Quinoa with Soya chunks and Veggies

Quinoa has excellent source of protein and fibre. I have been using it for a while now and tried different recipes with that. I used the Organic tricolour/white quinoa from Trader Joe’s.


Compared to the Indian sooji/broken wheat, I personally found Quinoa to be delicious. Buying this grain in India is expensive.

The benefits of quinoa are available in the following link Quinoa benefits.

Ingredients: (4 servings)

Quinoa – 1 cup

Vegetables of your choice (carrots/ beans/corn/ baby corn/potato/zucchini/peas/red or yellow capsicum,etc) – finely chopped – 3/4 cup

Onion(big) – 1

Tomato medium sized – 2 or pasta sauce – 2 to 3 tbs,

Soya chunks(small) boiled and drained – handful

Olive oil – 1 tbs

Green Chilli slit- 1

Mustard – 1tsp

Urad dhal – 1 tsp

Cumin seeds- 1 tsp

Asafoetida – a pinch

Curry leaves – 4-5

Salt to taste


I used a small pressure pan to cook this easy recipe.

  1. Heat oil in the pan and add mustard seeds.
  2. When the mustard seeds start crackling, add cumin seeds along with urad dhal and sauté them lightly.
  3. Add the green chilli, curry leaves, asafoetida and fry for few seconds.
  4. sauté onions till they turn translucent.
  5. Add the pasta sauce or chopped tomato and fry for a minute till they soften. (I used pasta sauce)
  6. To the above mixture add the veggies and fry for another minute.
  7. Pour 2 and a half cups of water to the mixture and add salt as required.
  8. When the mixture starts to boil, add the soya chunks along with quinoa and pressure cook for 2 to 3 whistles.
  9. Garnish with coriander if desired.
  10. Serve with pickle.

Served with fried Cashew and Kara Boondi for the kids:

quinoa_topped with boondi


Cinnamon Water

Cinnamon as a spice has lots of health benefits and the details are available in the following link:



Cinnamon has been found to activate insulin receptors as well as stimulate important enzyme systems involved in carbohydrate metabolism. Therefore, it can regulate the levels of blood sugar and increase metabolism and this, combined with its ‘bad cholesterol’-reducing action makes it a wonderful weight loss aid.

I have posted this home-brew in Instructables at http://www.instructables.com/id/Cinnamon-Water



Water – 1 ltr

Cinnamon stick – 2 to 3 medium sticks


1. Soak the Cinnamon sticks in 1 litre of water for 3-4 hours.

2. Boil the water to half a litre and allow it to cool.

3. Drink this water in empty stomach before breakfast.

FYI: Adding a teaspoon of honey or lemon juice to the cinnamon water will enhance the taste and has additional benefits.

Sprouted Dalia(Broken Wheat) Upma

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared after sprouting wheat of superior quality and then processing it on a solar-operated grinder, thus ensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat has a very hearty, warm aroma and a grainy, delightful taste. It has a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) :

Sprouted Dalia rava – 1/2 cup
Onion, chopped – 1
Green chilli, chopped – 1
Green peas – 1/4 cup
Carrots, diced – 1/4 cup
Refined Oil – 1 tbs
salt to taste
Chopped coriander – 2 tbs


  1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside.
  2. Heat the oil in a pressure cooker. Add the onion and green chilli and sauté till the onion turns translucent .
  3. Add the peas, carrots, dalia and salt and sauté for 3 to 4 minutes.
  4. Add 1 1/2 cups of water and pressure cook for 1 whistle.
  5. Garnish with the coriander and serve hot.


1. You can use any other vegetables of your choice.

2. You can use broken wheat instead of sprouted broken wheat.

Macaroni with Soy nuggets

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.
logo I am posting this recipe for the event Balanced breakfast meals hosted by Mansi.

Macaroni with Soya nuggets


Wheat based macaroni – 250 gms
Soy nuggets(soaked in water and drained) – ¼ cup
Tomatoes, chopped – 2
Onions, sliced – 1 (Big)
Tomato ketchup – 4 tbs
Garlic pods, peeled and chopped – 3-4
Olives, sliced – 2 tsp
Italian seasoning such as Basil, Oregano and mixed seasoning
Red chilli powder – ½ tsp
Refined oil – 1 tsp
Butter – 2 tsp
Coriander leaves, chopped – for garnishing
Salt to taste


  1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside.
  2. Heat the butter in a pan and sauté the onions, garlic and tomatoes till they turn glossy.
  3. Add chilly powder and salt to the above mixture and stir well.
  4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered.
  5. Sprinkle some seasoning and cook for a minute.
  6. Pour in the tomato ketchup and cook for a minute.
  7. Remove from heat and garnish with coriander leaves.

Uppadai and Vella Adai

Kaaradaiyaan Nombu (pronounced ‘Car-a-dye-on Nomboo’) is celebrated in Tamil Nadu as the tamil month “Panguni” dawns. During this auspicious time, all married women and young girls tie a sacred yellow color thread around their neck. This is observed for their respective and prospective husband’s well being and that the couples should remain together always. On this day, two special dishes(uppadai, vella adai) are made and offered to the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifying Goddess Shakthi. This is first offered to a cow and then the women in the house break their fast by having these special dishes. This dish tastes best with butter. This dish can be served as Tiffin/Snacks.

Uppadai(Salt adai):


Ingredients: (For 10-15 Adai)

Rice flour, roasted, 1 cup
Dried Cowpeas(karamani) – 3 tbs
Coconut, grated – ½ cup
Ginger, 1” piece – 1
Green Chillies – 1-2
Refined Oil – 2 – 3 tsp
Asafoetida – a pinch
Curry leaves – 3 to 4
Mustard seeds – 1 tsp
Urad Dal – 1½ tsp
Salt to taste
Water – For 1 cup of rice flour add 1½ cups of water.


uppadai ingredients uppadai mixture
1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside.
2. Heat oil in a pan and sauté the mustard seeds and urad dal. Add the finely cut ginger, green chillies and fry for a minute.
3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil.
4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked.
5. Take a small portion of the mixture and shape them to a circular adai (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.
6. Arrange the adai in the Idli steamer or cooker and steam till cooked.
7. Serve with Butter.

Vella Adai(Jaggery adai):

Vella Adai

Ingredients: (For 10-15 Adai)

Rice flour, roasted, 1 cup
Dried Cowpeas(karamani) – 3 tbs
Coconut, grated – ½ cup
Jaggery, powdered– 1 to 1 ¼ cups
Green Cardamom, crushed – 4
Water – For 1 cup of rice flour add 2 cups of water.


vella adai ingredients vella adai mixture
1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside.
2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely.
3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked.
4. Take a small portion of the mixture and shape them to a circular form (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.
5. Arrange the adai in the Idli steamer or cooker and steam till cooked.
6. Serve with Butter.

Poondu Milagu Jeeraga Rasam

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee.This rasam may be served hot as a soup.

Milagu jeera rasam

Garlic pods, pealed – 5
Jeera – 2tsp
Black pepper corns – 2 tsp
Toor dal – 1 tbs
Coriander seeds – 1tsp
Curry leaves – 10 – 12 leaves
Mustard seeds – ½ tsp
Asafoetida – a pinch
Ghee – 1 tsp
Tamarind, lemon-sized, soaked in ½ cup of water for 10 minutes
Salt to taste


Ingredients Ground mixture
1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in ¼ cup of water for 20 to 30 min.
2. Grind the soaked mixture along with garlic coarsely.
3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears.
4. Add the ground mixture and remove from heat when the mixture turns frothy.
5. Taste and adjust the salt and add water to increase the quantity.
6. Heat the ghee in a pan and sauté the mustard seeds and add it to the rasam.
7. Garnish with coriander leaves, if required.
1. Do not grind the mixture finely as the rasam will become too hot to eat.
2. You may discard garlic if you do not like the taste of it.

Instant Groundnut(Peanut) Chutney

This chutney is easy to prepare and kids would love the taste of it. You can store it in a container and use it as needed by just adding water to the mixture to make the chutney.


Peanuts – 1 cup

Refined oil – 1 tsp

Red chilli powder – ½ to 1 tsp as per your taste

Salt to taste


1. Heat the oil in a pan and fry the peanuts till they darken and you get the aroma. Allow it to cool.

2. Add salt and chilli powder to the above mixture and grind finely. Adjust the salt and chilli powder as per your taste.

3. Store the powder in an airtight container to retain its freshness.

Serving Suggestion:

Take a spoon or two of the ground powder and mix it with little water to get the right consistency and sauté with mustard seeds, jeera seeds, split urad dal, and curry leaves.

Cheesy Scrambled Egg

This is an easy breakfast or snack that can be prepared in just 5 minutes. Kids will love this dish a lot and may be used in bread or burger buns.


Butter 1/2 tsp
Egg 1
Milk 1 tbs
Mozzarella Cheese (grated) 1/4 cup


egg,butter and milk

1. In a microwavable soup cup, microwave butter on high(100% power) for 15 sec or until it melts.

2. Spread the butter evenly on all sides of the cup.

3. Crack the eggs in a bowl (make sure that there is no egg shell).

4. Add milk and beat well using a fork.

5. Add cheese and mix well.

6. Cover with a plastic wrap or a plate leaving it partially open.

7. Microwave on high for 50 – 60 secs, stirring once during cooking.

8. Allow it to stand, covered, for 2 minutes.

9. Carefully remove from the microwave with an oven mitt.
cheesy scrambled egg

10. Garnish with pepper if required.

Almond Milk

This drink can be served chilled in the hot summer months. It is an energy booster;



Almonds(Badam), soaked overnight 10 in 1 cup water

Milk 1 cup

sugar to taste


Almond Milk

1. Drain and peel the almonds.

2. Cut each almond into 3 pieces.

3. Bring the milk to boil in a pan. Add the almonds and sugar to taste.

4. Fine grind the ingredients or mix well.

5. Serve hot.

Bread Balls

Bread balls have mashed potato stuffing in it (which is made into a ball) and bread forms the crusty outer covering and it is deep fried in oil.Its a real good evening snack with hot coffee or tea.

For Making Of Balls:
2 OR 3 Potatoes
1 large onion
2 green chillies
1/2 cup boiled green peas
any other vegetable (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tablespoon oil
salt to taste
fresh coriander leaves
fresh curry leaves
For Covering Of Balls:
7 or 8 slices of bread(preferably remove the brown edges)
oil for frying

1. Boil potatoes,peel and mash with hands
2. Chop onions,coriander ,curry leaves and green chillies
3. Heat oil , add mustard and cumin seeds
4. when the seeds splutter add turmeric powder ,chopped onions
green chillies and curry leaves
5. Fry till onion turns light brown
6. Add boiled peas,any other vegetable(optional),coriander leaves,
salt as required and fry for a few seconds
7. Finally add mashed potatoes and fry them all for 2 or 3 minutes in
low flame
8. Mix well and cool it ..then make small balls and keep it aside
9. Take one slice of bread, dip it in water for only a second and squeeze
out the excess water.
10. Put one potato ball in the bread and cover it nicely
11. Boil oil in a frying pan.
12. Fry the bread stuffed with potato balls until golden brown

Serve the nice and hot bread balls with ketchup or chutney.