How to cook Quinoa

Quinoa - A complete protein packed with high nutritional values. Name any of the nine essential amino acids; quinoa has it all.
A much healthier alternative to the regular rice and wheat, it has double it's protein content along with substantial amount of calcium, magnesium and vitamins.

Presence of omega-3 fatty acids further ascertain quinoa to be placed among one of the top-sought after heart healthy foods.
For the weight conscious ones, it's high fibre content makes it a slow digesting food, thereby keeping the hunger pangs at bay.

Pronounced as 'keen-wah',  this South American native is quite easy to cook. Three varieties - white, red and black and all cooked in the same process.
Prepare it as one cooks plain simple rice. Soak, boil and fluff. Voila, it's cooked !!



Once cooked the grains become almost double in size and softer, yet retain a slight crunch. Owing to its neutral flavor, quinoa can be used for various different recipes including quinoa upma, quinoa salad, quinoa pulao and quinoa burger.

How to Cook Quinoa:

INGREDIENTS

• 1 Cup Quinoa
• 2 Cups Water
• Salt, a pinch (optional) 

METHOD

• Wash quinoa thoroughly. Soak for about 15 minutes.
• Boil water and quinoa in a container. Add a pinch of salt. Simmer. Let it cook till almost all the water is absorbed. It should take around 15 minutes.
• Fluff with a fork to separate any sticky grains.

In minutes tender, round quinoa with a little curly tail is ready!!

Vegetable Khao Suey

Khao Suey or Khow Suey is a one-pot dish, with its origin from the mountainous states of Burma. Consisting of a lentil base, it is topped with noodles and stir fried vegetables. Protein, carbohydrate as well as vitamins and fibers, all in one dish.

While preparing the dish would appear easy, the art of eating it actually takes away most of the credit for the enhancing the overall experience.

It was while on a business trip, that I had come across this gentleman who took out the time and patience to explain to a bunch of us about 'Khao Suey'. A tale of the bygone days ;) ..
Some of my friends and I had been to this particular restaurant which had an item on it's menu, which was unanimously chosen as the order for each one of us. It was called Khao Suey . None of us had any idea what the name meant exactly but it's depiction was what had allured each of us. To be exact, the pictorial description was that of something which our ophthalmic nerves transferred to our brain which translated it as our very own Indian Maggi with vegetables dish. Probably, then the brain must have triggered the cells responsible for nostalgia, for each of us ended up ordering the so called 'Khao Suey' !

Very soon, steaming bowls appeared and were placed in front. As hungry as we were, we dug into it with the provided forks. I remember us wondering why the chef had not mixed all the veggies up with the noodles and why was the noodles as plain as they could be? It seemed as if they were directly poured from the boiling pot.
We almost swore never to visit the place again and how nothing could ever match our Maggi. One of us even commented that it would have been better to have prepared it ourselves than waste good money over half processed noodles. Anyways. our hunger took over soon and we had started to stir the contents so as to obtain, what we thought, a mix-veg-noodle :D :D .

It was at that time, when this completely bald gentleman (who I guess had overheard all our frustration :( ) approached . With a heavily accented English, he introduced himself and inquired whether we were first time visitor's to that particular restaurant. Upon getting a positive response, he pulled himself a chair and started explaining the name of the dish, the reason behind the name and how it has to be eaten.

It turns out Khao Suey or Khow Suey literally means noodles in coconut milk. He went on further to explain that the base curry was a mix of lentils, broth and coconut milk, hence the name.
Meanwhile, he asked the waiter for a bowl of KS and to re-heat our bowls. As soon as the piping hot bowls arrived, he asked to observe him eat. With one soup spoon in one hand and a fork in another, he scooped a little soup and then placed a few strands of noodles on top of it. A slice of carrot and a bean on it , and then he started to sip the spoon contents .... finally taking the in the rest. And, all this with a big slurrrpy sound. By the end of two spoonfuls, the gravy had started to run down his chin, which with a quick move,he wiped with his napkin.

He slurped and wiped, and so did we as soon as we followed his steps...err hands ;) .

Before taking his leave, he did mention that louder the slurp noise, the better one was getting at eating KS. And, boy! We did agree to that wholeheartedly. Slurp, finish the bowl while the contents are hot (else the noodles lose their charm) and above all, to our embarrassment,do not mix the contents :D.
We parted ways with a content belly, tongue and brain. Happy to have learnt a new art of eating a new dish, discovered a restaurant which served a healthy yet tasty dish and the most of all, gained a new friend !
We ended up dining in this restaurant many a time till we were there ,but never again did we have the pleasure of meeting our friend cum teacher again. Although, his topic does surf up whenever any of us get together.
All that I can do now, is dedicate this page to, as we refer to him as, The Slurp Monk !

Khao Suey

  

In a hot pan, add oil. Add all the chopped veggies and stir fry on a high flame. The vegetables should retain their crispiness. Keep aside. 

Heat water in a pan and boil noodes for 2-3 minutes or as per package instructions. Strain out the hot water and rinse with cold water. Add a tspn of oil and toss to keep the noodles from sticking with each other. Keep aside.

Boil the red lentils with salt and turmeric, until soft. Soak the soya chunks in hot water.
Mash the lentils well and then add the coconut milk. Add about a cup of vegetable broth (else plain water). Mix well and let it boil for about 5 minutes. The final consistency should be broth like.
Heat a pan and add cooking oil. Add the finely chopped green chilly and garlic. Saute. Pour this garlic chilly tempering into the lentil broth. Add the soaked up soya chunks. Let it come to a boil. Switch off flame and keep aside.

In a serving bowl, pour the lentil gravy till almost half filled.

Place noodles. 

Top the noodles with the stir fried vegetables. Garnish with chopped coriander leaves and spring onions. Add a dash of lemon to give it a twist.

Khao Suey INGREDIENTS

• 100gm Noodles 

Vegetables, can include the following-

•  3-4 Baby Corn, diced
• 1 Small Capsicum, sliced
• 1 Medium Carrot, peeled & sliced
• 3-4 French Beans, diagonally sliced
• 1 Medium Zuchhini, sliced
• 1 Medium Onion, sliced finely

For the Gravy

• 2 Tbspn Garlic, sliced finley
• 1 Green Chilly, sliced
• 1/2 Cup Red Lentils
• 1/2 Cup Coconut Milk
• Soya Chunks
• Green Chilly, as per taste
• Salt, as per taste
• 1 Tspn Turmeric

For Granish

• Coriander Leaves, chopped finely
• Spring Onions, chopped finely
• Lemon

METHOD

• Heat water in a pan and boil noodes for 2-3 minutes or as per package instructions. Strain out the hot water and rinse with cold water. Add a tspn of oil and toss to keep the noodles from sticking with each other. Keep aside.
• Boil the red lentils with salt and turmeric, until soft. Soak the soya chunks in hot water.
• Mash the lentils well and then add the coconut milk. Add about a cup of vegetable broth (else plain water). Mix well and let it boil for about 5 minutes. The final consistency should be broth like.
• Heat a pan and add cooking oil. Add the finely chopped green chilly and garlic. Saute. Pour this garlic chilly tempering into the lentil broth. Add the soaked up soya chunks. Let it come to a boil. Switch off flame and keep aside.
• In a hot pan, add oil. Add all the chopped veggies and stir fry on a high flame. The vegetables should retain their crispiness. Keep aside. 
• Now that the cooking part is over, proceeding over to the serving: 
• In a deep dish or bowl, pour the lentil gravy till almost half of the container is filled. Then place noodles. Top the noodles with the stir fried vegetables. Garnish with chopped coriander leaves and spring onions. Add a dash of lemon to give it a twist.
• Now, sit back, relax and enjoy the piping hot Burmese delight. 
• Slurrrrrrrpp away ..!!  

Chickpea Pasta Salad

INGREDIENTS

• 1 Cup Pasta (cooked till al-dente)
• 1 Cup Chickpeas/ Garbanzo Beans/ Chana(soaked overnight & boiled)
• 1 Tomato, chopped
• 1 Onion, chopped
• 1 Cucumber, chopped
• 1/2 Cup Corn Kernels, boiled
• 1/4 Capsicum, chopped
• 1/4 Carrot, chopped
• 2-3 Sprigs of Coriander Leaves
• 1 Green Chilly, minced (optional)
• 1 Tbspn Lemon Juice (optional)
• 1 Tspn Freshly Ground Pepper
• Salt, as per taste

METHOD

• Boil the pasta in salted water till al-dente. Drain and rinse under cold water. After draining out the cold water, add a few drops of olive oil and toss. The coating of olive oil on cooked pasta ensures that it does not stick to each other. 
• Boil chickpeas (soaked overnight). 
• Combine all the ingredients well and Voila!... A super healthy pasta salad is ready :D.

Mitha Khechudi

A typical festive day in Odisha and this rice dish usually makes its way through to lunch. Without any requirement for onion and garlic, it has established itself as a perfect puja day recipe !

Mom's Recipe, packed with proteins, carbohydrates & nostalgia -

INGREDIENTS

• 1 Cup Basmati Rice
• 1/4 Cup Mung Dal/ Moong Dal/ Green Gram
• 8-10 Cashew
• 8-10 Raisins
• 1 Bay Leaf
• 1" Cinnamon/ Dalchini
• 2-3 Green Cardamom
• 1 Black Cardamom
• 4-5 Cloves
• 4-5 Whole Black Pepper
• 1 Tbspn Sugar
• 1 Tspn Turmeric Powder
• Ghee
• Salt, as per taste

METHOD

• Rinse and soak the rice and mung dal for about 30 minutes.
• Heat about a couple of tbspns of ghee in a pan. Add the dry spices, cashews and raisins. Saute for about a couple of minutes or till the flavors start emanating and cashews start browning. 
• Drain the water from the rice and mung dal. Add the rice along with the dal. Saute till they start to get a brownish color. Add salt, sugar, turmeric and water (2 and 1/2 Cup - water should be double the rice and mung quantity). Mix well and cook on the lowest flame.
• Stir occasionally to prevent the contents from sticking to the base of the pan. Add more water if necessary, for rice to get cooked.
• Serve this khechudi warm, with any Dal dish.

Rinse and soak the rice and mung dal for about 30 minutes.

The dry spices, cashews and raisins.

Heat about a couple of tbspns of ghee in a pan. Add the dry spices, cashews and raisins. Saute for about a couple of minutes or till the flavors start emanating.
Drain the water from the rice and mung dal. Add the rice along with the dal. Saute till they start to get a brownish colour.

Add salt, sugar, turmeric and water (2 and 1/2 Cup - water should be double the rice and mung quantity). Mix well and cook on the lowest flame.
Stir occasionally to prevent the contents from sticking to the base of the pan. Add more water if necessary, for rice to get cooked.

And, relish !!

Tomato Pasta

Usually made from durum wheat flour, Pasta is a staple food of Italian cuisine. Traditionally, it used to be made manually with small machines but with the advent of advanced machinery, this process has been shared by industries as well.


Depending on the shape and sauce used, pasta has grown into a large family with a lot many relatives - the fresh ones and the dried ones, the straight ones and the twisty ones, the curly ones and the angel hair ones, the long ones and the minute ones, then there are the ones with pesto while the others with cheese and so on :D :D !!
Here's a recipe for a short one with tomato sauce -

INGREDIENTS

• 1 and 1/2 Cup Pasta
• 6-7 Ripe & Red Tomatoes
• 5-6 Garlic Cloves, minced
• Freshly Ground Pepper
• Parmesan Cheese (optional)
• Basil Leaves (optional)
• Olive Oil
• Salt, as per taste 

METHOD

• Boil the raw pasta in hot water till al-dente*. Rinse in cold water. Strain the water. Keep aside.
• Blanch* the tomatoes in hot water. Remove the peel. Puree the now blanched and peeled tomatoes to a semi smooth paste.
• Heat about a couple of tbspn of olive oil in a pan. Add the minced garlic and saute for about a minute. Add the pureed tomatoes. Cook till almost 80% of the moisture content evaporates.
• Add freshly ground pepper. Mix well.
• Add the cooked pasta and mix well. Cook for about another couple of minutes.
• Serve this Italian dish hot and relish :D !! Some grated parmesan cheese and basil leaves on it for an enhanced taste :D.

*
Al-dente - Cooked just right for the bite! Neither crunchy nor soft, yet firm.
Blanch - Make small slits on the peel. Boil in hot water for a minute. Transfer immediately to normal water. The peel will come out easily.

Vegetable Biryani

There's a carrot...and a pea, and a bean....a cauliflower too, ohh there's potato too and orange orange  rice - that's what my li'l nephew excitedly announced when he tried vegetable biryani for the first time :D. Much to our amazement and delight (of course!!), for the first time, this little brat happily munched away all the veggies without any tantrums.
All we could conclude was that 'Biryani' sure did appease the munchkin's budding taste buds !

This exotic main course dish is a combination of rice, vegetables, curd, spices and nuts, cooked in layers over a slow flame. It sure does take quite some time to prepare but then, which exotic thing has ever been easy to achieve ;) ?!  
Probably, a mouthful of this dish is a sure way to food heaven (if any :P) !!

Biryani - The aroma and the flavours, the spices and the condiments, the rice and vegetables... in short, a full meal in itself - for both the tongue and the tummy!!

INGREDIENTS

• 1 Cup Basmati Rice, soaked for at least 30 minutes
• 2 Cups Chopped Vegetables (Cauliflower, French Beans, Potato, Carrot)
• 1 Large Onion, sliced
• 1 Tbspn Ginger Garlic Paste
• 1-2 Green Chilly, chopped finely
• 100 gms Paneer (optional)
• 1/2 Cup Curd
• 1/2 Cup Mint/ Pudina Leaves
• 1/2 Cup Coriander Leaves
• 10-12 Cashews
• 10-12 Raisins
• 1" Cinammon
• 2-3 Green Cardamom
• 1 Black Cardamom
• 1 Star Annise
• 2-3 Strands of Javitri
• 2 Tspn Shahi Jeera/ Cumin Seeds
• 1 Tbspn Biryani Powder
• 2-3 Strands of Saffron (optional)
• 1 Tspn Milk, warm
• Oil or Ghee
• Salt, as per taste

METHOD

• Soak the basmati rice for at least 30 minutes. In a deep container/ pan, boil water. Add a tspn of oil along with a green cardamom and 1/2" cinnamon. Cook the rice in this water till it is 80% cooked. 
• Strain out water and keep aside to cool.

• Heat about 3-4 tbspns of oil/ghee in a pan. Add shahi jeera and all the whole spices (cinnamon, green cardamom, star anise, javitri and black cardamom). Saute for half a minute.
• Add the onion slices and saute till it turns
• Add the ginger garlic paste and saute till raw smell disappears. Do not let it burn.
• Add the chopped vegetables and salt. Saute on medium flame till all the vegetables are almost 80% cooked.
• Add chopped coriander and mint leaves. Add the paneer (optional), curd, biryani masala and cashews. Mix well. Saute for another minute before switching off flame.

Vegetable & Gravy Mix

• Add a couple of strands of saffron to a couple of teaspoons of warm milk and mix well. Pour this over the rice. With the help of a fork, mix gently, taking care not to break any of the rice grains. All the rice grains do not need to be coated.

• Take a bigger container (big enough to contain the rice and gravy mix). Spread half of the gravy mix on the bottom. Top it with half of the rice. Layer it with the rest of the gravy. And, then the rest of the rice. And, finally sprinkle some chopped coriander and mint leaves on top. 
• Cover with a lid and let it cook on a very low flame for about 20-25 minutes.

In layers- Rice and Vegetable Gravy

• Relish biryani with an accompaniment of a salan and raita.

Tips

• For a brighter yellow, add a pinch of turmeric powder to the milk and saffron.
• Cooking vessel should be heavy and sealed.
• To avoid the bottom layering from burning (in the last stage of cooking), be sure that the lid is covered properly i.e, without any leakage. This ensures the moisture is intact inside helping in the cooking process rather than escaping. Pressure cooker bottom and lid are the best examples to use.
• Place the cooking container on a tawa. This will ensure a thick bottom base and ensure that the dish does not get burned.
• Cook on the lowest flame (the last stage).
• Be doubly sure to check the gravy seasoning before putting it in layers.

Carrot & Peas Pulao

INGREDIENTS

• 1 Cup Rice, soaked for 15 minutes
• 1/2 Cup Carrot, chopped
• 1/2 Cup Green Peas, fresh or frozen
• 1 Medium Onion, sliced finely
• 1 Tspn Ginger Garlic paste
• 1 Green Chilly
• 1 Tspn Cumin Seeds
• 1 Bay Leaf
• 2-3 Cloves
• 2-3 Green Cardamoms
• 1 Black Cardamom
• 1 Star Annise
• 1" Cinnamon 
• 2-3 Sprigs of Coriander
• Salt as per taste
• Ghee or Oil 

METHOD

• Rinse and soak the rice for at least 15 minutes.
• In a deep pan, heat 1-2 tbspn ghee/oil. Add the cumin seeds and whole masalas. Fry for about half a minute.
• Add the ginger garlic paste and saute till raw flavour vanishes.
• Add the onion slices along with the carrot and peas (chop the carrot as small as the peas). Saute for a couple of minutes. Add salt and coriander.
• Drain the water from the rice and add to the pan. Mix well and saute for another couple of minutes.
• Add 2 cups of plain water (double the rice quantity). Give it a stir. Cover with a lid and cook o a slow flame. Check occasionally. Cook till the water is absorbed and rice is cooked.
• Serve this yummy pulao hot, with any dal of your choice and raita as a side dish !

Mexican Rice/ Spanish Rice (without tomato)

INGREDIENTS

• 2 Cups Cooked Rice (White or Brown)
• 1 Cup Vegetables (include carrot, french beans, green capsicum), chopped finely
• 1/2 Tbspn Sweet Corn
• 1/2 Tbspn Rajma/ Kidney Beans,  boiled
  
• 1 Medium Onion, chopped finely
• 2 Tspn Garlic, minced
• Pinch of Turmeric
• 1 Tspn Chilly Powder or as per taste
• 1 Tbspn Oil
• Salt, as per taste

 METHOD

• Heat oil in a pan. Add minced garlic. Saute for about half a minute by which the garlic fragrance shall start coming out. 
• Add all the other vegetables (chopped finely) along with the onion and boiled rajma. Add salt and saute till vegetables are almost cooked. Add a pinch of turmeric and chilly powder as per taste. Mi well.
• Add the rice and toss well till each grain of rice is well coated. 
• Enjoy it hot, as an accompaniment to enchiladas or other Mexican delights !!
  

Coconut Rice

Coconut Rice

INGREDIENTS

• 2 Cups Cooked Rice
• 1 Cup Coconut, freshly grated
• 9-10 Cashews
• 1 Green Chilly, chopped finely
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1/2 Tspn Split Chana Dal 
• 1/2 Tspn Split Urad Dal
• 1 Dry Red Chilly
• 1 Sprig Curry Leaves
• A pinch of Hing/ Asafoetida
• Salt as per taste

METHOD

• Cook the rice and let it cool. 
• Heat a pan and add a tbspn of ghee. Ghee can be substituted with cooking oil too. 
• Add the mustard seeds and when they begin to crackle add dry red chilli, cumin seeds, split chana dal, split urad dal, hing, curry leaves, cahews and chopped green chilly. Saute till chana dal starts to turn golden brown.
• Add freshly grated coconut and saute for a couple of minutes. Add salt. Switch of flame.
• Add the rice and mix well.
• Coconut rice goes well with any gravy.

Spinach Cheese Pasta Bake

INGREDIENTS

Peas Pulao / Matar Pulao

INGREDIENTS

• 1.5 Cups of Basmati Rice
• 3/4 Cup Green Peas, fresh or frozen
• Coriander Leaves, a handful
• 2-3 Green Chilly, slit
• Ghee
• 1" Cinnamon stick
• 1-2 Black Cardamom
• 5-6 Cloves
• 5-6 Green Cardamom
• 1-2 Mace
• 1 Bay Leaf
• Salt, as per taste

METHOD

• Soak the rice for at least 30 minutes prior to cooking.
  In a pressure cooker, heat some ghee. Add the cumin seeds. Add the cinnamon, black cardamom, green cardamom, mace, cloves and bay leaf. Saute for about 30 secs.Then add the green peas and green chilly. Saute for a minute. Add the chopped coriander leaves and as they sizzle add water.
  Drain out the water from the soaked rice . Add the rice and stir. Add salt.
  Add 2.5 cups of water and let it pressure cook for 2 whistles, on a high flame.
• In case of cooking in an open container, cover with a lid and check occasionally for the water level, till the rice is cooked.

Tofu Fried Rice

INGREDIENTS

• 2-3 Cups of Pre Cooked Rice
• 100 gm Tofu, cut into small cubes
• 2 Medium Onions, chopped finely
• 1 Medium Carrot, chopped finely
• 1 Medium Capsicum, chopped finely
• ¾ Cup of shredded cabbage
• 10-12 French beans, chopped finely
• ½ Cup of chopped Spring Onions
• 4-5 Garlic cloves, minced
• ½ Tspn Pepper Powder
• 1 Tbspn Soy Sauce
• 1 Tbspn Vinegar

METHOD

• Press the tofu to drain out any excess moisture. Cut into small cubes and add to a pre-heated wok with oil. Fry till brownish tinge appears. Keep aside.
• In the now empty wok, add some more oil .Add all the vegetables. However, keep aside half of the spring onions (for garnish).
• Cook on high flame. Stir continuously.
• After about a couple of minutes, add the vinegar, soy sauce and salt as per taste.
• Then add the rice. Mix well.
• Keep stirring over a high flame  for another couple of minutes.
• Garnish with the remaining spring onions and serve hot !!

Lemon Rice

INGREDIENTS

• 2 Cups Cooked Rice (should be fluffy)
• 1 Dry Red Chilli
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tbspn Groundnuts
• 1 Tbspn Cashew nuts
• 1 Tspn Channa dal
• 1 Tspn Urad dal
• 1 Sprig of Curry Leaves
• Pinch of Hing/Asafoetida
• 1 Green Chilli, chopped finely
• Juice of 1 Lemon

METHOD

• In a pan, add oil. When the oil is hot, add dry red chilli and mustard seeds. As soon as the mustard seeds crackle, add cumin seeds.
• Then add channa dal and peanuts. Saute for about a minute.
• Add cashewnuts and urad dal. Do not let any of the ingredients burn.
• Add hing, green chillies, curry leaves, turmeric and salt. Saute for around a minute.
• Switch off flame and add the lemon juice. Mix well.
• Once it is well mixed, add the rice and stir carefully so as not to break the grains of rice. Mix well till each grain of rice is well coated.
• Hot and yummy lemon rice is ready to be served !!

Veg Fried Rice

INGREDIENTS

• 2-3 Cups of Pre Cooked Rice
• 2 Medium Onions, chopped finely
• 1 Medium Carrot, chopped finely
• 1 Medium Capsicum, chopped finely
• ¾ Cup of shredded cabbage
• 10-12 French beans, chopped finely
• ½ Cup of chopped Spring Onions
• 4-5 Garlic cloves, minced
• ½ Tspn Pepper Powder
• 1 Tbspn Soy Sauce
• 1 Tbspn Vinegar

METHOD

• In a wok, heat some oil. Add all the vegetables. However, keep aside half of the spring onions (for garnish).
• Cook on high flame. Stir continuously.
• After about a couple of minutes, add the vinegar, soy sauce and salt as per taste.
• Then add the rice. Mix well.
• A couple of more minutes of stirring over the high flame and your veg fried rice is all ready to be consumed.
• Garnish with the remaining spring onions and serve hot !!