Its hot and humid but soaking in the warmth while browsing cookbooks is how I tend to enjoy my weekend afternoon. I was looking a vegan lunch idea and stumbled upon so many wonderful “Chilla” recipes, These crepes called “Chilla” or “Cheela” are so simple, wholesome and savory that I couldn’t wait to experiment with a version of my own.
I have used 3 types of lentils here…Urad, Masoor and Chana and some rice flour. You could use soaked rice as well but I had the rice flour in my pantry so went with it.
The lentils have been washed and soaked for a few hours. They were then ground into a paste along with the rice flour and then I let the batter ferment overnight. I just put it in my cool oven. It was so cool to see it bubble and rising by the morning.
Once the batter is
fermented, add the herbs and spices and use water to bring out the consistency
of pancake batter.
Cooked on both sides
to a warm golden brown and served simply with coconut yoghurt raita and pickles
was just perfect.
The recipe measurements below are just setting some guardrails but this is not an exact science. Feel free to experiment and taste along the way!
Grind the lentils in a food processor, add the rice
flour and blend until a batter like consistency
Let ferment in a cool oven overnight
The batter will rise a little which will tell you that
it has some fermentation. Add the herbs, veggies and spices and use some
water to bring it to a pancake consistency
Heat the griddle or cast iron pan until quite hot. Keep
the heat to medium and pour in the batter. Use a teaspoon to oil the edges
and the middle. Once bubbles start to form and the edges are brown, flip
the pancake/crepe and cook the other side for a couple of minutes.
vibrant spring is here and its time to embrace all the positive energy it
brings with it. Spring is the time for
rejuvenating your mind, body and soul. Morning walks under blossoms and lush
green trees, farmers markets, planting flowers and seeds, and of course cooking
nourishing balanced food. The Yin and the Yang work together to balance your
This is a
macrobiotic vegan bowl that will leave you full and happy. If you prep
everything it will supply lunches for the week.
So what does it
Chickpeas cooked in spices
Fermented Carrots and Cabbage
Cilantro and green onions
Farro is a beautiful
ancient grain full of protein, fiber and iron. Buy organic and cook per
instructions. I soak it for an hour and cook it in the rice cooker at brown
Soak 2 cups
chickpeas overnight and then cook in the pressure cooker until just soft.
Add coconut oil
in a pan. Add 1/2 tsp cumin and mustard
seed and with whole red chilies. Add curry leaves if you have them and let them
splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas
and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam
masala and lemon juice to finish.
I used eggplant,
peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil.
Roast at 375 degree oven for 30 mins.
Cook shelled edamame
I had fermented
cabbage and carrot but you can use store bought fermented veggies.
Chop cilantro and
green onion and use lemon juice to top the bowl off.
Assemble as it
pleases you and enjoy this gorgeous bowl!
It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.
So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.
1 head of cauliflower cut into thick steaks.
1 tablespoon harissa paste
1 tablespoon labneh ( or greek yoghurt)
1 tsp of the tahini dressing
2 tablespoon tahini
4 cloves of garlic
2 tablespoon pomegranate
1 tablespoon olive oil
1 handful of cilantro
Pink or Sea Salt – to taste
Salad greens and Topping
Arugula and Baby spinach
Putting it together:
Blend all the ingredients for the tahini dressing adjust for consistency and salt.
Mix the harissa with labneh and a teaspoon of the tahini dressing.
Smother the cauliflower steaks with olive oil and sprinkle with salt.
Roast in a 450 degree oven for about 20 mins until slightly charred.
Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
Remove the grapefruit meat in slices being careful to remove the skin.
Slice the avocados
In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.
The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.
A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.
Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
Add pureed tomatoes and let the mixture cook for a few minutes.
Add turmeric, chilies powder and let the mixture cook until the oil starts to separate from the tomatoes
Add the coconut milk and mix well
Add the vegetables and let them cook until the desired softness
Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that.
Traveling through this tormented paradise brings out some bittersweet emotions. The consistent source of joy besides the rocking landscape is the produce that feeds the souls. The streets are of full of apples, peaches, and pears freshly picked from the nearby trees and accompanied by so many vegetables that you cannot stop filling up your bags to take home.
Kohlrabi is an important part of the Kashmiri diet and prepared with its leaves and served with a light gravy and eaten with rice. Monji Haakh is a simple dish and packs flavor and nutrition. .The key difference in taste I find comes from the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.
Wash and peel the Kohlrabi and cut into slices. Remove the stems from the greens.
Chop 4-5 cloves of garlic, 1 onion, and 1 round plump tomato.
In a pan use a tablespoon of mustard oil and heat until sizzling.
Add garlic, 2 green chilies, onion and 1 tsp of cumin seeds.
Fry for about 30 secs and add a pinch of hing ( asafetida)
Add the Kohlrabi pieces and fry for about 3 mins or so, add tomatoes, cayenne, turmeric, ground coriander, ground ginger, and salt to taste.
Fry the spices for a couple of mins and then add the greens. Add baking soda and a cup of water. I use a pressure cooker to cook everything at this point for about 4-5 whistles. If using a regular pot, let it cook on medium heat until the vegetable is tender
Note: If using a pressure cooker, open the lid of the cooker immediately to retain green color of the greens.
Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.
My love for eggplants keeps me experimenting with new recipes from around the globe. This one is close to my heart and soul and so very easy to make.
Frying eggplants will fill your kitchen with an amazing aroma. I often chow down a few slices even before they make their way to the dish.
This recipe has the flavor of cloves, ginger, and fennel and is a delicate yet strong blend to showcase the eggplants. The tamarind paste is what adds the tanginess. Use it to your taste.
Tip: Be careful not to burn the cloves or the chili powder but adding water quickly.
4 eggplants – long or 8 small
1 1/2 tsp garlic paste
1 onion chopped
1 tbsp turmeric
1 tbsp ginger powder
2 tbsp fennel powder
2 tbsp red chili powder
4 green cardamoms
4 black cardamoms
1 tsp black cumin seeds
1 tsp tamarind paste
Salt – to taste.
Putting it together:
Soak the tamarind paste in 1/2 cup hot water. Put aside.
Chopped and fry the onion until golden brown and make a paste of the fried onions adding a dash of water
Cut the eggplants lengthwise into 3 to 4-inch lengths – keeping a part of stem on the end pieces.
Heat the mustard oil until smoking and deep fry the eggplants until golden brown. Drain on paper towels
In a wide pan take 3 tbsp of the remaining oil and bring to medium heat
Add the cloves, red chili powder and salt. Add 2 cups of water immediately not letting the red chilies burn. Add the garlic, turmeric and cardamoms fennel powder, ginger powder, onion paste and continue to cook for 10 mins adding 2 more cups of water if needed.
Add the eggplants and tamarind water and cook for 5 -10 mins to get to a saucy consistency.
Serve with a garnish of green chilies with white rice or roti.