Asian Stir Fry Quinoa

A fellow food blogger and an inspiration I connected on the Food Bloggers of Canada group, Gabby Peyton, and decided to be a part of the Around the World in Twelve Plates Challenge, a blogging challenge that requires us to prepare dishes and experiment with cuisines from different countries, each month.

Beginning with China for January I came up with Asian Style Quinoa, using the Stir Fry method of cooking, with the traditional Chinese wok as my instrument. In vegetarian authentic Chinese food. I have clubbed this with Tofu, a vegetarian option commonly used in Asian cooking. For non-vegetarians, you can add shrimp instead of Tofu.

Asian Style Quinoa can be eaten itself as a meal, or enjoyed with a sauce / gravy with veggies as a substitute to Vegetable Fried Rice. A healthy and appetizing option, this hardly takes up any cooking time and makes for a great evening meal after a tired day at work.

Asian Stir Fry Quinoa

Asian Stiry Fry Quinoa with Tofu

Ingredients

• 1 cup Boiled Quinoa
• 1/2 cup Tofu, cut into cubes
• 1/2 Spring Onion Greens, finely chopped
• 1 cup White Onion, finely chopped
• 2-3 pods of Fresh Green Garlic, finely chopped (Can use regular garlic)
• 1 green chilly, finely chopped
• 1 tsp Sesame Oil
• 1 tbsp Soy Sauce
• Salt and Pepper to taste
• Fresh Green Garlic strands for garnish.

Method

• Heat the wok, and when on high temperature, add the sesame oil, green chillies, garlic, onions, spring onion greens and fry well.
• Once the onions get caramelized, add the tofu pieces and fry till crispy.
• Add the boiled quinoa and mix well.
• Add salt and pepper, soy sauce and stir well.
• Cook till the mixture is nice and dry.
• Garnish with the fresh green garlic greens and serve hot.

Asian Stir Fry Quinoa with Fresh Garlic

Check out the other participating recipes for the Around the World in Twelve Plates: China Challenge. 

Dish ’n’ the Kitchen: https://dishnthekitchen.wordpress.com/2017/01/31/chinese-red-cooked-beef-around-the-world-in-twelve-plates/  

The Tasty Gardener: http://www.tastygardener.com/around-the-world-in-12-plates-china/  

My Organic Diary: http://my-organic-diary.com/2017/01/crispy-tofu-rice-bowl/ 

SugarLovesSpices: http://www.sugarlovespices.com/eggplant-asian-salad/  

Korena in the Kitchen: http://wp.me/p5z1Ak-2rL  

The Food Girl in Town: http://thefoodgirlintown.com/2017/01/31/around-the-world-in-12-plates-china/ 


Hope you enjoy this recipe and follow me this whole year to check out new recipes from across the world.

Happy Eating!

Paneer Kadai

After trying different cuisines during the holiday season, my taste buds craved for some pure Indian food and what better than the classic Naan, Subzi, Dal and Rice combination.
Normally our curry consists of typical spices in the whole form like chilies, cardamom, cloves etc.However, I tried my version of Paneer Kadai with freshly ground chilies and fresh garlic. Fresh garlic is easily available in the winters and is said to be very good for health.
Add the spice to your diet this winter and remain warm

Paneer Kadai

Ingredients

Paneer Kadai

• 1/2 Slab of Paneer, cut into cubes
• 1 cup onions, sliced
• 1 cup green bell pepper, sliced
• 1 Cup Tomatoes, finely chopped
• 1 bunch of fresh garlic, at least 5-6 pods
• 3 fresh green chilies, finely grounded 
• 1 red chilly, dry and finely grounded
• 1 tsp Garam Masala
• 1 tsp Honey
• Salt to taste
• 2 tsp Oil
• Water as required
• Coriander  to garnish

Method

• In a mortar and pestle, finely ground the chilies and fresh garlic and make into a fine paste. Prepare this paste only when you are ready to make the dish. You can add some salt to make it easier to ground the masala.
• Meanwhile, take oil in a kadhai and shallow fry the onions and bell peppers. When they are almost cooked, add the paneer cubes and let it fry till it gets a golden brown color.
• In another pan, take oil and add the chili garlic paste.Add the tomatoes and other powdered masalas and cook well.
• After that add the onions, bell peppers and paneer and mix well.
• Add salt and honey and simmer for 10-15 minutes.
• Garnish with coriander and serve hot with your favorite bread.
• Add water in the gravy only if needed for consistency
  
  

  

  Paneer Kadai

  
   Enjoy this recipe as a perfect weekend dinner plan or a must prepare recipe for your guests.

Bhindi Bhajiya / Okra Fritters

Bhajiya / Pakora / Fritters is a common snack enjoyed in every Indian household, typically made up of vegetables dipped in gram flour batter with spices. 

My grandmother belonged to a small village near Jamnagar in Gujarati family, and hence the food in our house was typically made of Kathiawadi flavors, a local cuisine of a part of Gujrat.

This Okra fritter is a baked version of my grandmother's recipe.

Bhindi Bhajiya . Okra Fritters

Ingredients

Okra Fritters

• 10-12 Bhindi / Okra
• 2 cups Gram Flour / Besan
• 1 tsp Hing / Asafoetida
• 2 tspHaldi / Turmeric Powder
• 1 tsp Red Chilly Powder
• 1 tbsp Ginger-Chilly Paste
• 1 tbsp Hung Curd
• Salt to taste
• Chaat Masala to Garnish
• 1 tbsp Oil
• Tomato Ketchup and Coriander Chutney to serve

Method

• Pre-heat the oven to 180 C /350 F.
• In a bowl, mix the gram flour, all spices, salt and ginger-chilly paste. 
• Add hung curd and mix well. Add water to form a thick consistency of the batter.
• Wash the Okra / Bhindi and rub well with a dry cloth. Cut into two halves and split the halves again.
• Grease the baking plate with oil. Dip the bhindi/okra in the batter and place on the baking tray. 
• Bake for 25 minutes and turn the fritters in the middle so that all sides are cooked well.
• You can also deep fry these fritters if you like. 
• On the plate, you are going to serve, sprinkle Chaat Masala as a base and serve the fritters.
• Serve with tomato ketchup and coriander chutney.
• Can be enjoyed as a starter or a midday snack with a hot cup of tea.

Bhinda Na Bhajiya

Avocado Hummus

Hummus is a Middle Eastern delicacy served as a dip, spread or by itself as an appetizer with crackers or Lavash sticks. I relish this creamy dip and make it very often. You will always find a bowl of hummus stored in my refrigerator. 

The basic ingredients used in Hummus are chickpeas, garlic, and olive oil.I decided to add a little green to this recipe by adding a whole avocado, fully ripened and thus include my daily intake of avocado in a new form.

An option other than guacamole, that you can use in your wraps, burritos or shawarmas. Use this as a chutney on your morning toast.

Avocado Hummus

Ingredients

Avocado Hummus

• 1 cup Boiled Chickpeas (Canned or Soak at home for 12 hrs and pressure cook for 2 whistles/microwave for 25 mins)
• 1 fully ripe Avocado
• 2 pods of Garlic
• Sea Salt, to taste
• 1 tbsp lemon juice
• 1/2 tbsp Curd
• 1 green chilly, finely chopped
• Olive Oil
• Chilly flakes to garnish

 Method

Take all the ingredients and blend into a fine paste. 

Make sure to add adequate lemon juice to keep the color fresh.

Garnish with Chilly Flakes

You can refrigerate this dip for almost a week. 

Add an avocado seed in the mixture to avoid discolouring

Avocado Hummus