Tofu Paneer Pulao

Hello! Hello! It has been a while since I posted a new recipe. I have to tell you, starting a new job is hard. Its something I love to do .. and I really wanted (and needed) the change .. but the change has totally thrown me for a loop. I'm driving the same distance and time (about 40 miles one way) as my old job but I go in the direction of the city now and encounter a lot of traffic. By the time I get home .. I'm exhausted. For the last 3 months, I've relied on tried and true RRC and HH recipes. Various kinds of stir fries, and Red Beans and Rice and Dal and easy stuff like that. I'm sure you've seen my posts on my FB page. Last night I tried a new recipe and fired up my laptop, which by the way had been sitting on my desk for more than 2 months. I had so many updates to install, I never got around to posting my recipe before it was time for bed. 

This recipe came together really easy. It was born out of the desire to eat rice (Indians are rice eaters), but to eat a simple rice dish. Tofu is an excellent substitute for paneer (fresh cottage cheese) which is used in a lot of Indian dishes, as a source of protein. I used Mori-Nu Extra-Firm Silken tofu in this recipe because that is what I had on hand. Any firm or extra-firm tofu should work just as well. I did not press or drain the tofu. I used white rice in this recipe, but brown should work as well, so long as the cook time is adjusted accordingly. I used this dish as my entree. You can also serve this as a side dish. Enjoy!! 

Prep Time: 20 min

Ingredients (Serves 4):

1. 1 cup Basmati Rice
2. 2 cups Water
3. 1 x12oz Pack of Extra-Firm Mori-Nu Silken Tofu, diced
4. 1 tbsp Dried Onion Flakes (or use 1/2 cup fresh finely diced onions)
5. 2 tsp Garlic Powder
6. 2 tsp Deggi Chilli Powder
7. 2 tbsp Low-Sodium Soy Sauce
8. 4-6 Green Onions (green portions only), diced finely.
9. Salt to taste.

Directions:

Wash rice well in a lot of water (soak and drain multiple times to remove all dust). Add everything to a dutch oven (in my opinion, pilafs always come out better in heavy lidded pots; I used my Le Creuset but any lidded stock pot should really work). Bring to a boil, reduce  heat, cover until only a crack remains on the side and cook on Medium-low until rice is tender. Cover completely. Remove from heat and let sit for 10 minutes. These last 10 minutes are crucial for rice pilafs as this allows the rice to absorb any excess water and fluff up. Serve warm with crispy baked papadums, or even baked tortilla chips. Sprinkle some hot sauce and you're talking my talk :) !!! Enjoy!! 

Nutrition Facts (Per Serving): Calories 189 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 41.4 g; Fiber 1.7 g; Sugars 1.8 g; Protein 4.6 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Savory Southwestern Oatmeal

I made this last weekend and loved it and I made it again this week for dinner when I couldn't figure out what else to make for myself at short notice (after staring at the pantry for a few minutes). Ever since I returned from my trip to India, I've been somewhat lazy and have been making either super quick meals or staring at the pantry for several minutes each night before deciding on what to make. This is another recipe that has been modified from one posted by The Oatmeal Artist and it's a definite keeper. 

Adapted from: The Oatmeal Artist: Savory Mexican Corn Oatmeal

Prep Time: 10 min

Ingredients (Serves 1):

1. 1/2 cup Old-Fashioned (Rolled) Oats
2. 1/4 Small Red Onion (diced)
3. 1/2 cup Frozen Corn
4. 1/4 cup Black beans, rinsed and drained
5. 1 Medium Roma Tomato (diced)
6. 1/2 tsp Cumin
7. 1/2 tsp (Deggi) Red Chili powder
8. 1 tbsp Lemon/lime juice
9. 1 tsp Cilantro leaves, finely diced
10. Salt and Pepper, to taste
11. Hot Sauce, to taste (I used Cholula)

Directions:

Mix Oats, cumin, a pinch of salt and 1/4 cup corn with 1/2 cup water in a microwave safe bowl and microwave on high for 3 minutes, making sure to keep an eye on the bowl so that it doesn't overflow. Once the oats are done, remove from microwave, mix well and set aside. Line a sauce pan with water. On medium heat, saute onions in water until translucent. Add cumin, a pinch of salt, chili powder, the rest of the corn and mix well. Cook for a few minutes and then add black beans. Stir and simmer for a few minutes until beans are warmed up nicely along with the rest of the veggies. Remove from heat, mix with oats and corn, and lemon/lime juice (to taste). Transfer to a serving dish, top with fresh diced tomatoes and cilantro leaves. Serve with hot sauce.  Enjoy!!

Nutrition Facts (Per Serving): Calories 301 (Fat Calories 38)

Total Fat 4.3 g; Carbohydrates 60.5 g; Fiber 10.7 g; Sugars 6.1 g; Protein 12.0 g

Aloo MIrchi Subzi

Some days are just meant to be 'Roti & Subzi Days'!! That's comfort food to an Indian. Some fresh chapatis and one curried vegetable. On this Tuesday evening, that is all I was in the mood for. I had some Russet potatoes, some red and green bell peppers and so it was a night for Aloo (Potatoes) and Mirchi (Sweet Peppers). 

Aloo Mirchi Subzi

Prep Time: 20-25 min

Ingredients (Serves 4):

1. 2 Russet Potatoes, peeled, and cut into 1/2" cubes (about 2 cups)
2. 1 Medium Red Onion (diced, about 1/2 cup)
3. 1 Large Green Bell Pepper (diced, about 1 cup)
4. 1 large Red Bell Pepper (diced, about 1 cup)
5. 2 tbsp Ground Cilantro seeds
6. 1/4 tsp Turmeric
7. 1 tsp Cumin Seeds
8. 1 tsp Deggi Chili Powder
9. 2-3 tbsp fresh, chopped Cilantro leaves. 
10. Salt, to taste

Directions:

Line a pot on medium heat with water and add onion. Saute for a couple of minutes until translucent and add diced potatoes. Saute for a good 10 minutes on medium heat until the potatoes are almost done (fork tender). Add all the dry spices, toss well and then add diced peppers. Mix everything well. Sprinkle chopped cilantro leaves on top, reduce heat to medium low, cover and cook for about 5 minutes until the peppers start to wilt. For this dish, in the end you want the potatoes to be almost a little over-cooked (but you don't let them become completely mushy). And you want the peppers to be cooked and tender, but you want them to retain just a bit of a crunch!! Serve hot, as a side dish with whatever else you're having, or enjoy this dish as your entree with Naan or fresh rotis! Yum! 

Nutrition Facts (Per Serving): Calories 152 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 33.8 g; Fiber 6.0 g; Sugars 4.7 g; Protein 4.0 g

Tips for Leftovers:

1. Spread a thin layer of hummus on 2 slices of bread, load up with subzi, bring the sandwich together and grill on a George Foreman, or sandwich maker until crisp. Serve hot with tomato ketchup, or even better, with fresh mint chutney!
2. Roll out a fresh roti (uncooked), load up one half (of the central portion) with subzi, fold over and seal the ends with wet fingers (almost like a large ravioli, or dumpling). Crimp the edges with your fingers, place on a parchment paper lined cookie sheet and bake in an oven (375 F) for 20 minutes (or until crisp), for fresh home-made, non-fried, Samosas! 

Rassa Aloo

Rassa Aloo simply means Curried Brothy Potatoes. My mom would make something similar to these as a breakfast dish which we would eat with puris (Indian deep fried, whole wheat, flat bread). Although it is derived from a very traditional Indian breakfast dish, my version is a lot higher on protein (in the form of TVP) and has no butter at all. My mom's version was pretty loaded with Ghee - a traditional Indian version of clarified butter. I've used TVP in this recipe because I'm trying to finish up my stock and am moving away from processed soy protein. Feel free to use Seitan or Tempeh, or even extra-firm tofu in this dish. 

Rassa Aloo

Prep Time: 15 min (with pre-boiled potatoes)

Ingredients (Serves 6-8):

1. 2 lbs Red Potatoes, boiled and quartered.
2. 1 x 15oz can of Diced (No Added Salt) Tomatoes
3. 1 cup presoaked TVP Chunks (I use Nutrela)
4. 1 tbsp Ginger-Garlic Paste
5. 1 tbsp Goya Recaito Cilantro Cooking Base
6. 2 tsp Cumin seeds
7. 1 tsp Mustard Powder
8. 1-2 tsp Deggi Chilli Powder
9. 1-2 tsp Garam Masala
10. 1/2 tsp Turmeric
11. 2 tbsp Nutritional Yeast
12. 1/2 tbsp Dijon Mustard
13. 4-6 fresh/frozen Curry Leaves
14. Salt and Pepper, to taste
15. Lemon/Lime juice, to taste
16. Hot Sauce, to taste.

Directions:

Line a pan with water and add ginger-garlic paste and recaito cilantro cooking base. Saute for a couple of minutes and then add diced tomatoes. Saute for a couple more minutes until the tomatoes begin to simmer. Then add 2-3 cups of water (or home-made vegetable broth) to the pan. Bring to a boil and add TVP chunks, remaining spices and potatoes. Cover and simmer for 10-15 minutes. Serve hot over rice or with slices of whole wheat bread. 

My Assessment: I can eat this dish just by itself, without any rice or bread or pasta because the added potatoes provide the starch. The TVP provides the protein and the tomatoes and curry leaves and spices provide all the flavor you might crave for a meal. Some might call it a chunky potato soup. Its pretty darn filling, I must add!!! 

Nutrition Facts (Per Serving): Calories 210 (Fat Calories 21)
Total Fat 2.4 g; Carbohydrates 36.5 g; Fiber 7.7 g; Sugars 6.7 g; Protein 13.1 g

Tofu & Peas w Curry Leaves

I usually keep a pack (or two) of  tofu on hand for emergencies .. or for days when I feel like I eating something more than veggies with my dinner. Yesterday, on the way back from the grocery store, something in the trunk (from one of the other bags) fell atop the tofu container and popped the plastic cover i.e. I was left with a busted pack of tofu that needed to be used soon. I'd also picked up some curry leaves on my monthly trip to the Indian Grocery store and decided to combine the two together this afternoon!

Tofu & Peas Curry

Prep Time: 20-30 min

Ingredients (4 Servings):

1. 1 x 14oz Pack of Extra-Firm Tofu, cut into bite sized cubes
2. 1.5 cup frozen Peas
3. 1 small Roma Tomato, diced into large chunks (1/3 cup)
4. 2 tsp Ginger-Garlic Paste
5. 1 tsp Mustard Seeds
6. 1/4 tsp Turmeric Powder
7. 1 tsp Cumin Seeds
8. 5-6 fresh Curry Leaves
9. 1 tsp Penzey's Sweet Curry powder (optional)
10. 2-3 cups water or Homemade Vegetable Broth
11. Salt and Pepper, to taste

Directions:

Line a deep stockpot with water or vegetable broth and add mustard seeds and curry leaves. Allow these to simmer for a couple of minutes to release their aromas. Then add the remaining spices and peas. Adding more broth to keep everything from drying. Once peas thaw and start to simmer, add tomatoes and tofu and add another cup or so of water or broth. Note that I did not press the tofu since I was adding it to a broth based dish. If you press it, it may absorb some more of the flavors but you'll need to add more broth to make it the same consistency as the pressed tofu will absorb a lot of liquid. 

Tofu & Peas Curry over Brown Rice

The final dish should be soupy like a vegetable soup so add enough broth to ensure that consistency. If you want it thicker, feel free to add less water. I like it soupier because that curry-leaf-flavored broth is the best part. Once everything comes to a boil, cover and allow to simmer for 10-15 minutes. Taste test before serving and add salt, as needed. Serve hot over steamed brown rice and garnish with salt and pepper. 

My Assessment: I loved the aroma of curry leaves in the house. If you're new to Indian cuisine, the aroma and flavor provided by curry leaves is an excellent, yet mild, introduction to the spicy cuisine of the Indian sub-continent. 

Nutrition Facts (Per Serving)*: Calories 158 (Fat Calories 51)
Total Fat 5.6 g; Carbohydrates 13.4 g; Fiber 5.3 g; Sugars 3.2 g; Protein 13.7 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary tremendously.

Shredded Kale w Almonds

Kale ... aah!!! I still don't believe how much my body craves it after going without it ... even every couple of days. I had one bunch in the fridge already and I bought another bunch of dinosaur kale and a box of baby kale at the store last night. I hadn't had any kale at all in the last couple of weeks as I was travelling on business and kale isn't big on restaurant menus ;) so I was feeling greedy. I decided to adjust/modify my previous Garlicky Kale recipe to make it easier to eat. In the past, whenever I've made kale I've simply torn the stems away from the leaves and used is as it - coarsely torn and in some pretty large pieces. Unfortunately that makes it a rather 'ungraceful' dish to eat. 

Shredded Kale w Slivered Almonds

So today, I decided to shred my kale to make a more 'eater-friendly' version. Shredding salads and greens has definite nutritional advantages over eating them whole. While the act of chewing the leaves does help breakdown the cell walls, none of us really chew as well as we should, and often portions of leaves are swallowed whole. Fresh shredding of greens, and even other veggies (i.e. its not the same as buying shredded lettuce of cabbage), allows us to cut and expose a lot more of the cellular contents and that releases lot of enzymes and nutrients that may otherwise not be readily released. 

Prep Time: 10 min

Ingredients (2 Servings):

1. 2 cups fresh Kale
2. 2 tbsp Slivered Almonds
3. 1 tbsp Minced Garlic
4. 2 tsp Red Pepper Flakes, to taste
5. 1 tsp Deggi Chilli Powder
6. Salt, to taste
7. 1/4 cup water, as needed.

Directions:

Shredded Kale

Wash kale well to remove any dirt and then remove the thick stems. Using a food processor (shredder or slicer attachment) shred kale just before you're ready to prepare this dish. Because some of the enzymes and nutrients exposed by shredding can be labile to oxygen or air ... you will lose nutritional value while it sits on the counter after shredding. In a skillet on medium heat, add a thin layer of water, and add garlic, red pepper flakes and deggi chilli powder. Mix well and once garlic is fragrant, add shredded kale and slivered almonds. Toss well. Add a splash of water and cover and allow to simmer on very low heat. Stir every few minutes (adding splashes of water, as needed to prevent drying) until the leaves turn dark and wilt. Serve warm as a side dish. Garnish with hot sauce (I used Cholula).  

My Assessment: Loved it even more than my original recipe and this was so much more easy to eat!!!

Nutrition Facts (Per Serving with Almonds): Calories 81 (Fat Calories 34)
Total Fat 3.8 g; Carbohydrates 10.7 g; Dietary Fiber 2.7 g; Sugars 0.6 g; Protein 4.0 g

Mung Dal w Spinach & Peas

Tonight I was craving the comfort of home (got some bad news this morning) and so decided to make a simple dal to serve over rice. I looked at the variety of whole, split, and split-skinned lentils I had and decided on using Mung Dal. This recipe is an enhanced version of what my mom still makes all the time. She tends to make the traditional/authentic unadulterated versions - her dal is just a dal, without any spinach in it!!     

Palak Mutter Mung Dal

Prep Time: 20-25 min

Ingredients (6 servings):

1. 1 cup Split-Skinned Mung Dal
2. 2 cups Baby Spinach
3. 2 cups frozen Peas
4. 6 Sun-Dried Tomatoes (Plain dried, Whole foods 365 brand)
5. 1 (4oz) can of Tomato Sauce
6. 2 tsp Cumin Seeds
7. 1/2 tsp Turmeric Powder
8. 1 tsp Deggi Chili Powder
9. 1 tbsp Goya Recaito Cilantro Cooking Base
10. 1 tbsp Tamicon
11. Salt to taste

Directions: 

Mix all ingredients together (except for the Tamicon) with 4 cups of water and bring to a boil. Simmer until dal is tender and begins to break apart. The preparation should be really soupy, so if it begins to thicken too much add cup or so of water. When the dal is tender, do a quick taste test for salt and add more, if needed. then add the tamicon, stir well and serve over brown rice. 

Nutrition Facts (Per Serving): Calories 168 (Fat Calories 8)
Total Fat 0.9; Cholesterol 0g; Carbohydrates 29.6g; Dietary Fiber 7.6g; Sugars 5.0g; Protein 11.3g

King Kale Pilaf

I've been looking for some different kale recipes recently and today I decided to adapt one of the interesting ones I've found recently. Being Indian, and being the daughter of a Rice-loving North Indian man, I have  always considered a warm Basmati Pilaf, or Pulao as we Indians call it, to be the ultimate comfort food. Today's recipe uses close to 8 cups of chopped Kale, for 1 cup of White Rice. With that much kale, it deserves to be called King Kale Pilaf!

King Kale Pilaf!

Adapted from: Tasty Palettes - The Colour Purple

Prep Time: 20-30 min

Ingredients (4 Servings):

1. 1 cup White Basmati rice
2. 8 cups Kale (stems removed, leaves chopped fine)
3. 1 Medium Red Onion, diced
4. 1/2 cup Frozen Peas
5. 1/2 cup Frozen Corn
6. 1 tbsp Cumin seeds
7. 2-3 pcs Cloves
8. 2-3 pcs Green Cardamom
9. 2-3 pcs Black Peppercorns
10. 2-3 pcs Black Cardamom
11. 2-3 pcs Bay Leaves
12. 1 tsp Deggi Chili Powder
13. 1-2 tsp Garam Masala
14. Salt and Pepper, to taste

Directions:

Boil rice in an ample amount of water, drain and set aside. Line a deep pot with water or home-made vegetable broth and add onions. Once onions become translucent, add whole spices and saute for a couple of minutes until the aromas are released. Sprinkle a little bit of salt, mix and add corn and peas. Mix well. Then add kale in small increments and fold the vegetables and spices into the kale until everything is well incorporated. Simmer until the kale reduces in volume (about 7-10 minutes). Once most of the water is evaporated, add rice, fold everything together and garnish with garam masala and fresh cilantro leaves. Serve warm. 

My Assessment: I really liked this dish. Sauteing the kale tenderizes it immensely. The whole  spices gave it a subtle flavor without the heat and I loved how much fiber I was consuming with each bite and it almost made up for the fact that I made this pilaf with white rice :)

Nutrition Facts (Per Serving): Calories 283 (Fat Calories 14)

Total Fat 1.5 g; Cholesterol 0 g; Carbohydrates 60.8 g; Dietary Fiber 5.7 g; Sugars 3.6 g; Protein 9.8 g

Quinoa Upma

Upma is a South Indian Breakfast dish that is immensely popular also in the Northern parts of the country. It was also one of my Dad's favorite snacks, and my mom would make it at tea time. It is traditionally made from roasted refined semolina. Depending upon regional preferences, it may be made as a thick porridge or as a dry crumbly dish. In either case, spices and a lot of veggies are added to make it wholesome and nutritious. Some regional variations include vermicelli, pearl sago (similar to tapioca) and whole-wheat semolina. Nuts (peanuts, cashews) and coconut are often added as garnishes. 

Quinoa Upma

Prep Time: 20 min

Ingredients (Serves 2):

1. 1/2 cup Quinoa, rinsed and drained
2. 1/3 cup Corn
3. 1/3 cup Peas
4. 1 Roma Tomato 
5. 2 tbsp Minced Onions
6. 1 tsp Garlic powder
7. 1 tsp Cumin powder
8. 1 tsp Mustard seeds (whole)
9. 1/4 tsp Turmeric
10. 1/2 tsp Deggi Chili Powder
11. Salt and Pepper, to taste
12. 1/2 tsp Roasted Cumin powder (optional)
13. 1-2 Green Chili peppers, sliced lenghwise (optional)
14. 1 tsp Cilantro leaves (fresh or dried)
15. 2 tbsp Peanuts/Cashews (optional)
16. Water or Vegetable Broth, as needed

Directions:

In a small sauce pan, add 1 cup of water to quinoa and bring to a boil, reduce heat to a slow simmer until quinoa is done, and then drain and set aside. Meanwhile, line a skillet with water or home-made vegetable broth and add minced onions, garlic, cumin, mustard seeds, turmeric and deggi chili powder. Mix well and allow to simmer for a minute or so. Add peas and corn and mix well. Allow to simmer, uncovered, until the spices are well incorporated and any extra water is evaporated. If using nuts, add them at the same time as the peas and corn. If you like carrots, you can slice some in at this stage as well. I didn't have any at home today. They make a really pretty picture when added in :) !!! Taste test the veggies at this time and add any additional spices, to your taste. Add drained quinoa and mix well, adding a splash of water or broth, as needed, to prevent sticking and burning. Once well mixed, add cilantro leaves and a sprinkle of roasted cumin powder, if you have any. All it does is add a wonderful aroma and cuminy flavor. Serve warm with or without hot sauce, or green chili peppers. I served it without any hot sauce as it tasted perfect without the added heat. I used a plump read chili pepper as a garnish for my pics :)

Quinoa Upma ... umm umm good!

Nutrition Facts (Per Serving)*: Calories 234
Total Fat 3.8 g; Cholesterol 0 g; Carbohydrates 42.8 g; Fiber 6.8 g; Sugars 5.6 g; Protein 9.8 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary tremendously.

Cumin-Spiced Potatoes

Jeera Aloo

This afternoon at lunch, as I was  browsing the New Herbies page on Facebook, I came across pictures and a video recipe for Jeera Aloo. Simply translated, it is a dish consisting of Cumin-Spiced potatoes. I was reminded of lazy afternoons when Mom would make Jeera Aloo for lunch, and hence decided to make my own version tonight!! 

The posted pictures looked amazing and I'm sure it tasted great as well.  However, and yes, there is always a however ... when I looked at the video - two things jumped out at me (a) the recipe called for 2 tablespoons of oil and (b) it used at least 10 different spices and condiments (if not more). In my opinion, when oil or butter are added to potatoes - they seem to absorb it all and only begin to look/feel/taste greasy when the starch is completely saturated (e.g. deep-fried french fries feel greasy on the tongue but a baked potato, even with a gob of butter often seems dry) - so in my opinion, the 2 tablespoons of oil (in 4 cups of diced potatoes) would just disappear and make the dish appear healthy. Here's the bad part - if one used 2 tbsp of olive oil, there would be 28 g of pure fat, and 280 calories hiding in this dish.  Secondly, Jeera Aloo is supposed to be a simple quick fix meal back home in India. Typically, it is eaten with fresh chapatis and the beauty of this dish lies in its simplicity. I didn't think it needs to be complicated with so many flavors.  

Prep Time: 20 min

Ingredients (6 Servings): 

1. 4 Russet Potatoes (steamed and peeled)*
2. 1 Medium White Onion
3. 3 tsp Cumin Seeds
4. 1.5 cup Vegetable Broth
5. 1 tsp Deggi Chili Powder
6. 1 tsp Salt
7. 1/8 cup fresh Coriander Leaves

* If you want to leave the skins on, use red potatoes instead and cook in the broth, instead of presteaming the potatoes. I chose to remove the potato skins because that is how I grew up eating it.

Directions: 

Scrub 4 potatoes with a vegetable brush and while still soaking wet, put all 4 in a grocery bag and place in the microwave on high for 5 minutes. Once done, test the potatoes with a pastry pin or knife for doneness. If needed, microwave for another 5 minutes and the potatoes should be really well steamed. This is  a trick I learnt a few years ago from my sister-in-law Arti - of the Aloo Paratha fame!! The grocery bag helps maintain the moisture in the potatoes while they are getting steamed.  Once done, transfer potatoes to a colander or a bowl and the skin should peel off really quickly off the potatoes. 

Aloo Jeera

While the potatoes are being steamed in the microwave, line a skillet with vegetable broth and add cumin and deggi chili powder. As they both release their aroma, add diced onion and mix well. Add salt, which will allow the onions to wilt and then reduce heat to medium low to allow the onions to cook down. Once potatoes are done, peel and dice each one into bite-sized pieces. Steamed potatoes tend to become crumbly, so don't worry if your pieces don't look perfect, the crumbles, mix-in with the cumin and onions and that is what adds to the flavor to this dish. Toss everything together, adding splashes of vegetable broth if the potatoes begin to look dry. You want the potatoes to be moist, but not runny. I ended up using about 1.5 cups of broth today but I've used a little more or less in the past. Cover, turn heat to medium-low and let sit for a couple of minutes to allow the flavors to blend and merge. After 5 minutes or so, uncover, toss well and add finely tossed cilantro leaves and give it another toss. Do a quick taste test for salt and add more, as needed. Garnish with a sprinkle of deggi chili powder and a sprig of Cilantro. 

Steamed Broccoli & Jeera Aloo

My Assessment: Both my DH and I loved over dinner tonight!! We had a huge plates of steamed Broccoli with Jeera Aloo. Amazing!!! :)  

Nutrition Facts (Per Serving): Calories 119
Total Fat 0.7 g; Cholesterol 0 g; Carbohydrates 24.7 g; Fiber 3.8 g; Sugars 2.6 g; Protein 4.0 g

Herb & Spice Fact of the Day

Deggi Mirch or Kashmiri mirch is an Indian spice made by blending roasted dried red bell peppers and Kashmiri red chilies. 

It has a mild heat and a deep red-orange color. It is often used for its color more than its heat as it impart a deep red color when cooked. It northern India, it is liberally added to curries, dals, kebabs, soups and stews. It has a rich bold (almost smoky) flavor with a heat index of 1500-2000 Scoville units. In comparison, Cayenne peppers are around 50,000 SHU. 

Deggi chilis are a great way to add the color and flavors of chili peppers, without the heat.