October 20, 2017

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.

Some other interesting pulao recipe in this space.

Palak Pulao
Soya Beans Pulao
Matar Paneer Pulao
Mushroom Pulao

Quinoa Pulao Recipe - Quinoa Pulav Recipe

Quinoa pulao-quinoa pulav in a serving plate
Quinoa pulao or pulav is a substitution to rice pulao served as a main course along with raita, papad and pickles. This is a nutritious dsh perfect for breakfast, lunch and dinner.

Prep time :
Cook time :
Total time :
Recipe type : Pulao - Main
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 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 cardamom / elaichi
  • 1/2 tsp cumin seeds / jeera
  • 1 green chilli, chopped

  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.

  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.

October 5, 2017

Chawli tikki recipe - Lobia tikki recipe - Cowpea tikki recipe

Chawli tikki recipe - Chawli tikki is a popular Maharashtrian snack prepared with black eyed beans, gram flour, spiced with chilli powder, garam masala, flavoured with cumin seeds, carom seeds or ajwain, ginger, mint leaves and coriander leaves. It can be had as an evening snack. This can be served as a starter in small parties like birthday party or kitty party. 

An easy snack to prepare and is a delicious bite when accompanied with chutneys, dipping sauce and even tomato ketchup. Pudina chutney is my favourite and I served chawli tikki along with this chutney. These tikkis are usually made by deep frying but keeping health in mind, I just shallow fried them with minimal oil on a non-stick pan.

Black eyed beans are known as chawli in marathi and is very famous pulse in India. I am always looking forward to make healthy snacks and chawli tikki is one  of them. The other ingredients added to it enhances the flavor. Addition of gram flour helps in binding the tikkis and enriches the taste.

Black eyed beans is one of my favorite ingredients which I regularly buy from grocery shop to make traditional side dish of Karnataka namely alsande palya. Sometimes, I make tikkis with remaining black eyed beans and finish the stock before they get spoiled. 

The mixture for tikkis can be made well in advance. You can keep them in the refrigerator to make hot tikkis as and when required. These tikkis are an ideal snack to pack in the kids snack box and lunch box. Try out chawli tikki and treat your family with this yummy snack.

Check out some other interesting appetizer recipes in this space.

Hara Bhara Kabab
Bhindi Pakoda
Kothimbir  Vadi
Palak Pakoda
Baby Corn Manchurian
Paneer Tikka

Chawli Tikki Recipe - Lobia Tikki Recipe -Cowpea Tikki Recipe

chawli tikki in a serving plate
Chawli tikki is a Maharashtrian snack served as a starter or evening snack. This is a perfect snack to pack in the snack box.

Prep time: 20 mins + soaking time
Cook time: 45 mins
Total time : 
Recipe type : Snacks
Cuisine : Maharashtrian
Yield : 12 Tikkis
Author :Vidya Chandrahas

  • 1 cup black eyed beans / chawli / lobia
  • 3 green chillies
  • 1 tbsp grated ginger
  • 1/2 cup chopped coriander leaves
  • 7-8 mint leaves / pudina (optional)
  • 1 tsp cumin seeds / jeera
  • 1/2 tsp carom seeds / ajwain
  • 1 tsp garam masala
  • 1/2 tsp amchur powder
  • 1 heaped tsp chilli powder

For the pudina chutney
  • 1 cup mint leaves / pudina
  • 1/4 cup curd / yogurt
  • 2 green chillies
  • 1/4 tsp sugar
  • 1/2 tsp cumin / jeera
  • Salt to taste

Pudina Chutney - Put all the ingredients mentioned under "For the pudina chutney" in a mixer jar and grind it to a smooth paste without adding any water. Add some more yogurt if required. Transfer the chutney into a large bowl and keep it aside.

  1. Hand pick and clean the black eyed beans. Wash them for 3 to 4 times. Soak the chavli for 7-8 hours. and set aside.
  2. After 8 hours, soaked beans double in size. Drain water and set the chawlis aside. 
  3.  Place a large vessel on medium flame and pour 4 cups of water in it. When the water starts boiling, add the soaked and drained black eyed beans to it.  Allow it to boil on high flame for 5 minutes. 
  4. Then cover the pan with lid and cook on medium flame till the chawli become soft. Do not over cook. Once the chawlis become soft, drain the excess water and allow them to cool.
  5. Put the chawli, ginger, jeera, ajwain and amchur powder in a mixer jar.  Use very little water. Grind the chawlis, ginger, jeera and ajwain together in batches. Grind it to a slightly coarse paste. 
  6. Transfer this paste to a large vessel. Repeat the same process to other boiled chawlis.
  7. Add the remaining green chillies, garam masala, red chilli powder and salt to  the above prepared paste. Mix till all the ingredients combine well.
  8. Add the gram flour and mix. Then add little bit of water and knead the tikki mixture. Place a non-stick pan on low heat. 
  9. when the pan become warm, pour some oil on it. Spread the oil with spatula or grease with a brush. 
  10. Now take a  small lemon sized above prepared tikki mixture and make a round ball. 
  11. Flatten it by placing on the palm of your hand. Make medium thick tikkis and place them on hot pan. Pour 1/2 tsp of oil on each tikki. 
  12. Cook on low flame till the tikkis become golden brown and crisp from the botttom. Then gently flip the tikkis and cook from the other side till it become crispy and golden brown in colour. 
  13. Transfer the tikkis on a plate. Repeat the same procedure to all other tikkis. Serve chavli tikki or lobia tikki hot with choice of your chutney or dipping sauce. I served the tikkis with pudina chutney.
  1. As the tikkis contain black eyed beans and gram flour, adding ajwain is recommended.
  2. After 8 hours soaked beans double in size. So take proper quantity of chawlis before you soak them.
  3. While grinding the boiled black eyed beans, do not add much water at once as the mixture for tikkis must be thick.
  4. While mixing the gram flour and making mixture for tikkis add water spoon by spoon. So that the mixture should not be too thin.
  5. Adding chopped green chilli is optional. If you make the tikkis for small kids, avoid adding green chillies.
  6. The mixture of tikkis can be stored in the refrigerator for 2-3 days.
  7. Chawli tikki goes well with all types of chutneys and dipping sauce.
  8. Add chilli powder and garam masala according to your family member's taste.
  9. You can use lemon juice in the place of amchur powder.
  10. This tikki tastes great with a cup of coffee or tea.

Chawli tikki - step by step pictures

1.  Wash and soak the black eyed beans for 8 hours. Drain water and set aside.
2.  Boil sufficient water in a large pan. Add the chawli and bring it to boil.
3.  Cover the pan with lid and cook the chawli till they become soft.
4. Drain water from cooked chawli. Add the ginger, ajwain, amchur powder and jeera. Grind them to a coarse and thick paste without using water
5.  Transfer the chawli paste to a pan. Add garam masala, chilli powder, green chillies, coriander and salt.
6. Add gram flour or besan.
7. Mix till the besan and chawli mixture combine well. Knead it to a smooth and thick paste.
8.  Heat a pan and pour some oil on it and spread with spatula. Take lemon sized tikki mixture and flatten it. Place 6 -7 tikkis on tawa. Pour 1/4 tsp oil on the tikkis.
 9.  Shallow fry the tikkis till they become crisp and golden brown from both sides.
10.  Transfer the hot tikkis to a large plate. Serve hot with choice of your chutney. I served chawli tikki with pudina chutney.

September 26, 2017

Hesarukalu usli recipe - Muga usli - Green gram sundal

hesarukalu usli
Hesarukalu usli or muga usli - Usli is a Konkan cuisine prepared with boiled pulses, lentils, fresh coconut and seasoned with chillies. Seasoning with dry red chillies adds some chilli flavor to the dish. Usli is also known as sundal. It is a naivedya and fasting dish usually prepared during Navratri.

When I was a kid,  my mother was making uslis with different legumes with different versions. Sometimes, when we were not eating it for fasting, she was making it with onion, ginger and garlic. But my favourite version is sundal type usli which does not add onion, ginger or garlic.

Even now I make and prefer uslis without onion and garlic. Besides green grams, dry green peas or batani, fresh green peas or matar, brown chickpea, kabuli chana, black eyed beans or lobia, moong dal or green gram dal and ground nuts can also be used to make such uslis.

These protein packed nutritious uslis are usually prepared for breakfast in Karnataka. Green gram or moong is one of the most healthiest legume and is packed with proteins, vitamin C, B and fiber. It is best for weight loss hence using green moong in diet is beneficial for health. Protein is an essential nutrient for the muscle growth.  Here is how to make green gram usli with easy to follow instructions.

Some other interesting fasting recipes in this space

Sago Potato Khichdi
Green Gram Dal Usli
Sago Potato Thalipeeth
Sago Potato Vada

Hesarukalu Usli - Muga Usli - Green Gram Sundal

hesarukalu usli
Hesru kalu usli is a konkan cuisine prepared with boiled green grams and fresh coconut. This is a breakfast and fasting dish prepared during Navratri. 

Prep time : 5 minutes                                                                        
Cook time : 20 minutes
Total time : 25 minutes + soaking time
Recipe type : Fasting dish
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 2 cups soaked green grams / moong
  • 1/2 cup grated fresh coconut
  • 1 tbsp chopped coriander leaves
  • 1/2 tsp salt
  • 1/2 tsp sugar

For the tempering
  • 1/2 tbsp oil
  • 1 tsp mustard seeds (optional)
  • 1 green chilli, chopped
  • 4  broken dry red chillies
  • 8 - 10 curry leaves

  1. Wash and soak the green gram overnight or  7 - 8 hours. Drain the water and set aside.
  2. Boil sufficient water on high flame  in a large pan. When the water starts boiling, add the green gram and reduce the flame to medium. Stir in between.
  3. After 5 minutes cover the pan with lid and cook on low or medium flame until the green grams become soft. 
  4. Check the green grams pressing by holding between thumb and index finger. If it is soft, switch off the flame. Otherwise cook some more time till they become soft.
  5.  Leave it 5 minutes. Then drain the excess water.  
  6. Heat oil in a pan  and add mustard seeds to it. When the seeds start spluttering, add the curry leaves, green chillies and broken dry red chillies to it. Fry until the flavour of chillies and curry leaves releases. . 
  7. Then add the boiled green grams and stir for a minute. Add the fresh coconut, salt and sugar. 
  8. Gently stir for a while and switch off the flame. 
  9. Add the coriander leaves and mix well.
  10. Serve the hesrukalu usli hot.

  1. Do not over cook the green grams as the usli may become mushy.
  2. Soaking green grams for at least 4 -5 hrs before cooking is advisable. Soaked green grams can be cooked easily.
  3. You can also boil green grams directly without soaking them. But it takes longer period to cook.
  4. If you are making this for Navratri naivedya and fasting then do not use onion, ginger, garlic and garam masala powder.
  5. But if you want some spicy uslis for your breakfast or evening snack, you can use onion, ginger and garlic. 
  6. You can also add dry red chilli powder and garm masala in small quantity to make it more tasty.
  7. You can use both dry red chillies or green chillies. Dry red chillies add some chilli flavour to the usli
  8. It tastes great when served hot. It doesn't need any side dish. 
muga usli

September 23, 2017

Hesaru bele usli recipe - Muga dali usli - Green gram dal sundal

hesaru bele usli in a plate
Hesaru bele usli or green gram dal sundal - The word  usli or sundal brings the thought of  South Indian breakfast, in the mind of many people.  Yes, its true. Green gram dal usli is an authentic dish of  South Karnataka. This usli is also known as sundal in Andhra Pradesh. They prepare it for navratri to offer God as Naivedyam. 

Besides green gram dal, the legumes such as dry white or green peas, brown chick peas or chana and green gram or moong are also used to make such usli for breakfast. I make this usli once in a week. This dish is a protein provider and energy booster as they contain proteins and other nutrients. These uslis are extremely good for health with average taste. 

If one can think about the qualities of good food and develop the tendency of good eating habit, they may develop interest in eating such authentic, healthy dish. This is a healthy dish with low fat. So health conscious people can prepare and eat it. 

Hesaru Bele Usli - Muga Dali Usli - Green Gram Dal Sundal

hesaru bele usli in a plate
Hesaru bele usli is an authentic dish of South Karnataka prepared by using green gram dal and coconut etc. This usli is also known as sundal in Andhra Pradesh

Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 1 cup green gram dal / rinsed and dried
  • 1/2 cup grated fresh coconut
  • 1 dry red chillyi broken
  • 1 tsp mustard seeds,
  • 7-8 curry leaves
  • 1/4 cup chopped coriander leaves
  • 1 tsp sugar
  • 2 tsp lemon juice
  • 2 tsp ghee
  • 2 tsp oil
  • Salt to taste

  1. Heat ghee in a pan. Add green gram dal and fry till the flavour releases.
  2. Boil 5-6 cups of water in a deep vessel. Once the water boils, add the green gram dal to it. 
  3. Then cook it on a medium flame until green gram dals turn soft. Drain and set aside. 
  4. Heat oil in a frying pan and add mustard seeds, curry leaves and dry red chillies to it. 
  5. When they crackle nicely and red chillies turn to brown colour, add the cooked green gram dal. Add sugar and salt to it. 
  6. Mix well and cook covered on low flame, stirring in between for about 2 minutes. Then remove from the flame and add lemon juice, fresh coconut and coriander leaves. 
  7. Mix gently and serve the green gram dal usli hot with a cup of tea, coffee, hot chocolate, milk, fruit juice or lassi. 

hesaru bele usli ready to serve

September 9, 2017

Methi sukke recipe - Menthe soppina upkari - Fenugreek leaves subzi

Methi sukke in a serving plate
Methi sukke or Menthe soppina upkari or Fenugreek leaves subzi recipe- It is a dry subzi that goes well with roti, chapathi, rice with curry and curd rice. Fenugreek leaves are used to make thepla, curry and kadhi in Maharashtrian homes.

Fenugreek leaves in combination with green peas and potato makes a delicious side dish popularly known as methi matar malai and aloo methi sukha bhaaji. Fenugreek leaves are healthy leafy vegetable which can be consumed in any season. The high level of iron in the fenugreek leaves supply the iron requirement and helps to increase the red blood cells and hemoglobin.

I made this as side dish for chapathi, rice and daali varan. The combination of methi leaves, fresh coconut and jaggery is unique and flavourful. This subzi becomes tasty when it is cooked in the juice of fenugreek leaves itself and water is not added.

Some other interesting methi leaves recipes in this space

Methi sukke - Menthe soppina upkari      
Methi sukke in a serving plate
Methi sukke or Menthe soppina upkari is a  side dish for roti, chapathi, rice with curry and curd rice  prepared with fenugreek leaves. 

Prep time : 25 mins
Cook time : 15 mins
Total time : 40 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 3 - 4
Author : Vidya Chandrahas

  • 2 bunch fenugreek leaves / menthe soppu          
  • 2 heaped tsp chilli powder      
  • 1/2 tsp turmeric powder / haldi powder
  • 1/2 cup jaggery
  • 1 cup grated fresh coconut
  • Salt to tatse
  • 1 tbsp oil or as required
  • 1 tsp mustard seeds

  1. Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.
  2. Grate the coconut and set aside.
  3. Heat oil in a frying pan and add mustard seeds to it.  When the seeds start spluttering, add the fenugreek leaves. 
  4. Immediately add the chilli powder, turmeric powder and salt. Saute till all the ingredients combine well and stir for 3-4 minutes till the leaves become slightly soft. 
  5. Cover the pan with lid and cook on low flame till the fenugreek leaves become soft. Stir in between so that the leaves do not get burnt.
  6. Once the leaves are soft, add the jaggery powder and mix well. Further cook till the jaggery melts and combine with the leaves. 
  7. Then add the fresh grated coconut and mix well. Saute for a while and remove the pan from the heat. 
  8. Serve hot as side dish to hot roti, chapati, and rice with curry or curd rice.  

  1. By adding water methi sukke may taste bitter. So avoid adding water while cooking methi sukke.
  2. Cook the sukke in the methi leaves juice itself.
  3. Methi leaves are bitter in taste. So adding jaggery to the sukke is essential.
  4. You can also add sugar in the place of jaggery.  But jaggery gives a different flavour to the sabzi

Methi sukke - step by step pictures

1.  Pluck the fenugreek leaves from the stems. Wash them thoroughly under running water and drain well. Chop them roughly and set aside.
chopped fenugreek leaves
2.  Heat oil in a pan and make tempering with mustard seeds. Add the chopped fenugreek leaves, chilli powder, turmeric powder and salt.
tempering made to ake methi sukke
3.  Mix with a spoon and saute for 2 - 3 minutes till all the ingredients combine well.
methi leaves, chilli powder, turmeric powder ad salt added
4.  Cover the pan with lid and cook on low flame till the leaves become soft. Stir in between to prevent the methi leaves from burning. Do not add water.
cook covered on low flame
5.  When the methi leaves become soft, add the jaggery powder. Mix well.
add jaggery
6.  Stir continuously and cook on low flame till the jaggery melts and mixes well
cook till jaggery melts
7.  Add the grated fresh coconut.
add fresh coconut
8.  Stir gently till the coconut mix well with the methi leaves.
mix coconut and cook
9.  Further cook for a minute on low flame and switch off the flame
cook on low flame for a minute
10.  Methi sukke is ready to serve.
methi sukke is ready to serve
11. Serve the methi sukke hot as a side dish to hot roti, chapathi, rice and curry or curd rice.
methi sukke i a serving plate

August 28, 2017

Quinoa idli recipe - How to make idli with quinoa

Quinoa idli in a serving plate
Quinoa idli recipe -  Quinoa idli is a healthy and tasty South Indian style idli. This idli is best for breakfast and can also be packed in the lunch box. This idli is prepared by using quinoa, rice and split black grams. I made this for my sons as quinoa is one of their favourite grains. I made the quinoa idli couple of times and the proportion of ingredients given below is perfect to make soft idlis. 

This idli tastes very nice with the unique flavour of quinoa. The method of preparation is similar to rice urad dal idli. Quinoa is a tiny grain and its health benefits are numerous. It is high in antioxidants, rich in protein and contains essential amino acids. Quinoa is an excellent source of magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and dietary fiber. Hence using quinoa in diet in any form is beneficial.

Some other idli recipes in this space

Quinoa Idli Recipe

quinoa idli is ready to serve
Quinoa idli is a South Indian style idli prepared with quinoa. Perfect dish to serve for breakfast and to pack in the lunch box

Soaking time 5-6 hours
 Prep time : 
 Cook time : 
 Total time : 
 Recipe type : Breakfast - Quinoa Recipes
 Cuisine : South Indian
 Yield : 25 Idlis
 Author : Vidya Chandrahas

  • 1 cup quinoa
  • 1/2 cup raw rice
  • 1 cup  urad dal / split black grams
  • Oil as required
  • Salt to taste

  1. Handpick and rinse the quinoa  2 - 3 times. Handpick the raw rice and split black grams separately. Wash them with sufficient water till the clean water runs. 
  2. Then soak the quinoa, split balck grams and rice separately for 5 - 6 hours.
  3. Drain water and grind the split black grams till they become smooth paste. Use some water to grind.
  4. Transfer the urad dal batter to a large vessel. Keep it aside.
  5. Then drain water and grind the quinoa to a smooth paste by using some water.  
  6. Pour the quinoa batter on the urad dal batter and keep it aside
  7. Then drain water and grind the rice to a slightly coarse paste by using very little water. 
  8. Pour the rice batter into the above prepared quinoa and urad dal batter
  9. Mix well with a large spoon. Keep covered for 7-8 hours. 
  10. While making idlis, add the salt and mix well. 
  11. Grease the idli plates and pour the batter in the mould.  
  12. Steam the idlis in a idli cooker  for 20 - 25 minutes. 
  13. After 5 minutes, serve the quinoa idli hot. 
  14. It goes well with chutney and sambar.

Quinoa idli - step by step pictures

1.  Hand pick the quinoa and set aside.
quinoa image
2.  Handpick the raw rice and urad dal.
quinoa, rice and urad dal to make quinoa idli
3.  Rinse the quinoa, urad dal and rice separately till the clean water runs. Then soak them separately for 5 -6 hours.
soak the quinoa, rice and urad dal
4.  Drain water and grind the quinoa and urad dal separately till they become smooth and thick paste.Then drain water and grind the rice to a coarse paste. Mix all 3 batter and keep it aside for 7-8 hrs.
make batter with quinoa, rice and urad dal
5.  Add the salt to the idli batter. Grease the idli plates and pour the batter.
pour the batter in the idli mould
6.  Steam the idlis in a idli cooker for 20-25 minutes.
steam the quinoa idli
7.  After 5 minutes, serve the quinoa idli hot with chutney and sambar
quinoa idli is ready to serve