Quinoa Dosai

Recipe courtesy of Roopa Suresh

Ingredients

1:2, urad dhal:quinoa (cups)

1 tbsp chana dal

1 tbsp moong dal

1 tsp vendayam

salt

Preparation

- soak overnight

- grind like regular dosai maavu

- add salt to taste

- ferment overnight

- Make like normal dosai

Sesame roasted green beans

Ingredients
- about 20-25 trimmed green beans
- 1 tbsp sesame oil or sunflower oil
- soy sauce
- sesame seeds
- minced garlic or garlic powder

Preparation
- heat a shallow pan with some oil
- once hot, throw in some sesame seeds and roast until color slightly changes
- add garlic now if using fresh.
- add green beans and soy sauce and turn pan to higher than medium
- cover and let cook for 1 minute at a time and keep turning until soy sauce is completely absorbed.
- if using garlic powder, add now and toss quickly.
- remove from heat and enjoy

Beets soup with roasted onion and mushroom

Ingredients
1/2 beets
1/2 carrot
5 mushrooms
1/2 onion
1 pod garlic

Method:
In pot, boil the beets and carrot in water and make the broth.( Boil for 10-15 mins until the beets are tender)
Take a sauce pan, season it with parsley and  roast the onions/garlic//mushroom
Add the roasted ingredients to the boiling pot.
Take a portion of the boiling mushroom and beets and grind them along with a table spoon of corn flour and pour it back to the pot and boil it for another 2 mins until the soup thickens.
Throw in some salt and serve hot with fresh ground pepper.

Mexican Tortilla Soup

Ingredients

• 6  Tomatoes
• 1/2 cup corn
• 1/2 cup cooked Red kidney beans ( Rajma)
• 2 Cloves garlic
• 1 Jalapeno
• 1/4 tsp jeera
• 1 Onion
• 1 tsp oil
• Salt to taste
• Pepper to taste

Method

Pre soak the kidney beans ( rajma) overnight and pressure cook for 3 whistles or use canned ones.

Blanch the tomatoes in hot water and remove the skin and chop roughly. Take a pan, add oil, jeera, garlic, jalapeno and onions and saute for a min or so. Then add  the tomatoes, corn and red kidney beans, saute them nicely with enough salt and then add water or vegetable broth and allow to boil. Do a taste test and adjust the seasoning. Enjoy it with or without tortillas..:)

Note : If you have time and patience, you can broil the tomatoes to get more flavor. you can add more jalapenos depending on your spice level. 

Tomato Basil soup

Ingredients
- 1 can of diced tomatoes
- 1 can of broth (same size as the tomato can you are using)
- 1 can of water (use the empty tomato can to measure)
- 1/3 cup of coconut milk
- 4-5 cloves of garlic
- 1 Serrano chilli
- Pam spray or Olive oil
- Salt to taste
- Need a blender


Preparation

• Put a deep sauce pan on medium heat and pour in the tomatoes, broth and water
• Salt a little and cover to cook for 20 minutes 
• Uncover and let boil for about 5-6 minutes at least
• Cut the garlic and chilli into chunks
• Spray Pam on a shallow pan and turn to high on the stove
• Throw in the garlic and chilli and toss around
• Leave it on the heat for a few seconds at a time to get some nice roasted color on it (darker the better roasted taste)
• Once roasted, add the garlic and chilli to the tomato mixture and let it boil another 2-3 minutes
• Let it all cool
• Take your blender out and blend this as smooth as possible
• Transfer back into the deep pan and bring back to medium
• Pour in the coconut milk and add salt as desired
• Close and let boil for about 6-7 minutes
• Top with basil leaves if you have and serve

GM soup

Ingredients

1/2 cabbage (green)
1/2 cabbage (red)
2 tomato
1 red pepper
1 tsp salt (use less salt)
2 tsb rasam powder
( you can add any vegetable )

Method
Bil all the ingredients with more than 5 cups of water in a large pot , simmer it for 45 mins

Chipotle chicken salad

Ingredients

Chicken breast pieces - 2

Romaine lettuce shredded - 2 cups

Avocado - 1/2

Cherry tomatoes - 6/7

Red onion - few slices

optional

Canned Corn kernels (if using frozen, steam them for couple of minutes)

Canned pinto beans

Tortilla chips

Shredded mexican cheeses - 2 Tbsp

For dressing

Cilantro - 1/2 cup

Olive oil- 1/3 cup

lime juice - 1/3 cup

green chilli- small piece

salt, peper to taste

Method

Cut chicken into strips and marinate with store bought chipotle seasoning for an hour. Meanwhile cut the romainne lettuce leaves into shreds. Peel avacado and cut half into slices. Cut cherry tomatoes and few onion slices. In a blender add all the dressing ingredients and blend. Grill the chicken pieces browning them on both sides and cook them till they get grill marks. Slice them into bite size pieces if needed. Arrange the veggies over the lettuce and then the chicken. Top with tortilla chips and cheese. Pour the dressing and enjoy.