/seasoning in a skillet by heating oil and adding urad dal, cumin seeds, mustard seeds, red chilli , curry leaves and hing

4 Add the finely chopped onions and saute until pink, add the steamed broccoli florets, the coarsely ground patoli paste , salt, turmeric and cook until all the ingredients mix well , not more than 5 minutes.

5.Remove and serve hot with rice

Brocolli patoli