2 cups cooked rice
1 cup carrot – grated
1 Onion – chopped
2 Green chilies slit
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp
1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.
1 sweet potato/yam
1 small apple
1 tbsp olive oil
1 garlic clove, crushed
100 gm pearl barley
Mixed Greens (optional)
1 tbsp lemon juice
2 tsp honey
1 tbsp balsamic vinaigrette
1. Bake the sweet potatoes in an oven on 350 F for 25 minutes.
2. Heat the oil in a pan and fry onion and garlic until light brown.
3. Add the barley and 325 ml boiling water. Simmer uncovered for till barley absorbs the water. Keep it aside to cool.
4. Cut sweet potato and apple into small pieces and add to the cooled barley.
5. Mix lemon juice, honey, and balsamic vinaigrette and pour over barley.
6. Top with mixed greens.
7. Serve chilled.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned garbanzo beans
1/2 cup red bell peppers
4-5 pitted olives
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash garbanzo beans, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, garbanzo beans, olives, and bell peppers. Mix well.
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen strawberries in light syrup, thawed
1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend strawberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with strawberry sauce.
Green Moong Dal – 1 Cup
Asafeotida – a pinch
Red Chili Powder – 1/4 tsp
Garam masala – 1/4 tsp
Salt – As needed
Oil – As needed
1. Wash moong dal thoroughly and soak it for 3-4 hours.
2. Rinse the soaked dal under running water and blend it with half cup water in a blender.
3. Add asafeotida, Chili powder, Garam Masala, salt and blend a bit more, adding half more cup of water to form a smooth batter.
4. Batter shouldn’t be too runny, and its consistency should be like the batter for dosas.
5. Heat the flat pan or griddle on medium heat. Smear with oil.
6. Pour around two tbsp batter in the middle of the pan, spread it in circular shape.
7. Let it cook for 1.5-2 minutes, put some oil around the sides, and flip the chilla.
8. Cook both sides until desired crispiness is achieved. It usually takes 3-4 minutes for one chilla.
9. Serve hot with coriander chutney or mint chutney on the side.