Crunchy quiona

1 cup of puffed quiona
2teaspoon slivered almonds
2tablespoon evaporated cane sugar

In a stainless steel pan, dry roast the puffed quiona until golden color. Take off flame.  Then dry roast almonds and set aside. Place 1/4 teaspoon of ghee in pan and pour roasted puffed quiona and almonds and add sugar.  You will be caramalizing the sugar into the dry ingrediants. Cook on med flame and constantly stir for 2 to 3 mins or until you see the sugar melting and caramalizing.  Take off flame and transfer into a tray and let it cool for about 10 mins.  This prep tends to stick together so you will separate the mix  and offer.

If you do not have puffed quiona you can make a type of steel quiona that looks like steel oats.  You place whole quiona in a blender and pulse it several times to crack the seeds. F this you would proceed to dry roast it.

Protein patties

Protein patties

Created by Vaidya Mishra

1/2 cup kalachana flour roasted
1/2 cup sesame toasted
1/2 cup scrambled paneer
1/4 teaspoon of mediagni masala
1/2 teaspoon soma salt
1 tablespoon chopped cilantro
Spring water to bind

Mix everything together and add water to bind and give moisture to the patties.  Pan cook on med high flame in a non stick pan with 1/4 teaspoon ghee.