Chaas Recipe(Indian Spiced Buttermilk)

The classic Chaas is known as the Indian buttermilk. A refreshingly and cooling drink made up of yogurt and spices. It helps to cool the body , helps the digestive system and makes an excellent appetizer.

All the ingredients is chaas are extremely healthy. It’s gives a good source protein, B vitamins, minerals and potassium. These nutrients help to boost immunity, improve sleep, enable hormone synthesis.

Today I’m sharing with you the simple classic Chaas recipe which is super easy to make and very tasty. It only take 5-7mins to make.

Ingredients

• 400 grams yoghurt (plant base yoghurt)

• 2 tsp roasted cumin powder

• 350ml of cold water

• 1 tsp black salt or add as required to taste

Method

• In a blender add the yoghurt, water, roasted cumin powder and salt.

• Blend for 3 minutes till all the ingredients are mixed well together. At the top there should be frothy foamy layer.

• Pour in glass and garnish with roasted cumin powder and serve immediately.

• For cold butter milk place it in the refrigerator and serve later.

vegan omelette aka a ‘moonglet’

A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.

INGREDIENTS

Serves 1

for batter:
1 cup moong dal

1/2 tsp turmeric

2 tbsp rice flour
1 tsp salt

For moonglet:

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp cumin

2 tsp oil
2 tbsp water

pinch chilli powder

1 tbsp coriander (finely chopped)

1 tbsp ghee

INSTRUCTIONS

• Soak 1 cup moong dal for 30 minutes.

• Drain the water and blend to smooth paste.

• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.

• mix well to form a thick batter.

• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.

• now heat a pan and spread 2 tsp oil.

• once the pan is hot, add 1 tbsp water to the batter and mix.

• pour the batter onto the hot pan.

• simmer till the base is cooked well and flip over and press gently.

• Keep flipping till each side is cooked.

• enjoy moonglet with tamarind chutney.

Garlicky Spinach Kitcheri

Garlicky Spinach Kitcheri a healthy meal in one pot – full of protein and the yummy goodness of green veggies

Kitchari is an staple to the Ayurvedic way of life. It is made up of basmati rice and mung dal and known as a one-pot dish. Basmati rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. kitchari can produce balancing effects for the three bodily doshas, it is easy to digest and gives strength and vitality. It nourishes all the tissues of the body.

Benefits of Kitchari

Eliminates toxins from the body tissues.

improve digestion and restore regular bowel movements.

remove heaviness or congestion in the body.

supports weight loss.

improve energy and vitality.

promote overall health and wellness.

Ingredients

1 cup of moong dal
1 cup basmati rice
1 Bag of baby spinach
2 cups of water
2 green chilli
1 red chilli
1 medium onion
1 Tomato
5 garlic cloves
2 inches of fresh Ginger
4 tbs of coriander
1 lemon
1 tbs of ghee
Spices:
1 tsp garlic powder
1 tsp cumin
1 tsp cumin powder
1 tsp of turmeric
11/2 tsp of asafoetida
1tsp of garam Masla
Salt

Method

Wash the moong dal and basmati rice throughly.
Place the mixture in the cooker, add 2 cups of water, 1 tsp of salt and turmeric.
cook in the pressure cooker to 3 whistles.
Once cooked remove the mixture and mix well.
Put the baby spinach in boiling water for 45 seconds and
add a pinch of salt.
Remove the spinach and place in cold water for few seconds.
In a blender place the spinach, 4 tbs of fresh coriander, 2 chopped green chillies, 5 garlic cloves and blend to purée.
In a pan add the following
1 tbs of Ghee
1 tsp cumin
1 tsp asafoetida
1 tsp garlic powder
1 inch of fresh ginger
1 chopped red chilli
Cook for 3 minutes on low heat
Add in a finely chopped onion and cook till the onions are brown.
Add in a chopped tomato
1 tsp cumin powder
1 tsp garam masla
1 tsp coriander
1 tsp salt
Stir well (add a splash of water to avoid the spices from burning) cook well till the tomatoes are mushy.
Now add the spinach purée to the pan stir and cook for 3 mins.
Finally add in the kitchari and stir.
cook for another 5 minutes on low heat.
Add a squeeze of lemon, mix well.

What is Veganism?

Veganism is the practice that excludes the use of all dairy and animal products, in the diet.

What to eat on a vegan diet?

◦ Fruits and vegetables.

◦ Legumes such as peas, beans, and lentils.

◦ Nuts and seeds.

◦ Breads, rice, and pasta.

◦ Dairy alternatives milk, yoghurt and cheese

◦ Vegetable oils.

Benefits of vegan Diet?

When it’s done and followed correctly, a vegan diet can help will the following:

◦ Promote weight loss

◦ Promotes Skin Health

◦ Reduce risk of heat disease.

◦ lowering cholesterol

◦ Manage diabetes by lowering A1C levels

When following a vegan diet, you have to make sure you are getting all the important essential nutrients. With a normal diet they are easily found in dairy and meat products. You’ll have to find alternatives to incorporate them into your new vegan lifestyle.

Ways to incorporate essential vitamins and protein into a vegan diet.

Iron: An excellent source of iron is found the the following plant base foods: include leafy green veg ( kale broccoli spinach), black-eyed peas, tofu and dried and fresh fruits.

Protein: Soy products like; (tofu and edamame) are an excellent source of protein as well as chickpeas and lentils.

Vitamin D: Fortified cereals, oat and orange juice are an excellent source. So are vegetables like mushrooms, Spinach, Kale, Okra and Collards. Soybeans and

White beans also high in vitamin D. 10 minutes of sunlight exposure daily can also give a good boost of vitamin D.

Vitamin B12: It can be it can’t be difficult to maintain a good level of vitamin B12 in a vegan diet, as it’s not found in plants. Forfeited fortified cereals, fortified rice and soy drinks are an excellent source of vitamin B12.

Essential fatty acids: To ensure a you’re getting your daily essential fatty acids dose, include whole grains grains and leafy green vegetables into your diet. (kale, spinach and collards). Also try and Snack on a handful of unsalted nuts, like almonds or walnuts.

Ayurveda & Spices.

In Ayurveda, spices are used to ensure that food we eat is fully digested. Use spices liberally when cooking as they will give a boost to the digestive fire. The three Ayurvedic dosha (vata, pitta, and kapha) benefit from different spices.

Spices such as Turmeric Cumin, coriander fennel hing, black pepper cinnamon cardamon: are potent in Ayurveda, as it enhances digestion to avoid digestive’s disorders such as gas and bloating. It also boosts the metabolism and cleanses the am

Sprouted Mung Bean Patties

These yummy patties are made from sprouted mung beans and a great, light alternative to chickpea falafels.

Sprouted mung beans has less calories, with a lot of antioxidants and amino acids. These are some of the health benefits of sprouted mung beans.

Reduces Chronic Disease Risk.

Antioxidants Vitexin and Isovitexin that can help to prevent Heat Stroke.

May lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk.

Ingredients

4 cups of sprouted Ming beans.

I cup of fresh coriander.

2 tsp of cumin.

1 tbsp of olive oil.

1 tsp of baking soda.

Fresh Juice of 1 lemon.

Method

Preheat oven to 350f/175c

Put all the ingredients in a food processor and blitz till the mixture sticks together.

Add in the lemon juice and baking powder and mix throughly.

Place a sheet of baking paper on to over tray.

Start to module the mixture in to small balls and place on tray.

Brush the patties with oils and put them in the preheated oven for 18 minutes or till they they are golden brown and crisp.

Banana oat cookies with chocolate chips.

Ingredients:

1 ripe banana

60grams of oats

Handfall of chocolate chips.

Method.

Preheat the oven at 200C

Smash the 🍌 with a fork in bowl.

Add in the oats and mix together.

Sprinkle in a generous sprinkling of chocolate chips and mix again. Take small amount of mixture in hand and form into a small patty and place on tray.

Place the tray In the oven for 15 minutes. Check after 15mins and check if they are done or if you need to keep for another 5 mins

FAB FACT FRIDAY 🥦

I had to check this out when I first come across it, it’s totally true…

Broccoli is a super food, 🥦 not only does it contain more vitamin C than an orange 🍊 but is also high in Vitamin K, Fibre & Potassium!

Broccoli helps to

🥦 lower cholesterol

🥦 help with eye health

🥦 help prevent some cancers

Vegetarian Paella

I love the beautiful colours of a Paella dish so here is my version which is vegetarian and free of fish and meat! Also I might mention I cook mine in a Paellera which is a special Paella pan made of steel. You can get one from Amazon: https://amzn.to/2Jh0TSG

You can of course you any normal pan for this too so don’t worry too much! 🙂

Ingredients:

2 tablespoons virgin olive oil

3 cloves of garlic

1/2 onion finely chopped

1/2 of each of a green, red and yellow pepper

2 medium size tomatoes

1/2 cup of frozen peas

1/2 cup of frozen green beans

1 1/2 cups of Basmati rice (this is my preferred rice)

1 litre of homemade veg stock

2 teaspoons of Turmeric

1 teaspoon Paprika

Salt to taste

Method:

Heat the oil in a paellera or a pan over medium heat and when it’s hot, add the garlic, onion, red, yellow and green peppers (chopped). Cook until brown.

Add the chopped tomatoes and cook for another 5 minutes.

Add the frozen peas and beans to cook a further 5 minutes.

Add in the rice and cook until rice begins to look translucent. Pour the vegetable stock in (water will do if you do not have stock), add the turmeric powder, paprika, also add salt to taste.

Stir the paella until all the ingredients are mixed and cook over medium heat for 15 to 20 minutes or until the rice is cooked. Add more vegetable stock / water if the rice is still uncooked.

Let stand the paella (covered) for at least 10 minutes before serving.

Savoury Lentil Cake (hanndvo)

This savoury, lentil cake is made with rice and different lentils. It is has a crisp outer shell and is soft on the inside. This is quite easy to make but preparation is key as is using the exact measures. This is an old family recipe; I have grown up eating this and it always reminds me of my mother. Enjoy x

Recipe will serve 6

Ingredients:

1 cup rice

1/4 cup toor dahl

1/4 cup urad dahl split with skin

1/4 cup chana dahl

1.5 tspn turmeric

1 inch ginger chopped

1 green chili

1.5 tspn salt

2 tspn sugar

1/4 tspn asafoetida

1/2 cup yogurt

2 tbspns oil

1 cup butternut squash shredded

generous squeeze of half lemon

1 tspn Eno fruit salt

For Seasoning

1 tbspn oil

1 tspn mustard seeds

1/4 tspn asafoetida

1 tbspn sesame seeds

Also need

oil to grease the baking pan

8×8 baking pan

Method

Wash and soak rice and all the lentils in water for at least 4.5 hours.

After soaking, blend rice, lentils, ginger, green chili to a lightly coarse texture, (drain water beforehand). I use my food processor for this. Then add yoghurt, turmeric, salt, sugar and asafetida. Blend mixture again. Transfer the mixture into a bowl and let it ferment for about 11 hours.

Add the butternut squash, 2 tbspns of oil and lemon juice to the fermented lentil mix. Mix well. To make the savoury cake mix light and fluffy, we now add the Eno.

Grease the baking pan with oil and pour the fermented mix, spreading it evenly.

Sprinkle sesame seeds over the batter and set aside.

In a pan heat some oil and then add the mustard seeds. Once these begin to crack add the asafoetida, turn off the heat. Pour this seasoning over the sesame seed topped batter mix.

Cover the baking pan with foil and place it on the middle oven rack; bake at 200c, preheated oven for 20 mins.

Remove the foil and bake for a further 20 mins until top of the savoury cake is light golden brown.

Let the cake cool off for about 20 minutes. Cut them into desired pieces and serve with chutneys and a fresh green salad.