Tag: healthy food
Channa Dal with Curry Leaves
2 tablespoons extra light olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 green chili, chopped
1 medium tomato, chopped
1 cup channa dal, rinsed and soaked in water
2 cups water
2 teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 teaspoon garam masala
Juice of one lime
1 teaspoon ghee or oil
1 teaspoon cumin seeds
5 to 7 curry leaves
1 teaspoon garam masala
½ cup fresh cilantro, chopped
Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the lime juice and check for seasonings.
In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.
4th of July Recipes -Mushrooms and Cannellini Bean Burgers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves
2 teaspoons salt
2 cups Cremini mushrooms, sliced
1 cup cooked brown rice
1 14 ounces cannellini beans, drained
¼ cup cilantro, chopped
¼ cup dill, chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ cup panko bread crumbs
Heat 2 tablespoons of oil in a large skillet over medium high heat. Add onion, garlic, salt and cook until the onion is translucent about 2 to 3 minutes. Add the mushrooms and cook until soft, 5 to 10 minutes. Transfer the veggies to a food processor with the rest of the ingredients. Pulse 5-10 times to combine- careful not to overdo it… you don’t want a paste.
Press mixture between fingers- if you can form a patty with it, you are good, if it is too crumbly, add some water 1 tablespoon at a time until it sticks together. If the mixture is too wet, add more breadcrumbs 1 tablespoon at a time until the right consistency.
Form the mixture into 8 patties (about 1/3 cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate uncovered for 30 minutes.
When ready to cook, heat 1 tablespoon oil in a large non stick skillet over medium high heat. Cook 3 to 4 patties at a time until brown, 3 to 4 minutes on each side. Add sliced cheese on top if desired. The left overs can be frozen. Serve in ciabatta rolls with tomato and cucumber relish and cumin mayo!
Tomato and Cucumber Relish
- ½ cup cherry tomatoes, chopped
- ½ cup cucumbers, chopped
- 1 teaspoons salt
- Juice of half lemon
Mix all the ingredients and let sit for ½ an hour before serving with burger.
Cumin Mayonnaise
- ½ cup mayonnaise
- ½ cup whole milk yogurt
- Juice of half lemon
- 1 teaspoon salt
- 1 teaspoon cumin
Mix all the ingredients and serve with the burgers.
Creamy Paneer and Peas (Mattar Paneer)
This is yummy interpretation of a classic mattar paneer…
2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped
Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.
Sausage Mushroom Calzone
3 to 4 links sausage of choice, casings off and crumbled
1 tablespoon olive oil
Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.
10 ounces Cremini mushrooms, sliced
1 tablespoons olive oil
Salt
Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.
½ cup fresh ricotta cheese
1 teaspoon salt
¼ cup grated Parmigiano Reggiano
1 garlic clove, grated
Mix all the ingredients and keep aside.
1½ – 2 cups grated mozzarella cheese
1 egg, beaten
2 balls of store bought or homemade pizza dough, each divided into 4 parts
2 cups tomato sauce, homemade or store bought
Preheat oven to 375 degrees F.
Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown. Serve with tomato sauce.
Gochujang Tofu Stir Fry
We love, love Korean cuisine- this one is a play on the Korean flavors…
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
2 tablespoons Mirin
1 teaspoon salt
Mix the ingredients in a small bowl and keep aside.
1 18 ounces firm tofu package, cut into 1 inch cubes
3 tablespoons corn starch
1 teaspoon salt
¼ cup peanut oil
Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.
1 medium onion, sliced
2 cups Cremini or any mushroom of choice, slices
1 large red bell pepper, sliced
4 cups Chinese broccoli, or bok choy or spinach
3 green onions, cut into 1 inch pieces
2 teaspoons black sesame seeds
Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.
Steak Mushroom Broccoli Lo Mein
- 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
- 4 garlic cloves, minced
- ¼ soy sauce
- 3 tablespoons honey
- 1 teaspoon red pepper flakes
- 4 tablespoons peanut oil
- 4 ounces steak, filet mignon, cut thinly
- 1 inch fresh ginger, sliced thin
- 4 cups fresh broccoli, cut into florets
- ¼ cup chicken broth
- 2 cups Cremini mushrooms, cut into quarters
- 2 carrots, shredded
- Salt
- 3 scallions, thinly sliced
- 2 teaspoons sesame oil
- Juice of one lime
Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.
Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.
Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.
Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy
1 pound ground turkey
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons peanut oil
16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight
4 cups baby bok choy, cleaned and sliced in halves
½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed
2 cups fresh shiitake mushrooms, sliced
4 green onions, cut into ½ inch pieces
3 garlic cloves, crushed
2 tablespoons peanut oil
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
Salt
Pinch of sugar
½ cup fresh cilantro, chopped
Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.
Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.