Recipe Index

Tuesday, October 30, 2012

Buckwheat crepes with Kale and Mushroom Filling

To make crepes:

1 cup buckwheat flour  (called kuttu ka atta in Hindi)
1/2 cup rice flour
1 cup almond milk (or any milk)
1 1/2 cup water
1/2 teaspoon salt or to taste

In a bowl mix all of the ingredients to make a lump free, flowing batter.  Adjust the water as necessary.
For best results let the batter rest for at least 4 hours before making crepes.  I usually leave it overnight in the refrigerator for chilling.

To make crepes use a greased griddle or a skillet.  Pour some batter in the center and tilt the griddle to spread the batter.  Wait for it cook.  It is done, when the edges are loosening, turn it over and cook the other side and remove.  Do the same with rest of the batter.  Makes about 6 to 8 crepes.

Spicy Kale and Mushroom filling

1 tbsp sesame oil
1 bunch of kale
8 oz pkg or 4 cups chopped mushroom
green chili to taste
1 tablespoon of chopped ginger
some chopped parsley leaves
1/2 teaspoon salt or to taste
tobasco green sauce to taste

Heat oil add green chili and ginger, saute it for a few seconds.  Add parsley and saute it for a few seconds, add mushrooms and kale and saute for a few seconds.  Add salt and let it cook until all of the water has evaporated.  Turn the heat off when the curry is dry add some tobasco sauce and mix. 

To assemble the crepes put some filling in the center and fold the edges of the crepe over the filling.  Serve with chutney or tomato salsa.

Simple ingredients for healthy living

Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator. 

Tuesday, October 23, 2012

Ma ki dal or Kali dal recipe

1 cup  whole black urad dal 
2 /1/2 cups of water
1 tablespoon chopped garlic 
1 tablespoon of chopped ginger 
1/2 salt or to taste
1 tablespoon of sour cream 
tablespoon  of butter 
tablespoon of ghee 
1/4 tsp of cumin seeds 
1/4 teaspoon of chili powder 
pinch of asafoetida

Preparation:  Wash and rinse the dal thoroughly.  Soak it for 4 to 8 hours or overnight before cooking.

To a pan on medium heat with 2 1/2 cups of water add the soaked dal, garlic and ginger and cook till the dal is done.  Takes about 30 minutes.  Add salt cook for 5 minutes.  Manually crush the cooked dal against the wall of the pan.  Turn the heat off.  Add sour cream and butter mix.  

Heat ghee add cumin seeds, when the cumin seed turn brown turn the heat off add asafoetida and pinch of chili powder and add it to the dal.

Serve hot with chapati or rice.

Ma ki dal is also called Kali dal.

Tuesday, October 16, 2012

Broccoli Stir Fry Curry

1 lbs of fresh broccoli can be substituted with frozen
3 tablespoon oil
1/2 teaspoon of salt
1 teaspoon of curry powder add more if you want it spicier

Wash and cut the broccoli.  Remove the end and discard it.  Use the stalk if it is tender.  

Heat oil in a pan add broccoli and salt cover and cook for 2 minutes.  After 2 minutes remove the cover stir add 1/2 teaspoon of salt  cover and cook for 3 minutes.  After that remove the cover add 1 teaspoon of curry powder and cook till done do not over cook.  While cooking occasionally stir the vegetable so that the bottom does not burn add a little water if necessary.

To taste good broccoli should retain some crunchiness.  It takes about approximately 7 to 10 minutes for broccoli to cook stirring it occasionally.  

Serve with rice or chapati.

Serves 4.

Beautiful green broccoli, delicious and tasty.  If it is spiced just right anybody will eat it.  Buy them green and with a compact flower head them stem should not be woody.

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Friday, October 12, 2012

Onion Sambar - Vengaya Sambar

1 cup of small onions or shallots
2 tablespoon clarified butter
1/2 cup Toor dal

1 tablespoon tamarind concentrate (substitute with lemon juice if you don't have tamarind it will give you a different taste)
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt or for taste
4 teaspoon of sambar powder can be substituted with store bought adjust the amount if you are using store bought) 
enough water for cooking

1 tablespoon clarified butter
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1/4 teaspoon of fenugreek or methi seeds

a pinch of asafoetida or hing

Prepare the onions:  Remove the top, bottom and outer peel of the onion and discard it.  Saute the onions in a 2 tablespoon of clarified butter or oil until brown and set aside.
Wash and cook toor dal in 2 cups of water for 30 minutes.  After 30 minutes of cooking add the sauteed onions and cook for 8 minutes.  You might need to add water, sambar is a liquid soupy consistency.  After 8 minutes of cooking add tamarind, turmeric powder, sambar powder and salt and cook for 7 minutes.  Check to see if the onions are cooked.  If it is turn the heat off and season.


Heat clarified butter in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds and fenugreek seeds. After the mustard seed crack turn the heat off add asafoetida. Pour into sambar. 

Serve with rice idli, dosa, upma, pongal.  Serves 2.

This is yet another variety of sambar.  Commonly served with dosa, idli, upma.  Even though I have not added any other vegetable to it, squashes, radish and carrots can also be added  with the onions.

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Tuesday, October 9, 2012

Simple Moong Dal soup

1/2 cup of moong dal
2 cups water or as needed
1 tablespoon of ghee (clarified butter) can be substituted with oil
1 teaspoon of cumin seeds 
1/4 teaspoon of turmeric powder
1/2 teaspoon of salt or to taste

Preparation:  Wash dal thoroughly.  To a pan on medium heat, add about 2 cups of water and moong dal bring it to a boil, when it starts boiling reduce the heat and cook till the dal is cooked.  When the dal is cooked add salt mix and bring the dal to a boil and turn the heat off.  To save time you can cook the dal in a pressure cooker.

Heat clarified butter in a pan, when hot add the cumin seeds, when cumin turns dark brown turn the heat off and add  turmeric powder, mix and add it to the cooked dal.  Garnish with cilantro leaves if desired.

Serves 2

In India dal is a terminology given to a legume with it skin removed.  Moong dal is delicious and so palatable and wholesome.  It is widely used all over India to make many dishes kitchadi, dosas or chillas. 

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Tuesday, October 2, 2012

Eggplant and Bell Pepper roast sandwich

1 large eggplant
3 bell peppers different colors
1 tablespoon chopped garlic or to taste
3 tablespoon oil
a few parsley leaves
salt and black pepper to taste

Eggplant and peppers cut into same size strips.  

Place a greased aluminium sheet over a broling tray.  Arrange the chopped eggplant and bell pepper evenly over the aluminium sheet.  Coat the vegetables with a little oil. 

Broil the vegetables for 12 minutes or until it is done on top rack close to the heating element without touching it.  Keep and eye on it while broiling.

Heat a pan with 3 tablespoon of oil add chopped garlic saute for a few seconds add chopped parsley saute add the broiled veggies add black pepper and salt mix.

Assemble the sandwich with grilled soy slices, cucumbers, tomatoes, avocados, olives, or as per your choice.

The eggplant and bell pepper roast can also be served as and appetizer or side dish.

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