Quinoa Jambalaya

Ingredients

1 cup quinoa
2 cups chicken stock
2 cloves of garlic
3 big mushrooms
3 stalks asparagus
2 chicken sausages
1/3 cup green peas
1 teaspoon tomato paste
salt
red chilly powder
cumin coriander powder
oregano

method
Put 1 tbsp oil in a pan. Add sausages Add all the vegetables including garlic. Stir fry till the veggies get tender. Add salt and all the spices. Once veggies get tender break the sausages . Make sure they are cooked.
Add the chicken stock . Once the stock boils, add quinoa. Cover and simmer gas for 12 mins. Turn off the heat and keep covered for 10 mins.

Enjoy !!!

Quinoa Salad

Quinoa Salad 

To make quinoa:-
1. Quinoa 1 cup
2. Water 2 cups
Wash quinoa and water to it. When the water start boiling reduce the heat to low, cover it and let it simmer for 10-15 mins. Let the quinoa cool completely.

To Make Vinaigrette:-
1. Freshly squeezed lemon juice (1 ½ lemons)
2. salt as per your taste
3. black pepper as per your taste
4. Olive oil 2-3 tbsp.
Whisk lemon juice, salt and black pepper. While whisking add olive oil. Whisk for another 2 mins.

To make the Salad:-
1. Persian Cucumber 3 (I bought from Costco) finely chopped
2. Cherry tomatoes 10-12 quartered
3. Red bell pepper ¼ finely chopped
4. Yellow Bell pepper ¼ finely chopped
5. Orange Bell pepper ¼ finely chopped
6. Green Bell pepper ¼ finely chopped
7. Grapes 10-12
8. Mango 1 cut into diced
9. Coriander finely chopped
10. Walnut or any nut ¼ cup
11. resins or dried cranberries ¼ cup
12. onion ¼ finely chopped
Add all the ingredients to cooled quinoa in a large bowl. Add vinaigrette. Mix gently everything together.

Mango Triffle Pudding

 Ingredients

1 packet of packaged pound cake (Betty Crocker)
1 can mango pulp
1/2 pint heavy cream
1 can canned mandarin oranges in sugar syrup.
1 can canned pineapple
Cherries (optional)
Fruits chopped. Bananas, Apples
Whipped cream

Method

Bake the cake as per the box instructions. 

Slice pound cake of arount 1/4 inch wide.
Layer them in the tray / vessel / pudding mould (whatever you have ...has to be wide)
Spread chopped fruits on the cake. Once done pour some canned juice of orange and pineapple evenly.
In the first layer spread the mango pulp as it is.
Repeat layers.
In the next layer(s) add a little heavy cream to the pulp to reduce the intense mango flavour and give creamyness.

On the top layer, add whipped cream and decorate with cherries.

Hara Tava Paneer ( Healthy Starter Recipe )

by Tarla Dalal

Image by Tarla Dalal
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Accompaniments

Step-by-step, this recipe will trigger all your good senses… because, not only is the paneer marinated in tangy green chutney, it is also layered with a spicy corn mixture.
Add your private note Preparation Time: 20 mins
Cooking Time: 17 mins
Makes 20 pieces
Show me for pieces

Ingredients

For The Hara Chutney (makes Approx 7 Tbsp)1 cup chopped coriander (dhania)
3 tbsp fresh grated coconut
3/4 tsp sugar
1 tbsp lemon juice
2 green chillies , chopped
salt to taste
2 tbsp low-fat curds (dahi)

Other Ingredients20 pieces low-fat paneer (cottage cheese) , cut into 25 mm. (1”) x 25 mm. (1”) pieces
3/4 cup boiled sweet corn kernels (makai ke dane)
a pinch of sugar
a pinch of salt
2 tsp finely chopped coriander (dhania)
2 tbsp low-fat milk (99.7% fat-free , readily available in the market)
3 tsp oil for cooking
1/4 cup finely chopped onions

Method
For the hara chutney

1. Combine all the ingredients, except the curds, and blend it in a mixer to a smooth paste.
2. Transfer it to a bowl, add the curds and mix well. Keep aside.

How to proceed

1. Cut each piece of paneer into half to get 40 pieces of 25 mm. (1”) x 12 mm. (½”)
2. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes.
3. Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste.
4. Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside.
5. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent.
6. Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes.
7. Remove from the flame and cool slightly.
8. Divide the filling into 20 equal portions and keep aside.
9. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it.
10. Sandwich it using another piece of paneer and press gently.
11. Repeat with the remaining ingredients to make 19 more stuffed paneer pieces.
12. Heat the oil in a non-stick tava (griddle) and cook the stuffed paneer pieces, using the remaining 1½ tsp of oil till they are golden brown in colour from both the sides.
13. Serve hot.

Bean Soup

Ingredients

(serves 10-12)

4 can black beans
1 can petite diced tomatoes
1 medium red onion
1 medium vine tomato
1-2 medium bell peppers
1-2 celery stick
3-4 garlic cloves
Coriander leaves

Dry spices ( according to your taste)
Red chilli powder
Cummin powder
Coriander powder
Red Chilli flakes
Pepper
Salt

Method: ( standard method)
In sauce pan, add oil. Into that add garlic, onion,celery,carrots, salt, pepper. Fry these for 2-3 mins. Add bell peppers, fry for few mins. Then add tomatoes. Let it cook and simmer for few mins. After that add beans, simmer for few mins. Add all your dry spices, simmer for 1-2 mins.
If you have hand blender, blend the soup coarsely inside the pot or take out 1/4 qty of soup and blend it coarsely. Add this blended soup back to the pot and simmer again. If the soup is too thick , add water. Re-add the spices if required.
Finally garnish the soup with coriander leaves.

Enjoy!