Cooking Quinoa

 

Ingredients :

1 tablespoon butter 

1/4 teaspoon salt 

1/4 cup washed and rinsed quinoa 

3/4 cup water 

Method :

Heat 2 litre pressure cooker in a medium flame.

Add in butter, wait until it melts.

Add quinoa and salt, roast until all the quinoa is covered in butter. (1 minute)

Add in water, close the lid and pressure cook for 5 whistles.

Open the cooker after 10 minutes and serve.

Chole Bhature ..

Ingredients for Bhature :

Self raising flour : 2 cups
Semolina : 1/4 cup
Curd : 1/4 cup
Oil 2 teaspoon plus 1/2 teaspoon to grease the dough
Salt : 1/2 teaspoon
Sugar : 1/2 teaspoon
Water : approximately 1/4 cup

Oil for deep fry

Method :

In a bowl mix semolina,flour,salt and sugar mix it well and then add curd,oil mix it and use a water to make soft dough .. (dough needs to be softer than normal chapathi dough)

Knead the dough for 5 minutes, then drizzle oil on the dough and cover the dough and let it rest for 2 - 3 hours .

Make a small lemon sized ball from dough, and use oil to roll the dough and deep fry them..

Serve it with Chole .

Ingredients and method for Chole :

Soaked black chana : 2 cups(soak it for 8-10 hours)
Tomato puree : 3/4 cup ( use 4 small tomatoes and make a paste )
Chopped onion : 1 cup
Chopped garlic and ginger : 1 teaspoon each
Chopped green chilli : 1/2 teaspoon
Kasoori methi : 1 teaspoon
Salt : 1/2 tablespoon
Sugar : 1/2 teaspoon
Oil : 2 tablespoon
Turmeric powder : 1/4 teaspoon

Chole masala powder : adding it in notes below

Pressure cook black chana, and 1 cup water with 1/2 teaspoon salt in pressure cooker for 4 whistles.
Once the pressure settles, transfer it to a bowl.

Heat a pressure cooker add oil, add in ginger,garlic, green chillies, turmeric powder and saute for 2 minutes in medium flame.

Then add chopped onion and saute until it's translucent.

Add salt and sugar , add in tomato puree and cook until oil leaves from sides. Add in Chole masala powder,kasoori methi. Saute for 1 minute.

Mash 1/4 of black chana , and add all cooked chana and 1/2 cup water, close the cooker lid and cook for 8 whistles.
Let the pressure settle and let it sit for minimum 2 hours, then heat and serve it with Bhature.

Notes:
Chole masala powder :
2 byadagi chilli q(increase if you like more spice)
1 tablespoon of tamarind
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon dessicated coconut
4 cloves
2 green cardamoms
1 inch piece cinnamon

Roast everything in a medium flame until the spices leave nice aroma and let it cool down and make a powder of it.

*******

Broccoli stir fry ..

Ingredients :

Broccoli : 350 grams
Medium sized tomatoes : 3
Medium sized Onion : 2
Chopped garlic : 1 tablespoon
Chopped ginger : 1 tablespoon
Green chillies : 6 (cut them in middle)
Chopped coriander : 2 tablespoons (separate stem part and leaves part)
Capsicum : 1
Dessicated coconut : 2 tablespoons
Garam masala : 1 and 1/2 tea spoons
Coconut oil : 1 teaspoon
Vegetable oil : 3 tablespoons
Salt : 1 and 1/2 tea spoon ( you can adjust accordingly)
Sugar : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Turmeric powder : 1/8 teaspoon
Fresh lemon juice : just 1 drop

Method :

Clean and cut broccoli into big chunks (just the florets along with the tender stem, refer picture)

Heat a non stick pan add in vegetable oil and heat the oil for 1 minute add in cumin seeds and turmeric powder.  Let this heat for 30 seconds.

Next add in chopped garlic,ginger and green chillies ( chillies which I used is not spicy one so I added 6 chillies, you can increase or decrease accordingly)
Saute for 1 minute in medium flame.

Add in chopped onion and saute for once and let it cook for 1 minute.

Add in chopped capsicums, salt and sugar and saute once and let it cook for a minute.

Add in chopped tomatoes and coriander stem part and mix it well and let it cook for 3-4 minutes , stir once in a while.

After tomatoes half cooked, add in broccoli and mix it very well and let it cook for about 10 minutes in a medium flame ( Do mix/saute in between)

Don't cover it with lid. Liquids from the vegetables needs to evaporate.

After 10 minutes add in dessicated coconut, coconut oil, garam masala and coriander leaves. ( Check the spice level, if you want you can add salt and garam masala) mix it very well and cook this in a high flame for about 2-3minutes.

Once you notice the charred bottom, switch off the flame and add a drop of fresh lemon juice.(just a drop) 

Mix everything nicely and serve with chapathi or rice!!

  ******

1 Minute Idly | Microwave Idly ..

Ingredients :

For Idly batter :

Idly rice : 1 cup
Urad dal : 1/4 cup
Rice flakes(poha) : 1/4 cup

Salt : 1/4 tea spoon

Cold water for grinding : 1/8 cup

Method :

* Wash and soak idly rice in a cold water for 4 hours.

* Wash and soak Urad dal in a separate bowl for 2 hours.

* Wash and soak rice flakes in a separate bowl for 2 hours.

* After 2 hour drain water from urad dal and rice flakes and transfer it into a mixie jar, make a very fine paste from it. ( use 1 to 2 table spoon of water while grinding )

* Now drain the water from soaked idly rice and put them in the mixer jar and run the mixer for about 1 minute. (You need rice in the fine semolina consistency)

* Transfer idly batter to a big plastic bowl (must) and add salt into it. Using your hand mix the batter well for about 1 minute.
Close the bowl with lid and put the batter in a warm place for fermentation( overnight ).
(Better keep it in microwave itself-but do not switch on the microwave)

* Grease the coffee mug with a drop off coconut oil.

* Take out the batter from microwave and give it a gentle stir using spoon.

* Pour 2 table spoon of batter in a coffee mug and keep it in microwave at HIGH temperature for 1 minute.

* After cooking keep it in microwave itself for about 2 minutes and later check the idly by inserting cocktail pick into idly. If it's comes out clean idly is ready or else microwave it again for 15 to 20 seconds.

Serve idly with Chutney or with any Curry.

Garlic Rice ..

Ing :

Butter : 1 table spoon
Vegetable oil : 1/2 table spoon
Cumin seeds : 1/4 tea spoon
Salt : 1/8 tea spoon (adjust accordingly)
Finely chopped garlic : 1/2 tea spoon
Finely chopped cilantro : 1 tea spoon
Raisins : 10 to 12 no.s
Fresh lemon juice : 2 drops

Cooked Basmati rice(at room temperature) : 2 cups

Method :

* In a nonstick pan heat butter along with vegetable oil, once the butter melts completely add in cumin seeds and saute for 20 seconds.

* Now add in the garlic and roast until you get a good aroma. (it takes approximately 40 to 60 seconds)

* Switch off the flame and add in cilantro,raisins,lemon juice and salt.

* Take out the nonstick pan from stove, add in basmati rice and mix it carefully using fork.

* Serve HOT with any Curry..
                                                     ******


Some Curry options :

Aloo Palak (Potato & Spinach curry)

Paav Bhaji ..

Serving : 2
Cooking level : Easy
For Paav :

Ing :

Dinner rolls : 4
Butter : 1 table spoon

Method :

* Heat nonstick griddle.
* Slit the dinner rolls into half and spread butter.
* Roast the dinner rolls till it turns little golden in color.

For Bhaji :

Ing :

Paav Bhaji spice powder (Recipe) : 3 table spoon (click on the "recipe" for homemade paav bhaji spice powder)
Cooked potato : 1 cup (coarsely mash it) 
Cooked carrot : 1/2 cup (coarsely mash it) 
Cooked garbanzo/chickpea : 1/2 cup (coarsely mash it) 
Chopped cilantro : 2 table spoon
Chopped onion : 1/4 cup
Chopped tomato : 1/2 cup
Chopped spring onion : 1/4 cup (optional)
Salt : 1/4 table spoon (adjust accordingly)
Water : 1/2 cup (adjust accordingly)
Sugar : 1/4 tea spoon
Turmeric powder : 1/8 tea spoon
Ginger-Garlic paste : 1 tea spoon
Butter : 2 table spoon
Vegetable oil : 1/2 tea spoon
Lemon juice : 1/4 tea spoon

Method :

* Heat 1 table spoon butter and vegetable oil in a nonstick wok at medium-low flame.

* Add in onions and saute till onions turn slightly brownish. Then add ginger-garlic paste and saute for 1 min. 

* Add in tomatoes and fry till tomatoes are tender.

* Now add in all the vegetables along with garbanzo. Saute this for 2 minutes.

* Add salt,sugar,paav bhaji masala into the mixture and mix it well. Then add 1/2 a cup of water.

* Add a 1 table spoon of butter and cilantro, cook this bhaji masala for 4 to 5 minutes in a low flame. Switch off the flame and add lemon juice and mix it very well.

Some TIPS :

* Serve paav bhaaji HOT !

* Before serving sprinkle some chopped onion,cilantro and lemon juice on Bhaaji.(I garnished Bhaaji with Carrot,White onion and Cilantro just because to give Indian Independence Day feeling :) )

* I have already posted Paav Bhaji recipe in my blog (Recipe) using store-bought Paav Bhaaji Masala powder. But i feel homemade Masala powder tastes 200% better than store-bought powder.

* Follow the recipe. For best result use  Homemade Paav Bhaaji Masala Powder which i mentioned. :)

Vegetable Palav ..

Ing :

Vegetables:
Chopped french beans : 1/2 cup
Chopped Carrots : 1/4 cup
Chopped potato : 1/2 cup
Frozen peas/ cooked green peas : 1/2 cup
Chopped cauliflower : 1/4 cup
Chopped onion : 1/4 cup

Masala paste :
Mint leaves : 5 - 6 no.s
Cilantro : 4 - 5 fresh springs
Garlic cloves : 2 - 3
Green chilli / thai hot chilli : 3 ( Adjust accordingly )
Cinnamon : 1/4 " stick
Cloves : 3 no.s
Bay leaf : 1/2 " piece
Cumin seeds : 1/4 tea spoon
Shredded coconut : 4 table spoon

Other ingridients :
Basmati rice : 2 cups
Water : 2 cups
Vegetable oil : 2 table spoon
Ghee : 1 table spoon
Fresh lime juice : 1 table spoon
Salt : 1 tea spoon (Adjust accordingly)
Sugar : 1/4 tea spoon

Method :

* Wash and soak the basmati rice in water for 15 to 20 minutes. Drain the water from rice and keep it ready to use.

Method to prepare masala paste :
* In a blender/mixer combine all the ingridients together and make a fine paste from it, if required use 1 table spoon of water while grinding.

Method to prepare vegetable palav :

* In a non stick pan heat vegetable oil,add onions and saute it for 1 minute.

* Add remaining veggies except peas and cauliflower into the pan and saute it in a medium flame for 3 minutes.

* Pour the grinded masala into pan and mix it well with veggies and cook for 2 minutes in low flame.

* Add in the drained basmati rice and saute it for 2 minutes.

* Lastly add boiled green peas/frozen peas,cauliflower,lime juice,sugar,salt into the pan and mix well.

* In a pressure cooker/rice cooker heat a table spoon of ghee and pour in the above mixture, add 2 cups of water and pressure cook it for 6 - 8 minutes ( one whistle ) or until rice is done in rice cooker.

* Serve with Tomato - Onion Raita ..

Vangi Bhath / Eggplant Rice ..

 

Ing for Rice :

Basmati rice : 2 cups
Clove : 1
Water : 2 and 1/2 cups
Vegetable oil : A drop

Method to prepare rice :

* Wash and soak the rice along with clove for 20 minutes.

* Add a drop of oil and make rice in rice cooker.

* Once rice is done,remove clove from rice and spread rice in a tray.

Ing for Eggplant Masala :

Chopped Eggplant : 2 cups
Sliced Onion : 1/4 cup
Chopped Cilantro : 2 table spoon
Vegetable Oil : 2 table spoon
Ghee : 1 table spoon
Tamrind Juice : 1/2 cup ( If you have tamrind paste,then take 1 table spoon of paste and mix it with 1/2 cup of water)
Salt : 1/2 tea spoon ( Adjust Accordingly)
Powdered Jaggery : 1 table spoon
Vangi Bhath Powder : 3 table spoon
Grated Copra : 2 table spoon
Turmeric powder : 1/4 tea spoon

For Tempering :
Ghee : 1 tea spoon
Curry leaves : 4 no.s
Chopped Cashews : 2 table spoon
Peanuts : 10 no.s

Method to prepare Masala :

* In a non stick pan heat vegetable oil with ghee,add onion and saute it for 1 minute.

* Now add eggplant and turmeric powder and saute it until eggplant becomes soft.

* Add in the tamrind juice,jaggery,1 table spoon of cilantro and salt, cook for 2 to 3 minutes in a medium flame with occasional stirring.

* Add vangi bhath masala powder and copra,mix well and keep stirr the mixture until everything mixes well for 1 to 2 minutes.

* In a small sauce pan make the tempering and add it into ablove mixture.

* Add remaining cilantro and mix once and switch off the flame. Keep the mixture to sit for 4 to 5 minutes.

* Add rice into masala,mix well and serve with raita.

Fenugreek leaves Palav / Methi Pulao ..

 
 
Ing :
Basmati rice : 1 cup
Fenugreek leaves(chopped) : 1 cup
Onion (Sliced) : 1/2 cup
Garam masala powder : 1 tea spoon
Water : 1 and 1/2 cup
Lemon juice : 1 tea spoon
Bay leaf : 1
Cinnamon : 1 inch piece
Cloves : 2
Green chilli (sliced) : 4
Red chilli powder : 1/4 tea spoon
Sugar : 1/4 tea spoon
Salt : 1/2 tea spoon ( According to your taste)
Vegetable oil : 1 table spoon
Unsalted Butter : 1 table spoon
Tomato(chopped) : 1/2 cup
Garlic pods(finely chopped) : 1/4 tea spoon
Cumin powder : 1/2 tea spoon
Coriander powder : 1/2 tea spoon
Fennel seeds (coarsely crushed) : 1 tea spoon
Turmeric powder : 1/4 tea spoon

Method :
* Wash and soak basmati rice in water for 15 to 20 minutes. Drain the rice and keep it ready to use.
* Heat oil and butter together in a non stick pan. To this add fennel seeds,cinnamon stick, bay leaf, cloves and fry 30 seconds.

* Add sliced onions and turmeric powder and fry until onion turn transperent.

* Now add garlic and green chilli, fry well for 1 minute or until the raw smell goes away.

* Add fenugreek leaves and fry for another 2 mins.

* Add garam masala powder,red chilli powder,coriander powder,cumin powder,sugar,salt,lemon juice and fry for 1-2 mins.

* Now add drained basmati rice and fry well for 1 to 2 minutes.

* Transfer this mixture into a rice cooker and add 1 and 1/2 cup of water into it.

* Stirr it once and taste the liquid to adjust salt,if required add salt at this point.

* In a cooking mode cook the rice.(as you cook white rice in rice cooker).

* Serve hot with any raita or with yogurt/curd.

Spicy Pongal / Khara Pongal ..

Ing :

Moong dal : 1 cup
Basmati rice : 1 cup
Milk : 1/2 cup
Water : 5 cup
Salt : 1/2 Tspn ( According to your taste )
Green chilli : 3
Cilantro : 3 Tspn
Crushed black pepper : 1 Tspn
Ghee : 3 Tspn
Turmeric powder : 1/4 Tspn
Sugar : 1/4 Tspn
Chopped ginger : 1 Tspn
Chopped cashews : 3 Tspn
Cumin Seeds : 1/2 Tspn
Asafoetida : 1/4 Tspn
Shredded Coconut : 2 Tspn

Method :* In a pan heat 1/2 tspn of ghee and add moong dal , continuously saute until you will get a good aroma from moong dal in a low flame. ( It will take approximately 3 to 4 minutes )

* Wash basmati rice for 3 to 4 times in cold water,drain the water and keep it ready to use.

* Slit all the green chillies and keep it ready to use.

* In a pressure cooker heat 1/2 Tspn of ghee,add 2 piece of green chilli,turmeric powder and 1/2 Tspn of ginger suate this for 30 seconds.

* Add water and milk into this mixture and keep it to boil. ( Boiling time will be approximately 2 to 3 minutes )

* Now add fried moong dal,rice and 1/4 tspn of salt and pressure cook this for 5 to 6 whistles in a medium flame.
* In a pan heat rest of the ghee and add cumin seeds,after 10 seconds add rest of the ginger and green chilli then saute it for 30 seconds.

* Now add black pepper powder,Asafoetida and cashews fry until cahsews start change in the color.

* After pressure completely goes off from the cooker, open it and transfer the rice and moong dal mixture into above mixture.

* Add sugar,salt,shredded coconut and cilantro into it.
* Cook the pongal for 2 to 3 minutes in a low flame.

* Serve hot with any chutney/curry or just with yogurt.

Pictoral Steps :

 

 

 

 

 

 

 

 

 

 

 

 

 

Mango Rice / ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ ..

Ing :

Cooked basmati rice : 3 cups
Shredded raw mango : 1/4 cup
Shredded coconut : 2 Tspn
Ground nuts : 15 no.s
Turmeric powder : 1/4 Tspn
Salt : As per taste
Chopped cilantro : 2 Tspn
Vegetable oil : 2 Tspn
Sugar : 1/4 Tspn
Mustard seeds : 1/4 Tspn
Urad daal : 1/4 Tspn
Green Chilli : 2

Method :

* In a pan heat oil, add mustard seeds and urad daal, after 20 seconds add ground nuts. Keep frying ground nuts till it turns to crispier(about 2 mins in medium flame), add turmeric powder,green chilli and shredded coconut,mix once and switch off the flame.

* In a separate bowl mix rest of the ingridients together and add above mixture.

* Mix well and serve with Raita.

Vegetable Fried Rice ..

Ing :

Cooked Basmati Rice : 4 Cups
Carrot : 1/2 Cup
Beans : 1/2 Cup
Spring Onions : 1/2 Cup
Cabbage : 1/2 Cup
Green Chilli : 2
( Chop all the veggies into same size and keep it ready )
Sugar : 1/4 Tspn
Salt : 1/2 Tspn ( According to your taste )
Soya Sauce : 1 Tspn
Tomato Sauce : 1 Tspn
All - in - one sauce : 1/2 Tspn
Vegetable Oil : 3 Tspn
Black Pepper Powder : 1/2 Tspn
Cilantro for garnishing

Method :

* In a wok heat oil, add the veggies into it. And saute the veggies with sugar in low flame for about 3 minutes.

* Now add salt,black pepper powder and stirr it for 30 seconds.

* Add soya sauce,tomato sauce,all in one sauce and saute it till the nice aroma comes out. ( this will take approximately 1 to 2 minute )

* Add the cooked rice into this mixture and mix well, switch off the flame.

* Garnish with cilantro and serve with any curry.

* I served with Potato & Spinach curry.

Notes :

* Before cooking the rice, wash and soak it in a cold water for 10 minutes. Add a drop of oil and cook the rice.

* Once the rice is done, transfer it into a tray.

Spinach Rice / ಪಾಲಕ್ ಭಾತ್ ..

Ing :
Chopped Spinach - 2 Cups
Chopped Onion - 1/2 Cup
Cooked green peas / frozen green peas - 1/2 Cup
Green Chilli - 2 ( According to your taste )
Lemon Juice - 1/2 Tspn
Salt - According to your taste
Vegetable oil - 2 Tspn
Cooked white rice - 4 Cups
Cumin seeds - 1/2 Tspn
Garlic paste - 1/4 Tspn
Sugar - 1/2 Tspn

Method :

* Take a pan and add oil, once it becomes little hot add cumin seeds,onion,green chilli and garlic paste saute it for 2 mins.

* Add spinach and green peas and suate for 3 to 4 minutes in a medium flame, then add sugar,salt,lemon juice. Cook for 2 minutes in a low flame.

* Switch off the flame and add rice to above mixture,mix well and serve.

Broken wheat & Sprouted moong daal bisi beLe bath / ಗೋಧಿ ಕಡಿ ಮತ್ತು ಮೊಳಕೆ ಬರಿಸಿದ ಹೆಸರುಕಾಳಿನ ಬಿಸಿ ಬೇಳೆ ಭಾತ್..

Ing :

Broken wheat : 1 Cup
Sprouted moong daal : 1 Cup
MTR Bisi bele bath powder : 2.5 Tspn
Jaggery : 1 Tspn
Salt : For taste
Tamrind Juice : 1/4 Cup
Chopped onion : 1/4 Cup
Chopped Tomato : 1/4 Cup
Ghee : 2 Tspn
Water : 1 Cup

Vegetables :

Beans : 1/2 Cup
Carrots : 1/2 Cup
Potato: 1/2 Cup

Method :

* Cook the vegetables and keep it aside.
* Cook the Sprouted moong daal and broken wheat with enough water in a pressure cooker. ( until 8 to 9 whistle's )
* Take pan, add a Tspn of ghee add onions and tomato. Saute this for 2 to 3 minutes.
* Add salt,tamrind juice,jaggery and MTR bisi beLe bath powder to pan and cook for 2 minutes.
* Add the cooked vegetables,sprouted moong daal,broken wheat,one table spoon ghee and water into the pan and cook well for 10 to 12 minutes in a low flame.