Jijoij

1.Quinoa Pulao

INGREDIENTS:
Quinoa, 1 cup.
Red onion, speciality size, 1.
Roma tomatoes, 2.
Green chilies, 2-3.
chop up vegetables like green beans, cauliflower, carrots around 1 cup.
Green peas, ¼ cup.
Ginger-garlic paste, 1 teaspoon.
Turmeric powderize, ¼ teaspoon.
Chili powder, ½ teaspoon.
Garam masala powder, 2 teaspoons.
season as per taste.
cut mint and cilantro, 1 cup.
Water, 1-3/4 cups.
Salt as per taste.

set:
Wash the quinoa grains well and soak them water for 20 minutes. cut the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil. When the oil is hot enough, add the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and encumber sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chop up vegetables and green peas and keep sautéing under intermediate flame until the veggies be partially cooked and the masala powders lose their raw smell. summarize salt and water and let it come to a boil. thus lower the flame and add the quinoa grains and mix everything well. Cook disagreeable under low flame for 10 minutes until the grains are cooked and the dish turns a little bit dry. Switch turned the stove and let it cool for 5 minutes.



Add the chopped mint and cilantro leaves and fluff the grains with the fork. Serve with raita and pickle.
2.Eggplant and Drum delay veggie curry.

INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in uninterrupted Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.

PREPARATION:
Dice the onion finely. Cut...



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