Category :Raw, Vegan, low-Fat, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4( on side)
Ingredients :
3 c sprouted moong beans
1 ts spicy green chili, Finely cut
1/4 c white onion, Finely cut(optional)
1/4 c finely cut carrot(optional)
1/2 c cucumber, Finely cut
2 tbs fresh coconut, finely grated
1 tbs lemon juice
1/4 c pomegranate seeds(optional)
1 tbs cilantro, finely chopped
1 tbs vegan sugar
salt pepper to taste
1. Mix all
2. Enjoy.
Wednesday, July 9, 2014
Raw Sprouted Moong Salad
This complete raw salad can be a quick raw meal if you have moong beans sprouted.
Its delicious, protein rich, healthy and filling.
Category :Raw, Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
2 c sprouted moong beans
1 ts spicy green chili, Finely cut
1/4 c white onion, Finely cut
1/4 c tomato, Finely cut
1 tbs lemon juice
1/2 ts lemon zest
1/4 c apple , Finely cut
1/4 c pomegranate seeds
1/4 c raw mango, finely diced
1/4 c grapes quartered
1 tbs cilantro, finely chopped
1 tbs vegan sugar
salt pepper to taste
1. Mix all
*For Jain preparation omit the onions.
Its delicious, protein rich, healthy and filling.
Category :Raw, Vegan, Fat-free, Gluten free
Preparation Time :15 min.
Cooking time : nil
Skill level : Easy
Serves : 4
Ingredients :
2 c sprouted moong beans
1 ts spicy green chili, Finely cut
1/4 c white onion, Finely cut
1/4 c tomato, Finely cut
1 tbs lemon juice
1/2 ts lemon zest
1/4 c apple , Finely cut
1/4 c pomegranate seeds
1/4 c raw mango, finely diced
1/4 c grapes quartered
1 tbs cilantro, finely chopped
1 tbs vegan sugar
salt pepper to taste
1. Mix all
*For Jain preparation omit the onions.
*Some people don't like adding lemon to the sprouts or eating yogurt on side.(It creates pungent taste). In that case just add 1 tbs sour raw grated mango or mango juice.
Moong salad
My favorite healthy, protein rich dish. If I have taste rich dish like this, I don't need anything else.
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 5 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c cooked moong beans
1 ts ghee or vegan butter plus more to taste
1 Red chili
1 ts Cumin
1 ts Turmeric
1/2 ts Asafoetida
1 ts red chili powder
1 ts coriander powder
1 ts cumin powder
1 ts spicy green chili, Finely cut
1/4 c white onion, Finely cut
1/4 c tomato, Finely cut
2 tbs lemon juice
1/4 c apple , Finely cut
1/4 c pomegranate seeds
1/4 c raw mango, finely diced
1/4 c grapes quartered
1 tbs cilantro, finely chopped
1 tbs vegan sugar
salt
1. Heat ghee on medium heat.
2. Add cumin seeds and red chili.
3. After 1/2 min. add asafoetida, red chili powder, coriander powder, turmeric and cumin powder.
4. Roast for 1/2 min more at low heat.
5. Add moong and salt.
6. Mix well. Turn the heat off.
7. Mix other ingredients, gently.
8. Serve.
*For Jain preparation omit the onions.
*For adding crunch you can add 1 crushed khakhara(crispy bread) or Sev(horse gram noodles).
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 5 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c cooked moong beans
1 ts ghee or vegan butter plus more to taste
1 Red chili
1 ts Cumin
1 ts Turmeric
1/2 ts Asafoetida
1 ts red chili powder
1 ts coriander powder
1 ts cumin powder
1 ts spicy green chili, Finely cut
1/4 c white onion, Finely cut
1/4 c tomato, Finely cut
2 tbs lemon juice
1/4 c apple , Finely cut
1/4 c pomegranate seeds
1/4 c raw mango, finely diced
1/4 c grapes quartered
1 tbs cilantro, finely chopped
1 tbs vegan sugar
salt
1. Heat ghee on medium heat.
2. Add cumin seeds and red chili.
3. After 1/2 min. add asafoetida, red chili powder, coriander powder, turmeric and cumin powder.
4. Roast for 1/2 min more at low heat.
5. Add moong and salt.
6. Mix well. Turn the heat off.
7. Mix other ingredients, gently.
8. Serve.
*For Jain preparation omit the onions.
*For adding crunch you can add 1 crushed khakhara(crispy bread) or Sev(horse gram noodles).
Crunchy Veggie Poha
I love adding crunch to my food. Adding crunch without adding calories? This is just perfect recipe for it. This can be a good evening snack or light one dish dinner.
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c extra thick poha (beaten rice)
1/4 c green bell pepper, Finely cut
1 ts spicy green chili, Finely cut
1/4 + 1/4 c white onion, Finely cut
1 ts Turmeric
1/2 ts Asafoetida
1 whole Red chili
1 tbs urad dal
1 tbs chana dal
1 ts mustard seeds
1 ts oil plus more to taste
2 tbs lemon juice
1 tbs sugar
1 Tbs finely chopped mint
2 c mix crunchy veggies, finely chopped(cucumber, white onion, carrots, cabbage, colored bell pepper)
salt
Garnish
1 tbs finely chopped cilantro
1. Soak poha for 3 min.
2. Drain poha completely for 10 min.
3. Heat oil on medium heat.
4. Add mustard seeds and chanadal.
5. Move the content around untill chana dal is light golden-brown.
6. Add urad dal and red chili.
7. Move the content around untill urad dal is light golden-brown.
8. Add asafoetida and turmeric.
7. Roast for 1/2 min more at low heat.
8. Add 1/4 c onion, green chili and bell pepper
9. Roast until onion is translucent.
10. Add poha.
11. Add rest of the onion, sugar, mint.(if poha feels too dry add 1-2 tbs water)
12. Mix gently until its evenly colored.
13. Add lemon juice and veggies , mix.
14. Turn the heat off.
15. Serve while warm.
*For Jain preparation omit the onions.
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c extra thick poha (beaten rice)
1/4 c green bell pepper, Finely cut
1 ts spicy green chili, Finely cut
1/4 + 1/4 c white onion, Finely cut
1 ts Turmeric
1/2 ts Asafoetida
1 whole Red chili
1 tbs urad dal
1 tbs chana dal
1 ts mustard seeds
1 ts oil plus more to taste
2 tbs lemon juice
1 tbs sugar
1 Tbs finely chopped mint
2 c mix crunchy veggies, finely chopped(cucumber, white onion, carrots, cabbage, colored bell pepper)
salt
Garnish
1 tbs finely chopped cilantro
1. Soak poha for 3 min.
2. Drain poha completely for 10 min.
3. Heat oil on medium heat.
4. Add mustard seeds and chanadal.
5. Move the content around untill chana dal is light golden-brown.
6. Add urad dal and red chili.
7. Move the content around untill urad dal is light golden-brown.
8. Add asafoetida and turmeric.
7. Roast for 1/2 min more at low heat.
8. Add 1/4 c onion, green chili and bell pepper
9. Roast until onion is translucent.
10. Add poha.
11. Add rest of the onion, sugar, mint.(if poha feels too dry add 1-2 tbs water)
12. Mix gently until its evenly colored.
13. Add lemon juice and veggies , mix.
14. Turn the heat off.
15. Serve while warm.
*For Jain preparation omit the onions.
*Poha tastes very good with sev(thin chana dal noodles) but it adds some calories from fat.
If desired you can add 1 tbs sev and a squeeze of lemon just before serving.
Fruit Poha
Another dish from my mother-in-law's kitchen. Perfect for banana lovers and people with sweet tooth- With a nice combination of salt, spice, sour, and sweet.
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c extra thick poha (beaten rice)
1/4 c green bell pepper, Finely cut
1 ts spicy green chili, Finely cut
1/4 + 1/4 c white onion, Finely cut
1 ts Turmeric
1/2 ts Asafoetida
1 Red chili
1 tbs peanuts
1 ts mustard seeds
1 ts oil plus more to taste
2 tbs lemon juice
2 c mix fruits (banana, apple, orange, pomegranate, grapes etc.), finely diced
salt
1. Soak poha for 3 min.
2. Drain poha completely for 10 min.
3. Heat oil on medium heat.
4. Add mustard seeds, red chili and peanuts.
5. Move the content around till mustard seeds pop and peanuts are golden-brown.
6. Add asafoetida and turmeric.
7. Roast for 1/2 min more at low heat.
8. Add 1/4 c onion, green chili and bell pepper
9. Roast until onion is translucent.
10. Add poha.
11. Add rest of the onion.(if poha feels too dry add 1 tbs water)
12. Mix gently until its evenly colored.
13. Add lemon juice and fruits , mix.
14. Turn the heat off.
15. Serve while warm.
*For Jain preparation omit the onions.
Category :Vegan, low-Fat, Gluten free
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Easy
Serves : 4
Ingredients :
2 c extra thick poha (beaten rice)
1/4 c green bell pepper, Finely cut
1 ts spicy green chili, Finely cut
1/4 + 1/4 c white onion, Finely cut
1 ts Turmeric
1/2 ts Asafoetida
1 Red chili
1 tbs peanuts
1 ts mustard seeds
1 ts oil plus more to taste
2 tbs lemon juice
2 c mix fruits (banana, apple, orange, pomegranate, grapes etc.), finely diced
salt
1. Soak poha for 3 min.
2. Drain poha completely for 10 min.
3. Heat oil on medium heat.
4. Add mustard seeds, red chili and peanuts.
5. Move the content around till mustard seeds pop and peanuts are golden-brown.
6. Add asafoetida and turmeric.
7. Roast for 1/2 min more at low heat.
8. Add 1/4 c onion, green chili and bell pepper
9. Roast until onion is translucent.
10. Add poha.
11. Add rest of the onion.(if poha feels too dry add 1 tbs water)
12. Mix gently until its evenly colored.
13. Add lemon juice and fruits , mix.
14. Turn the heat off.
15. Serve while warm.
*For Jain preparation omit the onions.
Tuesday, July 8, 2014
Orange Cookie Butter
Category :Vegan, Jain, Fat-free, Gluten free
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Intermediate
Ingredients :
1/2 c cashews + 2 tbs more
1/2 c oats
1 + 1/4 ts coconut butter (or Vegan fat)
1 +1/4 ts orange rind
1/4 ts orange oil or natural orange essence(optional)
1/4 + 1/8 ts salt
1/4 c + 2 ts vegan sugar
1 ts vanilla essence
1/4 c Candied orange peels, finely chopped
1/2 c fresh tangerine juice(or orange juice)
2 tbs agave syrup or any liquid sweetener + more if needed
1. Roast cashews until they are golden brown with 1/2 ts fat.
2. Roast oats until they are light golden brown with 1/2 ts fat.
Praline:
3. Heat 1/4 ts fat over low heat, add sugar and 1 tbs tangerine/orange juice.
4. Cook until syrup is thick(softball stage)
5. Add 2 tbs roasted cashews and 1/4 ts orange rind, and 1/8 ts salt.
6. Roast for a little till all the liquid disappears and nuts are crispy.(Makes sound when you move them around).
7. Let it cool.
8. Chop the praline into bits.
Butter:
9. Make syrup with tangerine juice and 1/4 c sugar (1 string or soft ball)
10. Add all the ingredients but praline, and candied peel(liquid first), in a blender and blend in to smooth paste.
11. Add praline bits and candy bits and store it in a airtight glass container.
*Leftover? - Keep refrigerated.
Preparation Time : 5 min.
Cooking time : 15 min.
Skill level : Intermediate
Ingredients :
1/2 c cashews + 2 tbs more
1/2 c oats
1 + 1/4 ts coconut butter (or Vegan fat)
1 +1/4 ts orange rind
1/4 ts orange oil or natural orange essence(optional)
1/4 + 1/8 ts salt
1/4 c + 2 ts vegan sugar
1 ts vanilla essence
1/4 c Candied orange peels, finely chopped
1/2 c fresh tangerine juice(or orange juice)
2 tbs agave syrup or any liquid sweetener + more if needed
1. Roast cashews until they are golden brown with 1/2 ts fat.
2. Roast oats until they are light golden brown with 1/2 ts fat.
Praline:
3. Heat 1/4 ts fat over low heat, add sugar and 1 tbs tangerine/orange juice.
4. Cook until syrup is thick(softball stage)
5. Add 2 tbs roasted cashews and 1/4 ts orange rind, and 1/8 ts salt.
6. Roast for a little till all the liquid disappears and nuts are crispy.(Makes sound when you move them around).
7. Let it cool.
8. Chop the praline into bits.
Butter:
9. Make syrup with tangerine juice and 1/4 c sugar (1 string or soft ball)
10. Add all the ingredients but praline, and candied peel(liquid first), in a blender and blend in to smooth paste.
11. Add praline bits and candy bits and store it in a airtight glass container.
*Leftover? - Keep refrigerated.
Crunchy Cashew Cookie Butter
Category :Vegan, Jain, Fat-free, Gluten free
Preparation Time : 5 min.
Cooking time : 10 min.
Skill level : easy
Ingredients :
1/2 c cashews + 2 tbs more
1/2 c oats
1 + 1/4 ts coconut butter (or Vegan fat)
1 + 1/4 ts cinnamon powder
1/4 ts nutmeg powder
1/4 ts allspice powder
1/4 + 1/8 ts salt
2 ts vegan sugar
1 ts vanilla essence
2 ts cocoa powder, unsweetened
1/4 c agave syrup or any liquid sweetener+ more if needed
1. Roast cashews until they are golden brown with 1/2 ts fat.
2. Roast oats until they are light golden brown with 1/2 ts fat.
Praline:
3. Heat 1/4 ts fat over low heat, add sugar and 1 tbs water.
4. Cook until syrup is thick(softball stage)
5. Add 2 tbs roasted cashews and 1/4 ts cinnamon and 1/8 ts salt.
6. Roast for a little till all the liquid disappears and nuts are crispy.(Makes sound when you move them around).
7. Let it cool.
8. Chop the praline into bits.
Butter:
9. Add all the ingredients but praline(liquid first), in a blender and blend in to smooth paste.
10. Add praline bits and store it in a airtight glass container.
*The butters we buy outside has lots of oil added to make smoother, So if you like you can add liquid fat (oil) but to save that fat we can keep it bit thicker (No effect on taste if it's blended smooth) or add other liquid like coconut milk or little more liquid sweetener, just as much needed by the blender to blend. Again this is not a necessity that recipe calls for it but it is liquid which blender calls for it. If the blender is good enough to blend cashews till oil shows up. Indian mixer's small chutney bowl can do this, then we need less liquid.
*If we use vegan milk as extra liquid, it will have lesser shelf life.(Anyway this one is so yummy that it will be over way before shelf life ends if not immediately).
Preparation Time : 5 min.
Cooking time : 10 min.
Skill level : easy
Ingredients :
1/2 c cashews + 2 tbs more
1/2 c oats
1 + 1/4 ts coconut butter (or Vegan fat)
1 + 1/4 ts cinnamon powder
1/4 ts nutmeg powder
1/4 ts allspice powder
1/4 + 1/8 ts salt
2 ts vegan sugar
1 ts vanilla essence
2 ts cocoa powder, unsweetened
1/4 c agave syrup or any liquid sweetener+ more if needed
1. Roast cashews until they are golden brown with 1/2 ts fat.
2. Roast oats until they are light golden brown with 1/2 ts fat.
Praline:
3. Heat 1/4 ts fat over low heat, add sugar and 1 tbs water.
4. Cook until syrup is thick(softball stage)
5. Add 2 tbs roasted cashews and 1/4 ts cinnamon and 1/8 ts salt.
6. Roast for a little till all the liquid disappears and nuts are crispy.(Makes sound when you move them around).
7. Let it cool.
8. Chop the praline into bits.
Butter:
9. Add all the ingredients but praline(liquid first), in a blender and blend in to smooth paste.
10. Add praline bits and store it in a airtight glass container.
*The butters we buy outside has lots of oil added to make smoother, So if you like you can add liquid fat (oil) but to save that fat we can keep it bit thicker (No effect on taste if it's blended smooth) or add other liquid like coconut milk or little more liquid sweetener, just as much needed by the blender to blend. Again this is not a necessity that recipe calls for it but it is liquid which blender calls for it. If the blender is good enough to blend cashews till oil shows up. Indian mixer's small chutney bowl can do this, then we need less liquid.
*If we use vegan milk as extra liquid, it will have lesser shelf life.(Anyway this one is so yummy that it will be over way before shelf life ends if not immediately).
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