Beet Chaat

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1. 1 Medium size beetroot, grated
2. 3 TBSP grated coconut
3. 2 TBSP roasted groundnut coarse powder
4. 2 pinches of poppy seeds
5. 1 TBSP honey
6. 1 tsp chaat powder/ jal jeera powder
7. Black salt to taste
8. Lime/lemon juice to taste

Mix all well and let sit for 20 mins before serving.

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Drinks with Coconut Milk

1. Thandai/Custard/Falooda

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1. 1.5 cups of grated fresh coconut.
2. 4 dates soaked overnight
3. 2 TBSP jaggery
4. 2 cardamom pods
5. 5 Frozen small bananas, called Oritos or 1 big normal banana.
6. 1/4 tsp of Arabic gum powder

Blend all together. Mix in some chia seeds. Garnish with various nuts.

2. Coming soon

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Tasty Green Juice Recipes

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1. 1 big cucumber, 1 small tomato, 1 twig curry leaves, 1 twig neem leaves, 1″ piece of ginger
2. 1 big Cucumber, 1 big Pear, 5 Parijat leaves, 5 dandelion leaves, 5 mulberry leaves.
3. 1 big Cucumber, 1 big ripe tomato, 1 bitter gourd small-medium size.
–more to come–

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Radish Salsa

If you are like I was and do not like eating large quanitites of radish then this dish is for you. Before tasting this I thought it must be really pungent but strangely it is really delicious and you can eat in large quantities.

Ingredients:

Cilantro – 2 large clusters
Parsley – 1 small bundle
Radishes (round red ones. If you do not get these locally use white long ones but much lesser in quantity) – 2 clusters
Green peppers – 2 large
Cauliflower / broccoli – 1 small (Optional)
Lemons – 15 medium or small
Onions – 2 small
Turmeric powder – 2 teaspoons or grated turmeric root
Avocado oil- 2 tablespoons
Sea salt – to taste

Preparation:
Add everything to a food processor and prepare a finely chopped salsa. Serve with rice/roti/steamed sweet potato chips/banana chips or eat as is.

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Guacamole

Ingredients:
Avocados – 10 medium
Cucumbers – 3 medium
Peppers – 10 small spicy or 5 normal sized red / green
Onions – 3 large
Cilantro – 2 large clusters
Parsley – 1 small bundle
Garlic – 5 cloves
Turmeric powder – 2 teaspoons or turmeric root 2 “of grated piece
Sea salt – to taste

Preparation:
Finely chop all ingredients except avocados. Mix all the ingredients well. Serve with steamed sweet potato or banana chips or with roti.

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Wet and Green Garam Masala Paste

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Ingredients:
5 pounds onion
1 pound pearl onion
20 peppers of all colors
1 pound garlic
1 bunch of leak
1 bunch of green onion leaves
4 branches of celery with all leaves
1 small bunch of oregano
1 small bunch of thyme
1 big bunch of parsley
1 big bunch of cilantro
2 tablespoons cinnamon powder
1 tablespoon of pepper
2 spoonfuls of turmeric
Half a liter oil
Salt to taste
8 cloves
8 black pepper corns
8 anis star

Process:
Make a powder of dry spices. Chop other ingredients into big chunks and then chop in the processor (the processor needs to be very clean and dry so that the preparation stays well for a long time). This masala paste will last for months in refrigerator. Use while cooking curries, soups, one pot rice dishes. This recipe is for a large family of 5 for 10 days, change the measurements as per your needs.

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Lunch – Soup, Salsa, Steamed-Oven fried Veggies

IMG_6009Soup and Steamed veggies were done in steamer and oven. Salsa was made in food processor.

Soup – 1 bunch spinach, 4 garlic cloves, 1 big tomato – steam all together. Blend adding 5 macadamia nuts, add salt, pepper, coconut oil and serve hot. If needed add hot water to get desired consistency.

Steamed veggies – Steam cauliflower and potatoes until 3/4th cooked. Add dry spices, salt, oil and oven fry for 15 minutes at 200 degrees celcius.

Salsa – 2 green peppers, 2 cucumbers, 1 bunch cilantro, 20 cherry tomatoes, 1 medium onion – pulse in food processor to chop finely. Move to a bowl. Add 3 avocados, oil, salt, lemon juice, roasted cumin powder and mix well.

Here is the steamer I use: Slow Cooking and here is the food processor.

 

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Lunch – Soup, Salsa, Tortillas

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We had a healthy cooking seminar by a nutritionist last Sunday and I made salsa inspired by her recipe. I call this cooking hands free cooking because I can do other work like gardening, sewing, violin practice while the cooking is going on. And if I forget, no problem of burning the food!

My lunch today

1. Corn flat bread: corn flour, garlic, oregano, sesame seeds, salt.
2. Slow cooked soup: Papadi bean, Beet, Potato, Onion, spices,
3. Salsa made in food processor: Cilantro, Pepper, Onion, Carrot, Zucchini, Avacado, Lemon juice, Avacado oil, Salt, Pepper, Fresh ginger, cumin powder, anise powder.

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Traditional Indian Teas

main-qimg-adaee3ab7be2f4ad8848dcc8e26e0d4c-cAround 10 years ago when I was in the USA I learnt about how cows are factory farmed in inhumane, unnatural conditions and fed with hormones. I decided to go vegan for 6 months and see how I felt. The most difficult thing for me was to get rid of the so called “Indian tea”, made by boiling milk, black tea and sugar. I had a hard time drinking bland tasteless herbal teas. But I told myself it is just a matter of 6 months, honey! Take it as an exercise of will power and self control.

And by the end of 6 months I had started liking herbal teas, my taste buds seemed to have become sensitive and not wanting a strong “kick giving” tastes. I wanted to give myself a treat with Indian tea. Started making myself the treat! And guess what…I could not bear the smell of it! I had to go out of the house while it boiled. After coming back I poured it into my cup and tried drinking it. But I felt like throwing up. Instead I threw away the tea.

I was very surprised how my taste buds had changed. Think for yourself what could be the health benefits of the Indian tea and then think for yourself what could be the health benefits of herbal teas (mint, lemongrass, bergamot, tulsi, oregano, thyme, and so many more).

Last year I went to India and my family members were forcing us to have the Indian tea. And we made fun of how it is not an Indian tea but a british tea and how we are still the slaves of the British :-). I visited a restaurant in Mysore and ordered a “Kashaya” and then it struck me that THIS is the INDIAN TEA 🙂

So I have been making herbal teas and Kashaya at home. Here is a very simple recipe. I make garam masala at home since I do not eat chillis, instead use black pepper. After sieving the garam masala I transfer the left over to a bottle (lets call it garam masala husk :-)) to use in Kashayas. Now here is the recipe for a kashaya:

Ingredients

  1. 1/2 tsp clove powder.
  2. 1/2 tsp cinnamon powder.
  3. 1/2 tsp black pepper powder.
  4. 1/4 tsp turmeric powder.
  5. 1/2 tsp cardamom powder.
  6. 1 tsp of xanthum gum powder(dinka in marathi). This gives the tea the desired thickness.
  7. 2 tsp of garam masala husk.
  8. 5 cups of water.
  9. 2 tablespoons honey.

Mix all ingredients except honey. Boil until the quality halves. Let it cool a bit and add honey and drink warm!

Today I had it with barley flour samosas and stone ground cilantro-mint-tamarind chutney 🙂

 

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