Viewing entries tagged
kapha

South Indian Lemon Rice - serves 2

Comment

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 

 

Comment

Nutritional Yeast Popcorn

Comment

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

 

Comment

Coconut Chutney

Comment

Coconut Chutney

Coconut Chutney

 

Ingredients

½ cup fresh coconut grated or chopped

2 tbsp fried gram / bhuna chana/ pottukadalai or dry roasted chana dal

½ tsp jeera/ cumin

1 to 2 green chilies

Salt as needed

1 garlic clove

water as needed

 

Seasoning

¾ tbsp. oil

¼ tsp mustard

½ to ¾ tsp urad dal

Pinch of hing

1 sprig curry leaves

1 broken red chili

 

What to do

Blend all the ingredients well without adding water. Scrape the sides and add water just as needed. Blend again. Adjust salt as needed. Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.

Comment

Schedule Appointment