Happy New Year-2014

                              Wishing Everyone A Very Happy And Prosperous New Year 2014

 

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Mixed Veggie Qunioa Pulao

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Quinoa is a gluten free grain which is high in protein and one of the few plant foods that contain 9 essential amino acids. Quinoa is high in fiber, B vitamin, E vitamin, iron, potassium, calcium, magnesium, phosphorus and many more antioxidants. Lately we have started including Quinoa in our daily diet replacing white rice. Today's dish is a simple and delicious Quinoa pulao with mixed veggies. I have added some soaked almonds to make this dish  rich and more healthy. This recipes goes to day 4 of Blogging Marathon 99 under the theme " Biryani / pulao / Kichidi with Grains". Ingredients: Quinoa 1 1/2  cup Sliced onion 1/2 cup Ginger garlic paste 1/2 tsp Carrots chopped 1//4 cup Green peas 1/4 cup Beans 1/4 cup Frozen / fresh corn 1/4 cup Soaked almonds 1/4 cup Chopped cilantro 1/4 cup Bay leaf 1 Cinnamon stick 1 Cardamom 2 Cloves 2 Garam masala 1 tsp Salt to taste Turmeric powder 1/2 tsp Oil 2 tbsp Preparation: In a large deep non stick pan heat oil and add all the whole...
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Veg Hakka Noodles

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Ingredients: Hakka Noodles 1 Packet Onion 1 small Carrots sliced 1/2 cup Sliced Green Bell Pepper 1/2 cup Broccoli  1/2 cup Minced Garlic 1 spoon Minced Ginger 1 spoon Soy Sauce 3 spoons Chili Garlic sauce 4 spoons White Vinegar 1 1/2 spoon Tomato ketchup 1 spoon. Salt to taste Oil 1/4 cup Preparation: In a large pot add 6-7 cups of water and 2 spoons oil. Bring the water to boil and add the hakka noodles . Cook for 5 minutes or until the noodles are semi soft. Drain the water and wash the cooked noodles with cold water. In a large pan add 4-5 spoons of oil and drop the cooked noodles in it. Spread around in the pan and cook on medium heat for 4-5 minutes. Turn the noodles around to cook all over . Remove to another place and set aside. In the same large pan add rest of the oil. Once the oil is hot add minced ginger and garlic. Saute for few seconds and add sliced onion, carrot, bell pepper and broccoli. Cook all the veggies for about 4-5 minutes. ...
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Andhra Special Gongura Pappu

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Gongura is a plant grown for its edible leaves. The leaves are sour and  rich in iron and a good source of vitamins, folic acid  and anti oxidants which are useful for human body. Gongura is popular in the Andhra Pradesh, Telangana,  Karnataka, Manipur, Tripura and Mizoram. In Andhra gongura leaves are used to make dal, chutney, pulihora ( tangy rice ) and even cooked with meat. After the dish is cooked it tastes much better when consumed a day later. When in season you would definitely see people from Andhra making this delicious dal / pappu in their kitchen. Check out my other recipes with gongura .... Gongura Shrimp Gongura Mutton Gongura pulihora Gongura Pachadi Lets go and see the process to  make  this gongura pappu. This recipe goes to week 3, day 3 of Blogging Marathon 110 under the theme " Dazzling Dals ". Ingredients: Gongura leaves 2 cups Toor dal 1 cup Green chili 4 Turmeric powder 1/2 tsp Chili powder 1/2 tsp Salt to taste For tempering: Shallot 1 c...
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