This broth-y spicy dish has so many variations that is it hard to go wrong. Always feeds all the senses…
The basic taste is that of Thai food but crosses over to Indian with the addition of curry powder and garam masala. Temper the spices to your taste but if you enjoy spicy food then use the amounts I recommend.
Start off with a tablespoon of good coconut oil in a heavy bottomed pan. Add chunks of firm organic tofu and let it fry for a few minutes. Add 1 tablespoon of curry powder and 1 tsp of garam masala. Fry the spices for another few minutes.
Add 1 heaping tablespoon of red thai curry paste, 3 cloves of crushed garlic and 1 tsp of finely chopped ginger. Add 1 cup of light coconut milk and cook for a couple of minutes.
Add 2-3 cups of vegetable broth, 1 green zucchini chopped in large pieces, 1 red bell pepper chopped in large chunks, 1 cup soaked dry shiitake mushrooms, 2 red thai peppers – halfed.
Let it cook for about 10 minutes at medium heat. Add a handful of rice noodles and cook another 5-10 minutes.
Adjust the salt to taste.
Serve topped with red onions, green chillies, crushed peanuts, Cilantro and lime.
I usually don’t blog deserts but this one must be shared. Heart healthy and absolutely divine. Inspired by Peggy Ks healthful recipe I decided to give it a shot.
No baking is required. I bought the mini cake pans for this and so glad I did.
For the crust you need to grind up
1/2 cup pecans; 1 cup golden raisins; 1/2 cup shredded coconut; 1 teaspoon coconut nectar or agave; 2 tablespoon raw cacao powder
Spread the crust out in 3 pans lined with parchment paper. Put it in the fridge while you work on the filling
For the filling use a good blend and blend up
2 cups raw cashews; 4 tablespoon cocoa powder; 1 tbsp espresso or any good instant coffee; 1/2 cup frozen raspberries; 1/2 cup water; 1/2 cup coconut sugar; 1 teaspoon vanilla extract. 1tsp cacao nibs, 1 tsp Maca powder (optional)….once blended add a tablespoon of psyllium husk to thicken.
Pour in the filling and refrigerate for a couple of hours until set
It can be topped with fresh Raspberries with a side of coconut milk ice cream.
Amazing on the taste buds and heart healthy. I know I will make this over and over again.
This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.
Cooking with and for friends is always a delight. In this array of vegetables I was experimenting with Rajma and Black Chana and then with Jackfruit. Sadly that I could not quite get the taste for the jackfruit. The assembled thali was delicious and thoroughly enjoyed.
The black chickpea by the way is high in protein and has a low glycemic index. Sprouting them for snacks is also a great option.
Rajma with kala chana
Nadru in yoghurt sauce
Jack fruit cooked in curry leaves
I will leave you with the Rajma recipe as you can find the others on my previous blogposts.
Soak 2 cups of red kidney beans and 3/4 cup of Black chana overnight.
Pressure cook both along with whole red chili and ginger slices for about 10 mins.
Coarse grind one medium red onion and one small shallot.
Fry the onions in 2 tablespoon of oil until the mixture turns darker color
Add 2 tbsp garlic ginger paste, 1 tsp red chilis, 1 tsp tumeric, 1 tbsp coriander powder, 1 tsp cumin powder and salt to taste.
Fry the spice for a minute and add 1 cup of crushed peeled tomatoes. I uses Organic canned tomatoes but the choice is your, you can flash boil wholes tomatoes, peel and crush.
Add the beans along with the liquid and cook for about 30 minutes. In the last 10 mins add 1 tsp each of dry ginger powder (soonth) and 1 tsp of dry fennel powder (saunf). Top with cilantro and lime juice.
Weekend brunch: All organic wholesome and delicious brunch for a spring morning…one of those weekends when a dose of vitamin rich organic food will infuse your whole day with energy. The juice is green, freshly made with Kale, Apples, Celery, Carrots and Aloe…..the plate has a Bulgar and Flax Pulao made in cinnamon and vegetable broth and infused with onions and tomatoes….the side are scrambled eggs with earthy mushrooms topped with fresh watercress. A brunch like this warms your soul.
Bitter Melon or Karela known for its bitter taste and for its ability to fight diabetes. Normally I remove the seeds and use this vegetable in juicing, getting all the nutrients. Using it in a bread recipe was a delicious move. You could also fry the bread and make puri’s and serve with dal. I served it with cauliflower and sambar.
3 Karela skins shredded and soaked in salt for about 15 mins
1 cup Bajri flour
1 cup Jowhar flour
1/2 cup whole wheat flour
1 tbsp sooji (semolina)
1tpsp ground flaxmeal ( optional)
2 tbsp besan flour
1 tsp coriander powder
1 tsp ginger powder
1 tsp cayenne powder ( reduce if needed)
Make the dough with all the ingredients in warm water and a pinch of salt.
Since this is pretty low in gluten, it make be hard to roll out. You can put the dough balls between plastic wrap to help if needed.