Thursday, December 22, 2016

Chickpea, yogurt and tomato chutney - Humus


Instant Humus



Ingredients
Tomato Paste

1 tbsp
Chick pea (canned)
1/2 cup
Greek Yogurt 

1/4 cup
Chili powder

1/4 tea spoon
Salt

To taste
Turmeric

1/4 tsp
olive oil

1 tbsp
Cilantro

Garnish








Method
Combine oil, chili powder and turmeric.
Fry on medium flame till oil separates.
Cool the fried mixture.
Blend the Chickpea, Greek yogurt and fried tomato mixture.
Add salt to taste.
Drizzle olive oil.
Garnish with cilantro.

Saturday, December 17, 2016

Coconut Rice with Black eyed peas


Coconut Rice with Black eyed peas



Ingredients
Rice

1/3 cup
Black Eyes peas (canned or soaked)
1/3 cup
Coconut Oil (Divided)

1 tsp
Coconut Milk

1 tbsp
Salt

To taste
Coconut Milk

1 tbsp
Split Urad Dal

1/2 tsp
Cashew nuts

4-5 pieces
Curry leaves

2-3 nos
Grated coconut (fresh or frozen)

1 tbsp








Method
Wash and rinse rice until water runs clear.
Add a cup of water.
Add Black eyed peas.
Add Coconut milk.
Add half teaspoon of coconut oil.
Add salt to taste.
Cook till rice is cooked through.

Optional Flavor topping:
Heat 1/2 tsp of Coconut oil and fry urad dal till golden.
Add Cashew and Curry leaves.
Add grated coconut.
Mix well with cooked rice and beans.



Thursday, December 1, 2016

Soy Yogurt Recipe


Soy Yogurt






Fortified Soy Milk
1 cup
Culture

2 tbsp





   
Boil one cup of Soy milk till it is about to boil over.
Cool till it is warm.
Add culture and mix well.
Set it overnight to ferment.


Buckwheat Dosa


Buckwheat Dosa

Buckwheat
1 cup
Whole Urad Dal
1 tbsp
Rice - short grain raw rice
1/4 cup
salt

To Taste





     
Soak Buckwheat, Rice and Urad dal in water for about 4 hours.
Grind the soaked Buckwheat , dal and rice to a paste. You could use a blender.
Ferment for 8 hours in a warm place.
Add salt and mix well.
Make crepes or pancakes on a griddle.