QUINOA WITH MOONGDAL

required:oil-1 tbsp,ghee-2 tbsp,ginger-2" piece finely chopped,green chillies-6 finely chopped,yellow moongdal-1 cup,quinoa-1&1/2 cups,coriander-finely chopped,red chilli pd-1/4 th tsp,garam masala-1 tsp,frozen green peas-3/4 th cup,tomato-1 medium finely chopped,shallot-1 or small onion-1 finely chopped,water-3&1/2 cups,salt-according to taste
method
wash the moongdal and quinoa seperately and drain.take a pressure cooker and heat it up with ghee and oil.tip in onions,green chillies and saute until the onions are translucent.then add the ginger and saute for few seconds.add the tomato and mix well.tip in green peas along with moongdal,quinoa and saute again for a min.add water,salt,garam masala,red chilli pd and close the lid.cook for two whistles and turn off.

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COUSCOUS SALAD WITH CHICKPEAS

required:couscous-2&1/2 cups,chickpeas-1 can drained and rinsed well,olive oil-2&1/2 tbsp,lemon juice-2 lemons,salt-according to taste,black pepper pd-1 tsp,carrot-1 large size grated,celery-1 stick grated,parsley leaves-very few finely chopped,apricots-4 very finely chopped,kissmiss-few-finely chopped,toatsed pinenuts-4 tbsp
method
cook the couscous according to the instructions on the pack.to this add drained chickpeas,carrot,parsley,celery,apricots,kissmiss and mix well.now add olive oil,salt,black pepper,lemon juice and mix well.lastly add pinenuts before serving

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QUINOA WITH CURD

required:quinoa-1 cup,water-2 cups for cooking,salt-according to taste,homemade curd or yoghurt
for tempering:oil 2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few,dry red chillies-1 or majjigamirapakayalu 
method
put the quinoa in a pressure cooker and dry roast them for sometime.now wash the quinoa by filling up the cooker with water and drain the water.use a colander for draining the water.now add water and cook the quinoa for 2 whistles on high flame and turn off.let the quinoa come to room temperature.add enough salt and curd to the cooked quinoa.
prepare the tempering and add to the quinoa.sprinkle some pomegranate on top[optional]

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BAJRA KICHDI

required:water-6 cups,turmeric pd-1/4 th tsp,green chillies-3 slit,whole moongdal-1/2 cup,bajra-1&1/4 th cups,salt-accoding to taste,oil-1 tbsp,ghee-1tbsp,cloves-5,cumin seeds-1/2 tsp,ginger-1"piece grated or finely chopped,hing-1/4 th tsp,coriander-little
method
wash and soak the bajra for 4-5 hours.drain the water and grind this in a mixer jar slightly so that they break open for easy cooking.soak the moongdal for 15 min after washing.
heat a pressure cooker with oil,ghee.tip in the cloves and remove them after they are fried.tip in cumin seeds,hing.now add the bajra, moongdal,green chillies and stir fry for a min.tip in turmeric pd,salt and mix well.now add water and cook for 6 whistles.sprinkle some coriander on top.

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CORN BIRYANI

required:corn rawa-2 cups,green chillies-4,cloves-5,green cardamom-2,cinnamon-2" piece,mint leaves-few,water-3 &1/2 cups,salt-according to taste,onion-1 small finely sliced,frozen green peas-1 cup,carrots-a handful diced,oil-1 tbsp,ginger&garlic paste-1/2 tsp,coriander-a small bunch chopped
method
thaw the green peas.dry roast the corn rawa until the aroma comes.heat the oil in a pressure cooker and tip in cloves,cardamom,cinnamon,onion,green chillies.after the onion changes colour,tip in ginger&garlic paste.fry well until the raw smell disappears.now add the carrots,green peas,mint leaves,coriander leaves.after a min of stirring add the water,salt.the water should be salty.after the water boils, pour the rawa and close the lid.cook for 2 whistles.open and serve hot

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BARLEY

required:pearl barley-1 cup,water-2 cups.
method
dry roast the barley in a pressure cooker and wash nicely.drain and soak for 2 hours with water.cook for 4 whistles.simmer for sometime if any water is left.this can be used as a substitute for rice.

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