Quinoa & Nectar Kheer | Quinoa Pudding with Liquid Sweetner

I am wishing a Happy Navratri / Vijaya Dasami/ Durga Puja to all my friends. Today I am presenting a low calorie healthy kheer or Payasam or pudding. I can hear you asking, how can a kheer; a sweet recipe can be healthy and low calorie? What if it’s prepared with quinoa and without any sugar? Here comes my Quinoa Kheer prepared with Truvia® Nectar

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Quinoa & Vegetable Dum Biryani | Tamil Nadu Style

This is a traditional Tamil Nadu Style Vegetable Dum Biryani. The interesting twist here is that rice is replaced with quinoa. So here is a fiber rich, protein filled and nutritious quinoa biryani making it perfect for everyone. The quinoa and the vegetables are cooked separately and layered together and steamed again on low flame / Dum to enhance the aromatic flavors.


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Quinoa Puttu – Guest post for 3 Curious monkeys

Yes this is a guest post and you will be seeing more of these guest post from me for 3 curious monkeys. So what’s this 3 curious monkeys? It’s a company run by two great women Shweta Chopra and Shuchi Mehta. They have multicultural books and great apps for kids. It’s true that 3 Curious Monkeys helps kids discover and appreciate our nation India in a contemporary and engaging manner. I Love their apps. The interesting thing is Shweta and Shuchi got to know my blog via Euphoric delight FB group and contacted me for guest posts. (Its going to be a series) I was really elated and humbled and I am really happy to do these guest posts for them.


Quinoa is small grain loaded with protein and it’s a rich source of B vitamins, and also dietary minerals and has a modest amount of calcium. It is gluten-free and considered easy to digest. This grain is perfect for kids as they get sufficient vitamins and minerals along with protein. But one thing that I need to agree is quinoa’s taste is acquired. I started including them along with rice then in soups and stews. Quinoa flour is a great ingredient that can be added along with wheat flour for making rotis and also you can try this flour for baking.

Puttu is a traditional breakfast recipe in Kerala. It is served along with banana and it forms a filling breakfast for everyone. The traditional puttu is prepared with the Kerala Red rice flour but you try it with ragi or wheat flour also. For this puttu recipe I am going to use quinoa flour. This became a huge hit in our household and I realized this is the easies and best way to introduce quinoa for kids. It is one of the easiest recipes and it can be done in a jiffy.

Note: It is not mandatory to have the puttu steamer. You can steam in your convenient way. These steamers are readily available in all Indian stores.


  • Quinoa flour – 1 cup
  • Water – ½ cup
  • Salt – ½ tsp
  • Grated/Shredded coconut – ½ to ¾ cup
  • Sugar – as per taste for serving


  • Dry roast the quinoa flour for couple of minutes or until they turn light brown. (Don’t roast for more than 3 minutes)
  • Let the flour cool down and add the salt and mix well.


  • Now slowly start adding the water and mix them well till you get the corn meal consistency.
  • Keep the shredded coconut ready.


Steaming using Puttu Maker:

Puttu maker has two parts the bottom pot where you steam the water and the top part usually cylindrical vessel where you add the flour mix layered with coconut.

  • Start steaming the water in the bottom part.
  • Meanwhile mix the flour and keep it ready.
  • Once the steam starts to come out, add small amount of coconut as the first layer and fill ¼ of the cylinder with the quinoa flour and then again with coconut and then with quinoa flour. Close it and place it on top of the steaming pot.
  • Let it steam for 4 minutes and that’s it.


Yummy puttu is ready. Open the cylindrical part and push the puttu out.

Steaming in regular way:

  • You can steam it the double boiler method that we use for melting chocolates.
  • Boil the water in a pot and place another vessel with this flour and cover it with a plate and steam it for 5 minutes.
  • In this case mix the flour and coconut together.

You can also use Idly cooker to steam these.


Now mix sugar according to your taste and serve it along with banana. I usually add 2 to 3 tsps of cane sugar.

Cross posted here.



South Indian Style Quinoa Stew with Veggies


This week DFT theme is “Oil-free Cooking”.  I was planning to prepare some salad first but then I went back to my     favorite soup. I agree I am obsessed with this little grain quinoa. :-) A small grain loaded with protein and fiber. One thing I need to admit is that it took me some time to get adjusted to quinoa taste. It’s purely acquired. I started with this quinoa black bean salad. And then slowly started to mix it rice. I mix 1.5 cups rice with 1/2 cup of quinoa and cook them as usual in pressure cooker. Then I started adding them in bisi bele baath and other variety rices.


This South Indian Style Quinoa stew with veggies is another attempt to try quinoa in a different way. This is a make ahead meal and I usually make soups in bulk and have them for lunch for at least  3 to 4 days. A great filling and balanced meal. You can use the veggies that you have in hand. This is perfect for kids too. You can add whole grain pastas along with quinoa and make it to pasta and quinoa soup.


Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here!


  • Quinoa – 1/2 cup
  • Corn – 1/4 cup
  • Tomatoes – 4 (Finely chopped)
  • Spinach – 1/4 cup
  • Half of medium onion (Finely Chopped)
  • Cauliflower florets – 1/2 cup
  • Cumin powder – 1 tsp
  • Black salt – 1/2 tsp
  • Regular salt – 1/2 tsp
  • Sambhar Powder – 1 tbsp (adjust it according to your taste) / You can also use regular curry powder or mix dhaniya powder and garam masala.
  • Vegetable Broth – 1 can (32 oz)


  • Wash the quinoa and soak it in water for half an hour.
  • Heat the pan and add the finely chopped onions.
  • After couple of minutes add the chopped tomatoes and regular salt.
  • Let it cook for 3 to 4 minutes and then add the corn, cauliflower florets.
  • Mix them well and add cumin powder, black salt and sambhar powder.
  • Now add the entire can of vegetable broth and then add the soaked quinoa.
  • Let the stew simmer until the quinoa is perfectly done.
  • Just before turning the heat off add the chopped spinach.


That’s it yummy quinoa is ready :-) Serve hot with bread or crackers.


Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.

Here are the other entries.

Lauki Koftas


Methi Paneer/Tofu curry


Egg Masala Curry


Kothimbir Vaadi


Thai Salad Corn Tacos



Peas Pilaf


Zero Oil Polenta




Ragi Porridge

Ragi porridge 2

Multigrain Paniyaaram with Veggies – DFT

My Paniyaaram Saga continues.. The proud DFT team brings the indulging dishes made in Appe/Paniyaram/Abelskiever Pan! Indulge with Appe/Paniyaram/Abelskiever Pan Goodness!

You can find my traditional sweet and savory paniyaarams in the below links.

  1. Kaara Kuzhi Paniyaaram
  2. Sweet Kuzhi Paniyaaram

This is yet another paniyaaram dish but with a twist to the traditional one. The batter is completely different. No Rice and No Urad dhal at all. I am using red poha/flattened rice, oats, quinoa, toor dhal, moong dhal and flax seeds.


I usually try adai with this mix but this time thought why not try paniyaaram?? I also added the veggies that I had in stock and eureka!!! Here is the multigrain paniyaaram with veggies. You can add any veggies that you have in hand. Its a filling and healthy meal/snack loaded with veggies and grains. You can serve this with the tomato onion chutney or with any spicy chutney that you like.



Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here!


For the batter:

  1. Toor dhal – 1/4 cup
  2. Moong dhal – 1/4 cup
  3. Quinoa – 1/4 cup
  4. Red poha/flattened rice – 1/4 cup
  5. Flax seeds – 1/4 cup
  6. Regular Oats – 1/4 cup
  7. Water for soaking
  8. Salt – 1 tsp


  • Soak all the grains and dhals in water for at least 4-5 hrs. (I let it soak for overnight, oats gets mushy but its ok)
  • Wet grind them like idly dosa batter and add salt and mix well.
  • Let it sit for 4 to 5 hrs.

For the Veggie Masala:


  • Grated Carrot – 1/4 cup
  • Grated Cauliflower – 1/4 cup
  • Finely chopped half of medium sized onion.
  • Chopped cilantro – 2 tbsps
  • Red chilly – 1
  • Green chilly – 1
  • Curry leaves – 1/2 strand
  • Oil – 2 tsps + making paniyaaram
  • Mustard seeds – 1 tsp
  • Urad dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Salt – 1/2 tsp


  • Heat the kadai and add 2 tsps of oil.
  • Once the oil is hot add the mustard seeds, urad dhal and channa dhal.
  • As they start to splutter add the curry leaves, the red chilly and the green chilly.
  • Let it cook for a minute and then add the finely chopped onion.
  • Cook till the onion turns translucent.
  • Now add the grated carrot and cauliflower and cook for couple of minutes along with salt..
  • Add the cilantro and mix well.


Thats it the masala for paniyaaram is ready. Now mix this with the batter.

Making the Paniyaarams:

  • Heat the paniyaaram pan.
  • Add little oil in each of the kuzhi’s or the holes.
  • Fill 3/4th of the kuzhi’s with the batter. You need that space because the paniyaaram will rise.
  • Allow it to cook for 1.5 to 2 minutes. (As this is multigrain, it does take some time)


  • Using the paniyaaram stick, flip the paniyaarams and let it cook for 1 mt.

Thats it. Yummy Multigrain paniyaaram is ready.

Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.

Here are the other entries.

Spinach Pakoda Kadhi


Veggie Manchurian Balls



Ram Ladoo




Mixed Lentil Koftas


Minty Falafel Bites



Shaam Savera



Quinoa Lentil Paniyaaram



Instant Paniyaaram


BisibeleBath with Quinoa and Masoor Dhal – DFT

  Advance Mother’s Day wishes to all the moms out there :-)

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What would I say about my mom?  This is entire blog is dedicated to her and I am here today posting recipes only because of her. Thank you amma :-)

In previous post I mentioned that this month is going to be coding month but not cooking but here I am within two days with a recipe. ;-) As this is for DFT and as its mother’s day special I didn’t want to miss it. Bisibelebath is one of the comfort food and my mom makes it from scratch. I have already posted easy one pot dish bisibelebath but this one is going to be with quinoa, rice and masoor dal instead of toor dal and this recipe is also from scratch. We prepare the masala fresh and add it to the dish.

We all know the health benefits of quinoa. A small grain loaded with protein and fibre and a great substitute for rice. But in this recipe I am not using only quinoa but adding rice too. Quinoa is an acquired taste so when you are starting its better to add it along with rice and slowly you can wean the rice. I personally feel masoor dhal is light and easy to cook and you can find the benefits here.

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For this recipe I am using marathi moggu or kapok buds which is widely used Mangolorean and Chetinad cuisine. Its optional but if you have do try it with that. :-)

Here is this simple recipe.


For the masala:

  • Dhaniya / Coriander seeds – 3 tbsps
  • Urad dhal – 1 tsp
  • Channa dhal – 2 tsps
  • Methi seeds – 1/2 tsp
  • Curry leaves – 1 strand
  • Elaichi / Cardamom – 2
  • Kapok Bud / Marathi moggu – 1
  • Cinnamon – 1 inch stick
  • Cloves – 2

Other Ingredients:

  • Half of medium sized onion
  • Tomato – 1
  • Mixed vegetables – 1 cup
  • Turmeric powder – 1/2 tsp
  • Jaggery – a small piece
  • Salt – 1 tbsp (as required)
  • Quinoa – 1/4 cup
  • Rice – 3/4 cup
  • Masoor dhal – 1/2 cup
  • Water – 1 cup + 4 cups
  • Tamarind – small goose berry size
  • Chopped cilantro – 1 tbsp

For Tempering:

  • Oil – 2 tsps
  • Mustard seeds – 1 tsp
  • Hing – 1 tsp
  • Methi seeds – 1 tsp


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  • Soak the tamarind in 1 cup of water for at least half an hour and extract the juice or if you are using tamarind paste dilute 2 tsps of tamarind paste in 1 cup of water.
  • Soak the dal, quinoa and rice in water.
  • Meanwhile dry roast the ingredients given under for the masala and grind them into coarse powder without adding water.
  • Heat the pressure pan or cooker and add oil.
  • Once the oil is hot add the mustard seeds, hing and methi seeds.
  • As they start to splutter add the chopped onions.
  • Cook until they turn translucent and add the other veggies.
  • Add salt and turmeric powder and cook for couple of minutes.
  • Now add the tamarind water and let it cook for another couple of minutes.
  • Now add the dry masala and mix well and make sure there are no lumps.
  • Then add the washed dal, quinoa and rice mixture and add the remaining 4 cups of water.
  • Check for salt and add the cilantro.
  • Pressure cook for up to 5 whistles.

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Thats it. Yummy quinoa bisibelebath is ready.

Serve hot with raita.

Eggless Pumpkin cookie with quinoa flour

Everytime I walk into my grocery I see these different varieties of pumpkins, acorn squash, butternut squash and what not. So I thought why can’t try a pumpkin cookie for the road trip. I love pumpkin pie, so thought of using the same spices. Basically this recipe is inspired from here and instead of whole wheat flour, I am using quinoa flour. And I went ahead and made my own pumpkin puree. As I am using quinoa flour, added additional sugar too. Also I am not using the chocolate chips but you can use either white or brown chocolate chips or instead use walnuts also.

Eggless Pumpkin cookie with quinoa flour

  • Difficulty: Easy
  • Print

Prep Work: (If you are not using canned pumpkin puree)

Cut half of pumpkin, deseed and peel the skin. Chop them into chunks and microwave them for 5 minutes or let them boil for 5-7 minutes till they become tender. Let them cook and puree it.


  • Quinoa flour – 3/4 cup
  • Regular oats – 1/2 cup
  • Cane sugar – 1/2 cup
  • Baking powder – 1/2 tsp
  • Salt – 1/4 tsp
  • Ground cinnamon – 1 tsp
  • Ground nutmeg – 1/2 tsp
  • Ground ginger – 1/4 tsp
  • Maple syrup – 1/4 cup
  • Pumpkin puree – 1/2 cup
  • Vanilla extract – 1 tsp
  • Sunflower oil – 1.5 tbsp


  • Preheat oven to 350 degree F and grease a cookie sheet or cover it with parchment paper / aluminum foil.
  • In a bowl combine flour, oats, sugar, baking powder, salt, and spices (dry ingredients) and mix well.
  • In a separate bowl, combine maple syrup, pumpkin, and vanilla, oil and mix well. (wet ingredients)
  • Add wet ingredients to dry ingredients, and mix them well.

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  • Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly.
  • Bake 10-12 minutes, or until edges begin to turn golden brown.

Let it cool and pack them in an air tight container or ziploc and thats it you are all set.

It exactly tastes like pumpkin pie, so you can add whipping cream on top, if you want too. :-)

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Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46


Maalaadu – Split Roasted Chickpeas Balls with Quinoa Flour

Happy Rakshabhandan to all :-)

Here we are at blogging marathon week 2. For this week I chose the kid’s delight / Kid’s healthy snack as my theme. Since its rakshabhandan, I wanted to do something sweet, so picked this up as my first dish.

Starting BM week2 with a sweet snack. :-)

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Maalaadu – pottukadalai urundai, roasted dalia sweet balls. My mom used to make these a lot for me during my UG hostel days. These stay for up 10 days when stored in an airtight container. Rain or shine always from Home to Hostel, maaladu will be there for sure in my luggage. This is a no stove dish.  I never made this for vaandu till we read Junior Kumbhakarna. In order to wake up Kumbhakarna, they bring mountains of delicious smelling laddus. Vaandu got hooked to that and started asking for laddus. I know making laddu is not easy task and thats when I thought why can’t I try the maaladus instead of laddus. So here comes the recipe. I just added quinoa flour to make it more healthy, but its completely optional and its healthy without quinoa flour too as roasted chickpeas has good protein too. 


  • Pottukadalai/Split roasted chick peas – ¾ cups
  • Quinoa flour – ¼ cup. (If you are not using quinoa flour, take 1 cup of split roasted chick peas)
  • Sugar – 1 cup
  • Melted Ghee or Clarified butter – as required minimum ¾ cup is required as ghee is the binding agent for holding the balls.
  • Chopped nuts like almonds, pistachios – ¼ cup (optional)


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  • Grind pottukadai and sugar together and then mix the quinoa flour if using.
  • Also if you are using chopped nuts, add them and mix well.
  • Split the flour into 4 equal parts.

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  • I usually add 2 to 3 tbsps of melted ghee on portion of the flour and mix them and see if I can make urundai/ball out of it. If its not holding I add little bit more ghee and make the balls.
  • Repeat the process for remaining flour.

More the ghee, more the taste and the shape of the ball will be perfect.

Earlier cross posted here for IMC Book Week 2014.

Submitting this recipe for Kids delight event

Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging Marathoners doing BM#43

submitting this recipe to Kids Delight Event

Quinoa – Green gram dosai / Pesarattu

We are using Quinoa for the past three years. I justused to cook it along with rice. (If I am planning to cook, 2 cups of rice, I would add 1.5 cups of rice and 1/2 Quinoa). It has become very popular here in US. They are different type of Quinoa, but so far I have used only the regular white one. Then I started experimenting Quinoa by adding it in salads and in some other rice recipes. Even they they were a hit, but nothing got hit like this one pesarattu or dosa..

I got this recipe from my colleague. Quinoa and green gram, what a combo?? A healthy and a yummy tiffin with high protein and low carbs.



  • Quinoa(white) – 1cup
  • Green Gram dhal (patchai payaru, green moong dhal) – 1 cup
  • Green chilly – 1
  • Ginger – 1 inch piece
  • Chopped onion – 1/4 cup (Optional)
  • Salt – to taste
  • Oil for preparing dosa.


  • Soak quinoa and green gram dhal for 4 hours
  •  Wash them well and grind it along with green chilly and ginger.
  • Add salt and let it sit for 3-4 hours. It doesnt need to ferment like regular idly dosa batter. (But at times I have let it ferment overnight too)


  • Before making dosas, add the chopped onion to the batter.
  • Make dosa in the regular way.
    • Heat the skillet or tawa.
    • Once the skillet is hot, spread a ladle full of batter and spread it evenly.
    • Apply oil around the corners.
    • Let it cook for about a minute.
    • Now flip the dosa and let it cook for about 30 to 40 secs.  


Yummy and healthy dosa ready. Serve it with chutney/sambhar or milagai podi.

Cross posted at IMC