Quinoa Stuffed Jalapeno / Jalapeño Stuffed With Quinoa / Stuffed Jalapeño Recipe

 

Quinoa Stuffed Jalapeno

Ingredients

Jalapeno - 3

( cut into half and remove the seeds )

Cooked quinoa - 3/4 cup

Canned corn - 1/2 cup

Chopped yellow capsicum - 1/2 cup

Grated zucchini - 1/2 cup

Chopped onion - 1/2  cup

Garlic powder - 1 tsp

Taco seasoning - 1 tsp

Paprika powder - 1 tsp

Salt to taste

Olive oil - 1 tsp

Chopped coriander leaves 1 tbsp

Mozzarella cheese - a handful

Bread crumbs - a needed

Method

Heat oil in a pan add the onions and sauté till color changes. 

Add the vegetables , corn , garlic powder and sauté till cooked.

Add the cooked quinoa , seasoning , salt and mix till combined and switch off the stove.

Let it cool for a minute and mix in the coriander leaves and cheese , your filling is ready.

Stuff the mixture into the jalapeño , sprinkle bread crumbs & drizzle oil on top.

Grease a baking tray with oil and place the stuffed jalapeño, bake or airfry at 325 deg. F for 10 minutes or till the Jalapeño is roasted and the top is light brown.

Each oven is different so temperature & cooking time may vary.

Garnish with coriander leaves & serve hot.

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Glass Noodles Salad Recipe / Easy Vegan Glass Noodles Recipe / Vietnamese Vegetarian Glass Noodles Salad / Healthy Vegetarian Salad Recipes

 

Glass Noodles Salad

Ingredients for the Dressing

Lime juice - 1 tbsp.

Soy sauce - 1 tbsp.

Honey - 1 tsp

Salt to taste

Sesame oil - 2 tsp

Lemon zest - 1/4 tsp

Chopped ripe red chilli - 1

Chopped ginger - 1 tsp

Other Ingredients

Cooked glass noodles - 1 cup

Thinly sliced carrot , cucumber , bell peppers together - 1 cup

Cooked lima beans - 1/2 cup

Fried tofu - 1 cup

Chopped spring onions & Coriander leaves - 2 tbsp

Crushed roasted peanuts - 1/4 cup

Toasted sesame seeds - 2 tbsp

Method

Take a bowl add all the vegetables , tofu and noodles in a bowl. 

Pour the dressing on top and toss till well combined.

Garnish with sesame seeds , spring onions, coriander leaves on top and enjoy.

Note:

Adjust all ingredients according to your taste.

You can add sprouted bean sprouts too.

Meat eaters can add shrimp or any meat of your choice.

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Amla Shot Recipe / Gooseberry Curry Leaf Shot / Gooseberry Shot / Immunity Booster Shot Recipe

 

Ingredients

Chopped Gooseberry / Amla - 2 cups

Curry leaves - 1 cup

Ginger -  1 " ( peeled)

Water as needed

Method

Add all the ingredients into a blender add some water and grind to a smooth mixture.

Strain and press well and take out the juice.

Store it in fridge and consume every day in small portion.

Note: A simple wellness shot for your overall health.

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Instant Dal Mix Powder / Dal Mix Powder Recipe / Instant Powder Recipes / Instant Dal Recipe / Instant Dal Pre Mix Recipe

 

Instant Dal Mix Powder

Ingredients

Masoor dal - 1/4 cup

Thur dal - 1/4 cup

Moongh dal - 1/4 cup

( Dry roast all the 3 dals till color changes slightly and aroma comes out, do not over fry and burn them. Cool completely and dry grind to a semi smooth powder along with salt)

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Jeera - 1/2 tsp

Curry leaves few

Hing - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1 tsp

Garnish

Chopped coriander leaves - 2 tsp

Lemon juice - 1 tsp

Method

Heat oil in a pan and temper it with mustard, urad dal, jeera, hing and curry leaves.

Switch off the stove and add turmeric powder and the ground dal powder, gently mix till well combined.

Cool and store it in a tight container.

Instant Dal

How to use the powder to make Instant Dal?

Add 1 tsp of oil in a pan fry onions, green chillies, garlic and curry leaves till onion changes colour.

Add chopped carrots, add salt if needed and tomatoes fry for a minute, close with a lid and cook in low flame till carrots are cooked.

Add 1 or 2 tsps of the dal powder mix and pour hot water and give a quick mix. Add water according to the thickness you want.

Give a boil and switch off the stove add the lemon juice and coriander leaves, give a mix.

Enjoy this quick dal with Roti or Rice!

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Thinai Dosa / Foxtail Dosa - Dosa Recipes / Millet Recipes / Healthy Dosa Recipes

Thinai Dosa

Ingredients

Idli rice - 1 cup

Thinai / Foxtail millet 1 cup

Urad dal - 1/2 cup

( I used urad dal with skin )

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak idi rice , methi , urad dal and thinai for 3 hours.

Grind to a semi thick smooth batter , add salt mix and leave it to ferment for 8 hours.

Your batter is ready for use , if the batter is thick dilute to get a pouring consistency.

Heat a dosa pan when hot pour a ladle of batter and spread it.

Pour few drops of oil around the dosa once brown on one side flip the other side to cook.

Remove it on a plate and serve with any chutney you like.

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Barley Ven Pongal / Healthy Barley Ven Pongal / Easy Barley Pongal Recipe

Barley Ven Pongal 

Ingredients

Slightly roasted barley - 1/2 cup

Slightly roasted yellow moongh dal - 1/4 cup

Salt to taste

Turmeric powder - 1/4 tsp

Water - 2 & 1/2 cups

Tempering

Pepper - 1 tbsp

Jeera - 2 tsp

Hing - a pinch

Chopped green chilly - 1 

Chopped cashew nuts - 8

Curry leaves few

Chopped ginger - 1 tsp

Method

Take a pressure cooker add barley , moongh dal, salt, turmeric powder , pour water and pressure cook till soft.

Heat ghee in a pan and add the tempering ingredients fry for a minute, switch off the stove and add the cooked pongal and mix well.

Drizzle ghee on top and serve hot with chutney or sambar.

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Barley Dosa – No Rice Dosa / Barley Urad Dosa Recipe / Healthy Barley Crepe / Healthy Dosa Without Rice / Barley Dosai Recipe

 

Barley Dosa

Ingredients

Barley - 1 cup

Urad dal - 1/2 cup

Fenugreek Seeds - 1 tsp

Salt to taste

Method

Wash and soak all the ingredients except salt in water for 3 hours.

Grind to a smooth thick batter, add salt and mix till combined.

Cover and let it ferment overnight or for 8 hours.

Next day dilute with water if needed to get the right consistency.

Heat a dosa pan when hot pour a ladle of batter and spread it , pour few drops of oil around the dosa once brown on one side flip the other side to cook.

Remove it on a plate and serve with any chutney you like.

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Sweet Red Aval Kolukattai / Sweet Aval Kolukattai / Aval Kolukattai / Aval Kozhukattai Recipe / Red Aval Sweet Kozhukattai / Flattened Rice Dumplings

 

Sweet Red Aval Kolukattai

Ingredients

Red Aval / Poha / beaten Rice - 1 cup

Crushed jaggery - 1/2 cup

Fresh grated coconut - 1/4 cup

Ghee - 1 tsp

Crushed cardamom - 2

Milk - 1 or 2 tbsp. or more if needed

Method

Wash the aval to remove any impurities and strain the water , transfer to a bowl.

Add cardamom powder, jaggery and coconut sprinkle very little milk and mix well.

Cover and rest for 10 minutes till aval has absorbed the moisture.

Using your finger gently press and mix till combined , take small portion and shape it into tight balls.

Arrange on a greased container and steam for 3 minutes or till cooked.

Enjoy warm!

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Japanese Fluffy Omelet / 4 ingredients Egg Omelet / How to make a fluffy Japanese omelet for breakfast?

 

Japanese Fluffy Egg Omelet

Ingredients

Eggs - 2

( Separate Yolk & White)

Salt to taste

Chilly flakes - 1 tsp

Butter - 2 tsp

Method

Beat the yolk with a fork and beat the egg whites using a whisk or electric beater till they form peaks.

Heat butter in a pan pour the egg yolk and spread it, cook both sides till just done.

Lower the flame and gently lift the egg whites and place it on top of the yolk.

Sprinkle chilli flakes and salt, cover and cook till the whites are cooked.

Remove to a plate and enjoy hot!

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Quinoa Kolukattai Recipe / Quinoa Kozhakattai / Quinoa Kozukattai / Steamed Quinoa Dumplings / Ganesh Chaturthi Recipes / Vinayaka Chaturthi Recipes

Quinoa Kolukattai

Ingredients

Quinoa - 3/4 cup

Rice rava - 1/4 cup

Channa dal - 1 tbsp.

Grated coconut - 2 tbsp.

Salt to taste

Water - 2 & 1/2 cups

Tempering

Oil - 2 tsp 

Mustard - 1/2 tsp

Urad  dal - 1 tsp

Jeera - 1/2 tsp

Hing - 1/8 tsp

Curry leaves few

Method

wash and soak channa dal for 30 minutes in water. Wash and soak quinoa in water for 10 minutes.

Heat oil in a pan & temper it with above ingredients.

Pour water, add salt , grated coconut & soaked and drained channa dal , give a boil.

Reduce the flame and add the soaked and drained quinoa & rice rava , mix it well cover it with a lid .

Cook till all the water has evaporated and cooked, switch off the stove & leave it to cool completely.

Slightly grease your palm with oil ,take a small portion of the mixture, roll it out into small balls.

Arrange all the balls in a greased container and steam them for 3 minutes.

Serve hot with any chutney you like.

Note: 

a) Soaked yellow moong dal can be added instead of channa dal.
b) If you don't have ready made rice rava, just take raw rice & dry grind to a rava consistency and add or rice flour can be added too. This is added just for a extra binding.

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