3/4 cup quinoa
3/4 cup sprouted mung (already spouted mung are available at the grocers)
1 1/2 cup water
1 teaspoon salt
3 tablespoon clarified butter
1 tablespoon ginger
1 teaspoon cumin seeds
1 teaspoon black pepper crushed
1/4 cup roasted peanuts
a few curry leaves optional
Wash and cook quinoa in water, takes about 15 minutes, add sprouted mung and cook for an additional 2 minutes or so until the excess water has evaporated. Add 1 teaspoon of salt mix and turn the heat off set aside for seasoning.
Heat a pan with 3 tablespoon of clarified butter, when the oil is hot add cumin seed and crushed black pepper, when the cumin turns brown add roasted peanuts, ginger and optional curry leaves saute for a few seconds add to the cooked quinoa and sprouted mung. Serves 2.
For one of my rice recipes I have replaced rice for quinoa in this dish. Serve with yogurt or chutney this is an absolute fantastic.
2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon nutmeg powder
1 teaspoon baking powder
1/2 cup ground or shredded coconut
1/2 cup chopped walnut
2 ripe banana or 1 cup mashed banana
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon salt
1 1/2 cup of milk
2/3 cup of oil
1 cup light brown sugar
Combine and sift the dry ingredients - flour, corn starch, nutmeg powder, baking powder and salt. Add walnut and coconut. Dissolve the baking soda in vinegar and add it to the flour mixture.
Combine the milk and sugar, mix till sugar is dissolved. Add oil and mashed banana. Mix and slowly add the mixture to the flour. Mix by folding it in. Line a muffin pan with baking cups.
Pour the batter into the cups and bake for 25 minutes at 340 degrees or until a knife inserted in the middle of the muffin comes out clean.
These egg-less muffins are for friends who don't like eggs or its flavor. It is great for dessert. Over ripe bananas are perfect for this dish.
Note: This recipes has been tried several times in my kitchen, however, baking is tricky. Use this recipe as a reference only and adjust it to the area you are living. The ingredients will be different in your area.
3 cups cooked rice
3 tablespoon oil
2 tablespoon of channa dal
1 teaspoon of urad dal
1/2 teaspoon of mustard seeds
dry red chili according to taste
1/4 teaspoon of asafoetida
1/4 teaspoon turmeric powder
1/4 cup of roasted peanuts
1/2 teaspoon of salt
1 tablespoon of lemon juice
Few curry leaves fresh or dry optional
Heat oil in a pan add channa dal, urad dal, when it turns brown add mustard seeds, red chili when mustard seeds crackle add asafoetida, turmeric powder, roasted peanuts, curry leaves, mix add cooked rice, and heat till the rice is evenly hot, add salt mix, lemon juice and turn the heat off.
Tangy and salty, some folks crave for this dish. It is a great way to use up leftover rice. It takes only a few minutes to make.
4 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 cup of chopped onion
1 tablespoon chopped ginger
1 tablespoon chopped green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 cup chopped tomato
1 teaspoon garam masala
1 cup masoor dal
2 cups water
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
Heat 4 tablespoon of oil. When hot add mustard seeds, cumin seeds, when mustard seeds crackle add chopped onion and saute till onions are brown. Add ginger and green chili saute for a few seconds add turmeric powder and red chili powder mix add tomato. When the tomatoes are cooked add garam masala stir add the washed dal and water. Cook for 10 to 15 minutes until the dal is cooked. Add salt and lemon juice mix and turn the heat off. Garnish with cilantro leaves. Serves 4.
Served with rice or chapati. Masoor dal cooks very fast. Theses dals are red lentils without skin. This is the perfect dal for days you feel like eating light.
