Quinoa Peas and Mint Cake

Quinoa is a wonderful and super healthy grain that packs in a lot of fibre and protein. Extremely versatile, try these delicious kabab style cakes. You can use sweet potato or regular potato instead of the peas. Serve with a tangy and fresh red pepper salsa (http://sparrow-in-the-kitchen.blogspot.in/2012/01/red-bell-pepper-salsa.html)


Ingredients (makes 10 small cakes)

1/2 cup quinoa
1 cup water
1 garlic pod
1 tablespoon olive oil , plus extra for shallow frying
1 medium onion, finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1/2 cup chopped mint
1/2 cup boiled peas
2 tablespoons cornflour
1/2 teaspoon amchoor
Breadcrumbs, to coat
Salt to taste

1. In a saucepan, heat the oil. Add the whole garlic clove and fry. Remove from oil. Keep aside
2. Roast the quinoa in the oil for 3-4 minutes till golden brown
3. Add the water and about 1/2 teaspoon salt and bring to a boil. Reduce flame and cover the saucepan. Cook for about twenty minutes or till all the water is absorbed.Keep covered with lid for another five minutes.
4. Mash the peas roughly with a fork and add to the quinoa with all the remaining ingredients (chop the garlic clove from step 1 and add to the mixture )
5. Shape into cakes (as big or small as preferred) and coat with breadcrumbs
6. Shallow fry in olive oil on a non stick pan till brown on both sides. Serve with red pepper salsa

Baked Zucchini Crisps

Super easy finger food. Serve as a side with a dip or ketchup or toss with a salad of greens topped with a sweet and sour dressing. I added the chips to zing up my regular veggies pasta in tomato sauce. Tasted fabulous! Take care to pat dry the zucchini well after the salt rub as any extra moisture will not give crisp crisps 

 

Ingredients

1 medium zucchini, sliced very thin 

3 tablespoons breadcrumbs 

3 tablespoons grated parmesan

1 teaspoon garlic powder

1 teaspoon black pepper

1 tablespoon mixed herbs

Olive oil for greasing

Salt to taste

 

1. Cut the zucchini into very thin slices

2. Sprinkle some salt over the slices and leave aside for 15-20 minutes. Dry the zucchini slices with a  paper kitchen towel to absorb the moisture from the salt

3. Pre-heat oven to 200 degrees

4. Mix all the remaining ingredients together ( add a little salt to this mixture) 

5. Line the tray with baking paper and grease the paper with olive oil. Coat the slices individual with the breadcrumbs and cheese mixture and arrange on the tray

6. Sprinkle some olive oil on top of the slices 

7. Bake on the top rack for 10-12 minutes till the top turns golden brown and then bake on the bottom rack till the chips are crisp, another 10-12 minutes

8. Serve warm

Flourless Eggless Mango Cake

Had some mango pulp sitting in the fridge when I came across this interesting recipe here http://redchillies.us/2009/04/14/eggless-mango-cake/ The recipe sounded like the cake would end up tasting like halwa but it actually tasted like cake. I would maybe add 2-3 tablespoons of flour (maida) the next time I try it as the cake was very delicate! Do not attempt to cut the cake till it has cooled completely, or cool it in the fridge slightly before cutting it. As the notes say on the original site, the mango pulp should be very thick . If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp

Ingredients

1 cup roasted sooji (fine variety)
1 cup thick mango pulp (alphonso or kesar preferably)
1/2 cup(100 gms) melted butter
1/2 cup powdered sugar
1 teaspoon vanilla essence
1 teaspoon baking powder

1. Preheat oven to 180 degrees
2. Cream the butter and sugar till light and creamy (2-3 minutes )
3. Add the sooji and the pulp. Beat to a smooth batter. Leave the batter for ten minutes. If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp
4. Add the baking powder and the vanilla essence
5. Line a baking dish with butter paper (I used a 4 X 6 tray) . The dish should be roughly half filled with the batter
6. Bake on the center rack for about 25-30 minutes till the top is slightly brown and a toothpick comes out clean

The cake is very delicate so let it cool completely before cooling ! Serve  with  vanilla ice cream and chopped mango pieces for a refreshing summer dessert