Healthy, Fibre Rich and easy to make this Quinoa Khichdi recipe is a must try for everyone.
1/2 cup Quinoa (+ 1 cup water)
1/2 cup blend of Red kidney beans and black chickpeas ( Soak them in water waternight or atleast an hour) + 1 cup of water
1/2 cup Oats
Salt and Paprika as per taste
For Tempering/ Tadka
2 tbsp oil
1/4 to 1/2 cup onions and 3-4 cloves of garlic
1/2 tsp cumin seeds
Soak Beans and chickpeas in water overnight. Then add all ingredients in a pressure cooker and cook on medium heat for 3 whistles ( or until beans are tender). Open cooker once it has cooled down. Fry onions, garlic and cumin and pour tadka/tempering over quinoa and enjoy with plain yogurt, raita or curry of your choice.
I like eating Tofu and here is a flavourful curry dish with tofu, Broccoli and Bell Peppers. If you enjoy eating tofu then definitely check out our tasty Tofu recipes.
650 gms Extra Firm Tofu
1-2 cups of bell peppers chopped
1-2 cups of broccolli
1/2 cup sliced onions
3-4 garlic cloves
1 tsp salt
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp corn starch
1/2 cup of water
1. Cut extra firm Tofu in bite size pieces and marinade overnight ( or atleast an hr)
2. Pan fry in hot il until all sides are lovely golden.
3. While tofu is frying, in a wok heat oil and fry onions and garlci for 2-3 mins. Add bell peppers and broccolli. Mix thoroughly and then add spices ( except curry powder).
4. Cover and cook for 4-5 mins. While veggies are cooking mix corn starch in water and set aside.
5. Add curry powder, Tofu , and water ( with corn starch). Bring it to a boil. Simmer for 2 mins and serve with rice, noodles or enjoy on its own.
This is a super simple protein rich pancakes recipe which are not only healthy but taste good too. I make these plain for the kids and load them up/ make them a bit spicy for myself ( Check my spicy lentil pancakes recipe.) You can enjoy them with any chutney of your choice but my kids like them with Dahi 🙂
1-2 cups of Mixed Dal/Lentils
Water for soaking the lentils and grinding them to make a coarse paste
Salt/Asafoetida/roasted cumin powder/paprika to add into the batter
desi ghee/oil/butter for cooking batter on a skillet.
Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods. Bulgur is high in fiber and rich in B vitamins, iron, phosphorus and manganese.
Often confused with cracked wheat, bulgur differs in that it has been pre-cooked. In contrast to cracked wheat, bulgur is ready to eat with minimal cooking or, after soaking in water or broth, can be mixed with other ingredients without further cooking. Bulgur can be used in recipes calling for converted rice (and it’s more nutritious than rice).
The many spellings of bulgur can be confusing too: bulgar, bulghur, burghul, just to name a few. Here we prepare a delicious Pilaf with this tasty grain.
1 cup cooked Bulgur wheat
2-3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 cup chopped onion
1 cup of veggies of your choice
(Peas, corn , mushrooms
1 tsp salt
1/2 tsp red chilli powder
2-3 tbsp lemon juice
1/2 cup chopped cilantro leaves.
Cook Bulgur Wheat, just like rice. It cooks way quicker than rice. Set aside.
Heat some oil in a pan. In hot oil, add cumin and mustard seeds. Fry some onions. Add salt and Chilli powder.
Fry veggies. Stir them well.
Add bulgur. Mix thoroughly. Add lemon juice and cilantro leaves and enjoy.
Want to prepare a savory bowl of Steel Cuts? Do you think Oats are boring? Well, think again.. We are going to show you how to prepare delicious and healthy bowl of Steel Cuts which is not only nutritious but really easy to make.
2 cups of steel cuts
Salt per taste
2-3 cup veggies of your choice.
(We like using carrots, brussel sprouts, cabbage, cauliflower etc)
1 small onion
2-3 cloves of garlic
1 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp red chilli pwd
2 cups boiled/cooked chickpeas and kale chane
2 tbsp oil
1. Take 2 cups of steel cuts and add them in 4 cups of boiling water.
2. While Oats are cooking, fry onion and garlic in 2 tbsp oil.
3. Once onions change color, add spices- cumin, garam masala, salt and red chilli pwd.
4. Add vegetables and let them become tender.
5. Add boiled chickpeas/garbanzo beans and kale chane (Black chickpeas). Mix well.
and let cook for 2-3 mins.
6. Pour the veggies over cooked oats and mix well and serve.