I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.
1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
a few curry leaves
In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.
Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6 minutes until the vegetables soften.
Add bulgur wheat and mix well. Continue cooking until cooked and all the moisture evaporates. I like to increase the flame to medium heat, add a little ghee and cook for a minute or two to let the bottom brown a little. That’s the tasty part 🙂
Serve warm. Makes 1 serving.
I am not a 21-day fix expert, but I count this as 2 Greens, 1 Yellow, 1 Blue and 1 tsp.
Millet & Beets Upma
Pearl Couscous Upma
Pearl Tapioca Upma
Red Rice Poha Upma
Upma & Pesarattu
I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa. This makes 2-3 servings if you are on a diet.
1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish
Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.
Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.
Season with Vangi bath mix or home made curry powder, grated coconut and mix well.
Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.