Khandvi (Chickpea Roll)

 

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Ingredients:

  • Khandvi
    • 1/2 cup besan (chickpea flour)
    • 1/2 cup vegan or regular yogurt (optional: skip yogurt, add 1/2 cup water and 1 tbsp lemon juice)
    • 1 cup water
    • 2 tsp salt
    • 1 tbsp ginger
    • 1 tsp haldi (turmeric)
    • 1 tsp hing (asafetida)
    • 1 tsp cumin seed
  • For tempering
    • 1 tbsp sesame seeds
    • 1 tbsp mustard seed
    • 1 tsp hing (asafetida)
    • 2 tbsp chopped green chili
    • 2 tbsp oil
  • For filling
    • 2 tbsp grated coconut (frozen or dry coconut works well)
    • 2 tbsp chopped fresh coriander leaves

Instructions:

  1. Blend khandvi ingredients in the blender.
  2. Pour the batter in a sauce pan or a broad frying pan.
  3. Switch on the cook top and keep the heat to low, begin to stir.
  4. Keep on stirring when the khandvi batter is getting heated up.
  5. The batter would thicken and keep on thickening, keep on stirring.
  6. The batter also should not be allowed to stick at the bottom.
  7. Stir continuously. When the batter has thickened well,  pour little bit of mixture on a plate.
  8. Wait for 2 minutes. it should roll easily. if it doesn’t roll, than the batter needs to cook more. It should be like thick dough.
  9. Quickly pour 1/2 cup of batter on a large plate and spread thinly and evenly with a spoon. Allow to cool for at least 10 minutes. Spread coconut and cilantro on top.
  10. For tempering, heat oil in the small pan, add mustard seed, curry leaves, sesame seed, hing (asafetida) and green chili and fry for few seconds. Spread this mixture on top of the khandvi.
  11. Cut into equal size strips. Gently roll each strip in a tight roll.
  12. Arrange the khandvi rolls and serve!

Lemon Cake

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Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Potato Soup

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Ingredients:

  • 2 russet potatoes (peeled & chopped)
  • ½ cup leek (white parts only, chopped)
  • 3 cloves garlic (chopped)
  • ½ cup cauliflower (chopped)
  • ½ cup fennel (fresh, chopped)
  • ¼ cup celery (chopped)
  • 1 tbsp butter
  • 2 tbsp cream (fresh)
  • ¼ cup milk
  • 2 cups vegetable broth
  • Cilantro to garnish
  • Salt & Pepper to taste

Instructions:

  1. Heat butter in a pan. Sauté garlic, leek, cauliflower, fennel, potato, and celery for five minutes.
  2. Add the vegetable broth and cook for fifteen minutes.
  3. In a blender, blend soup until creamy.
  4. Pour the soup into a pan and add the milk and cream. Heat for a few minutes.
  5. Top with salt & pepper and cilantro and serve.

 

Chana Masala (Chole)

Chana Masala

 

*Serves 4 People

Ingredients: 

  • 1 cup dried chickpeas, soaked overnight
  • 3 tomatoes (sliced)
  • 1 red bell pepper (sliced)
  • 1 garlic clove
  • 1/4 of a small beetroot
  • 2 teaspoon chana masala
  • 1/4 teaspoon garam masala
  • 2 sticks of fresh tamarind
  • 1/2 cup light coconut milk
  • 1/2 tablespoon oil
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin seeds

Instructions:

  1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
  2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
  3. Puree the baked vegetables in a bowl.
  4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
  5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
  6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
  7. After 10 minutes, turn off the stove and add cilantro and garam masala.

 

 

 

Apple Pomegranate Salad

Ingredients:
  • 1 bunch lettuce
  • 1 cup arugula leaves
  • 1 cup baby spinach
  • 1/2 cup shredded red cabbage/carrots
  • 1 apple, peeled and sliced
  • 1/2 cup pomegranate seed
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar
  • 5-6 blueberries, fresh or frozen
  • feta cheese
  • roasted walnuts

Instructions:

  1. Mix the dressing in a bowl – olive oil, lemon juice, agave syrup, balsamic vinegar and blueberries (mash the blueberries to get color).
  2. Add the sliced apples to the dressing.
  3. Add agave to the roasted walnuts and mix.
  4. Arrange salad on a plate. Top with pomegranate, walnut and feta.
  5. When ready to serve, mix dressing with apples and serve.
Apple Pomegranate Salad

Apple Cinnamon Crepes

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Makes 5 crepes

Ingredients:

  • 1 cup multigrain pancake mix (any type works)
  • 1 cup milk (soy, almond, fat free)
  • 2 tbsp flax seed
  • 2 apples, peeled and sliced
  • cinnamon and sugar (to taste)
  • agave syrup (to taste) (optional)*

Directions:

  1. Mix the pancake mix, milk, and flax seeds together in a bowl.
  2. Let it sit for 10 minutes.
  3. Heat a nonstick griddle. Pour a medium sized amount of batter onto the griddle.
  4. Flip when bubbles start to appear around edges.
  5. When ready, lay out apple slices in a line. Sprinkle cinnamon and sugar on top of the apples. Drizzle agave syrup over the crepe. Roll and serve immediately.

*Cinnamon, sugar, and agave may be substituted for chocolate syrup and peanut butter.

 

 

Blueberry Waffles

Blueberry Waffles

Ingredients:

  • 2 cups pancake mix
  • 1/4 cup rice flour*
  • 2 tbsp corn starch
  • 2 cups yogurt or buttermilk**
  • 1/2 cup fresh blueberries
  • 1/2 lemon (juiced)
  • 1 tsp lemon zest
  • 1 tsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp agave syrup

Directions:

  1. Mix everything except the lemon zest and blueberries in a blender.
  2. Add the lemon zest and the blueberries.
  3. Pour the batter into a waffle maker.
  4. When finished, top with your choice of fruits and agave syrup and serve!

*Rice flour can be substituted with oats.

**Yogurt may be substituted with any type of milk.