Tag Archives: quinoa

Quick Lunch Series: Quinoa Bisibele Bath

I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!

qbbb

I swapped in  Quinoa, instead of rice, as has been the norm lately in my routine.

Ingredients:

2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)

I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno,  curry leaves and squash and fry lightly. Add tomatoes and mix well.

Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!

qbbb2

Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.

Makes 3 servings.

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

bajji2

APPETIZERS & SNACKS

Baked Bajji

Baked Vada

qd3

GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

cauli_kale_chickpe2

BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

kumquat2

JAMS & JELLIES

Anise Flavored Kumquat Marmalade

hummus1

DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

wrap3

WRAPS & SANDWICHES

Edamame and Zucchini Wraps

ztgratin

CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

cherry5

DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

air20152

BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

wmcooler2

JUICES & SMOOTHIES

Watermelon Cooler

tomatoYogurt2

CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

CherrySalad

SALADS

Cherry and Avocado Salad

BS1

SIDES

Honey and Sriracha Roasted Brussels Sprouts

mgs

SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

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WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

chickpea_brusselssprouts

HAPPY HOLIDAYS!

Quick Lunch Series: Quinoa Vangi Bath

I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa.   This makes 2-3 servings if you are on a diet.

vangibath2

Ingredients:

1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish

Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.

Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.

Season with Vangi bath mix or home made curry powder, grated coconut and mix well.

vangibath

Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.

Serve warm.

See Also:

Vangi Baath

Spicy Potato Curry

I always love to make masala dosa and this spicy potato curry is something I always make with dosa.

potatocurryIngredients:

3 Potatoes
1 onion
1 jalapeno
a few curry leaves
1 tbsp channa dal
2-3 tbsp cashews
1 tbsp urad dal
1tsp mustard seeds
1 tsp cumin seeds
2-3 dry whole red chilli
1/4 tsp turmeric
2 tbsp oil
dash of asafoetida
1/2 tsp red chilli powder (optional)
salt to taste
cilantro to garnish

Boil the potatoes until they soften and the skin is starting to peel off.

Meanwhile add oil to large pan. Add turmeric, asafoetida, channa dal, cashews, urad dal, cumin seeds, mustard seeds and whole red chillies and fry till lightly golden.

Add chopped jalapeno, and curry leaves and fry for a minute. Add sliced onion and continue to fry till the onion is translucent and starts to turn lightly brown on the edges. Peel and add potatoes and lightly mash with a spatula. Season with salt and add some red chilli powder (optional). Mix well and cook on low for another 5 minutes.

qd3Garnish with cilantro and serve warm with some rice or I love to eat it with dosa.

Quick Lunch Series: One Pot Mexican Quinoa

This can be made for lunch or dinner. And it’s perfect for that office day meal!

MexiPot

Ingredients:

1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

Spicy Quinoa Chili

I had originally planned to make chili a few weeks ago for Chili Night. I ended up not attending that event. Since then, I have been waiting for an opportunity to make chili. This is an old, well tried and tested recipe. I decided to make it with a slight twist.

Vegetarian ChilliIngredients:

1 cup dry red kidney beans
1/4 cup Quinoa
1 Zucchini, chopped
1 Green Bell Pepper, chopped
1 Jalapeno (or two if can handle it) minced
1/2 Yellow Onion chopped
2 large tomatoes chopped
1-2 tsp cumin powder
1 tsp smoked paprika
1-2 tbsp oil
3-4 cups broth or water
salt to taste

Soak the kidney beans in some water for 8-10 hours. I typically soak them overnight for 20-24 hrs. I usually like to steam mine in a pressure cooker. You can replace with canned beans instead if you prefer. Set aside.

IMG_3252In a large pan or dutch oven, heat oil. Add chopped onion, minced jalapeno, and garlic and lightly fry for 1-2 minutes. Add chopped zucchini, bell pepper and tomato and continue frying. Season with salt, cumin and paprika.

chili1JPGFry lightly for 5-6 minutes. Add kidney beans, and 1-2 cups water and bring to a boil. I usually add the steamed kidney beans along with the water used for steaming.

StuffedEggplant1Reduce flame and simmer for about 2 hours on medium low flame. Rinse and cook Quinoa in about 1/2 cup or more water until cooked. Add to dutch oven and continue cooking for another 30-40 minutes.

Vegetarian ChilliServe warm with some sour cream, pickled jalapeno, avocado and salsa. I usually like to pack some in a thermos for a hearty office day lunch.

Enjoy!

chili2See Also

Vegetarian Chili
French Lentil Chili
Red Kidney Bean and Quinoa Soup

Quick Lunch Series: Quinoa Tabbouleh

I love Tabbouleh. I typically make it with Bulghur Wheat. Although occasionally I have made it with Couscous. I had plenty of fresh Parsley in my Patio Garden. And Quinoa is my favorite grain  and this time around I decided to use Quinoa instead. It is the perfect workday meal stand-alone or with some hummus and pita bread!

Tab3

Ingredients:

1/2 cup Quinoa cooked as per directions
1/4 cucumber chopped fine
1 tomato chopped fine
1/4 red onion chopped fine
1 cup parsley chopped fine
Lemon Juice as desired
Salt and Fresh Ground Pepper to taste
Optional: Flat bread or Pita Pockets and Hummus

Tab2

Toss lightly the first 6 ingredients. Stuff pita pocket with hummus and Tabbouleh salad and enjoy!

Tab4Makes about 2 servings.