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
For the crepes:
Kale and Spinach-1 handful each-blanced in hot water
Ginger-a small piece
Cumin seeds-a tsp
Buckwheat and Chickpea flour-1/2 cup each
Chili powder-a tsp/more to taste
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
Mustard seeds-1 tsp
Sambar powder-1-2 tsp depending on spice level
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)
Chantal Brodrick is a personal trainer based in Sydney.I met her last March(2012) and ever since my weight has been dropping down 🙂 I should say the classes with her at my local gym was the turning point of my healthier life. 🙂 Love her classes-so much energy in there 🙂 Thank you so much Chantal for everything you have done. This is one of the vegetarian recipes Chantal had given me when I mentioned to her that I am vegan. I have veganised it and it’s so healthy 🙂
1 cup of red lentils
3 tomatoes-blend in a blender
2-3 sun-dried tomatoes-finely chopped
3 cups vegetable stock+ extra water (if needed)
1 onion-finely chopped
1 garlic-finely chopped
Salt& Pepper-as needed
2 tsp rice bran oil
Coriander/parsely- few leaves finelt chopped
In a stock-pot , heat oil, add onion, garlic and fry until onion is soft.
Add in Kale and spinach-fry until they shrink
Add lentils, tomatoes, sun-dried tomatoes, vegetable stock and bring it to boil.
Reduce heat and simmer for 30-45 mins until lentils are creamy and soft.
You could blend it for finer texture but I love it as it is.
Rasam is my all-time favorite – A tangy Indian soup eaten with rice. Usually tomato/tamarind are the base for rasam, Either you can love rasam or hate it completely. When India was under Brits rule, Brits loved Rasam so much that they came up with their version of Rasam- Mulligatawny soup. It translates to Pepper water in Tamil.
There are different ways to make rasam. Every place in South India has their signature rasam. There are ones which take less than 10 mins to cook or some complicated ones which take more than 45 mins.
This is the most easiest recipe. Are you bored by adding quinoa to salads? If you are looking for an alternative, this is what you do. Make Rasam and add quinoa to it. 🙂
Roma tomatoes – 3 big nos
Turmeric – a pinch
Coriander leaves- 6-7 leaves
To grind to fine paste
Garlic- 5 nos
Cumin seeds – 1 tsp
Peppercorn -8 nos
Mustard seeds-1 tsp
Curry leaves- 10
Red chilli-broken into half
Bring water to boil, add the tomatoes in and close the pan, let tomatoes boil for 5-6 mins/until the skin starts peeling off. Cool and blend it to a fine puree.
In a pan, add 1 tsp oil, add mustard seeds and curry leaves and add the ground paste in. Lower the flame. Fry for a couple of minutes and add the tomato puree, salt, 1 and 1/2 cups water, salt and wait until it froths.
Losing weight is very depressing if you are with broccoli and greens all the time. Especially, if you love food, it could be really hard to diet. Over a long run, diets are not going to work. How long can we count calories? Portion control, is a better choice. 5-6 meals a day, you never go hungry and you start to appreciate food much more. So I try to pick different things I have never had before. This is what I found in the supermarket, buckwheat crispbreads 🙂
Topped these crispbreads with tomato salsa and this turned out to be the best snack I have had in a while.
Ingredients for Salsa
Onion-1/4 chopped fine
Tomato-1 chopped fine
Cucumber- 2″ piece-chopped fine
Macadamia nuts-3 nos-chopped fine
Chickpea, peas, groundnuts (boiled) / any kind of boiled lentils
Coriander leaves- 2 strands-chopped fine
Chilli powder- a pinch
Chat masala (got this from Indian grocery shop-usually used in Indian street food)
Salt-to taste, Lemon-optional
Mix all the ingredients together and salsa is ready to be topped up on buckwheat crispbreads. Yum 🙂
Mustard seeds, white urad dal, cumin seeds-1 tsp each
Curry leaves-one strand;
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.