Avocado Protein Mousse!

Avocado Protein mousse desert!

Makes 2 servings

1 avocado

1/2 cup vanilla flavored soya milk

1 tsp coco powder

1 tsp French vanilla instant cappuccino mix

1 scoop vanilla protein powder  

1 tsp Nutella

1 tsp honey

Blend all the above ingredients In blender. Chill for 10-15 minutes in refrigerator. Serve in a bowl with choice of nuts and fruit. I used pistachios.

Moong dal Halwa

Moong Dal almond Halwa

 

1 cup moong daal

3 sticks butter

350 ml water

2 cups sugar

Pinch of salt

4-5 pinch saffaron.

4-5 pinch cardamom seeds for garnish (optional)

1 cup almonds powder  coarsely    ground

 Method: 

Soak moong daal for a 3-4 hours

Strain the water completely and grind into a rough paste in the food processor or idli machine without adding water.

In 350ml water add sugar ( or Brown sugar or Jaggery) and saffron and boil till sugar melts. Keep aside.

Melt butter in a pan and put the moong daal paste and pinch of salt into it.  Keep stirring for about 30-35 minutes on medium heat till the moong daal is completely done (dal should smell and look cooked and the taste of raw moong daal is gone and the daal leaves ghee in the pan)

add ground almonds and cook for another 8-10 min .

add  sugar saffron water and stir till the water leaves the pan for about 10-12 minutes.

 

Your halwa is ready.  Garnish with Cardamom or silver leaf if desired.

 

Soji Almond Halwa ( cream of wheat)

Soji Almond Halwa ( cream of wheat)

2 stick butter (8oz)

1 cup soji

475ml water

2 cup sugar (brown, regular or jaggery) I used regular sugar

3-4 pinch Saffron 

2-3 pinch cinnamon powder

3-4 pinch Cardamom seeds.

3/4 cup coarsely ground dry Almond 

Method: 

Mix sugar, water and saffron and boil  until sugar Melts. Set aside.

Melt two stick butter on medium heat and add1 cup soji and stir for 10-12 minutes.

Add ground almond to soji and stir for 1-2 minutes.

Add sugar saffron water to it and cook another  10-12 minutes or until water disappears and ghee starts to coat the pan. 

Garnish with cardamom and other nuts as desired.

Idli spicy masala ( podi)

Idli podi

1/2 cup Channa dal 

1/2 cup Urad Dal

1/4 cup rice

Dry roasted above three till brown.

1/4 cup Whole coriander 

3 tsp whole black pepper

3 tsp white pepper 

2 tbs Zeera

2 tbs sesame seeds

Dry roast above three 

1/4 cup curry leaves 

30 dry red whole chillies

Dry roast above two

1/2 cup dry coconut powder

Salt per taste

Mix all the above and run it through your dry grinding mixer or cofee grinder. Store in air tight container. 

Spinach Ricotta tofu pasta

Spinach ricotta Tofu pasta

10oz Jumbo shell pasta cooked per manufactures instructions.

Filling:

15oz low fat Ricotta cheese

2 cup chopped frozen spinach

1 jalapeño  and 2 cube ginger crushed.

6oz firm tofu crushed

3oz feta cheese

3oz cream cheese

Salt per taste

1/2 tsp Italian seasoning.

Mix all the filling ingredients together with fork.

Pasta sauce

1 large onion

6 cloves garlic

5 whole red peppers

3 tsp olive oil

1/4 tsp Tandoori masala

( chop the three ingredients and sauté in olive oil and add tandoori masala)

1/4 bunch chopped Fresh basil or 1 tsp of dry basil.

1/4 tsp black pepper

1/2 tsp oregano

1 Lbs 12 Oz can of Italian ripe tomato purée if not just use any brand plain pasta sauce.

Blend sautéed onion garlic,Chilli mix with pasta sauce or Italian tomato purée in a blender. Add basil and oregano, salt and pepper, mix with fork. Pasta sauce is ready.  

Method: 

Grease a baking dish, scoop the ricotta filling and stuff each pasta shell. Place them in the dish.

Pour pasta sauce over the shells. Cover the dish with a foil and bake at 400F for 25 minutes. Take the dish out sprinkle Italian cheese shreds and Parmesan cheese. Cover and bake at 400F for another 10 min. If you like crispy top then broil in high for 3-4 min.

Adzuki Brans (red chauri subji )

Small Red chauri  makhani (adzuki Beans) 

Soak 2 cup Lal chauri ( Adzuki beans) for 4-5 hours and pressure cook with 5 cup water and salt. Set aside.

Gravy: 

2 onion

4 cube ginger

2 green chillies

( crush or purée the above three ingredients in food processor)

5-6 fresh tomatoes or equal amount whole peeled canned tomatoes ( crush or purée them in food processor)

6-7 tbsp oil

Heat oil and sauté onion, ginger green Chili purée till golden brown.

Add 2 tsp of MDH dal makhani masala or any of your favorite dal makhani brand and stir for few seconds. 

Add puréed tomatoes, stir and cook with lid covered for 10 minutes.

2 cup red chauri soaked for 5-6 

Add onion gravy to the cooked chauri ( Adzuki beans) for another 20 minutes with covered lid. Add one more cup of water if needed. 

Pour 3 cup milk and cook another 15 -20 minutes on slow flame. 

The more you cook the more smoother it tastes. 

Garnish with lime and cilantro. serve with hot basmati rice. It can also be relished as a soup with sour dough bread roll. 

Avocado Protein mousse desert

Avocado Protein mousse desert!

Makes 2 servings

1 avocado

1/2 cup vanilla flavored soya milk

1 tsp coco powder

1 tsp French vanilla instant cappuccino mix

1 scoop vanilla protein powder  

1 tsp Nutella

1 tsp honey

Blend all the above ingredients In blender. Chill for 10-15 minutes in refrigerator. Serve in a bowl with choice of nuts and fruit. I used pistachios.

Brown rice tofu coconut curry

Brown Rice Tofu vegetable coconut curry 

1 sliced green, orange or Red bell pepper

1 sliced red purple onion.

1/2 sliced carrot.

1/2 cup shredded  kale or spinach

1 slab tofu cut in cubes.

10-12 tsp olive or coconut oil, 

2 sliced green chili 

2 tsp curry powder ( I mixed Sambar powder, coriander powder, garlic powder and all spice seasoning)

salt, 

1 tsp sriracha hot sauce and 1 tsp red chili sauce, 2 tsp ketchup and 1/2 lemon juice all mixed together.

1/4 cup vegetable broth ( you can make your own, I just tossed 2 slice carrot, 1 clove garlic, 1 slice onion and 4 slice tomato. Boiled these veggies in 2 cup water and puréed it)

1 cup coconut milk

Cooked brown rice

Heat skillet, drizzle 3-4 tsp olive oil and sauté tofu till medium brown. Set it aside.

Heat a wok or large skillet. Pour 7-8 tsp oil, sauté onion, green chillies and all vegetables for 5-7 minutes. Add curry powder, Chili paste and sauté another minute. Add broth and cook for couple minutes. Finally add coconut milk and tofu and stir for a minute. Serve hot on a bed of brown rice. garnish with spring onion, bean sprouts and roasted cashew or roasted almonds.

Green Peas Masala

Green Peas Masala

Super easy recepie, few ingredients, takes 15 minutes from start to finish. Good for after school and Wintery day! 

Ghee ( clarified Butter) 3-4 tbsp

1 medium chopped onion

4-5 medium chopped tomatoes

1/2 cup boiled green peas or Frozen peas heated in microwave with some water and drain water out.

1 tsp Red chili powder

1/4 tsp Haldi (turmeric powder)

Salt to taste.

Garnish: Lemon, jalapeño and cilantro ( all optional)

Fresh white bread generously butters  with bread sides or edges cut out. Cut into triangles.

Method:

Heat ghee in a pan, sauté onion 5-7 minutes until pinkish and light brown. Add salt, turmeric and red Chilli powder. Stir for couple seconds. Add tomatoes and 8-10 tsp water if needed. Stir and cover with lid and cook another 5-6 minutes. 

Sambar Masala

Sambar Masala ( one of my very own  perfected recipe after years of trial and error) 

4 cup Channa dal

2 cup Rice

1 cup Methi seeds

3 cup Whole coriander

80 Dry whole red chillies

50 curry leaves.

1/4 cup Hing

2 cup Dry coconut Powder ( optional, I don't use coconut powder in here but add to my sambar when make it)

Roast each Ingredients separately except coconut powder in oil till they are almost brown and you can smell the aroma. 

Grind in a coffee grinder or any dry food grounding mixer.

You can mix dry coconut powder to sambar powder and store in an air tight container or just add coconut powder to sambar when ever you make it separately. 

Brown Rice vegetarian Sushi

Brown rice Sushi

2 cups cooked mushy Brown rice

4-5 tsp toasted sesame seeds

2-3 tbsp seasoned sushi rice vinegar

Mix the rice, rice vinegar and sesame seeds and set aside. 

1tsp wasabi powder

Mix wasabi powder with 6-8 drops of water, form a paste and set aside.

Pickled sushi ginger 20 pcs served along side sushi.

4-5 Roasted sushi seaweed 8x7 inches.

3-4 cup of Desired shredded or thinly sliced vegetable and fruits. I used broccoli slaw, green apple, Avocado and fried tofu.

Mild Soya sauce or it's substitute served along side sushi.

1 Bamboo mat 10x10 inch

For Fried Tofu ( optional) you can use  plain thinly sliced tofu instead.

5 tbsp all purpose flour

1 tbsp Corn starch

2-3 pinch all spice seasoning.

1 tsp soya sauce

2-3 pinch salt

water to make dipping batter.

 Mix all all purpose flour, corn starch, all spice, salt, soya sauce and water and form a paste like batter.

Slice tofu in desired size and dip them in this batter and deep fry in oil on high flame in small skillet. Set aside.

Thin slice baby cucumbers, avocado and  apple. ( I have used shredded carrots, raw or semi ripe mango, jalapeño, asparagus, spring onion, capsicum, or just about any combination of fruit and vegetable to balance crispness, sweetness and sourness)

Lay the bamboo mat on a flat surface, place one sheet of sea weed over it. Spread thin layer of brown rice all over the sea weed with medium pressure so rice sticks to it. On one end place layer of each vegetable, fruit and tofu across the sea weed. Slowly using the Bamboo mat roll the sushi in pinwheel shape tucking in all the filling to form a log. Prepare all five sheets in this manner and set aside. With a sharp knife carefully cut them into 1 inch thick sushi roll and place them in a platter. serve with soya sauce, pickled ginger and wasabi.