Quinoa Moongdal Soup

Quinoa Mung Daal Recipe

 

Ingredients::
Quinoa – 1/2 cup, washed
Mung Daal – 1/2 cup, washed
Water – 4 1/2 cups (divided)
Salt – to taste
Ginger – 1 Tbsp, minced
Ghee (Clarified Butter) – 1 Tbsp
Asafoetida (Hing) – 1/8 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed
Green Chilies – to taste, slit
Tomato – 1 medium, chopped
Cilantro – 10 sprigs, chopped for garnishing
Lime Juice – to taste
Method:
1. In a large pot, add Quinoa, Mung Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.

Oats Upma

Healthy Indian Breakfast ~ Upma with Oats

Ingredients

• Oats - 1 cup, dry roast for 5 minutes and cool
• Carrot - 1, cubed
• French Beans - 5-6, string and chop into pieces
• Green peas - fistful (optional)
• Onion - 1, finely sliced
• Green Chilies - 2, slit
• Ginger - 1tsp (grated)
• Turmeric powder - 1/2 tsp
• Salt to taste
• Water - 1 cup
• Ghee - 2 tsps
• Oil - 2 tsps
• Coriander leaves - 1 tbsp, finely chopped
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Cloves - 2
• Cinnamon Stick - small piece
• Star Anise - 1
• Cardamom - 1
• Bay Leaf - 1
• Cashew nuts - 4-5
• Curry leaves - 1 sprig

Method

1. Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
2. Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
3. Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
4. Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
5. Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.

Tips

• Use any vegetable of your choice. Tomatoes make for a good addition.
• Vegans can avoid ghee.
• If you do not have whole garam masala spices, add a pinch of garam masala powder.

Whole Wheat Vegetable Chilla (utappam) Recipe

Whole Wheat Vegetable Chilla (Cheela) Recipe

SERVES: 4 to 6 Whole Wheat Vegetable Chilla

TIME: 30 Minutes

The Whole Wheat Vegetable Chilla (Cheela) Recipe is an easy to make recipe specially for breakfast. To make this cheela simply mix the whole wheat flour in water and make a thick lump free batter. Then mix the chopped vegetables in it. Spread this on a greased frying pan and fry it on both sides. Whole wheat flour made from Vivatta is the healthiest flour as it is loaded with vitamins, calcium, phosphorous, zinc,iron and folic acid. It is a good source of dietary fiber too. Since it is loaded with vegetables this is extremely nutritious too. The Aate Ka Chilla gets cooked within 20 Minutes. 

Serve the Whole Wheat Vegetable Chilla (Cheela) along with Peanut Chutney for breakfast, tea time snack or dinner.

Equipment needed: Skillet/Tawa

Ingredients

• 1 cup Vivatta Whole Wheat Flour
• 2 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 medium capsicum, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 small bunch coriander leaves, finely chooped
• Salt to taste
• Oil for frying

Directions for Whole Wheat Vegetable Chilla (Cheela) Recipe

1. To begin making the Whole Wheat Vegetable Chilla (Cheela) Recipe, in a mixing bowl, mix the Vivatta Whole Wheat Flour and water and make a thick lump free batter.
2. The paste should be thicker than dosa batter.
3. After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, red chili powder and salt to taste. Mix well.
4. Heat a tava and grease it with 1 tablespoon oil.
5. When the oil gets heated, add one ladle full of batter on the heated tava.
6. If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the cheela.
7. Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat. The steam that gets created will help cook the chilla evenly.
8. Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned.
9. Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
10. Serve the Whole Wheat Vegetable Chilla (Cheela) along withPeanut Chutney for breakfast, tea time snack or dinner.

Carrot Rice

Ingredients

• Rice - 5 cups, cooked with each grain separate
• Carrots - 2, peel and grate
• Curry leaves - 1 sprig (optional)
• Bay leaf -1
• Cloves - 6
• Cinnamon stick - 1"
• Cardamoms - 2
• Onions - 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste - (1" ginger/2 cloves garlic/2 green chilies)
• Coriander leaves - 4-5 tbsps, finely chopped:
• Kasoori methi - 1/2 tsp (dried fenugreek leaves)
• Coriander powder - 1 tsp
• Broken Cashew nuts - 2 tbsps
• Coriander leaves - 1 1/2 tbsps (finely chopped for garnish)
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tbsp (optional) vegan can omit ghee and substitute with oil

Method

1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
3. Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

Tips

• You can add 1/4 tsp garam masala powder.
• You can add either cashew nuts or peanuts.

vankaya fry::

Ingredients:

1/4 kg purple brinjals, cut into quarters

1 large onion chopped

big pinch turmeric pwd

1 tsp coriander pwd

1/4 tsp cumin pwd

1 tsp red chilli pwd

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

10-12 curry leaves

Make a paste:

6-7 garlic cloves

small ginger piece

1 1/4 tbsps grated fresh coconut

1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.
2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.
4 Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura).
5 Adjust salt and serve with hot rice.

Mushroom Fry:::

Ingredients::

ginger garlic paste 1Teaspoons
lemon juice 1/2Piece
mushroom 1Pound
oil 1Tablespoons
pepper 1Pinch
cumin pdr 1Teaspoons
cumin 1/2Teaspoons
coriander pdr 1Teaspoons
turmeric 1Pinch
tomatoes 1Numbers
salt 1To Taste
red chilli 1To Taste
chopped coriander 1Springs
chopped onion 1Numbers
garlic 4Piece
garam masala whole or pdr 1Pinch


Procedure::

1. Heat oil in a pan, add whole garam masala, cumin seeds and when they crackle add chopped onions, salt, turmeric, ginger garlic paste and cook. Add curry leaves and chopped gr chillies, add tomatoes and cook for few min.
2. Add mushrooms and cook till they are soft. In another pan add butter, add crushed garlic, pepper, cumin seeds mixture to it add coriander pwdr and cumin pwdr add the cooked mushroom mixture and cook till the moisture evaporates and dry.
3. Finish with lemon juice and chopped coriander leaves.

Sorakaya Masala Fry:::

Ingredients:

1 tender bottle guard (Anabakaya/ Sorakaya)

3 onions

3 green chillies

Tadka/ Seasoning/Talimpu

Oil 6 tspns

Garlic cloves 3

Red chillies 3

Mustard seeds 1/2 tspn

Cumin seeds 1/2 tspn

Chana dal 1/2 tspn

Urad dal 1/2 tspn

Procedure:

The bottle guard should be tender .pierce the bottle guard with thick needle or any other instrument.Cut it into medium size cubes.Here v require more chopped onions as we require for non veg curry.the onions should be well chopped .

Heat oil in a kadai n add garlic cloves to it..let it sauté until its aroma come out then add broken red chillies to it. Let it sauté for few seconds n add cumin n mustard seeds to it. when the mustard seeds start splitting add chana dal and urad dal to tadka..let it sauté until chana dal turns in to little dark in color.

Add chopped Onions n green chilli to tadka n let it sauté for 5 minutes.

Now its time to add cubes of bottle guard stir it well and place lid for 5 mints.later add red chilli powder, turmeric powder and salt to it .. sauté it n place the lid..

reduce the flame to low..let it cook in low flame..do not add water to it…it automatically oozes water in low flame.

cook until the piece becomes soft n cooked..when the curry is almost done..the oil from the curry oozes out..

Now to the garam masala powder add 3 garlic gloves n small cube of ginger and blend it.

Now add this powder half teaspoon to the curry..Waite for 5 mints and off the flame…serve it hot…

Trust me u feel like eating a non-veg curry.