Saturday, March 31, 2012

Quinoa Pulao


Quinoa grains contain essential amino acids and good quantities of calcium, phosphorus and iron.Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes,can be substituted in rice dishes.

Ingredients:



 Quinoa – 2 cups
 Bay Leaf – 1
 Cinnamon Stick – 1 inch piece
 Cardamom – 2-3
 Cloves – 3
 crushed Black Pepper – 4-5
 Cumin Seeds – 1/2 tsp
 Turmeric Powder – 1/4 tsp
 Onions – 1/2 medium
 Ginger – 1 tsp, minced
 Garlic – 1 tsp, minced
 Green Chilies – 3
 Green beans – 1 cup
 Green Peas – 1/2 cup
 Carrots – 1 cup
 Cumin Powder – 1/2 tsp
 Salt to taste
 Lemon/Lime Juice – to taste
 Water – 4 cups
 Oil-2 tsp
 Cilantro to garnish


Preparation:


  • Wash and soak Quinoa in water for 10 minutes.Drain water and set aside.
  • In a pan, heat Oil on medium heat.add Whole garam masala(Bay Leaf,Cinnamon,Cardamom,cloves,black pepper).
  • Cook for 30 seconds then add Cumin Seeds,Onions,green chillies,turmeric powder Cook for a minute.
  • Add minced Ginger & Garlic,cook for a min.
  • Add Vegetables and cook for 2 mins then add Quinoa and roast for another 2-3 mins add salt to taste.
  • Pour in Water and let the water come to boil.
  • Reduce flame to low, cover with lid and cook 10-15mins or until quinoa is soft.
  • Add lemon juice, garnish with cilantro and serve.
  • Raitha goes well with Quinoa pulao.

Cupcakes


Friday, March 23, 2012

Ugadi Pachhadi


Ugadi is the New Year's Day for the people of Andhra Pradesh and Karnataka
It is celebrated in the month of March/April and Ugadi marks the first day of the new year.
The Special food items we prepare for Ugadi in Andhra Pradesh are Ugadi Pachhadi and Bhakshyalu , Mango Rice.


Ugadi Pachhadi contains 6 ingredients each ingredient is described as follows


Tamarind Juice for Sourness
Raw Mango for Tang
Neem flowers for bitterness
Jaggery for sweetness
Green chilly or Red chilly powder for heat
Pinch of Salt for Saltiness

Coconut (Optional)
Banana (Optional)

Preparation:
  • Soak Tamarind in water for 10 mins,squeeze juice from tamarind.
  • Add Jaggery to the Tamarind water then add green mango pieces,salt to taste,Neem flowers,chopped Coconut (optional)and a pinch of Red chilly powder or 2 green chillies,add banana(optional).

    Bhakshyalu


    Bhakshyalu consists of a filling of Channa dal and jaggery or sugar boiled and made in to a paste stuffed in a flat roti like bread. It is usually eaten hot/cold with ghee.

    Ingredients :
    All purpose flour - 1 1/2 cup
    Channa dal - 1 cup

    water - 2 cups
    Sugar - 1 1/2 cup
    Ghee - 4 tbsp

    Cooking oil - 2tsp


    Preparation:

    • Add water and channa dal in a cooker and cook for 2 whistles on medium heat and after it cools down add sugar to the cooked dal , on the stove(low flame) do not stir the mixture.
    • When the sugar totally dissolved in the dal switch off the stove.
    • After cooling down prepare small patty of dal for stuffing.
    • In one bowl mix the flour with oil and water prepare a dough and put aside for 15 mins.
    • Take small pieces of dough and prepare small size puri and place dal patty in middle and wrap it with the dough and make a medium size puri with it.
    • On Chapathi pan roast the bhakshyalu on both sides with ghee(1 tsp for each one) and its is ready to serve.

      Sunday, March 18, 2012

      Veg-Quinoa-Dal



      Quinoa Nutrition is a new way to add a healthy food to your meals to help you live a healthier life style without sacrificing taste.So we decided to substitute Quinoa with rice at least twice a week. I tried this recipe and its yummy like rice and dal.
      Veg-Quinoa-Dal is a quick and healthy recipe for dinner specially for kids its yummy and easy to eat.


      Ingredients:

       Quinoa – 1 cup
       Green Split Moong dal - 1 cup
       Cumin seeds – 1/2 tsp
       Turmeric Powder – 1/4 tsp
       Onions – 1/2 medium
       Ginger – 1 tsp, minced
       Garlic – 1 tsp, minced
       Green Chilies – 3-4
       Green beans – 1/2 cup
       Carrots – 1/2 cup
       Salt to taste
       Water – 5 cups
       Oil/Ghee -2 tsp
       Cilantro to garnish
        
      Preparation:
      • Wash and soak Quinoa and Moong dal in water for 10 minutes.Drain water and set aside.
      • In a cooker heat Oil on medium heat,add Cumin Seeds,Onions,green chillies,turmeric powder Cook for a minute.
      • Add minced Ginger & Garlic,cook for a min.
      • Add Vegetables of your choice ( i used green beans and carrot) and cook for 2 mins then add Quinoa and dal and  roast for another 2 mins add salt to taste.
      • Pour in Water and let the water come to boil.
      • Reduce flame to low, cover with lid and cook for 2 vessels or until Quinoa and dal are soft.
      • Garnish with cilantro and serve hot Veg-Quinoa-Dal.

      Saturday, March 10, 2012

      Thursday, March 1, 2012

      Egg baked Avocado



      Avocados not only taste delicious but are packed with full of healthy fats and dietary fibers. Consuming it in a breakfast dish will keep up your energy levels throughout the day. This recipe makes use of both avocados and eggs.


      Ingredients:

      Avocado - 2
      Eggs - 4
      Pepper - 1/4 tsp
      Chilly flakes - 1/2 tsp
      Salt to taste
      Shredded Mozzarella - 1/4 cup

      Preparation:
      • Slice the avocados into half(Its better if the avocados are medium firm and not too soft like the ones we use for guacamole).
      • Remove the pit and scoop out little more flesh in the middle so that you make enough space to fit in the cracked eggs.
      • Now poke holes in the avocado using a fork and sprinkle salt and pepper.
      • Crack the eggs and remove the yolk if desired. Pour this into the pit and sprinkle some salt, pepper, chilly flakes and top it off with some shredded mozzarella cheese.
      • Place these avocados on a baking tray.
      • Preheat the oven to 425 degrees and place the baking tray in it and bake for around 15min or till your eggs are done.
      Additional tips: You can also add any vegetable pieces like peppers, tomatoes, spinach etc to the toppings if you like.

      Contributed by
      Sowmya Padisala