Cooking Quinoa

Quinoa is called the ‘mother grain’ and some people call it the ‘Grain of the Future’. It is complete protein with all the essential amino acids. Cooking quinoa is very easy just like cooking rice in a pot.

Basic Preparation
Quinoa – 1 cup
Water – 2 cups

1. Rinse quinoa in running water for at least few minutes. It contains a saponin coat the needs to be removed. The most effective way I found to do this is by placing the quinoa in a mesh strainer and gently rubbing the grains under running cold water.
2. Place quinoa and water in a saucepan and bring it to a boil.
3. Reduce to simmer, cover and cook until all the water is absorbed – about 15 minutes.
4. Delicious quinoa is ready to use in different recipes.


Healthy Lemon (Rice) Quinoa

A while ago, I expressed concern about the protein intake to my one of my friend and she suggested me to try quinoa. She handed me few recipes and also taught me to cook quinoa. Ever since I have been trying many recipes using this wonderful protein rich grain. This is one of the grains that supply all the required amino acids to our body. Not even our dals have all the nine of them separately. This is the reason that our tradition is to cook multiple lentils to get all the required amino acids in a staple vegetarian diet.

These days I am trying to make Indianized recipes. I tried to make lemon (rice) quinoa and came out very well.

Quinoa – 1 cup
Green Chillies – 4 or 5
Curry Leaves
Lemon juice – 1 tablespoon
Olive oil – 1 or 2 teaspoons
Urad dal – 1/2 teaspoon
Channa Dal – 1/2 teaspoon
Mustard Seeds – 1/4 teaspoon
Turmeric Powder – 1/4 teaspoon

1. Rinse, wash and cook quinoa.
2. On a separate pan, make seasoning with little olive oil, mustard seeds, urad and channa dal. Add split green chillies, curry leaves, add turmeric powder and turn off heat.
3. Pour the seasoning on cooked quinoa, add lemon juice and salt and mix throughly.
4. Serve it with nice raw mango pickle and enjoy the nutritious quinoa.

Oats Dosa


oats dosa

Oats – 2 cups
Rice Flour – 1 cup
Rava – 1 cup
Buttermilk – 1 cup
Water – 1 cup
Green Chilli Paste – 1 teaspoon

Mustard seeds
Curry Leaves

1.Dry roast the sooji.
2. Add oats, rice flour , chilli paste and salt.
3. Make a batter with buttermilk and water.
4. Make seasoning with mustard seeds and curry leaves and pour it on the batter.
5. If the batter is too thick, add water and make it to the required consistency. (It should be very thin)
6.Make small dosas and serve with Milagai Podi/Gun Powder.

When I use the old fashioned oats, I soak it in hot water for an hour beforeĀ making theĀ batter.

Ragi Idli

Urad Dal – 3/4 cups
Ragi Flour – 2 cups.

Soak Dal for 11/2 – 2 hours and grind to a smooth frothy paste. Mix ragi flour that is readily available in the stores and required salt. Allow the batter to ferment for 8-10 hours. Pour in greased idli moulds and make delicious idli.

This idli goes well with onion chutney/pickle, green chilly chutney/pickle or bell pepper chutney.