Quinoa-Green Moong Daal Khichdi: (Servings: 2): Soak 1/4 Cup quinoa and 2 tbsp green moong daal separately for 15-20 minutes. In a pressure cooker add 1 tsp of canola oil, temper with Whole Garam Masala (1 inch cinnamon stick, 1 clove, one green cardamom), 1/2 tsp jeera. Once the jeera starts spluttering, add the quinoa and moong daal to it and fry for couple of minutes. Add about 1 1/4 Cup of water, a fat pinch of turmeric, salt to taste and pressure cook till you hear 3-4 whistles. Take the lid off, add about 1/4 Cup of carrots and peas (add more if you prefer), 1 tsp of chopped cilantro and give it a quick stir. Put the lid back on and turn off the heat.
Baked Veggies (Servings 2): Preheat oven to 400 F. Grease a baking sheet with 1 tsp oil and set aside. In a bowl add 1/2 tbsp canola oil, 1 tsp cracked black pepper and salt to taste. Coat the potato wedges (from 2 medium sized potatoes) and in the oil and seasoning and arrange in a single layer on the baking sheet. To the same bowl add 1/2 tsp more oil if required and seasoning to taste + 1 tbsp of breadcrumbs. Toss the zucchini pieces in it and add it to the baking sheet. In another bowl, add another 1/2 tbsp of oil, 1/4 tsp turmeric and salt to taste. Coat the eggplant slices (about 4. 1/4 inch thick) in it and arrange on the cookie sheet in a single layer. (Use two sheets if required). Bake for 25-30 minutes - turn the veggies once halfway once.