Friday, May 23, 2014

Farali Potato Curry

Category :Vegan, low fat, gluten free
Preparation Time : 5 min.
Cooking Time: 15-20 min.
Skill level : easy

Ingredients :
1 ts oil
1 ts cumin seeds
green chili cut
10 curry leaves
2 c cubed red and gold fingerling potato
1/2 c roasted peanut (coursely chopped)
1 ts peppercorns crushed
2 ts lemon juice
1 tbs cilantro, finely cut

1. In a nonstick heat oil and crackle cumin seeds.
2. Add chili and curry leaves and roast for 1 min @ medium low heat.
3. Add potatoes and cook till done, moving contents occasionally.(If they are golden brown it tastes better)
4. When almost done add peanuts and salt.
5. Cook 2-3 more min.
6. Turn the heat off, add pepper, lemon and cilantro.
7. Serve warm.

Mix Fruit salsa

Category :Vegan, fat free, gluten free, Nut free
Preparation Time : 10 min.
Cooking Time: nil
Skill level : easy

Ingredients :

2 c chopped mix fruits ( cantaloupe, orange, apple, grapes, mango etc.)
1/2 c onion finely chopped
1/2 ts garlic chopped
1 tbs cilantro finely chopped
1 tbs lemon juice 
1/2 ts green chili finely cut (jalapeno)
1/4 ts roasted cumin powder
2 ts sugar
salt as needed

1. Mix the ingredients.

2. Serve with Mexican food or Baked tortilla chips.

Yummy Cabbage Kathi Rolls

Category :Jain, Vegan, low fat, gluten free, High in protein

Preparation Time : 5 min.
Cooking Time: 5 min.
Skill level : intermediate 

2 Spinach Roti 
4 tbs New type Cabbage curry
2 tbs hung curd( Greek yogurt )
1 tbs sliced onion(optional)
2 ts sugar
salt pepper

1. Mix Greek yogurt, salt, pepper, sugar.
2. Place roti on plate and layer it with cabbage curry, onion and Greek yogurt mix.
3. Make nice n tight roll
4. On griddle roast the roll with ghee for 1 min or until golden crisp each side.
5. Enjoy while warm.

New type Cabbage curry

This curry is guaranteed to get you a praise. Everybody likes it when I make except my kids because they stopped liking it since now it is my husbands favorite, so I make it often and they don't like ginger but if I put a dollop of yogurt on top, while serving, they really love it.

Category :Jain, Vegan, low fat, gluten free, High in protein

Preparation Time : 5 min.
Cooking Time: 10-15 min.
Skill level : Easy 

1 ts oil
1 ts cumin seeds
1 ts sesame seeds
red chilies
7-8 curry leaves
1/2 ts asafoetida
2 c finely sliced fresh cabbage
1/2 ts ginger finely grated
2 tbs roasted crushed peanuts
2 tbs fresh coconut, grated
salt as per need
1 tbs cilantro

1. Heat oil in a wok over medium heat
2. Add cumin and after it flutters that add sesame seeds, chilies and curry leaves.
3. Cook for 5 min. covered take care not to let stick at bottom.(If it's sticking add 1 ts water.)
4. Add ginger and peanuts and cook 3 more min.
5. Add salt and coconut and cook 2 more min.
6. Garnish with cilantro and serve warm.

*If you have a cabbage lying in the fridge for a while you might have to cook little more.
* you can add 1/2 ts Black pepper if you like.
* To make this curry hot n spicy replace red chilies with green birds eye or any hot chili.