ABCDlady Magazine - for the American Born Confident Desi

Cocktails and Cuisine

By Priya Sastry

A Quick and Healthy South Asian Dinner

These days, everyone seems busy and pressed for time. With hectic work schedules, long commutes, family activities and travel, the fast food option becomes appealing. However, cooking healthy meals at home doesn't always require a lot of time. With the vibrant spring season upon us, fresh vegetables will soon be available at our local supermarkets and farmer's markets. By making smart choices and spending a few minutes in the kitchen, you can put a quick, healthy and flavorful meal on the table.

This month, try preparing mixed vegetable rice with comforting kadhi or cool spinach raita (yogurt-based dishes). The combination takes about 30-45 minutes to prepare. By using leftover rice for the Mixed Vegetable Rice you can really cut down on the preparation time. Set your timer and start cooking!

Mixed Vegetable Rice
Makes 2 servings

This flavorful rice dish is very versatile. It's a great way to use leftover rice in combination with fresh vegetables. Almost any vegetable can be used in this recipe. It helps to chop all the vegetables the same size as it allows for even cooking.

Ingredients
2 cups cooked basmati rice (I used ½ cup uncooked brown basmati rice combined with ½ cup uncooked white basmati rice)
2 tablespoons canola oil
½ teaspoon cumin seeds
1/8 teaspoon turmeric
2 small cloves garlic, minced
1 small green chili, chopped finely
1 medium onion, chopped finely
1 tablespoon tomato paste
½ small green pepper, chopped finely
½ red pepper, chopped finely
½ orange pepper, chopped finely
½ cup frozen peas
½ cup baby spinach, chopped finely
½ teaspoon garam masala (a South Asian spice blend), available at most South Asian grocery stores
1 teaspoon salt
1 tablespoon cilantro, chopped finely

Instructions

1. Heat canola oil in a large pan for 2 minutes on medium heat.

2. Add cumin seeds and turmeric. Fry for 2 minutes until cumin seeds are lightly golden brown.

3. Add onions, garlic and chilies. Cook for 5 minutes until onions are translucent.

4. Add tomato paste and cook for one minute.

5. Add peppers and continue cooking for 5-6 minutes until peppers are soft.

6. Add baby spinach, peas, garam masala and salt. Cook for 5 minutes.

7. Turn off heat and garnish with cilantro before serving.

Tip:
- You can easily change the flavors of this rice dish by using different masalas (spice blends). For example, try South Indian sambhar powder (available at South Asian grocery stores) or Chinese 5-spice blend. Be adventurous and try something different from your spice cabinet!

- Other vegetables that can also be used in this dish include: carrots, green beans, yellow peppers or cabbage. You can even add extra-firm tofu for more protein.

- Pan-fry cashews in a little butter and add as a garnish to the rice dish. This adds crunch and makes the dish a bit more special.

Kadhi
Makes 2 servings

Kadhi is a Gujurati specialty that is comforting and tasty. It is a yogurt-based dish that is typically served with rice.

Ingredients
1 tablespoon besan flour (gram/chickpea flour), available at South Asian grocery stores
1 cup plain yogurt
1 ½ cups water
1 small clove garlic, crushed
¼ teaspoon grated fresh ginger
¼ green chili, chopped finely
¾ teaspoon salt
1 teaspoon sugar
1 tablespoon ghee (clarified butter), available at most South Asian grocery stores
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon turmeric
pinch of asafoetida (herb), available at South Asian grocery stores

Instructions
1. In a medium-sized saucepan, whisk together besan flour, yogurt and water until it is smooth and no lumps remain. Set aside.

2. In a mortar and pestle, crush together garlic, ginger and green chili to make a paste. Add to yogurt mixture.

3. On medium heat, bring to a boil. Stir rapidly to prevent lumps from forming. Lower heat and simmer.

4. In a separate pan, heat ghee on a low flame.

5. When ghee is melted, add mustard seeds and allow to sputter.

6. Add cumin seeds, turmeric and asafoetida. Fry for one minute.

7. Add to the kadhi along with salt and sugar. Bring to a boil once again.

8. Remove from heat. Cool for 5 minutes. Stir to combine.

Tips:
- Try adding pan-fried okra or pakoras (fried dumplings) to kadhi for an extra-special dish.

Spinach Raita
Makes 2-4 servings

This dish can be made very quickly as it uses frozen chopped spinach. It's a cool yogurt-based dish that can be served with any rice dish.

Ingredients

1 10-ounce box chopped frozen spinach
½ teaspoon salt
¾ cup plain yogurt
¼ cup light sour cream
½ cup water
½ teaspoon ghee
1/8 teaspoon mustard seeds
pinch of asafoetida

Photos by Priya Sastry

Instructions

1. Thaw spinach in microwave oven.

2. After spinach is thawed, squeeze out water.

3. Place spinach in a microwave-safe bowl and microwave for 4 minutes.

4. Remove spinach from microwave, add salt and let cool.

5. Place spinach in a medium-sized bowl and add salt.

6. Add yogurt, sour cream and yogurt. Mix until combined.

7. In a small saucepan, heat ghee on low flame until melted.

8. Add mustard seeds and allow to sputter.

9. Add asafoetida.

10. Add to the spinach-yogurt mixture. Mix until combined.

11. Refrigerate for 2-3 hours before serving.

Tips/Suggestions:

- A dried red chili can be added to the ghee in order to make the dish spicy.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her fiancé doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.