Quinoa - unique ingredient for Indian cuisine

Quinoa is one of the favorite livelihoods of Andean farmer but now it is not limited with them, later North America and Europe.it is gluten free grain and has high protein content. The implementation of quinoa is mostly seen in the Maharashtra restaurant. Locally cultivated quinoa is fresh in flavor and brown in color. In 2013 North India (Uttrakhand) signed horticulture agreement with Peru to grow same kind of quinoa crop.  Andhra Pradesh has developed successfully local variety of crop.

Quinoa is a grain that has outstanding characteristics, such as:

·         The quality of end product depends on seed quality; it is also responsible of grain size and color.

·         It has quality and quantity of essential amino acids that is ideal for the body

·         Its maintenance cost is low requires little manpower.

Quinoa production worldwide

Here nutritional value of quinoa is discussed which describes the amount of each nutrients in quantity.

Nutritional value

·         222 calories ·         8.14 g of protein ·         5.2 g of fiber ·         3.55 g of fat, of which 0.42 g is saturated ·         39.4 g of carbohydrate ·         Magnesium - 30 percent recommended daily allowance (RDA) ·         Manganese - 30 percent RDA ·         Folate - 19 percent RDA ·         Phosphorous - 28 percent RDA ·         Copper - 18 percent RDA ·         Iron - 15 percent RDA ·         Zinc - 13 percent RDA ·         Potassium - 9 percent RDA

Dishes from Quinoa

·         Quinoa khichdi

·         Quinoa salad (soaked)

·         Quinoa porridge

·         Vegetables with quinoa

·         Quinoa Chilla   

·         Quinoa dumpling

·         Quinoa steamed cake

Interpretation

This is one of the superfoods that are gift for the mankind to build muscles and consume daily basic requirement of nutrition.  To explore the ideal condition to grow the quinoa which can increase the productivity, on the other hand it is added in the favorite list of those who wants to achieve healthy lifestyle. Enormous dishes can be prepared and could be replacement of some regular grain. As compare to other grains/seeds it has more nutrition content. If productivity is increased inside the country it could be less expensive and easily available in the market. 

Conclusion-

This is one of the healthiest options for the people. One who wants gluten free food ingredient which is absolute acts as superfood for them. , it has no gluten but high in protein content as compare to other whole grain.in ancient India quinoa was used to make breads, this ingredient is mostly used in Gujrati cuisine but it is originally originated in South America. Uttrakhand India has signed an agreement with the Peru for the quinoa cultivation so that they can produce it locally and can give their presence in the local market. Quinoa able to produce nine essential amino acids which our body cannot make it.one cup of cooked quinoa gives 8 grams of Protein and 5 grams of fiber which is obvious healthy ingredient.it can be replaced with our regular Indian whole grains and could be smart choice to promote healthy lifestyle in India.

RUK AND COOK - ORDER BY CHEF

RECIPE-2

Handmade Fettuccine with Roasted pumpkin cream sauce with slivered almond

S.No	Ingredient’s	Quantity
1	Refined flour	100 grm
2	Egg	1 no
3	Olive oil	15 ml
4	Pumpkin	100 grm
5	Garlic	05 clove
6	Onion	10 grm
7	Tomato	20 grm
8	Cream	25 ml
9	Salt	To taste
10	Black pepper powder	To taste
11	Almond	10 grm
12	Mixed herbs	As required

Method of preparation

1.  Prepare pasta dough by taking refined flour and whole egg. Mix these two ingredients and prepare dough.
2.    Sheet the dough and cut it into ¼ inch wide and 12-13 inches long with the help of measurement scale.(ribbon style pasta, thick flat pasta)
3.  Soak almonds in water, remove skin and cut fine lengthwise for slivered almonds.
4.  Cut pumpkin in to small cubes, peeled garlic and deseeded tomatoes, marinate it with olive oil, salt and black pepper. And roast it until brown color.
5.  Blend roasted pumpkin into smooth paste and heat it in pan for further cooking.
6. Blanch the fettuccini pasta in hot boiling water with addition of oil and salt. (Al Dante stage) 
7. Add blanched pasta into sauce and add seasoning and finish it with fresh cream.
8. Garnish with slivered almonds

Ruk and Cook – Order by Chef

Recipe-1
Shukha bhuna chicken masala
slow cooked marinated chicken

     

   

 

 

 

 

 

 

 

 

 

 

 

 

 

S.no	Ingredient’s	Quantity
1	Chicken (curry cut)	800 grms
2	Ginger	25 grm
3	Garlic	25 grms
4	Green chilies	10 grms
5	Curd	100 ml
6	Ginger and garlic paste	20 grm
7	Mustard oil	50 ml
8	Turmeric powder	10 grm
9	Red chili powder	10 grm
10	Coriander powder	10 grm
11	Garam masala	5 grm
12	Black pepper powder	5 grm
13	Whole coriander seed	5 grm
14	Whole red chili	5 grm
15	Whole jeera	5 grm
16	Kasuri methi	5 grm
17	Coriander leaves	25 grm
18	Salt	20 grm

1. Wash chicken thoroughly remove fat if any, should not have any blood  strain it and pat dry it.
2. Marinate the chicken with curd, ginger and garlic paste, turmeric powder, coriander powder, chili powder, coriander stem and salt keep aside for 2 hours.
3. Fine Chop onion, ginger, garlic and green chilies
4. Take a kadhai add mustard oil add chopped ginger, garlic and green chilies sauté it until light brown color.
5. Add chopped onion sauté it until brown color and add marinated chicken in medium flame mix it well add remaining liquid of marination and cover it . Frequently check the chicken as there is less moisture inside it.
6. Broil (dry roast first cumin seed then coriander seed then whole red chili and last kasuri methi) until they are roasted nicely and releases flavor. Grind it and make a powder.
7. Sprinkle the ground masala on top of the chicken and mix it well if needed can sprinkle few drops of water remember this is dry preparation
8.  Finish it with chopped coriander leaves .
9. Serve hot with Roti, naan and  kulcha
10. Best as a starter