Gluten-free Kale & Spinach Protein Crepes with Tomato, Onion and Coconut Relish

Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂

Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.

Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe

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For the crepes:

You need:

  • Kale and Spinach-1 handful each-blanced in hot water
  • Ginger-a small piece
  • Cumin seeds-a tsp
  • Salt-to taste
  • Buckwheat and Chickpea flour-1/2 cup each
  • Chili powder-a tsp/more to taste

Method:

  • Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂

For the relish/chutney

You need:

  • Onion-1.5 cubed
  • Tomato-2 cubed
  • Coconut-2 tbsp
  • Mustard seeds-1 tsp
  • Oil-2 tsp
  • Sambar powder-1-2 tsp depending on spice level
  • Salt-to taste

Method:

  • In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
  • In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)

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Baby Kale Thoran

Coconut is my drug. I am addicted to it. I can add coconut to every dish I am eating without flinching my face. Any dish doesn’t turn out the way I want it to, I add coconut. My ancestry has traces of Kerala heritage, which is one of the most beautiful places in India and coconut is one of the main ingredients in most of the dishes there 🙂 (No wonder, I love it)

If you have an onion, a garlic, coconut meat and chilli, Thoran is your time savior. You can make thoran out of every vegetable possible, and without a doubt, it will taste good. Thoran is vege-stir fry with coconut.

When I went to Woolworths this week for my grocery shopping, I got few packs of Baby Kale, one of the most nutritious greens ever.

Ingredients 

  • 1 red onion-finely chopped
  • Baby Kale – 1 and half packets
  • Coconut meat – 1 handful
  • 2 garlic pods-finely chopped
  • Salt -to taste

For seasoning

  • Black Mustard seeds-1 and 1/2 tsp
  • 10 curry leaves
  • 1 fresh green chilli-slit (if you don’t want it to be spicy at all, just drop the chilli in)
  • 1 tsp rice bran oil

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Method

  • In a pan, heat 1 tsp oil, when it is real hot, add black mustard seeds, when it starts to pop, add curry leaves in, green chilli, onion and garlic in. Toss some salt in
  • Sprinkle water and soften the onions
  • Add Kale and bit of salt in and it takes a while to cook Kale.
  • Once it is dry/devoid of water, add coconut in and turn off the heat
  • Ready to eat 🙂

Kale Quinoa cooked Moroccan style

Had baby kale and boiled black-eyed beans sitting in my fridge looking at me saying “Add us together” and I did put them together with quinoa. Cooked them in Moroccan style. Was yum.

Ingredients 

  • Red quinoa- cooked 1 cup
  • Red onion-1-finely chopped
  • Baby Kale-a handful
  • Moroccan seasoning – 1 tbsp
  • Boiled black eyed beans – 1 handful
  • Coconut-1 tbsp
  • 1 tsp oil
  • 1 tsp cumin or mustard seeds
  • Few curry leaves (optional)
  • Salt- to taste
  • Lemon juice- from half lemon

Method

  • Cook red quinoa without salt.
  • In a pan, add 1 tsp oil, add cumin/mustard seeds and curry leaves and add the onions in.
  • Once they are soft, add kale and boiled black eyed beans, the Moroccan spices, coconut and stir them until it is dry.
  • Add the red quinoa in, add salt, mix them well. Take it off heat and add half a lemon juice.

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