Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Sukhi Roti Ki Khichdi#SundayFunday

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti. 

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal. 

Serves 2 - 3
Ingredients 
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen 
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves 
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes. 

Then add 2 cups water, washed and drained rice , salt and lemon juice. 

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame. 

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served. 

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and our theme is One Dish Meals
• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe

Olya Naralachi Karanji / Fresh Coconut Nevries#Alphabet Challenge

We East Indians make this for San Jao Cha Sann/St John feast, which is celebrated on 24th June the proper day or the coming Sunday. 

This is must in my family, my mother and grandmother used to make this every year,  I too make this since my husband loves them. This year I decided to take step by step pics, here is my family recipe. You can add more sugar if you want, but for us the sweetness was just right.

This Karanji is  also a traditional Maharashtrian sweet,  usually made  for festive occasions like Diwali and Ganesh Chaturthi.  

Olya means fresh, naralachya means coconut,  karanjya is turnovers or nevries,  which means fresh coconut karanji. The shelf live of these are just 3 - 4 days,  for a longer shelf-life you may use dry or desiccated coconut and sugar. 
I, prefer making karanji using fresh coconut for a superior taste. Making these, is quite a time consuming task, but,  if you love these, all the effort is worthwhile. This is one of the most easy recipes, do try preparing karanji this way and let me know how it turned out. 
Makes around 9 - 10  Nevries /Karanjies - depending on the amount of filling inside. 
Ingredients
For The Filling
1 Cup Packed Fresh Grated Coconut
¼ Teaspoon Heaped Cardamom pods
3 Tablespoons Heaped Sugar
A Pinch of Nutmeg powder
15 Cashewnuts - chopped
1 Tablespoon Golden Raisins/Kismis
1 Teaspoon Ghee/Vegetable Shortening

For The Covering

2 Cups All Purpose Flour

1½ Tablespoon Heaped Melted Ghee

¼ Teaspoon Salt

For Frying 

Vegetable Oil as required
 Method

For The Filling

In a pan / kadai take ghee, coconut and sugar. Cook on low heat till  melts and the mixture comes together, add the raisins, cashew nuts, cardamom  and nutmeg powder and continue to cook the mixture on low medium heat for a 2 minutes stir continuously, since tends to burn quickly, so do not stop stirring at any given point of time. Once the mixture is dry  take  off the heat and set aside to cool completely.

For The Covering

In a thaal/bowl mix  flour, melted ghee and salt, mix well.  Add water as required and knead to a soft, pliable,  smooth dough.  Keep it covered in a moist cloth  for 25 to 30 minutes. 

After 30 minutes, knead the dough again slightly and make small round balls.

Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)

Place a spoonful of the coconut jaggery mixture in the center

Dip your finger into the water and apply on the edge of half the poori. Flod the other edge of the poori, press the edges well to seal the filling inside.
Be sure that no air bubbles remain inside. The edges should be tightly sealed or the filling may ooze our during deep frying.

Press the edges using the back of a fork  or a cutter to give it that  design.  Place the filled karanjis on  a plate and cover with  a damp towel to avoid drying. 

Heat oil for deep frying in a kadhai or deep pan.
Slowly fry the karanjis on low flame till golden brown. Remove on paper towel and let them rest for 20 mins. When cooled down, store in airtight container upto 3 - 4 days. If refrigerated, it can be stored for a few more days.

Enjoy.. these are delicious, I am sure you can't stop at one or two!!
Labels:   Coconut, Fried, Nevries, Karanji, Turnover, Festival , Maharastrian Cuisine, East Indian, Vegan,Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "N"

• Food Lust People Love: Nocciolata Swirl Meringues
• Sneha’s Recipe: Olya Naralachi Karanji / Fresh Coconut Nevries
• Jolene’s Recipe Journal: New England Iced Tea
• Blogghetti: Zucchini Nut Bread
• Mayuri’s Jikoni: Crispy Noodle Salad
• Karen’s Kitchen Stories: Singapore Noodles
• A Messy Kitchen: Frozen Negroni
• Culinary Cam: White Nectarine-Lime Jam
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Nut-Free Basil Pesto Chunky Tomato Sauce
• Magical Ingredients: Nutella Neufchatel Dip
• A Day in the Life on the Farm: Sweet and Spicy Cashews 

Tri Color Biryani Rice#SundayFunday

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day.

This is a quick and easy rice with goes well with any gravy.
Measurment - 250 Ml Cup
Serves 2
Ingredients
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms
1 Brown Cardamon
1 Stick Cinnamon
1 Star Anise
1 Teaspoon Shahi Jeera
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water
A Pinch Green Color - mixed in a tablespoon water
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes. After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutes or till the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well.

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes

Or till the rice is full done.

  Tri Color Biryani Rice is ready

Serve garnished with brown onions.

This goes well with any gravy of your choice.
Labels: Veg Rice, Biryani, Vegan, Gluten Free, Main Course, Sunday Funday
For Sunday Funday we are sharing recipes to celebrate the Independence/National day of your country!

• Firecracker Hot Dogs from Food Lust People Love
• Mushroom Poutine from Mayuri's Jikoni
• Oreo Ice Box Cake from Karen's Kitchen Stories
• Patriotic Slushie from Amy's Cooking Adventures
• Tri Color Biryani Rice from Sneha's Recipe
• Watermelon Pizza from A Day in the Life on the Farm

Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni 

Guava Cheese#SundayFunday

Guava Cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. This is cheesy, soft, melt in the mouth sweet. Do give it a try. This sweet has no flour or eggs, completely vegetarian, vegan, gluten free. My mom's favorite sweet. 

Ingredients
4 Cups Guava Pulp (1½ Kg Ripe Big Guavas)

4 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink/ Red color or color of your choice
Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container). 

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering.
Take the seeds pulp in a fine strainer and remove the pulp as much as possible. 
Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar. 
Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till starts form a ball in the center. 

Take it our into a greased tray and spread it. Cool completely and cut into squares. Store in airtight containers.

This stays good for 3 months in a cool dry place.

Labels: Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian, Sunday Funday

For Sunday Funday we are celebrating Moms Day. 

Check the recipes made to celebrate this special day!   

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life