Quinoa Mung Dal Pongal

Quinoa Mung Dal Pongal

1 cup mung dal

11/2 cup quinoa

2 tbsp coconut powder

Salt

5-6 curry leaves

2-3 whole red chilies 

2 cube chopped ginger

3 tbsp ghee

1/4 tsp Hing

1/2 tsp Rye And Zeera. 

5 cup water

Wash dal and quinoa and add 5 cup water. Add coconut powder, salt and ginger to it.

Heat ghee, add Hing, Rye, Zeera, red chillies and curry leaves. Add the seasoning to dal quinoa mix and pressure cook for 2 whistle. You can cook in a pot on medium heat until ready. 

Serve with coconut chutney and Sambar.

Chipotle fiery hot salsa!

Chipotle fiery hot salsa!

20 Red dry whole peppers

1 tbsp Toasted sesame seeds 

4 tbsp White vinegar

1 clove Garlic

1 tsp Oregano

Salt

2 cloves

1 tomato

2 tbsp olive oil

Toss all the ingredients in a food processor and blend them into a fine saucy salsa. Serve with chips. 

Fattoush Italian Cold Pasta

Fattoush Italian cold pasta fusion!

2 cup cooked bow tie pasta

Fattoush salad dressing (clove of garlic, olive oil, sumac powder, mint powder, lemon, salt and pepper)

2 tbsp pine nuts

2 tbsp feta cheese.

2 tsp Italian seasoning 

2 tsp habanero hot sauce

( your choice of finely chopped vegetables about 6-8 cups)

I used Kale, curly parsley, spring onion, tomato, cucumber, multicolor pepper, olives, purple cabbage, broccoli and jalapeño.

Dump all ingredients in a bowl toss and cool for half hour in refrigerator. Serve chilled.

Quinoa Brown rice Stuffed Veggie bake!

Quinoa, brown rice Stuffed Capsicum and Tomato Bake!

I pack pre cooked  seeds of change Quinoa and brown rice ( from Costco) you can substitute any seasoned rice if you want. 

2 cup finely chopped your choice of Vegetables like mushrooms, spring onion, tomato, cooked sweet potato and jalapeño. 

4 capsicum and 4 tomatoes.

Scoop out the center of capsicum and tomato. 

Mix rice and vegetables, add salt and pepper.

Stuff this mix in capsicum and tomatoes. Place all of them on a baking tray and cover with foil. Bake on 375F for 8-10 minutes. Remove foil, add shredded cheese over the stuffed vegetables and broil on high for 1-2 minutes. Serve hot! 

Black Bean Spinach veggie burrito!

Low carb low calorie brown bag lunch!

Black bean spinach wrap

( makes 2 meal size burritos under 200 calories )

2 low carb 60 calorie each tortilla (from Bush's)

2 tbsp black bean spicy dip by dessert pepper trading company from Bush's ( 25 calories)

6 slices of onion ( 35 calories)

6 slices of green pepper ( 10 calories)

1 cup spinach ( 6 calories)

Brush 1/2 tsp oil ( 20 calories) on heated iron skillet, just enough to coat the skillet. dump all veggies over it and let it char a little for about 7-8 minutes. 

Microwave bean dip for 40 seconds.

Place bean dip and veggies in the center. Fold it like a burrito and wrap it in butter or parchment paper. Saran Wrap it. Good to go filling and tasty brown bag lunch. 

Coconut Milk Rice Noodle Vegetable Soup

Coconut milk, rice noodle vegetable soup

Makes 6-8 servings.

6 cups water (1500ml)

2 tbs coconut milk

1 cube grated ginger

2 clove garlic

1/4 tsp Lemon zest

1/4 tsp coconut oil

1 tbs vegata soup seasoning.

1 tbs sriracha hot sauce

2 tbs chili garlic sauce.

Throw all the above ingredients into water and bring it to a boil.

For vegetables and rice noodles:

11/2 chopped  tomato

1/2 cup cubed tofu

100 gms rice noodles ( uncooked)

Vegetable preferred ( you can use your favorites)

Combination of any 3-4 of the following vegetables like mushroom, pea pod, broccoli, spring onion, celery,  carrots, water chestnuts, baby corn, bamboo shoots.

To the above boiled water broth toss in all the tofu, rice noodles and vegetables and heat for couple minutes. Do not over cook. Garnish with cilantro, spring onion or lemon grass or basil. Add a drop of soya sauce before serving.