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1.Quinoa Pulao INGREDIENTS: Quinoa, 1 cup. Red onion, speciality size, 1. Roma tomatoes, 2. atomic number 19 chilies, 2-3. chop up up vegetables like green beans, cauliflower, carrots around 1 cup. Green peas, ¼ cup. Ginger-garlic ranch, 1 teaspoon. Turmeric powderize, ¼ teaspoon. Chili powder, ½ teaspoon. Garam masala powder, 2 teaspoons. season as per taste. cut mint and cilantro, 1 cup. Water, 1-3/4 cups. Salt as per taste. set: Wash the quinoa grains well and soak them water for 20 minutes. cut the onion and tomatoes finely and slit the green chilies into two. heating a pan with some oil. When the oil is hot enough, kick in the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and encumber sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chop up vegetables and green peas and happen sautéi ng under intermediate flame until the veggies be partially cooked and the masala powders withdraw their raw smell. summarize salt and water and let it manage to a boil. thus lower the flame and add the quinoa grains and flux everything well. Cook disagreeable under low flame for 10 minutes until the grains are cooked and the dish turns a little round dry. Switch turned the stove and let it cool for 5 minutes.

Add the chopped mint and cilantro leaves and fluff the grains with the fork. military service with raita and pickle. 2.Eggplant and Drum delay veggie curry. INGREDIENTS: Eggplants, medium-sized , 3. If Japanese eggplants are used, comple! tely one is required. Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are in stock(predicate) in uninterrupted Indian stores. Small onions, 2. Mustard seeds, ¼ teaspoon. Ginger-garlic paste, 1 teaspoon. Chili powder, 1 teaspoon. Coriander powder, 2 teaspoons. Sambar powder, 1 teaspoon (optional). Salt as per taste. Curry leaves and cilantro for garnishing. formulation: Dice the onion finely. Cut...

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