Egg-Broccoli Fried Quinoa

Ingredients:

3/4 cup Quinoa 

1 1/2 cup Broccoli (florets separated)

1/2 Green Bell pepper (thinly sliced)

1/2 Yellow onion (diced)

2 Green Chilli (chopped)

1tsp Ginger (grated)

1tsp Garlic (grated)

2 Eggs

3/4tsp + 1/4tsp ground Black pepper

1tsp White Vinegar

1 1/2tsp Soy sauce

1tbsp + 1tsp + 1tsp Oil

Water

Salt

How to:

• In a bowl, beat the 2 eggs along with 1tsp water, 1/4tsp of salt and pepper each.

• Heat 1tsp oil in a pan, pour the beaten eggs and scramble'em.

• Transfer it to a plate and keep aside.

• Heat water along with salt in a small skillet, bring it to a boil, add the broccoli and cook for 4 mins.

• Drain the water and keep it aside.
• Also pressure cook the quinoa in 1 1/4 cups water along with 1tsp oil and salt. Fluff it with a fork and keep aside.

• Heat the remaining oil in a skillet, add green chilli, followed by ginger and garlic, saute until raw smell disappears.

• Now add onions and saute until tender.

• Add the bell pepper along with salt and saute until tender.(Do not brown the onions.)

• Toss the cooked broccoli and saute for a min.

• Then pour the vinegar and soy sauce, give it a quick stir.

• Add the cooked quinoa into the skillet and toss gently until its mixed well.

• Now add the scrambled eggs and fold gently with the quinoa.

• Add pepper powder and check salt for taste at this time. (You can also add chilli-garlic sauce for extra heat.)

• Reduce the flame to medium-low and cook for a couple more mins.
• Switch off and garnish with chopped cilantro.

Serve hot with raita and potato chips.

Masal Vada

Its actually raining outside and i thought of making this crispy masal vada as a evening snack to enjoy the rain.

Ingredients:

5 cups Chana dal (soaked)

1 Yellow onion (chopped)

8 small green chilli (chopped)

8 Curry leaves (chopped)

1 tbsp Ginger (chopped)

1/2tsp Asafoetida

Salt

Oil

How to:

• Soak the chana dal for 2 hrs, drain'em and keep it aside.
• Take out 2tbsp of chana dal and coarse grind the remaining chana dal with ginger, asafoetida and salt.

• Now mix onions, curry leaves and green chillies with the ground chana dal mixture. (If you don't like having green chillies in your mouth when biting, you can grind'em along with chana dal)
• Also add the 'taken out' chana dal and mix well. This way, the whole chana dal gives nice crunchiness after fried.

• Heat oil in a deep pan, take small lime size mixture and make round patties.

• Now, slide'em in hot oil and deep fry'em. (Make sure you pour enough oil for the vada to fry on both sides equally)

• Remove, when the vada starts browning.

Serve hot with coconut chutney.

What could be better than rain, a cup of coffee and hot vada?


Sending this recipe to the event ' KIDS DELIGHT' hosted by Pari.

Egg fried rice

Ingredients:

2 cups Basmati rice

4 Eggs

1/2 cup Carrot (finely chopped)

1/2 cup green beans (finely chopped)

1/2 cup green peas

1 green onion (finely chopped)

1 Serrano pepper (finely chopped)

1/4 diced bell pepper (optional)

1tbsp ginger-garlic paste

3tbsp Soy sauce

1tsp White vinegar

1tbsp black pepper powder

Salt

Oil

How to:

• Cook the basmati rice along with 1/2tsp salt and 1tsp oil and keep aside.
• Beat the eggs in a bowl along with a pinch of salt and 1/2tsp freshly ground black pepper.

• Heat oil in a pan, pour the beaten eggs, scramble well and keep aside.

• In a big skillet, heat oil, add green chillies and ginger-garlic paste and saute well.
• Now add the chopped veggies (carrot, peas, beans and bell pepper), sprinkle some water and cook with lid closed for 3 mins.

• Then add salt and black pepper powder and fry for a couple mins more.
• Add the soy sauce and vinegar and saute well.
• Now add the cooked rice, mix gently and fry for 2-3 mins. (Check salt and pepper for taste)

• Finally add the scrambled eggs and fold into the rice.

Serve hot with Chilli chicken.