Cooking with Shail

Hey guys! With more and more people opting for healthy food habits Quinoa is being used in many new ways other than in a salad. I have used quinoa to make pattice which can be eaten as a roll with leftover chapati/roti or with curd dip or with green chutney or as I have served with simple chopped salad. I have used very simple ingredients and vegetables which were available in my kitchen at that moment. You can use a variety of combinations like corn, spinach, cabbage or carrot. Quinoa is of amaranth family (Rajgira family). It is rich in protein, fiber and vitamin B. It is also very simple to cook it. It looks like poppy seeds but slightly big. So lets get cooking….

Ingredients:

Quinoa – 1/2 cup

Water – 2 cups

Beetroot (grated) – 1/2 cup

Onion (finely chopped) – 1 large

Capsicum (finely chopped) – 1 medium

Poha/flattened rice – 1/2 cup

Ginger paste – 1 tsp

Green chili paste – 1 tsp

Coriander leaves (finely chopped) – 1/4 cup

Mixed herbs – 2 tsp

Chilli flakes – 2 tsp

Garlic (grated) – 1 tsp

Powdered sugar (optional) – 1 tsp

Lemon juice – 1 tsp

Oil for greasing

Salt as per taste

Method:

1) In a pan take the quinoa and water and let it cook till the quinoa becomes soft (you can test it by taking a few seeds in between your fingers and press it lightly it will feel soft and break easily). This will take approximately 10 – 12 minutes. In the meantime wash the poha and soak and strain.

2) In a bowl take all the ingredients including the soaked poha and boiled quinoa. Strain any additional water. Lightly mix and mash all the ingredients and form into a dough. Cover and keep it aside for 5-10 minutes. Make small balls out of this and flatten it in between your palms (Approximately 10).

3) Take a non stick pan and grease it with oil. Let it become warm. Take the pattice prepared and shallow fry on both sides till color changes to slightly brown. Serve hot.

This post is a part of Blogchatter Half Marathon.

By Blogchatter https://www.theblogchatter.com/