Healthy Quinoa Crepe

Healthy quinoa crepe

 Ingredients

  • White/Red Quinoa-1 cup
  • Brown rice- 1.5 cup
  • Urad dal – 1 cup
  • Fenugreek seeds – 1 tsp

Quinoa Crepe with Tomato Chutney

Method

  • Soak them all together for 8 hours
  • Grind them together with water to a fine consistency. It is okay if it is not watery enough for crepe. You could add water when you make them
  • Make sure you let it ferment overnight on a table and in the morning take out needed quantity for crepe, add water and pour the batter over hot griddle, spray olive oil and make sure you cook both sides.
  • The softest crepe you would have ever eaten in your life 🙂

Serves:5-6 people 

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Chayote curry

Chayote curry

 Ingredients

  • Chayote squash–2 cut into small pieces
  • Dry red chilli-3
  • Mustard seeds, white urad dal-1 tsp each
  • Curry leaves-one strand;
  • Cumin seeds-1 tsp
  • Coconut-2 tbsp
  • Gram flour-2 tsp
  • Tamaraind water-enough to grind
  • Asafoetida/Hing-1 pinch
  • Rice bran oil-2 tsp
  • Salt- to taste

Method

  • Grind coconut, dry red chilli, cumin seeds, gram flour with tamarind water.
  • In a saucepan, add 1tsp oil and then when it is hot, add white urad dal and curry leaves and hing.
  • Add the chopped chayote, salt, sprinkle water and cook until it is half cooked.
  • Add ground paste, salt and water, cover and cook until chayote is cooked.

Serves:2-3 people 

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Tomato Sesame seed Dip

Tomato Sesame seed dip/chutney

 Ingredients

  • 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

Method

  • 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.

Serves:2 people 

Vegan Garlic Dahl

Garlic Dahl

 Ingredients

  • Yellow mung bean/moong dal-1 cup
  • Shallots-halved-6
  • Tomato-1 chopped fine
  • Garlic-20 pods
  • Green chilli-1
  • Mustard seeds, white urad dal, cumin seeds-1 tsp each
  • Curry leaves-one strand; Coriander leaves-few
  • Rice bran oil-1 tsp
  • Salt- to taste

Method

  • In a pressure cooker, add the yellow mung bean, shallots, tomato, garlic pods, green chilli and 3 cups water. Remember not to add salt to the lentils as that would extend the cooking time. Wait for 3 hisses for the dahl to cook well.
  • Once the pressure is released, open the cooker, add salt and let the contents boil under very low flame.
  • Meanwhile, in a small pan, heat oil (make sure, its smoky hot), add mustard seeds, white urad dal, cumin seeds, curry leaves, add it to the cooker, add 1/2 cup water and let it boil. Add coriander leaves. After 2 mins, take it off heat.
  • Adding lemon juice to the dahl is optional.
  • Excellent with quinoa/brown rice

Serves:2 people 

Healthy Falafel & Sprouts Salad

Healthy Falafel & Sprouts Salad

Ingredients

  • Falafel-3(microwaved) – to remove excess oil, squueze it in a paper towel and crumble it.
  • Cherry tomatoes-7/8
  • Baby corn-4
  • Cucumber-cubed-1/4
  • Mixed sprouts-2 handfuls
  • Baby spinach-a handful-cut
  • salt-to taste

Method

  • Toss them all together with a bit of salt. You don’t need any dressing cos falafel has spices that makes this salad tasty.

Serves:2 people

 P.S: Premade Falafels can be purchased from supermarkets. Look in the health food isle/vegan isle. 

Vegan Quinoa Mudajjara

Quinoa Mujaddara

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.

Ingredients

  • 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

Method

  • 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

Serves:2 people

 

Vegan Lemon Vermicelli

Lemon Vermicelli

Ingredients

  • Vermicelli-50gms
  • Mustard seeds, Urad dal, peanuts,green chilli,coconut stands,asafoetida/hing-1tsp each
  • A pinch of turmeric
  • Few curry leaves, coriander leaves, whole peanuts with skin, sea salt, lemon juice – to taste
  • Rice bran oil-1tsp

Method

  • Boil Vermicelli in water without salt for 5 mins
  • In a small sauce pan, add oil, Mustard seeds, Urad dal, wait for it to crackle, then add curry leaves, hing, turmeric, peanuts,green chilli and after 30 seconds, add the boiled vermicelli, salt, coconut and toss them until they combine. Take th pan off heat and add lemon juice and coriander leaves.

Serves:1 person