Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.

ALL YOU NEED:

Quinoa	1 cup
Water	3 cups
Chopped Onion	1 No.
Chopped Tomato	2 Nos.
Chopped Garlic	5 Nos.
Chopped Ginger	1 inch
Turmeric Powder	Pinch
Coriander Leaf	1/2 cup
Chilly Powder	1 sp
Green Chilly	2 Nos.
Mint Leaf	1/2 cup
All Spices*	1 sp
Mustard	1 sp
Salt	To taste
Ghee	1 sp
Oil	3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ratio) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ Sangeetha Nambi ♬

Change over day !

    Before starting my recipe post, i would like to wish all my friends and co-bloggers a very very "HAPPY NEW YEAR 2014"

    From the name itself you can understand today's post its going to be a different post but related to the FOOD. Now coming to the explanation of the change over: If its a weekend will plan for a different lunch which will be an unusual recipes.

    Eventhough its different and unusual, one day will get bored of that different, unusual recipes as well. Likewise, that bored day has come, was in panic mode on selecting the menu for my lunch. Suddenly i got an idea why i should not go for some variety rice excluding usual kozhambu, rasam and curd. So, i prepared some 5 dishes which are listed below.

    1. Tomato Rice
    2. Coconut Rice
    3. Veg fried rice
    4. Mint Chutney
    5. Potato fry
    6. White Rice

    You know it was tasted really yummy ! Henceforth, have planned to try this monthly rice. Have you ever tried before ??!!
Note: All unlinked recipes will be posted later.

♬ Sangeetha♡Nambi ♬

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.

ALL YOU NEED:

Basmathi Rice	2 Cups
Chopped Onion	2 Nos.
Chopped Tomato	3 Nos.
Coriander Leaf	3 Twigs
Green chilly	5 Nos.
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mint Leaf	Handful
Cinnamon	1 inch
Mustard	1 spoon
Ginger	1 1/2 inch
Garlic	1 Bulb
Cloves	5 Nos.
Ghee	2 spoons
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬