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Showing content with the highest reputation on 01/11/2013 in all areas

  1. 2 points
    This is quick pressure pan / pressure cooker cooked Quinoa and Barley Pulao / Upama recipe. Combination of quinoa and Trader joe's 10 minute barley is used. This pilaf is spiced with whole black peppers, green chillies and ginger. Flavored with the hint of Garam masala and  fresh cilantro. Frozen corn and green peas added for more enrichment.         Ingredients : 1/2 cup - Quinoa 1/2 cup - Quick cooking Barley (I used Traders joes 10 minute barley) alternatively you can use pearl barley pre-soaked for 3 hours. 1/2 cup - frozen green peas 1/2 cup - frozen corn 1 Tbsp - oil 1 medium size onion -  finely chopped (yield-1 cup) 2 inch ginger piece - finely minced 2 green chilies - finely chopped 1 Tsp - whole black peppers 1/2 Tsp - Garam masala powder 1/2 Tsp - Turmeric powder 1 + 3/4 Cup water 1 Cup - fresh chopped cilantro for garnish     Method of coking : Rinse quinoa thoroughly, drain - keep it aside. If you don't have quick cooking barley then soak pearl barley in water for minimum 3 hours. Finely chop onion, mince 2 inch piece of fresh ginger, chop green chilies. Keep it aside. Heat  1 tbsp oil in minimum 3 quarts pressure pan / pressure cooker. Add 1 tsp whole black peppers, allow to sizzle for 20 seconds. Add chopped onions and minced ginger, saute over medium heat for 6-7 minutes or until soft and transparent. Now add finely chopped chilies, 1/2 tsp Garam masala, 1/2 tsp turmeric powder, saute for one minute. Add rinsed Quinoa - saute over high heat for 2-3 minutes, stir often..if required add 2-3 tbsp water. Add Barley, Salt - Mix well. Pour in 1 + 3/4 cup water. Check and adjust salt level. Cover the pressure pan lid, place whistle. Allow to cook over medium heat until cooker blows two whistles. My pressure pan doesn't give full whistles, once pressure is built inside it starts giving hissing sounds. After that I maintained medium temperature for 5-6 minutes then lowered temperature to low and cooked for another 5-6 minutes. Allow pressure pan to cool down, once pressure is lowered  open the lid. Add frozen peas and corn and 1/2 cup chopped cilantro. Mix well. Again close the lid  and cook on low heat for 3-4 minutes. Before serving add remaining cilantro. Serve with raita, pickle or yogurt.           Note : You can add more whole spices of your choice.  More veggies of your choice can be added but pre-boil them to retain color and texture. For mild heat lower quantity of whole black peppers and green chilies. This quantity is good enough for single serving for two people.     [attachment=4015:quinoaUpama.JPG]
  2. 2 points
    The event was for two days 12th & 13th December,2012, I went on 12th. It was held at the Bombay exhibition centre, Mumbai India and started around 8am. Will keep in mind to provide event details next time onwards :)
  3. 2 points
    @Kitchen_on_Fire   I do not wait more than 10-20 secs after putting the flame off. And even while adding vinegar, i add it slowly, giving a gap of 20-30 secs or each spoon of vinegar. Even when vinegar is added at one go, milk curdles fast and the paneer tends to get a little hard. Not that there is any difference in the taste.Adding vinegar slowly, does make the difference in the texture.
  4. 1 point
    Hey, So, the other day I only had mince meat in and really wanted to make a curry. Couldn't for the life of me find a mincemeat curry other than keema matar. I've had this in the past and it was quite dry, not saucy. So, I experimented to make a "sauce" . If anyone is interested I can post the recipie? Just wondered if anyone else had made a more "saucy" keema curry? How you made it saucy and how you stumbled upon the ideas? Thanks, RaitaLover [attachment=4016:IMG-20130110-00018.jpg]