Quinoa, Peanuts & Beet Greens Pilaf with a refreshing Summer Drink

This pilaf is inspired from one of my favourite tiffins - Sabudana khichdi. The simple combination of roasted peanuts and jeera makes the khichdi very yummy. I substituted Sabudana with Quinoa. Quinoa is getting popular as a supergrain these days. This in fact is my first quinoa experience. Check out quinoa facts & history and its nutritional profile here and here respectively.

I had fresh beets that I had bought yesterday. All pretty in purple and green, they were looking at me and smiling - I couldn't ignore them! I like to use the greens that come with the veggies - the cleaned and cut up stalks usually go in dals or sambar and the chopped up greens go in with veggie stirfries. For this reason, I look at both the veggie and its greens when I go vegetable shopping. If one or the other looks questionable, most likely I won't pick it up.

To keep us hydrated during summertime, we drink a lot of Sambharam which is essentially spiced up buttermilk. Sambharam is a very popular thirst quencher in Kerala (also called Neermor in Tamil). I paired this Pilaf with Sambharam and it was indeed a lovely combination.

Update on 7/10 - I forgot to mention when writing this post that I had used pre-rinsed quinoa. This means that the quinoa has already been soaked and is ready to be cooked. Presoaking and rinsing reportedly releases the saponins that make it bitter tasting. The brand I used is called Ancient Harvest Quinoa and is available in most grocery stores in the US. I would feel horrible if someone made this pilaf and it ended up tasting bitter because of incomplete information.

Quinoa, Peanuts & Beet Greens Pilaf

Ingredients-

Quinoa - 1 cup uncooked (I used the traditional white variety)

Peanuts - 3/4 cup

Thai Green chillies sliced lengthwise - 8 or 10 - adjust according to your liking

Beet Greens - 7 or 8 leaves - I separated the vein in the center of the leaves for this dish so it didn't overpower the crunchy chewy nature of the quinoa.

Cumin seeds (Jeera) - 1 and 1/4 teaspoon

Turmeric powder - 1 pinch

Salt - according to taste

Method-

• To cook quinoa, I followed an energy saving method that was described in the box it came in. Bring 2 cups of water to a boil and add 1 cup of quinoa, mix well. Bring it back to a boil. Remove from fire and cover the pan with a tight fitting lid. Leave it closed for 20 minutes.
• After about 20 minutes, the quinoa would be cooked. Spread in a flat plate to cool it.
• In another pan, add peanuts, toast to a golden yellow colour evenly without burning. No oil is required for this. Remove to a plate and cool. When cool to handle, peel them by rubbing between your palms, discard the peel. (If you are using store bought blanched peanuts that are already peeled, you can skip this peeling step).
• Powder the peanuts in a spice grinder to make a coarse powder. Keep aside.
• In a pan, add 2 tablespoons of oil. When it is sufficiently hot, add the jeera(cumin) seeds.
  After they splutter, add the chopped green chillies and curry leaves. Sauté for a couple minutes.
• Add the chopped beet greens and a pinch of turmeric powder. Add about 1/2 teaspoon salt and sauté for another 3 - 4 minutes.
• Remove the pan from the fire. Add the cooked quinoa, the powdered peanuts and mix evenly.
• Check for salt and transfer to a serving bowl.

Sambharam (Buttermilk whipped with ginger, green chillies & curry leaves)

Traditionally this summer drink is made using buttermilk, I make this at home by blending together 1 part of plain curd(yoghurt) with 3 to 3 and 1/2 parts of water. If you have buttermilk, you can use it as well.
Ingredients-
Yoghurt - 1 cup (Or alternatively, buttermilk - 1 cup)
Water - 3 to 3 1/2 cups (If using buttermilk, add about 2 to 2 and 1/2 cups of water)
Fresh curry leaves - 3 or 4 sprigs
Ginger - 2 inch piece, chopped coarsely
Lime juice - squeezed fresh from 2 limes
Thai green chillies - 1 or 2
Salt - 1 and 1/2 teaspoon

Method-

• In a blender jar, add the curry leaves, ginger, green chillies and blend well with 1/2 cup of water.
• Add the yoghurt, salt, lime juice and another cup of water, whip.
• Pour it through a strainer, discard the waste. Add the remaining water to the strained buttermilk, check for salt.
• Pour the whipped up spicy buttermilk into glasses and serve. Enjoy!

I am sending this to the July edition of No Croutons Required, hosted by Lisa this month.
Also sending this dish to JFI:Peanuts, conceptualized by Indira of Mahanandi and hosted by Pavani at Cook'sHideout. Since this is my own original recipe, I am also sending this to the Culinarty Original Recipes #13 hosted by Lore.

Minty Tomato Rice and my very first Award

If this is not one of the easiest of rice dishes, what is? Not only is it easy, the handful of fresh mint makes it lipsmackingly delicious. Paired with Beets & Black eyed peas & plain curd, it makes a very lovely and healthy meal. This combination is one of our favorites for work night dinners. Minty Tomato rice is yummy with curd and papads for lunch at work. When I heat it up in the break room, hungry coworkers usually go, 'mmm, that smells gooood!'

Ingredients -
Basmathi Rice - 2 cups, uncooked
Tomatoes - 4 or 5 large, chopped
Onion - 1 large, sliced
Ginger - 1 inch piece, sliced
Garlic - 1 or 2 pods, sliced
Thai Green chillies - 5 or 6, according to your desired level of heat
Fresh mint - leaves from 7 or 8 stems, ~ 1 cup
Fresh Curry leaves - 1 or 2 sprigs
Turmeric powder - 1/4 teaspoon
Salt - according to taste
Whole Spices -
Cinnamon - 2 inch piece
Cloves - 5 or 6
Cardamom - 5 or 6
Saunf(Fennel Seeds) - 1/2 teaspoon

Method -

• Add 1/4 teaspoon salt to the chopped tomatoes and mix well to coat. Leave aside. This will release the juices of the tomato by the time it is ready to be fried in the pan.
• Rinse the basmathi rice, pressure cook in 4 cups of water with 1/2 tespoon salt and 1/2 teaspoon oil. Spread the cooked rice in a flat plate to cool it.
• In a pan, add 2 tablespoons of oil. When sufficiently hot, add the saunf(fennel seeds), followed by the rest of the whole spices and toast without burning.
• Add the sliced ginger, garlic, green chillies and curry leaves, fry well for a couple minutes.
  Chop the mint fine and add to the pan, sauté well.
• Add the sliced onions and a pinch of salt, fry well until the onion turns transluscent.
• Add the chopped tomatoes with the released juices and a pinch of turmeric powder.
• Mix well, sauté for a good couple minutes and close with a plate or a tight fitting lid. Turn the heat to low and let the tomatoes get mushy in the pan. The low heat will also keep the juices in the pan without drying out the mixture. The juice gives the rice its pretty reddish orange colour.
• After the tomatoes have turned mushy, remove the pan from heat and cool the mixture for about 5 minutes. Add the cooled rice and mix well without any lumps, check for salt.

Tomato Rice is ready to be served with curd and papads. To make it a complete meal, pair it with a legume & veggie combination.

I am very happy to receive my very first award from my fellow blogger buddy, Jyoti. Thank you so much dear. Thanks for your encouragement. You made my day.

I would like to pass it on to Kalaivani, Sadhana & Muskaan, Usha, Parita & Hari Chandana. I love visiting your blogs and have learnt immensely from each one of you. Thanks a bunch for all your encouragement. It really means a lot to me.