Quick Lunch Series: Mango Pullihora with Quinoa


hmmm………..mouth watery :-)

Originally posted on Fly 'n Cook:

Traditionally Pullihora (or yellow rice) is made with rice, the yellow color stemming from the fragrant turmeric powder that is used in abundance to give the rice the distinctive yellow color. The three key ingredients are the rice, turmeric and either citrus juice from a lemon or tamarind juice to give it a tangy flavor. Seasonings tend to vary by personal preference. Variations of this dish can be made by  substituting the lemon or tamarind juice with Indian grapefruit juice, mango juice, pulp or shredded mango, or any citrus fruit juice that is not sweet. Rice can be substituted with poha (flattened rice) or rice rava etc. Here is a healthy variation using Quinoa.

1 cup quinoa
1 green mango

1/4 cup chopped cashews (can also use peanuts)
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric

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Anise Flavored Kumquat Marmalade

I have always been a big fan of marmalade especially Orange marmalade. I always have a jar ready in my refrigerator. Store bought marmalade is always too sweet and full of preservatives.  My first foray into jam (i.e. marmalade) or preserve making was a huge success! I made 10-12 8oz bottles of Persimmon-Orange marmalade that was fantastic! After sharing some with friends and family, devouring almost all the rest with some healthy, delicious Quinoa bread making Paneer toast, I am down to my last bottle.


Right now, kumquats are in season and pervading grocery stories. Kumquats are sweet but tangy and delicious to eat.

1 lb kumquats
1 cup orange juice
1 cup maple syrup
1-2 anise stars


Rinse and trim the edges of the kumquat fruit. Thinly slice the fruit, extracting the seeds and setting them aside. Add the sliced kumquat to a bowl. Add one cup orange juice (juice of about two oranges), and 1-2 anise stars. Add maple syrup and mix well. Place the seeds of kumquat in a cheese cloth and place in the bowl and transfer the bowl to the refrigerator for 12 hours.


After 12 hours, remove from the refrigerator. Remove the cheese cloth with the seeds and throw away. Place the bowl on the stove and bring to a boil. Reduce flame to medium low and continue to cook until the jam thickens, about 25-30 minutes. If making large batches, prepare canning jars and preserve.


Mysore Masala Dosa

Originally posted on ãhãram:

Mysore Masala Dosa has a very very special place in my heart. It was a great favourite with my late mother and it was the special treat we shared when we ate at Ram Ashraya in Matunga.

Ram Ashraya in Matunga is this venerable eating place that has been in existence for over 80 years. It serves wholesome South Indian fare. If you are ever at this place do try Goli Bhajji, Pineapple Sheera, Paan Poli, Pongal-Avial (on Sunday only), and lunch-time fare like Bisi Bele Bhaat.

For me, however, Mysore Masala Dosa at Ram Ashraya is IT! What is not to like about a crisp dosa lathered with a spicy coconut-garlic-chilli chutney and stuffed with yummy potato curry.  I can never finish one by myself and so am always looking for someone to share it with. For me, the favoured people to share this treat with were my brother and my late mother, people who…

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Mango Risotto

Originally posted on Fly 'n Cook:

I “cooked” this recipe in my mind’s eye a few months ago. Although, I bought arborio rice, for some reason I did not actually “cook” it, till recently. It turned out as tasty as I anticipated!

In fact, I can think of a slight variation of this, that can be made into a dessert…

You can’t really go wrong with mango!



1 cup arborio rice
1 green mango
1 onion
1/4 cup cashews
a little cilantro to garnish
salt to taste
a pinch of turmeric
1-2 tbsp oil
1 tbsp butter

Peel and chop mango. Process in a food processor to make thick pulp.

Cook the arborio rice according to directions. When cooked, add the mango pulp and mix thoroughly. Add salt to taste. Add turmeric or you can also use saffron.

Meanwhile saute sliced onion, until caramelized.

Heat the butter in a separate pan. Add cashews and fry…

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Pumpkin Payasam

A few weeks ago, I bought a small pumpkin to make creme brulee’. But I kept putting it off since I had to use cream. I thought maybe I would make Pumpkin Tapioca instead. From that sprung the idea of payasam. Here’s how I made it.



4 cups milk (I used 2%)
1/2 cup sugar
1/8 cup tapioca
1/4 cup vermicelli
1/2 tsp cardamon, ground
1 tsp butter
2-3 tbsp cashews
2-3 tbsp golden raisins

Dry roast the vermicelli for 4-5 minutes till lightly golden.

In a large pot, bring the milk to boil. Add sugar, tapioca and and roasted vermicelli and continue to cook.

Meanwhile peel and chop pumpkin. Add some water to a pan and cook the pumpkin till it softens. Mash to paste with spatula or put it through a blender. Add to the milk and mix well. Continue cooking for a few minutes and remove from flame.

In a separate pan, add a tsp of butter and fry cashews and raisins and add to the payasam. Serve warm as dessert after lunch or dinner.


Healthy & Refreshing Quinoa Dosa

Over the last few years, Quinoa has become one of my favorite grains. I have used it in making Upma, Pullihora, Biryani, Tomato Quinoa, Chipotle-style cilantro Quinoa rice, soups, salads,Tabbouleh and other quick to make healthy lunches for that office day meal.

qd3While week days tend to be too busy and I usually grab a greek yogurt or make a batch of oatmeal to last the week, come weekends I revert to a non-sweet breakfast item such as upma, dosa, or idli.

Over the years, I have refined these traditional south Indian breakfast items or tiffins as they are called, replacing white rice, or sooji with healthier options such as Amaranth, Quinoa and so on.

It has been a while since I made dosa, and as I started to soak the grains, I had this brain wave to replace rice with Quinoa. I wasn’t sure how this experiment would turn out, so I started out with small quantities.

If you are waking up on a Saturday morning wondering what to cook for breakfast, then this might be something worth-while to try for Sunday breakfast.


1/2 cup Quinoa grains
1/4 cup urad dal (black gram)
salt to taste

Soak Quinoa and dal in water in two separate bowls 8-10 hours or overnight.

qd1Rinse the two and blend with water until the batter is smooth. Season with salt and set aside for an hour or two.

When ready to make dosas, place a Tawa or pan on the stove and lightly grease to prevent sticking. Pour two-three tabspoons of the batter and quickly spread out to paper thin thickness. Drizzle a little oil and cook on medium. If the consistency is right and uniform, you don’t need to flip the dosa to cook the other side. It will peel off easily. For thicker dosas you will need to cook both sides.

qd2For masala dosa, top with 1-2 tablespoons of potato curry, and serve warm with chutney and sambhar.

See Also:

Coconut Chutney
Spicy Potato Curry

Spicy Potato Curry

I always love to make masala dosa and this spicy potato curry is something I always make with dosa.


3 Potatoes
1 onion
1 jalapeno
a few curry leaves
1 tbsp channa dal
2-3 tbsp cashews
1 tbsp urad dal
1tsp mustard seeds
1 tsp cumin seeds
2-3 dry whole red chilli
1/4 tsp turmeric
2 tbsp oil
dash of asafoetida
1/2 tsp red chilli powder (optional)
salt to taste
cilantro to garnish

Boil the potatoes until they soften and the skin is starting to peel off.

Meanwhile add oil to large pan. Add turmeric, asafoetida, channa dal, cashews, urad dal, cumin seeds, mustard seeds and whole red chillies and fry till lightly golden.

Add chopped jalapeno, and curry leaves and fry for a minute. Add sliced onion and continue to fry till the onion is translucent and starts to turn lightly brown on the edges. Peel and add potatoes and lightly mash with a spatula. Season with salt and add some red chilli powder (optional). Mix well and cook on low for another 5 minutes.

qd3Garnish with cilantro and serve warm with some rice or I love to eat it with dosa.


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