Crunchy Cabbage

 Everyone is a huge fan of these crunchy cabbage so much so that it’s over before it’s cool down. IIt’s Vegan, Vegetarian, Gluten Free, Dairy Free, low calorie, low carb, Kids Friendly side dish.

Ingredients:

1. Cabbage - 5 Cups 

2. Extra Virgin Olive oil - 1 TBSP

3. Muster Seeds - 1 TBSP 

4. Green Chili - 1 

5. Turmeric Powder - 2 TSP 

6. Curry Leaves - Handful

7. Cilantro - Handful

8. Salt - 2 TSP 

Optional:

1. Green Peas - 1/2 Cup

Method:

1. Start with shredded cabbage. You can shred cabbage ahead of times and refrigerate for almost 2/3 days works well too. You can use store bought shredded cabbage as well. I have used chef’s knife to get the long cut.

2. Heat the thick bottom pan on high flame, add oil. In place of extra virgin olive oil, you can use vegetable oil, suffola oil. Then add muster seeds.

3. Once the seeds start to sputter add chopped chili and curry leaves.

4. Let those fry for a min then add turmeric powder. Stir it. 

5. If using peas, add now. Let those fry for a couple of min. If you are using frozen peas then give a extra min. I didn’t use it this time. Now add shredded cabbage, cilantro and salt. 

6. Stir it well and cover for 3/4 min. Keep the flame high throughout.

7. If you like the cabbage to be soft. Then stir it and cover for another 2/3 min. Otherwise it’s ready!!

Vegetable Broth

 Adding vegetable broth to soup, curry even rice dish enhances the flavor especially if it’s homemade.  I basically freeze scraps from vegetables I have used in the week. I use a gallon size ziplock bag. I also use vegetables that are not at their prime, basically are in refrigerator for a week. At the end of week, make broth to use for the following week. I make it salt free to avoid adding any extra sodium in the diet. 

 Basically I use peels from carrots, leaves from cabbage, lattuce, tops for bell pepper, celery, tomato. 

 

Ingredients:

1. Scraps of vegetables and vegetables that are not at prime

2. Water - 8 Cups

3. Turmeric Powder - 1 TSP 

Optional:

1. Salt 

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Method:

1. Freeze the scraps of vegetables.

2. Add all vegetables, water, turmeric powder in instant pot. 

3. Seal the vent and choose pressure cooker mode for 15 min timer. Once the timer sets off let it cool down naturally. Open the lid and let the broth cool down completely. 

4.Strain the broth in airtight containers and refrigerate. Those will stay well for 3/4 days. You can deep freeze in ziplock bag to be used in a month. 

Stove Top Method:

 If using pressure cooker, cook for 3-4 whistles on medium heat. 

If using thick bottom pot, cover the lid and cook all ingredients on low heat for 45 min to an hour. You don’t need to stir. 

Creamy Lentils Soup

 It’s simple and hearty soup for cold, rainy day. It’s packed with four different lentils, barley  and herbs to warm the tummy. Four lentils used in this soup are green split peas, yellow split peas, brown masor and red lentil.

Ingredients:
1. Mixed Lentils - 1 Cup
2. Barley - 1/8 Cup
3. Alphabet Pasta - 1/8 Cup
4. White Onion - 1 Small
5. Carrot - 2 Medium
6. Celery - 3 Stalks
7. Mixed Herbs - 1 TBSP Dry
8. Vegetable Broth - 3 Cups
9. Milk - 1 Cup - Cow/ Coconut/ Almond/ Soy
10. Salt - 1 TBSP or as per taste

Method:
1. Add all ingredients except milk and mixed herbs in a pressure cooker. You can use water instead of vegetable broth.

2. Cook until two whistles. All vegetable broth isn’t obsorbed. 

3. Blend all together using hand blender. You can blend it until you get smooth texture or leave it grainy as I do. Add in herbs mix and milk. I have used almond milk. Depending on your dietary preferences you could use cow milk (full fat/2% or skim milk) coconut milk or soy milk. Let the soup simmer for another 3/4 min with open lid.

4. Soup is ready is serve. You can use hot sauce, black pepper to spice up. I have used hot sauce.

Cauliflower Pav Bhaji

 Pav Bhaji is a street food popular in most of the states in India. Star of the recipe is yellow potato. But owing to high calories and starch I am replacing it with white cauliflower. Basically boiled potatoes has 134 calories compared to 28 in cauliflower for single serving.

 The texture using Cauliflower is not exactly the same but taste is. The cooked potato gives a smooth texture vs cauliflower gives grainy texture. The taste is delicious and you can eat five times more. So if you are looking to low calorie option with same taste then this recipe is a must try.

Ingredients:

1. Cauliflower - florets 3 Cups

2. Onion - 2 Medium

3. Tomato - 8-9 Medium 

4. Green Bell Pepper - 1 Medium 

5. Peas - 1 Cup

6. Garlic - 10-12 Cloves 

7. Ginger - 3/4 Inches 

8. Lemon - 1

9. Cilantro - 1 Cup chopped 

10. Mumbai Pav Bhaji Masala - 3-4 TBSP

11. Turmeric Powder - 1 TSP 

12. Red Chili Powder - 2 TBSP
13. Vegetable Oil - 1 TBSP
14. Cumin Seeds - 1 TBSP 

15. Salt - As per taste

Method:
1. Boil cauliflower florets with a pinch of salt and turmeric powder.

2. Heat the thick bottom pan. Add vegetable oil and cumin seeds. 

3. Once the seeds start to sputter add chopped onion. Sauté for about five minutes. They will turn brown as shown in the picture. 

4. Add chopped bell pepper. Sauté for 2-3 minutes or until they are softened. 

5. Add green peas. I have used frozen peas. You can use fresh. Sauté for 2-3 minutes. Since I used frozen peas I sauté those a min or two longer. You will notice juices are coming from the veggies. 

6. At this point, start to mash all together on lowest heat settings, simmer if you can.

7. Once mashed add chopped tomatoes and 1/2 cup of water. Cover the lid and let the tomatoes cook on medium heat; say another 4-5 min. 

8. Mash tomatoes to make a smooth gravy as much possible. 

9. Add minced garlic, ginger, pinch of turmeric powder, lemon juice and salt. 

10. By now cauliflower will be cooked. Add only the florets into the gravy. 

11. Mash florets in the gravy on low heat. 

12. Add red chili powder and Mumbai Pav Bhaji masala powder. This will make medium to spicy Bhaji. You can adjust as per your taste. Let Bhaji simmer for 4-5 minutes before serving.

13. Freshly chopped condiments are must. Here I have red onion, tomato, cilantro and a wedge of lemon. Instead of using traditional pairing of Pav made from all purpose flour, I am using whole wheat toasted bun.

Appe

 Appe is a snack you make with Dasa/ Rice Crepes batter .You make it as spicy as possible by adding more chili. You need Appe Pan or Aebleskiver Pan. Non stick and Cast iron versions are available on Amazon. I am using Non-stick Aebleskiver Pan. It’s goes well as a breakfast or afternoon snack.

 It is Vegan, Vegetarian, Gluten Free and Dairy Free.

Ingredients:
1. Dosa Batter - 1.5 Cups
2. Carrot - 1/4 Cup Chopped
3. Peas - 1/4 Cup
4. Vegetable Oil - 1 TBSP
5. Muster Seeds - 1 TSP
6. Curry Leaves - 8-9
7. Chili - 3-4 - finely chopped
8. Cumin Powder - 1 TBSP

Method:
1. In Dosa batter, mix in chopped carrot and peas.
2. Heat the thick bottom pan, add oil, muster seeds. Once the seeds starts to sputter add chopped curry leaves and chili.

3. While it’s hot, add this tempering and cumin seeds powder in the Dosa batter. 

4. Heat Abervik Pan on high heat. Once hot, reduce the flame to medium. Brush vegetable oil in each mold. It’s less than a drop of oil in each mold. Fill up each mold upto 3/4. 

5. Cover the whole pan with lid for about 4 min. Turn each appe with a long skewer. They have turned golden brown by now. Once all are turned, cover the lid and let the other side also cook for 4 min. 

5. By now, other side is also turned golden brown. Take each one out gently. Serve hot with Coconut Chutney, Tomato Chutney, Sambar or Tomato Ketchup.

Mango Salsa

 Mango salsa is sweet, sour, spicy; all at the same time with only Five ingredients. It takes about 15 min to make it.

Ingredients:
1. Raw Mango - 2 Medium
2. Red Onion - 1/2 Small
3. Green Bell Pepper  - 1/2 Small
4. Cilantro - Handful
5. Lemon - 1/2 Small
6. Salt - 2 TSP

1. Wash all the ingredients. All ingredients must be fresh, frozen won’t work. Dice mango in 1/2 inch cubes by discarding the seed.

2. Chop cilantro. Dice red onion, bell pepper and jalapeño by discarding seeds. 

3. Toss all together gently while admiring vibrant colors. Squeeze in fresh lemon juice and salt. Refrigerate for atleast 10 min before serving. Use it in a same day. 

Raw Mango Pickle

 Late winter, early spring, raw mango becomes available in the market. One way to consume is a condiment called raw mango pickle. It takes about 12-15 min to make.

 It is Vegan, Vegetarian, Gluten Free, Dairy Free.

Ingredients:
1. Raw Mango - 2 Medium Size
2. Red Chili Powder - 1 TBSP
3. Turmeric Powder - 1 TSP
4. Salt - 1 TSP
5. Muster Seeds Oil - 1 TBSP
6. Muster Seeds - 2 TSP
7. Asafetida - 1 Pinch

Method:
1. Wash and dry raw mangoes. Peeling the skin off is optional. I like to peel it. Now cut into even size pieces about 1/2 inch cubes. Keep those in a wide mouth bowl or plate.

2. I like to have all spices measured and ready to use.

3. Mix in chili powder, turmeric powder and salt in mango gently. Cover it while you prepare tempering. Salt will make it sweaty and juices will start to come over almost immediately. 

4. Heat a thick bottom pan on stove top. Add in muster seed oil. You can use sesame seed oil as well. Once oil is hot add muster seeds and asafetida. 

5. Once seeds start to sputter, add this hot tempering over the mango mixture and gently stir in evenly. Well Pickle is ready. It needs to be stored in a air tight jar in a refrigerator. 

Gajar Halwa/ Carrot Pudding

 Gajar Halwa or Carrot Pudding is vibrant, delicious dessert to make especially while carrot are in the season. I have made this for a friend who has lactose reflux. So I made without using whole milk. 

 It is Vegan, Vegetarian, Celiac, Gluten Free, Dairy Free, Low Carbs dessert. Yes, it is possible!!

Ingredients:
1. Shredded Carrots - 6 Cups 
2. Almond Meal - 1 Cup
3. Almond Milk - 1 Cup
4. Sugar - 1/2 Cup
5. Saffron - 10-12 Strands
6. Cardomon - 3-4 Pods - Powdered
7. Raisins - 1/2 Cup
8. Slivered Almonds - 1/4 Cup

Optional:
1. Ghee/ Clarified Butter - 1 TBSP 

Methods:
1. Wash and peel all the carrots. I used food processor to shred the carrots. You can use packaged shredded carrots also.

2. Start instant pot in sauté mode for 3 min. Add shredded carrots to instant pot. Also add ghee if using. Keep stirring occasionally.

3. Once done, add almond milk. Set instant pot in pressure cooker mode for 5 minutes. Seal the vent.

4. Have almond meal, sugar, raisins, saffron and cardomon powder ready to be added. You can substitute brown sugar for sweetener of your choice of same quantity; honey, molasses, jaggary, agave, coconut sugar.

5. Once done, release the pressure manually by setting the knob to vent. Open the lid immediately once steam is released. Add above ingredients. Give it a good mix.

6. Start instant pot again in sauté mode for 3 min. This time keep stirring constantly. You will see sugar melts quickly and bubbles starts to form in less than a min.

7. Gajar Halwa/ Carrot Pudding is ready. This desert you can serve cold. Simply top slivered almonds right before serving. You can make this desert a day in advance or deep freeze it to be used within a month. Once thawed you must use it in a day though.