by Currylicious | May 8, 2012 | Nandini's Food Court
Mango Coconut Soup, yes you heard it right. I loveeeeeeee mangoes and my husband just got me a bagful the other day. Perfect excuse to tell him that the mangoes are going to go bad and have to be used in a “wise” manner so that they don’t get rotten over time 🙂
I learnt to make this recipe from my mom and for some reason she said the perfect combination of a vegetable is spicy eggplant! I have added my twist to the recipe. I also love bulgur wheat because it’s so much better and healthier than rice. To be completely honest, I developed or acquired the taste for bulgur wheat but once you eat it a couple times, it gives you the same satisfaction as rice! I think you must definitely consider substituting bulgur wheat for rice and you will thank me one day:)
Ok I hope I am doing a good job writing this because at the moment my second daughter is playing drums on my head and my older one s sleeping on me. I am stuck either ways so decided to share this recipe with you !
by Currylicious | May 8, 2012 | Recipes
Ingredients:
1/4 cup Grated coconut(fresh/ frozen)
2 Ripe mangoes or 1/4 cup Mango puree’
1tbsp cumin seeds
1/4tsp fenugreek seeds(if you have it, this gives such flavor! else u can skip this)
1 Red Chilli 🙂 as per individual spice level(you can take off the seeds if you like less spice)
Nandini’s tip: 1 tbsp Sour cream (my twist to make it creamy and a tablespoon doesn’t hurt-Moderation people:) that’s the key)
1/4 cup low fat or fat free yogurt (you can use greek yogurt for richness/ creamy consistency)
Canola Oil
Salt to taste
Preparation
Take a pan, add 3 teaspoon of canola oil and to it add cumin seeds, red chilli, salt, fenugreek seeds and grated coconut(fresh or frozen). Saute till coconut starts turning brown. You will definitely know since the flavors will fill up your kitchen:) I promise!
Blend this coconut cumin fenugreek mixture in a blender to a smooth consistency.
Cut your mangoes and take the pulp and puree it. You can also use the store bought mango puree’.
Now transfer the mango puree’ onto a crock pot and start cooking on a low flame till it starts simmering, stirring intermittently.
Whisk up some yoghurt and sour cream in a bowl or put it in a blender and blend it!
Now transfer the blended mixture of coconut paste and the yogurt-sour cream mixture onto the simmering mango pulp.
Check if you have added enough salt at this point. Add more if required and wait till it starts boiling. Your Mango Coconut Soup is almost ready…..
Most importantly, cook this on a low flame so the yogurt sour cream mixture does not curdle so be very patient !
Take a small pan add some oil and add mustard seeds till it sputters. Use this to garnish the final Mango Coconut Soup.
Tranfer to a bowl and enjoy my currylicious Mango Coconut Soup.
Now if you cannot get hold of grated coconut, just use coconut milk instead and works perfect!
For the spicy baked Egg plant:
Ingredients
1/4 Large Eggplant
1 tsp cayenne powder
1 tsp lemon pepper powder
Salt to taste
1/4 tsp Garam Masala
Canola Oil
Preparation:
Chop the eggplant into approximately equal cubes so they cook evenly.
Transfer the eggplant cubes to a baking pan with some oil in it. Add all the spices/ powders on top of the eggplant and mix well so they are evenly coated. Place in an oven at 350 degrees for about 10-15 minutes.
Spicy Baked Eggplant dish is ready!
TRUST ME PEOPLE, ITS A HEAVENLY COMBINATION.
by Currylicious | Apr 11, 2012 | Nandini's Food Court
I never gave Chick Peas that much attention or respect that it deserved:) all this time until there was this weird craving of a snack once my kids got back from school. I always gave them cookies/ sandwiches/ cupcakes and was tempted to eat some myself. I decided to make something healthy for them as well as me one day and opened my pantry to find canned chickpeas!!!OKK K now what? So I opened it and made something that took me less than 5 minutes:) to prepare.
Now if you do not want to use the canned ones, you can always buy the packet of chick peas from the store and soak some overnight and pressure cook it! Well, I have 2 kids and I really need something that saves me time hence the readily available cooked ones works better for me:)
by Currylicious | Mar 29, 2012 | Nandini's Food Court
I run a home based catering business called “CURRY BAZZAR”and wanted to share some clicks of some simple delicious healthy vegetarian food that I prepare. One of the popular dishes preferred by healthy eaters is my Green beans, Cauliflower and Carrots sautéed with scallions, garlic,cumin, mustard seeds and garnished with fresh shredded coconut.
It is simple and very easy to prepare.
My kids love this dish and what better way to eat your veggies?
by Currylicious | Mar 29, 2012 | Recipes
Green Beans
Baby Carrots
Cauliflower
2-3 Scallions
3 cloves of garlic
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Shredded coconut
Chop scallions and garlic finely. Then chop green beans and baby carrots very small and even. Break the cauliflower florets into smaller florets. Heat a pan and add sesame oil, then add a teaspoon of cumin seeds, mustard seeds and wait till you hear the sputtering. Now add the finely chopped garlic and scallions, salt to taste, a pinch of lemon pepper and some coriander powder. Saute till they turn golden brown. Add the beans, broken cauliflower florets and carrots. Sprinkle some water and keep covered with a lid till it cooks completely. If you run a knife through any of the veggies and it goes through or is soft then you know that it is cooked completely.
Now shred some fresh coconut and use to garnish on top.
Nutrition Facts:
Green beans
They are very low in calories and contain no saturated fat; but are very good source of vitamins, minerals, and plant derived micronutrients. They are very rich source of dietary fiber. Green beans contain excellent levels of vitamin A, and many health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin and ß-carotene in good amounts. They are good source of folates. They also contain good amounts of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), and vitamin-C. In addition, beans contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are very essential for body metabolism.
Cauliflower
They are very low in calorie and is very low in fat and contains no cholesterol. Its florets contain about 2 g of dietary fiber per 100 g; providing about 5% of recommended value. Cauliflower contains several anti cancer phyto-chemicals like sulforaphane and plant sterols such asindole-3-carbinol. Fresh cauliflower is excellent source of vitamin C and many essential B-complex group of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. It is also good source of minerals such as manganese, copper, iron, calcium and potassium.
Carrots
They are rich in anti-oxidants, vitamins and dietary fiber; are exceptionally rich source of carotenes and vitamin-A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers. Beta-carotene is the major carotene that is present in these roots and is one of the powerful natural anti-oxidant. Carrots are rich in poly-acetylene anti-oxidant falcarinol. They are also good in vitamin C. This root vegetable is especially contain good amounts of many B-complex group of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc that acts as co-factors to enzymes during substrate metabolism in the body. It also has healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus.
