Sorghum flour Upma

I was looking for a easy quick recipe for a lazy lunch afternoon, when i was at home. i came across this recipe which. Really impressed me,

Sorghum flour (Jowar flour) -1 cup
Water - 3 Cup
Yogurt - 2 tbsp
Turmeric powder -1/2 tsp
Salt - to taste
Red chill powder - to taste
Oil - 2 tsp
Ginger paste - 1 tsp
Chill paste per taste

For tempering (tadka):
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 7-8 leaves
Oil- 2tsp

Recipe:
Take Sorghum flour in a big bowl, add yogurt and water and mix well.
Add oil, salt, turmeric powder,chill powder, ginger paste, chill paste.

Heat 1 tsp in a pan and add above prepared mixture and let it boil. Bring gas to medium heat and keep stirring , after 5 minutes cover and cook until water evaporates a bit.

Prepare tempering on the side, heat oil in separate pan, once heated add mustard seeds and let it tempered . Then add sesame seeds and curry leaves cover for a minute. Add half of tempering in the prepared Upma.

For garnishing take prepared Upma in a bowl, let it set for few minutes, then serve on plate with some tempering on the top. The taste is superb and you can serve this a really hearty dish any time as a breakfast , evening snack or a light lunch everybody will just love it. One doesn't have to on gluten free to enjoy this dish:).

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)


Recipe:
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!

Tips:
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.

Ingredients:

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

Recipe:
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.

Tips:
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.

Gluten Free Pani Puri

Quinoa Appam

Ingredients:

• 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

Recipe:

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.

Gluten Free Sev Puri

Spicy Amzing Rainbow Noodles

Ingredients:

• 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

Recipe:

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.