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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South Indian Feast – Vegan Spinach Sambar, Ridge gourd Kootu and Potato fry

My parents are from Tamil Nadu, one of the south-Indian states where food is such a big deal. My mum still makes 5-6 different varieties of food for every single meal meal of the day. I guess it was what my granny insisted to do 🙂 No wonder I hit my 94 kilo mark 😛  I have no clue what got into me this afternoon, I decided to make a south Indian food. I am not really good at it cos there are so many techniques. My mum usually teaches me short-cuts to get the taste spot on-1st time in my life-I got it perfect 😀

Menu: Vegan Spinach Sambar, Ridge gourd Kootu and Potato fry– All Tamil based.

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3 main ingredients are mustard seeds, asafoetida and curry leaves and they are an excellent combo. 99% of Indians go gaga over Sambar. I am in the top 10. If you have been reading my blog, you would have read me mentioning Sambar powder atleast 5 times. I use them even in North Indian curries 😛 Sambar is a tangy tamarind based curry with lentils. Every south-Indian state make their own version of sambar. You don’t get it as a curry as such in any Indian restaurant but you can get it served as an accompaniment with dosa (the lentil-rice gluten-free crepes).  Kootu literally translates to ‘mix’. Vegetables are mixed with lentils with a coconut-based curry paste. Potato fry-yep normal ones with Indian spices 🙂

Here you go with the recipes

Potato Fry:

Ingredients:

  • Boiled potatoes-chopped into chunks-4 medium ones
  • Mustard seeds-1 tsp
  • Oil-1 Tbsp
  • Asafoetida-a pinch
  • Salt- needed
  • Chickpea flour-1 tsp
  • Chilli powder-as needed-1 tsp
  • Coriander powder-as needed-2 tsp
  • Curry leaves- few

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Heat oil in a NON-STICK pan, add mustard seeds, curry leaves (stand at an one arm distance or run away and come back-they pop everywhere), asafoetida goes in, take pan off heat and all every spice powder except chickpea powder, keep on heat for 4-5 seconds to heat the spices and add potatoes in. Flame to low now. Toss and let it roast. Add chickpea flour after 5 mins and roast until crisp.

Ridge Gourd  Kootu:

Ingredients:

  • Ridge gourd- peeled, de-seeded and chopped fine
  • Turmeric-1/2 tsp
  • Yellow lentils (preferred) /Split pigeon pea-pressure cooked-mushy consistency-1 cup
  • Chilli powder-to taste
  • Salt-to taste
  • Grind(2 tbsp coconut and 1 tsp cumin seeds) into a fine paste
  • You also need 2 tsp oil, 1/2 tsp mustard seeds, few curry leaves and black lentils (de-husked and split-optional), a pinch asafoetida

Method:

  • In a saucepan, add 1.5 cups water, heat it, add turmeric, salt, chili powder and when it is about to boil, add the ridge gourd in. Once the squash is soft, add ground curry paste and lentils in and wait it boils.
  • Transfer it to the serving bowl and in the same pan, add oil, once it heats up add mustard seeds, let them pop, add asafoetida, lentils and curry leaves-wait until lentils turn brown and pour them over the curry 🙂 Yum 🙂

Palak/Spinach Sambar

Ingredients:

  • Spinach- 500 gms-finely chopped
  • 2 onions-finely chopped
  • Garlic-5 pods-chopped fine
  • 2 tomatoes-blend them
  • Tamarind paste-1.5 tsp mixed in 2 cups of water
  • Turmeric-1 tsp
  • Sambar powder-1 tbsp+2 tsp
  • Chili powder-1 tsp
  • Salt-to taste
  • Curry leaves-a sprig
  • Asafoetida-2 pinches
  • Mustard seeds-2 tsp
  • 1 Tbsp oil
  • Split Pigeon pea-1.5 cups cooked-very mushy
  • Dry red chili-2-split

Method:

  • In a stockpot, add 1 tbsp oil, mustard seeds, asafoetida, once they pop, add split red chilies, curry leaves, after they splutter, add onions and garlic, little salt, saute until brown, add spinach leaves, turmeric, 2 tsp sambar masala and fry until spinach is cooked.
  •  Time to add blended tomatoes, rest of sambar masala, chili powder and let the tomatoes boil.
  • After a couple of minutes, add tamarind water, salt and let it boil on an open flame for more than 10-12 minutes until tamarind cooks well [I guess I add too much tamarind cos I love it tangy-you might have to lessen this quantity]
  • Now, add lentils and let it just boil and take it off heat 🙂
  • Amazing sambar 🙂

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Vegan Cauliflower and Spinach Rice-Indian Style

Saw this recipe in one of my cookbooks and made this today. It was easy to make and guess the spice mix I used-Channa masala powder 🙂 And recently I have fallen in love with this new spice mix-Kitchen King masala-which adds this awesome flavor to everything you add it to. The best part is that it tastes different in different recipes. MDH brand Kitchen King masala is the best in case you are planning to get one 🙂

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Cook Basmati rice (1 cup rice: 2 cups water) When the rice is cooking, break 1/4 cauliflower head into tiny florets and add it to boiling salted water for it to cook-around take it out when it is  70% done. Meanwhile, chop 1 onion, grate a small piece of ginger, few garlic cloves, 2 handful of spinach leaves, slit 2 green chillies, break a handful of cashews into tiny bits. You could add frozen green peas

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In a big pan/wok(which would fit the cooked rice-cos you’d have to mix them in this), heat a Tbsp of oil,2 cloves, a cinnamon stick, a cardamom and a bay leaf, a tsp of mustard seeds, wait for them to crackle, add curry leaves, green chillies, cashews and let them brown. Time to add onions, salt and let them brown. Then add grated ginger, garlic and spinach and let them cook for a couple of mintutes. Drain the semi-cooked cauliflower and add it in, throw in some frozen green peas, add a tbsp of channa masala, a tsp of kitchen king masala, 1/2 tsp of chili powder, more salt, fry for a minute or so, add 1/2 cup of water , cover the wok and let the masala cook. More water if needed if you feel the masala is unboiled. Once it is done and if you have a watery consistency, on high flame, keep the wok open and let the water evaporate. Add the cooked rice in, more salt and toss until the masala coats well on the rice. That’s it.. Serve with any curry of your choice.

p.s: I have highlighted the ingredients you need 🙂

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Healthy Greeny Rice

Green is awesome. I dunno if you have used ‘Noom weight loss coach’ app. It tells you how green is the best color food that you could have 🙂 My mum had been asking me to try this recipe out for the last 3 years and I had been stubborn not to try. I don’t fancy coriander much. Thought I would give it a try today. Learnt a lesson-“ALWAYS, Say yes to mum”

You need 

[To blend into a fine paste]

  • 1-2 handfuls of coriander leaves-depending on how strong you want the flavor
  • 1 small green chilli
  • 1 small knob ginger
  • 1 tbsp coconut
  • 5 cashews
  • A handful of spinach leaves-finely chopped
  • Mustard/Cumin seeds-1 tsp
  • Asafoetida-a pinch
  • A handful of frozen green peas
  • Salt-to taste
  • Boiled rice-1 cup
  • A tsp of oil

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Method:

  • In a pan, add oil, mustard seeds, once it pops, add asafoetida, spinach leaves, green peas, once oil coats on them, add the blended coriander and salt in and wait until it gets bit dry and add rice in and mix them well.
  • Ready to serve.
  • Just LOVED it 🙂 See the steam in the photo-It is real -No Photoshop 😛

Vegan Palak Tofu / Palak Channa

Palak Tofu/Channa is a high protein blessing for vegans 🙂 When I was in India, I used to go to this North Indian restaurant and became best friends with the chef there 🙂  When I left India to come to Sydney, he had given me a copy of these 126 recipes which are his mum’s 🙂 I just pulled it out today, so from today on, I am going to get his recipes veganized 🙂

Caution: This recipe involves loads of blending.

Ingredients: 

  • Baby spinach leaves – 250 gms pack
  • Green chilli-1
  • Onion-1 cubed
  • Tomato-1.5 cubed
  • Ginger-1/2″ piece
  • Garlic- 3 pods
  • Raw Cashews soaked in water- 15gms (This is the best cream substitute)
  • Clove-2, Cinnamon-1″piece, Cumin seeds-1 tsp, Bay leaf -1
  • Oil-2 tbsp
  • Organic tofu- 250 gms- water drained and cubed- fork pierced (Chilli powder -a tsp to fry the tofu)/ a cup of cooked chickpea for palak channa
  • Chilli powder, coriander powder,garam masala-1 tsp each

Method:

  • First Step is to process the spinach. In a pan,add washed spinach and sprinkle water and fry for a couple of mins until it is about to be cooked completely. Take it out and wash it under cold water (it is to retain the awesome green color of the spinach-bit of bragging but have a look at my pics-That’s the green you need :P). Add bit of salt and blend into a smooth paste
  • Second Step is to make the cashew cream- Blend cashews into a smooth paste
  • Third step is to make the curry base. In a pan, add oil, add clove, cinnamon, cumin seeds, once it splutters add onion, green chilli, ginger and garlic and fry until onions are transparent (not brown). Add in tomatoes and the spice powders and fry until tomatoes are soft. Take it off heat and allow it to cool and blend into smooth paste.
  • Fourth Step is to fry the tofu. In a pan, add a tsp of oil, add chilli powder and add tofu cubes and fry them until hrown on all sides. This is to be done in parallel with adding cream in the next step otherwise tofu will get really tough
  • Time to put them all together. In a pan, add the curry base, let it boil for like 2 mins and add the spinach in. Mix them well. Add more salt and add the cashew cream.Close the pan and let all the flavors infuse together for 5 mins.
  • You could add cooked chickpea or Tofu, close and cook for few more mins and serve hot

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Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people

Magic Mango Smoothie

This is another smoothie that I had 2 days back. Was divine and I didn’t feel any food binge for around 3 hours. 🙂

Ingredients

  • Mango -1
  • Dates- 3 for sweetness
  • Natural peanut butter – 2 tsp
  • Spinach – 1/2 handful
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie

Method

  • Blend them all together and top with a tsp of almond meal

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Serves: 1 person

Banana Dates Almond Smoothie

I have been addicted to smoothies. It is summer here in Australia. I am craving for smoothies, milkshakes, crushes, you name anything cold, I need it.. We have Boost juice bars where I frequently have dairy-free smoothies, but one of the trainers in the gym, Chantal said it’s not great for losing weight. So decided to make my own. Would never return to Boost ever again 🙂 Much healthier option with no sugar, yet sweet. Also, read somewhere that having something green in the morning is very good. So in goes spinach almost everyday 🙂

Ingredients

  • Banana- 1 ripe
  • Dates- 3 for sweetness – great source of iron too
  • Almond meal [Powdered Almonds] – 1 tsp
  • Spinach – 1/2 handful
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie

Method

  • Blend them all together and top with a tsp of almond meal

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Serves: 1 person

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.