Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

Quinoa Millet Dosa



BM #135 Week 3 Day 2 -

Today's Dosa recipe had to be something with Quinoa and so here it is as a combination of quinoa, foxtail millet and urad dal. The dosa came out very crispy and delicious.

 Ingredients - 

Quinoa 1/2 cup
Foxtail Millet 1/2 cup
Urad Dal 1/2 cup
Methi Seeds 1 tsp


 Method Of Preparation -

Wash and soak Foxtail Millet, Quinoa for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet and Quinoa into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 30 minutes + Soaking time 5-6 hrs + Fermentation Time 12 hours
Makes 12-14 Dosas

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Posted by Harini R on Saturday, June 18, 2022
1 comments
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Quinoa - Kuthiraivali Adai




BM #125 Week 2 Day 2 - 

The recipe starting with the letter Q is always a tricky one but with Quinoa on hand I knew it would be a fairly easy one to crack.

In my current diet, I am avoiding rice and so I replaced the rice with the millet I had handy. The Adais turned out super flavorful and very filling too.

Recipe Inspiration - here
Ingredients - 

Quinoa 1 cup
Moong Dal 1/2 cup
Urad Dal 1/4 cup
Kuthiraivali / Barnyard Millet 2 cups
*Red Chilies 4-5
Salt as needed
Oil as needed to pan fry the Adais

* I took the short cut. I added 2 teaspoons of crushed red chili flakes after the batter was ground.



 Method Of Preparation -

Wash and soak quinoa, moong dal, red chilies, urad dal and barnyard millet separately for about 4-6 hours. I soaked them overnight.

Drain and grind them individually adding as little water as needed. Mix all the batters, cover and set aside in a warm place for fermentation. My batter fermented well after 10 hours.

Add in the needed salt and mix well. Adjust the consistency of the batter by adding a little water. It should be the typical Dosa batter consistency.

Heat the griddle, pour a ladleful of batter and spread in a circular motion. Spray oil on the sides, cover and allow the underside to cook.

Remove the cover, flip the adai and cook the other side for a few seconds.

Remove the adai from the griddle and continue with the rest of the batter.

Serve with any chutney and / or sambar.

BMLogo


Preparation Time 20 minutes + Soaking Time 6 hours + Fermentation Time 10 hours
Makes approximately 20-24 Adais

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Posted by Harini R on Wednesday, August 11, 2021
2 comments
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Quinoa Bisi Bele Bhat




BM #117 Week 4 Day 2 - 

Quinoa entered our kitchen in 2010 and has been pretty regular. Even after 10 years, my family hasn't changed their opinion on this wonder grain. I am the only one to enjoy this grain and I am happy with it.

One of the best recipes to try for newbies is this Bisi Bele Bhat. 

Ingredients -

Quinoa 1 1/2 Cups
Toor Dal 1 1/2 Cups
Green Chillies 3-4 (or as per taste)
Turmeric 1/4 tsp
Tamarind extract 1/4 to 1/2 Cup
Sugar/Jaggery 1 Tbsp (optional)
Vegetables (I used Carrots, Beans, Potatoes, Lima Beans, Broad beans, Onions and Tomatoes)
Seasoning (Oil/Ghee 2 tsp, Mustard seeds 1/2 tsp, Chana dal 1 tsp, Urad dal 1 tsp, Methi seeds a pinch, Hing 2 pinches, Red Chilli 1-2, Curry leaves )
Water 6 cups
Salt as per taste
Bisibele Bath Powder as given below
For Bisibele Bhat Powder -
Dhania/Coriander seeds 2 tsp
Methi seeds / Fenugreek seeds 3/4 tsp
Coconut Powder 4 tsp
Red chilli 3-4 
Urad Dal 2 tsp
Chana Dal 2 tsp
Lavang/Cloves 3-4 
Jeera/Cumin seeds 1 tsp
Cinnamon 1 inch piece 
Rathi Puvvu about 1 Tbsp


Method of Preparation -
To Prepare the BBB Powder - 
Roast each of the ingredients separately and powder them upon cooling.

To Prepare the BBB - 
Pressure cook Quinoa, Toor Dal and the chopped veggies with about 6 cups of water. Also add green chillies, Turmeric and salt.

In a sauce pan add oil/ghee and the rest of the seasoning. After the dals are brown enough and the mustard seeds crackle, add the cooked quinoa mixture.

To the above mixture add the tamarind extract, Sugar and the Bisi Bele Bhat Masala Powder and let the flavors mix well.

Serve this one-pot meal with some Papads and curds.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 45 min 
Serves 9-10 Adults

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Posted by Jaya on Sunday, October 25, 2020
12 comments
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Q - Quinoa Sambar Saadam in Instant Pot



BM #99 Day 17 - 

 When doing an alphabetical series, Q is typically one of the most difficult letters to come up with a recipe for apart from X. But this time Q for Quinoa was easy to figure out.

 I had given up on quinoa for a while as my stomach was not reacting well to it. But my sister suggested that I should soak quinoa for a few hours before using it and that has made a tremendous difference.

 This one pot meal is an easy to make and quite filling. I served it with papads and Little Millet Curd Rice.

 Ingredients - 
Quinoa 1/2 cup
Toor Dal 1/4 cup
Mixed Vegetables chopped 2 cups (Capsicum, Carrots, Peas, Green Beans, Bottle Gourd)
Salt, Turmeric
Seasoning (Oil 1 Tbsp, Peanuts / Cashews handful, Mustard Seeds 1 tsp, Urad Dal 1/2 tsp, Methi Seeds 1/8 tsp, Red chilies 1-2 , Curry leaves few, Asafotida 1/4 tsp
To Grind - 
Tomatoes 2 nos
Coconut Fresh or Frozen 3 Tbsp
Sambar Powder 2 Tbsp (adjust as per preference)
Jaggery 1 Tbsp 
Tamarind extract 1-2 Tbsp (as preferred)
Green Chilies 1-2 (Optional)
Coriander Leaves handful

Method Of Preparation -
Wash and soak quinoa for a few hours (Optional).

 Wash the toor dal.  Grind the ingredients listed under 'To Grind' and set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.
Once it indicates that the pot is hot, add oil and the rest of the seasoning ingredients. [If the seasoning is preferred after, remove the seasoning and set aside.]

Saute the mixed vegetables for a minute or two. Add the drained quinoa and toor dal and about 2 1/2 cups of water, the tomato-masala puree from step 2.

 Sprinkle salt and turmeric. Mix well.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 12 minutes.

 Allow it to naturally release the pressure.

 Open the Instant Pot lid, and if the seasoning was set aside, add the seasoning and mix well.

 If the consistency needs adjustment, put the Instant Pot on 'Saute' mode and let it simmer for a few minutes. Unplug the Instant Pot.

 Serve hot with extra ghee and papad.




BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



Preparation Time 30 minutes
Serves 3

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Posted by Harini R on Friday, April 19, 2019
11 comments
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Quinoa Pesarattu



BM #82 Week 3 Day 2 - 

 These Quinoa Moong beans crepes are a variation of our very own Pesarattu. These make a delightful addition to the breakfast table. 

 Needless to say that these can be categorized as protein powerhouse.

Ingredients - 

 Quinoa 1/2 cup
Moong Dal 1/2 cup
Salt as needed
Ginger 1/2 inch
Green Chillies 2-3 as needed
Coriander leaves few
Onion, Chopped 1/2 cup (Optional)
Oil to spray


Method Of Preparation -

 Soak quinoa and moong dal for 3-4 hours. (I soaked overnight).

Drain and grind into a fine batter adding ginger, green chillies, coriander leaves and water as needed.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle finely chopped onions on it, spray a little oil all over and let it cook.

Flip it onto the other side until cooked.

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Sending these to the MLLA hosted by Archana this month

 Preparation Time 20 minutes
Makes 8-9

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Posted by Harini R on Saturday, November 18, 2017
12 comments
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Cheesy Quinoa Bites



BM #82 Week 2 Day 1 -

 These cheesy quinoa bites make a delightful snack. This is a good way to sneak in those vegetables which are a no-no for the kids.

This week it is all about bite sized appetizers which are kid friendly. 

 These bites disappeared in a flash and no one commented on the quinoa in there. That was a pleasant surprise. 

 Recipe Source here
Ingredients - 

 Quinoa cooked 1 cup
Mixed Vegetables (I used Broccoli, carrot and corn) minced and steamed 1 cup
Flax-meal 2 tsp + Warm water 2 Tbsp (Flax Egg)
Shredded Cheese 3/4 cup
Garlic Powder 1/4 tsp
Red Chili Powder 1/4 tsp

Method Of Preparation -
Wash and cook quinoa and allow it to cool.

 Mix in the flax-egg, cooked vegetables and the spices.

 Add the shredded cheese, adjust the taste as needed.

 Preheat the oven to 350 °F.

 Grease the mini muffin pan and divide the quinoa mixture into 24 equal portions.

 Bake for about 20 minutes or until the mini muffins are firm and slightly crispy.

 Remove and allow them to cool before serving them with ketchup.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

 This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers.


Preparation Time 20 minutes + Baking time 20 minutes
Makes 24 mini muffins

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Posted by Harini R on Friday, November 10, 2017
11 comments
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Quinoa Chili - Cheese Toast - USA


Quinoa Chili - Cheese Toast

 I started off this recipe trying to make a bread loaf. But mistakenly I used the regular Royal Chapati Atta instead of the Whole Wheat Bread Flour and the dough didn't rise as much.

 After frantic messages back and forth with Mir, she pointed out the mistake I made of using the Atta instead of the whole wheat bread flour. So I went ahead and baked these as Naans/Flatbreads. While I was baking them, I thought I should make a cheese toast with them to make them more palatable to my family. 

 Then came the debate of whether I can post it as an american version of pizza on a flatbread or what should it be named and which country can it be from. Then Mir smartly came up with the fact that quinoa is a native seed from South America and every country has its own fusion version of pizzas and toasts. So I decided to use that 'on the border' clause and classified it under the Americas :).

 The toast turned out very good and no one noticed the quinoa flatbread underneath all that cheese :)

 So Q for Quinoa Chili Cheese Toast or might you call Quinoa Pizza??
Quinoa Flatbread

Recipe Adapted From here
Ingredients - 

 Whole Wheat Flour 1 1/2 cups (I used Chakki Atta)
Bread Flour 1 cup
Quinoa 1/2 cup
Water 1/4 cup 
Buttermilk 3/4 cup
Salt 1 tsp
Active Dry Yeast 2 1/2 tsp
Sugar / Honey 1 Tbsp
Butter , softened 1 Tbsp
Toppings - 
Onions and colored bell peppers chopped
Green Chilies/Jalapenos chopped
Shredded Cheese as needed
Quinoa Chili-Cheese Toast

 Method Of Preparation -
Boil a cup of water and add quinoa. Cook for about 10 minutes until the water is absorbed and the quinoa is cooked. Add in the buttermilk. Ensure that the mixture is hot but not boiling. Remove from heat.

 In a small bowl of warm water, add sugar and yeast. Set aside in a warm place to proof.

 In a stand mixer bowl, add the flours, salt, mix well. Add in the yeast solution and the quinoa mixture and knead until the dough comes together as relatively pliable. 
 [Due to the presence of quinoa, the dough might not be as smooth or pliable as the regular dough].

 Grease a bowl and place the kneaded dough in it, cover and set aside in a warm place for it to double. [Mine didn't double so I left it for another hour or so.]

 Divide the dough into 6-8 portions. Roll and stretch into an oval flatbread , arrange on a lined baking tray and bake at 425 °F for about 6-7 minutes or until the tops are golden brown. Flip them and bake for another 3-4 minutes.

 Remove sprinkle the toppings as needed and put them back in the oven for another 4-5 minutes or until the cheese melts.

 Remove, slice and serve warm.



 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 30 minutes + Resting time 3-4 hrs + Baking time 11-12 minutes
Makes 8

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Posted by Harini R on Thursday, April 20, 2017
9 comments
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Whole Grain Garlic Knots


Whole Grain Garlic Knots

 Day 11 BM #51 - 

 Check out these whole grain garlic knots which are a delight to enjoy! I loved the fact that I was able to use bulgur and quinoa and thought there would be a bite or chewiness to these knots, but the result was fantastic. No visible trace of the grains in there!

 I was so happy to have baked these garlic knots because 
1. It is totally whole grain  
2. Low fat 
3. My family loved it 4. 

 To top it all - I had no convincing to do for my family to consume this whole grain bake :)

 Recipe Source
Ingredients - 

 Garlic Cloves, finely grated 2 
Butter 2 Tbsp
Parsley / Cilantro, finely chopped 1 Tbsp
For the Dough - 
White Whole Wheat Flour 1 1/2 cups
Bulgur 2 Tbsp
Quinoa 2 Tbsp
Flaxmeal 1 Tbsp
Water 3/4 cup
Honey /Agave 1 tsp
Active Dry Yeast 1 1/4 tsp
Salt 1/2 tsp
Olive Oil 1 Tbsp
More flour for dusting
Whole Grain Garlic Knots

 Method Of Preparation -
Boil 2 cups of water and add bulgur and quinoa. Let them cook for about 10 minutes.

 Remove from heat, drain the water and wash with cold water, drain and spread on a clean kitchen towel to drain the excess of water.

 Mix honey in 3/4 cup warm water and add yeast to it and let it sit in a warm place to froth up for about 7-8 minutes.

 In a mixing bowl or stand mixer bowl, add the flour, salt, oil and the yeast solution and knead until dough comes together.

 Add in the flaxmeal, cooked grains and knead until a sticky dough is formed.

 Cover and set aside in a warm place until it is doubled or about 2 hours.

 After 2 hours, pinch about 12 portions of the dough dusting each portion with enough flour so the dough is easy to work with.

 Place the 12 portions on a parchment paper lined baking tray. Cover with a cling wrap and set aside for 30 minutes.

 Pinch Lime sized portions of the dough (The size can vary as per preference) and roll into long fingers and carefully make a knot. Place on a parchment lined baking tray. Repeat with the rest of the dough.

 Preheat the oven to 400 °F. Bake for about 20 minutes or until they are cooked through.

 While they are baking, prepare the garlic oil. Heat the butter until it bubbles, fry the grated garlic for a couple minutes taking care not to brown the garlic. Remove from fire and add chopped coriander leaves (cilantro).

 After the Garlic Knots are out of the oven, brush the garlic oil on each of them and set aside. Enjoy them warm. They freeze well too.


Preparation Time 20 min + Resting Time 2 hrs + Baking time 20 min
Makes about 20-24 mini knots

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Posted by Harini R on Monday, April 13, 2015
18 comments
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Quinoa Stew - Bolivia


Quinoa Stew

 I have chosen Bolivia as the country starting with B. Initially I had Brazil in mind but that didn't work out for me. But this quinoa stew was a way better choice for us, I think. 

 The kids loved this soup and we finished all of it for lunch leaving just the comments and the 'oohs and aahs' for my husband who just gave a blank look in the evening after getting back from work :).

Quinoa Stew

 Recipe Source here
Ingredients - 
Quinoa 1/4 cup
Water 1 cup
Vegetable Stock 2 cups
Vegetable Oil 1 Tbsp
Onions, chopped
Garlic, grated 2 cloves
Carrots, peeled and chopped 2 cups
Celery, chopped 1/2 cup
Bell Pepper, chopped 1/2 cup
*Garbanzo Beans / Kabuli Chana 1 cup (soaked overnight)
Tomato Puree (I used Pasta Sauce) 1/4 cup
Bay leaf 1
Salt as needed
Coriander-Cumin Powder 1-2 tsp
Red Chilli Powder or Cayenne pepper as needed
Oregano (I didn't add) as needed
Cilantro, chopped 2 Tbsp
Apple Cider Vinegar 2 Tbsp (I didn't add)

*Canned beans work well too


Quinoa Stew

Method Of Preparation -
In a pressure cooker or a Big Stock pot, heat oil and saute onions for about 4-5 minutes until they brown. Add the grated garlic and bay leaf and saute.

 Add in the tomato puree, carrots, celery, bell pepper and garbanzo beans. Let the whole mixture cook for a few minutes.

 Add in the quinoa, water and vegetable stock. Sprinkle salt as needed. Cover and cook for about 20 min. 

 I used a pressure cooker and so I cooked for 2 hisses. Upon cooling, I added cilantro and served after squeezing some lime juice.

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Posted by Harini R on Tuesday, September 2, 2014
17 comments
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Vegan Quinoa Dates Laddu


Vegan Quinoa Dates Laddu

 For the third week of BM #42, I have chosen to highlight some kid friendly healthy snacks. For Day 1, here is a super healthy, sugar free, all natural snack idea which was a thumping success with the kids and adults alike.

 Play around with the ingredients to get the right amount of sweetness to please your palate. Add more variety of nuts for this amazingly easy snack. The quinoa in there is not easily detectable.

 So check it out for Day 1.

Vegan Quinoa Dates Laddu

 Recipe adapted from here
Ingredients - 

 Quinoa, cooked 5-6 Tbsp
Dates, pitted 8-10
Almonds, raw handful
Peanuts, roasted handful (Or Chunky Peanut Butter)
Coconut powder 1/4 cup or more coarsely powdered nuts for rolling
Vegan Quinoa Dates Laddu

 Method Of Preparation -

 Pulse the almonds and peanuts so they are coarsely crushed.

 Set them aside and pulse the dates. Add in the warm cooked quinoa and make sure they are pulsed well together. 
[I had to soak the dates in hot water for a few minutes to soften them]

 Remove and mix the previously crushed nuts. Mix well and pinch small portions of the mixture. 

 Roll each of them in the form of laddus (balls), then roll them on powdered coconut (or powdered nuts) and allow them to cool. Refrigerate before serving.

 Serve them as a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

 This would be part of "Kid's Delight - Healthy Snacks" happening here, which is an initiative of Srivalli.

Preparation Time 15 min
Makes 16 laddus (1 inch)

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Posted by Harini R on Thursday, July 17, 2014
9 comments
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