Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Gavar Sabji#Alphabet Challenge


The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar / Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil

1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces. 




In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phuklas or rice.






Lables: Gavar, Main course, Vegetables, Healthy, Vegan
Sneha’s Recipe: Gavar Sabji 
A Day in the Life on the Farm: Shrimp and Grits 
Mayuri’s Jikoni: Guacamole Salad 
Food Lust People Love: Grape Juice Jigglers
Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites
Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese
Magical Ingredients: Green and Red Salsa Paratha

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Asparagus Pesto#SundayFunday

Green, hearty, healthy, Asparagus Pesto, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing and delicious in every way.

Ingredients
200 Grams Asparagus -  cut into 1″ pieces
1 Bunch Fresh Basil Leaves
2 Tablespoons Pinenuts
1 Jalapeno Pepper
4 Cloves Garlic
½ Cup Olive Oil
Salt & Pepper to taste
1 Tablespoon Parmesan Cheese

Method 
Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.
Put all the ingredients in a food processor and blitz together till it’s nearly smooth.
You can refrigerate it or freeze it for future use. 
Labels: Asparagus, Pesto Sauce, International Cuisine, Healthy, Sunday Funday, Keto
You can check the other Asparagus recipes 

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French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala
Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 
Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 
Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 
Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.
Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

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Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 
In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 
After that divide the dough into equal size balls.
Dust the work surface with whole wheat flour and roll each ball into a round circle.
Heat a tawa or girdle on medium low flame 
and bake each flatbread turning the sides till brown spots appear on both sides.
Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.
Enjoy with a yogurt & pickle!!
Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
A Day in the Life on the Farm: Hot Cross Buns Muffins
Karen’s Kitchen Stories: Casatiello Napolitano
What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread 

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Nasi Goreng- Vegetarian#EatTheWorld

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish. 
Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method
Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.
Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.
Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!
Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Amy’s Cooking Adventures: Nasi Goreng with Chicken  
Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 
A Day in the Life on the Farm: Gado Gado 
Sneha’s Recipe: Nasi Goreng- Vegetarian 
 Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 
Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime
Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories

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Soft & Spongy Dosa With Urad Dal Flour#SundayFunday

I wanted to make dosa for breakfast so the previous day I washed the rice, kept it for soaking. Took out the box of urad dal, there was only 1/4 cup of lentils in it. Since I had already soaked the rice, I used urad dal flour which is always ground at home. Voila .... a new recipe came in to being. The dosa's were so soft, spongy and had a natural sweet taste. The color of the dosa were not white like when you grind lentils, it has a light brown color, see pics. Let's see how I made these dosa's!
Ingredients
3 Cups Sona Masuri Rice
1 Cup Urad Dal Flour
½ Cup Poha powder
½ Cup Idli Rawa
1 Teaspoon Fenugreek seeds
½ Teaspoon Heaped Sea Salt
A Pinch Of Baking Soda

Method
Wash and soak the rice with methi seeds for two hours. After two hours drain the water and grind it to fine paste. Then in the same blender as you are grinding the rice little by little add the flour of the urad, poha and blend till it bubbles. Like wise grind all the flour and rice.
Pour this batter in a large vessel/pot add the salt and baking soda mix very well with you hand. Keep this to ferment overnight. This batter will not rise like the normal dosa batter. You will see large bubble and will be slightly risen. In the morning add the idli rawa and give it a very good mix. Keep this aside for minimum 2 hours. After 2 hours heat a non stick pan /dosa pan on medium low flame.
Brush a non stick with oil, pour a ladle full of batter into the center of the pan and spread it by rotating the pan. Do not use the spoon to spread the batter. Place a lid and keep the flame high for a minute. Then reduce the flame to low and let it cook till done and the bottom is light brown. Flip it and cook it for a minute only. Take it on to a serving plate.
Enjoy with Potato Sabzi and Red Coconut Chutney
Labels: Dosa, Gluten free, Vegan, Pancake, South Indian, Sunday Funday, Breakfast, Healthy
For Sunday Funday we sharing Hot Breakfast Recipes.

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Gluten Free Besan Cheela/Chickpea Flour Pancake#SundayFunday

I, have made these Gluten Free Besan Cheela/Chickpea Flour Pancake two ways one without cheese and the other with cheese. They both taste good, but, hubby loved the one with cheese. We usually make this for a light dinner with soup or when we have guest for breakfast. This is quick one to make and the best part it that you can add or minus whatever spices or veggies you like a very versatile recipe. You can make this vegan but no adding the yogurt, instead add a pinch of baking soda to get a fully pancake.
Serves 4
Ingredients

2 Cups Besan/Chickpea flour
1 Scallions /Spring Onion- finely chopped.
1 Medium Tomato - finely chopped
•Red Pepper flakes - 1/2 tea spoon.
½ Teaspoon Turmeric powder
¼ Teaspoon Ajwain/Carom Seeds
2 Green Chillies - finely chopped
Butter or Oil as required
Salt to taste
2 Tablespoons Yogurt - optional
2 Tablespoon Finely Chopped Coriander leaves
Grated Cheese - as required

Method
Take a bowl, add chickpea flour, salt, pepper, chopped tomatoes, chopped onions, chopped green chilies, chopped coriander, carom seeds, mix this like a pancake batter. 
Heat a non stick pan with butter, pour the batter like pancake on the heated griddle, cook this both sides. 
Serve hot with sauce or chutney.
For The Cheese Cheela 
Added a little cheese in the batter  
Also spread cheese after flipping and fold. 
Cook till both sides of the fold are golden. 
Enjoy!!
Labels: Gluten free, Besan, Pancake, Scallions, Cheese, Breakfast, Healthy, Sunday Funday, Indian
For Sunday Funday we are sharing Savoury Pancake Recipes 

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Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   
I,  may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol.  Hence, I could see the difference in taste and color. 

This is a very healthy, oil free, vegan and gluten free soup.  Its so delicious , since rutabaga has a sweet taste.  
Serves 3
Ingredients

2 Medium Rutabaga  - diced
1 Large Carrot - diced
1 Large Onion - finely diced
6 Cups Vegetable stock
Salt and Black pepper to taste

Method 
In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.
When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.  
Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

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