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”
Tag: Healthy vegetarian recipes
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”
Mixed Vegetable Curry
Mixed Vegetable Curry, commonly known as Aviyal, is a south Indian curry used as a side dish for the meals. It’s one of the vital side dishes of Kerala Vegetarian Platter known as Sadhya and without it, a Sadhya would be incomplete. This is a great way to add various vegetables- especially if you want them to be cooked- and traditionally this curry is made in the end, using any left over vegetables after making the other dishes. Comprising various vegetables, this is a healthy and in fact, it’s good for alleviating diabetes and weight loss. It’s rich in vitamins and minerals. What’s more, it’s delicious! Now, let us see how it’s prepared! Ingredients Mixed vegetables (carrot, cucumber, green beans, broccoli, asparagus or almost any fleshy vegetable) 500 g Turmeric powder: 1/2 tsp Grated Coconut: 1 cup Green chilly: 2 numbers (if needed) Cumin seeds: 1/2 tsp Yogurt : 1 … Continue reading “Mixed Vegetable Curry”
Roasted parsnip and carrot soup with kale crisps
Roasted parsnip and carrot soup is a delicious, creamy and gluten-free vegan soup which comprises a blend of various healthy vegetables. This soup is perfect to get you warmed up on evenings or mornings. The parsnips and carrots combine with onion, garlic and other ingredients that spice up the taste to give this soup a natural taste. The absence of refined ingredients makes this soup a healthy one. Ingredients:- 500g Parsnips 300g carrots 1 tbsp maple syrup 3 tbsp olive oil 150g pack kale stalks and leaves separated 2 onions, roughly chopped 2 garlic cloves, crushed (optional) 2 tsp ground cumin 500ml fresh vegetable stock 1-2 tbsp lemon juice 4 tbsp non-dairy yoghurt alternative Method: Preheat the oven to 200°C. Peel the parsnips and carrots, then cut into approximately 3cm pieces. Add maple syrup and 1 tbsp oil. Attach a parchment paper in the baking tray. Put the pieces of … Continue reading “Roasted parsnip and carrot soup with kale crisps”
