Horsegram Dosa

Horsegram Dosa
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Horsegram is considered to be a super food and is a popular beneficial ingredient addition for recent times for almost in every recipe as far as applicable in our daily food chart. Horsegram dosa is an old recipe from South India for vegans as the lentil is high in protein content and pairs well as an alternative to urad dal. Savory Indian crepes with masala potato stuffing. Next time prepare the dosa batter with horse gram, power packed with iron, calcium and protein goodness for a healthy breakfast option.
Ingredients
  • 2 cup Raw Rice
  • 1 cup Horsegram
  • 1 teaspoon Fenugreek seed
  • Water to make batter
  • Oil for frying
  • Salt to taste
  • Potato Stuffing:
  • 4 Boiled Potato cubes
  • 2 Onion sliced
  • 1 teaspoon Mustard seed
  • Few Curry Leaves
  • 1 teaspoon Turmeric powder
  • 11/2 teaspoon Chilli Powder
  • 2Green Chilli
  • ¾tth cup chopped Coriander Leaves
  • 2 teaspoon Oil
Instructions
  1. First wash the rice and horsegram. Soak for 5 hours in water.
  2. Grind the rice and horsegram with ½ cup water and fenugreek seed. Keep the dosa batter in a deep vessel, cover it and let it ferment overnight for 10 hours.
  3. Now prepare the potato stuffing.
  4. Heat a frying pan with oil, temper with mustard seed, curry leaves and fry the onions.
  5. Add the turmeric and chilli powder, boiled potato cubes, green chilly and salt. Stir fry for 2 minutes. Reserve in a bowl.
  6. To prepare the dosa, mix the fermented batter with salt and water if required for few minutes before use. Check for seasoning.
  7. Heat the dosa tawa with 1 teaspoon oil, spread ¼th cup batter or less into a a circle shape on high heat. Cook for 1-2 minutes.
  8. Turn the dosa upside down and fry for less than a minute.
  9. Take about ½ cup of potato stuffing, spoon it on one half portion of dosa, spread from both side.
  10. Garnish with chopped coriander leaves. Now cover the stuffing with the rest half portion of dosa.
  11. Serve hot dosa with tomato and coconut chutney.

 

Please follow and like us:

Matar Masala Tofu

Matar Masala Tofu
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a low-fat vegan recipe, extremely delicious to taste for those who have already introduced tofu in their daily diet. For others who already know the important nutritional values of tofu but still thinking how to introduce in the main course then this recipe will help them find a way to balance with native Indian taste. Here it is used as a substitute for paneer recipe. Tofu, a component in Asian cuisine has gained much popularity due to its high protein content that simply help to lose body weight, lowers cholesterol, good source of iron, calcium and antioxidants.
Ingredients
  • 200 grams Tofu , masala
  • ¾ cups Homemade tomato puree
  • ¼ cup Green peas (Matar)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Ginger , paste
  • ⅛ teaspoon Garam masala powder
  • Green peas (Matar) , A handful
  • Curry leaves , a few
  • 1½ cups Water
  • 3 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Matar Masala Tofu recipe, firstly cut the tofu in cubes.
  2. Take a bowl and mix all the dry masala with ¼th cup of water.
  3. Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.
  4. Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.
  5. Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Sprinkle with garam masala powder and fresh curry leaves.

 

Please follow and like us:

Uttarakhand Style Black Gram Chainsoo

Uttarakhand Style Black Gram Chainsoo
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A traditional Garhwali recipe to support the energy level of Uttaranchal locals that helps them to survive the extreme weather and boost energy. Easy recipe to follow and the additional change of cooking method will break the monotony of using Black Gram dal for daily cooking. A high protein dish so be cautious in consuming a bigger portion. Simply roasting and later grinding makes all the difference in aroma, but once you try to cook it you will come to know and will use with other ingredients to suit your taste palette like onion, tomatoes and garam masala powder.
Ingredients
  • ½ cup Arhar dal
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin powder
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 teaspoon Cooking oil
  • 1-1/4 cup Water
  • 2 Dry red chilli
  • Salt , to taste
Instructions
  1. To begin making Black Gram Chainsoo Recipe, first heat a Kadhai and dry roast the dal for few minutes until you can smell the aroma. Set aside.
  2. Once it is cooled down, grind the dry mixture to a fine powder. Heat a heavy bottomed kadhai with oil, temper with red chilli and pepper corns.
  3. Add all the masalas including coriander powder, sumin powder, red chilli powder, turmeric powder, salt with 2 tablespoons water and fry for a minute. Add the powdered dal, mix it up and then add water.
  4. Cook on medium to low flame stirring occasionally until thickens for 20-30 minutes. Once it is done, switch off the gas and serve hot.
  5. Serve Uttarakhand Style Black Gram Chainsoo along with Steamed Rice and Spicy Baby Potatoes for your weekday lunch.

 

Please follow and like us:

Uttarkhand Style Mixed Bhaddu Dal Recipe

Uttarkhand Style Mixed Bhaddu Dal Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Uttarakhand is my favourite summertime holiday spot, and we never miss it. Apart from being a popular tourist destination it similarly shares a popular vegan cuisine. A high protein vegan recipe is a must make for every family which is simply cooked and it helps in digestion especially when you are travelling. Bhaddu is actually an alloy pot they use to soak and cook the lentils for long hours. Hence the name and the local addition of selective ingredients and exploring on making tasty protein meal is highly praised by all.
Ingredients
  • ¼ cup Rajma (Large Kidney Beans)
  • ¼ cup Urad dal
  • 3 teaspoon Cooking oil
  • 1 teaspoon Ginger garlic paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • ¼ teaspoon Coriander seeds
  • ½ cup Homemade tomato puree
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Fresh cream
  • Salt , to taste
Instructions
  1. To begin making the Uttarkhand Style Mixed Bhaddu Dal recipe, firstly soak the urad dal and rajma seperately overnight or for minimum 5 hours.
  2. Heat a pressure cooker with water, cinnamon stick, cardamom and lentils, cover it and let it cook till the cooker releases 4 whistles.
  3. Take a medium wok, heat 2 teaspoons of oil, add bay leaf, cloves, whole black pepper, turmeric powder and red chilli powder. Let it cook for about a minute.
  4. Pour tomato puree and let it cook for another 3 minutes. After 3 minutes, add in the ginger garlic paste. Let it cook till the raw smell vanishes.
  5. Next, add the boiled dal to wok and simmer for 8 minutes then add the cream.
  6. Meanwhile heat a spoonful of oil in a tadka pan, add coriander seeds, cumin seeds and let it cook for about 15 seconds. Pour it over the dal, mix and serve hot.

 

Please follow and like us:

Organic Moong Dal Sprouts Salad

Organic Moong Dal Sprouts Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2
 
Moong Dal Sprouts is a simple salad recipe with high protein contents. A nutritious salad to include for your next party. Simple recipe to follow for those late afternoon cravings for any ages. Addition of organic Himalayan salt instead of regular chat masala is all that you need to make this recipe much more nutritious with addition of your favorite vegetables.
Ingredients
  • 2 cups Organic Moong Dal Sprout
  • ½ Onion
  • 1 Tomato
  • A handful of Coriander leaves
  • Himalayan Salt to taste
  • ½ Lime juice
  • 1 Green Chilli
  • ½ Red Pepper
  • 1 teaspoon Extra Virgin Olive Oil
  • A dash of White Pepper
Instructions
  1. First wash the sprouts and dry in a salad bowl.
  2. Chop the tomatoes, onion and coriander leaves.
  3. Add salt and pepper.
  4. Toss the sprouts and vegetables together with oil and lime juice and rest of the ingredients.
  5. Garnish with green chilly and red pepper.
  6. Serve cold.

 

Please follow and like us:

Quinoa And Chick Pea Salad Bowl

Quinoa And Chick Pea Salad Bowl
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
For a lean clean bowl of superfood salad , Quinoa is the best trendy option. Very easy and healthy low calorie vegan power protein ingredient which can be a substitute for rice. Addition of bell pepper, mushroom, spinach leaves, corn, tomato and cheese with your favorite spices and herbs can make the recipe even more delicious. It is actually seed and not a grain which is packed with protein, magnesium, iron and lots of dietary fiber.
Ingredients
  • ½ cup Quinoa
  • ½ cup Chick peas boiled
  • 1 teaspoon Lemon juice
  • 1 Onion chopped
  • 1 Green chilly chopped
  • 2 teaspoon Olive oil
  • 1 cup water
  • ½ teaspoon Turmeric powder
  • Lemon zest
  • A handful of Curry Leaves
  • ½ Tomato chopped
  • ½ Capsicum chopped
  • 1 Red Chilly
  • ½ teaspoon Mustard seed
  • Salt to taste
Instructions
  1. At first, heat a frying pan with oil and fry onions , curry leaves, mustard seed, red chilly and green chilly for 2 minutes.
  2. Heat a saucepan with water and add quinoa, salt and turmeric . Cover and cook for 20 minutes or until done.
  3. Take a bowl and mix the chick peas, tomato, capsicum, salt and lemon juice.
  4. Now add the cooked quinoa in frying pan with the bowl of chick pea mixture and toss well with fried onion for few minutes.
  5. Garnish with lemon zest.
  6. Serve warm or cold in a salad bowl.

 

Please follow and like us:

Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe

Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
What we need for weekday lunches is certainly a meal packed with only light nutritious wholesome goodness. This recipe is a combination of three dishes tied up with a string of tasty zing. Salmon, chickpeas and quinoa, what else you may need after having this? A very simple chick pea salad, flavored quinoa and roasted fish in harissa paste. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.
Ingredients
  • 200 grams Salmon fillet
  • 1 teaspoon Harissa paste
  • 4 cloves Garlic , chopped
  • Red Chilli flakes , A pinch
  • 2 teaspoon Olive Oil
  • ½ cup Kabuli Chana (White Chickpeas) , boiled
  • 1 teaspoon Lemon juice
  • 1 Onion , chopped
  • 1 Green Chillies , chopped
  • ½ cup Quinoa
  • 1 cup Water
  • ½ teaspoon Turmeric powder (Haldi)
  • Lemon zest
  • Salt , to taste
Instructions
  1. To begin making the Roasted Harissa Salmon With Lemony Chickpea And Quinoa recipe, first, clean the fish and rub salt, harissa paste, garlic and red chilli flakes. Mix everything well and keep it aside for 5 minutes.
  2. Heat frying pan with oil and fry the fish for 10 minutes. Remove on a platter.
  3. Heat a saucepan with water and add quinoa, salt and turmeric. Mix, cover and cook for 20 minutes until done.
  4. Next, take a bowl and mix the chick peas, salt, lemon juice, onion and green chillies. Mix it properly.
  5. Now serve fish, salad, and quinoa on a dinner plate. Garnish with lemon zest and lemon juice. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.

 

Please follow and like us: