Vegetable Quinoa Upma#SundayFunday

Vegetable Quinoa Upma is a very healthy, simple and wholesome dish made with a super nutritious grain and veggies. Quinoa upma is easy to dish out on busy mornings as breakfast or as lunchbox recipe. Quinoa is one of the healthiest wonder grains that has a good amount of fiber and folic acid and other vitamins too.  

Serve it along with chutney or pickle with a cup of chai and you have a complete and healthy breakfast. Vegan and gluten-free! This simple upma demands basic ingredients that we regularly use in rawa upma.

My tip is that make sure to rinse the quinoa under cold water for 2 to three time to remove the natural coating, called saponin to avoid any bitterness before making recipe.

Serves 2 -3
Ingredients

1 Cup Quinoa
1¼ Cup Water
1 Small Onion - finely chopped
1 Green chilly - finely chopped
½ Teaspoon Ginger - finely chopped
1 Small Carrot- chopped
2 Beans - chopped
¼ Cup Green Peas
½ Teaspoon Mustard seeds
1 Teaspoon Urad dal
A Sprig Curry leaves 
2 Tablespoons Olive Oil

Method 
Wash quinoa in water and keep it aside.

Heat oil in a pan, add mustard seeds, when it splutters add urad dal when it turns golden brown add curry leaves, onion, green chilly and ginger. Sauté well. When onions are translucent add the chopped veggies and green peas. Sauté well so that the veggies are little roasted. Now add water and salt to veggies. Mix well.

Bring this to a rolling add washed quinoa and mix well. Cover and cook in medium low flame. It took around 20 minutes for the upma to get cooked in medium low flame.
So when quinoa and veggies look cooked (when quinoa has a small white tail it means quinoa is cooked) put off the flame and serve it hot garnished with coriander leaves.

Enjoy this with chutney or pickle and cup of hot chai! 

Labels: Quinoa, Upma, Breakfast, Brunch, Vegan, Gluten free, Healthy, Mixed Vegetable, Sunday Funday

For Sunday Funday our theme is "Quinoa Recipes". 

• Quinoa Chia Multiseed Bread from Cook with Renu
• Rustic Multigrain Bread from Karen's Kitchen Stories
• Mediterranean Quinoa Salad from A Day in the Life on the Farm
• Vegetable Quinoa Upma from Sneha’s Recipe
• Turkey Quinoa Meatloaf from Amy's Cooking Adventures
• Copycat Trader Joe’s Lemon Chicken and Arugula Salad fromPalatable Pastime
• Quinoa Tangerine Salad from Mayuri’s Jikoni
• Rainbow Quinoa Grain Bowl from Culinary Adventures with Camilla

Murukulu Janthikalu#SundayFunday

Murukulu also known as Janthikulu is a savory snack of the Andhra cuisine. This Murukku is a mixture of urad dal flour and rice flour. Its easy to make and a addictive snack. We love the crispness and the buttery taste of this snack.

An ideal festival savory snack, these are vegan & gluten free, prefect for kid's tiffin. They stay crisp and fresh in your pantry shelf for a month or more if stored in an airtight container.

1 Cup Measurement = 200 Ml
Ingredients
4 Cups Rice Flour
1 Cup Urad Dal flour
2 Tablespoons White Butter or any
1 Cup Warm Water or as required
1 Teaspoon Salt or to taste
1 Teaspoon Red Chilly powder - optional
1 Teaspoon Each White & Black Sesame seeds
Oil for deep frying

Method
Take a pan dry roast urad dal flour lightly for a few minutes. See that it does not change color or burn. Keep aside to cool.

In a bowl add flours, sesame seeds, salt, butter, mix well till it represents bread crumbs. 

Then add warm water little by little as need to make a soft dough.

Take the murukulu press ( a disk with three holes)
add the dough into it and press on top into hot oil a make a 

Or this one, make a round murukku. 

Fry till light golden brown on medium flame, then remove. Keep it on an absorbent paper to remove the excess oil. When cooled store in an airtight container. 

This is a snack that can be made any time for children to have in the evening or to take as tiffin. My daughter use to take this as her tiffin to school.  

My Notes 

Grind 1 kg rice and 1/4 kg lightly roasted urad dal. Grind it in the flour mill. Make these any time in a jiffy.

Use white butter (this is homemade butter, which is used to make desi ghee) , it give a nice taste and make the murukulu more crispy.

You can add ajwain or coarsely ground cumin seeds.

Labels: Indian, Savory Snacks, Festival Sweets, Deep Fried, Rice flour, Urad Dal flour, Andhra Pradesh, Chakli, Murukulu, Vegan, Gluten free, Sunday Funday

For Sunday Funday our theme is "Picnic Recipes"     

• Bacon Broccoli Mac from Amy's Cooking Adventures
• Cucumber Mozzarella Salad from Palatable Pastime
• Spicy Avocado Mango Bean Salad from Cook with Renu
• Mango Pico De Gallo from Mayuri’s Jikoni
• Cowboy Beans from A Day in the Life on the Farm
• Murukulu Janthikalu from Sneha’s Recipe
• Culinary Adventures with Camilla from Culinary Adventures with Camilla

Cream Style Corn Tomato Chatpata Soup#SoupSwappers

This vegan and dairy-free soup is a quick and easy meal after a hard day's work.  The cream-style corn is a thickener and makes this a hearty soup without needing milk or cream. This soup is so delicious.

Serves 2
Ingredients  
¼ Cup Finely Chopped Onions
½ Cup Diced Carrots
½ cup Chopped celery
1 Clove Garlic - minced
½ Teaspoon Salt or to taste
¼ teaspoon coarsely ground black pepper
1 Teaspoon Italian seasoning
3 Cups Vegetable Stock
1 Cup Heaped Homemade Cream Style Corn
2 Tablespoon Sweet Corn Kernels
Salt and cracked black pepper to taste
2 Packets Chatpata Tomato Soup - Each Is One Cup Packet

Method 

In a deep soup pot, heat olive oil over medium high heat, then add onions, carrots and potato Sweat until onions are translucent.     

Add the chatpata tomato soup and stock and whisk until is combined. Add corn, cream-style corn. Bring to a boil, reduce heat and simmer about 15 minutes or until potatoes are tender.

Add more cracked pepper to taste and serve with multigrain seeded bread toasted with butter and cheese.  

Labels: Soup, Soup Swappers, Tomato, Corn, Healthy

For Soup Swappers event this month we are sharing Corn Soup recipes.

Chicken and Corn Soup by Karen's Kitchen Stories

Thai Style Roasted Corn soup by Magical Ingredients

Cream Style Corn Tomato Chatpata soup by Sneha's recipe

Corn Jalapeno Soup by Zesty South Indian Kitchen

5 can Vegetable Soup by A day in the life on the farm

Pudina/Minty Shrimp Skewers#FishFriday

Looking for a quick and tasty shrimp recipe? Try Pudina/Mint Shrimp Skewers. With a few ingredients, you can impress your family and friends with this flavorful small bite appetizer.
   
Ingredients  
15 Large Shrimp (Prawns) – cleaned with tail on
A Handful Mint Leaves 
2 Large Cloves Garlic
1" Piece Ginger –
2 Green Chilies or to taste
½ Tablespoons Oil
½ Tablespoon Lime Juice 
1 Tablespoon Yogurt - whisked  
½ Teaspoon Black Pepper  
½ Teaspoon Salt or to taste  
For Frying  
1½ Tablespoon Sesame Oil  
For Garnishing  
Orange Slice

Lime slices 

Salad

Method

Soak the skewers in water for at least 30 minutes
Wash, devein and pat dry shrimps.
Add remaining ingredients into a blender or spice grinder and grind to a smooth paste. Coat Shrimp with ground mixture and marinate for minimum of 15 minutes in the refrigerator.   

Thread them in small skewers on each. Heat a skillet with oil and fry them 2- 3 minutes on each side or till done. 

Squeeze fresh lime juice before serving. Serve hot.

Labels: Mint, Shrimps, One Bite, Appetizer, Seafood/Fish, Fish Friday  

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Eggless Blueberry Preserve Bundt Muffins

Easy, 15 minutes jam/preserve muffins which are 100% eggless and perfect breakfast recipe. My hubby as usual tells me in morning that today afternoon my music group is meeting for tea, bake me a cake. These muffins were baked just in time for his departure, there were so hot that I could not unmold them. Sent this to my husband's friends get together. Made remaining in a muffin pan since I do not have that many bundt molds. 

Makes 16
Ingredients
1½ Cups All Purpose Flour
1 Teaspoon Baking Soda
1½ Teaspoon Baking powder
150 Grams Salted Butter
¼ Cup Water
⅓ Cup Milk
¾ Cup Caster Sugar
½ - ¾ Cup Blueberry Preserve Or Jam - I used Preserve

Method 

Preheat oven at 180˚C. 
In a bowl and sieve flour, baking powder, baking soda.
In a another bowl, cream butter and sugar till fluffy and creamy. Now, fold in add flour mixture in batches alternating with water and milk and blueberry preserve. Mix it well.
Scoop the mixture into bundt molds. Fill each 2/3 the way up.
Bake it at 180˚C for 12 to 15 minutes. 

Check with toothpick, if it comes out clean, muffins are ready.
Serve warm.

These were super delicious!!
Labels: Blueberry, Muffins, Hi Tea, Bundt, Bundt Bakers, Jam, Eggless 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today  

• Eggless Blueberry Preserve Bundt Muffins from Sneha's Recipe
• Jelly Donut Bundt Cake from A Day in the Life on the Farm
• Jijona Cream Bundt Cake from Patyco Candybar
• Orange Marmalade Carrot Cake from Food Lust People Love
• Peanut Butter & Jelly Bundt Cake from All That's Left Are The Crumbs
• Tennessee Jam Bundt from Palatable Pastime