How to make Quinoa Upma with Mushrooms
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White Quinoa, Coconut milk (नारियल का दूध)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Jackfruit Seeds Sabzi - SK Khazana Malabar Paneer - SK Khazana Paneer Tikka Masala Mixed Vegetable Manchurian
Quinoa Upma with Mushrooms Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 2
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Quinoa Upma with Mushrooms Recipe
White Quinoa crushed 1 cup
Coconut milk 1 1/2 cup
Chopped Ginger 1 tablespoon
Finely Chopped Green Chilli 1 tablespoon
Cumin Seeds 1/2 teaspoon
Mustard Seeds 1/2 teaspoon
Curry Leaves 5 - 6
Crushed Black Pepper to taste
Finely sliced Shallots 8 - 10 tablespoons
Turmeric Powder / Fresh turmeric paste 1/2 teaspoon
Vegetable Stock 1 cup
Oil 1 tablespoon
Salt to taste
For Mushroom Mixture :
Coconut oil 1 tablespoon
Shallots 5 - 6
Curry Leaves 4 - 5
Chopped Ginger 1 teaspoon
Sliced Button Mushroom 1 cup
Oyster Mushroom 1/4 cup
Salt to taste
Chopped Coriander 1 tablespoon
Chopped Coriander 2 tablespoons
For Garnish :
Toasted Appalam as required
Red Yellow & Green Bell Pepper Juliennes as required
Coriander leaves 1 sprig
Method
Step 1
In pan heat oil; add chopped ginger, chopped shallots, finely chopped green chilli, cumin seeds, and mustard seeds. Further finely chop curry leaves and add.
Step 2
Add the crushed black pepper powder, quinoa, turmeric powder, vegetable stock, coconut milk, salt and let it cook on slow flame.
Step 3
To prepare mushroom mixture chop shallots. Heat oil in a pan; add curry leaves, chopped ginger, sliced button mushrooms, oyster mushrooms, salt, chopped coriander, butter and mix well.
Step 4
Remove the upma on a plate and set it. Add the prepared mushroom mixture on top.
Step 5
Garnish with appalam, bell pepper juliennes, and coriander. Serve hot
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
