06 December 2017

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Cheese sandwich recipe - Mozzarella cheese sandwich

cheese sandwich
Cheese sandwich recipe with step by step photos - Cheese sandwich is one of the easiest sandwiches which can be prepared very quickly. This sandwich is made with bread slices and mozzarella cheese slices. Mozzarella cheese melts quickly, so it can be prepared in a jiffy. When the bread and cheese are shop bought and you don't even need to make much of an effort. 

Bachelors who love to cook with less ingredients can try this sandwich as a breakfast snack in the morning or they can carry on the go while travelling. This is also a kids friendly snack which can be served in the morning or after school. It can also be packed in their snack box. Just toast the bread on a pan with butter, place the slices of cheese on it. 

Though I have used only two cheese slices on each bread slice, you can use more or less cheese slices and even grated cheddar cheese goes well with it. Toast the bread slices on low flame till the cheese melts and delicious sandwiches are ready to be served. Note that toast the bread on low flame to prevent the bread from burning and  turning dark brown as breads get burnt easily. 

If you like some spicy taste, you can sprinkle some pepper powder on the cheese slices before it melts. During the melting process of the cheese side by side you can prepare hot tea or coffee which is a good accompaniment to it. 

This is a unique sandwich with crisp outer part and soft inner layer. Kids who are poor eaters and choosy can be served such sandwiches to get rid of their tantrum on food. You may even include this in small birthday parties as snack along with other special dishes. This sandwich even goes well with tomato ketchup and dipping sauce like mint coriander chutney. If someone wants to have it with sweet taste, a spoonful of jam can be layered on the bread slices. 

Home made bread is always better than shop bought. But for your convenience always try to buy whole wheat bread slices which is not only tasty but also healthy. If you like to make bread at home check the whole wheat bread recipe which I had posted earlier. White sauce sandwich and jam sandwich equally tastes great and these are popular among all age people.

Cheese Sandwich Recipe - Mozzarella Cheese Sandwich
 



Recipe type: Snack
Cuisine : Indian
Yield : Serves 1


Ingredients
  • 2 bread slices
  • 4 mozzarella cheese slices
  • 2 tsp butter
Method
  1. Place a non-stick pan or tawa on a low heat.
  2. Add butter and allow it to melt.
  3. Place the bread slices on the melted butter and toast till the bread slices turn crisp.
  4. Flip and place two cheese slices on each bread slices. If you like you can sprinkle pepper powder on it at this stage.
  5. Then cover one bread and cheese slices on another bread and cheese slices to make cheese sandwich.
  6. Toast on low flame till crisp from both sides by flipping the cheese sandwich.
  7. Once the cheese starts melting, stop flipping and toast on low flame till the cheese melts completely.
  8. Transfer the sandwich to a plate. 
  9. Halve the Cheese sandwich in triangle shape and serve.
Cheese sandwich step by step pictures

1. Place a non-stick pan or tawa on a low heat. Add butter and allow it to melt.
butter in a pan
2. Place the bread slices on the melted butter and toast till the bread slices turn crisp.
toast the bread slices
3. Flip and place two cheese slices on each bread slices. If you like you can sprinkle pepper powder on it at this stage.
place cheese slices
 4. Then cover one bread and cheese slices with another bread cheese slices to make a sandwich.
toast till bread slices are crisp
5. Toast till crisp from both sides by flipping the cheese sandwich.
flip and toast
 6. Once the cheese starts melting, stop flipping and toast on low flame till the cheese melts completely.
toast till the cheese melts
7. Transfer the sandwich to a plate. Halve the cheese sandwich in triangle shape and serve.
halve the cheese sandwich and serve

22 November 2017

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Whole wheat honey bread recipe

Whole wheat honey bread recipe - This is a soft, moist and  healthy bread made with wheat flour and honey. I call it  healthy because wheat flour contains natural antioxidants, fibers, B vitamins along with unique flavor, colour and texture. This bread also carries all the goodness of honey and yogurt. Honey is a healthy sweetener and enhances the taste of bread. Note that use of honey is optional and if you do not like to add honey you can skip it.

I have baked this healthy bread few days back. I set aside the dough for about 4 hours to rise higher enough to get the light and soft bread. Usually, I store bread at room temperature up to 3 days. Therefore I make only one loaf at a time. Several years back, I had joined a cookery class to learn  various cakes, breads, cookies and ice cream. There I learnt this bread. Since then I baked it a few times and every time it has come perfectly, so decided to share this recipe with you all. 

Bread is very handy and is useful in making quick sandwiches and toast. Freshly made green chutney with fresh cucumber and tomato slices make a healthy sandwich. A layer of jam and cheese on the toasted bread slices make delicious jam sandwiches and kids love it for sure. Peanut butter sandwich and white sauce sandwiches are one of the popular sandwiches. You can make bread upma, double ka meetha, shahi tukda, bread rasmalai and bread jamun with this bread.

Whole Wheat Honey Bread Recipe
whole wheat bread on a plate
Prep time: 4 hours
Cook time: 45 mins
Total time : 4 hour 45 mins
Recipe type : Bread
Cuisine : Global
Yield : 1 loaf
Author : Vidya Chandrahas

Ingredients
  • 3 cups wheat flour
  • 1/4 cup honey (optional)
  • 2 ½ tbsp melted butter
  • 1 ¼ tsp active dry yeast
  • 2 ½ tbsp yogurt / curd
  • 1/4 cup milk
  • 1 ½ cups water
  • 1 tsp salt
Method
  1. Pour 1/4 cup of  honey in a large bowl if you are using it. If you do not like to add honey you can skip it at this stage.
  2. Add the wheat flour, melted butter, curd and active dry yeast in the bowl. Mix well.
  3. Add the water, milk and salt. Mix till all the ingredients combine well. Knead it to a soft and stiff dough. Use more milk or water if required. Keep it covered in a warm place for 2 hours.
  4. Transfer this dough on a rolling board. Fold and punch it for 10 minutes. Keep it covered for another 30 minutes.
  5. Grease the container with melted butter and  put the above prepared dough in it. Level the surface of dough by tapping the dough. Keep it covered for another 1 ½ to 2 hours. Allow it to rise.
  6. Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C for 40-45 minutes. Rest it in the container for 5 minutes.
  7. Invert the container over a plate or wire rack. Allow it to cool and then slice into medium thick slices. 
  8. This whole wheat bread can be stored  at room temperature for about 3 days.
Whole wheat honey bread - step by step pictures

1.  Pour 1/4 cup of  honey in a large bowl. If you do not like to add honey you can skip it at this stage.
honey in a bowl
2.  Add the wheat flour, melted butter, curd and active dry yeast. Mix well.
add flour butter curd yeast and mix
3.  Add the water, milk and salt. Knead it to a soft and stiff dough. Keep it covered in a warm place for 2 hours.
knead the dough
4.  Transfer the dough on a rolling board. Fold and punch the dough for 10 minutes. Keep it covered for another 30 minutes.
punch the dough
5.  Grease the container with melted butter and  put the above prepared dough in it. Level the surface of  dough by tapping the dough. Keep it covered for 1 ½ to 2 hours. Allow it to rise.

6.  Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C  for 40-45 minutes.
transfer the dough to a greased container
7.  Rest it in the container for 5 minutes. Invert the container over a plate or wire rack. Allow it to cool.
bake the bread
8. Slice the bread into medium thick slices. This whole wheat honey bread can be stored  at room temperature for about 3 days.
Whole wheat honey bread is ready to serve

20 November 2017

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Rice appe recipe - Akki appe - Tandula appe - Paniyaram

rice appe in a serving plate
Rice appe recipe - Appe or paniyaram is a rice based konkani dalicacy prepared by using a special mould due to which the appe takes the round shape. This rice appe has slightly sweet taste as jaggery is added and has coconut flavor. Basically rice, jaggery, rice flakes, coconut and fenugreek seeds or methi are added in this  appe. Rice appe is a popular breakfast snack and is usually served with ghee. 

This is very tasty, addictive and is very filling. It is flavorful and soft. In this dish addition of coconut enriches the taste. The batter needs to be fermented well to make a spongy soft appe. Once the batter is fermented, it can be stored in the refrigerator for further use. You can use this batter to make hot appe as and when required to serve your kids and other family members. 

Back to the memory lane, my mother used to make it at least once in a month and served us hot directly from the appe pan. When the fragrance of appe spreads in the kitchen mouth starts watering, and you may feel like to have it immediately. This is one of the best snacks to serve when guests or friends visit. 

This is very easy to make though it looks bit tedious. Once a batter of perfect consistency is prepared, making appe is very easy. Non-stick appe pans are readily available in the market and the same can be used for preparing appes. Note that always grease the mould with ghee instead of oil to increase the taste of the dish.

Rice appe recipe - Akki appe - Tandula appe - Paniyaram 
Rice appe image
Prep time: 20 mins + soaking and fermentation time
Cook time: 30 mins
Total time :
Recipe type : Breakfast
Cuisine : Karnataka
Yield : 42 small sized appe
Author : Vidya Chandrahas

Ingredients
  • 2 cups raw rice, soaked 3-4 hours
  • 1/4 tsp fenugreek seeds, soaked (optional)
  • 1 cup beaten rice / poha, soaked
  • 1 cup grated fresh coconut
  • ¾  cup jaggery powder
  • Salt to taste
  • Ghee or oil as required
Method
  1. Soak the rice for 3-4 hours along with fenugreek seeds.
  2. Soak the beaten rice or poha for 5 minutes before you grind the appe batter and set aside.
  3. In a large mixing vessel, combine together the soaked rice, coconut and soaked beaten rice. Put them in a mixer jar and grind to a smooth paste with ½ cup of water. 
  4. Once the batter is smooth, add the jaggery and grind it on high speed. Grind them in two batches to make the idli batter consistency paste.
  5. Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours. 
  6. While making appe, add salt to the batter and mix well.
  7. Heat the Appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould.
  8. Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
  9. After a while ghee starts to oozes out. Cook till the surface of the appe becomes firm and base turns golden in colour.
  10. Then flip the appe with a spoon and cook uncovered on low flame until they turn golden in colour from bottom. 
  11. When the bottom turns golden in colour, remove the appe from the mould.
  12. Serve the appe hot with ghee.
Rice appe - step by step pictures

1.  In a large mixing vessel, combine together  the rice and other ingredients except jaggery. Put them in a mixer jar and grind to a smooth paste with ½ cup water.

2.  Once the batter is smooth, add the jaggery and grind it on high speed. Grind them in two batches  to make the idli batter consistency paste.

3.  Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours.
While making appe, add salt and mix well.
appe batter
4.  Then heat the appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould.
appe mould with ghee
5.  Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
pour batter in the mould
6.  After a while ghee starts to oozes out and the surface of the appe becomes firm.
cook till the surface is firm
7.  Then flip the appe with a spoon and cook uncovered on low flame until they turn golden in colour from the bottom.
flip the appe
8.  When the bottom turns golden in colour, remove the appe from the mould.
coo till the base is golden brown
9.  Serve the appe hot with ghee.
rice appe is ready to serve

14 November 2017

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Keerla palya recipe - Bamboo shoots sabzi - Kalale palya

Keerla palya in a serving plate
Keerla palya is one of the popular side dishes of Konkani cuisine. This is one of the best side dishes which goes well with rice and chapathi. The keerla  palya requires tender bamboo shoots and chickpea. This is prepared in coconut based masala paste. Bamboo shoots are not available here where I am currently staying, therefore I could not take a photo of the whole bamboo shoots.  But I got a box full of chopped frozen bamboo shoots from my native. 

I just soaked them in water for an entire day by changing water at regular intervals  to remove the bitterness of the bamboo shoots. Bamboo shoots are available with hard brown colored layered outer cover and you have to peel them off to get the tender white colored bamboo shoots for curry. Then these bamboo shoots are chopped and soaked in water by changing the bitter water several times before the use. 

Every house hold has its own version of making dishes of bamboo shoots. This is my version which my family likes a lot. Bamboo shoots are also used to make sukke and phodi. Curry made in combination with sprouted green grams, fresh green peas and toor dal also tastes great. 

This coconut based curry is flavored with fried coriander seeds, fenugreek seeds and spluttered mustard seeds. I have used a very small quantity of tamarind in this dish as I like it in the dish which increases the taste especially when having with hot rice. But it is totally optional and you can skip it.

Other palya recipes you may like
Spouted green gram palya
Malbar spinach palya
Black eyed beans palya

Keerla Palya Recipe - Bamboo Shoots Sabzi - Kalale Palya
keerla palya
Prep time :
Cook time:
Total time:
Recipe type : Side Dish
Cuisine : Konkani Cuisine
Yield : Serves 3
Author : Vidya Chandrahas

Ingredients
  • 1 cup chopped bamboo shoots / keerl / kalale
  • 1/2 cup brown chickpea / chana
  • For the masala paste
  • 1 cup grated coconut
  • 1 heaped tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander seeds, fried
  • 1/6 tsp fenugreek seeds / methi, fried
  • 1/2 tsp mustard seeds, spluttered
  • Small gooseberry sized tamarind
For the tempering
  • 2 tsp oil
  • 5-6 curry leaves
  • 1/2 tsp mustard seeds
Method
  1. Peel the outer hard brown coloured cover of the bamboo shoots until you find the tender white portion. discard the brown hard cover and use only white portion of the bamboo shoots.
  2. Chop this bamboo shoots and put them in a large vessel. Add sufficient water and keep aside.
  3. After every 5-6  hours drain water and add fresh water to it. Repeat this process for an entire day and then the bamboo shoots are ready to be cooked.
  4. Rinse and soak the chana in sufficient water for 7-8 hours. Put them in a pressure cooker and take 3- 4 whistles. Do not over cook till they become mushy.
  5. Put the ingredients mentioned under "grind to paste" in a mixer jar and grind it to a smooth paste using very little amount of water.
  6. Add the boiled chana to the cooked bamboo shoots. Add the masala paste and salt. Add water if required.
  7. Bring it to boil and simmer till you get the desired consistency. The palya should be thicker than currry.
  8. Make a temperimg with the ingredients mentioned under "for the tempering" and pour it on the keerla palya and mix.
  9. Serve the keerla palya hot with rice and chapathi.
Note
  1. Do not cook bamboo shoots without soaking and changing water several times. If you use them directly the dish may taste bitter.
  2. You can also use sprouted green grams, toor dal and green peas in the place of brown chickpea.
  3. I have used basic spices such as coriander seeds, mustard seeds and fenugreek seeds to get the traditional taste of the Konkani cuisine.
  4. However you can use any sabzi masala instead of these spices.
  5. Please use only small quantity of fenugreek seeds to avoid extra bitterness in the curry.
Keerla palya - Bamboo shoots sabzi - step by step pictures

1.  Chop this bamboo shoots and put them in a large vessel. Add sufficient water and keep aside.

2.  After every 5-6  hours drain water and add fresh water to it. Repeat this process for an entire day and then the bamboo shoots are ready to be cooked.
soaked keerl or bamboo shoots
3.  Rinse and soak the brown chickpea for 7-8 hours. Drain water and add fresh water. Cook in a pressure cooker and take 3-4 whistles.
soaked and boiled chana
4.  Boil water in a large pot and add chopped bamboo shoots. Cook till they become soft.
boiled bamboo shoots
 5.  Add the boiled chickpea to it.
add chana in the bamboo shoots
 6.  Grate the coconut in a large plate. Fry the coriander seeds, methi seeds and mustard seeds.
ingredients to make masala paste
7.  Put the above shown ingredients in a mixer jar and grind it to a smooth paste adding very little water.
ground masala paste
 8.  Add the masala paste to the boiled chickpea and bamboo shoots.
add masala paste to the keerl and chana
9.  Add salt and mix well. Add water if the gravy is too thick. Bring the sabzi to boil and simmer till you get the thick consistency. 
cook the bamboo shoots sabzi
10.  Make a tempering with curry leaves and mustard seeds. Pour them on the bamboo shoots sabzi.
pour tempering on palya
11.  Mix the tempering till it combine well.
simmer the palya
 12.  Serve the keerla palya or bamboo shoots sabzi with rice and chapathi.
keerla palya ready to serve

07 November 2017

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Plain uttapam recipe - Uttapa recipe

Plain uttapam recipe - Uttapam or uttapa is a signature breakfast dish of South India. This nutritious dish is easily digestible, hence making it frequently is a good idea to serve healthy and filling breakfast to your loved ones. Uttapams are served with coconut chutney and sambar. The proper proportion of ingredients, level of fermentation and consistency of batter is important to make perfect uttapams. 

Though the method of preparation varies slightly from house to house and restaurants, the taste is more or less identical. To make delicious uttapams, the batter needs to be fermented. The fermentation depends upon the atmospheric temperature. It takes less time in summer and more time during winter. 

Fermentation not only improves the texture of the dish but also makes it healthy and tasty. With the same batter other varieties of uttapam such as onion uttapam and masala uttapam can also be prepared. Uttapams are slightly thicker than dosas and it uses rice, bengal gram dal, skinned black gram dal, beaten rice and fenugreek seeds. 

The consistency of batter for uttapam is slightly thicker than dosa batter. These uttapams are very soft and tasty. The batter can be prepared well in advance and after fermentation it can be stored in a refrigerator for three days to make hot uttapams as and when required.

Recipes you may like

Plain Uttapam Recipe - Plain Uttapa Recipe
Plain uttapam in a serving plate
Prep time :
Cook time :
Total time :
Recipe type : Breakfast
Cuisine : South Indian
Yield : 10 uttappams
Author : Vidya Chandrahas

Ingredients
  • 1 ½  cup rice
  • 3/4 cup skinned black gram dal / urad dal
  • 1/4 cup bengal gram dal / chana dal
  • A fistful of poha / beaten rice
  • 10-12 fenugreek Seeds / methi
  • Salt to taste
  • Oil  as required
Method
  1. Handpick the rice, black gram dal and bengal grm dal.
  2. Combine together the rice, black gram dal, bengal grm dal and fenugreek seeds.
  3. Put them together in a large vessel and rinse thoroughly using sufficient water.  
  4. Soak them for 4-5 hours. After 5 hours these ingredients almost double in size.
  5. While grinding, drain water and add the beaten rice to it. Grind them in a mixer jar in batches using very little quantity of water. 
  6. The consistency of batter should be medium thick and it should be thicker than dosa batter. 
  7. Mix the batter well and keep it aside in a warm place for about 8-9 hours.
  8. When the batter fermented, the quantity of the batter doubles in size. While making the uttapam, add the salt and mix well.
  9. Heat a non-stick dosa pan or cast iron dosa tawa or rock tawa on a medium flame and pour 1/4 tsp oil on it. Spread the oil with spatula. 
  10. Take a ladle full of batter and spread it on the pan to form a round and thick uttapam. Spread 1/4 tsp of oil around the uttapam.
  11. Cook covered on medium flame till the base become firm, flip it and cook  for 2-3 minutes.
  12. Transfer the uttapam to a serving plate. Serve the hot plain uttapam with chutney and sambar.
Note
  1. While grinding do not add water at once. Add water gradually to make a batter of thick consistency.
  2. The proper level of fermentation is required to make soft and delicious uttapam. In warm place  the fermentation takes place for 4-5 hours and in colder place it may take 8-10 hours.
  3. Once the batter is fermented well, place the batter in refrigerator to use it as and when required. This batter can be stored in the refrigerator for 2-3 days.
  4. Addition of beaten rice makes the uttapam soft, so do not skip it. Fenugreek seeds add special flavor to the dish.
Plain uttapam or uttapa - step by step pictures

1.  Combine together the rice, black gram dal, bengal grm dal and fenugreek seeds. Rinse and soak them  for 4-5 hours. Drain water and grind it to a medium thick batter.
batter for uttapam
2.  Transfer the batter to a vessel and keep it in a warm place for 8-9 hours or till the batter fermented well. Add the salt and water to make a medium thick batter.
fermented batter for uttapam
3.  Heat a non-stick dosa pan or cast iron dosa tawa or rock tawa on a medium flame and pour 1/4 tsp of oil on it. Spread the oil with spatula. Take a ladle full of batter and spread it on the pan to form a round and thick uttapam. Spread 1/4 tsp of oil around the uttapam. Cook covered on medium flame till the base become firm, flip it and cook for another 2-3 minutes.
spread uttapam on griddle
4.  Transfer the uttapam to a serving plate. Serve the hot uttapam with coconut chutney and sambar.

20 October 2017

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Quinoa pulao recipe - Quinoa pulav recipe

quinoa pulav
Quinoa pulao or pulav recipe - Quinoa pulao is just like a rice pulao prepared with quinoa and vegetables such as carrot, green peas, and tempered with some essential spices which enhances the fragrance. Frying quinoa and vegetables in the tempered spices intensifies the flavor. Quinoa pulao in itself is a complete meal. As I mentioned in my quinoa idi recipe, it is rich in protein and is a nutritious grain with unique flavor.

I have added quinoa in my diet very recently and gradually developed liking towards it. This nutritious grain is available only in few shops and is highly priced. Though I have used only two vegetables while preparing this dish, any vegetable of your choice such as ivy gourds, cauliflower, french beans, potato, tomato, corn and brinjal can also be used.

Try it with different combination of vegetables which are seasonal and easily available in the vegetable shops. By using quinoa, a khichdi with a different flavor and taste can also be prepared with green gram dal, onion, ginger garlic paste, coriander powder, cumin seeds powder and garam masala.

In restaurant, the quinoa based dishes are not available because of its high price. However, it is worth keeping in view the health benefits associated with quinoa. The quantity of quinoa I have used in this recipe is sufficient for two servings, but you can increase the ingredients as well as tempering ingredients to make more servings.

Recipes you may like
Palak Pulao
Soya Beans Pulao
Matar Paneer Pulao
Mushroom Pulao

Quinoa Pulao Recipe - Quinoa Pulav Recipe
Quinoa pulao-quinoa pulav in a serving plate
Prep time :
Cook time :
Total time :
Recipe type : Pulao - Main
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup quinoa
  • 1/2 cup carrot pieces
  • 1/2 cup green peas / matar
  • 2 tbsp coriander leaves
  • Salt to taste
For the tempering
  • 2 tbsp oil
  • 1 bay leaf / tej patha
  • 4-5 cloves / lavang
  • 1/8" piece cinnamon / dalchini
  • 3 green cardamoms / elaichi
  • 1/2 tsp cumin seeds / jeera
  • 1 green chilli, chopped
Method
  1. Rinse the quinoa, drain water through a thin strainer and set aside. These are very tiny grains, so take care while draining the water.
  2. Heat oil in a pan. Add the green chillies, cloves, bay leaf, cinnamon, cumin seeds and cardamoms. Fry till they release nice fragrance.
  3. Add the carrot and green peas, saute for 2 minutes. When the skin of green peas have some wrinkles, add the quinoa and saute for a while. Add salt and mix.
  4. Add 2 cups of water and mix with a spoon.
  5. Cover the pan with lid and cook till the water dries up. Check in between to prevent it from burning.
  6. When the water dries up and quinoa become soft, add the coriander leaves and mix.
  7. Serve quinoa pulao with papad, pickles and raita of your choice.
Note
  1. Cook the quinoa till they become soft and do not ristrict yourself from adding only 2 cups of water. Gradually add more water if required. 
  2. If you add more vegetables than mentioned in the recipe, increase quantity of water to prevent the pulao from becoming too dry and chewy.
  3. Quinoa is a very tiny grain, so while rinsing and draining water, take care to prevent it from flowing through the drained water. For this purpose you can use thin strainer.
Quinoa pulao - step by step pictures

1.  Rinse the quinoa with sufficient water, drain water through a thin strainer and set aside.
2.  Heat oil in a pan and add the ingredients mentioned under " For the tempering" one by one. Fry till they release nice fragrance.
 3.  Add the green peas and carrots. You can also add some other vegetables at this stage.
 4.  Saute till the green peas have some wrinkles on their skin.
 5. Add the quinoa and mix well.
 6.  Add exactly 2 cups of water and salt. Mix well with a large spoon.
7.  Cover the pan with lid and cook till quinoa become soft and water dries up.
 8. Once the quinoa become soft, switch off the flame and add the chopped coriander leaves.
 9.  Mix well with a spoon. Quinoa pulao is ready to serve.
10.  Serve the quinoa pulao hot with papad, pickle and raita.