Spinach Veg Fried Quinoa

Poojainthekitchen.blogspot.com

Spinach Veg Fried Quinoa, Here's my version of flavored quinoa. We are making this Quinoa dish with alot many vegetables. So its a healthy and quick way to use make quinoa. Can be enjoyed as breakfast or tea time. Here we are using biryani masala, as per taste and availability one can use channa masala, pav bhaji masala etc.

Ingredients:

1 Cup Quninoa
1 tsp Biryani Masala

1 tbsp Oil
2 Cup Water
1 Cup Spinach

1 Medium Onion Sliced

1 Medium Tomato Sliced

¼ Cup Sweet Corn

¼ Cup Chopped Carrot

¼ Cup Peas

¼ Cup Chopped Beans

½ tbsp Chopped Green Chili

1  tsp Grated Ginger
½ tsp Red Chilli Powder
½ tsp Coriander Powder
1 tsp Biryani Masala

1 tsp Lime Juice

Salt as taste

Process:

1) Blanch Spinach with 2 cups water, let it cool for 10 minutes and grind.

2) Wash Quinoa, then boil Quinoa with spinach water. Add in salt and cook for 5 minutes until it boils.

3) Simmer the gas and cover the lid. Cook for 15 minutes. Turn off the heat and let it sit for 10 minutes.

4) Heat the Oil in large skillet on medium high heat.

5) Once Oil is hot, Add in Onion, Tomato, Beans, Green Chili, Grated Ginger, Peas, Carrot and sauté till cooked.

6) Add in Salt, Red Chilli powder, Coriander Powder, Biryani Masala, Then add in Quinoa and stir well and sprinkle lime juice.

7) Garnish with Cilantro as per you like...Enjoy with a cup of Tea!

Yogurt Dip With Twist

Yogurt Dip With Twist, Is a creamy and healthy dip, and can be replaced with sour cream dip.  The inspiration behind this recipe is coming from my polish friend Anna. I modified her recipe a bit to suit my indian taste. I am using Dil in this recipe, you can replace with any herb of your taste. I hope you all will enjoy this with kababs, pita bread, falafels. 

Ingredients:

1 Cup Greek Yogurt (Hung Curd)

1 tbsp finely chopped Dil

1/2 tsp Paprika Powder

1 tsp Lime Juice

1 Garlic Clove finely chopped

1/2 tsp sugar

1 tsp Salt

Process:

1) Whisk greek yogurt a bit to make a smooth dip consistency. 

2) Put Dil, Garlic, Lime Juice, Salt, Paprika Powder, sugar in a Yogurt and mix well.

3) Transfer that in a serving bowl...Enjoy cold!

Karela Bhurji (Bittergourd Dry Curry)

Karela Bhurji, This is by far my favrt recipe when we talk about bitter guard..not so bitter anymore :). I request everybody to try this recipe, this may actually turns out to be one of your favorites...I just hope. So please give this a try and let me know your views. This goes well with Indian Chapati, Tortilla,.

Ingredients:

1 Kg Bitter Gourd

2 tbsp Mustard Oil

1 tbsp Salt
1 tsp Turmeric Powder


Spices Mix

 7-8 Medium sized Garlic Cloves
1 tsp Chana Dal
1 tsp Udat dal
8-10 Kadi Leaves
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tbsp Tamarind

Process:

1) Dry roast all the whole spice mix together in an pan and grind them in a coarse powder.

2) Chop Bitter Guard in small pieces and remove the seeds. Wash bitter guard properly under cold water.

3) Rub bitter guards well with salt and turmeric, leave it for half an hour at least. Now squeeze bitter guard pieces to remove bitterness and now they are all set for use.

4) Heat Oil in large skillet on medium flame. Add in bitter guard and saute until it turns dark brown, then add in dry spice mix powder and stir for 2-3 minutes.

5) Cook for 5 minutes on medium low flame with lid.

6) Serve hot.....Enjoy!

Chickpea's Salad

Chickpeas Salad, This is a healthy and quick salad..i love to enjoy this after coming from office as a snack..you can enjoy this along with food. Also best way to serve your children requirement for raw salad.You can change vegetable with your own taste like grated cucumber etc.

Here Comes the Recipe

Ingredients:

Serving 2 Person

2 Cup Boiled Chickpeas

½ Cup Cucumber chopped

                                                             ½ Cup onion chopped

                                                              ½ Cup Tomato chopped

½ tsp Cumin Powder

½ tsp Chaat Masala

½ tsp Sugar

1/2 tbsp lime juice

½ tsp Green chili chopped Optional

Chopped Cilantro

Salt and Pepper as Taste

Process:

1) In a bowl, mix together boiled chickpeas, cucumber, onions, tomato, lime juice, salt, pepper, cumin powder, sugar, chaat masala, green chili chopped, cilantro.

2) Serve cold and Enjoy!!

Boondi Curry

Boondi Curry, is very quick and delicious curry. This is very much staple in my house..this is what my mother makes when she doesnt have alot of time and still she wants to serve best to my us. This boondi you can get from any Indian store. This curry can be enjoyed with Rice, Roti or Tortilla...Here comes the Recipe

Ingredients:

1 Cup Boondi

2 Cup Water 

1 tbsp Minced Garlic

2 Big Tomatoes finely chopped

1 tsp Jeera/ Cumin Seeds

1 tsp Red Chili Powder

2 tsp Coriander Powder

1 tsp Turmeric Powder

1 tbsp Oil / Clarified Butter

1 tsp Garam Masala

Salt as per Taste

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot add in the Cumin seeds, when cumin gives the fragrance then add in finely chopped Garlic And cook until garlic turns a bit brown.

2) Add in tomatoes, Salt and cook till tomatoes soften and oozes out oil.

3) Add in Coriander powder, Turmeric powder, Red chili powder and stir.

4) Add in Water, Once water starts boiling then add in Boondi and switch off the flame, cover the lid and let it rest for 10 mins.

5) Once done, garnish with Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Enjoy!

Zucchini Savory Pancakes

Zucchini Savory Pancakes, These are healthy and delicious pancakes. Yes these pancakes are savory and versatile. You can replace zucchini with carrots or any vegetable you like. These are very quick and best to pack for kids lunchbox. This can be enjoyed with mint sauce or just regular ketchup.

Ingredients:

¼ Cup Gram Flour Or All Purpose Flour

         1 Cup Shredded Zucchini   
          ¼ Cup Water           

1 Eggs Beaten

Salt and Pepper as taste

½ tbsp Chopped Green Chili

3 tbsp Chopped Cilantro

2 tbsp Oil

Process:

1) Take a bowl, add in Green Chili, Chopped Cilantro, Gram Flour, Salt, Pepper, Egg, Water and mix well to dissolve all the lumps.

2) Preheat oil in flat griddle, with the help of spoon pour in the batter to make for any size. Cook from both sides until turns golden brown.

Enjoy hot!

Eggplant Parmesan (Quick Version)

Eggplant Parmesan, Recently i tasted this Italian recipe from my friend Anna. I would like to thank her to inspire me making this wonderful dish. This is my version of simple and quick Eggplant Parmesan. This is a bit tangy because of tomatoes, Cheesy because of mozzarella. And last but not the least Eggplant which is star of the dish. If you haven't tasted this recipe..i would suggest you to make it. You wont believe eggplant can taste something like this.

Ingredients: Serve 2 People

  ½ Cup Shredded/Sliced Mozzarella
½ Shredded Parmesan Cheese
12 Thin Slices of Eggplant
2 tbsp Oil
Salt to Sprinkle 

      Tomato Sauce:

1 cup Cherry Tomatoes

  ½ Cup Tomato Paste
1 Garlic finely Chopped
1 tsp Oregano/Italian Seasoning
1 tsp Dry Basil
1 tsp Dry Parsley
½ tsp Red Chili Flakes
½ tsp Sugar
½ tsp Black Pepper
Salt as Taste

Process:

1)     Preheat the oven to 350F. 

2)     Sprinkle Salt over eggplant Slices. Leave it for 15 minutes. Meanwhile preheat flat bottom skillet with oil. Once oil is hot , place eggplant slices over the pan with some distance in between. Cook eggplant slices on medium flame for 5 minutes each side.

3)     For Tomato sauce, take a pan with a tbsp of oil over medium heat, add in chopped garlic, once done, then add in cheery tomatoes and cook them covered for 10 minutes, then try to mash them when soften.

4)     Add in Tomato paste, Salt, Oregano, Red Chili Flakes, Sugar, Basil, Parsley, Black Pepper and cook it covered for another 10 minutes. Sauce is done.

5)     Take any baking dish, Spread 1 tbsp sauce at the bottom of the baking pan, then Place six slices of eggplant adjacent to each other. Then spread sauce over the eggplants, then sprinkle both the cheeses over that. Then place rest six slices stacking up the below eggplant slices. 

6)     Then spread rest of the sauce over then over that spread both cheeses.

7)     Bake them for 15-20 minutes, till cheese melted and it’s done. Enjoy with Plain Spaghetti or Garlic bread on the side.

                                                     Tips:

1) You can use Zucchini instead of Eggplant

2) You can use regular tomatoes instead of cherry tomatoes.