Some of the most traditional foods of India are wholesome in nutrition and even though these foods existed before any knowledge of nutritional benefits, they were designed to aid healthy living. We have turned to new age health foods such as oats, flax etc. having forgotten the benefits of the food eaten by our ancestors. One such power breakfast is Kadala curry served in Kerala along with puttu. The puttu is made with red rice flour and the kadala curry is made with black garbanzo beans. This combination of carbohydrates, protein and healthy fats from the coconut is a powerful whole grain breakfast that is so much superior than any energy bar or cereal that is found in the markets today. I often make this kadala curry for idly/dosa or appam and it goes equally well with them. Ingredients: 1 cup black chick peas/black garbanzo beans 1 tsp coconut oil 1 onion, sliced 2 bay leaves 1 tomato, chopped 2 green chillies, slit 1 tsp chilly powder 1/2 tsp turmeric powder 1/2 tsp garam masala salt, to taste For spice paste: 1 tsp coconut oil 1/2 cup grated coconut(fresh/frozen) 5 shallots/pearl onions, sliced 3 tsp coriander seeds 2 cloves 1 inch piece of cinnamon 1/2 tsp fennel seeds 1 inch piece of ginger, chopped 4 cloves, garlic For tempering: 1 tsp coconut oil 1/2 tsp mustard seeds 2 red chillies 1 sprig curry leaves Method: Soak the black garbanzo beans in water for 6-8 hours or overnight. Drain the soaked water before cooking. Heat 1 tsp coconut oil in a pan. Add the cloves, cinnamon and fry for a few seconds. Add the coriander seeds and fennel seeds and toast the seeds. Add the sliced shallots and fry until golden. Add in the ginger and garlic. Toss for a few Read More..
I had bookmarked a recipe for Lemon Quinoa from Pavithra of Dishes From My Kitchen, a very long time ago. Since then, I have been making this on a regular basis and gradually adapted it to my style. I figured I had not posted this recipe and so, here it is. Check out Pavithra’s blog for some awesome pictures, and another variation featuring edamame beans. This recipe is very tasty as is nutritious with a lot of protein and fiber from the quinoa and the black garbanzo beans. It is also very easy to make, if you have precooked garbanzo beans on hand. I usually soak large batches of beans, cook them and freeze them, so that I can put together a dish like this very quickly. Ingredients: 1 cup Quinoa 1/2 cup Black Garbanzo beans, dry(or 1 cup cooked) 2 tbsp Gingelly oil 1 tsp mustard seeds 1 tsp split urad dal 2 tsp channa dal 1 tsp cumin seeds 2 tbsp chopped ginger 6 Green chillies, slit 1 sprig, curry leaves 2 tbsp lemon juice 1/2 tsp turmeric powder salt to taste 2 tbsp chopped cilantro, for garnish Method: To cook the Quinoa Rinse the quinoa under running water. Place 1 1/2 cup water in a saucepan. Bring this to a boil. Add the quinoa to this, and let it boil until the quinoa almost absorbs the water. Clamp a lid and lower the heat and let it continue for 2-3 minutes. Let the quinoa rest for a while before fluffing with a fork. Let it cool before making Lemon quinoa. Alternatively to cook quinoa using pressure cooker, use 1 1/4 water for 1 cup quinoa and pressure cook for 3 whistles. Let sit and fluff with fork. To cook the garbanzo beans Soak the garbanzo beans in Read More..
Off late, I have been trying a lot of things for the first time. My last post was my first ‘Jam’ recipe. This post is my first post, roasting my own red peppers. I did it over an open flame and it is so easy. A jar of roasted red peppers costs about $4 at the grocery store, and it has approximately two bell peppers only, maybe even less. It is preserved in water, but this one is fresh and can be kept in the fridge for a week or so if needed. You can use the roasted red peppers in any way, use it in salads, toppings for pizza, make hummus or pesto etc. Here, I have used it in a healthy soup with chickpeas. To make Roasted Red Peppers: If you have a gas stove, you can do this over an open flame, if not use the broil mode in the oven, or a grill. The method is the same: Char the skin of the red pepper. Hold it with tongs and keep turning to ensure an ever char. Once the outer skin is completely blackened(I know, it doesnt look very palatable right now, but trust me.), place it in a bowl and cover it with plastic wrap. Set aside to cool completely. When cool take a paper towel and rub it on the pepper to remove the charred outer skin leaving you the flesh of the roasted pepper. Cut into strips, removing the seeds and the stem. Place in a bowl and cover with olive oil, or place in a ziploc bag and freeze for later use. Roasted Red Pepper Chickpea Soup Ingredients 2 roasted red peppers(using method above) 1 large onion chopped 2 cloves garlic, chopped 2 tsp red pepper flakes 2 tbsp olive oil 4 Read More..