April 2011

Wednesday, April 27, 2011

Mung Dal with Spinach

Spinach with Split Mung Dal
This recipe is packed with protein and vitamins. It is quick, easy and tasty. It is eaten with Roti and Rice.

Cooking Preparation Time: 30 Minutes    
Cooking Difficulty Level: Medium
Recipe Type: Vegan & Gluten Free
Serves: 3-4


1    Cup Mung Dal
3    Cups Water
1/2 Tsp Cumin Seeds
1    Tbsp Coriander Cumin Powder
1/2 Tsp Astofedia
1/2 Tsp Turmeric
1    Tbsp Oil
1    Medium Tomato, cut & cubed
1    Small Green Chili
Salt to taste
Lemon Juice
Cilantro to garnish
1    Bunch Spinach, washed & chopped finely
2    Shallots or Fresh Garlic
1    Small Piece of Fresh Ginger or Ginger Powder
1    Small Onion, cut & cubed

How to Prepare:

  1. Wash split mung beans (Dal) thoroughly. Set aside to soak for about an hour. 
  2. Once soaked, add beans to three cups of water in a pan. Bring to a boil on high heat and let it simmer on low heat for 15 minutes.
  3. In a separate pan, heat the oil.  Add astofedia, cumin seeds, onion, chopped garlic and spices.
  4. Then add the chopped spinach, salt, ginger, chili, coriander and cumin powder and fry for 4-5 minutes.
  5. Add tomato and lemon juice. Mix the boiled Dal with fried spinach mixture in the pan.
  6. Let it simmer for few more minutes. 
  7. Garnish with cilantro and serve it hot.
  8. It works very well as soup or curry with rice. Enjoy!

There are variety of lentils available. The same recipe can be used for different Dals. After you try to cook this a few times, it becomes very easy.

Note: Divide Values by Servings for Individual Quantities.


Kachumber: Finely Diced Salad

Chopped Salad

This salad is must with khichadi and other rice dishes.  Kachumber has special place in Thali.  Thali is a selection of different dishes, usually served in small bowls on a round tray.  All of the bowls are filled with vegetables and beans. Kachumber is also a part of Thali.  Here is a simple example in a salad of fresh vegetables.  A fresh and healthy recipe for Spring!

Preparation Time: 15 Minutes
Cooking Difficulty Level: Very Easy
Recipe Type: Vegan


1    Small Skinny Cucumber, finely chopped
1    Small Green or Red Apple
1    Small Raw Mango, chopped
1    Small Onion, chopped
1    Small Tomato, cut into pieces
Few Leaves Mint, finely chopped
1    Small Green Chili, seeded and diced
1    Tsp Lemon Juice
Salt to Taste
1    Tsp Chaat Masala
(Cumin Powder can be added.)

How To Prepare:

Mix togther add salt lemon juice and chaat masala.  Salad is ready.

I am sure you will like it too!


Wednesday, April 20, 2011

5 Minute Tomato & Basil Bruschetta

This is a good recipe for when you don't have a lot in the kitchen and don't want to spend too much time cooking and cleaning, but also want something easy and healthy. You do need to have tomatoes and fresh basil, so it works best in Spring & Summer when both of those items are usually stocked one's garden or kitchen.  

Cooking Preparation Time: 5 Minutes
Cooking Difficulty Level: Easy


4     Slices French/Sourdough Bread
2    Tomatoes
2    Leaves Basil, Fresh
Olive Oil
1    Tsp Balsamic Vinegar
Salt/Garlic Salt to Taste
2    TBsp Parmesan Reggiano or
Peccorino Romano Cheese

How to Prepare:
  1. Take the 4 slices of bread and spray with Olive Oil from a mister or a spray can (available at Trader Joe's) on both sides.
  2. Then very lightly sprinkle bread with garlic salt on one side.
  3. Pop all four slices (if they fit) in the toaster for the longest length available on your toaster, you may have to experiment to get the toast to your liking.  
  4. While the bread is toasting, slice your tomatoes.  The Campari variety available at Costco are great, or any heirlooms available at most grocery stores if you don't have any from your own tomato plants.  If they're smaller, you'll only need a few slices for each slice of bread.
  5. Then pick some fresh basil leaves and chop lengthwise.  You can chop smaller if you like.  
  6. Once the toast is done, arrange on a plate and place your slices of tomato on the bread and then the basil on top. 
  7. You can drizzle a little smokey olive oil on top also. 
  8. You can add salt and pepper if you like, though if you added the garlic salt to the toast in the beginning, you likely won't need more salt, or you can add it now instead.
  9. Pour a little balsamic into a tiny ramekin, and then use a spoon to lightly sprinkle over the tomatoes and basil.  
  10. Finally, you can add cheese, Parmesan Reggiano or Pecorino Romano, grated with a microplane zester over the top.
  11. If you're fancy, you can roast and spread garlic cloves on the bread beforehand.

Voila!  A fantastic and fresh little sandwich/bruschetta for lunch, snack or even a light dinner. Also great as appetizers.  

Wednesday, April 13, 2011

Spaghetti with Zucchini, Walnuts & Raisins

Photo from Real Simple
This is a great recipe from that is light and healthy for the Spring and Summer.  You could substitute dried cranberries for raisins and add lemon zest, as well, if you like.

Cooking Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Cooking Difficulty Level: Easy


1   PackageSpaghetti
3   TBspOlive Oil
1/2CupWalnuts, chopped
4   ClovesGarlic, pressed or minced
4-5SmallZucchini, sliced in half, then chopped
1/4CupParmesan Cheese

  1. Cook the pasta according to the package directions. 
  2. Drain and return pasta to the pot.
  3. Heat the oil in a skillet over medium-high heat. 
  4. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
  5. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
  6. Add the zucchini and and season with ½ teaspoon salt and ¼ teaspoon pepper. 
  7. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
  8. Add the zucchini mixture to the pasta and toss to combine. 
  9. Sprinkle with the Parmesan before serving.

Serving Size: 1/2 Serving


Wednesday, April 6, 2011

Beet Salad

Beet Salad

This is one of the most natural recipes for health.  There is no cooking required.  At first I thought, "How it will taste?" I was amazed to find that it was highly refreshing, crunchy, nutty and tasty.  I am sure health fanatics will love it.  I have adopted this recipe from the Isha Yoga Foundation where I attended a five day seminar.


1    Beet, grated
1/2 Green Bell Pepper, finely chopped
1/2 Cup Raw Peanuts, soaked for 2 hours
Small Ginger, grated
1/2 Small Fresh or Frozen Coconut, Grated
1    Tsp Lemon Juice
Salt to taste
Pepper to taste
Few Pieces Jalapeño, finely chopped
Fresh Cilantro, chopped

How to Prepare:
  1. Mix all of the ingredients together well. 
  2. I would add salt at the time of serving so it does not get watery.
Yummy and healthy!

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