Thursday, March 24, 2011

Quinoa Khichdi/ Quinoa Stirfry with Peanuts



I make Quinoa Khichidi or Quinoa Upma very often for breakfasts. Come Spring and we feel very hungry whole day. I even wake up hungry and crave for a heavy breakfast. Wish I had a robot who could keep a variety of breakfast items ready for us every morning! Wishes apart, thats why my last post was about breakfast too.
I was introduced to Quinoa a few months back at a salad bar and I became quite inquisitive about this grain which tasted great and felt light on the stomach. I researched more on the internet and came across many recipes. I tried to make salad with a lemon dressing, but it tasted very bland to me. And that is when I decided to try to make Indian style recipes. I tried to make pulao like khichidi, but the quinoa got crushed and mushy when I mixed it with the vegetables and the dal. That is when I decided to make this lighter flavor version which retains the actual flavor of Quinoa while still making it spicy. 

Ingredients 
1 cup Quinoa
1/2 cup peanuts
3 tablespoon chopped cilantro or coriander leaves
1/2 teaspoon cumin seeds or jeera
1 medium potato (boiled, peeled and chopped into cubes)
2-3 green chilies or as per taste
5-6 curry leaves or karipatta(washed)
1/4 teaspoon red chili powder or as per taste
2 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon oil

Method 
Roast the peanuts on medium flame. Coarsely powder them. I put them in the mixer and give a pulse or two to get a coarse powder. I usually don't skin the roasted peanuts as I feel the brown skin is healthy, but they can be skinned if desired.
Boil 1/2 cups of water and put quinoa in it. Add 1/2 teaspoon salt. Cook covered on low flame till the quinoa soaks up all the water. If you feel the quinoa is still not soft, you may add 1/4 cup more water. 
Once cooked mix in sugar and peanut powder and keep aside. 
Heat oil in a pan and add cumin seeds. Stir for a second and add curry leaves and finely chopped green chilies. Add the cubed potato and sprinkle red chili powder. Stir the potato well so that is coated with all the spices. Add the quinoa and mix well with the potatoes. Adjust the sugar and salt as per taste. Season the khichidi with lemon juice and coriander leaves. Serve hot. 

1 comment:

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