Quinoa upma

Ingredients-1/2cup Quinoa,1/2cup of cooked vegetables of choice, salt and chilli powder to taste, cinnamon powder and cardamom powder ,lemon juice to taste .

For tempering-1 tablespoon oil,1/2 teaspoon mustard,seeds,1/4 teaspoon asafoetida

1/2 teaspoon channa dal or 1/2 teaspoon urad dal,a sprig of curry leaves, whole red chilli peeled peanuts,cashewnuts,raisin and ginger, 

Method-To begin making the Vegetable Quinoa Upma, we will first have to wash and  cook the quinoa separately in 1cup water with salt , till soft on low heat. keep aside.  

 Heat oil in a heavy bottomed pan; add mustard seeds, channa dal,red chilli  and allow it to crackle and roast until the channa dal turns golden brown.

Next add in the curry leaves and asafoetida, peeled peanuts,cashewnuts,raisin and  ginger .

Stir in cooked vegetables of choice for a few minutes.  

At this stage add in the remaining spices like, red chilli powder cinnamon powder and cardamom powder and finally the cooked quinoa.

Cover the pan and simmer for about 3 minutes until all the ingredients come together and the flavors come well into the Quinoa.

Check the salt and spice levels and adjust to suit your taste. Turn off the heat. Add lemon juice if required.

Quinao upma

Recipe name-Quinao upma

Ingredients-1/2cup Quinoa,1/2cup of cooked vegetables of choice, salt and chilli powder to taste, cinnamon powder and cardamom powder ,lemon juice to taste .

For tempering-1 tablespoon oil,1/2 teaspoon mustard,seeds,1/4 teaspoon asafoetida

1/2 teaspoon channa dal or 1/2 teaspoon urad dal,a sprig of curry leaves, whole red chilli peeled peanuts,cashewnuts,raisin and ginger, 

Method-To begin making the Vegetable Quinoa Upma, we will first have to wash and  cook the quinoa separately in 1cup water with salt , till soft on low heat. keep aside.  

 Heat oil in a heavy bottomed pan; add mustard seeds, channa dal,red chilli  and allow it to crackle and roast until the channa dal turns golden brown.

Next add in the curry leaves and asafoetida, peeled peanuts,cashewnuts,raisin and  ginger .

Stir in cooked vegetables of choice for a few minutes.  

At this stage add in the remaining spices like, red chilli powder cinnamon powder and cardamom powder and finally the cooked quinoa.

Cover the pan and simmer for about 3 minutes until all the ingredients come together and the flavors come well into the Quinoa.

Check the salt and spice levels and adjust to suit your taste. Turn off the heat. Add lemon juice if required.

Vrat ki meethee pie

Recipe name –Vrat ki meethee pie

Ingredients

For pie base -1cup buckwheat flour,2tsp sanwa rice flour,4tsp butter,2tbsps icing sugar

 for stuffing -- 4 big sized raw potatoes, 1cup sugar, 1/4cup water, 8-10 almond, chopped,1/4tsp cardamom powder,

for garnishing-pomegranate seeds,almonds,tulsi leaves,

to decorate the platter-fresh rose petals

5-6 inches flan tin (with a removable base)

Method for pie base- - Grease a deep 5-6 inches flan tin (with a removable base).Mix all the base ingredients well and make a hard dough using water if required.Sprinkjle water and mix as dough should be hard. Tip the mixture into the greasesd  flan tin and press down well in an even layer.prick with fork..Bake in pre-heated oven at 160 degreec for about 10-12 minutes or until baked well. cool and demould.

For filling - Peel and wash potatoes. Grate them in thick grater. In a pan boil water and blanch grated potatoes for 1 minute. Strain on a sieve and keep aside. Heat a pan and add sugar and water. Cook till sugar dissolves. Add blanched aloo lachha and cook on high flame stirring gently till sugar coats on it. Add chopped almonds and cardamom powder. Cool.

How to assemble –fill the pie base with potato filling. Garnish with pomegranate seeds,almonds,tulsi leaves. Decorate the platter with fresh rose petals .

kooto -meeng Ashurfiyan (vrat recipe )

Recipe name –kooto -meeng Ashurfiyan

(vrat recipe )

Ingredients:
1cup cup buckwheatflour
2 tbsp ghee
1cup khoya

1 cup roasted melon seeds
1 ¼ cup sugar
1cup water
1/2 tsp cardamom powder

Method - Stir-fry buckwheatflour (kooto atta )in ghee in a heavy pan, over low flame and keep aside Stir-fry the khoya in a  pan till it becomes of uniform consistency and looks a bit fried. Mix the atta and cardamom powder and leave to cool. Make syrup with water and sugar, till syrup forms a soft ball on dropping into a plate of cold water. Remove pan from flame. Mix immediately into cooled khoya mixture, stirring vigorously and quickly, to blend well. Add roasted melon  seeds and blend well. Transfer onto greased plate, and leave to cool. When cool and set, cut into round shapes .Arrange on a serving dish and serve.

Kooto ka Dhokla(buckwheat flour Dhokla )fast recipe

Recipe name-Kooto ka Dhokla

Ingredients-For batter-1 cup kooto flour (buckwheat flour)
2 tbsp chesnut flour

2tsp sanwa rice flour
3/4 cup curd or as required

1 tsp gingger-chilli paste  
1 tspoil

a pinch of baking soda
rock salt(senda namak ) to taste

1tsp eno fruit salt
Other Ingredients
oil for greasing
For The tarka
1 tbspoil,1tsp mustard seeds or cumin seeds,few curry leaves,red chillies,sesame seeds ,(make tarka )

Grated coconut to garnish

Curd dip of choice and fruits and cucumber  to serve with

Method –Mix all the batter ingredients except eno fruit salt and mix well to make smooth thick batter.Just before steaming add eno fruit salt to batter and mix well. Pour the batter into a greased square aluminum container. Steam for 8-10minutes or till the dhokla is  firm. Cool slightly and unmold .Pour prepared tarka over dhokla.Garnish with Grated coconut. Serve hot with Curd dip of choice and fruits and cucumber