Quinoa Vegetable Tikki/Cutlet

Quinoa - Super Food, Nutritional evaluations of quinoa indicate that it is a source of complete protein. And Also, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. 

Though it is super healthy, my kiddo, ran a mile at a look of it!!!! :) Seriously, God could have given it a bit more Kid-friendly look!!!! With no other option, i had to steal this wholesome goodness into something for my kiddo. So, This is the Story behind this Quinoa Vegetable Cutlet. 

A Healthy Combination Quinoa and Wholesome Veggies, these Cutlets/Tikki's are a Perfect Evening Snack and a sure Superhit with your kiddos  and the Diet-Conscious Biggies. 

Ingredients

1 Cup Quinoa

1/2 tsp Ginger-Garlic Paste

1/2 tsp Red Chili Powder

1/2 tsp Coriander powder

1/4 tsp Garam Masala Powder

2 tbsp Besan/Gram Flour

1 tbsp Corn Flour

Salt to taste

Olive Oil for shallow Frying

Vegetables

1 Large Potato, peeled and chopped

1 Carrot, peeled and chopped

1 Capsicum, chopped

1/4 Cup Green peas, i used frozen

1/4 Cup Corn, i used Frozen

Method

• In a Microwave Safe Bowl, take quinoa with water, immersing the quinoa. Rinse the Quinoa Once, then fill it up with water again and Cook @ Microwave High for 10 minutes or unitl quinoa is cooked. The Water will be fully absorbed by the quinoa and will look like shiny pearls with the germ coming outside the seed.
• In another Microwave Safe Bowl, Take all the chopped vegetables and water immersing then veggies. Cook @ Microwave high for 10-12 minutes or until the veggies or cooked.
• Drain the quinoa and veggies and take them together in a wide bowl.  Add Ginger-garlic paste, Red Chili Powder, Coriander Powder, Garam Masala Powder, Besan/Gram Flour, Corn Flour Salt to taste  and salt. Mix them well. No need to add water. 

• The Mixture will come together as a sticky dough.Divide the dough into 15-18 Balls (approximate). Flatten the balls and make them as tikki/patty and refrigerate the patties for 10 minutes.
• Heat a Non-Stick, Add 1-2 tbsp of olive oil, when it is hot, slide 3-4 patties in the pan and shallow fry them on both sides until golden brown. Keep the flame simmer while frying. 

• Serve Hot with some Tomato Ketchup. 
• I had some leftover Cutlets for the next day,which turned into Sandwiches with some Eggless Mayonnaise, Crunchy Lettuce and Cheese Slices!!!! Needless to say, they vanished!!!!

Sending this to Kids Delight - Warm Food to Beat the Rain, happening @ Pumpkin Farm, Event by Srivalli, Let's Cook - Starters/Appetizers, Event by Radhika, Desi-Videsi Food Fest, Happening @ Sizzling Tastebuds.

Banana Oatmeal Chocolate Chip Cookies

This is an entry from my oven after a long time. I hadn't been baking much lately due to pregnancy. Now that my LO is here I am planning to experiment more in baking (with his "schedule" permitting me of course). I made these little drop cookies to finish the leftover bananas on my fruits basket. With this scorching summer banana gets to over-ripe very fast, don't you agree? I followed this

Sabudana Vada / Sago Vada / Javvarisi Vadai / Tapioca Fritters

A recipe from my recipe diary. A quite addictive snack from Maharashtra. Staying at different place due to work, made me to explore various Indian cuisines and this is one such recipe which I tasted during my stay at pune. I love these vadas for its crispy outside and crunchy, soft inside. I am sure  you will also fall in love with it.

Basic Information:
Preparation Time: 15 minutes
Idle Time: 4-6 hours
Cooking Time: 20 minutes
Makes: 12-15 vadais

Ingredients:

Sabudana / Javvarisi / Sago / Tapioca - 1 cup
Potato - 4 small numbers
Peanuts - 1/2 cup
Rice flour - 2 tablespoons
Green chillies - 5 nos, finely sliced
Coriander leaves - 4 strings, finely chopped
Curry leaves - 2 strings, finely chopped
Cumin seeds - 1/2 teaspoon
Salt - to taste
Oil - as required for deep frying

Method:

1) Wash Javvarisi in a running water and drain the water properly. Sprinkle 2 teaspoons of water and cover it. Keep it aside for 4 to 6 hours.

2) Meanwhile, Boil potatoes. Allow the boiled potatoes to cool well. Potatoes should be cooked very perfectly. Mash it well and keep aside.
3) Dry roast the peanuts and peel off the skins. Put it in a food processor/mixer and make a course powder. Keep it aside.
4) After 4 hours, take the Javvarisi in a mixing bowl along with mashed potato and peanuts.

5) Add rice flour, green chillies, curry leaves, coriander leaves, cumin seeds and salt. Mix well.

6) If the mixture is not binding properly, add little extra rice flour.
7) Make small round patties and arrange them in a plate.
8) Heat oil in kadai / pan. Once it is ready, drop the prepared patties one by one in oil.

9) Fry till the vadais became golden brown in colour. Drain the excess oil using the kitchen towel.
10) Serve hot with hot tea / coffee / any of your favourite chutney.

Note:
1) First time when I prepared this vada, few of them were burst out. So, Make sure to use good quality sago/javvarisi for making this vada. Also make sure the sago is soft before mixing with potato.
2) Make sure the sago, potato and peanut mixture is properly bound. Other wise, sago will come out separately while frying.
3) You can also add crushed peanuts to the vada, for the crunchy taste.