Methi Dal/Fenugreek leaves and lentil soup in 10 minutes

This is one of my winter favourites India. Often eaten with rice, but really a steaming hot bowl can be a meal in itself. I was never fond of fenugreek growing up, but since fenugreek seeds take to my gardening skills really well, i have learnt to savour the bitter sweet taste and now eat them quite regularly. Fenugreek or methi is also often suggested for diabetes and weight management - so its good to have a few recipes handy.

Methi/Fenugreek can be found as Kasuri methi (dried fenugreek leaves), in fresh bunches, microgreens or frozen. Typically Kasuri methi is only used as a garnish, and fresh bunches are the preferred way to go. But since I'm all for convenience and 10 minute cooking am using frozen methi ( washed & precut ) in this recipe.

Ingredients:

1) 1/2 cup of masoor dal/ red lentils rinsed

2) 1/2 cup of toor dal/ yellow spit pigeon peas rinsed

3) 1/2 tspn turmeric

4) pinch of asafoetida

5) salt to taste

6)1 packet frozen methi/ fenugreek leaves.

7)1 tspn jeera/ caraway seeds
8)1 tspn ginger garlic paste
9)1/2 teaspoon chilli powder
10) 1 tbpsn oil/ ghee
11) 1 cup of water

Method:
1)Boil first 5 ingredient (lentils, turmeric, asafoetida and salt) together till lentils are soft, then mush them together and keep aside. (f you're feeling adventurous add in chopped tomato before boiling for tanginess)
2) Heat oil, and add caraway seeds.
3) once the seeds start to brown quickly add ginger garlic paste and chilli powder.
4) add the boiled and mashed lentil mixture.
5) Stir in the water, cover and bring to a boil.

Eat rightaway:)

Jeera Kaddu/ Pumpkin with caraway seeds

Pumpkin - One of my favorite vegetables though I cannot face once after halloween all the way till the new year! This is a very simple recipe that you can spice up and have on the side or eat as a light meal, specially if you add peanut powder for protein.

Ingredients:

1) 1 half of a small pumpkin, cut into 1 inch cubes and rinse

2) 1 tspn of vegetable oil or ghee ( clarified butter)

3) 1/2 tspn cumin seeds

4) 1 dried red chilli or 1 green chilli ( if you like chillies then you can finely chop these, but if you prefer a mild taste then leave it whole, just slit down the middle)

5) 1/2 tspn garam masala /half a cup of crushed peanuts( optional)

6) 2 tbspn water

7) salt to taste

Method:
1) Heat a non stick wok, and add the oil/ ghee

2) once the oil is hot, add in the cumin seeds

3) once the cumin seeds brown add in the chilli

4) add the cubed pumpkin and saute so that the cumin and oil is evenly spread

5) cover and let cook for 5 minutes

6) add water and cover and cook for another 5 minutes or till the pumpkin is cooked through but not mushy.

7) add peanut powder or garam masala, and season with salt.

8) eat hot :)

You can also use the same prep with boiled - potatoes, sweet potatoes and yams.

Asparagus Stir Fry / Asparagus Bhaji

I am new to asparagus - I've eaten it in some stir frys etc, and thought I may like it but up until this week I'd never bought and tried cooking it myself. So I decided to take the plunge and bought some from the local farmers market - it so green and vibrant - it just looks good for you!

Serves:3

Ingredients:

1) 1 bunch of Asparagus
2) 1 tspn of olive oil
3) 2 tbspn water
4) 1/2 tsppn cumin seeds
5) 1/2 tspn garam masala ( optional)
6) salt and sugar to taste
7) half a lemon

Method:

1) Wash and pat dry the asparagus
2) Cut the asparagus into small 1 inch pieces, stop towards the last 1 inch or when you think the asparagus is too tough
3) Heat the olive oil in a pan, once the oil is hot turn down and add cumin seeds
4)Once the cumin seeds sizzle, add cuts asparagus
5) Saute for 2 minutes till mpsr of  the asparagus is lightly seared all over, then add water,cover and simmer for 5 minutes.
6) Uncover, add salt, sugar, garam masala (optional) and squeeze the lemon.
7) Stir and and keep covered till you're ready to serve.

I served this up with some tomato avocado salad, chapati's and dal makhni, and it all went down a treat. Safe to say that we will be eating a lot more asparagus from now on :)

Happy Cooking!

Quick Vegetarian Bean and Cheese Enchiladas

Today we decided to spice things up and try making enchiladas at home, and they were a big hit. As always we tried to keep them quick, simple by using some pre-prepared ingredients.

Serves: 4
Ingredients:
1) Corn Tortillas
2) 1 can Refried Black beans ( i used Amys)
3) Grated Cheese
4) 1 bell pepper
4) I medium onion
5) Enchilada sauce - Green tomatillo sauce ( i used Rick Bayliss Fronterra sauce)and Marinara sauce
6) for the garnish - sour cream, avocado slices and orange quarters
7) 1 tbsp olive oil


Method:
1) Wrap the tortillas in a kitchen napkin and microwave for 2 minutes. Keep covered.
2) Slice the onion and bell pepper and saute in olive oil till nicely browned.
3) Now add the black beans and saute till the beans are warmed.
4) Preheat oven to 325
5) Assemble the enchiladas - use a baking tray or a lined cookie sheet. On each tortilla put a tablespoon of cheese and a tablespoon of beans or change proportions as per preference :). Then roll and place with the seam side on the bottom of the tray. Liberally pour the enchilada sauce over the tortillas. ( We used 2 trays  - and had the tomatillo sauce on one and marinara on the other. The marinara sauce was a last minute idea as i was suddenly not sure if my 5yo would like the other, so I decided to try a more familiar taste.)
6) Sprinkle some more cheese on top and place in the oven for 15 minutes,
7) Serve one red and one green enchilada, garnished with  avocado slices, orange quarters and a generous dollop or sour cream.

This was a great quick warm meal, and of course all of us 5yo included liked the tomatillo sauce a LOT!

Warm Chickpea and Coconut Salad

A simple hi protein, good fats recipe, useful on my no grain diet plan. Very popular as a snack, I find its quite filling and can be a meal in itself - plus is spicy, savoury and warm - so is a yummy dinner alternative.

Serves:2

Ingredients:

1) 1 cup of kala chana ( small dark chickpeas). If these are not available consider using- garbanzo, pinto, red, kidney, peas as per your preference
2) 1 tbspn of ghee
3)  1 tspn of cumin seeds
4) 1 whole red chilli 
5) 2 or 3 curry leaves ( i left these out in my prep this time, cos i didn't have any)
6) salt and peer as per your taste
7) 2 tbspn of coconut flakes (I use dry flakes but frozen or fresh grated coconut flesh is much better)

Method:
1) If using dry beans soak in double the water one day ahead of preparation
2) Strain and cook beans for 15 minutes in an open pan. ( for faster cooking use a pressure cooker)
3) In a pan heat 1 tbspn of ghee
4) Once the ghee is hot add cumin seeds and let them splutter.
5) Then add red chilli and curry leaves
5) Now add the boiled and strained kala chana/ beans and saute.
6) Add salt, pepper, and coconut flakes.
7) Stir and leave covered for 2 minutes.

Sundal is ready to eat. You can also freeze this and easily take along for a healthy office snack/ picnic lunch anytime.

Tofu Scramble

This is a family favorite Tofu and Peas scramble. Tofu and peas up the protein quotient, and this can be eaten on its own or served with some bread or naan to make a complete meal.

Serves: 2

Ingredients 
1) half a packet of  frozen peas ( I use Safeway)
2) half a packet of extra firm tofu ( I use  O organics )
3) 2 medium tomatoes
4)1 medium onion
5) 2 tbsp olive oil/ghee
6) a pinch of turmeric powder
7) 1 tspn garam masala
8) 1/2 tspn paprika
9)  some coriander/parsley leaves for garnish
10) salt per taste
Method
1) Grate the tofu and (time permitting) set aside on a paper towel to drain
2) Heat some olive oil in a skillet 
3) Add in finely diced onion and brown
4) Now add in finely diced tomatoes and saute till tomatoes are cooked
5) Add in turmeric, garam masala and paprika.
6) Add frozen peas, half a cup of water, cover and cook for 5 minutes ( if you want to shorten this 5 minutes, microwave the frozen peas with a tbsp of water while the onion is browning, then this step should take only 2 mins)
6) Add the grated tofu and stir in.
7) Garnish with coriander/ parsley.

Serve hot!This is a spin on a common Indian street breakfast  called Bhurji that can also be made with eggs( skip water while cooking) and paneer (a kind of ricotta commonly found in your local Indian store.) 

10 minute Tofu Stir Fry

Another 10 minute recipe - this time featuring Tofu, Edamame and Peanut butter for protein. I love Asian food, but find it very challenging to find vegetarian options. So here is what I came up with - helps me stick to a low carb diet, with plenty of vegetables - and I hope its helps you too. Also since it mostly using ingredients from my fridge - tofu, frozen vegetables - its easy to do towards the end of the week when I am running out of fresh vegetables:)

Serves: 2

Ingredients 
1) half a packet of  frozen Asian stir fry veggies ( I use Safeway)
2) half a packet of extra firm tofu ( I use  O organics )
3) a third of a packet of frozen edamame beans (I use Safeway)
4)1 medium onion
5)1 medium bell pepper
6) 2 tbsp olive oil
7) 1 tbsp peanut butter
8) 1 tbsp soy sauce
9)  half a cup of crushed peanuts and half a tsp pepper flakes for garnish

Method
1) Cube up the tofu and brown on all sides in a hot pan with 1 tbsp of olive oil, and set aside on a paper towel to drain
2) Hat some olive oil in a wok
3) Add in finely sliced onion and bell pepper. Saute for 2 minutes till they start to brown
4) Now add in frozen vegetables and edamame
5) Add half a cup of water, cover and cook for 5 minutes
6) Add in soy sauce, peanut butter and browned tofu and stir in.
7) Garnish with crushed peanuts and pepper flakes. ( I like mine with sriracha!)

Eat immediately!
With tofu, edamame and peanut butter this is a high protein recipe, but all the vegetables also provide fiber and crunch that help keep munchies at bay.