Quinoa Cigars With Mayo Dip In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Mix vegetables and quinoa mixture made into cigar shape and deep fried.

QUINOA CIGAR WITH MAYO DIP

Ingredients

1 cup cooked quinoa
2 teaspoons olive oil
2 green chillies, finely chopped
¼ cup finely chopped mixed capsicum (red, yellow and green)
¼ cup finely chopped mixed zucchini (green and yellow)
Crushed black peppercorns to taste
½ teaspoon dried ginger powder
Salt to taste
¼ cup corn kernels, boiled and crushed
¼ cup grated cottage cheese (paneer)
3 tablespoons refined flour (maida)
1 tablespoon chopped fresh parsley
½ cup brown breadcrumbs
Oil for deep-frying
Mayo dip
3-4 tablespoons mayonnaise
1 teaspoon finely chopped green chillies
Crushed black peppercorns to taste
3-4 fresh basil leaves

Method

1. Heat olive oil in a non-stick pan. Add mixed capsicum and green chillies and sauté. Add zucchini and sauté for 1 minute on low heat.
2. Add crushed peppercorns, dried ginger powder and salt and mix. Add corn kernels and cottage cheese and mix well.
3. Add quinoa, mix and cook for 1-2 minutes. Add 1 tablespoon flour and parsley and mix well. Transfer in a bowl and cool.
4. Heat sufficient oil in a kadai.
5. Spread breadcrumbs on a plate.
6. Mix remaining flour in some water to make a semi-thick and smooth slurry.
7. Divide the quinoa mixture into equal portions and shape into 2 inch thick rolls.
8. Dip each roll in slurry and coat with breadcrumbs.
9. Deep-fry the rolls in hot oil till golden brown and crisp. Drain on absorbent paper.
10. To prepare mayo dip, combine mayonnaise, green chillies and crushed peppercorns in a bowl.
11. Finely chop basil leaves, add to mayonnaise mixture and mix well.
12. Put some mayo dip in individual shot glasses filling ½ of it and place one quinoa cigar on top and serve hot.

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