Cabbage, Peas Saute

Gluten Free Sev Puri

Spicy Amzing Rainbow Noodles

Guilt Free Almond Cookies........

I was looking for a cookie recipe which is tasty as well healthy, I came across this recipe on SensibleVeg

Ingredients:

• Almond Meal 1 cup
• Chick pea flour (Besan) 1/2 cup
• Agave Nectar (1/2 cup)
• Vegan butter (1/4 tsp)
• Vanilla Essence (1/4 tsp)
• Baking Soda 1 pinch
• Salt 1 Pinch
• Sliced Almonds (for garnishing)

Recipe:

• Mix Almond meal, Chick pea flour, Vanilla Essence, Salt. 
• then mix melted butter, agave nectar in mixture and make smooth dough.
• Make 12 Small Balls
• Preheat oven at 350 degree Fahrehiet.
• Place the cookie dough balls on a cookie sheet lined with parchment paper.
• Bake for 10 minutes and let it cool for 5 minutes.
• take out and store in airtight box for a week.

Lentil Dumplings in Yogurt Sauce (Dahi Bhalle)

Lentil Dumplings (Dahi Bhalle) is a popular street Food in India. Its a tasty treat for every age and healthy food. I have many childhood memories related to Indian street food. New North India its named as "Chaat", a treat colorful spicy treat! Dahi Bhalla is treetaed is king of "Chaat" :)

Ingredients:

• Urad Daal/White Lentil (1 Cup) (Soaked 4-5 hours)
• Salt (preferably Rock Salt, you can use table salt if not available), to taste
• Green Chili , 2
• Ginger , 1 inch piece.
• Oil for Deep Frying

For Yogurt Sauce:

• Well beaten plain Yogurt (1 Cup) , Use Vegan Yogurt , or skip Yogurt for Vegan Version
• Rock Salt
• Powdered roasted cumin
• Chaat Masala (Skip for GF version)
• Red Chilli Powder
• Green sauce (Mint & Coriander Sauce)
• Tamrind Sauce (Skip for GF version)

 Recipe:

• Grind Lentil with very less water, add chili, salt and Ginger to grinder and grind one more time.
• Deep fry Dumplings by adding the lentil mixture in a wok and take out when dumplings turn brown in a paper towel.
• Make all dumplings in batches of 5-6 at one time.
• Boil water in a seperate vessel and add some salt to it, switch off the burner.
• drop fried dumplings in boiled water and cover and let sit for at least 30 min.
• Now squeeze water out of dumplings, place 4-5 dumplings in a bowl.
• Top with 3-4 tbsp yougurt, add sauces per taste.
• Sprinkle chaat masala, cumin poder, chilli powder, salt and serve immediately. 

Sprouted Sunflower Seeds, Quiona with Parsley

Sprouted Sunflower Seeds, Quiona with Parsley

I have been using Sprouted Sunflower seeds in lot of my recipies these days, they really tasty and full of proteins.

1/2 Cup Sprouted Sunflower Seeds
1 Cup Quiona
1 Cup Parsley (Chopped)
Salt (per taste)
Black Pepper
1/2 tsp Cumin seeds
Lemon Juice
1 tsp Olive Oil
2 Cup Water (or Veg Broth)


Recipe

Heat up pan and put oil and let it heat up a bit. Pour Cumin seeds and let the seeds spatter.
Add Qunioa and toast a bit. Then add 2 cup water or Broth and cover and let it cook for 5 minutes. Add Sunflower seeds, Parsley, Salt, Pepper and let cook for another 2-3 min. Cook until Qunioa is nicely cooked. Switch off the gas and serve topped with fresh squeezed lemon juice.

Instant Dhokla (Steamed Chick Pea Snack)

Ingredients:

• Besan (Chick Pea flour) - 1 Cup
• Water 3/4 Cup
• Green Chilli , 2 , chopped finely
• Ginger - grated
• salt - per taste
• Lemon Juice - 2 tsp
• Sugar - 1 tsp
• Istant fruit salt - 1 tsp
• Oil - 1 tsp

• Mustard Seeds - 1 tsp
• Sesame Seeds - 1 tsp
• Green Chilli - 2 - Slitted
• Water -1/2 cup
• Oil - 1 tsp
• Curry Leaves - 2 Strands
• Green Corriander leaves

Recipe:

1. Mix Flour, Water in a big bowl properly.
2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
3. In steamer add water and prepare a flat bowl by greasing throughly.
4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
7. Serve with Green Mint Sauce.

Dhokla

Quinoa Appam

Ingredients:

• Quinoa [1 cup] (I usually buy organic one from Costco)

• Brown Rice [1 cup] or white rice [1 cup]

• Split Pigeon peas  (Toor Daal)  [1 cup]

• Ginger [around 1 inch piece]

• Green Chillies [approx 3-4] according to taste

• Salt according to taste

• Cumin Seeds [1/2 tsp]

• Garam Masala [1 tsp]

• Shredded Carrots [1/2 cup]

• Shredded Cabbage [1/2 cup]

• Turmeric powder [1/4 tsp]

• Shredded coconut [1/2 cup ] [optional]

• some oil for making appam

Recipe:

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.

2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.

3.    Mix ginger and green chili and grind again.

4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.

5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.

6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.

Quinoa Appam

Yummy Coleslaw

Ingredients:

• Shredded Jicama [3 Cup]
• Shredded Carrot [1 Cup]
• Shredded Green Apple [2 Cup]
• Shredded Cabbage [1/2 Cup]
• Chopped Walnuts [1/2 Cup]

Dressing:

• salt to taste
• Extra Virgin Olive Oil [1 tsp]
• Vegan Miyo [2 Tbsp]
• Orange Juice [2 tsp]
• Black Pepper [1 tsp]
• Lemon Juice (optional)

Recipe:

In a big bowl mix Shredded Jicama, Carrot, Apple, Cabbage.Set aside.

In Small bowl mix together ingredients for dressing.

Mix Dressing with Mixed fruits and vegetables thoroughly. Keep in refrigerator for some time

Top with chopped walnuts before serving.

Tips: I have tried various Variations with Shredded Beetroot and chopped nuts like peanuts, cashews, roasted corn etc. Really work well as a coleslaw, don't have to be on Gluten free diet to Enjoy it :).

Yummy Tango Sweet Potatoes/Yam

Sweet Potatoes are my all time favorite Evening snack, I roast or boil a few over the weekend , and reheat over the weekday after work.You Can enjoy this any time of the day . It can be combined in soup, salad, curry or deserts.

Ingredients:

• Organic Yams (3 medium sized)
• Salt (preferably Rock Salt, you can use table salt if not available), to taste
• Freshly ground Black pepper Optional, to taste
• Chaat Masala (skip for Gluten Free), 1 tsp
• Lemon Juice (2 tsp)

 Recipe:

• Roast Yam on a pan in stove or Oven until cooked , prick with fork a few times.
• Let it cool down a bit
• Peel and cut in rounds of 1/2 inch 
• place in serving bowl, sprinkle with lime juice, salt , pepper , chaat masla (Skip if you are allergic to Gluten)
• Enjoy after cooled down or a bit warm.

Yummy Tango Sweet Potatoes/Yam

Kale , Mango, Chickpea Salad

Kale with Mango, Avocado & Chickpeas Salad

I love kale in salad, I was too tired to post recipe yesterday. It's a real refreshing salad.

Ingredient :

• Kale leaves, remove from stem, chop finely- 2 cups
• 1 mango , chopped 
• Black chick pea, soaked,boiled - 1 cup
• Avocado, chopped
• Corrionder chutney-2 tsp
• Salt, to taste
• Black pepper , to taste
• Lemon juice - 2 tsp
• Sunflower seeds - 2 tsp (optional)

Recipe:

Mix all top 4 ingredient in a bowl. Add salt, lemon juice, black paper and top with sunflower or pumpkin seeds. Someone not following gluten free diet can enjoy as we'll.

Corn Steam Cakes (Makki Idli)

Ingredients:

• CornMeal (1 Cup) I use Gluten Free Bob's Mill
• Ginger (Grated) 1 tsp
• Mustard seeds 1 tsp
• Green Chilly, finely chopped, 1 tsp
• Oil 2 Tbsp
• curry Leaf , 2 strings
• Plain Yogurt (1 cup), beaten
• Chana Daal , 1 tsp
• Urad Daal, 1 tsp
• Salt to taste
• Instant Fruit salt (1 tsp)
• Green Coriander (chopped)

Recipe:

1. Heat oil in a pan, saute both cana daal, urad daal, Mustard seed , until daal turns brown
2. Mix ginger, chilly , curry leaves saute for few seconds
3. add corn meal, saute for 2-3 minutes.
4. Take roasted corn meal in a bowl, mix beaten yogurt throughly.
5. Add salt per taste, green coriander
6. Prepare idli molds, I use one available to use in microwave. Oil the molds a bit
7. add water in the base.
8. When ready add eno salt in the prepared batter and add a spoonful of batter in each mold.
9. Microwave after covering for 8 minutes.
10. keep for 1-2 minutes, serve with green cutney, shambhar. 

Festives

Holi (Indian Festivals of Colors)

Happy Holi to all my friends , family and fellow Indians. Holi is celebrated with lots of enthusiasm in India, and all over the world where Indian Resides. I have cherishing childhood memories about holi. Playing with so many colors, water all day and eating so many sweets :). My mom used to make lots of snacks and sweets at home.

After coming to US I have celebrated holi a few times but still miss India. Bay area has lots of famous diwali events, my personal favorite is Standford holi , organized by Asha . Its amazing combination of color, food, water, Bollywood beats and dancing crowd. 

Cuisines

Middle Eastern food

Baked sweet potato Falafel with cilantro spinach Parsley

Individual Veggie-Lentil Loaves with Avocado-Tahini Sauce

Recipes

Appetizer

Quinoa Appam

Ingredients:

• Quinoa [1 cup] (I usually buy organic one from Costco)

• Brown Rice [1 cup] or white rice [1 cup]

• Split Pigeon peas  (Toor Daal)  [1 cup]

• Ginger [around 1 inch piece]

• Green Chillies [approx 3-4] according to taste

• Salt according to taste

• Cumin Seeds [1/2 tsp]

• Garam Masala [1 tsp]

• Shredded Carrots [1/2 cup]

• Shredded Cabbage [1/2 cup]

• Turmeric powder [1/4 tsp]

• Shredded coconut [1/2 cup ] [optional]

• some oil for making appam

Recipe:

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.

2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.

3.    Mix ginger and green chili and grind again.

4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.

5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.

6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.

Quinoa Appam

Gluten Free Dinner Rolls

Ingredients:

• All Purpose Flour (Gluten Free Bob's Red Mill) [2 Cup]
• 1/4 tsp Xanthan Gum
• 1/4 tsp Apple Cider Vinegar
• 1/4 tsp sugar
• salt to taste
• 2 tsp baking powder
• 1 tsp active yeast
• 1/4 cup + 2 tsp water
• sesame seeds to top

Recipe:

In a small bowl, whisk 1/4 tsp sugar in 2 tsp warm water.  Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.

In a  bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt , set aside.

In bowl Add yeast mixture, beat to mix. Mix apple cider vinegar with ¼ cup water. Mix with flour mixture and add oil. Knead well and keep aside for 1 hour.

Preheat oven on 375 degree C

Spoon dough into a baking sheet lined with parchment paper. Then sprinkle water on the rolls and sprinkle some sesame seeds on the top. Cover with foil to preserve steam. Bake for 20-25 min, remove foil then bake for another 5min.

Take out of oven and let it cool for few minutes.

Gluten Free Dinner Rolls

Sprouted Sunflower Seeds, Quiona with Parsley

I have been using Sprouted Sunflower seeds in lot of my recipies these days, they really tasty and full of proteins.

Ingredients:
1/2 Cup Sprouted Sunflower Seeds

1 Cup Quiona

1 Cup Parsley (Chopped)

Salt (per taste)

Black Pepper

1/2 tsp Cumin seeds

Lemon Juice

1 tsp Olive Oil

2 Cup Water (or Veg Broth)

Recipe

Heat up pan and put oil and let it heat up a bit. Pour Cumin seeds and let the seeds spatter.

Add Qunioa and toast a bit. Then add 2 cup water or Broth and cover and let it cook for 5 minutes. Add Sunflower seeds, Parsley, Salt, Pepper and let cook for another 2-3 min. Cook until Qunioa is nicely cooked. Switch off the gas and serve topped with fresh squeezed lemon juice.