Description
Guest : Yogini Shanthi Guest: Pavithra Muthu Quinoa Vegetable Dish Ingredients Needed: • Quinoa – 1 cup • Red/Orange/Yellow Bell Pepper – 1 (chopped thin 1 inch long) • Frozen corn or canned corn – ½ cup • ½ cup Kidney bean soaked overnight ( Can use any beans) • Olive oil – 4 tsp • Cumin seeds – 1 or 2 tsp • Chili powder (I use Sambar powder as a substitute) – 1tsp • Turmeric powder – ¼ tsp • Salt – ½ tsp • Parsley or cilantro chopped – 1 Tbs Preparation time: 20 minutes Preparation Method: There are 2 stages of preparation. Stage 1: • In a pressure cooker, add 5 cups of water. • Add 2 cups of water to quinoa in an aluminum or stainless steel container • Place a plate on top of this container and keep it in the cooker • In another container, add 2 cups of water to the fully soaked kidney beans • Place this container on top of the plate inside the pressure cooker • Close the lid of the pressure cooker and place the little weight on top • Heat this on stove until 3 whistle sounds come • NOTE: This is just an easier method to cook 2 items simultaneously. If you don’t have a pressure cooker, you can cook quinoa and the beans separately Stage 2: • In a pan, add 2 tsp of oil • When it is heated, turn it to low heat. • Add cumin seeds. • When they fry and turn brown, add the bell pepper and turn it to medium heat. • Add paprika powder, turmeric powder and salt and mix well for 2 minutes. • Then add the corn and cooked beans and mix well for 2 minutes. • Finally add the cooked quinoa and mix well • Top with chopped parsley or cilantro. Collard Greens Curry with Garbanzo Beans Ingredients Needed: • Collard greens - 1 bundle (washed & chopped) – Keep the stem and the leaves cut separately • ½ cup garbanzo bean soaked overnight and cooked (Can use kidney beans too) • Olive oil – 2 tsp • Cumin seeds – 1 or 2 tsp • Paprika powder (I use Sambar powder as a substitute) – 1tsp • Turmeric powder – ¼ tsp • Salt – ½ tsp • Grated Coconut – ¼ cup Preparation time: 15 – 20 minutes Preparation Method: • In a pan, add 2 tsp of oil. • When it is heated, turn it to low heat. • Add cumin seeds. • When they fry and turn brown, add the chopped stems and turn it to medium heat. • Add paprika powder, turmeric powder and salt and mix well for 2 minutes. • Then add the cut leaves of the collard greens. • Sprinkle some water and keep covered with a lid. • After 10 minutes, mix cooked beans. Keep covered • After 5 minutes if collard greens is cooked, turn off the heat. • Sprinkle grated coconut on top. Moong Sprout Dish Ingredients Needed: Whole moong dal - 2 Tbs (NOT the split ones) Grated coconut - 6 Tbs or same quantity as the fully sprouted dal Parsley or cilantro chopped – 2 Tbs Preparation time: 5 minutes Preparation Method: There are 3 stages of preparation. Stage 1: Soak the moong dal overnight in cold water Stage 2: The fully soaked moong dal must be allowed to sprout. To do this, drain the water from the fully soaked moong dal container and keep covered for a day or two till you are satisfied with the length of the sprout. Stage 3: ● Mix the grated coconut to the sprouted dal. ● Top with chopped parsley or cilantro. ● Adding salt or pepper is optional. I keep it totally raw. . www.actontv.org
