Sweet Corn & Quinoa Tikki

 

          Fried snacks are anytime welcome by most of us. However, for a change, how about giving them a healthy touch without compromising on the taste and flavor? So check out these yummy shallow fried tikkis, made of Sweet Corn and Quinoa, which is worth a try and tastes absolutely yummy. 

          

          They are very easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. 

          Do try them and include them in the menu of any in-house party. All it needs to be done is to mix all the ingredients, make tikkis and shallow fry them to perfection. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup sweet corn
• 1/2 cup boiled quinoa
• 1 small onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 3-4 tbsp. coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. salt or to taste
• 2-3 tbsp. roasted gram flour
• 2-3 tbsp. corn flour
• oil to shallow fry

          Blend the sweet corn without adding any water into a slightly coarse paste. 

          To it add the boiled quinoa, chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, all the dry spices, corn flour and roasted gram flour. Mix everything well. 

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

  Blend the sweet corn without adding any water into a slightly coarse paste. 

                   To it add the boiled quinoa, 

chopped onion, grated ginger, chopped green chilies, chopped coriander leaves, 

roasted coriander powder, roasted cumin powder, red chili powder, turmeric powder, garam masala powder, 

         salt to taste, corn flour and roasted gram flour. Mix everything well. 

                    Wet your hands and make flat round tikkis. 

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                   Drain on a kitchen towel.

             Serve them hot with tomato sauce, coconut chutney or green chutney.

Diabetic Friendly Cutlet

 

           Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1/3 cup quinoa, soaked for an hour
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
• 1/3 cup oats, dry roasted & ground
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder (dry roasted & ground)
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime
• oil to shallow fry

          Cook the quinoa and foxtail millet in enough water till soft. Drain well. 

          Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.

            Now to it, add rest of the ingredients (except oil).

          Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.

                        Take cooked & drained quinoa, foxtail millet, drained soya granules 

                        & ground oats.

                                  Mash them well.

                                 Now to it, add rest of the ingredients (except oil).

                                  Mix everything well. 

                         Divide into equal portions. Make round shaped cutlets out of it and

                         refrigerate for 30 minutes.

                       Heat oil in a pan & fry the cutlets in batches till golden on both sides.

                                   Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Quinoa Pudding

          Why not try something new? Just replace rice and make this yummy pudding / kheer / payasam with quinoa instead and treat your loved ones to a healthy and nutritious dessert? Quinoa contains dietary fibre, iron, protein and is gluten free. So it is recommended to include in our diet. 

          In this recipe I have used black quinoa. You can go in for any variety of your choice. This kheer is very simple to make and can be flavored accordingly. Enjoy it hot or chilled as per your preference. 

• 1/2 cup quinoa, soaked overnight
• 2 tbsp. ghee
• 1 bay leaf
• 2-3 green cardamoms 
• 2 & 1/2 cups milk 
• pinch of saffron
• 1/2 cup khoya 
• sugar to taste 
• pinch of salt
• 1 tsp. chopped pistachios 
• 1 tsp. rose water 
• chopped nuts, tutti frutti & dry rose petals 

          Cook the quinoa in enough water till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt and saffron. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the rose water. Refrigerate till serving time. Garnish with chopped nuts, tutti frutti & dry rose petals.  Enjoy it hot or chilled. 

Quinoa Dosa

           Start your day with some yummy quinoa dosa, accompanied with coconut chutney and sambar. It was my first try and they came out very well. Some lentils and oats are also added to make them more nutritious. So if you are thinking of introducing something new and healthy to your family, then quinoa dosa is just perfect as it is very wholesome. So check the step by step pictorial recipe to prepare this healthy dish. 

          Quinoa is a very healthy grain that has dietary fiber, iron and protein. It is a good substitute to rice and wheat and is highly recommended, especially for the diabetics. 

          There are various types of quinoa available in the market, so you can take your pick and dish out these amazing dosas for your loved ones. 

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. 

          Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

• 1/2 cup quinoa
• 1/4 cup oats 
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tbsp. masoor dal (red lentil)
• 1 tbsp. moong dal (split green gram)
• 1 tbsp. urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• salt to taste
• 1-2 green chilies
• 1" ginger
• oil for shallow frying

          Soak the quinoa, oats, fenugreek seeds and the lentils overnight. Wash well and drain. 

          Grind along with green chilies, ginger, salt and required quantity of water into a smooth batter of pouring consistency. Set aside to ferment for 5-6 hours.

          Heat the tawa / griddle and brush with some oil. Add a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges and over it. 

          Cook on one side till done before flipping it over to cook the other side too. Transfer to a serving plate. 

          Make similar dosas with the remaining batter and serve along with coconut chutney and sambar. 

                        Soak quinoa, oats, fenugreek seeds & lentils overnight. 

                     Grind with green chilies, ginger, salt & some water into a smooth batter
                     of pouring consistency. Set aside to ferment for 5-6 hours.

                      Heat tawa & brush with some oil. Add a ladleful of the batter & spread
                      into a circle with back of the ladle. Drizzle some oil around edges & over
                      it. Cook on one side before flipping it over to cook the other side. 

                                  Serve along with coconut chutney and sambar. 

Quinoa Idli (Instant Version)

          I like to start my day with this super healthy and yummy breakfast of Quinoa Idli with my favorite coconut chutney and sambar. So if you are looking to introduce your family to a nutritious meal, then Quinoa Idli is highly recommended. 

          This is an instant version where there is no soaking or fermenting required. It was my first try and they came out very soft and fluffy. So check out a simple step by step pictorial recipe to prepare it.

           This wonder grain contains dietary fibre, iron and protein and makes for a wholesome first meal of the day. 

            Moreover, you can serve them in a jiffy to your loved ones. They can also be enjoyed anytime of the day and can be packed for a lunch box meal too.

• 1 cup quinoa, powdered
• 1/2 cup semolina
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 tsp. urad dal (split black gram)
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. flaxseeds (opt) 
• salt to taste
• 1 cup yoghurt
• water as required
• 1/2 tsp. oil to grease the idli molds
• sambar & chutney to serve

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds and urad dal. Sauté for a few seconds. 

          Add the green chilies, curry leaves and ginger. Sauté for a few seconds and then add all the dry spices and mix well. Now add the semolina and continue to sauté for two minutes. 

          Then add the powdered quinoa and sauté for 1-2 minutes. Switch off the flame and add the coriander leaves and flaxseed. Keep aside to cool.

          Add the yoghurt and required quantity of water to make a batter. Keep aside for 15 minutes. Add more water to make a thick, but pourable batter. 

          Spoon them into greased idli molds and steam for 15-20 minutes. When it has cooled down slightly, demold and serve them hot with coconut chutney and sambar for a healthy and a wholesome breakfast.

                      The ground quinoa.

                      Heat oil & temper with mustard seeds. After it stops spluttering, add 
                      cumin seeds & urad dal. Sauté for a few seconds. 

                     Add green chilies, curry leaves & ginger. Sauté for a few seconds.

                      Then add all the dry spices & mix well.

                       Add semolina & continue to sauté for two minutes. 

                     Add powdered quinoa & sauté for 1-2 minutes. Switch off flame.

                       Add coriander leaves & flaxseeds. Keep aside to cool.

                      Add yoghurt & some water to make a batter. Keep aside for 15 minutes.
                      Add more water to make a thick, but pourable batter. 

                       Spoon them into greased idli molds & steam for 15-20 minutes. 

                       When it has cooled down slightly, demold them.

                       Serve them hot with coconut chutney and sambar for a healthy and a 
                       wholesome breakfast.