Methi Quinoa Adai/Pancake

Serves: 4 - 5

Ingredients:

1 Cup - Quinoa

1/2 Cup - Channa Dal

1/2 Cup - Thur Dal

1/4 Cup - Mung Dal

2 Cup - Methi leaves

1/2 Cup - Chopped Cilantro

1/2 Cup - Chopped Onions

5 -7 - Red Chilies (alter for your spice level)

1 Tbsp - Oil for seasoning

1 Tsp - Hing/Asafoetida

1 Tsp - Mustard

Salt to taste

Oil for making Adai/Pancake

Procedure:

1) Soad quinoa separately and all other dals together for about 3 hours.

2) Grind quinoa to fine paste with red chilies, hing and just enough water.

3) Grind all dal together coarsely with minimum batter. Mix it with quinoa batter.

4) Heat a pan and saute methi leaves for two minutes, add it to the batter.

5) In same pan heat up the oil, add mustard, once seasoned add onions and saute in high for two minutes.

6) Add this seasoning, salt and cilantro to the batter. Add more water if necessary to get batter consistency.

7) Spread the batter in a griddle or pan, spray some oil and cook on both sides, like done for dosa or pancakes.

Enjoy with hot chutney or Jaggery powder.

Note: The batter consistency should be little thicker than Dosa batter consistency.

Can use the same recipe to substitute Rice or Brown rice or Oats instead of Quinoa

Malai Mutter Methi

Ingredients:
1 1/2 Cup - Methi
1 Cup - Frozen Peas
3/4 Cup - cubed Onions
1/4 Inch - Cinnamon
2 to 3 - Green Chilies
1/2 inch - Ginger
3-4 - Pepper
1- Cardamon
2 1/2 Tsp - Cumin seeds
2 Tsp - Coriander seeds
a pinch - Turmeric Powder
1/2 Tbsp - Sugar
Salt as required
Oil for seasoning
1 1/2 Cup - Milk
2 Tbsp - Heavy Whipping Cream/Fresh Cream
Cilantro for garnishing

Procedure:
1) Dry roast 2 tsp of cumin and coriander seeds, grind them to fine powder.
2) Grind onions, cinnamon, green chilies, ginger, pepper, cardamon together to smooth paste.
3) Heat oil in a pan and add the remaining cumin seeds. Allow them to splutter.
4) Add the ground paste and keep frying them till the raw flavor is gone.
5) Add the Methi leaves, peas, turmeric powder, cumin & corriander powder, salt and fry them till the methi leaves are cooked.Sprinkle water if required.
6) Add the milk mix them well to form a gravy. When the milk is about to boil add the cream.
7) Bring them to boil and immediately switch off the stove.
Garnish with cilantro and serve them hot with Rotis or Parathas