Friday, April 26, 2013

Chinese quinoa stir fry with baby corn

Today I got up with craving of eating something very spicy. I wanted to make something healthy and fast. I had some already cooked quinoa saved from yesterday's lemon quinoa . So I thought of making stir fried quinoa with baby corn. I hope you will give it a try and you can really custom make per your taste :).

Ingredients :
2 cupped cooked quinoa
1 medium sized onion, chopped lengthwise
2 green onions, separately chop green and white portions
1 zucchini , chop diagonally
Celery , 1 cup finely chopped
Brocllie florets,1 cup
Green beans , finely chopped , 1 cup
Carrots , 1 cup shredded
Baby corn, 1 cup
Ginger , 2 tsp finely chopped
Garlic , 2 tsp finely chopped
Green chilies per taste
Soy sauce, 1 tsp
Vinegar, 1 tsp
Salt per taste
Black pepper , 1 tsp
Oil, 2 tsp
Chili hot sauce (optional)

Prepare all vegetables. Keep aside
Heat oil in a pan , add onion and stir fry
Once turned brown add ginger, garlic, green chili, white portion of green onions.
Stir fry for 3-4 minutes , add celery and sauté , after 2 minutes add rest of all vegetables except onion green.
Stir fry until vegetables get cooked. Then add soy sauce, black pepper , vinegar, chili sauce If adding, mix thoroughly with vegetables.

Then add cooked quinoa , salt. Remember sauces has salt already so be cautious with salt.

Cook for 3-4 min, stirring occasionally. Then add spring onion green, serve hot with hot sauce!

I add roasted peanuts once sauces are added it really taste great and gives a Kung fu style taste :).

Lemon Rice using quinoa

Lemon rice is one of my favorite quick fix dish. I make it whenever I have leftover white cooked rice. Now a days I make it with quinoa . It's a health , quick , high protein recipe. Definitely give it a try.


Quinoa - 1 cup
Onion -1 medium sized , finely chopped
Red dry chillies -2/3
Curry leaves - 7-8
Peanuts -10
Split pea lentil - 1 tsp
Mustard seeds - 1 tsp
Cashews - 10 (optional)
Oil -2 tsp
Salt per taste
Turmeric powder -1/2 tsp
Lemon juice - 3 tsp

1. Cook quinoa in 2 cup of water and keep aside.Heat oil in a pan, when heated, add mustard seeds once spluttered, add split pea lentil and curry leaves and sauté for 2-3 minutes.
Add red chilies,
2. Add chopped onion and sauté until little caramelized.
3. Now add turmeric powder and sauté for a few seconds.
4. Add peanuts and sauté for few seconds , add cashews as well if using.
5. Add cooked quinoa and mix well.
6. Mix salt per taste in a bowl with lemon juice.
7. Now add this salted lemon juice in pan with quinoa and mix well. Cover and let cook for 3-4 minutes.
8. Garnish with finely chopped fresh cilantro.

1. You can replace quinoa with cooked white rice/ brown rice .
2. Use per roasted peanuts / cashews to save time, if salted adjust salt accordingly.
3. You can use lemon juice in bottle available in super markets.

Wednesday, April 10, 2013

Quinoa Appam


  • Quinoa [1 cup] (I usually buy organic one from Costco)
  • Brown Rice [1 cup] or white rice [1 cup]
  • Split Pigeon peas  (Toor Daal)  [1 cup]
  • Ginger [around 1 inch piece]
  • Green Chillies [approx 3-4] according to taste
  • Salt according to taste
  • Cumin Seeds [1/2 tsp]
  • Garam Masala [1 tsp]
  • Shredded Carrots [1/2 cup]
  • Shredded Cabbage [1/2 cup]
  • Turmeric powder [1/4 tsp]
  • Shredded coconut [1/2 cup ] [optional]
  • some oil for making appam

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.
2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.
3.    Mix ginger and green chili and grind again.
4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.
5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.
Quinoa Appam
6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.

Tuesday, April 9, 2013

Gluten Free Sev Puri

Spicy Amzing Rainbow Noodles


  • Rice noodles
  • Broccoli 1/2 cup
  • Carrots 1/2 cup shredded
  • Cabbage 1 cup finely shredded
  • Green beans 1/2 cup finely chopped
  • Sesame oil 2 tsp
  • Ginger 2 tsp shredded
  • Garlic 2 tsp shredded
  • Chopped onions 1/2 cup
  • Green onions 2-3 finely chopped.
  • Black pepper 1/2 tsp
  • Vinegar 2 tsp
  • Hot sauce per taste
  • Soy sauce 
  • Salt to taste
  1. Boil noodles per instructions.
  2. Heat a pan, add sesame oil. Once heated add onions
  3. Sauté Onions until turn pink.
  4. Add ginger and garlic and cook for few minutes. 
  5. Then add rest of vegetables and sauté for 3-4 minute 
  6. Then add hot sauce, soy sauce, vinegar, black pepper.
  7. Once thoroughly mixed add cocked noodles.
  8. Sauté thoroughly and add salt.
  9. Top with spring onion greens and serve hot.

Guilt Free Almond Cookies........

I was looking for a cookie recipe which is tasty as well healthy, I came across this recipe on SensibleVeg


    • Almond Meal 1 cup
    • Chick pea flour (Besan) 1/2 cup
    • Agave Nectar (1/2 cup)
    • Vegan butter (1/4 tsp)
    • Vanilla Essence (1/4 tsp)
    • Baking Soda 1 pinch
    • Salt 1 Pinch
    • Sliced Almonds (for garnishing)


    • Mix Almond meal, Chick pea flour, Vanilla Essence, Salt. 
    • then mix melted butter, agave nectar in mixture and make smooth dough.
    • Make 12 Small Balls
    • Preheat oven at 350 degree Fahrehiet.
    • Place the cookie dough balls on a cookie sheet lined with parchment paper.
    • Bake for 10 minutes and let it cool for 5 minutes.
    • take out and store in airtight box for a week.

    Saturday, April 6, 2013

    Lentil Dumplings in Yogurt Sauce (Dahi Bhalle)

    Lentil Dumplings (Dahi Bhalle) is a popular street Food in India. Its a tasty treat for every age and healthy food. I have many childhood memories related to Indian street food. New North India its named as "Chaat", a treat colorful spicy treat! Dahi Bhalla is treetaed is king of "Chaat" :)


    • Urad Daal/White Lentil (1 Cup) (Soaked 4-5 hours)
    • Salt (preferably Rock Salt, you can use table salt if not available), to taste
    • Green Chili , 2
    • Ginger , 1 inch piece.
    • Oil for Deep Frying
    For Yogurt Sauce:
    • Well beaten plain Yogurt (1 Cup) , Use Vegan Yogurt , or skip Yogurt for Vegan Version
    • Rock Salt
    • Powdered roasted cumin
    • Chaat Masala (Skip for GF version)
    • Red Chilli Powder
    • Green sauce (Mint & Coriander Sauce)
    • Tamrind Sauce (Skip for GF version)


    • Grind Lentil with very less water, add chili, salt and Ginger to grinder and grind one more time.
    • Deep fry Dumplings by adding the lentil mixture in a wok and take out when dumplings turn brown in a paper towel.
    • Make all dumplings in batches of 5-6 at one time.
    • Boil water in a seperate vessel and add some salt to it, switch off the burner.
    • drop fried dumplings in boiled water and cover and let sit for at least 30 min.
    • Now squeeze water out of dumplings, place 4-5 dumplings in a bowl.
    • Top with 3-4 tbsp yougurt, add sauces per taste.
    • Sprinkle chaat masala, cumin poder, chilli powder, salt and serve immediately. 

    Tuesday, April 2, 2013

    Sprouted Sunflower Seeds, Quiona with Parsley

    Sprouted Sunflower Seeds, Quiona with Parsley

    I have been using Sprouted Sunflower seeds in lot of my recipies these days, they really tasty and full of proteins.

    1/2 Cup Sprouted Sunflower Seeds
    1 Cup Quiona
    1 Cup Parsley (Chopped)
    Salt (per taste)
    Black Pepper
    1/2 tsp Cumin seeds
    Lemon Juice
    1 tsp Olive Oil
    2 Cup Water (or Veg Broth)


    Heat up pan and put oil and let it heat up a bit. Pour Cumin seeds and let the seeds spatter.
    Add Qunioa and toast a bit. Then add 2 cup water or Broth and cover and let it cook for 5 minutes. Add Sunflower seeds, Parsley, Salt, Pepper and let cook for another 2-3 min. Cook until Qunioa is nicely cooked. Switch off the gas and serve topped with fresh squeezed lemon juice.

    Instant Dhokla (Steamed Chick Pea Snack)


    • Besan (Chick Pea flour) - 1 Cup
    • Water 3/4 Cup
    • Green Chilli , 2 , chopped finely
    • Ginger - grated
    • salt - per taste
    • Lemon Juice - 2 tsp
    • Sugar - 1 tsp
    • Istant fruit salt - 1 tsp
    • Oil - 1 tsp

    • Mustard Seeds - 1 tsp
    • Sesame Seeds - 1 tsp
    • Green Chilli - 2 - Slitted
    • Water -1/2 cup
    • Oil - 1 tsp
    • Curry Leaves - 2 Strands
    • Green Corriander leaves

    1. Mix Flour, Water in a big bowl properly.
    2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
    3. In steamer add water and prepare a flat bowl by greasing throughly.
    4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
    5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
    6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
    7. Serve with Green Mint Sauce.

    Yummy Coleslaw

    • Shredded Jicama [3 Cup]
    • Shredded Carrot [1 Cup]
    • Shredded Green Apple [2 Cup]
    • Shredded Cabbage [1/2 Cup]
    • Chopped Walnuts [1/2 Cup]
    • salt to taste
    • Extra Virgin Olive Oil [1 tsp]
    • Vegan Miyo [2 Tbsp]
    • Orange Juice [2 tsp]
    • Black Pepper [1 tsp]
    • Lemon Juice (optional)

    In a big bowl mix Shredded Jicama, Carrot, Apple, Cabbage.Set aside.
    In Small bowl mix together ingredients for dressing.
    Mix Dressing with Mixed fruits and vegetables thoroughly. Keep in refrigerator for some time
    Top with chopped walnuts before serving.

    Tips: I have tried various Variations with Shredded Beetroot and chopped nuts like peanuts, cashews, roasted corn etc. Really work well as a coleslaw, don't have to be on Gluten free diet to Enjoy it :).

    Yummy Tango Sweet Potatoes/Yam

    Sweet Potatoes are my all time favorite Evening snack, I roast or boil a few over the weekend , and reheat over the weekday after work.You Can enjoy this any time of the day . It can be combined in soup, salad, curry or deserts.


    • Organic Yams (3 medium sized)
    • Salt (preferably Rock Salt, you can use table salt if not available), to taste
    • Freshly ground Black pepper Optional, to taste
    • Chaat Masala (skip for Gluten Free), 1 tsp
    • Lemon Juice (2 tsp)


    • Roast Yam on a pan in stove or Oven until cooked , prick with fork a few times.
    • Let it cool down a bit
    • Peel and cut in rounds of 1/2 inch 
    • place in serving bowl, sprinkle with lime juice, salt , pepper , chaat masla (Skip if you are allergic to Gluten)
    • Enjoy after cooled down or a bit warm.
    Yummy Tango Sweet Potatoes/Yam