Pasta and Paratha is a simple manifestation of my own struggle to bring flavor and pleasure to the mundane task of eating.
The process that finally culminates into the crucial decision of “what’s for dinner” can be exasperating. So, along the pages you will find menu ideas, party food, cooking tips, everyday fare and an occasional gossip!
More than anything this blog is about love and enjoyment of food and its preparation.
You are most welcome to share your recipes, tips and secrets.
This is a dish I cook only for myself for the simple reason that the introduction of Quinoa as a part of everyday food still hasn’t sunk in for the rest of my family. Usually, I give in and just go along with what everybody else is eating in the house but after having come to know of the health benefits of Quinoa, I make it a point to cook it for myself atleast twice a week.
This recipe is pretty basic but packs in a lot of flavor and nutrition. The crunch of the peanuts and the smoothness of the yogurt give this dish a good balance. Whereas, the green chili adds a delicious zing and of course a contrast of color to the dish.
Quinoa – 1 cup
Roasted peanuts – ¼ cup
Blended yogurt – ½ cup
Water – 2 cups
Green chilies – as tolerated
Cumin seeds – ½ tsp
Curry leaves – a few
Chopped cilantro – 2 tsp
Olive Oil – 1 tsp
Salt & Pepper
Heat the oil in a skillet and add cumin seeds to it. When the seeds start to crackle add curry leaves, green chilies, chopped cilantro, roasted peanuts and give it a quick stir. Mix in the quinoa and cook for 2 minutes on medium flame stirring constantly. Then pour in water and season with salt and pepper. Mix well and cook for 15 minutes or so until the quinoa is nearly done. Fold in the blended yogurt and cook on slow flame for 7 minutes or so. Turn the heat off and cover for a few minutes before you transfer it to a plate. Garnish with roasted peanuts and a green chili and help yourself!
·With Ghee/more yogurt/curry
·Go easy on the salt as the yogurt also adds a little bit of a salty flavor to the dish.
·Vegetables like carrots, corn, potatoes or even bell peppers can make a good addition to this basic recipe.
·Quinoa is high in protein content, gluten-free and easy to digest.
·Quinoa is a healthier alternative to white rice.
This simple dish that I cooked for myself goes to: