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Posted by Shilpa J on December 24, 2015

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Chickpea Bowl

Serves: 2 Ingredients Qty Prep Basmati rice 2/3 cup Bouillon paste 1.5 tsp Water 1.5 cups Turmeric 1/4 tsp Chickpea 13 oz can drained Carrots 3 medium sliced Roasted red pepper 2.5 oz Green onion 1/2 bunch chopped Cumin powder 1 tsp Red chili powder 1/2 tsp Cinnamon powder 1/4 tsp Nutmeg powder 1/4 tsp Pepper to taste as needed Pistachios 1 oz Yogurt as needed Smoked paprika to taste Cardamom powder to taste Feta cheese to taste as needed Method: Bring rice, bouillon paste, turmeric, and water to a boil in a pot and cook until water is level with the rice Turn heat to low and cover with lid for 10 minutes. Turn off heat and set aside Place washed chickpeas in a bowl and toss with spice powders (red chili, cumin, cinnamon, nutmeg, and pepper) and 1 tsp oil Saute chickpeas on medium heat in a cast iron pan until lightly browned and a few start cracking. Preheat oven to 425 F Spread the chickpeas and roasted red peppers on a lightly oiled baking sheet Slice carrots on the bias ...

Baingan Salan

Serves: 4 Calories: 230/serving Ingredient Qty Prep Eggplant 2 medium, long cut into wedges Onion 3 medium julienne Peanuts 3 tbsp roasted Sesame seeds 2 tbsp roasted Coconut 2 tbsp roasted Ginger garlic paste 1-2 tsp Tamarind paste 1 tbsp Brown sugar 1/2 tsp or little more Coriander powder to taste Cumin powder to taste Red chili powder to taste Salt to taste Indian seasoning red chilis, curry leaves turmeric Method: Grind the roasted peanuts, sesame seeds and coconut to smooth paste. Roast the eggplant in 1 tbsp oil until partly soft and charred. Keep aside. Fry onion, ginger garlic paste and red chilis in seasoning Add all the spices (coriander, cumin and red chili powder) with salt and cook until onions are brown Add 2-2.5 cups of water, tamarind paste, brown sugar and bring to boil Add the peanut paste and eggplant Cook on low flame until eggplant is completely soft

Peanut Cauliflower Tacos

Serves: 4 Ingredients Qty Prep Tortillas 12 or more Cauliflower 1 lb Peanut butter 1/3 cup Lemon juice 2 tbsp Maple syrup 1 tbsp Ginger 1 inch piece shredded Soy sauce 2 tsp Oil 2 tsp Turmeric to taste Pepper to taste Salt to taste Smoked paprika 1/2 tsp Red chili powder 1/2 tsp Breadcrumbs 1 cup Flour 1 cup Slaw: Red cabbage 3/4 cup chopped Green cabbage 3/4 cup chopped Carrots 1/2 cup shredded Lime zest 1 tsp Lime juice as needed Maple syrup 2 tsp Salt 1/2 tsp Spicy mayo: Mayo 1/2 cup Dill pickle 1/4 cup chopped Dried dill 1.5 tsp Salt 1/2 tsp Sugar to taste Hot sauce to taste optional Method: Preheat oven to 425 F. Chop cauliflower into florets Mix peanut butter, lemon juice, maple syrup, ginger, soy sauce, oil, turmeric, salt, and pepper in a large bowl. Add water if necessary, consistency should be like a loose sauce Toss florets gently in the peanut sauce until evenly coated Mix breadcrumbs and flour in a small bowl Then add to peanut cauliflower, mix gently to coat...

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