Cilantro has been used a lot in Indian and Mexican cuisines. Its one of my favorite herbs and a lot of different recipes are always created using cilantro. A very popular cilantro based recipe that belong to a pickle/chutney family is the famous kothamalli urandai ( cilantro mixed spicy balls). It is usually served with yogurt rice. Usually cilantro and lentils along with red chillies and tamarind are pounded in the stone mortar, made into balls and stored for many days. Without the addition of water the mixture stays good for a long time. These days some supermarkets or speciality stores carry them. I just finished the last store bought one and I wanted to have more of it. It can also be spread on a toast and enjoyed for breakfast.

Gadgets:

Blender ( Mixie)

Food Processor

Wok

Spatula

Measuring Cups and Spoons

Cloth/ Tray 

Ingredients:

Organic Fresh Cilantro - 1 bag ( cleaned and washed)

Udad Dhal - 3/4 cup

Channa Dhal - 3/4 cup

Red Dry Chilies - 8

Asafoetida -  dime or 25 pi size piece

Extra Virgin Olive Oil - 3 tbsp for frying  plus  3/4 cup for blending.

Dessicated Coconut - 1/2 cup ( optional)

Salt

Tamarind - 1 lime size

Preparation:

1. Spread the cilantro that is cleaned onto a towel or tray and allow it dry up and be water free.

2. In a wok add oil. Allow it to warm and add asafoetida and allow that to fry well. Then add the dhals and chilies and roast this mixture to golden brown.

3. Add tamarind to the mixture and grind into a coarse powder in the blender. 

4. Add cilantro to the food processor along with the ground powder and blend adding the oil to get it into a pesto like consistency.

5. Store the cilantro pesto in a bottle in the fridge. Spread it on toast  for breakfast or tortilla along with sauteed veggies for lunch. 

Black Forest Cake (BFC) is the most sought after cake among my nieces and nephews.In the past I have baked them the cake for their birthdays or otherwise. It was my nephew's11th birthday last week. I called him to wish him a happy birthday and asked him what he would like for his birthday. As usual, he said that he would love the black forest cake. Recently it was found that he was allergic to gluten and apart from that he had to stay away from sugar, yeast or anything that increased candida in the body. So making this cake with regular flour or sugar was out of the picture. I felt a little sad that I could not make him the cake. But then I remembered watching a cooking show where they made mini cakes with no flour.Using the recipe from the cooking show I decided to make him the cake. The recipe required honey which I could not use.. I was looking for a sugar substitutes and was informed that Xylitol was great for people with candida as mentioned here. So using xylitol in the recipe I was able to come up with a perfect flour less and sugar less birthday cake.

Judgement: I loved the cake. Without the icing it tasted like a brownie. With the whipped cream topping it tasted pretty good. It was dense but moist and had a pie/ ice cream cake like feel. For all those who have diet challenges here is one from my kitchen.

Gadgets:

Food Processor
Electric Hand Mixer
Bowls
Measuring Cups and Spoons
Spatula
9 inch Spring Form Baking Pan
Pressure Cooker

Ingredients:

Sweet Potato Medium Size - 3 pressure cooked
Banana - 1/2 ripe
Chocolate with Maltol - 2 bars ( from Trader Joes ) plus 1 piece
Eggs - 4
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp
Vanilla Essence - 2 tsp
Butter - 1/2 cup plus 2 tbsp for melting chocolate
Xylitol - 3/4 cup

Icing:

Cherries - 1 bottle
Heavy Whipping Cream - 1 pint
Xylitol - 1/4 cup

Preparation:

1. Separate 3 eggs and add only the whites in a bowl. Add the yellow into a food processor. Whisk the whites until it forms a peak.

 2. Add the cooked sweet potatoes( without skin), banana, vanilla essence, baking soda, baking powder, egg, xylitol and blend. Transfer this puree into a bowl.

3. Place the chocolate pieces along with butter into a bowl. Melt them in a microwave for a minute or two.

4. Heat the oven to 375 degrees.

5. Add the melted chocolate to the puree. Mix well. Add a little of the egg whites and mix evenly. Then add the rest to it and fold in.

6. Bake in a parchment lined baking pan for 1 hour or until the it comes out clean when a tooth pick is inserted.

7. Allow this cake to sit for 10 minutes. Then remove it from the pan and allow it to cool.

8. Place the bowl and electrical whisk in the freezer for an hour. Add the whipping cream to the bowl and whisk it half way through and then add xylitol . Whisk until peaks form.

9. Cut the cherries into half and place on the cake. Add the whipped cream and spread them evenly. Place some cherries and then spread the shaved chocolate on top.

By now most of you must have understood that I love to cook with quinoa. I have now started substituting it for APF ( maida).Another ingredient that I have been using  is raisins in place of regular sugar. For people who can consume almost everything and are allergy free it is very easy. Most of the kids these days have some form of allergies. Then it becomes very challenging for parents.They have to not only be super careful about feeding them the right food, but at times also help them indulge in treats that they miss out on. I also think regular sugar makes the kids crave for more of it, but substituting them with banana's and raisins in baked goodies satisfies them and takes the craving out. This weekend my little helper and I created this muffin and got double thumbs up. So here is a muffin for all those who have gluten issues. 

Gadgets:

Bowls

Saucepan

Muffin Trays

Cupcake Liners

Measuring cups and spoons

Oven

Potato Masher

Ingredients:( Makes 12)

Oats- 1 cup

Quinoa Flakes - 1 cup

All Spice Powder - 1 tsp

Baking Powder - 1 tsp

Baking Soda- 1/2 tsp

Kosher Salt - 1/8tsp

Butter - 1/2 cup

Banana - 1 ripe

Raisins - 1 cup

Craisins - 1/4 cup

Silvered Almonds - 1/2 cup

Apple Sauce - 1/4 cup

Eggs - 2

Vanilla Essence - 1 tsp

Orange/ grape fruit zest - 1/2 tsp

Lime Juice - 1 tsp

Brown Sugar - 1 tbsp

Blueberry Preserve ( optional) - 1 tbsp

Preparation:

1. In a sauce pan melt the butter.

2. Set the oven to 375 degrees F.

4. In a bowl, add banana's and mash well, and then add vanilla, melted  butter, raisins, craisins,lime juice, apple sauce and mash well. Add the 2 eggs, almonds, grape fruit zest and mix well.

5. In another bowl mix oats, quinoa flakes, baking powder,baking soda and all spice powder. Using your fingers crush the oats and quinoa flakes.

7. Mix dry with the wet and spoon out into the muffin pans lined with cupcake liners.Sprinkle a little brown sugar for crunch on top and bake for 20 minutes or until it comes cleans on the tooth pick test. 

Researching a lot on acidic food on the Internet, I realized that over 75% of my diet was very acidic. With the need to change all that and choose a healthy way of living, I have been in pursuit of alternative snacks that are good for the body. Crunchy texture is something my family loves to have in some form. When potato or tortilla chips are not in the list of good eats, then its natural that we have to look for healthier alternatives. These days most supermarkets carry various grains in puffed form for cereal. At Sprouts I found puffed kamut and thought I could make something crunchy with it. Kamut is one grain that is good for the body. It resembles wheat and has great benefits. It resembles puffed rice and tastes similar too. The Kamut mixture had a savory and sweet combination and was got the stamp of approval from my panel of tasters. 

Gadgets:

Heavy Wok

Spatula

Measuring Cups and Spoons

Ingredients:

Puffed Kamut - 3 cups

Raisins - 1/2 cup

Silvered Almonds - 1/2 cup

Garlic Powder - 1 tsp

Salt

Pepper - 1/2 tsp ( add more for spice)

Curry Leaves - a few

Turmeric Powder - 1/2 tsp

Cayenne Pepper Powder - 1/2 tsp

Olive/ Coconut Oil - 2 tsp

Ghee - 1 tsp

Preparation:

1. Heat the wok on medium high. Add oil and ghee.

2. Add the curry leaves, garlic, turmeric, pepper and cayenne powder.and mix well for a few seconds.

3. Add Almonds and raisins and toast it.

4. Add salt and puffed kamut. Mix well and remove the wok from heat.

5. Store after the mixture cools in a air tight container ( preferably in a tin or stainless steal container)

Sorry fellow blogger's, I have not had the time to look at any of your blogs. I will take a look at all your posts soon. I was also very busy preparing for my daughters birthday and keeping her busy over the winter break. For her birthday party, my daughter wanted me to bake the birthday cake. She always wants a strawberry cake with whipped cream frosting. Though I love to bake cakes, I have always had problems when it comes to baking her birthday cake. I usually order the cake from the local super market chain Vons (they make the best  fruit layered whipped cream frosting  cakes). Not this time,she told me that she believes in my baking skills and wanted me to bake it with her help. 

I think this one is the best cake I have baked so far. I thought it was a big deal when I first read the recipe because it was over whelming. I confess that I ran  into issues with the whipped cream, so I made changes to the frosting as per the advice of my little baker and all ended well. It also helped because she picked the little mermaid theme and decorating was a breeze. I must make a mention that in birthday parties most cakes are chucked into the trash. No kid eats the cake, but this one had minimum wastage and the adults enjoyed it. At the end of the day my daughter and I were very proud of our achievement.If anyone wants to bake any such cakes please give this one a try. 

I am documenting the original recipe and marked my additions in red for all those who want the original recipe. 

Recipe source from :Strawberry Whipped Cream Cake by Amy Wisniewski


Gadgets:

Electrical mixer
Bowls
Measuring cups, spoons and scale
Parchment Paper
Spring form pans 2 (9 inches)
Cake Stand
Offset Spatula
Cutting Board
Knife

Ingredients:
For the Strawberries:

Strawberries - 2 pints, rinsed and hulled (  I used 3 cups)

Granulated Sugar - 1 tbsp

Freshly Squeezed Lemon Juice - 1 tbsp ( about 1.2 a lemon)

Vanilla Extract - 1 1/2 tsp

Grated Lemon Zest - 1 tsp

For the Cakes: ( Two (9 inch cakes)

Cake Flour - 2 cups

Baking Powder - 2 tsp

Kosher Salt - 1/2 tsp

Vegetable Oil - 1/2 cup

Water - 1/4 cup

Lightly Packed Lemon Zest - 1 tsp

Vanilla Extract - 2 tsp

Large Eggs - 6, separated

Granulated Sugar - 1 1/2 cups

For the Filling:

Mascarpone Cheese - 1/2 cup

Heavy (Whipping) Cream - 1/2 cup( check for fat content over 35%)

For the Frosting:

Vanilla Extract - 1 tbsp

Granulated Sugar - 6 tbsp

Heavy (Whipping) Cream - 3 cups

1 cup mascarpone cheese (my addition)

For Decorating:

Mermaid Doll 

Sugar toppings that go with little mermaid theme (Michael's)

Wilton's Blue granulated sugar

Preparation:( as per the original recipe)

Strawberry Preparation: 

Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using. Strain macerated berries and reserve syrup separately.

Cake Preparation:
Heat oven to 350°F and arrange rack in upper third. Butter and flour two 8-inch( I used 9 inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.

In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.

In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.

( I used a spring form cake pan. Lined the base with the parchment paper and the sides I coated with some butter.)

Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:
Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting: 
(note: the heavy whipping cream from Costco does not have the required fat content and I ran into issues with the consistency of whipped cream. The fat content over 35% works well and so to stabilize the frosting I added mascarpone cheese)

Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. ( I had it in the freezer for 1 hour) 

Combine vanilla extract, sugar, mascarpone cheese and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes. 

Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared upto 12 hours ahead.)

To assemble:

Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.

Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.

Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.

Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving. ( I kept mine for over an hour)

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For Decorating:
Using the offset spatula make wave like flicks on the icing to get wave like effect.

Place the mermaid doll in the middle and arrange the sugar toppings as per your kids wishes. Sprinkle the blue sugar all over the cake to mimic the water/ ocean. Place it back in the for over an hour and then serve it.

One of the most important things while entertaining (which I was doing the whole of last month) is having a variety of things on the menu which are simple to whiz up in small portions. It is usually these simple things that most people appreciate a lot and makes it very enjoyable to entertain. This afternoon, I made cauliflower and peas curry to go with molagu or pepper kozhambu for my uncle and aunt. Cooking cauliflower sounds very simple. It can be cooked very well or half cooked to maintain a crunch. There is a fine line to have it well cooked and still have it crunchy. When I started preparing it, I was wondering if there was a technique to achieve this easily. I think cooking in a iron wok a little over medium heat helps to maintain  the moisture and still keeps the crunch.

Gadgets:

Cutting Board
Knife
Wok
Spatula
Measuring Cups and Spoons
Bowl
Colander

Ingredients:

Cauliflower - 1 medium size cut into uniform small flowers
Peas - 1/2 cup
Cilantro - 1/4 cup chopped
Green Chilies - 2
Mustard Seeds - 1 tsp
Udad Dhal - 2 tsp
Oil - 2 tsp
Salt
Turmeric Powder - 1/8th tsp

Preparation:

1. Cut the cauliflower ( soak it in warm water with salt if in India) and wash it well.

2. Heat a heavy bottom wok with oil a little over medium heat. Add mustard seeds and allow it to pop. Add the udad dhal and green chilies.

3. When they get lightly toasted. Add the cauliflower to it and cook them on medium heat.

4. Add salt and turmeric powder to it and mix well. Add peas and cook until the cauliflower is cooked well and it has a bite but does not turn mushy.

5. Add chopped cilantro and keep tossing it and serve it hot with rice, roti or as a salad.

Quinoa is gaining a lot of popularity among most blogs. It is super healthy and as I had already mentioned I love to substitute it for rice. I have posted quinoa with yogurt here and an Indianized quinoa salad here over the years. I have used quinoa in most varietes of rice and I must agree that it tastes awesome with puliodharai mix. I use 777 brand or MTR or a combination of both the brands in making quinoa puliodharai. It completely masks any smell that most people think quinoa has and keeps the taste perfect. So for all those who are always looking out for news recipes with quinoa, this one is sure to impress you.

Gadgets:

Wok
Measuring Cups and Spoons
Spatula


Ingredients:

Cooked Quinoa - 1 cup (1/3 cup quinoa cooked with 1 cup water)
Puodhari Mix MTR's or 777- 3 tbsp
Oil - 2 tbsp
Asafoetida - a few shakes
Raw Peanuts - 1/4 cup
Curry Leaves - a few

Preparation:

1. In a wok add some oil and when it warms up add asafoetida and curry leaves.

2. Add peanuts and roast it.

3. Turn out the heat and add puliodharai mix and mix it well.

4. Add the cooked quinoa and mix well and serve hot.

After school snack is a big deal for my daughter.She always wants something special and interesting with a wow factor. These days she wants to help me with preparing it at times. I wanted to come up with different snacks using some of the same ingredients. So as I was walking past the fruit bins at Sprouts I came across something that might be easy for me to assemble fast for my daughter and at the same time a snack that she can have fun with. I added a few boxes of blue berries, dessert cakes, a couple of scoops of granola and regular carton of heavy whipping cream to the shopping cart. The last 2 days she has been so elated with her after school snack. I have made for her 2 different snacks so far. Yesterday was the parfait and today I made the following layered dessert shells.A fun way to get them to eat fruits and nuts.

Gadgets:

Bowl
Electric Mixer with Whisk attachment
Measuring cups and Spoons
Plate

Ingredients: ( 1 serving)

Heavy Whipping Cream - 1/4 cup
Powdered Sugar - 2 tsp
Dessert Cakes - 2
Blue Berries - 1/2 - 1 cup
Gronola - 1/2 cup

Preparation:

Happy New Year to everyone who visits my blog. Its nice to get back to blogging after the winter break. Decided to start this new year with something sweet, delicious and healthy and wish that all of you have a wonderful year filled with laughter, good health, peace, happiness and delicious food. Most moong dhal kheer have some of  the following ingredients: jaggery, milk, moong dhal, cardamon, coconut, ghee or butter and nuts in their recipe. The kheer I prepared had most of the above ingredients, but I must mention that instead of milk I used a can of carnation milk and for the nuts slivered almonds along with some cashews. This was the best part of the kheer. I loved the texture the almonds created. It tasted best hot off the stove.

Gadgets:

Pressure Cooker
Pan
Bowl
Measuring Cups and Spoons
Seasoning Wok

Ingredients:


Moong Dhal - 1 cup
Jaggery - 3/4 cup
Water - 2 1/2 cups for Moong dhal and 3/4 cup for melting jaggery
Cardamon - 6 pods
Carnation Milk - 1 can
Fresh Grated Coconut - 1/4 cup
Ghee - 2 tbsp
Slivered Almonds/ Cashews - 1/3 cup

Preparation:

1. In a pressure pan add 2 1/2 cups of water. Add the moong dhal and pressure cook to 3 whistles.

2. Melt jaggery in water and filter the liquid to remove the sediments in the bottom.

3. When the dhal is cooked add the jaggery water and allow it to boil on low for 3 minutes.Add the grated coconut and cook for another 3 minutes.

4. Add carnation milk and mix well allow to simmer for 2 minutes.

5. In a seasoning wok add ghee and lightly roast the nuts. Add them to the kheer.

6. Crush the cardamon pods and powder the seeds and garnish, Serve hot.

A combination of odd number of vegetables (excluding onions, garlic and okra) used in the preparation of kozhambu is what is known as thalatha kozhambu or Thalagam. It is served with the kali ( a sweet roasted and powdered rice mixed with jaggery) for a south Indian festival called Arudhra Dharshan. It is a festival that falls between December 15-January 15 in the Tamil month of Margazhi  on a full moon and is celebrated on Shiva's birth star of Thiruvadhirai. On this day Lord Shiva takes the form of Nataraja and performs his cosmic dance which is the source of all energy in the universe. I loved this combination of sweet with tangy kozhambu and looked forward to it every year as a child. Here is the recipe for the thalatha kozhambu that I prepared this morning.

Gadgets:

Cutting Board

Measuring Cups 

Knife

Spatula

Bowls

Blender

Heavy Bottom Stock Pot

Seasoning Wok 

Ingredients:

Vegetables - ( 2 potatoes pealed, 2 Raw Banana, 1/2 egg plant, 2 Carrots, 1 cup white pumpkin, 1 cup yellow pumpkin, Edema beans - 1/2 cup, peas - 1/2 cup, Beans - 1 bunch cut into 2 inch pieces ( 9 different kinds of veggies)

Tamarind - lemon size ball

Water - 5 cups or more to cover the veggies

Salt

Sambar Powder - 1 tbsp

Coriander Seeds - 3 tbsp

Channa Dhal - 1 tbsp

Red Dry Chillies - 2

Coconut - 1 tbsp

Oil - 1 tbsp

Curry Leaves - a few

Asafoetida - 1 peas size ball or 1/2 tsp powder

Preparation:

1. Wash and cut all veggies into small chunks and soak the tamarind in 2 cups of water.

2. Heat the oil in stock pot. Add asafoetida and curry leaves. Then add the veggies, salt and mix well and allow to cook for a few minutes.

3. Add the sambar powder and mix well for 2 minutes. Then add the tamarind water and the rest of the water enough to cover all the veggies. Cover the pot and allow to cook for 10 minutes until all the veggies are cooked. 

4. While the veggies are cooking, heat the seasoning with 1/2 tsp of oil. Add the channa dhal, dry chillies, coriander seeds and roast until the channa dhal turns golden brown. Add coconut and mix well. Transfer into a blender and blend into a fine powder.

5. Once the veggies are cooked ( test to see if the potatoes are done) then add this mixture to the veggies and allow to simmer for a few minutes and serve with the kali.

Until yesterday, I would have just not cared to buy that big a bag of cranberries from Costco. It was because of a phone call from my sister that I did so. Thishya, our relative had called my sister and  suggested for me to try it. This chutney/thogayal is a little different from others.The cranberries are not cooked and the fresh ones are made into a chutney. It has a strong sour and umami (thuvarpu) taste with south Indian flavor which is so tasty with curd rice, paratha, bread, dosai and rice. If you are pregnant you might really enjoy it.

Gadgets:

Blender

Seasoning Wok

Spatula

Measuring Cups & Spoons

Ingredients:

Cranberries - 2 cups

Oil - 2 tbsp

Asafoetida ( solid )- 1/4 of a marble size

Mustard Seeds - 1 tsp

Channa Dhal - 3 tbsp

Udad Dhal - 3 tbsp

Red Dry Chillies - 6

Jaggery / Sugar - 1 tsp ( adjust the quantity according to taste)

Salt

Preparation:

 1. Wash the cranberries well and add to blender.

2. Heat the seasoning wok with oil. Add the asafoetida and fry in oil and wait till it puffs up and gets roasted. 

3. Add mustard seeds and when it pops, add chillies, udad and channa dhal and roast until golden brown.

4. Add this to the cranberries in the blender along with the required amount of salt and jaggery/sugar.

5. Blend into a smooth paste and use to spread on bread, paratha, dosai or curd rice.

Quinoa is gaining a lot of popularity in the blogging world. Costco sells the organic quinoa in packets and local grocery stores carry red quinoa and quinoa flakes. I love the texture of them all and use them often. Quinoa flakes is super easy to work with and I made dosai with them to go with my coconut chutney. Seriously, just adding a bunch of things into the blender and your dosai/ crepe batter is ready. You can make dosai or uthapam with them and you would never know it has quinoa in it. Tastes almost like rava dosai and I liked it a lot. Addition of rava or cream of wheat might get it a lot more crunchy. I hope all of you enjoy this dosai as much as I did. I just found out that Priya (Yallapantula) Mitharwal is hosting the CWF: Quinoa event and today is the last day. So here is my entry to this event.

Gadgets:

Blender
Measuring Cups and Spoons
Seasoning Wok
Spatula
Ladle
Iron pan
Cutting Board
Knife

Ingredients:

Quinoa Flakes - 1 cup
Rice flour - 1 cup
Water - 2 1/2 cups ( I used warm water)
Salt
Asafoetida - 1/4 tsp
Cumin Seeds - 2 tsp
Ginger - 1 inch
Green Chillies - 1 sliced
Curry Leaves - a few

Cilntro - 1/4 cup ( as much as you like)

Oil - 2 tsp plus extra for making the dosai/crepes
 Mustard Seeds - 1 tsp

Preparation:

1. Measure the quinoa flakes, rice flour, salt, asafoetida, ginger into a bowl.

2. Add them into a blender with warm water and blend well.

3. Add cilantro, green chillies and curry leaves and mix well.( Sometimes I do add onions )

4. Heat the tava/ griddle to medium high add some water and then oil before making crepes or dosai's.

5. Serve with coconut chutney.








If you like quinoa and are looking for other recipes check out these:

Thair Quinoa / Quinoa in Yogurt

Quinoa Salad Made Indian Style

Quinoa Flakes Porridge With Dry Fruits & Nuts