A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
This is a small compilation of Quinoa recipes on my space.
Quinoa is a relatively new grain in my kitchen and I would not have purchased it But Pooja my Bhabhi gifted me with a packet and I know now why she is in love with the tiny grains.
Quinoa pronounces as ‘keen-wah’ is tiny bead-like grain. Looks quite a bit like tiny jowar seeds (also know sorghum). It’s all protein and contains 8 essential amino acids. If that is not enough quinoa is packed dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest.
For cooking quinoa though Pooja mentioned to me the methodology I… yes forgot.
Basic Quinoa Facts
How much cooked quinoa does 1 cup dry quinoa yield?1 cup dry quinoa yields about 3 cups cooked quinoa.
How much liquid do I need to cook quinoa?To cook 1 cup quinoa, you need about 2 cups liquid.
How long does it take to cook quinoa?1 cup quinoa will cook in about 20 minutes.
How do I make quinoa less bitter?Nearly, if not all, of the natural bitterness of quinoa’s outer coating can be removed by a vigorous rinsing in a mesh strainer.
How do I make better-tasting quinoa?Quinoa is really excellent when cooked in vegetable or chicken broth. Also, add about 1/4 teaspoon salt to each cup dried quinoa when cooking. Try adding other spices and aromatics during cooking as well, like a clove of smashed garlic, a sprig of fresh rosemary, or a dash of black pepper.
Can I use my rice cooker to make quinoa?Yes! Just use the 2:1 liquid-to-quinoa ratio and follow the instructions on your rice cooker.
And here which says
Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent alternative to white rice or couscous. When cooked, its grains quadruple in size and become almost translucent.
Quinoa can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it (al dente).
So here are some I have tried out. I will be interested in your recipes too. Do share the links with me.