29 July 2020

Quinoa Upma (Vegan & Gluten free)

an easy and quick twist to the Indian traditional breakfast, upma by using the super-food Quinoa




The super-food, Quinoa :


Quinoa (pronounced keenwah or kinuwa) is one of the world's most popular health foods. This is a whole grain that is rapidly growing in popularity due to its many health benefits. Quinoa is completely gluten-free, high in protein and one of the few plant foods that contains sufficient amounts of all nine essential amino acids. Isn't that much interesting ! The sweet and nutty flavor, delicate texture have made quinoa a popular substitute for starchier pasta and rice.

The most common quinoa colors found across the world are white, red and black. Quinoa seeds are coated with saponinswhich are the chemicals designed to protect plants from diseases caused by fungi, bacteria and viruses (according to the Environmental Protection Agency). Saponins have a bitter taste. So quinoa should be rinsed thoroughly in cold water before proceeding to cook. However, some brands these days are selling already rinsed kind of quinoa which makes the above step easier.




Quinoa cooks faster than most whole grains, taking hardly 15-18 minutes. And also do you know, unlike some grains those tend to dry out when cooled, quinoa maintains a pleasant chewy texture when served warm or at room temperature. Quinoa can be incorporated into our diet in a variety of ways like from being prepared as a breakfast porridge to being an addition to salads or prepared like a pilaf and lots more. With its subtle flavor and fluffy texture, this whole grain is super easy to spice up with different flavors or other ingredients. 

Well why I am discussing about the super grain, Quinoa here because today's post is related to that as Quinoa Upma, hence this upma is completely gluten free.





Gluten free Upma that too using Quinoa !


Yes, Our humble Indian breakfast dish Upma is here with a twist. 







    The event related to this post :






    Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 91th theme : 'Breakfast Series' and is suggested by Preethi di. She is a wonderful person and a versatile food blogger. Do check out her space for many simple yet delicious recipes. Her Brown rice and Ragi Vermicelli Upma is one of my bookmarked recipe from her blog. Well coming back to theme she suggested to make some dishes which we usually opt for breakfast, So I have come up with this Quinoa Upma & contributed for the theme. Here are some similar recipes shared by our Healthy Wealthy Group members Poha Idli By Jayashree, Vegan sandwich Dhokla by Vanitha Bhat, Milk Bread by Sujata Roy, Paneer Pyaaz Paratha by Shalu Jain, Gujarati Rice Khichu by Poonam, Lentil & Spring Onion Pancake by Preethi Prasad.


    Now let’s go through how to make "Quinoa Upma" at home 👇
      


    : Recipe Card :



    Quinoa Upma (VEGAN & Gluten free)

    Print
    Quinoa Upma (VEGAN & Gluten free)
    Author: sasmita
    Prep time: 15 MCook time: 20 MTotal time: 35 M
    an easy and quick twist to the Indian traditional breakfast, upma by using the super-food Quinoa

    Ingredients:

    • Quinoa 1/2 cup
    • Carrot (finely chopped) 1/4 cup
    • Green pea 1/4 cup
    • Bell pepper (finely chopped) 1/4 cup
    • Tomato (finely chopped) 1/4 cup
    • Green chili 1 no.
    • Onion (medium) (finely chopped) 1 no.
    • Ginger (grated) 1/2 inch
    • Cumin seed 1/2 tsp
    • Mustard seed 1/2 tsp
    • Chana dal 1/2 tsp
    • Cashew nuts 4-5 no.
    • Turmeric powder 1/4 tsp
    • Curry leaf 1 sprig
    • Oil 1 tbsp
    • Salt as needed
    • Water as needed
    • Coriander leaf (finely chopped) 1-2 tbsp

    Instructions:

    1. Take all the quinoa in a fine strainer and wash properly under running water several times.
    2. Keep the strainer aside over a bowl to drain water completely from the quinoa.
    3. Now heat oil in a pan / kadhai.
    4. Add mustard seeds, cumin seeds and allow to splutter.
    5. Then add chana dal, cashews and saute till golden in color.
    6. Put grated ginger, curry leaves, green chilies and chopped onions.
    7. Stir and saute till onion becomes translucent.
    8. Then add chopped bell pepper and saute a bit.
    9. Next add chopped carrots, green peas and again saute for 1-2 minutes.
    10. Add turmeric powder, salt and mix everything well.
    11. Allow to cook for 2-3 minutes or till the veggies are half done, stirring on between.
    12. Now add chopped tomatoes and all the drained quinoa.
    13. Mix and fry for 1 minute over low-medium heat.
    14. Next pour 1 cup water and allow to boil over high heat.
    15. Then lower the heat, cover the pan.
    16. Allow to cook till all the water gets absorbed.
    17. Turn off heat and finally add chopped coriander leaves and give a gentle fluff using a fork.
    18. Serve the quinoa upma warm as it is ( I like this way) or drizzle some lemon juice on top or along with any favorite pickle / chutney !

    Notes:

    For cooking quinoa perfectly (fluffy texture), the ratio of water to quinoa has to be 2:1. For a soft texture, add 1 & 1/4 cup water for 1/2 cup of quinoa. Select the vegetables here according to own preference. Adjust the spiciness, I have not added chili powder here. One can add this too. Along with cashews, some peanuts can be added in the tempering part.
    vegetarian, healthy breakfast, quick recipe, Quinoa Upma, Diary free, Peas, Carrot, Cashew, Chana dal, Healthy breakfast, One pot meal
    Breakfast, Vegan, Gluten free, Quinoa, South Indian Upma,
    South Indian
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    Tag @firsttimercook on instagram and hashtag it #firsttimercook







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    27 July 2020

    Instant Tomato Rava Dosa without Maida and Atta (VEGAN)

    a perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)





    Dosa and its varieties :


    Dosa is a thin, crispy crepe made with ground rice and lentils. This is a much popular breakfast / snack option from southern part of Indian subcontinent. Any Indian is surely familiar with the dosa which is either homemade or even get at the Indian restaurants. To make dosa, one just need the right type of lentils and rice and a blender to make the batter. The most important part about making dosa at home is fermenting the batter. One can get really creative with the kind of fillings in the dosa and accordingly the dosa varries as masala dosa, paper dosa, ragi dosa, shezwan dosa, neer dosa, pavbhaji dosaonion dosa, oats dosa and lots more. Dosa is usually served with Sambar, a chutney like coconut chutney, onion chutney, tomato chutney etc. 

    Apart from this, there is a category of making dosa in an Instant way, means there is no need of any fermentation. I have already shared few days back an Instant Rava Dosa. In this batter, I have used semolina along with rice flour and all purpose flour and here the batter is much thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. One more Instant dosa is also there where I had given a twist of spinach and hence the name is Spinach Rava Dosa. This spinach rava dosa is a healthy one since made of wheat flour ( I have used atta /wheat flour instead of maida / APF) and the goodness of spinach. Also this is prepared with a stuffing of potato mixture.

    Well today's post is similar to the above INSTANT dosa category but with a twist of Tomato this time. So the name of the dosa is Instant Tomato Rava Dosa. Interesting part here is this Instant dosa is prepared without using any all purpose flour or wheat flour.







    How one can make this Tomato Rava Dosa ?


    To get the tomato flavor in this dosa, first a smooth fine paste is prepared using some tomatoes, ginger, cumin seeds, green chilies. Into this paste semolina aka sooji / rava, rice flour, few chopped onions & coriander leaves, cumin seeds, chopped green chilies are added. Everything is mixed by adding water little by little to get a batter of running consistency (thinner than the regular dosa batter). Then the batter has to be poured on a hot pan or tawa from a certain height (3-4 inch height over the pan), not like spreading the batter as of the normal dosa batter. This pouring method helps in the netted texture of the dosa. Few oil drops are then drizzled on top of the dosa and allowed to cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa). Voila !!! the crispy tomato dosa is ready to serve now.

    Dietary note :


      ✔ Vegetarian & Vegan
      ✔ No maida / atta
      ✔ Festive friendly (skip the onion addition)
      ✔ Breakfast & Snack option
      ✔ Instant dosa ( no fermentation is needed)
      ✔ Dairy free
      ✔ No rice & lentils dosa





      💡FEW TIPS TO MAKE THIS TYPE OF DOSA PERFECTLY :

      • The batter should be very thin as of running consistency for getting crispy dosa.
      • Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa.
      • Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it.
      • The batter tends to get thick, so add water as well as salt to the batter for the needful consistency.
      • The pan or tawa should be hot enough while pouring the batter over it.
      • Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well.
      • Always cook this rava dosa over medium heat instead of high heat.


      Serving suggestion :


      As the name suggest this is a quicker version of South Indian most popular breakfast, Dosa. Although coconut chutney and sambar are the most popular side dishes for dosa, still it can also be served in a variety of ways. This instant version tomato dosa is best opted for quick breakfast or even evening snack idea. Chutneys like tomato chutney, coriander chutney, peanut chutney etc are usually preferred to have with this dosa. Not only kids, all age group enjoy this crisp dosa. The whole process is super simple and easy to make within few times. So do make this Instant Tomato Rava Dosa which needs no fermentation !

        The event related to this post :







        Monday is here again and thFoodie Monday Blog Hop team has decided the 257th theme as 'DosaDen' which is suggested by Priya Iyer this time. For the theme she suggested to make any kind of dosa. So here I have come up with this Instant Tomato Rava Dosa and contributed for the theme. Have checked Priya space yet, I love her Mixed vegetable Paneer Dosa.



        Now let’s go through how to make "Instant Tomato Rava Dosa without Maida and Atta" at home 👇


        : Recipe Card :



        Instant Tomato Rava Dosa without Maida and Atta (VEGAN)

        Print
        Instant Tomato Rava Dosa without Maida and Atta (VEGAN)
        Author: sasmita
        Prep time: 15 MCook time: 15 MTotal time: 30 M
        A perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)

        Ingredients:

        • Rava (semolina / sooji) 1/2 cup
        • Rice flour 1/2 cup
        • Tomato (medium) (roughly chopped) 2 no.
        • Onion (finely chopped) 1/4 cup
        • Cumin seed 1 tsp
        • Ginger (roughly chopped) 1/2 inch
        • Green chili 3 no.
        • Coriander leaf (finely chopped) 2 tbsp
        • Salt as needed
        • Oil as needed
        • Water as needed

        Instructions:

        1. In a blender jar take chopped tomatoes, chopped ginger, 1/2 tsp cumin seeds, 1 green chili and make a fine paste.
        2. Transfer this paste into a mixing bowl.
        3. Add the rava / sooji, rice flour, chopped onions, 1/2 tsp cumin seeds, finely chopped 2 green chilies, chopped coriander leaves and salt.
        4. Start mixing by adding little by little water.
        5. Around 1.5-2 cups water is needed to get a running batter.
        6. Keep aside cover for 10-12 minutes.
        7. By the time, rava will surely absorb some water and hence adjust again the consistency by adding water. Basically the batter should be of running consistency (thinner than the regular dosa batter).
        8. Now heat a non-stick dosa pan.
        9. When the pan is hot enough, first reduce to medium heat.
        10. Then stir the batter in the mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan (do not spread the batter like normal dosa batter) and give an overall round shape by pouring if any gap is there.
        11. Drizzle some oil on top of the dosa and cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa).
        12. Turn off heat and serve these crisp tomato rava dosa hot immediately as it is or with accompaniment as sambar or any preferable chutney like coconut chutney, tomato chutney etc !

        Notes:

        For festive time, siply omit the addition of onion here. The batter should be very thin as of running consistency for getting crispy dosa. Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa. Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it. The batter tends to get thick, so add water as well as salt to the batter for the needful consistency. The pan or tawa should be hot enough while pouring the batter over it. Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well. Always cook this rava dosa over medium heat instead of high heat. Adjust the spiciness as desired.
        Vegetarian, Tomato dosa, Instant dosa, No rice & lentils dosa, tomato dosa, No fermentation, No wheat flour, No all purpose flour
        Breakfast, Dosa, Instant recipes, Dairy free, Vegan,
        South Indian
        Did you make this recipe?
        Tag @firsttimercook on instagram and hashtag it #firsttimercook






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        20 July 2020

        Basic Sattvic Masala Paste | No Onion & Garlic Masala Paste (Nut free & Diary free) (with VIDEO details)

        a simple Indian masala paste using few ingredients for festive time which is completely nut free & diary free 




        Masala paste if pre-prepared and that too homemade, doesn't it sound super awesome ! Masala paste is a most common part of any kind of meal preparation if there is any curry dish (which may be a dry masala dish). Pre-prepared masala paste surely saves a loads of time in the cooking process. And the best part of these type of masala paste is these can be made in advance and can be stored in the refrigerator or even in freezer to use later on. If keeping in freezer, then that has to be first thaw and one can use that masala paste. There are varieties of masala paste we can make ahead of time like Bhuna Masala, Tikka Masala, Korma Masala and lots more.

        But most masala paste includes onion and garlic which we generally avoid during festive time, isn't it ! So here I have come up with a basic Sattvic Masala Paste or No Onion No Garlic Masala Paste.

        The preparation process of this masala paste is super simple and quick as well. There is no need of soaking any ingredients. First a fine paste is prepared using some tomatoes, ginger, whole red chilies, cumin seeds and bay leaves. Then in a pan, cumin seeds are allowed to crackle in few tbsp of oil. The paste is then added and fried for 1-2 minutes. Then some spice powders like coriander powder, turmeric powder, red chili powder along with salt are added and mixed well. Everything is then allowed to cook till the oil starts separating from the masala paste. It is done by now, the masala paste is allowed to cool down completely. I have kept the masala here completely nut free and diary free as well.




        Dietary note :


          ✔ Vegan
          ✔ Festive friendly
          ✔ Gluten free
          ✔ No onion & no garlic
          ✔ Nut free

          💡FEW TIPS TO STORE AND USE :

          • Always pick a neat and clean airtight glass jar or a zip-lock bag or even BPA-free airtight plastic container.
          • These can be stored in freezer or simply in refrigerator and accordingly the shelf life varies. Use within 1-2 weeks if keeping in refrigerator and if freezing, then it can be stored for about 1 month. 
          • Use a clean and dry spoon every time while taking out the masala paste from the stored container.
          • If keeping in freezer, then at the time of use simply take out from the freezer, thaw and then use.

                    This kind of masala paste is extremely useful for to make a dish within few time. Just take out from the jar, saute a bit, add the rest ingredients and cook, that's it ! So by making and stocking these, one can save a lot of time in the kitchen particularly and able to make a delicious dish without compromising on the taste. In festive time, we have a lot of puja, sweet preparations etc and in those situation this sattvic masala paste comes to a rescue for sure ! Do try to make this basic masala paste in advance which will surely speed up the cooking process and spent quality time with your near & dear ones during festivals.


                      The event related to this post :






                      Monday is here again and thFoodie Monday Blog Hop team has decided the 256th theme as 'Desi Base Curries' which is suggested by Preethi di this time. For the theme she suggested to make a desi (means Indian) masala paste which can be stored to make a dish later. So here I have come up with this Basic Sattvic Masala Paste and contributed for the theme. And yes, do not forget to check her latest addition Onion-Coconut Curry Base too. 



                      Now let’s go through how to make "Basic Sattvic Masala Paste" at home 👇
                        

                      Video procedure of this "No Onion & Garlic Masala Paste" :




                      : Recipe Card :



                      Basic Sattvic Masala Paste | No Onion & Garlic Masala Paste

                      Print
                      Basic Sattvic Masala Paste | No Onion & Garlic Masala Paste
                      Author: sasmita
                      Prep time: 5 MCook time: 10 MTotal time: 15 M
                      a simple Indian masala paste using few ingredients for festive time which is completely nut free and diary free

                      Ingredients:

                      • Tomato 4-5 no.
                      • Ginger 1.5 inch
                      • Whole red chili 2 no.
                      • Cumin seeds 1 tsp + 1/4 tsp
                      • Bay leaf 2 no.
                      • Coriander powder 2 tbsp
                      • Red chili powder 1 tsp
                      • Turmeric powder 1/2 tsp
                      • Oil 3 tbsp
                      • Salt as needed

                      Instructions:

                      1. Wash and chop all the tomatoes.
                      2. In a blender jar make a fine paste of tomatoes, roughly chopped ginger, whole red chilies, 1 tsp cumin seeds and the bay leaves.
                      3. Heat oil in a pan.
                      4. Add the cumin seeds and allow to splutter well.
                      5. Then add the masala paste and fry for 1-2 minutes.
                      6. After that add the spice powders, salt and mix again.
                      7. Allow to cook till the oil starts separating from the masala.
                      8. Turn off the heat and allow the masala to cool down completely.
                      9. Store in a clean airtight container or in zip-lock bag in the refrigerator, or even simply freeze !

                      Notes:

                      Use within 1-2 weeks if keeping in refrigerator and if freezing, then it can be stored for about 1 month. The recipe can be halved or doubled as per the need.
                      Festive masala paste, tomato, coriander powder, ginger, Indian Masala Paste,
                      Festive time, Homemade masala, nut free, diary free, gluten free, ready made masala, vegan
                      Indian
                      Did you make this recipe?
                      Tag @firsttimercook on instagram and hashtag it #firsttimercook







                      You may also follow me on  FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


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