Quinoa Fritters & Aioli

 Ingredients

• 1/3 cup quinoa
• 1/2 tbsp olive oil
• 3/4 cup chicken or vegetable stock
• 1 large carrot, grated
• 1 tbsp chopped chives
• 1/4 cup chopped scallions (white parts only)
• 1 tbsp fresh cilantro, chopped
• 1/4 tsp curry powder
• 1/2 tsp paprika
• 3 eggs
• 1/4 cup all purpose flour
• Salt and pepper
• 1/4 cup mayonnaise
• 1/2 tsp garlic infused oil

Instructions

Rinse the quinoa, place into saucepan with olive oil, toast a minute or so over high heat then add the stock. Bring to a vigorous boil then turn down heat and simmer until cooked, ~12-15 minutes.

Whisk eggs and flour, add curry powder, paprika, carrot, chives, cilantro and scallions. Mix well, season, add quinoa and mix further. 

Heat frying over medium heat, when hot measure out ~1/4 cup scoops of fritter batter. Cook about 3-4 minutes per side. 

Make the aioli by combining the mayonnaise, garlic oil and lemon juice in a blow with black pepper to taste.

Onion-free vegetable curry

 Ingredients

• 2 cups cauliflower cut into florets
• 1 cup frozen peas
• 1 carrot diced
• 1/2 cup sliced mushrooms
• 1 zucchini, skin on, diced
• 6 medium tomatoes
• 1/2" ginger
• 1 green chile (jalapeno, serrano...)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/8 tsp asafetida
• 1/4 tsp turmeric
• 1/4 tsp hot chile powder
• 1 tbsp coriander powder
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp corn starch
• 1/2 tsp garam masala
• 2 tbsp cilantro chopped

Instructions

Mix the cornstarch with 1/4 cup water and set aside.

Blend 5 of the tomatoes, green chile, and ginger to make a paste.

Slice the remaining tomato thinly and set aside.

Heat oil, when hot (test by dropping in a single cumin seed) add cumin, asafetida, and then when the seeds pop add the tomato-chile-ginger paste. Immediately add the coriander, turmeric, sugar and salt. Cover and cook 5 minutes.

Add the cauliflower, peas, carrot, mushrooms and zucchini and 1/4 cup water. Cover the pan and cook a further 10 minutes over medium heat.

Add the cornstarch set aside earlier and cook a couple minutes to thicken the sauce.

Turn off the heat, add the reserved tomato slices, garam masala and cilantro. Stir, cover and leave a few minutes for flavors to infuse.

Serve with some or all of dal, rice, raita, flatbread (naan, etc.)

Saffron fig and spinach chicken rolls

Ingredients

• 2 boneless, skinless chicken breasts
• 4 tbsp sesame oil
• 1/2 cup dried figs, chopped
• 6-10+ saffron threads
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely chopped
• 1 pound baby spinach
• 1/2 tsp cayenne or hot Indian chili powder
• Salt
• 2 tsp finely chopped garlic
• 2 tsp finely chopped fresh ginger
• 1 cup tomato sauce (or canned chopped tomatoes for more texture)
• 1/2 cup heavy cream
• 2 tablespoons fresh cilantro, chopped

Put the chicken under some plastic wrap or similar and bash it with a heavy rolling pin into a uniform thickness.

Heat 2 tbsp of the sesame oil in a large frying pan over medium heat. Add figs and saffron and stir fry for 2 minutes until they soften up and take on saffron color.

Add cumin seeds and chopped onions and stir fry about 5 minutes. Mix in the spinach and stir until incorporated and they are well wilted. Stir in cayenne pepper and about 1/2 tsp salt or so to taste.

Spread the spinach and fig stuffing over each chicken breast and wrap and roll over the stuffing (difficult, messy). Secure the breasts with toothpick (not strictly necessary).

Heat remaining 2 tbsp sesame oil in another, smaller skillet over medium heat. Add garlic and ginger and cook until fragrant. Add tomato sauce (or chopped tomatoes) and heavy cream and cook till sauce is thick and smooth. Add a little salt, maybe 1/4 tsp or so. 

Preheat the over to 350F. Arrange chicken breasts in a shallow baking dish and pour the tomato sauce over them. Bake for 45 minutes.

Serve on a bed of rice garnished with chopped cilantro.