Barley salad

So, when I saw this salad last summer on Soma's blog, I just knew I had to do it. And I've made it several times since then. I love trying out new grains and barley was casually added to the list. I'd bought barley, but hadn't figured out what to do with it. Just when I think this way, Soma, very helpfully comes up with a post :D So, I figured, might as well do what she did.

Its amazing how filling this dish is, and how easily it can be put together. It requires a lot of chopping work, what with the myriad veggies thrown in, but trust me, its all worth it. Now, again, come this summer, I was determined to make it, click it and post it!

As Nandita and I were discussing on Twitter, sometimes, some dishes come out so well. And mostly during dinner at my place thanks to that being the only major meal cooked! Either I find the photos not great, or I just don't take any pictures. While I don't want to put any pressure on myself to take a picture of every thing I eat, I don't want to skip posting great recipe ideas on this blog. What do you guys do? How do you cope?

Here is the recipe!

Ingredients

1 cup barley

1-1.5 cups mixed veggies (carrots, beans, corn- we used the frozen mix :D)

1 cup spinach (fresh leaves) - no need to chop them.

1 small onion, diced

1 tsp cumin seeds

1 star anise

1 tsp garam masala

1/2 tsp red chili powder (or cayenne pepper powder)

1 tbsp oil

salt to taste

1. Cook the barley. We did so in a microwave. Cook until its tender but not too chewy/mushy. We ended up using about 2-3 cups of water. It took us about 15-20 mins. to cook the barley. Once cooked, drain if there is any excess water remaining.

2. While the barley is cooking, add 1/2 tbsp oil to a skillet. When hot, add the cumin seeds and star anise. When they crackle, add the onions and the veggies (except spinach) together. Let them cook for about 3-4 mins.

3. Add the spinach and all the spices and let it cook for another 5-10 mins.

4. When the veggies are almost tender enough to eat, add the cooked barley with remaining 1/2 tbsp oil. This will avoid individual grains from sticking together.

5. Cook for 2 more mins. Let it rest for a couple more minutes.

And you're ready to go!

Make it this summer. This works great as a salad or as a pulao too. We try to create different flavors every time we make this. Last time we made it, we experimented with Thai flavors. When you cook the barley in the microwave like we did, there is no need to soak it even. While I cut the vegetables, this cooked in the MW and it was drained and ready by the time I got done with cooking the veggies. How easy can it get?

Green Thai Curry - Off to Healthy Cooking!

While I racked my brains on what to submit to Mansi's Healthy cooking event, and almost gave up, Sireesha came along with an award for us (I cannot believe it, still, though) and I thought that we couldn't give up now! After all this! So, A and I concocted this Green Thai Curry for the event. Two days ago, we ate at Top Spice, a popular Thai-Malaysian restaurant here in Atlanta with my cousin and her family and I was a convert. I'm not the Thai food type while A pigs on Thai food. Tofu is his life saviour and I do not consider Tofu at all. Like, I do not think its food. Blame it on its colour or its texture!

Speaking of colour, I love colour in my food. I love chaat not just because of its taste, but because of the medley of colours on the plate. I love bright looking food than pale food. I like my food messy and colourful than neatly arranged and all that. Well, you get it. I'm not one of those perfect food blogga types ;) So, ya, getting back to the food! A came home from work and decided to make a Thai curry. I was game since I've started loving Thai food in the last two days :) Our fridge had remnants of veggies from a long-gone Farmer's Market trip. And this situation was perfect for a Thai dinner. So, here it is - the colours, the flavour, the richness, and all the proteins, vitamins that one can have on a plate, presenting to you the Green Thai Curry!

Ingredients (serves 2-3 people):

1lb (454g) Tofu

1 medium green bell pepper (capsicum)

1 medium red bell pepper

2 carrots

1/2 bunch spinach leaves

1 bunch spring onions

5-6 pieces dried red chillies

2-3 pieces of fresh green chillies

1 tbsp peanut butter (substitute with 20-25 pieces of peanut ground into a paste)

2 cups water

salt to taste

2 tbsp oil

1 tsp chopped ginger

1 tsp honey

1 tsp lemon juice

1. Divide the block of Tofu into two equal portions. Grind one half with the spinach leaves, half of the red chillies, all the green chillies, lemon juice and ginger. This forms the 'green' gravy or base.

2. Cut the other half into cubes and saute them in 1/2 tbsp oil until they are crisp and golden. Set aside.

3. In a pan, add 1 tbsp oil and saute the spring onions and all other vegetables in that order. You can choose to add different vegetables to create your own curry. Broccoli, baby corn, mushrooms, even potatoes! Add the remaining red chillies and let this cook for 10 mins. Add salt in between.

4. Add 1 tbsp peanut butter (or the peanut paste), water, honey and the gravy. Let this simmer for 15 mins.

5. Now add the crisp tofu cubes and let it cook for a few more minutes.

6. Finally, add the coconut milk/cream to the curry (take pictures ;)) and mix well and let it cook for a couple of mins. Once done, serve hot with steamed rice.

Thanks again Sireesha for the award! We received the 'Nice Matters' award from her and would like to pass it on to: Nags who is one of the inspirations behind this food blog and Mom's Cooking (another one I know personally!) and Sameera, two absolutely new bloggers like us :) So, there! Yes, I repeat again, this healthy Thai curry goes to Mansi's event - Healthy Cooking! Here is another picture of our wholesome dinner, little rice and loads of veggies: