Quinoa with roasted Brussels sprouts and mushroom

Quinoa_mushroom

Ingredients:

  • ¾  cup quinoa (mixed red and white colored)
  • 1 ½ cups water
  • 8 oz portabella mushroom
  • 8 oz brussels sprouts
  • 7 oz water packed extra firm tofu
  • cooking spray
  • 1 teaspoon canola oil
  • half of a small red onion thinly sliced
  • ½ teaspoon chili paste
  • ½ teaspoon crushed red pepper
  • salt to taste

Method:

  • Add quinoa to a saucepan and roast on a low flame until it has a nutty fragrant, about 5 minutes
  • Add water to the saucepan and bring to a rolling boil.  Reduce flame and cover and cook until all water is absorbed – about 15 minutes
  • Preheat oven to 400 F
  • Wash and quarter brussels sprouts.  Slice mushroom into thick slices.
  • Drain tofu and cut them into small cubes
  • Spray oil to a cookie sheet and spread brussels sprouts, mushrooms, and tofu and roast for about 20-25 minutes.  Let cool
  • Crumble roasted until it resembles coarse bread crumbs.  You can either use your hands or a food processor
  • Add canola oil to a skillet and add sliced onion and saute until lightly browned.
  • Add crumbled tofu, mushroom, and brussels to the skillet and fry for a minute on low flame
  • Add crushed pepper, and chili paste and fry for another 2-3 minutes
  • Transfer cooked quinoa to skillet and mix well.  Season with salt
  • Yields: 2 as main dish.

Green Tomato (raw tomato) Spicy Curry

rawtomatogravy

Ingredients:

  • 3 green tomatoes (unripe raw tomatoes)
  • 1/2 cup red onion thinly sliced
  • Strand of curry leaves
  • 2 teaspoons cooking oil
  • 1/2 cup thick coconut milk
  • 1 cup water
  • 1-2 teaspoons chili powder
  • salt to taste

Method:

  • Add oil to a saucepan and when hot add onion and sauté on low flame until soft
  • Half each tomato and add to the saucepan and fry until tomatoes are crisp but lightly browned
  • Add curry leaves and fry for another minute.
  • Increase flame to medium-high.
  • Add water, coconut milk, chili powder, and salt and boil uncovered until gravy is thick – about 10 minutes
  • Serve with rice, pittu, or stringhoppers

Shredded stir-fried Carrot

Carrot_varai

Ingredients:

  • 4 Medium carrots
  • 1 tablespoon + 1 teaspoon cooking oil
  • 1/2 teaspoon chili powder
  • salt to taste
  • 2 tablespoons shredded unsweetened coconut
  • 1/4 teaspoon mustard seed
  • 1 small red onion
  • 3-4 dried red chili broken into 2-3 pieces
  • few curry leaves

Method:

  • Peel and wash carrots
  • shred them using a shredder with smaller holes
  • chop onion into small pieces
  • add 1 teaspoon of oil to the skillet and coat throughly
  • when hot, add shredded carrots and add chili powder, and salt and cook on low flame uncovered until all water is absorbed about 6-8 minutes
  • add shredded coconut and mix with carrots and cook for another minute or two
  • transfer to a bowl
  • wash skillet (or use another skillet) and dry.  Add one tablespoon oil and once hot add chopped onion and fry until golden brown
  • add curry leaves and dried red chilies and fry for another minute or two
  • Now add cooked carrots and mix well
  • Serve with rice

 

Spicy String Bean Curry

stringBeansCurry

Ingredients:

  • ½ lb string beans
  • ½ cup red onions thinly sliced
  • 2-3 cloves garlic chopped into small pieces
  • 2 small tomatoes chopped
  • 1 teaspoon chili powder
  • ½ teaspoon curry powder
  • 1 ½ cups water
  • 4 dried red chilies broken into 2pieces
  • Strand of curry leaves

Method:

  • Wash and cut string beans into one-inch pieces.
  • In a saucepan add oil and when hot, add onion and garlic and sauté until lightly golden
  • Add chopped tomato, salt, chili powder, curry powder, curry leaves and cook on low flame until tomatoes are cooked and become sauce consistency
  • Add cut beans to the saucepan, add water and cover and cook until beans are cooked and gravy thickens
  • In a skillet add a little oil and fry dried red chilies.
  • Once red chilies turn dark pour chilies with little over the cooked beans
  • Serve warm with rice
  • Serves: 3-4 as a side dish

Kale and Carrot Stir Fry

Kale_CarrotFry

Ingredients:

  • 2 cups finely shredded fresh kale leaves
  • ½ cup grated carrot
  • ½ cup water
  • 1 teaspoon chili powder
  • 2 tablespoons shredded unsweetened coconut
  • 2 teaspoons canola oil
  • ½ cup chopped red onion
  • 3-4 dried red chili broken into 2 pieces

 

Method:

  • Wash and dry kale leaves.  Once they are dry shred the leaves.
  • Add kale to a skillet with water, chili powder and salt and cover and cook until water is almost absorbed
  • Add shredded carrot and cook further one minute or until the mixture becomes dry.
  • Add coconut and mix well and cook further one minute stirring continuously
  • Transfer to a serving bowl
  • Wipe out the skillet and add oil and once it is hot add onion and sauté until golden brown
  • Add red chili and fry on very low flame for about 30 seconds
  • Add the cooked vegetables to the fried onion and mix well
  • Serve with rice
  • Serves 3 servings as a side dish

String Beans with Soy Chunks

stringbean_SoyChunks

Ingredients:

  • ½ lb string beans
  • ¾ cup dry soy chunks
  • 1 tablespoon canola oil
  • ½ cup sliced red onion
  • 3-4 garlic cloves
  • 1 cup chopped tomato
  • ¼ cup coconut milk
  • 1 cup water
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric powder

Spice powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • ¼ teaspoon fennel seed

 

Method:

  • Grind coriander, cumin, and fennel together into a  coarse powder and set aside.
  • Add soy chunks to a bowl.  Add enough hot water to cover soy chunks  and cover and let stand for 10-15 minutes
  • Wash and trim both ends of the beans.
  • Cut them into 1 inch pieces.
  • Slice onion and garlic thinly.
  • Add oil to a covered saucepan and when hot, add onion and garlic and sauté until golden brown.
  • Add chopped tomatoes, chili powder, and turmeric powder and mix well
  • Add about 1 tablespoon water and cook on low flame  until tomatoes are cooked into sauce consistency.  If needed add little water at a time
  • Squeeze out the water from soy chunks and cut them into small pieces if necessary
  • Add beans, and soy chunks to the saucepan and add the spice powder and 1 cup water, coconut milk and cook on medium flame for about 15-20 minutes or the gravy has thickened
  • Serve with rice.

Crunchy Almond Crepes with Orange Sauce

AlmondCrunchCrepes

Ingredients:

Pancake:

  • ½ cup all purpose flour
  • 1 egg white
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • ¾ cup 2% milk/soy milk
  • 1 teaspoon orange peel

Filling:

  • ¼ cup generous whole almonds toasted
  • ¼ cup almond meal/almond flour
  • 2 tablespoon 2% milk/soy milk
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract

Sauce:

  • 1 cup fresh orange juice
  • 2 teaspoon sugar (optional)

Topping:

  • 1 tablespoon orange peel
  • Fresh Raspberries

Method:

Pancake:

  • Sift flour in a bowl and mix in the sugar.
  • In a separate bowl lightly beat egg white.  Add oil and milk and mix thoroughly
  • Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
  • Mix in the orange peel.
  • Lightly grease an eight inch skillet over medium heat.
  • Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
  • Return back to flame and cook for 1 to 2 minutes
  • Flip to the other side and cook until lightly crisp

Filling:

  • Chop toasted almonds into fine pieces
  • Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
  • Set aside

Sauce:

  • Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
  • If orange juice is sour, you can add sugar.  Otherwise it is not necessary

Assemble:

  • Spread a teaspoon of the filling on one half of each crepe
  • Fold into half and again fold into quarters
  • Spoon orange sauce and sprinkle with orange peel
  • Top with raspberries

Yields: 9 Servings (crepes)

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