Recipe: Chick Peas with Grated Coconut

Recipe: Chick Peas with Grated Coconut

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.

Recipe: My spicy Tomato Soup with Lentils & Freshly ground black peppercorns

Recipe: My spicy Tomato Soup with Lentils & Freshly ground black peppercorns

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!

 

Recipe: Mango Coconut Soup with spicy baked Eggplant and Bulgur Wheat

Recipe: Mango Coconut Soup with spicy baked Eggplant and Bulgur Wheat

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.

Baked Cauliflower with Pecans, Caramelized Onions in a Cilantro Yogurt Sauce

Baked Cauliflower with Pecans, Caramelized Onions in a Cilantro Yogurt Sauce

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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:)

Recipe: Eggplant Curry in honor of Ben Starr

Recipe: Eggplant Curry in honor of Ben Starr

Ingredients

1 medium sized eggplant( I used 1/2 a large eggplant)

1 onion

2 tbsp tomato paste

1 tsp curry powder

1 tsp cumin powder

1 tsp coriander powder

1/2 green chillies

1 tsp dried fenugreek leaves

1 inch piece of fresh ginger(else 1 tsp ginger powder)

2/3 cloves of garlic

Baking pan

Canola Oil

Preparation

1) Rub the eggplant with oil  and spices on all sides and place it in the oven in a baking pan at 400 degrees for 15- 20 minutes.

2) Crush fresh ginger and garlic in mortar and pestle.

3)Heat a pan with oil. Add cumin, crushed ginger garlic, curry powder, cumin and coriander powder.

4) Add chopped onions and cayenne powder/ green chillies whatever is available.

5) Add tomato paste and mix.

6) Take eggplant out of the oven and now you can easily peel the skin

7) Using a hand blender or fork, mash the pulp of the eggplant and transfer it to the pan.

8) Mix well, plate and enjoy on crackers! with any kind of bread, or pita or on a sandwich:)