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.

Milk Cake (Paalkova)

Paalkova is one of my childhood favorites. I remember the days, wherein we had this Aavin milk booth next to our house and they sell these paalkovas, packed just like butter sticks. I will eat the whole stick all by myself, licking the wrapped paper for any bits of it. It just melts in your mouth and i get the satisfaction only if i eat it with my hands(no spoon or fork can come b/w me and paalkova, hehe.) Also, don't prepare this sweet with reduced fat milk. (i.e, don't follow my first tip.) Instead, increase your workout time and enjoy this rich, decadent milk sweet as it is. And here goes the recipe,

Ingredients:

6 cups whole Milk

1/2 cup Sugar

2tbsp Lemon juice

2tbsp Ghee

1/8tsp Cardamom powder

1tbsp chopped Pistachios (For garnish)

How to:

• Grease a plate or a bowl with ghee and keep it aside.

• Heat the milk along with water at medium heat in a wide, heavy bottomed pan and bring it to a boil. 

• Let it boil for couple of mins. Slowly add the lemon juice and keep stirring the milk gently. The milk will begin to curdle and the whey starts to separate.

• Let boil for 5 mins, once the whey is completely separated, remove 1 1/2 cups of whey from the pan. It helps in reducing the sourness from the lemon juice.

• Continue cooking until whey is evaporated and reduce milk turns grainy.

• Now add the sugar and cook for couple of mins or until the mixture comes together.

• Then pour the ghee and cardamom powder and cook by stirring continuously until it starts to turn slightly golden brown.

• Transfer the mixture to a greased plate and press firmly into a square or any desired shape.

• Gently press the chopped pistachios on top of the milk cake while its hot.

• Once it is set, slice it with a knife and serve warm or cold.

Tips:

• You can use 3 cups of whole milk and 3 cups of 2% reduced fat milk or replace it with all 2% reduced fat milk. (The richness and thickness of the cake might vary.)
• For garnishing, you can use chopped almonds, walnuts or any other mixture of nuts.