Warm and comforting one-pot meal made with broken wheat, mung dal, vegetables and spices.
Tag: Easy Recipes
A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.
Quinoa, often referred to as “super grain” or “superfood” has become very popular lately due to its nutrients. It is gluten-free and packed with proteins, fiber, vitamins, and minerals, making it a great addition to our daily diet.
Quinoa is a flowering plant in the amaranth family. Its seeds are edible and used in cooking. When cooked perfectly, they become fluffy and crunchy and hold this earthy flavor that makes them taste unique. They come in different colors. But, white, red, and black are the most commonly used, each having different cooking times and chewiness.
I have tried two types of quinoa: white and red. Frankly, I enjoy eating both of them individually and love mixing them up and adding them to salads. Apart from that, they can be used as a replacement for rice. This means, you can eat it with sambar and curries, or make Indian breakfast specials such as upma, poha, khichadi, and use it even to make idly and dosa batter.
How to rinse quinoa?
Quinoa has an outer coating that contains saponins (just like many other legumes), making it bitter. So the best way to get rid of this bitterness is by rinsing it.
Initially, I used to have trouble rinsing quinoa; the grains would wash away since they were so small. Later, I learned from my fellow bloggers that using a fine mesh strainer to rinse them is the best solution. I have been doing that since, and it works well. So I recommend rinsing quinoa using the finest mesh strainer available 2-3 times in cold running water until the water runs clear.
How to cook red quinoa?
Well, cooking a perfectly fluffy red quinoa is easier than it sounds. So, I always prefer cooking it fresh, rather than storing cooked quinoa in the refrigerator and using it later.
Once you have rinsed it well, transfer it into a thick-bottom cooking pot (I have used a thick-bottomed aluminum pot). Pour water (approximately 3x times that of quinoa) and begin cooking on low heat, without the lid on!
I prefer not adding any salt. However, you can add a pinch of it, if you feel the need.
Halfway through, you will notice the grains getting bigger after absorbing the water. Continue cooking on low heat until quinoa is well cooked and all the water has evaporated. Then, turn the heat off and allow quinoa to rest for 5 minutes.
Fluff up the quinoa using a fork or spoon and use it in your favorite way!
How to cook fluffy red quinoa?
- Thick bottom cooking pot
- Fine mesh strainer
- 6 tbsp red quinoa
- 300 ml water
- Using a fine mesh strainer, rinse quinoa 2-3 times thoroughly in cold running water.
- Transfer it into a thick bottom cooking pot. Pour water into it and begin cooking on low heat, without the lid on.6 tbsp red quinoa, 300 ml water
- Continue cooking until quinoa well cooked and all the water has evaporated.
- Turn the heat off and allow quinoa to rest for 5 minutes.
- Use to fork to fluff it up and serve quinoa in salads. Or serve it as a replacement for rice and eat with sambar or curries. Enjoy!
- Add a pinch of salt before cooking quinoa, if you prefer.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Healthy and delicious green leafy dal made using spinach, dill, toor dal and tempered with spices and herbs.
Beets are such a versatile vegetable, isn’t it? I agree that they can be messy while peeling the skin and chopping them, but the taste, I love!! Also, the fact they are so nutritious & can be used in many different ways – raw and cooked.
This beet stir fry recipe is a family favorite and I learned it from my mom. Minimal ingredients, easy to make, and tastes delicious! It’s made mainly with beetroots, onions, coconut, spices, and herbs. You can eat it as is or as a side dish for chapati/roti/rice-sambar, which is how we eat it usually.
Prepping beets ahead of time is certainly helpful, especially if you have a tight morning schedule. Prep them overnight and store them in an air-tight box in the refrigerator to save time and get this ready quickly. And coconut is an optional ingredient, it adds taste but skip it if you don’t prefer it.
Check out other curry recipes here.
Beetroot Stir fry with Coconut
- Cooking pan with lid
- 2 medium beetroots skin-peeled, and cut into small cubes
- 3 tbsp coconut oil or any vegetable oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp chana dal
- ¼ tsp urad dal
- 8-10 curry leaves
- 2-3 green chilies slit into half
- 1 small red onion
- 2-3 tbsp grated coconut optional
- salt to taste
- Heat oil in a cooking pot. Add mustard seeds and cumin seeds and allow them to pop and sizzle. Then add chana dal and urad dal and fry them on low heat until golden brown.
- Add green chilies, curry leaves, and chopped onion. sauté on low heat until onion translucent.
- Add cut beetroot, sprinkle salt to taste, stir to mix them well, cover, and cook until beets are tender. Then, add grated coconut and combine.
- Serve beetroot stir fry roti/chapati/rice-sambar. Enjoy!
One of the most popular breakfasts in India is Upma or rave uppittu, as it’s called in Kannada. It’s a light yet delicious meal, perfect for breakfast or brunch.
Like many others, this recipe has plenty of variations, and every household has its favorite version. This one happens to be our favorite because it has vegetables, comparatively fewer ingredients, and can be prepared in under 20 minutes, literally!
Rave uppittu is made with sooji rava, mixed vegetables, and a couple of spices and herbs. Continue reading to know how to make this easy breakfast recipe – Rave Uppittu.
1 cup sooji Rava (200g approximately)
2.5 cups of water
3-4 tablespoons of cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon minced ginger
A sprig of curry leaves
1 small red onion, chopped
2-3 Green chilies( or to taste), slit into half
100g of green peas
100g of carrot, chopped
100g of green beans, cut into 1/2 inch pieces
Salt to taste
First, dry roast sooji rava in a pan on low heat for about 2-3 minutes and keep that aside.
Into the same pan, add oil. Once it’s hot, add mustard seeds and allow them to pop. Next, add minced ginger and saute for 10 seconds. Then add curry leaves, green chilies, and chopped onion. Continue sauteing until the onion turns translucent.
Add all the vegetables and chopped cilantro, sprinkle some salt, and sauté for 3 – 4 minutes until cooked partially. Pour water, mix well and allow the water to come to a boil (with lid covered) on medium heat. At this point, taste for salt and adjust if required.
Maintaining the heat on low, slowly add the roasted sooji rava while you stir continuously to avoid the formation of lumps. Once you have added the rava and combined it well, close the lid and allow uppittu to cook for 2 – 3 minutes on low heat.
Serve yummy upma warm, with some chutney on the side or as is. Enjoy!
- Add salt and spices according to your taste and preference.
- Rava tends to form lumps quickly, so don’t forget to keep stirring while you add it into hot water.