Recipies

1.Organic  Sambar( Special)  


  Ingredients:


  • 1 cup split gram (Organic tur dal) 50 grams Organic tamarind, soaked in hot water
  • 50 grams Organic tamarind, soaked in hot water
  • 2 cups chopped vegetables
  • (All Organic vegetables: carrots, beans, tomatoes, cauliflower, pearl onions, drum sticks brinjal)
  • 4 Organic green chillies, sliced lengthwise
  • 1 Organic onion, sliced lengthwise
  • 1. Organic Tomato, sliced.
  • 3 tbsp oil
  • Salt to taste
  • 2 tsp Organic chilli powder
  • 2 tsp. Organic sambar powder
  • 1 tsp. Organic mustard seeds
  • ½ cup scraped coconut (dry roast it and grind to a fine paste)
  • 1 tsp Organic cumin seeds
  • 3-4 small red round Organic chillies
  • 2-3 sprigs Organic curry leaves
  • 1 bunch Organic coriander leaves

 
For preparing Sambar powder:

  • 1 tsp Organic coriander seeds
  • 1 tsp Organic Bengal gram
  • 1 tsp Organic Methi seeds
  • 1 tsp Organic pepper corns
  • 1 tsp Organic cumin seeds
  • 5-6 red Organic chillies


Fry all these ingredients in 1 tsp. oil until golden brown and blend to fine powder when cool.
You can make this and store also
 
Method:

Wash the tur dhal and pressure cook with 3 cups of water till half done.To this, add green chillies, onions and chopped vegetables and cook till vegetables are tender.Add salt, chilli powder, sambar powder and the coconut paste and cook for one minute.Now add tamarind water and water if required and let it boil on slow fire. Heat oil in a thick-bottomed pan, fry the mustard and cumin seeds, small red chillies curry leaves until they splutter. Pour the boiled dhal and vegetable into the pan. Keep on slow fire of 2 minutes.  Also add chopped coriander leaves and cover with a lid. Serve hot with rice or idlis/ dosas.

Serving Suggestion: Serve for four with Jeera Rice or regular rice



2. Organic Sambar (Easy)
 
Ingredients:

  •  ½ cup Organic tur dal
  • 1 Organic potato
  • 1 Organic brinjal
  • 1. Organic tomato
  • 4-5 Organic drum sticks
  • Small piece white pumpkin

 
For Grinding:

  • ½ tsp. Organic urid dal
  • ½ tsp. Organic chana dal
  • 2 tsp.  Organic coriander seeds
  • 1 tsp.  Organic mustard seeds
  • 1 tsp.  Organic cumin seeds
  • 3-4 Organic methi seeds
  • 2 Organic pepper corn
  • 3-4 Organic curry leaves

 
For seasoning: 3 tsp. oil, urid dal, mustard seeds, curry leaves, ½ tsp hing.
 
Method:

Cook the tur dal with some water.  After boiling add the ingredients with some salt. Allow it to boil.
Then add the masala.  Heat oil; add urid dal, mustard seeds, curry leaves, asafoetida for seasoning.

Serving Suggestion: Serve for four with Jeera Rice or regular rice


3. Vegetable Mix Dry
Prep and Cook Time: 15 minutes
Ingredients:

  • 1 medium onion, cut in half and sliced medium thick
  • 1 Table spoon  cut mix vegetables
  • 4 medium cloves garlic, pressed
  • 1 Table Spoon minced fresh ginger
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 cup sliced fresh  mushrooms )
  • 2 cups sliced green cabbage
  • 5 oz extra firm soya curd
  • 2 Table spoon soya sauce
  • 1 Table Spoon  vinegar
  • 2 Table Spoon chopped coriander leaves
  • 1 Table Spoon  sesame seeds
  • salt and white pepper to taste

Directions:

  1. 1.Slice onions and press garlic.
  2. 2.Prepare rest of vegetables.
  3. 3.Heat 1 Table Spoon mix vegetables in a stainless steel wok t. Stir-Fry onion for about 2 minutes in broth over medium-high heat, stirring constantly.
  4. 4.Add red pepper, mushrooms, and cabbage. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
  5. 5.Add rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.  

Serving Suggestion: Serve for four with Jeera Rice



4. Carrot  Salad 
Prep and Cook Time: 10 minutes
Ingredients:

  • 3 medium carrots  (2 cups peeled and shredded)
  • 1/2 cup raisins
  • 1/2 cup chopped fresh or canned pineapple
  • 1 Table spoon chopped coriander leaves
  • Dressing
  • 2 Table Spoon  coconut milk
  • 1/4 table spoon  turmeric
  • 1/2 Table Spoon  honey
  • 1 teaspoon  orange zest
  • 1 Table Spoon  fresh lemon juice
  • 1 Table Spoon  olive oil
  • salt and white pepper to taste

Directions:

  1. 1.Blend all ingredients together in blender adding olive oil a little at a time at end.
  2. 2.Shred carrots in food processor or use a hand grater  
  3. 3.Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped coriander leaves.

Serving Suggestion: Serve for four with regular meals.



5. Potato & Garlic Dish
Prep and Cook Time: 10 minutes
Ingredients:

  • 2 potatoes
  • 3 Table Spoon olive oil
  • 3 medium cloves garlic, pressed
  • 3 Table Spoon low-fat milk or  rice milk
  • Sea salt and pepper to taste

Directions:

  1. Fill the bottom of the steamer with 2 inches of water.
  2. While steam is building up in steamer, press garlic and let sit for 5 minutes.
  3. Cut potatoes into 1/2-inch cubes, leaving skin on.
  4. Steam potatoes for 10 minutes.
  5. Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.

Serving suggestion: Serves 2 with regular meals.



6. Quick Spinach
Prep and Cook Time: 10 minutes
Ingredients:

  • 500 grams fresh spinach
  • 1 tsp lemon juice
  • 1 medium fresh garlic, pressed or chopped
  • 1 Table Spoon olive oil
  • Chopped tomato
  • Kalamatta olives
  • Cashews
  • Cheese
  • Salt and black pepper to taste

Directions:

  1. Chop or press garlic and let it sit for 5 minutes.
  2. Bring lightly salted water to a rapid boil in a large pot.
  3. Cut the spinach leaves, rinse it and clean it well.
  4. Cook spinach in boiling water for 10 minutes.
  5. Drain and press out excess water. Add the ingredients while still hot.

Serving suggestion: Serves 2 with regular meals.



7. Garlic Special
Prep and Cook Time: 10 minutes
Ingredients:

  • 2 cups cooked beans
  • 1 table spoon  lemon juice
  • 1 medium fresh garlic, pressed or chopped
  • 1 Table Spoon olive oil
  • 3 cloves garlic chopped
  • ¼ cup vegetable broth
  • 3 table spoon olive oil
  • Salt and black pepper to taste

Directions:

  • Combine all ingredients in a blender and blend until smooth.
  • Serve with sliced carrots, cucumber, capsicum or any other vegetables.

Serving suggestion: Serves 8 with regular meals.

 


8. Cabbage  
Prep and Cook Time: 5 minutes
Ingredients:

  • 4 cups shredded cabbage (Preferably red)  
  • 2 Carrots
  • 1 table spoon  lemon juice
  • 5 Table Spoons Vegetable Broth
  • 2 Table Spoons olive oil
  • 1 clove garlic chopped
  • Salt and black pepper to taste
  • 2. Table spoons grated ginger
  • 1 table spoon sesame seeds
  • 5 drops soya sauce
  • 1 Table spoon chopped coriander leaves.
  • Few drops of vinegar


Directions:

  1. Slice the cabbage and carrots into uniform strips, and let sit for at least 5 minutes.
  2. Chop or press garlic and let sit for at least 5 minutes.
  3. Sprinkle cabbage with 1 Table Spoon lemon juice before cooking to prevent it from turning blue.
  4. Heat 5 Table spoons of broth over medium heat in a stainless steel vessel. When broth begins to steam, add cabbage, carrot and cover. Heat for no more than 5 minutes.
  5. Transfer to a bowl. For more flavor, toss cabbage, carrot with the dressing ingredients and any of the optional ingredients you desire while it is still hot.

Serving suggestion: Serves 3



9. Vegetable Pulao     


INGREDIENTS:

  • ½ kg Basmati Rice
  •  50 gm chopped carrots
  •  50 gm chopped French beans
  •  50 gm chopped Cauliflower
  •  50 gm peas
  •  6 tbsp. ghee
  •  4 cloves
  •  4 cardamoms
  •  4 pieces cinnamon
  •  4 sliced onions
  •  ½" piece crushed ginger
  •  4-6 flakes crushed garlic
  •  ½ tbsp. chili powder
  •  ¼ tsp. turmeric powder
  • 2 tbsp. coriander leaves, chopped
  •  6 green chilies
  •  Salt to taste
  • 4 glasses water

Directions:


Heat the ghee in a cooker, and then add the cloves, cardamoms, cinnamon, sliced onions and fry for some time. Add crushed ginger and garlic. Add the rice and fry for some time. Then add all the vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water. Close the cooker and cook for 5 minutes under pressure. Remove from cooker and serve hot.
 Serving suggestion: Serves 6




10. Pudina Rice

Ingredients:

  • 3 cups basmati rice (600 gms)
  • 1 bunch coriander leaves
  • 1 bunch pudina (mint) leaves
  • 8–10 green chilies
  • 2 Medium onions
  • 2 tbsp ginger-garlic paste
  • 2 tbsp. ghee
  • 4-5 cloves
  • 2 cinnamon
  • 4- 5 cardamoms
  • Salt as per taste.
  • 6 cups hot water
  • 1 lime

Garnish:

  • Roasted Cashew nuts and onion rings

Directions:

Wash and soak rice in water for about an hour. Grind coriander leaves, mint leaves and green chilies together into a fine paste. Heat a heavy bottomed pan with ghee. Add cloves, cinnamon and cardamom. When they splutter add sliced onions and sauté until light brown.  Add ginger-garlic paste and fry for 2 minutes. Add coriander-mint paste and fry until good aroma comes.  Add rice and stir gently.  Add hot water along with salt and lime juice.  Keep covered on slow flame for about 20 minutes or until the rice is cooked.  Serve hot garnished with cashew nuts & brown onion rings with curd and pickle of your choice.


Serving suggestion: Serves 6