QUINOA VEGETABLE FRITTERS WITH LENTILS, QUINOA AND CARROT LIME RASAM

Quinoa Vegetable fritters with Lentils  . Serve or Pack with Carrot Lime Rasam or with Onion Lime Salad.

I shared Quinoa Mixed Dal Dosa 4 years ago . Now and then I Prepare Fritters / Vada with same batter. This time I took Photo’s to share. The Ingredients are same . I added Vegetables, Spinach and Yogurt(Curd) for tangy taste. Grind the batter without water , so it won’t absorb Oil when you Shallow fry them. I prepare these fritters 2 ways Panfried for Weekend Lunch . If I want to Pack for Lunch Box , shallow fry with Minimum Oil ( One measuring cup) . They didn’t absorb oil . Added little chickpea flour and rice flour .So the Fritters stay soft and tasty even at room temperature. You can pack with CARROT LIME RASAM or with Ketchup or with ONION LIME salad( Older Kids like to eat with Salad) . 

Kids may not like Quinoa because of bitter taste and Pungent smell. But they won’t notice quinoa in these recipes . Kid friendly recipe .

Recipe link for CARROT LIME RASAM :

https://vegetarianhomestylecooking2015.wordpress.com/2017/05/01/Carrot lime rasam

Preparation and Cooking time:30 minutes 

Soak , Grind ( 5 Minutes) and prepare fritters. Simple and Easy recipe prepared with 4 Ingredients and Vegetables. 

INGREDIENTS:

1. Quinoa – 1/2 cup

2. Channa Dal -1/2 cup

3.  Urad dal – 1/2 Cup

4. Green Moong Dal – 1/2 cup

5. Curd ( Yogurt) – 1/4 th cup 

6. Chopped Vegetables like Zucchini or Cabbage , grated carrots etc 

7. Chopped Onion – Medium and chopped Spinach 

8.  Semolina -1/2 cup for crispiness (optional and recommended )

9. Oil for Pan frying or Shallow frying – One measuring cup 

10 . Green chillies, Ginger and Salt 

METHOD:

Soak Dals and Quinoa Overnight and Grind without water like a thick Batter with Salt, Green Chillies and Ginger.

2. To this Batter add Yogurt ( Curd) , Chopped Vegetables, Onions , Spinach and Chopped Coriander .  Add semolina ( to absorb less Oiland for crispiness)  if needed. Check for Salt and Spices and add accordingly .

3. Heat a wide Pan with Little Oil for Pan frying  or Warm One cup measuring cup Oil for Shallow frying. or in PANIYARAM PAN .

4. Take a Lemon size batter and Slide slowly in the Oil and fry both sides till Golden Brown . or Pan fry them  or in PANIYARAM PAN .

5. Transfer to a Plate lined with Paper towel to absorb excess Oil . They didn’t absorb Oil because I grinded without Water.

                    SERVE  or PACK with CARROT LIME RASAM or with ONION and Lime Salad or taste they taste good on their own . 

OTHER RECIPES YOU CAN TRY WITH QUINOA . QUINOA MIXED DAL DOSA, UTTAPAM , WRAPS , FRITTERS, IDLI AND PANIYARAM 

https://vegetarianhomestylecooking2015.wordpress.com/2017/09/08/Quinoa – same batter 6 different recipes 

Quinoa Mixed Dal Dosa 

Quinoa Uttapam 

Quinoa Wraps 

Quinoa Mixed dal paniyaram

QUINOA MIXED DAL IDLI

https://vegetarianhomestylecooking2015.wordpress.com/2017/09/08/Quinoa – same batter 6 different recipes 

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CAULIFLOWER CORN RICE WITH HOMEMADE MASALA POWDER AND VEGETABLE RAITA

Cauliflower Corn  Rice with Homemade Masala Powder and Vegetable Raita ( Vegetables with Yogurt)

 If you are looking for a New recipe to pack for Lunch Box with Cauliflower , here is the Simple recipe you can prepare in 10 minutes (Cooking time) if you do preparation ahead of time. Cauliflower corn Rice is prepared with Homemade Masala Powder , Corn and Medium Cauliflower ( Small florets) and taste good at room temperature.

                  Pack with Vegetable Raita ( Vegetables with Yogurt. Add chopped Onion , Tomato , Chopped Curry Leaves and Coriander Leaves and grated Carrot to Yogurt(Curd) and add Seasoning( Heat 1 tbsp Oil and add 1/2 tbp Cumin seeds. Cool and add to Yogurt). I  added medium head Cauiflower. Separate into small florets . Cooks fast. Homemade Masala powder will brighten and adds lot of flavor and taste to the Rice. You can prepare the Masala Powder ahead of time and store in a Glass jar.

                       I used Brown Basmati Rice instead of White Basmati  Rice. Soak for Couple of Hours or Overnight and Cook with 2 1/2 Cups water and Whole Garam Masala Seasoning. I cooked the Rice in Rice cooker and took 15 minutes to Cook. You can use Frozen Corn or Cook Corn in the Microwave as fresh corn is  available in the Market. So here is the Simple recipe with 5 main Ingredients .

.Recipe for 3 to 4 People along with Salad .

Preparation and Cooking time :30 minutes 

COOKING TIPS: 

1. Cook Brown Basamati rice with Whole garam Masala in Rice cooker. Cool and refrigerate .

2. Separate Caulifower florets and refrigerate without washing.

3. Prepare Masala powder and store in a Glass jar.

4. Prepare Vegetable raita and refrigerate.

5. Cook Corn and refrigerate. 

INGREDIENTS:

1. Brown Basmati Rice – 1 Measuring cup

2. Cauliflower – Medium(  separate into small florets)

3. Spice Powder – Dry roast Handful of Mixed Nuts, 1 tbsp sesame seeds, 1 tbsp Coriander and Cumin seeds- each, Red chillies – 3 to 4 , Cloves – 4 , Cardamom – 3. Cool and Grind with Marble size Tamarind. 

4. Oil – 2 tbsp and Ghee- 1/2 tbsp

5. Salt

6. Whole Garam Masala – 5 Cloves , Cardamom – 2 , Cinnamon stick – small , Bay leaf – 2 , Cumin seeds -1/2 tbsp

7. Onion – Medium ( sliced) , Garlic cloves – 6 ( Crushed) , Ginger – small piece 

8. Corn – One Measuring Cup or more 

9. 2 Handfuls of  Dry roasted peanuts

10. Finely Chopped Coriander and Mint Leaves 

METHOD:

1. Soak Brown Basamati rice for 2 Hours or Overnight  . Wash and add 2 1/2 cups Water and season it with Salt. Heat 1 tbsp Oil and add Cumin seeds followed by Whole Garam Masala( Cloves, Cardamom, BayLeaf and Cinnamon stick) . Transfer to the Rice Water. Cook in Rice Cooker or Pressure Cooker .  

2. Heat 1 tbsp Oil and fry Onions. Once Onions are Brown add Ginger and Garlic . Followed by Washed Cauliflower florets. Cook Until florets are soft and light Brown .

3. Switch off the stove and add  Cooked Rice , Cooked Corn ,Spice Powder , Roasted Peanuts and finely Chopped Coriander and Mint Leaves. Mix gently . Add 1/2 tbsp GHEE . 

4. Check for Salt and Spices and adjust accordingly.

5. Serve with Vegetable Raita.

 

 

RAW CHICKPEA SALAD WITH GRAPE DRESSING AND SWEET POTATO FRITTERS – SUMMER LUNCH/KIDS LUNCH BOX

Raw Chickpea Salad with Grape Dressing and Sweet Potato or White Potato fritters  – Summer Lunch /Kids Lunch Box 

Kids Lunch Box / Summer Lunch with Potato Fritters:

First Day of Summer Vacation. For today’s Lunch I prepared a simple  Raw Chickpea Salad with Grape Dressing. Sometimes before cooking Chickpea’s I just   eat raw Chickpea’s and we like the taste  . So instead of Cooking Chickpea’s I added raw Chickpea’s to the Salad. Instead of Lime Juice I added Grape Juice as Salad Dressing. You are going to like the different tastes in the Salad. Along with Salad I served Simple Pan fried Sweet and White Potato fritters. You can prepare batter ahead of time and refrigerate. Slice the Potato thinly so they will Cook fast .

              Here is the Simple recipe for Salad and Fritters.  Prepare Salad night before and refrigerate without adding Salad Dressing. Mix the flour with Spices and water and refrigerate . This is the  right Summer Lunch which will be loved by the Kids and if you want to Serve something different from regular. 

INGREDIENTS:

1. Raw and Soaked Chickpeas – 1/2 Cup

2. Salad Cucumber – 1

3 . Shallots – 2 ( Sliced thinly)

4. Zero Spicy Green Chillies or Sweet Peppers

5. Salt , Black Pepper and Mixed Herbs , Honey and Mustard

6. Grapes – 1/2 Cup ( Crushed) or thinly sliced or Grind in a Blender. 

METHOD: 

1. In a Bowl mix Chickpeas , Sliced Salad Cucumber , Shallots, Green chillies or Sweet Peppers,.

2. To the Crushed or Sliced Grapes ,add little Salt, Black pepper and Mixed Herbs, Honey and Mustard .

3. Add dressing to the Salad. Check for Sweetness  and Spices and adjust accordingly .

Serve with Sweet Potato and White Potato  fritters .

Recipe for Sweet and White Potato Fritters. 

1.  In a Mixing Bowl Mix Yellow Moong Dal flour or Chickpea flour and rice flour, Salt and Curry Powder. Add Water slowly and Mix well . The Batter must be thick to Coat the Vegetable .

2. Heat a Pan with little Oil .

3. Dip the Sliced Potato in the batter and Pan fry in a Single layer.

4. Cover and Cook for 2 to 3 minutes on each side.

5. Check with Knife whether the Potato is Cooked . Uncover and Cook until light Brown. SERVE with Raw Chickpea Salad. 

 

SUMMER LUNCH/KIDS LUNCH BOX-GREEN LEAFY VEGETABLE FRITTERS WITH VEGETABLE RAITA

Green Leafy vegetable  Fritters with Vegetable Raita .( vegetables with Yogurt) Summer Lunch/Kids Lunch Box/Dinner 

 Last Day of school . For today’s lunch I prepared Green Leafy vegetable fritters ( Need to clean the refrigerator for weekend purchase) with Vegetable Raita . No need of any grains to be served with this meal . It is filling with Fritters and Vegetable Raita. Simultaneously you can prepare both fritters and Raita in  30 minutes. Easy way to feed Green for Kids and we know Kids like Fritters , Pancakes and Cutlets . To go along with it I prepared a quick Yogurt ( Curd) Raita with Bottle Gourd and couple  more Vegetables . I like adding Coconut to raita . Adds  sweet taste and a little Spicy hint from Green Chillies and Ginger  . You can grind coconut with green chillies  without salt and refrigerate . Comes in handy whenever you want to prepare Raita .I use Coconut in my everyday Cooking . Fritters are so easy to prepare with just 5 ingredients and taste Crispy when served Warm  .

                Here is the recipe with 5 main ingredients. Save recipe to your Summer Lunch Menu .

Note : You can pan fry 8 to 10 at the same time if your pan is wide .

RECIPE FOR VEGETABLE RAITA :

1. Heat 1 tbsp Oil and add 1 tbsp Cumin seeds and Chopped Bottle Gourd ( Lauki)  . Season with Salt and turmeric Powder ( 1/4 th tbsp) . Mix in between to avoid Burning . Once Bottle gourd(Lauki) is  Cooked add Grated Carrots  and chopped tomato . Mix and Switch off the Stove . Cool before adding to Yogurt( curd) .

2. Grind Handful of Coconut with 2 Green Chillies , small piece of Ginger ,Salt and 1 tbsp roasted Sesame seeds .

3. Take  2 Cups of Yogurt (Curd ) in a Bowl and add Cooked  and Cooled Vegetables , Coconut Mixture, 1/2 tbsp Curry Powder  and Finely chopped Coriander Leaves .

4. Heat 1/2 tbsp Oil and 1/2 tbsp Ghee and add Mustard seeds , Urad dal ,Broken Red chillies(2) and Curry leaves . Cool the seasoning and add to Yogurt . Mix and check for Salt and Spices and adjust accordingly .

Preparation and Cooking time : 30 Minutes .

INGREDIENTS for GREEN LEAFY VEGETABLE FRITTERS:

1. Chickpea flour – 1/2 cup

2. Rice flour – 1/4 to  1/2 cup 

3. Onion – 1 (  finely Chopped)

4. Boiled and Crumbled Potato – 1 Big

5. Spinach –  ( Chopped), Finely Chopped Coriander and Methi Leaves

 6. Ajwain – 1/2 tbsp

7. Curry Powder – 1 tbsp ( Blend of Red chilli Powder , Coriander and Cumin powder , Garlic and Fresh Coriander

 8. Oil – 2 tbsp

9. Salt

 10 . Green Chilli paste and grated or Chopped ginger

METHOD:

1. Mix Chickpea flour , rice flour, Salt , Curry powder. Chopped Green Leafy vegetables , Boiled and Mashed Potato , Green Chilli paste , Grated or Chopped Ginger and finely  Chopped Onions by adding little water.

2.The batter  should not be runny .

3. Heat pan with little Oil.

4. Take a handful of the batter and shape like patties. Repeat with the rest of batter. You can Pan fry 8 to 10 at the same time .

 5.Drizzle Oil over the edges. Pan fry till golden brown on both sides . 

Serve the Fritters along with Vegetable Riata for Dinner or Pack for KIDS LUNCH BOX

SPLIT GREEN MOONG DAL PANCAKES FOR LUNCH/BREAKFAST – 5 INGREDIENTS

Split Green Moong Dal Pancakes  with or without Grains for Lunch/Breakfast  – 5 Ingredients . Kids  are going to like the Surprise taste in the Pancakes .

more days for Summer Vacation. Today is Half day for Kids . So they will eat Lunch at Home. My daughter asked me to surprise her with a new recipe for Lunch. So Instant means Dosa or Poha or Upma. I have Split Green Moong Dal which doesn’t need overnight soaking. Just an hour is sufficient. Sometimes I just eat Moong Dal Uttapam adding little grains. Today I skipped Grains but topped it with Potato slices. This is a Surprise Lunch for my Kids. When I served , they asked did I topped the Pancake with Boiled egg . I asked them to taste . They took a small bite  and said Yum with their eyes wide Open . Because it is their favorite Vegetable. ( Everybody’s) .  Doesn’t need any chutney as I grinded the batter with Green chilli ,Onion and Ginger. It will add spicy bite.and helps in digestion . I served these Pancakes with Ladoo ( Dessert) and fruit. It is going to keep them full until Dinner time. Here is the Simple recipe with 5  main Ingredients 

Recipe for 2 Medium Pancakes .

Preparation and Cooking time: Less than 30 minutes .

INGREDIENTS:

1. Split Green Moong Dal or Whole Green Moong – 1/2 Measuring Cup. and Handful of Daliya(Cracked wheat) or Quinoa or Brown Basmati rice

 2 Medium Potato –  2 Cooked and Sliced

3.  Onion – 1/4 th Cup ( Chopped)

4. Green Chilli – 1

5. Ginger – Small piece

6. Salt

7. Cumin seeds – 1/2 tbsp

8. Oil – 1/2 tbsp 

METHOD:

1. Soak Green Split Moong Dal or Whole green Moong Dal with grains . Wash 3 to 4 times.

2. Grind with Green chilli , Small piece of Ginger , Salt , Cumin seeds and Onion without water.

3. Heat  a Small Pan with Oil . When the Pan is warm enough pour 2 Big spoonful of Batter . Top it with Sliced Potato ( Cooked ) . Season the potato with little Salt and Black Pepper.

4. When the bottom of the Pancake is light brown flip slowly and Cook until light Brown . Drizzle Oil over the edges .

5. When both sides are brown transfer to a Plate.

Serve Warm. 

 

 

SWEET POTATO PATTIES WITH TOMATO YOGURT DIP

Sweet potato pattiesimage with Tomato Yogurt Dip.

                        Sometimes it is hard to feed some vegetables for kids . . But they even won’t notice there is a Sweet vegetable hidden in these Patties. Served with a very very tasty Yogurt Dip . By reading the recipe don’t think it is a Simple. Give it a try . I don’t want to add too many things and make dish complicated . I’m a big fan of preparing things ahead , so I can spend less time in preparing Breakfast or Kids Lunch Box . Sweet potatoes are similar to White Potatoes in terms of Calories and carbohydrates but a single medium Sweet potato provides 90 percent of Vitamin A you need for a day and 35 percent of Vitamin C . Sometimes I like to mix and match flours and vegetables . To supress the sweetness of Sweet potato I added couple of flours , Spices and greens . To go along with it I prepared a quick yogurt dip . Perfect combination.  Quick recipe with 5 Ingredients to prepare for Weekend Lunch / Dinner / Kids Lunch Box with a Light Salad.

                    Do the preparation day before by pressure cooking Sweet Potato , since the recipe required mashed Potato and refrigerate without Peeling the skin. Mix the flours with Spices and store in a box  , Clean the greens and refrigerate. All you do in the morning is Mix everything with Little  Salt ( No need of adding Water )and Pan fry 8 to 10 depending on the size of your Pan . Sounds easy to Pack for your Kids Lunch Box . The rest you can enjoy for your Breakfast . They are light and filling. Prepare the Yogurt dip night before and refrigerate . Comes to room temperature during Lunch time. A different recipe you can try with Sweet Potato  for Breakfast / Kids Lunch Box .

Recipe for 15 .

Preparation time : 10 Minutes Cooking time : Less than 10 Minutes for 8 to 10 pancakes

INGREDIENTS :image

1. Sweet Potato – 1 Big

2. Chopped Spinach – 2 Big Handfuls

3. Jowar flour and chickpea flour – 1/2 Cup each

4. Cumin seeds – 1 tbsp

5. salt

6 . Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems , Cumin seeds )

7. Oil – 2 tbsp

8. Ajwain 

  1. METHOD :.image1. Pressure Cook Sweet Potato with little Water . When Pressure comes down , transfer to a Bowl . Cool it . Peel the Skin and Mash the Sweet Potato.

2. To the Mashed Sweet Potato add Chickpea flour , Jowar flour , Chopped Spinach , Salt , Curry Powder and Ajwain . Mix everything without Water. Doesn’t need to add water .

3. Heat  a wide Pan with 1 tbsp Oil . Divide the dough into 15 Balls .

4. Cut the sides of Ziplock Bag and place the Ball and cover the Ziplock Bag and press with Measuring cup .

5. Pan fry imageon both sides till Light Brown .

Serve with Yogurt Dip .

RECIPE for TOMATO YOGURT DIP:image

Heat 1 tbsp Oil and add 1 tbsp Cumin seeds . Once Cumin seeds are Brown add Chopped Tomato . Season with Salt and little turmeric . Cover and Cook . Once Tomatoes are soft , add 1/2 tbsp Curry Powder . Mix and switch off the stove . Cool it before Mixing with Yogurt .

                Grate Onion( 1/4 th Cup)  and Mix with 2 Cups of Yogurt . Once tomato is cooled Mix with Yogurt and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly.