PUMPKIN ERISSERY

Pumpkin Erissery would be familiar for South Indians especially those from Kerala as it’s one of the main dishes of the Kerala vegetarian platter known as Sadhya. This healthy and delicious vegetable dish consists of pumpkin, pulses, spices, and coconut. Erisseri which is an easy-to-make dish is perfect to eat by itself, or with rice, quinoa, or couscous. It could go well with Appam, Dosa, and Tomato rice as well. Be it in any manner you’re consuming, you can rest assured it’ll satisfy your taste buds. Here is its recipe. Ingredients 300 gm pumpkin 1 onion 1/2 teaspoon turmeric 1 teaspoon cumin seeds 1 dry red chilli (optional) 150 gm red kidney beans 2 green chilli (optional) salt as required 3 cup water 5 tablespoon grated coconut 3 sprigs of curry leaves 1 teaspoon mustard seeds 2 tablespoon coconut oil 1 teaspoon red chilli powder (optional) Preparation 1. Put the … Continue reading “PUMPKIN ERISSERY”

VEG KHEEMA

Veg Kheema can be termed as a ‘mock meat’ dish due to its resemblance tominced meat (Kheema) and so the name. Here is a vegetarian, gluten-free and,keto-friendly dish prepared with grated broccoli and mung bean sprouts.Being lowin fat, carbs, as well as cholesterol, this dish is healthy and light on thedigestive system. Veg kheema can be served with naans, rice, or eaten as itis with a salad. Ingredients 7-8 grated broccoli florets 7-8 chopped french beans 1/2 cup of mung bean sprouts 1 medium-size carrot ⅓ cup green peas boiled 2 medium-size tomatoes finely chopped (optional) 1 medium-size onion or half bunch of spring onions finely chopped 1 green chilli chopped ½ inch ginger and 2-3 garlic made into a paste 1 black cardamom 1 inch cinnamon 1 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder ½ teaspoon red chilli powder 1 to 2 tablespoons sunflower … Continue reading “VEG KHEEMA”

QUINOA, SEAWEED AND BABY KALE TABOULI

Comprising healthy ingredients, this dish would be perfect to keep you cool during summer and after your workout. Also, it can revitalize your body while satisfying your taste buds! This can be used as a snack, side dish or a meal, and can help to balance Pitta. It has a calming effect, a good source of protein and good for your cardio vascular system. Find the recipe here: Ingredients 3 tbsp – Hemp seed2 cups– Kale1 cup– Kelp1 whole – Lemon1/4 cup– Mint1/4 cup-Olive oil1/4 cup- Parsley (fresh)3/4 cup– QuinoaHimalayan Pink salt- As required1 cup- Water Preparation Simmer quinoa in 1 and a half cups boiling water for about 20 minutes or until the liquid is absorbed Prepare the kale by removing from the stem and chopping finely. Add to a large salad bowl with cooked quinoa, chopped herbs, 3 tablespoon hemp seeds. Soak kelp sheets in water for 15 … Continue reading “QUINOA, SEAWEED AND BABY KALE TABOULI”

Red Lentil Lemongrass Soup

Spring, the time of renewal and growth. Also, spring is a time that may leave us feeling foggy and sluggish due tho the spring colds and coughs. So here is a delicious soup that you can add to your spring diet which will facilitate gentle cleansing and rejuvenation. Red Lentil Lemongrass Soup, the combination of lemongrass and pippali can boost the body’s natural capacity to cleanse and rejuvenate. Pippali, (Indian long pepper) being a rejuvenating force, balances the energy of both Kapha and Vata. It is also an ayurvedic remedy that enhances immunity and fortifies lungs. On the other hand, lemongrass uplifts the cleansing of the lymphatic system and is soothing to body and mind. Most importantly, it’s tasty! Ingredients 2 tablespoons sunflower oil 4 tablespoons ginger lemongrass paste ¼ teaspoon Himalayan salt 1 teaspoon organic pippali powder 2 plum tomatoes, peeled, chopped (optional can be swapped with shallots or … Continue reading “Red Lentil Lemongrass Soup”