gluten free

Cheesy Quinoa Quenelles with Mango Aioli

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Recently I made these Cheesy Quinoa Quenelles with Mango Aioli 🙂 I have had Quinoa earlier but didn’t like it much then. But this particular dish is really really tasty and definitely in favour of quinoa. I had seen a lot of quinoa fritters recipes on the net and Aioli recipes as well .. I imbibed all these various recipes, added the king of fruits into it and thus came Cheesy Quinoa Quenelles with Mango Aioli !

They were the perfect accompaniment to the monsoon season. Crunchy, cheesy, full of texture, healthy star ingredient and that aioli was to die for! I will use it with other dishes too. Here’s the recipe:

Cheesy Quinoa Quenelles with Mango Aioli

Portion size : 2

Serves : 3-4

Cooking time : 30 minutes

Preparation time : 5 minutes

Ingredients

Mango Aioli

Half a pureed ripe mango (roughly 4 tbsp)
2 tbsp mayonnaise
2 tablespoons fresh lime juice
1 tbsp fresh lemon rind
Some chopped red paprika (or any other chilly)
1 tablespoon minced garlic
1/2 teaspoon salt

Quinoa Quenelles

2/3 cup quinoa, rinsed, drained (I used the red quinoa)
1/4 cup flour (maida)
1/4 cup crumbled or grated Mozzarella (or any other cheese)
3/4 teaspoons salt
Freshly ground black pepper
1 chopped onion
1/4 cup coriander or mint (or whichever leafy herb u prefer)
1 large egg
Vegetable oil (for frying)

Method:

Mango Aioli

Blend mango puree, garlic, paprika, salt, lime juice and lemon rind in a mixer. Whisk in mayonnaise. Adjust salt/chilly if required. Cover and chill. (You can make this a day in advance also)

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Cheesy Quinoa Quenelles

1. Heat a pan. Add quinoa, toast it, stirring constantly for about 5 minutes. (White quinoa will become golden)

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2. Add 1 1/3 cups water to quinoa and boil it. After boiling, let it simmer on low heat till it is cooked and till quinoa has absorbed all the water. (~12 minutes)

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3. Remove from heat and keep covered for 15 minutes. Uncover and cool. Transfer to a large bowl (in which you will make quinoa dough).
4. Add flour, onions, coriander or mint, salt & pepper to quinoa and toss. Add cheese, mix well. Beat the egg separately and stir into this mix until a dough forms (mix gently to prevent quinoa from breaking so that it retains texture)

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5. Heat oil in a pan.
6. Take 2 large table spoons. Scoop dough in one spoon, use the second spoon to scoop this dough out of first spoon, repeat process till a smooth oval shape (like a rugby ball) has formed. (Congratulations you just made a quenelle!)
7. Fry these quenelles in oil, turn occasionally and transfer to a plate with a napkin or paper towel.

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8. Serve the cheesy Quinoa Quenelles warm with the Sweet & spicy Mango aioli .. Enjoy along with the monsoons

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Here’s the recipe in recipe card format as well

Cheesy Quinoa Quenelles with Mango Aioli
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Ingredients
  1. Mango Aioli
  2. Half a pureed ripe mango (roughly 4 tbsp)
  3. 2 tbsp mayonnaise
  4. 2 tablespoons fresh lime juice
  5. 1 tbsp fresh lemon rind
  6. Some chopped red paprika (or any other chilly)
  7. 1 tablespoon minced garlic
  8. 1/2 teaspoon salt
  9. Quinoa Quenelles
  10. 2/3 cup quinoa, rinsed, drained (I used the red quinoa)
  11. 1/4 cup flour (maida)
  12. 1/4 cup crumbled or grated Mozzarella (or any other cheese)
  13. 3/4 teaspoons salt
  14. Freshly ground black pepper
  15. 1 chopped onion
  16. 1/4 cup coriander or mint (or whichever leafy herb u prefer)
  17. 1 large egg
  18. Vegetable oil (for frying)
Method
  1. Mango Aioli
  2. Blend mango puree, garlic, paprika, salt, lime juice and lemon rind in a mixer. Whisk in mayonnaise. Adjust salt/chilly if required. Cover and chill. (You can make this a day in advance also)
  3. Cheesy Quinoa Quenelles
  4. 1. Heat a pan. Add quinoa, toast it, stirring constantly for about 5 minutes. (White quinoa will become golden)
  5. 2. Add 1 1/3 cups water to quinoa and boil it. After boiling, let it simmer on low heat till it is cooked and till quinoa has absorbed all the water. (~12 minutes)
  6. 3. Remove from heat and keep covered for 15 minutes. Uncover and cool. Transfer to a large bowl (in which you will make quinoa dough).
  7. 4. Add flour, onions, coriander or mint, salt & pepper to quinoa and toss. Add cheese, mix well. Beat the egg separately and stir into this mix until a dough forms (mix gently to prevent quinoa from breaking so that it retains texture)
  8. 5. Heat oil in a pan.
  9. 6. Take 2 large table spoons. Scoop dough in one spoon, use the second spoon to scoop this dough out of first spoon, repeat process till a smooth oval shape (like a rugby ball) has formed. (Congratulations you just made a quenelle!)
  10. 7. Fry these quenelles in oil, turn occasionally and transfer to a plate with a napkin or paper towel.
  11. 8. Serve the cheesy Quinoa Quenelles warm with the Sweet & spicy Mango aioli .. Enjoy along with the monsoons
Twilight Fairy http://blog.twilightfairy.in/

 


My entries for the #BringYourTastiestBowl Challenge

This entry was posted in Food on by (updated 3102 days ago)

I know a lot of people with a sweet tooth who always keep struggling for a balance between their palate and their calorie count. And, when it comes to festivals, no one can stop at just one! Diwali, Holi, Christmas, even Navratras have become a reason to gorge at sweetmeats .. So when I read about Quaker’s #BringYourTastiestBowl challenge  I wondered if I could try my hand at not only experimenting at healthier versions of sweets served during festivals, but also may be win 50 lakhs .. 🙂 The contest is being judged by the ever popular Chef Vikas Khanna as well as people who vote for their favourite recipes.

As we know, Oats are a gluten free, rich source of fibre, which give energy to keep you going for a long time. Hence it is healthier to make Oats based versions of popular “unhealthy” dishes 🙂

So here are my versions of 2 very popular sweets – Mango Basil Oats phirni (diwali) and Oats Til laddoo (Lohri) for the “Bring your tastiest bowl challenge”

Mango Basil Oats Phirni

Phirni is a classic Indian rice pudding, similar to kheer, that is mostly consumed in north India on festive occasions like Diwali, Karwa Chauth etc. The dish is also consumed during Ramzan and prepared for the feasts at Muslim weddings and festivals like Id, among the Muslim communities of India, Bangladesh, Pakistan, and Afghanistan. 

Here I am preparing my version of Phirni with Oats instead of rice. And I have given it a further twist by adding mango and Basil flavours to it. Without further ado, here’s the recipe.

Mango Basil Oats Phirni

Portion size : 1

Serves : 3-4

Cooking time : 30 minutes

Preparation time : 5 minutes

INGREDIENTS

  • 1 litre Full cream milk
  • 1 cup oats
  • 2 Tbsp sugar or as required
  • 18-20 almonds/badam, blanched, reserve a few for garnishing
  • 6-7 cardamoms/hari elachi (crushed and powdered in a mortar-pestle)
  • 2 Mangoes for mango puree
  • Few leaves of Basil for garnishing

MeThod:

1. Grind the Oats in a dry grinder till it is fully powdered. Keep aside 

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2. Heat milk in a thick bottomed broad pan or sauce pan or kadai, let the milk come to a boil. Then lower the flame.

3. Add the powdered oats, stir and add sugar also.

4. On a low to medium flame cook the mixture without covering. Keep stirring at regular intevals.

5. Powder the cardamoms in a mortar-pestle. Discard the almond peels from blanched almonds.

6. When the oats are cooked and milk seems to be half the original quantity, add the almonds & cardamom powder.

7. Stir and cook for further till the phirni thickens.

8. Take out the pulp of 2 mangoes and puree in a mixer.

9. Pour the phirni in serving bowls. Pour a layer of mango puree on top and refrigerate the Phirni.

10. Once cooled, garnish the phirni with basil leaves & serve.

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Gluten Free, Vegan Oats Til Laddoo

Til or sesame laddoos are typically consumed on Lohri. These laddoos typically also have khoya or condensed milk. My version of Til laddoos is made with Oats & Gud (Jaggery). There is no need to add any ghee or oil because the sesame seeds exude enough oil for binding. The absence of white sugar makes this dish even healthier. And since there are no milk products in this, not only is it Vegan, it is also Gluten free because of Oats. So here’s the recipe.

Gluten Free, Vegan Oats Til Laddoo

Portion size : 1

Serves : 10

Cooking time : 5 minutes

Preparation time : 15 minutes

INGREDIENTS

  • 1 cup oats
  • 1 cup sesame
  • 1 cup grated Gud (jaggery)
  • 3-4 cardamoms/hari elachi (crushed and powdered in a mortar-pestle)

MeThod:

  1. On medium heat dry roast oat.

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2. Similarly dry roast sesame seeds separately until golden.

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3. Cool them. Powder oats and sesame seeds in a mixer.

 

4. Add the jaggery & Cardamoms and again powder further.

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5. Roll into balls while the mixture is fresh.

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6. Store in an air tight jar.

 

Do try out the recipes and let me know if they tickled your tastebuds enough. Who knows you may even stand a chance to win INR 50 lakhs by participating with a unique entry!