Quinoa Adai

          Though I have been cooking quinoa for so many years now, I have been using it only, in the place of rice in pilafs or just cooked it as such or with some rice and used it with sambar and curries. Only now, I have started using it in dosa batter and muffins and the next in that list is this Quinoa Adai. This is not a big recipe, we make it the same way as regular adai, using quinoa in the place of rice, the adai came out well and the quinoa gave a nice taste to the it..

Sorakkai Chutney, Bottle Gourd ( Lauki ) Chutney

          Today's post is going to be another healthy and delicious chutney with bottle gourd, Sorakkai Chutney, Bottle Gourd or Lauki Chutney. The first time I tasted it, I was even surprised to know that there was bottle gourd in the chutney, but now when I think about it, we make chutneys with almost all vegetables and greens. Though, basically this chutney is made to go with idlis and dosas, you can still have it with rotis or even have it with some plain rice..

Suran Sabzi, Senai Kizhangu Curry, Yam Curry

          Whenever I bought Senai Kizhangu/ suran/ yam, the first dish that I made with it was always the senai kizhangu fry, and the next one would be the masiyal and sometimes I have made a gravy/ kuzhambu with it to go with rice. I have never tried making a curry with it to go with rotis, this is the first time that I tried this sabzi with suran. It's a curd/yogurt based gravy which gives the thickness and creaminess to it and it goes very well with both rotis and rice..

Soy Chunks Pulao, Meal Maker Pulao

          We like soy chunks at home, it's a good source of protein in a vegetarian diet, usually I add it to kurmas, briyani and I have also made parathas with it too. Recently I made this pulao with soy chunks, it's a simple and flavorful dish and very nutritious. Serve it along with a vegetable raitha or kurma for a complete and delicious meal..

Eggless Quinoa Muffins

          It's been a long time time since I had baked some muffins or cakes, in fact I have not been doing much baking because of the hot weather also, but now the temperatures have come done, so might be I'll be baking more. Coming to today's post, I have wanted to use quinoa in baking for a long time, but the first time, I had used uncooked quinoa in baking and the results were not good. After that, for some reason, didn't do it again until now, this time I used cooked quinoa in these Quinoa Muffins and they turned out good and I was very satisfied with them. I have used whole wheat flour/ atta along with the cooked quinoa, and they are not too sweet, so they are perfect for breakfast or snack. I have also added some grated carrots, golden raisins and walnuts and they tasted very good with a nutty texture from the quinoa..

Methi Chaman, Fenugreek Leaves With Paneer

          My daughter's favorite side dish for rotis is Palak Paneer and I have two versions of it on the blog. Recently I came across this dish, Methi Chaman and gave it a try, we can call the dish, a cousin to Palak Paneer. We grind and cook a mixture of fresh methi/ fenugreek leaves and spinach and add paneer at the end. This dish looks similar to Palak Paneer, but the methi gives a wonderful flavor and taste to the dish and it goes very well with rotis, naan and pilafs..

Pineapple Kesari, Pineapple Sheera

          Kesari is a favorite at home and since we all like pineapple, we love this Pineapple Kesari very much. It's been a long time since I made it at home, and now since pineapples are in season, I made this kesari. It's a very easy dish, we can use both fresh and canned pineapple, and the pineapple flavor takes the regular kesari to the next level..

Vazhaipoo Kuzhambu, Banana Flower Gravy

          Vazhaipoo Kuzhambu, gravy with banana flower, I had seen this on a cookery show, long time back, but never got to try it, until now. I remembered the recipe very vaguely, so then I saw this recipe video and followed it. They also call this gravy as ' Saiva Meen Kuzhambu ', which means Vegetarian Fish Gravy', the reason might be that, the ingredients added and the way it's cooked is all similar to that of a Fish Gravy. The kuzhambu is tangy and spicy and goes very well with some plain white rice..