Turmeric ginger wasabi noodle soup!

Turmeric ginger wasabi noodle soup!

Good for stuffy nose and throat!

2 cube fresh turmeric peeled and sliced. ( or substitute with 1/2 tsp turmeric powder)

1 cube fresh ginger peeled and sliced

4 cloves garlic peeled and sliced

1 carrot peeled and sliced

1 capsicum peeled and sliced

1 bunch green onion ( use top 4-5 inch with white part save the green for garnish)

8-10 grape tomatoe sliced into two.

Angel hair pasta about half bag.

1/4 slab of tofu cubed

2 tbsp soya sauce

2 tbsp rice vinegar

1 tsp honey

1/4 tsp wasabi powder

1 tbsp habanero sauce. 

2 tbsp sesame oil or olive oil

Heat about 10-12 cups water with add angel hair pasta, fresh turmeric. While pasta is cooking sauté veggies in sesame oil in a pan or skillet. 

First Sauté garlic, ginger and onion first for a minute then add carrot, capsicum and tofu. Sauté for few minutes. Add all the sauté veggies to water with pasta in it. Add all soya sauce, rice vinegar, harden arp sauce, honey and wasabi powder. Garnish with tomato, cilantro  and serve hot. 

Tabouli fattoush salad dressing

Tabouli or fattoush salad dressing.

Makes 400ml salad dressing.

Juice of 5-6 yellow lemons

1 1/2 cup of  olive oil

2 tsp white pepper powder

1/2 tsp dry mint leaves

3 tsp sumac powder

1 tsp salt

1/2 tsp garlic powder

Whisk all the ingredients with a fork. Store in a airtight container. Should last for a week at room temperature and months in refrigerator. Shake well and Pour over salad. 

Green freeze!

Green freeze!

Portion and Freeze your greens in snack size freezer bags. Toss In spinach, kale, green boiled lentils, avocado for that green smoothie explosion!

I soaked 2 cups of dry green peas lentils in warm water over night. Boiled them in 4 cups water for 8-10 minutes. Drained excess water out. Eat them as is or Add to smoothies for protein, vitamins and minerals. They taste sweet and add the thickness to any smoothie!

Spinach cranberry chia nut salad!

Spinach cranberry raisin chia nut salad!

1 bag baby spinach

2 cups total of dry cranberry, raisins and choice of nuts.

( I used almond and cashew but pistachio, walnut and pecan will go just as well)

2 tbsp raspberry vinaigrette or balsamic vinaigrette dressing

1/2 tbsp sweet and sour or orange panda Chinese sauce

1/2 tsp mustard sauce.

1 tsp chia seeds

2 tsp olive oil or coconut oil

I cup drained mandarin wedges.

Mix sweet and sour, raspberry vinaigrette and mustard sauce in a bowl. Add chia seeds to it and set aside

Heat a large skillet.

Add 2 tsp olive oil and sauté cranberry and nut mix for 10-15 seconds. Turn gas off and Add all the spinach and dressing to the skillet. Toss gently. Don't over wilt the spinach. Remove into a cold storage container. Add mandarin slices and Refrigerate for 30 to 60 minutes and serve chilled. Optional  sprinkle sea salt, pepper or pepper flakes. 

Fresh Citrus Bath!

Fresh citrus bath! 

4 oranges or tangerine or clementine

1 lemon

4 cups of warm or hot water

Blend all 3 ingredients into a fine juice. Using a strainer pour all the juice in to your bathtub. Add few drops of Johnson baby bath or dove liquid body wash. Fill the tub with water as usual and relax as long as your schedule permits. 

orange peels and lemon peel are loaded with essential oils. You can perk it up by adding a cup of Epsom salt. You can even add few drops of coconut oil or just dump a can of coconut milk. 

There are times when we buy oranges and lemons and they are not quiet edible for lack of sweetness or may be they have been abandoned  on that shelf to decay. Just juice it and use it before you loose it!!!!! 

Don't have time for a bath right now then just cut all the citrus into wedges and freeze them until you are ready for juicing, using and rejuvenating!

Capers Kerda Achar (Pickle)

Capers ( kachra/ Kabar/ kerda) Achar

1 cup capers from whole food store. I found them from the pickle bar area by olives.

1 cup Apexa ( or any achar Methi masala)
1/2 cup mustard oil 

1 tsp Hing ( optional) 

Method: Wash capers in cold water and drain them thoroughly to get rid of all excess water and salt. The capers here are sour and salty as they are marinated in vinegar. Dry them on a paper towel or plain cloth thoroughly for 5 to 6 hours. 

Heat oil over medium heat and add Hing. Let  the oil cool down for half hour. Do not pour hot oil over achar masala as it will turn the red chili powder in achar masala brown. 

Mix capers with achar Methi masala in a large bowl and set aside.

Once the oil reaches room temperature pour over the capers and mix well. Let it marinate over night. Store in refrigerator in a glass jar with closed lid. It Should last for months and up to a year.

Quick Pizza Bite snack!

Quick pizza bite snack!

(Great for after school snack)

2-3 Greek style pita bread

I cup Pizza or pasta sauce

1/2 cup shredded mozzarella Cheese or any cheese of your choice.

Use cookie cutters or round lid to cut small rounds or hearts or any desired shape out of pita bread.

Spread pizza or pasta sauce and sprinkle shredded cheese.

Heat toaster oven on 400F on toast pizza cycle.

Line baking tray with foil and spray or grease the foil.

Place prepared pizza bites on the tray.

Toast for 3-5 minutes. Ready in minutes.

Great for after school snack. You can prepare the tray in the morning or precut pita and store it in the fridge. You can add any topping of your choice and build it your way. Toppings like fresh basil, onion, mushroom, avocado.... Have it any way you want it. 

Idli Stir fry with Mediterranean Masala!

Idli stir fry with Mediterranean biryani masala.

12 to 14 Idli ( each cut into 4 pieces)

( I usually pour batter in a plate and steam like Dhokla and cut into cubes. I also prefer less soft idli for this recipe as the moisture of sautéed vegetables make them soggy if the idli's are too soft)

1 sliced Onion

1/2 cup each of thin sliced red and white Cabbage, Carrots, Capsicum, Spring onion, baby corn,cilantro and Tomatoes

3 tbsp of crushed ginger, garlic and green chilies

Seasoning: 

1 tsp Sambar powder, Methi masala,

Mediterranean garam masala or Mediterranean biryani masala 

Salt per taste

2 tsp lemon juice.

6-8 tbsp oil 

1/4 cup chopped cilantro

Method: heat oil in a large skillet, sauté onion, ginger, garlic and green chilies. Add all veggies except tomatoes and sauté for 5-6 minutes. Add idli and all the dry seasoning and sauté for a minute. Add tomato and lemon juice and sauté another minute. Turn gas off. Garnish with cilantro and serve hot.

Jain Cranberry Poha!

Jain cranberry Poha!

(Flattened Rice flakes)

2 cup poha ( soak in water for 6-7 minutes and drain water out completely. Press poha between both palms and drain any excess water out and place them in a separate bowl)

4-5 tbsp oil

1 tsp mustard seeds and cumin seeds

Dry seasoning: 

1/2 tsp Hing, turmeric powder and coriander powder. Salt per taste

3 tsp lemon juice

1/4 cup dry cranberries

1/2 chopped tomato ( optional)

10-12 curry leaves

4 green chopped chilies

Cilantro for garnish.

10-15 Toasted and salted cashews

Heat oil, add mustard seeds, cumin seeds, Hing, curry leaves and chopped green chilies. Add cranberries and sauté for 30 seconds. Add all dry seasoning and poha and sauté for couple minutes. Add lemon juice and tomatoes and stir for another minute. Turn gas off. Garnish with cilantro and toasted cashews and serve hot with tea for breakfast.

Orange Habanero Hot sauce!

Orange habanero hot sauce

1/2 onion

4 cloves Garlic

1 carrot (chopped)

12 habanero 

21/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

1 tbsp corn starch

2 tsp olive oil

Method:

Sauté onion and garlic in olive oil till golden brown.

In a sauce pan add habanero, salt, sugar, apple cider vinegar, water, corn starch, sautéed onion and garlic and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Jain Orange Habanero Hot sauce!

jain Orange habanero hot sauce

12 habanero peppers (red and yellow)

2 1/2 tsp salt 

1 tsp sugar

1 cup apple cider vinegar

2 cup water

5 tbsp corn starch

Method:

In a pot add habanero, salt, sugar, apple cider vinegar, water and corn starch. Boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Green Tomato Salsa!

Green Tomato salsa

4 green tomatoes

1/2 onion

4 garlic gloves.

10-12 mint leaves

1/2 cup cilantro

2 jalapeño  ( green chilies)

1/2 capsicum

1/2 lemon

Salt

1/4 tsp roasted cumin

Pinch sugar

Pinch of Hing

I fresh corn on the cob

method: 

Remove Kernels from 1 fresh corn and sauté them in 2 tbsp  olive oil with onion and garlic till golden brown. 

Place tomatoes,mint, cilantro,jalapeño, capsicum, lemon,salt, Hing, cumin seeds,sautéed onion and garlic in a food processor. Crush on low to medium speed in a food processor till you get salsa consistency. Remove in a bowl and mix corn. Refrigerate for an hour and serve with tortilla chips.

Jain Green Tomato Salsa!

Jain Green Corn Tomato salsa

4 green tomatoes

10-12 mint leaves

1/2 cup cilantro

1/2 capsicum

2 jalapeño or any 2-3 green chilies 

1/2 lemon

Salt

1/4 tsp roasted cumin

Pinch sugar

Pinch of Hing

1 corn on the cob.

Method:

Remove Kernels from 1 corn and sauté them in 3 tsp olive oil.

Mix rest of the above ingredients and run it through the food processor until you get the salsa consistency.

Remove in a bowl and add corn. Refrigerate for an hour and serve with Tortilla chips.

Green Habanero Hot sauce!

Green  habanero hot sauce

1/2 onion

4 cloves Garlic

3 tomatillo ( green tomato)

1/4 capsicum 

12 green habanero 

2 1/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

Sauté onion and garlic in olive oil till golden brown.

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch, sautéed onion and garlic and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Jain Green Habanero Hot Sauce!

Jain Green habanero hot sauce

( use any hottest kind of green chilies if you don't have habanero)

3 tomatillo ( green tomato)

1/2 capsicum 

12 green habanero ( or hottest green chilies)

21/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months. 

Jain stuffed Bhindi ( Okra )

jain Sruffed Bhindi (Okra)

For stuffing:

3 tbsp almond or peanut powder

( I use almonds )

2 tbsp Coriander powder

1 tsp Tumeric powder

2 tsp Ref chilli powder

Salt

1/4 tsp Hing 

Soak one cube of tamarind in 1/2 cup warm water for 15 minutes or use 2 tsp lemon juice instead.

Seasoning: 6-7 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp Hing

32 pieces of okra

8 green chilies

Okra: slit bhindi (Okra) and green chili in the middle length wise.

Stuff the stuffing in each okra and green chilli and set aside. There will be about 2 tsp of stuffing left. Save it to add it later incase you need some extra gravy.

Heat oil in a large pan, add mustard seeds, cumin seeds and Hing. Once the seasonings starts spluttering add all the stuffed okra and stir well. Sprinkle 5-6 tbsp water ( I used drained tamarind water, you can substitute with 2 tsp lemon juice and 5 tbsp water) cover pan and cook on low flame for about 6 to 8 minutes. Add stuffed green chilies and remaining stuffing masala if you like. sprinkle 2 tbsp water if needed. cook another one minutes. Serve with Roti.

Cajun Roasted Almonds!

Cajun Roasted almonds

1/4 tsp black salt, citric acid, black pepper and regular salt.

1/2 tsp sugar 

1 1/2 tsp chat masala and red chili powder, Cajun seasoning and coriander powder. 

Grind all the above ingredients in a coffee grinder.

1 1/2 cup almonds.

3 tsp oil

Heat a skillet, add almonds and roast them dry on low flame for 6-7 minutes.

Turn gas off and place the almonds in microwave safe bowl.

Drizzle about 3 tsp oil on the almonds (almond oil or coconut oil or olive oil)

Add all the ground seasoning and and microwave for one minute so the seasoning sticks to it.

Cool the almonds and roast for one more minute if you find almonds less crispy. store in air tight container.

Cajun habanero roasted peanuts!

Cajun habanero roasted peanuts.

3 cups boiled water with 3 tsp salt

 5 tsp Cajun seasoning, 4 chopped habanero peppers. ( boil this water with the seasoning and turn gas off)

12 Oz small raw Spanish red skin peanuts or any raw peanuts.

Soak peanuts in the seasoned boiled hot salt water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave safe plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container.

Roasted salted peanuts!

Roasted Salted peanuts!

3 cups boiled water with 3 tbsp salt

12 Oz small raw Spanish red skin peanuts or any small red peanuts.

Soak peanuts in the hot and salted

water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container. You can microwave again for a minute if they are little moist, but don't over do it as they can burn and char.

Mung sprouts!

Mung (Moong Dal) sprout

4 cups mung beans washed and drained.

12-15 cups hot water ( hot to touch not boiling)

Pour water over beans in a large pot and soak them 10-12 hours or over night. 

Drain and remove excess water completely after  10-12 hours.

Place all the soaked mung beans in a white cotton cloth ( I used white bed sheet folded it into 4 quarters) 

Make sure the cloth has at least 2 to 3 layer of fold. Tie knot or wrap it into a pouch with all the beans in them. Place this pouch in a large container with lid and set aside for two days, you can do it for three days if you want longer sprouts. I placed it in oven. Sprouts are ready. You can save them in refrigerator for a week. Use the sprouted beans to make vegetable or salad or chat.

Sprouted Mung Chaat!

Sprouted Mung Chat!

4 cup sprouted mung beans.

1 onion, mango, tomato, cumber, green chillies, capsicum all finely chopped.

1/4 cup finely chopped cilantro

8-10 finely chopped mint leaves

2 finely chopped green chilies

Juice of 1 lemon

2 tsp Chat masala.

( optional salt, red chillies pepper and Roasted Zeera as per taste and preference) usually chat masala is sufficient.

Seasoning: 5-6 tsp oil, 1 tsp Zeera (cumin seeds) 1/2 tsp Hing, 6-8 curry leaves.

Heat oil, add Cumin seeds, when cumin seeds starts roasting in oil add curry leaves and Hing. Add all the sprouted mung, sprinkle salt and stir well. Do not over cook, just sauté for couple minutes and turn gas off.

To make chat:

Mix sprouted mung beans with all the chopped veggie's and chat masala. Mix well. Garnish with cilantro, mint and lemon juice. Serve as a snack.

Sedona Corn Tortilla Soup

Sedona Corn Tortilla Soup 

( My version to California Pizza Kitchen soup)

3 tbsp olive oil

2 cup frozen corn kernels

1/3 cup yellow corn mil

10 tortilla chips

1 large chopped onion

2 cloves garlic

1/4 jalapeño chopped or green chili (optional)

3-4 large tomato chopped

4 tsp tomato paste

2 tsp ground cumin

1 tsp Taco seasoning ( optional)

Salt to taste

1/4 tsp white pepper powder (optional)

1/4 tsp cinnamon powder

5 cup hot water with I vegetable bouillon or equivalent quantity of vegetable stock.

Fresh cilantro for garnish.

Some crushed tortilla chips for garnish.

In a large pot, Sauté cumin seeds, jalapeño,onion and garlic in olive oil until it turns light brown. Add corn flour to it and sauté another minute or two. Add tomatoes and 1 cup frozen corn kernels and sauté for another couple minutes. Pour hot water with vegetable bullion or vegetable stock. Add salt, pepper,cinnamon powder, and tomato paste. Let it cook for 20 minutes over medium heat. Use hand held blender and blend it to soup consistency. If the soup is too runny you can add more tortilla chips into boiling soup and continue blending. If the soup is too thick add some hot vegetable stock. 

Add the remaining 1 cup corn kernels to the soup and heat the soup for another minute. Serve hot, garnishing with cilantro and crushed tortilla or tricolor tortilla strips. 

( if you don't have corn mil then just substitute recipe with 6-7 tortilla corn chips)

Mozzarella Basil Tomato Salad!

 Mozzarella  Basil tomato salad!

1 bunch fresh sweet Basil

2 tbsp fresh Chives

2-3 Green chilies

1 tsp Ground cumin

2 cloves Garlic

Salt

Toss all the above ingredients in a blender and grind it to a paste or chutney consistency.

You can store this paste in freezer for weeks and months.

For Salad:

4-5 Fresh whole large tomatoes thickly sliced.

I large tub of Fresh mozzarella   cheese ( slice it into thick round flat slices) 

7-8 Few fresh sweet basil leaves.  

Layer tomato slice, basil paste, mozzarella and pour basil paste again. You can double the layer if you like in a square or rectangular bowl or platter. Chill it in refrigerator for half hour. serve Chilled.

You can also use this recipe to make grilled sandwiches. 

Avacado Pistachio Mint Smoothie!

Avocado Pistachio Mint smoothie!

I Avocado

2 mint leaf

5-6 raw pistachio

1 drop Pistachio essence ( or Vanilla)

Sugar or honey

1 cup Milk or soya milk

5-6 Ice cubes

Run it through blender and serve with Real whip cream topping!

Avacado Mango Snack!

Avocado Mango snack!

1 finely chopped Almost ripe mango

1/2 finely chopped tomato

7-8 finely chopped fresh oregano leaves.

4-5 fresh finely chopped sweet basil leaves

2-3 tsp finely chopped cilantro 

Salt and pepper

Ripe ready to eat avocado

Tortilla chips ( optional)

Gently mix mango, tomato, basil, oregano and cilantro in a mixing bowl.

Slit avocado at center length wise into two halves. Toss out the seed.

Scoop out mango mix with small ice cream scooper and fill the center with this mix. Sprinkle salt and pepper. just fork it out from the shell and eat it right from the nature bowl! 

Hmmm hmmm hmmm! 

Taste so refreshing never knew something this simple would taste so good!

Dark chocolate graham peanut butter marshmallow treat!

Dark chocolate graham peanut butter marshmallow treat!

1 cup dark chocolate chips

1 tsp coconut oil or any oil

6 tsp peanut butter

6 marshmallow 

6 tooth pics

6 squares of graham cracker

Melt dark chocolate over double broiler with a tsp of oil. Or follow manufactured instruction on melting chocolate depending on brand you choose. 

Spread thin layer of crunchy peanut butter on graham crackers.

Insert tooth pick in the center of each marshmallow.

Dip marshmallow in melted chocolate.

Right away place the dipped marshmallow over the graham cracker, upside down with tooth pick pointing towards you. 

Refrigerate for 20 minutes. Ready to eat! 

Apple coconut Candy!

Coconut apple candy!

1 cup dark chocolate chips ( has iron, copper, manganese, flavonoids, anti oxidants, helps with decreasing LDL cholesterol)

1/4 cup coconut oil or any Oil ( coconut oil is healthier than regular oil) 

2-3 apples. ( add more oil if the melted chocolate is clumpy and dry)

Apples have antioxidants, soluble fiber, vitamins, and polyphenols help with spike in blood sugar)

1 Cup of shredded desiccated coconut ( Laurie acid helps with increasing HDL, fiber, vitamins, selenium helps with regulating thyroid functions and immune system)

2 cup water for boiling.

Use a fruit scooper and scoop out apples into small rounds as shown. 

Take toothpicks and pierce then through the center off each scooped apples.

In a pan heat water, take a bowl and place it over the boiling water. Bowl should fit the pan and not immerse in water. Water shouldn't touch the bottom of the chocolate pan or get into chocolate. The steam from water should touch the chocolate pan and cause the chocolate to melt.  Add chocolate chips, oil on the top bowl placed over boiling water and let it melt it over low heat. Takes about 5 minutes. Turn gas off as you don't want to burn or dry out the chocolate dip. Place 1 cup shredded coconut in a plate. Dip apples into chocolate and right away roll the dipped apples gently over shredded coconut. Place them on a wax paper to cool at room temperature. Then Refrigerate for 20-30minutes. Ready to eat. You can roll the apple candies over mixed chopped nuts as a variation. 

Almond Date berry chia Smoothie

Almond Date berry chia smoothie!

1/2 cup blue berry ( vitamin c and k, fiber, copper, manganese and antioxidant)

4 strawberries ( folic acid, vitamin potassium, fiber, antioxidant,

4 almonds ( minerals, poly nutrient, electrolyte, multi vitamins, protein )

4 pistachio ( antioxidant, minerals, ploy nutrients, multi vitamins, protein)

4 pitted date ( fiber rich, multi nutrient multi vitamin)  

3 cup soya milk or almond milk or coconut milk ( any choice of milk)

Agave syrup or any sweetener optional ( I did not use sweetener as the sweetness from dates and soya milk was enough for me)

Toss all the ingredients in a blender and blend it in to smoothie consistency. I like it little crunchy so did not blend it too much.

Tomato Chutney with habanero chillies

Tomato chutney with habanero chilies.

4 tbs Ghee

3 tsp Mustard (Rye) seeds 

2 tsp cumin ( jeera) seeds

2 tbs urad dal

4 large red ripe on vine Tomatoes ( finely chopped)

1 tsp red chili powder

1 spicy red hot chili ( I used red habanero)

Salt

method: 

In a pan add ghee, rye and Jeera. Once mustard seeds pops add urad dal and sauté till golden brown. Add chopped red habanero chili and all tomatoes, red chili powder and salt. Cook it till oil separates.  Tomatoes will be refused to chutney consistency. You can press tomatoes down with potato masher or spatula. Store in a jar and refrigerate. 

Spread butter and then tomato chutney on a thick slice Texas style toast bread with bread edges removed. Serve as a snack.

Watermelon Coconut Mango Ginger smoothie!

Watermelon coconut Mango ginger smoothie!

2 cube Ginger ( anti inflammatory,  and immune booster)

1 cup ripe Mango ( has pre biotic properties, dietary fiber, vitamins, minerals,flavonoids, antioxidant, copper)

1 cup frozen strawberries ( antioxidant, phytonutrients, fiber and vitamins)

6 cup cut deseeded watermelon ( lycopene, antioxidant, flavonoids and Vitamins)

3 cup coconut water ( electrolytes, potassium, vitamins)

Blend it in a blender and serve chilled. Add more coconut water or plain water if you want a thinner consistency.

Rasberry Lemonade!

Raspberry lemonade!

8-10 raspberries ( fresh or frozen)

1 lemon ( add a slice with lemon wedge)

8-10 ice cubes

3-4 tsp Hershey's strawberry syrup ( or sugar substitute)

3/4 cup water

Run all the above ingredients in a blender and serve with salt rimmed glass! 

Tofu Lettuce Wrap!

Lettuce Wrap

Serves 4

3 cup chopped spring onion ( only take white part about top 4 inches,not the greens) 

1 slab tofu cut into small cubes

1 cup chopped mushroom

1 1/2 cup chopped water chestnut

7-8 clove chopped garlic

1 cube chopped ginger

Sauce

1 tbs garlic Chili paste

1 tbs rice vinegar

1 tbs soya sauce

1 tbs mustard sauce

1 tbs wasabi sauce.

2 tbs sriracha hot sauce

1 Tbs corn starch

1/2 tsp sugar

3 tbs water

Salt and pepper

( mix all the above ingredients in a bowl and set aside)

6-7 tbsp oil

Heat oil, sauté ginger, garlic and spring onion for couple minutes. Add mushrooms, water chestnut and tofu and sauté for 20 minutes. Tofu will  turn a little brown and start sticking to pan. Add the sauce mix. Sauté couple minutes. Serve in whole leaf of lettuce. 

For crisp lettuce place the lettuce in a large bowl filled with ice cubes and cold water and refrigerate for half hour. 

You can fry white rice noodles and serve on a bed of rice noodles. 

Spaghetti Squash Veggie Pasta!

Spaghetti squash pasta with stir fry veggie and pasta sauce! 

Ingredients:

1 yellow squash 

4 tbsp Oil of choice

Choice of ready pasta sauce

Choice of veggie

Choice of Italian seasoning and herbs.

Salt and pepper per taste.

Parmesan cheese.

Heat oven to 400F, and place the whole squash in a baking tray and bake it for 15 minutes. Remove from oven, let it cool for 20 minutes. Cut into half lengthwise. Remove and discard the seeds. Brush 1 tsp olive oil all over the squash and place it in the oven facing down and bake at 400F for another 45-50 minutes. Let the squash cool down. Take a fork and scrape squash into threads.

Take choice of sliced vegetables (onion, zucchini, capsicum, garlic). 

In a skillet add 2-3 tbsp oil, sauté veggies, sprinkle Italian seasonings and choice of herbs like basil, oregano and salt.

Place the spaghetti squash in a bowl, add any pasta sauce ( heated in microwave for a minute) spread sautéed veggies over it and also Parmesan cheese over it.   

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.