SALAD

SALAD

 

 

2 cups lettuce

1/2 cup bean sprout’s

1/2 avocado cut into chunks

1/2 cup broccoli cut into small florets

1/2 cup bell pepper  sliced

1 tomato sliced

1/2 cup carrots sliced

1/2  cup cucumber sliced

handful olives

2 table spoons toasted sesame seeds

2 tablespoons flaxseed’s

1/2 cup walnuts

 

In a large bowl combine   lettuce,  bean sprouts, avocado, broccoli, bell peppers, tomatoes, carrots, cucumber, olives ,mix well and keep aside

For dressing

4 tablespoons extra virgin olive oil

2 tablespoon balsamic vinegar

1/2 teaspoon salt

1 teaspoon chili flakes

Whisk all the above ingredient an a small bowl, until the olive oil is incorporated. Drizzle over the salad and toss. Garnish with  flex seeds , sesame seeds and walnuts.

 

SAMBHARYA KHAMAN

SAMBHARYA KHAMAN

 

 

1 1/2 cup chana daal

1/2 cup yogurt

1 tablespoon green chili paste

1 teaspoon ginger paste

1/2 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon sugar

2 tablespoons oil

3/4 teaspoon soda by carb

 

 

For tempering

4 tablespoons oil

1 1/2 teaspoon mustard seeds

hand full curry leaves

1/2 teaspoon asafetida

1 tablespoon sesame seeds

1 carrot cut into  long thin slices

3 to 4 green chilies cut length wise

3 tablespoons grated coconut

handful chopped cilantro

 

Wash and soak  daal  for 5 to six hours. Drain all the water, place daal in the food processor add yogurt and grind. Remove in a bowl, add salt and turmeric powder mix well and cover the mixture. Keep in a warm place to ferment for 4 to 5 hours. Fill the water in a steamer, let the steamer get hot.  Add  chili paste, ginger paste, oil, soda by carb in the batter  and  give it a good whisk. The consistency will change to double.( whisk in the   same direction.) Pour the batter  in the greased tray and place in the steamer. Cover the lid and  steam  for 15 minutes. Remove  the khaman from the steamer and cut in to squares . Set aside.

 

Heat the oil in a skillet, Once heated add mustard seeds, curry leaves, asafetida, sesame seeds, carrots slices, green chili slices and sauté until little tender. Spread all over the khaman, and garnish with coconut and cilantro.

 

 

 

OATS TORTILLAS

OATS TORTILLAS

Thank you Dharti Sejpal for the amazing recipe. It was nice to see you and catch up, wish we lived closer. You are truly an impressive cook.

 

3/4 cup oats

2 tablespoons flaxseeds

1 tablespoon sesame seeds

3 tablespoon’s yogurt

1/2 teaspoon ginger paste

1/2 teaspoon salt

1/2 cup spinach puree

 

 

for the filling

about 1 cup sliced carrots, bell pepper, onions, broccoli

1/4 teaspoon chili flakes

1/2 teaspoon Italian herbs

hummus

basil

cheese ( optional)

lettuce

1 teaspoon oil

 

Process the oats, flaxseeds and sesame seeds until powder consistency. Transfer in a bowl, add yogurt, spinach puree, salt, chili paste, ginger paste and prepare dough. Cover the dough for about 10 minutes. Divide dough into 6 equal parts and roll out each into thin tortillas with rolling pin. Cook both sides over a medium heat . Set aside

In a skillet add oil, once heated add all the vegetable’s, salt, herbs and sauté    until little tender. Remove in a plate. Place the prepared tortilla on a  work top and spread hummus all over the tortilla.  Place  lettuce leaves,  top with vegetables and add  grated  cheese .give it a tight roll up . Enjoy