Thursday, December 22, 2016

Chickpea, yogurt and tomato chutney - Humus


Instant Humus



Ingredients
Tomato Paste

1 tbsp
Chick pea (canned)
1/2 cup
Greek Yogurt 

1/4 cup
Chili powder

1/4 tea spoon
Salt

To taste
Turmeric

1/4 tsp
olive oil

1 tbsp
Cilantro

Garnish








Method
Combine oil, chili powder and turmeric.
Fry on medium flame till oil separates.
Cool the fried mixture.
Blend the Chickpea, Greek yogurt and fried tomato mixture.
Add salt to taste.
Drizzle olive oil.
Garnish with cilantro.

Monday, December 19, 2016

Carrot Rice with Chick pea in a rice cooker


Carrot rice with chick pea



Ingredients
Rice

1/3 cup
Chick pea (canned or soaked)
1/3 cup
Vegetable Oil 

1 tsp
carrot shredded

1 medium size
Salt

To taste
Curry Powder/Garam Masala

1/4 tsp
Tumeric

1/4 tsp
Fennel Seeds

1 tsp
Grated coconut (fresh or frozen)

1 tbsp








Method
Wash and rinse rice until water runs clear.
Add a cup of water.
Add Chick peas and carrot.
Tumeric, Curry powder and Fennel seeds.
Add salt to taste.
Add teaspoon of vegetable oil.
Mix and Cook till rice is cooked through.

Saturday, December 17, 2016

Coconut Rice with Black eyed peas


Coconut Rice with Black eyed peas



Ingredients
Rice

1/3 cup
Black Eyes peas (canned or soaked)
1/3 cup
Coconut Oil (Divided)

1 tsp
Coconut Milk

1 tbsp
Salt

To taste
Coconut Milk

1 tbsp
Split Urad Dal

1/2 tsp
Cashew nuts

4-5 pieces
Curry leaves

2-3 nos
Grated coconut (fresh or frozen)

1 tbsp








Method
Wash and rinse rice until water runs clear.
Add a cup of water.
Add Black eyed peas.
Add Coconut milk.
Add half teaspoon of coconut oil.
Add salt to taste.
Cook till rice is cooked through.

Optional Flavor topping:
Heat 1/2 tsp of Coconut oil and fry urad dal till golden.
Add Cashew and Curry leaves.
Add grated coconut.
Mix well with cooked rice and beans.



Thursday, December 8, 2016

Curried Root Vegetables


Curried Root Vegetables
advance prepfor 4 servings
Carrotbite size piecescup1/3
Potatobite size piecescup1/3
Golden Beetbite size piecescup1/3
Frozen Peascup1/3


   
Roasted split chickpea
tbsp1
Fennel Seeds
tbsp1
Poppy seeds
tsp1
Cinnamon
1" piece
Cumintsp6
Lemon juiceTsp1
cilantro (chopped)GarnishGarnish
Frozen fresh coconutcup1/2
saltTbsp2 1/2

Soak the roasted split chickpea, poppy seeds, fennel seeds, clove and cinnamon.
Boil potatoes carrots, potato and beets till tender.
Grind the spice mixture and coconut from step1 to a fine paste.
Once the vegetables are tender, add the ground mixture.
Add salt to taste. Simmer for 5 min.
Garnish with cilantro. Add a dash of lemon juice if you like it tart. 



Monday, December 5, 2016

Upma Recipe

Rava Upma
.

Sooji/Rava
1/2 cup
Onions diced
1/4 cup
Carrots diced

1/4 cup
Frozen peas

1/4 cup
Oil/Butter

1 tbsp
Salt

To taste
Mustard and cumin seeds

pinch each
   
In a pan add oil and or butter.
Add mustard and cumin seeds. Fry till aromatic.
Add onions and fry till translucent.
Add carrots and peas.
Add a cup of water. 
Cook covered till vegetables are tender.
Add Sooji/Rava. Mix well so that there are no lumps.
Cook for 2-3 minutes.
Turn off the flame and rest for 5 min.
Garnish with cilantro and a dash of lemon juice.

Thursday, December 1, 2016

Chickpea Ladoo


Besan Ladoo
.

Chickpea Flour 
1/2 cup
Melted Butter
1/4 cup
Sweetened condensed milk

1/4 cup
Tumeric

pinch
     
Add chickpea flour to melted butter and mix well.
Break any lumps.
Roast the mixture till it turns golden brown.
Turn flame off.
Add sweetened condensed milk and mix well.
Once its cold enough to handle make balls.




Soy Yogurt Recipe


Soy Yogurt






Fortified Soy Milk
1 cup
Culture

2 tbsp





   
Boil one cup of Soy milk till it is about to boil over.
Cool till it is warm.
Add culture and mix well.
Set it overnight to ferment.