Friday, May 30, 2014

Mint Quinoa Puloa

Ok i have to tell,i planted mint now its overtaking every space in my vegetable garden ,so i have to come up with many recipes involving mint as main ingredient.Tried chutneys and tried to add mint to drinks but this is overwhelming amount of mint.
So after through lot of googling finally planned to make a mint rice;
But i tried to make it little healthy so i used quinoa instead of rice and for extra boost of flavours i added garbanzo beans.Guess what it turned out to be awesome.
I found a lot of mint rice recipes with ground mint paste,which i didnt dare to take as i am not that sure how it will taste ,so with not so sure i tried mint leaves with out grinding .I have to say it didn't taste bad at all infact it tasted so yummy.I used whole mint leaf;but  my suggestion to myself will be chop them next time because my 15 months old find it more challenging to chew.Other than that fantastic
So here's the recipe...

Nutritional Info:

For 90 Gms:
Total Fat
Sat. Fat


Mint leaves - 2 cups
Coconut oil -1 tbsp
Cloves - 4
Cardamom -4
Cinnamon - 1 inch stick
Bay leaf - 1 0r 2
Star Anise - 1
Onion - 1 cup chopped
Green Chillies - 2 no
Garbanzo beans - 1 can / 2 cups cooked
Coconut Milk (thick) - 1/3 cup
Salt - 1 tsp
Cooked Quinoa - 2 cups
Cumin Seeds - 1 tsp
Whole Pepper - 1 tsp
Coriander pd -1 tsp
Cumin Pd - 1 tsp
Chilly Pd - 1/2 tsp(optional)
Ginger Garlic Paste - 1/2  tsp each
Lemon - 1
Any vegetable (optional) - i had 1/2 cup of mixed frozen vegetables so i used.You can add any veg you like ,Potatoes , carrot , cauliflower, peas are all good options


1.As usual heat pan and add oil,once its hot add whole spices cinnamon,cardamom,bayleaf,staranise,cloves,pepper and cumin seeds.
2.Then add onions and green chillies ,once they are sauteed well enough add ginger garlic paste and saute them very well.
3.Add 2 tbsp of water to help ginger garlic paste to cook uniformly.
4.Then add vegetables if using now.Saute them very well,You have to cook it thoroughly so add water if needed.If using frozen veg don't add water just keep on stirring until they are sauteed .
5.Then add mint leaves keep stirring until all mint leaves are completely wilted and give some extra time for all the raw smell to be gone otherwise it won't taste that good...
6.Once mint leaves are completely sauteed add coriander and cumin pad and saute till the raw smell is gone,help it cook by add a little water.
7.Then add coconut milk and let it mix well.Add 1/4 cup water if your coconut milk is so thick.
8.Then add garbanzo beans and mix well  and now add cooked quinoa and a tsp of lemon juice and salt and let it come together.
9.Then cover and lower the flame to lowest setting and let it sit for 20 min.Once all water is completely gone ,open lid and give a fluff and serve it with raitha.

Milk Kesari

Nutritional Info:

For 60 gms:
Total Fat
Sat. Fat


Rava / Semolina / Malt-o-Meal - 1 cup
Sugar - 1 cup (if you like more sweeter add more sugar)
Milk - 3 cups
Yellow color - a pinch
Cardamom Pd - 1 tsp
Coconut Shredded Fresh/Dry - 1/4 cup
Ghee - 2 tbsp or more if you like it more tasty.


Heat milk in a big pan and once it start to boil,Then add yellow color ,then add semolina little by little whisking along and keep on stirring without forming any lumps,then cook this till semolina is cooked completely.Then add cardamom pd and sugar and keep mixing til lall is incorporated well..Then finally add coconut and mix well.
In a separate pan add ghee and add cashews once they turn light brown add raisins and once they swell,transfer to semolina be careful not to burn the cashews.
Grease a pan with little bit of ghee.Then transfer the entire content to the tray and let it set.
Then serve it.

Spanish Quinoa

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice. Several of us like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It's one of the most delicious, fast-cooking lunch staples (not to mention healthy). Here's how to cook great quinoa — not mushy, not bitter — but delicate and perfectly fluffy.

Cooking quinoa is same as cooking rice,but before that quinoa needs to be washed thoroughly in water.I take quinoa in a bowl and add water and rub it and clean and then filter it through a fine strainer.Do this for 6 to 7 times until the water is clear.Then add it to a pan and add double the quantity of water.Then switch on heat and let it come to boil ,then cover and lower the heat to lowest setting and let it cook for 20 min. 
If you have rice cooker use according to your manual and like how you cook rice.
Then open and fluff if with a fork and let it stay open and get cooled.Serve after 15 min


Cooked Quinoa - 1 cup
Black Beans Cooked - 1 cup / I used 1 can of black beans
Coconut Oil - 1/2 tbsp
Onion - 1/2 cup
Tomato - 1 cup
Cumin Pd - 1 heap of tsp
Salt -1/2 to 1 tbsp
Chilly Pd / Cayane Pd - 1 tsp
Lemon - 1 

For garnishing:

Red Onions  - 1/4 cup chopped
Tomato - 1/4 cup chopped
Coriander LEaf - 1/4 cup chopped

For topping :

Cheese - 3  tbsp
Avocado - 1/2 sliced


Take a pan add oil,then add onions and saute them well.Then add tomato and saute them well,add spices and cook til lteh raw smell is gone ,then add canned black beans add water if needed.Then add cooked quinoa and let it come to boil,then cover and put in lowest heat setting and let it sit for at least 20 min for all the flavours to infuse.Finally squeeze a lemon juice and give a fluff before serving.

While serving top it with a tbsp of garnishing ingredients.
This can be eaten as is or you can fill it in a taco and top it with a slice of avocado and a tbsp of cheese

This is not the final photo...This needs to be covered and cooked in low flame till all water is gone and its fluffy.
Forget to take photo.

Mint Coriander Chutney

This is a healthy chutney as it contains mint,coriander and ginger.
You can add it more tastier by adding coconut while roasting too....

Stress, greasy foods, non-veg foods gives rise to free radicals which destroy body. Vegetables have antioxidants that capture these free radicals and stop damage from free radicals. The vegetable juices free body from the toxins and purifies blood.Mint and corainder  has detoxifying property. It detoxifies and cleanses body. Mint corainder juice is used in detoxification and also helps in weight loss. It is a blood purifier and helps in cleansing your system. When had in the morning on empty stomach removes accumalated toxins from your body. Drink one glass of juice everyday and have healthy glowing skin and have a healthy body too. This juice helps curb constipation too.

But for those whose are not the fans of vegetable juices,this is an alternate remedy to add mint and coriander in your diet.


Mint - 1 cup
Coriander Leaf - 1 cup
Tomato - 1 small
Ginger - 1/2 inch
Green Chilly - 1
Tamarind - 1/2 tsp
coconut Oil - 1 tsp
Utad Dal - 1/2 tsp
Mustard seeds - 1 tsp(optional ,for seasoning)


Take a pan and add oil ,once its hot add urad dal, ginger ,green chillies and saute it till its roasted (keep an eye on urad dal,it must not burn)then add tomato and saute it till its cooked then add mint leaves and coriander leaves.Then switch off the flame and let it cool.
Then grind all these along with tamarind and salt in a mixer to a fine paste.
Serve it like this or you can season it with mustard seeds and red chillies.This is totally optional.


If you don't want a spicy chutney ,you can skip ginger.

Pineapple Jam

A good combo for Briyani's...The Spiciness of briyani will be matched by sweetness of the Jam...


Pineapple Puree:

Tomatoes - 5  big
Grind it to a puree ...

Sugar - 1 cup
Ghee - 1/4 cup


Take a pan add ghee and add Pineapple puree along with sugar....cook till it becomes thicker ..this takes long keep patience and keep stirring...once its curling up and not sticking any more...transfer to serving dish....

Mutton Briyani

A Spicy flavorful Indian Rice which never goes out of taste....

For this briyani you need to make the garam masala Check The Recipe .

This is same as chicken biryani recipe i make,except i cook mutton upfront using pressure cooker.


Bone in Mutton  - 2 lb - marinate with 1 tbsp meat tenderizer for 30 min

To pressure cook Mutton:

Ginger Garlic Paste - 1 tsp each
Garam Masala - 1 tbsp
Salt - 1 tsp
Turmeric Pd (optional) - 1/4 tsp
Water - 1 cup

Pressure cook mutton for 10 whistles for soft meat ,8 Whistles for chewy meat.

For Briyani:

Basmathi Rice / Jeera Samba rice - 2 cups soaked in water for 30 min
Water - 2 cups ,less or more according to stock from mutton
Lemon juice - 1 tsp
Onion - 1 medium size sliced thinly
Tomato - 1 Big size diced
Mint Pd - 1 tbsp / Fresh Mint - one handful
GingerGarlic Paste - 1 tbsp
Ghee - 4 tbsp + Oil - 4 tbsp
Green Chillies - 6 small
Coriander Leaf - 1/4 cup
Cloves - 2 no
Cinnamon Stick - 1"
Bay leaf - 1
Cardamom - 2
Star Anise -1
Turmeric pd - 1 tsp
Garam Masala Pd - 2 to 3 tsp according to hotmess level you want as this is very spicy masala.


Use a big wide pan with cover for making this briyani...

1.Heat the pan once its hot add oil and ghee.
2.Once it get hot add whole spices.
3.Then add the onions and saute till the onions are reduced to half and light brown.
4.Then add  green chillies,turmeric and ginger garlic paste and saute well.
5.Then add tomatoes and saute them well.
6.Then add mint pd/mint leaves and half of coriander leaves and saute well.
7.Then add garam masala and salt.
8.Now add Rice and saute well till its outersurface is sauted.
9.Then add water. Then add cooked mutton along with stock.
10.Then add lemon juice.Let it come to boil.
11.Then cover and cook it in low flame for 15 min or till you see the rice is cooked completely.
12.Then preheat oven to minimum temp as it goes and put the whole pan with cover inside the oven for atleast 30 min to 1 hr.

Serve hot....

Tuesday, May 6, 2014

Simple Potato Poriyal


Potato - 6 nos ,cut potato into very tiny cubes.Then wash it so all starch is gone ,then drain and keep aside.
Coconut Oil - 1/2 tbsp
Mustard Seeds - 1 tsp
Turmeric Pd - 1 tsp
Sambar Powder/Vathal Kuzhambhu Powder/Rasam Powder/Or any curry/Kuzhambhu Powder - 1/2 tsp


Take a pan add oil,once its hot add mustard seeds,once they splutter add potato and turmeric pd,salt and spice powder and mix well and cover and keep in medium flame.Let it cook ,open in between and give a stir and if potatoes are not cooked properly sprinkle water and cover once again.Cook till potatoes are soft.Then transfer to a serving container.Serve it with Curd Rice.

Keerai Thuvatal


Keerai - 3 cups chopped (You can use any type of spinach,usually this recipe is good with agathi keerai,but i  tried this with kale which resembles some what like agathi keerai)
Onion - 1
Green Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida Powder – a pinch
Salt - 1/2 teaspoon


Remove the keerai from its stem. Chop onion and green chillies finely.
In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafoetida powder and fry till the urad dhal turns light brown. Add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well along with salt. Close with lid and cook on low flame till it is cooked. Add coconut gratings and stir fry till all mixed well.

Keerai Paruppu Masiyal


Keerai- 1 bunch – (You can use any greens,i used kale)
Green gram or Thuvar dhal – ½ cup
Mustard seeds- 1 tsp
Jeera – 1 tsp
Red Chilli - 1
Urad dhal - 1 teaspoon
Onion – 1 small
Tomato- 1
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Asafotida Powder - a pinch
Coconut Oil- 2 tsp
Salt – ½ teaspoon


Take Thuvar or green gram dhal and cook till soft in pressure cooker for 4 whistles.
Clean and wash the keerai/Spinach thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add jeera, tomato chopped finely, salt, sambar powder, turmeric powder. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely. Keep the stove in slow flame.
Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add red chilli, urad dhal, asafotida powder and the onion chopped finely. Fry for a while and put this into keerai. Mash well with thick spoon.