Wednesday, July 19, 2017

Za'atar Spiced Greek Mushrooms Wraps

What is better than Za'atar Spiced Mushrooms for weekend grilling?Super quick recipe for a filling and yummy meal!


Summers are made for grilling! I love grilling all kinds of vegetables marinated in different sauces and ingredients. Not to forget the grilled peaches and pineapple that scream S-U-M-M-E-R! 

I have tried quite a few combinations; most work, some fail. A couple of combinations taste really bland once cooked. Then I have to season it before serving. My favorites are these: Super Quick Balsamic Grilled Vegetables, Grilled Cauliflower SteakOven Grilled Tandoori Vegetables


This weekend I wanted to grill something different. I recently bought a large package of Za'atar Spice and decided to use that. And what better than garlic and olive oil to go with it? So I put all this together and made these yummy grilled Mushrooms. 

I served it with some grilled tortilla, olives and salad. These wraps were made perfect with some Blazing Hummus. And yes, and extra dash of Za'atar spice on it completed the taste and flavor. However, tortilla can be substituted with pita breads. They complete the Greek feel to the meal. 

This recipe is inspired from my trip to Dubai some time ago. We had a traditional meal as part of a Dessert Safari and had something similar there. Since then, I have been wanting to make these. Finally, I got myself to make these over the weekend. We had a great meal with everything! 


Variations

If you are one of those who do not like or consume mushrooms, do not worry. The recipe can be used for any vegetable that you like best! Whether it is zucchini, peppers or even paneer; the spice is great with all of these. It will make a perfect grilled dish! 

I used store bought Za'atar Spice. However, you can  make your own using any of the recipes that are easily available online. I would suggest you make a BIG batch and use it for all your Greek recipes. They become 'even better' with that! 


Finally, as I mentioned above, use Pita breads, homemade flatbreads or tortillas to make the wraps. And I used traditional hummus but any of these flavored hummus work really well too: Roasted Butternut Squash HummusGreen Chickpea HummusLime Cilantro Hummus or Roasted Beetroot Hummus. You can even add in Tzatziki or Muhammara.

Not a fan of wraps? Just enjoy the Mushroom Skewers and enjoy them! I would love to make these again with my Oven Grilled Tandoori Vegetables.


Ingredients

Brown Mushrooms 12-14
Garlic 1-2 cloves, minced
Za'atar Spice 1 tbsp
Olive Oil 2 tbsp
Salt 1/2 tsp

Tortilla/ Pita 
Hummus (Store bought or home-made)
Kalamata Olives, Cherry Tomatoes, Onion and Persian Cucumbers 


Method

Wash and dry the mushrooms. In a bowl mix together Olive oil, garlic, za'atar spice and salt. Add in mushrooms, and toss well. 

Start the grill and set to medium heat. Alternatively, preheat the oven to 350 F/ 180 C.

Divide the mushrooms among three skewers. Grill on the grill or in the oven till it cooks (Mine takes 15 minutes in the oven or 8-10 minutes on the grill).


Also, grill the tortillas or pita breads. To assemble, spread hummus on the bread and place a skewer of grilled mushrooms. Sprinkle some more Za'atar Spice and add tomatoes, onion, olives and cucumbers. Roll and serve. 



Sunday, July 16, 2017

Quinoa Idli: A healthy twist to a Classic

Blogging Marathon #78 Week 2 Day 2
Theme: Secret Ingredients
Dish: Quinoa Idli


An Indian quintessential Idli gets a healthy makeover. Quinoa makes these idlis yummy, nutty and packed with flavor. 


Quinoa, the healthy ingredient that has been around for some time is one of my favorites! It is healthy, has a yummy nutty flavor and is super versatile to work with. It happens to be one of my favorite ingredients now! 

In the past I have made Quinoa Kofta in Makhani GravyOne Pot Pineapple Fried Quinoa Quinoa Fried RiceQuinoa Sabudana Khichdi. Today is yet another delicious recipe using quinoa. I have been meaning to try this one for a while! 

Idli, the quintessential South Indian dish that is perfect for breakfast and dinner is one of my favorites. However, often times I feel guilty of all the carbs we end up consuming in a meal. I have tried to replace rice for quinoa in many recipes. I was not sure if it would work in fermented recipes, but referring to many recipes online, I was sure it would. 



The first time I tried to replace almost all the rice with quinoa and ended up with hard idlis. So then I added some amount of rice to make sure it ferments well. The result was perfect idlis with a slight nutty taste. We enjoyed it with Cilantro Coconut ChutneySambar or Homemade Ghee. Such a treat!

The batter I made was used up in making idlis. However, the same can be used to make dosas too. Just add some more water and it will be perfect. Not to forget Paniyarams, that will be awesome with this batter too. I hope to make some paniyarams using the same batter and some vegetables next time. It will definitely be a great snack! 



Coming to the recipe, the main ingredient here is quinoa. Using a little bit of urad dal and rice helps make it a well fermented batter. It takes a little while to soak the ingredients, but it can be be quick if you use a little warm water to soak. It will be done in 3-4 hours. 

While grinding, make sure you do it in parts. Add just a little water, so that the batter does not become very thin. It does thin out a little on fermenting. Adding fenugreek and poha is optional, but helps in making a great batter. 



The batter can be made in a big quantity and can be refrigerated for 2-3 days. Just make sure it is back to room temperature before you start making idlis or dosas. 

If you make this recipe, I would love to see your version. Don't forget to tag me on Facebook, Instagram or Twitter.   



Ingredients

Quinoa 3/4 cup
Idli Rice or any short rice 1/4 cup
Whole Urad Dal 1/3 cup
Fenugreek Seeds 1 tsp
Poha/ Beaten Rice 2 tbsp
Salt to taste
Water as required



Method

In a pan add the quinoa, idli rice, urad dal and fenugreek seeds. Wash a few times and soak in a warm place for 6-7 hours. 

Once soaked, drain the soaked water in a bowl. Working in batches, grind the mixture to a smooth paste with the poha. Ensure you do not add too much water. Use about 1/3 cup water in 1/2 cup mixture. 

Transfer everything to a large pan, big enough to hold the batter post fermentation. Add 1 1/2 tsp salt and mix well. 

Ferment in a warm place for 10-12 hours. Once fermented, mix well and check the salt. Add more if required. 

Heat water in an idli stand and grease the idli plates. Add a spoon of batter in the cavities and place in the stand.

Steam for 10-12 minutes, till the idlis are cooked. Remove and serve hot with Tomato Onion ChutneySukha Coconut ChutneyCilantro Coconut ChutneySambar or Homemade Ghee




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