Quinotto with Broccoli & Red Amaranth (Laal Maat)



1 cup dry quinoa
2 cups/1 small bunch of amaranth leaves and stems
2 cups water
Salt and black pepper to taste
1 tsp groundnut oil
1 cup spinach, roughly chopped
½ yellow onion, chopped
 ½ cup of coconut milk
1 tbsp garlic cloves, minced
2 walnuts
1 tsp red chilli flakes 1 head of broccoli



  • Pick, wash and dry the amaranth leaves
  • Cut the broccoli into florets. Peel and slice the stems and set them aside
  • In a skillet/pan, sauté the broccoli florets with garlic and chilli flakes. Season with salt and black pepper. Set aside
  • Combine the quinoa and water in a saucepan over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow it to simmer for 15 minutes, or until all the water is absorbed
  • While the quinoa cooks, heat some oil in a skillet over medium heat and sauté the onion for 5 minutes. Add in the garlic, broccoli stems and the red amaranth and continue to sauté until the vegetables are tender (about 5 more minutes). Transfer the cooked veggies into a blender, add the half cup of water and blend until smooth
  • Add this mixture to the cooked quinoa and add in the coconut milk. Season to taste. Bring it to a simmer
  • Garnish with broccoli florets and grated walnuts


Soy Sweet Lime Mushroom & Zucchini Skewers



6 mushrooms, either button or king oyster
Zucchini, cut into thick (2cm) circles/rectangles
6-7 pieces of spring onion (white portion only), cut into 2.5 inch pieces


½ cup light soy sauce
1 tbsp mosambi juice
1 tsp lemon juice 1 tsp minced ginger
1 tsp minced garlic 1 tsp minced green chilli
1 tsp sesame oil Salt and black pepper to taste


  • Marinate the vegetables with the above ingredients
  • Thread the veggies onto a skewer
  • Grill/pan fry or bake in the oven under the grill till they cook


You’re all set


Brothers Love Sundae



¼ cup tapioca pearls
3 tbsp jaggery powder
100 ml water 1 cup/100 ml of coconut milk
A few blue pea flowers, dried (optional) ½ cup dragon fruit, cut into cubes
⅓ cup avocado, cut into cubes ⅓ cup mango, cut into cubes
1 tbsp of nuts of your choice, chopped  


  • Add tapioca to a heavy bottom pot and rinse it very well to remove excess starch. Pre-soak the tapioca pearls for up to 6 hours (to reduce the cook time)
  • Infuse the milk with blue pea flowers and let it simmer for 20-30 minutes
  • Add 1 cup of water to the milk, and add this mixture to the tapioca and simmer for 15 more minutes
  • Drain this mixture (you’ll have beautiful blue-coloured milk). Add this mixture into the tapioca and simmer for 10-15 minutes, until the mixture is slightly thick
  • Chill immediately


  • Add the chopped fruits in a tall glass until it's half full and then add some crushed ice and pour the tapioca pearl milk over it
  • Garnish with flowers and nuts to serve