Quinoa burrito nourish bowl with Jalapeno ranch


I love love Mexican food! Its spicy, lemony, fresh and so simple to make. Mexican food literally fills me with joy every single time I eat it. And because I love Mexican food so much, there are so many recipes on the blog like Mexican black bean tortilla soup, Ultimate restaurant style salsa, 10 minuteNacho cheese sauce, Mexican black bean tacos. In case you haven't tried Ultimate loaded nachos yet, you must try it this weekend! It is cheesy, crispy, spicy, tangy and so so delicious.

Lately, I have been hooked to this Quinoa burrito nourish bowl with Jalapeno ranch. First things first, this Jalapeno ranch is an explosion of flavour you guys. Its made with yogurt, cilantro (coriander), mint, garlic and jalapenos and i can't tell how delicious it is! Spicy, herb-y, tangy - goes so well with this burrito bowl and numerous other things like Roasted Potato wedges, Zero oil Potato rosti. 


The base of this bowl is cooked quinoa which is gluten-free, high in protein and very filling. Quinoa is accompanied with garlicky kidney beans, sweet and plum corn, fresh pico di gallo and thinly sliced cabbage to make hearty, fast and nutritious bowl. Jalapeno ranch sauce is finally drizzled over the bowl and then mixed through before eating. Its so yummy that I have been having it almost every second day.


The entire recipe uses just 1 Tsp oil! Packed with vegetables and protein in the form of quinoa and kidney beans, it's fast and incredibly healthy . You can even add in more vegetables like bell peppers, broccoli lettuce, carrots and add in other protein like chickpeas, grilled tofu or cottage cheese and even add avocados.


This bowl is the perfect meal when you want something delicious, healthy and at the same time quick and easy to make. It comes together in less than 30 minutes once beans are cooked. To make things easier, you can cook beans previous night and refrigerate or cook extra extra when you make Mexican bean tacos.


Mexican inspired Quinoa burrito nourish bowl with Jalapeno ranch sauce- fresh, healthy, hearty, flavourful and super delicious

Diet- Vegetarian, Gluten-free
Type: Main course
Serving: 2-3 burrito bowls

Ingredients

1/2 cup raw Quinoa
1 cup boiled corn
1 cup Pico di gallo - Recipe here
1 cup Thinly sliced cabbage

Garlicky beans

1 Tsp oil
1 cup cooked beans
3-4 cloves garlic -chopped
1/2 tsp cumin powder
1/2 tsp chilli flakes
1/2 tsp taco seasoning
salt to taste


Jalapeno ranch sauce (Makes about 1/2 cup)

2 Tbsp yogurt
7-8 pickled jalapeno slices
2-3 cloves garlic
1/2 tsp cumin powder
1/2 cup coriander
1/4th cup mint
salt to taste

Method

Start by cooking quinoa according to package instructions. (While quinoa cooks, do rest of the preparation)

Heat oil in a small pan and add garlic. Once garlic is slightly cooked, add in cooked beans along with salt, cumin powder, taco seasoning and chilli flakes. Stir and cook for 2-3 minutes. Turn off gas.

Next make pico di gallo and keep aside. (Recipe here)

Keep corn and chopped cabbage also ready.

Make Jalapeno ranch by blending yogurt, coriander, mint, jalapenos, cumin powder, salt and garlic together in a blender/processor.

To serve, divide quinoa, beans, corn, cabbage and pico di gallo between serving bowls. Drizzle Jalapeno ranch generously over the bowls. Mix and enjoy.

You can even add some nacho chips if you so wish.



If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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Zero oil Potato rosti


Who isn't a fan of potato! As mush as I love deep fried potato in the form of french fries or potato wedges, I prefer having Roasted potato wedges  or Tandoori Aloo which is just as comforting and delicious as the deep fried ones. Potato gnocchi in Marinara sauce on the blog is also a celebration of potatoes which you must try- it's simple yet very flavorful.

Coming back to this recipe, Potato rosti is a Swiss dish which is made by cooking grated potatoes with butter in a pan till both sides are absolutely crispy. It's served all over the world with an egg for breakfast or with a salad for light lunch.  Speaking of salads, there are so many salad recipes on the blog like this Thai Rainbow Noodle salad, Colourful Kidney Bean salad, Watermelon and tomato salad which are all great as light meals. You can even serve potato rosti with grilled paneer and sauteed vegetables for a complete meal.


I love making healthier version of recipes and this Zero oil potato rosti has become one of my favourite appetiser to make when people come over or when I am in mood for having something different and delicious. My husband has always loved rosti and now he is even happier that it can be made with zero oil/butter. It's spicy, crunchy, herb-y and has this amazing flavour from the addition of mustard sauce.

It's incredibly crispy on the outside and soft inside! You will be surprised how crispy it gets even without a single drop of oil. Key is to dry the soaked grated potato in kitchen towel and also use a good non-stick pan.


I have used carrot along with potato in this recipe. You can even add other vegetables like grated cabbage and zucchini too. Just remember that potato portion should be twice as much as vegetables. This dish is great as breakfast, snack and even amazing as an appetiser for your guests. You can serve it with good old ketchup, sour cream or yogurt based dips like Tzatziki. Speaking of Tzatziki, I have the best recipe which I'll share soon with you guys!


Zero oil Potato rosti which is crunchy on the outside and soft inside, perfect as breakfast item and appetiser

Type: Breakfast, Side dish
Diet:  Vegetarian
Serving: Makes 4-5 rosti

Ingredients

2 cups grated potato
1 cup grated carrot
1 Tbsp cornflour
1 Tsp mustard sauce
1 tsp chilli flakes
1 tsp dried oregano
1/2 tsp mexican/taco seasning (optional)
Grated soft cheddar cheese (About 2 Tbsp or 1 cube) (I used Amul)
salt to taste

Method

Immediately soak grated potatoes in water else they'll get back. Soak grated carrot too with potatoes and rinse twice.

After rinsing, spread grated potatoes and carrot on kitchen towel and pat dry.

Next add grated potato and carrot, cornflour, oregano, chilli flakes, taco seasoning, mustard sauce, cheese and salt in a bowl and stir to combine everything properly.

Heat non-stick pan. Divide rosti mixture into 4-5 portions and spread on the pan to form patties. Flatten out with the help of spoons and smoothen the side edges too.

Cook on low to medium heat and once surface of rosti is golden brown, carefully flip it and cook another side also till golden brown.

Slower you cook it the better.

Once done, serve hot with ketchup or dip of your choice.


If you try the recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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You might wanna check out these potato recipes too


 









Pad Thai- Thai stir-fried rice noodle dish


Pad Thai as the name suggests is a Thai stir fry dish made with rice noodles and vegetables which is popular all over the world. It's perfect when you are craving for something spicy and delicious and don't have too much time to cook.  It hits all the right notes and like most of the Thai dishes, it's got great balance of sweet, sour and spicy. So So good!

These noodles are saucy, peanut-y, crunchy, flavourful and super healthy. Bonus, these are vegan, gluten-free and gets ready in under 20 minutes. Its got lots of garlic, onion and crunch from carrots and french beans. I can't tell you how much I love this dish, I have been having it twice every week off-late. It comes together so quickly with just very few ingredients.


I got introduced to Thai food some 7 years back when I stayed with my sis-in-law in Bangkok for a week at her mother's place. Our only agenda used to be eating at her favourite restaurants and of course sipping bubble tea. Stir-fried morning glory, Som Tam, Tom Kha Ghai, Pad Thai, Tom Yum soup...you name it and I had it. Honestly, I have not eaten such amazing Thai food ever again in India!

Thai food is healthy, clean and simple. It's not at all heavy and has so much flavour. While most of the restaurants in India only serve Thai Green or Red curry, there are tons of other dishes too and this Pad Thai is one of my favourite Thai dishes. I have used carrot and french beans in this recipe but you can go traditional route and add pan-fried tofu, mung bean sprouts and spring onions too! Or add in shrimp if you are a non-vegetarian.


This dish is made using light soy sauce and not the regular thick soy sauce which is usually available in India. Thick soy sauce has too strong of a flavour and it doesn't go well with this dish. You can easily find light soy sauce in Gourmet stores and even order online on websites like Amazon.


Pad Thai- Thai rice noodle stir-fry dish made with vegetables. It's quick, flavourful and super-healthy.

Diet: Vegetarian/Vegan/Gluten-free
Type: Main course
Serving: 1-2 people

Ingredients

1 Tbsp oil
1 Tbsp chopped garlic
1/2 cup chopped onion
2 Tbsp light soy
2 Tsp jaggery powder
1+1/2 Tsp lemon juice
1 Tsp chilli flakes
Carrot ribbons (Use peeler to make carrot ribbons)
8-10 French beans - cut into halves lengthwise
1+1/2 cup cooked rice noodles
2 Tbsp roasted and crushed peanuts + extra for garnish
Few springs of coriander
salt to taste

Method

Cook rice noodles according to package instructions and make sure they have a bite. Once cooked, run under cold water and keep aside.

Heat oil in a pan and add chopped garlic and cook it for about 2 minutes on low heat. 

Next add finely chopped onions and cook until onions are slightly brown.

Now add in soy sauce, jaggery powder, lemon juice and chilli flakes and mix with onions. Cook till sauce is simmering.

Next add carrot ribbons and french beans and cook them on high heat for 2-3 minutes.

Finally add in rice noodles, crushed roasted peanuts and season with salt. Toss everything together till noodles are nicely coated and hot. (Light soy sauce is salty so don't add too much salt).

Serve hot with additional garnish of lemon wedge, chilli flakes, coriander and more peanuts.

Notes:

Substitute jaggery powder with regular jaggery/sugar/palm sugar.



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Mango pancakes with chilli-lime caramel sauce


There's no such thing as too many mangoes! I tried these pancakes couple of weeks back and have been dying to share the recipe with you guys since then. I combined mangoes with my another favourite, caramel sauce to make these pancakes and they turned out to be insanely delicious.

Soft and fluffy pancakes, sticky caramel sauce and freshly chopped mangoes!  It's the breakfast of your dreams and perfect for weekends. If you are into pancakes for weekend breakfast then you should also try my Whole wheat chocolate pancakes and Apple pie pancakes.


Remember the 10 minute salted caramel sauce recipe which I shared in my last post? I jazzed it up more by adding lemon juice and chilli powder and I can't begin to tell you how amazing it tastes! It's sweet, sticky, buttery, tangy and spicy and slightly salty. So addictive.


Would you look at these pancakes? Bursting with the flavour of mangoes,  it's all I want everyday for breakfast!

These pancakes are wholesome, healthy and made with whole wheat flour, rolled oats, yogurt and mango puree. I mean you can add less of caramel sauce over them but weekends really are for indulgence and these pancakes are just too moreish to resist. Rolled oats give body to the batter and lend a nice bite to pancakes. Mango puree imparts the mango flavour to the batter and makes it naturally sweet.

In this recipe, I have used fruit salt instead of baking powder which makes the pancakes aerated and very fluffy. If you can't find fruit salt, then go ahead and add baking powder.



Soft and fluffy Mango pancakes made with wholesome ingredients and drizzled with spicy and tangy chilli-lime caramel sauce- perfect for breakfast!

Diet: Vegetarian
Serving: Makes 6 pancakes
Type: Breakfast/Snack

Ingredients

1/2 cup Whole wheat flour
1/4th cup rolled oats
1-2 Tbsp Honey/maple syrup
1/4th cup Yogurt (room temp)
1+1/2 tsp fruit salt (I used ENO)
1/2 cup Puréed mango (Any Mango will do)
2-3 Tbsp water

Chilli-lime caramel

1 cup Salted caramel sauce (Recipe here)
1+1/2 tsp lemon juice
1/2 tsp chilli powder

Additional ingredients

Chopped mangoes
Fresh mint

Method

Begin my preparing salted caramel sauce (Recipe here). Once caramel is cool and transferred in a bottle, add lemon juice and chilli powder and mix with the spoon.

To make the batter, take a bowl and combine whole wheat flour, rolled oats, yogurt, honey and mango puree together.

Let the batter sit for 5 minutes and heat non-sitck pan. (You might find the batter to be slightly thick but once you add fruit salt, it will loosen further)

Now add fruit salt and mix it properly in the batter. Once pan is hot, add slight bit of butter and add 2 Tbsp full of batter for each pancake.

Once upper surface of pancake becomes dry enough, add butter and gently flip the pancake to cook from other side or till golden and cooked. Repeat the same for other pancakes.

Serve the pancakes with chilli-lime caramel sauce and chopped mangoes.



If you try the recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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10 minute Salted caramel sauce


You guys I tried my favourite Salted caramel sauce at home and I am in love! I cannot stop eating it! So far I have had it with raw apples, on toasted bread and with Mango pancakes, recipe of which I will share in my next post.

There's nothing better than this sauce. It's sweet, buttery, sticky, slightly salty and so so delicious! Tastes good with just about everything!

Here are some of the things with which you can eat this sauce

1.  Ice creams especially vanilla ice cream
2.  Pancakes
3.  Waffles
4.  Cheesecakes
5.  Grilled fruits like Pineapple, Peaches
6.  Pies
7. Crepes
and Much more!



This salted caramel sauce is made with just 4 ingredients in 10 minutes. All you have to do while making this sauce is keep an eye on sugar which caramelises so it doesn't burn and be careful of the splatter when you add butter and cream in hot caramel. Its as simple as this!

Once you make this sauce at home, you would not want to buy this sauce or even butterscotch sauce from market. Both the sauces are same, only difference being butterscotch sauce is made with brown sugar and not white sugar. You would want to serve this sauce with everything and even eat it by the spoonful. It's liquid gold for desserts!



Sweet, sticky and slightly salty Caramel sauce which is perfect for spooning over any kind of dessert.

Diet: Vegetarian
Type: Sauce/Condiment
Serving: Makes about 1 cup

Ingredients

1/2 cup sugar
1/4th cup cream (I used Amul)
2 Tbsp butter (I used Amul)
pinch of salt

Method

1. Heat sugar in a saucepan over medium heat and move around saucepan couple of times by holding the handle so that all of the sugar melts. (Do not use any spatula or whisk to mix sugar, let sugar melt on its own and make sure to not touch the caramel with your hands at all)





2.Once sugar melts and achieve a dark yellow colour, adjust gas mark to low heat and add butter and     stir with the help of a whisk. (Mixture will splatter when you add butter so be careful)




3. Once butter is incorporated, slowly add cream on low heat. Once you add cream, mixture will       splatter rapidly so carefully mix all the cream with a whisk.



4. Once cream is mixed through, take off heat and add salt and mix again.

5. Slightly cool caramel and then transfer in an air-tight glass container and refrigerate up-to 2 weeks.

6. It will slightly thicken on cooling so re-heat in microwave for 15 seconds before using.


If you try the recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

Some more easy and  delicious dessert recipes you can try