Friday, December 11, 2009

Oil Free Quinoa Dosa/Crepe

Quinoa Dosa or Quinoa Crepe is a very healthy recipe for dosa/crepe lovers.This is a very nutritious recipe with various variations.For now we will look at the basic Quinoa dosa recipe.

Required Ingredients:

Quinoa grains....2cups
Water....enough for soaking
Yogurt....4cups taste

Wash the Quinoa grains thoroughly 3 times with cold water so that the bitterness of the grain is washed out.Now soak the washed Quinoa in water or directly in the yogurt for 20 minutes.After soaking put the whole soaked grains with yogurt in the blender and make a smooth batter so that it is in a pourable consistency.If it is thick you can add little water.Add salt to the batter and mix well.

Making Dosa:
Now that the batter is ready,take a non-stick pan and heat it on medium temperature.
Once the pan heated pour 2 ladles of batter on the heated tawa/pan and quickly move the ladle in circular motions from inside to outside and make a nice circular dosa.You don't need to use any oil for these dosas.They are very good without oil.
Once the dosa is done on one side flip it to the other side and keep it on the tawa for a minute and serve it with any chutney or sambar.

Thursday, April 2, 2009

Broccoli -Yum- Yum / Broccoli Stir Fry

This is one more heart healthy dish.

Recipe Details
Prep Time:5 min
Cook Time:10 min
Ready In:15min

Main Ingredients:
:- Broccoli - 1 Bunch/2Lb
For Seasoning:
:-Olive/Canola oil -1 tbsp
:-Crushed Red Pepper - 1Tsp
:-Garlic Cloves -3
:-Cumin/Jeera seeds -1 tsp
:-Salt to taste.

Wash the broccoli and cut into bite size florets.
Place a pan on the stove and turn on the heat and place olive oil in the pan.
Add cumin and crushed red pepper to the cold olive oil in the pan,so that the flavors get infused into the oil. (If you are using canola oil wait till the oil heats up and then add the seasonings.)
Once the crushed cumin & pepper start heating up, add minced garlic to the pan and stir till the garlic turns golden.
Now add the broccoli florets to the pan and give them a nice stir.Cover the pan with a lid and let it cook for 2min.
Remove the lid and give the florets a nice stir and add salt to the florets stir one more time and let it cook covered for 4more minutes.
Turn off the heat and transfer the cooked broccoli to a serving dish.This broccoli stir fry can be used as a side dish for hot rotis.

This dish can be eaten just as it is.My kids and my husband love to eat it just like that.It's a great finger food for kids.My kids always call it Broccoli Yum Yum...So the name for this recipe.

Kale_Mushroom Curry

This dish is very tasty and heart-healthy.This dish is wholesome food as Kale is rich in manganese,vitamins A&C and fiber.Mushrooms are rich in minerals and B-Vitamins.

Recipe Details----------------
Prep Time:10min
Cook Time:20min

Main Ingredients:
:- 1 Package Frozen Kale.
:- 1 Package Sliced Button Mushrooms.
:- 1 Red Onion Med Size Thinly Sliced.
For Seasoning:
:- 1 Tbsp Olive Oil/Canola Oil.
:- 1 Tsp Mustard Seeds.
:- 1 Tsp Cumin Seeds.
:- 1 Tsp Crushed Red Peppper.
:- 2 Cloves of Garlic Minced.
:- 1/4 Tsp Turmeric.
:- 1 Tsp Salt(Or to your taste).
:- 1 Tsp Garam-Masala Powder/Curry Powder.
:- 2 Tsp Lemon/Lime Juice.
First thaw the frozen Kale by keeping it outside in room temperature for 45 minutes.
In the mean time get your skillet/non-stick pan,clean your mushrooms,thinly slice your red onion and all the seasoning ingredients and get ready to start cooking.
Place the skillet on the stove and turn on the heat(medium).
Add the olive oil to the pan when the pan is cold.
Now add mustard seeds and cumin seeds to the cold oil.
Once the seeds start to splutter add the crushed red pepper to the oil,after few seconds add crushed garlic and give it a stir.
Once the garlic turns golden add sliced red onions to the pan.
Keep stirring and as the onions become translucent add mushrooms to the pan,give a stir and cover it with lid and cook for 3 min.
While the mushrooms are cooking place the thawed Kale in a microwave safe bowl and cook it on high for 3min.
Squeeze out the extra water from the cooked Kale.
Now that mushrooms are cooked add the cooked Kale to the pan and give it a nice stir.
Now add the turmeric to the pan and stir once more.Cook the greens and mushrooms for 5 min or till the Kale starts to wilt.
Once the greens start to wilt add salt and garam-masala(or curry-powder) to the greens give it a stir and let it cook covered for 1 min.
Turn off the stove.Now add lemon juice,give the Kale_Mushroom mix a nice stir and keep it covered.
Yummy! Kale-Mushroom Curry is ready to eat.

Serve it hot with Rotis(Indian Flat-Bread),Tortillas or Steamed White Rice/Brown Rice.
As a healthy alternative you can eat this dish just as it is by adding 1 cup of Kale_Mushroom mix to 1cup of plain White yogurt and eat it . This dish is wholesome food as Kale is rich in manganese,Calcium,vitamins A&C and fiber.Mushrooms are rich in minerals and B-Vitamins.
Yogurt is rich in calcium and B-Vitamins.
So by eating a serving of this dish gives us a great heart-healthy food.
If Kale is available fresh replace one bunch of fresh kale for one package frozen kale.

Wednesday, February 18, 2009

Introduction ( SwaParichayam)

I have always had a great passion for cooking and enjoying food.I like to experiment and flavorise my dishes with a touch of Indian spices.

As a child I grew up eating fresh greens , veggies and fruits.I was brought-up on the banks of river Godavari( in Rajahmundry ) in Andhra Pradesh,India. The place where I grew is known as "Konaseema famous for its scenic greenery and vedic scholars".It is one of the most fertile lands present and is rich in Coconut trees, Mango groves and Paddy fields.

As a child I always watched and helped my mom in the kitchen.She really makes great dishes.Everyone in our family ,friends and relatives enjoyed /enjoy my mom's cooking .As I grew up my passion for cooking intensified.After my marriage I moved to USA and came across lots of new kinds of veggies and fruits that I had never seen before .This gave much thrill and excitement to my cooking as I learnt to Indianise these western veggies.

I thought it would be a great idea to share my recipes to my friends near and far. As people are starting to believe more in VEGAN and VEGETARIAN cooking,they can find some variation and new flavors in my dishes.These vegetarian recipes are good for people who are ALLERGIC to milk,wheat,eggs and meat products.

I believe that cooking should always be fun and food should not be boring.Hope you all enjoy my recipes.Please leave your valuable comments for my recipes.

Wish You All Happy Cooking and Healthy Eating.

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Copyright Policy

Unless otherwise noted, Sumadhura is the legal copyright holder of all the written material and pictures posted in this blog .The content here may not be used , reprinted or published without the written consent of the author. All the recipes posted here are made according to the tastes of my family and the measures used in the recipes here are approximate.