potato yogurt curry

By Shalini Kolluri

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This recipe is an instant hit with most people. It stands out because of it’s vibrant yellow color and it’s aroma. There are many was you could cook potato and yogurt but, this has been my favorite so far!

Why use turmeric?

It is a well known anti-septic in India and some of its’s proven benefits are: –

  • It has a bioactive compound called ‘Curcumin’ that is a powerful anti-oxidant, anti-inflammatory and it also prevents cancer.
  • It is said to keep heart and brain diseases at bay.
  • Fights arthritis.

However, make sure to consult the doctor before using too much of it as it could cause increased bleeding in those prone to blood diseases.

This dish is best eaten with rice. Enjoy making it!

Ingredients:

2 large boiled potatoes

1 onion chopped

olive oil

1/2 teaspoon cumin seeds

2 teaspoons rice/chickpea flour

1 bay leaf

4 tablespoons yogurt

1 teaspoon grated ginger

1 tablespoon coriander powder

a pinch of turmeric powder

1/2 teaspoon paprika

1/4 chopped cilantro

salt

1/4 cup chopped cilantro / 1-2 curry leaves

1 green chili chopped (optional)

1 teaspoon sugar (optional)

Method:-

Boil the potatoes until they are tender. Peel and cut them in bite size pieces.

Mix the yogurt, ginger, green chilies, turmeric powder, sugar, coriander powder and paprika into a paste. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add the bay leaf, chopped onions and flour. Stir for about half a minute until the chickpea flour is brownish and roasted.

Add the yogurt paste and boil on low to medium heat for about 2 minutes until the paste starts leaving the oil from the sides.

Add the potatoes in and let it cook for 2-3 minutes.

Then, add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.

Garnish it with cilantro or curry leaves.

Serve with rice or roti!

Tip:  Make sure not to leave the yogurt on the stove for too long!

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sweet tofu Asian salad (vegan)

By Shalini Kolluri

This salad is appreciated by everyone because of its unique blend of flavors. The sweet and sour dressing goes perfectly well with the crunchy veggies and roasted nuts. It’s so easy to whip up, and the flavors are bright and fresh. Enjoy!

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Ingredients:-

1 cup chopped lettuce

1/4 cup chopped mint leaves

1/4 cup almonds (roasted and crushed into crunchy bits)

1/4 cup shredded carrot

1/4 cup chopped green onion (optional)

1/4 cup purple cabbage chopped finely

baked tofu cut in thin strips ( You could bake your tofu. However, I used nasoya’s teriyaki baked tofu)

For the dressing:-

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3 tablespoons vinegar ( I used rice wine vinegar )

1 tablespoon agave / sugar

2 tablespoons soy sauce

1 teaspoon freshly grated ginger

1/2 teaspoon minced garlic

1/4 teaspoon chili flakes / green chili pieces

Method:-

Combine all the dry ingredients with required amount of  dressing and toss in a salad bowl.

Toss in some Sriracha sauce to add some spice if necessary.

Serve fresh.

 

 

 

Tofu potato patty

By Shalini Kolluri

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Simple, easy and delicious vegan patties that can be served as an appetizer with a chutney or dip. I usually make them when I’m in the mood for burgers.

All you have to do is mash the tofu together with a few simple ingredients, make little patties and then pan-fry for a few minutes and you’re done!

Tofu with its rich nutritional profile and unique texture does make a terrific veggie burger.

What is tofu?

People often wonder what is tofu made of? It makes perfect sense why tofu is often called bean curd since it’s made by curdling soy milk (from soybeans) and then pressing the resulting curds into soft, white blocks.

The process of making tofu is relatively similar to the way that cheese is made from milk. Per serving, it’s low in fat and calories yet high in protein, amino acids, iron and calcium! Being a vegetarian, it makes perfect sense to use tofu at  every given opportunity.

Hope you love these patties as much as I do!

INGREDIENTS:-

1/2 pack firm tofu
1 cup carrot grated
1 cup frozen peas defrosted
1/4 cup fresh corn
1 cup bread crumbs ( use it if you love the crunch)
extra virgin olive oil
1/2 cup chopped onion
1 tablespoon corn flour
2 teaspoons soy sauce
1 teaspoon chili flakes/powder
1 teaspoon curry powder / cumin powder
1 garlic clove minced
1 teaspoon grated ginger
1 tablespoon chopped cilantro
1/4 cup lime juice
Salt
2 medium sized potatoes chopped into cubes

METHOD:-

Press tofu and dry well. Place tofu in a bowl and mash with a fork.

In a pan add oil on medium heat. Add the onion, edamame / peas, garlic, corn and ginger. Grate the carrot with a grater (one with large holes) and add to the mixture.

Add in the potato cubes and put a lid on it for 10-12 minutes. You can add salt to make the veggies sweat.

In another pan, heat 1 tablespoon of oil on medium simultaneously. Add in the crumbled tofu. Make sure the water evaporates and cook it for 15 minutes.

Now add this tofu mixture to the potato and veggie mix. Cook together for another 10 min. Add in the chili powder.

Turn off the heat.

Add the chopped cilantro, the corn flour, and nutritional yeast, lime juice, curry powder, soy sauce, and mix together well. Add salt if necessary.

Make a dozen balls of this mixture. Flatten each ball out to make patties. Dab each side of the patty in bread crumbs Cook both sides on low heat for about 4 minutes each until they are golden. Serve hot with tahini or salsa.

 

 

Sautéed Cucumber and spinach yogurt

By Shalini Kolluri

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This recipe is one of my childhood fave. My mother always made the Indian version of spinach yogurt and served it with roti. I however, decided to add a twist to this recipe. I used garlic, potato and sautéed cucumber in my recipe!

You might have never considered cucumbers for a  vegetable sauté, but this recipe might change your mind.

Hope you relish this quick and easy recipe!

INGREDIENTS:-

3 cups baby spinach
3 garlic pods minced
1 teaspoon grated ginger or infer powder
Salt
1 teaspoons cumin seeds
Cayenne
1/4 tablespoon honey
1 white onion chopped finely
1 tomato chopped
1 cucumber peeled and chopped
1/2 cup cilantro chopped
1 potato peeled and sliced
Oil
2 cups low fat yogurt

METHOD:-

In a pan heat the oil on medium. Add in the ginger, garlic, cumin and onions and sauté for a few minutes.

Add in the potatoes and some salt. Cover with a lid and wait for the potatoes to get soft and cooked.

Add in the cucumbers and stir for 5 minutes. They have to be soft yet retain some of their crunch. Add in the cayenne, spinach and tomato. Cook this vegetable mixture for 6-7 minutes.

Now turn off the heat and let the mixture come to room temperature. Add in the yogurt and mix.

Serve with roti or rice.

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Potato casserole with cashew sauce (Vegan)

By Shalini Kolluri

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This creamy potato casserole is a warm and wholesome dish makes a frequent appearance on my dining room table any time I need to make something delicious and easy for guests. When its raining outside and I need some comfort food, this is my go to recipe. You can’t go wrong with potatoes that are cooked, sliced, and layered with savory cashew sauce.

The cashew sauce a luscious vegan cashew sauce that can sub for just about anything thick, creamy and dairy-based and it can be made in five minutes!

Why use nutritional yeast?..Nutritional yeast is a common cheese substitute in many vegan dishes. But it’s not just for vegans or vegetarians — nutritional yeast works in any soup or stew, and is wonderful on popcorn too!

Just one tablespoon of nutritional yeast can contain :

  • 180% Daily Value B1 (Thiamine)
  • 160% Daily Value B2 (Riboflavin)
  • 70% Daily Value B3 (Niacin)
  • 140% Daily Value B6 (Pyridoxine)
  • 40% Daily Value Folic Acid
  • 40% Daily Value B12
  • 3 grams protein
  • 1 gram fiber

When I used to go over several vegan recipes, I often saw nutritional yeast popping up in several places and frankly it was a little off putting. It was only when I started using it that I understood that not only does it greatly enhance the nutritional value of the dish , it also add a beautiful brothy flavor to the dish.

So, coming back to the casserole..

Ingredients:-

1  cup (boil them for 15 minutes or soak them for a couple of hours)

salt

1 ½  teaspoon ground black pepper

1 teaspoon nutmeg powder

4 teaspoons nutritional yeast (optional)

1 teaspoon garlic powder

2 cups + 2 tablespoons water

5 large potatoes

1 large onion

salt

1/4 table spoon red chili powder

1 cup chopped cilantro or 1/2 teaspoon cumin seeds

1/2 cup spinach

1/2 cup fresh peas

Method:-

Preheat the oven to 400 F / 200 C. If you don’t have time to soak the cashews, you can boil
them for 15 minutes.
Peel the potatoes and cut them into very thin rounds. Put the potatoes into an oiled
medium-sized deep baking dish.
Cut onions into half and slice them. Add onions,spinach and peas to the potatoes along with salt, cumin and chili powder.
Mix everything with your hands and press the potatoes down.
Now make the cashew sauce. Drain and rinse the cashes. Put them into a blender along
with salt, pepper, nutmeg, nutritional yeast, garlic and water. Blend for a minute or two, until smooth.
Pour the sauce evenly onto the potatoes. Bake the casserole for an hour or until the potatoes are completely soft.
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Black bean and corn rice

My Lean Streak

By Shalini Kolluri

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This Tex-Mex corn, beans and veggie favorite is great with rice or even on salad. I love putting the mixture over hot rice with cheddar. Sometimes, I eat this for lunch heated in the microwave topped with a small scoop of lite sour cream.

Black beans can be replaced with kidney beans or chickpeas. It totally depends on what beans you have available in your kitchen. This is a great recipe that can be easily altered to what you have on hand. Hope you enjoy it!

Ingredients:-

4 cups cooked brown rice or white rice

1 can black beans rinsed and drained

1/2 cup cooked corn kernels

1 cup diced tomatoes

1cup scallions/onions chopped

1⁄cup cilantro, chopped

2 jalapeno pepper, seeded and diced

2 tablespoons lime juice

tablespoon oil

1teaspoon salt

1 cup finely cut red/green bell pepper

2 dashes hot sauce ( I used cholula hot…

View original post 57 more words

Black bean and corn rice

By Shalini Kolluri

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This Tex-Mex corn, beans and veggie favorite is great with rice or even on salad. I love putting the mixture over hot rice with cheddar. Sometimes, I eat this for lunch heated in the microwave topped with a small scoop of lite sour cream.

Black beans can be replaced with kidney beans or chickpeas. It totally depends on what beans you have available in your kitchen. This is a great recipe that can be easily altered to what you have on hand. Hope you enjoy it!

Ingredients:-

4 cups cooked brown rice or white rice

1 can black beans rinsed and drained

1/2 cup cooked corn kernels

1 cup diced tomatoes

1cup scallions/onions chopped

1⁄cup cilantro, chopped

2 jalapeno pepper, seeded and diced

2 tablespoons lime juice

tablespoon oil

1teaspoon salt

1 cup finely cut red/green bell pepper

2 dashes hot sauce ( I used cholula hot sauce)

pepper

cumin powder (optional)

Method:-

In a bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, cumin powder and pepper and hot sauce. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.

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Apple pineapple crumble (Vegan)

By Shalini Kolluri

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Kicking back with a plate of warm crumble and custard while watching Netflix is one of my favorite things to do. I love how the whole house gets filled with the delicious aromas of vanilla and cinnamon and how cozy the house gets from a day spent having fun, baking this recipe in my kitchen.

Not only is this recipe healthy, it is 100% vegan. Apples are high in fiber as they contain both soluble and insoluble fiber which is great for a healthy digestive system. Added to that, rolled oats increase the fiber content which help you poop like a champion and control your apatite.

There’s just enough oil and sweet in there to make sure this recipe tastes like a treat, but it’s pretty light and healthy compared to most holiday desserts.

Enjoy!!

Ingredients:-

Filling:-

6 medium sized apples  (I used Fuji)

1 cup pineapple chunks

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 table spoons orange juice

A little orange zest

Crumble topping:-

1  1/2 cups rolled oats

50 g organic flaked coconut

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract, paste

3 tablespoons organic maple syrup

3 tablespoons  cold pressed coconut oil

1/2 cup walnuts

Method:-

Wash the apples. Cut them into wedges with the skin left on – make sure to remove the center. Place the apples into a large heavy based pot.

Combine with the apple juice, vanilla, cinnamon and orange zest.

Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist.  Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate.

To make the crumble

Combine rolled oats, coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor.

Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.

Preheat your oven to 160 C / 315 F. Pile your apple mixture into a suitable sized pie dish or baking dish.

Scatter the crumble over the top. Bake for 30 minutes or until the crumble is golden and delicious looking.

Remove from the oven and serve alone or with your choice of custard, yogurt or coconut cream.

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Blueberry pineapple juice

I whipped this up on the spur of the moment, having no idea it would taste this good! I used  blueberries and frozen pineapple. This refreshing juice couldn’t be easier. It is perfect for the hot summers. Both pineapple and blueberry are packed with anti-oxidants. Pineapples are a perfect weight loss food : they consist of water (86%) and carbs (13%), with almost no protein or fat.

This recipe uses coconut water to add that tropical touch to it. You could also use plain water instead.

Hope you enjoy drinking it!

juice

Ingredients:-

1 cup fresh bleberries

1/2 cup coconut water (I used Zico)

1/2 cup frozen pineapple chunks

1/2 tablespoon maple syrup

Method:-

Place all ingredients in a blender and mix until smooth and you reach the desired consistency. Add bananas and unsweetened almond milk if you want a smoothie.

 

 

Lunch box idea:chickpea arugula salad

By Shalini Kolluri

It’s full of fresh veggies, spices, feta, leaves and chickpeas. No cooking required; all you’ll do is chop the veggies and toss them with the light dressing. You can refrigerate it in the fridge for an hour or so, but it isn’t necessary.

My new favorite salad. It’s crisp and fresh, with lots of zip. I normally eat this salad for lunch as it is but you could eat it with quinoa.

Chickpeas nutrition truly proves what an amazing superfood they really are! Especially for vegetarians. It has 268 calories,  12.5 grams of dietary fiber,  14.5 grams of protein, 4.2 grams of fat, 84% manganese , 71% folate, 29% copper, 28% phosphorus, 26% iron.

This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make!

Ingredients:-

1 can chickpeas drained

a small amount of feta cheese

1/2 cup grape tomatoes cut in halves

1 cup chopped red bell pepper

1 cup  baby arugula

1 cup chopped cucumber (washed and peeled)

1 1/2 cup chopped green bell pepper

1/4 cup chopped celery

1/4 cup chopped white onion or scallion

1/4 teaspoon oregano

ground pepper

salt

3 tablespoons of lime juice

1 table spoon extra virgin olive oil

1 teaspoon garlic powder

a pinch of paprika (optional)

Method:-

Add the chickpeas, arugula and veggies in a salad bowl.

Add pepper, salt, oregano, garlic powder and paprika / chili flakes and toss.

To this add lime juice and live oil (3:1) and mix.

Serve as it is or serve with cooked quinoa.