Young Green Garlic
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Friday, May 9, 2014
Wednesday, April 30, 2014
Artichoke artichokes! The Many Ways to Enjoy Them for our Benefit
Artichokes
I recently came upon some posts which sounded quite interesting. Artichoke Broth? Really? Well I have read some very interesting things about how great the benefits are from drinking it. Reduces Flatulence and stomach upsets, Revitalizes dry skin and so on.
Tuesday, April 29, 2014
Tomato Lentil Curry ( Tomato Tadka Dal)
Tomato Dal Lentil Curry
This Delicious Dal/ Curry Soup is every bit as tasty as it is nutritious. Indian food has a science to every dish. Due to its ancient cultural heritage , every spice and lentil has a reason for being in the dish. Makes for a interesting topic as well sheer goodness for the body.
Sunday, March 30, 2014
My version of a simple salad
Mixed Greens with Smoked Honey Salmon and Poached Egg
Ingredients
1. Mixed greens Baby Spinach, spring mix and romaine lettuce
2. Sprouted Moong Beans
3. Smoked Honey Salmon available at Costco/ Grocery stores. cut into small slabs
4. 1 carrot chopped
5. 1 Cucumber peeled and sliced
6. Parmesan Cheese shredded.
7. 3 Mushrooms chopped, I used Crimini Variety
8. 8 Cherry Tomatoes sliced in half
9. Make your salad dressing with herb olive oil and a good balsamic Vinaigrette. 2tbs olive oil and 1 tea of balsamic.
10. 1 poached egg. I boiled about 2 cups water and add about 1/2 cup white vinegar and crack the egg and swirl it around in the pot until desired hardness.
mixed everything except the Egg ,Salmon and Cheese.
Add the Egg, Salmon and Grated Cheese on top .
Drizzle the Dressing and added Freshly Ground Black Pepper and Salt.
A Nice Afternoon Snack
Saturday, March 29, 2014
Black Split Gram Curry ( Urad Dal Gujarati Style )
Ingredients List
- 1 1/2 Cup Black Split Lentils shelled ( Urad Dal ) Available at Health food stores or Indian Grocery Stores - Washed and pressure cooked for 3 whistles. they should be soft and easily mash-able. Or alternatively which takes more time, you can soak them for 30 mins and then boil them until done. I will be posting techniques soon.
- 2 TB oil or clarified Butter ( Ghee)
- Green chili and Garlic paste. made in a spice grinder. can also chop up the garlic and grate the ginger -- 2 green chilies and 1inch piece ginger. ( I use 4 green chilies for a hotter flavor)
- 2 stalks Curry leaves ( about 12 pieces)
- 1 large tomato Chopped or 2 small tomato
- Spices : 1 TBCumin and 1 TB Coriander powders ( 2 TBs Thanajiru) , 1/2 to 1 tea red chili powder ( Cayenne or Indian variety) depending again per your level of spiciness, 1/2 Turmeric
- 1/2 each of Mustard seeds and Cumin Seeds. A Pinch of Asafoetida ( Hing) -- all is available at Indian or Health Food Stores ( Whole foods, Asian Stores, etc..)
- 1 cup water to make the gravy. I add 2 cups sometimes as i like my curry more gravy style
- Salt to Taste
- Garnish : Chopped 2 Tb Cilantro leaves.
Method:
First the Tempering:
Heat the Oil or Clarified Butter in a Medium Deep Sized Pot on high heat.
Add the mustard seeds and when they are about to sputter add the cumin seeds and let them sizzle. Immediately after, add a pinch of Asafoetida. Turn the heat down to medium.
Immediately add the green chili and ginger paste and mix it around until the green chilies are a bit brown. Throw in the Curry leaves and give them a stir .
Add the tomato and let it cook until it becomes soft.
Add the spices and stir til the all becomes nicely mixed, being careful not to let it get stuck to the bottom of the pan. ( Do not let them burn)
Get your soaked Black Gram lentils and add to the tomato mixture. Also add Salt at this point. I put in one Teaspoon.
Then add the water per consistency to your liking.
Stir this mixture and let it simmer for about 15 mins.
Final step Garnish with cilantro leaves and lemon wedges if desired.
Accompaniment : Serve it up with some steaming white Basmati rice and Veggies and it makes a wonderful complete meal.
Enjoy!
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