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3 tablespoons safflower oil1/2 teaspoon cumin seeds1 teaspoon black mustard seeds1 pinch hing4 cups bitter melon cut in 1/8-inch crosswise slices1/4 teaspoon turmeric1/2 teaspoon masala powder1/4 teaspoon salt1 tablespoon ground, roasted peanuts1 tablespoon ground, roasted sesame seeds Heat a frying pan on medium and add the oil, cumin seeds, mustard seeds and hing. Cook for a minute or two until the seeds pop and put in the turmeric, masala powder, salt, peanuts and sesame seeds. (Don’t substitute peanut butter for the ground peanuts.) Mix well and add the melon. Stir gently to coat the melon with spices. Turn the heat to low and cook uncovered, stirring occasionally, until browned and crispy. *This has the same qualities as Bitter Melon Subji No1, The peanuts help calm vata and give energy. bitter melon is a good food for skin diseases, diabetes and to clean the blood.

Tur Dal Soup 😋

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1 cup tur dal9 cups water1/2 teaspoon turmeric2 pinches hing1/2 teaspoon salt  ghee Wash the tur dal 2 times. Add the tur dal, 4 cups of the water, the turmeric and hing to a soup pot and cook uncovered over mediumheat for 30 minutes. Stir occasionally to keep from sticking. After the 30 minutes, add 4 more cups of water and continue cooking until tender, about 50-60 minutes more. Add the last cup of water and beat well with an eggbeater. Add the salt and boil for 1 minute. Remove from the heat. Add 1 teaspoon of ghee to each bowl of soup before serving. *Tur dal is astringent, sweet and heating. This soup will be calming for vataand kapha, and is especially beneficial when eaten with basmati rice as a main
meal. The pungent post-digestive effect of the dal may aggravate pitta, so occasional use (once or twice a week) is recommended. Medicinal uses: Good for strengthening muscles and as a blood builder. Alsogreat for skin, eyes, bones and joints.

Green Bean Sub 😋

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4 cups green beans, chopped2 cloves garlic, chopped1 inch piece fresh ginger, peeled and chopped fine1 tablespoon shredded coconut2 tablespoons fresh cilantro, chopped1/3cup water2 tablespoons safflower oil1/2teaspoon cumin seeds1/2teaspoon black mustard seeds1/4teaspoon turmeric1 pinch hing1/2medium onion, chopped1

Quick and Easy Scallops 😋

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What you need: 1 lb bay scallops
2 T olive oil
lemon pepper What you do: Season scallops with lemon pepper per taste.  In a medium 
skillet, heat oil on high heat.  Add scallops to skillet and cook for 
5 minutes, turning scallops over halfway through cooking.  
Serve with lemon wedges or melted butter.

Cherry Coconut Chocolate Squares 😋

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In addition to the basic dough you will need: 1/4 cup unsweetened cocoa powder 3 large eggs 1 1/2 cups granulated sugar 1 teaspoon almond extract 1/2 teaspoon baking powder 3 cups flaked coconut 1/2 cup maraschino cherries, well drained and coarsely chopped Line a 13″x9″ baking pan with foil. Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry. In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust. Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2″ squares. Squares can be stored in an airtight container for up to 3 weeks.

Beetroot Kichadi 😋

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Halva is life, but... Beetroot Kichadi is awesome!!!  Beetroot - 1 nos
Coconut - Half coconut grated 
Coconut Oil - 1 tsp
Curry Leaves - 1 string
Green Chilli - 2 nos
Mustard Seeds - 1 tsp
Salt - As required 
Yogrut - 1 cupStep 1 : Grind together coconut ,beetroot and yogurt in a grinder . 

Step 2 : Heat oil in a pan and add mustard seeds,let it splutter .Add green chillies and curry leaves and mix well .

Step 3 : Add the coconut and beetroot pate to the pan and cook for a minute or two.Add salt to taste and mix well . 

Allow this to cool slightly then serve with rice.