“Bread poha”

“Bread poha” made from leftover pieces of bread.

Laced with curry leaves, peanuts, green chilies and lemon juice.

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To serve 2-3 generously;

2-3 cups of left over bread (crust-less), chopped into small chunks.

1 small onion chopped fine

1 small tomato chopped fine

1-2 green chilies chopped fine

1-2 cloves of garlic minced

1/2″ ginger root, skin peeled and grated

1-2 Tbsp raw peanuts

1 tsp mustard seeds

1 sprig of curry leaves

1 Tbsp fresh cilantro leaves chopped

Juice of 1/2-1 lemon

1 tsp turmeric powder

1-2 tsp of curry powder

Salt and black pepper to taste

 

Roast peanuts on medium heat for 6-8 minutes till the raw smell goes away.

Roast peanuts on medium heat for 6-8 minutes in 1 Tbsp of OO  till the raw smell goes away.

 

 

Add the onions, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.

Add the onions, tomatoes, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.

 

Add the bread chunks. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.

Add the bread chunks.  Add the spices. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.

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“Skinny” 3 beans hummus

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1/2 cup of each; Cooked (if using canned, then rinsed and drained)

Chickpeas
Black Beans
Cannelini beans

2 cloves of garlic (smashed)
Juice of 1/2 a lemon
1 Tbsp fresh parsley
1 Tbsp fresh mint

1/3 cup of Olive oil
1/4-1/2 cup of water

Salt and pepper to taste
1/2 tsp cumin powder

Blend all. Add more water depending on your textural preference. Check for seasoning. Let chill in the fridge for atleast 30 minutes before serving.

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Roasted beets and onion chutney

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I love beets! Love, love, love them! Great for salads, roasted, raw, juices… so versatile, so pretty and sooooo nutritious!

Try my super awesome and delicious Roasted beets and onion chutney today! Sweet, savory and so easy! Perfect on a crispy baguette with my Maharaja Kale chips for that extra crunch.

 

To make about a cup;

2 Raw Beets (Scrubbed, washed, peeled and quartered)

1 Medium onion sliced thin (I used white)

2 Tbsp Olive oil

1 Tbsp Balsamic  Vinegar

1 Clove of garlic minced

Salt and black pepper to taste

 

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Toss the beets and onions with olive oil, balsamic vinegar, salt, black pepper and garlic. Roast raw beets at 400 degrees for 40-45 minutes till fork tender. If using, canned beets (rinsed and drained), roast for 20-25 minutes.

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Let cool and chop coarsely using a blender.

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Stack it high on some fresh baguette with other goodies like your favorite salad greens and/or Kale chips!

Super Burgers!!

To make about 5-6 good size burgers;

 

1 Cup cooked quinoa

1 Cup cooked (rinsed/drained) black beans (Keep 2 Tbsp aside)

1 Cup of Kale leaves chopped roughly without the ribs

1/4 cup of carrots chopped

1-2 Green chillies (optional)

2 Cloves of garlic minced

1 tsp Coriander powder

1 tsp garam masala

Salt and black pepper to taste

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Super Burgers!! Full of Super foods!! Quinoa, Kale, Black Beans!

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Chop/Coarsely blend fresh Kale leaves (without the ribs), Garlic, carrots and black beans to a chunky paste.

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Consistency should be as above.

 

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Mix the Quinoa with the Black bean mixture

 

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Mix the left over black beans in the mixture to add some texture. Add the salt, pepper and the spices.

 

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Make hamburger patties (about 1/4″ thick) and cook in a skillet with a tsp of oil. (4-5 minutes on each side on medium heat).

 

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Serve hot/warm or at room temperature. I served this with fresh Avocado guac and mango pineapple salsa.

 

Paranthas! (Griddle flatbreads)

Growing up in a North Indian “Punjabi” home, “Paranthas” (Griddle flatbreads) are what sweet tea is to the South here in the States. It is absolutely essential! Paranthas are nothing but Griddle flatbreads stuffed with a variety of fillings. Seasoned Vegetables, minced meats etc. The most traditional Parantha is a potato (aloo) or cauliflower (gobi). Below is my recipe for a fresh “Methi” Fenugreek parantha. I added some boiled potatoes to it to cut the bitterness of the greens out. You can also make these with Kale, Spinach, Collards etc. Enjoy!

Parantha

To serve 2-3;

 

1 cup of fresh Fenugreek leaves

1 medium potato boiled (peeled and mashed)

2 cloves of garlic minced

1 tsp roasted cumin seed powder

1 tsp turmeric powder

1 tsp coriander powder

Salt and pepper to taste

 

1-1/2 cup of whole wheat flour

3/4-1 cup of luke warm water

1 tsp ghee/oil

 

Oil/ ghee to cook the paranthas

 

Fresh "Methi" Fenugreek leaves; Washed, Drained, Chopped fine

Fresh “Methi” Fenugreek leaves; Washed, Drained, Chopped fine

Mix Methi with boiled potato and fresh minced garlic

Mix Methi with boiled potato and fresh minced garlic; Mash all the ingredients well.

Add the flour, oil and water. Season with Salt and pepper and knead into dough.

Add the flour, oil and water. Season with Salt and pepper and knead into dough. Use water sparingly as required. Kneading is key here to activate the gluten.

Make a hamburger patty almost and flatten it using the palm of your hands.

Make a hamburger patty almost and flatten it using the palm of your hands.

Roll the patty using dry flour.

Roll the patty using dry flour.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

 

Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)

 

Pongal !

Happy Pongal, Happy Lohri and Happy Sankranti!

Growing up all over India exposed me to so many different types of festivals and culinary delights to go with them. One of my favorites growing up was the festival of Pongal. It is predominantly a harvest festival just like Lohri and Sankranti (which is celebrated primarily in Northern India). The festival of Pongal and the dish “Pongal” are unique to the Tamil cuisine and the state of Tamil Nadu in India. However, I have been told that some Tamilians in Sri Lanka also celebrate this occasion.

I was fortunate enough to be raised by parents who celebrated and partook in every local cultural event and festival and being married to a Tamilian, Pongal is an “adopted” festival for me. (Look at my posts on my other “adopted” festivals).

There are multiple kinds of the dish “Pongal”. My favorite is the sweet version or the “Sakkarai” Pongal. My husband is not a big fan so I made this instead. It’s a savory version called the “Ven” Pongal.

Hope you enjoy my version of “Ven” Pongal”.

Ven Pongal

Ven Pongal

 

1 Cup of Rice – rinsed and drained

1/2 Cup of Moong daal – rinsed and drained

2″ ginger root peeled and grated/minced

1-2 Bay leaf

2 Tsp cumin seeds

1 Tsp whole peppercorns

2 Tbsps vegetable oil/ghee

Salt and pepper to taste

5 cups of water (more depending upon the desired consistency)

 

Heat the ghee/oil on medium heat and add the cumin seeds. Let sputter. Add the ginger and mix well. Add the rice and daal and roast for about a couple of minutes to release the aroma.

Add the water, bay leaf and season with salt and pepper. Pressure cook for 15-18 minutes. Let the steam from the cooker be released naturally and don’t force open the cooker.

You can add more water and cook a bit more depending on your preference of the Pongal. Some people like it mushy and some like it a bit firm. I like mine like a risotto.

Pressure cook rice and lentils

Pressure cook rice and lentils

“Tadka”/ Seasonings to temper

1-2 Tsp mustard seeds

1 sprig of fresh “Kari”/ curry Leaves

2-3 Green chillies chopped (Optional)

2 Tbsp cashew pieces

2 Tbsp raisins (optional; I like them so I put them in this version)

2 Tbsp ghee

Salt and pepper to taste

 

Heat the ghee on medium heat and add the mustard seeds. Let sputter. Add the “Kari” leaves and the chillies. Mix well and be careful not to burn. Add the cashew pieces and the raisins on medium heat and brown a bit.

Be careful as the dry fruits may burn if you don’t watch over them. Add the Pongal in the mixture and heat through. Check for salt and pepper.

 

Mix the tadka with the Pongal

Mix the tadka with the Pongal

Serve hot with pickle if desired.