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Vegan Iced Coffee serves 2

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Vegan Iced Coffee serves 2

Ingredients:

  • 1 cup oat milk
  • 1 cup espresso coffee
  • 1 date
  • ice

Procedure:

Brew coffee and cool down with ice. In a blender, blend the cool coffee with raw date and pour into a coffee cup.

 'Foam' the cool oat milk in a french press. And our on top of coffee.

*best served cold

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South Indian Lemon Rice - serves 2

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South Indian Lemon Rice - serves 2

Ingredients:

  • 2.5 cups steamed brown basmati rice
  • 2 tbsp coconut oil (or ghee)
  • 3 tablespoons cashews
  • 2 teaspoons mustard seeds
  • 1 teaspoon green mung
  • 2 dry red chilis 
  • ½ tsp turmeric powder
  • ½ tbsp channa dhal
  • 3 tbsp shredded coconut
  • 8 curry leaves
  • 1.5 tbsp lemon juice
  • salt and pepper to taste
  • Optional : cilantro leaves to garnish 

What to do:

1) Cook rice according to package directions. I like to use a rice cooker as it is just easier.

2) Heat oil in pan, add nuts and toast, then add dhals (mung and channa) toast further, add mustard seeds, dried chilis and finally turmeric. pan fry until seeds pop and dhals are golden. (DO NOT BURN)

3) Add turmeric and rice and pan fry until the rice is coated with thermic, add coconut thereafter and lemon juice. Garnish and serve with steamed veggies 

 

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Dhokla (Gluten Free Lentil Steamed Cakes)

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Dhokla (Gluten Free Lentil Steamed Cakes)

Amazing spongy, traditional dhokla. This batter needs fermentation of batter. Look at notes for fast track way...

Ingredients: For Batter

  • ½ cup channa dhal (chickpea gram lentils)
  • 1 cup rice
  • 1 ½ tbsp. chilli, ginger-garlic paste
  • ½ cup yoghurt
  • ½ cup water (give and take)
  • ¾ tsp. ENO fruit salt (or ¼ tsp. baking soda)
  • ¼ tsp. turmeric 
  • 1 tsp. ghee
  • salt to taste
  • red chilli powder

For Tempering

  • 1 tbsp. Ghee
  • ½ tsp. mustard seeds (black)
  • ½ tsp cumin seeds
  • ½ tsp. sesame seeds
  • 8 curry leaves
  • 3 tbsp. cilantro leaves

Procedure:

1) Soak lentil and rice overnight, or for 6 to 8 hours.

2) drain excess water and grind with yoghurt and water (approx ½ cup) to make a smooth batter. Not too thick.

3) Transfer this to a large bowl, add turmeric and salt, mix well and let it ferment for 6 to 8 hours.

4) After 6 to 8 hours, grease steamer plates with ghee or oil, pour 2 glasses water at bottom of the steamer and heat till medium flame. Add 1 tsp. ghee and chilli-ginger-garlic paste to batter and mix well. Add ENO fruit salt and stir in one direction for 1 minute.

5) After mixing, you'll notice bubbles and the batter volume increases. Pour this into cake tin or idli steamers that have been oiled already. Sprinkle cumin seeds, red chilli powder on top. Place into steamer.

6) Steam 10 to 15 minutes over medium. Insert toothpick and check if it comes out clean. If not, steam more.

7) Let it cool and cut into diamonds.

8) In separate pan, heat ghee, and temper all spices until seeds popping. Lastly add herbs and curry leaves and garnish on top of doklas. Serve with coconut chutney.

 

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Nutritional Yeast Popcorn

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Nutritional Yeast Popcorn

  • 1 Tablespoon Oil (High heat, ghee, sunflower, canola, coconut)
  • 1 cup pop corn kernels
  • Nooch (Nutritional Yeast)

What to Do:

Add  1 Tbsp. of oil to a medium saucepan turn heat to high. Next add the popcorn kernels in a single layer, and cover the pan. Once it starts popping, Shake the pan to disperse heat evenly.  This helps prevent burning and makes sure all of those kernels get popped. Once complete, add nutritional yeast to popcorn, add as much as you like. 

* Nutritional yeast is full of B Vitamins and has a cheesy aroma

 

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Beetroot Chutney from Kerela

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Beetroot Chutney from Kerela

Ok, as you know I stumbled upon a creative and delicious way to eat South Indian chutney in the form of beetroots. Beets are a very important part of cleansing according to Ayurveda , and so here it is in the simplest of forms . 

ingredients; 

3 small beetroot , peeled  

2 tsp sunflower oil  

1 tsp whole cumin

3/4 tsp urad dhal (also know as split black gram)  

2 tsp. Channa dhal (also known as split chickpeas)  

1 strand curry leaves  

1 tbsp. Lemon juice  

salt to taste  

1/2 cup shredded coconut  

for the Tarka; 

2 tsp sunflower oil  

1/2 tsp. Mustard seeds  

1/2 tsp. Urad dhal

1 strand curry leaves  

 

what to do;  

cut the beets into small dice and heat oil in a pan . Add cumin seeds, urad dhal and channa dhal and fry until golden. Add curry leaves , lemon juice and fry for 30 seconds. Add beers, salt and a splash of water and cook until beers are tender . Add coconut and take off heat. Place into a grinder and grind the mixture into a paste. Set into a bowl. 

In a separate pan make the tarka. Add the oil and mustard seeds, dhal and curry leaves. When seeds start popping add the mixture to the beer chutney and serve with your favourite dosa. 

 

 Yummy beetroot chutney

Yummy beetroot chutney

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