Quinoa Brownrice Tomato Dosa

Ingredients:

• Quinoa (Prewashed) - 1/2 cup
• Brown Rice (washed) - 1/2 cup
• Split Pigeon Peas or Toor dhal - 2 table spoon
• Tomatoes - 2 large
• Channa dhal - 1 tea spoon
• Asafoetida - 1 tea spoon
• Tamrind - 1 small lemon sized
• Curry leaves - 1 small string
• Dry Red Chillies - 3
• Salt to taste
• Oil - to make the crepes

Cooking Method:

1. Soak the brown rice, quinoa, toor dhal, channa dhal, tamarind in 1 1/2 cups of water for 2 hours
2. Put the soaked mixture in a blender, add tomatoes, dry red chillies and make a fine paste.
3. Finally add curry leaves, salt and asafoetida and blend them for a minute.
4. Transfer the mixture to a large bowl (if the batter is very thick you can add a little bit more water; the batter should have a pancake consistency)
5. Heat griddle in the stove in medium heat. Once it is hot enough pour 2 table spoons of mixture in the griddle; gently spread them to a thin round shape in the griddle (do not over heat the griddle otherwise it would be difficult to spread it thin. hence medium heat is enough)
6. Springle oil on the sides of the crepe so that it gets cooked
7. Once the bottom side is done, flip them and get the other side cooked.

Serve with a hot sauce of your choice.

Serves 6-8

Quinoa EggPlant (vanghi bhath)

Ingredients:

• Quinoa (Prewashed) - 1 cup
• Water - 2 cups
• Egg Plant (cut into 1 inch cubes) - 2 cups
• Dry Red Chillies - 8
• Curry leaves - 1 string
• Salt - to taste
• Asafoetida - 2 tsp
• Channa Dhal (split gram peas) - 1 table spoon
• Urad dhal (Skinless matpe beans) - 1 table spoon
• Roasted peanuts - 1 tablespoon
• Coriander Seeds - 1 table spoon
• Mustard Seeds - 1 tsp
• Coconut (grated) - 3 table spoons
• Olive Oil or Peanut Oil - 2 tablespoons

Cooking Method:

1. Cook the quinoa in two cups of water (if you are using pressure cooker, two whistles are good) 2. Allow the cooked quinoa to cool down*. (if you want the quinoa to cool down faster, put the cooked quinoa on a plate and spread it using fork; do it gently so that the cooked quinoa does not get mashed)

3. Heat one tea spoon oil in a pan and roast the redchillies, channa dhal, urad dhal, asafoetida and coriander seeds

4. Switch off the stove and add coconut and transfer this mix to a seperate bowl and allow it to cool down; once cooled, put it in a blender and make a coarse powder of this;

5. Heat the remaining oil in a pan and add egg plant and little bit of asafeotida; Allow the egg plant to be cooked completely

6. Add the curry leaves to this and mix well

7. Add the coarse powder (prepared in Step 4) to the cooked egg plant and mix well; Add the roasted peanuts to this

8. Add Salt

9. Add the quinoa and mix them well; Keep it in the stove for 5-10 minutes on low flame with occassional stirring and switch off the stove

Serves 4-6

Chinese Fried Quinoa

Ingredients:

• Quinoa (Prewashed) - 1 cup


• Water - 2 cups


• Green Spring onions (finely chopped) - 1 bunch


• Mixed Vegetables (cauliflower, broccoli, beans,Carrot) - 2 cups


• Onion (finely chopped) - 1 medium


• Peas - 1/4 cup


• Aji-no-motto - 1 teaspoon


• White Pepper powder - 1 teaspoon


• Soy Sauce - 3 tea spoons


• Rice Vinegar - 1 tea spoon


• Salt to taste


• Olive Oil - 2 table spoons
  

Cooking Method:
1. Cook the quinoa in two cups of water (if you are using pressure cooker, two whistles are good) 2. Allow the cooked quinoa to cool down*. (if you want the quinoa to cool down faster, put the cooked quinoa on a plate and spread it using fork; do it gently so that the cooked quinoa does not get mashed)
3. Heat the oil in a pan
4. Add the mustard seeds and allow them to pop
5. Add the chopped onions and sautee them for few minutes

6. add the mixed vegetables, peas and add half of the aji-no-motto and allow them to cook

7. Once the vegetables are cooked add the Quinoa, pepper powder. remaining aji-no-motto

8. Add Vinegar and soy sauce to this and mix well

9. Add the finely chopped spring onions as a last thing to this and mix well and switch off the stove

Serves 4-6

Lemon Quinoa

Ingredients:

• Quinoa (Prewashed) - 1 cup
• Water - 2 cups
• Lime Juice - 2 tablespoon
• Cilantro (finely chopped) - 1/4 cup
• Curry Leaves - 1 string
• Green Chillies (slit into two pieces) - 2 or 3
• Salt - to taste
• Asafoetida - 1 tsp
• Channa Dhal (split gram peas) - 1 tsp
• Turmeric Powder - 1teaspoon
• peanuts - 1 tablespoon
• Mustard Seeds - 1 tsp
• Olive Oil or Peanut Oil - 2 teaspoons

Cooking Method:

1. Cook the quinoa in two cups of water (if you are using pressure cooker, two whistles are good) 2. Allow the cooked quinoa to cool down*. (if you want the quinoa to cool down faster, put the cooked quinoa on a plate and spread it using fork; do it gently so that the cooked quinoa does not get mashed)

3. Heat the oil in a pan

4. Add the mustard seeds and allow them to pop

5. Add the channa dhal and peanuts until channa dhal turns golden

6. Add the green chillies,asafoetida, curry leaves and turmeric powder

7. Add Salt and sautee

8. Add lime juice and switch off the stove

9. Add the quinoa and mix them well

Serves 4-6.

Quinoa Tomato Pilaf

Ingredients:

• Quinoa (Prewashed) - 1 cup
• Water - 2 cups
• Tomatoes - 3 medium
• Dry Red Chillies - 2
• Cilantro (finely chopped) - 1/4 cup
• Mint Leaves (finely chopped) - 1/4 cup
• Green Chillies (slit into two pieces) - 2 or 3
• Salt - to taste
• Asafoetida - 1 tsp
• Channa Dhal (split gram peas) - 1 tsp
• peanuts - 1 tablespoon
• Mustard Seeds - 1 tsp
• Olive Oil or Peanut Oil - 2 tablespoons

Cooking Method:



1. Cook the quinoa in two cups of water (if you are using pressure cooker, two whistles are good) 2. Allow the cooked quinoa to cool down*. (if you want the quinoa to cool down faster, put the cooked quinoa on a plate and spread it using fork; do it gently so that the cooked quinoa does not get mashed)
3. Puree the tomatoes and redchillies together
4. Heat the oil in a pan
5. Add the mustard seeds and allow them to pop
6. Add the channa dhal and peanuts until channa dhal turns golden
7. Add the green chillies and asafoetida
8. Add the puree into this and sautee it till the oil starts to seperate from the puree
9. Add Salt
10. Add the quinoa and mix them well; Keep it in the stove for 5-10 minutes on low flame with occassional stirring and switch off the stove
11. Add the Cilantro, mint leaves to this and mix

Serves 4-6