Batata Poha

Batata Poha is popular and traditional South Indian breakfast recipe. In Maharashtra it’s know as Pohe and in Gujarat as Poha.

Batata Poha Is easy to make and is low in calories. It has aprox 76.9% of carbs and 23% fat, making it an ideal choice for a quick healthy meal. It’s also packed with iron, and ranked low on the glycemic index.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 3 servings

Ingredients

2 cups thick Poha (rice flakes)

1 medium potatoe chopped

1 large onion chopped finely

8 curry leaves

1 tsp Cumin Seeds

1 tsp mustard seeds

1 tsp Asafoetida

1 tsp Turmeric Powder

Salt to taste

1 Lemon

2 tbs oil

1 cup of finely chopped fresh Coriander

Method

Put the poha in a strainer.

Wash the poha throughly and gently. Drain the excess water through a strainer.

In a large wok heat 2 tbs of oil. Add in the mustard seeds, once the seeds start to splut, add in the asafoetida, cumin seeds, green chilies and curry leaves.

Allow the spices to cook for 45- 50 seconds.

Now add in the chopped onions and sauté for 1-2 minutes.

Add in the boiled chopped potatoes and mix well and let it cook for 2mins. Stir to prevent sticking.

Add in the salt and turmeric powder. mix it and leave it for a minute.

Now add the soaked poha and mix well and let it cook for 3-4 minutes.

Add fresh lemon juice, and chopped coriander leaves.

Mix well & turn of the heat.

Batata poha is ready for serving.

Chaas Recipe(Indian Spiced Buttermilk)

The classic Chaas is known as the Indian buttermilk. A refreshingly and cooling drink made up of yogurt and spices. It helps to cool the body , helps the digestive system and makes an excellent appetizer.

All the ingredients is chaas are extremely healthy. It’s gives a good source protein, B vitamins, minerals and potassium. These nutrients help to boost immunity, improve sleep, enable hormone synthesis.

Today I’m sharing with you the simple classic Chaas recipe which is super easy to make and very tasty. It only take 5-7mins to make.

Ingredients

• 400 grams yoghurt (plant base yoghurt)

• 2 tsp roasted cumin powder

• 350ml of cold water

• 1 tsp black salt or add as required to taste

Method

• In a blender add the yoghurt, water, roasted cumin powder and salt.

• Blend for 3 minutes till all the ingredients are mixed well together. At the top there should be frothy foamy layer.

• Pour in glass and garnish with roasted cumin powder and serve immediately.

• For cold butter milk place it in the refrigerator and serve later.

vegan omelette aka a ‘moonglet’

A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.

INGREDIENTS

Serves 1

for batter:
1 cup moong dal

1/2 tsp turmeric

2 tbsp rice flour
1 tsp salt

For moonglet:

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp cumin

2 tsp oil
2 tbsp water

pinch chilli powder

1 tbsp coriander (finely chopped)

1 tbsp ghee

INSTRUCTIONS

• Soak 1 cup moong dal for 30 minutes.

• Drain the water and blend to smooth paste.

• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.

• mix well to form a thick batter.

• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.

• now heat a pan and spread 2 tsp oil.

• once the pan is hot, add 1 tbsp water to the batter and mix.

• pour the batter onto the hot pan.

• simmer till the base is cooked well and flip over and press gently.

• Keep flipping till each side is cooked.

• enjoy moonglet with tamarind chutney.

Turmeric Latte

Turmeric Latte with some maple syrup for sweetness. This is a warming drink just before bed, especially on cold nights. It’s also packed with so much goodness for your insides because the curcumin in the turmeric is all kinds of good for you!

I’ve been drinking this since I was little especially to prevent / cure colds in the winter.

Ingredients

300ml Milk (any type)

1/4 tsp Turmeric powder

1tsp maple syrup.

Method In a pan add, 1/4 teaspoon of turmeric and 1tsp of maple syrup to approx 300ml of milk. Bring the milk to boil and pour in to a cup. Try it, if you haven’t and let me know what you think.

Sprouted Mung Bean Patties

These yummy patties are made from sprouted mung beans and a great, light alternative to chickpea falafels.

Sprouted mung beans has less calories, with a lot of antioxidants and amino acids. These are some of the health benefits of sprouted mung beans.

Reduces Chronic Disease Risk.

Antioxidants Vitexin and Isovitexin that can help to prevent Heat Stroke.

May lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk.

Ingredients

4 cups of sprouted Ming beans.

I cup of fresh coriander.

2 tsp of cumin.

1 tbsp of olive oil.

1 tsp of baking soda.

Fresh Juice of 1 lemon.

Method

Preheat oven to 350f/175c

Put all the ingredients in a food processor and blitz till the mixture sticks together.

Add in the lemon juice and baking powder and mix throughly.

Place a sheet of baking paper on to over tray.

Start to module the mixture in to small balls and place on tray.

Brush the patties with oils and put them in the preheated oven for 18 minutes or till they they are golden brown and crisp.

Tacos with a Mexican-style corn salad filling

This is a really yummy salad that I use as a filling in Tacos or a topping on potato skins; you could add it as a side salad to a meal too.

Ingredients:

1 large red pepper chopped (2 cups)

1 medium tomato finely chopped

1/2 red onion finely chopped

1 cup sweetcorn (tinned)

1 cup Black Beans

1/4 cup lime juice

1 tablespoon maple syrup

1 teaspoon Paprika

1/2 teaspoon ground cumin

Salt to taste

Method:

Roast the mixed peppers in a preheated oven for approx 10 mins – season with salt and pepper as desired.

Put the sweetcorn and black beans in a microwavable bowl and heat for 1 min on a high setting. In a separate bowl make the dressing: mix lime juice, maple syrup, paprika, cumin and salt and mix well.

Pour the dressing over the corn and black beans and mix well. Add the peppers and toss to coat all the ingredients evenly.

Now mix in the tomatoes and red onions. You could also add some chopped coriander and roughly copped avocado chunks, if you prefer. Now it is ready to serve. Enjoy!

Vegetarian Paella

I love the beautiful colours of a Paella dish so here is my version which is vegetarian and free of fish and meat! Also I might mention I cook mine in a Paellera which is a special Paella pan made of steel. You can get one from Amazon: https://amzn.to/2Jh0TSG

You can of course you any normal pan for this too so don’t worry too much! 🙂

Ingredients:

2 tablespoons virgin olive oil

3 cloves of garlic

1/2 onion finely chopped

1/2 of each of a green, red and yellow pepper

2 medium size tomatoes

1/2 cup of frozen peas

1/2 cup of frozen green beans

1 1/2 cups of Basmati rice (this is my preferred rice)

1 litre of homemade veg stock

2 teaspoons of Turmeric

1 teaspoon Paprika

Salt to taste

Method:

Heat the oil in a paellera or a pan over medium heat and when it’s hot, add the garlic, onion, red, yellow and green peppers (chopped). Cook until brown.

Add the chopped tomatoes and cook for another 5 minutes.

Add the frozen peas and beans to cook a further 5 minutes.

Add in the rice and cook until rice begins to look translucent. Pour the vegetable stock in (water will do if you do not have stock), add the turmeric powder, paprika, also add salt to taste.

Stir the paella until all the ingredients are mixed and cook over medium heat for 15 to 20 minutes or until the rice is cooked. Add more vegetable stock / water if the rice is still uncooked.

Let stand the paella (covered) for at least 10 minutes before serving.

Kitchari – pronounced “ kitch -uh-ree”

Kitchari is a made up of a mix of Basmati rice and split green mung beans. It is a delicious, healing recipe usually a favourite during an Ayurveda cleanse. It originates from the Asian subcontinent and dates back thousands of years. It is such a versatile dish that everyone almost certainly has their own way of making it, adding vegetables and spices of their choice.

Here is my version which is simple and quick to make and wonderfully healing; I eat this when I am recovering from a winter illness, the day after I have had an indulgent meal and my digestive system needs a break; or just because I love it so much and it tastes great! I hope you enjoy it too.

Ingredients:

1/2 cup Basmati rice

1 cup mung beans (split green)

1/2 teaspoon salt (or to your taste)

1 teaspoon Turmeric

a pinch of asafoetida (found in a Indian grocery store)

Method:

Mix the rice and lentils together and wash well in warm water; at least twice. Then put in a steel pan and add 6 cups of water, salt, turmeric and rich of asafoetida and bring to a boil. As it come to a boil lower the heat and simmer on a low flame for 20 minutes. You can half cover the pan with a lid. The consistency and texture is similar to porridge. Once cooked mix and serve. I eat this with plain yoghurt and sometimes add a sprinkle of chopped coriander on top for taste.

Chia Seed Breakfast

This is a vegan recipe and very simple to prepare. I usually have it for breakfast but you could eat it any time of the day.

Ingredients: (servings 3-5)

2 cups of coconut milk (you can you any dairy alternative)

1/2 cup of chia seeds

Pomegrante seeds

Coconut flakes

Method:

In a large mixing bowl add the coconut milk and chia seeds and mix. Use a fork or a whisk to mix and stir the mixture so that the seeds don’t lump together, too much.

Let it sit for approx 10-15 mins, then give it another whisk, cover and put in a the fridge. I usually do this overnight to have it for breakfast the next day.

Give it a good mix before you serve. Sometimes the consistency is too thin in which case you add some more chia seeds to thicken it. Alternatively if it is too thick, just add some more milk to bring it to a consistency you like.

Scoop out a desired portion and add your favourite toppings. This can be fruit, nuts, seeds, honey – whatever you like. My favourite toppings are pomegranate seeds and coconut flakes!

Quick Lunchbox idea

Preparing quick and easy meals for lunch is not only healthy but will stop you from snacking on bad foods and save you money in the process. Follow this quick recipe which can be made even quicker if you use Tilda’s ready made rice pouch! Rice is filling, gluten free and paired with peas & cumin adds flavour and nutrition to your lunch!

Ingredients:

1 cup Basmati rice

2 cups water

1/2 cup frozen green peas (I use Bird’s Eye Petit Pois)

2 tsp olive oil

1/4 tsp cumin

1/4 tsp turmeric

season with rock salt

Method:

Boil the rice in water until cooked. Wash the frozen peas in water to remove the ice.

In a frying pan heat oil and cumin seeds until they colour and crackle slightly.

Add the peas and cook for approximately 2 mins; add turmeric, season with salt to taste and mix well. Remove from the heat.

Once your rice is cooked and the water is drained – I use a steel colander for this – then add the peas to your rice and using a fork mix it well through the rice. The rice will get infused with the yellow colour from the turmeric. Enjoy with a blob of low fat Greek style or homemade yoghurt and a nice green salad.