This salad can be served cold or at room temperature and can be kept in the fridge for several days. It is not only delicious but also satisfies the appetite. Top it with pan fried/grilled organic tofu or wild salmon to make it a complete meal.
Tip: Although the wild or red rice has to be cooked separately, the brown rice can be cooked together with the lentils as suggested below.
½ cup red or wild rice (see below)
½ cup brown or sprouted rice (see below)
1 cup flat brown lentils
3 cloves minced garlic (optional)
1 small red onion, chopped
1 tsp cumin seeds
1 large yam peeled and cubed (about 2 cups)
1 tsp paprika or chili powder
1 tsp turmeric
1/2 tsp sea salt
1/3 cup craisins or raisins
1/3 cup or handful of chopped walnuts (can be roasted to bring out flavour in 300F degree oven for 6mins)
½ cup chopped fresh cilantro
¼ cup extra virgin olive oil
2-3 Tbs balsamic vinegar or lemon juice (or both, if preferred)
1. Cook the red or brown rice according to package directions and set aside (1 part rice to 2 parts water and ½ tsp salt. Bring water,salt and rice to boil, reduce heat to simmer and cook for 40mins or until all water is absorbed. Fluff with fork and set aside)
2. Measure 3 cups water and place on high heat in medium sized pot. Wash lentils and add into pot. Add brown rice and 1tsp salt. Bring to a boil. Reduce heat and simmer for 30 minutes until water is absorbed and both rice and lentils are cooked. Set aside to cool.
3. Drizzle some olive oil into medium pan (preferably with lid) on med high heat. Add cumin, garlic and onion and sauté for 2-3 minutes. Add yams and cook for 4-5 minutes stirring occasionally. Add turmeric, 1/2 tsp salt, paprika. Increase heat if needed and sauté until yams are nicely coated with the spices but not overcooked. Remove from heat.
4. In large mixing bowl, add cooked rice and lentils, , walnuts, craisins, yams and chopped cilantro.
5. Stir together olive oil and vinegar or lemon juice in small bowl. Add to the salad and mix everything thoroughly. Add more seasoning and/or balsamic vinegar according to taste.
6. *The rice and lentils can be cooked a day ahead and kept overnight in fridge
2 cups finely grated russet potatoes
1/4 cup corn
1 Tbsp butter
1/2 Tbsp cornstarch
1/8 cup chopped cilantro
Salt and pepper to taste
1. Preheat oven to 375 degrees F
2. Grease a muffin tin with oil.
3. Mix grated potatoes, thinly chopped onion, cilantro, corn, butter, cornstarch, salt and pepper thoroughly.
4. Fil muffin tins with the mixture.
5. Bake for 15 minutes.
6. Increase oven temperature to 425 degrees F and bake for 10 minutes or until the tops are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.
250 gms paneer/cottage cheese, cubed
5-6 medium tomatoes/tamatar, chopped
1 or 2 green chilies/hari mirch, chopped
6-7 garlic/lahsun, crushed
1.5 inch ginger/adrak, half crushed and half julienned
2 green bell peppers/capsicum/shimla mirch, julienned
5-6 kashmiri red chilies
1.5 tbsp coriander seeds/dhania seeds, roasted
1.5 to 2 tsp crushed kasuri methi/dry fenugreek leaves
½ tsp garam masala powder
½ cup chopped coriander/cilantro leaves/dhania
salt or black salt
1. In a kadai heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the raw smell disappears.
2. Now add the chopped tomatoes. saute the tomatoes till they become soft.
3. Pound the coriander seeds and red chilies to a roughly fine powder.
4. After 8-10 minutes add the spice powder to the tomatoes.
5. Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
now add the capsicum julienne and chopped green chilies. and saute the capsicum for some 8-10 minutes.
6. Add salt and garam masala powder. mix these with the rest of the masala.
7. Its time to add the paneer. cook the paneer for 2 to 3 minutes in the masala.
8. Lastly add kasuri methi, ginger julienne and coriander leaves. mix and saute for 2-3 minutes.
9. Serve the kadai paneer, hot with rotis or naans.
1 tbsp Oil or Ghee
1 Bay Leaf
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Quinoa
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing
1. Wash and soak quinoa for an hour or more. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add quinoa, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.
1 cup basmati rice
2 cups water
½ tsp turmeric powder
½ tsp salt
1 tsp olive oil
Masala Chickpeas & Peppers
1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
2 cups chopped bell peppers (variety of colours)
1 cup frozen green chickpeas or peas
½ medium onion, chopped
¾ cloves garlic, minced
2 tbsp grapeseed or olive oil
1 tsp cumin seed
¾ tsp salt
½ tsp garam masala
½ tsp paprika
½ cup coconut milk
Handful roasted cashews
Fresh chopped cilantro
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.
Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.