South Indian Upma

One of my favorite snack foods growing up was South Indian Upma. My mom would most often make it for breakfast, which is when it is traditionally eaten, and then occasionally she would make it as an evening snack. To me, it is almost a comfort food. It reminds me of lazy weekend afternoons at home with the lovely aroma of sizzling mustard seeds and curry leaves. I didn't get a very good picture today but the taste and aroma was just wonderful. 

Prep Time: 20 minutes

Ingredients:

1. 1/2 cup Sooji (semolina).
2. 1/3 cup fine rice vermicelli, dry, crushed 
3. 1 tsp butter
4. 1 tsp mustard seeds
5. 8-10 green onions/Scallions, sliced longitudinally.
6. 1/2 cup frozen peas
7. 1 medium tomato, diced into chunks. 
8. 4-6 dried curry leaves
9. 6-9 cilantro leaves
10. 1/2 tsp chilli powder
11. salt to taste

Directions:

In a dry skillet, on medium heat, roast semolina and crushed rice vermicelli until deep golden brown (about 5-7 minutes). In the center of the skillet, open up a spot by moving the roasted dry semolina and vermicelli to the side. Add the butter and mustard seeds. Once the seeds begin to pop, mix into the roasted semolina and then add green onions, frozen peas and tomato. Sprinkle with salt and roast everything for another few minutes until all peas are thawed and the water from the tomatoes is evoporated. Mix in dried curry and fresh cilantro leaves and chilli powder. Mix well. Then add 1/2-2/3 cup of cold water. This will quench the heat and stop the roasting process, but will also release aromas from all the spices, and will also help the roasted semolina to puff up and cook completely. I like my Upma to be creamy and the consistency of oatmeal. Some people prefer it to be flaky, for which you should simply use less water.

My Assessment: A+++

Spinach, Lentils, Mushrooms & Wild Rice Risotto

I was itching for a one pan recipe tonight. I knew it had to be some sort of grain, with veggies and maybe some lentils to make it worth my while ... !! I also got some Barley the other day and had been wanting to use it. So this evening's research yielded a rather interesting recipe - Barley and Lentil Pilaf with Mushrooms & Spinach. Now that seemed like the perfect thing to make tonight and I was looking forward to trying barley .. except, I caught sight of a packet of Near East Long Grain and Wild Rice Pilaf, which has been sitting in my pantry for a while ... so quite serendipitously my plans for a barley and lentil pilaf turned into a risotto. I used the same recipe, only I used rice instead of Barley and green lentils instead of brown. 

Prep Time: 20-25 min

Ingredients:

1. 1 Pack of Near East Long Grain and Wild Rice Pilaf
2. 1/3 cup Split Mung dal (Green lentils)
3. 2 sachets of Swanson Vegetable Flavor boost 
4. 1 cup water
5. 1 small Red onion, diced
6. 1 cup baby spinach
7. 4-6 large mushrooms, sliced  
8. 1 tbsp pine nuts
9. Salt and pepper, to taste
10. 1 tsp fresh Thyme leaves. 

Directions:

Line a dutch oven, or deep (non-stick) stock pot with half cup of water and mix in both sachets of flavor boost. These are small sachets of concentrated broth, that can be stored at room temperature. I like using these because I can use one, or more, depending upon my recipe, and I don't need to worry about the rest of the carton of broth going bad in the fridge. Once the water comes to a boil and the flavor boost paste is mixed in, add dal and allow to simmer for 5-7 minutes while preparing everything else. Then, mix in the packet of rice, with provided seasonings. I did not use any oil for the rice.  

Turn the heat to medium low and let rice and dal simmer. Dice onions and add to the pot. Mix in and let simmer. Then add baby spinach, sliced mushrooms and pine nuts and continue to let it simmer until the rice and dal and both tender. If it begins to look a little dry, add a splash of water, as many times as needed. Given the slightly grainy nutty texture of the dal, the final dish should be a very moist, almost runny risotto, not a dry pilaf. I found that if you let it get too dry it doesn't taste as good. Once both the rice and dal are tender, add the thyme leaves, mix in, cover and let sit for 5 minutes to allow the flavors to meld together. Serve garnished with freshly cracked black pepper.    

My Assessment: I liked it .. and the best part, its a one-pot dinner, with enough leftovers for lunch too! My picture looks a little dry and not as moist as it should. My dinner sat for a few minutes while I ran around after Nik :) .. oh well! Life as a mom!! 

Herb & Spice Fact of the Day

Having nightmares? Place a little thyme under your pillow for a restful night! Thyme has been used for healing, good health, and cleansing. The ancient Egyptians used thyme in the mummification process. The ancient Greeks sprinkled thyme in their baths and used it on bandages to prevent infection. The ancient Romans used thyme in the treatment of depression. Thyme was also placed in coffins to ensure passage to the next world. Needless to say, thyme is packed with numerous health benefiting phytonutrients (plant derived compounds), minerals and vitamins that have made it so popular since ancient times. 

The essential oil, Thymol, is the main ingredients in thyme and it has been shown to have antiseptic and anti-fungal properties. Other volatile oils in thyme include carvacolo, borneol and geraniol. It also contains flavonoids and Phenolic antioxidants like zeaxanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme has one of the highest antioxidant levels among culinary herbs. 

Thyme also is a rich source of B-complex vitamins, beta carotene, vitamin A, vitamin K, vitamin E, vitamin C and folic acid (Vitamin B9). There are more than a 100 varieties of thyme and each one has a slightly distinct taste. In general, thyme has a slightly pungent, spicy, clove-like flavor. It has a strong flavor, so a little bit goes a long way.