Sattvik Quinoa Khichadi with vegetables for Makar Sankranti. [First recipe post for year 2015]

This was supposed to be my  first recipe post for year 2015, I am publishing it quite late but happy that I got back to blogging. On Makar Sankranti day I started my morning preparing Quinoa dish to pack in lunch box, since it was an auspicious day of Sankranti I cooked Quinoa in a sattvik manner, enriching it with peanuts and sesame seeds. I  made Quinoa khichdi  with vegetables, it turned out to be a  good festive savory treat. I   packed  khichadi in husband's lunch box and also savored it for my breakfast.
Post published on 30th Dec-2015.

Ingredients : 
(2 servings)

• 3/4 Cup - Quinoa (rinsed well in water.)
• 3 Tb.spoon - split Chana Dal (rinsed and drained.)
• 1/2 T.spoon - Mustard seeds
• 2 whole dry red chillies - I used Arbol chilies.
• 2 sprigs - Curry leaves
• 1/4 T.spoon - whole methi seeds (fenugreek seeds)
• 1/4 T.spoon - Turmeric powder (heaping 1/4  tsp)
• 1 pinch - Hing (asafoetida)
• 1 Tb.spoon - oil + 1 T.spoon extra to saute veggies.
• 1 Tb.spoon - melted ghee or extra virgin olive oil to drizzle over Khichadi
• 1/4 cup roasted peanuts - ground to coarse powder + 2 Tb.spoon roughly chopped.
• 1 Tb.spoon - Sesame seeds - ground to coarse powder + 1 T.spoon - whole sesame seeds.
• 1 Small size - Red Capsicum, cut into half inch pieces. ( yield - 1 heaping cup)
• 10-12 - Green beans sliced into diagonal shape.
• 7-8 inch long 1 Celery stalk - sliced into 1/2 cm thick in half moon shape.

Procedure to cook Sattvik Quinoa Khichadi with vegetables.

1. Rinse Quinoa in water thoroughly, rub grain in water using fingers or use spoon and  whisk in speed for one minute. Quinoa is very delicate to handle so I use tea strainer to drain water. Keep drained Quinoa aside.
2. Prepping the veggies - Cut red capsicum into half an inch chunks, any color pepper can be used. Cut celery stalk into half moon shape with 1/2 cm thickness. Slice green beans  diagonally  into one inch long pieces.
3. In a pressure cooker heat 1 tbsp oil, drop 3-4 mustard seeds, if they sizzle, quickly add 1/2 tsp mustard seeds, increase heat to medium high, cover with lid, wait for 15-20 seconds until most of the mustard seeds crack in hot oil. Reduce heat to medium. Next add 2 dry red chilies, stir with spoon to sizzle until chilies turn slight darker in shade and smokey. Next add methi seeds along with one sprigs of curry leaves and 1 tsp whole sesame seeds, stir-saute for 15 seconds.
4.  Now add  3 tbsp rinsed split chana dal with 1 tbsp water, 1 pinch of hing, 1/4 heaping tsp turmeric powder, saute over medium  heat for one and half minute, stirring continuously. Now add rinsed 3/4 cup quinoa, little less than half tsp salt, mix and stir over high heat for one minute. Add two cups water, continue to cook until it starts to boil. Cover the pressure cooker lid, cook until it blows two whistles. This small 2 liter pressure cooker releases multiple short whistles at the interval of 10-15 seconds lasting for 5 seconds. After 7-8 whistles  I reduced the heat to low and cooked further for 7-8 minutes. Do the same with other types of pressure cooker, after two whistles,  allow to rest for few minutes over low heat setting. Shut off the heat and wait until steam pressure subsides.
5. Once quinoa  is set to cook in pressure cooker you can start preparing khichadi veggies. In a medium size skillet heat 1 tsp oil, add sliced  half moon shaped celery, saute over medium high heat for two minutes, stirring often. Next add sliced green beans and red capsicum along with remaining curry leaves, sprinkle about 1/4 tsp salt. Cook over medium heat for 7-8 minutes until veggies are cooked. Add 2-3 tbsp water to speed up cooking or slow roast veggies over low heat giving more time, while slow roasting keep pan moist by spraying some water. Once veggies are tender sprinkle ground sesame and peanut powder, mix well,  let all veggies get dusted with sesame and peanut powder. Check salt level, add some more salt if needed, cook over medium high heat for one minute, stirring. Put off the heat.
6. Open the cooled pressure cooker lid, throw in 2 tbsp roughly chopped peanuts, sauteed vegetables, mix all well, garnish with cilantro. Serve by drizzling melted ghee or extra virgin olive oil. If you need little more loose consistency,  add 1/4 cup water and cook few more minutes or add 1/4 cup very hot water, mix and let it set for few minutes before serving.

Note :- If you don't prefer whole sesame seed crunch in soft textured khichari, skip adding 1 tsp sesame seeds in cooking step.No -3. Instead of Chana dal you can use split skinless masoor or moong dal or buck wheat goats.

Image for - cooking step-6

Makar Sankranti special - Quinoa Khichdi.

Veggie packed Quinoa Khichdi

Summer Herb Garden inspired meals - Coconut Basil Rice, Cucumber Paratha, Mint infused ButterMilk, Orzo-Cantaloupe-Bing cherries-Corn Salad with mint blossoms.

This Summer I grew few plants and herbs in  the pots. Inspired by the Mint and Basil growing in my  patio garden I cooked this herb packed meal. I had one fresh ear of corn from local farmers market and few garden grown cucumbers shared by my friend, with few other veggies and ingredients I prepared this delicious Thali containing Cucumber Paratha, coconut Basil rice with green peas and snow peas, Mint infused butter milk, Cantaloupe-Bing cherry-Corn salad with mint flavored orzo and mint blossoms. Please scroll down to enjoy pictures of Mint and Basil herb plants.
Note: published on 11/16/11

Coconut Basil Rice with Green & Snow Peas

Ingredients :-

• 2 Cup Basmati rice
• 1/2 cup coconut milk (I used Renuka brand)
• 1/2 cup fresh grated coconut + some for garnish
• 2.5 cup water
• 1 medium size onion - finely chopped
• 1 Bay leaf 3" long
• 2 inch piece ginger
• 6-7 garlic cloves
• 4-5 green chilies
• 1 Cup frozen petite green peas (regular green peas are fine.)
• 1.5 cup sliced snow peas
• 2 cup fresh basil leaves with tender stems - I used spicy globe basil which is mild in aroma. If you are using other type of basil like purple or thai;  reduce little quantity or use as per your taste.
• 1.5 Tb.spoon oil

Directions for preparing Basil Coconut Rice :-

1. Rinse Basmati rice, soak for only 10 minutes - Drain, Cover and keep it aside.
2. Combine green chilies, garlic cloves, ginger, 1 cup basil leaves in a small blender jar - grind to coarse texture  without adding water. Keep it aside.
3. Heat 1/2 tablespoon  oil in a pressure cooker/ Pressure Pan ( minimum 3-4 liter size). Add half cup  roughly chopped Basil leaves, sizzle for 15 seconds. Add  1 teaspoon coarse paste. (from step 2)  Add 1.5 cup sliced snow peas, saute for 2 minutes over high heat. Now add one cup frozen green peas, little salt - saute for another 4-5 minutes over medium heat. If required sprinkle little water to avoid sticking at bottom, constant stirring is required.Transfer everything to a bowl and set  it aside. (You can use small size saute pan for this step.)
4. Once again heat 1 tablespoon oil in pressure cooker. Drop one bay leaf ; sizzle for 15 seconds.  Add chopped onions; saute 5-6 minutes until onions turn soft.
5. Add remaining mixture of ginger-garlic-chilies-basil - saute for a minute. Add drained rice and  half cup coconut milk. Mix well and simmer over medium heat for 2-3 minutes, stirring frequently.
6. Add 2.5 cup water - Stir and bring to a boil. Add 1/4 cup fresh grated coconut. Check for salt seasoning. Close the pressure cooker lid and cook over medium heat until cooker is ready to blow first whistle. (Some time cooker fails to blow whistle, in that case after 10-12 minutes reduce heat.) Quickly reduce heat to lowest setting and allow to rest on stove for another 10 minutes. Reduce little built up steam by slightly lifting whistle for 20-25 seconds.
7. Once pressure cooker cools down, transfer cooked rice to a big bowl. Gently separate all grains and fluff rice with wooden spoon. Spread sauteed green peas and snow peas mixture, remaining chopped fresh basil leaves and 1/4 cup fresh grated coconut. Gently combine well with rice. Cover it with cling wrap and let it stand for 20 minutes before serving warm.

Note :- You can use any combination of veggies of your choice.In absence of pressure cooker you can cook Basil Rice in a thick gauge, non-stick minimum 4 quart size pot. You can add 1/2-1 cup more water and cook very slow on low heat with covered lid. Feel free to add more seasoning spices like cumin, shaheejera, Black pepper, cloves, cinnamon but season with minimal spices.

Cantaloupe, Corn, Bing Cherry Salad with Mint infused Orzo garnished with Mint blossoms.

Salad Ingredients :-

• 1 cup mint infused cooked Orzo (refer recipe below to know how to prepare mint flavored orzo)
• 2 cup heaped  scooped cantaloupe balls/chunks. (I used small size cantaloupe - see picture at end.)
• 25-30 Bing cherries - deseeded and cut into half
• 1cup corn kernels ( I used from fresh corn)
• 12-15 tender Mint blossoms
• 1/2 cup fresh mint leaves
• 2 Tb.spoon - finely chopped mint leaves
• 1/2 teaspoon sugar
• 1.5 Tb.spoon Olive oil

Step - 1 -- Preparing mint flavored Orzo :- 

Heat 1.5 tablespoon olive oil in a small size pot. Add 2 tablespoon finely chopped mint leaves, saute/sizzle in hot oil for 15 seconds just like we sizzle curry leaves in hot oil. Take out half oil and few sizzled mint leaves in a bowl. Add 2 tablespoon orzo, saute for 30 seconds.Pour in 2.5 cups water, little salt -  Allow it to simmer over medium  heat for about 10 minutes. Reduce heat to low and simmer for 7-8 minutes more. You may add 2-3 tablespoon water if orzo absorbs water. Taste orzo for tenderness, once they are plump and soft, quickly drain under cold water and keep it aside. Sprinkle  reserved mint seasoned oil, toss and store in a covered container. (I cooked longer than suggested cooking time on package directions for perfect tender textured orzo.I used Taste of Inspirations brand organic orzo, authentic Italian product.)

Step - 2 -- Preparing Salad :- 

This is simple toss and serve salad. In a medium salad bowl  mix together cantaloupe balls/chunks, corn kernels, bing cherries, cooked orzo, 1/2 cup fresh mint leaves. Sprinkle 1/2 teaspoon sugar. Gently toss. Garnish with mint blossom and serve immediately.

Mint infused Butter milk /Chaas /Tak Recipe

In a deep bowl mix 1.5 cup yogurt, 1/2 cup cold water, little salt, 1/4 teaspoon sugar, 1 finely chopped green chili and half cup chopped fresh mint leaves.  Blend  with immersion blender  or whisk  until smooth - about  one minute. Garnish with fresh mint leaves and serve chilled.

Recipe for Preparing Kakdi / Cucumber Paratha/Roti

Finely grate one small 5-6 inch cucumber.(1/2 cup yield including cucumber juice) I used cucumber with skin. If cucumber is waxed then peel the skin. In a small blender jar combine - 2-3 green chilies+4 garlic clove+1 inch piece of ginger+ 1/2 cup chopped cilantro. Grind to coarse texture. In a medium size bowl  add one cup wheat flour, 1/4 teaspoon salt, half teaspoon turmeric powder. Mix well. Now add grated cucumber along with its juices and coarsely ground  ginger-garlic mixture. Knead the dough with hands. If required add one tablespoon water. I didn't add water, cucumber juice was enough to form dough. Once it forms tight dough; apply one teaspoon oil all over dough ball and again knead for 2-3 minutes,wrap the dough ball with plastic wrap and keep it aside for 15 minutes.  Divide dough in equal 5-6 balls, roll 5 inch diameter paratha and griddle fry on both sides  on medium heat.

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Spicy Globe Basil

Cinnamon Basil with purple Sage(clicked on June 23rd)

Cinnamon Basil and purple sage growing together in a pot.(above pot clicked after 1 week)

Pudina - Last years container mint spread on the ground this year.

Mint blossom

Scooping out Cantaloupe balls with Melon baller.
once good shaped balls are carved,

just scrape out rest cantaloupe meat into strips and  use them in the salad.

Coconut Basil Rice with  Kakdi  Paratha  &  Pudina  Chass

Sweet Pulao infused with Mango pulp + Coconut milk - Topped with Bing Cherries, nuts, raisins, black currents. For side - Spicy Beetroot+Orange salad with Kalonji Tadka - A Special Indianized Valentine Treat

This year for Valentine's Day I  wanted to cook something more Desi or say Indianized Valentine Dish. I came up with Sweet Rice / Pulao and  spicy fruity salad. I cooked Sweet pulav  based on the Maharashtrian Naralee Bhat /Sakhar Bhat / kesari Bhat recipe, it is sweet coconut rice prepared during Narli Poornima. This Valentine special - Sweet rice is infused with Mango pulp and coconut milk. I added spices to make it aromatic and generously garnished with raisins,almonds, fresh coconut, carrots and Bing cherries. Salad  was  made with beetroot and fresh oranges, added a special zest with Kalonji + green chili Tadka. Both dishes reflected luxurious deep red and yellow color glow to match the feeling of affection. It was  a delicious and tasty treat for Valentine's Day. (Scroll down to enjoy few clicks of red miniature roses.)
Note :- Recipe published on 06/12/11. 

Ingredients:-

• 2 Cup Basmati Rice
• 1 Cup Mango Puree/Pulp + 1 Tb.spoon (used canned)
• 1/2 Cup Coconut milk  + 1 Tb.spoon  (used Renuka brand)
• 1 Cup sugar
• 1 Cup fresh grated coconut
• 20-25 - Fresh Bing cherries
• 1 Cup - carrots cut into disc shape
• 1.5 Tb.spoon Ghee + 4  more for roasting raisins, black currents, almonds, carrots
• 1 Tb.spoon - Black currents
• 2 Tb.spoon - Golden raisins
• 3 Tb.spoon - slivered almonds.

Whole Spices :-

• 5 Cloves
• 3 whole Cardamom
• 1 Bay leaf - ( 2 inch long)
• 5 Nagkesar pieces ( in absence - use 1.5 inch cinnamon stick)
• 1 Star anise

Ghee roasted ingredients and fresh coconut

Cooking process for  pressure cooker cooked Sweet Pilaf / Pulav.

A)  Pre-preparations :-

1. Rinse and soak rice for 20-25 minutes.
2. Heat 1 tablespoon ghee in a small skillet, add sliced carrots; stir fry for 2-3 minutes on a medium low heat. Do it in two  batches. spread them on paper towel and keep it aside.
3. Wipe out skillet with paper towel, moderately heat  one more teaspoon  Ghee, add 1 tablespoon black currents - quickly stir for 15-20 seconds and  place them on the paper towel.
4. Add little more ghee  and add  golden raisins, 1 tablespoon at a time - quickly saute for 15-20 seconds or until they puff up. Act quick to avoid burn. Drain raisins on paper towel.
5. Wipe out all ghee from skillet with paper towel, add 1 teaspoon  fresh ghee and roast slivered almonds until they turn light golden color - spread it on paper towel and keep it aside.
6. Cut each Bing cherry in two or four pieces - Discard seeds.

B)  Pressure Cooker cooking process :-

1. Heat 1.5 tablespoon ghee in pressure cooker (minimum 4 quart size). Add all whole spices - sizzle for 20-25 seconds. Pour one cup mango pulp, allow to simmer for three minutes. Add half cup coconut milk + One cup sugar - wait until it starts to boil. Add soaked rice (just rice no water )- stir  and simmer for two minutes.
2. Now add 2.5 cups water, 1/2 cup fresh grated coconut - mix well and allow it to simmer.Once it starts to boil - close the pressure cooker lid and wait until it blows first whistle. Reduce the heat to medium low and allow to cook for another 7-8 minutes. During this time it is ok if it whistles second time. Finally reduce heat to lowest heat setting  and leave pressure cooker on stove  for another 7-8 minutes. Shut off the heat, allow  it to cool down.
3. In a large mixing bowl combine rice with pan roasted  carrots, black currents, golden raisins, almonds. Now add remaining fresh grated coconut, 1 tablespoon coconut milk, mango pulp and gently mix with wooden spatula. Pulp and coconut milk will bring glaze and moistness also it will enhance  fresh  mango aroma. Finally add bing cherries, decorate your way and serve. You may also add fresh mango cubes for final garnish.This is great sweet rice/pulao dish for festivals and parties.

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Preparation- Spicy Beetroot  Orange salad

Peel and thinly slice one medium size beetroot into half an inch size pieces.(1 cup yield) Peel one orange, remove all white pith and membrane from orange - slice into half an inch thin pieces. Keep it aside.

Heat 1 teaspoon oil in a small skillet. Add 1/2 teaspoon Kalonji seeds - sizzle for 10 seconds. Quickly add chopped green chilies - saute for 15 seconds. Now add 1 teaspoon sesame seeds, saute for 30 seconds. Mix sliced beetroot; cook and stir over medium-high heat about 7-8 minutes until  tender, you may add little water to avoid burning. Sprinkle very little salt and 1/4 teaspoon sugar. make sure all water content is evaporated. Allow to cool.  When you are ready to serve, toss in  orange slices, gently combine and serve.

Pictures of miniature rose plant that I picked up from Walgreen for Valentine's Day.

Krishna Janmashtami - Vrat friendly Dinner

Shri krishna Janmashtami celebration has always been a very special festival for Mumbai people. Ritual of breaking Dahi Handi is a unique feature of Mumbai Gokulashtami celebration . Every year in Mumbai I celebrated this festival with great enthusiasm. One of my favorite part of this festival was eating DahiKala. It is prasad made with mix of poha, yogurt, pickles, peanuts, fresh coconut, cilantro. It used to be big collective effort to feed DahiKala as Prasad to all neighborhood residents. DahiKala has very intriguing taste.. sweet, sour with strong pickle aroma.

This year I celebrated Krishna Janmashtami by doing simple Krishna Pooja and cooked sattvik Vrat friendly dinner on the day of Gokulashtami.

Krishna Janmashtami Greetings to all my readers and followers.

Vrat Friendly dinner for Gokulashtami ...Scroll down for recipes.

• Samo Rice (Varicha Bhat/Moraiyo )
• Raw Peanut Curry on top of Samo rice
• Plantain stir-fry with Jeera Tadka
• Pedha - made from Banana Halwa
• Spicy Rajgira flour Paratha with potato and peanuts
• Cucumber Raita infused with Cilantro

Cooking Samo Rice

Ingredients :-

• 1 cup Samo rice - picked and rinsed
• 1 T.spoon butter or Ghee
• 2 cup water

Cooking Method :-

Pick and rinse 1 Cup samo rice, drain water and keep it aside. Boil 2 Cups water in a two quart pot. Once it starts boiling add 1 tsp butter or ghee. Add Samo rice and let it simmer for 2 minutes. Add some salt. Reduce heat to lowest setting . Cover pot with lid and leave it on stove for 10-12 minutes. Open the lid and stir at least 3-4 times while cooking. All water will get absorbed by rice and you will have nice fluffy cooked samo rice ready in just 15 minutes.
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Raw Peanut Curry Recipe

Ingredients :-

• 1 Cup soaked raw peanuts
• 2-3 Green chilies
• 1 T.spoon oil
• 8-10 curry leaves
• 1 T.spoon Jeera (cumin)

Cooking Method :-

Soak 1 cup peanuts in water for 8 hours. (You can use skinless raw peanuts to avoid work of peeling peanut skins after they are soaked to tender.) In a small blender jar add soaked raw peanuts+ 2-3 green chilies+ half cup water - Grind to fine paste.
In a small size heavy bottom pot heat 1 tsp oil..add 8-10 curry leaves.. let them sizzle for 15 seconds..quickly add 1 tsp Jeera..stir for 5-6 seconds. Pour ground raw peanut paste - stir continuously with wooden spoon for 2-3 minutes on medium heat. Add 1.5 cup water +salt and simmer it for 6-7 minutes on medium low heat. Enjoy with samo rice / Rajgira Paratha. Generally this curry is made with roasted peanuts but raw peanuts gives a very refreshing milky taste to the curry.

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Plantain Stir Fry

Ingredients :-

• 1 Raw banana or plantain
• 1/2 T.spoon cumin
• 2 green chilies
• 5-6 curry leaves
• 1 T.spoon oil

Cooking Method :-

Peel the skin of one Plantain and cut in diagonal slices, 1/8 inch each. Heat 1 tsp oil. Add chopped green chilies+1/2 tsp cumin + 5-6 curry leaves. Saute for 15 seconds and add sliced plantains. Stir for one minute on high heat. Add 1/4 cup water and let it cook on medium heat for 3-4 minutes. Increase  the heat and stir fry with wooden spoon until all water dries up and plantain is cooked to tender.

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Pedha with Banana Halwa

Ingredients :-

• 1 Ripe Banana
• 1 Tb.spoon Butter or Ghee
• 4 Tb.spoon sweetened Condensed milk
• 4-5 cardamom pods - finely powdered
  
• 5-6 Almonds - roughly chopped
  
• 1 Tb.spoon - golden raisins
  
• 1/2 T.spoon corn starch or Rice flour

Cooking Method :-

Heat 1 tbs butter or Ghee in small open skillet. Add one sliced ripe banana and stir fry with wooden spoon for five minutes or until banana forms into thick pulp. Now add chopped almonds,raisins and cardamom powder. Stir to mix with banana pulp - about 2 minutes.

Pour 4 tbs condensed milk into skillet - continuously stir for 3-4 minutes on medium heat.

Mix 1/2 tsp corn starch in 1 tbs water , make paste and add to skillet. ( I added little roasted rajgira flour for binding) Mix well..reduce heat to low and let it cook till oil separates and shine all over Halwa. Keep stirring at regular interval until halwa thickens and gets nice brown tone - about another 4-5 minutes.

After it cools down give desired shape, decorate top with raisins/almonds and enjoy as pedha or Burfi.

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Cucumber Raita

Ingredients :-

• 1 Tender Cucumber (5-6 inch long)
• 1/2 Cup Yogurt
• 2 Green chilies
• 1/2 Cup fresh cilantro - finely chopped
• 2 pinches of sugar

Peel and Cut cucumber into medium pieces. Beat yogurt in a bowl. Add cucumber, finely chopped cilantro and green chilies..season with salt and little sugar.

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Rajgira /Amarnath flour mini paratha with potato and peanuts

Ingredients :-

• 2 Cup - mashed potato ( tightly pressed)
• 3/4 cup roasted peanuts - coarsely crushed
• 1 Cup Rajgira flour - roasted
• 1 Cup chopped cilantro
• 4-5 Green chilies - finely chopped
• 1 T.spoon Ghee/butter

Cooking Method :-

Roast Rajgira flour in a heavy bottom skillet by adding 1 tsp butter/ghee. Roast slowly on medium low heat by continuously stirring with wooden spoon. Roast for at least 10-12 minutes. Let it cool. Keep it aside.

Mix mashed potatoes, coarsely ground peanuts, chopped cilantro ,finely chopped green chilies, salt and roasted Rajgira flour. Combine and form dough. If required sprinkle little water. Moist fingers with oil for ease while working with the flour. Make 10-12 dough balls . You will have to use palm and fingers to prepare those mini parathas. Refer the post of Rice Pathiri and read step C . In the similar manner make 3-4 inch diameter parathas and griddle fry them on medium heat until they turn light brown on both sides. Do drizzle few drops of oil while frying parathas on griddle.

Quinoa & Samo Rice Spicy Pulav

Quinoa is an ancient grain like seed. It is gluten free source of good protein, fiber, vitamins and minerals. Quinoa is easy to cook, tastes great and has nice unique texture..it excellently pairs with various cooking dishes. I have used Quinoa in mix lentil-grain curries and it perfectly cooks like any other grain, brings great enrichment and texture to curry. This is my first attempt in making main dish with Quinoa. I added equal part Samo rice and it complimented well in Pulav..This dish turned out very aromatic with nutty and spicy taste.

Ingredients :-

• 1/2 cup Quinoa - thoroughly rinse and soak in water for half an hour.
• 1/2 cup Samo Rice (Variche tandul) - thoroughly rinse and soak in water for 15 minutes.
• 1 medium size onion finely chopped - ( 1 Cup)
• 1 inch piece of Ginger - finely crushed
• 4-5 Garlic cloves - finely crushed
• 4-5 green chilies - finely chopped
• 1/2 cup diced carrots
• 1/2 cup frozen green peas
• 1/2 cup frozen corn
• 1/2 cup chopped cilantro
• 1 1/2 Tb.spoon cooking oil

Whole Spices :-

• 1 Bay leaf - 3 inch long
• 1 inch piece of cinnamon
• 1 Star anise
  
• 2 cardamom
• 5-6 cloves
• 25-30 whole pepper corns
• 1 T.spoon shahi jeera
  

Method of Cooking :-

1. Heat 1 1/2 tbspoon oil in heavy gauge pot. First add bay leaf, cinnamon, star anise - saute for 20 seconds. Quickly add cardamom, cloves and pepper corns - saute for 15 seconds.
2. Add chopped onions and saute. Add shahi jeera after 2 minutes.. saute onions for another 2 minutes.
3. Add finely crushed ginger, garlic, chopped green chilies - saute for 1 minute.
4. Add carrots and two cups water. Increase heat to high and let water boil for 3-4 minutes.
5. Drain out all water from soaked Quinoa and Samo - add it to the pot. Add salt. Mix well.
6. Immediately reduce heat to lowest heat setting. Cover pot with lid.. let it simmer for 7-8 minutes.
7. Now add corn and green peas. Combine all in pot. If needed add 2 tb.spoon water. Cover lid and let it cook on extreme low heat for another 12 minutes...at regular interval gently stir pulav. At this stage you will find that all water is absorbed and quinoa, samo grains are fluffy/tender. Switch of the heat and let it stay for another 5-6 minutes. Garnish with cilantro and enjoy!!.