Quinoa and Vegetable Soup - Ecuadorean

Ingredients

1⁄2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1⁄2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice






Quinoa and Vegetable Soup - Ecuadorean by bharathiya


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Qabooli Biryani - Hyderabadi Chana Dal Biryani

Ingredients

For The Rice
1 cup long grained rice (basmati)
1 tsp oil
salt to taste
2 tsp ghee



For The Chana Dal

1/4 cup chana dal (split bengal gram)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp ghee
1 tbsp oil
1/2 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 small piece cinnamon (dalchini) stick
2 cardamoms
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeera) powder
1/2 cup whisked curds (dahi)

To Be Mixed Into An Mint-coriander Mixture

1/4 cup finely chopped mint leaves (phudina)
1/4 cup finely chopped coriander (dhania)
1/4 cup deep-fried onions
5 slit deep-fried green chillies

Other Ingredients

1 tsp ghee
a pinch of saffron (kesar) strands
1 tbsp warm milk
4 tbsp rose water (gulab jhal)




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Q's Seoul Bulgogi and Kimchi

INGREDIENTS

4 all-beef hot dogs
4 New England-style hot dog buns
Butter
1 tablespoon cooking oil
4 tablespoons Q's Bulgogi, recipe follows
4 tablespoons store-bought kimchi, chopped
4 teaspoons Sriracha

Q'S BULGOGI:

1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat)
1/4 cup soy sauce
1/8 cup honey
1/8 cup rice wine vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons minced garlic
2 teaspoons coarse ground black pepper
1/2 teaspoon granulated sugar

DIRECTIONS

Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes. 

When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve. 

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.