For last couple of days, I wanted to try it out again, thanks to a cookbook I was reading at that time. So this week, I again tried it and we loved the taste. This lemony Quinoa and a hearty soup was our lunchbox yesterday. I think I am going to try this again soon and also try some more recipes with Quinoa in near future.
(I have no idea if this is available in India or what is it called in any other languages).
Ingredients: 1 and 1/2 cups Quinoa 1/4 cup sliced onion 1 tbl spn black olives 1/4 tea spn pepper powder Little butter 1/4 cup chopped capsicum (bellpepper) 1/4 cup corn 1 tea spn chopped jalapeños 1-2 tbl spns lemon juice Salt
Method: Cook Quinoa according to package instructions in water or vegetable stock or chicken stock. Add salt while cooking. As the Quinoa I had did not come in package, I just cooked in salted water 1:2 (quinoa to water) ratio for about 10mins (covered). In a separate pan, melt butter and add onion, capsicum. When they are slightly cooked, add corn, salt and cook till corn is done. I used frozen corn which took just about 1 min to cook. But if you are using fresh ones that take long time to cook, separately cook it and add to onion-capsicum mixture. Now add olives, pepper powder, jalapeños cooked Quinoa and mix well. Add lemon juice, mix well and take off heat. Serve hot.
Serves : 2 Preparation time : 20mins
Pictorial:
Over the weekend, we had invited some of our friends for lunch. I also wanted to take some food to a friend. I had to decide what to make for lunch very quickly. While searching for recipes, I found this recipe, which I had copied down from aayi’s notebook. I gave it a try and loved the taste of it. I served it dry, but this can also be served as a gravy by adding some water and thinning the sauce down.
Ingredients: 2 lb chicken (I used boneless tender breast pieces) 1 tea spn coriander seeds 1 cup onion 5-6 green chillies 6-7 cloves 1″ cinnamon 2-3 cardamom 1 tea spn shah jeera 1/2 cup coconut (I used desiccated coconut) 4-5 peppers 1 cup coriander leaves 1 tea spn ginger-garlic paste 1/4 cup tomatoes Oil Salt
Method: Heat oil and add 1/2 cup onion, green chillies for few minutes. Add cloves, cinnamon, cardamom, coriander seeds, shah jeera, coconut, pepper and fry till a nice aroma comes out. Grind all with coriander leaves. Add the paste to chicken pieces and keep aside for 15-20mins. Heat a little oil and fry remaining onion, ginger-garlic paste till onions become slightly brownish. Add tomatoes, salt fry for a min. Add chicken along with all the paste. Cook till done.
Serves : 4-5 Preparation time : 40mins
Pictorial:
