Mushroom, Spinach Quinoa

Tags

Mushroom Quinoa, Mushroom Spinach Quinoa, Quinoa, Quinoa Indian style recipe, Quinoa Recipe, Spinach Quinoa

Saturdays lunch at my home is usually Quinoa pulao. I got bored with the usual vegetable quinoa pulao, wanted to try with some thing different. As always quinoa is something that we can experiment. I still have the huge pack of spinach, using this with Quinoa. I love mushrooms, its been long time since I had used them, so adding it along with this gave a soothing effect 🙂 Quite a simple recipe as well.

Ingredients:

Quinoa : 2 cups cooked

Mushroom : 5 to 6 large pieces chopped

Baby Spinach : 2 cups chopped

Red Onion : half of a large chopped

Olive Oil : 1 teaspoon

Cumin Seeds : 1/2 teaspoon

Garam Masala : 1 teaspoon

Turmeric Powder : 1/2 teaspoon

Ginger Garlic Paste : 1 teaspoon

Salt : 1 1/2 teaspoon

Method:

• Cook the Quinoa. Please go through this wonderful post from Elaine on how to cook Quinoa. This method is too good and is the best way of cooking quinoa. Cook in a large pan and set aside with closed lid.
• In another pan, heat oil. Add the cumin seeds, when they change color, add the onions.
• Now add ginger garlic paste, turmeric powder.  Let it turn translucent.
• Add the mushrooms and saute for 3 to 4 mins. Add salt of 1 teaspoon and saute.
• Next 1 cup of chopped spinach and saute for 3 to 4 mins. Spinach would reduce in quantity.
• Now add this in the cooked quinoa, add remaining 1/2 teaspoon salt to quinoa and mix well.
• Next add the remaining 1 cup of baby spinach to the quinoa, mix well and close with lid.
• Serve it after half an hour 🙂

 

 

 

 

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Celery Chutney

Tags

Celery Chutney, Celery Chutney recipe, Celery for breakfast, Celery Indian Style Recipe, Celery recipe, Chutney recipe, Indian Chutney

In my regular Tamil online magazine, there was an article with the recipe of Celery chutney. I got intrigued by the recipe , an Indian version of Celery that looked too good. I made few changes to the original recipe for my taste and it turned out YUM 🙂 Finally I could finish off all the celery stalks staying in the fridge 🙂 I can have this even as a spread in bread 😛 So here it is

Ingredients:

Celery : a big bunch chopped to small pieces

Cilantro leaves : few stalks

Red Onion: 1/4 of a large chopped

Ginger : 1/4 inch piece chopped

Garlic : 1 pods chopped

Green Chili : 1

Lemon Juice : 1 tablespoon or Tamarind : 1 small piece ( I used Tamarind)

Salt : 1 teaspoon

Oil : 1/2 teaspoon

Cumin Seeds : 1/4 teaspoon

Mustard Seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry Leave : few

Method:

• Heat oil in a pan. When hot add the mustard seed, urad dal, cumin seeds. When they crackle add the curry leaves.
• Now add the onions ,green chili, garlic and saute till translucent.
• Next add the chopped celery. Saute for 3 to 4 mins. Add the lemon juice or tamarind piece.
• Finally add cilantro leaves, ginger and saute for 2 mins and stop cooking. Let it cool.
• After cooling blend it to a fine paste ( to chutney consistency)
• Serve with Idli/Dosa 🙂