Gluten Free Tomato and Vegetable Quinoa

    Quinoa is a grain like edible plant, which is a popular staple, in the diets of gluten sensitive people.  Quinoa was originally cultivated in South America and was a food staple of the Incas. The word quinoa means mother grain in the Quecha language. Quinoa has more nutritional value than most grains. It has all eight amino acids, including lysine. Quinoa is a naturally gluten free food. It is a staple, along with rice, in many gluten free recipes. Quinoa is a delightful addition to any main course. One of my favorite gluten free, vegetarian quinoa recipes is tomato and vegetable quinoa.

Ingredients:

3.5-4 cups of water

2 cups quinoa

1 red onion chopped

3 tomatoes

2 green peppers

2 tbs. olive oil

Pinch of salt

½ tsp. mustard seed

½ tsp. black pepper

Pinch of cayenne

Grated parmesan cheese

Pinch of garlic salt

     Wash the quinoa thoroughly. When preparing quinoa, use a 1:2 ratio of quinoa and water. Next, combine the quinoa, water and salt. Let the water boil and reduce the heat. Let the quinoa simmer for 15 minutes. Drain any excess water from the quinoa.

    Chop the onion and green peppers into small cubes. Next, slice the tomatoes into cubes. Sauté the olive oil, garlic salt, pepper, cayenne powder and mustard seeds in a medium size pan. Add the onions and green pepper. Sauté the vegetable mixture until it is tender. Next, add the cubed tomatoes. Continue sautéing the mixture and stir frequently. Combine the quinoa with the sautéed tomato and vegetable mixture. Serve warm and garnish with grated parmesan cheese.

Easy Gluten Free Kitcheri Recipe

Kitcheri is a delicious gluten free Indian dish that is healthy, high in protein and easy to prepare. Kitcheri is a traditional meal in India made from dal, rice and ghee. It can be prepared with red or yellow lentils, seasoned and garnished according to taste. Many kitcheri recipes also include cooked vegetables. According to an ayurvedic specialist, Dr. Claudia Welch, kitcheri is easy to digest, balances all three ayurvedic doshas, and is the ideal food during times of stress. Kitcheri is the perfect food for someone with an upset stomach as it is nutritious and eases many digestive problems. It is a naturally gluten free meal, which is soothing to the body and soul. During panchakarma ayurvedic treatments, meals of kitcheri are commonly prescribed. Kitcheri is a gluten free meal that is healthy and easy to prepare. Here, is a basic kitcheri recipe for two people, which I received, from my Aunt Mary. To prepare the recipe for four people, double the amount of lentils, rice and water and season to taste.

Ingredients :

11½ split yellow lentils(mung dal)
1 cup basmati rice
4 cups water depending on desired consistency
3 (tbs). ghee (Add an additional tablespoon of ghee if preparing the meal for four people)
1 (tsp). cumin
1 (tsp). fennel
1 (tsp). coriander
1 clove

Cooking Instructions:

Wash and rinse the rice and yellow dal thoroughly at least four times. Place 4 cups of water in a pot on high heat and let the water come to a boil. If you are preparing the recipe for four people, then use 8 cups of water. Adding more water to the kitcheri will create a soup like consistency. Add the lentils and rice to the boiling water. Reduce the heat and cook for 45 minutes or until tender.

In a frying pan, melt the ghee on medium to low heat. Next, add the cumin and fennel to the melted ghee. Let the mixture simmer until it turns a yellowish, brown color. Add the remainder of spices and cook for two minutes on low heat. Next, add the rice and lentils to the ghee mixture. Cook the rice, lentils and ghee mixture for another 10 minutes on low heat and stir regularly. Garnish the kitcheri with grated coconut or a hint of ginger and serve !

Gluten Free Steamed Idlis Recipe

     In south India, idlis are a popular gluten free meal. Idlis are small round ovals made of steamed ground rice and dal. They are served warm with sambar or chutney. The following is a simple recipe for making steamed idlis.

Ingredients

2 cup rice sooji or rice rava
(If rice sooji is unavailable use 2 cups rice. Soak the rice for 4 to 5 hours in water. Drain the rice and then grind the rice until it is a powdery texture.)
1 cup urud dal
salt
1 idli mold (pan)

     Soak the dal for 4 to 5 hrs. Grind the dal and add water as needed. Continue grinding the dal until it forms a smooth paste like mixture. Grind rice sooji mix for five seconds. Add the rice sooji to the urud dal and add a pinch of salt. If rice sooji is unavailable add ground rice mixture to the urud dal and add a pinch of salt. Let the idli batter ferment overnight by leaving it at room temperature. Grease the idli pan and steam idlis for 10 minutes or until firm. Serve the idlis with sambar or chutney.

Gluten Free Khozakattai recipe

 Here is a quick and easy recipe for gluten free kozhakattai, a traditional Indian dish made with a mixture of ragi and rice flour. Ragi flour is gluten free and high in protein, calcium and iron.

Ingredients
1 cup ragi Flour
¼ cup rice Flour
¼ cup jaggery or other sweetener

¼ cup finely chopped coconut or other nut or seed mixture

To prepare kozhakattai roast the rice flour for two to three minutes. Combine the ragi flour and the rice flour in a mixing bowl.  Add approximately ¼ cup of water or less, jaggery and chopped coconuts.  Form the mixture into small round dough balls. Steam for approximately eight minutes and serve.