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Raghava KK Raghava KK is an artist and entrepreneur and was named by CNN as one of the 10 most remarkable people in 2010. He is a four-time TED speaker, a National Geographic Emerging Explorer, and Chair of the INK Fellows Program. Raghava is currently working on his creativity startup, which brings an artist's perspective to the tech world. His app Flittr helps people see the world in a new way (www.flittr.io). Upma A savory South-Indian breakfast dish Ingredients 1 cup of semolina 2 tablespoons unsalted butter 2 tablespoons cooking oil a Pinch of asafoetida 2 green chilies sliced down the middle (you can substitute Thai chilies as well) ½ teaspoons black mustard seeds 5 curry leaves 10 raw cashews, broken roughly (optional) ½ cup green peas (frozen or fresh) ½ red onion finely chopped 1 teaspoons salt 2 cups of water Salt, to taste prepAration Chop the onion finely and set aside. Slice the green chilies down the middle. If you don’t like spice, you can use one chili or you can remove and discard the seeds. If you are using frozen peas, take them out of the freezer to thaw for about 10 minutes. Roughly break the cashews and keep aside DIRECTIONS Roast the semolina in a nonstick pan or iron wok on low-medium heat until it turns a light golden brown. You will need to stir it frequently to make sure it doesn’t burn. This should take about 5-7 minutes. When it is done, transfer it to a bowl. In the same empty pan/wok, melt the butter on low heat until it turns a very light golden brown. Then add the mustard seeds, curry leaves, green chilies, asafoetida and cashew pieces. Turn the heat up to medium and let it cook until the mustard seeds start to pop (about a minute). Add the 2 tablespoons of cooking oil and the onion pieces and sauté until the onion is completely cooked (but not yet browned). Add the green peas and let them sauté for about 2 minutes, stirring occasionally. Add the water and 1 teaspoon of salt and wait till the water comes to a boil. When the water is boiling, turn down the heat to low. Add the roasted semolina 1 tablespoon at a time. Each time you add a spoonful, make sure you stir it until it is completely smooth and incorporated. There should be no lumps. This is the most important step. If you add the semolina too much at a time or without stirring, the texture of the upma will not be correct. Once all the semolina is added, continue to stir the upma. If it still looks wet or pasty, continue to cook it on low until it dries out. It should be moist, but fluffy looking. Transfer the cooked upma to a large bowl. Add more salt to taste. PHOTO CREDIT (top): Nimish Jain 67
Abigail Raines Abigail Raines is a blogger and recipe developer at www.manilaspoon.com which features tried and tested home style dishes from around the world. A lawyer by profession she is now a happy stay-at-home mom who loves cooking, travelling, photography and simply being with her family. Spinach Quiche Cups Ingredients A little olive oil (for cooking the mushrooms) 1 (10 ounce) package fresh spinach (I used the baby ones) — about 284 grams 4 eggs (if the yolks are quite small I use 5 eggs) 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend) 1 (8 ounce package) mini-bella mushrooms, chopped 1-2 tablespoon(s), heavy cream or half-and-half (optional) Salt and pepper, to taste *Variation — If you don’t have fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms. DIRECTIONS Preheat the oven to 375 degrees. Heat a little oil in a large skillet. Sauté the mushrooms until they are soft, about 5-6 minutes. Set aside. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead). In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste. Divide evenly among the 12 muffin cups. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean. Leave in the pan for a few minutes or just until it’s cool enough to handle. Sprinkle a little more cheese on top, if desired. Enjoy! 68
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