Tag Archives: Quick meals

Instant Quinoa Idlis


Quinoa Idli – No fermentation required!

Makes 12 Idlis

Quinoa is rich in protein, dietry fibre, B vitamins and dietary minerals in amounts greater than in many grains.  Cooked quinoa provides energy and is a rich source of manganese and phosphorus and a moderate source of dietary fiber, folate, and the dietary minerals iron, zinc and magnesium.  Quinoa is gluten-free with a high concentration of protein.

Ingredients

  • 1 Cup White quinoa
  • 1 Cup Oats
  • 2 green chillies
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • ¼ cup green peas
  • 4 tbsp. grated carrot
  • ¼ cup who cashewnuts
  • 1 tsp. salt, or to taste
  • 2 tbsp. oil
  • 1 ½ cup Water, approx.

Powder the quinoa and oats in a grinder and add to a bowl.  Mix with 1 cup water.  Then add additional water a little at a time, as required to make a thick smooth batter or dropping consistency.  Batter should not be too watery. Add, salt, chillies and cumin seeds.  Mix.  Then add carrots, peas (preferably frozen peas as they cook faster).  Temper the mustard seed in the oil and add to the batter.  Add cashewnuts and mix well and keep aside.  Keep the steamer with some water to heat.  Grease the idli molds.  When the water starts boiling, fill the idli molds with approx. ¼ cup of batter in each mold.  Place the idli stand in the steamer, place the lid and steam for 15 to 20 minutes.  Pierce a toothpick, if it comes out clean the idlis are done.  Serve with coconut chutney.

Mixed Vegetable Pulao


Mixed Vegetable Pulao

Using frozen mixed vegetables

Ingredients

  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste

Method

  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.

Egg Frittata with potato and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

Egg Frittata with Potato & Sausages

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 3 eggs
  • 2 medium onions, chopped
  • 1 Potato, thinly sliced
  • 1 Tomato, chopped
  • 2 green chillies, chopped
  • ¼ tsp turmeric powder (optional)
  • 3 Beef or Chicken Sausages (Frankfurters), thinly sliced
  • Salt and pepper to taste
  • 1 tbsp. coriander leaves, chopped
  • 1 tbs. ghee

Method

  1. On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 
  2. To the same pan add chopped onion and green chillie and saute till onion is light brown,  add a spoon of ghee if required. Add turmeric and mix.
  3. Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 
  4. Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.
  5. Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  
  6. If you like the eggs runny, remove as soon as the whites are set. 
  7. Sprinkle with coriander leaves and serve immediately.

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