Homemade Chana Dhal & Chinese Spinach

In project collaboration with  Food Around The World Project

Homemade Chana Dhal & Chinese Spinach
Author: 
Recipe type: Side Dish
Cuisine: Italian
 
We love Indian food. At home, it is very unusual if we don’t have Indian food at least once a week. The aromas, the textures, the spicy flavours of this wonderful culture, delight our guests, as well. But, let's talk about the Dhal. Dahl, which is also often spelled daal, and dal, is essentially a thick South-Asian-inspired lentil stew, which is often prepared with ghee or clarified butter. This recipe uses a little sesame oil for depth and flavour instead of ghee, and to make it vegan as well. There are actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various different spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas among others. It's easy to modify a dahl to make it mild or spicy, or to create a full dah-based meal, or a side dish. This simple dahl is one of my favourite go-to recipes as it is easy to prepare with pantry staples, and quick to make in one pot. It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a party. It is also a great to-go leftovers lunch that can be served with naan and tea.
Ingredients
  • • 1 tbsp. sesame oil
  • • 1 red onion, finely chopped
  • • 1 garlic clove, crushed
  • • Thumb-sized piece ginger, peeled and finely chopped
  • • 1 red chilli, finely chopped
  • • 1 red tomato, peeled and cut into cubes
  • • 1½ tsps. ground turmeric
  • • 1½ tsps. ground cumin
  • • 1 ½ tsps. Garam Masala
  • • 2 sweet potatoes (about 400g/14oz), cut into even chunks
  • • 250g Chana Dhal
  • • 600ml vegetable stock
  • • 80g of Chinese spinach
  • • 4 spring onions, sliced on the diagonal, to serve
  • • 1 tbsp. ginger, sliced finely, to serve
  • • 1tbsp. green chilli, finely chopped, to serve
  • • ½ small pack of Thai basil, leaves torn, to serve
  • • Cooked rice, as side dish
  • • Sour cream
Instructions
  1. Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, tomato and chilli, cook for 1 min, then add the spices and cook for 1 more min.
  2. Turn up the heat to medium, add the sweet potato and stir everything together, so the potato is coated in the spice mixture. Tip in the dhal, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 30 mins or until the split chickpeas are tender and the potato is just holding its shape.
  3. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top it with the spring onions, chilli, ginger and basil to serve.
  4. Serve with rice and sour cream as you like.
  5. Enjoy!!

 

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Asian Carrot Ginger Lentil Soup

Asian Carrot Ginger Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
Ingredients
  • ½ cup Mixed lentils
  • 1 Carrot
  • 1 Onion
  • 1 Green Bell Pepper (Capsicum)
  • 1 Celery
  • 2 inch Ginger , sliced
  • 1 Fresh Red Chilli
  • 2-1/2 cup Vegetable stock
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Sesame oil
  • ¼ teaspoon Sesame seeds (Til seeds)
  • 2 Spring Onions (Scallion)
  • Salt , to taste
Instructions
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.

 

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Prawn In Black Bean Sauce

Prawn In Black Bean Sauce
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you are tired of repeating the same recipe with prawns then follow this simple preparation which is easy to cook and anyone can try to make it successful. An Asian dish with black bean paste that is extremely delicious and very popular in Asian restaurants. Use some mushrooms for the gravy and you are ready to score few extra accolades from your family Fried Rice members.
Ingredients
  • 6 Prawns
  • 5 Garlic , chopped
  • 1 Thai Red chilli (Birds Eye Chilli) , chopped
  • 2 teaspoon Sesame oil
  • 1 teaspoon Ginger , chopped
  • 1 Onion , sliced
  • 2 teaspoon Black beans sauce , or black bean paste
  • 2 Button mushrooms , sliced
  • 2 tablespoons Water
  • Salt , to taste
Instructions
  1. To begin making the Prawn In Black Bean Sauce recipe, first clean and wash the prawns and slit in butterfly cut.
  2. Heat oil in a heavy bottomed pan and add ginger, garlic, onion, and chillies. Let it cook for about 2 to 3 minutes.
  3. After 2 to 3 minutes, add the prawns and let it cook for another 5 minutes.
  4. After 5 minutes, add sauce and mushroom with 2 tablespoons water. Mix and stir till prawns are fully cooked. Serve hot.

 

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Crab In Hot English Mustard Sauce

Crab In Hot English Mustard Sauce
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crabs are my favourite for weekend menus. Apart from cooking in usual tomato onion gravy, now I also use hot english mustard sauce to cook up the dish for variation and found it to be a tasty add up for my fusion cuisine. In Crab In Hot English Mustard Sauce recipe, Crabs are first boiled, then fried and at last tossed with sauce. Sesame oil is used to give a oriental flavour.
Ingredients
  • 4 Crabs
  • 2 tablespoon Sesame oil
  • 4 teaspoon Hot English Mustard
  • ½ cup Water
  • 5 Dry red chillies
  • Spring Onions (Scallion) , for garnish
  • Salt , to taste
Instructions
  1. To begin making the Crab In Hot English Mustard Sauce recipe, firstly boil the crab. Set it aside.
  2. Take a bowl and mix water and sauce.
  3. Heat a heavy bottomed pan/wok with oil and fry the red chillies. After a minute add the crabs and fry for 5 minutes.
  4. Ater 5 minutes, add the sauce mix and coat the crabs on low flame. Check the salt and garnish with scallions.

 

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Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe

Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A very healthy and simple steamed fish recipe, inspired by Asian cuisine. Here, a whole fish is the main ingredient that is steamed and topped with green Asian spices and sauce in Lemony Steamed Fish In Sichuan And Sriracha Sauce Recipe. I have picked up a fresh local river water fish "Carp" from the market. But you can choose to use your favorite fish like Halibut, Red Snapper, or any fish of Asian origin with fewer bones. This Lemony Steamed Fish recipe is a fine creative side dish with Sichuan And Sriracha Sauce for any party from your kitchen to amaze your guests.
Ingredients
  • 500 grams Fish , whole (carp fish)
  • 2 teaspoon Lemon juice
  • Lemon , slices (few)
  • Black pepper powder , to taste
  • 2 cups Water
  • Salt , to taste
  • 3 teaspoons Ginger , finely sliced
  • 5 Garlic pods
  • 5 Dry red chillies
  • 2 Green Chillies , slit
  • 1 Stalk Lemongrass
  • 3 sprig Spring Onions (Scallion) , chopped
  • Coriander leaves (Dhania) , Few (chopped)
  • 1 teaspoon Fish sauce
  • 3 teaspoons Red Chilli sauce (Sichuan Sauce)
  • 3 teaspoon Sriracha sauce
  • 2 tablespoon Sesame oil
Instructions
  1. To begin making the Lemony Steamed Fish In Sichuan And Sriracha Sauce, first clean and dry the fish, make few slits and rub salt, pepper and lemon juice to marinate for 15 minutes.
  2. Heat a steamer with enough water adding lemon grass few ginger slices. Once the water boils, place the fish on the steamer rack and cover to steam for at least 15 minutes until fully cooked. Remove and set aside. Check the salt seasoning.
  3. Meanwhile, take a bowl and mix the three sauce, ginger and coriander leaves.
  4. Heat oil in a frying pan and add the garlic, red and green chilies. Stir in the mixed sauces for 1 minute on high heat.
  5. Pick a fine serving platter, place the steamy fish on it and pour the cooked sauce over it so it coats entirely. Garnish with more lemon slices, coriander leaves, and chillies.

 

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Prawns In Thai Creamy Ginger Coconut Sauce Recipe

Prawns In Thai Creamy Ginger Coconut Sauce Recipe
Author: 
Recipe type: Side Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
We all love to eat prawns, my favourite is cooking it in thai sauce. It is simple and easy to cook. This recipe includes cream, coconut milk and ginger to make the creamy gravy. The sweet aroma of basil, the tangy lime flavour and the use of fish sauce makes all the difference to coat the prawn and enhance its taste. A must try for all seafood lovers during this monsoon season.
Ingredients
  • 200 grams Prawns
  • ½ cup Coconut milk
  • 1 teaspoon Fresh cream
  • 5 Basil leaves
  • 1 teaspoon Ginger , paste
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • ¼ teaspoon Fish sauce
  • 2 Lime Wedges
  • Coriander leaves (Dhania), handful
  • 2 Tomatoes
  • Red Yellow and Green Bell Peppers (Capsicum) , chopped into chunks
  • 1 Stalk Lemongrass
  • 1 Lime leaves
  • 1 teaspoon Sesame oil
  • ¼ Water
  • Salt , to taste
Instructions
  1. To begin making the Prawns In Thai Creamy Ginger Coconut Sauce, firstly clean the prawns nicely.
  2. Heat a saucepan with sesame oil and add ginger, garlic, lemongrass, fresh red chilli, and salt to fry for 5 minutes.
  3. Add the prawns, fish sauce, coconut milk, water, bell pepper and cook for 7 minutes or so.
  4. After 7 minutes, add tomato, basil, coriander leaves and salt. Garnish with cream, coriander leaves and lime wedges. Serve hot.
  5. Serve Prawns In Thai Creamy Ginger Coconut Sauce along with Steamed Rice and Thai Som Tum for a weekend meal.

 

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Buddha Bowl With Asian Honey And Lemon Dressing Recipe

Buddha Bowl With Asian Honey And Lemon Dressing Recipe
Author: 
Recipe type: Salad
Cuisine: East Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Buddha Bowl With Asian Honey And Lemon Dressing Recipe is a vegan recipe that is inspired from the food of Tibetan monks, and hence named, Buddha bowl. This bowl is aimed to achieve calmness even through the food that is consumed. This aids in the attainment of peace through the Buddhist way of life, is what is believed. The Tibetans prefer eating the set portion of non spicy plant based, dairy free boiled veggies, grains, fruits and nuts. I have made a homemade dressing as mildly spiced as possible, which you can opt to use or leave it completely, like done traditionally in the Buddha Bowl. I have loaded this bowl with steamed cabbage, carrot cucumber, apple, black berries with a light Asian honey and lemon dressing. You can fill your bowl with all your tasty rainbow coloured fruits and vegetable favorites that are full of fiber, protein and vitamins and eat to be friendly with your blessed inner being that will only emit calming happy vibes all around you. My recipe is enough to feed one person for a single meal plan, you may add up more to make multiple bowls of goodness in desired quantity. Perfect to inspire your health routines as a meal after yoga or just anytime of the day but mainly before evening.
Ingredients
  • ½ Carrot , sliced
  • 1 cup Cabbage , shredded
  • ½ Cucumber , sliced
  • ¼ cup Green Moong Sprouts
  • ¼ cup Kabuli Chana (White Chickpeas) , soaked overnight, pressure cooked al dente
  • ½ Apple , sliced
  • 5 Blackberries
  • 2 teaspoon Sesame oil
  • 1 teaspoon Honey
  • 1 teaspoon Lemon juice
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • Black pepper powder , to taste
  • Salt , to taste
Instructions
  1. To begin making Buddha Bowl With Asian Honey And Lemon Dressing Recipe, clean all the fruits and vegetables, and pat dry the veggies a bit, so that they wont retain any excess water.
  2. Also prep the chickpeas by cooking in pressure cooker till al dente.
  3. Cut the carrot, cucumber, apple in thin slices. Finely shred the cabbage.
  4. Also heat a vegetable steamer and steam the shredded cabbage for about 5 minutes or till cooked al dente. Keep it aside.
  5. Keep the lentil sprouts, boiled chick peas in two different bowls.
  6. Take a small glass mixing bowl and stir in sesame oil, lemon juice, honey, nigella seed, salt. Mix well till combined.
  7. Take the bowl and arrange the fruits and vegetables, chickpeas in your desired artistic style.
  8. Sprinkle the dressing all over on top or serve the remaining dressing in a separate sauce bowl.
  9. Serve Buddha Bowl With Asian Honey And Lemon Dressing Recipe on its own immediately, with the optional homemade dressing suggested in the recipe. You can serve a glass of Cantaloupe (Melon) Juice Recipe or Gooseberry Ginger Detox Health Drink Recipe along.

 

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Spicy Milky Mushroom with Lemon and Red Chilly Sauce Recipe

 

SPICY MILKY MUSHROOM WITH LEMON AND RED CHILLY SAUCE
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 Milky Mushroom slitted
  • ½ Carrot cut into long thick sticks
  • ½cup Onion chopped
  • 1 tsp Ginger chopped
  • 3 Garlic pod chopped
  • 1 Green chilly chopped
  • 1tsp Gondhoraj lebu/kafir lime juice
  • ½tsp Sugar
  • ⅛tsp Salt or as per taste.
  • ½tsp Red chilly paste
  • 4tsp Sesame oil
  • ¼th cup Water for sauce
  • ¾ cup Water for frying.
Instructions
  1. Heat a frying pan with 2tsp of sesame oil on medium flame.
  2. Add the mushrooms and stir fry with water then cover to cook on medium low flame for 30 minutes and stop the flame.
  3. In another frying pan add 2tsp oil .
  4. Add rest of the ingredients except water and lemon and fry for 2 minutes.
  5. Add the mushroom ,lemon juice and water and fry coating the mushroom for another 15 minutes or more on medium low heat.
  6. Once the mushroom is cooked remove from frying pan and serve hot

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