Coulibiac with Quinoa, Lentils and veggies

Jayasri Ravi — Sun, 12 Dec 2010 00:56:00 +0000

Hi friends,
Back again, I have been very busy from past weeks, I have not been able to post my own Anardana Seeds recipes, So, hope Priya will forgive me, for my late entries and round-ups, I will not be able to post my round-up on this event till next week, as I am going to have a busy week ahead, If any of you have any entries for this event and not able to post it to me, you can always do it until the day I post my round-up, I am planning to post my round-up around 23rd of December, You can send any recipes just not only using the dried Anardana seeds but also the fruit/ Pomogrenate seeds, as I have received some with the red Juicy fruit Mmm.., Lovely recipes, thanks for everybody, who participated.
Meanwhile Check out Kavita's Seasoned and Dressed blog for the Cooking with Seeds - Ajwain event started by Priya.
Coming back to the recipe, I had made something like this long back which I will try to post someday soon :), I am kind of not want to post some of my recipes as the photos weren't good, today I just decided I have to do this, even it doesn't look as I made these particularly for an event - so why not share it and not bother about the clicks, I just take photos in the night and with my I phone or N5800 :).
When Priya announced her CWF-Quinoa event I knew I could post some recipes, as I try to use Quinoa in some way or other in my cooking, I am always running around, and so time being a big issue in my life, I get so tired and go to bed.
Ok, stop moaning and going straight to the recipe....

COULIBIAC WITH QUINOA, LENTILS AND VEGGIES

FOR THE PASTRY
250 gms All Purpose flour
1 tsp salt
1 tbsp Sugar
75 gms Cold butter
75 gms Vegetable Margarine
4 to 5 tbsps of Cold water

INGREDIENTS FOR THE FILLING
1/2 Cup Puy Lentils
1/2 Cup Horse Gram/Kollu
1/2 Cup Quinoa
1 Red Pepper
1 Green Pepper
1 Potato
1 Big Onion
2 to 3 Green Chillies
1 tsp Ginger-Garlic Paste
5 sprigs of Coriander leaves
2 tbsp Oil

METHOD:
Making the Pastry:
Sieve the flour with salt and sugar then cut the butter into the flour with a knife, Rub it in quickly like bread crumbs with your fingertips, The secret of light pastry is in keeping your pastry cool, If we use our palms of our hand the butter will oil and make the pastry tough. Use water 1 tbsp at a time, you may need more or less water depending on the weather and the dryness of the flour, Knead it into a soft round ball, cover it in a cling film and keep it in the fridge until you require it.

To make the filling:
Wash and Soak both the lentils before you start making the Pastry, Once done with pastry, put these lentils in one cup of water in a vessel and pressure cook them till soft ( 3 whistles), Drain the water.
Cook Quinoa in 1 and 1/4 cup of water with a tsp of oil in a low flame, stirring now and then they cook very well and fast. careful that you don't burn the bottom. Take it out and spread it out so the grains separate out.
Heat Oil in a wok add Chillies fry and then add Ginger-Garlic paste and then the chopped onion and sauté them till transparent, then add chopped peppers and sauté them till soft then add the cooked lentils, mix well then add Quinoa and chopped Coriander leaves and Salt as required mix well and close the lid, keep it in a low flame for few minutes so the mixture absorbs the salt.
Now the mixture or filling is completely ready, Keep it aside. Give time for it to cool.

To Assemble the Pastry:
Make 4 parts out of it, Keep the other three parts back into the fridge while you work on the first one, Make the dough into a rectangle spoon the mixture in the middle as shown in the figure, then cut diagonal strips in the pastry on each side of the filling to create a plaited effect ( I have not done a very good job as my kids helped me do it, they got bored and messed it up a little bit !!), I did not trim of any extra pastry that is why that odd look at the end, Brush the Pastry with milk and Bake in a Preheated oven 200 degree C (400d F)/ Gas Mark 6. until golden brown in colour.
If you do not want to make the pastry yourself you can use ready made Puff Pastry, which I used once and it was really beautiful to look at than this.

My kids loved it, and everything was gone.., I felt quite happy as I made them eat not too much butter (like used in Puff Pastry), they ate lentils and Quinoa.

I love to send this to Priya's CWF _ Quinoa event started by Kiran thanks to both you, I enjoyed making and my family enjoyed eating it!!

This I would love to send to Hearth and soul volume #27 and Hope they like it.
I would also like to send this to MLLA #30 of Susan's hosted by Priya of Mharo Rajasthan's blog

The post Coulibiac with Quinoa, Lentils and veggies appeared first on My Veg Fare.

Sprouted Horse Gram and Cabbage Stir-fry

Jayasri Ravi — Sun, 15 Aug 2010 23:22:00 +0000

When Priya announced Sprouted, I was so into this and wanted to participate, as I love sprouting, it makes me feel I am growing something.
Horse gram is something I like using in making Rasams and dry curries which I learnt from my mom, well I have never posted them have I ?, Gosh!, Let's forget about it, and get to this sprouting!, Looks Gorgeous isn't it ?, Getting back to the recipe, This was not something I had planned to make, but the time being a priority in my life way too much, I just had to decide something quick, simple and delicious.

SPROUTED HORSE GRAM AND CABBAGE STIR - FRY

I sprout them in my Sprout maker, which I bought it in India, Its not expensive but a fantastic piece of equipments which doesn't need any old methods making your sprouting a lovely, easy and not tedious experience!!

Take a closer look at my sprouted Horse gram isn't it beautiful?

Here's what I made out of the Sprouted Horse gram and this was a simple stir-fry or Dry curry, delicious with nice warm Rasam/Sambhar with hot Rice and a tsp of Ghee!, or with chapatis.

Here is the Recipe:

INGREDIENTS:

1 Cup Sprouted Horse Gram

300/400gms of Cabbage

2 sprigs of curry leaf

4 to 5 tbsp of Freshly grated Coconut

Half a Lemon/Lime

few sprigs of Coriander leaves

A pinch of Asafoetida

SEASONINGS:

2 tbsp of Oil

1 tsp of mustard seeds

1 tbsp of channa dal

1 tbsp of Urad dal

4 to 5 Green chillies

A pinch of turmeric powder

METHOD:

First of cook the sprouted Horse gram in a pressure cooker till one whistle, with 1 Cup of water, Meanwhile when it is cooking chop the cabbage finely.

Take a wok, Heat oil, once it is hot add all the Ingredients under seasoning one by one, Mustard splutters, the dals change colour, adding Green chillies and turmeric colours the oil.

Then add the finely chopped cabbage and Curry leaves and pinch of Asafoetida (When you cut the cabbage just soak them in water or just dip a handful of cabbage and take them out draining all the water, you must be wondering why I telling you all this, or I don remember if I have told you before, it's just that do not add too much water to cabbage but just sprinkle or one dip in the water, drain and into the wok, in a low flame cooks the cabbage perfectly well).

Mix well and close the lid and allow it to cook, at the same time, when the cooker cools drain the water from the cooked Horse gram (do not throw away the water, this water can be added to the Rasam or Sambhar if you are making to go with this dry curry), add it to the wok, mix well again and allow the cabbage to cook well.

Once the veggies are done well, and the required amount of salt and allow it on the stove for a few more minutes so all the water evaporates.

Then add washed and finely chopped Cilantro/Coriander leaves and fresh coconut mix well and now it is ready to serve.

Take a go on this, try it out and tell me how much you like it.

I would like to write a few things about Horse-gram which I have gathered from Googling/Ayurveda and our Ancestors

Horse gram is scientifically called Macrotyloma uniflorum, Fabaceae.

Horse Gram is called :

Kulith in Marati, Huruli in Kannada, Kollu in Tamil, Ulavalu in Telagu, Muthira in Malyalam.

Energy : 321

Moisture (gms) 12

Protein (gms) 22

Fat (gms) 0

Mineral(gms) 3

Fibre (gms) 5
Carbohydrates(gms) 57
Calcium (mg) 287
Phosphorous (mg) 311
Iron (mg) 7
collected from various sources in Google
They say that Horsegram helps in weight loss, in Ayurveda they say that it has Vata properties that is why it helps in reducing phlegm, helps in cold, cough, body pain and tiredness. They say it helps in purifying blood so it helps in period realated problems in women, As it is fed to cattle/Horse, that is why they say they keep themselves very strong. That is why it is good to use kollu in winter so it keeps the metabolism of our body warm during the cold temperatures. They also say that it helps in removing kidney stones.
They say it should not be consumed by pregnant women, as they say it produces too much heat in the body.
As I am not a doctor, I might not have given correct information on the subject, please do consult a good doctor, for more uses and benefits from this gram.
I am sending this to Priya's sprouted event, hope she accepts my entry and she likes it!

The post Sprouted Horse Gram and Cabbage Stir-fry appeared first on My Veg Fare.

Horsegram Archives - My Veg Fare

Coulibiac with Quinoa, Lentils and veggies

Sprouted Horse Gram and Cabbage Stir-fry