Tomato Sesame seed dip/chutney
- Tomato-1.5 sliced
- Sesame seeds-2 tsp
- Garlic-2 pods
- Green chilli-1; Dry chilli-2
- Mustard seeds, white urad dal, cumin seeds-1 tsp each
- Curry leaves-one strand;
- Asafoetida/Hing-1 pinch
- Coconut-1 tbsp
- Onion-1/2 finely chopped
- Rice bran oil-2 tsp
- Salt- to taste
- In a sauce pan, dry toast sesame seeds
- In the pan, add 1tsp oil and then when it is hot, add white urad dal and cumin seeds. Wait until urad dal turns red and take it off heat and add to sesame seeds
- In the pan, with the remaining oil, fry green chilli, red chilli,garlic and tomatoes until tomatoes are cooked and let it cool to be blended.
- In a blender, add the seeds and urad dal and once they blend, add the tomatoes, chilli and coconut and blend them all together
- In the pan, add 1tsp oil, wait for it to heat,then add mustard seeds, hing, wait for the cracking sound, add curry leaves, fry onions with salt and add the blended paste and mix them all before transferring the contents to container.
Healthy Falafel & Sprouts Salad
- Falafel-3(microwaved) – to remove excess oil, squueze it in a paper towel and crumble it.
- Cherry tomatoes-7/8
- Baby corn-4
- Mixed sprouts-2 handfuls
- Baby spinach-a handful-cut
- salt-to taste
- Toss them all together with a bit of salt. You don’t need any dressing cos falafel has spices that makes this salad tasty.
P.S: Premade Falafels can be purchased from supermarkets. Look in the health food isle/vegan isle.
A variation of Mujaddara, a mediterranean dish with a twist. Rice has been substituted with quinoa, which is way healthier than rice due to it’s high protein,fibre, iron and calcium.
- Brown Lentils-1/2 cup
- Quinoa-1/4 cup
- Red onion-1 small – finely chopped
- Cumin seeds-1 tsp;
- Cinnamon stick-1 inch
- Coriander powder-1 tsp
- Chilli powder-1 tsp
- Cumin powder-1 tsp
- Coriander leaves-1 strand(optional)
- Sea salt-to taste
- Rice bran oil-1 tbsp
- Soak lentils for 2 hours in hot water and boil the lentils with no/very less salt. Keep it aside
- Boil quinoa separately (2.5 water:1 quinoa – Bring water to boil before adding quinoa to it). Add it to lentils. Mix them together and add bit of sea salt.
- In a sauce pan, heat oil, add cumin seeds & cinnamon stick, and after 5 seconds, add the chopped onions, coriander powder, chilli powder, cumin powder and fry them. If you feel oil is too less for onions, add more oil/add salt and sprinkle water to brown them.
- Once the onions turn brown, add the boiled quinoa and lentils , salt and saute them until you reach the right consistency. ( you will know when it starts to stick to the pan).
- Garnish with coriander leaves