BY CHEF DEBDUTTA BANERJEE
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Quinoa -100 gms
2. Green Peas -20 gms
3. Carrot -20 gms
4. Capsicum -10 gms
5. Beans -20 gms
6. Turmeric Powder -10 gms
7. Desi Ghee -30 gms
8. Salt -15 gms
9. Mustard Seed -10 gms
10. Curry Leaf -5 gms
11. Green Chilli -10 gms
12. Onion Chopped -20 gms
13. Tomato -20 gms
14. Green Coriander -10 gms
15. Hing -5 gms
16. Lime Juice – 5 gms
METHOD:
In a Kadai, add Ghee, and once it’s hot, add mustard seeds, Then add green chillies, curry leaves, hing,turmeric and saute for a few seconds.
• Add onions and saute until the onions become light brown.
• Then add chopped vegetables(carrot, Peas,capsicum,beans,tomatoes) and saute them for 2-3 minutes.
• Add rinsed quinoa and saute for 2 minutes with the veggies.
• Add 2 cups of water (For a more soft and fluffy texture, add an extra amount of water).
•Cover with a lid and reduce heat to medium-low, cover and cook for 15 minutes till the quinoa seeds are cooked.
• Once quinoa is cooked, turn off the gas and add coriander leaves and lime juice.
• Mix well and serve quinoa upma hot with coconut chutney.
Advertisement:
Add Comment