by Currylicious | Apr 21, 2020 | BLOG, Recipes
1/2 cup Yellow Pigeon peas or Red Lentils
1 large Onion
1 Tomato
Fresh Ginger
3 cloves of Garlic
Pinch of Turmeric
Salt to taste
Cayenne
1 teaspoon Lemon Pepper
1 teaspoon Coriander powder
Canola Oil/ Vegetable Oil
1 teaspoon Cumin seeds
Cilantro for garnish
2 teaspoons Lemon Juice
Take 1/2 cup of Yellow Pigeon peas (you can also use Red Lentils) in a pot on a gas and add 1 cup water and keep covered till it cooks completely.You will know the lentils are cooked thoroughly once they turn mushy. Add salt to taste. Keep them aside.
Chop ginger,garlic and onions finely. Then heat a pan, add 2 teaspoons of ghee or clarified butter. Transfer the chopped onion, ginger and garlic to the pan. Also, add pinch of turmeric and cayenne, salt to taste, 1 teaspoon lemon pepper powder and saute well till the onions are caramelized. Then chop a tomato and add it to the pan. Sprinkle some water and keep covered till the chopped tomato cooks well and takes in all the flavors from the spices. This is called a “TARKA” in Indian Cuisine and adds richness to the humble dal which we cooked earlier. Once onion tomato ginger garlic paste is cooked and ready, add the “TARKA” to the cooked lentils. I like to use a hand blender and blend it a little so you can still see bits of caramelized onions and tomatoes. Squeeze some fresh lemon juice or add 2 teaspoons of lemon juice. Chop some cilantro leaves and use to garnish as well. Enjoy!
Nutrition facts
Lentils in general contain high levels of protein and the important aminoacids methionine, lysine and tryptophan.
by Currylicious | Dec 11, 2013 | Recipes
Ingredients:
1 can of chick peas
1 tsp mustard seeds
1 tsp cumin seeds
1tsp lemon pepper powder
1 tsp coriander powder
1 tsp cayenne powder
1 tsp turmeric
2 cloves of garlic
Salt to taste
Canola Oil
1/4 cup grated coconut- frozen or fresh
Preparation:
Heat a pan with canola oil. Add mustard seeds, cumin seeds and wait till splutters. Add turmeric, cayenne, coriander powder, salt and lemon pepper powder. Then chop garlic and add to the pan. Saute for less than a minute. Then transfer the chick peas from the can and mix well for about 3 min’s so it soaks in all the flavors of the spices.
Turn off the heat and add the grated coconut and mix well.
Enjoy! This is such a great healthy snack!
If you do not wish to use the caned chick peas, you can buy the packet of chick peas from the store and soak it overnight. Pressure cook it and use the cooked chick peas.
by Currylicious | May 25, 2012 | Recipes
Ingredients
4 ripe tomatoes
4 cloves of garlic
An inch piece of fresh ginger
Few fresh black peppercorns
Coriander leaves
Cumin seeds, a pinch
Pinch of turmeric
1 tsp mustard seeds
1 tsp cumin powder
1 tsp coriander powder
1/4 cup yellow lentils
Juice of 1 lemon
Canola oil
Preparation
Chop tomatoes, garlic and ginger.
Boil 1/2 a crockpot of water, add all the spices, then tomatoes, garlic and ginger. Let them cook for about 5 to 10 min s.
Transfer tomatoes, ginger garlic mixture into a blender and blend well.
Meantime cook your lentils and either use a hand blender or a whisk to break down the lentils to a smooth consistency. Add the lentils onto the blended tomato mixture.
Now grind the peppercorns and transfer them as well.
Finally take a small pan and add some oil, add cumin seeds, mustard seeds and wait till seeds splutter.
Now transfer this to the tomato lentil mixture. Garnish with coriander leaves. Smells and tastes Currylicious! Enjoy!
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 | May 4, 2012 | Nandini's Food Court
I received so much great feedback from my “Absolutely healthy Cauliflower dish” that it inspired me to make another one- this even better because of the coriander yogurt sauce.
The recipe is very similar but this time with a slight variation. I place the cauli florets in a baking pan along with Pecans and then sprinkle some salt, 2 tsp of turmeric, 1 tsp of chilli powder and 1 tsp cumin – coriander powder. Bake at 400 degrees for 15 minutes. Heat a pan with oil, add chopped onions and 4-5 cloves garlic with salt and sauté till they caramelize. Transfer the toasted pecans and the florets on to the pan with Caramelized onions and garlic.
For the sauce, chop a bunch of coriander leaves/ cilantro and put it in a blender with yogurt. Blend to a smooth consistency and add salt to taste. Now transfer the green sauce to pan with cauliflower, onions and pecans. Plate and Enjoy!!!!! Absolutely healthy yet delicioussssss:)
