How to Cook Quinoa

Quinoa for weight loss, How to cook quinoa, Health Benefits of Quinoa

Quinoa is one of the world's most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Health Benefits of Quinoa:

It is a grain crop that is grown for its edible seeds. It’s pronounced KEEN-wah. It is a pseudo-cereal. It has been eaten for thousands of years in South America. There are three main types: white, red and black.

A cup (185 grams) of cooked quinoa contains (222 calories):

·         Protein: 8 grams

·         Fibre: 5 grams

·         Manganese: 58% of the recommended daily allowance (RDA)

·         Magnesium: 30% of the RDA

·         Phosphorus: 28% of the RDA

·         Folate: 19% of the RDA

·         Copper: 18% of the RDA

·         Iron: 15% of the RDA

·         Zinc: 13% of the RDA

·         Potassium 9% of the RDA

·         Over 10% of the RDA for vitamins B1, B2 and B6

·         Small amounts of calcium, B3 (niacin) and vitamin E

·         Carbohydrates: 39 grams

·         Fat: 4 grams

·         Omega-3 fatty acids: a little

Quinoa is non-GMO, gluten-free and usually grown organically. Even though technically not a cereal grain, it still counts as a whole-grain food.

It contains large amounts of flavonoids, including quercetin and kaempferol. These are potent plant antioxidants with numerous health benefits.

It is much higher in fibre than most grains.

It is gluten-free. Using it instead of typical gluten-free ingredients can increase the antioxidant and nutrient value of your diet when you’re avoiding gluten.

It is high in protein. It also contains all the essential amino acids, making it an excellent protein source for vegetarians and vegans.

Quinoa appears to be very high in antioxidants. Sprouting increases their antioxidant levels.

Quinoa is high in fibre, protein and has a low glycemic index. These properties have all been linked to weight loss and improved health.

It’s also tasty and goes well with many foods.

Depending on the type of quinoa, it can be important to rinse it with water prior to cooking to get rid of saponins, which are found on the outer layer and can have a bitter flavour. However, some brands have already been rinsed, making this step unnecessary.

Ready to eat recipe (15–20 minutes):

·         Heat 2 cups (240 ml) of water in a pot.

·         Add 1 cup (170 grams) of raw quinoa, with a dash of salt.

·         Boil for 15–20 minutes.

At the end quinoa absorbs most of the water and looks fluffy. It will have a mild, nutty flavour and a satisfying crunch.

Quinoa may improve your blood sugar and cholesterol levels and even aid weight loss.

Margazhi Ven Pongal

Ingredients:-

Raw rice - 1cup

Moong dhal - 1/2cup

water - 5cup

pepper - 1/4tsp

Cumin seed - 1/2tsp

Ghee - 4tsp

Oil - 4tsp

Ginger - 1/4inch

Salt to taste

Curry leaves

Another Method:

Ingredients:

Rice : Moong dal in the ratio of 4:1 for 1 cup (for 250 gms – you can use 200 gms rice and 50 gms moong dal )

Salt

Black Pepper: 15

Cashew nuts: 15

Ghee: 3 to 4 tbsps

Curry leaves

Milk: 3 tbsps

Water in the ratio of 1:4 (1 cup ingredients: 4 cups water)

Ginger: very finely chopped in to tiny little pieces (1 tsp)

Jeera (Cumin) : ½ tsp

Asafoedita

  

Two methods of preparations:

 Method 1 for hotel or for marriage

In this method, you cook all the ingredients together including whole black pepper.

Procedure:

1. In a heavy bottomed kadai, light fry the moong dal and rice in sim for 2 to 3 minutes so that the raw smell of the rice and the moong dal is eliminated.

2. Wash the ingredients well in water and filter the rice moong dal.

3. In a pressure cooker vessel, add the rice moong dal and water in the ratio mentioned in the ingredients section.

4. Add salt, jeera, black pepper, ginger tiny pieces, milk, and curry leaves and pressure cook for around 10 to 11 whistles so that it is well mashed.

5. After switching off the pressure cooker, allow it to settle for 15 to 20 minutes.

6. In the mean while, add a tsp of ghee to a kadai and in sim medium roast the cashew nuts to golden brown colour

7. Open the pressure cooker, immediately add 3 tbsps of ghee, a pinch of asaofedita and the roasted cashew nuts and well mash the cooked pongal very nicely. This needs to be done as soon as you open the cooker. Once the pongal cools down, mashing may become difficult and it will not come smoothly.

Hot delicious pongal is ready.

Method 2:

Perumal Kovil Ven Pongal

In this method, we powder and add the pepper, jeera at the end.

Procedure:

1. In a heavy bottomed kadai, light fry the moong dal and rice in sim for 2 to 3 minutes so that the raw smell of the rice and the moong dal is eliminated.

2. Wash the ingredients well in water and filter the rice moong dal.

3. In a pressure cooker vessel, add the rice moong dal and water in the ratio mentioned in the ingredients section.

4. Add salt, milk, finely chopped ginger pieces and curry leaves.

5. Pressure cook for around 10 whistles.

6. After switching off the pressure cooker, allow it to settle for 15 to 20 minutes.

7. In the mean while, add a tsp of ghee to a kadai and in sim medium roast the cashew nuts to golden brown colour and keep it aside.

8. Powder 20 pepper in a mixie as a coarse powder.

9. In the kadai, add a tsp of ghee, add the powdered pepper and jeera on sim and immediately take it out after a minute.

10. After 15-20 mins, Open the pressure cooker, immediately add 3 tbsps of ghee, a pinch of asaofedita and the roasted cashew nuts and well mash the cooked pongal very nicely. This needs to be done as soon as you open the cooker. Once the pongal cools down, mashing may become difficult and it will not come smoothly.

11. Again add the powdered pepper and jeera and mix with the mashed pongal nicely.

Deepavali Marundhu Recipe

This video takes you through the procedure for making the traditional diwali marundhu recipe in tamil. It's a highly medicinal recipe and aids in digestion and does wonders to the body when taken regularly.

Another Method:

Ingredients:

Ajwain (omam) – 25 gm

Arisi thippili (dried long pepper) – 20 gm

Kanda thippili (dried root of long pepper plant) – 20 gm

Athimathuram (liquorice root) – 10 gm

Dry ginger (sukku) – 25 gm

Chitharathai (‘thai ginger’ or ‘finger root’) – 10 gm

Sirunaga poo – 10 gm

Parangipattai – 10 gm

Vayu vidanga (False black pepper) – 20 gm

Valmilagu (cubebs or tailed pepper) – 10 gm

Milagu (black pepper) – 4 tbsp

Dry dates – 100 gm

Dry grapes (raisins) – 50 gm

Ghee – 300 gm

Jaggery – 3/4 kg

Method:

1. Break arisi thippili, kanda thippili, athimathuram, chitharathai, parangipattai and dry dates (remove the seeds) into small pieces.

2. Dry-roast all the ingredients (except dry dates and dry grapes) in a kadai for five minutes on low flame.

3. Soak dry dates and dry grapes separately in warm water overnight. Soak all other ingredients in water overnight as well.

4. Grind all the ingredients using the soaked water into a fine paste.

5. In a kadai, add the ground paste and saute for five minutes. Then, add grated jaggery and saute again on medium flame.

6. Add ghee in small intervals and saute till you get a fine paste and it reaches ‘halwa consistency’. It should be non-sticky; if you can roll it out as soft balls, then you’ve got the right consistency.

The above method is the traditional one of making the medicine. However, due to constraints of time, people prefer instant powder that is readily available in local medicine shops. Once you buy it, mix it with twice the quantity of water and cook in a heavy-bottomed vessel. Add jaggery and ghee until the legiyam comes together and the ghee is separated.

Authentic Puli Inji Recipe

Ingredients: 

Grated ginger: 1 cup

Sesame oil : 4-5 tblsp

Mustard seeds: 1/4 tsp

Asafoetida: 1/4 tsp

Tamarind extract: 1 cup

Red chilli powder: 1 tsp

Salt: as needed

Jaggery: 4-5 tblsp

Tamarind: 1 big lemon sized

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Cashew Nuts Pakoda Recipe

Cashewnut Pakoda
Ingredients: Bengal Gram Flour - 1/2 Cup Rice Flour - 1/2 Cup Ghee - 1 Tblsp Green Chillies - 2 Broken Cashews - 50 gm Aniseed - 1/4 Tsp Finely Cut Mint Leaves - 1 Tblsp Salt - To Taste Oil - For Deep Frying Cooking Soda - 2 Pinches Method: 1. Add ghee in a large bowl. Rub well along with cooking soda. 2. Mix flours, salt and blend well using finger tips. 3. Add aniseed, green chillies, broken cashews, mint leaves, coriander leaves and mix well. 4. Sprinkle water until it holds the dough. 5. Take handful of the dough and crumble to irregular shapes and deep fry in hot oil, until crisp and golden.

From: https://www.youtube.com/watch?v=ewuHoaOhU3E

Quail Pepper Roast

Quail Pepper Masala/ Kaadai Milagu Masala
Quail is a gift to chicken lovers, who are very much conscious about low fat diet. Quail, known for its bony figure is an exceptional source of minerals and vitamin, and has low fat content. Its quick and easy to prepare. You will just love the taste of this Kaadai Milagu Masala. Ingredients Quail/Kaadai/ Codorniz - 250 gm Oil- 2 Tbsp Onion- 1 (Big- cut into julienne) Tomato- 1 Green chilly- 2 Ginger-garlic paste- 1 Tbsp Cinnamon- a little piece Cloves- 3-4 Bay leaf Coriander powder- 1 Tbsp Chilly powder- 1/2 Tbsp Black pepper powder- 2 Tbsp Salt- to taste To marinate Turmeric powder Lemon juice- 1/2 Tbsp Chicken masala- optional Method
1.Marinate the quail chicken pieces with a pinch of turmeric powder, 1/2 Tbsp ginger-garlic paste, half tsp chicken masala or chilly powder and half Tbsp lemon juice. Keep the marinade in the fridge for 20-30 mins 2.In a pan, heat oil and fry cinnamon, cloves and bay leaves. 3.Fry Onions and green chilly along with the above mentioned seasonings, to golden brown. Add the remaining ginger-garlic paste and fry until the raw smell goes. 4.Add coriander powder and chilly powder to the onions. 5.When the oil begins to separate, add chopped tomatoes and saute until the tomatoes cook well. 6.Now, add the quail chicken marinade to the masala and cook well. Add salt according to your taste. 7.When the chicken is half done, add black pepper powder to it and mix. 8.Sprinkle little water, now and then, until the chicken is completely cooked. 9.Add the remaining 1/2 Tbsp of lemon juice, coriander leaves and mint leaves before removing the chicken from the fire.
Saucy, tangy, spicy Kaadai Milagu masala ready.

Country Crab Rasam

Nandu Rasam or Country Crab Rasam Video

Rasmalai

Rasmalai Halwai Style with Secrets
Bengali Rasomalai Recipe

In this video, let's make perfect Halwai Style Rasmalai. Rasomalai is an Indian Mithai dessert invented by the son of Nobin Das, Krishna Chandra Das (KC Das) in 20th Century. This recipe is basically made by first cooking flat Bengali style sponge rasgullas and then soaking them in a kesar-pista thin rabri (condensed milk) for few hours. Making perfect rasgullas is tricky, that is why I will share secrets to make it easier. This recipe uses Packaged UHT Treated 3% Buffalo Milk.

Ingredients:

Milk for Chenna - 1 liter (I used heritage brand 3% fat, 8.5 solids not fat)

Vinegar / lemon juice - 2 tbsp

Water - 2-3 tbsp

Corn flour - 1/2 tsp

Sugar - 2 cup

Water - 6 cups

Ice cubes - 10-12

Milk for Rabdi - 1/2 liter

Kesar - few strands

Cardamom Powder - 1/4 tsp

Chopped Nuts - as desired

Sugar - 1/2 cup

From: https://www.youtube.com/watch?v=qmooLr-IVe0

Tomato Egg Podimas

Muttai Thakkali Podimas

Horse gram Porridge

Horse gram Porridge is good for weight loss. It is a good remedy for cold , cough and sore throat.

Black Pepper Rasam

This Rasam is tasty. Can be used as appetizer or taken with rice. Good for easy digestion, remedy for cold. 

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Mr Teh Tarik

Teh tarik (literally "pulled tea") is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls and kopitiams within the Southeast Asian countries of Malaysia, Indonesia and Singapore. Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from a strong brew of black tea blended with condensed milk. It is the national drink of Malaysia.

From Linkedin: 

“One Teh Tarik please!” 

Mr Teh Tarik started out in a humble pushcart stall in 2004 at Far East Square. Back then, we served up a wide variety of local beverages – not limited to our brand’s renowned Teh Tarik (also known as “pulled tea”) – and light snacks. 

It was in that tiny space which many quickly got comfortable with, where we began to build a name and future for ourselves. 

Through the zeal and passion of our founder, we have since expanded our business operations to over 20 outlets across Singapore, offering different dining experiences in our Eating Houses (“kopi-tiam”), Canteens and Cafes & Restaurants. 

Today, under Mr Teh Tarik Group’s brand portfolio are Mr Teh Tarik Eating House, Mr Teh Tarik Express and My Briyani House. 

In order to support and grow with our expansion, a wider variety of drinks, local delights and Singaporean-Indian cuisine have also been added to our outlets at affordable prices. Some well-received customer favourites are our renown Mutton / Chicken Briyani, Mee / Nasi Goreng, Prata and Thosai options. 

Our value proposition in maintaining high standards of quality assurance and product consistency is achieved through strict preparation standards in our central kitchen. 

As we continue to strive in serving our customers better, we hope to garner more support for our humble homegrown brand.

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