Radha's Fit Quinoa Pilaf, Desi Ishtyle

Desi means Asian (Pakistan, India, Bangladesh); and ishtyle has become a word in itself for style. I had never heard of Quinoa until a few years back. It's only recently I see this seed available almost everywhere. Even the organic version is prevalent in most stores now. This seed has to be washed in a sieve as it's too tiny. The seed has a bitter coating on top and will be gone when washed. Radha Rayasam. This seed has complete protiens in it. This is a good way for one to get started with the introduction to this awesome ancient seed.


Ingredients:
Organic washed Quinoa, 1Cup
Onion, 1 diced
Green Bell Pepper, 1 diced
2 Carrots, diced
Cauliflowe Florets, few
1 Green chile
Garlic, 3 Cloves (crushed)
Ginger, 1 inch (Crushed)
Garam Masala, 1 Tbsp
Cinnamon Stick, 2
Vegetable Broth, 2 Cups
Sesame Oil, 2 tsp or more, as required


Method:
Dice Onions finely and addto the pressure pan with sesame oil.
Add the cinnamon sticks before adding the onions.
Now, add ginger and garlic.
Once transparent, add all the vegetables, green chili, and saute for a minute.
Add Salt,  Garam Masala and Quinoa.
Mix well and add broth or water.
Close the pressure pan and cook for one whistle.
Turn off and let pressure get down.
Finely cut cilantro can be used for garnish.
Serve hot.

Radha's Fit Barley Water

We make what is called 'Kanji' of Barley. This is used to cleanse the Large Intestine and also provide food for the good bacteria there. We use barley that still has its husks on. Consuming this Kanji between meals keeps one from getting hungry soon. Thus it aids in weight loss. The fiber keeps you feeling full. The beta Glucans in it is extremely beneficial in reducing cholestrol. People with high BP and diabetes are often advised to drink this "Kanji.' This is nutritious and very easy to make. Consume it the same day it is made to reap full health benefits. When stored for longer periods, it gradually loses its nutritional content.

Ingredients:
Hulled Barley, 1/4 Cup
Water, 10 Cups
Salt, a pinch
Fennel and Cumin Seeds, 1 tsp each, toasted and powdered (Optional)
Freshly pounded Ginger, 1 inch (optional)

Method:
In a Pressure pan, add barley and 10 cups of water.
Let it cook for 2 whistles.
Turn off the stove and let the cooker cool down.
Sieve the contents and discard the bulled barley.
Garnish with salt, powders, and Ginger.
Drink Warm or cold.
Ayurveda recommends that it should be consumed at room temparature.
This recipe has been passed down from generations, hence I can't provide proof or citation details.