Tag Archives: vegetarian

Super simple and Healthy Couscous Salad

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On Sunday it was unseasonably warm. We had Chocolate Chip pancakes for breakfast and went for a walk. Still clad in warm gear, mind you but not shivering in the cold. I hoped I won’t get a call from Office asking for some urgent questions to be answered. My wish was granted until we got back home. The girls wanted what they think is a gourmet meal of Mac and Cheese so it was just me and the hubs. I put together this salad. So simple and healthy and yet so colorful and flavorful.

On another note, how is your holiday planning going? Are you hosting any lunches/dinners? I am spent late Sunday night menu planning for couple of parties that I am hosting this month. Such a glorious month this is and everyone seems to be a wee bit happier.

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Ingredients:

For the Salad: Serves 2

  • Couscous uncooked 1 cup
  • Water as per package instructions to make Couscous
  • Red Onion per taste or 3 tsp per person
  • Pomegranate seeds
  • Cucumber cut small pieces 1 cup per person
  • Red Pepper cut small 1/2 cup per person

For the dressing

  • Olive Oil 2 Tbsp
  • Lemon Juice 1 Tbsp
  • Honey 1/2tsp
  • Salt and Pepper per taste

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Directions:

  • Prepare Couscous per package instructions. Let it cool slightly.
  • Mix all the Dressing ingredients.
  • Mix Couscous, Cucumber, Red Pepper and Red Onion.
  • Drizzle the dressing on top and mix.

Enjoy.

xo

Simple and Healthy Cabbage Saute

You would be totally surprised that this dish originates in Indian cuisine. Most people who are acquainted with Indian cuisine know Butter Chicken or Chicken Kadai and Occasional Paneer dish. Indian cuisine also consists very simple and healthy dishes like this cabbage saute that comes from Western State of Maharashtra. It is used in day today menus and usually accompanied with Daal and very thin Rotis. This dish is so mild that you could simply skip the green chilies and have it as a warm Salad or may be accompany it with some yogurt and cucumber raita, go carb free, people. 

This recipe is so simple and yet there must be at least a hundred variations of this depending on the household. Here is how we like it.

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Continue reading

Healthy Chana Daal with Tomatoes

D1When I started this blog, initially my vision was only to share the recipes without paying much attention to what goes into it. I believed in working out to burn the calories. I was not the one for dieting and I didn’t pay too much attention to what I was eating. Over the time as I grow older and my children are growing up I realize that my family not only needs to eat fresh and seasonal food but I also need to pay attention to how healthy our food is. I made little changes in our diet which really have been showing the difference in terms of how much more energy I have and how focused I stay on the tasks at hand. Although the kids still eat as many carbs as they like, me and my husband are changing our carb-heavy dinners. We eat dinner sometimes fairly late and eating a lot of carbs at that time was starting to take its toll. I came across this Daal preparation in one of my favorite books, Madhur Jaffrey’s Vegetarian. Her version is more spicy so I toned it down and changed the recipe around so it can be eaten without the side a Rice thus avoiding the starch. So if you feel like eating Indian food but are not willing to compromise on your low carb diet, this is the recipe for you. Continue reading

Brown Rice and Millet Pancakes

I don’t need to give much introduction for this healthy and versatile item.  There are end less possibilities with what vegetables you can add to this yummy pancake. Add grated carrot or beets or tomato. Simply anything you fancy.

This is one of our go to week-night meal when Mommy gets home late and everyone is ready to eat the kitchen.

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Ingredients:

  • Brown Rice flour 1/2 cup
  • Millet Flour 1/2 cup
  • Egg 1
  • Onion 1/2 chopped in small pieces
  • Green Pepper 1/4 chopped in small pieces
  • Green Chili (optional) per taste grated. I used about 1/2 tsp
  • Ginger grated 1/2 tsp
  • Mint about 5 leaves chopped very small
  • Salt per taste. I used 1/8th tsp

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Directions:

  • Whisk the egg in a separate bowl and keep aside
  • Mix Brown Rice Flour, Millet Flour, Onion, Green Pepper, Green Chili, Ginger, Salt and Mint in a large bowl. 
  • Add the Egg to the above mixture and mix thoroughly.
  • Adjust Salt and Green Chili
  • Thin out this mixture to a thinner than Pancake batter (or Uttapa batter) by adding water.
  • Spray non stick spray on a skillet.
  • Spread the batter on the skillet that should thinner than pancake consistency.
  • Let Cook and turn over. Both sides should be golden brown. Keep the heat to medium throughout cooking.

Enjoy

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Vermicelli (Semiya) Upma

 

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Ingredients

Vermicelli (Semiya) 1 1/2 cups

Onion Medium size, cut into small pieces

Urad Daal 1 Tbsp

Mustard seeds 1/2 tsp

Red Chili 1 whole

Curry leaves 4-5

Ginger 1/2 tsp freshly grated

Asafoetida a pinch

2 Tbsp Ghee or Oil (Use Canola or Grapeseed)

Salt per taste

Sugar per taste (optional)

Water about 1 cup

Lemon Juice 1 tbsp adjust per taste

Coriander/cilantro leaves for garnish

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Directions :

Break Vermicelli into smaller pieces and roast with a bit of ghee or oil. Keep aside once browned and fragrant. You will have to keep stirring so as not to burn.

In a large sauce pan, heat oil/ghee. Add Urad Daal and let it brown slightly. Add Asafoetida, Mustard seeds and cumin seeds and let the mustard seeds sputter.Add curry leaves and then Onion. Saute the onion for about 3 minutes on medium flame. Now add ginger and red chili, saute for another 30 seconds. Add water, salt and sugar and let it come to boil. Now add Roasted Vermicelli, lower the flame, cover the pan and let it cook until all water is absorbed. Take off the heat and garnish with coriander leaves. Squeeze a bit of lemon juice before serving. Serve warm.

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Enjoy.

 

 

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