Lemon Quinoa (South Indian Style) | Lunch Recipe

Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.

Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.

Lemon Quinoa

Ingredients :
Cooked quinoa – 2 cups
Chana dal & Urad dal – 1/2 tbsp each
Dried red chilli – 2
Green chilli – 2
Roasted cashews & peanuts – 1/4 cup each
Mustard seeds – 1/2 tsp
Dried curry leaves – 6
Turmeric – 1/2 tsp
Oil – 2 tbsp
Juice of one lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
  3. Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
  4. Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
  5. After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Lunch Recipe

Healthy Green Curry With Quinoa Puff | Spinach Broccoli Peas Curry | Lunch Recipe

Spinach Broccoli Peas Curry is a healthy combination of fresh green leafy spinach and broccoli, green peas made into a curry. The sweet and delicious green peas combine very well with spinach and add munch & flavor to this dark green colored dish.

Healthy Green Curry

Spinach is my favorite green veggie and I am always adding it to different recipes. I am either making with dals, dhokla, sabzi, or even in kadhi twice a week. Spinach (Palak) is rich in vitamins A, C, and K, magnesiumiron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions.

Spinach Broccoli Peas Curry

This quick and easy recipe is a delicious way of including more veggies in your diet. Especially if you aren’t too keen on these ingredients separately, as side dishes or in salads. This delicious recipe provides a great alternative for including more these nutritious vegetables in your diet.

Healthy Lunch Recipe

Healthy Green Curry | Spinach Broccoli Peas Curry

Blanched spinach is ground into a thick paste and cooked with broccoli, peas, Indian spices, and condiments in a tomato gravy resulting in a smooth texture and perfect flavor.

Ingredients :
For Spinach Curry
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube

Spices
Cumin seeds – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste

Veggies –
Broccoli cut into florets of even size – 1 big size
Frozen peas – 1 cup
Quinoa puff – 1/2 cup

Green Veggies Curry

Method :

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  2. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
  6. Now add puree spinach and cook on low flame for 5 minutes.
  7. Add blanched broccoli and frozen peas. Let it cook for another 5 minutes.
  8. Switch off the flame. Then add one butter cube, quinoa puffs and mix them well.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Healthy Lunch/ Dinner Recipe

Punjabi Kadhi with Beetroot | Yogurt Based Curry served Pan Fry Potato Fritters | Vegetable Kadhi Lunch Recipe

In Punjabkadhi is a simple, quick meal. Made from besan (chickpea or gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. There are several variations of this food that can be found in states such as Delhi, Haryana, Uttar Pradesh, Bihar, Punjab, Rajasthan, and Gujarat.

Beetroot Kadhi

Punjabi Kadhi got a makeover of pretty pink from beetroot, chickpea flour, greek yogurt. It’s delicious, nutritious and this pinkish beetroot kadhi pairs best with pan-fried potato fritters and served hot steamed rice. It’s an excellent lunch recipe packed with carbs and protein, that your family will love it.

Vegetable Kadhi Lunch Recipe

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiberfolate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂

My Favorite Vegetable – Beets

The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This kadhi has the goodness of yogurt as well as vegetables fused in a very wholesome manner. I already shared spinach based yogurt kadhi and it always hit in my family. 

Vegetable Kadhi Lunch Recipe

Traditionally, the kadhi is loaded with chickpea flour or besan fritters also called pakoras or bhajji. Pakoras are made with sliced onions, potatoes coated in a spicy chickpea batter and deep-fried. But I am not a fan of fried food neither my husband. I always make pan-fried pakoras and it tastes as yummy as the fried ones. Add on I made pakora batter with chickpea flour and oats flour.

Pan or Tawa fried Pakoras

Beetroot Kadhi | Yogurt Based Curry served Pan Fry Potato Fritters

This yogurt based spiced, sweet and tangy beetroot curry is a twist on Punjabi kadhi. It is easy, light and perfect for warm summer months. The crispy pan fried potato fritters adds textural contrast to the smooth kadhi.

Ingredients:
Low Fat Curd – 1 cup
Chickpea flour – 4 tbsp
Beetroot – 1 medium
Chopped garlic – 4
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Fenugreek seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Red chilli powder – 1 tsp
Oil – 2 tbsp
Water – 2 or 3 cups
Salt to taste

For Pan or Tawa Fried Pakoras:
Boiled potatoes – 4 medium size
Chickpea Flour – 1/2 cup
Oats flour – 1/4 cup
Semolina or Rava – 2 tbsp
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1/2 tsp
Salt to taste
Water – 1/2 cup
Oil for pan frying

Method:

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Blend in a mixer without adding water and make a smooth paste. Keep it aside.
  2. For Pan or Tawa Fried Pakoras: Combine chickpea flour, oats flour, semolina, red chili powder, coriander powder, roasted cumin powder, turmeric, salt with a half cup of water in a bowl and make a smooth batter.
  3. Peel boiled potatoes and cut them into round thin slices. Heat tawa or pan and grease with little oil. Dip boiled potato slices in the batter and place on heated tawa on low flame. Put little oil around all pakoras. Allow it cook till crisp and brown. Flip and roast until golden brown. Sprinkle some red chili powder and chaat masala. Keep them aside.
  4. Yogurt mixture: In a blender add yogurt, chickpea flour, garlic, red chili powder, coriander powder, salt with 1 cup of water in a grinder. Pulse twice to combine and keep it aside.
  5. Heat 1 tbsp of oil in a kadhai. Add fenugreek seeds, fennel seeds, and cumin seeds. Saute for a few seconds.
  6. Now add the yogurt mixture and the remaining 1 & 1/2 cups of water. Mix them well.
  7. Cook for 20 minutes on low flame till it becomes little thick and creamy.
  8. Now add boiled beetroot puree and mix with kadhi. Lower the gas flame and cook for 8 minutes.
Non Fried Pakoras