Fried Rice

Ingredients:

• Basumati rice - 1 cup
• Vegetables like Cabbage, Beans, carrot peas - 1 - 2 cups
• Capsicum - thin sliced - 1/2 cup

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Fried Rice

Green Beans

This is Vighnesh's one of the favorite side dish.  It goes so well with soup and bread. I do it very often. Here is what you need

Green beans : 1/2 pound (long beans cut along the side)
Olive oil - 2 tbs

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Green Beans

Flax Seed

Flaxseeds are slightly larger than sesame seeds and have a hard shell that is smooth and shiny. Their color ranges from deep amber to reddish brown depending upon whether the flax is of the golden or brown variety. While whole flaxseeds feature a soft crunch, the nutrients in ground seeds are more easily absorbed.

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Flax Seed

Banana Pear Roti

Fresh banana, pear gives a nice flavor to the roti. You will have your fruits serving as well.

Ingredients:
Pear - 1
Banana - 1
Salt - 1/4 tbs
Water  - 1/4 cup
Whole wheat flour - 2 -2/12 cup

Cut the pear roughly and boil with very less water for 2-3 minutes, meantime mash the banana.Grind the boiled pear to paste and mix it with mashed banana in pot and bring it to boil add the salt and stir continuously.

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Banana Pear Roti

Flax Seed quinoa Dosa

Read about flax seed to understand the its health benefits.

Ingredients: Serving size 3-4 people

Flax seed - 5 tbs
Quinoa -  5 tbs
Rice - 1 cup
Methi seed - 1/8 tbs

Soak all the ingredients for 4-5 hours. Grind to make batter.   Let it ferment for 7-8 hours or overnight.
Add salt to taste mix well. Make Dosa: )

 To make a crispy tin dosa, pour  spoonful of batter in the center and either you can use the same spoon or any unused credit card to spread on the tava.  Let it cook for sometime, once the dosa color changes remove it from the tava. Enjoy the dosa with chutney, sambar or pickle.

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Flax Seed quinoa Dosa

Malai Kofta

Ingredients:  Serving size 4 Adults

Paneer - ~2 cups grated

Potato - 2 medium size - boiled - pealed - mashed

Carrot - 1 - grated
Peas - 1/2 cup
Flax seed - 2tbs (optional, but tastes good and more healthy)
Tomato - 1 small can pureed or 2 boiled and pureed.
Ginger - 1/2 inch cube
Garlic - 2 cloves

Onion - 1/2 cup finely chooped

heavy cream - 1 cup

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Malai Kofta

Quinoa Idli

Ingradients: Serving Size 4 People Quinoa  - 1/2 cup
Urad daal - 1/2 cup
Fenugreek seeds - 1/2 tbs
Idli rava - 1 cup
Salt - per taste

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Quinoa Idli

Quinoa Soup

Ingradients: Serving size 4

Quinoa - 1/2 cup

Garlic - 2-3 cloves chopped

Onion - 1 cup chopped

Celery - 1 stick chopped nicely

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Quinoa Soup

All about Quinoa

Quinoa

If Quinoa is new to you, you may be wondering what is it all about. When you search in search engines, you get so many articles talking about Quinoa. Yes. They are right. This tiny grain like seed has a wonderful nutritional facts. Specifically high in 'Folate','iron' magnesium','zinc' and 'High in Protien', If you are trying to loose weight and fltten your abs. You add this seed to your regular diet.

I did not know about this awesome seed until last year. I accedantaly met this Mr. Quionoa seed in Whole foods. I did not buy it immediatly because i was skeptical. Came home did some research on this. After realizing how good it is, i went back to the store and bought few packets.

The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids


There are many recipes you can do with Cooked quinoa, which is excellent in hot casseroles and soups, stews, or cold in salads. It takes almost 15 minutes to cook on a medium flame.


Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color. Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.

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All about Quinoa

Pineapple Pizza

Looks yummy, doesn't it?
Bell pepper with pineapple goes so well, little sweet and little spice!, very delicious.

What Ingredients I used?
All purpose flour or self rising flour - 11/2 cup
Wheat Flour - 1 cup (optional, if you not using this increase the quantity of self rising flour) (wheat is more healthy though!)
Dry yeast - 1 package
Salt - 1 tbs
Sugar - 1tbs
Warm water - 11/2 cup (approximately)
Olive Oil - 2 tbs
Mozzarella cheese - 1 cup or per your taste bud
toppings - I used zucchini, bell pepper, pineapple, onion and garlic
Tomato sauce - I used Prego sauce - 1 cup ( little less than 1 cup)
Corn meal - 1 tbs
Flour  - 1 tbs

How did I Make?

Add 1 package yeast to warm water, stir once and let it rest for 10 minutes, Yeast gets activated in the warm water. Meantime mix all other dry ingredients like flour, salt, sugar. Once the yeast is dissolved add this to dry mix and kneed it well if you have food processor you save energy on kneading! you have to add all the ingredients to that and processor does the rest. Cover the dough with a cheese cloth or clean kitchen towel for 1 hour.
After an hour kneed it again for 1-2 minutes and cover it for another 1/2 and hour to 1 hour. The dough will be very soft and elastic.Now ready for making pizza?

Spread the flour on top of clean counter top, start rolling the dough using rolling pin or by stretching using hands. You can make how much even thick or thin you need. make little thin on the center and thick towards end. If it is not even, use the palm to make it thin and even. Make the lips with the fork on the edges. This fluffy looks good and it comes out more crisp.

Heat the oven to 500 degree Fahrenheit for at least 1/2 an hour. Place the pizza stone in the oven.

Spread tomato sauce evenly on the rolled pizza base, do not overload the sauce. Place pineapple pieces and other chopped toppings. Spread cheese on top the toppings!. you can sprinkle little salt and pepper if you like,

Sprinkle corn meal on pizza stone and transfer this base to stone carefully. and again keep it in oven on the lower rack for 12-15 minutes. Pizza is ready.!
Once it is slightly brown turn off the oven and let it rest for 2 more minutes.
Take it from the oven and serve hot! Enjoy

I tried Apple/paneer pizza the other day and came out wonderful.

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Pineapple Pizza

Gobi Manchoori

 I had a long break on this blog,  Many of my friends were asking me for many recipes, so thought of starting this recipe blog again. 

It was a 'chat' day today here,we all friends gathered in one of my friends house, I had prepared mouth watering Gobi manchoori. I got lot of appreciation for this. This is how I did

Ingredients: (serving size 4 people)

Half cauliflower head - Cut into florets

Green Bell Pepper - 1/2 cup chopped

french onion - 2 strings

onion - 1/2 cup finely chopped

green chilly - 2 (optional)

Tomato Ketchup - 2 Tbs
corn flour - 3 Tbs
All Purpose Flour - 4 Tbs
Chilly powder  - 1/2 tbs or to taste
Salt - to taste
Oil - for deep frying
Garlic - 2 cloves finely chopped
Soya sauce - 2 Tbs
Vinegar  - 1Tbs
Red or green chilly sauce - 1 Tbs or to taste

Instructions:

Wash the florets and boil it for 5 minutes, It should not be overcooked, turn off the heat when it is half cooked. The florets should get mashed up, it should be as whole florets.Keep these half cooked florets on a paper towel to absorb all the moisture.

mix all purpose flour, corn flour, salt and chilly powder with water, the batter should me semi liquid. Let it rest for 5 minutes, mean while heat the oil in a pan.

Once the oil is hot, dip each floret in the batter and fry until golder color. As soon as you put into the oil, it starts bubbling. When oil settles down and all the bubbles disappear You will know it is done. Keep it on paper towel to absorb all the oil.

Prepare the sauce:
Heat an oil in a pan, add onions and garlic, saute it until translucent. Add bell pepper and cook for sometime. Turn the heat high Add ketchup and mix it well. Now add Soya sauce, vinegar and chilly sauce,mix it well for 10 seconds. check for salt add little it needed. Turn off the heat and add the fried cauliflower florets.Mix well. Garnish with chopped cilantro and french onion.
Enjoy the taste bud tickling Gobi.

Note: Same procedure goes with Baby corn, Tastes amazing.

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Gobi Manchoori