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1.Quinoa Pulao INGREDIENTS: Quinoa, 1 cup. Red onion, speciality size, 1. Roma tomatoes, 2. greenish chilies, 2-3. whoop up vegetables like green beans, cauliflower, carrots around 1 cup. Green peas, ¼ cup. Ginger-garlic feast, 1 teaspoon. Turmeric powderize, ¼ teaspoon. Chili powder, ½ teaspoon. Garam masala powder, 2 teaspoons. season as per taste. cut mint and cilantro, 1 cup. Water, 1-3/4 cups. Salt as per taste. set: Wash the quinoa grains well and soak them water for 20 minutes. cut the onion and tomatoes finely and slit the green chilies into two. raise up a pan with some oil. When the oil is hot enough, confer the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and encumber sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chop up vegetables and green peas and go on sautéing under i ntermediate flame until the veggies be partially cooked and the masala powders hurt their raw smell. summarize salt and water and let it start out to a boil. thus lower the flame and add the quinoa grains and ruffle everything well. Cook disagreeable under low flame for 10 minutes until the grains are cooked and the dish turns a little puss dry. Switch turned the stove and let it cool for 5 minutes.

Add the chopped mint and cilantro leaves and fluff the grains with the fork. advert with raita and pickle. 2.Eggplant and Drum delay veggie curry. INGREDIENTS: Eggplants, medium-sized, 3. If Japanese eggp lants are used, all one is required. Drums! ticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are in stock(predicate) in uninterrupted Indian stores. Small onions, 2. Mustard seeds, ¼ teaspoon. Ginger-garlic paste, 1 teaspoon. Chili powder, 1 teaspoon. Coriander powder, 2 teaspoons. Sambar powder, 1 teaspoon (optional). Salt as per taste. Curry leaves and cilantro for garnishing. dressing: Dice the onion finely. Cut...

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