QUINOA DOSA

Quinoa Dosa 

(Quinoa Crepes)

Ingredients

 3 cups Organic Quinoa
1 cup Boiled Rice
2 tsp Fenugreek seeds
1/2 tbs Chana Dhall
1 cup Urid Dhall


Directions

• Wash the above ingredients using a strainer
• Soak the ingredients in water for about 5-6 hours,drain and discard the water.
• Grind in a high powdered blender.
• Grind it in two batches adding enough water to make the right consistency,let it ferment overnight.I left mine near the heating vent closed with a tight lid,the heat activates the fermentation process....when you see the batter frothy,almost doubled it is ready for crispy dosa's!

Serve quinoa dosa's  hot with Sambar,Chutney or just plain old Dosa or Idly  Podi!

Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Quinoa and Paneer Pilaf

Quinoa and Paneer Pilaf

Ingredients

Quinoa-2 cups
Water-31/2 cups water
Paneer -6 oz(Cottage Cheese)
Onions-1 chopped fine
Minced Garlic and Ginger-1 tbs
Tomato -1 diced
Cilantro leaves handful
Mixed veggies of your choice (carrots,peas,beans)-1 cup
Oil to saute
Salt to taste
Green Chilli-3-4
Juice of 1/2 Lime

Instructions

Wash and rinse quinoa with water.
Measure the water in a saucepan bring it to boil add the quinoa with a few pinches of salt.
Cover let it simmer for 10 minutes till it's fully cooked.

 In a frying pan add about 2 tbs oil add the onions,ginger and garlic,green chilli saute till golden brown add the mixed veggies,cover let it cook for 10 minutes.

To it add the tomatoes,cubed paneer continue to saute for a few more minutes now add the cooked quinoa and combine.Finally add the juice of half a lime or alter according to your taste.

Serve hot with some raita or just plain quinoa pilaf is yummy to the crumb!

Methi Potato Fry

Methi Potato Fry

INGREDIENTS

Potato -5 large washed,peeled cut lengthwise
Green Chille-2 slit
Red Chillie-2 
Curry leaf
Methi Leaf -Dried 2 heaped tablespoons
Garlic pods-4 crushed
Salt to taste
Chille Powder-1 tsp
Turmeric Powder-1/4 tsp


FOR TEMPERING

Oil
Mustard seeds-1/4 tsp
Split Urid dhall 1 tbs
Channa dhall-1/4 tsp
Fennel seeds-pinch 

Instructions

Prep work

• Wash,Peel and cut Potatoes lengthwise.

Bring a pot of water to boil add some salt ,when water comes to a rolling boil add the potatoes let it simmer in the water,cook the potatoes for 5 minutes.Drain into a colander and set it aside.

In a non stick frying pan add some oil about a couple of table spoons when hot add the mustard seeds wait for it to sputter,then add the urid and channa dhall's followed by curry leaf,chillies,fennel seeds and crushed garlic saute on medium flame.

Now add the almost cooked potatoes,mix to combine,toss the red chille powder and turmeric powder saute for 10 minutes.Check for salt.Finally stir in the dried methi leaves.Saute for another minute or two. 

Very tasty dry potato fry is ready to be eaten with some hot rice and sambar or served as aside dish for hot phulka's!

Recipe Courtesy

A very dear Friend :)

Medu Vada

Medu Vada or Ulundhu Vada

Ingredients

Urid whole -2 cups
(Soak for 30 -40 minutes)
Water to grind


Onions-1 minced fine
Cilantro leaves a few
Whole Black Pepper 1/2 tsp- crushed(to your taste)
Green Chille-2 minced
Ginger-1"piece minced
Rice Flour -2 tbs
Salt to taste
Canola Oil to Deep fry the Medu Vadas

Instructions

• Soak the whole Urid for 30-40 minutes and grind by adding very little water.I ground mine in the wet grinder along with the green chille and the minced ginger.
• Chop the onion fine and the cilantro leaves,add it to the batter add salt the crushed pepper and mix well.
• Check for salt.
• Finally add the rice flour and combine.Make small balls,flatten it and deep fry in hot oil.
• Enjoy crispy hot medu vada with some sambar and chutney.

Mango Banana Chia Seed Smoothie

Mango Banana Chia Smoothie




Serves 2


Ingredients

Ripe Mango diced-1 cup
or
Mango pulp-1/2 cup
Milk-3/4 cup (Almond/Coconut/Soy)
Ice cubes-4
Chia seeds-2 tsp
Flax seed-1 tsp
Banana -1/2



Directions


Place all the ingredients in a blender or food processor blend on high speed till creamy and smooth.

Enjoy a refreshing glass of  nutrient packed smoothie!

You can add Stevia or Honey to sweeten it to your liking!

Mango Loaf- Vegan and Nut free

Vegan and Nut free

 Mango Loaf

Ingredients


All purpose Flour - 2 cups
Baking Powder- 2 tsp
Salt- pinch
Sugar-2/3 cup
Vanilla Essence- 1 Tsp
Canola Oil -1/3 cup
Mango Pulp-1.5 Cups
Water - 2 tbs

Directions


To a bowl add the mango pulp,canola oil, vanilla essence whisk for a few minutes.To this add the sugar whisk till it all mixes in.

Add the flour,baking powder and salt.
You can add about 2 tbs of water to combine.

Do not over beat,making sure everything is whisked till you have a smooth batter.

Pour into a greased loaf pan bake at 350 Degree F for about 50 minute till a knife comes out clean.

Enjoy this vegan bread with a touch of  mango !Taste of home!!