Quinoa Cauliflower Biryani

I got introduced to quinoa sometime last year, as a great substitute to rice. Its gluten-free, high in fiber and is a complete protein that provides all nine essential amino acids for good health. Its not technically a grain but still counts as a 'whole grain' food. After learning all its benefits, the only question was how best to use it in recipes. Biryani is my favorite dish in the world, but I always make a meat-based biryani. So this time I tried a vegetarian biryani using cauliflower and peas, and substituted the rice for quinoa. Turns out its pretty good! Has all the flavors of a good biryani, and you won't die of guilt.

Ingredients:

For quinoa:
Rainbow Quinoa - 1 and 1/2 cup
Green Cardamom seeds - 1/2 tsp
Black cardamom - 1
Cloves - 3-5 pcs
Cinnamon stick - 1 inch piece
Bay leaf - 1
Water - 2 and 1/4 cups
Salt to taste

For cauliflower:
Cauliflower florets - 2 cups (from one head)
Green peas (fresh or frozen) - 1/2 cup
Ghee/oil - 1 tbsp.
Onion - 1 large, thinly sliced
Green chilli - 3 or 4, thinly sliced
Ginger - 2 tbsp, minced fine
Garlic - 3-4 cloves, minced fine
Cumin seeds - 1 tsp
Green Cardamom seeds - 1/2 tsp
Cloves - 3-5 pcs
Cinnamon stick - 1 inch piece
Bay leaf - 1
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Yogurt - 1 and 1/2 cup
Salt to taste
Cilantro and mint leaves - a handful each, chopped coarsely

For garnish:
Cashews, almonds, raisins, dried cranberries, thinly sliced onion - a handful or as per your liking
Ghee - 2 tbsp
Milk - 1/2 cup
Safrron strands - a good pinch
Turmeric powder - a pinch
Garam masala - 1 tsp
Cilantro and mint leaves

Method:

First fry all the ingredients for garnish, one at a time in some ghee. First the almonds, then the cashews, then raisins, then cranberries and finally finely sliced onions. Collect them all in a bowl and mix.

For the Quinoa:

Wash the quinoa thoroughly and drain. In a large saucepan, add a teaspoon of oil or ghee. Add cardamom seeds, black cardamom, cloves, cinnamon and bay leaf. When you get a good aroma, add the washed quinoa and fry for 2-3 minutes. Then add some salt (about a teaspoon) and water. Cover and cook on medium heat until it comes to a boil, then reduce heat to low and cook for about 10 minutes, until most of the water has been absorbed. Then turn the heat off and let sit for 5 minutes. Then fluff with a fork.

For the Cauliflower:

In a dutch oven, add oil or ghee and heat on medium. Add cumin seeds, cardamom seeds, cloves, cinnamon stick and bay leaves. When you get a good aroma, add the onions, ginger, garlic and green chilies. Saute on medium heat until onion turns golden. Add coriander powder, chili powder, turmeric and garam masala. Fry for a few minutes until the raw smell dissipates. Add about half a cup of water, salt and mix. Add cauliflower and peas. Also add the cilantro and mint (save some for final garnish). Give it a good mix. Cover and cook until cauliflower turns tender but still has a slight crunch, about 10 minutes. Turn the heat to low, and add the yogurt and gently stir it in. Keep stirring so the yogurt doesn't split, and cook for about 5 minutes.

Final assembly:

Heat the milk in a bowl and add turmeric powder and saffron strands.

In a deep pan or dutch oven, first add a layer of quinoa. Sprinkle some saffron turmeric milk and garam masala. Then add a layer of the cauliflower gravy. Sprinkle with the nut mixture. Repeat the process until you have a final layer of quinoa. Add the last of the saffron turmeric milk and nuts. Finally garnish with mint and cilantro. Cover tightly with a lid. You can bake this at 350 degrees F for 15-20 minutes, or cook on low heat for about 20 minutes. Let it sit for 10 minutes before serving. Sprinkle some lemon juice on top for added flavor, but its optional.

Serve hot with raita, pickle and pappadums!

Enjoy!

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Egg and Vegetable Stew (with variations for chicken, beef or lamb)

This stew is a traditional Syrian Christian curry served for breakfast with Appam (lacy rice pancakes). I like to have it any time of the day with toasted bread, if there's no ready batter for appams. It's very rustic and hearty, like the filling of a pot pie. (Maybe I will try it in a pot pie someday).

Serves: 4-6

Ingredients:

Eggs - 4 large
Onion - 1 medium size, chopped
Ginger - 1 inch, minced
Green chillies - 3 or as per your spice level
Chopped Vegetables - 2 cups (preferably potatoes, cauliflower, carrots, french beans, green peas)
Mustard seeds - 1 tsp
Cinnamon sticks - 1 large broken to small pieces
Cloves - 4-6
Green cardamom pods - 4
Bay leaf - 1
Curry leaves - 1 sprig (optional)
Black pepper corns - 6-8
White pepper powder - 2 tsp (optional)
Black pepper powder - 1 tsp
Turmeric - a pinch
Red chilli powder - a pinch (optional)
Coriander powder - 1 tsp (optional)
Garam masala - a pinch (optional)
Coconut milk - 1 cup
Water - 2 cups
Oil (vegetable/canola) - 2 tbsp (For authenticity, use coconut oil - its an acquired taste)

Method:

Hard boil the eggs and keep aside to cool. Meanwhile chop all the vegetables and store in a mixing bowl.
In a large pot, heat 2 tbsp of oil. Add mustards seeds and let is splutter. Add the whole spices - cinnamon, cloves, cardamom, bay leaf, peppercorns. Once their aroma starts to exude, add the chopped onions, ginger, green chillies and curry leaves. Saute until the onions are translucent. Then add the powdered spices - turmeric, white pepper, black pepper, red chilli powder, coriander powder. Mix for a minute. Then add the chopped vegetables and enough water to just cover the vegetables. Cover and cook until the vegetables are cooked through. Meanwhile peel the cooled eggs and halve them, if desired. Once vegetables are cooked, reduce the heat, and pour coconut milk. Let it cook and reduce until you get the desired consistency of gravy. Finally sprinkle garam masala and add the hardboiled eggs. Serve with appams, chappathis or toasted slices of bread.

Note: You can make different variations of this stew. Leave the eggs out and it becomes a vegetable stew. Add cubed chicken pieces instead of the vegetables and it becomes a chicken stew. For beef or lamb stew, cook the meat separately with a small amount of water or even pressure cook it, before adding it to the stew.
If you don't have coconut milk, use regular milk.

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Gobhi Manchurian - Cauliflower Manchurian

This is an Indo-Chinese recipe, that's very popular all across India. Cauliflower is known as Gobhi in Hindi.
I heard a funny story about a pure vegetarian software engineer in India, who was sent to China on an assignment. Being vegetarian, your options are pretty much limited in China. This guy confidently accepted the assignment, thinking that he can order Gobhi Manchurian and survive. To his horror, there is no such thing as Gobhi Manchurian or Gobhi Anything in China! This is a vegetarian dish using common Chinese ingredients and techniques, but only found in India. ;-)

Ingredients:

Cauliflower - 1 medium
All purpose flour - 1/2 cup
Corn Starch - 1/4 cup
Soy Sauce - 5 tbsp
Salt - to taste
Pepper - 1 tsp
Yellow onion - 1 medium, minced
Garlic cloves - 3, minced
Freshly grated ginger - 2 tsp
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Rice vinegar - 2 tsp
Siracha sauce or Sambal Olek - 1 tbsp
Maggi Hot and Sweet Tomato sauce - 1/4 cup (substitute: 1/2 cup tomato puree)
Apricot Jam - 2 tbsp (Substitute: 1 tsp sugar)
Vegetable oil - 1 tbsp, plus more for frying
Green Onion (spring onion) - 1 stalk, minced

Method:

Wash cauliflower florets. Preheat the oven to 425 degrees F. Arrange the cauliflower on an oiled baking sheet, season with salt and pepper to taste, and roast until just tender, turning once, 12 to 15 minutes total. Remove from the oven and set aside. Reduce the oven temperature to 325 degrees F.
In a bowl, combine the all-purpose flour and cornstarch. Add 1/2 teaspoon of the coriander, 1/2 teaspoon of the red chilli powder, and 1/2 teaspoon each of salt and black pepper. Stir in 2 tablespoons of the soy sauce and the water and mix well to make a batter. Add another tablespoon or so of water if the batter is too thick.
In a large skillet, heat a thin layer of oil over medium-high heat. Working in batches, dip the cauliflower in the batter, then arrange in the hot skillet. Fry until golden brown, turning once, 4 to 5 minutes total. Optionally, you can also deep fry it. Transfer the cooked cauliflower to the baking sheet and return to the oven to keep warm.
Heat the 1 tablespoon oil in a skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, 1/4 teaspoon salt, the remaining 1/2 teaspoon coriander, and remaining 1/2 teaspoon red chilli powder, and cook 1 to 2 minutes. Stir in the 1 tbsp apricot jam, 3 tablespoons soy sauce, 2 tsp rice vinegar, Sriracha (or Sambal Olek), Maggi hot and sweet tomato sauce (or tomato puree). Add 3 tablespoons of the Spring Onions and cook, stirring, until the sauce is thickened and the flavors have blended, about 5 minutes. Add up to 1/4 cup of water is the sauce is too thick. Taste and adjust the seasonings.
Return the fried cauliflower to the pan and spoon on the sauce to coat, turning the cauliflower gently to coat with sauce. Serve immediately. Garnish with the remaining 1 tablespoon green onions.

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