North Indian Recipies

  1. Quinoa Dhokla


    1/2 cup moong dal
    3/4 cup quinoa
    2 -3 green chilies
    1/2 piece ginger
    1/2 cup sour yogurt
    salt to taste
    a pinch of sugar
    1/4 tsp. turmeric powder
    1 tsp. Eno fruit salt
    non-stick cooking spray
    2 – 3 tsp. oil
    1 tsp. mustard seeds
    1/2 tsp. cumin seeds
    1/4 tsp. hing
    2 -3 green chilies, slit
    few curry leaves
    1/4 tsp. sugar
    juice of one lemon/lime

  2. Quinoa chapati soft and puffed (gluten free)


    3/4  cup quinoa flour
    1/4 cup and a couple more tablespoons  of water
    1 tsp. Oil
    Little dry quinoa flour to roll the chapatis
    Little ghee or butter to apply on the chapatis

  3. Kale Quinoa Paratha


    1 1/2 cups chapati flour (also known as atta or rotli flour) — If you don’t have chapati flour,
    you can use 3/4 cup whole wheat flour and 3/4 cup all purpose flour 
    3 tbsp + 1 tsp ghee (or vegetable oil), separated 
    1/2 tsp grated ginger 
    1 clove garlic, grated 
    1/2 tsp cumin seed 
    1/4 tsp salt 
    3 oz kale, cooked and finely chopped (about 3/4 cup cooked or 1 1/2 cups uncooked) 
    1/2 cups cooked quinoa 
    2/3 cup water (adjust for the dough)