Tri Colored Quinoa with Chickpeas and Peanuts

Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Quinoa with Mushroom, Walnut and Fried Egg

Another quick and healthy quinoa recipe. This dish has tons of protein from the quinoa, mushroom and egg. Walnuts add a nice crunch and a healthy dose of omega 3 fatty acids.  Tastes great with a side of greens.



Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp
Eggs - 2
Salt
Pepper
Cayenne Pepper - a pinch
Garlic - 4 cloves
Sliced Shitake Mushrooms - 1 cup
Soya Sauce - 1/2 tsp
Red pepper Flakes - 1/4 tsp
Lightly roasted Walnuts - a handful
Any fresh herbs like chives or parsley or mint



Put the quinoa in a strainer and wash it well under cold running water.

Put it in a sauce pan with 1 cup water and a pinch of salt and bring it to boil. Reduce the heat and simmer till all the liquid gets absorbed. Fluff with fork and keep aside.



Heat a tsp of olive oil in a castiron pan. Break the egg shell and slide the egg gently on the pan without breaking the yolk. Sprinkle salt, pepper and cayenne pepper. Flip and cook for a few seconds on the other side. Remove from pan and keep aside and cook the other egg similarly.



In the same pan, add the remaining olive oil. Saute garlic and red pepper flakes. Add the sliced mushroom and cook for a couple of minutes. Add soy sauce and mix well.



Now add the cooked quinoa and the walnuts. Toss everything well and saute for a minute.

Remove from heat, garnish with any fresh herb, slide the fried egg on top of quinoa and serve.

Tomato Quinoa

Quinoa - 3/4 cup
Olive Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Green Chilies - 2, chopped
Onion - 1/2, chopped
Tomato - 2, peeled and chopped
Salt
Roasted Peanuts - a handful

Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.

Heat oil in a pan. Add mustard seeds and once they start crackling, add chopped green chilies, chopped onion and curry leaves. Saute till the onion gets soft.

Add chopped tomato and salt and cook on low fire till the tomato gets mushy and turns into a sauce.

Then add quinoa and roasted peanuts, mix everything well and serve.

Quinoa with French Lentils

Quinoa - 1/2 cup
French Lentils - 1/2 cup (cooked with 1 cup of water, drained of all liquid and kept aside)
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/4 cup, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Peanuts - a handful
Roasted Cashew nuts - a handful
Lemon Juice - 1 tsp


Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 1 cup of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.



Heat oil in a pan. Add mustard seeds. Then add cumin seeds, chopped onion, grated ginger, chopped green chilies. Saute till the onion turns light brown.




Add the roasted nuts, quinoa and french lentils. Adjust salt and mix everything well and cook for a few minutes more.



Add a dash of lemon juice and serve with fried / poached eggs.

Beetroot and Quinoa Burger

Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
 
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.

Lemon Quinoa

Quinoa - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chilies - 2
Green Chilies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp.
Roasted Chana Dal / Dalia - a handful
Roasted Peanuts - a handful
Roasted Cashewnuts - a handful
Juice of one lemon
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp

Heat ghee in a pan. Temper with mustard seeds, hing and red chilies.

Then add the ginger and urad dal and stir till the dal becomes light brown.

Add the turmeric, roasted chana dal, green chilies and curry leaves. Then add all the nuts. Stir for a minute.

Add the lemon juice and the cooked quinoa. Mix everything well, toss for a minute more and serve hot.

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Black Forbidden Rice with Green Peas

Black Rice - 1 cup
Water - 2 cups
Salt - a pinch
Frozen Green Peas - 1/4 cup
Unsalted Butter - 1 tbsp

Add 2 cups of water to the rice and bring to a boil. Once it comes to a boil, add salt, reduce heat and simmer and cook for around 30 minutes.

When the liquid is almost absorbed, add the green peas and butter and cover and cook for a couple of minutes more. Remove from heat and keep aside covered for a few minutes. Serve hot or cold as a side dish.

 

 

 

 

 

Whole Wheat Veggie Pizza

White Whole Wheat Flour - 13/4 cup
Salt - 1/2 tsp
Garlic Powder - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Dry Active Yeast - 1 packet / 1.5 tsp
Warm Water - 6 tbsp
Warm Milk - 6 tbsp
Homemade Tomato Sauce - 2 tbsp
Dried Oregano - 1/4 tsp
Red Pepper Flakes - 1/4 tsp (optional)

Toppings - Sliced tomato, Onion, Bell Pepper, Mushrooms, Zucchini, Corn, Pineapple
Shredded Mozzarella Cheese - 1/2 cup
Makes two 9 inch pizzas

Dissolve yeast in warm water and set aside for 3 to 4 minutes.

Combine milk and oil in a large bowl. Add yeast mixture, then salt and garlic powder, mixing well.

Gradually add whole wheat flour making a soft workable dough. Turn onto a floured surface and knead for 5 minutes. Put dough in an oiled bowl and turn once to coat with oil. Cover bowl and let dough rise in a warm place for about 40 minutes or until doubled in bulk.

After dough has doubled in bulk, preheat oven to 500°F.

Form dough into a round ball (for 2 9-inch pizzas make 2 balls). Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8-inch thick. Lay dough on an lightly oiled cast iron pan and brush lightly with olive oil.
 
Spread homemade tomato sauce on the dough, right over to the edges. Sprinkle some dried oregano. and spread the toppings.

Finally add shredded cheese on top and bake for 8 to 12 minutes until crust is crisp and golden. Remove from oven and sprinkle with shredded basil leaves and red pepper flakes. Cut into triangles and serve immediately.

Nachni Bhakri / Ragi Roti / Finger Millet Flatbread

Ragi / Finger Millet Flour - 3 small cups + some more for rolling the bhakris
Water - 21/2 cups
(Do not use salt)
A few drops of oil
Makes around 11 bhakris

Bring the water to a boil. Place the four in a wide vessel. Add 2 cups of the boiling water to the flour, reserving the rest amd immediately start mixing it with a wooden spoon.

After a few minutes when the dough has cooled slightly, start kneading it directly with your hands. Sprinkle a little more water if needed to make a soft dough. Wash your hands, apply a few drops of oil to your fingers and knead again.

Heat a skillet on medium high. Out of the dough, make 11 small balls. Take a plastic cling wrap and sprinkle some ragi flour on it. Place one ball of the dough, sprinkle some more flour on it and cover it with another plastic cling wrap. Using a rolling pin, roll the ball gently into a flat bread.

Place it on the hot skillet and sprinkle a few drops of warm water on it. After cooking for a minute or so, flip the bhakri and cook on the other side for another minute.

Then remove the hot bhakri and place it on a wire rack and cook it directly over the gas flame for a few minutes on both sides till they get large brown spots.

Repeat with the rest of the dough and serve the bhakris hot. We had ours with crunchy sliced red onion, dal and baby eggplant curry.

Adapted from http://tongueticklers.com/2010/09/nachni-chi-bhakri-ragi-roti-finger/

Sending this recipe to the following event hosted by http://ticklingpalates.blogspot.com/2012/07/announcing-lets-cook-17-breads.html

Savory Finger Millet Crepe / Instant Ragi Dosa

Finger Millet / Ragi Flour - 1 cup
Brown Rice Flour - 1/2 cup
Greek Yogurt - 3 tbsp
Onion - 1/2 cup, finely chopped
Green Chili - 3, finely chopped
Cilantro - a handful, chopped
Cumin Seeds - 1/2 tsp (optional)
Salt
Water
Oil

Mix the greek yogurt with a cup of water and whisk well so that it becomes smooth buttermilk without any lumps.

Mix finger millet flour, brown rice flour, buttermilk, onion, green chili, cilantro, salt together and add required water to make a batter thinner than pancake.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp.

Serve with Spicy Sesame Powder. I even like having mine sometimes with raw honey.

Curried Quinoa Salad with Roasted Cauliflower

Quinoa - 1/2 cup
Homemade Vegetable Stock / Water - 1 cup
Turmeric - a pinch
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Salt
Red Chili Powder - 1/4 tsp

For roasting cauliflower :
Cauliflower - 1 small, cut into 1small 1 inch florets
Turmeric - 1/4 tsp
Salt
Olive Oil - 1 tbsp

Red Kidney Beans - 1/2 cup, cooked (if using canned beans, drain and wash well with water)
Cucumber - 1/2 cup, chopped
Parsley / Cilantro - a couple of sprigs, chopped
Roasted Cashew nuts - a handful
Dried Cranberries / Raisins - a handful

For dressing :
Olive Oil - 1 tbsp
Plain Greek Yogurt - 1/4 cup
Lemon Juice - 1 tbsp
Lemon Zest - of half a lemon
Salt
Pepper

Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.

Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelised.

In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.

Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Jowar Bhakri / Rustic Sorghum Flat Bread

Jowar / Sorghum Flour - 2 cups
Water - 2 cups
Salt - a pinch
Dry Jowar flour for rolling

Place the jowas flour in a big vessel. Bring the water to a boil. Add a pinch of salt to the water and immediately pour the boiling water over the jowar flour. With a wooden spoon mix the flour with the water till it forms a dough and cools down slightly. Now place the dough on a wooden board and knead with your hand to make the dough pliant. Make around 8 small balls of the dough.

Heat a cast iron griddle. Place a ball of flour in between two large plastic cling wraps and using a rolling pin, make a round shape. Use a little dry flour if required. Carefully remove the top plastic cling, invert the bhakri on the palm and then remove the other plastic wrap. Immediately place on the hot griddle.

While the bottom of the bhakri is cooking, sprinkle 2 tsp water on the top of the bhakri so that the inside of the bhakris get cooked in the hot steam. When the bottom of the bhakri gets slight brown spots, turn it and cook on the other side till brown spots appear. Then remove the hot bhakri and place it on a wire rack and cook it directly over the gas flame for a few minutes on both sides till they get large brown spots.

Serve immediately while it is still hot with yellow split peas dal and spicy potato curry.

Cinnamon Raisin Almond Flour Bread, gluten free

Blanched Almond Flour - 11/2 cups

Arrowroot Powder - 3/4 cup

Golden Flax seed meal - 1/4 cup

Eggs - 4

Salt - 1/2 tsp

Baking Soda - 1/2 tsp

Apple Cider Vinegar - 1 tsp

Agave Nectar - 1 tbsp

Cinnamon Powder - 1/2 tsp

Nutmeg Powder - 1/4 tsp

Raisins - a handful

Butter for greasing loaf pan

Preheat the oven to 350F.

Combine almond flour, arrowroot, flax seed meal, raisins, cinnamon, nutmeg, salt and baking soda in a bowl.

Beat the eggs with an electric beater for 5 minutes until frothy.

Stir agave and vinegar into eggs

Mix the dry ingredients into wet.

Line a 7.5" x 3.5" loaf pan with parchment paper. Grease the parchment paper and the sides of the pan liberally with butter.

Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.

Cool completely and cut into slices. Serve with a little butter and homemade jam or maple syrup.

Adapted from http://www.elanaspantry.com/gluten-free-bread-20/

Rajgira Thepla, gluten free

Rajgira / Amaranth Flour - 1.5 cups + 1 cup for rolling theplas
Besan / Chickpea Flour - 1 cup
Carrots - 2, medium sized
Red Radish - 4, small
Methi / Fenugreek Leaves - 1 bunch
Salt
Ajwain / Carom Seeds - 1/4 tsp
Green Chili - 2, finely chopped
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Garlic - 3 cloves, minced
Ginger - 1/2 inch, grated
Oil - 2 tsp
Olive Oil for cooking the theplas

Makes around 8 theplas

Grate the carrot and radish. Add the methi leaves. Now add salt, ajwain, green chili, red chili powder, coriander powder, ginger, garlic. Leave aside for 10 minutes.

Now add the rajgira flour and besan. Mix well. Add 2 tsp of oil and knead everything together to make a soft dough.

Roll the theplas like roti. Because of the absence of gluten we have to use a lot of rajgira flour for easy rolling and to avoid sticking. Cook on a hot cast iron skillet on both sides till we get brown specks. Add a tsp of oil/ghee and cook till slightly crisp.

Serve with homemade lemon pickle, boondi raita and potato onion curry.

Thalipeeth, gluten free

Millet / Bajra Flour - 2 tbsp
Amaranth / Rajgira Flour - 2 tbsp
Buckwheat Flour - 2 tbsp
Urad Dal Flour - 2 tbsp
Moong Dal Flour - 2 tbsp
Salt
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Green Chili - 3, finely chopped
Red Onion - 1 small, finely chopped
Cilantro - 1/2 bunch, chopped
Ajwain - 1/4 tsp
Oil - 2 tsp
Warm Water
Oil to cook the thalipeeth

Mix all the flour together. Add the spices and mix well. Now add the chopped green chili, onion and cilantro. Add 2 tsp oil and mix well. Now add war water little by little to make a smooth dough. Cover with a damp cloth and keep aside.

Take a small portion of the dough. Place it between 2 parchment paper and roll into a round thalipeeth. Make a small hole in the center with one finger.

Heat a cast iron skillet. Gently place the rolled thalipeeth on it. Cook on one side till it begins to get brown spots. Flip and cook on the other side. Now add a tsp of oil and cook on both sides till thalipeeth is crisp and slightly brown.

Serve with homemade green chili pickle.