VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan and Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste - finely chopped
1/2 Tbsp Ginger or to taste - finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
200g / 1 cup Tomatoes - chopped
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach - LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) - very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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HOW TO MAKE VEGETABLE BIRYANI (STEP BY STEP GUIDE FOR BEGINNERS)
How To Cook Vegetable Biryani - Restaurant Style Vegetable Biryani Recipe - Perfect Vegetable Biryani
There are several tricks that go into making a perfect biryani. If you follow these steps then you will soon master it and will be really proud of yourself. I feel this vegetable biryani tastes equally good like chicken or mutton biryani.
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Ingredients required for making vegetable biryani -
For cooking rice - Serves 3 to 4
* 500 gm/1 lb/ 2 cups (standard measuring cup) of long grained Basmati rice
* 2 tablespoons salt
* 2 dried bay leaves
* 1 cinnamon stick
* 3 to 4 green cardamoms
* 8 to 10 cloves
* 1 tablespoon lime/lemon juice
* 1 tablespoon oil
For making the vegetable curry and layering rice - Please note the weight of rice should be more or less equal to the weight of veggies taken.
* 200 gm/7 oz cauliflower
* 100 gm/ 4 oz / 1 medium to large potato
* 108 gm/ 4oz/ 2 medium carrots
* 30 gm/1/4 th cup frozen green peas. Add it after the vegetable curry is done if using frozen ones. If using fresh green peas, add them along with other vegetables before marination.
* 60 gm/ 2 oz green beans
* 2 large onions
* 1 cup plain unflavored yogurt
* 1 teaspoon shahi jeera (black cumin seeds)
* 1/2 teaspoon turmeric powder
* 1 tablespoon kashmiri red chilli powder
* 1 tablespoon ground coriander (dhania powder)
* 20 gm ginger/ 1 tablespoon finely grated
* 20 gm / 6 large garlic cloves/ 1 tablespoon finely grated
* 1/3 rd cup oil
* 1 tablespoon ghee for making curry + 2 tablespoons will go on rice while layering
* 1 dried bay leaf
* 2 to 3 green cardamoms
* 1 cinnamon stick
* 20 to 30 fresh mint leaves
* 1 tablespoon Kewra water. Please note if using Kewra essence just use 2 to 3 drops
* 1 to 2 teaspoons rose water
* 3/4 th cup rice water
* few threads of saffron
For making aromatic spice blend -
* 10 - 11 green cardamoms
* 1 teaspoon ground mace (javetri)
* 1/4 th teaspoon ground nutmeg (jaifal)
* 1 heaped teaspoon garam masala powder. Recipe for homemade garam masala -
3 MUST HAVE HOMEMADE INDIAN SPICE POWDERS | Ground Coriander Cumin & Garam Masala
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Rajma Chawal Jammu style | कश्मीरी राजमा बनाने की विधि | Rajma chawal recipe | Chef Ranveer Brar
JAMMU special RAJMA - Every cuisine has its own unique signature, in terms of its spices, ingredients and cooking techniques. This Kashmiri style Rajma is not your usual Rajma :)
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Let's help ???????????????????????? ???????????????????????? get its GI Tag
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Amritsari Chole -
Dhaba Dal Makhani -
Dal Nawabi -
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KASHMIRI RAJMA
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cooking Rajma
3 ⅔ cups Kidney beans, soaked, राजमा
2 no. Black cardamom, बड़ी इलायची
¼ tsp Dry fenugreek seeds, मेथी दाना
Water as required, पानी
2 Bay leaf, तेजपत्ता
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Ginger Garlic paste
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled, अदरक
4-5 Garlic cloves, लहसुन
For Tempering
2 tbsp Mustard oil, सरसों का तेल
2 Bay leafs, तेजपत्ता
1 tsp Cumin seeds, जीरा
3 medium Onions, finely chopped, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
Little water, पानी
A pinch of asafoetida, हींग
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Little water, पानी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Remaining Rajma Water, बचा हुआ राजमा का पानी
Boiled Kidney beans, उबले हुए राजमा
Salt to taste, नमक स्वादअनुसार
1 tbsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Rajma
In a pressure cooker, add kidney beans, black cardamom, dry fenugreek seeds, water as required, bay leaf, water as required and salt to taste.
Cover it with the lid and cook it for 3-4 whistles.
For Ginger Garlic paste
In a mortar pestle, add garlic cloves, green chilies, ginger and make a coarse paste.
Keep it aside for further use.
For Tempering
In a handi or kadai, add mustard oil, once it's hot, add bay leaf, cumin seeds, onions and saute it for a minute.
Add prepared ginger garlic paste and cook it for a minute.
Add little water, a pinch of asafoetida, degi red chili powder, turmeric powder, coriander powder and saute it well.
Add tomato puree, curd, salt to taste and cook it well.
Add remaining rajma water, boiled kidney beans, salt to taste and cook for a while.
Finish it with ghee and transfer it to a serving bowl.
Garnish it with coriander sprig and serve hot with rice.
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