Saturday, June 24, 2017

Moong Dal Halwa

Moong Dal Halwa is usually prepared in winter in north India. The halwa is delicious and needs ingredients that are always available in an Indian kitchen pantry. In spite of the effort and patience it takes, you will prepare this halwa again and again; I bet!


Moong Dal/Beans, split & de-husked - 1 cup
Saffron - 10 strands
Warm Milk - 2 tablespoons
Ghee - 3/4 cup + 2 teaspoons
Sugar - 1 cup (if you prefer sweeter, add 1/4 cup more)
Whole Milk - 1 1/2 cups
Water - 1/2 cup
Cardamom Powder - 1 teaspoon
Salt - a pinch
Raisins - 12
Cashew nuts, chopped - 2 tablespoons
Almonds, slivered - 2 tablespoon


  1. Wash moong dal thoroughly and soak in enough water for about 5-6 hours or overnight.
  2. Drain water from soaked dal and pulse it into coarse paste without adding any water.
  3. Soak saffron strands in warm milk.
  4. Take 2 teaspoons ghee in a pan, add raisins and chopped cashew nuts. Saute until the cashew nuts brown slightly. Transfer the nuts into a small bowl.
  5. Now take 3/4 cup ghee in the same pan, add the prepared dal paste and stir fry on medium heat for about 20 minutes until it loses its rawness.
  6. Meanwhile boil milk, add sugar, water and simmer until the sugar melts.
  7. Pour milk, cardamom powder, salt and saffron milk to the fried dal, stir well on medium heat such that there is no lump.
  8. Stir the mixture continuously until all the milk is absorbed and the mixture comes together like a lump.
  9. Add fried raisins, cashew nuts and slivered almonds.
  10. Mix well, transfer into a bowl.
  11. Serve hot or refrigerate in an air-tight container to use within 1-2 weeks.
  1. Drain out the water completely before pulsing it into a coarse paste.
  2. Ensure the flame is set medium always.
  3. If you want to reheat the halwa, mix little milk to the halwa and then reheat.
  4. This halwa tastes the best when served hot.

Thursday, June 8, 2017

Vegetable Stuffed Whole Wheat Buns / Masala Buns

Yields: 16 buns

Do you like stuffed buns or masala buns? If you do, try these wholesome whole wheat buns stuffed with mixed vegetables. These buns are great to have along with your evening coffee or tea or they can be served as light dinner too. Preparation of these buns is not as laborious as it seems.


For Buns:

Whole Wheat Flour - 4 cups
All-purpose flour - 1 cup
Yeast - 4 teaspoons
Sugar - 3 tablespoons
Butter, melted - 2 tablespoon + brushing
Warm Water - 1 cup
Warm Milk - 1 1/2 cups
Whole Milk, for brushing - 1/4 cup
Sesame Seeds - 3 tablespoons
Salt  - 1 1/2 teaspoons

For Vegetable Mixture:

Onions - 2
Carrots - 3
Potatoes - 3
Beans - 12
Garlic Cloves - 3
Corn - 1/2 cup
Peas - 1/2 cup
Mint Coriander Chili paste - 1 tablespoon
Cooking Oil - 2 teaspoons
Tomato Ketchup - 1 tablespoon
Garam Masala - 2 teaspoons
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Salt to taste


Preparing Vegetable Mixture (Stuffing):
  1. Chop onion, carrot, potato and beans.
  2. Using little water, boil carrot, potato, beans, peas and corn until they are soft but still hold shape, al dente. Turn off the heat and separate the liquid (broth) from the cooked vegetables. The broth can be used for making soups when needed.
  3. Mince garlic cloves.
  4. Heat oil in a pan, add chopped onion and minced garlic. Saute until they turn translucent.
  5. Add mint, coriander and chili paste, saute for 1 minute. To prepare mint, coriander and chili paste, blend about 5-6 leaves of mint, 4-5 strings of coriander leaves and one green chili using very little water. Use just 1 tablespoon of this paste and refrigerate the rest and use as needed for any other food preparation like chat, roti, gravies, pulao etc.,
  6. Now add cooked vegetables, tomato ketchup, garam masala, red chili powder, turmeric and salt. Cook on low flame until the mixture has no moisture.
  7. Add chopped coriander leaves, mix well. Set aside to cool down.

Preparing Buns:
  1. In a bowl combine water and milk.
  2. Take half the portion of it, add yeast and sugar, mix well. Let it stand for 5 to 10 mins until the mixture is frothy. Add melted butter, mix gently and set aside.
  3. Meanwhile take whole wheat flour and all-purpose flour in a mixing bowl. Add salt and mix well using a whisk or sieve.
  4. Take remaining liquid and the frothy yeast mixture in a large mixing bowl.
  5. Slowly fold in the flour to the liquid mixture, knead well. 
  6. Dust the cleaned kitchen platform with 2 teaspoons of all-purpose flour and knead it for 5-10 minutes using your palm. Make a big and a smooth dough ball.
  7. Place the dough ball in a greased bowl, smear a teaspoon of oil over the dough and cover it with a cling wrap or wet kitchen cloth.  Let it rest for an hour or two until it doubles in volume.
  8. Remove the cling wrap and place the dough on a slightly dusted kitchen platform. Divide the dough into two equal portions and each portion into 8 equal portions to yield 16 equal pieces.
  9. Grease and dust 2 large baking trays.
  10. Roll each piece into a smooth ball, flatten it slightly, stuff the vegetable mixture and bring the edges of the dough ball together to seal it well. Place stuffed balls on the baking tray such that the sealed side is at the bottom.. Repeat this for all the remaining dough balls.
  11. Brush each stuffed ball generously with whole milk and sprinkle sesame seeds on top.
  12. Bake for 20 minutes or until the buns are golden brown and are baked through. Remove from the oven and place them a cooling rack.
  13. Brush some butter on top of the buns to get the glossy crust. 
  14. Serve hot. Remaining buns can be refrigerated for upto 2 days in an air-tight container. To re-heat, do not microwave as it makes soggy. Instead warm them in the conventional oven.

  1. You can prepare buns with only all-purpose flour if you prefer that way.
  2. You can use any stuffing like potato & onion, cheese, paneer or any other variation as per your taste.

Sunday, May 28, 2017

Ricotta Cheese Fudge

Serves: 6 to 8


Ricotta Cheese - 2 lbs
Sugar - 6 tablespoons
Cardamom Powder - 1/2 teaspoon
Beetroot, grated - 1/4 cup
Ghee/Clarified Butter - 2 teaspoons + for greasing
Rose Essence - 3-4 drops
Almonds, slivered - 2 tablespoons
Pistachios, slivered - 2 tablespoons


  1. Grease a 8x6" (approximate size) dish or tray with some ghee. Keep aside.
  2. Puree beetroot without adding water. Pass the puree through a fine sieve and extract the juice. Keep aside.
  3. In a pan, take 1 lb ricotta cheese, 3 tablespoons sugar, cardamom powder and 1 teaspoon ghee. Mix until well combined.
  4. Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish. Using a greased spatula, level the cheese mixture.
  5. Now take 1 lb ricotta cheese, 3 tablespoons sugar, 1 tablespoon of extracted beetroot juice, rose essence and 1 teaspoon ghee. Mix until well combined.
  6. Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish, on top of the previous layer. Using the same greased spatula, level the mixture.
  7. Immediately sprinkle slivered almonds and pistachios on top and press them gently to stick to the fudge layer.
  8. Once cooled, cut into pieces and serve. Store the remaining fudge in an air-tight container, refrigerated.

Tuesday, May 9, 2017

Brown Chickpeas & Broccoli Burger

Yields: 8

Home-made burgers are guilt-free with freshly made patties, dressings and hummus. Preparing all at once could be laborious but this Burger with succulent Brown Chickpeas & Broccoli patty is worth the time and effort.


Burger Buns - 8
Green Leaf Lettuce - 1 head (or any other lettuce of your choice)
Tomato - 1 large
Red Onion - 1 large

For Patties:

Brown Chickpeas, cooked - 3 cups
Broccoli, chopped - 1 cup
Garlic Cloves - 2
Tomato, chopped - 1/2 cup
Salt - to taste
Water - 3/4 cup
Garlic Powder - 1/2 teaspoon
Cumin Powder - 1/2 teaspoon
Paprika Powder - 1 1/2 to 2 teaspoons
Parsley, chopped - 1 tablespoon
Red Onion, chopped - 1/2 cup
Lemon Juice - 1 tablespoon
Bread Crumbs - 1/4 cup

For Eggless Mayonnaise:

Milk - 1 cup
Arrowroot Flour - 4 tablespoons
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Mustard Powder - 1/2 teaspoon
Olive Oil - 2 tablespoons
White Vinegar - 1 teaspoon
Black Pepper, powdered - 1/2 teaspoon

For Dressing:

Sriracha/Tabasco Sauce - 2 teaspoons
Tomato Ketchup - 1 tablespoon

For Carrot Chickpea Hummus:

Coriander Seeds - 2 teaspoons
Caraway Seeds - 2 teaspoons
Cumin Seeds - 2 teaspoons
Carrots - 3 large sized
Chickpeas/Garbanzo, cooked - 2 cups
Black Pepper, powdered - 1/2 teaspoon
Salt - to taste
Garlic Cloves - 2, minced
Extra-Virgin Olive Oil - 1/3 cup
Creamy Peanut Butter- 1/4 cup
Lemon Juice - 2 tablespoons


Preparing Mayonnaise:

  1. In a small bowl, mix 1/2 cup of milk and arrowroot flour. Keep it aside.
  2. In a sauce pan, take 1/2 cup of milk and sugar. Bring it to boil.
  3. Now set the flame to low, slowly pour the arrowroot flour and milk mixture, stirring continuosly with a whisk. 
  4. Set the flame to medium and continue whisking the mixture until it thickens and becomes creamy. Turn off the flame and let it cool down.
  5. Take the cooked mixture in a blender. Blend it until it turns smooth.
  6. Now add salt, mustard powder, olive oil, vinegar and black pepper powder. Pulse it a few times until well combined.
  7. Transfer the mixture into a bowl. If you want to preserve, store in an air tight container for 2-3 days.
Preparing Dressing:

  1. To the above prepared Mayonnaise, add Sriracha/Tabasco sauce and tomato ketchup. Whisk thoroughly until well combined.

Preparing Patties:

  1. Take broccoli, garlic cloves, chopped tomato, salt and water in a pan. Cook until broccoli turns soft.
  2. Add chickpeas and cook uncovered for 8-10 minutes. If there is still water remaining in the pan, drain it. Let the mixture cool down little bit.
  3. Take the cooked mixture, garlic powder, cumin powder and paprika powder in a blender. Pulse it a couple of times until it becomes a coarse mixture. 
  4. Now add chopped parsley, red onion and lemon juice. Check for salt, add more if needed (in Step 2, if you have drained the water out, you might need to add a little salt). The mixture might be a little soft at this stage.
  5. Refrigerate the mixture for about 30 minutes.
  6. Fold in the bread crumbs. If the mixture is still sticky add a little more bread crumbs or oat flour. Mix gently until well combined.
  7. Now make 8 equal patties of the same circumference of the burger buns, about 1/2 inch thick. You can use a cookie cutter to make the patties. Make sure the mixture is pressed tightly into patties so that they do not fall apart.
  8. Shallow fry each of these patties with little oil on both sides or you can bake them in a pre-heated oven at 400F/205C for 20 minutes and then flip the patties and bake for another 10 minutes.

Preparing Carrot Chickpeas Hummus:
  1. Dry roast coriander, caraway and cumin seeds separately. Once cooled, powder them together. Keep it aside.
  2. Peel carrots and chop them.
  3. Heat 2 tablespoons olive oil in a pan.
  4. Add chopped carrots and cook covered until they turn soft. 
  5. Add chickpeas, salt, black pepper powder and half the portion of the prepared spice mixture. Mix well cook for 2 minutes. Turn off the heat and let it cool down.
  6. Transfer the mixture to a blender, add garlic cloves, remaining olive oil, peanut butter and lemon juice. Blend until smooth.
Assembling Burger:
  1. Wash the lettuce leaves, tear the desired portion of the leave and soak them in cold water.
  2. Slice onion and tomato.
  3. Place the bottom portion of a burger bun on a serving plate.
  4. Top it with layers of hummus, lettuce, patties, mayonnaise dressing, onion and tomato slices in the order you desire.
  5. Cover it with the other portion of the bun.
  6. Serve.

  1. You can try Gucamole instead of mayonnaise.
  2. Use other veggies like avocado, purple cabbage shreds, capsicums, etc to layer the burger.
  3. You can use the regular white chickpeas/garbanzo instead of brown chickpeas.

Monday, May 1, 2017

Arrowroot Halwa

Yields: 15- 20 pieces (varies depending on the size you cut)

Arrowroot Halwa is a very healthy sweetmeat that can be fed even to babies. This recipe is versatile and very easy to prepare; takes about 20-30 minutes.

Arrowroot, naturally gluten-free, is a very nutritious and has impressive health benefits. It is obtained from roots of many different plants and rhizomes. Since it has higher protein concentration and folate compared to other root vegetables, it boosts healthy growth and development. So from being used in infant formula or as a baby food, it also helps in metabolism, digestion and weight loss.


Arrowroot Flour - 1 cup
Sugar - 2 cups
Water - 3 cups
Salt - a pinch
Cardamom Powder - 1 teaspoon
Ghee/Clarified Butter - 3 tablespoons + for greasing
Almonds, slivered - 2 tablespoons
Pistachios, slivered - 2 tablespoons


  1. Grease a tray with some ghee and keep aside.
  2. Take arrowroot flour, sugar, water, salt, cardamom powder and ghee in a thick bottomed pan. Mix thoroughly to remove any lumps.
  3. Place the pan on high flame and cook the mixture by stirring continuously to avoid the mixture from sticking to the bottom of the pan or forming any lumps.
  4. Keep stirring until the mixture turns glassy or semi transparent. Now set the flame to low.
  5. Continue stirring until the mixture leaves the sides of the pan. Immediately, transfer the mixture into a greased tray and sprinkle slivered almonds and pistachios. Gently shake the pan for the mixture to settle down; do not try to level it with a spatula. Do not scrape the left-over mixture from the pan as it sets very quickly and the scraped mixture will not set in well. Allow it to cool down completely to room temperature.
  6. Cut into squares and serve. The left-over halwa can be stored at room temperature for a day. If refrigerated in an air-tight container they stay fresh for 2 days.

  1. This halwa is so versatile that it can be prepared in different flavors like fresh blueberry, strawberry, raspberry, mango, pineapple or any other fruit of your choice. While preparing any of these flavors, extract the fruit juice and add it to the mixture such that the total volume of liquid does not exceed 3 cups. Adjust the sugar quantity depending on the sweetness of the fruit that you are using to flavor. 
  2. If you are preparing it without any fruit flavor as described in the recipe above, you can try your choice of  essence like rose, kewra, pineapple etc., instead of using cardamom.
  3. You can add milk or coconut milk instead of water.
  4. Various other chopped nuts of your choice can be added.

Sunday, April 23, 2017

Zucchini Bread

This delicious and moist Zucchini bread is easy to prepare. Even those picky eaters are sure to devour this bread. Do give it a try once and you will be sold by it forever!

Serves: 6 to 8


Zucchini, grated - 2 cups tightly packed
Ener- G Egg Replacer - 3 teaspoons
Warm Water - 6 tablespoons
All Purpose Flour (Maida) - 2 cups + for dusting
Baking Powder - 3/4 teaspoon
Baking Soda - 1 teaspoon
Salt - 1 teaspoon
Cinnamon Powder - 1/2 teaspoon
Nutmeg Powder - 1/2 teaspoon
Dry Ginger Powder - 1/4 teaspoon
Dark Brown Sugar - 3/4 cup, tightly packed
White Granulated Sugar - 1/4 cup
Vegetable Oil - 1/2 cup + greasing

  1. Preheat the oven to 350F/180C.
  2. Grease and dust a 9*5 inch loaf pan.
  3. In a small mixing bowl, whisk together Ener-G egg replacer and warm water. Keep it aside.
  4. In a mixing bowl, take flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder and dry ginger powder. Whisk until well combined.
  5. In another mixing bowl, take sugar, oil and egg replacer. Mix until well combined.
  6. Add grated zucchini and mix gently.
  7. Fold in the dry ingredients. Mix gently until just combined.
  8. Transfer the batter into the loaf pan.
  9. Bake for about 60 minutes or until the skewer inserted in the center of the bread comes out clean.
  10. Take the pan out of the oven the place it on a wire rack to cool down completely to room temperature.
  11. Unmould, slice and serve.

Wednesday, March 22, 2017

No Churn Orange and Walnut Ice Cream with Watermelon Caramel Sauce

Serves: 6 to 8

This Orange and Walnut Ice Cream is sure to please your taste buds. It is easy to prepare and needs no churning or any stabilizers, Enjoy your scoops topped with some light and fruity Watermelon Caramel Sauce!


Fresh Navel Oranges - 2 large sized
Walnuts, finely chopped - 1/2 cup
Condensed Milk - 1 tin
Heavy Whipping Cream - 2 cups
Vanilla Extract - 1 teaspoon
Orange Zest - 1 1/2 teaspoons (of one Orange)
Salt - 1/8 teaspoon

For Serving:

Watermelon Caramel Sauce - 1/2 cup (Recipe here)
Almonds, Pistachios, Cashew nuts - 1/4 cup ( optional)


  1. Peel the oranges, separate the carpels/segments and collect the juicy sacs from each carpel. Carefully try to detach the sacs from each other. Keep aside.
  2. Take condensed milk in mixing bowl.
  3. Add vanilla extract and salt. Mix well.
  4. Fold in the separated juicy sacs of orange, orange zest and chopped walnuts.
  5. Pour heavy whipping cream into another mixing bowl. Using an immersion blender or an electric blender, whip the cream for about 3 minutes until it is stiff and forms billowy peaks.
  6. Mix a scoop of the whipped cream into the condensed milk and mix gently to lighten the condensed milk. 
  7. Transfer the remaining whipped cream to the bowl containing the condensed milk. Gently fold the whipped cream into the condensed milk until the mixture becomes smooth and silky. Do not over-mix as whipped cream will get deflated and lose its fluffiness.
  8. Transfer the mixture into a freezer container, smooth out the top of the mixture. Place a piece of wax paper on the surface of the mixture to prevent formation of ice crystals.
  9. Refrigerate for at least 6 hours.
  10. Scoop and serve as desired.

Watermelon Caramel Sauce

Yields: About 1/2 cup

Do you have excess watermelon that you are unable to polish off? Then, try this Watermelon Caramel sauce that has a deep fruity flavor. The sauce is light and not as gooey as the traditional caramel sauce.


Fresh Watermelon Cubes - 1.5 kilograms
Sugar - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Salt - 1/8 teaspoon

  1. Puree the watermelon cubes in a blender. Do not add water.
  2. Strain the watermelon juice to remove any chunks. 
  3. Pour the prepared juice into a sauce and bring it to boil. Let it simmer until it thickens and reduces to 2/3rd the original volume.
  4. Now add sugar, cinnamon powder and salt. Stir thoroughly until it is well combined and the sugar melts.
  5. Set the flame to medium and let is simmer for about 12-15 minutes. Turn off the flame and let the sauce cool down to room temperature.
  6. Serve as a topping on ice creams, cakes, cheesecakes, etc., You can also use it in preparing salad dressing.
  7. You can store it in air-tight container in the refrigerator for 1-2 weeks.

Sunday, March 5, 2017

Haalu Holige / Poori Basundi

Serves: 6 to 8

Haalu Holige is a traditional Karnataka sweet dish. The crispy fried pooris are dunked in a mildly sweetened milk and can be served hot or chilled. It is also called Poori Basundi or in Tamil, Paal Poli.


For Pooris:

Clarified Butter / Ghee - 2 tablespoons
All Purpose Flour / Maida - 1 cup + 2 tablespoons
Super Fine Semolina / Chirtoti Rava - 1/2 cup
Salt - 1/8 teaspoon
Ghee/Oil for rolling and deep frying pooris

For Milk syrup:

Whole Milk - 1.25ml
Sugar - 2 cups
Cardamom Powder - 3/4 teaspoon
Saffron Strands - 7 to 8
Slivered Almonds - 3 tablespoons
Pistachios, Cashew nuts, chopped - 3 tablespoons


  1. Take 2 tablespoons ghee and 2 tablespoons all purpose flour in a mixing bowl. Knead it thoroughly using the heel of your palm for 5-10 minutes until the dough becomes soft like butter. 
  2. Now add remaining all purpose flour, semolina and salt. Pour about 1/2 cup of water and knead it into a soft dough. If the dough is hard, keep adding more water, 1 teaspoon at a time, until you get a soft and firm dough. The quantity of water will vary depending on the quality of the all purpose flour and semolina. Keep the dough covered for 1 hour.
  3. Meanwhile, boil milk in a deep pan. 
  4. Add sugar and continue boiling until the milk reduces to 2/3rd the original quantity. Keep stirring the milk frequently and stick any cream that forms to the sides of the pan.
  5. Now add saffron strands, slivered almonds and chopped pistachios and cashew nuts.
  6. Scrape the cream from the sides of the pan, add it to the boiling milk. Continue boiling it for another 3-4 more minutes and turn off the heat.
  7. Now knead the prepared dough and make small dough balls.
  8. In a wok, heat ghee/oil for deep frying.
  9. In a small bowl, take 2-3 teaspoons of ghee/oil. Dip a dough ball slightly in ghee/oil and roll it into thin disc. You can dust the dough ball with flour instead. Using a fork, poke around the rolled out disc.
  10. Deep fry the disc in hot ghee/oil. The fried poori must be slightly golden brown and crispy.
    Place the fried pooris on a kitchen tissue.
  11. Repeat steps 9-10 for all the remaining dough balls.
  12. Drop the fried pooris, one by one, in the prepared milk syrup, gently pressing each poori as you drop it in the milk syrup. Let the pooris soak for 15-20 minutes atleast.
  13. Scoop out a poori and some milk syrup into a serving bowl and serve hot. You can serve them chilled too.
  14. You can refrigerate the pooris soaked in milk in an air tight container for 2-3 days.

Monday, January 9, 2017

Quinoa Mushroom Pulao

Quinoa is a gluten-free grain, has high protein, high fiber, high antioxidants and a low glycemic index. Quinoa, thus one of the healthiest and most nutritious grains has now become a trend and has reached a "superfood" status.

This Quinoa Mushroom Pulao is easy to prepare, needs few ingredients and busting with Indian flavors.

Serves: 2


Quinoa - 1 cup
Water - 2 cups
Cooking Oil - 3 tablespoons
Bay Leaf - 1
Star Anise - 2
Cardamom Pods - 4, crushed
Cinnamon - 1" stick
Cloves - 6
Peppercorns - 8
Green Chili - 3, minced (adjust as per your spice level)
Onions - 1 large, sliced
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Portobello Mushrooms - 10, sliced
Turmeric Powder - 1/2 teaspoon
Pulao Masala Powder - 1 tablespoon
Salt to taste

For Garnishing:

Spring Onion, chopped - 1/4 cup
Cilantro/Coriander Leaves
Slivered Almonds and Cashewnuts

  1. Bring 2 cups of water to boil in a sauce pan.
  2. Meanwhile, clean quinoa thoroughly under running water using a mesh strainer.
  3. Add quinoa to boiling water, lower the flame, cover the sauce pan with a lid and cook until all the water is evaporated. Turn off the flame and gently fluff it up using a fork. Keep it aside.
  4. Heat oil in a large pan.
  5. Add bay leaf, star anise, cardamom pods, cinnamon and cloves. Saute until the spices are slightly roasted and fragrant.
  6. Now add minced green chilis. Saute for about half a minute.
  7. Add sliced onions, ginger paste and garlic paste.Saute until onion turns translucent.
  8. Add sliced mushrooms and saute until they are tender. Do not over-cook the mushrooms.
  9. Sprinkle turmeric powder, pulao masala and salt. Mix until well combined and cook for 2 to 3 minutes.
  10. Now add cooked quinoa, mix gently until well combined. Cover the pan and cook on low flame for 2 to 3 minutes more and turn off the flame.
  11. Garnish with spring onion, cilantro, slivered almonds and cashewnuts.
  12. Serve hot with raitha.

  1. I used white quinoa for the above recipe. You can try red or black quinoa too.
  2. Cooking quinoa so that it is not mushy and each grain is separate is very important. Follow the instructs 
  3. You can try various combinations of fresh green peas, sweet corn, paneer or other vegetables.