Quinoa Pulav

Quinoa doesn't need much of an introduction. A lot of us started replacing rice with quinoa and experimented different recipes. And one such is this pulav, a spiced and healthy one-pot meal that is so colorful and flavorful that will make you feel full and satisfied. It has a crunchy texture, nutty flavor and turns out very aromatic when cooked with Indian spices. I am sure this recipe is a KEEPER. Check this out and here goes the recipe,

Ingredients:

1 cup Quinoa (pre-rinsed)

1/2 cup Carrot (chopped)

1/2 cup Green beans (chopped)

1/2 cup Peas (frozen and thawed)

1 1/2tsp Garlic (minced)

1 1/2tsp Ginger (minced)

1 Spring Onion (chopped)

1/4tsp Turmeric powder

1tsp Coriander powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1 Black Cardamom

2 small Green Cardamom

4-5 Whole black peppercorns

1/2" Cinnamon stick

2 small Cloves

1 Bay leaf

1/2tsp Cumin seeds

1 1/2 cups Water

1 tsp Lemon juice (optional)

1tbsp Oil

Salt

 How to:

• Soak the quinoa for 30 mins, drain the water completely and keep aside.

• Heat oil in a deep skillet, at medium heat, add the bay leaf, cinnamon stick and cardamoms.

• After a few secs, add cumin seeds, cloves and black peppercorns.

• Then add the onions followed by turmeric powder and some salt and saute until translucent.

• Now add the ginger, garlic and half of the spring onions and cook until raw smell disappears. 

• Add the soaked quinoa and roast'em for 5 minutes.

• Then add the carrot, peas and beans, give it a quick mix and then add the coriander powder, cumin powder and garam masala powder.

• Mix well and pour the water and add salt for taste. 

• Bring water to a boil and then reduce the flame to low, close the lid and cook it for 30 mins.

• Switch off, open the lid, fluff the quinoa with a fork, add the lemon juice and garnish with the remaining spring onions.

• Serve hot with onion raita and chips.

Masala Rice

The other day, i was searching for a flavored rice and started googling, i chanced upon this masala rice at http://showmethecurry.com/. The recipe was for leftover rice, but i used freshly cooked rice and was very much pleased as the ingredients seemed very simple and adding chana masala  to rice is something i would have never thought of. Also the flavor from chana masala was a total knockout, especially when fused with the aroma of freshly cooked basmati rice. This is a quick rice dish, which you can make it in less than 10 mins. If you are using leftover rice, just reheat the rice, in a microwave-safe bowl for 30 secs, with some water sprinkled to prevent drying out.

Ingredients:

1 cup Basmati Rice

1tbsp Chana masala powder

1/4tsp Turmeric powder

1tbsp Peanuts (roasted)

2 Green chillies (minced0

1/2tsp Mustard seeds

1/2tsp Urad dal

1/2tsp Cumin seeds

5-6 Curry leaves

1 pinch Asafoetida

1tbsp + 1tsp Oil

Salt

How to:

• Pressure cook the rice along with 1tsp oil and required salt.
• Fluff it and transfer to a bowl or plate. Add the chana masala powder, mix well and keep it aside.

• Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal, cumin seeds, asafoetida, followed by turmeric powder.

• Then add curry leaves, green chillies and roasted peanuts. (If you have raw peanuts, add it before curry leaves and roast'em.)

• Now reduce the flame, add the cooked rice into the skillet, gently toss and cook until rice is all heated through. Check salt for taste.

• Switch off and garnish with chopped cilantro.

Serve with raita or chips.

Chicken Flavored Sticky Rice

Ingredients:

1 cup Brown rice

2 cups Chicken broth (low sodium)

1/2 Yellow Onion (thinly sliced)

1 1/2 Roma Tomatoes (pureed)

1tsp Ginger (minced)

1tsp Garlic (minced)

4 green Chilli (chopped)

2tbsp Cilantro (chopped)

1/4 cup plain Yogurt (beaten)

1/4tsp Turmeric powder

1/2tsp Chilli powder

2tsp Coriander powder

1/2tsp Garam masala powder

1/2tsp Cumin seeds

1/4tsp Black Cumin seeds

1 Javitri

2 Cinnamon stick (1")

1 Black Cardamom

2 Green Cardamom

4 small Cloves

1tbsp + 1tsp Oil

Salt

How to:

• Pressure cook the brown rice along with chicken broth, 1tsp oil and little salt for 2 whistles. 

• Resulting will be sticky rice. Fluff it with fork and keep it aside. (For chewier rice, pour 1 3/4 cup broth and cook until a whistle.)
• Heat oil in a wide skillet, add cumin seeds through cloves.

• Then add onions and saute until tender along with salt.

• Now add ginger and garlic, and continue sautéing until the onions turn brown.

• Then add green chilli and cilantro and saute for a couple of mins.

• Pour the tomato puree and cook along with turmeric powder, chilli powder, coriander powder and garam masala powder.

• Then pour the yogurt, mix well and cook until the masala is left with little moisture.

• Reduce the flame to low and add the cooked sticky rice to the masala, mix gently (careful, not to mash it).

• Switch off and garnish with chopped cilantro.

• Also, i hard-boiled couple of eggs and mixed with the rice. You can serve it by the side.

Serve warm with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)