Posts in category: Mains

Serves: 4

INGREDIENTS:

2 cups kuttu atta (buckwheat flour)

2 sweet potatoes (boiled, peeled, mashed)

2 finely chopped green chillies

1 tbsp jeera

Fresh coriander leaves,chopped

Rock salt as per taste

Pinch of black pepper

Coconut butter for application

METHOD:

• Mix kuttu atta, sweet potatoes, green chillies, jeera, coriander leaves, black pepper & salt. Add water & knead to make a smooth & flexible dough. Keep it aside for 30 mins.
•  After the dough has rested for 30 mins ,make a small paratha ball & roll into a paratha.
•  Heat the tava and put the paratha. Apply little coconut butter on the paratha, especially on the outer edges.
• Flip it when it turns little brown. Apply little coconut butter on the other side as well.
• Again flip & cook the other side. Remove when cooked from both the sides & serve hot.

NUTRITION CONTENT:

Serves: 1

INGREDIENTS:
1/2 cup rajgira atta
1 steamed potato (mashed)
1 green chilli
Coriander leaves
Rock salt
Pepper
Jeera powder
1 tsp coconut butter (optional)

METHOD:

• Mix all the ingredients in a bowl and mix it well with enough Water to make a Dough.
• Make sure to have enough Flour to dust while rolling the Dough as Rajgira does not have gluten.
• Divide into equal balls and roll into Rotis.
• Heat a tava and rub it with half a Potato to make sure the roti does not stick to the tava or you can use 1/2 tsp of Coconut Butter.
• Cook the Roti on both the sides till it is golden brown and serve hot.

NUTRITION CONTENT:

Serves: 6

INGREDIENTS:

1 cup Chana dal

2 cup Water

Rock salt

1/2 teaspoon Haldi (Turmeric powder)

1 small green chilli

FOR MASALA

2 cups chopped spinach

1 small onion chopped

1 small tomato, chopped

1 tsp ginger garlic paste

1/2 teaspoon Cumin seeds (Jeera)

1/2 teaspoon red chilli powder

1/8 teaspoon Hing

1 teaspoon Coriander powder

METHOD:

• Wash the dal well and then soak it for 1 hour.
• In a pressure cooker, add the dal, water, salt, haldi, green chilli and cook for 4-5 whistles till the dal is soft. Once cooked keep aside.
• In a pan, dry roast the jeera, add ginger garlic paste, hing and onions and saute well till onions turn translucent. Then add the tomatoes, red chilli powder, coriander powder and cook till tomatoes are cooked.
• Now Add the spinach and cook for few minutes only. And then add this mixture to the dal and mix well.
• Serve with organic brown rice.

NUTRITION CONTENT:

Serves: 2

INGREDIENTS:

1/4 cup diced onion

10 mushrooms, thinly sliced

1 clove of garlic, minced

1 1/2 cup water or vegetable stock

1/2 cup gluten-free steel cut oats

1/2 cup nutritional yeast

2 garlic cloves, chopped

1 teaspoon onion powder

Red pepper flake

1/2 teaspoon Italian seasoning

1 cup spinach or greens, chopped into small pieces

1/2 lemon, juiced

Black pepper to taste

Italian herbs

METHOD:

• To a vessel on medium heat, add the mushrooms and onions along with a tablespoon or two of water. Saute until the mushrooms are softened, and the onions are translucent.
• Add remaining ingredients except for the spinach and lemon juice.
• Bring the mixture just to a boil, and then reduce the temperature to low
• Allow to simmer uncovered for 10 mins, stirring frequently to make sure nothing sticks to the bottom of the pot. If the water seems to be evaporated before the 10 minutes are up, add a few tablespoons of water and continue to cook.
• When the time is up, add the lemon juice and spinach. Stir to combine, and then place a lid on the vessel and allow to rest for 1 minute.
• Spoon your risotto oats into a bowl, and top with italian herbs.

NUTRITION CONTENT:

Serves:2

INGREDIENTS:

¼ cup carrots, (cut into 1/4-inch rounds or semi-circles, or dice)

¼ cup green beans (cut into 1/2-inch pieces)

¼ cup green peas

¼ cup bell peppers (1/2 inch dice)

¼ cup onion (finely chopped)

½ cup tomatoes (pureed)

½ cup potatoes, (cut into 1/2-inch dice)

½ cup coconut milk

¼ cup soaked cashews

1/4 tbsp poppy seeds

½ tsp vegetable oil

¼ tbsp ginger (crushed into a paste or grated)

1 large cloves garlic (crushed into a paste or minced)

¼ tsp cayenne pepper (use less if you prefer)

¼ tsp turmeric

¼ tbsp coriander powder

½ tsp cumin powder

2-3 curry leaves

½ tsp garam masala powder (optional)

Salt to taste

METHOD:

• Steam the beans, carrots, green peas and potatoes and keep aside.
• Place the coconut milk, soaked cashews and poppy seeds in a blender and blend until you have a smooth paste. Add little bit of water if needed.
• Heat ½ tsp of oil in a medium skillet or pot. Add chopped onion and saute until it starts to turn translucent. add crushed garlic and grated ginger to this and saute for another 30 seconds.
• Add the tomato puree with red chilli powder, coriander powder, cumin powder, turmeric and garam masala if using. Stir well and let the tomatoes and onion cook for about 5 minutes.
• Add the chopped bell peppers, green peas and the cooked veggies. If the curry is too thick, add some water to thin it out to your preference. (A korma is not too watery)
• Mix well and let the curry come to a boil. Turn down the heat, cover and let it cook for another 2-3 minutes.
• Stir in the blended coconut-poppy seed-cashew paste and season with salt.
• Heat through but turn of the stove before the coconut milk boils.
• For the tempering, heat ½ tsp oil. Add cumin seeds and when they start to splutter, add the curry leaves and stir fry for 30 seconds more.
• Turn off the heat and pour the tempering over the korma.

NUTRITION CONTENT: