CABBAGE THORAN

 

Ingredients

1 small Cabbage
1 Carrot

2 nos Green chilli (depending on the hotness of the chilli)
5-7 nos Curry leaves
1 small piece Ginger
5-6 nos Small onion
Salt to taste
1 tsp Mustard seeds
1 tbsp Grated coconut
1 tsp Turmeric powder
1 tsp Coconut oil

Method

Wash and grate or cut  both cabbage and carrot finely.
Then crush ginger, green chilli, curry leaves and small onions coarsely .
In a bowl add grated coconut, salt, turmeric powder, cabbage and carrot and thoroughly mix with hand.
Check the salt.
Let it rest for 10 minutes ..
Then squeeze the water with your hand and keep aside.
Now heat oil in a kadai and mustard seeds, let it splutter ,then add our cabbage -carrot mix and stir well .
No need to close the kadai .
Cook  in low flame , stirring occasionally.
With in 10 minutes  thoran will be ready .

EGG FRIED QUINOA

If you love egg fried rice and you're a fan of quinoa, then you'll love this recipe! I decided to substitute the rice for quinoa to make a high protein, low carb post workout meal.

 

Ingredients

1 cup cooked quinoa

1-2 eggs

1 red capsicum finely chopped 

1 orange capsicum finely chopped

1 tbsp soya sauce

1 tbsp Sriracha chilli sauce

Pepper as per taste 

1 spring onion finely chopped

1 tbsp olive oil

 

Method

Heat a nonstick pan, add 1tsp oil, after it becomes hot crack the eggs and scramble it. 

After egg gets cooked , transfer it to a plate.

Add remaining oil and add chopped capsicums, sauté it .

Add the soya sauce and chilli sauce and cooked quinoa. Mix well on low flame. 

Add crushed pepper and scrambled eggs and mix well.

You can add soya sauce n chilli sauce according to your taste .

Last but not the least add chopped spring onions.

PURPLE CABBAGE SALAD

Ingredients

I small purple cabbage grated 

2 spring onions finely chopped

1small piece of carrot grated

1tbsp sunflower seeds

Dressing

2 tbsp olive oil

1 tsp Balsamic vinegar

Salt as per taste

1/2 tsp pepper

Method

Whisk all the dressing ingredients in a bowl and set aside.

Place grated  cabbage , grated carrot and chopped spring onions in a big bowl.

Pour dressing over the veggies and toss well to coat. Add sunflower seeds and stir well.
Season to taste (the salad may need more salt at this point). 

Let stand at room temperature for about 30 minutes, toss before serving and enjoy.

BHINDI FRY

Ingredients

750 gm Frozen bhindi

1 onion finely sliced

1tsp kalonji or onion seeds

1tsp cumin seeds

1tbsp coriander powder

2 tbsp olive oil

1-2 tsp freshly ground pepper

 

Method

Do not thaw the frozen bhindi, keep it outside for 15 minutes.

Take a non stick frying pan , add olive oil. 

After it becomes hot add cumin seeds , kalonji , then add sliced onions and sauté till brown.

Add coriander powder and bhindi along with salt. Stir well.

Cover with a lid and keep stirring every 3 minutes. 

Once bhindi gets half cooked add pepper powder according to your spice level .

Cook on low flame with lid on. 

Once bhindi is cooked , serve it along with rice or roti.

MUSHROOM AND MIXED LEGUMES CURRY

 

Ingredients

10 button mushrooms chopped into big chunks

1 can mixed legumes , drained and rinsed (rajma, black eye peas, chole)

1 big onion finely sliced

1 tomato finely chopped 

1 tsp ginger garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp goda masala 

1 tbsp olive oil

Salt to taste

Method

Heat a kadai , add olive oil.

Add ginger garlic paste and sliced onions, sauté till raw smell of ginger garlic goes off.

Add mushroom pieces and mix well .

After 2 minutes add all the spices , salt and mix well .

Add the drained legumes and a glass of water and boil it on low flame. 

After 10 minutes add chopped tomatoes and cook until all the spices are blended with legumes .

Enjoy this curry with chapati. 

TOMATO RASAM

Ingredients

1/2 cup tomato purée

4 cloves garlic

3-5 curry leaves

1/2 shallot finely chopped

1 tbsp coconut oil

1tsp mustard seeds

1-2tsp Shakti rasam powder

Salt to taste

Method

Take a bowl , add tomato purée along with 2 cups water and mix well. 

Take a kadai and add the above tomato purée mixture , rasam powder, salt and boil it for 15-20 minutes. 

Take a small frying pan , add oil .

Once it is hot add mustard seeds, curry leaves, chopped garlic and shallots.  

Fry for a minute and pour this onto the boiled tomato mixture. 

Cover it with a lid and enjoy this rasam with rice. 

ALU KORMA

 

Ingredients

3 large Potato  chopped into bite size pieces
1 Onion finely chopped
1 Tomato finely chopped
7-10 nos Cashew nuts
1 tsp Garam masala
1 tsp turmeric  powder
1 tsp Ginger garlic paste
1 tsp Chili powder
3-5 nos Curry leaves
Salt to taste
2 tbsp Oil
Coriander leaves for garnish

Method

Soak cashew nuts in hot water for 1 hr.
Make a smooth paste  and keep aside.
Cut potatoes into bite size pieces and boil till 1/2 done
Now deep fry these oil till nice brown color appears on the top.
Take a kadai  and add oil.
Add chopped onions, ginger garlic paste and curry leaves.
Cook till onions  turn into light brown color.
Now add chopped tomato, chili powder, garam masala,turmeric powder and salt to taste.
Mix well, turn the flame to medium  and cover to cook further.
Now add the cashew  paste and 1 glass water.
Cover and cook for 5 minutes.
Now add the fried potato and cook further for another 5 minutes.
Garnish with chopped cilantro and serve hot with roti or pulao.