Quick and yummy
Category :Vegetarian, Fat-free, Gluten free
Preparation Time : 5 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
1 avocado
3 tbs fat free condensed milk
2 tbs vanilla protein powder
4 tbs Gulkand(I prefer sandu brand or homemade)
3 cups ice
topping:
2 tbs nuts like pistachio, cashew and almond(optional)
10 fresh red rose petals, chopped thin
1. In a powerful blender like ( vitamix, blendtech or similar) blend the ingredient for 40 seconds.
2. Add nuts and give a few whirl.
3. Serve with rose petals on top.
Tuesday, February 17, 2015
Moroccan coucous
Quick and easy, can be a very healthy one dish meal or works as well for side.
Category :Vegan, low-Fat
Preparation Time : 10 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4-6
Ingredients :
1 ts olive oil
1/2 ts cumin seeds
1/4 ts Turmeric
1 sweet potato, julienned
1 onion, chopped
2 carrots, julienned
1 zucchini, julienned
a few floret cauliflower, cut
1/2 red bell pepper, julienned
3 c cooked wholewheat coucous(as per package direction)
1 c garbanzo beans, cooked in salted water, drained
1/2 c tomato puree
pinch saffron soaked in 10 min. in 2 ts water
1/2 ts cinnamon powder
2 tbs golden raisins
2 tbs slivered almonds
Garnish :
a mint sprig top
1. Heat olive oil in thick bottom pan
2. Add cumin
3. Add turmeric
4. Add sweet potato, cook for two min.
5. Add other veggie and cook till sweet potato is just done.
6. Add couscous and garbanzo beans
7. Add tomato puree and cook till water is absorbed
8. Add all other ingredients and turn the heat off
9. cover for 2-3 min.
10. Fluff with fork, garnish and serve.
Category :Vegan, low-Fat
Preparation Time : 10 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4-6
Ingredients :
1 ts olive oil
1/2 ts cumin seeds
1/4 ts Turmeric
1 sweet potato, julienned
1 onion, chopped
2 carrots, julienned
1 zucchini, julienned
a few floret cauliflower, cut
1/2 red bell pepper, julienned
3 c cooked wholewheat coucous(as per package direction)
1 c garbanzo beans, cooked in salted water, drained
1/2 c tomato puree
pinch saffron soaked in 10 min. in 2 ts water
1/2 ts cinnamon powder
2 tbs golden raisins
2 tbs slivered almonds
Garnish :
a mint sprig top
1. Heat olive oil in thick bottom pan
2. Add cumin
3. Add turmeric
4. Add sweet potato, cook for two min.
5. Add other veggie and cook till sweet potato is just done.
6. Add couscous and garbanzo beans
7. Add tomato puree and cook till water is absorbed
8. Add all other ingredients and turn the heat off
9. cover for 2-3 min.
10. Fluff with fork, garnish and serve.
Thursday, February 12, 2015
Romesco Sauce
Romesco is northern Spanish sauce is originated in California, has countless versions of it but one thing in common- roasted red pepper and roasted nuts. Be creative with seasonal ingredients like: mint, dill, tomato, leeks
Category :Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking on grill time : 10 min.
Skill level : Easy
Serves : 6
Ingredients :
1 garlic clove
1 slice whole wheat bread (optional- for smoother texture)
1 roasted red bell pepper
1 tbs roated almond or hazelnut or pine nut
1 tbs apple cider vinegar
1 ts extra virgin olive oil
1/4 ts fresh ground black pepper
salt to taste
1. Blend everything into smooth paste.
2. Serve as dipping sauce or use as bruschetta, pizza topping
Category :Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking on grill time : 10 min.
Skill level : Easy
Serves : 6
Ingredients :
1 garlic clove
1 slice whole wheat bread (optional- for smoother texture)
1 roasted red bell pepper
1 tbs roated almond or hazelnut or pine nut
1 tbs apple cider vinegar
1 ts extra virgin olive oil
1/4 ts fresh ground black pepper
salt to taste
1. Blend everything into smooth paste.
2. Serve as dipping sauce or use as bruschetta, pizza topping
Mint salt
Ingredients:
2 tbs. fresh mint washed and dried a bit and cut in fine strips
1 c salt
1. Rub mint gently with salt.
2. dry salt in sun for few hours
3. sieve the salt.
4. Make sure that no moisture left in salt otherwise dry another 10 min.
5. store in a airtight container.
2 tbs. fresh mint washed and dried a bit and cut in fine strips
1 c salt
1. Rub mint gently with salt.
2. dry salt in sun for few hours
3. sieve the salt.
4. Make sure that no moisture left in salt otherwise dry another 10 min.
5. store in a airtight container.
Monday, February 2, 2015
Moongdal Paratha
Category : Vegetarian, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level : Intermediate
Ingredients :
Stuffing:
1 c cooked moongdal, drained for 30 min.
2 tbs finely chopped Cilantro
1 ts finely chopped, Green chilies
1 ts finely grated Ginger
1 ts crushed Fennel seeds
2 tbs finely grated Coconut
1 ts Turmeric
1/2 ts Asafoetida
1 ts garam masala
1 tbs sugr (optional)
1 lime juice
salt as needed
1 c regular whole wheat roti (soft) dough
Mix stuffing ingredients.
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 10 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.
*To make soft parathas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Flipping roti too many times makes it hard and chewy. (With practice you will know right timings and right temperatures.*To make soft roties adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Applying ghee or butter after roti/paratha/thepla is done makes it softer, in case if you are a beginner.
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level : Intermediate
Ingredients :
Stuffing:
1 c cooked moongdal, drained for 30 min.
2 tbs finely chopped Cilantro
1 ts finely chopped, Green chilies
1 ts finely grated Ginger
1 ts crushed Fennel seeds
2 tbs finely grated Coconut
1 ts Turmeric
1/2 ts Asafoetida
1 ts garam masala
1 tbs sugr (optional)
1 lime juice
salt as needed
1 c regular whole wheat roti (soft) dough
Mix stuffing ingredients.
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 10 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.
*To make soft parathas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Flipping roti too many times makes it hard and chewy. (With practice you will know right timings and right temperatures.*To make soft roties adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
*Applying ghee or butter after roti/paratha/thepla is done makes it softer, in case if you are a beginner.
Tuesday, July 22, 2014
Taco Sauce
This sauce is to add a bit of spice to add on side of tacos or burritos. This tastes same as famous taco sauce but with better ingredients.
Category :Raw, Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
2 dried poblano chilies, soaked for 15 min. in warm water
2 red ripe tomatoes
1/2 ts Cumin seeds
1/2 ts Carom seeds
2-3 tbs apple cider vinegar or lemon juice
5-6 clove garlic
1 ts salt
1. Remove the stem from chilies.
2. Cut them into big pieces.
3. Blend every thing together into fine paste.
4. The seeds might be still visible, its ok.
5. Serve it on side and keep leftover refrigerated in a closed container.
*If you want to make it spicier add some hot chili peppers, soaked for 15 min. in warm water.
Category :Raw, Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
2 dried poblano chilies, soaked for 15 min. in warm water
2 red ripe tomatoes
1/2 ts Cumin seeds
1/2 ts Carom seeds
2-3 tbs apple cider vinegar or lemon juice
5-6 clove garlic
1 ts salt
1. Remove the stem from chilies.
2. Cut them into big pieces.
3. Blend every thing together into fine paste.
4. The seeds might be still visible, its ok.
5. Serve it on side and keep leftover refrigerated in a closed container.
*If you want to make it spicier add some hot chili peppers, soaked for 15 min. in warm water.
Saturday, July 19, 2014
Fattoush salad
Category :Raw, Vegan, heart healthy Fat, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
Toasted lavash/pita:
1 ts olive oil
1/4 ts garlic powder
1/4 ts onion powder
salt pepper
1 lavash/pita cut into 1" squares
dressing:
1 tbs tahini,
2 tbs lemon juice
1/4 c garbanzo beans, cooked
4-5 cloves roasted garlic
1 ts olive oil(optional
1/4 ts garlic powder
1/4 ts onion powder
1/2 ts Crushed pepper/Chili flakes
salt
1 big tomato, 1" squares
1 tbs white onion, 1" squares
1 tbs red bell pepper, 1" squares
1 tbs green bell pepper, 1" squares
1 tbs orange bell pepper, 1" squares
1 tbs small cucumber, 1" squares
1/4 c lettuce, 1" squares
1 tbs green onion(optional), chopped
1 ts finely chopped parsley
1 ts finely chopped cilantro
1/4 c garbanzo beans, cooked
1 tbs black sesame seeds, toasted
1. Toss together lavash/pita ingredients.
2. Toast them in oven for 170 degree f- for 10-15 min till crisp.
*Or you can leave it open for 2-3 hours in a single layer and it will be crisp.
*Lavash is a thin bread so it cooks faster at the same time pita takes longer to cook (depending upon thickness) but it tastes better, its more filling.
3. Blend lemon juice, olive oil and tahini.
4. Add garbanzo beans, onion powder, garlic powder and blend smooth
5. Add Crushed pepper/chili flakes and mix with fork.
6. In a big bowl toss everything together.
7. Serve while bread is crisp.
8. Enjoy.
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
Toasted lavash/pita:
1 ts olive oil
1/4 ts garlic powder
1/4 ts onion powder
salt pepper
1 lavash/pita cut into 1" squares
dressing:
1 tbs tahini,
2 tbs lemon juice
1/4 c garbanzo beans, cooked
4-5 cloves roasted garlic
1 ts olive oil(optional
1/4 ts garlic powder
1/4 ts onion powder
1/2 ts Crushed pepper/Chili flakes
salt
1 tbs white onion, 1" squares
1 tbs red bell pepper, 1" squares
1 tbs green bell pepper, 1" squares
1 tbs orange bell pepper, 1" squares
1 tbs small cucumber, 1" squares
1/4 c lettuce, 1" squares
1 tbs green onion(optional), chopped
1 ts finely chopped parsley
1 ts finely chopped cilantro
1/4 c garbanzo beans, cooked
1 tbs black sesame seeds, toasted
1. Toss together lavash/pita ingredients.
2. Toast them in oven for 170 degree f- for 10-15 min till crisp.
*Or you can leave it open for 2-3 hours in a single layer and it will be crisp.
*Lavash is a thin bread so it cooks faster at the same time pita takes longer to cook (depending upon thickness) but it tastes better, its more filling.
3. Blend lemon juice, olive oil and tahini.
4. Add garbanzo beans, onion powder, garlic powder and blend smooth
5. Add Crushed pepper/chili flakes and mix with fork.
6. In a big bowl toss everything together.
7. Serve while bread is crisp.
8. Enjoy.
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