12 Oz chopped kale leaves
2 whole red chillies
12 whole cashews
3 garlic pods chopped
2 Table spoon olive oil
Salt to taste
Heat olive oil in a pan.
Fry cashews in the oil, take them out when slightly brown.
Add the red chillies to the same oil. You can break the chillies into pieces if you want it more spicy.
Let the chillies get brown.
Add garlic and let it get fragrant may be about 30-40 seconds.
Add kale and salt.
Cover thee pan and let the kale cook for a few minutes till its wilted.
Mix in the fried cashews.
I am always looking for recipes which are easy to make, require few ingredients and taste very good. This is one of those recipes. Baking generally takes lots of precise measurements and steps, but this recipe for green tea cake is so simple, any body can bake this cake. My kids (3 and 5 yr old) help me with this and the cake finishes before even it gets a chance to cool down. This recipe can be easily doubled. Just double each ingredient.
1 cup all purpose flour
1/2 cup sugar
1/2 cup cooking oil (canola ,sunflower oil etc)
1/2 cup milk
1 Table spoon and 1 tea spoon matcha green tea powder
3/4 tea spoon baking powder
Preheat oven to 350 C,
Grease a pan 9 inch cake baking pan with oil.
In a mixing bowl , beat egg. I use a hand mixer.
Add sugar and oil and keep mixing.
Sift flour,green tea powder and baking pan using a fine mesh sieve and add to the mixing bowl.
Add milk and mix a little more so everything is combined bowl, don’t over mix.
Add mixture to the prepared cake pan.
Bake in the oven in middle rack for about 27 minutes or till the tooth pick comes out clean.
Take out the cake pan.
Cool the cake for s few minutes ,before transferring it to a serving plate.
My family enjoys it warm , but it is delicious served cold as well.
2 Cups boiled black eyed peas
1 Ripe but firm avocado in bite size pieces
1 Small Roma tomato cut in small pieces
1 small red onion cut in small pieces
1 Cup fresh mint leaves
2 Medium size garlic cloves
1 Small piece of ginger (about an inch in diameter and 1/4 inch thick)
1 Green chilli (You can remove seeds to make it less hot)
1 lime juice
Salt to taste
Blend all the dressing ingredients together in a blender.
Take black eyed peas, avocado, tomato and onion in a mixing bowl.
Pour the dressing over it and mix it nicely.
I am submitting this recipe to Lisa’s kitchen for No Croutons Required.
This recipe will make about 4 side salads
1 Ripe Mango
About 4 cups baby spinach leaves
3 Tbsp pine nuts
Juice of one lemon
3 Tbsp avocado or any light oil
2 Tbsp maple syrup or honey will also work
Salt and pepper to taste
Add all the ingredients for dressing in a small bottle with lid. Shake it well.
Cut mango and avocado in bite size pieces.
Warm a small pan over medium heat, add the pine nuts, and cook until barely toasted (About 2-3 mins).
Let it cool.
In a salad bowl mix spinach leaves, mango and avocados. Mix the dressings.
Serve with pine nuts sprinkled on top.
I want to add more fresh fruits and greens to my diet and tried this on a whim. And it was really yummy .I had it for breakfast and it kept me full till lunch. I never liked the idea of smoothies but i am a fan now. It tastes good, it is low calories, keeps me full and a good way to eat my greens and fruits .What else can i ask for :-)
2 Handfuls of washed fresh spinach leaves
about a cup ripe mango
1 cup cold water
Blend all together till smooth.
A very healthy and flavourful salad that can be made very quickly with a few ingredients
2 ears of sweet white or yellow corn
1 jalapeño, seeded, finely diced
1 avocado, peeled, pitted and diced
1 can, 14 ounces, black beans, rinsed and drained
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 lime, juiced
1/3 cup cilantro leaves, finely chopped
Salt and pepper
Place the corn over a stove’s open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob.
Combine all ingredients in a bowl.
Let stand at least 15 minutes for flavors to combine.
Add cilantro and toss again before serving.
This recipe uses small indian eggplants, this is the egg-shaped variety that you will find in most of the south asian grocery stores. You can also adopt this recipe to use with longer italian or chinese eggplants.
10 baby eggplant,slit with ends intact
1 big tomato cut in small pieces
1 big onions cut in small pieces
3 garlic cloves
1 inch piece of ginger
1 Tbsp poppy seeds
1 Tbsp sesame seeds
1 Tbsp roasted peanuts
1 Tbsp coriander seeds
1 Tbsp desiccated coconut unsweetened
1 Tsp mustard seeds
A few curry leaves
Salt to test
2 Tbsp vegetable oil
1. Dry roast onion pieces in a pan till brown.
2. Dry roast poppy seeds,sesame seeds,coriander seeds and coconut till fragrant.
3. Blend onions,tomatoes,dry roasted seeds and coconut from step 2 ,ginger ,garlic,salt and roasted peanuts in a blender till very smooth.
4. Add a table-spoon of oil in a wide pan,heat it slightly and then add split eggplants to it. Saute the eggplants covered on a low-mediun heat for about 10 mins, turning once in between,so there are nice brown spots on the eggplants.
5. Cool down the eggplants till easy to handle.
6.Stuff the masala prepared in step 3,reserve some of the masala for gravy.
7.Add the remain 1 Tbsp oil in the same pan. Add mustard seeds wait till it sizzles.
8.Add curry leaves.
9.Add egglplant to the pan in one layer.
10.Add the remaining masala mixture over it and add a cup of water.
11.Cover the pan and let it cook for 8 mins or till the eggplants are tender.
12.Enjoy with rice,roti or bread.
Today’s recipe is a simple sautéed watercress recipe. It is a much-loved delicacy in my home.We call it khole-saag. Khola being the stream where this green grows naturally.I was reading about it in wikipedia and it was interesting to read that it is one of the oldest known leaf vegetables consumed by humans.
3-4 small bunches of watercress , washed and chopped
1 medium potato cut into an inch size pieces
3 cloves of garlic cut in big pieces
3 red chillies broken in pieces
2 tbsp vegetable oil
Heat oil in a pan. Add red chilies.
When chillies turn a little dark,add potatoes.
Fry potatoes till golden .
Add garlic,saute for 30 seconds or until it is fragrant.
Add chopped watercress and salt. Mix well.Saute covered for about 7-8 mins.
Being a vegetarian I am always looking for ways to add good protein to my family’s diet. Tofu is an awesome protein and can be molded into any flavour you want. I was not a big fan of tofu initially, but since then I’ve experimented with different recipes and have come to relish it . I make it several different ways and this recipe of curried tofu scramble is one of my favorites and will surely pleasure anybody who likes to have a little spice in their food.
1 Pack of extra firm tofu ,I used Nasoya organic tofu
1 green chilli split in half
1 green pepper cut in thin strips
1 medium size onion cut into small pieces
1 medium size tomato cut into small pieces
Small piece of ginger about an inch, cut into thin
5 stalks Scallions cut in small slanted pieces
Juice of 1/2 lemon
1 tablespoon oil (Any vegetable oil like canola, sun flower or olive oil will do)
1 teaspoon cumin seeds
2 teaspoon rasam powder ( Or you can use curry powder).
2 table spoon shelled dry roasted peanuts
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
Salt to taste
Remove access water from tofu and crumble it in small pieces.
Heat oil in a pan on medium heat and add cumin seeds
When cumin seeds sizzle, add roasted peanuts and fry for 30 secs
Add onions and salt, fry for a minute
Add tomatoes , green pepper, green chilli,ginger ,turmeric powder,coriander powder,rasam powder and salt.Mix well and fry for 2 minutes.
Add crumbled tofu and mix well.
Lower heat.Cover and cook for 5 minutes.
Add sugar and lemon juice.Mix well.
Take off from heat.
Garnish with scallion pieces and server.
I hope you enjoy it. There can be several variations to it,some time I toss a couple of handful of spinach leaves or peas or corn to it .Also adding a table-spoon of butter or ghee to it in the end gives an awesome flavour.
Hello World. This is my very first post.I’ve been thinking of starting a blog for so long to share all the recipes that I’ve tried,tested and loved. Finally took a plunge. Hopefully I’ll be able to continue and follow my passion of vegetarian cooking and make lots of friends in the process.
Happy cooking !