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 ­čÖé

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 ­čÖé 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 ­čÖé 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 ­čÖé

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┬áancestry┬áhas 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 ­čÖé (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 ­čÖé

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┬áblack eyed beans, the┬áMoroccan 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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