Sunday, October 19, 2014

Quinoa Masala Dosa with Potato Curry


Quinoa is a superfood - one of the healthiest foods in the world. It is a complete protein, and contains so many nutrients, fiber, magnesium, and folate to name a few. Though it isn't a grain, it can be used as a cereal grain. What I'm confused about is why more people don't incorporate this amazing food into their diets. I'm ready to make the change myself. In my opinion, quinoa is like the healthier, fitter, better looking cousin of rice. 


Today I'm sharing a very popular Indian recipe in which I've substituted rice with quinoa to make a healthier version of the dish - quinoa masala dosa! My husband, who is actually Indian, said it was pretty darn authentic, even though I substituted the entire grain! I have to say, it was really delicious.

Notes-
  • This time, I've only substituted half the rice with quinoa. To go the whole way, just use 1 1/4 cup of quinoa and leave out the rice.
  • Serve this delicious dish with sambar and red chutney. 
Try it out and let me know how it goes!


Quinoa Masala Dosa with Potato Curry
Makes 8-10 large dosas

Dosa-
1/2 cup quinoa
1/2 cup urad dal
1/2 cup rice
1/8 cup chana dal
5-7 fenugreek seeds
salt to taste

Potato Curry-
2-3 potatoes
1 green chili
1 onion
salt to taste
1/2 tsp turmeric
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a few curry leaves
2 tbsp oil or ghee
some water


Soak all of the dosa ingredients except salt in a large bowl filled with water for 6 hours or overnight.


Wash them and grind them in a blender with a little water to get a fine batter. Make sure to strain the batter and regrind the chunky bits, you don't want any little pieces or chunks. It has to be ultra smooth.


Add salt and water to get the consistency you want, somewhere between pancake batter and crepe batter. Let it ferment for 5 hours if you want, but this step is not necessary.

To make the curry-


Boil the potatoes or cook them in a pressure cooker till completely soft and cooked through. Peel and chop into small pieces and mash them (leave it a little chunky for texture)


Heat oil and add the chana dal and urad dal.


When they start changing color, add the mustard seeds, cumin sees, curry leaves, and turmeric.


Add green chili and onions and fry till translucent.


Add potatoes, around 1/4-1/2 cup of water, and salt. Cook covered for 5 minutes and turn off the heat.

To assemble-


Heat a large nonstick pan on medium heat and brush it with an onion and some oil.


Ladle a 1/3 cup full of the batter in the center of the pan and swirl or use the back of a wide spoon in a circular motion to spread it into a thin, even dosa. If you didn't use oil before, spoon oil around the edges of the dosa now.


Cook for 2-3 minutes until the bottom of the crepe is golden brown. On top, spread red chutney and  the potato curry. Close it and serve! Enjoy!



Saturday, October 11, 2014

100 Posts Celebration and Giveaway!

Last week, I officially published 100 blog posts! In fact, my hundredth post was this delicious mango milkshake post. 
I started my blog over 4 years ago, in 2010, to share my creative adventures, from cooking to painting to photography. Over the years, I've been able to hone my cooking skills, and improve my photography. I've had opportunities to share these recipes with people from all over the world and participate in wonderful collaborations.
 
Reaching 100 posts is a huge achievement for me. The time, effort, and dedication it takes to create blogposts is only known by bloggers and their families. I want to thank my mom, for her encouragement and support, my hubby, for his support and the awesome lens he got me, and you, all my readers. You are the reason I keep blogging and writing. Thank you. 

So the reason why I'm bombarding you with pictures of the eggs I've painted is that I've decided to giveaway a custom painted, handmade ostrich egg! To enter the giveaway...
  • leave a comment below saying what you would want painted on the egg.
  • like Best of Wardah facebook page here
  • pin a Best of Wardah pinterest image.  (optional)
  • subscribe via email to the blog. (optional)
  • please DO NOT comment anonymously! Leave your full name, or else I will not be able to find the winner. Make sure to check Facebook on Sunday to see who won.
  • deadline to enter is Sunday, October 19, 2014 at 12:00 am. The giveaway has been extended till October 26th! 
For each additional entry, leave another comment saying what you did for a total of 4 entries per person. I will post the winner on the Facebook page on October 19, next week Sunday. Make sure to add your email (which is private) when you comment. Good luck and may the odds be ever in your favor! 

Friday, October 3, 2014

Pistachio Cardamom Cake with Rosewater Frosting


This week, my blogger friend All Floured Up and I are doing an Eid Menu Swap! To complete the menu, today, we'll be posting some dessert ideas. I've decided to share the recipe for this beautiful cake, pistachio cardamom cake with rosewater frosting. Read more about the menu swap and find the rest of the recipes here.

Wednesday, October 1, 2014

Stuffed Chicken Biryani and Cilantro Raita


As you all know, this week, my blogger buddies and I are doing the Eid Menu Swap. For today's menu item, I will be sharing a main dish, stuffed chicken biryani. (You can find the rest of the menu here.)

Tuesday, September 30, 2014

Mango Milkshake


Mango milkshake is an extremely popular drink in the summertime in India-Pakistan (and almost everywhere else in the country). What makes it festive are the bright colors, cooling effect on hot days, and delicious flavors. Of course, the fact is that most family members and guests always love the sweet surprise of a mango milkshake, as a snack, appetizer, or even dessert.

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